Author |
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Serate
Member
08-21-2001
| Tuesday, March 23, 2010 - 9:25 am
Before I got married, I did like Costa did. Cook up stuff on the weekends and freeze in 1 or 2 serving portions. Sometimes I still freeze leftovers. Makes it nice a week or two down the line I don't know what to have and look in the freezer and find something already made. Ah, bacon is so much easier and tastier in the New Wave Oven. So easy to clean. Uses less energy. If bacon was the only thing I made in it, it still would have been worth the $ we spent on it for the taste of the bacon, the ease of clean up, and the low energy it uses.
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Colordeagua
Member
10-25-2003
| Tuesday, March 23, 2010 - 9:38 am
Serate, tell more about the NuWave Oven. I've never heard of it. Just looked at site. TV product? Sometime TV products are good. I have a couple that are /are almost TV products that I love. So what about the NuWave? I am into anything that makes cooking quicker, easier, less clean-up.
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Serate
Member
08-21-2001
| Tuesday, March 23, 2010 - 10:01 am
Color, I for one think it's awesome. Hubby wanted to get me one for Christmas but I resisted. [Something about the fact I had gotten a HE washer and dryer, new side by side fridge, new bedroom furniture, and new house that we moved into in October. He said well that's not a gift, but well I'm kinda practical.] His secretary swore by it. She had had it for over a year. Finally let him talk me into it and I love it! Bacon is just to die for! No you can't cook a whole pound at once, but I don't feel the need to cook tons of bacon so I only have the clean up once in a while. Bacon is about the messiest I have made in there. The liner pan and the rack is so easy to clean tho. The plastic dome can be a little awkward to clean, but it doesn't need to be cleaned every time you use it, only if it gets splattered on. Steak is awesome made in it. And you can make it straight from the freezer. Actually it's better if it is cooked from frozen state. You can cook a whole turkey or chicken from frozen, tho I'm not sure I could w/o being able to wash it first. And the cooking time is alot less than cooking one in a regular oven. I did get a fresh chicken at Value Market last week, washed it, dried it, seasoned it and put in the the freezer. Going to make that for supper sometime soon. With the racks, you can make whole meals in it. Tho my hubby's not a vegetable person so I haven't done many yet. If you are a frozen pizza eater, it doesn't cooke it much quicker, but you are not having to turn the regular oven on. And it makes it sooo much better. Cheese is ooey and gooey. When I want to make brown and serve rolls [when my brother was here] it was so nice to just pop them on the rack, hit 6 minutes and start. No hot kitchen, no preheating, no waiting. Frozen biscuits are good on it. When I make biscuits from scratch, it's good to warm them up on. [Haven't tried making them on there yet, but it can be done.] Leftovers are awesome. Esp leftover french fries. Makes them crispy and tastes like you just took them out of the oven. [Uh, even from scratch I bake not fry them.] I've made homemade cheese rolls in them. Just rolled some dough into a oval and rolled it around a stick of string cheese. Cooked for 3 minutes on each side and the bread was tender, and the cheese ooey gooey. I've roasted potatoes potatoes in it. Cut them into wedges, spray with nonstick cooking spray or drizzle with olive oil, season. can't remember how long those take but wasn't lon and yummy. I've made fish for hubby in it [I don't do seafood or fish]. Fresh, and the frozen battered fillets. Both he said were the best he ever had. Porkchops are awesome - esp from frozen. I bought a big family size pkg, seasoned them, put them in to pkgs of 2, froze them. then just pull them out, pop them on the rack, and turn them on. Moist and juicy. I could go on and on. It's easy, not hard to use, easy to clean up, and saves energy. I think I read it uses the same electricity as a microwave oven.
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Serate
Member
08-21-2001
| Tuesday, March 23, 2010 - 10:05 am
OK so that was looooooong. No I'm not getting paid to advertise the NuWave oven. Also, yes it's a TV item, but you can find it in stores. We got it for an awesome price. [On sale, then hubby got a $30% scratch ticket which took another nice chunk off the price. I think we got it for just under $95 which was cheaper than the regular model as it wasn't on sale.] The more expensive model is worth it as you get the extender ring and the pizza kit. I use the pizza liner, and the pizza flipper for more than just pizza's.
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Colordeagua
Member
10-25-2003
| Tuesday, March 23, 2010 - 12:48 pm
Thanks, Serate. I am going to check further into it -- think seriously about it. I have a Sunbeam Rocket Grill and a Presto Pizzazz Pizza Oven. Both are (maybe?) TV products. I love them both. There's only me here. I use my stove top and ovens below it very very little.
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Twinkie
Member
09-24-2002
| Wednesday, March 24, 2010 - 8:18 pm
I'm looking for some ideas. What's your favorite way to serve Brie?
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Roxip
Member
01-29-2004
| Thursday, March 25, 2010 - 6:45 am
Yummy...love Brie...anyway it ends up in my mouth is good for me. But I prefer it with some really crispy crackers served with apples.
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Mameblanche
Member
08-24-2002
| Thursday, March 25, 2010 - 7:26 am
Roxip I love Brie (and Camembert) too! I melt them in the microwave for a few seconds til it gets a bit runny, then I take at least a couple of healthy dollops of raspberry jam on edge of the same plate, and surround them with fancy crackers on a larger plate underneath it. Uber-yummy! Great for serving guests as an appetizer, or snacking solo while watching my favourite shows.
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Texannie
Member
07-16-2001
| Thursday, March 25, 2010 - 8:42 am
I like to make individual brie en croute. I take a crescent roll slather some raspberry or apricot jelly on it, and then put a small cube of brie on. roll it up and bake.
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Twinkie
Member
09-24-2002
| Thursday, March 25, 2010 - 2:53 pm
Annie, I was thinking about baking it inside crescent roll dough but I don't like raspberries. I had thought about something kind of exotic like fig preserves. Or maybe just the brie inside and serve with sides of fresh fruit and olives. See? I'm having a hard time deciding. LOL Oh, and if I do serve it with crackers it will be the buttery garlic flavor Club Crackers.
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Serate
Member
08-21-2001
| Thursday, March 25, 2010 - 3:48 pm
Twinkie I've never had brie, but I like the idea about the brie inside, then a couple of side choices. That way to each her own! Color I'm not sure what the rocket grill is or does, so I'm not sure if it does some of the stuff the Nu Wave Oven does. The oven does take a bit of counter space, but to me it's worth it. I don't even bother putting in a cupboard of the pantry because I use it too often.
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Texannie
Member
07-16-2001
| Thursday, March 25, 2010 - 5:05 pm
i did mean crescent roll dough, like pillsbury. open the container and separate the triangles and then make as i described. apricot jam is good with brie.
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Twinkie
Member
09-24-2002
| Thursday, March 25, 2010 - 5:49 pm
I figured that's what you meant, Annie. Serate, you have got to try some brie. It is delicious!
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Costacat
Member
07-15-2000
| Friday, March 26, 2010 - 6:53 am
I don't like crescent roll dough, so I use puff pastry instead when making brie en croute. Just has a better texture and flavor to me. (Then again I really don't like any of the Pillsbury crack 'n bake rolls.) Any jam works really well. In January I went to a party where I made the brie using my spiced cranberry sauce and people SCARFED IT UP! I made two minis, each one was about a 4" wheel, so it worked out well for an appetizer. If you do the brie en croute, be sure to brush egg wash on the top so it makes a lovely shiny golden finish. Another favorite of mine is a panini made with brie, sliced pear, and arugula. But really, brie by itself, room temp on a lovely slice of baguette? Delish all alone!
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Twinkie
Member
09-24-2002
| Friday, March 26, 2010 - 8:04 am
That's very true, Costa. Thanks. 
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Escapee
Member
06-15-2004
| Friday, March 26, 2010 - 8:39 am
I love garlic & brie. I'll bet my cranberry citrus marmalade would be really good on it.
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Costacat
Member
07-15-2000
| Friday, March 26, 2010 - 8:47 am
I'll bet your cranberry citrus marmalade would be good on anything. Just like my spiced cranberry relish is (who says cranberry sauce has to be boring? ).
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Escapee
Member
06-15-2004
| Friday, March 26, 2010 - 8:50 am
I am going to make some more this year and send you some.
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Texannie
Member
07-16-2001
| Friday, March 26, 2010 - 9:05 am
the phyllo mini cups are fun to use with brie. just drop a cube in the cup and top with jam and put in the oven for 5-10 minutes.
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Costacat
Member
07-15-2000
| Friday, March 26, 2010 - 12:21 pm
I'll send you mine if you send me yours! 
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Twinkie
Member
09-24-2002
| Friday, March 26, 2010 - 5:41 pm
Thanks for all the ideas, guys! Much appreciated!
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Costacat
Member
07-15-2000
| Friday, March 26, 2010 - 6:09 pm
Twinkie, if you stick to just brie on a plate, add some fruit (including dried fruits like figs and fresh fruits like grapes), marcona almonds, and lovely little crackers or baguettes. It can make a lovely display if you're doing an appetizer. If you decide to go with the baked brie, pretty much any kind of jam will work. You could also bake the brie wrapped in foil and then drizzle with honey and nuts when it comes out of the oven.
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Rslover
Member
11-19-2002
| Friday, March 26, 2010 - 6:58 pm
Mango chutney with the baked brie is delicious.
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Costacat
Member
07-15-2000
| Saturday, March 27, 2010 - 9:49 am
I went to the icon Grill in Seattle last week, and bought their cookbook. They had a recipe in the book for walnut coated fried brie. Basically, cut a wedge of brie, roll in flour, shake of excess, roll in egg wash, then roll in chopped walnuts. Fry for some period of time (till walnuts are golden I guess), and serve with chutney.
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Dipo
Member
04-23-2002
| Sunday, April 11, 2010 - 4:02 pm
QUESTION: I am making chicken soup,from scratch, and my broth really seems bland. I cooked the chicken with onions, garlic, celery, carrots, pepper, garlic powder, some poulty seasoning, a little salt and some garlic pepper. What else can I do to get the broth to have some flavor? I am letting the chicken cool before I go to the next step, adding some veggies and pasta and eating it for dinner. Thanks.
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