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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • 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
            • George KG Offline
              George KG Offline
              George K
              wrote on last edited by
              #495

              Cool stuff, @Aqua-Letifer

              "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
              • HoraceH Offline
                HoraceH Offline
                Horace
                wrote on last edited by
                #496

                Looks good. Maybe some condensed milk on top.

                Education is extremely important.

                Aqua LetiferA 1 Reply Last reply
                • HoraceH Horace

                  Looks good. Maybe some condensed milk on top.

                  Aqua LetiferA Offline
                  Aqua LetiferA Offline
                  Aqua Letifer
                  wrote on last edited by
                  #497

                  @Horace said in The Cookbook:

                  Looks good. Maybe some condensed milk on top.

                  Good call. A lot of recipes call for a glaze or something. For this one we just decided to rawdog it.

                  Please love yourself.

                  1 Reply Last reply
                  • MikM Offline
                    MikM Offline
                    Mik
                    wrote on last edited by
                    #498

                    Looks great. I normally have 6 ounces of blackberries on my cereal. They've been much too expensive lately.

                    “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
                      #499

                      Tonight's dinner.

                      Slow Cooker Rosemary Balsamic Beef Tips

                      2 pounds beef tips or stew meat, trimmed of excess fat
                      1 cup beef broth
                      1/2 cup balsamic vinegar
                      1 tablespoon Worcestershire sauce
                      1 tablespoon soy sauce
                      4 cloves garlic, minced
                      1 onion, diced
                      1 teaspoon dried rosemary (or 1 tablespoon if using fresh)
                      1/2 teaspoon black pepper
                      1/2 teaspoon salt
                      2 tablespoons olive oil
                      2 tablespoons cornstarch
                      3 tablespoons cold water

                      1. In a large skillet, heat the olive oil over medium-high heat. Add the beef tips and brown them on all sides, which will give your dish a richer flavor. Transfer them into the slow cooker.

                      2. To the same skillet, add the diced onion and sauté until it's soft and translucent, about 3 minutes. Add the minced garlic and sauté for an additional minute, just until fragrant. Spoon this mixture over the beef in the slow cooker.

                      3. In the slow cooker, pour in beef broth, balsamic vinegar, Worcestershire sauce, and soy sauce. Stir in the rosemary, black pepper, and salt.

                      4. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is tender and falls apart easily.

                      5. About 30 minutes before serving, mix cornstarch and cold water in a small bowl until smooth. Stir the mixture into the slow cooker to thicken the sauce.

                      6. Let it cook for another 25-30 minutes. Then, give everything a good stir, adjust the seasoning to your taste, and serve warm.

                      Variations & Tips

                      For families with picky eaters, you can make the beef tips without the rosemary and serve the herb on the side for those who enjoy the extra flavor.

                      Feel free to add in some carrots or mushrooms during the last 2 hours of cooking if you're looking to sneak some veggies into the meal.


                      Served it over mashed potatoes.

                      Mrs. George was not fond of the "balsamic-ey" flavor, and I have to agree. Just too much. If I make this again, and I probably will, I'll skip the balsamic vinegar and just increase the amount of broth.

                      "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
                        #500

                        Peruvian Roasted Chicken With Spicy Cilantro Sauce
                        By Melissa Clark

                        Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarillo and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

                        Ingredients
                        Yield:4 servings
                        For the Chicken

                        6garlic cloves, finely grated or minced
                        3tablespoons soy sauce
                        1tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
                        1tablespoon lime juice
                        1teaspoon aji panca paste or 1 teaspoon pasilla chile powder
                        1teaspoon Dijon mustard
                        1teaspoon ground cumin
                        1teaspoon freshly ground black pepper
                        ½teaspoon fine sea salt
                        1(3½- to 4½-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
                        Extra-virgin olive oil, as needed

                        For the Sauce
                        1cup cilantro leaves and tender stems
                        3 to 4jalapeños, seeded and diced
                        ¼cup/1 ounce crumbled feta cheese
                        1garlic clove, chopped
                        1½tablespoons lime juice, more to taste
                        2teaspoons chopped fresh oregano or basil
                        ¾teaspoon fine sea salt, more to taste
                        ½teaspoon Dijon mustard
                        ½tablespoon aji amarillo or other chile paste (see headnote)
                        ½teaspoon honey
                        ½teaspoon ground cumin
                        ½cup extra-virgin olive oil
                        Lime wedges, for garnish

                        Preparation

                        Step 1
                        For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.

                        Step 2
                        Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.

                        Step 3
                        Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.

                        Step 4
                        Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.

                        Step 5
                        While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.

                        Step 6
                        Carve the chicken and serve with the sauce and lime wedges on the side.

                        “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
                          #501

                          Dinner fail.

                          I made this Sunday afternoon.

                          Slow Cooker Rosemary Balsamic Beef Tips

                          2 pounds beef tips or stew meat, trimmed of excess fat
                          1 cup beef broth
                          1/2 cup balsamic vinegar
                          1 tablespoon Worcestershire sauce
                          1 tablespoon soy sauce
                          4 cloves garlic, minced
                          1 onion, diced
                          1 teaspoon dried rosemary (or 1 tablespoon if using fresh)
                          1/2 teaspoon black pepper
                          1/2 teaspoon salt
                          2 tablespoons olive oil
                          2 tablespoons cornstarch
                          3 tablespoons cold water

                          1. In a large skillet, heat the olive oil over medium-high heat. Add the beef tips and brown them on all sides, which will give your dish a richer flavor. Transfer them into the slow cooker.

                          2. To the same skillet, add the diced onion and sauté until it's soft and translucent, about 3 minutes. Add the minced garlic and sauté for an additional minute, just until fragrant. Spoon this mixture over the beef in the slow cooker.

                          3. In the slow cooker, pour in beef broth, balsamic vinegar, Worcestershire sauce, and soy sauce. Stir in the rosemary, black pepper, and salt.

                          4. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is tender and falls apart easily.

                          5. About 30 minutes before serving, mix cornstarch and cold water in a small bowl until smooth. Stir the mixture into the slow cooker to thicken the sauce.

                          6. Let it cook for another 25-30 minutes. Then, give everything a good stir, adjust the seasoning to your taste, and serve warm.

                          =-=-=-=-=-=

                          The balsamic was overwhelming. As flavorful as the meat was, neither Mrs. George nor I could get over the overpowering flavor of the balsamic vinegar.

                          I'll make it again, but perhaps substitute some red wine for the vinegar.

                          "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
                            #502

                            Tonight's dinner. Smells fantastic. Takes much longer than they say. I used more pepper and used 6 boneless things and one breast. I'm cutting the covered simmering time to 15 minutes and will check the meat temp then.

                            https://www.foodandwine.com/recipes/poulet-basquaise

                            Active Time: 45 mins
                            Total Time: 1 hr 10 mins
                            Servings: 4
                            Cook Mode (Keep screen awake)
                            Ingredients
                            1 whole chicken, about 4 pounds, cut into 8 pieces
                            Salt
                            Pepper
                            Pinch of cayenne pepper or piment d’Espelètte
                            2 tablespoons olive oil
                            1 tablespoon butter
                            2 red bell peppers, thinly sliced
                            2 green bell peppers, thinly sliced
                            1 onion, thinly sliced
                            16 ounces canned Italian plum tomatoes
                            1/2 cup white wine
                            1/2 cup water
                            1/2 cube chicken bouillon or 1/2 cup light chicken stock or broth (See Note)
                            3 sprigs of flat parsley, finely chopped
                            Rice pilaf for serving
                            Directions
                            Step 1
                            Season the chicken all over with salt, pepper, and piment d'Espelètte. Heat the oil in a large pot or Dutch oven over
                            medium-high heat, about 2 minutes. When the oil is hot, add the butter. When the butter has melted and the foam has
                            subsided, add the chicken, skin side down, and brown on that side only, about 5 minutes. Remove the chicken and set
                            aside on the plate. Add the peppers and onion to the pot and reduce the heat to medium low. Cook for about 10 minutes,
                            then add the tomatoes and cook until the liquid is reduced by half. Stir in the wine, scraping, scraping — as always — to
                            get the good stuff up. Cook until the wine is reduced by half, then add the water and the bouillon cube or broth. Return
                            the chicken to the pot, making sure to add all the juices on the plate. Cover the pot and simmer on low heat for about 25
                            minutes.
                            Poulet Basquaise
                            To make his exceptional braised chicken from the Basque region of France, Anthony Bourdain relies on piment
                            d'Espelètte, white wine, and plenty of onions and peppers.
                            By Anthony Bourdain | Updated on November 9, 2023
                            Step 2
                            Transfer the chicken to a platter. Crank up the heat to high and boil the sauce until it has thickened and reduced, about 5
                            minutes. Season with salt and pepper and add the parsley. Pour the sauce over the chicken and serve with rice pilaf.
                            Originally appeared: December 2012

                            “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
                              #503

                              Made this tonight, excellent. This site has a lot of great stuff.

                              https://www.themediterraneandish.com/easy-baked-ziti-recipe-italian-sausage-fresh-mozzarella/

                              “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
                                #504

                                Wanted something easy, healthy and used a lot of broccoli. This fit the bill and is quite delicious.

                                https://www.foodnetwork.com/fnk/recipes/sicilian-pasta-and-broccoli-8312243#reviewsTop

                                “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
                                  #505

                                  Made this cheeseburger soup at the request of my bride. Simple but very tasty homespun grub. I did put a third cup of stock in it.

                                  https://allrecipes.familyfreshrecipes.com/?p=5036

                                  “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

                                    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.

                                    jon-nycJ Offline
                                    jon-nycJ Offline
                                    jon-nyc
                                    wrote on last edited by
                                    #506

                                    @George-K said in The Cookbook:

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

                                    Sometimes I’ll make two at a time. Not much more time than making one. I’ll buy a disposable lasagna pan for the second, freeze it for months. Later let it thaw for 48hrs and cook.

                                    Then you get 8 meals out of the hour+

                                    Only non-witches get due process.

                                    • Cotton Mather, Salem Massachusetts, 1692
                                    1 Reply Last reply
                                    • MikM Offline
                                      MikM Offline
                                      Mik
                                      wrote on last edited by
                                      #507

                                      I have grapes and lots of garlic and rosemary, so this is on the menu for tonight. Probably sub boneless breasts for whole chix.

                                      https://www.foodandwine.com/recipes/pan-roasted-chicken-with-grapes-garlic-rosemary

                                      “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
                                        #508

                                        Mayo Spuds

                                        Mayonnaise-Roasted Potatoes

                                        1/2 c mayonnaise or Miracle Whip dressing
                                        1 Tbsp dried rosemary
                                        1 Tbsp garlic powder
                                        1 Tbsp onion powder
                                        1 tsp seasoned salt or Mrs. Dash
                                        1 Tbsp water
                                        2 lb small red potatoes, quartered

                                        1. Mix mayonnaise, seasonings, and water in a large bowl or gallon-size plastic bag.

                                        2. Add potatoes; toss to coat.

                                        3. Place potatoes on a greased cookie sheet.

                                        4. Bake at 400 degrees for 30-40 minutes or until golden brown; stirring after 15 minutes.

                                        5. NOTE: Oregano can be substituted for all or part of the rosemary. Feel free to decrease garlic and onion powders depending on your preference.


                                        Came out very good. Took only 30 minutes.

                                        However, woefully under-spiced. Couldn't taste the rosemary and needed more salt.

                                        "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
                                          #509

                                          Made this tonight with shrimp. It’s a good base recipe that you could do anything with. It uses butter instead of olive oil, which is a nice bit of richness.

                                          https://fortheloveofcooking.net/wprm_print/garlic-butter-and-burst-tomato-spaghetti-with-fresh-herbs-2

                                          “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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