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Grex > Cooking > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
eeyore
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response 258 of 494:
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Feb 16 01:16 UTC 2004 |
I detest the traditional mashed sweet potatoes with orange juice and with
marshmallows on top, but have found a ton of other uses for them. I make a
fantastic Sweet Potatoe Pancake. :)
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tod
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response 259 of 494:
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Nov 3 00:29 UTC 2005 |
Pronounced chorba de burta
This is an old eastern European sour soup recipe. When you serve it, its
customary to put a dollop of sour cream to melt in the middle and a basket
of bread on the side.
Ingredients:
500 grams tripe
yellow onion bulb
1 lemon or vinegar
1 DL cream
lovage herb
celery
soup vegetables (celery, carrots, parsley)
6-8 garlic
1-2 eggs
300 grams calf bone
parsley root
Boil tripe (in thumb sized pieces) for 2 hours with bones in 3 liters of water
with 1 tablespoon of salt along with soup vegetables (celery, carrots and
parsley root) and add an unchopped onion bulb.
Optional after 2 hours: Take out vegetables and bones.
Simmer soup and salt it while adding lemon juice (or vinegar)
Slowly stir in egg and cream with fork (separating is normal...).
Add approx. 2 big spoons of oil and pressed garlic.
At the conclusion, add fresh herbs (above all add chopped Lovage herb).
Side notes: Bors is normally used i.e. a sour soup boullion (pronounced
Borsh). Knorr or Maggi make them as "Bors" or "Bors Magic" but they're not
easy to find in the USA so I listed lemon juice or vinegar which works almost
as good. Don't confuse bors with borscht(beet juice)
Also, if you can't find lovage herb (also known as maggikraut), you can use
a combo of chopped celery leaf with italian parsley.
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keesan
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response 260 of 494:
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Nov 3 01:29 UTC 2005 |
Can you use sorrel instead of lemon/vinegar?
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tod
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response 261 of 494:
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Nov 3 16:42 UTC 2005 |
I've heard of people using steamed sorrel with lemon juice together actually.
That's a good idea that I'll have to try.
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void
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response 262 of 494:
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Sep 7 04:05 UTC 2006 |
Basic Cashew Milk
1/4 cup raw, unsalted cashews
1 quart or liter hot water, not quite boiling
Optional:
honey or maple syrup or other sweetener (I usually add ~1 tbsp honey)
a dash of vanilla
cheesecloth
Pulverize the cashews using your favorite method. Be careful not to
make cashew butter. Aim for somewhere close to the consistency of
coarse cornmeal.
Put the cashew meal in a blender. Add the hot water and any sweetener
or flavoring. Blend for 2-5 minutes depending on how powerful your
blender is. Pour into a container with a lid. The milk keeps in the
refrigerator for five to seven days. Shake before using.
Other notes:
If you don't want cashew meal particles in the end product, let the milk
steep a while longer, then strain through cheesecloth before
refrigerating.
If you want to use any other variety of nuts, use a half cup instead of
a quarter because they are not as rich as cashews. Raw almonds and
hazelnuts can be skinned before making milk, or the skins can be left on
for darker color and more intense flavor. If you want thicker milk, use
more nuts. For thinner milk, use fewer.
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keesan
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response 263 of 494:
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Sep 26 13:25 UTC 2006 |
How do you use the particles after straining them? We have made soy milk and
the solids that are left are the best part. We cook them with rice.
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denise
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response 264 of 494:
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Nov 18 01:51 UTC 2006 |
The last thing I cooked was chili:
-browned ground meat, tomatoes, onion, kidney beans, and a bit of corn thrown
in for more color. Plus chili powder, italian seasoning, a bit of salt and
pepper and a secret spice.
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i
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response 265 of 494:
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Nov 19 04:42 UTC 2006 |
Cocoa?
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void
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response 266 of 494:
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Nov 24 23:26 UTC 2006 |
re resp:263: I don't usually strain mine. The particles can be used to
make a kind of cheeze, though.
Recently I discovered that oat milk tastes just the same in black tea as
dairy milk. So I think I'll start making my own oat milk.
The last thing I cooked was 'maters and sprouts for yesterday's dinner:
~1 to 1.5 lb Brussels sprouts
1 30-oz can diced tomatoes with onions and garlic
1 15-oz can white beans (I used cannelini yesterday), drained and rinsed
Dried sage to taste
Wash and trim the sprouts. I cut a 1/4-inch-deep X in the bottoms, but
I think it might have been better if I had simply halved them. Put
everything in a pot. Bring to a slight boil, then simmer till the
sprouts are done. Serve.
Yesterday I needed to add an extra 15-oz can of tomatoes because I had
more sprouts than I thought I did. This dish also makes a pretty good
supper served with a salad and good chewy bread.
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denise
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response 267 of 494:
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Nov 25 02:14 UTC 2006 |
Hmm, what's oat milk?
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void
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response 268 of 494:
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Nov 25 07:11 UTC 2006 |
Light-colored liquid made from oats that can be used as a dairy milk
substitute. Like almond milk, soy milk, or rice milk. Pacific makes a
pretty good oat milk, but store-bought stuff always costs a boatload
more than what you can make at home. See resp:262 for a recipe for
homemade cashew milk. Here's a link to Pacific's grain and nut beverages:
http://www.pacificfoods.com/products-nut-grain.php
I am looking for a recipe for oat milk using steel-cut oats. All I have
found so far are recipes calling for rolled oats and I have none of
those on hand.
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cmcgee
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response 269 of 494:
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Nov 25 15:27 UTC 2006 |
Seems to me that extracting stuff from oats would be about the same process,
no matter how they had been milled.
The main difference between rolled and steel cut is that the steel cut are
not mashed down, so access to the starchy part is protected by the bran more.
You may have to physically push on the steel cuts more than you would the
rolled.
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void
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response 270 of 494:
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Dec 4 06:35 UTC 2006 |
Made some oat milk tonight:
1 C rolled oats
5 C water
Bring to a boil, reduce heat, cover, and simmer for 1 hour. Pour into a
blender, blend, and then strain.
It turned out very thick. I'm not sure I like it. Next time I won't
blend, I'll just strain off the liquid.
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edina
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response 271 of 494:
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Dec 4 19:54 UTC 2006 |
I made a veal ragu last night for dinner. The recipe can be found
here:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22275,00.ht
ml?rsrc=search
It's a fabulous recipe and would have been great had I not totally
TORCHED my batch. If you like Osso Buco, you'll love this. It makes
a bunch and is really tasty.
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mary
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response 272 of 494:
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Dec 4 21:50 UTC 2006 |
Bummer, I can't seem to get that link to work. I really like rustic
dishes, like ragu. I'm planning to make this recipe tomorrow:
http://tinyurl.com/yk97d6
The last thing I did cook was a slow cooker chicken noodle soup. Very
traditional. Nothing unusual. Very good.
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denise
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response 273 of 494:
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Dec 4 22:46 UTC 2006 |
Since its almost dinner time and I brought the stuff, I'm going to make some
stew this evening. Things like stew, chili, and once in awhile, soup, I don't
use a set recipe for. I just buy the appropriate meat [if used in the dish]
and whatever good vegetables I find. Add some seanonings [again that varies
from time to time and I don't usually measure it] and simmer for awhile.
Taste adjust seasonings, if needed.
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slynne
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response 274 of 494:
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Dec 4 23:47 UTC 2006 |
Hmmm. I suppose I dont get to count the frozen pizza I had for dinner
last night, huh? ;)
The last thing I actually cooked was a bacon and cheddar quiche.
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edina
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response 275 of 494:
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Dec 4 23:57 UTC 2006 |
Try this one - it might work:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22275,00.ht
ml?rsrc=search
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edina
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response 276 of 494:
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Dec 4 23:57 UTC 2006 |
shoot...I know what's wrong...
http://tinyurl.com/y9znt8
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slynne
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response 277 of 494:
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Dec 5 00:20 UTC 2006 |
I like that recipe except for the part that says "Cook the alcohol out
of the wine"
WHAT!? ;) That's just crazy
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edina
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response 278 of 494:
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Dec 5 00:27 UTC 2006 |
Heh....well in my case last night, I more than succeeded..burnt the
living crap out of it...which is a bummer, as it's so tasty.
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mary
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response 279 of 494:
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Dec 5 13:25 UTC 2006 |
Thanks for the link, Brooke. It does look good.
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jadecat
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response 280 of 494:
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Dec 5 16:28 UTC 2006 |
Hmm, the last thing I made was Sunday dinner- whole wheat spaghetti with
DeLallo spaghetti sauce (tomato and basil) with my own assortment of
herbs added.
Hubby made 'Stuff' yesterday for lunch, which is something like a
shepherd's pie- but it's his own creation. Ground sirloin, onion, corn,
gravy and mashed potatoes on top. We think it's yummy.
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edina
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response 281 of 494:
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Dec 5 16:35 UTC 2006 |
I made a soup last night that I took from Weight Watchers and changed
a bit. Chicken broth, some roasted chicken from a chicken I cooked a
week ago, some chopped frozen spinach thawed and squeezed out, and
when it was close to serving time, cheese tortellini in it. Sprinkle
a bit of shredded parmesan on it and it was tasty.
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denise
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response 282 of 494:
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Dec 5 23:18 UTC 2006 |
Anne, your husband's 'stuff' sounds good! :-)
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