Nancy Young wrote:
> <firstname.lastname@example.org> wrote
> > You could do the same thing at home, by cooking up a large batch yourself
> > and then portioning them out into individual servings then freezing them.
Dan Abel wrote:
> > Is there any simple way to soften peppers and keep full taste???
> How do you cook your hamburgers? If you fry them in a pan, then I would
> suggest cooking the peppers with them.
> This is...
Make a roux with 3-4 tbs butter, 3-4 tbs flour. Add I can chicken
broth, I level tablespoon chicken boullion, pepper to taste. Add cooked
Combine with cooked pasta. I prefer radiatore. because it holds the
E Jones wrote:
> I'm looking for a recipe for old-fashioned chicken and noodles, cooked in a
> stock pot on top of the stove.
> I've searched the web, and found chicken-noodle casseroles (baked),
> chicken-noodle soup,...
Doug Kanter wrote:
> What methods have you tried for softening peppers. Be specific about heat
I've tried sauteing them, in butter in a frying pan on medium high
heat. I also tried boiling them or just soaking in water,...
I love to have bell peppers with my hamburgers. I prefer them kinda
soft: nice taste but "transparent" consistency.
For a while, I got "Maid Rite" frozen pepper steaks, but I don't know
how long they've been frozen,...
For those in the northeast US, the Sunbeam Bread area:
For decades, Sunbeam was advertised as "batter-whipped". It DID had a
smoother texture than most white breads, and, as the TV commercials
showed, if you ripped it...
In a recent thread on meatloaf, I noted that it often tastes better on
sandwiches the next day, and that I would reheat it by frying it in its
own fat or with a touch of butter.
So this morning for breakfast, I had refried meatloaf and...