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1,533 | This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tbsp. of oil. You can eat the whole pot. I have a trick after reading the reviews about the pasta soaking up the liquid. Cook the pasta seperate and drain put in a bowl next to the soup for serving. Put 2 or three good size spoonfuls in bottom of bowl then ladle the soup over it. Thats how i do it with pasta and rice soups. |
1,533 | If you can't find black salt, leave it out. There is no substitute for this unusual, smoky tasting form of rock salt. Though it's called black salt, it actually is more reddish when pulverized. Amchoor, being a dry powdered form of mango, adds the tartness to chaat. It's a handy ingredient for any recipe when you want to add a bit of fruity tartness without additional liquid. Sprinkle a touch of chaat masala on salads, fruit, potatoes, or any vegetable, to perk up the flavors instantly. |
1,533 | These take a little work but tastier then store bought and healthier aswell. I make a bunch of these and parcook and freeze. Parcook for5 to 6 minutes just so the dough set up. Remove from oven and cool, wrap well and freeze. To reheat, if you defrost they go mushy ..go from freezer to cookie sheet and cook at 375 for 10 to 15 minutes. All ovens are different so check them often till you get the timing right. |
1,533 | This dish keeps extremely well in the freezer, and it is worth making a large quantity from, say, half a leg-of pork, which is much cheaper than buying pork fillet. If you are going to freeze however, do not add the sherry or lemon juice at the time of cooking. To serve from the freezer, thaw the meat out completely and heat quickly on a high flame for 2 to 3 minutes, stirring or shaking the pan well all the time. Add the sherry or rice wine and lemon juice just before serving. |
1,533 | The key to moist grilled chicken is leaving the skin on during cooking.
Some people are reluctant to do this because they think it will increase the fat calories in the finished dish.
But the fact of the matter is that, if you remove the skin before eating the chicken, you’ll reap the best of both worlds: juicy chicken without significantly more fat than if you’d removed the skin before grilling.
Cooking time does not enclude 6 hours marinading time. |
1,533 | These was easy to prepare and I made 4 batches and frozen some last fall.
We just finished the last of it, it freezes very well, just defrost in the refrigerator.
Freeze in 1 c. containers.
Stir very well before using.
Its nice on all breads and if you thin 2 tbsps. with a little water its a nice basting sauce for ham or chicken. |
1,533 | Another easy but fun dessert is this baked apple with a cinnamon sugar core.
The tart apple flavor blends well with the familiar flavors of brown sugar and cinnamon.
This is a fun treat to produce at a casual get together or BBQ since your guests can help unwrap the apples from their aluminum casings (and if they don't know the apples are filled, it makes for a nice surprise!) |
1,533 | This does not sound appetizing at all -- lol.
These are no-bake cookies that are just the best.
Put a dozen or more in cello bags wrapped with ribbon and these also go in the goodie baskets.
They freeze wonderfully and can be eaten frozen as they do not freeze solid!
Some even think they are better frozen!
I double or triple this recipe when I make it.
Makes 36 cookies in a single batch. |
1,533 | Thanks Bergy these were a hit. I had a meeting at my home with a bunch of teenagers. I tripled the recipe and I never saw people eat so fast..They wanted more. They told me, "wow something more then cookies" thats what their parents usually send to these meeting lol.
So all of them were eaten and enjoyed with 3 plates of cookies left..hmmmm maybe the parents will try something new next time.
Thanks again. |
1,533 | Hi Jules me again lol This recipes was a ten.
Everyone wanted the recipe. I broiled them but next time we will try the barbecue. I tripled the recipe and should have made more. I asked as we were eating what they would rate the recipe..it was 10's all around. Great recipe Jules, thanks for making my party a success. 2 thumbs up, and both toes. |
1,533 | Hi Kate. This was a wonderful topper for our dinner party. Very light and not 2 sweet. The only changes I made was I cut the sugar in half and used real whipped cream. I doubled the recipe.
Very easy and fast to make. I love strawberries, this is a keeper. I am also making it next week for a small lunch with a few relatives. thanks so much for posting. Dancer^ |
1,533 | I thought I had died and gone to heaven with these.
Everyone raved, and my email was busy today sending them the recipes.
The guys said it would be great for their hockey night and the ladies agreed.
I used my own crepe recipe but that was the only change. I did double this one, lucky me or I would have been killed.
These will be made quit of here and a few other house as well. Thanks again. |
1,533 | OH Bergy, these were great, I never changed a thing. Scott went crazy for this dish, he's on onion fresk LOL For our special night I served them with Miss Annie's Brime rib, Bev's buttermilk mashed potatoes and Derf's Italian aparagus The meal was a hit, and the evening a couldn't have been better. I have already printed this recipe and its in my zaar cookbook. thanks again. Dancer^ |
1,533 | Hi Dancing, I left a review on the recipe above in 2003 and I really hate giving a bad review so I tried the recipe again with some leftover crap we had. I changed the recipe by using montery spicy jack and increased the old bay seasoning to 1 tsp. Sorry about tweeking it but I love crab and just had to try. It still needs a little something, just haven't figured it out yet. but I will keep trying lol thanks for the recipe. Dancer^ |
1,533 | If I could give this a 10 I would, it was perfect. I cut the recipe down. I have a program that does it for you. It came out perfect great flavor. My husband is an onion freak so this fit him perfect. We had onion onion left and he took it to work. he armed it in the mircowave and it turned out great. Thanks Sharon great recipe. |
1,533 | Hiya Star
I made your recipe last night i only made 2 changes not major lol I used homemade stock, less sodium and a few drops of tabasco. Well it was a hit. There was just enough left for me to have a very small bowl today with lunch.
Thanks so much a great easy soup, when you donèt want something to heavy. Tc Dancer^ |
1,533 | Hiya Star I finally tried them, yesterday for lunch for 4 kids and myself. The kids went ewwwwwwwwww Tuna but they liked them and so did i, none left and smiling little faces after word. I did leave off the olives but no changes other then that...if the olives had been on i would have got another ewwwwwwwwwww LOL thanks great recipe, will make again. ty Dancer^ |
1,533 | Hi Tebo, well after reading the review I did it a little different. I mixed the green pepper with the crumbs but not the honey, I sprayed the dish with pma then layed down half the crumbs/green pepper mixture, I put the honey on a plate I used about a quarter of a cup. I dipped the fish in it and laid it over the crumb mixtured and then topped with remaining crumbs mixture...Tebo it turned out perfect, no lumps. Its taste was amazing, I hope you don't mind I changed the method. Thanks so much for an easy fast and a great recipe. |
1,533 | Hello Barb I loved this, It reminded me of something my grandmother made when i was a kid. Great taste, I made it exactly as stated turn out so nice. I did freeze a small piece for a lunch this week. I wanted to see if I could make about a week ahead and freeze. I will let you know. Thanks again. Its a keeper. Dancer^ —
PS. I did freeze it and it came out great. I completely defrosted the piece and i have a spray bottle and sprayed a little water , misting the top and baked for 15 minutes. I just made it for dinner tonight and thats what reminded to to add my comments again.
Take care. |
1,533 | Hi Bergy..Yesterday was a little rushed for me and this recipe was great. I had all the ingredients in the house i made one small change, I put the cottage cheese through the blender cause Scott will not eat anything if he see the little curds lol He never knew it had cottage cheese in it when he was eating. So im not gonna tell cause this is a keeper. Oh and I did add a 1/2 tsp of hot sauce as NadiaC suggested. Thanks Bergy this goes in my quick meal file . |
1,533 | Well this was great,I did add a little cayenne, about 1/4 tsp. I put that on everything lately lol, it turned our great. I used hallibut. There was 2 pieces left so the next night I warmed it up and made fish on a kaiser, with a little bbq sauce and slices of red onion, 2 meals in one recipe, prefect. Thanks so much its a keeper. |
1,533 | Oh Tish this has been helpful.
I made the recipe and frozen half in 4 c. serving containers.
It was great the first night and next day..but what came out of the freezer was so good. All i added was a little water mixed with soy sauce. add to the wok and perfect.
Its a keeper and Im going to make it again sunday. Thanks great recipe. |
1,533 | Hi PanNan, wonderful recipe, I had to change one thing, I couldn't find the ranch black-eyed peas either so I finely diced 2 small jalapenos and sauteed them for about 6 minutes then added them to the dish. Other then that the recipe was made as stated. This was wonderful at our get together, thanks so much for suggesting it. I have added it to my cookbook recipes to make over and over, and I will. |
1,533 | Thanks for suggesting this. I was one of our meat casseroles for the dinner party. Our friend Gary almost wouldn't let anyone else have any. He said it reminded him of one his mother used to make. I did make 1 change, I used a combination of cheese crackers and saltines. I also used fresh mushrooms. I was fantastic. Thanks so much. Its a keeper. |
1,533 | WOW now this on got raves, I used hot italian sausages and I broiled them. (next time I will grill I was pressed for time.) This is such a treat to the taste buds. It was so cheese and, oh my.. My kind of comfort food. I used shells and I up'ed the mushrooms to 12. It was fantastic. Thanks so much for suggesting it.
Its a keeper. |
1,533 | WOW PanNan, This was my friend Julie and my favorite casserole that we served that night. We tripled the recipe, and i could have eaten it all. Julie had the Indonesian curry powder with was a bonus and oh my. I will be making this again and so will she. I am also adding this recipe to my cookbook recipes to make over and over. and we will be. Thanks so much for suggesting it. a defenant keeper. |
1,534 | Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a Chinese-inspired American dish. So far as I have been able to determine, it originated in Detroit. It was a favorite dish of my childhood there. Every Cantonese restaurant in the area serves it, but I've never been able to find it outside of Michigan. Descriptions of it to Chinese restaurant personnel elsewhere have been met with blank stares. |
1,534 | Recipes for Cakes Baked In Jars Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will vary. |
1,534 | In the Vermont countryside, there are two sure signs of spring: frost heaves in the road and smoke rising from the chimneys of the sugarhouses. This recipe was inspired by treats you find while touring this corner of America: cider doughnuts and maple syrup. A mini-Bundt pan produces adorable doughnut-shaped cakes, but if you do not have one, you can use a regular Bundt pan and make a coffee cake; bake it in a 375-degree F oven fo r 25 to 30 minutes. |
1,634 | This recipe comes from Marsha Adams, who hosted a program on American Public Broadcasting stations called Quilt Country. The first time I tried it, I knew it was something that I had to share with you. I use those Spanish green olives that are stuffed with pimentos, because it adds some nice color.Since the recipe calls for diced, I save a little money by using the ones that come sliced in the jar because they are made from olives that are not perfect enough to be sold whole |
1,634 | Consider chicken breasts as blank canvas, much in the same way as you might use rice. It does not have an intrusive taste of it's own, but white chicken meat provides a nutritious, inexpensive source of protein to use as a base on which you can build a variety of interesting meals. Here is a quick meal for one that requires only one skillet and a second pan to make the rice or pasta. |
1,634 | I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe. |
1,634 | This Solo Recipe can be a quick snack, that uses leftover bits of cheese and old bread, or with some creativity, a nice looking meal for one or two. The texture on the sauce will depend on how long it is microwaved, and of course your patience. Any cheese or combination of cheeses that melt well can be used, and over time you will find your favorite mustard. Cooking is a Creative Sport. |
1,634 | This was written for the Solo Cook, however it illustrates a cooking concept rather than a detailed recipe, and the serving could be enough for two people if a side salad was included with the meal.
Cooking is a creative sport, so the cook should feel free to change the amounts of spices, or maybe substitute carrots for the bell peppers. A large Cast Iron Skillet with a snug fitting cover seems to work best for me.
An interesting variation is to add sliced mushrooms and 1/2 teaspoon of ground nutmeg at the start of the cooking, and then stir in several tablespoons of sour cream just before serving. |
1,634 | Here is a crock pot stew that I found published in the Minneapolis Tribune many years ago. After you brown the meat and put every thing together, it cooks by itself. I have never met Nancy, but I thank her every time the aroma of this meal in a pot fills my kitchen. It serves at least 4 hungry people and left over's can be refrigerated for several days. After cooking all day, it still retains it's sweet/sour characteristics without either a burned taste or the washed out blandness that often requires more seasoning when served. |
1,634 | This solo meal provides meat, vegetable, and pasta in one dish. The sourness of the beer is matched with the sweetness of the onion, and the saltiness of the olives. The reason the chicken breast is left whole for most of the cooking, and then diced as a later step is because the meat will remain more moist and flavorful if seared rather than stir fried. |
1,634 | This might be considered a Chili, but the balance is very high in favor of vegetables, and the dish could be made without any meat at all. I normally grind stew meat in a food processor to reduce it to about a grind twice as big as hamburger grains. This recipe can also be made in a crockpot over low heat for 3 to 4 hours. |
1,634 | The flavor of the mushrooms, which offer a safe and natural alternative to MSG, is balanced by the sweetness of sauted onions and then by the fresh flavors of garlic and lemon which are added at the last moment. This rice dish for one, can be easly expanded, and I like to serve it with Pickle Dilly Green Beans recipe#16256, and lightly flavored red or white meat. |
1,634 | I wrote this to replace my favorite frozen entree that was discontinued by a major company. A solo meal for me, but with a salad or side of vegetables this will serve two for lunch. Cooking the chicken breast coated in the oil/pepper as a separate step will keep the meat moist and tender and also allow the chef to make sure it is done before adding it to the pasta and cheese. |
1,634 | One of the most important services provided by a Minnesota Fishing Guide is to serve lunch on the shore of the lake or steam. This dish can be started first as soon as the fire is burning, and will be ready to serve as a side dish along with freshly caught fish fried in Collin's Beer Batter and a salad or vegetable. If a sweeter taste is desired, Chicken Broth can be used instead of the Beer. Cooking is a Creative Sport. |
1,634 | Cooked Rice is used instead of meat to make this a complete meal. This recipe uses the spicy flavor of green chili pepper, without the sharp heat of chili powder. The cooking and prep time does Not include making the rice. If you want a little sweeter taste, use canned Stewed Tomatoes. There is nothing quite like chili to prove that Cooking is a Creative Sport. |
1,634 | This is a very easy solo recipe that can be made in a college style microwave. My old microwave required three 2 minute cycles for the pasta. Cooked chicken or shrimp could be added. Cooking is a creative sport.
I must caution you that using a finely grated parmesan cheese, like that found in cans of Kraft or Crystal Farms is important because larger pieces of cheese will not melt properly in the residual heat from the melted cream cheese.
This recipe is one of my favorites, and represents one of my more productive efforts to encourage young people to cook. One of my co-workers was eating from a carry out container, She told me that once a month she and her friends went out to dinner at a nice Italian Restaurant ... clearly something that they could not afford very often .. and she had saved some of the Fettuccine Alfredo from the night before. When I suggested that she could make that at home, she looked at me with her big sad brown eyes and said that all she had in her apartment was a microwave. So, I wrote this recipe just for her. |
1,634 | Two yellow orbs, surrounded by white in a sea of red. Been there, done that. This is an ehanced and scaled down variation of Poached Eggs in Catsup posted by Darlene Summers. A little tartness has been added to counter the sweet catsup and extra liquid was added to accommodate cooking smaller portions in a standard frying pan. Some people might want to add just a dash of hot sauce. Cooking is a Creative Sport. |
1,634 | Fresh ingredients may of course be used, but for the last minute chef, the recipe was adjusted to use items that come in standard size cans. Baby shrimp or cooked chicken could be added during the last 10 minutes of cooking or this might be served with pork chops. I have turned left overs into soup by placing them in a bowl and adding hot chicken broth just until covered. Cooking is a Creative Sport. |
1,634 | OTS means Off The Shelf, so I used pre-cooked frozen Meatballs available at any grocery store. Of course, you could make your own. The spices are my choice and a good place to start, but once again let me say Cooking is a Creative Sport. Serve over your favorite pasta, and add cheese toppings if you wish. The wine is important because it brings out hidden flavors in the tomatoes. This recipe can be doubled, or even beyond and cooked overnight in a Crock-Pot Slow Cooker. |
1,634 | Asking for a Chuck Eye Steak is like acknowledging membership in a secret society. You are greeted with a knowing smile, a nod of the head, and then just maybe two will emerge from some quiet corner. There are only a couple in each animal, and although they have a taste and tenderness of the more popular rib eye, the cost is considerably less. Please... only tell your favorite buddy. |
1,634 | Use your own frozen meatballs or there are some nice ones in the super market. Canned whole tomatoes could also be used, but this recipe was my way of using up a garden tomato that was slightly past it's slicing prime. The alcohol in the wine brings out hidden flavors in the tomato, but you can leave that out if you wish. Cooking is a Creative Sport. |
1,634 | On a recent showing of Alton Brown's Good Eats, he offered a recipe for Pepper Vodka. You do not need expensive ingredients. I found a one liter bottle of vodka with sort of a Russian name for under $7 and the peppercorn are from Tones. When it was done, mine was a nice shade of brown. Use the Pepper Vodka to spice up store bought tomatoes, or maybe make a spicy Bloody Mary. Cooking is a Creative Sport |
1,634 | There is usually just enough flavorful liquid in the final dish to prompt me to eat this with a spoon. The natural flavoring of the mushrooms is similar to MSG and when paired with the sweetness of sauted onions, that was enough flavor for me. However Cooking is a Creative Sport, so feel free to add spices. I found that adding a quarter teaspoon of curry powder during step four made a very pleasant variation, and the kitchen smelled wonderful. |
1,634 | This recipe comes from Marsha Adams, who hosted a program on American Public Broadcasting stations called Quilt Country. The first time I tried it, I knew it was worthy of lots of stars. I use those Spanish green olives that are stuffed with pimentos, because it adds some nice color.Since the recipe calls for diced, I save a little money by using the ones that come sliced in the jar because they are made from olives that are not perfect enough to be sold whole. |
1,634 | This is a nice meal for three or, with a salad on the side, four people for lunch. Instead of spaghetti sauce from a jar, a cup of diced tomatoes ... out of the can is fine .. and a couple cloves of crushed garlic will add a fresh taste to the dish and save some money. You might want to add a little salt. |
1,634 | New cooks might want to know that bell peppers can be roasted by sticking them with a long fork and holding them over a flame until the skin is charred. Then put them, while still hot, into a closed brown paper bag and the steam will loosen the skin. Red Bell Peppers are a little sweeter than the green ones, but also more expensive. A frugel cook can use the green peppers and add a little sugar to the dip. |
1,634 | A very interesting idea, especially if you are also using the oven for another dish that cooks at the same temperature. If you pre-bake a potato in the microwave on high for 4 minutes ( don't forget to punch a few holes in it ) the potato can be placed in the oven next to the beans and it will be done in the same amount of cooking time. |
1,634 | Looks like a nice combination, but if I wanted to feed two people, I would double the amount of dried pasta. Once the salted water is boiling, the rotini should be about right in eight minutes, which should also be enough time to thaw the frozen vegetables under warm water ... I really dislike frozen peas in my salad :^)#. So by multi - tasking the meal should be done in under 15 minutes. |
1,634 | I used long grain rice and let it simmer for only 15 minutes,in a pan with a tight cover, and then removed the still unopened pan from the heat, and let it sit for an additional 10 minutes. In my opinion, the key to long grain rice that just tumbles on to the plate is making sure that every grain is coated with the oil. |
1,634 | I played around with this recipe and used about a third of a cup of fresh onions, diced very fine, and a half a cup of sliced salad olives. My grocery store sells pre sliced olives at a reduced price because the vendor can use less than perfect olives in these jars ... and hey if you are going to slice them any ways .. why not !!
The loaf took 1 hour and 15 minutes to reach an internal temperature of 165 degrees, and 5 minutes of standing time helped the loaf absorb most of the excess liquid. |
1,634 | This is a very quick and easy recipe that can be adapted to a Solo meal ... and works great in the microwave. For enough sauce to meet the needs of a cup of dried pasta, use 2 ounces each of cream cheese and milk, and one ounce of butter. Microwave on high for about a minute and 45 seconds. Take it out, stir, and add a couple ounces or more of parmesan cheese. Stiring in the parmesan cheese last will help thicken the sause. |
1,634 | If stars were given for the most interesting ( and longest ) commentary, you would deserve a 6. As a long time resident of a town where people lock their cars at night to avoid having the back seat filled with Zucks by midnight dumpers, I can appreciate your mother's situation. The Zucchni is just so darn easy to grow, and oh how we all hate to throw away food !! |
1,634 | I turned this into a solo meal by adding a half a cup of broccoli flowerets to boiling water that also contained two cups of dried pasta. While they were cooking together ( eight minutes was just right ) I mixed the rest of the ingredients in a shallow bowl, and then poured the drained, hot pasta and broccoli on top and tossed. I think that diced cooked chicken or ham would also work well here. |
1,634 | My first thought from the aroma of the finished dish was that the cloves might dominate the other ingredients, but after the first bite, nearly all the flavors were present. The bourbon flavor was very subtle and oddly enough, except for it's function as a tenderizer ( and to justify the name of the recipe ), the bourbon could have been skipped and this would still be a very good meal. In order to balance the flavors, I would use a strong tasting whiskey like Jack Daniel. I followed the recipe as written, but next time I will grill the chicken and cook the liquid with a little flour to make a gravey. |
1,634 | Although I am pleased that Jenny has decided to go public with her affection for my cooking skills, I must offer some defence to the product produced in my beloved State of Minnesota. The Nutrition Facts for a serving of Spam is very similar to those on the package of Ball Park Franks. Spam is nothing more than pork, salt, water, and sodium nitrate. The list on the hot dog package goes on for three more lines. A can of Spam can be thrown into a camper's backback, or on the shelf of an RV and left there for years, while my package of hot dogs must be refrigerated and eaten within a couple weeks.
Cooking is a Creative Sport, and when I am done playing, I might not eat Spam again .... but it is interesting stuff.
Bill |
1,634 | I am pleased to report that as the recipe is written, the preparation time will be much less than 30 minutes. For a Solo meal, a chef can downsize the recipe in both volume and speed by starting a half cup of broccoli in the microwave covered with a wet paper towel for two minutes and then finishing for another two minutes in a fry pan with just one tablespoon of oil and a teaspoon of butter. One clove of garlic is enough and just a shake of the spices. Toss with the pasta for a great side dish. |
1,634 | The recipe seemed to be a great idea, but what I got was a rather bland fiber that tasted like nothing more than cheese and hot pepper flakes. Sort of like eating the white parts of cabbage leaves with spices or parmesan cheese on toast.. I gave it 3 stars only because it did not taste bad, and as a budget stretcher or as filler for a wet salad it works if you need to fill the bowl. |
1,634 | I have to agree with Kari on this one. Maybe cooking for so long in the crockpot just washed out most of the cheese taste that I was hoping to find. This might go better if cooked in the oven at 350 degrees (f) for one hour per pound. The 3 stars were given because although it did not taste great, no damage was done either and some times the crockpot is the only way to go if you are going to be gone all day. |
1,634 | The recipe can be adjusted to meet the needs of a Solo Cook or the desires of two lovers. While the Farfalle Bow Tie Pasta was cooking ( about 12 minutes ) I placed the chopped garlic glove and fresh basil in a pasta bowl and covered with the olive oil. Just before adding the drained pasta, I added the yogurt and stired to make a sauce. After the pasta was tossed in the sauce, I added the salt, and the two peppers, tossed again and topped with the cheese. I will definitely make this again. |
1,634 | This recipe scales down to a solo serving very nicely. I put the salt and pepper, along with just a touch of olive oil on a beef chuck eye steak,and fried it intact in a hot cast iron pan, 3 1/2 minutes to each side and then sliced the meat and followed the rest of the recipe as written. Thank You, I will definitely make this dish again. |
1,634 | I will definitely try this recipe again. If you do not actually toast the walnuts .. I threw them on to the surface of a hot cast iron frying pan and pushed them around until the oil started to emerge .. prep time is down to 10 minutes and that can be done while the pasta is cooking. I cut back on the pasta to just a handful, and treated the meal as a Solo Dinner. |
1,634 | Although this recipe is fairly simple, it did stimulate one of those AH-HA Responses that is so very important to the development of a cook's education. I have played with Deli Beef before, but it never occurred to me to marinate it in French Dressing.
I scaled the quantities back to a single serving and marinated the meat in a ceramic salad bowl. After an hour, I added the rest of the ingredients, and just tossed.
Bill |
1,634 | I was served this dish not long ago, and when my mouth bit into the Smooth and Creamy part, I wondered if this was the main part of the meal or had I skipped right to a fabulous dessert. The pesto is a nice alternative to the traditional tomato base, and I have no doubt that before long this chef will be making her own. |
1,634 | Yes, I realize that this recipe is more of a concept than instructions. However for this Minnesota'n who is will to try almost anything once .. a little more narrative would be helpful. Is it the custom to just pour a little gravy as one would catsup, or the flood the the dish until the fries are soaked and loose their crispness. I tried to follow Bruce's hint and ended up with a very enjoyable version of mash potatoes and gravy laced with cheese, but I would like to know how it is done " North of the Boarder." |
1,634 | Very quick and tasty !! If you are not quite so worried about the fat, I would suggest a variation on the procedure. Place the whole chuck eye steak, covered with just a little olive oil, in a hot pan and cook about 3 to 4 minutes on a side. Let it rest for 5 minutes and then slice the cooked steak into thin slices. Complete the rest of the steps as written. The meat will be very tender and juice will add to the flavor of the sauce. |
1,634 | Here in Central Minnesota, where the stew is called BOUJA, we put a handful of Pickling spices into a mesh bag and leave it there until the taste is almost addictive. But, the the meats and vegetable collection looks about right.
I think the decision about squirrel meat depends on their diet. If those critters have been living on Pine Cones, they can spoil a pot of stew real quick.
Bill |
1,634 | BRAVO !! This recipe really made my day. I have a whole kitchen full of gadgets, even sold them at a retail store for awhile, but I have never been able to make the Microwave Egg Poacher work correctly. But now I don't have to worry about. Throw away the plastic, and make toast. One minute at 70% power in my 700 Watt oven worked perfectly. |
1,634 | This was an excellent recipe for a one dish meal, and I made only one small change in procedure. I sliced the meat first and then set it aside with one tablespoon of the worcestershire mixed with 1/8 teasoon of corn starch. The rest of the prep work and procedure followed as written except that I splashed the second tablespoon of worcestshire sauce on the dish after it had been plated. Thank You Derek for a great lunch, and I look forward to many more. |
1,634 | What is not to love .. at least for us in Minnesota. Cream of Mushroom Soup which is the mother of all hot dishes, and of course gramma's Thanksgiving Mushroom Stuffing, with cheese ( I used the midwest standard cheddar) and ground beef.
And as for the picture ... yes the whole is really not as pretty as the sum of the parts. Thank You, my friend for great comfort food on a rainy Spring day. |
1,634 | I was able to scale down the recipe to a single serving without any problems. That suits my solo lifestyle and because I put the spaghetti right into my bowl, and poured the shrimp and sauce on top, I solved another potential concern.
I was concerned about the amount of garlic, however by lifting the spaghetti and shrimp with my fork, the sauce and garlic stayed in the bottom of the bowl. I also did a rough crop of the parsley which added an interesting texture to the meal and the sourness of the green balanced nicely with the sweetness of the lightly flavored sauce.
Thank You for sharing this recipe with us. |
1,634 | I tend to not fuss around with the natural flavor of a good bourbon, but I approached this with an open mind. I backed off on the bourbon/vermouth ratio and settled on 8 to 1, and the addition of bitters was great. The drink had just a hint of sweetness and a very pleasant experience. As long as we are suggesting brands .. I would suggest you try Old Heaven Hill 100 proof bottled in bond kentucky whiskey. |
1,634 | I really wanted this recipe to work for me. I had been offered a sample of a very nice dip, from a high end restaurant chain with a high end price as well. I read the ingredients and used The Zarr Search Engine to track this recipe down and followed it to the letter .. even resisted trying it until the melding time was up. The heat is not the issue, and maybe it was my error to use it as a chip dip, but it just seems very harsh to my mouth. I will play with the proportions, but as it sits, it needs at least one more ingredient to smooth it out before I can give it more that three stars. |
3,288 | One of the easiest ways to save money on your family's grocery bill is by purchasing foods in bulk when they go on sale. When ground meat goes on sale, rather than just stocking up to store in the freezer "as is," many cooks find it helpful to prepare meat mixes for using later in their favorite family recipes. By preparing this recipe for All-Purpose Ground Meat Mix, you'll be ready to fix any number of tasty ground meat recipes without needing to brown the meat, onions and spices each time you cook. Not only will this technique save you money, it saves time too. The following recipe is from the book "Frozen Assets: How to Cook for a Day and Eat for a Month" |
3,288 | Instead of buying one of those freezer pizza's that you can't really choose the toppings on why not make a few yourself and have ready in the freezer! This tried-and-true method preserves a fresh, crisp crust even through the freezing process! The secret's in the cheese; when applied to the crust before any toppings or sauce, the cheese seals the crust against the moisture in the sauce. Do not thaw before baking! |
3,288 | Gluten or Seitan is the protein part of whole wheat flour. The traditional way of making it is to make a dough and then wash out the starch. With what is left, simmer in a flavored broth. It is pretty interchangeable with tofu in recipes such as stir fries. Slicing it into very thin pieces and sauting is also very yummy. I then use it in sandwiches. This is much less expensive than buying in the store and you can adjust the texture and taste to suit you. It also freezes well I understand. |
3,288 | I'm always looking for recipes that sound something like what my grandma would've made. She was a wonderful cook and even the most average lunch or dinner seemed great. She made an egg salad that I haven't figured out yet. We made sandwiches with it. I found in my "300 Ways to Serve Eggs" circa 1949 a way to make Egg and ham salad that sounds interesting. |
3,288 | I've never tried this recipe. I found it with the new pressure cooker I got for Christmas. Who has hours to make it the old fashioned way for a week night dinner? Making risotto is one of the best applications around for a pressure cooker. But, before you begin, be sure to read all the instructions that came with your cooker and follow the safety precautions. |
3,288 | One of my favorites chefs on radio Melinda Lee says: this dish is a meal in itself. Great with only a simple salad alongside -- and it's also makes just a wonderful appetizer (especially if there will be a wait before dinner: these are filling). On the other hand, the potatoes are described in the new book by Chris Schlesinger and John Willoughby as being a perfect accompaniment to a big, juicy steak. Take your pick -- try them every which way -- and enjoy! |
3,288 | Posted in response to a request from "The Ultimate Rotisserie Cookbook" by Diane Phillips. Every year spiral sliced ham advertisements run that make your mouth water. Including shots of a glistening ham with a crackly coating. Your rotisserie can help you to achieve the same crispy coating, and for a lot less than that ham from the store. Basting with a combination of honey and raw sugar during the last 30 minutes of cooking time will give you that delicious, crunchy glaze |
3,288 | Brining is a technique that is makes the roast more juicy, by making possible the accumulation of juices within the meat during cooking. The proportion of salt to water must be 1/3 to 1/2 cup per each 2 quarts of liquid (or 2/3 to 1 cup of salt per gallon), in order for this transformation to occur. The sugar balances the flavors; the herbs and spices have only a very subtle impact on the flavor of the finished dish. *Cooking time for roast is not included as this is determined by the size of the roast! |
3,288 | The recipe is very flexible in the type of chiles used. Blend a couple of types for complexity. The dish is also great for splashing on your favorite hot sauce too. You can also add beer instead of water when things are looking a bit too dry. It also can be fun to mix in a few different types of beans, like black beans and pintos. It isn't a requirement to use a pressure cooker, but it is fast and the flavor from the ham hock to the beans is greater. From: the First Bay Area Chile Heads HotLuck |
3,288 | I kept reading about dough enhancer but couldn't find it in any of our stores. A dough enhancer is a powder that is supposed to make your dough smoother and is what commercial bakers often use to obtain the smooth textured bread you buy in the store. My bread doesn't last long since we eat it quickly, but it is supposed to help with shelf life as well! |
3,288 | OK..I know you are cringing when you see this is a microwave recipe for eggs! When faced with a gang of overnight guests you may want to give this a try. These are the softest scrambled eggs ever. If you choose a decent looking micro safe bowl you can even serve directly from it, meaning less clean up. Try these for your family and just reduce the size. I promise you will like them |
3,288 | It's nice to have some refried beans you can pull out of the freezer for a side with your Mexican meals without opening a can with all the extra fat. One side serving is 1/2 cup, which also makes about 4 tacos or burritos These are a great side dish, may also be used for burritos, and can be served as a main dish with plenty of shredded cheddar and salsa on top. Take the time and make these ahead. You won't be sorry! |
3,288 | For those of you those of you that have looked at the price in the freezer section or bought veggie burgers you know they cost far more than it takes to make them. This makes about 24 so you can freeze them and have them whenever you want! I would suggest making a smaller amount and adjusting the taste to your desire...these are good for me! |
3,288 | There are times when you want something somewhat elegant to throw into you guest menu...just a "plain" lunch can be prettier with this "puffs". They are not difficult and don't take up much space in your freezer. Put something like chicken salad, or ice cream with fresh berries on top. You could make smaller ones for appetizers with creative fillings. Freezer storage is around 1 month so these would be great to make ahead for a party. |
3,288 | This is just an easy way to make an easy loaf of bread. This dough can be used for cinnamon buns, pizza crust, hot pockets, and calzones in addition to bread with a few well chosen additions! This mix make 6 bags for 6 loaves. *Note: There is not cook time as this is just for the mix. Follow your bread machines instructions for cooking times |
3,288 | This an adopted recipe. The notes read: I have been making my Chinese chicken salad this way for years, and everyone loves it, and you will too! I make minor changes, depending on what I like. I especially like lots of chicken, and I make sure to marinate and grill the breasts. If you are In a hurry, buy pre-cooked breasts. Also, I like to use pre-packaged tri-color cole slaw for great flavor and color. |
3,288 | Got this one from "THE SPANISH COOKBOOK" by Barbara Norman (c)1969 and I thought I would share it as a wonderful option for those warm days when hot food just doesn't sound good. The recipes states it was provided by the owner of the Restaurant Gayango in Madrid, and was adapted by him from the marinade hunters use to preserve partridge when many are bagged at once. A most convenient pre-prepared dish to have on hand for a hot day, it will keep for days or weeks. |
3,288 | I just put this together last night. I ended up with a tender pork chop with a wonderful sauce to drizzle over it after completion. It's using simple ingredients that you generally have in your kitchen! I threw this together without measuring but these are fairly good estimates of measurements. I'm thinking some red pepper flakes would be a nice addition if you wanted a little heat. |
3,288 | In Northern Indiana where I was brought up there was a little Polish lady that made this soup one time after Easter. I don't know what the real name is...something I couldn't say even if I could remember I would guess. Needless to say, it's been on my mind to find the recipe and see if the recipe lives up to the memory. There are a couple similar recipes posted, but not quite like the one I found written down in chicken scratch. I haven't tried to make this one yet, but when I do I'm hoping it's as good as my memory of that one bowl of soup a looong time ago. The recipe I have doesn't include serving amount so I'm guessing to get this on 'zaar! |
3,288 | Have you used a stoneware casserole or clay pot? It's much like a casserole dish and very durable. The pot retains heat so the food tends to cook a bit more after removal from the oven. This recipe came on a recipe card I received with my new stoneware. My clay pot does not need soaking in cold water but many do for approx. 15-20 min. Check and see for yours. |
3,288 | I just got a Blendtec and I'm truly impressed with it's capabilities. (I think this would work well in a Vitamix too?) This recipe lets you blend the ingredients and pour onto cooked macaroni and then into the oven to bake. No more chopping onions or melting cheese on the stove top!! You can even heat the milk in the microwave instead of the stove top if you want |
3,288 | I tried this tonight with Dr. Pepper instead of beer (a friend left a couple here and it was all I had) and dropped the amount of salt (added some garlic powder to make of the qty difference for the salt). It turned out quite juicy. I do have to tell you however that it was starting to blacken so I had to top for the last 15-20 minutes with foil. Thank! |
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