broccoli
- Thread starter chikis 28
- Start date
On Wed, 20 Apr 2011 23:42:48 +0000 (UTC), tert in seattle
wrote:
Koko just posted a hollandaise a few days ago the she made with her
immersion blender. I've made mayonnaise with the immersion blender
and it's dead easy, so the hollandaise should be easy as well.
or http://tinyurl.com/3nq4lq3
You *are* feeling lazy.
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
Koko just posted a hollandaise a few days ago the she made with her
immersion blender. I've made mayonnaise with the immersion blender
and it's dead easy, so the hollandaise should be easy as well.
or http://tinyurl.com/3nq4lq3
You *are* feeling lazy.
--
Today's mighty oak is just yesterday's nut that held its ground.
Colmes Warrior
New member
Brooklyn1 wrote:
I do love me a broccoli quickie ... but no time for all that now
I do love me a broccoli quickie ... but no time for all that now
butterfly_kisses5555
New member
On Wed, 20 Apr 2011 17:58:39 -0500, "Pete C."
wrote:
Stir fry bite sized florets and cut bark trimmed stalks, in a bit of
peanut oil, light shake of salt, add strip cuts of red bell pepper to
suit...keep stirring....a good splash of sugar!
Note: I saute a few Szechwan peppers in the oil first. Yum!
Yes sugar....it will induce moisture....Cover and stir alternately as
needed, till crunchy tender, adding more sugar as need, to suit.
Serve with rice, a salt and peppered dredged chicken thigh, baked in
an oval enamel dish with about 1/2 stick pre melted margarine, turning
to brown crunchy crisp skin as needed.... Reheat any leftovers for a
snacky-poo in a small covered
wrote:
Stir fry bite sized florets and cut bark trimmed stalks, in a bit of
peanut oil, light shake of salt, add strip cuts of red bell pepper to
suit...keep stirring....a good splash of sugar!
Note: I saute a few Szechwan peppers in the oil first. Yum!
Yes sugar....it will induce moisture....Cover and stir alternately as
needed, till crunchy tender, adding more sugar as need, to suit.
Serve with rice, a salt and peppered dredged chicken thigh, baked in
an oval enamel dish with about 1/2 stick pre melted margarine, turning
to brown crunchy crisp skin as needed.... Reheat any leftovers for a
snacky-poo in a small covered
collision_22
New member
"tert in seattle" wrote in message
news:[email protected]...
I like my food fairly simple so I usually just steam it. You can also roast
broccoli in the oven or even grill it. Me, I love cream of broccoli soup
Jill
news:[email protected]...
I like my food fairly simple so I usually just steam it. You can also roast
broccoli in the oven or even grill it. Me, I love cream of broccoli soup
Jill
MooglesSayKupo
New member
sf wrote:
speaking of bored!
speaking of bored!
tiroconstruction7
New member
On Thu, 21 Apr 2011 15:49:55 +0000 (UTC), tert in seattle
wrote:
At least I don't eat leftover pizza for dinner and pretend I don't
have a clue about how to cook the broccoli I claim I'm eating with it.
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
At least I don't eat leftover pizza for dinner and pretend I don't
have a clue about how to cook the broccoli I claim I'm eating with it.
--
Today's mighty oak is just yesterday's nut that held its ground.
manchester_unitedblue
New member
sf wrote:
delicious
it was homemade leftover pizza, with homemade italian sausage
delicious
it was homemade leftover pizza, with homemade italian sausage
kristina Z
New member
On Thu, 21 Apr 2011 15:49:55 +0000 (UTC), tert in seattle
wrote:
'Zactly!
I thought it was a very good post... many folks buy produce,
especially broccoli, on impulse because it looks good and at a good
price... then it sits in their fridge for days while they wonder what
to do with it that's special rather than the usual boring boiled.
I usually snip off all the tender flowerettes and split them into
smaller bits and add them to a spring salad. The stems get peeled and
sliced into ramen; mock water chestnuts.
wrote:
'Zactly!
I thought it was a very good post... many folks buy produce,
especially broccoli, on impulse because it looks good and at a good
price... then it sits in their fridge for days while they wonder what
to do with it that's special rather than the usual boring boiled.
I usually snip off all the tender flowerettes and split them into
smaller bits and add them to a spring salad. The stems get peeled and
sliced into ramen; mock water chestnuts.
alwayswannaprty
New member
tert in seattle wrote:
Cut it into florets and get it nice and dry.
Dunk in the fondue oil as one of your fondue courses. Not breaded or
any other additions just well dried florets so there is no splattering
dunked in the hot oil.
Heavenly.
Cut it into florets and get it nice and dry.
Dunk in the fondue oil as one of your fondue courses. Not breaded or
any other additions just well dried florets so there is no splattering
dunked in the hot oil.
Heavenly.
RFC/Romper Stomper
New member
On Thu, 21 Apr 2011 18:58:35 +0000 (UTC), Doug Freyburger
wrote:
I don't boil anything in fondue oil, but I dip them in cheese fondue.
Now *that's* heavenly.
--
I love cooking with wine.
Sometimes I even put it in the food.
wrote:
I don't boil anything in fondue oil, but I dip them in cheese fondue.
Now *that's* heavenly.
--
I love cooking with wine.
Sometimes I even put it in the food.
Suzanne J. C.
New member
On Apr 21, 11:58?am, Doug Freyburger wrote:
I had totally forgotten -- broccoli is my favorite tempura vegetable.
So I can see the appeal of dunking it in oil.
I had totally forgotten -- broccoli is my favorite tempura vegetable.
So I can see the appeal of dunking it in oil.
daniel70 p
New member
Brooklyn1 wrote:
it was 98 cents a pound and looked good to me
lots of good ideas, thanks everyone, I'm going to make soup with
the rest
it was 98 cents a pound and looked good to me
lots of good ideas, thanks everyone, I'm going to make soup with
the rest