The Cookbook
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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.
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G George K referenced this topic on
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Spuds:
Small Red Potatoes, Quartered 2 pounds
Vegetable Oil ¼ cup
2 Teaspoons Hidden Valley Salad Dressing Mix- Preheat oven to 450°F.
- Place potatoes in a 1-gallon-size Glad
Zipper Bag and add oil; seal bag. Toss to coat. - 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.
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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.
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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. -
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"My pronouns are FA/FO." - Mik, 2024
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@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.
Classic. We make a variation much like this I got from my uncle's.
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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.
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"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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"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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DON’T let them eat cake.
- RFK Jr -
@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.
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@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.
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.
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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.
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@Mik said in The Cookbook:
@George-K said in The Cookbook:
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
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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 saltMix 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.
ETA: I cooked in stainless steel - adjust your temperatures accordingly.
