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(veggie) burgers and other analog recipes

Which standard recipes, with meat as a key ingredient, have clear vegetarian analogs? Examples, to be clear: for every hamburger, there is a veggie burger (eggplant, cauliflower, etc). Chili con carne becomes chili sin carne. For meatloaf there is Neatloaf. What else should I be thinking of? "Buy fake meat" is not heading in the right direction; "google 'vegetarian [meaty food]'" is a realistic suggestion but which foods?
posted by whatzit on Aug 22, 2014 - 33 answers

Oh, quinoa, how I love thee

Help me find more one-pot quinoa dinners! [more inside]
posted by peanut_mcgillicuty on Aug 16, 2014 - 10 answers

Another reason to not buy groceries when you're hungry

I thought I used to like bologna and after making a sandwich with the stuff find that I don't. I need suggestions on ways to use the rest of the bologna that disguises it's texture and fatty/heavyness. Any ideas are welcome. Maybe there's culinary gold hiding in the offal ....
posted by mightshould on Aug 2, 2014 - 32 answers

What are the hardest to prepare recipes in history?

I'm putting together a list of recipes that only master cooks take on once they're at the highest levels. Dishes where the sauce alone can take two days. I need recipes that aren't new (aka it requires a magnetic cooktop) or too non-western. And I'd love if there was anything that had some history (though in general if it's a dish over 30 years old, it's going to). As in "It was prepared once for President McKinley...who fired the chef." Ideas? [more inside]
posted by rileyray3000 on Jul 29, 2014 - 25 answers

We All Scream For Sour Cream

My wife came home with close to a gallon of sour cream the other day. (Don't ask.) What on earth can we do with all of it? Recipes calling for a dollop here or a smidge there simply won't cut it. We need volume here, people! Please help us, MeFi!
posted by bluejayway on Jul 28, 2014 - 45 answers

Vegetable stock: what makes it amazing and how best to use it?

This is a two-part question.... I have the idea of a "stone soup" kind of fall gathering where everyone brings something to make a huge pot of vegetable stock. I need to know what makes good stock – what to put in and what to leave out – and then what should I make at the party for us all to eat and enjoy some of this stock right away? [more inside]
posted by amanda on Jul 28, 2014 - 10 answers

Urgent help needed - vegan gluten free cake recipe

Google is being horribly unhelpful on this one. I have volunteered to make a fruit cake for a friend's wedding. It must be dairy-free, gluten-free, soya-free and wheat-free. Difficult part: I live in Belgium, which doesn't seem to cater for dietary requirements like this, plus there's a language barrier. Actually, given that list of dietary requirements, the Belgian bit might be the easy part. Oh well. Calling MeFi bakers anyway! [more inside]
posted by fearnothing on Jul 27, 2014 - 28 answers

Have you encountered my family's recipe elsewhere?

My family has a recipe that has been passed along for a few generations - the lore is that it was from the Depression days. I've never encountered it anywhere outside of my family, but I'm curious if it exists in other forms or if my family just made it up. [more inside]
posted by Neely O'Hara on Jul 17, 2014 - 35 answers

Mushroom Soup Masterpiece

Help me make an epic home made cream of mushroom soup. [more inside]
posted by PuppetMcSockerson on Jul 15, 2014 - 13 answers

Party meat-up: top sirloin filter

Having a party on Sunday. Menu is mostly settled, salads, appetizers, vegetarian chili, a rice dish, etc. I also have three pounds of 'choice dry-aged top sirloin' and am wondering if there's any prepare-ahead dish I could make and serve at the party. No grilling, no last minute prep but want lots of flavor and easy to serve. Like Ropa Vieja? Your suggestions and recipes, please!
posted by lois1950 on Jun 19, 2014 - 6 answers

Cooking for a friend

My dear friend is coming over for dinner tomorrow night and I'd like to impress her with a delicious, healthy meal. Difficulty level: No oven. [more inside]
posted by gumtree on Jun 19, 2014 - 17 answers

Why did Wagamama change the katsu sauce recipe?

It changed (in the UK) just over a year ago. They claim it is back to their original recipe - and call it an improvement on the previous outsourced version. Many of their customers seem to disagree (search Twitter/Facebook for "katsu change") and have stopped visiting as a result. I can only assume this was a commercial decision - it is cheaper for Wagamama to make this new sauce, even taking lost business into account. Does anyone who works (or has worked) at Wagamama in the UK have any idea what actually happened and why?
posted by hjd on Jun 19, 2014 - 1 answer

Boneless short ribs... to BBQ and beyond

Meatfilter: I just picked up a bunch of boneless beef short ribs. No idea what to do with them besides slow roasting in barbecue sauce - which would be fine for me. But what other recipes would you suggest that would make people who are committed medium-rare grilled steak lovers happy? Cooking ability moderate, added difficulty: no dairy ingredients, not a big fan of ketchup or mustard.
posted by Mchelly on Jun 17, 2014 - 12 answers

Perfect Pork Chops?

I have bought the most expensive, most organic and local and mollycoddled pork chops in my life. I do not want to waste this experience. Please tell me how to make the perfect pan-fried pork chop in agonizing detail. I own cast iron pans and I'm going to serve it with asparagus - that's the only limitation. Otherwise anything goes. Teach me the wisdom of Pork Chopery.
posted by The Whelk on Jun 8, 2014 - 31 answers

Help me navigate the wonderful world of (the former Soviet) Georgian cooking

After stumbling across the blog Georgian Recipes (and specifically this recipe for Acharuli - Ajarian Khachapuri) I realized I've got a lot of eating to catch up on. If you know about Georgian food, please give me your tips, tricks, substitutions for hard to find ingredients, ingredients that should never be substituted, links to your favorite Georgian recipes, and basically everything you think I should know about it. [more inside]
posted by Room 641-A on May 31, 2014 - 7 answers

Savor the flavor of marvelous macarons!

Bakers of Metafilter: What are your favorite french macaron flavors you've tried making? [more inside]
posted by horizonseeker on May 26, 2014 - 12 answers

"Remembrance of Things Past" Vietnamese-French version

My father had this amazing dish at a Vietnamese restaurant in Angers, France in the eighties. What could it have been? [more inside]
posted by perkinite on May 24, 2014 - 5 answers

Novelty Chocolate Recipes

Flavor my chocolates, please? Bonus points for uncommon. [more inside]
posted by aniola on May 9, 2014 - 34 answers

What is it and how do we cook it: pasta version.

We spotted this bag of nifty-looking Italian pasta shaped into flat disks at the grocery store this morning, and impulsively bought it. Does anyone know anything about it, how it's traditionally served, or have recipes? [more inside]
posted by telophase on May 4, 2014 - 7 answers

Help me to reverse-engineer this excellent tom yum soup

A local Chinese restaurant makes the best tom yum vegetable soup I've ever tasted. I'd like to make it at home, but I don't have the recipe. [more inside]
posted by akk2014 on Apr 24, 2014 - 10 answers

What is your favorite kompot recipe?

I am looking for some old-fashion kompot recipes (preferably ones which include dried cherry but I am happy to try making different kinds). The arrival of warmer weather has brought back memories of drinking it on warm summer nights. Thanks!
posted by anya32 on Apr 19, 2014 - 1 answer

Easy, Fast Non-Alcoholic Punch Recipe for Springtime?

Please share with me your best springtime punch recipes that are alcohol free and really fast and easy to make! [more inside]
posted by Mrs. Pterodactyl on Apr 18, 2014 - 16 answers

Swiss Chard Recipies

The thing I do with Swiss Chard -- chopped, sauteed w/olive oil, garlic, maybe lemon juice -- is fine. But I've got some chard I want to use tonight, and I'm in the mood for better than fine. What do you do with Swiss Chard that's amazing?
posted by .kobayashi. on Apr 16, 2014 - 28 answers

Purchase Sloe Berries

I have a cookbook from England with a sloe gin recipe using fresh sloes, but the plant apparently does not grow in the US (Come on, ConAgra, get busy!). Also, I have learned from a grower in England that starting several years ago, fresh sloes cannot be brought into the US (Is this coincident with the Tea Party?). Any help would be appreciated finding fresh sloes for use in California, and a toast in your name! Thanks!
posted by breadbox on Mar 25, 2014 - 8 answers

SpanishFilter - Can someone translate this recipe for me?

Can someone translate this recipe for me? [more inside]
posted by Hellafiles on Mar 23, 2014 - 9 answers

Dinner plans: Lots of restrictions - please help

I'll be in Azerbaijan this summer with my 5 year old. Last summer we were there and I found that we were eating the same thing over and over again. Here are the issues: - 5-year-old is picky - when in the U.S. he likes pasta, pizza, chick'n nuggets, smart dogs, mac and cheese, burgers, fries. Veggies I sneak into other things. Fruits he eats a lot of. - I don't eat meat except for chicken and occasionally fish - While lots of yummy fresh veggies are available, much of my favorite stuff isn't available easily and this is especially true of cheeses and spices - I am a pretty lazy cook - Processed food (like my kid likes, like nuggets) is almost impossible to get [more inside]
posted by k8t on Mar 2, 2014 - 13 answers

Homemade gummies with the same texture as storebought

Help me make home made gummies/gumdrops/sweedish fish that have the same or at least very similar texture to store bought ones. It is my birthday next week. If you can help me with this you'd be giving me the best birthday present ever. [more inside]
posted by PuppetMcSockerson on Feb 28, 2014 - 9 answers

A recipe for a pineapple cream cheese filling for canned pears?

I once frequently ate in a cafeteria where they served a delicious dessert-slash-side dish of canned pears with a filling of pineapple and what I think was cream cheese, and while I've come close to replicating it, I can't get it exactly right. I've googled this to death; I've beginning to wonder if it was one of those recipes you find in, say, a Jell-o cookbook from the 1970s or on the side of a cream cheese box. [more inside]
posted by barchan on Feb 27, 2014 - 16 answers

Romantic / English Dinner Ideas?

Seeking ideas for plannning a multi-course, romantic, home-cooked meal for two that is also thoroughly, completely English. The more traditional the better. Looking for dishes in season, no seafood, ideally with a focus on lamb as a centerpiece and easy on the potato/bread. Other then that, assume a high level of cooking skill, endless time for fiddly bits, and acess to pretty much anything and a well stocked UK grocery importer store nearby. [more inside]
posted by The Whelk on Feb 14, 2014 - 27 answers

Your Favorite Slow-Cooker Chicken & Rice Recipes

I have a slow-cooker, boneless/skinless chicken breasts and Royal Blend rice. Help me feed my work-travel-weary husband, a couple of hearty-eating roommates and myself a good, comforting meal with crazy-staggering schedules. [more inside]
posted by MuChao on Feb 5, 2014 - 8 answers

Stock Oversaving?

Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
posted by The Whelk on Jan 25, 2014 - 20 answers

Revenge is best served sliced in to wedges

I am gluten intolerant. I want pizza tonight and have volunteered to find a GF pizza dough recipe and make it for us. My husband is unconvinced, citing that while I make really good gluten free foods, every first attempt at a new GF recipe has been a flop (he's not wrong) so he suspects that the pizza won't be so good. Oh my god, I want to prove him wrong. [more inside]
posted by PuppetMcSockerson on Jan 24, 2014 - 28 answers

Rice gone wild

I have a bunch of wild rice and a husband who doesn't like creamy soups, mushrooms, or seafood, which seems to knock out most of the signature wild rice dishes. I need some wild rice recipes that do not involve these things. Bonus points for vegetarian main dishes, one-pot meals that don't rely on meat as the sole protein source (though a bit of bacon or sausage for flavoring is always welcome), and crock pot recipes. I also try to avoid processed food, so, please, no recipes involving cans of condensed soup and/or packages of soup mix.
posted by BrashTech on Jan 18, 2014 - 22 answers

How to make deep-fried tofu with thick, chewy breading

My favorite Chinese restaurant makes fantastic sesame tofu. I want to know how they prepare the tofu. [more inside]
posted by alex1965 on Jan 1, 2014 - 13 answers

Dreaming of Ottolenghi and Amada; stuck on frozen gyoza

I love cooking, but it's been a while since I've cooked on a regular basis (besides throwing together ingredients for salads and pastas) and even longer since I put together a proper meal with courses. I'm a pretty decent cook (and I have a list of favorite blogs, like Smitten Kitchen and 101 Cookbooks) but nothing's clicking, and I want recipes that are complicated and fun and delicious for a change of pace! And so I turn to you, AskMetafilter: help me find awesome, vegetarian, delicious, adventurous dishes to usher in 2014. [more inside]
posted by jetlagaddict on Dec 29, 2013 - 14 answers

Gimmee your yummy, not too fussy, bread stuffing recipe?

After years of making only rice dressing for our Christmas turkey, I no longer have even the bones of a recipe for bread stuffing in my head – care to share yours? [more inside]
posted by taz on Dec 23, 2013 - 20 answers

I need cookie receipes...

I got an early Christmas present, these cookie stamps. So now I need cookie recipes that I can stamp. My go-to cookies are chocolate chip and thumbprint, which I don't think would work. No doubt the basic peanut butter cookies that are smooshed with a fork would be fine, but what other cookies are "smooshable?"
posted by Marky on Dec 20, 2013 - 9 answers

Christmas Tofurkey?

Vegetarians of MeFi! What are you having for Christmas dinner? I am totally capable with vegetarian dishes in general, but most of them are rather light and don't seem substantial enough to be a Christmas dinner. So what are you having? [more inside]
posted by whatzit on Dec 18, 2013 - 21 answers

Make This Into Salad Dressing, Please

A few weeks ago I had dinner at Oh Canada, Eh? and the meal included the most amazing salad dressing I've ever had. We asked for the recipe and the chef gave us the ingredient list, but did not include amounts because (he said) he always makes it in such huge batches. [more inside]
posted by kate blank on Dec 18, 2013 - 26 answers

Best and Easiest Chocolate Cake Recipes

In a fit of limerance I told my new dating partner that I would make them a birthday cake of their choice since their birthday falls on Christmas Eve and they never get one. They want something chocolate and decadent. I used to bake all the time so I have the skills but life stress has zapped my energy. What are your easiest and most decadent chocolate cake recipes so I can please her in the spirit that I intended?
posted by kanata on Dec 16, 2013 - 26 answers

Knock-out nut roast

We're having a vegetarian Christmas. I love a good nut roast. There's only going to be three of us, and no one to freak out over vegetarian clichés. So I'm looking for a scene stealing nut roast recipe to be the main attraction. [more inside]
posted by Helga-woo on Dec 14, 2013 - 13 answers

Need ideas for ball shaped party foods!

My friend is having a Christmas party with a ball theme. Fancy clothes, sparkly decorations... and ball shaped foods. What should I make? [more inside]
posted by youcancallmeal on Dec 13, 2013 - 23 answers

What shall I have for dinner tonight?

I'm out of ideas for something delicious and simple to cook tonight, but which does not require many ingredients. Assuming I have all the basics in my cupboard (onions, garlic, pasta, rice, potatoes, eggs, milk, herbs and spices etc) what should I make for dinner tonight? [more inside]
posted by JenThePro on Dec 12, 2013 - 23 answers

Lentil Soup Mystery

Many years ago I had a fabulous lentil soup in a very nice Greek restaurant (in Greece) whose owners/chefs were Cretan, and which used many ingredients from Crete (which may or may not be pertinent to my question). This soup was very, very dark, like mahogany colored, rich but not thick, and fairly "oily" (which sounds bad, but it was heavenly), and it was soooo good. Now, all lentil soup is good, really. Mine is quite marvelous, but I've been remembering this soup for so long, and have never figured out how it acquired that color, or what ingredient(s) made it so different and special. Any ideas? [more inside]
posted by taz on Dec 11, 2013 - 26 answers

What's your favorite unconventional pizza?

So! We have a Baking Steel*, and a great crust recipe, and have pretty much mastered the basic process of making pizza. We're throwing a pizza party for some friends on the 21st, and now I need some interesting pizza topping ideas that go beyond the usual mozzarella, sausage, pepperoni, mushroom variety. [more inside]
posted by shiu mai baby on Dec 10, 2013 - 68 answers

Things to do with my Vitamix in the winter

I loved making green smoothies with my new Vitamix over the summer. Now that it's cold, my it has been sitting idle. What can I make in the winter? [more inside]
posted by JoannaC on Dec 8, 2013 - 9 answers

Healthy comfort food recipes?

This week we'll be embarking on a complicated task at work that will take about two days. The last time we did a couple of us brought junk food snacks, but two of the women in our group are perpetually dieting and spent the day looking longingly at the food, and then seeming very regretful when they eventually ate it. That makes me sad. I'd like to bring some food that they wouldn't feel bad about eating. [more inside]
posted by christinetheslp on Dec 7, 2013 - 24 answers

Hot meals for the night shift worker

I work nights in a facility that does not have refrigerators available for employees. I have a 7-cup electric tea kettle at my desk, and there are microwaves available in the break area next to my office. What simple meals can I prepare at my desk or in the microwaves with a minimum of hassle? I'm getting a little tired of ramen. [more inside]
posted by TrialByMedia on Dec 5, 2013 - 40 answers

How should I interpret these instructions to cut a pear into "petals"?

Help me interpret a baffling description of how to cut poached pears into six "petals", leaving a core to be filled with frangipane. [more inside]
posted by metaBugs on Dec 5, 2013 - 16 answers

Can't find peanut butter cup recipe

I can't seem to find a recipe I'm fairly certain I've seen in the past for peanut butter cups. I seem to recall that it involved not using any actual peanut butter, but starting with peanuts and grinding them up kinda coarsely with something else in them to get that weird, chunky, not-quite-peanut-butter consistency to the filling. Does anyone know what I'm talking about?
posted by DoctorFedora on Nov 28, 2013 - 4 answers

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