Recent content by Vermin8

Placlady, I usually use 350 and it takes 5 mins or a couple mins more to preheat)

I'm supposed to make a sweet potato casserole for Thanksgiving tomorrow (mashed sweet potatoes, sugar, butter, lemon juice, rum, raisins, ground ginger, eggs, vanilla, milk allspice). How much can I do the day before? Can I make the casserole and refridgerate to be cooked in the morning? If not...

I put the shrimp in raw and stir fried for several minutes (it was large shrimp). It turned out fine. Thanks, everyone!

I want to try shrimp fried rice this weekend. Most of the recipes I see say x volume shrimp, peeled and deveined and heat a couple minutes. They don't say whether the shrimp should be boiled beforehand or not. Will the shrimp cook in just a couple minutes or should I boil till pink beforehand?

Now this has me thinking...you could do this with other beans and other flavoring... Kidney beans or great northern beans or navy beans? Would they suffice? Other flavorings? DH and I were at our favorite bar for 25 cent wing night so of course that gave me ideas... Old Bay (how much seasoning...

Thanks, everyone, good suggestions.

I have this basic recipe for rice pilaf. I would like to integrate dried lentils into it (btw, I’m going to double it). Can anyone give me advice on method? I’m assuming I put the lentils in when I put into the oven, but should they be fully cooked or cooked to al dente or hydrated but not...

Thanks for the advice - but I live in an apartment so an outside garden is not an option. My apartment does not face south.

I've been trying to grow a rosemary plant indoors. I bought the small plant and replanted at home. Since it's grown, the lower leaves on the stems are whitish and looked curved and withered rather than straight and green. What an doing wrong?

Goodweed, you say 40 min at 400 F. I assume that varies with the size of what you are cooking (ie, chicken nuggests vs. tenders or fishsticks vs. a half breast or half fish)?

Thanks, everyone. Linicx, what's your recipe for batter and is it primarily for oil frying (I do little of frying)? ChefJune, I'll try the panko and I like the idea of wine as a moistening agent.

That makes sense - I tried breading chicken without flour and it slid off. I'm trying the flour next and see how that does.

...for either baking or frying (I tend to default to baking). I've noticed most recipes use either buttermilk or eggs as a bonding agent. What are the advantages/disadvantages for each. I've also seen (for both) to coat the meat with flour before dipping into the liquid. Is this better than...

It's a chicken dish I make - I saute some onions, red pepper, and garlic & spices, put in some white beans, beans (I had previously used canned and I just put the contents of the can in), sauteed chicken chunks, and chicken broth, and last put in rice.

Thanks to both of you.