Recent content by Rebam98

Thanks everyone ... I bought what I think is a good vegetable peeler and it seemed to work well. I was prepared to boil it a little to get it off but no need to, this time. The recipe turned out fantastic, IMO. I kept wanting to go back for more anyway. I'm bringing it to a potluck...

Thanks! I was wondering if they had a peeled bnut squash on the market yet ... apparently!

Hey all! I want to make a butternut squash dish for a Thanksgiving potluck. This is the one I have in mind. But ... peeling a bnut squash kind of intimidates me. Does anyone have any tips on how to best peel a bnut squash? The recipe calls for the squash to be cubed so I was figuring I...

I agree; I have found this method to be the best for most roasts. I also let the meat sit at room temp for at least 1/2 hour before putting it in the oven to bring the meat to room temp. I tried the oven bag method and I'm not really sure that it kept the lamb moist. I think that having a...

For a side, pan-roasted broccoli is one of my favorites and always a hit. Pretty much put veggie oil or Pam in a frying pan, put cut up broccoli in, and just let them sit there on medium high hit for a few minutes or until they start to brown. Flip them over and do the same thing. You can...

I was actually thinking the same thing ....

Hi- I had the most amazing grilled vegetables on Sunday at a brunch. It was a "grilled vegetable" dish, including broccoli, cauliflower, yellow and green squash and snap peas, that tasted like it had steak juice or something drizzled on them. I am not positive that it was steak juice but that...

Wow, thanks everyone! These are really great ideas.

Hi- I have a recipe that calls for wine and it says I can replace it with a "viniagrette" if I want to. I don't really feel like buying a good bottle of wine, just to dump it down the sink. But I'm confused by what they mean about "viniagrette." "Vinagriattes", to me, come in a variety of...

Thanks! So the 450 at 20 minutes is just for color .... ? That's silly. I thought maybe it was to do something to the marinade on the lamb. What should I do with the squash and potatoes after I cook them and am waiting for the lamb to be done: put them in the refrigerator or just leave them...

Hey everybody, Tomorrow I plan on making leg of lamb for Easter. The recipe calls to put the oven at 450 for the first 20 minutes and 400 for the next hour or so. Reading through the multiple reviews, most thought this was way too high and burned the top of their lamb. There were several...

I did originally post this in the knife forum.

I came browsing through this topic, as I was about to start one similar to it. My mother told me not to add the egg because it makes it taste disgusting. I always liked the cheese filling of hers - she actually makes stuffed shells. While making it, you can easily eat the cheese mixture right...

To answer my question earlier of whether or not to buy one knife now and add later or buy a cheap knife now until I could afford/choose a set.... I found out that buying a set of good knives is not cheaper than buying them individually. So for anyone who wants to know, buying a good individual...

The lady recommended a Santoku too. She said it's good for cutting smoked salmon. Seems like it might come in handy someday, but for now, I don't need it much.