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Grex > Cooking > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
gracel
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response 33 of 494:
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Sep 20 01:09 UTC 1993 |
The last thing I cooked was "Use up the leftovers this week".
Recipe: Get out the 1-quart casserole. Put in 2 layers each of leftover
millet loaf [q.v.] and diced fresh apples. Cover with leftover applesauce
and sprinkle lightly with cinnamon sugar. Bake (covered with lid) in
microwave until done.
Millet loaf recipe: Cooked millet, from 1 c. millet simmered in 4 c. water
for 40 minutes or so (until water is gone).
1/2 c. peanut butter
about 15 oz. Enrico's spaghetti sauce, or functional
equivalent (I don't remember what spices I used to put in)
up to 1/2 c. soy sauce
any fresh vegetables you want to chop up & put in
Mix all ingredients, put in casserole dish and microwave or spread on
a jellyroll pan and bake in oven until crusty but not burned.
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tsty
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response 34 of 494:
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Oct 26 07:57 UTC 1993 |
Ok, rice glorp:
4-5 cups cooked rice, perhaps dryer than usual
1-1.5 lbs of ground beef, browned, drained, rinsed
1 can peas
1 can chunky/stewed/spiced tomatoes
2-3 cups of V-8 (+very+ important, use a variety of V-8, not TJ)
Mix well, and microwave mixture for 10-12 minutes @ 75% "heat" range.
Add, if needed (taste spec here) margarine, oil, butter - whatever.
That'll get you started - adjust proportions to suit your preferences. It
ought to be a little bit "sloppy," kinda like a slurry.
This is not only a main meal, but phenominal for seconds -
Oh, mixing in some shredded cheeze, of your choosing, isn't against
the "rulez." But, the shredded cheeze works best if it is a topping
after the fact.
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chelsea
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response 35 of 494:
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Nov 7 15:47 UTC 1993 |
Tortellini with Walnut Pesto
1 lb. cheese or cheese and spinach filled pasta
(tortellini, ravioli, agnolotti)
4 oz. walnuts
2 tsp. crushed garlic
1 scallion, finely chopped
1/4 cup freshly grated Romano or Parmesan cheese
1 cup heavy cream (I used Half-and-Half)
1/8 tsp. ground white pepper
1/4 cup shiitake mushrooms, sliced thin
Toast the walnuts in a 400 degree oven until they are golden brown.
Using a food processor blend the walnuts into a fine crumb. Add
the Parmesan cheese and white pepper and pulse until well
blended.
Saute the garlic, onion, and mushrooms in a small amount of butter or
olive oil.
Cook the pasta in boiling water until al dente. Drain and set aside.
Slowly heat the cream in a heavy saucepan. Add the walnut mixture
stirring constantly until the mixture thickens. (It will go from
thin to thick quite quickly as it reaches the point where the
cheese melts.) Don't let it get too thick or boil!
Add the sauce to the pasta along with the mushroom/onion/garlic mixture.
Toss well. Garnish with fresh parsley or basil, or with a few thin
slices of sun dried tomatoes.
Serves 4. Adapted from _Rose Reisman Brings Home Pasta Dishes_
The recipe is from Spiaggia, Chicago, Ill.
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chelsea
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response 36 of 494:
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Nov 7 15:55 UTC 1993 |
Poulsbo Bread
(Makes a 1.5 lb. loaf in a bread machine)
3 cups bread flour
1/2 cup whole wheat flour
1 cup 7 grain cereal
2 Tbsp. powdered milk
2/3 cup raw sunflower seeds
1 tsp. salt
2 2/3 Tbsp. sugar
1 1/2 cups water
2 Tbsp. oil
2 2/3 Tbsp. honey
2 tsp. yeast
Bake on light cycle.
From: _Bread Machine Cookbook III_ by Donna Graham
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popcorn
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response 37 of 494:
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Nov 22 02:31 UTC 1993 |
the tortellini with walnut pesto sounds amazing!!
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denise
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response 38 of 494:
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Dec 3 05:46 UTC 1993 |
Thanks much for the recipe, Mary!!
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tsty
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response 39 of 494:
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Dec 14 22:10 UTC 1993 |
anybody try the glorp?
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chelsea
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response 40 of 494:
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Jan 9 18:36 UTC 1994 |
Baked Garlic-Stuffed Antipasto Bread
10 large cloves of fresh garlic, minced (or 5 tsp. pre-minced)
1 large loaf of unsliced French bread
1/2 cup butter
1/4 cup olive oil
1 pkg. frozen chopped spinach, thawed, and squeezed dry
1 14 ounce can of artichoke hearts, drained and coursely chopped
1/2 cup coarsely chopped fresh parsley
1 cup grated Swiss cheese
1 cup grated Mozzarella cheese
2 Tbsp. capers
1/2 tsp. dried tarragon
1/2 tsp. dried basil
1 tsp. coarsely ground pepper
1/2 tsp. salt
Cut top off French bread lengthwise. Carefully scoop out
inside of loaf, tearing bread into small pieces and placing into
large mixing bowl. (I found a grapefruit knife to be helpful with
this process.)
In large skillet, melt butter and add oil. Heat until slighly
bubbling. Add garlic and stir for 30 seconds. Don't allow to brown.
Add spinach, artichoke hearts, and parsley. With a wooden spoon,
lightly stir. When thoroughly mixed, add bread pieces and toss until
well blended with garlic-spinach mixture. Add cheeses, capers and
seasonings. Again, mix well, but gently.
Pack mixture into the hollow bread crust. Replace the top and
wrap in aluminum foil. Bake 30 minutes at 350 degrees. Unwrap top.
Lightly brush top with olive oil and bake, uncovered, for 5 or 10
minutes. Allow to cool for 30 minutes then slice and serve warm
or at room temperature.
The original recipe also calls for 2/3 cup of sliced green
olives to go in with the artichoke hearts. I leave these out as
John doesn't like olives but if you do you might want to leave them
in.
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remmers
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response 41 of 494:
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Jan 9 18:50 UTC 1994 |
It's yummy!
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popcorn
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response 42 of 494:
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Jan 10 02:31 UTC 1994 |
That sounds really amazingly good!
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popcorn
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response 43 of 494:
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Jan 31 04:31 UTC 1994 |
Hot Cocoa:
1 heaping spoonful of unsweetened cocoa powder
2 heaping spoonfuls of sugar
milk
1 spoonful of vanilla
Mix cocoa, sugar, and a small amount of milk in a mug. You might heat
it some at this point, to get the cocoa and sugar to dissolve.
Add the rest of the milk. Nuke on high for 1 to 1.5 minutes (or heat
in a saucepan) until it is the right temperature to drink. Stir in
vanilla. Laugh at the cold.
I use a teaspoon for the spoon, above. The silverware kind, not the
measuring kind.
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tsty
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response 44 of 494:
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Feb 9 08:12 UTC 1994 |
chelsea, that was the GREAT stuff you brought to popcorn's NY Eve
party, wasn't it?
Thank you, thank you for the recipe. I'd probably put in
the pimento-olives, cause I like them on anything, ... and remmers
can just pick em out if he wants.
Actually, chopped pimento-olives are great with mayo and tomato
on a veggie burger, or hamburger. World famous, local, hamburger
heaven in Flint taught me that taste treat. Queppies, or something
like that (sounded like that).
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popcorn
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response 45 of 494:
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Feb 9 14:47 UTC 1994 |
Dave Barry says he's always suspicious of olives because they look to
him like giant frog eyes. (You wanted to hear that, right?)
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omni
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response 46 of 494:
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Feb 24 05:34 UTC 1994 |
I'm not sure if this is the correct place for this since I have not tried
it, but here goes. This is a recipe for the chicken pies once served at
the downtown Hudson's store in downtown Detroit in the 1950's and 60's. I
for one remember this well, because my mother once was a frequent patron
of Hudsons and usually fed us there when she was too tired to cook.
1 sheet frozen puff pastry dough, thawed
3 tablespoons chicken fat or butter
1/4 cup all purpose flour
2 cups chicken broth
Salt and pepper to taste
12 oz cooked chicken breast cut into strips
1/4 cup tiny frozen peas
1/4 cup diced cooked carrot
Preheat oven to 450 degrees. Have ready four individual cassaroles woth
1-1/2 to 2 cup capacity each. Cut circles from pastry to fit the tops of the
cassaroles. Make 2 one inch slashes in the center of each pastry. In a medium
skillet, melt fat or butter and stir in flour. Cook 1 minute, stirring.
Add broth, whisking until smooth. Heat to a boil and cook 1 to 2 minutes,
until thickened. Season with salt and pepper. Add chicken, peas and carrot.
Divide mixture among the cassaroles. Top with a pasrty round, tucking edges
in. Bake 22 to 27 minutes until puffy and golden brown. serve hot. makes 4
pies.
Nutrition details per pie.
Calories-----653
% of Cal from fat--59%
Fat---------43gm
Protien-----33gm
Carbohydrate-31gm
Cholesteral 96Mg
Sodium-----883 mg
note- cholesteral is expressed in milligrams. That is just a typo.
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kentn
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response 47 of 494:
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Feb 24 15:18 UTC 1994 |
Dang, they sure did extensive nutrition analyses in the 50's...
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omni
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response 48 of 494:
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Feb 24 21:17 UTC 1994 |
This analysis is from the Detroit Free Press. I posted in the interest of
those who are on diets/regimens.
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chelsea
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response 49 of 494:
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Mar 1 15:18 UTC 1994 |
I've been trying to find recipes for pasta dishes that end up
being loaded with flavor but not floating in a heavy sauce.
I found this in an old issue of Bon Appetit and it fits the bill
nicely. And it's great as leftovers.
******************************************
Mediterranean-Style Penna
10 bacon slices, chopped
1 large onion, chopped
1 small eggplant, cut into 1 inch cubes
2 cups chopped, peeled and seeded tomatoes
(or 1 28 ounce can of plum tomatoes: coursely
chop the tomatoes and include the juice)
4 large garlic cloves, chopped
(or 2 tsp. minced garlic in oil)
1 tablespoon red wine vinegar
1 teaspoon dried thyme, crumbled or rubbed
1/4 cup drained capers, rinsed
1 lb. penna pasta (or rigatoni)
1 tablespoon olive oil
6 ounces of feta cheese, crumbled
Cook bacon in heavy casserole over med-high heat until crisp.
Transfer to paper towels using slotted spoon. Add onion, garlic,
and eggplant to drippings in skillet. Saute over med-high heat
until eggplant is tender and golden, about 15 minutes. Add tomatoes,
vinegar and thyme. Reduce heat to medium and cook 5 minutes. Stir
in capers. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender
but still firm to the bite. Drain. Transer to large bowl. Toss
with olive oil. Mix in eggplant sauce and either serve individual
portions with the feta and bacon sprinkled on top or mix all together
for a self-serve group.
Serves 4 to 6. From: Bon Appetit
*******************************************************
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kentn
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response 50 of 494:
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Mar 1 21:46 UTC 1994 |
Stupid question of the day: what is penna pasta (or rigatoni)?
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headdoc
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response 51 of 494:
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Mar 2 00:14 UTC 1994 |
Rigotoni are small macaroni sized pasta shapes. Penne is also pasta but in the
shape of large rice so it has a different texture wqhen you chew it. I have
never seen tomato sauce on penne, usually butter and cheese or oil and mushroom
sauce. Rigotoni frequently is uded in pasta based casseroles.
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kentn
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response 52 of 494:
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Mar 2 03:23 UTC 1994 |
I guess penne pasta must be available at places other than yer reg'lar
supermarket...
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chelsea
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response 53 of 494:
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Mar 2 05:12 UTC 1994 |
Actually, penne is not rice-like. You may be thinking or orzo?
What this recipe asks for is a type of pasta fashioned like a
section of tubing. There are a number of types such as penne,
rigatoni, ziti, or mostaccioli. Some are slightly larger, or
thicker, or ribbed, or with the ends cut on the diagonal or
straight. Any would do. Ziti and mostaccioli are readily available
almost everywhere pasta is sold.
The most important part is not really what type of pasta shape
is used but that it isn't cooked into mush. Cook it in an ample
amount of salted boiling water so that after you add the dry pasta
it won't take but a few moments to return to a boil. Then check it
in five minutes and every minute thereafter. What you're looking
for is when the color is consistent all the way through yet it's
resistant to the bite. When you get there immediately remove the
pasta from the boiling water by pouring it into a colander. If
the pasta is to be used in a recipe that's served cold or one in
which you don't want the sauce sticking to the pasta then rinse it
in cold water. If you want the sauce to adhere or will be serving
the dish hot - don't rinse.
That's probably more than anyone wanted to know about cooking pasta
but hey, I was on a roll. ;-)
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kentn
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response 54 of 494:
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Mar 2 15:54 UTC 1994 |
Thanks for the info. I was wondering if penne pasta was something
special (like made from a different flour), or a really strange
shape, etc. I've probably got something on the shelf here that
would work...
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other
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response 55 of 494:
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Mar 3 00:34 UTC 1994 |
A simple, not heavy sauce (of a sort) for pasta, is:
Balsamic vinegar
Olive oil
White pepper
Salt (if you wish)
Feta cheese
Fresh spinach
Wash and stem the spinach. Mix the oil and vinegar (2:1 or 1.5:1 usually) to
tasts with the pepper. (Read that to taste)
Pour the vinaigrette into a food processor and start mixing in feta and spinach
until a pale green, smooth textured, light consistency is attained. Voila!
(Chop extra feta and spinach to add after mixing the pasta and sauce, throw
in some olives, some water chestnuts, etc. Yum!)
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popcorn
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response 56 of 494:
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Mar 3 22:13 UTC 1994 |
Dinner yesterday was:
Chop and cook a bunch of broccoli. While it's cooking, mix up batter for
a double batch of cornbread. Spread a thin layer of batter on the bottom
of a baking pan. Drain the broccoli well, and add it to the pan. Pour
the rest of the cornbread batter on top, making sure all the broccoli is
covered. Bake. Optionally serve with cheese on top. Rave reviews all
around.
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other
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response 57 of 494:
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Mar 4 04:46 UTC 1994 |
Oops! I forgot the garlic. Lots of garlic, in number 54 above. How could I
forget the garlic?!!
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