HOW TO COOK CHOPS - COOK CHOPS
How to cook chops - Rice cooker for brown rice
How To Cook Chops
- Providing detailed and practical advice
- Practical advice on a particular subject; that gives advice or instruction on a particular topic
- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
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- A person's or animal's mouth or jaws
- A person's cheeks; jowls
- (chop) the irregular motion of waves (usually caused by wind blowing in a direction opposite to the tide); "the boat headed into the chop"
- The technical skill of a musician, esp. one who plays jazz
- (chop) cut into pieces; "Chop wood"; "chop meat"
- (chop) a small cut of meat including part of a rib
- someone who cooks food
- Heat food and cause it to thicken and reduce in volume
- prepare a hot meal; "My husband doesn't cook"
- (of food) Be heated so that the condition required for eating is reached
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
Recipe from Mark Bittman's How to Cook Everything (10th Anniversary Edition)
- 6 ears fresh corn or 3 cups frozen corn kernels (no need to thaw)
- 3 tablespoons butter
- 1-1/2 to 2 cups cream or half-and-half
- salt & freshly ground black pepper
- cayenne, to taste (optional)
- sugar, if necessary
- 1 tablespoon cornstarch (optional)
- chopped fresh parsley leaves for garnish
1) Shuck the corn and strip the kernels from it into a bowl to save the liquid. Put the butter in a skillet or broad saucepan over medium heat. When the butter foams, add the corn and cook, stirring, for a minute or two. Add 1-1/2 cups cream and bring to a gentle simmer; add a good pinch of salt, some pepper, and a pinch of cayenne if you like. Simmer for about 10 minutes, or until the corn is tender.
2) Taste and add a little sugar if you like. Continue to cook until the mixture is thick, another few minutes, adding a lot more cream if necessary. If you'd like it thicker, combine the cornstarch with a tablespoon of cold water and stir it into the corn; the mixture will thicken almost immediately. Taste and adjust the seasoning, garnish with parsley, and serve.
- Added in some evaporated milk for a hint of sweetness instead of sugar
Homer says that it is time to learn how to do the Stampot
6-8 medium potatoes peeled and cut to boil
2-1/2 lbs (1 kilo) fresh endive or spinach (greens) "Do not use frozen or canned"
1 lbs (500 grams) keilbassi or smoked sausage
1 medium onion chopped
1/2 lbs (250-300 grams)cubed slab bacon about 1/2" or smaller pieces
3 tblsp. Herb butter or plain
Peel and cut potatoes. Put in pan of water and cook till soft. At the same time in a separate pan put washed greens in another pan with a little water to steam, watch that it doesn't burn. On top of the greens you place the keilbassi/sasauge. This will cook down to almost 1/4th of what you put in the pan. As the greens cook the keilbassi/sasauge does also. I have found this sometimes takes a little more time about (5-10 minutes) than cooking the potatoes.
While all this is going on, saute the bacon pieces and onion together till cooked. Set aside do not drain.
When the potatoes are cooked. Drain and mash with 3 tblspn herb butter you don't want them too smooth. Now set the keilbassi aside and throughly drain the greens.
Add the sauted bacon & onions, with the greens to the potatoes and mix well.
Then place on the table in the pan you cooked it in with the keilbassi/sausage and dinner is served.
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