leeapeea’s Profile
Recent Comments
Mixed Review: Uncle Ben's Rice Pudding Mix
I LOVE rice pudding! Sorry to hear this was such a dissapointment. My issue is that I always have a ton of cooked rice in my fridge - leftover from takeout or just the BF cooking way too much. Anyone know a good recipe for rice pudding using already cooked rice?
Cook the Book: 'The Cook's Country Cookbook'
In the summer I love making potato salad - I used a sweet potato salad recipe with apples that I got from this site (http://www.seriouseats.com/recipes/2008/05/sweet-potato-salad-recipe.html) and it was a repeat request! In the fall when potlucks consist of apple-picking picnics, Thanksgiving, and several holiday parties, I usually roast root vegitables with seasonal herbs, onions, and olive oil. My favorite combination is carrots, beets, and parsnips, although sweet potatoes, turnips, and other potatos work well too. It's hearty, warm, and super nutritious.
Cook the Book: 'Giada's Kitchen'
mmm... crema rosa is the way to go! I like almost every sauce you could put on pasta - alfredo, tomato (fresh, jarred, ripe tomatoes and oil, whatevs), but the blend of creamy and acidic of a good crema rosa (made, essentially, by combining alfredo and tomato sauce, if I'm not mistaken) just floats my boat.
See more comments by leeapeea »
Recent Posts
leeapeea hasn't written a post yet.
Recent Favorites
leeapeea hasn't favorited a post yet.
Recent Polls
leeapeea hasn't answered any polls yet.
Recent Quizzes
leeapeea hasn't taken any quizzes yet.
Recent Comments | Response to Comments
What's Your Perfect Omelette?
Raisins and American Cheese. It's probably a similar flavor to the aftore-mentioned apples and chedder: a sweet-salt thing. I didn't know omlettes were made any other way until I was an adult. I actually used to grab a little bowl of raisins from the yogurt bar at college and hand them to the omlette line cook to put in the omlette. He laughed every time.
Mixed Review: Uncle Ben's Rice Pudding Mix
I LOVE rice pudding! Sorry to hear this was such a dissapointment. My issue is that I always have a ton of cooked rice in my fridge - leftover from takeout or just the BF cooking way too much. Anyone know a good recipe for rice pudding using already cooked rice?
Cook the Book: 'The Cook's Country Cookbook'
In the summer I love making potato salad - I used a sweet potato salad recipe with apples that I got from this site (http://www.seriouseats.com/recipes/2008/05/sweet-potato-salad-recipe.html) and it was a repeat request! In the fall when potlucks consist of apple-picking picnics, Thanksgiving, and several holiday parties, I usually roast root vegitables with seasonal herbs, onions, and olive oil. My favorite combination is carrots, beets, and parsnips, although sweet potatoes, turnips, and other potatos work well too. It's hearty, warm, and super nutritious.
Cook the Book: 'Giada's Kitchen'
mmm... crema rosa is the way to go! I like almost every sauce you could put on pasta - alfredo, tomato (fresh, jarred, ripe tomatoes and oil, whatevs), but the blend of creamy and acidic of a good crema rosa (made, essentially, by combining alfredo and tomato sauce, if I'm not mistaken) just floats my boat.
Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'
hit the wrong button. Rolled Dough Delicious is very simple. Take one slice of white bread (heavily milled wheat would work too, but nothing with bits or nuts), and cut off the crust. Butter bread heavily and sprinkle sugar ontop (non-purists add cinnemon, but the original RDD was a diabetic's nightmare of processed ingrediants). Starting with a corner, squeeze and roll the bread piece into a ball shape, with the buttery goodness side on the inside. Place ball into toaster oven at 300-350 degrees (depending on size of toaster oven) for about 5-10 minutes. RDD should be golden-toasty on the outside, sugary-butter super on the inside!
Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'
Rolled Dough Delicious.
There's Nothing Fab About Prefab, Premade Drink Mixes
I was taught to make a margarita when I was 11. It's a family tradition - we called it the Aubin Margarita. I've since found out that it's also a "Jamacin Style Gold" margarita to bartenders in the North East. It's just tequila, triple sec (or cointreu for people with money) and lime jc, either fresh or the sweetened kind (NEVER sour mix!). I wasn't introduced to pre-fab mixes until Appletinis and Cosmos started getting popular, and I'm not a huge fan. If I want juice and booze, I'll make a screwdriver. However, I've made some yummy punches using the Stirrings mixes - pairing with flavored vodkas and champagne or soda.
Campo: Does Morningside Heights Finally Have A Good Contemporary Italian Restaurant?
I used to bartend at Pisticci (when it just served beer, wine, and cappuccinos) and the best part about working there was the food. I've read reviews where the service can be so-so, which, having worked there, is kinda true, but I found the food simple and consistently good. I'm glad there are those people out there still enjoying it - I live in NH now and haven't been able to stop in on my visits to the city.
Serious Grape: A Wine Survival Guide for Fall
If you live in NH, where the state-run liquer stores are like the Big Rock Candy Mountain and located next to just about every grocery store, you can get a mixed case for a 10-15% discount, plust they often have 20% of their wines on specials or clearance, so you can save as much as 25%. I had a toga party with a wine fountain once and got a case with pinot noir (for the fountain) and reisling (for the non-red drinkers) for something like $80.
Happy Birthday, Instant Ramen
I toss the flavor packet, chill the cooked noodles, and mix them with a generous dose of the perfectly nutty and spicy House of Tsang Bangkok Padang Peanut Sauce.
Served: Hostess with the Mostess
Hannah,
Was great to hear about your hostessing experience. When I lived in NYC, I hosted at the now defunct Veg City Diner (formerly at 14th&6th). Let me tell you - hostessing at a diner STINKS! There was no where for people to wait for tables, so they kinda stood in the door, alternately glaring at me, then the diners at tables, then me again. My favorite part was when I could get away from the front and take phone orders or run coffee on busy weekend mornings.
The Great Strawberry Ice Cream Debate
Strawberry is the *only* kind of ice cream that I actually have cravings for! And I think it *needs* to have strawberry chunks in it (although tastless frozen lumps of strawberry-like material need not apply). If I can't go to one of the local stands that make their own ice cream, which are inevitably loaded with yummy bits of berry, then I head to Friendlies and get a strawberry frappe. It's a little on the processed side, but meets the craving guidelines.
@Sophia - where is La Loos? That strawberry balsamic thing sounds like pure heaven!!
Grocery Shopping from Your Kitchen Counter—As if We Need It
I would like this if it had the following capabilities:
1. to take my shopping list and search local flyers from grociery stores and other for the cheapest place to purchase my items, and have coupons ready to print from it.
2. I input my favorite recipes and it helps to creat shopping lists.
3. suggests recipes and foods I might like based on what I already buy (like Amazon does)
4. could actually upload and purchase my shopping list for either pickup or delivery where available.
Dinner Tonight: Blue Smoke’s Iceberg Wedges with Roquefort Dressing
Mmm... I first started seeing iceburg wedge salads about a year ago, and all I could think was, "Really? A wedge of water and plant fiber?" I've since had one of these types of "salads," served with bits of bacon and chopped tomatos, and it was so filling and refreshing that I'm looking forward to making this for dinner tonight! Plus, no cooking, which is perfect for the 90+ heatwave in the Northeast right now.
Ed Levine's Serious Diet, Week 21: I Hope My Reviews Won't Prove Too Costly
I get a "to go" container at the start of the meal and put half (or more, if it's a huge plate) into the container before I even start eating. Bringing hungry folks with you is a good idea. But the best thing you can do, since your job limits you limiting your caloric intake, is exercise. Seriously. Walk places, do a workout video, take dancing lessons, swim, join a social sports league, whatever makes you burn some of the calories you HAVE to eat for your job. Plus, if you find something you like, its an awesome bonus! Eat yummy food, do fun things!
Cook the Book: The Splendid Table's How to Eat Supper
I actually listen to "Splendid Table" every week (although I have to podcast it now that NHPR took it off their lineup and put up that stupid show that's not about religion but is) and I love the call-in portion! I always pause the podcast after and think if I have any questions to ask her, but everyone else's questions are always so good (or.. on bad days, kinda repetative). But I think I would ask her to talk about Italy. She just went again, and did two shows on it, and they were sparkling, delightful narratives. I know there was more that must have been edited out, or thought not appealing for the wider audience. I could listen to Lynn describe sauces for DAYS on end!
Weekend's worth of food inspiration needed-help!!
I recently made the sweet potato salad with apples and green peppers that's appeared a few times on this site - it got rave reviews from both my timid-eater friends and my foodie-family.
Also - get those disposable zip-loc (or other) containers. Pack up portion-sized leftovers and send it home with the guests. This way your leftovers don't spoil, you're not left eating pulled pork for 6 days, and your guests leave with something tasty, home-made, and wonderful in hand! Plus they'll have a yummy reminder of their time with you.
Enjoy your weekend!
What lunch box did you have - what was in it?
I remember having plastic lunch boxes in the early elem. years, but I don't remember what character(s) were on it. I was (and still am) pretty forgetful about "stuff" so I would always loose the lunch box and/or the thermos inside by November. My ever practical mother wouldn't buy me a new one (at least until the next school year) so I brown bagged it after that.
I seem to remember growing up on bologna sandwiches, but my mom assures me that was just one in the rotation. Turkey, pb&j, ham & cheese, and tuna were all served, and always wrapped in wax paper (I thought zip-lock bags were for the chips until I was in college). Never got dessert or sugar with my lunch - just chips and fruit or veggies. And since I was never cool enough, I never got to trade away for yummier stuff.
The Great Strawberry Ice Cream Debate
im also a very huge fan of pink ice cream, too, as well.
The Great Strawberry Ice Cream Debate
i'm a very huge strawberry ice cream fan. but i dont like the strawberry chunks that's in there. i think that it can't have any strawberry chunks init, because the strawberry chunks are so very gross and also too hard as a rock. i also love strawberry milkshakes at mcdonald's, burger king, and any other restaurants including denny's.
Cook the Book: 'The Cook's Country Cookbook'
Thank you for participating, and congratulations to our winners:
bndraldy
bobfole
DuncanHusky
ElspethAdair
iWander
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'The Cook's Country Cookbook'
green bean casserole
Cook the Book: 'The Cook's Country Cookbook'
Baked pasta of any kind, preferably with cheese, when chilly, cold pasta salad of of any non-mayonnaise-based kind when it's hot out (warm mayo = no good).
Cook the Book: 'The Cook's Country Cookbook'
Chicken and dumplings
Cook the Book: 'The Cook's Country Cookbook'
Cold/Potato Salad Warm/Beef Stew
Cook the Book: 'The Cook's Country Cookbook'
My mom died when I was a kid, so church potlucks were one of the only ways I got good home cooking. My favorite thing to see at these events was a baked ziti dish. I never could get enough of that. The ladies that held these events were always happy to see my sister and I eating so much!
Cook the Book: 'The Cook's Country Cookbook'
goulash...it's easy and a comfort food.
Cook the Book: 'The Cook's Country Cookbook'
We have lots of favorites here and they seem to change with the seasons. In season right now is chicken pot pies, with homemade apple pies. We live in apple country, so apples are in season right now, up here in the North Country.
Cook the Book: 'The Cook's Country Cookbook'
Very cheesy Macaroni & Cheese is a must!
Cook the Book: 'The Cook's Country Cookbook'
pot roast garrettsambo@aol.com
Cook the Book: 'The Cook's Country Cookbook'
A crock filled with delectable Cream of Chicken with Wild Rice Soup, although beef stew would also be very good.
Spaghetti Squash Carbonara is a safe summer-time bet.
LCrenshaw
Cook the Book: 'The Cook's Country Cookbook'
My favorite is macaroni & cheese.
Cook the Book: 'The Cook's Country Cookbook'
For a pot luck I always make my Mom's potato salad, loaded with eggs, mayo and onions.
Cook the Book: 'The Cook's Country Cookbook'
I have a green bean dish I got off the food network. It always goes over well, and the vegetables are often in short supply at potlucks.
Cook the Book: 'The Cook's Country Cookbook'
Deviled eggs or spinach dip in a Hawaiian bread bowl - American classics!
Cook the Book: 'The Cook's Country Cookbook'
my family loves shepards pie :)
Cook the Book: 'The Cook's Country Cookbook'
Macaroni and cheese is a all time favorite!
Cook the Book: 'The Cook's Country Cookbook'
Chicken Divan...with broccoli!
Cook the Book: 'The Cook's Country Cookbook'
Definitely lasagna.
Cook the Book: 'The Cook's Country Cookbook'
King Ranch Casserole or Chicken Spaghetti.
Cook the Book: 'The Cook's Country Cookbook'
Deviled eggs. I could eat those for every meal, I swear.
Cook the Book: 'The Cook's Country Cookbook'
Summertime is definitely a salad - farfalle w/chicken and pesto sauce
Fall - roasted butternut squash and apple casserole
Winter - escarole and cannellini beans
Spring - quiche!
Recent Posts
leeapeea hasn't written a post yet.
Recent Favorites
leeapeea hasn't favorited a post yet.
Polls
leeapeea hasn't answered any polls yet.
Quizzes
leeapeea hasn't taken any quizzes yet.

Raisins and American Cheese. It's probably a similar flavor to the aftore-mentioned apples and chedder: a sweet-salt thing. I didn't know omlettes were made any other way until I was an adult. I actually used to grab a little bowl of raisins from the yogurt bar at college and hand them to the omlette line cook to put in the omlette. He laughed every time.