Wash, peel if necessary and coarsely cut up the veggies, put them in a food processor to mince or slice them, mix them with a little oil/butter/whatever and seasoning in a microwave-proof container, nuke them until done.
Mix in fried meat if you like, serve with pasta or taters or rice. You may add cheese.
Emeril John Lagassé III has won a James Beard Award. He cooks New Orleans dishes and has a line of grocery products. And that is my research for this morning. Thanks, Angermemnon!
Not Slow Cooker friendly? Perhaps Dan making breakfast for dinner? In the US, we tend to have desert for breakfast anyway. Now, which wine goes with French Toast and syrup…?
“Prep time” assumes the sous chef has already done their bit. Any ingredient listed as “chopped”, “diced”, “grated,” “crushed”, etc is not counted in the prep time. Not to mention, the level of organization found in a test kitchen is not common in a home kitchen.
As I’m partial to cooking and baking and have the time, I don’t mind the prep time if I know it’s going to be worth it. It’s when you spend an hour preparing something that comes out blah that just sucks…..or using a new cooking devise expecting better results because of it and it just tastes the same…
seanfear about 2 years ago
Never, ever, say NO to pizza or question it. Never. This should be unconstitutional.
Tigressy about 2 years ago
Wash, peel if necessary and coarsely cut up the veggies, put them in a food processor to mince or slice them, mix them with a little oil/butter/whatever and seasoning in a microwave-proof container, nuke them until done.
Mix in fried meat if you like, serve with pasta or taters or rice. You may add cheese.
ddjg about 2 years ago
Emeril John Lagassé III has won a James Beard Award. He cooks New Orleans dishes and has a line of grocery products. And that is my research for this morning. Thanks, Angermemnon!
goboboyd about 2 years ago
Not Slow Cooker friendly? Perhaps Dan making breakfast for dinner? In the US, we tend to have desert for breakfast anyway. Now, which wine goes with French Toast and syrup…?
The Legend of Brandon Sawyer about 2 years ago
Lol, new recipes + Exhaustion + Angermemon = Pizza.
Perkycat about 2 years ago
At least she has the ‘BAM’ down.
christineracine77 about 2 years ago
“Prep time” assumes the sous chef has already done their bit. Any ingredient listed as “chopped”, “diced”, “grated,” “crushed”, etc is not counted in the prep time. Not to mention, the level of organization found in a test kitchen is not common in a home kitchen.
Chris Sherlock about 2 years ago
I’ll throw in a bit of Emeril trivia, https://en.wikipedia.org/wiki/Emeril_(TV_series)
BJIllistrated Premium Member about 2 years ago
As I’m partial to cooking and baking and have the time, I don’t mind the prep time if I know it’s going to be worth it. It’s when you spend an hour preparing something that comes out blah that just sucks…..or using a new cooking devise expecting better results because of it and it just tastes the same…