I Baked a spaghetti squash for the first time today. I have always cooked
them in the microwave, piercing several times, and cooking for 5 minutes
turning at half that time. I found it to be a little crisper baked in the
oven.

For a change of pace I added garlic flavored roasted red peppers, some
oregano, salt and pepper and topped with some freshly grated parmesan
cheese. It was excellent! How do you serve spaghetti squash?

peace,
Barbara

Z GIRL wrote:
> I Baked a spaghetti squash for the first time today. I have always
> cooked them in the microwave, piercing several times, and cooking for
> 5 minutes turning at half that time. I found it to be a little
> crisper baked in the oven.
>
> For a change of pace I added garlic flavored roasted red peppers, some
> oregano, salt and pepper and topped with some freshly grated parmesan
> cheese. It was excellent! How do you serve spaghetti squash?
>
> peace,
> Barbara

This is one variety of squash I've never cared for. I'll eat all the other
ones, winter and summer, but this one just tastes (to me) like bland string.
Maybe I should try it again, your way.

Jill

"jmcquown" > wrote in message
...
> Z GIRL wrote:
> > I Baked a spaghetti squash for the first time today. I have always
> > cooked them in the microwave, piercing several times, and cooking for
> > 5 minutes turning at half that time. I found it to be a little
> > crisper baked in the oven.
> >
> > For a change of pace I added garlic flavored roasted red peppers, some
> > oregano, salt and pepper and topped with some freshly grated parmesan
> > cheese. It was excellent! How do you serve spaghetti squash?
> >
> > peace,
> > Barbara
>
> This is one variety of squash I've never cared for. I'll eat all the
other
> ones, winter and summer, but this one just tastes (to me) like bland
string.
> Maybe I should try it again, your way.
>
> Jill
>
>

lol Jill. You are right but it isn't any different than eating a baked
potato without butter, salt and pepper IMO. I like spaghetti squash because
it is so low in calories and there are so many ways to serve it without
using butter.
Give it another try ;-)

peace,
Barbara

>From: "Z GIRL"

>How do you serve spaghetti squash?

Baked and scooped out.
Saute fine dice of eggplant, yellow squash and zucchini in olive oil. Add
plenty of garlic. Add the spagetti squash to the mixture - a couple T of fresh
basil chiffonade, some toasted pine nuts, a sprinkle of fresh oregano, sea salt
and a grind or two of pepper. Drizzle with some more olive oil and toss until
mixed and warmed through. Grated cheese on top if desired.

Ellen

On Sun, 28 Sep 2003 16:42:53 -0400, "Z GIRL"
> wrote:

>I Baked a spaghetti squash for the first time today. I have always cooked
>them in the microwave, piercing several times, and cooking for 5 minutes
>turning at half that time. I found it to be a little crisper baked in the
>oven.
>
>For a change of pace I added garlic flavored roasted red peppers, some
>oregano, salt and pepper and topped with some freshly grated parmesan
>cheese. It was excellent! How do you serve spaghetti squash?
>
>peace,
>Barbara

A couple weeks ago I made cabbage rolls (without the rice--hubby's
doing low-carb) and served them, with the tomato sauce they simmered
in, on spaghetti squash (nuked for 10 min. or so). Sprinkled with some
parmesan cheese. It was GOOD.

Mary

"SportKite1" > wrote in message
...
> >From: "Z GIRL"
>
> >How do you serve spaghetti squash?
>
> Baked and scooped out.
> Saute fine dice of eggplant, yellow squash and zucchini in olive oil. Add
> plenty of garlic. Add the spagetti squash to the mixture - a couple T of
fresh
> basil chiffonade, some toasted pine nuts, a sprinkle of fresh oregano, sea
salt
> and a grind or two of pepper. Drizzle with some more olive oil and toss
until
> mixed and warmed through. Grated cheese on top if desired.
>
> Ellen
>
>

I have made something similar but I will have to try the toasted pine nuts
on it next time I bet its good!! ;-)

peace,
Barbara

"MareCat" > wrote in message
...
> On Sun, 28 Sep 2003 16:42:53 -0400, "Z GIRL"
> > wrote:
>
> >I Baked a spaghetti squash for the first time today. I have always cooked
> >them in the microwave, piercing several times, and cooking for 5 minutes
> >turning at half that time. I found it to be a little crisper baked in the
> >oven.
> >
> >For a change of pace I added garlic flavored roasted red peppers, some
> >oregano, salt and pepper and topped with some freshly grated parmesan
> >cheese. It was excellent! How do you serve spaghetti squash?
> >
> >peace,
> >Barbara
>
> A couple weeks ago I made cabbage rolls (without the rice--hubby's
> doing low-carb) and served them, with the tomato sauce they simmered
> in, on spaghetti squash (nuked for 10 min. or so). Sprinkled with some
> parmesan cheese. It was GOOD.
>
> Mary

It is a great substitute for pasta isnt it? I have never made stuffed
cabbage. My moms was delicious. I know this sounds horrible but It seems
like a lot of work. Am I wrong? Its funny that I veiw it that way. ;-)

peace,
Barbara

Z GIRL wrote:
> "MareCat" > wrote in message
> ...
>> On Sun, 28 Sep 2003 16:42:53 -0400, "Z GIRL"
>> > wrote:
>>
>>> I Baked a spaghetti squash for the first time today. I have always
>>> cooked them in the microwave, piercing several times, and cooking
>>> for 5 minutes turning at half that time. I found it to be a little
>>> crisper baked in the oven.
>>>
>>> For a change of pace I added garlic flavored roasted red peppers,
>>> some oregano, salt and pepper and topped with some freshly grated
>>> parmesan cheese. It was excellent! How do you serve spaghetti
>>> squash?
>>>
>>> peace,
>>> Barbara
>>
>> A couple weeks ago I made cabbage rolls (without the rice--hubby's
>> doing low-carb) and served them, with the tomato sauce they simmered
>> in, on spaghetti squash (nuked for 10 min. or so). Sprinkled with
>> some parmesan cheese. It was GOOD.
>>
>> Mary
>
> It is a great substitute for pasta isnt it? I have never made stuffed
> cabbage. My moms was delicious. I know this sounds horrible but It
> seems like a lot of work. Am I wrong? Its funny that I veiw it that
> way. ;-)
>
> peace,
> Barbara

Stuffed cabbage is good, and I can see it without the rice. Not so
difficult to do, just steam the cabbage then peel off the leaves and let
them cool. Then add the ground beef filling and roll them up. My biggest
problem is the leaves tearing.

Jill

In article >, "Z GIRL"
> wrote:
(snip)
> I have never made stuffed cabbage. My moms was delicious. I know
> this sounds horrible but It seems like a lot of work. Am I wrong?
> Its funny that I veiw it that way. ;-)

> peace,
> Barbara

There is some time involved in the prep, Barbara, but a head of cabbage
gets me at least 4 or 5 meals worth for the two of us. They freeze
well, too.
--
-Barb,
I've got a bunch of Pillsbury Classic Cookbooks
(paperbacks) that I want to get rid of. Interested?

"Melba's Jammin'" > wrote in message
...
> In article >, "Z GIRL"
> > wrote:
> (snip)
> > I have never made stuffed cabbage. My moms was delicious. I know
> > this sounds horrible but It seems like a lot of work. Am I wrong?
> > Its funny that I veiw it that way. ;-)
>
> > peace,
> > Barbara
>
> There is some time involved in the prep, Barbara, but a head of cabbage
> gets me at least 4 or 5 meals worth for the two of us. They freeze
> well, too.
> --
> -Barb,
> I've got a bunch of Pillsbury Classic Cookbooks
> (paperbacks) that I want to get rid of. Interested?

I have already been thinking about making them. I am glad to hear they
freeze well beacuse I tend to cook like a Italian Mother when it is just the
two of us ( and I am not a bit Italian ) ;-). Do I cut off the core off the
cabbage before blanching ? I am assuming I would?

peace,
Barbara

I like to cut the center core out of a head of cabbage and then slow boil
the head removing leaves as the head cooks. I have asbestos hands but will
use thongs to grab the stubborn leaves. I also like to use a knife to pare
off the thick spine part of each leaf [I just thin it I do not remove it].
This allows it to be folded easier and it will cook evenly.
"Z GIRL" > wrote in message
...
>
> "Melba's Jammin'" > wrote in message
> ...
> > In article >, "Z GIRL"
> > > wrote:
> > (snip)
> > > I have never made stuffed cabbage. My moms was delicious. I know
> > > this sounds horrible but It seems like a lot of work. Am I wrong?
> > > Its funny that I veiw it that way. ;-)
> >
> > > peace,
> > > Barbara
> >
> > There is some time involved in the prep, Barbara, but a head of cabbage
> > gets me at least 4 or 5 meals worth for the two of us. They freeze
> > well, too.
> > --
> > -Barb,
> > I've got a bunch of Pillsbury Classic Cookbooks
> > (paperbacks) that I want to get rid of. Interested?
>
> I have already been thinking about making them. I am glad to hear they
> freeze well beacuse I tend to cook like a Italian Mother when it is just
the
> two of us ( and I am not a bit Italian ) ;-). Do I cut off the core off
the
> cabbage before blanching ? I am assuming I would?
>
> peace,
> Barbara
>
>

"Emil Luca" > wrote in message
...
> I like to cut the center core out of a head of cabbage and then slow boil
> the head removing leaves as the head cooks. I have asbestos hands but will
> use thongs to grab the stubborn leaves. I also like to use a knife to
pare
> off the thick spine part of each leaf [I just thin it I do not remove it].
> This allows it to be folded easier and it will cook evenly.

Well Thank you Emil. I appreciate the tips ;-). I will let you and Barb
know how they turn out when I make them.

peace,
Barbara

> "Z GIRL" > wrote in message
> ...
> >
> > "Melba's Jammin'" > wrote in message
> > ...
> > > In article >, "Z GIRL"
> > > > wrote:
> > > (snip)
> > > > I have never made stuffed cabbage. My moms was delicious. I know
> > > > this sounds horrible but It seems like a lot of work. Am I wrong?
> > > > Its funny that I veiw it that way. ;-)
> > >
> > > > peace,
> > > > Barbara
> > >
> > > There is some time involved in the prep, Barbara, but a head of
cabbage
> > > gets me at least 4 or 5 meals worth for the two of us. They freeze
> > > well, too.
> > > --
> > > -Barb,
> > > I've got a bunch of Pillsbury Classic Cookbooks
> > > (paperbacks) that I want to get rid of. Interested?
> >
> > I have already been thinking about making them. I am glad to hear they
> > freeze well beacuse I tend to cook like a Italian Mother when it is just
> the
> > two of us ( and I am not a bit Italian ) ;-). Do I cut off the core off
> the
> > cabbage before blanching ? I am assuming I would?
> >
> > peace,
> > Barbara
> >
> >
>
>

"Emil Luca" > wrote in
:

> I like to cut the center core out of a head of cabbage and then slow
> boil the head removing leaves as the head cooks. I have asbestos hands
> but will use thongs to grab the stubborn leaves. I also like to use
> a knife to pare off the thick spine part of each leaf [I just thin it
> I do not remove it]. This allows it to be folded easier and it will
> cook evenly. "Z GIRL" > wrote in
> message ...
>>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >, "Z GIRL"
>> > > wrote:
>> > (snip)
>> > > I have never made stuffed cabbage. My moms was delicious. I know
>> > > this sounds horrible but It seems like a lot of work. Am I
>> > > wrong? Its funny that I veiw it that way. ;-)
>> >
>> > > peace,
>> > > Barbara
>> >
>> > There is some time involved in the prep, Barbara, but a head of
>> > cabbage gets me at least 4 or 5 meals worth for the two of us.
>> > They freeze well, too.
>> > --
>> > -Barb,
>> > I've got a bunch of Pillsbury Classic Cookbooks
>> > (paperbacks) that I want to get rid of. Interested?
>>
>> I have already been thinking about making them. I am glad to hear
>> they freeze well beacuse I tend to cook like a Italian Mother when it
>> is just
> the
>> two of us ( and I am not a bit Italian ) ;-). Do I cut off the core
>> off
> the
>> cabbage before blanching ? I am assuming I would?
>>
>> peace,
>> Barbara
>>
>>
>
>
>

Isn't it easier to just core the cabbage and then freeze the head. The
freezing will make the leaves limp (after they defrost). Or just freeze the
number of leaves you require?

Emil Luca wrote:

> I like to cut the center core out of a head of cabbage and then slow boil
> the head removing leaves as the head cooks. I have asbestos hands but will
> use thongs to grab the stubborn leaves. I also like to use a knife to pare
> off the thick spine part of each leaf [I just thin it I do not remove it].
> This allows it to be folded easier and it will cook evenly.

I put the whole head on a mike-safe plate, cover loosely with cling
wrap and nuke it for about 10 minutes (your mike will likely work
somewhat differently). Let it rest for a few minutes and cook inside a
bit. Then do it again for a few minutes. Test with a paring knife. If
the knife goes in easily, it's done. Timing depends on the different
power levels in different mikes.

The leaves come off easily. I also thin that big spine on each leaf.

Pastorio

Boob PastorioWOP writes:

>Emil Luca wrote:
>
>> I like to cut the center core out of a head of cabbage and then slow boil
>> the head removing leaves as the head cooks. I have asbestos hands but will
>> use thongs to grab the stubborn leaves. I also like to use a knife to
>pare
>> off the thick spine part of each leaf [I just thin it I do not remove it].
>> This allows it to be folded easier and it will cook evenly.
>
>I put the whole head on a mike-safe plate, cover loosely with cling
>wrap and nuke it for about 10 minutes (your mike will likely work
>somewhat differently). Let it rest for a few minutes and cook inside a
>bit. Then do it again for a few minutes. Test with a paring knife. If
>the knife goes in easily, it's done.

Sure, stab holes through all the leaves... ahahahahaha. . . . friggin' guido
imbecile, Chef Theoretical never cooked anything.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Mon, 29 Sep 2003 10:28:43 -0400, "Z GIRL"
> wrote:

>
>"Melba's Jammin'" > wrote in message
...
>> In article >, "Z GIRL"
>> > wrote:
>> (snip)
>> > I have never made stuffed cabbage. My moms was delicious. I know
>> > this sounds horrible but It seems like a lot of work. Am I wrong?

Just a few prep steps to do before cooking 'em. Not labor-intensive,
though. When I make them with rice (usually), I add uncooked rice,
rather than cooked rice, to the meat mixture. The rice absorbs the
tomato sauce/liquid as the rolls cook. (Most recipes I've seen call
for already-cooked rice to be added to the meat mixture before filling
the rolls.)

Also, many "traditional" recipes I've seen for stuffed cabbage call
for baking them. I've found that it takes forever to cook them that
way (probably because I use uncooked rice), so I just simmer them.
Takes 30-40 minutes. They always turn out yummy.

>
>I have already been thinking about making them. I am glad to hear they
>freeze well beacuse I tend to cook like a Italian Mother when it is just the
>two of us ( and I am not a bit Italian ) ;-). Do I cut off the core off the
>cabbage before blanching ? I am assuming I would?

I find it much easier to peel the blanched leaves off when the head's
been cored first.

In article >, "Z GIRL"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >, "Z GIRL"
> > > wrote:
> > (snip)
> > > I have never made stuffed cabbage.
(snip)
> > There is some time involved in the prep, Barbara, but a head of
> > cabbage gets me at least 4 or 5 meals worth for the two of us.
> > They freeze well, too. -- -Barb,

> I have already been thinking about making them. I am glad to hear
> they freeze well beacuse I tend to cook like a Italian Mother when it
> is just the two of us ( and I am not a bit Italian ) ;-). Do I cut
> off the core off the cabbage before blanching ? I am assuming I
> would?
> peace,
> Barbara

Don't know if I can 'splain this well: I kind of cut the core out in a
conical piece, maybe two inches into it. That will free up several of
the outermost leaves for the blanching. When I get to the point where
they're still attached to the edge of the hole left by the core removal,
I simply trim them there, and/or enlarge that hole a bit. Don't forget
to trim the rib on the leaf -- don't cut it out, just cut it flat with
the rest of the leaf. Be sure you've ample sauce to freeze them with --
add a little tomato juice if you wish.
--
-Barb,
I've got a bunch of Pillsbury Classic Cookbooks
(paperbacks) that I want to get rid of. Interested?

In article > , Hahabogus
> wrote:

> "Emil Luca" > wrote in
> :
>
> > I like to cut the center core out of a head of cabbage and then slow
> > boil the head removing leaves as the head cooks. I have asbestos hands
> > but will use thongs to grab the stubborn leaves. I also like to use
> > a knife to pare off the thick spine part of each leaf [I just thin it
> > I do not remove it]. This allows it to be folded easier and it will
> > cook evenly. "Z GIRL" > wrote in
> > message ...
> >>
> >> "Melba's Jammin'" > wrote in message
> >> ...
> >> > In article >, "Z GIRL"
> >> > > wrote:
> >> > (snip)
> >> > > I have never made stuffed cabbage. My moms was delicious. I know
> >> > > this sounds horrible but It seems like a lot of work. Am I
> >> > > wrong? Its funny that I veiw it that way. ;-)
(snip)

> Isn't it easier to just core the cabbage and then freeze the head.

I suppose, if you plan a couple days in advance. I usually plan my
suppers 30-60 minutes before serving.

The freezing will make the leaves limp (after they defrost).

I rest my case. :-)

> Or just
>freeze the number of leaves you require?

Part of the reason for the blanching is to make leaf removal easier--so
they don't tear in an attempt to get them off the head.
--
-Barb,
I've got a bunch of Pillsbury Classic Cookbooks
(paperbacks) that I want to get rid of. Interested?

On Sun, 28 Sep 2003, Z GIRL wrote:

> How do you serve spaghetti squash?

I serve it under a tomato sauce with lots of fennel seed, from my big
Better Homes & Gardens cookbook. It's not a sauce I usually use over
pasta, but with a little cheese it's great on spaghetti squash.

They're just coming in here. I'm off to the farmer's market for the first
of the year tomorrow, then Spaghetti Squash Marinara for dinner Wednesday!
Yum.

Jenn

"MareCat" > wrote in message
...
> On Mon, 29 Sep 2003 10:28:43 -0400, "Z GIRL"
> > wrote:
>
> >
> >"Melba's Jammin'" > wrote in message
> ...
> >> In article >, "Z GIRL"
> >> > wrote:
> >> (snip)
> >> > I have never made stuffed cabbage. My moms was delicious. I know
> >> > this sounds horrible but It seems like a lot of work. Am I wrong?
>
> Just a few prep steps to do before cooking 'em. Not labor-intensive,
> though. When I make them with rice (usually), I add uncooked rice,
> rather than cooked rice, to the meat mixture. The rice absorbs the
> tomato sauce/liquid as the rolls cook. (Most recipes I've seen call
> for already-cooked rice to be added to the meat mixture before filling
> the rolls.)
>
> Also, many "traditional" recipes I've seen for stuffed cabbage call
> for baking them. I've found that it takes forever to cook them that
> way (probably because I use uncooked rice), so I just simmer them.
> Takes 30-40 minutes. They always turn out yummy.
>
> >
> >I have already been thinking about making them. I am glad to hear they
> >freeze well beacuse I tend to cook like a Italian Mother when it is just
the
> >two of us ( and I am not a bit Italian ) ;-). Do I cut off the core off
the
> >cabbage before blanching ? I am assuming I would?
>
> I find it much easier to peel the blanched leaves off when the head's
> been cored first.

Thanks for the tip on the rice Mare ;-). Do you have a recipe you would
share with me . With all the little pointers everyone is giving I better
take this from the top. Thanks!

peace,
Barbara

"Melba's Jammin'" > wrote in message
...
> In article >, "Z GIRL"
> > wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
> > > In article >, "Z GIRL"
> > > > wrote:
> > > (snip)
> > > > I have never made stuffed cabbage.
> (snip)
> > > There is some time involved in the prep, Barbara, but a head of
> > > cabbage gets me at least 4 or 5 meals worth for the two of us.
> > > They freeze well, too. -- -Barb,
>
> > I have already been thinking about making them. I am glad to hear
> > they freeze well beacuse I tend to cook like a Italian Mother when it
> > is just the two of us ( and I am not a bit Italian ) ;-). Do I cut
> > off the core off the cabbage before blanching ? I am assuming I
> > would?
> > peace,
> > Barbara
>
> Don't know if I can 'splain this well: I kind of cut the core out in a
> conical piece, maybe two inches into it. That will free up several of
> the outermost leaves for the blanching. When I get to the point where
> they're still attached to the edge of the hole left by the core removal,
> I simply trim them there, and/or enlarge that hole a bit. Don't forget
> to trim the rib on the leaf -- don't cut it out, just cut it flat with
> the rest of the leaf. Be sure you've ample sauce to freeze them with --
> add a little tomato juice if you wish.
> --
> -Barb,
> I've got a bunch of Pillsbury Classic Cookbooks
> (paperbacks) that I want to get rid of. Interested?

Very Clear! Thank you Barb!

peace,
Barbara

"Z GIRL" > wrote in
:

>
> "Melba's Jammin'" > wrote in message
> ...
>> In article >, "Z GIRL"
>> > wrote:
>>
>> > "Melba's Jammin'" > wrote in message
>> > ...
>> > > In article >, "Z GIRL"
>> > > > wrote:
>> > > (snip)
>> > > > I have never made stuffed cabbage.
>> (snip)
>> > > There is some time involved in the prep, Barbara, but a head of
>> > > cabbage gets me at least 4 or 5 meals worth for the two of us.
>> > > They freeze well, too. -- -Barb,
>>
>> > I have already been thinking about making them. I am glad to hear
>> > they freeze well beacuse I tend to cook like a Italian Mother when
>> > it is just the two of us ( and I am not a bit Italian ) ;-). Do I
>> > cut off the core off the cabbage before blanching ? I am assuming I
>> > would?
>> > peace,
>> > Barbara
>>
>> Don't know if I can 'splain this well: I kind of cut the core out in
>> a conical piece, maybe two inches into it. That will free up several
>> of the outermost leaves for the blanching. When I get to the point
>> where they're still attached to the edge of the hole left by the core
>> removal, I simply trim them there, and/or enlarge that hole a bit.
>> Don't forget to trim the rib on the leaf -- don't cut it out, just
>> cut it flat with the rest of the leaf. Be sure you've ample sauce to
>> freeze them with -- add a little tomato juice if you wish.
>> --
>> -Barb,
>> I've got a bunch of Pillsbury Classic Cookbooks
>> (paperbacks) that I want to get rid of. Interested?
>
> Very Clear! Thank you Barb!
>
> peace,
> Barbara
>
>
>

Won't smacking the stem end down hard, on say a table cause the core to
almost fall out? Easier and faster than surgery.

PENMART01 wrote:

> Boob PastorioWOP writes:
>
>>Emil Luca wrote:
>>
>>>I like to cut the center core out of a head of cabbage and then slow boil
>>>the head removing leaves as the head cooks. I have asbestos hands but will
>>>use thongs to grab the stubborn leaves. I also like to use a knife to
>>>pare off the thick spine part of each leaf [I just thin it I do not remove it].
>>>This allows it to be folded easier and it will cook evenly.
>>
>>I put the whole head on a mike-safe plate, cover loosely with cling
>>wrap and nuke it for about 10 minutes (your mike will likely work
>>somewhat differently). Let it rest for a few minutes and cook inside a
>>bit. Then do it again for a few minutes. Test with a paring knife. If
>>the knife goes in easily, it's done.
>
> Sure, stab holes through all the leaves... ahahahahaha. . . . friggin' guido
> imbecile, Chef Theoretical never cooked anything.

Oh, look, It's Sheldon Katz-who's-ashamed-of-his-real-name again
talking through his undies as usual. If you had the IQ of anything
brighter than a muskmelon, you'd know to stab the cabbage in the
bottom of the core. When it's tender, the leaves are, too. But only a
real cook would know that, huh, not a poseur like you.

Sheldon, you are one of the greatest shitskulls I've ever encountered
outside a landfill. You steal information from books and present it as
your own. And you have the colossally stupid inability to see yourself
for the thieving incompetent you are. Who posts materials from books,
Cookie "Theoretician" Katz? If Sharon Tyler Herbst hadn't written her
book, all you'd have is your pig-mouth effluents.

Being a navy cook makes you an expert? Bwaahahahahahaha. Powdered eggs
and canned Spam. "Shit on a shingle." Coffee that would take the paint
off the decks. Right. Trough cuisine. Bucket buffet. Know why they
were called "messes" when you were cooking? Take all the time you need.

Here's another tip, Sheldon-shit-for-brains, for an insult to have any
power it has to be based somewhat close to reality. You talk about
your great skills and your deep knowledge and you disparage mine. So
how many articles have you published? How many radio programs, TV
programs? How many restaurants have you owned and been chef of? How
many cooking classes have you taught? How many consulting clients in
foodservice have you had? You cooked in the navy 40 years ago. This is
credentials, you sad, deluded little man?

You can sit in your barnyard paradise playing with your agricultural
toys but when it's all said and done, you post to RFC and that's all
you do. You're a usenet wannabe, all bluster and stolen ideas
denigrating others and showing yourself to be a trivial and bitter old
man with nothing else going for him. Collect your pens and strut your
insane rantings as though there's a prize waiting at the end. The
prize you've created for yourself is the contempt you so deeply
deserve for your spiteful, malicious idiocy. You're truly insane.

Pastorio

Hahabogus wrote:

> "Z GIRL" > wrote in
> :
>
>
>>"Melba's Jammin'" > wrote in message
...
>>
>>>Don't know if I can 'splain this well: I kind of cut the core out in
>>>a conical piece, maybe two inches into it. That will free up several
>>>of the outermost leaves for the blanching. When I get to the point
>>>where they're still attached to the edge of the hole left by the core
>>>removal, I simply trim them there, and/or enlarge that hole a bit.
>>>Don't forget to trim the rib on the leaf -- don't cut it out, just
>>>cut it flat with the rest of the leaf. Be sure you've ample sauce to
>>>freeze them with -- add a little tomato juice if you wish.
>>>--
>>>-Barb,
>>>I've got a bunch of Pillsbury Classic Cookbooks
>>>(paperbacks) that I want to get rid of. Interested?
>>
>>Very Clear! Thank you Barb!
>
>
> Won't smacking the stem end down hard, on say a table cause the core to
> almost fall out? Easier and faster than surgery.

That works with lettuce, but not very well with cabbage. The leaves
are more determinedly attached.

Pastorio

On Mon, 29 Sep 2003 19:10:50 -0400, "Z GIRL"
> wrote:
>
>Thanks for the tip on the rice Mare ;-). Do you have a recipe you would
>share with me . With all the little pointers everyone is giving I better
>take this from the top. Thanks!
>
>peace,
>Barbara

I don't follow a recipe, just wing it each time I make them. I first
blanch the head of cabbage, peeling off outer leaves as they are done.
Cut the thick vein out of each leaf and set aside. For the filling, I
combine ground chuck (about 2 lbs. per medium head of cabbage), minced
garlic and onion, a few tablespoons of tomato puree, several dashes of
Worchestershire sauce, and salt and pepper (also a half cup or so of
uncooked rice, if I'm adding rice). I stuff the leaves with the
filling and place each roll into a Dutch oven. Then I pour a mixture
of diced tomatoes (with their juice, if I've added rice, otherwise,
without the juice) and tomato puree over the rolls. Simmer for 30-40
minutes or until done.

Mary

Melba's Jammin' > wrote:

[of stuffed cabbage]

> That will free up several of
> the outermost leaves for the blanching.

.... and stripping them of some of their juice and taste. Have you ever
tried wrapping them in aluminium foil and putting them in the hot oven
for about 7 minutes? That way, the leaves will retain all their juices
and will be tastier and more elastic.

Victor

My mother used to make spaghetti squash. It was so good. Now my mother is no longer with us so it would not taste the same, because she did not fix it. Sounds stupid I know. recipes4freeforum - Index God is good.