Okay, this is the most recent Recipe Thread - Page 28

Sundae · 02-27-2011, 10:05 AM

Good Indian food out your way?
Leicester opened my eyes to authentic Northern and Southern Indian cookery. Things are getting better here in the South, but nowhere near as good as the Midlands/ North.

Urbane Guerrilla · 03-03-2011, 11:36 AM

Quote:

Originally Posted by plthijinx

i have GOT to go and try This!

Veeeeer-ry Interesting... but beefy!

bbro · 04-13-2011, 07:29 PM

I made my own recipe up today

Time will tell how good it is tough. It is still baking. Here's what I did:

4 ounces whole grain medium shells
1/2 c sauce
1/2 c low fat ricotta
1/2 c reduced fat shredded mozzarella
1 egg white
seasonings

I heated up the sauce and added some seasonings to it. I boiled the pasta about 2 minute short of the suggested time. Meanwhile, I mixed together the ricotta, seasonings, egg white and 1/4 c of the mozzarella. When the pasta was done, I drained it, mixed it with the sauce. In two ramekins, I put a layer of pasta and sauce, half the ricotta mixture, then more pasta. I topped them with the rest of the mozzarella cheese. They are now baking in my convection oven at 350 for about 35 minutes. I am hoping they will be done then

And, yes, I know that to some of you using reduced fat things is an atrocity, but I have found that while fat-free has a noticeably different taste, reduced fat isn't bad at all. Plus I am really trying to stick with the Weight Watchers this time. After all, I am going to the beach in the middle of June!

Urbane Guerrilla · 04-14-2011, 09:24 PM

A lasagnoid. Cool. I like to develop a strong note of basil in my lasagna -- or tarragon. Often I mix either of these into the ricotta with the egg before assembly.

infinite monkey · 04-15-2011, 09:26 AM

heheheheee...lasagnoid.

I'm hungry.

plthijinx · 04-19-2011, 05:30 PM

ok, tonight i'm trying a recipe suggested by sheldon. i have half a fillet of salmon, lemon, fresh dill, salt pepper to taste. for the sides? 2 stuffed portabella mushrooms. can't decide whether to bake it or grill it. mushrooms are def going to be grilled. pics to come later.

plthijinx · 04-19-2011, 08:26 PM

here we go. fresh chopped dill, sea salt, fresh ground pepper, lemon slices (half of it sliced the other quartered to squeeze over the salmon), smashed and chopped garlic then resmashed and rechopped. then covered again in foil (poor mans dutch oven) and on the grill. along with the portabella shrooms. the shrooms are my appetizer tonight.

plthijinx · 04-19-2011, 09:11 PM

damn shel. great recipe!! it was great! only i added too much garlic. it negated the dill.

wolf · 05-09-2011, 08:03 PM

I recently discovered that I own a mandolin.

momwolf bought a lot of kitchen stuff and then never used it. This bad boy was new in box, still wrapped in shipping plastic.

It is a very sharp mandolin. It even has a special insert for storage so you don't accidentally slice you hand off when you go to grab it out of the cabinet. I sacrificed the sponge to it while cleaning it. Unintentionally. The sacrifice was unintentional, I meant to clean it.

So, having this fine implement of vegetative destruction at my beck and call, I had to do something. Yams were on sale on my last trip to the market, so I have a few lying about. I peeled them, and then sliced them with the Mandolin of Fingertip Severing(TM). This thing is really sharp. It is so damn sharp I didn't need to apply much pressure on the downward stroke to get sweet potato chips out of it. In fact, I think a couple of slices happened just because I was THINKING of pushing the yam across the blade.

So, thinly sliced yam pieces, some spray oil, salt, baking tray 425 oven (probably should have pushed it up to 450, they weren't as crispy as I'd like. Watched 'em so they didn't burn, about 15 to 20 minutes.

I may have to learn how to deep fry.

Griff · 05-09-2011, 08:56 PM

yummy

Pete Zicato · 05-09-2011, 11:34 PM

Quote:

Originally Posted by wolf

I recently discovered that I own a mandolin.

Yeah. Kitchen implement is not the first thing I think of when the word mandolin is used.

BigV · 05-10-2011, 12:27 PM

heh... I read pete's quote of you first (being the last post in the thread) and the FIRST THING that came to mind was, careful, that fucker is sharp.

I scrolled upward to see the source of the quote and I happily learned that you already know this fact, and did not have to learn it exsanguinously.

DanaC · 05-10-2011, 12:32 PM

Quote:

Originally Posted by Pete Zicato

Yeah. Kitchen implement is not the first thing I think of when the word mandolin is used.

I had to google it.

Pete Zicato · 05-10-2011, 12:48 PM

Wiki uses the spelling mandoline (with an 'e') for the kitchen implement.

Clodfobble · 05-10-2011, 02:07 PM

I've always heard the kitchen tool called a "mandoline slicer." With or without an e, I'm not actually sure.

04-14-2011, 09:24 PM	#409
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	A lasagnoid. Cool. I like to develop a strong note of basil in my lasagna -- or tarragon. Often I mix either of these into the ricotta with the egg before assembly. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

04-19-2011, 05:30 PM	#411
plthijinx Master Dwellar Join Date: Aug 2003 Posts: 4,197	ok, tonight i'm trying a recipe suggested by sheldon. i have half a fillet of salmon, lemon, fresh dill, salt pepper to taste. for the sides? 2 stuffed portabella mushrooms. can't decide whether to bake it or grill it. mushrooms are def going to be grilled. pics to come later. __________________ For your dreams to come true, you must first have a dream.

04-19-2011, 08:26 PM	#412
plthijinx Master Dwellar Join Date: Aug 2003 Posts: 4,197	here we go. fresh chopped dill, sea salt, fresh ground pepper, lemon slices (half of it sliced the other quartered to squeeze over the salmon), smashed and chopped garlic then resmashed and rechopped. then covered again in foil (poor mans dutch oven) and on the grill. along with the portabella shrooms. the shrooms are my appetizer tonight. __________________ For your dreams to come true, you must first have a dream.

04-19-2011, 09:11 PM	#413
plthijinx Master Dwellar Join Date: Aug 2003 Posts: 4,197	damn shel. great recipe!! it was great! only i added too much garlic. it negated the dill. Attached Images __________________ For your dreams to come true, you must first have a dream.

05-09-2011, 08:03 PM	#414
wolf lobber of scimitars Join Date: Jul 2001 Location: Phila Burbs Posts: 20,774	I recently discovered that I own a mandolin. momwolf bought a lot of kitchen stuff and then never used it. This bad boy was new in box, still wrapped in shipping plastic. It is a very sharp mandolin. It even has a special insert for storage so you don't accidentally slice you hand off when you go to grab it out of the cabinet. I sacrificed the sponge to it while cleaning it. Unintentionally. The sacrifice was unintentional, I meant to clean it. So, having this fine implement of vegetative destruction at my beck and call, I had to do something. Yams were on sale on my last trip to the market, so I have a few lying about. I peeled them, and then sliced them with the Mandolin of Fingertip Severing(TM). This thing is really sharp. It is so damn sharp I didn't need to apply much pressure on the downward stroke to get sweet potato chips out of it. In fact, I think a couple of slices happened just because I was THINKING of pushing the yam across the blade. So, thinly sliced yam pieces, some spray oil, salt, baking tray 425 oven (probably should have pushed it up to 450, they weren't as crispy as I'd like. Watched 'em so they didn't burn, about 15 to 20 minutes. I may have to learn how to deep fry. __________________ wolf eht htiw og "Conspiracies are the norm, not the exception." --G. Edward Griffin The Creature from Jekyll Island High Priestess of the Church of the Whale Penis

02-27-2011, 10:05 AM	#406
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Good Indian food out your way? Leicester opened my eyes to authentic Northern and Southern Indian cookery. Things are getting better here in the South, but nowhere near as good as the Midlands/ North.

04-13-2011, 07:29 PM	#408
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	I made my own recipe up today Time will tell how good it is tough. It is still baking. Here's what I did: 4 ounces whole grain medium shells 1/2 c sauce 1/2 c low fat ricotta 1/2 c reduced fat shredded mozzarella 1 egg white seasonings I heated up the sauce and added some seasonings to it. I boiled the pasta about 2 minute short of the suggested time. Meanwhile, I mixed together the ricotta, seasonings, egg white and 1/4 c of the mozzarella. When the pasta was done, I drained it, mixed it with the sauce. In two ramekins, I put a layer of pasta and sauce, half the ricotta mixture, then more pasta. I topped them with the rest of the mozzarella cheese. They are now baking in my convection oven at 350 for about 35 minutes. I am hoping they will be done then And, yes, I know that to some of you using reduced fat things is an atrocity, but I have found that while fat-free has a noticeably different taste, reduced fat isn't bad at all. Plus I am really trying to stick with the Weight Watchers this time. After all, I am going to the beach in the middle of June!

04-15-2011, 09:26 AM	#410
infinite monkey Person who doesn't update the user title Join Date: Mar 2011 Posts: 13,002	heheheheee...lasagnoid. I'm hungry.

05-09-2011, 08:56 PM	#415
Griff still says videotape Join Date: Feb 2001 Posts: 26,813	yummy __________________ If you would only recognize that life is hard, things would be so much easier for you. - Louis D. Brandeis

05-10-2011, 12:27 PM	#417
BigV Goon Squad Leader Join Date: Nov 2004 Location: Seattle Posts: 27,063	heh... I read pete's quote of you first (being the last post in the thread) and the FIRST THING that came to mind was, careful, that fucker is sharp. I scrolled upward to see the source of the quote and I happily learned that you already know this fact, and did not have to learn it exsanguinously. __________________ Be Just and Fear Not.

05-10-2011, 12:48 PM	#419
Pete Zicato Turns out my CRS is a symptom of TMB. Join Date: Jan 2010 Location: Chicago suburbs Posts: 2,916	Wiki uses the spelling mandoline (with an 'e') for the kitchen implement. __________________ Talk nerdy to me.

05-10-2011, 02:07 PM	#420
Clodfobble UNDER CONDITIONAL MITIGATION Join Date: Mar 2004 Location: Austin, TX Posts: 20,012	I've always heard the kitchen tool called a "mandoline slicer." With or without an e, I'm not actually sure. __________________ My book My other book My spirit animal

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