Pumpkin Cheesecake - Bo's Desserts a never fail recipeMultiple Brownie & Fillings Use the recipe for peanutbutter brownies filling it was in newspaper saying to use a purchased brownie, mix etc. it has fudge topping and is decadentBeef Macaroni Soup Yummy soup others from resteraunts I have in private sorry I quite submitting public recipes as did not want to look through slew of recipes and when I found out how to cut them down sifter was discontinued
I've never known the mushrooms for this sort of recipe to be raw. In fact, they are typically sauteed or boiled for 8-10 minutes in water, stock or the marinating liquid.These are terrific!Marinated Mushrooms1/2 cup olive oil4 large garlic cloves, halved lengthwise2 pounds small mushrooms, stems trimmed1/2 cup chopped fresh Italian parsley1 1/2 cups dry white wine1/4 cup fresh lemon juice2 tablespoons plus 2 teaspoonsred wine vinegar6 whole cloves2 bay leaves Heat oil in heavy large skillet over medium-low heat. Add garlic; saut� until golden, about 6 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and parsley; saut� until mushrooms are golden, about 8 minutes. Reduce heat to medium-low. Stir in remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper. Cool to room temperature. Transfer to container; cover and chill until cold. (Can be made 2 days ahead. Keep chilled.) Drain mushrooms before serving.=============================================Here is another great one.Marinated Shrooms INGREDIENTS (Nutrition) * 1/3 cup red wine vinegar * 1/3 cup olive oil * 1 small onion, thinly sliced * 1 teaspoon salt * 2 tablespoons dried parsley * 1 teaspoon ground dry mustard * 1 tablespoon brown sugar * 2 cloves garlic, peeled and crushed * 1 pound small fresh button mushroomsIn a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.
This does help Brandess! Thank you! Will let you know how these turn out. You should put the recipes you gave me here on Zaar.! ( using Taco Bell brand ) I'll be one of your first to post a review. Again, thanks so much for your help!....carmen
My wife is Armenian and here is the family rice pilaf recipe that she uses.Armenian Rice Pilaf4 Tbsp butter1/4 cup orzo, broken up vermicelli, or broken up angel hair pasta1 cup Uncooked long-grain rice2-1/2 cups Boiling hot chicken brothSalt to tasteHeat chicken broth in saucepan and keep warm until needed.Melt butter in another 2-qt heavy bottom saucepan over medium heat. If not using orzo, break pasta into small pieces (about 1/4 inch long), add to pan and saute in butter until light golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Continue to stir and saute rice until it is slightly browned.Add boiling broth and stir rice a couple of times to make sure there are no dry spots on bottom of pan.Season to taste with salt. Cook on a low simmer, covered, over low heat until liquid is absorbed, about 25 minutes. Don't remove lid during the 25-minutes of cooking.Stir lightly with fork to fluff pilaf. Serve at once. For a creamy pilaf, use Calrose rice instead of long grain. The extra starch in Calrose rice will add a creaminess.
[quote:4fa40d537f="JustJan"]Yum...SarasotaCook! This sounds wonderful! In your directions, do you mean that after cutting four lemon slices, you squeeze the remainder of the lemon into the crab topping ingredients? Do you then mix all ingredients together or keep the crab meat separate?[/quote:4fa40d537f]Yes I cut the 4 slices about 1/2, maybe a bit more of the lemon and squeeze the rest of the juice into the crab mixture. The lemon slices (1 per fillet) I just put on top of the crab meat as a more garnish, but as it cooks, it does get sweet and besides ... looks good.Does that help. It is a really very traditional standby, but I still like it. It is also a good filling. You can spread it on top, roll the tilapia or flounder and then lightly bread, like cordon bleu, flour, egg and then bread crumbs and then pan saute. It is equally as good.I more note. It is great stuffed in chicken breasts too. Topped with a hollandaise sauce or white wine lemon sauce.
I just thought I would pass this along. Ever wonder when someone says use a good melting cheese, and you wonder what should I use? Well this is a quick description of some cheeses. Obviously there a hundreds more, but I thought this a quick reference.-----------------------------------Stretchy and stringy melters ? These are the cheeses we love on pizza, in panini, and stuffed into croquettes. They stay pretty much where we put them, without running all over the place, and they can form extremely long strings when pulled.Mozzarella (aged and fresh)Queso OaxacaScamorzaProvoloneString cheeseFresh cheddar cheese curdsSmooth and flowing melters ? This category claims the largest number of cheeses. Some are viscous when melted, while others have little body. These cheeses are great for making toasted sandwiches; topping soups or vegetable tarts; stuffing into vegetables; adding richness to baked pasta dishes; and folding into biscuit, scone, and bread dough. They also blend smoothly into other dishes, such as polenta, mashed potatoes, risotto, and souffl�s.AsiagoCheddar (white and traditional, orange)EmmentalerFontinaGruy�reHavartiMonterey JackMuensterGoudaBlue cheeses (they melt around the mold)Soft-ripened cheeses like Brie and Camembert (the rind will not melt)* Parmigiano-ReggianoNonmelters ? These cheeses can actually be grilled, fried, or baked; though they may soften when heated, they won?t lose their shape and flow. There are a few possible reasons that some cheeses don?t melt: The cheese might be extremely high in salt. Or it might be low or high in acid, or it might contain high levels of whey proteins (during the cheese-making process, whey is removed from most cheese).HalloumiFresh Mexican cheeses such as queso blanco, queso fresco, ranchero, cotijaIndian paneerCottage cheeseRicottaFresh goat cheeseFeta* Parmigiano-Reggiano* What about Parmigiano? ? Very hard, aged cheeses like Parmigiano don?t fit cleanly into these categories. If you finely grate them and add them to a sauce or a dish with moisture, they will melt smoothly, but due to their own lack of moisture, they won?t melt very well alone.
[quote:9a4e46b6a5="Love to Eat!!"][quote:9a4e46b6a5="The_Swedish_Chef"] And the experiment with the Pepperjack cheese...all together folks...[i:9a4e46b6a5]"went out to the coons.[/i:9a4e46b6a5]" :rofl: [/quote:9a4e46b6a5]Them are some happy coons. Wonder if they hope you screw stuff up? :rofl:[/quote:9a4e46b6a5]I don't know who's happier, the coons or me! I love Spring, when they bring their babies around and Mama Coon and 3-4 balls of fluff are all digging around by the birdfeeders, eating old pie crust, sunflower seeds, peanuts and last nights ham bone. I've even seen a fox come there at night the past couple of weeks and that's a real bonus. But I don't think foxes eat old cookies so he's outa luck in that regard.The coolest photos that I ever took of them (on film, no digital at that time) was when I tossed an old birthday cake out there! They had yellow and pink frosting all over their noses and paws and went to the pond to wash it off. The kids were younger then so we all pretended it was the racoons birthday that night. That's still a fond memory for all of us. :D
Yeah, I think the roasted red pepper that I currently have would work perfectly. I am going to get some tomatoes tomorrow and make fresh salsa and try it tomorrow night. I truly think it might work and make a heavenly dip. I loved the taste of the hummus because it made me think of refried beans, so thats why I went there.edited to fix my spelling :lol:
Hello, Sofie a Toast ... Oops, I wonder if I got your name right :shock: ! I think I'll call you Toastie Sofie! :wink: I'm pleased to see this thread back! It's all okay to make down-home and comfort foods and I do it most nights -- and get awfully tired of the same-old, same-old ...Sometimes it is just so satisfying to make something more creative! Something we do not attempt every day!My next attempt would have to be that omelette gateau -- must be French Tart's recipe, going by the photo style. Thanks for posting the gorgeous pics!!!! :D :D And now, it's twilight in South Africa on a winter's night, and I'll have to attend to my ... ahem ...very ordinary down-home dinner prep!! :lol: :lol:
You are very fortunate! Some are not so fortunate. Sorry. And no use to argue. People in different places have different environments. I'm glad your environment is pristine. That of some others is not so pristine.
Like Rainforest I've never had a Jamaican curry, and yes 40% of our population in Trinidad is of East Indian decent, so our curries are pretty good :!: :wink: ...............I have a few in my Trinidad cookbook, please feel free to give them a go..............hope this helps..........Jenny B