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Recipes



   MeiDei  Not a recipe but a food prep hack that I tried. Butternut squash is a tough one to peel and cut. An easier way is to prick the squash in several places, put in microwave for a few minutes, let cool a bit and peel, so easy!. I used my 1100 watt unit for 10 mins. - too long, probably OK for a 600-700 watt microwave, but I'd start at 5 mins and 1-2 mins. more if needed. No microwave (? ) try the lowest oven setting & let us know how that works out.

The other 'trick' I found by accident. I last burned a pot of b'nut squash when called away to answer the door & caught up w/deliveryman's paperwork. With that in mind, while steaming this squash I shut off the stove, put the lid on b/4 answering the phone --- came back & squash was cooked perfectly. I hope this is helpful to someone.
February 4 at 12:09 EST .

   2 people like this.



   BirdsNest  Mei, is the squash left whole and microwaved?? I just peeled a gigantic butternut squash and cooked the diced pieces in the oven. It was a chore to peel. I ate most of the cooked squash but saved a goodly portion(drained ) and froze it for a recipe I had saved and printed. Once I locate the recipe, I e the recipe I will make it. Some kind of "pie". I still have several butternut squash and 2 pumpkins here. Just haven't been inspired to do anything with them.
February 5 at 07:29 EST .

  3 people like this.



   MeiDei  Hi Bird - yes, whole. Made even cleaning the seed cavity w/spoon easier, I don't have the strength to cut the squash as in he past & this is not only a time saver but my hands didn't turn orange either. Just let it cool a bit b/4 peeling & cutting. I've never roasted it, usually I put the chunks in a steamer basket, cook, drain, put in a casserole dish w/S&P, a little brown sugar, mash and then put in the oven for a short while - some people top w/marshmallows, I don't but a pecan meal mixed w/a little flour (or brown sugar ) & melted butter crumble topping is a nice addition.
February 5 at 21:06 EST .

  2 people like this.



   BirdsNest  I had never eaten Butternut squash til this past summer when a friend from the flea market invited me to their house for lunch. She had roasted some with a touch of olive oil. I tried not to make a pig of myself. Since then I have been hooked. I still have 2 small and one giant squash waiting.
February 6 at 06:43 EST .

  3 people like this.



   MeiDei  I call that a happy accident. I see veggies in one of our stores that cater to new/foreign types - one day I may try them (i.e., batatas are on big sale this week, a white sweeter sweet potato - tempting ) but am less timid w/the oriental veggies.
February 6 at 08:52 EST .

  2 people like this.



   Escaped commieny  wish I had known about that ! Had a bushel of butternut and went through 3 peelers, then steamed them and put them, back before foodsaver, in Seal A Meal bags to freeze. Had to whack the bag on the counter to smash them, but boy were they good all winter long. Actually, I think it was before microwaves were invented, but don't want to age myself. I dislike summer squash because they were too plentiful and mom made us eat them forever.
February 7 at 19:39 EST .

  2 people like this.



   BirdsNest  I have one butternut squash that I will have to cut in half lengthwise for it to fit in the microwave. It is huge!
February 8 at 07:17 EST .

  2 people like this.



   MeiDei  I'd put your halved squash cut side down on a plate or it's equivalent & still prick the skin to allow steam to escape.
February 13 at 10:34 EST .

  3 people like this.





   MeiDei  Bird, have you ever made sriracha sauce?
January 19 at 09:01 EST .

   2 people like this.



   BirdsNest  No I have not. Not sure I have ever tasted it. I love hot stuff but it has started triggering gout. It seems everything triggers it. Soon I will be eating grass, nuts, and twigs.
January 29 at 16:53 EST .

  2 people like this.





   Clipped wings  Do any of you use an Air Fryer? If so, what brand and how do you like/dislike the results? Several friends have recently been given one and enjoy the results. Seems to be a general lack of recipe help and adequate explanation of controls from the ones I've looked at.
January 14 at 12:36 EST .

   1 person like this.



   MeiDei  You sparked my curiosity as I have wondered about the NuWave oven - notmentioned in any review below - hope the links help - some either love them or are disappointed.
https://familynano.com/best-air-fryer/ review of best
http://bestreviews.com/best-air-fryers
https://www.amazon.com/Philips-AirFryer-
Technology-HD9220-26/dp/B00D7N43UA?

https://www.google.com/?gws_rd=ssl#q=air
+fryers+recipes
January 14 at 14:20 EST .

  2 people like this.



   MeiDei  Should have added -- after all I read, & how we like our food crispy, (potato & whole chicken ) & get it that way healthfully, I would pass.
January 18 at 21:20 EST .

  2 people like this.



   BirdsNest  Has anyone tried baking a whole chicken by perching the chicken over the opening in a Bundt pan? A piece of foil covers the opening, then the chicken is placed over that and roasted. Supposedly makes the skin crisp because the juices collect in the Bundt pan that the chicken does not sit in. I use a countertop oven so I don't think I have enough clearance to do this. But I am curious.
February 1 at 07:32 EST .

  2 people like this.



   MeiDei  Yes and I have a ruined Bundt pan to prove it but that's not the end of disappointment - the high sides of the pan prevented the chicken to brown/crisp up the lower 1/2. I got better results using a tall aluminum can (ice tea? ) that I filled w/water & some marbles for stability, shoved the tail end down over it & placed on a shallow sided pan.
My best results, however, other than a rotisserie, (425 oven ) was using a well dried & seasoned room temperature bird on a rack in shallow pan bottom side up & 1/2 way through cooking turn it breast side up to finish .. I propped the rack up a bit & roasted seasoned potatoes under the bird & when I turned it over added a few carrots cut in thirds & an onion quartered ... a lg celery stalk was cut in thirds & put inside bird -just did this a few days ago - it was perfect, incredibly juicy & tender.
February 2 at 10:40 EST .

  2 people like this.



   BirdsNest  Thanks. I would not want to ruin my Bundt pan that's for sure. I will NOT be using it to cook a chicken.
February 5 at 07:31 EST .

  2 people like this.



   MeiDei  I should qualify my bundt pan experience - mine was Teflon coated and as you probably know, those types of coatings breakdown at over 350 degrees; so if you use it below that threshold it should be OK, but you'd still have the problem of the lack of crispy skin below the rim line.
February 6 at 14:27 EST .

  2 people like this.





   MeiDei  When living in Denver (lack of humidity? ) making yeast breads were always successful, here at near sea level my breads disappoint [lethal weapons]; so when I chanced upon this hint (Kevin James uses a heating pad] for speeding the process & getting a good rise I copied the link - http://easteuropeanfood.about.com/od/breads/qt/risetime.htm hope it helps.
January 6 at 09:34 EST .

   5 people like this.



   BirdsNest  I have read of using a plastic tub on top of a heating pad to aid in dough rising. My house is chilly and drafty so that would work best for me. The microwave technique would probably work well for others. Maybe someone will try it and report back. Personally I am spoiled by the breadmaker.
January 7 at 08:30 EST .

 1 person like this.



   MeiDei  NOT Kevin James --- Kevin Lee Jacobs, today's email from him has a must try recipe for Italian sausages, cabbage & sweet potato casserole - all cooked separately and combined artfully for the final bake. Here's the link for anyone interested: http://www.agardenforthehouse.com/2016/0
1/simple-supper-sausage-cabbage-and-swee
t-potato/
January 8 at 12:46 EST .

  2 people like this.



   BirdsNest  If you make this, report back. I have made too much stuff that is not good.
January 9 at 10:15 EST .

  2 people like this.



   MeiDei  Huge sale on sweet potatoes at one store this week but sausages are too expensive - same price as a beef roast - will try it. I made his rustic bacon & onion egg based tart, came out well, tasty, easy, but didn't reheat well - like most egg or shrimp dishes. I'd make it again by halving the recipe. Did you notice his French flourless chocolate cake?
January 9 at 12:37 EST .

  2 people like this.





   BirdsNest  I am making cabbage soup. A big pot of it to last several days. It is supposed to snow up to 12" here. The house smells great, wish it was ready to eat. The other day I made Italian Wedding Soup, which I love. Well, I decided to use Dollar Tree chicken broth, that was a big mistake. It smelled like wet dog and I could not eat it. The cats did not care. Last time I made it I used Progresso broth, bought it at the same place but only got 2 boxes. My mistake.
January 5 at 18:44 EST .

   2 people like this.



   MeiDei  I used to make cabbage soup when needing to lose weight - now I need to gain at least 20#'s. There's a lg. cabbage in frig. needing 1/2 for naturally fermented sauerkraut & 1/2 for coleslaw. If we lose power this will take preference over cookie making ; )
January 7 at 13:54 EST .

  3 people like this.



   BirdsNest  My cabbage soup was not as good as usual. I will likely feed it to the chickens.
January 8 at 09:03 EST .

  3 people like this.



   Escaped commieny  MeiDei, so glad you posted needing to gain weight, seems every health email I get is to lose, I lost 50 # and look like a skeleton, see Oncologist tomorrow. I need to GAIN.
Seems the lymph nodes are enlarged, neck armpits and abdomen.
I eat as much as I can. If cabbage soup will help, I will try it.
January 8 at 10:52 EST .

  3 people like this.



   MeiDei  NO! NO! NO! - EC - cabbage soup to LOSE weight!
Now I'm stressing & likely to get another mild shingles attack - lymph nodes, I had one under my arm removed along w/breast, no signs of the others enlarged but I will mention it to my oncologist. Have you had your thyroid checked (? ) if not do so as well. I gained a few #'s, to get up to 100, over the holidays just by eating more I.e. a 9" square pan of cornbread stuffing w/apples, raisins & moistened with apple cider [mostly all by myself] with every meal 'til it was gone + having 2nds of each meal if I could force myself - cook what you most like to eat and stay hydrated - a MUST! Good luck, my prayers go w/you.
January 8 at 13:30 EST .

  3 people like this.



   MeiDei  EC - how did your appt. go?
January 14 at 14:22 EST .

 1 person like this.





   BirdsNest  If you make these, you will hate me. They are SO GOOD. I gave most of them away but 4 still stayed with me.....and I ate all of them, not at one time but still.....so I have promised myself not to make them again until I am sure I have "homes" for all but one.
http://www.melskitchencafe.com/buttermilk-biscuit-cinnamon-r
olls/
January 2 at 18:37 EST .

   5 people like this.



   MeiDei  Nearly 3/4# of butter for all 3 steps ... wow! Has to be good. My mind is racing, bet it would also be good w/mashed ripe bananas + walnut or pecan meal, or fig jam, or nutella or any non-runny jam. What have you started Bird? [smile].
January 8 at 13:20 EST .

  3 people like this.



   BirdsNest  They are really good. I thought about putting fig jam inside but wanted to follow the recipe for the first try. I am not a fan of Nutella, maybe because Hagar did not like it. Now Cookie Butter...that is another thing altogether. Had some last night on celery sticks.
January 9 at 10:18 EST .

  2 people like this.



   MeiDei  Cookie Butter is new to me .. what is it? Do you make it yourself? Have never broken the habit of "sampling" raw cookie dough, but I won't buy cookie dough ice cream - must have some restraint ; )
January 9 at 13:14 EST .

  2 people like this.



   BirdsNest  Kind of like peanut butter but made with either Speculoos cookies or Biscoff cookies. WalMart has the Biscoff brand. Trader Joe's has their own brand made with Speculoos, it's quite good. I would not be spreading it on bread like a PB sandwich but it is delicious on celery and just by itself.
January 9 at 16:30 EST .

  2 people like this.





   MeiDei  Lots of tasty recipe/videos at this link - attractive & easy; can pause for recipes.
https://www.tastemade.com/shows/hungry-af/candied-orange-sli
ces

also potato lasagna, blueberry cheesecake, choc. mousse cake. etc.
January 1 at 15:10 EST .

   4 people like this.




   MeiDei  Old New England Mincemeat recipe.
1 lg. orange, zested & seeded and chopped
1 small lemon " " " "
1 box raisins
3# tart apples - peeled, cored and chopped (I used Granny Smith )
1-1/2 c apple cider
3 c brown sugar (or 1-1/2 cup white + 1-1/2 cup brown )
1-1/2 tsp. each: salt - cinnamon - nutmeg - cloves - ginger
Put orange, lemon, apples & cider in kettle, bring to a boil, reduce to simmer uncovered 15 mins.
Add remaining ingredients & simmer 20 mins. more.
Can 20 mins. for quarts

Recipe found in fishing village cookbook - many variations; this is the one I used but my memory prods me to add what I remember from the past. Instead of the orange & lemon I recall using a lg. container of mixed candied citrus peel + a small container of candied citron. I also used a cap full each of orange, lemon & rum extracts at the end. Seems to me that recipe called for molasses but can't offer the trade-off amount for the sugars. If rum was called for I'd buy a nip for a $ or the new fad - cinnamon whiskey.
December 31 at 13:21 EST .

   4 people like this.



   MeiDei  I think the recipe I used so long ago called for some suet, not much - maybe 1/2 cup shredded - about what you'd get off a beef kidney. The oldest recipes called for it as it would rise in the crock used for storage and seal the mincemeat. Rum also was used as a preservative.
December 31 at 14:28 EST .

  3 people like this.



   BirdsNest  Thanks for posting this. I bet the fragrance of it cooking is delightful.
January 2 at 06:38 EST .

  3 people like this.



   MeiDei  Yes it's an inviting aroma, I used to put the peels in a pan of water w/cinnamon sticks, allspice & cloves (whole ) & let it simmer just for the smell - now I find it's how you make candied orange & Lemon peel to use in mincemeat. I do make my own candied ginger - how hard can orange & lemon be?
I have a big bottle of vodka to make cranberry orange liqueur & there will be enough left over for extract use - my next adventure using those two citruses.
January 5 at 19:29 EST .

  2 people like this.





   MeiDei  Hungarian Poppy Seed Filing (breads/rolls/cake ) similar to what my Ukranian aunt used for strudel. www.nuts.com sells 1# for $7.00
Hungarian Poppy Seed Filling

•Prep 10 m Cook 20 m Ready In 1 h
Recipe By:Hepzibah

“This is a filling often used for Middle European kolacs (also called kolacky or kolachke )--filled, rolled, baked yeast dough--and sweet rolls.”

Ingredients
•1/2 pound poppy seeds
•1 cup milk
•1/4 cup margarine
•3/4 cup white sugar
•1 pinch salt
•2 eggs, beaten

Directions
1.Grind the poppy seeds in a mill or coffee grinder.
2.Combine the *milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
3.Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line. ) Add the poppy seeds and stir well to blend.
4.Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

* Can use evaporated milk
December 28 at 14:00 EST .

   3 people like this.




   MeiDei  Substitution for baking powder -
Indian Pudding (an old NE recipe ) was a holiday tradition w/one of my many aunts, I try to serve something unique, (in memory of ) from each served at the large family gatherings for my smaller dinners. Indian Pudding is meatless mincemeat combined w/brown bread and baked - rich & decadent. The 3/4 full can of baking powder on hand was old and no longer useful, found 1/2 tsp. of baking soda + tsp. of acid (any citrus juice or vinegar ) = 1 tsp. baking powder - WOW, what a difference, will no longer be wasting my $$ on something I use so infrequently. I don't bake as much, or as often, as many here so the equivalent will be my go-to. The Indian pudding was served warm with vanilla ice cream on top, otherwise a rum hard sauce would be traditional. The whole house smelled wonderfully inviting while the mincemeat was made, apples, oranges, lemon, raisins, cinnamon, clove & apple cider as the liquid; it's been over 25 years since I last made and canned it but now I remember why I bought the cider in the past (delicious as a braising liquid for brisket ).
December 28 at 13:21 EST .

   2 people like this.



   BirdsNest  Would love for you to post the mincemeat
recipe.
December 30 at 16:11 EST .

  3 people like this.



   MeiDei  see above.
December 31 at 12:46 EST .

  4 people like this.





   MeiDei  The only experience I've had w/figs is eating store bought fig newton bars but you gals have caused interest. This recipe appeared in my in-box (for a fig & caramelized red onion roll up appetizer ) from a health newsletter ... I'd like your feedback as I'm willing to expand my menu. Additionally, do you peel figs?

The Best Fig Jam, Ever
“Best ever” is a bold claim to make, but after you’ve tried this fig jam, we think you’ll agree it’s merited. Just five ingredients, including water, combine to make an addictively delicious jam that will have you licking your stirring spoon.

To make this jam you will need:fig jam
•7 to 9 large dried figs
•1 cup water
•1/2 cup red wine
•2 tablespoons sweetener of choice
•1/8 teaspoon ground cloves

First, finely dice the figs and place them in a bowl. Pour the red wine over them and let them marinate for at least half an hour. Pour the figs and wine into a sauce pan, and add the sweetener of your choice, cloves, and water. Bring the mixture to a boil, then reduce the heat and simmer for 25 minutes, stirring occasionally. Cook to a thick, clinging consistency.

The flavors of the jam improve when allowed to sit overnight. It will keep well for up to two weeks in the refrigerator, and six months in the freezer.
December 26 at 12:38 EST .

   2 people like this.



   BirdsNest  I only peel fresh figs if the skin is spotted. And only the area that is spotted. That's for making the jam look better. Dried figs I never peel. This recipe sounds delicious. Have never made fig j using dried figs. Let us know how it turns out.
December 26 at 19:51 EST .

  2 people like this.



   BirdsNest  Nature's Bakery has some delicious Fig Bars. Our WalMart carries them, there are 6 Twin packs in the box. Ours are located in the aisle with other types of granola/snack bars. Under $3. But they are quite good.
December 28 at 07:08 EST .

  2 people like this.



   MeiDei  Any ideas about what is a fair price for dried figs? I've only seen them packaged in gift boxes but will check out the grocery aisles.
December 28 at 12:50 EST .

  2 people like this.



   Escaped commieny  My dried figs were shipped to me from our own dear BIRDY
December 29 at 11:10 EST .

 1 person like this.



   BirdsNest  Our Dollar Tree has 4 oz dried figs for $1. But they don't always have them. The grocery store here does not carry them.
January 2 at 18:41 EST .

  3 people like this.



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