Cooking forum???
olychick
3 years ago
Featured Answer
Sort by:Oldest
Comments (47)
olychick
3 years agoRelated Discussions
Other cooking forums?
Comments (13)Nancy, I too am retired and alone. I quickly found that pre-made, commercial food was high in salt and expensive for what I got. I am a good cook if I put my mind - and energy - into it, so I started making regular meals and freezing at least one extra meal from what I had made. Soups and stews are especially useful, which I usually freeze in wide-mouth, quart canning jars that can be popped in the microwave to at least defrost.... and even heat up. When I make a cake I try to freeze part of it for future reference. Cutting things into portion size and separating a little bit before freezing helps remove only one piece for a snack or dessert. Also, the butchers at my local market and Whole Foods all know me as the woman who buys 1 small piece of meat and will sometimes tease me by showing me something itty-biity. And, I'm always ready to go out to eat if someone suggests it, and, I always bring home a 'doggy-bag' that goes straight into the garage freezer as I pass-by on my way in the house. Those always come in handy when I'm not into cooking. As to recipes to share with you: I think anything you want specifically you'll need to ask for... as suggested by others....See MoreXpost (Cooking Forum) Rack of Lamb
Comments (5)I've done it before a few different ways. I went looking for you and found a good video of a recipe by Martha Stewart, you can find it easily with a search. It's the classic approach. Besides the obvious first step of browning the meat, it's then painted (when cooled somewhat) with Dijon mustard and then coated with seasoned breadcrumbs. The seasoning is basic but includes garlic (of course). Then back into the oven to finish, but I think her time is a bit long for medium rare. Use your instant read thermometer and start checking it maybe 10 minutes before the expected end so as to not run over. The preparation she explains is easy and not too time consuming. The end result will be dramatic and delicious. Enjoy it. mushcreek, I'd be curious to hear why you're going the sous vide approach. It's easy enough to cook meat to the right degree of doneness (or non-doneness) in an oven. Are you worried about over-cooking it? I'd think raising the internal temperature via sous vide and then searing it afterwards risks doing that too. I guess in the end, whichever process one gets comfortable with and can use to the desired outcome is what matters but I'd be worried about not rendering off enough fat AND not overcooking it doing it your way, unless you're using a broiler. Still not clear why....See MoreWhere is the Cooking forum?
Comments (6)I know this is an old post ...but I can't find the Cooking forum either. It's not on the list. If i type Cooking into the search box the results say nothing found....See MoreCooking forum best of the best recipes
Comments (72)Walnut Creek, here it is. The notes are Sharon's and I haven't tried it with tuna, although she said that was an acceptable substitution. SALMON QUICHE WITH WALNUT CRUMB CRUST posted by SharonCb Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. Annie...See Moreolychick
3 years agoolychick
3 years agoolychick
3 years agoolychick
3 years agolast modified: 3 years agoolychick
3 years agoolychick
3 years agoolychick
3 years agoolychick
3 years agoolychick
3 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
3 years agolast modified: 3 years agoolychick thanked dcarch7 d c f l a s h 7 @ y a h o o . c o mRichard (Vero Beach, Florida)
3 years agolast modified: 3 years agoolychick thanked Richard (Vero Beach, Florida)olychick
3 years agoolychick
3 years agoplllog
3 years agocarolb_w_fl_coastal_9b
3 years agoJasdip
3 years ago
Related Stories
MOST POPULAR6 Kitchen Flooring Materials to Boost Your Cooking Comfort
Give your joints a break while you're standing at the stove, with these resilient and beautiful materials for kitchen floors
Full StoryOUTDOOR KITCHENSYour Guide to Grills and More for Great Outdoor Cooking
Learn the pros and cons of gas versus charcoal grills, and about neat add-ons that let you do more
Full StoryKITCHEN DESIGNKitchen of the Week: Function and Flow Come First
A designer helps a passionate cook and her family plan out every detail for cooking, storage and gathering
Full StoryDECORATING GUIDESHow to Love Your Kitchen More, Right Now
Make small changes to increase the joy in your kitchen while you cook and bake, without shelling out lots of dough
Full StoryHOME TECH3 Kitchen Contraptions You Won’t Believe
Pizza hot from the printer, anyone? These cooking gadgets harness imagination and high tech — and have price tags to match
Full StoryCOMMUNITYCommunity Spirit: The Neighbors Who Became Family
A collective-living project in Sweden offers the privacy of a home and the benefits of family life, including home-cooked dinners
Full StoryOUTBUILDINGSBirdie's Nest: Storybook Style Makes for a Marvelous Playhouse
Enter an adorable mini home with just enough room for tea parties, play cooking and snuggly story times
Full StoryKITCHEN DESIGNPro Chefs Dish on Kitchens: Paul Kahan Shows His Urban Sanctuary
Peek inside Kahan's newly redone home kitchen and learn what he considers most important for a cooking space
Full StoryKITCHEN DESIGNHow to Care for Your Countertops
Holiday cooking: Follow these 10 tips to keep your kitchen counters clean and looking their best
Full Story
Sherry8aNorthAL