***Weekly Cooking Thread Ping List***
Last week’s recipe recap:(July 16th thread)
Appetizer* 63 Sweet and Spicy Almonds
Dessert* 4 CHEESECAKE BRULEE
Dessert* 13 Fudgy Brownies
Dessert* 21 Berts Krispy Creme grilled doughnuts
Drink* 47 Texas Tumbleweeds.
Ingredient* 30 Maple Syrup Marinade
Ingredient* 43 Vanilla Paste
Ingredient* 46 rhubarb syrup
Meal* 6 Monte Cristo Hot Dog
Meal* 15 Ol Potty Mouths Ultimate Hamburger
Meal* 32 Curry Chicken Salad
Meal* 40 Paula Deens Deep-Fried Lasagna.
Side* 33 Creamy Potatoes Au Gratin
Side* 44 green pea salad
Side* 60 Spinach pomegranate salad
(to be added/deleted to/from the Cooking Thread Ping list - post request on this thread or PM me)
Here’s a scrumptious authentic Monte Cristo......as served at Disneyworld. Prepare items in order given.
CURRANT JELLY SAUCE: Blender smooth 2/3 c currant jelly, tbl ea water, half ‘n half. Chill.
COMPOTE Combine your favorite fresh and canned fruits; chill well. Serve 1/2 cup per person.
BATTER Elec/mixer on low 2/3 cup water, small egg, 1/2 tea salt, 1/8 tea white/pepper, yellow food color. Add 2/3 cup flour,1 3/4 tea baking/powder; mix smooth. Chill. Covers 4 sandwiches.
SANDWICHES Make 4 sandwiches, layering oz each ham, Swiss, turkey slices. Cut into fourths; secure each quarter w/ toothpick.
FINAL Heat about 6” veg oil to 340 deg in deep fryer. Blanket sandwiches with Batter. Deep-fry golden, turn as needed. Remove to plate, take out picks, sprinkle w/ confectioners sugar while still hot.
SERVE with Fruit Compote and Currant Jelly Sauce alongside.
could you add me to the cooking ping list?
Also, I am looking for a RICH Frozen Custard recipe to use in my ice cream maker.
I will be making some delicious Sea Salt Caramel gelato and Deeply Chocolate gelato this week.
Happy weekend all!!!
Being away from home with limited cooking equipment has been a challenge. However, underneath my landlords sink, hidden away in the back was a box with a crockpot in it. Lucky day! Better then getting 2 decoder rings in the crackerjack box.
So, what to make? Off to the city market in KC I go. Beautiful onions, garlic, pablano peppers. Gotta buy them. One each. Then continuing in my travels, I see a spice stand, buck a scoop. Hmmm... What to get? Heck it is a buck a scoop. A bit of smoky paprika, a little applewood smoked salt, some chipotle powder, cumin, chili powder, extremely hot red pepper powder, garlic powder. Looks like I am making chili.
A 28 oz can of peeled tomatoes, 2 cans of tomato sauce, 4 turkey tenders (about 2 1/4 pounds), 1 30 oz can of chili beans.
Chop onion, pepper, garlic and toss in crock pot. Not place, not gently put, but toss. Did I mention this was a manly chili? Toss in about 3 tablespoons of the spice mix. I toss it over my left shoulder. I would say that is optional. Pour in 2 cans of tomato sauce. Crush peeled tomatoes in hand and drop into mixture.
A this point stir everything up, and taste. If you taste the spices and it is a bit hot, you are there. If not, add more.
Place the whole turkey tenders in the mixture. Crock goes on high for 7 hours.. About 3/4 of the way in, start shredding turkey in mixture. Add beans, let it go for about 30 minutes to an hour.
Your choice how you want to serve it. I am trying to lose weight. so mine is plain.
Calories per serving, approximately 250. Fat, .5, sodium 600 (I am thinking soaking your own beans and using fresh tomatoes that goes down to whatever salt you use in spice mix)
8 servings.Cost per serving $1.50. unfortunately the coat of meat has gone up.
This looks interesting, supposed to be yummy on cheeseburgers or in a grilled cheese sandwich.
1 lb good-quality bacon
1 small onion, finely chopped
3-4 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup coffee, cola or beer
1/4 cup maple syrup or honey
Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden.
Return the bacon to the pan, add the brown sugar, coffee and maple syrup and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.
If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold. Keeps in a sealed container in the fridge for a week or two, if it lasts that long.
Turkeys were on sale this week so we’re having tis tonight...
Cooking turkey on a spit or rotisserie produces a juicer, self-basted culinary delight. The secret is in the slow cooking. For instructions on how to cook a turkey using this popular method, follow the tips below.
1. Remove neck and giblets from body cavities, and rinse turkey inside and out. Pat dry.
2. Do not stuff a turkey intended for the grill or rotisserie.
3. Season turkey as desired; marinating overnight helps flavor penetrate the meat.
4. Skewer neck skin to back; secure drumsticks with string or nylon leg clamps. Tie twine around breast to hold wings flat.
5. Insert spit rod into turkey, just below the breast bone and bring out through the tucked-in tail, under the secured drumsticks.
6. Fasten spit prongs firmly, at right angles to each other, into end of turkey. Be sure turkey is centered and balanced evenly as rotisserie rotates.
7. Insert meat thermometer into thickest part of inner thigh, not touching the bone.
8. Place spit on rotisserie, allowing approximately 25 to 35 minutes per pound for cooking.
9. Keep charcoal fire up to temperature by adding more coals every 20-30 minutes as needed.
10. Turkey is cooked when meat thermometer reads 180-185°F at the thigh.
Mrs p6 is marinating some pork chops in blueberry balsamic vinegar.
No recipe yet. Might not get to try it until tomorrow because her back went out and she is probably down until tomorrow.
If it turns out OK I'll let yunz all know.
The easy recipe to make caramel sauce-
1 cup white sugar
1 cup heavy cream
1/2 cup of water
1 tspn lemon or lime juice
1/3 tspn Kosher salt
(Should Kosher be capitalized?)
In a sautee pan heat the sugar, salt, lemon juice and water on low to medium to a boiling point and let it cook until it starts to turn to turn brown.
The flavors that separate plain old white sugar from caramel are forming while it starts to burn slightly.
Before it gets too dark remove it from the heat and add the heavy cream while stirring it fast, but not too fast you don’t want any of it splashing on you because it’s really hot.
After you get the cream incorporated into it return it to the heat and let it boil for a minute or two while stirring.
Let it cool to room temp, and enjoy.
I use this same recipe to make a butterscotch sauce by adding Kosher salt to taste.
Please add me! I need some inspiration. LOL.
Please add me to your Ping list — Jane Reinheimer at my husband’s address (quintr)