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Post by nana on Nov 22, 2016 18:32:56 GMT -5
We are traveling this year so wont be taking the traditional escalloped oysters that my dad and grandpa always made. Sad about that, but I will be changing it out with jalapeno whiskey we bought at a local distillery ( it is located near Glacier National Park -- don't tell anyone but it probably is one of the reasons we visit that park so frequently). Our hostess makes bloody Marys every year so we will be trying the whiskey out on those.
I am going to miss cooking this year. I love to make pies and constantly am looking for sweet potato or pumpkin pie recipes. I just came across a pumpkin flan recipe.
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Post by Ripley on Nov 24, 2016 15:33:51 GMT -5
Oyster dressing is a tradition in my family I skipped this year. I can't wait to hear about the jalapeño whisky the Bloody Mary's sound fantastic. Fate is laughing at me today-Duke cut our power because of wildfires, but my turkey & mashed potatoes were done , thankfully. We have cranberry sauce, lovely fresh fruit, plus much alcohol so we are happy and laughing this year. Herb Dressing/stuffing , gravy and steamed carrots with green beans, can wait until tomorrow.
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Post by deadhead on Nov 27, 2016 20:44:51 GMT -5
Rice pudding with our leftover dinner rice. Just in time for the show.
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Post by Ripley on Nov 29, 2016 0:38:13 GMT -5
That sounds wonderful deadhead. I'm quite fond of rice pudding. I had trukey breast ramen tonight with the last 1/3 of my turkey I didn't freeze from Thanksgiving. I made ramen stock with the turkey carcass and used most of the greens (bok choy, mustard and brocoli) i had left from the power outage which were never cooked that day. I hate food waste.
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Post by MorganBGone on Dec 5, 2016 0:06:30 GMT -5
Dagnabbit... Now I have a craving for my mom's rice pudding. I might have to offer an exchange for the gift I just bought her from Sephora rather than giving it to her for Christmas. I tried to make my mom's rice pudding myself once.
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Post by honkytonkwoman on Dec 5, 2016 12:32:31 GMT -5
I made honey-baked lentils last night with gray (not the green ones) lentils and they were delicious (I threw in some sweet Italian sausage I had in the freezer). I heated some for my lunch today but my God they looked terrible. They looked like they were under the Gray Spell from Halloweentown. Still tasty though.
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Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
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Post by Rosie on Dec 10, 2016 1:33:41 GMT -5
I made honey-baked lentils last night with gray (not the green ones) lentils and they were delicious (I threw in some sweet Italian sausage I had in the freezer). I heated some for my lunch today but my God they looked terrible. They looked like they were under the Gray Spell from Halloweentown. Still tasty though. Have you tried the red lentils? They look better in soups and such. I love red lentil soup. I pretty much use this recipe - sometime add some grated carrot and celery for extra texture. I have ground cumin and coriander - use about 1 tsp of each. cooking.nytimes.com/recipes/1016522-red-lentil-soup
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Post by honkytonkwoman on Dec 10, 2016 7:45:27 GMT -5
I made honey-baked lentils last night with gray (not the green ones) lentils and they were delicious (I threw in some sweet Italian sausage I had in the freezer). I heated some for my lunch today but my God they looked terrible. They looked like they were under the Gray Spell from Halloweentown. Still tasty though. Have you tried the red lentils? They look better in soups and such. I love red lentil soup. I pretty much use this recipe - sometime add some grated carrot and celery for extra texture. I have ground cumin and coriander - use about 1 tsp of each. cooking.nytimes.com/recipes/1016522-red-lentil-soupI will try the red ones. I'm sure it would be more attractive LOL
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Post by Ripley on Dec 11, 2016 14:48:50 GMT -5
Just made Vietnamese Pork-Lemongrass meatballs. Very easy and these are baked, not fried, so much healthier than most. Ready for noodle soups, vietnames tacos, noodle bowls and salads plus bahn mi sandwiches. Happy to share the recipe if anyone wants it.
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Post by MorganBGone on Dec 11, 2016 15:16:33 GMT -5
Just made Vietnamese Pork-Lemongrass meatballs. Very easy and these are baked, not fried, so much healthier than most. Ready for noodle soups, vietnames tacos, noodle bowls and salads plus bahn mi sandwiches. Happy to share the recipe if anyone wants it. Would they work with ground beef or bison, or would the meat's taste be too strong for the other ingredients? For some reason, I have an aversion to any other ground meat, but I do typically like Vietnamese flavours. Alternatively, could the other ingredients be combined with pork tenderloin medallions or shredded pork to make a filling?
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Post by Ripley on Dec 11, 2016 15:22:46 GMT -5
The recipe uses ground pork, but does have an option for using pork tenderloin, which is cubed and then run through the food processor. Lemongrass is used with cilantro, fish sauce, garlic and scallions, so I think you could substitute poultry or ground beef with no probems. The recipe comes from Gluten free Asian Kitchen and I am happy to share it with you MorganBGone. I love it because I often make these based upon what I have, adding in or swapping ginger, toasted sesame oil, thai basil, mint, shallots, etc. BYW, I use lemongrass paste in a tube since good lemongrass stalks are very hard to find where I live.
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Post by MorganBGone on Dec 11, 2016 15:36:34 GMT -5
Ripley, I'd love to have the recipe, though I'll probably swap out the cilantro for something else. Suggestions? I've seen the lemongrass paste in store and will go with that if I can't fine the real deal; that said, we have a couple of fairly large Asian markets here, as well as an "international" (or whatever they term it) Save-on Foods, which has a definite east Asian bent.
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Post by Ripley on Dec 11, 2016 15:41:38 GMT -5
You should be able to find the real thing - lucky you! I think swapping the cilantro with fresh mint and basil would be the best options and you'd not miss the cilantro. Some folks have that gene which makes cilantro taste soapy or bad. Very forgiving recipe which is one reason I love it. MorganBGone. Here it is for you
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Post by MorganBGone on Dec 11, 2016 15:47:06 GMT -5
Thanks, Ripley. The recipe looks very manageable, and mint and basil would definitely be preferable. Cilantro is definitely not my mouth's friend.
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Post by Ripley on Dec 11, 2016 15:52:53 GMT -5
Let me know fi you want the spicy mango sauce recipe- here is the Nuoc cham:
1/2 cup sugar
1 cup very warm water
14 cup Asian fish sauce ( i go light here since the smell of fish sauce is not always great)
1 Tablespoon freshly squeezed lime juice
1 Tablespoon unseasoned rice vinegar
1 clove of garlic, minced
1/2 teaspoon red pepper flakes or 1/2 fresh chili pith removed (seeds optional)
In a small bowl combine the sugar with the water, and stir until the sugar dissolved. Add the fish sauce, lime juice, rice vinegar, garlic and red pepper flakes. Refrigerate until ready to use. The sauce will keep, covered, in the refrigerator for about 2 weeks.
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Post by MorganBGone on Dec 11, 2016 16:01:33 GMT -5
The nuoc cham looks appealing. Thanks for that one, too.
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Post by Ripley on Dec 11, 2016 17:18:06 GMT -5
Always a pleasure sharing good food. I ended up cleaning out the fridge, but didn't have much on hand. Just some bok choy, fresh mint, cilantro & carrots plus chicken stock I needed to use. So I made rice noodle soup.
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Post by honkytonkwoman on Dec 11, 2016 19:08:31 GMT -5
Apple Crisp-Maine recipe. Apples sprinkled with cinnamon, salt, water. Topping is sugar, flour, butter.
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Post by Sexual Chocolate on Dec 11, 2016 20:00:15 GMT -5
So I had a steak for lunch - now I'm thinking of having a giant lobster tail drowned in butter for dinner. What's the likelihood of me having a heart attack before the day is done?
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Post by MorganBGone on Dec 11, 2016 20:18:02 GMT -5
So I had a steak for lunch - now I'm thinking of having a giant lobster tail drowned in butter for dinner. What's the likelihood of me having a heart attack before the day is done? I've eaten more artery-clogging fare in a single meal (pretty much every time I attend a family dinner) than what you're contemplating for the day. Prognosis: I think you'll survive (for a while, anyway).
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Post by Ripley on Dec 11, 2016 20:23:53 GMT -5
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Post by Sexual Chocolate on Dec 11, 2016 20:42:11 GMT -5
Alright, Ladies, if I die it's been nice knowing you. At least I'll go with a full belly and a smile on my face.
P.S. I promise to haunt Gimple.
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Post by Ripley on Dec 13, 2016 13:37:42 GMT -5
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Post by Sexual Chocolate on Dec 13, 2016 13:56:52 GMT -5
Thanks, Ripley. Twerking Santa always puts a smile on my face too.
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Post by greaterpursuit on Dec 13, 2016 22:11:24 GMT -5
Has anyone starting baking Christmas cookies and cakes? (she asks, drooling)
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Post by Ripley on Dec 13, 2016 22:28:38 GMT -5
Has anyone starting baking Christmas cookies and cakes? (she asks, drooling) My baking starts this weekend greaterpursuit- pound cakes, cookies and various sweet and savory breads. Nutella cheesecake for a friend's birthday too. How about you?
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Post by v on Dec 13, 2016 22:35:24 GMT -5
Me and my little friend made these yesterday and they turned out great!. Almond Joy cookies. An single batch made 24 cookies. We changed a few things because he is on a restricted diet: Used low fat sweetened condenced milk. unsweetened coconut semi-sweet chocolate chips unsalted Almonds getinmybelly.com/almond-joy-cookies/
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Post by greaterpursuit on Dec 13, 2016 22:44:20 GMT -5
Has anyone starting baking Christmas cookies and cakes? (she asks, drooling) My baking starts this weekend greaterpursuit - pound cakes, cookies and various sweet and savory breads. Nutella cheesecake for a friend's birthday too. How about you? Baking is not one of my better skills, though I can usually manage not to mess up fudge. I'm going to try Divinity fudge this year. Fingers crossed. Nutella cheesecake sounds scrumptious.
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Post by MorganBGone on Dec 14, 2016 4:19:36 GMT -5
Dagnabbit... Now I have a craving for my mom's rice pudding. I might have to offer an exchange for the gift I just bought her from Sephora rather than giving it to her for Christmas. I tried to make my mom's rice pudding myself once. Update: One Dr. Jart BB Cream later, I had rice pudding for supper. It was, unlike my own attempt, delicious. Why oh why can I not make something comprised primarily of pearl rice, sugar, evaporated milk, raisins, and nutmeg and simply mixed together in a casserole dish prior to baking? When I did it, the evaporated milk failed to absorb into the rice, resulting in a sweet soup with hard rice. It was supposed to be foolproof.
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Post by honkytonkwoman on Dec 14, 2016 13:23:59 GMT -5
Hmmm. I've made baked rice pudding before but I think the recipe called for cooked rice. It's been a while. I do make tapioca pudding. Yum.
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