Although there are no instructions here, it doesn’t take a genius to figure out it should all be combined. Once combined, however, the rest is up to you to figure out, I guess! My assumption is it is ready to use for making pizza. I might try this one. Sprinkle your pizza pan with cornmeal and you may even want to use shortening on the pan. I’m not an expert at pizza, so your experience may vary. Feel free to comment with your thoughts and pizza methods. Continue reading
This feels like a Sunday Roast kind of recipe! We never really had Sunday Roast in my family, we had Monday Night Soup though. :-) So, on this recipe, it references that no steam should escape from the roasting pan. I wonder if you could make this in a roast pot with a well sealed lid, or even in a slow cooker / pressure cooker? Continue reading
This recipe is probably misspelled and is really for a dish called Chicken Francaise – which is a battered chicken breast served with a lemon sauce. It is thought to originate in New York City or possibly Rochester. Francaise style is to dredge the item through flour and egg wash before sautéing it. Although no one really knows where the dish originated, some suggest it was an Italian veal dish brought with Italian immigrants to New York, but they substituted chicken as it was less expensive than veal. Others suggest that the veal boycotts of the 1970s encouraged chefs to use chicken in its place. Regardless, it sounds lovely. Continue reading
Two recipes for zucchini pizza with only one variation – the addition of garlic in one of them. This seems like a side dish, maybe in place of a bread or as the veggie to a meal. Have you made something like this? Tell us, please! Continue reading
Ah, lasagna, that layered pasta and meat casserole made of comfort and calories! This recipe is called Quick Lasagna, but I can’t see how it would be much quicker than “slow” lasagna, except maybe that the sauce is not simmered all day. These days, we open a jar of sauce and just use that. Prego! Not the brand, but the word that means “quick!” :-) Continue reading
These manicotti are a cheese & veggie version, where I have made them with ground beef and/or Italian sausage in the past. They are going to be flavorful and delicious. Note that similar to Sicilian meatballs, the recipe calls for ground nutmeg. I always have to be really careful when cooking the manicotti shells. You don’t want to boil them to full softness as they can tear as you are removing from water and/or stuffing them. Al dente or even a little less is good, then you can use two forks, a butter knife or even chopsticks to remove them from the water. They will absorb additional liquid from the sauce poured over them while they are baking.
P.S. Today in America it is Mother’s Day, so HAPPY MOTHER’S DAY to my readers (and especially my Mom!).
When you want to season your dish but don’t want to have bits of herb remaining, a bouquet garni might be the way to go. Literally translated from the French as ‘garnished bouquet’ this little bundle of herbs is typically used in soups and sauces. Traditionally, the bouquet was bound with leek leaves, but the more modern method is to tie a bundle of herbs with kitchen string or butcher’s twine. You could also tie it in a teabag or coffee filter depending on what you are putting into it. In the two examples above, we have one bundle that could be tied and another that would need to be bound into something. Continue reading