Page 35 of 37 FirstFirst ... 25262728293031323334353637 LastLast
Results 511 to 525 of 541

Thread: Recipe Thread

  1. #511
    Join Date
    Jun 2000
    Location
    Waltham, MA, USA
    Posts
    36,762
    Quote Originally Posted by shais_mom View Post
    actually the ones I have had don't use chili - they just make taco meat - which i prefer b/c I'm not a big bean fan
    Maybe next time I'm in Ohio, we'll have to have some together, then!
    I've Been Frosted

  2. #512
    Join Date
    Oct 2005
    Location
    Illinois, USA
    Posts
    25,163
    PT foodies, what are capers? I know they are a plant, specifically a bud from the plant. I had chicken piccata over the weekend and, of course, there they were. What's the flavor of capers, anyway? What else can you do with them beside chicken piccata? My mom has a jar of capers in the refrigerator, but it seems as though she uses only a very few at a time. (she mostly makes half of a given recipe nowadays since it's just her and my dad, so that may be part of it- if you use a small amount in a recipe to begin with, and she is using even less)


    Thanks,
    Elyse
    I've been Boo'd ... right off the stage!

    Aaahh, I have been defrosted! Thank you, Bonny and Asiel!
    Brrrr, I've been Frosted! Thank you, Asiel and Pomtzu!


    "That's the power of kittens (and puppies too, of course): They can reduce us to quivering masses of Jell-O in about two seconds flat and make us like it. Good thing they don't have opposable thumbs or they'd surely have taken over the world by now." -- Paul Lukas

    Cassie's Catster page: http://www.catster.com/cats/448678

  3. #513
    Join Date
    Jun 2000
    Location
    Waltham, MA, USA
    Posts
    36,762
    They are nasturtium buds, pickled basically.
    I've Been Frosted

  4. #514
    Join Date
    Dec 2001
    Location
    Copenhagen, Denmark - GMT+1
    Posts
    14,804
    Elyse, I use them when I make Wiener Schnitzel... put a little of the juice in the sauce and some capers on top of the meat, after it's done, along with horseradish. So yummy!

    You can also put a few in a tuna salad and you can also sprinkle them on a pizza. The first pizza I ever had was in Switzerland and it had capers on.

    Can't think of any more recipes right now - just had breakfast.

    Here's one recipe (quite a large portion, but you can make half). There are countless other recipes for it:

    * 280 grams of tuna (2 cans)
    * 200 grams of shunning, 0.2%
    * 120 grams of pickled gherkins (4 pieces)
    * 60 grams of onion (small)
    * 2 tablespoons capers
    * 1 tablespoon Dijon mustard
    * 1 tablespoon tabasco
    * 1 lemon
    * Salt and pepper
    Last edited by Randi; 11-05-2013 at 09:11 AM.
    Randi



    "I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.


  5. #515
    Join Date
    Apr 2005
    Location
    Vicenza, Italy
    Posts
    5,538
    capers are used in a lot of italian dishes. They are not always 'pickled' they are often salted. Capers are quite strong in flavor. They are often called caper berries. Wiki explain them quite well. capers


    My rainbow bridge babies have forever left their paw prints on my heart.
    Lilith & Vixen, taken too soon. I love you always.


    Signatures, avatars & blinkies if anyone wants one pm me with color,
    font and background preference and with pics and names of pets.

    Lilith's Catster Page Vixen's Catster Page


    Vote for my furry ones on the cat & dog channels
    Vixen, Bella, Vega, Frost, Phoenix & Artica


  6. #516
    Join Date
    Apr 2002
    Location
    Munich
    Posts
    15,287
    Another recipe containing capers:
    Prepare a garlic butter with lots of basil in it (mixing the soft butter with finely diced garlic and the basil cut into fine stripes (what you call a chiffonnade )). (about 1 stick for 4 persons)
    Grease an oven-proof dish with normal butter.
    Take some fish fillet, salt it and pepper it and put it in the dish. Put flakes of the garlic basil butter all over it. Sprinkle with capers, olives and lemon juice and cook it in the pre-heated oven (350 F) until it is done (which depends on the thickness of the fish, for most 10-15 minutes will do). It is a nice mediterranean recipe that does not need a precise amount of ingredients and which is not much work but lots of aaws and oohs.

    @Randi: what is "shunning"?

  7. #517
    Join Date
    Dec 2001
    Location
    Copenhagen, Denmark - GMT+1
    Posts
    14,804
    Quote Originally Posted by Barbara View Post
    @Randi: what is "shunning"?
    Good question, Barbara! In Danish it's called "Skyr" - I have never used it myself, but I think it's similar to Creme Fraice. I've used Mayonaise, though.

    Google won't translate Skyr.
    Randi



    "I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.


  8. #518
    Join Date
    Aug 2004
    Location
    Alberta, Canada
    Posts
    21,021
    Wow - nasturtium buds! Who knew! My dad grew the flowers - beautiful - and used the leaves in salads. Very peppery!

    Interesting word, "shunning". All I could find was this: "There's a word called shun, which is the expression of the perfect seasonal time for something -- it could be a few days or a week a certain ingredient is in shun."

    So - a seasonal seasoning? I look forward to finding out. Words are amazing!
    "I like physics, but I love cartoons." -- Stephen Hawking

  9. #519
    Join Date
    Apr 2002
    Location
    Munich
    Posts
    15,287
    German wikipedia explains that Skyr is an icelandic milk product and could be substituted by yoghurt or by German Quark which is not the same thing as the particles the world consists of

  10. #520
    Join Date
    Dec 2001
    Location
    Copenhagen, Denmark - GMT+1
    Posts
    14,804
    Thanks, Barbara! And here are some pictures of it....

    https://www.google.com/images?q=skyr...A&ved=0CCgQsAQ
    Randi



    "I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.


  11. #521
    Join Date
    Apr 2005
    Location
    Vicenza, Italy
    Posts
    5,538
    just thought of this. Most everyone has had pizzaiola of some sort. Steak (thin sliced veal filet normally) pizzaiola is very popular and on menus pretty much everywhere in Italian restaurants. Capers are used in the pizzaiola (sauce). It is so not the same without them and I am not a fan of capers at all.


    My rainbow bridge babies have forever left their paw prints on my heart.
    Lilith & Vixen, taken too soon. I love you always.


    Signatures, avatars & blinkies if anyone wants one pm me with color,
    font and background preference and with pics and names of pets.

    Lilith's Catster Page Vixen's Catster Page


    Vote for my furry ones on the cat & dog channels
    Vixen, Bella, Vega, Frost, Phoenix & Artica


  12. #522
    Well, I just sent the Mayor a recipe, and figured I'd post it here.

    For years, our mother made meat stuffing to put in the turkey at Thanksgiving. Unfortunately, the recipe was never (to my knowledge) written down, so it had to be reconstructed by taste. It took a bunch of absolute failures to recreate, but here it is:

    Meat stuffing

    1/2 lb ground pork

    1 lb hamburger

    2 onions, diced

    3 medium potatoes

    1/2 tsp sage

    1 tsp cloves

    2 tsp ground allspice

    1 1/2 tsp salt

    Pepper to taste (about 1/8 tsp)


    First, saute the diced onions in butter. When they're almost translucent, add the pork, and cook until the pork is almost cooked. Then add in the hamburger, and cook until done.

    Cook the potatoes however you want, boiled or microwaved, and mash them. Add the spices into the potatoes, then mix thoroughly with the meat mixture.

    If you're not using it as stuffing in a bird, I'd recommend baking it at 350 in a casserole for about 1/2 hour to make sure everything is cooked completely.
    The one eyed man in the kingdom of the blind wasn't king, he was stoned for seeing light.

  13. #523
    Join Date
    Jun 2000
    Location
    Waltham, MA, USA
    Posts
    36,762
    Quote Originally Posted by Lady's Human View Post
    Well, I just sent the Mayor a recipe, and figured I'd post it here.

    For years, our mother made meat stuffing to put in the turkey at Thanksgiving.
    And before Ma made it, it was our Grandma - Dad's mother, so I have always suspected it was some French Canadian tradition - and she just told Ma how to make it one year, nothing written down!

    It is really yummy, and I looked forward to having some every Thanksgiving - and Christmas!
    I've Been Frosted

  14. #524
    Join Date
    Jun 2003
    Location
    Alaska: Where the odds are good, but the goods are odd.
    Posts
    5,499

    Hot buttered rum

    My friend Penny passed this family receipe on to me. I haven't tried it yet.
    I asked her why the quantities are so large. She advises that she makes a huge batch and freezes them in pretty, freezer containers (like Tupperware) and gives them away as gifts.

    If you make it, let us know how it turns out.

    Using mixer, mix 1 lb. brown sugar and 1 lb. of softener butter together until fluffy
    Add:
    1 lb. powered sugar
    1 quart of vanilla ice cream
    Nutmeg, cinnamon, all spice (to taste) probably a teaspoon of each
    Mix well.
    Freeze.

    When ready for a toddy, heat your mug, add a big scoop of above mixture, spiced rum (LOTS!) and finish w/hot water.

    Drop in a cinnamon stick, sit back and relax two of these are the best sleep drug there is!!
    Ask your vet about microchipping. ~~ It could have saved Kuhio's life. And it cost Halo hers.
    Consider having your cat tested for Polycystic kidney disease ~~ Rest in peace Willy
    Loved by Lisa

  15. #525
    Join Date
    Aug 2004
    Location
    Alberta, Canada
    Posts
    21,021

    Peanut Butter

    Does anyone here make their own? Recipes please!

    http://www.care2.com/greenliving/why...ter-again.html

    1 big handful of roasted peanuts
    1 teaspoon peanut oil
    Honey to taste
    Kosher salt to taste
    Put everything in the food processor, and blend coarsely or well.
    Five quick minutes, and you get fresh, rat-hair-free peanut butter. A delicious thought, indeed.
    "I like physics, but I love cartoons." -- Stephen Hawking

Similar Threads

  1. Meal Recipe Thread
    By king2005 in forum General
    Replies: 0
    Last Post: 03-21-2006, 11:04 AM
  2. Recipe Thread
    By Tonya in forum General
    Replies: 0
    Last Post: 11-07-2003, 07:13 PM
  3. New recipe thread
    By SANDY FROST in forum General
    Replies: 8
    Last Post: 11-06-2003, 02:52 PM
  4. The dog treat recipe thread
    By *LabLoverKEB* in forum Dog General
    Replies: 13
    Last Post: 05-06-2003, 09:56 AM
  5. Another Recipe Thread!
    By SANDY FROST in forum General
    Replies: 0
    Last Post: 04-17-2003, 10:49 PM

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Copyright © 2001-2013 Pet of the Day.com