EASY GOOP RECIPE
Kids of all ages love making, and playing with, this easy goop recipe. Moms love that it's completely safe for even the youngest toddlers! Used with permission from Genius Kitchen
Provided by Diana Johnson
Time 5m
Number Of Ingredients 3
Steps:
- Place all the ingredients in a large bowl.
- Use a fork to slowly and carefully mix the ingredients together until completely combined.
- Have fun, and prepare for mess!
Nutrition Facts : ServingSize 1 Servings
LEMON GOOP AND VINAIGRETTE
The first time I made this lemon concoction, I called it "goop," and still haven't found a better name. My inspiration was an offbeat lemon jam I'd had in a Paris bistro. The jam, which I think was served with mackerel, was thick, velvety, salty, tangy, only a bit sweet and made with salt-cured preserved lemons. Haunted by the flavor and not patient enough to wait a month for lemons to cure, I cooked ordinary lemons, some with their peel, in a sugar-and-salt syrup, then blended them into a kind of marmalade, the goop. It's excellent swiped over cooked fish, seafood, chicken or vegetables. The syrup, fragrant and full flavored, is terrific in marinades and great mixed with a little goop, sherry and cider vinegars, honey and oil to make a vinaigrette for beans, grains and hearty salads. I guess that goop is technically a condiment, but I call it a transformer. It's that good.
Provided by Dorie Greenspan
Categories condiments, salads and dressings
Time 2h
Yield 2/3 cup goop, 3/4 cup syrup and 1 scant cup vinaigrette
Number Of Ingredients 10
Steps:
- Make the goop and syrup: Remove the zest from 3 lemons, taking care not to include any white cottony pith. Coarsely chop the zest, and set aside.
- You use the segments from all 6 lemons, so cut away any rind and pith on each of the lemons, so that the fruit is exposed. Slice between the membranes to release each segment.
- Add the sugar, sea salt and 2 cups water to a medium saucepan, and bring to a boil. Drop in the segments and the chopped zest, bring back to a boil, then lower the heat so that the syrup simmers gently. Cook for about 1 hour, at which point the syrup will have thickened and the lemons will have pretty much fallen apart.
- Strain the syrup into a bowl. Transfer the fruit mixture to a mini food processor or a blender, or set in a measuring cup if using an immersion blender. Add 1 tablespoon of the syrup to the fruit mixture, and whir until you have a smooth, glistening purée. Add more syrup as needed to keep the fruit moving and to get a goop that's thick enough to form a ribbon when dropped from a spoon.
- Pack the goop in a tightly sealed container, and use it straight from the jar to glaze cooked fish, seafood or vegetables. The syrup can be used in marinades, rubs or even cocktails.
- Make the vinaigrette: Whisk all the ingredients together in a small bowl or shake in a jar. The goop, syrup and vinaigrette will keep for several weeks in the refrigerator.
GAIL'S CHOCOLATE CHIP COOKIES
Provided by Gail Glickman Horwood
Categories Cookies Chocolate Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes approximately 48 cookies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375°F. Prepare baking sheets by spraying lightly with Pam.
- 2. Cream butter, both sugars, and vanilla. Beat in egg. Add baking soda and flour mixing only until smooth. Fold in chocolate chips. Use 16x24-inch baking sheets and drop cookies in 3 rows of 4.
- 3. Bake cookies, two baking sheets at a time. After 5 minutes take cookies out of the oven and rap on the stovetop until they deflate. Then return sheets to oven, placing the top sheet on the bottom rack, and the bottom sheet on the top rack. Continue to bake until cookies are golden brown, 4-6 more minutes.
- 4. Transfer immediately from cookie sheet to wire rack for cooling.
GAIL'S GOOP
Make and share this Gail's Goop recipe from Food.com.
Provided by Ken H
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Layer rice on bottom of 9x13 pan.
- Mix all ingredients except cheese and pour over rice.
- Sprinkle cheese on top.
- Bake uncovered for 30-40 minutes.
Nutrition Facts : Calories 540.6, Fat 26, SaturatedFat 14.8, Cholesterol 103.5, Sodium 1473.9, Carbohydrate 44.7, Fiber 1.8, Sugar 8.9, Protein 32.1
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