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just thought I would bring some zucc recipes into this tread directly... INGREDIENTS 8 medium yellow squash or zucchini, shredded 1 onion, shredded 1 1/2 tablespoons salt 1 cup all-purpose flour 1/2 cup cornmeal 1 egg, lightly beaten 1 cup shredded Cheddar cheese ground black pepper to taste 1 tablespoon vegetable oil DIRECTIONS Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown. Ratatouille INGREDIENTS 2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup grated Parmesan cheese 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Bake in preheated oven for 45 minutes. you can sub the yellow squash for the eggplant.. SW SQUASH CASSEROLE INGREDIENTS 2 pounds yellow squash, cut in 1/4 inch slices 2 sweet onions, quartered and separated 1 red bell pepper, cut into 1/2 inch pieces 1 pound fresh mushrooms, sliced 1 (4 ounce) can chopped green chile peppers 2 fresh jalapeno peppers, chopped 1 (8 ounce) package shredded Monterey Jack cheese 1 cup sour cream 3/4 cup crushed tortilla chips DIRECTIONS Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender. Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through Stewed Tomatoes with Dumplings INGREDIENTS 1 (14.5 ounce) can diced tomatoes, undrained 1 tablespoon sugar 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons butter or margarine 1/2 cup biscuit/baking mix 3 tablespoons milk DIRECTIONS In a saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally. In a bowl, combine the biscuit mix and milk. Drop batter in four mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). also.. seach Zucchini bread, Zucchini cake etc..adds lots of fiber to some tasty goodness similar to bannana bread but not as sweet,,,I really like it with good rich french roast coffee... CHEF heres some more.. zucc is a great filler to alot of things as you have discovered,,of course shares the basis of Ratatouille with other mass producer, Eggplant, ad some pepper, mushrooms. tomato and onions it is a great side but even more so a main entree. INGREDIENTS 2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup grated Parmesan cheese 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Bake in preheated oven for 45 minutes. and my only other addition are fritters mentioned in an earlier post and Zucchini Pancakes.. INGREDIENTS 4 eggs 2 cups grated zucchini 3/4 cup all-purpose flour 1/2 teaspoon white sugar 1/2 teaspoon salt 3 tablespoons olive oil 4 teaspoons baking powder 1/4 cup butter, melted DIRECTIONS Preheat grill to 425 to 450 degrees F (220 to 225 degrees C). In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream. Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately. you can serve with applesauce instead of butter..as well as subsitute for oil in the recipe also can be used with carrots, potatoe, summer squash and other, shreadable vegetables.. zucchini is a great way to add FIBER to your diet currently, very filling and grows in abundance should SHTF and..grows well unattended it you were to plant in a hidden garden GOOD COOKING 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
There are a bunch of nice looking recipes there , CHEF. Thank you for posting them. Where the hell do you dig these things up? Please don't tell me it's all from memory. 
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What do you think of Pampered Chef cookware? Lots of the baking items are stone and in my opinion are great for many baked items and plan on purchasing more of them when I start working as an RN and money allows. Also what advice would you give to a person that is getting ready to start Chef school? Do you think that it would be a good idea if a Chef opened a Kids Cooking School? What exactly is a ROO (sp?) and why are they used? Thanks in advance for the advice and info that you have provided and will provide. |
YES I AM DISLEXIC SO WHAT!
I love helping pregnant women so do not hesitate to ask me questions.
I love helping pregnant women so do not hesitate to ask me questions.
now your going to ask me to tell on myself  many are from memory.,,some are from reference books and cook books I use and have used throughout my career, some are from the WWW. I do my best to insure, to the best of my knowledge all the recipes I post will work..with a knowledgeable cook and try to be sure the neophyte can understand and use it as well.. in posting my recipes, many of which are here,,the difficult thing is volume I know how to make beef burgundy for 300 people with 150lbs of beef a hand full of bay a handfull of pepper, 40 onions etc.....and I know I am going to get 400 dinner rolls out of 25lbs of flour etc... that and in breaking down recipes it doesnt always translate into smaller portions. or..as I was flagged on one particular recipe,,it doesnt all get transposed properley. like,,4 lbs of beef, 3 lbs of onions and 8 gal of H2o isnt gonna give you a good outcome..  nor is 3 lbs of flour. 2 cups of water and 8oz of yeast gonna give you a loaf of bread,,its gonna give you a mess..when taking recipes from others I review the weights, the consistancy etc make changes in nauances, spices and herbs and insure it to be something I would make in that manner..or is similar enough to my own way to do something while remaining in correct measurements for the home cook. in being a Pro Chef. truthfully and not trying to brag,,I can walk into your house, open your pantry and fridge (as long as yo have food in there) and have a meal planned for 1/2 doz or more people in a few minutes with out panic or concern and generally with in an hour have it on the table..but.. I have done that full time for 30 years. but if you ask me to write down how I made it...how much salt in the soup, what herb and how much used in the stew? thats another story,,,what am I cooking, whats available to season with, thicken with, whats a main course veggie vs a side? etc..these are learned things and not something I can throw into a recipe and at my age and experince cooking is soo second nature to me its not something I give much thought to. I do have some written recipes mainly for baking. I go thru journals, look at pictured see a presentation I like,,a combination of foods I find challenging and go develop my own dish from the base ingrediants... so.. off we go.. |
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 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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Thanks for the answers to my questions I was asking for a friend that I grew up with that loves to cook and has always wanted to be a chef. I told her about this thread and told her to stop on by and read the info a lot of great stuff. I had three more little questions. My family loves fish and my husband likes it fried and I do not care for it this way much what are some other ways that I can cook fish like snapper, halibut, cod, Pollock, and salmon? My mom had a chef/catering license and was an avid baker until she died and only made sautéed fish in lots of butter and lemon. This is just too greasy for me now that I can not make it that way any more. Do you have a sweet potato pie recipe? My husband as a kid used to eat an ice box cheese cake that was rich on the bottom and light and fluffy on the bottom I have an old family recipe for a very rich baked cheese cake that friends and family ask me to make and ship to them on occasion they pay for the ingredients and shipping and I make it and send it to them. Any help on finding a recipe for this icebox cheese cake would be wonderful. I have searched and searched with no success. Thanks again sorry for so may questions. Hope all goes well with the upcoming medical procedure if you need any advice on this please feel free to im me and I will get back to you since this is my area of study. Sweety |
YES I AM DISLEXIC SO WHAT!
I love helping pregnant women so do not hesitate to ask me questions.
I love helping pregnant women so do not hesitate to ask me questions.
You're in the asshole of the world, Captain!
Joined:
Apr 2007
Posts:
3792
EE: 100% (27)
KHM
Roachpruf is good stuff. It works and is non-toxic. I use diatomaceous earth in the garden. It cuts their chitin open and the bugs dehydrate and die. Completely organic and inert. Get it at the pool store. On a lighter note, I have a case of mangoes and a tin of Bird's Custard. I am going to attempt Mango Cream Pudding. AAR to follow. |
"If people insist on photoshops that have nothing to do with anything but racial stereotypes - like Obama dressed like a pimp, eating watermelon and asking where the white wimmenz are at - then that thread will be locked too."
DK-Prof
DK-Prof
thanks for your wuestion BRD... A good temperature for a red wine is around 60 degrees, for a chardonnay – 50 to 55 degrees. Pinot and other similar can go a bit colder into the 40s even as cold as beer at 38degrees wine...not so much a drinker..rarely.. as fas a Chef I sought wines that complimented my menus as a food and beverage director I focused more on lables and what the local wine wag's were pushing..toasted head, fetzer etc..no matter to me people buy color, people buy flair, people buy what they see on TV and in the newspaper/foodie mag..a bottle that looks good..the lable, simillar to judging a book by its cover has been pretty much my rule.. I got bonused off sales V profits not what latest snob wine was collecting dust in my celler. 
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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 kinda felt that way after seeing the enchilada recipes, too. But I'm still going to try the one with tater tots! I thought Chef would have some good tips on toning up a good enchilada sauce. We've been using dried ancho chilies instead of chili powder around our house: Slit & remove seeds and top, reconstitute a few minutes in enough boiling water to cover, whiz in blender or food processor. We use a lot of cumin, too. Don't like a lot of hot, just a lot of flavor. Daughter in college reports that her three roommates have now all been trained to make alfredo sauce after she let them try a taste. She uses only three ingredients: butter, cream, and parmesan cheese. Apparently she is now the kitchen goddess. Atta girl! I'm going to try chef's sour cream+garlic, sounds tasty. |
No, thank you! I'll give this a try.  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
Chef, do you generally make your own pastas? Any hints on making it? We've made our own in the past but tend to get away from making it after a couple of weeks. We can always taste the difference, though. |
on the rare occasion I cook pasta for company, I make my own, in work related situations, it always depended on the place, in my 3 and 4 star ops, yes, always made fresh pasta with the exception usually for large banquets as speed, timing, quality and consistance is harder to hit for a large group all eating at the same time. but always for the main room. And it also depended A LOT on what we were getting for the meal,,on a $10 lunch,,no way,, on a $60 dinner,,yes, fresh made. Labor, food cost are always major factors on whats being served, You do get what you pay for  the big secret is MOVE Fast and grow a third hand ,,,really though just be as quick as you can to avoid sticking or lumping and remember with a little water and a quick knead, you can run it thru the machine/slicer a second time. and get it to a drying rack as fast as you can..We almost always used coat hangers with foil over the lower part..and could generate pounds of pasta with 3 people working a line. thank you.. |
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
damn and Chef gets  again...I do try to talk to NON VETERAN cooks here for the most part and there are just some things you dont want to share or are too lazy to look up and type and ALOT OF FOLKS can get a quick canned sauce that is acceptable vs haveing 300 ingreidiants on the shelf at home  FINE....  ENCHILADA SAUCE MIX Mix together and store in airtight container: 1/2 c. cornstarch 1 (6 oz.) pkg. medium hot dry chili powder 1 tsp. garlic powder 1 1/2 tbsp. salt 1/2 tsp. cumin 1/2 tsp. oregano 1 tbsp. paprika stir into 2 cups boiling water until thick to desired consistancy ENCHILADAS SAUCE 1/2 c. minced onion and jalepeno pepper 2 tbsp. butter 1 c. chicken stock 1 (15 oz.) tomato sauce 2 tsp. chili powder 1 tsp. cumin 1 tsp. sugar 1 tsp. salt 1/8 tsp. pepper Enchilada sauce 1/2 onion, chopped 1 tsp. oil 2 tbsp. green pepper, chopped 1 tsp. oregano 1/4 tsp. basil 2 c. tomatoes (fresh or canned) 6 oz. can tomato paste 1/4 tsp. brown sugar 1 tsp. cumin 1 clove garlic 1 sm. carrot, grated 1 bay leaf 1/2 tsp. thyme 2 tbsp. parsley, chopped 1 tsp. salt 1/8 tsp. pepper 1/2 tsp. chili pepper Saute onion and garlic in oil until onion is soft-discard garlic. Add carrot, green pepper, bay leaf and herbs. Stir well. Add tomatoes, paste and seasonings. Simmer 1/2 hour. Remove bay leaf. and for shits and giggles  GREEN CHILI SAUCE 2 tbsp. oil or lard 1 clove garlic (opt.) 1/2 c. minced onion (opt.) 1 tbsp. flour 1 c. water 1 c. diced green chili Salt to taste In oil in a heavy saucepan, saute garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes. |
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
 As long as they don't ask you to do the dishes.  I just made a fresh bowl of Carbonara for myself and some friends. Coupled with a nice chardonnay (yeah, I know, but it is what I had on hand. The company was unexpected), we had a feast. I did use store bought gourmet, roasted garlic bread for the bread with the meal. Sometimes even as a chef, you don't have much on hand and you have to make do with what you have. I still made it taste like a million bucks. 
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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
damn and Chef gets again...I do try to talk to NON VETERAN cooks here for the most part and there are just some things you dont want to share or are too lazy to look up and type and ALOT OF FOLKS can get a quick canned sauce that is acceptable vs haveing 300 ingreidiants on the shelf at home FINE.... ~snip~ As long as they don't ask you to do the dishes. I just made a fresh bowl of Carbonara for myself and some friends. Coupled with a nice chardonnay (yeah, I know, but it is what I had on hand. The company was unexpected), we had a feast. I did use store bought gourmet, roasted garlic bread for the bread with the meal. Sometimes even as a chef, you don't have much on hand and you have to make do with what you have. I still made it taste like a million bucks. My Forte was, still is,, makeing a meal out of nothing. a bit of this a bit of that and majic happens. in my training I workd in VT, NY, Hartford, Jersey most had HUGE menus but every day we had specials in each catagory, fish, beef, pork, pasta etc..Usually using MUSTGOS. I became proficient at making this happen and still ramain so. when I get to my new house. (please God soon) I will hopefully start doing some picture tutorials, one of which comes to mind is REUSE of left overs, sure this is a problem with lots of folks. IE tonites dinner for 2 was one left over grilled chop, sliced onion, sliced bell pepper, chedder, Salsa, 4 tortillas and a side salad was dinner and both of us are sated. being in someone elses Kitchen, a limted one in a condo at that can be challenging but..after 5 months I have pretty much taken over, but, my housemate/landlord is a MAJOR PACK RAT and its tight quarters at time so..its coming and hopefully some more info as time goes by. thanks for your input..and IM me about your Restaurant would like to know about it. |
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
LOL, chef, I just had to poke the bear! Heck, my Mom's spaghetti recipe: Brown hamburger in skillet. Pour in one can tomato soup and one can cream of mushroom soup. Pour over boiled spaghetti noodles. It was great! And my favorite restaurant for the suits downtown: Every meal was a version of chili. Want spaghetti? Chili over spaghetti, toast and lettuce on the side. Burger? You guessed it- chili. Frito pie. Must have been 99 versions of chili and hot dogs. Biggest lunch crowd in town! |
Thats quite all right. Chef can take it..been poked by the best.. but..  PAYBACK is BITCH  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
speed. pure speed. that and it is clarified butter if they are sauting with butter. the Whey, waste and solids is why butter burns. once that is removed it takes time to burn it..clarified butter has a higher smoke temp and longer shelf life. It is also called Gee in parts of Asia and samna in the middle east. there is a butter sauce called beurre noir. black butter,which is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. Some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added. Beurre noir is typically served with eggs, fish and certain types of vegetable in cooking, whole butter is only added at the end of a finished product to temper/add taste. and CHEFs put butter in every damn thing..(well, classicly trained chefs) thats why fine dining restaurant food tastes so good ..\I and alot of chefs stopped using soo much butter many years ago when people started worrying about cholestorol and weight gain etc..and switched to olive oil. hope that anwers your question. and 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
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Chef, When making sausage, the spices are mixed in as the meat is ground. Is this simply a matter of mixing the spices with uniformity or do the spices actually affect the meat in some way? I ask because I watched my 12 y/o daughter browning 1# of sausage ($2.50/lb) and 1# of ground turkey ($1.00/lb) to make into lasagna. When I asked my wife why she didn't just use 2# of ground turkey and just sprinkle in some sausage spices, she said, quote, "SOME spices?" and looked at me funny. I know we have sage and peppers and all the stuff that makes good sausage. Even if having the spices "aged" into the ground meat as sausage makes a difference, I doubt we could tell in the heavy tomato sauce. If I make my own sausage from frozen store-bought ground turkey I'd probably want to go ahead and cook it rather than let it "age" any length of time, as I figure any ground meat shouldn't sit around while bacteria or something grows. Am I on the right track here? I've never made turkey sausage. |
I am assuming she is adding the Italian sausage to the ground turkey to season the turkey? it will, but not as you would think, it will actually reduce the flavor as it is spreading the seasonings too thin. in this mix, 2lb to 1lb, it is a negligible tell, but there none the less. in making sausage or any food stuffs you want to get your seasonings spread evenly throughout. think we have all found a little something super spicy or overbearing like a sudden mouthful of sage or oregano in food we wish we hadn't been the chosen one to find.  or a sudden taste of "nothing" [://as the flavoring didn't make it to that piece.IF I were making turkey sausage for lasagne's, I would season it with diced onions, black pepper, a bit of salt, some fresh garlic if on hand or powdered if not and Italian seasoning mix or Oregano, sage, basil, marjoram, bay. [yes, even I keep curry powder, Italian seasoning, BBQ spice, Cajun Seasoning on hand. its quick, simple, hard to mess up and if you buy the same brand always consistent]. if I were stuffing, I would hand mix the same into the ground turkey and allow to co-mingle at least a few hours before stuffing into my casings and then steam or smoke it. good question hope I answered it correctly. 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
當然我可以烹調漢語，它困惑我愚蠢一个的使用連字號。 简体中文版 
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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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Originally Posted By Skunkum:
A discussion in the Survival Forum mentioned rotation of evaporated and sweetened condensed canned milk, then asked for recipes to use the expiring stuff. The recipes invariably called for a graham cracker crust. I know how to crumble up graham crackers to make such a crust, but I've seen recipes for making your own graham crackers. Is there a shortcut to making a graham cracker crust using your own home-made cracker dough? Couldn't I just roll the cracker dough out and use it like a regular pastry crust i.e. one piece? Could I do something similar for making (as an example) a single chocolate cookie crust instead of crumbling up oreos? I guess I'd be adding a significant additional step to the process but I don't keep those name brand cookies and crackers around anymore, they get kind of pricey and I scarf them down like crazy if they are in the house. Besides, making my own crusts would offer the opportunity to tweak the seasonings and possibly even reduce the sugar. It'd have to be healthy, right? It's just whole wheat and low sugar! well, in making graham cracker or cookie crusts, you are actually "remaking" the main ingredient, by adding butter or shorting, additional sugar, you are emulsifying the sweet dough of the originial and expanding it, reshaping it, then drying it out to make a shell. Sort of like making concrete, stone, shell, etc, pulverized, add water and you make "stone" again. nothing stops you from making a sheet of graham crackers and breaking it up or a big sheet of chocolate cookie and doing the same Ingredients 1/2 cups graham flour (do not sift) 1/2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/2 cup butter 1/4 cup honey 1/4 cup brown sugar 1 tsp. vanilla extract 3/4 cup water 1. Mix graham flour, baking powder, cinnamon and salt. 2. Cream butter and sugar together until fluffy. 3. Add honey and vanilla to creamed butter and sugar. 4. Alternating water and flour, add to creamed mixture, beating well after each. 5. Cover dough and let sit at room temperature for 30 minutes. 6. Divide dough in half and place on a lightly greased cookie sheet. 7. Pat into a 1/2 inch thick rectangle and roll dough (with a floured rolling pin) within 1/2 inch of the edge of the cookie sheet. 8. Cut lines in the dough to form squares or rectangles. 9. Bake in a 325 degree F oven for 30 minutes or until squares are browned. Tips: 1. You can use a pastry cutter to make the dashed lines like store-bought crackers. 2. Try adding sugar or cinnamon sugar to the top of the crackers during the last few minutes of baking, if desired. 3. Substitute sugar syrup, brown rice syrup or double the amount of brown sugar if these crackers are to be consumed by children under 1 year of age, since they should not consume honey. these should get you close to Oreo cookie cookie Ingredients * 1 pound semisweet chocolate, chopped * 2 cups all-purpose flour * 1/2 cup Dutch process cocoa powder * 2 teaspoons baking powder * 1 teaspoon salt * 10 tablespoons unsalted butter * 1 1/2 cups packed brown sugar * 1/2 cup white sugar * 4 eggs * 2 teaspoons instant coffee granules * 2 teaspoons vanilla extract Directions 1. Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside. 2. In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up. 3. Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies. 4. Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool hope that answers your question CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By BozemanMT:
so, I just picked up my boneless leg of lamb from the butcher and the bones come with it (seperately) What should I do with the bones? TIA a simple DEMI, using the roasted bones would make the most use of the bones and marrow, or throw em to dogs...
keeping in mind, Lamb demi can be a bit strong for some folks..but I like it.. you can also take the demi once made, and break it down with equal parts of prepared mint jelly..makes a nice sid efor lamb.. you can reduce this by 1/4 as needed, recipe make a gallon Ingredients * 1 gallon Espagnole sauce, hot * 1 gallon brown stock, hot * 1 bouquet garni Directions In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap. * ESPAGNOLE SAUCE * 1 gallon brown stock, hot * 1 1/2 cups brown roux * 1/4 cup bacon fat * 2 cups chopped onions * 1 cup chopped carrots * 1 cup chopped celery * Salt * Freshly ground black pepper * 1/2 cup tomato puree * 1 bouquet garni In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a China cap. Yield: 1 gallon * BASIC BROWN STOCK * 7 pounds beef marrow bones sawed into 2-inch pieces * 8 ounces tomato paste * 2 cups chopped onions * 1 cup chopped carrot * 1 cup chopped celery * 2 cups dry red wine * 1 bouquet garni * Salt and pepper * 8 quarts of water Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap. Yield: about 1 gallon hope that helps CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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My personal editorial on beef/chicken stock: As a home cook, I'm simply not going to spend the time to make that from scratch. Any suggestions for using pre-made stuff, especially as far as powdered/cubed boullion? Is one of them better than the others? |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
My personal editorial on beef/chicken stock: As a home cook, I'm simply not going to spend the time to make that from scratch. Any suggestions for using pre-made stuff, especially as far as powdered/cubed boullion? Is one of them better than the others? I think I mentioned some pages ago..Better Than Bullion Base pastes. found in Kroger and Safeway stores and affiliates it is an excellent product for an off the shelf, whip up a sauce flavor base, identical to what we use in commercial kitchens, shelf stable(tons O Salt) and tasty... KNORR Swiss make some good, "just add water" sauces, I dont care for them, but have used them, their Demi is very close to scratch demi, not "it" but close. Doctor it up a bit with fresh shallots, carrot, celery, and red wine,, and a potato to take out some of the salt.. there is also make your own, when making roasts, make the gravy then and there and freeze it in baggies, flat, once frozen stack em and pack em.... |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Just a subtle reminder...
RULES OF THE CHEF The Chef is always right. The Chef does not sleep, he rests. The Chef does not eat, he nourishes herself. The Chef does not drink, he tastes. The Chef is never late, he is delayed. The Chef never leaves the service, he is called away. If you enter the Chef's office with your own ideas, you leave with his. The CHEF Never has an affair with his assistant, he is educating her. Chef's are forbidden to have children, in order that their numbers should not increase. The Chef is always the Chef, even in his swimming costume. Chef is always spelled with a capital C. Chef is the master of his domain. Chef is never to be questioned or corrected Chef is Never to be left wanting Chef is never to be ignored. If you criticize the Chef, you may well have criticized the Almighty and the Rains of Hell shall fall upon your head.... CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Made the French Onion Soup from a few pages back.
Came out fantastic rich, creamy, full of flavor, what french onion soup is supposed to be and so rarely is. Even my wife (who is like Mikey, she hates everything) said is was pretty good "just too rich" (like that's a problem. )
thanks CHEF |
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Originally Posted By BozemanMT:
Made the French Onion Soup from a few pages back. Came out fantastic rich, creamy, full of flavor, what french onion soup is supposed to be and so rarely is. Even my wife (who is like Mikey, she hates everything) said is was pretty good "just too rich" (like that's a problem. )
thanks CHEF Thank you, as always I appreciate feedback.... I have a daughter who still thinks green beans the only edible green vegetable....  keep hoping she'll grow up one of these days.....
seriously though,,She was well into her 20's before she started to get bored with her eating habits and started being a bit more adventurous.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
All Your Post Are Belong To Us
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Chef is back and meaner than ever,,thank you all for your patience and concerns..
will have some pics to post next week of the new house and property..and MY new Kitchen unfortunately,,I only have DIAL UP as of right now. so pics will be a problem but will look at satalite options in the spring upon my bi weekly trips Into Dallas, I will post some tutorials/pictorials.. meant to do a few during the holiday, as I prepared Christmas dinner for the family...a Bakers Dozen of kids and adults...and was too busy to shoot pics and keep my self standing to finish the task before me.. the new house is great, MY new Kitchen is very nice, though electric,,it is MINE.. look forward to getting back to my little thread here, I enjoy it and relish more Questions and solutions...thanks again,,and glad to be back... our Christmas menu was simple,, fresh Mashed Potatoe with heavy cream and fresh black pepper brocolli with spicy cheese sauce baby carrots with ginger glace baked butternut squash sections fresh country ham roasted and served with red eye gravy fresh Oatmeal bread sampling were 10yr old white vermont chedder feta melted on lavosh with olives and chives baked eggplant and tahini with Pita crab stuffed mushrooms and sausage stuffed mushrooms My eggrolls and lobster wontons desserts were simple apple, cranberry, walnut pie butterscotch sugar free pie my reduced sugar "dog food" oatmeal craisen cookies New York Style cheese cake with strawberry Mint topping brownies, 3 types squash pie and fresh whipped cream for topping New equipment used Cuisanart Bread maker LOVE IT Cuisanart 11 cup Blender, a Marvel RUMBA! reviews will follow I will also be reviewing some products upcoming from some of our members in the culinary lines, seasonings, grilling, and some others... hope a pleasant and peaceful Christmas was had by all and Santa was good to those deserved it and lots of coal to those what didnt.. 
May 2009 be Blessed for us all..HAPPY NEW YEAR 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
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Welcome back Chef! We missed you.
I experimented during the holidays, including a variation of your peach chutney. Have pics and will upload when I can get uxb to cooperate.  since he has the technology....
In the meantime, I have a question about baking: I have a really great recipe for pumkin roll––it gets requested every year so I make several. This year as I was making the pumkin roll, I was thinking about the chemistry of baking, and I started wondering about the lemon juice–– This is a question about the roll itself––not the filling––It's made with all purpose flour and therefore requires the baking powder/salt addition (I haven't tried it with self-rising because...well...I just haven't.) It also calls for a teaspoon of lemon juice. I've noticed this in several recipes across the years, and I've started to wonder why some have them and some don't. I'm not a regular baker––I just follow the directions ya know? So the question is....Why? Is the lemon juice addition in some baked goods a taste thing? Or does the acid have something to do with the chemistry in a baked item like a pumkin roll? 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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Hi Chef,
Welcome back. 
I hope things are going well on your homestead. Sounds like you laid out a real nice spread for Christmas. I'm having a relaxing day making some of your quiche recipes. Firewood's tended, animals are tended......so I'm juct futzing around in the kitchen. I love these quiches......nice to be able to use up our egg surplus quickly.....and four pies will kill two dozen pretty nicely. 
F. ETA: Darned if these things aren't tasty. 
http://img.photobucket.com/albums/v40/FredFeral/IMG_0309.jpg |
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YOU'RE BACK!!! Welcome back!!!
Need tips on reducing chicken stock. Do I leave lid off, or on and cracked, and for how many hours do I let it simmer? Thanks! |
"Your facts:crap ratio might be a lot better if this was in the Religion Forum. Want me to move it?" -DK-Prof 12/05/08
Hope this helps and thanks for your questions.. 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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ColonelHurtz ok..wheres my Mango Custard?? 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
Thank you..  I enjoy it,,keeps my mind active... I will be off line for a week or 3, soon, as CHEF is moving into the New Ranch house by October one HOPEFULLY! got a barn to get up and a  Range to set up and winter to prepare for..gonna be a tough one even in Paris
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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
 new whole wheat, REDUCED SUGAR bannana bread recipe came out GREAT recipe will come later today |
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
You're in the asshole of the world, Captain!
Joined:
Apr 2007
Posts:
3896
EE: 100% (27)
KHM
I ate it and it was good. I cheesed it and made a double batch of Bird's and folded in 3 pureed mangoes. It tasted great but was too soft for pudding and way too soft for custard. I think all of the juice from the mango was the culprit. I'd like to refine the recipe, what do you suggest? Can I stiffen the custard by adding more powder or should I try to reduce the liquid in the mango somehow? I also had some problems with the acidity of the mango. It was starting to curdle and separate the pudding after three days. I want to try the full on egg custard recipe but I'm concerned about this interaction. |
"If people insist on photoshops that have nothing to do with anything but racial stereotypes - like Obama dressed like a pimp, eating watermelon and asking where the white wimmenz are at - then that thread will be locked too."
DK-Prof
DK-Prof
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Attention Diabetics here is a bannana nut reduced sugar bread that tastes like candy!   sift together 2 cups whole wheat flour 1/2 cup white all pourpose flour 1 heaping tsp baking soda 1 level tsp salt cream together I cup of shortening/margerine or butter 1 1/3 cups of Fructoce or splenda 1/4 cup splenda brown suger sub(this is where the reduced sugar comes in) 2 cups of really ripe bannanas 4 pre beaten eggs 4tsp vanilla mix dry with wet fold in 1 cup of chopped nuts 1/2 cup EACH raisens, crazins and dates )PRE SOAK in hot water 5 min and drain for moister fruit mix) place in greased and floured baking pans bake 65 min at 350 in using the silicon based pans I have found this to be nessassary. open oven for 5 min, leave pans resting, close oven for 30 min, test doneness may take up to an hour to finish...seems the pans dont push enough heat into the batter vs steel pans..? anyways..came out perfect and tastey eta..I could do this with just the fructose and no brown suger sub..but..It doesnt glaze up as nice on top with out that bit of brown sugar |
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
excellent....I assume you prueed the mango>?? if so yes you need to use that as an element of h2o comparisons with the birds.. if doing a full egg custers..I would use 6 eggs and 1/4cp of 1/2 &1/2 and a cup of pureed mango..and a tblsp of suger may make it for you. Birds IIRC tends to break down in about 3 days as do most custards in my experience..even a well made custard pie like coconut using a thickener will begin to break down or atleast sweat itself into a puddle in 3 days.. |
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
Best way to remember this is: BETH (has) VD Bechemel, Espagnole, Tomato, Hollandaise, Veloute and Demi
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To preserve liberty, it is essential that the whole body of the people always possess arms, and be taught alike, especially when young, how to use them. – Richard Henry Lee 1788
NRA LIFE MEMBER
DEFEAT OBAMA 08
NRA LIFE MEMBER
DEFEAT OBAMA 08
I havent heard that in YEARS...thank you... |
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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