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Steven's Tags

Steven Ripple's Recipe Box

posted on 01/22/2012 "It's more authentic to use cheddar cheese, but this is what I had. The garlic and new mexico chile are not entirely authentic to a rarebit either. "
posted on 11/24/2011 "A recipe that I've used for years. It's really good. Tips You don't need crushed ice if your blender will do that. These can be served on the rocks. Use orange extract and no tequila for a non-alcoholic alternative. (A minuscule amount of alcohol will be added from some extracts)."
posted on 11/06/2011
posted on 11/06/2011 "Tips: You can use any melon (not watermelon) for this. This is great used like jam. But since I don't like toast, I use it as a dessert or accompaniment to a meal. It's a quick addition to a cheese plate. It can be a filling for crepes or pastries too. It could be used as a basis of a relish or chutney too."
posted on 10/31/2011 "This is one my mom used to make. She would get an angel-food cake just a bit smaller than the Jello mold and not break it up. That works too. But I made this for Halloween and made a Jello Brain. This is quite impressive."
posted on 10/31/2011 "This is a great Halloween dish - especially if you can use a heart mold. Serve with crackers or thinly sliced and toasted bread."
posted on 10/31/2011 "I made this one up from my own experiences and through some inpiration from online sources. I like this with waxy potatoes, like reds, not russets. Yukon golds work well, being in-between the two."
posted on 10/19/2011 "This is inspired from Filipino Adobo, with a bit of Indonesian and Indian influence. Serve with sweet soy sauce (kecap manis). It turned out really nice so I am preserving the recipe."
posted on 10/18/2011 "I made this one up pretty much entirely. It's pretty good stuff. Feel free to use more sugar, citric acid, or vinegar as you see fit. Other melons or peppers could also work. Don't skip the acids or sugars or it will not thicken and could even be dangerous and prone to spoilage."
posted on 10/08/2011 "A recipe from a defunct inn near Yellowstone. Feasting in the Forest was their book from this inn. It's no longer in print - but is available used. This is my take on it. Do not add any extra salt to this dish!"
posted on 09/08/2011 "This one is a serendipitous recipe derived from leftovers on a camping trip to Posey Lake, Utah. It requires BBQ chicken, which to us means cooked over a fire, coals, or propane grill till cooked, then slathered with BBQ sauce and then heated again till it gets crispy and the sauce caramelizes. The corn was cooked right in the fire, in the husk, which was wetted with water by pouring a bit in the end opposite the stem, wrapping it in aluminum foil, and putting in the coals of a campfire and covered with some coals as well. The corn took about 15 minute to cook - and was slightly browned in spots. The coals should not be too thick or the corn will burn. This was lunch the next day - and was perhaps the best thing made the entire trip!"
posted on 08/29/2011 "This is my take on the dainty French pickles. I grew the West Indian gherkins and thought they would be perfect for cornichons. I used just a few more spices to add an Island touch. "
posted on 08/20/2011 "I made this up from recipes I've gleaned from cookbooks and online sources, but it's my own creation really. It's based on what I like to grow in my garden. Tips Serve with a bit of good olive oil on top, perhaps with some fresh or dried herbs. Great with fish or shellfish. You can add other vegetables. However since this is a canned capanata DO NOT skimp on the vinegar. It's necessary to keep the acidity up to a level to allow for suppression of botulinum bacteria. It also keeps the veges a bit crispy."
posted on 07/15/2011 "A simple pickle that I adapted for preserving. This is very unusual for Achar as it has very few spices - but it's nice as my other achars are often rife with numerous spices and a simple pickle is a great respite. The original recipe would cook these longer till way too soft for my palate. Do this if you like. Mustard and vinegar keep things very crisp - which I really like! It's a great accompaniment to Indian food - but also works well for salads, or with roasted meats, etc. Would also work well with Indonesian food - or Pennsylvania Dutch for that matter as it's quite like a spicy version of mustard pickles! This one with no sweetness. I suppose you could add sugar too if you want, but I like this one. They are addictive. "
posted on 07/13/2011 "Amaranth is a weed here, so I gather is up from the garden before it's flowered. I like it better than spinach. Very nutritious. I grow a couple other varieties too as a late summer crop when other greens are not happy. "
posted on 07/13/2011 "This is a recipe I found and adapted from the web. I added a few ingredients and made it more useable for my kitchen. It's really nice. When my garden is producing pea pods I need every recipe to make use of them. Could easily be made vegan by omitting the yogurt."
posted on 01/14/2011 "I made this up with a little help online. It is quite tasty and people who like liver will appreciate another way to prepare it aside from the old bacon and onion routine."
posted on 12/19/2010 "I made this one up from a recipe I used to make years ago, and research done recently. I put in the fruits I like, and use no sulfured ones as I hate the taste of these. I used no raisins either as they are not my favorite - but feel free to substitute. I had black walnuts so I use them - use English walnuts or any other nuts you like. I made my own candied oranges (I actually used mandarins) by covering halved fruit with an equal amount of sugar and gently boiling them for a couple hours - then drying them in my dehydrator (you can cook them till the soft ball stage too). The servings may sound many - but this is very rich and only a thin slice is usually served. Also it's usually part of a large Christmas or other holiday dinner. Tips The already chopped dates are the easiest to use - they have a coating of oat flour to prevent sticking and make mixing up the dough easier. I used suet but you can substitute bread crumbs - about 1 1/2 cups, soaked in 2/3 cup vegetable oil (non-hydrogenated please - and a neutral oil, not olive! - or melted butter - coconut oil or cocoa butter would also work) Many recipes add more sugar, but I used more dates and dried fruit. It's probably more authentic as sugar was not commonly available in years past. I don't like overly sweet things - and the sauce served with this is usually very sweet. "
posted on 11/26/2010 "This is a recipe inspired by one in Emeril Lagasse's New New Orleans Cookbook. But I put my own spin on it - especially with the custard, which does not set right in the original. This one uses a custard more like my mom's and then adds chocolate and caramel along with whipped cream to really set off the bananas. It's fantastic! This will make a huge pie - which I make in a 'lasagna' pan. Cut recipe in half for a still large 9 inch deep-dish pie."
posted on 11/17/2010 "A friend gives me quinces every year from her families tree. They are one of those forgotten fruits. I think they are not popular because they are inedible raw. But they are very fragrant, and delicious. They are great in sweet and savory dishes both. They also make great potpourri additions or put into a decorative fruit display add a wonderful aroma to the air. They smell of apples and pineapples, and apple blossoms. This is one I made up from a basic quince jam recipe. Very few ingredients. Could be made without Habaneros - but the combination is really great."
posted on 11/06/2010 "This is my own creation and developed from a traditional Tartiflette (au gratin potato) dish from the Alpine Savoie region of France. It's a great dish for cocktail parties. Tips Can add one caramelized onion sliced to the mix. Chives, or chopped shallots, and/or a little chopped garlic will work too. I chose not to because I wanted the cheese and potatoes to be prominent. Some recipes for the original dish include onions, some don't. Reblochon cheese is rather difficult to obtain (in the US) except in large cities and even then the traditional version is now contraband (but the rules are interpreted variously) because it is a raw-milk soft cheese. But brie or camembert - or other soft ripened cheese with a white - cream rind will work well. Even other cheese could work but then it would not be Tartiflette - but feel free as this recipe is rather loosely interpreted anyway. I used a local 'bacon' made of pork shoulder that is wonderful, and very lean. But regular bacon - the pork belly kind can be used, if first fried (not to death) and crumbled or chopped fine. I would use a little more - maybe 3/4 lb as it will cook down a bit. Ham would also work well. For a vegetarian version I would definitely use some onion, or even mushrooms - soaked porcinis would be great. "
posted on 11/01/2010 "Tips Great dim sum dish. Great for Halloween! I added chicken gizzards to this and they turned out great also. This can also be made in the oven - just turn to 325 and put partially covered pan in oven for about 2 hours. Mix every so often to distribute the sauce over the feet."
posted on 10/30/2010 "I made this one up with a little help from online research. It's very tomato-centric - so use very good tomatoes!"
posted on 10/30/2010 "I used a well-known recipe for a simulated foie gras and jazzed it up a bit with my own touches. It really needed the gelatin, and I cut out some butter and subbed more cream. Also I added green peppercorns, porcinis, and pistachios, along with some herbs. It's really rich and delicious. I used my Vitamixer which heats while blending - perfect for this dish, but the traditional way is to cook in a bain-marie (pan with hot water)."
posted on 10/08/2010 "This is one of my Mom's recipes. I'm not really a dessert person (aside from ice cream and chocolate, and some pies), but this one is fantastic! It's pretty easy too!"
posted on 10/06/2010 "I made this from a discovery I made online. I changed the recipe somewhat to be more like my idea of Biryani (layered with onions on top). But I subbed jasmine and glutinous rice instead of Indian Basmati (In Thailand they do not use Basmati!). I added water chestnuts and tofu - as I like these! I also changed the technique somewhat to match my cooking style. It's pretty tasty! Tips - you could use nearly any other meats or fish here. Just be aware of their cooking times. Lamb for instance would need more pre-cooking to be tender. Eggplant would be wonderful as a vegetarian alternative. And for vegans - sub coconut milk for the yogurt."
posted on 10/04/2010 "My mustard pickles. Never made before, but like others I've tasted. Initial tastings are positive. Mustard and horseradish are allowed to bloom - to bring out hot oils. Also they are not allowed to boil to preserve it's character as well. Fairly spicy."
posted on 10/04/2010 "I made this up from perusing many recipes. It's much simpler than most and is very successful. It tastes wonderful."
posted on 10/02/2010 "Had un-ripened melon, and thought I'd make this. I like the early tastings, but it'll likely improve with age. The more ripe the melon, the less cooking time."
posted on 09/28/2010 "I made up this recipe for these to make a 'safe' version of oil cured tomatoes. The vinegar acidifies the tomatoes to prevent botulism. But it also adds a bright flavor. Commercial versions often use citric acid or vinegar too. They are wonderful and I think better than 'regular' sun-dried tomatoes. And OK, I do not dry them in the sun. You could if you have a dry sunny climate. I do, but the nights are too cool right now. Tips I made my own dried garlic for this one. If fresh garlic is used, crush it and add along with vinegar solution when re-hydrating tomatoes to acidify it for safety."
posted on 09/14/2010 "One of my favorite pickles. Good with everything! It's especially good with roasted chicken, a hearty cheese, and chopped fine and made into a tartar sauce (a little mayo, some Worcestershire) with beer-battered fish. Original recipe called for pre-cooking carrots and beans, but I could not really understand why as ten minutes is just fine. Tips You can nearly use any vegetable combinations here. Cauliflower, zucchini, eggplant, peas (with pods too), turnips, radishes, etc."
posted on 09/05/2010 "I took a recipe from Larousse Gastronomique and tweeked it a bit. Cucumbers may seem strange but they are quite nice cooked and are a traditional garnish for fish. This is one of the best fishes out there - though unique in having a very firm texture - somewhat like lobster."
posted on 09/04/2010 "Made this one up from a basic but flawed recipe I found. It's an Indian chutney and would go very well with Indian food. However it would also be great with cheeses, canapés, with roasted meats, on bread or crackers, etc. I added more spices and the strawberries. Did not know if the strawberries would work, as savory strawberry combinations don't work for me, but here they do, probably because they are a minor component. Raspberries would also be good."
posted on 09/03/2010 "This is one of my favorite dishes. A little work, but worth it. You can use prepared wonton skins or better yet eggroll skins cut into 4 squares as these are supposed to be tiny. You can also make the dough, and simply form the dumpling in your hand instead of rolling out."
posted on 09/02/2010 "An old fashioned catsup recipe. Very nice with everything you eat with catsup - but even more as it has much more flavor. Tips I did make this a long time ago and thought it was really good. Don't remember straining it? I might just put the spices in cheese cloth and blend the green tomatoes and onions before cooking... I might try this and put it through my Victorio strainer to remove peels and seeds to achieve a really smooth catsup."
posted on 09/01/2010 "OK so this was sort of a food fad a few years ago, but I never caught on till I had an abundance of watermelon. I used a nice yellow-fleshed one - not particularly sweet, but cool crisp and refreshing. Wow - I put this together in less than 5 minutes and it's wonderful. It is not a desert. Tips The seeds of my yellow-fleshed melon were white and rather soft, so I just ground them up with the rest of the ingredients. My blender is industrial though. Use your own judgment whether to remove them. Sherry vinegar would be appropriate instead of lime juice. I used yellow watermelon so kept the colors light - but red wine vinegar would also work. I used roasted garlic bread so did not add the garlic."
posted on 09/01/2010 "Extremely simple and fast dish to prepare, yet perfect for summer. Also a good way to use up stale bread. Tips I do not add salt as fish sauce has salt, as does the bread, but add to taste if desired. I use Crumb Brothers Roasted Garlic bread - very stale - but perfect for this dish."
posted on 08/30/2010 "I got this from the Yan Can Cook show - from Malaysia or Singapore. I don't think he actually made the dish, but simply talked about it. Really simple, and amazing flavor. It's easy as it's more of a stew than a stir-fry (which tend to be sensitive to heat and timing). The secret to this dish are the onions which cook down into a delectable sauce. This is supposed to be quite spicy too."
posted on 08/29/2010 "My take on a kosher, fermented pickles. Don't be scared, these are nearly foolproof! These result in a real old fashioned pickle, with lots of friendly lactobacteria and acetobacteria. Very healthy and extremely tasty. Tips Calcium chloride is in sea salt so don't worry about it being a dangerous chemical. It can be found at homebrew or wine supply places, though it's sometime available at high end spice shops. You can make these 'hot' pickles by adding more chiles. Or 'garlic' dills by doubling the garlic. "
posted on 08/27/2010 "I made this up from ingredients I had on a camping trip."
posted on 08/17/2010 "I adapted this recipe to my own version. It's a relatively small recipe and for a party you will likely need to at least double it."
posted on 08/17/2010 "I adapted this recipe to my own version. It's a relatively small recipe and for a party you will likely need to at least double it."
posted on 08/16/2010 "This is another one that is more a 'Method' not a recipe. It's truly different than anything I ever had growing up. We just did not eat cold noodles. Well not exactly, as I loved the extra ones that were cold from spaghetti! My mom made spaghetti the Midwestern way - by boiling noodles and draining then and cooling slightly before serving so they would not stick, as they were served separately from the sauce. So cold noodles would invariably be left over! But a cold soup - that is also sort of a salad and main dish - nothing like it. But it is perfect for summer. I love the sting of the hot mustard too. Tips: You can use other noodles for this dish, but I think of it as a buckwheat noodle dish. Broth can be made other ways, I like the chicken and beef version now, but I am pretty sure the one I was served near Camp ? was beef based, and had some other secret ingredients (probably a special dongchimi kimchi liquid) as well as MSG. Canned broth here is usually made from browned meats and is not really suitable. But experiment! Making this for one is a real chore. However when I make it just for me - I make enough for several meals - which I have for a few days. Each one I make slightly differently and vary the veges and broth flavors a bit."
posted on 08/12/2010 "I made this once and it still gets raves 10 years past. But I made it twice more and not as good. First time I used home-grown chard. That may be the key! "
posted on 08/11/2010 "My mom's recipe, mostly. It's one of the few German dishes she makes. She now claims she did not make these with ginger snap gravy, that was for another dish. And the spices are my interpretation too. But it's what I remember and like best. I've also made this dish in other variations, like using steak and cooked the dish briefly, and created a peppercorn sauce, instead of a long simmer so the steak was a bit rare (you have to cook the onion first). I have also used other stuffings. My favorite alternative was pickled hot cherry peppers! Also instead of bacon I used anchovy fillets, ham, etc. I've liked them all. Tips: This type of meat cup used to be commonly found. Now it's very rare except in Mexican grocery stores (which used to be rare and now not). In fact there are a few cuts at these places that will work. I look for larger, slightly marbled slices - usually these are the ones labeled Milanese, and is used usually for it's namesake - a sort of cutlet that is breaded and fried. Don't bother getting the pricey cut as it's usually too lean and actually does not work as well as the cheaper of the cuts. Off course you can always cut your own, then use chuck or round or other marbled stewing beef cut. The onion, bacon, and pickle amounts are sort of hard to gauge so have more on hand. The only difficult one is the bacon - but who does not like extra bacon! "
posted on 08/11/2010 "I bought some veal on special and had not real idea what to do with it. So I did some browsing online and made this one up from other recipes I found, and my own ideas. I decided to go with a sort of Hungarian flare since I had sour cream. It's pretty quick and very satisfying. I use fat free sour cream (the one that comes in a black and white container - which is really good). The dish is actually pretty low in calories with the no-fat sour cream, as veal is quite lean and not cooking fats are used. Yet it's very rich in flavor."
posted on 08/03/2010 "I made this one up - with a little inspiration from Internet searches. I choose not to go with fads and roast the potatoes as I love the texture of boiled new potatoes. This dish really shows off fresh simple ingredients."
posted on 08/01/2010 "I made this up after having a similar potato at the Big Rock Cafe - at the Big Rock Candy Mountain in South-central Utah. These need nothing else - and are good cold too! Almost any combination of herbs and spices could be used. I made these to sort of follow a Mexican flair. I could not resist using a few Indian spices though - like the mustard seeds and ajwain (with a flavor reminiscent of oregano). The key is to have about 1/2 salt/herb/spices and the other 1/2 corn flour. I'm not sure the original has corn flour in it - but I think it works perfectly to create a crunchy crust."
posted on 07/20/2010 "A way to use weeds from the garden. Amaranth is also known as red-root pigweed. Pigweed can also refer to Chenopodium or Portulaca species, but fortunately both of these are quite edible also! Clean the amaranth as you would spinach, and cut or break into 1-3 inch pieces. The stems seem tough, however all but the bottoms will generally will tenderize in the cooking process. The flavor is quite similar to spinach - earthy and mineral rich. Amaranth greens are also found in Asian and Middle Eastern grocery stores. Do not use amaranth greens that are beginning to go to flower as it produces tough, fibrous, inedible chaff that is remarkably unappetizing. Also, only use greens from sources you know were not exposed to pesticides or excessive fertilizer use (they can absorb nitrates). While it is possible to remove these parts when preparing amaranth greens, it is so time consuming that it is usually not worth the time. Instead pick younger greens. Garden varieties bred for 'greens' are usually less prone to this as they have been selected for not having this trait. Amaranth greens are sometimes referred to as Chinese spinach, but they are used by nearly all cultures."
posted on 07/18/2010 "Inspired by a dish I had at a great Chinese restaurant in Salt Lake City. It shows how to use bitter melon in stir-fries. The boiling removes excess bitterness, but also gives it the perfect texture for this dish. It's an acquired taste, but if you acquire it beware because it's a bit addictive."
posted on 07/16/2010 "I misread the original recipe - or maybe not - but I used mustard powder instead of prepared yellow mustard. I love it! If it's too thick - thin with more cider vinegar. Use as a sauce after BBQ'ing or as a basting sauce for grilling."
posted on 06/13/2010 "I got the urge to make corn dogs after looking at commercial ones in the freezer. None were real old fashioned hot dogs like I had as a kid. So I thought Make my own. When looking up the recipes online, most batters were a mixture of wheat and corn flour with lot's of other ingredients. I decided to make my own with only corn, and as simple as possible. Here it is. It's very good if I do say so. Very crispy and corny. Corn flour is the key - not meal. You can grind corn meal in a coffee grinder or spice grinder to get flour. It's also available at health food sections of most supermarkets. It's also gluten-free if you get gluten-free hot dogs."
posted on 04/22/2010 "This is really a technique, not ingredient recipe. There are secrets to these rolls, yet once mastered it's rather easy to create your own combinations. Tips This is just a start to the possibilities of these rolls. Many other items can be added. The textures and tastes however, should make an interesting combination. I've used thicker rice noodles with great success. I also like to add cellophane noodles also - made of mung bead starch or other starches. Wheat noodles won't work, they just don't have that springy texture. Many herbs can be used. However sage, oregano, thyme would likely not."
posted on 04/17/2010 "I made this up, but it is based on pretty fundamental technique. Mint and eggplant are a classic too. Tips The sauces can vary - roasted chile sauce can be subbed with chile flakes, heated till slightly browned before adding the eggplant. Sweet chile sauce, can just be sugar, and a little vinegar. Sweet soy sauce, fresh squeezed lime juice, cilantro, basil, etc. can all make this dish interesting. "
posted on 03/25/2010 "Animelle con il porcini ed i tartufi I made this recipe up entirely on my own, did not even look at a recipe. But I already know how to prepare sweetbreads in many ways. This one is sort of Italian but with French influences. It truly emphasizes the fragrance and flavor of the truffles. "
posted on 02/21/2010 "A take on a dish from Galicia, the northwestern tip of Spain. This area is cool, rainy, and green - very different from the much of the rest of the country and is also an ancient Celtic stronghold. This dish is hearty and rather simple. Mine is more of a boiled dinner. I prefer garbanzos here over white beans, because that's how I was introduced to it (from a Puerto Rican version, though this through a Spanish friend living in PR). Garbonzos are popular in Spain and grown in Galicia so I think it's authentic. The other big ingredient here is cabbage - though the cabbage used traditionally is a looser leaved variety than we are accustomed to in the US. More like collards. I use both here. Though I grow the Portuguese cabbage used in Caldo Verde (a very similar dish) which I believe it almost identical to the one used in Spain. Other greens, however are also used traditionally, especially turnip greens (and the related grelos, rappini, or broccoli raab from the region)."
posted on 02/21/2010 "I made up this recipe to be easier than the typical ones that require lots of preparation before baking. This is really nearly a one dish meal except for the Béchamel. There is no cooking of the eggplant, or lamb before assembly. The bread crumbs absorb some of the liquid from the vegetables and makes the dish hold together, as does the Béchamel with eggs."
posted on 02/21/2010 "Avgolemono - My Way. Very simple but satisfying."
posted on 02/21/2010 "From my memories working at Glacier Bay National Monument. It's pretty rich. It's also very easy and looks elegant."
posted on 02/06/2010 "I made this one for a competition. It's incredibly rich with a bright raspberry compliment. The raspberry meringue is unique."
posted on 01/19/2010 "I found this dish while looking for something else. It was on a video and had no real amounts. I finally got a sweet tooth and had a lot of apples around, so I made it. This is my interpretation with hints that I found make it perfect. It was originally a whole meal, but I think it would be a perfect dessert or breakfast. It would also be great camping."
posted on 12/16/2009 "This is very good and so easy, especially if you have a tomato puree machine - mine takes out the seeds and skins, leaving only puree. Yum! Great with added peppers too."
posted on 12/16/2009 "This is my moms recipe. It's great for a wilted spinach or other 'greens' salad"
posted on 12/16/2009 "This is my own recipe, with techniques gathered from other recipes to assure good flavor and texture. I used medium eggs so the pickling liquid would more quickly penetrate. They sell them in this quantity (2 1/2 dozen). They nearly perfectly fit into 4 pints, and did fit into a 1/2 gallon container completely (but I decided this was too big for my purposes) I had 3 extra eggs and these fit into a half pint (but this will vary), one egg fell apart in peeling also."
posted on 11/28/2009 "Fool-Proof Method to cook a Prime Rib Roast. This really makes a perfect roast - with no fuss. You could even make popovers or Yorkshire pudding with the last heating of the oven if you choose (Try a cold oven popver recipe - they really work well). It will have two well done slice, but with lots of flavor too - and you always have a few who want it that way. It will not work for smaller amounts - it'll be overcooked. For smaller size roasts cook it more like a steak or use a thermometer."
posted on 11/17/2009 "Comments: Wait at least a few days, but it's best after a couple weeks. Great with meats and cheeses. This is my version of an old German recipe. The old recipe simply puts the cooked ingredients in a crock and there you go. It also says to remove the spices - but I like to see them in the syrup in the jar. This has become a favorite - and it's really a beautiful jar on the shelf."
posted on 10/17/2009 "This recipe is inspired by that served at Famous Dave's BBQ. I got the recipe from an internet site claiming it was THE recipe. But then upon making it I tweaked to my taste, by soaking the raisins in alcohol, substituting some milk for cream (it actually has better texture with a little less fat), adding more spices, etc. So it's mine now! I just served a crowd at a charity ball - the Moondog Ball here in Utah, and it went in about 40 minutes. Had to bring backup! "
posted on 09/12/2009 "Bhindi ka achaar - Indian Okra Pickle. I adapted this recipe into USA pickling methods - and substituted the water and vinegar for lemon juice (which is not as easy to obtain)"
posted on 08/27/2009 "I was introduced to these at Barley's, a brewpub in Columbus Ohio. They call them Mildred's, but they sure seem like the ones served at the Hey Hey Bar and Grill. I tweaked the recipe a little too. They are served with Parmesan peppercorn dressing, and at the smokehouse - with creamy chipotle sauce, both sort of ranch-like sauces. Do make it from scratch preferably with buttermilk. Yum."
posted on 08/27/2009 "I made this one up, so it's probably not going to be found in any Ethiopian recipe book. It does use very traditional ingredients, however. And it's quite tasty, for such a simple recipe."
posted on 08/27/2009 "I made this as a dish served at an arts and crafts fair. It did very well. Lots of vegetarians in attendence. Originally for lent, but also a good way to use buckwheat. The sauce is really different, and adds that something special than the grain based dish needs."
posted on 08/27/2009 "This is a multi day recipe, but well worth the effort. It freezes very well. It is my own idiosyncratic, but true to it's origins, gumbo. Notes: Gumbo can be made of almost anything, from wild game (nutria Gumbo anyone) to seafood. This one is diverse and the meats especially can be varied. Other Vegetables are also possible to use - summer squash, parsley, green beans, etc. Gumbo refers to the soup or stews thickened texture (I hesitate to mention slimy - but can't think of another word without negative connotations perhaps the French gluant could be adopted). The word gumbo is also is a synonym for okra - because of it's texture too. Either the okra, or the gumbo file are therefor quite important to the dish, and I use both. This recipe is my original, and slightly different than the one I made at the Winter Market - I didn't have access to the kitchen for the 2 days this recipe usually takes me. But believe me - this method is well worth the time. In the Market Version I used deboned chicken thighs, smoked turkey legs instead of ham, and no shrimp. I cooked the Turkey thighs in a pressure cooker and used the broth in the soups and added the deboned turkey when the Gumbo was almost done. I added the chicken thighs, and sausage to the soup after the onions and vegetatbles were added, brought the soup to boiling, rested it (turned off the heat with the cover on) for 20 minutes brought it to a boil and rested it again for 20 minutes. Then I added the okra and simmered for a few minutes and it was done. Note: Its also good with rice. I'm not from Louisiana, or the South - but I was told that rice does not belong in Gumbo when I visited. But it is almost always served that way outside of Louisiana and upon searching around about it - it's popular within Louisiana too. I think I'm in the minority about rice here since most recipes indicate serving gumbo over rice ( and some say it's great over potato salad!) But I would never cook the rice in the Gumbo - serve steamed rice on the side. I think rice belongs in Jambalaya, Etoufee , etc. and am on the no-rice-in-Gumbo side of the fence. Incidentally I've never been served Gumbo with rice at a restaurant in Louisiana (though I know it's done quite often there)."
posted on 08/26/2009
posted on 08/26/2009 "NOTES : This method produces a very thin coating that is extremely crispy. Its really easy as well. Most recipes call for Corn Meal, but at least here in the north and west corn meal is too course and you end up with 'sandy' fish. Corn flour, however is perfect. It's available in the health food section of the grocery store. It's the ingredient in most southern fry mixes. It is also good for chicken, especially wings. For a different fried chicken coat with milk and eggs (about 1 to 2 parts milk to eggs) then in seasoned corn flour (or half wheat flour). It's a thinner coating than most for chicken, but really crispy. I would not make chicken exclusively this way, but it's a way to mix things up. I often add Old Bay Seasoning to the corn flour. It has salt in it so you may cut down the salt to 1/2 tsp. You can try other spices or herbs too."
posted on 08/26/2009 "I made this up, trying to use the black lemons I bought at a sook (really, a place called that in Seattle, but a Middle Eastern Grocery). It's pretty good - I made it twice in a row!"
posted on 08/26/2009 "This is really my recipe, with hardly any reference except to lime pickles in general. They are quite beautiful. But are addictively tasty as well!"
posted on 08/26/2009 "NOTES : The original recipe called for lime juice instead of water. I've had problems with lime juice becoming bitter and I don't like that. I also did not have enough limes, so I used citric acid and water. I then triple limed the pickles and upped the ginger too! These would be great with southeast Asian cuisine, but could be with nearly any meal. I just put these aside and call it good. But you can water-bath process: here's the recommendation for that. To preserve, seal and process in a hot water bath 5 minutes, or for refrigerator pickles, leave out for 24 hours, then refrigerate up to 6 weeks."
posted on 08/26/2009 "Description: "My take on bread and butter pickles." Yield: "8 half pints""
posted on 08/26/2009 "Made this up with what I had on hand. Really surprised me how satisfyinig it was."
posted on 08/26/2009 "Really simple - but a good way to cook eggs - they will be semi-hard."
posted on 08/26/2009 "This is a standard recipe that I've changed a little to suit me."
posted on 08/25/2009 "There are many variations of this dish, usually ascribed to Sichuan cuisine. However it is a dish popular wherever Chinese people cook food. This dish is a little more SE Asian. I've had it in Vietnamese restaurants, though I've been told it is still thoght of as Chinese (many restaurant owners were ethnic Chinese throughout SE Asia)."
posted on 08/24/2009 "This is the best matso ball recipe ever. They take a little longer to prepare, but turn out light and tasty. I adapted is from an older Food Network show - from a grandma's recipe. I changed it to actually work!"
posted on 08/24/2009 "Perfect Chicken Soup!"