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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| Author |
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| 25 new of 494 responses total. |
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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abc
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response 212 of 494:
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Mar 1 01:26 UTC 2001 |
Yahoo! Maps claims a 10 hour drive. Uh...I'll have to get back to you on
that.
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eeyore
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response 213 of 494:
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Mar 1 06:06 UTC 2001 |
Remind me...one of these days when I'm not feeling lazy, I'll post a recipe
for the lasagna....it's kinda easy, and super nummy.
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danr
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response 214 of 494:
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Apr 23 22:01 UTC 2001 |
Glad to hear the snickerdoodles came out well, Mary.
I know this is a bit late, but someone asked for a cabbage recipe, so
here is yet another recipe from the yet-unpublished Romanchik Family
Slovak Cookbook.
Romanchik's Halusky
Rhere are many ways to make halusky, which is a small dumpling. In the
Romanchik family, we always made halusky with potatoes and almost
always ate them with fried cabbage. When you fry cabbage in butter or
margarine, its natural sweet
ness comes out.
My grandmother liked halusky. She would often cook a huge pot of
halusky and bring it over to our house. She would always say it was
because she couldn't eat the whole pot herself. While this was true,
we knew she did it mainly because she wanted to see us.
Dumplings
------------------------
2 medium potatoes
1 egg
1 teaspoon salt
about 2 cups flour
Fried Cabbage
-----------------------
1 small cabbage
1 small onion
butter or margarine
To make the dumplings, first peel and dice the potatoes. Put the
potatoes into the blender with about 3 ounces of water. Blend on grate
speed for only a second or two. Don't puree the potatoes; you want them
to be a little chunky.
Pour into a bowl and quickly break the egg into the bowl. This keeps
the potatoes from turning dark. Add flour and mix to make a stiff dough.
In a large pot, boil two or three quarts of water. Drop small spoonfuls
of the dough into the boiling water. Boil the dough for eight to ten
minutes, dump into a colander, and rinse with cold water.
NOTE: If you make this dish often, you might want to invest in a
spaetzle maker. My grandmother bought one for my sister and me, and
believe me, with this gadget, you can make a potful of halusky very
quickly. Another nice thing about the spaetzle maker is
that the size of the halusky is very consistent.
To make the fried cabbage, you simply dice the onion and saut<\i> in
butter or margarine in a large pot. Next, chop the cabbage and add to
the pot. Cover the pot and fry the cabbage slowly for about 20 minutes.
Combine the cabbage and dumplings and add 1/3
cup browned butter or margarine. Add salt and pepper to taste.
My grandmother would also eat halusky with cottage cheese instead of
cabbage. To serve it this way, crumble the cottage cheese onto the
dumplings and stir in 1/3 cup browned butter or margarine.
In Slovakia, they also serve halusky with a goat cheese, called
bryndze, and bacon. Unfortunately, here in the United States, this goat
cheese can be hard to find. Slovaks in the U.S. probably used cottage
cheese as a substitute for bryndze.
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mary
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response 215 of 494:
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Jun 27 13:30 UTC 2001 |
By the way, Dan, I entered your Snickerdoodle recipe in our orchestra's
contest for best cookie. It came in second and only missed first by two
votes. The winning cookie had everything but the kitchen sink thrown in.
Except for nuts. Our conductor goes into anaphalactic shock if he eats
nut products. Such an episode is what landed him in ER and got the whole
LSO thing going.
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danr
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response 216 of 494:
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Sep 11 03:04 UTC 2001 |
Interesting story about the origins of LSO. Too bad the snickerdoodle
didn't win. It should have gotten extra points for simplicity. I was
thinking of making some today, in fact. I'll have to make some tomorrow
instead.
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keesan
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response 217 of 494:
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Nov 18 03:49 UTC 2001 |
We have tried various combinations of disabling all but the hard drive
controller on the controller card and disabling the hard drive controller
onboard, and having floppy and hard drives and sound cards unplugged, and
cannot get all the pieces to work together and Bill wants to get some sleep
and will take home his computer without a sound card in it. Any ideas on why
it looks at the B drive for 60 sec and then times out (I cannot get answers
to what happens next) would be appreciated. There is a BIOS extension card
that is needed or it will not recognize the 1.2 G C: drive. THere is a 81M
D: drive. Video, sound, CD-ROM plugged into the secondary onboard IDE
controller rather than the sound card (since it won't boot with the sound card
plugged in). A modem. IRQs the same as on two other computers. Floppy
drives A: (boots from this with sound card out), B: - needs to have this in
or it will not boot at all - cannot unplug it or tell BIOS it is not there.
I think this card worked outside of this computer, with one hard drive and
two floppy drives. I don't know if we tried it with one hard drive in this
computer. We did nto try it before with a sound card or CD-ROM drive.
Anyone interested in coming over some time to help?
"It just kept getting worse and worse". He took it home in a nonbooting
condition. The board worked with another hard drive and floppy drive (not
from this computer). We will try again with one component added at a time.
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i
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response 218 of 494:
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Nov 18 13:58 UTC 2001 |
(You might have wanted to post that in another cf, keesan.)
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keesan
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response 219 of 494:
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Nov 18 17:03 UTC 2001 |
Oops! I certainly did. Walter, want to help us with a 486 to pentium
conversion? Do you think moving the previous post to some other place would
actually get us any useful help? If so, I will figure out how to do so.
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