Voodoolily's Snacktastic Recipe Thread!!

[Khaldun]

Grits really need salt, much more than rice. The cheese can provide most of that if you're making cheese grits, though.

[voodoolily]

Pouring pudding into a pie crust gave less-then-optimal results.  I know I was being lazy, but does anyone have any tips on how I can continue being lazy while stiffening the pudding?

What is it that you're trying to do? You can't get pudding to set up in a pie crust without bumming out the crust.

[Salamok]

Pouring pudding into a pie crust gave less-then-optimal results.  I know I was being lazy, but does anyone have any tips on how I can continue being lazy while stiffening the pudding?

Make your pudding with whipping cream instead of milk or go make a real pie.

[voodoolily]

Well if you make proper pudding it should set up fine (with either an egg custard or gelatin). Make it separately and pour it into a pre-baked pie crust. It's the only way.

[Salamok]

If he is this lazy and in need of immediate pie I would bet he is using jello instant pudding.  We should stop giving advice he really is being too lazy to deserve any pie. I'm guessing he is using store bought crust as well seeing how that probably takes more work than the pie filling.  Yeg, Marie Callender's sells pies so you do not have to go through this.  If you are determined to make your own pie here is one of my favorites:

Lemon Cheese Pie:
1 1/4 cups of sugar, 1/4 cup of corn starch, 1 cup of water, 1 tsp of grated lemon peel, 1/3 cup of lemon juice, 2 eggs seperated, 1/2 cup (half of a brick) of cream cheese, 1 lemon crust.

In a saucepan combine 1 cup of sugar with the cornstarch, stir in water, lemon peel, juice and the egg yolks beaten.  Cook (med high) stirring unitl it gets thick and starts to bubble, Remove from heat and stir in the cream cheese, let cool a bit.  Beat egg whites gradually adding remaining 1/4 cup of sugar, to soft peaks, fold into the lemon stuff you just made and dump it into a pie shell then chill.

Lemon Crust:
Combine 1 cup of sifted flour, 1/2 teaspoon of salt in a bowl, cut in 1/3 cup of shortening until fine.  Combine 1 slightly beaten egg with 1 tsp of grated lemon peel and 1 tbsp of lemon juice, sprinkle this combination over the flour mixture and mix with a fork until it all holds together.  Roll it into a ball and refrigerate it for 15 minutes or so then roll it out flat and line your pie tine with it, flute the edges and prick it real well as this dough likes to bubble up (pie crust weights might be nice but i never use em), bake it in the oven at 400 for 12-15 minutes, cool before dumping in the pie filling.

The crust is more of a pain than the filling, the only trick on the filling is to not burn the grated lemon peel, so stir it a lot and keep an eye on the heat.

edit: don't let the cream cheese fool you this sucker can be tart.  It is much like the lemon filling in a lemon doughnut.

[Yegolev]

Hey, don't judge me, I have a person on a draconian diet to work with.  As correctly surmised by Salamok, I am using Jello Pudding In A Box and furthermore it is the Sugar Free type.  My first idea was to put some corn starch in it, but I figured I'd ask around first.

Well if you make proper pudding it should set up fine

I agree.

gelatin

Hmmm.  Do horse hooves have calories?  Might be better than corn starch.

EDIT: Lemon-flavored deserts are my kryptonite.  The previous pie was not for me, but I think I'm going to make and eat that lemon pie.

[Signe]

If you're going sugar free, lemon is great.  Even those Ricollo throat lozenges are nice.  I never get that awful sugar free aftertaste when I have lemon stuff.

[Salamok]

EDIT: Lemon-flavored deserts are my kryptonite.  The previous pie was not for me, but I think I'm going to make and eat that lemon pie.

Been my favorite for about 15 years, if you like lemon you should like that.

[Yegolev]

I am not the one eating the sugar-free pie.  I don't see the point.  The lemon pie, on the other hand, would be for me.

[Khaldun]

Massive amounts of pesto made from the end-of-season harvest of basil today.

There's a recipe from today's NY Times I'm desperate to try for tomato eclairs. Looked mind-blowingly good.

[Samwise]

I made an avocado/jack/salami sandwich on whole wheat sourdough for dinner.  It was mmm good.

[apocrypha]

I wish Monterey Jack was easier to get in the UK. We have 100s of cheeses but nothing melts on chips (fries to you) like it.

[Signe]

The sort of mild cheddar with a soft body melts just the same way.  I'm pretty sure I used to be able to get Monterey Jack at the Tesco in Portsmouth near IBM.  I used to get it for tacos.  Quite a hike for a mediocre tasting cheese, I know, but I guess it depends on how much you want your cheese have more meltiness.

[Khaldun]

I dunno, gruyere is a pretty champion melter, plus it can take being under a broiler better than cheddar can, imho. But it's maybe a flavor that's less neutrally cheesy than monteray jack, I suppose.

[NowhereMan]

Gruyere is awesome. I recently grabbed a recipe (or idea I guess) of artichoke risotto from VDL's blog, I added in some tomatoes and toasted pine nuts and it came out really nice (though didn't look as pretty as VDL's). I really like risotto and have found artichoke hearts are awesome. Only other time I've had them was about a year ago someone brought a can to one of those 'make your own pizza' parties where everyone brings a couple of random ingredients. They were delicious on pizzas but what else are canned artichokes good for? I wanna try using them a bit more without just randomly throwing them into dishes I'm making anyway.

[Mrbloodworth]

Someone should compile all the Recipes in this thread, and put them on the wiki, sans the discussions.

[Signe]

It's totally different tasting.  If I were expecting a Cheddar and got Swiss cheese instead, I'd freak out.  Like you do when you have iced tea but think it's soda.  I'd go for the Gruyere, though, myself.  Nice Gruyere, though, not the cheap kind that goes oily and turns into rubber strings when you melt it.  

Also, please don't publish any recipe I might have posted before you talk to my lawyer!

[NowhereMan]

Is that your lawyer with the knife?

[voodoolily]

Hmmm.  Do horse hooves have calories?  Might be better than corn starch.

I think it's calorie-free. They make calorie-free jello. Corn starch would make a weird consistency.

[croaker69]

I really like risotto and have found artichoke hearts are awesome. Only other time I've had them was about a year ago someone brought a can to one of those 'make your own pizza' parties where everyone brings a couple of random ingredients. They were delicious on pizzas but what else are canned artichokes good for? I wanna try using them a bit more without just randomly throwing them into dishes I'm making anyway.

http://forums.f13.net/index.php?topic=3887.msg331541#msg331541

[voodoolily]

I really like risotto and have found artichoke hearts are awesome. Only other time I've had them was about a year ago someone brought a can to one of those 'make your own pizza' parties where everyone brings a couple of random ingredients. They were delicious on pizzas but what else are canned artichokes good for? I wanna try using them a bit more without just randomly throwing them into dishes I'm making anyway.

 

You can use them to make a nice Mediterranean-style sandwich with grilled eggplant and cheese, or make a warm, cheesy artichoke dip.

Even better than canned, though (which are too vinegary, imo) are fresh ones. They are a huge pain to get to, but are worth it!

(btw, thanks for reading my blog.  )

[NowhereMan]

Thanks for the suggestions! Also the blog is great, thank you for all the awesome recipe ideas.

[apocrypha]

Yeah, we use a lot of Gruyere and milder cheddars too for melting, but neither are quite the same as jack. Not worse or better or anything, just different, and sometimes only the right thing will do :)

[Khaldun]

Finely chopped good quality canned artichokes work great as an addition to a risotto. Trader Joe's has nice artichoke hearts-in-jars that work very well for this purpose. Add peas and procuitto and maybe a bit of chopped mint and you're looking at a mighty fine meal.

[Signe]

You think it's hard finding Monterey Jack cheese in Britain - try finding a Trader Joe's!

[Khaldun]

Marks and Sparks will do as a substitute.

[Yegolev]

Someone should compile all the Recipes in this thread, and put them on the wiki, sans the discussions.

http://www.f13.net/recipes/

[Salamok]

Someone should compile all the Recipes in this thread, and put them on the wiki, sans the discussions.

http://www.f13.net/recipes/

I think you are missing a few.

[schild]

That's ok, because Yego Yego Pan Pan is there.

[voodoolily]

It's missing schild's death noodles or whatever that stir-fry made of assburn is called.

[Bunk]

We must have had more than five recipes posted in 34 pages...

[voodoolily]

I think Yegolev fancies himself a comedian. 

[Engels]

Why is that a bad idea? I have one or two to contribute...

[Ingmar]

http://www.notmartha.org/archives/2009/10/27/meat-hand/

MEAT HAND

[Khaldun]

That is fucking awesome.