Come on chef, jarred alfredo sauce? Granted, it is a step above powdered sauce, but I would toss any chef out of my kitchen for using a jarred sauce. Making great alfredo is far too easy to not making it fresh. 
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Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
You are right and I will stand dutifully slapped.  I beleive it is the second time I have accepted it,,wont be the last one..that said  I do post these things for many of those that DONT COOK,,or only cook once in a while or are new to cooking and trying things I dont write all these for the pros. I didnt say you HAD to used canned sauce..and remember the post was from someone who buys CHEAP CREAMED SPINACH I kind of took it from there Secondly, there are several easy convience items available on the market. and I have stated NUMEROUS times my contempt for instant, canned, frozen, prepackaged, premade items [except Kraft Mac and cheese] etc. AS I am retired I have time to play with food, go back to basics, bake my own bread, freeze my own veggies, grind my own peanut butter and coffee bean blend, But, as lots of folks barely get a jar of Prego open and poured on a slice of stale french bread and lay a slice of American cheese on top and call it Pizza,,I do show some short cuts and offer allowances of convience due to time, dedication etc.. lasty MY ALFREDO SAUCE is very unique to me and not one I share often and tooo easy and highly liked and I DONT really care for most scratch alfredos espcially by shoemakers as they tend to bread it..so..that said..  heres Alfredo 1 tablespoon butter 1 1/4 cups half-and-half 3/4 cup (3 ounces) grated fresh Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon black pepper Preparation Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat. MY ALFREDO 1 lb cooked Fettucini 1 tablespoon butter 1 1/4 cups sour cream 3/4 cup (3 ounces) grated fresh Parmesan cheese 1/2 tlb of minced garlic 1/2 tlb black pepper Kosher or Sea salt to taste Preparation Cook pasta according to package directions or use your home made fette, omitting salt and fat. Melt butter in a large skillet over medium heat. saute Garlic until clear, Add sour cream, whip, add cheese, and pepper; cook 1 minute, stirring constantly. Reduce heat; taste for salt needed or not, add pasta, tossing gently to coat. serve CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Much better.  In all my years in a tuscan kitchen, I haven't heard of using sour cream for alfredo. Although it does sound delicious. I might have to give it a try tonight. 
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Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
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I have been cooking for my family for over 30 years and have never been satisfied with my fried chicken recipe. What's the secret? Thanks! AB |
We have room for but one flag, the American flag...we have room for but one language here, and that is the English language...and we have room for but one sole loyalty and that is a loyalty to the American people.
Theodore Roosevelt 1907
= in using sour cream, the garlic gives the tartness of the sour cream a mellowing, almost a sweet and sour flavor, distinct, and combines well with the cheese vs the possible blandness of cream or half and half. and My post also said some tend to bread the alfredo sauce I meant BREAK the sauce,,grainy and yellow and 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
1,if your not using a thermometer or a temp controled skillet, get one of these 2 you need to allow your oil to come up to temp each time you fry the next batch of chicken 3 I always soak and rince my chickens for any porpuse, but espically if frying in a 20% vinigar and water solution for about 60 min and then into a salt bath for 30 min or so then a fresh water rince. chicken blood is what goes bad, and IMHO chicken blood goes bad faster than fish or pork and it effects flavor and makes chicken smell even if fresh and you need to wash your chickens before storing and again before cooking. here is a very basic recipe and we'll go from there Ingredients 3 quarts water 1 tablespoon salt 1 (2- to 2 1/2-pound) broiler-fryer, cut up 1 teaspoon salt 1 teaspoon pepper 1 cup all-purpose flour 2 cups vegetable oil 1/4 cup bacon drippings Preparation Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 1 to 8 hours. Drain chicken; rinse with cold water, and pat dry. Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels. Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed. now from this point flavoring, seasoniings and coatings come to hand to make variables in frying chicken you can switch out buttermilk for milk, whole wheat for all pourpose white, here is the rumored KFC ingridiants 1 tsp chopped tarragon 1 tsp chopped chervil 1 tsp chopped chives 1 tsp chopped parsley 1 - 2 cloves garlic, minced 1 tsp cayenne pepper (more or less to taste) 1tsp curry powder 1/2 tsp allspice toss into Bisquick or other self rising flour or or a packaged Itialian seasoning mix, tossed into your self rising flour will impart a similar flavor I know a Chef who swear Ranch dressing mix is the BEST way to season chicken breading. Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola or Olive oil is considered the healthiest. thanks CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
I caught that and knew what you mean. Try a dash of of fresh ground nutmeg in your alfredo. It makes the taste stand out and pop in your mouth.
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Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
Chef said:
And we who live this way but would like to eat better appreciate you for sharing some shortcuts and ways to make them work.  Thank you.I think I will try your Alfredo sauce tonight though, and see how I do. I've got some salmon to grill to go with it.
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Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
THANK YOU Kitties! appreciate the feedback. grilling over live coal I hope even though gas works,  an iron skillet if its toooo cold or too hot to go to out,,but I really have grown to prefer live fire for grilling at home .I had One operation were we used live fire to grill steaks, chicken, chops etc on. it was a job full time for 3 "kitchen boys" over the 80 hours a week we were grilling. accepting delivery, stacking, keeping the rats out of the wood pile. refilling the fire pit, shoveling the firepit out etc, I really got away from it. but now with time.. IT cannot be beat,,really look forward to getting to my place in the country, I have 3+ac wood lot with oak and mesquite thru out..no more damn dirty charcoal real fire! |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
good question.... of course leaving any food uncovered is not healthy as it can lead to exposure "cross contamination" to itself and other food products... but, some times a nessary evil...as some things have to be DRY prior to cooking, finishing, seasoning so, think safe be safe raw food should always be held below cooked food..no drips, bumps etc raw food can touch other raw food because of course you WASH all raw food before use. (think apples, pears, peaches) so all ready to eat food should be held above raw food.. you can cover your bird with paper towels to keep spills off of it as long as there is an air flow around the bird..or even a clean (pressed prior to sanitize) cloth kitchen towel the dipping process allows the fats and blood etc to be softened and in cooling it is drawn to the bottom of the bird to be eaiser to cook out in the oven or spit throught the parsons nose area.. remember to only dip about half the bird, this creates the "draw" this is also done with large roasts of beef, fresh hams and shoulders, whole fish to be poached, it helps set the shape, skin and seasoning to set into the product prior to roasting..and is common practice. so.,,dont fret,,enjoy the bird.. do remember to elevate the bird in the roaster or half your goose will be boiled in its own fats,,,not a good thing,,wire racks, a brick a few large potates you dont intend to serve...etc..be sure it is at least 3" above the bottom of the pan you can even use empty vegetable cans sans labels.. feel free to IM if you have any more questions..and check out a few of the books I listed above |
Thanks! All good tips, especially using an ironed tea towel as a gentle drape. I have a great wire rack I plan to use (Joy of Cooking had warned about how much fat will come out of a goose). I plan to use the recommended garlic mashed potatoes as the stuffing, per Joy of Cooking. Are you also fine with that rec, or are you one of those that says never stuff poultry? |
"What is up with the lack of a flash suppressor, Jesus?" -NoHarmNoFAL
"Post ban... They're always trying to ban Jesus..." -foxherb53
"Post ban... They're always trying to ban Jesus..." -foxherb53
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Thanks! All good tips, especially using an ironed tea towel as a gentle drape. I have a great wire rack I plan to use (Joy of Cooking had warned about how much fat will come out of a goose). I plan to use the recommended garlic mashed potatoes as the stuffing, per Joy of Cooking. Are you also fine with that rec, or are you one of those that says never stuff poultry? I dont favor stuffing birds,,to get the interior temp to 160 degrees,,tends to dry out the outer 1/3 of the bird.  .even to the point of it becoming inedible..in so doing you also risk scorching your stuffing and having that taste permiate the whole bird..too much went into your preperation to allow it to be scorched or worse let not getting the interior temp get right to kill of bacteria...thats another I will stuff pork loins and beef roasts as such as getting to well done on the exterior is OK... |
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Chef Morris, What about gravy? I have ALWAYS had a problem making rouxs and gravy, no matter what the recipe. It works out for me about 1/2 the time. About 1/4 of my attempts end up as a runny, milky mess and about 1/4 of my attempts end up as a big ball of nasty looking mush. It doesn't seem to matter if I'm making sausage gravy, gravy from fried chicken drippings, or gravy from the juices of a beef or pork roast. It doesn't seem to matter if I use corn starch vs. flour. It doesn't seem to matter if I add the milk (or water) all at once or slowly. Any tips? Thanks again for all of your help! |
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starch thickeners Notes: These silky powders are used to thicken sauces, gravies, pie fillings, and puddings. They're popular because they thicken without adding fat or much flavor. Tips: To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove the starchy flavor. Don't overcook--liquids thickened with some starches will thin again if cooked too long or at too high a temperature. Cornstarch, arrowroot, and tapioca are the most popular starch thickeners. They have different strengths and weaknesses, so it's a good idea to stock all three in your pantry. Starch thickeners give food a transparent, glistening sheen, which looks nice in a pie filling, but a bit artificial in a gravy or sauce. If you want high gloss, choose tapioca or arrowroot. If you want low gloss, choose cornstarch. Cornstarch is the best choice for thickening dairy-based sauces. Arrowroot becomes slimy when mixed with milk products. Choose arrowroot if you're thickening an acidic liquid. Cornstarch loses potency when mixed with acids. Sauces made with cornstarch turn spongy when they're frozen. If you plan to freeze a dish, use tapioca starch or arrowroot as a thickener. Starch thickeners don't add much flavor to a dish, although they can impart a starchy flavor if they're undercooked. If you worried that your thickener will mask delicate flavors in your dish, choose arrowroot. It's the most neutral tasting of the starch thickeners. Tapioca starch thickens quickly, and at a relatively low temperature. It's a good choice if you want to correct a sauce just before serving it. Substitutes: roux (Higher in fat, but best for gravies, stews, and gumbos.) OR instant flour (Use twice as much. Flour turns sauces opaque, imparts a starchy flavor, thins out if cooked too long, and breaks down if frozen and thawed.) OR potato (Adding grated potato to soups or stews will thicken them.) OR nut flours (These have a more pronounced flavor.) beurre manié : This flour-butter mixture is used to correct overly thin sauces at the last minute. To make it, blend equal weights of butter and flour, then knead them together. After you whisk it into a sauce, let it cook for no more than a minute or two, since sauces thickened with flour pick up a starchy taste after they've cooked for a few minutes. Substitutes: roux (This is another flour-butter thickener, but the sauce should cook for at least 30 minutes to rid itself of the flour's starchy flavor.) OR tapioca starch (This also works quickly, and it's a good choice for correcting sauces at the last minute.) egg yolk Notes: Egg yolks make wonderful thickeners--imparting both a rich flavor and velvety smooth texture--but they're tricky to use. You can't just whisk them into a simmering sauce--they'd curdle on contact. Instead, you need to "temper" them by adding some of the hot liquid to the egg yolks, whisking the mixture together, and then adding it to the sauce. To prevent the yolks from coagulating, you need to keep the sauce below 190°, although this rule can be broken if the sauce has a lot of flour in it. Finally, never cook sauces with egg yolks in aluminum pans or they'll turn gray. instant-blending flour /quick-mixing flour You can mix this granular all-purpose flour into liquids without getting many lumps, so it's perfect for making gravies and batters. It's also good for breading fish. Wondra flour and Shake & Blend are popular brands. Substitutes: (as a thickener) a roux of ordinary flour and butter (higher in calories) OR all-purpose flour (Mix this with water first to make a paste.) OR cornstarch (use half as much) Roux This is a thickener that's made from equal weights of flour and a fat, like butter or meat drippings. It's especially good for thickening rich, hearty stews and gravies. To make it, heat the fat in a pan, then gradually whisk in the flour. Cook the mixture, stirring constantly, for at least several minutes, then gradually whisk in the hot liquid you're trying to thicken. You must then cook the sauce for at least 30 minutes to prevent it from acquiring a grainy texture and a starchy, floury taste. Some cooks make large batches of roux, and store it in the refrigerator or freezer. Substitutes: instant flour OR cornstarch (mixed first into a paste; doesn't tolerate prolonged heating as well) OR potato starch OR rice starch (all of these make clear, not opaque, sauces) OR lentils (for soups and stews) OR beans (for soups and stews) OR rice (for soups and stews) hope this helps... |
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Thanks for the gravy tips. I'll keep working on it.... I hate to be such a pest with all of my questions but now I am bugged about iced tea. It is tasty and refreshing when prepared at home, but even here in Arkansas I doubt if 50% of the eating establishments serve palatable iced tea. I know that a lot of places serve some sort of pre-mix or instant mix they get from the soft drink distributors so that expains some of the problem. What I can't understand is why a restaurant would go to the trouble to make their own tea and then pour it into large dispensing jugs that either were not properly cleaned or the tea was kept in the cooler too long before it was served. Either way the tea tastes like it has fermented- yuck! Do they teach how to make proper iced tea at chef's school? Iced tea seems to be universally undrinkable if ordered anywhere other than the South. The only place I've experienced universally GOOD tea is ordering Sweet Tea in South Alabama. |
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Chef Morris, Thanks for the great thread! One of the few multi-page threads in which I've actually read every post! My question is with wild game, specifically squirrel and rabbit. What must be done to make the meat tender when frying it or grilling/barbequing it? I've made some soups and stews, and simmering seems to do the trick. Will pressure-cooking prior to frying/grilling work? Thanks! |
| Hey Chef Douglas, I made the crusted rack of lamb you suggested last night. Best lamb I've ever had. Thanks for the recipe suggestion!!!!! |
Who is wise? He that learns from Everyone.
Who is powerful? He that governs his Passions.
Who is rich? He that is Content.
Who is that? Nobody.
(Benjamin Franklin)
Who is powerful? He that governs his Passions.
Who is rich? He that is Content.
Who is that? Nobody.
(Benjamin Franklin)
Here's to a speedy recovery, chef!  If too many questions pile up here, I'll lock the thread pending your return. |
Get well soon, chef! TRG |
You can't edit my sigline, Zhukov.
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Chef is Back! standing tall and doing well praying this surgery fixes me for good...Jury is out for atleast a month, than we will know better will be answering questions this evening and into the weekend.. nap time at the moment.. dilaudid is a quirky little drug.. not to sublte,,,definatly potent...and makes ya stupid  thanks to all,, |
High protein foods are plentiful. What type of high protein foods are best and in a SHTF situation, what foods do you seek out? Although high protein foods are plentiful in North America, protein deficiency is surprisingly quite common. Therefore, there is a lot you should know about high protein foods especially if you are going on a high protein diet. Here are some types of protein that the best high protein foods will contain. Please note some of these high protein foods can be used by themselves as high protein foods in your diet. Casein: Protein foods containing casein have often been overlooked but high protein foods containing casein have been found to result in a greater amount of protein being used up by the muscles than most other sources. In other words, firmer toned muscles! Protein foods containing casein will slightly increase synthesis and inhibits breakdown of the protein. Studies have shown that high protein foods containing casein clot in the stomach to form a sort of gel, thereby causing a slow, but prolonged release of amino acids into your bloodstream. Protein foods containing casein have also been shown to increase muscle strength more so than a lot of other sources! Casein has also been shown to have some health benefits. Protein foods containing casein have been shown to increase HDL levels and could help to ease pain of muscles and joints. Whey: Whey protein is the ultimate designer food. Whey protein has been proven to be the best known. It has one purpose -- to make you reach your goal of a firm, toned, sexy body! Sales of protein foods containing whey protein have been increasing worldwide over the past decade to the point where there has been a shortage of this type of protein as the manufacturers are attempting to meet the high consumer demand. In addition to amazing fitness properties, protein foods containing whey protein also have some very potent immunological benefits as well as other healthy effects such as an anti-cancer functional food. Soy: Protein foods containing soy are very popular and deserve their own much more in depth discussion. Soy protein is not a preferred choice for "body sculpting", but it is crucial for good health. That’s why you'll find information separately about this protein in a separate section of this site. Egg: As far as eggs go, they're a great protein source and are fairly inexpensive. The only problem is that you have to eat a lot of them to get your full amount of protein. Most people get sick of them first. But, you can add them in to almost any meal to increase the amount of protein you're eating. Just make sure you also eat some other source of high quality protein. 2 or 3 eggs will not do it. Meat: Meats like chicken, tuna, and lean cuts of beef provide a slower release of amino acids, thereby increasing muscle growth to a good degree. Plus, in most cases, they're pretty cheap as well. Properly timed and taken in sufficient amounts, foods high in protein will help you see a marked improvement in your both your health & fitness endeavors. Best hgh protein foods? whey (supplement found in health food stores) chicken breast turkey breast salmon tuna cottage cheese swordfish haddock lean ground turkey round steak sirloin steak lean ground beef orange roughy eggs pork crab lobster shrimp buffalo hope I answered your question |
simmering is the best way to soften any tough meat..there is a considerable thread or 3 about chili here...the main reason behind Chili...was tough flap, briskett and other cuts of meat too tough to roast or pan fry, were cubed up and boiled,,,the chili's also tended to "masque" meats of questionable ageing as ageing was also the the accepted why to soften tougher meats.. today aging is done in refrigorated situations with lights that promote the growth of the correct molds to tenderize meats both domestic and wild. brining as mentioned in previous threads is becoming more and more prevelent to the home cook,,marinated by submersing in salted and seasoned water or fruit jucies, and old school buttermilk... if you do a search here and google as well, there are several methods and recipes for brining... I have for years done 20 min brines/soaks of 1 cup of kosher salt to 1/2 gallon of H2O and 1/2 gallon of white vinigar combined...this main intent is to clean the meat of forgien matter and bloods that can sour while cooking and effect the over all flavor of the end product... lastly though I would not pressue cook,,,I think if you did a par boil on rabbit or squirrl, allowd to cool, then breaded and fried you would end up with a harmouous result..I have done this with chicken, domestic rabbit, etc to acheive quicker cooking time and allowing me to crips a breading more at a higher heat as I wasnt concerned about fully "cooking" the meat only bringing it to temp for safe service..
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the problem with commercial places serving Ice Teas is simple they are stupid, lazy, not Iced Tea Drinkers or just following orders,,and we know what that can get ya... here are the options in most places today premix bag in the box Tea from pepsi/coke that runs thru the bar head, fountain head or fake Ice Tea machine instant add water tea from a bag in a box or Brewed tea.. NOW,,brewed tea,,here is where really stupid comes in... Damn Buffy that tea looks weak..and hey there is like half as much tea in this than we use coffee to brew that much coffee..lets use 2 bags of tea in the brewer!!! ok, as you are new here Shaniquia, we brew the lunch tea the night before and start the dinner tea at lunch eeeeeewwwww OHHH Tammi...that tea sat all night and I hate to through it away, save it for tomorrow, yeah, just leave it in the containter on the counter Biff...dude....just add some water to the tea and streach it out...dont brew another batch Hey, better yet, here I just bought these pitchers off that frat parties table just add to these and send these out so the problem with tea is stupid lazy wait staff that just wont do it right tea needs to be brewed properly measurement to water. tea needs to be held correctly tea can not be stored more than 4 hours at room temp to be fresh tea cannot be refridorated and reserved the next day and lastly TEA WILL GROW BOTULISM A BACTERIAL NERVE TOXIN SOLUTION?? BITCH about bad tea,,the manager/chef MAY not be aware they are cutting corners,,the manager may be a cheap not tea drinking yankee that needs his priorities straightened out...but,,please,,,Bithc about any bad experience you have with in reason.in any resaurant..let of course I mean this though not in a be an asshat way.. a lot of folks dont know through ignorance, burnout, too may hours, not enough off time that bad product is being served or doesnt fit to the area.and hell, who thinks about Ice Tea???it aint rocket science ..if you get nothing more than a thanks and see a change the next time you go in,,and the posibility you may have saved someones job...or at least made an improvement to a place you like..hell,,some one may even buy you dinner...but, be nice about complaining about it the first time...bitch the second time...stop going the third time.. |
Glad you're getting back on your feet. Mrsferal has a question for you........ ____________________________________________________ Hope your recovery is going smoothly, Chef. If you're up for fielding a question... It's cookie time, and my current favorite recipe (a variation on the urban legend Neiman Marcus chocolate chip cookie) calls for two sticks of butter. I've heard that it's possible to substitute apple sauce for a portion of the butter -- but, if so, what's the measurement for such a substitution? One stick of butter = how much apple sauce instead? Or should I ditch the idea entirely, and just accept that it's a cookie, for Pete's sake, and bound to be loaded with fat and calories? Or are there other things can serve as butter substitutes? Thanks in advance for any help on this one. |
Thank you, glad to still be on the grassy side..and maybe even,,getting off a 5 year disabled list...but,,,enough of that ...MY Best to the Missus.. now, lets see., thought you were going to give my drug addled brain a tough one but,,nope,, didnt stumpt he druggedChef... Yes, apple sauce may easily be substituted for butter, oil, or shortening in most recipes. It can be used as a healthier and lower-fat ingredient in a wide range of baked items. Fats and oils contain about 9 calories per gram, so a ½ cup of fat or oil contains approximately 1,000 calories, while a ½ cup of unsweetened apple sauce contains just 80 calories. Start by substituting apple sauce for a small portion of the oil/or fat (one third to one half) when first attempting to use apple sauce in place of the oil/or fat ingredient in a recipe. If the results work, the amount of apple sauce can be increased to substitute for up to an equal amount of the oil/or fat called for in the original recipe. Measure apple sauce in a standard measuring cup designed for liquid ingredients. Add the apple sauce with the liquid ingredients. It may be necessary to reduce the amount of sugar in the recipe if the apple sauce is sweetened. Products will tend to be moist. In some recipes it may be necessary to reduce the amount of water. Don't over-bake recipes. Low fat recipes get dry when over-baked. The texture of the new baked product won't be exactly the same with apple sauce substitutions, but the slight change in texture is usually worth the large reduction in both fat content and calories. and for Pete's sake, cookies are  .
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Originally Posted By douglasmorris99:
Originally Posted By dragongoddess:
I have a can of Cream of Mushroom Soup. Now where do I go. Probably straight to Hell for not living right 
Come on Chef can't you do better than that. I could have just dressed it up and poured it over some Wiener schnitzel. Do you have anything exotic in your receipe book. BTW I like using fresh roasted New Mexico Long Green Chilies for Potpourri. |
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Originally Posted By dragongoddess:
Originally Posted By douglasmorris99:
Originally Posted By dragongoddess:
I have a can of Cream of Mushroom Soup. Now where do I go. Probably straight to Hell for not living right
Come on Chef can't you do better than that. I could have just dressed it up and poured it over some Wiener schnitzel. Do you have anything exotic in your receipe book. BTW I like using fresh roasted New Mexico Long Green Chilies for Potpourri. yes I can do better,,help me help you..you want an exotic recipe using canned soup[>:/] |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Dear Chef,
I have some old #10 cans of milsurp spaghetti and meatballs, lasagna and beefaroni. Any recipe ideas to incorporate fish, elk and other wild game? 
Just kidding, everyone knows you don't mess with Chef Boyardee (with the exception of some fresh grated parmesan)
Seriously, this past week I found some great deals at my butcher shop, the best being flank steak. Outside of the filet, this is one of my favorite cuts of beef. Personally, I like to marinate in fresh squeezed oranges juice, some key lime juice, sliced onions, olive oil, kosher or sea salt, garlic, pepper, cumin and fresh chopped oregano. Marinate over night and toss on a searing hot, slightly oiled cast iron skillet. Saute up some vidalia onions and I am in heaven. Any other recipe ideas you can share with ARFCOM? The flank steak is a largely overlooked and inexpensive cut that should the Obamessiah be elected, many here might have to slash their red meat expenses. As you can tell, the Cuban influence has me hooked. 
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Be polite, be professional, but have a plan to kill everyone you meet." Gonzo
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
"I know, I know, you're a prince among men, capable of giving hundreds of orgasms to even the most frigid woman." - Daisywench
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Originally Posted By DV8:
Dear Chef, I have some old #10 cans of milsurp spaghetti and meatballs, lasagna and beefaroni. Any recipe ideas to incorporate fish, elk and other wild game?
Just kidding, everyone knows you don't mess with Chef Boyardee (with the exception of some fresh grated parmesan)
Seriously, this past week I found some great deals at my butcher shop, the best being flank steak. Outside of the filet, this is one of my favorite cuts of beef. Personally, I like to marinate in fresh squeezed oranges juice, some key lime juice, sliced onions, olive oil, kosher or sea salt, garlic, pepper, cumin and fresh chopped oregano. Marinate over night and toss on a searing hot, slightly oiled cast iron skillet. Saute up some vidalia onions and I am in heaven. Any other recipe ideas you can share with ARFCOM? The flank steak is a largely overlooked and inexpensive cut that should the Obamessiah be elected, many here might have to slash their red meat expenses. As you can tell, the Cuban influence has me hooked. Here in Texas, flank steak is comparable to premium cuts in price, it aint cheap,, hell I have ribeye cheaper most of the time.. Flank is very popular for fajitas here, as you know, skirt takes so much time to clean an the waste is nearly 50%. here is a recipe with a N African flavor to it. Ingredients 3/4 cup olive oil 3/4 cup red wine vinegar 2 tablespoons minced fresh ginger 1 tablespoon minced garlic 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon coriander 1 teaspoon paprika 1 teaspoon sugar 1/2 teaspoon ground cumin 1/2 teaspoon ground pepper 1/4 teaspoon cayenne About 2 lbs. beef flank steak, fat trimmed Preparation 1. In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne. 2. Rinse flank steak and pat dry; put in a 1-gallon zip-lock plastic bag. Pour in all but about 3/4 cup of the marinade (save remaining for Grilled Eggplant and Pepper Salad); seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day. 3. Lift steak from marinade (discard used marinade) and lay on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center (medium-rare; cut to test), 10 to 12 minutes total. 4. Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices or some Greek influance Ingredients 1 1/2 pounds flank steak 3/4 teaspoon salt 3/4 teaspoon coarsely ground pepper 3 tablespoons olive oil 2 garlic cloves, thinly sliced 1/2 cup red wine or chicken broth 1 (14 1/2-ounce) can Italian-style diced tomatoes 1/2 cup pitted oil-cured black olives, sliced 1 tablespoon balsamic vinegar 3 tablespoons minced fresh parsley Preparation Sprinkle flank steak evenly with salt and pepper. Cook steak in hot oil in large skillet over medium-high heat 6 to 8 minutes on each side or to desired degree of doneness. Remove steak, and drain, reserving 1 tablespoon drippings in skillet; add garlic, and sauté 1 minute. Add wine, tomatoes, olives, and vinegar; cook 10 minutes or until reduced by half. Stir in parsley. Cut steak diagonally across grain into thin slices, and serve with tomato mixture. Garnish, if desired. or better yet MY FRIEND STUFF IT cajun mashed stuffed flank Ingredients 1/4 pound andouille sausage, chopped 1 tablespoon olive oil 1 small onion, chopped 1 celery rib, chopped 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons dry white wine or chicken broth 1 small garlic clove, minced 2 cup cooked mashed potato or instants as you like it 2 tablespoons chopped fresh parsley 1 1/2 teaspoons chopped fresh thyme 1/8 teaspoon ground nutmeg 1 (1 1/2-pound) flank steak Preparation Cook sausage in hot oil in a skillet over medium heat 5 minutes or until browned. Remove from skillet; set aside. Sauté onion and next 3 ingredients in skillet 5 minutes or until tender. Add wine and garlic; cook 2 minutes or until liquid evaporates. Remove from heat. Stir together mashed potatoes and 1 cup hot water in a large bowl; stir in sausage, onion mixture, parsley, thyme, and nutmeg. Place steak between 2 sheets of heavy-duty plastic wrap; flatten to 1/4- to 1/2-inch thickness using a meat mallet or rolling pin. Spread potato mixture evenly over flank steak, leaving a 1/2-inch border. Roll steak, jellyroll fashion, starting with a long side; secure with string. Place on a lightly greased rack in a broiling pan. Bake at 425° for 10 minutes; reduce heat to 375°. Bake 25 to 30 minutes or to desired degree of doneness. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By douglasmorris99:
Originally Posted By dragongoddess:
Originally Posted By douglasmorris99:
Originally Posted By dragongoddess:
I have a can of Cream of Mushroom Soup. Now where do I go. Probably straight to Hell for not living right
Come on Chef can't you do better than that. I could have just dressed it up and poured it over some Wiener schnitzel. Do you have anything exotic in your receipe book. BTW I like using fresh roasted New Mexico Long Green Chilies for Potpourri. yes I can do better,,help me help you..you want an exotic recipe using canned soup[>:/] What. You not up to the challenge. Guess I've been watching too much of the food channel and watching chefs plate 5 servings with a mystery ingredient. |
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Regarding Cream of Mushroom Soup
Ya know: I can't have it. It's full of MSG. 
I'm not allowed to have that. I live in the (very nearly) South. And yes, I did capitalize South, which is as it should be. And every other recipe in the South is made with freakin' cream o' mushroom soup, full of MSG. Dang it. I have wondered if there was a way I could cheat, without having to MAKE cream of mushroom soup, to make these recipes in a way that did not include the canned soup, and thus the MSG. I have not found this variety of soup in the "healthy requests" line––which means they aren't making COM soup without the MSG yet. Just as they are not making canned Beef Broth without fake stuff. Chicken broth? Yes. Beef Broth? No.
Chef, is there some magic? The green bean casseroles and all the stuff normally taken to potlucks in the South includes this delicacy.  Even scalloped potatoes require the Campbell's soup addition. Dang, aren't we spoiled.
Any thoughts on how to cheat the short way? While I LOVE the idea of the continuous kitchen, and always save my chicken parts for stock, I end up pitching them. I have not managed the actual time at home with a stock pot to create same. It's kinda the way it is for a lot of us ya know?
Not how we wish to live, but reality. BTW: I am SO bored with what I cook. And looking forward to the ARFCOM cooking school, should you decide to accept the mission. Kitties |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
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Kitties,,,and DragonGoddess
Chef will solve the COM issue later today or tommorow..Chef is in Mourning today. LIKE MANY.
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
I had to say,,thanks, to all for a great year doing this thread. A year and 16500 reads..
I enjoy it, sometimes revel in it and glad to do it and hope to continue into 2009 of course, with the re instalation of the fairness doctrine I may be forced to allow NON cooks to post here. we shall see
thanks again, all, |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By dragongoddess:
Originally Posted By douglasmorris99:
Originally Posted By dragongoddess:
Originally Posted By douglasmorris99:
Originally Posted By dragongoddess:
I have a can of Cream of Mushroom Soup. Now where do I go. Probably straight to Hell for not living right
Come on Chef can't you do better than that. I could have just dressed it up and poured it over some Wiener schnitzel. Do you have anything exotic in your receipe book. BTW I like using fresh roasted New Mexico Long Green Chilies for Potpourri. yes I can do better,,help me help you..you want an exotic recipe using canned soup[>:/] What. You not up to the challenge. Guess I've been watching too much of the food channel and watching chefs plate 5 servings with a mystery ingredient. not up to the challenge...BAH,,, 
Mushroom Risotto INGREDIENTS 1/2 cup dried porcini mushrooms 1/2 (10 ounce) can cream of mushroom soup 1/4 cup boiling water 4 cups chicken stock 1 tablespoon butter 1 tablespoon olive oil 1 onion, finely chopped 1 clove garlic, crushed 1 3/4 cups Arborio rice salt and pepper to taste fresh thyme, chopped chopped fresh basil DIRECTIONS Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside. Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny. In a saucepan over medium heat, bring the stock to a gentle simmer. Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste. Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite). CHICKEN POT PIE INGREDIENTS 1 recipe pastry for a 9 inch double crust pie 4 boneless, skinless chicken breast halves 1/2 cup chopped onion 1 teaspoon poultry seasoning 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup shredded Cheddar cheese 1 cup shredded mozzarella cheese 2 cups frozen mixed vegetables, thawed 1 cup sliced fresh mushrooms salt and pepper to taste DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish. Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly. Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top. Bake in preheated oven for 50 minutes, until pastry is golden brown. Crawfish Chowder INGREDIENTS 1/4 cup butter 1/2 bunch green onions, chopped 1/2 cup butter 2 pounds frozen crawfish, cleaned 2 (10.75 ounce) cans condensed cream of potato soup 1 (10.75 ounce) can condensed cream of mushroom soup 1 (15.25 ounce) can whole kernel corn, drained 4 ounces cream cheese, softened 2 cups half-and-half cream 1/2 teaspoon cayenne pepper DIRECTIONS Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors. Shrimp, Langostnos, oysters could be subbed for crawfish chef
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By Kitties-with-Sigs:
Regarding Cream of Mushroom Soup Ya know: I can't have it. It's full of MSG.
I'm not allowed to have that. I live in the (very nearly) South. And yes, I did capitalize South, which is as it should be. And every other recipe in the South is made with freakin' cream o' mushroom soup, full of MSG. Dang it. I have wondered if there was a way I could cheat, without having to MAKE cream of mushroom soup, to make these recipes in a way that did not include the canned soup, and thus the MSG. I have not found this variety of soup in the "healthy requests" line––which means they aren't making COM soup without the MSG yet. Just as they are not making canned Beef Broth without fake stuff. Chicken broth? Yes. Beef Broth? No.
Chef, is there some magic? The green bean casseroles and all the stuff normally taken to potlucks in the South includes this delicacy. Even scalloped potatoes require the Campbell's soup addition. Dang, aren't we spoiled.
Any thoughts on how to cheat the short way? While I LOVE the idea of the continuous kitchen, and always save my chicken parts for stock, I end up pitching them. I have not managed the actual time at home with a stock pot to create same. It's kinda the way it is for a lot of us ya know?
Not how we wish to live, but reality. BTW: I am SO bored with what I cook. And looking forward to the ARFCOM cooking school, should you decide to accept the mission. Kitties bored with your own cooking??/ well,,just start eating out!
canned Mushroom soup or cream of chicken are nice household staples for quick gravies or sauce to add to a simple meal, fried chicken, simmered in cream of chicken soup for 10 min looks like you really gave alot of time to a presentation..and the basis of both these soups is basic bechemal sauce.. anyone can make a quick Bechemal, we just make it hard as we dont want to mess with it at dinner time.. you can do the following to help you make real cream sauce in a hurry.. start with a cup of chicken stock, either from your freezer or boullion or jarred base..add a cup of milk, preferrably 1/2 and 1/2, but milk is fine.. bring to a rapid boil stir in the shreds from the cube of roux from your freezer by running it over your carrot shredder, madaline, or a ricer....stirring constantly until properly thickend, cook a few moments more to insue the roux is cooked into your stock/now sauce and add to what ever dish you were whipping together. Roux from the Freezer you say?? you know, the left over roux you made, last time you made roux? you dont do that? 
ok,, go to goodwill, salvation army, local thrift store, or if your one of those I cant use other peoples stuff types, Walmart buy the cheapest ice cube tray there. make a light or white, butter based roux. allow roux to cool to almost room temp spoon roux into ice cube tray and pack tightly freeze overnight remove from freezer and wrap each individual cube in saran wrap and store in a little plastic box on the freezer door. quick roux when ever needed
ROUX 1. Roux can be made with a variety of oils and animal fats. They are commonly made with vegetable oil, olive oil, or clarified butter, but can also be made with bacon grease or other rendered fats. Since an oil-based roux will separate as the flour settles to the bottom, clarified butter is the preferred fat to use when making a roux for future use, as it will harden when refrigerated, trapping the flour in suspension. There are four varieties of roux: white, blond, brown, and dark brown. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders. Brown and dark brown roux have more flavor, but less thickening power than white or blond roux. These roux are primarily used in Cajun and Creole dishes, most notably gumbo and jambalaya. 2. Begin making the roux by melting 1 cup of clarified butter in a saucepan over medium heat. Once the butter is hot enough that a pinch of flour sprinkled into it will slowly start to bubble, proceed to the next step. 3. Whisk 1-3/4 cups of flour into the clarified butter until a thick, rough paste forms. Whisk constantly while it bubbles over medium heat. As it cooks, the roux will become smooth and begin to thin. 4. The white stage is reached once the flour looses its raw smell, after about 5 minutes of cooking and stirring. Although slightly grainy in texture, it is much smoother than it was at the beginning. The mixture is bubbling vigorously and the color is a little paler than when the clarified butter and flour were first combined. 5. After about 20 minutes of continuous cooking and stirring, the roux will reach the blond stage. The bubbles are beginning to slow, and the aroma has taken on nuances of popcorn or toasted bread. The roux is now tan colored, very smooth, and thinner than it was at the white stage. 6. Brown roux will reach a peanut butter-brown color after approximately 35 minutes of cooking and stirring. Its aroma is more pronounced and sharper than the nutty nuances of blond roux. The roux is now thinner, and the bubbling has slowed even more. 7. Even darker than brown roux, the dark brown stage occurs after about 45 minutes of cooking, and is the color of melted milk chocolate. Its aroma will also mellow from the strong, roasted flavor of brown roux and will actually smell a little like chocolate. The roux is no longer bubbling, and is very thin. helpful?? CHEF
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Can the terms white sauce and roux be used in place of one another (forgive me if I am commiting some huge culinary no-no)? It seems to me that I have a cook book that shows a person how to make what they are calling a white sauce but it sounds like the first stage of the roux in your recipe.
The idea for a white sauce, in this case, being that you can use it with many different ingredients to replace the ever present "Cream of _____ " soups you see in so many recipes. |
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Originally Posted By RN22lr:
Can the terms white sauce and roux be used in place of one another (forgive me if I am commiting some huge culinary no-no)? It seems to me that I have a cook book that shows a person how to make what they are calling a white sauce but it sounds like the first stage of the roux in your recipe. The idea for a white sauce, in this case, being that you can use it with many different ingredients to replace the ever present "Cream of _____ " soups you see in so many recipes. a majority of Cream of recipes are going to have you start with building a roux. then stocks and or cream reductions are added. this insures the roux is fully cooked before adding extra ingrediants cooked roux, has a light to heavy nutty taste, uncooked roux tastes like paste and very difficult to cook out, once the stock and/or cream is added all Cream Of anything is a Bechamel or "white sauce" base. ROUX is the thickening agent used to make the stock/milk liquid into a gravy/sauce Thickening agents, or thickeners, are substances which, when added to an aqueous mixture, increase its viscosity without substantially modifying its other properties, such as taste. They provide body, increase stability, and improve suspension of added ingredients This category includes arrowroot, cornstarch, katakuri starch, potato starch, sago, and tapioca in addition to the classic flour and fat combination. the starches above are mixed with water and added to boiling liquids to thinken rapidly and take practice to avoid little globules floating around in your soup/sauce. in my reccomendation of keeping little cubes of cooked roux frozen, this is just a simple way of reversing the process. I tend to make very light cream sauces V the thick heavy ones comparable to freshly opened cream of soup cans. in starting with the soup/cream base bought to a boil, then adding the cooked roux, in my experience, it allows a bit more control on how thick your sause will be. in starting with the roux, if too much roux is made, you may end up making too much soup as it is too thick or if the roux isnt enough, you will end up with watery sauce. Hope that got it.. CHEF 
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
speaking of thanksgiving, could you guys share some recipes?
we have the same stuff every year. not that i dont like it. but i wouldnt mind cooking something different.
i have a great recipe for cranberry sauce. ingredients: 1 can of cranberry sauce Directions: open can. chill. serve!
anyone else? |
"In D.C. you have to keep your beer warm until you are ready to drink it. The beer and the ice have to be kept in separate locations. This is to prevent accidental drunkenness." - TacticsFirst
PSN ID- tlee_20
PSN ID- tlee_20
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Originally Posted By Feral:
Greetings Chef, Nice post on roux......reminds me I have to make the Thanksgiving gravy soon.
Got any recipes for quiches? I was thinking that quiche would be a good way to use up a lot of eggs at one shot, and the kids would likely enjoy eating it. Thanks, F. Feral, G'Day... ROUX thanks, got a bit windy with it but think I covered all bases quiche I LOVE QUICHE..maybe dinner tonite,, quick and dirty, Chefs Quiche 18 eggs, 1 qt of milk or 1/2 and 1/2, creamier with the 1/2 and 1/2 whipped add some pepper and salt, 1.5lbs shredded swiss/jack/provolone or mozzarella 3 pie shells, scratch or pre made frozen.. 2 lg onions diced, and 3 cups of ham diced, (or cooked bacon or sausage or shrimp or what ever) options include about a cup per pie of aspargus, broccoli, mushrooms, etc.. par bake shells to a avery light toasted brown, just enough to set the pastry and remove from oven and set aside. saute the onion until clear, add meat(s) and or Veggies, UP to 1 and 1/2 cups per pie for fillings spoon fillings into into shells sprinkle equal amounts of shredded cheese over toppings in shell ladle egg batter into pie shells to just below top bake about an hour to and hour 15min, at 350 degrees or until center of pie is springy to the touch. time depends on oven, temp of ingrediants, etc.. remove from oven, allow to cool about 30 minutes before sliceing and serving generally a full 9" pie serves 4. serve with side of green veggies, a salad and sliced fresh seasonal fruits.. quiche is a true 3 meal a day dish. eggs, meats, veggies, cheese, grains, what else do you need.. sort of along side the pizza.. I will make a quiche for me. after a slice for breakfast, I will leave it on the back burner and eat it the rest of the day at "room temp" GOD knows the bactaria count on that one.. not wise but, then agian I am old and not dead. 3 nine inch pies  ,,thats alot of quiche..simple enough, divide by 3 and thats one pie.
the measure of 18 to 1qt has worked for me for 1 pie or 36 pies, it works, period, not to firm, not too loose. it works// same pie add in sugar and vanilla and its custard pie, add coconut and its coconut custard pie etc... GOOD COOKING CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
what ever tastes good,,IS GOOD... now.. doesnt say it in the recipe.  .guess I should have added...seed your tomatoes before broiling...will be less watery..
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
your welcome... stop by often CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
I LOVE Butternut squash...as I have gotten older I notice more and more my desires for vegetables..even veggies I never cared for much before like Greens and Spinach..I am loving em now..maybe boredom? reawakening of taste buds,,new challenges..?? anyways butternut like Carrots, Zucchini and Pumpkin can be used for about anthing as a filler in cakes, pies, sweet breads, quick breads, cookies or be used as a main ingrediant in vegatarian entree dishes and as you know, soups  Just like we did in the 70s!baked BUTTERNUT SQUASH 1 butternut squash salt brown sugar (optional) 1/2 teaspoon of butter or olive oil Cut 1 butternut squash in half (there is no need to peel). Sprinkle salt and brown sugar onto the squash and oil into the core place in preheated to 350°F Bake squash until soft; then simply slice it in to manageable size pieces or scoop the squash out of the skin, add a little butter and serve! BUTTERNUT SQUASH AND VEGETABLE GRATIN 1 med. butternut squash 1 red bell pepper, julienned 2 c. leeks, cut in half and sliced, approximately 2 leeks 6 cloves garlic, 1 lb. mushrooms, sliced 4 tomatoes, chopped 1/2 fresh herbs or 2 tbsp. dried; a mixture of any of these: basil, rosemary, parsley, thyme, marjoram, sage 3/4 c. roasted walnuts 1 c. grated Gruyere cheese Salt and pepper Olive oil Peel and slice squash in 1/2 inch pieces. Bake on sheet pan lightly brushed with olive oil. Brush oil on top. Bake at 375 degrees for 25 minutes or until tender. Saute leeks, red pepper, and garlic in 1/2 tablespoon olive oil until golden brown. Lightly salt and set aside. In a 8 x 11 baking dish layer squash, mushrooms, leeks, pepper, garlic, tomatoes, herbs, walnuts, and cheese. Bake at 350 degrees for 40 minutes, covered. Any cheese can be substituted for Gruyere. BUTTERNUT SQUASH PIE 1 unbaked pie crust 3/4 cup sugar 1 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 15 oz. cooked squash (strained) 1 1/2 cups evaporated milk 2 eggs, beaten Heat oven to 425°F. Place crust in 9-inch pie pan. Combine remaining ingredients. Pour into pie shell. Bake 15 minutes; reduce oven temperature to 350°F. Bake 40 - 50 minutes longer. AUTUMN BUTTERNUT SQUASH (8) 1 butternut squash (2 1/2-3 lb.) Cut squash, scrape out seeds. Steam 30 minutes or bake upside-down on foil 300 degrees until tender or microwave. Scrape out pulp and mash or beat smooth. Season with: 1 tbsp. brown sugar 1/4 tsp. salt Pinch white pepper Core and slice Jonathan apples (6 medium), don't peel. Heat 1 1/2 tablespoons shortening in small skillet. Add apples, sprinkle 1/4 cup sugar on. Cover and simmer until tender. NUTTY TOPPING: 3 single serve boxes cornflakes, crushed coarsely 1/2 c. chopped pecans 2 tbsp. melted butter 1/2 c. brown sugar Spread fried apples in 8 inch square or 9 inch round casserole (1 1/2 quart). Spoon squash evenly over. Sprinkle nutty topping over and bake at 325-350 degrees until light brown. PUMPKIN OR BUTTERNUT SQUASH BREAD 3 c. white sugar 1/2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 1 tsp. cloves 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. ginger (opt.) 1 c. oil 1 c. water 3 1/2 c. flour 2 c. pumpkin or 2 c. butternut squash, cooked & cooled 4 eggs or cholesterol free Egg Beaters Combine dry ingredients. Add water, oil and pumpkin or squash. Pour 1/2 full into 3 greased and floured 9"x5" loaf pans. Bake at 325 degrees for 1 hour and 15 minutes or when toothpick inserted in middle comes out clean. BUTTERNUT SQUASH CAKE 2 c. sugar 2 tbsp. cinnamon 2 tsp. baking powder 1/4 tsp. salt 4 eggs 2 c. flour 2 tsp. pumpkin pie spice 2 tsp. baking soda 1 c. Crisco oil 2 c. butternut squash Cook and mash the butternut squash (it may also be frozen). Mix all ingredients in a bowl. Put in a greased and floured 13 x 9 inch baking pan. Bake at 350 degrees for 45-50 minutes. Allow to cool. Makes 12-14 servings. ICING: 8 oz. cream cheese 1 stick butter 1 tsp. vanilla 1 lb. confectioners' sugar Mix ingredients together. Adding the sugar, in stages, until the desired consistency. Cover cake generously. Makes 12-15 servings. CURRIED BUTTERNUT SQUASH WITH ORANGE AND CUMIN 1 yellow onion 2 Granny Smith apples (diced) 3 butternut squash (peeled and diced) 10 c. chicken stock 1 tbsp. curry powder 2 cloves garlic 1/2 tbsp. cumin Juice of 1 orange with zest Salt, white pepper, cinnamon and nutmeg to taste 6 cps of cooked brown rice. Saute onions and garlic, add the rest of ingredients. Bring to a boil and simmer until soft. spoon over steamed brown rice. or Puree and serve as a soup 6-8 portions. GOOD COOKING CHEF
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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