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Below are the 20 most recent journal entries recorded in
FW_Cookbook's LiveJournal:
| Monday, November 2nd, 2009 | |
| 6:59 pm [reeve] |
Cookbook recs? I'm in the midst of updating my Amazon Wish List (since Christmas is a comin'), and I'm thinking of adding some cookbooks. Any suggestions? I'm mainly interested in vegetarian and lunch/bento books, but any good cookbooks are welcome. Books I currently have: The Betty Crocker Cookbook, 365 Ways to Wok. Thanks in advance! ETA: Your suggestions are all great so far :D Thanks again, and keep 'em coming! |
| Sunday, February 15th, 2009 | |
| 9:02 pm [cygnia] |
Roast Chicken advice needed I've got a chicken approx. 6-7lbs. I've got decent recipes. However, the request my husband's made is to figure out a way to cut down the grease that comes off of it. Any advice/tricks? |
| Tuesday, November 4th, 2008 | |
| 7:27 am [kayla] |
I need snacks! Me and several of my friends have last minute decided to gather tonight and allow Jon Stewart to rock our world with his Indecision 2008. Wankas, what awesome snack recipes would you recomend I make tonight? I'll be hitting the grocery store in 9 hours and will have about 3 hours of prep time. |
| Sunday, June 15th, 2008 | |
| 6:40 pm [hallidae] |
Curried Spaghetti Made this up out of what I had on hand one night. Some friends have told me this is an Orihime dish, others have liked it, so I'm offering it up. Now, there's no real way to do this perfectly, you just sort of take the components and mix them to taste. Soy Sauce Curry Powder (I used red, but I'm sure whatever you've got on hand would work) Cayenne Pepper Ground Black Pepper The above ingredients are your sauce, which you mix in the bowl you're going to eat out of. As I said, just sort of experiment until you get it how you want it to taste. Put spaghetti noodles into a pot to boil. Do not use a lot of water. When the noodles are tender, crack a raw egg into the still boiling pot and mix into the noodles, then pour noodles, egg, and water into your bowl and mix into the sauce. Enjoy. |
| Wednesday, May 28th, 2008 | |
| 8:44 pm [also_not_a_pipe] |
No-mayo tuna salad I hate mayonnaise, eggs, and sweet pickle relish, which pretty much rules regular tuna salad out for me. I've been making this version forever, but I hadn't actually measured how much I put in of what until I paid attention to what I was doing making it tonight so I could give someone the recipe. As such, this is all mostly my best guess. Experiment a little and see what works best for you. 14 oz albacore tuna in water (two of the larger vacuum packs) 1/2 cup blue cheese dressing 1/3 cup poppyseed dressing 1 teaspoon Worcester sauce 1 teaspoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon brown mustard 1/4 teaspoon chopped garlic 1 large stalk of celery, chopped 1/8 cup green onions, chopped pepper to taste 1) Mix everything in a bowl. There's not too much you can do to hurt this recipe. Last batch I made I threw some lemon/garlic/oregano-seasoned feta cheese in when I realized after I'd started that I didn't have any lemon juice, and it came out just fine. In the past I've used sun-dried tomato ranch instead of poppyseed dressing, and that was pretty good too. |
| Sunday, May 25th, 2008 | |
| 7:41 pm [staroverthebay] |
Potato Salad (from Better Homes and Gardens ca, 1965) ( TL;DR crap about the cookbook ) Potato Salad 2½ cups sliced and cooked potatoes (Dad used standard potatoes, but red potatoes are yummy too) 1 teaspoon sugar 1 teaspoon vinegar ½ cup chopped onion (Walla Walla sweets are best, but any kind of onion will do) ¾ cup mayonnaise 2 sliced hard-boiled eggs (Dad used at least three, and I think four... but two is what the recipe calls for) salt, celery seed to taste. Sprinkle potatoes with sugar teaspoon vinegar. Add onions and mayo. Salt to taste. Celery seeds as needed. Fold in eggs last. Chill. Serves 4. |
| Tuesday, May 20th, 2008 | |
| 3:29 pm [stromatolite] |
Spinach and Strawberry Salad I don't usually like sweet salad dressings or poppy seeds, but this one makes even the blandest California strawberries taste fantastic. This recipe is huge, and is good for a crowd. 1/3 cup plain vinegar 1/4 cup sugar 2 teaspoons Dijon mustard 1/4 - 1/2 cup minced scallions juice of 1/2 lemon 1 cup oil 1 1/2 teaspoons poppy seeds salt to taste 6-8 cups fresh spinach 1 pint strawberries 1/2 cup pecans, toasted in butter (or I just add them raw if there is no company) Whisk together first 7 ingredients and add salt to taste. Wash spinach, and trim stems. Tear spinach into bite-sized pieces. Wash and slice strawberries. Toss the spinach with the dressing, then add strawberries and pecans on top (otherwise they will end up on the bottom of the salad). |
| Saturday, May 10th, 2008 | |
| 8:59 pm [hallidae] |
Mama Whittaker's Christmas Sweets From my lovely mother to y'all. You'll need: A massive amount of white chocolate, but your taste may vary 3 tablespoons each of vanilla and raspberry flavoring 1 tablespoon each of ground ginger and cinnamon 1/2 cup each of peanuts, almonds, cranberries, and diced dried oranges. Melt the chocolate, then stir in flavoring and spices. In a large flat baking pan (shape is your choice), spread the nuts and fruit as evenly as possible. Pour chocolate mixture over nuts and fruit Put in fridge until hardened Remove from pan Break into pieces (use something hard to do so if you can't do it barehanded or don't want to handle the candy too much) Munch. |
| Saturday, April 26th, 2008 | |
| 1:25 pm [julesnoctambule] |
Finnish bread recipes for Tephra I hope one -- or both -- of these will be the bread you've missed! Both are from Beatrice Ojaknagas' 'The Great Scandinavian Baking Book'. Limpa: 1 package dry yeast 1/4 c. warm water (105*-115*) 1/2 to 1 c. light molasses (depending on how sweet a breat you desire) 4 c. whole milk, not brought to room temperature (the recipe says 'refrigerator temperature') 1 c. salad oil (I use canola oil) 1/2 to 1 c. light or dark brown sugar, packed (depending on how sweet a bread you desire) 3 t. salt 1 t. each finely crushed caraway seed, fennel seed and anise seed grated zest of one orange 1 c. uncooked rolled oats 2 c. light or medium rye flour 9 to 10 cups bread flour or all-purpose, unbleached flour warm molasses to brush the loaves In a large bowl, dissolve the yeast in the water and let stand 5 minutes, or until the yeast begins to bubble. Stir in the molasses, milk, oil, brown sugar, salt, spices, and orange zest, mixing well. Beat in the oats and rye flour. Slowly stir in as much of the plain flour as you can, making a stiff dough. Cover the dough and let rise until doubled. Sprinkle the top of the dough with 1/4 c. plain flour, scrape down the sides of the bowl and turn out the dough onto a floured surface. Knead until smooth, dividing into two parts if needed for easier handling. Knead 5 to 10 minutes or until smooth and shiny. Grease 4 8" or 9" round cake pans or 4 9"x5" loaf pans. Divide the dough into 4 equal parts and place into the prepared pans, smooth side up. Cover and let rise until almost doubled (about one hour). Preheat oven to 375*. Bake 35 minutes or until a wooden skewer comes out clean. Cover with foil if it begins to brown too quickly. When done, place on to cooling racks and brush with the warm molasses. Hapanleipa 3 packages dry yeast 4 c. warm water (105* to 115*) 7 to 9 c. dark rye flour 2 t. salt Additional flour as needed for shaping In a large bowl -- ideally a plastic one with a closing lid -- dissolve the yeast in the water. Add two cups of the rye flour and beat until smooth. Sprinkle one more cup of rye flour over the top, cover tightly and let sit in a warm place for 24 hours to ferment. The next day, add two more cups flour and let stand again for 24 hours. The dough will have a pronounced sour aroma by this point. Once the second fermentation is completed, stir in the rest of the flour (do not exceed nine cups) and the salt. Knead, preferably in a heavy-duty electric mixer, as the dough will be very sticky. With a dough scraper and damp hands, shape the dough into a ball and place into a bowl. Sprinkle the top with enough flour to make the surface dry and let rise for 1 1/2 hours in a warm place. Turn the dough out on to a lightly floured surface and divide into two parts. Lightly grease some baking sheets. Shape the loaves into rounds by rolling the dough around until it resembles a giant chocolate drop. Place it on to the baking sheet with the point upward, lightly brush with water and sprinkle with more flour, then let rest in a warm place until the loaves are flatter and and the tops appear crackled. Preheat the over to 350*. Place a large jelly roll pan on the bottom of the oven rack and fill it with boiling water. Bake the loaves for one hour or until firm, then wrap in wax paper or a cloth to soften. |
| Thursday, April 24th, 2008 | |
| 4:14 pm [julesnoctambule] |
Cookbooks I have them -- roughly a thousand of them (probably more) with the oldest dating back to the mid-1800s. Handwritten, mass published, community, Indian, Kenyan, Syrian, Canadian, Dutch, Alaskan -- you want it, I probably have it. A friend has suggested I share them online via Google Books, and while I like the idea I have no clue where to start. I seriously have at least a thousand, no exaggeration. Do I choose by year? Country? Format? Theme? Ingredient? Help me, FW_Cookbook! . . .er, anyone need a recipe for anything? |
| 9:14 am [pfeffermuse] |
The Best Cookbook You'll Never Own Yes, Virginia, there really is a Mary Margaret And sometime between 1958 and 1961, the American Homemaker Institute published this huge honking edition of The Mary Margaret McBride Encyclopedia of Cooking. As this was available in sections weekly/monthly at US supermarkets with S&H Green Stamps or Plaid Stamps, it's likely your grandmother or mother had/have some parts of this book in their recipe archives. While some recipes may have to be adjusted (reducing fat and/or salt content) for today's healthier eating habits, what makes this book outstanding is the volume of recipes available and the fact that, at most, all one needs in terms of electric kitchen gadgets is a hand-held mixer and a blender. At over 1500 pages, the book covers subjects from breakfast, lunch and dinner dishes to diabetic cooking, cocktails, desserts, party planning, ethnic cooking (it's c. 1959 so don't expect too much in the dim-sum or vindaloo department, but it's not terrible either), dieting, teaching children to cook, kitchen tools, base recipes and plenty more. The book can sometimes be found in used bookstores -- a friend purchased me the full set for $5, and I was able to get one for a friend for $15 at a used bookstore. Online it usually retails for over $50. |
| Tuesday, April 22nd, 2008 | |
| 12:02 pm [caffeine_fairy] |
Please see here; http://caffeine-fairy.livejournal.com/29 If you have a recipe to donate for a good cause, please do! Many thanks. |
| Saturday, March 15th, 2008 | |
| 1:19 pm [pfeffermuse] |
A Recipe Website with an Aesthetic Appeal Recipes, cooking tips, other information, as well as clean and simple user face, make Open Source Food a gastronomic paradise. |
| Thursday, March 13th, 2008 | |
| 12:56 pm [pfeffermuse] |
Irish Soda Bread This is an Americanized version of the traditional Irish Soda Bread. 4 cups sifted enriched flour 1/4 cups granulated sugar 1 teaspoon salt 1 teaspoon baking powder 1/4 cup butter (or margarine) 2 cups raisins 1-1/3 cup buttermilk 1 egg 1 teaspoon baking soda Mix and sift flour, sugar, salt and baking powder. Cut in butter (or margarine) with pastry blender or two knives until it resembles coarse corn meal. Stir in raisins. Combine buttermilk, egg and baking soda. Stir buttermilk mixture into four mixture until just moistened. Mold into a roundish shape, cutting a cross pattern (X or t) across the top. Bake in greased 1-quart pudding pan or casserole pan in moderate oven (375° F) 45 to 50 minutes until golden brown. Variations: Add caraway seeds to taste. Substitute 1/2 cup molasses for 1/2 cup buttermilk (omit sugar). Use half whole wheat flour and half white flour. |
| 12:36 pm [pfeffermuse] |
Tastes Like . . . Spice Cake An unlikely ingredient makes a delicious cake. Unless they're allergic to tomato soup, don't tell them what it is until after they've enjoyed it. Tomato Soup Cake 2 cups sifted cake flour 1 tablespoon baking power 1/2 teaspoon baking soda 1/2 teaspoon powdered cloves 1/2 teaspoon cinnamon (or mace) 1/2 teaspoon nutmeg 1 cup raisins 1/2 cup shortening 1 cup sugar 2 well beaten eggs 1 can (1-1/4 cups) condensed tomato soup Sift together flour, baking powder, baking soda and spices. Cream shortening; add sugar gradually; then eggs, mixing thoroughly. Add flour mixture alternately with soup; stir until smooth. Fold in raisins. Pour into 2 greased and floured 8-inch layer pans. Bake in moderate oven (375° F) about 35 minutes or until done. Frost if desired. Cream Cheese Icing 1 package (3 ounces) cream cheese 1 tablespoon milk 1-1/2 cups sifted confectioners' sugar 1 teaspoon vanilla Soften cream cheese with milk. Gradually add confectioners' sugar and vanilla. Beat until creamy. |
| Wednesday, March 12th, 2008 | |
| 2:42 pm [pfeffermuse] |
St. Paddy's Day Booze-Up Peppermint Pattie 1 part Stoli 1 part Peppermint Schnapps 1 part Godiva dark chocolate liquor green food coloring Very sweet. Very delicious. Very intoxicating. |
| Wednesday, March 5th, 2008 | |
| 12:06 pm [thecheese] |
Grudgewank Bread Pudding (apologies to Giada) |
| Monday, March 3rd, 2008 | |
| 9:06 am [southerngaelic] |
Honey Wheat Bread! Culled from allrecipes.com; they have a lot of good stuff there, including a recipe for Irish apple pie I'm gonna try this weekend. ( Read more... ) |
| Friday, February 29th, 2008 | |
| 7:32 pm [coyotegirl] |
Lazy chili All measurements in this recipe are approximate. It was the result of a painstaking experimental procedure, also known as "If I buy a bunch of things I think should go in chili and cook them, does it make chili?" (The answer to this question is "Yes, though some purists may not agree that it is strictly chili.") Ingredients: 1 pound ground beef 1 green bell pepper 1 yellow bell pepper 1 package sliced mushrooms 1/2 small onion (or purchase canned tomatoes with onion included) 1 can diced tomatoes 1 small can tomato sauce Olive oil Molasses Ground mustard Garlic powder and/or minced garlic Paprika Cayenne pepper Sage Salt and pepper Instructions: Remove seeds and stems from peppers. Chop bell peppers into small squares. Dice onion. Chop mushrooms smaller, if you feel like it. Pour about 2 tablespoons of olive oil into a medium pot. Heat. Brown ground beef. Drain. (This step can be skipped if you make the chili in a crockpot, but the author discourages it; while the end product tasted fine, the mixing created a fine-grained texture that the author found downright repulsive. If you don't mind that, however, all ingredients can be thrown into a crockpot, stirred together well, and left to their own devices until cooked through.) Turn heat up to medium. Add tomatoes, peppers, mushrooms, onion, and tomato sauce. Stir together. Add about 3 spoonfuls of molasses (more or less to taste; the author likes sweet chili). Add 1 good shake ground mustard, 1 good shake sage, 1 or 2 good shakes cayenne pepper, several good shakes of paprika, and salt, pepper, and garlic to taste. Stir in thoroughly and allow to heat for a few minutes. Taste sauce and add spices as necessary (Don't overdo it on the first round; you can add more, but you can't take any out. Keep in mind that the chili will be hotter after it finishes cooking, so if you're a spice wimp, go light on the cayenne). Reduce heat to low, cover, and simmer. Allow to simmer until peppers are translucent and soft, stirring occasionally. Serve hot. Makes dinner for 2-4, depending on the appetites of the people involved. |
| 2:57 pm [demonbean] |
Amazing Bread Pudding Following the pumpkin pie post ... I thought I would post this. It's incredibly easy to make, and I can say from my own laziness that it even works with non-stale bread. ( Cut for teh Yum ) Current Mood: hungry |