Easter Eggs

another adventure item is noodle bake, really cool if we have a couple of
different noodles in frig, same concept,
everything that needs long cooking like that onion that needs using, into a
sautee pan diced,
-noodles in baking dish. mixe vegetables that have been diced, layer onto
noodles, then diced meat, cheese here if you want, and sauce, of choice or
left over gravy, bake until heated through, Lee
"sf" wrote in message
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thickens just as good for thickness, texture is silkier, and smoother,
flavors blend better also.

I am sure i got the idea from him, he is one hundred percent right.

It is very expensive, and you can make your own easily enough, in my mini
blender i do a quarter cup at a time, never more than 1/3 because of its
size, if you had a bigger more powerful machine i am sure you could do more,
and i have done white and brown for different applications. The white is
great for bisques,sp, potato soup and similar where color matters, the brown
is extra good in any sauce/gravy where meat is present, nuttier flavor and
DH says the color is richer/fuller, not noticiabley different to someone who
isn't looking...

I really can't say enough about using it.

Lee
"sf" wrote in message
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On Apr 28, 6:02?am, "Storrmmee" wrote:


The word "garbage" is used figuratively here. I call a pizza with too
many ingredients a "garbage pizza", and a bagel with everything
(onion, garlic, onion, poppy seed, salt, etc.) a "garbage bagel".

And then there's the ever-popular "garbage-can punch", even
if it's made in some other vessel.

Cindy Hamilton
 
i knew that is what she meant, i was laughing and saying that it in fact
does deal with garbage out of frig, sorry it wasn't clearer, Lee
"Cindy Hamilton" wrote in message
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On Apr 28, 6:02 am, "Storrmmee" wrote:


The word "garbage" is used figuratively here. I call a pizza with too
many ingredients a "garbage pizza", and a bagel with everything
(onion, garlic, onion, poppy seed, salt, etc.) a "garbage bagel".

And then there's the ever-popular "garbage-can punch", even
if it's made in some other vessel.

Cindy Hamilton
 
On Thu, 28 Apr 2011 05:06:32 -0500, "Storrmmee"
wrote:


That sounds better than soup. ;)

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Thu, 28 Apr 2011 17:07:58 +0100, Janet wrote:

I don't know. Maybe it's because "everybody does it" so it's not a
sign of distinction.


--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Thu, 28 Apr 2011 05:12:42 -0500, "Storrmmee"
wrote:


Thanks, Lee. I'll try it when I get home.

--------------------------


--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Thu, 28 Apr 2011 09:25:17 -0500, "Storrmmee"
wrote:


I knew you understood, Lee. You defined her reasoning perfectly.
What's unusual, IMO, isn't just that she knew how to cook but that she
actually cleaned out her refrigerator every so often as a student.
How many do you hear about who do *that*? She was a regular Suzy
Homemaker.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
i didn't get the homemaking gene... but i kept the frig clean because i was
always looking in there to see if some food suddenly appeared i hadn't seen
before, lol, poor is a student's lot... but then most keep it empty except
for beer and pizza, Lee
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>"Landon" wrote in message
On Tue, 26 Apr 2011 13:02:29 -0500, "Storrmmee"
wrote:


Sure! There are a couple things you have to remember when using the
rotisserie.

Never use it under cabinets. LOTS of heat rises from it and could
cause a fire.

Make sure you tie any parts of items cooked in it so that they will
not flap around while cooking. The legs and wings of birds...etc.

When cooking burgers or steaks, try to position them so that they are
presented to the heating element equally. If you try to cook a large,
tray filling steak, you'll have the outer edges cooked much more than
the center part of the steak.

Halfway through cooking, its good to rearrange the veggies from inside
to outside of the tray. That way they all get done the same and the
appearance is the same.

Check the drip tray during cooking. Very fatty birds will sometimes
fill it so full that it can overflow. It's also very hard to remove if
it's too full. Better to dump it halfway through cooking. It only
takes a minute.

Don't touch the outside of this thing while cooking in it. Its HOT.
 
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