Sandra Dodd

I want some ideas to put on a webpage about dishes of things you can
put other food into and then eat.

Someone mentioned sandwiches.
I'll say quesadillas (cheese melted between two tortillas).

What else?

Deb Lewis

Bell peppers
Baked potatoes
Mushrooms
Zucchini
Cantaloupe
Celery
Cabbage leaves
Bread bowls and other bread like naan and hot dog buns <g>
Corn tortillas
Pastry crust (like for spanakopita, or pie)

Deb Lewis





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Deb Lewis

Well, forgot tomatoes and cucumbers. Who hasn't had the famous cucumber boat? <g>

Deb Lewis

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Jenny Cyphers

***I want some ideas to put on a webpage about dishes of things you can
put other food into and then eat.***

It's not into, but anything "on" a stick is dish free, kabobs, smoothie
popsicles, hot dogs or corn dogs.

Bread bowls count though as "into". I make a breakfast tortilla thing, where I
drop an egg into the fry pan, then after the white turns a bit white, I smash a
tortilla onto it, usually a corn one because it's about the perfect size. When
it's about done, I flip it over to cook the tortilla a bit and then it can be
folded and eaten. I guess you could add things in it too, like cheese or salsa,
but I usually don't because it's the simplicity that I like about it. I don't
need to scramble it or use any other utensil other than a spatula. I keep in on
the spatula until it's cool enough to touch and I do ALL of it because it
requires zero dishes. The pan and the spatula are generally clean enough to
wipe and then be done.

Pita pocket bread is great too!





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Jenny Cyphers

***Who hasn't had the famous cucumber boat? ***

I haven't! But it made me think of "ants on a log"





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Joyce Fetteroll

On Aug 1, 2010, at 2:26 PM, Sandra Dodd wrote:

> I want some ideas to put on a webpage about dishes of things you can
> put other food into and then eat.

ice cream cones
graham crackers for s'mores
cookies to make ice cream sandwiches
deviled eggs
pizza dough (for pizza and calzones)
Chinese dumplings and egg rolls
Sushi

> Pastry crust (like for spanakopita, or pie)

And British pasties.
And quiche
And tarts

I just saw in a novelty story an ice cube tray that makes shot glass
shaped and sized ice cubes.

I've seen cups made from chocolate but I'd bet you need a plate to
hold them ... unless someone has really cold hands!

Joyce

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Joyce Fetteroll

On Aug 1, 2010, at 2:50 PM, Jenny Cyphers wrote:

> I make a breakfast tortilla thing, where I
> drop an egg into the fry pan, then after the white turns a bit
> white, I smash a
> tortilla onto it

I've done the same with an Eggo waffle. I make the egg in a small
Teflon sauce pot and plunk the waffle (they're round for those not in
the US) on top.


Blintzes, blinis, crepes

Joyce

[Non-text portions of this message have been removed]

Renee Boisvert

Melt grated cheese (fry pan or cookie sheet in oven) till crispy.
Remove to paper towel to cool flat (paper towel absorbs excess oil)
or
drape over a small bowl or cup to make bowl shape. (let cool completely)

On Sun, Aug 1, 2010 at 11:26 AM, Sandra Dodd <Sandra@...> wrote:

>
>
> I want some ideas to put on a webpage about dishes of things you can
> put other food into and then eat.
>
> Someone mentioned sandwiches.
> I'll say quesadillas (cheese melted between two tortillas).
>
> What else?
>
>


[Non-text portions of this message have been removed]

Deb Lewis

Avocado! Put a glop of fresh pico de gallo in the pit pocket and eat with chips. Not only is the food it's own dish, the chips are edible utensils.

Deb Lewis

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Joyce Fetteroll

Chocolate covered cherries and chocolate covered strawberries, though
with the first the chocolate is the container for the cherry and syrup
and the second the strawberry is the stick for the chocolate :-)

Joyce

k

>>>Cabbage leaves<<<

I just had a request yesterday for Cabbage Rolls (with meat and other stuff
in them).

Eggrolls
Springrolls

***Who hasn't had the famous cucumber boat? ***
I haven't.

~Katherine



On Sun, Aug 1, 2010 at 2:44 PM, Deb Lewis <d.lewis@...> wrote:

> Bell peppers
> Baked potatoes
> Mushrooms
> Zucchini
> Cantaloupe
> Celery
> Cabbage leaves
> Bread bowls and other bread like naan and hot dog buns <g>
> Corn tortillas
> Pastry crust (like for spanakopita, or pie)
>
> Deb Lewis
>
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>


[Non-text portions of this message have been removed]

BRIAN POLIKOWSKY

Even soups can be  on one of those bread that you carve out as a
bowl...delicious!
Yesterday I made some zucchini fritatas and I ate them out of the serving bowl.
Roasted Chicken.- just like the French do with their hands. 
Pizza
Calzone pizza
Monkey Platters also use only one big platter and its eaten by hands
shis-kabob ( is this how you spell it?)
Lots of other foods on a stick


Alex Polikowsky


[Non-text portions of this message have been removed]

Sandra Dodd

-=-Melt grated cheese (fry pan or cookie sheet in oven) till crispy.
Remove to paper towel to cool flat (paper towel absorbs excess oil)
or
drape over a small bowl or cup to make bowl shape. (let cool
completely)=-

Ah...
I think this violated the principle, which I should have stated in
advance.
To cause LESS cleanup.
But for fancy purposes if people are using dishes anyway, that could
be pretty cool!
Greasy but pretty.

Sandra

[Non-text portions of this message have been removed]

Joyce Fetteroll

> Roasted Chicken.- just like the French do with their hands.

Roasted chicken and turkey (and other fowl undoubtedly) are cooking
pots for stuffing

> Melt grated cheese (fry pan or cookie sheet in oven) till crispy.

I've done that with rounds of provolone but I didn't think to make it
into containers. (It's sort of, kind of like bacon in texture and
taste.)

Donuts for jelly, custard and cremes

(I *must* be out of ideas by now ;-)

Joyce

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Ed Wendell

We make:


* zucchini boats - carve a trough down the middle, fill with misc. veggies, mushrooms, cheese, spices, bake till tender - YUM - this takes the big zucchinis from a garden - most of the ones at the store are too small in diameter.


* foil filled with your favorite items and cooked over a fire or on the grill. open foil and eat.

* skewers are great too.

* we take a flour tortilla, put shredded cheese on it, microwave it, roll it up to eat and call it a cheeser. no plate is used - but we keep our microwave clean ;)

graham crackers and peanut butter - put in freezer to firm up and YUM!

Zachariah loves little beef smokies (extremely tiny sausages) and stick pretzles.


Lately we've been taking a romain lettuce leaf and rolling slicked turkey, cheese and sprouts, etc. up in the lettuce leaf to eat -




Lisa W.



[Non-text portions of this message have been removed]

k

>>>Zachariah loves little beef smokies (extremely tiny sausages) and stick
pretzles.<<<

So do you stick the smokies with the pretzels?

You all may laugh but I've even been known to use my sandwich bread (if it's
dry) to wipe my mouth between bites. :D (Although it is very unlikely I do
that in public ;)

~Katherine




On Sun, Aug 1, 2010 at 5:26 PM, Ed Wendell <ewendell@...> wrote:

> We make:
>
>
> * zucchini boats - carve a trough down the middle, fill with misc. veggies,
> mushrooms, cheese, spices, bake till tender - YUM - this takes the big
> zucchinis from a garden - most of the ones at the store are too small in
> diameter.
>
>
> * foil filled with your favorite items and cooked over a fire or on the
> grill. open foil and eat.
>
> * skewers are great too.
>
> * we take a flour tortilla, put shredded cheese on it, microwave it, roll
> it up to eat and call it a cheeser. no plate is used - but we keep our
> microwave clean ;)
>
> graham crackers and peanut butter - put in freezer to firm up and YUM!
>
> Zachariah loves little beef smokies (extremely tiny sausages) and stick
> pretzles.
>
>
> Lately we've been taking a romain lettuce leaf and rolling slicked turkey,
> cheese and sprouts, etc. up in the lettuce leaf to eat -
>
>
>
>
> Lisa W.
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>


[Non-text portions of this message have been removed]

Sandra Dodd

-=-
Lately we've been taking a romain lettuce leaf and rolling slicked
turkey, cheese and sprouts, etc. up in the lettuce leaf to eat - -=-

We use lettuce leaves sometimes for egg salad or tuna salad.

Nobody mentioned crackers (other than graham crackers).

It's kind of out of style, but saltines or other savory crackers with
a spread, or tuna salad, or some such used to be standard for kid food.

If you take a head of iceberg lettuce, hold it with the base away from
your hand and slam it on the counter (you'll figure out how hard is
hard enough; fairly hard), the stem will come away from the rest of
it. If you take the outside leaves off carefully, you'll have big
bowls. I used to work at a restaurant where the best of the bowls
went under salads.

Then there was a great struggle in California with labor unions and
lettuce, and iceberg lettuce was declared not to have been any damned
good for anyone anyway; no vitamins. And so it was an effective sort
of boycott that went on for years, and other kinds of lettuce were
declared "lettuce" and iceberg was declared to be taste-free and low
class.

Just a couple of months ago, so 35 years or so after the initial
character assassination of iceberg lettuce, I saw a little article
somewhere that say "Hey! Iceberg lettuce IS good for people!" I
didn't even bother to read it; just figured the author must have been
born in the late 1970's or later.

Sandra

[Non-text portions of this message have been removed]

Ed Wendell

Yes, they are like cocktail sausages (all beef) and he uses the pretzel as a "fork" to stick the sausage and eat it.

Ed W
----- Original Message -----
From: k
To: [email protected]
Sent: Sunday, August 01, 2010 4:45 PM
Subject: Re: [AlwaysLearning] brainstorm request: You Can Even Eat the Dishes



>>>Zachariah loves little beef smokies (extremely tiny sausages) and stick
pretzles.<<<

So do you stick the smokies with the pretzels?

You all may laugh but I've even been known to use my sandwich bread (if it's
dry) to wipe my mouth between bites. :D (Although it is very unlikely I do
that in public ;)

~Katherine




[Non-text portions of this message have been removed]

plaidpanties666

>>>Cabbage leaves<<<

Squash flowers!
You can make a "fairy feast" with all edible leaf and flower plates if you know what's what in the garden.
For dainty apetites, violets and pansies are edible and make tiny little plates - flowers and leaves, too. Rose petals, too. Daylilies can make little cups or bowls. Nasturtium flowers and leaves are edible but peppery.

Lots of weeds are also edible - check what's good locally.

---Meredith

k

>>>Lots of weeds are also edible - check what's good locally.<<<

I was just looking at that here: http://www.wildmanstevebrill.com/
Here's an article on foraging:
http://www.good.is/post/the-call-of-the-wild-foods/

~Katherine






On Sun, Aug 1, 2010 at 6:25 PM, plaidpanties666
<plaidpanties666@...>wrote:

> >>>Cabbage leaves<<<
>
> Squash flowers!
> You can make a "fairy feast" with all edible leaf and flower plates if you
> know what's what in the garden.
> For dainty apetites, violets and pansies are edible and make tiny little
> plates - flowers and leaves, too. Rose petals, too. Daylilies can make
> little cups or bowls. Nasturtium flowers and leaves are edible but peppery.
>
> Lots of weeds are also edible - check what's good locally.
>
> ---Meredith
>
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
>
>
>


[Non-text portions of this message have been removed]

Marina DeLuca-Howard

Ethiopian bread--injera
Spinach or any other leaf that can be rolled around fillings of tuna or egg
salad ro rice paper which is moistened and then filled.
Marina


[Non-text portions of this message have been removed]

Jill Parmer

On Aug 1, 2010, at 12:26 PM, Sandra Dodd wrote:

> <<<I want some ideas to put on a webpage about dishes of things you
> can
> put other food into and then eat.>>>

Nori (seaweed) sheets rolled to make a cone, add sushi rice and
vegies. Eat like an ice cream cone.

<<<the principle, which I should have stated in
advance.

To cause LESS cleanup.>>>

In that case, newspaper, cone rolled again, to eat fish and chips out
of.

Jill

[Non-text portions of this message have been removed]

Ed Wendell

Ok that should have been sliced turkey - if it is slicked (slimy) you should throw it out ;)

Lisa W.


----- Original Message -----
From: Sandra Dodd
To: [email protected]
Sent: Sunday, August 01, 2010 4:45 PM
Subject: Re: [AlwaysLearning] brainstorm request: You Can Even Eat the Dishes



-=-
Lately we've been taking a romain lettuce leaf and rolling slicked
turkey, cheese and sprouts, etc. up in the lettuce leaf to eat - -=-



[Non-text portions of this message have been removed]

Bernadette Lynn

On 1 August 2010 22:45, Sandra Dodd <Sandra@...> wrote:

> -=-
> Lately we've been taking a romain lettuce leaf and rolling slicked
> turkey, cheese and sprouts, etc. up in the lettuce leaf to eat - -=-
>
> We use lettuce leaves sometimes for egg salad or tuna salad.
>
> Nobody mentioned crackers (other than graham crackers).
>
> It's kind of out of style, but saltines or other savory crackers with
> a spread, or tuna salad, or some such used to be standard for kid food.
> -----------------------------------------
>


My children like crackers or breadsticks or pitta bread and a tub of hummous
or cream cheese to dip them in, or sometimes fishpaste (which might be just
a British thing, I'm not sure). Or cream crackers with cheese like Wallace
and Gromit.

They also love raw green beans and Mange Tout, which we buy ready trimmed
and they eat straight from the packet.

Cornish Pasties are a good fridge standard, too.

Bernadette.
--
http://www.bbc.co.uk/dna/h2g2/U15459


[Non-text portions of this message have been removed]

kiabrice

>
> -=-
> Lately we've been taking a romain lettuce leaf and rolling
> turkey, cheese and sprouts, etc. up in the lettuce leaf to eat - -=-
>

We use romaine for tacos quite a bit in the same manner.
Tacos / taco salad = edible dishes.
Pot pies -- make them in muffin tins and they become finger foods (bonus if you make fruit pies in the muffin tin for desert at the same time) =)
Nori rolls
Collard green wraps
Fruit salad can be served in the watermelon shell (not exactly edible but no bowl to wash)

Bun

Hummus...eat with carrots (baby or regular) or use pieces of tortilla that you rip off or roll up a tortilla and dip it in. Laurie

Pam Sorooshian

Banana Boats

Slice unpeeled banana lengthwise, not all the way through. Stuff the
banana with some chocolate chips and miniature marshmallows and then
wrap some foil around it and bake for about 5 minutes on a campfire,
barbeque, or in 300 degree oven.

I guess you can eat the entire banana, so it doesn't entirely qualify
for "You can even eat the dishes."

Another one like this is "Cake in an Orange." You slice of the top of
some oranges and scoop them out. Mix up a spice or chocolate cake mix
and fill the organes about half full. Put the tops back on and wrap in
some foil and bake on campfire, barbeque, or in 350 degree oven for
about 20 minutes. People can eat the fruit out of the orange with a
spoon, first, then fill the orange with the cake mix and bake. Or use
the scooped out fruit for fruit salad.

Pam Sorooshian

On 8/2/2010 8:38 AM, Pam Sorooshian wrote:
> I guess you can eat the entire banana, so it doesn't entirely qualify
> for "You can even eat the dishes."

I guess you "can't ...... " is what I meant.

-pam

Robin Bentley

Late to the party, but here are my additions:

Crepes - with both savory and sweet fillings.
Jelly or cream-filled donuts!
Vietnamese salad rolls - rice paper wrappers, steamed and chilled;
wrapped around cold raw veggies and cooked shrimp.
Baked potatoes with fixings.
Turducken - a turkey stuffed with a duck, stuffed with a chicken.
Scotch eggs - hard boiled eggs surrounded by sausage meat and deep
fried.
Haggis - sheep's heart, liver & lungs, mixed with oatmeal, onions and
spices and cooked in a sheep's stomach <BWG>
Nut sandwiches - walnuts or pecans with a spiced cream cheese mix as
filling.
Cornish pasties (pronounced with a short "a") - a meat, potatoes and
turnip filling in a savory pastry turnover. A handy miner's lunch,
once upon a time.
Spanakopita - spinach, feta cheese, onions and herbs wrapped in filo
pastry.

Robin B.

verde_mama

>
> Squash flowers!
> You can make a "fairy feast" with all edible leaf and flower plates if you know what's what in the garden.
> For dainty apetites, violets and pansies are edible and make tiny little plates - flowers and leaves, too. Rose petals, too. Daylilies can make little cups or bowls. Nasturtium flowers and leaves are edible but peppery.
>
> Lots of weeds are also edible - check what's good locally.
>
> ---Meredith
>

In the springtime my daughter likes to roll up violets and wild onions inside the tender part of a daylily leaf or even a dandelion leaf. i find the daylily version much tastier than the dandelion.

Nikole