I prepared frozen stuffed shells and immediately froze them. What's the best way to cook them?
I tried cooking them in a foil container at 350 degrees and after more than an hour they were still coldish! What's the best way to heat these things up? Again, they were just prepared and frozen, never cooked before.
Thanks!
I boiled the shells and stuffed them, put everything in foil, added sauce and froze them. I used a think foil tray (there were about 7 shells in the tray). After cooking for an hour at 350, they were still cold. What's the best way to do this without having to cook for hours and hours? THANKS!
... (Asked by Brian B)
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I'm betting you used 'dry' shells instead of cooking them first and cooling them before stuffing them. If that is what you did, just throw them out, because they'll never be 'edible.' If you cooked them in a 'normal size' oven for more than 60 minutes, they were either in a 'way too thick' foil container or were 'too thick' (too tightly packed and 'too deep') to warm up properly, or there was not enough 'moisture' in them to help them get 'warm' ... so if you cooked the shells first, you need to open that 'foil container' ...(Answered by Kris L) |
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How do you make prepared mustard from whole mustard seeds?
I have tons of wild garlic mustard plants in my backyard. I eat the leaves in salads and steamed. I havested a whole bunch of seeds today and was wondering what I needed to do to make a grainy prepared mustard. I know I should crush them and then add vinegar, wine, or water, but do I cook them? Should I roast them first?
... (Asked by Citysides)
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For mustard from seeds you will need a blender or food processor for grinding. All of your utensils and mixing vessels should be glass, stainless steel or ceramic, anything but aluminum. Mustard can cause oxidation of aluminum. Once ground, you'll now have mustard flour.
You need only mix equal parts mustard flour and water to make a simple smooth prepared mustard. Change the flavors by adding herbs, spices, salt or sweeteners. Assorted vinegars provide pleasant tanginess while the sweetness of fruit can be achieved by using juice and zest. It's easy to experiment with different tastes ...(Answered by southernserendipiti) |
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How do you like your roast prepared?
Just a light question on how you like your roast prepared. Do you like beef stock, wine, turnips, horse radish, potatos, or other stuff w/your roast?
How do you like your roast prepared?
Oh & don't nag me about asking the same Q, this on is a variation from the other & deserves a different response.
... (Asked by harrygams)
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I usually make it with about of cup of beef bullion stock and add in some potatoes, red onion (or yellow if red is not available) and carrots. Sometimes I also add green and yellow pepper. I usually sprinkle with garlic powder and a pepper blend. I usually roast at about 325 degrees until the temperature is about 165 degrees (I use a digital food thermometer...it says 150 for beef, but I prefer mine a bit more done than that)....(Answered by shaula359) |
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