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Search: Posts Made By: Lizannd
Forum: General Cooking 03-30-2010, 09:27 AM
Replies: 18
Views: 3,672
Posted By Lizannd
The Rick Bayless recipe is just about the proportions

I use. I may use a little more shortening because I don't use lard. You don't knead the dough at all. Just mix the flour salt and shortening together very well. Like a pie crust but you want the...
Forum: General Cooking 03-28-2010, 09:59 AM
Replies: 18
Views: 3,672
Posted By Lizannd
I use shortening not oil and they come out floppy. When I

first started making them they turned out crispy also, then I cut the amount of shortening the recipe called for in half and they come out perfectly every time. I cook them over fairly high heat,...
Forum: General Cooking 03-19-2010, 06:14 PM
Replies: 4
Views: 1,739
Posted By Lizannd
If you don't want to try piercing the eggs then

just stir them as the water is coming to a boil. After a minute or two of boiling then you can stop stirring. I learned this from a chinese cooking show and it works. Nicely centered yolks every...
Forum: Cakes & Cupcakes 03-03-2010, 04:33 PM
Replies: 6
Views: 2,821
Posted By Lizannd
I wonder if it would help if you supremed the limes.

I always remove the membranes when I eat a grapefruit and there is no bitterness at all. Grapefruit is also very bitter and maybe there is more bitterness in the membranes of the limes than there is...
Forum: I only have "these" ingredients...help me be creative 02-24-2010, 07:49 AM
Replies: 31
Views: 4,353
Posted By Lizannd
Stuffed mushrooms. Remove stem and scrape out

the gills, I use white button or crimini, add a dab of dijon mustard, a chunk of cheese to fit and bake in a buttered dish covered at 350 for about 10 - 15 minutes. Just until the cheese is melted...
Forum: Appliances 01-29-2010, 11:02 AM
Replies: 8
Views: 1,961
Posted By Lizannd
I only have 1 light, for when the burner is on but it

stays lit until the cooktop cools off. It should say in your owners manual how yours works. As far as I know all the stoves like this have some sort of light that indicates the cooktop is still hot.
Forum: I only have "these" ingredients...help me be creative 01-28-2010, 08:47 AM
Replies: 18
Views: 3,284
Posted By Lizannd
You should check out some of the vegetarian cuisines

from around the world. Indian food uses many many spices but you certainly don't need to add hot peppers. Many Thai dishes use hot curry paste but again you can control the amount of heat by either...
Forum: Chicken, Turkey & other Fowl 01-12-2010, 08:30 AM
Replies: 2
Views: 1,226
Posted By Lizannd
Forum: Eggs, Cheese & Dairy 01-11-2010, 12:52 PM
Replies: 42
Views: 5,653
Posted By Lizannd
If you use olive oil spray instead of a glob of butter the

flavor will never even come close. They may also use a yellow and butter flavored shortening product that contains salt. I am sure they seasoned their eggs with salt even if they did not use black...
Forum: International Cuisines and Ethnic Cookery 01-08-2010, 07:43 AM
Replies: 2
Views: 1,144
Posted By Lizannd
I don't have a recipe, I just make my flour tortillas by feel,

but I would imagine that if she made them the "old school" way then they
contained lard. It contributes to the texture as well as flavor.
Forum: Cookies 12-22-2009, 09:00 AM
Replies: 18
Views: 3,916
Posted By Lizannd
Re 1950 eggs. When I use an old recipe I now use extra

large eggs. A former egg farmer explaned that the size of the eggs,(large, extra large etc.) is based on the weight of a dozen. For example if 1 dozen large eggs must weigh 24 ozs. then the easiest...
Forum: Special Events Planning & Holiday Cooking 11-02-2009, 03:11 PM
Replies: 7
Views: 1,769
Posted By Lizannd
go vegetarian. i am sure that the "only eats chicken"

person eats vegetables or pasta. eggplant parm, or spaghetti with pesto.
you can hold back some of the spaghetti and serve with butter and cheese for the kids. salad and bread and fruit and the...
Forum: Food Shows, News and Media 09-08-2009, 08:35 AM
Replies: 8
Views: 1,970
Posted By Lizannd
I actually found him to be funny, scripted or not. Very

naturel in front of the camera also. I didn't care for his bacon show but I will watch him again. I also imagine that I will get a recipe or two from him.
Forum: Beef 09-03-2009, 09:00 AM
Replies: 9
Views: 1,726
Posted By Lizannd
Forum: General Cooking 08-28-2009, 09:43 AM
Replies: 11
Views: 2,151
Posted By Lizannd
You should follow the directions of the container of

powdered milk. Only from there will you get the correct way to mix.
Every brand may have a slightly different concentration. Also 26 years ago when my son was born I was told that there was no...
Forum: Cookware 08-25-2009, 08:19 AM
Replies: 3
Views: 1,547
Posted By Lizannd
As far as the sticking problem, I am guessing that the

pan is not hot enough. A cast iron pan takes much longer than a stainless steel pan to heat up. If the pan is well seasoned and hot enough the food really won't stick.
Forum: International Cuisines and Ethnic Cookery 08-20-2009, 07:36 AM
Replies: 51
Views: 13,901
Posted By Lizannd
O.K. you asked. I would like you to post the following

recipes PLEASE.

Garlic Shrimp
Braised Prawns
Spicey Shrimp
Szechuan Style Steamed Crawfish
Lemon Grass Chicken
Crawfish and Crab boil
Forum: General Cooking 07-23-2009, 08:01 AM
Replies: 16
Views: 1,820
Posted By Lizannd
Just one word of caution, some turkey fryers are aluminum

which is not a good idea for tomato sauce. The aluminum can react with the acid in the tomato. If you can find a very large stainless steel pot use that.
Forum: Culinary Gardener 07-21-2009, 08:09 AM
Replies: 29
Views: 3,290
Posted By Lizannd
We always grow Heinz. It is a nice size, with a...

We always grow Heinz. It is a nice size, with a nice flavor and good for eating raw and canning and cooking. I always don't like a Roma for cooking. Sometimes I don't want a thick sauce type...
Forum: Terms & Techniques 07-16-2009, 07:45 AM
Replies: 16
Views: 5,291
Posted By Lizannd
Brandade, a pureeof salt cod, here's wicki def.

Brandade is a puree of salt cod (http://en.wikipedia.org/wiki/Salt_cod), olive oil (http://en.wikipedia.org/wiki/Olive_oil) and milk (http://en.wikipedia.org/wiki/Milk). Brandade is a specialty of...
Forum: Cookware 07-15-2009, 02:23 PM
Replies: 12
Views: 19,448
Posted By Lizannd
When you are using the convection mode you cook

just like in a regular oven. The manual states that microwaves are not used so you would be able to use metal cookware. If you use the combination mode then you would want to follow microwave cooking...
Forum: Substitutions 07-15-2009, 08:30 AM
Replies: 7
Views: 9,808
Posted By Lizannd
Can you get Lyle's Golden Syrup? A British product.

The corn syrup in the brittle recipe is probably to prevent crystalization of the sugar as well as sweetness.
Forum: General Cooking 07-01-2009, 07:46 AM
Replies: 50
Views: 5,895
Posted By Lizannd
Forum: Vegetables 06-15-2009, 08:28 AM
Replies: 14
Views: 2,150
Posted By Lizannd
here's a recipe for acqua cotta recreated from Lidia Bastianich's tv shoe.

1 onion, finely chopped
2 ribs celery plus leaves,
about 1 cup loosely packed flat-leaf parsley leaves,
about 1 cup loosely packed basil leaves
2-3 T. tomato paste (or 1 fresh tomato, peeled and...
Forum: General Cooking 06-11-2009, 01:35 PM
Replies: 1
Views: 1,118
Posted By Lizannd
What a good idea to keep the brine. If the store will

not let you weigh the olives, then add the brine then I would save the brine. I buy my olives from a small ethnic grocery store. They have us get the olives with a little brine, then weigh the...
Showing results 1 to 25 of 260

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