Is Home-Cooking on the rise? Shared Recipes

Self ^ | Self

[frog in a pot]

Your #17 is a major Bookmark!
Thanks.

[mass55th]

I've been buying soup bases and gravy concentrates online from a company for years. They keep in your refrigerator for a year after the production date. I like to fry a burger, make some oven french fries, and slather them both with beef gravy. It only takes 1/3 cup gravy concentrate, added to two cups of boiling water. That's the regular recipe breakdown, but I only use one cup of water, and adjust the gravy concentrate for the one cup. Their soup bases and gravies have no artificial ingredients, preservatives or color. They have meat, poultry, fish, and vegetable bases in concentrated and dry form. When I make French Onion soup, I use their beef soup base. They make great au jus sauce that I use every year with my standing rib roast. They also offer other products for cooking, like sauce concentrates, and ready-to-use sauces of all kinds. I have no connection to the company, other than being a very satisfied customer for many years. I first found their soup base products at B.J.'s Warehouse Club.

Minor's Soup Base/All Serve

[novemberslady]

Thanks for the thread
bkmk

[mason-dixon]

“old fashioned quiche lorainne” recipe

This is from America Cooks: General Federation of Women’s clubs, copyright 1967, page 214

Quiche Lorraine serves 6 to 8

Pastry for one-crust pie (p. 548)
6 slices bacon
6 thin slices (about 2 x 3 inches) Swiss cheese
4 eggs
2 cups light cream
1 Tablespoon flour
1 teaspoon nutmeg
1/2 teaspoon salt
freshly ground pepper, few grains of cayenne

1. Line a 9-inch pie pan with Pastry for one-crust pie
2. Preheat oven to 400 degrees
3. In a skillet, cook bacon until crisp. Drain well; crumble. Sprinkle in pie shell. Arrange cheese over bacon.
4. In mixing bowl, combine remaining ingredients. Beat briskly with whisk or rotary beater for 1 minute. Pour into pie shell
5. Bake on lowest rack in oven for 15 minutes. Reduce heat to 325 degrees. Cook for additional 30 minutes, or until knife gently inserted into center comes out clean. Pie will be slightly puffed and golden brown.
6. Cut into wedges. Serve hot or cold.

[animal172]

For the most part, this younger generation can’t even boil an egg much less actually cook a dinner.

[Bizzy Bugz]

My favorite apple cake found on Pinterest.

French Apple Cake
METRIC
CUP MEASURES
By Jennifer Segal
With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

Servings: 6-8
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
INGREDIENTS

1 cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
2/3 cup granulated sugar, plus more for sprinkling over cake
2 large eggs
1 teaspoon vanilla extract
3 tablespoons dark rum
2 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith) (3-1/2 - 4 cups chopped)
Confectioners’ sugar (optional), for decorating cake
INSTRUCTIONS
Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
In a small bowl, whisk together the flour, baking powder and salt.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don’t worry if the batter looks grainy at this point; that’s okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners’ sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

[Black Agnes]

stealing this.

[novemberslady]

Thank you

[dforest]

Yes, all the soup and frozen meals are usually gone. Crowd favorite Campbell’s Tomato Bisque is always gone now.

Nothing like home cooking. What happens when the stores never replenish?

TP has never caught up and Sears catalogs no longer exists. Corn cobs and a bucket?

Gardens are not available for many. So do not mention how you grow your own. If you do, that is very good!

[Deplorable American1776]

We all love to cook here. Going to make Pork Chops with pears and apples, grilled corn and ConservaTeen is making a chocolate cake...

[Maudeen]

First go for at least 2 servings. Add a little carrot, celery, and some flat noodles. If you really want to go all out . . . throw in some chicken chunks.

[Bob434]

thanks for that link- gravy sounds good right about now-

[Bob434]

ugggh that’s a lot of work- I’ll starve to death while making all that

[punknpuss]

Yes please. I’ve started making some yeast breads and finding it challenging but fun. I’d love a sourdough starter recipe. Many thanks!

[Bob434]

i see they sell on amazon too:

https://www.amazon.com/s?k=Soupbase&ref=nb_sb_noss_2

[mumblypeg]

Here’s my go-to recipe:

In a wok or skillet:

Oil (1/4-1/2c EVOO or canola)
Garlic (I buy it by the jar &
spoon out as needed from
fridge)
Ginger (FRESH skinned & chopped)
Green onion (1 or 2, chopped)
Dried Chile pepper (1 or 2)

Now, toss in small chunks of meat or fish, and whatever vegetables you like. Snow peas, broccoli, carrots, greens, etc.
Quickly stir fry & serve over rice or pasta.
The fresh ginger is what makes it delish.

[moovova]

Yes...lotta home cooking going on at our house...with me doing the cooking. It’s not bad. A meat and a couple veggies.

Still do the occasional takeout from a local drive-thru. Not often though.

[EinNYC]

I just emailed a couple of delicious recipes I tried during Passover.

EGGPLANT ROLL UPS WITH CREAM CHEESE AND SPINACH

• 105 MIN DURATION 60 MIN COOK TIME 45 MIN PREP TIME 8 SERVINGS

INGREDIENTS • 1 large eggplant
• 3 large eggs
• 1 tablespoon water
• 1-1/2 cups matzo meal
• 3 garlic cloves, finely chopped
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• freshly ground black pepper to taste
• vegetable oil for frying
• 3 cups marinara sauce

Filling

• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 8 ounces (1 package) PHILADELPHIA Cream Cheese
• 1 cup (4 ounces) shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten

PREPARATION

1. Slice eggplant lengthwise into sixteen thin (1/8-inch thick) slices.
2. Place the eggs in a shallow bowl and beat with the water.
3. In another shallow bowl, combine matzo meal, garlic, parsley, oregano and pepper. Dip the eggplant slices in the eggs, coating the entire surface.
4. Press the egg-coated slices into the matzo mixture, coating the entire surface.
5. Heat about 1/8-inch of vegetable oil in a large sauté pan over medium heat.
6. Fry the coated eggplant slices in batches for 1-1/2 to 2 minutes per side, or until lightly browned and crispy. Drain on paper towels and set aside.
7. Add more vegetable oil as needed to keep the eggplant slices from sticking to the pan.
8. To make the filling, combine the spinach, cream cheese, mozzarella cheese, Parmesan cheese, parsley and egg in a large bowl. Mix to blend the ingredients thoroughly and set aside.
9. Preheat the oven to 375°. Spoon one cup of marinara sauce into an ungreased 13-inch x 9-inch baking dish.
10. Place equal amounts of the filling on the wider end of each eggplant slice. Carefully roll up each slice and place the rolls seam side down in the prepared baking dish. 11. Spoon the remaining Marinara sauce on top. Cover the pan and bake for 30 minutes.
Tip: if you don’t have homemade marinara sauce, you may use one 26-ounce jar Marinara sauce

It's a bit of a chore, but it sure was delicious!

[V K Lee]

Sourdough makes a delicious bread.
A great site for recipes using the starter.
FRIENDSHIP BREAD KITCHEN
https://www.friendshipbreadkitchen.com/

[Cvengr]

Thanks