What’s for dinner? 2.0
(02-23-2021, 10:47 PM)Lil Bit Wrote: Once made for how long will the dressing keep @Lil Bit @~Leela~I'm finishing off my shepherds pie tonight, having it with some asparagus. 
I've got a green cabbage to use up quickly, was wondering about recipes, it looks like it is going to have to be a soup. 
https://www.cookingclassy.com/cabbage-soup/

I do like stuffed cabbage leaves, haven't cooked those for decades. I used to put a meat sauce in inside them. 

Any fun recipes for cabbage leaves? I've got some filo pastry I could make some spring rolls.

I've got rice paper too. 

Heartflowers

@ELIAKIM  3-5 days in refrigerator. Heartflowers
Easy peasy cabbage roll recipe.  Make them then freeze them and stew in a tomato sauce. 
Cabbage leaves, washed and the bottom part of the spine cut out like a v shape.  Browned ground beef (or chicken or turkey or even tofu if that is how you roll) sauerkraut....a must. Drained cottage cheese.  Mix that all together in a bowl.  (Add some celery seeds)
Steam your cabbage leaves (three are a time) for about 6 minutes.  Until they are pliable.  One heaping Tablespoon per leaf, roll/fold and either immediately stew in your tomato based sauce or freeze them for later.   For sauce, I do canned maters in a blender with fennel and celery seeds.  Salt pepper to taste.  Garlic to taste.  Sometimes sauteed onions after the puree.  Throw some feta in it to melt (grandmother used heavy cream...I like the sharpness of goat cheese)  stew for 15 min or so and plate it up.
“Why don’t you start speaking in words instead of your DAMN DIRTY LIES!” – Louise Belcher
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(Yesterday, 12:26 AM)Pure Rock Fury Wrote:
(02-23-2021, 10:47 PM)Lil Bit Wrote: Once made for how long will the dressing keep @Lil Bit @~Leela~I'm finishing off my shepherds pie tonight, having it with some asparagus. 
I've got a green cabbage to use up quickly, was wondering about recipes, it looks like it is going to have to be a soup. 
https://www.cookingclassy.com/cabbage-soup/

I do like stuffed cabbage leaves, haven't cooked those for decades. I used to put a meat sauce in inside them. 

Any fun recipes for cabbage leaves? I've got some filo pastry I could make some spring rolls.

I've got rice paper too. 

Heartflowers

@ELIAKIM  3-5 days in refrigerator. Heartflowers
Easy peasy cabbage roll recipe.  Make them then freeze them and stew in a tomato sauce. 
Cabbage leaves, washed and the bottom part of the spine cut out like a v shape.  Browned ground beef (or chicken or turkey or even tofu if that is how you roll) sauerkraut....a must.  Drained cottage cheese.  Mix that all together in a bowl.  (Add some celery seeds)
Steam your cabbage leaves (three are a time) for about 6 minutes.  Until they are pliable.  One heaping Tablespoon per leaf, roll/fold and either immediately stew in your tomato based sauce or freeze them for later.   For sauce, I do canned maters in a blender with fennel and celery seeds.  Salt pepper to taste.  Garlic to taste.  Sometimes sauteed onions after the puree.  Throw some feta in it to melt (grandmother used heavy cream...I like the sharpness of goat cheese)  stew for 15 min or so and plate it up.
Glad you are back. @Pure Rock Fury, FETA is better for bones, no yeast, just goats milk. 

@Lil Bit I found some SQUID brand, large bottle of "fish sauce" (on label)  in the supermarket, and wondered what dishes you might use it in, combined with what ingredients, it has a very strong flavour.
Some people embraced big pharma to change nature whereas I listened to Jesus and embraced nature to improve the change. The heavenly Father said, "This is my daughter in whom I am well pleased". 18.1.2020. 
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(Yesterday, 12:13 AM)Pure Rock Fury Wrote:
(03-02-2021, 08:36 PM)FlyoverCountry Wrote: Boars Head Cajun turkey,  provolone grilled in real cream butter.  A little Italian dressing for that extra boost of flavor. 

Cheer

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My pancreas is crying out for that as a dare.  Lol.  The butter.  So much butter.  Damn, I miss butter already.
I know you're a huge foodie.  The irony of a guy like me that doesn't really like to cook being able to eat anything vs a guy like you that loves to cook and eat but has to be careful just isn't fair
__________________________

 “Cowards die many times before their deaths. The valiant never taste of death but once.”  Shakespeare

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Pork Rinds (Chicharrones) and Beer tonight.....
"You better start believing in ghost stories Miss Swann, because you are in one."
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Alfredo Sauce is simple, but keep the heat medium or it will burn.....

1/2 cup butter
1 1/2 cup of Heavy Cream
1 cup of grated Parmesan Cheese (do not use packaged)
1 clove of garlic crushed and chopped
1 large bunch of Parsley finely chopped (reserve 1 small handful for garnish)
1 tsp salt
Ground Black pepper

On medium heat melt butter and add heavy cream.
Bring to a simmer, add salt and pepper.
Add garlic.
Continue to simmer for 6-8 minutes
Add Parmesan cheese slowly whisking into cream mixture.
At this point it should have the consistency of thin batter.
Add parsley...

Serve over Linguini Pasta or Baked Chicken Breasts or believe it or not, a baked Fish Fillet.......
"You better start believing in ghost stories Miss Swann, because you are in one."
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