What Do You Do with Yours . . . . . .?

What do you do with yours . . . . . .?

What Do You Do with Yours . . . . . .? 1

Trout Almondine: * 2 whole (10 ounce) trout, pan-dressed * salt and pepper to taste * 1/4 cup all-purpose flour * 4 tablespoons butter * 1/2 cup blanched slivered almonds * 2 tablespoons lemon juice * 1 tablespoon chopped fresh parsley, for garnish * 8 slices lemon, for garnish 1. Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour. 2. Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm. 3. Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown. 4. Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.

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Semi-vegetarian and I need to know what kinds of meat to buy and how to cook?

If you have a frill outside, just keep a ribeye steak or two in the freezer. Thaw in the fridge the day before (or in running cold water when you need it) season w/ S&P, and throw on the grill on High heat, about 5 min per side (time depends upon how thick it is and how rare he likes them). Chicken breastts (boneless, skinless) are also good to do this way. Turn heat down to medium and flip every 5 min for about 30-35 min.

What Do You Do with Yours . . . . . .? 2

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Can i paint motorcycle exhaust with high heat paint?

Ok here is a trick used by people who build choppers on a shoestring budget. You can paint your exhaust using paint intended for wood stoves or barbecues. This paint will work fine and look pretty good for the price. The downside is that it can scrape off at times, but who cares when you can respray it for pennies at any time, right? You could also find someone locally who has a powder coat gun and apply high heat powder coat, which would be stronger than the paint, but not as pricey as the ceramic

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What can l cook quick, for Supper?

Here is a quick and easy one ...... = ) Italian Baked Chicken and Pastina 1 cup pastina pasta (or any small pasta) 2 tablespoons olive oil 1/2 cup cubed chicken breast (1-inch cubes) 1/2 cup diced onion (about 1/2 a small onion) 1 clove garlic, minced 1 (14.5-ounce) can diced tomatoes with juice 1 cup shredded mozzarella 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan 1 tablespoon butter, plus more for buttering the baking dish Preheat the oven to 400 degrees F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

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What is wrong with my laptop?

maybe its something with the internal harddrive/motherboard. sounds like something wiped it. did you put your computer in high heat or cold. or place a magnet near your computer?

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How can I stop beef or chicken from "sweating" when stir-frying?

mr.danger is right, you cannot do much if you are using the typical "warm" home stoves to cook. You need real heat for quick stir frying. My dad is a good cook, we have what exactly mr. danger's explained in our kitchen. When I was in Seattle trying to fix pepper prawns (stir fried too), I experienced difficulty to get the pan hot enough with the electrical stove. I maintained to keep my stir fried food got 60% tasted alike to what my dad's when I was living overseas by this method: 1) Drain the water from the ingredient (meat / seafood) as dry as possible, i.e. Pour the meat on the dish, drain if you found it's waterly. 4) Then heat a clean frying pan / wok, add cooking oil for frying the vegetables, add some cooking wine into the veges (to make a fame) and stir fry quickly till halfly cooked, put the meat in to mix with the veges, stir fry quickly till the sauce is thicken, or you may add a bit corn starch mixture (1 teaspoon of corn starch 1 teaspoon of water) to thicken it. Turn off the heat 5) Add a few drops of oil (cooked sweet corn / peanut / sesame oil) into the pan, stir a bit to make the food shiney, Tips : High heat (real hot wok) more oil quick (cook less than 400g of meat each time, volume does matter.) Caution : this typical Chinese way of cooking would make your kitchen smell like the oily Chinese Restaurant. You would have hard time to clean up your kitchen. I do not like open kitchen, I suffered that when I was living in Tokyo, I never could get rid of the smell from my cooking. Here in Hong Kong, my dad has good ventilating fan / hood in the kitchen and our neighbours (we are at 15th Floor) always can smell the food from his cooking. Honestly, if I was not the one who cook, nor I was hungry, I found the smell annoying (disturbing)

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