I've been finishing up with reading the thread and going through the index. I'm finally caught up & will be fixing the formatting in the next couple of days. I found quite a few recipes that had been posted more than once...the same version. Starting around page 105/106 I began deleting the duplicate recipes, if the recipe was the only thing in the post - after verifying that the recipes were identical. Please don't take it personally if some of your posts have been deleted - it was just an effort to keep the thread running a bit longer since threads get locked at 5000 posts. (We were about halfway there.) To that end, I'm going to comment on several things I ran across that I didn't see answered all in this post. (In the future, you might want to consider posting multiple recipes in a single post instead of giving each their own. Try using bold on the name of the recipe to make it stand out.)
Regarding Artist Point's Smoky Portobello Soup
quiltymom said:
Do you think that a bit of Liquid Smoke would do the same thing? I don't have a smoker, even though I know that I could rig something up in my grill.
OK Im sure I read that you can smoke things by wrapping them in foil and lying them on top of a saucepan with wood chips and boiling water in but not sure how easy it would be to do this with mushrooms. Ive seen it done with chicken and as long as the pan was small it would work.
I often add Liquid Smoke to things because DH does the grilling & he doesn't "want to mess with all that".
It's just easier than arguing.
I can tell you that while we really enjoy the flavor, it's not quite the same. I think the kind of wood chips used really
does make a difference. The few times I got DH to try it we used a somewhat different method than Gismo mentioned: Soak wood chips overnight. Place them in a foil pan (or you can make a foil pouch with holes on top). Preheat one side of the gas grill. Once heated, turn down one side & place foil pan/pouch on the lava rocks. Place what you want smoked on the
cold side of the grill, close the lid & wait. You could also refer to page 123, post 1831. There is a kind of "How To Guide" to smoking things.
Regarding F&W Festival's Ripe Plantain Casserole
<snip>I have no idea how to ripen plantains, either. I've also tried to wait for them to ripen faster in a brown bag, but with no luck. They are definitely hardy things! Anyone know how to make plantains ripen faster?
I Googled ripening plantains faster & found this advice:
"Put it in a bag that contains oranges or other citrus fruits...Speeds up ripening drastically. Also in the caribbean we wrap in newspapers and place under the bed...lol
I guess it's generally warm under there or something...but I've seen people do it..."
Regarding F&W Festival's Pierogi with Kielbasa
greeneyes said:
And for the kielbasa, slicing it like that before grilling will dry it out. If you want to grill it buy a one pound ring, cut it at the bend and then slice open lengthways. Quickly grill and then slice into bite size pieces.
We
always cut our kielbasa before grilling. I cut the "ring" into 6 pieces & then cut those in half lengthwise. We all prefer it that way...unless DH isn't paying attention & it burns. LOL You just have to be careful that it doesn't flare up as the grease drips. He pretty much always grills with the lid open. I don't like greasy foods & this way I can eat the kielbasa. During the winter I have to make something else for me if I pan-fry kielbasa for everyone else.
Regarding Hollywood & Vine's Root Beer Sweet Potatoes Sauce
Also, I found this recipe on a website.
Has anyone ever tried to make these? I'm thinking about making this with a roasted pork loin on Wednesday night.
FWIW: I don't believe that recipe is an "official" recipe, but is a copycat or clone. I found that recipe on Copykat.com a number of years ago. The amounts were somewhat different though.
Root Beer Sweet Potatoes Sauce
from Hollywood & Vine, source: Copykat.com
1 qt rootbeer
1 c bourbon
1 oz lemon juice
6 oz water
3 oz corn starch
2 oz butter
pinch of ground cloves
Mix corn starch with water, set aside. Bring all other ingredients to a boil in a pot. Add corn starch mixture. Sauce is now ready to be poured on sweet potatoes. Slice fresh sweet potatoes in 1/2" circles, bake in 350 degree oven until soft. Remove from oven, pour glaze over and they are ready to serve.
[My comments: DS loved these potatoes & was really excited to have them at home. He thought they tasted the same. I can't say one way or the other as I didn't have them due to the sugar content. I didn't peel the potatoes before baking them - I
detest peeling sweet potatoes. LOL It only took a second to peel the skin off once the slices were baked & I poured the sauce over at that point.]
Regarding Boma's Butternut Squash Soup
Tatania said:
Last night I made the Butternut Squash Soup from Boma <snip> I think the lemon is a mistake.
Update: When I reheated the soup I added the juice of one blood orange, more brown sugar, cinnamon and nutmeg and DS and I liked it better. Mom prefers the sour version and wants the recipe, LOL.
I just wanted to point out that there is a fall version of this version as well. As you can see this version calls for sugar, but no lemon. The spices this one calls for would make it a bit sweeter tasting as well, I think.
BUTTERNUT SQUASH SOUP-Fall version
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings
3 oz Unsalted Butter
11 oz Butternut Squash, cut in chunks
To taste Salt and Pepper
8 oz Water
8 oz Heavy Cream
8 oz Milk
1 oz Sugar, adjust if needed
1 tsp Ginger
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Coriander
1 Tbl Cornstarch
Water
3 oz American Cheese
1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325 oven for 45 minutes.
2. In a kettle, mix squash with water. Add heavy cream and milk and puree. Add sugar, ginger, nutmeg, cinnamon, and coriander.
3. Make a slurry with the cornstarch and add to the soup.
4. Add the American cheese and continue mixing until smooth.
5. Adjust seasoning.