Posted on 06/04/2011 5:29:55 AM PDT by libertarian27
Welcome to the 26th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your next favorite recipe.
You would not believe the cooking surprises that she has had! I recall that she kept trying to make chocolate chip cookies and they never turned out. She said they were like lace, you could see through them. She would call our mother and ask what she was doing wrong but to no avail. Finally she went to mothers and made the cookies there and all was revealed. She wasn’t using anywhere near enough flour. If the recipe called for 2 1/2 cups of flour she was using 1 cup. When mother explained no, that is 2 cups of flour and another 1/2 a cup, my sister thought it was two 1/2 cups of flour and said she thought it was odd they didn’t just say 1 cup. *sigh*
HA! LOL
Technically, it can sort of look like Two - half cups.Right!
Hmmmmm.......lacy choc chip cookies?....hmmmmmmm....:>)
She said they tasted good, just looked funny!
I remember one time she was making mock peanut butter cups. Se has since lost the recipe and I haven’t been able to relocate it, no matter how many google searches I do. :(
The difference is that this recipe calls for Karo syrup and is much better. If anyone has the recipe please post it.
Anyway, the tricky part is that this recipe sets up quickly so you have to act fast once you add the syrup. She gets a phone call right after adding the syrup and she answers the phone. When she gets back she has this large round blob that is stuck to the pan and the spoon is stuck solid as well. I think she ended up throwing it all away.
My son was telling me that some tomatoes had fuzz in them, like peaches. I don’t recall if they were like that and they bred the fuzz out or what. It just surprised me. While his research at the the moment is with atropa belladonna and filling in genetic gaps so that science can create certain medicines in the lab instead of relying on the plant, he said he plans to focus on exotic grains and fruits/vegetables in the future.
Oops, that should be fuzz ON them not in them! lol
What? No sweet onion???
A few weeks ago my wife sliced the green tomatos very thin, about 1/8 in, and fried them.They are really great like that. Like a tomato chip. Thats how we have them now.
Thank you, that sounds wonderful.
That's hilarious! That's like the girl who put a can of Campbell's soup into a recipe, which was then supposed to be followed by "one can of water." She went to the store and couldn't understand why "cans of water" weren't sold there!
Do you have a ping list I could be added to? I’d like to be on it! (If my waistline can handle it!)
When we were kids, my mom used to make what we called “grub”, or “firehouse grub”. She browned ground beef, added a can of baked beans and a can of Franco-American spaghetti, either the regular or spaghetti-o’s and heated it through. She might have added some catchup or a little brown sugar or bbq sauce while cooking it. We loved it. We asked for it all the time.
TNX
Please add me to your ping list.
TNX
Torani of San Francisco makes and distributes various flavored syrups for Latte’s, etc. We can buy them locally at Smart & Final Iris Company.
Your comments on Chocolate Chip cookies brought to mind that when I make my usual recipe of Chocolate Chip Cookies, which is typical of all the recipes actually I add 1/4 cup of Torani Chocolate Milano Syrup to the mixer, and incorporate that thoroughly as well.
Makes quite a nice flavor enhancement to the cookies.
Peanut Butter cookies I add 1/4 cup of the Torani Carmel syrup too, and that makes a great Peanut Butter Carmel cookie that is outstanding.
Merlot Mushroom Ragout
1 lb assorted mushrooms (see note)
1 TBSP good olive oil
1 medium white onion, diced
3 cloves garlic, finely chopped (or 3 tsps minced garlic in oil)
salt and pepper to taste
1 cup good Merlot
Chop mushrooms roughly. Heat large saute pan or large skillet on medium-high, then coat the pan with olive oil.
Add mushrooms and saute until their liquid is released, roughly 5 minutes. Salt and pepper the mushrooms to your liking. Add onion and garlic, stir well, and saute another 5 minutes or until onion is soft.
Slowly add the Merlot, stir, and then continue the saute until mixture is reduced by 2/3rds or 3/4ths.
Serve as a side dish, or as a garnish for any meat or vegetable dish.
Note: you absolutely can use plain old white mushrooms, but the flavour will be MUCH more intense if you put shiitake, oyster and/or portabella mushrooms into the mix.
(Did you hear about the produce guy who was SO dumb that he didn't know shiitake from Shinola?)
Bon appetit!
LOL
Its been a long time since I had spaghettio’s. I was very disappointed, they don’t taste like they used to. I used to like Beefaroni the best, but it hasn’t tasted good for decades.
In the meantime...
Wheatless Chocolate Torte, for our gluten-free friends
10 oz. bittersweet chocolate
3/4 cup (6 oz.) unsalted butter or unsalted pareve margarine (for our friends who keep Kosher)
2 tsp vanilla extract
5 large eggs at room temp
1 cup granulated sugar
Preheat oven to 350 F. Grease a 9" springform pan and put a circle of parchment paper on the bottom.
In a heavy saucepan (a double boiler is better) on low or medium-low heat, combine the chocolate and butter, whisking until smooth. Whisk in the vanilla. Turn heat to lowest setting or remove from heat entirely.
In a large bowl, combine eggs and sugar and beat at high speed for about 5 minutes or until mixture roughly triples in volume. Fold the chocolate/butter mixture into the egg/sugar mixture, gently but thoroughly.
Pour (and scrape) into springform pan and bake for 40-45 minutes. The top will form a light crust, and the torte is done when the traditional toothpick stuck into the centre comes out with JUST a bit of batter on it (if the toothpick is clean and dry, the torte is overbaked, sorry)
Remove from heat and run a small sharp knife around the edge of the pan, then let the torte cool. Top with berries and/or whipped cream and/or non-dairy whipping and/or anything else you like. Serves 10-12 (unless my friend Jerry Levin is there, in which case it MIGHT serve four, counting him...)
Mazel tov!
I bet those syrups would be good in cookies. I’m not a fan of peanut butter cookies, but I do like caramel, so I might like it that way. I don’t know what it is about peanut butter. I like peanut butter sandwiches and peanut butter cups, and peanut butter fudge, but not cookies. My son is the same way.
I have a recipe for peanut butter blondie type brownies and asked him if he wanted me to try making them and he didn’t think so.
When you add the syrup to your cookie dough, do you need to adjust other liquids? Does it color the dough? I wonder if you could use hershey syrup? Kahlua? mmm
Torani syrups are very good. We have about 7 or 8 flavors on hand and go through quite a few of the rasberry making tea. They are available also at World Market stores
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