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Recipes



   MeiDei  Over a dozen Quinoa salads can be found here: http://www.buzzfeed.com/sarahdigregorio/19-quinoa-lunch-bowl
s-youll-actually-want-to-eat#.ynBX0nk73Q
August 25 at 13:09 EST .



   Balogreene  I'm going to save several of those!
August 29 at 02:59 EST .


   MeiDei  I thought you would, posted as a Get Well & Welcome Back : )
August 29 at 10:21 EST .




   Jerico  Got sauce bubbling on the stove. Just leaving Mass and on the way to the store to get the meat for the meatballs. Yum.
August 8 at 19:17 EST .

   4 people like this.




   Jerico  Here is a new recipe (maybe you guys have a better one?! )
POPPERS

1# pork sausage
8 oz cream cheese
Cheddar cheese
Jalapeños
Bacon

Cook sausage & mix with cheese

Stuff cleaned peppers
Wrap with 1/2 piece bacon
Bake at high heat until bacon is cooked.
July 31 at 16:24 EST .

   8 people like this.



   MeiDei  Sounds like a winner. Should the peppers be par-boiled?
High heat to me is 400+ does that fit the bill?
August 10 at 16:58 EST .

  2 people like this.



   Balogreene  I would roast the peppers first, but, it looks like the time spent baking would tenderize them, along with the grease from the pork and bacon. It does look like Good Eats!
August 14 at 16:13 EST .

 1 person like this.



   Jerico  No they do not need to be cooked at all. I only use half of a pepper and I try to use the large ones. Just cut them in half and scoop out the seeds and ribs. Stuff with the pork/cheese mixture. The bacon as it cooks will cook the peppers. They usually are not hot but you can taste them for sure. I hope you enjoy them. They are favorites everywhere I take them. Oh, you can freeze them also after they are cooked. I freeze them on a plate or pan and then put them in a ziplock.
August 15 at 23:18 EST .

 1 person like this.



   MeiDei  OK with the freezing part - how do you reheat?
August 17 at 11:51 EST .

 1 person like this.



   MeiDei  I made these the other day - no leftovers! Will definitely make again adding a little spice to the meat & using pepper jack cheese. Here's a hint: for anyone who likes & can tolerate this type of food & is going through chemo - you might not taste it going down but there's pure delight if you can later burp -
August 24 at 08:39 EST .




   Jerico  I was scrolling through here and I added a few comments. I went pretty far back, then I wondered if there was a way to see if someone added something to a recipe? I don't see a notification or alert mechanism. Any ideas?
July 18 at 18:08 EST .

   7 people like this.



   Escaped commieny  When the site was new, we had the option to click on "Latest Posts", it was great, no one has the time to scroll through each wall looking for new comments. One of the reasons we have lost so many 'clicks' IMHO
July 19 at 08:20 EST .

  8 people like this.



   Jerico  I thought I remembered something like that. Where is everybody going? Seems like fewer and fewer are here.
July 24 at 21:20 EST .

  2 people like this.





   Balogreene  Second recipe, Baked Lynchburg candied apples:
6 cups peeled and sliced tart green apples
3 cups sugar
½ cup Jack Daniel’s Tennessee Whiskey
½ cup (1 stick ) butter, cut into slices

Heat the oven to 375 ° F. Place the apples in a greased 9 × 13-inch baking dish. Sprinkle the sugar over the apples. Pour in the Jack Daniel’s and dot with butter. Bake 45 minutes or until the apples are tender and the sauce is bubbly.

Who is to argue with Miss Bobo, but, I might like Brown sugar better, and maybe some cinnamon?

Tolley, Lynne (2012-12-11 ). Jack Daniel's Cookbook: Stories and Kitchen Secrets from Miss Mary Bobo's Boarding House (pp. 120-121 ). Thomas Nelson. Kindle Edition.

Tolley, Lynne (2012-12-11 ). Jack Daniel's Cookbook: Stories and Kitchen Secrets from Miss Mary Bobo's Boarding House (p. 120 ). Thomas Nelson. Kindle Edition.

   July 4 at 21:13 EST .

   7 people like this.




   Balogreene  I can't chew right now, without chewing the heck out of my lower lip. It is very strange. I haven't had lower teeth for close to ten years, and the uppers were horrible, didn't fit. Now, I paid $600 of my own dollars, $1,000 of my health savings account, and $1,500 of insurance for new teeth. They look terrific, I am learning how to adjust to them. My mouth feels so full, I don't know what to do with it. The dentist said that is to be expected. That is why I can only eat rice, potatoes, eggs, soup, soft food for a while. So, two recipes for dinner tonight. First is Jack in the Beans.

2 tablespoons bacon drippings or oil
1 small onion, chopped
2 tablespoons brown sugar
? cup Jack Daniel’s Tennessee Whiskey, optional
1 can (28 ounces ) baked beans
1 tablespoon spicy brown mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke, optional

Heat the drippings in a large saucepan. Stir in the onion and brown sugar. Cook over medium heat, stirring frequently, until the onion is soft and golden brown, about 5 minutes. Stir in the Jack Daniel’s, baked beans, brown mustard, Worcestershire sauce, and liquid smoke. Simmer 20 to 30 minutes.

Tolley, Lynne (2012-12-11 ). Jack Daniel's Cookbook: Stories and Kitchen Secrets from Miss Mary Bobo's Boarding House (p. 135 ). Thomas Nelson. Kindle Edition.

I used Bush's Brown Sugar Hickory beans (all my store had ), and it was wonderful, though sweet!

   July 4 at 21:09 EST .

   7 people like this.




   Clipped wings  We do not have a garden except for a couple of tomato plants. However, I have received a LOT of squash from friends. My question to you is how best to deal with this and not lose all of it. What are your favorite casserole recipes, how to freeze and cook after it's thawed, and what about dehydrating???
   June 26 at 11:19 EST .

   5 people like this.



   BirdsNest  What kind of squash? Zucchini, yellow, or patty pan? Freezing is good, but you really need a Foodsaver to properly preserve it in the freezer. I cook my squash the way I want to eat it, freeze in a plastic square container that will fit the Foodsaver bags, then when it is solidly frozen, I pop it out of the container, put it in a FS bag and vacuum seal. For dehydrating, you must slice, blanch, cool and then dehydrate. Once it is dehydrated you can use zip lock bags but they are not 100% reliable to keep moisture out.We use the FS and canning jars. Place the dehydrated squash in the jar to within 1" of the top, place the canning lid on and use the FS to vacuum the air out. So really for success with anything frozen or dehydrated, the Foodsaver is a valuable appliance to have, especially the one you can use with jars.

I am sure others can attest to the FS, maybe someone else would like to add something.
June 28 at 06:17 EST .

  7 people like this.



   MeiDei  My favorite way to deal with excess zucchini & crookneck squash came to be out of necessity during a particularly lean year when I had a few staples on hand & the generosity of neighbors with gardens. Into a large glass bowl I lined the bottom & sides with thinly sliced cheese from a 3# block. Then layered: zucchini, yellow squash, some thinly sliced onion & topped with an overripe tomato & cheese. Built this up ending with the cheese & popped in 350 oven. It became a favorite so that sometimes I threw in chopped up pepperoni, or a little cooked sausage or bacon. Only spices I used were crushed red pepper flakes & garlic pepper. The patty squash went into a muffins that were so sweet & gigantic, served warm with butter & the casserole - what a treat & no left-overs. Cooking time varies with each oven & altitude. About 45 mins. here at near sea level.
July 1 at 10:25 EST .

  6 people like this.



   MeiDei  Oops, that's an oven proof bowl; & I served it in a large soup bowl - it's juicy. I think I've even added some under cooked macaroni to the mix. Sorry, but I can't find my recipe for the muffins - much to my dismay.
July 1 at 10:37 EST .

  5 people like this.





   Balogreene  FS
This one from another Swedish cookbook: Limpa Bread.

Swedish limpa bread is also known as vörtlimpa (“ wort loaf” ), because it was traditionally made with brewer’s malt. This recipe substitutes dark beer; while the flavor is not as intense as when using brewer’s malt, it still provides a quite tasty loaf.
INGREDIENTS MAKES 2 LOAVES
1 (12-ounce ) bottle of dark beer (porter )
1/4 cup butter
1/3 cup dark molasses
21/2 teaspoons salt
1/4 cup dark brown sugar
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon anise seeds
2 packages active dry yeast (41/2 teaspoons )
2 tablespoons freshly grated orange peel
21/2 cups rye flour 2
cups all-purpose flour
3/4 cup cold coffee

1. In a small saucepan, combine the beer, butter, molasses, salt, brown sugar, fennel seeds, caraway seeds, and anise seeds. Bring to a low boil and cook for 5 minutes, stirring occasionally to dissolve the sugar. Cool until the mixture is lukewarm.
2. Sift the dry yeast, orange peel, and rye flour into the bowl of a large mixer equipped with a paddle.
3. Set the mixer on low and gradually incorporate the liquid into the flour. Scrape down the sides of the mixer bowl and exchange the paddle for the dough hook.
4. At low speed, incorporate the all-purpose flour into the dough; increase speed to medium-high and beat for 7 minutes or so, until the dough begins to pull away from the sides of the bowl. Allow the dough to rest in the bowl for 20 minutes. As the dough rests, preheat oven to 300 ° F, then turn it off immediately.
5. After the dough has rested, knead it lightly, either with the dough hook or your hands, until it is stiff and smooth, about 5 minutes.
6. Place dough in a lightly buttered bowl, flipping once to coat with butter. Cover with a clean tea towel, place in the warmed oven, and let rise until doubled in size, anywhere from 1 to 2 hours.
7. Punch down the dough, divide it into even halves, and shape each half into a round loaf. Place on a lightly floured baking pan or wooden paddle (if you use a bread stone in your oven ). Cover with the tea towel and let the loaves rise until doubled in size, 1– 11/2 hours.

8. Preheat oven to 375 ° F. Place a cake pan on the lowest shelf in the oven; position the bread stone (if using ) on the shelf above. 9. Slash each loaf 2 or 3 times diagonally, then brush with cold coffee. Transfer to the oven and place 2 or 3 ice cubes in the lower pan, shutting the door immediately. Bake for 30 minutes, or until a toothpick inserted in the center comes away clean (the loaves should sound hollow when you tap them on the bottom with a knife ). Brush with coffee and allow to rest until cooled before serving.

Schoening Diehl, Kari (2012-07-18 ). The Everything Nordic Cookbook Kindle Edition.
June 21 at 02:09 EST .

   7 people like this.




   Balogreene  FS, you asked about bread recipes. I got a new cookbook, "Fika, the art of the Swedish Coffee break". This is a recipe my great grandmothers, and grandmother used to make. Mom made it on occasion, but, we had a good bakery. I have not had good cardamom bread, or rolls for over 20 years. Here is a good recipe. Cardamom is not cheap, this recipe allows you to substitute cinnamon.

Vetebullar
CINNAMON AND CARDAMOM BUNS makes 30 to 36 buns, or 2 lengths
Bullar (buns ) are perhaps the quintessential component to a Swedish coffee break, and vete in Swedish means “wheat.” Vetebullar is therefore the general term for wheat-based dough that can be turned into any number of bun creations. Kanelbullar (cinnamon buns ) and kardemummabullar (cardamom buns ) are common variations on this type of bun, and while the traditional “roll” form is common, there are twisted varieties as well. Typically they are baked and served in paper liners (not muffin tins, they mean ON liners ). Kanelbullar are such an iconic pastry that an entire day in Sweden is devoted to them (October 4, for those considering celebrating ).
This recipe has both filling varieties, and once you’ve mastered the dough, you can start experimenting with your own fillings. If a Swede knows one thing, it’s this: no matter what the variation, bullar are always best fresh out of the oven, and make for a wonderful-smelling kitchen.

Dough
7 tablespoons (3.5 ounces, 99 grams ) unsalted butter
1 ½ cups (360 milliliters ) milk
2 teaspoons active dry yeast
4 ½ cups (1 ? pounds, 638 grams ) all-purpose flour
¼ cup (1.75 ounces, 50 grams ) natural cane sugar
1 ½ teaspoons whole cardamom seeds, crushed ¼ teaspoon salt

Filling
7 tablespoons (3.5 ounces, 99 grams ) unsalted butter, room temperature
½ cup (3.5 ounces, 99 grams ) natural cane sugar
3 to 4 teaspoons ground cinnamon or whole cardamom seeds, crushed
2 additional teaspoons crushed cardamom seeds, if making filling using cinnamon topping
1 egg, beaten
Pearl sugar (or turbinado, or raw, it's just a topping ), or chopped almonds

To prepare the dough, melt the butter in a saucepan; then stir in the milk. Heat until warm to the touch (about 110 ° F/ 43 ° C ).
In a small bowl, dissolve the yeast in 2 to 3 tablespoons of the warm mixture. Stir and let sit for a few minutes until bubbles form on top of the yeast.
In a large bowl, mix together the flour, sugar, cardamom, and salt. Add the yeast mixture along with the remaining butter and milk. Work together with your hands until you can make the dough into a ball.
Transfer the dough to a flat surface and knead it until smooth and elastic, 3 to 5 minutes. The dough should feel moist, but if it sticks to your fingers add a tiny bit of flour. The dough is fully kneaded when you slice into it with a sharp
June 20 at 23:58 EST .

   6 people like this.



   Balogreene  In 1996, I took the train from NYC to Chicago, to visit family. In Chicago, I went to Swedetown, and got cardamom cake, and cardamom bread. Then I took the train to DC, to see my mom and dad Everyone on the train wanted some. My bag smelled of cardamom.
June 21 at 20:29 EST .

  5 people like this.





   Flaming Sword  Do you make your own yogurt? And what's your favorite flavor?
June 13 at 16:27 EST .

   8 people like this.



   Flaming Sword  Balo,
You said you're a bread baker too. Love it. Please let's swap really good bread recipes.. I'm a bread baking junkie.

I have a new recipe for Butterhorn rolls overnighting in the fridge right now. And a few days ago I FINALLY made a 100 percent whole wheat loaf that was not only edible, but tasty, and the 2 lb loaf did not weigh 6 lbs when finished.

Crap, that only took 15 years to get right. Let's swap recipes..please please please?


I have one for a Sicilian semolina/sesame loaf shaped into a gorgeous configuration. It takes 3 days to make, but you'll cry when you eat it. And co-workers will assault you in the parking lot for the recipe. Wanna swap????

Any others wanna pop in?
June 13 at 17:38 EST .

  5 people like this.



   Flaming Sword  Sorry people, the bread baking question was not meant to be added to this thread. Bread I can bake. Posting properly? Not so much.
June 13 at 17:40 EST .

  9 people like this.



   Balogreene  I want to try yogurt, but never have. I do have a ton of bread recipes, but they are all out of books. Will get back to you.
June 18 at 21:54 EST .

  4 people like this.



   BirdsNest  Yogurt is very easy. Homemade ricotta is also easy. It is not too much cheaper than store bought but lots better tasting.
June 19 at 06:36 EST .

  7 people like this.



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