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Author Topic: Favorite recipes  (Read 33670 times)
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catbird
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« Reply #15 on: October 04, 2008, 06:49:17 AM »

purringfur, you can make wonderful potato pancakes with sweet potatoes.  Peel them, shred them, mix about 4c. shredded sweet potato with a beaten large egg, enough flour to stick it together (I'm guessing it would be around 1/3c.--sorry I don't always measure), and salt and pepper to taste.  Form into flat patties and cook in a little cooking oil on medium heat until browned on both sides, turning once.  Make sure the oil is hot before you put the pancakes in.

These are great served with sour cream, butter, or homemade applesauce.  Cranberry applesauce is especially tasty on them.
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lesliek
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« Reply #16 on: October 04, 2008, 08:18:58 AM »

purringfur- I have a great one for a mashed sweet potato casserole. Boil & mash the sweet potatos with 1/2 & 1/2 & butter. Add salt,pepper & a little sauteed chopped onion & garlic. Put into a greased casserole dish & top with a mixture of ; dark brown sugar ,cinnamin,nutmeg & pecans.Bake at 350 for about 35 mins,or until potatos are hot & topping is bubbly & browned. I top it with a few pats of butter before baking. The topping gets swirled into the potatoes as you spoon them out.
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mainecoonpeg
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« Reply #17 on: October 04, 2008, 05:29:07 PM »

once again, I find myself salivating all over my monitor.........................
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JJ
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« Reply #18 on: October 04, 2008, 06:08:24 PM »

Ummmmm going to make those sweet taters. Can one use garnet yams also?
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lesliek
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« Reply #19 on: October 04, 2008, 06:22:19 PM »

I've used yams when I couldn't get sweet potatoes fresh. The yams are a little more wet,so cut back on the liquid a little.
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JJ
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« Reply #20 on: October 04, 2008, 07:00:13 PM »

The yams are fresh and they have regular and garnet which the taste I think is much better. Bought 3 taters just last night and having one baked garnet yam tonight with dinner. But will cut back on the liquid like you said.
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JanC
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« Reply #21 on: October 15, 2008, 12:44:52 PM »

Found this in my paper.....don't have a clue how good it is but you can let us know..... Grin

Sweet Potato Pie


1 rolled refrigerated unbaked pie crust
2 eggs
¾ c sugar
1 (5 oz) can evaporated milk
3 tbsp melted butter
1 tsp finely shredded lemon peel
Dash ground nutmeg
2 med sweet taters peeled, cooked & mashed
   (approx 1-1/3 c)

Preheat oven to 350 degrees.  Prepare pastry & line 9” pie plate.

In a bowl, beat eggs with a whisk.  Whisk in sugar, milk, butter, lemon peel & nutmeg.  Whisk in sweet taters until combined.  Pour into crust.

To prevent overbrowning, cover edges of crust with foil.  Bake 30 mins.  Uncover edges & bake 20-30 mins more or until filling is set & knife inserted in center comes out clean.  Cool completely.  Cover & refrigerate within 2 hrs after it cools.

Now for the bad news:

Per serving:  338 calories, 15g fat (6g saturated), 69 mg cholesterol, 155 mg sodium, 45g carbos, 2g fiber, 6g protein.


Also found a recipe for pumpkin bread......if anyone is interested, I can post that one too......all from the paper.


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tesla
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« Reply #22 on: October 15, 2008, 04:53:00 PM »

Here's a Sweet Potato Souffle' that has been a hit at our house for years:

1 Large can of sweet potatoes
1 Small can of sweet potatoes
2/3 Cup Margarine, softened
1/2 Cup Sugar
2 eggs
1 tsp vanilla
pinch of salt
1/3 Cup milk

Drain potatoes, add margarine and sugar, mash together.  Add eggs, vanilla, sat and milk, mix well.  Spray pan with cooking spray and pour potato mixture in dish.  Mix topping.

Topping:
1 Cup brown sugar
1/3 Cup flour
1/2 stick margarine, melted
1 Cup chopped pecans

Mix all ingredients together, spread over potatoes.  Bake at 375 for 40 minutes.
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purringfur
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« Reply #23 on: October 15, 2008, 04:57:05 PM »

I'm overwhelmed with all the sweet potato recipes.  They sound so good that I want to try them all!  Where to start?  Well, I first have to wait for the potatoes to fully cure to achieve their sweetness, which should be almost another week at the temperature they're at.  Thanks for all the recipes!
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tesla
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« Reply #24 on: October 15, 2008, 05:05:48 PM »

Here's one more Sweet Potato Pie Recipe, although it makes two pies, but ingredients can be divided in half to make one instead.  Even my husband likes this one and he never liked Sweet Potato Pie before.....

3 Cups cooked mashed sweet potatoes
1 1/2 Cups granulated sugar
1 Cup firmly packed brown sugar
2 pkgs 3.4 oz french vanilla pudding
1 1/2 Cups evaporated milk
4 eggs @ room temp
12 Tbs soft butter
3 Tbs vanilla extract
2-9" unbaked pie shells

Preheat oven to 450 degress, put all 8 ingredients in mixing bowl mix until well blended.  Divide evenly.  Spread evenly into unbaked pie shells.

Bake at 450 degrees for 10 minutes-reduce to 350 degrees bake for 40 minutes until set in center.
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JJ
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« Reply #25 on: October 15, 2008, 06:01:17 PM »

tesla nice recipes. All I would change would be to use butter instead of margarine (cause according to the components of margarine it is just one molecule away from being plastic). I like the one for the souffle - that sounds scrumptious!
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5CatMom
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« Reply #26 on: October 16, 2008, 04:31:22 AM »

Anyone have a substitute for evaporated milk?  Found the following info, but I haven't tried it.

Evaporated milk is normal milk in which the water content has been reduced and canned after that.

If you don't have evaporated milk, you can substitute 1 cup evaporated milk with:

2 1/4 cups whole milk, gently simmered until it is reduced to 1 cup

1 cup half and half

1 cup light table cream

1 cup light whipping cream

1 cup heavy whipping cream

5CatMom
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straybaby
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« Reply #27 on: October 16, 2008, 09:04:35 AM »

No-Knead Bread:

http://www.nytimes.com/2006/11/08/dining/081mrex.html

Published: November 8, 2006

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

The Minimalist: The Secret of Great Bread: Let Time Do the Work (November 8, 2006)

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

I make this bread and love it  Smiley Here's a goggle link with other recipes and videos.

http://www.google.com/search?q=no+knead+bread&ie=utf-8&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a
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tesla
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« Reply #28 on: October 16, 2008, 11:22:30 AM »

JJ, I personally use butter in all my recipes, I just like the taste of it better.  I actually copied the recipes as they were originally written down since I was afraid that I would forget something important when I posted it.  I just make the change when I'm cooking/baking, but you make a good point, I should have made the change when I typed it.   

The souffle is really good, in fact, it tastes more like dessert than a sidedish. Cheesy
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petslave
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« Reply #29 on: October 16, 2008, 12:24:37 PM »

Mmmm, sweet 'tater pie, now that's a southern dish!

I like to slice or dice sweet potatoes (the ones called garnet yams even though they aren't yams) and fry them up with dried zante currents (which are actually little grapes dried into little raisins).  Add a handful of chopped pecans (which really are pecans) for extra yum.  A sprinkle of pepper really adds to the flavor.  I've also thrown in items like diced apples and a splash of orange juice & it turned out well.

Mother Earth News had a nice Dutch oven bread recipe last year that makes a good, crusty, fairly easy bread:

http://www.motherearthnews.com/Real-Food/2007-12-01/Easy-No-Knead-Dutch-Oven-Crusty-Bread.aspx

 
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