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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • M Mik
    22 Aug 2024, 13:15

    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

    A Offline
    A Offline
    Aqua Letifer
    wrote on 22 Aug 2024, 16:24 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.

    M 1 Reply Last reply 10 Sept 2024, 15:23
    • M Away
      M Away
      Mik
      wrote on 1 Sept 2024, 00:11 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
      • G Offline
        G Offline
        George K
        wrote on 1 Sept 2024, 00:13 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.

        M 1 Reply Last reply 10 Sept 2024, 15:21
        • G Offline
          G Offline
          George K
          wrote on 10 Sept 2024, 13:50 last edited by George K 9 Oct 2024, 13:51
          #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.

          G 1 Reply Last reply 24 Sept 2024, 00:34
          • J Offline
            J Offline
            jon-nyc
            wrote on 10 Sept 2024, 13:52 last edited by
            #485

            Nice! How’d you like it?

            "You never know what worse luck your bad luck has saved you from."
            -Cormac McCarthy

            G 1 Reply Last reply 10 Sept 2024, 13:59
            • J jon-nyc
              10 Sept 2024, 13:52

              Nice! How’d you like it?

              G Offline
              G Offline
              George K
              wrote on 10 Sept 2024, 13:59 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
              • G George K
                1 Sept 2024, 00:13

                image.jpeg

                M Away
                M Away
                Mik
                wrote on 10 Sept 2024, 15:21 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

                J 1 Reply Last reply 24 Sept 2024, 01:04
                • A Aqua Letifer
                  22 Aug 2024, 16:24

                  @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.

                  M Away
                  M Away
                  Mik
                  wrote on 10 Sept 2024, 15:23 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
                  • G George K
                    10 Sept 2024, 13:50

                    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.

                    G Offline
                    G Offline
                    George K
                    wrote on 24 Sept 2024, 00:34 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.

                    J 1 Reply Last reply 15 Oct 2024, 01:38
                    • M Mik
                      10 Sept 2024, 15:21

                      @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.

                      J Offline
                      J Offline
                      jon-nyc
                      wrote on 24 Sept 2024, 01:04 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

                      "You never know what worse luck your bad luck has saved you from."
                      -Cormac McCarthy

                      1 Reply Last reply
                      • G Offline
                        G Offline
                        George K
                        wrote on 27 Sept 2024, 02:00 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
                        • M Away
                          M Away
                          Mik
                          wrote on 27 Sept 2024, 02:15 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
                          • A Offline
                            A Offline
                            Aqua Letifer
                            wrote on 29 Sept 2024, 14:55 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
                            • A Offline
                              A Offline
                              Aqua Letifer
                              wrote on 29 Sept 2024, 15:02 last edited by
                              #494

                              IMG_6003.jpeg

                              Please love yourself.

                              1 Reply Last reply
                              • G Offline
                                G Offline
                                George K
                                wrote on 29 Sept 2024, 15:05 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 29 Sept 2024, 15:16 last edited by
                                  #496

                                  Looks good. Maybe some condensed milk on top.

                                  Education is extremely important.

                                  A 1 Reply Last reply 29 Sept 2024, 15:25
                                  • HoraceH Horace
                                    29 Sept 2024, 15:16

                                    Looks good. Maybe some condensed milk on top.

                                    A Offline
                                    A Offline
                                    Aqua Letifer
                                    wrote on 29 Sept 2024, 15:25 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
                                    • M Away
                                      M Away
                                      Mik
                                      wrote on 29 Sept 2024, 16:08 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
                                      • G Offline
                                        G Offline
                                        George K
                                        wrote on 30 Sept 2024, 00:02 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
                                        • M Away
                                          M Away
                                          Mik
                                          wrote on 1 Oct 2024, 14:48 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

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