Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Sabrina's cookbook
Users Browsing Forum
No Members and 4 Guests

Sabrina's cookbook  This thread currently has 8,041 views. Print Print Thread
4 Pages « 1 2 3 4 » All Recommend Thread
Sabrina Hill
Monday, December 6, 2004, 4:25pm Report to Moderator Report to Moderator
Guest User
O.K., guys, I'm going shopping in a few min., when I come back, I'll post a recpie for a wheat free Lasagne the sauce of which has inspired fist fights amoung "patch wearing" bikers over who got the last piece. I'm going up to Sun Harvest to get a couple of boxes of no bake Lasagne rice noodles. As soon as we finish the dinner, I'll post the recipe that I used. I really think you folks will like it.
Yaman and Alek, I got the merlot, and am experimenting with the sauce for the Dolmatikas. As soon as I like the result, I'll post how I got it. Talk to you  folks this evening.
Logged
E-mail E-mail Reply: 50 - 98
Sabrina Hill
Tuesday, December 7, 2004, 3:44pm Report to Moderator Report to Moderator
Guest User
Sorry that I could not load this yesterday like I said, but something came up, and I couldn't do it till now.

                                      TYPE "O" LASAGNE

                            1 baking dish, 11" X 16"
                            4 boxes of no bake lasagne noodles (rice 10 Oz.)
                            2 Lbs Itailian sweet sausage
                            2 boxes of sliced mushrooms
                            2 Lbs Itailian hot sausage
                            3 large tubs of "precious brand" ricotta cheese
                            2 bags of shredded Mozzarella cheese
                            4 bottles or cans (large) of Spaghetti sauce
                            2 large garlic
                            1 large red onion
                            2 Tablespoons of dill weed
                            1/2 Teaspoons of black pepper ( coarse ground)
                            1 cup of Italian seasoning

  Skin the sausages and fry them. When done place in food processor and chop to a size of about 5/8 to 3/4 inch diameter, set aside
  Take the Spaghetti sauses and place in large pot with the garlic that you have crushed, the onion that you have diced, the sliced mushrooms, the Dill weed, Itailian seasoning, and Black pepper. Add 1/4 cup of the melted fat from the sausages that you cooked. ( This REALLY brings out an italian sausage flavor in the sauce). Add 1 to 2 Tablespoons of extra virgin Olive oil to sauce. Add the chopped Itailian sausage, Cover the pot, and simmer for ONE HOUR.

  When the sauce is ready, assemble the lasagne as follows. Lay a layer of sauce about 1/2 inch thick on bottom of baking pan. Top with a layer of noodles. Spoon a layer of ricotta cheese on the noodles. Another layer of noddles. A layer of shredded Mozzerella cheese, And back to the sauce.
  Continue stacking in this order till you get to the top layer of noodles which you cover with more Mozzerella cheese. You stack the layers of noodles in alternating directions 90 degrees out in order to keep the Lasagne from falling apart as you serve it. Cover the Lasagne with aluminum foil, and bake as per the directions on the Lasagne noodles box.
  For the last ten Min. of baking, uncover the Lasagne. Take out of oven after the top of Lasagne has crisped, let cool, and ENJOY!!!

Revision History (1 edits)
Sabrina_Hill  -  Tuesday, December 7, 2004, 3:47pm
typos
Logged
E-mail E-mail Reply: 51 - 98
yaman
Tuesday, December 7, 2004, 5:15pm Report to Moderator Report to Moderator

GT1; MN
Sa Bon Nim
Administrator
Posts: 2,767
Gender: Male
Location: Antigoni Island, Istanbul-Turkey
Age: 61
Sabrina,

Rest assured that the keyboard is wet with my drools
and I hate to act like a vigilante but:

- ricotta cheese is a no-no for us O's, we need a substitute there

- Sweet/hot Italian sausages, I don't know them, may contain pork? but most probably contain (corn) starch..

Yet again, thanks for this recipe

cheers,
Yaman



"You are never given a problem without the will power to solve it"
Richard Bach - Illusions, The Adventures of a Reluctant Messiah
Logged Offline
Private Message Private message Reply: 52 - 98
Sabrina Hill
Wednesday, December 8, 2004, 3:16am Report to Moderator Report to Moderator
Guest User
 Yaman,
   Thanks for the comments, I just write them like I cook them. I havn't been on the diet that long, so in order that I don't suffer from self induced gastronomic withdrawal symtoms, there is only so far that I am going to go so fast. I gave up corn, which is no small feat for a Native American, ALL wheat products, (almost NONexistant osteoarthritis symptoms now), potatoes, and a HOST of other things. But there are several things that I am NOT willing to give up at this time, such as Pork,( I have laid off the ham though), coffee, and ANY sort of cheese. I have cut back on the pork, but it will be a LOOOONG time before I'm ready to give it up completely. I hope I have not commited the unpardonable sin by writing this, I mean no disrespect by it. If I change too much too fast,it won't last, at this point, I can't start to view this as a life sentance rather than a lifestyle.
   Anyone reading this, please post your thoughts on this entry, and share your council with me.

Revision History (1 edits)
Sabrina_Hill  -  Wednesday, December 8, 2004, 3:18am
typo
Logged
E-mail E-mail Reply: 53 - 98
Sabrina Hill
Wednesday, December 8, 2004, 3:26am Report to Moderator Report to Moderator
Guest User
 I looked up the cheeses in typebase4, and you can't use cottage cheese either, the only other thing left that is at least Mediteranian is feta, and THAT is going to REALLY alter the taste. Oh well, if there any "A"s or "B"s reading these recipes, at least THEY can eat the riccota with feeling guilty.

Revision History (1 edits)
Sabrina_Hill  -  Wednesday, December 8, 2004, 3:28am
typo
Logged
E-mail E-mail Reply: 54 - 98
Chanur
Wednesday, December 8, 2004, 7:30am Report to Moderator Report to Moderator

SWAMI'd from GT3 to GT6
Ee Dan
Posts: 845
Gender: Female
Location: Pacific NW, USA
In NO WAY do I mean to tell you how to make your recipe, but perhaps this would help Yaman out?

Actually, he should be able to use a sheep's milk feta.  Using sheeps milk rather than cows milk does not make the feta taste "sheep-y". Surprising as it sounds, the one I use that is imported from Israel tastes very similar to and has the same mouth feel as ricotta. Once it is mixed in with the other foods, I seriously doubt he would notice any difference between the sheeps milk feta and cows milk ricotta. Since Israel is closer to Turkey than the USA, I would think he could easily find at least one locally. If not, maybe the chef steward at the restaurant that makes his BTD lunches could help him locate a source. Another possiblity would be to find a sheeps milk ricotta since O's can have most all types of sheeps milk cheeses.

For those in the USA, the sheep's milk feta that is like ricotta that I use is the Arthur Schuman brand.

For the sausage, he could use 4 pounds of ground beef mixed with 1/4 cup of dry Italian herbs. To make it sweet & hot he would need to go a little heavy on the basil and the red pepper...pig free, but still Italian.

BTY, your recipe does sound very tasty just the way you wrote it.


Revision History (3 edits)
Sabrina_Hill  -  Wednesday, December 8, 2004, 9:14am
added a bit more info
Sabrina_Hill  -  Wednesday, December 8, 2004, 9:07am
added more info about the sheep milk ricotta
Sabrina_Hill  -  Wednesday, December 8, 2004, 9:02am
accidently gave some wrong info. so I corrected it
Logged
Private Message Private message Reply: 55 - 98
yaman
Wednesday, December 8, 2004, 8:56am Report to Moderator Report to Moderator

GT1; MN
Sa Bon Nim
Administrator
Posts: 2,767
Gender: Male
Location: Antigoni Island, Istanbul-Turkey
Age: 61
Sabrina,

Please note that I respect your choices. Do take my interference as a reminder for the casual (type O) observer who may get confused about the avoids. Also I know that you are prepared to modify your recipes and that helps me a lot..

A substitute for ricotta may be fresh goat cheese put in water one night before. It will "melt" and take a form between a cottage cheese and yoghurt without the whey.

I have never made sausages myself, nor I have seen anyone doing them. I have however seen how it''s made by the producers. I would very much like to make them at home by myself if you guys (Sabrina, Chanur) can give me a fool-proof description

BTW, I just love this thread  

cheers,
Yaman
Yaman


"You are never given a problem without the will power to solve it"
Richard Bach - Illusions, The Adventures of a Reluctant Messiah
Logged Offline
Private Message Private message Reply: 56 - 98
ISA-MANUELA
Wednesday, December 8, 2004, 9:01am Report to Moderator Report to Moderator
Guest User
heeeeeeee Sabrina,
NNNNNNNNNNNNNNNNNNNNNNNNooooooooooooooooooooooooooooo
mushrooms for a real french /marseillais boullilabaisse!!!!!!!!!!!!!!!!!!!!!!!!!

amicalement yours ISA
Logged
E-mail E-mail Reply: 57 - 98
Sabrina Hill
Wednesday, December 8, 2004, 9:34am Report to Moderator Report to Moderator
Guest User
Yaman, Chanur, Isa Manuela,
  ALL are valid points, and All I appreciate. Chanur, I'll have to give the sheepsmilk Feta a shot. By the way, I LOVE Feta cheese, it's just that the cow's milk type would alter the taste of the Lasagne. I never thought about using ground beef properly spiced, THAT'S why the sharing of ideas on this site is SO important. Isa Manuela, I know, but I just LOVE mushrooms, especially Pilsens. I love mushrooms so much that my sweetie pie thinks I'm a real tall Hobbit.

Revision History (2 edits)
Sabrina_Hill  -  Wednesday, December 8, 2004, 9:41am
Changed goatsmilk to Sheepsmilk
Sabrina_Hill  -  Wednesday, December 8, 2004, 9:36am
typo
Logged
E-mail E-mail Reply: 58 - 98
yaman
Wednesday, December 8, 2004, 9:38am Report to Moderator Report to Moderator

GT1; MN
Sa Bon Nim
Administrator
Posts: 2,767
Gender: Male
Location: Antigoni Island, Istanbul-Turkey
Age: 61
Forgive me asking Sabrina, but do you ever sleep?

cheers,
Yaman


"You are never given a problem without the will power to solve it"
Richard Bach - Illusions, The Adventures of a Reluctant Messiah
Logged Offline
Private Message Private message Reply: 59 - 98
Sabrina Hill
Wednesday, December 8, 2004, 9:46am Report to Moderator Report to Moderator
Guest User
Yaman,
  It's 2:30 here now. I got up to go to the bathroom as I usually do this time of morning, and when I do, I check the E-mail. I'm retired Army, so when I go back to sleep, I can get up when I please. By the way, that is a beautiful photo of your Westfalia van, your wife looks nice too.
Logged
E-mail E-mail Reply: 60 - 98
Sabrina Hill
Wednesday, December 8, 2004, 9:51am Report to Moderator Report to Moderator
Guest User
Anyone want to see a recipe for Beefheart and mushrooms? If so, I'll load it up later tonight.
Logged
E-mail E-mail Reply: 61 - 98
noelalexis2000
Wednesday, December 8, 2004, 12:32pm Report to Moderator Report to Moderator
Guest User
The cheese substitutes with sheeps milk sound good.  I will just use my wonderful grass fed beef for the meat with lots of spices. Thanks Sabrina for the recipe!
Logged
E-mail E-mail Reply: 62 - 98
ISA-MANUELA
Wednesday, December 8, 2004, 1:38pm Report to Moderator Report to Moderator
Guest User
ok for that,Sabrina,

I'll forgive you but please never mention it french bouillabaisse!!!!!!!!!!!
The little of my frenchpart-blood is working against this..............................

= = = BOUILLABAISSE  FOR FLYER'S = = ==
SABIHILL'S BOUILLABAISSE     ok allowed...............

amicalement yours ISA
Logged
E-mail E-mail Reply: 63 - 98
Sabrina Hill
Wednesday, December 8, 2004, 2:20pm Report to Moderator Report to Moderator
Guest User
Isa-Manuela,
  I never said it was French. I simply called it Bouillabaisse, (and misspelled it to boot).
  It's kind of like when the French say Pommes fiittes (I hope I spelled that right, it's been DECADES since I took French in school), they are just called fried potatos. EVERYBODY knows they are French. I will therefore call it seafood bisque. I hope you forgive me for the addition of the mushrooms.

Revision History (1 edits)
Sabrina_Hill  -  Wednesday, December 8, 2004, 2:22pm
typo
Logged
E-mail E-mail Reply: 64 - 98
Sabrina Hill
Wednesday, December 8, 2004, 2:37pm Report to Moderator Report to Moderator
Guest User
Hey everyone,
  One of the subjects brought up last night, (EARLY this morning actually), was the making of sausages and cheese.
  There is a company that specializes in things that are used by the Amish, and a lot of "back to Earth people" . The name of the company is LEHMAN'S. Their website is
                                       http://www.Lehmans.com
They have a catalog which you can ask for through the site that has many unique things in it. On page 20, is a sausage stuffer, and on page 18 is a beginner's cheesemaking kit. This kit will make cheese from ANY kind of milk, and has the "fixin's" to make Ricotta. Also, if you want to see how great-Grandma did it, on pages 17 and 18 are butter makers. (I know this is not for "O's", but "A's" and "B's" read this too).
  Anyway, give the site a try, they have an online store. Have fun everyone, I'll talk to you all tonight.

Revision History (2 edits)
Sabrina_Hill  -  Wednesday, December 8, 2004, 2:42pm
misspellings
Sabrina_Hill  -  Wednesday, December 8, 2004, 2:40pm
left something out
Logged
E-mail E-mail Reply: 65 - 98
Brighid45
Wednesday, December 8, 2004, 4:13pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,193
Gender: Female
Location: southeastern Pennsylvania
Age: 55
Sabrina--Lehman's is an awesome catalog/website! I've wanted their 'power washer' for ages now, and that's just the first item on a long, long list of goodies they carry. Excellent recommendation!

I for one would love the recipe for beef heart and mushrooms. My mom used to make stuffed beef heart with mushrooms in the stuffing, and it was terrific! Please share your recipe.


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 66 - 98
yaman
Wednesday, December 8, 2004, 5:40pm Report to Moderator Report to Moderator

GT1; MN
Sa Bon Nim
Administrator
Posts: 2,767
Gender: Male
Location: Antigoni Island, Istanbul-Turkey
Age: 61
Sabrina and Brighid,

Good to see you Ee Dans

Yaman (loyal reader of your posts)

Sabrina, thanks for your nice comments regarding the photo..


"You are never given a problem without the will power to solve it"
Richard Bach - Illusions, The Adventures of a Reluctant Messiah
Logged Offline
Private Message Private message Reply: 67 - 98
Brighid45
Wednesday, December 8, 2004, 5:50pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,193
Gender: Female
Location: southeastern Pennsylvania
Age: 55
Well, if anyone deserves the title Ee Dan it's Sabrina, for all the help she's given us.

Way to go, WolfRider! Aho!


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 68 - 98
Chanur
Thursday, December 9, 2004, 2:26am Report to Moderator Report to Moderator

SWAMI'd from GT3 to GT6
Ee Dan
Posts: 845
Gender: Female
Location: Pacific NW, USA
Sabrina: After you find the sheeps milk feta you may have to try several brands before you find one that is anything like cows milk ricotta. The brand I mentioned in my earlier post is the only one I can find where I live that is not made in the salty, dry, and crumbly style of traditional feta.  I like tradional style feta, but as you already said, it would very definately make a big difference in the taste and texture of your original recipe which calls for ricotta.

Please post the beef heart recipe.

Yaman: For this recipe you wouldn't actually need to make sausage.  You could just buy the ground beef and work the spices into it.  Fry it in a skillet with some compliant oil and then use it.  

To learn how to make homemade sausages I would recommend that you check out http://home.pacbell.net/lpoli/index.htm If you feel that you still need some further "tutoring" or have questions beyond what it covers, send me a PM and I will start a separate thread about how to make sausage.
Logged
Private Message Private message Reply: 69 - 98
Sabrina Hill
Thursday, December 9, 2004, 4:56am Report to Moderator Report to Moderator
Guest User
Due to popular demand, here is the Beef Heart with Mushrooms and Wild Rice Recipe. For those of you that don't know how to trim a Beef Heart, look at my earlier posting on how to dice a Heart.

                            Beef Heart with Wild Rice and Mushrooms

                            2 cups uncooked wild rice
                            1 pound sliced mushrooms
                            1 cup pine nuts
                            1 Teaspoon dill weed
                            1/2 garlic sliced
                            1/2 garlic crushed
                            16 ounces beef stock ( or beef broth)

  Place the wild rice in the beef stock, (or broth), add water to required liquid amount for the rice you are using in a saucepan, and prepare as usual.
  Place mushrooms in skillet with just enough butter if you can eat it, ghee if you can't to brown the mushrooms, add pine nuts and saute till mushrooms are brown.
  Place the beef heart in a pot of water and boil for 30 min..
  As the mushrooms are cooking, add the garlic, both crushed, and sliced, and the dill weed
  Take any liquid broth/water mix that is left from rice preperation and place on heat adding just enough rice flour to thicken to desired consistancy.
  Fold the heart, rice, and mushrooms and nuts together  and pour " gravy" over and serve.                                  ENJOY!!

Revision History (2 edits)
Sabrina_Hill  -  Thursday, December 9, 2004, 5:01am
punctuation
Sabrina_Hill  -  Thursday, December 9, 2004, 5:00am
typos
Logged
E-mail E-mail Reply: 70 - 98
Lola
Thursday, December 9, 2004, 5:06am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,422
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
chanur,
do start that thread for us!!!
It just gets better!!!  lol


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 71 - 98
Lola
Thursday, December 9, 2004, 5:15am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,422
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
Sabrina,
if you can get wild boar it might be less harmfull for you, as a substitute for pork.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 72 - 98
Sabrina Hill
Thursday, December 9, 2004, 1:05pm Report to Moderator Report to Moderator
Guest User
lola,
  I most certainly DO get wild boar every year. I go to Tennesse every year and kill a boar. Ninty percent of the meat that I eat is wild. I intend on getting a sausage maker from Lehman this year so that I don't have to pay someone elst to make my sausage for me. I already make my own jerkey.
  Tonight's recipe will be wild duckling with fruit stuffing and orange glaze sauce. Hope some of you try it for Christmas dinner this year. Talk to you tonight.
Logged
E-mail E-mail Reply: 73 - 98
Lola
Friday, December 10, 2004, 3:28am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,422
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 58
wonderfull!!
then you have no problem with that meat.....

I m sure you ll post that recipe of tonights dinner for us all to enjoy!
thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 74 - 98
4 Pages « 1 2 3 4 » All Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Sabrina's cookbook

Thread Rating
There is currently no rating for this thread