new recipes .

have you ever made up a new recipe and it was a hit with everybody ?
mine is : RED COLESLAW.
shred red cabbage and grate fresh beetroot, add cellery, onions, grated carrots or any thing you like, but make sure at least a quarter of it is beetroot,and about half is red cabbage. needs no dressing, but add if you prefer.yummmyyy, [You must be registered and logged in to see this image.]

Sounds good Roxy, I would probably just add a little cider vinegar.

i think that would make a slightly sweet/sour effect, as the beetroot has a sweetening effect, sounds yummy, will try it next time.

i have just realised the only thing i miss from the old y/f is having the post being answered above and visible ,easy to refer back to, when answering, that would be especially good for longer posts.

Roxanna, I will give that a try. Not sure my littler ones will like it much since it isn't junk food, but some of the older ones know good food when they see it and taste it. lol


(if you look below where you are posting, the other posts should be at the bottom. I will see if there is a way to change it.... but I am still a little lost on some things!)

aha !! i see the post bellow, had no idea it was there. thanks.

Now that is a healthy salad. What is beet root. Never heard of that. I know what beets are.

Beet roots are simply beets, which are the root of the plant, like a carrot or a radish is a root, as opposed to the green leaves of a plant. Some plants have edible leaves as well as roots, like turnips for example. I'm not sure if beets have edible greens or not.

Thanks Tater. I had never heard about eating the roots. I was never a big beet fan.

I never was either, but we always had canned beets when I was growing up. As an adult, I find that fresh beets are much better.

Thats funny, us too, maybe thats why I was never a fan. They are suppossed to be very healthy.I will have to try fresh grown and see if my tastes have changed.

I never liked the texture of the canned beets, but that might have been due to the preservatives they add.

I always passed on them when Mom had them on the table. I like fresh fruit and veggies so much better.

i only discovered recently that i like beet root, since i've had it fresh, it tastes sweet and earthy to me, and it has become part of my regular shoping list. yes the leaves are edible, i use the little ones as salad.the big ones are to rough, but are good as part of vegetable stock.
the beets are also nice cooked as a veg, but unless you like your potatos pink, keep em separate !!

I will have to rey it. Some things I like that earthy tase and some, well, it's hard to eat.

ron, when you try it , grate it into a salad ,generously, it may be a bit overpowering to have straight to start off with.

Well, I have always loved beets. lol Some people just don't understand that!
I love having them cooked with butter.

I will have to try them again. It's been a long time.

I made salmon with dill cream sauce last night. It was pretty good, and very easy to make. A little half and half mixed with a little flour, a little sour cream, dill, and it called for a little chardonnay, but I substituted a dash of apple cider vinegar, a splash of lemon juice and water, and a dash of garlic powder and onion powder.
You just heat the chardonnay or substitute in a saucepan, mix the half and half and flour together, add to the saucepan along with the dill and garlic and onion powder, stir until it starts to thicken, and pour over the salmon when it's about halfway done. It only takes about ten minutes to prepare and 20 minutes to bake.

that sounds utterly delish tater,will definately have a go at that one.
my turn: half and half of what ?

Half and half is coffee creamer; it's half milk and half cream.

Boy that sounds good Tater, I have to try that too.

Sounds good Tater. I just need to be able to afford fish since they are not a cheap product.

Roxanna, half and half is a liquid coffee creamer.
This is interesting!
Types
Stewed nectarines and heavy cream

Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, etc. In many jurisdictions there are regulations for each type.
[edit] United Kingdom

In the United Kingdom, the types of cream are legally defined[2] as follows:
Name Minimum
milk fat Additional definition Main uses
Clotted cream 55% and heat treated Served as it is with scones, jam, stargazy pie, etc.
Double cream 48% Whips the easiest and thickest for puddings and desserts, can be piped
Whipping cream 35% Whips well but lighter, can be piped - just
Whipped cream 35% and has been whipped Decorations on cakes.
Sterilized cream 23% is sterilized
Cream or single cream 18% is not sterilized Poured over puddings, used in coffee
Sterilized half cream 12% is sterilized
Half cream 12% is not sterilized Used in coffee, some cocktails
[edit] United States

In the United States, cream is usually sold as:

* Half and half (10.5–18% fat)
* Light, coffee, or table cream (18–30% fat)
* Medium cream (25% fat)
* Whipping or light whipping cream (30–36% fat)
* Heavy whipping cream (36% or more)
* Extra-heavy, double, or manufacturer's cream (38–40% or more), generally not available at retail except at some warehouse and specialty stores.

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131[3][4] and a small sample of state regulations.
[edit] Australia

In Australia, levels of fat in cream are not regulated, therefore labels are only under the control of the manufacturers. A general guideline is as follows:

Extra light (or ‘lite’): 12–12.5% fat.

Light (or ‘lite’): 18–20% fat.

Pure cream: 35–56% fat, without artificial thickeners.

Thickened cream: 35–36.5% fat, with added gelatine and/or other thickeners to give the cream a creamier texture, also possibly with stabilisers to aid the consistency of whipped cream (this would be the cream to use for whipped cream, not necessarily for cooking)

Single cream: Recipes calling for ‘single cream’ are referring to pure or thickened cream with about 35% fat.

Double cream: 48–60% fat.[5][u]

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That's interesting Breezey; so Roxy would probably know half and half as somewhere between extra light cream and light cream.

Tater, I think that would be about right.

Yeah, but knowing those wacky Aussies, they probably call it something odd like kangaroo piss!

Tater Salad wrote:Yeah, but knowing those wacky Aussies, they probably call it something odd like kangaroo piss!

havent heard that one ,yet!! LMAO [You must be registered and logged in to see this image.] but some do call drinking 'going on the piss' it is fairly commonly used, mostly by blokes,and seems to have no other connotations. [You must be registered and logged in to see this image.]

I guess that makes sense because they say you can't buy a beer, you only rent it!