your best cooked cabbage recipe
bragu_DSM 5
3 years ago
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Your best Zucchinni recipe
Comments (9)Since it is that time of year when the Zucs are getting BIG, here is one where bigger is better. This will feed the whole family. (I like left overs, too) Zuchinni Lasagna One large Zucchini, peeled and sliced in long, thin slices. Throw away the seeds and the center pulp. Boil until soft. Brown two pounds of turkey hamburger, or beef if you prefer, add seasoning to taste. Mix three cups ricotta, 1 cup parmesan, 1 cup cottage cheeses and two eggs. One pound grated mozzarella cheese (I like cheese). 1 quart of spaghetti sauce. Two bell peppers, one onion, and three medium tomatoes sliced thin Spread one cup spaghetti sauce on the bottom of a large baking pan, layer zucchini, hamburger, cheese mix, mozzarella cheese and remaining spaghetti sauce. Top off with fresh vegetables and mozzarella cheese. Bake at 400 for thirty minutes. Serves twelve (or six very hungry men.) Now, I am going to try the other two recipes. Thank you mla2ofus and jeanne...See MoreCook's Country Corned Beef & Cabbage
Comments (17)DC, I do something similar with our corned beef. My husband is on a salt-restricted diet, but he & I dearly love corned beef. So when it's on sale for St. Patrick's Day, I get a hunk and soak it for two days, changing the water at least 2 times a day. Then I cook it in fresh water in my slow cooker. Once the water comes to a simmer/boil in the slow cooker, I change the water again. I know I'm losing flavor, but these are necessary steps for his health's sake. Yet in spite of all that water, the corned beef tastes pretty good -- much milder than regular but tasty nonetheless. So we can enjoy a corned beef & cabbage dinner and corned beef sandwiches for lunch the next day. And no swollen, painful feet or congested lungs from over indulging....See MoreHelp! Cooks Illustrated Best Light Recipe?
Comments (2)I have the book...but I found the recipe online...saves my poor typing! I compared the recipes and found just one difference, in the amount of EVO called for. FRENCH POTATO SALAD From: America's Test Kitchen Live! by Cook's Illustrated If fresh chervil isn't available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of minced tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallot and herbs. Serves 4 to 6 Ingredients  2 pounds (about 6 medium or 18 small) red potatoes, scrubbed and cut into 1/4-inch-thick slices  2 tablespoons salt  1 medium garlic clove, peeled and threaded on a skewer  1 1/2 tablespoons champagne vinegar or white wine vinegar  2 teaspoons Dijon mustard  1/4 cup olive oil (2 Tablespoons called for in "The Best Light Recipe Cookbook")  1/2 teaspoon ground black pepper  1 small shallot, minced (about 2 tablespoons)  1 tablespoon minced fresh chervil leaves  1 tablespoon minced fresh parsley leaves  1 tablespoon minced fresh chives  1 teaspoon minced fresh tarragon leaves Directions 1. Place the potatoes, 6 cups cold water, and the salt in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium. Lower the skewered garlic into the simmering water and blanch, about 45 seconds. Immediately run the garlic under cold tap water to stop the cooking process; remove the garlic from the skewer and set aside. Simmer the potatoes, uncovered, until tender but still firm (a thin-bladed paring knife can be slipped into and out of the center of a potato slice with no resistance), about 5 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Arrange the hot potatoes close together in a single layer on a rimmed baking sheet. 2. Press the garlic through a garlic press or mince by hand. Whisk the garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper together in a small bowl until combined. Drizzle the dressing evenly over the warm potato slices; let stand 10 minutes. 3. Meanwhile, toss the shallot and herbs gently together in a small bowl. Transfer the potatoes to a large serving bowl. Add the shallot-herb mixture and mix lightly with a rubber spatula to combine. Serve immediately. Variations FRENCH POTATO SALAD WITH ARUGULA, ROQUEFORT, AND WALNUTS Follow the recipe for French Potato Salad, omitting the herbs and tossing the dressed potatoes with 1/2 cup walnuts, toasted and chopped coarse, 4 ounces Roquefort cheese, crumbled, and 1 small bunch arugula, washed, dried, stemmed, and torn into bite-sized pieces (about 3 cups), along with the minced shallot in step 3. Nancy...See MoreYour 'best of' Thansgiving recipes
Comments (14)LOL Jeri - I think you are right! At least that is what *I* would do with it *hic* LOLOLOL! Here is one of my "must haves".... Alexa ******************************************************** New England Biscuits with Cranberries and Rosemary 2 cups flour 2 ½ teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 5 tablespoons cold unsalted butter, cut into small pieces ½ cup dried cranberries 2 tablespoons minced fresh rosemary, finely chopped 1 cup buttermilk 1 egg, lightly beaten Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper. In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and process until the mixture resembles coarse cornmeal. Place the mixture in a large bowl. Stir in the cranberries, rosemary and buttermilk. Mix well. The dough will be sticky. Transfer to a floured work surface. Dust your hands with flour and knead the dough 10 times or until smooth. Pat into a round about ½ inch thick. Using a 2-inch round biscuit cutter or drinking glass, cut out biscuits and place on the prepared pan. Gather the scraps and repeat until all the dough is used. Brush the biscuit tops with the beaten egg. Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool slightly....See Moresleevendog (5a NY 6aNYC NL CA)
3 years agolast modified: 3 years agoHU-753479426
3 years agobeesneeds
3 years agobragu_DSM 5
3 years agolaceyvail 6A, WV
3 years agol pinkmountain
3 years agomoosemac
3 years agoannie1992
3 years agoHU-753479426
3 years agolast modified: 3 years agol pinkmountain
3 years ago
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