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Post by The Urban Mythbuster on Jun 2, 2015 14:21:09 GMT
I am watching slightly bemused that a Nation that can put thousand-island-dressing in as a replacement for Tomato sauce on a pizza can complain about having Pineapple on there. Or someone that will quite happily eat a pizza with a slice of cooked tomato on the top can complain about fruit. Tomato and Pineapple, both loosely bundled into the "fruit" category. Ham and Pineapple is one of the classic food combinations that just "works", and for me, I cant see wht replacing sliced tomato as a pizza topping with sliced Pineapple is much out of the way.... Especially from people who also consider something out of a TUBE as cheese. Cultural Differences... Cooked fruit. If you have never tried Apple pie, do so now. Peaches poached in alcohol. Cooked fruit is just fine in many many ways, yes, sure, some of it, like Damsons, Dates, Oranges, maybe they have no place on a pizza?.. unless of course, you like it that way. <SNIP> allrecipes.com/Recipe/Fruit-Pizza-II/I have to reserve judgement, I have never tried that. I have had a cold pie that is similar to that. pastry crust with a layer of chocolate melted into it, then a creamy filling and the fresh fruit on top. it is a nice summer dessert. For a fruit pie, it is much better if it is unbaked (or just the crust - graham cracker or pastry - is baked) with vanilla yogurt. Don't like it with a fruit flavored yogurt. |
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Post by the light works on Jun 2, 2015 14:33:26 GMT
For a fruit pie, it is much better if it is unbaked (or just the crust - graham cracker or pastry - is baked) with vanilla yogurt. Don't like it with a fruit flavored yogurt. I could quite nicely throw this into a graham cracker crust, I think. Attachment Deleted(the secret ingredient is vanilla yogurt in the bottom layer of the salad, and a very light sprinkle of cinnamon.) |
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Post by The Urban Mythbuster on Jun 2, 2015 14:47:05 GMT
Last night for dinner I made a family favorite: Baked Ziti (aka Quick Lasagna) Ingredients: 1 box (1 pound) Rigatoni (I like a large, sturdy pasta for this) 1 16 oz jar of marinara sauce 1 8 oz container of whole milk ricotta 2-4 cups of mozzarella cheese (this isn't an exact science  ) Directions: Salt and boil a large pot of water. Preheat oven to 350(F). Cook pasta until tender, but not soft (it will continue to cook in the oven). Drain pasta and return to pot. Add sauce, ricotta and half of mozzarella. Stir mixture and transfer to baking (or casserole) dish. Spread remaining mozzarella over the top. Place dish in over and bake for half hour (I bake until the mozzarella starts to brown, so time may vary). Serve with a salad and crusty bread. Enjoy. Side Note: The best part about making this dish is that the prep is all done with one pot. |
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Post by the light works on Jun 2, 2015 14:50:16 GMT
Last night for dinner I made a family favorite: Baked Ziti (aka Quick Lasagna) Ingredients: 1 box (1 pound) Rigatoni (I like a large, sturdy pasta for this) 1 16 oz jar of marinara sauce 1 8 oz container of whole milk ricotta 2-4 cups of mozzarella cheese (this isn't an exact science ) Directions: Salt and boil a large pot of water. Preheat oven to 350(F). Cook pasta until tender, but not soft (it will continue to cook in the oven). Drain pasta and return to pot. Add sauce, ricotta and half of mozzarella. Stir mixture and transfer to baking (or casserole) dish. Spread remaining mozzarella over the top. Place dish in over and bake for half hour (I bake until the mozzarella starts to brown, so time may vary). Serve with a salad and crusty bread. Enjoy. Side Note: The best part about making this dish is that the prep is all done with one pot. did you miss saying to top it with the rest of the mozzarella? |
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Post by The Urban Mythbuster on Jun 2, 2015 14:53:34 GMT
Last night for dinner I made a family favorite: Baked Ziti (aka Quick Lasagna) Ingredients: 1 box (1 pound) Rigatoni (I like a large, sturdy pasta for this) 1 16 oz jar of marinara sauce 1 8 oz container of whole milk ricotta 2-4 cups of mozzarella cheese (this isn't an exact science ) Directions: Salt and boil a large pot of water. Preheat oven to 350(F). Cook pasta until tender, but not soft (it will continue to cook in the oven). Drain pasta and return to pot. Add sauce, ricotta and half of mozzarella. Stir mixture and transfer to baking (or casserole) dish. Spread remaining mozzarella over the top. Place dish in over and bake for half hour (I bake until the mozzarella starts to brown, so time may vary). Serve with a salad and crusty bread. Enjoy. Side Note: The best part about making this dish is that the prep is all done with one pot. did you miss saying to top it with the rest of the mozzarella? I originally forgot the sentence 'Spread remaining mozzarella over the top.' I fixed it after submitting it. |
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Post by OziRiS on Jun 2, 2015 17:14:26 GMT
Last night for dinner I made a family favorite: Baked Ziti (aka Quick Lasagna) Ingredients: 1 box (1 pound) Rigatoni (I like a large, sturdy pasta for this) 1 16 oz jar of marinara sauce 1 8 oz container of whole milk ricotta 2-4 cups of mozzarella cheese (this isn't an exact science ) Directions: Salt and boil a large pot of water. Preheat oven to 350(F). Cook pasta until tender, but not soft (it will continue to cook in the oven). Drain pasta and return to pot. Add sauce, ricotta and half of mozzarella. Stir mixture and transfer to baking (or casserole) dish. Spread remaining mozzarella over the top. Place dish in over and bake for half hour (I bake until the mozzarella starts to brown, so time may vary). Serve with a salad and crusty bread. Enjoy. Side Note: The best part about making this dish is that the prep is all done with one pot. No meat? I'd fry some ground beef and some chopped onions in a little oil, add some salt, garlic pepper and paprika while frying and then add the sauce to that before putting it in the dish. |
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Post by The Urban Mythbuster on Jun 2, 2015 20:04:17 GMT
Last night for dinner I made a family favorite: Baked Ziti (aka Quick Lasagna) Ingredients: 1 box (1 pound) Rigatoni (I like a large, sturdy pasta for this) 1 16 oz jar of marinara sauce 1 8 oz container of whole milk ricotta 2-4 cups of mozzarella cheese (this isn't an exact science ) Directions: Salt and boil a large pot of water. Preheat oven to 350(F). Cook pasta until tender, but not soft (it will continue to cook in the oven). Drain pasta and return to pot. Add sauce, ricotta and half of mozzarella. Stir mixture and transfer to baking (or casserole) dish. Spread remaining mozzarella over the top. Place dish in over and bake for half hour (I bake until the mozzarella starts to brown, so time may vary). Serve with a salad and crusty bread. Enjoy. Side Note: The best part about making this dish is that the prep is all done with one pot. No meat? I'd fry some ground beef and some chopped onions in a little oil, add some salt, garlic pepper and paprika while frying and then add the sauce to that before putting it in the dish. I should have listed those as optional ingredients (ground beef, ground sausage, ground pork, ground turkey). Saute the meat with onion and garlic, add to mixture. If you want to go the healthier route, finely chop some spinach (fresh/uncooked) and add that to the mixture. Or, go all the way, add the spinach to the saute pan with the meat/onions/garlic. One of the beauties of this recipe is how many different ways it can be modified to find the flavor that's right for you & your family.  |
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Post by OziRiS on Jun 2, 2015 20:34:38 GMT
No meat? I'd fry some ground beef and some chopped onions in a little oil, add some salt, garlic pepper and paprika while frying and then add the sauce to that before putting it in the dish. I should have listed those as optional ingredients (ground beef, ground sausage, ground pork, ground turkey). Saute the meat with onion and garlic, add to mixture. If you want to go the healthier route, finely chop some spinach (fresh/uncooked) and add that to the mixture. Or, go all the way, add the spinach to the saute pan with the meat/onions/garlic. One of the beauties of this recipe is how many different ways it can be modified to find the flavor that's right for you & your family. So your original recipe just serves as a base and then you can add whatever you feel like. |
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Post by The Urban Mythbuster on Jun 2, 2015 20:43:56 GMT
I should have listed those as optional ingredients (ground beef, ground sausage, ground pork, ground turkey). Saute the meat with onion and garlic, add to mixture. If you want to go the healthier route, finely chop some spinach (fresh/uncooked) and add that to the mixture. Or, go all the way, add the spinach to the saute pan with the meat/onions/garlic. One of the beauties of this recipe is how many different ways it can be modified to find the flavor that's right for you & your family. So your original recipe just serves as a base and then you can add whatever you feel like. Absolutely, add anything you want to...except for pineapple  |
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Post by silverdragon on Jun 3, 2015 6:20:43 GMT
Quick Pasta bake.
Get a bunch of Pasta, any shape, dont matter.
Chuck in with a tin of chopped plum peeled tomato, and bake covered until pasta is soft.
Get on with the flavour, I use some seasoning and dried herb, but I then chuck in some dried meats, such as Chorizo, other dried sausage meats, bacon, whatever you like, even a few veg if you must.
Good idea, if it fits in your mind as a pizza topping, it can go in here as well.
Mix it all over, chuck some grated cheese (Cheddar does well) on the top and bake again uncovered until its all melted and hot.
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Post by wvengineer on Jun 4, 2015 0:00:38 GMT
It is strawberry season at the local farms, so I need a good recipe for strawberry daiquiris. Anyone got a favourite one?
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Post by The Urban Mythbuster on Jun 4, 2015 0:28:58 GMT
It is strawberry season at the local farms, so I need a good recipe for strawberry daiquiris. Anyone got a favourite one? I'm much more of a strawberry shortcake fan...three ingredients and its done. Sponge cake*/pound cake/biscuits Strawberries Whipped Cream (Use the real stuff, Cool Whip is a travesty!) *If you can find 'Dessert Shells' or 'Lady Fingers', even better! |
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Post by the light works on Jun 4, 2015 1:08:36 GMT
It is strawberry season at the local farms, so I need a good recipe for strawberry daiquiris. Anyone got a favourite one? I'm much more of a strawberry shortcake fan...three ingredients and its done. Sponge cake*/pound cake/biscuits Strawberries Whipped Cream (Use the real stuff, Cool Whip is a travesty!) *If you can find 'Dessert Shells' or 'Lady Fingers', even better! please: oven to 425 degrees (F) Flour: 1 cup Salt: ½ tsp. Baking Powder: 2 Tsp. Shortening or lard: 2 Tbsp. Milk: 1/3 cup. mix the flour, salt, and baking powder. cut in the shortening or lard. stir in the milk. being careful not to over work the dough. press it out about an inch thick, and cut it with a biscuit cutter or an empty soup can. bake it for about 12 minutes. - serve hot. I mean if you're going to use premade sponge cake, you might as well use cool whip. (also, you can take vanilla ice cream and mix it half and half with milk or cream for a topping) *addendum: recipe is sized for two people simply multiply by up to 3. for more than 6 people it works better to make multiple batches |
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Post by wvengineer on Jun 4, 2015 1:32:28 GMT
When you are doing strawberry shortcakes, I like to slice up the berries and then coat them with 1/4 cup sugar and refrigerate for a couple hours before serving.
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Post by the light works on Jun 4, 2015 1:44:55 GMT
When you are doing strawberry shortcakes, I like to slice up the berries and then coat them with 1/4 cup sugar and refrigerate for a couple hours before serving. I made my shortcake cutter using the new style can opener (leaves the rim slightly thicker than the can wall without a burr.) I sugar the berries and then chop them with the can while the biscuits are cooking. - faster than slicing them with a knife, and it releases juice. |
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Post by The Urban Mythbuster on Jun 4, 2015 2:15:24 GMT
I mean if you're going to use premade sponge cake, you might as well use cool whip. Ouch! That stung! |
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Post by silverdragon on Jun 4, 2015 6:51:12 GMT
It is strawberry season at the local farms, so I need a good recipe for strawberry daiquiris. Anyone got a favourite one? Yes please, my favourite is the one your just about to make me?... |
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Post by silverdragon on Jun 4, 2015 6:57:46 GMT
1 oz strawberries
1 tsp icing sugar, less if the strawberries are sweeter..
1/2 oz strawberry schnapps (If you have it)
1 oz light rum
1 oz lime juice or lemon, this is "to taste", you may find it a bit strong at 1 0z per serving?...
Put ALL in a blender, add handful of ice, mush, pour in tall glass, drink, repeat, fall over.
If you cant get Strawberry Schnapps, any other strong strawberry flavour will do, or try soaking the strawberries in light Vodka overnight beforehand.
You can just leave it out, or use a NON alcoholic strawberry flavouring.
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Post by wvengineer on Jun 4, 2015 10:36:01 GMT
It is strawberry season at the local farms, so I need a good recipe for strawberry daiquiris. Anyone got a favourite one? Yes please, my favourite is the one your just about to make me?... Swing by and I'll make you one... |
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Post by The Urban Mythbuster on Jun 4, 2015 12:43:07 GMT
1 oz strawberries 1 tsp icing sugar, less if the strawberries are sweeter.. 1/2 oz strawberry schnapps (If you have it) 1 oz light rum 1 oz lime juice or lemon, this is "to taste", you may find it a bit strong at 1 0z per serving?... Put ALL in a blender, add handful of ice, mush, pour in tall glass, drink, repeat, fall over. If you cant get Strawberry Schnapps, any other strong strawberry flavour will do, or try soaking the strawberries in light Vodka overnight beforehand. You can just leave it out, or use a NON alcoholic strawberry flavouring. Icing sugar? Would that equivalent to Powdered (Confectioner's) Sugar? |
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