For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure?
How do YOU roast vegetables for a mixed vegetable soup?
Is it preferable to roast on a flat pan or in a vessel with walls?
N.B.: I have the gas stove only.
I try to cut them into pieces which take about the same amount of time to cook. Usually I'll do the carrots, potatoes, onions (and parsnips and sweet potato) together in one pot (45 minutes to an hour at 350); I've never roasted peas or tomatoes, but I would definitely do them separately, or add them nearer the end (say 25 minutes for the tomatoes, with the lid on, and 10-15 for the peas, but try experimenting).
I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. I'm curious because I'd like to look up similar recipes to get ideas on how to tweak it. We've always called it "goulash", but it doesn't look like the goulashes I've seen on the net. (Sorry about my terrible recipes. I never measure anything for this.) Soup: A couple diced onions 3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!) A bunch of paprika (I just make it nice
I made a simple muesli bar yesterday, and being lazy, I just left it in the dehydrator for some 3-4 good hours or so. The mix is composed of the following ingredients: Oats mix (the ones that are already a mix) Wheat germ A bit of chocolate whey protein (the kind bodybuilders use) Unsalted whole peanuts I just mixed them with honey and milk, spread them to even thickness (around 1 inch?) on top of a baking sheet, and put them in the food dehydrator for said 3-4 hours. The taste turned out OK (it seems to have lost some sweetness from dehydration?) but it's not crunchy enough. Would
I have some extra bags of spring roll wraps. Am I able to freeze them and if so how? Also would I be able to freeze them once I make spring rolls. The spring rolls would contain : shrimp pork carrots mushrooms onions eggs vermicelli noodles
of cleaning and butchering entire chickens. But now I'm wondering: Can I roast the bones by themselves? Most resources seem to agree that stock made from roasted bones is richer than stock made from bones that were boiled raw. However, every "recipe" I've looked at assumes that whole chickens are being used. I've never been taught or seen instructions on how to roast just the bones. So I have a few... pounds of bones? Assuming I use butter as the base, how much would I likely need? Does it make any sense to brine the bones, or to season them at all before roasting? Should I bother including
I forgot to put flour into my cookies (though I was careful to remember the oatmeal, and I blame the lack of flour on that). They are absolutely delicious, but also difficult to eat because they have more the consistency of goopy pie filling than a cookie that you could hold in your hand. Ideas include mashing them up, balling them, and freezing; and mashing them up, adding flour, and rebaking. I understand that at this point they'll never be quite like cookies, but I refuse to waste them, and that would be easier if I could get them into a more manageable to eat format.
I would like to roast my own almonds (or other nuts) with honey. Ideally, at the end of the roasting, the nuts should be slightly caramelized and have absorbed most of the flavour from the honey... ratio of honey to nuts is appropriate, such that the nuts will get evenly-coated and have the sticky-dry consistency noted above? Is there a relationship between how much honey is used and how early it needs to be applied? In other words, if I apply the honey very early, will I need to use more of it? Is it always better to apply as early as possible or is there a point at which I'll get
here. The other ingredients that aren't included in this list is shredded zucchini, orange zest, milk, vanilla, eggs and oil. Would this work together?? Are there any specific ingredients that I should leave out? How far in advance could I put it all together? ...I am planning on making a Gift In a Jar for a cake. An example of a Gift In a Jar can be found here. Basically I would be putting the following ingredients in the jar: Flour Cocoa Baking powder
it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US...) are bouillon cubes (US). May be Maggi cube (UK; brand name issues) Mixed Spice (UK) aka pudding spice (UK) is roughly equivalent to Pumpkin Pie Spice (US). Both are spice blends heavy in cinnamon and nutmeg, likely to have allspice and possibly other similar spices. Either one may have ginger and cloves as well. Mixed spice may contain coriander (seed) or caraway. Baked Goods: Cookies (US, CA
like I want them to do. This how I want them to look: And this how they look like (not my picture, but identically): I already found this: Why don't my muffins rise and develop tops properly... some vanilla seeds First I mixed the sugar, the egg, the butter and the mashed bananas together and added the vanilla seeds. Into a separate bowl I sieved the flour, baking powder and the baking..., using 100% of the batter. I baked them on the middle tray of my oven, using heat only from the top and bottom, no ventilation. So I think that maybe they don't rise that nice because of the banana