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On Mon, 08 Nov 2004 02:27:18 GMT, "Ed Grabau and Pam Jacoby" <pjjehg
@frontiernet.net> wrote: >Oh, yes, Ed and I do something similar. We sauté some shrimp in EVOO with >garlic and some Chinese chili oil. We don't cook the tomatoes; rather, we >add them fresh after everything has been tossed in the bowl, and let them be >heated by the rest of the dish. Silly me, but what is EVOO? Thanks, Mark Ferrante |
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Ferrante wrote:
> > On Mon, 08 Nov 2004 02:27:18 GMT, "Ed Grabau and Pam Jacoby" <pjjehg > @frontiernet.net> wrote: > > >Oh, yes, Ed and I do something similar. We sauté some shrimp in EVOO with > >garlic and some Chinese chili oil. We don't cook the tomatoes; rather, we > >add them fresh after everything has been tossed in the bowl, and let them be > >heated by the rest of the dish. > > Silly me, but what is EVOO? I guess you don't watch Rachael Ray as she repeatedly says EVOO Extra Virgin Olive Oil. (laugh) nancy |
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>anthonyferrante@yahoo wrote:
> >Silly me, but what is EVOO? > >Thanks, >Ferrante What kinda low IQ Dago doesn't know "Extra Virgin Olive Oil".... ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>anthonyferrante@yahoo wrote:
> >Silly me, but what is EVOO? > >Thanks, >Ferrante What kinda low IQ Dago doesn't know "Extra Virgin Olive Oil".... ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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PENMART01 wrote:
>> anthonyferrante@yahoo wrote: >> >> Silly me, but what is EVOO? >> >> Thanks, >> Ferrante > > What kinda low IQ Dago doesn't know "Extra Virgin Olive Oil".... Maybe because we call it OEVO-DOC-IGD > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- DO NOT BOYCOTT IDIOTS, THWY WILL DO IT THEMSELVES -- Nolite proicere margaritas ad porcos |
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PENMART01 wrote:
>> anthonyferrante@yahoo wrote: >> >> Silly me, but what is EVOO? >> >> Thanks, >> Ferrante > > What kinda low IQ Dago doesn't know "Extra Virgin Olive Oil".... Maybe because we call it OEVO-DOC-IGD > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- DO NOT BOYCOTT IDIOTS, THWY WILL DO IT THEMSELVES -- Nolite proicere margaritas ad porcos |
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Ferrante wrote:
> On Mon, 08 Nov 2004 02:27:18 GMT, "Ed Grabau and Pam Jacoby" <pjjehg > @frontiernet.net> wrote: > > >> Oh, yes, Ed and I do something similar. We sauté some shrimp in >> EVOO with garlic and some Chinese chili oil. We don't cook the >> tomatoes; rather, we add them fresh after everything has been tossed >> in the bowl, and let them be heated by the rest of the dish. Suggestion: http://www.spaghettitaliani.com/Rice...cetta2391.html -- Nolite proicere margaritas ad porcos |
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Ferrante wrote:
> On Mon, 08 Nov 2004 02:27:18 GMT, "Ed Grabau and Pam Jacoby" <pjjehg > @frontiernet.net> wrote: > > >> Oh, yes, Ed and I do something similar. We sauté some shrimp in >> EVOO with garlic and some Chinese chili oil. We don't cook the >> tomatoes; rather, we add them fresh after everything has been tossed >> in the bowl, and let them be heated by the rest of the dish. Suggestion: http://www.spaghettitaliani.com/Rice...cetta2391.html -- Nolite proicere margaritas ad porcos |
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In article >,
(PENMART01) wrote: > Angel's hair pasta is good to use in thin soups or broken up and used > instead of vermecelli cooked with rice. Personally I much prefer > "fideo" (Mexican pasta, little nests of angel's hair). > Sheldon > ```````````` Oooh, ooh, Pilaf. Here's my favorite recipe for it. Came from here. I use more pasta - and I usually use angel hair. * Exported from MasterCook Mac * Rice Pilaf Recipe By : , 2/15/97, posted to r.f.cooking Serving Size : 4 Preparation Time :0:35 Categories : Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup long grain white rice 12 pieces vermicelli pasta noodles -- (12 to 15) 2 C chicken bouillon 1 tbsp butter -- (1 to 2) Melt butter in saucepan. Add rice and stir now and then til it browns...be careful not to let it burn. When rice is evenly browned, add the vermicelli which you have broken into 2-3 in lengths and the bouillon. Bring to a boil, reduce flame, cover, and simmer til liquid is absorbed...probably about 20 minutes or so. Serve as is or with a little pat of butter. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 36 Calories; 3g Fat (84% calories from fat); 1g Protein; 1g Carbohydrate; 8mg Cholesterol; 771mg Sodium Food Exchanges: 1/2 Fat NOTES : This recipe came from my 4th grade teacher's mother, a lovely Armenian woman, nearly 50 years ago! I wouldn't make pilaf any other way....and it always gets raves. Elizabeth Dean Brooks, rec.food.cooking _____ -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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