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Is there a "quick" bolognese sauce?

Hear me out. Cook it in the oven overnight. You can finish it the next day. Use low heat 170-190 max. You will cut 6-8 hours of tending time down to an hour or so.

Mar 19, 2015
josephlapusata in Home Cooking

do they have any good wing sauces like this

You can order it on Amazon. Ken's Salad Dressings is the company that makes it. Best premade sauce we have used.

Mar 19, 2015
josephlapusata in General Topics

Has anyone used fish tweezers?

+1.

Mar 15, 2015
josephlapusata in Cookware

Smoking Arctic char - before or after...

Cold smoke the fish and then add it just before you plate it. Let the heat from the pasta finish the cooking.

Feb 15, 2015
josephlapusata in Home Cooking

Oh my!!! Blizzard coming....what to do....

Yes, really. We buy our canned goods and items like butter and milk on Sunday. We will also pick up the fresh food items we need for Sunday and Monday. We then go back on Tuesday and Thursday to get the other fresh items for the week, as well as things like milk or other items we are running low on. Much less food waste that way. Yes,I do understand that time is money but fresh food and no waste is money too.

Jan 27, 2015
josephlapusata in General Topics

US East Coasters!!

Food will not be the issue. We have a gas gril with full tanks. We can make most items we usually eat. The fear I, have is no power for heat and hot water. That is not fun. Hunker down food is p.b.j. and tuna or cold cuts. If the power goes out. just put them in the snow to keep them fresh. If the power does not go out, a chowder or stew would be nice.

Jan 25, 2015
josephlapusata in Home Cooking

Saugus Wings?

They are on Route 1.

Jan 05, 2015
josephlapusata in Home Cooking
1

Freezing individual lasagne or ziti portions

Put your portions in a freezer bag. Suck all air out with a straw and seal the bag. Wrap the bag in news paper and tape it. Then put it in a small brown lunch bag or grocery bag and tape it shut. Make sure it has no air pockets in it. I have had good luck keeping items like this for 6 months. Note: The Ricotta may be a bit dry.

Jan 02, 2015
josephlapusata in Home Cooking

Chinese chicken fingers that you get in Boston and areas near?

Does anyone have a tested recipe to make boneless Chinese chicken fingers like the ones from the Boston area? Puffy golden outside, snow white in the center. We could not order from our usual spot because, they force you to order from a limited menu for New Year's.

Thank you. Joe.

Stupid lasagna noodle question

The way my Nona did it was always good. If it was fresh, not frozen, just use it. If she froze them, after they thawed, she would put them in a large baking dish and cover them with hot lightly salted tap water. I don't know the amount of time she kept them there. I would say 2-3 minutes. Take them out and put on a white cloth to pat dry. She never used a ton of sauce inside. It was layers of meat sauce, a white sauce, ricotta mix and grated cheese going on each level. It was then baked for what seemed an endless amount of time. It then sat on the top of the stove for another amount of endless time with tin foil on it. When she thought it was ready, the foil came off and more grated cheese was added and back to the oven it went. I do not know how long this was. When it came out, she would slice it into 4x4 pieces, put more meat sauce on top. We would then sit down, eat that with bread, followed by a big bowl of large meat from the sauce and more bread. She would then put a salad and some soup out with cheese, oil, and yes bread. After that, she would put out some stuffed squid or other fish/shell fish and greens.The last thing was this lemon drink with shaved ice and, coffee and tea. With the coffee and tea, there were also some baked items. I never made it past the meat from the sauce.

Dec 25, 2014
josephlapusata in Home Cooking
1

Improving "Supernatural Brownies" Recipe?

Add the same amount as you would to make a cup of coffee. Just a heads up, I would not use a low end brand of instant coffee. Make sure it is good quality. I usually use espresso powder made for baking. That is just me. To each his own.

Dec 23, 2014
josephlapusata in Home Cooking

Forgot about chicken in brine for four days???

I cooked it and, it was actually fine. Not too salty. Thank you all for your input.

Forgot about chicken in brine for four days???

I made roasted chicken quarters on Wednesday. When I got a head count I left two quarters (uncooked) in the brine and it got pushed to the back of the fridge. I am sure the chicken is still fresh but, sitting in brine for four days has me guessing???? Just toss it or will it work. The brine was 1/2 cup salt and sugar and one gallon of water with a few spices added. What do you think?

Dec 14, 2014
josephlapusata in Home Cooking

Does this cook temp look correct? ( Cupcakes )

This recipe came from the Best Foods/ Hellmann's Mayo site.I had no choice, and had to make it for a party today. Guess what? It came out prefect. I was very worried. If It did not work, I would have to`use a box mix.

Dec 07, 2014
josephlapusata in Home Cooking

Does this cook temp look correct? ( Cupcakes )

Does this cook temp look correct? I can not afford to waste ingredients.
Thank you.

INGREDIENTS
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
3/4 cup sugar
1 tsp. vanilla extract
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 1/3 cups water, at room temperature
Vanilla Buttercream (Below)
DIRECTIONS
Preheat oven to 275°. Line cupcake pans with 24 paper or foil cupcake liners; set aside.
In medium bowl, combine flour, cocoa powder, baking soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Fill the prepared cupcake liners with batter 3/4 full.
Bake 24 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans and cool completely. Frost with Vanilla Buttercream.
Vanilla Buttercream: Cream 1 cup (2 sticks) softened unsalted butter in a large mixing bowl with electric mixture. Add 1 teaspoon vanilla extract. Gradually beat in 1 box (4 cups) confectioners' sugar, 1 cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 Tablespoons milk. Beat on medium speed until smooth and creamy, about 2 to 4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly. Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.
ADVANCED RECIPE SEARCH

Dec 07, 2014
josephlapusata in Home Cooking

Can a pizza stone left on the bottom rack of your oven, mess up cooking times ?

Thank you all.

Nov 27, 2014
josephlapusata in Home Cooking

Can a pizza stone left on the bottom rack of your oven, mess up cooking times ?

I always keep the pizza/bread stone in the oven. I never bake cakes, cookies, or pastry with the exception of this time of year. Can the stone mess up cooking times for baked goods?

Nov 26, 2014
josephlapusata in Home Cooking

Thanksgiving for one - What would you make?

Make things you are thankful for. I had to do this in my late teens/ early twenties. My parents moved to Florida. I would usually have some sea food because, thats what I love and and am thankful for. Don't stress about it. Do what you want to do.

Does anyone have an amazing vegetarian chili recipe?

Use any good beef or pork recipe and, sub Bulgur Wheat for the meat. You will not have the roundness that pork or beef fat will add but, you will have a good tasting chili.

Oct 31, 2014
josephlapusata in Home Cooking

Can you sub old fashioned oats for for quick cook oats

Thank you.

Oct 26, 2014
josephlapusata in Home Cooking

Can you sub old fashioned oats for for quick cook oats

Hi all, was going to make some pumpkin chocolate chip cookies today. The recipe calls for quick cook oats. All I have is old fashioned oats. Can I sub them or can I do something to the oats to make them useable? Thank you.

Oct 26, 2014
josephlapusata in Home Cooking

New England Fish Chowdah Made by people from New England [moved from Boston board]

I make really good fish chowder. I love it and, others who try it, say they love it. I am just looking to see what other people in this area do to make their Fish Chowder? I am looking for traditional New England Style.

Thank you.

Joe

Oct 25, 2014
josephlapusata in Home Cooking

Leftover mac and cheese

I have a pound of leftover mac and cheese from a kids party. I hate to waste food. What can I make out of this? I have made fried balls but, they even more unhealthy than the mac and cheese. They are tasty though. Does anyone have another idea on how to use it? Thank you. Joe

Oct 22, 2014
josephlapusata in Home Cooking

Crock Pot Chicken?

We do it all the time for Tacos, Buritos and Chicken Meatball Base. Cook it on low and make sure it does not boil. We usually use thighs. The dark meat always stays tender and, we think it tastes better.

Oct 21, 2014
josephlapusata in Home Cooking

Why use evaporated milk instead of cream in fish/clam chowder?

Any thoughts on this matter?

Oct 18, 2014
josephlapusata in Home Cooking

flap meat cooking ideas?

Dry the meat in the fridge on a sheet pan or, pat it dry with p/t. Like you said, your dry pork chops are fine. Wet meat, hot grill= sticking steamed mess.

Oct 11, 2014
josephlapusata in Home Cooking

Ok, Who has the BEST Fish & Chips in Boston or south of Boston, Cambridge, JP, Brookline, Anywhere!!!

Ground turkey for tacos and chili? Is it any good?

Thank you all for the comments.

Oct 04, 2014
josephlapusata in Home Cooking

Ground turkey for tacos and chili? Is it any good?

I just don't want to waste all the spices, and veggies that go into it.

Oct 02, 2014
josephlapusata in Home Cooking

Ground turkey for tacos and chili? Is it any good?

Ground turkey for tacos and chili? Is it any good? We use beef or pork most of the time. Will the Turkey be too much of a change? Feeding a 4 & 6 year old,and a wife that eats the same.

Oct 02, 2014
josephlapusata in Home Cooking