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Comment by Bertold Brautigan on Monday

Joan, I use a Guardianware cast aluminum pan. (According to some, that could be why so many of my brain cells are leaving the building.)

Comment by Joan Denoo on Monday

Randy, looks like a great pancake recipe; probably has a different texture and taste. 

Bertold, I have had Dutch pancakes before but not "baby" one. Did you make them in a cast iron skillet, or in cast iron muffin pan, or...?

Patricia, I like the idea of preparing the flax seeds beforehand and freezing them. An easy way to add flavor and texture. 

Comment by Patricia on Monday

I grind flax seeds & freeze them.....I use it in my breads, buns, pancakes, & sometimes a filler in meat or seafood patties.

Comment by Bertold Brautigan on Monday

Those pancakes sound great, Randy. We like to make the baby Dutch pancakes you bake in the oven.

Comment by Randall Smith on Monday

Coincidentally, I had oat meal yesterday. I like apple butter or pear sauce in mine. I may have to try your method, Daniel.

I experimented with my pancakes this morning. Instead of an egg, I dissolved flax seeds in milk and pear sauce. They say flax makes a good egg substitute as an binder. The pear sauce served as my "oil". With added pecans, you know what?--the pancakes turned out to be my best ever! Who would have thunk?

Comment by Joan Denoo on Monday

Daniel, thanks for the overnight oatmeal recipe. That sounds perfect for me. 

Comment by Loam Gnome on Monday

Randy, glad you had some good turkey!

I've been cooking dog food for Rufus, using a crock pot.  I'm vegetarian but he is a dog so his food includes meats.  His last batch contained ground turkey as the meat base.  He liked it!

I've been making overnight oatmeal.  You combine the old fashioned oats, milk and some other ingredients and leave them in the fridge overnight.  I like the result.  It's basically 1/4 cup oats (I've used steel cut, old fashioned, or instant), a tablespoon of seeds (I've used flax seeds or chia seeds), a cup of milk, a little sweetener (I used maple syrup), and 1/4 cup dried fruit (I used raisins) and 2 tablespoons of chopped nuts (I used mixed nuts).  There are many variations.  You don't cook it, just mix up in a bowl, cover and leave in fridge overnight or a couple of days.

The recipe came from the NY times, although there are lots of other recipes around.

Comment by Patricia on January 7, 2019 at 12:58pm

Sounds good.

Comment by Randall Smith on January 7, 2019 at 7:25am

The turkey turned out great.

Comment by Randall Smith on January 6, 2019 at 7:20am

Better late than never. I'm cooking a $60 organic turkey today, compliments of my daughter who had 4 turkeys in the farm's walk-in freezer. (They traded veggies for them.) She wants to use them before freezer burn  affects their taste. (I'll let you know if so.)

Her family is coming over to help eat it. I haven't had turkey in several years, so I'm looking forward to it. Emily will bring mashed potatoes and "greens". I have freezer corn to add. Plus, I made a "pear-sauce" cake (using a recipe for applesauce cake).


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