ISO: Motel cooking ideas!
donnar57
10 years ago
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arley_gw
10 years agograinlady_ks
10 years agoRelated Discussions
ISO an idea for using men's neckties in some way.
Comments (7)This Easter I found a site which use SILK ties to wrap un-cooked eggs, then I wrapped all in a piece of a sheet and used a twist tie to hold the ends.... and boiled the eggs in water with a little vinegar. when they were dried, I unwrapped and had the most beautiful colored Easter eggs. Must be silk though. Poly does not work. tie pieces can be used a few times. tomorrow, check out hgtv boards and click on holiday crafts. (the site is down today for maintenance)...See MoreISO Sauce ideas...
Comments (10)I was thinking a vodka sauce, too. Here is one you might like. Vodka Cream Pasta Rachel Ray 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream 1 tablespoon butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 can crushed tomatoes (32 ounces) Coarse salt and pepper 16 ounces pasta, such as penne rigate 1/2 cup heavy cream 20 leaves fresh basil, shredded or torn Crusty bread, for passing Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread. Or, for something a little different: Bow Tie Pasta with Roasted Red Pepper and Cream Sauce Source: Cooking Light May 2006 1 pound uncooked farfalle (bow tie pasta) 2 teaspoons extra virgin olive oil 1/2 cup finely chopped onion *1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped* 2 teaspoons balsamic vinegar 1 cup half-and-half 1 tablespoon tomato paste 1/8 teaspoon ground red pepper 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese, divided Thinly sliced fresh basil (optional) Cook the pasta according to package directions, omitting salt and fat. Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. Add bell peppers; cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper. Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls; top each with about 1 1/2 tablespoons cheese. Garnish with basil, if desired. Yield: 6 servings *My note: I roasted my own red peppers, used 3 of them in the recipe. Linda...See MoreCommitment Phobic Female ISO Advice...
Comments (34)Thanks -- I have never thought out or planned what went under a sink so much as in this remodel. Never had any choice other than making the best of what came with the house. It's easy to use and to keep when you plan a spot for what you need and have an extra couple of spots for overflow (that extra bottle of Dawn that seems will be there forever and some extra sponges under the disposal as well as some on the right). Having everything that needs to go into the cabinet and telling the plumber where he can put the pipes rather than letting them run all over the place makes a big difference. They'll eat up the whole thing if no one tells them otherwise because it's easier to work out front -- even with that rear drain. My sink drain is center rear. We found that nearly everything that large other than the Shaw's Original fireclay farmhouse sink had center or center rear drains. The side drains was one vote for the Shaw's, but we weren't convinced we wanted a farmhouse for the long haul. As it turned out, it works well, both in the sink and below. In the sink, I can put a half sheet pan laying flat front to back on either side and still have the center open for the drain. Having it to the rear does give me more height for cleaning supplies toward the front. My corner pantry didn't work in large part because of the shelving -- it wasn't right for the space or our needs. It wasted anything above 5 or 6 feet and we had 10 feet ceilings. The shelves were also on 2 sides only They were deep on one side, and that meant you had deep, dark corners that were near impossible to use, even with turntables, for half the space. The third wall was wasted (could have had shallow shelving -- great for cans -- if it had been better planned)and the fourth was the door and the depth of the narrower shelves. The only good thing was the spice rack DH built and installed on the back of that door, but I like my spice drawer better. I think that we could have possibly redone all the shelving and made the pantry work much better. We started toying with the notion of taking the pantry out altogether when I was questioning whether the ovens I wanted would fit in the cabinet we had right next to the pantry. Sliding the ovens over gave me a more workable space for baking, and creating a wall of tall storage evolved from that -- fridge is flanked by pantry rollouts and pantry tower as well as as 12" utility and 24" cabinets above all of that. My small appliances go in 13" deep cabinets on the back of the island and are very handy -- but I don't have any island seating. Either system can work, but you need to be able to make it work for all your needs. You should have some flexibility in your system too (I'd want adjustable shelving rather than fixed). I'd be careful about having deep shelves. What you have planned isn't wrong and many people would love to have something just like it. Mine didn't work -- in large part because the fixed shelves were thrown in (on 2 sides only) by the builder who didn't care how it functioned and so much was lost to deep corners. It was a big space so it should be good, right? Wrong. Plan it an make sure you get what you want and that anything you are uncertain about has flexibility so you have options. I do like having my corner more open and the space feeling larger. I also paid more for my cabinets to get it. Lots of things to think about....See MoreISO a recipe for bar cookies using chocolate chips or other ideas
Comments (26)Here's my go to when I need a treat and don't want to take the time to do much....fast easy and good. Cookies blond brownies 2 2/3 cups sifted flour 1 tsp salt 2 tsps BP Melt 2/3 cup butter, add 1 lb brown sugar and allow to cool Beat in 3 eggs Add one 7 oz pkg chocolate chips 1 tsp vanilla Spread in greased jelly roll pan And bake 350 for 20 to 25 minutes…..cool and cut into squares. Mix all in one pan….buy a 2 pound bag of brown sugar and eye-ball half of it. Melt butter in 2 qt sauce pan, add sugar, stir and allow to cool measure flour, add salt and Baking Powder and mix Beat the eggs ( with a spoon) into the sugar butter mix, add the flour…add the chocolate chips and nuts if desired….turnout into a jelly roll pan and bake….don’t over bake! Makes about 24 2 inch squares....See MoreUser
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