Posted on 11/04/2015 4:00:38 PM PST by Jamestown1630
Oh, thanks. I enjoy watching America’s test kitchen although I generally don’t make their recipes. I love the two women who do the “experimental” cooking on the show. I’ve heard Chris Kimball is a pain in the ass!
I’ve never made that casserole either, but does look interesting and I like her layer technique to cover everything.
I’m getting more adventurous with recipes lately from watching youtube cooks, nice - quick, usually under 10 minute lessons on dishes with easy to find recipes on their blogs. Have a few channels I follow.
Started doing this a few years ago after I watched a few Baklava recipe videos, thought it was easy and now I make a bunch of Baklava around the holidays ever since for parties.
Made a modified ‘real Italian lasagna’ over the weekend, according to this Italian fellow who’s a riot, off of his recipe and a few others I merged....it came out overly fantastic....and I’ve always made great lasagna - this was greater-er.
These youtube videos have helped me a lot with baking. I couldn’t make a decent pie crust for love nor money... now I’m making scratch pies all the time...which probably is a bad thing ;) My hurdle was the butter, grating frozen butter and then cutting everything in is life-changing ;) Oh, and scooping the flour with a spoon into a measuring cup instead of diving that cup into the bag - what a difference.
Mac N Cheese Casserole:
(I’m told this should actually be called “Hot Dish”, or that it shouldn’t be called either because it’s made on the stove instead of in the oven. Too bad, I’m calling it a casserole.)
Ingredients:
-1 Box macaroni and cheese
-1 can cream of chicken soup
-1 small bag (or part of a large bag) frozen sweet peas
-Extra chicken, cooked and diced (optional)
Start the noodles as per package directions. While waiting for the water to boil, combine soup, peas, and extra chicken either in a microwave-safe dish or in a separate saucepan, and heat until just bubbling. When the noodles are done, drain, add soup and cheese packet, and stir until cheese is dissolved.
Serves 3-4. This dish reheats well, so I often make a double batch just for the leftovers.
Hey, it’s nice to vacation in another country with friends, even if over the net
Enjoy! And thanks for teaching me about bean pots ;)
Thanks.
The orange cake recipe looks good. I bookmarked it for later. Thanks!
I’m Anglican. We celebrate with sausages, baked potatoes, and a sticky cake called Parkin.
Back in the 1980s, I used to shop in the A&P in the Peachtree Battle Shopping Center in Buckhead, Atlanta, GA. When our children were small I would often go late at night after they were asleep. Elton John used to shop there too and I would frequently see him. We never spoke just nodded at each other in passing. That was the last A&P I shopped at. I haven’t seen one in years.
Parkin is or was a type of North England gingerbread; sometimes made with rice, I think.
I have never seen a recipe with rice, can you share it please?
A cursory glance at my older English cookbooks reveals nothing about rice, only oatmeal. So I’m wondering if I made a mistake and am thinking of a different treat. The only thing close to it was a recipe made with rice flour - but that was because it was gluten-free. Just for fun, I’ll keep looking. I have so many English cookbooks!
So do I. The recipes I have all have oatmeal in them.
Easy Baklava
METHOD Layer in buttered 9x13" baker, 6 sheets phyllo, lavishly brushed w/ melted butter, then 2-3 tbl fine-blended nuts/cinnamon, repeat; end w/ 6 sheets phyllo; butter top. Cut thru to bottom in four long rows, then nine times diagonally to make 36 diamond shapes. Bake 350 deg 25-30 min golden/crisp (cooks fast--watch carefully).
FINAL Remove to counter; immediately spoon hot syrup over. Cool completely. Store uncovered.
SYRUP--BTB cup ea sugar/ water. Stir in 1/2-3/4 c honey, tea ea vanilla, lemon zest; simmer/thicken 20 min.
NUTS Blender fine lb chp nuts, tea cinnamon.
SERVE in fluted cupcake liners.... or serve warm w/ vanilla ice cream.
=========================================
NOTES AND TIPS Processor nuts/cinnamon 30 sec for fine-chp texture a la authentic Greek baklava. VARY FILLING Puree pistachios w/ 1/4 c grahams. Or use thin layer fig jam.
Another tip for Baklava: Put the piping hot syrup into a gravy boat, easier to guide the liquid all through the cuts and outside edge evenly and drizzle over the top of the pieces a bit.
Great tip-—thanks.
Made this for a family event this week. It was the most popular dish on the table. I did the ham hocks a day before, then cooled them separately with the broth. I then added the rest of the ingredients (except bread and eggs) and put them in the fridge for 2 days. I left the bread cubes out to dry for at least a day. All I had to do in the end was add eggs to the bread crumbs to the test of the ingredients and bake.
Ham Hock, Apple & Sauerkraut Bread Pudding
Ingredients
1 smoked pork hock (about 1½ lb/675 g)
4 whole cloves garlic, peeled
2 large sprigs fresh rosemary
8 oz (250 g) bacon, cut into ½-inch (1 cm) pieces
4 stalks celery, finely chopped
1 large leek (white and pale green parts only), finely chopped
1 cup (250 mL) beer, preferably lager
2 tbsp (30 mL) chopped fresh thyme
1½ cups (375 mL) drained sauerkraut, squeezed dry
1 Northern Spy or Idared apple, peeled, cored and finely diced
¼ cup (60 mL) unsalted butter, cubed
12 cups (3 L) ¾-inch (2 cm) cubes baguette (about 1½ baguettes)
6 green onions, trimmed and finely chopped
Kosher salt and freshly ground black pepper
3 eggs, lightly beaten
1 cup (250 mL) freshly grated Parmesan cheese
Directions
Preheat oven to 350°F (180°C). Butter a 12-cup (3 L) baking dish.
In a large saucepan, combine pork, garlic and rosemary with enough cold water to cover ingredients. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until pork is very tender, about 1½ hours.
Remove pork from saucepan and set aside to cool. Strain broth, discarding flavourings. Set broth aside.
When pork is cool enough to handle, remove meat from bone. Shred meat, discarding any fat. Set meat aside. Skim and discard any fat that has risen to top of broth. Set aside.
In a large, deep skillet, cook bacon over medium-high heat until it renders its fat and is crisp, 5â7 minutes.
Reduce heat to medium. Add celery and leek. Cook, stirring, until leek is softened but not browned, about 5 minutes.
Add beer and thyme, and bring to a boil over high heat. Let bubble, stirring occasionally, until almost all liquid has evaporated, 8â10 minutes.
Add reserved pork meat and 2 cups (500 mL) reserved broth to skillet (use remaining broth in another recipe, such as soup). Stir in sauerkraut, apple and butter. Bring to a boil just until butter melts. Remove skillet from heat and set aside.
In a very large bowl, toss together baguette cubes and green onions. Add contents of skillet to bowl and stir until well combined. Season with salt and pepper to taste. Stir in eggs until well combined.
Spoon baguette mixture into prepared baking dish. Cover with buttered foil. Bake for 50 minutes. Remove foil and sprinkle evenly with Parmesan. Bake, uncovered, until piping hot throughout and cheese has melted, about 20 minutes. Serves 8â12 as a side dish
Have been making this one for years-always very popular at potlucks. I make the filling a day ahead to blend the flavors. I think you could also making the topping ahead of time, then put it together and bake.
PASTEL DE CHOCLO
FILLING:
2 tbsp. vegetable oil
6 boneless chicken thighs, chopped
2 medium onions, chopped
1 each yellow, red pepper, diced
1 lb. ground beef
1/4 cup tomato paste
2 tbsp. water
2 tsp. each cumin, cinnamon, chile powder
1 tsp salt
1/2 tsp pepper
1 cup sliced olives
1/2 cup toasted almonds
1/2 cup raisins
1 oz. Ibarra chocolate or 1 oz. unsweetened chocolate.
TOPPING:
4 ears corn, shucked
11/2 cups milk
6 Tbsp. cornmeal
3/4 cup butter
2 large eggs
2 tbsp. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1 cup (4 oz) shredded jack cheese with jalapenos
Brown chicken 2-3 minutes in oil. Remove and drain on paper towels. Saute onions for 5 minutes. Add peppers-saute 2-3 minutes. Add beef. Cook for 5 minutes,loosening bits of bottom of pan. Add chicken. In a cup, combine tomato paste with water and spices. Stir into beef and chicken. Add chocolate. Cook 2-3 minutes. remove from heat. Add raisins, olives and nuts. Transfer to 3 qt. casserole.
Topping: Cut kernels from cob. Scrap to extract all juices. Add milk to pan. Boil, then turn down heat and simmer 15 minutes. Remove 2/3 cups of the corn-put the rest in a blender and puree. Return to pot, stir in cornmeal. Over medium heat, cook, stirring for 2 minutes til thick . Cool.
Preheat oven to 375 degrees. Combine with mixer, eggs,butter, baking powder and salt. Blend at medium speed. Beat in cornmeal, 1/4 cup at a time. Stir in reserved corn kernels and the cheese. Spread topping over filling. Sprinkle with sugar. Bake 30 minutes. Broil at 2-5 minutes until golden brown. Cool 10 minutes, then serve. Serves 8
A few (possibly) new food web sites which might be of interest: Happy Eating!!
THE CHIC SITE
http://thechicsite.com/
OH BITE IT
http://www.ohbiteit.com/
KEY INGREDIENT
http://www.keyingredient.com/recipes/
DINING FOR WOMEN
https://diningforwomen.org/
CLEVER HOUSEWIFE
http://www.cleverhousewife.com/
MODERN MOMMY HOOD
http://modernmommyhood.com/
GROCERY BUDGET 101
http://www.grocerybudget101.com/
THE DAILY MEAL
http://www.thedailymeal.com/
FAV FAMILY RECIPES
http://www.favfamilyrecipes.com/
Trillian, King Ranch Casserole is a great tasting Tex Mex dish. It has been made, personally, for over 40 years. A little variation, of course, but still tasty. The Pioneer Woman, IIRC, has her own version of King Ranch Casserole. Don’t forget the Guacamole and sour cream :)
Britain’s original version of America’s ‘Burning Man’ event?
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