What's for dinner?
Meghan
lots of cauliflower. It used to be chicken mushroom barley soup, but the 13
year old doesn't like mushrooms (spoilsport!) even though the toddler will eat
them. We mix a little sour cream into each bowl when serving the soup. I may
make some bread for the side (love that 1-hour bread machine recipe!).
What is everyone else having for dinner? Anything good/exciting?
P.S. And does anyone have a good pizza dough recipe for bread machines? :)
I'm still experimenting with mine - DH likes really sweet dough, so I wind up
with 5 Tbsp or more of sugar in the dough.
--
Meghan, due Aug/Sep with #3 and lucky mom to
boys Tristan (12/6/88) and Killian (7/18/00)
Maevele S.A. Straw
Oh, yeah, dinner. I hadn't even thought. We just grocery shopped, so we
have snotloads of produce, and I'm feeling lazy, so it might be salad
night again. Or pita pizzas. Mmmmm...pita pizzas, yeah.
--
Maevele
There's no time for hatred, only questions
What is love, what is happiness, what is life, what is peace?
Where will I find the strength to bring me relief? Jeff Buckley
Katy Mulvey
> What is everyone else having for dinner? Anything good/exciting?
We had lasagna that I'd made last summer and frozen in the deep freeze.
Ben (16 mo) ate mostly the veggies I served with it, though. Plus some
strawberries for dessert (he LOVES strawberries).
> P.S. And does anyone have a good pizza dough recipe for bread machines? :)
> I'm still experimenting with mine - DH likes really sweet dough, so I wind up
> with 5 Tbsp or more of sugar in the dough.
I just use the one that came with the bread machine (1 pound recipe):
2/3 cup water
4 tsp olive or vegetable oil
1/2 tsp salt
2 cups bread flour
1 Tbs cornmeal
1-1/2 tsp yeast
Use the dough cycle. Add flour when done, if necessary.
(note: no sugar in this one, so it may not suit.)
For other recipes, check out http://www.recipesource.com/
I found 96 by searching for "pizza dough".
- Katy
--
Mom to Ben 12/22/2000; expecting #2 10/15/2002
Alison Tooth
>
> Tonight I'm making chicken barley soup with carrots, celery, mushrooms, and
> lots of cauliflower. It used to be chicken mushroom barley soup, but the 13
> year old doesn't like mushrooms (spoilsport!) even though the toddler will eat
> them. We mix a little sour cream into each bowl when serving the soup. I may
> make some bread for the side (love that 1-hour bread machine recipe!).
I don't like mushrooms either :-P They taste weird and they're slimy.
And I'm not too keen on cauliflower .... apart from that, your soup
sounds great!
> What is everyone else having for dinner? Anything good/exciting?
We were at my inlaws (booooring) and had a picnicky/buffet/cold lunch,
which is all we ever get when we go there - I've had 2 cooked meals
there in 6 1/2 years, and one of them was a Christmas dinner dh & I
cooked!
Tomorrow ..... well, last week I got really organised, and cooked and
froze loads of stuff, so I have a freezer full of good food for a change
:) I'll let the girls pick.
I'm getting a bigger freezer before this babe arrives, and I'm hoping to
get into something resembling once a month cooking - anyone do that?
--
Alison
http://www.theportico.co.uk
Roseann
"Meghan" <mje...@annex.com> wrote in message
news:9fj6cu0s7n0b3jt6l...@4ax.com...
> Tonight I'm making chicken barley soup with carrots, celery, mushrooms,
and
> lots of cauliflower. It used to be chicken mushroom barley soup, but the
13
> year old doesn't like mushrooms (spoilsport!) even though the toddler will
eat
> them. We mix a little sour cream into each bowl when serving the soup. I
may
> make some bread for the side (love that 1-hour bread machine recipe!).
>
> What is everyone else having for dinner? Anything good/exciting?
>
Umm, I had a bowl of cheerios, and the boys, Michael and Steve had pizza
roll thingies. Matthew had some breastmilk followed by a handful of cheerios
and a bit of fruit. Tomorrow though, it's going to be a chicken, done in the
slow cooker so that the meat just falls apart.
> P.S. And does anyone have a good pizza dough recipe for bread machines? :)
> I'm still experimenting with mine - DH likes really sweet dough, so I wind
up
> with 5 Tbsp or more of sugar in the dough.
>
Haven't found a good one yet, the one that came with my machine isn't all
that great. I get most of my recipes from here...
www.allrecipes.com
--
Roseann
Wife to Steve (7-94)
Michael (9-96) Matthew (5-30-01)
Where are we going? And why am I in this handbasket?
I live in my own little world, but it's ok, they know me here :)
AGreen1209
>
We had green beans, mashed potatoes, and roast beef, which is our usual Sunday
meal. We just came off of three days of my chicken and noodles, which have
carrots, celery, onion, spinach, and zucchini cooked in with the noodles.
Amanda
mom to Elijah - two years old
Expecting "Junebug" 6/22/02
just me
"AGreen1209" <agree...@cs.com> wrote in message
news:20020421214618...@mb-fj.news.cs.com...
> >What is everyone else having for dinner? Anything good/exciting?
> >
>
> We had green beans, mashed potatoes, and roast beef, which is our usual
Sunday
> meal. We just came off of three days of my chicken and noodles, which
have
> carrots, celery, onion, spinach, and zucchini cooked in with the noodles.
>
OK! I confess! We cheated! DS and I were out taking the scenic drive
around home from the craft store and it ended up getting late and neither of
us were into PB&J so we went to >horrors!< Burger King! But, I did cluck
and get $.50 off on the chicken whopper!
-Aula
lisa elliott
Yummmmmm! It's not for anyone who's counting calories, that's for sure. We
also had a salad (does that cancel out the stromboli calories?) and my kids'
favorite dessert: suger-free Jello mixed up with fat-free Cool Whip.
Lisa
Mom to 3
----------
In article <9fj6cu0s7n0b3jt6l...@4ax.com>, Meghan
<mje...@annex.com> wrote:
Barbara Foster Williams
> What is everyone else having for dinner? Anything good/exciting?
Well, we just came back from a weekend at Sweet Adelines competition, so
we went to Friendly's. :) I had a Bacon Cheeseburger supermelt and
Jamie had Apple Sweet Potato baby food, Cheerios, and part of a dill
pickle (!)--it was his first time trying a pickle but he loved it! :)
--
Barbara, mommy to Jamie (5 July 2001)
See Jamie at http://pixel.citadel.org:8080/jamie/pics
annabellz
LOL... I made a stirfry and cooked my dd's purse. I had put it on the back
of the stove on a shelf and it fell off right as I was cooking some noodles.
I felt a little disoriented when I suddenly see flames. I yell for dh to
come put the fire out. He threw them in the sink water and it was out... no
damage to anything but the purse (lil thing made of straw)
eeeeK! That will teach me!
anni
elizabeth emerald
yummy. it has a rice, egg & cheese base (instead of dough) & it's topped
with refried beans, salsa & sour creme. mmmmm.....
--
elizabeth (in australia)
edd 12-sep-02 "my boy beebee"
"Meghan" <mje...@annex.com> wrote in message
news:9fj6cu0s7n0b3jt6l...@4ax.com...
Stephanie
: What is everyone else having for dinner? Anything good/exciting?
:
: P.S. And does anyone have a good pizza dough recipe for bread machines? :)
: I'm still experimenting with mine - DH likes really sweet dough, so I wind
up
: with 5 Tbsp or more of sugar in the dough.
Hmm..
I made burgers for the youngest 3 - bacon and cheese for the girls and
regular for the boy. Meatloaf for the older 2 boys and a roast for the
oldest girl and I. We had hashbrowns as a side and the veggie dish was
zucchini, mushrooms, leeks, peas and garlic sauteed in butter. Lots of food,
but dh gets home tomorrow from his tournament and I don't want to have to
cook. This way, we have leftovers for tomorrow with the addition of some
fruit bread. Tuesday will be tortilla making day so I'll be starting the
beans tomorrow and also stew up some spicy pork to shred...I'll make a big
batch of enchiladas and some burritos which will last my hungry crew until
Wednesday night - then I'll make someone else come up with dinner ideas
until payday:-)
As far as the pizza dough..5 TBsp? My recipe only takes 2 tbsp and I don't
always put it in. Depends on if I'm adding pesto or garlic (or whatever
sounds good that day) to the dough or not. You could try camelizing some
onions and adding them to the dough for extra sweetness and flavor, using
tomato soup as the sauce base instead of plain tomato sauce since it has
sugar added, or possibly just have enough good toppings that he won't notice
the lack of sweetness in the dough!
--
Stephanie, who will someday have to learn how to cook for only a few people
again. Or make lots of friends to send leftovers too!
wife to John since Nov '85
mom to 6 - 15 b, 13 g, 10 b, 6 b, 4 g and 18 months g
Rosalie B.
>What is everyone else having for dinner? Anything good/exciting?
We were at our dds house this noon for her dd's 1st birthday. My SIL
grilled hot dogs and chicken legs, and they had potato chips, broccoli
salad (very good - I've never had it before - I don't know what's in it
except uncooked broccoli and cheese, but it tastes sweet), deviled eggs,
and, or course, birthday cake. Our dgs (age 4+) had a hot dog sitting at
the table.
On our way home (it's a drive of a couple of hours) we stopped at a 50's
style diner and Bob had a bbq sandwich and I had the special which was
chicken parmesan on spaghetti with a salad and garlic bread. I ate the
noodles and the salad and bread and was too full to eat the chicken, so
brought it home. I love to have leftovers, but it drives Bob crazy to do
leftovers.
I'm not too keen on soup really, so rarely make it except when I've got a
big leftover turkey.
>P.S. And does anyone have a good pizza dough recipe for bread machines? :)
>I'm still experimenting with mine - DH likes really sweet dough, so I wind up
>with 5 Tbsp or more of sugar in the dough.
I've got a lot of recipes for stove top pizza (for cooking on a boat where
you don't want to fire up the oven).
grandma Rosalie
Karen
tastes like pizzaria style. Anybody want it?
Karen
annabellz
"MamaSamba" <mkla...@concentric.net> wrote in message
news:tq68cucrntgsm83ma...@4ax.com...
> Anni I'm beginning to worry about you, hon.:=)
> Margie
This one was pure stupidity really. It is the lack of space in my house.
No more stuff on the stove when it's on.
Anni
Karen
cooking foray was to make Rice Pudding--never again, tapioca is easier
and tastes better. Tonight I have to do something with broccoli.
Maybe tonight is a good night for Cream of Broccoli soup. I make mine
thick so that the girls can eat it easily. DH and I can always thin
it. The leftovers would be good for the company we are having at the
end of the week.
If I get industrious, I might even make some pocket sandwiches.
Anybody know what a Runza is? You have to be from somewhere near
Nebraska to know what it is, but I do have a state fair winning mimic
recipe for them.
Karen
On Sun, 21 Apr 2002 16:44:00 -0700, Meghan <mje...@annex.com> wrote:
Nancy P.
>
>
We went out for sushi. It was my first time in a restaurant since DD was
born almost 7 weeks ago. It was so nice, and I felt so normal (as opposed
to being on house arrest). Dana slept through the entire thing.
Nancy P.
>
Rosalie B.
>On Mon, 22 Apr 2002 08:10:26 -0400, Rosalie B.
><gmbe...@mindspring.com> wrote:
>>>I've got a lot of recipes for stove top pizza (for cooking on a boat where
>>you don't want to fire up the oven).
>
>Feel like sharing? :=)
>Margie
This evolved from a question on an email list about:
PRESSURE COOKING BREAD (Several authors have contributed to this
thread)
The following are my recommendations for baking bread in
pressure cookers taken from my own experience. Aluminum is
a better conductor of heat than stainless steel, and is,
therefore, the better pressure cooker for baking bread.
No water is used in the baking process when using pressure
cookers. One more thing: Your pressure cooker MUST have straight sides all
the way to the rim. Some pressure cookers have an inward pointing flange
(part of the sealing mechanism). Those pots would be useless as there
is no way to get the bread out without chopping it to pieces.
DIRECTIONS FOR A 4-6 QUART ALUMINUM PRESSURE COOKER
A 4-6 quart aluminum pressure cooker makes a great stovetop
oven for baking bread.
--Lightly grease the inside with vegetable oil and sprinkle
with cornmeal. Cornmeal works so much better at
preventing dough from sticking to the pot's sides than
does dusting with flour. And your bread doesn't look
white and have an unbaked look. Commercial pizza doughs
are all sprinkled with cornmeal.
--Place bread dough for its second rising directly in the
cooker WITHOUT using the perforated cooking rack.
--Brush top of dough with an egg white/water wash or with
milk to produce a light golden color. The top, otherwise,
will be very light in color and look undone. The sides
and bottom of the bread will be darker in color than the
top since they are in direct contact with the pot.
--REMOVE RUBBER GASKET AND PRESSURE REGULATOR (that item
which rocks) BEFORE BAKING.
--Place COVERED (i.e. closed) pressure cooker on a flame
shield (aka flame tamer, heat diffuser). I find this tool
essential in distributing the heat evenly across the
bottom of the pot. I always use it for baking bread in
a pressure cooker. A flame shield is a 2 layered metal
perforated disk with an airspace in between connected to
a stationary or folding handle. (It is also great for
cooking foods that burn easily due to direct contact to a
flame). You can find them in kitchen gadget stores, at
flea markets where vendors sell kitchen tools, and I've
seen them at Wal-Mart and at other stores that sell
kitchen items.
--Cook on LOW TO MEDIUM-LOW heat for the time directed for
standard oven baking.
--My bread has always cooked through, and I've never had
to flip it over to brown the top, which I believe will
cause the bread to cave in. The bread will have the shape
of a 3 or 4 layer cake when done. If the bread sticks to
the bottom of the pot, the flame was too high. You may
want to let the bread cool in the pot a few minutes
before removing it. If it's necessary, use a dull knife
between the bread and the sides of the pot to more easily
loosen the bread. Don't expect to get it perfectly the
first time.
--Do not open lid until the recommended cooking time is
over since your bread may deflate.
Because stainless steel pressure cookers tend to scorch and
not evenly cook bread when the dough is in direct contact
to the pot, it is necessary to put your dough in another
container inside your cooker.
-----
Although cooking is neither an interest or skill of mine ,we cooked
pressure cooker bread on Endurance daily. One uses it as an oven with
the relief valve open. The key: a metal standoff which keeps the bread an
half inch off the bottom. Set on burner at lowest possible setting which
will not blow out. Simple reliable and yields a loaf the size of the
pressure cooker.
*****************
We have settled upon a single dough recipe that we use for almost
everything, from pizza crusts to dinner rolls; and we used it for
this loaf, too. It is very simple to mix up:
1. Put one cup of milk into a two cup measuring cup.
2. Add one sixth cup each of honey and olive oil, for a total of 1
and 1/3 cups of liquid. (Total liquid amount is more important than getting
each of the other two ingredients exactly at one sixth cup each.)
3. Nuke the liquid for one minute, or as long as it takes to get it
to 115 degrees Fahrenheit.
4. Use a french whip to mix the liquid, so that the honey all comes
out when you pour it.
5. Pour liquid into mixing bowl.
6. Add one cup fresh ground whole wheat flour and two table spoons of
cracked wheat.
7. Add one teaspoon salt.
8. Mix up good with the french whip, adding two teaspoons dry yeast
as you do.
9. Mix it all up to look like pan cake batter.
10. Add 2.33 cups high gluten white flour on top of the mixture, but
don't mix it in yet.
11. Go do something else for 15 minutes so that the yeast can begin
to work.
12. Finish mixing/kneading the lump of dough.
13. Let rise once to about double volume.
14. Make whatever you like (pizza crust, hamburger buns, bread loaf,
whatever) and let rise again.
15. Cook until done.
So much for the recipe. You can use this or any other that you like.
It really does not matter.
We have seen posted several different ways to cook the bread. I'm
sure that they all work well. It only serves to show how flexible the
pressure cooker bread making system is. In this case, I left the spacer
with holes in it that came with the pressure cooker in the bottom; but I
covered it in foil first. I then sprayed PAM into the pot, so that nothing
sticks. Remove the seal and the regulator weight.
I then worked half the above recipe into a round loaf shape, and let
it rise the second time inside of the pressure cooker. That is about as
much bread as most couples would care to eat in one sitting. It is about
equal in weight to half a normal loaf. It will not expand enough to touch
the sides of the pot, so that you will have very good air flow all around
the loaf. If I were to cook the whole loaf, then I would have used a larger
pressure cooker.
(Also, the neat thing about this bread dough is that you can make up
a batch of it in the morning, and cook small pieces of it in different
recipes all day long. I've had muffin buns for breakfast, pizza or calzones
for lunch, and glazed cinnamon rolls for dinner, all out of the same lump
of dough. I like to cook small batches, normally not more than we can eat
in one sitting. The rest can always be cooked later.)
After it rose the second time, I put it onto the propane flame,
turned as low as it would go without blowing out. It took about 14 minutes
to cook completely. The result is a beautiful golden brown loaf without
fooling with the egg whites. The crust will be of medium hardness. I left
the loaf in the pot to cool enough so that it was a nice and warm eating
temperature.(Actually, we were still up to our elbows in epoxy, so I could
only turn the flame off and come back later.)
A serving suggestion: Cut the round loaf in half, and eat the inside
out with a fork. That will be enough to pretty much fill two normal
people Save the empty crusts for the next meal several hours later. Stuff
with your favorite taco stuffings and eat. (Susanne R. has another
sandwich stuffer that tastes excellent. Perhaps she would post it to the
group.)
Later on when I have time, I hope to post frying pan pizza made on
the stove top. That is also very excellent.
Also, there is nothing magic about cooking bread in a pressure
cooker. It could just as easily be any other heavy aluminum pot with a lid.
Cast iron is also excellent, but requires a little more skill.
From another source:
>I had several people take me up on my offer to share the recipe my wife
>uses to provide us with fresh bread while cruising aboard our Hunter 27. We
>do not have an oven but do have a propane stove.
>This works and tastes great although when the sent gets around a
>tight anchorage you may have to repel boarders.
>
>4 cups flour
>1 1/2 cups warm water
>2 teaspoons salt
>1 tablespoon sugar
>2 envelopes of dry yeast
>
>Dissolve yeast, sugar and salt in warm water. Add flour one cup at a
>time. when all flour is in start kneading with your hands until dough is
>elastic and no longer sticks to your hands. Cover bowl with towel and put in
>warm place for one hour. Dough should double in size. Punch down. Grease
>pressure cooker with solid shorting. Coat pot with corm meal (this
>acts as an insulating barrier so the bread cooks evenly). Place dough in
>cooker, rise again (about 45 min), place lid on pressure cooker LEAVE OFF
>STEAM VALVE.... Cook over low flame for 40 min. Use Flame Tamer so it
>doesn't burn then check sides and bottom for brownness. Top will not brown but you
>can flip the bread over and bake another 15-20 min.
>
>Have fun with this one.
>
>A Flame tamer is very important.
>We also use Pizza mix and bake pizza in a covered fry pan using VERY
>low flame and a flame tamer.
-------
>I have done it and it works fine. The secret is not in the dough but in
>coating the pot with Crisco then throw in a handful of cornmeal and shake it
>around to coat the sides and bottom of pot. The cornmeal keeps the dough
>from touching the pot and burning. The crust does not brown but gets
>crusty. The first loaf I made I ate the whole thing in one sitting.
>groannnn.
This is from the WWC list.
>You can also use your skillet for pizza. If you don't feel like making bread
>(or just save the equivalent of two pitas from the bread recipe), you can use
>bisquick (or those small packets of pizza dough mix--I'm trying to make this
>as simple as possible) for the crust, pour in some pizza sauce, put on your
>favorite toppings, cover, put on a flame tamer and bake slowly until the
>cheese is melted and the crust is done (if you're skipping cheese, until the
>toppings are cooked). The cheese won't be browned, but after a day's
>sailing, it's like pizza delivery to the boat. You can also make pizza on
>the barbecue. Get the coals ready or turn on the propane on medium-low.
>Form your crust. Grease the grill lightly, then put on the crust. Cover and
>let bake for about 5-8 minutes, turn over or take the crust off the grill,
>turn over, add your toppings and bake for another 10-15 minutes or so. You,
>too, can be a semi-gourmet cook.
>
grandma Rosalie
Sara
"just me" <not....@invalid.com> wrote in message
news:F2Kw8.35046$nc.59...@typhoon.tampabay.rr.com...
>
> But, I did cluck
> and get $.50 off on the chicken whopper!
>
> -Aula
I love the chicken whopper. Pretty good sandwich for fast food. I heard on
the commercial you could get $.50 off. Do you really have to cluck?
Sara
Sara
>
Tonight we're having grilled salmon and green beans. Ethan may or may not
eat the salmon. He has before - but you just never know. He'll love
something for awhile and then turn his nose up at it all of a sudden.
And tomorrow night is tacos!!
Sara
Mom to Ethan (12/00)
Bev Brandt
> lots of cauliflower. It used to be chicken mushroom barley soup, but the 13
> year old doesn't like mushrooms (spoilsport!) even though the toddler will eat
> them. We mix a little sour cream into each bowl when serving the soup. I may
> make some bread for the side (love that 1-hour bread machine recipe!).
Don't get me started on food! Oh. Too late.
I fix all of the week's dinners on Sunday afternoon/evening. I'm
ultra-organized, super-mom who WOH, takes classes, drives her kids to
soccer, t-ball and gymnastics and still has time to work out.
Oh. I'm skipping the workout today, I'm always late for classes and
sometimes I mis-calculate the dinner thing because I never know what
the kids will and will not eat.
Anyway - tonight's dinner will be simple pan-fried pork chops (see why
I have to work out?), baked potatoes and something green...peas, green
beans, etc. And maybe some applesauce or other fruit.
Problem with fruit is, if I put it out on the table, that's ALL the
baby will eat. "Appohh...appohh..." no matter if it's peaches or pears
or apples. The only other fruit on the planet are "nama-nama."
(Bananas, he keeps losing count of the syllables in that one.
Sometimes it's pronounced; nama-nama-nama.) And the oldest will only
eat cheese sandwiches - he eschews any and all of my main courses,
especially meat. And my daughter will eat just about anything,
including broccoli...if it has mustard on it.
Which then the baby will want.
Which he will then eat with his fingers, disregarding all else on his
plate. (Well, except for the fruit.)
So...dinner will be pork chops, peas, and potatoes. Then some
applesauce once the baby has settled in and has actually eaten
something else first. And some mustard for the younger two to push
around their plates.
Bev
Naomi
> lots of cauliflower. It used to be chicken mushroom barley soup, but the 13
> year old doesn't like mushrooms (spoilsport!) even though the toddler will eat
> them. We mix a little sour cream into each bowl when serving the soup. I may
> make some bread for the side (love that 1-hour bread machine recipe!).
>
> What is everyone else having for dinner? Anything good/exciting?
>
>
ham pie (a classic British recipe), with smoked chicken instead of
ham. (And probably served at room temp rather than chilled, as seems
to be the usual.)
With it, probably asparagus.
Naomi
LFortier
Neither, I'm afraid. It looks like "clean-out-the-refrigerator night", aka leftovers.
Monday and Tuesday nights are usually quick and easy nights at out house, because the
oldest child has violin from 5:15 to 6 on Monday and CCD at 6:30 on Tuesday. Our
school starts so early that we have a pretty early bedtime, so dinner and clean-up can't be
a long, drawn out affair. Wednesday nights I cook for real; I'll let you know what's
interesting then.
Lesley
Karen
hamburger. There is a restaurant chain in Nebraska called the Runza
Hut. They serve these.
This is the recipe:
You can substitute any sandwich filling that is good hot for the
hamburger mixture. We love Ham and Swiss. The mustard recipe the
special sauce I put on my Ham and Swiss.
Bread:
1 pkg yeast
1/4 cup water
1 1/2 t sugar
1/3 +1 T cup warm milk
1/4 cup butter
3 T sugar
1/2 t salt
1 med eggs
3 cups flour
Dissolve yeast in 1/4 cup warm water with 1 1/2 t sugar. Add milk,
butter, 3 T sugar, salt, and eggs. Mix well. Add flour and knead to
make a soft sticky dough. Turn into greased bowl. Let rise about 1
hour (to double), punch down, let rise again to double (another hour).
Roll into 3-4 inch circles (I roll mine through my pasta maker (hand
crank one) at the largest setting). Put a scoop of meat mixture in
the center. Pinch closed and put the closed end down on a greased
cookie sheet. Let rise for 30 minutes. Bake until golden at 375
degrees F (I think it takes about 20 minutes, but don't quote me on
that).
makes 8 Runzas that freeze well too.
Hamburger Filling:
1 lb ground beef
1/2 onion, chopped
1/4 head cabbage, shredded
1/3 t Lowry's Seasoning Salt
1/3 t Oregano
6 ounces monterey jack cheese, optional
dash pepper
Brown ground beef with chopped onion over medium heat. Add cabbage,
salt, oregano, Seasoning Salt, and pepper. Stir over medium heat
until cabbage is thoroughly soft. Add cheese when the mixture has
slightly cooled if desired.
Mustard sauce
1 T finely chopped onion
2 T dijon mustard
1 T mayonnaise
mix together and spread on bread with Ham and Swiss.
Cheryl S.
> What is everyone else having for dinner? Anything good/exciting?
We had linguine with white clam sauce. It's my "what I make when
there's nothing for dinner" dinner, because all the ingredients keep
indefinitely in the pantry (aside from the milk and butter, which we
always have). It also takes 20 minutes or less.
--
Cheryl S.
mom to Julie, 13 months
Not everyone who wanders is lost.
Life is too short to drink cheap beer.
Erin Marsh
>What is everyone else having for dinner? Anything good/exciting?
Tomorrow night I'm making Chilli Chicken Pasta. Very yummy although I
actually don't put the chillis in. I got the recipe from a weight
watchers magazine so it's low in fat. It will be followed by vanilla
pineapple cake for supper.
--
Erin (nz)
Mummy to Cassidy Angela 18/11/99
Charles Roger ("Roo") stillborn 14/12/00 (21ç·©ks)
& Riomh William 14/01/02
hazel...@yahoo.com
Fun thread!
Tonight, we're experimenting a bit; we're having escavietche de pescado,
which is fish (in this case, halibut) I sprinkled with lime juice &
cooked last night, & then it gets marinated in a vinaigrette overnight &
served cold. It's a new recipe (from the _Sundays at Moosewood_ book,
from any veggies or quasi-veggies out there), but smelled good while
cooking last night & we all, including DD, love fish, so my hopes are
high. Will probably bake some sweet potatoes with it, too, & then offer
fresh strawberries (on sale this week!) for dessert.
The rest of this week's menu, as of today:
Sunday - spinach & artichoke risotto
yesterday - mu shu veggies with rice
tomorrow - fritatta with spinach salad
Thurs - black bean dip with tortillas & raw veggies
Fri - tortellini with tomato sauce
-HB
(who, as you can tell, spends *way* too much time puttering in the
kitchen when I should be studying or cleaning!)
Jen Cook
"> Meghan wrote:
> What is everyone else having for dinner? Anything good/exciting?
Pour A Pan Pizza. The crust is just poured into a 9x13 pan & then you add
the toppings. Very fast & easy. Oh yeah & dh & kidlets all like it.
Jen
Meghan
>Pour A Pan Pizza. The crust is just poured into a 9x13 pan & then you add
>the toppings. Very fast & easy. Oh yeah & dh & kidlets all like it.
OOoh, sounds good. Recipe? :)
Sara
"Cheryl S." <spamf...@address.com> wrote in message
news:3CC4D04E...@address.com...
> We had linguine with white clam sauce. It's my "what I make when
> there's nothing for dinner" dinner, because all the ingredients keep
> indefinitely in the pantry (aside from the milk and butter, which we
> always have). It also takes 20 minutes or less.
Something different, easy, fast - can I have the recipe?
Jen Cook
Check your e-mail Meghan! :-) I have been having a little trouble with Yahoo
though, so please let me know if you didn't get it.
Jen
Mary S.
> Tomorrow ..... well, last week I got really organised, and cooked and
> froze loads of stuff, so I have a freezer full of good food for a change.
> I'm getting a bigger freezer before this babe arrives, and I'm hoping to
> get into something resembling once a month cooking - anyone do that?
What kinds of meals are good frozen? We've frozen veggie lasagnas and
soup, but I'm not sure what else can be done. What do you guys freeze?
Mary S. (vegetarian, but we can vegify anything so pay that no mind)
--
Mary Sweathe (and wee Charlotte-sprout, 3/3/02)
San Francisco, CA
Alison Tooth
> What kinds of meals are good frozen? We've frozen veggie lasagnas and
> soup, but I'm not sure what else can be done. What do you guys freeze?
I had macaroni cheese - the kids had that on Monday. I don't often use
macaroni though, but we still call it that, whatever pasta's in there. I
stick as much veg as I can get away with in there as well, broccoli,
peas, any old leftovers ;-)
I cooked up nearly 2 kilos of mince and veg, and froze that in 3
portions, ready to make shepherds pie, or bolognese, etc with it.
I've got 2 meals of cooked chicken breasts. Mashed potato freezes well,
so I've got a pot of that. Oh, and a load of meatballs, uncooked,
because they take a while to make, but hardly any time to cook. And some
more pre-prepared vegatables.
I'll be interested in the other answers. DD1 doesn't really like stews
or soups or saucey things (pasta's OK) so that seems to cut out a lot of
'traditional' freezer dishes. I should do some lasagne though, that
would be good.
--
Alison
http://www.theportico.co.uk
Slinky Malinky
"Seanang" <kerry...@seanang.zzn.com> wrote in message
news:dqr7cu85kqqed9cog...@4ax.com...
> On Mon, 22 Apr 2002 01:14:16 +0100, Alison Tooth
> <ali...@theportico.co.uk> wrote:
>
> |I'm getting a bigger freezer before this babe arrives, and I'm hoping to
> |get into something resembling once a month cooking - anyone do that?
> |
>
> I've done the once a month cooking on occasion. I tend to buy my meat
> in bulk and I'll freeze a lot of it already prepared. On the weekend
> I bought 4kgs of minced beef and made 30 or so hamburger patties and a
> few meals of meatballs. I also do a lot of this with chicken.
30 patties would only do one meal for us, but I use 2 kgs of mince and bulk
it with breadcrumbs, egg, and 5 secret spices :o)
--
Andrea
Mum to...
Rhys (14) Jayden (12) Tessa (10)
Tyler (9) Paige (7) Grace (6)
Zachary (4) Rose (2) Amelia (2)
and Seth Liam ( 4 mths)
~"How can you have too many babies?
That's like having too many flowers." ~Mother Theresa
Slinky Malinky
"Alison Tooth" <ali...@theportico.co.uk> wrote in message
> I'm getting a bigger freezer before this babe arrives, and I'm hoping to
> get into something resembling once a month cooking - anyone do that?
I bake in bulk and freeze for during the week for school lunches. But tea's
and things I don't, our portions are to big to freeze, 2kg of mince is one
meal for us, I cook in bulk every day...lol
Karen
partial list:
I make lost of homemade soup and freeze it in large muffin cups. Pop
them out and put them in a bag--perfect size for a bowl of soup. I do
this with Cream of Broccoli and Turkey (or tofu) chili.
Homemade ravioli. I make a lot and freeze it uncooked.
Breads of all kinds.
Chicken Alfredo with noodles
Bacon--I bake a whole pound at a time and freeze two thirds of it.
Roast beef--when I cook a whole roast on the grill, I freeze a large
portion.
Steamed broccoli and carrots--My kids love these, but the frozen stuff
from the store comes out too tough when I steam it. I steam large
batches of each and freeze them on cookie sheets. When I pop it off,
I break it up into gallon size Ziploc bags to take it out as I need
it.
Anything casserole-ish seems to freeze well. As long as it isn't
supposed to by dry or crispy, the defrost seems to do no damage to the
quality of the food.
Karen
Catherine Woodgold
> Tonight I'm making chicken barley soup with carrots, celery, mushrooms, and
> lots of cauliflower. It used to be chicken mushroom barley soup, but the 13
> year old doesn't like mushrooms (spoilsport!) even though the toddler will eat
> them.
Sounds delicious. I might try it.
> We mix a little sour cream into each bowl when serving the soup. I may
> make some bread for the side (love that 1-hour bread machine recipe!).
I'd like to get a bread machine that does 100% whole wheat bread.
Can anybody suggest a brand?
--
Cathy Woodgold TISSATAAFL Ottawa, Ontario, Canada
http://www.ncf.carleton.ca/~an588/ an...@freenet.carleton.ca
Given any two things, they have at least one similarity and at least
one difference; therefore an analogy can be drawn between them.
Cheryl S.
> Something different, easy, fast - can I have the recipe?
Sure! It's from Better Homes and Gardens New Cook Book. (I double
this, except I still use 2 cans of clams. I just reserve the liquid
from both of them. DH and I almost finish it all at one dinner,
doubled. I don't know where they get their serving quantity from!)
Linguine with White Clam Sauce
8 ounces linguine
2 6.5-ounce cans minced clams
Light cream or milk
1/2 cup chopped onion
2 cloves garlic, minced (I use the jarred, minced garlic to save time.)
2 tablespoons margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt (I leave this out, because there is salt in the white
cooking wine I use.)
1/8 teaspoon pepper
1/4 cup snipped parsley (I use dried, about a 1/2 teaspoon as written, 1
teaspoon doubled.)
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
Cook linguine according to package directions; drain well. Set aside.
Meanwhile, drain clams, reserving liquid from one can. Add enough
light cream or milk to make 2 cups. (When doubling, just do this twice
- don't put the liquid from both cans in the measuring cup together.)
For sauce, in a medium saucepan (I use a 2-qt. when doubled) cook onion
and garlic in margarine or butter till tender. Stir in flour, oregano,
salt, and pepper. Add cream mixture all at once. Cook and stir till
thickened and bubbly. (I cook it over medium-high heat, since the
recipe doesn't specify. Otherwise it takes forever to thicken and
bubble.) Cook and stir for 1 minute more. Stir in clams, parsley, and
wine. Heat through.
Serve sauce over linguine. Sprinkle with Parmesan cheese. Makes 4
servings.
(It works best for me if I start the butter melting for the sauce just
before I set the water on the stove to boil for the pasta. They come
out done at pretty much the same time that way.) Enjoy!
Beth Clarkson
100% whole wheat bread, though I've never tried that. It also does cakes (it has a
special setting) as well as sweet breads and will even churn fresh butter out of
cream.
Beth
Jen Cook
"LFortier" <the_fo...@mindspring.com> wrote in message
news:3CC6F20C...@mindspring.com...
> X-no-archive: yes
>
> > Meghan wrote:
> > What is everyone else having for dinner? Anything good/exciting?
>
> bacon and eggs (I
> guess the technical term for that would be carbonara), some kind of veggie
> (asparagus, maybe?)
> french bread and some white wine.
>
> Lesley
Ooooh yum. What time did you say dinner was? :-)
Jen
Mary S.
> I'll be interested in the other answers. DD1 doesn't really like stews
> or soups or saucey things (pasta's OK) so that seems to cut out a lot of
> 'traditional' freezer dishes. I should do some lasagne though, that
> would be good.
We (ha ha -- DH is the cook, I the lowly sous-chef) make it up and
freeze it raw -- if you make your own sauce and it's not too thick, you
don't need to boil the noodles -- and then it's all set to be popped
into the oven from the freezer.
Mary S.
Sarajoyo
"Mary S." <mswe...@yahoo.com> wrote in message
news:3CC64BA8...@yahoo.com...
> Alison Tooth wrote:
>
> > Tomorrow ..... well, last week I got really organised, and cooked and
> > froze loads of stuff, so I have a freezer full of good food for a
change.
>
> > I'm getting a bigger freezer before this babe arrives, and I'm hoping to
> > get into something resembling once a month cooking - anyone do that?
>
> What kinds of meals are good frozen? We've frozen veggie lasagnas and
> soup, but I'm not sure what else can be done. What do you guys freeze?
>
>
> Mary S. (vegetarian, but we can vegify anything so pay that no mind)
I doubt you can vegify my favorite frozen meal, but thanks to Missie (Devon
and Becca's mom) from mkp, our favorite meal to freeze (or to eat - we
always want this for dinner, lol) is chicken cacciatore in the crockpot -
just pour spaghetti sauce over chicken breasts, add mushrooms/onion
slices/olives/Italian seasoning, and cook on low for 8 hours. Fine to
freeze. We also had beef stew frozen (courtesy of my MIL) that we reheated
in the first few weeks after Laura was born, as well as frozen baked ziti
(also courtesy of my MIL). I've frozen quiches too, and that worked pretty
well.
--
-Sara:)
Mommy to Laura Anne, 3-4-02
LFortier
Jen Cook wrote:
6:30. My house. Be there. :-)
Lesley
Rosalie B.
>Alison Tooth wrote:
>
>> I'll be interested in the other answers. DD1 doesn't really like stews
>> or soups or saucey things (pasta's OK) so that seems to cut out a lot of
>> 'traditional' freezer dishes. I should do some lasagne though, that
>> would be good.
I don't do this so much now, but ...
WHen I got my turkeys at Thanksgiving and Xmas, I would get a fresh (never
frozen) one from the Amish guy here who raised them. I would get two and
freeze one, and cook one. Then in the middle of the summer, when it was
hot, I would cook one overnight (frozen and unstuffed), and then I could
have cold turkey for about a week.
WHen I discovered that my dh didn't have much of a sweet tooth, I'd make a
3 layer cake, and make one layer in a cake pan and put the rest into muffin
cups. THen I'd cut the one layer in half, and have half of a two layer
cake, and frost and freeze the muffin cupcakes for lunches.
I'd also make lunch sandwiches in advance and freeze them, so all one had
to do to pack a lunch was take a sandwich from the freezer and pop into a
bag with whatever else was desired.
I would take tomatoes from the garden, and scald and peel them, and freeze
them whole for sauce later. I also would freeze winter squash, cooked
(like acorn squash, butternut squash, and the like). I also would blanch
and freeze other veggies. I used a book with a title something like
"Living on a Half Acre" to tell me how to do this
My SIL (this was in the early days of TV dinners) would make her own TV
dinners, reusing the foil trays (before microwaves if you can imagine
that!!). I also made my own popsicles from Koolaid or juice using some
forms I got from Tupperware. You can also make your own sherbet type thing
by making jello, and just before it gets completely set, put it in the
blender, whip it and then freeze in an ice cube tray.
grandma Rosalie
Barbara Foster Williams
Rosalie B. <gmbe...@mindspring.com> wrote:
Lots of great ideas! But...
> I'd also make lunch sandwiches in advance and freeze them, so all one had
> to do to pack a lunch was take a sandwich from the freezer and pop into a
> bag with whatever else was desired.
Doesn't this make the bread soggy when it defrosts?
When we move to a place with more room, I am *so* getting a chest
freezer or standalone (anyone have an opinion on which is better?). I
love freezing things for later, but our fridge-top freezer is already
stuffed full and we have *no* room for a solo freezer.
--
Barbara, mommy to Jamie (5 July 2001)
See Jamie at http://pixel.citadel.org:8080/jamie/pics
Randy & Carlene Rummery
"Barbara Foster Williams" <bafoN...@mindSPAMspring.com> wrote in message
news:bafoNOster-F6FFF...@news.comcast.giganews.com...
> In article <rklecukmjklqc2fag...@4ax.com>,
> Rosalie B. <gmbe...@mindspring.com> wrote:
>
> Lots of great ideas! But...
>
> > I'd also make lunch sandwiches in advance and freeze them, so all one
had
> > to do to pack a lunch was take a sandwich from the freezer and pop into
a
> > bag with whatever else was desired.
>
> Doesn't this make the bread soggy when it defrosts?
>
> When we move to a place with more room, I am *so* getting a chest
> freezer or standalone (anyone have an opinion on which is better?).
We have a chest freezer, which is fine, but it's a big pain to have to bend
over and stick my head into it if something is on the bottom. Stand-up
freezers rule.
--
Hugs,
Carlene
Proud mommy to Sydney Blythe
February 15, 2001
http://communities.msn.ca/SydneyBlythe
Kanga Mom
"Barbara Foster Williams" <bafoN...@mindSPAMspring.com> wrote in message
news:bafoNOster-F6FFF...@news.comcast.giganews.com...
> freezer or standalone (anyone have an opinion on which is better
Depends on what you want, better fuel efficiency or more user friendly. The
chest type keep their cold air while you're rummaging around. But you have
to rummage around more because you can't find stuff and it's so darned
awkward.
The stand up let a lot of cold air fall out everytime you open the door, but
you can find stuff quicker.
We got rid of our chest when we moved and chose an upright. They also take
up less floor space.;-)
Kanga
Kanga Mom
"Rosalie B." <gmbe...@mindspring.com> wrote in message
news:rklecukmjklqc2fag...@4ax.com...
> "Mary S." <mswe...@yahoo.com> wrote:
> >Alison Tooth wrote:
> >
> >> I'll be interested in the other answers. DD1 doesn't really like stews
> >> or soups or saucey things (pasta's OK) so that seems to cut out a lot
of
> >> 'traditional' freezer dishes. I should do some lasagne though, that
> >> would be good.
Most pasta doesn't freeze real well- you have to cook it very, very, very al
dente. I've heard some people say they don't cook it at all, just put it in
the sauce uncooked and freeze it. But you can freeze stuff to go on the
pasta, and then I put the uncooked pasta into a separate bag and tape it to
the sauce or whatever- so I can find the pasta when I need it.
What _does_ dh like? Maybe those of us with experience freezing meals could
figure out what you could do with teh meals he does like.
I have cooked up a bunch of ground beef (or TVP) and onions and peppers.
Then I freeze it in separate containers and use it for:
Spaghetti; chili; shepherd's pie; tacos;burritos; pizza topping; topping for
baked potatoes.
Kanga
Rosalie B.
>In article <rklecukmjklqc2fag...@4ax.com>,
> Rosalie B. <gmbe...@mindspring.com> wrote:
>
>Lots of great ideas! But...
>
>> I'd also make lunch sandwiches in advance and freeze them, so all one had
>> to do to pack a lunch was take a sandwich from the freezer and pop into a
>> bag with whatever else was desired.
>
>Doesn't this make the bread soggy when it defrosts?
No, I often freeze bread and then use it later and it doesn't get soggy,
why should it get soggy in a sandwich?? I don't use a lot of mayo, or
soggy fillings. You can't put lettuce or tomato on the sandwich and freeze
it (and have the lettuce or tomato come out recognizable and edible) - if
you want them on there, you have to pack them separately and add to the
sandwich before eating. THe same with pickles etc.
When my husband was on a diet, I used to pack his lunch so he didn't get a
hamburger and a dinner plate of fries. I'd pack a sandwich and a half, a
salad in a wide mouth thermos with separate dressing to be added later, and
something like pretzels. Or I'd put soup in the thermos. The sandwich
would thaw nicely by lunch and keep the dressing cold too.
Things that work well are pbj, cheese, lunch meat or sliced meat from a
roast. BLT will not work, unless you have the LT separate. You can't
do hamburgers unless he has a microwave at work to heat them up, or pizza.
You can also have the kids make their own sandwiches on SUnday for the week
and freeze them.
>
>When we move to a place with more room, I am *so* getting a chest
>freezer or standalone (anyone have an opinion on which is better?). I
>love freezing things for later, but our fridge-top freezer is already
>stuffed full and we have *no* room for a solo freezer.
I have a chest freezer both at home and on the boat (where the frig is also
a chest type). It is harder to organize stuff in the chest freezer, and
the one at home never gets defrosted because it is *such* a pain. It is SO
big that I can't get anything to keep the stuff in while defrosting unless
it is below freezing outside and I can put stuff there while doing it.
However, the reason I have one on the boat is that it is more energy
efficient. It takes a lot of finagling to get the cold air to stay in an
upright one (every time you open it, the cold air falls out) whereas it
just naturally stays in a chest type.
My mother has a side-by-side combo and a chest down in the basement.
grandma Rosalie
enigma
news:aa6lb4$elc$1...@freenet9.carleton.ca:
> Meghan (mje...@annex.com) writes:
>> Tonight I'm making chicken barley soup with carrots, celery,
>> mushrooms, and lots of cauliflower. It used to be chicken mushroom
>> barley soup, but the 13 year old doesn't like mushrooms (spoilsport!)
>> even though the toddler will eat them.
>
> Sounds delicious. I might try it.
>
>> We mix a little sour cream into each bowl when serving the soup. I
>> may make some bread for the side (love that 1-hour bread machine
>> recipe!).
>
> I'd like to get a bread machine that does 100% whole wheat bread.
> Can anybody suggest a brand?
i have a Zojirushi Home Bakery Traditional (BBCC-V20) that does whole
wheat just fine. it makes 2 pound loaves. it also can make cakes, jams
etc. it takes a bit over 3 hours for a loaf of bread. the whole wheat i
made in it rose almost as high as my white bread, which impressed me
because it's usually flatter & denser when i hand knead. i'm going to try
rye next...
lee
--
you can't grep dead trees.
Elizabeth Reid
> I love to make a lot of stuff and freeze it. This is a very much
> partial list:
>
> I make lost of homemade soup and freeze it in large muffin cups. Pop
> them out and put them in a bag--perfect size for a bowl of soup. I do
> this with Cream of Broccoli and Turkey (or tofu) chili.
>
> Homemade ravioli. I make a lot and freeze it uncooked.
Oooh, do you have a good method to do this? I'm a fiend for
fancy ravoli - eggplant/sundried tomato is my favorite - but it's
so expensive to buy premade. I tried to make my own once, it took
me all afternoon and then the ravoli didn't hold together when
I cooked them.
Willing to share?
Beth
EDD #1 08/04/2002
Hillary Israeli
enigma <eni...@empire.net> wrote:
*i have a Zojirushi Home Bakery Traditional (BBCC-V20) that does whole
*wheat just fine. it makes 2 pound loaves. it also can make cakes, jams
*etc. it takes a bit over 3 hours for a loaf of bread. the whole wheat i
*made in it rose almost as high as my white bread, which impressed me
*because it's usually flatter & denser when i hand knead. i'm going to try
*rye next...
I have the same machine and haven't made whole wheat (which is why I
didn't answer) but have made some wicked good half/half loaves, as well as
white, oatmeal, and other mixed grain breads, and fruit breads and um, a
yummy chocolate cake :)
--
hillary israeli vmd http://www.hillary.net in...@hillary.net
"uber vaccae in quattuor partes divisum est."
newly minted veterinarian-at-large :)
Ericka Kammerer
> Oooh, do you have a good method to do this? I'm a fiend for
> fancy ravoli - eggplant/sundried tomato is my favorite - but it's
> so expensive to buy premade. I tried to make my own once, it took
> me all afternoon and then the ravoli didn't hold together when
> I cooked them.
One easy way to have homemade stuffed pasta is to use
wonton wrappers. It's not *precisely* the same, but it's quick
and easy and very tasty.
Good luck,
Ericka
Laura Faussone
"Mary S." wrote:
> What kinds of meals are good frozen? We've frozen veggie lasagnas and
> soup, but I'm not sure what else can be done. What do you guys freeze?
>
> Mary S. (vegetarian, but we can vegify anything so pay that no mind)
Mary,
Try http://www.30daygourmet.com/ . They're promoting their cookbooks, but it's
not necessary to buy them. There are message boards where people post their
freezable recipes.
Laura
Mom to Allison 12/98 and Sophia 7/01
Sara
Thanks Cheryl. I have never bought canned clams before (OK, I've never
bought any kind of clams before) but I will be looking for them this
weekend. They're on the grocery list. But everything else I already have.
Cheryl S.
> Thanks Cheryl. I have never bought canned clams before (OK, I've never
> bought any kind of clams before) but I will be looking for them this
> weekend. They're on the grocery list. But everything else I already have.
If your grocery store is like mine, you'll find canned clams on the
shelf above the canned tuna. Be sure to get the minced ones, not
chopped. Hope you like it! :)
Penny Gaines
Slinky Malinky wrote:
>
> "Alison Tooth" <ali...@theportico.co.uk> wrote in message
>
>> I'm getting a bigger freezer before this babe arrives, and I'm hoping to
>> get into something resembling once a month cooking - anyone do that?
>
> I bake in bulk and freeze for during the week for school lunches. But
> tea's and things I don't, our portions are to big to freeze, 2kg of mince
> is one meal for us, I cook in bulk every day...lol
Somewhere on the web I found a once-a-month site with recipes for
large families. I think the portions were for ten people.
Unfortunately it was a couple of years ago, so I've lost the site, but
the set I tried were very nice.
--
Penny Gaines
UK mum to three
Elizabeth Reid
I think I've seen this suggestion in cookbooks, but I don't think
I've ever noticed them in the store. I assume they're frozen?
What kind of package do they come in?
Beth
EDD #1 08/04/2002
Karen
roller. I make a batch of pasta and do it all at one. It does take
me all afternoon, but I think it usually lasts about six months of
eating it once a week.
I have an atlas pasta roller (the hand crank style). The ravioli
attachment just does not work. I have a ravioli plate. It looks like
a grid with open centers. I can make 16 at a time on it. You lay
down a sheet of pasta (I think you could use the fresh canneloni
sheets if you didn't want to make your own, but I don't know how the
cost would come out), put your filling in each well. Lay the second
sheet on top, then use a rolling pin to seal. I lay them out on
cookie sheets for freezing individually, then pop them off and put
them in gallon bags.
The filling mixture has to be fairly dry and including an egg really
helps. I often do a cheese type filling (mozzarella, ricotta, egg,
and herbs), a veggie filling (carrots, broccoli, spinach, other stuff
from the frig--you have to dry this stuff out really well), and a meat
filling (we usually make this up and then run it through a meat
grinder to make it very smooth).
If you want some suggestions on equipment or recipes for pasta, let
me know.
Karen
Ericka Kammerer
> Ericka Kammerer <e...@comcast.net> wrote in message news:<3CC864DD...@comcast.net>...
>> One easy way to have homemade stuffed pasta is to use
>>wonton wrappers. It's not *precisely* the same, but it's quick
>>and easy and very tasty.
>>
>>Good luck,
>>Ericka
>>
>
> I think I've seen this suggestion in cookbooks, but I don't think
> I've ever noticed them in the store. I assume they're frozen?
> What kind of package do they come in?
Actually, I usually find them fresh in the produce
section. Usually they're near the tofu. They come in a
package that's, oh, about 6" x 3" and has two stacks of
roughly 3"x3" wonton wrappers. I usually fold them like
tortelloni. Dab a bit of filling in the middle, then
fold corner to corner to form a triangle. Wet the edges
and press them firmly together so you get a good seal.
Then take the other two corners and bring them together
and voila! A tortelloni! Don't cook them too long, and
don't cook them at a really hard boil as they're delicate.
But they are delicious.
Take care,
Ericka
Penny Gaines
[snip]
>> >> I'll be interested in the other answers. DD1 doesn't really like stews
>> >> or soups or saucey things (pasta's OK) so that seems to cut out a lot
> of
>> >> 'traditional' freezer dishes. I should do some lasagne though, that
>> >> would be good.
Lasagne is the only one that seems to work.
Pasta sauces seem to freeze well. Today J and I had some carrot, lentil
and tomato pasta sauce which I'd frozen. It had originally been soup, but
I tend to make my soups very thick, with the intention of watering them
down when we eat them. It wasn't very good soup, but reasonable pasta
sauce.
[snip]
> I have cooked up a bunch of ground beef (or TVP) and onions and peppers.
> Then I freeze it in separate containers and use it for:
> Spaghetti; chili; shepherd's pie; tacos;burritos; pizza topping; topping
> for baked potatoes.
What seems to work best for me is to freeze parts of a dish. I saute a
batch of onions and freeze them. I freeze breadcrumbs (use from
frozen) etc. I make big batches of white sauce - then later I can add
it to leftovers to make a "whatsit bake".
If you are freezing stew like dishes, you should freeze some in single
or double portions, for times when not everyone is around.
HTH
Penny Gaines