line a medium sized bowl with plastic wrap.cut up swiss roll cakes into 4 pieces and line the entire bowl filling spaces by pressing pieces together tightly.soften your favorite icecream and smooth over rolls.cover the ice cream with remaining rollsand plastic wrap. freeze .remove 15-20 mins before serving time. remove top wrap invert on plateand remove rest of wrap. pretty and impressive. can use two flavours of ice cream .

Lasagne and Eggplant parmagiana

Lasagne and Eggplant parmagiana

The fabulous recipe for Danish pastries from the old Gourmet Magazine Cookbook. I first tried it when I was in high school, and it really took me all day. I can do it faster now, but I would make it more often if it weren't so complicated.

Here is Ina Garten's process for making an ice cream bombe. I would assume you could just follow her steps with whatever flavors of ice cream you like. I saw the show that featured this recipe, and while time consuming, it seemed easy enough.

Good luck!

Growing up I used to love my days when I used to go to my Grandma's house and bake her yummy zucchini bread. The baking was a long process in shredding the zucchini, breaking the walnuts, kneading the dough and finally baking. I love to bake this treat because it makes me think of her, but it takes a lot of time. I would love a simple recipe.

I like to make stuffed cabbage, but taking the cabbage apart to get the leaves off is a time consuming and difficult project, involving dipping the cabbage into boiling water, letting it soften a bit and then peeling off a few leaves. You then repeat the process.
Does anyone have a better, quicker ay to get the cabbage leaves apart?

http://www.robinsweb.com/humor/good_wife.html
Please go to the attached web/link it's hilarious make sure that you click on Robin and Yvonne toward the end, this is very enlightening, especially in today's world.....

Pecan Tarts (or Tassies) was a specialty of my mother's. She gave me my own set of mini muffin tart pans and a tiny tupperware ladle when I grew up. I had no idea how time consuming they were, pressing the dough into each little cup, then trying to neatly fill each one. She was a working mom and made dozens at a time. I don't know how she did it. Of course now it's a recipe my sons request. I would love a shortcut.

Wow! I wish I had a shortcut for that bombe...it looks incredible! I do think my grandma had that Tupperware thing though! Good luck with any tricks for simplifying! I'm kinda pitiful, seems like ALL my recipes are already simple! What does that say??!! ;)

Veggie lasagna would top my list. I have a great recipe but it involves making my own bechamel sauce, finding goat cheese and chopping God knows how many vegetables. The results are delicious, but it's a two-hour commitment before it goes in the oven!

My husband always loved his hungarian grandma's Dorbishtorte. It has multiple thin layers of cake and frosting. Anyone have an easy way to make it?

This is for Helene Remer. My family has a "lazy" version of a similar dish you describe. Here's what you do: saute ground beef with onions, carrots, spices. then add thinly sliced cabbage, cook till the done-ness you want and mix in some cooked rice. This is also great to stuff into peppers.
My recipes are always super easy and you can find them on my blog http://cooking-shopping-crafts-etc.blogspot.com/

Helene Remer- use savoy cabbage--tastes the same after cooked in the sauce, SOOOO much easier to remove those leaves!! :) stuffed cabbage is one of my faves, too!!

Creme brulee and mojitos!!

Microwave the ice cream for 25 seconds if a pint of B& J's, high fat. Don't melt it! I don't know about others. This slight softening will allow spreading it to an even thickness on the bottom and sides of a bowl. Cover and freeze. An hour or more later, take the second color/flavor of ice cream and do the slight softening in the microwave. Make another thickness of this inside the first. Cover and freeze for an hour or more till securely firm. Then Do the third and final flavor/color, unless you were only doing two. Cover and freeze. Gently dip in warm water to unmold it onto the serving platter. Slice it like a cake. Dress with whipped topping or a sauce if you wish. Enjoy. How's that?

Vera, you have warmed my heart. Now as long as I can find the right kind of container to make it in (currently doesn't exist in my kitchen), I can be on my way! thank you.

My Grandma Dot used to make the best she crab soup. It was non-dairy, with a kind of seafood broth; however, she took the receipe to her grave. I have been looking for the recipe ever since. Every recipe I ever find for she-carb soup has a cream-based sauce and I'm lactose intolerant!

I actually have a simplification suggestion as opposed to a request -

Most recipes that call for melted chocolate tell you to use a double boiler, but as an avid baker i can tell you that is rarely necessary. As long as you are using a heavy enough, or preferably non-stick saucepan and have the patience to watch the flame so that the choclate doesnt boil or burn, you can toss the double boiler in the way back of the cabinet with all that other cooking junk that serves one purpose and one purpose only and so never sees the light of day!

my mother's stuffed shells recipe. it's so delicious, but i just can't bring myself to spend hours and hours on one dish-- unless it's for christmas!

Risotto - so delicious, but so painstakingly long to make! Better to just order it while eating out and skip all the stirring and adding and stirring and adding...

I've got one for you all to try. It is a simple recipe my mom found somewhere...it is bourn out of the pantry with a few fresh ingredients. It's fantastic. I have to share it.

1 jar of your favorite salsa (any kind works)
6 cups chicken broth (in a pinch I use bullion and water)
2 cups cooked chicken
1 can of black beans (drain and rinse)
1 cup rice (instant and uncooked works or you can use precooked brown or white rice)

1 lime (juiced)
cilantro (to taste)

Put salsa and broth in pot, bring to a boil, add cooked chicken, black beans, and rice. Boil till rice is cooked if it hasn't been. Reduce to simmer, until you are ready to eat. Add lime juice and cilantro just before serving. We top ours with sour cream, cheese, and tortilla chips, but it is great plain.

Enjoy.