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Weekly Cooking (and related issues) Thread

Posted on 03/19/2015 5:48:34 PM PDT by Jamestown1630

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1 posted on 03/19/2015 5:48:34 PM PDT by Jamestown1630
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To: 2nd amendment mama; 4everontheRight; ADemocratNoMore; Andy'smom; ApplegateRanch; azishot; ...

Enjoy!

(If you would like to be on or off of this weekly cooking thread, please send me a private message.)

-JT


2 posted on 03/19/2015 5:49:56 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630
One of my favorites is most meats, pork, beef, fish, with prepared jams, jellies, or marmalades.

Of course, I have a lot of orange peel and jalapeno marmalade, roasted red pepper and onion jelly, and other home-made jellies at hand.

But I really like pork with apricot jam and spicy mustard.

Sweet and savory is an old invention, and recently abandoned (couple of hundred years), but I like meats with the right kind of sweets.

/johnny

3 posted on 03/19/2015 5:56:21 PM PDT by JRandomFreeper (gone Galt)
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To: Jamestown1630

I like grilling honey coated plum halves to serve with pork chops. It will probably be the meal that kicks off grilling season this year.


4 posted on 03/19/2015 6:21:02 PM PDT by NorthstarMom
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To: Jamestown1630

Y’all cooking too fancy for me. I eat shredded carrots in my salad, dried figs and grapes, and whole fresh apple. :)


5 posted on 03/19/2015 6:21:07 PM PDT by Roos_Girl (The world is full of educated derelicts. - Calvin Coolidge)
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To: Jamestown1630

As soon as you started talking about carrots and figs, I thought of one of my favorites using carrots: Carrot and raisin salad. Think I’ll put that on my grocery list.

I haven’t made it in years because I didn’t want to use mayo (which I love; but is too much fat for me), until Best Foods started making a mayo from an olive oil base.

I have learned to like it; and at least I can feel a little less guilty since the olive oil is a good fat.


6 posted on 03/19/2015 6:40:33 PM PDT by CyberAnt ("The hour has arrived to gather the Harvest")
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To: Jamestown1630

ham or pork roast with grape sauce...


7 posted on 03/19/2015 6:40:53 PM PDT by latina4dubya (wheni have money i buy books... if i have anything left, i buy 6-inch heels and a bottle of wine...)
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To: Jamestown1630

There was a thread here about 12 years ago that listed the recipe for Crock Pot Fajitas.

Completely vanished.


8 posted on 03/19/2015 6:43:25 PM PDT by RandallFlagg (Hobo: "I think you're gonna need a lot of dump trucks.")
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To: JRandomFreeper

Hi, Johnny;

We were recently gifted with a stoneware baking sheet, from ‘Pampered Chef’. Never saw anything like it before, but it might be good for pizza or bread-baking.

However, it came with a recipe that I’m anxious to try:

Tangy Oven-Barbecued Chicken

1 Cup Barbecue Sauce
1/4 Cup Peach or Apricot preserves
1 tsp. dried Thyme Leaves
1 4-lb broiler/fryer chicken, cut into quarters

Preheat oven to 350 F. Combine barbecue sauce, preserves, and thyme.

Place chicken on the ‘Stoneware Bar Pan’ and spoon sauce over chicken.

Bake 1 hour to 1 hour and fifteen minutes, or until it reaches 170 F in thickest part of breast, or 180 F in thickest part of thigh, and juices run clear.

http://www.pamperedchef.com/recipe/Main+Dishes/Tangy+Oven-Barbecued+Chicken/14155

-JT


9 posted on 03/19/2015 6:45:38 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: RandallFlagg

Is it number 18 on this thread:

http://www.freerepublic.com/focus/chat/1196906/posts


10 posted on 03/19/2015 6:48:15 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: The Final Harvest
Don't let food fetishists and the current 'health' fad run your life. ;)

Coffee was good, then coffee was bad, now coffee is good, looks like coffee is going to be bad again.

Same thing with eggs.

Rinse and repeat.

Don't let current health fads and fetishists run your life. They are wrong too much, and experimenting with your body. ;)

/johnny

11 posted on 03/19/2015 6:48:19 PM PDT by JRandomFreeper (gone Galt)
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To: Jamestown1630
Sounds good. I keep breaking regular oven stones because I run my oven well over 350F.

I am an advocate of stones in the oven to help stop the temp cycle most modern ovens have. I use granite slabs now.

But the oven stones like what you got work GREAT for lots of breads. Mmmm.

/johnny

12 posted on 03/19/2015 6:51:13 PM PDT by JRandomFreeper (gone Galt)
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To: The Final Harvest

The first carrot/raisin salad that I made, I found in a low-fat diet cookbook back in the 1980’s. I will try to find it again - it used nonfat yogurt instead of mayo; and it had pineapple in it. I still prefer it to the fattier recipes.

I’ve lost the original recipe, but it was pretty simple so I’ll try to find an equivalent again and post it.

-JT


13 posted on 03/19/2015 6:51:35 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

HOLY CARP! Ya FOUND it!!

Thank you so much. Google and archive searches turned up nothing.
(But then, I was drinking while searching.....)


14 posted on 03/19/2015 6:51:51 PM PDT by RandallFlagg (Hobo: "I think you're gonna need a lot of dump trucks.")
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To: Jamestown1630

I’d like to know what brand of herbs and spices is a favorite. I recently discovered Penzey’s (which I love), but even more recently discovered Mr. Penzey’s pushy liberalism.
http://www.rightwisconsin.com/perspectives/Bill-Penzeys-Latest-Stomach-Turning—275950731.html


15 posted on 03/19/2015 6:53:52 PM PDT by llmc1
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To: Jamestown1630

I’m mostly a comfort food person too. Sometimes I take a pork roast and spice rub with a touch of brown sugar in the crock pot. Sometimes use some jelly-whatever I happen to have on hand and opened.

I saw a quick and easy recipe on the TV this week, that I am going to fix for my daughter’s birthday next week.

STRAWBERRY SPARKLE CAKE

Take an angel food cake(buy it or make it), and slice off the top about 1 inch down(horizontal slice).

Then make two parallelvertical cuts in middle of the cake, and pull out pieces of cake to hollow out a trench all the way around the cake so that there is a trench to spoon the filling in.

The filling is a packet of Strawberry Jello dissolved in hot water according to packet directions. Then add a bag of frozen sliced strawberries to the mix.

When this has thickened a bit and no longer hot, spoon it into the trench encircling the middle of the cake.

Put the 1 inch layer back on top of the cake so that the filling is hidden. Then cover the entire cake with whipped cream (or cool whip).

Put into the refrigerator till ready to serve.


16 posted on 03/19/2015 6:58:46 PM PDT by greeneyes (Moderation in defense of your country is NO virtue. Le//t Freedom Ring.)
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To: Jamestown1630

Wow! Now that you mention the pineapple, that brings back to memory that my mom used to put pineapple in it too.

And, using yogurt instead of mayo would be great.

I love a well seasoned piece of meat with fruit. It’s one of my favorite meals.

I’m not a potato eater, although I do love to make my own potato soup. I use the small red potatoes and I leave the skin on (but I do scrub them to be sure they don’t have any dirt). I usually cut them in half. After you boil them in water (with onion, garlic, and a little celery salt) then I mash them while still in the water base, I then add 2% milk and butter, salt, and pepper to taste. I’m going to be making a batch next week. I usually make enough for 3 helpings. I put the two extra helpings into gals jars and put them in the freezer.


17 posted on 03/19/2015 7:00:53 PM PDT by CyberAnt ("The hour has arrived to gather the Harvest")
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To: The Final Harvest

Here’s one; it sounds pretty close to what I used to make, though I don’t recall putting honey or any other sweetener in it; the fruit was enough. And I probably added a little salt, which always makes pineapple taste more like itself:

http://www.food.com/recipe/no-fat-carrot-raisin-salad-68514

-JT


18 posted on 03/19/2015 7:27:11 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: JRandomFreeper

By the way, another thing that my husband brought back from his trip to relatives was an injector-needle sort of thing, for infusing meat with marinade.

I recently saw a guy in Texas, on Youtube, showing how to inject with marinade before roasting or barbecue-ing meat.

Do you have any experience with that? I want to try it. When I find the man’s Youtube channel again, I’ll post it here.

-JT


19 posted on 03/19/2015 7:32:18 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630
I've tried it. Personally, I don't like it myself. Different strokes for different folks.

Some people swear by 'em. All of my meat is tender and flavorful when I finish it anyway.

No hating on those that like injectors, just not for me. Experiment. Try it out. I could learn something... I'm sure.

/johnny

20 posted on 03/19/2015 7:38:02 PM PDT by JRandomFreeper (gone Galt)
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