Posted on 10/01/2015 8:22:58 AM PDT by Jamestown1630
The Philadelphia Original apparently has 1 gm carbohydrate per ounce. It is mostly fat; but that’s why it’s used in low-carb recipes.
-JT
Sweat? How do you sweat an Eggplant?
If you peel it, slice it, salt it, and then let it sit in a colander, it will release water; the same thing you do to cabbage when you make coleslaw.
-JT
Glad you tried and liked that Blue Cheese Dip recipe, I love it!
YouTube cooks I’ve been watching lately:
Food Wishes, Chef John -
https://www.youtube.com/user/foodwishes
Laura in the Kitchen -
https://www.youtube.com/channel/UCNbngWUqL2eqRw12yAwcICg
Jenny Can Cook, Jenny Jones -
https://www.youtube.com/channel/UCn0NTkWyvU1eLfLAN8yMpGA
Noreen’s Kitchen -
https://www.youtube.com/channel/UCt4JkHmgAq1EnQc1Cc5M4xw
Joy of Baking -
https://www.youtube.com/channel/UCFjd060Z3nTHv0UyO8M43mQ
Do we need to peel and deseed the tomatoes first?
I don’t like eggplant’s texture either. Just like I can’t eat mushrooms because they are like slimy erasers - but I love cooking them and love the aroma.
I like recipes that ‘hide’ the eggplant, like parmigiana that has them crispy fried, then layered with cheese and sauce. Or moussaka with lots of meat sauce and béchamel.
I was baking yesterday...actually made one of the jam cakes..it's really good..
Anyway..I now have 6 egg yolks in my fridge. I'm going to make a bunch of chicken cutlets for a party tomorrow..and I'm wondering if I can use the yolks...maybe add a few whole eggs, in the egg wash..without affecting how the panko sticks..
Any thoughts? Thanks
Or anyone have a suggestion how to use the yolks..I'm NOT making mayo, or any sauce..
You don’t have to.. we never did. It’s a personal preference I guess. I noticed a recipe with how to pictures when I was searching yesterday that did do that here:
http://www.pickyourown.org/tomatoes_sun_dried.htm
I got excited when I saw this new zucchini recipe. I just LOVE zucchini and potatoes.
Baked Zucchini Potato Tots
Ingredients
2 medium russet potatoes
2 medium zucchini (you can also use squash)
¼ cup shredded cheddar cheese (optional)
½ teaspoon garlic powder
½ teaspoon chili powder or paprika (optional)
salt and pepper to taste
Olive oil for greasing and brushing
Then form into tots. There are a few methods to shaping the tots..
The first method is by hand; do this by placing about 1 tablespoon of the mixture shaping it into a cylinder shape.
The second method is by rolling some of the mixture into a long log and cutting into small pieces (imagine rolling sushi or even use a sushi rolled if you have one).
Another method is to place the mixture into mini muffin tins and bake it that way.
The last method is just simply scooping the tots with a cookie scoop straight on the baking sheet.
One thing to keep in mind is that regardless of the method you use to shape the tots, be sure to grease your pan VERY well or the tots will stick in the oven. If you have a parchment paper use it instead because it works much better, but also to lightly grease it as well just to be safe.
Another thing to keep in mind is that you must allow the tots to cook all the way through on the first side before you try flipping them because they firm up as they cook and release from the pan as well.
http://gimmedelicious.com/2015/10/01/baked-zucchini-potato-tots/
Once upon a time I would have managed a cookbook by myself.
Should I get any better from the cancer, I may try it, but right now, green bananas seem speculative. I may not have that much time. ;)
/johnny
I’m so sorry to hear you’re not well, my friend. Prayers up.
I think that should work out fine. Throw in a few whole eggs and I think it’ll work out perfectly.
We need an entire cookbook for the yolks that are left over in baking. Grrrrr....
Basically, you cook eggplant to turn it into something else - just as you do with mushrooms. They’re bland and have odd texture but soak up the flavor of meat, vegetables, cheese and tomato sauce really well. In my opinion, of course.
Whenever I have egg whites left over..I always make meringue cookies..
Gooey Chocolate-Chip Sandwich Bars
PREP Butter 9x13" baker; parchment, leaving inch overhang on long sides.
FILLING melt/stir on low 2 c semi/choco/chips, 14 oz can
sweet/cond/milk. Offheat, stir in 2 tsp vanilla; cool to room temp.
ASSEMBLY Press 1/2 half cookie dough into baker; spread evenly w/ cooled chocolate.
Top with small dollops cookie dough; OK if chocolate not completely covered.
Lightly brown top 350 deg 20-25 min; cool completely.
SERVE cut into 32 bars.
It’s not the egg whites that are the problem - its the egg yolks.
“In my opinion, of course.”
Nope, you are right. With both, it’s the texture that gets me. i can even find the teeniest bit of mushroom annoying. With eggplant, I can overcook it until it is unrecognizable and then it’s ok. Seems a waste for a beautiful vegetable!
Ingredients: 1 package white cake mix (regular size) 2 packages (3 ounces each) lime gelatin 1 cup boiling water 1/2 cup cold water
Topping: 1 cup cold milk 3.4 oz pkg instant vanilla pudding mix 8 oz tub frozen whipped topping, thawed
METHOD Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking dish. Cool on a wire rack for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
W/ wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Spread Topping over cake. Decorate with sprinkles, holiday garnishes, etc. Cover/refrigerate until serving.
TOPPING In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping.
that’s an awesome website- thanks. I did a trial run and they were fantastic! like tomato candy. I did what the first instruction said not to and used cherry tomatoes since I am overloaded with those. I harvest probably 2-4 cups a day from all volunteer plants. I cut them in half, squeezed out most of the seeds, and in 5 hours, they were dried and delicious!
I planted sweet one hundreds a few years ago.
I can’t get rid of them. They keep coming back every year.
They usually have a great yield.
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