Pot roast [08 Nov 2009|09:28am] cooking [dearnana] All right, I have some roast that needs potting and I would love to hear your best recipes! I will report back later tonight how it went :) Thankies <3 1 comment|post comment

Here we go 'round the mulberry bush [08 Nov 2009|08:38pm] cooking [gemfyre] My mum popped over to visit today. She gave me a 2L ice cream container full of mulberries! I love mulberries, but can't eat that many before they'll go off. Hit me with your best mulberry recipes people. Good crumbles, jams, other ideas, I'll take 'em all. I just had a bowl straight and now my fingers, lips and teeth are purple/black. Oops. post comment

Texas Governor's Mansion Cowboy Cookies [07 Nov 2009|11:30pm] cooking [gotyellowcard] Testing out one of the Presidential Cookies on my blog HERE. Check it out for some more drool-worthy pictures! Made with oats, chocolate chips, pecans, and coconut. ( Recipe also behind cut.. ) post comment

Leftover Vegetable 'Soup'? [07 Nov 2009|10:17pm] cooking [arial_destiny] So, today I decided to make some vegetable stock, that went well and now I have portions of frozen stock in my freezer. Since I didn't want to waste the vegetables, I put them and some of the stock into my blender and made vegetable soup. The thing is, because it's made of mostly carrots and onions, it's sweet. Being Chinese, I have a dislike of sweet soup, since I grew up on salty soup. Now, any suggestions on what I can do with all this soup? Any interesting ways to put it in dishes or made it into salad dressing or anything like that? 3 comments|post comment

Noodle, Noodle [07 Nov 2009|09:54pm] cooking [corrne] I was talking to my MIL today and she mentioned that she would like a Pasta maker for Christmas. She has been making noodles by hand for years and would like to have a machine now. I'm looking for some advice on what to buy. I'm trying to keep it under $50, that is the only stipulation. Thanks in advance. post comment

Broth [07 Nov 2009|12:41pm] cooking [evaelisabeth] I've been thinking about trying to make a vegetarian broth that could take the place of chicken stock when making things like thai soup or a chicken and dumpling soup. I'm looking to make a rich full flavor that could potentially stand on its own with just a few noodles thrown in. Here's my thought any suggestion or comments are very much appreciated: 1 stick cellery 1 large carrot 1 medium leek 1 medium onion Stalks from mushrooms (as much as I have on hand from that week) 3 cloves of garlic 1 small bunch parsley 6 peppercorns Salt to taste Sprig of Thyme (or two) Olive Oil Chop the onions, carrot, leek and cellery and fry in a bit of olive oil till caramelized. Add the rest of the ingredients (only the stalks of the parsley) and a couple of litres of water bring to the boil, reduce heat and simmer for approx 20 min (not sure about this time). Strain chop a goodly amount of parsley and add to the broth. What do you think? My Mom is a vegetarian so I'm trying to adapt some of my favorite soup recipes for her which is difficult with chicken soup and dumplings :-) 21 comments|post comment

Jalapeno Jelly [07 Nov 2009|11:51am] cooking [nightrecordings] I just bought a jar of hot pepper (jalapeno) jelly at the farmer's market. I've never had it before and was wondering, what is everyone's favorite way to eat this? What does it taste best on? Thanks in advance. 19 comments|post comment

Help! [07 Nov 2009|01:43pm] cooking [kicker] My husband's hobby is a radio show host. He calls local sports for a low power radio station. The boys' football team has made play-offs and he hosts a coach's show on Monday nights. At the show, there are two coaches, two radio hosts, sometimes a few family members and 2-4 players. Usually 8-10 people. Last week I made my special chili and it was inhaled. I want to make food again because they won't eat until 9:30 if I don't feed them. I can't let that happen...I thought about making wings because their "wings show" was canceled from a local restaurant due to short notice. What could I make to go with wings, as wings are NOT a dinner. Is there a better dinner choice in mind? They don't have ANY cooking/kitchen items at the station, so items are always sent from my kitchen with a "this better come back or you're dead" disclaimer. Nothing's gone missing yet. Crock pots are what usually get sent with serving utensils. I have a large crock pot and a small crock pot. Ideas and help are not only needed but greatly appreciated!! thanks in advance! 5 comments|post comment

chocolate cake.... gone WRONG [06 Nov 2009|08:42pm] cooking [_lazydreamer_] [ mood | disappointed ] Hey y'all. I'm neither a baker nor a choca-holic by any means but my craving for chocolate this week went through the proverbial stratosphere. This cake caught my fancy and I tried to make it tonight, but the results were rather disappointing. The chocolati-ness tasted kind of... stale (if that makes any sense)? The texture inside the cake seemed ok, but not as moist as I expected it to be, but the outside was a bit crispy. I had to make weight to volume conversions as I lack a kitchen scale. I also had to substitute heavy cream for double cream, which is not available in the US. So I'm thinking my conversions and/or the double cream substitution contributed to my less than fabulous chocolate cake. Or salt may just have been needed. In any case, any suggestions that would make this cake taste awesome would be incredibly appreciated. ( The recipe with my conversions ) 26 comments|post comment

Egg drop soup [06 Nov 2009|09:51pm] cooking [quiggibub] How do I make the kind of egg drop soup you find at Chinese take-out places? You know, neon yellow, gentle but yummy flavor, and nice and thick? All the recipes I find that have pictures end with a pale broth and loaded with green onions, which I do not want. I just want something very close to my favorite neon colored soup. 5 comments|post comment

Chicken Cacciatore [06 Nov 2009|07:13pm] cooking [rockerchick172] I love spaghetti and meatballs a whole lot. My daughter hates it, so I usually cook spaghetti with boiled chicken balls every second weekend when my daughter is at her grandparents. I would like to make it more nutritious by adding vegetables to it, and cook either chicken cacciatore or spaghetti Bolognese instead, but don’t know how. I was wondering if anyone could help me with that. I wanted to use strips of chicken, carrots, celery, green pepper, garlic, yellow onion, spaghetti, spaghetti sauce and parmesan cheese. Here is a recipe for boiled chicken balls that I got from a Rachel Ray show, if anyone’s interested: Chicken Meatballs: 1 pound, 2 ounces/500 grams ground chicken 1 cup shredded whole wheat or whole grain bread (about 1 slice) 1/3 cup grated parmesan cheese 1/4 cup chopped fresh parsley, or 1 teaspoon dried parsley flakes 1 teaspoon dried oregano leaves 1/4 teaspoon salt Pinch of black pepper 1 large egg Mix the meatball ingredients together in a glass or ceramic bowl. Form into small 1-1/2” meatballs. Bring a large saucepan filled halfway with water, to boil. Carefully, drop the meatballs one at a time into the saucepan. Bring back to boil. Cook, covered, over a moderate heat for 25 minutes. 2 comments|post comment

cookbook request [06 Nov 2009|02:11pm] cooking [corvidophile] no recipe this time, actually a request for one / a cookbook hehe i love to cook, but my delving into ethnic cooking has been mostly east Indian. as such, i'm not confident to just start winging it when it comes to the delicate flavours in japanese dishes. while in the Heathrow, London airport, hubby and i at the Yo! Sushi restaurant (link). i had the most amazing and fresh tasting salmon dish. “Marinated Salmon & Dill” salad (under salads end of page). i could have eaten about 10 plates of it. of course restaurant recipes are hard to get ahold of sometimes, then I noticed they have a cookbook! DOES ANYONE HAVE THIS COOKBOOK? if so, could you tell me if the proper recipe is in the book and share it with me? i checked for it here, but alas, no copies. :( 5 comments|post comment

Feta Cheese [06 Nov 2009|11:32am] cooking [jennifer_nicole] I've just recently discovered the amazing food that is Feta Cheese - YUM. So far, I've just been putting (a large amount of) it on my salads. What other things can you do with feta? EDIT : I didn't reply to everyone but thanks so much for all of the wonderful suggestions!!    52 comments|post comment

marrow bone substitution [06 Nov 2009|10:00am] cooking [loren2582] Hello all! I'm making menudo rojo (Mexican tripe soup) from a slightly different recipe this time--that is to say, I'm actually using a recipe--and it calls for marrow bones. I've called around to all the grocery stores and carnecerias--no marrow bones, and they don't know when they'll have any. Do you know a good substitution for marrow bones? I don't want to do something crazy like cook a roast to get the bone, and I don't want to add anything that will change the flavor of the dish. What do you think? Is there a suitable substitution, or should I just let it go? Thanks for the help! 7 comments|post comment

Cranberry Orange Bread with Walnuts [06 Nov 2009|10:35am] cooking [elizabethsays] [ mood | accomplished ] Recipe here: http://www.theklutzykitchen.com/2009/11/thanksgiving-part-i-cranberry-orange.html ( RECIPE ) 6 comments|post comment

sheep milk yogurt [06 Nov 2009|04:53pm] cooking [see_kret_nono] I have about 300g of sheep milk yogurt in the fridge that needs to be used up ASAP. What kind if savoury warm/cooked stuff can I do with it? It's really good on it's own -- cold and plain, but I'm just really not in the mood for that... Thanks (x-posted) 3 comments|post comment

[05 Nov 2009|08:38pm] cooking [suitablyemoname] Suppose I wanted to make wonton soup from scratch. Bearing in mind that wontons contain raw pork (and my recipe has raw shrimp), could I assemble the wontons the night before, throw them in a bowl of water and keep them in the fridge until suppertime the next day, then just do the soup? Would leaving them in water for ~20 hours ruin the texture? (I can't leave them dry, or they'll dry out and go sticky.) Would freezing them be a viable option? 11 comments|post comment

Somethin' Sweet [05 Nov 2009|09:55pm] cooking [cozyjeans] [ mood | bored ] Hey all. I've got a serious sweet tooth going on tonight, but I'm not sure what to make. Let me tell you what I've got in my cupboard, and maybe someone will have a suggestion for me. Plenty of all purpose white flour plenty of granulated white sugar baking powder powdered sugar about 1/2 cup, maybe less, of light brown sugar 2 1 ounce pieces of Baker's unsweetened chocolate two sticks of salted butter plenty of margarine plus a bunch of spices; i.e. cinnamon, cloves, all spice, nutmeg, ginger and vanilla. I thought about blondies, but I don't have enough brown sugar. Any ideas? Thanks. 12 comments|post comment

Pot Roast [05 Nov 2009|07:59pm] cooking [autumn_sparks] Hello my food friends! I have a slight dilemma for you all. I want to make pot roast tomorrow evening, and I plan on making it in the crock pot. I feel kind of silly asking, since I should know by now, but I haven't worked much with a crock pot. The question I have is this: Do I need to cook the meat before putting it in the crockpot, do I just need to brown it, or can I just throw it in with the veggies? If someone could tell me, I would be eternally grateful. Thank you! 7 comments|post comment

Freezing [05 Nov 2009|05:27pm] cooking [lyssas_song] [ mood | curious ] Okay, so I am new to this whole idea of making food to store it for later use. Anyway, a while back, I froze some mashed potatoes. My mom has been down here twice since then and has asked me when I thought I should throw them out. How long can something be safely frozen, and is there a set time by when I should eat these? 7 comments|post comment

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