a

AngelaID's Profile

Title Last Reply

Mixing apples and oranges

Favorite comfort food from childhood. Equal amounts of apples, oranges and bananas cut into about the same sized pieces and simply sprinkled and tossed with a little sugar

2 days ago
AngelaID in Home Cooking

Egg roll condiments.

I dip mine in ketchup and hot mustard. Mr.Ang likes sweet and sour sauce.

Jul 11, 2014
AngelaID in General Topics

How do you do peanut butter and crackers?

Jiff or Skippy, creamy, on saltines (or celery)

Jul 09, 2014
AngelaID in General Topics

Food "etiquette" after a death

Up here (North Idaho), the ladies from the church put together a nice spread in the basement (kitchen) of the church for after the service. Lots of food is brought to the house, there are usually out of town family and guests milling around for days after the service. We usually take an ice chest, bags of ice, a large coffee urn, and disposable plates, cups, silverware and napkins for extra storage and easy clean up.

Jul 07, 2014
AngelaID in General Topics

Food "etiquette" after a death

Awww ... that is sad!

Jul 07, 2014
AngelaID in General Topics

favorite bottled salad dressings?!?

Hidden Valley Ranch Buttermilk that I make from the packet.
Lighthouse Original Blue Cheese
Lighthouse Caesar

Jul 02, 2014
AngelaID in General Topics

What do you eat when sick?

Hot shredded wheat patty with a fried egg on top.

With a slotted spoon, lower the patty into boiling water for just a second or so, drain, put it into a bowl, pats of butter on top, top with an over easy egg, break the yolk and add salt.

It's the only thing I want when I'm sick, and it's the only time I eat it.

Jun 30, 2014
AngelaID in General Topics

What's for Dinner #309 - the Lazy Hazy Crazy Days of Summer Edition [through June 30, 2014]

Grilled rib steaks, roasted potatoes with bacon and onion, steamed cauliflower with cheese sauce

Jun 27, 2014
AngelaID in Home Cooking
6

What's for Dinner #307 - the Sum-Sum-Summertime! Edition [through June 22, 2014]

Picked up a beautiful filet of salmon yesterday. It will go on the grill with a basket of fresh vegetables.

Jun 20, 2014
AngelaID in Home Cooking
3

What's for Dinner #307 - the Sum-Sum-Summertime! Edition [through June 22, 2014]

Cajun Shrimp Caesar salad and Pioneer Woman's "The Bread"

Jun 19, 2014
AngelaID in Home Cooking
5

When the ingredients aren't there

Not anymore. :(

Jun 17, 2014
AngelaID in Not About Food

When the ingredients aren't there

There is only one half-way palatable Chinese restaurant up here (North Idaho) and I would gladly go out of my way to get up there and pick up dinner to bring home. I noticed a couple of years ago that there was getting to be less and less meat in our orders and than less and less vegetables. (Beef and Broccoli, "Special" Fried Rice, Special Chow Mein, Egg Rolls). I finally gave up altogether.
About once a year I do cave and run in to a hole in the wall down the street from my office and grab a to go order. I always end up taking a couple of bites and dumping the rest in the trash. Every. Single. Time. And swear I will never do it again.

Jun 16, 2014
AngelaID in Not About Food

Cheap Foods that Become Popular

Orange roughy. Loved it because it was affordable back in the lean days. I don't even see it in the markets anymore and, even though the 'lean days' are behind us, I still couldn't afford it very often if I could find it.

Jun 09, 2014
AngelaID in General Topics

Do you butter your French toast?

Oh, heavens, I can't imagine French Toast without butter. And syrup must be on a ramekin on the side for "dipping".

May 27, 2014
AngelaID in General Topics
1

Scrapple

Yes. They come in little 1 lb (shrink wrapped) packages.

May 21, 2014
AngelaID in General Topics

FINALLY have a Sourdough Starter, now what ?

Well, mine's going on 30 years old and been sent home with friends all over the states to start their own pots for at least 20 of those years. Never had anyone tell me it isn't sourdough.

May 20, 2014
AngelaID in Home Cooking

Brownies

A little OT, but drop spoonfuls of German Chocolate Cake frosting on top of the brownies and take a knife and cut it into the batter before baking. German Chocolate Brownies. Amazing!

May 20, 2014
AngelaID in Home Cooking

FINALLY have a Sourdough Starter, now what ?

Sourdough Starter:

1 Tablespoon dry yeast
2-1/2 cups warm water
2 teaspoons sugar or honey
2-1/2 cups flour

Mix together ingredients and let ferment 5 days at room temperature, stirring daily. Then place in refrigerator. Starter should be used/replenished every seven to ten days.

Husband makes pancakes once or twice a week:
Sourdough Pancakes:
2-1/2 cups flour
2 cups warm water
1 cup sourdough starter
1/4 cup powdered skim milk
1 egg
2 Tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
The night before, mix flour with the warm water and add starter. Stir well and cover with a damp cloth. In the morning, take out 1 cup of starter and pour back into crock with original starter. Add powdered milk and egg to remaining batter, beating well. Combine sugar, salt, and baking soda; sprinkle evenly over batter, then fold in gently. Let batter rest a few minutes. Cook on a hot, oiled griddle.
Serves: 4

May 20, 2014
AngelaID in Home Cooking

What's your summer guilty pleasure?

"sips of ice cold pickle juice straight from the jar."

Guilty!

Also the juice from a jar of sauerkraut.

May 20, 2014
AngelaID in General Topics

What's your summer guilty pleasure?

Apparently, in the rest of the country, it's called Indian Fry Bread. They've always been "Scones" on the menus up here.

Scones

Ingredients
1 1/2 cups of warm water
1 1/2 Tbsp. Sugar
1 Tbsp. Yeast
1/2 tsp Salt
1 Tbsp. Butter
3 1/2 Cups All Purpose (important!) Flour

Preparation

Throw everything into your bread machine, and set to the dough cycle (around 1 hour 30 minutes)
You can make the dough by hand (Mix, Knead for 15 minutes, and let rise for an hour).
Break off pieces of dough, flatten by hand, or rolling pin to about 3 inch rounds.
Let rise on floured cookie sheets for about another hour
Deep fry in oil until golden brown (around 350 degrees).
Serve with honey butter.

Honey Butter:

Ingredients

* 3/4 cup butter, room temperature
* 1/4 cup honey

May 19, 2014
AngelaID in General Topics

What's your summer guilty pleasure?

What we call “scones” in Idaho. I was about 50 before I realized that what I’ve been calling scones my whole life is a whole ‘nother animal than what most people call scones. I love my Idaho Scones and make them once in a great while. The must be dipped in honey butter. Pretty sure it’s a law! Hubby does like them shaken in a brown paper back with sugar and/or cinnamon. It’s just not normal! :)

May 19, 2014
AngelaID in General Topics

Something new and elegant to do with crab meat?

Crab Benedict or a simple Crab Louis! I hadn't seen Crab Louis on a menu for 30 years. I had one at "Fleetwood's on Front", Mick Fleetwood's restaurant on Maui, in November and thought I'd died and gone to heaven. Best. Thing. I. Ever. Ate. I still dream about that salad!

May 19, 2014
AngelaID in Home Cooking

Scrapple

I've been in Idaho the past 30 years. No one has ever heard of scrapple! I ordered 8 lbs of Habbersett's a few weeks ago. Love that stuff!

May 02, 2014
AngelaID in General Topics

Canned Olive/Pickle/Pepper/Etc "Juice" Uses?

My fridge looks just like yours!

May 02, 2014
AngelaID in General Topics

Canned Olive/Pickle/Pepper/Etc "Juice" Uses?

Ditto!

May 02, 2014
AngelaID in General Topics

Saltines as binder for delicious, back to basics meatloaf

My meatloaf is just 2 lbs ground beef, about 1/2 a sleeve of saltines, one egg, salt, pepper and 1/2 a diced onion.
No glaze or topping.

Apr 30, 2014
AngelaID in Home Cooking

Beginner question on roasting vegetables

My most recent addiction:

Crispy Baked Asparagus Fries

Ingredients:
1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup grated parmesan
salt and pepper to taste
Directions
Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, salt and pepper.

Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425 oven until golden brown, about 7-13 minutes.

***

I toss assorted veggies into a produce bag, glug in a very small amount of olive oil and sprinkle with sea salt. Shake everything up good and spread on a rack in a half sheet pan. Husband's favorite combo to date: sweet potatoes, beets, mushrooms, onions and peppers

Apr 30, 2014
AngelaID in Home Cooking

Popcorn topping

I used to love that too. Haven't it seen it in the stores up here for years.

Apr 29, 2014
AngelaID in Home Cooking

Any Favorite French Fries Toppings?

Ditto! Depending on what I am having fries with, they might be dipped in ranch dressing, tartar sauce, Bloomin' Onion Dip, hot, undiluted Cream of Mushroom soup or a combination of Malt vinegar and tartar.

Apr 29, 2014
AngelaID in General Topics

What to do with Canned Black Olives?

We love black olives. We put them on salads, use them in pasta salad, in spaghetti sauce, sliced on top of enchiladas, and, at 53, I still eat them off my fingers right out of the can. LOL

Apr 29, 2014
AngelaID in Home Cooking