I have tried cooking collard greens several times and each time I have been somewhat disappointed in my results. Specifically, I have tried cooking the collards
Inscription on packets-soups from supermarket states: Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat. Normally th
Whenever I see a recipe which requires me to blanch vegetables for a few minutes, I microwave them instead. It's sometimes faster, I don't have to get a pot di
New York City health department forces restaurants to sell prepared food such as babaghanoush on a bed of ice in freezing temperatures. I thought that this was
I have thin-sliced zucchini and steamed it for use in my soup. One of the zucchini turns out to be bitter. I have saved half of it for use on the next day. Is t
For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure? If I put them together in a vessel and close the li
When using frozen vegetables, even if I let them unfreeze overnight, I am finding that they then render quite a bit of water when cooking. How can I drain veget
This sponge is meant to be put into refridgerator's vegetables compartment at the bottom and said to keep vegetables fresh: Sorry, the package is in hebrew,
In most refrigerators you will be able to find a compartment for your vegetables and fruits. This compartment is called the crisper and it is supposedly able to
Are there any solution to make leafy vegetables more "crunchy"? (I usually boil my leafy vegetables in water but it seems that when I bite them, they usually do
I would like to use habenero pepper in a chili, but would like to know how many fresh peppers / pound of chili should I use to maintain an edible chili or anoth
I really hate mincing garlic in tiny batches for each dish. Is there any way to mince many bulbs in advance and store them for a week or more?
I'm thinking about buying a wheat grass juicer, but the fact that it only juices one thing gives me pause. Are they adequate at juicing vegetables such as spin
Specifically for sweet potatoes, I'd like to get crispy fries via the oven rather than a fryer. Here are some pointers I've read in other recipes: Cuts must be
Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first
Every time I have made split pea soup, I have to try to estimate the amounts to be finished in one meal. If I store the leftover soup (in the refrigerator or th
An eggplant can be baked or grilled; then you peel it. I read that you have to drain it then (e.g. in a colander), even overnight. What if you don't drain the w
I want to make dolma, but grape-leaves aren't available here. What can I use instead? I would like to stay as close as possible to the original, grape-leaved do
I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I
I tried to deep fry cauliflowers (without breading; I am NOT making tempura), but they turned out soft. I have seen that done on TV where cauliflowers are fr