Forum Replies Created
-
AuthorPosts
-
December 27, 2017 at 6:12 am in reply to: What are You Cooking the Week of December 24, 2017? #10388
I made two 1 1/2 lbs. beef tenderloin roasts. I laid them together in a v-rack and roasted them at 425*. Since they were two separate pieces I timed them based on the recommended time for one piece, ie. 15 min per lb. Well instead of 25 minutes they took more like 50 minutes to get to 120**. So I sliced the one roast into steaks and finished them in my new Breville smart air oven. Could be 2 roasts take more time than 1 or my oven is off. Anyway I served the steaks with sweet potato fries and salad and garlic bread. Steak was great!!
December 23, 2017 at 11:55 am in reply to: What are You Baking the Week of December 17, 2017? #10346Well, just to let you know the maple shortbread cookies (thanks to BA) came out great. I sliced and baked them. The cheese crisps with leftover cheddar, smoked gouda, sharp provolone, manchego and parmesan cheeses are also very tasty.
December 22, 2017 at 11:33 am in reply to: What are You Baking the Week of December 17, 2017? #10338I have the Maple shortbread recipe in fridge ready to be sliced and baked. I have a box of bisquick I bought several months ago for one recipe. I also have lots of leftover cheese so.... I am going to try making cheesy cracker rounds! Wish me luck.
December 19, 2017 at 12:14 pm in reply to: What are You Cooking the Week of December 17, 2017? #10299I made pizza using "Brooklyn Bred" crust. The pizza comes out like a thin crust pizza. My favorite pizza sauce is Don Pepino. I use what I need and freeze the rest in little baggies. I brush the crust with pesto first and then the pizza sauce, meat, veggies and mozzarella. Pretty, pretty yummy.
Thanks for your help BakerAunt!
Ok, I made the "Gettysburg" chicken salad, stuffed in a pita half and served it with thai pumpkin soup.( recipe from the Food and Wine web site). I liked the chicken salad, my husband wasn't crazy about the banana in it. The thai soup which called for 3T of red curry paste was Hot, Hot Hot!!! I should have known to hold back on the curry paste. My bad.
A few years ago we ( me,my husband and friends) attended the annual Gettysburg Holiday Tour. One of the B&Bs served their signature chicken salad and it was the best chicken salad any of us had ever tasted. It had raisins, banana, orange juice, cranberry sauce, orange yogurt.... I looked the recipe up online and found it so I thought that I could find it again when I was ready to make it. Well guess what it can no longer be found online (another subject). Anyway I tracked down the inn where it was served and they sent me the recipe. This will be our dinner this evening.
This week I baked cod with panko and grated parmesan. The latter is good with chicken too. I made my own deli roast beef again. I used to use an eye of the round for this but I find the top round roast is tastier especially after I marinate it in teriyaki sauce. Today we will have omelets and potato patties. I baked a lb. of bacon some of which I will use in the omelets. The rest of the bacon will be divvied up into small packages for recipes that call for some bacon. These I freeze in a larger package. Jeff Mauro on Food Network has a good way of baking a large amount of bacon at once.
Well, I made the turkey breast in the crockpot which I alluded to in an earlier post. I wanted to recreate a Thanksgiving feast with mashed potatoes, stuffing, green beans, cranberry sauce etc. Unfortunately my new crockpot cooks really fast on low and the turkey timer popped earlier than expected. The recipe called for 6-7 hours which was right on in my former crockpot and the turkey was done in 5. It was also a little dry which means it was probably done earlier. Grrrrr.....!
By the way can cranberry sauce be frozen?
November 30, 2017 at 10:20 am in reply to: What are You Cooking the Week of November 26, 2017? #9967This week I cooked the three meals that I received from Blue Apron: Pimento cheeseburgers, roasted pork & cheesy mashed potatoes and chicken with kale and roasted vegetables. For someone who didn't think she like kale, I found it delicious. . Also I was introduced to miso and sushi sauce. I now have some new ideas I can experiment with.
November 28, 2017 at 10:45 am in reply to: What are You Cooking the Week of November 26, 2017? #9938I found a turkey breast (in the crockpot) recipe on the "recipe tin eats" blog. I've made it before and will this week. The turkey comes out super moist with a nice gravy that you can make. The skin is not crisp unless you put the breast under the broiler but we don't eat the skin anyway. I highly recommend this woman's recipes.
Happy Thanksgiving to all!
Len and BakerAunt you were both right on! Krusteaz agreed with Len that the rum would tend to dry out the pumpkin squares' filing so per BakerAunt's suggestion I used 1/2 water and 1/2 spiced rum. The pumpkin pecan pie squares are a hit! Thanks.
I had ground turkey in the freezer (on sale of course) and decided I had to use it up. In perusing the internet I found a recipe for turkey meatballs on Hidden Valley's site. The clincher was it called for 2T ricotta cheese which I had leftover from the stolen I made. Of course I had to buy the Hidden Valley Ranch powdered dressing. It called for dried cranberries so I used my leftover golden raisins cut up. I served them in a turkey gravy sauce (jar) which I spiced up. I held my breath waiting for my husband"s reaction. "Delicious" he said. So now I have to find a way to use up the rest of the HVR dressing mix.
Thanks Len, I'll take your advice into consideration.
-
AuthorPosts
