Let it simmer for at least an hour, when needed add some more broth. I make always a light bechamel (without butter 600ml cold milk, three soup spoon flour, pepper, salt and nutmeg. Give everything into the cold milk and stirr it all the time when heating it until it is thick. When everything is ready than start with the 'puzzle the first layer is bechamel. The next one is lasagne sheets (not cooked) Next layer is the vegetable followed by bechamel Then go on with pasta - vegetables - bechamel. Usually i have three layers of pasta in the end. After the last time bechamel you put some parmesan on the top (I take sbrinz, it is similar to parmesan but I like it better) Now it's ready to go into the oven.
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17 lovelyluck jan 3, 2016, 10:29am 16 kgriffith: I made it to food network - but not the recipe what essay is the name of the fish chowder? The first one to come up under the search is New England Fish Chowder - from Tyler's Ultimate - is that the one? 18 Ameise1 Jan 3, 2016, 10:33am Darryl asked me to put how I make my vegetarien lasagne over here. More or less step by step how I make the vegetarian lasagne. Ingredients ( you could also take zucchini, aubergine etc. ) Chop the vegetables, also the ognion and press the garlic. Put some olive oil in a pan and start stewing the ognion and pressed garlic. After a while you add the vegetables. When the vegetables have fallen together add a soup spoon homework of tomato paste, pepper, salt and chili and stirr it for 10min. Than add the tomatoes (chopped in a can) and vegetable broth and season it with rosemary, oregano and thyme.
But don't do it with basil! 13 kgriffith writings Jan 2, 2016, 9:55pm 8 streamsong: Thanks for the tip! I hate constantly buying fresh herbs and not using them before they wilt or brown, but I don't have anywhere to grow them myself. 14 kgriffith Edited: Jan 3, 2016, 10:42am I made this fish chowder today. It's super simple but so flavorful. I use bar Harbor fish stock rather than making my own but follow the recipe exactly, cutting it down by about 1/3 since i'm the only seafood fan in my home. 15 lovelyluck jan 3, 2016, 8:04am 14 kgriffith: awe - your link leads me to a page to post a message without the recipe and it looks so yummy in the picture and I have a chili Chowda cook off coming up and was thinking.
I currently have plan fresh cilantro that I bought three weeks ago with the leaves still crispy and inviting. Besides lasting a really long time, it makes me smile to see my herb bouquet every time i open the fridge door and it also reminds me to add a snip or two of it to whatever I'm eating. Happy happy to my food loving buddies. 9 thornton37814 Jan 2, 2016, 11:03am 8 streamsong: you know, i've seen them do that on cooking shows, and never knew why they did. My next batch of cilantro will be getting this treatment! 10 lovelyluck jan 2, 2016, 11:28am 8 streamsong: great tip. I've wasted so much dill will have to try 11 markon Edited: Jan 2, 2016, 12:38pm streamsong: i've done this with herbs on the counter, but never in the frig. I'll have to try.
5 lovelyluck: you're welcome, jennifer. Please let me know how your version turns out. 7 thornton37814 Jan 1, 2016, 10:59pm 6 kidzdoc: you're welcome, daryl! I took some of it over to some good friends of mine today also. I had a text from them tonight raving about it too. 8 streamsong Jan 2, 2016, 10:27am I'm going to give you all my favorite tip that I learned in 2015. (I had to go to a cooking class to learn this). When buying fresh herbs, snip the ends off the stems and stand them upright in a cup with water in your refrigerator.
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Then beat cheese till fluffy. Mix sugar and flour gradually. Blend into cheese, keeping mixture smooth. Add eggs and egg yolks one at assignment a time, beating well after each addition. Bake in a very hot 500 degree oven for 10 minutes. Reduce heat to 200 and bake one hour longer.
Remove from oven and place away from drafts until cooled. Remove sides of pan and put on serving dish. Serve plain or with fruit. Keep refrigerated at all times. 5 lovelyluck jan 1, 2016, 9:56pm 2 kidzdoc: I'm seriously hungry statement for that Gumbo now - yummy - i can't wait to try it out thanks 6 kidzdoc Jan 1, 2016, 10:35pm 4 thornton37814: Thanks for posting your cheesecake recipe, lori.
I couldn't tell at what stage the drippings from the Andouille sausage and the chicken should have been added to the gumbo, so i poured it in after i added the vegetables (onion, bell pepper, celery and garlic) to the brown roux. I used Uncle ben's Original parboiled rice, which is my go to rice for Cajun and Creole recipes. I forgot to add cayenne powder to the gumbo, so it wasn't as spicy as the one paul made last week, and that made it more palatable to my parents. I didn't add any salt or black pepper, as it didn't need it imo. It took about four hours from start to finish to make the gumbo, and I didn't find it hard to make. Lisa says that paul also has great recipes for shrimp Creole, crawfish étouffée and other louisiana dishes, so i'll give them a try after I get them from her.
3 tymfos, jan 1, 2016, 1:31pm, yum! Jan 1, 2016, 7:20pm, carrie has requested the i post my cheesecake recipe. I took some over to her house earlier today. The recipe was given to my mother by Ann haughton, a native of New York, who married a man from Mississippi and settled in my home town. Cheesecake supreme 1 cups graham cracker crumbs cup sugar cup butter, melted 5 8 oz pkg cream cheese 1 cup sugar 3 Tbsp flour 5 whole eggs 2 egg yolks 1 tsp vanilla cup whipping cream Mix graham cracker crumbs, sugar, and butter. Butter a 9-10 inch spring form pan and press crumb mixture into bottom and sides of pan. Let ingredients except last two reach room temperature.
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Throughout the cooking process, you may want to skim/remove oil that rises to the top. Serve over steamed white rice. Garnish with green onions, parsley and hot sauce. this presentation is a nontraditional gumbo recipe, as it includes both filé powder and okra. I used Creole seasoning instead of Cajun seasoning. I was afraid of burning the roux, so i cooked it on medium-low heat, stirring it constantly as paul said, and it achieved a milk chocolate color in about 17-18 minutes. It only took 2-3 minutes for it to transform from a blonde roux to a brown roux, so you want to watch it closely once it starts to turn brown. I'll re-emphasize paul's comment about the importance of not rushing the time required paper to make the roux, as the gumbo will be ruined if the roux is burnt.
This will take 15-20 minutes, but you should take care to not rush this process because a burnt roux will ruin the gumbo. Once the roux is the color of milk chocolate, add the chopped pepper, onion, celery and garlic, and cook for 10 min. Add 2 quarts chicken best stock, remaining 2 tbsp cajun seasoning, dried thyme, bay leaves, and gumbo filé powder (suggestion: dont add salt and pepper until gumbo has come to full simmer and youve taste-tested). Bring to a boil and reduce to simmer. Add back andouille sausage and bone-in chicken thighs. Let simmer/stew for. Remove chicken thighs and pick meat off bones (suggestion: if you substitute chicken breasts, consider removing after 30-40 min). Discard bones/fat, add back meat from chicken thighs, add okra, and simmer for 20 min.
andouille sausage (4min/side, chicken will not be fully cooked). Remove chicken and set aside. There shouldnt be much oil left, but use 1-2 oz of your favorite beer, white wine, or bourbon (or even just water) to deglaze the drippings from the bottom of the pan. Reserve these drippings with the chicken and sausage (will be returned into the gumbo later). Clean out dutch oven before starting the roux. Combing flour and vegetable oil over medium heat. Using whisk, stir roux constantly until it becomes a milk chocolate color.
Happy new year, everyone! One of the nurses I work with, who is originally from louisiana, gave me a serving of her husband's gumbo on Christmas day in exchange for the jambalaya i had made for pot luck lunch in the hospital. It tasted fabulous, and after she gave me his recipe i made it for Christmas eve dinner. It turned out great, and her husband graciously gave his permission to share the recipe. Paul Sitz's Chicken and Andouille sausage cajun Gumbo. Ingredients: 1/2 cup Vegetable oil 3/4 cup All purpose flour 1 lb Andouille sausage 2 lbs Chicken Thighs (bone-in; can substitute bone-in chicken breasts as well) 1 medium/large Green Bell paper Pepper (chopped) 1 medium/large Sweet Onion (diced) 3-4 ribs celery (chopped) 5-6 cloves fresh garlic. Cooking Instructions: Chop andouille sausage into bite size pieces.
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Join LibraryThing to post. This topic is currently marked as "dormant"—the last message is more than 90 days old. You can revive it by posting a reply. 1 drneutron, dec 21, 2015, 1:12pm, roles welcome to the 75 Challenge 2016 Kitchen! It is new and empty now. I hope you all will gather here and fill it with food, conversation, recipes. Cookbook suggestions, and fun. 2 kidzdoc, edited: Aug 18, 2016, 12:36pm.