On 03-21-23 13:47, Ruth Haffly <=-
spoke to Dave Drum about Cookware <=-
One of the pieces we bought was a rectangular tray, with a ridged,
sloped interior. The slope ended in a shallow well at one of the
narrow ends--meant for cooking bacon and the well was to catch the
grease. I used it for a while; after Steve went on his anti pig spell, bacon was not usually in the house. I passed that dish on, maybe to one
of our daghters? Now we cook bacon 3 different ways--frying pan for
small amounts when we want to save the grease, oven for large amounts & saving the grease or on a paper towel covered plate in the microwave
for small amounts when we don't want to save the grease.
Dale Shipp wrote to Ruth Haffly <=-
small amounts when we want to save the grease, oven for large amounts & saving the grease or on a paper towel covered plate in the microwave
for small amounts when we don't want to save the grease.
When we cooked bacon in the microwave using paper towels, the paper
towels came out crispy and looked almost good enough to eat themselves.
This calls for baco bits, but I'm sure that crumbled bacon bits would
be even better. I also am not sure what "veg powder" is or what it contributes to the spread.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Bacon Cream Cheese Spread
Categories: Testing, Easy
Yield: 1 Servings
6 t Baco bits
1/8 ts Veg powder
of our daghters? Now we cook bacon 3 different ways--frying pan for
small amounts when we want to save the grease, oven for large amounts & saving the grease or on a paper towel covered plate in the microwave
for small amounts when we don't want to save the grease.
When we cooked bacon in the microwave using paper towels, the paper
towels came out crispy and looked almost good enough to eat
themselves.
This calls for baco bits, but I'm sure that crumbled bacon bitswould DS> be even better. I also am not sure what "veg powder" is or
Title: Bacon Cream Cheese Spread
Categories: Testing, Easy
Yield: 1 Servings
Ruth Haffly wrote to Dave Drum <=-
Depending on what I'm using the bacon for, I'll cook it either in the microwave or frying pan or bake it in the oven. The latter is good for large quantities, the first for spatter free cooking as the bacon gets layered between paper towels.
I have a round, ridged tray from Nordic Ware for use in the nuker. It
is ridged on one side w/a pouring lip to help get rid of the bacon
I bought a rectangular, ridged on one side and sloped into a well thing for doing bacon with my first microwave. Passed it on eventually for various reasons.
grease. and the reverse side is smooth and can be used for cooking or warming pizza in the microwave.
Most of our pizza is done in the regular oven. Reheating is done in the toaster/convection oven, as is pizza bread (toast bread, add sauce, toppings, bake for a few minutes in oven).
This one will be made in the near future - note that it hasn't got
any tomatoes. But I'm waiting until the asparagus pokes its heads up
with the warmer weather.
Title: Pesto Shrimp Pasta
Categories: Pasta, Herbs, Citrus, Seafood, Vegetables
Yield: 4 servings
Looks interesting. I'd probably do a half recipe for just Steve and me.
It should save well for leftovers. Although I might, if doing "plan
overs" cut back on the pasta and do fresh when I haul the sauce out
of the fridge. Bv)=
Depends, I might do planned overs but usually cook up pasta fresh and
just reheat the sauce.
I bought a rectangular, ridged on one side and sloped into a well thing for doing bacon with my first microwave. Passed it on eventually for various reasons.
I had ne of those several houses (and microwaves) ago. It went, pretty quickly, to the Goodwill donations box.
grease. and the reverse side is smooth and can be used for cooking or warming pizza in the microwave.
Most of our pizza is done in the regular oven. Reheating is done in the toaster/convection oven, as is pizza bread (toast bread, add sauce, toppings, bake for a few minutes in oven).
I only use this for warming pizza. Baking is done on a pizza stone in
the oven. Just bought a new 16" square pizza stone w/paddle (peel) for less than U$10. Heck, the peel is worth that.
8----- OUT ----->8
Depends, I might do planned overs but usually cook up pasta fresh and
just reheat the sauce.
That's the way I do it and that's what I said above. I've not figured
out a way the save cooked bare pasta successfully.
Made this yesterday for my brother's Stupid bowl party. He supplied
the dippers. I dropped it off and came back home to finish a book I
was near the end of. Watching steroid giants crash into each other is
not my idae of time well spent.
Title: Cannoli Dip
Categories: Cheese, Chocolate, Nuts, Citrus
Yield: 3 servings
Ruth Haffly wrote to Dave Drum <=-
grease. and the reverse side is smooth and can be used for cooking or warming pizza in the microwave.
Most of our pizza is done in the regular oven. Reheating is done in the toaster/convection oven, as is pizza bread (toast bread, add sauce, toppings, bake for a few minutes in oven).
I only use this for warming pizza. Baking is done on a pizza stone in
the oven. Just bought a new 16" square pizza stone w/paddle (peel) for less than U$10. Heck, the peel is worth that.
We have a 16x20 stone and a peel that's about 15" side to side; took a
bit of a learning curve to master getting the pizza off the peel but
Steve can do it quite well now (most of the time).
8----- OUT ----->8
Depends, I might do planned overs but usually cook up pasta fresh and
just reheat the sauce.
That's the way I do it and that's what I said above. I've not figured
out a way the save cooked bare pasta successfully.
Mix a bit of oil (olive or canola) or butter in with it, store it
tightly covered. Works well for us.
Made this yesterday for my brother's Stupid bowl party. He supplied
the dippers. I dropped it off and came back home to finish a book I
was near the end of. Watching steroid giants crash into each other is
not my idae of time well spent.
I watched maybe two minutes of the game, spent more time visiting with friends. Our church had its annual game watch/chili cook off with
results of the latter announced at half time. Out of about 9 chilis,
ours placed third. First was a real mouth scorcher, with extra peppers
on the side. Ours had a nice blend of about 8 peppers (fresh, dried and powdered) that gave a nice heat, but not too hot, from the lips to the throat. Trouble is, this group does not know/appreciate real chili, despite our years of trying to educate them.
Title: Cannoli Dip
Categories: Cheese, Chocolate, Nuts, Citrus
Yield: 3 servings
Looks good,we've enjoyed cannolis at various Italian restaurants.
Wegmans sells both the filled ones, plus packages of shells, shell
pieces and the filling--nice treat.
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