A Few Miscellaneous Recipes and Tips

Add greenbeans, potatoes, and vinegrette to barley. (C_Language)

Quick barley cooks fast and it's good. (Dyad)

Buttermilk Sourdough Starter (Scaramouche)

3/4 cup unbleached all purpose or bread flour
large pinch of active dry, bread machine or SAF yeast
1 to 1 1/4 cups low fat buttermilk

For the first feeding:
2 tablespoons of flour
3 tablespoons of water

Whisk together the 3/4 flour, yeast and buttermilk in a medium bowl; the mixture should be thick like a pancake batter.
Add a bit more flour to adjust the consistency if necessary.
Transfer to a plastic container or crock and cover with a few layers of cheesecloth and secure with a rubber band; then cover loosely with plastic wrap.
Let stand at room temperature 24 hours (80 degrees F is optimum). It will be bubbly, begin to ferment, and smell delightful. There will be tiny yellow dots of butter from the buttermilk on top.

After 36 hours, when the starter begins to smell sour, feed it with 2 tablespoons of flour and 3 tablespoons of water; whisk to combine.
Let stand for 1 to 2 more days, until the desired degree of sourness is achieved.

This starter can be used 3 or 4 days after it is initially mixed. The longer you let it sit, the more sour it will be. You can judge how sour the starter has become by it's smell. If you are not ready to use it after 3 or 4 days, let it stand a few more days to continue to sour or store it in the refrigerator, covered loosely, until you are ready to use it.

Notes from Lorraine:
Don't forget to use the rest of the buttermilk to make pancakes!
Reference - The Bread Lover's Bread Machine Cookbook, by Beth Hensperger.

Cajun Seasoning

4 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 tablespoon black pepper
1 1/2 tablespoons cayenne
2 tablespoons thyme
2 tablespoons oregano

Combine all ingredients and store in an air-tight jar.

How to use:
Spread olive oil on fish or meat.
Sprinkle with the seasoning and rub it in by hand.
Bake, bbq, broil or pan-fry as desired.

Cut conch into large pieces and pressure cook it for 18 minutes or so. It will come out very tender almost like scallops. (Valkyrie)

Steam for 15 minutes without pounding. (Salty Paws)

Rotel can be used to make a conch salad when you have no fresh ingredients onboard. (Valkyrie)

Make conch fritters out of drained leftover conch salad and fritter mix. (Scaramouche)

Conch meat is sweet if eaten immediately after harvesting. (Valkyrie)

Use salt to cut the conch slime off your hands. (Kismet, Salty Paws)

Cool Whip

1 teaspoon gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
3 tablespoons sugar
3 tablespoons oil

Chill a small mixing bowl.
Soften gelatin with 2 tsp cold water then add boiling water; stir until dissolved.
Place ice water and dry milk in the chilled bowl. Beat until stiff.
Add sugar, then oil, then gelatin.
Place in freezer about 15 minutes, then transfer to the fridge until ready to use.
Makes 2 Cups.

Fish Glaze (Anania)

Saute or grill your fish. After it's cooked, glaze with one of the following:

1)  Equal parts, approximately 2 tablespoons each of Dijon mustard, brown sugar, soy sauce, olive oil.
Saute until sugar melts and top it on cooked fish.

2)  Equal parts, approximately 2 tablespoons each of crushed almonds (or any nut), butter, brown sugar, horseradish from a jar.
Saute nuts in butter for a minute then add brown sugar and horseradish. Blend until sugar is melted then top it on cooked fish.

Pineapple Glaze

1 can crushed pineapple
1/2 teaspoon prepared mustard
2 tablespoons cornstarch
1/2 cup brown sugar

Combine all ingredients in a saucepan and warm on the stove top until thickened.
Pour over ham, pork, or chicken during its last half hour of baking.

Rice Miscellanea

Add Memmi to rice for flavor. Find it at Asian groceries. (C_Language)
Add a boullion cube. (Calypso)
Add Goya (Discovery)
Add Coriander, cardamom, cumin, cinnamon for India flavor. (Salty Paws)
Use brown and wild rice for variety. (Amazing Grace)

Pressure Cooking:
Avoid salt while cooking rice, as it makes it hard. (Salty Paws)
Cooking for 15 minutes will break it down to a 'cream of rice' texture. Its very good. (Valkyrie)

Sundowner Dips

Rotel, sausage, and cream cheese makes a great tasting dip. (Barefootin)

Melted Velveeta makes a fantastic base for any of the following:
A can of chili, black beans, sausage, salsa, green chilies...

Kaliua Dip
Make a simple frosting out of powdered sugar, a teaspoon of butter, and a bit milk or water.
Add two tablespoons of Kaliua or Bailey's.
It should have a thinner consistency than regular cake frosting.
Set out some plain cookies and dip in.

Sour Cream (Early Out)

Make your own sour cream with Nestles Media Crema (a canned cream product).
Add 1 teaspoon vinegar, lemon or lime juice, or white wine.
If you want a thicker sour cream, mix in a second teaspoon, but don't use more than two teaspoons.
White vinegar works best.

Powdered milk can also be used for this. (Time Enough Too)

Yogurt (Salty Paws)

Making Yogurt is Easy
Boil water in a kettle.  In a 2 cup container, place 3/4 cup of powdered milk.  Pour in boiling water.  Put temperature probe into hot milk and stir.  Partially cover and wait for milk to cool to 120 degrees F.  When it does, add 2 tablespoons of room temperature yogurt.  Seal, and put in incubator.  Place incubator in the sun.  Wait 9 hours.   Refrigerate.  Eat.

Supposedly, yogurt will remain active for a week in the fridge.
Yogurt will settle in the fridge. The clear fluid is whey. It can be mixed back into the yogurt if you like it thinner. "Greek Yogurt" is thickened by intentionally straining the whey out: placing the fresh yogurt in cheesecloth and letting it sit for a few hours. Whey can be used in bread-making, or even used as a beverage.

View images of incubator.



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