What's cookin'?


#883

I have done two test runs: one in the microwave and one in the oven. The one pictured is the microwave batch. The oven batch had a far superior crunch, but as @OCSteve astutely mentions, they were more prone to leakage, which also made the window of time between Hell Fire Hot and Cold Man River impossibly short. That said, I would still recommend the oven, if you have the patience.

These are even better:


#884

Totally agree. Perfect toaster oven fodder. Nothing like pizza rolls or Stouffer’s French bread pizzas to stir up some nostalgia. I’ll still grab those once in awhile if I know I’ll be dining at home alone. I’ll have to try the Annie’s.


#885

Two words: Air Fryer

6-7 minutes in the air fryer = hot crispy pizza rolls without the ooze. I don’t buy them very often, but I do pick them up when my kids plan to have friends over.


#886

When you said you made them, I thought you meant you meant from scratch.


#887

The depth and breadth of the expert advice on FTC never ceases to amaze me.


#888

Oozy foods work great in the air fryer – pizza rolls, jalapeno poppers, mozzarella sticks, etc. Basically all the foods you love but shouldn’t eat.


#889

I thought the same. Logical assumption on this site.


#890

You could also break the rules and deep fry them.


#891

Good idea. But it doesn’t need to be “deep.” I do a fair number of things with maybe a half inch of oil.


#892

I prefer the shallow fry. With deep fry I just never
Know what to do with all that leftover oil. I guess I meant shallow fry.


#893

they’re groooowing


#894

ok wtf do people use frozen broccoli for? I assume not roasting because they end up terrible.


#895

That would be a good albeit short thread. What frozen vegetables do you buy and what do you use them for? I’m really not a fan of broccoli so I wouldn’t use frozen.


#896

I bought a giant bag of frozen brocolli at Costco for the first time and now I have no idea wtf to do with it.


#897

Maybe some kind of casserole with LOTS of cheese?


#898

cream of broccoli soup?


#899

Maybe stew it using Marcella Hazan’s recipe with red wine and olives?


#900

Pulled pork with savoy cabbage and new potato purée with black summer truffles and green garlic—very successful though not the most photogenic, especially since I didn’t think to take a photo until I’d eaten half of it.


#901

I use frozen broccoli when I prep boxed mac n’ cheese :laughing: Also as a side, steamed, for simple fish and grain dinners.


#902

Quick saute with lots of garlic and some fresh cracked black pepper.
Meanwhile, cook a pound of pasta and drain.
Also grate a bunch of cheese (I like Swiss, but I think the original recipe used cheddar and something creamy/melty).
Layer noodles/broccoli with garlic/cheese and repeat a couple of times in deep casserole dish, finishing with cheese layer.
Pour some milk over, cover with foil, bake until melted and bubbly, remove foil and bake a bit longer until cheese browns (can also run under the broiler if using broiler-safe pan*). Let set up for a few minutes then serve as a side dish.

*This is important: if the pan is not broiler-safe, don’t do it. Really. Learn from my mistakes!