Posted on 10/22/2011 9:51:25 AM PDT by libertarian27
Welcome to the 46th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or six- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
I haven't done Chinese in a long time. I'd like to try Moo Shu Pork (or however you spell it.)
I do add some spices while cooking the meat. It’s hard to describe all the nuances. It is a good base recipe. Add to it as you like. We’ve entered it in some cook offs. Never won but everybody likes it. Thanks.
Pretty simple, easy, full of great ingredients, Sounds like a winner to me!
Thank You Mr. Mojo!
We do an Asian style stir fry about once a week at my house now because they are a great way to use up any leftover poultry, beef or pork and any vegetables that need to be eaten up. I always have cabbage, carrots, celery and mushrooms in the house that can be added to the stir fry as well to round out the dish.
We found a Korean BBQ Sauce that we really like a lot at a local Asian Market, so I usually use that instead of making my own stir fry sauce or using a prepared stir fry sauce.
I serve the stir fry with white rice and for dessert we usually have sliced oranges for good luck, just like they serve at many Chinese Restaurants.
Leftover stir fry is great added to ramen noodles for a healty lunch or a light dinner the next day too! Both are budget friendly as well.
I believe it is except it had almonds instead of walnuts. I did a search and came up with one that was similar. I had it in my mind that there might have been grapes in there, but I can’t remember. Thanks for your help.
We are in the process of making kraut, too. We have between six and seven gallons in crocks waiting. . . waiting. . . waiting. No, we are not going to eat it all by ourselves. Half goes to the guy that gave us the cabbage. We’re making it for others, too.
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Do you add anything except cabbage and salt. We put in a little shredded carrots and some caraway seeds. A friend told us how to do that a couple of years ago, and we really like it that way.
I have never made home made Kraut. Could you ladies explain to all of us how you do it?
3 heads cabbage, chopped
3-4 tbsp. pickling salt
1 carrot, slivered
Caraway seeds
Mash cabbage with mall, not too hard. Layer in crock with salt, carrots and caraway seeds. Cover with plastic wrap. Put a plate on top and push down until water covers the top of the cabbage. Add a brick or rock to hold plate down. Put in cool dark place for at least 2 weeks. Can.
[Make kraut when the moon is growing old, and signs should be in the arms or the upper torso, in the head is the best. Never can kraut when the signs are in the bowels, feet, heart, secrets, or the rains.]
Wow, that sounds pretty easy. I know my grandmother used to make her own kraut, but I don’t remember ever watching her actually make it. I don’t know why I never tried to do it myself before. I have a lot of German ancestry, so sauerkraut is something I have eaten and loved all my life and it should have been something I learned how to do growing up. I guess my mom never made it because my grandmother always gave us some of hers, so I never learned how to make it myself. I do remember her homemade kraut tasted far better than the stuff you buy in the grocery store, but I guess I always assumed it was something that was really complicated to make.
I love the quote you included in your post. I can just imagine that being said in some old cookbook! I remember as a child my German great grandfather got his hair cuts when the moon was at a certain phase, but I don’t remember exactly why or exactly what the phase of the moon was when he got his hair cut.
We are getting ready to start moving to a new residence in the middle of November just before Thanksgiving, so I will probably wait until after the move to make it. I know I have an old crock somewhere in one of the storage rooms here, so I will make sure to remember where it gets packed so I can get a batch started after the move. We can buy cabbage pretty much year round here, so I should be able to make it any time I want some as long as the moon is growing old! LOL!
Oh, my!!!!! That’s some good eats!!!! Made the beet cake tonight and am taking the first bites.... yummmmm! It’s still just a bit warm. Didn’t find any milk so used water and a sprinkle of cinnamon and topped it with a cream cheese frosting. Very moist. Hubby turned his nose up at the idea of beets but he’s in there stuffing his face with a huge piece, lol. Thanks!
HA! Great visual-writing....I can see a man devouring beet cake and looking at it - shaking his head - taking the next bite - repeat.....
You'll probably have to make another cake by Monday - lol
A friend of ours uses garbage bags and water to seal his kraut. He puts one bag inside of the other. The first bag is put in the crock and pressed against the kraut and draped over the sides to seal out the air. He puts water in the second bag, ties it with a twist-tie, and places it in the crock over the first bag. He makes sure the water fills any air gaps. The weight of the water helps, too. I guess the purpose of using two bags is in case the water leaks.
My husband bought me a fermentation jar that I just love. It has a ridge around the top that the lid fits in. After you put the lid on, just fill the ridge with water to seal out the air. You can see gas bubbles escape as it ferments.
Good luck with your kraut!
I should have said groove instead of ridge. Duh.
I will try this. Thanks for posting the recipe.
You can use chicken, beef, or no meat at all
Anyway, You can use hot or mild chilies & sauce....and use pepper jack cheese if you like an added 'kick'.
I'm not normally one for using recipes that call for canned foods, but I make an exception for this one...it's that good, IMHO.
Y'all try it & let me know what you think.
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GREEN CHILIE CASSAROLE
1 lb ground beef OR boneless chicken [cubed]
1 can green enchilada sauce
2 large cans diced green chilies OR 10 to 12 green chilies, roasted and cleaned
12 corn tortias
1 can whole kernel corn [drained]
1 Tablespoon oil
3 tablespoons diced onion
2 tsp salt
2 tsp pepper
1 minced garlic
2 Tblsp ground cumin
About 3 cups shredded cheese
3 eggs
2 Tblsp flour
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Preheat oven to 350 degrees
Brown ground beef [or] prepare chicken
In a 10 inch skillet, sauté onion and garlic in the oil
Add enchilada sauce, meat, drained corn and green chili
[ONLY if using canned – fresh chilies are layered with tortias]
Heat till bubbly
Spray casserole or 9 x 13 pan with cooking spray
Starting with the sauce - spread a thin layer in the bottom of the dish
Add strips of fresh chilies [if using]
Sprinkle with 1/4 to 1/3 of the cheese
Cover with a single layer of corn tortia [they trim to fit nicely, but don't worry about small gaps]
Repeat layers.
Mix eggs with flour until smooth. Pour over top
Bake 30 to 40 minutes
Let sit about 10 minutes before serving
I just knew I was going to mess that post up.
The salt, pepper & cumin get put in the sauce, BTW !
I used just cabbage and kosher salt + i added some boiled cooled water - just enough to cover the top. I’m using a crock specifically made for fermenting. I want to make kimchi next.
I had an older friend who just packed her cabbage into quart jars, added a tsp. of salt, and poured boiling water over it. She put lids on it and stored it for weeks before using it. It seems easier than what I do, but we like it fermented in crocks best.
How do you make kimchi? Do you add chili peppers? Is it hot?
Well, you could vary it according to what you remember you liked about it! I’ve found that toasting almonds(or other nuts first) adds alot of flavor.
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