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Apr 4 08 3:58 PM
Ann: eyes that laugh
Nov 1 08 12:09 PM
Admin. w/out Grace06
11/01/08 11:57 AM
Don't go to them anymore. They're diluting the sauce to make it go further, overcooking the pasta to the point where they have to add oil to keep it
from being sticky and/or rinsing the pasta when they should only be doing that for cold pasta salads. Good spaghetti sauce should be sitting on top of a pile
of pasta rather like a scoop of soft ice cream on a piece of pie and cooked pasta should have enough starch residue to get a good grip on the sauce.
If you're hooked on going to Olive Garden, though, wear a bib.
Dec 8 08 8:43 PM
Jan 1 09 1:56 AM
Pot Roast recipe for Errol Grey! Lead [-]
Full-Fledged Member MA7 Mortica
(12/13/08 11:49 AM)
Errol, here's one which might remind you of your mom's cooking. I want to make this one soon!!!!
Southern Pot Roast
*3-4 lb. boneless chuck roast
*1 tsp. salt and garlic powder, mixed
*1 tsp. Lawry's seasoned salt
*1/2 tsp. fresh ground black pepper
*2 Tbsp. vegetable oil
*1 Tbsp. beef bouillon granules or beef base
*1 cup thinly sliced onion wedges
*3 cloves garlic, crushed
*2 bay leaves
*1 10-1/4 oz. can cream of mushroom soup
*1/4 cup red wine
*2 Tbsp. Worcestershire sauce
Pre-heat the oven to 350 degrees. Rub the meat with salt, garlic powder, seasoned salt and fresh ground pepper.
Heat the oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Sprinkle the bouillon granules over the meat
and cover with onions, garlic and bay leaves.
Combine the mushroom soup, wine and Worcestershire sauce, and half a soup can of water, and pout over the meat. Cover and bake for 2-2 1/2 hours, or until
Remove and discard the bay leaves. If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring it to a boil and
if needed thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup of cold water, stirring occasionally.
*note: red wine can be omitted*
Presented by MA7
Jan 1 09 2:47 AM
The Noble Burger by PaPa per Sola
GET THAT CAST IRON SKILLET OUT!"
1 pound lean beef
1 heaping tsp dried sage
½ tsp mixed herb seasoning
½ tsp msg (up to you)
½ tsp sugar
Salt and pepper
A spring onions or shallots finely chopped. (Try the shallots)
2 garlic cloves, minced
1 heaping tsp Indian Relish
2 tbs. capers
1 tbs. minced fresh parsley
1 egg, whipped in a cup
1/3 cup dry white wine
Let it sit for about 30 minutes
Mary says the burger should be at least 1 inch thick and at least three inches across but 4 is better.
Slap those burgers into a really hot iron skillet heated p over a camp fire to make them sizzle and burn.
Make sure that your burger is really nice and juicy in the middle."
Recipe provided by Mary Hemingway for The Woman's Day Encyclopedia of Cookery.
Ernest Hemingway's Hamburger that he ate at his kitchen table.
A Nobel Prize Winner in Literature.
Reader of this comment.
You now have what a very famous author liked to chow down when he was just sitting around.
You have the recipe for the hamburger that Ernest Hemingway enjoyed out of the public eye.
You can go and buy some good meat, mix up the stuff with the ingredients, fry it up, slap the burger into a good bun, add what you want to it and you will sit
and think while eating,
'I am eating what the guy who wrote "The Old Man and the Sea" ate. I am munching down what he actually chewed on and relished.'
This burger may not be to everyone's taste but it is the actual burger that a great author ate.
Nov 8 09 6:39 PM
"We think caged birds sing,
when indeed they cry.
~ John Webster
Reach for the moon.
And if you should fall,
you will land among the stars !!
Dec 3 15 7:27 PM
Three Vegetable LasagnaServes 12Ingredients...8 ounces dried lasagna noodles (9 or 10 noodles)2 beaten eggs2 cups cream-style cottage cheese1 15-ounce carton ricotta cheese2 teaspoons dried Italian seasoning, crushed2 cups sliced fresh mushrooms1 cup chopped onion4 cloves garlic, minced2 tablespoons olive oil or cooking oil2 tablespoons all-purpose flour1/2 to 1 teaspoon black pepper1-1/4 cups milk1 10-ounce package frozen chopped spinach, thawed and thoroughly drained1 10-ounce package frozen chopped broccoli, thawed and thoroughly drained1 cup shredded carrot3/4 cup shredded Parmesan cheese (3 ounces)1 8-ounce package package shredded mozzarella cheese (2 cups) Directions... Cook lasagna noodles according to package directions. Drain; set aside. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese. To assemble, in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole, layer one-third of the noodles, folding or cutting to fit as necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 12 servings. NO-BOIL LASAGNA Substitute 6 ounces no-boil lasagna noodles (12) for the lasagna noodles. Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as above. TO MAKE-AHEAD After assembling, cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting. Nutrition FactsCalories 322, Total Fat 15 g, Saturated Fat 8 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 78 mg, Sodium 388 mg, Carbohydrate 25 g, Total Sugar 4 g, Fiber 3 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 24%, Calcium 37%, Iron 10%. Exchanges: Vegetable 2, Starch 1, Medium-Fat Meat 2, Fat 1.Percent Daily Values are based on a 2,000 calorie diet
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