“4 large cooked artichoke bottoms, diced” — and these would be from…?
petalique
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Can food processors really dice veggies?
Comments (23)You know, I spent a lot of money on a Cuisinart food processor- its an 11 cup, so decent capacity. I'm a bachelor, so when I cook, I make REALLY BIG batches, and it entails A LOT of veg prep. I typically make 10-11 quart batches of soup, chili, etc. At first, I was severely disappointed with the peppers/onion chopping. I mistakenly used the S- blade for things I shouldn't. Somebody on this site said that "it takes practice". So true. I am now chopping with my food processor with decent results; I would dare say almost presentable where it matters. I basically use the disc (round) slicing blade (not the shredding blade), and I sort of crowd the small round feed tube on top of the lid to keep the vegetables together and unable to move around. For example, I put half a small bell pepper cut into four pieces plus half of the top, pushed it down quickly, and got a nice chop. So, it's possible to cut down (haha) prep time with decent results. If it works, I am attaching a pic of a chop I just did. I am making chicken, peppers, onion, and black beans with cilantro lime rice (basically Chipotle at home). YUM! :) So yes, food processor is your friend. Happy cooking all!...See MoreWhat tips would you give a new cook?
Comments (46)Just because it says round steak doesn't mean you can throw it in the pan & brown nicely on both sides & eat!!!(My 1st company dinner) Lucky for me everything else was good!! Coffee in a recipe usually means brewed cold coffee, not the grounds!! Very crunchy tho! (I gave her some lessons after that) "dot with butter" means about 1/4 tsp dots around over filling of pie. "dash of salt" about spot on your hand size of a pea & not piled up. Often to just "cut" the powdered sugar taste in icings. When your recipes get old copy them so you can read them & cover with a plastic sleeve, then put it away when you are finished using it. Candy can't be thrown together like cookies or sweet breads. Candy can't be doubled if it is cooked kind. Just make another batch. Learn to make a cream sauce & gravy from someone who knows how!! And of course be sure you have all of the ingredients before you start. Neighbors may not appreciate you banging on the door every other day!! Oh, this is important. Waxpaper should not be used anywhere near a gas stove. I had finished frosting carrot cookies & took them to freezer when the fresh orange icing was set & I was tired so didn't think to pick up the sheet of waxpaper it was about 12 in. from burner. I went to make tea on gas stove, I just boil water & put tea bags in.Second the flame started the waxpaper literally walked to the flame & flames shot up into the vent. My 1st thought was I need to run water from sink but realized I had a whole pan of water for tea just dumped it over & it got it all. I have made cookies in same spot for 40 yrs & left wax paper there hundreds of times. I'll bet someone changed the formula, just like Pyrex has been changed & DD had a fairly new Anchor Hocking glass casserole break in her hands last year. Pyrex is very dangerous now & no recourse it it blows up & cuts you or blinds you. Chinese co. is not responsible. I had taken 9 old Pyrex pie & cake pans out of my oven last week when I got the email & heard how dangerous it now is. The old stuff is Ok!I think!! You might want to use stainless steel pans now. Safer! Google Pyrex- wow!...See MoreDid you forget how to cook? Or ... to cook?
Comments (44)ROTFL!!! Donka, all I can say is "Giddayup". I need to clean out the fridge, so I'm going to make soup base for the freezer with the turkey carcass, leeks, rutabega and carrots. I got some lasagna noodles, so I'm going to slice up some yellow squash that needs using, and the fennel bulbs I just got, and whatever peppers I have, and oven roast them, to layer with the ricotta. I have a little tzimmis left which I think I'll puree into the ricotta. I got some shallots, too. And I got some lamb shanks to braise with baby carrots and pearl onions and leftover sweetish red wine. And a chicken. It's a really big chicken. They tried to tell me it was a fryer, but it's 4.5 lbs.!! I think I'll roast it with the heels of my multigrain bread if it's not gone moldy, and an orange. I can try out the probe because I have no idea (other than the butcher's recommendation) how long to cook this big a not turkey. JRueter, I'm in Gelsonsland, so it has to be an amazing farmer's market to be really tempting. And yes, some of them are more about the social thing than cooking! The worst is being at a dinner party where the hosts are name dropping the truck farmers like they're best friends rather than customers. Needs, keep us posted!!! I'm keeping a good thought for Thursday!...See MoreCookalong - #24 Pasta
Comments (1)Posted by sally2 (My Page) on Thu, Apr 8, 10 at 9:44 I'm confused? I thought the pasta cookalong was next week, as the pasta party. I didn't do it this past weekend because I thought that's what we were doing. Well, that, and I've been very busy and was gone last weekend. So, the pasta party and pasta cookalong are/were two different things? Thats okay, as I could eat pasta every day...well, I could if I wanted to gain 300 pounds, lol. Bring on the cream cheese, because I'll buy it thinking I'll use it, then it will sit in the fridge for months before I toss it because it's old. It'll be good to get some recipes. Sally o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, Apr 8, 10 at 11:40 That settles it Sally, you're just going to have to make a dish this weekend that uses pasta AND cream cheese. Might I suggest noodle pudding, known as "kugel" around my house. I may have a recipe if you would like. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Apr 9, 10 at 9:31 That sounds like a great idea. You want to post it on the pasta party or cream cheese thread? Actually, I'm going out of town again this weekend, but I plan to take whatever I need with me to do the pasta party - I just won't be able to post about it till Monday night or Tuesday. Sally o Pesto Trappanese clip this post email this post what is this? see most clipped and recent clippings Posted by johnliu (My Page) on Fri, Apr 9, 10 at 11:02 Pesto Trappanese This is a dead-easy summer dish, as with many Italian recipes either find really good ingredients or don't make it. Ideal picnic food. Tomato â€" 2 cups, dice by hand, no need to peel or seed. Or, quarter a bunch of cherry tomatoes, which is labor-intensive but flavorful. Parmesan or Asagio or similar salty, hard cheese - 1/2 cup, grated. Chop coarsely by hand: Basil â€" 1-2 cup fresh leaves (or chiffonade which looks prettiest) Garlic â€" 2-3 cloves Almonds â€" ½ cup or more, toasted lightly Optional - a couple of shallots, a bit of fresh mint. Combine. Add to taste: Salt â€" Kosher ideally Pepper â€" fresh cracked Olive oil Lemon - squeeze juice Optional - a bit of red wine vinegar Serve on pasta, cooked in salted water, pasta should be cooled or chilled. I like spirals becuse they are cute and hold the pesto well. Do not use a food processor, the tomatoes tend to turn to juice, the rest becomes too fine, and when mixed up the whole thing looks disturbingly like stomach contents. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Fri, Apr 9, 10 at 14:20 This is absolutely the best tuna noodle casserole I have ever tasted. My husband couldn't stop eating it (little did he know he was eating artichoke hearts....) * Exported from MasterCook * Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. - - - - - - - - - - - - - - - - - - NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:18 I made Lpinkmountain's recipe (sorry, don't know your real name) for Spaghetti al Tonno / Pasta with Tuna Sauce. It was delicious and I used the anchovies, lemon zest, and olives. The instructions did not say when to add in the anchovies, so I added them in with the onion as I have seen done on the food network. My husband and I both went back for seconds. Thanks for sharing such a great, quick recipe! o RE: Cookalong #24 ----------PASTA Recipe!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:28 Here is a recipe my niece shared with me that is very delicious. Orecchiette with Spicy Sausage and Broccoli Rabe Courtesy of Giada Delurentis. Ingredients: 3TBOlive Oil 1 pkg spicy sausage casings removed 2 bunches Broccoli Rabe (I use one) 3-5 cloves garlic minced pinch of dried red pepper flakes (or more if you can take it) 1/4 cup Parmesan cheese grated 1/2 tea fresh ground black pepper Directions: Bring a large pot of salted water to a boil. Boil Broccoli Rabe for one minute. Strain broccoli rabe reserving all cooking liquid. Cook orecchiette in the same water as the broccoli rabe until al dente. Drain reserving one cup of cooking liquid. Meanwhile cook sausage in large skillet with oil breaking into pieces. Cook until brown and juices form. Add garlic and red pepper, saute until fragrant. Add broccoli rabe toss to coat . Add pasta and enough reserved cooking liquid to keep moisten. Stir Parmesan salt to taste and fresh ground pepper to taste into mixture. Enjoy o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 9, 10 at 22:37 That's right Mamalou, Joyce says to add the anchovies after sauteeing the onions until transluscent. Sorry I left them out! I tried to like anchovies but I just can't do it, lol! My name is Laurie but I like to go by my screen name or Lpink for short, just for privacy's sake. If it was just the regular members on here that knew my name I wouldn't mind, but with the Internet, anything can come up in a search anywhere. Glad you like the pasta. I've been wanting to make it for the longest time, but I also want to make Sharon's pasta with peas and bacon, and a recipe I have for spinach fettucinni. And I still have orzo minestrone to eat up, one week later. So much pasta, so little time . . . o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cookingrvc (My Page) on Fri, Apr 9, 10 at 23:22 Ok, had forgotten about this but I turns out that I was planning to make pasta tomorrow so I guess I'm in! I have some fresh portobello agnolotti which I plan to serve with a white truffle cream sauce (got the truffle cream, just need to make a sauce base) as a first course. Small serving - just enough. Second course will be a grilled flank steak with some sides - I'll see what looks good in the market. I like the boiled, smashed, then roasted red potatoes (Pioneer Women) that someone posted and might add a bit of onion. Sue o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sat, Apr 10, 10 at 10:41 Here's my contribution to the cookalong: Bowties with Sausage, Tomatoes, and Cream 2 tablespoons olive oil 1 pound sweet Italian sausage 1/2 teaspoon crushed red pepper 1/2 cup diced onion 3 cloves garlic, minced 1 28-ounce can Italian diced tomatoes 1-1/2 cups whipping cream 1/2 teaspoon salt 3/4 pound bowtie pasta 3 tablespoons fresh minced basil Parmesan cheese 1/4 cup chopped fresh parsley Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes. In a separate pot of boiling water cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4. Source: An Appetite for Art, copyright 2001 Lori o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 16:54 Thanks LPink! We enjoyed the leftovers today...they tasted even better than the first time!! Yum!...See Morepetalique
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