"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Discuss Cooking Community Forums > New Member Introductions!
Click Here to Login
Thread Tools Display Modes
Old 12-04-2008, 11:41 AM   #11
Assistant Cook
x-termin8or's Avatar
Join Date: Dec 2008
Posts: 40
Welcome to the website! :)

x-termin8or is offline   Reply With Quote
Old 12-04-2008, 01:13 PM   #12
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 21,014
welcome, dunno. always good to see a fellow new yawkuh on board.

just so you know, there should be a sign under the banner that reads "abandon all hope of being skinny, ye who enter here".

We're coming in too fast and everyone is burning bright
Hundred and eighty two seconds, baby, and heaven is a trick of the light
Cold hell, my love, Cold hell, my love
buckytom is online now   Reply With Quote
Old 12-04-2008, 04:35 PM   #13
Sous Chef
Join Date: Mar 2008
Location: Philly PA
Posts: 702
Originally Posted by pacanis View Post
I'll take this time to step in and say Welcome, and disagree with D & S just a leeetle beeeet. I cook for myself and have no problem finding the drive, but then, I really love to eat Plus it helps living in a little town where the take out is quite limited.
Don't let living alone slow you down from making something that catches your eye.
Ditto... well except the little town thing.. just change that to "the hood"

Cooking for yourself can be very rewarding... more so than eating takeout and frozen dinners for sure... plus its always good to have the skills to impress on hand you never know when they may come in useful.
PanchoHambre is offline   Reply With Quote
Old 12-04-2008, 04:54 PM   #14
Sous Chef
ella/TO's Avatar
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
Welcome!!! and one helpful hint......clean up as you've finished using a utensil,pot or whatever, so you won't have a mess.....has stood me in good stead for many years.
p.s.....I make very tasty soups in the microwave.....then you can fill small containers and freeze them......
ella/TO is offline   Reply With Quote
Old 12-04-2008, 11:19 PM   #15
Sous Chef
smoke king's Avatar
Join Date: Mar 2008
Location: elkhorn, ne
Posts: 984
Nice to meet you DH2C! You stumbled across a good one alright!! Welcome to DC!!
Mess with me and you mess with the whole trailer park!!!
smoke king is offline   Reply With Quote
Old 12-05-2008, 12:00 AM   #16
Assistant Cook
Join Date: Dec 2008
Location: New York City
Posts: 5
Thank you. I am overwhelmed by the positive responses. I will attempt to make baked ziti this weekend. I'll let you all know how it turns out!
DunnoHow2Cook is offline   Reply With Quote
Old 12-05-2008, 06:19 AM   #17
Head Chef
Toots's Avatar
Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
Originally Posted by DunnoHow2Cook View Post
Thank you. I am overwhelmed by the positive responses. I will attempt to make baked ziti this weekend. I'll let you all know how it turns out!

I make baked ziti all the time and here is how I do it -

box of ziti noodles
1 large jar of storebought marina (I use Muir Glenn)
2 C shredded moz cheese
1/2 C sour cream
fresh parm (about 1/4 cup?)
1/2 lb hamburger
1/2 lb Italian sausage
1 onion, chopped
1-2 garlic cloves, minced

Preheat oven to 375.
Boil water and cook about 1/2 the package of ziti noodles (from a one lb. box)
In a large saucepan, brown the hamburger and sausage, about halfway through cooking add the onion, continue to cook until the onion looks done - drain grease and add chopped garlic. Stir well. Add marinara and simmer on low for 5 - 10 minutes.

Once pasta is done, drain well.

Spray your baking dish with Pam spray - I use a deep oval shaped casserole pan, but any pan with deep sides will do.

In the bottom of the pam, ladle about 1 cup of the sauce. Place half of the ziti noodles on top of the sauce. Sprinkle half of of the moz cheese onto the noodles and then smear all of the sour cream on. Place about half of the remaining the sauce ontop of this. Then add the remaining noodles, top with remaining sauce and sprinkle with all of the remaining moz cheese and parm cheese.
Cover and bake at 375 for 30 minutes or until hot and bubbly looking.

Makes enough for 6 generous servings.
Toots is offline   Reply With Quote
Old 12-05-2008, 09:25 AM   #18
Senior Cook
Essiebunny's Avatar
Join Date: Oct 2006
Posts: 473
You have joined a group of knowlegable people, always ready to help, and not just with cooking questions. You will soon feel like you know really are friends. I even try to put faces to the names. There are some really attractive folks around here.

Essiebunny is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:54 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.