Rather than waste more bits by replying to a topic that is about to be removed, here's my favorite recipe for Double Chocolate Chunk Cookies:
2 cups all-purpose flour
3/4 cup Nestle Toll House Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11.5-ounce) package Nestle Toll House Semi-Sweet Chocolate Chunks
1. Preheat oven to 350°F.
2. Combine flour, cocoa, baking soda and salt in a medium bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. Pour yourself a big glass of milk and enjoy!
posted by thenick at 02:05 P.M. EST on Tue Mar 28, 2006 #
I take my hat off to thenick. THAT'S how you respond to a troll. I can't wait to try your recipe!
I don't know if you knew it already, but I was in Gordon's yesterday, and I saw frozen breaded PICKLES all ready for the deep-fryer. They won't go well with your cookies, but it's still good to know they're out there in an emergency.
posted by AirTrainer at 02:41 P.M. EST on Tue Mar 28, 2006 #
Gordon's Soup-on-a-Stick kicks ass!
posted by Offshore at 02:49 P.M. EST on Tue Mar 28, 2006 #
I was in Gordon's yesterday, and I saw frozen breaded PICKLES all ready for the deep-fryer.
That's the best news I've heard all day. I'm on those like a fat kid on a cake.
posted by thenick at 03:04 P.M. EST on Tue Mar 28, 2006 #
ever try deep-fried oreos? Completely decadent - heart attack inducing - best thing at a festival!
You take a double-stuff oreo, dip it in the same batter used to make elephant ears, deep fry and then coat with powdered sugar. The cookie part comes out soft and chewy...
thanks for the great way to handle the trolling, thenick!
posted by MaggieThurber at 03:35 P.M. EST on Tue Mar 28, 2006 #
OK, now I'm hungry.
posted by madjack at 03:52 P.M. EST on Tue Mar 28, 2006 #
Remember the craze a couple of years ago about deep fried twinkies.
I tried it and it didn't really work out for me.
posted by lloyd at 03:55 P.M. EST on Tue Mar 28, 2006 #
My favorite recipe is Pumpkin Pie, because it is one of my favorite dishes. I use a Betty Crocker one although I don't know if there could be many different versions. If you have a good one, please post it.
Click here for a recipe
Here is a WikiPedia entry for pumpkin pie
Here is a poem about Thanksgiving
Here is pumpkin trivia
Wow, I am going to need to run to Kroger and get some supplies. I will be right back...
posted by chrismyers at 04:03 P.M. EST on Tue Mar 28, 2006 #
Damn, thenick! Kudos to you!
Personally, I'm all about my African Grilled Chicken. My Dad sends me spices from Africa, you cover the chicken with Olive Oil, generously apply the spice, grill it 5 min on each side 2, then flip it on to the bone side, put the lid on and wait 15 mins.
Best Frickin Chicken ever.
Did I say that?
posted by WhiteAfricanAmerican at 04:45 P.M. EST on Tue Mar 28, 2006 #
So WhiteAfricanAmerican is really a White African American? You lean something new every day...
I guess South Africa does count.
posted by lloyd at 04:52 P.M. EST on Tue Mar 28, 2006 #
ok, whiteafricanamerican, WHAT spices do I NEED to find?????? Sounds great. (I will find them, somehow, I like to cook.) Of course does count. My grandson got to go to South
Africa for a study trip from Excell/UT, while he's a high school student, was 16 at the time. He had to rustle up most of the cash for it (He works, and we all kicked in), but he got to stay about 3 weeks. The photos are amazing. He got to go into the actual prison cell of Nelson Mandela, I have photos. Although, personally, if I had the cash to make a trip to Africa, I'd more want to see the uncivilized parts, the Tarzan movie parts, the jungle, tribal parts. In South Africa, it seemed so much like any downtown anywhere here. (from photos) Although, he did see a lot of poverty stricken parts, heart breaking. But then again, if I had THAT kind of cash, I'd much rather go to Italy. Ok, I have a question. While the cookie recipe sounds great, etc. WHY is aldringham considered a troll, and disrepected so much here????? I thought it was a valid topic.
posted by starling02 at 05:05 P.M. EST on Tue Mar 28, 2006 #
You guys are the bomb :-)
I have a recipe for deep fat fried twinkies - dipped in dough and sprinkled with powdered sugar.
Seriously. Got it from a customer in Texas where it was the favorite at the STATE FAIR a few years ago. I said, nuh unh when he told me so he sent me the recipe and the newspaper article where they wrote it up.
Can you believe that? Now that's funny, right there. I don't care who ya are.
posted by katie82640 at 05:15 P.M. EST on Tue Mar 28, 2006 #
Please share the recipe Katie if you still have it...please?
I got a FryDaddy in my kitchen collecting dust.
posted by lloyd at 05:27 P.M. EST on Tue Mar 28, 2006 #
Starling - a troll not because of the subject, which at first seemed interesting to me, but because of this:
I wonder how nany of the people here supported the Bush War which has run up billions of $$'s of debt? My hunch is that not many are such fools.
Was this a desire for legitimate discussion on credit card debt or a way to troll for comments on Bush and the war?
Guess most of us thought the trolling was the real reason, hence the recipes...
I love it when a plan comes together...
posted by MaggieThurber at 05:32 P.M. EST on Tue Mar 28, 2006 #
I think I still have it. Saved it for the shock value...well - ok I thought maybe I'd try it one day. :-) Hehe
I'll hunt for it
posted by katie82640 at 06:46 P.M. EST on Tue Mar 28, 2006 #
I'd also like the fried twinkie recipe, and also the African spices for the chicken...what spices ARE they??????? You cannot just come on here, and taunt us with amazing chicken, make our mouths water, and not tell.
posted by starling02 at 07:04 P.M. EST on Tue Mar 28, 2006 #
Hey W.A.A. - are your chicken spices even similar to Emeril's seasoning?
Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
I bought a giant can of sauerkraut at Gordon's yesterday, thinking it was going into the crockpot with a bunch of kielbasa. I'm not so sure now. Who's up for sauerkraut balls?
Mary Beth's Sauerkraut Balls
Recipe courtesy Emeril Lagasse, 2000
1 pound Idaho potatoes, peeled, diced and cooked until tender
2 cups sauerkraut
1 cup small diced Bavarian ham
2 egg yolks
3/4 cup whole grain mustard
2 tablespoons chopped green onions
2 cups all-purpose flour
2 egg, beaten with 2 tablespoons milk
3 cups fine dried bread crumbs
Oil, for frying
1 1/2 cups sour cream
1 tablespoon finely chopped fresh parsley leaves
Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.
Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.
In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.
***********************************************
Hey Hey Sauerkraut Balls
1/2 lb. bulk sausage
1/4 cup chopped onion
1 can (16 oz.) sauerkraut
2 tbsp. fine dry bread crumbs
1 pkg. (4 oz.) cream cheese, softened
2 tbsp. finely snipped parsley
1 tbsp. sweet-hot mustard or honey-mustard
1 dash garlic salt
1 dash pepper
1/3 cup all-purpose flour
2 eggs
2 tbsp. water
1/3 cup fine dry bread crumbs
Cooking oil for deep-frying
Directions:
In a large skillet cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, bread crumbs, cream cheese, parsley, mustard, garlic salt and pepper. Cover and chill for several hours or overnight.
Put flour in a shallow container. In another shallow container beat eggs and water until combined. Put bread crumbs in a third shallow container. Using about 2 tbsp. for each, shape sauerkraut mixture into balls. Roll balls in flour, then egg mixture, then in bread crumbs. Fry a few at a time in deep, hot fat (365°F) for approximately 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275°F oven.
***********************************************
Sauerkraut Balls
Saute 1 onion, finely chopped in 3 tablespoons butter. Add 1 cup finely chopped ham, 1 cup finely chopped corned beef and 1/2 clove garlic, mashed. Heat all well, stir in 6 tablespoons flour and 1 egg and continue to cook, stirring until the mixture is well blended. Add 2 cups sauerkraut, thoroughly drained and ground in food chopper.
Add dash of Lawry's salt, Worcestershire sauce, 1 tablespoon parsley and 1/2 cup beef stock and cook until mixture forms a thick paste.
Spread the paste on a platter to cool and chill well. Shape the mixture into 1" balls; dip the balls into a batter made of 2 cups milk and 2 1/2 cups flour and roll them in fine seasoned bread crumbs. Fry in a deep hot fat (375 degrees) to a rich brown.
***********************************************
SAUERKRAUT BALLS
2 cans corn beef, flaked
1/2 c. butter, melted
1 med. onion, minced
1 tbsp. minced parsley
1 tsp. dry mustard
1 tsp. salt
1 c. flour
1 c. milk
Heat together above ingredients. After well blended and thickened add:
1 (1 lb.) can sauerkraut, drained
Blend well and allow to chill. Form into small balls and dip in beaten egg (2 eggs mixed with 1/4 cup water) and roll in bread crumbs. Chill again and then deep fry until brown (about 2 to 3 minutes). Makes about 6 dozen.
NOTE: Can be frozen and reheated in 350 degree oven until heated through.
posted by AirTrainer at 08:30 P.M. EST on Tue Mar 28, 2006 #
WAA, doesn't Customs give you a problem with your family sending you chickens? If we find the bird flu starts in NW OH, we now know where to look.
Please post the twinkie recipe and if you know of a good pumpkin pie recipe don't hesitate to post.
Hey, what stores sell the best pies anyway? I heard Sam's Club sells good pies and cakes.
posted by chrismyers at 09:39 P.M. EST on Tue Mar 28, 2006 #
Oops WWA, you said spices not species. Sorry about this.
posted by chrismyers at 09:40 P.M. EST on Tue Mar 28, 2006 #
Gordon's also has good ready-made pies and cakes...
Best cake: Wixey's spice cake (no raisens) with cream cheese frosting...
yum!
posted by MaggieThurber at 10:08 P.M. EST on Tue Mar 28, 2006 #
If any of you are in a position to require immediate gratification from sweets, take a trip to the grocery and check out the Edwards Pies in the frozen dessert section. They don't make a bad pie! Great for those 'stop and grab a dessert' times.
Chris - I have a recipe for Pumpkin Praline that is awesome. Will post it here in a couple days. Am out of town at the moment and don't have the recipe with me. It's quick, easy, and totally delicious.
posted by DoknowDocare at 10:49 P.M. EST on Tue Mar 28, 2006 #
DKDC, please post it, my mouth is already watering. I have cleared my weekend, don't let me down.
posted by chrismyers at 11:12 P.M. EST on Tue Mar 28, 2006 #
Gosh I love ToledoTalk.com! I so look forward to coming home from work or meetings and reading what you all have written for the day and what do I get after I've sat down with my bowl of cereal for supper? Sauerkraut Balls & Pumpkin Praline.
You guy's are the best!
posted by SherryET at 11:31 P.M. EST on Tue Mar 28, 2006 #
I doubt whiteafricanamerican's spices are similar to Emeril's, otherwise, they'd be easy enough to find or copy. (as a side note, I tried one bottle of some type of Emeril's spices, and it was the first time my whole family said 'ewwwwwwwwww', and would not eat it. Haven't tried others since.). One of the best places I have found for pies, is Tony's Market, at Lewis and Alexis. I think they are delivered on Thursday, but they go really fast. The best is the custard pie (goes the fastest). Lemon Mereinge (sp), all types of fruit pies, etc. Tastes homemade. I think they are from an Amish bakery, not sure. In a pinch, Marie Callender's frozen pumpkin pie is decent.
posted by starling02 at 12:33 A.M. EST on Wed Mar 29, 2006 #
Personal favorite: Roast duck with mango salsa!
posted by Offshore at 07:52 A.M. EST on Wed Mar 29, 2006 #
Deep-Fried Twinkies
Twinkies might seem like enough of a treat, but this recipe calls for deep frying the cream-filled snack with batter and eating it like a popsicle. To sweeten the deal, there's a recipe for berry sauce, too.
Ingredients
6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting
1 cup milk
2 tablespoons vinegar
1 Tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions
1. Chill or freeze Twinkies for several hours or overnight.
2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
3. Mix together milk, vinegar and oil.
4. In another bowl, blend flour, baking powder and salt.
5. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.
6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.
7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.
Makes 6.
Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.
Berry Sauce
Ingredients
1 10-ounce jar of seedless raspberry preserves
1 cup fresh or frozen mixed berries
Directions
1. In a saucepan, heat preserves over low heat until melted.
2. Add 1 cup of fresh or frozen mixed berries.
3. Heat until sauce just simmers.
4. Cover; refrigerate until served.
Makes 1 1/2 cups
posted by katie82640 at 09:41 A.M. EST on Wed Mar 29, 2006 #
:-)
wait...shhhh - what's that sound? Oh..it's hardening arteries.
But this sounds delic.
posted by katie82640 at 09:41 A.M. EST on Wed Mar 29, 2006 #
Thanks a ton Katie, I'll work on this this weekend and report back on Monday.
Before, I had a problem with the vinigar. I must have used too much, because you could really taste it.
posted by lloyd at 09:47 A.M. EST on Wed Mar 29, 2006 #
Looks to me like a couple of dozen Bush losers have spoken.
posted by aldringham at 12:31 P.M. EST on Wed Mar 29, 2006 #
Hold the pickle!
posted by Offshore at 01:47 P.M. EST on Wed Mar 29, 2006 #
Somehow, I've never come across chicken croquettes on a restaurant menu. Maybe I've been going to the wrong restaurants. Enjoy the following recipe (yes, thank God, there is a deep fryer involved!).
Chicken Croquettes
INGREDIENTS:
* Sauce:
* 1 1/4 cup chicken broth
* 4 tablespoons butter
* 4 tablespoons flour
* 3 tablespoons finely chopped mushrooms, optional
* salt and pepper to taste
* butter
* .
* Chicken Filling:
* 1 tablespoon butter
* 1 cup chopped onion
* 2 1/2 cups chopped skinless, cooked chicken
* 1/4 cup chopped fresh parsley
* 1/2 teaspoon ground pepper
* 1/2 teaspoon dried thyme
* 1/8 teaspoon ground nutmeg
* salt to taste
* .
* Coating Ingredients:
* 1/2 cup all-purpose flour
* 1 1/2 cups fresh breadcrumbs
* 2 large eggs
PREPARATION:
Make Sauce. Heat chicken broth until it just begins to simmer; set aside. Melt butter in heavy medium saucepan over low heat. Stir in flour; cook, stirring constantyl, until very lightly browned, about 5 to 6 minutes. Let cool for 1 minute, then gradually stir in chicken broth. If desired, stir in chopped mushrooms. return to heat and cook slowly for 20 minutes, until mixture is thick enough to coat the back of a spoon. Stir in salt, pepper, and 1 or 2 teaspoons butter.
In a saucepan over medium-low heat, melt 1 tablespoon butter; stir in chopped onion. Cook until onion is tender, about 7 minutes. Add the thick Velouté sauce; cook for 1 minute. Spoon sauce into a large bowl. Add chopped chicken, the parsley, 1/2 teaspoon pepper, 1/2 teaspoon thyme, pinch nutmeg, and a little salt. Mix to blend. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours, until very firm.
Spread flour in a pie plate or large shallow bowl. Spread bread crumbs in another pie plate or large shallow bowl. Whisk together the eggs in another shallow bowl.
Using a 1/4-cup measure as a scoop, drop scoops of chicken filling mixture into flour and roll gently until well coated. Roll the croquette ball in the beaten egg then roll in bread crumbs until coated on all sides. As you roll them, gently shape into an egg-shaped or cylindrical croquette. You should have 8 croquettes.
In a deep fryer, heat oil to 370°.
Carefully drop 4 croquettes in the hot oil; fry until nicely browned on all sides, about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining croquettes.
posted by AirTrainer at 01:58 P.M. EST on Wed Mar 29, 2006 #
I am now issuing a YUMMY STRAWBERRY ALERT for Lucas County. After going to Gordon's yesterday, the wife and I popped into Meijer's. Among the items purchased was a 2 lb. container of California strawberries. Out of the 8 or 9 berries I've had so far, NOT ONE has been bitter. Don't forget the angelfood cake if you go over there - you'll want it.
This concludes today's YUMMY STRAWBERRY ALERT.
posted by AirTrainer at 02:06 P.M. EST on Wed Mar 29, 2006 #
Look at all of the Bush-lovers who posted their pap.
Airtrainer-- I nailed your sorry ass on this one several times, didn't I?
posted by aldringham at 03:01 P.M. EST on Wed Mar 29, 2006 #
strawberry angelfood cake. I think you are brilliant airtrainer. Sorry to hear about the nails in your ass? (bwaahaha - methinks I hearest a big cry baby. You?)
I'm going to print these things out. I am starving now. I have to buy a fryer :-)
posted by katie82640 at 03:06 P.M. EST on Wed Mar 29, 2006 #
"Thanks a ton Katie, I'll work on this this weekend and report back on Monday.
Before, I had a problem with the vinigar. I must have used too much, because you could really taste it.
posted by lloyd at 09:47 A.M. EST on Wed Mar 29, 2006"
Yes - let me know. I never made them and I was surprised to see vinegar on the list. ? But let me know. I'm curious. I've had this recipe for a couple of years and haven't made it b/c I don't have a fryer.
Did WAA ever give a spice list out?
posted by katie82640 at 03:07 P.M. EST on Wed Mar 29, 2006 #
And just for Chris (a couple of variations):
1. A little advanced:
Pumpkin-Praline Tort
6 eggs
1/2 c sugar
2/3 c canned pumpkin
1 tsp vanilla
2 c broken walnuts or pecan pieces, finely ground
1/3 c finely crushed vanilla wafers (7 wafers)
2 tsp shredded orange peel
1 tsp baking powder
½ c sugar
Sifted powdered sugar
1 (4-serving-size package) cook-and-serve vanilla pudding mix
1 1/2 c milk
1 c whipping cream
2 Tbsp packed brown sugar
Broken walnuts or pecan pieces (optional)
Finely chopped walnuts or pecans (optional)
Separate eggs. Allow whites and yolks to stand at room temperature for 30 minutes. Preheat oven to 350 F. Grease and flour a 15x10x1 inch baking pan. Beat yolks with electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually add 1/2 c sugar, beating on low speed until combined. Increase mixer’s speed to medium; beat until mixture thickens slightly and doubles in volume (about 5 minutes). Stir in pumpkin and vanilla. Combine finely ground nuts, vanilla wafers, peel, and baking powder; stir nut mixture into pumpkin mixture. Set aside.
Thoroughly wash beaters. In another large bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/2 c sugar, beating on high speed until stiff peaks form. Fold about 1 cup of the egg white mixture into the pumpkin mixture; fold pumpkin mixture into remaining egg white mixture. Spread evenly into the prepared pan.
Bake in the preheated oven for 20 to 25 minutes or until cake springs back when lightly touched. Immediately loosen edges. Turn out onto a clean kitchen towel sprinkled generously with powdered sugar; cool completely.
Meanwhile, cook pudding according to package directions, except use 1 1/2 cups milk. Remove from heat. Cover surface with plastic wrap. Cool without stirring.
Cut cake crosswise into three 10x5 inch pieces. Place one piece on serving plate. Spread with half of the pudding; add second cake piece and remaining pudding. Top with third cake piece. In a chilled bowl, combine whipping cream and brown sugar. Beat with chilled beaters of an electric mixer on medium speed just until soft peaks form. Spread cake with whipped mixture. If desired, garnish with additional broken and chopped nuts. Store in the refrigerator. Makes 10 servings.
2.Pumpkin Praline Pie Recipe
Chill this pie overnight to let the flavors marry and mellow; serve slightly chilled.
1/2 recipe Classic Pie Crust
For the Praline:
1/2 cup packed dark brown sugar
1 tablespoon unsalted butter, softened and at room temperature
1 tablespoon finely chopped fresh ginger
For the Filling:
1 2/3 cups canned pumpkin puree
2/3 cup packed dark brown sugar
4 teaspoons all-purpose flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
Pinch salt
3 large eggs
1 cup heavy cream
1 teaspoon pure vanilla extract
RECIPE METHOD
Roll out the dough for a one-crust pie, line a 9-inch pie pan, and chill it in the freezer for 30 minutes. Position a rack in the middle of the oven; heat the oven to 425 degrees F. Line the pie shell with foil and fill with weights. Bake until the crust's edge is golden brown, about 10 minutes.
FOR THE PRALINE: Meanwhile, in a bowl, mix the sugar, butter, and fresh ginger until well blended. Remove the beans and foil from the crust; crumble the praline evenly over the bottom. Bake until the sides of the crust are golden brown and the praline is bubbling and dark brown, about 12 minutes, checking for bubbles (press them down gently with the back of a spoon). Remove from the oven. Reduce the heat to 325 degrees F.
FOR THE FILLING: In a bowl, whisk the pumpkin, brown sugar, flour, cinnamon, ground ginger, cloves, and salt until smooth. Add the eggs, cream, and vanilla extract; whisk until just blended. When the praline has hardened but is still warm, pour the filling into the crust.
Bake until the edge of the filling looks slightly dry and the center jiggles slightly when the pan is nudged, 45 to 50 minutes. Cool on a rack. Refrigerate overnight.
I'd suggest Chris - unless you are a great cook...(men make fantastic cooks y'know) that you get a ready pie crust. They're very good - you can get frozen ones that taste great and are very flaky.
Enjoy. Oh man am I hungry
posted by katie82640 at 03:14 P.M. EST on Wed Mar 29, 2006 #
Shop the Phoenix Food Co-op on Sylvania Ave. You'll save money on spices and some other items. That's about all I have to offer to this most fascinating thread.
posted by jr at 03:25 P.M. EST on Wed Mar 29, 2006 #
Know anywhere I can get organic stuff in south Toledo? There's a little tiny place next to the Distillery - but no food really.
posted by katie82640 at 03:35 P.M. EST on Wed Mar 29, 2006 #
Fondu receipes? I found a little fondu pot while I was cleaning. Recipes?
posted by katie82640 at 05:34 P.M. EST on Wed Mar 29, 2006 #
Sorry to hear about the nails in your ass? (bwaahaha - methinks I hearest a big cry baby. You?)
No nails here, Katie. I haven't the faintest idea why aldringham's tossing his toys out of the pram. But I do think it's interesting that he used the word 'pap'. The only other person to use that word on this site was limedrops911, and he pushed JR's buttons until booted. Come back, Criterion Brother #2, I want to play.
I'm no help for fondue recipes. There was a lady that was into limited local distribution of organic foods, but I doubt that I still have her phone number. I can tell you where to get grass-fed beef, though. Have a look at this website.
From their website, "The grass fed steaks, roasts, loins and all prime cuts become lean grind at the LHT store." It's good stuff.
posted by AirTrainer at 07:39 P.M. EST on Wed Mar 29, 2006 #
Oh man...............thank you. I think I will go with the frozen crusts. I will file a citizens report regarding the process and the results.
posted by chrismyers at 07:43 P.M. EST on Wed Mar 29, 2006 #
Actually Airtrainer, there have been other people besides Limedrops who have used the word "pap" here, I just searched it.
:-)
posted by psyche777 at 07:48 P.M. EST on Wed Mar 29, 2006 #
Holy Crap, I go away for a day and this thread explodes.
Any how
ok, whiteafricanamerican, WHAT spices do I NEED to find?????? Sounds great. (I will find them, somehow, I like to cook.)
Truely, I don't know. My Dad sends me a pack of it once a year. It's called "South African Chicken Spice".
Believe me if I knew the recipe, I'd be making it. The cost to ship that stuff is insane. I think my Dad spent about Forty of his bucks to ship it the last time.
My grandson got to go to South
Africa for a study trip from Excell/UT, while he's a high school student, was 16 at the time. He had to rustle up most of the cash for it (He works, and we all kicked in), but he got to stay about 3 weeks.
Cool. People appreciate things more if they are invested in it.
The photos are amazing.
Yah, it's a beautiful country.
He got to go into the actual prison cell of Nelson Mandela, I have photos.
See, now I don't know what all the fuss was about. Mandela is no different than Yassir Arrafat, a terrorist turned international poster child, turned politician.
Sure, he's a lot more cuddly looking in his old age, and his insanity is tempered a bit, but he remains to me and many others, a terrorist.
Although, personally, if I had the cash to make a trip to Africa, I'd more want to see the uncivilized parts, the Tarzan movie parts, the jungle, tribal parts.
Aren't any jungles in South Africa.
Tarzan.....that's hysterical. :)
In South Africa, it seemed so much like any downtown anywhere here.
It was a first world country for a while there.
Although, he did see a lot of poverty stricken parts, heart breaking.
As is poverty anywhere.
But then again, if I had THAT kind of cash, I'd much rather go to Italy.
Me too.
Ok, I have a question. While the cookie recipe sounds great, etc. WHY is aldringham considered a troll, and disrepected so much here????? I thought it was a valid topic.
I'm going out on a limb here, but I'd bet that aldringham is another manifestation of one particular poster who, for the last couple of years visited sites like this, and antagonised posters with his "Bush is Satan incarnate" vitriol. He never engaged in debate, never produced anything remotely resembling a fact, and for the most part was banned from every site he was on, only to re-appear with another nom-de-plume
In fact on Frantz's site, a while back he registered about 4 different handles and had a discussion with himself amoung these 4 persona's. This happened after everyone on that site (liberals too) pledged to ignore him.
This guy's M.O. is exactlyt he same as aldringham's. Start the thread with an innocuous lead, and finish with a Bush bash fest.
*shrug* it gets a little boring after a while.
Whatchagonnado.
posted by WhiteAfricanAmerican at 09:21 P.M. EST on Wed Mar 29, 2006 #
Are you sure it's a 'he'? I made the connection to lemon, lime and this latest one. And I'm rather dense about political stuff. Remove the 'rather'.
:-)
posted by katie82640 at 09:41 P.M. EST on Wed Mar 29, 2006 #
Oh - I googled for South African chicken spices and found this:
http://www.3men.com/south.htm
posted by katie82640 at 09:43 P.M. EST on Wed Mar 29, 2006 #
Katie, 3 men is a great website isn't it?! I've been using it for years especially for the smoked fish recipes. Have you ever tried making your own bacon? Great recommendation!
posted by Offshore at 08:17 A.M. EST on Thu Mar 30, 2006 #
Making my own bacon? ROFL. Why yes,,,,,yes I have :-)
I've been making a list for some recipes off that site. I'm going to be cooking this weekend.
posted by katie82640 at 10:09 A.M. EST on Thu Mar 30, 2006 #
Making my own bacon? ROFL. Why yes,,,,,yes I have :-) LMAO!
Katie, I’m serious girl! Once you rub (sorry), cure, and smoke your own homemade bacon you’ll never go back to store bought. I think there is a recipe on 3men.
posted by Offshore at 11:32 A.M. EST on Thu Mar 30, 2006 #
I make Boerewors. Its a lot like a bratwurst in it's appearance and consistency, but way different in taste. Makes use of a lot of coriander and chives. Delicious I tell you.
Biltong is similar to Jerky, again though uses coriander, black pepper and vinegar. A lot thicker and way more tastier.
But then again, I may be biased.
posted by WhiteAfricanAmerican at 05:05 P.M. EST on Thu Mar 30, 2006 #
Gee, What have I done to start all this food talk. Not sure, but thanks to everyone for the new recipes.
posted by Judy at 05:25 P.M. EST on Thu Mar 30, 2006 #
This from that link: Most of these can be found locally, but there's a few I've never seen. Wonder if you can find them online?
What Spices To Use
Spices are the basis for flavoring your barbecue. They are many and are everywhere in the world. In days of old they were a sign of wealth. They were traded, and the quest for them has spawned new nations and caused wars. Once you learn how to work with spices, you can make your own spice mixtures, to season your barbecue, and even serve at the table instead of or in addition to, salt and pepper.
Spice Properties
Arrowroot An edible starch known as Arrowroot Powder. Used mainly as a thickening agent.
Basil Also called sweet basil. With an aroma that is like mint and tea. Basil is available in leaf form. It is used as a seasoning for pizza, spaghetti sauce, sausage, soup, tomato juice, dressings, salads, and any dish where oregano would be used
Bay Leaves They have a woody, astringent flavor with a pleasant, slightly minty aroma. Bay leaves should always be removed before food is served. Works well in soups, with meat and poultry dishes, pasta sauces, fish and is also used to flavor some desserts.
Black Pepper Black pepper has a sharp, penetrating aroma and a characteristic woody, piney flavor. It is hot and biting to the taste.
Broiled Steak Seasoning A unique blend of seasonings including black pepper, onion, garlic, paprika and celery seed. Especially good flavor with beef as well as pork and lamb.
Caraway (Seed) With a tangy flavor similar to dill. It is used as a seasoning in potatoes, cabbage, carrots, sausages, rich meats, in breads and pastries. Caraway is available as the whole seed.
Cayenne (Red ) Pepper A seasoning ground from small, red chili peppers. It has been used as a spice in the dishes of many countries and is also used as a table condiment. It's heat and spiciness varies.
Celery Seed (Salt) Celery seed tastes like celery and is aromatic with a slight bitterness which enhances other flavors. Celery seed is available whole, ground, or mixed with salt. Celery salt is a blend of ground celery seed and fine salt. It is used primarily as a flavoring in salads (especially potato), sauces, pickling, soup, tomato juice, and meat. It is also an integral part of the flavoring of traditionally prepared crabs and other seafood.
Chervil An essential spice in French cuisine, it used like parsley and provides an herbal taste with the slight flavor of anise. Chervil is used much like parsley, but is more delicate. It is most commonly used on fish, egg dishes, salads and as a glaze on vegetables such as carrots.
Chili Powder Made from dried chilies, usually blended with garlic, onion, cumin, oregano, chili peppers, allspice, garlic, and salt. Color and spiciness varies. It has an earthy, slightly sweet, and sometimes hot flavor. This spice blend usually dominates food rather than enhancing it. Mexican and other Latin American dishes depend on chili powder for their characteristic flavor.
Chinese 5 Spice Powder A blend of star anise, fagara (Szechwan pepper), cassia (cinnamon), fennel and clove. It is heavily used in Chinese and Vietnamese cuisine.
Cilantro Cilantro has a bold flavor often described as a mixture of sage, parsley, and citrus. In Mexican dishes and salsas, cilantro is the "indescribable" flavor note that sets them apart. Cilantro adds pungent flavor to many Latin American and Asian dishes such as stews, soup, steamed fish, curries, vegetables, , salads, relishes and tomato based sauces, and noodle dishes. It is often called "Chinese parsley."
Cinnamon Cinnamon has a characteristic woody, musty, earthy, and sweet flavor. It is warming to taste. It is available whole, as cinnamon sticks, and ground. Used in spiced vegetable dishes, also in sweet dishes such as baking, pies, compotes, and also with meats, stews, vegetables and curries.
Cloves The flavor of cloves is strong, fruity, and sweet almost hot. Cloves are available both whole and ground. Used for flavoring ham, pork, pickled fruit, onions, gravy, and syrup, spice cake, pumpkin pie, fruitcake, gingerbread, chili sauce, ketchup, and in combination with many other spices.
Coriander Coriander has a sweet, slightly lemony flavor. (Coriander leaves are called cilantro.) Coriander is available as whole seed and ground and is a principal ingredient in curry powder. Middle Eastern, Indian, Russian, North African, and Mexican recipes include coriander for its distinctive flavor. Coriander seed is a pleasant addition to potato salad, rice's, bean, vegetable dishes, hot dogs, apple pie, poached fish, or bean, pea, and lentil soup.
Creole Spice A blend of garlic, onion, cayenne, black pepper, thyme, oregano, paprika.
Cuban Spice A blend of cumin, chili powder, cinnamon
Cumin Cumin has a penetrating musty, earthy flavor with some green, grassy nuances. Cumin is available as whole seed and ground. It is a principal ingredient in both chili powder and curry powder. Middle Eastern, Mexican Indian, and North African recipes often include cumin. Also used in curries, stews, and chili.
Curry Powder Not a single spice but a blend of many spices. Usually contains turmeric, ginger, black pepper, coriander, cumin, chilies and fenugreek and can also contain cinnamon and clove. Flavors vary according to the use or the creator of the blend. All curry blends have a rich, warm, earthy, and pungent flavor with a great many overtones. The characteristic golden color comes from turmeric. Curry powder is available in mild or hot blends. Curry powder is usually intended to be the dominant flavor but it also may be used in small amounts simply to enhance the flavor of foods such as corn bread, stuffed eggs, soup, and sour cream dips.
Dill Dill is an annual of the parsley family and is related to anise, caraway, coriander, cumin, and fennel. The seeds are light brown in color, strongly aromatic, and warming to the taste. Dill weed has a subtle, anise like, sweet flavor. Dill is available as the whole seed and as chopped leaves, called dill weed. Dill weed is used in salads, sauces, egg dishes, and especially in seafood dishes. Dill seed is used primarily to flavor pickles and in bread, potato, and vegetable dishes. It works well with a variety of culinary dishes such as omelets, soups, stuffed grape leaves, potato salad, cucumber, veal, breads, cabbage, meat stews and rice. It is also widely used with herring, salmon and other seafood dishes.
English Pickling Spice A blend of mustard seed, coriander, allspice, red chilies, bay leaves, ginger.
Fenugreek Has a bitter, maple-like flavor. It is primarily used in Indian cuisine and is also used with curry, as a pickling spice and as imitation maple.
Fil'e Gumbo A blend of dried ground sassafras leaves and thyme. It is used as a thickener in and with soups, gumbo, meat, fish, stew and poultry.
Four-Pepper Mix A blend of black pepper, white pepper, rose pepper and green peppercorns, coarsely crushed.
Garam Masala A Northern Indian blend of cumin, coriander, cardamom, black peppercorn, clove, mace, bay leaf and cinnamon.
Garlic (Powder, Salt) It has a strong, pungent green flavor and is one of the most popular seasonings used today. Garlic can be conveniently purchased as fresh bulbs, dehydrated powder, minced flakes, and blends with salt. It adds flavor to almost any dish. Garlic is especially popular in Italian cuisine and throughout the Mediterranean region and Asia. Sprinkle to taste on hamburgers, lamb, chuck roast, steak, chicken, Italian green beans, zucchini, tomatoes and green salads. Use with sour cream or cream cheese for dips. Sprinkle on stuffed eggs. Use it sparingly to begin with and add small amounts until it suits your taste.
Ginger The flavor of ginger is pungent, lemon/citrus, warm, and sweet. Ginger is available ground, whole (gingerroot), and crystallized. Used to add zest to many dishes such as gingersnaps, gingerbread, in Asian dishes and in sweets such as cakes, cookies, puddings, pumpkin pie and sweet breads.
Herbs De Province A Mediterranean blend containing oregano, savory, rosemary, thyme and marjoram, use to flavor stews, chicken, kabobs and tomato dishes and pizza.
Italian Seasoning A blend of marjoram, thyme, rosemary, savory, sage, oregano and basil. Add to dip, herb breads, any tomato dish, good in marinades and rubs.
Jamaican Jerk Ground chilies, accented heavily with thyme and allspice. Used as a spicy flavoring to meats and vegetables.
Jamaican Spice Allspice, caraway, black pepper, coriander, garlic, ginger, nutmeg, thyme.
Juniper Berries Aromatic and spicy with the slight flavor of pine. It is mostly used a spice for meats in marinades, on roasts and in sausage mixes.
Kosher Salt A course ground salt, with no chemicals added. Used in brines, rubs, and marinades. Also used to coat the rim of the glass for Margaritas!
Marjoram Marjoram has a distinctly aromatic green and pleasant woody flavor, with a slightly bitter undertone. Available in both leaf and ground forms, marjoram should be used sparingly at first. It complements the flavor of chicken and turkey stuffing, vegetable and bean soup, as well as tomato sauces. Marjoram also enhances the flavor of many meat dishes.
Mexican Hot Chili Powder A blend of spices and chili pepper, is a U.S. invention. Similar blends were used by the Aztecs. It is usually used to dominate the flavor of a food but can be used as a background flavor. Use in Mexican dishes such as chili, tacos and enchiladas. Add to quacamole, dips and salad dressings.
Mexican Spice A blend of cinnamon, cloves, black pepper, coriander seeds, aniseed, cumin, chili powder.
Moroccan Spice A blend of saffron, cumin, ginger, paprika, cinnamon.
Mustard (Seed, Ground) Mustard has a clean, fresh aroma and a pungent, biting flavor. Ground mustard enhances meat, fish, poultry, sauces, salad dressings, cheese, and egg dishes. It must be moistened for about ten minutes to develop its sharp, hot, tangy flavor. The whole seed is used in pickling, boiled with beets, cabbage, or sauerkraut, and as a garnish for salads.
North African Spice A blend of cumin and cinnamon.
Nutmeg & Mace Nutmeg has a strong cinnamon, nutty flavor used to flavor sweets, fruit dishes, sauces and vegetables. Nutmeg is available both whole and ground. Mace is sold primarily in the ground form. Nutmeg and mace are most commonly used in flavoring sweet foods such as puddings, cakes, and cookies. They are also used in meat products such as sausage. Mace is the lacy covering of the Nutmeg which is the seed of the fruit.
Onion (Flakes, Powder, Salt) Onions are an important flavoring in almost every country in the world. When combined with other ingredients, onion flavor is rarely overwhelming or assertive. Onions, pungent when raw and sweet in flavor when cooked, are an extremely versatile flavoring and can be used to accent nearly any kind of dish.
Oregano Similar in flavor to marjoram, it is not as sweet and is slightly more pungent and bitter. Use oregano in your favorite ethnic dishes as well as in fresh garden salads, egg dishes, quick breads, rubs, and sauces.
Paprika The brilliant red powder is the "garnish spice" contributing color and sweet pepper flavor. Hungarian paprika is characterized by a hotter taste, achieved in recent times by adding hot, red capsicum pepper to ground paprika. Sold in ground form. Used as a garnish for light-colored food such as fish, potatoes, eggs, and cheese dishes. A popular addition to many rubs, marinades and sauces. It is the principal seasoning in Hungarian goulash and often is used in French dressing. To retain its red color, paprika should be kept in the refrigerator.
Parsley Parsley has a slightly mild green taste. Parsley is available fresh or as dried flakes. It adds both flavor and visual appeal to salads, soup, pasta, butters, shellfish, meat, poultry, sauces, potatoes, omelets and soft cheeses.
Poultry Seasoning A mixture of ground thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Poultry seasoning was created mainly to season stuffing but it also adds an unusual flavor to all poultry, pork, or veal dishes.
Rosemary Rosemary has a distinctive fresh, sweet, piney aroma and flavor. Rosemary is available in leaf form. Use with lamb, pork, potatoes, carrots, stews, sauces, marinades, fish, poultry, bread, on grilled or skewered meat and in roasted potato dishes.
Sage Comes in whole, rubbed (crushed) and ground form. The herb is distinctively aromatic and fragrant with slightly medicinal, piney, and bitter flavors. It is used to flavor pork, pork sausage, poultry stuffing, veal, stuffing, and tomato sauces.
Savory Available in ground form and gives a piquant flavor to many dishes. It has a strong, slightly peppery flavor and is used to flavor legumes, meat, fish (especially trout), sausage, stuffing, tomato sauces, bean soup, meat loaf, hamburgers, eggs, or poultry.
Southwestern A sweet/spicy blend of cinnamon, cumin, cloves, cayenne.
Szechwan Peppers Not a true pepper but a dried berry of a prickly ash tree. It has a woody aroma with a spicy, tingly taste. It is an essential ingredient in Chinese 5 Spice.
Tarragon It is rich and sweet with a faint anise-like flavor. It is an excellent seasoning for sauces, dressings, and with meat, poultry and fish.
Thyme It has a pungent and sweetly herbal fragrant. It can be used to improve the flavor of most dishes, especially slow cooked dishes.
Turbinado Sugar Also known as "Sugar in the Raw". Used in many rubs and sauces because it can take higher temperatures without carmelizing.
White Pepper White pepper has a similar but more earthy flavor than black pepper. Used in many dishes, sauces, rubs, and marinades. Experiment to decide how much you like.
Whole Mixed Pickling Spice A blend of whole and broken spices, herbs and seeds. In it you find cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, chilies, black pepper, mace and cardamom. Used by some as a rub.
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Stop making fun of me whiteafricanamerican. Yes, I know, the Tarzan part was a bit out there, but that is the image I have of Africa (blame the movies). I'd much rather go on a real safari, in a real jungle, than simply drive around looking at animals at a distance, which is what my grandson did. I realize that South Africa (and other parts)are very modernized, but I'm sure there's parts of Africa that still may look like in the movies? I want to see monkeys in a tree, and a giraffe up close and personal. Seems my grandson's group stayed on a limited level of exploration. I like to go off the beaten path. I went to Jamaica years ago, and did just that. But there were others that never left the hotel complex the entire week. They were happy with the planned buffets, etc. What's the point of that??? To wander in the rain forest, and see a bar (a counter and 3 bar stools, and a cooler) in the heart of it, was much cooler than sitting in the bar at the hotel.
posted by starling02 at 06:59 P.M. EST on Thu Mar 30, 2006 #
{Closing her eyes and conjuring up a healthy young man in a leopard skin loin cloth}
posted by katie82640 at 07:30 P.M. EST on Thu Mar 30, 2006 #
Maybe someone here can help...my grandma had a recipe for "salad" which, as kids, seemed more like to dessert to us. It had lime jello, nuts, pineapple and maybe cream cheese? When she passed away, we couldn't find the recipe and I've been looking for it ever since. Anyone ever have something like this or know where I can get a recipe?
Trying to recreate it on my own ended up - well - strange...
posted by MaggieThurber at 07:36 P.M. EST on Thu Mar 30, 2006 #
It never ceases to amaze me that every time I think the rabid Bush-haters have come up with every possible tie-in post combination, I'm proven wrong. Turned into an interesting thread anyway, though. 8^D
posted by Darkseid at 08:03 P.M. EST on Thu Mar 30, 2006 #
Maggie my grandma made it too. Like a Waldorf salady thing. I'll ask for the recipe. I think it has marshmallow and cottage cheese. Sounds ghastly but it's wonderful
posted by katie82640 at 08:12 P.M. EST on Thu Mar 30, 2006 #
Found it at the jello site. Night!
Watergate Salad
Recipe Rating:
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 8 servings, about 1/2 cup each
Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped walnuts
1-1/2 cups (1/2 of 8-oz. tub) thawed COOL WHIP Whipped Topping
MIX dry pudding mix, pineapple, marshmallows and walnuts in large bowl until well blended.
ADD whipped topping; stir gently until well blended. Cover.
REFRIGERATE 1 hour or until ready to serve.
posted by katie82640 at 08:15 P.M. EST on Thu Mar 30, 2006 #
Katie - this isn't it, because there were no marshmellows in my grandma's "salad." But thanks...I'm going to keep looking...
posted by MaggieThurber at 09:38 P.M. EST on Thu Mar 30, 2006 #
Offshore, tune me in to the homemade bacon. Is there an online recipe that is good to use?
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WhiteAfricanAmerican, I saw those recipes on the 3men site, and they looked pretty good. Does the coriander come through strong, or does it smooth out a bit with the addition of the other spices?
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Judy, I hope I speak for the rest when I say, "You're welcome!". But actually, you might thank limedrops, errr..., aldringham for the recipe bonanza. The troll meter has been fine-tuned on this site, and the posting public has adapted in a most harmonious way.
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Starling, about four or five years ago I read a book titled Nathaniel's Nutmeg. It was very good the first time around, and I think it's time to give it another go. If you haven't come across it, go find it. You won't be sorry.
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{Closing her eyes and conjuring up a healthy young man in a leopard skin loin cloth}
Holy schnikeys, Katie! LOL! ;)
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I'm not going to be any help, MaggieT. My grandma made the same salad, but too many years have passed.
I'm glad Katie was able to find a recipe, but I don't think Jello was offering a Pistachio-flavored product when my grandma was cooking. The recipe is probably worth a go, though.
...sorry about the rhyming just now. Twas an accident.
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Darkseid, you got me - I have no idea what 8^D means. I'm sure it is some form of shorthand I should have seen by now, but I've managed to miss it. What do it mean?
posted by AirTrainer at 09:38 P.M. EST on Thu Mar 30, 2006 #
Maggie - This is what comes to mind in reference to your Grandmother's 'salad'. It's absolutely delicious.
1 (20 oz.) can crushed pineapple, undrained
1 box lime jello
1/2 c. miniature marshmallows (optional)
1/2 c. walnuts
16 oz. small curd cottage cheese
**Best when it 'rests' overnight in the fridge.
Chris - here ya go! Enjoy - and let me know how you liked it.
Praline-Pumpkin Dessert
1 can (15 oz) pure pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin pie spice
1 pkg. white or yellow cake mix (with pudding)
1 1/2 c. chopped pecans or walnuts
1 c. butter or margarine, melted.
Heat oven to 350 degrees. Grease bottom and sides of rectaingular 13x9x2 pan with shortening
Stir together pumplin, milk, eggs, sugar and pie spice until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with nuts. Pour melted butter evenly over top.
Bake uncovered 50 - 60 minutes or until knide inserted in center comes out clean. Cool completely. Makes 12 servings.
**This is sinful when you add a dollop of French Vanilla Cool Whip.
posted by DoknowDocare at 11:03 P.M. EST on Thu Mar 30, 2006 #
I found three recipes here, I thought I had that same recipe, but can't find it. Do any of these work?
Pineapple Cream Cheese Jello Stuff
Recipe By :Katzen6
Categories : Desserts
4 ounces cream cheese -- (or more - up to 8 oz)
10 ounces pineapple chunks in water -- drained
2 small boxes or one large box of orange or lime sugar
free jello
2 cups boiling water
1 3/4 cups cold water
I use an 8x8 glass baking dish. Pour boiling water over Jello; stir until
dissolved (about 2 min.). Add cold water. Put pineapple, cream cheese (cut
into chunks) and about 1/4 cup of Jello liquid in blender & puree until
fairly well mixed. I like 'chunks' of pineapple & cream cheese, so I don't
blend until smooth. Pour blended stuff back into Jello & cool until hardened
(about 4 hrs.)
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Lemon Lime Jello Salad
1 large pkg cream cheese
1 can condensed milk
1 large pkg lemon jello
1 large pkg lime jello
2 cups boiling water
1 cup mayonnaise
1 cup chopped pecans
1 #2 can pineapples and juice
Mix jello and water in a large container ----- cream the cheese and milk ---- add pineapples, pecans and mayonnaise ---- blend it ---- mix it with jello. Pour in a 13x9x2 pan.
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Lime Jello & Pineapple, Cream Cheese
Ingredients:
8 1/4 ounces crushed pineapple -- drained, reserve liquid
1 1/2 cup water -- including pineapple liquid
1 package lime gelatin powder
3 ounces cream cheese -- softened
1 cup Cool Whip -- thawed
Directions:
Add enough water to reserved pineapple liquid to measure 1 1/2 cups; heat to boiling. Pour boiling liquid onto gelatin; stir until gelatin dissolves. Refrigerate until gelatin is slightly thickened, but not set.
Beat softened cream cheese into slightly thickened gelatin until mixture is fluffy and cheese is in tiny pieces; place in mixer.
With mixer on low speed; mix pineapple and Cool Whip into gelatin mixture. Pour into 4 cup mold; refrigerate until firm
posted by starling02 at 11:16 P.M. EST on Thu Mar 30, 2006 #
DNDC & Starling...thanks! Two of those sound like the one my grandma made, so I'll try them.
AirTrainer: Nathaniel's Nutmeg is one of my husband's favorite books. If you like that one, I got him two for Christmas - the History of Salt and the History of Rum - that are very similar. He's also a big fan of Bill Bryson (A Walk in the Woods).
posted by MaggieThurber at 07:01 A.M. EST on Fri Mar 31, 2006 #
Offshore, tune me in to the homemade bacon. Is there an online recipe that is good to use?
AT, try this: Bacon making- Dry curing: Buy a pork belly from The House of Meats or any other place that has them, the size depends upon the size of your smoker. Rub generously with Morton’s Tenderquick, brown sugar, and (optional but I recommend) maple syrup. Make sure you cover all of it, sides and all, nooks and crannies. Wrap in cellophane then tightly in the white paper it comes in. Place in refrigerator for 4-5 days. Note: It is important that the temperature of the refrigerator is kept at a constant 38F. Temperatures lower than 36F will cause the curing action to stop. Temperatures above 40F will cause the meat to spoil.
Preparation for Smoking: Rinse the bellies with fresh water, and dry thoroughly with paper towels. Before you smoke the bellies, you must further dry them so that a pellicle forms on the outside of the meat. The pellicle is a shiny, sticky coating over the meat, which will absorb the smoke much better. The meat will not take smoke until the surface is dry. If the meat is smoked when still damp, it will be smudgy, not rich in color and not taste as good.
To achieve this, blow over it and help speed up the drying process. Turn the meat over halfway through the drying process. About 30 minutes on each side should do it. You should notice the meat take on a surface sheen which is an indication that the pellicle has formed.
Smoking:I recommend using hickory for a strong hearty taste.
How long it is smokes depends on the type of smoker you have. I use a basic New Bronfels grill type. For best results smoke the meat at a low temperature over a long period of time. This ensures that you get the maximum smoke penetration and gives you a rich color on the meat. Try to keep the temperature of the smoker between 80F and 100F at first but this may be hard to do. The reason is if you start too hot, the surface of the meat will start to seal and the smoke will no longer penetrate the meat. I try not to go over 125F. Smoke until you are happy with the color, from 3 to 8 hours depending on how well you can control the temperature. Slice to preference. Experiment and say goodbye to store junk!
posted by Offshore at 02:38 P.M. EST on Fri Mar 31, 2006 #
This is hysterical. What Slimey started as another lame attempt to rag on Bush, has turned into a recipe swapping fest. Didn't Slimeytry to bury all coherant talk when his schizophrenia manifested as the "bunko ladies" and didn't 'they' try to swap recipes with each other on Frantz's forum a year back? Gawd I love the irony!
WhiteAfricanAmerican, I saw those recipes on the 3men site, and they looked pretty good. Does the coriander come through strong, or does it smooth out a bit with the addition of the other spices?
You gotta have a good recipe to start with, which *ahem* I do. THe Corriander brings a unique falvour to it, and the mixed with the other herbs, vreates a slightly dark and very bold flavour. You have to sear whole coriander, and then grind it up in a mortar and pestle, because you don't want powder, you want large and small pieces.
I'll tell you what though, the smell of the first batch that I made made me homesick, I thin i even shed a tear or two.
:)
posted by WhiteAfricanAmerican at 04:22 P.M. EST on Fri Mar 31, 2006 #
You guys are serious about making your own bacon. 2 questions;
This grill - it's a regular grill?
A pork belly. This sounds icky. Is it? If so, this isn't a job for me.
posted by katie82640 at 05:55 P.M. EST on Fri Mar 31, 2006 #
Katie, there are many kinds of smokers but I call mine a grill type. Check this link http://www.nbsmoker.com/smokers.html
You build a charcoal fire in the lower fire box to start then add wet wood chips to create the smoke. It then drafts up through the smoker and out the little chimney. A pork belly is a big honkin hunk of meat, specifically the underside of a well,...hog. That's all.
posted by Offshore at 08:19 P.M. EST on Fri Mar 31, 2006 #
You should be able to find organic foods at Phoenix Foods on Sylvania (I think that is where it's at). Ok, I have a question: You mention pork bellies. Sounds disqusting to even think about. But they mention 'pork bellies' in the stock market. Are these the SAME kinds of pork bellies? (I always wondered what the big deal was about the pork belly future)>
posted by starling02 at 01:30 A.M. EST on Sat Apr 01, 2006 #
Air Trainer: Look at it sideways. 8^D It's a grinning face. Variations would be: 8^) Smiling face ;^) Winking face
posted by Darkseid at 03:51 A.M. EST on Sat Apr 01, 2006 #
Starling: A pork belly is the actual name for the cut of the hog. This cut is then used for commercial pork supplies of bacon, pork meat, etc. They are frozen and storable and make up for a large percent of the hog which yes, makes it the same futures commodity. They aren't any more disqusting than an uncooked side of ribs. Bon appetite!
posted by Offshore at 06:58 A.M. EST on Sat Apr 01, 2006 #
Look at it sideways. 8^D It's a grinning face. Variations would be: 8^) Smiling face ;^) Winking face
LOL! I should have known to turn my noggin sideways! Part of what screws up my ability to see it is that I changed my default browser font to Verdana. Whoops. I've switched to Tahoma, and I think it's easier for me to see. Oy!
Thanks for the clue. I needed it.
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Every time I think of pork bellies, I think of the movie Trading Places, even though I remember that it's orange juices futures that the old guys are trying to manipulate. Somehow I've connected pork bellies with Eddie's Murphy's short skit impersonating a disabled vet.
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Offshore, thanks for the bacon-making details. I'm surprised that 3-8 hours is sufficient to get the meat smoked. I had the impression that it would take a couple of days. Cool!
Do you think an electric smoker would do a good job with helping to provide a uniform heat?
posted by AirTrainer at 10:37 A.M. EST on Sat Apr 01, 2006 #
Offshore, thanks for the bacon-making details.
You're welcome.
Do you think an electric smoker would do a good job with helping to provide a uniform heat?
Yes, my friend has one. It does a great job. Good luck!
posted by Offshore at 11:00 A.M. EST on Sat Apr 01, 2006 #
Deep Fried Twinkie Update:
Just got done making a batch of deep fried twinkies. The batter didn't come out that well, but we used wheat flour, cider vinigar, and soy milk. Perhaps I should learn to follow directions.
We also used a McCormick Golden Dipt All Purpose Batter and that worked out well.
We also used the banana flavored twinkies.
My whole house smells like a McDonald's kitchen now.
Good stuff, but you can't really eat more than one. Thank God!
posted by lloyd at 07:39 P.M. EST on Sat Apr 01, 2006 #
PARTY AT LLOYDS!!!!!
the next "get together" (community forum?) should be a potluck of all the good recipes we've put on here!
posted by MaggieThurber at 09:00 P.M. EST on Sat Apr 01, 2006 #
Good idear.
posted by lloyd at 09:05 P.M. EST on Sat Apr 01, 2006 #
We also made the deep fried twinkies this weekend. Lloyd is correct, one is enough!
By the way, thanks to everyone for all the great recipes!
posted by aperson at 08:57 A.M. EST on Sun Apr 02, 2006 #
After coming back from church and the store, I noticed that my whole house smells like deep-fried twinkies.
But for some reason, I had a yearning for one. I really liked the banana flavored twinkies.
posted by lloyd at 12:07 P.M. EST on Sun Apr 02, 2006 #
I'm glad the Twinkies were good. I'll have to try them sometime. We've been eating healthy for so many years now - I have forgotten what comfort food tastes like.
However and this is my final answer - "A pork belly is a big honkin hunk of meat, specifically the underside of a well,...hog. That's all.
posted by Offshore"
This is gross. It's icky. It's a man job. Sorry - but I'll leave this to the guys.
I get gaggy getting a turkey ready on Christmas. Seriously - all three of my kids put each other on alert. "Shhh,,,c'mere - Mom's getting the turkey out!" so they can watch me lurching around the kitchen and gagging.
Last Thanksgiving I blew the stove up though - that was much more entertaining.
Rum is very flammable. And a cake pan can actually blow an oven door right off the hinge when aflame - propel itself clean across the kitchen and slide to a flaming, smoking stop all the way across the dining room. That was a real converation piece I can tell you.
I had a new stove for Christmas :-) But I didn't include that recipe here. It's damned dangerous.
posted by katie82640 at 07:43 P.M. EST on Tue Apr 04, 2006 #
ROFL...the imagery is fantastic!!!!
posted by MaggieThurber at 08:41 P.M. EST on Tue Apr 04, 2006 #
Wow! katie!!! That's a good one!
Sure beats being 19 yrs old and trying to fake knowing everything there is to know about making Thanksgiving dinner. Came time to have dessert and the flawlessly thawed Sara Lee pumpkin pie (still in the box) that slung pumpking all over the kitchen walls and floor when I flamboyantly pulled it from the package. But it didn't end there - came time to load the portable dishwasher. Got all the dishes in, wheeled it to the sink, hooked it up and turned it on. Gentle sloshing sound...then louder sloshing sound...then small rivers of water coming down the hall toward the living room...
Lesson learned from that??? Never use a portable dishwasher and leave the dish cloth hanging over the neck of the faucet. Makes for one hell of a mess...
Oh for those lost days of youth.....LOL
posted by DoknowDocare at 09:33 P.M. EST on Tue Apr 04, 2006 #
Okay, I've been gone for a while; what's with the recipes and lawn-care tips?
Has somebody been misbehaving???
I did note the impressive new membership numbers and some new (to me) posters though.
(And, as I've told y'all many times before: Carty still sucks.)
When you practice Ready, Fire, Aim, you're very likely to shoot yourself in the foot most of the time.
;-)
posted by Hooda_Thunkit at 06:51 A.M. EST on Wed Apr 05, 2006 #
Welcome home, Hooda. Don't know where you've been, doesn't really matter - glad to have you back.
posted by DoknowDocare at 07:29 A.M. EST on Wed Apr 05, 2006 #
oh my gosh doknow. Initiation by fire. Poor thing.
Well - if you're like me you'll be the source of lots of entertaining stories before it's over.
If you plan on continuing to cook for the fam' I suggest installing a small wetbar close to the stove. Helps me immensely with the holiday spirit :-)
posted by katie82640 at 01:50 P.M. EST on Wed Apr 05, 2006 #
and "Ready, Fire, Aim," That's funny right there. I don't care who y'are.
posted by katie82640 at 01:51 P.M. EST on Wed Apr 05, 2006 #
Katie - that was more than 30 years ago and all I can say is ----------- people still laugh when we talk about it. I was exhausted by the time that dinner was done! LOL
And yes - I know there will be LOTS of funnies to tell when I'm in the ground. I'm just not going to reveal all of them here! ;)
My idea of cooking for the family has dwindled to reservations for however many at whatever place has a buffet!
posted by DoknowDocare at 04:02 P.M. EST on Wed Apr 05, 2006 #
Katie said "Rum is very flammable. And a cake pan can actually blow an oven door right off the hinge when aflame - propel itself clean across the kitchen and slide to a flaming, smoking stop all the way across the dining room. That was a real converation piece I can tell you."
I usually add the rum to the cake AFTER its fully cooked. it works better.....i mean tastes better that way.
;-)
posted by tm at 02:05 P.M. EST on Tue Apr 11, 2006 #
:-) tm
After that experience I have had a change of heart. I lined out the 1/4 cup rum to batter in the recipe and penciled in, add 1/4 cup rum to cook
Ha
posted by katie82640 at 05:36 P.M. EST on Tue Apr 11, 2006 #
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