Forums | MacLife

mtpalms wrote:

Denali wrote:

Bell peppers aren't hot   At least none that I've ever had.  Red ones are sweet, orange is my fav, but not hot.

No bell peppers aren't hot, but the acid in them really do a number on my stomach. If I have a dish with bells in them, I just pick them out, because I like the flavor they impart. And I take a Pepcid beforehand.

I know a lot of people with the same issue. They taste so mild, they are the last thing you'd think would give you indigestion. I think greens are worst because they are basically not ripened, so the acid is concentrated.

Ah, well, that's a different problem altogether.

Mmmm....banana bread 

Ok, here is a family favorite.  It's hard to make, but well worth the results.  Plus lots of left overs that pack rather well for lunches, or freeze for last minute meals.

1 recipe of your favorite bread dough.  White works well, but wheat is good.  It does change the flavor of the dish.
1 med head of cabbage
2-3 pounds of hamburger
1-2 onions
4-6 cloves garlic

While the bread dough is rising, brown the ground beef in a pan, drain any fat, and add onion and garlic, plus salt and pepper to taste. 

Shred cabbage, and boil for 5 or 6 minutes, drain and run under cold water to stop cooking.  (you want it soft, not mushy, and you don't want that gassy smell)  Or steam the cabbage, that works really well too.

In large pot, or bowl, combine the cabbage and beef and mix well.  Now the bread dough has doubled in size, and it's ready to punch down.  Let it rest for 5 minutes, then roll parts of the dough on a lightly floured surface until thin.  Cut into squares and fill each square with the hamburger mix.  My squares average 4"  some bigger, some smaller.  Wet the edges of the dough and pinch the corners closed.  Place seam side down in lightly greased baking pan, and brush with melted butter (optional).  Bake at 350F degrees  for 20 minutes or until golden brown and delicious. 

They are great with a fresh watermelon in the summertime.  Otherwise, they taste pretty good on their own.

Jerry Oltion wrote:

Liquid Nitrogen Grapefruit Sorbet

Ingredients
    1 part honey
    4 parts grapefruit juice
    4 to 8 parts liquid nitrogen (available from oxygen or welding supply stores)

Directions
    Dissolve honey in grapefruit juice. (Heating will help if it's stubborn.) Using a deep metal pan or shatterproof bowl and a wooden spoon, stir mixture while pouring liquid nitrogen directly into it. Pour slowly ans keep stirring to help aerate freezing mixture. I will loo like the witches' cauldron from MacBeth--this is normal. Stop stirring when mixture freezes solid.
    Allow excess nitrogen to boil off before tasting! Sorbet is ready to eat when it starts to soften again.

Some tips for handling liquid nitrogen
    Wear gloves, a coat, and eye protection. Store Nitrogen in thermos bottles, but do not tighten caps or excess pressure will build up. Prechilling grapefuit honey mixture will help conserve nitrogen. Leftover nitrogen is good for freezing and shattering common household objects.
    Keep a responsible adult nearby at all times; it will drive them crazy.

A nerd recipe! I love it!

i just made a big pot of chili this weekend and it turned out phat if i do say so meself...

1 lb to 1.5 lbs of hamburger or ground turkey (i used a 1.3 pound package of hamburger)
3 cans of the diced tomatoes with chiles
2 cans of black beans (i used the "seasoned recipe" kind that don't have canned-bean gunk)
1 can of pinto beans, rinsed of aforementioned bean gunk
1 largish yellow onion, finely diced
2 small green bell peppers, diced
1 fresh jalepeno, seeded and minced up all tiny (optional)
lots of cumin, then a little more cumin
cayenne pepper powder
salt
freshly ground black pepper
other spices i used: some Lawry's seasoned salt when browning the hamburger. cilantro and some coriander in the chili.  more cumin. teensy dash of cinnamon


1. Prep the onion and bell pepper and jalepeno.
2. Brown the meat (either in a skillet or in the big stock pot you'll eventually cook the chili in) with some Lawry's. I used a skillet 'cause it's easier to drain the fat off, but if you don't want to drain the fat off, I can't stop you.
3. If you browned the meat in the stock pot, go ahead and toss in the onion and bell pepper (after draining the fat if you're doing that).
If you're browing the meat in a skillet instead, drain the fat and set the meat aside for a second. Then toss the onion and bell pepper into your stock pot and saute on med-high with a little oil for a few minutes. Then dump in the meat.
4. So now you've got a big pot of meat, onion, and pepper. Let that cook together for a couple minutes. Then add everything else. I add one can at a time and stir. Toss in a little can of corn if you're feeling corny. Add the seasonings.
6. Let 'er come to a boil, then reduce the heat way, way down and simmer that mofo.
7. Stir it up every 10 minutes or so. I simmer until it's a good consistency for chili, i.e., you don't hear much of a "sloshy" sound when you stir. 45 minutes, give or take. Take little tastes here and there and adjust the seasonings to your liking. Last time i also put in about 1/3 of a bottle of amber ale and let that simmer down too. Delish.

i brought some to work, and two people who claimed to never eat red meat scarfed it down anyhow and proclaimed it awesomely outrageous. i couldn't argue; it's crazy good. enjoy...


(and hook me/us up with your favorite slow cooker recipes, please! i got one recently and i'm in love with it, honestly. it's making me some BBQ pork as i type. anyone know any slow cooker recipes that aren't based on meat, maybe lentils or something? i do enjoy dead animals, but try not to eat them every day.)

Denali wrote:

Ok, here is a family favorite.  It's hard to make, but well worth the results.  Plus lots of left overs that pack rather well for lunches, or freeze for last minute meals.

1 recipe of your favorite bread dough.  White works well, but wheat is good.  It does change the flavor of the dish.
1 med head of cabbage
2-3 pounds of hamburger
1-2 onions
4-6 cloves garlic

While the bread dough is rising, brown the ground beef in a pan, drain any fat, and add onion and garlic, plus salt and pepper to taste. 

Shred cabbage, and boil for 5 or 6 minutes, drain and run under cold water to stop cooking.  (you want it soft, not mushy, and you don't want that gassy smell)  Or steam the cabbage, that works really well too.

In large pot, or bowl, combine the cabbage and beef and mix well.  Now the bread dough has doubled in size, and it's ready to punch down.  Let it rest for 5 minutes, then roll parts of the dough on a lightly floured surface until thin.  Cut into squares and fill each square with the hamburger mix.  My squares average 4"  some bigger, some smaller.  Wet the edges of the dough and pinch the corners closed.  Place seam side down in lightly greased baking pan, and brush with melted butter (optional).  Bake at 350F degrees  for 20 minutes or until golden brown and delicious. 

They are great with a fresh watermelon in the summertime.  Otherwise, they taste pretty good on their own.

That sounds like a runza.
"a type of pastry filled with ground beef, onion, and cabbage."

We stop at a Runza Hut at least once everytime we go  back to Nebraska. If you like those, you'll love Orion's Mom's Applesauce Sauerkraut Casserole, too.

dinner tonight was good, too.

i took a 1.2 pound pork tenderloin, let it cook on low in the Crock Pot today for 6 hours with some salt, pepper, paprika, and some chicken broth that was in the fridge (half carton? i could have used less). hmm, i wonder how it would be with beer instead. i would have sliced up an onion but i forgot to buy one.

when i came home, i took the meat out, dumped the broth, put the meat back in the empty crock pot, shredded it all up with two forks, dumped in a bottle of BBQ sauce, and let that cook on low for another half hour or so.

so that was for the sandwiches, and then i whipped up some cole slaw:
shredded some cabbage with a knife. attacked a carrot with a peeler Wolvie-beserk  style. whisked together 1/4 cup oil, 2tbsp cider vinegar, 1 or 2 tsp dijon mustard. tossed it with some salt and pepper.

not bad. i'm not really a cabbage fan normally, but someone was going on vacation and gave me a bunch of stuff from their fridge. so i figured it was now or never. i also had some leftover steak fries from the last time i got takeout and they gave me way too many fries. i save 'em in foil in the fridge, then open up the foil on a baking sheet and spread the fries out. reheat in the oven for 15 minutes at 425. (more or less depending on how crunchy you like your fries, if the oven is preheated, etc.) i think they're better the second time around, as long as you eat them within 3 or 4 days.

I'd have to dig up one of mom's old Pennsylvania Dutch cookbooks for that. The best I can do is pork (up to a whole dressed pig) and/or butter in my books

A frozen banana
250ml milk
handful of trailmix
handful of fave breakfast cereal (I use nestle fitness flakes).

Blend until smooth and delicious.

dvpierce wrote:

Orion wrote:

dvpierce wrote:

1 cup dried cranberries
1 cup walnuts
1 bag romaine lettuce, chopped
3 oz. feta cheese.
balsamic vinegar / olive oil dressing to taste.

Lunch. Yummy.

Lunch?  That's more like an appetizer!

Maybe for you. If I eat an entire bag of lettuce, my jaw gets tired. And fwiw, it's about two pounds of food and barely fits in a 1 quart tupperware.

Yeah, that could be lunch for me, too, but then I'm cutting back for my new diet, losing some weight, and I'm not out at the barn tossing cows.

1 rhinoserus horn
8 lbs melted butter
1 Tablespoon salt
2 freshly cut lemons (seeds removed)
4 stalks chopped celery
2 medium eggs

Preheat oven to 425ºF
Combine ingredients in a large bowl.
Heat for 7 hours.
Enjoy.