Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Make It Better




Source of Recipe


allgood.com


List of Ingredients




To Dry Fresh Herbs:

Under the proper conditions dried herbs have a shelf life of about 6 months. If you make your own dried herbs you won't have to wonder how long they've been sitting on the supermarket shelf, and you're guaranteed intensely flavored herbs every time you reach into the pantry. Follow these simple guidelines for drying herbs at home:

If you grow your own herbs, wash them the day before you pick them and harvest early in the morning.

If you purchase picked herbs, wash and pat them dry.

Tie a few sprigs together and hang the bunches upside down in a warm, dry spot--no warmer than 85 degrees F.

Keep the bunches out of direct sunlight, which can burn the leaves and destroy aromatic oils.

Alternatively, lay herbs on a screen in the conditions described above.

The herbs will be dry in 1 to 2 weeks.

In the microwave: Lay leaves on a paper towel and microwave on LOW for 1 minute intervals; when leaves are almost dry, remove them from microwave and leave at room temperature, in the conditions described above, for 1 or 2 days.

In a conventional oven: Place herb leaves on pan and turn oven to lowest setting possible; leave the oven door ajar.

Store leaves whole or crush with a rolling pin before storing; bigger pieces retain flavor longer. Pack dried herbs in airtight glass containers and store in a cool, dark place.

Check the containers the day after you fill them; if you see moisture on the sides of the container, repeat as much of the drying process as necessary.

-----------------------------------------------------------
Cook perfect pasta:
Per pound of pasta, bring 4 quarts water to the boil; some chefs recommend 6 to 8. Bring the water to a rolling boil, then add 1 1 /2 tablespoons of salt per pound of pasta.

Add a tablespoon of oil to the water only when cooking stuffed fresh (not dried) pasta—it helps reduce friction and keeps the pasta from bursting.
When the water returns to a rolling boil, add the pasta all at once, stir, and cover the pot briefly, just to hurry the water back to a boil. The cook, uncovered, stirring frequently.

Drain the pasta in a colander. Don’t rinse it! Return it to the hot pot or place it in a large, warm bowl, and toss it immediately with the hot sauce. If the sauce is not quite ready, you can toss the pasta with a few tablespoons of olive oil and cover the pot or bowl.

Note: If you are making pasta for a cold salad, rinse it in cold water to stop the cooking process. Dry it well before dressing it, as an oil-based dressing will slide right off wet pasta.
-----------------------------------------------------------

Allow meat to stand at room temperature 1 hour before cooking: It will cook more quickly, brown more evenly, and stick less when pan-fried. (Note: Cookbook authors Jean Anderson and Elaine Hanna recommend that you do not do this with highly perishable meats like ground beef and organ meats.)
-----------------------------------------------------------

For even, deep browning of pan-fried meat and poultry: Blot the surface of the item with paper towels to remove excess moisture before cooking.

Recipe