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suzeqz's Profile

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Tell me about Duritos Wheels

I found a bag of these in the ethnic section of our local Publix, tho I've also seen them at Walmart. Luckily for me, the bag of little orange wagon wheels had instructions to either deep fry or microwave. Me being the "I want it NOW" sort, I tried the microwave and was delighted with the results! I just finished the last of the bag and came out here looking for the name since I stored them in Tupperware and the label was long gone. Duros...I had them tonight, straight out of the microwave, dipped in Greek dressing leftover from a recent take-out dinner. The snacks might be Mexican, but they translate well! A handful spread out on the microwave turntable (they will expand!) takes about 45 seconds on High. THAT makes me happy.

Jul 17, 2013
suzeqz in General Topics

what to serve with sausage, peppers and onions

So, I've got some wonderful chicken sausage and some lovely bell peppers and some nice onions -- the main course was obvious. But what might I serve with them? No sandwiches here; DH is gluten intolerant. The sausage is sweet Italian with a hint of tarragon; luckily the onions mask the too-strong licorice flavor. Do I want a hot veg side? A picnic-style salad? We have some amazing yellow grape tomatoes right now, but otherwise, I'm at a loss. Thanks in advance!

May 22, 2013
suzeqz in Home Cooking

Tell me about the state of food in Gainesville

I spend the occasional few days in Gainesville in the Archer Rd / I-75 area, and usually eat from Publix! They are still the grocery choice; there's a Walmart in the area but it's not a Super...the grocery section is VERY limited. As for other food choices, you're looking at college cuisine. Now, there's 'Europe'; I got a Groupon that I've yet to use, but the place looks wonderful from the reviews: an international deli and market that I can't wait to try. Rumor has it, it's "out of the way" (I'm going to have to mapquest it myself as the "old" location on Archer has changed) but everything I've read have been raves.

Apr 02, 2012
suzeqz in Florida

how much fajita seasoning to use?

OK, now that makes sense. That'll allow the veggies to shine through and still season the meat. Sorted!

Fruit...yeah. No apples with pork chops, no lemon on salmon. I'm actually cooking two different meals most of the time, and on the nights he works and I'm alone, I'm one of those rare birds who adores cooking for myself because I can cook what I want!

Mar 28, 2012
suzeqz in Home Cooking

how much fajita seasoning to use?

More like a pan sauce, then? Cool!

Mar 28, 2012
suzeqz in Home Cooking

Garam Masala... What do u use it for?

I picked up a shaker of garam masala at a scratch-n-dent grocery, else I'd never have tried it. I LOVE those stores, as I'm always finding new tasty things. I'm just glad I was then able to find so many brilliant ideas on how to use the stuff, as my spice cupboard is packed with other stuff I rarely, if ever, use. (Prolly oughta purge it, eh?) Thanks for the veg recipe -- I'll let you know!

Mar 28, 2012
suzeqz in Home Cooking

Garam Masala... What do u use it for?

Oh, man! I've cutting the carbs and haven't had a good rice pudding in a hen's age...I loveittodeath with cinnamon, and now I want it with the GM. WAH!!! Oh, and I'm cut/pasting your list into a Word doc so I've got it forever handy. I am too happy to find such a thing. LOVE the idea of veggies and cheese w/ the GM; I make paneer which doesn't melt like a nice mozz, but my recipe for paneer calls for adding spices, so I may try adding the GM right to the curds.

Mar 27, 2012
suzeqz in Home Cooking

Garam Masala... What do u use it for?

My kingdom for a Trader Joe's in the vicinity! Luckily, our local Winn Dixie has all of the above in stock. I am SO copying this to my recipe file!

Mar 27, 2012
suzeqz in Home Cooking

Garam Masala... What do u use it for?

I have boneless pork chops in the meat drawer, awaiting inspiration, and baby greens awaiting an entree...I see lunch on the horizon!

Mar 27, 2012
suzeqz in Home Cooking

Garam Masala... What do u use it for?

Adding it to my chocolate zucchini bread recipe now!!! Too wonderful!

Mar 27, 2012
suzeqz in Home Cooking

Garam Masala... What do u use it for?

I have asparagus and I have cheese and I have garma masala! Anything I need, please? This sounds all too good!

Mar 27, 2012
suzeqz in Home Cooking

Garam Masala... What do u use it for?

Oh...I have hard-boiled eggs. Going NOW to try!

Mar 27, 2012
suzeqz in Home Cooking

Garam Masala... What do u use it for?

This looks AMAZING! I have garam masala in the pantry and I'm just learning about Indian food -- I'd thought it was all about the curry! Dunno why I did...I've used Chinese 5 spice powder in place of cinnamon / nutmeg / allspice in my pies and cookies since forever (makes for a KILLER biscotti!). I don't care for sugar-n-spice on my roasted squash or mashed sweets; I prefer savory for supper. But as an adult, I've come to adore a good pumpkin / sweet potato pie, mostly because of the spices. And I've got a EASYEASY pumpkin pudding recipe that I adapted from allrecipes.com and now I've GOTTA try it with the garam masala!

makes 4 servings

1 C pumpkin / squash puree (canned or fresh)
1/3 cup sugar
1/3 cup coconut milk
1/3 teaspoon ground cardamom (or garam masala!)

In a medium saucepan, combine pumpkin and sugar. Heat over medium-low temperature until sugar dissolves. Add coconut milk and cardamom, stirring often. Cook until mixture thickens to pudding-like consistency.

Mar 27, 2012
suzeqz in Home Cooking

how much fajita seasoning to use?

And now I have not one but TWO different meals: the grilled chicken will make a FAB salad for lunch (I go through bags of baby greens like crazy!) if I just cut up the bell peppers and have them raw on the side, and the saucy chicken with cooked peppers for a hot sit-down dinner. This is more than I'd hoped for! Thanks so much, y'all!

Mar 27, 2012
suzeqz in Home Cooking

how much fajita seasoning to use?

This is more like I've made in the past, with storebought packets of fajita seasoning which must have the spices and then perhaps flour or cornflour for thickener, more like a simmer sauce. I'm trying to cut fast carbs so no nice, warm, soft flour tortillas (*heavy sigh*); instead, I'm going to try it with arrowroot flour, and then hubby gets his over brown rice and I skip the carbs completely. So this will make a nice "gravy" for his rice to soak up. Love it! Many thanks!

Mar 27, 2012
suzeqz in Home Cooking

how much fajita seasoning to use?

Again, marinade, so if I get heavy-handed, the excess drips off. I LOVE fajitas with lime but again, hubby's tastes differ, as he doesn't like fruit with meat, so I have to go easy on the juice (though he LOVED the salsa I made with his tomatoes and jalapenos and storebought onion and fresh lime juice!). It's great to have a starting point! Many thanks!

Mar 27, 2012
suzeqz in Home Cooking

how much fajita seasoning to use?

OK, this is a marinade, so if I do overdo the spices, the excess will drip off and my husband, who "wants to taste the food, not the spices" (he's REALLY proud of those bell peppers!) won't push his plate away. I don't have a grill (I know -- blasphemy!) but I have a George Foreman -- same drippy difference, eh? And I've had grilled chicken fajitas (as opposed to pan-seared) and LOVED them, so this is really one to try! Many thanks!

Mar 27, 2012
suzeqz in Home Cooking

how much fajita seasoning to use?

I've got fajita seasoning, homemade and store-bought, and more recipes for same. Problem is, once it's made up, I've no idea how much to use. A teaspoon? A tablespoon? A half a cup or so? I've got chicken tenderloins in the freezer and bell peppers in the garden and I'm wanting fajitas, but I do NOT want to overdo the seasoning. My store-bought is Trade East Mequite Herb Fajita Seasoning and even their website has no recipes or guidelines. The fajita recipes that I've found call for specific amounts of seasonings for a single meal, but I've got a jar of homemade, too, with no idea how to use that! Any ideas, please? And I'm open to marinades, etc. Somebody mentioned kumquats on another thread, and I've got puree in the freezer. As long as it's got seasoning mix in it, I'm up for it! Thanks!

Mar 22, 2012
suzeqz in Home Cooking

Cutting Butter Into Flour--What Instrument Do You Use and Why for Pie Dough

Pastry cutter, absolutely! It's less mess than a food processor, faster than 2 knives and keeps the fat colder than rubbing it in with your fingers as a lot of my older recipes suggest. Mine looks like this:

http://kitchennecessities.com/imagess...

I had a wire one but it seemed to bend and tangle too easily! The "blades" of mine are far sturdier, and as I like to actually freeze the butter, this cuts right through so everything stays cold. Plus, I make a lot of "small-batch" pastry (I have yet to master a regular-size pie crust that stays flaky and doesn't get tough!) and my recipe calls for butter rather than shortening or lard. With my cutter, I don't have to dirty the food processor for an itty-bitty pie!

Dec 08, 2011
suzeqz in Home Cooking

Canned Frosting Fudge

I'm not sure this even qualifies as "cooking!" I've been looking for a super-simple, Christmas-present-for-the-relatives project for some very young children that produces results fast enough to hold their attention, and I'm coming across recipes for fudge made from prepared frosting -- the stuff in the plastic tub. Supposedly, 90 seconds in the microwave melts / cooks it enough to stiffen it; then you mix in nuts or whatever (the kids can to that part!), pour into a buttered or foil-lined pan (suggestions were to reuse the rectangular plastic containers that some brands of presliced deli meat come in -- they look like Gladlock containers) and decorate the lid with stickers (again with the kiddies). Now then, has anyone attempted this? The nuked frosting, I mean, not the decorating-deli-containers bit. Does anyone know if this actually works or am I risking frosting boiling over in my microwave?

Dec 08, 2011
suzeqz in Home Cooking

Split-Second Cookies

I do biscotti for holidays and consider it "split-second" because it's all stir, form into a log, bake, slice, bake. No rolling, no cutting out and rerolling, not even any dropping by spoonfuls -- just use your hands. I also use the BACK of my cookie sheet, as it's so much easier to slide the parchment off onto the counter without having to lift it over the rim of the cookie sheet. That said, this looks to be just as quick -- can't wait to try it. Bonpierce, love the choco-dip idea! Wonder how this would be with lime curd and white chocolate?

Dec 08, 2011
suzeqz in Recipes

Stuffing Muffins

Please let me know what you come up with! This really shouldn't be that difficult, either the "muffins" or the search, y'know? "Stuffing muffins" in Google got me to the Ask Yahoo site, where someone had mentioned the recipe on the Kraft site, which I also found copied to someone's blog. Kinda like driving a small-town traffic circle -- you keep seeing the same things as you go 'round but you have no idea how to get to where you want to go! As for the "muffins" themselves, I'm concerned with flavour combos that don't mesh, since my stuffing mix is defined only as "herb-seasoned." I've looked at casserole recipes (including one with chicken, sour cream and water chestnuts) but they call for the stuffing mix to be spread atop, and I'm not sure how mixing the whole mess together would bake up. I suppose I could just go ahead and start mixing...since I want individual "muffins" anyway, I could test-bake a number of samples and keep my fingers crossed!

Dec 03, 2011
suzeqz in Home Cooking

Stuffing Muffins

Oh, thank you! Nice to know I'm not the only one who thinks Chow Search is possessed by crazed gnomes with a bad sense of humor. I tried "stuffing muffins" and found the site that GoodHealthGourmet put me on to, but nothing that matched MY definition of "stuffing muffins." (And I had no clue what else to call them, since the Kraft site called them that!) I'd also started out on the main page rather than 'Home Cooking' so I was getting everything even remotely related. ("Best Donuts in Toronto," anyone?) Bless you all for setting me straight!

Dec 03, 2011
suzeqz in Home Cooking

Stuffing Muffins

Ah, there it is! Many, MANY thanks! But I'm still looking for..well, I suppose I could call it "bread pudding made with stuffing mix" or somesuch. I don't want stuffing-stuffing -- I want...hand-food made with stuffing? Like an Egg McMuffin or a Hot Pocket, only not? I want a whole meal in a muffin cup, I guess! Like mini-quiches made with a stuffing crust, then adding other ingredients that'll freeze well. I do like Wyogal's idea of sausage and spinach...just enough stuffing to make a crust, then topped with an omelet-scramble.

Dec 03, 2011
suzeqz in Home Cooking

Stuffing Muffins

Thanks so much for the reply! Sausage, spinach, cheese...I'd eat that! Wonder how feta would work? And for the record, I absolutely started with a search...I must be a search-idiot because I found EVERY reference to stuffing on this site but none that covered "muffins" that are more breakfast-or-brunch-in-a-cup than Thanksgiving-dinner-side-dish. I'm a pro when it comes to Google but I just can't get the hang of Chow's search engine -- I wind up with everything BUT what I'm looking for. I'll try to find that discussion now that I know it's out there...thanks for the heads-up, and wish me luck!

Dec 03, 2011
suzeqz in Home Cooking

I just want PUDDING

I've made caramel syrup as Emme described above, using cream or butter, and poured it into a glass jar to store in the fridge. It'll set up and stiffen, but it can easily be heated and thinned by placing the whole jar in the microwave and CAREFULLY heating in 30 second intervals so it doesn't boil over, or placing the whole jar in a small saucepan of simmering water and stirring 'til it thins out again. And it lasts FOREVER, if you can keep from eating it straight out of the jar!

Dec 03, 2011
suzeqz in Home Cooking

Your Best Ice Cream Recipes

Thanks for the "skim" input! That's a real problem, I know...I remember my mother buying "ice milk" when I was a kid. It looked just like ice cream but the two aren't even vaguely related consisency-wise and the flavor was just...blah! And seriously, if you're going to enjoy ice cream, you should REALLY enjoy it, yes? And as you so eloquently stated, "whole milk is where it's at." I've tried this recipe, since this post, with chai, and it is PHENOMENAL with whole milk.

Dec 03, 2011
suzeqz in Home Cooking

Stuffing Muffins

I have stuffing mix out the ears. I'm not a stuffing fan; I bought it for family members who requested it for the holidays, then suddenly announced that they'd gone Atkins. It's been opened so the food bank's out. So, I'd like to make a HUGE batch of "stuffing muffins" to wrap individually, freeze and take to work for emergency lunches for my coworkers (who never seem to have lunch on them, nor money for, and will eat anything that stops moving long enough). I found a recipe on the Kraft site for a very basic "muffin" (stuffing mix, eggs, bacon bits, shredded cheese) but I'd like something...more, y'know? Any ideas? Exotic ingredient suggestions welcome, but it's got to be good with Stove Top. And if you have experience with such, especially wrapping, freezing and reheating (we have a microwave and a toaster oven that may or may not catch fire at any given moment), I'd be grateful for any tips.

Dec 03, 2011
suzeqz in Home Cooking

Blessed with TWO fresh pineapples. Any idea of what to do with them?

I'm with you! I quarter it first, slice off the core (then cut the core into 1" chunks that I freeze and use, still frozen, as a facial "scrub" and enzyme "peel"), then cut away the rind and cube the fruit. I've mixed it with tangerine sections and shredded coconut, frozen it and used it in smoothies (no need to add ice!), added it to stir-fried pork, drizzled it with lime juice and gave it the ol' George Foreman treatment. But fresh pineapple is a gift from the gods and I try to keep it as simple as possible.

Dec 03, 2011
suzeqz in Home Cooking

Just got braces and EVERYTHING hurts, need ideas for softer foods...

I had my braces in my 30's, and I remember sharing applesauce and mashed potatoes in a restaurant with my friend's toddler. So I made every effort to be as "grown-up" as possible with my own cooking: mashed root vegetables moulded with spoons into a marquise shape and arranged over a drizzle of plain yogurt, cream soups (mostly vegetables pureed in their cooking water) with a spoonful of sour cream afloat, creamed spinach on toast served on the good china (and if you do it right, you can pretty much avoid getting any in your braces!), stewed apples with cinnamon and real whipped cream, soft-boiled eggs with fresh snipped herbs, pureed fruit in smoothies or frozen into sorbet then served in crystal stemware... The crystal didn't help with the pain but it did my psyche a world of good! When you're eating the equivalent of Gerber baby food (and you'd be amazed at what you can puree...), presentation is everything.

Dec 03, 2011
suzeqz in General Topics