Recipes/Preparation of food. Pics okay, but tell us how it's prepared.

[SkedAddled]

I posted something about mashed potatoes, and it exploded to far more than I expected.

So here's the start: share recipes, preparations, ingredients, all of it right here.
Photos are most welcome, while I'd encourage this thread to be about recipes
and actual preparation of foods instead of just images of a final result.

Seems to me that many of us like to cook and try new things, so let's start it out here.

 

[SkedAddled]

My own coleslaw, liked by many, is this:

Shredded cabbage greens, typically including green cabbage, purple cabbage, and shredded carrots.

The dressing is mayonnaise(NOT Miracle Whip), some sugar, apple cider vinegar, dill weed.
Mix thoroughly, taste, make adjustments as desired.
My coleslaw is always tangy and sweet, without the bitter horseradish taste
found in the majority of commercially-produced variations.

 

[joayne]

I love coleslaw..

Green cabbage very thinly sliced , grated carrots, thinly sliced sweet onions and very thinly matchstick cut green apple.

Mayo
Porter Sierra Nevada mustard
Apple cider vinegar/rice wine vinegar mix
Olive oil
Salt and pepper

 

[SkedAddled]

I love coleslaw..

Green cabbage very thinly sliced , grated carrots, thinly sliced sweet onions and very thinly matchstick cut green apple.

Mayo
Porter Sierra Nevada mustard
Apple cider vinegar/rice wine vinegar mix
Olive oil
Salt and pepper

I've never added any kind of mustard to my coleslaw, as I like the creamy/tangy/sweet combination,
and the apples are a new one to me.
I may have to try this combination and compare notes with you later.

 

[SkedAddled]

Here's one to confound everyone: potroast and spaghetti.
It apparently has a Germanic origin, loved by my mom's family,
and it's a huge comfort-food thing for me.

Get a potroast cut of beef or pork.
Something you can put in a low-temperature oven for hours.
You want to roast it low and slow, like 5 to six hours.

It goes into a roasting pan or suitable vessel with sliced mushrooms
(Baby-Bella are my choice) and onion. Slide it into the oven for at least 4 hours,
with the temperature at or below 250F. This yields lots of drippings from the meat.

After around the four-hour mark, take the roast out the oven, transfer it to a plate,
and make gravy from the drippings. I put the meat into a pie plate
and put it into the oven to keep warm, while I move on.

While the gravy is being considered, start boiling the pasta.
Then make the gravy. I use a mixture of flour+water, you may prefer
cornstarch; it doesn't matter.

Here's where it gets tricky:
As the drippings and fats from the roast get back to a boiling point,
you add some of that back to the Spaghetti pasta you've just prepared
so that you can add cheese and mix it all up.

You then plate it, douse it all in the gravy you just made, and enjoy
a scrumptious meal.

 

[dxd]

ok, far too many years ago there was a chain around here called El Pollo Asado, and they served a different coleslaw.
Very basic. The first time we got it we just looked at it, then cringed and took a little bite. yummmm!

Cabbage, pineapple tidbits, miniature marshmallows, and dressing (Miracle Whip (yuck) or Mayo) I think sometimes they switched it up. No marshmallows if it was Miracle Whip- too sweet - or add roasted sunflower seed kernels for that touch of salt.

 

[Kuma5]

Following the potato thread we liked this simple base potato salad variant that opens to adding other ingredients:
Crème fraîche
Chopped dill
A pinch or so of salt and pepper to taste.
Smoked chicken, brisket or ribs, tri-tip would be killer too.

 

[SkedAddled]

ok, far too many years ago there was a chain around here called El Pollo Asado, and they served a different coleslaw.
Very basic. The first time we got it we just looked at it, then cringed and took a little bite. yummmm!

Cabbage, pineapple tidbits, miniature marshmallows, and dressing (Miracle Whip (yuck) or Mayo) I think sometimes they switched it up. No marshmallows if it was Miracle Whip- too sweet - or add roasted sunflower seed kernels for that touch of salt.

I can honestly say that doesn't appeal to me at all, but if you enjoyed it, it's all that matters.

That's what I'm on about with this:
Tell us about what you like, how it's prepared, how you do it, what you like.

 

[SkedAddled]

ok, far too many years ago there was a chain around here called El Pollo Asado, and they served a different coleslaw.
Very basic. The first time we got it we just looked at it, then cringed and took a little bite. yummmm!

Cabbage, pineapple tidbits, miniature marshmallows, and dressing (Miracle Whip (yuck) or Mayo) I think sometimes they switched it up. No marshmallows if it was Miracle Whip- too sweet - or add roasted sunflower seed kernels for that touch of salt.

Sounds to be not 'very basic' to me at all. It sounds atrocious.

 

[dxd]

I guess I should have said simple, meaning only 4 ingredients.
nah, basic coleslaw was chopped green cabbage, shredded carrot, mayo, and just enough vinegar to give it a hint of tartness, maybe a little black pepper or green onion.

 

[SkedAddled]

Following the potato thread we liked this simple base potato salad variant that opens to adding other ingredients:
Crème fraîche
Chopped dill
A pinch or so of salt and pepper to taste.
Smoked chicken, brisket or ribs, tri-tip would be killer too.

Mine's similar, albeit more simple.

Potatoes & eggs boiled together, with potatoes peeled & cubed, eggs hard-cooked.
Drain and chill.
Eggs yolks into a small bowl, chop whites, into a large bowl with potatoes.
Finely chopped celery.
Dill pickle brine.
Mash yolks to powder, add to large bowl.
Lots of Dill weed.
Mayonnaise(never Miracle Whip; Best Foods/Hellmann's or Duke's).
Salt as desired, maybe some ground black pepper.
Optional - finely-chopped chives/green onion

Mix well, best if refrigerated overnight.

 

[joayne]

I like potato salad German style sometimes.. Vinegar and Oil as the dressing.
I don't like the overcooked mashed potato salad

 

[SkedAddled]

My only experience with German-style is as a warm dish, and I don't care for it.

When I make potato salad, I keep it firm.

 

[OhLook]

I don't care for the taste or texture of mayo, don't even keep it around. For potato salad, I make a dressing that starts with low-fat sour cream thinned with olive oil and vinegar, lemon juice, or some of each. Then add salt, pepper, dill weed, chopped straight-leaf parsley, scallion tops. Optional: paprika, garam masala, chopped bell pepper, chopped radishes. Make the dressing in a big bowl while the potatoes boil so they can go into it and get stirred around to soak it up before they cool.

For a less calorific salad, use half potatoes and half steamed or microwaved cauliflower.

 

[SkedAddled]

Here's an easy one that's quick to prepare, and tastes great: Beef Stroganoff

1 to 1-1/2 Pounds beef, cubed small
Flour
2 cans/boxes beef broth(approx ~15 oz)
1 packet Lipton's onion soup mix(I use the Beefy Onion).
8-16 oz mushrooms, sliced. I prefer Baby Bella.
Medium egg noodles
Dry or fresh Thyme, about 3/4 Tbsp.
Sour cream
Salt to taste

Empty broth and mushrooms into a saucepan and heat to simmer.
In a bag, coat meat with flour. A few Tablespoons will suffice.
Add meat and Thyme to pan when the mushrooms are almost fully cooked,
continue simmering, stirring frequently, until beef is tender,
then put on warm.

While noodles begin to cook, raise heat to a slow boil for the beef mixture,
stirring in around 12 oz of sour cream. Ready to serve when the sour cream
has been thoroughly dissolved.

Drain noodles, fill a bowl, drench it with the gravy-like stuff, and enjoy!

 

[SkedAddled]

For a less calorific salad, use half potatoes and half steamed or microwaved cauliflower.

Gotta admit, I despise cauliflower.

Broccoli is fine, but cauliflower is foul to me.

 

[SkedAddled]

And what is garam masala? Google hasn't been of much help.

Also, any bell pepper is never found in my dishes.
I've got the gene which makes cilantro taste nasty to me,
so I suspect it's got something to do with my hatred of bell peppers.

 

[Kuma5]

I don't care for the taste or texture of mayo, don't even keep it around. For potato salad, I make a dressing that starts with low-fat sour cream thinned with olive oil and vinegar, lemon juice, or some of each. Then add salt, pepper, dill weed, chopped straight-leaf parsley, scallion tops. Optional: paprika, garam masala, chopped bell pepper, chopped radishes. Make the dressing in a big bowl while the potatoes boil so they can go into it and get stirred around to soak it up before they cool.

For a less calorific salad, use half potatoes and half steamed or microwaved cauliflower.

Greek yogurt is one we use as substitute for mayo and for similar creamy type textures. This also bakes well so she's been using it for other moisture enhancements for those goodies.

Gotta admit, I despise cauliflower.

Broccoli is fine, but cauliflower is foul to me.

As a kid I loved cauliflower. Still do though it creates air bubbles so that type of stomach ache isn't welcomed.

 

[OhLook]

And what is garam masala? Google hasn't been of much help.

To oversimplify, garam masala is one kind of curry powder. If it isn't exactly that, maybe someone who knows South Asian food will correct me.

Also, any bell pepper is never found in my dishes.
I've got the gene which makes cilantro taste nasty to me,
so I suspect it's got something to do with my hatred of bell peppers.

I don't like cilantro, and I do like bell peppers. Cannot explain.

 

[Capn Jack]

To oversimplify, garam masala is one kind of curry powder. If it isn't exactly that, maybe someone who knows South Asian food will correct me.

I don't like cilantro, and I do like bell peppers. Cannot explain.

You (and your citation) got it right. Most Indian stores carry it pre-made.