ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
Okay, this is a bit more complicated than usual. Normally I plan a recipe and then buy the ingredients. This time, we bought 25 pounds of tomatoes, plus a handful of other produce, and we needed to use them up. That changes the dynamics and proportions a bit. What we did this time was to make two simultaneous batches; the Zesty Italian Spaghetti Sauce is bigger and uses 2 pounds of meat, while the Hot Italian Spaghetti Sauce is smaller and uses 1 pound of meat. We wound up dividing the bell pepper and the onion between them. Normally I would buy separate produce and size it accordingly, or else just use half of one. So if I make it again, I'm likely to do it that way. Therefore I have included dual measurements so folks can see both what I did this time, and what I'll probably do on a remake. This way, if you want to make these two recipes at the same time like I did, you've got that option as well as a more usable shopping list for separate cooking.

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ysabetwordsmith: (Cheap Cookin)
The sandwich filling turned out great.

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ysabetwordsmith: (Cheap Cookin)
I came up with this the other night. It is quite tasty. Also chicken breasts are cheap and good for you.

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ysabetwordsmith: Text -- three weeks for dreamwidth, in pink (three weeks for dreamwidth)
Here are some recipes from the Antimatter & Stalwart Stan thread of Polychrome Heroics. Most of these are fairly straightforward American recipes. There are also a few Indian recipes courtesy of Lawrence's friend Chatura.

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ysabetwordsmith: Text -- three weeks for dreamwidth, in pink (three weeks for dreamwidth)
These recipes have appeared in the references for the Cuoio and Chiara thread of Polychrome Heroics. They're Mobsters in the classic sense, thus most of these are Italian or Sicilian.

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ysabetwordsmith: Text -- three weeks for dreamwidth, in pink (three weeks for dreamwidth)
These are some recipes mentioned in the Officer Pink thread of Polychrome Heroics. Many of these are Southern cooking, some are campfire cooking, a few are Chinese, and then there's a bunch of random stuff. This is typical of the food available in Bluehill, Missouri in Terramagne.

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ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
 Not mine, but a very impressive recipe for Honey Cupcakes decorated with adorable sugar bees.
ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
[personal profile] kyleri is working on a recipe for iron rations, and would like input on alternatives to ingredients, so it can be made free of allergens. 
ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
We saw the new White Cheesecake M&Ms and had to try them. That inspired this cookie recipe. If you want to make these, do it now, because the main ingredient will only be available for a month or so.

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ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)

In anticipation of Thanksgiving, we went hunting for the Ginger Fruit Mold.  While searching for that, I also found the Corn and Tomatillo Dip that we got from Angel Food, visible online in this analog.

ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
I found out that the white-green-orange squash I bought earlier is called Carnival Squash. It's a cross between acorn and sweet dumpling squash. It tastes about like acorn squash, but is much prettier to look at. The rind is tough like heritage acorns -- the modern cultivars have thinner skin -- but it has a nice big hollow inside if you like stuffing your squash. Here's what I do with mine.

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ysabetwordsmith: (Cheap Cookin)
Tonight I made mango ice cream. It was quite a success. \o/ Here is the recipe. The mangoes were only $.50 each, and I spent a few dollars more on milk and cream. Total cost was probably less than $5 for a tub of very tasty gourmet ice cream. :D Certainly you can get ice cream cheaper, but you cannot get great ice cream much cheaper.

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ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
I made sloppy joe filling today. We got 11 cartons full, from a double batch using 6 pounds of ground beef. So that's 11 suppers for the two of us plus somewhere between 11-22 lunches for Doug. \o/ I also realized that I never got around to posting this recipe, so here it is.

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ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
Bake a spice-filled sandworm in your kitchen.  This comes from "Geek Breads," which looks like a marvelous cookbook.

ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
Today I made a new variation of my Basic Bread Pudding and Sauce.

Chocolate-Hazelnut Version: Use a rich, sweet bread such as challah.  Put one third of the bread chunks into a 2-quart casserole dish. Sprinkle with chocolate chips and dot with spoonfuls of chocolate-hazelnut spread such as Nutella. You may add chopped hazelnuts if you wish. Cover with second third of bread chunks, add more chocolate chips and chocolate-hazelnut spread. (Use about 1/4 to 1/2 cup of chocolate chips, depending on your taste.) Top with the remaining third of bread chunks. When making the batter, use 1 teaspoon Saigon cinnamon. When making the topping, add a big blob of chocolate-hazelnut spread (about 1/4 cup) and stir until it melts into the liquid.

Since it was a new recipe, I dished out modest scoops at first.  This led to a couple of people making puppydog eyes and saying, "Please, sir, may I have some more?"  Six of us, and there is maybe a quarter of the dish left.  It does not go nearly as far as other flavors of bread pudding have in the past!
ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
These sound amazing.  

If you've never cooked with zucchini, it makes baked goods wet and heavy and decadent.  They taste like they are made of pure calories, but they're not.  It is veggie magic.  You know how most plant powers are hidden behind horrible side effects?  This one is just cleverly filed under Green Vegetables, where nobody would think to look for Food of the Gods.  :D

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