30 lbs. of Velveeta Cheese! What to do?
Jane in CT
22 years ago
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Electrolux Induction cooktop EW30IC60LB
Comments (24)Reading the user guide for the Electrolux, it looks like it doesn't have shut-off timers on the burners (the timer is just a beeper). Competitor's models have individual shut-off timers for each burner as well as a beeper; that strikes me as useful. For example, when we are cooking Basmati rice on our gas cooktop, we let it simmer for 15 minutes then turn off the burner; with a shut-off timer on an induction cooktop, we could have the burner shut off automatically and avoid any risk of boiling dry and burning. If one believes the user guide, the restrictions on pan sizes are pretty tight on the Electrolux; however, I suspect that reality is different. When we tested the Bosch 800-series cooktop, it was noticeably more lenient on pan sizes than its manual said (pans that were smaller than the stated minimum sizes worked OK). I am dubious about the crosses instead of circles. Without trying it, I don't know whether that's really an issue. You could easily simulate that part by drawing crosses on a piece of paper and seeing how easy it is to get a pan centered. On the plus side, I like the look of the controls on the Electrolux - individual instant-set controls is about the best set-up I have seen, assuming that the instant-set part is not too fiddly (you still have +/- controls to tweak with if you don't hit the exact setting using the instant "dial"). The Electrolux has the largest number of power levels that I have seen on any induction unit - around 25! I don't know whether that is a plus or not; the Bosch has around 19, and that seemed to be plenty during our simple tests, but I don't have enough experience of these things to know whether even more levels might be useful in real-life cooking. FWIW, Wolf's induction cooktop only has around 9 levels. This post was edited by PeterH2 on Sun, Feb 17, 13 at 21:40...See MoreWhat to do with leftover cream cheese frosting?
Comments (15)In the old days, my mom always spread left over icing on graham crackers, topped it with another gramham cracker, and stores them in the refrigerator for snacks. With 4 kids in the family, they did not make it through the day. With left over pie crust, she baked stickies--rolled out the remaining dough, buttered it, sprinkled it with light brown sugar and a little cinnamon, folded the dough in half and sealed the edges and baked. These stickies never had a chance to cool completely before they disappeared....See More2 lbs of italian sausage..what to do..what to do
Comments (29)Terri, I missed the fact that the sausage was already ground. AND I missed the fact that you aren't looking for a pasta recipe. I would hate it if Moe didn't like pasta. How about making a stuffing for chicken using some of the ground sausage. You could stuff boneless chicken breasts or bone out and stuff a whole chicken. Home Cookin Chapter: Recipes From Thibeault's Table Chicken - Deboned Stuffed Chicken ================================== Source: Pat Davis Cooking School, Grand Rapids, Michigan 1979 Note: A Boned out Three pound chicken will feed 6 nicely. 1 3 pound chicken or 4 Whole Chicken Breasts (not singles 3 cups Fresh Bread - Crumbled 1 small onion 1 clove garlic 1/4 pound of Sausage (I usually use one Italian Sausage) 1/4 pound of mushrooms 1 teaspoon dried thyme or 2 teaspoons of fresh 1 egg Butter Chicken Broth Salt and pepper to taste Sauce 1/2 cup White Wine 1 cup Chicken Broth 1 onion 2 small tomatoes 1 garlic clove . Bone out whole chicken or if using just the breasts bone the breasts but leave them whole. DO NOT REMOVE SKIN Save bones. Saute onion, and garlic in butter. Add sausage, (if using link take meat out of casing), add sliced mushrooms and saute. Season with thyme,salt and pepper and mix in coarsely crumbled bread. Add chicken broth to moisten. Add egg. Stuff chicken,(or breasts) and sew up with unwaxed dental floss. Preheat oven to 375°. Place bones in shallow roasting pan and place chicken on bones. Roast for 30 minutes and then add one coarsely chopped onion, and two coarsely chopped tomatoes,and the garlic clove to the pan. Pour in 1/2 cup of white wine and 1/2 cup of chicken broth. Chicken should sit above liquid resting on the bones. Continue roasting for another 30 to 45 minutes or until chicken is cooked. (note: Breasts take the less time) When cooked remove chicken to board to rest and remove bones from pan. Skim excess fat from pan juices add the remaining 1/2 cup of chicken broth and pour contents into blender. Puree to make sauce. To serve,Remove dental floss (comes out easy with one little pull). Slice breasts into nice rounds and place 3 or 4 slices on each plate.If using the whole chicken, also slice in to 1/2 inch slices and place one to two on each plate. Drizzle with sauce....See MoreHelp...1/2 lb ground beef, what do I do
Comments (18)Here's another TERRIFIC recipe that calls for 1/2 pound of ground beef. So terrific, in fact, that next time I will double it and use a whole pound anyway. Actually, now that I think of it, it called for pork, but we don't eat pork, hence my substitution. But it was so heavenly with the beef, I was dreaming of the leftovers. I made this last week for Chinese New Year. I had a lot of napa cabbage and looked through my Chinese cookbooks for something different to do with it. I had potato cellophane noodles on hand, so I used those. I think it will be even better with regular ones. I will be making this often, not just for Chinese menus -- it is a GEM of a recipe because not only is it seriously delicious, it is SO fast -- on the table in about half an hour (at least if you already have minced ginger and minced garlic on hand), but it tastes like it's been simmering all day. Meatball Soup (Baitsai fensz rouwan tang) Adapted from "Harmony of Flavors," by Yung-chi Chao Chen, who writes, "This is a very delicious and substantial soup which combines meat, vegetables, and bean thread. It can be prepared and heated up before being served at banquets as well as at family meals." 2/3 lb. Chinese cabbage (celery cabbage or napa), about 3 cups, 1 1/2" sections 2 oz. dried bean thread (cellophane noodles) 6 cups water 1 1/2 T soy sauce 1/2 t salt For the meatballs: 1/2 lb ground beef [orig. recipe called for ground pork, about 1/4 fat] 1/4 t salt 1 T soy sauce 1 T minced scallion 1/2 t minced ginger root (I keep it already grated in the freezer) 1 t dry sherry 4 T water 2 t cornstarch Preparation 1. In a bowl, mix the meat with the salt, soy sauce, scallion, ginger, and sherry. Add water, 1 tablespoon at a time while with a spoon or a fork, mixing in one direction until all the water is used up and the meat has become a smooth paste. Sprinkle in the cornstarch and mix well. 2. Soak the bean thread in hot water for about 5 minutes. Drain and cut the thread into 6 inch lengths. 3. Wash the cabbage and drain. Cut the cabbage stalks into 1 1/2" sections. Cooking In a saucepan bring 6 cups of water to a boil. Add the cabbage, bring back to a boil, and then simmer for 5 minutes. Add the salt, soy sauce, and bean thread and cook for another 2 minutes. With a spoon scoop some meat mixture and with the help of the palm of your left hand, form the meat into a ball about 1 1/4" in diameter. Wet your left hand beforehand and also dip the spoon in a bowl of cold water every time you start a new meat ball. Drop the balls in the boiling soup one by one until all the meat is finished. Cover and simmer for 5 minutes and serve hot. Gung hay fat choy!...See Moregreenlady_zensearch_com
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