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Friday, November 30, 2018
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Help! I have a Cook Off
Hello there! As the title suggests, I have a cook off against my friend to see who the Ultimate Cook is and I cannot have my honor destroyed! The theme is Italian food and consists of three courses, I have decided on these items for my menu:
-Appetizer: Romaine Salad with a light balsamic vinaigrette
-Entree: Chicken Parmesan with Penne Pasta
-Dessert: Panna Cotta with a blackberry sauce
Now, ive come to ask for help for the reason that I want something to kind of shake up these recipes and really make the ingredients pop. (Also any suggestions to switch out the romaine with another leafy green in light of the outbreak). I’d like to know if there’s anyone out there that has a good marinara recipe, as well as any good recipes for the Panna Cotta and how to make the Chicken Parmesan especially unique. Thanks for your help!
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White fish with roasted garlic?
I want to make something with fish tonight. Maybe tacos, maybe fish on salad. I also want to roast some garlic (which u have never successfully done). Any ideas on how to mix the two or should I just keep them separate?
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Please help! Need a good recipe for a vegetable side. First time cooking for the in laws tomorrow.
Making pot roast and twice baked potatoes. Would like something that would go good with this.
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bon appetit
Quick and Easy Toilet Meals?
I've lately enjoyed eating my dinner meals while on the toilet to aid in saving time so I can watch more TV at night.
I was curious if anyone had any yummy ideas for quick and easy meals to eat while on the toilet?
Lately I've been enjoying alternating a Lunchable meal with Capri Sun drink one night and a Kid Cuisine with Beef Broth drink the next night. I do this for 6 straight nights and leave Saturdays for fasting.
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How to Make Takoyaki. No Takoyaki Pan? No Problem (Japanese Octopus Balls)
https://ift.tt/2P9a6fv
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bon appetit
bon appetit
Thursday, November 29, 2018
Searching for an easy Christmasy recipe to take to a party!
OK, yall hit it out of the park with Pumpkin Fluff Dip for my last party. So I'm hoping for a repeat. I want to bring something to a Christmas themed party on Saturday evening. A dip or sweet cheese ball sounds awesome. I'm recovering from surgery, so something super easy that I can do, or that my baking illiterate husband can throw together. Thanks in advance!!
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bon appetit
What are your guys’ favorite recipes with ground turkey?
I’m about to make dinner and want to try something new
Please don’t suggest burgers or pasta with meat sauce, I can’t stand either
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Chick-fil-a Chicken Tortilla Soup Recipe
I just tried this soup at chick-fil-a the other day, and I want to try to make it at home! I’ve seen a few copycat recipes online, but does anybody have one they have used and turned out similar?? Thanks!
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[Friday] What are you cooking this weekend?
It's Friday so what are your plans for cooking this weekend? Share any great recipes you're looking forward to try or maybe you have a whole dinner planned out. Let's hear it!
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Spiced Linzer Cookie Recipe with Pear Caramel Filling
Spiced Linzer Cookies with Pear Filling
Lightly spiced Linzer cookies are sublime when paired with this luscious pear caramel filling.
Course: Dessert Cuisine: American Prep Time: 1 hour Cook Time: 15 minutes Refrigerated Time: 2 hours 30 minutes Total Time: 1 hour 15 minutes Servings: 2 dozen Calories: 1835 kcal
Ingredients
- 1 cup almond flour
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 2 sticks unsalted butter, 1 cup softened
- 1/2 cup dark brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- Pear Caramel Sauce
Instructions
- Put oven rack in middle position and preheat oven to 350'
- Combine almond flour, all-purpose flour, baking powder, salt and spices
- Beat together butter and dark brown sugar until pale and fluffy, about 3 minutes with a stand mixer.
- Beat in egg and vanilla
- Add flour mixture and process until just combined, about 1 minute.
- With floured hands, form dough into two disks. Wrap in plastic wrap and chill for at least 2 hours.
- Put oven racks in upper and lower third of oven
- Roll out 1 disk at a time, about 1/8" thick between 2 sheets of wax paper or lightly floured parchment paper. I also use my Silicon pastry mat.
- Once the dough is rolled out, refrigerate for 30 minutes before you cut it.
- Repeat with the second disk.
- Cut as many cookies as possible form the dough with the larger cookie cutter and transfer to ungreased large baking sheets, arranging about 1 inch apart. You may also need to refrigerate after cutting your shapes and before you transfer them to the baking sheet if the dough gets too soft.
- Use cutter with the insert to cut the same number of cookies and place on a second cookie sheet.
- Reroll scraps only once and cut as many shapes as possible
- Refrigerate for 30 minutes before baking.
- Bake for 10-15 minutes total, switching position of the sheets halfway through the baking until the edges are golden.
- Transfer with a metal spatula to racks to cool completely.
- Spread about 1 teaspoon of pear filling on the flat side of a solid cookie and then top with the flat side of the windowed cookie.
- Once assembled, the cookies get a finishing dusting of powdered sugar.
Pics and printable recipe available at: Nourish and Nestle
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Cinnamon Rolls or French Toast without cinnamon
I have a cinnamon allergy and am hosting a brunch on Sunday. My guests really like sweet breakfasts and I usually make savory ones. If you have a recipe for either of these dishes that would be great. I realize that cinnamon is a quintessential part of them so this is a stupid request.
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bon appetit
bon appetit
My wife's awesome churro cupcakes
My wife recently baked these incredible cupcakes for my nephew's birthday party, and they were a HUGE hit. She recently started putting her best recipes on her blog, but she's still hesitant to share, so I figured I'd share it for her!
Check out her blog for more pics and details on the recipe: http://thehomecookbook.com/2018/11/27/churro-cupcakes/
Churro Cupcakes
Ingredients
Cupcakes:
- 3 ⅓ cups flour
- 2 cups sugar
- 2 tsp. Baking powder
- ½ tsp. Baking soda
- ½ tsp. Salt
- 1 cup oil
- 1 cup sour cream room temperature
- 1 cup whole milk room temperature
- 4 eggs room temperature
- 1 T. Vanilla extract
- 5 T. butter melted
Frosting:
- 3 sticks butter softened
- 6 cups powdered sugar
- 2 T. whole milk room temperature
- 2 tsp. Vanilla extract
Cinnamon Sugar:
- ½ cup sugar
- 1½ T. Cinnamon ground
- ½ stick butter melted
Instructions
Cupcakes:
- Preheat oven to 350*F and fill cupcake pans with paper liners.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl or large glass measuring cup, mix oil, sour cream, milk, eggs, and vanilla.
- Pour wet ingredients into dry and whisk until just combined.
- Slowly pour in butter while whisking until completely smooth.
- Fill liners about ⅔ full.
- Bake in preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
Cinnamon Sugar:
- Mix the sugar and cinnamon while the cupcakes cool to room temperature.
- Dip the tops in melted butter and sprinkle with cinnamon sugar.
Frosting:
- Using a stand mixer or beaters, cream butter and sugar until light and fluffy, about 3 minutes on low speed.
- Add milk and vanilla then beat for another minute.
- Pipe frosting onto cupcakes and sprinkle remaining cinnamon sugar on top.
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Wednesday, November 28, 2018
White Chocolate Butterscotch and Walnut Fudge
www.thelittleblondebaker.com/white-chocolate-butterscotch-and-walnut-fudge/
Ingredients
- 4 C Sugar
- 1/2 C Unsalted Butter
- 1 C Milk
- 12 oz White Chocolate Chips
- 10 oz mini Marshmallows
- 1 C Chopped Walnuts
- 2 Tbsp Butterscotch Flavoring
Instructions
- In a big pot over medium heat add sugar, milk, butterscotch flavoring and butter.
- Bring to a boil and boil for 8 minutes
- Take off of heat and stir in white chocolate chips and marshmallows until smooth
- Stir in Walnuts
- Pour into a 9 X 13 lightly greases cake pan
- Let cool in refrigerator until solid about 1 to 2 hours
- Cut into squares and serve
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Quebec Poutine Recipes?
Preferably under $10 (Higher is fine too!) If anybody has a recipe this would be great, my class has to make a food commonly eaten in France or Quebec, to film us making it and giving directions in french. I can get the curds, but if anybody has a good way to make gravy and fries from scratch that would be stellar. Thanks!
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Simple and Surprisingly Good Chili con Carne
The other day I had the sudden need to cook chili on an especially cold day. Made it with what I had lying around, including store bought seasoning mix. Ended up being quite good for something I completely freestyled. Here is the recipe.
Ingredients:
1 lb round steak, 3/4 inch cubes
1/4 lb pork loin, small chunks
1 lb raw Mexican chorizo, casings removed
1 package Carroll Shelby's chili kit.
2 14 oz cans kidney beans, drained and rinsed.
2 jalapenos, seeds and ribs removed, minced.
2 habanero chilies, sliced in half, stems, seeds, and cores removed.
1 cup beef broth
1-2 tsp paprika
1-2 tsp brown sugar
Canola oil
Directions:
Heat 2 tbsp of oil in a cauldron.
Brown up the steak and pork loin in batches, removing to a bowl and setting aside.
Fry up the chorizo, breaking it up into bite size pieces.
Add the masa flour from the chili kit and stir well, scraping the bottom of the pot.
Return the steak and pork to the pot. Add in the seasoning mix from the chili kit, the paprika, and the jalapenos, and stir well.
Cook for a few minutes, stirring and scraping.
Pour in the beef broth and mix well.
Add the habanero chile halves.
Cover and simmer on low for 1 hour.
Add a bit more beef broth if it gets too dry.
Remove the habanero chile halves.
Add in the beans and brown sugar and simmer another 20 minutes.
Serve with cornbread, oyster crackers, or whatever else.
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Amazing recipe for Chicken and Dumplings, and a great way to use up that leftover turkey.
https://ift.tt/2E15UgJ
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bon appetit
bon appetit
bon appetit
What's your favorite beef chili recipe?
I have a bunch of ground beef and I'd like to make a hearty beef chili. I've tried many a recipe, but none that really blew me away. Care to share your favorite(s)?
Small caveat: I live in Belgium, so I don't have access to a few items that seem to be popping up in many of these recipes. Like canned tomato with green chiles and anything in adobo sauce. Substitutes are very welcome! I can find certain types of chili peppers at the store, but it's not always very clear what type they are.
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Bourbon BBQ Pulled Pork
Ingredients:
- 2-3 lbs Pork Shoulder
- 1 Onion, sliced
- 3 Cloves Garlic, minced
- 1/4 Cup Chicken Broth
- 3/4 Cup Bourbon
- 2 tsp Kosher Salt
- 1 Tbsp Brown Sugar
- 1 tsp Ground Cinnamon
- 2 tsp Chili Powder
- 2 tsp Paprika
- 1 tsp Cumin
- 1-1.5 Cups BBQ Sauce
Directions:
1. Thickly slice the onion and cover the bottom of a slow cooker with the onion slices and garlic. Top with the broth and bourbon.
-
Combine all the spices and seasonings in a small bowl, and thoroughly mix together. Use the rub to coat the pork shoulder thoroughly. Take care to not be 'caking on' the rub, but use as much as personally preferred.
-
Place the pork in the slow cooker and cover. Cook for 8-10 hours on low (It doesn't hurt to let it sit for an extra hour or two, in case you happen to be stuck at work)
-
Remove the pork and let liquid drain off the meat. Separate out the pork bone, if applicable. Using two forks, shred all the pork.
-
Remove the onions and garlic from the remaining liquid in the slow cooker, and mix in with the now-shredded pork.
-
Mix in your BBQ Sauce of choice and serve however you please.
-Serve & Enjoy-
If you've got a slow cooker, its a great and simple dinner plan for a weekday, set it and head off to work in the morning, and you'll have dinner and some leftovers! Alternatively, if you could go sans the BBQ sauce, and re-mix a small bit of the liquid to the mix, and you'll have plenty of meat for pork tacos or a nacho salad!.
bon appetit
bon appetit
Fish recipes?
I'm new to cooking in general. Mostly relied on Mom's generosity or frozen/fast food but looking to start making my own stuff.
So what do you guys recommend for beginner fish recipes? Or just some easy to use spices? The type of fish doesn't matter as I'm open to more types.
Thanks in advanced
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Dirty Lou's Stinky Surprise
Ingredients
-
2 cups chopped beets (raw or pickled)
-
1/3 cup steamed coco almonds
-
2 tbs salt
-
Animal lard
-
Canned sauerkraut
Directions
1) Puree the beets until thick but "mushy"
2) Chop the almonds and mix in with the beet puree with your hands
3) Mix in the salt
4) Mix in enough animal lard so that the mixture becomes thicker. This is called your "beet plop"
5) Separate the beet plop into 4 smaller, equal sized "beet ploppers"
6) Liberally top with sauerkraut.
7) Set on cooking pan, let sit in oven at 85 F for 6-8 hours or until the "'stink' reminds you to take them out" :)
8) Serve and enjoy!
Notes: Traditionally, it is customary for the youngest diner to mix the sauerkraut in with everyone's beet plop before saying a prayer to enjoy the meal. Afterwards a polite wet burp or pleasant grumble is in order to thank the chef for a flavorful dish, and the more pronounced, the better the meal! (Nowadays it is considered impolite to remain quiet after enjoying this meal)
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What's your favorite mandolin recipe??
Do you have a go-to mandolin recipe?? Something easy that makes you feel cozy or even something that puts you just enough outside of your comfort zone??
Any helpful dos or don'ts??
Anything and everything is welcomed!! Thanks!!
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Tuesday, November 27, 2018
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Best desserts with stevia?
Hello, I'd like to make some desserts/treats this holiday season that my boyfriend can partake in- he's type 1 diabetic. In my opinion the best tasting option for low sugar dessert is stevia. Ive been told it does have a bit of an aftertaste in some things. Have any of you experimented with it? What desserts does it work best in? Please share
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bon appetit
bon appetit
Need help with a ham in an electric smoker. Questions below.
What size ham should I get to feed 8? How long should I cook it in the smoker? What temperature? Any awesome recipe I should use? Pretty much need help with it all.
Thanks in advance
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Puttanesca
First of all I wanna say nobody has let me down here on recipes and I like it more that the ones i find on food network. So I am looking for a puttanesca recipe. Believe it or not the best I had was in Myrtle Beach SC but that was 3 years ago and the restaurant has since closed. Thank you advance because I will get a great recipe from here.
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Uses for Duck Stock?
So I cooked a duck this year for Thanksgiving and decided to make a stock out of the carcass rather than just throwing it away. Problem is there isn't enough duck meat left over to make a duck soup with the stock. Anyone got any ideas on what I can do with the stock instead?
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Homemade Red Sauce with Pasta
I always wanted to make my own pasta sauce, and after some experimentation and research, this is what I've come up with. The amount of ingredients can be adjusted for taste and, of course, the number of people eating. This serves four to six people, and goes great with some hard Italian cheese and red wine.
**Homemade Red Sauce with Pasta**
*Ingredients:*
-500 g dry pasta
-3 to 4 onions, diced
-9 to 10 cloves of garlic, diced
-1/4 cup of olive oil
-1/3 bottle of red wine
-2 to 3 teaspoons salt
-1 to 2 teaspoons sugar
-2 to 3 teaspoons hot paprika
-9 to 15 ripe roma tomatoes, cored and blended (deep red and soft)
-fresh herbs, diced (basil, oregano, thyme, rosemary)
*Directions:*
- Heat olive oil in a large, deep pan or pot. Add onion and cook until translucent, stirring occasionally. Add garlic, reduce heat, and slowly cook until onion and garlic are both golden.
- Meanwhile, boil 1/3 bottle of red wine in a large pot until only 1 cup remains. Add the wine to the onions and garlic.
- Core the tomatoes and put in a blender along with a few spoonfuls of the onion/garlic/wine mixture. Blend until smooth and add to the onion/garlic/wine pot. Bring to a hard boil, uncovered. Add salt, sugar, and hot paprika. Continue to boil the sauce and stir until it turns a dark, rich red and reduces by at least 1/3 (about 20-30 minutes).
- Meanwhile, boil water in a large pot and add the dry pasta. When the pasta is about 2/3 cooked, scoop 2 cups of water out of the pasta pot and add it to the sauce. Drain the pasta and add it to the sauce as well to finish cooking. At this time, stir in any fresh or dried herbs you would like to use. Serve as soon as the pasta is *al dente. *
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bon appetit
Best way to keep leftover pasta?
I've never kept pasta like spaghetti or linguine overnight, because I was always afraid that the texture will be really weird. However, I have been seriously considering making one pot pasta lately because it looks so easy and convenient. I live alone though, so I will definitely have leftovers. How do you keep/reheat pasta? Does it even keep well at all, and for how long?
Thank you!
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bon appetit
Ukrainian cheese pancakes (Syrniki)
In childhood I terribly disliked cheesecakes. Actually, I did not like everything connected with cottage cheese. A few years ago I imposed my love for cottage cheese, but only recently I started cooking cheesecakes. But because of my fastidiousness towards them, I still can’t achieve that perfect consistency, I don’t really like the shape (I make lush - seem too heavy, thin - cottage ones). Today is the very day when we got very tasty cheesecakes, but not really lush ones. I wanted to achieve maximum of lush, of course, but having tasted them, I immediately abandoned this idea! The form you know is not the main thing. They turned out incredibly tasty for me, and I decided to share the recipe with you.
- Cottage cheese - 475 g
- Eggs - 2 pcs
- Sugar - 2 tbsp
- Flour - 5-6 tbsp
- Raisins - to taste
- Sugar powder - to taste
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bon appetit
Monday, November 26, 2018
Turkey Skin Ceviche
So I created this recipe after thinking about how to innovate at our Thanksgiving table this year as I felt things were getting a little stale with the expected dishes.
Well, I got to thinking and remembered a wonderful tuna ceviche I had at the Cayman Islands, and figured it would be nice to introduce some tropical flavors to the usual starchy and heavy Thanksgiving dinner. A coworker of mine mentioned that at the local turkey processing center (Hain's, near us), they often had some turkey skin leftover as a byproduct of the processing with no real way to use it all up and mentioned he could put in a good word for me. I drove down to the plant and managed to score an entire crate of Turkey skins on the cheap after talking to their manager, after my coworker put in a good word for me. The whole deal was pretty shady and I'm pretty sure the manager was keeping the cash for himself but I wasn't about to start asking questions about his bootleg turkey skins. Don't look a gift horse in the mouth, right ?
Anyway, I wasn't entirely sure how to prepare the turkey skins because I didn't want to "overcook" them with the lime. We tried making ceviche once and left it soaking too long and the fish wasn't as good as when we had it prepared for us at the restaurant, so I wanted to avoid that and decided to make two batches, one that was fresher and one that was soaking a little longer just in case the fresh one was a little too raw. I would decide which one to use during the big day.
I prepped the turkey skins by spraying them down with a garden hose in my backyard after I gave up rinsing them by hand. It was about 50 pounds worth of turkey skin and I didn't have a big basin sink like in my last house so I had to adapt a little. I didn't want it to be too wet, so I tried drying some out by spreading it out on our lawn furniture (I put it on wax paper, I'm not an animal), but I really didn't have enough surface area so I employed my youngest son (7 y.o , going to be 8 this december) to dry them off with my wife's hair dryer. This probably wasn't a good idea since he dropped it into the plastic tub full of turkey skins and water, and it fried the hair dryer, it might've charred some of the turkey skin too, I'm not exactly sure but it had a bit of that plastic smell after.
After this small hiccup, I broke out my ziplock bags and prepped the turkey with some salt, lime, and since I forgot to buy cilantro, I used basil instead. I prepped this round about 2 days before thanksgiving and used about 15 pounds of turkey skin, and figured I would use another 15 the day of and see if it's better.
On the day of I had a bit of an accident. At this point my fridge was stockpiled with 30 pounds of ceviche turkey skins stuffed in ziplock bags and when I was taking one of the bags out, they all fell out and got mixed up. I tried my best to separate them but there wasn't much difference between the turkey skins so I just picked a couple of bags at random. I actually managed to step on a bag and it projectiled the contents along the kitchen floor. I was running low on time at this point so I had my dog take care of the cleanup effort.
I was very excited to have people try the dish so I asked them to guess what it was. A lot of people were inquiring about whether it was safe to eat so I fibbed a little and said it was store bought to have them try it. I know it's safe since it's ceviche but people some people are uncultured and won't touch anything that isn't chicken nuggets.
I tried some for myself and it was really an interesting flavor, a little like uncrispy chicken skin with a zesty finish. It was a little tough to chew so I figured I used one of the bags that had been soaking longer but I was pretty confident with the safety of it at that point since I didn't want to risk the fresher turkey skins.
Overall everyone seemed to be pleased with the ceviche appetizer, so I sent everyone home with a ziplock bag to boot.
Ingredients
-Turkey skins (washed)
-Lime juice
-Salt
-Cilantro
Method
-Wash your turkey skins after picking them up from the processing center, if you have a big sink this is a plus, feel free to use a garden hose if you don't.
-Eyeball the amount of lime juice and cilantro you use, you don't want to use too little lime juice since it won't cover the skins properly.
-Season with salt to taste, remember that salt and lime interact together so be careful with how much you add.
-Seal your turkey skins in ziplock bags either a day before thanksgiving or on the morning of. I think I overcooked mine so you can try even less time, play with the results ! We are cooking here !
To Serve
-Serve by ladling onto plate, make sure you finish with some of the lime juice mixture on top, you could even use it to replace your gravy.
bon appetit
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