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Pasta Sauce Cookbook?

I have an old book (from the 90s) called 365 Ways To Cook Pasta, by Marie Simmons. It has some outside the box ideas, as well as classics. Not sure if it would still be in print, though. Other than that, I'd have said Hazan. Thanks to everyone for the other sources.

Apr 28, 2015
Jimisi in Home Cooking

Simple is Best

Sounds good! The other day I was starving at lunchtime and thinking of going out, but decided to hit the pantry for pasta sauce. Sautéed briefly one clove garlic and one anchovy, added one small can good diced tomatoes, whizzed with stick blender, s & p, and a few torn leaves of oregano, simmered 10-15 min. I happened to have a few small frozen meatballs, but just as good without. Think I got the tip on the anchovy from you, caia, so thanks!

Apr 24, 2015
Jimisi in Home Cooking

Stuffed mushrooms [Recipe,please]

I have a similar recipe born of convenience, using one package Stouffer's spinach soufflé, thawed. Add parmigiano cheese and breadcrumbs, maybe a little sautéed diced onion, garlic, stems, herbs, etc. to your taste to make the stuffing and bake until soft. I prefer smaller mushrooms that are about two bites.

Apr 24, 2015
Jimisi in Home Cooking

Cook Your Vegetables to Death - Bon Appétit

Love roasted/grilled veggies for cold leftovers, these both sound similarly good. Thanks!

Apr 17, 2015
Jimisi in Home Cooking

Salmon banana

My best grilled (or broiled) method is a marinade of equal parts fresh oj, brown sugar, and soy or teriyaki sauce. Optional bit of grated ginger or Dijon mustard. Marinate filets for several hours. Even kids like this.

Apr 17, 2015
Jimisi in Home Cooking
1

Trader Joe's Bolognese Spaghetti Sauce

I didn't know they had a canned version. I know they have Turkey Bolognese in the frozen section, it's not bad. Could you write TJs and ask for this particular product info since it's discontinued, can't hurt.

Apr 15, 2015
Jimisi in Chains

How Do I Thicken Buffalo Wing Sauce?

Makes all kinds of sense, thanks hounds!

Apr 10, 2015
Jimisi in Home Cooking

How Do I Thicken Buffalo Wing Sauce?

Frank's and butter, that's it. May have reduced awhile. Fry wings to desired doneness, then shake in covered container. I think the shaking required some vigor and duration. Maybe some vinegar on the side, if you need extra?

- born in Buffalo, ate many wings in the '80s

Apr 10, 2015
Jimisi in Home Cooking

Ketchup on Eggs? Not in my House!...Yours?

Musubi, yum. Good recipes are welcome!

Apr 10, 2015
Jimisi in General Topics
1

San Diego Style Mexican Food

Sounds good. Is the meat then seasoned before using in tacos?

Apr 08, 2015
Jimisi in Home Cooking

Spring Pies

This sounds too simple to be good, but it is. I like it with whipped cream for contrast.

No-Fuss Lemon Pie

3 lg eggs
1/2 c lemon juice
1 1/4 c sugar
1/4 c melted butter
1 unbaked pie crust

Combine first 3 in blender, blend 1-2 minutes. Add butter, blend 30 seconds. Pour into pie crust. Bake at 350 F for 30-35 minutes.

Apr 08, 2015
Jimisi in Home Cooking

Healthy, filling soups/stews for repeat lunches

Haven't tried this veg chili, but it sounds versatile.

http://thepioneerwoman.com/cooking/20...

Mar 19, 2015
Jimisi in Home Cooking

Trader Joe's YAY/MEH/NAY Thread - March 2015 [Old]

I've tried it in a quick-fix chicken soup with boxed broth and fresh veggies. Tasty and the texture is better than their frozen grilled strips, which were tough.

Mar 19, 2015
Jimisi in Chains

Is there a "quick" bolognese sauce?

That sounds great, thanks!

Mar 19, 2015
Jimisi in Home Cooking

Bought too much deli roast beef. How should I use it up tonight?

I'd chop it up and make a quick vegetable beef soup with boxed broth, veg & spices of choice, and maybe quick-cooking barley. TJs sells small bags of it, very handy.

Mar 18, 2015
Jimisi in Home Cooking

Help me out my people!!! What to do with 1.5# of ginormous wild U15's

Hey, sorry I didn't see this until now, spam filter strikes. The title is Charleston Receipts Repeats, compiled by the local Junior League. It's a good one.

Mar 18, 2015
Jimisi in Home Cooking

How to use up a cup of lemon basil syrup ?

That's not much, store in fridge for lemonades.

Mar 17, 2015
Jimisi in Home Cooking

Costco Food Finds - 1st Quarter 2015

I know it's a "Finds" thread, but I feel like a bit of community service. A NAY for the prepared lamb stew. It was gross, fatty and bland. Did not refund as we ended up eating it anyway.

Mar 17, 2015
Jimisi in Chains

Trying to duplicate take-out lo mein

Great topic, RMJ. I'd also like to try it at home. Thought I was going to have to order the noodles online, but I found them at Cost Plus World Market. They are yellow dry wheat noodles, not rice which is all the grocery stores carry. Now all I need is the flavoring, can't be called a sauce, really. My local makes pretty good ones, we like them with bbq pork and chewy fried tofu w/ the veg best. They are oily, so I request easy on oil. I do think the wok plays a part, but it may be fun to try anyway.

EDIT: Had to read the whole thread, lol. Thanks for the update, and if you scroll up, I think OldTimer in 2008 had my ideal about right. I'm going to combine your methods and try.

Mar 12, 2015
Jimisi in Home Cooking

Help me out my people!!! What to do with 1.5# of ginormous wild U15's

OK, here goes a long post, apologies. As I mentioned, I think smaller shrimp would typically be used in such a dish. If using your jumbos, I'd cut them in halves or even quarters.

Shrimp is very common in SC, my cookbook has tens of recipes for casseroles and saucy preparations, which I think are also more suited for smaller shrimps.

Another poster mentioned stuffing them, which I think a fine idea and would be most impressive for company. There's a recipe for such in my book, let me know if interested. Basic crabmeat stuffing, fwiw.

NOW, pickled or marinated - no less than three in the book. Each one says to marinate cooked shrimp overnight, then serve with toothpicks. This must be VERY IMPORTANT, lol. I'll list ingredients for each. Hope this is useful, letsindulge.

1. 1 lb shrimp, 3 lg bermuda onions & 3 green peppers sliced rings, 1 16 oz bottle Catalina dressing, 16 oz vinegar, shake to mix occasionally.

2. 3 lb shrimp, 1 lg onion & 1 green pepper sliced thin, 1 c veg oil, 2 c ketchup, 1 c vinegar, 2 T sugar, 2 T prepared mustard, 2 T W sauce, 1 t salt, 1/2 t pepper, 2 dash Tabasco, garlic powder to taste.

3. 2 lb shrimp, 2/3 c oil, 1/2 c tarragon vinegar, 1/4 c chopped parsley, 1 1/2 t salt, 1/2 t pepper, dash Tabasco. Layer shrimp w/ 2 onions & 2 lemons sliced very thin, and 2 T capers w/ liquid.

Mar 12, 2015
Jimisi in Home Cooking

Trader Joe's YAY/MEH/NAY Thread - March 2015 [Old]

I just got some, they're not bad, but pretty sugary. Interesting about the rehydrating.

Mar 11, 2015
Jimisi in Chains

Trader Joe's YAY/MEH/NAY Thread - March 2015 [Old]

I make pizzas with them. Quick and cheap.

Mar 11, 2015
Jimisi in Chains

Trader Joe's YAY/MEH/NAY Thread - March 2015 [Old]

I had to try these, but didn't like them as much as the regular ones. The gummy part was too thick and chewy to me.

Mar 11, 2015
Jimisi in Chains

Help me out my people!!! What to do with 1.5# of ginormous wild U15's

That sounds worth a try. I first encountered pickled shrimp years ago down south. They included thin sliced onions and peppers and a sort of sweet-sour dressing reminiscent of Catalina style, if that makes sense. I have a cookbook from Charleston SC that I believe has a couple variations on this, will post later if I can find anything of interest. I do think the smaller sized ones, as noted in your link would be better for such a purpose. That's not a bad price!

Mar 10, 2015
Jimisi in Home Cooking

Help me out my people!!! What to do with 1.5# of ginormous wild U15's

Let us know what you choose! They do look amazing. I'm wondering if you noticed the country of origin, if so, thanks. Might have to get over to see if my store has them.

Mar 10, 2015
Jimisi in Home Cooking

Help me out my people!!! What to do with 1.5# of ginormous wild U15's

I've honestly never made the mint sauce, which I'm sure gilds the lily. Also, when I made this, I halved the cayenne for the younger set. Still great, but want to try it with the full amount for the record. It seems to me that any sauce of choice would be nice, or none. As angelsmom said, the sweet+hot flavors really suit shrimp.

Mar 10, 2015
Jimisi in Home Cooking

Help me out my people!!! What to do with 1.5# of ginormous wild U15's

Maybe too late, but this is a good one.

GRILLED SWEET-AND-SPICY SHRIMP WITH MINT DIPPING SAUCE
You can view the complete recipe online at: http://www.epicurious.com/recipes/foo...

1/4 cup (packed) golden brown sugar
3 1/2 tablespoons fresh lemon juice
2 tablespoons plus 1/2 cup vegetable oil
2 teaspoons grated lemon peel
2 teaspoons cayenne pepper
1/2 teaspoon salt
2 pounds large uncooked shrimp, peeled, deveined
2 cups (packed) fresh mint leaves
Metal skewers
Mix brown sugar, 2 tablespoons lemon juice, 2 tablespoons oil, lemon peel, cayenne pepper, and salt in medium bowl to blend. Add shrimp and stir to coat. Let marinate 30 minutes or up to 1 hour.
Meanwhile, place mint, remaining 1 1/2 tablespoons lemon juice, and remaining 1/2 cup oil in processor. Blend until mint is finely chopped and mixture is smooth, scraping down sides occasionally. Season mint dipping sauce with salt.
Prepare barbecue (medium-high heat). Thread shrimp onto skewers. Grill shrimp until just cooked through, about 2 minutes per side. Serve with mint dipping sauce.
Bon Appétit
July 2003

Mar 09, 2015
Jimisi in Home Cooking

Recommendation for 30" residential gas range?

I have an electric smooth top range which replaced my vintage GE that kicked the bucket. Gas was not an option for us. After much shopping, I chose the GE Cafe 30" range. It looks great, very sturdy, and performs well. Think I paid ~ $2K and got a discount for an invisible dent on Ebay.

Mar 07, 2015
Jimisi in Cookware

Stock question--need answer fast-ish

Perfect solution.

Mar 05, 2015
Jimisi in Home Cooking

Hot mustard for corned beef and cabbage

Sounds great, thanks!

Mar 05, 2015
Jimisi in Home Cooking