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summertime
Summertime  (Level: 110.9 - Posts: 1122)
Wed, 6th Aug '08 11:23 AM

CAN A "FOODIE" BE A GAME PLAYER AS WELL? ;)

Dear fellow "foodies" - have noticed as I have, the large numbers of "views" to our posts, but slim pickens as to the replies.... I'm wondering if a "FOOD GAME" will encourage more activity?

It's easy and everyone can play! It might prompt our shy "foodies" to join in.

Let's start with the letter "A" and continue through the alphabet; naming a food item and a brief note how you prepare it, or in the case of a spice, herb or whatever, name how you use it in a dish! I'm hoping it will be a way to meet a few more "foodies" on Sploofus! Submit an idea as often as you like...skip the tough letters if you become stuck!

I'll begin with ASPARAGUS - Steamed and drown with melted butter, and a squeeze of lemon.

Now a "B" item please, and how you prepare it or use in a recipe. Go!


taco24
Taco24  (Level: 131.0 - Posts: 589)
Wed, 6th Aug '08 11:48 AM

B as in "broccoli"

zeedee
Zeedee  (Level: 224.6 - Posts: 1088)
Wed, 6th Aug '08 12:02 PM

Since Taco didn't give any details, I'll add that I like broccoli lightly sprinkled with E V olive oil and roasted in a hot oven.

Cauliflower rice -- I've already posted about it in the "Top 10 Foods . . ." and "Substitutes" thread, so it's on my mind.
Basically, it is cauliflower chopped to the size of rice grains and used as a low-carb substitute. I just made fried "rice" with it for my lunch. Yummm. http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/caulirice.htm


bbear
Bbear  (Level: 161.0 - Posts: 2301)
Wed, 6th Aug '08 12:55 PM

Deviled eggs, known in the south as stuffed eggs. I like mine with fresh ground horseradish and Creole mustard. YUMMY

taco24
Taco24  (Level: 131.0 - Posts: 589)
Wed, 6th Aug '08 1:53 PM

E is for enchilladas....
I prefer to use New Mexican chile powder my aunt sends me.

New Mexican style----do not roll, dip in sauce, cover with vast amounts of grated cheese and slivered onions..... top with a fried egg!
Sounds weird....but yummy and sinfulOh, yes. I always take out the cars and calories whenever I make them.

1mks
1mks  (Level: 210.8 - Posts: 5883)
Wed, 6th Aug '08 3:18 PM

Fried Green Tomatoes
Slice thickly, dip in fine cornmeal, fry in bacon grease. Oh yum!

G is next.

taco24
Taco24  (Level: 131.0 - Posts: 589)
Wed, 6th Aug '08 3:35 PM

G is for Gumbo! Louisiana rocks!

Make certain there is a great roux.....

summertime
Summertime  (Level: 110.9 - Posts: 1122)
Wed, 6th Aug '08 4:34 PM

Horseradish....pure and unadulterated horseradish. For the absolute best, pungent and good for what ails you...purchase from the refrigerated section in the meat department. Never let a spoon of sour cream be added...

bushyfox
Bushyfox  (Level: 174.4 - Posts: 2403)
Wed, 6th Aug '08 5:05 PM

Iced Coffee........Made with crushed ice, and a dollop of cream on top. (See Robin's thread elsewhere in this forum)

Iced Tea.......with slices of lemon, or some slices of fresh ginger, adorned with mint leaves.

Ice Cream..........My favorite is always Rum'n'Raisin .

~Bev


toledosugar
Toledosugar  (Level: 51.4 - Posts: 281)
Wed, 6th Aug '08 5:07 PM

Everyone has room for Jello.

bigbird
Bigbird  (Level: 239.4 - Posts: 3300)
Wed, 6th Aug '08 5:20 PM

Knishes! I love the mushroom-potato variety. There used to be a great brand called Mrs. Stahl's but they went out of business. So sad. Knishes have to be the real round kind - not the horrid square bright yellow ones. I found a recipe that claims to be the original Mrs. Stahl's, but I don't believe it, and I'll never make them anyway. But they were incredible. If anyone wants to try the recipe - send me one:

http://www.michaelisaacson.com/knishe.html

Alice

PS - I loathe kasha. That's a K too

taco24
Taco24  (Level: 131.0 - Posts: 589)
Wed, 6th Aug '08 5:55 PM

Linguine

Double Cheese Linquine

1 pk (7 ounce) linquine
1 c Zucchini, chopped
1 c Frozen baby peas
3 Tables butter
3 lg Eggs
1/4 ts Salt
1/4 c Half and half
1 c Mozzarella cheese, shredded
Tomato wedges


Cook and drain the linquine noodles according to directions on pkg. Set aside. While noodles cook, put zucchini,peas and butter in a 2 qt. casserole dish.. Microwave for 6 minutes on high stirring every now and then. cook until tender set aside. Use a whisk to mix together the eggs, half and half and salt. Then combine the egg mixture, linguine, cheeses, and vegetables. Toss everything together until mixed thoroughly . Microwave the whole dish on high for 6-8 minutes. Stir and toss for a couple minutes. When the mixture is set, its done.


summertime
Summertime  (Level: 110.9 - Posts: 1122)
Wed, 6th Aug '08 7:17 PM

Mushrooms...the basic white mushroom and not any of the others that are really unattractive.... I use lightly sauteed, sliced or quartered mushrooms, depending on the size, in omelettes, grilled sandwiches, in main dishes, as a side dish, topping on a homemade pizza, stuffed....I'm sure I left some uses out. Am not a fan of uncooked in salads or marinated or any other fashion for that matter!

chyenn
Chyenn  (Level: 202.5 - Posts: 1332)
Wed, 6th Aug '08 7:45 PM

N is for noodle.. in this case crispy, crunchy chow mein noodles --

Chocolate Haystacks

2 cups semisweet chocolate chips
2 Tbsp. butter
2 cups chow mein noodles

1. Line a baking sheet with waxed paper.

2. Place chocolate chips and butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, if necessary, until chocolate is melted.

3. Add chow mein noodles to chocolate mixture, and stir until well-coated.

4. Spoon tablespoonsful of the mixture onto prepared baking sheet. Refrigerate 1 hour or until firm.

fudypatootie
Fudypatootie  (Level: 197.1 - Posts: 1302)
Wed, 6th Aug '08 8:20 PM

(I remember haystacks - yum!)

O is for Olive Oil, a monounsaturated fat (MUFA), which means it's good for your heart and helps get rid of the bad cholesterol and fat in your body. Yay!

I like to use olive oil to saute onions, another O word, until browned, de-glaze with some white wine and pour it over rice. Easy and quick when cooking for one (hey, yet another O word).

summertime
Summertime  (Level: 110.9 - Posts: 1122)
Wed, 6th Aug '08 9:04 PM

What can I say Judy? When you're good, you're good!

taco24
Taco24  (Level: 131.0 - Posts: 589)
Wed, 6th Aug '08 9:20 PM

Pizza!

C'mon here!

summertime
Summertime  (Level: 110.9 - Posts: 1122)
Wed, 6th Aug '08 10:11 PM

Oh, joy..."Q"! I'll take the easy way out with Quiche Lorraine. Oh shoot, there's also the Quesadilla! Okay, both packed with my passion...cheese, but a quesadilla get's the job done faster, so quesadilla it is! Using the ever popular GFG, I'll grill a chicken breast...blackened! I like the smaller 8" flour tortillas, so I will use two of those. Slice very thin slices of the grilled blackened chicken, and because I don't usually measure many ingredients, I will use waaaaay too much cheese. One tortilla in a lightly oiled 8" skillet, spread thickly with mashed canned black beans, layer the chicken and cover with the Mexican blend cheese and the other tortilla. Flip and brown for another three minutes. Viola...dinner!

taco24
Taco24  (Level: 131.0 - Posts: 589)
Thu, 7th Aug '08 1:58 AM

Something I have not made in around 15 years-letter "R"

Rouladen-one of my favorite German dishes



summertime
Summertime  (Level: 110.9 - Posts: 1122)
Thu, 7th Aug '08 2:06 AM

That is a beef dish, right Susan? Will you please just list a few of the basic ingredients? There is a madness to my method...or is it, a method to my madness?

zeedee
Zeedee  (Level: 224.6 - Posts: 1088)
Thu, 7th Aug '08 3:30 AM

Stuffed Peppers -- I like to use red bell peppers for their sweetness. Green ones can sometimes be bitter.

I stuff with a mixture of:
1/2 lb. ground lean beef
1/2 lb. ground pork
1 cup rice
1 medium onion, chopped fine and sauteed in 2 Tbs. butter until golden
1 egg
1 tsp. salt
1/2 tsp. pepper

summertime
Summertime  (Level: 110.9 - Posts: 1122)
Thu, 7th Aug '08 6:50 AM

I'm with you on that Diane...and I think the red makes for a "pretty" dish as well!

bushyfox
Bushyfox  (Level: 174.4 - Posts: 2403)
Thu, 7th Aug '08 7:12 AM

Tacos
Tortillas
Tequila

.........Viva Mexico!!

Seriously, I use tortillas for many things from a breakfast wrap to a salad wrap for lunch.
OR
Make a hot chili filling, roll that up into a tortilla burrito-style, pour chunky salsa over that, add some shredded cheese and heat thru in the oven. Serve with a crunchy salad: Ole!!

Stale tortillas are great when torn apart into bite-sized pieces, and quickly deep-fried till light golden in hot oil. Drain on kitchen towels, and sprinkle with your favorite zingy seasoning: I like chili-lime, or BBQ. Serve immediately with drinks.



summertime
Summertime  (Level: 110.9 - Posts: 1122)
Thu, 7th Aug '08 7:33 AM

Quite the resourceful one aren't you Bev! Though it is only 6:30 AM in Saint Louis...I'm going to need a private moment.............Okay, back, and I have this comment.
"Deep fried, left-over broken tortilla chips sprinkled with a chili-lime seasoning"....OMG, "I'll have what she's having."

taco24
Taco24  (Level: 131.0 - Posts: 589)
Thu, 7th Aug '08 10:38 AM

Rouladen recipe, by request

Ingredients
2 1/2 lbs round steaks, thinly sliced
4 tablespoons butter, divided
1 medium onion, chopped
1/2 lb ground veal
1/2 cup fresh rye breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons capers
1/4 teaspoon marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
2-3 tablespoons Dijon mustard
2 dill pickles, cut lengthwise into 8 strips
7-8 slices bacon, cut in half
flour (for dredging)
1 cup beef stock
1/2 cup dry red wine
1/2 cup tomato puree

Pound beef with a meat pounder to about 1/4 inch thick and trim meat into rectangles, about 3 by 5 inches. You should have 12 to 15 pieces.
2 Heat 2 T. of the butter in a skillet and sauté onion until tender. Add veal and cook until no longer pink.
3 In a bowl combine veal-onion mixture with breadcrumbs, parsley, capers, marjoram, salt and pepper. Mix well.
4 Spread each beef slice with a little mustard. Place a heaping tablespoon of filling and 1 piece of pickle in the center and roll.
5 Wrap a piece of bacon around the roll and tie with string. Dredge in flour.
6 Any leftover filling can be added to the sauce.
7 Heat the remaining 2 T. butter in a large heavy skillet and brown the rouladen.
8 Combine beef stock, wine, tomato pureé and leftover filling and add to the pan.
9 Cook, covered, for about 1 1/2 hours or until meat is tender.
10 Remove rouladen to a warm platter and discard string.
11 Skim fat from gravy and , if desired, blend in sour cream and simmer, stirring, for 5 minutes.
12 Pour gravy over rouladen and serve with spaetzle or riced potatoes.


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