The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 6 of 36
Oddly enough, in my batch of pre-cooked foods, is one of Carolina-style pulled pork (peppery and vinegary) with grits and Southern greens. And THOSE are a mix of (washed, de-ribbed, and cut-up) greens: mustard, collard, kale, and turnip; cooked till quite soft with butter and oil. (Other recipes use onion, bacon, and vinegar, to cut the sweetness of the onions.) But I have a really hard time finding turnip greens.
Any suggestions?
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PictSweet sells chopped frozen turnip greens. I'll look for some at the stores where I usually shop n see if they're available.
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Pity would be no more,
If we did not MAKE men poor - William Blake
You idiots have been oppressing the entire sexual spectrum as long as you have existed. I can't wait for the day your kind is dead - WISHIMAY
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I'd appreciate it. I've looked at Albertson's and Stater Bros as well as my usual and not so usual stores nearby - TJ's, Sprouts, and Whole Foods.
AH! I just looked it up. Nearby me, the only place that has that (supposedly) is Walmart.
But maybe you have another store you can find. Ralph's perhaps? Or a larger Stater Bros?
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Quote:
Originally posted by SIGNYM:Quote:
Here is an enitrely made-up recipe that family is OK with for quiche. (Hubby hates quiches except for this one.)
Line the bottom (JUST the bottom) of a loaf pan with commercial or homemade pie crust. Bake at 400F until golden, about 15 minutes; remove from oven
Place into food processor or blender
about 6" turkey sausage, sliced
1 carton cottage cheese (I rinse and drain it to reduce salty/sour taste)
6 oz shredded cheese (I use "Italian blend" but you can use whatever you like)
4 eggs
1/4 c flour
1/2 c milk
youcan add cooked broccoli, chopped parsley, cooked onions or fresh green onions or mushrooms
blenderize it to desired texture (You can make it smooth and uniform or leave visible peices of sausage and vegetables ... it's up to you.
Pour into the loaf pan and bake at 325 until inserted knife comes out cleanly, about 1 1/4 hour.
*****
I serve this with a salad on the side and fruit/jello.
=SIGNY
I'm not a big fan of sausage. Would that also work with something like pulled turkey meat? JSF
It depends on the flavor and texture. Sausage or REAL smoked meat adds a smokey flavor and salt. Pulled turkey? What's that? If it's just slow-cooked turkey then it might be kind of flavorless and stringy. OTOH if it has a flavor and texture that you enjoy ... by all means! I can see adding thyme, sage and parsley for a "stuffed turkey" or "turkey pot pie" flavor, just stir in some cooked peas, carrots, celery and even cooked cubed potatoes before pouring it into the loaf pan.Quote:
And I cannot eat cottage cheese. Is there some sort of suitable substitute for that ingredient?-JSF
Hmm... cottage cheese. I remember you bringing that up before. I'm not sure if we ever got to the bottom of whether or not it was a lactose problem (in which milk and all soft cheeses would cause the same reaction of bloating and gas) or whether it was a milk protein problem (in which case ALL cow's milk products would cause the same problem, typically diarrhea) or whether it was a flavor/texture/association problem specific to cottage cheese.
I only use cottage cheese to "bulk up" the quiche with something that's relatively bland and lowfat but still with a lot of protein. If you're OK with cheeses in general then substitue ricotta, part-skim mozarella, lofat swiss or any lofat cheese of choice. If you're using a hard cheese then add milk or water to make up the missing water content... maybe another 1/3 cup or so. Play around with the recipe, it's pretty tolerant.
Cottage cheese. Makes me vomit if I eat it. Always has. Never understood as a kid why I could eat lasagna at home, but at school it would make me sick. My mom had found a version of lasagna which did not include cottage cheese.
As a kid, I couold not eat most cheese (nor tomatoes). Cheese slices, curds, cream, etc, unless cooked. Like on pizza was fine. not grilled cheese. favorite frosting was cream cheese frosting, that was OK. After majority, I weaned myself onto cheese and tomato products.
Always ate real ice cream, until BGH which gives me a reaction like sinus congestion. Always had milk, preferred whole, then 2%, currently 1%, not skim, but only non-BGH milk. Like heavy whipping cram, OK with half & half, not interested in fake Ice cream or fake milk.
Cottage cheese remains one item I still cannot eat without vomiting. But I also avoid raw tomatoes, they would likely make me sick as well.
regarding sausage. Salt is the main reason I have for avoiding and disliking sausage. Unsalted sausage might pique my interest, but the name would still repel me.
pulled turkey would be like roasted, or baked. Usually kinda juicy, but I can see it would not radiate your MEL of SALT.
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When I was really, really little - maybe 3 or so, our mom served a very specific kind of sausage, but, sadly for her, that particular batch was spoiled. Everybody got sick. Then years later she tried to serve it again. None of us kids could get it down - even though we didn't remember the earlier incident. Our bodies remembered! Anyway, maybe that's the thing between you and cottage cheese.
That whole idea of using cottage cheese in lasagna instead of ricotta - I guess that's an WASP (non Italian) thing? Every genuine lasagna I ever had highlighted the light, fresh, dairy flavor of good ricotta. Though I think one can only get good ricotta in certain areas of the country. Anyway, I can't imagine a lasagna made with cottage cheese.
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Ok, so: stir-fried beef. Hubby hates beef (he says) but when it's tender and spicy he likes it ok, apparently!
I use flap meat and trim it very closely and cut it into small pieces, marinade in fish sauce (I use fish sauce instead of tamari because it has a stronger flavor and I don't need to use so much/ make the meat too wet)
Set a frypan on med-hi with coconut oil, add the marinaded beef a little at a time to lightly brown, then set it aside in a bowl and let the juices run out. Drain the pan if juices remain. Reheat the pan with more coconut oil, add the beef and add fresh garlic, sliced, and sprinkle wtih 5-spice powder and chipolte according to taste. (I added the beef juices to the vegetables just to give them a little flavor kick, usually I add a little shrimp, and typically I make this meal with baked tofu and not beef.)
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Pity would be no more,
If we did not MAKE men poor - William Blake
You idiots have been oppressing the entire sexual spectrum as long as you have existed. I can't wait for the day your kind is dead - WISHIMAY
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So that's the secret! I'm glad you found something reliable.
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Quote:Neither can I, which was I was su surprised to see it in America's Test Kitchen Cookbook lasagna, and also surprised to read (here) that it may have been the offending ingredient in school-lunch lasagna. But maybe schools (and their suppliers) don't want to spend the money on ricotta and substitute cottage cheese instead?
Originally posted by 1KIKI:
When I was really, really little - maybe 3 or so, our mom served a very specific kind of sausage, but, sadly for her, that particular batch was spoiled. Everybody got sick. Then years later she tried to serve it again. None of us kids could get it down - even though we didn't remember the earlier incident. Our bodies remembered! Anyway, maybe that's the thing between you and cottage cheese.
That whole idea of using cottage cheese in lasagna instead of ricotta - I guess that's an WASP (non Italian) thing? Every genuine lasagna I ever had highlighted the light, fresh, dairy flavor of good ricotta. Though I think one can only get good ricotta in certain areas of the country. Anyway, I can't imagine a lasagna made with cottage cheese.
I was thinking that maybe cottage cheese is (or was) made with rennet and possible that is what the problem is, but it turns out that cottage cheese is now made without rennet while many of the other cheeses, like Parmesan, are still mmade with rennt.
Quote:https://oureverydaylife.com/which-cheeses-contain-animal-rennet-125313
There are several different kinds of animal rennet used in cheese making. Rennet obtained from a calf is generally used in cheeses made with cow's milk. Goat cheeses are made using kid rennet, and lamb rennet is used in cheeses made with sheep's milk. These days, vegetable rennet, derived from either the fig tree or Creeping Ivy, is used more often in cheese making. Microbial rennet is also used, and even genetically engineered rennet is now used in making cheese. There are also a few soft cheeses such as cream cheese and cottage cheese that are made using only citric acid for the coagulation process. True cheese artisans still tend to prefer animal rennet and consider it to be superior when it comes to curdling milk.
The amount of animal rennet needed to coagulate milk is very small. Though times are changing and more cheese makers are using other forms of rennet, the majority of cheeses on the market are still made with animal rennet. Parmigiano-Reggiano, considered one of the world's best cheeses, originated in Italy. It is next to impossible to find this cheese made with anything but animal rennet, unless one considers a product by BelGioioso called Parveggiano. Most imported cheeses, in fact, still use animal rennet. There are only a few exceptions that include: French Saint-Andre, Tomme Perigourdine, a few English and Spanish farmhouse cheeses and some Dutch made diet cheeses.
Because vegetarianism is on the rise and more vegans are requesting cheese like products, the cheese industry is slowly starting to make changes. Microbial rennet and genetically engineered rennet are starting to be used more frequently, but confusing labeling can make it difficult to know exactly what kinds of enzymes are used in each cheese. According to Whole Foods Market, labels list enzymes in up to eight different ways: enzymes, microbial enzymes, microbial coagulants, rennetless enzymes or coagulants, rennet, both enzymes and rennet, and vegetarian rennet.
34.html
So I'm back to lactose, or an associative reaction to cottage cheese, or possibly citric acid, which is one of the ingredients found in cottage cheese and cream cheese but not other cheeses.
A citric acid reaction would also put citrus foods out of reach.
JSF, hw do you react to oranges, lemons and limes?
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
You idiots have been oppressing the entire sexual spectrum as long as you have existed. I can't wait for the day your kind is dead - WISHIMAY
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Getting tired of cooking the same old thing, so today I tried making something different: onion rings. found a recipe online and it worked out better than I could have imagined! The recipe required triple-coating the onion rings, first with a flour/bakingpowder/salt mix, then adding egg and milk to the flour mixture to make a batter and dipping the rings in that, then dusting them with panko bread crumbs before deep frying.
But I had a little batter left over so I made corn fritters too. For dinner we had turkey burgers, onion rings, corn fritters and cole slaw. (It's a little too cold for cole slaw, but what the heck, it was easy and I had cabbage in the frig.)
The cole slaw itself is my very own recipe. I used to try and make it fancy with carrots and/or raisins and/or chopped onion and/or carraway seed, but for our family simplest is best: for 4 cups shredded cabbage make a dressing of scant 1/3 c mayo, 2 t sugae and 1/2 t Dijon mustard, toss well. Less dressing keeps the cabbage crispy and fressh-tasting; too much and it comes out greasy and wilted,
*****
Tomorrow I'm going to attempt twice-fried pork and stir-fried green beans/mushrooms.
The day after that, tandoori chicken, palak paneer, and potato/cauliflower curry..
I think after that, pork in peach sauce, with maybe collards and yam.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
I'd nuke a BILLION PEOPLE if it would save the other 7 billion from living under Putin. Hell, I might go all the way to the last 100 people on Earth to keep this planet from being under fascist rule.- WISHIMAY
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Quote:This reminds me.... I recently made some Green Bean Casserole, and I like extra qty of the crispy onions in the mix, plus added on top. I noticed at the store that French's has a new flavor of crispy onions: Carmelized. Yum yum! I think it might work to as well to have the original flavor in the mix, and the new flavor on top, but I enjoyed it just fine all over.
Originally posted by SIGNYM:
Getting tired of cooking the same old thing, so today I tried making something different: onion rings. found a recipe online and it worked out better than I could have imagined! The recipe required triple-coating the onion rings, first with a flour/bakingpowder/salt mix, then adding egg and milk to the flour mixture to make a batter and dipping the rings in that, then dusting them with panko bread crumbs before deep frying.
But I had a little batter left over so I made corn fritters too. For dinner we had turkey burgers, onion rings, corn fritters and cole slaw. (It's a little too cold for cole slaw, but what the heck, it was easy and I had cabbage in the frig.)
The cole slaw itself is my very own recipe. I used to try and make it fancy with carrots and/or raisins and/or chopped onion and/or carraway seed, but for our family simplest is best: for 4 cups shredded cabbage make a dressing of scant 1/3 c mayo, 2 t sugae and 1/2 t Dijon mustard, toss well. Less dressing keeps the cabbage crispy and fressh-tasting; too much and it comes out greasy and wilted,
*****
Tomorrow I'm going to attempt twice-fried pork and stir-fried green beans/mushrooms.
The day after that, tandoori chicken, palak paneer, and potato/cauliflower curry..
I think after that, pork in peach sauce, with maybe collards and yam.
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