https://twitchinkitchen.com/ Wed, 06 May 2026 12:07:24 +0000 MyBB https://twitchinkitchen.com/thread-563.html Tue, 10 May 2016 07:38:13 -0400 https://twitchinkitchen.com/thread-563.html
Eggplant Bites


calories: about 54 per cup

preheat oven to 400ºF

ingredients:

• one large or two small (or as many as you like) eggplants
  
• 1/2 cup breading or a package of Shake and Bake (any flavor you want)
  
• olive oil spray
  
• various spices to add to your breading mixture. I simply added in some dried rosemary. Fresh herbs would be so much better if you have them! skip this step if using Shake and Bake.
  

Peel or don't (your choice, I peel) your eggplant and cut into 1 inch cubes and place in a BIG bowl
In a smaller bowl, prepare your breading mixture.

Toss in the bread crumb mixture and toss, toss, toss until it's coated.
This is where it gets tricky. While your coating the cubes give them a light spray with the olive oil spray. Toss again, spray and repeat until you see the crumbs sticking nicely. They won't get too thickly coated and you don't want them to be.

NOTE: these do not thickly coat the vegetables, but rather put a "speckly" or sparse amount on. This is what you want. What you see in the picture cooked is what it looks like as far as coating uncooked.

lay a piece of parchment paper on the pan and put the eggplant on top of it. If you have a lot, use 2 pans. You don't want to crowd the pan.

BAKE at 400º until softened and done. KEEP WATCHING because they only take about half an hour or less depending on your oven and if you have other things in there with them cooking at the same time.

TOSS these about halfway through. Some caramelizing or crispiness will happen and this is a GOOD THING!

Serve hot and enjoy!


  eggplantbitesWM.png (Size: 393.78 KB / Downloads: 0) ]]>
Eggplant Bites


calories: about 54 per cup

preheat oven to 400ºF

ingredients:

• one large or two small (or as many as you like) eggplants
  
• 1/2 cup breading or a package of Shake and Bake (any flavor you want)
  
• olive oil spray
  
• various spices to add to your breading mixture. I simply added in some dried rosemary. Fresh herbs would be so much better if you have them! skip this step if using Shake and Bake.
  

Peel or don't (your choice, I peel) your eggplant and cut into 1 inch cubes and place in a BIG bowl
In a smaller bowl, prepare your breading mixture.

Toss in the bread crumb mixture and toss, toss, toss until it's coated.
This is where it gets tricky. While your coating the cubes give them a light spray with the olive oil spray. Toss again, spray and repeat until you see the crumbs sticking nicely. They won't get too thickly coated and you don't want them to be.

NOTE: these do not thickly coat the vegetables, but rather put a "speckly" or sparse amount on. This is what you want. What you see in the picture cooked is what it looks like as far as coating uncooked.

lay a piece of parchment paper on the pan and put the eggplant on top of it. If you have a lot, use 2 pans. You don't want to crowd the pan.

BAKE at 400º until softened and done. KEEP WATCHING because they only take about half an hour or less depending on your oven and if you have other things in there with them cooking at the same time.

TOSS these about halfway through. Some caramelizing or crispiness will happen and this is a GOOD THING!

Serve hot and enjoy!


  eggplantbitesWM.png (Size: 393.78 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-481.html Sat, 12 Feb 2011 16:55:16 -0500 https://twitchinkitchen.com/thread-481.html These are absolutely to die for and they are so easy to make! I didn't have any fresh parmigiana cheese to grate but I had some of the finely grated in a tub from the "Italian" kiosk in the supermarket. It worked just fine

Parmesan Roasted Potatoes

Ingredients:

• about a dozen or so red potatoes, (or small white Dutch potatoes)
  
• 3-4 Tbsp grated Parmesan cheese
  
• 1 Tbsp olive oil
  
• Garlic powder to taste
  
• Sea salt and fresh cracked pepper to taste (I used coarse cracked sea salt and it was fab)
  
• Fresh chopped parsley to garnish
  

Preheat oven to 350º F

Boil a large pot of water and boil the potatoes for about 5 minutes.
Remove from water and let cool for awhile, until they are easy enough for you to handle.
Once cooled, slice into wedges and combine with the olive oil, garlic powder, sea salt and pepper. Mix this well. Add in the cheese and mix to coat evenly.
If it looks a little dry, drizzle a little olive oil on and mix again.

Place this all on a baking sheet that you have lightly oiled or sprayed with cooking spray.

Place in the oven for 20 to 25 minutes or until they look browned on the edges and can be poked through with a pick. Taste, re-season with salt, pepper or garlic powder if you like. Garnish with parsley and enjoy!



  parmesan roasted potatoes.jpg (Size: 715.31 KB / Downloads: 0) ]]> These are absolutely to die for and they are so easy to make! I didn't have any fresh parmigiana cheese to grate but I had some of the finely grated in a tub from the "Italian" kiosk in the supermarket. It worked just fine

Parmesan Roasted Potatoes

Ingredients:

• about a dozen or so red potatoes, (or small white Dutch potatoes)
  
• 3-4 Tbsp grated Parmesan cheese
  
• 1 Tbsp olive oil
  
• Garlic powder to taste
  
• Sea salt and fresh cracked pepper to taste (I used coarse cracked sea salt and it was fab)
  
• Fresh chopped parsley to garnish
  

Preheat oven to 350º F

Boil a large pot of water and boil the potatoes for about 5 minutes.
Remove from water and let cool for awhile, until they are easy enough for you to handle.
Once cooled, slice into wedges and combine with the olive oil, garlic powder, sea salt and pepper. Mix this well. Add in the cheese and mix to coat evenly.
If it looks a little dry, drizzle a little olive oil on and mix again.

Place this all on a baking sheet that you have lightly oiled or sprayed with cooking spray.

Place in the oven for 20 to 25 minutes or until they look browned on the edges and can be poked through with a pick. Taste, re-season with salt, pepper or garlic powder if you like. Garnish with parsley and enjoy!



  parmesan roasted potatoes.jpg (Size: 715.31 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-473.html Sun, 22 Aug 2010 18:19:02 -0400 https://twitchinkitchen.com/thread-473.html

Fill one quart canning jar with shredded cabbage.
add one table spoon salt and vinegar.
Fill with water to about 1/2" from the top.
put lid on loosely. (yes the lid may bulge) (or leave the lid off and set on news paper in cool dark place)
store in cool dark space for 6-8 weeks

add you favorite spices (keeping salt) to give it a spin.

Regards,
Dag]]>

Fill one quart canning jar with shredded cabbage.
add one table spoon salt and vinegar.
Fill with water to about 1/2" from the top.
put lid on loosely. (yes the lid may bulge) (or leave the lid off and set on news paper in cool dark place)
store in cool dark space for 6-8 weeks

add you favorite spices (keeping salt) to give it a spin.

Regards,
Dag]]> https://twitchinkitchen.com/thread-406.html Sat, 23 Jan 2010 10:12:32 -0500 https://twitchinkitchen.com/thread-406.html

You'll need:
Enough young dandelion leaves for 4 to 6 salads
5 pieces of bacon and drippings
1 1/2 cups water
2 Tbs flour
3 Tbs apple cider vinegar
5 Tbs sugar
1 Tbs yellow mustard
1/2 Tsp black pepper (more or less to suit taste)
1 hard boiled egg




Wash the dandelion leaves really well. Dry and set aside.

Fry the bacon and remove from the pan. Pour out about half of the drippings.

Mix the water, flour, vinegar, sugar, mustard and black pepper together in a bowl.

Add the mix to the remaining bacon drippings in the pan and cook over medium heat until thick. You may need to adjust the sugar to taste the dressing should be sweet enough to counter the bitterness of the dandelion greens (dip a leaf in the dressing to test the taste).

Pour the dressing over the dandelion greens while still hot. Crumble the bacon on top.

Garnish with chopped hard boiled egg.]]>

You'll need:
Enough young dandelion leaves for 4 to 6 salads
5 pieces of bacon and drippings
1 1/2 cups water
2 Tbs flour
3 Tbs apple cider vinegar
5 Tbs sugar
1 Tbs yellow mustard
1/2 Tsp black pepper (more or less to suit taste)
1 hard boiled egg




Wash the dandelion leaves really well. Dry and set aside.

Fry the bacon and remove from the pan. Pour out about half of the drippings.

Mix the water, flour, vinegar, sugar, mustard and black pepper together in a bowl.

Add the mix to the remaining bacon drippings in the pan and cook over medium heat until thick. You may need to adjust the sugar to taste the dressing should be sweet enough to counter the bitterness of the dandelion greens (dip a leaf in the dressing to test the taste).

Pour the dressing over the dandelion greens while still hot. Crumble the bacon on top.

Garnish with chopped hard boiled egg.]]> https://twitchinkitchen.com/thread-341.html Wed, 07 Jan 2009 19:07:06 -0500 https://twitchinkitchen.com/thread-341.html

  carrotJicama1.jpg (Size: 94.97 KB / Downloads: 0)
This is everything I used for the salad


  carrotJicama2.jpg (Size: 125.17 KB / Downloads: 0)
This is what it looks like when complete


  jicamasalad1_photo.jpg (Size: 23.42 KB / Downloads: 0)
This is one I found online I wish I would have tried this recipe.

I have to admit, the taste of Jicama still doesn't make me want to eat it much and I have recently found out that it is very starchy so I don't see that there is any health benefit. I am on a quest to find different veggies to eat that will make me want to consume more per day. Jicama doesn't really fit the bill fer me. ]]>

  carrotJicama1.jpg (Size: 94.97 KB / Downloads: 0)
This is everything I used for the salad


  carrotJicama2.jpg (Size: 125.17 KB / Downloads: 0)
This is what it looks like when complete


  jicamasalad1_photo.jpg (Size: 23.42 KB / Downloads: 0)
This is one I found online I wish I would have tried this recipe.

I have to admit, the taste of Jicama still doesn't make me want to eat it much and I have recently found out that it is very starchy so I don't see that there is any health benefit. I am on a quest to find different veggies to eat that will make me want to consume more per day. Jicama doesn't really fit the bill fer me. ]]> https://twitchinkitchen.com/thread-340.html Sun, 04 Jan 2009 02:18:19 -0500 https://twitchinkitchen.com/thread-340.html
It's a strange looking food but more familiar tasting than I expected.

  eddoe.JPG (Size: 23.86 KB / Downloads: 0)

I read a recipe that basically said to keep it simple when trying out a new food. Since it is ultimately a potato, I baked it as I would any old russet or Idaho


  eddoe2.JPG (Size: 23.2 KB / Downloads: 0)
Backed Caribean potato

I thought this was much to plain for my new experience with root veggies so I cubed it and tossed it in my salad

Now I feel like I've done something exotic....]]>
It's a strange looking food but more familiar tasting than I expected.

  eddoe.JPG (Size: 23.86 KB / Downloads: 0)

I read a recipe that basically said to keep it simple when trying out a new food. Since it is ultimately a potato, I baked it as I would any old russet or Idaho


  eddoe2.JPG (Size: 23.2 KB / Downloads: 0)
Backed Caribean potato

I thought this was much to plain for my new experience with root veggies so I cubed it and tossed it in my salad

Now I feel like I've done something exotic....]]> https://twitchinkitchen.com/thread-329.html Tue, 04 Nov 2008 15:45:59 -0500 https://twitchinkitchen.com/thread-329.html Creamy cheese sauce and tender potatoes combine together to make a delicious experience to this classic French dish.

Au Gratin Potatoes

Ingredients:

• 4 russet potatoes, sliced into 1/4 inch slices
  
• 1 onion, sliced into rings
  
• 3 Tbsp butter
  
• 1/2 tsp salt
  
• 3 Tbsp all purpose flour
  
• 2 cups milk
  
• 1 1/2 cups shredded cheddar cheese
  
• salt and pepper to taste
  

Preheat oven to 400° F.
Butter a 1 quart casserole dish and set aside.

Layer 1/2 of the potatoes in the bottom of the prepared casserole dish, top with onion. Add the remaining potatoes on top and salt and pepper to taste.

To make cheese sauce:
Melt butter in a medium sized saucepan over a medium heat. Add the flour and salt. Stir constantly with a whisk for a minute and then add milk, stirring constantly with the whisk as well until all lumps are gone.
Continue to cook over medium heat until it is thickened and hot throughout. Add the cheese all at once, continuing to stir until all the cheese is melted.

Pour the cheese sauce over the potatoes and cover the dish with tin foil.
Bake in a 400°F oven for 1 1/2 hours or until potatoes are very soft.]]> Creamy cheese sauce and tender potatoes combine together to make a delicious experience to this classic French dish.

Au Gratin Potatoes

Ingredients:

• 4 russet potatoes, sliced into 1/4 inch slices
  
• 1 onion, sliced into rings
  
• 3 Tbsp butter
  
• 1/2 tsp salt
  
• 3 Tbsp all purpose flour
  
• 2 cups milk
  
• 1 1/2 cups shredded cheddar cheese
  
• salt and pepper to taste
  

Preheat oven to 400° F.
Butter a 1 quart casserole dish and set aside.

Layer 1/2 of the potatoes in the bottom of the prepared casserole dish, top with onion. Add the remaining potatoes on top and salt and pepper to taste.

To make cheese sauce:
Melt butter in a medium sized saucepan over a medium heat. Add the flour and salt. Stir constantly with a whisk for a minute and then add milk, stirring constantly with the whisk as well until all lumps are gone.
Continue to cook over medium heat until it is thickened and hot throughout. Add the cheese all at once, continuing to stir until all the cheese is melted.

Pour the cheese sauce over the potatoes and cover the dish with tin foil.
Bake in a 400°F oven for 1 1/2 hours or until potatoes are very soft.]]> https://twitchinkitchen.com/thread-309.html Fri, 17 Oct 2008 12:53:40 -0400 https://twitchinkitchen.com/thread-309.html
These cheesy fried rice balls are served with Italian dinners as a side or you can make them a main meal.

Rice Balls

Ingredients:

• 2 eggs
  
• 1/3 cup Parmesan cheese
  
• 1 Tbsp dried parsley
  
• 1/4 tsp fresh ground pepper
  
• 1 tsp salt
  
• 1 quart water
  
• 1 tsp (additional) salt
  
• 1 cup uncooked white rice
  
• 1 1/2 cups dried flavored bread crumbs
  
• 2 cups olive oil
  
• *note: if you have a deep fryer, you can use that instead of pan frying
  

IN a medium bowl, whisk together eggs, cheese, parsley, pepper and 1 tsp salt. Cover and refrigerate.

Pour water and 1 tsp salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and pour in egg mixture, stirring rapidly to prevent egg from scrambling.
Allow rice to cool for 1 hour at room temp.

Pout bread crumbs into a pile on on end of a cutting board. Dampen your hands and roll rice mixture into a ball - the size is your choosing! (we usually like them the size of baseballs. some like them small like meatballs)
Now coat each ball with bread crumbs.

*note: You can add some browned chop meat and peas and a dab of tomato sauce in the middle of these before rolling in crumbs if you like. We do that and make the balls big and this is now a main meal!

In a small, deep skillet, heat olive oil to 350° and fry each ball turning as needed until evenly browned on all sides. Drain on paper towels and serve warm.

*note: you can use a deep fryer for this last part frying one or two large balls at a time or 6 small ones at a time. Temperature is the same for the oil in your deep fryer.

If serving them large put them on a plate and have a gravy bowl with sauce on the side.]]>
These cheesy fried rice balls are served with Italian dinners as a side or you can make them a main meal.

Rice Balls

Ingredients:

• 2 eggs
  
• 1/3 cup Parmesan cheese
  
• 1 Tbsp dried parsley
  
• 1/4 tsp fresh ground pepper
  
• 1 tsp salt
  
• 1 quart water
  
• 1 tsp (additional) salt
  
• 1 cup uncooked white rice
  
• 1 1/2 cups dried flavored bread crumbs
  
• 2 cups olive oil
  
• *note: if you have a deep fryer, you can use that instead of pan frying
  

IN a medium bowl, whisk together eggs, cheese, parsley, pepper and 1 tsp salt. Cover and refrigerate.

Pour water and 1 tsp salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and pour in egg mixture, stirring rapidly to prevent egg from scrambling.
Allow rice to cool for 1 hour at room temp.

Pout bread crumbs into a pile on on end of a cutting board. Dampen your hands and roll rice mixture into a ball - the size is your choosing! (we usually like them the size of baseballs. some like them small like meatballs)
Now coat each ball with bread crumbs.

*note: You can add some browned chop meat and peas and a dab of tomato sauce in the middle of these before rolling in crumbs if you like. We do that and make the balls big and this is now a main meal!

In a small, deep skillet, heat olive oil to 350° and fry each ball turning as needed until evenly browned on all sides. Drain on paper towels and serve warm.

*note: you can use a deep fryer for this last part frying one or two large balls at a time or 6 small ones at a time. Temperature is the same for the oil in your deep fryer.

If serving them large put them on a plate and have a gravy bowl with sauce on the side.]]> https://twitchinkitchen.com/thread-303.html Wed, 08 Oct 2008 01:51:27 -0400 https://twitchinkitchen.com/thread-303.html
Toasted vegatable seaweed sheets (nori)
Small grain brown rice
carrots
red cabbage
pickles
radish
beets
wassabi
tahini sauce

Depending upon how many you would like to make, peel and cut carrots lengthwise. Slice pickles lengthwise, slice radish so that the pieces line up end to end. Boil the beets so that they retain a small amount of firmness but are easy to bite into. Place all the veggies on a platter and set aside. Mix your tahini sauce with a little bit of lemon and minced garlic or you may take the short cut and add some of your favorite italian salad dressing instead. Set in fridge until ready to serve. Boil enough rice to serve your guest (i.e. 1 cup if it's only you and 2 cups if you have one guest, etc.)

Assemble your sushi: place the nori sheet on a sushi roller (substitute this for a piece of wax paper if you do not own a roller). Spread cooked brown rice on top leaving about 1/4 of the sheet exposed. Place the veggies (any combination of 3) on your rice close to the beginning of the roll. Begin to roll your sushi slowly until there is no more rice exposed and the nori is in one complete roll. Let the roll sit on a platter for a couple of minutes (usually after you've finished rolling all that you need to roll). Cut the nori across, creating disk-like shapes and place them on a small platter for serving. Now mix your wasabi as directed on the can and let sit until you have plated all that you are serving. Now, bring the tahini sauce out and the sliced pickled ginger. place a generous serving of tahini on the plate (optionally in a small sauce bowl) along with a few pieces of pickled ginger and wasabi and serve to your guest.




Prep. variation: You could boil your rice with some fresh ginger for a wonderful robust flavor.

Serving variation: add some slices of pickled ginger on top of your nori for a surprising flavor enhancement.]]>
Toasted vegatable seaweed sheets (nori)
Small grain brown rice
carrots
red cabbage
pickles
radish
beets
wassabi
tahini sauce

Depending upon how many you would like to make, peel and cut carrots lengthwise. Slice pickles lengthwise, slice radish so that the pieces line up end to end. Boil the beets so that they retain a small amount of firmness but are easy to bite into. Place all the veggies on a platter and set aside. Mix your tahini sauce with a little bit of lemon and minced garlic or you may take the short cut and add some of your favorite italian salad dressing instead. Set in fridge until ready to serve. Boil enough rice to serve your guest (i.e. 1 cup if it's only you and 2 cups if you have one guest, etc.)

Assemble your sushi: place the nori sheet on a sushi roller (substitute this for a piece of wax paper if you do not own a roller). Spread cooked brown rice on top leaving about 1/4 of the sheet exposed. Place the veggies (any combination of 3) on your rice close to the beginning of the roll. Begin to roll your sushi slowly until there is no more rice exposed and the nori is in one complete roll. Let the roll sit on a platter for a couple of minutes (usually after you've finished rolling all that you need to roll). Cut the nori across, creating disk-like shapes and place them on a small platter for serving. Now mix your wasabi as directed on the can and let sit until you have plated all that you are serving. Now, bring the tahini sauce out and the sliced pickled ginger. place a generous serving of tahini on the plate (optionally in a small sauce bowl) along with a few pieces of pickled ginger and wasabi and serve to your guest.




Prep. variation: You could boil your rice with some fresh ginger for a wonderful robust flavor.

Serving variation: add some slices of pickled ginger on top of your nori for a surprising flavor enhancement.]]> https://twitchinkitchen.com/thread-228.html Thu, 08 May 2008 13:37:53 -0400 https://twitchinkitchen.com/thread-228.html

This is our own family recipe.
There is no meat or fish in this dish and is most likely the simplest thing to whip together in a pinch or if you need something 'jazzy' to make an impression.

Stuffed Mushrooms

Ingredients:

1 package (or more to your liking/needs) Large sized whole fresh mushrooms.
Italian flavored bread crumbs
Oregano
Basil
garlic, lots of it, crushed
salt & pepper to taste
Light olive oil


Take the stems out of the mushrooms and put them in a food processor to chop them finely.

Take that out and measure how much you have.
Double that amount in breadcrumbs and add that to the mushroom stems in a bowl with the crushed garlic and salt & pepper.

mix it a bit, then if you want, toss it in the food processor for a quick spin to mix it all again.

Line the bottom a baking pan with the stemless mushroom caps. Fill each one of these up with the filling and pack it into the little nooks and crannies. Then if there is still filling keep adding it to the mushroom caps until it is all gone.

Drizzle olive oil over each mushroom until they look 'wet'. Add water to the pan to about 3/4 inch and cover with tin foil.

Bake at 350°F for about an hour or until they look done. Mushrooms should be well done, dark brown in color and almost 'mushy'.
Take the foil off for about 15 minutes cooking time at the end.

Enjoy.


  IMG_5280.JPG (Size: 2.25 MB / Downloads: 0) ]]>

This is our own family recipe.
There is no meat or fish in this dish and is most likely the simplest thing to whip together in a pinch or if you need something 'jazzy' to make an impression.

Stuffed Mushrooms

Ingredients:

1 package (or more to your liking/needs) Large sized whole fresh mushrooms.
Italian flavored bread crumbs
Oregano
Basil
garlic, lots of it, crushed
salt & pepper to taste
Light olive oil


Take the stems out of the mushrooms and put them in a food processor to chop them finely.

Take that out and measure how much you have.
Double that amount in breadcrumbs and add that to the mushroom stems in a bowl with the crushed garlic and salt & pepper.

mix it a bit, then if you want, toss it in the food processor for a quick spin to mix it all again.

Line the bottom a baking pan with the stemless mushroom caps. Fill each one of these up with the filling and pack it into the little nooks and crannies. Then if there is still filling keep adding it to the mushroom caps until it is all gone.

Drizzle olive oil over each mushroom until they look 'wet'. Add water to the pan to about 3/4 inch and cover with tin foil.

Bake at 350°F for about an hour or until they look done. Mushrooms should be well done, dark brown in color and almost 'mushy'.
Take the foil off for about 15 minutes cooking time at the end.

Enjoy.


  IMG_5280.JPG (Size: 2.25 MB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-196.html Thu, 17 Apr 2008 16:17:07 -0400 https://twitchinkitchen.com/thread-196.html

No this isn't just the name of a movie but it's truly a real American dish! It's delicious and you can even add creamy white gravy to it!

Fried Green Tomatoes

Ingredients:

Firm Green Tomatoes
Flour or cornmeal
Oil or bacon fat for frying (use veg oil unless you want to clog your arteries!)
Salt & pepper
Sugar

Slice the tomatoes into 1/2 inch slices.
Dip slices into flour or cornmeal that is seasoned with salt and pepper to taste.

Fry in oil until nicely browned turning once for each side. Just before removing from teh oil, sprinkle each slice with 1/2 to 1 teaspoon sugar.
Keep in a warm place to serve with gravy or serve at once while hot.

Click here for GRAVY recipe. - Use the thin white gravy!]]>

No this isn't just the name of a movie but it's truly a real American dish! It's delicious and you can even add creamy white gravy to it!

Fried Green Tomatoes

Ingredients:

Firm Green Tomatoes
Flour or cornmeal
Oil or bacon fat for frying (use veg oil unless you want to clog your arteries!)
Salt & pepper
Sugar

Slice the tomatoes into 1/2 inch slices.
Dip slices into flour or cornmeal that is seasoned with salt and pepper to taste.

Fry in oil until nicely browned turning once for each side. Just before removing from teh oil, sprinkle each slice with 1/2 to 1 teaspoon sugar.
Keep in a warm place to serve with gravy or serve at once while hot.

Click here for GRAVY recipe. - Use the thin white gravy!]]> https://twitchinkitchen.com/thread-183.html Tue, 15 Apr 2008 14:54:22 -0400 https://twitchinkitchen.com/thread-183.html Ingredients

1/2 doz. eggs
1/2 tsp. salt
2 doz. ramps
1/4 c. bacon drippings




Directions

Clean and cut up ramps, using 1/2 of the stems.
Place bacon drippings in iron skillet; heat to sizzling.
Put in ramps and salt; fry until tender.
Scramble eggs; pour over ramps and stir until eggs are done.
Serve with crisp bacon and cornbread.]]> Ingredients

1/2 doz. eggs
1/2 tsp. salt
2 doz. ramps
1/4 c. bacon drippings




Directions

Clean and cut up ramps, using 1/2 of the stems.
Place bacon drippings in iron skillet; heat to sizzling.
Put in ramps and salt; fry until tender.
Scramble eggs; pour over ramps and stir until eggs are done.
Serve with crisp bacon and cornbread.]]> https://twitchinkitchen.com/thread-182.html Tue, 15 Apr 2008 14:51:22 -0400 https://twitchinkitchen.com/thread-182.html
Parboil in plain water.
While ramps are boiling, fry bacon in large iron skillet to point just before they become crisp.
Cut bacon in pieces.
Drain parboiled ramps and place in hot bacon fat.
Season with salt and pepper to taste; fry until done.
Serve garnished with boiled eggs, sliced.

Ramps are often cooked without boiling.

Some cooks break eggs over ramps during final seconds of cooking and stir lightly. Remove when eggs are done. Serve.]]>
Parboil in plain water.
While ramps are boiling, fry bacon in large iron skillet to point just before they become crisp.
Cut bacon in pieces.
Drain parboiled ramps and place in hot bacon fat.
Season with salt and pepper to taste; fry until done.
Serve garnished with boiled eggs, sliced.

Ramps are often cooked without boiling.

Some cooks break eggs over ramps during final seconds of cooking and stir lightly. Remove when eggs are done. Serve.]]> https://twitchinkitchen.com/thread-167.html Sat, 12 Apr 2008 08:35:38 -0400 https://twitchinkitchen.com/thread-167.html

A Chinese friend of mine gave me this recipe years and years ago and I still make it today. I must say my rice is WAY better than the one you get in any restaurant (except in Chinatown, NYC) today!

I also put it here as a veggie dish instead of side dish because the pork and other veggies can make this a meal in itself and I know some Chinese who actually say this is not just a side dish.

This is great if you made white rice and have allot of leftovers and need ideas of what to do with it!

Fried Rice

Ingredients:

4 cups cooked and drained white rice
4 Tbsp peanut oil
1 tsp salt
1/4 tsp pepper
2 eggs, beaten well
3/4 cup chopped scallions (green onions)
1 1/2 cup julienne cut roast pork or chicken
2 Tbsp soy sauce
half handful sprouts

Cook the rice the DAY BEFORE you want to use it and refrigerate overnight.

Heat peanut oil in a deep skillet or Wok. You are going to cook this hot and fast on a high heat setting!

Cook the rice in it stirring constantly and steadily pressing out all lumps until the rice turns a nice golden brown.
Add the pork or chicken, scallions, salt and pepper. Cook 1 minute, stirring constantly.

Make a hollow in the center and pour the eggs into it and start stirring fast until they start to set up. Then mix it all together into the rice mixture.

Blend in the parsley and soy sauce.

Variations:
You can use shrimp, lobster, or other seafood or meat if you choose instead of pork or chicken.

Serves 4 - 6]]>

A Chinese friend of mine gave me this recipe years and years ago and I still make it today. I must say my rice is WAY better than the one you get in any restaurant (except in Chinatown, NYC) today!

I also put it here as a veggie dish instead of side dish because the pork and other veggies can make this a meal in itself and I know some Chinese who actually say this is not just a side dish.

This is great if you made white rice and have allot of leftovers and need ideas of what to do with it!

Fried Rice

Ingredients:

4 cups cooked and drained white rice
4 Tbsp peanut oil
1 tsp salt
1/4 tsp pepper
2 eggs, beaten well
3/4 cup chopped scallions (green onions)
1 1/2 cup julienne cut roast pork or chicken
2 Tbsp soy sauce
half handful sprouts

Cook the rice the DAY BEFORE you want to use it and refrigerate overnight.

Heat peanut oil in a deep skillet or Wok. You are going to cook this hot and fast on a high heat setting!

Cook the rice in it stirring constantly and steadily pressing out all lumps until the rice turns a nice golden brown.
Add the pork or chicken, scallions, salt and pepper. Cook 1 minute, stirring constantly.

Make a hollow in the center and pour the eggs into it and start stirring fast until they start to set up. Then mix it all together into the rice mixture.

Blend in the parsley and soy sauce.

Variations:
You can use shrimp, lobster, or other seafood or meat if you choose instead of pork or chicken.

Serves 4 - 6]]> https://twitchinkitchen.com/thread-158.html Thu, 10 Apr 2008 15:59:23 -0400 https://twitchinkitchen.com/thread-158.html

This was handed down to me when I "inherited" my mom's recipe file.

Rice Fritters

Ingredients:

1 cup sifted flour
2 tsp baking powder 1/2 tsp salt
2 eggs
1/3 cup coconut cream (can find in the Goya section of any US supermarket) or heavy cream.
1 tsp vanilla extract
1 cup soft cooked rice
Oil for deep frying

Sift the flour, baking powder, and salt into a bowl. Beat the eggs, cream and vanilla together then mix into the flour mixture until smooth. Stir in the rice.

Heat the oil to 370°F and drop the mixture into it by the tablespoon. Fry until golden brown.
Drain on paper towels and serve hot.

Makes about 24 fritters.]]>

This was handed down to me when I "inherited" my mom's recipe file.

Rice Fritters

Ingredients:

1 cup sifted flour
2 tsp baking powder 1/2 tsp salt
2 eggs
1/3 cup coconut cream (can find in the Goya section of any US supermarket) or heavy cream.
1 tsp vanilla extract
1 cup soft cooked rice
Oil for deep frying

Sift the flour, baking powder, and salt into a bowl. Beat the eggs, cream and vanilla together then mix into the flour mixture until smooth. Stir in the rice.

Heat the oil to 370°F and drop the mixture into it by the tablespoon. Fry until golden brown.
Drain on paper towels and serve hot.

Makes about 24 fritters.]]> https://twitchinkitchen.com/thread-157.html Thu, 10 Apr 2008 15:49:37 -0400 https://twitchinkitchen.com/thread-157.html Parslied Potatoes

Ingredients:

1 1/2 pounds small new red potatoes, scrubbed
1 Tbsp vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh pasley - divided
1/2 tsp pepper

Peel a strip of skin from the circumference of each potato, place in cold water and set aside.

Heat a large skillet over medium high heat, add the oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley, mix well. Bring to a boil.

Place potatoes in a single layer in the skillet. Return to a boil, reduce heat to a simmer.
Simmer covered for about 10 minutes or until potatoes are tender.

Remove potatoes with a slotted spoon to a serving bowl. Add pepper to skillet, stir. Now spoon that sauce over the potatoes and sprinkle with the remaining parsley.

Variation:
Replace the fresh parsley with fresh basil and add 1/4 teaspoon hot red pepper flakes for an Italian 'twist'.]]> Parslied Potatoes

Ingredients:

1 1/2 pounds small new red potatoes, scrubbed
1 Tbsp vegetable oil
1 medium onion, chopped
1 small clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh pasley - divided
1/2 tsp pepper

Peel a strip of skin from the circumference of each potato, place in cold water and set aside.

Heat a large skillet over medium high heat, add the oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley, mix well. Bring to a boil.

Place potatoes in a single layer in the skillet. Return to a boil, reduce heat to a simmer.
Simmer covered for about 10 minutes or until potatoes are tender.

Remove potatoes with a slotted spoon to a serving bowl. Add pepper to skillet, stir. Now spoon that sauce over the potatoes and sprinkle with the remaining parsley.

Variation:
Replace the fresh parsley with fresh basil and add 1/4 teaspoon hot red pepper flakes for an Italian 'twist'.]]> https://twitchinkitchen.com/thread-134.html Mon, 07 Apr 2008 20:32:27 -0400 https://twitchinkitchen.com/thread-134.html 1 cup cucumber/ranch dressing
1 double pk hidden valley ranch dressing packets
any veggies you choose (we use 1 green pepper , broccoli , cauliflower and carrots(about 10)if you want more color 1 red pepper)chop or shred into fine pieces and mix together in bowl shredded yellow cheese(like for tacos)1 bag
2 packs tortilla shells any size
tooth picks
let cream cheese and shells get room temp. when soft mix cream cheese , cucumber ranch dressing and both pks hidden valley ranch mix together well.
spread about 1 to1 1/2 tbl spoons on shell , spread handful of mixed veggies next all over then spread cheese . Now roll shells up and use tooth picks to hold closed , I usually use 4 or 5 slice in between tooth picks and lastly ENJOY]]> 1 cup cucumber/ranch dressing
1 double pk hidden valley ranch dressing packets
any veggies you choose (we use 1 green pepper , broccoli , cauliflower and carrots(about 10)if you want more color 1 red pepper)chop or shred into fine pieces and mix together in bowl shredded yellow cheese(like for tacos)1 bag
2 packs tortilla shells any size
tooth picks
let cream cheese and shells get room temp. when soft mix cream cheese , cucumber ranch dressing and both pks hidden valley ranch mix together well.
spread about 1 to1 1/2 tbl spoons on shell , spread handful of mixed veggies next all over then spread cheese . Now roll shells up and use tooth picks to hold closed , I usually use 4 or 5 slice in between tooth picks and lastly ENJOY]]> https://twitchinkitchen.com/thread-85.html Sat, 05 Apr 2008 19:07:28 -0400 https://twitchinkitchen.com/thread-85.html I put this here because I changed it from it's original version

This calls for regular white rice, but I use a 'fancy' rice blend as it really punches up the flavor! You can use white if you prefer.

Rice and beans Arab style

Ingredients:
1 1/4 cup Royal Blend brand rice -- the blend with the Texmati white, brown and wild and red rices.
olive oil
1 small onion - chopped
1 can chick peas - drained of liquid & rinsed

Boil the rice - uncovered - in about 4 cups of salted water for 15 minutes (this method of cooking rice makes the best rice. You won't see the water absorbed fully this way)
Drain and rinse the rice (use hot water to rinse!).
Put back into the pot and drizzle some olive oil (about 2 tablespoons) on the rice & mix well.
Cover and let steam with an EXTREMELY low flame for another 10 minutes.

While that is steaming, take a tablespoon of olive oil and cook the onions & chick peas until the onions are clear.

Toss them into the rice, mix well and enjoy!]]> I put this here because I changed it from it's original version

This calls for regular white rice, but I use a 'fancy' rice blend as it really punches up the flavor! You can use white if you prefer.

Rice and beans Arab style

Ingredients:
1 1/4 cup Royal Blend brand rice -- the blend with the Texmati white, brown and wild and red rices.
olive oil
1 small onion - chopped
1 can chick peas - drained of liquid & rinsed

Boil the rice - uncovered - in about 4 cups of salted water for 15 minutes (this method of cooking rice makes the best rice. You won't see the water absorbed fully this way)
Drain and rinse the rice (use hot water to rinse!).
Put back into the pot and drizzle some olive oil (about 2 tablespoons) on the rice & mix well.
Cover and let steam with an EXTREMELY low flame for another 10 minutes.

While that is steaming, take a tablespoon of olive oil and cook the onions & chick peas until the onions are clear.

Toss them into the rice, mix well and enjoy!]]> https://twitchinkitchen.com/thread-83.html Sat, 05 Apr 2008 19:01:26 -0400 https://twitchinkitchen.com/thread-83.html
Broccoli
Spinach
Brussels Sprouts
String beans (green beans)
Asparagus - spears or tips

If using frozen vegs, let them thaw out some or put in microwave until thawed. Keep the water.

Take a huge amount of garlic, like 6 cloves or more if you are nuts about garlic like me!

Put the garlic through a garlic press and put the mushed bits left over in the pan too. Toss in some olive oil to cover the bottom of the pan and let the garlic toast a bit. Not too much though!

Toss in the veggies of the day, and mix with the garlic & oil to cover well. Add some salt if you like now.

When the veggies you are using is heated up well, add a small amount of water and cover. Let the veggies cook until pretty well done and then remove the lid to let the water evaporate.

There should be some 'gunk' forming on the veggies and pan bottom and let the water reduce off now, watching not to burn the veggies or garlic.

Serve Spinach and Broccoli with lemon wedges and the sprouts and Asparagus as is.

Oh this is heaven.]]>
Broccoli
Spinach
Brussels Sprouts
String beans (green beans)
Asparagus - spears or tips

If using frozen vegs, let them thaw out some or put in microwave until thawed. Keep the water.

Take a huge amount of garlic, like 6 cloves or more if you are nuts about garlic like me!

Put the garlic through a garlic press and put the mushed bits left over in the pan too. Toss in some olive oil to cover the bottom of the pan and let the garlic toast a bit. Not too much though!

Toss in the veggies of the day, and mix with the garlic & oil to cover well. Add some salt if you like now.

When the veggies you are using is heated up well, add a small amount of water and cover. Let the veggies cook until pretty well done and then remove the lid to let the water evaporate.

There should be some 'gunk' forming on the veggies and pan bottom and let the water reduce off now, watching not to burn the veggies or garlic.

Serve Spinach and Broccoli with lemon wedges and the sprouts and Asparagus as is.

Oh this is heaven.]]> https://twitchinkitchen.com/thread-77.html Sat, 05 Apr 2008 18:43:23 -0400 https://twitchinkitchen.com/thread-77.html
Potato Bacon Torte

Ingredients:
3 or 4 baking potatoes
Package of bacon
Chunk of Parmesan cheese
freshly ground pepper
salt
Parchment baking paper
6 inch wide x 2 or 3 inch deep cast iron pan that is safe to go in the oven to bake.

Line the pan with parchment paper and then line the pan with bacon and let much of it hang over the edge. It will be folded over the top of the 'taters once it's ready to bake.

Slice the potatoes into circles about 1/8 th inch thick (give or take in thickness)

Now, layer the potatoes, in a single layer on the bottom of the pan.
Don't worry if there are 'holes' between the slices, that's OK.

Make layers until they reach the top like so:

Potatoes
grate some cheese to cover
coarsely ground black pepper
salt
Potatoes
grate some cheese to cover
coarsely ground black pepper
salt

Do this until the stack is just above the top of the rim of the pan.
Now, fold the overhanging bacon to make a 'lid'. I usually put a toothpick weaved into the bacon to keep it from opening up and curling during cooking.

Trim off any excess paper and make sure to leave about an inch all around.
Bake in a 325 degree oven for a couple of hours, until a metal pick inserts into the potatoes smoothly.

Let cool a few minutes and slice into wedges like pie and serve with steak with caramelized onions, and a shitake mushroom sauce.

We are talking heaven to the taste buds people!]]>
Potato Bacon Torte

Ingredients:
3 or 4 baking potatoes
Package of bacon
Chunk of Parmesan cheese
freshly ground pepper
salt
Parchment baking paper
6 inch wide x 2 or 3 inch deep cast iron pan that is safe to go in the oven to bake.

Line the pan with parchment paper and then line the pan with bacon and let much of it hang over the edge. It will be folded over the top of the 'taters once it's ready to bake.

Slice the potatoes into circles about 1/8 th inch thick (give or take in thickness)

Now, layer the potatoes, in a single layer on the bottom of the pan.
Don't worry if there are 'holes' between the slices, that's OK.

Make layers until they reach the top like so:

Potatoes
grate some cheese to cover
coarsely ground black pepper
salt
Potatoes
grate some cheese to cover
coarsely ground black pepper
salt

Do this until the stack is just above the top of the rim of the pan.
Now, fold the overhanging bacon to make a 'lid'. I usually put a toothpick weaved into the bacon to keep it from opening up and curling during cooking.

Trim off any excess paper and make sure to leave about an inch all around.
Bake in a 325 degree oven for a couple of hours, until a metal pick inserts into the potatoes smoothly.

Let cool a few minutes and slice into wedges like pie and serve with steak with caramelized onions, and a shitake mushroom sauce.

We are talking heaven to the taste buds people!]]>