Marlene

Peanut Butter Burgers This really tastes better than it sounds. The peanut butter gives the burger a decidly nutty taste, and it's a very juicy burger. Really. I prefer using the ground sirloin 1-1/2 lb lean hamburger or ground sirloin 1/4 c smooth peanut butter 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic 2 T butter, very soft Combine all ingredients and shape into patties. Refrigerate patties for at least two hours. (Chilling the patties helps hold thier shape while broiling). Grill on BBQ. This recipe is very flexible. Almost any spice or seasoning works well with it. DO NOT add bread crumbs to this though. The peanut butter and the chilling, will hold them together just fine Keywords: Main Dish, Easy, Beef ( RG305 )

Usually Skippy for smooth, and Jif for crunchy

Here is a recipe for King Neptune's Gumbo. From FG's travel's.

It really is good. The peanut butter taste really is not apparent. Just a lovely nutty taste to the meat when it's grilled. But I swear, it doesn't taste like peanut butter. Trust me, just like the Miracle Whip in the potato salad recipe. Surely you jest. A hamburger with peanut butter??? I can hardly imagine anything more horrid. But then again I'm not much of a potato salad fan either. Chunky roasted cashew butter licked from a lover's finger: that's something I could get with but my tummy's in jumble from the peanut burger concept. Must be time to retire...Does eGullet membership come with a 401K? The old saying "don't knock what you haven't tried" comes to mind. However, I realize it's a stretch to conceive of this

It really is good. The peanut butter taste really is not apparent. Just a lovely nutty taste to the meat when it's grilled. But I swear, it doesn't taste like peanut butter. Trust me, just like the Miracle Whip in the potato salad recipe.

Please dont. fine, be that way/

Here is a recipe for Peanuts. Added this to the recipe archive. (vengroff, you've created a monster. at some point, I gotta sleep ) My father had an amazing recipe for peanut burgers using smooth peanut butter. One day when I have time, I'll post the recipe

I cannot think of a single good use for dried fruit. In fact, I shudder uncontrollably just thinking about it. steak.

I never saw it either. I voted

Rules? Only that you can't enter anything copywrited without permission All I did was paste it into the instruction section, since as you say, it's really an assembly thing. Since there aren't a lot of ingredients, I didn't worry about pasting them individually as ingredients : I think it's ok as is. oops. I'm told by the great god of eGra (vengroff) that the ingredients should be separated, only for consistency. He is right. (and he's my boss) And thus is born the second rule. Please be consistent in the format in which recipes are entered So I will re format the recipe to refect this wise and consistent rule edited because I can't spell.

Standard American butter packaging is four sticks (1/4 pound each) individually wrapped in wax paper, in a paper box. Only the premium brands like Land-O-Lakes come in foil, which is by far a superior packaging method. I've pretty much stopped buying butter of uncertain provenance. The things they do to it are too gross. But even the butter I buy at Stew Leonard's comes in wax paper -- and that's very good butter. Here the only butter I've seen in sticks is unsalted and they are wrapped individually in foil and then placed in a carboard box. All the salted butter is wrapped in foil.

Does Canadian butter not already come in wax paper? Well the butter I buy is in sort of a foil. Can't say I've ever seen it in wax paper

Rules? Only that you can't enter anything copywrited without permission All I did was paste it into the instruction section, since as you say, it's really an assembly thing. Since there aren't a lot of ingredients, I didn't worry about pasting them individually as ingredients : I think it's ok as is.

Here is a recipe for Fifi's Favourite Eggplant. Fifi, I took the liberty of adding this to the recipe database. Loufood - way to link

FG, may I put this recipe in the eGRA archive?

I keep butter in the freezer all the time, although we do go through it pretty quickly. I only use unsalted butter for baking and cooking, because HW prefers salted butter to put on food. I never wrap it, and it doesn't seem to make a difference, but then, it's not in there for months either!

The Neiman-Marcus Chocolate Chip Cookie From the Neiman-Marcus website, with permission. 1/2 c unsalted butter, softened 1 c brown sugar 3 T granulated sugar 1 egg 2 tsp vanilla extract 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1-3/4 c flour 1-1/2 tsp instant espresso powder, slightly crushed 8 oz semisweet chocolate chips 1. Cream the butter with the sugars until fluffy. 2. Beat in the egg and the vanilla extract. 3. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. 4. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies Keywords: Cookie ( RG262 )

I have a knife block for the most frequently used knives. In my recent renovation, I had the cabinet maker build me slots in the bottom of my two tiered drawer, that holds the other ones individually in their sheaths.

Saturday, dinner for twelve plus two kids: shrimp ring with homemade cocktail sauce Nacho Dip. with tortilla chips Homemade pizza for the kids Prime Rib garlic mashed potatoes ceasar salad garlic breadsticks flourless chocolate torte from the William Sonoma Desserts book, with creme anglaise

I agree. We did the same thing with our son. When we started taking him to nicer restaurants, we brought along something for him to do, since those meals tended to take longer. Usually, some quiet colouring or something. Occassionally he will bring his gameboy as long as he has his headphone on. Manners are manners. He is 10, but wears a suit and tie "like the big people - as he says) when we go to a nice restaurant, he knows which fork to use for what and he is polite. Never, never has he gone running around the tables like I've seen some kids do. Other distractions. People on cell phones. Really noisy tables. It's nice to see people having fun, but if I have to shout at my companion(s) over that kind of noise, it's not a pleasant dining experience for us.

Marlene, I'm not sure where in Ontario you are but if you are near Toronto I found a variety by Kimlan that we enjoy. We found it at an asian market at the SW corner of Warden and Shepard. The distributor told me that most of the asian markets in the Scarborough area should carry it. Kimlan makes quite a few different ones but the one we like best has a yellow label with red "Kimlan" and the barcode number is 79985 11020. I think it's fairly light compared to others I have tried. If you want to try a sample first check out your local Loblaws. If they have one of those stands where they make sushi in the store, this is the same as the kind they usually have in the little foil package, they will probably toss you a couple if you ask. If you can't find it at your local, the one at Burnamthorpe and 427 has it. Brian Thanks Hickory. I'm on the other side of town, actually nearer Oakville, but my brother lives at Warden and Sheppard and my mom at Finch and Pharmacy, so I can one of them to check. I'll check the local Loblaws here and also Bruno's the specialty store. Torakis, thanks for the tip on buying low sodium on the imported brands!

still lets me out if it has mushroom essence or anything closely related to fungus. Oh well. I was at the grocery store today and looked at soy sauces on the shelves. Only, V-H and Kikkoman. I'll try the specialty store near me to see if they have anything better. Less salt!

I assume this is made with mushrooms? Let's me out

Today is a dreary rainy day, a good day for warm, comfort food. Tonight's menu, Red Wine Casserole., homemade crusty French Bread, tossed salad and Almond Crisp Cookies with chocolate glaze from the William Sonoma Cookie Book.

I have had decent canned cassoulets here in France. But now having made it myself I just can't. Here's the Cordon Bleu recipe. CASSOULET PRÉPARÉ COMME À TOULOUSE serves 4 Principal ingredients 1 kg dry white beans (soaked overnight) Cooking of the beans 1 carrot 1 onion studded with a clove 2 garlic cloves 1 bouquet garni 300 g salted slab bacon Tomato “concassée” 80 g goose fat 300 g tomatoes, diced 2 onions thyme Navarin 600 g lamb neck “Navarin style” 1 onion 50 g goose fat 2 tbsp tomato paste 2 tbsp flour, roasted 1 bouquet garni 2 tomatoes Garnish 4 sautéed Toulouse sausages 4 preserved (confit) duck legs 8 slices garlic sausage salt, pepper Finish breadcrumbs Beans - rinse, drain, cover well with cold water, then just bring to boil. Add peeled bacon, carrot, onion/clove, garlic, bouquet garni. Skim well then cook low for about 1 hour. Lamb - melt goose fat, sear lamb, season, remove from pan. In same pan sweat onion, add tomatoes - tomato paste as needed, lamb, roasted flour, mix well. Just cover with water, add bouquet garni, season lightly. Just bring to boil, skim, cover with parchment paper cut into a circle, bake about 1 hour. Tomato - melt goose fat, add finely diced bacon rind, sweat, then add fine dice onion, sweat, season well with thyme leaves, add finely chopped garlic, sweat, add peeled/seeded/diced tomato, season lightly, paper cover, cook low to very soft. Just cover Toulouse sausage in cold water then just bring to boil. Slice garlic sausage, set aside. Melt goose fat in pan, rinse Toulouse sausage, dry well, colour well around over low heat, halve on bias, set aside. French duck legs, sear in same pan to colour well, set aside. Decant lamb, chinois sauce, reduce. Remove garnish from beans, large dice bacon. Ladle off all excess water, add tomatoes, bacon, lamb, reduced sauce, halved sausages, sausage slices, just boil, taste/season, duck, drizzle duck fat lightly over, breadcrumbs light to cover over, bake about 3 hours at 80°C. Just a reminder, that this recipe (and all others) could be posted in the recipe archive with the links to it here!