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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| Author |
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| 25 new of 494 responses total. |
eeyore
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response 108 of 494:
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Sep 28 23:42 UTC 1995 |
i know that i have NO clue....:)
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chelsea
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response 109 of 494:
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Sep 29 00:05 UTC 1995 |
I'm glad you liked the recipe, Susan. I've found
Cooking Light magazine, in general, to be quite a
good resource.
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freida
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response 110 of 494:
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Nov 9 00:15 UTC 1995 |
Gee, I'm an "omni-vegetarian", but here is the latest that I made...My kids
and friends are constantly asking for this sauce...my own recipe...
Freida's Spaghetti Sauce
I make a 22 qt. kettle full and freeze in smaller containers for later,
quicker use.
1 lb sweet sausage
1 lb hot sausage
2 lbs ground beef
Brown all meat together, chopping into small bits as you brown it. Place into
colander and rinse well under very hot water...this eliminates the fat...and
squeeze dry. Set aside.
In a food processor, finely chop the following ingredients together...
5 medium onions
2 lbs carrots
2 lbs spinach
1 medium head of cabbage
5 cloves of garlic
4 medium green peppers
1 lb mushrooms
When all is finely chopped, mix with meat mixture. I use canned tomatoes,
but you could substitute fresh ones. In the food processor, whir
4 to 5 #10 cans (restaurant size) of peeled tomatoes.
Mix all ingredients and simmer for about 4 hours. During the last 1/2 hour
of cooking, add (you can use 2X the amount of fresh instead)
1/2 cup basil
2 TBS salt
or taste and season accordingly.
I developed this recipe because my kids loved spaghetti, but hated veggies.
I tried making it with chunks, but they picked them out...so I took to
turning everything to mush and not telling them what was in it...results?
They loved the sauce, got their veggies, and the flavor and consistency were
improved with the mush. Let me know what you think!
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robh
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response 111 of 494:
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Nov 9 11:16 UTC 1995 |
Omni-vegetarian meaning you eat everything that eats vegetables? >8)
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eeyore
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response 112 of 494:
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Nov 9 22:55 UTC 1995 |
(meg thinks that she might now have to try this rdecipe...:)
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popcorn
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response 113 of 494:
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Nov 10 02:35 UTC 1995 |
I made applesauce. Recipe: Core 7 apples and chop them into big chunks.
Boil with 1/2 cup water and a handful of raisin, until stuff is mooshy.
Eat. Yum!
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omni
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response 114 of 494:
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Nov 10 05:02 UTC 1995 |
omni-vegetarian does not describe omni ;)
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davel
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response 115 of 494:
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Nov 10 11:34 UTC 1995 |
Re 113: Valerie, no spices? Really?
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popcorn
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response 116 of 494:
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Nov 10 13:20 UTC 1995 |
Really. Pretty shocking, eh?
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davel
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response 117 of 494:
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Nov 11 02:57 UTC 1995 |
This response has been erased.
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freida
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response 118 of 494:
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Nov 12 07:24 UTC 1995 |
I forgot to include celery in the recipe, destrung of course...also, Valerie,
If you take the onions, mushrooms, peppers, celery, and other like veggies
and saute them til they are just brown, then continue making the sauce, I
think you will find that it is a wonderful vegetarian sauce that you would
like and get allyour vitamins from too! Don't forget to add a sprinkle of
greshly grated parmesan cheese!
Yes, it means I eat meat...critters that eat veggies and other critters.
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popcorn
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response 119 of 494:
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Nov 12 16:51 UTC 1995 |
I adore spiking spaghetti sauce with various veggies, and maybe pine nuts and
artichoke hearts and tofu, too. :)
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bmoran
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response 120 of 494:
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Nov 16 14:34 UTC 1995 |
RE:lemon basil, etc. Lemon Balm, Basil, and Thyme are all members of the
mint family. Balm and Thyme are perennials, Basil is a (very) tender
annual.Lemon balm is used fresh as a hot or iced tea, thyme to season
chicken, fish, soups, PASTRIES and DESSERTS. (caps to get grexers to
notice), and basil is used with tomato dishes, like sweet basil. So as not
to drift too much, last night I used some dried lemon basil in a one-pot
onions, carrots, rice dish that came out pretty good.
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popcorn
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response 121 of 494:
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Nov 16 15:36 UTC 1995 |
Tuesday I made the classic Valerie tofu-bulgur-and-broccoli dish.
This time I spiked it with a jar of drained marinated artichoke hearts.
It's heavenly!
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chelsea
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response 122 of 494:
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Dec 2 14:45 UTC 1995 |
Here is the recipe Denise requested for Mexican Lasagna:
** Mexican Lasagna **
1 lb. extra lean ground turkey
16 oz. can diced tomatoes, drained
4 1/2 oz. canned chopped green chilies
1 1/2 tsp. chili powder
5 "turns" of freshly ground black pepper
1/8 tsp. cayenne pepper
1/2 tsp. minced garlic
1/4 cup eggbeaters (or two eggs)
2 cups non-fat cottage cheese
2 oz. non-fat mozzarella cheese, grated
10 non-fat tortillas
1 17 oz. can corn, drained
2 cups. shredded lettuce
1 cup chopped fresh tomatoes
4 green onions, chopped
Optional toppings: non-fat cheddar cheese, salsa,
fat-free sour cream, chopped green onion.
Preheat oven to 350 degrees. Brown meat in a vegetable oil sprayed
skillet. Add tomatoes, green chilies, and seasonings and simmer x5
minutes. In a small bowl mix mozzarella and cottage cheese and the (eggs)
eggbeaters.
Spray a 9"X13" casserole. Arrange the 6 tortillas over the
bottom of the casserole so that the entire bottom is covered and the
tortillas stick up over the edges by about 1/4" (in places they will
overlap each other quite a bit).
Layer corn, 1/2 of the meat mixture, 2 tortillas, remaining
meat, 2 tortillas, and top with the cheese mixture.
Bake, uncovered, 45' to an hour, until the top is starting
to brown and the center is hot. Allow to cool for 15 minutes
before serving. Garnish as desired.
Serves 6, generously. 375 calories per serving with less
than 10% of the calories from fat.
-----------------------------------------
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denise
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response 123 of 494:
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Dec 3 11:05 UTC 1995 |
Sounds delicious; thanks Mary!! :-)
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chelsea
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response 124 of 494:
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Dec 3 12:35 UTC 1995 |
One mistake in the ingredients - 1/4 cup Eggbeaters is equal
to one egg, not two.
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freida
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response 125 of 494:
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Dec 7 14:35 UTC 1995 |
Deer Minestrone Soup
3 cups cubed deer meat
8 - 10 carrots diced
1 medium onion diced
2 cups celery diced and including leaves
4 -5 potatoes diced
2 large tomatoes diced
1 can of chicken broth (12 ozs.)
1 cup of chopped spinach
1 handful of frozen corn
par boil deer meat...about 2 -3 minutes of boiling. Pour off scum and all
water. Cover meat again with water and bring to a boil for about 3 minutes.
Drain. Spray a skillet with vegetable spray and sautee meat, onion, celery.
When onions are transparent, pour in large pot and add chicken broth. Simmer
with spinach and carrots for about 40 minutes. Add 2 - 3 quarts of water and
bring to a boil. Add potatoes, corn and tomatoes and simmer until
done...about 40 minutes. Serve alone or add biscuits and a little freshly
grated parmesan cheese. Mmmmgood!
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remmers
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response 126 of 494:
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Dec 8 03:43 UTC 1995 |
Sounds great. And any leftover deer meat makes excellent Bambiburgers!
(Sorry, couldn't resist that...)
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chelsea
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response 127 of 494:
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Dec 17 14:03 UTC 1995 |
** Greek Lemon and Chicken Soup **
8 cups of chicken stock
3/4 cup orzo or other rice-shapped pasta
1 boneless chicken breast (1/2 lb.) cut
into 1/4 inch by 1 inch pieces
3 eggs
1/3 cup fresh lemon juice (uses approx. 1 1/2 lemons)
1 Tbsp. grated lemon zest
1 tsp. salt
1/4 tsp. white pepper
2 Tbsp. chopped fresh parsley
In a large pot, bring the stock to a boil.
Reduce the heat to a medium and add
the pasta. Cook, uncovered, approx. 15 minutes
until the pasta is tender. Add the chicken and
turn the heat to low.
Place the eggs in a mixing bowl. Wisk the eggs while
slowly pouring in the lemon juice. Stir in the zest.
While wisking continuously, slowly pour a ladleful of the
hot stock into the egg mixture. Then, while stiring
the soup, slowly pour in the egg mixture. (The whole
idea here is to not allow the egg mixture to curdle by
adding it too quickly to a very hot soup.) With the
addition of the lemon/egg mixture the color will change
to a pleasing yellow and the soup will thicken.
Season to taste with salt and white pepper. Serve,
garnished with parsley.
Serves 6. From: Williams-Sonoma's _Soups_.
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chelsea
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response 128 of 494:
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Dec 17 14:03 UTC 1995 |
s/shaped/shapped. Grrrr.
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chelsea
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response 129 of 494:
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Dec 17 14:06 UTC 1995 |
The only change I'd make to this recipe next time around
would be to reduce the quantity of pasta to maybe 1/2 cup.
Or maybe not. Very rich flavor for not a lot of fat.
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freida
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response 130 of 494:
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Dec 18 06:14 UTC 1995 |
thanks chelsea...I'll be trying it soon and let you know what I think!
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davel
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response 131 of 494:
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Dec 18 15:18 UTC 1995 |
Surely this should be "*Geek* Lemon and Chicken Soup" after being posted
on Grex?
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chelsea
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response 132 of 494:
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Dec 18 19:33 UTC 1995 |
Dave, go clean your room.
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