Text 2366, 65 rader
Skriven 2008-02-13 12:48:38 av Janis Kracht (1:261/38)
   Kommentar till text 2340 av Dale Shipp (1:261/1466.0)
Ärende: Rice Cooking
====================
Hi Dale!

>> It must be.  BTW, do you have a rice maker perchance?

>> Nope, I use "boil the water, throw in rice, cover" method

> Bully for you!  (except you forgot to say to turn heat down to a
> simmer).


True, I assumed too much there (laugh).

>   It is the way Gail has done it for years, and never has any
> problem.   I wonder at the discussions about how to keep it from
> forming a crust on the bottom (or what to do with the crust) -- our
> way just cooks the rice till it is done, no muss, no fuss.

Yep, it's easy to do .. though I always thought it was funny that my daughter
has a problem making rice this way.. not sure why... She says her rice just
never comes out good.. I suggested she change the pot since perhaps her range
ran too hot for the "low" degree needed..

>> (g). Unless I'm making Italian Arborio rice - For that you
>> stir constantly with wine or broth, etc.

> We did get exposed to risotto at the last picnic here.   Twas Good!

It is :)  I don't make it that often only because when I'm in a hurry, it can
be time consuming :)

> MMMMM----- Recipe via Meal-Master (tm) v8.05

> Title: Sweet Potato Cookies
> Categories: Cookies
> Yield: 48 servings

This one is one I'm going to try soon :)  I need to get to the store to
replenish my sweet potatoes first (g).

===Anisette Biscotti===
2 cups sugar
2 tablespoons anise seeds
2 tablespoons anise extract
2 tablespoons water
1/2 pound margerine
2 tablespoons baking powder
6 eggs
5 1/2 cups flour

Sift the flour and baking powder together and set aside. Melt the margerine. 
In a large bowl, pour the margerine over the sugar.  Add the anise seeds,
extact and water and beat.  Add the eggs and beat again.  Add the flour mixture
to margerine and sugar mixture and mix well.  Refrigerate the dough for 3 hours
or overnight.  To form the biscotti, shape 8 or so long rolls. Flatten them and
place on a baking sheet. Bake at 350o for about 20 minutes.  Slide the rolls
off the cooking sheet, and slice the rolls diagonally. Place the sliced
biscotti back on the pans, cut side up, and return the pan to the oven.  Allow
to brown, then turn the biscotti over and brown the other side.


Take care,
Janis

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