LisaPA's Profile
I need to make a dish for a party...using cream cheese.....
This is on Allrecipes - I made it for a party once and it was inhaled in about 30 seconds.
Help with gift of grapes
A French place here in town puts a pickled cherry on the pate plate. I imagine a pickled grape or 2 would work just as well. I made pickled cherries last summer from this recipe - more spicy than sweet. I left out the rosemary.
http://www.epicurious.com/recipes/food/views/Pickled-Cherries-365690
Eye of round
I tried the CI method a few months ago and just tried this method last week. I wanted to say it was great, easy and I love the results even more.
I put a salt, roasted garlic, sage rub on a 3# roast, let it marinate 24 hours, then wiped off the rub and cooked it with this technique in the evening. I just waited until the oven cooled down to pull it out. I'm having perfectly pink roast beef sandwiches daily.
What are your FAVORITE meals or dishes to enjoy when it's HOT outside?
Tomato sandwiches, salads of all kinds, summer rolls. I try not to turn on the oven, but I use my crockpot to make things like pulled pork - doesn't heat up the whole house.
I got a big toaster oven at Christmas specifically so I can use it as a mini oven this summer - panini! pizza! roasted veggies!
Also, watermelon agua fresca, sangria, home made ice cream and popsicles. The way I know it's "summer" is when i decide to make the first pitcher of iced tea (not sweet anymore, though I grew up on that). That happened last week, and right now I'm working my way through a 3# cold roast beef.
Why do no national burger chains have veggie burgers?
A friend of mine had a veggie burger at McDonald's in India. He said if they made that here, he would eat at McDonald's all the time.
But you'll love it the way I cook it!
For years, I thought I hated sweet potatoes because they only ever came topped with sugar and marshmallows. Turns out I like them in savory applications.
But you'll love it the way I cook it!
Try it pickled! Crunchy and not slimy at all. Talk O Texas hot okra pickles are my favorite.
~ What are ingredients that are best to buy (semi)-prepared rather than whole to save time and effort ~
Canned pumpkin isn't flavored. I think you're thinking of canned pumpkin pie filling. Canned pumpkin is great for soups.
ISO brand of good, whole wheat pasta
If you don't insist on whole wheat alone, Trader Joe's has a great multigrain pasta. I also buy the Barilla pastas - whole wheat and multigrain - all the time. Whole wheat pasta is leaps and bounds better than it was 20 years ago.
Fourteen ounces is the new pound
It's not rocking my world, it's an ongoing annoyance. It is, as you said, covert. Sneaky. Shady. That's the annoying part. In fact, I would bet that they are hoping that if you *do* notice the difference that you feel like you need to buy an additional package of their product. I'd rather just pay a slightly higher amount for the same size package.
Why shouldn't I be annoyed that a company is trying to get one over on me? I'd be annoyed if a person did it - why is a corporation exempt from that reaction? They're not working in my best interest, so I need to keep an eye on them - that's what caveat emptor means.
I have no idea what you mean by indirectly owning stock, unless you assume everyone on this board has a mutual fund invested in those brands. I do not own stock in any of those companies, so it is not a boon to me when they increase prices. That's a pretty weak argument even if I do own stock in them. Their stock price doesn't increase when they reduce package sizes. Getting an extra few million from us while (as noted up thread) having to spend millions to redesign the package and reconfigure the assembly line is not going to increase the share price.
Fourteen ounces is the new pound
Do tell, where can I find my local cornflake farmer?
Seriously, "buying from local producers" is more of a historical novelty than packaged food. It was less than a century ago that most people lived on farms.
ISO Freezable recipes to thaw, not reheat
Does pasta freeze well? I mean, I know lasagne does, but I think it's protected by the sauce. Rice, on the other hand, freezes perfectly, as do beans.
You might have better luck posting this in Home Cooking.
"Least Favorite Vegetable" Poll
Green bell peppers. Absolutely the worst. Wish I did, they're in everything. Don't think I've ever gotten to try kohlrabi, but I would - I like things in the cabbage family.
Oh, I've never tried fennel because I hate licorice and everyone says it tastes like licorice.
Kitchen Limitation Challenge!
Roger Ebert wrote a rice cooker cookbook - seems serendipitous. :)
http://tinyurl.com/7cc6uro
If that doesn't appeal, Amazon has a bunch of other rice cooker cookbooks, like this one. http://tinyurl.com/7gpeerf
Also, you can "bake" potatoes in your crockpot, which would give you another base for toppings. Do baked rice or other grains in the oven.
I don't know what a hot dog steamer looks like - could you use it to steam veggies?
What to do with a whole smoked pheasant?
It's already smoked - why on earth would DGresh cook it again?
I think I'd just use it the way you would a smoked chicken or turkey - if you don't want to just slice and serve, make pheasant sandwiches, pasta, pot pie, casseroles, etc.
calling all bakers - phyllo milk pie?!
This sounds like a phyllo version of the Impossible Pie, since the phyllo ends up on top, not as a crust. I was picturing more of a custard baked in a phyllo shell.
Perfect Pie Crust Taste Disaster
I've been using the simplest ratio for a few years now and it always turns out well. 1 cup flour, 1 stick unsalted butter, 1/2 tsp salt per pie crust. Use ice water as needed to get the "peas" to form. Try to keep the butter as cold as possible - take it straight from the fridge, slice it, then put back in the fridge if necessary.
If you have a food processor, this is the simplest thing in the world to make.
Perfect Pie Crust Taste Disaster
I use wax paper for rolling out crust - I put the dough between 2 sheets. That way, no extra flour gets added.
Summer Oatmeal (cold)
I'd think if you went with the steel cut oats version it would stand up to the Greek yogurt. I can't imagine steel cuts turning to paste.
Celery?
I recently discovered I like it roasted. But braising is a classic preparation.
Mint coming out my ears!!!!
Mint chimichurri - uses 2 cups mint. I made this recipe last year and it was way more than the lamb needed. I ended up using it on everything: as a pizza sauce, with yogurt for dressing, with sour cream for chip dip, you name it. It is fantastic!
http://www.epicurious.com/recipes/food/views/Broiled-Lamb-Chops-with-Mint-Chimichurri-356010
Make ahead bacon?
I often bake a pound at a time - slightly undercook if you want to reheat later. Put the leftover wrapped in paper towels in a ziploc and eat from it all week.
Homemade Bread
You wouldn't let it rise then put in the fridge, you would place it in the fridge immediately and let it do the first rise overnight in the fridge. Take it out first thing the next morning and let it come to room temp (and let it rise a bit more if necessary).
If you need to warm it more quickly, you could put it in an oven that has been turned on for a few minutes and then off, plus a bowl of hot water.
creamy-style vegan salad dressing suggestions?
I was going to suggest a tahini dressing. Love them all!
Happy National Salad Month!
Earlier this week, I marinated a can of chickpeas with a clove of garlic, 1/8 finely minced white onion, fresh thyme, EVOO and roasted garlic rice vinegar overnight. Next day, mixed lettuces, fresh tomato (I was in FL, where they are in season), sunflower seeds, chopped carrot, gorgonzola crumbles, and a few ounces of cubed, grilled chicken were topped with some of the chickpeas and the marinade was used as dressing. Delicious and very filling.
need some inspired, healthy cauliflower ideas, beyond cauliflower cheese, roasted cauliflower and aloo gobi...
Pickled! There's a place near me that serves house-made pickles with all their meals, and they use what's in season. I was pleasantly surprised to see cauliflower in the mix, along with carrot, long hots, and green beans.
Help design my next meal
Maybe because you listed produce first, my thoughts went to a colorful salad. Maybe a ceviche piled in the middle of a plate of mixed diced peppers? Probably because I just read this: http://www.bonappetit.com/recipes/2012/05/peruvian-ceviche
celery recipes
I'm the same way, but I roasted some "what do I do with the rest" celery recently with potatoes and carrots and really liked it. I will give this one a try too!
Huge leek harvest....HELP!!!
Ignore the recipes that say "white and light green parts only". You can eat the darker green parts, too - they just take a bit longer to cook.
Historical beers
Not sure what you mean by that, but Yards does beers from recipes that the founding fathers used. Like George Washington Porter and Thomas Jefferson Ale. http://www.yardsbrewing.com/ales_general-washingtons-tavern-porter.asp
