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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
edina
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response 469 of 494:
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Feb 2 19:56 UTC 2009 |
That might be her cooking mood. Cooking can be very meditative.
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edina
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response 470 of 494:
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Feb 16 03:34 UTC 2009 |
Here's a set of pictures for how I spent my weekend:
http://www.flickr.com/photos/25693201@N06/sets/72157613870551336/
Dave's car club works at one of the auctions, and to thank the members,
a party gets hosted. Dave and I have hosted the party for the past 4
years, with me doing the cooking for the past three. The first two
years I did Italian food (lasagna, sausage and peppers, etc.). But this
year, I wanted to stretch a bit. And stretch I did (I actually thought
I'd break a few times). The menu was like this:
Appetizers:
Veggie plate
Spinach spread with crackers
Seven layer dip with chips
Hummus and pita chips
Deviled Eggs
Little sausages in white trash sauce
Dinner:
Grilled beef tenderloin with horseradish cream
Grilled pork tenderloin with a tamarind sauce
Grilled vegetables
Sundried tomato/balsamic tortellini salad
Red coleslaw with jicama and orange in a citrus dressing
Scalloped potatoes
Slow roasted tomato caprese salad
Dessert:
Cream puffs with hot fudge sauce (bought)
Apple/raspberry pie (bought at Costco, but I baked)
Fresh berries
Cookie plate with homemade macaroons and biscottis
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furs
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response 471 of 494:
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Feb 16 13:48 UTC 2009 |
Well it looked great!!! Everything go smoothly?
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mary
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response 472 of 494:
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Feb 16 13:55 UTC 2009 |
I think someone has a job in catering should she care to go in that
direction. Sounds ambitious and delicious. Kudos.
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edina
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response 473 of 494:
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Feb 16 16:10 UTC 2009 |
Everything went smoothly enough. It went extremely fast, that's for
sure. We had appetizers up and running at 2, had dinner out at three,
and dessert was descended upon at 4. And I was replenishing the dinner
stuff.
Things I learned/was surprised at:
How well the grilled veggies went. I mean, SERIOUSLY well.
How amazing the roasted tomato and mozarella salad was. I highly
recommend that dish during the winter when all you can get is roma
tomatoes. How 13 pounds of beef tenderloin becomes about 9/10 pounds
after trimming and tying, and how absolutely disgusting and annoying
trimming that much tenderloin is. How much a pain in the ass it is to
try and find tamarind sauce if you don't know where to look. You can
never have too many cream puffs. And that once again, cream puffs are
the easiest "fancy" dessert you can have. Ziplocks are a caterers best
friend. Prepping everything beforehand as much as possible is really
truly the only way to go. I had stuff about 90% cut up, and I was still
regretting not having the other 10% done. (I mean this in terms of
trimming/cutting up all vegetable.)
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slynne
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response 474 of 494:
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Feb 16 17:27 UTC 2009 |
Your party food sure looked good. I'll bet it tasted good too :)
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denise
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response 475 of 494:
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Feb 17 01:40 UTC 2009 |
Wow, what an amazing spread; I bet you were exhausted when you were
done!? I think Mary's right, you could easily find work in the catering
business if/when you're so inclined. But then, would doing this kind of
thing all the time make it less fun for you to do?
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edina
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response 476 of 494:
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Feb 17 02:13 UTC 2009 |
I am tired today, and last night I went to bed at 9:30 and slept until
8:30. Though to be fair, I'd been getting about 5 hours a night for the
past few nights and that is just not enough for me.
I could do this for a living. I love it. I love making good food. I
love feeding people.
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void
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response 477 of 494:
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Feb 28 17:21 UTC 2009 |
That's some good-lookin party food, Brooke!
I made this for dinner last night:
Ridiculously Easy Veggie Curry
1 medium-to-large onion, diced
3 Tbsp curry paste
1 can chick peas, rinsed and drained
1 can diced tomatoes
Whatever chopped veg you have on hand
Saut the onion in the curry paste. Add the chick peas and chopped veg
and saut a few minutes more. Add the tomatoes, cover, and simmer for
another 10 minutes. Serve over rice.
I used diced potatoes and a package of frozen spinach, which made for
slightly longer cooking time. It was scrumptious. I also have plenty
of leftovers.
The curry paste was some hot Madras-style from the grocery store. It's
very good but I think I need to learn how to make my own, both Indian
and Thai.
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eeyore
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response 478 of 494:
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Apr 23 04:12 UTC 2009 |
I don't know that I could give any real recipes, as most of what I do is
pretty off the cuff. One of our favourites lately, though, has been to
fry up tempeh in a sesame oil & soy sauce mix with some wasabe, and
serve with edamame. Super easy and way yummy! I've also done a few
rounds of maple-glazed tofu (based on a Rachel Ray recipe, I'm afraid to
admit), which has come out smashingly well.
With the Farmer's Market starting to get more goodies in, I should be
able to start busting out some killer good veggie stuffs soon!
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mary
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response 479 of 494:
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Apr 23 12:50 UTC 2009 |
I've never cooked with tempeh although I like it when served at Seva or
Sidetrack. I should give it a whack. Thanks for the suggestion.
The last two dinners I've made have both been from new recipes. One, for
butter chicken and the other for a shrimp in tomato & feta sauce. Both
were quite good and will be made again. Links available on request. ;-)
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denise
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response 480 of 494:
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Apr 24 00:35 UTC 2009 |
What's the butter chicken like, Mary?
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mary
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response 481 of 494:
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Apr 24 02:56 UTC 2009 |
Butter chicken is a traditional Indian dish with the usual array of
spices, ghee and yogurt. This version substitutes grapeseed oil for the
butter. It's the first time I've used grapeseed oil and I like it. Nice
flavor, higher smoking point than olive oil, and reasonably heart healthy.
http://christie-corner.blogspot.com/2009/03/no-butter-butter-chicken.html
Hope that doesn't wrap.
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cmcgee
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response 482 of 494:
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Jun 22 14:43 UTC 2009 |
I've got lots of recipes and lots of pictures at my cooking blog,
http://simplyfrugal2000.blogspot.com/
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mary
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response 483 of 494:
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Jun 22 19:44 UTC 2009 |
I've been following Colleen's site for a while now. It's an incredible
resource for those on a budget or simply watching their food dollars.
Check it out. Thanks, Colleen.
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tod
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response 484 of 494:
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Jun 22 23:18 UTC 2009 |
re #482
Wicked cool!
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slynne
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response 485 of 494:
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Jun 24 13:53 UTC 2009 |
Nice
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denise
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response 486 of 494:
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Jun 25 15:14 UTC 2009 |
This is a cool website, Colleen; thanks for sharing it with us.
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void
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response 487 of 494:
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Sep 5 17:50 UTC 2009 |
I made this the other day when I was in a hurry and it turned out much
better than I thought it would:
2 10-oz cans Ro*Tel
1 c white rice
1-1/4 c water
2 cloves garlic, minced
1 can pinto beans, drained and rinsed
Put everything except the beans in a pot. Bring to a boil, lower the
heat, cover, simmer for 10-15 minutes. Add the beans and cook, covered,
about 10 minutes more. Eat.
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keesan
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response 488 of 494:
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Sep 5 20:58 UTC 2009 |
What is Ro*Tel? A kind of phone?
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void
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response 489 of 494:
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Sep 7 17:55 UTC 2009 |
Ro*Tel is a brand of canned tomatoes with green chilies. I picked up a
case at Costco recently.
Why would you think I cooked a phone into a batch of beans and rice?
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edina
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response 490 of 494:
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Sep 8 16:37 UTC 2009 |
My quick go to along those lines is cooking a can of black beans with
salsa, and pouring them over brown rice, serving it with some lettuce
and tomato and some queso fresco on top, along with a tortilla. Very
quick like a bunny.
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mary
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response 491 of 494:
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Mar 30 00:44 UTC 2011 |
Tonight I made this butternut squash & spinach dish - a recipe from Whole
Foods. I followed the suggestion to substitute feta for the blue cheese.
It took a bit of time and work to bring it together but worth it.
http://www.wholefoodsmarket.com/recipes/2612
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omni
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response 492 of 494:
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May 9 22:33 UTC 2011 |
I made something for the very first time and it turned out pretty well
BBQ Ribs
1 6 lb package of country style pork ribs
lawrys salt
1 qt apple juice
bbq sauce of your choice, I used Sweet Baby Ray's
cut the ribs in half, or not. Salt liberally. Arrange in a pan. Hot box
should be 250.
Pour apple juice over the ribs until they almost cover. Place in oven,
and walk away for 2 hours. At the 2 hour mark, check on the ribs,
turning them over. Add more juice if needed. Close the door and walk
away for another 2 hours.
Remove from the oven and discard the juice. You can use if for
something, but I just tossed it. Apply sauce to the bottom of the pan.
Roll the ribs in the sauce, and then apply more sauce. Increase temp on
the hot box to 500, or you could at this point broil them, but since I
do not have a working broiler, this will have to do. Return the pan to
the oven and let cook for 15 mins, flip them over, resauce and 15 mins
again. After that, remove, and enjoy.
You can pull the pork from the bones and shred it for sandwiches or
serve with mashers and gravy.
I think it came out pretty well, and it only cost like 6 dollars
including the sauce.
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mary
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response 493 of 494:
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May 9 23:09 UTC 2011 |
That's sounds wonderful, Jim. I love ribs and always figured that they'd
make great first date food. You know, weed out the guys who take
themselves and their clothing too seriously. ;-)
For Sexto de Mayo I made this recipe for vegetable enchiladas. It avoids
canned enchilada sauce and carried a good amount of heat but not over the
top. I took the option of using feta instead of queso fresca, as it's
what I had on hand. The recipe is from the folks at America's Test
Kitchen, via this blogger. I suspect the filling would be wonderful in
quesadillas too.
http://tinyurl.com/3vhgube
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