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I "put" the bananna's into the recipie, thanks for noticing. I do all of that automatically, so it was really easy to forget to wite a step down. Posts: 15082 | Registered: Jul 2001
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Just FYI, they're doing maintenance on the site tonight and changing the IP address, so if it's down, don't worry about it and try tomorrow.
Posts: 26071 | Registered: Oct 2003
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Oh, Dags, could you please add a sub-category? Under "Kosher" could there be "Kosher for Passover" (or KfP would work)?
Posts: 32919 | Registered: Mar 2003
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quote: Recipes which follow all kosher guidelines, as well as those specifically for the week of Passover. Generally, that means no grain products other than matzo or matzo meal. Also, no legumes or legume products -- such as no corn starch or corn syrup.
posted
Also, I just noticed something mildly (very -- if it stays this way, not a big deal, but you're doing this partly as web design practice, neh?) annoying.
The mouse-over descriptions for Halal and Kosher are long enough that the entire thing is not visible unless you page down -- but as soon as you stop mousing over, the ability to page down disappears. Using the arrow keys while keeping the mouse pointer over works, though.
Posts: 32919 | Registered: Mar 2003
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The pop-up tool is part of the content management system. I'll see if there's a fix, otherwise I'll try to find another popup tool. I never noticed it because my resolution is high enough that the category list doesn't go to the bottom of the screen.
Posts: 26071 | Registered: Oct 2003
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Rivka, maybe tomorrow night or Sunday you can go through mine and tell me which ones are so I can mark them for you.
Posts: 21182 | Registered: Sep 2004
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Let me put it this way. In a typical Passover week, I use about 5-6 dozen eggs -- about 8 times what I would use most weeks.
Posts: 32919 | Registered: Mar 2003
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If it doesn't have flour, cornstarch (although potato starch can be substituted), bread, crackers, soy products, peas, beans, corn, etc. -- it's probably KfP. Or rather, can easily be made so.
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Liz, considering Passover is also the only time of year I buy real butter (the substitutes are all soy-based), you're exactly right.
Posts: 32919 | Registered: Mar 2003
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One thing I'd eventually like to add is category-based rights, where I could allow someone willing to set certain category assignment for any recipe.
For example, I could make rivka a Kosher administrator and she could assign any recipe to or remove any recipe from one or more of the Kosher categories. If she's willing, of course.
That's a summer project, though. Back to the grindstone.
Posts: 26071 | Registered: Oct 2003
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Better be able to...otherwise you will bet stuck with someone like me, and nothing would be Kosher at all, despite (or perhaps because of ) my best efforts.
Tony is currently away - he gets back Wednesday night.
I am thinking of making for his coming-home-dinner:
A tasting plate with three things: 1. Oysters with a champagne & sesame oil dressing 2. Baby eggplant slices stuffed with minced pork and shitake mushrooms then fried (very loosely Chinese) 3. ?
Followed by a small serving of quidscribis' hot and sour sri lankan fish. (From her website).
So - come on you gastronomenicals (is that even a word?) - what should 3. be?
Posts: 4393 | Registered: Aug 2003
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posted
Something light with lettuce or cabbage, like Thai beef strips in lettuce leaves. Or an Asian cabbage salad with rice oil and toasted sesame seeds. But something light. Or a tomato salad with feta and good black olives, maybe.
Posts: 10890 | Registered: May 2003
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(Although it is cold here at the moment - not that that means we can't eat salad, of course. )
I would consider a tuna carpaccio and cucumber salad but that would involve driving to the good fishmongers.
Posts: 4393 | Registered: Aug 2003
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The thing is, I used to live near to all the good food stores. Then Tony and I bought our house, in an area where gourmet means not Maccas, and suddenly I've become a lazy cook.
The more I think about it, the more I like your salad idea, Elizabeth.
Posts: 4393 | Registered: Aug 2003
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posted
Imogen, someone made this really yummy salad once with little Mandarin oranges and sliced almonds. If you have those in your cabinet, or at your nonfaraway store, it is so good! I think it was just a regular dressing they used, but maybe it was a little sweet.
Posts: 10890 | Registered: May 2003
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Bunbun and I just made romanylass's peanut sauce - t was divine. We served it with sauteed chicken, bell peppers, onions, and mushrooms over brown rice, and bunbun mixed in some spaghetti squash, too.
We only used one seeded jalapeno. Next time we will either leave the seeds or add at least one more.
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Oh, my. This reminds me I have yet to post the green chili recipe. before doing so, this is basically it, for those of you who are By Eye cooks:
5 lb. pork butt cumin seeds 15-20 Anaheim peppers 2-3 Poblanos Enough jalapenos or other hotties to your taste 2 large onions I head of garlic Chicken broth Salt and pepper A bunch of scallions A bunch of cilantro
Cut the pork into bite sized pieces, trimming the big chunks of fat. Fry in batches with a heavy dose of cumn seeds Grill the peppers, and onions. Peel the peppers, and chop coarsely. (leave the seeds if you want.) Add these to a pot, with the cooked pork, and add chicken broth to cover. Roast garlic in the oven. Add to the pot. Let simmer for about two hours. Add more broth if you want a soupy consistency, less if you want a burrito filling consistency(my choice) When all is nice and stewed, add chopped scallions and cilantro. Add salt and pepper to taste.
This is great, soupy, over rice. Great as a burrito filling with just a smidge of mild cheese.
Experiment. Try it with chicken. Add more hot peppers to the ratio. Make it thin like a sauce, and use it to pour over burritos before baking. Try different peppers. I was thinking tomatillos might be good.
I will post this to the recipe site any day now.
Posts: 10890 | Registered: May 2003
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Most of my recipes are not here, but in the US... not ones from books, ones from my mommy.
I'll probably post some, once I go back! I leave in two weeks. Just so you know, Dag. You don't have to give me rights yet, but I may ask for them at one point!
Posts: 7877 | Registered: Feb 2003
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Just bumping this to remind me to post "Trees and Snow", a favorite from my childhood, after our anniversary dinner. Posts: 21182 | Registered: Sep 2004
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quote: saw this very briefly on a tv cooking show and went off to find the recipe. Of course, it wasn't available online unless you paid $35 for a 6 month subscription (yeah RIGHT!) so I made it up as I went along. The seemingly disparate flavours combine amazingly well, and the sour cream seems to pull it all together at the end.
Of course, it could be made non dairy by leaving out the sour cream (and optional butter)and I think it would still work. If you were to do this I would cut down the heat in the relish, as the cream acts to tone this down at the end.
This is not as much work as it seems - while you need to prepare some stuff ahead of time (the marinade, the relish) it's a perfect recipe if you're going to home for an afternoon doing other things anyway. Also, the relish will keep in the fridge for at least a week, so you can always make extra and serve with other dishes.
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I hope your happy - you've destroyed any enjoyment I had in my breakfast of two hard-boiled egg whites and a peanut butter and banana sandwich on wheat.
I cannot wait to try this. Eve made some lovely chicken with a yogurt/cucumber/tomato sauce. I'll see if I can get her to post it.
Posts: 26071 | Registered: Oct 2003
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- Corn meal (Use Venezuelan brand name "Harina P.A.N if you can find it in your international food section)
- Water
- Salt (or garlic salt)
- Garlic Powder (if you didn't already add garlic salt)
First thing you'll want to do is get a big bowl and add some lukewarm water. You're going to want to add a small amount of water (2 cups) at first. The first time you make these you might end up making more than what you want but that's ok, you can store them in your fridge and reheat them whenever you're hungry. After you have your bowl with lukewarm water slowly add the corn meal all the while stirring the mixture with your hands, continue adding corn meal until the mix becomes more solid and you're left with a sort of "play doh-ish" mass of dough, keep on kneading it with your hand until it's smooth and grainless. Then salt to taste and knead the mixture some more, once you've added the salt you can then add the garlic powder and knead it evenly.
Once that's all done stick your hand in the bowl and grab a handfull of the mixture, form and shape it into a round ball and then use your palms to squeeze it into a round disc. Make sure the disc is thick enough horizonatlly for you to stick a knife through it and cut it in half (more on that later). Once you've used up all the mixture making discs you have a few options on how to cook it:
- You can fry the discs until they are golden/crispy on the outside.
- You can set the oven to 375 degrees and cook them that way. Depending on how you mixed the ingredients it might take a while so my advise is to just keep watch (maybe 20-30 mins).
You'll know when they're done because they'll look golden on the outside. You're aiming for crunchy on the outside, soft on the inside so keep that in mind when you check up on them
Once the food is ready make sure to eat it while it's still hot. You'll want to cut them in half horizontally (not all the way) and add your own ingredients inside. They're not really anything special on their own, the idea is to treat them like bread and make yourself a sandwhich of sorts. Some popular combinations:
- Butter, cheese(pick your favorite), ham, turkey, beef, chicken... you know, any kind of deli meat.
- Some people like to fill them up with scramble eggs
- "Reina Pepiada": Tomatoes, mayo, shredded beef
- Butter & Cheese
You guys get the picture right?
There are a lot of different variations on the dish, among them are "Empanadas" which I'd love to post about if anyone's interested Posts: 459 | Registered: Mar 2005
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I love to cook (although I don't cook as much as I used to) and I love this idea! SO many good things to chose from at your site. I have some Hawaiian recipes, including sweet Hawaiian bread (AKA potato bread), that I'd be glad to share, if you want them. I'll have to find the disk that I typed them on long ago, but I'd love to join in on the fun. Thanks for sharing.
Posts: 68 | Registered: Jul 2005
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I made Paula Deen’s Cucumber Salad last week. Very plain looking, nothing fancy but this was surprisingly good. I think sour cream is the key.
Posts: 333 | Registered: Feb 2002
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Rico, I bet Dags would give you access to his site, so you could post that (yummy looking) recipe there. They sound a bit like pita made from corn meal.
I'll have to try them sometime. Posts: 32919 | Registered: Mar 2003
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Rico, they made Venezuelan food on Food 911 the other day. They didn't use garlic in the arepas, though. That sounds yummy, although I wouldn't have thought anything of it if I hadn't seen the show because I've never had Venezuelan food!
Posts: 21182 | Registered: Sep 2004
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