kolling@decwrl.UUCP (Karen Kolling) (07/03/85)
The mention of walnuts in the recent recipe for chicken stew reminded me that I've heard about a really good veggie dish called Sweet and Sour Walnuts, made by some veggie restaurant in San Francisco. Does anyone have a recipe for this? And while I'm asking for recipes, anyone know how to make "red beans and rice," a New Orleans specialty (I have no idea what this dish is like.)
megann@ihuxi.UUCP (Meg McRoberts) (07/07/85)
This recipe for red beans and rice comes from the frugal gourmet. i've never tried it (i don't eat pork -- although i was thinking about trying to substitute something for it -- maybe a little curry powder). anyhow. . . 1/2 pund small red beans 1/2 pound ham hocks or smoked ham 1 large yellow onion, peeled and chopped 3 stalks celery, chopped 1 tablespoon parsley 1/2 green pepper, chopped 1 or 2 bay leaves 2 large cloves garlic, crushed 1/8 pound margerine pepper to taste 1 tablespoon worcestershire sauce tabasco to taste salt to taste 3 cups cooked white rice ------ Soak the beans overnight in ample water. The next day, drain the water from the beans, and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic; add water to the pot barely to cover the contents. Bring to a boil, then turn to a simmer. Simmer, uncovered, for 2 hours, being careful that the beans do not stick or become too dry. You may have to add a little water. After te initial two hours of cooking, add the margerine, peper, worcestershire, and tabasco to the pot. Continue cooking for 1 more hour, this time with the lid on the pot and the heat quite low. Correct the seasonings. You may wish to add a bit of salt, but do not add salt until this point because salt cooks out of the ham hocks or ham and seasons the disk well. Serve over white rice with a nice green salad and a good white wine or beer. meg mcroberts
susan@sftig.UUCP (S.Eisen) (07/08/85)
> > > The mention of walnuts in the recent recipe for chicken stew > reminded me that I've heard about a really good veggie dish called > Sweet and Sour Walnuts, made by some veggie restaurant in San Francisco. > Does anyone have a recipe for this? And while I'm asking for recipes, > anyone know how to make "red beans and rice," a New Orleans specialty (I > have no idea what this dish is like.) I have eaten at this restaurant, called Veggie Foods, in SF both times I was out in California, and I wish we had a place as good out here in the NY/NJ metropolitan area. If anyone can get any of the recipes (the Sweet & Sour Walnuts was a favorite, in fact) please, please post them to the net. And if you go to Veggie Foods, tell them to open one in NYC - they'd make a fortune. Susan Eisen (attunix!)sfyog!susan
dianea@teklabs.UUCP (Diane Ahrendt) (07/18/85)
Help! I'm going to have an overabundance of hot peppers this year - cayenne, jalapeno and Hungarian. I would appreciate any recipes for salsa, chili, casseroles, etc. Thanks in advance. Please mail replies to tektronix!teklabs!dianea
rusty@sdcarl.UUCP (rusty c. wright) (08/07/85)
If anybody has a recipe for pickled hard boiled eggs, could you please
send it to me? Thanks.
In all of the cookbooks that i have that have sections on or are about
pickling, none of them have a recipe for pickled hard boiled eggs.
--
rusty c. wright
{ucbvax,ihnp4,akgua,hplabs,sdcsvax}!sdcarl!rustygtenti@water.UUCP (G. Tenti) (08/07/85)
In my endless attempts to seek out and discover strange new curries, I've realized I don't have a recipe for Garam Masala. I've been making all my curries with this mysterious combination of spices without even knowing it's contents. If you have any favourite recipes for Garam Masala please send them to me. Thanks. ---- Fozzie
smithson@calma.uucp (Brian Smithson) (08/10/85)
> If anybody has a recipe for pickled hard boiled eggs, could you please > send it to me? Thanks. > > In all of the cookbooks that i have that have sections on or are about > pickling, none of them have a recipe for pickled hard boiled eggs. > -- > rusty c. wright > {ucbvax,ihnp4,akgua,hplabs,sdcsvax}!sdcarl!rusty Believe it or not, I just had some pickled eggs yesterday. Delicious! Here's the recipe: 3 large cans of whole pickled beets, including associated juice 2 dozen eggs (hard boiled and shelled) 1 quart vinnegar (some call for white vinnegar, but we always use cider) 2 Tsp salt. Combine in some large vessel (we use a jar which I think was intended for "sun tea" or something...), and put in the 'fridge for about three days. Then enjoy! Some people add spices, such as cinnamon or cloves, but my wife (of Western Pennsylvania origin) insists that *real* Pennsylvania Dutch don't -- they just add salt, and her recipe above is from three generations of PA Dutch folks. But, if you must, you could add any or all of the following items: 1/4 cup brown sugar 1/2 tsp. garlic salt 4-6 whole cloves 4 pieces stick cinnamon 1 sliced onion 1 tsp. whole allspice If you're going to add these, heat them in the liquid before adding the eggs and beets. Bear in mind that the real recipes don't really have measurements; it's just "a pinch of this" and "a dash of that". My wife still uses the cupped palm of her hand for measuring many spices. By the way, if you're interested in other PA Dutch recipes, they don't seem to make it into traditional cookbooks. There are PA Dutch cookbooks, which usually also include folklore and history to some extent, available. I've never seen any here in California. We get them from relatives in PA. -- -Brian Smithson Calma Company ucbvax!calma!smithson calma!smithson@ucbvax.ARPA Graphitti seen on dispenser for disposable toilet seat covers: "Bibs for eating at [corporate headquarters] cafeteria"
slack@ittvax.ATC.ITT.UUCP (Tom Slack) (08/12/85)
> If anybody has a recipe for pickled hard boiled eggs, could you please > send it to me? Thanks. > > In all of the cookbooks that i have that have sections on or are about > pickling, none of them have a recipe for pickled hard boiled eggs. > -- > rusty c. wright > {ucbvax,ihnp4,akgua,hplabs,sdcsvax}!sdcarl!rusty Pickling is usually associated with preserving. Eggs are pickled for taste, not to preserve them. Pickling eggs is one of the simplest things to do. Save the juice from several pickle jars after the pickles are gone. Hard boil eggs in your usual manner. Shell the eggs and put in the pickle juice in the refrigerator for a week. I have done this with dill pickles and sweet pickles. The best I ever tasted were from juice left over from a recipe I made up of ripe cucumber pickles. The pickles were also quite good. I have also tried combining different types of pickle juice, with mixed results (Ha Ha). The concept is simple, you really don't make pickled eggs from scratch. The juice of pickles after it has set for about 18 months is finally imbued with the proper spice for use in flavoring eggs. The eggs are cooked first and not during the pickling process. By the way, after using the same juice for a while, it gets weak. Enjoy, Tom Slack
smithson@calma.uucp (Brian Smithson) (08/14/85)
> If anybody has a recipe for pickled hard boiled eggs, could you please > send it to me? Thanks. > > In all of the cookbooks that i have that have sections on or are about > pickling, none of them have a recipe for pickled hard boiled eggs. > -- > rusty c. wright > {ucbvax,ihnp4,akgua,hplabs,sdcsvax}!sdcarl!rusty (Sorry if this got posted twice -- a problem with our system gave me a bunch of error messages, and I wasn't sure if it was posted correctly...): Believe it or not, I just had some pickled eggs yesterday. Delicious! Here's the recipe: 3 large cans of whole pickled beets, including associated juice 2 dozen eggs (hard boiled and shelled) 1 quart vinnegar (some call for white vinnegar, but we always use cider) 2 tablespoon salt. Combine in some large vessel (we use a jar which I think was intended for "sun tea" or something...), and put in the 'fridge for about three days. Then enjoy! Some people add spices, such as cinnamon or cloves, but my wife (of Western Pennsylvania origin) insists that *real* Pennsylvania Dutch don't -- they just add salt, and her recipe above is from three generations of PA Dutch folks. But, if you must, you could add any or all of the following items: 1/4 cup brown sugar 1/2 teaspoon garlic salt 4-6 whole cloves 4 pieces stick cinnamon 1 sliced onion 1 teaspoon whole allspice If you're going to add these, heat them in the liquid before adding the eggs and beets. Bear in mind that the real recipes don't really have measurements; it's just "a pinch of this" and "a dash of that". My wife still uses the cupped palm of her hand for measuring many spices. By the way, if you're interested in other PA Dutch recipes, they don't seem to make it into traditional cookbooks. There are PA Dutch cookbooks, which usually also include folklore and history to some extent, available. I've never seen any here in California. We get them from relatives in PA.
bulko@ut-sally.UUCP (William C. Bulko) (11/03/85)
[] Does anyone out there have a recipe for Hawaiian bread, like the kind King's Bakery in Hawaii produces? It's also called "Portuguese bread". Please send replies by mail. Thanks. Joyce c/o bulko@sally
ttb@ihu1e.UUCP (Thomas T. Butler) (01/02/86)
--
I have a freezer full of broccoli from our garden, and I
love cream of broccoli soup (especially broccoli-cheese
soup), but I haven't been able to find a good recipe for
either. I am sure that many of you out there in net-land
must have favorite recipes for one or the other of these.
Please send suggestions either by mail, or post to the
net if you feel they are of general interest.
Thanks,
Tom Butler
..!ihnp4!iwlca!iwtch!ttb
(312) 979-7999
--george@sysvis (01/09/86)
> I have a freezer full of broccoli from our garden, and I > love cream of broccoli soup (especially broccoli-cheese > soup), but I haven't been able to find a good recipe for either. Any "cream-of" soup can be made in the following manner. Make a "white sauce" (Larousse Gastronomique) from milk/cream, boullion, cheese (if desired), butter, and thickening agent (flour, cornstarch). Season white sauce with salt, white pepper, and/or light garlic. After white sauce is thickened somewhat, add any FRESH vegetable as prepared below. Cook until soup is thick and veggie is LIGHTLY cooked. Let stand to cool to serving temperature. Vegetable should be divided into three parts of whole. Mince, puree, or dice two thirds of whole. Finely chop last third. If vegetable is very soft (mushrooms), use as is. Harder vegetables (carrots) benefit from a few minutes of STEAMING before chopping. Soups are delicious. Mushroom, Broccoli, Asparagus, and Artichoke are my own favorites. Add meat only if you are an addict. Cooked bacon, ham, beef tips, clams, etc. can be added.