Food floof! Favorites!
amylou321
last year
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More Food Floof! The Must-Haves....
Comments (39)I second the request for the Chocolate Bread Pudding. There's not really any "must have"s here but I miss a few things: My godmother always made lefse and dinner rolls. They were both excellent. That poor sweet lady made them every year up until maybe a year or two before she died, and she was mid-90s when she died. And making homemade yeast rolls was plenty of work for people who have ever done it the old-fashioned way, and no, she didn't use a "Kitchen-Aid"! She got weaker in her old age and less able to stand for the long time. But she knew how popular they were and she always wanted to do it. And most of the time until her latter years, she'd walk to the grocery store (I'd guess maybe 1/2 mile away!) What a trooper! RIP my dear, you're missed in SO many ways! Making lefse is not easy either, especially by yourself! In the later years she couldn't roll it as thin as she used to but still gave it her best shot and it still was a treat. I've made lefse a few times. Should give it a try again but my limitations probably would affect it. And I can buy decent stuff from a couple places so I can still have a memory and a treat. Also my cousin used to (probably still does) make excellent iced sugar cookies. But the local "produce" store makes some that are pretty much identical so that fix is taken care of and even Lofthouse cookies are an adequate substitute. As far as other dishes, I can be pretty flexible but I have, in the past few years, been making a BBQ bacon ranch corn that I really enjoy and I'm getting back to really enjoying turkey again so I usually get a smoked turkey breast. Probably 20-30 years ago I started my own semi-tradition of having a "themed" holiday. Guess I got a little tired of the always-turkey or always-ham meals. One year it could be "comfort" foods, another "Italian", another was "diner" food, etc. And I always tried to add a new dish that I wanted to try that I hadn't made before. Keep some staples in there in case it didn't turn out. But it became quite popular with guests. And when the GFs didn't have to cook they always appreciated it no matter what I made! Could be 99¢ TV dinners and they probably wouldn't complain... too much. Uh, strike that. Yeah, they could complain. :)...See MoreFloof: Sick food
Comments (41)I think that I've told this story before but it fits the subject matter so.....my mother used to feed us Jello in every form when we were sick. Chickenpox, measles, mumps, Lake Erie earaches, tonsillitis, you name it. Mother hovered with hot Jello, warm Jello, Jello poured over ice chips, Jello made with ginger ale. An understandable consequence of this sick bed menu is that I H.A.T.E congealed anything now, no matter what it is. So what do I do when my little Sprites are sick with whatever is making the rounds? Hot Jello, warm Jello, Jello poured over ice chips, and Jello made with ginger ale! 😁...See MoreTo go with the Favorite Food now the Least Favorite Food
Comments (41)That mom cooked? My mom was a wonderful cook, and she took courses and read magazines and books. I liked everything she made from quickies and comfort food to dinner fare and party food. Except, I didn't like her omelettes, and I never liked liver. Mom rarely made it anyway. DH will order it if it's in on the menu in a restaurant because he knows I'll never cook it, but the last restaurant we knew that made his liver is gone for a few years now. Here's a funny thing: to me, liver tastes like dog food. But even though they LOOK like dog food, I do like pâtés--French, Danish, German. And I now like a properly-made omelette. The funny thing about the omelette is this. My mom watched Julia Child, and had her cookbooks, which I now have. But I think she worried about undercooked eggs so her omelettes were a bit overcooked. And she was becoming concerned about salt so they were a bit flavorless to me. At restaurant buffet omelette stations, whatever the added ingredients, sometimes I liked them and sometimes not. But I wondered why a plain omelette couldn't taste good? Well, a few months ago I checked out The French Chef from the library and DH and I spent the shutdown watching. The Omelette Show was a game-changer and DH now makes a plain omelette even I can love....See MoreFood floof! A pasta poll!
Comments (89)Sorry for the long hiatus in getting back to this post. After some initial research, I may have been mistaken calling the one kind of pasta I find most versatile "rotini" because apparently that's not Italian, and the correct nomenclature is "fusilli." Anyway, what I am talking about is the loose spiral pasta, not the tighter version. That would not be very good for a noodle pudding. FOAS, that post on cascatelli was very interesting. I have not seen it around, but I could special order some I suppose. A dish I like but rarely make is "skillet lasagna" which you can make many ways. I like to make it with pasta in the shape of small wavy lasagna strips. I used to think that was called "tagliatelli" but now I see that tagliatelli does not have the wavy sides, and that it is called maybe "mafalda." I eat past a LOT and enjoy pairing shapes with sauces and themes. So here's my noodle pudding recipe, which I know as "lokshen kugel" although when my grandmother made that, she just mixed a little cinnamon sugar with some of her little home made egg noodles and cottage cheese. One could use fusilli or other pasta but it wouldn't be quite the same. I usually use med. egg noodles. Not the most wide or the thinnest, I go for middle of the road. I like the pudding with raisins but Dad doesn't so I usually add a small can of crushed pineapple if I want to snazz it up. It seems overly creamy but it sets up over time. In fact, you often have to add more milk to reheat the leftovers. Creamy Noodle Pudding 8 ounces medium egg noodles 3 eggs, well beaten 1/3 cup sugar, heaping if you like sweeter pudding 1/2 lb. cottage cheese salt to taste 3 oz cream cheese (can use neufchatel) i pint sour cream 1 tsp. vanilla 1 cup milk Combine all ingredients except noodles in a large bowl. Parboil the noodles and add to the mixture. Butter a baking dish and put the mixture in (I think I use an 11.x 13 pyrex one) Bake at 350 for i hour. I top with a dusting of cinnamon sugar. Let sit at least 10 min. before serving. Serves 8-10....See Moreamylou321
last year
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