Recipe for the Day

[generalmeow]

DingoGuac..... :-)

6 avacados mashed to a paste consistency.
2 cups finely chopped onions (should be enough to give it texture)
3 heaping tablespoons hot salsa
3-4 tablespoons of PLAIN yogurt
cayenne pepper, garlic, salt, pepper all to taste.
30 ml's of lime juice
1 bunch of cilantro chopped, de-stemmed.

I make it once a week, full of healthy oils and protein.

Does I keep for a while with the Iime juice? The whole bunch of cilantro, or like a quarter sized bunch of stems worth?

[Great-Kazoo]

Im doing this one. Can you give more info on melting the cheese? im not familiar with a double broiler. Can I just dice it and melt it in the microwave?

Never use a microwave to melt chese
1) everything under it over cooks

2) everything under it can get real soggy

3) 10 seconds is the difference between delicious & DISASTER

4) melting the cheese as the recipe calls for gets a nice bubbly cheese .

5) a microwave only melts (depending on fat content of cheese, No browning, gooy dripping cheese to enjoy.

[generalmeow]

Never use a microwave to melt chese
1) everything under it over cooks

2) everything under it can get real soggy

3) 10 seconds is the difference between delicious & DISASTER

4) melting the cheese as the recipe calls for gets a nice bubbly cheese .

5) a microwave only melts (depending on fat content of cheese, No browning, gooy dripping cheese to enjoy.

Fuck Jim. Light a candle instead of cursing my darkness.

[Dingo]

I use the whole bunch, but only the leaves. The more lime juice you add, the longer it lasts. One trick I use that stretches it out to about a week, is layering saran wrap for storage. Take one layer and mold it flat on top of the guac, leaving no air. Then a second layer on top of container to seal the whole thing. The less air it gets, the less oxidation. The brown layer is safe to eat, it's just not very appetizing.

[Dingo]

+1 to Jim's comment re: microwaves. They suck for heating water for tea too. They leave cold pockets in everything they heat up.

[BuffCyclist]

Im doing this one. Can you give more info on melting the cheese? im not familiar with a double broiler. Can I just dice it and melt it in the microwave?

I usually just take a larger metal mixing bowl and place it on top of a 2-3qt sauce pan filled half with water. Get the water boiling, slice the cheese up into smallish strips/cubes (like half in cubes), and toss them in. Once the water is boiling, turn the heat down to medium to medium-low heat to keep it at a high temp. Make sure you stir and it takes a while, but it'll melt the cheese. I used to just toss the cheese in the sauce pan, but if you don't constantly stir it, it'll burn on the bottom and make cleanup a real PITA.

eta: Get the cheese melting first, THEN work on the sausage/bisquick mixture as there will be plenty of time to do that while you wait for the cheese to melt. And if you use a mini-muffin tin, that recipe will make around 50 sausage biscuits (my mini-muffin tin has 24 spaces on it)

[generalmeow]

I usually just take a larger metal mixing bowl and place it on top of a 2-3qt sauce pan filled half with water. Get the water boiling, slice the cheese up into smallish strips/cubes (like half in cubes), and toss them in. Once the water is boiling, turn the heat down to medium to medium-low heat to keep it at a high temp. Make sure you stir and it takes a while, but it'll melt the cheese. I used to just toss the cheese in the sauce pan, but if you don't constantly stir it, it'll burn on the bottom and make cleanup a real PITA.

eta: Get the cheese melting first, THEN work on the sausage/bisquick mixture as there will be plenty of time to do that while you wait for the cheese to melt. And if you use a mini-muffin tin, that recipe will make around 50 sausage biscuits (my mini-muffin tin has 24 spaces on it)

Alright, I'm going to make it this upcoming week. Sounds good. Thanks

[BuffCyclist]

Alright, I'm going to make it this upcoming week. Sounds good. Thanks

Oh they're quite addictive. It really helps if you have someone to help eat them with you, because I could eat half a batch in one sitting. I've never attempted to make them with other cheeses, but I don't see why you couldn't if you wanted to fancy them up.

[jerrymrc]

Um, gang. we have a sticky on this so I am going to move it into that.

[jerrymrc]

And I am going to add a very old family recipe to the list. I guess I would call this. "Old time non southern BBQ" I was raised in Oregon and this came from my grandmother that was born here in the springs. It is different but I like it a lot.

Sauce; T= table spoon t= teaspoon

2Tbls brown sugar
1Tbls papreka
2tsp salt
1tsp dry mustard
1Tbls chili powder
2Tbls Worcester sauce
1/4C vinegar
15oz can tomato sauce
1/4C ketchup
1/3-3/4 C water

2lbs or so boneless country pork ribs.

Mix the sauce up in a glass or baking dish, add ribs, bake at 350 2-3 hours turning the ribs once. I use a covered corning ware dish. the trick to how much and the size of the dish is that I make the sauce and add ribs until they about 1/2-3/4 covered in sauce.

Make up some rice. serve the ribs and use the sauce over the rice. this is an easy deal and is partially dependent on cooking the ribs in the sauce. the result is one the kids used to love.