you guys have any good ones to share....
i hafta get my notebook to copy a few for ya..will be back
and it would be nice to try something new...so put em here... ;D
ok first recipe..
this takes longer to explain than to do
a favorite condiment with the chrismas (or other days) ham is horseradish beets
I grow all the parts so for me that makes it special
beets..picked during summer and canned and then entire contends are used..you can also make them fresh
let sit in the liquid overnight and then add to ground up horseradish root
*do not use plastic or aluminum for any part of this
this makes four quarts
beets..small whole..large sliced..mixed up..whatever works for you
cooked till tender
popped out of skins
packed in hot jars
covered with liquid
processed for 20 minutes
liquid ratio...can be multiple for bigger batches
1 1/2 cups vinegar
1/2 cup of water
2 1/3 cups sugar (hubby likes it on the sweet side you can back this off to just 2 cups of sugar )
heated to boil
poured over beets in jars.. or put beets into pot and cool and frig overnight
horseradish is dug in the cool or cold of the fall
washed and scraped the skin off
ok.. we have a commercial grinder but any size grinder will work
just be prepared to have your sinuses totally cleared..you will need to do this outside or take several breaks
feed the horseradish roots into the blend..adding beets and juice as you go
the amount of juice is dependant on the dryness of the horseradish...which is a result of different yearly growing conditions
and how much you want
but
be aware that after it sits a day the liquid is usually absorbed so don't panic
put in jars as gifts or a large covered container for later
one year we made lots and one jar got left in the back of the frig..
it does keep well for about 3 or more months
but the jar was on week 8 and surprise..it was sweet with a tang..go figure
so if you want it sweet..make it early
oh and if you haven't grown any of it you can still buy the parts in the store and give it a try
EN~JOY
another easy one
scalded lettuce dressing
grandmother was german and this is from my mother
fry bacon (not overdone) in skillet (iron works well for this)
drain grease (not needed)
towel dry bacon strips and set aside
in same skiller add
1/4 cup vinegar
1/2 cup of water
heat to blend
on low heat
add sugar to taste
start with 1 tablespoon
adjust to your liking
now
crumble bacon into skillet
combine well
pour over lettuce with (raw) onion rings while warm
any extra dressing can be stored in frig
EN~JOY
this one is a bit more involved..
hubby's mother made it every year at christmas but never shared the recipe
so I found this a few years ago and hubby says..yep that's it..so here ya go
change anything you want ..cause recipes are only guidelines
Sauerkraut Soup
small pork roast/shoulder/ribs/whatever you prefer (optional)
8 oz package of fresh mushrooms (old folks always used dried)
1 1/2 cups of boiling water
32 oz of sauerkraut (bag or can) with juice (homemade kraut is the best )
10 cups water
1/4 cup fresh cabbage cut for slaw (optional)
1/2 cup of barley
caraway seeds to taste
onion finely diced
stick of butter (or what ever fat-flavor you like)
5 tbls of all purpose flour
salt and pepper to taste
roast pork till well well done – set aside to slightly cool ..keep covered
bring 1 1/2 cups of water to boil..turn off
add mushrooms – dried or fresh..cut/diced whatever you prefer
let steep
in a large pot
10 cups of water and sauerkraut with juice
bring to a boil ..then lower heat
shred pork.. deglaze pan with mushroom water
OR
dump mushroom and water into roast pan and mix with shreded pork
get all the pork drippings from the pan
add this all to the soup pot with the sauerdraut
add barley and fresh cabbage
add caraway seeds to taste
cook on low to med heat
in skillet..melt butter or whatever you are using
onions
pepper and salt you can add more caraway seeds here if desired
when onions are tender..slowly add flour
add additional hot water as needed to mix so you have a gravy
slowly add onion gravy mix to soup pot mix completely
cook until fresh cabbage is tender
or at least one hour
some good thick crunchy bread and you're set
EN~JOY
my rule is to stick to the original recipe for the first attempt and then go from there
so this is copied from the cook book
with very precise measurements
but I have been making it for a few years and do approximations now
one squash to so many potatoes to so much stock...it still works
with all recipes you change it to suit your taste
this has become a favorite that I make often
I grow the squash, onions and potatoes and this is really really easy and yum
and you can freeze it...
just leave out the whipping cream until you thaw it and heat it..then add
again do not use aluminum pot
Butternut Squash Bisque
makes 4 servings
25g / 1 oz / 2 tbsp of butter or margarine
2 small onions finely chopped
450g / 1 lb squash...peeled, seeded and cubed
1.2 liters / 2 pints / 5 cups chicken stock
225g / 8 oz potatoes cubed
5ml / 1 tsp paprika
120 ml /4 fl oz / 1/2 cup whipping cream (optional)
25 ml / 1 1/2 tbsp chopped fresh chives
plus a few chole chives to garnish
salt and ground black pepper
melt butter or margarine in a large pan
add onions and cook over medium heat till onions are soft
approx 5 min
add to pan
the squash, potatoes, paprika and stock
bring to a boil
reduce heat to low..cover and simmer gently
for approx 35 min
or until vegetables are soft
I use an immersible stick blender for my soups
but you can cool and use a food processor or blender here
return to pan
add salt and pepper
and slowly stir in cream if you are using it
reheat gently
stir in the chopped chives just before serving and garnish with whole pieces
EN~JOY
and be ready to make a bigger batch next time
some desert..make ahead style
lots of calories
I'm not a baker so this fits the bill for me
Banana Split Cake
use 8 X 13 pan
chill 8 hours
2 cups crushed graham crackers
2/3 cups melted butter or maragine
mix and press into the bottom of the pan
2 sticks (1 cup)of butter softened
2 eggs
2 cups powdered sugar
1 tsp vanilla
beat until firm
spread over graham cracker
3 large bananas
-- sliced and dipped in the pineapple juice
place on cake in layer form
* tip
drain pineapple juice into a bowl
slice bananas into a strainer and lower strainer into bowl for
a minute..then drain for a second and layer slices
l large can (1 lb 3 oz) crushed pineapple..well drained
spread over sliced bananas
sprinkle with nuts...pieces or whole
top with marachino cherries
chill at least 8 hours
EN~JOY
hey..why aren't you guys tossin in some recipes ???
Busy chasing the Moon Sky LOL
But I will chuck in my all time fave drink before I duck back into youtube looking for a very good scene in SG1 Depicting Nations having a little tiff with each other LOL
Juice Pomegrante, Orange and Pineapple with some mint and drink a Gallon of it! I could practically live on that if I had top shelf from around the world :D
Sky otter - That scalded lettuce dressing - we had that in my (Czech/German) family too, but we called it "hot bacon dressing" and it always went over fresh spinich for a nice salad.
I am SOOO going to try that kraut soup!
When I'm not at work I'll add a few family favorites.
wa hoo.. glad you guys have joined in
> soma that sounds like you..lol
> wartoad..can't wait for your input...
on the dressing - it's always interesting how a simple recipe migrates
here's another dessert..i guess you guys can tell already that i don't follow instructions too often..hahahah...hubby says it's an adventure when i am cooking..but i really couldn't do it if he wasn't so easy to please.. he'll try anything
another easy one
Bread Pudding
stale bread ..something we don't have anymore
or you can used soft bread
basic recipe is 2 cups of bread..cubed
2 cups of milk
3 tsps of butter/ margine/ fat whatever
1/4 cup sugar or some type of sweetener
1/2 tsp vinallia
dash of salt
mix the ingredients except bread
place bread in a buttered pan
scald the mix mix and pour it over the bread
place baking dish in pan with water half way up pan
bake at 350 about an hour
or
until a knife comes out clean from the center
now the key to this is to personalize the pudding
one change is to add
apples and raisins and nuts
and then top with butterscotch or other flavored syrup
pears or any fruit that will cook to soft to stay with the consistency of the bread
and any toping that you can think of
we were at a fancy place for a meeting recently and they served bread pudding for dessert..
so this humble little item has come a long way
think up some good combo's and go for it
and as always
EN~JOY
You know what Sky I think Asians have a recipe almost the same as bread pudding in taste !
http://rasamalaysia.com/chinese-sweet-tofu-pudding-doufu-hua/
Obviously a bit diff in nutrition but they both taste pretty damn good :D
oh yum..yesterdays' playing with food turned out really well so i am sharing
we all know that the deep fried stuff is hard to make at home
sooooooo
i found this recipe and it was perfect..easy and tasted great..took a bit of time
but worth it
the only thing i would change is i would add maybe some pepper or papricka while cooking
you clean the wings
dry them
put them in a bag with some baking powder and a pinch of salt
shake
and
bake at 250 for 30 minutes and then 60 more minutes at 450
honest they are just the brst cruncy and juicy
here's the link so you can get the whole story of why it works as well as the juicy details
also several dipping recipes
yum
http://www.ourbestbites.com/2013/09/crispy-oven-baked-chicken-wings/
EN~JOY
Quote from: sky otter on December 22, 2013, 09:07:50 PM
we all know that the deep fried stuff is hard to make at home
We do? ???
/moves to sky otter's house
hehe
mandarin-almond salad
romaine lettuce
canned mandarin orange slices
almond slivers
sweet and sour dressing.
fast waldorf salad with a twist
iceberg lettuce
apple sliced into cubes
walnuts, broken up in individual pieces but not crushed
hidden valley ranch dressing
green onions chopped
I'm going to travel to Kenya this weekend and try to make Ugali with curry's I guess.
I could post another whole thread about how funny it is living in pocket of the city that has load's of African's and Chinese/Vietnamese...I never get tired of that logic..both partys who have done hard slog's at life co-inhabiting at different times into western culture !
http://www.youtube.com/watch?v=uzx7U1gWyco
In Somaville we will give the Esteemed Ugali a try out this weekend to see what them Slim Kenyan Runners live on! It will be fun making play dough :D
Can anyone add some more dish recipe ?
Quote from: sky otter on December 12, 2013, 02:25:24 AM
ok first recipe..
this takes longer to explain than to do
a favorite condiment with the chrismas (or other days) ham is horseradish beets
I grow all the parts so for me that makes it special
beets..picked during summer and canned and then entire contends are used..you can also make them fresh
let sit in the liquid overnight and then add to ground up horseradish root
*do not use plastic or aluminum for any part of this
this makes four quarts
beets..small whole..large sliced..mixed up..whatever works for you
cooked till tender
popped out of skins
packed in hot jars
covered with liquid
processed for 20 minutes
. . .
Sounds delicious. I see now . . . you said . . . I wondered if sliced or what.
Does the horseraddish do well in zones where it freezes? Have wanted to grow some.
Am looking for a good bean slow cooker recipe. Not sure I'll make it through the whole thread.
Thx for the thread and post.
Does the horseraddish do well in zones where it freezes? Have wanted to grow some.
not knowing where you are.. (or needing to) here is some info for you on the horseradish...
it really is easy and if you are desperate.. you can even grow it in a deep pot
good luck
this says good up to zone 3
http://www.organicgardening.com/learn-and-grow/horseradish
if you don't know your zone go here.. if you are in the states.. Europe and others I don't have any knowledge of zones ???
http://planthardiness.ars.usda.gov/PHZMWeb/
THX THX.
I'm in the SW, zone 4, I think.
Can you just plant some from the grocery or best to get from a nursery?
hi BWOSHIR
horseradish is almost a weed..a very tough tuber...you can do it either way
my first attempt was the top of a bought one.. I stuck it in the ground and it grew..
and grew and grew.. I dug it out several times and then just kept running over it with the mower for two years...
I am only telling you that so you think about where you want to put it.. :D
if you buy a horseradish root from the grocery and cut the top to plant .. it will grow
but you won't know what type you have or anything about it
if you buy it from a plant and seed place you will have a lot more information..doesn't mean a better plant..just more info..sometimes this is good..sometimes worthless..only you can decide
hubby cleaned the last batch we made and tossed the tiny (what he thought were unusable roots)
into the compost...he dug it out.. or thought he did..but even a tiny piece will grow.. so we now have it all over the place....sigh
I hope that gives you an idea of how easy it is to grow...
softer dirt will get you a larger straighter root tuber.. hard ground and it will send out side shoots
but it will grow
my farm to table pizza
first let me say how I laugh every time I here the farm to table phrase.......bwhahahahaha
ok.. I grew the tomatoes, garlic and basil and bought the mushrooms, oil, cheese and crust.. I am an horrible baker so I buy crust.. but most folks can make a crust..I gave up lol
I have this little chopper that I bought at wally world for under ten bucks
..went back and got one for my mom and sister.. best money I have spent for a kitchen toy
(http://i39.servimg.com/u/f39/13/55/53/83/00210.jpg)
basil.. pick quick soak in salt water and then roll in a towel to dry
clean the garlic and chop it..add the basil and chop it
add a little good oil but don't overdo it
otherwise use whatever portions suit you.. there aren't any rules to this.. just what you like
(http://i39.servimg.com/u/f39/13/55/53/83/00810.jpg)
spread the garlic basil oil mix on the crust, then sliced tomatoes..
I put coarse ground pepper on the tomatoes but not salt
I have found that thinner slices works better so they don't go to mush
then cheese .. then mushrooms
(http://i39.servimg.com/u/f39/13/55/53/83/01010.jpg)
(http://i39.servimg.com/u/f39/13/55/53/83/01210.jpg)
bake in a preheated oven at 425 F .. roughtly about 15 minutes
add your favorite beverage and yum
and you can add whatever you want to make it your own..this one I like with the fresh tomatoes
ok you guys have to add some stuff here.... ;D
Quote from: sky otter on August 13, 2014, 04:19:46 AM
hi BWOSHIR
horseradish is almost a weed..a very tough tuber...you can do it either way
THX TONS for your very informative reply.
Will check Stark Bros and some other sources. And Natural Grocers. LOL.
I guess no one has a favorite bean recipe for crock pots? Thought I had some Anasazi beans {originals for which were found in Mesa Verde, I think} but had to go with pintos. Threw some Navy beans in with those . . . and a little red bean, I think it was.
Planning to add some finely shredded carrots, mushrooms, lots of onion and some 'healthy?' sourced bacon. LOL. And some seasonings that I've not decided on yet besides some bar-b-q sauce. LOL. Any other suggestions?