"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-19-2008, 03:31 PM   #31
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Quote:
Originally Posted by pacanis View Post
Maybe you need to mix it drier for a FP? A TBS less water? Just a guess. Dry dough isn't as sticky.
Sorrry Pacanis, missed this the first time around! I can give that a try and see how it works.
__________________

__________________
Maverick2272 is offline   Reply With Quote
Old 10-19-2008, 07:04 PM   #32
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
This site should get you started:

Everything You Wanted to Know About Hummus but Were Afraid to Ask

The recipe I've been using for years (learned it from a neighbor who was from Iraq) is basically the Hummus with Tahini recipe on that page except I use about twice as much tahini and EVOO as they call for. I also make a little bigger well in the center of the dip and add about 1/4 cup EVOO - and add more as you run out.

And if you like eggplant - Baba Ghanoush

I can make an entire meal out of either one of these and some pita bread ... and have!
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 10-19-2008, 10:04 PM   #33
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Way cool, thanks Michael!
__________________
Maverick2272 is offline   Reply With Quote
Old 10-24-2008, 07:23 PM   #34
Head Chef
 
Join Date: Mar 2008
Posts: 2,120
Shred the carrots for the carrot cake.
Grind the walnuts for the carrot cake.
Shred carrots for the carrot/apple/walnut/raisin salad.
Grind up 1 lb cream cheese, shred 1 lb cheddar cheese, grind it together with a little sourcream and add garlic and spices to taste for the best spread around. Melt that for tortilla chips.
Slice lbs of onions for the french onion soup.
Grind for pesto (basil and garlic) with oil, parmesan, season.
Grind (mix) the cheesecake batter to get it perfectly smooth.
Hummus (as was mentioned), tahini (grind the seeds).
Shred up the cabbage for kimchi or saurkraut, and shred up some carrots and onions and celery to add to it, makes fast work of it.
Grind walnuts and black olives for a sandwich spread. (mom's recipe)
Another was green olives chopped with cream cheese.
Grind ham or baloney and pickles then mayo for a sandwich spread. (any cooked leftover meat make a great spread with a little mayo and pickle)
Shred fresh made soap to melt down into laundry detergent. (makes it easy to wash too )

I've used my food processor to replace my hand shredder, my mandolin in some cases, my hand mixer--though I still keep them all.
~bliss
__________________

__________________
blissful is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.