If you don't like mushrooms can you substitute bell peppers in a stuffed mushroom recipe?

If you don't like mushrooms can you substitute bell peppers in a stuffed mushroom recipe? (Full Version)

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Toppingfrmbottom -> If you don't like mushrooms can you substitute bell peppers in a stuffed mushroom recipe? (12/10/2011 11:09:59 AM)
I hate mushrooms, but there's plenty of appealing sounding stuffed mushroom recipe's and I'd cook them up if I could substitute bell peppers, or some other item I like.

Moonhead -> RE: If you don't like mushrooms can you substitute bell peppers in a stuffed mushroom recipe? (12/10/2011 11:34:29 AM)
There's no reason why you can't do that. That said, you could try some different mushrooms: they don't all taste exactly the same.

Hippiekinkster -> RE: hams at foodmaxx (12/10/2011 2:45:07 PM)
quote: ORIGINAL: Toppingfrmbottom One was 20 dollars, one was 13 and these were small hams. the 13 dollar ham was only half a ham. I'll keep an eye out for them going on sale and being cheaper , but at those prices, no thanks 20 dollars is 5-8 other grocery items. Turkey was 1.28 a pound and the smallest poundages they had was like 24 pounds. I don't know if that's cheap or not, but considering we butchered almost all our turkeys I can get turkey from the fridge for free, true, it won't be whole, it'll be cut up, but meat is meat lol. Do you have a cheap little hand-held calculator?

DesFIP -> RE: hams at foodmaxx (12/10/2011 6:18:33 PM)
Other vegetables that can be stuffed: eggplants, peppers, tomatoes (some varieties are better than others), summer squashes, small winter squashes such as acorn. Baking potatoes, bake first then remove all but 1/2 inch of flesh next to the skin.

Hippiekinkster -> RE: hams at foodmaxx (12/10/2011 8:05:29 PM)
quote: ORIGINAL: DesFIP Other vegetables that can be stuffed: eggplants, peppers, tomatoes (some varieties are better than others), summer squashes, small winter squashes such as acorn. Baking potatoes, bake first then remove all but 1/2 inch of flesh next to the skin. Eggplants stuff really well. Way back when I was 19, I was fucking this maso chick, and she had one in her fridge. Not real big in diameter. I took it out, warmed it up, lubed it up, and stuffed her with it. Intense, it was. [8D]

kalikshama -> RE: hams at foodmaxx (12/11/2011 4:43:35 AM)
quote: Turkey was 1.28 a pound and the smallest poundages they had was like 24 pounds. I don't know if that's cheap or not, but considering we butchered almost all our turkeys I can get turkey from the fridge for free, true, it won't be whole, it'll be cut up, but meat is meat lol. I would ask my butcher to order me a small Hen turkey. Hen turkeys are female birds, usually weighing from 8 to 16 pounds. If I were you, I'd get it from the freezer. For recipes, go to http://allrecipes.com/Search/Ingredients.aspx and put in turkey leg (or which ever part you want to use.)

calamitysandra -> RE: hams at foodmaxx (12/11/2011 8:24:33 AM)
Maybe you would like to look at cookbooks for children? They normally have easy, healthy recipes, and the often cute presentation might appeal to your persona and liking for crafting.

Toppingfrmbottom -> RE: hams at foodmaxx (12/11/2011 5:37:20 PM)
yes. quote: ORIGINAL: Hippiekinkster Do you have a cheap little hand-held calculator?

Toppingfrmbottom -> RE: hams at foodmaxx (12/11/2011 5:41:01 PM)
I think I would, that's a good suggestion, thank you. I did/ do have one book somewhere about cooking for kids who were picky and how to hide healthy things inside the meals, cause some kids won't out right eat healthy items, like brocallie or something. quote: ORIGINAL: calamitysandra Maybe you would like to look at cookbooks for children? They normally have easy, healthy recipes, and the often cute presentation might appeal to your persona and liking for crafting.

LafayetteLady -> RE: Today's meal is Chicken Cacciatore (12/11/2011 5:55:15 PM)
quote: ORIGINAL: Toppingfrmbottom Nope, I don't know the different cuts of meat and what not, we shop at winco, and foodmaxx they're supposed to be cheaper than every one else, and I do try to shop sales, but the stores ideas of "sale prices" are usually a joke. Safeway and raleys and belair are 3 of the most expensive stores in town, and they're the one always having "sales" Sometimes those sales might be worth it. That's what comparison shopping is all about. Look at the sales papers and notice the prices they have for meats. You will see what the prices tend to be. Poultry pretty much comes down to dark and white meat, and white meat is healthier. So drumsticks and wings are always going to be cheaper. Breasts you will find with the bone, boneless and thin sliced. Price will go in that order as well. I try to buy the boneless breasts on sale, they will cost you a little more, but none of that weight is bone. Then I take a sharp knife and filet them before cooking, it cuts down on cooking time. Red meat is a whole different ballgame. You can always ask the butcher in the store about which cuts are better. Keep in mind the cheaper the cut of red meat, the tougher it is. You can get around that problem by using your slow cooker. Stew meat tends to be "cheap" cuts of meat, but since you are going to cook it longer, it becomes tender. Stew is a great winter meal.

Termyn8or -> RE: hams at foodmaxx (12/11/2011 6:25:59 PM)
When we were kids we were allowed to experiment sometimes. Just open the fridge, grab some stuff and fry it up together. Many interesting omelettes and groundmeat recipes came of that. When we did this we had a name for it - creation. My creation because it just plain old doesn't have a name. You don't have to fry everythng either. With the oven situation there are possibilities. This is how things like tuna casserole were invented. Tuna casserole and it's cousin the (canned) chicken casserole have about 500,000 different resipes among 300,000 people. That's right, just like alot of people know more than one way to make chili or spaghetti sauce. Sometimes you feel like a nut, sometimes you don't, but I don't mean that literally. Nuts only go in that pesta sauce of something right ? I was talking tomato in this case. But experimentation is the key. You ever make lasagna ? It's fattening but you can have it couple times a year right ? Well my Mother started playing around with it and came up with spinach lasagna. She made it a point that time to not use meat, but we pretty mucha agreed that even making it with the usual meat, spinach is a pretty good additive. There are a few, very few recipes that some of us insist on doing "legacy style" for lack of a better term. The original old Grandma Ruth spaghetti sauce ? Her own son, that fucking Father of mine, he dared put green peppers in it ! Now everybody likes green peppers but they just don't belong. My Mother didn't dare tamper with this recipe (you should've seen the SIZE of this mother in law) but the olman, he was always incorrigable. The family takes a vote from time to time as to whether I am worse than him or not. But experiment. Keep your onion and garlic knives at the ready, always use real. That means butter and a few other things too. Skilll is very important, but you need the right ingredients. To forget to do that is like hiring the best welder in the world and then giving him a pile of lumber to build with. Junk ingredients make junk food. And since you are interested in cooking, may I ask, what is on your spice rack ? Aot of people use mixed spices which is fine but in that case you should know what's in them. The ingredients should be lsted on the back. Like if it says chicken spice, you certainly can use it on pork but you might want to add some sage or something, depending on your taste. I haven't mastered spices yet, but I eventually will. I can come damn close for example to KFC. But I would rather satisfy Termy's tastebuds. I think there should be at least a dozen DISCRETE spices in a kitchen, probably more. Hmmm, I wonder how many I can think of right now....... T^T T^T

Toppingfrmbottom -> RE: hams at foodmaxx (12/11/2011 7:00:15 PM)
Oh goodness I don't know, my moms got a whole bunch of spices, things like the usual paprika, chilly powder, which I don't like spicy things, so those are out, Kosher sea salt, chopped sage, dill dried lemon, those kinda things, they got a shit load of spice bottles. quote: ORIGINAL: Termyn8or And since you are interested in cooking, may I ask, what is on your spice rack ? . T^T

Hippiekinkster -> RE: hams at foodmaxx (12/11/2011 7:26:06 PM)
quote: ORIGINAL: Toppingfrmbottom yes. quote: ORIGINAL: Hippiekinkster Do you have a cheap little hand-held calculator? Okay, good. If you take it to the store with you, you can compare prices of stuff, like hams. Just divide the price by the weight and you get the per pound (or ounce, if you use ounces). Also, you can compare carbs. Here's an example: Say the serving size of a flour tortilla is one tortilla. It weighs two ounces. It has 10 grams carb per tortilla. Divide the carbs by the ounces and you get grams 5 carbs per ounce. Another tortilla is "low carb". It's serving size is 3 ounces, and it has 12 carbs. Divide the 12 carbs by 3 ounces and you get 4 grams carbs per ounce. The "low carb" tortilla has fewer carbs, right? (it has 20% fewer). BUT it weighs 50% MORE. That weight is more fat and more protein, both of which have calories. SO YOU CAN SEE that the "low carb" tortilla actually has more calories! It probably costs more per ounce, and the difference in carbs per ounce doesn't mean much. Did you follow that? You can also compare calories per ounce, fat per ounce, fiber, and protein. Now you know how to figure out just about everything you need to know when you're shopping.

Termyn8or -> RE: hams at foodmaxx (12/11/2011 7:55:30 PM)
Thing that bothers me is how they take the carbs out. Like I don't believe that anything low fat is better for you, or even like light cigarettes. Decaffinated coffee is another thing I would never drink. That's because I think what they do to it to take that shit out is worse than that shit in the first place. At least it was naturally occurring. People actually used to live on foods that had the natural ingredients in them and no additives. Really. It was a long time ago but I swear they lived, even though they died. T^T

Hippiekinkster -> RE: hams at foodmaxx (12/11/2011 9:12:45 PM)
quote: ORIGINAL: Termyn8or Thing that bothers me is how they take the carbs out. Like I don't believe that anything low fat is better for you, or even like light cigarettes. Decaffinated coffee is another thing I would never drink. That's because I think what they do to it to take that shit out is worse than that shit in the first place. At least it was naturally occurring. People actually used to live on foods that had the natural ingredients in them and no additives. Really. It was a long time ago but I swear they lived, even though they died. T^T Well, trans-fats and sat fats ain't real good for ya but humans need fats. I like to use butter sometimes, but not cheap shit. Euro, like Irish. Lower water content. Acts nicer. Decaf, depends. Swiss water process is OK. Carbohydrates? The body likes to burn carbs as fuel. Preferentially. All carbohydrate means is carbon, hydrogen, and oxygen. "But for the most part, food manufacturers are lowering the grams of carbohydrate in processed foods by altering the portion size or replacing naturally occurring carbohydrate with ingredients that are higher in protein, fat, or other types of carbohydrate. Examples include: 1.substituting soy flour, soy protein, or wheat protein for refined flour 2.adding fiber from wheat bran, oat bran, corn bran, inulin, or polydextrose as a bulking agent 3.adding high-fat ingredients, such as nuts and oils 4.replacing sugar with sugar alcohols, such as maltitol, lactitol, or sorbitol, or nonnutritive sweeteners, such as sucralose or acesulfame potassium." http://spectrum.diabetesjournals.org/content/17/3/137.full The whole article is good. See the bolded part? That's what I pointed out to tfb. Well, now that you know what they really do, are you going to revise this opinion: "...I think what they do to it to take that shit out is worse than that shit in the first place.? Eh, old man? [:D]

Toppingfrmbottom -> RIs a 99 cent per ham good price? (12/11/2011 9:19:31 PM)
Safeway 3 days only, limit 1 per customer.

Termyn8or -> RE: hams at foodmaxx (12/11/2011 11:48:16 PM)
quote: Well, now that you know what they really do, are you going to revise this opinion: "...I think what they do to it to take that shit out is worse than that shit in the first place.? Nope. The people who lived without this modified shit did reproduce, we are direct evidence of that. There is no direct evidence that any way but the natural way is any better. And don't make the mistake of thinking that I am not aware of the things that you may accept as evidence to the contrary. Understand that I do not. Disagree ? Fine. Perhaps we always will. But really I need to get off this health kick, start smoking cigarettes again and all this shit. What the doc sid last year REALLT scared me. That I could live to be 100 ! Goddamn I wouldn't wish that on my worst enemy. Are you kidding me ? It'll be 060, you'll need a license and a permit to scratch your ass ! But I am now wondering if I should do something, which is to start a thread about what spices should be in the kitchen, and I mean discrete spices. Not adobo or chicken rub. I mean a listing and what they are used for. Lemme give this some thought. T^T T^T

Toppingfrmbottom -> RE: hams at foodmaxx (12/14/2011 11:52:09 AM)
Can someone answer the ? Please?

mnottertail -> RE: hams at foodmaxx (12/14/2011 11:54:58 AM)
there is no outstanding question on the table, near as I can tell.

searching4mysir -> RE: hams at foodmaxx (12/14/2011 11:55:27 AM)
quote: ORIGINAL: Toppingfrmbottom Can someone answer the ? Please? What question?

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