Goop Recipes

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EASY GOOP RECIPE



Easy Goop Recipe image

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

1.5 cups corn starch
1 cup water
1 Kool-Aid mix packet, color of your choice

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

GOOP



Goop image

Make and share this Goop recipe from Food.com.

Provided by Breeze144

Categories     Kid Friendly

Time 5m

Yield 4 handfuls

Number Of Ingredients 3

1 1/2 cups cornstarch
1 cup water
1 (1 ounce) package unsweetened Kool-Aid powdered drink mix

Steps:

  • Mix all ingredients together until blended.
  • Goop should harden when squeezed in your hand. (sometime it needs a little extra water)
  • I recommend strong, bright colored kool-aid to give it color and smell!

Nutrition Facts : Calories 182.9, Sodium 6.1, Carbohydrate 43.8, Fiber 0.4, Protein 0.1

LEMON GOOP AND VINAIGRETTE



Lemon Goop and Vinaigrette image

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

6 large lemons
1 1/2 cups granulated sugar
2 teaspoons fine sea salt
6 tablespoons olive oil
2 tablespoons goop syrup
2 tablespoons goop
2 tablespoons sherry vinegar
2 tablespoons cider vinegar
1 teaspoon honey
Salt and pepper, to taste

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.

GOOP



Goop image

Make and share this Goop recipe from Food.com.

Provided by Jenna5230

Categories     Low Protein

Time 5m

Yield 12-15 serving(s)

Number Of Ingredients 7

8 ounces cream cheese (room temp.)
8 ounces sour cream
3/4 cup mayonnaise
1/8 teaspoon onion salt
3/8 teaspoon garlic salt
3/8 teaspoon garlic powder
1 large cucumber

Steps:

  • Peel the cucumber. Then cut it down the middle lengthwise. Next take a spoon and scrape all of the seeds out of the center. Set cucumber aside.
  • In a large bowl combine cream cheese, sour cream, and mayonnaise. Use a beater and beat until smooth.
  • Stir in the onion salt, garlic salt, and garlic powder until mixed thoroughly.
  • Grate the cucumber over the bowl. Stir in the shredded cucumber.
  • Store in an airtight plastic container with a lid and keep chilled in the refrigerator for about three or four days.
  • This makes an excellent dip for your favorite potato chips or it is wonderful on grilled hamburgers. Perfect for picnics as long as you have a way to keep it cool.
  • Note: Do not add additional ingredients if you taste the dip directly after making it. The dip will taste different after it has sat for a little while in the refrigerator and the flavors have had a chance to mix together.

Nutrition Facts : Calories 169.9, Fat 15.7, SaturatedFat 7.5, Cholesterol 33.4, Sodium 171.5, Carbohydrate 5.8, Fiber 0.1, Sugar 1.4, Protein 2.4

GOOP



Goop image

Make and share this Goop recipe from Food.com.

Provided by katie in the UP

Categories     Very Low Carbs

Time 10m

Yield 25 serving(s)

Number Of Ingredients 3

1 cup butter (I prefer the salted butter)
3 ounces blue cheese
1 (8 ounce) package cream cheese

Steps:

  • Beat all ingredients until smooth.
  • Keep refrigerated.
  • Great on toast, crackers dabbed on grilled steaks -- or placed inside baked potatoes!

Nutrition Facts : Calories 108.8, Fat 11.5, SaturatedFat 7.3, Cholesterol 32, Sodium 126.6, Carbohydrate 0.3, Protein 1.5

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