Cooking In General

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Also kuemp did you try drying it for at least a few hours, I do that with mine and have little problems and also follow BTA's advice.

 

Thinking back, there was some air in the pocket. This is what the cookbooks don't tell you.

 

Iku-Tursos Lemony chicken (for two people):

chicken, sliced
leek, sliced/ onions
carrots, sliced
red pepper, sliced
yellow pepper
garlic
chili
2 lemons
2 oranges
corn flour
soy sauce/salt

Extract the juices from the lemons & oranges (should give about a pint of juice). Fry the chicken. Fry the vegetables, but don't overdo them. Put the meat &the veggies in a pot. Add the corn flour into the juice and stir. Add the mixture into the pot. Heat it up. And that should be all...If the sauce is too thick or too sour, add some water.

Use the garlic & chili according to your own taste. Same for the soy sauce.

Eat it with rice, noodles, pasta, quinoa or what ever you have.

 

From the world famous I Ain't Got No Money cookbook:

slice a bun in half or use bread
spread spaghetti sauce on bun/bread
top with cheese of your choice
cook at 350* for 5-7 minutes or til cheese is bubbly

 

Iku-Turso, I got to try that one. Sounds delish

Incidentally, does anyone know what the hell are you supposed to do with asparagus? I bought a bunch at the store bcause it looked fgood but then ealized I have no idea how to cook it..

 

MMMm there are lots of things you can do with asparagus. Just steamed with a little salt and pepper is good but if you want to get fancy make a nice cream soup with some exotic cheese.

 

yeah but, um, how ate you supposed to prepare them? Just dump them in a pot? Peel them? Wash them? *has no idea*

 

Chop them taking off about 1-2" steam/boil for 3-4 minutes serve with melted butter and lemon juice and black pepper

 

Rinse them well.

Snap off the bottoms - just bend and let them break where they will. If you have thick ones and don't want to lose so much, use a vegetable peeler to take off the outer, woody parts of the end.

Steaming or boiling is the simplest way to cook asparagus. Just don't overdo it - make sure they're still bright green and a little crisp when you take 'em out of the pot.

Try roasting them - toss with a little olive oil, salt, and pepper, spread in a pan in a single layer, and rast at 400 F for about 8-10 minutes. Again, don't overdo it.

 

O.K. I spent the day making fresh ricotta cheese with a gallon of whole milk. Now I need some ideas for what to use it with. My preference is savory but sweet ideas are welcome too.

 

Mix it with spinach, black pepper and basil then stuff pasta. Cheesecakes are good either sweet or savoury. If you mix it with some peccorino and parnesan it will make superb cheese sauces and souffles.

 

I discovered that mixing it with pesto makes it taste wonderful. Add that to lasagna and it is brilliant. Even the little tyke was impressed.

 

Well, I just made my first attempt at Passover baking, a flourless chocolate-hazelnut gateau. I'll let y'all know how it is after dinner on Thursday.

 

So, I have a huge chunk of lamb that I intend to roast pretty soon (asw in, when it finishes thawing) Any suggestions as to how?

 

With lots of rosemary sprigs stuck into it, and drizzled with olive oil.

 

Incidentally, my sister just bought mne a rosemary plant. Can we say great timing?

thanks, HB.

 

The cake was yummy and nicely textured. A winner!

 

Why don't you post the recipe Rally?

 

the sheep is in the oven now, drizzled with olive oil and with sprigs of rosemary, a sprinkle of salt, black pepper, lemon pepper, thyme and majooram.

Cant wait to see how it works out....

 

You forgot the garlic!!!