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| Author |
Message |
| 25 new of 36 responses total. |
orinoco
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response 7 of 36:
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May 29 03:33 UTC 2003 |
There's a lot of recipes and quasi-recipes like that. I tell the story a lot
of my old housemate from Minnesota who knew how to make two different dishes:
the one with the Bisquick on top, and the one with the Bisquick underneath.
They were both, for what it's worth, quite good.
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slynne
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response 8 of 36:
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May 29 17:49 UTC 2003 |
Oh yeah. I love the dishes with the Bisquick on top or the Bisquick
underneath. My sister makes a really good quiche thing with bisquick in
the mix. It settles to the bottom during baking and makes the crust. It
is weird but very yummy.
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jaklumen
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response 9 of 36:
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May 29 22:44 UTC 2003 |
resp:6 corn bread cooked over chili sounds quite good.
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orinoco
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response 10 of 36:
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May 29 23:06 UTC 2003 |
Wow. That quiche thing sounds intriguing. Any chance of a recipe? (Or,
yanno, an approximate eggs-to-bisquick ratio...)
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kentn
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response 11 of 36:
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May 29 23:30 UTC 2003 |
We bought the Bisquick Cookbook the other day. It's kind of silly to
have a cookbook about Bisquick, but it does seems too have all the recipes
you might remember from the Bisquick boxes over the years. Lots of
relatively easy things to make/bake.
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jmsaul
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response 12 of 36:
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May 30 02:16 UTC 2003 |
Re #9: Yeah, it is.
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slynne
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response 13 of 36:
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May 30 03:09 UTC 2003 |
i'll ask her for it
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slynne
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response 14 of 36:
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May 30 03:12 UTC 2003 |
a web search turned this up: http://www.recipesource.com/main-
dishes/dinner-pies/02/rec0246.html
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jep
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response 15 of 36:
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Jun 2 16:21 UTC 2003 |
I entered this item and then left town for several days. Now that I'm
back I see some good ideas. Thanks!
A friend in college made a casserole he called Goop. It was tuna fish,
macaroni and cheese from a box, and a vegetable, usually corn, green
beans or peas. There's my contribution!
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glenda
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response 16 of 36:
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Jun 2 17:20 UTC 2003 |
We call it slop at our house :-)
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gelinas
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response 17 of 36:
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Jun 2 22:24 UTC 2003 |
*I* call it trash; a waste of good food. :(
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glenda
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response 18 of 36:
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Jun 3 03:16 UTC 2003 |
Actually we call it swill, we call something else slop.
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slynne
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response 19 of 36:
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Jun 3 04:03 UTC 2003 |
I have made that dish before back when I was poor. It is still good but
now I make it with real cheese sauce and whole wheat macaroni.
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jep
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response 20 of 36:
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Jun 3 12:31 UTC 2003 |
re resp:18: Well, if that's "swill", then let's have the recipe
for "slop"!
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orinoco
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response 21 of 36:
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Jun 4 13:42 UTC 2003 |
Reminds me of omni-salad. An old housemate of mine and I made it a few times.
It was sort of a crossbreed between egg salad, potato salad, and chicken
salad, but there's no reason not to extend the principle even further and
throw in some tuna and pasta.
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scott
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response 22 of 36:
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Jun 4 14:47 UTC 2003 |
"Professor Velleman's Universal Salad"?
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orinoco
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response 23 of 36:
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Jun 4 18:10 UTC 2003 |
<blink blink>
That last one threw me for a loop. There are three Professor Vellemans in
my immediate family, and none of them are me.
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cmcgee
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response 24 of 36:
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Jun 27 23:19 UTC 2003 |
"The Impoverished Students' Book of Cookery, Drinkery, & Housekeepery" is one
of my out-of-print favorites. In it are some General Remarks Concerning
Casseroles.
"Since you are clever as well as impoverished, you have by now doubtless
grasped the basic idea concerning casseroles. There are two basic patterns:
A starch thing, a meat thing, and a cheese thing.
OR
A starch thing, a fish thing, and a vegetable thing.
The non-starch things must be prepared in such a manner as to allow sufficient
liquid for all the flavors to sort of slop together. You are now in a
position to construct an infinite number of casseroles, all of your own
devising. Aren't you proud? As for seasonings, the following are useful
suggestions, but constant use of the principle emobdied in Maxim II is a sure
and safe guide to flavoring success.
A Few Seasoning Hints
1. Anywhere that tomato appears, basil will be welcome.
2. It is difficult (although not impossible) to misuse garlic.
3. From our Greek and Armenian friends, we learn that thyme does incredible
things for lamb.
4. Oregano is the predominat spice in Italian cooking.
5. And Mexican cooking is seasoned most heavily with cumin and chili powder.
Maxim II: The impoverished student always tastes as he cooks. Always!
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jep
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response 25 of 36:
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Jun 28 13:21 UTC 2003 |
Oddly, that book is not found on eBay.
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orinoco
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response 26 of 36:
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Jun 28 16:42 UTC 2003 |
"Housekeepery"... I love it.
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void
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response 27 of 36:
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Jun 28 21:46 UTC 2003 |
Here's a sloppy joe recipe which is quick, easy to fix, and yummy:
1 lb hamburger
1 C ketchup
1 sliced onion
1/4 C vinegar (I use apple cider vinegar, but suit yourself)
1 tbs sugar
1/2 tsp dry mustard
Brown and drain hamburger. Add other ingredients. Simmer, covered,
20 minutes.
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jaklumen
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response 28 of 36:
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Jun 29 07:35 UTC 2003 |
<analyzes recipe> I can taste it pretty much, and it's basic enough
almost to memorize. I'm curious to know how it would handle chili
powder or another basic seasoning, such as pepper.
I've used a sloppy Jos variant that uses lentils.
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jaklumen
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response 29 of 36:
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Jun 29 07:36 UTC 2003 |
Jos=Jose (somehow, Backtalk doesn't recognize accented e's)
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gelinas
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response 30 of 36:
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Jun 29 15:45 UTC 2003 |
If I were going to do that, I'd substitute tomatoes for the ketchup.
But then the recipe starts to get complicated. ;)
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jaklumen
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response 31 of 36:
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Jun 30 04:34 UTC 2003 |
barring that, you can make your own ketchup. Still complicated, more
hassle, but probably a slight easier to figure out. What about tomato
sauce?
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