Chef Salt Pepper

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Chef Salt pepper

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Spanakopita Triangle preparation?

I have read several things on the internet that you can make Spanakopita triangles and freeze, then when ready to use simply POPs in the oven (no need to thaw). My question is, can prepare, put in refrigerator + D and then cook the next day. Something happens to the dough blade? I know it is very fragile when thawed and was not sure what would happen to sit in the fridge spinach and feta cheese (all preparations). Today was a good day for me, the preparation and freezing, so I can cook, next Saturday, but unfortunately I have absolutely no room in my freezer and I thought everything ready on Friday, putting it in the refrigerator and baked the next morning. It would be great to listen to those who have and the dead too! PS Thank you!: The recipe calls me unsalted butter, spinach, onion, feta cheese, eggs, oil, dill, a small number of flowers and Salt and pepper. Missing something?

oh yes, one day ... no problem, be sure to press after the spinach cooked very well not make a mess of soaked pants. filled easily should form a ball in his hand ... good luck:)

2 large eggs
1 / 3 cup milk
salt and pepper
1 medium to large onion, finely chopped, depending on the quantity of onions you want to add
8 cloves garlic, minced
1 cup dry bread crumbs plain
1 cup grated Parmesan cheese, and serve
8 oz Ground pork sausages, to use the turkey sausage can be substituted in this recipe.
1 pound turkey
1 teaspoon oregano
½ c. Basil Tea (, thyme, oregano)
4 tablespoons olive oil
1 (28 ounces) crushed tomatoes
1 can 16 oz tomato sauce
3 tablespoons sugar
1 / 3 cup red wine (use a good red wine that you drink, not a type of cooking wine)
1 Pound Spaghetti

Cooking Instructions:

In a large bowl, combine eggs, 1 / 3 cup milk, 1 teaspoon salt 1 / 4 c. Tea pepper. Add onion and 1 / 3 of the garlic and bread crumbs, cheese, pork, turkey, and add ½ teaspoon oregano and ¼ c. Tea of each thyme, basil and marjoram. Mix gently but thoroughly. Then turns them into pellets. Make sure they are the same size to ensure even cooking.

Heat oil in large nonstick skillet over medium to medium-high heat. Add half the dumplings meat and brown on all sides, 3 to 5 minutes. Them out of the pan once browned, and add meatballs and repeat steps remaining cooking, then remove the others once cooked.

Add the remaining onion and cook over medium-low heat until are tender, approximately 5 minutes. Add remaining garlic and oregano 1 / 2 teaspoon, and ¼ c. Tea basil, thyme and marjoram and crushed tomatoes and the sauce and season with salt and pepper. If the sauce seems too thick, you can add more tomato sauce or even a small amount of water to loosen. Return meatballs to skillet with sauce and cover and simmer until done, about 30 minutes or until done.

During the cooking process you need to prepare a large pot of boiling salted water, cook spaghetti according to package direction until they are al dente, or slightly firm to the bite. Drain, return to pot. Mix with sauce, serve the meatballs on top, sprinkled over cheese.

It goes well with either garlic bread or bread of Italian style. Representation Recipe: 6-8 servings

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is

Vintage Salt and Pepper Shakers