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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • George KG Offline
    George KG Offline
    George K
    wrote on last edited by
    #467

    Tell me more about the turkey breast....

    "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.

    kluursK 1 Reply Last reply
    • George KG George K

      Tell me more about the turkey breast....

      kluursK Online
      kluursK Online
      kluurs
      wrote on last edited by
      #468

      @George-K said in The Cookbook:

      Tell me more about the turkey breast....

      One of the airfryers has a rotisserie feature. It works well with turkey breasts. Cooked it at 380 for about 50 minutes. Checked the temp - moist. Didn't do any brining - just the bare bird. Cooked the sweet potatoes for at 400 for a little longer.

      1 Reply Last reply
      • George KG Offline
        George KG Offline
        George K
        wrote on last edited by George K
        #469

        I assume you're talking about the Instant Pot Vortex air fryer. I have that thing. Love it. I make fries in the rotisserie basket.

        Was it a thawed whole breast, or just a boneless thingie? I think the limit for rotisserie things in the Vortex is 4 lb.

        I've made chicken that way, and it comes out good as well.

        "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
        • kluursK Online
          kluursK Online
          kluurs
          wrote on last edited by
          #470

          Yup - used a boneless breast - didn't use the circular basket - rather a special skewer that came with the unit.

          1 Reply Last reply
          • George KG Offline
            George KG Offline
            George K
            wrote on last edited by
            #471

            https://www.americastestkitchen.com/recipes/10530-cast-iron-baked-chicken

            Cast Iron Baked Chicken

            2 teaspoons paprika
            2 teaspoons salt
            1 teaspoon pepper
            ½ teaspoon onion powder
            ½ teaspoon granulated garlic
            3 pounds bone-in chicken pieces, (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings with wingtips discarded), trimmed
            2 tablespoons unsalted butter
            6 sprigs fresh thyme

            Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 450 degrees. Combine paprika, salt, pepper, onion powder, and granulated garlic in bowl. Pat chicken dry with paper towels and sprinkle all over with spice mixture.

            When oven is heated, carefully remove hot skillet. Add butter, let it melt, and add thyme sprigs. Place chicken in skillet skin side down, pushing thyme sprigs aside as needed. Transfer skillet to oven and bake for 15 minutes.

            Remove skillet from oven and flip chicken. Return skillet to oven and bake until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, about 15 minutes longer.

            Let chicken rest in skillet for 10 minutes. Transfer chicken to platter and spoon pan juices over top. Serve.

            =-=-=-=-=-=

            My effort

            IMG_4074.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
              #472

              Tasty looking.

              “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

                Tasty looking.

                George KG Offline
                George KG Offline
                George K
                wrote on last edited by
                #473

                @Mik said in The Cookbook:

                Tasty looking.

                Very easy. Chicken was juicy but just a bit chewy. Not sure I understand why.

                Mrs. George approves.

                "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
                  #474

                  Anybody for a fast, easy bean soup? Just made it, and it's delicious.

                  Just for fun I added in like two drops of liquid smoke. Nice touch.

                  https://www.simplyrecipes.com/marcella-hazan-white-bean-soup-review-8348453

                  Upon tasting, I think the olive oil is a bit heavy. Maybe make it 1/4 cup.

                  “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 George K referenced this topic on
                  • George KG Offline
                    George KG Offline
                    George K
                    wrote on last edited by
                    #475

                    Spuds:

                    Small Red Potatoes, Quartered 2 pounds
                    Vegetable Oil ¼ cup
                    2 Teaspoons Hidden Valley Salad Dressing Mix

                    1. Preheat oven to 450°F.
                    2. Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
                    3. Add seasoning mix and toss again until coated. Bake in ungreased baking sheet for 30 to 35 minutes or until potatoes are brown and crisp.

                    Surprisingly good. I might have added some onion powder for a bit more of a kick.

                    But, at my age, I love stupid-easy recipes.

                    This accompanied some chicken schnitzel.

                    "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
                      #476

                      I do too. I brined a couple pork chops in a seasoned salt brine all day, then grilled them with a little bbq sauce. They were superb. Made my favorite coleslaw with them. 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
                      • MikM Offline
                        MikM Offline
                        Mik
                        wrote on last edited by
                        #477

                        I’ve been wanting to find a cheeseburger pasta recipe that’s simple and good. Well, I have.

                        https://www.tasteofhome.com/recipes/family-favorite-cheeseburger-pasta/

                        I used a little less mustard, more onion, added some Worcestershire and more cheese. Turned out very tasty.

                        “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
                          #478

                          Smoked Turkey Rosemary Pasta

                          1/2 lb smoked turkey, cut in 1/4" cubes
                          1/2 cup pine nuts, lightly toasted
                          EV Olive oil, to taste (1/4 C?)
                          1/4 cup white wine if you like
                          zest of 1 orange (don't skip this - important)
                          ground up rosemary to taste (1 t - 1 T - I tend to about 1 T)
                          1 - 3 cloves garlic, crushed
                          12 oz linguini or spaghetti
                          toast pine nuts
                          dice smoked turkey
                          start pasta water & cook as you do rest
                          heat EVOO in skillet, med ht.
                          when hot enough, add turkey and 1/2 rosemary, saute
                          after 5 min or so add white wine
                          when pasta is almost ready, add rest of rosemary, garlic, orange zest and pine nuts to turkey mix.. add EVOO to taste
                          mix with hot pasta and maybe 1/3 C pasta water.

                          “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
                            #479

                            This looked really good.

                            https://www.msn.com/en-us/foodanddrink/recipes/creamy-tuscan-salmon-recipe/ar-BB1mUxqs?ocid=msedgntp&pc=LCTS&cvid=165e1fecf0c547f68834fb9387365951&ei=28

                            “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
                              #480

                              As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.

                              image.png

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

                              Aqua LetiferA 1 Reply Last reply
                              • MikM Mik

                                As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.

                                image.png

                                Aqua LetiferA Offline
                                Aqua LetiferA Offline
                                Aqua Letifer
                                wrote on last edited by
                                #481

                                @Mik said in The Cookbook:

                                As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.

                                image.png

                                Classic. We make a variation much like this I got from my uncle's.

                                Please love yourself.

                                MikM 1 Reply Last reply
                                • MikM Offline
                                  MikM Offline
                                  Mik
                                  wrote on last edited by
                                  #482

                                  Tried a new marinara tonight - Mezzetta. Excellent, tons of fresh, bright tomato flavor. Maybe better than Rao’s and a couple bucks cheaper.

                                  Ingredients: Italian Plum Tomatoes From Italy's San Marzano Region, California Plum Tomatoes, Imported Olive Oil, Fresh Onions, Sea Salt, Fresh Garlic, Fresh Basil, Black Pepper, Spices.

                                  IMG_4503.png

                                  “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
                                    #483

                                    image.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.

                                    MikM 1 Reply Last reply
                                    • George KG Offline
                                      George KG Offline
                                      George K
                                      wrote on last edited by George K
                                      #484

                                      I made @jon-nyc 's lasagna on Sunday.

                                      Didn't have meatloaf mix or sausage, so ground beef it was.

                                      IMG_4424.jpeg

                                      We're gonna get at least (probably 4) meals out of this.

                                      "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.

                                      George KG 1 Reply Last reply
                                      • jon-nycJ Online
                                        jon-nycJ Online
                                        jon-nyc
                                        wrote on last edited by
                                        #485

                                        Nice! How’d you like it?

                                        Only non-witches get due process.

                                        • Cotton Mather, Salem Massachusetts, 1692
                                        George KG 1 Reply Last reply
                                        • jon-nycJ jon-nyc

                                          Nice! How’d you like it?

                                          George KG Offline
                                          George KG Offline
                                          George K
                                          wrote on last edited by
                                          #486

                                          @jon-nyc said in The Cookbook:

                                          Nice! How’d you like it?

                                          Well, I didn't follow the instructions perfectly. I let it cook, covered for longer than your recipe suggests for "immediate serving". I gave it the full 40 min.

                                          TO SERVE:

                                          Adjust an oven rack to the middle position and pre-heat oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Place a rimmed baking sheet under the dish to catch any overspill. Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove foil and continue to bake until hot throughout and the cheese is browned in spots, 25-35 minutes longer. Let cool for 10 minutes before cutting and serving.

                                          TO SERVE RIGHT AWAY:

                                          Follow instructions above, reducing covered baking time to 15 minutes.

                                          I think the cream and the basil give a nice touch - almost has a sweetness to it.

                                          Most importantly, Mrs. George approves.

                                          "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.

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