1. Cut four pieces of bacon into one inch piece and cook in a large skillet on medium heat until almost crispy. 2. Remove bacon with slotted spoon and set aside, leaving a bacon drippings in the skillet. 3. Add 1/4 of a cabbage, cut into one to two inch pieces 4. At same time, add 1/2 onion, sliced into thin stripped. 5. Toss and saute cabbage and onions for about minutes. 6. Add 1/4 teaspoon red pepper flakes, salt and black pepper to taste. 7. Eat hot or cold. Keeps for days in the frig.
Black Forest Cake is my favorite. I make it from scratch, with Kirschwasser and freshly whipped cream -- the whole nine. Always makes my kitchen smell drunk. *hic* Definitely not a kiddie cake. Also not overly sweet. Perfection. Second favorite is Bee Sting Cake. Yum-o. These cakes are why Duitsland is, in fact, uber alles. There are none better.
Baking is very difficult for me. I love fruit pies, and try not to cook cake from scratch. I have attempted breads a few times, and pizza dough is the best of them. I think a lot of patience goes into baking, where a lot of luck at times into cooking.
Clarification needed: You do or do not add the bacon pieces back in? How many minutes for the toss and saute of cabbage and onions please.
Yes add bacon back before serving Sauté about 12-15 minutes, depending on how crunchy or soft your I want the cabbage
I have one my MIL gave me I have never used it! So I have no excuses, I guess. Isn't (without bread maker ) bread more like really making homemade bread?
Have been making spaghetti sauce for a couple hours now. New recipe is trying my patience because it takes forever....at low heat for each thing added...LOL! Smells good though. I bought Italian loaves from the store deli.
This is the best spaghetti sauce I have ever made, thanks to the recipe. I only cooked it (I didn't actually make pasta and eat it today, only tasting while cooking) I eat very little pasta these days-- and very little white bread. I can do other things with the sauce without pasta, but I will allow myself to eat small portions tomorrow and Monday, dividing and freezing the sauce after that.
Excellent! Polenta - Imported Italian course-ground corn meal cooked, like cereal, to a moist cake consistency. ( I was raised in the "Tamietti" family).