LOOKING for: Your favorite blueberry muffin recipe
Lisa_in_Germany
17 years ago
Featured Answer
Sort by:Oldest
Comments (11)
Tracey_OH
17 years agoRelated Discussions
looking for: your favorite hash recipe
Comments (3)Anyone who grew up during "The Great Depression Days" (dating myself, again!) knew about Red Flannel Hash. A tasty way to recycle leftovers from the dinner table. Taken from "The Old Farmer's Almanac"........ Q What is red flannel hash? A In old-time New England, red flannel hash was any combination of hash to which red beets were added, the standard hash being made of corned beef, onions, turnips, potatoes, and seasonings. Without beets, it was white flannel hash. Don't sneak in any orts (scraps meant for the chickens or the compost) if you are proud of your hash. Here is a link that might be useful: Recipe for Red Flannel Hash...See MoreLOOKING for: Your Favorite Tripe Recipe
Comments (3)I grew up eating fried tripe for breakfast and it is great. My mother would get a can or pickled tripe at the grocery store, cut in in smaller pieces, dip it in a thick flour/buttermilk batter and fry in a black cast iron pan in either Crisco or lard. I haven't had any luck finding any lately but know that I could find it in a smaller town.(Outside of Atlanta) It is pickled in a vinegar based liquid and pre-cooked somewhat. I have seen a recipe for the preparation of pickled tripe on the net on a Cajun cooking site. Also, you take the left over batter and make pancakes with it. You might have to add a little more flour to get the right thickness. My daughter still talks about how grandma made the best pancakes she ever ate....See MoreLOOKING for: Your favorite fresh cilantro recipe
Comments (10)While I use cilantro in Mexican dishes, I also use it in Asian dishes. Here's a couple that my family enjoys. Becky * Exported from MasterCook * Asian Coleslaw Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons seasoned rice vinegar 6 tablespoons vegetable oil 5 tablespoons creamy peanut butter (I used chunky) 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons minced fresh ginger root (I use the micoplane grater) 1 1/2 tablespoons minced garlic (I use a garlic press) 5 cups thinly sliced green cabbage 2 cups thinly sliced red cabbage 2 cups shredded napa cabbage 2 red bell peppers -- thinly sliced 2 carrots -- julienned 6 green onions -- chopped 1/2 cup chopped fresh cilantro roasted peanuts -- optional 1 In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic. 2 In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - NOTES : This is really good with chopped cooked chicken added. To make it really fast you can use bagged coleslaw mix. Don't mix it until right before you serve it - it wilts quickly. The dressing can be prepared a day or two ahead and kept in the fridge. * Exported from MasterCook * Thai Chicken Sate with Spicy Peanut Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless skinless chicken breast halves 2 tablespoons Orange juice 2 tablespoons low sodium soy sauce 1/4 teaspoon Sesame oil 1 large clove garlic -- minced SPICY PEANUT SAUCE 2 tablespoons Finely chopped fresh cilantro 3 tablespoons Warm water 3 tablespoons Chunky peanut butter 1 teaspoon Brown sugar 1/2 teaspoon Crushed red pepper flakes 1/2 teaspoon low sodium soy sauce Cut each chicken breast half into 8 cubes. Thread 4 cubes onto each of 8 skewers. Place in an ungreased shallow dish or 13X9" baking dish. Combine orange juice, soy sauce, oil and garlic; mix well. Pour over chicken; let stand at room temperature 15 minutes, turning once. Combine sauce ingredients and set aside. Line broiler pan with foil; broil chicken 4-6" from heat 6-8 minutes or until chicken is no longer pink, turning once. Serve immediately with sauce. If desired, longer skewers can be used. Alternate chicken with cut up vegetables such as red or green peppers and mushrooms. Marinate and broil as directed above. Source: "http://www.hugs.org/Thai_Chicken_Sate_with_Spicy_Peanut_Sauce.shtml" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SWEET & SOUR CUCUMBER RELISH (TAENG KWA BRIO Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Cucumbers -- peeled, halved lengthwise and sliced thinly 1 small Red onion -- peeled, halved and sliced thinly 1/2 teaspoon Dried red chili flakes (or more, to taste) 4 tablespoons Granulated sugar 1/2 cup Water 5 tablespoons rice vinegar 1/2 teaspoon Salt chopped cilantro -- to taste Toss the cucumber, onion and chili flakes together in a bowl. In a small saucepan, over low heat, dissolve the sugar in the water. Remove from heat and stir in the vinegar and salt. Pour this mixture over the veggies. Stir and refrigerate until served. - - - - - - - - - - - - - - - - - - -...See MoreRECIPE: Looking For: Your favorite meatball and spagetti recope
Comments (3)RonÂs Meatballs and Spaghetti This recipe comes from my grandmother. I donÂt know where she got it from but it is at least 130 years old as of 2007 and comes from New Orleans. As usual with old recipes there are no measurements. Meatballs: Hamburger Onions, finely chopped Bread crumbs 2 or 3 eggs for binder depending on amount of hamburger Salt and Black Pepper Mix all and form small, half-dollar, meatballs. Sauce: Onions chopped Bell pepper chopped Celery chopped Amount of Onions equal Bell pepper and Celery combined. "The Trinity" Garlic 2 or more cloves minced 2 Bay leaves Thyme Flour 1 Tbl or more to coat vegetables Tomato sauce, not paste. Water Directions: Saute meatballs in batches and remove. In same pot sauté vegetables. When cooked add flour to coat and cook for a couple of minutes more  donÂt burn. Add tomato sauce to develop a rich red color. Cook down stirring often then add water to half way up pot. When well mixed and cooked add meatballs and continue to cook on slow fire uncovered til done. Stir to prevent sticking. ThatÂs the recipe  now my tips. The amount of flour is used to make a kind of roux with the fat left from the meatballs so the more fat left the more flour needed to absorb. At this point you need to keep stirring just like making a roux and have the tomato sauce ready to cool it down before it burns. This step only takes a minute or two. Rich red color is what it says. Cooking down means reducing til the mixture is thickened. As it thickens it will tend to stick. The hotter you cook it the faster it will try to stick and the closer youÂll have to watch it. It is cooked down (reduced, thickened) when bubbles form on the surface and pop. Kind of messy unless you use a Âsplatter coverÂ, one of those screen wire things that covers a pot. Add water. A good rule of thumb is to add as much water as tomato sauce. Fill the empty tomato sauce cans with water. Cooked til done. The longer it cooks the more flavor is transferred between the sauce and the meatballs. ThatÂs why the meatballs are small. Important! While not mentioned, it was passed down. In the final stage of cooking til done you need to taste to see if enough of the salt and pepper seasoning transferred to the sauce and, if sauce is bitter add a pinch of sugar. And a final tip: During final stage you can turn it off and let it sit til youÂre ready to complete the process. This resting/cooling stage lets the flavors meld as in all Creole cooking  its always better the next day....See MoreMarigene
17 years agosillymesillyne
17 years agopat_t
17 years agosillymesillyne
17 years agocynki
17 years agojessyf
17 years agoteresa_nc7
17 years agoclownwacko
17 years agoPieonear
17 years ago
Related Stories
KITCHEN DESIGNKitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces
Learn what went into these cooks’ kitchens — and what comes out of them
Full Story
FARM YOUR YARDIf You Have Room for Only One Summer Crop ...
Get an edible that’s long on flavor even if you’re short on space, with a long-time gardener’s favorite picks
Full Story
KITCHEN DESIGNHouzz Call: What’s Cooking in Your Kitchen?
Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?
Full Story
CONTAINER GARDENSPatio-Perfect Berry Bushes Like You’ve Never Seen
Small enough for pots but offering abundant fruit, these remarkable bred berries are a boon for gardeners short on space
Full Story
DECLUTTERINGFoolproof Ways to Declutter Your Kitchen
If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps
Full Story
FARM YOUR YARD6 Things to Know Before You Start Growing Your Own Food
It takes time and practice, but growing edibles in the suburbs or city is possible with smart prep and patience
Full Story
PRODUCT PICKSGuest Picks: The Tray's the Thing
Set out a party nosh or personal meal in style with a colorful, minimalist or playful serving tray
Full Story
PRODUCT PICKSGuest Picks: Scandinavian-Inspired Staycation
Crisp White and Rustic Textures Transport You to a Nordic Retreat
Full Story
HOLIDAYSThrow a Calm, Happy Kids' Halloween Party — 5 Tips From a Mom
Keep your house and sanity intact with this advice from a veteran of Halloween extravaganzas with every kid on the block
Full Story
PRODUCT PICKSGuest Picks: Holiday Baking With Kids
These pint-size kitchen tools and toys can help inspire budding young bakers' culinary imaginations
Full StorySponsored
User