[zzze]

assalamu alaykum

i think anythign with vinegar at the end is cool. I'll try to post evidence when i can be bothered

[wheelworks]

Originally Posted by hijabihoodlum

the good news is that any time a recipe calls for wine, you can *easily* substitute it with pretty much any liquid you want. ...

How about chocolate syrup?

[nectar]

Salaams,
I had come across a great oreo cheesecake recipe on this site, and can't seem to find it. If someone could kindly find it for me, or repost the recipe, i'd really appreciate it.
Thanks

[Bluestar]

Originally Posted by wheelworks

Depends on how the white wine contributes to the end product of the dish and how it affects the taste. Mebbe just experiment?

Being a layman cook (and not knowing what in the deuce a Fettuccini is) I'd suggest lemon or lime juice

It doesn't affect the taste, just helps the rest of the ingredients to burn off or simmer in sugar. Definately not essential, you can substitute it with something else or just leave it out of the recipe.

xx

[hijabihoodlum]

how come whenever i make white korma chicken (with yogurt), the yogurt slightly curdles? any advice? i use: ghee, ginger and garlic paste, lemon juice, onions, and obv. the powder. i can see how the lemon juice might do it, but you're supposed to put that in.

[foozball]

Originally Posted by hijabihoodlum

how come whenever i make white korma chicken (with yogurt), the yogurt slightly curdles? any advice? i use: ghee, ginger and garlic paste, lemon juice, onions, and obv. the powder. i can see how the lemon juice might do it, but you're supposed to put that in.

do you whisk the yogurt before adding it in?

[MoonStar]

Originally Posted by nectar

Salaams,
I had come across a great oreo cheesecake recipe on this site, and can't seem to find it. If someone could kindly find it for me, or repost the recipe, i'd really appreciate it.
Thanks

w/salaam, i posted one awhile back but I didn't think it was that great, did you try it out? I found it too heavy. The recipe was from the kraft website though.

[iTz_NoT_Me_iTzZu]

I made stuffed eggplant the other day. I loosely followed this recipe. Came out great


INGREDIENTS

* 2 large eggplants, preferably an oblong variety
* 1 tablespoon olive oil
* 1/2 pound ground beef
* 1 medium onion, chopped
* 1 large green pepper, chopped
* 4 large cloves garlic, minced
* 1 tablespoon dried oregano leaves
* 1 teaspoon fennel seeds, slightly crushed (see note below)
* 1 teaspoon dried basil leaves
* Salt and pepper to taste
* 1 can (14.5 ounces) whole tomatoes, crushed with fingers, and the juices
* 2 cups cooked rice
* 1/2 cup freshly grated Asiago cheese
* 1/2 cup freshly grated Parmesan cheese

Half the eggplants lengthwise. Remove enough of the inside to leave about a 1/2-inch shell. Chop the part you remove and reserve. Place the eggplant halves in a microwavable dish. Cover with plastic wrap. Microwave on high just until tender, about 2 minutes. Remove wrap and set aside.

Preheat oven to 350° F. Heat a medium skillet over medium-high heat. Add the olive oil. Brown the ground beef, crumbling with a spoon as you stir. Add the onion, green peppers, reserved chopped eggplant, garlic, oregano, fennel, basil, salt and pepper. Sauté until tender, about 5 minutes. Add the tomatoes, reserving about 1/2 cup of the juice for later. Place in a large bowl. Add the rice and mix well. When slightly cooled, add the grated cheeses. Taste for seasoning.

Place the eggplant halves in a lightly greased baking dish in one layer. Fill each with the rice mixture, pressing down firmly to stuff well. (If there is extra stuffing, arrange it around the stuffed eggplants. ) Drizzle with the reserved tomato juice and extra grated Parmesan. Then drizzle with a little olive oil. Cover tightly with foil and bake until hot and bubbling, about 40 minutes. Remove from oven and let rest about 5 minutes before serving.

Note: The fennel seeds can be crushed in a mortar or, i

[hijabihoodlum]

Originally Posted by foozball

do you whisk the yogurt before adding it in?

i've tried adding it a couple ways. one way is to take out the sauteed onions, mix them with the yogurt, and add that mixture back into the pot after frying the chicken. another way is just to add the yogurt in straight. what does whisking it do?

[nectar]

Originally Posted by MoonStar

w/salaam, i posted one awhile back but I didn't think it was that great, did you try it out? I found it too heavy. The recipe was from the kraft website though.

I checked the recipes out at kraft, but didn't find the one i was looking for. Perhaps you could repost the recipe you mentioned, so i can tell if it was the one (i'd appreciate it). The one i saw on this forum was around 2 years ago (not sure who it was posted by), and i've lost the recipe since then.

JazakaAllah

[MoonStar]

I think this was the one i tried; OREO® Cheesecake Recipe

[nectar]

No, unfortunately that wasn't the one, but i'll try it out anyway. Once again JazakAllah for your help.

[Sharmaynia]

Cooking?! Uh, cereal, anyone? PB&J sandwich maybe?

Just kidding.
While I cant cook bengali food to save my life, my pastas are pretty decent.

Unfortunately for me, that's not good enough for my mom. She's all like "When you're living on your own, and we come visit you, what are you going to feed us? Not pasta!"
I guess it didnt really help that I (jokingly) said: "I'll just order some food from a kabob joint. Or...I'll only invite you over during Ramadan."

[onetspvanilla]

i tried this today! i made a few adjustments too; instead of ground beef, i used meatless ground "chicken" crumbles.. i also didnt have the oblong eggplant on hand, so i put the eggplant in the mircowave for longer so it wouldnt be so hard. anyway, overall it was pretty yummy, i'd make it again.

Originally Posted by iTz_NoT_Me_iTzZu

I made stuffed eggplant the other day. I loosely followed this recipe. Came out great


INGREDIENTS

* 2 large eggplants, preferably an oblong variety
* 1 tablespoon olive oil
* 1/2 pound ground beef
* 1 medium onion, chopped
* 1 large green pepper, chopped
* 4 large cloves garlic, minced
* 1 tablespoon dried oregano leaves
* 1 teaspoon fennel seeds, slightly crushed (see note below)
* 1 teaspoon dried basil leaves
* Salt and pepper to taste
* 1 can (14.5 ounces) whole tomatoes, crushed with fingers, and the juices
* 2 cups cooked rice
* 1/2 cup freshly grated Asiago cheese
* 1/2 cup freshly grated Parmesan cheese

Half the eggplants lengthwise. Remove enough of the inside to leave about a 1/2-inch shell. Chop the part you remove and reserve. Place the eggplant halves in a microwavable dish. Cover with plastic wrap. Microwave on high just until tender, about 2 minutes. Remove wrap and set aside.

Preheat oven to 350° F. Heat a medium skillet over medium-high heat. Add the olive oil. Brown the ground beef, crumbling with a spoon as you stir. Add the onion, green peppers, reserved chopped eggplant, garlic, oregano, fennel, basil, salt and pepper. Sauté until tender, about 5 minutes. Add the tomatoes, reserving about 1/2 cup of the juice for later. Place in a large bowl. Add the rice and mix well. When slightly cooled, add the grated cheeses. Taste for seasoning.

Place the eggplant halves in a lightly greased baking dish in one layer. Fill each with the rice mixture, pressing down firmly to stuff well. (If there is extra stuffing, arrange it around the stuffed eggplants. ) Drizzle with the reserved tomato juice and extra grated Parmesan. Then drizzle with a little olive oil. Cover tightly with foil and bake until hot and bubbling, about 40 minutes. Remove from oven and let rest about 5 minutes before serving.

Note: The fennel seeds can be crushed in a mortar or, i

[Anderson]

My mother has gone Germany so I have no woman to cook for me when I'm back home, it sucks.