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Post by neesy on Aug 17, 2018 4:01:48 GMT
I thought I saw something about people wanting a thread where they could post and share recipes - so here goes!
It's late where I am (almost 11 p.m.)
So - not a lot of time to start with a recipe for food - here's a different kind of quick recipe that is kind of cute a024
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Post by neesy on Aug 17, 2018 19:41:19 GMT
I hope nobody needed to take a shot of insulin after that last post! haha
My Mom used to make this potato recipe but I don't have it - (it was not written down, I don't think).
She used already cooked potatoes i.e. whole or halved potatoes that had been boiled the previous day then cooled overnight.
She sliced them and layered them in a casserole dish with finely chopped onion, dotted it with butter and flour and used salt and pepper for the seasoning. Then she poured milk over it all (I think she used evaporated) and finally topped it all with shredded cheese and sprinkled it with paprika before baking in a 350 oven for about 45 minutes.
Anybody ever heard of this type of recipe? Most of them use raw sliced potatoes.
The top ends up being nice and crispy.
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Post by morgan on Aug 17, 2018 22:20:37 GMT
I hope nobody needed to take a shot of insulin after that last post! haha
My Mom used to make this potato recipe but I don't have it - (it was not written down, I don't think).
She used already cooked potatoes i.e. whole or halved potatoes that had been boiled the previous day then cooled overnight.
She sliced them and layered them in a casserole dish with finely chopped onion, dotted it with butter and flour and used salt and pepper for the seasoning. Then she poured milk over it all (I think she used evaporated) and finally topped it all with shredded cheese and sprinkled it with paprika before baking in a 350 oven for about 45 minutes.
Anybody ever heard of this type of recipe? Most of them use raw sliced potatoes.
The top ends up being nice and crispy.
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Post by doccreed on Aug 18, 2018 1:11:20 GMT
@alexandra
This lady cooks her fried chicken in a similar way to how I do it. She seasons her chicken before she coats it in flour. I don't, but I will say her way is a better way to be sure seasoning sticks to meat. Add or eliminate seasonings to fit your own tastes. As I said, there's all kinds of ways to do it. She fully submerges her chicken in oil. I don't do it like that; although, I have in the past. If you follow her recipe I think you'll be fine. She makes thighs but you can certainly use any and all cuts of meat.
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Post by hollygolightly on Aug 26, 2018 12:52:22 GMT
Here's one of my favorite busy mom recipes. You can start it in a crock pot in the morning and it's perfect by 5pm. I volunteer in a program called Room in the Inn (if this is something in your town, do it! You'll be so blessed) I made this just a couple of weeks ago for them. Everyone loved it. Ingredients: 2-3 pound roast, 1 pkt of Ranch dressing mix, 1 jar of pepperoncini peppers (cut the stems off), a little butter, 1 cup of beef broth Get a nice roast – I leave the fat on so it’s nice and juicy. Rub the roast with 1 packet of Ranch dressing mix Layer the bottom of your crock pot with half the peppers (don’t forget to cut the stems off – it’s hard to get them out when everything is hot) Place the roast on top of peppers Add remaining peppers (no stems!) (with juice) and 1 cup of beef broth Put a few pats of butter on top (I think it makes it taste richer – you can skip this if you are trying to cut fat) Cook in a crock pot on low for 6-8 hours Take beef out and place in casserole dish and shred with forks – I’ve heard some people use a hand mixer to shred it – I think I’d make a huge mess, but you could try it that way Put beef back into crock (juice is still in there – don’t throw the juice out) I serve this on toasted hoagie buns with a slice of provolone. It’s a quick, no fuss dinner idea.  |
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Post by neesy on Aug 26, 2018 21:12:41 GMT
Here's one of my favorite busy mom recipes. You can start it in a crock pot in the morning and it's perfect by 5pm. I volunteer in a program called Room in the Inn (if this is something in your town, do it! You'll be so blessed) I made this just a couple of weeks ago for them. Everyone loved it. Ingredients: 2-3 pound roast, 1 pkt of Ranch dressing mix, 1 jar of pepperoncini peppers (cut the stems off), a little butter, 1 cup of beef broth Get a nice roast – I leave the fat on so it’s nice and juicy. Rub the roast with 1 packet of Ranch dressing mix Layer the bottom of your crock pot with half the peppers (don’t forget to cut the stems off – it’s hard to get them out when everything is hot) Place the roast on top of peppers Add remaining peppers (no stems!) (with juice) and 1 cup of beef broth Put a few pats of butter on top (I think it makes it taste richer – you can skip this if you are trying to cut fat) Cook in a crock pot on low for 6-8 hours Take beef out and place in casserole dish and shred with forks – I’ve heard some people use a hand mixer to shred it – I think I’d make a huge mess, but you could try it that way Put beef back into crock (juice is still in there – don’t throw the juice out) I serve this on toasted hoagie buns with a slice of provolone. It’s a quick, no fuss dinner idea. Yummy!
Are those peppers very hot? - I like jalapenos but they give me heartburn.
Today we don't have any plans for supper yet - just going to go out for a drive soon.
Take care and I hope you're having a great weekend!
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Post by hollygolightly on Sept 1, 2018 2:00:40 GMT
Hi Neesy! Pepperoncini peppers are pretty mild. Here in the states you'll find them at pizza joints - some people like them on or with their pizza. As far as peppers go, they aren't very hot. But I have a high threshold for hot when it comes to food. If it clears my sinuses and makes me sweat, I like it.
I'm envious of your bread making skills. I think @alexandra said it on the SKMB - that she can't do anything with yeast. I thought I was the only one. Yeast never works for me. I wonder why that is. I might have to google and see if it's a "thing".
Tonight: no cook Friday. Elly had Costco pizza. The Ogre had Arby's. Ben's on his own. I had some shrimps. Cold with cocktail sauce.
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Post by morgan on Sept 1, 2018 17:18:14 GMT
Hi Neesy! Pepperoncini peppers are pretty mild. Here in the states you'll find them at pizza joints - some people like them on or with their pizza. As far as peppers go, they aren't very hot. But I have a high threshold for hot when it comes to food. If it clears my sinuses and makes me sweat, I like it. I'm envious of your bread making skills. I think @alexandra said it on the SKMB - that she can't do anything with yeast. I thought I was the only one. Yeast never works for me. I wonder why that is. I might have to google and see if it's a "thing". Tonight: no cook Friday. Elly had Costco pizza. The Ogre had Arby's. Ben's on his own. I had some shrimps. Cold with cocktail sauce. Are pepperoncinis similar to banana peppers? They put those on the Greek salad at Panera and I like them. Will have to think about putting them on pizza sometime, with black olives and red onion. YUM!
I'm with you and @alexandra - I can't bake anything with yeast either.
Happy weekend to you, Holly Polly! a200
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Post by neesy on Sept 1, 2018 17:50:51 GMT
Hi Neesy! Pepperoncini peppers are pretty mild. Here in the states you'll find them at pizza joints - some people like them on or with their pizza. As far as peppers go, they aren't very hot. But I have a high threshold for hot when it comes to food. If it clears my sinuses and makes me sweat, I like it. I'm envious of your bread making skills. I think @alexandra said it on the SKMB - that she can't do anything with yeast. I thought I was the only one. Yeast never works for me. I wonder why that is. I might have to google and see if it's a "thing". Tonight: no cook Friday. Elly had Costco pizza. The Ogre had Arby's. Ben's on his own. I had some shrimps. Cold with cocktail sauce. Just buy a thermometer that is used for cooking e.g.
They even have digital ones as well if that would be more convenient for you. The temperature of the water has to be between 105 - 100 degrees F.
Andy says he knows how hot the water has to be just by touch, but I like to use a thermometer (I must be a mad scientist, eh?)
Anyway as long as the water is the correct temperature your yeast will "perform" lol
I put a teaspoon of sugar in with the water, stir it to dissolve and then sprinkle the dry yeast on top.
After about 10 minutes it should start to foam which tells you it's working. Too cold won't work and if it is too hot, the heat kills the yeast.
Hope this helps!
Shoot - I did put a picture in there of a thermometer but it didn't come up so I'll try again:
![]() Just Google "cooking thermometer"
The picture above shows a digital thermometer but I have an old fashioned kind with a dial
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Post by hollygolightly on Sept 2, 2018 2:50:42 GMT
neesy Aha! That's your secret! I confess, I'm entirely too lazy to check the water temp. I do have a thermometer though! I'll give it a try. I bet I over-do or under-do it. I have no doubt that Andy knows by touch. He said something funny that you shared and I can't remember. Peely ?? something. I'd like to have a conversation with the two of you someday. Mayhap we'll meet. Or have a phone call! I am determined to make a bone broth. I've been reading all about it and finally got some going tonight. A friend of mine made some in an Instant Pot and posted pictures on facbook of her home cooked ramen that she made from her home made bone broth. It looked divine. So I bought some femurs at the butcher shop today, roasted them and now they are hanging out in my crock pot (because I don't have an Instant Pot) with some onions, carrots, celery, garlic, parsley, peppercorns and salt. 3 days is my plan - on low. 1 day would make a "good enough" broth. 3 days is optimum. Apparently this has been a "thing" for a while that I've missed out on. There are actually bone broth "bars" in New York. I've always made my own stock, but that's a little different. I'll let you know how it goes. 
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Post by neesy on Sept 2, 2018 15:48:08 GMT
neesy Aha! That's your secret! I confess, I'm entirely too lazy to check the water temp. I do have a thermometer though! I'll give it a try. I bet I over-do or under-do it. I have no doubt that Andy knows by touch. He said something funny that you shared and I can't remember. Peely ?? something. I'd like to have a conversation with the two of you someday. Mayhap we'll meet. Or have a phone call! I am determined to make a bone broth. I've been reading all about it and finally got some going tonight. A friend of mine made some in an Instant Pot and posted pictures on facbook of her home cooked ramen that she made from her home made bone broth. It looked divine. So I bought some femurs at the butcher shop today, roasted them and now they are hanging out in my crock pot (because I don't have an Instant Pot) with some onions, carrots, celery, garlic, parsley, peppercorns and salt. 3 days is my plan - on low. 1 day would make a "good enough" broth. 3 days is optimum. Apparently this has been a "thing" for a while that I've missed out on. There are actually bone broth "bars" in New York. I've always made my own stock, but that's a little different. I'll let you know how it goes. Hi hollygolightly - Andy said "peely wally" recently, indicating something was very pale.
In that book I am reading called Julie and Julia she searched all over for a big piece of bone to make bone marrow and apparently at that time in New York where she lived it was quite a feat to finally track one down.
Good luck with your bone broth but to me, three days in a crock pot sounds like a lot!
The part that made me laugh was when you said "I bought some femurs" - this brought me back to my medical transcription days when the doctors used to talk about a patient breaking a femur.
Oh yeah - by the way - I survived my mammogram but I don't plan on having another one for quite a while. She looked me up in the computer and the last one they had on record for me was from 2010!
Hope you're having a great Sunday!
  !♥ |
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Post by hollygolightly on Sept 3, 2018 4:05:14 GMT
Peely Wally! Yes - I know just what he means.
I woke up this morning smelling the bone broth, and it smelled fragrant and good, so I tried it - blech! It's definitely going to need 3 days. I have that book - I got an ARC when I worked at Borders - but I've never read it. Let me know if you like it - I might read it and watch the movie. I like Meryl Streep and Amy Adams.
I'm glad you got through your mammogram. I hate those. I think I have to get one in October.
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Post by neesy on Sept 29, 2018 18:50:22 GMT
Peely Wally! Yes - I know just what he means. I woke up this morning smelling the bone broth, and it smelled fragrant and good, so I tried it - blech! It's definitely going to need 3 days. I have that book - I got an ARC when I worked at Borders - but I've never read it. Let me know if you like it - I might read it and watch the movie. I like Meryl Streep and Amy Adams. I'm glad you got through your mammogram. I hate those. I think I have to get one in October. Hi Holly - I survived the mammogram but they want we to come back at the end of February just to do the left one smilie_ugly_020 - I'll think about it, but really don't want to go through that again (probably the image did not appear clear enough or something) If it was serious they would have had me come back sooner, I 'm sure.
So back to the thread topic - recipes.
I just made chili with kidney beans, ground beef, onions etc. plus chili style canned tomatoes. I decided after it was all cooked to just put it in the slow cooker on low for six hours. Did not put a lot of hot spice, just chili powder, garlic and celery seed.
Plus I threw in a can of Puritan Texas-style chili to boot.
Wow - if that can of chili is supposed to be Texas style, then I don't want to go to Texas - it was the mild variety but still - it was mostly pinto beans and quite salty - it was hard to even see any meat. Oh well, guess it won't ruin my homemade stuff. But it just goes to show how much better home-made anything is, compared to the quick and easy version, eh?
I think I'll make some Basmati rice to go with it - that goes well together.
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Post by Sundrop on Sept 29, 2018 21:06:36 GMT
I thought I saw something about people wanting a thread where they could post and share recipes - so here goes!
It's late where I am (almost 11 p.m.)
So - not a lot of time to start with a recipe for food - here's a different kind of quick recipe that is kind of cute 
And don't forget to add a pinch of slightly crazy. You know, for flavor! f010 |
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Post by thekidd12 on Sept 30, 2018 2:59:26 GMT
And don't forget to add a pinch of slightly crazy. You know, for flavor! 
You know, for flavor... h050 |
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Post by Sundrop on Sept 30, 2018 14:27:09 GMT
A reliable source told me that "pinch" will probably cost some BBQ and perhaps some Cheerwine...
You know, for flavor...  I have it on good authority that your "source" now also wants a red velvet cake and two Dr. Peppers........ f010 |
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Post by Deleted on Sept 30, 2018 19:20:33 GMT
1:Go to your fridge
2:Pull out whatever leftover might sustain your hunger for one more night
3:Put it in the microwave
4:Set the timer for 20-30 seconds (put wax paper cover on if needed)
5:Contemplate your life choices for those 20-30 seconds
6:Take your reheated dish out of the microwave
7:eat it
8:be sad
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Post by morgan on Sept 30, 2018 23:54:19 GMT
1:Go to your fridge 2:Pull out whatever leftover might sustain your hunger for one more night 3:Put it in the microwave 4:Set the timer for 20-30 seconds (put wax paper cover on if needed) 5:Contemplate your life choices for those 20-30 seconds 6:Take your reheated dish out of the microwave 7:eat it 8:be sad  ) and I bet you could learn to cook like a chef if you wanted to! smilie_essen_146 |
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Post by thekidd12 on Oct 1, 2018 2:06:39 GMT
I have it on good authority that your "source" now also wants a red velvet cake and two Dr. Peppers........
A WHOLE red velvet cake...
Might have to negotiate some more for a WHOLE cake...
2 DPs I can do... |
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Post by Sundrop on Oct 1, 2018 11:42:46 GMT
I have it on good authority that your "source" now also wants a red velvet cake and two Dr. Peppers........
A WHOLE red velvet cake...
Might have to negotiate some more for a WHOLE cake...
2 DPs I can do...
You're right, a whole cake is a little bit greedy. I'll share the cake with you....but it has to be a real made from scratch red velvet cake with the real made from scratch icing......and 3 Dr. Peppers. Figured as long as I'm sharing, you'd better bring one for yourself!!! |
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!♥
) and I bet you could learn to cook like a chef if you wanted to! smilie_essen_146