Quoted from Ribbit

Here's my newest addition:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1092

I think I will take this basic idea and create cinnamon buns next.  I've never let my grains soak, but I'm pleased with what happened.

I tried this over the weekend with raisins. It was good! But Hubby didnt like the taste of flax-says it tastes like hay.   Brought it to the office (full of other Nomads) and I now have an empty container to take back home.

Thanks for the recipe Ribbit!

Flax tastes like hay?  Hm.  That's what I think about millet.  I just hide the flavor with ghee.

I don't think you could hit anymore Nomad diamond foods than in this recipe. The only neutrals are cloves or baking soda. I looked for fresh cranberries in the nearby grocery store tonight but no dice.

For the following recipe Cherry Vinegar dressing...it calls for coleman mustard. Does anyone know if this is the brand of mustard or the kind of mustard.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?97

http://www.colmansmustard.com/products.html

I'm sure they meant the mustard powder Coleman makes, therefore any mustard powder should sub well!

Thanks Sy. I have some dry mustard powder. This recipe looks interesting. I may give it a try. I am still looking for the best-greatest-salad dressing ever.

Leave it to me to screw up another recipe. I just can't seem to get it right. I tried the cherry dressing last night. I did not have cherry juice or cherry preserves but I did have some frozen cherries. I put those in my vitamix with a little water and blended well. I added the oil, salt, agave, and powdered mustard. When I tasted it I didn't know what kind of taste I was going for. Not sure how to describe the taste. I didn't know what else to add to change the flavor or enhance the flavor created. I ended up throwing it out.

I need a cooking class. I love watching the cooks on TV. I get so motivated to cook but I continuously destroy the recipe. I see a recipe that sounds so good and I want to try but it gets expensive wasting this food. Does anyone else feel like this?
I guess that's why they make the prepackaged foods for people like me.

I just posted a recipe to my blog, for those who can have tapioca.

If you can't, it may require flax or eggs.

http://www.dadamo.com/B2blogs/blogs/blog7.php/2008/11/07/explorer-applesauce-cake

It's pretty similar to the pumpkin bread recipe I posted in the pumpkin bread thread (but this one is without eggs), and should work with pumpkin as well.

I would start out following every recipe exactly until you get a feel for how things go together.  If it says to use a particular type of cherry and you don't have it, wait until you can get it and then make the recipe.  

Experience is necessary before you can start winging it.

Powdered mustard is very, very spicy.  It only takes a little bit to get the point across.  You can't just sub it out for prepared mustard because prepared mustard is mostly vinegar.  I make mustard for my husband with equal parts powdered mustard and water, but it's extremely spicy.

Melissa, I just realized that I've been baking "Explorer-like" breads for quite a few years now.  Thanks to you I don't have to come up with them all myself anymore!

Okay I just put the cranberry walnut cake in the oven. Strange that the recipe didn't have any salt.

Quoted from Ribbit

Melissa, I just realized that I've been baking "Explorer-like" breads for quite a few years now.  Thanks to you I don't have to come up with them all myself anymore!

You've given me a good head-start   I've tried and enjoyed many of your recipes.

Quoted from 4276

Okay I just put the cranberry walnut cake in the oven. Strange that the recipe didn't have any salt.

I don't ever put salt in a recipe...  I usually get adequate salt from either ready-made foods, or naturally occurring sodium in foods like celery...  If I ever feel like I need salt, I usually need iodine, so put on a patch...  If I still need a bit of salt, I dip a damp finger in the Real Salt and lick it off... That will be all of the extra salt I need for over a month...  of course, I know we are all individual...

Quoted from BuzyBee

Leave it to me to screw up another recipe. I just can't seem to get it right. I tried the cherry dressing last night. I did not have cherry juice or cherry preserves but I did have some frozen cherries. I put those in my vitamix with a little water and blended well. I added the oil, salt, agave, and powdered mustard. When I tasted it I didn't know what kind of taste I was going for. Not sure how to describe the taste. I didn't know what else to add to change the flavor or enhance the flavor created. I ended up throwing it out.

I need a cooking class. I love watching the cooks on TV. I get so motivated to cook but I continuously destroy the recipe. I see a recipe that sounds so good and I want to try but it gets expensive wasting this food. Does anyone else feel like this?
I guess that's why they make the prepackaged foods for people like me.

The first thing I do with a recipe is to follow it as exactly as I can.  This often means waiting until I have an opportunity to shop for the correct ingredients.  After that, if I don't like it, I either try to determine what would make it better or scrap it.  Sometimes I try several variations before I scrap it...  I have made the decision that as long as the foods were good that were used, I don't throw it out.  I eat it as motivation to make it better.  Sometimes I "make" everyone in the house taste it to see if anyone else has ideas about what would make it better...

Sometimes reading other recipes of the same type will provide ideas how to modify recipes as well...  

Best suitable for Hunters:
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1104
Soaking the flours and adding the baking soda just before baking helped a lot, thanks Brighid for these tips! Tasted great with a small piece of Manchego cheese! Addictive, be warned  

Creamy Ground Beef Goulash!

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1114

P.S.  The Okra in this recipe actually acts as a thinkener in this recipe and is kind of chewy and crunchy as opposed to slimy.  I have been pleasantly surprised at how I've been able to use it in many recipes as it has a mild almost bland flavor.  So I say 'try it, before you judge it!'

However, you still can't get me to eat a snail...

thanks for submitting your recipe!

Quoted from Lola

thanks for submitting your recipe!

But of course!  

Got bold last night and did the following:

I had some homemade Chicken Noodle Soup last night for dinner and I had made the Kale and Rice Stir Fry for on the side.  

So I took my plate of Kale and Rice and dumped it in the soup and stirred it around gently.  

What a Gourmet Delight!  Oh my!  Talk about chicken noodle soup for the  God's!  

I don't know if there is a homemade chicken noodle soup recipe at Recipe Central but here is the Kale and Rice Stir Fry link:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051

Just leave out any tofu, chicken, eggs or any other protein source and then add the finished stir fry to the pot of chicken soup.

Ouu.. La La!!!

Can we make this sticky so it'll be easy to find?

I just invented carob brownies and I'm very happy with them.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1117

Ribbit, you don't need to ask for help. Kyosha Nims can sticky and "you is one of them".

Whoa-ho-ho!  How cool is that?  

This way we can always let people know when something new is added, and we know where to find the thread.

done editing your recipe!
hope you like it!

I couldn't find it.  I always have bad results when I search for things.

Banana Date Flaxseed Bread!  Ya Hoo!!!

I didn't have Baking Soda, so I used a full Tsp of the Baking Powder and it came out fine which leads me to ask what is the diff between the two and/or what does Baking 'Soda' do as opposed to  Baking 'Powder?'

Also I didn't have Whole Flaxseeds so I substituted Chopped Pecans.  It was great.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1118