no worries,,not a Huge wine drinker myself..know, have had, understand taste and mistique of wine but..never been my thing... now... Tequila,,, thats another story all together.. try subbing cough,,ahemm,,,,  try some 7up or gingerale where wine is called for..still gett the sugar boost wine gives you and a light taste to smooth out the sauce.. 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
great,,one of my Moms favorite dishes as well.. when I was a child, Dad worked for the .Gov and went to school nights and worked as an electrician in his off hours and weekends.. we were a bit broke most of the time...and had many meatless meals... squash fritters was a pretty good dinner and again,,,LOTS O Squash comes out of the garden during the season.. 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 |
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, I'm going to untack this for a while as I think that tacked threads sometimes become invisible.  It'll never go to the archive though as the switch was flipped to keep it in the active forum indefinitely. Speaking of which........I put your write-up on cast iron on the content server. (Check the bottom link here.) If you want your own "Recipes from CHEF" content page, lemme know.  I've been meaning to compile the recipes that get posted here onto the content server, but I just don't have the time to do it.  F. |
Feral,,was getting a bit lonely at the top.....  course, my being use to that,,there were no worries  THANK YOU I would love to have my own chefs page actually,,would do some posting of recipes and hints each week and of course answer questions etc to the general population vs just SF members..more fun and challenges,,love it I have decided to Retire this month,,about 5 more months contracted and I am DONE...so,,sounds like fun |
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
dragongoddes,,welcome... Corn,,,it is certainly approaching corn season,,maybe here in some parts of the south.. but,,with all this global warming of late  and temps in the 50s in Texas in April. we shall see... ok,,heres a few ideas for fresh or frozen golden kernels.. Fresh Corn Pudding Ingredients 1 Tbsp. olive oil 1 cup corn kernels, thawed if frozen 4 eggs 3 whole egg yolks 3 cups whipping cream 1/8 tsp. nutmeg, freshly grated 1/4 cup Romano cheese, grated Instructions Preheat oven to temperature 350°F. Heat oil in a heavy nonstick skillet over medium high heat. Cook corn kernels 2-3 minutes, until just softened. Remove from heat and set aside. Combine remaining ingredients and salt and pepper to taste in a bowl. Whisk thoroughly. Fold in corn. Divide custard between buttered individual ramekins. Place ramekins in a baking pan and fill pan with hot water halfway up the sides of the ramekins. Bake 25-30 minutes until just set. Let ramekins sit in water bath until ready to serve. Serve in ramekins or unmold onto plates. or Corn and Peach salsa Ingredients 4 peaches, pitted and diced 2 cloves garlic, minced 1/2 bunch of fresh cilantro, chopped 1/2 Vadallia onion, small dice 1 1/2 cup corn kernels, frozen is fine Juice of 1/2 a Lime 1/4 cup olive oil 1 teaspoon ground ginger pinch of dried Habanero chile flakes great with some broiled or fried fish, shrimp etc corn salad Ingredients 10 oz. corn 1 small red bell pepper\raw, seeded and cut into thin 1 inch strips 1 small green bell pepper\raw, seeded and cut into thin 1 inch strips 1 green chili pepper, seeded and finely chopped 1/2 red onions\raw, chopped 2 Tbsps. red wine vinegar 1-1/2 tsps. brown sugar 1 Tbsp. olive oil 1/2 tsp. oregano, or 1 tsp. fresh, chopped Instructions Place corn in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes, or until tender. Transfer corn to a bowl. Add peppers and onion. Combine remaining ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour over corn mixture and toss. then there is corn fritters or thin the batter a bit with some buttermilk and make pancakes Ingredients 2 eggs, separated 1 Tbsp. plain flour 3/4 lb. canned sweetcorn, drained salt and pepper 1 oz. butter Instructions Whisk the egg whites until stiff. Mix together the egg yolks, flour and sweetcorn. Season with salt and pepper to taste and fold in the egg whites. Heat the butter in a large heavy-based frying pan. When the fat sizzles, drop in tablespoons of the corn batter. Fry until set and lightly browned underneath. Turn with a palette knife and fry the other side until golden. Drain and serve immediately. or my absolute favorite..  crab and corn chowder... Ingredients 1/4 cup plus 1 Tbsp. unsalted butter 1-1/2 medium onions\cooked, chopped 2 small cloves garlic, minced 4-1/4 cups corn kernels, 1/4 cup plus 2 Tbsps. fish stock or water 2-1/4 Tbsps. cornstarch 3 cups milk 1-1/2 cups crabmeat 6 oz. medium cooked shrimp, peeled 1-1/2 cups heavy cream 1/2 lb. ancho peppers, diced 1-1/2 canned chipotle chile (optional), finely minced 3/4 limes, sliced 3 Tbsps. fresh cilantro, chopped Instructions Melt half the butter in a large nonreactive saucepan over medium high heat. Sauté onion and garlic 4-5 minutes stirring frequently, until onion is softened. Transfer to a blender. Add corn, fish stock and cornstarch and purée until smooth. Melt remaining butter in same pan over medium heat. Add the corn purée and cook 4-5 minutes, stirring frequently, until thickened. Stir in milk. Partially cover pan and simmer 10 minutes over low heat. Add next 5 ingredients and salt to taste. Heat just to a simmer. Serve hot, garnished with lime and cilantro. 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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I'll say right now that that salsa is going to be outstanding. I can't wait to mix some up. BTW how does one "parch corn" if that is the proper term and can this be dressed up with spices. And while I'm here what are the basic good skillets I should have. I use iron sometimes but most of the time I just cook in a cheapo skillet. I also must say that I have to cook using an electric range. |
enjoy that salas,,I use seasonal fruits in salsas, confits, coulis and relishes when ever I can lots of folks turn up there nose at the thought of fish or beef or venison with a fruit compote, sauce, gravy etc but will jump on mint jelly with lamb,,go figure stumping the Chef with something I hadnt heard of in about 100 years...My Great Grandmother would make parched corn and we would occasionally get a porridge of it for breakfast with fresh Maple Syurp.. Parched corn has a long history that is said to go back to Biblical times and earlier. Parched corn's history here in the US is well documented as a staple for the Indians as well as the settlers. Although the Indians and settlers roasted the corn somewhat differently, the end product was about the same. Many times the only "trail rations" the settlers and hunters had was a pouch of parched corn. In modern terminology....the Indians "dry roasted" the corn and the pioneers "oil roasted or fried" the corn kernels. The small amount of oil is used to help hold the salt. Parched corn is a hearty snack and especially enjoyed by those that always fight over the "old maids" left over in the bottom of the popcorn bowl. How to Make Parched Corn Corn is first dried (dehydrate frozen corn in a dehydrator) add oil, Almost any kind of oil or grease works, just heat a skillet on a low heat and oil the skillet. Once the skillet has gotten hot take a paper towel and spread the oil around wiping up all but just a thin coat. (PAM spray works very well for this.) Next, pour a little of the dried corn in to the skillet. You should have not quite enough corn to coat the bottom of the skillet. You have to constantly stir the corn around so it won't burn. It takes less than a minute to parch the corn. When it swells up and turns a light to medium brown color, it is ready. Some of it may partially pop like pop corn. This corn can then be eaten as is or boiled into a porridge or mixed 4 oz of parched corn with a cup of cold water as a moving ration, called pinole. (this was with partially ground parched corn). It is also added to stews. It can be ground into flour. Boiled in water like a mush then eaten as is or fried. your seasoning, spicing to your personal taste would be soley up to you, if you season just as the corn comes off the heat,,the salt, pepper, chili powder, blackening season, sugar, etc should stick and back to the corn readily pots and pans, has been pretty much discussed here,,calephon was a hands down winner for its price range followed by cast iron being well favored by my self and fellow SF members.. there are postings on both and the care and feeding of cast iron in the tutorials.. electric, gas, wood box, etc,,heat is heat and whay you have is what you learn to work with,,,when you get oppurtunities to use gas, wood stoves etc,,take advantage,,it is an addition to your culinary skills to know the difference in temps vs cooking, different pans to different heat sources etc... read thru the postings there is quite a bit of info and recipes here and feel free to post any questions you have and THANKs 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
thanks for your question Lancair.. pasta carbonara,,, a very broad varity of ways of preparation so here are 2 versions to play with.. INGREDIENTS 1/2 pound bacon, cut into small pieces 4 eggs, room temperature 1/4 cup heavy cream at room temperature 1 cup grated Parmesan cheese 16 ounces dry fettuccine pasta 1/4 cup butter, softened 1/4 cup chopped parsley ground black pepper to taste DIRECTIONS Cook bacon until crisp. Drain on paper towels. In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside. Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed. Pasta carbonara II INGREDIENTS 1 tablespoon vegetable oil 1 pound white onions, chopped 1 1/2 pounds fresh mushrooms, sliced 1 tablespoon butter 2 pounds bacon 8 eggs 1 cup heavy whipping cream 2/3 cup grated Parmesan cheese 2 pounds uncooked pasta 2/3 cup chopped parsley 1/4 teaspoon crushed red pepper flakes DIRECTIONS Heat oil in a large skillet over medium heat. Saute onions in oil until tender. Drain on paper towels. Using the same pan, cook mushrooms in butter over medium heat. Stir in onions and bacon; reduce heat to low, and cook until bacon browns. In a medium bowl, beat together eggs, cream, and cheese; mix into bacon mixture. Cook, stirring, until the sauce begins to thicken. Remove from heat. Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Toss hot noodles with sauce, parsley and red pepper flakes. 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
ok,, maybe another spelling? not something I am famaliar with... heres a multi grain english muffin style bread to play with until we come up with a more info. INGREDIENTS 1 (.25 ounce) package active dry yeast 1 1/4 cups warm water (110 degrees to 115 degrees F) 1/3 cup whole wheat flour 1/3 cup quick-cooking oats 1/3 cup wheat germ 1 tablespoon sugar 3/4 teaspoon salt 2 cups all-purpose flour 1/4 cup cornmeal DIRECTIONS In a mixing bowl, dissolve yeast in water. Add whole whet flour, oats, wheat germ, sugar, salt and 1-1/4 cups of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down (no not knead). Shape into a loaf. Coat a 9-in. x 5-in. x 3-in. loaf pan with nonstick cooking spray and sprinkle with half of the cornmeal. Place loaf in pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees F for 30 minutes or until golden brown. Remove from pan and cool on a wire rack. CHEF The Hunza Food and its Cultivation Part I -- Food THE foods of the Hunza, as stated in the first chapter, consist of grains, wheat, barley, buckwheat, and small grains; leafy green vegetables, potatoes (introduced half a century ago), other root vegetables, peas and beans; gram or chick pea, and other pulses; fresh milk and buttermilk or lassi; clarified butter and cheese; fruit, chiefly apricots and mulberries, fresh and sun-dried; meat on rare occasions; and sometimes wine made from grapes. Their children are breast-fed up to three years, it being considered unjust to the living child for its lactation to be interrupted by a maternal pregnancy. The Hunza do not take tea, rice, sugar, or eggs. Chickens in a confined area destroy crops and are not kept. Looking through the diet, it will be seen that there is nothing strange to the westerner in the Hunza foods. All of them, except perhaps one or two of the smaller grain foods, are common to both peoples. The difference lies in the way they are eaten and the way they are cultivated. It is upon these differences that the better health and physique of the Hunza in the major part depends. Of cereal foods the Hunza prefer wheat, which they themselves grow and which they also get by barter from the Nagiris. Sometimes chick pea is ground up with the wheat, sometimes beans, barley, and peas are ground together. From the wheat-flour they make their bread or chapattis. This bread is the first of the Hunza foods that differs from the western bread. The Hunza prefers wheat for his bread, so do the English. In this they are alike. But in making it into bread they differ. The difference is in the grinding. The Hunza grind so that the greater part of the grain appears in the flour. Their resulting bread is wholemeal bread. It is like the Kleiebrot upon which Professor Hindhede fed the Danes, but without the extra bran. It has, of course, its own bran. The westerners grind their flour to a fine white powder and of this make their bread, which differs from the wholemeal bread in its appearance and its lack of valuable parts of the grain. McCarrison spoke of the Hunza diet as consisting of "the unsophisticated foods of Nature"; foods not subjected to artificial processes before they reach the consumer. A "sophist" is defined in the English Encyclopaedia Dictionary as "a cunning and skilful man, a teacher of arts and sciences for money." Sophistication for reasons of money does not occur in Hunza. The Hunza grow their own wheat, but some, as has been said, they get by barter from the Nagiris. They grind it between stones and make their unleavened chapattis from the fresh flour or they take the grain to the mills, where it is made into flour and stored in large chests. They therefore do not eat Nature's foods as they are. Only in the summer do they eat young green corn raw and direct. Otherwise they manipulate it by grinding and cooking. and this goes on for ever and rather interesting in what was and how it became what we know now,,LOOK UP HUNZA TRIBES here is a resipe for your bread, THE recipe is OLD and translated from early GERMAN so,,bare with me.and I cannot gaurentee its accuracy. 250g Dinkelmehl {german flour with ash}[10 OZ] 2 DL lukewarm water {2CUPS} 50g rye flour [2OZ] 150g bran [6OZ] 10g fresh yeast [1/2 OZ] 1 tl salt 1 TBL SPOON Prescription:soak Two thirds of the bran 1 hour in water to soften. Combine the two flours into abowl and mix, create a hollow in the flour add the prepared yeast, salt and the bran mixture into the hollow and knead 10 to 15 minutes long knead, until it is no longer pasty and allow to proof 90 minutes long be sure to let it double in volume. collapses and divide by two place the The two halves in a greased oblong bread pan grease the top lightly and toss remainder of the bran on top. place the Two bread forms proof again 30 minutes . Bake bread in a preheated furnace 40 minutes long with 190°C. [375 degrees] remove Bread from oven and allow to cool before dumping from pans, your gonna have to play with this a bit,,would not reccomend this to a total bread novice though it is a simple recipe you will have to gauge amounts, temps etc vs the translation.. |
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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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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And since you mentioned less fussiness in the gratin... how even do my slices actually have to be, to come out within the required limits? This gratin was three veggies––I got it out of Food & Wine (which has never failed me for decent taste and a well-written recipe), and included sweet potatoes, rutabaga, and butternut squash, layered with chicken broth, heavy cream, and some funky japanese breadcrumbs and evoo for the topping. It called for Kosher salt, too, which I had, but I thought was a weird inclusion. "What's wrong with regular salt or sea salt," says Kitties, to herself, as she frowns at the picture in the recipe. I noticed that Kosher salt was in all the recipes in that article. I figure it's the latest flavor-of-the-month trend in the non-pro cooking world, but that's just a guess..... But I had it, and so I used it. So the question embedded in all this bs...is....."how even do my slices really need to be?" I'm not a doofus with a knife, but I ain't Chef, either. I'm just sayin. 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
|
I idea of course in slicing componants is uniformity, for many reasons,
a thin slice of fresh onion on a roast beef sandwhich is nice, a smooth compliment to the taste of the roast beef, but, a 1" slice of same onion on same sandwhich, not so nice, certainly no so smooth and over powers the milder flavor of the roast, making zucchini with thick and thin slices leaves you with overcooked mush full of chunks of undercooked veggie.. deep fried thinly sliced potato are chips or crisps thick, chunks are home fries.. the main idea in food being as uniformly cut as possible is in a gratin, en crute, or even as side dishes is, evenly cooked, evenly seasoned, evenly presented to the tooth and taste buds. makes a more pleasant dining experience, generally as in congressional standards, hand grenades and shotguns, close is good enough. a few millimeters in difference is not going to effect your presentation, the quality mandolines do save time, especially in making large quanities and do make nice even julliene and slices quicker than with a knife and I have yet to see a cook that can waffle cut a potato for those weird fries..so they have their place but, not in my house,,, Thanks for your question, missed ya 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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above, kitties asked about salt, yes, she really did, its in there
Table salt (the fine white stuff you're used to seeing in a round cardboard container) usually has additives like iodine (to prevent thyroid disease) and an anti-caking agent to prevent lumping in humidity. Table salt runs about $1.25 per LB for the Purist, Table salt without iodine is available, especially in health food stores and runs 3 to 4 times the amount of regular salt IF YOU HAVE KIDS especially, Iodine treated salt should be used for its preventive measures. (see below) Sea salt is not necessarily expensive though specialty varieties like Fleur de Sel can get expensive, For cooking, regular old sea salt is superior to table salt. A 26.5oz container of Coarse Sea Salt will run about $3.00. Considering the amount of time it takes to use this quantity of salt, you really won't notice the difference unless you're pinching pennies big time. Like sea salt, kosher salt is preferred by Chefs for cooking because it has no additives and is coarsely grained and leaves more salty flavor-bursts in the food. The flakes of kosher salt are a bit lighter than sea salt, so kosher salt is often preferred for seasoning sautes, brining meats, and salting water. Experiment; choose your favorite. It usually comes in large boxes 48oz and runs about $2-3 basiclly, what make Kosher salt Kosher is the fact that nothing NON KOSHER happens to it in the processing up to and including the used of correct lubrication on the wheels of the machines that make and process the boxes, the ink on the boxes, the glue to seal the boxes etc,,,,. Finishing salts are the upper echelon of sea salts and should be used only on finished food - not while cooking. The consistency is light and flaky - coming across a little nugget of this young crystal, natural sea salt in your food is a pleasure. It brings out the flavor of the food without dominating it with an overly salty flavor. It costs much more than table salt or kosher salt about $12-$16 for 8 ounces, but once you try it, you'll see why it's worth the extra expense. Beyond the above mentioned salts, there are dozens more. But so much choice can simply confuse you, sure confuses me. The most you need is three varieties, and even that, I admit, is a bit excessive the finish salt is not a NEED IT but, you can see a marked difference in its usage.. the question of Iodine in salt "Iodine was introduced into salt at earlier this century when it was discovered that certain areas of the US had a mark deficiency in iodine in the diet of people, and people developed a neck swelling (goiter). The Great Lakes region is one of these areas where the soil is lacking iodine. Goiter can be caused when the thyroid gland swells because of a lack of iodine in the diet. Most medical advise now states that iodine in salt is no longer necessary due to our food sources arising from all over the world." A Doctors responce, "there are a variety of elements and compounds that are necessary for the proper maintenance of our life. One of these is iodine, since a small quantity of iodine is needed for the adequate functioning of the thyroid gland. A deficiency of iodine produces dire effects, as goiter, where the thyroid gland swollens due to the lack of iodine traces in the diet. The iodine affects directly the tyrhoid gland secretions, which themselves, to a great extent, control heart action, nerve response to stimuli, rate of body growth and metabolism. Iodine is available in seafood, and goiter (or goître) used to be found particularly in montaineous regions and areas far from salt water. Prevention of iodine deficiency is most simply done by eating seafood regularly or by the use of iodized salt. To overcome iodine deficits, government health officials in many countries have made dietary iodine additives (in table salt) mandatory. A lack of iodine during infancy may cause a condition known as cretinism, in which mental and physical de- velopment is severely impaired. this condition can be prevented by a food diet with adequate iodine, during pregnancy.So when you salt your food, not only you make it tasty, but you are giving to your body the essencial sodium chloride that supplies the chloride ion, necessary for the production of hydrochloric acid by our stomachs, and the sodium ion necessary to maintain the proper balance between sodium and potassium ions that has great physiological significance." Dr. M. Rodrigues I have asked 2 Doctors the same question and recieved the same answer in a nutshell from them both..so, if you have kids, USE IODIZED SALT please,, |
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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Chef thanks for including that about iodine. I started cooking with sea salt a couple of years ago, when I got seriously interested in food and at that time, IODIZED sea salt was available at my grocery. (Hain, I think). It still had that slightly different flavor that sea salt has (though I've never used the finishing salt you spoke of, and would like to try it), but it had iodine in it too. Then they stopped carrying it. I went to regular sea salt, and ended up with an iodine deficiency. Like nitrogen in soil, apparantly iodine doesn't hang around in the body and needs to be replenished. Anyway, I started noticing memory loss, inability to focus or multi-task, no energy, feeling like crap, etc. Started using table salt in at least one meal a day and ta-da....problems gone. So I found out firsthand, they're not kidding about the human body needing iodine.  If I'm not getting it in salt, I need to get it some other way. It's a bit of a pita if you like to experiment with food. Knowing when I can substitute the regular table salt without affecting the dish negatively is kind of iffy for me.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
|
SUMMER TIME AND THE LIVING IS EASY!
SUMMER TIME 
SALADS GRILLING COLD BEER AND CHILLIN' WATERMELON AND STRAWBERRY LEMONAIDE INGREDIENTS 8 cups cubed seeded watermelon 1 cup fresh strawberries, halved 1/2 cup fresh lemon juice 1 cup white sugar 2 cups water DIRECTIONS Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth. KICKED UP BURGERS INGREDIENTS 2 pounds lean ground turkey or Beef 2 tablespoons minced garlic 1 teaspoon minced fresh ginger root 2 fresh green chile peppers, diced 1 medium red onion, diced 1/2 cup fresh cilantro, finely chopped 1 teaspoon salt 1/4 cup low sodium soy sauce 1 tablespoon freshly ground black pepper 3 tablespoons paprika 1 tablespoon ground dry mustard 1 tablespoon ground cumin 1 dash Worcestershire sauce DIRECTIONS Preheat the grill for high heat. In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties. Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done. dont need to oil the grill with beef burger.. PIZZA on the Grill down and dirty INGREDIENTS 1 ready made pizza crust 2 cups shredded mozzarella cheese 1 cup tomato sauce 1/2 cup chopped green bell pepper 1/2 cup fresh sliced mushrooms DIRECTIONS Preheat an outdoor grill for high heat and lightly oil grate. Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper and mushrooms. Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly Cedar Planked Fish INGREDIENTS 3 (12 inch) untreated cedar planks 1/3 cup vegetable oil 1 1/2 tablespoons rice vinegar 1 teaspoon sesame oil 1/3 cup soy sauce 1/4 cup chopped green onions 1 tablespoon grated fresh ginger root 1 teaspoon minced garlic 2 (2 pound) salmon fillets, skin removed (sub sword, shark, halibut, grouper etc) DIRECTIONS Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill. A summer salad INGREDIENTS 3 (6 ounce) skinless, boneless chicken breast halves 1 cup Italian-style salad dressing 1 Granny Smith apple, cored and diced 2 tablespoons lemon juice 1 head romaine lettuce, chopped 1 avocado, diced 4 ounces feta cheese, crumbled 1 1/2 cups diced fresh strawberries 1 cup dried cranberries 3/4 cup balsamic vinaigrette, or to taste DIRECTIONS Place the chicken breasts and Italian dressing into a resealable plastic bag. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165 degrees F (74 degrees C), about 3 minutes per side. Set aside to cool while preparing the ingredients for salad, then dice. Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries. Gently toss the salad with the balsamic vinaigrette, and serve immediately. ENJOY 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
| Okay, Chef, I know you have been having computer problems and are probably still getting settled into the homestead, AND you have health issues AND are involved in bringing forth a July 4 TEA Party. But I wanna know WHY many foods rise MORE in the MIDDLE? For examples, look at cakes and pies. They are almost ALWAYS higher in the middle once cooked. What is the scientific explanation? I know there are work-arounds, but are there ways to prevent it happening? I've even seen hamburgers come off the grill shaped like eggs of ground beef! |
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Originally Posted By Skunkum:
Okay, Chef, I know you have been having computer problems and are probably still getting settled into the homestead, AND you have health issues AND are involved in bringing forth a July 4 TEA Party. But I wanna know WHY many foods rise MORE in the MIDDLE? For examples, look at cakes and pies. They are almost ALWAYS higher in the middle once cooked. What is the scientific explanation? I know there are work-arounds, but are there ways to prevent it happening? I've even seen hamburgers come off the grill shaped like eggs of ground beef! BILL.,............. BILL!!!!!!!!!!!!!!!!!!!!!!!!! BILL NYE 
well I tried Bubba, the left wing, global warming agreein. progressive loving scientist of fame and fortune aint commin! 
so you're gonna have to put up with my best guestimate based on experience.. if you take 5 oz of ground beef, pat it very firm, get the egdes packed REAL TIGHT, then throw it on a grill at just the right temp, there is about a 60% chance it will swell up like a Hocky Puck..why, steam is trapped inside the patty, the seared edges are like the side walls of a tire, the flat side is like the tread of the tire. hard and solid on the edges, softer and more flexible on the top and bottom, now, add heat, steam vapor forms and it swells up lilke a tick. if you didnt get it tight enough, it wont work, cakes, cookies etc are all doing the same thing in theory, edges, tops and bottoms seal first and trap gasses inside and cause the batter to rise, thanks ,good question and hope that helps.. 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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Originally Posted By Klugman:
This thread is awesome, just discovered it today! Already copied, pasted and printed three receipes. Many thanks Chef for all your time.   Why, thank you, appreciate the feedback and welcome to our thread.. 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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Originally Posted By jsteih:
I got a good one... What do you do with radishes? I have more than I can eat. Raw is good but it can get a little old after a while. Radishes.....
you want recipes for radishes
just damn.... radishes..
once again, someone comes in here wanting to play stump the Chef... 
who the HELL EATS RADISHES 
Radishes are actually pretty good SHTF food, little care, few critters infect them, low amount of labor V yeild they store OK in root cellers and are a decent filler in lots of recipes for soups, stews and salads,,just add as you would turnips Radish salad with fresh Parsley, chopped egg and EVOO INGREDIENTS 2 medium shallots, minced 2 teaspoons Dijon mustard 3 tablespoons rice wine vinegar Salt and pepper, to taste 1/2 cup extra-virgin olive oil 4 cups thinly sliced radishes 1 cup Italian flat-leaf parsley (whole leaves, washed, patted dry, stems discarded), lightly packed 4 large hard-cooked eggs, in small dice DIRECTIONS Whisk shallots, mustard and vinegar with a generous sprinkling of salt and pepper in a 2-cup measuring cup. Gradually whisk in oil in a slow, steady stream to form a thick dressing. (Can be covered and held at room temperature several hours.) Place radishes, parsley and chopped eggs in a medium bowl. (Can be covered and refrigerated for several hours.) When ready, toss with dressing, adjust salt, pepper and vinegar to taste, and serve. Ceviche INGREDIENTS 5 large lemons, juiced 1 pound jumbo shrimp, peeled and deveined 1/4 cup chopped fresh cilantro, or to taste tomato and clam juice cocktail 2 white onions, finely chopped 1 cucumber, peeled and finely chopped 1 large tomatoes, seeded and chopped 3 fresh jalapeno peppers, seeded and minced 1 bunch radishes, finely diced 2 cloves fresh garlic, minced tortilla chips DIRECTIONS Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips. Grilled Radishes INGREDIENTS 20 ounces radishes, sliced 2 cloves garlic, minced 2 tablespoons butter, cut into small pieces 1 cube ice salt and pepper to taste DIRECTIONS Preheat the grill for high heat. Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents. Place foil packet on the grill, and cook 20 minutes, or until radishes are tender. Radish Greens soup INGREDIENTS 2 tablespoons butter 1 large onion, diced 2 medium potatoes, sliced 4 cups raw radish greens 4 cups chicken broth 1/3 cup heavy cream 5 radishes, sliced DIRECTIONS Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices thanks for your question, it was a pretty good one 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 Masha:
CHEF, I'm posting this one here instead of IM in case it helps others too. I have a coffee problem. I always buy Starbucks ground coffee and am accustomed to its quality. Last time at the store, Starbucks was all sold out other than decaf (peak coffee? preban coffee?) so I bought a brand that happened to be on sale. It's "Cobblestone" with a note "artifically sweetened." This coffee is so horrible. It literally has an "oily" texture when I brew it. Nothing has changed in my brewing process. What the hell is wrong with this coffee? It is just disgusting. I hate to waste $8.99. My old friend Masha... 
First,,  any "coffee" that is "artificially sweetened" should send off Rockets and flares ,
MAN DOWN, MY GOD  , why am I buying this ...reaction to anyone...
you must have been thinking of other things, like Bewbies or Obamanation, or giving money to Unions and Parties and Union Parties on Planes in Detroit, or Detroit Executives flying Private Planes to Beg for MY MONEY to support these Union thug's while dining on Lobster and caviar..... or PIE.. . Coffee bitterness is sometimes a negative, but omnipresent, aspect of the beverage. At low levels, bitterness helps tame coffee acidity and adds another favorable dimension to the brew. However, at high levels, a bitter coffee compound can overpower the other components present in coffee producing an undesirable effect. Bitter coffee results from the interaction of certain compounds with the circumvallate papillae on the back of the tongue. Astringency, on the other hand is caused by compounds that can precipitate salivary proteins on the tongue. We will often mistakenly attribute astringency and any other potent characteristic of the coffee to the bitterness. Various coffee scientists have made the following observations concerning bitter coffee, which were presented in a review article by McCamey et al.: The perceived bitter taste in the mouth from coffee is correlated to the extent of extraction. The extent of extraction is dependent upon the roast, the mineral content of the water, water temperature, time, grind size, and brewing procedure. Bitterness is reduced in coffee brewed with either soft or hard water relative to distilled water (Voilley et al., 251). Bitterness is correlated with the total dissolved solids of a coffee. Perceived coffee bitterness is lower when coffee is brewed hot than when cooler water is used. This is hypothesized to be due to the heightened aromatics released in hot coffee, which counteract the bitterness (Voilley et al., Eval., 287). Coffee bitterness is decreased by the addition of sucrose, sodium chloride, or citric acid. Hydro colloids, in general, were found to decrease the perception of coffee bitterness (Pangborn, 161). Robusta coffee contains higher levels of both caffeine and chlorogenic acids, which are partly responsible for bitterness and astringency in coffee. Several investigators have found that the processing of coffee (wet or dry processing) does not affect the perceived bitterness of coffee even though the overall flavor profile is significantly different (Clarke and Macrae; and Clifford and Wilson). Caffeine has a distinct bitter taste and has a test threshold of only 75-155 mg/L (60-200 mg/L found by Clarke). However, Voilley considers caffeine to only account for around 10% of the perceived bitterness in coffee. Hardwick found that the bitterness of caffeine is weakened when polyphenols are introduced. Maier reported that the sourness of coffee was diminished by increased bitterness. Astringent and metallic tastes in coffee have been attributed to dicaffeoylquinic acids, but not the monocaffeoylquinic acids (Ohiokpehai et al., 177). Trigonelline is perceived as bitter at concentrations of 0.25%, whereas chlorogenic acids necessitate a concentration of 0.4% at pH of 5 to be perceived as bitter (Ordynsky, 206). Trigonelline degradation is proportional to roast degree. Its by products include pyridine's, which are said to contribute a roasty aroma to the coffee. Quinic acid––a degradation product of chlorogenic acids––is present at twenty times its threshold value and is partly responsible for the perceived bitterness in coffee (McCamey, 176). Furfuryl alcohol is thought to contribute a burnt and bitter taste to coffee (Shibamoto et al., 311). Making Coffee Less Bitter Based upon the previous analyses, a number of steps could be introduced for making coffee less bitter: Medium roasted coffee has less soluble solids, a higher acid content, and a potent aroma when compared to darkly roasted coffee. All of these factors are known to reduce perceived bitterness. Decaffeination slightly reduces the perceived coffee bitterness. Allowing the coffee to soak in fresh water for approximately twenty-four hours after the fermentation process––as is done in Kenya––is said to reduce coffee bitterness. Brewing via a drip system reduces coffee bitterness relative to French press or other soaking methods, but this is likely due to the decrease in soluble solids, which is positively correlated with bitterness. A coarser grind reduces coffee bitterness. However, the proper grind size should always be used to ensure proper extraction. Lastly,,In part Opinion, In Part Experience I will say this cheap coffee is oily, they roast it too long, trying to extract the most flavor from it, thus creating an oily, bitter, foul tasting product that isn't fit for man or beast.. Marketing, pretty packages, Cute names and impulse buys has created a market for small roasting houses to be created and creative, and, for mass production coffee roasters to take the "cheap bean of the week" and attempt to remove us from our money. Bean of the week being, all the bitter and broken beans rejected by Community Coffee, which buys the beans rejected by Folgers, who buys the bean rejected by Maxwell house who buys the beans rejected by every body else. Sorry, I can not give you a good answer or suggest what to do with your coffee,,,other than take it as a relatively inexpensive lesson on Cheap coffee and get to a store for more, better product,,good new, PLANTS like coffee,,put old grounds in your compost or sprinkle fresh coffee on your potted plants to help repel some insects. I use and recommend 4 coffees that experience says are safe, consistent in beans used, roasting times and methods and lastly, within Worth of product V cost of product Listed in the relationship to which I buy and use the coffee I drink an average of 2 pots a day of. 1. YUBAN DARK Roast I have really grown to like this for the cost V product 2. Seattle's Best Henry's blend, Is my guest coffee 3. Starbucks Breakfast blend if its on sale and cheaper than seattles best 4. Yuban regular roast ETA: Commercial Coffee, I have used for about 15 years in all my hotel restuarants and banquet facilities. ROYAL CUP FRENCH ROAST soley and reccomend it for everyone they also have a very good line of "specialty coffees" I have used for my coffee bars and Branded coffees in my upscale operations. a GREAT Blog on Coffee, very accurate, a little opinionated,,good read Coffee Glossary Acidity Acidity is a characteristic of high-grown coffees. It may run from high to low or lacking altogether in coffee in which case the coffee would taste flat or dull. Slightly sour and sharp, this characteristic quality points up the flavor and gives it snap. Bitter This taste is found in over-extracted brews as well as in over roasted coffees and those with various taste defects. This basic taste occurs at the back of the tongue and comes from the minerals and acids that occur naturally in all coffees. Roasting is the key. Body An adjunct to taste, this is the richness or heaviness. It is the tactile impression of weight and texture in the mouth. Coffees can run from watery to full to thick or even syrupy. Other descriptive terms might be buttery, oily, rich, smooth or even chewy. Carbony A characteristic of very dark-roasted coffees, this shows as a burnt, bitter mainly aromatic taste. Clean Simply stated, the opposite of dirty. This characteristic is noted in all fine, washed coffees and most often implies clarity of flavor impression. Dry Sometimes used beside the word astringent, this usually is found in the finish of the coffee on the palate. Earthy This aromatic cue shows as an undesirable dirt odor and flavor taint. Sometimes called groundy or perhaps musty. Flat Simple stated ––––- a lack of acidity, dull and lifeless. Flavor Comprising the three top indicators for coffee (aroma, acidity and body), this is a coffees total impression on your senses. Like wine, the adjectives are varied: spicy, chocolaty, nutty, smokey, fruity––––-or grassy, earthy, rubbery, musty or woody. Full Incorporating the good characteristics of flavor, body, acidity, aroma to indicate a coffee of strong character. Lively Acidity is the key in this characteristic in that it points up the flavor and gives the coffee its verve. Mild “Milds” are any coffee grown outside of Brazil. As to ‘milds’ and taste, this usually connotes a balanced coffee without extremes, even through the palate. Nutty An indication of a lack of coffee flavor—or—peanutty. It is usually reminiscent of freshly roasted peanuts, almonds, hazelnuts, etc. Past-croppish Said of coffees that have deteriorated in the green state before roasting and thus taste as if from a past crop. Strawy or woody. Pungent This word drifts into shades of personal subjection's. In coffee, it can mean a strong and penetrating effect on the palate and nose. Not the same as pungency of tea. Rich This word is sometimes overused, but generally indicates depth and complexity of flavor and full buttery, almost oily body. Scorched Usually caused by brewing with boiling water. An unpleasant bitter or acrid taste. Smooth Sometimes synonymous with neutral, this coffee is low in palate acidity. Soft Similar to smooth with low acid characteristics. Well rounded flavor with a lack of harshness––-mellow, sweet. Sour Not to be confused with acidity. A distinctly sour, rank or rancid taste is a defect, often due to improper processing. Stale Roasted coffee that has faded in quality after excessive exposure to air. Aroma changes from flat to rancid. Flavor changes from bitter to rancid and tastes cardboardy. Strong Used to indicate intensity of either defects or virtues (as in ‘a strong, sour taste’ or ‘a strong, fine aroma’). A strong-flavored coffee is not necessarily a fine-flavored coffee. Hope this helps Mash 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
|
Originally Posted By douglasmorris99:
Thanks! The oiliness is just unmistakable. I should not allow myself to run out of my usual brand (no coffee in my preps! heaven forfend!). Yes I was thinking about the Obama Nation when I bought an alternative brand. I shall hie myself to the store posthaste and resupply with Starbucks, my usual. I only brew one small pot per day... Thanks again! You've been helping me for a year, ever since I had "my first time with a goose" last Christmas, IIRC.
Originally Posted By Masha:
MAN DOWN, MY GODCHEF, I'm posting this one here instead of IM in case it helps others too. I have a coffee problem. I always buy Starbucks ground coffee and am accustomed to its quality. Last time at the store, Starbucks was all sold out other than decaf (peak coffee? preban coffee?) so I bought a brand that happened to be on sale. It's "Cobblestone" with a note "artifically sweetened." This coffee is so horrible. It literally has an "oily" texture when I brew it. Nothing has changed in my brewing process. What the hell is wrong with this coffee? It is just disgusting. I hate to waste $8.99. , why am I buying this ...reaction to anyone...
you must have been thinking of other things, like Bewbies or Obamanation, or giving money to Unions and Parties and Union Parties on Planes in Detroit, or Detroit Executives flying Private Planes to Beg for MY MONEY to support these Union thug's while dining on Lobster and caviar..... or PIE.. Lastly,,In part Opinion, In Part Experience I will say this cheap coffee is oily, they roast it too long, trying to extract the most flavor from it, thus creating an oily, bitter, foul tasting product that isn't fit for man or beast... You also made me LOL with "Man Down" I'm going to shout that out whenever I run out of something key now. Man down! |
"Happiness is a freshly empty M299 rail." -Darkstar117 10/26/08
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Originally Posted By Masha:
Originally Posted By douglasmorris99:
Thanks! The oiliness is just unmistakable. I should not allow myself to run out of my usual brand (no coffee in my preps! heaven forfend!). Yes I was thinking about the Obama Nation when I bought an alternative brand. I shall hie myself to the store posthaste and resupply with Starbucks, my usual. I only brew one small pot per day... Thanks again! You've been helping me for a year, ever since I had "my first time with a goose" last Christmas, IIRC.
Originally Posted By Masha:
MAN DOWN, MY GODCHEF, I'm posting this one here instead of IM in case it helps others too. I have a coffee problem. I always buy Starbucks ground coffee and am accustomed to its quality. Last time at the store, Starbucks was all sold out other than decaf (peak coffee? preban coffee?) so I bought a brand that happened to be on sale. It's "Cobblestone" with a note "artifically sweetened." This coffee is so horrible. It literally has an "oily" texture when I brew it. Nothing has changed in my brewing process. What the hell is wrong with this coffee? It is just disgusting. I hate to waste $8.99. , why am I buying this...reaction to anyone...
you must have been thinking of other things, like Bewbies or Obamanation, or giving money to Unions and Parties and Union Parties on Planes in Detroit, or Detroit Executives flying Private Planes to Beg for MY MONEY to support these Union thug's while dining on Lobster and caviar..... or PIE.. Lastly,,In part Opinion, In Part Experience I will say this cheap coffee is oily, they roast it too long, trying to extract the most flavor from it, thus creating an oily, bitter, foul tasting product that isn't fit for man or beast... You also made me LOL with "Man Down" I'm going to shout that out whenever I run out of something key now. Man down! excellent, move forward and sin no more.. 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
|
CHEF,
i have come across a great pumpkin cake recipe. it is absolutely amazing! Pumpkin Spice Layer Cake w/ Caramel & Cream Cheese Frosting CAKE: 3 cups all purpose flour 2 tsp baking soda 2 tsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp freshly grated nutmeg 1/4 tsp ground allspice 1/4 tsp ground cardamom 1 - 15oz can pure pumpkin 1 1/2 cups sugar 1 1/4 cups vegetable oil 4 large eggs 2 tsp finely grated orange peel FROSTING: 1 - 1lb box powdered sugar, divided 1/2 cup + 1 tbs of heavy whipping cream 1 tsp vanilla extract 1/4 tsp salt 1 - 8oz pack cream cheese (room temp.) 1/4 cup (1/2 stick) unsalted butter (room temp.) candied orange peel CAKE PREP: 1.)Preheat oven to 350*. Butter and flour 2 - 9" cake pans with 1 1/2 sides. Tap out any excess flour. Whisk the first 9 ingredients into large bowl. Using an electric mixer beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture, beat on low speed just to blend. Divide batter between two prepared pans. 2.)Bake cakes until tester inserted into center comes out clean. (ABOUT 33 minutes) Cool in pans for 10 minutes. Invert onto rack, then turn topside up to cool completely. FROSTING: 1.)Sprinkle 1/2 cup powdered sugar over bottom of small non-stick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally. (about 2 minutes) Carefully stir in 1/2 cup cream, vanilla, and salt. (mixture will bubble vigorously) Stir until any caramel bits dissolve. Stir in remaining 1 tbs cream. Strain into small bowl. Cool caramel to room temperature. 2.)Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter into large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread. (about 2 hours) FINAL PREP: 1.)Using long serrated knife, trim round tops from cake. Place 1 cake layer (cut side up) on cake plate. Spread 3/4 cup frosting over it. Place second layer atop first layer (cut side down). Cover top and sides of cake with remaining frosting, creating smooth surface. Garnish with candied orange peel before serving. |
"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 tlee_20:
CHEF, i have come across a great pumpkin cake recipe. it is absolutely amazing! Pumpkin Spice Layer Cake w/ Caramel & Cream Cheese Frosting CAKE: 3 cups all purpose flour 2 tsp baking soda 2 tsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp freshly grated nutmeg 1/4 tsp ground allspice 1/4 tsp ground cardamom 1 - 15oz can pure pumpkin 1 1/2 cups sugar 1 1/4 cups vegetable oil 4 large eggs 2 tsp finely grated orange peel FROSTING: 1 - 1lb box powdered sugar, divided 1/2 cup + 1 tbs of heavy whipping cream 1 tsp vanilla extract 1/4 tsp salt 1 - 8oz pack cream cheese (room temp.) 1/4 cup (1/2 stick) unsalted butter (room temp.) candied orange peel CAKE PREP: 1.)Preheat oven to 350*. Butter and flour 2 - 9" cake pans with 1 1/2 sides. Tap out any excess flour. Whisk the first 9 ingredients into large bowl. Using an electric mixer beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture, beat on low speed just to blend. Divide batter between two prepared pans. 2.)Bake cakes until tester inserted into center comes out clean. (ABOUT 33 minutes) Cool in pans for 10 minutes. Invert onto rack, then turn topside up to cool completely. FROSTING: 1.)Sprinkle 1/2 cup powdered sugar over bottom of small non-stick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally. (about 2 minutes) Carefully stir in 1/2 cup cream, vanilla, and salt. (mixture will bubble vigorously) Stir until any caramel bits dissolve. Stir in remaining 1 tbs cream. Strain into small bowl. Cool caramel to room temperature. 2.)Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter into large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread. (about 2 hours) FINAL PREP: 1.)Using long serrated knife, trim round tops from cake. Place 1 cake layer (cut side up) on cake plate. Spread 3/4 cup frosting over it. Place second layer atop first layer (cut side down). Cover top and sides of cake with remaining frosting, creating smooth surface. Garnish with candied orange peel before serving. that does look like an an excelletn recipe,,how about a Pic?? something to drool over a bit? thank you and thank you for sharing the Recipe... 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
|
Originally Posted By douglasmorris99:
that does look like an an excelletn recipe,,how about a Pic?? something to drool over a bit? thank you and thank you for sharing the Recipe... CHEF i will post a pic monday night when i make my thanksgiving cake.
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"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
|
Chef,
yeast rolls. i have been making yeast rolls following a recipe that my grandmother taught me how to make. been doing so for quite some time. her grandmother taught her. its a simple recipe but they're great rolls. what is your favorite yeast roll recipe? heres the one i am using (its kinda simple) YEAST ROLLS 1 pack of active dry yeast 5 cups self-rising flour 1/2 cup sugar 1/2 cup lard 2 cups warm water PREP: mix 2 cups warm water with 1 pack of active dry yeast. let sit until it "blooms" (ferments) (usually 5 minutes or so) while waiting on yeast: in a large bowl, sift 5 cups self-rising flour. add in 1/2 cup sugar add 1/2 cup lard MIX! add yeast/water to flour mixture. KNEAD! add more water if needed. leave in large bowl and cover with wet towel for 1 hour. grease 2 9" cake pans with 1 1/2 sides (lard, butter & flour, etc..) using flour so it does not stick, make your rolls out. (about palm size for me) place rolls into pans. this recipe makes 12 rolls for me. 5 rolls around the outside of the pan and one in the center. cover rolls in pan with a wet towel for 30 minutes. bake at 400* for 30 minutes. (give or take) would you change anything? -Tim |
"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
|
Originally Posted By tlee_20:
Chef, yeast rolls. i have been making yeast rolls following a recipe that my grandmother taught me how to make. been doing so for quite some time. her grandmother taught her. its a simple recipe but they're great rolls. what is your favorite yeast roll recipe? heres the one i am using (its kinda simple) YEAST ROLLS 1 pack of active dry yeast 5 cups self-rising flour 1/2 cup sugar 1/2 cup lard 2 cups warm water PREP: mix 2 cups warm water with 1 pack of active dry yeast. let sit until it "blooms" (ferments) (usually 5 minutes or so) while waiting on yeast: in a large bowl, sift 5 cups self-rising flour. add in 1/2 cup sugar add 1/2 cup lard MIX! add yeast/water to flour mixture. KNEAD! add more water if needed. leave in large bowl and cover with wet towel for 1 hour. grease 2 9" cake pans with 1 1/2 sides (lard, butter & flour, etc..) using flour so it does not stick, make your rolls out. (about palm size for me) place rolls into pans. this recipe makes 12 rolls for me. 5 rolls around the outside of the pan and one in the center. cover rolls in pan with a wet towel for 30 minutes. bake at 400* for 30 minutes. (give or take) would you change anything? -Tim Tim, such a classic recipe, working as well for you as it can? what isnt broke, dont fix..
when I make Yeast rolls, which is not often as I dont like them, or any other yeastie breads just a personal thing dont like that monkey bread or pillow soft wonder bread type pullman loaves, I did as a kid, but as an adult, not so much.  ..I prefer thick,hearty, multigrains, pumpernickle, spelt breads.
But, when calledupon, MY recipe I actually got from the then retired Baker from the Parker house Hotel in Boston. HE was well into his 70's in the late 1970's when I got the recipe, He said he got the recipe from the orginal Chef of the hotel when he was 19 or 20 and the Chef was very old and He swore it is the orginal recipe from the 1800s and proportedly it is still used today.. so.. I am not gonna look it up from my bakers book, as it is packed..so I am kiting this one from Bobby Flay, he got it from the Parker House Hotel of today and they from the Boston Cooking-School Cook Book by Fanny Farmer in 1896, reading through it. it looks pretty spot on to what I have for ingridiants and fermenting/cooking times. HERE goes.. Parker House Rolls Ingredients 6 cups all-purpose flour (about) 1/2 cup sugar 2 teaspoons salt 2 packages active dry yeast 1 cup margarine or butter (2 sticks), softened 1 large egg Directions In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.) Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest. Preheat oven to 400 degrees F. In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom. On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes. Bake rolls for 15 to 18 minutes until browned. now, the fold in half you see above it what makes this basic yeast roll, the Parker House Roll. the Parker house roll is probably the most famously recognised dinner roll on the planet and comes in dozens of ways, fresh, frozen, as Hawia bread, and others, But, I would put the second most well known yeast roll as, "the Throwed Roll" from Lamberts Cafe in Sikeston MO. and other places the throwed rolls Lamberts Cafe Throwed Rolls 1 teaspoon granulated sugar 1 package dry active yeast 1/4 cup tepid water ( 105 to 110 degrees F) 1 cup warm milk 1/4 cup melted butter 1/4 cup granulated sugar 1 egg beaten ( at room temperature) 1 teaspoon salt 4 cups all-purpose flour, divided Combine the 1 teaspoon of sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in large bowl. Stir in the yeast mixture and 3 1/2 cups of the flour, adding a bit more if necessary to make a soft pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently, 4 to 5 minutes, adding flour if necessary, until dough is smooth and silky. Return to bowl, cover with plastic wrap and let rise in warm place until doubled in size. Butter a 12 cup muffin tin. Punch down dough. Pinch off pieces about 1 1/2 inches in diameter ( enough to fill 1/2 of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. ( It should be a tight fit). Cover dough loosely with plastic wrap for 45 minutes. Preheat oven to 350 degrees F. Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they are cool enough to throw. Makes 12 rolls. Thanks for the Topic 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
for those of you that are my regualar readers..You know I have been trying to buy a house for about 5 months .well
on friday, I signed the closing papers and take possession Maybe Monday, for certain Tuesday, if I have to use force
so... here is my new home, I will post better pictures after I am settled... 
3/2 on 9 acres, year round creek, 1/3 is a virgin woodlot, 1/4 of a stock pond my neighbor doesnt know I own and a 25x30 slab for future barn/carport
needless to say, I am anxious, issue is the funding transferring V me taking possession at 4pm on a friday..bullshit..but, it is what it is.. here is the back yard from the dining room window 
My Kitchen.. 
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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
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CONGRATS! to you Chef. great looking place you got there.
cant wait to see some dinner pics from ya. any deer on the land? dont know the surroundings, but looks like you could hunt from your back porch. lol |
"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 tlee_20:
CONGRATS! to you Chef. great looking place you got there. cant wait to see some dinner pics from ya. any deer on the land? dont know the surroundings, but looks like you could hunt from your back porch. lol thank you..and actually, My Neighbor, the one who doesnt know he put one end of his pond on my property, has a feeder near the pond..while walking the property last month, I found where a good dozen deer had been sleeping the night before in MY FIELD.. I also saw Piggie tracks. the house is in NE Texas, towards Okla. Paris, Texas, where else should a retired chef go but Paris? Dinner pics will come after I get settled in a bit, maybe before Christmas..and maybe in 09 I may start that cooking class that was bandied about.. thanks again.. |
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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Nice looking home chef...
I decided to use a slightly modified recipe for the game hens that I found online. I skinned and removed fat from the birds, washed and dried, then rubbed inside and out with rosemary, thyme, and salt. Put in the crockpot and covered with smoked hog jowl bacon.. Should I remove some of the fat and juices from the pot as it cooks, or leave it all in there until the end. When it is cooked, I plan on using the broth to make rice, any tips here since it will probably be very greasy broth? Or did I ruin two hens trying this? 
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Originally Posted By smburnette:
Nice looking home chef... I decided to use a slightly modified recipe for the game hens that I found online. I skinned and removed fat from the birds, washed and dried, then rubbed inside and out with rosemary, thyme, and salt. Put in the crockpot and covered with smoked hog jowl bacon.. Should I remove some of the fat and juices from the pot as it cooks, or leave it all in there until the end. When it is cooked, I plan on using the broth to make rice, any tips here since it will probably be very greasy broth? Or did I ruin two hens trying this? http://i486.photobucket.com/albums/rr225/wot_racing/crockpot.jpg thanks on the compliments, hope it proves to be the place I think it is. .
and. no, you didnt ruin a thing... you are going to have a bit of grease..and I would not have defatted the chicks..most of the flavor is in the fat of the bird,,but no worries and in Crock pot cookery, I also find for my taste anyways, it cooks flavor out of the bird..beef and pork seem to take to the slow cooking method with out losing as much flavor. the bacon is going to give you grease but some careful GENTLE skimming with a ladle, then a slice of bread will take care of that. If you get too agressive while skiming, you will be stirring, and then have to wait to start over.. the bread, being a final skim will make it as clear as it can get.. I have almost always found that a bit of bouillion added to any stock instead of using salt will improve the stocks overall taste and consistancy. would like AAR and pic please 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
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Originally Posted By Kitties-with-Sigs:
Thanks Chef!  you are quite welcome 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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Chef,
Thanks for sharing all these wonderful recipes! Any recipes for a seafood au-gratin? The wife and I visited Charleston, SC several years ago and had a seafood au-gratin dish that was creamy, cheesy and just awesome. We have tried to make several that we have found on the internet but they never came close to the one in SC and they really lacked in flavor. Thanks, Jason |
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Originally Posted By Skunkum:
Hey, Chef Morris: Have you heard any more from Matt45? I was hoping for some kind of AAR.... like how to turn a Mr. Coffee into hot plate, etc. Enquiring Minds want to know! Skunk, last I heard he was asshole and elbows covering his bosses ass for a week or more, Think the command was changing , he was doing AOK and keeping his ass well coverd and scarfing down some chow I sent to the sand box MATT WHERE YA BEEN??? 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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Originally Posted By The_Accuser:
Chef, Thanks for sharing all these wonderful recipes! Any recipes for a seafood au-gratin? The wife and I visited Charleston, SC several years ago and had a seafood au-gratin dish that was creamy, cheesy and just awesome. We have tried to make several that we have found on the internet but they never came close to the one in SC and they really lacked in flavor. Thanks, Jason Thank you Jason, I used to make a pretty mean Gratin when it was in voque many years ago, for those who are saying WTF is Gratin?? Gratin is a widely-used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs and butter. Gratins are also frequently sprinkled with grated cheese and FYI, there are even special Gartin crockerys oblong cassorles with "ears" on the market. INGREDIENTS 1 onion, chopped 1 green bell pepper, chopped 1 cup butter, divided 1 cup all-purpose flour, divided 1 pound fresh crabmeat 4 cups water 1 pound fresh shrimp, peeled and deveined 1/2 pound small scallops 1/2 pound flounder fillets 3 cups milk 1 cup shredded sharp Cheddar cheese 1 tablespoon distilled white vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1 pinch ground black pepper 1 dash hot pepper sauce 1/2 cup grated Parmesan cheese DIRECTIONS In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately. Hope that helps 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
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yzryl556 asked about cottage cheese, Both Fordguy and Feral posted threads about makeing cheese, mozzeralla by feral, dont recall Ford type
cottage cheese is where that process is stopped once curd is created, cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains. The curd is usually washed to remove acidity giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milks with different fat levels and in small curd or large curd preparations. Cottage cheese which is pressed becomes hoop cheese, farmer cheese, pot cheese or queso blanco. Cottage cheese may be eaten straight. It is also eaten with fruit, with fruit puree, on toast, in green salads, - or as an ingredient in recipes like jello salad and various desserts. It can be used to replace grated cheese or ricotta cheese in most recipes (such as lasagna). The term "cottage cheese" is believed to have originated because the simple cheese was usually made in cottages from any milk leftover after making butter and a common food found in both cities and farms for many hundreds of years, An older term for cottage cheese is curds and whey said little Miss Muffet .
making simple cottage cheese Ingredients: 1 gallon 2% milk 1/2 cup vinegar salt to taste [1 tsp avg] Directions Heat the milk to 190F. Add the vinegar and allow the mixture to cool. When cool, pour the mixture, into a colander and drain off the whey. Pour the curds into a bowl and sprinkle on the salt and mix well. You can add a little cream for a smoother texture. Cheese spead INGREDIENTS 1 cup butter, room temperature 1 (24 ounce) carton cottage cheese 3 green onions, minced 3 stalks celery, minced 1 jalapeno pepper, seeded and minced, or to taste 1 tablespoon chopped fresh dill 1/4 cup chopped fresh cilantro salt to taste DIRECTIONS Beat the butter and cottage cheese together in a bowl with a whisk or fork until smooth. Stir in the green onions, celery, jalapeno, dill, and cilantro. Season with salt. 4 cheese Lasagne INGREDIENTS 16 ounces uncooked lasagna noodles 1 (26 ounce) can spaghetti sauce 1 pound cottage cheese 8 ounces shredded mozzarella cheese 8 ounces shredded Cheddar cheese 1 cup grated Parmesan cheese DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer. Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden. "Iialian Hummus" INGREDIENTS 1 cup non-fat cottage cheese 1 (15.5 ounce) can cannellini beans, drained 1 bunch fresh basil, chopped 1 pint grape tomatoes, coarsely chopped 1 clove garlic, minced salt and pepper to taste DIRECTIONS In a blender or food processor, blend the cottage cheese, beans, basil, tomatoes, garlic, salt, and pepper until smooth. CHEESECAKE INGREDIENTS 1/2 cup graham cracker crumbs 2 cups cottage cheese 16 oz cream cheese, softened 1 cup sugar 4 eggs 1 tablespoon lemon juice 1 teaspoon vanilla extract 1/4 cup all-purpose flour 2 cups sour cream DIRECTIONS Sprinkle the crumbs over the bottom and up the sides of a greased 10-in. springform pan. In a blender or food processor, puree cottage cheese; set aside. In a mixing bowl, beat cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla, flour, sour cream and pureed cottage cheese. Pour into pan. Bake at 325 degrees F for 60-70 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Slice with a wet knife. Cottage cheese pancakes INGREDIENTS 1 cup cottage cheese 1/3 cup all-purpose flour 2 tablespoons vegetable oil 3 eggs, lightly beaten cooking spray DIRECTIONS Combine cottage cheese, flour, oil, and eggs in a large bowl. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Deviled cottage cheese spread for sandwiches or crackers etc INGREDIENTS 1 cup non-fat cottage cheese 2 tablespoons fat-free mayonnaise 2 tablespoons plain low-fat yogurt 1 tablespoon yellow mustard 1 teaspoon soy sauce 1/4 teaspoon ground turmeric 1 teaspoon vegetarian Worcestershire sauce 2 teaspoons rice wine vinegar 1 (8 ounce) container firm tofu 5 green onions, minced DIRECTIONS In a food processor or blender combine cottage cheese, mayonnaise, yogurt, mustard, soy sauce, turmeric, Worcestershire sauce and vinegar. Process until well blended. Add tofu and pulse a few times, maintaining a bit of texture. Stir in green onions. Refrigerate for at least 3 hours to allow flavors to meld. Hope that gives you some ideas.. 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