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| 25 new of 253 responses total. |
slynne
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response 143 of 253:
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Feb 21 04:27 UTC 2011 |
I like rice pudding but have never made it. That recipe sounds yummy. I
like that it has brown rice. I actually prefer the taste of brown rice
to white rice.
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keesan
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response 144 of 253:
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Feb 21 04:51 UTC 2011 |
Does white rice have a taste? My mother used to butter it and tried to do
so when I made stir-fried vegetables. She also buttered spaghetti, then the
next morning adding milk to the leftovers and served it for breakfast. I
wonder if she learned that from her mother.
Do you ever watch Youtube cooking videos? There are some unintentionally
funny ones.
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mary
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response 145 of 253:
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Feb 21 13:32 UTC 2011 |
Following up on the rice pudding recipe I posted - I made it early in the
day and served it about eight o'clock. It was tasty but the yogurt made
it very thick. It seems the longer it sits the thicker it gets. I
suspect some of that is simply the nature of the rice (like pasta in pasta
salad) continuing to absorb the available liquid.
I'm going to play with this some and in a month or two make Alton Brown's
rice pudding and see which I prefer. Alton's recipe:
http://tinyurl.com/cbrtcp
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keesan
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response 146 of 253:
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Feb 21 17:27 UTC 2011 |
Boiled or baked starchy puddings thicken as they cool, so do custards, and
killed bacterial cultures most likely have nothing to do with it.
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mary
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response 147 of 253:
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Feb 23 15:14 UTC 2011 |
Winter. Cold. Gray. Dreary. WAFFLES!
I made them Belgium-style and it yields 10 squares that freeze very well.
To make these reasonable I substituted whole wheat pastry flour, light
sour cream and cut the butter to 4 tablespoons and it still worked
beautifully. They come in at 203 calories a waffle with 4 grams of fiber.
I reheat them in the toaster. A side benefit - the house smells
wonderful!
http://tinyurl.com/4so7res
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mary
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response 148 of 253:
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Feb 24 04:28 UTC 2011 |
Tonight I made these black bean burritos. They ended up being nicely
seasoned thanks to the chipotle peppers. Hearty too - one per person was
quite filling.
http://tinyurl.com/5uf2jq3
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edina
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response 149 of 253:
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Feb 24 16:18 UTC 2011 |
Yay! One thing I'm looking forward to when I move is making more
vegetarian food. This is something I think Eric and I would both like.
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mary
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response 150 of 253:
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Feb 25 23:48 UTC 2011 |
Google has just introduced a new search feature where you can search for a
recipe then dynamically drill down for time, ingredient, etc. Too cool!
Here is a short video on the feature:
http://www.youtube.com/user/Google#p/a/u/0/IsUN1dUbbM8
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omni
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response 151 of 253:
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Feb 26 00:15 UTC 2011 |
I just tried it. That's the bomb. ;)
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denise
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response 152 of 253:
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Feb 26 01:07 UTC 2011 |
This is going to be cool!
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slynne
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response 153 of 253:
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Feb 28 16:52 UTC 2011 |
Well, I finally cooked something. No formal recipe for it though. But I
made Halupki (or Haluptsi is more how my family pronounces it).
Basically an old family recipe for cabbage rolls.
I took 2 lbs of ground beef and 1 lb of ground pork and mixed it with a
bunch of brown rice. Then I steamed a head of cabbage and pulled the
leaves off in the way my grandmother showed me. The hardest part is
boiling the head of cabbage the right amount. I boiled it for about five
minutes and then had to keep putting it back in for five minutes as I
peeled off the leaves since the interior ones were still raw. That is
how my grandmother did it though so I am pretty sure it is right. You
don't want the leaves cooked too much -- just enough to soften them up
enough for rolling.
You roll the meat mixture into the cabbage leaves. Then you line a
roasting pan with cabbage leaves on the bottom and put in a bed of sour
kraut. My grandmother made her own but I used the stuff from a jar. I
added carroway seeds to the sour kraut. Anyways, you put the cabbage
rolls on top of the sour kraut and then when you're done putting them in
the roasting pan, you add crushed tomatoes (I used too few but next time
I'll know) and then pack more sour kraut on top and stick a ham hock in
it. Then I baked it for about three hours at 350F.
It came out very good but not nearly as good as my grandmother's. My
mother and aunt think it is because I didn't use enough salt. I guess my
grandmother put a ton of salt in it and then salted each roll
individually as she put them in the pan. I may have also overcooked the
rice but I don't think making it with brown rice instead of white made
it bad.
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keesan
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response 154 of 253:
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Feb 28 17:22 UTC 2011 |
My mother added carrots, onions, and raisins to her tomato sauce. Try
microwaving the cabbage. I think we held the rolls together with toothpicks.
The Slavic names for this mean little doves and are related to Columbia.
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mary
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response 155 of 253:
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Feb 28 23:57 UTC 2011 |
I hate it when I realize I don't have an old family recipe any longer.
It's like, why didn't I get that down. Or why didn't I take better care
of it. Even if I never intend to cook with some of those ingredients,
like lard, it would be nice to have that bit of family history.
Your recipe sounds like a bit of family history, Lynne. It's cool you're
bringing it back. I'm not a kraut person but, just the same, I'm familiar
with the dish, and my father liked it a whole lot. His version called for
a red sauce over the top - I think it included Campbell's tomato soup. of
all things.
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edina
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response 156 of 253:
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Mar 1 03:48 UTC 2011 |
I thought I'd post this here, because there's really nowhere else to
put it, and I thought you guys would find it funny.
I entered a contest for www.showup.com to win tickets to a culinary
festival this weekend. To enter, we had to put down a recipe, and 5
winners would be picked. I entered the Michigan Chicken recipe that I
made when I worked at Maude's (Real Seafood Co. does a Michigan fish
recipe, using I think trout). It's chicken breast sauteed with dried
cherries, crimini and shitake mushrooms and basil. Did I win? No.
Because some lameass recipe involving a crockpot and canned soup won.
I'm not anti-crockpot, but canned soup? Really???
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mary
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response 157 of 253:
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Mar 1 11:55 UTC 2011 |
Funny. Outrageous, but funny.
My mom cooked with canned soup a lot. That was back in the 50's and
60's when I think most moms did. Dad's tended to rule the BBQ grill but
stayed away from the stove for the most part. I still make the green
bean casserole for the winter holidays out of respect for tradition. ;-)
I haven't given up cans and jars for speed meals - I've just moved on to
better cans and jars. Last night I put Trader Joe's Masala cooking
sauce into a Dutch oven with some browned chicken thighs and drumsticks
and a little sliced onion. Brown rice went into the rice cooker.
Broccoli got steamed at the last minute. No muss, no fuss, minimal
hands-on cooking. But the results were an almost restaurant quality
Indian dinner with leftovers. I like leftovers.
The Maude's Michigan Chicken dish is wonderful, Brooke. I remember it
well. I think it's a sin you didn't get a prize. ;-)
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slynne
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response 158 of 253:
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Mar 1 16:12 UTC 2011 |
Yeah, I think I had that dish at Maude's too and loved it.
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omni
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response 159 of 253:
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Mar 2 19:25 UTC 2011 |
My mother made her cabbage rolls with cream of tomato soup. Truly awful
from a woman who really could cook.
Et tu Mary? I would have thought you wouldnt make that crappy green bean
concoction. I should unfriend you for that. (just kidding)
I pulled one out of the fire the other day....
I made a meatloaf, but I forgot the onion soup mix and the spices. Came
out awful. I parked it in the cold box thinking I was doomed to eat
flavorless meatloaf for the next 2 weeks. THEN, I bought some mushrooms
on sale at la mercado, and I diced the shrooms up with 1/2 of the
remaining meat. Cooked it some more, then added some water and let it
simmer. Result was some awesome burrito filling, and topped with some
homemade salsa and hot sauce it made some pretty good burritos.
The rest of the meat is bound for hamburger helper. Hey, I need a
change.
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keesan
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response 160 of 253:
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Mar 2 19:36 UTC 2011 |
Do people really put canned friend onion rings on their green beans?
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mary
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response 161 of 253:
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Mar 2 20:41 UTC 2011 |
Yes. It makes the dish.
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keesan
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response 162 of 253:
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Mar 2 20:49 UTC 2011 |
Is it the salt or the grease? Or the cute little circles?
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edina
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response 163 of 253:
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Mar 2 20:50 UTC 2011 |
All of the above.
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slynne
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response 164 of 253:
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Mar 2 21:36 UTC 2011 |
I love that green bean casserole with the cream of mushroom soup and the
fried onions from a can.
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mary
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response 165 of 253:
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Mar 10 22:18 UTC 2011 |
For mardi gras I made some jambalaya using this recipe:
http://tinyurl.com/4s7dl4v
And it was just okay. I mean, I followed the recipe exactly and used
quality ingredients, and it had a nice bit of heat, but it was just
"okay". One thing - it was a lot of rice for the amount of protein.
I'll not be making this again.
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edina
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response 166 of 253:
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Mar 11 00:34 UTC 2011 |
Is it me, or is Jambalaya one of those things that just sounds so much
better in theory?
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mary
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response 167 of 253:
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Mar 11 13:57 UTC 2011 |
Sounds right. The weird part is I like paella and they are so similar.
Maybe I'm a closet saffron junkie.
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