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Strozzapreti, or Strangolapreti, are basically a kind of gnocchi, or dumpling, made with spinach, ricotta, breadcrumbs, etc. and stuffed with cheese. The origin was from when the Italian Priests used to go around the villages to collect taxes for the church, and expected to be fed wherever they...

I´ve never tried this, Chief, but a friend of mine who was a Chef had to quit drinking for medical reasons. She came across "Verjuice" and said it worked well. As I say, I´ve never tried it, but it might be an option for wine. Bourbon, brandy, rum, scotch - since they´re matured and distilled...

Personally, I wouldn´t throw them out after such a short time - and they were still in the fridge, even though the door was open.

Not being "snarky" (whatever that means) - simply trying to offer an improvement. Or is everyone expected to stick to the script here, GG? A recipe from a commercial product label is frequently not very good. If Charlie feels the suggestions were uncalled for, he can just ignore them, can´t he?

It´s been a while since I´ve made this recipe, but it´s a cured fresh salmon (like gravadlax) with a twist. Take the piece of salmon and rub it with: 1/2 cup brown sugar 1/2 cup sea salt 1/2 cup tequila 1/2 cup dill 4 tbsps cracked black pepper 2 tbsps crushed coriander seeds Wrap the salmon in...

The “recipe” for “sweet and sour chicken” is from La Choy. That all one needs to know. :lol::lol::lol:

Sear it skin down, then add white wine, butter, capers and dill. Finish in the oven.

To be honest, I probably wouldn´t even make one batch, Andy:lol::lol::lol: I´d make my own sweet/sour sauce and use a fresh pineapple. Still, since the poster wanted some suggestions, I gave him my thoughts!:smile::smile:

Looks like a very small amount of chicken to me. I´d be looking at 125 - 150 gms (4 1/2 to 5 1/2 ounces) of chicken per person; and given that appetites in the US are larger than elsewhere, perhaps even more. To be honest, I wouldn´t put 7 times the amount of pineapple, nor sweet & sour sauce...

Ground meat ravioli. Spinach and ricotta. Pumpkin and pine nuts. goat cheese and pears. Sundried tomato and ricotta. And one which I ate in " Sotto" in Cinci - long roasted spare rib . OMG.

Eerrmm... this is a FOOD forum, not a medical one. Ask your doctor.

Even though leeks are the same family as onions, shallots, green/spring onions, and ramps, I honestly don´t think there is a plausible substitute. However, if push came to shove, I´d probably go for a mixture of shallots and green onions.

"Do you filter your tap kitchen water for drinking?" No.

I reckon soup is among the easiest dishes to make. You can bung in whatever you have available and, as long as it´s well seasoned, it tastes good. I suppose my " easiest to make" is potatoes, carrots, celery, onions, a handful of lentils and plenty of seasoning.

Yep, Andy, you´re dead right. The definition of "ethnic", for what it´s worth, is: "relating to a population subgroup (within a larger or dominant national or cultural group) with a common national or cultural tradition. "ethnic and cultural rights and traditions" So "Ethnic" could be the meal I...

Stir Fry? The first thing that comes to mind is Chinese cabbage! Bok choy, pak choy, Napa cabbage - they all go wonderfully well with stir frys, Chinese/East Asian food, soups, etc. Just cut the cabbage up fine and stir fry with the rest of the veg. They´re ever so slightly sweet and maintain...

thinking about it: I´ve eaten in France, Germany, Austria, Spain, Greece, Italy, the Czech Republic, Venezuela, Colombia, Ecuador, Mexico... and probably a few other places. The first thing I look for is local food. I remember in Venice, that world-renowned tourist trap - we shunned the Piazza...

ask a doctor.

OK - so now I understand you want to make a paratha, a flaky Indian griddle bread. There are thousands and thousands of recipes out there; but the secret is not the recipe as such, but how you manipulate the dough and how much ghee you use - ie. plenty. I use Madhur Jaffrey´s recipe in...

Magic, Dave! That´s more or less how I work. Loads of different spices, lots of cooking options.

Amazon.,

No I wouldn´t. A complete waste of time as far as I´m concerned and, as a qualified language teacher, the "transliterations" make me cringe.

Copy that, GG. This type of bread needs a baking sheet, not a loaf tin. With the problems you´re experiencing, I´d immediately be thinking: - how long did you knead the dough? - how long did you leave it to prove? - what temperature was your oven? NB. A boning knife is for boning...

Still not a problem. Your jars will be fine.

You won´t have problem for 1 minute not boiling, don´t worry. I´ve made over 3,000,000 jars of conserves, sauces, chutneys, pickles, salsas and jams, and I can assure you that 1 minute will make no difference.