Recipe Exchange's topics - tribe.net

Please look at the post called splenda/danger

letsrock2001 — Sun, 13 Jul 2008 20:02:10 GMT

If you use this artificial sweetner its can cause deterioration of the kidney! Plus ASPARTAME," is marketed as 'NutraSweet', 'Equal', and 'Spoonful .
Plus its in diet coke and diet pepsi, I have links to show you but other people wrote them! I can't believe that Aspartame has been linked to: brain cancer, memory loss, impaired vision, hearing loss, joint pain, asthma, coma, seizures..Systemic lupus .?

The patent ran out on it its made by MONSANTO"S but they their products under the name Aspartme..SO WATCHOUT read all your labels even people who aren't diabetic ,and you suffer from fibromyalgia symptoms, spasms, shooting pains, numbness in your legs, cramps, vertigo, dizziness, anxiety attacks, slurred speech, blurred vision or memory loss... you may have ASPARTAME poisoning! Is it reversible?

YES! YES! YES! STOP drinking diet sodas and be alert for Aspartame on food labels.

I am positive that they will refund the donations from us unsuspecting public so whatever ya do READ LABELS!

Now on the flipside I have heard good news about truvia it tastes the most like sugar and is gonna be put in restaurants this year sometime. Plus for you diabetics it doesn't show up in your glucose levels so thats great right and you don't have to measure the amount of it you eat. Just cook with it or sweeten your tea with it like normal. They have test studies on their site to prove this to!

posted in Recipe Exchange - 9 replies

Summer-cool downs?

Ellie — Thu, 24 Jul 2008 10:06:12 GMT

Apologies if you've already bypassed this topic, I cross-posted from healthy food for lazy people...

Hey there
I'm thinking of digging out the ice cream maker soon, has anyone got any good homemade ice cream (or sorbet, gelatos, anything icy!) recipes they'd be willing to share? It's beautiful weather here in England today for once ...absolutely boiling - so I think I need some tasty food to match!

Thankyouuu

posted in Recipe Exchange - 3 replies

"mouzzucca"

SweetP — Wed, 23 Jul 2008 19:30:39 GMT

The other night we decided to try a little spin on a moussaka using big zucchini out of our garden instead of the usual eggplant, and decided to dub it "mouzzucca." Although we were planning to use ground buffalo, we didn't get to our meat shop before it closed and just ended up using ground beef. It was very rich, filling, and delicious.

Sliced zucchini lengthwise in 1/4-1/3" strips. Rubbed down with olive oil, a dash of balsamic vinegar, paprika, cumin, salt, and pepper, then grilled until al dente.

Browned ground meat, yellow onion, garlic and all spices above except the salt.

In glass baking pan (which we used to rub down the zucchini prior to grilling, so it was oiled), placed a layer of grilled zucchini on bottom, then covered in a fairly thin layer of pre-made marinera sauce (Classico tomato and basil), then layered in the meat mixture, topped with a generous layer of feta and fresh chopped oregano, another layer of zucchini, marinera sauce, then topped with shredded cheese (we used sharp cheddar and would've used some bread crumbs on top but were out).

Baked in a preheated 300 degree oven until melted together - about 20ish minutes.

Next time we'll try either ground buffalo or lamb meat for added richness.

posted in Recipe Exchange - 4 replies

stuffed squash

SweetP — Fri, 18 Jul 2008 21:39:46 GMT

We have a glut of fresh squash from our garden, and my very generous brother-in-law brought too-many-pounds of basmati rice when he last visited. Our solution? Stuffed squash!

Two fairly large scallop/summer squash, topped and middle dug out, liberally doused with olive oil, salt and pepper. (We didn't steam them first, and if they were smaller, it probably wouldn't have been necessary; with the size we had - about 4.5-5" in diameter - we should have steamed them upside down after digging out the middle for 5-10ish minutes)

Boiled basmati rice in (beef) stock until tender. Added a total mish-mash of ingredients here: some freshly fried bacon bits (mmmm...bacon!), paprika, Montreal steak seasoning (I use it in just about everything besides ice cream), cayenne, olive oil...I'm sure I'm forgetting something...hubby threw in a bunch of capers at the last second, which I wouldn't have done. I love capers, but didn't really want that briny pickled punch in these...oh well!

Stuffed this into the squash cavities then topped with mixture of shredded cheese and bread crumbs and baked in a 300 degree oven 'til golden brown. Super yummy! : )

posted in Recipe Exchange - 7 replies

Foods you didnt like when you were a kid???

marvindublin — Sat, 12 Jul 2008 20:05:33 GMT

I hated liver ( and still do). It was made for me once by my friend Mary Ellen and she said I just hadnt had it cooked right. I actually liked hers. I still wont eat it though. Unless she makes it maybe sometime in the future. I used to hate spinach and lima beans. I still hate pickled relish, sauerkraut, cranberry sauce and boiled cabbage. I can't eat cabbage and spinach now anyway due to vitamin K. I used to hate cooked onions but like them now. I still don't care too much for cooked tomatoes or bell peppers. Raw please. Just like.............OPE!!! Nevermind. When I was young I would never eat sushi or Indian food. Now theyre faves. Even though half the time when I eat Indian I need to be near a restroom shortly after. I guess my system will never get used to certain spices. Not sure what's up with that. I love it. But it doesnt always love me. I want some Butter Chicken now. Mmmmmmm.

PS - And those holiday fruitcakes? EW GROSS!!! In this case, I am what I don't eat. lol

posted in Recipe Exchange - 51 replies

Mushrooms

marvindublin — Sat, 12 Jul 2008 05:26:06 GMT

Shitake are miracle workers for health. Chantrelle taste best to me with a creamy sauce. BUT!!! My friend made me a steak & loaded baked potato when I was on vaca last week. She cooked some regular white mushrooms in a pan with only butter. Just put a little salt on them. WOW!!! They were soooooooo good!!!!! I'm going to go to the store tommorrow and get some. I can't wait. Mmmmmmmmmmm!!!!!!!!!!!!!!!!!!!!!!

posted in Recipe Exchange - 15 replies

Is This Anything?

Earline — Fri, 18 Jul 2008 02:30:51 GMT

Recently I surveyed the ingredients I had on hand and decided to make something with them. The two main ingredients were chicken and yogurt, so I was thinking something like chicken mansaf, but I didn't have a recipe for that. Here's what I did:

I browned some boneless, skinless chicken thighs in vegetable oil. I removed the chicken and added some ground coriander, turmeric, and black pepper and sauteed them in the oil for a minute. Then I added a sliced onion and quite a bit of garlic and sauteed them until the onions were limp. I put the chicken back in the pan and took it off the heat for a minute to cool it down just a bit, and then added a quart of plain, full-fat yogurt that I had taken out half an hour or so previously to temper (and stirred it up before adding it to the pan). I put the whole thing on a low simmer for about half an hour (covered the first half, uncovered the second half). I garnished it with sliced almonds and served it on basmati rice. Boy howdy, it was GOOD.

Later I looked at mansaf recipes, and they don't include the spices I used. I don't know what to call it, but it sure was tasty.

posted in Recipe Exchange - 8 replies

Buttered popcorn

marvindublin — Sat, 31 May 2008 15:49:29 GMT

I was visitating my man last weekend and he did something I'd never seen before. He made popcorn in a cast iron skillet. ( I've seen that. ) But after he put the popcorn in a bowl, he put some butter in the pan. Then, the part I'd never seen, he put in some extra virgin olive oil. I asked him what he was doing and he said he uses 1/3 butter with 2/3 evoo. That way you use less butter, it's healthier for you and still tastes great. And it was actually really good. I told him I would try it at home but would probably do a 50/50 split. I LOVE real butter on my homeade popcorn. Hell even on microwave popcorn. Extra butter please. Mmmmmmm!!! Thank you. But has anyone here done this or seen others do it? I thought it was kind of neat to learn something new I'd never even heard or or thought about doing before. He's a great cook too I think. He made homemade sourdough waffles monday morning. Wow!!! Incredible. I had four. : )

posted in Recipe Exchange - 29 replies

Tips for Saving Money on Groceries

BlingAyez — Sat, 26 Apr 2008 16:24:26 GMT

I think it's time. We all need to start doing this. According the Wall Street Journal the food "sticker price shock" is about to hit. So let's keep eating well and share the tips.

I'll start: http://fresno.tribe.net/template/pub%2Coc%2CDetail.vm?topicid=c1086260-8789-4877-947c-3de51381bb41&plugin=blog&inst=2480024

What are your favorite websites and tips?

posted in Recipe Exchange - 77 replies

Eat Your Dinosaur Dear -- Modern cooking

BlingAyez — Fri, 11 Jul 2008 18:57:45 GMT

I just thought this was amusing. Chickens are descended from the consumate dinosaur -- the T Rex.

http://www.dailymail.co.uk/sciencetech/article-448283/Proof-fearsome-T-Rex-evolved-chicken.html

Has anyone used those modern cooking techniques demonstrated on "The Next Food Network Star" or "Iron Chef"? You know foaming, freezing etc.

I don't know the terms for it but there's a hot water bath where paper thin slices of chicken were sealed in bags and cooked. I was wondering if that could be used to make a kind of chicken sushi or if it would fall apart to easily.

Anyone sit at home designing meals in their heads when they see these techniques?

posted in Recipe Exchange - 2 replies

Yogurt Starter Mystery

kanewai — Thu, 24 Apr 2008 06:45:31 GMT

I've been making my own yogurt at home. Nothing scientific - I had organic yogurt to warm milk, stir, then put the pot in an oven overnight. I don't turn the oven on - the light from the lamp is warm enough to let it turn into yogurt.

I use my homemade yogurt as a starter for the second batch, although it never tastes quite the same.

And if I use the same starter again, I get this sour tasting yogurt the third round. After a couple days it's too sour to use.

Anyone know how come? And how I can stop this from happening? Or should I just buy new starter each time?

posted in Recipe Exchange - 13 replies

Hummus

Cliff — Sun, 08 Jun 2008 21:59:37 GMT

at 300 - 400 Calories per cup it's a pretty good dip.

A bag of chick peas ( $1.39)
------(i) A half a head of garlic and a small onion sauted ( $0.60)
------(ii) half a cup of lemon juice ( pennies)
Whizz it all together till it's a paste - - Salt to taste

a small jar of sesame seed ($3.29)
---(i) a tablespoon of lemon juice ( pennies)
---(ii) 2 teaspoons of sesame oil ( $0.20)
---(iii) A cup of water
Whizz it all together till it's like yogurt - - salt to taste

Mix it all together and you have hummos
It's great as a dip or as fried balls for sandwiches.

You could almost live on the stuff. Almost.

posted in Recipe Exchange - 14 replies

Blueberries!

subbygirl — Sat, 17 May 2008 03:04:05 GMT

i got me about 4 pints of blueberries and want to make something yummy. i don't think i have enough for a pie and i'm tired of muffins, hhmmm any ideas?

posted in Recipe Exchange - 31 replies

TasteSpotting.com

weremonkey — Fri, 13 Jun 2008 17:38:23 GMT

They've done away with the best food blog site in the known universe. :(

posted in Recipe Exchange - 7 replies

Mock Rumaki

Mon, 20 Feb 2006 00:09:53 GMT

Hey everyone!
I love rumaki without the liver. I know I have had a substitute before and it was tasty. But I can't seem to find a mock rumaki recipe. Anyone have any ideas?
Thanks :-)

posted in Recipe Exchange - 9 replies

Sweet chili sauce for Chinese menu?

Samantha — Tue, 24 Jun 2008 03:46:10 GMT

I was looking at a recipe for ginger chicken and the recipe calls for "sweet chili sauce". In the context pf Chinese food I'm not sure what this is. I have sriacha, but not only is that not sweet it's hot as heck. when I think sweet chili sauce I think of either melted jalapeno jelly or that grape-jelly-and-Heinz chili sauce that goes in the crockpot with a bunch of meatballs.

How can I produce this at home? Or do I absolutely have to go buy some (which I don't really want to do because I will not use it again for years). I don't need a lot.

posted in Recipe Exchange - 3 replies

Mint for Mojitos

jen — Tue, 10 Jun 2008 16:25:33 GMT

This was on a different board...but I wanted to add it ti this one as well...

Over the last year we have perfected the Mojito. We are currently growing 4 different kinds of mint in our backyard.

Pineapple Mint
Kentucky Colonial Mint
Spearmint
Lavender Mint

Backyard Mojito (we have experimented for the last year...so this one is perfected)
Makes 2 Mojitos
Shaker (I never shake the ice with the liquid...I pour the liquid over the ice)
Wooden Muddler-or wooden spoon...do not use plastic
1 tablesppon sugar and one tablespoon water-swirl to make simple suger-simple sugar should be clear at end
8 sprigs of mint-each kind of mint will give the drinks a different energy...it' great!
juice of 1 and a half limes
4 ounces of Bacardi light rum-with an extra splash for good luck
Muddle the top ingredients together...do not over muddle-it will bruise the mint-you'll figure it out

Pour muddled ingredients over two iced glasses
Splash the top with club soda-I now have a club soda machine...huge money saver!
Garnish with mint sprig and enjoy in your backyard. Perfect for the Stay -Cation of 2008
Cheers!

posted in Recipe Exchange - 13 replies

Sources for chinese peppercorns?

SMSapphire — Sat, 07 Jun 2008 21:35:52 GMT

Hey all~

For quite a while I frequented a chinese restaurant for their Kung Pao Chicken, which, in addition to being spicy and delicious, created this really cool numbing effect when you ate it. I asked about it and was told it was due to them using chinese peppercorns, but they were stopping using them due to an FDA ban.

So it turns out that the ban was that the peppercorns carried a bacteria that could damage US crops, but I recently read that they were available in the US again. I've been poking around some of the asian markets around San Jose, but haven't found anyone that carries them. So has anyone had luck with finding them? If so, were they available locally (central CA) or did you mail order them?

Thanks!

SMSapphire

posted in Recipe Exchange - 3 replies

Using Stuff Up

Constance — Thu, 22 May 2008 20:17:33 GMT

I just got a whole bunch of self congratulatory points for using up odd bits of this and that from the cupboards. I'm making a loaf of Black Forest Pumpernickel and used up the last bit of rye flour, the last bit of the whole wheat flour and the last of the caraway seeds. This recipe happens to be from the book Bread Machine Magic by Linda Rehberg & Lois Conway.

Anyone else using up the odd bit of foodstuffs in your kitchens? Anyone want the group to chime in with ideas on how to use up some odd ingredient from your larder?

posted in Recipe Exchange - 31 replies

roasted nuts

smartina — Wed, 10 Nov 2004 00:58:09 GMT

I'd like to roast my own nuts for salads, and also roast nuts for gifts, but I don't really know where to begin. What are the key techniques? What are ideal seasonings for different nuts? Do you have a great recipe you're willing to share? Thanks for all advice

posted in Recipe Exchange - 4 replies

Underbaked?

Samantha — Mon, 14 Mar 2005 20:40:46 GMT

So I made blackbottom cupcakes last night in honor of St. Patrick's Day (okay, so all I did was put green food coloring in the cream cheese mixture) and I'm not the world's best baker (in fact I'm not very good at all) and now I'm dealing with an unpredictable oven which usually bakes 100 degrees over what the oven's set for (I bought a thermometer right away and a new stove/oven is on the list). I don'tknow what happened last night, but...

Said cupcakes, which are usually foolproof (hell, if I can make them anyone can), seem to be underdone. Now that they are totally cooled (I just found out this moment, having tried one), can I do anything about this (i.e., bake them some more) or should I just let people believe they're that moist on purpose? I don't like them so I don't plan to eat any more myself. (-:

posted in Recipe Exchange - 5 replies

coffee cake maybe

lily_rocks — Tue, 27 May 2008 16:51:13 GMT

Okay, so I had three horrible roommates move out, and moving day for my three new (and potentially not horrible) roommates rapidly approaches.

I have back problems, so will be little help with their actual moving, but I thought I'd ease the transition with delicious baked goods. I'm looking for something that doubles as dessert and breakfast, which is why I'm thinking coffee cake.

Any good recipes?

In a perfect world, all purpose flour is used, as it is what i have on hand, but a shopping trip can be made.

Things I like:
lemon poppyseed
sourcream cake
sweet cream cheese fillings
fruits of all shapes and sizes

I'm easy.

Thanks,
Lily

posted in Recipe Exchange - 2 replies

morels

Cliff — Tue, 06 May 2008 22:34:17 GMT

found a whole bucket of 'em in the lawn yesterday morning.

Mmmm Mmmm good ~!!
Dredged in egg and bread crumbs and sauted in butter.

Morels this year are stupendous and plentiful

posted in Recipe Exchange - 9 replies

I hate food

me — Tue, 06 May 2008 12:56:33 GMT

I really do

posted in Recipe Exchange - 29 replies

TUNA~!! my way.

Cliff — Mon, 12 May 2008 21:10:42 GMT

I ask the fish monger for a "flintstone steak" - he started calling it that not me. I think it began over the confusion I kept causing by asking for such an inhumanly thick slab of tuna over and over again.

It is about 2 pounds of fresh tuna - real thick. Like 2 and a half inches, thick maybe more.
I pop it on the Grill and sear all the sides on a blistering heat only penetrating about 1/8" or less into the fish. Cold center means cold center.

Then I slap it on a plate and using the biggest knife I have (12") I slice it horizontally and serve it with the Raw side up with a side of wasabi and soy. Mmmmmm Tuna.

posted in Recipe Exchange - 10 replies

First Official Grilling of Spring

Donna — Tue, 22 Apr 2008 17:44:25 GMT

Being from Wisconsin means life seems to start up again in the Spring. We have had some beautiful weather already (here in the lower part of the state especially) and this past weekend was a surprising one - since it was supposed to be rainy. We had our first grilled dinner on Sunday, and it was amazing. It's still too cold out to eat dinner outside, but the taste is there. My hubby grilled 1/2 the chicken breasts with Jamaican Jerk seasoning and the other half were basted with BBQ sauce. Then last night we had beautiful rare sirloin steaks. I love grilling - though have to do so vocally as hubby declares that his job (with me telling him how long to cook it!).

We often in the warmer months pair our grillings up with a cucumber salad (made with mayo and milk as the dressing) and another pasta or potato salad.

What are your favorite grilled foods? I'd love to get some new ideas...though any seafood ideas will only be for others as I'm deathly allergic to it - frown.

posted in Recipe Exchange - 22 replies

green eggs and ham

StrawberryRabbit — Tue, 06 May 2008 02:53:27 GMT

So...my 3 1/2 year old son is obsessed with the Green Eggs and Ham book by Dr. Suess...
...and he *used* to be a voracious eater of eggs...
...but as children do---he's turned his nose up at them lately...
...so i thought i'd mix it up and make "green eggs and ham" for him sometime soon...
...and i thought i'd ask---

---any ideas on the green eggs and ham idea? ;)
...ingredients or methods or whatever...
...and remember he's 3 1/2. ;) ;)

posted in Recipe Exchange - 11 replies

Rhubarb

bitermonkey — Tue, 22 Apr 2008 20:11:56 GMT

I had, for the first time ever, a taste of a rhubarb pie the other day. It has inspired me to try that shizzle out.

I could go and find a recipe for it no problem, but I want to know from you all-- how hard is this to deal with? is this a point and shoot sort of thing, or am I taking the curvy road to "wow you got that pie wrong" ville?

Got any good and simple rhubarb pie recipes? And what else is rhubarb good in and with?

posted in Recipe Exchange - 23 replies

Rusty iron Dutch oven

Samantha — Wed, 07 May 2008 04:22:41 GMT

I could come into possession of a rusty iron Dutch oven. Tell me, is it worth it for me to make a bid? How do I un-rust it? And what do I do about its not having a lid?

posted in Recipe Exchange - 6 replies

Cheese, lots of cheese....

Cabrita — Wed, 07 May 2008 16:22:47 GMT

It is from a food commercial job. I have been avoiding buying and eating cow cheese, but free is free. I don't want it to go to waste. We have blocks of Mozzarella (20 lbs), another 20 lb of Colby and about 45 lbs of Swiss. We will give some away too of course.

Has anyone frozen cheese? does it do OK? I was thinking vacuum packing and freezing some of it.

I know, there is pizza, lasagne, quesadillas, these are easy. The cheese is decent (Kraft), fair quality, but not gourmet. It would be OK to add to a dish but not so good with bread and wine by itself if you know what I mean (I reserve Humbolt fog, stilton, etc for that...)

Any ideas for good recipes that use lots of cheese?

posted in Recipe Exchange - 12 replies

Broccoli Gratin

Orchid — Wed, 07 May 2008 05:56:38 GMT

I've got A TON of broccoli in the house. I've never made a gratin before and have been looking for a good recipe. My cookbooks are packed (we moved Sunday) and I haven't been satisfied with the recipes I found on epicurious, etc. I want a kick ass recipe that someone out there LOVES. Can you help a girl out?!

posted in Recipe Exchange - 4 replies

fresh tarragon

FeralCat — Sat, 03 May 2008 01:43:36 GMT

What are your favorite ways to use tarragon?

I have a bunch to harvest and am looking for ideas and recipes that use tarragon.

posted in Recipe Exchange - 9 replies

Yummy Treats for Vegans

Selina — Wed, 30 Apr 2008 20:42:34 GMT

Hey guys,

I'm looking for ideas for things to cook for stict vegans. I make a killer pasta sauce with lots of veggies but besides that I'm at a bit of a loss since I cant use cheese, milk, or obviously meat to cook for my friend.

Thanks!

posted in Recipe Exchange - 10 replies

Bring the heat!

tracie — Wed, 30 Apr 2008 17:56:23 GMT

Aside from the capsin that really has no flavor to enrage a nice steak with minced garlic or a cajun blackened boneless chicken cutlet..............Any suggestions for peppers(not curries),such as my personal fave-Nigerian bird pepper? Thankx

posted in Recipe Exchange - 3 replies

BBQ sauce recipes

tri — Thu, 24 Apr 2008 18:01:51 GMT

Please share! Someone asked in another thread, but rather than have it lost in that thread I thought we could start a new one. What's your favorite one? What's your most unique/exotic/different one you've made? Do you use it on chicken/beef/pork/ribs/skewers?

posted in Recipe Exchange - 10 replies

COD FILLET WITH MUSSELS TOMATOES & TOSTITA TOMATO JAM AND CRAB SALAD APPITIZER

Cliff — Sun, 27 Apr 2008 18:17:13 GMT

COD FILLET WITH MUSSELS TOMATOES & TOSTITA TOMATO JAM AND CRAB SALAD APPITIZER

TOSTITAS
Twice fried unripe plantains
If you cut a lot keep 'em in salt water top prevent oxygen browning.

Peel Plantain & cut in 1” long sections
Stand on ends & Fry in hot oil till golden on each end.
Cool
Smash flat 1/4” - 3/8” thick
Fry hot till caramel color
Drain on paper
Serve Hot.

TOMATO JAM

One pound of dried tomatoes
1 cup sugar
1 tablespoon honey
2 teaspoons minced garlic
1/4 teaspoon ground coriander
1 seeded Habanera pepper
1/2 tsp Mustard
Salt pepper to taste

1/4 cup apple cider vinegar
Chop tomatoes
Place all ingredients in a Stainless Steel pot
Cover and bring to a boil.
Lower to a simmer;
Covered or not you are going to need more fluid. I use white wine, Sherry works you can use water.
Cook till it’s thick and jam-like. ( I cheat and about 30 minutes in use the food processor)
Cool. The jam will yield about 1 1/2 cups.

CRAB SALAD

1 Pound lump crab
1/2 @ yellow orange red sweet pepper finely diced ( save the other halves for the clams / cockles)
4 Serrano peppers (remove & discard seeds and white material) dice super fine
Zest form a lime
Juice of the lime
splash of EVOO
chopped cilantro
Salt and pepper
mix

When plating serve as follows
Tostitos on bottom, spread with tomato jam, piled crab-salad on top.

COD WITH CLAMS PEPPERS AND TOMATOES

2 big cod fillets
EVOO
6 cloves Garlic thinly sliced
1 large Valencia onion: Frenched
24 Clams or Cockles
8 Tomatoes blanched quartered and peeled
1-2 @ red orange yellow sweet peppers
White wine
Cilantro

Soak clams in icy salt water with a tablespoon of corn meal in it to get the sand out of the clams. They eat the corn meal and squirt out the sand.

Put about half an inch of olive oil in a large fry pan and Sauté the garlic & onion in oil to extract the flavor toss the garlic when golden

Remove the garlic and onion from the oil letting excess oil drain back.
Reserve the Garlic and onion for the clams/cockles.
Tear or Chop the left over sweet pepper halves into inch-ish size chunks Strips work too.

Put the peppers onions and garlic in a steamer with about ½” of white wine and put onto simmer.
Put the cod in the hot garlic and onion infused oil and sauté it hot. Leave till it’s golden one side and flip. This takes mere minutes. Don’t fuck with the cod or you’ll break it up & don’t over cook or you’ll break it up. If you are thermometer freak watch temp after flipping and seek 140 Degrees F inside temp.

Meanwhile After you flip the cod:
Put clams or cockles and quartered tomatoes the wine and garlic when full steam is available Steam till they open the salt pepper them

Serving:

TOSTOITAS
you may have to keep them warm – or reheat- in an oven they should be hot.
Serve by spreading with Tomato Jam and then the crab salad piled on.

COD WITH CLAMS AND TOMATOES
Plate the cod in the center of a big plate with the clams and tomatoes Onion garlic and peppers round about drizzle with some of the liquid from the clam pan.

posted in Recipe Exchange - 1 reply

pairing your coffee up with your breakfast

Eli — Sun, 20 Apr 2008 23:05:53 GMT

I you are a cook and want set up wonderful breakfast lunch of dinner that will complment the beverages that will be served, wine and coffee a like. take a look at this website and let me know what you come up with.
http://www.foodpairing.be/

this is my tribe come and check it out.
Eli

http://tribes.tribe.net/coffeenerdswanted

posted in Recipe Exchange - 0 replies

Liquor substitutes

BlingAyez — Fri, 04 Apr 2008 22:39:51 GMT

I frequently cook for people who are working on addiciton issues. When a recipe calls for liquor is there any acceptable substitute. It can't be artificial flavoring instead of liquor because for some the taste could trigger a relapse.

Can I subsitute fruit juices or other liquids?

posted in Recipe Exchange - 5 replies

yougurt

Fri, 29 Feb 2008 19:13:29 GMT

Is it possible to make yogurt at home without a wod stove or a yogurt machine? I bought some starter, but don't have a wood stove, so my house is much colder than my grandmothers was, and I don't want to buy a yogurt machine. I would like to do it myself, and it needs to incubate for 4 hours or so. Will the oven work?

The reason I don't want to buy a machine is (reasons actually are) 1. I prefer to see if I can be as independant as possible
2. I really don't have the space for another appliance
3. IF it's not something I will make all the time, I don' want to spend the
money on it.
Any suggestions are welcome!
Thank you!

posted in Recipe Exchange - 27 replies

San Carlos Green Salsa - from Ernie's Diner

MaggieMae — Sun, 13 Apr 2008 20:54:18 GMT

Often ate at small diner in San Carlos, Sonora, MX. The owner's cook(wife) scaled down their salsa verde for me.

3 jalepenos seeded and cut up
5 tomatillos
1 avacado pealed
a bit of salt
maybe a little water

Pop all in the blender and wah la, instant salsa

I used one pablano pepper and one jalepeno to make a slightly cooler version. I think it makes about two cups and it really doesn't keep well for more than two days.

posted in Recipe Exchange - 1 reply

Spring ingredients

Linsey — Wed, 09 Apr 2008 16:45:15 GMT

What's your favorite spring recipes? Ilove taking advantage of all the truly fresh produce once it begins popping up again, so what to you all like to do with it.

posted in Recipe Exchange - 8 replies

How do you jazz up your French Press Coffee?

slechleiter — Mon, 07 Apr 2008 15:55:14 GMT

I love to add some cocoa powder, agave, cream to the coffee grinds. That way after I add the water its all ready to pour.

Does anyone else have some add in suggestions?

Sometimes I use a drop or too of vanilla bean paste.

posted in Recipe Exchange - 25 replies

Favorite omelets?

SMSapphire — Tue, 04 Mar 2008 07:30:33 GMT

This morning I made a 3-egg omelet for the first time in ages! I grated a bunch of cheddar cheese, added some chopped broccoli and some crumbled gorgonzola for a bit of zest.

When I was in the restaurant biz, I ended up in the habit of cooking an omelet or two a week, but have fallen out of the habit.

So does anyone have some really great ingredients to add into a good omelet recipe?

SMS

posted in Recipe Exchange - 34 replies

eggs, eggs, eggs!

My-Lien — Sun, 06 Apr 2008 19:10:42 GMT

I have chickens, which means I have more eggs than I know what to do with. So... what are your favorite recipes that use plenty of eggs? (Besides egg salad, deviled eggs, omlettes...)
One of the things I'd like to try is a Chinese custard tart recipe, such as this: http://www.recipezaar.com/42189
Has anyone made these? Any recommendations?
Thanks.

posted in Recipe Exchange - 12 replies

Homemade liqueurs

Heather — Wed, 19 Oct 2005 18:56:37 GMT

I'm looking for recipes to make homemade coffee liqueurs and the like for Christmas gifts. Anyone have some good ones?

posted in Recipe Exchange - 17 replies

Cooking Injuries

Connie — Fri, 14 Mar 2008 03:50:21 GMT

OK, so right now 3 fingers on my hand are *throbbing* from a steam burn. I steamed broccolli & cauliflower ::like I've done a bizillion times before:: and burned the shit out of my hand lifting the lid.

So I'm wondering: what are your silliest cooking accidents???

posted in Recipe Exchange - 42 replies

Chocolate covered carmelized bacon

patti — Thu, 20 Mar 2008 22:06:47 GMT

Last week we picked up a couple of Vosges bacon chocolate bars at Whole Foods. The consensus around the office was that they were OK, but they were milk chocolate and they didn't have enough bacon. I thought I could do better.

Ingredients:

Brown sugar
Bittersweet chocolate
Thick cut bacon

Preheat the oven to 350. Coat the bacon in brown sugar, place it in a baking dish, and bake until it's done. 20 minutes might be about right, but my oven is weird so I can't say for sure. Cool the bacon a bit, pat the grease off of it, and then refrigerate it for a while.

When the bacon is chilled, melt and temper some good bittersweet chocolate. When the chocolate is ready, remove the bacon from the refrigerator. Coat half of each bacon strip with chocolate-- you can dip it, but I found that using the back of a spoon worked better. Place the chocolate-covered bacon on wax paper, and refrigerate it. You should eat this within a couple of days.

Yes, it's absolutely sick and wrong. I've passed samples around the office today, and reactions were mixed. Some people loved it, and others were less enamored.

posted in Recipe Exchange - 12 replies

What did you do with leftover holiday ham?

dustynipples — Tue, 25 Mar 2008 02:09:22 GMT

Everyone in my family took slices home for sandwiches. I took the bone and made soup tonite.

Ham stock and pieces with...
white onion
garlic
crushed pepper
salt
ginger
curry
cumin
chopped tomatos, no skins (I froze them from my garden last summer)
black beluga lentils
cabbage

Yum.

What did you do with your leftover ham?

posted in Recipe Exchange - 8 replies

I love my wok too...

dustynipples — Fri, 21 Mar 2008 04:00:19 GMT

but this is ridiculous.

http://www.youtube.com/watch?v=WwHfbJKh6y4

posted in Recipe Exchange - 2 replies

strawberrys

kiwiWilma — Sat, 22 Mar 2008 05:17:45 GMT

if the strawberries have not much flavor i skewer them then buy the cheapest bottle of balsamic vinegar and reduce to a thick syrup pour over strawbs and serve to guests first it looks like choc syrup but the taste is awesome enjoy

posted in Recipe Exchange - 2 replies

Pears?

Jessa — Fri, 19 Oct 2007 04:51:20 GMT

I have a tree *covered* in pears and they're just starting to be ripe...anyone have a great pear-based recipe they'd like to share?

I made a pear sauce (like apple sauce) with clover honey, cumin, ginger, and cinnamon this morning and it was spectacular.

posted in Recipe Exchange - 11 replies

Burned Garlic

Kim — Wed, 19 Mar 2008 01:59:14 GMT

It never fails that when I am cooking garlic it burns to a bitter substance. Usually the recipe calls for a high heat.

Am I using too high of a temp or the wrong medium to cook it in?

Any help would be great.

posted in Recipe Exchange - 10 replies

Patents

Shelley — Fri, 14 Mar 2008 06:52:59 GMT

I am under the assumption that you can get a patent for a recipie. Does anyone know how or has gotten one before?

posted in Recipe Exchange - 5 replies

Who's making Corned Beef & Cabbage?

divavelveeta — Wed, 17 Mar 2004 19:40:48 GMT

Doin' the corned beef, not the cabbage.
With a fine Murphy's stout.

Anyone cooking anything for the holiday?

posted in Recipe Exchange - 28 replies

Fantastic Fish Pie

SweetP — Mon, 17 Mar 2008 17:35:19 GMT

I know it's St. Patty's Day and this is more of an English thing, but I just made it last night after a year or so hiatus, and it was quite yummy. Used up some leftover mashed potatoes from the night before, and an orange roughy filet from Costco's freezer section.

My self-critiques: my carrots were not sliced thinly enough for the 5 minutes of cooking to make them soft enough. Next time, I'll either slice them more thinly or steam them a little ahead of time. I actually ended up cooking the onions and carrots for about 10 minutes instead, and they still weren't done enough. I'll also use fresh spinach next time (for some reason, I thought the recipe called for frozen, which is what I used).

Also, I used 3 eggs instead of 2 and juice from 1 1/4 lemons. I liked the extra acidity, but my husband said it was almost too lemony. I was actually contemplating a drizzle of basalmic on top, but didn't.

If you like fish and one-dish meals, give this one a try. It's very filling, so I didn't serve with any side dishes as he recommends. A bowl and fork were the perfect compliments. ; )

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14180,00.html

Fantastic Fish Pie
Recipe courtesy Jamie Oliver
Show: The Naked Chef
Episode: A Bun In The Oven

The whole fish pie thing is one of the most homely, comforting and ?moreish? dinners I can think of. This is a cracking recipe, which does it for me.

6 large potatoes, peeled and diced into 1-inch squares
2 free-range eggs
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Extra-virgin olive oil
1 cup heavy cream
2 good handfuls grated mature Cheddar or Parmesan
1 lemon, juiced
1 heaped teaspoon English mustard
1 large handful flat-leaf parsley, finely chopped
1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips
Salt and freshly ground black pepper
Nutmeg, optional

Serving suggestions: peas, greens, baked beans, and tomato ketchup

Preheat the oven to 450 degrees F.

Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside.

In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.

Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish. Don't bother piping it to make it look pretty, it's a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with some nice peas or greens, not forgetting the baked beans and tomato ketchup. Tacky but tasty, and that's what I like.

posted in Recipe Exchange - 2 replies

Pork Roast

Samantha — Sun, 02 Mar 2008 02:06:23 GMT

I have a 2.5 lb. boneless pork roast. It's the size/shape of a small kickball. What should I do with it? I found a recipe that basically says to treat it the way an old housemate of mine would have done a lamb roast - slices of garlic in slits, with rosemary sprigs, and while that sounds good it doesn't sound very exciting.

Help?

posted in Recipe Exchange - 4 replies

Codex Alimentarius - Control of all Food globally by 2009

mystica — Sun, 16 Mar 2008 18:41:17 GMT

Codex Alimentarius” means “food rules” in Latin. The organization was born in 1962 when the UN established the Codex Alimentarius Commission (CAC) as a “Trade Commission”. It was created to regulate, and thus control, every aspect of how food and nutritional supplements are produced and sold to the consumer. It is solely about trade and the profits of multi-national corporations.

The more natural health products people use, the fewer drugs they use. Millions are turning to natural health. Big Pharma fears this as it would diminish profits. Codex is designed to protect Big Pharma profits by eliminating natural health products and treatments. Health food stores and wellness companies would be hit hard.

Codex is unscientific because it classifies nutrients as toxins and uses “Risk Assessment” to set ultra low so-called “safe upper limits” for them. Risk Assessment is a branch of Toxicology, the science for assessing toxins. The proper science for assessing nutrients is Biochemistry. Codex does not use Biochemistry.

Codex is based on the Napoleonic Code, dating back to Bonaparte. Under this code, anything not explicitly permitted is automatically forbidden. Under Common Law (our system), something does not have to be explicitly permitted to be legal. The tyrannical Napoleonic Code allows the banning of natural health options by default.

Codex will go into global effect on December 31, 2009, unless we, the People, take action and avert it. Right now, we are like a frog boiled slowly, the heat raised gradually so we won’t jump out of the water. The media is used to make us believe that Codex is about “consumer protection”. Part of the media strategy is to tarnish the image of natural health options, through for-hire studies.

One-time defenders of supplements and nutritional products, such as the National Nutritional Foods Association (NNFA) and Council for Responsible Nutrition (CRN), have fallen prey to new pharmaceutical members and are spreading disinformation saying that Codex is “consumer protection”. Their boards used to be run by health freedom fighters.

The U.S. has a powerful legal tool for health freedom: the Dietary Supplement Health and Education Act (DSHEA), passed in 1994 after massive grass-roots action. DSHEA scientifically classifies nutritional supplements as food and prevents dosage restrictions; Codex unscientifically classifies them as toxins and sets ultra-low doses. The VMG violates U.S. law because it violates DSHEA. We must unite to protect DSHEA, our best legal defense against Codex.

The pharmaceutical industry works through irresponsible/corrupt politicians to do their bidding. The path to institute Codex in America is to “influence” Congress to pass laws friendly to drugs and unfriendly to nutritional supplements, so that slowly everyone comes to believe that nutrients are “dangerous”, and drugs are “proper medicine”. Susan Davis (D, CA) and other politicians are helping Big Pharma by supporting bills designed to destroy DSHEA.

Codex Alimentarius Commission (CAC) has two committees which impact nutrition.

One of them, the “Codex Committee on Nutrition and Foods for Special Dietary Uses” (CCNFSDU), is chaired by Dr. Rolf Grossklaus, a physician who believes that nutrition has no role in health. This is the “top-guy” for Codex nutritional policy, and he has stated that “nutrition is not relevant to health”.

As unbelievable as it may sound, Dr. Grossklaus actually declared nutrients to be toxins in 1994 and instituted the use of toxicology (Risk Assessment) to prevent nutrients from having any impact on humans who take supplements! It is worth mentioning that Dr. Grossklaus happens to own the Risk Assessment company advising CCNFSDU and Codex on this issue. This company makes money when its toxicology services are used for the “assessment” of nutrients. Here in the U.S. we call that a “conflict of interest”.

Codex is made up of thousands of standards and guidelines. One of them, the Vitamin and Mineral Guideline (VMG), is designed to permit only ultra low doses of vitamins and minerals (and make clinically effective nutrients illegal). How can the VMG restrict dosages of vitamins and minerals? By using Risk Assessment (toxicology) to assess nutrients.

While Risk Assessment is a legitimate science (it is a branch of toxicology), it is the wrong science for assessing nutrients! In fact, in this context, it is actually junk science. Biochemistry, the science of life processes, is the correct science for assessing nutrients. Codex Alimentarius treats nutrients as toxins, which is literally insane.

Nutrients are not toxins - they are essential for life!!

http://www.healthfreedomusa.org/index.php?page_id=155

Start saving Seeds!!!

posted in Recipe Exchange - 0 replies

kumquats

FeralCat — Wed, 13 Feb 2008 22:19:29 GMT

I'm looking for some recipes using kumquats.

Anyone have any?

posted in Recipe Exchange - 8 replies

Black Vinegar

SMSapphire — Wed, 12 Mar 2008 01:25:20 GMT

I recently found out about black vinegar on a show called "America's Test Kitchen" when they made a recipe for hot and sour soup. In the show they talked about mixing two different types of vinegar as a substitute, but being the purist I am I decided to find the real thing. Of course having large Vietnamese markets nearby helps!

So I picked up a bottle and it's really good! Kind of sweet but with that vinegar-y edge to it. I used some of it along with some soy sauce, garlic, ginger, and a bit of oyster sauce as a marinade for a pepper stir fry that's slated for tomorrow night!

So any successes, cautions or favorite recipes?

Thanks,

SMS

posted in Recipe Exchange - 7 replies

Help!! How do you corn a beef brisket?!

junglist — Mon, 11 Feb 2008 21:19:56 GMT

Does anyone know how to make corned beef brisket? I have been looking everywhere but can't find a recipe anywhere. The ones at the store are so expensive and not as healthy as they could be.

posted in Recipe Exchange - 11 replies

Chinese Spare Ribs?

Ellie — Sun, 09 Mar 2008 11:28:39 GMT

Hello

I've got soem luscious pork spare ribs and want to make some tasty chinese spare ribs! Does anyone have a good recipe?

Thanks

posted in Recipe Exchange - 0 replies

Salad

Connie — Wed, 05 Mar 2008 17:40:55 GMT

Hi, what are you favorite salads/ ingredients? I'm looking for some really groovy salads to have for lunch & dinner so I don't get bored of the same old thing.

My staples are: hard boiled eggs, shrimp, and dried cranberries (especially good in a spinach salad). With dressing I add a squeeze of lemon for a little extra flavor.

You know how it is... going into spring/ summer and need to shed a couple lbs ;-)

Thanks for any ideas!! =)

posted in Recipe Exchange - 18 replies

Beef Stew in Crockpot

enjoyholistichealing — Sat, 08 Mar 2008 14:30:13 GMT

Hi all...wanted to share a delicious organic recipe i just made:

1 1/2 pounds organic round steak (cubed)
8 new potatoes (cut into fourths)
1 cup baby carrots
1 onion (thinly sliced)
1 (14 oz) can diced tomatoes
3 cloves of garlic
1 tsp. cilantro
2 pinches of rosemary
1 tsp. Ghee or Sunflower oil
1 1/2 cups natural beef broth
Chopped fresh parsley
Sea salt and pepper to taste

Brown the beef first with ghee and salt and pepper. Cut up all the veggies and place them in crockpot with beef. Mix the can of tomatoes and beef broth together then pour over the veggies and meat. Put in remaining spices. I mixed the stew periodically every couple of hours. Cook for 5 hours on high or 8 hours on low. Put a few pinches of parsley over the stew when you're ready to serve. It was really delicious and the meat was very tender. Enjoy!

posted in Recipe Exchange - 0 replies

Want Less Foam in your glass?

BlingAyez — Wed, 05 Mar 2008 18:00:35 GMT

A simple idea yet so effective -- rinse your ice cubes before you pour.

http://krampf.com/experiments/Science_Experiment42.html

posted in Recipe Exchange - 1 reply

Need to know how to fry onion rings without beer

BlingAyez — Thu, 21 Feb 2008 17:07:06 GMT

We just got a 50 pound bag of onions donated to the kitchen. Any ideas on how to do those thick hamburger stand onion rings?

posted in Recipe Exchange - 7 replies

Comforting winter soups...

Tim — Fri, 14 Dec 2007 18:35:11 GMT

I HATE cauliflower, BUT this soup changed my mind and is very comforting on a cold winter day.

Cauliflower Soup

1 med onion
2-3 garlic cloves
1 head cauliflower
1 qt chicken broth
1 tbs. salt
1/4 cup nonfat half and half
1/2 cup shredded parmasean cheese

Saute the onions and garlic till soft in stock pot... don't let them brown. Chop up cauliflower and add to onions with broth. Simmer for 20-25 min until very tender. Add salt to taste. Then allow to cool for a while. Puree with imersion blender or in a food processor until smooth. Reheat and add half/half and cheese and let melt and stir to blend.

This soup tastes great and is still pretty healthy and inexpensive.

Enjoy ! !

posted in Recipe Exchange - 13 replies

Soup and Sandwich

svnisus — Thu, 28 Feb 2008 19:04:16 GMT

Cold here in sunny Florida today--planning on soup and sandwiches for supper--have some awesom organic can soups from Whole Foods but need some ideas on sandwiches other than the ole stand-by--grilled cheese or ham and swiss....
Any ideas??

posted in Recipe Exchange - 9 replies

that yummy white country style Sawmill Gravy?

ɹɐǝq — Thu, 28 Feb 2008 08:34:48 GMT

Looking for a good receipe for that yummy country style "saw mill" gravy for biscuits and country fried steak.
Anyone care to explain this great mystery to me.....?

Thanks In Advance,
Bear

posted in Recipe Exchange - 6 replies

St. Patty's theme

Amber — Thu, 28 Feb 2008 15:32:03 GMT

I am looking for some "green" desserts to use at a St. Patty's Day themed event coming up. The problem is I can't seem to think of much beyond sugar cookies with green tint or green icing. Any suggestions?

Thank you in advance.

Amber

posted in Recipe Exchange - 11 replies

"French Roasting" Nuts

petra — Thu, 21 Feb 2008 02:28:15 GMT

What is the "French Roasting" technique and how can I do that to peanuts at home? I'm looking to make the ultimate milk chocolate nut bark...yum!

posted in Recipe Exchange - 3 replies

Santa Cruz Beach Boardwalk Chowder Cook Off

jen-woods — Tue, 26 Feb 2008 01:40:27 GMT

Did any of you go? I am 50% of a 2-girl team: the Clamma Lamma Ding Dongs - - our 2nd year to compete & we took 2nd place for best Boston Clam Chowder!!!! I couldn't be more excited. Had to share with you all.

posted in Recipe Exchange - 1 reply

High Cholesterol?

Amberian — Thu, 28 Feb 2008 01:27:46 GMT

I just had the "Watch what you eat or your heart will explode" lecture from my doctor- high cholesterol. I have no desire to be on medication at my age (Im only 22!) What are your favorite heart healthy/ cholesterol friendly recipes?

posted in Recipe Exchange - 3 replies

Favorite things to add to cream cheese for bagels, tea sandwiches and such?

SMSapphire — Thu, 21 Feb 2008 05:20:32 GMT

I had a chance to serve at a tea party a while ago and one of the savory entrees was cream cheese with dill mixed into it, along with thinly sliced cucumbers.

And one of my favorite spreads for bagels is called "Cheese Louise" from a shop in Santa Cruz. It's (IIRC)cream cheese, garlic, vermouth and 'herbs' and is really good.

So does anyone have a favorite way to jazz up cream cheese? I don't but have a feeling there's some pretty good ones out there!

Thanks,

SMSapphire

posted in Recipe Exchange - 17 replies

Home made jelly pics

perfectinsanity — Mon, 25 Feb 2008 17:59:28 GMT

Whoa that jelly looks amazing!!
Can you post a recipe?
How spicy did it end up being?
Whats your favorite thing to put it on?
There is a lady that sells some spicy jams at that Farmers Market that I love and I have always wanted to make my own.

posted in Recipe Exchange - 0 replies

Blue garlic?

dustynipples — Tue, 16 May 2006 00:00:01 GMT

I made artichokes tonite. Didn't have the patience to be tedious about it so I just trimmed my chokes (keeping them whole), and put them in my casserole dish. I poured lemon juice and olive oil over the top. About a cup of water for steaming, salt, pepper, then threw some minced garlic on top. Put in the oven and when I checked in on them about a half hour later, the garlic that was sitting on top of them was bright blue! Pretty! and freaky. It tastes fine, but has anyone ever seen blue garlic before?

posted in Recipe Exchange - 21 replies

Eggo Waffles

petra — Sat, 16 Feb 2008 02:57:20 GMT

I'm looking for a recipe to clone Eggo Original flavoured waffles...they are sooo good!

posted in Recipe Exchange - 1 reply

Sauted Paillard Poitrine de Poulet Avec du Citron et de Fines Herbes

Cliff — Thu, 14 Feb 2008 17:57:14 GMT

Sauted Paillard Poitrine de Poulet Avec du Citron et de Fines Herbes

(Sauted Pounded Chicken breast with lemon and herbs)

Chicken breasts de-boned as many as you please.
Lemon juice
Salt
Pepper
Basil
Oregano
Oil

Mix plenty of basil and salt and pepper and oregano in a little bowl

Pound the breasts thinner than a quarter of an inch (Paillard).

Stack on plate using the salt and herb mixture on each successive Paillard.

Put some oil in a large frying pan and get it hot

Fry the Paillards in the pan don’t crowd and don’t mess with the Paillards you want them to brown. So let ‘em.
Brown on each side.

Remove the Paillards when browned slightly to a plate and deglaze the pan with a half cup of lemon juice adding about half a cup of Basil.

Re apply the Paillards to the pan to poach slightly in the lemon and basil

Cook the Paillards a tad more then remove and serve or stack for later.

They make a wonder main course for a meal Really tasty and good.

OR

The make the worlds best chicken breast sandwiches with a nice thick (1”) slab of iceberg lettuce and mustard Mayo and onion.

I put mustard under and on the Paillard then the onion on the Paillard and the lettuce on top and I use Mayo on the top slice of bread.

Use the microwave to heat the Paillards nice and hot when assembling the sandwich.
It really is to die for.

posted in Recipe Exchange - 2 replies

Yummy infused olive oil!

SMSapphire — Tue, 12 Feb 2008 03:28:29 GMT

Due to family circumstances, I've spent a bunch of time in Modesto, CA over the past 1 1/2 years and found this place that was not far from my Dad's house:

http://www.sciabica.com/cgi-bin/webc.cgi/home.html

They make a variety of regular and infused olive oils and they are WONDERFUL! They are a bit pricey, but their lemon oil, rosemary oil, garlic oil, and basil oil have been staples in my kitchen for the last six months. I've been making a point of buying one bottle every time I'm over there now.

Their bread dips and cured black olives are not too shabby either.

SMS

posted in Recipe Exchange - 1 reply

My hot-/-flavoring sauce

Cliff — Tue, 12 Feb 2008 13:55:22 GMT

Every couple of years I make up a new batch and can it up in Mason quart jars. It started when this chick I worked with gave me a jar her grandmother made. They were Chinese so the stuff was mostly oil and peppers. It was very, very good.

I made it that way once and liked it but, I wanted more. So I started experimenting with - well - everything I could think of. Now, I have all the Indian spices that you'd normally think of in a curry; Chinese 5 spice; chocolate; citrus; wasabi; tomato paste; salt; black pepper, balsamic; molasses; brown sugar; and lots of oil with as many different kinds of hot peppers as I can.

As an aside I have found that Chinese 5 spice is a nuclear bomb for aromatic bouquet. It changes when you heat it and when it's in contact with other things. It makes food light up with flavor.

I ended up with a recipe in my head - no measurements - that is heavy on the indian flavors yet has tons of undertones that impart a very complex and flavorful composition to any dish I put it in - and I put it in most of my cooking. It's also hot as hell so a little dab'll do ya.

I get my main ingredients in asian and indian food markets the peppers and spices are cheap in the large bags. The Japanese & Korean stores are particularly high quality and clean. They sell peppers spices and herbs in all sorts of forms from finely ground to flaked - you name it. All nicely vacuum bagged. I gotta say the Japanese and Koreans are the cleanest and most sophisticated out of of all the orient when it comes to food retailing.

At any rate I do this on the stove top in a big pot in a huge 12 Quart stock pot. I am re thinking this though. I am thinking that I might get better heat and less charring if I did it in the oven. So that's what I'm going to do this year.

I'll start it on the counter and go straight to the oven.

I think I'll try to pay attention to the volumes this time. I never do. It's one of those "Ohh I think I'd like more of this ingredient." things.

posted in Recipe Exchange - 2 replies

Any Pineapple Chicken Salad Recipes?

bennettandsimone — Thu, 07 Feb 2008 20:35:37 GMT

I need one by Saturday - I'm going to a Blessing Way and would love to bring this as my dish! Thanks!!

posted in Recipe Exchange - 1 reply

My Boston Brown Bread

Cliff — Sat, 09 Feb 2008 21:27:39 GMT

1 tablespoon unsalted butter for greasing
1 1/2 cups brown bread flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup dark molasses
1 tablespoon coco
1 cup milk
1/2 cup dried currants or raisins (optional)

Brown bread flour is a New England thing. It is made from whole wheat, rye and Graham flour (you can sub Cornmeal if you want) It is equal parts or each.

Heat the oven to 325 deg F.
Grease a 1 quart pudding mold or 1 pound can.

Combine the ingredients: flour, baking soda and salt in a mixing bowl. Stir in the molasses and milk and coco. Fold in the currants.

Fill the mold or can about 2/3 full – it’s going to rise. Cover with foil and secure it with a string.

Put that in a pan with boiling water in it. Deep pan so the water comes up at least half way up the mold or can.

Pop that in the oven and steam for 2 hours, - Maintain the water level use a boiling water to refill

Add more boiling water if needed in an hour or so.

It’s done when a skewer comes out clean.

Let rest a while before taking it from can or mold.

Serve how with butter

posted in Recipe Exchange - 2 replies

CHICKEN CACCIATORE w/ POLENTA

Cliff — Mon, 11 Feb 2008 14:24:39 GMT

CHICKEN CACCIATORE w/ POLENTA

Goes well with a robust dry red wine.
I like a Gevre with this.
My preference is:
Gevrey - Chamberlain
Philippe Leclerc 1993
He makes the stuff himself and it’s super good. Blackberries, tannin, you name it - - there are lees in the bottle so let it settle.

Serves 6
- - - - -
1/4 cup - - - - - Olive oil
6 - - - - - Pieces Frying chicken (legs-with thighs attached and breast halves)

1 1/4 cup - - - - - All-purpose flour, seasoned –with:
…………1 tsp - - - - - hot paprika or ceyanne, salt and pepper to taste)
…………1 - - - - - seeded habanero (diced finely)

1/2 cup - - - - - Thinly sliced onion
1 - - - - - Whole head of Gralic cloves, minced (OK two)
2/3 cups - - - - - Dry Marsala (sherry)
2 - - - - - Green sweet bell pepper, (Tear the little suckers up about 1 and a half inch don’t cut ‘em)
2 - - - - - Yellow sweet bell pepper(Tear the little suckers up about 1 and a half inch don’t cut ‘em)
2 - - - - - Red sweet bell pepper (Tear the little suckers up about 1 and a half inch don’t cut ‘em)
2 - - - - - Carrots, thinly sliced
4-5 - - - - - Celery stalk, thinly sliced
2 tblsp - - - - - grated lemon zest
1 pound - - - - - Mushies
2 cans big cans - - - - - Canned crushed Italian plum tomatoes
1/2 cup - - - - - Dried basil
2 tbls - - - - - Dried thyme
2 tbls - - - - - Dried oregano
2 - - - - - Jars artichoke hearts, drain (hold till last)
- - - - - Salt and pepper to taste
2 Cups - - - - - Fresh grated Parmigiana cheese for the table

Heat oil in heavy large skillet. Coat chicken with seasoned flour, shaking
off excess. Brown chicken on all sides over moderate heat, being careful
not to crowd skillet. Remove and set aside.

In the same skillet saute the veggies, then separately saute the onion and garlic
Turn heat to high and add wine, scraping up browned bits from bottom of skillet. Add chicken, vegetables and herbs (but not artichokes). Cook 5 to 7 minutes.

Cover and simmer until tender, about 30 minutes. Add herbs. Adjust seasoning to taste.

Remove the Chicken and artichokes. Cook the sauce down to thicken it add the artichokes at the last few minutes. Then return the chicken. Or simply add arrowroot.

At the same time make Polenta using Yellow Cornmeal

Italian traditional polenta

2 tsp butter
1 tsp salt
2 cups cornmeal
3 cups Water
Bay leaf Boiled before cooking the cornmeal.
Whisk corn meal as you slowly add it to boiling water ( Have a kettle of boiling water nearby you may need more).

Pour the cooked polenta out onto a flat surface (no sides)
Let is set up and get firm.
I cut polenta with a string. I slide under the polenta and pull it up through the polenta. You can use a moistened or oiled knife – but the string is easy and works great. Cut it in squares.

Set the Polenta squares on a serving dish arrange them together or - however.
Set the chicken around the polenta.
Smother the chicken with the veggie tomato sauce.

About Polenta: Don’t sweat it. If it’s too stiff: add water or milk & whisk. Too loose: cook a little longer.

posted in Recipe Exchange - 0 replies

bread in a crock pot?

Sarah — Tue, 15 Jan 2008 23:37:59 GMT

Does anyone know how to make bread in a crock pot and without a mold? All the recipes I've come across require a coffee can or mold, and I don't care if my bread comes out in crock shape... I'm just looking for a basic wheat bread recipe that's mix and go. Does this exist?

posted in Recipe Exchange - 6 replies

Lemon Cake

angeliquenothing — Tue, 08 Jan 2008 17:31:18 GMT

Does anyone have a good recipe for lemon cake and/or lemon frosting? I really want to make lemon cake, but I don’t want to just go with any recipe that I find, I would much rather be given a recipe that you like and have tried!

posted in Recipe Exchange - 12 replies

BFD - Best Fish Dish

Ogden — Sun, 10 Feb 2008 16:25:07 GMT

I adapted this from a recipe in Smoke & Spice by Cheryl and Bill Jamison

Soused Swordfish

3/4 C. dark rum
3/4 C. chicken stock
3 cloves garlic, minced
1 T. green peppercorns with their brine

2 lbs swordfish steaks - 3/4" thick or so.

Combine the first four ingredients, and pour over the swordfish. Refrigerate and let marinate for at least 2 hours. Then let them sit at room temp for about half an hour.

Warm your smoker up to 225 degrees. Drain the fish and smoke for 1 hour, until cooked through. You can reserve the drained marinade, simmer it and splash a little over the fish at serving time, it you like.

Serves 4

The original recipe calls for bourbon which is also delicious.

posted in Recipe Exchange - 1 reply

Eggplant

Kara — Tue, 29 Jan 2008 07:54:38 GMT

Anyone have a good recipe for eggplant? I just bought some at the store the other day and am now in search for a tasty way to cook it!

posted in Recipe Exchange - 14 replies

inauthentic, tasty guacamole

Chris — Sat, 09 Feb 2008 20:12:12 GMT

At a party I ate some avocado dip that was really good. But what stood out more was its surprise--it was made with parsley. Whoever made it had mistaken parsley and cilantro, or, maybe, chosen parsley instead. The dip was really good, and if you'd like something different, it's worth doing.

This also shows yet again the great evocative power of food to bring up memories. Within seconds of tasting it, I was taken back several years, to when we had a guest chef from overseas. He came into the walk-in as I raised a bunch of parsley up to my face, inhaling it. He smiled and said that even after all these decades, he liked to do the same thing, to make sure. Now, maybe he in fact can distinguish parsley and cilantro at 20 paces. But he smiled and said that to me.

And at that party, I was for a moment able to recall a great day of prep, great night of cooking, and great post-night round of revelry and hilariousness.

posted in Recipe Exchange - 1 reply

Sorghum

Ogden — Sun, 03 Feb 2008 15:21:48 GMT

I picked up some whole sorghum at 99 Ranch yesterday. I use whole grains in soups and stews a fair bit.

Does anyone have any recipes or suggestions for using whole sorghum?

posted in Recipe Exchange - 1 reply

Need advice on cooking techniques

BlingAyez — Sat, 29 Dec 2007 20:08:40 GMT

I cook for about 20 people frequently. While the budget is limited we can afford meat. Often I make soup or stew or a casserole. But the extra ingredients are not in the budget -- boullion, cooking sauces, etc. I do have limited spices like S&P, garlic, basil, oregano, tarragon and a few more.

What techniques can I use to increase the flavor without needing special spices all the time? We're talking mainly chicken in a few different forms and ground beef.

posted in Recipe Exchange - 19 replies

What am I missing - Taco Salad Bar for Superbowl game

sentient1 — Sat, 02 Feb 2008 00:47:52 GMT

Here's what I can think of so far - I think I'm missing something...and would like some input.

thx

Avocado
black olives
chicken
corn kernels
Cornbread
Dessert - flan or Mexican cake
ground beef
guacamole
hard taco and tostada shells
Lettuce
Onions – chopped
Pork tamales
Refried beans
Salad
salsa
shredded cheese
soft flour tortillas
sour cream
Spanish rice
Tomatoes

Shopping List

Produce
2 bags ready-made salad kits
1 bag shredded iceberg lettuce (or 1 whole head lettuce)
2-6 chilies or 2 bell peppers
2 large onions
Various vegetables for dipping (carrot sticks, bell peppers, jicama, etc.)
2 large tomatoes
4-6 large avocados (if not using ready-made guacamole)

Dairy
Milk (for the cornbread and flan)
Eggs (for the cornbread)
1 large (32 oz) Sour cream (or more, if needed to prepare the dip and/or the guacamole)
Butter (to serve with the cornbread)
Deli
8 oz. cheddar cheese, grated (for the tacos)
1 large ready-made guacamole (if not making fresh)

Meat
2 pounds chicken tenders
3 pounds ground beef (15% fat)

Packaged Goods
1 box cornbread mix (check directions for any required ingredients besides milk & eggs)
2 boxes of instant Spanish rice (check directions for any required ingredients besides canned tomatoes)
2 boxes of Flan mix (optional -- check directions for any required ingredients besides milk)
2 cans (15 oz. ea) tomato sauce
2 cans (14.5 oz. ea) chopped tomatoes (if the Spanish rice calls for it)
2 cans (15 oz. ea) of refried beans
1 can sliced black olives
1 box chicken bouillon cubes
10 small taco shells
10 small tostada shells
10 small flour tortillas (for the taco bar)
Light cooking oil
Salad dressing (if not included in the salad kit)
2 bottles taco sauce
Tabasco sauce
Salsa
Honey (to serve with the cornbread)
Vegetable dip (or dip mix for sour cream)

posted in Recipe Exchange - 10 replies

Duck

Ogden — Sun, 23 Dec 2007 22:34:49 GMT

I love duck. Wonderful rich flavor. Makes great stock for soups.

I'm doing a duck today on the smoker.

Marinade:

1 C. orange juice
1/4 C. minced ginger
6 cloves garlic, minced
1/4 C. chopped parsley
1/4 C. chopped cilantro
2 jalapenos, chopped
3 T. soy sauce
2 T. brown sugar
1 t. allspice
1 t. thyme
1/4 t. cinnamon

6 lb duck

Combine all the marinade ingredients in a blender and puree. Marinate the duck for 8 hours or overnight.

Heat the smoker to 225F. Cook for 4-6 hours.

...I'll let you know.

posted in Recipe Exchange - 5 replies

Quick Easy Wine Cake- I must seem like a alcoholic to you....

Karbear — Mon, 31 Dec 2007 05:53:53 GMT

1 1-pound, 3 ounce package yellow cake mix
1 4 1/2- ounce package instant vanilla pudding mix
4 eggs
3/4 cup oil
3/4 cup cooking sherry
1 teaspoon nutmeg

Combine all ingredients. Beat with electric mixer for 3 minutes.
Pour batter into greased and floured bundt cake pan. Bake at
350 degrees for 45 to 50 minutes. Sprinkle with powdered suger
Serve with fresh berries

I'm realy not an alcoholic, i do cook with it too....HA HA

posted in Recipe Exchange - 7 replies

Braised endives & Wine

Cliff — Fri, 01 Feb 2008 22:52:46 GMT

Braised endives & Wine

A comfort food that is relatively low-calorie and really good for you.
3-4 Belgian endives (enough to fill your frying pan snugly when sliced in half lengthwise)

Drizzle olive oil in Pan Basil flavored is best
1 cup white wine
2 Tbs (roughly) lemon juice
3 bunches of Scallions chopped in thirds
1 garlic crushed
1 scant tsp sugar
salt and pepper to taste

Put the oil in a nice heavy bottomed frying pan and heat.

Slice the endives in half lengthwise and add them to the pan, keeping the heat relatively high let the edges of the endive caramelize.

Add the leeks

After a few minutes, turn down the heat to low and pour in the wine.

Add the garlic

Sprinkle the sugar and lemon juice over the endives and cover loosely. Simmer for 20 minutes or until tender. (Obviously it depends on the size/thickness of your endives.)

Salt and pepper to taste.

The endives,even when tender, retain a bit of bite and are steeped in the wonderful broth. It's a fantastic combination.

posted in Recipe Exchange - 1 reply

chicken salad

jungl3thug — Wed, 30 Jan 2008 22:39:21 GMT

as i'm sitting here eating costco's chicken salad, enjoying it as always, i am wondering how to recreate it. anyone have any ideas? i know they use their unbought chickens to make it, but what other spices, etc?

posted in Recipe Exchange - 7 replies

Takoyaki

Johnny — Tue, 29 Jan 2008 06:36:40 GMT

Anyone have a good recipe for this wonderful delight?
Btw, anyone know a good place I can order Takoyaki in the LA,CA area?
Thanks!

posted in Recipe Exchange - 3 replies