The Recipe Thread
Jan 26, 2012 | 7:32 am
#76
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Jan 30, 2012 | 8:51 am
#77
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For those of you who have prepared it, would it affect it if I did all of the prep work, and then stopped before baking it? I'd toss it in the fridge overnight, and then would bake it the next day. Would it ruin anything? I'd like to make this for Mr. Kipper when he returns from his latest trip. I'd have several hours that Friday to prepare everything, but am concerned about leaving the oven on while I'm waiting for him at the airport, so I think I've decided the best thing to do is either to bake it and leave it in the warm oven while at the airport, or to prepare it and bake it the next day. If I leave it in the warm oven, I'm concerned it would cause it to be rather dry and crispy.
Jan 31, 2012 | 9:38 am
#78
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I'd say bake it then warm it up
I like you, will NOT leave the stove (on) unattended for more then 15 mins(in the house) ever regardless.
Not sure you cold par bake it either?
I know it takes my "lasagne" 20mins to become editable from the molten lava state
Hrmmm this gives me an idea @:-) ... slow cooker Pastitsio
I know the lasagne recipe I tried was pretty good in the slow cooker.
I like you, will NOT leave the stove (on) unattended for more then 15 mins(in the house) ever regardless.
Not sure you cold par bake it either?
I know it takes my "lasagne" 20mins to become editable from the molten lava state
Hrmmm this gives me an idea @:-) ... slow cooker Pastitsio
I know the lasagne recipe I tried was pretty good in the slow cooker.
Jan 31, 2012 | 10:15 am
#79
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I'd say bake it then warm it up
I like you, will NOT leave the stove (on) unattended for more then 15 mins(in the house) ever regardless.
Not sure you cold par bake it either?
I know it takes my "lasagne" 20mins to become editable from the molten lava state
Hrmmm this gives me an idea @:-) ... slow cooker Pastitsio
I know the lasagne recipe I tried was pretty good in the slow cooker.
I like you, will NOT leave the stove (on) unattended for more then 15 mins(in the house) ever regardless.
Not sure you cold par bake it either?
I know it takes my "lasagne" 20mins to become editable from the molten lava state
Hrmmm this gives me an idea @:-) ... slow cooker Pastitsio
I know the lasagne recipe I tried was pretty good in the slow cooker.
Slow cooker lasagna??? Oh, do share that recipe, please!
Jan 31, 2012 | 12:20 pm
#80
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Slow cooker lasagna from Betty Crocker
If you don't have slow cooker liners I strongly advise getting them!
If you don't have slow cooker liners I strongly advise getting them!
Jan 31, 2012 | 1:17 pm
#81
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Slow cooker lasagna from Betty Crocker
If you don't have slow cooker liners I strongly advise getting them!
If you don't have slow cooker liners I strongly advise getting them!
Jan 31, 2012 | 7:27 pm
#82
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+1 on making it the night/day before, if it's not possible for the same day, and warm it up the following day. Even if you make it the same day, you'll have to let it stand for a while to set (?). Easier to cut it in squares.
Good luck
Zeus
Good luck
Zeus
Feb 1, 2012 | 6:31 am
#83
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Aug 20, 2012 | 10:47 am
#84
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Cajun seasoning recipe
I love spicy food. I searched the internet for Cajun seasoning recipe ideas and finally feel I have one dialed in. Good on beef, chicken, fish - you name it. I just used it on ribeye steaks cooked in a hot cast iron skillet with olive oil and butter. Delicious!
Anyone else have one you'd like to share?
Equal parts
Salt
Garlic salt
Ground black pepper
Ground white pepper
Cayenne pepper
Paprika
Onion powder
Oregano leaves
Anyone else have one you'd like to share?
Equal parts
Salt
Garlic salt
Ground black pepper
Ground white pepper
Cayenne pepper
Paprika
Onion powder
Oregano leaves
Aug 26, 2012 | 8:26 pm
#86
Join Date: Jul 2011
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Good tip: I added cumin today and put it on chicken breasts and fried them in the ol' cast iron skillet with a little olive oil and butter. ^
Last edited by Michael El; Aug 26, 2012 at 11:37 pm
Jan 10, 2015 | 9:30 am
#89
Join Date: Aug 2005
Posts: 3,438
Help with recipe - Vermicelli
I want to make this dish at home as I had it at Moti Mahal years ago and thought it was fabulous:
https://www.facebook.com/note.php?note_id=177674444454
I have everything but vermicelli which I couldn't find at my local Tesco today. Two questions I guess - the ingredient list specifically calls for 'roasted' vermicelli, so not sure what that means, and since I couldn't find it anyway, is there an easy substitute, or would that defeat the whole purpose?
https://www.facebook.com/note.php?note_id=177674444454
I have everything but vermicelli which I couldn't find at my local Tesco today. Two questions I guess - the ingredient list specifically calls for 'roasted' vermicelli, so not sure what that means, and since I couldn't find it anyway, is there an easy substitute, or would that defeat the whole purpose?
Jan 10, 2015 | 10:32 am
#90
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I think you might be over worrying and it is pretty much a standard thin noodle, and I think you could choose any thin noodle that is thinner than spaghetti. If you google lockshen this sounds like it. Also thin wonton noodle. Also shop for a fine soup egg noodle. One variety of thin noodles is called 全蛋麵 (Cantonese jyutping). The noodle is basically just assuming the carb role of absorbing flavour from the test of the dish.
Good luck.
Good luck.