Weekly Cooking (and related issues) Thread

[Liz]

I don't think this is JT's beloved cake. But it's luscious and creamy.

Creamy Lemon-Lime Cake

BATTER elec/mixer/moisten on low pkg Pillsbury® Key Lime Cake
Mix, 1 1/4 c water, 2 tb Canola Oil, 3 lge eggs; then beat 2 min on med.

BAKE in sprayed oblong 350 deg 25-30 min (pick test). Cool 10 min.
Poke holes inch apart almost to bottom w/ wooden spoon handle.
Pour Lemon Cream over slowly; spread rest over top. Chill an hour.

FINAL Pipe top w/ dollops of Lime Cream. Garnish w/ lemon zest; lemon curls.

LEMON CREAM Stir 14 oz can sweet/cond/milk, 1/3 cup h/cream, 1/4 c l/juice.

LIME CREAM ICING Beat 16 oz tub Pillsbury® Creamy Key Lime
Frosting into 2/3 c sweetened/stiff-beaten whipped cream.

Pipe mounds on top w/ ziplok.

[DannyTN]

[Jamestown1630]

Wow, My first award!

https://www.youtube.com/watch?v=rl_NpdAy3WY

-JT

[Jamestown1630]

Thanks very much for this good advice.

Can you tell us your favorite sprouting system? We’ve tried several, and always go back to the mason jars (small household). The tiered system that drips water down through the trays seems especially prone to mold in our experience.

I’d like to get them to grow straight up, or at least end up that way, like the little boxes you buy in the store; but nothing I’ve tried will do that...

Thank you again,
JT

[DannyTN]

I saw that and knew it belonged on the cooking thread.

[V K Lee]

LOL Ground Beef stroganoff. Have made something similar in the past. With the addition of sour cream the dish does reach a new level. Sour Cream makes all the difference. And it’s a given when serving ...NOODLES. You’re talking to a egg noodle freak here :-) A meal might be made with cooked egg noodles, butter, s/p a bit of cheese and splash of sour cream. A Heaven sent dish

[V K Lee]

Had never eaten the Hebrew hot dog until a few years ago. There is SOME difference in quality of this brand compared to others. Made all the difference in the world and status to claim “I’m a hot dog lover, after all”

[Liz]

The famous Chicago hot dog....uses a beef dog.

[Yardstick]

Sounds good but why use butter instead of the rendered fat from the ground beef to make the sauce?

[oldvirginian]

I got hooked on them many years ago when they were still kosher.

A grocery chain in Richmond, VA carried a lot of kosher foods. They were having a store cook out and I got invited.
I had to know the brand of hot dog and bought two packs before I left the store.

Since ConAgra bought the company they did away with the Rabbinical inspection, from what I understand, but kept everything else the same.

Even though they are made in the same plant as before, using the same meats and processes, there is no Rabbi on premises so they can’t carry the Rabbinical Stamp of Approval.

At least that’s what ConAgra told me.

[Jamestown1630]

Well, I don’t think we’re obsessive, really; but there are lots of great cooks (and some real chefs) on FR, and they believe in doing it up right ;-)

-JT

[V K Lee]

Blessed or no, they are still the ‘go to’ Having the name unchanged, leads one to believe they were still Kosher. Rather deceiving ya’ might say unless consumers were up to date on the market situation. Kosher or not, they are some of the best (IMHO)

[oldvirginian]

Yes they are the best.

The kosher mark is easy to spot on most products, so I really don’t have a problem with it. But I’m not Jewish.

The original owners didn’t have the financial muscle of ConAgra.
I don’t think HN went far outside the Jewish areas until ConAgra.

Best dogs in the world, by far.

[Ellendra]

I’ve never tried the drip-through system. Tubs that had to be carried over to the sink to rinse and drain twice a day was about as fancy as I ever got. I didn’t even poke drainage holes, I just used the lids they came with.

If you want something like the boxes in the store, start with the box. Any tupperware will work, just remember the lid should be set loosely so the sprouts can breathe. If you’re carefull when rinsing them, the roots will lock together around the 3rd or 4th day, forming a dense mat. Pick a side of the mat to be the top, and make sure it always faces up after you’re done rinsing. That’s how the ones at the store end up looking that way.

[Ellendra]

I forgot to add this under #4, it goes along with knowing your sprouts. Some plants release a growth inhibitor when they sprout. It gives them an edge over the competition, but in a sprouting tray, that competition is your other sprouts. For those, rinse 4 times a day for the first 3 days, and rinse until the water runs clear. After about 3 days you can go back to twice a day, but the water still has to run clear.

Kale is the only one I can remember that does this, but I’m sure there are others.

[Liz]

This is David Lebovitz' fab recipe from "The Perfect Scoop."
Unexpected treat: bits of frozen p/butter in each scoop of ice cream.

PEANUT BUTTER ICE CREAM

METHOD Proc/puree 3/4 c p/butter, 3/4 cup plus 2 tb sugar, 2 2/3 cup
HnH, pinch salt, 1/8 tsp vanilla. Chill thoroughly, then freeze as per mfg.

[Liz]

Perfect to serve w/ Peanut Butter Ice cream.

JELLY BELLY COOKIES

METHOD Elec/mixer cream/light/fluffy a few min cup butter, 3/4 cup
sugar, 3/8 tsp salt. Beat in smooth 1 1/2 large egg yolks, teaspoon vanilla.
Gradually mix in / combine well 2 1/3 c flour. Form level teaspoons of
48 dough balls; set inch apart on parchmented sheetpans. Indent tops w/
thumb; fill with 1/4 tsp fave jam or preserves.

Bake 350 deg 12-14 min (edges begin to color). Cool completely on sheetpans.

SERVE Sprinkled w/ conf. Store airtight.

[Jamestown1630]

Thank You! I will try that.

-JT

[V K Lee]

A short note to someone who may/may not still be lurking around the Cooking Thread. There was a SHRIMP CASSEROLE posted sometime back. Shrimp, rice, cream of celery soup, made with cheese,breadcrumbs on top and sauteed celery, lots of garlic with the sauteed shrimp.

Sorry, unable to find that recipe at the moment...but a word. DELICIOUS. Had no fresh celery so sub was frozen green peas and it turned into a fast dinner that my mate couldn’t stop eating LOL. Hot bread and a tossed salad along for the ride and we had a scrumptious meal in a matter of just a few minutes. So sorry I failed to note the original poster, but you’ll know who you are :) Thanks much!