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Lots of Parsley

I'm not a big fan of tabbouleh, but make it sometimes because others like it. I think a big slice of the parsley log mentioned above would work great there.

Dec 15, 2014
MazDee in Home Cooking

Lots of Parsley

I'm going to do all of these! And I learned a lot from BadaBings' web ref. I think I'll do pesto with just the parsley and a bit of water. That way it will be totally versatile. Pharma, do you mince or semi-puree the garlic/parsley before you add to the butter? What a great community we have here at Chowhound! Thanks.

Dec 15, 2014
MazDee in Home Cooking

Lots of Parsley

I planted a package of parsley seeds and now have a huge pot full that will just go to seed if I don't start using it. I can't think of what to do with more than about 1/4 cup at a time. Is there a parsley sauce that could be frozen in small portions? Thinking of chimichurri, the only one I know, and don't think that would freeze very well. Any ideas for preserving it?

Dec 15, 2014
MazDee in Home Cooking

DEVILED EGGS! Home Cooking Dish of the Month (December 2014)

I love the idea of quail eggs! Deviled eggs seem to go faster than anything else. So, little tiny ones! A couple dozen would probably last through the party, and would give me the opp to use different fillings. I've been stuck on the same old thing all my life, and love it (mayo, mustard, s&p, vinegar and a pinch of sugar). And I haven't tasted another deviled egg that I like more. I'm going to start experimenting with the anchovy paste, which sounds wonderful! Maybe capers?

Dec 03, 2014
MazDee in Home Cooking

Which Rice for pudding?

Thanks ninrn and chefj. What I have is SOS brand Grueso so it should be perfect. I live in Mexico, so I guess where I shop could be called Hispanic stores!

Nov 30, 2014
MazDee in Home Cooking
1

Which Rice for pudding?

The PW recipe is stove-top and sounds really appealing because it contains sweetened condensed milk and beaten egg. Rich?? I think so!

Nov 29, 2014
MazDee in Home Cooking

Which Rice for pudding?

Thanks for all the suggestions. I think I will go with the rice I have (labeled grueso) which I think is short grain. Another time I might try calrose or sushi rice, both available.

Nov 29, 2014
MazDee in Home Cooking
1

Which Rice for pudding?

I want to make a recipe for Rice Pudding that Pioneer Woman posted. She says it's best to use medium grain rice (for the creamiest pudding), which I can't find here. So, shall I use short or long grain? And, do you know which types of rice are "medium grain"? I see sushi, basmati, jazmin, grueso on the labels in addition to regular long-grain. Thanks for your advice.

Nov 28, 2014
MazDee in Home Cooking

Cream that is not made with Cow's milk

I think canned coconut milk would work for the dessert. The kind Ibuy has the consistency of half & half.

Does anyone actually put stuffing inside the turkey anymore?

Yes, it means it IS perfectly safe. Follow the guidelines, and don't stuff until you are ready to put it in the oven. That's all the precaution you need to take. The elderlies will like you better if you put the stuffing in the bird.

Nov 15, 2014
MazDee in Home Cooking

A really really difficult vegan thanksgiving challenge

I think your idea of a larger stuffed pumpkin for her, and little ones as sides for other guests (All presented together on a platter) sounds really nice! I would prefer the veg stew or the carrot osso bucco mentioned earlier to the veg chile, because it would go nicely as a side for the non-vegs.
No response yet from the OP? I would like to know whether this whole table will be vegans, or only this girl? And, whether she has talked to her about what she likes? And, if the OP is a vegan herself? Because, if she's not, why did someone "task her" with this assignment? If that happened to me, I would go immediately to the vegan with allergies and ask what she likes to eat. That could narrow it down a lot. She might even offer to bring her own main!!

Nov 02, 2014
MazDee in Home Cooking

Favorite easy, healthy, seafood dished

That's a perfect dish for a casual dinner party. I make the sauce ahead, and finish the dish while we are having cocktails. I just do it on top of the stove, submerging the fillets in the sauce, but either way is fine. Healthy, easy, and very good!

Oct 19, 2014
MazDee in Home Cooking

Ideas needed: beets for someone who hates beets

I think you should roast them as planned, and see what he thinks. A shot of balsamic vinegar would perhaps lighten the earthiness that some people object to. And, I know that roasting brings out a wonderful sweetness that he may not have tried. You may change his mind, and if not, you can try pickling the leftovers for a 2nd try. I love cold beet soup, made with some potatoes, onions, garlic, broth, then pureed and swirled with some sour cream. Delicious hot or cold. And, if you have nice greens on your beets, steam them and serve like spinach.

Aug 16, 2014
MazDee in Home Cooking
1

If you were trying to impress, what would your dinner party menu look like?

Get the most wonderful local ingredient you can. I don't know where you live, but on the West Coast you want fresh Dungenes crabs, served cracked with tools and with some stuff to dip in (mayo, ketchup, lemon, horseradish, Tabasco-everybody mixes it for himself) razor clams simply fried (a very rare treat now), served with old fashioned tartar sauce. A great big pile of asparagus, if that's in season, roasted with olive oil and a little sea salt. The idea of some kind of gourmet experience is silly. You think you can equal the stuff they have eaten in restaurants around the world? Forget it. Fresh, Delicious, Local, Simply cooked.

What appetizer(s) would go well with a fig-stuffed-with-cheese one?

something porky. But, it depends on what else you have going.

Aug 03, 2014
MazDee in Home Cooking

Welcome Home Dinner

If I were a man, I would like to go home to a romantic evening with my wife. I would like to see my baby, kiss him goodnight, and spend the rest of the evening with my wife. Só, fix something nice that can be done ahead, like a salad Nicoise. Serve it with a glass of champagne or a nice white wine. Enjoy each other. He doesn't care so much what you serve. He wants to be with you.

Aug 02, 2014
MazDee in Home Cooking
1

Kick-azz pickpled peppers?

I pickle a lot of jalapeños, but it's just a quick pickle that I keep in the fridge. They keep a very long time, so no need to process them unless you want to keep them for many months. (They never spoil, but get soft after a while.) I buy large chiles because I usually stuff them for appetizers. These aren’t picante (many friends are wimps), but can be if you leave in some seeds and ribs. It’s great to have a jar in the refrigerator for a quick appie. I fill them with crab or tuna salad or marlin paté, and they are immensely popular.
1 cup water
1 cup vinegar, cider is good
2 Tbsp olive oil
2 bay leaves
3 allspice berries (pimienta gorda at the mercado)
½ tsp salt
½ tsp dried oregano
½ tsp thyme (tomillo) if available
carrot slices
onion slices
10 -12 fresh jalapeños, slit open, seeds & veins removed
Bring marinade to a boil, add carrots and onions and cook for a minute or 2. Add jalapeños, bring back to a boil and cook for 2 or 3 minutes. Cool in marinade. Can be stored in a jar in the refrigerator, completely covered with marinade, for weeks.

Jul 27, 2014
MazDee in Home Cooking

Storing Chopped Tomatoes Overnight

I think you had better refrigerate them. Cut tomatoes can start to deteriorate really fast.

Jul 26, 2014
MazDee in General Topics

Seafood Main Course for 8 That Doesn't Break the Bank?

I recently served Red Snapper "a la Veracruzana" to my friends and got rave reviews. It was so easy, because I made the sauce ahead of time, and only had to cook the fish filets in the sauce for a few minutes. It is a tomato based sauce with green olives, capers (and raisins if you want). Lots of recipes on line.

Jul 21, 2014
MazDee in Home Cooking
1

Authentic Chinese Food in PDX

Reading a really old thread and saw your "name" and it brought back old memories of late night suppers at Hung Far Low, across from the police station! Is it still there? I loved their pan fried noodles. In those days, we usually ate at Republic Cafe, but what I remember and miss now is pressed duck. Does anyone in pdx still make it? It's something I crave, and haven't tasted it in years. Sorry to change the subject!

Jul 11, 2014
MazDee in Metro Portland

Rotel Velveeta Dip

Please report what you think of it. Sorry, It sounds blah to me, but I haven't tried it. I do have a simple recipe for chili con queso that my guests scrape off the sides of the bowl with their fingers when the tostadas are gone.

Jun 27, 2014
MazDee in Home Cooking
1

How long can cold mayo salad keep unrefridgerated?/ Salad ideas?

Mayo has a bad rep. It is not dangerous, in fact, as mentioned above, it helps protect your salad. When sickness occurs, it is from other ingredients such as potatoes, eggs, chicken, etc. So go ahead and use it, but follow some of the great suggestions above for keeping everything cool and tastier! If it's only 60F where you are, then I think heartier fare like potato salad would be great.

May 31, 2014
MazDee in Home Cooking

How long can cold mayo salad keep unrefridgerated?/ Salad ideas?

Mayo has a bad rep. It is not dangerous, in fact, as mentioned above, it helps protect your salad. When sickness occurs, it is from other ingredients such as potatoes, eggs, chicken, etc. So go ahead and use it, but follow some of the great suggestions above for keeping everything cool and tastier! If it's only 60F where you are, then I think heartier fare like potato salad would be great. nb, I owned and operated a deli for 5 years and know the rules!

May 31, 2014
MazDee in Home Cooking

Eggplant Invotini .. do you have a favorite recipe?

Drongo's recipe sounds good, but I don't think I would bother with making the tomato sauce. I make involtini for myself quite often, but a much simpler version: I slice, salt, drain, bake the eggplant as usual, then spread each slice rather thickly with herb-flavored goat cheese, leaving one end bare. I add a couple of basil leaves, roll them up, put them in a baking pan on top of a thin layer of purchased red sauce like Ragu, cover the rolls with more sauce and then a little grated mozz, bake till done. Easy but quite good.

May 28, 2014
MazDee in Home Cooking

At the end of my rope -- please help

As long as we are this far off topic: Many Mennonites moved to northern Mexico (generations ago) and make the queso menonita (Chihuahua cheese) that is so famous. I sometimes see them in and around our central market when they come to sell cheese. The women still wear sunbonnets and long skirts, the men have beards. Rather a surprising sight in this day and age!

May 24, 2014
MazDee in Home Cooking

Storing lots of coffee beans?

Agree. It's the only way.

May 23, 2014
MazDee in General Topics

Is it true that Spices and Rubs do nothing except burn off?

I think 2 chicken thighs cooked an hour at 450° would be pretty burnt up, with or without the rub. Next time, try just a teaspoon of rub on 2 skin-on thighs, and don't cook so long at that temp. If you are using a leg/thigh piece, you might need a liitle more rub, not much. I´m guessing those thighs will be done in 30 mins or less at 450. The yucky saltiness you mention was because you used too much seasoning, and after its long roast/burn, all that was left was the salty flavor. Try again and report back.

May 23, 2014
MazDee in Home Cooking

Please help settle dispute with my Mom

I grew up on the west coast (Oregon) and there always were eggs.

May 15, 2014
MazDee in Home Cooking

substitute for masa harina

Don't understand your comment. If you are making corn tortillas, you must have masa, and the absence of that is the whole point of the OPs post. I would imagine corn tortillas are available just about anywhere. I like to dry stale ones (which I always seem to have) in the toaster oven, then grind them up.

May 01, 2014
MazDee in Home Cooking

Combine SOS & Hard Boiled Eggs?

It would be yummy on a baked potato

Apr 27, 2014
MazDee in Home Cooking