Welcome to the Kitchen conference!
This is where Grexies go to share recipes, cooking hints,
restaurant discussions, and lots more.

To check out Grex's recipe archives, type "recipe" at the
"Respond or pass?" or the "Ok:" prompt when you're in this
conference.

Happy Cooking!!

116 responses total.

/h1b/bbs/recipeinfo: No such file or directory

or if you have nosource

Ok: recipe
I don't understand "recipe" - type HELP for help

Oops - thanks!  It's fixed.  (Unless you have nosource).

Josh Grosse is our official Grex cooking conference archivist.  If you
want a copy of any items from the old version of the cooking conference,
send mail to jdg.

I'll be deleting oldcooking tomorrow; if you want anything linked over
please yell right away!

So, if this is October, where are the pumpkins?
It's nearly time for me to bore everybody to tears babbling
on and on and on about chocolate chip pumpkin bread.

My doctor has "suggested" I go on a low fat diet (30 grams of fat or less
per day.)  Since we all know that it is fat which makes food taste good, and
since I adore food that tastes good, has anyone got any really delicious
recipes for dishes that have few grams of fat?  Since I eat out at lunchtime
everyday, that's another problem.  I may take to carrying my own salad
dressing to the office. Any suggestions, short of changing MD's will be
appreciated.

Thirty grams of fat per day sounds like about 12 percent of calories
per day...  Do you have serious cardiovascular problems?  I haven't
heard of anyone recommending less than 20-25 percent of calories
from fat except for anti heart disease programs, and of course,
Pritikin (10% of fat calories per day).  According to sources
such as Prevention Magazine, a normal amount of calories per day
for the average female to consume would be 2200, and 25% of those
calories in fat would work out to approximately 61 grams of fat
per day.  In any case, you might pick up some low fat cookbooks.
I recently bought "Low Fat and Loving It," by Ruth Spear.  It looks
pretty good, though I haven't cooked from it yet.

Dean Ornish's program recommends 10% fat intake; it's really much
healthier than 25%.
  
The ol' Orange-Onion Chicken recipe:
2 chicken breasts, skins removed
1 envelope dried onion soup mix
1 6 oz. can orange juice concentrate (frozen)
  
Thaw the concentrate and mix it with the orange juice.  Put the chicken
in a pan and pour the orange-onion sauce over it.  Bake.  (I think
it's at 350 for 20-30 minutes; check your Betty Crocker guide.)

Thanks Leslie and Laurel.  No, I dont have any cardiovascular problems other
>than moderately high blood pressure (under medical control) and high
>tryglcerides.  I am 30 lbs overweight.  The MD strongly suggested the
>"T-Factor" Diet which allows you to eat as much as you want but to lose
>weight quickly and healthily, reduce fat intake (for a woman to 20-30 grams
>per day) for three weeks, then onto maintenance which is up to 40 grams per
>day.  I will try the chicken with oj and onion soup mix.  I also found
>some great salad dressing (no fat) recipes in the T factor diet book so I
>can eat lots of salads and fruits.  I'll look at low fat and loving it after
>I exhaust the recipes I am finding in this book.  One I'll share with you
>all soundsw3 delicious, but fair warning. . I haven't tried it yet:
>
>               2 chicken Breats, skin removed
                    1/2 cup coarsely chopped peeled fresh ginger
                 1 tablespoon coarsely chopped garlic
                 1/2 cup hoisin sauce
                 2 tbl. sugar (i will reduce this)
   
Chop all the ingredients besides the chicken in the food processor.
Broil chicken after marinating overnight in the sauce for 7-8 minutes
Hope it turns out well.

Re: #8, I left out 2 tablespoons soy sauce (i use low salt soy sauce) from
the above recipe.

Dean Ornish was the anti heart disease program I was thinking of,
I think.  The big problem with trying to stick with 10% of calories
from fat is that it's really hard to make things taste good and
feel good in the mouth.  Not impossible, I suppose, but more work
than I'm willing to put in.  I'd be really happy if I could adjust
comfortably to 25% of calories from fat.  

It's not that hard to make food that's low fat, but it is hard to
FIND food (in restaurants and at the grocery store) that's low in
fat.  Also, that's 10% total calories from fat, so you could eat
(say) a chicken dish with fatty sauce and a side of wild rice which
has no fat, as long as your total intake was no more than 10%.
  
The Produce Station carries some salad dressings--I think they're
called "Paula's Dressings" or something--which are fat-free amd
yummy.

Become a vegetarian.

eew!   ;)

A vegetarian with no dairy products (to reduce fat intake) now, that would
be hard to digest.

re #14 - eating vegetarians?  hm.  are you talking about something fun
or are you talking cannibalism?
hm...

I eat vegetarian beaver.

   << wrong cf ......sfsf>>
  
   <<oh, beavers ARE vegetarian, whoops>>
  

I compressed the files in the recipe archives and changed the
"recipe" commands so that they still work the same as always.

Try this one on for size:  A low-fat *cream* sauce!
When I was cooking in a little restaurant in Bar Harbor, Maine, my employer
came up with this trick.  (I can't say it's been scientifically verified,
he and his wife lost three hundred pounds between them, and kept it off)
The cream sauce featured condensed *skim* milk.  I tasted it, and it was good.
I think the hard part is actually *finding* condensed skim milk, and I'm afraid
I cannot help with that...

Yes, I always use condensed skim milk in lieu of cream in recipes.  It comes
in a can and can be found in many large supermarkets.  I think Merchant
carries it.  I use it in pumpkin soup, in white sauces and anytime the recipe
calls for cream.

Has anyone tried such things as lemon &/or lime juice as marinades?
How about hot chinese mustard- real good on chicken.

on another subject...
anyone got any reciepes for friccassed kitty-cat?  Mine are driving me to
drink.

and speaking of drink...
for those homebrewers out there, spent grains baked into homemade bread makes
for real yummy stuff.

reduced calorie sauces... corn starch instead of flour.
reduced calorie foods... whole grains, esp. barley, rye, & millet...
cholesteral reduction ..olive oil, canola oil.

low calorie food- stir fry!
3 carrots               2 bell peppers          1 lg. spanish onion
2-4 stalks celery or bok choy                   1 head broccoli
1-2 sm dried hot peppers        fresh, finely chopped ginger    1-2 cloves
garlic 3-4 ozs chopped mushrooms       bean sprouts, if desired water chestnuts
or jeruselem artichokes Brown rice

put 2 tbs heat tolerent oil in a large wok
heat till metal is a dull red color, toss in crushed hot pepper, ginger &
garlic, stir around for a few seconds, toss on chopped carrot, stir, let cook,
toss in  onion, stir & let cook slightly, then  celery or bok choy, then bell
pepper, then chopped broccoli, then mushrooms, water chestnuts or jeruselem
artichokes, & bean sprouts.  cove, & let steam for 1-2 mins. & serve over Brown
rice & call it Nummy!

I marinated chicken in Mead, Lemon, and Garlic once... Yummy!
I don't suspect that using a marinade of primarily lemon juice work do too well
for you.  Use it to accent.   (above: work-->would)
Ginger also makes a wonderful ingredient for marinade!!!  Use grated fresh
root.  I cut the skin off first.  I also eat the stuff straight 'cause I like 
it so much!

Are the old bread digests archived somewhere?  I'd like to get a couple
of the recents ones, such as 5.5-5.9, that I missed.

oppps. never mind. They give a mailing address for the archive in
the digest.

(I'm finally here. I look forward to finding new and wonderful things
about cooking and food preparation.)

(the best thing I learned about cooking was from my dad, who was a
short-order cook when he was my age, and easily the best cook I've ever
had the pleasure of eating from on any regular basis. he taught me that
learning to cook involves following instructions first, and then
experiementing with that which is succesful. basics, then frills.)

Hi! New to grex.... I'm a host (fairwitness) for the WELL's Cooking
Conference. Glad to be here! I live in Las Vegas, Nevada,and make my
money as a horticulturist and a broadcast journalist for the regional
NBC and NPR affiliates. Looking forward to getting to know you!

Cool, Hi!  Welcome to Grex!

Welcome from me, too, Vegas!!

Help! Can anyone give me a recipe for Southern Pralines for the Microwave
sometime before Christmas?  My sugar-starved family is waiting...

Hm.  I looked up praline recipes in Betty Crocker.  There were none.
Then I looked in Joy of Cooking.  It had two recipes.  Both recipes needed
to be heated to a certain temperature, using a candy thermometer.  So I
don't think either recipe is easily adapted to the microwave.  Have you
run across such a recipe somewhere, before?

No but I've tried it on my own without much success.  Very Grainy,
Unfortunately my brother is from the south and is a praline con-o-sour.
I don't have the patience to do it on the stove, beat it, etc. Wish I could 
find something easy like Fantasy Fudge! 

Hm, I've made pralines on the stove, and I don't remember having
to beat the mixture.  Just cooked it to a certain temperature, 
stirred in the pecans, then dropped by spoonsful onto waxed paper.
Voila!  Pralines!  I'll se if I can find my recipe.

Well, I tried them twice more, with two different recipes that
someone sent me from New Orleans and Texas.  They were both 
terrible!  I give up.  Think I'll stick to "turtles" (actually,
my turtles look more like "frogs on lily pads").  So much for 
pralines.

Hmm.  My mother made pralines last week (she's from Texas originally, FWIW),
& they were *wonderful*.  Afraid I wasn't paying attention, but it more or
less looked like she just boiled water with white & brown sugar, with the
pecan halves in there at least part of the time, poured the results out on
waxed paper, & allowed them to cool.  As I say, though, I was just passing
through the kitchen on occasion while this was going on, & certainly have
no idea of temps or whatever.

The pecans were, I believe, collected & shelled by one of my uncles, for
whatever *that*'s worth.  One of the real advantages of having relatives
in places where pecan trees flourish.

Sure would like to know how your mom did this, dave!

Off the subject of pralines and onto green beans, garlic and olive.  I
sautarlic and slivered almonds in olive oil and added this to the green beans. 
It wasn't great.  Any suggestions on this idea?" ."

 Yeah, forget it.

Next time try lightly toasting the almonds in a dry frying pan
for a few minutes and adding them to the salad last, after you've
mixed in the dressing.  I'd think the nuts would work best if they
were crunchy.  (Salad in this case being green beans.)

also, roasting in the oven works very nicely, we've found.  just stick on a
baking sheet, and let her rip!

- Backtalk version 1.3.30 - Copyright 1996-2006, Jan Wolter and Steve Weiss