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  1. The same thing happened to me, except I never got my recipe back. My neighbor said she gave my curry recipe to her sister because she was too busy to copy it down (for herself nor for her sister), and no amount of begging would ever get it back. I've never been able to duplicate it either....
  2. cooleen

    Sloppy Joes

    Is my mother the only one that made Sloppy Joes with a mixture of Campbells Tomato Soup and ketchup? I think she just seasoned it with tabasco, worchestshire and garlic powder.
  3. Tomato juice is good, V8 even better. But if it was me, I'd juice it up with dark rum or bourbon!
  4. cooleen


    This time of year, I like to make a curried rhubarb dish in which I also put chutney, and then cook it down with red lentils, it's so good!
  5. cooleen

    Lime Mint

    I grew chocolate mint last year, it was great (if a little different) in my mojitos. Hope it comes up again this year, but with the wacky weather who knows? If I see lime I will get some too.
  6. The last time I made puttanesca, I served it on rice and it was great. Might be a nice side dish for you.
  7. I found out that making sauerbraten with beer instead of wine comes out much better. With St Paddys coming up, let's call it Irish Sauerbraten. Here is what I do: 2 bottles imported dark beer 1 beer bottle of white vinegar bay leaf onion garlic clove quartered lemon 6 peppercorns dash gin Marinade meat in this mixture for 3 to 5 days. Remove meat and strain marinade. Brown meat, and saute some chopped celery. Add marinade, with 1 1/2 Tbsp sugar and 1 chopped tomato. Simmer 4 hours on stove top or in dutch oven. Gravy: Strain liquid, bring to boil, add 1/2 cup gingersnap crumbs. Simmer 10 minutes. Serve with sour cream. If you want my recipe for Red Cabbage in Wine Sauce, let me know. I always have to serve them together!
  8. cooleen


    We have a local vineyard that makes it: my biggest success has been using it to deglaze the pan when making Frenched veal or lamb chops and pouring the jus over to serve. This vineyard also had a few recipes they give out, one that I recall used it for a vinaigrette dressing. If you google Wolffer maybe they have some online.
  9. I always like to start an Italian meal with an antipasta, served with bread that could be bruschetta and also plain or garlic. (Maybe put the brushetta topping on the side?) I always include a platter of homemade roasted peppers, marinaded artichoke hearts and mushrooms, capers and anchovies, black and green olives, all on one big platter with extra juice poured over. Then probably dish of caponata or similar on the side, along with sliced salami and provolone. Of course if you pig out on this, you won't eat much dinner: I always count on leftovers to pick on the next day!
  10. cooleen


    I know; his sous chef ( a friend of mine) couldn't wait for me to try these unique "bisquits" and the second I saw them, before I even tasted them, I said "These are Impossible Pie". He'd never heard of it, but when he asked the chef, he wouldn't answer so my friend knew I was right!
  11. cooleen


    Believe it or not, the recipe for waffles is NOT on my box (maybe because it's the 5 lb foodservice size). I was dying to make them this weekend, can you give me any proportions?
  12. cooleen


    Along with the uses others have mentioned, Bisquick is great for breading things before frying. I did oysters for Christmas and they were great! (PS I love Impossible Pies; I know an upscale chef that makes the zucchni one and puts it in his breadbasket, tells everyone it's his mother's "secret" recipe)
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