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I made multi-grain rice with pickle plum, cooked mackerel and ginger with ground white radish, and cooked white radish with dried shrimp, seaweed, and bean card. My husband who does not know anything about Japanese home cooking loved them all. I’ve read some home remedy book, and found that white radish is good for high blood pressure, and ginger for edema. Also, seaweeds have lost of minerals and calcium. I do not know what it said is true or not. At least, I feel good because my husband and I are eating good foods.
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Peanut butter and jelly, for mom with a side of Haldol. This hospital stay has been unbelievable, worse than the one six months.
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Tonight, we are having BBQed porterhouse steaks and a cucumber tomato salad with artichoke hearts and feta cheese. Plus I made a chicken salad with celery, onion, parsley, and vegetarian mayo that tastes just like Best Foods or Hellmens but much healthier...don't forget the black pepper. The chicken salad is great for sandwiches or my favorite...put it on a tostada with salsa and jalapenos, tomatoes and cheese if you like, yummy!!
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kidding stegman, you sound like a very talented cook.
ebelskivers tho? makes me keep my meat cleaver just a little closer to my person.. i thought kaiser bill killed off all them s**ts..
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bout 30 years ago my ex and i found a bag of groceries outside a kroger that had been left behind by someone. we gave it a fair amount of time, then liberated them. in the contents was a three pack of baking yeast. man that started some s**t, lol. never been out of yeast since. if you want additional yeast odor and flavoring in your bread you spike it with brewers yeast.
incredibly enough, it doesnt even require yeast to fire off a batch of wine -- only a couple slices of white bread..
i dont stay on subject very well stegman. you lost me at artichoke. that sounds almost as vile as an ebelskiver.. brrrrr.
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Captain that reminds me of cardones (burdock). You clean them and strip the strings, parboil in salt water, then dip in flour, dip in egg, dip in seasoned bread crumbs and fry in a light olive oil. Tastes like a really good artichoke.
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fried green beans remind me of roux. ( sp ) . they shift into another flavor when fried. more like the flavor of bell pepper.
roux, is just flour and water if im remembering correctly but when scorched become a mainstay in cajun flavoring.
i can give a chinese cook a fair hassle too. sweet / sour, freakin grape jelly and white vineagar. so dam simple. now wheres my crushed red pepper? lol
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wordy that sounds good - must remember the pecan crusted chicken

cap not so sure about the blackened green beans. There is nothing like a fresh green bean cooked tender but still firm.

Last night mesquite marinated oven baked chicken legs (seem to be popular here - I got 2 pkts for price of one), roasted acorn squash with butter, a little maple syrup and lashings of cinnamon, and the ubiquitous brussel sprouts.

Hmm - the Ubiquitous Sprout. Sounds like the name of a trendy restaurant with great home cooking, if that is not an oxymoron.
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hmmm. this hoosier fries green beans at high temp till theyre nearly blackened.
speaking of booze, jeanne, im reminded that my esterhazy steak usedta require some wine in the veg topping, wasnt good at all without it.
oh i like to talk about booze too. i once bottled up about 18 bottles of cantaloupe wine . it tasted horrible every time i tried some and one day i went to pour it all out to use the bottles for a better batch and wouldnt ya know it, it had microfermented in the bottles and was downright delicious.. the cantaloupe stayed in the cellar and the new batch went thru the pressure canner. 5 gallon of wine reduces to about 1/2 gallon of 151 proof liquid panty remover..
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New recipe tonight: Pecan-crusted chicken. Marinated in white wine, glazed with marmalade and maple syrup and rolled in ground pecans (just a bit of flour to coat). Tasty and tender. Accompaniments were green beans (not mushy Hoosier style, tho those are good) and sweet potato. Dinner guest and I give it 4 stars. Nice to enjoy cooking something new!
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Good marinade for chicken or turkey

I plan meals a week or so out, and I take suggestions from my boarders (whether they want to suggest or not!) I handed my family recipe book to Barb and asked her to pick something we haven't had lately. She picked Turkey Fajitas. That is one of my sons' all time favorites, and one of the few they both like. It is also suitable for my vegetarian daughter-in-law. So I invited them over and made it last night.

This doesn't seem to be the right season to find fresh turkey so I used chicken. I think the real claim to fame of this dish is that the marinade uses beer, and I started making it when my sons were teens. :-D

In the past I've always sauteed the paper strips and onions but this time I tossed them in oil and roasted them in the oven -- much simpler than keep track of several things on the stove top.

Here is the marinade recipe. I've always used it for fajitas, but I'll bet it would be good for grilled chicken breast sandwiches, or other ways of using chicken/turkey. For fajitas, cut the poultry into thin strips.

1 package "au jus" mix
12 ounces beer
3 Tablespoons Worcestershire sauce
1 Tablespoon oil
1 teaspoon garlic powder
3 Tablespoons lime juice

Mix all ingredients except the lime juice in a small saucepan. Bring to boil. Add the lime juice. Cool slightly by refrigerating while you prepare the other ingredients. (You don't want the poultry to start cooking in very hot marinade.)

Place the poultry in the cooled marinade for 15 to 30 minutes. Drain. Cook the poultry as desired.

This is plenty of marinade for a whole turkey breast or about 6 pounds of chicken. Don't worry about having too much -- you just drain it off when the marinading time is up.
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Oh my goodness, pstegman, I want to eat at your house tonight!!

Although my dinner is fine. I made a huge pot of cabbage soup, with ground beef, rice, carrots, celery, onions, etc. Eating it with pumpernickel bread, strawberries, and kiwi. (A meal of cabbage soup requires some thing with bright colors!)

All the asparagus in markets here now is from South America. I prefer to keep the shipping profile a little more local. But if I waited to get it when Michigan ships I'd probably only have it 3 or 4 meals a year. And by the time our local farmers' market opens the asparagus season is over. We are planting some this year. That would be local enough! :)
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I made a meatloaf with a pound of Elk and a pound of hot Italian sausage squeezed out of the casings. I added an egg, a little cooled broth, about a cup of seasoned bread crumbs and let it bake. Served with mashed potatoes and asparagus sautéed in butter n lemon. Strawberry Rhubarb pie for dessert.
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Dear Jeanne, I will look into it. Cap'n, I made beef stew with matzah balls and am working on some chicken soup for my SIL who has 103.
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whoa, the ebelskivers sound pretty good. sounds like a great place for a handfull of strawberries.
ill probably cook sweet rice tonight. it has the highest energy payoff of any food per the energy required to digest it. 2 billion lean chinese cant all be wrong..
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ba8alou, they are easily available on line.
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thanks Jeanne; I'm gonna have my Wisconsin relatives look out for a genuine pan.
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Here ya go, ba8alou:

Standard Ebleskiver
(A Danish Spherical Pancake)

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

4 egg yolks
1 Tablespoon sugar

1/4 cup olive oil or vegetable oil

2 scant cups milk

4 egg whites (preferable at room temperature)

thin slices of apple (or a few blueberries or chocolate chips)

butter for greasing the pan

Note: This requires an Ebleskiver pan -- a frying pan with several little rounded cups. This is what you do with it, in case you run across one at a garage sale, without directions.

Sift together flour, baking powder, and salt. Beat yolks. Add sugar. Add dry ingredients alternately with milk. Add melted shortening, mixing well.

In separate bowl beat egg whites until stiff. Fold into batter.

Place pan on medium heat of stove. Heat until the pan is hot enough so that a small amount of water sprinkled on the surface will sizzle. Place a small dab (less than 1/2 teaspoon) of butter in each cup. Fill each cup about 2/3 full of batter. Let cook until edges appear brown and center is bubbly. Insert a slice of apple or other filling into each.

When bubbly, turn each Ebleskiver over in the cup, using a fork -- small pickle fork works well -- or wooden skewer. Continue cooking, turning a few times more. Test with toothpick. Keep warm in low-temperature oven, uncovered, while you cook the rest.

Sprinkle with powdered sugar. Serve with butter, syrup, jam, sour cream, etc.


Source: Saw demonstrated at Festival of Nations, 1983. Recipe came with NordicWare pan.
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I know there is a recipe but I couldn't find it tonight so I had to improvise with dinner. I took chicken breasts and cut them in half, washed and dried them then wrapped half slice of bacon around each one before putting them in glass pan that had been sprayed to prevent sticking. Baked for 45 min at 350 degrees and it was very good! Added mashed potatoes, broccoli and salad all done....and no one but Mom and I showed up!!! Well at least I tried!!
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oh dont act shocked, ladies. you know d*** well that im planning to eat the renters too when s**t gets ugly enough.. that overweight hor is a history lesson. the old mans name is burley, as in burley tobacco in va 100 yrs ago. hes pretty cool, were probly gonna eat the bi**h daughter tho.. we both just " feel it coming.." were steely eyed realists..
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CACK, M - F. that little one aint gonna be a big deal for long. hes small, im hungry..
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a freakin pancake requires as much energy to fry as the energy derived from it. screw it, im eating firewood bark tonight. the sassafrass aint bad steeped in neighbors dog stock. ( one down, one to go ) .
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Anyone have a recipe for ebelskivers?
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I've cycled back to the first post on this thread, Feb 5, and made green chili stew in the crock pot. When I find a new recipe we like I try to repeat it within a few weeks, to help ensure it gets into the menu repertoire. Put bacon into my corn meal muffins this time.
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Sauteed scallops, mushrooms and brussel sprouts. The sprouts are not the ideal veg with scallops but it was fast and easy and OK. Saving the choc cake till G returns home. With the ground up orange and raisins it stays moist and the flavour develops,
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Made fresh cheddar and bacon burgers on the grill tonight with an extra slice of sharp cheddar melted on top. Lots of sliced white onion and fresh jalapenos served on a buttered and toasted bun. We had a big salad of greens on the side. It sure hit the spot. Was going to snooze after watching Bates Motel (the TV series) but am screwed up with the time change. It just doesn't feel right going to bed that early.....
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lastresort, I remember picking wild asparagus in the ditch off dirt roads in South Dakota. My dad discovered it out on his run one morning. The people in the new housing development bordering the road wondered what the heck we were picking. That's a fond memory of mine. Thanks for 'jogging' it up for me. :) Asparagus just tastes like spring!
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DINNER ?
im thinking that gal who inspected ednas used chair before we brought it in this evening.
he he, gimmee a break, im a warpy guy..
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i helped a customer cut her lawn once and mowed down her snap peas. i wouldnt know a snap pea from a plywood tree..
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Dad grows asparagus, do have to wait 2 years to harvest, but its perennial then. We used to have some that grew wild in the fence rows at my grandads farm in north Oklahoma, had to hunt for it but it was good if rather smaller than the commercial ( no one to weed, feed and pamper it). I got to go hunt it out in the spring like I did the Poke and Lambsquarter for mom to cook into greens...
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