Just the right amount of wrong.

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Chicago-style Pizza (Sausage and Pepperoni)
My home-made Meatloaf (great for dinner and sandwiches)
felishathekitty's chili

...and I thought the question was cool.

It's 7PM and you are hungry. You want to go somewhere where you sit down and people serve you, but not too stuck up. You want to eat and sit and talk with your friends for a couple of hours, knowing you'll have a good time, good service and great food.

Where are you going tonight?

St. Louis Style Toasted Ravioli Recipe
4-8 servings

1 (16 ounce) package beef ravioli (fresh or frozen -thaw if frozen)
2 large eggs, beaten
1/4 cup water
1 teaspoon garlic salt (optional)
2 cups flour
2 cups Italian breadcrumbs
fryer
vegetable oil (See your Deep Fryer or Fry Daddy Instructions on proper amount needed)
aluminum foil
paper towels

Prep:

• Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. It is ready when a tiny splash of water makes the oil sizzle. (CAREFUL WITH THIS METHOD, IT SOMETIMES MAKES THE OIL POP. DON’T LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT YOUR HANDS AND ARMS!)


• Mix water with eggs and beat well, set aside. Pour Italian bread crumbs and garlic salt(optional) in a bowl, set aside. Pour flour in a separate bowl, set aside. I have found that lining the ingredients up in this order makes things more efficient and less messy; Flour, egg mix, and bread crumbs.


• Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are ready to fry them.


• Roll out a 13-15in section of paper towels, 3-4 layers thick. If you have one, place a cooling rack on top of the paper towels. This is where the fried ravioli will drain.

Cook:.

• Dip ravioli in flour, then in the egg mixture, and then roll ravioli in the bread crumbs. Ravioli should be completely and thickly covered in bread crumbs. If you are having a hard time making the bread crumbs stay on thick, re-dip in egg mix and roll in bread crumbs again. Set breaded ravioli on the aluminum foil until you are ready to fry them.


• Depending on the size of your fryer, place 2-5 raviolis in the fryer at a time. USE A METAL SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON THE HAND YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir occasionally to make sure raviolis aren’t sticking together. It should take about 1 minute to cook, or until the raviolis are crispy and golden brown. Remove from the fryer and spread out on the paper towels/draining rack.


• Serve HOT with you favorite marinara or spaghetti sauce!

Note - After they are fried, Raviolis can be frozen until you are ready to eat them. To heat frozen Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or until sizzling hot. Monitor carefully, you don’t want them to burn!

Been thinking hard about some of my favorite foods...the ones I can no longer get on a regular basis due to not living there.

Like this....

...and this...

...some of the best Orange and Grape sodas ever...

...some of the best BBQ ever...

...and a delicacy I'm gonna try to make soon (now that I have the professional Deep Fryer of Doom!)

Ah, memories.

(and I can't forget Jack, Naugles/Del Taco, and WC...)

Now I'm hungry.

What food do you miss/can't live without from your home town(s)?

A familiar sight warmed my heart and made my stomach skip a beat.

The McRib is back.

*it may not be Peace on Earth, but it makes me happy*

Hi...my name is reprobayt and I'm a food geek.

I figured since I spent last night playing with this, I might as well admit it. Chicken Tenders, Fries, Onion Peels, Okra and Mozzarella sticks were experimented with - all with good results.

reannon - Can you send me a bag of Fried Ravioli? :)

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After such a feast, I spent last night reading a book from cover to cover. Nothing like Stuart Woods to give your brain some lightweight fare.

====================

Do you clip/use grocery coupons on a consistent basis?

Monday, Monday...

After a long day fixing computers, I was gonna diagnose the issues with my machine at home, figuring out how much work and cash it's gonna take.

Luckily, someone encouraged me to take a different path tonight - thanks sibylla.

After fighting mucho traffic, I headed to the grocery store and picked up ingredients to make these.

I had forgotten how much I love to cook...especially making something for the first time - following the recipe step by step, figuring out how you're gonna make it your own.

The result? A solid B. The filling turned out great, but the recipe makes almost double what is needed. Looking forward to perfecting it.

Computer disappointment can wait a night. :)

I was walking through the neighborhood drug store yesterday, and saw something that brought out a Mansquee from me:



Now available in the US - even Georgia! :)

It's the simple things in life you treasure.

Merry Christmas to me!

I'm sitting here scarfing down some food because I need sustenance even though my taste bids are a bit wonky from the cold.

I have in my hand my comfort food - Peanut Butter & Jelly. It never lets me down.

What is your comfort food?