Kewl Fries
Dwayne Conyers
Yum!!! Use extra virgin for frying... watch the temperature to avoid
flame-ups.
--
爻,虜,齯滌`偕爻齯滌`偕中滌`偕中�虜,齯
Can you hear me now? Good!
http://www.dwacon.com
爻,虜,齯滌`偕爻齯滌`偕中滌`偕中�虜,齯
Jill McQuown
news:Ss6c9.31209$Or1.1...@news2.east.cox.net...
> I made french fries from sweet potatoes and seasoned with cayenne and
salt.
> Yum!!! Use extra virgin for frying... watch the temperature to avoid
> flame-ups.
>
they are yum. They also make nice potato chips.
Jill
Jill McQuown
news:Ss6c9.31209$Or1.1...@news2.east.cox.net...
oil or butter and sprinkle with kosher salt. Bake for an hour or so at 375F
or until tender. Eat just like a regular baked spud. They are so tender
and flavourful they really don't need butter or sour cream, but I add butter
:-)
Jill
Jack Schidt
"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
news:fh8c9.11970$vY2.2...@e3500-atl2.usenetserver.com...
Amen! They're also good mushed up in a bowl with cream poured over them.
Jack Spud
Jill McQuown
news:Ay8c9.1929$_f2.69...@newssvr10.news.prodigy.com...
Mash with a little butter and milk (or cream) and you have a delightful
(albeit orange) mashed potato concoction!
Jill Spudlier
MH
"Jack Schidt" <jack....@snet.net> wrote in message
news:Ay8c9.1929$_f2.69...@newssvr10.news.prodigy.com...
>
> >
>
>
> Jack Spud
Try my Sweet Potato Pudding (posted at an earlier date)....it's excellent!!!
>
Martha H.
>
Jack Schidt
How bout ala mode, with vanilla ice cream?
Jack Spudliest
Mr. Wizard
"Jack Schidt" <jack....@snet.net> wrote in message
news:Ay8c9.1929$_f2.69...@newssvr10.news.prodigy.com...
>
I made the most fantastic Empanadas with baked Sweet Potatoes
and semolina flour.
If anyone wants the rec just reply.
Steve Wertz
>
> I made french fries from sweet potatoes and seasoned with cayenne and salt.
> Yum!!! Use extra virgin for frying... watch the temperature to avoid
> flame-ups.
Ore-Ida/Heinz are giving away their Crazy Fries at the supermarket here
(with $1.00 coupon).
Cinnamon
Chocolate
Blue-something
Sour Cream and 'jive'.
Thye are soooo nasty.
-sw
Jill McQuown
news:kU8c9.3869$jG2.2...@bgtnsc05-news.ops.worldnet.att.net...
Thanksgiving, please post again or email me the recipe? Thanks.
Jill
Jessica Rosenberg
without smoking? I know you can saute of course, but for deep frying I
thought it wouldn't work very well. How hot does the oil need to be to fry
sweet potatoes?
-Jessica
"Dwayne Conyers" <dwa...@my-deja.com> wrote in message
news:Ss6c9.31209$Or1.1...@news2.east.cox.net...
Christine Dabney
wrote:
>"MH" <bast...@worldnet.att.net> wrote in message
>> Try my Sweet Potato Pudding (posted at an earlier date)....it's
>excellent!!!
>> >
>> Martha H.
>>
>Martha, I didn't see that post. Sounds like a good thing to plan for
>Thanksgiving, please post again or email me the recipe? Thanks.
>
>Jill
>
>
Here is mine. This is an old family recipe, dating from who knows when. I
remember my mother and grandmother making it...
Christine
* Exported from MasterCook *
Sweet Potato Pudding
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 sweet potatoes -- rather large
butter
2 eggs
1/4 cup sugar
milk
lemon rind -- of one lemon
salt
1 teaspoon lemon extract
Boil potatoes until soft. Peel while still hot; mash with butter and sugar,
about a tablespoon of butter per potato. Beat eggs
slightly and add to potatoes. Add grated rind and stir. Add enough milk to make
the mixture very soupy and put in about 1-2
teaspoons lemon extract. Add salt to make very lightly flavored. Sprinkle with
nutmeg if desired. Bake at 350 degrees til done.
Cuisine:
"southern"
- - - - - - - - - - - - - - - - - - -
MH
"Christine Dabney" <arti...@attbi.com> wrote in message
news:arc2nuk7pphlpo1bj...@4ax.com...
bananas, according to MFK Fisher's recipe. She said one can also use sliced
pineapple or oranges. I also add in cinnamon and sprinkle the top with
unsweetened coconut.
It's very, very good.
Martha H.
Jack Schidt
Thanks for reposting, I missed that one too.
Jack Puddinhead
BOB®
"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
news:fh8c9.11970$vY2.2...@e3500-atl2.usenetserver.com...
> news:Ss6c9.31209$Or1.1...@news2.east.cox.net...
> > I made french fries from sweet potatoes and seasoned with cayenne and
> salt.
> > Yum!!! Use extra virgin for frying... watch the temperature to avoid
> > flame-ups.
> >
> > --
> >
> Don't forget baked sweet taters... prick with a fork; rub the outside with
> oil or butter and sprinkle with kosher salt. Bake for an hour or so at 375F
> or until tender. Eat just like a regular baked spud. They are so tender
> and flavourful they really don't need butter or sour cream, but I add butter
> :-)
>
> Jill
>
cinnamon either but it's sooooooooo goooood.
BOB®
BOB®
>
> "Jill McQuown" <jmcq...@bellsouth.net> wrote in message
> news:yx8c9.12113$vY2.2...@e3500-atl2.usenetserver.com...
Snipp
> > Now you're going off on a different tangent! Mashed Sweet Taters... YUM!
> > Mash with a little butter and milk (or cream) and you have a delightful
> > (albeit orange) mashed potato concoction!
> >
> > Jill Spudlier
> >
> >
> >
>
> How bout ala mode, with vanilla ice cream?
>
> Jack Spudliest
>
>
Hmmm? Sounds like it might be worth a try.
Bob Yam
Kate
I tried them at a demonstration and book signing at Fox & Obel in Chicago by a
book author, Marilyn Pocius, of "A Cook's Guide to Chicago". She makes them
with a mixture of carrots and sweet potatoes but my SO claims to *hate* carrots
(he doesn't but try convincing him of that!) so I made them only with sweet
potatoes. This book is not so much a cookbook as it is a guide to find ethnic
ingredients in and around Chicago but it has several nice recipes and ideas of
ways to use these ingredients to jazz up your cooking.
Sriracha Roasted Sweet Potatoes
Here's the recipe (paraphrased) as I did it. Preheat oven to 400F. Peel sweet
potatoes (or not - I did) and cut into 1 inch chunks. In a bowl mix 1 part
Sriracha (chili garlic sauce) and 2 parts EV olive oil. Add sweet potato
chunks and toss well. I let them sit in the marinade for about 30 minutes
before placing on a baking sheet and baking for 30 to 40 minutes. A great
sweet spicy combination.
Kate
Jim
>Don't forget baked sweet taters... prick with a fork; rub the outside with
>oil or butter and sprinkle with kosher salt. Bake for an hour or so at 375F
>or until tender. Eat just like a regular baked spud. They are so tender
>and flavourful they really don't need butter or sour cream, but I add butter
>:-)
>
>Jill
I like to put them in the smoker when I'm cooking meat. I cook them until
they're soft, split them and drizzle with a little garlic butter.
This also works well with butternut or acorn squash. I split them, rub w / oil
(leaving the seeds in as it seems to keep them more moist) cook them 'til soft,
scoop out the seeds and season to taste.
Wonderful stuff.
I like my sweet 'taters and squash savory instead of sweet, and the wood smoke
adds a nice touch to the flavor.
Jim
"The game's in the refrigerator, the door's closed, the light's out,
the eggs are coolin', the butter's gettin' hard and the Jell-O's
jigglin" - Chick Hearn ( R.I.P.)
Jill McQuown
news:20020831222623...@mb-fe.aol.com...
> >"Jill McQuown"wrote:
>
>
>
> >Don't forget baked sweet taters... prick with a fork; rub the outside
with
> >oil or butter and sprinkle with kosher salt. Bake for an hour or so at
375F
> >or until tender. Eat just like a regular baked spud. They are so tender
> >and flavourful they really don't need butter or sour cream, but I add
butter
> >:-)
> >
> >Jill
>
> I like to put them in the smoker when I'm cooking meat. I cook them until
> they're soft, split them and drizzle with a little garlic butter.
> This also works well with butternut or acorn squash. I split them, rub w /
oil
> (leaving the seeds in as it seems to keep them more moist) cook them 'til
soft,
> scoop out the seeds and season to taste.
> Wonderful stuff.
> I like my sweet 'taters and squash savory instead of sweet, and the wood
smoke
> adds a nice touch to the flavor.
> Jim
>
squash (or sweet taters!) for me! I'll have to try throwing them on the
grill when I do the ribs on Monday. I don't have a smoker but grilled sweet
potatoes sounds quite tasty to serve along with the ribs. So does grilled
butternut squash. I think I'll have to buy more than just ribs!
Jill
Jim
>Ah, a man after my own heart! No cinnamon, nutmeg and brown sugar on that
>squash (or sweet taters!) for me! I'll have to try throwing them on the
>grill when I do the ribs on Monday. I don't have a smoker but grilled sweet
>potatoes sounds quite tasty to serve along with the ribs. So does grilled
>butternut squash. I think I'll have to buy more than just ribs!
>
>Jill
>
>
Looks like my menu for Monday. Spareribs and butternuts on the smoker (along w
/ some Dragon Turds for an appetizer), a pot of beans and some slaw. And a
generous supply of cold beer. It's supposed to be over 100 degrees here on
Monday, so I'm sure the beer will dissipate rapidly.
Hmm, maybe I should invite some guests? ;-)
Not health food by any means, but good, happy food.
Have a great Labor day.
blake murphy
wrote:
>
>"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
>> Now you're going off on a different tangent! Mashed Sweet Taters... YUM!
>> Mash with a little butter and milk (or cream) and you have a delightful
>> (albeit orange) mashed potato concoction!
>>
>> Jill Spudlier
>>
>>
>>
>
>How bout ala mode, with vanilla ice cream?
>
>Jack Spudliest
>
dear god.
your pal,
blake
>
Jack Schidt
"blake murphy" <bla...@ix.netcom.com> wrote in message
news:3d720fa7.35805932@localhost...
You laugh now, Blake, but deep in the recesses of your mind there are voices
saying "good idea". You'll be trying it one day.................no need to
thank me, just part of my usenetorial duties
Jack Bug
MareCat
>
> I like to put them in the smoker when I'm cooking meat. I cook them until
> they're soft, split them and drizzle with a little garlic butter.
> This also works well with butternut or acorn squash. I split them, rub w / oil
> (leaving the seeds in as it seems to keep them more moist) cook them 'til soft,
> scoop out the seeds and season to taste.
> Wonderful stuff.
> I like my sweet 'taters and squash savory instead of sweet, and the wood smoke
> adds a nice touch to the flavor.
> Jim
Great idea! I like mine savory also. We're Qing some pork shoulders
tomorrow. I'll just put a couple of sweet taters into the smoker along
with the meat.
Mary
Jill McQuown
> >"Jill McQuown" wrote:
>
> >Ah, a man after my own heart! No cinnamon, nutmeg and brown sugar on
that
> >squash (or sweet taters!) for me! I'll have to try throwing them on the
> >grill when I do the ribs on Monday. I don't have a smoker but grilled
sweet
> >potatoes sounds quite tasty to serve along with the ribs. So does
grilled
> >butternut squash. I think I'll have to buy more than just ribs!
> >
> >Jill
> >
> >
> Looks like my menu for Monday. Spareribs and butternuts on the smoker
(along w
> / some Dragon Turds for an appetizer), a pot of beans and some slaw. And a
> generous supply of cold beer. It's supposed to be over 100 degrees here
on
> Monday, so I'm sure the beer will dissipate rapidly.
OUCH! That's hot! Luckily we haven't broken 100 this summer in the Memphis
area. In fact, its downright cool outside.
> Hmm, maybe I should invite some guests? ;-)
Only if you want all your beer to be drunk. Drinked. Drank. Uh, whatever!
> Not health food by any means, but good, happy food.
> Have a great Labor day.
> Jim
>
You too!
Jill
Harry Demidavicius
wrote:
>
This is becoming more and more revolting sounding. Anyone going to
add Catsup?
Harry
Jim
>Jim" <ji...@aol.comatose> wrote
>It's supposed to be over 100 degrees here
>on
>> Monday
>OUCH! That's hot! Luckily we haven't broken 100 this summer in the Memphis
>area. In fact, its downright cool outside.
Yeah, it actually broke 110 today. At 6:30 P.M. my breezeway thermometer was
still reading 96 degrees. It's supposed to be the same tomorrow.
Much of the northern sky is covered in a huge cloud of smoke and ash, and the
stench of smoke permeates everything.
The mountains are burning again :-( .
My thoughts go out to those good men and women who are fighting these fires in
this oppressive heat.
Jack Schidt
"Harry Demidavicius" <har...@shaw.ca> wrote in message
news:jv95nug66skbl3cia...@4ax.com...
Don't laugh, Harry, hot sweet potatoes or yams with ice cream isn't as
creepy as you think it is. Much better than with those little marshmallows.
Second point, we know who is going to add catsup/ketchup ;-P
Jack Heinz
Arri London
Then there's always sweet potato pie, which I prefer to
pumpkin pie.
blake murphy
wrote:
>
>"blake murphy" <bla...@ix.netcom.com> wrote in message
>news:3d720fa7.35805932@localhost...
>> On Sat, 31 Aug 2002 19:41:04 GMT, "Jack Schidt" <jack....@snet.net>
>> wrote:
>>
>> >
>> >"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
>> >> Now you're going off on a different tangent! Mashed Sweet Taters...
>YUM!
>> >> Mash with a little butter and milk (or cream) and you have a delightful
>> >> (albeit orange) mashed potato concoction!
>> >>
>> >> Jill Spudlier
>> >>
>> >>
>> >>
>> >
>> >How bout ala mode, with vanilla ice cream?
>> >
>> >Jack Spudliest
>> >
>> dear god.
>>
>> your pal,
>> blake
>> >
>>
>
>You laugh now, Blake, but deep in the recesses of your mind there are voices
>saying "good idea". You'll be trying it one day.................no need to
>thank me, just part of my usenetorial duties
>
>Jack Bug
>
>
jack, you're nuts. (that's the best i can do right now.)
your jealous pal,
blake