The Perfect Omelet(te), How to Cook It

Written by Michael Sheridan


They’re easy to cook, right?

We’ll see.

The first thing to remember is that you needrepparttar right size of frying pan. This is more important than you may think. Too large, andrepparttar 148087 omelet will dry out; too small, and it will not cook through.

As a basic guide, you need a 15 centimeter pan for a two-egg omelet and a 25 centimeter pan for a four to six egg omelet. That is, 6 in. and 10 in. respectively. Which, handily enough, is pretty muchrepparttar 148088 size of pans you should have in your kitchen anyway.

The second most important thing is not to beatrepparttar 148089 eggs.

I’ll repeat that for all of those chefs out there who think they can cook omelets: do NOT beatrepparttar 148090 eggs.

Instead, abandonrepparttar 148091 habits of a lifetime and stirrepparttar 148092 yolks intorepparttar 148093 whites using a knife blade. Season with salt and freshly ground black pepper.

Warm your empty pan through on a moderate heat, add a good knob of butter, turn uprepparttar 148094 heat and swirl it round to coatrepparttar 148095 bottom and sides ofrepparttar 148096 pan.

Vegetarian Gourmet----Meatless Makeovers

Written by Cathy O

Three years ago I decided to go "meatless." It wasn't a difficult decision as I wasn't a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites.

Rather than resign myself torepparttar notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless.

The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comesrepparttar 147962 closest:

Meatless American Chop Suey

1 vidalia onion chopped 1-2 tbsp. butter 1/2 pkg Quorn (brandname) veggie grounds frozen 2 cans Campbells Tomato Soup 1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color torepparttar 147963 sauce) sea salt and pepper to taste

1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini

Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes.

Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side.

This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular!

Veggie Dolmas

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