Posted instead to the "FOOD" board.

Gold is $1,581/oz today. When it hits $2,000, it will be up 26.5%. Let's see how long that takes. - De 3/11/2013 - ANSWER: 7 Years, 5 Months

Sorry, this member and all of his/her posts have been banned.

PEPPED UP POTATO SALAD

1½ tsp mustard
1 tsp celery seed
3 Tbsp vinegar
1½ tsp salt
½ cup green onions, finely chopped
¾ cup mayonnaise
2 eggs, hardboiled and chopped

Soak mustard and celery seed in vinegar (several hours at least and overnight if possible). Combine seed mixture with salt and green onions. Add potatoes and mix lightly. Add mayonnaise and chopped eggs; toss to mix. Chill thoroughly. Trim with hardboiled egg wedges and whole green onions. Serves 6.

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Danish Aebleskiver (Pancake Balls)

Nutrition Info
Calories: 217.9
Fat: 1.9g
Carbohydrates: 40.9g
Protein: 9.6g
Ingredients

2 cups low-fat buttermilk
1 1/2 cups white flour
1/2 cup whole wheat flour
2 eggs (I use an egg substitute)
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tbsp sugar (or Splenda)
Light cooking spary
Directions

If using regular eggs -
Seperate eggs. Beat whites until stiff.
Mix all other ingredients together. Then add eggs to mixture.
Spray your Abelskiver pan (can be found on Slovang website) with cooking spray. Turn burner on medium. (You'll have to keep a *very* close eye on the heat for the first two batches.)
Put 1 tbsp of batter in each hole. When the edges of each Abelskiver starts to bubble, carefully turn 1/4 of the way over with a fork. Let cook approximately 1 minute. Finish turning over and cook till middle is done. (Approximately 1 minute).
Optional: Before turning over, add a small piece of apple to each Abelskiver. (Hence the name - Aeble - Apple). Other variations could be chocolate chips (not so healthy though), etc.
Traditional way of serving: Butter and powdered sugar sprinkled on top.
My family's way: Split it in half, and dip one half into sugar, and the other half into jelly.
Yields: Approximately 36 balls.
Serving size: 6 balls
** Best eaten warm to hot and fresh. They taste okay if you have leftovers and warm in the microwave, but its better to just make enough batter for what you'll actually eat.

Number of Servings: 6

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http://sugarandspice-celeste.blogspot.com/2012/01/homemade-twix-bars-yes-please.html

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http://www.solvangrestaurant.com/about-aebleskiver/

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sorry, wrong board Hiya W -

If you think education is expensive, try ignorance.

http://www.scientificpsychic.com/alpha/food/sourdough-bread.html

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GREAT info/charts here!!! What goes w/ what:
http://www.informationisbeautiful.net/visualizations/taste-buds/

From just-picked produce to fragrant spices, discover the freshest ingredients the seasons have to offer. Start with the most recent post—ingredients are listed below from newest to oldest—or sort by season, then download our printable guides for tips on buying, storing, pairing and more.

http://www.homemadesimple.com/en-us/foodandrecipes/pages/ingredient-of-the-week-summer.aspx?TID=17c2f152-d80b-4af8-8b56-86df87416bf0

Tamales: Quintessential Mexican
http://www.hispanickitchen.com/profiles/blogs/tamales-quintessential-mexican

Tamales, to me, are a food made with family, infused as much with spice and flavor as with the love and labor that is put into them. That said, these tamales, made with tamale flour, are simpler than you'd think. Here in Southern California, tamales can be found in a Mexican restaurant on every corner, but that fact made them no less impressive to the huge group that enjoyed them.

All over the Latin world, tamales are wrapped in both corn husks and banana leaves, each imparting its own flavor. The husk version reminds me of the social gatherings that took place in Mexico while my host family chatted in the kitchen, everyone adding their own bit -- more or less masa, heaping meat, or a minimal serving, tied husks or expertly folded -- they were a product of family and friends. Each person claimed that their tamale would be the tastiest, though we never knew who had crafted each one. Perhaps we just didn't care ... they were so delicious.

Thanks to the ancient Aztecs, from whom it seems tamales originated, these portable, tasty packages combine starchy corn masa and nutritious fillings that are packed with flavor. Mexican cooks, thankfully, carry on this tradition today, and are always certain to make an abundance -- everyone will want to bring some home.

So, on goes the tradition, my daughter in the kitchen with me, spreading the masa, then I add the topping (she didn't want to get her hands "dirty"), then into the sauna they go. A tamalera is your best bet for steaming, the fragrant process that cooks your tamales, and makes mouths water in anticipation.

Tamales can be filled with chicken, beef or pork for the carnivores, black beans or vegetables, or even served with sweet toppings as a dessert. This flavorful pork filling can be replaced, but I love the lightened up masa recipe, which can be used for vegetarian and meat-eating guests alike. Traditional tamale recipes call for lard as the fat, but canola oil replaces it for a much more convenient, already-in-your-pantry alternative.

Tamales Caseros

Makes 16 tamales

2 cups Maseca or other instant tamale flour
1¼ cup warm water
¼ cup canola oil
1 tsp each paprika, garlic powder, chili powder and cumin
¼ tsp salt
Corn husks

Directions:

1. Boil water in a kettle and pour in a pan. Add dried corn husks, soaking them for 30-45 minutes. After soaking, tear one or two husks lengthwise into 16 strips, to be used to tie the tamales together. Set your tamalera, or tamale steamer to boil on the stove with water a few inches below the basket.
2. Measure maseca into a large bowl. Add spices, and mix with a fork to ensure that there are no lumps. Add water and oil, and stir to combine. Once the mixture begins to come together, mix with hands until a dough forms, adding more water if the dough seems too dry.
3. Separate the dough into 4 pieces. Break each piece into 4 smaller pieces to form a total of 16.
4. Remove one husk from the water and lay it on your work surface. Spread one ball of masa along the length of the husk, leaving about 2 inches on either end and 1 inch on either side. Top with ¼ cup of meat mixture (recipe follows), using less with smaller husks. Fold in edges and tie with strips of the husks.

Tamal

5. Place tamales vertically in the basket and steam for 45 minutes to 1 hour, or until the masa peels easily from the husk.
6. Serve plain or tomatillo sauce (see below).

Puerco a la Frontera

Makes enough for 16 tamales, plus leftover

2 lbs pork loin roast or pork shoulder
1½ tbsps cumin
1 tbsp chili powder
½ onion, chopped
½ can pickled serrano chiles or mild green chiles, peppers only, chopped
water to cover

Directions:
1. Place all ingredients, with water to cover, in a pot and bring to a boil. Turn heat to low and simmer for 2 to 2½ hours or until pork shreds easily.
2. Shred pork with hands or two forks. Set aside and allow to cool slightly before adding to tamales. Use hands or a slotted spoon to drain some of the juices.

Tomatillo Sauce
¼ onion, chopped
2 cloves garlic, chopped
4 tomatillos, quartered
1 serrano chile, chopped
1 handful cilantro, coarsely chopped
¾ cup chicken broth
1 tsp olive oil

Directions:
1. Heat oil in a pan, adding the onion to saute for 2 minutes. Add garlic and saute one minute longer. Add tomatillos, chile and cilantro. Pour in broth and bring to a boil.
2. Reduce heat to low and simmer for 15 minutes or until tomatillos are tender. Using a stick blender (or stand blender), puree sauce mixture to a sauce.
3. Top tamales with sauce and serve.

Honey-Mustard Chicken
http://www.recipesecrets.net/forums/low-calorie-recipes/14362-honey-mustard-chicken.html

Make this great tasting low fat recipe chicken dinner for yourself or the whole family. If you're baking only a few pieces follow step 1 and store the mixture. Buy pre-cut chicken to make preparation fast and cook 2 or 3 pieces at a time or cook 10 pieces for the whole family

INGREDIENTS

2 1/2 pounds cut Chicken - 10 pieces (remove skin), See step 1 for single pieces
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons chopped dill
1 teaspoon grated orange peel

Average calories and fat per piece for this low fat recipe

Calories Fat
Leg 115 3
Breast 179 4
Thigh 148 6

Prep Time: 10 minutes
Cook Time: 30 minutes

Step 1

Preparing Honey Mustard sauce

Preheat oven to 400 F

Combine mustard and honey in small bowl. Stir in grated orange peel and dill.

Refrigerate until ready to use. If making only a few pieces then refrigerate in airtight container and use when ready. This low fat recipe stores up to 1 week

Step 2

Line baking sheet with foil

Place chicken on sheet and coat both sides with mixture prepared in step 1

Bake for 30 minutes or until no longer pink inside.

Alternate Step

Use skinless chicken breast and bake for a total of 15 minutes turning once at 7 minutes
__________________
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Asian-Style Coleslaw
http://www.recipesecrets.net/forums/low-calorie-recipes/19571-asian-style-coleslaw.html

4 cups thinly-sliced bok choy
1 large carrot peeled
1 cup snow peas strings removed,
thinly sliced lengthwise
2 tablespoon vegetable oil
1 tablespoon Asian sesame oil
2 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 teaspoons minced fresh ginger
1/2 packet sugar substitute
Salt to taste

Place cabbage in a large bowl; grate carrot into cabbage. Mix in snow peas.

In a small bowl, mix oils, vinegar, soy sauce, ginger and sugar substitute. Pour dressing over salad; toss to coat. Season to taste with salt.

This recipe yields 6 servings.

Per Serving (excluding unknown items): 52 Calories; 5g Fat (76.3% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 176mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Spaghetti With Zucchini, Walnuts, and Raisins
http://www.realsimple.com/food-recipes/browse-all-recipes/spaghetti-zucchini-walnuts-raisins-recipe-00000000035747/index.html

Serves 4| Hands-On Time: 15m | Total Time: 20m
Ingredients

12 ounces spaghetti (3�4 box)
3 tablespoons olive oil
1/2 cup walnut halves, roughly chopped
4 cloves garlic, thinly sliced
1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
3/4 cup raisins
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)

Directions

Cook the pasta according to the package directions. Drain and return it to the pot.
Meanwhile, heat the oil in a skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes.
Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
Add the zucchini and raisins and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.

Quick Tip
Garlic
Garlic can rapidly go from golden to scorched. Before placing it in the oil, have the zucchini sliced and ready to go. When the zucchini and raisins hit the pan, they will lower the temperature of the oil and keep the garlic from overcooking.

By Kate Merker, July 2010

Asian Cucumber Salad
http://www.cooktj.com/content/asian-cucumber-salad

PREP TIME: 5 minutes COOK TIME: 0 minutes SERVES: 4

This light and crunchy salad in a cinch to make. Persian cucumbers are small, thin-skinned cucumbers that don't need to be peeled. For more gluten-free recipes, visit Judith's website at http://glutenfreecuisine.weebly.com.

vegetarian Vegetarian vegan Vegan gluten_free Gluten Free
Ingredients

2 Persian cucumbers, sliced thinly
1/2 tsp sugar
2-3 Tbsp seasoned rice vinegar
1/2 small red onion, sliced thin
Sea salt and red pepper flakes to taste
1 tsp black sesame seeds (optional)

Instructions

Combine all ingredients in a bowl, toss to coat.
Make ahead (up to a couple of hours) and chill. Keeps for a week refrigerated.

Source

Judith Sarchielli