Question about Avi Glatt Passover Entr es Stuffed Beef Cabbage - Passover Entr es

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How can I desalt a sauce without adding water and cooking down to thicken again?

Making a sweet & sour tomato sauce and after cooking down to thicken I realized I added too much salt. Is there anything I can do to desalt the sauce without adding water and thicken again?

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Ditto on the potato...
the more over salt, the more potato halves.

Posted on May 27, 2015

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Adding a raw peeled potato or two, cut in half, can sometimes pull salt out of a sauce or dish. I think it is because the salt is drawn to the starchy potato like a magnet. Just remember to throw the potato away! Happy cooking.

Posted on Jan 03, 2015

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Add other ingredients until the salt level is tolerable. Unfortunately the only way to de-salt is dilution. Good luck!

Posted on Jun 17, 2014

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Tip

Shrimp fried rice ala Mobi


Before we get to the recipe let me go over the reasons why I decided to post this tip: I love food. All kinds of food. This ain't my first dog and pony show. I been around the culinary block. In the past I tried to duplicate Chinese cuisine with limited success because I thought Chinese food came out of a can you drain and heat up then dump on hard noodles and sprinkle soy sauce on. Yeppers I can remember the first time I ever ate Chinese food. It was the year 1963. Kennedy ain't been shot yet. The Cuban missile crisis was in full swing. My neighbors built a bomb shelter on the canal. I ain't makin this stuff up. Latino music was blastin on my AM radio late at night while I felt the warm breeze and smelt the warm salty water spray out of the bay. A family from New York City moved in down the road from us. The dad was a truck driver, the mom was a Jersey hottie (not unlike that nice lady in the cooking show "bitchin kitchen" Yep she talked and acted just like her) who wore tight pants with zippers from her belly button to her bottom. Don't ask me how that worked. One hot summer day over at their house I was introduced to chicken chow mein with crunchy noodles and soy sauce. Prior to that I had never seen or ate anything like that in my life and it was deeelish!! Of course my grandmother who alternated cooked collards or navy beans and cornbread on a daily basis thought that kinda food was demonized. Every thang was demonized with her. We won't go there. Ok maybe later!! LOL The food that day ingrained in my mind the taste of Chinese food forever. Like I said I bought a wok, let it rust, got disgusted in an earlier life, and totally gave up on ever cooking Chinese food; but I didn't ever stop eating it. I always wondered why cooking Chinese at home was so tough. Was it the cooker? The Pan? The technique? Hell no it was the training!! Enter Mr Al Gore's internet!!! Hello YOU TUBE !!! Need I say more? Well yeah, but right now I want another beer: Stir Fry Particular: Ingredients: 2 tablespoons olive oil 1/4th cup cleaned cooked shrimp thawed with tails removed. 1 tsp salt 1 tsp garlic powder 1 tsp sugar 1 tablespoon Soy sauce 1 Tablespoon Oyster sauce 2 cups cooked rice 1/4th cup finely chopped carrots 1/4th cup finely chopped celery 1/4th cup finely chopped onion 2 large eggs 3 finely chopped green onions Directions: Add olive oil to hot pan. add the finely chopped carrot,celery, onion and some of them chopped green onions. Cook for 3 minutes. Add 2 scrambled eggs and cooked shrimp. Cook for 3 or 4 minutes. Alternate into the pan the rice and the spices, stir that food! Add Oyster sauce. Add the soy sauce. Dump on the rest of them green onions and stir fry another minute. Place in covered dish. Note: It takes about 5 to 7 minutes tops so you gotta have your ingredients lined up and ready. Move the food to a large cover-able dish. Clean your mess. By that time the food will be just right. I was able to prepare this on a Wok I purchased with the money I made on FixYa. Special thanks to: Cooking with Kai on YouTube Friday night I was bound and determined to make a tiny delight. It is an eggplant/ground pork dish. It was awesome, but I feel like I should have used smaller pieces than suggested in the video I am about to post. I gotta say though this made the eggplant almost have a mushroom taste it was so good. The spices and directions were spot on but the eggplant was a bit underdone on my part. on a lighter note my daughter wanted to make some fried Won tons. We gave it a try using the recently required used wok from Bend,Or. That's right people I now own the nicest used wok I ever seen. This dude has size came with the utensils and a lid. Even a ring!. We used won ton rappers and simply applied Philly cream cheese to them. Sealed um and fried um. Oh yea como vah yall ! These were beautamous !!! Last Wednesday night I cooked some sweet and sour chicken wings. I added oil to the wok and heated up oil. I added in my wing pieces and fried them 10 minutes, drained them to paper towel. I cleaned the wok and got ready for phase 2 baby! I added my sweet and sour sauce and partyed on: This is an excellent recipe from Kai. I tried this one and it is a hit : aa5434d.jpg I made some southern fried chicken, dirty rice, mashed taters, turnip greens and cornbread Sunday. I used my cast iron fry pan as always. The wok kept the fried chicken nice and warm. Placed it on the back burner. Yep even being used as just a food holding container it is bad to the bone. Captain's log 11-17-10 Sunday began like any other day in the portable city. It was dry and nice, not too cold, My Auburn tigers just won the SEC west crown. As usual I did my greens and turnip thing. I held out my dark meat and a couple of wings to shift gears into a new phaze people: KFC That's right people, Korean fried chicken. I dumped my chicken frying oil into the Wok. I dipped them pieces of chicken in cornstarch with seasoned salt added. I fried em 4 pieces at a time for 10 minutes total. Here is the kicker: In a big stainless bowl I added half a cup of sugar, 2 tablespoons of lemon juice, 2 teaspoons of Sambal Oelek, and 1/4th cup of ketchup. Stirred it up good. As the pieces were coming out the wok I added em to the Sambal sauce. This tasted BETTER than the BEST Buffalo wings I have ever had!!! Wok on! You might wonder where I got the spicy chili paste from. Asian market baby! Right here in Mobile on Azalea road! I got this recipe off the www world wide web and it along with some more videos is HERE Captain's LOG 11-19-10 PEOPLE!!! Tonight I did what I want to call a 5 spice Cornish delight. For the sauce I used some homemade beef broth made with the pan drippings from a T-Bone steak I cooked last night and the broth left over from wed nights Moo Goo throwdown. To a third cup of that I added 2 tablespoons soy sauce, 1 tablespoon corn starch, 1 tablespoon oyster sauce, 1 teaspoon sesame oil ,1 teaspoon dark soy, 1 teaspoon fish sauce, 1 /8th teaspoon five spice powder, and a dash of sambal. Stirred that sauce well. I chopped up the leftover chicken (about a cup of boned cornish game hens I had left over from tuesday) and heated it in the wok with a little ginger and garlic minced fine. Then I pulled that out for a sec and tossed in the oiled pan some finely chopped carrot, broccoli, bell pepper, and green onions, about a cup in all. I cooked that till the veggies were tender and added a wee bit of my homemade beef broth and the chicken. I shoved all aside in that pan and slowly added in my sauce till it thickened. I made some rice to go with it. I gotta say that five spice powder is one of them Chinese cooking secrets! I put just a hint into the recipe. It was awesome!!!! That is all. Party on!!! Yeah Baby!! LOL 7acbe8e.gif

on Oct 09, 2010 | Cooktops

1 Answer

How to make salty food not salty


      Dilute. For soups, stews, sauces or anything that can be diluted, try adding a touch of water, stock, tomato sauce or juice. This will give thesalt more volume, thus spreading it out and making the overall dish lesssalty.Jul 24, 2012

      In a pickle: How to fix overly-salty food - SheKnows

      www.sheknows.com/food...recipes/.../in-a-pickle-how-to-fix-overly-salty-f...
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    In a pickle: How to fix overly-salty food - SheKnows

Jan 23, 2016 | Cooking

1 Answer

Does not cook. Why does it keep reverting to warm mode?


The pressure cooker either does not contain enough liquid or the liquid is too thick for it to reach and maintain pressure. Don't pressure cook condensed soups, jarred sauces (salad dressings, tomato sauce, etc) and flavor packets. They all contain thickeners that prevent the liquid in the cooker from boiling, making steam and generating pressure.

Don't worry, there are lots of great pressure cooker recipes that don't need those kinds of ingredients:
http://www.hippressurecooking.com/pressure-cooker-recipes/

Oct 27, 2015 | Home

5 Answers

I made chili too spicy. How do I cool it down?


You can;t cut it with water to tone down the spicy heat. Either make another batch with no spice and then combine. Or some claim adding a can of crushed pineapple while simmering works. Simmer the pineapple until it is no longer visible.

Mar 02, 2015 | Computers & Internet

1 Answer

Need recipe to make pasta


Tips for Optimum Pasta
The dough should be evenly kneaded, and slightly moist to form a soft malleable dough. The dough should have the consistency which is not too dry or too moist.

The dough is too dry if it has a powdery, grainy consistency and breaks into small chunks. Add more liquid (water or vegetable juice) by the teaspoon until it has formed a smooth, malleable dough that is not sticking to the sides or the kneading spiral.

The dough is too moist if large lumps of dough remain stuck to the kneading spiral. Add flour by the teaspoon until it has formed a smooth, malleable dough that does not stick to the sides or the kneading spiral.

If you add a little bit of olive oil to the pasta dough, it will slide better through the outlet openings of the pasta attachments.

For the pasta dough, you can use both normal household flour as well as wholegrain flour, gluten free flour, or flour made from durum wheat semolina. Different types of flours will require a different amount of liquids. Reserve some liquid and add it slowly for best results. Document your process so you can repeat it in the future.

Vegetable juices made, for example, from spinach, carrots or tomatoes are ideal for adding color and nutrients to your pasta.

Sprinkle flour on your pasta directly as it emerges from the outlet opening and place it down separated on a smooth floured surface to dry. This will prevent the pasta from sticking together.

Cooking time for fresh pasta is much shorter than for dried pasta from the supermarket; 2-4 minutes is usually sufficient. Thinner pastas, however, may require an even shorter cooking time. We recommend you check the pasta at regular intervals until the pasta is "al dente".

Fresh pasta can be kept for 1-2 days in the fridge and frozen in the freezer for as long as 6 months. To stop the pasta from sticking, you should lay the pasta out to dry for 1-2 hours before you store it in the fridge or freeze it.

.
Pasta recipes

GARLIC PASTA
Add 2 cloves of garlic (crushed or pureed) to the liquid in a full load of pasta. Cook and serve with sauce and cheese.

TWO MINUTE CLAM SAUCE FOR LINGUINE
Pasta: Linguine or Spaghetti
3 Tbsp.
Olive oil
2 Tbsp.
Garlic - finely chopped
1 can
Clams with juice
3 Tbsp.
Oregano
1/2 cup
White wine (optional)
1/2 cup
Prepared pasta sauce (optional)
Fresh ground pepper (to taste)
Crushed red pepper
Saute garlic and clams in olive oil. Add oregano, pepper and crushed red pepper to taste. If desired, add white wine and/or prepared pasta sauce. Pour over pasta, garnish with minced parsley.

FETTUCCINI & CHICKEN
Pasta: Fettuccini (with 2 Tbsp. olive oil or butter)
4 large or 6 small pieces of boned chicken cut in chunks
2 Tbsp.
Garlic - finely chopped
2 Tbsp.
Italian seasoning
2 Tbsp.
Parsley
Olive oil
Salt & pepper
Bake or saute chicken in olive oil with garlic and seasoning until done.
Place chicken on freshly cooked fettuccini and serve hot. For variety,
add sauteed mushrooms and/or bell pepper. Add Parmesan cheese.

HUNGARIAN PAPRIKA PASTA
To a regular full load of pasta add 2 tablespoons of paprika to the liquid
and stir well before adding to the flour as it mixes.

SPINACH FETTUCCINE IN CREAMY DILL SAUCE
Pasta: Fettuccine, Linguine or Rigatoni
Great with any pasta, but this is very tasty with spinach pasta! Make your liquid for the pasta with fresh spinach juice or mix spinach with a small amount of water in a blender and strain before adding to the egg and oil mixture.
1 Tbsp.
Butter
1 tsp.
Garlic - finely chopped
1 cup
Heavy cream
1/4 cup
Parmesan cheese
2 Tbsp.
Fresh dill
1/2 cup
Tomatoes - diced
Salt & pepper to taste
Melt butter with garlic in pan. Add cream, salt, pepper, and Parmesan cheese. Stir until cheese is melted. Reduce heat, add fresh dill and diced tomatoes. Remove from heat and gently pour over pasta.

RUSSIAN BORSCHT P ASTA
Measure 2 cups of flour. To your liquid ingredients add oil plus egg. Use beet juice instead of water and 1 teaspoon ground sour salt. Serve as a side dish with sour cream.

PASTA WITH SUN DRIED TOMATOES & PINE NUTS
Pasta: Spaghetti, Fettuccini or Linguine
1/4 cup
Olive oil
1 clove
Garlic - finely chopped
2 Tbsp.
Italian herbs
1/4 cup
Sun dried tomato - cut tomatoes in 1/8" slices
1/4 cup
Pine nuts
Saute garlic in olive oil, then add herbs. Remove from heat and stir in sun dried tomatoes. Toss lightly with cooked pasta. Top with pine nuts. Serve with Parmesan cheese.

BASIC PASTA WITH FRESH TOMATOES
Pasta: Any of your favorites
6 Tbsp.
Olive oil
2 Tbsp.
Garlic - minced
2 Tbsp.
Basil - fresh, minced
1 cup
Ripe tomatoes - diced
Salt & pepper to taste
Parmesan cheese
Saute garlic. Add basil to hot skillet. Remove from heat and stir in fresh diced tomatoes. Pour lightly over fresh pasta. Serve with Parmesan cheese.

ARTICHOKE & BUTTER PASTA
Use 2 measuring cups of flour. Fill to "Oil+Egg+Liquid" line with: 1 egg, 2 tablespoons melted butter and fill to top of "Oil+Egg+Liquid" line with liquefied (pureed) artichoke hearts (cooked, or cooked and marinated) after straining artichoke juice through sieve. Serve with remaining artichoke hearts.

SOUTHWEST CHILI PASTA
Use 2 cups of bread or semolina flour. For your liquid, use: 1 egg, 2 teaspoons oil, 1 tablespoon chili powder, 1 teaspoon salt, 1 teaspoon onion powder and fill with tomato juice to top of "Oil+Egg+Liquid" line on your measuring cup.

LEMON PEPPER PASTA & SHRIMP
Pasta: Lemon Pepper Linguine, Spaghetti or Fettuccine
1/4 cup
Olive oil
1 lb.
Fresh shrimp - peeled, deveined and butterflied
2 Tbsp.
Garlic - minced
2 Tbsp.
Oregano
1 Tbsp.
Lemon pepper
1 tsp.
Minced parsley
1 cup
Prepared pasta sauce
2 Tbsp.
White wine (optional)

Jan 07, 2015 | Cook's Essentials CooksEssentials Pasta...

3 Answers

Can you use ketchup in recipes? I seem to have a couple of bottles in my cupboard and want to use them up before they go out of date.


You can try making your own baked beans with excess ketchup. You need to look up a recipe but it basically involves beans, ketchup, dark brown sugar, onions and tomato juice.

Another idea is sloppy joes - this is basically cooking ground beef in a liquid that is mostly ketchup based.

Finally you could make a big batch of bar b q sauce and then freeze it in portions.

Good luck.

Feb 25, 2013 | Cooking

1 Answer

Have a used cooker-no instructions. What pressure/for how long to cook stuffed peppers?


Hi. 15 psi for 20 minutes. Here is the recipe STUFFED PEPPERS Printed from COOKS.COM
1 lb. hamburger
1/2 c. uncooked rice
Onion
Onion salt
Garlic salt
Celery salt
Tomato sauce
Green peppers
Combine hamburger, rice, onion, seasonings, and a half can of tomato sauce. Stuff mixture into peppers loosely. Dot with butter. Pour remaining tomato sauce over pepper. Place in a pressure cooker. Pour water in to almost cover peppers. Pressure cook for 20 minutes.

Jun 24, 2010 | Microwave Ovens

1 Answer

Can i cook spaghetti in the pressure cooker


I have not tried spagehetti but i do cook macironi in there.
i use 2 cups of pasta.. macironi or shells. 1 cup water and 1 cup milk.. then 1 cup shredded cheese. 1 table spoon of butter.and 1 table spoon of olive oil i select rice and add time until it gets ot 10 min.
then i have macironi and cheese.
i also make pasta with tomato sauce in there.
again 2 cups pata shelles.. 1 can of tomato sauce, some choped onions.. 1 cup ground beef. and 1 cup of water. set cooker for 10 min ..

Apr 02, 2010 | Wolfgang Puck 5-Quart Electronic Pressure...

1 Answer

Veg soup recipe


The Rival model 3040, manufactured between 1999 and 2004, was recalled due to overheating. For details, go to www.rivalrecall.com.

Nov 10, 2007 | Rival 3040-VG 4-Quart

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