FREE/BARGAIN — Cookbooks - Page 93

Dr. Drib · 11-09-2017, 04:38 AM

Quote:

Originally Posted by GA Russell

The Awesome Avocado: from Drinks to Desserts - free
https://www.amazon.com/Awesome-Avoca...dp/B06XYVLQPN/

(Hands up if you like avocado for dessert!)

Gotta love the palta. Treat it nice and it'll love you back!

badgoodDeb · 11-09-2017, 01:34 PM

( Hands up if you can't stand avocados at all? )

Apache · 11-09-2017, 02:29 PM

Quote:

Originally Posted by badgoodDeb

( Hands up if you can't stand avocados at all? )

Hands up if you are married to someone who loves Avocados and you don't.

Apache

Cinisajoy · 11-09-2017, 03:28 PM

I need more hands.

Apache · 11-09-2017, 04:28 PM

Use your feet if you need to. Of course that leaves you on your...........................
Apache

Cinisajoy · 11-09-2017, 04:39 PM

Quote:

Originally Posted by Apache

Use your feet if you need to. Of course that leaves you on your...........................
Apache

Yep on my back. All limbs up to show I can't stand avocados but my spouse loves them.

Purple Lady · 11-09-2017, 05:05 PM

Quote:

Originally Posted by badgoodDeb

( Hands up if you can't stand avocados at all? )

I even hate seeing the Subway commercials that have guacamole. It turns my stomach because it looks like puke to me. Like the Exorcist.

KyBunnies · 11-09-2017, 05:25 PM

Quote:

Originally Posted by badgoodDeb

( Hands up if you can't stand avocados at all? )

avocados and guacamole reminds me of a very wet cow pie in the pasture. Something you don't want to touch or step in. Only difference is cow manure smells a whole lot better.

Deskisamess · 11-09-2017, 05:30 PM

I love it, but am allergic to it. Same with banana. So frustrating...

GA Russell · 11-10-2017, 01:58 AM

Bok Choy - free
https://www.amazon.com/Bok-Choy-Ulti...dp/B00L8BMR5G/

Apache · 11-10-2017, 06:21 AM

Quote:

Originally Posted by Purple Lady

I even hate seeing the Subway commercials that have guacamole. It turns my stomach because it looks like puke to me. Like the Exorcist.

I bought my wife a Avocado Sub at Subway a few years ago and they squeezed the Avocado out of a bag. After she complained about the taste I told her and she has never asked for a Subway sub again.

Apache

Dr. Drib · 11-11-2017, 12:24 PM

So I just finished making lasagna, my first ever. (It's cooking, as I write.)

The recipe called for 'crushed tomatoes', so I thought - OK, I put them in some large bag and run over them with my car. I later realized that this would not be feasible, since juice and seeds would get all over the road or carport.

Then I thought - OK, I have to squeeze them really hard while looking like a serial killer. I actually thought this. (Not the serial killer part.) I could imagine juice and seeds flying all over the kitchen, so obviously it didn't mean that at all. It couldn't be that. I hoped.

I then went to the computer and looked it up.

I now know what to do to make 'crushed tomatoes', but aren't you glad I wasn't politically incorrect in this sensitive age and equate 'tomatoes' with my friend Mike Shayne, Shell Scott, Ed Noon, and Mike Hammer?

So, I'm hopeful my lasagna will taste good. This has been the hardest recipe I've ever followed.

Can anyone recommend a good lasagna cookbook?

Cinisajoy · 11-11-2017, 12:27 PM

Quote:

Originally Posted by Dr. Drib

So I just finished making lasagna, my first ever. (It's cooking, as I write.)

The recipe called for 'crushed tomatoes', so I thought - OK, I put them in some large bag and run over them with my car. I later realized that this would not be feasible, since juice and seeds would get all over the road or carport.

Then I thought - OK, I have to squeeze them really hard while looking like a serial killer. I actually thought this. (Not the serial killer part.) I could imagine juice and seeds flying all over the kitchen, so obviously it didn't mean that at all. It couldn't be that. I hoped.

I then went to the computer and looked it up.

I now know what to do to make 'crushed tomatoes', but aren't you glad I wasn't politically incorrect in this sensitive age and equate 'tomatoes' with my friend Mike Shayne, Shell Scott, Ed Noon, and Mike Hammer?

So, I'm hopeful my lasagna will taste good. This has been the hardest recipe I've ever followed.

Can anyone recommend a good lasagna cookbook?

I can't say I have seen a lasagna cookbook. Next week I will see if I can't find you a good recipe or three.

cc_in_oh · 11-11-2017, 02:04 PM

Quote:

Originally Posted by Dr. Drib

So I just finished making lasagna, my first ever. (It's cooking, as I write.)

The recipe called for 'crushed tomatoes', so I thought - OK, I put them in some large bag and run over them with my car. I later realized that this would not be feasible, since juice and seeds would get all over the road or carport.

Then I thought - OK, I have to squeeze them really hard while looking like a serial killer. I actually thought this. (Not the serial killer part.) I could imagine juice and seeds flying all over the kitchen, so obviously it didn't mean that at all. It couldn't be that. I hoped.

I then went to the computer and looked it up.

I now know what to do to make 'crushed tomatoes', but aren't you glad I wasn't politically incorrect in this sensitive age and equate 'tomatoes' with my friend Mike Shayne, Shell Scott, Ed Noon, and Mike Hammer?

So, I'm hopeful my lasagna will taste good. This has been the hardest recipe I've ever followed.

Can anyone recommend a good lasagna cookbook?

I use crushed tomatoes often because they come in a "no salt added" configuration. As near as I can figure, they fall roughly between petite diced tomatoes and tomato puree. For slow cooker stuff I think they're all pretty interchangeable, but I can see crushed being the best consistency for lasagna (which is maybe my least favorite Italian dish so I've never tried to make). Hope it turns out well for you...

Little.Egret · 11-11-2017, 05:41 PM

Quote:

Originally Posted by Cinisajoy

I can't say I have seen a lasagna cookbook. Next week I will see if I can't find you a good recipe or three.

In my 'try anything' mode I recall that lasagne is a make-in-layers dish.

Standard is to alternate white sauce and red sauce, using store-bought bottled lasagne & pasta sauces if you wish.

So I started with a layer of mixed diced veg (the supermarket called it winter soup mix) then a lasagne layer, then a white sauce layer, lasagne, red sauce layer. lasagne and finally canned chopped tomatoes or passata and maybe cheese.

Add and cook minced (ground) beef to the red sauce, chopped chicken to the white sauce if wished. Substitute a baked beans or a chickpea layer if you wish.

Cook for 90-120 minutes in a medium oven or in a slow cooker, check temperature with a spike thermometer is 180 F.

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11-09-2017, 01:34 PM	#1382
badgoodDeb Grand Sorcerer Posts: 8,560 Karma: 64462893 Join Date: Jan 2008 Location: Harrisburg outskirts Device: Palms, K1-4s, iPads, iPhones, KV, KO1	( Hands up if you can't stand avocados at all? )

11-09-2017, 03:28 PM	#1384
Cinisajoy Just a Yellow Smiley. Posts: 19,161 Karma: 83862859 Join Date: Jul 2015 Location: Texas Device: K4, K5, fire, kobo, galaxy	I need more hands.

11-09-2017, 04:28 PM	#1385
Apache Readaholic Posts: 5,288 Karma: 90120964 Join Date: Sep 2011 Location: South Georgia Device: Surface Pro 6 / Galaxy Tab A 8"	Use your feet if you need to. Of course that leaves you on your........................... Apache

11-09-2017, 05:30 PM	#1389
Deskisamess Wizard Posts: 2,772 Karma: 45827761 Join Date: Sep 2012 Location: Ohio Device: iPhone 13 Pro, iPad mini, iPad Pro 12.9",Paperwhite 6.8", Scribe 2022	I love it, but am allergic to it. Same with banana. So frustrating...

11-10-2017, 01:58 AM	#1390
GA Russell Riders win Banjo Bowl Posts: 7,699 Karma: 31487351 Join Date: Aug 2009 Location: Raleigh, NC Device: Paperwhite, Kindles 10 & 4 and jetBook Lite	Bok Choy - free https://www.amazon.com/Bok-Choy-Ulti...dp/B00L8BMR5G/

11-11-2017, 12:24 PM	#1392
Dr. Drib Grand Sorcerer Posts: 45,512 Karma: 60119087 Join Date: Jan 2007 Location: Peru Device: KINDLE: Oasis 3, Scribe (1st), Matcha; KOBO: Libra 2, Libra Colour	So I just finished making lasagna, my first ever. (It's cooking, as I write.) The recipe called for 'crushed tomatoes', so I thought - OK, I put them in some large bag and run over them with my car. I later realized that this would not be feasible, since juice and seeds would get all over the road or carport. Then I thought - OK, I have to squeeze them really hard while looking like a serial killer. I actually thought this. (Not the serial killer part.) I could imagine juice and seeds flying all over the kitchen, so obviously it didn't mean that at all. It couldn't be that. I hoped. I then went to the computer and looked it up. I now know what to do to make 'crushed tomatoes', but aren't you glad I wasn't politically incorrect in this sensitive age and equate 'tomatoes' with my friend Mike Shayne, Shell Scott, Ed Noon, and Mike Hammer? So, I'm hopeful my lasagna will taste good. This has been the hardest recipe I've ever followed. Can anyone recommend a good lasagna cookbook?