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| 25 new of 253 responses total. |
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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omni
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response 168 of 253:
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Mar 11 17:11 UTC 2011 |
Jambalaya for me is a box of Zaterains. I'm incredibly lazy in the
kitchen.
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mary
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response 169 of 253:
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Mar 19 13:11 UTC 2011 |
Catching up a bit... For St. Patrick's day I made stew - Beef &
Guinness stew - from Cooking Light. I've made it a number of times over
the past year and the seasonings work with either beef and lamb.
http://tinyurl.com/39ngo82
Last night I again made Cincinnati Chili. It too is a Cooking Light
recipe. Served it on top of whole wheat spaghetti and topped with
chopped onions and grated cheddar. That makes it 4 way chili if I
remember correctly. Kinda wish omni could taste it and tell me how it
compares to the real thing. I made a few small changes from the posted
recipe - let me know if you want the details.
http://tinyurl.com/4ev8deo
And for this evening we're going to a rush-spring picnic. I'm bringing
this favorite pasta salad:
http://tinyurl.com/4s2x9t4
And this classic spinach dip:
http://tinyurl.com/yao2kbe
So much for being a gourmet cook. I'm more of a "back of the box" gal.
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omni
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response 170 of 253:
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Mar 19 17:26 UTC 2011 |
If you want "real" Cincinnati chili, go to Kroger and buy a can of
Skyline. Thats the closest you're gonna find outside of the Queen City.
You had a 3 way. 4 way is with beans.
for the exact description go to http://www.skylinechili.com
I have a recipe I could send you, Mary. It comes from the Cincinnati
Tour guide book. I've made it and it is very close to the Skyline
recipe. Also you can now buy Gold Star spices in an envelope for about a
buck at Meijer. All you need to add is tomato paste, and meat. Very
good, and very simple.
There are 2 factions of chili people in Cincinnati; the Skyline crowd
and the Gold Star crowd. You can't like both and you must pick one if
you plan on living anywhere near Cincinnati. ;)
I think I have lived in Ohio too long. I know wayyy too much about chili
for my own good. ;)
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mary
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response 171 of 253:
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Mar 19 18:08 UTC 2011 |
From Wikipedia:
two-way: spaghetti and chili
three-way: spaghetti, chili, and shredded cheese
four-way: spaghetti, chili, shredded cheese, and either diced onions or
beans
five-way: spaghetti, chili, shredded cheese, diced onions, and beans
I'd like a copy of your recipe, Jim. Thanks.
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slynne
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response 172 of 253:
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Mar 19 18:56 UTC 2011 |
resp:170 Is that like the great American Coney Island - Lafayette Coney
Island debate in Detroit. ;) I realized recently that in my entire life,
I've never even once had a coney dog from American Coney Island. I've
kind of decided that I really need to go down there and get one from
each place and decide for myself. I just have always gone to Lafayette
since I was a kid and my Dad told me that they were better :)
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mary
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response 173 of 253:
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Mar 22 21:12 UTC 2011 |
I needed a side for tonight's dinner and this one had been in my "to try"
list for some time. It's Ina Garten's Wild Rice Salad. Chock-full of
nuts and dried cranberries and grapes, it sounded simply delightful.
I made the rice in the rice cooker and eliminated her orange juice, olive
oil and raspberry vinegar and instead just used 1/4 cup of my favorite
raspberry vinaigrette. I also substituted drained mandarin oranges for her
regular oranges. Came out perfect! This one is a keeper.
http://tinyurl.com/46jcwmd
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omni
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response 174 of 253:
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Mar 24 03:03 UTC 2011 |
The lady I help out makes rice this way.
water in the pot. salt. dump rice in. Boil til dry.
she does not measure a thing and the rice is as good as if you fussed over
it.
talk about been there, done that. ;)
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