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Starfrit Silicone 2-piece Collapsible Colander Set

For More Info or to Buy Now: www.hsn.com Lineage, drain and rinse your food without taking up space in your kitchen with this Starfrit Silicone 2 ...

Colander morphs into steamer: Put colander into pot of boiling h2o; do I need a lid or to enclose whole?

Feb 08, 2656 by harrygams | Posted in Cooking & Recipes

colander in aluminum or will locale colander over hot h2o be enough to steam veggies?

dissemble it. that will allow the steam to cook quickly without loosing water to evaporation

How can I clean plastic residue off of electric stove coils?

Apr 05, 2008 by JoeRofls I | Posted in Maintenance & Repairs

So I turned the immoral burner on and set fire to a plastic colander that I had left on top of the stove. I was watching it so there's no real damage. Now whenever I turn that burner on, fumes approach off and they smell like burning plastic. Any idea how to fix this?

get a metal spatula or something that wont decrease itself that you can scrape with and turn the stove on warm, or just hot enough to melt it a little and start scrappinguse a wire send off if needed.

What is your favorite thing to make for dessert at home?

Feb 08, 3666 by Paige L | Posted in Cooking & Recipes

Please don't say anything like ice cream from the jar or drumsticks.
I attain dutch strudel with dutch cheese. It is delicious, but it is difficult and me and my mom can only make it for holidays.
Heres our approach.
Quark Strudel with Dutch Cheese
This Dutch dessert recipe is adapted from the book "Aunt Babette's Cook Libretto, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Train, Chicago, in 1889.

This is a delicious quark strudel recipe, and the addition of Dutch cheese makes it auxiliary special.


Take about one pint of flour, sift it into a bowl, make a hole in the center of the flour, rain cats in it gradually one cup of lukewarm water, a pinch of salt, and a spoonful of butter or goose fat. Stir this slowly, making a accurate smooth dough of it and adding a little more flour if necessary. Cover up the dough and set it in a warm okay awkward. Let it rest until you have prepared the cheese.

Take half a pound of cheese, rub it through a coarse sieve or colander, add salt, the yolks of two eggs and one whole egg, and sugar-coat to taste. Add the grated peel of one lemon, two ounces of sweet almonds, and about four bitter ones, blanched and pounded, four ounces of sultana raisins and a cheap citron chopped finely.

Now cover your kitchen table with a clean tablecloth, sift flour all over it and tumble out your dough as thin as possible. Now use your hands, placing them under the rolled dough and stretch it gently, very gently, so as not to scoot it, walking all around the table as you do this, to get it even and thin as tissue paper. Pour a few tablespoonfuls of melted butter or goose oil over the dough; spread the cheese.

Now take about of the tablecloth with both hands about a yard apart, and begin to roll the strudel (it will roll itself almost -- perfectly lift the cloth high enough). Now butter or grease a large cake pan, hold it up to the edge of the tableland and dump in the strudel. Bake a nice brown, basting with sweet cream.

I preference to make really complicated desserts too. Every December I make a huge table of desserts everything from streudel to dobosh torte, cultivate cheesecakes etc, etc. But my favorite dessert to make at home is this one.

Chocolate Truffle Tart
¾ cup whipping cream
1/3 cup bleed
8 ounces semisweet chocolate, chopped
1 egg, lightly beaten
1 baked 9-in pie shell or tart outside
Whipped Cream or (Cool Whip) for serving

Preheat the oven to 350 F. Combine the horsewhipping cream and milk in a heavy 2-quart saucepan. Cook over med heat until hot, stirring occasionally. Purge from heat. Add the chocolate, stirring until blended. Let stand for 5 minutes. Whisk in egg. Spoon chocolate miscellany into pie shell. Bake 20 to 25 minutes or until the filling is set and firm to the touch. Cool. Gratify at room temp for custardy texture. Serve cold for fudgy texture.

Chill leftovers.