Posted on 02/01/2015 5:22:16 PM PST by Jamestown1630
Well, I have accepted the challenge, and this is a preview of the New Cooking (and things related) Thread.
I'll post a tried-and-true recipe each week, on Friday evening; and I hope we generate lots of Good Cookin'!
I'd like it to also include recommendations of kitchen-ways - equipment that people find useful, techniques from Old Folks and Old Days, and new-fangled stuff, as well.
(As an example: The Husband Unit and I have a bet on the Super Bowl, and if my team wins I get to buy one of those little counter-top ovens that are run on tea-light candles. It's looking iffy at this point; but I'll get the stove anyway ;-)
Best,
JT, always prepping for good eating in Hard Times :-)
I did see one called “XXL”; it seemed to be larger, but to use the same number of candles.
If you search ‘Herc Oven’ on Youtube, there are demonstrations, etc. We watched this lady; I’m assuming she’s with the company:
https://www.youtube.com/watch?v=O7vouxRFH-Q
https://www.youtube.com/watch?v=VUUcOXvky1o
She does tell of a difference in tealight candles that she has used; she likes the ones you get at dollar stores.
They sell tealights in bags of 100 for $10; that’s 5 hours-long baking sessions.
-JT
Sorry! somehow, the first link came own wrong; here’s assembling the Herc Oven:
https://www.youtube.com/watch?v=O7vouxRFH-Q
-JT
Please add me. Thanks :)
I usually cut the butter in half. I don’t know about substituting for the half and half. Which of those you mentioned tastes and cooks the closest to the real thing? We just go with the splurge at our house because we only have it once or twice a year. Same with the baked oyster stew, which we have on Christmas Eve.
The flavor is savory and subtle, not sweet.
Hi, just to let you know of two recipes found on the Pioneer Woman and The Homesick Texan. These dishes were prepared so you can be assured, first hand, that the are delicious.
Though the King Ranch Casserole is NOT beef, but rather chicken. LOL Search me?!
PIONEER WOMAN BBQ MEATBALLS
http://thepioneerwoman.com/cooking/2009/03/bbq-meatballs-comfort-food-to-the-max/
HOMESICK TEXAN
http://www.homesicktexan.com/2007/10/king-of-casseroles-king-ranch-chicken.html
Those BBQ meatballs look mouth watering. I am hesitant to use oatmeal in a meat recipe though. I’m used to using homemade breadcrumbs. I could eat meatballs every day of the week and be happy!
This is the meatball recipe off of her site that I tried and came out pretty good:
http://thepioneerwoman.com/cooking/2010/07/16-minute-meal-3-mini-meatball-sandwiches/
Did the same here...crumbs rather than oats. They STILL turned out delicious. Either with rice or mashed taters. That flouring and frying before popping in the oven with the sauce creates a nice, hearty BBQ sauce for the goodie underneath. Never thought to make for a sandwich. Not much of a bread foodie...unless it is ‘special’ bread. Plain old everyday white slices, not so much. Enjoy. Today made the sauce and cooked in a crock pot with some Kielbasa sausage and served over rice with a pot of pinto beans (chili based) and jalapeno corn bread. Cold here in Texas and this was a stick to your ribs kind of meal. All was eaten with no left over but 2 tablespoons rice :)
The “fancy pants” version of the King Ranch is more how I make my KRC. I use tostada/tortilla chips, rather than frying the tortillas, though. (I prefer to make this version, rather than use the canned Cream of Mushroom or Chicken soups.)
Please add me. I love to cook and bake. Here’s a recipe I made today. We have a very prolific lemon tree so I’m always on the lookout for recipes using lemons.
Lemon Bread
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup confectioners’ sugar
2 tablespoons lemon juice
Directions
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
2. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
3. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm. Yield: 1 loaf (12 slices).
I did add some lemon zest (1 tsp.) to the glaze.
Never attempted the FPV LOL the pants here are only a bit frilly; and have never used the mushroom soup, only cream of chicken. Once made this with the flour tortillas base. Next time if done, believe they will be fried first! The chips were so much better.
That’s the definite ‘special bread’ This sounds delicious. Love lemon breads and desserts. When browse thru sites these surely catch the eye. Will keep one eye out for you and hopefully will find some you’ll like.
You might try substituting regular or light coconut milk. I think that would give the best result if you’re going to substitute.
Appreciate that! Looks like you’ve posted some great sites that I’ll have to check.
About half dozen sites to browse. None of these recipes have been tried so you’re on your own dearie :) Hope they help PS One features a lemon chiffon pie - That would get a vote from this direction!
http://www.sheknows.com/food-and-recipes/articles/952365/4-fresh-lemon-recipes
http://www.thekitchn.com/lemon-desserts-115642
http://www.slate.com/blogs/browbeat/2012/04/11/best_lemon_bar_recipe_zest_and_lots_of_fresh_lemon_juice_are_key.html
https://savingstar.com/blog/2014/07/youll-love-these-30-delicious-recipes-using-lemons-and-limes/
http://www.food.com/recipe/how-to-freeze-lemons-or-limes-410387
http://www.bonappetit.com/recipes/slideshow/citrus-recipes/?slide=1
Several more sites for recipes and such
http://www.firehousechefs.com/index.php
http://livewellnetwork.com/index
http://www.southernfriedfitness.tv/recipes
http://www.freshpreserving.com/
http://www.realsimple.com/food-recipes/recipe-collections-favorites/family-friendly-recipes-0
http://thefrugalhomemaker.com/
This might ONLY be a figment of imagination but seem to remember my gm making Sweet Dill Pickles with jars of pickles store bought. She took the Dill slices, drained them and placed slices in the jar which had held the store purchased sweet gherkins or bread & butter pickles and its brine. Do any here remember this every being done. Thought the instructions were copied BUT with to no avail can they be found. Searched on Google, blogs, and many sites. Find a recipe using dills and making one’s own sweet brine...but nothing found which resembles hers. Placing the dill slices in the jar of sweet brine after all sweet pickles had been eaten. Don’t feel its a dream as when found sent instructions to DS, who remembers but unfortunately unable to locate the shared information. TIA
If you enjoy browsing food blogs and gazing at the marvelous photos- try this site. There are enough blogs listed to keep you busy and craving more. It was just found. Looking only makes you hungry - no calories involved by just browsing
http://verygoodrecipes.com/food-blogs
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