i_am_Lois's Profile

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Stuffing or dressing - the bread

I've had stuffing in restaurants that was quite different than my homemade version. Now I know why. With their stuffing I've noticed each bread cube stands alone in flavor. They are deliciously soft and have a mild broth flavor inside. The flavor of all the spices remains outside the cubes. Now with my stuffing, the flavors taste the same throughout. The dried bread I use soaks up everything while cooking. My cubes soak up broth and the flavor from the spices. Both versions taste good to me. However, thanks to your post, I now know how to re-create that restaurant version of stuffing.

Nov 26, 2014
i_am_Lois in Home Cooking

Mincemeat Cake- Need help ASAP!

Sorry I just noticed you are looking for a vintage mincemeat recipe without nuts. Give this one a look. Just mincemeat. http://www.canadianliving.com/food/mi...

Nov 25, 2014
i_am_Lois in Home Cooking

Mincemeat Cake- Need help ASAP!

I found this. I hope it's the one you're looking for. It's from a 1952 recipe.

Nov 25, 2014
i_am_Lois in Home Cooking

Sweet and sour red cabbage... question about ingredients

I'm a lover of sweet and sour dishes. I'd like to make homemade sweet and sour red cabbage. I checked various web sites looking for a recipe (and to read comments and ratings). What I discovered was a vast array of recipes that seemed to only have the red cabbage as a common ingredient. Various recipes included... and many others did not include, these ingredients: cherry preserves, onion, apple, vegetable broth, clove, bay leaf, lemon juice, vinegar, butter, olive oil, flour and wine. Another conflicting issue was the length of time to simmer the cabbage. I saw one recipe state 45 minutes and another instructed 3 hours. I saw mention of every imaginable time in-between too. Can anyone here who's made this dish, help me understand which ingredients are really necessary and which are the ones that have been added by creative cooks?

Nov 23, 2014
i_am_Lois in Home Cooking

ISO a SPECIFIC Thai cookbook

I've done some further checking Tracy. The cookbook in question is not available at this time (for purchase) through Amazon. However, on Amazon, the same author Jennifer Brennan, has another cookbook which was published in 1987. Coincidentally this book has exactly the same title, though it bears a different cover. Here's Amazon's link to this cookbook. You can check it out and try to determine if this is the same exact cookbook reprinted, or if this has totally different recipes. Reading the reviews may give you a clue. Also you can 'look inside'. Maybe that would tell you if this is the same cookbook. If it is a different book and you're interested in the recipes from the original. From the very first link I gave you, you can access this cookbook from a free library. (I checked myself, and it's being 'borrowed' by another user at the moment... they say to check back later). Here's Amazon's link to that possible 1987 reprint:
http://www.amazon.com/Original-Thai-C...

Nov 03, 2014
i_am_Lois in Home Cooking

ISO a SPECIFIC Thai cookbook

Is this it? This Thai cookbook was published in 1984 and fits your description. The link shows a photo of the cookbook.
https://openlibrary.org/books/OL31842...

Nov 02, 2014
i_am_Lois in Home Cooking

Need help with stuffing please

Saute your veggies in butter till tender. Add your spices and bread cubes. Toss to coat well. Start adding your liquid in a drizzle over the top, lightly toss and continue to add your liquid till the bread cubes begin to stick together. Cover and steam for about 20 minutes. Lift the lid. Examine what you have. All the bread should be soft by now. When you take a spoon and push it together, it should hold. If it fall apart, or if some of the bread is still hard, add some more liquid and steam once again. Sometimes it takes me a few times of adding a bit more liquid, till I reach that desired delicious mound stage. Always add the liquid a little at a time. You can always add more liquid, but you can't remove it once it's been added. I also taste the stuffing when I'm lifting the lid and making fluid adjustments. Sometimes more seasoning is required and this is a perfect time to fix that.

Oct 26, 2014
i_am_Lois in Home Cooking

One pot dinners that don't require turning on the oven?

This is one pot, delicious and very nutritious. It's a vegetarian recipe for Brazilian Black Bean Stew. I found the recipe years ago in one of Vegetarian Times magazine's.

Brazilian Black Bean Stew (vegetarian version)
6 servings

1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 (16-oz.) cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 plus 1/2 cups of water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.

Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.

Oct 24, 2014
i_am_Lois in Home Cooking

Your favorite canned vegetable and how do you eat it?

My favorite is onions. They are sold in a jar, not a can. They're on the shelf in the vegetable aisle. These are the larger onions packed in water, not the tiny pearl onions sold as cocktail onions. I make a basic white sauce to which one egg yolk has slowly been mixed in after the sauce has cooked. Also add salt, pepper & a dash of nutmeg. Boil the onions in the juice they were packed in, drain, then add the drained onions to the white sauce. I LOVE THEM!!!!!

Oct 13, 2014
i_am_Lois in Home Cooking

Beef stew

I've always used beef bouillon cubes with good results. My choice of beef used has always been chuck. To the raw meat I sprinkle Adobo seasoning plus some onion powder. Brown the meat in a little oil, then transfer the meat to a bowl. To the hot pan which is coated with fond from the meat I now add just 1/2 teaspoon tomato paste and brown that a bit. Then the beef broth (made from the bouillon cubes) is added, along with garlic and the return of the meat. This simmers with a lid for a couple hours. I boil the vegetables in water in a separate pot till tender and add them (drained) when the stew is nearly ready and I've thickened the gravy. This turns out tasting hearty and basic. There are no bells and whistles. Other things such as you suggest... like the use of beef stock, a better cut of beef (and possible use of bones for added richness) along with the use of some sort of alcohol would surely transform a satisfying meal into a very memorable dish. Good luck. Let us know what you tried and the impact it had on the final results.

Oct 11, 2014
i_am_Lois in Home Cooking

Salad dressings

I love a homemade dressing. What I use to make it depends on what the dressing will be drizzled over. Also my mood at the moment often plays a part in what ingredients I choose. My favorite dressings contain lime juice, brown sugar and garlic. Occasionally I'll be in the mood for the addition of hot sauce, horseradish or red pepper flakes. Going Oriental I'll make it using soy sauce and fish sauce. Occasionally any of the herbs I have on hand and other seasonings such as paprika will play up the flavors. Another thing I consider is if I want the dressing slick or creamy. For creamy there are countless options. Mayonnaise, sour cream, buttermilk, egg yolk, heavy cream. I think a person could make a wonderful salad dressing every day, and never make the same one twice. The ingredients and options are endless.

Sep 29, 2014
i_am_Lois in Home Cooking

Bratwurst

I've seen a German pea soup recipe which calls for brats (boiled in beer, grilled, then sliced). Carrots, onion, leek, and celery are sauteed and water is added. When the water boils, yellow dried peas are added, chopped bacon and the sliced cooked brats. This is covered and simmered for one hour. At the end of the cooking process, butter is melted and thyme and marjoram are sauteed a bit, then added to the finished soup.

Sep 29, 2014
i_am_Lois in Home Cooking

Gravy burning off?

I watched the video. Looks like the bird fits nicely in the cast iron pan with not a whole lot of space left around it. The gravy does appear to be covered a bit by the chicken, then he puts the plate over the bird while it simmers for 25 minutes. That plate is bigger than the chicken. It almost covers the whole pan. And don't forget the part where he added more liquid to the thickening gravy as he was making it. He stated he didn't want it to be thick at that point. A thinner gravy in a pan, nearly covered and just at a simmer. I don't see a problem.

Sep 24, 2014
i_am_Lois in Home Cooking

Evaporated Milk - how do you use it?

In addition to the many suggestions already posted, I also use evaporated milk if I think a mayonnaise based salad I've just made... such as potato or tuna salad... seems too thick. I add a small amount, and it loosens the dressing without changing the taste.

Sep 16, 2014
i_am_Lois in Home Cooking

Bored Palette! Need new recipe ideas.

Here is a recipe for a dish that is memorable for tasting unlike any other. It's flavorful & I've had several requests for this recipe. In fact a woman requested the recipe just 2 weeks ago, saying she remembered how much she enjoyed being served it about 8 years ago & has regretted she never asked before, for the recipe. It's easy to make & the ingredients are readily available in any market. It is a vegetarian version of a Brazilian black bean stew. I got the recipe from a magazine called Vegetarian Times. The recipe says it serves 6.

1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 (16-oz.) cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.

Jun 09, 2014
i_am_Lois in Home Cooking

Saucyness is close to godliness.

I've found that when the sauce is finished cooking and off the heat, it enhances the flavors to stir in a little ground clove. You don't want anyone to actually taste it, and remember clove is very strong... so a little of this will go a long way.

May 27, 2014
i_am_Lois in Home Cooking

What parts of a pig should I ask for: not the meat, tho?

You could make scrapple with all your ingredients. I've heard tell scrapple contains everything but the squeal.

May 03, 2014
i_am_Lois in Home Cooking

Can only find curly noodles

I can remember a time when I could purchase a bag of flat noodles. Now every noodle on the shelf is curly. Also, when a bag said large noodles, they were LARGE (and I'm not talking about dumplings... just bigger noodles). Now it says large, but they look to be medium noodles to me.

I swear flat noodles taste different than curly ones. I prefer the flat. They would be slippery after cooking and you could suck them up like spaghetti (on steroids). I can't suck up these curly noodles.

Anybody else missing them?

May 02, 2014
i_am_Lois in General Topics

What would you consider are your 6 essential spices?

Powdered mustard
tarragon
marjoram
paprika
Eryngium foetidum (culantro - I have to grow it in my garden because it's rarely available in the market)

Apr 12, 2014
i_am_Lois in General Topics

Simple Recipes With A Twist

I like to add a little brown sugar and hot sauce to a few tablespoons of ketchup, mix it, then use it as I would normally use the ketchup. It's wonderful on eggs, meatloaf, fried potatoes, etc.

I also like to add a couple tablespoons (about 2 or 3) of prepared horseradish when I'm mixing together all the ingredients for a meatloaf.

When I make a gallon of homemade sweetened ice tea (also lemonade) along with 2 level cups of the sugar, I also add 3 packets of Equal artificial sweetener. It really helps boost the sweet flavor without adding more sugar.

To meat that I want to cook till it's just done so that it retains it's moisture... but tends to look a tad pale, I start by heating a little oil in a fry pan, then add about a teaspoon of sugar. I let the sugar brown then add the meat and fry as normal. This really gives the meat a rich darker brown color that is extremely appealing, without a long cooking process.

Apr 09, 2014
i_am_Lois in Home Cooking

Vegan, Kosher for Passover Recipes

Find out exactly what your friend's daughter is willing to eat. I've known several vegetarians and each one has a different diet. One eats no meat, but will eat all dairy, seafood, eggs,and even cooks meals using beef & chicken bouillon cubes. Another person eats no meat, no eggs, no dairy, no honey and wouldn't think of using meat flavored bouillon cubes.

Some vegetarians are just disturbed by the slaughter of land animals and eating their flesh. Others don't participate in what they feel is the exploitation of creatures for the purpose of food in any sense.

Apr 06, 2014
i_am_Lois in Home Cooking

Recipe ideas for picky husband?

If you try the recipe, I wish there were a way you could let me know how you and how your husband liked it.

Apr 01, 2014
i_am_Lois in Home Cooking

Recipe ideas for picky husband?

I wasn't offended Sdgirl619. I just misunderstood you, and was thinking you expected this recipe to be exactly like Kraft. I think it's because it is so different, that is why my hubby likes it. Whenever I make mac & cheese using cheddar, he compares it to Kraft... and according to him Kraft is always superior. He likes pizza and this mac & cheese has a similar stringy cheese quality (and no cheddar flavor to compare with Kraft). I see in one of your remarks your husband doesn't like onion. It's fine to omit the onion called for in this recipe. I've done that and the dish doesn't suffer from a lack of a bit of onion.

Apr 01, 2014
i_am_Lois in Home Cooking

Recipe ideas for picky husband?

That mac & cheese recipe I provided is NOTHING like the Kraft boxed stuff. It's different entirely. It turns out a little stringy like pizza. It has a milder flavor because it doesn't contain cheddar. You can try it. But don't think it's a Kraft mac & cheese copy cat recipe.

Apr 01, 2014
i_am_Lois in Home Cooking

Recipe ideas for picky husband?

I too am married to an extremely picky eater. I know how difficult it is. Mine reminds me of your husband because he likes boxed food and doesn't like sauce either, but will eat pizza, spaghetti, hot wings etc. One thing mine likes that surprised me was creamed chip beef. He also will eat lasagna... but not if it's made with ricotta. I found a recipe using cream cheese (to replace the ricotta) that he will eat. Here is a list of things I discovered mine was willing to eat. See if your man will eat them too.
Homemade beef pot pie
Campbell's soup recipe for Salisbury steaks
boneless strips of chicken coated with batter (using Vadalia brand batter mix - this is a boxed powder you add water to & are supposed to use to make blooming onions or coat onion rings with) I coat the chicken with the batter and fry it in about a 1/2 inch of oil. He likes it a lot.
Hot dogs & sausage links, even with mild heat
Oven roasted Cornish game hens
Oven roasted pork butt
Stuffed peppers, but no fillers... just seasoned ground beef
And lastly, my husband hated any mac & cheese except boxed Kraft until he tried this homemade one. He loves it and asks me to make it for him. Here's the recipe:

Old Roman Macaroni & Cheese

1 lb. box 2&1/2 inch long Mosstaccioli noodles (or other similar ribbed noodles).
4 oz. parmesan cheese grated
3/4 lb fontina cheese coarsely shredded

1 cup breadcrumbs, toasted in a few tablespoons butter till golden.

4 Tablespoons butter
1 onion minced
4 Tablespoons flour
3 cups milk
A pinch of Thyme
1 bay leaf
A dash of Nutmeg
Salt & pepper

Heat oven 350°

Prepare breadcrumbs and set aside.

To make sauce:
Fry onion in the 4 Tablespoons butter till translucent.
Add the 4 Tablespoons flour and stir well to combine.
Add all the milk, thyme, bay leaf, nutmeg, salt & pepper and stir till sauce comes to a boil. Continue to cook and stir for 1 minute longer, then remove bay leaf.

Cook noodles according to directions on box, then drain.

In a bowl combine cheeses.

Butter a 3 quart baking dish.

Layer ingredients in 1/3's
Noodles, cheese, then sauce… noodles, cheese, then sauce into the prepared baking dish (like a lasagna).

Top with breadcrumbs.

Bake 15 - 20 minutes at 350° (till bubbly)

Mar 31, 2014
i_am_Lois in Home Cooking

Kneaded Tofu

This Japanese cooking video (with sub-titles) shows how to make some sort of sesame paste tofu.

During the video the chef says you must knead the tofu... but she is stirring it in a pot while it cooks. It appears to be of similar consistency to thick mashed potatoes. She beats it for a long time. She keeps referring to what she's doing as kneading the tofu.

Maybe the word knead has different meanings in different cultures.

Here's the video:
http://suprememastertv.com/pt/bbs/boa...

Mar 11, 2014
i_am_Lois in Home Cooking

Hmmm….Chocolate chip cookie question...

Crisco contains little flavor and no salt. Some added flavor & a pinch of salt were probably lacking as a result. Molasses will definitely add a chewier texture to your cookies, but I find molasses to sometimes leave a sulfur after taste.

Mar 01, 2014
i_am_Lois in Home Cooking

Help! Videos of basic techniques needed

This should be of great help.

https://www.youtube.com/watch?v=tFovZ...

Feb 07, 2014
i_am_Lois in Home Cooking

For whatever reason, I've got a hankering for pineapple upside down cake.....

This is the recipe I love & use. It has the classic flavor:

Heat oven to 350°
1/3 c butter
1/2 c brown sugar
1 lg can pineapple slices (6 T juice reserved for batter)
Maraschino cherries
Pecan halves

Prepare pan:
Melt butter in pan.
Sprinkle with sugar.
Arrange drained pineapple.
Garnish with pecans & cherries.

Batter:
2 eggs
2/3 c white sugar
6 T pineapple juice
1/2 t vanilla extract
1 c flour
1/3 t baking powder
1/4 t salt

Beat eggs for 5 minutes.
Gradually add sugar
Add juice & vanilla.
Sift dry ing.
Beat into mixture all at once.
Pour over fruit & nuts in pan
Bake 45 min.

Immediately turn upside down on serving platter.
Wait a few minutes before lifting pan off of cake.

Feb 06, 2014
i_am_Lois in Home Cooking

The best butter? The one you make

Wonderful 'tutorial' for making 2 things I love... butter & buttermilk! Since I'm a do things from scratch sort of girl, I'll be giving it a try. Thanks!

Feb 03, 2014
i_am_Lois in Home Cooking
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