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  ›  Tired/same old bagel &..what to make for Brunch?
Users Browsing Forum
No Members and 2 Guests

Tired/same old bagel &..what to make for Brunch?  This thread currently has 712 views. Print Print Thread
1 Pages 1 Recommend Thread
Goldie
Saturday, August 3, 2013, 4:20pm Report to Moderator Report to Moderator

All Gatherer -70 Scorp/Sag on BTD/GENO 17 year
Sam Dan
Posts: 5,940
Gender: Female
Location: East Coast
I have the opportiunity to make any kind of food BTD not importnat here, I go to brunch where in my case all food is avoid..  I was offered to make some new food.

I am right now slow cook some top round with onions and vegetable maggi to see how it might work out.

I would like to make cukumber salad, is plain white apple cider ok to use? what ratio? 1/4 vinegar and 1/2 oil and 1/4 juice from salted down cuskes? what do you think?

Any other food easy to make, that you like? .. all it has to be is portable..  

I might buy some rice and make rice pudding.. never made any before.. what rice to buy? how long to cook.. does it need to have milk or could it be made with cream?

Is there a sweet potate recepy that is unusual?  pink ones, even if they are yams..



Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
Logged Offline
Private Message Private message
Chloe
Saturday, August 3, 2013, 4:55pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,514
Gender: Female
Location: Northeast USA
Age: 72
I make a layered salad....feeds a crowd....people love it but you're going to have to figure out how to
sub many ingredients.  I'm giving you my subbed version even though it has a few toxins for most of
my family.

IT's a layered salad. Inspiration, my southern born sister.  Layered salads are big in the south.

Here's how you do it.  Buy three small romaine lettuce bunches.  Wash, dry, chop into pieces...Take
a dish you might use for lasagna....deep enough so you can layer, but I can't give you a size because
I just know the dish I'm using won't match yours.

So now 3 chopped romaine bunches, layered neatly on the bottom of this pan.

Next, it can be chopped tomatoes, but I use chopped red peppers....I usually mix a red, a yellow and
an orange pepper and you're just going to cover the lettuce with something red.  Leave no gaps
but you don't want it so thick that it gets wet and mushy.

Next layer, I use a package of frozen peas...About a pound....maybe it comes in 12 oz bags....not
sure....but throw the entire package over the red layer and spread it out.  This is frozen peas, and
not defrosted.

Next layer....It's a bunch of scallions chopped....same process....more or less to cover the pea layer...
whatever you need....goal is not to leave gaps. It could also be red onion.  It could be a vidalia onion,
or a white or yellow onion...whatever you like.  Adds a lot of flavor just the fact that it's onion-y.

I either do this layer or not depending on ingredients I have around.  I take an entire cauliflower and
chop off the stems that are tough and use just the flowerette pieces.. Chopped into small pieces,
the result is something that looks like peas....small pieces.  Just cover the scallion layer.

Next layer is either a large package of cooked bacon or I use turkey bacon....I put it in a food processor and create a bacon crumble.  This goes on next.  Usually this is a 12 oz package of turkey
bacon.  The crispier the better, although your choice.

Now this layer is important but here's where it's your choice.  It calls for one cup of mayo combined
with some kind of sweetener.. I've made my own mayo and used agave to sweeten it.  It's spread
on the last layer carefully with a spatula....You are trying to come very close to the side of the pan
so there are no gaps. You're using this layer to seal the other ingredients.

Next layer is grated cheese....Probably anywhere from 12 oz to 16 oz but pick or choose whatever
you like. I've used compliant cheese for me...and it can be combined with parmesan, mozzarella....
hard cheese with softer cheeses.

and now you're going to cover the entire pan with aluminum foil....refrigerate it....and let it sit
overnight.

Serve with tongs....that reach deeply down so it picks up all the layers.

People call me a superstar when I make this dish for brunches, picnics or I've even taken this on
a boat in a large Tupperware container with a lid.

Another option is a baked French toast. I like this recipe, I've used it....I just wouldn't dare eat it.
It's carb/sugar heaven.  I'd rather have the protein and veggies.

http://www.foodnetwork.com/recipes/creme-brulee-french-toast-recipe2/index.html


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Logged
Private Message Private message Reply: 1 - 4
ABJoe
Saturday, August 3, 2013, 11:51pm Report to Moderator Report to Moderator

35% Nomad or Teacher - health history dependent
Sun Beh Nim
Moderator
Posts: 8,356
Gender: Male
Location: Orange County, CA, USA
Age: 51
Quoted from Goldie
I would like to make cukumber salad, is plain white apple cider ok to use? what ratio? 1/4 vinegar and 1/2 oil and 1/4 juice from salted down cuskes? what do you think?

Vinegar, cider is a Neutral for all B and O Secretor, avoid for all others.  Lemon juice would be better.

Quoted from Goldie
Is there a sweet potate recepy that is unusual?  pink ones, even if they are yams..

Here is a search for sweet potato recipes at the Recipe Center:
http://www.dadamo.com/typebase.....er=abc&header=on


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 2 - 4
Goldie
Sunday, August 4, 2013, 10:57am Report to Moderator Report to Moderator

All Gatherer -70 Scorp/Sag on BTD/GENO 17 year
Sam Dan
Posts: 5,940
Gender: Female
Location: East Coast
Wow what a recipy.. and the link Thanks.. I am going to change this same old brumch on sundays.. should be so much fun just to make it.  I am the only one eating BTD, so there will be a range of things .. THanks so much.


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
Logged Offline
Private Message Private message Reply: 3 - 4
Spring
Sunday, August 4, 2013, 11:37am Report to Moderator Report to Moderator

SWAMI Explorer
Ee Dan
Posts: 3,450
Gender: Female
Location: Southeastern USA
Quoted from Chloe
IT's a layered salad. Inspiration, my southern born sister.  Layered salads are big in the south.

I haven't seen a layered salad in at least twenty years!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
Logged
Private Message Private message Reply: 4 - 4
1 Pages 1 Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Tired/same old bagel &..what to make for Brunch?

Thread Rating
There is currently no rating for this thread