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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
    #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 Offline
                        jon-nycJ Offline
                        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.

                          1 Reply Last reply
                          • George KG George K

                            image.jpeg

                            MikM Offline
                            MikM Offline
                            Mik
                            wrote on last edited by
                            #487

                            @George-K said in The Cookbook:

                            image.jpeg

                            Had a dream the other night that Trump had us selling homemade marinara and he wasn't happy with the sales figures. I had a lot of one-on-one time with him in the dream.

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

                            jon-nycJ 1 Reply Last reply
                            • Aqua LetiferA Aqua Letifer

                              @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.

                              MikM Offline
                              MikM Offline
                              Mik
                              wrote on last edited by
                              #488

                              @Aqua-Letifer said in The Cookbook:

                              @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.

                              Made it last night, but used a chicken demi-glace instead off stock. Very rich.

                              “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

                                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.

                                George KG Offline
                                George KG Offline
                                George K
                                wrote on last edited by
                                #489

                                IMG_4424.jpeg

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

                                Yup - four meals it was. I divided into fourths and froze the uneaten ones.

                                Simple dinner tonight:

                                Thaw the lasagna, and heat it up (covered) in the oven.
                                Some salad.
                                Some "Bake in the bag" bread.

                                Simple and tasty.

                                The hour I spent making the lasagna is more than offset by the fact that I don't have to cook for three nights.

                                "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.

                                jon-nycJ 1 Reply Last reply
                                • MikM Mik

                                  @George-K said in The Cookbook:

                                  image.jpeg

                                  Had a dream the other night that Trump had us selling homemade marinara and he wasn't happy with the sales figures. I had a lot of one-on-one time with him in the dream.

                                  jon-nycJ Offline
                                  jon-nycJ Offline
                                  jon-nyc
                                  wrote on last edited by jon-nyc
                                  #490

                                  @Mik said in The Cookbook:

                                  @George-K said in The Cookbook:

                                  image.jpeg

                                  Had a dream the other night that Trump had us selling homemade marinara and he wasn't happy with the sales figures. I had a lot of one-on-one time with him in the dream.

                                  Marinara And Garlic for All, FTW

                                  Only non-witches get due process.

                                  • Cotton Mather, Salem Massachusetts, 1692
                                  1 Reply Last reply
                                  • George KG Offline
                                    George KG Offline
                                    George K
                                    wrote on last edited by George K
                                    #491

                                    Tonight's dinner: Hamburger Steak with Onions and Gravy

                                    1 pound ground beef
                                    ¼ cup bread crumbs
                                    1 egg
                                    1 teaspoon Worcestershire sauce
                                    ½ teaspoon seasoned salt
                                    ½ teaspoon onion powder
                                    ½ teaspoon garlic powder
                                    ⅛ teaspoon ground black pepper
                                    1 tablespoon vegetable oil
                                    1 cup thinly sliced onion
                                    2 tablespoons all-purpose flour
                                    1 cup beef broth
                                    1 tablespoon cooking sherry
                                    ½ teaspoon seasoned salt

                                    Mix ground beef, bread crumbs, egg, Worcestershire sauce, salt, onion powder, garlic powder, and pepper together in a large bowl until combined. Form into 8 balls and flatten into patties.

                                    Heat oil in a large skillet over medium heat. Add patties and onion; fry until patties are nicely browned, about 4 minutes per side. Transfer beef patties to a plate, and keep warm.

                                    Sprinkle flour over onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom of the skillet as you stir. Gradually mix in beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat until gravy thickens, about 5 minutes.

                                    Reduce heat to low, return patties to the gravy, cover, and simmer until cooked through, about 15 minutes.


                                    Mrs. George approved - "This is good! Make it again.

                                    I see it as a gateway to meatloaf.

                                    IMG_4449.jpeg

                                    IMG_4450.jpeg

                                    ETA: I cooked in stainless steel - adjust your temperatures accordingly.

                                    "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
                                      #492

                                      Looks delicious. “Gateway to meatloaf”. 😆😆😆

                                      “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
                                      • Aqua LetiferA Offline
                                        Aqua LetiferA Offline
                                        Aqua Letifer
                                        wrote on last edited by
                                        #493

                                        It's Michaelmas!

                                        We made bannock for the occasion. Because why not.

                                        Fun superstition regarding the holiday: it was the last day of the season to eat blackberries—after Michaelmas, they turn evil. (Story goes, when God cast Satan out of heaven, he landed in a blackberry bush. He was so peeved that he cursed the blackberries, and so they reveal their curse after the holiday.)

                                        Ingredients
                                        • 2 C oats
                                        • 2 C all-purpose flour
                                        • 1 tbsp baking powder
                                        • ¼ tsp salt
                                        • ¼ C butter
                                        • ¼ C honey
                                        • ½ C milk

                                        Egg Wash Mixture
                                        • 1 egg
                                        • ¼ C cream
                                        • 4 oz butter

                                        Instructions

                                        1. Preheat the oven to 350°F. Preheat a lightly greased cast iron skillet on the stove on medium-low heat.
                                        2. Using a food processor, blitz the oats until they become a fine flour. In a bowl, combine oat flour, all-purpose flour, baking powder, and salt.
                                        3. Cut in the butter and then add the honey and milk.
                                          (Mix the honey into the milk before adding to the dry ingredients.)
                                        4. Form into a ball and then press down into a disk.
                                        5. Combine the egg wash ingredients (egg, butter, and cream) and slather one side of the bannock.
                                          Lay that side face-down on the skillet and cook for about 1 minute. Meanwhile, slather the other side with the mixture.
                                        6. Continue flipping and slathering until the cream mixture is used up or until the bannock is browned enough on each side. Then, place the skillet in the oven to bake through. This might take another 10-30 minutes depending on how thick the bannock is.

                                        Please love yourself.

                                        1 Reply Last reply
                                        • Aqua LetiferA Offline
                                          Aqua LetiferA Offline
                                          Aqua Letifer
                                          wrote on last edited by
                                          #494

                                          IMG_6003.jpeg

                                          Please love yourself.

                                          1 Reply Last reply
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