kitchengardengal's Profile

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New Chowhound Community Manager

Welcome to our world, Marcela!

about 5 hours ago
kitchengardengal in Site Talk

I don't "get" Red Velvet Cake

Yes, the story about Adams Extract has been cited on quite a few of the RV cake discussions here on CH. I am one of those who likes RV cake very much. I don't eat anyone's but my own homemade, with a recipe I got from a friend's mom in 1972 when I was in high school. It's a delicious buttermilk cake with boiled frosting. I don't know if that's the kind you hate - there are so many fake versions out there.
I eat healthy every day, and if I make an RV cake once every 4 or 5 years, I'm certainly not going to feel guilty eating it.

Preserved Lemons

I chop up the preserved lemon, mix with capers, and spread over any white firm fish, and bake it. I love it.

ISO Fluffy Moussaka Topping

I'm sure it's not what a restaurant does, but I get a delicious bechamel with a soft light texture using Lactaid 2% calcium enriched milk. It's a little thicker and sweeter than regular milk, and makes the best Moussaka I've ever had.

Oct 14, 2014
kitchengardengal in Home Cooking

What are Your Favorite Ways to Eat Jam & Jelly?

Some go on Brie, some go on cheesecake, some on cream cheese and Wheat Thins.

Of course, there's my daily PB&J on an English muffin. Or orange marmalade on fruitcake.

pumpkin pie recipe

I like the texture of a roasted pumpkin, so I don't puree it.
I do cook it down to get all the moisture out, though. After it's soft from roasting, I scoop out the good stuff and dry it out, stirring it in a skillet.

The recipe with sweetened condensed milk is very good. Years ago, I found a can of almond flavored condensed milk, and it made the best pumpkin pie ever.

Oct 06, 2014
kitchengardengal in Home Cooking

Cherries? Yay! In a jar? Boo!

I can sweet cherries in light syrup every year when they're in season. Later then, we use them in homemade ice cream, or I thicken the light syrup with cornstarch or tapioca flour, and serve the cherries warm over pearl tapioca pudding or DH's vanilla ice cream.

They're good in a fruit salad, too. Mix some of the liquid with softened cream cheese to drizzle over the fruit salad.

What do you mean by 1/4 teaspoon plus 1/8 teaspoon fine salt?

Looks like it means 3/8 teaspoon of salt.

I'm guessing they assume nobody has a 3/8 tsp measuring spoon.

Oct 05, 2014
kitchengardengal in Home Cooking

Party Early Birds

A couple we are good friends with regularly show up a half hour late when we've invited them for dinner, so we allow for that when prepping the meal.
We tend to show up just at the time we've been asked to come, and wife is often still blow drying her hair and putting her makeup on. No big deal, until the time she answered the door in her bra. We just come a little late now.

Thanksgiving and Christmas in the US

That does look good!

Has Home Cooking Slowed Down?

I noticed it, too, but I've been so busy at work lately that I don't post as often, either.
I hope it's not that we've lost some more regulars after the last big changes to the site a while back.

Oct 01, 2014
kitchengardengal in Site Talk

Can I sub peanut butter for butter in banana bread?

You could use applesauce instead of some, or all, of the butter.

I love peanut butter with banana bread, so how about making a peanut butter icing to drizzle over it?

Oct 01, 2014
kitchengardengal in Home Cooking

Brainstorm with me :)

This is the way my mother did it, and I still do, too.

Slather each chop with yellow mustard, brown in a medium hot pan, add one can cream of mushroom soup . Don't add any other liquid, the pork chops give off enough. Let it simmer for about 45 minutes, scraping up and stirring in the browned mustard bits. I serve it with wide noodles. You could throw some sliced potatoes in for the last half hour or so.

This is one of my comfort foods, so I don't mess with the recipe.

Oct 01, 2014
kitchengardengal in Home Cooking

Question about freezing fresh corn to cook later

I've always blanched it quickly(less than a minute) on the cob, then cut it off and bagged it. Taste and texture is sweet and crispy.

Oct 01, 2014
kitchengardengal in Home Cooking

Thanksgiving and Christmas in the US

That's the only kind of apple pie my family makes. I grew up on my mother's sour cream apple pie.

The recipe's in this thread:I can't link directly to my post with my tablet, but it's in there.

PLEASE help me make this chocolate chip cookie

A coworker made them just the way you like them. She used Crisco instead of butter, and claimed that made the difference.

Oct 01, 2014
kitchengardengal in Home Cooking

Remove a Cucumber’s Bitterness by Chopping and Rubbing the Ends

This reminds me of the time my husband left a level in the sun while we were building a trellis. It was too hot to touch, and he told my son and me that if you hit the level with a hammer, it releases the heat. My son and I thought that was hilarious. Hubby got mad and stomped off. He came back a few minutes later and said, "that sounded pretty dumb, didn't it?" His brother, the handyman, had told him that bit of wisdom years ago, and he'd never considered that physics may have a say in the matter.

Thanksgiving and Christmas in the US

I always make my mother's stuffing (and I do stuff it in the turkey), and we have cranberry sauce, some vegetables, maybe deviled eggs, definitely sour cream apple pie. Last year, we were invited to our friend's home for Thanksgiving day. I made an entire Thanksgiving meal the day before, so hubby and I could still have our traditional turkey leftovers all week.

Like my mother's tradition, our tree goes up a few days before Christmas, and comes down New Year's Day. Since Jan 1st is my birthday, we sometimes have a few people over for a New Years Eve/birthday party. The tree usually stays up till after the party.

Any Peeler Experts?

The Oxo swivel is my favorite peeler, too. I've had mine for years and years.
I had one of the Y types, too, but couldn't figure out how to use it. I gave that one away.

Sep 30, 2014
kitchengardengal in Cookware

Smoked meat brisket

The smoking will make it taste very different than a New England boiled dinner. It may not be bad, but I don't know about the smoke flavor in the potatoes and cabbage.

If you've got a precooked brisket, why cook it again?

Sep 30, 2014
kitchengardengal in Home Cooking

What are you baking these days? October 2014 Edition, Part One [old]

We picked up a peck of honeycrisp apples last week in Connecticut, and DH beat me to baking the first sour cream apple pie of the season. So another one of those is the first thing on my list (I'll be showing him how to make streusel with cold butter - he didn't know that warm butter makes a crust, not a streusel on the top!)
I've been looking for a good pumpkin blondie recipe that tastes good and pumpkiny. With some kind of frosting on top. In fact, I may make them tomorrow, to take on our weekend visit to my sister's house.

Parmesan Scalloped/Au Gratin Potatoes but not too sauce or creamy

That's the one I've been making,cream, garlic, S&P... but with all blue cheese. It's roll your eyes back in your head good.

what do you cook your pancakes on?

I use the heavy square anodized Kitchenaid griddle that came with my Kitchenaid range, and it's almost nonstick. It's really grubby looking after years of use, and it's been scrubbed down to bare metal in the most popular spots, but I haven't found a good replacement yet.

Sep 28, 2014
kitchengardengal in Cookware

Gardening From the Produce Department

Well, I didn't exactly plant them, but our entire winter's worth of sweet potatoes last year volunteered themselves from a couple of sad, wrinkled up sweet potatoes that I threw in the compost pile. The vine crept over the edge of the lattice around the pile, and the new potatoes actually grew in the raised bed next to it. They were the sweetest sweet potatoes ever. This year, we cut up a sprouty one, and buried the chunks in a raised bed. The vines are growing like crazy, leaves have spilled over the edge of the bed, and onto the pathways. We haven't peeked yet to see how big they are.

This year, we have spontaneous spaghetti squash growing out of the composr that apparently has been pollinated by the discarded Halloween pumpkins that reseed themselves every year behind the next door neighbor's back fence.Ours are the shape and size of a spaghetti squash, but as they matured, they developed an orange skin and ribbing.

We had one for a side dish at dinner tonight, and it was quite good. I had it with butter, s & p and a splash of red hot sauce . last night, I added butter,provolone and partisan. That was good, too.

Sep 26, 2014
kitchengardengal in Gardening

Most difficult ingredient ever!

"she has to at least try it"

I love the idea of the challenge, but I'd make a rule that the challenger has to eat at least one full serving of the dish. If it's not edible, what's the point?

Moving a fridge full of food... HELP?!

I am so sorry to hear this, nothingswrong! It's hard enough to make a move when everything goes right. Hope you're feeling better - and that you're settled in nicely at your new home.

Suggestions of what to make with 3 pounds of shredded cabbage

Bierocks are a great way to use up cabbage.
You can add Swiss cheese to these, you can use Crescent rolls for the crust...

The woman who gave me a recipe for Bierocks years ago served them with equal parts ketchup and yellow mustard mixed together. It's actually the perfect thing to dip them in!

Sep 24, 2014
kitchengardengal in Home Cooking

Most difficult ingredient ever!

Breakfast for dinner - pancakes with chopped up tootsie rolls, bacon on the side (or in the pancakes), caramelized apples.

Sep 24, 2014
kitchengardengal in Home Cooking

QUICK (15 mins) Dessert Recipes?

Can you get birdseed? Instead of having the kids make a snack for themselves in the oranges, they could hollow them out, make the jack-o-lantern faces, and fill them with birdseed to put out for the songbirds.
You can blend up the orange pulp with some other seasonal fruits, and make smoothies for the kids, or sherbet if you have access to an ice cream machine, salt and ice.

Synthetic Food?

Caroline , you're not the only one trembling in fear.