BB Recipe Collection #1

Laura that sounds good. I do the same thing with a roast. I cut it up in cubes, and cook in butter until done. I love cooking with Lemon. Try a little ginger or oriental 5 spice with your meat also. I also love serving it with rice. I like using green onion too with it.

Now you made me hungry for it.

Sherrie

 

OK Gina and Kate! No fair ganging up on me at the same time! This will be embarrasing to me, but I will tell you anyway. (I can laugh about it now...but I sat down and cried at the time).

First of all, I love garlic and I use either garlic salt or garlic powder in almost everything I cook. However, I had NEVER used REAL garlic until........

I was making these delicious garlic tortilla appetizers to take to a potluck. I had eaten them before and they were scrumptious and the recipe made GOBS!

The recipe called for a 'clove' of garlic. I bought what I thought was a 'clove' of garlic. (Now I know I bought a bulb) To make a long story short, I put the whole thing in and let me TELL you...IT WAS TOO MUCH GARLIC!!!!

I had to throw the whole batch out. That's my story and I'm stickin' to it.

Now; since I fessed up....ya'll got any embarrassing cooking stories to tell??? Oops, maybe that should be another thread...


Sue

 

Gina grasps Sue's shoulders and forces Sue to look straight into her eyes.
I then make her repeat 3 times "I'm ok. Garlic's ok. It was not my fault."

 

Gina

I know this is going to sound silly. But I don't know how to measure REAL garlic and it SCARES me! Any suggestions?

At least when I use garlic powder or salt, I know I'm not going to have to throw out a whole meal.


Sue

 

If you don't want the flavor to be too strong just a clove or two (not a BULB ) will do in most meals. It becomes stronger as it cooks, so start out with just one and add more as you see fit.
Don't slice it, crush it with the back of spoon and you can use less and it will flavor the food faster.
If you're really worried about it or until you get used to it, soften a few cloves in some hot water and mash it, and just add a little at a time as suited to your taste. For those who aren't garlic lovers it's usually better tolerated this way as you don't get big chunks or pieces in a bit and it's a more even flavoring.
I use garlic salt at times, but then you have to adjust the salt and all that, and it's just not the same to me.
Gina

 

Thanks Gina! Would using a garlic press be considered cheating? I don't have one, but it might be worth investing in one. That way I would just get the juice?

 

Hi Kate,
I must confess that I am - "a bit of this, and a few of those" type of cook but I will look up some Welsh traditional recipies for you. ..... I`ll ask my mother who is a wonderful cook and does it properly -
Gwyneth

 

Gwyneth..I am very interested in your mothers recipes! So how did the scones turn out? And do you eat scones with tea...or what do you do? I heard you are suppose to eat scones with cream tea.

Come on now...teach us some of your traditional things! Tell your mom I want to know everything!

Sherrie

 

Chef Salad...only with salad shrimp and crab meat. Very good.

Sherrie

 

Hi Kate! This was a wonderful idea! I haven't recipes yet, but going to. I was wondering if anyone has the recipe for "Fourth of July Beans"? I had it years ago and lost it. It's something that I made in the crock pot. It is absolutely wonderful! Thanks so much for any help you can give. Can't wait to try some of those recipes on here!
God Bless you!

 

I love chicken and 'hot wings' are the rage right now. However, I don't do hot and spicy so if there is anyone else out there like me...here is a recipe that is NOT hot and spicy and it sounds very easy to make.

CHICKEN WINGS

2 to 3 pounds of chicken wings
1 cup grated Parmesan cheese
Parsley, to taste
Paprika, to taste
1 teaspoon oregano

Preheat oven to 350 degrees. Cut off tips of wings and split the wings in two.

Mix cheese, parsley, paprika, and oregano together.

Roll wings in mixture and bake for one hour. Serve hot or cold.

(Like the hot and spicy wing recipes, this dish also is good with ranch style or bleu cheese dressing.)

Enjoy!
Sue

 

Another good garlic tip..... I buy usually 4 bulbs at one time, so I peel them, pull out the middle (bitter) and throw it into my mini coffee grinder. I put it in a glass jar and put olive oil in it to store it. I always have fresh garlic on hand and don't have to worry about cutting it in small pieces if I am in a hurry...

 

HI Kate,
That recipe for Fourth of July beans. It had hamburger, lima beans, kidney beans, and a bunch of other beans in it. I remember it also had brown sugar in it.
I appreciate all the help you can give me cause it was absolutely delicious.
Becky
(Rebaros)

 

Kate,

It keeps like that for a long time. I couldn't say really how long because I always use it up before it spoils. But it's the oil that keep it fresh. I keep mine in the refer. and I have had it for months at a time.

I have tried roasted garlic and it s is wonderful. It is like butter when done right and to put on a piece of french or italian bread is just heaven.

I love garlic too, I am Italian so I do use a lot of garlic in my dishes. I also use that chopped garlic and smear it all over the top of my pork roast and I cook it that was, then after you can use the cooked garlic in your pork gravy. YUMMY!

I guess all of us that eat a lot of garlic we sure don't have to worry about our colestrol!!!lol

It is tru tho. I had an elevated colestrol and the doc wanted to put me on Lipitor, I told her to give me one month. I started to use more garlic and also took some generic garlic pills, Rite-Aid Brand, the highest MG they had. And in one months time my colestrol was normal and has been so ever since. That was about 3 years ago!!!
EAT up all!!