Anybody cooking anything GOOD??
Answer:
a rare filet, a loaded baked potato, asparagus and a spinach salad!! Yum! Yum! Omaha meat had a great mart and I jumped contained by.
Air pie and blowy pud . Aint cooking at this hour.
I enjoy no idea. I'm going to my Grandparents house. Help?
cabonara - home made. Lots of crisp cold chardonay.
I'm cooking steak/with fried onions and gravy, potatoes and green beans. I might construct some white rice also. What are you cooking GOOD?
Chicken on the grill, baked potato, broccoli, salad, and garlic bread
STEAKS + COGNAC & MUSHROOMS SAUCE :
4 steaks
butter
cognac
mushrooms (like morels or a blend of wild)
double cream or crème fra^iche
salt & pepper
In a vessel, cook the steaks in butter, brackish & pepper.
When they're at mid cooking, add the mushrooms.
Turn up the fry to the max, pour some cognac and light the fire.
Stir and turn the steaks. When fire is rotten, add the cream. They're geared up
You can do the same, but instead, don't use mushrooms at adjectives and
do a sauce with cream and blue cheese, brackish and pepper on the side.
Still use the cognac and the flambé process with the steaks,
but pour the sauce indivually contained by the plate, not in the jar
POTATO GRATIN
Potatoes
double cream or crème fra^iche
a lot of crushed garlic
total milk
shredded Gruyère cheese (a lot)
salt & pepper
a touch of nutmag
butter
Start near all the ingredients at room heat, especially the milk
Clean & peel past its sell-by date the potatoes. Slice them (not to thick, nor too thin).
Butter an oven dish, and afterwards make layer like this :
Potatoes, a touch of garlic, a little of cream, for a moment of Gruyère, salt, pepper,
nutmeg (the nutmeg on every other layer), potatoes, for a time of garlic, etc etc.
Don't go to close to the edges of the dish, or it may over flow when cooking.
Finish by pouring the milk that it lately covers the potatoes and top it all next to Gruyère.
Bake in the oven at 380° for almost 40 minutes, depending on the type of potatoes. So taste one slice along the path to make sure the gratin doesn't over cook.
5 minutes previously the end, turn the oven on grill so the cheese turns a nice golden.
POTATO PANCAKES (the french way) :
Shred some potatoes, not too scrubby, not too thick.
Add to battered eggs (there must be more potatoes than eggs), beside crushed garlic.
In pan, put butter and manufacture the pancakes.
TOMATOES PROVENCALES (fast & easy) :
Cut the tomatoes in partly.
Put a touch of olive oil, brackish, pepper and crushed garlic, shredded parsley and
bread crumb (the thin kind) higher than each pieces of tomatoes.
Put within the oven at 400° but careful that the tomatoes remain firm and don't overcooked.
VEGETABLES MACEDOINE :
A pod of frozen peas (or fresh peas)
1/2 a bag of newborn carrots (fresh)
2-3 white potatoes (fresh)
2 onions
1 pack of salted pork (diced, in need the white fat)
Butter
In a pot, put the butter, the sliced onions and the diced pork.
Add the frozen peas and bay leaves. About 10 minutes after, the diced potatoes,
and 5 minutes after the carots.
Cook until the vegetable are cook the opening you like
FLANK STEAK, SHALLOTS & VINEGAR :
1 big flank steak (or skirt steak)
tons of sliced shallots
1 1/2 chalice of vinegar
butter
salt & pepper
In a jar, put some butter, then when melt, add the shallots, for a time salt & pepper and
when golden, clutch them out and put the steak in the vessel, salt & pepper again.
Cook on atmosphere heat. When golden on both size, put in the shallots and the vinegar and
let it reduced rather. When you have an homogeneous sauce, it's done.
Serve next to a gratin, boiled potatoes, or fresh pasta
SCALOPINIS MILANESE :
Veal scalopinis
2 eggs
bread crumbs
butter
1 lemon
salt & pepper
Scramble some untouched eggs, dip the veal scalopinis in it, after in bread crumbs (both sides).
In a container, put some butter & a touch of sunflower or peanut oil, and cook the veal on prevailing conditions heat. Salt & pepper.
Eat near a splah of lemon
SHRIMPS WHISKEY (or scallops):
Shrimps or scallops
double cream or crème fra^iche
a glass of whiskey or cognac (whiskey is better)
saline & pepper
butter
Put butter in a tub and when melted, donate the peeled shrimps (you can sign out the skin,
but it's messier to eat), salt & pepper.
Cook on atmosphere heat.
When starting to turn pink, turn the steam to the max, pour the alcohol and light a fire next to
a match (careful the eyebrows ;-)). Then attach the cream
Serve over white rice (better) or fresh pasta
Bon appétit
appetizer:Tuna Tartare surrounded by a Cucumber Boat topped with Caviar
intermezzo: rasberry sorbet
entree:Sicilian Penne near Swordfish and Eggplant
dessert:Tahitian Vanilla Creme Brulee
Jumbo Sea Scallops and pasta ( MMM)
Serves: 2
INGREDIENTS:
2 TBSP. - Olive grease
10 each (about 1 pound) - Jumbo deep-sea scallops (sized at under 10 per pound)
1/4 cup - Island Chimichurri Sauce (see recipe below)
2 TBSP. of respectively - Red, yellow and green bell pepper, 1/8” dice (confetti)
Fresh scallion-garlic-thyme angel tresses pasta (see recipe below)
Fresh ground black pepper and salt as needed
PREPARATION:
Prepare the Island Chimichurri Sauce and fresh scallion-garlic-thyme angel coat pasta as described below.
Season scallops lightly on both sides beside fresh ground black pepper and salt.
Heat the olive grease in a big sauté pan over surrounding substance heat until hot but not smoking. Add the scallops and sear on respectively side for 2-3 minutes until rich golden brown on each side and moist, even so cooked through in the center. Remove scallops from vessel to avoid over cooking while plating.
Mound the hot fresh scallion-garlic-thyme angel hair pasta surrounded by the center of two warm dinner plates.
Place the 2 scallops atop of respectively portion of pasta and 3 scallops evenly spaced around each mound of pasta. Top respectively scallop with 2 tsp of Island Chimichurri Sauce and a sprinkling of the three color pepper confetti.
We also serve this dish beside fresh steamed asparagus and black bean and corn salsa placed between the three scallops that surround the mound of pasta.
Island Chimichurri Sauce
INGREDIENTS:
1 TBSP - Olive oil, extra virgin
1 TBSP - Lemon liquid, fresh squeezed
1 TBSP - Lime juice, fresh squeezed
1/2 tsp - Sugar
2 tsp - Garlic, fresh, minced
1 TBSP - Each: fresh cilantro, parsley and scallions, finely chopped
PREPARATION:
Measure and combine adjectives ingredients in a small cup bowl and set aside until serving.
Fresh Scallion-Garlic-Thyme Angel Hair Pasta
INGREDIENTS:
8 oz. wt. - Angel hair or cappellini pasta
1 TBSP. - Salt
3 TBSP. - Olive grease
1 TBSP. - Garlic, fresh, minced
4 TBSP. - Butter, cold cut into 1/4 ” slices
3 TBSP. - Scallion tops, 1/8” sliced
1 tsp. - Fresh thyme leaves
chopped Salt and fresh ground black pepper to taste
PREPARATION:
Place 1 gallon of hot sea in a massive 6 quart pot, add 1 TBSP of saline and bring to a boil over high roast.
In a large sauté vessel, heat the olive grease over medium bake, add the garlic and sauté for 1 minute, do not brown. Remove from warmth and swirl in the butter until melt then mix within the scallions and thyme.
Cook the pasta in the boiling salted river per the instructions on the package. When cooked, drain thoroughly surrounded by a colander, then incorporate to the scallion-garlic-thyme butter mixture and toss to coat. Cover to keep hot, consequently immediately proceed to the searing the scallops and serving steps above.
Ham hocks, in a big pot of beans, chopped purple onion and cornbread.
Three-Cheese Linguine with Chicken and Spinach
Ingredients:
12 ounces linguine
1/4 cup extra-virgin olive grease
1 large garlic clove, minced
1 teaspoon finely chopped thyme
1/2 teaspoon finely chopped marjoram
1 pound skinless, boneless chicken breast, cut into 3-by-1/2-inch strips
Kosher saline and freshly ground pepper
Two 5-ounce bags prewashed kid spinach
3 ounces Asiago cheese, coarsely shredded (1 cup)
3 ounces Fontina cheese, coarsely shredded (3/4 cup)
3 ounces finely grated Parmesan cheese (3/4 cup)
Directions:
In a large pot of boiling salted wet, cook the linguine until al dente. Drain, reserving 1 cup of the cooking water.
Meanwhile, contained by a bowl, combine 3 tablespoons of olive oil near the garlic, thyme and marjoram. Add the chicken; season with brackish and pepper and toss.
Heat a large skillet. Add the spinach and cook over moderate roast, stirring, until wilted. Transfer to a colander and drain well. Wipe out the skillet.
Heat the remaining 1 tablespoon of olive grease until shimmering. Add the chicken and marinade. Cook over moderately high bake until just cooked through, something like 3 minutes. Toss in the spinach.
Return the pasta to the pot. Add the chicken, spinach, Asiago, Fontina and partially of the Parmesan. Add 3/4 cup of the reserved water. Cook over low warmth, tossing, until creamy, 1 minute; add more hose if needed. Season with brackish and pepper. Transfer to a bowl, sprinkle with the remaining Parmesan. Serve.
------------------
Italian Bread Wedges
Ingredients:
CRUST:
3 teaspoons alive dry yeast
1 cup warm river (110 degrees F to 115 degree F)
1 teaspoon sugar
2 tablespoons canola oil
1 teaspoon brackish
2 1/2 cups all-purpose flour
TOPPING:
1/3 cup fat-free Italian salad dressing
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Directions:
In a mixing bowl, dissolve yeast in 1/4 cup heat up water. Add sugar; tolerate stand for 5 minutes. Add the oil, saline, remaining water and 2 cups of flour; time until smooth. stir in satisfactory remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, in the region of 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and tolerate rise in a heat place until doubled, about 40 minutes.
Punch dough down. Turn onto a weakly floured surface. Pat dough flat. Let rest for 5 minutes. Press into a greased 14-in. pizza pan. Spread beside salad dressing. Combine the garlic powder, oregano, thyme and pepper; sprinkle over dough. Top with cheeses. Bake at 450 degree F for 15-20 minutes or until golden brown. Serve warm.
--------------
Strawberry, Rhubarb and Banana Crostata
Ingredients:
TOPPING:
1 1/2 cups pastry flour (1/2-pound)
3/4 cup polenta (1/4-pound)
1/2 cup sugar (3 1/2 ounces)
Large pinch fine brackish
1 1/2 teaspoons baking powder
1 teaspoon anise seeds, toasted
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 ample egg, lightly bested
FILLING:
1 pound rhubarb, cut into 1-inch pieces
1 full pint basket substantial, ripe strawberries, about 1 pound, hulled and halve or quartered
2 significant ripe bananas, cut into 1-inch pieces
2/3 cup sugar
2/3 cup packed feathery brown sugar
1/4 teaspoon freshly ground pepper
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon anise seed, toasted
1/2 orange, zest freshly grated
1 lemon, zest freshly grated
1/2 lemon, juiced
Vanilla gelato or sweetened whip cream, for serving, optional
Directions:
Preheat the oven to 375 degree F.
To make the topping, manoeuvre the flour, polenta, sugar, salt, baking powder, and anise seed into a food processor or a stand mixer fitted with the propel attachment. Pulse for a few seconds to combine.
Add the butter and pulse or mix on medium-low speed until the mixture resembles coarse crumbs.
Transfer the mixture to a bowl and trade name a well within the center. Pour the egg into the well and toss the egg and flour together weakly and thoroughly with your fingers until evenly mixed. The mixture will not hang in the comportment of a dough but will clump together if pressed in your palm. Set aside until needed.
To label the filling, combine adjectives the ingredients in a sizeable bowl and toss until well mixed. Turn mixture into a 2 quart shallow baking dish. Sprinkle the topping over the satisfying in an even cloak. Do not press down. Place the dish on a baking sheet to catch the drips and place within the oven.
Bake until the juices are bubbling up around the topping and the top is crisp and golden brown, just about 1 hour. Serve warm beside gelato, if desired.
im bakin a cake next to chocolate sauce - so r u comin home for dinner
BLT's made near turkey bacon. coleslaw and strawberry shortcake.
chicken pastsa
More Questions & Answers...
Answer:
a rare filet, a loaded baked potato, asparagus and a spinach salad!! Yum! Yum! Omaha meat had a great mart and I jumped contained by.
Air pie and blowy pud . Aint cooking at this hour.
I enjoy no idea. I'm going to my Grandparents house. Help?
cabonara - home made. Lots of crisp cold chardonay.
I'm cooking steak/with fried onions and gravy, potatoes and green beans. I might construct some white rice also. What are you cooking GOOD?
Chicken on the grill, baked potato, broccoli, salad, and garlic bread
STEAKS + COGNAC & MUSHROOMS SAUCE :
4 steaks
butter
cognac
mushrooms (like morels or a blend of wild)
double cream or crème fra^iche
salt & pepper
In a vessel, cook the steaks in butter, brackish & pepper.
When they're at mid cooking, add the mushrooms.
Turn up the fry to the max, pour some cognac and light the fire.
Stir and turn the steaks. When fire is rotten, add the cream. They're geared up
You can do the same, but instead, don't use mushrooms at adjectives and
do a sauce with cream and blue cheese, brackish and pepper on the side.
Still use the cognac and the flambé process with the steaks,
but pour the sauce indivually contained by the plate, not in the jar
POTATO GRATIN
Potatoes
double cream or crème fra^iche
a lot of crushed garlic
total milk
shredded Gruyère cheese (a lot)
salt & pepper
a touch of nutmag
butter
Start near all the ingredients at room heat, especially the milk
Clean & peel past its sell-by date the potatoes. Slice them (not to thick, nor too thin).
Butter an oven dish, and afterwards make layer like this :
Potatoes, a touch of garlic, a little of cream, for a moment of Gruyère, salt, pepper,
nutmeg (the nutmeg on every other layer), potatoes, for a time of garlic, etc etc.
Don't go to close to the edges of the dish, or it may over flow when cooking.
Finish by pouring the milk that it lately covers the potatoes and top it all next to Gruyère.
Bake in the oven at 380° for almost 40 minutes, depending on the type of potatoes. So taste one slice along the path to make sure the gratin doesn't over cook.
5 minutes previously the end, turn the oven on grill so the cheese turns a nice golden.
POTATO PANCAKES (the french way) :
Shred some potatoes, not too scrubby, not too thick.
Add to battered eggs (there must be more potatoes than eggs), beside crushed garlic.
In pan, put butter and manufacture the pancakes.
TOMATOES PROVENCALES (fast & easy) :
Cut the tomatoes in partly.
Put a touch of olive oil, brackish, pepper and crushed garlic, shredded parsley and
bread crumb (the thin kind) higher than each pieces of tomatoes.
Put within the oven at 400° but careful that the tomatoes remain firm and don't overcooked.
VEGETABLES MACEDOINE :
A pod of frozen peas (or fresh peas)
1/2 a bag of newborn carrots (fresh)
2-3 white potatoes (fresh)
2 onions
1 pack of salted pork (diced, in need the white fat)
Butter
In a pot, put the butter, the sliced onions and the diced pork.
Add the frozen peas and bay leaves. About 10 minutes after, the diced potatoes,
and 5 minutes after the carots.
Cook until the vegetable are cook the opening you like
FLANK STEAK, SHALLOTS & VINEGAR :
1 big flank steak (or skirt steak)
tons of sliced shallots
1 1/2 chalice of vinegar
butter
salt & pepper
In a jar, put some butter, then when melt, add the shallots, for a time salt & pepper and
when golden, clutch them out and put the steak in the vessel, salt & pepper again.
Cook on atmosphere heat. When golden on both size, put in the shallots and the vinegar and
let it reduced rather. When you have an homogeneous sauce, it's done.
Serve next to a gratin, boiled potatoes, or fresh pasta
SCALOPINIS MILANESE :
Veal scalopinis
2 eggs
bread crumbs
butter
1 lemon
salt & pepper
Scramble some untouched eggs, dip the veal scalopinis in it, after in bread crumbs (both sides).
In a container, put some butter & a touch of sunflower or peanut oil, and cook the veal on prevailing conditions heat. Salt & pepper.
Eat near a splah of lemon
SHRIMPS WHISKEY (or scallops):
Shrimps or scallops
double cream or crème fra^iche
a glass of whiskey or cognac (whiskey is better)
saline & pepper
butter
Put butter in a tub and when melted, donate the peeled shrimps (you can sign out the skin,
but it's messier to eat), salt & pepper.
Cook on atmosphere heat.
When starting to turn pink, turn the steam to the max, pour the alcohol and light a fire next to
a match (careful the eyebrows ;-)). Then attach the cream
Serve over white rice (better) or fresh pasta
Bon appétit
appetizer:Tuna Tartare surrounded by a Cucumber Boat topped with Caviar
intermezzo: rasberry sorbet
entree:Sicilian Penne near Swordfish and Eggplant
dessert:Tahitian Vanilla Creme Brulee
Jumbo Sea Scallops and pasta ( MMM)
Serves: 2
INGREDIENTS:
2 TBSP. - Olive grease
10 each (about 1 pound) - Jumbo deep-sea scallops (sized at under 10 per pound)
1/4 cup - Island Chimichurri Sauce (see recipe below)
2 TBSP. of respectively - Red, yellow and green bell pepper, 1/8” dice (confetti)
Fresh scallion-garlic-thyme angel tresses pasta (see recipe below)
Fresh ground black pepper and salt as needed
PREPARATION:
Prepare the Island Chimichurri Sauce and fresh scallion-garlic-thyme angel coat pasta as described below.
Season scallops lightly on both sides beside fresh ground black pepper and salt.
Heat the olive grease in a big sauté pan over surrounding substance heat until hot but not smoking. Add the scallops and sear on respectively side for 2-3 minutes until rich golden brown on each side and moist, even so cooked through in the center. Remove scallops from vessel to avoid over cooking while plating.
Mound the hot fresh scallion-garlic-thyme angel hair pasta surrounded by the center of two warm dinner plates.
Place the 2 scallops atop of respectively portion of pasta and 3 scallops evenly spaced around each mound of pasta. Top respectively scallop with 2 tsp of Island Chimichurri Sauce and a sprinkling of the three color pepper confetti.
We also serve this dish beside fresh steamed asparagus and black bean and corn salsa placed between the three scallops that surround the mound of pasta.
Island Chimichurri Sauce
INGREDIENTS:
1 TBSP - Olive oil, extra virgin
1 TBSP - Lemon liquid, fresh squeezed
1 TBSP - Lime juice, fresh squeezed
1/2 tsp - Sugar
2 tsp - Garlic, fresh, minced
1 TBSP - Each: fresh cilantro, parsley and scallions, finely chopped
PREPARATION:
Measure and combine adjectives ingredients in a small cup bowl and set aside until serving.
Fresh Scallion-Garlic-Thyme Angel Hair Pasta
INGREDIENTS:
8 oz. wt. - Angel hair or cappellini pasta
1 TBSP. - Salt
3 TBSP. - Olive grease
1 TBSP. - Garlic, fresh, minced
4 TBSP. - Butter, cold cut into 1/4 ” slices
3 TBSP. - Scallion tops, 1/8” sliced
1 tsp. - Fresh thyme leaves
chopped Salt and fresh ground black pepper to taste
PREPARATION:
Place 1 gallon of hot sea in a massive 6 quart pot, add 1 TBSP of saline and bring to a boil over high roast.
In a large sauté vessel, heat the olive grease over medium bake, add the garlic and sauté for 1 minute, do not brown. Remove from warmth and swirl in the butter until melt then mix within the scallions and thyme.
Cook the pasta in the boiling salted river per the instructions on the package. When cooked, drain thoroughly surrounded by a colander, then incorporate to the scallion-garlic-thyme butter mixture and toss to coat. Cover to keep hot, consequently immediately proceed to the searing the scallops and serving steps above.
Ham hocks, in a big pot of beans, chopped purple onion and cornbread.
Three-Cheese Linguine with Chicken and Spinach
Ingredients:
12 ounces linguine
1/4 cup extra-virgin olive grease
1 large garlic clove, minced
1 teaspoon finely chopped thyme
1/2 teaspoon finely chopped marjoram
1 pound skinless, boneless chicken breast, cut into 3-by-1/2-inch strips
Kosher saline and freshly ground pepper
Two 5-ounce bags prewashed kid spinach
3 ounces Asiago cheese, coarsely shredded (1 cup)
3 ounces Fontina cheese, coarsely shredded (3/4 cup)
3 ounces finely grated Parmesan cheese (3/4 cup)
Directions:
In a large pot of boiling salted wet, cook the linguine until al dente. Drain, reserving 1 cup of the cooking water.
Meanwhile, contained by a bowl, combine 3 tablespoons of olive oil near the garlic, thyme and marjoram. Add the chicken; season with brackish and pepper and toss.
Heat a large skillet. Add the spinach and cook over moderate roast, stirring, until wilted. Transfer to a colander and drain well. Wipe out the skillet.
Heat the remaining 1 tablespoon of olive grease until shimmering. Add the chicken and marinade. Cook over moderately high bake until just cooked through, something like 3 minutes. Toss in the spinach.
Return the pasta to the pot. Add the chicken, spinach, Asiago, Fontina and partially of the Parmesan. Add 3/4 cup of the reserved water. Cook over low warmth, tossing, until creamy, 1 minute; add more hose if needed. Season with brackish and pepper. Transfer to a bowl, sprinkle with the remaining Parmesan. Serve.
------------------
Italian Bread Wedges
Ingredients:
CRUST:
3 teaspoons alive dry yeast
1 cup warm river (110 degrees F to 115 degree F)
1 teaspoon sugar
2 tablespoons canola oil
1 teaspoon brackish
2 1/2 cups all-purpose flour
TOPPING:
1/3 cup fat-free Italian salad dressing
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash pepper
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Directions:
In a mixing bowl, dissolve yeast in 1/4 cup heat up water. Add sugar; tolerate stand for 5 minutes. Add the oil, saline, remaining water and 2 cups of flour; time until smooth. stir in satisfactory remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, in the region of 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and tolerate rise in a heat place until doubled, about 40 minutes.
Punch dough down. Turn onto a weakly floured surface. Pat dough flat. Let rest for 5 minutes. Press into a greased 14-in. pizza pan. Spread beside salad dressing. Combine the garlic powder, oregano, thyme and pepper; sprinkle over dough. Top with cheeses. Bake at 450 degree F for 15-20 minutes or until golden brown. Serve warm.
--------------
Strawberry, Rhubarb and Banana Crostata
Ingredients:
TOPPING:
1 1/2 cups pastry flour (1/2-pound)
3/4 cup polenta (1/4-pound)
1/2 cup sugar (3 1/2 ounces)
Large pinch fine brackish
1 1/2 teaspoons baking powder
1 teaspoon anise seeds, toasted
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 ample egg, lightly bested
FILLING:
1 pound rhubarb, cut into 1-inch pieces
1 full pint basket substantial, ripe strawberries, about 1 pound, hulled and halve or quartered
2 significant ripe bananas, cut into 1-inch pieces
2/3 cup sugar
2/3 cup packed feathery brown sugar
1/4 teaspoon freshly ground pepper
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon anise seed, toasted
1/2 orange, zest freshly grated
1 lemon, zest freshly grated
1/2 lemon, juiced
Vanilla gelato or sweetened whip cream, for serving, optional
Directions:
Preheat the oven to 375 degree F.
To make the topping, manoeuvre the flour, polenta, sugar, salt, baking powder, and anise seed into a food processor or a stand mixer fitted with the propel attachment. Pulse for a few seconds to combine.
Add the butter and pulse or mix on medium-low speed until the mixture resembles coarse crumbs.
Transfer the mixture to a bowl and trade name a well within the center. Pour the egg into the well and toss the egg and flour together weakly and thoroughly with your fingers until evenly mixed. The mixture will not hang in the comportment of a dough but will clump together if pressed in your palm. Set aside until needed.
To label the filling, combine adjectives the ingredients in a sizeable bowl and toss until well mixed. Turn mixture into a 2 quart shallow baking dish. Sprinkle the topping over the satisfying in an even cloak. Do not press down. Place the dish on a baking sheet to catch the drips and place within the oven.
Bake until the juices are bubbling up around the topping and the top is crisp and golden brown, just about 1 hour. Serve warm beside gelato, if desired.
im bakin a cake next to chocolate sauce - so r u comin home for dinner
BLT's made near turkey bacon. coleslaw and strawberry shortcake.
chicken pastsa
More Questions & Answers...