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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
koi
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response 84 of 494:
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Apr 19 00:59 UTC 1995 |
Thanks for the welcome popcorn. I will take your advice from now on. I was
wondering if anyone knows a good recipe for a stir fry sauce that isn't too
sticky or heavy. I would be greatly appreciative of such a sauce. I just can
not find a recipe that is right.
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eeyore
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response 85 of 494:
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Apr 19 02:03 UTC 1995 |
like something tocook it in, or to pour on top?
we've got this stuff at work (too damn expensive, but really wonderful
anyway) called asian oil, that is a mix of sesemae oil, peanut oil, soy sauce,
toasted sesmae seeds, and rice wine vinegar...we fry in it, and then add a
little on the top, with some chili oil. i would heartily suggest that you
make your own, and NOT buy it for the price factor.
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omni
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response 86 of 494:
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Apr 19 06:24 UTC 1995 |
I made a neat little dish tonight, of my own creation.
1 eckrich smoked sausage
4 oz sliced mushrooms
1 med vidalia onion
1 plum tomato
Slice the sausage into bite sized pieces along with the mushrooms and
onions, and tomato. drop a little butter in the pan and add the onions
first and saute them till golden brown, then add the mushrooms, cook
for a little longer (2 mins) then add the sausage and tomatoes, and cook
for about 4 mins. Drain and serve over noodles, or plain. Serves 2 or 3.
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popcorn
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response 87 of 494:
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Jun 18 13:10 UTC 1995 |
Well, this isn't the *last* thing I cooked, but it's the yummiest
thing I've cooked recently. This is the house dressing at the
Moosewood Restaurant, an awesome vegetarian restaurant in Ithaca, NY.
Since I made the salad dressing, we've been going out of our way to
eat tons and tons of salad, just to have an excuse to eat some more
dressing -- it's *that* good.
I'm planning to try making this next time with nonfat yogurt instead
of both the oil and the buttermilk. That should improve the fat
content of the dressing by a lot, and I think the result may be similar to
the (truly awesome) Anna's Nonfat Creamy Garlic Yogurt Dressing that
you can get at the Spaghetti Machine.
Anyway, here's the recipe:
L.D.'s Creamy Green Dressing
Yields 2 cups
1 cup vegetable oil
2 tablespoons cider vinegar or fresh lemon juice [I used cider vinegar]
1 teaspoon honey or 2 tablespoons apple juice [I used honey]
5 or 6 spinach leaves
2 tablespoons chopped fresh parsley [I used dried]
1 teaspoon fresh basil (1/4 teaspoon dried) [I used dried]
1 teaspoon fresh marjoram (1/4 teasspoon dried) [I used dried]
1/2 teaspoon salt
1 garlic clove, pressed
1 cup buttermilk
Blend all of the ingredients, except the buttermilk, for one minute.
While the blender is running, slowly pour in the buttermilk. As soon as
the dressing thickens, turn off the blender or the dressing will separate
and become runny. It should be thick and creamy. Chill at least 30
minutes so the flavors have a chance to meld.
Other herbs can be used to vary this dressing. Dill, tarragon, oregano,
a dab of Dijon mustard, and freshly ground black pepper are all possible
additions or substitutions. Fresh herbs in season are always our choice
when available. Yogurt or sour cream may be substituted for buttermilk.
However, buttermilk makes the most creamy and stable (non-separating)
dressing.
Refrigerated and tightly covered, it will stay fresh for up to a week.
If the dressing separates, reblend.
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bmoran
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response 88 of 494:
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Jun 22 15:17 UTC 1995 |
I found this in a coffee and tea book at the library. It might be useful
with this hot weather. A pitcher lasted a coupla hours around here!
LIME TEA
2 cups boiling water 2-1/2 cups lemon lime soda
2 tbs loose tea (oolong?) skins of two limes
1/2 cup sugar 1/2 cup lime juice
2-1/2 cups ginger ale 1/2 cup corn syrup (I used less)
Pour boiling water over tea and steep for 5 minutes. Strain. Add sugar and
lime skins and let stand for one hour. Remove skins from tea and add
remaining ingredients. Serve chilled over ice.
Wow, I think I'll go make some more!
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eeyore
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response 89 of 494:
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Jun 22 23:10 UTC 1995 |
i'm not that big on teas, but that sounds grezat!!!!!!!!! :)
well, i made chili the other night...it had ground beef and corn and*WAY*
too many kidney bens...:) yummers!@!!!!!!!!!!
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popcorn
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response 90 of 494:
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Jun 29 02:29 UTC 1995 |
Re 87: I tried making the Moosewood salad dressing recipe with nonfat yogurt
replacing the oil. It was good, but not the amazingly awesomely wonderful
stuff that the exact recipe in #87 produced. I'm thinking I should have cut
down on the amount of yogurt in the recipe, so the other ingredients were a
larger portion of the total.
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eeyore
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response 91 of 494:
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Jun 29 03:25 UTC 1995 |
well, i just got a new cookbook..."the new basics cookbook". i haven't
had time to really play with it yet, but the first things to come out of
it will be corn fritters with dried cherry chutney, and chiken with sausauge,
prunes, and apples...and there are SO many other things in there that i'm
just itching to try....
and i'm also in the process of making my own chili oil....
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md
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response 92 of 494:
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Jun 29 15:21 UTC 1995 |
For a summertime treat, try covering a tray with overlapping
slices of tomato and mozzarella (both sliced thin) and fresh
basil leaves. Tomato-basil-mozzarella, tomato-basil-
mozzarella, etc. Then drizzle (funny word) expensive olive
oil over it and, if you like, sprinkle a bit a dried
oregano. It looks, smells and tastes wonderful. Enjoy it
outside in the sun with a bottle of nice red wine. Imagine
yourself in a garden on Tuscany hillside, or sitting under
an umbrella on a terrace overlooking the Mediterranean.
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eeyore
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response 93 of 494:
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Jun 29 16:35 UTC 1995 |
it works (and tastes!) best if you use fresh mozzeralla...
(well, at least that's the way that i've always had it....:) and purple
bas(oops...) and purple basil is fun! :)
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md
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response 94 of 494:
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Jun 29 17:14 UTC 1995 |
Hmmmm. Gotta try purple basil next time. The *very* best
mozzarella is imported from Italy, if you can find it.
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eeyore
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response 95 of 494:
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Jun 29 19:34 UTC 1995 |
my aunt does a lot of catering, so that's the only way i've had it. (this
of course means that i've only had it about twice, as she lives in fl...but,
heh,...at least she was feeding us the good stuff...:)
also, balsamic vinegar (NOT alot, just a drizzle) is a nice addition...
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chelsea
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response 96 of 494:
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Jul 2 04:46 UTC 1995 |
Meg, you just gotta try the reddened catfish out of _Basics_.
It works.
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eeyore
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response 97 of 494:
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Jul 2 05:11 UTC 1995 |
ummm, i most likely will not, as i generally can't stand fish...:(
but tonight i did cook the chicken with sausage, prunes, and apples out of
that book....it was WONDERFUL!!!! and actually, i made enough to bring
along to the picnic...:)
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popcorn
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response 98 of 494:
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Aug 14 12:03 UTC 1995 |
I got inspired to try this recipe at least party because bmoran posted
a bean recipe the other day. This recipe is from the cookbook _Moosewood
Restaurant Cooks At Home_, a wonderful book of quick, vegetarian, yummy
recipes. If you have cooked rice on hand, this recipe is definitely quick,
vegetarian, and yummy. I left out scads of ingredients and still ended up
with a very yummy dish.
Black Beans And Rice Salad
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2 cups drained cooked black beans (or a 16 ounce can) [I used the can]
3 cups cooked brown rice [I used brown Basmati rice]
2 celery stalks, finely chopped
1/4 cup sliced Spanish olives [I left this out]
Dressing:
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 cup chopped scallions [I left this out]
1-2 tablespoons chopped fresh cilantro [I left this out]
1/2 cup orange juice
1 1/2 tablespoons cider vinegar
3 tablespoons olive oil
2 teaspoons freshly grated orange peel [I left this out]
2 tablespoons chopped fresh parsley [I used around 1 tablespoon, dried]
1/2 teaspoon cinnamon
salt and ground black pepper to taste [I left this out]
1/2 cup chopped toasted walnuts [I used whole walnuts, toasted in the
microwave]
a few fresh cilantro or parsley leaves [I left this out]
In a mixing bowl, combine the drained beans with the rice, celery, and
Spanish olives. In a small bowl, whisk together all of the dressing
ingredients. Pour the dressing over the beans and rice mixture, and stir
thoroughly. Top with the toasted walnuts and the cilantro or parsley.
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denise
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response 99 of 494:
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Aug 19 15:12 UTC 1995 |
Michael, I've had te tomato/mozzerel/basil dish awhile back at a restaurant
and thought it was wonderful... Thanks for eminding me to give it a try
at home!! :-)
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md
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response 100 of 494:
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Aug 20 15:47 UTC 1995 |
You're welcome. Hope you enjoy it. I've made many trays over
the years, and I have to say it's the one dish I make that there's
never anything left of at the end of the meal.
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chelsea
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response 101 of 494:
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Sep 7 22:33 UTC 1995 |
From the September 1995 issue of Cooking Light Magazine
Basil Pesto (lower-fat version):
2 Tbsp. pine nuts, toasted
2 Large garlic cloves (I used 4)
3 cups. fresh basil leaves, packed
2 Tbsp. freshly grated Parmesan cheese
2 Tsp. lemon juice
3 Tbsp. extra-virgin olive oil (I used 1 1/2 Tbsp.)
Drop pine nuts and garlic though the food chute with
the food processor on, and process until minced. Add
basil, cheese, and lemon juice; process until finely
minced. With processor on, slowly pour oil through
the chute, process until well blended. Store in an
air-tight container in the refrigerator.
To serve, just spoon whatever amount onto hot pasta,
toss well, and serve.
Makes 16 servings, ! Tbsp. each.
Nutritional Info: Cooking Light's version / My changes
Calories: 35/28
% Calories from Fat: 87%/80%
I somewhat disagree with their idea of a serving. I made a
double recipe and half nicely covered one pound of pasta, so
I'd say this recipe makes more like 6 - 8 servings. Still
not a whole lot of fat or calories. Does anyone know how
it compares, in terms of calories and fat, with standard pesto
recipes?
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popcorn
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response 102 of 494:
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Sep 8 11:09 UTC 1995 |
Standard pesto recipes tend to have about a cup of oil... wait, I
looked up a pesto recipe. 2 cups basil leaves, 2 garlic cloves,
1/2 cup parmesan cheese 2 tablespoons Romano cheese, 1/4 cup pine
nuts or walnuts, 1/2 cup olive oil, and salt and pepper. The yield
is about 1 cup. Your recipe cuts way down on all the many high-fat
ingredients (oil, cheese, nuts). I don't know the numbers, but I'd
guess your recipe compares *very* favorably.
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chelsea
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response 103 of 494:
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Sep 8 23:00 UTC 1995 |
Well, this lower-fat recipe isn't as moist and slippery as the
traditional recipe either. But the flavor is quite good and
it covers the pasta evenly, mixing well. I splurged and bought
better quality pasta to try this out - purchasing the imported
linguine sold at Zing's in the brown bag. I've thrown away the
package at this point but Zing's only sells two brands of pasta,
the Martinelli and this one. Try it, there is a difference.
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suzi
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response 104 of 494:
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Sep 27 03:50 UTC 1995 |
Mary, thanks for this item! I grew a vast amount of basil this summer and
didn't know quite what to do with it all (it just smells so nice in the
garden). We tried this tonight; it was great!
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eeyore
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response 105 of 494:
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Sep 27 06:03 UTC 1995 |
does anybody have anby grand ideas of what to do with lemon basil
besides smell it on your fingers and feed it to the doggie? :)
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popcorn
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response 106 of 494:
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Sep 27 13:56 UTC 1995 |
Lemon pesto?
Feed it to the valerie? :)
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iggy
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response 107 of 494:
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Sep 27 16:56 UTC 1995 |
what is the difference between lemon basil, lemon mint, and lemon balm?
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eeyore
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response 108 of 494:
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Sep 28 23:42 UTC 1995 |
i know that i have NO clue....:)
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