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Pennzer
Midland, TX
(Zone 8a)

March 4, 2013
4:27 PM

Post #9438849

We all have them--go-to recipes. They are the ones we go to so often we don't even need the recipe any more. They all have three things in common---they are family pleasers, they are crowd pleasers, and they are easy to prepare. I'd love to hear some that all of you go to, and I'll start the thread with one of my own in the following post. ~pen.

Pennzer
Midland, TX
(Zone 8a)

March 4, 2013
4:45 PM

Post #9438875

SMALL BROWNIE CAKE
Adapted from a Gold Medal recipe

Throw everything in a medium bowl. Can be mixed by hand. I always bake this in silicon cupcake liners. Living alone, I leave a couple out for near-term consumption by the cook and wrap the remaining ones individually in plastic wrap and put in the freezer. They are very rich and do not need to be frosted or garnished, IMO.

1 ½ C sugar
¾ C Wondra flour
½ C cocoa
¼ tsp salt (omit if using salted butter)
¾ C butter, melted and cooled (1 ½ sticks)
3 eggs (at room temp)
1 ½ tsp vanilla

Whipped cream, shaved chocolate for serving (optional).

Preheat oven to 350°
Grease and flour round pan, 8 x 1 ½”

Mix all cake ingredients. Spread in pan. Bake about 35 min or until top is dry, edges are crispy and toothpick test is clean.

Cool 10 min; remove from pan. Cool cake completely. Can serve with whipped cream and chocolate for a nice presentation. Refrigerate or freeze any remaining cake.

CUPCAKES
Fill 10 cupcake liners 2/3 full. Bake 20-30 min. at 350.

VARIATION
Sub 1/2 C coconut for the cocoa, add some chopped pecans, use coconut oil for some of the butter and you have a coconutty version of blondies.

happytail

happytail
St. Simon's Island, GA
(Zone 9a)

March 4, 2013
5:22 PM

Post #9438914

Chinese Salad

1/4 C sunflower seeds
1/4 C slivered almonds
2 packages ramen noodles (throw away the seasoning package), crushed

One head of napa cabbage, thinly sliced
1/2 C carrots (pulsed in the food processor)


Dressing
5 T rice wine vinegar
2 T soy sauce
2 T sesame oil
2 T honey
1/4 C sugar


Heat dressing, stirring until sugar dissolves. Do not boil. Mix nuts and noodles in a large bowl. Pour dressing over and toss well. Mix in cabbage and carrots. Serve immediately.
Pennzer
Midland, TX
(Zone 8a)

March 5, 2013
6:48 AM

Post #9439358

happytail, I've had that salad--or a variation of it--before, and it is most excellent. Thanks for posting! ~ pen

happytail

happytail
St. Simon's Island, GA
(Zone 9a)

March 5, 2013
4:14 PM

Post #9439968

It is a great quickie, and very filling. We love it!

Celene

Celene
Columbus, OH

March 6, 2013
5:35 AM

Post #9440440

Everyone loves this, I've never met anyone who doesn't like it. I use BS chicken breasts and cook for less time, and I often double the sauce, because my family likes it. Good with rice pilaf and broccoli.



Honey-Mustard Chicken

3 lb. chicken -- cut up
1/4 c. butter
1/2 c. honey
1/4 c. prepared mustard
1 t. salt
1 t. curry powder

Instructions: Melt butter in baking dish. Mix honey, mustard, and seasonings. Roll chicken in mixture. Bake at 375 degrees for one hour.

Pennzer
Midland, TX
(Zone 8a)

March 6, 2013
2:13 PM

Post #9441033

Celene, sounds good. Glad to have the ratios for the honey-mustard sauce. I bet it would be good with pork chops, too. Thanks for posting. ~pen


Pennzer
Midland, TX
(Zone 8a)

March 6, 2013
2:32 PM

Post #9441047

Have ya'll tried Knorr's Homestyle Stock? Excellent product!

MEXICAN CHICKEN SQUASH SOUP

8 chicken thighs, skin on
4 med yellow squash or 6-7 small, sliced (about 2.75 lb.)
1 can whole kernel corn - do not drain
2 cans cream style corn
1 10-oz can Rotel (Original) - do not drain
1 15-oz can tomato sauce (I use Hunt's)
water
1 tub Knorr Homestyle Stock
s & p, garlic granules, sugar
cayenne or sriracha sauce to taste (if more heat wanted)

Put chicken pieces in bottom of large soup pot and add water to ~ half way up chicken layer; cover and simmer until chicken is nearly done.

Add squash (if slices are large, cut in half) and cook a few minutes on top of chicken--do not stir.

Add corn, Rotel, tomato sauce, Knorr stock and enough water to make soup consistency; stir, cover and simmer until squash is tender.

Remove chicken pieces; slide skin off. Debone if desired, or return whole pieces to pot. If too soupy, simmer uncovered until reduced.

Season (after reduced): add salt, pepper, garlic granules and sugar to taste (and cayenne or sriracha if desired).

Serve with bottle of sriracha on the side for guests who like extra spicy.

Can prepare ahead and place in containers in freezer until the fat separates. Skim fat off top before reheating.

Celene

Celene
Columbus, OH

March 6, 2013
5:22 PM

Post #9441212

The honey mustard sauce is good on salmon (I add a little soy sauce), grilled tofu, ham, or pork as well. I don't eat meat, so I've never personally tasted it, but even the fussiest kid in my family eats it like it's going out of style if you cut BS chicken breasts into "nuggets". I also like the sauce on roasted sweet potatoes, I add it about 10 min before they're done cooking. It's up there with sweet chili sauce in terms of versatility at my house.
Pennzer
Midland, TX
(Zone 8a)

March 6, 2013
6:13 PM

Post #9441273

Celene, do you make your own sweet chili sauce?

Celene

Celene
Columbus, OH

March 6, 2013
7:38 PM

Post #9441355

I do, now. For a long time, the Vietnamese store near my house carried a brand I liked, and when they couldn't get it any more, I started making my own.
Pennzer
Midland, TX
(Zone 8a)

March 15, 2013
2:36 PM

Post #9450592

Celene, I have never made sweet chili sauce. Will you post your recipe? ~pen

Celene

Celene
Columbus, OH

March 15, 2013
3:28 PM

Post #9450644

I wish I could say that I had some top-secret recipe that I personally developed, but this is the one I use. I sub out vegetarian fish sauce for regular fish sauce. http://thaifood.about.com/od/thaicurrypasterecipes/r/Easy-Thai-Sweet-Chili-Sauce-Recipe.htm

gardenglory
Gainesville, FL
(Zone 9a)

March 15, 2013
6:17 PM

Post #9450805

I was going to make the honey mustard chicken tonight, but spent to long in the yard, and didnt get to it.

happytail

happytail
St. Simon's Island, GA
(Zone 9a)

March 15, 2013
6:23 PM

Post #9450810

Hubby out of town this weekend, so I guess it will be cereal for dinner. Maybe I'll pick up something for lunch on my way to work tomorrow, so I don't snack myself to death the next two days.
dmac085
Greensboro, NC
(Zone 7a)

March 17, 2013
11:24 AM

Post #9452421

I make this for myself in the summer--if I make it to take somewhere I leave the lettuce out and mix in before serving. If I just make it for the house (a few days worth of meals for me) I'll leave the lettuce out until I want a serving.

BLT Pasta Salad

1 c mayo or Miracle Whip or 1/2 & 1/2 of both
1/4 c bottled lemon juice
2 tsp sugar
2 tsp chicken base--I have the Better Than Boullion type
1 bag of Wacky Mac colored rotini or pasta of choice-cooked al dente
8 slices of thick cut bacon, cooked crisp and crumbled
1 pt grape tomatoes, halved and seeded
3 scallions, sliced
4 c romaine lettuce, chopped or shredded

Mix 1st four ingredients and salt and pepper to taste for dressing.
Add cooled cooked pasta, bacon, tomato and scallions.
Add lettuce when ready to serve. Lettuce will wilt if mixed in and stored with leftovers.

I'm thinking of mixing the mayo 1/2 & 1/2 with greek yogurt next time I try it. The chicken base is for salt and another flavor base but you could do a sprinkle of Hidden Valley Ranch dressing mix in the mayo or maybe other herbs you like.
Pennzer
Midland, TX
(Zone 8a)

March 17, 2013
6:58 PM

Post #9452919

dmac, your BLT salad sounds yummo. I don't think I have ever had such. I'm getting a mental image of serving the salad with the romaine leaves on the side--so you can spread the salad on the leaves and have as a finger food. Would that work?? Thanks for posting. ~ pen
Pennzer
Midland, TX
(Zone 8a)

March 17, 2013
7:10 PM

Post #9452932

This is my go-to dressing for potato salad and deviled eggs. It's tangy and creamy and complex and easy to throw together. I try to make it the day before I cook the potatoes or eggs or at least a few hours.

POTATO SALAD DRESSING

Whisk together….
Mayo – 1 ¼ C
Sour cream – 1/3 C
Buttermilk – 3 T
Mustard – 2.5 T (Dijon)
Mustard, 2 tsp (dry)
1 T cider vinegar
Dill, 1 T fresh or ½ T dry or less
Tarragon 1/2 T or less
Celery seed – 1 T
Cayenne – ¼ tsp
Celery salt – 1/8 tsp
Kosher salt to taste
Cracked pepper to taste (I use Seasoned Pepper – McCormick or Lowry)
pickle juice if needed to thin - sweet or dill, depending on which way you're going

Makes enough for 3 1/2 lbs. potatoes

Pennzer
Midland, TX
(Zone 8a)

March 17, 2013
7:18 PM

Post #9452942

DEVILED EGGS

I won a contest at a family reunion for best dish for my deviled eggs. I don't measure stuff--depends on how many eggs I'm doing--but in general it goes like this...

Mash cooked egg yolks together with grated cheddar cheese until the cheese is no longer discernible (my secret ingredient.) Add finely chopped baby dill pickles to taste and moisten with POTATO SALAD DRESSING (posted above). Taste and add more cider vinegar if you want it a little more tangy. Pipe into halved egg whites and sprinkle with paprika. These get inhaled wherever I take them. ~ pen

Celene

Celene
Columbus, OH

March 17, 2013
7:45 PM

Post #9452960

I think that looks like a very tasty dressing, I may try it with yogurt instead of mayo. I am not the world's biggest fan of mayo, I won't eat the kind from a jar, only homemade and only on certain things. Certainly seems to be well-seasoned and unlikely to be bland!
Pennzer
Midland, TX
(Zone 8a)

March 17, 2013
8:30 PM

Post #9452998

Celene, have you tried Blue Plate mayo? I rate it above Hellmans and just below homemade. It's made in New Orleans--dunno if you can get it is Columbus. Sometimes we have it here but usually not. I order it from Amazon. Anyway, if you keep it on hand for other eaters in your household, suggest you try Blue Plate. ~pen

Celene

Celene
Columbus, OH

March 18, 2013
5:50 AM

Post #9453227

I will give it a try, but mayo has a weird mouth feel for me. I don't know whether it's the egg or the oil, but generally I don't want too much of it. If it's in salad dressing and not too prominent, it's okay. Cilantro and chipotle aioli, that sort of thing is fine. Mayo on a sandwich? Not fine. Good thing I'm not weird, eh? Some people have food issues. I have lifetime subscriptions, lol.
Pennzer
Midland, TX
(Zone 8a)

March 18, 2013
3:54 PM

Post #9453890

Celene, when my son (who is a much better cook than I) makes my potato salad dressing, he goes heavier on the mustard and lighter on the mayo. There is a whole class of folks out there who prefer mustard potato salad.

I hear you about the weird mouth feel thing. I feel somewhat that way about peas and beans. There's something about that burst of dryness inside them that doesn't play well on my palate, but it was much more pronounced when I was younger.

Celene

Celene
Columbus, OH

March 18, 2013
6:49 PM

Post #9454066

I never met a bean I didn't like :) My husband feels the way you do about beans, though--he hates the grainy middle.

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

March 20, 2013
1:09 PM

Post #9456088

Ok. What's a BS chicken breast?

P.S. EXCELLENT thread idea...thanks, Pennzer!

This message was edited Mar 20, 2013 2:10 PM
gardenglory
Gainesville, FL
(Zone 9a)

March 20, 2013
1:25 PM

Post #9456115

I took it as boneless skinless.

I too love beans. Im not thrilled about kidney beans, but every other bean I love, them, I just like . Love love any southern pea as well.

This message was edited Mar 20, 2013 3:31 PM

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

March 20, 2013
1:29 PM

Post #9456123

Then, I'll have to post my Red Beans and Rice Recipe for you, and change your mind...

Boneless, skinless. Ya'll don't even want to know what I came up with, LOL!
gardenglory
Gainesville, FL
(Zone 9a)

March 20, 2013
1:31 PM

Post #9456127

I love red beans and rice, but with the smaller red beans, not kidney beans. I would love the recipe you use tho.
purpledixie56
Ancaster/Hamilton, ON
(Zone 5b)

March 22, 2013
7:47 PM

Post #9458629

Hi I'm new from Ontario,Canada. I agree about beans, they are so try. I especially hate chick (garbonzo) beans. I like the look of your chicken recipe except my family doesn't like curry. I do but it has to be sweet, not hot. I would have to cut it down to 1/4 tsp. Zone 6a

Celene

Celene
Columbus, OH

March 23, 2013
12:10 AM

Post #9458755

I like super spicy food, so I'm not the best person to judge, but you REALLY can't taste the curry, it just adds complexity. This sauce isn't hot at all, but starting off with less rather than more curry makes sense. You can add it, but you can't take it out. You may also want to try a sweet curry powder, they're spicy and complex, but not hot.
gardenglory
Gainesville, FL
(Zone 9a)

March 23, 2013
6:52 AM

Post #9458917

I dont eat potato chips that much anymore, but tried the the Lays Shiracha chips ,they the hottest things ive ever put in my mouth. I dont know if whether to call them spicy, or just hot. If you like a kick in the mouth, give them a try.

This message was edited Mar 23, 2013 1:13 PM

Celene

Celene
Columbus, OH

March 23, 2013
8:17 AM

Post #9459004

I don't love potato chips, but now I'm intrigued! Thank you! Purple, I'd send you some Singapore curry powder, it is very sweet and mild, but I'm skeptical about shipping a powder like that internationally. They'll think I'm a terrorist or something.
dmac085
Greensboro, NC
(Zone 7a)

March 24, 2013
8:19 AM

Post #9459969

I've been making these for about 15 yrs or so. Got the recipe off an old Food Network show (Calling All Cooks) that featured home cooks at home with the show host making their "famous" dish in their own kitchen.
I've added a couple minor things for color but I get request for this all the time.

Oatmeal Lemon Bars

1 tsp vanilla
1 c soft butter
1 c sugar
2 c all purpose flour
1 c raw oats (I use old fashioned)
1 14 oz can sweetened condensed milk
1 orange, zest of finely chopped or microplaned
1 lime, zest of finely chopped or microplaned
3 lemons-zest of one finely chopped or microplaned AND
juice of all three.
*lemons are tricky so if you should taste your final filling to see if it's lemony enough for you and add more juice accordingly. Some lemons just may not be as juicy as others.

350 degree oven, 13 x 9 pan, sprayed with nonstick spray.

Cream butter, sugar and vanilla.
Add flour, then oats. Mixture will be crumbly.
Press 3/4 of the dough into the bottom of prepared pan evenly. It won't be a super thick layer.
Reserve the remaining 1/4 of dough.

In a bowl mix the sweetened condensed milk, lemon juice and zests.
Pour over the crust, spread evenly to the edges of the dough.
Crumble the reserved 1/4 of the dough over the top of the filling.
Bake 30-40 minutes or until crumbles are golden and browned a bit.
Cool completely (the hardest part) at least 1 hour before cutting.

I wish I could tell you something about how they store but I take them to work and have never had leftovers.
I imagine airtight container for a week or so. I think they may even freeze well.
Pennzer
Midland, TX
(Zone 8a)

March 24, 2013
3:07 PM

Post #9460437

Love anything with EB milk. Thanks, dmac! ~pen

Celene

Celene
Columbus, OH

March 24, 2013
3:10 PM

Post #9460441

Those sound FABULOUS.

It's not seasonal, but this is one of the recipes that everyone loves and requests. It's versatile--make it into layers like a cake, make it into cupcakes, keep it as a bundt cake. Add chocolate chips. Add chopped candied ginger, or grated orange peel. No nuts? More nuts? Either is fine. It keeps well, in fact it tastes better the day after it's baked. It freezes well, so if you make a couple in September and wrap them tightly, you'll have a quick dessert on hand. Want to fancy it up? Glaze with a cream cheese glaze, and drizzle caramel sauce on top of that. I like it with plain old confectioner's sugar. Oh, and it makes a heck of a trifle, too. I do not use canned pumpkin, I use homegrown puree, about 1-3/4 to 2 cups. Want to use up mashed sweet potatoes? That'll work, too--you may need to add some liquid to get a canned pumpkin-y texture.


Pumpkin Bundt Cake

-------- ------------ --------------------------------
1 cup vegetable oil
3 eggs
1 can pumpkin -- (15 ounce)
puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.

Cream oil, beaten eggs, pumpkin and vanilla together.

Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.





Pennzer
Midland, TX
(Zone 8a)

March 28, 2013
4:31 PM

Post #9465276

I posted this recipe for Jo-An (jomoncon) on the Strawberry Bread thread and thought I would cross post it here...


STRAWBERRY BREAD

3 C flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 C sugar...
Mix all dry ingredients in a large mixing bowl. Make a well in the center.

2 (10-oz) pkg frozen sliced strawberries, thawed
4 eggs, well beaten
1 1/2 C cooking oil
1 1/4 C chopped pecans...
Mix and combine in a separate bowl. Pour into the well of the dry ingredients. Stir all together carefully, just enough to dampen all ingredients.

Pour into two greased and floured loaf pans. Bake in preheated oven for one hour or until done. Test with toothpick or thermometer to be sure the center is cooked through.

Serve warm or wrap cooled loaves in plastic wrap and store in fridge or freeze for later use.

This is especially good sliced thick, buttered on top and toasted under the broiler. Makes a great breakfast addition.


jomoncon
New Orleans, LA
(Zone 9a)

March 29, 2013
3:41 AM

Post #9465576

Celene, your Pumpkin Bundt Cake sounds fabulous. I think I will try it with sweet potatoes since I still have some delicious ones left over from a case I got last fall. I wonder how it would do with a sweet winter squash? I may give that a try also.

I like the idea of freezing it. It's just DH & I now, and if I have a whole cake, his sweet tooth kicks in. I usually bake cakes in small loaf pans, and then freeze the extras.
Jo-Ann

Celene

Celene
Columbus, OH

March 29, 2013
3:50 AM

Post #9465577

It's fine with other orangey winter squash. I just use whatever I have cooked. It won't be as orange, but it will still be tasty.

Tammy

Tammy
Barto, PA
(Zone 6b)

April 1, 2013
10:21 AM

Post #9468662

Was there a mention of a red beans & rice recipe someone was going to post here? :-)

darius

darius
So.App.Mtns.
United States
(Zone 5b)

April 1, 2013
10:37 AM

Post #9468680

Tam, the Anson Mills website has a pretty good recipe for red beans and rice, aka "reezy peezy"... Of course they want you to buy their Charleston rice and Sea Island red peas, but it's still the traditional favorite of the Lowcountry Gullah population.
http://ansonmills.com/recipes/454?recipes_by=grain

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

April 1, 2013
11:42 AM

Post #9468752

Thanks, darius,

I didn't even realize red beans and rice was a local dish (or that there was a local variation on that). I will definitely have to give that a try. Thanks for the link - and the education.

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

April 1, 2013
2:53 PM

Post #9468944

Ok, I'm stumped. Somebody please explain what a "rice grit" is...

And yeah, Tam, it was I who was supposed to post the red beans and rice recipe, but I got busy.

Will do, poste haste and toot sweet, soon as I find a minute!

Linda

darius

darius
So.App.Mtns.
United States
(Zone 5b)

April 1, 2013
3:03 PM

Post #9468955

Rice grits are similar to corn grits, but made from rice and not corn. The best of either are stone ground so there is little to no heat from the milling process. (Heat destroys natural enzymes.)

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

April 1, 2013
4:15 PM

Post #9469044

Thanks, Darius!
Pennzer
Midland, TX
(Zone 8a)

April 17, 2013
12:26 PM

Post #9487435

Celene, pumpkin is not one of my fave things, but it is one of my friend's fave things, so I made your pumpkin bundt cake and took to an Easter luncheon at her house. Everyone loved it! My pumpkin friend insisted on getting the recipe from me, and that is the sincerest form of thanks for a food offering. I did add a cinnamon/sugar glaze so it would keep longer. Thanks for a great recipe!

I will be trying many of the others here, too. Next up is your honey-mustard chicken. :)

~ pen

Celene

Celene
Columbus, OH

April 17, 2013
6:19 PM

Post #9487897

Glad your friend liked it! Let me know what you think of the honey mustard chicken...my niece just asked me to make salmon with the same glaze. She also puts that glaze on hot dogs. Blech

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

April 18, 2013
8:08 AM

Post #9488455

My go-to recipe. I can't leave home without it, either...

"Lilly Mae's Greens"

http://davesgarden.com/community/forums/p.php?pid=6284693

Enjoy!
gardenglory
Gainesville, FL
(Zone 9a)

April 18, 2013
11:00 AM

Post #9488622

Sounds yummy, I of course consider the bacon fat a must ;-O

When I read last week that red beans were even more full of good things, than say a blueberry, I started thinking of your red beans and rice recipe. Did you post it and I missed it someplace??

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

April 18, 2013
12:24 PM

Post #9488711

Soon as I get a minute, I'll post it -- some wheres, LOL! It's not hard at all, and the recipe is almost just like for Lilly Mae's Greens. Chop up your seasoning, put it all together in about 10 minutes in a crock pot, and "go to bed" (that's a theme with my cooking!!!).
Pennzer
Midland, TX
(Zone 8a)

May 5, 2013
11:35 AM

Post #9509156

SMALL BROWNIE CAKE

I posted the basic recipe above on March 14. I have recently made a couple batches with some modifications, and they are wonderful! Changes are indicated with a *.

1 1/2 C sugar
3/4 C Wondra flour
*1/2 C Hershey's Special Dark Cocoa (great product!)
1/4 tsp salt (omit if using salted butter)
*1/4 tsp instant coffee granules
*1/4 tsp cinnamon
3 eggs at room temp
3/4 C butter (melted and cooled)
1 1/2 tsp vanilla extract

Directions as posted above. I make as cupcakes and do not frost them, but I'm taking some to my daughter's next week, and we're going to dip them in a chocolate-coffee ganache.
~ pen

meezersfive

meezersfive
waukesha, WI
(Zone 5a)

May 17, 2013
6:27 AM

Post #9523667

Pennzer, I have looked at our local supermarkets high and low and I can no longer find McCormick's Seasoned Pepper and thought they had stopped making it. It was a good balance for my favorite go-to Aglio E Olio. It's a pretty forgiving recipe, using as much garlic and red pepper flakes as you like, but that particular blend worked well with the red chili pepper flakes to control the heat. Now I guess I'll go on line and see if I canfind it that way.

All these dessert recipes make my mouth water but we've cancelled desserts in the interests of cancelling some hip width.

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

May 18, 2013
10:45 PM

Post #9525455

If you don't find it elsewhere, you might give Amazon a try. I've had very good success there with hard to find food items, and many are actually priced below local markets.

Celene

Celene
Columbus, OH

May 19, 2013
4:38 AM

Post #9525536

Is this it?
http://www.amazon.com/McCormick-Seasoning-Lemon-Pepper-28-Ounce/dp/B0015MVGGY/ref=sr_1_2?ie=UTF8&qid=1368963469&sr=8-2&keywords=mccormick+seasoned+pepper

meezersfive

meezersfive
waukesha, WI
(Zone 5a)

May 19, 2013
6:01 AM

Post #9525579

No, Celene, thanks for looking though. I did find it at http://www.spiceplace.com/mccormick-seasoned-pepper.php but I hesitate to buy it in such large quantity because of deterioration of the product. The spice area at most markets has expanded quite a bit lately but I usually go to Penzey's for everything. This was an old standby for years, and i couldn't believe I couldn't find it!

darius

darius
So.App.Mtns.
United States
(Zone 5b)

May 19, 2013
8:55 AM

Post #9525764

You could freeze most of it, but it's a moot point since it's out of stock.

meezersfive

meezersfive
waukesha, WI
(Zone 5a)

May 19, 2013
8:58 AM

Post #9525770

LOL I found some last time I looked, when we first talked about it and that's gone too now. I have the magic touch to make things disappear...anybody have a wart they need removed? Or a troublesome family member...this may not last, so move quickly!!!

Tammy

Tammy
Barto, PA
(Zone 6b)

May 19, 2013
9:07 AM

Post #9525780

lol M5
dmac085
Greensboro, NC
(Zone 7a)

May 19, 2013
9:27 AM

Post #9525799

You and my mom then:lol: I swear all it took was for her to say she liked something/anything and it became discontinued or cancelled (all her favorite tv shows:) I can't say the tv shows bothered me too much--I remember one was Mickey Rooney living in a college dorm with his grandson (around the 80's).
Pennzer
Midland, TX
(Zone 8a)

June 12, 2013
10:16 AM

Post #9556357

Serve with wieners or brats on a bun--really good!

HOT DOG SAUCE

1 lb ground meat
1 onion, chopped

Seasonings….
Suggest start with quantities given; adjust per taste…

¼ T granulated garlic
¾ T white vinegar
2 T chili powder
1/8 tsp cinnamon
¼ tsp red pepper flakes
1/8 tsp cumin
1 tsp salt
½ tsp ground allspice
1 dash Worcestershire Sauce
3 oz tomato paste
Freshly ground nutmeg to taste (careful not to overdo)
2 C water

Brown meat and onion. Mash meat with potato master to fine, even consistency. Add seasonings and water; bring to boil, then lower heat, cover and simmer gently 3 hours. Add water as needed while simmering if reducing too much. Finished consistency should be a bit soupy.

CheerMom

CheerMom
Phoenix, AZ
(Zone 9b)

June 22, 2013
2:33 PM

Post #9568860

Did I miss the Red Beans and Rice recipe?

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

June 24, 2013
8:51 AM

Post #9571112

No, I haven't posted it yet. Mea Culpa!!!!

Ok. I'm gonna do this on the fly! And, remember, I'm a Southern cook. We eyeball most things in the kitchen, LOL, so no measurements are etched in stone here.

RED KIDNEY BEANS AND RICE
Depending on how many you're feeding, get a 1-2 lb. bag of Camelia Red Kidney Beans (if they don't have Camelia Brand, get what they have). Just make sure they are the large, red kidney beans...

Rinse the beans thoroughly in a large bowl under some cool running water, to wash away dust, fuzz, etc. Scoop out handfuls of the beans and examine for any small pebbles, bad beans, etc., and remove these. When they're cleaned, proceed.

Two camps: Soak beans overnight or don't soak overnight. Soaking reduces cooking time...If you're gonna soak them, put them in the pot you're gonna cook them in and cover them with about 3-4" water. Sit it on the stove and go to bed...

Use a heavy bottom pot that resists stuff sticking to it...

Turn on the flame in the morning to get your beans going.

Dice up a couple large onions so you end up with about two large handfulls of onion.
Dice up a couple green bell peppers to get about two large handfulls, too.
Dice up some garlic, about 2 tablespoons
Dice up some celery, about 1 cup
Couple bay leaves (2-3)
Season All Brand Seasoning (2 tablespoons)
Course Ground Black Pepper (1 tsp). If finely ground, use 1/2 tsp., or to taste.
Onion powder (doesn't hurt to add a couple more dashes)
Paprika (about 1 tablespoon)
Garlic powder (1/2 tsp)

Saute the veggies in some oil just until they release their fragrance, about 1-2 minutes. Add to the pot of beans, and bring the pot to a rolling boil. Then, reduce the heat to a simmer. Mix the Season All, Black Pepper, Onion and Garlic Powders, and Paprika in a small cup of water to dissolve, and pour into the bean pot. Simmer the beans, checking that they are not sticking to the bottom, and there is enough liquid to cover them by about 2". Cook them down until they are tender, but not mushy, just about when they start to split. Once they split, taste them and check your seasonings for adjustments. Probably they will need salt at this point, so adjust to your taste.

Once the beans are just getting tender, smash some of them against the side of the pot with a large spoon. Smashing the pulp thickens the juice. The more you smash, the thicker the bean juice will be, so determine this for yourself. I like my beans with much more juice than beans (almost like a bean soup), so I will smash a lot of beans, and cook them with more water...

It is optional to add a couple splashes of Louisiana Hot Sauce into the pot, or just put the bottle on the table.

FLUFFY WHITE RICE
We boil, rinse, strain, then steam rice in New Orleans. So, you may wanna stop here...ok, go on?

It does NOT matter how much rice you wanna cook. The key is to keep enough water in the pot so the rice doesn't soak it all up and get mushy!

So, I usually cook 2-3 cups of rice to go with a family size pot of red beans.

Bring a large pot of salted water to a boil. Pay attention to how salty your beans may be, and, adjust the saltiness of your rice accordingly...
Add two caps of oil to the water (veggie, olive, etc.)
Slowly pour the rice into the boiling water, stirring it in to keep it moving in the boiling water. Don't let it settle on the bottom or it will be one large lump!

Reduce the fire to a simmer that keeps the rice moving gently in the water. (Do not cover the pot, if you don't want a boil over and have to clean your stove.) You can leave the top askew (halfway on/off).

Stir the rice occasionally, to keep it off the bottom...

Set your timer for 18 minutes, then taste your rice. It should still have the slightest soft crunch to it. You're approximately 2-3 minutes away from it being done at this point, so taste it again in 1 minute increments until it's just at that soft crunch point.

Pour it into a colander, rinse under cold running water, & strain the excess water. Add enough water to the pot to make a double boiler (about 3-4 cups), and bring the water to a boil. Set the colander over the pot, cover, and reduce the heat. Make sure the bottom of the colander is not sitting in the water! Steam the rice on low heat, just until it comes back up to temperature, and fluff with a fork. It helps to make a hole in the middle of rice so the steam can rise up without mushing your rice up. The kernels should have split. All done!

If your rice is past the soft crunch point, immediately pour it into the colander and rinse it thoroughly under cold, running water to STOP if from cooking further. Do NOT steam at this point, because you'll end up with a pot of mush...

The principal here is to boil the rice just to the soft crunch point, stop it from cooking further by cooling it under the running water, then steaming it in the colander until it cooks the rest of the way. Steaming it causes the rice to dry out, and the kernels to split. When you fluff it up, your rice kernels should not stick together. Nice!

Lemme know if I've confused you...

P.S. The only thing that makes this meal more complete is a nice pork chop, some chicken or roast, and fried bananas or plantains on the side...

P.S.S. You could throw a couple smoked ham hocks in the pot when your start to cook the beans for additional flavor of a Southern kind, LOL!

Trust me, the instructions seem to be long, but once you get the hang of it, you can put this pot together in 15 minutes.

ALSO, you can just throw everything into your Crock pot and cook it overnight (my favorite way to NOT be chained to the store) on low. Dinner will be ready in the morning. Depending on how much beans you've cooked in the Crock pot, you may need to transfer the beans and liquid to a larger pot and adjust the liquid level (add a bit more water) . They should be ready to smash up at this point. Again, check your seasonings and adjust.

Linda

darius

darius
So.App.Mtns.
United States
(Zone 5b)

June 24, 2013
10:24 AM

Post #9571237

Linda, I'm gonna chime in about soaking beans overnight... There are some good reasons to soak beans.

Soaking removes some of the anti-nutrients such as phytic acid and enzyme inhibitors, but only if you stir in 2 TBL liquid whey, apple cider vinegar, or lemon juice into the soaking water. Be sure to rinse away that water and add fresh water to cook them. See https://en.wikipedia.org/wiki/Phaseolus_vulgaris#Toxicity

Soaking also helps to remove the indigestible complex sugars (oligosaccharides) from the outer coating of the beans, and you'd be surprised at the amount of field dirt on the bean surfaces that's not visible to the naked eye.
http://missvickie.com/howto/beans/howtosoak.html

Here's a short history of red beans and rice:
https://en.wikipedia.org/wiki/Red_beans_and_rice

CheerMom

CheerMom
Phoenix, AZ
(Zone 9b)

June 24, 2013
4:05 PM

Post #9571709

Yum! I think I can do it. Thanks for the tip about rice...I'm going to try it that way...!!!

Tammy

Tammy
Barto, PA
(Zone 6b)

June 24, 2013
4:37 PM

Post #9571736

Oh I made lentils & rice for dinner but will try this when I'm back. Sounds so good.
Tam
Pennzer
Midland, TX
(Zone 8a)

July 7, 2013
7:12 PM

Post #9590759

I have made this twice recently, and it is my newest go-to recipe. It's great with crackers or try it mixed with diced boiled potatoes. YUM!

I use neufchatel cheese, granulated garlic and all dried herbs, so it's really easy to make. Note that the recipe given makes 3 cups, so you might want to scale it down. I don't see why it wouldn't keep a long time in the fridge if you don't use raw garlic.


BOURSIN CHEESE
food.com

Yield: 3 cups

2 garlic cloves
8 ounces butter, at room temperature
16 ounces cream cheese, at room temperature
3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated)
1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled
1/2 teaspoon dried marjoram
1/2 teaspoon basil
1/2 teaspoon chives
1/2 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
2 tablespoons minced fresh parsley

Directions:

1 Have cheeses and butter at room temperature.
2 Crush garlic.
3 Mix cheeses, butter and garlic.
4 Add remaining ingredients, mix well.
5 Pack into a container just large enough to hold the boursin and store in refrigerator.
6 To serve, bring to room temperature.
7 Serve with crackers or mix with potatoes.

darius

darius
So.App.Mtns.
United States
(Zone 5b)

July 7, 2013
7:23 PM

Post #9590772

Penn, I have a Boursin recipe from about 10-15 years ago. Will have to find and compare it to this one. I liked it but haven't made it in ages,.
Pennzer
Midland, TX
(Zone 8a)

July 8, 2013
8:38 AM

Post #9591404

Yes, darius, let's compare. This is the only recipe for Boursin I have tried. We put out a platter of crackers with this cheese spread for a dinner party, and it was quite a hit. My SIL mixed it with boiled, diced buttered potatoes and mixed in some thinly sliced scallions, and served it with prime rib--very rich and so very tasty! I also made burgundy mushrooms, and everyone is still talking about this meal. I think it will be a tradition now in our family.

darius

darius
So.App.Mtns.
United States
(Zone 5b)

July 10, 2013
4:11 PM

Post #9594508

Penn, it may be on my old computer. I just got back from some medical stuff in NC and then an overnight trip with a DG friend to get peaches in SC. I'm beat (and now have peaches to process) so it may be a few days.

darius

darius
So.App.Mtns.
United States
(Zone 5b)

July 12, 2013
4:11 AM

Post #9596021

I don't have all the URL's, sorry.

Homemade Boursin
1 garlic clove, peeled
1/2 cup fresh basil leaves
1/4 cup chives
1 pkg (8 oz) cream cheese
1/4 cup pitted & drained black olives

Chop the garlic & herbs in a food processor. Add the cream cheese and blend until smooth. Transfer to a small bowl and chill.

Serve with crackers or spread on pcs. of french bread topped with very thin slices of roast beef.

Here's another:
Homemade Boursin Cheese Recipe

1 lb cream cheese, softened
1/4 C Asaigo or Parmesan cheese, grated
1 tsp black pepper
1 tsp garlic powder
1 pkg. Hidden Valley Ranch dressing, dry mix

Directions:
Allow cream cheese to soften enough to mix in all other ingredients. Mix well and chill before serving.
Try adding a little garlic powder at a time, I found it a little overpowering in this quantity. Perhaps because there may be some in the dry mix too. Just a matter of taste. Enjoy!

And, another:
Homemade Boursin with Garlic and Herbs Recipe

* 8 ounces cream cheese, softened
* 1/4 cup butter, softened
* 1/2 teaspoon Spice Islands Beau Monde Seasoning
* 1 clove garlic, minced
* 1/4 teaspoon Herbs de Provence
* 1 teaspoon fresh minced parsley (dried is okay)
* 1 teaspoon water
* 1/4 teaspoon red wine vinegar
* 1/4 teaspoon Worchestershire sauce

Directions:

Beat cream cheese and butter together until the mixture is light and fluffy. Be sure to scrape bowl often. Add the remaining ingredients and beat until well blended. Pack into a container, cover tightly and allow to stay refrigerated for at least 12 hours to allow flavors to blend. Serve chilled with crackers.

URL for the last recipe:
http://www.cdkitchen.com/recipes/recs/250/HomemadeBoursinwithGarlica20093.shtml

Pennzer
Midland, TX
(Zone 8a)

July 12, 2013
4:41 PM

Post #9596826

darius, thanks for posting those. I will copy and attach to my file for boursin. Reading all of them will inspire me to try different ingredients. I especially note the one that has vinegar and water. My recipe makes a pretty stiff mixture--maybe needs a little loosening. ~pen
EucalyptusMorn
Mansfield, TX

August 3, 2013
2:53 PM

Post #9620507

Carolina Coleslaw

I have been making this coleslaw since the summer of 1974. I am asked to bring it to potlucks and always asked for the recipe. My family loves it.

Slaw
1 large cabbage (about 3 pounds), trimmed, quartered, and cored
1 medium-size sweet green pepper, cored, seeded, and minced (for color use 1/2 green pepper and 1/2 sweet red pepper)
1 medium size sweet onion, (Bermuda or Spanish), peeled and chopped fine

Dressing
1 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seeds
1 cup cider vinegar
2/3 cup vegetable oil

With a sharp knife, slice each cabbage quarter very fine; combine with green pepper and onion in a large bowl and toss to mix.

Mix sugar, salt, mustard, and celery seeds in a small saucepan; add vinegar and oil and let come to a boil over moderate heat, stirring until sugar dissolves. Pour over cabbage and toss well to mix. Cool to room temperature, then cover and refrigerate until ready to serve.
gardenglory
Gainesville, FL
(Zone 9a)

August 3, 2013
3:11 PM

Post #9620519

I just love that slaw. Since I had it bout 30 years ago, Ive not made the mayo kind at all.
Pennzer
Midland, TX
(Zone 8a)

August 3, 2013
8:02 PM

Post #9620706

Euc, thanks for the cole slaw recipe. I usually just go to KFC for my slaw, but they were out of it my last two visits. Guess I need my own "go-to" recipe. I will try yours for sure. ~ pen

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

August 4, 2013
3:10 AM

Post #9620823

Pennzer, If you like the KFC slaw, you can find that recipe online. I've seen it a number of times. (If you can't find it, LMK and I'll post it for you.) My Mom got that recipe from one of the KFC workers many years ago. It's easy to make and uses only common staples.

Celene

Celene
Columbus, OH

August 4, 2013
4:54 AM

Post #9620846

I don't love mayo, I'm totally making that slaw recipe this week. I have an Asian slaw that uses no mayo, it's kinda spicy and keeps for a week or so, it's similar.

Celene

Celene
Columbus, OH

August 4, 2013
5:30 PM

Post #9621458

I don't eat meat, will that slaw go with glazed baked pork chops, green beans and parsley sweet potatoes?
Pennzer
Midland, TX
(Zone 8a)

August 5, 2013
10:49 AM

Post #9622146

DreamOfSpring, I have found many KFC recipes online. They are all different! I tried one, and it was pretty good but not at all like the KFC I love. Yes, send me a link to one you think is authentic and I'll compare with the one I tried. Thanks.
~ pen

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

August 16, 2013
12:02 PM

Post #9632553

Pennzer, I've been away for a week or so. I will find it for you and post it soon. I've seen many copies online of a recipe with lemon juice & celery seeds, neither of which were in the recipe given to my Mom by the KFC worker (ages ago). The recipe Mom got was very simple with only maybe 4 or 5 ingredients. As I recall the key to the flavor was the addition of a little white vinegar & sugar. I'll post the recipe soon. Does that sound like the one you tried so far?
Pennzer
Midland, TX
(Zone 8a)

August 16, 2013
1:43 PM

Post #9632642

DoS, here's the one I tried. It's quite good, but it's not KFC, which I find always tastes fresh and clean and not creamy.

COLE SLAW - KFC Clone
topsecretrecipes.com

Yield: 10-12 servings


1/2 C mayo
1/3 C sugar (or Splenda)
1/4 C milk
1/4 C buttermilk
1 1/2 T lemon juice
1 1/2 T white vinegar
2 T onion grated onion
1/2 tsp salt
1/8 tsp pepper
8-9 C finely chopped cabbage (~1 head)
1/4 C shredded carrot (1 med)
optional: shredded radish, 2 T diced green onion

Chop cabbage very fine or shred.

Combine dressing ingredients in large bowl and beat until smooth (use blender)

Add veggies and mix well.

Place in fridge overnight.

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

August 16, 2013
1:50 PM

Post #9632651

Oh, definitely NOT. I will get it for you soon. Will try for later tonight.

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 16, 2013
2:46 PM

Post #9632720

This became my "Go To" recipe this past growing season.

SPICY EGGPLANT (Original Recipe)

"Eggplant cubes are stir-fried until browned, then simmered in a spicy Asian-inspired sauce with onion and garlic until meltingly tender."

My adjustments are in ( ) The recipe only looks complicated. In a nutshell, saute the eggplants & remove; saute the onions, garlic and ginger, add the eggplants back, pour on the sauce, reduce heat and simmer...add the shrimp at the end & cook just 'til they start to curl into a parenthesis -- if they curl into a "C" they'll be tough...

INGREDIENTS:
2 tablespoons vegetable oil (I use Olive Oil)
4 Japanese eggplants, cut into 1-inch cubes (or, slice them on the diagonal, like plantains)
2 tablespoons vegetable oil (I use Olive Oil)
2 onions, thinly sliced (thin is better, too)
1 tablespoon minced garlic (I put LOTS of garlic)
2 tablespoons soy sauce (I adjust to my taste)
2 Tbs. water (I use about 2 cups of water. You can also use shrimp broth or rice wine vinegar; I use about 1/4 cup rice vinegar--no wine--and about 2 cups of water, because I like more sauce over my rice. Plus, it takes awhile to stew the okra down, and you need enough liquid so the eggplant doesn't stick...)
1 &1/2 tablespoons Oyster Sauce (or use 1/2 fish sauce & 1/2 Worcestershire -- I use a good bit of the Oyster sauce; The fish sauce is SALTY, and I've never used the Worcestershire sauce in this dish...)
1 tablespoon chili garlic sauce (adjust to your taste -- I use about 2 Tsps. in mine for a kick)
1 teaspoon white sugar (I've only used brown sugar, and I like it. I also tend to go on the sweeter side, because it cuts some of the eggplant bitterness, if you're a little past the prime. More like 2-3 teaspoons for me -- It balances with the salty, so it's not totally sweet. Once you add the shrimp, you can appreciate the sweet...)
Ground black pepper (or red pepper flakes, to taste)
1/2 teaspoon Asian (toasted) sesame oil (drizzled on the finished plate...)
Toasted Sesame Seeds for texture (optional - I've never used them, although you might consider toasting up some Ramen Noodles and garnishing for crunch)
Fresh Ginger (optional -- I LOVE the subtle ginger flavor; mince finely & saute with the onions and garlic)
Fresh Broccoli flowerettes (haven't added these, but I think I'll add some in the future)
Shrimp, chicken, beef, or firm Tofu for protein (I've used shrimp and chicken -- I prefer adding the shrimp, because it adds its sweetness to the eggplant; I'd consider adding some cubed pork or honey ham in the future, because these would also lend their sweetness to the eggplant.

DIRECTIONS:
1. Make your sauce FIRST. Mix the soy sauce, water, oyster sauce, chili garlic sauce, sugar,
and black pepper, and stir to form a smooth sauce. Adjust to your taste, and set aside.

2. Heat 2 tablespoons of oil in a large skillet or wok (I use my cast iron skillet) over medium
high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3
to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.

3. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the
onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an
additional 30 seconds.

4. Return the eggplant to the skillet, pour on the sauce, lower the heat, and allow the
vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has
been absorbed, about 10-15 minutes (If you do NOT add the extra water to your sauce, you
won't have a lot of sauce over your rice -- mostly a drier eggplant mixture). Drizzle sesame
oil over the dish, and give one final brief stir to combine. Careful with that Sesame Oil!

Here are some helpful Allrecipes.com reviews I printed out before I made this the first time, for add'l tips and warnings

►Used everything but oyster sauce to keep it vegetarian. Served over ramen noodles (without seasoning packet). I used ROSA BIANCA eggplant from Farmers' Market. It has a wonderfully firm texture and not watery as regular eggplant can be. Can't wait to have again.

►I followed the instructions making only a few slight modifications - I added in a splash of rice wine vinegar, brown sugar instead of white, a teaspoon of teriyaki sauce and a sprinkle of ginger. Also, I left out the sesame oil and sprinkled toasted sesame seeds on the top. I served alongside sticky rice, broccoli, and prawns made simply with butter and lemon. I will certainly make this dish again and found the inclusion of Japanese eggplant versus the standard variety larger headed eggplant to be the key

►Excellent! I add shrimp for my husband for protein, and I also double the sauce, definitely a keeper.

►The only problem was that I didn't cook the eggplant long enough so it was a bit bitter.

►Add more chili paste to make it spicier. Cashews for crunch. Green onions for color. Serve on rice noodles.

►This was great! I omitted the oyster sauce, but everything else was the same. I spread it over pizza dough and sprinkled it with cheese (although it really didn't need it) and baked it. Absolutely LOVED it!

►This was an excellent dish. I added firm tofu which soaked up a lot of the flavor and made it more of a main dish for my family.

►I finally bought Japanese eggplant and wanted to make Basil Eggplant that I get at our favorite Thai restaurant. I decided to use this recipe and add basil. Recipe is outstanding! Don't be tempted to overcook the eggplant in the beginning. I mixed all of the sauce ingredients in a little bowl and added all at one time to the pan, increasing the sugar to 2 tsp. instead of 1. Added chopped basil (3-4 TBS of chopped) at the end. It is the very first time I cooked a sauce in a recipe that actually tasted like a sauce in a restaurant. Definitely a keeper for us. Next time I'm going to add chicken or shrimp...or both. Served with white and brown rice (choices) and sugar snap peas.

►Really good recipe. I used rice wine instead of water, brown sugar instead of white, and I added about a teaspoon of grated fresh ginger. Instead of adding the garlic and sesame oil at later stages in the recipe, I mixed both with the sauce. I diced the onion instead of slicing so everything would be the same shape. I used Lee Kum Kee Garlic Chili Sauce. It's really chunky and more of a paste than a sauce. I don't find it that spicy so I added red pepper flakes to the sauce to boost up the heat. I stir fried the eggplant in two batches using a 14" carbon steel wok, and added about 6 fresh basil leaves to the last batch. I returned the eggplant and onion back to the wok and then stirred in the sauce and let it cook for a minute or so. I kept stirring as it cooked to keep it from burning. I will make this again as it is a tasty and quick recipe for eggplant.

►I loved this recipe!! I actually didn't have SESAME OIL but I could see how it would just add more to the flavors. I also substituted Worcestershire sauce for the oyster sauce.

►Tasty! to make it easier, you can just cook the onion and the eggplant in the same pan, then add the sauce ingredients and stir it all together.

►This is a phenomenal way to use eggplant. I used Sriracha because I did not have any Garlic Chili sauce and it add a good amount of spice - also I added ginger and the garlic and sesame oil to the sauce as other reviews did and it's a great flavor blend. I suggest cooking everything together for much longer, almost 15 minutes, so the eggplant gets really creamy and absorbs all the sauce. Great, easy, fast recipe! Oh- I also added oyster mushrooms - great addition!

Enjoy!

Linda

From: http://www.Allrecipes.com



This message was edited Aug 16, 2013 4:58 PM

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DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

September 11, 2013
8:46 AM

Post #9657021

I was shredding cabbage last night when I suddenly remembered my promise to post the KFC coleslaw recipe (or links to it). Sorry it has taken me so long. My memory isn't always so dependable these days. You have to ping me.

I wasn't able to find my Mom's copy, but after years of making it, I know the ingredients well. Among those recipes online which have the right ingredients, there is some variance as to qty. My guess is these variances originate from the difficulty faced by cooking staff when attempting to convert from a crowd sized recipe calling for crates of cabbage and mayo and other ingredients by the massive, industrial sized container.

The only other difference I've seen frequently in the online recipes is that most call for tarragon vinegar, whereas we always used plain, white vinegar. There are a number of possible reasons for this dispute. The lady who gave it to my mom may have failed to tell her that it was actually tarragon vinegar, or my mom, always the frugal one, may have written and used white vinegar instead, thinking tarragon vinegar an unnecessary expense. It's even possible the recipe may have changed slightly over the years, or that some franchises may have added their own spin. I can only tell you that it tasted perfect to us with white vinegar. You might want to experiment, and try both to see which you find most authentic.

The recipe shown in pics 1&2 below comes from youtube - a rather interesting use of youtube with the attached recipe written below a blank video.

As to all those recipes out there which include ingredients like buttermilk, lemon juice, and such, those appear to be recipes created by people who tried to figure out the ingredients based on taste and appearance. For example, in the real recipe, water pulled from the cabbage thins the dressing so that it appears to contain milk or buttermilk.

Although I haven't made this or any coleslaw for quite some time, when I do make coleslaw I always use the basic ingredients given here, the same ones which were in the original recipe given to my mom by the KFC worker (except that I use white vinegar). I hope that you will enjoy this recipe as much as we have over the years. Sorry again for my delay.

Thumbnail by DreamOfSpring   Thumbnail by DreamOfSpring         
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rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

September 11, 2013
10:31 AM

Post #9657118

I have several go to recipes, but one of the easiest and most loved is Coca Cola Meatballs. Super easy and super tasty, no one can believe it only has three ingredients.

Coca Cola Meatballs

1 can Cream of Mushroom soup
1 can Coke
1 package frozen Italian meatballs

Pour soup into pan. Rinse out soup can with Coke and add all the Coke to the pan. Whisk the two together. Add the meatballs. Cover and simmer for 20 minutes.
Serve over rice.
Perfect for a crockpot, and I always double the sauce because everyone loves it so. You can dress this up with fresh mushrooms, sautéed onions, make your own meatballs. But it is pretty awesome as is.
gardenglory
Gainesville, FL
(Zone 9a)

September 11, 2013
11:49 AM

Post #9657178

I actually made this the other day and it didnt turn out at all. I think the key is the pre cooked italian meatballs. It had no flavor and it was way way to thin. Im sure it was the fat in the raw meatballs I used. I will for sure make it again, but I will make sure the meatballs are already seasoned well, and cooked. I ended up eating the 'sauce' as soup and ate the meatballs with mashed potatoes. They were delish, but I think pre coked meatballs are the key to keeping the flavor, and a good gravy consistancy. You just cant beat something that is this easy, and yummy as well.

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

September 11, 2013
2:15 PM

Post #9657309

How large a can of soup for the meatballs? REgular size? Golden Mushroom or Regular Style Soup?
gardenglory
Gainesville, FL
(Zone 9a)

September 11, 2013
2:30 PM

Post #9657322

I used a regular can of both, that means there is more coke than soup. It was just way to thin. Im going to try it with a big can of soup and a regular can of coke. I used regular ole cream of mushroom.

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

September 11, 2013
3:22 PM

Post #9657365

The recipe I have made for years is a normal sized can of mushroom soup and a 12 oz. can of Coke. It is not a thick gravy, more of a sauce. The flavors meld together in that proportion. If you add more soup you will have mushroom soup not a blended sauce.
Golden mushroom would work, I guess, but I have made this for over 20 years with a regular can of soup and a regular can of Coke.
Yes you should use precooked meatballs, even if you put them in the crockpot. I got fancy once for a seminar and made meatballs,added sautéed Portabellas and onions, but I baked the meatballs first. The extra liquid and the grease would definitely affect the texture and the taste of the dish.

Larkie

Larkie
Camilla, GA
(Zone 8a)

September 11, 2013
4:02 PM

Post #9657383

I make this too.. I have started using the Armour turkey precooked meatballs, (get them at WM) they
are really good and about the only way I will eat ground turkey...

Larkie

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

September 11, 2013
4:08 PM

Post #9657387

Pennzer, I just made your Boursin and used it on two grassfed TBones and two ears of roasted corn. OMG, it is awesome!
gardenglory
Gainesville, FL
(Zone 9a)

September 11, 2013
4:24 PM

Post #9657393

It does sound yummy. If it has garlic and or black olives, Im all over it.

I will just stick with the regular can of mushroom soup. No raw meat.
Pennzer
Midland, TX
(Zone 8a)

September 13, 2013
10:42 AM

Post #9658883

DofS, thanks so much for your time is finding that KFC recipe. I will try it, but I'm skeptical. I've always liked the KFC version because it is not creamy--just clean and fresh tasting. The recipe you show has a whopping 1 1/2 C Miracle Whip. Also, I have always disliked Miracle Whip and never keep it on hand. Well, now I am curious..so will have to try your version.

BTW: A local KFC employee tells me they make this slaw in-house. I expect they get the shredded cabbage packaged from KFC but they make the dressing locally. He told me he would give me the recipe when they aren't busy, but I haven't seen him around since. Maybe I'll ask someone else there. This is becoming a quest. ~ pen



This message was edited Sep 13, 2013 1:07 PM
Pennzer
Midland, TX
(Zone 8a)

September 13, 2013
11:12 AM

Post #9658923

Joy, I had not thought to put the boursin cheese on steaks or corn. That sounds so good--can't wait to try it. Thanks! ~ pen

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

September 13, 2013
11:39 AM

Post #9658950

I, too, dislike Miracle Whip. Yuck!

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

September 13, 2013
12:08 PM

Post #9658968

Pennzer,

I will be interested to hear your response should you try the recipe posted. I would also love to see the recipe you get from your friend at KFC.

I was a bit confused by your comment that they make the slaw in house. I'm confused because, well, that's what I knew all along - unless I've misunderstood something. That they make it in house is the reason we have been able to get the recipe. Because they make it in house, the kitchen workers know what goes in it. I do think there is and has always been a problem, however, in getting accurate quantities. This is because of the challenge of converting between large, industrial sized quantities and normal kitchen quantities. They make a much larger qty than we would at home, and they use those giant, industrial containers, the huge containers they use in school lunch rooms (or used to), the kind you sometimes see at Costco. I'm sure you and I could do the conversion accurately, but it presents a challenge for some people, and I think that is where the discrepancies creep in.

I understand that the recipe doesn't sound like what you would expect. I cannot vouch for the exact quantities in the recipe, but those are the ingredients that were in the recipe given to my mom ages ago, and we did all agree that it tasted right to us. The ingredients are the same except that the recipe we got just called for vinegar, not tarragon vinegar. As I said, I don't know if Mom converted it to vinegar or if tarragon vinegar is incorrect or what. I'm not sure about that part, except to say that we always used ordinary, white vinegar and were happy with the result.

As I recall, our recipe called for a relatively large amount of mayonnaise (or Miracle Whip), an amount roughly equal to what you would use if you were only using mayonnaise (or Miracle Whip). To that we added a relatively small amount of vinegar and sugar, plus salt and pepper. The salt and sugar pulls water out of the cabbage. That water plus the vinegar thins the mayonnaise (or Miracle Whip) to a milk-like consistency. The vinegar and sugar are what give it the tangy flavor. I do recall that we (my Mom, Dad, and siblings) were surprised that the recipe was so simple but we did unanimously agree that the result was like that from KFC.

I look forward to hearing your response should you try it and/or seeing the recipe you get from your friend.

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

September 13, 2013
12:22 PM

Post #9658984

I don't like Miracle Whip either. I don't hate it as you guys seem to, but I prefer mayo. I don't actually recall if our recipe said Miracle Whip or mayo. Until very recently, I've always thought of them as pretty much the same - until I realized recently that it was the Miracle Whip that was ruining my chicken salad.

Because I thought of MW & mayo as basically the same thing most of my life, I remembered the recipe as calling for mayo. However, my parents fell in love with MW when I was a young child. From then until I left home, they pretty much bought MW only, so it makes sense that we would have had MW on hand and used it to make the slaw. It also makes sense that since I grew up thinking of Miracle Whip as a type of mayo, I would not have distinguished between the 2 and thus would have remembered it as mayo.

I made the slaw many times as a teen. I remember the dressing recipe very distinctly as 'mayo', vinegar, sugar, salt, & pepper.

Even if you don't like MW, it doesn't seem impossible to me that you might like a dish which includes MW once it is mixed in with other ingredients.
Pennzer
Midland, TX
(Zone 8a)

September 13, 2013
12:34 PM

Post #9658995

DofS, I had been told that the slaw is furnished to the franchises. I see now that it was not you who told me this. I bet there is quite a variance among franchises if they each make their own. I bet this accounts for all the variations that are all over the Net, and I'm eager to compare this local franchise's recipe with others I have found.

I just put cabbage, carrots and Miracle Whip on my grocery list. Yours will be the next version I try. Thanks again. ~ pen

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

September 13, 2013
12:35 PM

Post #9658997

Pen, just added some of your Boursin into a pan of scrambled eggs that I had overcooked. I don't like dry eggs. Threw a dollop on top and covered the pan for a minute, then I stirred it in,
Whoop! Totally awesome!
Pennzer
Midland, TX
(Zone 8a)

September 13, 2013
1:18 PM

Post #9659030

This is my summer go-to pie. I have posted this recipe in the past, but I don't think anyone has tried it. I think I'll just keep posting it until someone tries it and reviews it here. It's that good--and it's easy to prepare.

STRAWBERRY ICE BOX PIE
Penny Willhite

This recipe was given to my mother by one of her friends when I was a child. I've never had this pie anywhere else, so it must be an original or at least an obscure or forgotten recipe. I think the original recipe called for fresh strawberries sprinkled with sugar and left until juices form.

1 pre-baked 9” pie shell
1 10-oz. Pkg. frozen strawberry halves
24 regular-size marshmallows
*1 C. heavy whipping cream + sweetener + vanilla


Remove frozen berries from package and thaw in a strainer and reserve the juice. Set berries aside.

Heat juice in a saucepan over medium heat. When hot, add marshmallows and stir constantly until marshmallows are completely melted. *Set aside to cool or refrigerate briefly.

Whip cream until fairly stiff (instructions below)

Stir the berries into the cooled marshmallow mixture and then gently fold in the whipped cream. Pour into a pre-baked pie shell. Place in the refrigerator for 4-6 hours or until set. Serve cold. Keep refrigerated after serving.

*Marshmallow mixture must be completely cool (but not cold) or it will melt the whipped cream, and the pie filling will not have enough body.

WHIPPED CREAM
• 1 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla
Whip cream and sugar together in a chilled bowl until almost stiff. Add vanilla; beat until cream holds peaks.
LAS14
Albany, ME
(Zone 4b)

September 17, 2013
8:19 AM

Post #9662241

I love this thread. Here are the recipes that I've starred in my recipe notebook that goes back to 1964. These are definitely "go to" recipes because the notebook is in chronological order, and if I want to find something fairly regularly (at least once every two years), I need the stars to help me "go to" it.

FROM MY CHILDHOOD (really don't have to use recipe anymore for any but the last two)
Salmon cakes (canned salmon, saltines & eggs)
Cole slaw
Liver & onions
Wilted lettuce
Aunt Mil's hot German potato salad (hubby's childhood)
Prize winning meat loaf (Quaker oats box)

FOR DINNER PARTIES AND OTHER COMPANY
Julia Child's flank steak
Indian curry
Blender hollandaise
Blushing corn chowder
Christmas stuffed mushrooms
Blushing corn chowder

FOR PUTLUCKS
Mushroom egg potato bake
Barbara Morris' cabbage and meatballs (with canned spaghetti sauce and canned cranberry sauce)

DEPENDING ON SUMMER HARVESTS
Pesto Genovese
Caldo verde (kale, sausage, shin bone & kidney bean soup)
Pepperpot (kale, pork and habanero pepper stew)
Pennsylvania red cabbage
Freezer zucchini pickles
Sultan's eggplant (or The Imam Swooned or The Sultan Fainted)
Pasta with turnip greens
Southwestern potatoes
Green peppers with eggs and cheese (a custard)
Roasted garbanzo beans and garlic with Swiss chard
Dijon mustard chicken with green garlic
Red and green tomato spaghetti sauce
Tomato sandwiches (not actually in the cookbook :-) )
Julia Child's ratatouille
Tabouli (I use juice from drained tomatoes instead of water)


This message was edited Sep 17, 2013 11:43 AM

This message was edited Sep 21, 2013 6:59 PM
gardenglory
Gainesville, FL
(Zone 9a)

September 17, 2013
8:32 AM

Post #9662249

would you post the recipe to the Barbara Morris cabbage and meatballs.
Also the dijon chicken with green garlic?

I also love to see peoples go to recipes. So varied and interesting.
LAS14
Albany, ME
(Zone 4b)

September 17, 2013
9:01 AM

Post #9662272

Gardenglory, here's the meatballs:

Cook a long time:
1 jar spaghetti sauce
1 can cranberry sauce
1 head cabbage, shredded
1 lb meatballs (I use frozen pre-cooked. Don't think it matters)

I got no info about sizes of cans from Barbara.

Here's the Dijon chicken:

http://www.mykitchenintherockies.com/2011/05/14/dijon-mustard-chicken-with-green-garlic/

Happy cooking!
gardenglory
Gainesville, FL
(Zone 9a)

September 17, 2013
10:12 AM

Post #9662311

sounds delish. Im going to have to find a good substitute for green garlic tho. I have never seen it around here.
LAS14
Albany, ME
(Zone 4b)

September 17, 2013
11:38 AM

Post #9662386

I've never seen it in the stores. It's a garden thing for me. Just early garlic, before the heads or scapes form.
IO1
Waaaay Down South, GA

September 17, 2013
12:28 PM

Post #9662428

I love this thread. So glad I stumbled on it!

Laus, would you please post your recipe for the Indian Curry?

celene, I'm going to try your recipe for the honey mustard chicken. That sounds wonderful! Thanks for posting it.

Actually, there's a lot of these that sound wonderful! I make a variation of the slaw recipe along with a variation of the Chinese salad. You can't go wrong with those!
CajuninKy
Biggs, KY
(Zone 6a)

September 18, 2013
6:12 AM

Post #9662979

Jambalaya

This is simple and you can vary it depending on what you like or what you have on hand. It is also very economical for hard times and very filling. I don't measure anything so i will just tell you what I do.

Dice a large yellow onion, a medium sweet pepper such as a bell, and a few cloves of garlic. We love garlic so I use a lot but you can adjust it to your taste. Saute' these in some olive oil or bacon grease whichever you prefer. They are both tastey. I also dice up eggplant and you can use celery if if you like. The eggplant acts as "meat" if you don't have any or don't have much. This is also the time to add any other spices you like. They can be dried or fresh. I like basil, sage, cummin, thyme and parsely. Add your meat now if you want to use any and cook until it is browned well. Nearly any meat will do as well as seafood.

When all this is sweated down and tender and your meat is browned, add two cups of raw long grain rice. Be sure it is long grain or it tends to get mushy as it cooks.. I use Zatterains parboiled. Saute this a few minutes with the veggies and meat until it "toasts" then add 2 cups of chicken broth and 2 cups water. Stir well and bring to a boil. Reduce heat to simmer, cover tightly and cook for about 25 minutes. Don't lift the lid earlier than that. It is done when all the liquid is absorbed and the rice is tender. Be sure to use a heavy bottomed pot so it won't burn. I use cast iron.

I hope you all enjoy
LAS14
Albany, ME
(Zone 4b)

September 18, 2013
6:45 AM

Post #9663017

IO1, here's the recipe for the curry. It went into the notebook in 1969. I got it from Gourmet Magazine, which got it from the Indian embassy in D.C. I triple the recipe and freeze the extra sauce before adding the meat and cream.

In a saucepan sauté 4 slices of baco, chopped, 1/4 cup each of thinly sliced celery and chopped onion, and 1/2 garlic clove. (I use a couple of cloves... would never use 1/2 :-) ), minced, in 2 tablespoons vegetable oil for about 10 minutes. Sprinkle in 1/4 cup flour and cook the mixture over low heat, stirring frequently, for 5 minutes. Add 1/2 cup applesauce, 1/4 cup curry powder, 3 tablespoons tomato paste, 1 tablespoon each of sugar and lemon juice, 2 bouillon cubes, 1 1/4 cups water, and salt to taste. Cook the mixture, covered, over low heat for 45 minutes. If the sauce is not to be used at once, it can be cooled and either refrigerated or frozen. To serve the curry, combine 1 cup of the sauce with 1 cup milk or light cream, add cooked and cubed meat, poultry, or shrimps, and heat the mixture through. Server the curry over steamed rice and with the usual condiments.

My condiments are coconut, crushed peanuts and chutney.

IO1
Waaaay Down South, GA

September 21, 2013
7:38 AM

Post #9665950

Celene, we had the honey mustard chicken last night, and I could have eaten the sauce right out of the bowl before I tossed the chicken in it. I served it with Jasmine rice and broccoli. It was *wonderful! That's definitely a winner in my house!

Las, I Can't wait to try your recipe next! I love curry. Thanks for posting it for me.

~Susan

Celene

Celene
Columbus, OH

September 21, 2013
1:53 PM

Post #9666283

So glad you enjoyed it!!
Pennzer
Midland, TX
(Zone 8a)

October 25, 2013
10:10 AM

Post #9694644

My son and my granddaughter-in-law both requested carrot cakes for their birthdays this year. They prefer the kind that is not "chunky," as they say...i.e., no nuts, raisins, pineapple, coconut or such. They like just a spicy, nicely textured cake.

I turned to Alton Brown's recipe, who also likes his this way. I had to order the baking pan he calls for, a 3x9, and I love this size! I'm going to start making all cakes in this pan that I used to layer in (2) 1 1/2 x 9's. You still get a lot of frosting coverage, but none of the fussiness of a layered cake. I will use the ingredient ratios in his recipe to modify my others.

Everyone loved this cake at our recent b'day get-together, and everyone asked for the recipe--ergo, it is now our go-to carrot cake.

Note that I call for sour cream frosting where AB had called for and included a cream cheese frosting. My recipe follows in the next post.

Another note: I did not use a food processor at all. I sifted the dry ingredients and used a stand mixer for the wet ones. As in all cake batter preparation, do not over-mix when combining the dry and wet ingredients. Just stir till well combined.

CARROT CAKE
Alton Brown

Ingredients
• Unsalted butter, for the pan
• 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
• 12 ounces grated carrots, medium grate, approximately 6 medium
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon salt
• 10 ounces sugar, approximately 1 1/3 cups
• 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
• 3 large eggs
• 6 ounces plain yogurt
• 6 ounces vegetable oil
• Sour Cream Frosting, recipe follows
Directions
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with sour cream frosting after cake has cooled completely.
happy_macomb
Chevy Chase, MD
(Zone 7a)

October 25, 2013
10:50 AM

Post #9694679

I'd love to see your sour cream frosting recipe!
Pennzer
Midland, TX
(Zone 8a)

October 25, 2013
12:13 PM

Post #9694724

Here is a great all-purpose sour cream frosting that is especially good with the carrot cake recipe posted above. It is my own, and I tinkered with it quite a bit to get the tang of a sour cream frosting with the body of a cream cheese frosting. Try it with cakes or cupcakes, and leave out the cream cheese to make a thinner version for glazing pound cake, sweet breads and cinnamon rolls.


SOUR CREAM FROSTING

Makes a lot. Maybe halve the recipe for most uses.

Ingredients
• 1/2 cup (1 stick) butter, softened
• 1 8-ounce carton sour cream
• 2 T cream cheese, room temp (or more to desired consistency)
• 2 lbs powdered sugar
• 1/2 tsp vanilla
• 1/2 tsp lemon extract
• 1 tablespoon lemon juice
Directions
1. In large mixing bowl beat butter with mixer 30 seconds; beat in sour cream and cream cheese. Gradually beat in powdered sugar. Beat in vanilla, lemon extract and lemon juice. Use at once or refrigerate up to 3 days. Remove from refrigerator 30 minutes before using.
Add milk to thin or omit the cream cheese if glaze or icing consistency is preferred.
Pennzer
Midland, TX
(Zone 8a)

October 25, 2013
12:18 PM

Post #9694733

One more note regarding the consistency of the sour cream frosting:
Do not try adding more powdered sugar to thicken this. It will destroy the flavor profile. Thicken, if desired, by adding more cream cheese. We LOVE this frosting, and it is now our go-to!
~ pen
happy_macomb
Chevy Chase, MD
(Zone 7a)

October 25, 2013
2:11 PM

Post #9694798

It sounds great. Can yogurt substitute for the sour cream?
Pennzer
Midland, TX
(Zone 8a)

October 25, 2013
6:49 PM

Post #9694927

happy, I don't see any reason why you couldn't sub yogurt. Might try that myself.
Pennzer
Midland, TX
(Zone 8a)

October 29, 2013
7:45 PM

Post #9697903

While on the subject of frostings, here is our go-to chocolate...

CHOCOLATE FROSTING

For glaze ...
6 oz. unsweetened chocolate (or dark choc chips)
3/4 C unsalted butter (I use salted)
3 C powdered sugar
1/2 C sour cream, at room temp
1/4 C strong brewed coffee, cooled (can use instant)

For frosting ...
Add 2 oz. chocolate and enough cream cheese(2-3 TB room temp) to desired frosting consistency.


Chop the chocolate into small pieces and place them in a heatproof bowl (or a double boiler), and set the bowl over a pot of barely simmering water. Be sure that the bottom of the bowl does not touch the boiling water. Remove the bowl from the heat when all of the chocolate bits have melted.

Melt the butter in a separate pan or in the microwave. Whisk the melted butter into the melted chocolate until thoroughly incorporated. Sift in half the powdered sugar. Add the sour cream and whisk to combine. Sift in remaining powdered sugar and whisk until smooth. The glaze should be thick and shiny. Lastly, add the coffee and whisk to create a glossy glaze.

Pour the glaze over a bundt cake, covering it completely, or frost a layer or sheet cake with a thickened version. Leave at room temp until ready to serve.

~ pen
happy_macomb
Chevy Chase, MD
(Zone 7a)

October 30, 2013
6:02 AM

Post #9698124

Sounds great -- thanks! Coffee brings out the flavor of chocolate beautifully.

Celene

Celene
Columbus, OH

October 30, 2013
6:25 AM

Post #9698154

Flavoring frosting and baked goods is a great use for instant coffee, which I find otherwise undrinkable.
happy_macomb
Chevy Chase, MD
(Zone 7a)

October 30, 2013
8:04 AM

Post #9698227

Can't disagree!
IO1
Waaaay Down South, GA

October 30, 2013
8:18 PM

Post #9698747

This is exactly what was on the chocolate cake that was made for my Mom's 80th Bday party a couple of weeks ago. It's sooo awesome and yummy!

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

October 31, 2013
8:40 AM

Post #9699015

A bowl of Blue Bell "Red Velvet Cake" Ice Cream, with fresh crushed coffee grinds sprinkled over it.

I couldn't help but think how wonderful a cup of coffee would be with that delicious Red Velvet Cake ice cream, so, with necessity being the mother of invention, and with a suitcase full of "Master Chef," "Chopped," and "Iron Chef," episodes behind me, I got creative...

Uh, my "go-to" dessert!
Pennzer
Midland, TX
(Zone 8a)

October 31, 2013
9:08 AM

Post #9699025

Gg, you mean like freshly ground coffee beans? Wow, that really is creative. I must try this. LOVE Blue Bell ice cream, and just to show how dull I really am, my fave flavor in their line is Homemade Vanilla. Especially in root beer. :))
happy_macomb
Chevy Chase, MD
(Zone 7a)

October 31, 2013
9:33 AM

Post #9699041

That's really interesting. I would have thought the grinds would be gritty, and that it would be better to use a good instant coffee. But then again, I like whole coffee beans when suspended in Sambuca...

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

October 31, 2013
9:41 AM

Post #9699050

Pennzer,

Yes, I mean like freshly ground coffee beans! Actually, I had some Folgers coffee grinds, which would have been too gritty, so, I put them in a sandwich baggie and pounded them into a finer powder.

And, now that ya'll are contributing to this dessert, I could really see breaking up some whole beans to add a coffee "nuttiness" to the chunky cake in the ice cream.

This dessert is getting better and better!

And, let's not discount those whole, chocolate covered coffee beans from Starwar...er...Bucks, LOL!
Pennzer
Midland, TX
(Zone 8a)

October 31, 2013
9:51 AM

Post #9699056

Gg, you are a girl after my own heart. Love ice cream and love coffee. I NEVER would have thought to add raw coffee beans--ground, powdered or otherwise--to ice cream, but now I must try that.

Hey, have you tried the cappuccino jelly beans? I don't usually care for jellied candies, but I love the cappuccino ones! ~ pen

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

October 31, 2013
10:30 AM

Post #9699074

It's those Food Network TV shows!

I'm watching Master Chef Junior on Friday nights now, and, it is UNBELIEVABLE what 9-13 year old kids are cooking on their own!

The think-on-your-feet shows have made me rethink how I cook. I'm getting more bold with reaching for something and saying, "Ok, let's see how this will work together!"

One evening I broiled some Tilapia and didn't have a lemon in sight, to save my soul! But, I kept hearing the TV chefs in my head saying, "it needs some acid to bring out the flavor..."

I tore through my kitchen looking for some "acid," ANY acid, LOL!

And, then, I spied an orange...and it was acid...and it was good...it was very, very good...

...and, then, she rested, LOL!

^^_^^
Pennzer
Midland, TX
(Zone 8a)

October 31, 2013
11:06 AM

Post #9699100

Hmmmm...the cappuccino jelly beans might be good in vanilla ice cream. Maybe put them through the food processor. I watch the TV cook shows, too (and yes, those juniors!), but I haven't been enabled as much as you have by them------yet. You give me courage. ~ pen

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

October 31, 2013
11:39 AM

Post #9699118

Thank you, Penn!

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

October 31, 2013
12:19 PM

Post #9699141

That IS an interesting idea, freshly ground coffee beans on ice cream. Something just shy of espresso grind would be good for this use - or Gevalia ground coffee, since their regular grind is very fine, almost a powder.

I had an interesting & surprisingly tasty culinary experience not so long ago involving the addition of ground coffee beans to a recipe. After a lifetime of making chili with ground beef, tomato sauce, and the contents of a packet labeled 'chili', I decided to make chili from the scratch, right down to grinding the fresh chili peppers, grinding star anise & cloves, and adding chopped beef (not ground) and even chocolate. The recipe took a bit of work as it required grinding a number of herbs, spices, peppers, and other flavorings including even freshly ground coffee. I love those chocolate covered espresso beans, but this was the 1st time I had ever even considered adding coffee beans to a recipe. I used the Gevalia ground Kona in my chili.

Incidentally, that was the most awesome chili I have EVER tasted! There was no comparing that to any chili I had ever eaten before. It had such complexity and layers of flavor. A bit of work but definitely a winner. I ended up with a huge qty, so I put some in the freezer in individual servings. When I warmed those frozen servings later, I fell in love with the stuff all over again.

As to jelly beans, while I do like the espresso ones, my all time favorite flavor is popped corn. If you haven't tried the popcorn jelly beans, you are missing out. I can eat a vat of those things.

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

October 31, 2013
12:52 PM

Post #9699156

Dream,
Do they sell the popcorn jelly beans at Megabu...er...Starbucks?
Pennzer
Midland, TX
(Zone 8a)

October 31, 2013
1:34 PM

Post #9699185

Gg, they usually have them at HEB.

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

October 31, 2013
2:33 PM

Post #9699232

GREAT!
happy_macomb
Chevy Chase, MD
(Zone 7a)

October 31, 2013
3:38 PM

Post #9699264

HEB?
Pennzer
Midland, TX
(Zone 8a)

October 31, 2013
5:16 PM

Post #9699310

HEB is a regional super market chain--Texas and New Mexico.

Hey, Gg, I went to HEB this evening, and guess what I got? Yup, popcorn jelly beans! But they didn't have cappuccino. :(

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

October 31, 2013
7:05 PM

Post #9699373

LOL!
Pennzer
Midland, TX
(Zone 8a)

November 5, 2013
8:00 PM

Post #9702970

Thought I'd come in and dust off this board--rattle some pots and pans. See if anyone wants to join me. You see, it's that time--holiday go-to-recipes. I'll start.

This is my fave broc recipe of all time. I've probably posted it before, but I don't think anyone has tried it. Don't be put off because it has canned soup and Velveeta. It's a great little casserole of broc with garlicky, melty cheese and a crunchy topping. And no rice. And it's easy. And it's a great addition to special menus.

BROC & GARLIC CHEESE CASSEROLE

2 pkg frozen broccoli florets (20 oz total), cooked and drained

½ stick butter
1 can cream of mushroom soup
5 oz Velveeta cheese
1.5 oz cream cheese
½ medium onion, grated or finely chopped
1 clove garlic, minced
garlic powder or granules to taste (start with ¼ tsp)

Topping
Crushed Ritz Crackers
¼ to ½ C slivered almonds (I use chopped pecans--pw)


Cook broccoli according to package directions. Do not under cook. Drain well.

Heat butter till beginning to brown. Add onions and saute' just till soft. Add minced garlic and saute' ~1 minute more. Add soup and cheeses and stir well. Heat through. Taste and add garlic granules as desired for more intense garlic flavor.

Place drained broccoli in a greased casserole dish. You might want to cut the florets into smaller pieces. Cover with cheese and soup mix.

Top with crushed crackers and nuts.

Bake in preheated 350° oven 20-25 minutes or until heated through and bubbling.

You can prepare (but not bake) ahead and refrigerate. Do not add cracker/nut topping until ready to bake. Add baking time if starting with a cold casserole.
texasbelle
Mid Gulf Coast, TX
(Zone 9b)

November 6, 2013
6:03 AM

Post #9703157

Good Morning!

My favorite "go to" recipe is your toffee recipe, Pennzer, that you so generously shared with me several years ago. In fact, we call it PennzerToffee (all one word!!!)...it is the BEST toffee recipe I have ever made. Thank you, again, for sharing.

TB
IO1
Waaaay Down South, GA

November 6, 2013
6:06 AM

Post #9703159

Okay ... you gotta share that toffee recipe! LOL

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

November 6, 2013
6:42 AM

Post #9703198

Penn,
Would you mind starting a new thread for the "HOLIDAY Go-To Recipes"? That way, there'd be a whole thread devoted to just those, and people could spot it more easily under the dedicated topic.

Hugs!

P.S. Cut and paste your recipe there! I want to try it!
Pennzer
Midland, TX
(Zone 8a)

November 6, 2013
8:57 AM

Post #9703317

Good idea, Gg. I started the new thread you requested.

TB, I am so honored to have a candy named for me in your household and pleased that you have enjoyed this recipe. I just posted it as the first entry on our holiday thread.

~ pen
Pennzer
Midland, TX
(Zone 8a)

November 13, 2013
3:40 PM

Post #9708482

My son is a very good cook. Never studied anywhere--didn't learn much from me 'cause we ate out more often than we ate in while he was growing up and I was working long hours. Don't know how it happened that he developed this interest and has so much talent. My mother was also a very good cook. Maybe it skips a generation. Anyway, he is single and cooks a lot of guy things--grilling, smoking, spicy hot things. He is a big fan of Alton Brown and does many of his recipes, but he is also creative and adventurous and makes up a lot of his own.

This is his go-to recipe for essence. We smoked chickens last time I was with him. He brined them and then slathered them in this essence and then smoked them using pecan wood for many hours. OMG were they good! He uses this essence for all sorts of BBQ and who knows what else.

ESSENCE

2 Tbl Smoked Paprika
2 Tbl Salt
2 Tbl Granulated Garlic
1 Tbl Seasoned Pepper
1 Tbl Granulated Onion
1 Tbl Cayenne Pepper
1 Tbl Dried Mexican Oregano
1 Tbl Dried Thyme

Pennzer
Midland, TX
(Zone 8a)

November 24, 2013
10:03 AM

Post #9715639

BROWNED SEASONED GROUND BEEF

l lb lean ground beef
1 small onion, diced
2 garlic cloves, minced
1 tsp cumin
cooking oil
salt and pepper to taste

Saute onion in a small amount of oil for ~ 5 min or just till translucent. Add garlic and saute' another 30 seconds. Add ground beef and cumin and salt and pepper and cook till browned. Drain.

Add to recipes calling for browned ground beef--enchiladas, spaghetti sauce, stuffed bell peppers and such. I made this when helping my son, the cook, make enchiladas one day. He asked me to brown the ground beef. He tasted it and said OMG, I'll just have a bowl of this!
~ pen

Tammy

Tammy
Barto, PA
(Zone 6b)

November 24, 2013
11:19 AM

Post #9715689

I love cumin!

Celene

Celene
Columbus, OH

November 24, 2013
1:11 PM

Post #9715767

I love cumin, too!

This time of year, corn pudding is one of my go-to recipes. It's too sweet for me personally, but everyone (except me) loves it. My six year old niece wanted her own mini casserole this year, she felt that she got shorted last year. I sometimes add chopped red and green jalapenos to this.



Corn Pudding

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups frozen corn kernels (about 19 ounces) -- thawed
4 large eggs
1 cup whipping cream
1/2 cup whole milk
4 tablespoons sugar
1/4 cup butter -- (1/2 stick) room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.

Note: I saved out half the corn and added after it was blended for texture. Added two green onions to the blender as well.

DH says to have a slice of ham or turkey over a big spoon of this casserole, then an over easy egg, and gravy. I would never ever eat any of those things, but everyone else loves it and it uses up leftovers like crazy.




Pennzer
Midland, TX
(Zone 8a)

November 24, 2013
7:32 PM

Post #9715956

DofS, I made your version of KFC cole slaw this evening. I LOVE it!! It is definitely the KFC taste, but mine came out oilier than theirs. They probably just use less of it.

Here it is...

COLE SLAW KFC
DreamofSpring

1 head of green cabbage
2 carrots
1 1/2 C Miracle Whip (couldn't do it--I used mayo)
4 T tarragon
1 1/2 C canola oil (I used a blend of canola and coconut oils)
1/2 C sugar
1/2 tsp salt
1/4 tsp pepper

I made the dressing first and stored in the fridge all day. Shredded and mixed the veggies and then dressed. Will probably be even better tomorrow.

The dressing part makes a huge amount--much more than needed for a large head of cabbage. Will cut by 1/3 next time. And there will be many next times. It's my new go-to! Thank-you DofS!!

~ pen
















rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

November 25, 2013
5:44 AM

Post #9716138

Made this last night. My boys loved it growing up and I could make it in my sleep. Sometimes I added leftover chicken or roast for a complete meal.

Broccoli Cheese Cornbread

10 oz frozen chopped broccoli
3/4 cup cottage cheese
3/4 cup chopped onion
4 eggs, beaten
1 box Jiffy cornbread mix
1/2 stick melted butter or marg.
1 tsp. salt

Grease an 8 X 8 or 9 X 9 pan. Preheat oven to 425.
Mix all ingredients together and spoon into pan.
Bake for 35 to 45 minutes, till puffy, lightly browned.
Options I know of, sprinkle the top with shredded cheese, add leftover cooked meats, add chopped mushrooms.
Pennzer
Midland, TX
(Zone 8a)

January 31, 2014
12:31 PM

Post #9759523

Uh oh. This thread is slipping out of sight. Need to bump it with another recipe. I was hoping to get more recipes from all of you.

Easy to make and quite good. Keep canned applie pie filling in the pantry and nuts in the freezer, and you will always have the ingredients on hand to mix this up on short notice.

SPICE BUNDT CAKE
adapted from allrecipes.com

Yield: (1) 10" Tube or Bundt Cake

Preheat oven to 350°. Grease and flour well (or spray with Baker's Joy or such) a 10" tube or bundt pan.

With a hand whisk, mix dry ingredients together in the bowl of an electric stand mixer...

*2 C AP flour (9 oz, unsifted)
*2 C sugar (14 oz)
*2 tsp baking soda
*2 tsp ground cinnamon
*1 tsp table salt
*1/2 tsp ground nutmeg
*1/2 tsp ground cloves
*1/4 tsp ground ginger

Turn mixer on low speed (paddle attachment) and add...

*1/2 C vegetable oil (I use canola/coconut blend)
*2 eggs
*(1) 20-oz can apple pie filling
*1 1/2 tsp vanilla extract

Mix on medium speed just until combined well. Do not over mix.

Stir in...

*1 C rough chopped walnuts (I use pecans)

Pour batter into prepared pan and bake in a preheated oven 50-60 minutes or until cake tester comes out clean or with moist crumbs.

Cool cake 10 minutes and invert onto a plate. Cool before cutting.

Serve as is or sprinkled with powdered sugar or with a dollop of cinnamon whipped cream.

Debsroots
Northwest, MO
(Zone 5a)

January 31, 2014
1:24 PM

Post #9759543

This is a definitely must try recipe. I have several can of apple pie filling I purchased on sale, and this will be a great way to use them.
Pennzer
Midland, TX
(Zone 8a)

January 31, 2014
3:04 PM

Post #9759632

My family's old all-time fave dip. Thought I'd dust off the recipe and send to my daughter for her Super Bowl party. Found this updated version on allrecipes.com. Want to share with you but haven't tried it yet.

7-LAYER DIP
allrecipes.com (Manda's Seven-Layer Taco Dip)

Yield: 16 servings
• 1 (8 ounce) package cream cheese at room temperature
• 1 (8 ounce) container sour cream
• 1 (1 ounce) packet dry taco seasoning mix
• 1 pint cherry tomatoes, halved
• 2 avocados - peeled, pitted, and diced
• 1/4 cup red onion, minced
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (15 ounce) can refried black beans
• 1 1/4 cups salsa
• 1 (8 ounce) package shredded Mexican blend cheese
• 1 1/2 cups shredded iceberg lettuce
• 1/3 cup pickled jalapeno pepper slices
Directions
1. With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
2. In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
3. Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
4. Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.
______________________________________________________________________________
Be sure to use a chunky style salsa or it will make the dip too runny.
Add black olives if you like them.


This message was edited Jan 31, 2014 5:10 PM

This message was edited Jan 31, 2014 5:11 PM
Pennzer
Midland, TX
(Zone 8a)

January 31, 2014
3:14 PM

Post #9759646

You can use packaged taco seasoning for your 7-Layer Dip, but this is better. Of course it is. It is AB's. BTW: I keep mine in the freezer, and it keeps for a long, long time.

TACO SEASONING (Taco Potion #19)
Alton Brown

Ingredients
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons cornstarch
• 2 teaspoons kosher salt
• 1 1/2 teaspoons hot smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
Directions
Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

Celene

Celene
Columbus, OH

January 31, 2014
5:49 PM

Post #9759731

What does the cornstarch do? (Asks the non-meat-eater)
Pennzer
Midland, TX
(Zone 8a)

January 31, 2014
7:29 PM

Post #9759791

I expect it just helps mix together better--like putting tiny seeds in cornmeal.

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

February 1, 2014
5:10 AM

Post #9759924

The cornstarch actually helps thicken the "sauce" so it sticks to the meat better.

Celene

Celene
Columbus, OH

February 1, 2014
6:11 AM

Post #9759963

Good to know, thank you!
Debsroots
Northwest, MO
(Zone 5a)

February 3, 2014
5:44 AM

Post #9761238

I made the 7 Layer Dip, and it was well received by all. Thanks for sharing.
plantnutz
Austell, GA
(Zone 7a)

February 4, 2014
3:30 PM

Post #9762476

The apple spice cake sounds yummy!
Pennzer
Midland, TX
(Zone 8a)

February 4, 2014
3:42 PM

Post #9762488

plantnutz, my daughter just made this cake and opted to cut up the apples in the canned apple pie filling before adding to batter. She didn't like the idea of the big pieces of apple, and I think I will make it that way from now on also.

I love making one-bowl cakes like this. I used to have a strawberry one-bowl that did not need icing, and it was so moist and wonderful. Now I can't find the recipe. Does anyone have a recipe for such a cake? ~ pen

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

February 4, 2014
3:57 PM

Post #9762494

Is this it Penn?
Rosalyn Carter's Strawberry Cake

1 (18.25-ounce) box yellow cake mix (I used white to achieve a nicer color)
1 small box strawberry gelatin
3/4 cup vegetable oil
1 cup chopped pecans
4 eggs
2 tablespoons flour
1 (10-ounce) package frozen sliced strawberries, thawed,
or 1 pint sliced fresh berries sprinkled with 1/2 cup sugar
Topping
1/2 pint heavy cream, whipped
Powdered sugar for dusting finished cake
Preheat oven to 350 degrees. Butter a 10″ tube pan or Bundt pan. In bowl of stand mixer, combine cake mix, gelatin, oil, eggs, flour and strawberries. Beat on medium speed until blended. Gently stir in pecans. Pour batter into pan and bake for 50 minutes – one hour, or until tester comes out clean. Cool for 15 minutes, invert onto rack. Dust with powdered sugar, and (if desired) top with lightly sweetened whipped cream.
gardenglory
Gainesville, FL
(Zone 9a)

February 5, 2014
6:21 AM

Post #9762827

Yum. I making that for sure. I dont like nuts in something as light as a cake, but Ill just leave them out.
Pennzer
Midland, TX
(Zone 8a)

February 5, 2014
9:54 AM

Post #9762953

roux, the recipe I had did not use a cake mix and did not call for pecans. But I shall certainly try this version. Thanks for posting. ~ pen

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

February 5, 2014
2:39 PM

Post #9763105

Penn, was it a chocolate cake? I have a scratch recipe for a chocolate strawberry cake as well.

When the boys were little, I made a white cake, split the layers with dental floss, spooned frozen sliced strawberries in the two splits with a whipped cream frosting. Topped with strawberries. It was such a simple recipe that was a twist on shortcake.
Pennzer
Midland, TX
(Zone 8a)

February 5, 2014
9:21 PM

Post #9763371

No chocolate. My Italian roomie taught me to make it a long, long time ago. I had it written on a yellowed index card all these years, and now I can't find it. Everything went into one bowl, no sifting, and we hand mixed it (didn't have an electric mixer of any kind). Any time we knew company was coming, we would dash out and buy strawberries. We always had everything else on hand.

Your layer cake sounds good, and I don't need to write that one down. I bet it would be good with some custard layered in with the strawberries. ~ pen

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

February 6, 2014
5:49 AM

Post #9763493

Ooooo, never even thought of that. I may have to change my cake making plans this weekend. I was going to make my grandma's carrot pineapple cake but now I might have to do a strawberry cake.
Pennzer
Midland, TX
(Zone 8a)

February 6, 2014
11:07 AM

Post #9763722

My son asked me to send him directions for making my chicken stock, so I did so in recipe form. I know that most of you know how to make chicken stock, but I bet each and every one of us makes it a bit differently. While I am not usually a confident cook, I will tell you that my stock is very, very good. Note that it is stock--not broth. I cook the bones long enough to release the gelatin, and it is rich. If you choose to try my version, do not fail to add the peppercorns and cloves, and do not be shy about adding the quantity of sugar called for. When it comes to stock, a rough guide is to add the same amount of sugar as salt.

CHICKEN STOCK

Yield: 3-4 quarts

*3 1/2-4 lbs chicken parts (I use thighs)
1-2 onions, quartered
3-4 celery stalks, cut in half
handful of celery tops
3-4 large carrots, cut in half
palm full each of peppercorns and whole cloves (~18 each)
2 T salt (plus more for final seasoning)
2 T sugar (plus more for final seasoning)
2 tsp garlic granules
2 tsp onion granules

Place all ingredients in a stock pot and add water to cover plus a couple inches (you can reduce down later). Place lid on the stock pot.

Bring to a boil and simmer until chicken is done (30-45 minutes after the boil).

Remove chicken to a platter and allow to cool. Keep broth and vegetables simmering. When cool enough to handle, debone the chicken. Cut meat up and refrigerate. Place all remaining chicken scraps (bone, skin, fat) back into the simmering broth. Continue cooking 1-2 hours. Remove the lid toward the end to reduce a bit. Taste after reduced. Add more garlic/onion granules, salt and sugar as needed. If adding fresh garlic, cook a while longer until garlic is soft.

Remove from heat. Remove bones and larger vegetable pieces with tongs and discard.

Place another large pot next to the stock pot and place a large, fine-mesh strainer over the second pot. Dip stock (I use a long handled measuring cup) through the strainer into the clean pot, cleaning out the strainer into a scrap bowl as needed. Place second pot, now full of strained stock, into a sink of cold water. Add ice cubes as needed to keep the water surrounding the pot cold.

When stock is cooled a bit, remove pot from sink and ladle the stock into refrigerator dishes with tight fitting lids. (I use Gladware type containers). Use some small and some larger for use in various recipes. I put most of mine in 2 1/2 C containers. When cooled enough to refrigerate, cover and place in refrigerator overnight and skim all or some of fat off the top the next day, then put containers in freezer.

Do not discard that fat! Place the fat in a separate container, label and freeze for making roux.
___________________________________________________________________________

*I use turkey legs when available. Very good! Can sub in any recipe calling for chicken stock. Do not use breasts--not enough bone and not enough flavor. Recommend turkey legs or chicken thighs.

For chicken soup, slice carrots and celery and add to the strained stock along with some parsely and cook until vegetables are tender. Can add noodles or dumplings toward the end of cooking. Or...add cooked roux (do not add raw flour), frozen peas and a splash of cream. Stir and cook until thickened. Place in a casserole dish and top with biscuits or a sheet of pastry and bake until browned for chicken pie.
___________________________________________________________________________

darius

darius
So.App.Mtns.
United States
(Zone 5b)

February 6, 2014
11:16 AM

Post #9763734

Pen, I make and can a LOT of gelatinous stock of all kinds of meats but I never add garlic because I never know how I may want to use it.
Pennzer
Midland, TX
(Zone 8a)

February 6, 2014
12:02 PM

Post #9763767

darius, I only use chicken stock in savory dishes, of course, and I can't think of anything I've ever used it in where I would not welcome a bit of garlic flavor. I will say that when garlic cooks as long as this stock does, it loses quite a bit of flavor. That is why I suggest adding more at the end if one wants more. Give me an example of something you use your stock for where you would not want garlic. I'm certain that your repertoire of uses is greater than mine. ~ pen

darius

darius
So.App.Mtns.
United States
(Zone 5b)

February 6, 2014
12:09 PM

Post #9763772

egads Pen... I use stock in everything, including morning egg dishes where I'd prefer not to have garlic. I'm heavy-handed with garlic in most dishes except those I might eat early in the day. Imagine garlic-flavored coffee and you'll get the gist.
Pennzer
Midland, TX
(Zone 8a)

February 6, 2014
2:47 PM

Post #9763878

Hmmmm...garlic in eggs? Why not? I frequently put chives in mine. But I rarely eat breakfast. It would be lunch or dinner. Garlic in breakfast gravy? Definitely! You ever eat sausage for breakfast? Garlic for sure. Pork chops and gravy for breakfast? I would make the gravy with stock and Half & Half. Oh yez! :))

Hey, that reminds me of my fave gravy tip, which follows. ~pen
Pennzer
Midland, TX
(Zone 8a)

February 6, 2014
3:05 PM

Post #9763900

GRAVY

Necessity is surely the mother of invention. The best gravy I ever made was on a camping trip with my family. My SIL's bro was with us and was going to fry pork chops to go with our breakfast eggs and asked me to make gravy. Well, what he did was grill them in a nearly dry pan, and there were no drippings. I was wringing my hands over having no drippings for the gravy, and son, who is very clever in the kitchen, came to my rescue. He got out a ribeye steak left over from dinner the night before, and he rendered that steak in a skillet. Just cooked it do death, all the while pressing on it to get all the fat and juices out of it he could. I didn't think that would help much, but I added butter and flour to it and proceeded to make a roux and then added milk and seasonings. OMG...best gravy I ever made!

So, ever since, I get fat trimmings from prime rib from the butcher at the grocery store (it's free). I make little plastic wrapped packets of it and keep in the freezer. It gets rendered and added to the roux of all gravies that I make--white or brown. Excellent flavor enhancer!!

Happy_1, I read on another thread that you excel in gravy making. Please chime in here and give us your tips. I, too, love making gravy (and eating it!) ~ pen

(I'm going to cross post this to the Homemaker Tips thread.)
Pennzer
Midland, TX
(Zone 8a)

February 14, 2014
11:36 AM

Post #9769197

There was a discussion of onion rings on the "Dinner" thread, and it reminded me that this is one of my most reliable go-to recipes. So good with hamburgers or steak or just as a yummy appetizer. Tastes very much like Outback's Bloomin' Onion, especially when served with the horseradish dipping sauce.

ONION PEELS

Serves 8-12

2 large, sweet white onions (Vildalia is best)
6-10 C Crisco vegetable shortening (depending on fryer capacity)

BATTER
1 C A-P flour
1 C Progresso plain bread crumbs
1 tsp salt
1 tsp black pepper
3 C milk

Horseradish Dipping Sauce (recipe below)

Heat shortening to 350°

Peel onions and cut off bottoms and tops. Place onion down on a cut side and cut down through the onion, slicing it in half (pole to pole). Place flat side of each half down and cut each half 4-5 more times in a spoke fashion to create wedges of onion. Separate the onion layers of the wedges into peels.

When shortening reaches temp, dip each onion peel into the batter. Let some of the batter drip off and then drop into the hot oil. Fry 8-12 peels at a time for 1-2 minutes or until lightly browned. Drain on a rack.

Serve with horseradish sauce for dipping.


HORSERADISH DIPPING SAUCE

1 C mayo
1 T prepared horseradish
4 tsp white vinegar
2 tsp water
2 tsp ketchup (or more for more color)
1/2 tsp black pepper
1/4 tsp dried oregano or 1/2 tsp fresh
1/4 tsp cayenne pepper (and/or a good splash of sriracha)
1/4 tsp garlic granules
1/4 tsp onion granules

Whisk all ingredients together and chill.
Serve with onion rings/peels or prime rib. Add a bit to your fave mayo based dip.


Celene

Celene
Columbus, OH

February 14, 2014
5:14 PM

Post #9769388

Sounds fantastic, thank you!

badcat

badcat
BELLEVILLE, IL
(Zone 6b)

April 10, 2014
11:51 AM

Post #9809211

This is my fav dish for cold yucky days :)

Chop potatoes, onions, carrots, and smoked sausage. Chuck it all in the crock pot. Add 1 can of cream of mushroom soup and let it go all day on low. Dont add any water. Everyone is starving by dinner time after smelling it all day :)
Pennzer
Midland, TX
(Zone 8a)

April 10, 2014
5:42 PM

Post #9809458

badcat, easy, aromatic and yummy sounds like something I will have to try. Thanks for posting.
~ pen
greenwood46
Milwaukee, WI

July 12, 2014
11:07 AM

Post #9891787

Does anyone have a recipe for a Carrot Cake that used
baby jar carrots? If so please pass it along. thanks
Jnette
Northeast, WA
(Zone 5a)

July 27, 2014
7:37 PM

Post #9904545

Penn, Not long ago they had a test on mayo on Cooks Country on PBS. Hellman's came in last, or next to last. We, in the west do not get most of the items like this that they test. They are mostly a Southern product. But, was wondering if the Blue Plate Mayo is the one they rated as first.

Do you know? Jen

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

July 28, 2014
9:27 AM

Post #9904940

Probably, cause Blue Plate Mayo is the BOMB!!!

That's all we ever used at home in New Orleans.
Pennzer
Midland, TX
(Zone 8a)

July 28, 2014
4:13 PM

Post #9905188

Homemade was rated first by America's Test Kitchen, but Blue Plate was a close second. Hellman's came in third. You can get Blue Plate on Amazon. ~ pen
Jnette
Northeast, WA
(Zone 5a)

July 28, 2014
7:30 PM

Post #9905319

Yes, I saw it, but hate to order a lot without even trying it. Thanks tho. That is the one I saw America's Test Kitchen. We get Best Foods, West of the Rockies, Hellman's to you all. Other than that, didn't know the rest. Jen
Pennzer
Midland, TX
(Zone 8a)

July 28, 2014
7:47 PM

Post #9905335

Jen, want me to send you some? DM me your snail mail. ~ pen
Pennzer
Midland, TX
(Zone 8a)

July 28, 2014
8:24 PM

Post #9905368

I never much cared for granola until I made this version of Alton Brown's recipe. Wow, what a difference from store bought! So great for sharing and gifting.

GRANOLA
adapted from Alton Brown

Yield: 6 Servings
• 3 cups rolled oats
• 2 cups nuts (I use salted roasted cashews and pecans)
• 3/4 cup shredded sweet coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup oil (I use combo coconut oil and canola)
• 3/4 teaspoon salt
• 1 tsp vanilla
• 1 cup raisins or other dried fruit (cherry flavored Craisins are great!)
• rum (optional)

Preheat oven to 250 degrees F.

Soak raisins in water or rum. When plump, drain.

In a large bowl, combine the oats, nuts and coconut.

In a separate bowl, combine maple syrup, brown sugar, oil, salt and vanilla. You can add a bit of the rum that the raisins soaked in to this mixture.

Combine both mixtures, stir in raisins and make a shallow layer in 2 sheet pans. Place in preheated oven and bake until top is golden brown. Start checking at 20-25 minutes.

Remove from pans with spatula to form clumps. Store in refrigerator or freezer.
~

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

July 31, 2014
8:48 AM

Post #9907156

Pennzer,

I've been AWOL for a while now, just busy with other things. I just got caught up on back posts and was thrilled to see that you did try and like the recipe for KFC coleslaw. Just fyi, about a month ago I made some coleslaw myself. After years of whipping up small batches of the KFC dressing as a teen, I decided to make some for my slaw w/o bothering to use the exact proportions from the recipe. What's more, I made it with just plain old mayo but added a splash of fresh lemon juice to simulate Miracle Whip.

I didn't measure, so these are rough estimates. I put about a 1/2 teaspoon ea sugar and vinegar (can't recall now if I used white or tarragon) to about 1/2c mayo, added a splash of lemon and dash of salt, stirred into shredded cabbage, and refrigerated a couple hours. I used mostly the thick, white stem ends of the cabbage, because that's what KFC uses, at least the ones around here. I tasted the dressing before adding to cabbage to make sure it had the right balance of sweet to sour. The coleslaw was uncharacteristically thick when 1st made, but I knew from past experience that after a short stent in the fridge the dressing would assume the perfect milky consistency of the KFC dressing.

The result was absolutely PERFECT! As I sat eating a serving, I marveled at how indistinguishable it was from the KFC version. I wanted to grab my laptop and post about it immediately to let you know that it worked with mayo. I decided against doing so at the time, because I felt I had beaten the KFC coleslaw clone recipe drum enough already and didn't want to risk needling folks. Today when I saw your post about trying and liking the recipe, I thought I would tell you about the mayo.

Mine didn't come out oily at all, btw. Try it with mayo to see if that eliminates the problem. I think I may have mentioned this before. I used to make the clone slaw often as a teen (after my mom got the recipe from KFC), but I can't recall now whether I was using mayo or MW back then. My memory says, "mayo," but back then we used the term 'mayo' interchangeably for MW as well as mayo. It had been many years since I last made that recipe, but my memory of the right qtys of vinegar, sugar, and mayo to make a small batch were spot on, btw.

I thought I would mention this recent experience of making the KFC coleslaw with mayo, since (1) it worked SO incredibly well, and (2) I know you mentioned earlier that you don't care for Miracle Whip and hated to purchase it. When your current jar of MW runs out, you might want to give it a try with mayo. Worked great for me! FYI, I later tried making it with balsamic vinegar and was not at all impressed with that. The balsamic gave it an unappealing dingy color which adversely effected my perception of the taste. As you know, we eat with our eyes as much as our taste buds.

On a different note, just fyi I have had very good results with Alton Brown's recipes. I don't watch cooking shows. I just tested a couple of his recipes side by side with others and repeatedly found that his came out way ahead in flavor. I had him on my 'goto' list long before I had any idea who he was.

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

July 31, 2014
9:28 AM

Post #9907203

I enjoy this thread very much. Except for the KFC slaw, I usually don't post, because I don't have a long cooking record and usually don't think my recipes measure up. Most of my life I've been one of those who worked long hours and ate out most of the time. It has only been in the last few years that I've had the time to really work at learning to cook - not just following recipes but learning the basics of how things work.

That said, the quick 'recipes' I'm going to offer you now are not of the kind which demonstrate that understanding for how things work. These are 2 quick uses for all those ramen noodle flavoring packets which have accumulated in my kitchen over the past year or two, since I learned to use the crunchy, uncooked, noodles in salads and such. I like both of these very much, simple though they are. I make the rice often, and now season all of my ground beef via the other ramen recipe. It makes awesome hamburgers! FYI, be aware that some ramen flavor packets contain msg. Check ingredients if you are sensitive to this.

Quick note to anyone thinking about purchasing Ramen noodles for salad and such. For best crunch, you need to buy the flavor that sells best in your area/store. Where I shop I have determined that the Roast Beef flavor is the only one that sells fast enough to be reliably super fresh, having the perfect, delicate crunch, so that's what I buy even though it would not otherwise by my 1st choice. You cannot go by pkg date for this, btw. Since Roast Beef flavor is freshest where I shop, that's the flavor variety I have lots of on hand.

Ramen Flavor Packet Pilaf

1c uncooked rice, any type
2 ramen flavor packets
1/8 tsp salt or to taste (optional)
butter or margarine (optional)

Make rice as usual (or by package directions) but add 2 ramen flavor packets per 1c rice and reduce or eliminate salt. I stir the flavor packets in to the water before adding rice. I use about 1/8 tsp salt per 1c rice. Add optional oil/butter if desired. I like to add a sliver of butter before serving.

You can also add minced onions, celery, parsley, and/or bell pepper if desired (or pretty much anything you like). I like it with just the rice, flavor packets, and salt. So far I've only tried this with Roast Beef, Roast Chicken, and Oriental flavor packets. I didn't like the Roast Chicken at all, just found it bland. I'm particularly found of the Roast Beef for this and also like the Oriental. Brand may make a difference here in terms of how much to use and which flavors work best. I'm using Maruchan only because that's what is available where I shop.

I find this surprisingly tasty and incredibly quick and easy. At a minimum, it tastes very much like those boxed versions of seasoned rice but at a greatly reduced price. Also, if you like RiceARoni, crush about 1/2 packet of ramen noodles and add to pot along with uncooked rice just before you put the lid on to steam the rice. Surprisingly, I don't find that I need to add additional water for this. Just be sure to crush the noodles until most are about 1/2in or so. I crush them in the original package, being careful not to rupture the bag and spill them.

I'll put the other ramen recipe in a separate post. Again, I apologize as I realize this is not on par with the caliber of recipes you 'guys' have been posting here. But I like it, and I figure I can't be the only person out there wondering what to do with all those left over flavor packets.

Celene

Celene
Columbus, OH

July 31, 2014
9:32 AM

Post #9907207

Seriously, we're not snobs. Ramen kept me from starving in college. I have a sentimental attachment to it, but I do admit, I like the Indian-style ramen better now that I'm not limited to the 12/$1 brands that I liked in college.

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

July 31, 2014
9:48 AM

Post #9907218

Recently, I've been totally avoiding fast food, but as I do like a hamburger now and then, I started trying to make my own. No matter what I put on them, I could not get the awesome flavor of a Whopper or other well known burger. Having tried everything else, I finally realized they must be seasoning the meat. Knowing their predilections, I figured they were likely loading things up with sugar and salt, so I started trying to come up with my own version. As mentioned above, I now have a lifetime supply of ramen seasoning packets, mostly roast beef flavor, so I decided to give that a try, and the result was AWESOME. Note: the amount of seasoning may be too much for some. Reduce qty to your taste. I find that while it would be too much if I were eating the patties by themselves, it's perfect once I get them in a bun with condiments.

HAMBURGER SEASONING:
1lb ground beef
1 ramen flavor packet (I use roast beef flavor)
1 tsp brown sugar (optional)
splash of Worcestershire Sauce, preferably Lee&Perrins
dash of ground garlic (NOT garlic salt)
dash of ground onion (NOT onion salt)

Mix all seasoning into beef. Mix well. Form patties and cook as desired. The ramen packet provides adequate salt. If you use garlic salt or onion salt, the result will likely be too salty. I prefer Lee&Perrins W. sauce for this, because I've found that many other varieties omit seasonings and are often little more than soy sauce w/corn syrup. You can sub soy sauce if preferred.

Since I 1st tried this, the quality of my burgers has skyrocketed. I now think they are pretty close to the ones made by the big guys, well, except for the charcoal flavor. I enjoy this seasoning so much for hamburgers, recently, I used the same method to season ground beef for spaghetti sauce. It ended up being my best sauce to date.

This is not meant to compete with the ground beef seasoning previously listed. Just a different option, one especially designed for those who may have left over seasoning packets lying around.

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

July 31, 2014
9:55 AM

Post #9907222

Thanks, Celene!

Thanks for helping me to feel less self-conscious about my offerings. The whole time I was typing, I was thinking I would regret it. I used to treat myself to all the all the best foods - too much really. But as I've been out of work for a couple years now, I've had to make major lifestyle and budget changes, at least for now. I won't try to tell you it hasn't been rough, but positive things have come of all this, not the least of which is my finally learning to cook instead of eating everything at restaurants and/or grabbing fast food. Thanks again. Just fyi, clearly you have been out of college for a while, as even the cheapest ramen noodles are now 25c pack where I live - I WISH they were 12/$1 still. :-)
Jnette
Northeast, WA
(Zone 5a)

July 31, 2014
10:39 AM

Post #9907243

DOS, just read your hamburger recipe and you mention you didn't get the charcoal flavor. Have you tried a little, just a touch, of liquid smoke?

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

July 31, 2014
10:56 AM

Post #9907259

DreamOfSpring,

Did I hear you say, "...put the lid on to steam the rice?" OMGOODNESS! It has been soooooooo difficult here in Texas, getting my home cook friends to understand the concept of "steaming the rice". I grew up in New Orleans, and didn't know what a rice cooker was until I moved to Texas. Ate rice cooker rice only once, and have never entertained it again, LOL!

Your use of Ramen Noodle spice packets deserves a spot right up there alongside all those "Chopped" Champions. Way to re-purpose something into something better!

I can't wait to try the burgers, LOL! And, you are so right about choosing the flavors that fly off the shelf! I discovered a rancid packet of noodles and spices quite by accident. Yuck!

Hugs!

You keep on posting your recipes, and I promise I'll keep on learning how to cook something new and different! ^^_^^^^_^^
Jnette
Northeast, WA
(Zone 5a)

July 31, 2014
1:44 PM

Post #9907368

Linda girl, you threw me on this one. Please tell me, I have never been in NO or Texas. Tell me if I am even close to understanding what you are saying. LOL

In New Orleans you either don't "steam" rice at all, probably just put it directly into the pot you are cooking in with the other stuff, or you steam it in a pot? But, never a rice cooker, "steamer"?

In Texas they do use the rice cookers, "steamers". Or do they eat rice at all?

Don't laugh at me, I am dead serious. Jen

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

July 31, 2014
2:28 PM

Post #9907393

[quote="Gymgirl"]DreamOfSpring,

Did I hear you say, "...put the lid on to steam the rice?" OMGOODNESS! It has been soooooooo difficult here in Texas, getting my home cook friends to understand the concept of "steaming the rice". I grew up in New Orleans, and didn't know what a rice cooker was until I moved to Texas. Ate rice cooker rice only once, and have never entertained it again, LOL! ^^_^^^^_^^[/quote]

Jnette,
In New Orleans, we boil the rice in a large pot of salted water. Just before it reaches the point of being "soft" (it has a veeeeeeeeeeery slight crunch to it, and it's almost translucent), we pour the water off in a strainer, rinse the rice, return it to the colander, and create a double-boiler over another pot with about an inch or two of water in the bottom. Cover the colander tightly with a lid, and "steam" the rice until it comes back up to temperature.

The additional steaming finishes the cooking process (no more slight crunch). The rice kernels split open and the rice dries out slightly. Each and every grain of rice is usually separate, and not stuck to each other -- neither is the rice "gummy," if you haven't overcooked it before steaming it.

My recipe is: Bring a large pot of salted water (add one capful of oil to the water-- olive, veggie, etc.) to a boil. Pour in the amount of rice you want while the water is swirling, and stir to coat the kernels with the oil. Then, lower the heat to medium and simmer the rice for 18 minutes. Taste it. If it's too hard, cook it for 1 more minute, and taste it again. (20 minutes maximum should be your cutoff point for straining). The rice should be at that soft crunch, almost translucent point. Then, strain, rinse and steam. Fluff up before serving.

Perfect rice, EVERY time...
Jnette
Northeast, WA
(Zone 5a)

July 31, 2014
6:30 PM

Post #9907545

OK, I am printing it out and next time we have rice, which is really at least once a week, I am going to try it your way. Sounds great. Any special kind of rice? I have just been using long grain. any kind of that.
Jnette
Northeast, WA
(Zone 5a)

July 31, 2014
6:35 PM

Post #9907547

OK, I am printing it out and next time we have rice, which is really at least once a week, I am going to try it your way. Sounds great. Any special kind of rice? I have just been using long grain. any kind of that.

Be sure to tell me what rice you use. Jen
Jnette
Northeast, WA
(Zone 5a)

July 31, 2014
6:39 PM

Post #9907551

I forgot to tell you, that I have never had rice cooker rice. I asked Bob, and he told me how it cooks in one and I can't even imagine what it tastes like. It sounds like it doesn't suck up any water and be fluffy?

Now I can see from reading yours, the difference. Thank you so much. Lol, now I will go back and read what you wrote about cooking rice in Texas.

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

July 31, 2014
7:55 PM

Post #9907591

Jen,
I use long grain rice, too. I just looked in my pantry and there's some Mahatma and a 25 lb. Bag of Adolphus from Sam's Club.

Rice is a staple in my house.

In the post above, I mean that I will never, ever use a rice cooker.
Pennzer
Midland, TX
(Zone 8a)

July 31, 2014
9:29 PM

Post #9907647

DOS, love hearing about your adventures with Ramen noodles and flavor packets. I will try the burgers for sure. Gg, I've never prepared rice like that, but it sounds perfect! Will jasmine rice work? Thanks! ~ pen
jomoncon
New Orleans, LA
(Zone 9a)

August 1, 2014
7:05 AM

Post #9907822

There are so many different kinds of ways to cook rice. Here are the 3 ways I've tried:

1. Rice Cooker. DH used one when he was a bachelor and convinced me to buy a small one. Big Mistake! It works great if you like your rice gummy & all stuck together.

2. Mom's way. Rice, water & salt in a small saucepan with lid. Water if "2 fingers" deep over rice. That's exactly what she told me. Really, it's about an inch of water over the rice. Bring to a boil, reduce heat & simmer until done. I never could get this right. Either had hard grains or burned the bottom. Anyway, it came out all stuck together & not what I liked.

3. Cook it like spaghetti. Very similar to to Gymgirl's way. Bring a big pot of salted water to a boil, add the rice & cook until done, about 18 minutes. Drain & eat. Nice, separate, fluffy rice. If you overcook it just slightly, it gets gummy. I'm going to try Gymgirl's method of steaming the next time: slightly undercooked rice, drained & then steamed.

Jo-Ann

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 1, 2014
7:38 AM

Post #9907865

Jo,
Thanks for the reminder about #2 method. I, too, have not mastered this way of cooking rice, although many here in Houston cook it that way. My rice ends up the same way as you pointed out: either hard grains, or burned on the bottom...and all stuck together, too, LOL!

LOL!

Just an fyi about the capful of oil. I find that it keeps the rice from sticking to the bottom of the pot. There's an abundance of water in the pot before you strain it, because this method is not about cooking all the water out -- it's about boiling the rice, so make sure you start off with enough water -- in this case, more is better. There are still some grains that settle to the bottom after you give it a good swirl and lower the heat. The oil helps with the pot cleanup, LOL!

Celene

Celene
Columbus, OH

August 1, 2014
7:54 AM

Post #9907886

I couldn't cook rice to save my life, and I use a Zojirushi fuzzy logic rice cooker, and it turns out fluffy and perfect every time. White, brown, wild, mixed grain, all perfect. My American rice cooker sucked--I can't remember what brand it was, I bought it at a tag sale for $5 and it was a waste of a fiver.

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 1, 2014
8:31 AM

Post #9907910

I think the only real difference in our methods is that the steaming of the rice causes the grains to split open. Don't know who came up with that one, but, it makes the rice grains separate and fluffy. Sometimes, when it's absolute perfectly cooked, the rice will cascade down from the spoon, LOL!

And, trust me, I don't get it that perfect, that often -- but, close enough, LOL!

Oh, almost forgot. The rice doesn't get hard as peanut brittle the next day out of the fridge. Just nuke it for 45 secs - 1 minute (or however long you need to), and it's fluffy all over again!
Pennzer
Midland, TX
(Zone 8a)

August 1, 2014
11:57 AM

Post #9908039

I will tell you how I cook rice, and it will tell you a lot about me. I follow the directions on the rice package. It comes out very nice every time but maybe not quite so fluffy as Gg's method. The leftovers do get a bit gummy out of the fridge but, like Gg, I give it a quick nuke and it's nice again. ~ pen
Pennzer
Midland, TX
(Zone 8a)

August 1, 2014
12:01 PM

Post #9908044

Gg, I was just browsing some of the recipes on this thread and I noted yours for Spicy Eggplant. How good of you to take the time to give us this detailed recipe. I will be trying it if for no other reason than you went to so much trouble. Plus I really like eggplant. :) ~ pen

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 1, 2014
12:30 PM

Post #9908063

Penn,
That recipe is dah bomb! I sliced up all my Hansel eggplants last year, and did a quick sautee on 'em. Then, I put them on a cookie sheet to freeze and portioned them into Ziplok baggies. Some I did unseasoned, and some I actually sauteed with the garlic and onions before I froze it. All I have to do is make the sauce and cook it down for a really quick meal! Also, I add the shrimp at the very last, and cook them only until they make a little "C" shaped ridge on each side before turning them - maybe 2 minutes each side? But, definitely NOT rubbery -- delish.

I serve this over Uncle Ben's Jasmine rice, in the 90 minute microwave package. I've since bought raw Jasmine rice and cooked it myself. I actually followed the bag recipe for cooking it with the lid on -- but, I had to keep adding water to the pot, cause it wasn't getting soft enough for me ...

Penn, don't forget the GINGER! It makes a world of diff in the recipe. And, go EZ on that Sesame oil, cause too much will change the whole flavor of the dish.

Enjoy!

P.S. I copied that recipe from Allrecipes.com and added my own spin in ( ). The side notes came from some of the comments on the reviews, which I took into account before I adapted it for my own palette.

This message was edited Aug 1, 2014 1:32 PM

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 1, 2014
12:48 PM

Post #9908071

Penn,
I just looked at the Red Beans recipe I posted up above, and, don't cha know it, the FLUFFY RICE Recipe was there already, LOL!

So,
Here it is again for those who just wanna see it again. I did a bit of editing, but, both work!

FLUFFY WHITE RICE
We boil, rinse, strain, then steam rice in New Orleans. So, you may wanna stop here...ok, go on?

It does NOT matter how much rice you wanna cook. The key is to keep enough water in the pot so the rice doesn't soak it all up and get mushy!

So, I usually cook 2-3 cups of rice to go with a family size pot of red beans.

Bring a large pot of salted water to a boil. Pay attention to how salty your beans may be, and, adjust the saltiness of your rice accordingly...
Add one or two caps of oil to the water (veggie, olive, etc.)
Slowly pour the rice into the boiling water, stirring it in to keep it moving in the boiling water. Don't let it settle on the bottom or it will be one large lump!

Reduce the fire to a simmer that keeps the rice moving gently in the water. (Do not cover the pot, if you don't want a boil over and have to clean your stove.) You can leave the top askew (halfway on/off).

Stir the rice occasionally, to keep it off the bottom...

Set your timer for 18 minutes, then taste your rice. It should still have the slightest soft crunch to it. You're approximately 2-3 minutes away from it being done at this point, so taste it again in 1 minute increments until it's just at that soft crunch point.

Pour it into a colander, rinse under cold running water, & strain the excess water. Add enough water to the pot to make a double boiler (about 3-4 cups), and bring the water to a boil. Set the colander over the pot, cover, and reduce the heat. Make sure the bottom of the colander is not sitting in the water! Steam the rice on low heat, just until it comes back up to temperature, and fluff with a fork. It helps to make a hole in the middle of rice so the steam can rise up without mushing your rice up. The grains should have split. All done!

If your rice is past the soft crunch point, immediately pour it into the colander and rinse it thoroughly under cold, running water to STOP if from cooking further. Do NOT steam at this point, because you'll end up with a pot of mush...

The principal here is to boil the rice just to the soft crunch point, stop it from cooking further by cooling it under the running water, then steaming it in the colander until it cooks the rest of the way. Steaming it causes the rice to dry out, and the grains to split. When you fluff it up, your rice grains should not stick together. Nice!

Celene

Celene
Columbus, OH

August 1, 2014
12:54 PM

Post #9908073

Next time I cook rice in my cooker, I'm taking a photo to see how it measures up with your technique.

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 1, 2014
1:09 PM

Post #9908083

Celene,

You're on!

I have to cook some rice this evening. I'll take a pic, too!

It's on, ya'll, LOL!
Jnette
Northeast, WA
(Zone 5a)

August 1, 2014
1:29 PM

Post #9908096

WRONG GG. You did not tell me what kind of rice you use. Jen

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 1, 2014
1:32 PM

Post #9908099

Yeah, Jen, I did -- up above.

http://davesgarden.com/community/forums/p.php?pid=9907591

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 1, 2014
1:36 PM

Post #9908106

I'm cooking some Basmati Jasmine rice tonight for the "Spicy Asian Eggplant" dish...
Jnette
Northeast, WA
(Zone 5a)

August 1, 2014
2:13 PM

Post #9908133

GG, Sorry, you are absolutely right. You did answer me. Thanks, don't know how I missed it. Jen
Pennzer
Midland, TX
(Zone 8a)

August 6, 2014
8:44 PM

Post #9912033

This is a cross post by Gourdbeader from another thread. Sounds like something we might want to keep as a go-to...

BLUEBERRY COBBLER

This is the easiest recipe and it is something so yummy you will want or have to make another. I made another one the next day.

One stick butter.
One cup flour
One cup sugar
One cup milk
2 tsps baking powder
2 heaping cups blueberries

preheat oven to 350 *
Melt 1 stick butter in 8x8" dish or a 9x8" dish. Either works good.

In separate bowl, mix flour, sugar, baking powder and milk
pour mixture over melted butter * Don't mix together*
pour blueberries over top and bake for 40-45 minutes till golden brown. Let cool 1 hour if you can bear to wait then serve with whipped cream or Ice Cream. I liked the Ice Cream the best.
Voila YUMMY ! ! !

Read more: http://davesgarden.com/community/forums/t/1369178/#ixzz39f1gs5Rp
Jnette
Northeast, WA
(Zone 5a)

August 7, 2014
11:12 AM

Post #9912426

Oh man, thank you Pen. So easy looking and sounds great. I saved it in my recipe file, plus printed a copy to use today with my Huckleberries. Actually, they are just a wild Blueberry. But, I think they have more flavor than the BBs. Will let you know how t is. Jen

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 7, 2014
12:33 PM

Post #9912481

I'm gonna make this!
Pennzer
Midland, TX
(Zone 8a)

August 7, 2014
2:29 PM

Post #9912548

I know that most of you who post in our Dave's Garden community are very computer savvy, but I thought I would mention a useful tool when looking for something within these threads that you might not think to use. There is a feature in Windows (and I'm sure Mac, too) that allows you to search words or phrases within a document. In this respect, think of each thread topic as a single document. In Windows you just hold down the Ctrl key and hit the letter F. A small rectangular box will appear in the lower left corner of your screen. Type in the word or term you wish to search and then hit one of the adjacent arrow keys to search Up or search Down. It will take you to all such terms within the document (or thread). For instance, you just got some fresh strawberries and want some recipe ideas from the Go-To recipes which are tried and true. While in the Go-To Recipes thread, just type strawberry in the box, and you will find strawberry cake, strawberry pie, strawberry bread...and so on. This thread is getting so long, and this is a great way to find what you need without scrolling and perusing. Try it!
~ pen

Tammy

Tammy
Barto, PA
(Zone 6b)

August 7, 2014
5:21 PM

Post #9912645

That same recipe works beautifully with peaches too! Its identical to one I've been using for a few years (except there's a little sugar, cinnamon & nutmeg with the peaches)
Jnette
Northeast, WA
(Zone 5a)

August 7, 2014
7:56 PM

Post #9912726

I made it this afternoon using wild huckleberries I had in the freezer. The berries overflowed a 2 cup pyrex measuring cup but when they thawed out they were a lot less. I probably should have used 3 cups. We'll see. We haven't tried it yet. Bob took it out of the oven and he said it looked real good. We have some French Vanilla ice cream to go with. Think I will skip the BLTs Bob is making for dinner. LOL

Will let you know. jen

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 7, 2014
11:29 PM

Post #9912789

Thanks, Penn!

I use that tool when I'm searching my bookmarks cloud, but didn't think to use it for thread searches, duh!

Great tip!

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

August 8, 2014
7:10 AM

Post #9912975

I use that feature for all web pages. Love it. On the Mac it's the Apple key (forgot what we call that, but any Mac user will know what I mean) & F, at least with Firefox. It's also on the top menu under Edit on Firefox.

That cobbler recipe does sound delicious, btw. I will definitely try that when I have fruit on hand.

Jnette, about the liquid smoke, I have a bottle, Golgin original hickory flavor, but I don't like it - in anything. I used to use a grey/black granular product that appeared to be actual charcoal mixed with salt and possibly other seasonings. That stuff was awesome. Almost as good as actually cooking with charcoal, but I haven't been able to find in lately.

Big thanks to everyone for the kind words above.
Pennzer
Midland, TX
(Zone 8a)

August 8, 2014
8:45 AM

Post #9913052

DoS, re. smoke seasoning, I just ordered this product from Amazon. Haven't used it before, but I'll let you know my experience when I do. ~ pen
http://www.amazon.com/gp/product/B0000CDBPX/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=A2YD1L68H2K7UN
Jnette
Northeast, WA
(Zone 5a)

August 8, 2014
5:27 PM

Post #9913383

The Huckleberry Cobbler was really good. Next time will adjust the berries tho. The freezer seemed to draw the juice from them so could have used more in the cobbler. OH, I also put 1/4 tsp of salt in it. Might even put in a tsp of Vanilla next time. I know by doing those 2 things I might be taking away from the EASE of the recipe, but don't think those 2 will add that much to it.

If you use fresh fruit, like peaches would their be enough juice? Doubt apples. The milk is just to make a batter out of the other ingredients. Or, do you want juice? I always thought there was.

But then, I was surprised at the sweetness of the berries. They seemed to have drawn the sugar from the batter into them.

OK, conclusion? Bob said he is ready for me to make another Cobbler and informed me there was a little more berries than what I had used in the first one, left in the sack. I thought he was hinting until he came right out and said he was ready for another one. LOL (BTW, there is still a little bit left of that one.)
Pennzer
Midland, TX
(Zone 8a)

August 8, 2014
8:08 PM

Post #9913483

I haven't tried Gourdbeader's cobbler recipe yet, but I will soon. I just put blueberries on my shopping list (no huckleberries around here). Sounds like it passed the Bob test just fine. :)
~ pen
Jnette
Northeast, WA
(Zone 5a)

August 8, 2014
8:28 PM

Post #9913521

Yes, he will keep asking for it until he is tired of it. I would like to try peaches and other things. What do you think about the salt and vanilla? jen

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

August 8, 2014
9:14 PM

Post #9913550

I added salt to the recipe. Felt it needed it after the first time I made it. I also used more than two cups of berries. We like a lot of fruit in our cobblers. I have made it with strawberries, peaches, black and blue berries. Never needed any extra liquid though. I also added cinnamon and a bit of nutmeg because my DH loves them in his cobblers. Vanilla would work, just ever thought of adding it.
He also likes the dump cake version of cobbler. That is the epitome of easy.
Jnette
Northeast, WA
(Zone 5a)

August 8, 2014
9:29 PM

Post #9913551

LOL, that's one I missed. What is it? Sounds interesting. So, if you don't use any juice, do you use fresh fruit, or canned, or??
Pennzer
Midland, TX
(Zone 8a)

August 8, 2014
9:43 PM

Post #9913554

I, too, would definitely add salt. Maybe lemon extract rather than vanilla. Found this on the Net regarding flavor pairings...
Blueberry pairs well with lemon verbena, other berries, cardamom, mango, lemon, hazelnut, ginger, fig, lavender, other citrus

Go crazy.
Pennzer
Midland, TX
(Zone 8a)

August 8, 2014
9:55 PM

Post #9913556

An interesting aside...
My daughter is an engineer who works in the Watson Division of IBM. Watson is the computer that famously beat the Jeopardy champs. One of the things they are teaching him is recipe ingredients and flavor combinations. Here's an article about it...

Bon Appetit's new app using IBM Watson tech

"Conventional recipe apps are all well and good if you're not sure what to eat in the first place, but what if you're looking to experiment? IBM thinks its Watson supercomputer can offer some advice, so it's teaming up with the editors at Bon Appétit to test Chef Watson, an app that leans on the cognitive machine's food-making skills to spice things up. Rather than make you choose from a small, predefined set of recipes, you set some criteria and let Watson do most of the hard work; it produces 100 meal suggestions based on both the ingredients you've allowed and the cooking styles you'd prefer.

The two companies are just starting to take sign-ups for the Chef Watson test run, and it will take "weeks and months" before the software is available to a wide number of foodies. Provided the app takes off, though, it promises to do more than give you fresh ideas for Wednesday night's dinner. IBM believes that the software could help you become a better cook -- you may discover tasty ingredient combos and preparation techniques that you would never have considered otherwise."

Hey, maybe I'll ask daughter to ask Watson what to put in our blueberry cobbler. Or huckleberry cobbler. I'll tell her we have Bob to test any recommendations. :)
~ pen
Jnette
Northeast, WA
(Zone 5a)

August 8, 2014
10:02 PM

Post #9913559

LOL, know what? He would love that. He took a course for cooking at the college in Seattle. He is much better at using spices etc. than I am.
Jnette
Northeast, WA
(Zone 5a)

August 8, 2014
10:05 PM

Post #9913561

Pen, am curious. I have always wondered whose time are they showing when you write, and when I write. Every time I think I have it figured out, something changes. But these look like my time which would make it a couple hours later your time.

I like to look once in a while and see how late some folks are staying up. Jen
Pennzer
Midland, TX
(Zone 8a)

August 8, 2014
11:04 PM

Post #9913573

Jen, it is currently 1:04 a.m. in my time zone. I don't sleep much.
~
jomoncon
New Orleans, LA
(Zone 9a)

August 9, 2014
4:27 AM

Post #9913601

[quote="Pennzer"]DoS, re. smoke seasoning, I just ordered this product from Amazon. Haven't used it before, but I'll let you know my experience when I do. ~ pen
http://www.amazon.com/gp/product/B0000CDBPX/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=A2YD1L68H2K7UN
[/quote]

Penn, I've not tried that Prudhommes blend, but their salt-free seasoning is really good. I started buying this for my Mom who was on a salt-restricted diet, but I also use it now in my own cooking. I'll look for the barbeque seasoning blend.

http://www.amazon.com/Prudhommes-Magic-Seasoning-Blends-Canister/dp/B0000CDBQF/ref=sr_1_4?s=grocery&ie=UTF8&qid=1407583422&sr=1-4

Jo-Ann

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

August 9, 2014
5:17 AM

Post #9913627

Jnette, I started making this thousands of years ago when I was a college student.

Dump Cake
1 box yellow cake mix
1 stick butter
1 cup sugar
2 cups fruit

Preheat oven to 350. Pour fruit in a 9 X 13" pan. Add sugar and mix well. Sprinkle cake mix over fruit mixture. Slice stick of butter into thin pats and cover cake mix.
Bake at 350 for 30 to 40 minutes, till the top is browned and fruit is bubbly.

Ok, I can never leave a recipe alone, even a simple one like this. I have used a fudge mix with strawberries, a spice with peaches, and a lemon with blueberries. Basically I use what I have.
There are two major versions of this recipes, one like this and one that melts the butter. I like this one because I can add more butter if I cut my pats too thick. Yumm!
I have also added chopped nuts, sometimes I just sprinkle over fruit, sometimes I mix in cake mix before sprinkling.
I also add more than two cups fruit. I just pour it in the pan till I think it is enough.
You can also build it backwards, cake mix first, butter then fruit/sugar. It is pretty foolproof.
I also have added spices, most notably cinnamon, because my DH loves cinnamon.
Some folks complain that the cake mix doesn't totally get wet during baking. If I see a corner powdery when I check for doneness, I just poke at it with a spoon or knife so that the bubbly fruit spreads over it. Problem solved.
This is the perfect throw down dessert for unexpected company. Easy construction, quick baking time, and I always have frozen fruit and cake mix.

This message was edited Aug 9, 2014 5:55 PM
Pennzer
Midland, TX
(Zone 8a)

August 9, 2014
7:48 AM

Post #9913777

Jo-Ann, I read the ingredients and the reviews on the Magic Salt-Free Seasoning...Wow! I'm not on a salt restricted diet, but it sounds like something I'd like to have in my spice collection. Thanks for the link. ~ pen

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 9, 2014
8:51 AM

Post #9913818

M5,
I've nuked add many as 10 large ears at a time. Build a pyramid on the plate and calculate about 2 minutes per ear, for a large batch all at once. I've nuked this many ears for about 15-18 minutes, checking periodically to make sure they're all sufficiently heating through.

Let em rest for several minutes before peeling the husks off.

p.s. I don't cut ends off before nuking...

This message was edited Aug 9, 2014 10:27 AM
Pennzer
Midland, TX
(Zone 8a)

August 9, 2014
10:10 AM

Post #9913882

My question to my daughter at IBM...

Some of my recipe forum friends and I have been discussing a recipe for blueberry cobbler. We are wondering how to improve it. One of them says add some vanilla, and I say add some lemon or lemon extract. Is it possible for you to see what Watson thinks? I mean, like, we need to test his knowledge. Whatever he recs we will test. One of my friends claims her husband is the perfect lab rat to do the testing and tasting. :)

Her reply. (I did not include the "recipes" here but will DM them to anyone interested.) Hope some of you will sign up for the beta. I don't cook often enough to be a good subject.

Okay, I asked Chef Watson to give me recipes using blueberries, and selected pie for the type of dish (cobbler was not an option). Below are 4 of the 100 recipes he generated (he always comes back with 100 recipes). I did not include the cooking steps, because he still gets confused and says to do silly things sometimes. I figure your cooking group will know what to do with the ingredients. :) The 4 recipes I included below include: almond extract, whole vanilla bean, lemon zest, and vanilla extract.

Tell your friends to sign up for the Chef Watson beta!

http://www.bonappetit.com/people/our-readers/article/beta-test-chef-watson
Pennzer
Midland, TX
(Zone 8a)

August 9, 2014
10:29 AM

Post #9913891

OK, in looking over Chef Watson's recipes (just lists of ingredients), I see many other flavor enhancers, such as...
cinnamon, allspice, cardamom, clove, port wine, white wine, coconut milk

He seems to favor brown sugar and/or honey over white sugar as a sweetener for use with blueberries.

Isn't this fun? We can create our own recipe, and--as a matter of fact--that is exactly what Chef Watson is intended to enable us to do. Oh, I do hope that some of you creative cooks will sign up for the beta testing.

~ pen

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 9, 2014
4:12 PM

Post #9914109

My brownie & strawberry dump cake is about to go in. Waiting on the oven. ..

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

August 9, 2014
4:44 PM

Post #9914135

I'll be there in just a bit!

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

August 9, 2014
6:37 PM

Post #9914198

Uh, my niece gave me an "A" for effort. The twins ate fresh strawberries for the first time!

However, I got overzealous and used four cups of fresh chopped strawberries, and only one box of brownie mix.

It's a ooey, gooey, hot mess, Lol!

The very top of the brownie layer is sort of crystalized, but the rest is just raw, chocolatey goo. Definitely need a spoon, Lol!!!
Jnette
Northeast, WA
(Zone 5a)

August 9, 2014
6:50 PM

Post #9914205

LOL, GG, now I see why it is not a good thing to use too much fruit. Thank you for saving one of my recipes.

Pen, I looked at the site, but I will be doing most of the cooking in a couple of months after Bob has his surgery, but I am not really up to that heavy duty stuff. Wish we could watch tho. They have a whole lot of good qualified applicants I am sure, asking, dying, for a place to do it. I would feel real bad if I ever were selected over any of them. Thanks for asking tho. jen

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

August 9, 2014
6:52 PM

Post #9914207

Might could have baked it a little longer, I love gooey!
Here is another go to in that same vein.
One box brownie mix, without a liquid packet.
One can cherry pie filling, a name brand, no names give lots of syrup with little cherries.
Mix together, pour into pan, bake according to package directions.

This is OMG good. Add some frosting and it is stellar. Or Blue Bell.
Pennzer
Midland, TX
(Zone 8a)

August 9, 2014
7:05 PM

Post #9914217

Jen, yes, daughter tells me they have many more applicants than they have positions, but I mentioned it because this forum has some really intense and creative cooks. Creative is what they are seeking--those who compile multiple recipes to come up with their ideal. I'm sure you qualify in that respect, but they do want those who cook often--which leaves me way out, too. But wouldn't it be a kick if someone among us got accepted and could share their experience with us! ~ pen
Jnette
Northeast, WA
(Zone 5a)

August 9, 2014
10:02 PM

Post #9914299

Yes, it would be fun. jen

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

August 9, 2014
11:37 PM

Post #9914323

Pennzer, I look forward to hearing your review of that seasoning!

I think there is a difference between charcoal flavor vs smoke flavor. I love the both though and am eager to hear your take on the seasoning you mentioned. I did a Amazon search to try to find that charcoal seasoning I used to love. The seasoning you bought was at the top of Amazon's list of search results, btw. At the very end of the list, I found something that looks like it might be similar to the one I was actually looking for. The called it 'black salt' or Hawaiian Black salt.

At 1st I figured that was just one of the many varieties of natural, gourmet salt - like the Hawaiian red salt I have which gets its color from clay and minerals and the pink salt I have, etc. Luckily, I took a minute to check the ingredients for the black salt and found that it's a mixture of sea salt and charcoal (natural coconut husk charcoal). That sounds very much like the charcoal salt I used to buy and love. It made things taste as though they had actually been cooked over charcoal. I'm definitely going to try some of that black salt (one day) - but am still eager to hear about that other seasoning. Can never have too many good seasonings to work with.

Edited to fix embarrassing typo. oops

This message was edited Aug 10, 2014 2:09 PM
Pennzer
Midland, TX
(Zone 8a)

August 10, 2014
7:27 AM

Post #9914491

DoS, for someone who claims to be not much of a cook, you apparently have a pretty sophisticated collection of salts. The black salt sounds very interesting. I definitely must try that. And yes, I will surely give you a review of the Magic BBQ seasoning. ~ pen

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

August 10, 2014
6:05 PM

Post #9914905

Pen, I really have learned a lot over the past few years. Before that I worked long hours and mostly ate out a lot. As for the salt, I love to try new things. Several years ago I bought a number of different types of salt from Salt Works mostly out of curiosity. The gourmet salt types are typically more for finishing/plating vs cooking anyhow. When it comes to cooking, I still have a lot to learn - who doesn't - but have made real progress in recent years in understanding not just what to do but also why.
Pennzer
Midland, TX
(Zone 8a)

August 10, 2014
8:13 PM

Post #9915024

DoS, I'm coming from the same place you are. But I'm widowed now and kids are grown, and there's no one to cook for except when we have family gatherings. I envy and admire the cooks in this forum who live alone and still strive to cook well and healthy for themselves. I just can't often find that motivation except when I'm trying something new to practice for the next family thing. If I posted on the "What's for Dinner" thread the meals I feed myself, I would probably get asked to leave. I mean, that thread is for cooks! I'm just a wannabe--but, like you, I still like to learn new things and the "why" is very important. I really enjoy this forum. ~ pen

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

August 10, 2014
9:24 PM

Post #9915063

LOL, Pen,

I 'kinda' did get kicked to the curb on that thread. Guess I was asking too many dumb questions. Oh, well. I like this thread better anyhow. :-)

I decided I needed to learn to cook mostly because I was really, really tired of restaurant fare. Don't get me wrong, at the time I was eating at some very nice restaurants, and I enjoyed them very much, but eventually I began to long for good old home cooking and the vast variety of dishes not readily found in restaurants. Ironic as it seems, even Fillet Mignon and lobster get old after a while, and one begins to dream of just 'plain' old home cooked meals, the kind Mom used to make. Then I started looking at cookbooks and realizing all of the endless variety available to the cook vs the restaurant patron, and I was hooked. It was only subsequent to all of this that I came to learn how much healthier home cooked food usually is.
Jnette
Northeast, WA
(Zone 5a)

August 11, 2014
12:56 PM

Post #9915544

Gee, sounds like me and plants. I look at the catalogs and pictures of plants that you all have on the East Coast and South that we never get a chance at and have to pay tons more than I would here, plus shipping, to get a little 4 inch plant. And yours are all pictures of huge plants. My short season wouldn't even get it a tenth that size. Oh well, just lamenting. Sorry. Jen
Pennzer
Midland, TX
(Zone 8a)

August 11, 2014
2:40 PM

Post #9915660

Hey, Jen, just so you know...that zone envy goes both ways. I would give anything to be able to have hostas and huge conifers here. It's just too hot for so many cool weather plants. And my son, who recently moved to Idaho Falls, tells me that asparagus grows WILD there. Just imagine how envious this West Texan is! But I do enjoy our long growing season here. I put in nursery pots of Jazz petunias in bloom in March, and they are blooming their hearts out and will continue to do so until sometime in November. Love anything that gives me color for so many months. I expect I would miss that where you are.

OK, back to the subject of our thread. Let's hear more of everyone's go-to recipes. My personal requirements for go-to recipes are that they are fairly simple and exceedingly yummy. Maybe it's not even a recipe that you might share but some techniques or short cuts. Some of us here (me, i.e.) are quasi cooks who need to learn. ~ pen
Jnette
Northeast, WA
(Zone 5a)

August 11, 2014
3:35 PM

Post #9915705

You're right Pen, and sorry I got on the wrong chord there. I know better too.

One thing I would like to point out to some of you who may not have been cooking very long, if you think of something you really would like to cook and don't have a recipe for it, there are tons of recipes on the net.

For one thing, you can google and just ask for a recipe for whatever, and up will come pages of recipes for that dish. There are so many, that sometimes I spend more time on there reading them than actually making the dish. And there again, you can take one that is close if you don't think there is an exact what you are wanting, and add your spices or salts, or whatever. Just be sure to write down what you put in tho because if you really like it and can't remember, then you have to do it all over again. Quantities written down. Very important.

Tammy

Tammy
Barto, PA
(Zone 6b)

August 11, 2014
3:56 PM

Post #9915727

My go to recipe at this time of the year is zucchini pie! We just can't eat enough to keep up with the squash just a couple of plants pump out. Thank goodness the chickens love summer squash too. :-)
Pennzer
Midland, TX
(Zone 8a)

August 11, 2014
4:37 PM

Post #9915750

Tammy, and the recipe is...?

Tammy

Tammy
Barto, PA
(Zone 6b)

August 11, 2014
4:46 PM

Post #9915757

mix all this together, put in a 9" pie pan and back at 350deg for 45min or til golden brown on top

4c grated (or diced) summer squash (5c works too)
1/2c diced onion
1c cheese (whatever you like / sharp cheddar e.g.)
1/2c oil (I use a little less but its really good with the full amount)
1c bisquick
3 eggs

If you want to cut the calories, add an egg and cut the oil way back.
Pennzer
Midland, TX
(Zone 8a)

August 11, 2014
5:52 PM

Post #9915792

Sounds good, Tam. I saved the recipe to file and added squash to my shopping list. My fave is the yellow summer squash--hope that will work. ~ pen

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

August 11, 2014
7:08 PM

Post #9915835

I have a tip of sorts to address the issue of cooking for 1 (or 2). I enjoy cooking but not every day. Plus, cooking small amounts can be difficult and frustrating. I bought a bunch of 1c and 2c containers. I cook full size recipes and even giant potfuls of favorites. I store the food in the fridge in a stack of the appropriate meal or side sized [microwaveable/freezable] containers. For things like spaghetti w/bolognese, for instance, I store pasta and sauce in separate containers. For others like red beans and rice, I may decide to store them in the same container, just depends.

As long as it is something I really love, I don't mind eating the same thing for a few days. I actually enjoy having delicious meals ready made so that I can skip cooking for a while. I call this my version of 'fast food'. Sometimes I may cook more than one entree at a time, so I have more variety. Other times, just the one. Storing the food in single serving containers this way is more convenient. Just pop one in the microwave and eat. It also means the food keeps better, since it isn't exposed to air and germs repeatedly while you spoon servings out of a larger container. From meatloaf w/mashed potatoes & gravy to quiche or frittata, pulled pork or chilli, this is my method. I actually find that many dishes taste even better once the ingredients have had time to meld.

If it's more than I can eat in a few days, I freeze some of the containers. Once frozen, I dump the food out of the containers, sort of like large ice cubes, which I then store in the freezer in labeled bags (several of the same per bag). To heat and eat these food cubes and/or to take them along for lunch, I just pop one back in the same size container and microwave. For a few items like biscuits that must be freshly baked, I freeze the ready to bake, uncooked biscuits on a cookie sheet and then bag them to pop in the oven 1 or 2 at a time as desired.

For those who would hate eating the same dish for a few days, this may not work, but I love this system. I almost always have something I love ready to heat and eat, and I can cook when I feel like it. Oh, and while I would love to have a large freezer, I've managed to make this work with just the freezer half of my side-by-side, so no excuses.
Jnette
Northeast, WA
(Zone 5a)

August 11, 2014
7:09 PM

Post #9915836

Can I use the zucchini? My niece brought me a bag of beets the other day and after she left I went in the kitchen and there was a Zuke in there also. I have used it a lot for bread, but never tried the pie. Please let me know.. Thanks Jen
Jnette
Northeast, WA
(Zone 5a)

August 11, 2014
7:16 PM

Post #9915837

Crossposted with DOS. My post was in reference to the squash pie. I know the zucchini is really wet and you have to get the water out of it. Jen

One more thing. YOu didn't say there was a pie crust in the pan??? Sorry. Sometimes have to draw me a picture.

This message was edited Aug 11, 2014 7:19 PM

maccionoadha

maccionoadha
Halifax, MA
(Zone 6a)

August 11, 2014
8:53 PM

Post #9915919

[quote="DreamOfSpring"]I was shredding cabbage last night when I suddenly remembered my promise to post the KFC coleslaw recipe (or links to it). Sorry it has taken me so long. My memory isn't always so dependable these days. You have to ping me.

I wasn't able to find my Mom's copy, but after years of making it, I know the ingredients well. Among those recipes online which have the right ingredients, there is some variance as to qty. My guess is these variances originate from the difficulty faced by cooking staff when attempting to convert from a crowd sized recipe calling for crates of cabbage and mayo and other ingredients by the massive, industrial sized container.

The only other difference I've seen frequently in the online recipes is that most call for tarragon vinegar, whereas we always used plain, white vinegar. There are a number of possible reasons for this dispute. The lady who gave it to my mom may have failed to tell her that it was actually tarragon vinegar, or my mom, always the frugal one, may have written and used white vinegar instead, thinking tarragon vinegar an unnecessary expense. It's even possible the recipe may have changed slightly over the years, or that some franchises may have added their own spin. I can only tell you that it tasted perfect to us with white vinegar. You might want to experiment, and try both to see which you find most authentic.

The recipe shown in pics 1&2 below comes from youtube - a rather interesting use of youtube with the attached recipe written below a blank video.

As to all those recipes out there which include ingredients like buttermilk, lemon juice, and such, those appear to be recipes created by people who tried to figure out the ingredients based on taste and appearance. For example, in the real recipe, water pulled from the cabbage thins the dressing so that it appears to contain milk or buttermilk.

Although I haven't made this or any coleslaw for quite some time, when I do make coleslaw I always use the basic ingredients given here, the same ones which were in the original recipe given to my mom by the KFC worker (except that I use white vinegar). I hope that you will enjoy this recipe as much as we have over the years. Sorry again for my delay.[/quote]

Here is the version I received for KFC's coleslaw:

KFC Coleslaw:

8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise

* First core and shred the cabbage fine using the fine disk
on the food processor or shredder attachment to the mixer. Then place the shredded cabbage, carrot and onion in a large (non-reactive) bowl.

* In a separate non-reactive bowl, whisk together the buttermilk, mayonnaise, milk and lemon juice; until well blended; add the seasoning.

* The last step is to add the sugar to the sauce; whisk until well mixed in. Pour the sauce onto the cabbage and carrot mixture and mix well; allow the mixture to marinate for 13 hrs.

maccionoadha

maccionoadha
Halifax, MA
(Zone 6a)

August 11, 2014
9:08 PM

Post #9915922

Peanut Butter Fudge*

Ingredients
2 c granulated sugar
1 c milk
1/2 stick margarine
pinch of salt
1 c peanut butter
1 tsp vanilla

Mix sugar, milk, margarine and salt in a saucepan. Boil, stirring
frequently, until it forms a soft ball in cold water(116C./240F.).
Remove from stove and add peanut butter and vanilla. Beat until
creamy and pour into buttered 9x9 pan. Let cool before cutting.

*If you want chocolate peanut butter fudge, add 1 heaping teaspoon
of cocoa powder to the top four ingredient before cooking.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Italian-Style Venison Pot Roast

3-4 lb venison pot roast
2 T olive oil
Pepper
8 oz can tomato sauce
1 c. dry red wine
1 medium onion, chopped
1 c. celery, chopped
1 T. parsley, minced
2 tsp. oregano
1 clove garlic
flour
water

In Dutch oven, brown roast on all sides in oil. Add pepper to taste.
Combine remaining ingredients, except flour, and pour over pot
roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and
measure. Mix a smooth paste of flour and water, measuring 2 tbsp. of
water and 1 1/2 tbsp. of flour for each cup of liquid. Gradually add
hot liquid, stirring constantly and cook until thickened. Correct
seasoning.

```````````````````````````````````````````````````````````````````````````

Tortellini Soup

2 T olive oil
1/2c carrots, diced small
1/2c onions, diced small
1/2c green peppers, diced small
1 T garlic, minced
4 scallions, sliced, divide whites from greens
10 oz can diced fire roasted tomatoes
1 tsp dried basil/ 2 tsp fresh
1 tsp dried oregano/ 2 tsp fresh
1 T dried parsley/ 2 tsp fresh, divided in half
1/2c zucchini, diced small
1 qt chicken/beef broth
1 lb chicken/beef tortellini
Salt & pepper
Parmesan cheese

Saute carrots, onions, peppers, garlic and scallion whites in olive
oil, until onions are soft and translucent, but not brown. Add
tomatoes, basil, oregano and half of parsley; saute for 5 minutes.
Add broth, zucchini and tortellini; cook until tortellini is done,
according to package directions. Season to taste with salt and
pepper. Remove from heat, add remaining parsley and serve garnished
with Parmesan cheese.
Pennzer
Midland, TX
(Zone 8a)

August 11, 2014
9:18 PM

Post #9915927

DoS, I do exactly as you do. When I do cook for myself, I cook those things that will freeze well or that I like enough to have leftover for several days--pasta sauce, casseroles, chili, soup. I just made a pot roast over the weekend, and I am loving the leftovers. When I'm done with that, I have a couple of servings of pasta casserole in individual serving size containers in the freezer. Ha! I bet our freezers look a lot alike, except I just freeze and leave in the containers. ~ pen
Jnette
Northeast, WA
(Zone 5a)

August 11, 2014
11:13 PM

Post #9915952

Thank you both for the great recipes. They sound so good. I copied the Cole Slaw and Tortellini soup recipes into my recipe file in the computer. Thank you so much.

Tammy

Tammy
Barto, PA
(Zone 6b)

August 12, 2014
5:31 AM

Post #9916037

I am with DoS - I cook big batches and we eat the same thing for several days in a row. I freeze portions when its too much to eat over several days.

On the squash pie - I use yellow squash too. Any summer squash will work - zucchini, yellow squash or those patty pan types. And no crust. You just mix all those incredients together and bake in a pie shell.
Pennzer
Midland, TX
(Zone 8a)

August 12, 2014
8:56 AM

Post #9916229

Tam, you put it in a pie shell? I missed that. Precooked pie shell, uncooked? How long and what temp?

maccionoadha, thanks for all the recipes! ~ pen
Joyous
Himrod, NY
(Zone 6a)

August 12, 2014
9:01 AM

Post #9916235

Tammy, I have the summer squash recipe in the oven with a bit more onions than called for but no pie crust but yet in a pie pan. It has only been in for about 10 minutes and it smells wonderful.

I am curious, can I freeze portions of this? DH is not a squash eater and I would love to be able to freeze it had take it out when he wants something I don't care for.

thanks for the recipe and all the other recipes here. I will be making the blueberry cobbler in a bit.

ves522

ves522
Jim Falls, WI
(Zone 4a)

August 12, 2014
9:11 AM

Post #9916242

I have some homemade buttercream frosting made from scratch several 4 months ago. I tasted it and it still tastes the same. No mold. Do you think it is still usable?

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

August 12, 2014
9:30 AM

Post #9916268

Pen, I started out leaving frozen portions in the containers but am now removing them, putting a bunch of frozen food cubes together in a gallon size bag for 2 reasons: (1) this frees up my containers for ongoing use, and (2) the containers shatter like glass if they fall when frozen. (I have ceramic kitchen tile which makes for a very hard landing.) Don't want to loose more of them to freezer 'avalanches'.

Most of what I cook gets eaten before it can make it to the freezer. For what does get frozen, I am careful to eat those meals within a few months (which is never a problem), so I don't end up with a freezer full of old meals that have to be tossed out. I'm happy to hear that others are doing something similar. Oh, and, yes, it does sound like several of us may have similar fridge/freezer contents. (Ok, now I'm going to get back to recipes. I do have a couple to add when time allows.)

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

August 12, 2014
9:34 AM

Post #9916269

If it has been stored in the fridge and looks, smells, and tastes fine, then I would go ahead and use it. Sugar is actually a very good preservative. That's why it is used on some smoked hams and other cured meats (which I then find to be too cloyingly sweet).
Jnette
Northeast, WA
(Zone 5a)

August 12, 2014
10:17 AM

Post #9916305

Pen, "Crust", or "no crust"? In one place she says no crust, and the other pie shell.

From Tammy's recipe: "On the squash pie - I use yellow squash too. Any summer squash will work - zucchini, yellow squash or those patty pan types. And no crust. You just mix all those incredients together and bake in a pie shell."

So, which would you say it is??? Is she using shell as a pan? Or calling the pan a pie shell? So, what does she mean by "crust"?

I am totally confused. Jen Maybe "easily confused".

ves522

ves522
Jim Falls, WI
(Zone 4a)

August 12, 2014
10:21 AM

Post #9916308

Thanks for a quick reply on the frosting. Will use it soon then! Back to regular programming! LOL
jomoncon
New Orleans, LA
(Zone 9a)

August 12, 2014
12:02 PM

Post #9916374

[quote="Pennzer"]DoS, re. smoke seasoning, I just ordered this product from Amazon. Haven't used it before, but I'll let you know my experience when I do. ~ pen
http://www.amazon.com/gp/product/B0000CDBPX/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=A2YD1L68H2K7UN[/quote]

While walking through Sam's Club yesterday, I found this seasoning mix & gave it a try today on 2 Boston Butt roasts. Right now, those 2 are on the smoker. While they still have a couple of hours left to go, I had to taste a little piece. And it's good!! I think this will be my go-to seasoning mix for smoking & barbequing.
Jo-Ann
Pennzer
Midland, TX
(Zone 8a)

August 12, 2014
12:09 PM

Post #9916375

Great Jo-Ann, so good to hear you give it a thumbs up! Mine is due to arrive today. I don't do outside smoking or grilling but looking for something to use in the oven or slow cooker. Thought I'd give it a trial run on ribs. What did you pay for this product at Sam's? Price at Amazon is $19 for 28 ounces. ~ pen
Pennzer
Midland, TX
(Zone 8a)

August 12, 2014
12:34 PM

Post #9916397

PINTO BEANS
Speaking of smoking and BBQing, we are having a family-do next month, and son will be smoking chickens and brisket. I am in charge of sides. Thought I'd make a big pot of beans. Here's my thing with beans...for many years I made beans for my husband who was on a strict cardio diet, so I made a version that contains no fat. Also they never contained chili powder, because he considered beans made with chili powder to be tainted. Anyway, I need to make a more crowd-pleasing version of this traditional BBQ fare, and I invite you all to give me your go-to version of pintos. Salt pork? Chili powder? What other seasonings? Maybe some of that BBQ seasoning I'm getting for a smoky flavor? Garlic, salt, pepper and sugar is all I ever put in his. I'll do a trial run this week-end, and I welcome your suggestions. ~ pen
jomoncon
New Orleans, LA
(Zone 9a)

August 12, 2014
12:38 PM

Post #9916399

Pen, I just checked my Sams receipt & it wasn't on it. Then I remembered I also stopped at Restaurant Depot, a wholesale store just for businesses. That's where I got it for only $7.84. for 24 ounces. I tend to get a lot of my groceries there, but only if I can use the huge amount they sell some things. I'd love to get my butter there, but the smallest amount I can get is 36 pounds, at $1.50 per pound, but I just don't have the freezer space to store it.

Jo-Ann
Edens_Gardener
Clay Center, KS
(Zone 5b)

August 12, 2014
1:45 PM

Post #9916436

Here is a basic go to recipe for pinto beans that may help you decide on some of the seasonings.

Pinto Beans With Mexican-Style Seasonings

You might substitute a ham bone for the bacon, leave out the cilantro, I personally would simply add canned green chiles (Mild perhaps depending on the people I'm feeding, or my own roasted and frozen medium Hatch chili if just family) and by pass the rotel with tomatoes. The recipe is quite forgiving.

1 lb dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with
green chile peppers (such as RO*TEL®)
1/2 lb bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 Tbs chili powder, or to taste
1 Tbs ground cumin, or to taste
1 1/2 tsp garlic powder, or to taste
1/2 bunch fresh cilantro, chopped
salt to taste

1. Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.

2. Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.

3. Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour

Author Notes
You can simmer them all day if you like or use a crockpot.
Pennzer
Midland, TX
(Zone 8a)

August 12, 2014
2:10 PM

Post #9916450

Jo-Ann, you are in New Orleans, so you are fortunate to be able to find it on the shelf there--even though it is a wholesale shop. What a deal on the butter! Maybe you could find a few friends to share a purchase with you.

Chef Prudhomme has a web site, and one can also order his seasonings there. I was excited to find that he has published his recipes there. He also has cookbooks.
http://www.chefpaul.com/recipes

I'm inclined to buy some of his Poultry Magic and try his recipe for cornbread dressing.
~ pen
Pennzer
Midland, TX
(Zone 8a)

August 12, 2014
2:15 PM

Post #9916455

Edens, that's a great sounding recipe. My family loves everything with green chiles. Think I might have to try this. You add the bacon raw? Thick or thin sliced? ~ pen
Edens_Gardener
Clay Center, KS
(Zone 5b)

August 12, 2014
2:48 PM

Post #9916474

I like the thick cut uncooked bacon for adding to this, but some days my cooking is more closely attuned to what is on hand rather than stopping to go to the store. I like to bake a large tray of bacon (currently thin sliced for BLT's) at one time and freeze it, so again it's whatever I have. This is similar to how I fix pinto beans in the crockpot with a 3 lb. pork loin roast, shred the pork when it's tender and then serve the whole thing with flour tortillas or corn chips. It makes a good dish for pot lucks.
Jnette
Northeast, WA
(Zone 5a)

August 12, 2014
3:24 PM

Post #9916534

I love the shredded pork but rather than loin I like the shoulder. My niece made one the other day and put in a bottle of beer and just a packet of dry onion soup mix. She made it at my sisters where they were visiting for a couple of days and it got rave reviews. Especially for shredding. Jen
Pennzer
Midland, TX
(Zone 8a)

August 12, 2014
3:54 PM

Post #9916578

For our family do in September, we are going to spend a week at my son's in Idaho Falls. I am going early to help do some pre-cooking. There will be 10 of us to feed for a week. Pulled pork is one of our possible menu items. Question...could this be made ahead and successfully frozen? With or without the sauce? The recipe I am looking at calls for pork butt, Boston butt, or untrimmed end-cut pork shoulder roast. Thinking about making a North Carolina sauce, which we have never done before. Might have to do a trial run here before I go.

Edens, thick cut bacon it will be for the beans

Speaking of bacon, here is how I make ahead...
I cut the slices into horizontal thirds and cook ~1/2 pound at a time in a big sauce pan. I stir every now and then to get it to cook evenly, and I use a baster syringe to suck out the grease as the bacon cooks down. I take it out just short of finished. Then I drain on paper towels and refrigerate or freeze it. I take it out as needed, put between paper towels and nuke a a bit before serving. Perfect for BLT's on the go or to accompany my frequent scrambled egg suppers.

HEB, a regional supermarket chain, offers a really good store-brand bacon, and they also have it in a jalapeno flavored version. Yum! Might be good in those beans. ?? ~ pen

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

August 12, 2014
4:25 PM

Post #9916603

Penn, we do a version of Eden's recipe, I have found that putting a bottle of beer in for part of the liquid really adds a great taste to the finished product and of course the cooking gets rid of the alcohol. Been cooking them that way for over 20 years now, including freezing them since I only know how to cook a large amount and there are only two of us now. Freeze them with the liquid in ziplocks so they are flat and don't take up much freezer space. Just be sure that the zips are really sealed. Right now I have bean soup, stuffed cabbage, chili, veggie soup, and hunters sloppy joes in there. Too hot to consider any of it. Well maybe not the hunters sloppy joes, they are a combo of pork and lamb and are awesome on everything from eggs to tortilla chips.

Tammy

Tammy
Barto, PA
(Zone 6b)

August 12, 2014
5:30 PM

Post #9916638

Egads! My apologies. No crust. No pie shell. I meant pie dish / pie pan. I'm so sorry for the confusion!

Joyous - how did it turn out? Extra onions would be good I bet!
Pennzer
Midland, TX
(Zone 8a)

August 12, 2014
5:32 PM

Post #9916641

Jen and Joy, good tip about the beer. Thanks! ~
Jnette
Northeast, WA
(Zone 5a)

August 12, 2014
6:10 PM

Post #9916662

Pen, Butt would be good too. I should have included it. Started to and got side tracked I guess.

I don't know why you couldn't freeze it either way. I just asked Bob, and he said no, it gets mushy. So, let me know what you decide. Just thought of something, if you put vinegar in the sauce, you should be able to keep it for a while and it would be ok.

Don't know about the jalapeno flavored bacon. I love both, but don't think I would want those in the beans. Again, let us know if/how it is.

Now I see Joy says to go ahead. Let us know. I think the beer also does something to the meat that makes it shred just like you want it to for sandwiches. That was the consensus on my nieces.

LOL, Tammy, that is funny. Sounds like something I would do once in a while. Joy, how did it turn out, and did you use a crust or not??? That was what you meant wasn't it Tammy? Joy made the squash pie? Jen

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

August 12, 2014
6:48 PM

Post #9916692

Jnette, I did not make the squash pie tonight although I have in the past. No crust for me, crust for my mom who cannot abide a pie plate without one.
We also throw smoked sausage in the beans for a total meal. Awesome!
If you want more jalapeño in the beans, don't use artificial jalapeño flavored bacon, just throw one or two whole ones in the bean pot. If you stir carefully, they won't break and the flavor is much more mild. If you want it hotter, split them. I usually fish them out gently near the end because Dave can't take the heat I can.

A pork shoulder and Boston Butt are both from the pig's shoulder, essentially the same cut of meat.

We slow cook our pork shoulder with a mix of spices and reduced Cabanero wine. It is made with Habanero peppers and is great to cook with.
Pennzer
Midland, TX
(Zone 8a)

August 12, 2014
7:13 PM

Post #9916720

OK, Joy, I hear you. I'll stick to regular bacon and throw a couple of jalapenos in the bean pot. I do that with chicken broth sometimes, and it adds depth and flavor without the heat. Thanks.
~ pen
Jnette
Northeast, WA
(Zone 5a)

August 12, 2014
7:30 PM

Post #9916742

Think that is going to be great Pen. I agree with Joy on all. Glad you didn't do the Jalapeno bacon. Think you will like it better like Joy said. The smoked sausage sounds great. Let us know.
Joy, where do you get the Cabanero Wine? I see you are in Tx, so I may not be able to get it. What all do you use it with? Besides the beans I mean. meat, poultry, etc.?

Last year I made some Habenaro jelly and a really weird thing happened. The sugar in it crystallized. So I had chunks of rock sugar in it. (The only way I can describe it.) Don't know what happened. I make Jalapeno jelly almost every year, and decided to try it with Habenaroes instead. Any ideas? Jen

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

August 12, 2014
7:32 PM

Post #9916745

As you folks were describing and compiling that recipe for pinto beans,when you mentioned adding jalapeno slices, I suddenly remembered this recipe for the Pioneer Woman's Spicy Beans: http://thepioneerwoman.com/cooking/2011/08/spicy-beans/

I haven't tried it yet, but I sure plan to do so - except for the ham hock, which I think I might swap out for something else like ham or bacon. Hope it's acceptable to post recipes as links on this thread. I'm lazy.
Jnette
Northeast, WA
(Zone 5a)

August 12, 2014
7:51 PM

Post #9916763

DOS, that sounds and looks good. I like the idea of the smoked sausage too that Joy was talking about.

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

August 12, 2014
8:13 PM

Post #9916777

I get it at our HEB grocery stores but it is a California wine. Their website has a store locator, I know the only way I can buy it in tx is at HEB.

http://cabanerowines.com

Here is the recipe for the "sloppy" joes but trust me this isn't like any you have ever had. Phenomenal is all I can say.
It seems very involved, it is worth it. I usually gather the spices and blend them the day before. I have successfully cut the recipe in half. Cubing is sort of a pain, I tend to just put in hunks and then shred the meat before the end of cooking. Awesome with venison, pork shoulder, lamb, and beef. Never have tried it with chicken or turkey. It would taste great with regular wine, that is the original recipe.


ingredients

3 tablespoons olive oil

4 pounds meat (cut into 1-inch cubes)

Kosher Salt

2 cups small-diced red onion

4 garlic cloves (minced)

1 tablespoon chipotle powder

2 teaspoons smoked paprika

2 teaspoons cumin

2 teaspoons coriander

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon clove

2 tablespoons tomato paste

1 bottle Cabanero Robust Rowdy Red

6 tablespoons sherry vinegar

2 tablespoons Dijon mustard

1/2 cup packed light brown sugar

1 (24 ounces) can crushed tomatoes (with their juice)

1/4 cup chopped fresh oregano

1 tablespoon granulated sugar

Put in a large Dutch oven over medium-high heat. Add the olive oil to the pot and let it get hot. Pat the meat dry and season liberally with salt. Begin browning the meat, about 2 minutes per side. You may need to do this in batches so as not to crowd the pot. When browned on all sides, remove the meat from the pot with a slotted spoon and set aside.

Reduce the heat to medium-low, add the onion and garlic along with a pinch of salt, and cook for 2 minutes. Add the spices and cook for 2 minutes. Add the tomato paste and cook, stirring, for 2 minutes.

Add the red wine, being sure to scrape up the browned bits on the bottom of the pot with a wooden spoon. Once it has reduced by half, about 5 minutes, add the vinegar, Dijon, and brown sugar and simmer until the sugar is dissolved, 2 to 3 minutes. Add the tomatoes and their juice and bring to a simmer.

Return the meat to the pot and add the oregano and granulated sugar and simmer until the meat is tender, 3 to 4 hours. If the sauce still is a little loose, continue simmering until it reaches optimum sloppy joe consistency! Serve on buns.

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

August 12, 2014
8:21 PM

Post #9916780

Ok, I use the Cabanero wine in any recipe that calls for wine. Love it when cooking a pot roast, oh, I almost forgot, mushrooms and onions sautéed with a little butter and this wine are AWESOME. I even made red wine jelly with it which was tasty.
Jnette, I find habaneros work better in a fruit jam rather than a straight up pepper jam. We do a blueberry, a peach, and my all time fav, a pineapple jam, all with habs. Can post the recipes if you like. While my oldest was in Iraq and Afghanistan, I probably sent over 20 gallons of the pineapple habanero jam to his platoon. They used it on anything they grilled, and soon the whole camp wanted jam care packages. The general sent me a note thanking me for the packages.
Pennzer
Midland, TX
(Zone 8a)

August 12, 2014
8:52 PM

Post #9916795

Joy, your pineapple habanero jam sounds like a go-to if I ever heard of one. Why haven't you already posted it?! You could call it the General's PH jam. Then there would always be that wonderful story to go with it. And please thank your son for us for his service. May God bless him and his mother with the jam care packages! ~ pen
Jnette
Northeast, WA
(Zone 5a)

August 12, 2014
10:23 PM

Post #9916831

Ditto of what Pen wrote. I would love to see the recipe for that. I will see if they are shipping that wine to this area. Normally they don't. We can never get stuff that originates in the South. Like Blue Plate Mayonnaise. Pen I wrote to Amazon and asked what to do with my Mayo. They never answered me. Not like Amazon. Maybe they are trying to get the answer from the seller.

Celene

Celene
Columbus, OH

August 13, 2014
5:13 AM

Post #9916930

I'd love the pineapple habanero jam recipe!

maccionoadha

maccionoadha
Halifax, MA
(Zone 6a)

August 13, 2014
11:49 PM

Post #9917533

[quote="DreamOfSpring"]If it has been stored in the fridge and looks, smells, and tastes fine, then I would go ahead and use it. Sugar is actually a very good preservative. That's why it is used on some smoked hams and other cured meats (which I then find to be too cloyingly sweet). [/quote]

Back in the old days before antibiotics, they'd pour sugar over a wound to prevent infections. The sugar mixed with the fluids in the wound and created an antibacterial environment. Go figure... lol. Also, honey was used the same way.

DreamOfSpring

DreamOfSpring
Charleston, SC
(Zone 9a)

August 14, 2014
8:29 AM

Post #9917787

Exactly. Before the advent of modern antibiotics, I believe it was in WW 1, sugar was used on soldier's severe wounds to prevent gangrene. This use of sugar as an antibiotic was later derailed by the discovery of penicillin and subsequent other antibiotics, but I have read that sugar is now being used again in some modern hospitals to treat antibiotic resistant cases and has even proven effective in treating resistant staff infections.

So, yes, I should think all the sugar in frosting would keep it from spoiling.

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

August 14, 2014
5:21 PM

Post #9918205

Here is my Pineapple Habanero Jam recipe:

PINEAPPLE HABANERO JAM
* 15 habaneros, seeded and deveined
* 1 orange bell pepper (or a bell pepper the same color as the habs)
* 4 cups cubed pineapple (I use two cans of chunks, tidbits or crushed)
* 1 cup vinegar (I like champagne vinegar)
* 5 cups sugar
* Pectin (I use a box of low sugar powder)
* pinch of salt
Make sure you use gloves when handling the chiles and work in a ventilated space. These will burn terribly.
In a blender, chop up all the chiles, bell peppers, pineapple and vinegar. Heat it all up in a saucepan with the pectin, bring to a boil, add sugar and pinch of salt, boil a bit longer, can them in sterile jars then do the boiling water bath thing.
You'll need to check your fruit/pepper/liquid to sugar ratio, which varies based on what brand of pectin you use. Also, directions may vary too, based, again, on the pectin.
Anyhow, this is great on a bagel, on toast, as a glaze on chicken or ribs, to eat with a spoon...

Orange-pineapple Habanero Marmalade
o 1 pound dried apricots -- soaked overnight
o 1 orange
o 1 lemon
o 1 large can crushed pineapple
o 4 Habanero chiles, seeded and minced
o 8 cups sugar
Soak apricots overnight. Grind apricots. Grate 1 orange and 1 lemon rind. Add to apricots. Then add juice of orange and lemon. Add can crushed pineapple and sugar. Mix well.
Cook rapidly for 15 minutes (stirring to keep from scorching). Count cooking time from when mixture is hot and bubbly around edge of pan. Pack while hot in sterilized jars.
Makes about 5 pints.
Very good.

Peach Napalm

4 lbs. peaches, peeled, pitted and crushed
26 habanero chiles, de-seeded and minced
5 cayenne peppers, de-seeded and chopped
8.5 oz. unsweetened white grape juice
4 oz. lemon juice
1 T ground turmeric
1/4 tsp. butter (to clarify the jam)
1.76 oz. pectin
24.7 oz. raw cane sugar
2 T vanilla extract
Crush the peaches with a potato masher then process the chiles in a food processor until minced (but do not purée until smooth as you need some texture. Combine the peaches and chiles in a non-reactive soup pot. Add the grape juice, lemon juice and turmeric then gradually stir in the pectin. Bring to a boil over medium high heat, stirring constantly.

Gradually add the sugar, stirring all the while then return the mix to a full boil and cook rapidly for about 10 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again.

Skim the surface, add the butter and mix in then take off the heat and stir-in the vanilla extract before ladling into sterilized jars that have been warmed in an oven set to 100°C for 15 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
Joyous
Himrod, NY
(Zone 6a)

August 14, 2014
6:06 PM

Post #9918240

I made the summer squash recipe and it was pretty good. My problem is my DH won't eat squash and that is a lot to get eaten hence the question if it would freeze. I can't help but think that it would be good with corn and may try halving the recipe. The onion is tasty but if you don't want overload I would stick to 1 cup. I didn't us a pie crust and don't think I ever would. I did warm it up for lunch today and added a bit more salt to it and enjoyed it even more.

I also made the blueberry cobbler but used a too small pan it it looked terrible and didn't seem to have a lot of flavor. DH has been eating it so that is a good thing. I will be trying it with peaches if they ever get here.
Jnette
Northeast, WA
(Zone 5a)

August 14, 2014
6:53 PM

Post #9918291

My niece brought me a fairly large zucchini. I thought I would shred the whole thing, let it drain, and freeze in 2 cup batches for bread, or whatever. What do you all think?
Pennzer
Midland, TX
(Zone 8a)

August 14, 2014
6:58 PM

Post #9918294

Joy, thanks for jam recipes. I'm trying the pineapple for sure.

Joyous, re. the cobbler, maybe you're like me and don't find blueberries particularly flavorful. Actually, I think they have a dusty taste. That's why I inquired of Chef Watson about flavors that go well with blueberries. I'm thinking some lemon, cinnamon and vanilla might take it up a notch. And peaches...oh yes! (I would use almond extract with peaches.)

~ pen
Pennzer
Midland, TX
(Zone 8a)

August 14, 2014
7:00 PM

Post #9918298

Jen, I can't even imagine a zuke that is so big you put it up in 2-cup batches! Send a pic.
~
Pennzer
Midland, TX
(Zone 8a)

August 14, 2014
7:08 PM

Post #9918305

This thread is getting long. Think I'll start a new one. Hate to leave this one behind...so many great recipes in here. Don't forget to return to it and use your PC's search feature to find those recipes if you have not saved them to a file. ~

rouxcrew

rouxcrew
(Joy) Hempstead, TX
(Zone 8b)

August 14, 2014
7:17 PM

Post #9918312

Here is my go to for zucchini. And you can swap the bacon for sausage, awesome.
Bacon Cheese Zucchini Bread

Ingredients
3 eggs
1 Tablespoon sugar
1/2 cup oil
Half (about 1 cup) of a whole zucchini, washed and shredded
1 cup cooked and drained chopped bacon (cooled)
1 cup grated Cheddar cheese
6 Tablespoons of milk
1 1/2 cups All Purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 Teaspoon Black Pepper

Instructions:

1. In a mixer, add eggs, sugar, oil and mix for 5 minutes . Switch off mixer and using a wooden spoon, add the zucchini, bacon and cheese. Combine well. Then add 6 Tablespoons of milk.

2. In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well.

3. Pour the batter into the lined bread pan and bake at 300 F / 150 C for 45 minutes. Test with a toothpick the center is cooked.


*** You can make this in a 9 x 13 in pan, double the recipe and check if cooked through after around 35 - 40 minutes.

Serve warm or cooled, it's delicious either way! Enjoy!


Sent from my iPad
Jnette
Northeast, WA
(Zone 5a)

August 14, 2014
7:41 PM

Post #9918333

Joy, that sounds delicious thank you. Will make that soon.

Pen, have you ever grown zukes? If so, you obviously have never missed one when picking them. This is not the biggest one I have ever had to do something with. But, not all that big, might get a few batches out of it. Will take a picture and also shred it and let you know how much I get. I doubt if it will be an awful lot.

There is no reason to lose those recipes Pen. Just highlight each one and put in word. Then make a folder for recipes and put them in there. Then when I want one, I just print it out and take it in the kitchen with me and after I am done with it, I shred it for the compost pile. Don't have to worry about getting it dirty with ingredients on it.

When I want one, I just go to the start button and put in the keyword and pick the one out that I am looking for.
Debsroots
Northwest, MO
(Zone 5a)

August 15, 2014
5:02 AM

Post #9918468

When you want to save a recipe on Dave's, you can bookmark (on the left side of the screen) the post and give it a name. Then when you need the recipe go to your bookmarks on Dave's and right there it is.
Pennzer
Midland, TX
(Zone 8a)

August 15, 2014
6:24 AM

Post #9918560

Great idea, debs, thanks!

I have started a new thread, Part 2...

Recipes: Go-To Recipes (Part 2)
Communities > Forums > Recipes

Read more: http://davesgarden.com/community/forums/t/1372043/#ixzz3AT06oUu2

Chillybean

Chillybean
Near Central, IA
(Zone 5a)

September 9, 2014
8:04 AM

Post #9936356

It's that time of year where the weather is cooling down enough for chili. This is basically my mother's recipe and seasoning amounts are guesstimates. I used to add the seasonings while the beef was browning, but since I save the fat to make food for the birds, I add the seasonings after I take the grease out.

Mama's Chili
2 pounds ground beef, browned and drained
1 medium onion, chopped OR 2 tbsp. dried onion
1 tbsp chopped garlic
2 tbsp. dried bell pepper flakes
1 tsp cayenne pepper
1 tbsp. chili powder
Black pepper to taste

Cook the above together a bit.
Add:
1 gallon sized can of Mrs. Grimes Chili Beans. Do not drain
1 or 2 quarts tomato juice, depends how soupy you like it.

Simmer for awhile. Serve with crackers and shredded colby jack cheese.

Freezes well for future use and in fact, my mother in law believes it removes the bean's ability to produce gas. This may work for her, but I've had the occasional problem after eating chili that had been frozen. But then, I've eaten my chili without freezing and at times had no problems.

I have switched to using dried beans for most things, like refried and other things, but I cannot find a good recipe to replace the canned chili beans. Does anyone know of a copy cat recipe for Mrs. Grimes or Bush's canned chili beans? I once tried guessing and it turned out bad. We use the mild version.

Celene

Celene
Columbus, OH

September 10, 2014
6:11 AM

Post #9937076

Thank you for posting the jam recipes, I'll be making some this weekend!

I used to use Brook's Chili beans, and I started using regular cooked dried beans and bumping up the seasoning in the rest of the chili and I like the complexity of the flavor more, and the texture of the non-canned beans. For seasoning, I use: Onion, roasted jalapeno and poblano, chipotle powder, smoked paprika, guajillo powder, ground dried ghost chile powder (super hot, leave it out if you don't want that), Mexican oregano, cumin, garlic, loads of chopped cilantro, and a little bit of plain, unsweetened cocoa powder--maybe 1/2 teaspoon in a 6 quart pot of chili, and a spoonful of cashew butter--peanut butter is okay, but I'm allergic.

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