"kilikini" > ha scritto nel messaggio
...
> Pandora wrote:
>> "kilikini" > ha scritto nel messaggio
>> ...
>>> We always used frozen green beans, canned mushroom soup and french
>>> fried onions.
>>>
>>> kili
>> I didn't know of "french fried onions"!!!! Are they simple rings of
>> fried onions?
>> Thank you
>> Pandora
>
> They're canned, fried, dehydrated onion pieces.
>
> Here's a link:
> http://www.frenchsfoodservice.com/re...hs_onions.jsp?
> fc=1
>
> kili
>
>

I thinck I would like them very much!!!!! but I don't understand if they are
frozen or fresh or lyofilized.
Thank you
Pandora

"Pandora" > wrote in message
...
>
> Oh ROTFL!!!! BTW I Am interested in the mint jelly! Do you know how to do
> it?

What I think it is apple jelly flavored with mint extract and green food
coloring. Can I do it? Doubtful - as I have neither apple jelly, mint
extract OR green food coloring in my pantry.

<grin>

I think my Mom's was store-bought. But my Grandpa died when I was young and
she never made rack of lamb again. My Dad REALLY despises lamb.

MJB

"MJB" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> Oh ROTFL!!!! BTW I Am interested in the mint jelly! Do you know how to do
>> it?
>
> What I think it is apple jelly flavored with mint extract and green food
> coloring. Can I do it? Doubtful - as I have neither apple jelly, mint
> extract OR green food coloring in my pantry.
>
> <grin>

Is Jelly what we call gelatine?


>
> I think my Mom's was store-bought. But my Grandpa died when I was young
> and she never made rack of lamb again. My Dad REALLY despises lamb.
>
> MJB
>

Another ROTFL and very ROTFLDDDDDDDDDDDDDDDDDDDDDDDDDDD

--
Kisses
Pandora

"Pandora" > wrote in message
...
> Oh ROTFL!!!! BTW I Am interested in the mint jelly! Do you know how to do
> it?
> thank you
> Pandora

http://www.greatbritishkitchen.co.uk...name=mintjelly

and her is a nice one with apples.

http://www.thefoody.com/preserves/applemintjelly.html

Pandora wrote:
> "MJB" > ha scritto nel messaggio
> ...
>> "Pandora" > wrote in message
>> ...
>>> Oh ROTFL!!!! BTW I Am interested in the mint jelly! Do you know how to do
>>> it?
>> What I think it is apple jelly flavored with mint extract and green food
>> coloring. Can I do it? Doubtful - as I have neither apple jelly, mint
>> extract OR green food coloring in my pantry.
>>
>> <grin>
>
> Is Jelly what we call gelatine?

It is a fruit jelly made with tart apples and mint leaves.

The one that is sold in the store has a bright green color because food
coloring is added.

An example:

http://www.elise.com/recipes/archive...mint_jelly.php



>
>
>> I think my Mom's was store-bought. But my Grandpa died when I was young
>> and she never made rack of lamb again. My Dad REALLY despises lamb.
>>
>> MJB
>>
>
> Another ROTFL and very ROTFLDDDDDDDDDDDDDDDDDDDDDDDDDDD
>

kilikini wrote:

> They're fried and dehydrated - meaning they fry onion pieces and then take
> the moisture out. They're very crispy. Then the onion is vacuum sealed in
> a can. I think they have pouches now, too.

and yet they always taste a bit rancid to me.

"kilikini" > ha scritto nel messaggio
...
> Pandora wrote:
>> "kilikini" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>> "kilikini" > ha scritto nel messaggio
>>>> ...
>>>>> We always used frozen green beans, canned mushroom soup and french
>>>>> fried onions.
>>>>>
>>>>> kili
>>>> I didn't know of "french fried onions"!!!! Are they simple rings of
>>>> fried onions?
>>>> Thank you
>>>> Pandora
>>>
>>> They're canned, fried, dehydrated onion pieces.
>>>
>>> Here's a link:
>>>
> http://www.frenchsfoodservice.com/re...hs_onions.jsp?
>>> fc=1
>>>
>>> kili
>>>
>>>
>>
>> I thinck I would like them very much!!!!! but I don't understand if
>> they are frozen or fresh or lyofilized.
>> Thank you
>> Pandora
>
> They're fried and dehydrated - meaning they fry onion pieces and then take
> the moisture out. They're very crispy. Then the onion is vacuum sealed
> in
> a can. I think they have pouches now, too.
>
> kili

Ohhh! I don't know this item but if you tell me they are very crispy I want
them!!!!!

--
Kisses
Pandora

"Ophelia" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>> Oh ROTFL!!!! BTW I Am interested in the mint jelly! Do you know how to do
>> it?
>> thank you
>> Pandora
>
> http://www.greatbritishkitchen.co.uk...name=mintjelly
>
> and her is a nice one with apples.
>
> http://www.thefoody.com/preserves/applemintjelly.html

Are very good recipes. But I can't see the first one because is writtwnn in
HTLM mode, IMO
BTW
Thank you
+
--
Kisses
Pandora

"George" > ha scritto nel messaggio
...
> Pandora wrote:
>> "MJB" > ha scritto nel messaggio
>> ...
>>> "Pandora" > wrote in message
>>> ...
>>>> Oh ROTFL!!!! BTW I Am interested in the mint jelly! Do you know how to
>>>> do it?
>>> What I think it is apple jelly flavored with mint extract and green food
>>> coloring. Can I do it? Doubtful - as I have neither apple jelly, mint
>>> extract OR green food coloring in my pantry.
>>>
>>> <grin>
>>
>> Is Jelly what we call gelatine?
>
> It is a fruit jelly made with tart apples and mint leaves.
>
> The one that is sold in the store has a bright green color because food
> coloring is added.
>
> An example:
>
> http://www.elise.com/recipes/archive...mint_jelly.php

Ohhhhh! Now I uinderstand! I have never tried a mint jelly with lamb but I
thinck it is very good to try!
I woukd like a sure recipe: a recipe you have tried. Can ask you?
Thank you
Pandora
--
Kisses
Pandora

"Goomba38" > wrote in message
. ..
> kilikini wrote:
>
>> They're fried and dehydrated - meaning they fry onion pieces and then
>> take
>> the moisture out. They're very crispy. Then the onion is vacuum sealed
>> in
>> a can. I think they have pouches now, too.
>
> and yet they always taste a bit rancid to me.

There was a lovely recipe here the other day for cooking onions in the slow
cooker.

Would these be similar onions but dried?

"Pandora" > wrote in message
...
>
> "Ophelia" > ha scritto nel messaggio
> ...
>>
>> "Pandora" > wrote in message
>> ...
>>> Oh ROTFL!!!! BTW I Am interested in the mint jelly! Do you know how to
>>> do it?
>>> thank you
>>> Pandora
>>
>> http://www.greatbritishkitchen.co.uk...name=mintjelly
>>
>> and her is a nice one with apples.
>>
>> http://www.thefoody.com/preserves/applemintjelly.html
>
> Are very good recipes. But I can't see the first one because is writtwnn
> in HTLM mode, IMO

Is it??? Well I suppose all websites are written in something similar.

Does anyone know why that would be unreadable for Pandora?

Ophelia wrote:
> "Pandora" > wrote in message
> ...
>> "Ophelia" > ha scritto nel messaggio
>> ...
>>> "Pandora" > wrote in message
>>> ...
>>>> Oh ROTFL!!!! BTW I Am interested in the mint jelly! Do you know how to
>>>> do it?
>>>> thank you
>>>> Pandora
>>> http://www.greatbritishkitchen.co.uk...name=mintjelly
>>>
>>> and her is a nice one with apples.
>>>
>>> http://www.thefoody.com/preserves/applemintjelly.html
>> Are very good recipes. But I can't see the first one because is writtwnn
>> in HTLM mode, IMO
>
> Is it??? Well I suppose all websites are written in something similar.
>
> Does anyone know why that would be unreadable for Pandora?
>
>
Nope, same result here.

"George" > ha scritto nel messaggio
...
> Ophelia wrote:
>> "Pandora" > wrote in message
>> ...
>>> "Ophelia" > ha scritto nel messaggio
>>> ...
>>>> "Pandora" > wrote in message
>>>> ...
>>>>> Oh ROTFL!!!! BTW I Am interested in the mint jelly! Do you know how to
>>>>> do it?
>>>>> thank you
>>>>> Pandora
>>>> http://www.greatbritishkitchen.co.uk...name=mintjelly
>>>>
>>>> and her is a nice one with apples.
>>>>
>>>> http://www.thefoody.com/preserves/applemintjelly.html
>>> Are very good recipes. But I can't see the first one because is writtwnn
>>> in HTLM mode, IMO
>>
>> Is it??? Well I suppose all websites are written in something similar.
>>
>> Does anyone know why that would be unreadable for Pandora?
> Nope, same result here.

Same result like mine?

--
Kisses
Pandora

"Pandora" > wrote in message
...
>
> I don't remember if I have posted recipe. BTW It is very simple:
> you make polenta as usual. Then you must refrigerate it because it must be
> very hard.
> When it is cold and hard you cut it in very thick slices (about 0,39
> inches). Put this slices on a baking pan (oiled with butter). Then, over
> the slices put: Mozzarella, gorgonzola or toma cheese; minched sausage
> fried in oil; dried porcini mushrooms (softened in coolmwater for about
> five minutes or more if neeed); ground black pepper and AT THE END a good
> spread of reggiano cheese.
> It is very very good and you can do it with all the mushrooms (seasoned in
> oil with garlic and parsley), but I prefer Porcini mushrooms
>
> I would love to make this recipe that you talked about a day or so
>> ago. I love dried porcini and am always looking for a way to use them.
>> If I missed it, I'll try to find it.
>
> Now I have sent you the recipe and you can try. If you love Porcini
> mushrooms you can do a lot of recipe: fettuccine, risotto, funghi porcini
> ripieni (filled porcini), funghi porcini alla griglia (grilled porcini),
> funghi porcini fritti con le uova (fried porcini with eggs), sformatini
> di porcini (porcini flans). All veeeeeeeeeeeeeeryyyy good.
> Over all I like very much the filled porcini that I make like filled
> champignons (I think I have wrote recipe).
>
> Thank you
> Pandora
Thank you very much, Pandora. I can do that ;-)
I did not know the word "toma cheese."
http://en.wikipedia.org/wiki/Toma_cheese

Enjoy your day -- I 'have' to go to town in a moment :-(
Dee Dee

"Pandora" > wrote in message
...
>
>>
>> It is a fruit jelly made with tart apples and mint leaves.
>>
>> The one that is sold in the store has a bright green color because food
>> coloring is added.
>>
>> An example:
>>
>> http://www.elise.com/recipes/archive...mint_jelly.php
>
> Ohhhhh! Now I uinderstand! I have never tried a mint jelly with lamb but
> I thinck it is very good to try!

It is quite good if you enjoy fruit with roasted meats. The tart bite of
the mint and sweet of the apples compliments the strong taste of the lamb
nicely.

> I woukd like a sure recipe: a recipe you have tried. Can ask you?

Recipe? For a roasted rack of lamb? Last time I cooked it I followed the
very standard recipe for roasting meats from a betty crocker cookbook circa
1950 - the dogeared, heavily-stained copy that once belonged to my Great
Aunt Lou. It wasn't anything fancy - I think the only thing I might have
added was a heavy rub-down of the lamb with a couple of split raw garlic
cloves before I plunked it in the oven.

And I bought the neon-green mint jelly at the local supermarket.

<shrug>

I've never been a recipe cook anyway. Which sort of explains the wild-eyed
look I get whenever anybody asks for the recipe for something I cooked - I
usually have NO idea what exactly went into it. And couldn't duplicate it
again if someone held a gun to my head anyway.

MJB

"Pandora" > wrote in message
...
>> They're fried and dehydrated - meaning they fry onion pieces and then
>> take
>> the moisture out. They're very crispy. Then the onion is vacuum sealed
>> in
>> a can. I think they have pouches now, too.
>>
>> kili
>
> Ohhh! I don't know this item but if you tell me they are very crispy I
> want them!!!!!
>
> --
> Kisses
> Pandora

Pandora, don't feel bad about not knowing -- I've never heard of it either
:-))
Dee Dee

">>
>> They're fried and dehydrated - meaning they fry onion pieces and then
>> take
>> the moisture out. They're very crispy. Then the onion is vacuum sealed
>> in
>> a can. I think they have pouches now, too.
>>
>> kili
>
> Ohhh! I don't know this item but if you tell me they are very crispy I
> want them!!!!!

Well, I make the traditional green bean casserole at Thanksgiving. My
grandmother made it. My mother made it. And now I make it. And I almost
always buy two containers of the noxious french's fried and dehydrated onion
rings - one for cooking and one for snacking-on when I'm watching the
traditional (american) football games on TV.

They go very good with beer.

But then again, salty, crunchy and greasy ALWAYS goes perfectly with beer.

MJB

On Aug 24, 5:27 am, "Pandora" > wrote:
> "sueb" > ha scritto nel messaggionews:1187900306.790325.234550@x40g2000prg .googlegroups.com...
>
>
>
> > On Aug 23, 12:46 pm, "Pandora" > wrote:
> >> Do you remember what dish your grandfather loved to distraction? Mine
> >> loved
> >> apricots and "Coda alla vaccinara (a typical roman dish). And yours?
> >> --
> >> Kisses
> >> Pandora
>
> > My father's father was a farmer so he liked food and lots of it. He
> > always carried a roll of lifesavers to hand out to his grandchildren.
> > He loved his mother's apfel kuchen, which were actually made with
> > dried apricots. And he was famous among his children for being willing
> > to eat homemade pan haas (aka scrapple).
>
> > My mother's father was a hunter and he loved pheasant that he shot
> > himself.
>
> > Susan B.
>
> He shot himself?????????? How?
>
> --
> Kisses
> Pandora- Hide quoted text -
>
> - Show quoted text -

He shot the birds.

Susan B.

Pandora wrote:

> Do you remember what dish your grandfather loved to distraction?
> Mine loved apricots and "Coda alla vaccinara (a typical roman dish). And
> yours?

My paternal granny loved tortelli di zucca, my paternal grandad loved fried
liver with onions.
About my maternal grandfathers, I only know my granny loved cherry pies.
--
Vilco
Think pink, drink rose'

"Dee Dee" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> I don't remember if I have posted recipe. BTW It is very simple:
>> you make polenta as usual. Then you must refrigerate it because it must
>> be very hard.
>> When it is cold and hard you cut it in very thick slices (about 0,39
>> inches). Put this slices on a baking pan (oiled with butter). Then, over
>> the slices put: Mozzarella, gorgonzola or toma cheese; minched sausage
>> fried in oil; dried porcini mushrooms (softened in coolmwater for about
>> five minutes or more if neeed); ground black pepper and AT THE END a good
>> spread of reggiano cheese.
>> It is very very good and you can do it with all the mushrooms (seasoned
>> in oil with garlic and parsley), but I prefer Porcini mushrooms
>>
>> I would love to make this recipe that you talked about a day or so
>>> ago. I love dried porcini and am always looking for a way to use them.
>>> If I missed it, I'll try to find it.
>>
>> Now I have sent you the recipe and you can try. If you love Porcini
>> mushrooms you can do a lot of recipe: fettuccine, risotto, funghi porcini
>> ripieni (filled porcini), funghi porcini alla griglia (grilled porcini),
>> funghi porcini fritti con le uova (fried porcini with eggs), sformatini
>> di porcini (porcini flans). All veeeeeeeeeeeeeeryyyy good.
>> Over all I like very much the filled porcini that I make like filled
>> champignons (I think I have wrote recipe).
>>
>> Thank you
>> Pandora
> Thank you very much, Pandora. I can do that ;-)
> I did not know the word "toma cheese."
> http://en.wikipedia.org/wiki/Toma_cheese
>
> Enjoy your day -- I 'have' to go to town in a moment :-(
> Dee Dee
>
Enjoy your day too!

--
Kisses
Pandora

"MJB" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>>>
>>> It is a fruit jelly made with tart apples and mint leaves.
>>>
>>> The one that is sold in the store has a bright green color because food
>>> coloring is added.
>>>
>>> An example:
>>>
>>> http://www.elise.com/recipes/archive...mint_jelly.php
>>
>> Ohhhhh! Now I uinderstand! I have never tried a mint jelly with lamb but
>> I thinck it is very good to try!
>
> It is quite good if you enjoy fruit with roasted meats. The tart bite of
> the mint and sweet of the apples compliments the strong taste of the lamb
> nicely.
>
>> I woukd like a sure recipe: a recipe you have tried. Can ask you?
>
> Recipe? For a roasted rack of lamb? Last time I cooked it I followed the
> very standard recipe for roasting meats from a betty crocker cookbook
> circa 1950 - the dogeared, heavily-stained copy that once belonged to my
> Great Aunt Lou. It wasn't anything fancy - I think the only thing I might
> have added was a heavy rub-down of the lamb with a couple of split raw
> garlic cloves before I plunked it in the oven.
>
> And I bought the neon-green mint jelly at the local supermarket.
>
> <shrug>
>
> I've never been a recipe cook anyway. Which sort of explains the
> wild-eyed look I get whenever anybody asks for the recipe for something I
> cooked - I usually have NO idea what exactly went into it. And couldn't
> duplicate it again if someone held a gun to my head anyway.
>
> MJB
>

Thank you just the same! You was very kind !

--
Kisses
Pandora

"Dee Dee" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>> They're fried and dehydrated - meaning they fry onion pieces and then
>>> take
>>> the moisture out. They're very crispy. Then the onion is vacuum
>>> sealed in
>>> a can. I think they have pouches now, too.
>>>
>>> kili
>>
>> Ohhh! I don't know this item but if you tell me they are very crispy I
>> want them!!!!!
>>
>> --
>> Kisses
>> Pandora
>
> Pandora, don't feel bad about not knowing -- I've never heard of it either
> :-))
> Dee Dee

oh! Thank you. Now I feel better )))

--
Kisses
Pandora

"MJB" > ha scritto nel messaggio
...
>
> ">>
>>> They're fried and dehydrated - meaning they fry onion pieces and then
>>> take
>>> the moisture out. They're very crispy. Then the onion is vacuum
>>> sealed in
>>> a can. I think they have pouches now, too.
>>>
>>> kili
>>
>> Ohhh! I don't know this item but if you tell me they are very crispy I
>> want them!!!!!
>
> Well, I make the traditional green bean casserole at Thanksgiving. My
> grandmother made it. My mother made it. And now I make it. And I almost
> always buy two containers of the noxious french's fried and dehydrated
> onion rings - one for cooking and one for snacking-on when I'm watching
> the traditional (american) football games on TV.
>
> They go very good with beer.
>
> But then again, salty, crunchy and greasy ALWAYS goes perfectly with beer.
>
> MJB
>
Beer inside or beer to drink???

--
Kisses
Pandora

"sueb" > ha scritto nel messaggio
oups.com...
> On Aug 24, 5:27 am, "Pandora" > wrote:
>> "sueb" > ha scritto nel
>> messaggionews:1187900306.790325.234550@x40g2000prg .googlegroups.com...
>>
>>
>>
>> > On Aug 23, 12:46 pm, "Pandora" > wrote:
>> >> Do you remember what dish your grandfather loved to distraction? Mine
>> >> loved
>> >> apricots and "Coda alla vaccinara (a typical roman dish). And yours?
>> >> --
>> >> Kisses
>> >> Pandora
>>
>> > My father's father was a farmer so he liked food and lots of it. He
>> > always carried a roll of lifesavers to hand out to his grandchildren.
>> > He loved his mother's apfel kuchen, which were actually made with
>> > dried apricots. And he was famous among his children for being willing
>> > to eat homemade pan haas (aka scrapple).
>>
>> > My mother's father was a hunter and he loved pheasant that he shot
>> > himself.
>>
>> > Susan B.
>>
>> He shot himself?????????? How?
>>
>> --
>> Kisses
>> Pandora- Hide quoted text -
>>
>> - Show quoted text -
>
> He shot the birds.
>
> Susan B.
>

Ohhh! Sorry! I thought he shot himself in the very sense of the word DD!!

--
Kisses
Pandora

"Vilco" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> Do you remember what dish your grandfather loved to distraction?
>> Mine loved apricots and "Coda alla vaccinara (a typical roman dish). And
>> yours?
>
> My paternal granny loved tortelli di zucca, my paternal grandad loved
> fried liver with onions.
> About my maternal grandfathers, I only know my granny loved cherry pies.
> --
> Vilco
> Think pink, drink rose'
>

Gnam gnam! So I love your paternal granfather and his tortelli di
zucca!!!!!
Thanck you Vilco for your answer.

--
Kisses
Pandora

"Pandora" > wrote in message
...
>
> >>
>> They go very good with beer.
>>
>> But then again, salty, crunchy and greasy ALWAYS goes perfectly with
>> beer.
>>
>> MJB
>>
> Beer inside or beer to drink???
>
>

Beer INSIDE me while the turkey and sides are cooking... and nasty french
fried onion rings by the handful.

MJB

"MJB" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> >>
>>> They go very good with beer.
>>>
>>> But then again, salty, crunchy and greasy ALWAYS goes perfectly with
>>> beer.
>>>
>>> MJB
>>>
>> Beer inside or beer to drink???
>>
>>
>
> Beer INSIDE me while the turkey and sides are cooking... and nasty french
> fried onion rings by the handful.
>
> MJB

OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!!!! GOOOODDDD!!!!!
So I tell you: "Prosit" or "Cin Cin " like we say in Italy
I will come there in a minute

--
Kisses
Pandora

"Pandora" > wrote in message
...
>>
>> I've never been a recipe cook anyway. Which sort of explains the
>> wild-eyed look I get whenever anybody asks for the recipe for something I
>> cooked - I usually have NO idea what exactly went into it. And couldn't
>> duplicate it again if someone held a gun to my head anyway.
>>
>> MJB
>>
>
> Thank you just the same! You was very kind !
>

I'm sure somebody has a real recipe for rack of lamb and will be more than
glad to give it to you. Unfortunately I'm not one of 'em...

MJB

"Pandora" > wrote in message
...
>>
>> Beer INSIDE me while the turkey and sides are cooking... and nasty french
>> fried onion rings by the handful.
>>
>> MJB
>
> OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!!!! GOOOODDDD!!!!!
> So I tell you: "Prosit" or "Cin Cin " like we say in Italy
> I will come there in a minute
>

Thanksgiving isn't until November... I don't touch the nasty things until
then.

But I always have plenty of beer(s). As good a beer(s) as I can affoard.

MJB

"kilikini" > wrote in message
...
> Ophelia wrote:
>> "Goomba38" > wrote in message
>> . ..
>>> kilikini wrote:
>>>
>>>> They're fried and dehydrated - meaning they fry onion pieces and
>>>> then take
>>>> the moisture out. They're very crispy. Then the onion is vacuum
>>>> sealed in
>>>> a can. I think they have pouches now, too.
>>>
>>> and yet they always taste a bit rancid to me.
>>
>> There was a lovely recipe here the other day for cooking onions in
>> the slow cooker.
>>
>> Would these be similar onions but dried?
>
> These have a crispy batter around them; they're not caramelized. For lack
> of a better way of explaining them, they're almost like a snack food.
> Battered onions, deep fried to crunchy, dehydrated so there isn't much oil
> or juice left in them, and then they're packaged up.
>
> Here's a pic: http://i11.tinypic.com/5y1epzo.jpg

Thanks kili, I think I understand)

"kilikini" > ha scritto nel messaggio
...
> Ophelia wrote:
>> "Goomba38" > wrote in message
>> . ..
>>> kilikini wrote:
>>>
>>>> They're fried and dehydrated - meaning they fry onion pieces and
>>>> then take
>>>> the moisture out. They're very crispy. Then the onion is vacuum
>>>> sealed in
>>>> a can. I think they have pouches now, too.
>>>
>>> and yet they always taste a bit rancid to me.
>>
>> There was a lovely recipe here the other day for cooking onions in
>> the slow cooker.
>>
>> Would these be similar onions but dried?
>
> These have a crispy batter around them; they're not caramelized. For lack
> of a better way of explaining them, they're almost like a snack food.
> Battered onions, deep fried to crunchy, dehydrated so there isn't much oil
> or juice left in them, and then they're packaged up.
>
> Here's a pic: http://i11.tinypic.com/5y1epzo.jpg
>
> kili

Ohhhhhhhhhhhhhhhhhhhhhhhhhh! i know the brand "Del Monte" .!!!! It is famous
for Pineapple!!

--
Kisses
Pandora

"MJB" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>>
>>> I've never been a recipe cook anyway. Which sort of explains the
>>> wild-eyed look I get whenever anybody asks for the recipe for something
>>> I cooked - I usually have NO idea what exactly went into it. And
>>> couldn't duplicate it again if someone held a gun to my head anyway.
>>>
>>> MJB
>>>
>>
>> Thank you just the same! You was very kind !
>>
>
> I'm sure somebody has a real recipe for rack of lamb and will be more than
> glad to give it to you. Unfortunately I'm not one of 'em...
>
> MJB
>

I will wait!

--
Kisses
Pandora

"MJB" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>>
>>> Beer INSIDE me while the turkey and sides are cooking... and nasty
>>> french fried onion rings by the handful.
>>>
>>> MJB
>>
>> OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!!!! GOOOODDDD!!!!!
>> So I tell you: "Prosit" or "Cin Cin " like we say in Italy
>> I will come there in a minute
>>
>
> Thanksgiving isn't until November... I don't touch the nasty things until
> then.
>
> But I always have plenty of beer(s). As good a beer(s) as I can affoard.
>
> MJB
>

OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH! I will come there
ASAP))))))))))))))))

--
Kisses
Pandora

"Pandora" > wrote in message
...
>
>>>
>> Here's a pic: http://i11.tinypic.com/5y1epzo.jpg
>>
>> kili
>
> Ohhhhhhhhhhhhhhhhhhhhhhhhhh! i know the brand "Del Monte" .!!!! It is
> famous for Pineapple!!
>

Uhhhh, no.

That would be 'Dole', IIRC.

http://www.dolefruithawaii.net/door/

Del Monte pretty much does everything that's grown on the mainland.

MJB

"Pandora" > wrote in message
...
> Do you remember what dish your grandfather loved to distraction? Mine loved
> apricots and "Coda alla vaccinara (a typical roman dish). And yours?
> --
> Kisses
> Pandora

With sour cream on the side;

:-)

Dimitri

Golabki-Golubtsy
(Polish, Russian stuffed cabbage rolls)
Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Cabbage, greencore removed1 head

Oil or butter 2 Tbsp
Onion minced 1 each

Beef ground1/2 lb
Pork ground1/2 lb
Veal ground1/2 lb
Rice 1 cup
Egg beaten1 each
Thyme, fresh or dried1 Tbsp or 2 tsp
Salt & pepperto taste

Tomato sauce 2 cups
Stock or water 1 cup
Salt & pepper to taste

METHOD
Basic Steps: Blanch ? Mix ? Stuff ? Braise
Blanch the whole cabbage in boiling water, removing leaves carefully from the
outside as they wilt; you'll need about 10. Run the leaves under cold water.
Trim or pound the large vein on the back of each leaf to make it flush with the
surface of the leaf.
Sauté the onion in the oil or butter till translucent, but not browned.
In a large bowl, mix the onion together well with the meat, rice, egg and
seasonings.
Lay a cabbage leaf out, veined side down, and put about 2-3 tablespoons of meat
filling in the middle. Fold the bottom of the leaf up over the filling, then
fold each side in. Roll the leaf up loosely over the filling like an eggroll.
Complete with rest of leaves till filling is used up.
Mix the tomato sauce, stock or water, and salt and pepper together. Place about
1/4 cup on the bottom of a casserole dish. Place all of the cabbage rolls, seam
side down, tightly in the dish. Pour rest of sauce over the rolls.
Bake, covered, in a 350° oven for 1 1/2 to 2 hours. Add water or stock as needed
to keep from drying out (rice will soak up liquid as it cooks).
Serve topped with a little sour cream.
VARIATIONS
You do not have to use all three types of meat, but do try to use a mixture of
beef and pork. Season the meat mixture as you like. A little horseradish makes a
nice addition.
Sometimes one or two grated carrots are added to the meat filling.
Rice can be half-cooked first if you like.
Substitute chopped tomatoes for the tomato sauce if you like. You might need a
little more water.
Add a little dill to the meat filling or the tomato sauce if you like.
Jewish Holishkes: eliminate the pork. Add 1/4 cup brown sugar and 3-4 Tbsp lemon
juice to the tomato sauce to make a sweet-sour sauce.
NOTES
Golabki (pronounced ga-WUMP-kee) means "little pigeons" in Polish. They are
popular in both Poland and in Russia, where they are known as golubtsy.
Do not roll up the cabbage rolls too tightly, the rice will expand as it cooks.

"MJB" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>>>>
>>> Here's a pic: http://i11.tinypic.com/5y1epzo.jpg
>>>
>>> kili
>>
>> Ohhhhhhhhhhhhhhhhhhhhhhhhhh! i know the brand "Del Monte" .!!!! It is
>> famous for Pineapple!!
>>
>
> Uhhhh, no.
>
> That would be 'Dole', IIRC.
>
> http://www.dolefruithawaii.net/door/
>
> Del Monte pretty much does everything that's grown on the mainland.
>
> MJB
>
I know also Dole!!!!!!!!!!!!!!!!!!!!!!!!
World is very small...

--
Kisses
Pandora

Dimitri, this is a great recipe. Could you explain to me what tipe of
cabbage you use for this recipe?
I want to do it! I Like!
Thank you
Pandora
--------------------------------------------------------------------

"Dimitri" > ha scritto nel messaggio
news
>
> "Pandora" > wrote in message
> ...
>> Do you remember what dish your grandfather loved to distraction? Mine
>> loved apricots and "Coda alla vaccinara (a typical roman dish). And
>> yours?
>> --
>> Kisses
>> Pandora
>
> With sour cream on the side;
>
> :-)
>
> Dimitri
>
> Golabki-Golubtsy
> (Polish, Russian stuffed cabbage rolls)
> Yield: 4-6 servings
>
>
> INGREDIENTS PREP AMOUNT
> Cabbage, greencore removed1 head
>
> Oil or butter 2 Tbsp
> Onion minced 1 each
>
> Beef ground1/2 lb
> Pork ground1/2 lb
> Veal ground1/2 lb
> Rice 1 cup
> Egg beaten1 each
> Thyme, fresh or dried1 Tbsp or 2 tsp
> Salt & pepperto taste
>
> Tomato sauce 2 cups
> Stock or water 1 cup
> Salt & pepper to taste
>
> METHOD
> Basic Steps: Blanch ? Mix ? Stuff ? Braise
> Blanch the whole cabbage in boiling water, removing leaves carefully from
> the outside as they wilt; you'll need about 10. Run the leaves under cold
> water. Trim or pound the large vein on the back of each leaf to make it
> flush with the surface of the leaf.
> Sauté the onion in the oil or butter till translucent, but not browned.
> In a large bowl, mix the onion together well with the meat, rice, egg and
> seasonings.
> Lay a cabbage leaf out, veined side down, and put about 2-3 tablespoons of
> meat filling in the middle. Fold the bottom of the leaf up over the
> filling, then fold each side in. Roll the leaf up loosely over the filling
> like an eggroll. Complete with rest of leaves till filling is used up.
> Mix the tomato sauce, stock or water, and salt and pepper together. Place
> about 1/4 cup on the bottom of a casserole dish. Place all of the cabbage
> rolls, seam side down, tightly in the dish. Pour rest of sauce over the
> rolls.
> Bake, covered, in a 350° oven for 1 1/2 to 2 hours. Add water or stock as
> needed to keep from drying out (rice will soak up liquid as it cooks).
> Serve topped with a little sour cream.
> VARIATIONS
> You do not have to use all three types of meat, but do try to use a
> mixture of beef and pork. Season the meat mixture as you like. A little
> horseradish makes a nice addition.
> Sometimes one or two grated carrots are added to the meat filling.
> Rice can be half-cooked first if you like.
> Substitute chopped tomatoes for the tomato sauce if you like. You might
> need a little more water.
> Add a little dill to the meat filling or the tomato sauce if you like.
> Jewish Holishkes: eliminate the pork. Add 1/4 cup brown sugar and 3-4 Tbsp
> lemon juice to the tomato sauce to make a sweet-sour sauce.
> NOTES
> Golabki (pronounced ga-WUMP-kee) means "little pigeons" in Polish. They
> are popular in both Poland and in Russia, where they are known as
> golubtsy.
> Do not roll up the cabbage rolls too tightly, the rice will expand as it
> cooks.
>

I love this dish. Coul you tell me what type of cabbage do you use?
Thank you
Pandora
------------------------------------
"Dimitri" > ha scritto nel messaggio
news
>
> "Pandora" > wrote in message
> ...
>> Do you remember what dish your grandfather loved to distraction? Mine
>> loved apricots and "Coda alla vaccinara (a typical roman dish). And
>> yours?
>> --
>> Kisses
>> Pandora
>
> With sour cream on the side;
>
> :-)
>
> Dimitri
>
> Golabki-Golubtsy
> (Polish, Russian stuffed cabbage rolls)
> Yield: 4-6 servings
>
>
> INGREDIENTS PREP AMOUNT
> Cabbage, greencore removed1 head
>
> Oil or butter 2 Tbsp
> Onion minced 1 each
>
> Beef ground1/2 lb
> Pork ground1/2 lb
> Veal ground1/2 lb
> Rice 1 cup
> Egg beaten1 each
> Thyme, fresh or dried1 Tbsp or 2 tsp
> Salt & pepperto taste
>
> Tomato sauce 2 cups
> Stock or water 1 cup
> Salt & pepper to taste
>
> METHOD
> Basic Steps: Blanch ? Mix ? Stuff ? Braise
> Blanch the whole cabbage in boiling water, removing leaves carefully from
> the outside as they wilt; you'll need about 10. Run the leaves under cold
> water. Trim or pound the large vein on the back of each leaf to make it
> flush with the surface of the leaf.
> Sauté the onion in the oil or butter till translucent, but not browned.
> In a large bowl, mix the onion together well with the meat, rice, egg and
> seasonings.
> Lay a cabbage leaf out, veined side down, and put about 2-3 tablespoons of
> meat filling in the middle. Fold the bottom of the leaf up over the
> filling, then fold each side in. Roll the leaf up loosely over the filling
> like an eggroll. Complete with rest of leaves till filling is used up.
> Mix the tomato sauce, stock or water, and salt and pepper together. Place
> about 1/4 cup on the bottom of a casserole dish. Place all of the cabbage
> rolls, seam side down, tightly in the dish. Pour rest of sauce over the
> rolls.
> Bake, covered, in a 350° oven for 1 1/2 to 2 hours. Add water or stock as
> needed to keep from drying out (rice will soak up liquid as it cooks).
> Serve topped with a little sour cream.
> VARIATIONS
> You do not have to use all three types of meat, but do try to use a
> mixture of beef and pork. Season the meat mixture as you like. A little
> horseradish makes a nice addition.
> Sometimes one or two grated carrots are added to the meat filling.
> Rice can be half-cooked first if you like.
> Substitute chopped tomatoes for the tomato sauce if you like. You might
> need a little more water.
> Add a little dill to the meat filling or the tomato sauce if you like.
> Jewish Holishkes: eliminate the pork. Add 1/4 cup brown sugar and 3-4 Tbsp
> lemon juice to the tomato sauce to make a sweet-sour sauce.
> NOTES
> Golabki (pronounced ga-WUMP-kee) means "little pigeons" in Polish. They
> are popular in both Poland and in Russia, where they are known as
> golubtsy.
> Do not roll up the cabbage rolls too tightly, the rice will expand as it
> cooks.
>

"Pandora" > wrote in message
...
> Dimitri, this is a great recipe. Could you explain to me what tipe of cabbage
> you use for this recipe?
> I want to do it! I Like!
> Thank you
> Pandora

Different recipe but the technique is quite good.

http://happywonderer.wordpress.com/2...r-cream-sauce/

See the photos below for the cabbage type.

Dimitri

On Thu, 23 Aug 2007 12:44:37 -0500, "Ms P" >
wrote:


>
>To be honest I think they were both just a bit eccentric. My grandma
>wrecked a car when she was 19 or 20 and never drove another car in her life.
>
>Ms P

that's not eccentric. that's having the courage of your convictions.

your pal,
blake