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TheConnection Walls
27 walls
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Recipes
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Robin Benzle Here's a video you might enjoy - it's the story of how I came to have lunch with Paul Newman in his NY apartment - and the exact salad recipe he served (it's delicious ):
http://www.robinbenzle.com/recipevideosdetail.asp?ID=239
 May 16 at 09:30 EST .
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Balogreene The salad is simple, and healthful. I printed the recipe for my salad this week.
Saturday at 21:55 EST .
 1 person like this.
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Linder Your best recipe yet....maybe had something to do with eyes the color of windex. You lucky girl, you! Will print it and try it.
Yesterday at 20:48 EST .
1 person like this.
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BirdsNest Can someone offer up the printed version, my Internet connection just doesn't like videos.
Yesterday at 21:06 EST .
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Balogreene I was going to say, I went to Robin's site, chose salad recipes, and then this one, and the print version. It sounds so good, and I won't get a chance to go shopping til Wed. Can't wait to try it.
6 hours ago .
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Balogreene Bird, I emailed it to you.
6 hours ago .
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BirdsNest Thank you, the recipe sure looks like it would be delicious. I am into salads right now-fresh lettuce and onions from the garden right now.
5 hours ago .
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Balogreene What Bird said below, reminded me of something I've known a while. Some foods taste better the second day. (Though I wouldn't have thought Quiche was one of those things ). I have a wonderful cookbook called "Moosewood Restaurants Cook at Home", it is from the Moosewood collective in NY. It is vegetarian. Many of their recipes tell you how long to cook them, then tells you how to serve them. Then they say, is better the second day, when the flavors have melded better. Since I cook on weekends, I do eat stuff later during the week. Stuff I eat immediately is not as good as it is the second, third, and fourth day.
May 13 at 20:04 EST .
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Escaped commieny any time you put together a stew, chili or spag sauce, it is always better the second day. What surprises me, is the scrimp scampi the DH makes is better the second day too, you would think it's best fresh, but it is something about that carved up (my job ) of fresh garlic that needs to meld. yumm
May 14 at 17:04 EST .
1 person like this.
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Escaped commieny shrimp, geesz I hate this firefox speller
May 14 at 17:12 EST .
1 person like this.
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Balogreene I too am surprised by Shrimp Scampi, but, my deviled eggs with onion, dry mustard, and white pepper taste better the second day too.
I made a ragout one day and was told I didn't need to keep the recipe (even I wasn't thrilled ). Then everyone ate leftovers and made sure I hadn't thrown the recipe out!
May 14 at 19:02 EST .
1 person like this.
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BirdsNest Balo, the quiche mentioned was made with fresh picked spinach and some really mild deli ham. The first night it was bland but the next two nights it was flavorful. Even broccoli quiche tastes good the next day.
May 16 at 08:17 EST .
1 person like this.
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BirdsNest Last night Quiche-ham and spinach. I guess it was alright, I thought it was bland. Maybe it was just me, I was tired and really hungry, we ate later than usual. I was more satisfied with the strawberry shortcake. Small piece for me but Oh,so good! Our Violet Necked Lory loves whipped cream and as soon as she saw it she let it be known that I should share!!!
May 9 at 08:18 EST .
1 person like this.
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Balogreene What's a Violet Necked Lory?
I've begun putting white pepper, red chili flakes, and/or hot sauce in most things. Eggs go good with green chiles too.
I envy you for making quiche. It's probably time I tried again, it's been many years since I failed repeatedly.
May 9 at 19:52 EST .
2 people like this.
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BirdsNest The quiche was better last night-the ham and spinach had more flavor, re heated it in the oven. Made scratch buttermilk biscuits, instead of round ones I just used a sharp knife to cut them into squares(not using a sawing motion, more of a straight down cut ), that way no re-rolling of dough.
I like using the method of mixing the eggs and milk then adding the meat/veg mixture, rather than placing the meat/veg mixture and pouring the egg/milk mixture on top. Also, good tip is to toss the grated cheese with about 1-2T flour before adding in. Quiche is easy, good, and re heats well.
May 10 at 10:44 EST .
2 people like this.
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BirdsNest Dinners have been pitiful this week, no real delight in anything I have fixed or eaten. Tough week, lots of stress. The spinach salad was delicious, I may be able to pick enough for another salad tomorrow. I had forgotten how good fresh, really fresh spinach tastes. Made a DIY Buttermilk Ranch dressing that was good.
May 3 at 21:16 EST .
1 person like this.
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Balogreene Me too Bird. My deadline is fast approaching and the boss finally approved overtime. I'm eating what I can at my desk. Breakfast is bagel or muffin, lunch is something I can snack on, hopefully veggies. Dinner is fruit, protein, or veggies, something that doesn't need much of a spoon and fork thing. Thank goodness for hard-boiled eggs, string cheese, etc.
May 6 at 20:09 EST .
1 person like this.
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BirdsNest I saw a recipe for pulled pork using 1 can root beer poured over the pork butt, slow cook for 5 hrs. Did it. Did not like the taste. Now I need to figure out how to disguise that taste so we can eat it.
April 28 at 08:25 EST .
1 person like this.
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BirdsNest Made the pork into Carolina pork (vinegar,sugar,crushed red pepper ) and it was good. I also added some Tabasco to mine.
April 29 at 08:35 EST .
1 person like this.
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Surfhut Nice save, Bird.
April 29 at 19:58 EST .
1 person like this.
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StarFire My grandson asked to cook this week. His mother and I are happy to relinquish the kitchen to him. Tonight we had roasted bacon wrapped asparagus spears, creamy garlic pasta shells and a green salad. He simply wrapped the asparagus spears (3 or 4 at a time ) in a strip of bacon and roasted them on a broiling rack in the oven at 350 until the bacon was done. Easy, fast and delicious.
April 26 at 22:03 EST .
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Surfhut I always roast my asparagus. Love them wrapped in bacon. also, love a man who can cook!
April 28 at 08:21 EST .
1 person like this.
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BirdsNest Saw a recipe on Taste of Home for asparagus mushroom quiche...but could not get it to load. Our internet connection leaves a lot to be desired.
April 28 at 08:23 EST .
1 person like this.
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Balogreene I was so disappointed tonite. A friend told me Koreans Kimchi a lot more than cabbage. His favorite (he was stationed in Korea for a while ), was cucumber Kimchi. They don't let it ferment for long, 24 hours or so, so the cucumber is still crispy and cool, but it's got the heat of kimchi.
I found a recipe he said sounded pretty authentic, so I made it tonite. Sad thing is, it called for fish sauce, and I didn't have any. I remember having it, and don't remember running out. I'm thinking someone moved it in the refrigerator. But, tomorrow, I'll see how it turns out without it.
Since it's basically a couple of small cucumbers, and some spices, it wasn't that expensive to make, if I really need the fish sauce. But then again, since I've never had kimchi, I might not notice the difference :D
April 25 at 20:47 EST .
2 people like this.
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Balogreene My friend like my Cucumber Kimchi, so all the errors didn't matter.
April 26 at 18:10 EST .
3 people like this.
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Balogreene African Pineapple Peanut Stew
West African inspired, this is a rich and very fresh tasting stew, eclectic and surprising in its combination of ingredients. If you have a few extra leaves kale, put them in; this stew can absorb lots of greens. Any leftovers will make a good soup when thinned with tomato juice or water.
Serve on rice, millet, or couscous, top with crushed peanuts and chopped scallions.
Per 8-oz serving: 225 calories, 7.4 g protein, 12 g fat, 25.7 g carbohydrates, 169 mg sodium, 0 mg cholesterol
Ingredients
1 cup chopped onions
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
1 bunch kale or swiss chard (4 cups )
2 cups undrained canned crushed pineapple (20 ounce can )
½ cup peanut butter
1 tablespoon tabasco or other hot pepper sauce
½ cup chopped fresh cilantro
salt to taste
crushed skinless peanuts
chopped scallions
Directions
In a covered saucepan, saute the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. Shile the onions saute, wash the kale or swiss chard.
Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch thick slices.
Add the pineapple and its juice to the onions and bring to a simmer. Stir in the Kale or Chard, cover and simmer for about 5 minutes, stirring a couple of times, until just tender.
Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste and serve.
I find Kale and Swiss Chard to be too bitter, I used spinach.
It's a little sweet with the spinach, but oh so good.
April 24 at 20:51 EST .
2 people like this.
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BirdsNest Balogreene-looks like you are the only one cooking around here! I will try this recipe when our Swiss Chard gets big enough. Fresh from the garden chard is very good, not bitter or tough.
I have been cooking but not up to my best. The other night Hagar said he was tired, maybe he would just go to bed instead of eating dinner. So I puttered around and finally got hungry-he was still up so I started dinner. Quick meal, we already had homemade rolls, so I thought eggs and sausage. Had just bought Jimmy Dean Italian sausage....cooked it up and YUCK! salty and no flavor, Hagar of course spit it out, he will not gracefully expel food that doesn't taste right. It was really salty and had no flavor of Italian sausage. So I ate an egg and a roll, gave him the remainder of my eggs and we both groused about how JD sausage has gone to heck. Every brand we have tried has been unfit for consumption.
April 25 at 10:47 EST .
2 people like this.
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Balogreene I love Jimmy Dean breakfast sausage. But, must admit I buy Ekrich or Johnsonville Kielbasa, and plain old Giant (or whatever store I'm in ) Italian sausage. If you take route 15 from my house to Harrisburg PA (or where my sister used to live ) there is a great butcher who makes the best Italian sausage ever. But, since sis doesn't live there anymore it's kind of a long way to go to get sausage : )
I wouldn't be posting recipes if I was still eating normal, chile, spaghetti, hamburger casserole, meatloaf, etc. I just post interesting recipes I find that help me not eat meat. Maybe there are others out there who want meatless meals once in a while. These also make great side-dishes. My next recipe is green bean, fennel ragout. That would be a good salad or vegetable.
April 25 at 18:51 EST .
2 people like this.
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Balogreene My mom who reportedly doesn't like peanut butter, liked this. I'm happy.
April 26 at 18:11 EST .
2 people like this.
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Balogreene Root Beer Bundt Cake
1 stick unsalted butter, plus more for the pan
2 cups all-purpose flour, plus more for dusting
2½ cups root beer
1 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
1 cup granulated sugar
½ cup packed dark brown sugar
1¼ teaspoons baking soda
½ teaspoon ground allspice
1 teaspoon salt, plus a pinch
3 large eggs, beaten
2½ cups confectioners' sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.
Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.
Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy ).
Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.
Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners’ sugar and vanilla in a bowl until smooth. Drizzle over the cake.
Made with fresh duck eggs, wonderful!
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April 14 at 21:16 EST .
1 person like this.
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Balogreene Also, the root beer was made in our soda stream. I've had my one piece. But, it was very good.
April 14 at 21:17 EST .
6 people like this.
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BirdsNest Looks really good Balogreene....yum, cake. I like cake.
April 20 at 19:11 EST .
2 people like this.
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Balogreene It's so hard to make it and only eat one piece. But, mom really enjoyed it.
April 25 at 20:48 EST .
1 person like this.
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Surfhut I'm doing some Spring cleaning this weekend, and part of that is cleaning out my pantry, refrigerator and freezer. There were some things I really need to use instead of throwing out, so I went through my recipe notebook and found this little gem of a recipe from an early LDotter cooking thread. I think it was either 2007 or 2008. Wish I had saved the name of the poster. The recipe came in via 4 posts. The memory of reading that discussion is priceless to me. I put the recipe together and it was an instant hit. I've made this for my son and his friends for a very long time. My now young adult son says this is one of his favorite memories of home. Here goes.
HELLY DOLLYS
1 stick butter, melted
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1 cup shredded coconut
1 can sweetened condensed milk
Put the melted butter in a 9x13 pan. Sprinkle with graham cracker crumbs. Then sprinkle chocolate chips, then butterscotch chips, then nuts, then coconut.
Drizzle the can of sweetened condensed milk over the whole thing. "Pour condensed milk carefully. If you try to go back and smooth it to fill gaps, it will stick to your utensil and lift up and make a mess."
Bake at 350 for 30 minutes.
"Let cool for at least 20 minutes, cut into 24 pieces and let the bars 'set up' for a while longer."
April 13 at 10:52 EST .
1 person like this.
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Balogreene My great grandmother owned a bakery in Muskegon MI. She had a bar similar to this, I'm wracking my brain to think of what she used instead of butterscotch, but, it is a family secret, and cannot be shared beyond the family.
Then I found out it is on the sweetened condensed milk can!!!
April 14 at 20:52 EST .
6 people like this.
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Rakasha We make these minus the butterscotch and with walnuts instead of pecans. (Walnuts are what I usually have on hand. )
For Christmas you can substitute red and green M&M's for about half of the chocolate chips. I sprinkle those in with the nuts, just under the coconut, so they show.
April 16 at 05:57 EST .
5 people like this.
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