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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • CopperC Offline
    CopperC Offline
    Copper
    wrote on last edited by
    #240

    I made Toll House cookies, accept no substitutes.

    1 Reply Last reply
    • George KG Offline
      George KG Offline
      George K
      wrote on last edited by
      #241

      Tonight's Dinner

      Link to video

      Came out pretty tasty. My only flaw was that the breasts were a bit thick, and I cooked them, perhaps, too long.

      Nevertheless, pretty tasty.

      IMG_1016 copy.jpeg

      IMG_1017 copy.jpeg

      IMG_1019 copy.jpeg

      "Now look here, you Baltic gas passer... " - Mik, 6/14/08

      The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

      1 Reply Last reply
      • MikM Offline
        MikM Offline
        Mik
        wrote on last edited by
        #242

        Good Chicken Marsala recipe. Made it tonight.

        https://vikalinka.com/best-chicken-marsala/

        Ingredients

        4 chicken breasts
        salt and pepper
        ½ cup/ 60 g flour
        2 tbsp olive oil
        3 small shallots chopped
        1 cup/100g chestnut mushrooms sliced
        1 tbsp flour
        ½ cup/125 ml marsala wine
        1 cup/250 ml chicken stock
        flat leaf parsley

        Instructions

        Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than ½ inch. Sprinkle with salt and pepper on both sides and dredge in flour.

        Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.

        To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.

        Serve sprinkled with chopped parsley and a side dish of your choice.

        “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

        1 Reply Last reply
        • OptimisticO Offline
          OptimisticO Offline
          Optimistic
          wrote on last edited by
          #243

          Anybody have a fondue recipe they love? I decided I want to make some tonight and I never have before, and the recipes online have so much variation in cheeses and alcohol used.

          1 Reply Last reply
          • MikM Offline
            MikM Offline
            Mik
            wrote on last edited by
            #244

            Had a ton of leftover roast chicken so I made Fancy Nancy Chicken Salad from The Chicken Salad Chick. No grapes, so more apple, and I used Avocado oil mayonnaise so half the fat. Delicious.

            https://domesticsuperhero.com/fancy-nancy-chicken-salad/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

            “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

            1 Reply Last reply
            • MikM Offline
              MikM Offline
              Mik
              wrote on last edited by
              #245

              For the first dinner of the year, grilled salmon with orange basil butter, roasted potatoes and strawberry macadamia salad. The salad is from Dewey's Pizza, our favorite place and where The Princess worked for several years. Their salads are out of this world good - this one is organic mixed greens with strawberries, macadamia halves, blue cheese crumbles lightly dressed with a strawberry poppyseed dressing.

              Serving with an Argentine rose' of pinot noir.

              https://www.landolakes.com/recipe/19999/salmon-fillets-with-orange-basil-butter/

              “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

              1 Reply Last reply
              • MikM Offline
                MikM Offline
                Mik
                wrote on last edited by Mik
                #246

                As a follow-up note, the salmon was excellent and very easy. I did not put the butter on before grilling, just some salt, pepper and orange juice. Put a little orange basil butter on after it was cooked. Even My Favorite Redhead loved it and she doesn't like salmon.

                You could also roast the salmon in a 425 oven until it hits 135-145, depending on how rare or well done you like it.

                alt text

                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                1 Reply Last reply
                • MikM Offline
                  MikM Offline
                  Mik
                  wrote on last edited by Mik
                  #247

                  Gotta evangelize this recipe. Easy, absolutely delicious, and company worthy. The nut crust kept the meat very tender and moist. The pistachios are salted so I did not salt the meat. It didn't need it, and you can add at table if wanted. Beautiful on the plate, too. The salad was good with it.

                  https://www.purewow.com/recipes/pistachio-pork-tenderloin-apple-escarole-salad

                  My SIL is allergic to tree nuts, but I think it would work fine with peanuts or cashews. Any nut, really. We will try that next time they are here.

                  “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                  1 Reply Last reply
                  • taiwan_girlT taiwan_girl

                    @George-K I like quiche. Dont like a whole lot of cheese, but maybe I can adapt the recipe. Thanks!!

                    LarryL Offline
                    LarryL Offline
                    Larry
                    wrote on last edited by
                    #248

                    @taiwan_girl said in The Cookbook:

                    @George-K I like quiche.

                    Sometimes I like a quickie, but most of the time I prefer to take my ti......

                    Never mind......

                    1 Reply Last reply
                    • LuFins DadL Offline
                      LuFins DadL Offline
                      LuFins Dad
                      wrote on last edited by
                      #249

                      Tonight I made Himalayan Rabbit Stew.

                      I found him a-layan dead by the road…

                      The Brad

                      1 Reply Last reply
                      • MikM Offline
                        MikM Offline
                        Mik
                        wrote on last edited by
                        #250

                        Trying this tonight.

                        https://www.food.com/recipe/pan-fry-garlic-butter-branzino-531608

                        “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                        1 Reply Last reply
                        • George KG Offline
                          George KG Offline
                          George K
                          wrote on last edited by
                          #251

                          As I've said, Mrs. George likes her beef well done, which makes things like Beef Wellington out of the question.

                          So, I came across this...

                          https://cookitonce.com/easy-ground-beef-wellington-recipe-2/?fbclid=IwAR39hwzKkaH0X0r5yh0LjT-qh6kvueEwHb5JvXT5ir6btBuGNxzohZVFzQg

                          EASY GROUND BEEF WELLINGTON RECIPE

                          INGREDIENTS

                          1 ½ lb. ground beef
                          8 oz. baby Bella mushrooms
                          2 eggs beaten
                          3 tbsp butter
                          2 tbsp dried parsley (or fresh)
                          1 tbsp cream (or milk)
                          1 small onion chopped fine
                          4 cloves garlic minced
                          ½ c. red wine or grape juice
                          1 tsp fresh basil
                          1 tsp salt
                          2 sheets puff pastry (thawed according to the pkg)
                          salt and pepper, to taste
                          4 tbsp saltine crackers or bread crumbs, crushed
                          mozzarella cheese, optional

                          INSTRUCTIONS

                          Step 1: Prepare the oven. Preheat it to 400 degrees.

                          Step 2: Combine the eggs, ground beef, saltine crackers or bread crumbs, dried parsley, salt, and cream or milk until well blended. Set aside.

                          Step 3: Melt the butter in a large saucepan. Once the butter has melted, add the onion and mushrooms to the pan and cook over medium-high heat until the mushrooms' sweat and onions are clear.

                          Step 4: Adjust the heat to medium, then add the garlic, red wine, and basil.

                          Step 5: Adjust the heat to high and continue cooking until the liquid has reduced, then take the pan off the heat. Let the mushroom mixture cool.

                          Step 6: Lightly oil a baking pan or cookie sheet.

                          Step 7: Lay the pastry sheet on a lightly floured surface, then cut the sheets into 4 squares. Across each square, spread the mushroom mixture and top with a thin layer of mozzarella cheese. Shape half cup of meat mixture into flattened balls and put it on top of the cheese.

                          Step 8: Over the meat, pull the corners, then pinch the edges to seal.

                          Step 9: On the prepared cookie sheet, place the bundles, seam-side down. On top of the bundles, cut small slits and brush the tops with beaten egg or cream.

                          Step 10: Place in the preheated oven and bake for about 30 to 40 minutes or until golden brown and the meat is completely cooked. Remove from the oven and serve the ground beef Wellington with brown gravy. Enjoy!

                          "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                          The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                          1 Reply Last reply
                          • MikM Offline
                            MikM Offline
                            Mik
                            wrote on last edited by
                            #252

                            I would think that would be a better texture than the filet, plus flavoring the ground meat.

                            We got hungry early yesterday, so I did not fix the fish recipe. We went to our favorite brewery for a burger and beer. Yum.

                            “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                            1 Reply Last reply
                            • George KG Offline
                              George KG Offline
                              George K
                              wrote on last edited by
                              #253

                              I have a couple OF steaks from Wild Fork that we're doing tonight. My strip steak will be sous-vide, then sear, as usual.

                              For Mrs. George, I'm going to try to air-fry/broil her filet - which she likes cut in half, so it's thinner*. Also, baked potatoes in the air fryer. My two experiences with that have been spectacular. I mean, it's a baked potato, but wow...

                              *The woman has no shame. Of course, she married me, so, yeah.

                              "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                              The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                              1 Reply Last reply
                              • MikM Offline
                                MikM Offline
                                Mik
                                wrote on last edited by
                                #254

                                Going to try these potatoes...never brined a potato before.

                                https://www.foodnetwork.com/recipes/the-bomb-bakers-recipe-1946128

                                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                George KG 1 Reply Last reply
                                • MikM Mik

                                  Going to try these potatoes...never brined a potato before.

                                  https://www.foodnetwork.com/recipes/the-bomb-bakers-recipe-1946128

                                  George KG Offline
                                  George KG Offline
                                  George K
                                  wrote on last edited by George K
                                  #255

                                  @mik when I make baked spuds, I coat them in olive oil, salt generously, and then bake. I DO pierce them with a fork, unlike Fieri's suggestion.

                                  The Horseradish Sour Cream looks intriguing. Perhaps I'll try that (usually I'm a butter-on-spuds guy).

                                  I suppose I can make them in the air fryer with appropriate adjustments to time and temperature.

                                  "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                                  The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                                  1 Reply Last reply
                                  • MikM Offline
                                    MikM Offline
                                    Mik
                                    wrote on last edited by Mik
                                    #256

                                    Apparently you can do the same brining to baked sweet potatoes. Going to try that too.

                                    Edit: Very good.

                                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                    1 Reply Last reply
                                    • MikM Offline
                                      MikM Offline
                                      Mik
                                      wrote on last edited by
                                      #257

                                      Made this tonight. Delicious with crusty rolls for the sauce. Strawberries in balsamic vinegar for a very healthy dessert.

                                      https://www.dorothylane.com/recipes/BraisedChickenThighsWithShallotsWine

                                      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                      George KG 1 Reply Last reply
                                      • MikM Mik

                                        Made this tonight. Delicious with crusty rolls for the sauce. Strawberries in balsamic vinegar for a very healthy dessert.

                                        https://www.dorothylane.com/recipes/BraisedChickenThighsWithShallotsWine

                                        George KG Offline
                                        George KG Offline
                                        George K
                                        wrote on last edited by
                                        #258

                                        @mik looks good! What sides did you make with it?

                                        "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                                        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                                        1 Reply Last reply
                                        • MikM Offline
                                          MikM Offline
                                          Mik
                                          wrote on last edited by
                                          #259

                                          Just crusty rolls. Two apiece, to mop up the sauce. I made five thighs and adjusted accordingly. Also used some fresh basil, thyme and oregano from my indoor herb garden. I might add a bit more wine next time or maybe some chicken stock to make a little more gravy.

                                          I loved it. Easy, delicious, and pretty healthy.

                                          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

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