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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| Author |
Message |
| 25 new of 494 responses total. |
mary
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response 187 of 494:
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Oct 9 18:37 UTC 2000 |
Thanks, Dan. I'll try 'em out real soon.
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orinoco
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response 188 of 494:
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Oct 11 21:53 UTC 2000 |
(So okay, what's the deal with cream of tartar? I mean, what _is_ it? Does
it _do_ anything, or what?)
Squash Elimination Gumbo
(we bought far too many butternut squashes on sale, and subsequently realized
that there's not much you can do with butternut squash. This was a dense but
tasty attempt at getting rid of some)
Cook a winter squash. (I just microwaved it for about 20 minutes. You
could probably bake it or steam it too.)
Combine in a food processor, or otherwise moosh together, 1/4" chopped
fresh ginger, 5 cloves garlic, 1 tsp. chili paste, 1/2 cup peanut butter,
3-1/2 tbsp. sugar, 3-1/2 tbsp. Worcestershire sauce, 3 tbsp. sesame oil, 3
tbsp. hoisin sauce, and 5 tbsp. water. (This sauce is a worthwhile recipe
on its own, by the way. Tweaked differently, it's good on almost
anything.)
Moosh squash and sauce together. Serve over rice.
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cmcgee
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response 189 of 494:
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Oct 11 22:32 UTC 2000 |
Squash can be treated like pumpkin, too.
Cream of tartar is a common name for some chemical (don't have my Joy of
Cooking handy) that is one of the ingredients in baking powder.
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birdy
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response 190 of 494:
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Oct 11 23:41 UTC 2000 |
Yup...we use squash and liberal amounts of nutmeg to make pumpkin pie...tastes
much better than pumpkin.
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kentn
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response 191 of 494:
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Oct 12 00:07 UTC 2000 |
I don't know how accurate this is, but it was interesting to read (and
agrees with #189 about cream of tartar being used for making baking
powder):
http://www.wackyuses.com/wf_cream.html
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scott
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response 192 of 494:
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Oct 12 00:22 UTC 2000 |
(for truly disturbing only recipes, check out http://www.twinkies.com for
dozens of recipes involvings Twinkie Snack Cakes.
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eeyore
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response 193 of 494:
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Oct 12 17:21 UTC 2000 |
Uh...thanks...I think not....
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orinoco
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response 194 of 494:
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Oct 13 21:03 UTC 2000 |
If you're putting this in the "last recipe I cooked" item, Scott, does this
mean you've tried some of these disturbing recipes?
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scott
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response 195 of 494:
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Oct 13 22:32 UTC 2000 |
No, it just seemed amusing. And the recipes are scary indeed. Maybe when
I was 10 I could deal with that much sugar...
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mary
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response 196 of 494:
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Oct 15 12:30 UTC 2000 |
Well, I now own Cream of Tartar. Can Snickerdoodles be
far behind?
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birdy
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response 197 of 494:
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Oct 15 22:49 UTC 2000 |
We make Snickerdoodles for Christmas every year. They're nummy. =)
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eeyore
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response 198 of 494:
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Oct 17 05:52 UTC 2000 |
I just made chili-lime chicken...YUMMY!!!!
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mary
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response 199 of 494:
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Oct 18 22:42 UTC 2000 |
The Snickerdoodles are just wonderful, Dan. Chewey and light
and not overly sweet. I think my dad (in the hospital) will
enjoy them a whole lot. Thanks!
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orinoco
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response 200 of 494:
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Oct 29 17:44 UTC 2000 |
We are definitely running behind on our shopping, so most of the food in
the house at the moment is bottled condiments that you use very slowly.
Our last few meals have been on the principle that anything tastes like a
meal if you put it on noodles and add sesame oil and soy sauce.
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keesan
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response 201 of 494:
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Oct 29 22:14 UTC 2000 |
We are still trying to use fresh locally grown vegetables. Anyone have any
good ideas (vegan) for potatoes, onions, mustard greens, white and red winter
radishes, and cabbages? The last meal (prior to potatoes for breakfast) was
cabbage soup made with cabbage, garlic, red winter radishes, seaweed, wood
ear fungus, and raisins, and flat bread (flour not locally grown).
Have not had the time to process corn and soybeans.
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orinoco
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response 202 of 494:
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Oct 30 18:15 UTC 2000 |
I'd second the request for recipes with cabbage in particular. Spider brought
home a gargantuan cabbage from her dad's farm, and we're all a little
intimidated by it. (We thought of making sauerkraut, but it sounds like a
pretty unpleasant process, and none of us are big fans of sauerkraut).
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keesan
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response 203 of 494:
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Nov 2 23:22 UTC 2000 |
I used to make Russian cabbage pie. A non-sweet pie crust, then some fried
cabbage and fried onion and chopped hard boiled eggs (and I think a few
raisins) and bake it until the crust is done.
A thick crust, that is the filling part of it. And lots of oil to fry it.
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eeyore
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response 204 of 494:
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Nov 9 15:32 UTC 2000 |
My mother makes a faboulous beef barley soup, and adds cabbage to it.
I also really like it steamed. And stuffed cabbage is always a treat....you
can make a bunch, and then stuff them in the freezer for later!
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orinoco
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response 205 of 494:
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Nov 9 15:48 UTC 2000 |
Tofu curry with cabbage.
Cole slaw.
We're about halfway through it now....
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eeyore
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response 206 of 494:
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Nov 10 16:23 UTC 2000 |
I made a roast chicken last night, with a cornbread and sausage and cranberry
stuffing. YUMMY!
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i
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response 207 of 494:
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Feb 2 04:34 UTC 2001 |
Got a big salmon fillet (on sale at Busch's - $3.99/lbs.), melted a bit
of butter into plenty of lemon juice in a ceramic dish, mixed in a bit
of salt & pepper, slopped the fillet around in the liquid, the baked for
~18 minutes at 350 (thick fillet). Yummmmmmmy!
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carson
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response 208 of 494:
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Feb 25 05:22 UTC 2001 |
(Grandmom's Cherry Crisp)
(2-3 cans of cherry pie filling)
(1 box cake mix [white recommended, but yellow works, and I'm planning to
try German chocolate cake at some point])
(1 stick of butter [or margarine], soft)
(blend butter and cake mix in bowl until crumbly. in 13" X 9" pan,
spread cherry pie filling on bottom. sprinkle crumb mixture over it.
bake in 350F oven for 15-25 minutes [until top is golden brown]. can
serve warm, but still delicious cold. serves one.) ;)
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eeyore
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response 209 of 494:
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Feb 27 06:27 UTC 2001 |
I made Carrot Cake today. :)
Tomorrow will be Lasagna. :)
With homemade pasta. :)
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abc
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response 210 of 494:
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Feb 28 01:06 UTC 2001 |
<knows where she's going to stop for food if she ever visits A^2> :)
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eeyore
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response 211 of 494:
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Feb 28 06:10 UTC 2001 |
You know that you are more than welcome to. :)
Sooo....when was the next time you guys are going to be around.....? :)
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