Oh man, cooking! Gunna’ have to break it to y’all quickly; I’m a vegetarian. Anything I post here is going to be meatless.
Sounds good. I was vegetarian or vegan for most of my adult life, but with a family, cooking multiple meals just got too much. I started with fish and it went downhill from there in about 2 years.
Oh man, so many Veggies! Looks like I'm in good company. For the most part I live in a place where the food pyramid is entirely made of meat, but I managed to find my way to a city which is pretty vegetarian/vegan friendly.
My older son was just recently diagnosed with a severe dairy allergy so we're in the process of revamping our menus. Sadly, quesadillas are now out, as is his favorite, grilled cheese sandwiches. Still working on suitable substitutes. He's not completely buying into it yet. For waffles, pancakes, etc., almond milk has been an acceptable substitute but I haven't found a good substitute for savory dishes.
Oh, that's got to be the worst. I have a deep and abiding love for cheese.
Oh man, cooking! Gunna’ have to break it to y’all quickly; I’m a vegetarian. Anything I post here is going to be meatless.
Sounds good. I was vegetarian or vegan for most of my adult life, but with a family, cooking multiple meals just got too much. I started with fish and it went downhill from there in about 2 years.
I've never been a meat fan—and I've never had fish before! However, I do have an intense love of chicken... but I've been slowly cutting it out of my diet for the past few years. It's only been a few months since becoming a "full" vegetarian.
Yes! What an awesome thread. I can't wait to see more recipes, especially from people all over the world. I'll have to think of some of my faves and post. As a Canadian, we don't have many foods or dishes that are truly our own. I cook lots of different things- Asian stir fry, Indian, Mediterranean, and living in New Orleans for several years- I learned all their dishes.
Shrimp and Remoulade is an easy one that everyone loves who tries it.
I boil peeled shrimp in heavily seasoned water- salt, pepper, creole seasoning, lemon juice, tobasco, cayenne, garlic powder, old bay seasoning- any seasoning you want to add to the water works.
Remoulade sauce, I don't have exact measurements. I watched my ex mother in law make it one day and started doing it on my own.
Mayonnaise, lemon juice, Worcestershire, horseradish, grain/dijon mustard, finely chopped celery, tobasco, black pepper, and a little bit of ketchup.
Thanks Stacy - will definitely have to give this a try!
Chop a bit of onion up and sautee it with a clover or two of garlic. Peel the out stem of the portobella and remove stem. Add 1 1/2 tbsp of basalmic vinegar to the onions, mix it up a bit, and then pour on the gill-side of the mushroom. Let it marinate for a while and then grill.
Now, I know nothing about grilling. I had this shroom wrapped up in aluminum foil and handed it off to a friend. We were grilling burgers, so I brought my own option. He left it in the foil and it was great. I've got another mushroom cap in my fridge and I plan on cooking it in the oven to see how that goes.
Last Edit: Nov 9, 2012 10:29:36 GMT -6 by lemmyloop
Chop a bit of onion up and sautee it with a clover or two of garlic. Peel the out stem of the portobella and remove stem. Add 1 1/2 tbsp of basalmic vinegar to the onions, mix it up a bit, and then pour on the gill-side of the mushroom. Let it marinate for a while and then grill.
Now, I know nothing about grilling. I had this shroom wrapped up in aluminum foil and handed it off to a friend. We were grilling burgers, so I brought my own option. He left it in the foil and it was great. I've got another mushroom cap in my fridge and I plan on cooking it in the oven to see how that goes.
We have a "burger" place near us that makes portabella burgers that are to die for. Has become my new favorite.
I'm more of an (very) amateur baker rather than cooking. When i get home, i'll post a recipe for Guinness Chocolate Cake although Guinness is an Irish beer so i'm not sure if it branches out further than the UK? So moist. I would love to have my own cake shop some day. Not gonna happen though LOL.
Dragon lover they're so cute! How to train your dragon - Toothless <3
I'm more of an (very) amateur baker rather than cooking. When i get home, i'll post a recipe for Guinness Chocolate Cake although Guinness is an Irish beer so i'm not sure if it branches out further than the UK? So moist. I would love to have my own cake shop some day. Not gonna happen though LOL.
I'm more of an (very) amateur baker rather than cooking. When i get home, i'll post a recipe for Guinness Chocolate Cake although Guinness is an Irish beer so i'm not sure if it branches out further than the UK? So moist. I would love to have my own cake shop some day. Not gonna happen though LOL.
Okay here goes: Chocolate Guinness Cake Cake: 250ml Guinness 250g unsalted butter 75g cocoa powder 400g caster sugar 1 x 142ml pot of sour cream 2 eggs 1 tablespoon real vanilla extract 275g plain flour 2.5 teaspoons bicarb of soda Topping: 300g Philadelphia cream cheese 150g icing sugar 125ml double or whipping cream
1. Preheat the oven to gas mark 4/180°C (160°C Fan oven), and butter and line a 23cm springform tin.
2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices, - and heat until the butter is melted, at which time you should whisk in the cocoa powder and sugar. Beat the sour cream with the eggs and vanilla and then pour into the saucepan and finally whisk in the flour and bicarb.
3. Pour the cake batter into the greased and lined tin and bake for 45min - 1hour. Leave to cool completely in the tin on a cooling rack as it is quite a damp cake.
4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and beat them together.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Dragon lover they're so cute! How to train your dragon - Toothless <3
Okay here goes: Chocolate Guinness Cake Cake: 250ml Guinness 250g unsalted butter 75g cocoa powder 400g caster sugar 1 x 142ml pot of sour cream 2 eggs 1 tablespoon real vanilla extract 275g plain flour 2.5 teaspoons bicarb of soda Topping: 300g Philadelphia cream cheese 150g icing sugar 125ml double or whipping cream
1. Preheat the oven to gas mark 4/180°C (160°C Fan oven), and butter and line a 23cm springform tin.
2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices, - and heat until the butter is melted, at which time you should whisk in the cocoa powder and sugar. Beat the sour cream with the eggs and vanilla and then pour into the saucepan and finally whisk in the flour and bicarb.
3. Pour the cake batter into the greased and lined tin and bake for 45min - 1hour. Leave to cool completely in the tin on a cooling rack as it is quite a damp cake.
4. When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and beat them together.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
This sounds really good!
Questions - when you say to butter and line the spring form pan, do you mean with parchment paper on the bottom?
Do you check it for doneness until a toothpick comes out clean?
Do you whip the cream before adding it to the cream cheese/sugar mixture?
Sorry, really want to try this and need to know. My brain is just that way.
Oh man, cooking! Gunna’ have to break it to y’all quickly; I’m a vegetarian. Anything I post here is going to be meatless.
Not-the-traditional-Quesadilla:
Olive oil Butter Sautéed zucchini and/or yellow squash Tortilla (I use the big kind) Pesto Shredded mozzarella
Pre-sauté the squash in the olive oil, then prep half of the tortilla with a layer of pesto. Melt a small amount of butter in a frying pan and place tortilla in (pesto-side up!) Place squash on the tortilla and then cover it with mozzarella. Fold the tortilla in half. Cook until the bottom is golden, then flip the quesadilla to the other side. When this side is also browned, you are done!
Sometimes I also put quinoa in them. Yum!
Ooh, me too. And those sound very yummy. I have yellow squash at home so I will have to try this out.
My older son was just recently diagnosed with a severe dairy allergy so we're in the process of revamping our menus. Sadly, quesadillas are now out, as is his favorite, grilled cheese sandwiches. Still working on suitable substitutes. He's not completely buying into it yet. For waffles, pancakes, etc., almond milk has been an acceptable substitute but I haven't found a good substitute for savory dishes.
Me three on the veggies! I'm not a complete vegetarian, but I prefer it. I'm also lactose intolerant. I can do little bits of dairy, but have to be careful. I like rice milk. The cheese thing is difficult. I've tried some some soy substitutes, but none that are that yummy. Amy's makes a soy Mac n Cheese that's good though.
Always treat others as you would like to be treated. GCID: Maid4Life
Questions - 1.when you say to butter and line the spring form pan, do you mean with parchment paper on the bottom?
2.Do you check it for doneness until a toothpick comes out clean?
3.Do you whip the cream before adding it to the cream cheese/sugar mixture?
Sorry, really want to try this and need to know. My brain is just that way.
1. Yes, grease it with butter and then put greaseproof/parchment paper on the bottom and around the edge of the tin. 2. Yes, I think you do although as it's quite a moist cake, it probably won't be fully clean. I think I did it for 1 hr and it had baked fine. 3. So on point 4, you lightly whip the cream cheese until it's smooth, beat the sieved icing sugar into it and the add the cream as it is [not whipped] and beat it again so it gives it a bit of air but its not "whipped" as such. It should end up being spreadable.
Sorry I'm not very helpful, haven't baked it in a long while but saw it in my recipe book recently and remembered it when I saw this thread. Hope it goes ok for you. Enjoy!
Dragon lover they're so cute! How to train your dragon - Toothless <3
Questions - 1.when you say to butter and line the spring form pan, do you mean with parchment paper on the bottom?
2.Do you check it for doneness until a toothpick comes out clean?
3.Do you whip the cream before adding it to the cream cheese/sugar mixture?
Sorry, really want to try this and need to know. My brain is just that way.
1. Yes, grease it with butter and then put greaseproof/parchment paper on the bottom and around the edge of the tin. 2. Yes, I think you do although as it's quite a moist cake, it probably won't be fully clean. I think I did it for 1 hr and it had baked fine. 3. So on point 4, you lightly whip the cream cheese until it's smooth, beat the sieved icing sugar into it and the add the cream as it is [not whipped] and beat it again so it gives it a bit of air but its not "whipped" as such. It should end up being spreadable.
Sorry I'm not very helpful, haven't baked it in a long while but saw it in my recipe book recently and remembered it when I saw this thread. Hope it goes ok for you. Enjoy!
Thanks for the clarifications, very kind of you to take the time.
I have been meaning to post this recipe. This bread is AWESOME!!! I remember reading someone ate a whole loaf in one sitting. lol If you don't want to give the starters away you can freeze them. I usually put them in the freezer on day 9 and then pull it out the night before I want to back and the following day just follow day 10 directions. These loaves also make great gifts. Let me know if you try it and what you think or if you have any questions please ask. You can also change it up however you would like. The possibilities are endless. Add nuts..whatever you desire. It is called Amish but I believe it was not started by the Amish but somehow adopted the name.
Amish Friendship Bread Starter
This is the Amish Friendship Bread Starter Recipe that you’ will need to make the Amish Friendship Bread. It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!
Ingredients:
1 pkg. active dry yeast 1/4 cup warm water (110 degrees F) 1 cup all-purpose flour 1 cup white sugar 1 cup warm milk (110 degrees F)
Directions:
1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap, or place in zip lock bag. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next 10 days handle starter according to the instructions on the page for Amish Friendship Bread.
On day 10 if you keep a starter for yourself or decide you can not finish it the day it falls on day 10 you may freeze the bag on day 9. When you are ready for day 10 take it out of freezer and let it cool to room temperature and resume with day 10 instructions.
Amish Friendship Bread
• DO NOT use any type of metal spoon or bowl for mixing • DO NOT refrigerate • When the bag fills with air, let it out (burp it) *Check more than once daily* • It is normal for the batter to rise, bubble, ferment and put air in the bag
Day 1 Do nothing Day 2 Mush the bag Day 3 Mush the bag Day 4 Mush the bag Day 5 Mush the bag Day 6 Add 1 cup flour, 1 cup sugar, 1 cup milk, mush the bag (do not refrigerate) Day 7 Mush the bag Day 8 Mush the bag Day 9 Mush the bag Day 10 Follow instructions below
1. Pour contents of bag into non metal bowl
2. Add 1.5 cups flour, 1.5 of sugar, and 1.5 cups of milk
3. Measure 4 separate cups of batter 1 cup each into 4 1-gallon ziplock bags. Keep one starter for yourself if you would like and give the other 3 or 4 bags away to friends along with a copy of this recipe. Make sure to explain the steps to them. Should this not be passed on to a friend on the first day, be certain to tell your friends which day the bag is at when presented to them. You can also write first days date on the bag.
4. Preheat oven to 325 degrees
5. To the remaining batter in the bowl add the following:
3 eggs 1 cup oil (or 1/2 cup oil and 1/2 cup applesauce to reduce fat/calories) 1/2 cup milk 1 cup sugar 2 tsp cinnamon 1/2 tsp vanilla 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 cups flour 1 large box of vanilla pudding
Grease 2 large loaf pans and mix additional 1/2 cup sugar and 1 1/2 tsp cinnamon. Dust the greased pans with half this mixture.
Pour batter evenly into the pans and sprinkle the remaining cinnamon/sugar mixture on top.
Bake for 1 hour. Cool until bread loosens from the pan evenly (about 10 min). Turn out onto a serving dish. Serve warm or cold.
GT, I love this bread. I had a friend give me a bag years ago. I kept them going until I ran out of friends and had so many starters. Then I got tired of making the bread so I just stopped. I didn't know what to do to keep it so I could start again later. Thanks for that info. Now I would like to make some to give as Christmas gifts I didn't know how to start it again. This is awesome. Thanks so much for posting the recipe!
GT, I love this bread. I had a friend give me a bag years ago. I kept them going until I ran out of friends and had so many starters. Then I got tired of making the bread so I just stopped. I didn't know what to do to keep it so I could start again later. Thanks for that info. Now I would like to make some to give as Christmas gifts I didn't know how to start it again. This is awesome. Thanks so much for posting the recipe!
GCID Debstoy
Your welcome! Glad I could help. It is the best bread isn't it? More like yum yum desert! lol My daughter and I are going to bake a bunch and gift it too for Christmas. I have I think 4 starters in my freezer right now. I always use a permanent marker and put the date on the zip lock bag so I just grab the oldest one from the freezer and use it.
Last Edit: Nov 17, 2012 10:08:25 GMT -6 by GT500Girl
GT, I love this bread. I had a friend give me a bag years ago. I kept them going until I ran out of friends and had so many starters. Then I got tired of making the bread so I just stopped. I didn't know what to do to keep it so I could start again later. Thanks for that info. Now I would like to make some to give as Christmas gifts I didn't know how to start it again. This is awesome. Thanks so much for posting the recipe!
GCID Debstoy
Your welcome! Glad I could help. It is the best bread isn't it? More like yum yum desert! lol My daughter and I are going to bake a bunch and gift it too for Christmas. I have I think 4 starters in my freezer right now. I always use a permanent marker and put the date on the zip lock bag so I just grab the oldest one from the freezer and use it.
Thanks so much for this! I remember making this years ago & like Deb, eventually having too much starter & not enough friends! Had no idea you could freeze the starter. Might be time for the return of a classic!
Post by grannydebs on Nov 29, 2012 12:47:33 GMT -6
I just found this topic today and am delighted to see it. There is only one thing I like as much as cooking/baking and eating good food, and that's reading and talking about it.
I have a particular interest in gluten-free baking. Anybody else here avoiding gluten, whatever your reason? I have a few good recipes for GF breads and even Christmas cookies to share.
"Courage doesn't always roar. Sometimes courage is the little voice at the end of the day that says I'll try again tomorrow." -Mary Anne Radmacher
Debra GCID Granny Debs
My dragons love sharing the party wealth with new friends, but all the gems are spoken for. New friends are welcome, but no gems are left to shar
I just found this topic today and am delighted to see it. There is only one thing I like as much as cooking/baking and eating good food, and that's reading and talking about it.
I have a particular interest in gluten-free baking. Anybody else here avoiding gluten, whatever your reason? I have a few good recipes for GF breads and even Christmas cookies to share.
Oh yes please! My daughter is gluten-free and I would love to have some goodies for her when she comes to visit.
I just found this topic today and am delighted to see it. There is only one thing I like as much as cooking/baking and eating good food, and that's reading and talking about it.
I have a particular interest in gluten-free baking. Anybody else here avoiding gluten, whatever your reason? I have a few good recipes for GF breads and even Christmas cookies to share.
Please,please, please! I have recently discovered that a lot of physical issues that I deal with are lessened if I stay away from gluten. This time of year is soooo hard to do that! I think others in my family are probably also sensitive so am trying to find new recipes to switch all of us over to gluten-free. My daughters love to bake, but really haven't tried any gluten-free baking. Sometimes, the recipes found in magazines, etc look good, but lack in the taste area. I would welcome recipes real people have tried & liked.
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Oh man, cooking! Gunna’ have to break it to y’all quickly; I’m a vegetarian. Anything I post here is going to be meatless. 
they're so cute! How to train your dragon - Toothless <3
GT, I love this bread. I had a friend give me a bag years ago. I kept them going until I ran out of friends and had so many starters. Then I got tired of making the bread so I just stopped. I didn't know what to do to keep it so I could start again later. Thanks for that info. Now I would like to make some to give as Christmas gifts I didn't know how to start it again. This is awesome. Thanks so much for posting the recipe!
