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{
"from": "system",
"value": "This is a cooking forum thread titled: Penzeys Spices",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " OK I am very excited. I just placed my first order through Penzeys Spices. I have heard great things about them, but have never tried their stuff. Here is what I just ordered:\n\nFajita Seasoning \nBrown Mustard Seed \nOzark Seasoning \nChicken Soup Base \nChicken Taco Seasoning \nSicilian Salad Seasoning \nGarden Salad Seasoning \n\nI can't wait to get my order \n\nOh and they were having a contest to see where they would open their next store and Boston won. That made my day!\n\nWhat have you bought from Penzeys and did you like it or not?",
"loss": false,
"prefix": "GB:"
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{
"from": "gpt",
"value": " Great choice GB!!\n\nI actually have never ordered spices from there, but I always order Vanilla beans (Madagascar) and they are perferctly fresh & cheap!!!!!",
"loss": true,
"prefix": "pancake:"
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"from": "human",
"value": " GB take a look at this.\n\nhttp://www.theingredientstore.com/",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Thanks Rainee",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " I adore Penzey's and ahve used them for years; always, always, top quality product and new ideas. I've ordered just about everything from them, and never been dissatisfied. \n\nTry their Foxpoint Seasoning for fish/chicken. The peppercorns are awesome. The Ozark seasoning is awesome. Oh, and do get the 'Barbeque of the Americas' - I've used it on everything!\n\nI love their gift packs, too, and have given many away as Christmas presents. \n\nGB, I'm jealous - I voted for Charleston, but didn't make it! I even wrote them a letter saying I'd love to manage a store in my area!",
"loss": true,
"prefix": "marmalady:"
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"from": "gpt",
"value": " Marm, it sounds like they are trying to open a few more stores after Boston so I will keep my fingers crossed for you!",
"loss": true,
"prefix": "GB:"
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{
"from": "human",
"value": " I can't say enough about Penzey's. Just got my most recent order today. I've used them for years - there is no other brand in my spice cabinet. I don't usually buy the blends (though I have a few), but I must have all the pure spices. I also get things like saffron and vanilla from them. They always send a sample size of something like lemon pepper, pasta sprinkle, or Galena Street (which I got today). The recipes in the catalogue are great, the reading material is so informative, and they seem like such a nice family when the include what they've been up to. I really like buying from them.",
"loss": true,
"prefix": "chesterchippy:"
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"from": "gpt",
"value": " Never heard of these spices. Are they perhaps a regional favorite. All I remember is Watkins and now it is almost gone. I have only seen it at fairs. \n\n\n\n\n :roll: GO DUCKS = SMASH IDAHO",
"loss": true,
"prefix": "norgeskog:"
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"from": "human",
"value": " norgeskog said:\n\t\t\t\n\t\t\n\n\n\t\t\tNever heard of these spices. Are they perhaps a regional favorite. All I remember is Watkins and now it is almost gone. I have only seen it at fairs. \n\nThey sell it like Avon here. Look in your phone book for distributors if you are interested. Watkins has a couple products that are irreplaceable in our house.\n\t\t\n",
"loss": true,
"prefix": "Alix:"
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{
"from": "gpt",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\n\n\t\t\t\n\t\t\t\tnorgeskog said:\n\t\t\t\n\t\t\n\n\n\t\t\tNever heard of these spices. Are they perhaps a regional favorite. All I remember is Watkins and now it is almost gone. I have only seen it at fairs. \n\nThey sell it like Avon here. Look in your phone book for distributors if you are interested. Watkins has a couple products that are irreplaceable in our house.\n\t\t\n\n\n\nThanks again, Alix.\n\t\t\n",
"loss": true,
"prefix": "norgeskog:"
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"from": "human",
"value": " norgeskog said:\n\t\t\t\n\t\t\n\n\n\t\t\tNever heard of these spices. Are they perhaps a regional favorite. \n\n :roll: GO DUCKS = SMASH IDAHO\n\n\n\n\ngo to http://www.penzeys.com and request a catalogue.",
"loss": true,
"prefix": "chesterchippy:"
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{
"from": "gpt",
"value": " I went to Google and searched. Penzeys has a website but no store close to me in Oregon, nearest I believe is Iowa, but I ordered a catalog. I will look later in my phone book. THanks Alix\n\n\n\n :roll: GO DUCKS = SMASH IDAHO SATURDAY",
"loss": true,
"prefix": "norgeskog:"
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"from": "human",
"value": " Penzey's is mostly in the mid-west. They're opening a store in Boston but that's 1 1/2 hours from me so I will still order on line. That's the best way. When you get their catalogue you'll see. I'm sure you'll enjoy reading it.",
"loss": true,
"prefix": "chesterchippy:"
},
{
"from": "gpt",
"value": " chesterchippy said:\n\t\t\t\n\t\t\n\n\n\n\n\t\t\t\n\t\t\t\tnorgeskog said:\n\t\t\t\n\t\t\n\n\n\t\t\tNever heard of these spices. Are they perhaps a regional favorite. \n\n :roll: GO DUCKS = SMASH IDAHO\n\n\n\n\ngo to http://www.penzeys.com and request a catalogue.\n\t\t\n\n\n\nSorry Chesterchippy, I guess I should have read these and used your connection rather than Google. Thanks anyway. A catalogue is on the way.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " In the grocery store I buy Schilling or McCormick. Can't speak for everywhere, but in my small area everything else is junk. I have also ordered Penzeys off the internet and have been very satisfied with the results - fresh and fast delivery.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "gpt",
"value": " Penzey's\n\nI have been ordering from Penzey's for years. Outstanding products and service! Check out the prices for the stale stuff on the grocery store shelf and compare it with Penzey's....big difference and always much fresher.",
"loss": true,
"prefix": "shoreline:"
},
{
"from": "human",
"value": " I love Penzey's cinnamon - China Cassia and Korintje Cassia. Their Vietnamese is supposed to be excellent, also.\nI also really like their double vanilla extract, fines herbes and herbes de Provence. \nTheir Tellicherry black peppercorns are pretty good, but not bold enough for me. Next time I'm going to try both their Sarawak and Special Extra Bold Indian Peppercorns.",
"loss": true,
"prefix": "merstarr:"
},
{
"from": "gpt",
"value": " Merstar, \n\nYou are making really good choices on the sarawak and extra bold pepper corns.\n\nThe Sarawak doesn't even need food to accompany it. The smell alone is pure heaven!",
"loss": true,
"prefix": "Robt:"
},
{
"from": "human",
"value": " Enough already - you guys have convinced me. I've gotta get some Penzeys!",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " I am a loyal Penzey's follower. I try to order almost everything from them because it's so much better quality than the store-brands and also ends up to be cheaper, usually.\n\nStaples in my house are peppercorns, thyme, cinnamon, vanilla, garlic and onion powder, bay leaves, cumin, chile powder, dried chiles, oregano, several of the curry mixes, allspice berries, ginger, and more stuff that I am forgetting. I also have tried some of their spice blends in small quantities.\n\nRobt is right about the pepper. I ordered both Sarawack and Xspecial awhile ago and the aroma alone put me into the trancelike state I go around in today. \n\nCan't wait for their Boston location.",
"loss": true,
"prefix": "jennyema:"
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]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Grey pickled onions.",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " How can I keep my pickled onions white? I use distilled vinegar, as suggested for colour preservation, but they still turn greyish after a few weeks.",
"loss": false,
"prefix": "mazer:"
},
{
"from": "gpt",
"value": " Hmmm... send your recipe, if you don't mind. Also, where are you storing your jars?",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Have you religiously sterilised your jars? Are they hot when you put your product in? Having said that, it's fairly normal that they don't stay pristine white, the ones we buy in England (and we created them) are preserved in brown vinegar, so that solves the discolouration problem!!! They are already discoloured from the beginning.\n\nWhite bought ones have nasty preservatives to keep them white.",
"loss": true,
"prefix": "kyles:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: A stupid question about my percolator coffee pot...",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " This sounds dumb, but it really aggravates me. Most of the time, coffee gets trapped in the top of the percolator. You know there is this little bucket w/ holes that sits at the top of the pot where you put the coffee grounds in. Much of the time, coffee gets trapped by the coffee grounds and stays in this little pot above the main section of the pot. I guess the grounds clog up the holes in the little pot and trap the coffee.\n\nIt's aggravating because it makes it harder to clean the wet grounds, and not all the coffee comes out of the pot when you pour.\n\nDoes anyone have a solution to this?",
"loss": false,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " Are you using a filter?",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " I am not using a filter. HOw did I know you were going to ask that? Is that the problem?",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " Coffee needs to be ground for the type of coffee maker. Sounds like your coffee is not ground right. Probably too fine. Fine is ok for drip coffee makers, but not so good for percolators.\n\nBTW, I love percolated coffee. NOT the McDonald's kind, but the kind you get at small diners and funeral homes.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " I'm with PSI - we even had some 'fine ground' coffee clog up our Cuisinart coffeemaker - what a mess!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " But it's the regular perclator stuff I buy in the store. That should be the right kind, right? You sure it's not the lack of filter?",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "human",
"value": " Well, I'm not at a loss. I don't know what else to tell you. It could be the kind you bought was also suitable for drip coffee makers and still too fine? \n\nI'm not too sure a filter would work. The filter may slow down the water enough to overwhelm the basket and you may end up with grounds in the coffee.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " the filter seems to make it work better. Using moderate amount of water as well so probably that is keeping it from overflowing the upper part. thanks.",
"loss": true,
"prefix": "jpinmaryland:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fondue Party?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Hi There! My daughter who is 29 is having a Girls Night Out Party with 7 other friends (her turn) And she picked the theme of Fondue for food and SHOES for the rest of the theme. We figured out the whole party but we could use help with recipes for fondue recipes for veggies MEAT/Seafood and desert. When I was her age we had these fondue parties all the time....but now it is just coming back. So any help will be appreciated.\n\nThanks, meekasu",
"loss": false,
"prefix": "meekasu:"
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"from": "gpt",
"value": " http://homecooking.about.com/library/weekly/aa041299b.htm?terms=fondue\n\nTry some of these recipes from the URL above. \n\nGood Luck!! SC",
"loss": true,
"prefix": "SierraCook:"
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{
"from": "human",
"value": " Here's a chocolate fondue recipe from Alice Medrich, the queen of chocolate. I haven't tried this one myself, but every recipe I have tried by Medrich has come out fantastically.\n\nChocolate Mardi Gras Fondue\n\nServes 6 to 8\n\nIngredients *(See note below)\n\n10 ounces bittersweet or semisweet chocolate, chopped into small pieces\n1/2 to 3/4 cup milk, half-and-half, or heavy cream\nOR\n1/2 to 3/4 cup milk plus 2 tablespoons unsalted butter\n1/2 teaspoon vanilla extract\n\nIdeas for dipping\nKumquats or segments of seedless clementines, oranges, or ruby grapefruit\nChunks of pineapple\nChunks of fresh coconut or large curls of dried coconut\nChunks of banana\nDried fruit such as apricot, mango, papaya, pineapple, or Bing cherries\nStrips of good-quality candied orange, grapefruit or lemon peel\nCubes of pound cake or angel food cake, or toasted cubes of\nbrioche or challah\nCigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels\nMarshmallows or meringues\nToasted shaved almonds (to sprinkle on after dipping)\n\n\nTip: If possible, separate the citrus into segments without breaking the membrane. If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F., then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.\n\nTo make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes. Stir until smooth. Add more liquid if the sauce seems too thick or look curdled. Remove from the heat and stir in the vanilla. Use warm fondue immediately or set aside until needed and rewarm briefly.\n\nChoose a selection of fruit and other dippables, with an eye to variety of color, flavor and texture. And don’t forget to include some children’s favorites as well, Arrange on a platter or in pretty bowls.\nHave forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with. If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water. Leftover sauce keeps several days in the refrigerator. It is a prefect topping for ice cream.\n\n*Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using. For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter. For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for. Butter or cream results in a softer, mellower chocolate flavor.\n\nFrom: A Year in Chocolate:Four Seasons of Unforgettable Desserts\nBy Alice Medrich, 2001, Warner Books, Inc.",
"loss": true,
"prefix": "merstarr:"
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{
"from": "gpt",
"value": " :P Merstarr, thank you so much for this recipe. I like all the tips also that help remember or teach how to do fondue. My daughter thinks her middle name is chocolate!!! She will love it.",
"loss": true,
"prefix": "meekasu:"
},
{
"from": "human",
"value": " oops! sorry Sierra, I didn't see you there. I was having a senior moment...lapping up those chocolate thoughts. \n\nThanks for the wealth of Fondue recipes. I will email them to my daughter.\n\nHas anyone tried fondue recipes lately?",
"loss": true,
"prefix": "meekasu:"
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{
"from": "gpt",
"value": " meekasu said:\n\t\t\t\n\t\t\n\n\n\t\t\t:P Merstarr, thank you so much for this recipe. I like all the tips also that help remember or teach how to do fondue. My daughter thinks her middle name is chocolate!!! She will love it.\n\t\t\n\n\n\nYou're very welcome, meekasu!",
"loss": true,
"prefix": "merstarr:"
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{
"from": "human",
"value": " The link SierraCook posted looks like it has some great recipes! Here are some more links to various savory fondue recipes, many with ratings and reviews:\n\nhttp://www.recipezaar.com/r/q=beef+fondue\n\nhttp://www.recipezaar.com/r/q=shrimp+fondue\n\nHarvest Vegetable Fondue\nhttp://www.recipezaar.com/recipe/getrecipe.zsp?id=54523\n\nhttp://www.recipezaar.com/r/q=cheese+fondue",
"loss": true,
"prefix": "merstarr:"
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{
"from": "gpt",
"value": " Thanks again for all of your help. As soon as I get a new computer I will be able to zip through the recipes myself. But my daughter tuned in to the urls and found just the right recipes.\n\nLooks like Fondue is back! Her lil club only has 8 members(just right) but all of her other friends were more than willing to loan fondue pots and cards table for the bunko games. Her party is tonight and she called this morning from Sacramento to talk last minute stuff with \"Mom\" We both like to entertain. So it was fun for me helping her plan it all. I will let you know how it turned out.",
"loss": true,
"prefix": "meekasu:"
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]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chicken and Red Potatoes with one oven?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Ok, so tonight I'm supposed to be making chicken and red potatoes. The chicken requires 350 degrees (F) for 35 minutes, and the potatoes need 450 degrees (F) for 40 minutes. I've been living with my parents until this weekend, and have made these together with their big kitchen containing two ovens, but I just moved into an appartment and I'm down to one oven now.\n\nHow can I cook these two items to have them done at the same time? I've got one oven, and if it helps, a microwave.\n\nBy the way, for future reference - would I be making a mistake if I tried putting chicken and a cake in the oven together if they use the same cooking temperature?",
"loss": false,
"prefix": "Rayzawhozawha:"
},
{
"from": "gpt",
"value": " You should be able to cook them both together. Just cook the potatoes longer at 350°.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Rainee is correct. Just cook them longer. I myself have place them in the oven for a coulpe minutes on high and then place them in the oven with the chicken.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " I do this all the time with chuck roast and potatoes - just put the potatoes in longer - actually I like them better that way anyway. Just check them with a fork until you get the altered timing down.",
"loss": true,
"prefix": "Otter:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Doughs.....for tonight?? help me......",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm looking for a good recipe for a dough in which can be rolled out like a perogy, then filled with hamburger and deep fried. I have a recipe for this and the recipe title is \"Chibirachi\" I haven't found anything even remotely close. Are you gonna be the one that can help me?\n\n :roll: :P 8) \nTanis",
"loss": false,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " Hey Tanis...since I posted the recipe somewhere else...does that still mean I won?",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " I use won ton wrappers",
"loss": true,
"prefix": "goodgiver:"
},
{
"from": "gpt",
"value": " Tanis meat pie/empanada dough\n\nYou need to use an empanada dough or a meat pie dough. Here are two that are excellent:\n\nEmpanada Dough\n4 cups flour\n2 eggs, slightly beaten\n5 T. Crisco\n1 t. salt\n1 & 1/2 cup milk\n\nSift flour with the salt, and cut the crisco into the flour\nAdd beaten eggs and the milk. \nForm dough into balls\nCut into 5 4-5 inch circles and fill with your meat /cheese mixture\nDeep fry at 350 degrees.\n\nMEAT PIE2 cups self rising flour\n1/3 cup (heaping) crisco shortening\n1 egg, beaten\n3/4 cup milk\n\nSame method as above. Form into a dough, and chill until ready to use.\nGood luck! 8)",
"loss": true,
"prefix": "TallnTan:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: No-Cook Recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Due to the extreme fire danger this summer my forest is holding a No-Cook Recipe Contest. I thought that it would be interesting to see what recipes that everyone here could come up with. \n\nJust for fun here is the link to my forest's webpage: http://www.fs.fed.us/r5/tahoe/\n\nSC \n\nStuffed Jalapenos\n\n1 (11.5 oz.) jar whole jalapeno peppers\n½ (8 oz.) pkg. cream cheese, softened \n1 tablespoon sour cream\n¼ teaspoon garlic powder\n1 green onion bunch, finely diced\n3 tablespoons cheddar cheese, finely shredded\n1/3 cup finely chopped walnuts\n\nCut each pepper in half lengthwise; remove seeds. Rinse with cold water and drain on paper towels. Combine cream cheese, sour cream, garlic powder, green onion, and cheese. Pipe or spoon into pepper halves. Chill. Before serving sprinkle walnuts over pepper halves. Makes 2 dozen.",
"loss": false,
"prefix": "SierraCook:"
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{
"from": "gpt",
"value": " Margaritas and martinis don't need cooking.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " I have a great no-bake chocolate cookiie recipe. It is really good. I will have to do a little digging. i will keep you posted.",
"loss": true,
"prefix": "Russell:"
},
{
"from": "gpt",
"value": " Baloney Rollups:\n\nOpen refrigerator door, select slice of baloney from pack and roll into tube. Open yellow mustard jar (gourmands can open the Poupon). Hanging on open refrigerator door, dip baloney in open mustard jar and eat. Wash down with milk straight from carton. Wipe mustard off carton; close refrigerator.",
"loss": true,
"prefix": "mudbug:"
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{
"from": "human",
"value": " What did Mommy say about drinking milk out the carton?",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "gpt",
"value": " roflmao mud... sounds just like me",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " wasabi said:\n\t\t\t\n\t\t\n\n\n\n\n\nWhat did Mommy say about drinking milk out the carton?\n\n\n\n\nShe said, \"Don't ever let me catch you doing that again!\" AFter that I was more careful and never got caught.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Psiguyy said:\n\t\t\t\n\t\t\n\n\n\t\t\tMargaritas and martinis don't need cooking. \n\n\n\n\nI agree Psiguyy. If you cannot cook why not go straight for the liquid diet!! \n\nSC",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " Asian Coleslaw\n\n1/2 small head of Napa Cabbage.. shredded (4 cups)\n3 carrots, shredded\n1 red, 1 yellow bell pepper, seeded and cut very thinly\n1/4 lb snow peas, trimmed and cut into thin strips\n1/3 cup peanut oil\n1/4 cup rice vinegar\n3 tbsp worcestershire sauce\n1 tbsp oriental sesame oil\n1 tbsp honey\n2 cloves garlic minced\n\nPlace vegies in large bowl. Whisk together peanut oil, vinegar, worcestershire, semsame oil, honey and garlic in small bowl until well blended. Pour dressing over vegies; toss to coat evenly. Cover and refrigerate 1 hour before serving.",
"loss": true,
"prefix": "Juliev:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Vodka in cooking",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can you use Vodka in cooking? Have some to use up!",
"loss": false,
"prefix": "sausagefans.com:"
},
{
"from": "gpt",
"value": " I guess the most popular one I can think of is a vodka sauce. If you type into google - \"vodka sauce\", recipe - you will have quite a few choices.\n\nor type in - vodka in food recipes",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " How about just drinking it....>Vodka and Cranberry juicee......oh dang now I got a another craving and it's only 12 30......",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " What's vodka sauce like?\n\nI did try drinking it but its horrible!!!!",
"loss": true,
"prefix": "sausagefans.com:"
},
{
"from": "human",
"value": " ok, here's a simple vodka sauce recipe - But remember, the vodka isn't going to go bad so if you still don't use it all just put it in the cupboard or do a search on google for more recipes. I saw one one time where you cured salmon in it. It's out there somewhere! LOL\n\n1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth \n1 cup vodka \n1/2 cup heavy cream, at room temperature \n1/2 cup grated Parmesan \n1 pound penne\n\n\nSimmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended. \n\nMeanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.\n\n\nSimple Tomato Sauce: \n1/2 cup extra-virgin olive oil \n1 small onion, chopped \n2 cloves garlic, chopped \n1 stalk celery, chopped \n1 carrot, chopped \n2 (32-ounce) cans crushed tomatoes \n4 to 6 basil leaves \n2 dried bay leaves \nSea salt and freshly ground black pepper \n4 tablespoons unsalted butter, optional\n\nIn a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor. \n\nPour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. \n\nIf not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Vodka is great to cook with , it makes a great sauce and can get you sauced. My favorite is Shrimp w/ Vodka Sauce. Yum.",
"loss": true,
"prefix": "comissaryqueen:"
},
{
"from": "human",
"value": " Thanks Elf",
"loss": true,
"prefix": "sausagefans.com:"
},
{
"from": "gpt",
"value": " LOL - (it won't really get you sauced but it does make a great sauce!)\n\nOh, and I just remembered another great one - shrim fra diavolo/diavalo - not sure on spelling - I need to get to the Farmer's Market before they pull up tents - I'll post when I get back.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Thanks all",
"loss": true,
"prefix": "sausagefans.com:"
},
{
"from": "gpt",
"value": " Make sure you are not cooking with flavored vodka. It did NOT taste good. :x",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " No this is the \"plain\" stuff, I think if it was flavoured i might prefer it more as a drink!",
"loss": true,
"prefix": "sausagefans.com:"
},
{
"from": "gpt",
"value": " vodka for cooking\n\nI have a recipe for a chicken breast marinade.\n\n1/2 cup water\n1/4 cup olive oil\nzest and juice of one lime\n1/2 teaspoon salt\n1/2 teaspoon chili powder\n1/4 teaspoon ground cumin\n1 tablespoon vodka\n1 clove garlic, pressed\n1/4 teaspoon black pepper\n\n4-6 boneless skinless chicken breasts Place marinade ingredients in one gallon Ziploc bag, put in chicken, seal. \n\nMarinate for 2-3 hours or overnight (best to do overnight)",
"loss": true,
"prefix": "chefmom:"
},
{
"from": "human",
"value": " Sounds good, thanks",
"loss": true,
"prefix": "sausagefans.com:"
},
{
"from": "gpt",
"value": " Vodka is great to cook with when you need the alcohol, but not the flavor. Certain flavors are alcohol soluble meaning you will only taste those flavors when there is alcohol involved. Tomatoes have one of these flavor compounds. Here is a great recipe that uses vodka...\n\nPENNE ALA VODKA \n\nOne 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid\n1 pound penne\n1/4 cup extra-virgin olive oil\n10 cloves garlic, peeled\nCrushed hot red pepper\n1/4 cup vodka\n1/2 cup heavy cream\n2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like\n2 to 3 tablespoons chopped fresh Italian parsley\n3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like\n\nBring 6 quarts of salted water to a boil in an 8-quart pot over high heat.\n\nPour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)\n\nStir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.\n\nMeanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.\n\nJust before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.\n\nRemove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like. \n\n\nMakes 6 servings.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Sounds nice, thank you",
"loss": true,
"prefix": "sausagefans.com:"
},
{
"from": "gpt",
"value": " Sounds GREAT GB!!!",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " Inject a watermelon with it. Have a picnic. Do not invite kids.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Kumquats in Vodka\n\nPlace 4 oz. kumquats in a mason jar, add 1 cup sugar, scraped seeds from 1 vanilla pod (throw in the pod as well).\nTop with vodka and close tight.\nShake jar once a day, every day until the sugar is dissolved.\nStore in a dark cupboard, and forget it for two months.\nThen use the kumquats and the syrupy vodka as you like (great drizzled on pies, etc).",
"loss": true,
"prefix": "flora:"
},
{
"from": "human",
"value": " Vodka in cooking? Of course it's a good thing. Food always tastes better when you have a happy chef!",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " As a general rule I find vodka to not be flavorfull enough to hold up in most recipes. BUT I have frozen it (will turn to a syrup-y consistency) then, at the very last minute pouring over cherry tomatoes and a dash of seasonings you'd normally use in a bloody mary -- W sauce, tabasco, bitters, S&P. You want to add the vodka at the very last minute to retain that syrup consistency. Bloody Mary Salad.",
"loss": true,
"prefix": "Claire:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: The bridesmaid of baking",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Just made a pan of banana bread, which got me wondering once again why the vanilla is always added last in most baking recipes? what would happen if you did it another way?",
"loss": false,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Mudbug what do you mean. I always add my vanilla or any other extracts along with my wet ingredients. I think the flavor meshes better that way. \n\nWhen I make cookies and have to cream ingredients I normally add the extract during the creaming process. \n\nI have never noticed any drop in flavor quite to the contrary I think the flavor spreads more evenly through the dry ingredients using this technique.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "human",
"value": " yakuta, the recipe I did called for stirring in the vanilla after the wet and dry guys have been put together. seems to me that I recall this instruction in other baking adventures - stir it in last, with the nuts, or choc chips, or whatever other additives you are using.\n\nI agree that throwing it in with the other wet ingredients makes just as much sense, if not more. Just an idle question I had. thanks.",
"loss": true,
"prefix": "mudbug:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Oregano",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hey Everyone,\n\nMy oregano (organically grown) plants are showing white spots on the leaves...I have never had this happen before. Any ideas on why this is happening? Is this a fungus? Are the leaves still safe to consume? This is a new one to me...I have been growing and using my own organically grown herbs for years and have never had this occur before. We have had a very cold, and very wet year this year in my area and and wondering if this is the culprit. Thanks in advance for any advise!",
"loss": false,
"prefix": "tootstl:"
},
{
"from": "gpt",
"value": " I hope someone can help you!!!! I don't know anything about this. I used to grow a BUNCH of herbs but never had any kind of fungus on them. Sounds like it may be due to your wet weather.\n\nIf you call your local agricultural department they will probably be able to give you a natural rememdy. One time on my chives (we moved to a house with not much sunlight so everything stayed kind of wet under the trees) of water, dish soap, and garlic. I made this concoction and then sprayed it on the plants.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " tootstl, if it is a fungus, or more likely powdery mildew, the safest way to get rid of it is to buy powdered sulfur and sprinkle it on the plants. this is the best organic way to control fungus and mildew in the garden, but you'll need to repeat the treatment each time it rains cause the sulfur harmlessly washes off. i have problems with powdery mildew cause i compost a lot of apples from my tree, which promotes the mildew. i should turn my compost over a few times a year and lime it, but i'm lazy.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " Tootstl, I believe Buckytom hit the culprit.\n\nTell me: Are these spots you describe small in size (1/4\" and less) and primarily located on lower or interior older leaves? If so, grab a magnifier and look for a fuzzy, cottony growth within these spots. Next step, if you rub the spots, does the white fuzz rub off and is the leaf surface beneath them darkened and mottled? Are the leaves with lots of spots turning yellow? If this is the case, you have a 95% likelihood of having powdery mildew, which is a fungal disease.\n\nIf this is not the case, please advise, because it changes everything!\n\nMy best advice, based upon my own plant survival tactics this year, is to judiciously clean the area beneath the plant -- remove all old plant material -- and remove as many infected leaves as you can. Routinely spray with Neem Oil or your fungicide of choice. (As mentioned above, I have been, but I still have problems...)\n\nAs far as cooking with this oregano is concerned, wash, wash, wash the stuff. As long as you bring the oregano to a boil in a sauce, for example, and retain the boil for a few moments, you wil kill any and all fungus that remains on the leaves, and you will kill any thing else, for that matter. I would suggest that you not use any but the best leaves (unaffected) for uncooked dishes and, even if they are perfect in form, I cannot stress enough the rinsing process!\n\nBut you're an organic gardener. You know that!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Still in a quandry with my Oregano\n\nThanks Buckytom and Audio for your responses! But, alas, I know for sure that powdery mildew is not the culprit. The white spots are inherent in the leaves, such as a variegated variety would be, but I have never heard of a variegated oregano and these are two year old plants...I can't figure out where the spots came from! I have found no pests, no mildew, I have kept my beds immaculate and am just plain stumped on this one! Thanks much for your help, it is truly appreciated. By the by, this oregano has supreme flavor and I have dried a sufficient supply to take me thru the winter, including the most intense dried purple blossoms I have been able to dry to date! I just need to get my @## in gear and get my Romas processed",
"loss": true,
"prefix": "tootstl:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Blanching Almonds",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " How do you exactly go about blanching almonds, i know it as something to do with boilinig. please help",
"loss": false,
"prefix": "Russell:"
},
{
"from": "gpt",
"value": " You do not necessarily boil, bring water to boil and remove from heat. Put almonds in and leave for just a few minutes until the skins wrinkle. Drain in collander and cool under running water. Put in towel and rub. \n\n\n\n\n :roll: GO DUCKS",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " I am glad to hear about all this. I have 5 pounds of almonds in the freezer.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Well, Bug -- You're home!!!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " yes, and still just drinking wine. no food yet. supervisor in charge today had a bug or something up her derriere. less tired than Monday, tho, so that's a good thing.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Garsh, you're so poetic! Missed ya!\n\nAnd, drat! You've got a head start!\n\n(I'll be right back........)",
"loss": true,
"prefix": "Audeo:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Waffle Reciepes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Whats your favorite waffle reciepe?\nNothing fancy just a good light fluffy waffle",
"loss": false,
"prefix": "vilasman1:"
},
{
"from": "gpt",
"value": " This is the recipe that my mom makes.\n\nCrunchy Oat Waffles\n\n1 cup boiling water\n3/4 cup regular or quick oats\n1 1/4 cup flour\n1 1/2 teaspoon baking powder\n1/2 teaspoon baking soda\n1/2 teaspoon salt\n3 tablespoons vegetable oil\n2 tablespoons sugar\n1 egg\n1 egg white\n1 1/4 cups buttermilk\n\nIn medium bowl, pour boiling water over the oats. Stir to combine and set aside for 3 minutes. In large bowl, sift together the flour, baking powder, baking soda, and salt.\n\nWhisk the oil and sugar into the oat mixture. Add the egg and egg white and stir until whisk until blended. Whisk in the buttermilk. Add the oat mixture to the flour mixture and stir until just blended.\n\nHeat waffle iron. Coat waffle iron lightly with vegetable spray. Ladle about 1 cup of batter into waffle iron or follow instructions for your waffle iron.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " Well I don't have a specific recipe, probably the one in Better homes and gardens cook book or Joy of Cooking.. But I always add vanilla and beaten egg whites. Lemon too... and maybe blueberries... and.... um. ...",
"loss": true,
"prefix": "GaArt:"
},
{
"from": "gpt",
"value": " This recipe is probably the most basic & versatile one in my “waffle repertoire.” It equally supports light or hearty, sweet or savoury toppings….\n\n4 oz unsalted butter\n1½ cups flour\n1 Tbsp granulated sugar\n2 tsp baking powder\n½ tsp salt\n12 fl oz milk\n3 large eggs, separated, at room temp.\n\nHeat up your waffle iron.\n\nIn saucepan, melt butter over low heat. Set aside to cool slightly.\n\nIn large bowl, combine flour, sugar, baking powder, and salt. \n\nAdd butter to eggs, then whisk in the milk. Stir this liquid mixture into the dry ingredients, just until moistened.\n\nIn another bowl, whip egg whites w/ a pinch of salt until frothy; add a pinch of cream of tartar, and whip until stiff, but not dry, peaks form. Fold whites into the waffle batter, just until blended.\n\nLadle enough batter over the hot waffle iron to cover two-thirds of each grid. Using a small metal spatula, spread the batter almost to the edges of the grid. Close the lid, and cook until the steam stops, 4-5 minutes. When waffle is done, lift the lid and remove it with a fork to a warmed platter. Repeat with the remaining batter.",
"loss": true,
"prefix": "Konditor:"
},
{
"from": "human",
"value": " Waffles\n2 cup buttermilk\n2 cup all purpose flour\n1 tsp baking soda\n1 tsp baking powder\n1 tsp salt\n4 eggs\n1 cup melted butter\nPreheat waffle iron, Sift flour, salt,baking soda and powder, Beat eggs in a large bowl, Alternate flour and buttermilk to the beaten eggs Start with flour end with the flour Add the butter blen thoroughly. Pour batter on waffle iron and cook until it stops steaming.",
"loss": true,
"prefix": "beaulana2:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Easy recipes for kids to help make",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I teach a mutiple disabilities special education class. We cook once a week and I could use easy recipes. In my classroom I have a one-burner hotplate, a small microwave oven and a toaster oven for cooking. Quite a bit of the cooking we do with the students is done with hand-over-hand assistance. Any recipes or ideas would be appreciated.",
"loss": false,
"prefix": "purrfectlydevine:"
},
{
"from": "gpt",
"value": " I am sure you already thought of this one, but in case you haven't, English muffin pizzas. Those were always fun to make when I was young.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " There's no cooking involved in this, but one of my daughter's favorite things to make when she was younger was \"Ants on a log.\" She found it in a cookbook for kids. All you do is fill the groove in celery with peanut butter, then press raisins into the peanut butter. (I prefer cream cheese in my celery!)\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "gpt",
"value": " What about those no bake cookies...usually made with some peanut butter? or jello. I have a cute \"recipe\" that requires blue jello, a new fish bowl and candy fish. Jello could be made in the microwave and the possibilites are endless.",
"loss": true,
"prefix": "Lyn 221:"
},
{
"from": "human",
"value": " When I was in Girl Scouts many, many years ago, we made a \"Candlelight Salad\". Put a lettuce leaf on a plate. Cut a banana in half. Place it in a pineapple ring and put a cherry on top.",
"loss": true,
"prefix": "LynnT:"
},
{
"from": "gpt",
"value": " how about rice krispy treats?",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " I know I'm slow in replying, but you might consider getting your school to buy a big electric skillet or two. They're easy to put at a lower table level if needed. My mom taught us how to cook at a very early age using this as an invaluable tool. It sounds like your teaching life skills, and it is super for cooking up simple meat dishes -- plain pork chops, burgers, sloppy joes, scrambled eggs. I don't know what level and age your 'kids' are at, but it is a pretty good tool for teaching some basics beyond microwave.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " What about fudge? \n\nIt's all made in a single pot, and there's a lot of stirring. My son has some \"occupational therapy issues\" and we do a lot of activities that have motions like stirring b/c they are good for building strength and coordination.\n\nIf you buy marshmallow creme/fluff. The recipe is right on the jar.",
"loss": true,
"prefix": "runninduo:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: make ahead meals",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am going out of town for several days, but my husband will be home, and doesnt cook. Any ideas on what to make? Thanks for the help.",
"loss": false,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Make meatloaf and marinara sauce. Show him how to nuke a potato and boil water for pasta. That should hold him if it's just a couple of days.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Don't know how many \"several\" days is ... but think about what meals you prepare where you would freeze the leftovers and heat them up later in the mircowave. Strole down the fozen food aisle in your grocery store and look at all the meals they have that are nuke-n-eat for more ideas.\n\nHubby can take one of the freezer at night, let it thaw in the 'fridge overnight, then just heat it up in the nuker the next day.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Stew or chili would hold up for several days. He can have some cold meals, like tuna salad on salad or chef's salad (have hard boiled eggs and cold cuts handy). How many days does he have to rough it?",
"loss": true,
"prefix": "chesterchippy:"
},
{
"from": "human",
"value": " Thanks! chili, meatloaf, frozen foods. He loves meatloaf, and chili with a baked potatoe, and I might just throw in some frozen meals and tell him to fend for himself for four days. Thanks you guys.",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Make-Ahead Chicken Biscuit Casserole\n\n3 cups chicken -- cooked and cubed\n3 cups chicken broth\n4 carrots -- sliced 1\" thick\n1 onion -- chopped\n4 stalks celery -- sliced 1/2\" thick\n8 ounces mushrooms -- halved\n2 garlic cloves -- sliced\n1 can peas -- (8 oz.) canned\n3 tablespoons cornstarch\n1/3 cup cold water\n10 biscuits -- (tube or fresh)\n1 freezer bag -- jumbo\n\nBring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy. Remove from heat; cool.\n\nTo freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum foil; freeze, then wrap in jumbo freezer bag.\n\nTo prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from \"tube\" or scratch) in slightly-overlapping circles on top of casserole. \nReturn to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.\n\nGood Luck!",
"loss": true,
"prefix": "wasabi woman:"
},
{
"from": "human",
"value": " Make him a stack of $20 bills. :roll:",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " Some times the obvious is the hardest to see.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Thanks Wasabi, that sounds great, he'll like that.",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Michael in FtW said:\n\t\t\t\n\t\t\n\n\n\t\t\tSome times the obvious is the hardest to see.\n\t\t\n\n\n\n??",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " -DEADLY SUSHI- said:\n\t\t\t\n\t\t\n\n\n\t\t\tMake him a stack of $20 bills. :roll:\n\t\t\n\n\n\nHe didnt ask me to cook for him, I want to.",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Hey Amber - \nHere's a copy of a recipe I put on the \"Chicken\" page - \nIt's pretty easy, and I freeze it all the time.\n\nHere's my mom's very own Chicken Pie recipe - it is soooooo good, and makes a wonderful leftover too. \n\nChicken Pie \n1 - 8oz block cream cheese \n2 Tbsp butter \n3 chopped green onions \n4 Tbsp milk \nSalt & pepper to taste \n3-4 chicken breasts, boiled & diced \n1/2 pkg. FROZEN \"hash brown\" cubed potatoes (so you need 1 pound) \n1/2 pkg. FROZEN petite peas (if you don't like peas, don't use 'em!) \n1 pkg. Pillsbury Refrigerated Pie Crusts \n\nPreheat oven to 350. In a large glass bowl, melt cream cheese & butter together in microwave. Add salt, pepper, onions & milk. Stir till smooth. \nAdd chicken, frozen potatoes & frozen peas. Mix well. \nPour into crust & add top crust. Crimp edges & vent with knife. \nBake 35-45 min. till crust is golden. \n\nYou can also include froz. carrots, corn, or whatever suits you. \n\nThis can be served alone, or topped with any of the following favorites: \nApple Sauce (kids love this, as do I) \nSour Cream (mom & I love this one) \nTabasco! (hubby & son #1 think all food needs Tabasco) \n\nALSO - filling can be made in bulk and frozen in pie-sized portions in freezer bags. Just defrost & dump into a pie shell for a quick dinner.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " Thanks Kath, that sounds yumbo! Never heard of using cream cheese in chicken pie before , that must be very creamy mmmmm.",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " jkath, this sounds yumbo to me too. my family would love this.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " jkath,\n\nYour mom's Chicken Pie recipe sounds wonderful! I can't wait to try it (with mushrooms added). It sounds like a great church potluck dish too. Thanks!\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "gpt",
"value": " My husband can exist for days on a lasagna .... and, truth be told the big frozen ones in the grocery store do fine, and are often cheaper to buy than making from scratch. After he bakes the whole thing the first day, he can just cut squares and nuke them. One of those bags of salad or slaw greens with his favorite dressings on hand and you're off easy.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " hmmm not a bad idea Claire. And a bag of salad too. I already have a loaf of garlic bread in the freezer to go with it. My husband is weird, he doesnt put dressing on salad! Yuck!!",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " yeah.. I did that with chili a couple weeks back.. and I still have a couple plastic containers in the freezer.. makes an easy dinner or lunch. You can do that with lots of things.. wasabi woman had a great idea (she always does)... you could even take some boneless, skinless chicken breasts and make a marinade and freeze the breast with some marinade. All your husband would have to do is throw it in a frying pan and cook until the juices no longer run pink.. tell him to check by cutting the thickest part of the breast.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "human",
"value": " Why not make him really happy? Give him some White Castle micros and a six pack!",
"loss": true,
"prefix": "Otter:"
},
{
"from": "gpt",
"value": " LOL otter! \n\nnever had White Castle.. there aren't any around here.",
"loss": true,
"prefix": "Juliev:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Vegie Prep Nutrient Question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I finally got the answer to the issue I first posted on my nuker thing. The lady is Anna Thomas and her cook book is The New Vegetarian Epicure. She was on Sara's Secrets on August 19 and 26. The title of the show was More Meatless Meals and she prepared stuffed artichokes, polenta with leeks and gorgonzola, and pink grapefruit sorbet. The menu page for it did not give any information except the recipes. The book is available in book stores and the next time I am near one I will try to substantiate Ms. Thomas' statement on the show of the 97% of nutrients go out of the food if it is nuked. I did post this response on the original but no one has read it and I did not want to leave a question open.\n\n\n\n\n :roll: GO DUCKS GET ARIZONA STATE :twisted:",
"loss": false,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Please do let us know what you find out since this would seem to be the inverse of what you would expect. Since nuked veges are not giving up their water soluable vitamins into a cooking liquid like in boiling or steaming - it seems they should retain 97% on their nutrient values instead of giving 97% up.",
"loss": true,
"prefix": "Michael in FtW:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Slooooow Cooker Recipes - Potsticker Soup",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi all.\n\nAnyone have any favorite slow cooker recipes to share? It's a great time saver for me, & making a big comeback. I got a little bored viewing the same old same old (i.e. roasts, etc.)...so I did a little experimenting. Here's what I came up with.\n\nPOTSTICKER SOUP\n1 lg bag frozen potstickers (any flavor, found in frozen food section)\n1 can chicken noodle soup\n1 can chicken & rice soup\n1 pkg Top Ramen chicken teriyaki\nabout 6 cups water (watch dish as you go along, add more water as needed)\n2 chicken breast tenders\n\nBreak Ramen Noodles in half, place in cooker & sprinkle w seasoning packet. Add frozen potstickers, then soups, chicken tenders, & water. I cooked on Hi 4 hours, giving a stir to combine here & there.\n\nNote: It turned out a little too soft. You might want to adjust cooking time. Next time I'd like to try adding some chopped green onions, ginger, maybe some sliced pork, etc. Play around with it & see what you think.",
"loss": false,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " Sounds good mish! Thanks for sharing!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Hey Mish.. a person after my own heart.. I love slow cooker (crockpot) recipessssssssssss.. Yumm.. I'll go dig some up.. thanks for starting this topic!",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " Here's what I have in the crockpot right now:\n\nFall Fruit\n4 sliced, peeled, cored apples\n4 sliced, peeled, cored pears\n1/4 c. raisins\n2 Tbsp lemon juice\n\nmix together in crock pot\n\nStir together: \n1/4 c. dark brown packed sugar\n1/4 c. maple syrup\n1/4 c. melted butter\n1 Tbsp ground cinnamon\n2 tsp. ground nutmeg\n1 tsp. ground cloves\n\nPour over all, and mix well.\n\nCook on low 3-4 hours.\n\nStir together 3 Tbsp cold water & 1-1/2 Tbsp cornstarch.\nStir slowly into cooker. Cover & cook on high for 30-45 min till thickened.\n\nServe over ice cream, yellow cake, pound cake, or ?",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " Baby backs\n\nCrock pot ribs\n\n2 or 3 slabs baby back ribs, cut into sections\n1 Large bottle BBQ sauce \n1 Large Yellow onion, sliced \n\nPut a layer of rib s in the bottom of a large slow cooker. \nCover with onion rings. \nCover with barbecue sauce. \nContinue alternating layers until the slow cooker is full. \nPour sauce generously over the top. \nCook on high for about an hour. Then turn down to low, for about 8 hours. \nThe ribs are very tender and juicy",
"loss": true,
"prefix": "MJ:"
},
{
"from": "gpt",
"value": " MJ - \nMy family thanks you in advance!!!!!\n\n(PS - everytime I see your avatar, somehow Bob Marley's voice starts singing to me.........)",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " jkath said:\n\t\t\t\n\t\t\n\n\n\t\t\tMJ - \nMy family thanks you in advance!!!!!\n\n(PS - everytime I see your avatar, somehow Bob Marley's voice starts singing to me.........)\n\t\t\n\n\n\n Your welcome Jkath. These ribs RAWK!\n I have no idea what my avatar is. I stole it from the FN BB's. Bob Marley is great. Now I can't get that red wine song out of my head",
"loss": true,
"prefix": "MJ:"
},
{
"from": "gpt",
"value": " One Pot dinner:\n\n1 lb beef stew meat, browned\nsalt and pepper to taste\n2 onions\n4-5 potatoes, sliced\n1 head cabbage, thinly sliced\nsliced carrots\n1 can cream of mushroom soup\n1/4 cup water\n\nPlace 3/4 of beef on bottom of crockpot. Sprinkle with salt and pepper. Layer sliced potatoes and onions over beef and then cabbage and carrots. Add remaining beef on top and pour mushroom soup mixed with water over all. Cook on high for 3-4 hours or on low 6-10 hours.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "human",
"value": " This would have to be for a group or a tailgate party.\n\nBBQ'd Beef:\n\n6lbs lean chuck roast\n1/2 stalk celery, chopped\n2 onions, chopped\n1 gr pepper, chopped\n1 1/2 cups ketchup\n2 tbsp chili powder\n1 tbsp bbq sauce\n3 tbsp vinegar\n2 tsp salt\n1 tsp pepper\n1 1/2 cups water\n\nPlace meat in crockpot. Mix together celery, onions, gr pepper, ketchup, chili powder, bbq sauce, vinegar, salt, pepper and water; pour over meat.\n\nCook on low 12 hours (or on high 8 hours). Remove beef from crockpot; shred with 2 forks. Return meat to sauce; mix well. Serve on buns.. makes about 20 sandwiches.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " http://www.worldfamousrecipes.com/crock-pot-recipes.html\nThere are some great ones on this site this is one of my favrites. \n\nSweet & Sour Chicken Crock Pot\ningredients for 4 servings :\n\n1 Carrot; cut in pieces \n1 Green pepper; cut in pieces \n1 Med Onion; quartered \n2 tb Tapioca; quick cooking \n4 Chicken breasts boned, cut \n8 oz Pineapple chunks; canned undrained\n1/3 c Dark brown sugar; firmly packed \n1/3 c Red wine vinegar \n1 tb Soy sauce \n1 ts Chicken bouillon; instant granuals \n1/2 ts Garlic powder \n2 tb Ginger root; fresh, minced \n1 ts Dried cilantro or 10 leaves \nRice; hot cooked \n\npreparation:\nFor Crock Pot cooking Put vegs.in bottom of Crock Pot. Sprinkle tapioca \nover vegetables. Place chicken atop vegs. Combine all other ingreds. \nexcept rice in a small bowl. Pour over chicken. Cover Crock Pot and \nturn to low and cook for 8 10 hours. Before serving make rice. Serve \nover rice. Leftovers can be reheated in microwave. To cook in oven \nPut vegetables in bottom of a greased pan. Sprinkle vegs. with \ntapioca. Add chicken to pan. Combine all other ingreds. except rice \nin a small bowl. Pour over chicken. Cover pan tightly with foil. Bake \nin 300 deg. oven for 2 hours. Before serving make rice. Serve over \nrice. Leftovers can be reheated in microwave. *You can also use 2 T. \nchopped candied ginger.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Coconut Chicken Curry\n\nThanks to all the slow-cooker fans that jumped in. I saved this recipe for awhile & want to give it a try. Hope folks will enjoy this one :-]\n\nCoconut Chicken Curry\n1 tbl vegetable oil \n4 boneless skinless chicken breasts \n3 potatoes, peeled and chopped \n1 onion, sliced \n1 can (14 oz) coconut milk \n1 cup chicken broth \n1-1/2 tsp curry powder \n1 tsp hot pepper sauce (optional) \n1/2 tsp salt \n1/2 tsp black pepper \n1 pkg (10 oz) frozen peas \nHot cooked rice\n\nHeat oil in skillet. Brown chicken breasts on both sides. Place potatoes and onion in cooker. Top with chicken breasts. In med bowl, combine coconut milk, broth, curry powder, pepper sauce, salt and pepper. Pour over chicken. Cook on LO 6-8 hours. About 30 minutes before serving, add peas to cooker. Serve over rice.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " Potato Soup Florentine Style\n4 medium potatoes, peeled and diced\n1 onion chopped\n1 smoked ham hock or 1 cup chopped ham\n4 cups chicken broth\n1 tsp dry mustard\n1/2 tsp season salt\n1/8 tsp pepper\n1 9 oz pckg. frozen chopped spinach, thawed and well drained\n1 cup shredded swiss cheese\n\nIn a Slow cooker combine potatoes,onion,ham,broth and mustard salt and pepper, Cover and cook on low for 7 to 8 hours If using a ham hock remove and pick off the meat. add the meat back to the crock pot add the drained spinach turn on high cook and cover for 15 minutes Spoon the soup into bowls and add the swiss cheese.",
"loss": true,
"prefix": "beaulana2:"
},
{
"from": "human",
"value": " beaulana2 - \nThat sounds mah-ve-lous!!!\n\nI'll be over at 5:30 with a bowl.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " Eggplant Pasta & Pine Nuts\n\nI'm fond of eggplant, & have saved this recipe to give it a try. Thought I'd share it with the slow-cooker fans here. (Love unattended cooking.)\n\nEggplant Pasta & Pine Nuts\n1 med eggplant \n1 med onion, chopped \n1 28-oz can Italian-style tomatoes, cut up \n1 6-oz can Italian-style tomato paste \n1 4-oz can sliced mushrooms, drained (I'd use fresh)\n2 cloves garlic, minced \n1/4 c dry red wine \n1/4 c water \n1 tsp dried oregano, crushed\n1/2 c pitted kalamata olives or pitted ripe olives, sliced \n2 tbl snipped fresh parsley \n4 c hot cooked penne pasta \n1/3 c grated or shredded Parmesan cheese \n2 tbl toasted pine nuts \n\nPeel eggplant, if desired; cut eggplant in 1\" cubes. In crockpot combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, & oregano. \n\nCover & cook on lo 7-8 hrs or HI 3 1/2-4 hrs. Stir in olives & parsley. Season to taste w salt & pepper. Serve over pasta w Parmesan cheese, garnish w toasted pine nuts.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " Here is a dessert to add to the list. It came from www.homemadesimple.com\n\nSlow Cooker Hot Fudge Sundae Cake\nMakes: 6 servings\nTotal Time: 3hrs. 25min.\nPrep: 15min.\nCook: 2hrs. 30min.\nCool: 40min.\n(Total time will vary with appliance & setting)\n\n1C. all purpose flour\n1/2C. granulated sugar\n2Tbsp. baking cocoa\n2tsp. baking powder\n1/2tsp. salt\n1/2C. milk\n2Tbsp. vegetable oil\n1tsp. vanilla\n1/2C. chopped nuts(optional)\n3/4C. packed brown sugar\n1/4C. baking cocoa\n1 1/2C. hot water\n\nSpray inside of 2 to 3 1/2 quart slow cooker with cooking spray. Mix flour, granulated sugar, 2Tbsp. cocoa, baking powder, & salt in a medium bowl. Stir in milk, oil, & vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.\n\nMix brown sugar & 1/4C. cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.\n\nCover & cook on high heat setting 2 hours to 2 1/2 hours or unti toothpick inserted in center comes out clean.\n\nTurn off slow cooker. Let cake stand uncovered 30-40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top. Serve with whipped cream or vanilla ice cream if desired.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " crewsk, how do you get this out of the crock pot without tearing it up?",
"loss": true,
"prefix": "jude:"
},
{
"from": "human",
"value": " I just scoop it out with a big spoon & serve it straight out if the crock pot. The fudge sauce is at the bottom & I just scoop some of it out to put on top of each serving after I scoop out the cake.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " I posted this in Cheese, Eggs, & Dairy in the Best Mac & Cheese thread & thought it deserved a place here too!\n\nThis is one of my favorite mac & cheese because I only have one oven & it helps when I have a lot to cook. \n\nCrock Pot Mac & Cheese \n\n1(8oz)box macaroni \n1 stick butter or margarine \n2 1/2C sharp cheddar cheese, grated \n1 1/2C. milk \n1 large can evaporated milk \nsalt & pepper to taste \n2 eggs, beaten \n\nCook & drain macaroni. Put in crock pot; add butter & 2 cups cheese, stir. Combine milk, beaten eggs, evaporated milk, salt & pepper. Pour into crock pot & stir. Top with 1/2 cup cheese & cover. Cook 3 hours on low setting.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Crockpot Citrus Chicken:\n\nmarinade:\n\n2 tbsp frozen oj\n2 cup chicken stock\n1 tsp salt\n1/4 tsp pepper\n1/2 cup tomato paste\n2 tbsp soy sauce\n2 tbsp brown sugar\n2 cloves garlic, minced\n1 dash allspice\n\n4 lb chicken, breasts and thighs\n1/4 lb mushrooms, sliced\n2 tbsp margarine or butter\n11 oz (1 can) mandarin oranges, drained\n1/2 of a medium-large bell pepper, sliced lengthwise\n1/4 tsp ground ginger\n3 tbsp cornstarch\n1/4 cup cold milk\n1/4 cup cold water\n\nThe night before you plan on slow cooking your dinner, mix together\nthe marinade ingredients in a large, closable container large enough\nto also hold the chicken pieces. When marinade is thoroughly mixed,\nadd the chicken, close container and refrigerate until morning.\n\nIn the morning place the chicken in the crockpot and add marinade\nup to about an inch from the top of the container. Set the crockpot on\nlow and cover.\n\n6 to 8 hours later, turn the crockpot to high. About an hour later,\nsaute the sliced mushrooms in the margarine or butter. Then add the\nmushrooms (with pan juices), mandarin sections, green pepper and\nginger into the slow cooker and stir thoroughly. Mix together the\ncornstarch, milk and cold water, then gradually add into the crockpot while stirring until the entire mixture thickens a bit.\n\nRe-cover the crockpot and let simmer for 15 to 30 minutes until\nserving. Serve with baby carrots and small new potatoes.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " Miner's Stew \n\n2 or 3 large potatoes, peeled and cut into bite sized pieces \n1 1 lb. Package of Smoked Sausage \n2 cans green beans, drained \n1 small onion, quartered \n1 clove garlic, minced \n2 cans of Cream of Mushroom Soup \n1 cup Shredded Cheddar Cheese \n\nLayer ingredients in Crock Pot in the order they appear above. Cook \non low 4-6 hours.",
"loss": true,
"prefix": "MJ:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Roaster \"how-to\" for the holidays?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Getting nostalgic, just purchased a big (18-quart?) roaster (with the \"browning lid\" attachment) for Thanksgiving turkey, Christmas ham and Easter lamb (etc.) - need to hear from folks who have experience using these in ALL their \"capabilities\" - to make those \"big meat\" dishes, of course, but also for baking, stews, soups, etc.....",
"loss": false,
"prefix": "pitbull:"
},
{
"from": "gpt",
"value": " pitbull, see jkath's thread below this.",
"loss": true,
"prefix": "norgeskog:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Mellissa's",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've been picking up their dried fruits/spices etc. Has anyone played with these products before? I bought some dried organic cherries and was going to try to use them in audeo's choc.covered cherry recipe. figured I'll rename them bourbon cherrys! (they're dehydrated, so where do you think all that bourbon is gonna go???)\nThey have tamerand, candied ginger (oh, man. I can go through some candied ginger!)..candied orange, lemon etc. It's all the cool stuff that I want to play with. Put their organic dried blueberries in w/the apple pie the other day, and didn't plump them up first. they plumped up ok, but retained enough 'teeth' to give the pie another layer of texture and concentrated flavor. good pairing. any suggestions for some of their other stuff? dried yellow tomatoes are sitting in my pantry!",
"loss": false,
"prefix": "southerncook:"
},
{
"from": "gpt",
"value": " Hmmm.... I've not heard of them, southerncook, but the dried cherry brainstorm your having sure sounds like a good idea to me! Yee-Haa!!!\n\nAs far as those dried yellow tomatoes are concerned, I'd love to get my hands on some for pasta. Yum! Sun-dried tomatoes are a favorite of mine and I'd bet these would impart their own unique flavor. Ooooh!!!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " I've used Melissa's quite a bit, and love her products - especially the candied ginger - its' the softest and easiest to cut of all, and the price is certainly better than some of the stuff you see on the spice shelves!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Audeo, here's their website - http://www.melissas.com/index.cfm",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " Thank you, marmalady. I will go exploring later. The site looks very interesting and, so far, pretty good pricing, too. Their selection, however, seems to be huge!\n\nI appreciate the link.",
"loss": true,
"prefix": "Audeo:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What's your favorite cranberry sauce recipe?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi All,\n\nI am looking for an absolutely killer cranberry sauce recipe for this Turkey Day. Does anyone have a tried and true recipe? I am especially interested in an orange/cranberry sauce. Thanks so much.",
"loss": false,
"prefix": "Tahoemyst:"
},
{
"from": "gpt",
"value": " There are so many variations. These are two that are a little different from the usual but very delicious. I love the taste of vanilla in the first one, and I love the combination of cherries in the second. \n\nCaramel Cranberry Relish \n1 Large orange, chopped with skin into small dice \n1 c Sugar \n2 tb + 1/4 c water \n2 ts Ginger, fresh, grated \n1 Cinnamon stick \n1 Vanilla bean, split lengthwise \n1 lb Cranberries, picked over \n1/2 c Raisins \n\n1.Combine sugar and 2 tb of water in a large, heavy saucepan. Cook over medium heat, stirring. until the mixture comes to a boil. Continue cooking, without stirring, just until mixture turns golden brown. \n2.Stir in orange pieces, ginger, cinnamon stick and vanilla bean. Cook, stirring, for 2 minutes. \n3.Stir in cranberries, raisins and remaining 1/4 c water. Cook over medium heat, stirring, for 5-8 minutes, or until half of the cranberries pop open. \n4.Remove the pan from heat and set aside to cool. Remove cinnamon stick and vanilla bean. Refrigerate in tightly closed jar - keeps for 3 months. \n\nCranberry Cherry Relish \n1 c Cherries, canned or fresh, pitted \n1 1/2 c Cranberries, picked over \n2 c Brown sugar \n1 1/2 c Raisins \n1/2 ts Cinnamon \n1/2 ts Cloves \n1 Orange, seeds removed, chopped into small dice \n1 Lemon, seeds removed, chopped into small dice \n1/3 c Vinegar (cider or another mild vinegar) \n1/2 Stick cinnamon \n1/2 ts Nutmeg, fresh grated \n\n1.Combine ingredients and mix thoroughly. Cook slowly, stirring often, over medium heat until mixture thickens. \n2.Remove the pan from heat and set aside to cool. Remove cinnamon stick. Refrigerate in tightly closed jar - keeps for 3 months.",
"loss": true,
"prefix": "kansasgirl:"
},
{
"from": "human",
"value": " Thanks, Kansas girl. They both sound great! I'm thinking the vanilla would add a great flavor to the cranberries. I will keep you posted on which cranberry recipe I use. I appreciate your help.",
"loss": true,
"prefix": "Tahoemyst:"
},
{
"from": "gpt",
"value": " Open up a can of Ocean Spray Cranberry JELLY, not whole berry.\nOpen up a can of pineapple chunks, drain it\nOpen up a can of mandarin orange segments, drain it\n1/2 cup chopped walnuts.\n\nMix all together. Put in a nice crystal bowl. Serve.\n\nI love Cranberry Jelly, since I was raised with it, I never \nreally liked whole berry.",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "human",
"value": " For many years, I have appraised this preparation as the ultimate Cranberry Chutney. It’s an exemplary side dish for roast lamb in particular, but ideal for a sumptuous turkey feast, too.\n\n2 cups granulated sugar\n1 cup light-brown sugar\n2/3 cup cider vinegar\n2 cups water\n¾ tsp ground ginger\n½ tsp EACH allspice, nutmeg, and ground cinnamon\n1 tsp salt\n½ tsp freshly ground pepper\n1 EACH lemon, lime, and orange: grated zest & diced flesh\n1 small grapefruit: diced fruit only\n¾ cup chopped dried apricots\n2/3 cup sultana raisins\n½ cup dried currants\nTwo 12-oz. bags of fresh cranberries\n2 firm-ripe pears; peeled, cored, and diced\n\nIn heavy saucepan, dissolve the sugars in vinegar & water. Add spices, citrus fruit & peel, apricots, raisins, and currants. Cook over low heat for 10 minutes. \n\nStir in the cranberries & pears; stir and simmer over moderate heat for 25-30 minutes, or until thickened to your preference. \n\nRemove from heat and spoon into sterilized jars. Seal & store in a cool, dark place.",
"loss": true,
"prefix": "Konditor:"
},
{
"from": "gpt",
"value": " Here's a couple I have. I made the Cranberry Sauce recipe years ago, and it was good! I need to make some this year.\n\nCranberry Sauce\nYields: 2 ½ c\n\n¼ c fresh orange juice\n¾ c water\n1 T fresh lime juice\n1 c sugar\n1 12 oz bag of cranberries\n1/8 t kosher salt\nzest of one orange\nzest of one lemon\n\nOver high heat, boil the O.J., water, lime juice, and sugar, until sugar dissolves. Add the berries, the salt, and the zest’s. Reduce heat and simmer. Cook until it reaches your desired thickness and texture.\n\nCranberry Chutney\nYields: 4 c\n\n1 T olive oil\n1 c onion, chopped\n1 t garlic, minced\n¾ cider vinegar\n¼ c balsamic vinegar\n1 T lime juice\n1 c sugar\n1 12 oz bag cranberries\n1 c apple, cored and chopped, unpeeled\n½ c golden raisins\n½ c dried apricots, chopped\n2 t gingerroot, chopped\n2 whole cloves\n1 t red pepper flakes\n½ t kosher salt\nzest of one lime\n\n\tOver medium-high heat, sauté the onions and garlic in olive oil, about 5 minutes. Add the vinegar’s, lime juice, and sugar. Cook until the sugar dissolves, about 5 minutes. Add the fruits, gingerroot, seasonings, and lime zest. Reduce the heat, simmer and stir for 15 – 20 minutes.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " Cranberries have a lot of natural pectin. To keep your sauces from being runny, just cook them until the mix reads 220-225 degree (F) on your thermometer. Another handy measurement is to drop a bit on a cool plate to see if it gels, which it usually will (altitude and humidity dependent) after about 15 minutes of hard boiling. I wish all fruit were as cooperative as cranberries!\n\nThere are some fantastic recipes here!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "gpt",
"value": " Thank you all for posting your recipes and helpful hints. I have 3 other friends who are looking for cranberry sauce recipes and I will forward. Happy Upcoming Turkey Day to all!",
"loss": true,
"prefix": "Tahoemyst:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Worlds best pancake",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Goodweed:\n\nSome time ago (back in the FoodTV days) I clipped a recipe you posted for the world's best pancakes. The reviews were unanimous in their praise so I couldn't resist.\n\nWell, I finally got around to making a batch this morning. They are excellent! Light as air but with a lot more flavor. Topped with butter and maple syrup they're fit for a king, or me.\n\nThanks from my SO and me,\n\nAndy M.",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I'll say. I stayed over at a friend's house not too long ago and the kids woke up early. Being the only adult awake at that time, I decided to make breakfast. No pancake mix in the pantry, so I made Goodweed's pancakes. It's such a simple recipe, that it's not hard to remember. \n\nI was so embarrassed when the kids told their mother that the pancakes I made tasted better than hers. \n\nShe has the recipe now, so she's been making them on weekends.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " Another vote the the 'cakes - they are great and not difficult to make. By the way, any problem if I wanted to make up a large batch of the dry ingredients and store? Shelf life?",
"loss": true,
"prefix": "Otter:"
},
{
"from": "gpt",
"value": " Could one of you post the recipe again? I didn't see it on the FoodTV boards. Your rave reviews have made me want to try it, too! Thanks!",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " here ya go, PA\n\nWorld’s Finest Pancakes - Goodweed\n\nThese pancakes come out so moist and light that you will never buy a pancake mix again. They are best when served immediately. Enjoy them. \n\nDry Ingrediants: \n1 cup all-purpose flour \n2 tbs. Sugar \n½ tsp. Salt \n3 tsp. Double Acting Baking Powder (You must use Double Acting Baking Powder to get the best texture) \n\nWet Ingrediants: \n3/4 cup plus 2 tbs. milk \n1 large Egg \n3 tbs. Cooking oil \nPreheat the griddle. Place the dry ingrediants into a large bowl and stir together with a wire whisk or mixing spoon. Add the remaining ingrediants and again stir until mixed. Do not stir until all the lumps are gone as this will overmix the batter. There should be small lumps. These will dissapear while cooking the pancakes. \nCook over medium heat until the bubbles close slowly as they rise and pop. Do not cook until the bubbles stay open as this will dry out the pancake. And most importantly, Don’t squish them down with your cake turner or spatula. When they are ready to flip, turn them over and cook for about 1 minute more. Remove from the pan and serve immediately. If you must cook up enough for a bunch of people, keep them warm by stacking in a large-rectangular cake pan and placing the pan into a 120' oven covered with a clean kitchen towel. \nYou can add blueberries to the uncooked batter without changing anything else. However, if you add acidic fruits such as strawberries, raspberries, or pineapple, you will need to add ½ tsp. Baking soda to the batter to ballance the fruit acids. \nThe above recipe makes enough pancakes for two people. Yo can easily enlarge the recipe by simply multiplying the ingrediants by the same number. That is, if you double the flour, multiply all other ingrediants by two.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Yum, I want to have breakfast all over again, now! \nThanks, mudbug!",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " Add another to the long and growing list of Goodweed's Pancakes fans! They are, without question or exaggeration, the best pancakes I've ever eaten or made! And I have four neighbors who would be thrilled to agree, since they now use this recipe, too.\n\nI heard the other day that General Mills stock had fallen. Wonder if it's because so many former Bisquick users (I was one) have jumped ship to Goodweed's side...???",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "gpt",
"value": " BTW, you can actually mix up the batter the night before and keep it in the fridge. You don't have to rush around half awake in the morning. I've used the batter two days later, but it doesn't fluff up as much. Overnight, though, there's virtually no difference. In fact, if you are one of those who tend to mix the batter too much, the overnight resting period is beneficial. \n\nI also add a smidge of vanilla if it's handy.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " Couldn't help but copy-paste the recipe. When do you ever see a World's Finest \"something\" recipe that people actually rave about? Thanks to all! Can't wait to try it! \n\nWish we had more recipes of the World's Finest \"stuff\"...",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "gpt",
"value": " Any ideas on how you modify the recipe for \"waffles\"?\n\nI understand that the difference between a waffle and a pancake is fairly academic...but you guys are not here to answer the slew of protest that arises if I don't cook these things in a waffle iron...\n\nPlease don't ask...its the genes from the other side of the family...not mine...\n\nLifter",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "human",
"value": " Lifter, this isn't a modification on Goodweed's pancakes, but my family loves this waffle recipe. It's easy (you start it the night before to make it quicker in the AM) and heathy for you. I usually sautee apples in a little butter, brown sugar, and cinnamon to put on top, but plain old maple syrup is good too.\n\nOatmeal Waffles\n\n2 cups buttermilk \n1/4 cup orange juice \n2/3 cup quick-cooking rolled oats \n1 egg \n2 tablespoons packed light brown sugar \n1/2 cup all-purpose flour \n1/2 cup whole wheat flour \n1 1/2 teaspoons baking soda \n1/2 teaspoon salt \n2 tablespoons melted butter, plus more for cooking \n\n\nThe night before you plan to serve the waffles, in a medium bowl, combine the buttermilk, orange juice, and oats. Mix well, cover, and refrigerate overnight. \n\nIn a large bowl, whisk the egg. Add the sugar and mix. Add the flours, baking soda, salt, and the oat mixture and mix well. Stir in the melted butter. The batter may be slightly lumpy. \n\nPreheat and lightly butter a waffle iron. Spoon a generous 1/2 cup of batter onto the hot iron and close the lid. Cook until no more steam escapes from the iron and the waffle is golden on both sides, about 5 minutes. Serve immediately.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " Fabulous Waffles\n4 eggs\n1 tsp salt\n2 cups all purpose flour\n1 tsp baking powder\n1 tsp baking soda\n1 cup melted butter\n2 cups of buttermilk\n\n Beat eggs till light. Sift together flour, salt,soda and baking powder.Add flour mixture and buttermilk alternately to the beaten eggs, beginning with the flour ending with flour. Add butter blend thoroughly. Cook on waffle iron till it stops steaming.",
"loss": true,
"prefix": "beaulana2:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Basting oil vrs Olive oil. What are the differences?????",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Is it a different smoke point???\n\nJust wondering because I have a recipie that needs some basting oil.",
"loss": false,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " kleenex I do not know. I know olive oil has a very high smoke/burn point and butter the lowest. I am not certain I know what basting oil is unless it is the stuff they also call dipping oil. Hope someone here as the answer, you have me curious.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " Here is the recipie in question:\n\nhttp://www.wegmans.com/greatMeals/recipes/frameset.asp?url=displayrecipe.asp&recipe=6666\n\nWegmans does sell a bottle of basting oil.",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " kleenex said:\n\t\t\t\n\t\t\n\n\n\t\t\tHere is the recipie in question:\n\nhttp://www.wegmans.com/greatMeals/recipes/frameset.asp?url=displayrecipe.asp&recipe=6666\n\n\n\n\nI gather from the recipe that it may be a substitute for egg wash because the dip the chicken in it and then the crumb mixture. And the recipe also calls for additional vegetable oil. Sounds like a good recipe. If you try it let us know how it turns out.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " Kleenex, on their website, I did a search for \"oil\" and came up with their recipe for basting oil, which is olive oil with garlic, thyme and rosemary. There were a couple of other variations.\n\nSo...I'm thinking they are one in the same, with the basting oil having some flavorfull additions.",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "gpt",
"value": " Audeo said:\n\t\t\t\n\t\t\n\n\n\t\t\tKleenex, on their website, I did a search for \"oil\" and came up with their recipe for basting oil, which is olive oil with garlic, thyme and rosemary. There were a couple of other variations.\n\nSo...I'm thinking they are one in the same, with the basting oil having some flavorfull additions.\n\t\t\n\n\n\nSo good and logical audeo, you researched it more than I did. I read the recipe and made a snap decision, your way is better I think. Thanks.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " Audeo said:\n\t\t\t\n\t\t\n\n\n\t\t\tKleenex, on their website, I did a search for \"oil\" and came up with their recipe for basting oil, which is olive oil with garlic, thyme and rosemary. There were a couple of other variations.\n\nSo...I'm thinking they are one in the same, with the basting oil having some flavorfull additions.\n\t\t\n\n\n\nWell Audeo, I do not have any olive oil on hand. So I am going to have to go back to Wegmans and pick up either the basting oil they sell or make my own using the simple recipe.\n\nI wonder why adding ingredients changes the name to basting oil???",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " kleenex said:\n\t\t\t\n\t\t\n\n\n\n\n\t\t\t\n\t\t\t\tAudeo said:\n\t\t\t\n\t\t\n\n\n\t\t\tKleenex, on their website, I did a search for \"oil\" and came up with their recipe for basting oil, which is olive oil with garlic, thyme and rosemary. There were a couple of other variations.\n\nSo...I'm thinking they are one in the same, with the basting oil having some flavorfull additions.\n\t\t\n\n\n\nWell Audeo, I do not have any olive oil on hand. So I am going to have to go back to Wegmans and pick up either the basting oil they sell or make my own using the simple recipe.\n\nI wonder why adding ingredients changes the name to basting oil???\n\t\t\n\n\n\nProbably their spin on it, because someone else came out with dipping oil which is flavored olive oil.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " norgeskog said:\n\t\t\t\n\t\t\n\n\n\t\t\tProbably their spin on it, because someone else came out with dipping oil which is flavored olive oil.\n\t\t\n\n\n\nI guess so.",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " Hey Kleenex..... I have a runny nose..... could I ahhhhhhhhhh..... never mind. :roll:",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " They also have you use their own Wegman's brand \"pan searing flour\" ... whatever that is.\n\nI am sure you can use any oil and any flour or crumbs.\n\nIt seems to be a basic chicken picatta recipe with veggies.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\tThey also have you use their own Wegman's brand \"pan searing flour\" ... whatever that is.\n\nI am sure you can use any oil and any flour or crumbs.\n\nIt seems to be a basic chicken picatta recipe with veggies.\n\t\t\n\n\n\nWell I did buy the Wegmans basting oil. It has grapeseed oil, olive oil extract, thyme and basil in it.\n\nI am going to use all-purpose flour and the Panko bread crumbs I bought from a Speciality food store.\n\npan-searing flour is a flour that you would most likely use for frying stuff and NOT baking I guess.\n\nI will tell this place how well the recipie went.",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "human",
"value": " Guys, it's grapseed oil, with flavorings....you can buy grapeseed oil on line and it does have a very high flame point. put your own stuff in, but it's the oil.. can you sub? don't know, but I did not read the whole recipe. does it call for high heat at a longgggggg time????",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "gpt",
"value": " DS,\nI just cut me a Hickory switch...out to the shed we go. \nBe nice to Kleenex and I'll give you another chance.",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " Hi, I don't know what basting oil is. Olive oil, however, should not be used for high heat cooking such as stir fry. Use corn oil or nut oils for such things. Sorry, that's all I know",
"loss": true,
"prefix": "Leaf Storm:"
},
{
"from": "gpt",
"value": " This is just a basic chicken picatta recipe that Wegman's has \"fancied up\" by using their own (weirdly named) \"basting oil\" and vegetables. The recipe was created for the obvious purpose of having you use their products but you certainly don't need to.\n\nThey call it \"chicken paillard\" but \"paillard\" means \"thinly sliced.\" So it's a recipe for \"chicken thinly sliced.\" The use of capers, lemon and parsley is what makes it chicken picatta. Paillards of chicken made with muchrooms and marsala wine makes chicken marsala, etc.\n\nYou don't need grapeseed oil, you can use any oil. There is no reason to use such high heat in this recipe. All you need do is sautee the chicken and veggies. You dont need to use \"searing flour\" or panko (tho panko is nice). AP flour or crumbs will do just nicely. As will buck naked uncoated chicken.\n\nChicken picatta and chicken marsala are quite nicely done in extra virgin olive oil at medium heat.\n\nPersonally, I'd cook the veggies separately, but the point of the recipe seems to get you to use a lot of their oil quite unnecessarily (like coating the chicken in oil, then panko???) so the veggies are sauteed in it. Any oil will work fine for sauteeing vegetables, too. There is no need whatsoever to \"stir fry\" these veggies.\n\nUse fresh or dried herbs in the recipe to simulate the taste of the herbs in the \"basting oil.\"",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I have tried the recipie today and I liked it.\n\nI did use the all purpose flour.\n\nTried panko breadcrumbs for the first time and thought they were great.\n\nI did use the basting oil they had, and I did like the flavor of the oil.\n\nThis was some of the BEST TASTING chicken I have had in a long time.\n\nThe only thing I did not like was all the extra dishes I had to wash.\n\nI will try this oil on some rosted potatoes sometime.",
"loss": true,
"prefix": "kleenex:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Lazy and cheap needs micro advice",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi,\n When it comes to cooking, I'm very lazy. But, I need to start because I'm tired of tv diners (lazy and cheap) and eating out (not real cheap). I don't have a working oven, but I have a small, cheap, crappy microwave. I had a rice cooker but it was too big for my needs. I broke the old crock pot.\n\nSo, I'm thinking about buying a microwave/convection oven. These aren't cheap. I was wondering if a microwave without the convection part is good enough to cook box casserole like things. I really don't know much about microwaves either. I heard once that a microwave needs to be 1000 watts or better. Any suggestions?",
"loss": false,
"prefix": "2catstango:"
},
{
"from": "gpt",
"value": " I don't know anything about a convection oven so I can't help you there but what about a toaster oven. I've used these in the past when I didn't want to heat up the kitchen by using the oven. I even made mini meatloaves in it.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " I would go with a good microwave oven (yes, 1,000 watts, and a turntable) and a toaster oven. You can broil meat in the toaster oven, make (duh!) toast, bake potatoes, biscuits, etc. With the right microwave cookware you can do a lot more than reheat in your microwave. You can even make a cake in there (with a box mix), and it doesn't even need oil! Now, if you want to bake cakes, pies, etc. and roast chckens, etc., you may want to go with the microwave/convection oven. \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Looking for new recipes for my \"Lil Dipper\"",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I just found the neatest little crock pot called \"the Lil Dipper\"...it is 16ounces total space. I have a few warm appetizer recipes but I would really appreciate more. We do alot of entertaining around Christmas and I thought this new Lil Dipper would make a hit around the appetizer table. Thanks Pst",
"loss": false,
"prefix": "pst1can:"
},
{
"from": "gpt",
"value": " That's a ity bity one. How about this.\n\n\nIngredients \n1/2 lb. (8 oz.) Velveeta Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers, cut up\n1/2 cup Breakstone's or sour Cream\n\nPreparation \nMICROWAVE prepared cheese product in 1-1/2-quart microwavable bowl on HIGH 2 minutes or until melted.\n\nSTIR in sour cream. Microwave 30 seconds. Serve in the \"Lil Dipper\" with assorted cut-up fresh vegetables, Snack Crackers or baked tortilla chips.\n\nhttp://www.kraftfoods.com/velveeta/...ype&u2=6**809&u3=**22*23&wf=9&recipe_id=51679",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " Gotta love this one!\n\nBeer Cheese Dip\n6 c Asadero cheese, shredded (can also use a WHITE cheddar) \n1 cup beer\n1 onion, chopped finely\n2-3 jalapeno peppers, seeded, chopped finely (more or less to taste)\n2 tb creamy horseradish \n2 cloves garlic, chopped finely\nTabasco sauce to taste\n\n1.Combine all ingredients in crock pot and stir. Cook on low heat setting until all ingredients are melted together. Serve hot with warm tortilla chips, artisinal bread cubes, and vegetables.",
"loss": true,
"prefix": "kansasgirl:"
},
{
"from": "gpt",
"value": " MJ said:\n\t\t\t\n\t\t\n\n\n\t\t\tThat's a ity bity one. How about this.\n\n\nIngredients \n1/2 lb. (8 oz.) Velveeta Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers, cut up\n1/2 cup Breakstone's or sour Cream\n\nPreparation \nMICROWAVE prepared cheese product in 1-1/2-quart microwavable bowl on HIGH 2 minutes or until melted.\n\nSTIR in sour cream. Microwave 30 seconds. Serve in the \"Lil Dipper\" with assorted cut-up fresh vegetables, Snack Crackers or baked tortilla chips.\n\nhttp://www.kraftfoods.com/velveeta/...ype&u2=6**809&u3=**22*23&wf=9&recipe_id=51679\n\n\n\n\nVelveeta cheese would be good with some regular salsa too.. either homemade or store-bought.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "human",
"value": " my favorite:\n crockpot reuben. \nhearty rye, cubed, thousand island dressing, a thick hunk of deli corned beef, diced, and some sauerkraut. just adjust according ti the amount of space you have and your tastes. lots of black pepper, btw, and it's great with mustard to dip it in.\na hot black bean or white bean dip would be good! mash most of your canned beans up and add low-sodium chicken broth as needed over a low flame. add plenty of smushed garlic, some herbs, hot sauce, and black or white pepper, then transfer to your crockpot. i love this, especially on crostini. and it's so easy to make.\nany sort of cheese dip would work, i think. maybe something spicy with tortilla chips?\na crab (or baby shrimp) and cream cheese/worcestershire/parsley/etc. dip would be great. i can't think of a good dipper, though.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " luvs_food said:\n\t\t\t\n\t\t\n\n\n\t\t\tmy favorite:\n crockpot reuben. \nhearty rye, cubed, thousand island dressing, a thick hunk of deli corned beef, diced, and some sauerkraut. just adjust according ti the amount of space you have and your tastes. lots of black pepper, btw, and it's great with mustard to dip it in.\n\t\t\n\n\n\nOOOH! That sounds really good to me! Never thought of that!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Not only the appetizer table - but if you're serving something that has a warm sauce with it, this would be perfect to keep the sauce warm on the buffet table.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " I was thinking the same thing, marmalady. Gravy, for example. One cannot serve too much gravy, in my opinion. I believe BarbaraL would agree with me on this.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " You could also use it for your syrup on the table for your overnight holiday guests.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " Audeo said:\n\t\t\t\n\t\t\n\n\n\n\n\t\t\t\n\t\t\t\tluvs_food said:\n\t\t\t\n\t\t\n\n\n\t\t\tmy favorite:\n crockpot reuben. \nhearty rye, cubed, thousand island dressing, a thick hunk of deli corned beef, diced, and some sauerkraut. just adjust according ti the amount of space you have and your tastes. lots of black pepper, btw, and it's great with mustard to dip it in.\n\t\t\n\n\n\nOOOH! That sounds really good to me! Never thought of that!\n\t\t\n\n\n\nthanks! my Mom's co-workers gave me that recipe.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " You could always cut this recipe in half or bring out a little at a time. SC\n\nSavory Sausage Balls with Bourbon Glaze\n\n 1 pound pork sausage\n1 pound ground pork\n2 large eggs, beaten\n1/2 cup fine dry plain bread crumbs\n1/2 cup minced onion\n1/4 cup milk\n1 tablespoon grated fresh ginger\n1/2 teaspoon ground black pepper\n1/4 teaspoon ground cayenne\n1/4 teaspoon mace\n1/4 teaspoon allspice\n3/4 cup apple jelly\n6 tablespoons spicy brown mustard\n1/3 cup bourbon or apple juice\n2 teaspoons Worcestershire sauce\n1/8 teaspoon crushed red pepper flakes \n\n\n1. Heat oven to 375 degrees F. \n2. In large bowl, using hands (Tip: wear disposable vinyl gloves) thoroughly combine sausage, pork, eggs, bread crumbs, onion, milk, ginger, pepper, cayenne, mace and allspice. \n3. Pat mixture evenly onto large piece of waxed paper, to a 12x8-inch rectangle. Cut into 96 squares, round each square gently and place in shallow rimmed baking pans. \n4. Bake for 15 to 20 minutes, until very lightly browned. Remove from baking sheets and reserve. \n5. Meanwhile, stir together jelly, mustard, bourbon, Worcestershire sauce and hot pepper sauce in large nonstick skillet. Cook and stir over medium heat until jelly melts and mixture comes to a boil. Add meatballs, stirring gently to coat. Lower heat and simmer gently for 8 to 10 minutes until sauce thickens a bit and meatballs are coated. \nMakes 96 meatballs.\n\nMake-ahead tip: Complete recipe and refrigerate, covered, in shallow container. Reheat in microwave, in single layer, covered with waxed paper, for 2 to 3 minutes at 100% power. Or reheat in covered skillet over low flame on stovetop until heated through. Remove to heated chafing dish to serve.\n\nNutrition Facts Per Serving ( 1 meatball)\nCalories 40 calories \nProtein 2 grams \nFat 2 grams \nSodium 90 milligrams \nCholesterol 5 milligrams \nSaturated Fat 0 grams \nCarbohydrates 2 grams\nRecipe provided courtesy of Pork, The Other White Meat.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " Oh yum! Tx!\n\nHow is that cookbook, by they way?",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " Feta/Ricotta Fondue:\n\n3 tbsp Butter or margarine \n4 oz Feta cheese 1/2\" cubes \n1/8 tsp Pepper, black \n1 Lemon, juice of \n1 tbsp Parsley, minced (optional) \n1 cup Ricotta cheese \n\nMelt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Keep warm in crockpot or fondue pot.\n\nServe with assorted cut up vegies, crackers, bread cubes, or bread sticks.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " Thanks to all for their contributions....getting ready for the Christmas party season will allow me to try many of your suggestions.",
"loss": true,
"prefix": "pst1can:"
},
{
"from": "human",
"value": " chocolate-cinnamon fondue:\n\n1/4 cup margarine\n8 oz bittersweet chocolate\n1/4 cup flour\n2 cup light corn syrup\n1/4 cup kahlua\n1/2 tsp cinnamon\n\nMelt margarine and chocolate. Whisk in flour until blended; cook 1\nminute, stirring. Remove from heat, blend in cinnamon. Pour into\nfondue dish or your lil dipper; keep warm.\n\nSuggested dippers: bananas, strawberries, oranges, low-fat pound cake.\nMakes 3 cups.\n\nNOTE: If not used immediately, place heavy duty plastic wrap on\nsurface of container.",
"loss": true,
"prefix": "Juliev:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pumpkin Bullion ?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My DW came home the other day with \"Pumpkin Bullion\". I believe it's used in Traditional Mexican cooking. The directions on the box said to add a cube to a pot of beans.\n\nDoes anyone else have any ideas on what to do with it?\n\nIt's a dried product, and doesn't take up much space, so it's not like I'm desperate to clean the area for other storage.",
"loss": false,
"prefix": "AllenOK:"
},
{
"from": "gpt",
"value": " Allen, I've never heard of the stuff!\n\n(Where's Konditor when you need him?)",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " bumping for Konditor!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "gpt",
"value": " I went to Knorr.com thinking if they made a tomato buillion, they may make the pumpkin...no luck, but some interestiing recipes, and a thought. go to the site of the brand of the bullion, chances are they'll have something about how to use it.",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "human",
"value": " I found out that Knorr does make a Pumpkin Bouillon. It was listed on a site that sells Cuban foods. I'm guessing if you look into some cuban dishes, you'll probably find your target.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " Never heard of such a thing. Where is it made? Is it Mexico? \n\nIs it anything like chicken boullion? You add boiling water and you have a cup of soup? In this case, you add boiling water and you get an instant pumpkin pie?",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " there was nothing on the knorr site, but did find it as well on a cuban site. It's called calabanza bullion, apparently it is a pumpkin native to the carribbean. the picture on the package shows it as a soup...there are recipes for calabanza soup on foodtv, but they don't use bullion. there's one recipe that is a 'day of the dead' tradition apparently, but it's a drink of some sort using the squash itself...maybe the buillion is used to make the drink, like we use coco mix?\nLean something new everyday...",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "gpt",
"value": " sorry, that's calabaza.",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "human",
"value": " I use calabaza alot in West indian soups, stews. It usually falls apart and mixes with the broth. The bouillion is probably that. Make a chicken soup and add the cube or a few in, watch adding additional salt.",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "gpt",
"value": " Ok, I should keep closer tabs on this thread (I forget which ones I'm posting to half the time, gotta get used to this format).\n\nThe brand name is Knorr, and is labelled as \"Calabaza Pumpkin Bouillon\".\n\nI guess I'll start looking for some Cuban recipes for it. My boss has one or two Cuban cookbooks at work. Maybe I'll browse through those here soon.",
"loss": true,
"prefix": "AllenOK:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking Australian/English Style",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I tend to use a lot of fresh seasonal ingredients, which is not typical of English home cooking. A typical meal for me would be something like this\n\nChicken Kyles Style\n\nIn a large roasting pan throw in, two corasely chopped onions, two capsicums (peppers) coarsely chopped (preferably one yellow and one red), one chopped eggplant (aubergine), some new potatoes cut into wedges, and bake for twenty minutes at 200 degrees. Remove from oven and lay two chicken breasts on top. Season with favourite spice mix (Aussie Bush Dust is one of my favourites) and bake for another twenty minutes.\n\nServe with freshly baked bread(hand kneaded bread - see my posts on kitchen aid mixers on another post)\n\nI shop nearly always at our local market \nhttp://www.burymarket.com/\n\nOr at Ramsbottom's farmers market once a month. \nhttp://www.therossendalefreepress.co.uk/news/index/articles/article_id=735.html\n\nI can't remember the last time I went to a supermarket! I bought two squid today, and really grossed Colin out while I was cleaning them!!!",
"loss": false,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " Kyles, your post reminds me of my middle son, Andrew, who used to fish for, clean, and cook squid for us. Fun times! He's still my cook of the three boys/men.\n\nTell me about Bush Dust. Should we carry it online???",
"loss": true,
"prefix": "thier1754:"
},
{
"from": "human",
"value": " Yipee, you are back!\n\nYour recipe sounds lovely, but I'm a bit concerned with the 200 degrees... that can't be farenheit? Please advise!\n\nIf it wouldn't be a bother, please post, now and then, more of your meals - I know we will all appreciate them!\n\n\n\n\n\nThank you so much!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " Kyles, I really loved bangers when I was in London. I used to find them in an English market when I lived in California, now in Eugene, Oregon I cannot find them. I learned about them through a friend of mine who lives in Wembledon.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " I'm a celsius girl, so it's 200 degrees celsius, sorry for the confusion!!!\n\nI like good English sausages, a lot that we get here are awful, full of fillers and fat. I would love to make my own, but don't have the equipment or the patience!! We have some lovely butchers in our village, and it's the farmers market tomorrow!!!! I wish I could send you some!!!",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " kyles said:\n\t\t\t\n\t\t\n\n\n\t\t\tI'm a celsius girl, so it's 200 degrees celsius, sorry for the confusion!!!\n\nI like good English sausages, a lot that we get here are awful, full of fillers and fat. I would love to make my own, but don't have the equipment or the patience!! We have some lovely butchers in our village, and it's the farmers market tomorrow!!!! I wish I could send you some!!!\n\t\t\n\n\n\nMe too, thanks for the thought. Maybe I will get back to London again, my cousins daughter and family live there.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " Bizarrely I have never been to London It's only three hours away by train, so I am not sure what my excuse is!!! I have travelled quite a bit in England, but I don't like big cities particularly and have stuck to countryside and seaside. My next trip will be to Edinburgh, with any luck! \n\nI want to go shopping here:- http://www.valvonacrolla.co.uk/html/aboutus.html",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " So, what is Aussie Bush Dust?\n\nIf you want to make your own sausages, you can start here http://www.sausagemaking.org/forum/. It is not as bad as you think.\n\nI know, because if I want to eat sausages any more, I have to make them myself. Still got some way to go yet though.\n\nDo you really think that the readers of this forum are up to genuine English home cooking?\n\nWould'nt a health warning be advisable?",
"loss": true,
"prefix": "Darkstream:"
},
{
"from": "human",
"value": " Darkstream said:\n\t\t\t\n\t\t\n\n\n\t\t\tSo, what is Aussie Bush Dust?\n\t\t\n\n\nBush Dust: A fine blend of oregano, garlic, paprika, pepper, celery, onion, parsley, rosemary, lemon pepper, marjoram & nutmeg...",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " Aussie seasonings/bush dust\n\nHi, all:\n\nSince I was last here on this thread, I've brought in a new section to our site, and it includes some wonderful Aussie seasonings. The new section is here:\n\nhttp://www.thewhitewhale.com/nwbricks.htm\nand the seasonings are here:\nhttp://www.thewhitewhale.com/nwfoodcherikoff.htm\n\nLet me know what you think if you decide to try some! I'm looking for more additions to this Northwest section, too, so fire away with suggestions. It was this thread that led me to hunting down Cherikoff's, so I really do listen to your ideas, guys...",
"loss": true,
"prefix": "thier1754:"
},
{
"from": "human",
"value": " Here we are in October 2004 and these Aussie spices are just slowly coming on to the supermarket shelves. They possibly are available in specialty shops but these are far and few between. They are available in some of the little country towns, mainly sold to tourists. I agree that some of the new trendy restaurants are using them but the average Joe Blow Aussie would not know what to do with these \"bush\" spices and herbs. This is only my opinion on the usage and by no means suggests that one should not try them as I will certainly give them a go after only just recently seen them offered for sale. But at this stage I think it hardly plausible to call it Aussie cuisine. True Aussie cuisine is very simple. I could post recipes here and even though they are tasty dishes, one look at the simple ingredients would make most here shy away. With our multiculturalism here, most of our food could be called fusion food, as it is a mix of styles and flavours. THIS IS ONLY MY OPINION, others may well disagree. Kyles, expatriate, how about you?\n\nBye the bye, I have Lemon grass growing and also a Lemon Scented Tea tree, the leaves off the Tea Tree will knock the socks off the Lemon grass in any marinade or recipe calling for lemongrass.",
"loss": true,
"prefix": "WayneT:"
},
{
"from": "gpt",
"value": " Wayne: I appreciate your point of view! I will keep it in mind. We would love to feature some of your more simple, traditional recipes in that section of our site if you'd like to share. If you use some of the bush seasonings and want to pass on ideas for those, too, we'll be interested...",
"loss": true,
"prefix": "thier1754:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: whip and chill",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " :?: Hi there. My mother in law and I were chatting about foods back in the 50's and 60's. Does anyone remember the product 'Whip and Chill'? She thinks Jello made it and wondered if anyone knew the recipe for it. It was a chocolate mousse. It also came in strawberry and vanilla. It was taken off the market. I know it is sold in Canada but I have no plans to go there anytime soon!! Let me know!",
"loss": false,
"prefix": "thekid13021:"
},
{
"from": "gpt",
"value": " I remember that stuff. Didn't eat a lot of it, though. Can't help w/a recipe. I'm still waiting for enough time to try a choc souffle for the first time.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Google wins again.\n\nWhip 'N Chill Is Back!\n\n\nWhip 'n Chill\n\nI checked this site out and I think it will have everything you want.",
"loss": true,
"prefix": "WayneT:"
},
{
"from": "gpt",
"value": " ...and the mighty hunter WayneT emerges triumphantly from the bush with another trophy to add to his shining collection! Thanks for doing the heavy lifting for so many of us.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " N/A",
"loss": true,
"prefix": "WayneT:"
},
{
"from": "gpt",
"value": " thanks wayne...i saw that...I went searching the net for it I really apprecitate it though. We wondered if someone had a recipe for it.",
"loss": true,
"prefix": "thekid13021:"
},
{
"from": "human",
"value": " I know you can get it commercially. I haven't made mousse from scratch since college. At work, we always use a mix, which I can remember using some made by Jell-O.\n\nActually, I just made some White Chocolate Mousse yesterday, folded in some white chocolate crumbs, a little Triple Sec, and spooned it into ready-made pie shells, then froze. I'm going to cut and plate them for a party on Friday. Of course, I made enough for 80",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "gpt",
"value": " AllenMI, kindly check out the Desserts, Sweets and Baking section of threads. Masteraznchefjr asking for tips on white choc mousse for this weekend.",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " AllenMI said:\n\t\t\t\n\t\t\n\n\n\t\t\tI know you can get it commercially. I haven't made mousse from scratch since college. At work, we always use a mix, which I can remember using some made by Jell-O.\n\nActually, I just made some White Chocolate Mousse yesterday, folded in some white chocolate crumbs, a little Triple Sec, and spooned it into ready-made pie shells, then froze. I'm going to cut and plate them for a party on Friday. Of course, I made enough for 80 \n\n\n\n\nmy mouth is watering!.. mmmmmmmmmmmmmmmmmmm@white chocolate!!\n\n\nAnd yes, WayneT comes through in a pinch once again!",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " HOMEMADE WHIP & CHILL\n\n1 package vanilla pudding, cooked with 2 cups water. Cook till thick. Add 1 (3 ounce) package jello\n(strawberry) and mix till jello dissolves. Chill till cool. Fold in 1 medium carton Cool Whip.",
"loss": true,
"prefix": "WayneT:"
},
{
"from": "human",
"value": " I do not remember that stuff, but a friend of mine now makes a mousse out of cool whip and powered hot cocoa mix. It is a recipe she got from Weight Watchers. She said is was really good.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Whip and chill. I was ON that website.... too much money though!",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " Wayne T \nwill it work with sugar free pudding (what size pudding?) and sugar free jello?\nMarge",
"loss": true,
"prefix": "Dove:"
}
]
|
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