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I baked Trisha Yearwood's Pork Chops and Rice. The rice goes under the pork chops with broth/water. I baked mine for 55 minutes to make sure the pork didn't have any pinkness. Broiled for a few minutes, not to brown as recipe says, but to give the chops a little color. We enjoyed this. The reviews on Food Network are mixed, with some saying it didn't have much flavor. We didn't find that fault. Maybe because I used meat market chops and a blend of rice (white, brown, wild & red). I'll make this again baking it for only 50 minutes, since I will run it under the broiler.
https://www.foodnetwork.com/recipes/trisha-yearwood/pork-chops-and-rice-recipe-2124315Making this reminded me of something my mom baked that I liked a lot. She put homemade (from scratch) Thanksgiving dressing in the bottom of a pan, put pork chops on top & baked. Don't know at what temp or how long. I've decided I want to bake this, but couldn't find a recipe online. I need a recipe for the scratch stuffing, since I've always used Pepperidge Farm or Stove Top at Thanksgiving.
Unfortunately, almost everything I found has the stuffing on top of the pork chops in a mound, instead of a layer of stuffing on the bottom. Plus, the recipes use a can of cream soup and milk. I can't use either. I did find 2 recipes with the stuffing on the bottom in a layer, but those were for cornbread stuffing. I don't like cornbread stuffing.
Do any of you have a recipe for baked pork chops with stuffing as a bottom layer. Without sausage.?
I thought maybe the reason so many people were putting the stuffing on top of the pork chops was that the food police had declared stuffing under the pork chops to be unsafe in the way that stuffing inside a turkey is now frowned on. I Googled and the answer I found is that it is safe.
Thanks for any help you can offer.
I enjoy and appreciate the photos y'all put on this site. They're lovely to look at and inspirational. Of course, the posts are also inspirational -- so much good cooking and baking going on.
Joan, I'd like to make a request of you. I've found your baked goodies for your yard man both scrumptious-looking and guilt-inducing. I'm gyping my yard man. I never bake for him. So the request is this: Please keep giving your yard man lovely goodies so he never moves to my part of the nation. I don't want him meeting my yard man and telling him about the wonderful woman who baked for him.
Impulse Purchase: A week or so ago, I decided I didn't want to continue washing my quarter sheet pans by hand. I gave them away. Fortunately, Williams-Sonoma carries Gold Touch quarter sheet pans. I have Gold Touch mini- and regular bread pans & standard muffin pans. My experience is that they can tolerate dishwasher cleaning. So I bought 2 Gold Touch quarter sheet pans.
While on the site, I thought, "I wonder if Gold Touch makes a 1/8 sheet pan." Didn't have any use for one; curiosity was my motivator. Yes, indeed, they do! They looked so cute I bought two. They have arrived, and they are cute. But I have no use for them. If I stretch my imagination, I can see heating up a slice of homemade pizza in the oven. Or maybe, only maybe, my husband could use one to defrost his slice of bread in the oven instead of placing aluminum foil on the oven rack. Beyond that, I have nothing! But they sure are cute!
I also haven't baked cinnamon rolls in a long time. Now that I've seen your beauties, Joan, I'm guessing I'll make them next week. What type of icing did you use? I can't tolerate cream cheese, unfortunately, so I use a powdered sugar icing.
Joan, you recently gave us a beautiful photo of a Lemon Chess Pie you made for your yard man. Today, I saw Kevin Bolton make a Chess Pie on TV. He added cornmeal to it. I've never made one and felt surprised by the cornmeal. Does your recipe call for cornmeal?
I realize I'm several weeks late reporting this, but I've been in the throes of packing china for a niece . . . and recovering from it. I had said I'd experiment with baked chocolate chip pancakes. I did that this morning.
I doubled my regular pancake recipe & cooked in a half-sheet pan. I didn't bake them at 425* for 20 minutes as I've done in the past. I baked at 375* for 24 minutes. I think 24 minutes is too long, because the pancakes had cracks at 20 minutes. But they weren't brown on top. I checked them again at 22 minutes & there was some browning at the thinner end. I didn't want them as brown as at 425*, but I wanted some browning. I had that at 24 minutes. Next time I'll use 375* for 23 minutes. I think that'll be perfect.
I also think that 375* is the perfect temp for my recipe. I am pleased with the way today's pancakes interacted with the syrup. I think that's because they weren't solid brown on top. In addition, I baked them on parchment for the first time. I'm probably all washed-up on this, but I think that the parchment played a part in these pancakes being better. I think the parchment served as a buffer from the heat of the metal pan.
My recipe is for a dense pancake, not fluffy. I prefer dense pancakes. I switched to KAF for it today and am pleased with the thickness of the thinner end. Other flours have left the thinner end too thin for pleasurable eating. What I really need to do is try tripling the recipe to completely fill the half-sheet pan.
Len, thanks for the information on your pizza cheese. I don't like asiago, but my husband loves unsmoked provolone. I'll try that in the near future.
Joan, your banana cake looks dive-in great! I never thought of using a cream cheese frosting, but I can see how that'd be delicious. When I make banana cake, I always use my grandmother's frosting. She'd make confectioner's sugar icing with a big dollop of peanut butter mixed in. No one has ever recognized it as peanut butter, although most people comment the icing has something special.
I'm behind in my photo comments, so I'll catch-up here.
Mike, your keto ingredients' breads look good. I admire the way you do experiments. I never do experiments to avoid wasting any ingredients. I think that's my dad talking.
Joan, I don't play poker. When I was a young child, my dad tried to teach me. He supplied our pennies. The first time he had to take one of my pennies was the last time I played poker. Having said that, IF I played poker, I'd want someone to bring the delicious pumpkin pie you baked. Congratulations on mastering the placement of photos on this site!
Joan, I've never made a carrot cake but would love to enjoy some of yours. Beautiful photo!
If I've forgotten anyone's photo, sorry.
Your pizza looks scrumptious, Len! What cheeses did you use on it?
Skeptic, I'm glad you brought this us. I've been baking my normal pancake recipe for quite some time. Over the weekend, I analyzed them. Not only are they too fine, compared to stand-at-the-stovetop pancakes, the syrup doesn't penetrate them as well as stand-at-the-stovetop pancakes. I found them wanting for a good syrupy taste. As you pointed out, the airy holes are missing.
I bake mine at 425 degrees, because that's the temp recommended by Pioneer Woman recipe on Food Network. She recommends baking for 20 minutes, but in my oven, they turn out too brown to suit me. My stand-at-the-stovetop pancakes aren't solid brown or even a medium brown -- they're lightly browned & not on every spot.
I have chocolate chip pancakes on my baking agenda. I'm going to try these at 400 degrees for 18 minutes. But I'm also going to increase my pancake recipe by 1/4. The normal recipe doesn't completely fill a quarter sheet pan. I'll let you know how the lower temp and time work . . . probably not until the weekend.
Initially, I was so thrilled to not be standing "forever" to make pancakes, I was thrilled with baking pancakes. Now, I still want to bake; I just want a better product for syrup.
Food Network has a 4-quadrant baked pancake recipe. It starts the oven at 500 degrees and turns it down to 400 when pancakes put in oven. I think, and may be wrong, that'd mean the pancake batter would first be exposed to 500 then around 450 degrees, which seems too high to me.
Skeptic, if you do any experimenting, please share your results.
For dinner guests with children, I once served homemade Chocolate Pasta with the chocolate sauce that came with the recipe from my second best Italian cookbook. None of us could eat it. The taste was dreadful. We all agreed that if that Italian recipe was our first introduction to chocolate, we'd never want chocolate again. So I think I'll pass on a chocolate omelet.
Thanks, Mike, for your detailed explanation. I learned from it. Next time I make these I'll go to 8 tablespoons butter and leave the recipe at that.
https://www.kingarthurbaking.com/recipes/chewy-chocolate-chip-cookie-bars-recipe
Calling you expert bakers: Last afternoon, I baked King Arthur's Chewy Chocolate Chip Cookie Bars, link above. Recipe calls for 11 tablespoons butter. Without thinking, I used only 7 tablespoons unsalted butter. I used a glass Pyrex 9x13" dish, so I heavily greased it with 1 tablespoon butter.
The recipe recommends letting bars sit overnight, so I cooled for 3 hours then covered with foil.
In the middle of the night I realized my butter error. I expected the bars to be too hard to cut. First thing this morning, I portioned them for the freezer. It was easy to cut them.
I had made these once before using the 11 tablespoons butter. Both times, I used 1 cup Ghirardelli bittersweet chips, 1 cup Nestle caramel chips & 1 cup finely chopped walnuts. It was a couple of years ago, but the goofed bars seem as moist as the ones with the 11 tablespoons butter. So I don't understand what the 4 tablespoons butter I didn't use would have done for the cookie bars. I guess I don't understand the purpose of butter in batters. I always thought butter was for moisture & taste. What am I missing? Thanks! And in case butter helps the rise, I think my goofed bars rose as much as the ones with the recipe amount of butter.
BakerAunt, your post reminded me of a Giada DeLaurentis recipe we like. Unfortunately, I couldn't get it to copy and paste. It's at foodnetwork.com if you want to search for it:
Nonna's Lemon Ricotta Biscuits.
It calls for butter, and I have baked them that way. I've also used oil and been pleased. Either way, they are more like a biscuit than a muffin even thought baked in muffin liners.I also want to let you know . . . belatedly, you were correct. The packing box for my Emile Henry ciabatta baker was larger than the product box. Especially in height. Once unpacked, the box would have been manageable if I truly had room for it. I will when a niece takes a set of china. In the meantime, it's resting on top of a tall bedroom dresser. Resting is the key word. I haven't opened it yet. I'm blaming that on my small kitchen. I can't visualize what I'm going to do with it after I wash it unless I make bread and wash it in the same day. That hasn't happened yet, because it still comes down to having no where to store it once it's out of the box. Niece is making plans to pick up the china, so homemade ciabatta is in my future eventually.
RiversideLen, I also remove the skin, but I don't remove the bones. I crush the bones with my fingers. I do this because that's what my mom did when she made salmon patties. I just Googled to find out if there's any nutritional value to crushing the bones. Apparently they're a good source of calcium.
I checked my recipe for salmon loaf. I thought of it as salmon loaf, because I bake it in a loaf pan. Recipe calls it salmon casserole and calls for a 1-quart dish.
In addition to the 1-lb. can of salmon, it calls for celery leaves, parsley, onion, dry mustard and Tabasco, bread (I think it's soaked in milk, but don't recall for certain), and 3/4 cup milk. If I had a red pepper (or any color pepper), I'd add that this week. Sounds good.
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