The Cookbook
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wrote on 27 Feb 2023, 00:26 last edited by
It’s pretty good. Very moist. I think maybe more Parmesan next time and maybe some Italian seasoning.
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wrote on 2 Mar 2023, 16:33 last edited by
Excellent mayo-based Caesar dressing. For quite a while I've been trying to replicate Bravo! Caesar dressing. This is exceptionally close.
I did replace half the mayo with EV olive oil.
https://www.epicurious.com/recipes/food/views/caesar-mayonnaise-dressing-11892
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wrote on 12 Mar 2023, 18:42 last edited by
Corned beef and cabbage. Why wait for St Patrick’s Day?
Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.
https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/
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wrote on 12 Mar 2023, 19:28 last edited by
After only an hour my house smells like Izzy Kadet’s deli. Yum.
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wrote on 12 Mar 2023, 23:36 last edited by
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wrote on 13 Mar 2023, 09:01 last edited by
Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
I sure miss being able to eat corned beef. The salt content is too high, damn. -
Corned beef and cabbage. Why wait for St Patrick’s Day?
Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.
https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/
wrote on 13 Mar 2023, 14:20 last edited by@Mik said in The Cookbook:
Corned beef and cabbage. Why wait for St Patrick’s Day?
Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.
https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/
Corned beef is good with fried eggs for breakfast, too.
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Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
I sure miss being able to eat corned beef. The salt content is too high, damn.wrote on 13 Mar 2023, 14:26 last edited by@Rainman said in The Cookbook:
Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
I sure miss being able to eat corned beef. The salt content is too high, damn.The best salt-free cajun seasoning, used in several of the hospitals in South...
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wrote on 13 Mar 2023, 14:40 last edited by
The trick to low salt is to start with salt-free ingredients, and only season at table. The amount of salt you use on cooked food is miniscule.
I know it is said that using salt while you are cooking makes everything taste better, but I have not found that to be the case. I never salt pasta water or anything like that.
“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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wrote on 15 Mar 2023, 23:24 last edited by
Made a great recipe tonight.
https://www.lifeisbutadish.com/grilled-artichoke-mushroom-lemon-pasta/
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wrote on 15 Mar 2023, 23:28 last edited by
@Rainman said in The Cookbook:
Good to know guys, thanks.
Rainman, do you know about the Mrs. Dash line? A whole bunch of salt-free seasonings.
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wrote on 16 Mar 2023, 00:38 last edited by
Hi Cats,
Yes, thanks, I've got some Mrs. Dash. I will need to give it more of an honest try. Maybe it's an acquired taste, so not too bad after awhile. -
Hi Cats,
Yes, thanks, I've got some Mrs. Dash. I will need to give it more of an honest try. Maybe it's an acquired taste, so not too bad after awhile. -
wrote on 16 Mar 2023, 00:52 last edited by
Dieticians have gotten angry with me because of my techniques for reducing salt. Strong Cheeses are a great way to build flavor without a lot of salt. You have to eat things that taste good or you won’t stick with it. Salads with fruit, blue cheese and nuts are great. Grilled stuff that is only seasoned at table will keep your sodium way down.
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The trick to low salt is to start with salt-free ingredients, and only season at table. The amount of salt you use on cooked food is miniscule.
I know it is said that using salt while you are cooking makes everything taste better, but I have not found that to be the case. I never salt pasta water or anything like that.
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wrote on 16 Mar 2023, 01:53 last edited by
But you don’t have to use large amounts to get flavor. You put a tablespoon of blue cheese on a salad or a steak and you get a ton of flavor for 175 mg of sodium, which is very little.
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wrote on 23 Mar 2023, 23:00 last edited by
Amatriciana tonight. Yum. One of my favorite pasta sauces.
https://www.bonappetit.com/recipe/bucatini-all-amatriciana-2
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wrote on 26 Apr 2023, 23:42 last edited by
Grilled lamb chops and Fresh Morel Asparagus Risotto. Yum.
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wrote on 1 Jun 2023, 18:14 last edited by
Good recipe for salsa. I left out the japlapeno, hot enough from the Rotel. Also omitted the sugar. If you like it milder, use mild Rotel.
BEST HOMEMADE SALSA EVER
Ingredients
1 can (28 ounce) whole tomatoes with juice
2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
1/4 c. chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered and sliced thin
1/4 tsp. sugar
1/4 tsp.salt
1/4 tsp. ground cumin
1/2 c. cilantro (more to taste!)
1/2 whole lime juice
Directions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
