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Post by MoGrace2U on Nov 12, 2010 21:48:23 GMT -5
I so seldom cook anymore that I am really out of practice. And since my mother died, I seem to have forgotten how the good things she used to make even ought to taste. eg. I used to be really great at making spaghetti sauce and such, but fast food and convience foods have ruined my taste buds! I have been noticing magazine articles for holiday recipes, but they lack any one else's confirmation that they can be trusted as really good.
So what are the tried and true recipes you all swear by that you might be willing to share here? A really terrific pumpkin pie or cheesecake would be great...or perhaps an appetizer?
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Post by MoGrace2U on Nov 12, 2010 22:15:16 GMT -5
I came across a commercial tapenade that was really delicious but horribly expensive if you wanted to serve it in quantity. And I was thinking that perhaps making something that might be a combination of a bruschetta and tapenade would be good - so here is what I tried that actually turned out to be pretty good - it makes about a cup.
2 Roma tomatoes quartered & skinned - dip in boiling water for less than a minute to loosen the skin
1/4 C green olives with pimentos (6 oz jar is $2)
1/4 C pitted kalamata olives (on sale they are about $4, else 12 oz are around $8)
1 Tsp chopped garlic
1 small bunch of fresh Basil (about 1/4 of a 1/2 oz package that is about $2)
I used a small food processor attachment I have for my Osterizer blender to chop the ingredients. It is best to drain the liquid that comes from the fresh tomatoes.
In a small bowl add to the chopped ingredients
2 Tbp Olive Oil
1-2 tsp red wine vinegar to taste - Pompeii makes a Pomegranate flavored one that is delicious. I haven't tried it yet, but Balsamic might be good too.
2 Tbs crumbled Feta cheese - I used lo-fat to ease the guilt
Fresh ground pepper to taste - salt if you think it needs it
Mix and chill and serve on a firm Rosemary & Olive bread or crackers with a glass of Merlot.
And tell me what you thought of it!
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Post by Once4all on Nov 12, 2010 23:43:02 GMT -5
I came across a commercial tapenade that was really delicious but horribly expensive if you wanted to serve it in quantity. And I was thinking that perhaps making something that might be a combination of a bruschetta and tapenade would be good - so here is what I tried that actually turned out to be pretty good - it makes about a cup. 2 Roma tomatoes quartered & skinned - dip in boiling water for less than a minute to loosen the skin 1/4 C green olives with pimentos (6 oz jar is $2) 1/4 C pitted kalamata olives (on sale they are about $4, else 12 oz are around $8) 1 Tsp chopped garlic 1 small bunch of fresh Basil (about 1/4 of a 1/2 oz package that is about $2) I used a small food processor attachment I have for my Osterizer blender to chop the ingredients. It is best to drain the liquid that comes from the fresh tomatoes. In a small bowl add to the chopped ingredients 2 Tbp Olive Oil 1-2 tsp red wine vinegar to taste - Pompeii makes a Pomegranate flavored one that is delicious. I haven't tried it yet, but Balsamic might be good too. 2 Tbs crumbled Feta cheese - I used lo-fat to ease the guilt Fresh ground pepper to taste - salt if you think it needs it Mix and chill and serve on a firm Rosemary & Olive bread or crackers with a glass of Merlot. And tell me what you thought of it! This sounds delicious! I'll definitely have to try it. |
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Post by didymus on Nov 13, 2010 9:39:25 GMT -5
Mograce, I know in general what I like by way of spices and such. So, my recipes consist of, a little of this, a little of that, a little more of something else. I put it all in water, bring it to a boil till I think it's done. Not that I do a lot of cooking anymore. Living alone takes away the joy out of cooking. So, now it's open can, dump in microwavable bowl, sprinkle garlic powder on contents of bowl, place in microwave and microwave for five minutes, take out, and stir. Place back in microwive for an additional 2-3 minutes. My favorite recipe is, pour contents of large bag of already popped popcorn in large bowl. Pour melted butter on popcorn, and sprinkle garlic powder on popcorn. I am then ready for a feast.  |
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Post by Allyn on Nov 13, 2010 10:54:16 GMT -5
Does anybody have a recipe for squash?
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Post by Once4all on Nov 13, 2010 14:01:33 GMT -5
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Post by Allyn on Nov 13, 2010 14:28:56 GMT -5
What temp should it be set at?  |
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Post by Once4all on Nov 13, 2010 14:53:32 GMT -5
What temp should it be set at? Says to preheat the oven to Trinidad #1. Must be some new kind of temperature scale. (Sorry, Robin, for derailing your recipe thread. When I read Allyn's request for a squash recipe, I went with the first thing that came to mind.) |
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Post by kangaroojack on Nov 13, 2010 16:06:54 GMT -5
What brand Turkey can I get that cooks the most tender and juicy? Our daughter is bringing her fiance and some friends home from college for Thanksgiving. The past few years our turkeys have been a little tough and dry.
Roo
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Post by MoGrace2U on Nov 13, 2010 21:35:03 GMT -5
Does anybody have a recipe for squash? Steam it lightly - cut or whole if small, and use lots of butter and salt & pepper. I have one for acorn squash that is yummy: You halve the squash so it has a fluted edge. Scoop out the seeds and bake cut side down in a shallow pan with just a little bit of water. Bake at 350 for maybe 20-30 minutes or till a fork pierces easily. Don't overcook If you need to, cut a small piece off the bottom so when you turn it over with the cut side up, it will be level. Add butter & brown sugar in equal amounts to almost fill the center (spread on the rim too) with a dash of salt & pepper if you like and bake about 10 minutes more till browned. Specially good with pork roast. |
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Post by MoGrace2U on Nov 13, 2010 21:36:38 GMT -5
What brand Turkey can I get that cooks the most tender and juicy? Our daughter is bringing her fiance and some friends home from college for Thanksgiving. The past few years our turkeys have been a little tough and dry. Roo Butterball! But if you have one of those stores that sells honey baked hams, they sometimes carry smoked turkeys. They are the best. One trick with a turkey is to sear it on high heat at the beginning - like say 450, it helps to seal in the juices. Then cover with foil and turn the temp down to 325 and cook it slow - basting every 20 minutes. Most people overcook them - the test is when you pierce the leg the juice is clear. The leg joint should also move freely. The foil cover should not be tight else the turkey will be 'steamed' rather than roasted. If not brown enough, remove the foil at the end with the last basting. Also don't pack in the stuffing too tightly. |
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Post by didymus on Nov 13, 2010 22:03:59 GMT -5
What brand Turkey can I get that cooks the most tender and juicy? Our daughter is bringing her fiance and some friends home from college for Thanksgiving. The past few years our turkeys have been a little tough and dry. Roo Roo, The best cook I've ever known was my mother. Her turkeys never got tough and dry. Of course I saw how she cooked the bird. She cooked in the oven at about 300 degrees. It was in the oven at about 1 hour per pound. One thing she did was put water on the bottum of the pan (or whatever it's called). The juice from the bird went down into the water. That was the base for the gravy. But while it was in the pan, she would take a ladle (I think), and dip the water and juices and pour it on the bird. I don't recall how often. Now, ovens make a difference too. When I was a kid, we had a real old stove, maybe 30 years old. So it wasn't real tight, and heat escaped keeping the oven cooler than if we had a stove with a tight oven. So that 1 hour per pound might be a bit off. Usually, when meat is tough and dry, it suggests to me that it's over-cooked. But that's me. I can't say for sure. I had a hard time getting in here so just in case, I wish everyone a Happy Thanksgiving. There is a Thanksgiving Forum over at Way of Truth. It's a public forum so you don't have to join. Just come in and share what you're thankful for. wayoftruth.motion-forum.net/thanksgiving-public-f40/  |
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Post by kangaroojack on Nov 14, 2010 9:14:38 GMT -5
What brand Turkey can I get that cooks the most tender and juicy? Our daughter is bringing her fiance and some friends home from college for Thanksgiving. The past few years our turkeys have been a little tough and dry. Roo Butterball! But if you have one of those stores that sells honey baked hams, they sometimes carry smoked turkeys. They are the best. One trick with a turkey is to sear it on high heat at the beginning - like say 450, it helps to seal in the juices. Then cover with foil and turn the temp down to 325 and cook it slow - basting every 20 minutes. Most people overcook them - the test is when you pierce the leg the juice is clear. The leg joint should also move freely. The foil cover should not be tight else the turkey will be 'steamed' rather than roasted. If not brown enough, remove the foil at the end with the last basting. Also don't pack in the stuffing too tightly. Thanks Robin, We have always gone by the pop-up timer but the last 2-3 years the bird has been tough and dry. Maybe we should ignore the timer. Roo |
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Post by kangaroojack on Nov 14, 2010 9:15:23 GMT -5
What brand Turkey can I get that cooks the most tender and juicy? Our daughter is bringing her fiance and some friends home from college for Thanksgiving. The past few years our turkeys have been a little tough and dry. Roo Roo, The best cook I've ever known was my mother. Her turkeys never got tough and dry. Of course I saw how she cooked the bird. She cooked in the oven at about 300 degrees. It was in the oven at about 1 hour per pound. One thing she did was put water on the bottum of the pan (or whatever it's called). The juice from the bird went down into the water. That was the base for the gravy. But while it was in the pan, she would take a ladle (I think), and dip the water and juices and pour it on the bird. I don't recall how often. Now, ovens make a difference too. When I was a kid, we had a real old stove, maybe 30 years old. So it wasn't real tight, and heat escaped keeping the oven cooler than if we had a stove with a tight oven. So that 1 hour per pound might be a bit off. Usually, when meat is tough and dry, it suggests to me that it's over-cooked. But that's me. I can't say for sure. I had a hard time getting in here so just in case, I wish everyone a Happy Thanksgiving. There is a Thanksgiving Forum over at Way of Truth. It's a public forum so you don't have to join. Just come in and share what you're thankful for. wayoftruth.motion-forum.net/thanksgiving-public-f40/ Didy, Thanks Didy Roo |
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Post by didymus on Nov 14, 2010 20:24:52 GMT -5
Hey Roo, I might not be right about the 1 hour per pound in the oven. I've been thinking about this. And the more I think about it, I think 1 hour per pound is the defrost time. However, mom did baste the bird as I told you, and she did make gravy of the water and the juices frim the bird. It took me 10 minutes to get in tonight. I would be very grateful if our Hevenly Father would supply me with a new laptop. This computer has a lot of good qualities. It just has trouble with the internet. So I really don't want to get rid of it. Once again, Happy Thanksgiving.  - be ye thankful in all things. |
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Post by kangaroojack on Nov 15, 2010 11:46:04 GMT -5
Hey Roo, I might not be right about the 1 hour per pound in the oven. I've been thinking about this. And the more I think about it, I think 1 hour per pound is the defrost time. However, mom did baste the bird as I told you, and she did make gravy of the water and the juices frim the bird. It took me 10 minutes to get in tonight. I would be very grateful if our Hevenly Father would supply me with a new laptop. This computer has a lot of good qualities. It just has trouble with the internet. So I really don't want to get rid of it. Once again, Happy Thanksgiving. - be ye thankful in all things. Didy, I knew you couldn't have meant to cook the bird for 1 hour per pound. Talk about TOUGH and DRY.  Roo |
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Post by kangaroojack on Nov 26, 2010 13:59:10 GMT -5
Hey All,
Our turkey turned out pretty good this time. Not the best but definitely good. Thanks to Robin and Didy for their suggestions.
I hope you all had a good Thanksgiving and that your turkey or ham or duck or whatever you cooked turned out good.
Roo
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Post by MoGrace2U on Nov 26, 2010 14:08:38 GMT -5
I heard someone on the radio describe how he smokes a turkey using his BBQ. He puts wet hickory chips in a pan over the flame on one side of the grill and the turkey on the other side with no flame under it. The lid is kept closed so that the temp is kept like in the oven, and he bastes the turkey with butter and turns it regularly. Only problem was that it took about 8-10 hours to smoke the bird this way. But he says it was very moist and really delicious - sounds it too!
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Post by kangaroojack on Nov 26, 2010 14:29:25 GMT -5
I heard someone on the radio describe how he smokes a turkey using his BBQ. He puts wet hickory chips in a pan over the flame on one side of the grill and the turkey on the other side with no flame under it. The lid is kept closed so that the temp is kept like in the oven, and he bastes the turkey with butter and turns it regularly. Only problem was that it took about 8-10 hours to smoke the bird this way. But he says it was very moist and really delicious - sounds it too! Robin, I have had smoked turkey and I personally don't like it because it tastes like ham. I like ham a lot but I want a turkey to taste like a turkey. Buy a Butterball smoked turkey and see for yourself that it tastes like ham. Roo |
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Post by MoGrace2U on Jan 2, 2011 22:29:15 GMT -5
I happen to like the Kraft Macaroni dinners - though I don't consider it authentic, but if you doctor it up a bit it is really tasty. I chop up a Roma tomato (has less juice in them) and get some of those french fried onions like Frenchs makes. I add the tomatoes to the cheese sauce just until it comes to a boil and then reheat the macaroni in the sauce. Stir in the onions (don't cook) and serve - it really is not bad as a meal with a salad or vegetable, or as a side dish.  ps - I usually use less butter and more milk (non-fat) than the directions call for, else the sauce is too thick. |
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Post by mellontes on Jan 4, 2011 12:08:53 GMT -5
For lasgna lovers only...feeds 12 hungry people.
Big Pan Lasagna (11 x 15 x 3 ½)
1 Kg ground beef
2 boxes oven-ready lasagna noodles
4 x 24 oz. (680 ml.) Unico pasta sauce (Zesty)
3-5 finely chopped onions
4 tablespoon garlic powder (not garlic salt)
½ finely chopped green pepper
½ carrot finely shredded
4 x 500 ml. cottage cheese (regular)
4 eggs
600g brick old white Cheddar cheese
2 X 600g brick mozzarella cheese
parmesan cheese
Optional: Add some medium salsa (1 cup - so as not to overpower the taste)
Optional: Add real cooked bacon bits
Brown meat. Cook bacon to well done. Most important: Drain all grease. Add 3 cans of sauce (save one can for later) to make like sloppy Joe mixture. Add uncooked onions, green peppers, and options. Add spices to suit (garlic powder, chili powder, oregano, pepper). Simmer.
Shred cheese separately.
Add one egg and one tablespoon garlic powder to each cottage cheese and then stir.
Use Pam or butter to coat pan before proceeding. Spread a small amount of plain sauce (from saved can) on the bottom of the pan, and then begin layering:
Noodles, meat sauce, cottage cheese, parmesan cheese, grated cheese – repeat
There should be sufficient for three layers…
Try to spread the components evenly throughout each layer.
Top layer: Noodles, plain sauce from saved can (enough to lightly cover noodles), grated cheese – cover with foil
Cook at 350 for approximately 40 minutes. Remove foil at the half hour mark.
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Post by wandashort on Jan 10, 2011 9:57:37 GMT -5
Wow! how did you guys get to this conversation in the "Lets share recipes" thread? I have a great recipe for Tilapia and it is very healthy too.
dab of smart balance in frying pan
add tilapia
after flipping tilapia add sliced roma tomatoes, generous helping of feta cheese and fresh spinach leaves on top.
cover and simmer until the spinach is wilted down and fish is done
really excellent! you can also add some fresh garlic to the smart balance for more flavor. Gotta love those one dish meals! Blessings...w
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Post by kangaroojack on Jan 10, 2011 19:08:37 GMT -5
Wanda wrote:
We're just incorrigible Wanda.
Roo
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Post by mellontes on Jan 10, 2011 21:07:06 GMT -5
Wanda wrote: We're just incorrigible Wanda. Roo This was adequately explained, but the post was deleted, just like this will be, and yours too Roo, and maybe even Wanda's. |
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Post by JLVaughn on Jan 10, 2011 21:15:44 GMT -5
Didy, I knew you couldn't have meant to cook the bird for 1 hour per pound. Talk about TOUGH and DRY. Set the oven to the temperature you want the bird (170-180). Seal the bird in an oven bag. No stuffing in the bird. Let cook all night. It will be ready to eat at 11 am and will not be over-cooked at 7 pm. works with 6 pound turkeys and with 22 pound turkeys. Perfect turkey every time. That's essentially the way Honeybaked Hams cooks their turkeys. |
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Post by wandashort on Jan 11, 2011 6:29:25 GMT -5
For lasgna lovers only...feeds 12 hungry people. I am gonna make this for our next church fellowship (2 weeks). I think I will do a pan and a half because the men in our church eat like three men...each. I thought after they all turned 30 they would start to eat like normal people but they still eat like teenage boys! It is amazing to see! Maybe that is a preterist thing since I have seen Jeff eat two complete chick-fil-a meals for lunch! LOL |
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Post by mellontes on Jan 11, 2011 9:59:45 GMT -5
For lasgna lovers only...feeds 12 hungry people. I am gonna make this for our next church fellowship (2 weeks). I think I will do a pan and a half because the men in our church eat like three men...each. I thought after they all turned 30 they would start to eat like normal people but they still eat like teenage boys! It is amazing to see! Maybe that is a preterist thing since I have seen Jeff eat two complete chick-fil-a meals for lunch! LOL Don't forget the garlic bread and don't cheat on the ingredients. |
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Post by kangaroojack on Jan 11, 2011 11:27:46 GMT -5
Mellontes wrote:
Or one hungry Roo
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Post by mellontes on Jan 11, 2011 13:05:39 GMT -5
Mellontes wrote: Or one hungry Roo Not if the Roo is you, you couldn't! Not at one meal anyway within a 2-hour time period... |
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Post by MoGrace2U on Jan 11, 2011 22:04:03 GMT -5
Wanda I went to the store tonite and thought about your Tilipia recipe - it was great! And quick. My variation was to sprinkle a little balsamic vinegar on it at the end - yummie.
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