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| Author |
Message |
| 25 new of 116 responses total. |
popcorn
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response 13 of 116:
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Oct 22 00:38 UTC 1992 |
eew! ;)
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headdoc
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response 14 of 116:
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Oct 22 20:20 UTC 1992 |
A vegetarian with no dairy products (to reduce fat intake) now, that would
be hard to digest.
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popcorn
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response 15 of 116:
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Nov 7 23:28 UTC 1992 |
re #14 - eating vegetarians? hm. are you talking about something fun
or are you talking cannibalism?
hm...
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tnt
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response 16 of 116:
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Nov 8 03:09 UTC 1992 |
I eat vegetarian beaver.
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tsty
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response 17 of 116:
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Nov 11 02:57 UTC 1992 |
<< wrong cf ......sfsf>>
<<oh, beavers ARE vegetarian, whoops>>
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popcorn
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response 18 of 116:
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Dec 7 03:14 UTC 1992 |
I compressed the files in the recipe archives and changed the
"recipe" commands so that they still work the same as always.
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other
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response 19 of 116:
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Feb 2 18:27 UTC 1994 |
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...
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headdoc
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response 20 of 116:
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Feb 3 21:47 UTC 1994 |
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.
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gwenm
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response 21 of 116:
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Feb 18 16:44 UTC 1994 |
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!
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other
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response 22 of 116:
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Feb 18 17:32 UTC 1994 |
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!
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danr
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response 23 of 116:
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Mar 16 12:15 UTC 1994 |
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.
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danr
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response 24 of 116:
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Mar 16 12:16 UTC 1994 |
oppps. never mind. They give a mailing address for the archive in
the digest.
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carson
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response 25 of 116:
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Aug 2 06:38 UTC 1994 |
(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.)
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vegas
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response 26 of 116:
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Aug 16 07:08 UTC 1994 |
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!
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popcorn
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response 27 of 116:
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Aug 16 12:38 UTC 1994 |
Cool, Hi! Welcome to Grex!
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denise
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response 28 of 116:
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Sep 12 14:35 UTC 1994 |
Welcome from me, too, Vegas!!
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suzi
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response 29 of 116:
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Dec 2 18:40 UTC 1994 |
Help! Can anyone give me a recipe for Southern Pralines for the Microwave
sometime before Christmas? My sugar-starved family is waiting...
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popcorn
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response 30 of 116:
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Dec 4 13:02 UTC 1994 |
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?
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suzi
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response 31 of 116:
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Dec 6 05:42 UTC 1994 |
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!
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arabella
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response 32 of 116:
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Dec 17 13:18 UTC 1994 |
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.
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suzi
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response 33 of 116:
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Dec 24 05:07 UTC 1994 |
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.
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davel
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response 34 of 116:
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Dec 29 01:49 UTC 1994 |
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.
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suzi
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response 35 of 116:
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Dec 29 06:12 UTC 1994 |
Sure would like to know how your mom did this, dave!
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hlawson
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response 36 of 116:
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Jan 5 01:02 UTC 1995 |
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?" ."
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tnt
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response 37 of 116:
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Jan 5 23:53 UTC 1995 |
Yeah, forget it.
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