Cooking: Discussions

Does anyone know how to make prickly pear juice and syrup?

and was sent here") everyone deserves a meal. ty if you watch or bid:)
#250196865450

AFTER A DETAILED CONVERSATION ON HOW TO MAKE BAKED ZITI THE RIGHT WAY ,MY YOUNG NEIGHBOR REPLIED NOW HOW DO YOU MAKE THAT IN LESS THAN 1 HOUR? SO WE DID IT "AMERICANA STYLE "JARRED SAUCE, DOCTORED UP WITH MEATBALLS OUT OF A BAG ,FRESH BASIL ,AND OLIVE OIL, NEVER DID THIS BEFORE "BUT THERE IS ALWAYS A FIRST " LOTS OF CHEESE WE NEED TO DIGUISE THE FLAVOR OF THE SAUCE BARILLA PASTA COOKED , RICOTTA AND SHREDDED MOZZARELLA FROM A BAG MIX IT ALL TOGETHER ,OP IT WITH MORE MOZZARELLA AND GRATED CHEESE MORE JARRED SAUCE AND BAKED ZITI AMERICANA CREATED IN THE TIME IT TOOK TO COOK THE PASTA AND 30 MINUTES IN THE OVEN WE EVEN BEAT HER EXPECTATION OF ONE HOUR WE DID IT ALL N 45 MINUTES AND IT WASNT SO BAD AFTER ALL.

I know to you fresh garlic lovers this is going to sound terrible, but alot of restaurants use this. Buy some minced dry garlic. I buy the large container at Sam's Club it is like $3-4. I then pour some in a bowl and cover it with hot water and let it sit for about 30 minutes. Drain it and place it in a jar that has a tight lid. I then add my spices to it. Such as oregano, basil and then I mix that in with the garlic. I then take Olive Oil and pour it in to cover the garlic. Mix it around again in the jar so that the olive oil and spices are distributed throughout. Put it in the refrigerator and when you need to add garlic to a dish ...Just go to the fridge and use it...Saves alot of time, and is cheaper than fresh garlic. The pieces are uniform and you can just take what you need with a spoon.

I am trying to find a chocolate cookie recipe. Not chocolate chip. Does anyone have one. Thanks

I need help!!
#1 How do I roast garlic?
#2 How l long can I keep it?
#3 Does the whole house smell of garlic, if so how do you get rid of the odor?
If I can get your ideas that would be great.
And if there is a question I can answer I would be happy too I live in Hawaii so our local and regional cuisine is right up my alley:)

ALMOST ALL TRADITIONAL ITALIAN MEALS BEGIN WITH A GRAVY OR SAUCE THERE ARE SO MANY SIMPLE SAUCES TO MAKE THAT WILL ENHANCE MEATS PASTA AND JUST ABOUT ANYTHING YOU WISH TO USE THEM ON.
BASICS
GARLIC ROASTED EXTRA VIRGIN OLIVE OIL AND FRESH BASIL AND FRESH ROMA TOMATOES OR PLUM TOMATOES
WITH THESE FOUR INGREDIENTS YOU CAN MAKE LOTS OF DISHES
TAKE 6-8 ROMA TOMATOES CLEANED AND CHOPPED UP- SEA SALT- FRESH RED PEPPER -FRESH BASIL 8 LEAVES CUT UP FINE- AND 4 -6 CLOVES OF ROASTED GARLIC -MIX WITH 1/4 CUP OF EXTRA VIRGIN OLIVE OIL AND YOU HAVE INGREDIENTS TO PLACE ON
TOASTED FRENCH BREAD /ITALIAN BREAD OLD STALE BREAD BAKED IN THE OVEN OR BISCOTTI/ ON PIZZA DOUGH ADD SHREDDED MOZZARELLA
TRY THIS MIXTURE AS A MARINADE ON STEAK
ADD THIS TO A POUND OF COOKED PASTA WITH CHUNKS OF SHARP PROVELONE CHEESE
TRUE ITALIAN COOKING HAS VERY BASIC INGREDIENTS THAT USUALLY BEGINS WITH TOMATOES OLIVE OIL GARLIC AND LOTS OF FRESH BASIL FOUR SIMPLE INGREDIENTS SEA SALT AND RED PEPPER AND YOU HAVE A BEGGINING TO DELICIOUS MEALS QUICK AND EASY MAKE THE MIXTURE IN ADVANCE DOUBLE THE RECIPE FOR PIZZA AND PASTA REMEMBER USE A VARIETY OF CHEESE LIKE SMOKED GOUDA, LOCATELLI, PARMIGANO REGIANO AND LETS NOT FORGET A FAVORITE FRESH MOZZARELLA
SIMPLE EASY AND VERY ITALIAN ENJOY