figjam
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Share your signature recipes.
- Thread starter gmoney
- Start date
Mr. Piggy,
It would appear you have a "Gastronomique" of recipes to choose from, now. Have fun slaving over reading all of the options and trying to savour the flavours in your mind/mouth to decide what you're going to go for this time!
At least you have a range of dishes, flavours, and maybe skill or time required to make them.
Bon Appetit!
It would appear you have a "Gastronomique" of recipes to choose from, now. Have fun slaving over reading all of the options and trying to savour the flavours in your mind/mouth to decide what you're going to go for this time!
At least you have a range of dishes, flavours, and maybe skill or time required to make them.
Bon Appetit!
Spiff
Reality goggles required
Well I certainly don't wish him dead. But I can't stand him either. He's too anal. He fusses way too much with every little thing and takes all the fun out of cooking.
fabulouslyghetto
Kween of Hot Topics
Rum Cake: buy a spice cake (any kind) and replace the water with the same amount of your favorite (i use Captain Morgan's) dark rum (ie recipe calls for 1 cup water, exchange that w/1 cup rum).
i like it with cream cheese frosting.
ohh, and here's the dish i'm MOST famous for, called Happiness.
You take one cup and fill it with liquor and, voila, Happiness!
i like it with cream cheese frosting.
ohh, and here's the dish i'm MOST famous for, called Happiness.
You take one cup and fill it with liquor and, voila, Happiness!
BINOWGAYLATER
Do that 2 me 1 more time
Can't tell which is which - they make 3 different kinds -- but two of them have over 790 mg of sodium and between 10-13 grams of fat -- and between 40-52 grams of carbs - so it's a lot of "stuff"
Mr. Piggy,
I'm sorry. I didn't give you step by step instructions, just basic ingredients.
You should have PM'd me, I would have been happy to have expanded on the steps.
I can't right now, have to fly off to work.
I'll try and post later tonight - will be after 9-9:30 EST, I have an appt to donate platelets tonight.
Relax.
Was this a trial run, in anticipation of the 30th, or are they doing the party early?
I'm sorry. I didn't give you step by step instructions, just basic ingredients.
You should have PM'd me, I would have been happy to have expanded on the steps.
I can't right now, have to fly off to work.
I'll try and post later tonight - will be after 9-9:30 EST, I have an appt to donate platelets tonight.
Relax.
Was this a trial run, in anticipation of the 30th, or are they doing the party early?
Spiff
Reality goggles required
a cup is only 8 fluid oz
Here, Here, my alter ego. Or am I yours, since you've been here a lot longer.
1 Liquid Cup = 8 Fluid Oz - 1/2 Pint, 1/4 Qt, or a "scant" 1/4 Litre, so the 250ml was about right, just not the Oz Equivalent.
(1Liter = 33.8 Fl. Oz. 1Qt = 32Fl. Oz.)
1 Liquid Cup = 8 Fluid Oz - 1/2 Pint, 1/4 Qt, or a "scant" 1/4 Litre, so the 250ml was about right, just not the Oz Equivalent.
(1Liter = 33.8 Fl. Oz. 1Qt = 32Fl. Oz.)
Mr. Piggy,
Now, as to the Stoganoff:
If you want to get back on the horse, you can try with a smaller amount, so you don't go thru as much money.
Ratio of Onion to Meat: Minimum 1/2 as much of an onion with Bite (Spanish, Bermuda -- this is NOT a dish for Ultra mild onions like Texas 1015's or Vidalias)
as Meat. I probably use close to equal ratios, by weight.
Baby Bella Mushrooms to meat: I package (10oz whole) per up to couple pounds of meat. I tend to halve/quarter larger ones, lengthwise, so each has some cap and some stem. If you buy pre-sliced, that's OK, but be aware that the packages are typically only 8oz instead of 10oz with whole. Note: "Baby Bellas" are actually Medium Brown Crimini mushrooms. They have a little more flavour than their white counterparts.
You can use a Round Steak, about 3/-4 - 1" thick.
For larger groups, I prefer Sirloin Tip Roast - it's a little harder to cut up into strips, but I think it's a little more tender/flavourful.
Cut meat into "fajita" like strips - 1/4" thick or so.
As I cut the meat and set it aside, I sprinkle it with GRANULATED Garlic - coarser than Powder, as it moistens it has more flavour than powder. NEVER Garlic Salt.
I also pepper the meat at the same time - if you have a pepper mill and can grind fresh, all the better.
I don't salt the ingredients while cooking. The other seasonings are flavourful enough, in my humble opinion. People can salt at the table, if they need to.
Slice up Onions into medium-thin rings.
Halve/Quarter Mushrooms.
Cooking:
Either a larger, fairly deep frypan, or an electric frypan if you have one. 375oF if you have an electric frypan. Medium High heat if not. Watch the oil as your indicator - you don't want it smoking.
I start with the Mushrooms, then the onions, then do the meat, so I'm adding flavour to the pan as I go. NOTE: Remove ingredients as you cook them for the next set.
Pre-heat frying pan.
Add 1Tbl or so of a good, high heat oil - Grape Seed, Canola. (I've used Extra Virgin Olive for years, but it's not really a high heat oil and the chemistry changes at high heat.)
Add a couple of tablespoons of Butter or Stick Margarine.
As margarine melts, add mushrooms, stirring frequently.
As they start to break down/shrink, shake an ounce or so (per package) of a good quality Worcestershire Sauce. I use Lea & Perrins. Some of the "popular" branded Worchestershire's are a little more watery, less potent.
When the mushrooms have cooked down, and liquid has thickened a bit - driving the water from the mushrooms off, remove from pan.
Add a little more oil and Butter/Margarine to keep pan nicely lubricated.
Add the onions, cook till they become translucent/lightly caramelized, broken down. remove from pan - you can add to the mushrooms if the bowl is big enough.
Add some mroe oil and Butter/Margarine to pan.
Add enough beef to comfortably cover the pan bottom - don't overfill - it's better to do a few smaller batches than dump all in at once - you want to brown/cook the beef evenly.
Remove meat and refill accordingly.
When all of the ingredients have been cooked, add them all back to the frying pan. Add about 1/2 Cup (4 Fluid Oz) of a decent Cream Sherry (I use Widmer's Special Selection) per couple pounds of meat, let it sizzle to deglaze pan (although pan probably is silverstone coated, it will still blend in the flavours)
After letting it simmer for a minute or two, turn heat down to medium-low as juices thicken.
At the end of cooking, add a good sour cream, 1 Pint/Lb tub per couple pounds of meat, pre-stirred to mix it well, to ingredients. Stir thoroughly, making sure heat is turned down low. You want the Sour Cream to mix in well with the rest of the ingredients, but not curdle - it's better to turn the heat down and stir for a few minutes before adding, if necessary.
--
Use either Wide Egg (Eggless) Noodles, or Rice, your choice.
You mentioned that the pasta was too salty -- I use a little salt in the cooking water for the noodles, but I rinse them before serving.
Note: When I take for an event, I DON'T Mix the noodles into the meat mixture ahead of time -- they may overcook/dissolve/leave the mixture tasting wheaty.
Plus, not everyone will take noodles.
It's better to under cook the noodles by a minute or two than to make them mush.
-
Tip - If you want something quicker and easier, either as a trial run or just for home comfort food, you can brown a pound or two of lean (90-93%) Ground Beef instead of using stead/sirloin tip roast.
I've been known to add Condensed Cr. of Mushroom soup and canned mushrooms if I'm really in a hurry - but you can still use the Granulated Garlic and Pepper, Worcestershire Sauce, Sherry, Sour Cream -- it lets you get used to the mix of ingredients.
And, for the purists, YES, you can absolutely add either freshly crushed garlic or Garlic in Oil to the pans as you sautee the mushrooms, onions, meat for extra garlic vigor.
Mr. Piggy, the key is to start small, work with the ingredients until you have a comfort level. Stay away from Garlic Powder, Garlic Salt, and Salt (other than the noodle water). You can add salt to taste at the table, if you need to. If you use rice, you will add a touch to the water as per rice directions.
I hope your next trial run is more successful.
Now, as to the Stoganoff:
If you want to get back on the horse, you can try with a smaller amount, so you don't go thru as much money.
Ratio of Onion to Meat: Minimum 1/2 as much of an onion with Bite (Spanish, Bermuda -- this is NOT a dish for Ultra mild onions like Texas 1015's or Vidalias)
as Meat. I probably use close to equal ratios, by weight.
Baby Bella Mushrooms to meat: I package (10oz whole) per up to couple pounds of meat. I tend to halve/quarter larger ones, lengthwise, so each has some cap and some stem. If you buy pre-sliced, that's OK, but be aware that the packages are typically only 8oz instead of 10oz with whole. Note: "Baby Bellas" are actually Medium Brown Crimini mushrooms. They have a little more flavour than their white counterparts.
You can use a Round Steak, about 3/-4 - 1" thick.
For larger groups, I prefer Sirloin Tip Roast - it's a little harder to cut up into strips, but I think it's a little more tender/flavourful.
Cut meat into "fajita" like strips - 1/4" thick or so.
As I cut the meat and set it aside, I sprinkle it with GRANULATED Garlic - coarser than Powder, as it moistens it has more flavour than powder. NEVER Garlic Salt.
I also pepper the meat at the same time - if you have a pepper mill and can grind fresh, all the better.
I don't salt the ingredients while cooking. The other seasonings are flavourful enough, in my humble opinion. People can salt at the table, if they need to.
Slice up Onions into medium-thin rings.
Halve/Quarter Mushrooms.
Cooking:
Either a larger, fairly deep frypan, or an electric frypan if you have one. 375oF if you have an electric frypan. Medium High heat if not. Watch the oil as your indicator - you don't want it smoking.
I start with the Mushrooms, then the onions, then do the meat, so I'm adding flavour to the pan as I go. NOTE: Remove ingredients as you cook them for the next set.
Pre-heat frying pan.
Add 1Tbl or so of a good, high heat oil - Grape Seed, Canola. (I've used Extra Virgin Olive for years, but it's not really a high heat oil and the chemistry changes at high heat.)
Add a couple of tablespoons of Butter or Stick Margarine.
As margarine melts, add mushrooms, stirring frequently.
As they start to break down/shrink, shake an ounce or so (per package) of a good quality Worcestershire Sauce. I use Lea & Perrins. Some of the "popular" branded Worchestershire's are a little more watery, less potent.
When the mushrooms have cooked down, and liquid has thickened a bit - driving the water from the mushrooms off, remove from pan.
Add a little more oil and Butter/Margarine to keep pan nicely lubricated.
Add the onions, cook till they become translucent/lightly caramelized, broken down. remove from pan - you can add to the mushrooms if the bowl is big enough.
Add some mroe oil and Butter/Margarine to pan.
Add enough beef to comfortably cover the pan bottom - don't overfill - it's better to do a few smaller batches than dump all in at once - you want to brown/cook the beef evenly.
Remove meat and refill accordingly.
When all of the ingredients have been cooked, add them all back to the frying pan. Add about 1/2 Cup (4 Fluid Oz) of a decent Cream Sherry (I use Widmer's Special Selection) per couple pounds of meat, let it sizzle to deglaze pan (although pan probably is silverstone coated, it will still blend in the flavours)
After letting it simmer for a minute or two, turn heat down to medium-low as juices thicken.
At the end of cooking, add a good sour cream, 1 Pint/Lb tub per couple pounds of meat, pre-stirred to mix it well, to ingredients. Stir thoroughly, making sure heat is turned down low. You want the Sour Cream to mix in well with the rest of the ingredients, but not curdle - it's better to turn the heat down and stir for a few minutes before adding, if necessary.
--
Use either Wide Egg (Eggless) Noodles, or Rice, your choice.
You mentioned that the pasta was too salty -- I use a little salt in the cooking water for the noodles, but I rinse them before serving.
Note: When I take for an event, I DON'T Mix the noodles into the meat mixture ahead of time -- they may overcook/dissolve/leave the mixture tasting wheaty.
Plus, not everyone will take noodles.
It's better to under cook the noodles by a minute or two than to make them mush.
-
Tip - If you want something quicker and easier, either as a trial run or just for home comfort food, you can brown a pound or two of lean (90-93%) Ground Beef instead of using stead/sirloin tip roast.
I've been known to add Condensed Cr. of Mushroom soup and canned mushrooms if I'm really in a hurry - but you can still use the Granulated Garlic and Pepper, Worcestershire Sauce, Sherry, Sour Cream -- it lets you get used to the mix of ingredients.
And, for the purists, YES, you can absolutely add either freshly crushed garlic or Garlic in Oil to the pans as you sautee the mushrooms, onions, meat for extra garlic vigor.
Mr. Piggy, the key is to start small, work with the ingredients until you have a comfort level. Stay away from Garlic Powder, Garlic Salt, and Salt (other than the noodle water). You can add salt to taste at the table, if you need to. If you use rice, you will add a touch to the water as per rice directions.
I hope your next trial run is more successful.
Joshua_me
IntoxicatedwithHunkiness
Don't get discouraged, young Piglet...
Cooking is like most everything else in life. The more you practice at it the better you get...
Dessert can be very easy. I can share my easy as can be peach cobbler recipe with you if you'd like.
Joshua_me
IntoxicatedwithHunkiness
QUICK AND EASY PEACH COBBLER
Printed from COOKS.COM
1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. (Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees. (Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Bake 30 to 45 minutes or until golden brown.
Printed from COOKS.COM
1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. (Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees. (Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Bake 30 to 45 minutes or until golden brown.
Yooper
Back to Creepy Old Fart
Piglet, here's a STUNNING and very easy (and quite Gay) dessert idea. This takes about two days to make (10 minutes every 6 hours) and requires some refrigerator space. It is a Layered Jell-O dessert. You can get away with doing one layer in the morning before work and one hour sometime early that evening.
Get some clear, 5 ounce plastic drink/cocktail glasses. You'll need 16 of them. I've seen the cheap disposable ones at Wally World.
Get 1 box each of four flavors of Jell-O (total of 4 boxes). Go from Dark to Light colors. Black Cherry on the bottom, a Red next, Orange next, and then Lemon (or decide your own flavors).
Set up your 16 glasses on a couple of flat pans. Make the first darkest color first (bring 1 cup of water to a boil, dissolve the first color in the boiling water, and add 1 cups of COLD water to the pan). Let cool a little bit so your plastic glasses don't melt and pour more or less equally into the bottom of all 16 cups. Refrigerate for 6 hours minimum.
Repeat ever 12 hours or so with each color.
After you get to the event, use a can of Spray Whipped Cream and squirt onto the top of each glass. All the ladies will OOH and AHH. It is pretty.
And you can use the leftover whipped cream for 'Other' purposes later...
Get some clear, 5 ounce plastic drink/cocktail glasses. You'll need 16 of them. I've seen the cheap disposable ones at Wally World.
Get 1 box each of four flavors of Jell-O (total of 4 boxes). Go from Dark to Light colors. Black Cherry on the bottom, a Red next, Orange next, and then Lemon (or decide your own flavors).
Set up your 16 glasses on a couple of flat pans. Make the first darkest color first (bring 1 cup of water to a boil, dissolve the first color in the boiling water, and add 1 cups of COLD water to the pan). Let cool a little bit so your plastic glasses don't melt and pour more or less equally into the bottom of all 16 cups. Refrigerate for 6 hours minimum.
Repeat ever 12 hours or so with each color.
After you get to the event, use a can of Spray Whipped Cream and squirt onto the top of each glass. All the ladies will OOH and AHH. It is pretty.
And you can use the leftover whipped cream for 'Other' purposes later...
Joshua_me
IntoxicatedwithHunkiness
^ That gay Jell-o idea sounds good to me, Piglet.
Plus, you can wear your peach taffeta leggings and rainbow fishnet wife-beater and purple feather boa as you waltz into the room with a tray full of them.
"Hello, ladies ! Hello, Jell-o !"
I can see it now.
Plus, you can wear your peach taffeta leggings and rainbow fishnet wife-beater and purple feather boa as you waltz into the room with a tray full of them.
"Hello, ladies ! Hello, Jell-o !"
I can see it now.
Mr. Piggy,
According to my calendar, today was your Sir's birthday bash.
How did you make out with your dessert preparations?
I meant to shoot you a note yesterday, but it was late by the time we got home and I got online.
I hope you had great success, and your efforts were appreciated.
Let us know.
Thanks,
DQ
According to my calendar, today was your Sir's birthday bash.
How did you make out with your dessert preparations?
I meant to shoot you a note yesterday, but it was late by the time we got home and I got online.
I hope you had great success, and your efforts were appreciated.
Let us know.
Thanks,
DQ
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Melting Moments ...
...are really crumbly soft biscuits. These take about 30 minutes to make, and scrummy. Be warned, they may put inches on your waist and hips if you eat too many.
110 grams { 4 oz } Sugar
200 grams { 7 oz } Margerine
1 medium sized Egg {approx 2 oz}
1 teaspoon Vanilla Essence
250 grams { 9 oz } Self Raising Flour
1. Turn oven on to 170 degrees C for gas oven, (or 150 to 160 degrees for a fan assisted electric oven).
2. In a large bowl, cream sugar and margerine together until pale and fluffy with a fork.
3. Break the egg into the creamed mixture and beat well, then add the vanilla essence and mix thoroughly.
4. Add half the flour, and fold in, it will look very lumpy, but mix until all flour is incorporated. It should "smoothen" out.
5. Add rest of the flour and mix again until it looks like an evenly mixed batter.
6. Grease two baking trays well with margerine, and using two spoons, make into golf ball sized portions and place on the baking trays. Flatten to about 1 cm in thickness, leaving a large gap between it and the next ball of mixture as they also spread during cooking. (Approx. makes about 12 - 15 approx)
7. Place in oven for 15-18 minutes until it has colourd to a nice light golden colour. Take out of the oven and cool.
...are really crumbly soft biscuits. These take about 30 minutes to make, and scrummy. Be warned, they may put inches on your waist and hips if you eat too many.
110 grams { 4 oz } Sugar
200 grams { 7 oz } Margerine
1 medium sized Egg {approx 2 oz}
1 teaspoon Vanilla Essence
250 grams { 9 oz } Self Raising Flour
1. Turn oven on to 170 degrees C for gas oven, (or 150 to 160 degrees for a fan assisted electric oven).
2. In a large bowl, cream sugar and margerine together until pale and fluffy with a fork.
3. Break the egg into the creamed mixture and beat well, then add the vanilla essence and mix thoroughly.
4. Add half the flour, and fold in, it will look very lumpy, but mix until all flour is incorporated. It should "smoothen" out.
5. Add rest of the flour and mix again until it looks like an evenly mixed batter.
6. Grease two baking trays well with margerine, and using two spoons, make into golf ball sized portions and place on the baking trays. Flatten to about 1 cm in thickness, leaving a large gap between it and the next ball of mixture as they also spread during cooking. (Approx. makes about 12 - 15 approx)
7. Place in oven for 15-18 minutes until it has colourd to a nice light golden colour. Take out of the oven and cool.
An interesting way to put it, and an important consideration, since Convection Ovens (Fan Assisted) reduce cook time by about 25%, I think.
In the US, at least, not all Electric ovens are "fan assisted". We have conventional electric or gas ovens, by and large. Fan Assisted, or Convection Ovens are becoming more popular, but aren't "de riguer", so to speak.
170C turns into approx 340F - so I'm sure an American recipe would call for 350F in conventional ovens.
Thanks for reminding us.
For those of you looking for some recipes - here are some from the vaults.
Campbell's Tomato Soup - is pretty much cream of tomato -