| Author |
Message |
Mameblanche
Member
08-24-2002
| Friday, February 15, 2013 - 9:36 am 
Thx Kona, u da bomb! :-)
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Yesitsme
Member
08-24-2004
| Friday, February 15, 2013 - 5:37 pm
I learn so much from you guys!
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Dipo
Member
04-23-2002
| Wednesday, March 13, 2013 - 2:47 pm
Q: When a recipe says to cook 3/4 pound of penne pasta, does that mean 3/4 dry or 3/4 after cooked? Thanks!
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Teachmichigan
Member
07-22-2001
| Wednesday, March 13, 2013 - 7:29 pm
3/4 dry (that's about an average size box of pasta)
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Dipo
Member
04-23-2002
| Friday, March 15, 2013 - 4:01 pm
Thanks Teach!!
Next Q: I have a recipe that makes 10 dozen cookies, can I just cut all the ingredients in half to make less? Thanks.
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Tntitanfan
Member
08-03-2001
| Saturday, March 16, 2013 - 7:54 am
Should work fine. If an odd number of eggs in the 10 dozen recipe (like five,) divide the number in half (2 and 1/2) and round up to the next whole number.
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Dipo
Member
04-23-2002
| Saturday, March 16, 2013 - 12:48 pm
Thank you, I don't mind 5 dozen, but ten seems a lot for one person, LOL.
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Teachmichigan
Member
07-22-2001
| Saturday, March 16, 2013 - 2:54 pm
Cookies usually freeze well.  (As a matter of fact, I like my chocolate chip cookies more when they're frozen!)
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Dipo
Member
04-23-2002
| Sunday, March 17, 2013 - 3:44 pm
LOL, the recipe was pretty easy to half and the dough is currently chilling.
I am planning to freeze most of them, then give a bunch to my sister next time she is over and take a bunch to my former workplace the next time I go there.
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Karuuna
Board Administrator
08-30-2000
| Thursday, March 28, 2013 - 3:02 pm
I need help. My friends are having a "pasta potluck" for Easter.
What can this cooking-challenged person make that would be easy and tasty? Any ideas?
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Landileigh
Member
07-28-2002
| Thursday, March 28, 2013 - 3:46 pm
shrimp scampi pasta. if that sounds like a good idea, i'll send you the recipe (i'd have to write it up). It uses fettucine, butter, minced garlic (i buy it in a jar), frozen shrimp
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Karuuna
Board Administrator
08-30-2000
| Thursday, March 28, 2013 - 3:59 pm
It sounds very good. If it's something you can make ahead and then reheat if necessary on site, it would be perfect. Thanks!
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Tntitanfan
Member
08-03-2001
| Friday, March 29, 2013 - 2:12 am
Be careful re-heating shrimp - they can get tough very easily if they are over-cooked. Anything with shrimp sounds yummy to me though -
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Texannie
Member
07-15-2001
| Friday, March 29, 2013 - 6:32 am
how about this cold pasta salad? it would travel well and be ok at room temp.
chop your favorite veggies...squash, carrots, brocolli, zuchini, mushrooms, asparagus, cauliflower...
dice roma or halve grape tomatoes to equal about a 1/3 of the total mix of veggies
put into a large ziplock bag
add in one box of cooked bow tie pasta (i like the Barille brand)
add in wishbone italian dressing enough to coat well.
add pepper, basil and garlic to taste
let marinate overnight or longer.
when ready to serve just putting it in a bowl and toss.
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Gumby
Member
08-14-2004
| Friday, March 29, 2013 - 9:22 am
Kar, over in the This is Good and Easy thread Huk had posted about lasagna cupcakes. They look really good. They might be good for Easter.
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Karuuna
Board Administrator
08-30-2000
| Friday, March 29, 2013 - 9:30 am
Thank you all for your suggestions! Still trying to choose!
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Dipo
Member
04-23-2002
| Sunday, April 28, 2013 - 10:27 am
Is Savoy cabbage the same as normal cabbage? TIA
|
Teachmichigan
Member
07-22-2001
| Sunday, April 28, 2013 - 1:25 pm
No. It's more "crinkly" and less crisp. It's milder and sweeter than "normal" cabbage. It looks like this:
It's very good raw and in salads!
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Dipo
Member
04-23-2002
| Sunday, April 28, 2013 - 2:23 pm
Thanks, it was in a recipe and I have some regular cabbage in the fridge so thought I better ask. Hmmm, I don't think I have ever seen it at the store, but then again I haven't really looked.
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Dipo
Member
04-23-2002
| Monday, April 29, 2013 - 5:34 pm
So I was going to make some asparagus soup, did I see a recipe in here somewhere? I don't have any cream but I have milk and I have sour cream is there a way to them instead of cream?
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Gumby
Member
08-14-2004
| Monday, April 29, 2013 - 5:52 pm
Dipo there is a great substitute for heavy cream:
3/4 cup milk
1/3 cup butter
Preparation:
1. Melt the butter.
2. Pour it into the milk, and stir.
3. Use in place of one cup of heavy cream.
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Dipo
Member
04-23-2002
| Monday, April 29, 2013 - 6:08 pm
excellent, thank you, I had no idea! I should have tried google, LOL.
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Teachmichigan
Member
07-22-2001
| Monday, April 29, 2013 - 6:50 pm
I posted my recipe a while back:
2-3 leeks, cleaned and chopper
1 1/2 lb. asparagus, scrubbed and chopped
Saute in 1 TB butter and 1 TB olive oil
After leeks have softened, add 2-3 yukon gold potatoes. Stir & cook 5 minutes or so.
Add 1 quart vegetable or chicken stock & salt/pepper to taste. I also add in 1 TB basil or oregano.
Boil until potatoes are softened. Blend with an immersion blender or blender.
At this point it can be frozen.
OR - add 1 C heavy cream, 1/2 C buttermilk or Greek yogurt, 1 tsp lemon juice and 1-2 tsp white pepper. (I play with the amounts of cream/milk/yogurt, etc.)
Heat and serve.
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Dipo
Member
04-23-2002
| Monday, April 29, 2013 - 7:09 pm
thank you so much, I knew I had seen it here but I couldn't find it, LOL. I will copy it to a word doc right now!
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Teachmichigan
Member
07-22-2001
| Tuesday, April 30, 2013 - 7:24 pm
Glad to help. I combined one from Alton Brown and one from Emeril, so it's probably floating around the Internet if you ever need it again.
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