| Cooking Class | |
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| Topic Started: Mar 22 2014, 05:42 PM (15,955 Views) | |
| Doctor Magnus Warlock | Apr 1 2014, 08:25 AM Post #91 |
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He is most unworthy. On the plus side...no pun intended...the chicken remains ever so succulent & full of flavor. |
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| Plus 1 | Apr 1 2014, 05:47 PM Post #92 |
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Oh, I see. The chicken sounds great! |
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| Plus 1 | Apr 1 2014, 05:54 PM Post #93 |
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Roasted Asparagus Salad 1lb fresh asparagus, trimmed to bite size pieces 1 cup cherry tomatoes, halved 2 Tbs olive oil Kosher sea salt Feta Cheese to taste Toss asparagus & tomatoes in olive oil, put in baking dish, roast in oven at 400 degrees for 12-15 minutes. Toss the feta cheese into after taking out of the oven. Add salt to taste. Enjoy! |
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| The SOLE Controller | Apr 1 2014, 06:52 PM Post #94 |
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Here in Satan's kingdom...Not everyone will see a "brother" as their brother. Edited by The SOLE Controller, Apr 1 2014, 06:52 PM.
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| Moon Pie | Apr 2 2014, 11:07 AM Post #95 |
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Plus 1, I can explain how to make homemade baby food. You interested? |
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| VoiceofReason | Apr 2 2014, 07:06 PM Post #96 |
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I don't like asparagus, generally. But, I like to eat it anyway. ![]() And it was absolutely delicious in a salad I had once (at The Grind in Vegas); I want to try this.
Edited by VoiceofReason, Apr 2 2014, 07:07 PM.
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| Plus 1 | Apr 2 2014, 07:30 PM Post #97 |
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:-) Let me know if you like it. I typically don't eat it either but this was good. I forgot to mention you can toss it with some mixed greens if you want to. The juice in the tomatoes and olive oil make a dressing naturally, very tasty! This weekend, I face my rice fears! I'm putting on my war paint and I'll do my victory groove on the front lawn if it turns out right! If it doesn't, I'm contemplating hiring someone to cook for me. |
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| Plus 1 | Apr 2 2014, 07:35 PM Post #98 |
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Well, I have no babies at that age. However, where I work, there are young parents who could benefit from the information. I'm grateful for something to help them. :-) |
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| Plus 1 | Apr 5 2014, 10:06 AM Post #99 |
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I followed the rice cooking instructions and yes, it was a success! I cried. My husband cheered and clapped! :-) |
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| Plus 1 | Apr 6 2014, 01:15 PM Post #100 |
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I've never made a brisket before, but this was good. I served it with rice and roasted asparagus salad. My husband said paying for my cooking classes is a great investment! :-) Ingredients 1/4 cup Olive Oil 1 beef brisket (3-1/2 lb.), about 2 inches thick 3 cups sliced onions 3 carrots, peeled, cut up 2 jalapeno peppers, seeds removed 1/2 cup water Instructions Put oven at 350°F. Heat oil in large skillet on medium-high heat. Add meat; sear 5 min. or until evenly browned, turning occasionally. Put in a roasting pan or 13x9-inch baking dish. Surround with vegetables. Add water (I used beef broth and a splash of red wine vinegar) cover tightly with foil. Bake 2-1/2 to 3 hours or until meat is at (160ºF). Let stand, covered, on a cutting board, 10 min. Meanwhile, transfer vegetables to blender; blend until smooth. Add 1 cup meat drippings from bottom of pan; blend well. Cut meat across the grain into thin slices. Serve topped with vegetable sauce. May add a dollop of sour cream or plain yogurt if you prefer. Enjoy! |
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