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BS: Recipes - what are we eating?

Jos 06 Jan 19 - 03:24 PM
Donuel 06 Jan 19 - 09:12 AM
Dave the Gnome 06 Jan 19 - 03:10 AM
Stilly River Sage 05 Jan 19 - 08:51 PM
keberoxu 05 Jan 19 - 06:30 PM
Stilly River Sage 04 Jan 19 - 05:31 PM
Donuel 04 Jan 19 - 01:51 PM
leeneia 04 Jan 19 - 12:56 PM
Stilly River Sage 04 Jan 19 - 12:21 PM
Charmion 04 Jan 19 - 09:04 AM
Steve Shaw 03 Jan 19 - 10:27 AM
KarenH 03 Jan 19 - 07:27 AM
Steve Shaw 02 Jan 19 - 07:42 PM
Steve Shaw 02 Jan 19 - 07:17 PM
leeneia 02 Jan 19 - 03:13 PM
leeneia 02 Jan 19 - 03:01 PM
Steve Shaw 02 Jan 19 - 02:10 PM
Stilly River Sage 02 Jan 19 - 02:09 PM
Steve Shaw 02 Jan 19 - 01:59 PM
Charmion 02 Jan 19 - 08:19 AM
Dave Hanson 02 Jan 19 - 07:58 AM
Steve Shaw 02 Jan 19 - 05:21 AM
Dave Hanson 02 Jan 19 - 03:04 AM
EBarnacle 01 Jan 19 - 12:52 PM
Stilly River Sage 01 Jan 19 - 12:45 PM
Charmion 01 Jan 19 - 11:44 AM
leeneia 29 Dec 18 - 06:01 PM
Steve Shaw 28 Dec 18 - 08:39 PM
Jon Freeman 28 Dec 18 - 06:33 PM
robomatic 28 Dec 18 - 05:22 PM
Senoufou 28 Dec 18 - 04:21 PM
leeneia 27 Dec 18 - 10:01 PM
Charmion 27 Dec 18 - 11:29 AM
Jon Freeman 27 Dec 18 - 07:51 AM
BobL 27 Dec 18 - 02:44 AM
leeneia 26 Dec 18 - 04:52 PM
Stilly River Sage 26 Dec 18 - 11:31 AM
Charmion 26 Dec 18 - 09:42 AM
BobL 26 Dec 18 - 03:53 AM
Charmion 25 Dec 18 - 11:00 AM
wysiwyg 24 Dec 18 - 05:21 PM
Thompson 20 Dec 18 - 10:37 AM
Stilly River Sage 20 Dec 18 - 10:00 AM
Steve Shaw 20 Dec 18 - 09:54 AM
Thompson 20 Dec 18 - 08:46 AM
Ed T 20 Dec 18 - 08:24 AM
BobL 20 Dec 18 - 03:00 AM
Donuel 19 Dec 18 - 10:16 PM
Steve Shaw 19 Dec 18 - 06:15 PM
Jos 19 Dec 18 - 05:53 PM
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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 06 Jan 19 - 03:24 PM

Tonight I am un-decorating the Christmas tree (never mind the 'discussion' on when twelfth night is - in my house it is 6 January), so I am drinking mulled wine. Recipe:
Sometime before Christmas, simmer orange and/or lemon peel and spices (cinnamon, ginger, allspice, cloves (not too many), bay leaf ... anything else you fancy) in water until well infused. Strain, and add to the liquid an equal volume (at least) of sugar. When the sugar is completely dissolved, bring to a simmer, then allow to cool. Put the resulting syrup in a bottle. I keep it in the fridge but I don't know if that is necessary.
Thereafter, add a small spoonful of the syrup to a glass, add half a glass of red wine (or white wine, or cider, or apple juice for a non-alcoholic version) and top up with boiling water.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 06 Jan 19 - 09:12 AM

a raspberry blintz would brighten this sunny sunday morning.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave the Gnome
Date: 06 Jan 19 - 03:10 AM

I just rediscovered pease pudding on toast for breakfast. I am a gnome of simple tastes :-)


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Jan 19 - 08:51 PM

It was amazingly good! I have a two-year-old one that will probably get used for a lunch with friends later this month.

I was watching Cook's Country last week and they did a lovely blintz with raspberry sauce (melba). I have everything except cream cheese (it uses ricotta with a small amount of cream cheese) and the frozen raspberries, but I'm planning to try making those for dessert tomorrow. You may have to give them your email to see the recipe, but I don't think you actually have to pay to join the site.


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Subject: RE: BS: Recipes - what are we eating?
From: keberoxu
Date: 05 Jan 19 - 06:30 PM

Lasagna three YEARS in the freezer? Seriously?
Did it not stand up and salute the colors?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 04 Jan 19 - 05:31 PM

Celery seed hits my gut for some reason. Once I figured out the culprit I had to stop putting it in my potato salad altogether and I got the rest of the seed out of the house. I can eat celery itself, but the seed, even ground, is a problem. Probably the strength of something in the seed, where as the stalks are mostly water.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 04 Jan 19 - 01:51 PM

There are few things on Earth you can cook or eat by the 'slab'.
Thank goodness Lasagna is one of them. Then there are ribs and bacon and...

Where you have a feast can be critical. I always wanted to have lunch in the Oracle's chamber inside the Hypogeum in Malta.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 04 Jan 19 - 12:56 PM

Got any celery seed in the spice cabinet? That will serve.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 04 Jan 19 - 12:21 PM

I blanch tomatoes or peaches before canning and usually put them into a wire basket to plunge into the large pot of boiling water for about 30 seconds, then have a bowl of ice water to deposit them into so I can peel them quickly. The knife to slice the skin if it didn't already split is the accepted method. The same pot is the one I use for processing the jars.

Steve, I didn't know you could make lasagna without leftovers. ;-) And a tip for the future, if you make several ahead in pans lined with foil then freeze them, you can take the foil-wrapped casseroles out of the pans and put them into plastic bags and keep them in the freezer for a really long time. When you want to eat them, put the foil-wrapped casserole back into the pan you made it in and put it in a cool oven (325o for a really long time (hours - 3 at least). Better than trying to thaw it first. The best lasagna I've eaten in the last few months was one that had been in the freezer for about three years.

My split pea soup is a little watery because I didn't get out the recipe and was guessing. And I didn't have any celery to chop and add to it. So I'll let it sit in the fridge for a couple of days to set up and get all of those flavors working then I'll reheat in bowls in the microwave.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 04 Jan 19 - 09:04 AM

The thing where you drop tomatoes into boiling water is called “blanching”, and it definitely works. It’s also the technique to use for peeling peaches for baking or preserving. Yes, after processing a bucketful, you end up with the kitchen full of steam and maybe scalded fingers if you’re new to the game, but it’s efficient and wastes none of the fruit.

Here in the fruit belt of Ontario we have an embarrassment of riches from August until first frost, so everybody has a hatful of recipes for that six-litre basket of tomatoes, peaches, plums or whatever to be scored at market for a buck because the farmer could not be arsed to take it home again.

At family Christmas dinner I had a long, learned discussion with my niece’s Italian mother-in-law on the subject of preserving plum tomatoes. She buys them by the bushel, literally, and invests whole days in the laborious business of blanching and bottling them. I suggested the tinned article as an acceptable substitute and she gave me what can only be described as a pitying look.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 03 Jan 19 - 10:27 AM

Put the tomatoes in a bowl and then pour the boiling water generously over them. After about 30 seconds take them out and make a little slit in the skin with a sharp knife. The skin comes off very easily. You might still have a bit at the stalk end to trim off.


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Subject: RE: BS: Recipes - what are we eating?
From: KarenH
Date: 03 Jan 19 - 07:27 AM

There is a 'thing' where you drop tomatoes in boiling water supposedly makes it easier to peel them. I never have much luck with it. ALso it creates extra dishes to wash. Some people cut out the seedy bits. Life's too short.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 02 Jan 19 - 07:42 PM

Anyway, on Monday we cooked far too much lasagne, so I put the leftovers in the fridge, being careful to keep the layering with the crispy top intact. We had it reheated tonight
and it was lovely. Sure, the pasta had gone a bit soft and doughy, but it mattered not a jot. I did add a good splash of water to make up for what might have been lost in the cooking first time round. It was utterly spot-on. Whenever I do lasagne in future, I'll be making too much accidentally on purpose.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 02 Jan 19 - 07:17 PM

I didn't even know you could buy salted canned tomatoes! If I buy canned toms I just want tomatoes. Not basil, garlic, salt or chilli. I can deal with all that meself! If I need a bit of extra tomato-ness but without the sloppy bulk, I add a tablespoon of sundried tomato paste. Definitely not tomato purée, which has no place in my house. Here in Blighty we are blessed in that we have Marks and Spencer's sundried tomato paste. I've yet to find a brand that gets anywhere close.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 02 Jan 19 - 03:13 PM

FLASH! Today's newspaper has an article for the hot food trends for 2019. We need to pay attention to this stuff.

cheese tea - tea sipped through a cap of cream cheese

cocktails will have lower alcohol with more botanicals, shrubs and nonalcoholic spirits like seedlip (whatever that may be) Yes, they said shrubs. How you fit a shrub in a cocktail glass is beyond me.

a new kind of salad green: celtuce with a leafy bitter top. Kind of a cross between celery and asparagus

dandelion greens will also get a chance at culinary fame

seaweed is expected to pop up in teas, jerky, desserts and cocktails

look for mushrooms in cocktails and desserts

kale is out now


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 02 Jan 19 - 03:01 PM

With canned tomatoes, I now buy the no-salt version. They taste better, fruitier. And my husband wants low-salt food.

With garden tomatoes, I don't bother to peel them. I slice them thinly with a serrated knife, and the peels come out as thin strands that people hardly notice. And maybe tomatoes are like some other fruits, where the flavor and vitamins are in a thin layer right under the peel.

SRS, I know what you mean. We are having pea soup too.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 02 Jan 19 - 02:10 PM

When it comes to fresh vs canned tomatoes, even the Italians frequently use canned. They are often riper, richer and sweeter than the fresh you can buy in shops. Different if you grow your own to ripe perfection before picking them. I much prefer to buy whole plum tomatoes in cans. Cirio and Napolina are good brands, but there are often annoying bits of skin and tough bits of blossom-end rot/greenback in both which I cut out. And I never leave out that pinch of sugar. It sounds wrong but it miraculously improves the flavour - even the Italians do it. Rachel Roddy always does it! I hate skinning tomatoes. When I make salmorejo in summer, my very favourite tapa, I blitz the toms with skin on. It works for me!


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 02 Jan 19 - 02:09 PM

I'll be drawing down leftovers for a while here, but freezing rain is coating everything today so it's time for something hearty like split pea or lentil soup.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 02 Jan 19 - 01:59 PM

That's where I got it from. It's the Italian bible, isn't it, Charmion!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 02 Jan 19 - 08:19 AM

That tomato sauce is the bomb. It’s even better (if possible) when made with fresh tomatoes, but then you have to skin them which rather spoils the “easy” part of that recipe.

Himself and I are eating our way through Marcella’s “Essentials of Classic Italian Cooking”. Last night it was frittata made with the mushrooms that were sitting rather too long in the veg bin. Gone in three minutes flat.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 02 Jan 19 - 07:58 AM

I'll try that maybe tommorrow Steve.

Cheers, Dave


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 02 Jan 19 - 05:21 AM

Indeed, Dave. Equally simple is Marcella Hazan's onion and butter tomato sauce for spaghetti. Into a saucepan you put a can of plum tomatoes, a knob of butter and a whole peeled onion. Simmer for 45 minutes, discard the onion, check the seasoning and viola! Serve with proper Parmesan.

The magic ingredient to add to any tomato sauce is half a level teaspoon of sugar.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 02 Jan 19 - 03:04 AM

Had this on Boxing day, the simplest most delicious pasta dish you can imagine ' spaghettini aglio e olio ' spaghetti, olive oil, garlic and optional chopped parsley, salt and pepper.

the recipe is is in any decent Italian cookbook.


Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: EBarnacle
Date: 01 Jan 19 - 12:52 PM

Mea culpa. I forgot to post my favorite egg nog recipe before the holidays. A fellow grad student friend gave it to me many years ago and, other than a few tweaks I continue the tradition.

Coquito, aka Puerto Rican egg nog

2 cans cream of coconut
2 cans condensed or evaporated milk, your preference
4 egg yolks
1 tablespoon good quality vanilla
1 bottle good quality dark rum [I prefer Goslings or Don Q.]
Cinnamon, to taste
Nutmeg
Lemon zest

Combine all of the wet ingredients, mixing thoroughly.
Just before serving it up, put the dry ingredients on the mixture in the bowl.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Jan 19 - 12:45 PM

I have to finish up some cooking that was started on Sunday. The filling for meat pies keeps fine for a couple of days and now I'll finish them - the gift for my ex each year is a dish his mother used to make Puerto Rican chicken empanadillas will go into the freezer to be eaten over the next few weeks. A batch of beans because I'm out of the 12 ounce jars that I keep in the freezer for personal sized portions for easy meals. I used to take the frozen jar in my lunchbox to work, and everything else stayed cold enough in the bag. Time to find another job so I can take my lunch again!

The beans are a riff on a PR recipe, but I add a little heat and I use kidney beans instead of the smaller red beans.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 01 Jan 19 - 11:44 AM

After a week of rich festive meals, normal eating resumes today. Thank goodness; I don't think I could face one more chocolate truffle (oh, maybe just one more ...)!

This afternoon, the last of the orange-flavoured duck gravy is scheduled to become the basis of a batch of carrot-and-ginger soup. Supper will be a mushroom omelette with green onions and a bit of grated Parmesan. We picked the bones of the duck, and now we have lots and lots of lovely duck broth.

The supermarket reopens tomorrow, so I shall sally forth to purchase a bunch of kale in order to make minestrone. Lovely stuff for winter in Ontario.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 29 Dec 18 - 06:01 PM

Steve, you certainly have a lot of good ideas for what to do with turkey.

Robomatic, I ate at the Texas Roadhouse once and liked it. I still remember their house-made salad dressing. Delicious!


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 28 Dec 18 - 08:39 PM

Well we love all the post-Christmas cold meat and we always cook a second, smaller turkey a couple of days after Christmas. I also boil up a large piece of unsmoked free-range ham on Boxing Day in a large pan of water with some carrots, onions, celery sticks, herbs and peppercorns. That gives us a lovely lump of meat and a pan of stock ideal for making pea and ham soup next week. The challenge is to vary the accompaniments. We did have a good old salad on Boxing Day with some ruby gem spuds baked in their skins, very nice but a bit too summery. Next day we had Nigella's quick version of dauphinoise (the one in Nigella Bites, with crême fraiche instead of double cream) with some greens. Delicious. Today I reheated some turkey slices in tightly-wrapped foil, along with some stuffing. Meanwhile I sautéed some sliced banana shallots in plenty of salty butter until they were beginning to caramelise. All that went in layers on warm ciabatta rolls (mayo and tommy-k optional, never for me) to be scoffed messily and greedily keeping over the plates. Nirvana. Tomorrow I'll concoct a turkey curry karahi-style with green peppers. For Sunday I'll make a hearty turkey broth with a soffritto, the smaller turkey scraps and the lovely pan of turkey stock I made on Boxing Day. I'll chuck in some tiny soup pasta ten minutes before the end to make it into more of a meal and we'll have some crusty bread with it. I have another bag of small pieces in the freezer, with which I'll make a turkey and pancetta risotto for Mrs Steve and me some time early in the New Year.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 28 Dec 18 - 06:33 PM

Take away here too today. There was some debate over what to get and from where and I’m not sure my own contribution to that (dad, at that point, was fixed on having ½ pizza and chips and I suggested I could share the one in the freezer with him and fry some chips, just leaving 3 for a takeaway) achieved anything other than muddying the waters further…

Anyway, an Indian takeaway won but I, by then feeling the effects of a sleepless night and having to attend an appointment this morning took what was intended to be a short nap. The tea time meal was over and visiting family had returned to their B&B before I woke up. My veg curry is in the fridge. I might microwave it later but haven’t felt that hungry yet.


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Subject: RE: BS: Recipes - what are we eating?
From: robomatic
Date: 28 Dec 18 - 05:22 PM

I got introduced to Texas Roadhouse early in December. So far I've been back twice for the American farm-raised catfish. I bring it up here because I seriously like the place and I'm hoping some of you will tear it down for me before I give it a five star yelp review.


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Subject: RE: BS: Recipes - what are we eating?
From: Senoufou
Date: 28 Dec 18 - 04:21 PM

Last night we whizzed off to a very large and quite new chippie called 'Deep Blue' (I think it's a chain of chippies) on the outskirts of Norwich. They seem to fry on demand, and it was all beautifully crisp and fresh (cod and chips)
Sat in the car munching away. It was served in individual cardboard trays with little wooden forks (no plastic, very environmentally friendly)
Quite a treat for us, and most enjoyable.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 27 Dec 18 - 10:01 PM

Tonight we had a nice, wintry dish

turkey with root vegetables

Put a liner in a slow cooker. (If you have a scullery maid, you can skip the liner.) Place a turkey thigh in it, pressing the flesh against the crock.

Wash and peel some root vegetables and cut them into bite-size pieces. I used parsnips and carrots. You can add turnips and rutabaga, but I don't because I don't like them. Avoid beets. The world is not ready for purple turkey.

Cut an onion into wedges. Toss the wedges and the root vegetables into the pot.

cover and cook all day on low, until the meat is tender.

As dinnertime approaches, add 1/3 cup white wine or the juice of a lemon. Allow enough time for the alcohol in the wine to evaporate.

At dinnertime, remove the meat and vegetables to a serving dish. Add 1 teaspoon marjoram or rosemary to the juice, stir well and pour the juice over the top.

Salt and pepper are added at the table, as desired.   

==========
We had this with buttered cornbread and steamed cauliflower.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 27 Dec 18 - 11:29 AM

BobL, your Dad's fruit in vodka sounds like the cordial I make most summers, which is always delicious but often results in fruit fit only for the compost heap once the liquor is tapped off. I have never made it with peaches (why not? good question); so far, I have used only raspberries or sour cherries. The osmotic process that pulls the juice into the booze reduces raspberries to tasteless pulp, but sour cherries are high enough in cellulose to retain some structure even after six months of maceration, so they are good with yoghourt or ice cream.


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Subject: RE: BS: Recipes - what are we eating?
From: Jon Freeman
Date: 27 Dec 18 - 07:51 AM

The nut roast I mentioned earlier was a success. It froze and reheated (just thawed it and slices in the microwave) well. Rather than splitting duties with Pip as suggested before, I cooked it. It took a me lot longer than the recipe suggested (double the prep time but I’m slow even with a decent knife, a lot longer for the mix with the lentils added to absorb nearly all the liquid and at least 10 minutes more baking time) but parents enjoyed it and I would use this recipe again.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 27 Dec 18 - 02:44 AM

Tinned peaches Charmion, it's not a good season for fresh ones. However they do the job excellently. Might try bottled ones sometime, but my dad's recipes for fruit in vodka usually yielded uneatable fruit and wonderful liquor.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 26 Dec 18 - 04:52 PM

For Christmas dinner we had Mexican food. It wasn't a deliberate choice; the avocados were ready to eat.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 26 Dec 18 - 11:31 AM

A while back I posted a link to a good comparison of the North American wild grapes, so of course I can't find it now. Mustang grapes are featured at the bottom of this page. I make grape jelly just like in the SureJel package instructions.

Today I'll make a batch of bread pudding because I love it for breakfast or snacks. It reheats very nicely. The rest of my eating is leftovers from the last couple of days.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 26 Dec 18 - 09:42 AM

Peaches stuffed with mincemeat — how delightful! Fresh or tinned peaches?


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 26 Dec 18 - 03:53 AM

Xmas dinner was a venison joint, boned & rolled by local butcher. 2lb 8oz was just right for a party of 4, with enough left over to make one small sandwich.
Followed by mincemeat-stuffed peach halves, doused in sherry and warmed in the oven during the main course.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 25 Dec 18 - 11:00 AM

Today being Christmas, I are roasting a duck and making bigarade sauce. There will be steamed pud with custard to follow. I may not be capable of movement for some time after.

Himself, on the other hand, will be looking around for cheese and nuts.

I don’t know where he puts it all.


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Subject: Hinton Xmas Recipes
From: wysiwyg
Date: 24 Dec 18 - 05:21 PM

Thanksgiving-style Xmas Menu


Scalloped Potatoes With Spinach And Cheese

2 pounds peeled Yukon Gold potatoes, cut into 1/8-inch slices
1 1/4 cups 1% low-fat milk
1 cup fat-free, less-sodium chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
Dash of nutmeg
Cooking spray
2 teaspoons butter
2 cups sliced Vidalia or other sweet onion
1 cup (4 ounces) reduced-fat shredded sharp Cheddar cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
3 tablespoons grated Parmesan cheese

Preheat oven to 450°.
Place potato slices in a large saucepan, and cover with water. Bring to a boil; reduce heat, and simmer, uncovered, 6 minutes or until tender. Drain well; set aside.

Combine milk and next 5 ingredients in a medium bowl, stirring with a whisk until blended.

Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 7 minutes or until golden. Reduce heat to medium. Gradually add milk mixture, stirring with a whisk until blended. Cook 5 minutes or until thick and bubbly; stirring constantly with a wooden spoon. Add cheese, stirring until cheese melts. Remove from heat.

Arrange half of potato slices in an 11 x 7- inch baking dish coated with cooking spray. Top with half of spinach and half of cheese sauce. Repeat with remaining potato, spinach, and sauce. Sprinkle with Parmesan cheese. Bake at 450° for 15 to 18 minutes or until golden and bubbly.



Roasted Sweet Potatoes with Honey and Cinnamon
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

stove top stuffing for Greg and cheesy arepas for me; cheesy corn and crunch casserole;


GLUTEN-FREE GREEN BEAN CASSEROLE WITH CARAMELIZED MUSHROOMS & ONIONS

1 tablespoon gluten-free cornstarch
2 teaspoons McCormick® Basil Leaves
1 teaspoon McCormick® Onion Salt
2 tablespoons butter
1 cup thinly sliced onions
2 cups sliced mushrooms
1 1/2 cups milk2 teaspoon gluten-free soy sauce
4 ounces (1/2 package) cream cheese, cubed
1 1/2 pounds fresh green beans, trimmed, cut into 1-inch pieces and cooked

Preheat oven to 350°F. Mix cornstarch, basil and onion salt in small bowl. Set aside.
Melt butter in large skillet on medium-high heat. Add onions; cook and stir 6 to 7 minutes or until golden brown. Add mushrooms; cook and stir 2 minutes or until mushrooms are tender. Stir in cornstarch mixture. Add milk and soy sauce; stir constantly, cook until sauce is thickened and bubbly. Add cream cheese; cook and stir until cream cheese is melted. Add cooked green beans; toss gently to coat.
Spoon into 2-quart baking dish. Sprinkle top evenly with almonds.
Bake 25 minutes or until heated through and top is lightly browned.


CHEESY CRUNCHY CREAMED CORN CASSEROLE


My thinking is that since we were apart for Txgiving, our last Christmas in the house should be a big deal with items that can be made in advance w double ovens, to prevent packing burnout. Most recipes are oven rather than stove top, and I have some GF adaptations and simplification tricks up my sleeve as well.

I'm thinking quantities to carry over for our Dec. 27 anniversary and the following days before our Jan 1 move to our retirement house.

Greg has already done his signature turkey job, and may also do the scalloped potatoes.

The idea is: not much cooking in that last week before our fast departure, and cooked but frozen leftovers to take, if any.

Since romaine is now considered contaminated, veggies are casserole style. We can always add cherry tomatoes.

I plan on doing the bulk of the cleanup; I'll need that standing time. I also plan on doing the shopping.

My thought is that rather than see this as his "orders" (his default setting), he might look forward to this plan for a boatload of comfort food from his loving wife, as we are apart Thanksgivings day. (I sent him each recipe for pix and mouth watering.)

He's also made a GF cake and cheesecake.

~S~


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 20 Dec 18 - 10:37 AM

What jelly do you make, Stilly? I made a dose of apple and rosehip jelly a few weeks back; just about to de-mould and re-boil the last jar and lash into it.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 20 Dec 18 - 10:00 AM

Usually on xmas morning we have pancakes, bacon, etc. but I'm thinking this year I might make baking powder biscuits and serve them with homemade jelly. They fall on both of these like they're starving. I sometimes do a side of Jimmy Dean sage sausage, though I didn't grow up in the south so there is none of that sausage and biscuit and gravy nonsense.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 20 Dec 18 - 09:54 AM

Fried eggs on top of a couple of fried Rankin's potato farls make a damn fine breakfast.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 20 Dec 18 - 08:46 AM

Now that's what I call a breakfast.

I'm partial to a fried egg and potatoes, with some of that Kalle fish roe paste they sell in Ikea on the side, and of course salt and vinegar.


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Subject: RE: BS: Recipes - what are we eating?
From: Ed T
Date: 20 Dec 18 - 08:24 AM

This morning for (later than normal) breakfast,creamed lobster meat on toast with a side of seared scallops.


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Subject: RE: BS: Recipes - what are we eating?
From: BobL
Date: 20 Dec 18 - 03:00 AM

Peanuts, groundnuts, monkey nuts, goober peas or (according to Wiki) pindars.


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Subject: RE: BS: Recipes - what are we eating?
From: Donuel
Date: 19 Dec 18 - 10:16 PM

ground nuts? What on Earth do you call carrots?


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 19 Dec 18 - 06:15 PM

Groundnuts are peanuts. Groundnut oil is an excellent neutral oil that has a high smoke point.

Our bog-standard lasagne uses a typical bolognese ragu, made with a mix of minced pork and beef, browned then added to a soffritto which includes pancetta as well as onions, carrots and celery. Add all that together with canned plum tomatoes and a good splash of chicken stock. Season well and simmer for as long as you like. I might add a glass of white wine that I've boiled and burned the alcohol from. Some recipes demand chicken liver and milk, but not for me. Mrs Steve insists on garlic, but I'm averse to crushed cloves so I might peel and bash with my fist about eight cloves which go into the mix. As for herbs, either leave them out or just add a sprinkle of dried oregano near the end. Dried basil has no place in any decent kitchen. I'll let you off if you chuck in some fresh basil leaves near the end.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 19 Dec 18 - 05:53 PM

Groundnuts/peanuts are seeds, from which oil is extracted, or they can be eaten raw, roasted or made into peanut butter.
If you plant a raw one in a pot you can watch the plant grow, and produce a pea-like flower, from which what looks like a stem will grow and extend downwards until it reaches the soil, where it deposits the seed - in effect, the seed plants itself in the ground, hence the name 'groundnut'.
(I've never heard of potato oil.)


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