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Defender Of The Realm
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All look delicious Basi. (The second one first raw looks like humpy Not sure why! I'd still eat it though teehee)

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Black as Snow wrote:

Butternut squash kind of tastes like its name. It's good in ravioli, rice, soup, all sorts of stuff.

And I made buns today for my pops. NOMS!

Zopfeli002_zpsc0695bd6.jpg


 

Om nom nom nom, is it me or do these look like little birds?



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Here's an easy one!

1 Jar alfredo sauce
1 Jar roasted red peppers
Chicken pieces (thighs, breasts, drumsticks, it doesn't matter)

In a blender, blend the alfredo sauce and peppers. Salt and pepper the chicken pieces. Spoon some sauce in the bottom of your slow cooker. Put some pieces in. Spoon some sauce. Put some pieces in. When you've run out of chicken dump the rest of the sauce over it and cook per your slow cooker's directions. Mine goes 4-6 hours on medium, but my cooker doesn't have a medium setting. So I wing it. GET IT? I WING IT!!!

Serve over jasmine rice with steamed broccoli.

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Atreyu wrote:

Here's an easy one!

Chicken pieces (thighs, breasts, drumsticks, it doesn't matter)

Salt and pepper the chicken pieces.  Put some pieces in. Put some pieces in. When you've run out of chicken...


 freakout



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Artichoke Stuffers!

In a saute pan at medium low heat, combine 2tbs olive oil, 1 tsp dried thyme and 1/4 tsp red pepper flakes. Warm this for about two minutes. In the meantime, drain, rinse and coarsely chop 7 oz of canned artichoke hearts. Add hearts with 2 cloves of minced garlic and 1/4 tsp of both salt and pepper. Cook for another 4 minutes or so. Stirring occasionally.

Almost done with the stuffing! Remove the pan from heat and add 3 oz goat cheese, 2 tbsp finely chopped fresh basil and 3 tbsp minced sun-dried tomatoes (oil packed, not the water packed crapola). Yummy! Yummy!

Next up you need

Spoiler

Pound with a meat mallet until about 1/4 inch thick. Fill each with the artichoke stuffing, roll and secure with toothpicks. Grill on direct medium heat 8 to 12 minutes flipping once halfway through.



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Atreyu wrote:

CHICKEN SLIMY SMELLS LIKE FARTS 

CHICKEN NEVER GET THE STANK SPOOGE OFF YOUR HANDS

CHICKEN  SCHMUTZ


I fucking know how disgusting they are!!! finally you believe me and decide to eat just artichokes.

baaaaawk bawk bawk bawwwwwwwwwk



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Defender Of The Realm
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This is last week lasagna :

imgur.com/F9uo72E

imgur.com/pvTGENA

(before & after pics). Mama's Lasagna from FoodNetwork. It was new to me. Thanks Ly! Come to think of it, I should have taken one with the empty tray too!
Camera is crappy. Looked much better in RL!

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Here's the recipe: www.foodnetwork.com/recipes/patrick-and-gina-neely/mamas-lasagna-recipe.html
I've got a different one that I use all the time but this was good. And something new.

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Lord Bannerman Of The Smileys
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Oh, I made a thing last week.

WP_20150309_001.jpg

It's a pear pie. Recipe as follows:

INGREDIENTS:

FOR THE PIE

1 (9 inch) pie crust pastry
1/2 cup white sugar  (I substitute coconut sugar because OLS is diabetic)
1 cup sour cream
1/4 cup all-purpose flour
1 egg, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
4 large pears - peeled, cored and sliced

FOR THE TOPPING

2/3 cup all-purpose flour
1/3 cup white sugar  (same deal as before)
5 tablespoons butter, melted
2/3 cup rolled oats

DIRECTIONS:

1. Preheat an oven to 350 degrees F (175 degrees C). Roll out the pastry and transfer it to a 9-inch pie plate. Trim any extra dough and crimp the edge.

2. Combine 1/2 cup sugar, sour cream, 1/4 cup flour, egg, vanilla, and salt in a bowl until blended. Fold in the pears. Pour the mixture into the pie plate and bake the pie for 15 minutes.

3. While the pie is baking, prepare the topping: mix the 2/3 cup flour, 1/3 cup sugar, melted butter, and rolled oats together in a bowl.

4. Remove the pie from the oven and sprinkle with the crumble topping. Return the pie to the oven and bake until the filling is set and the crust is brown, about 20 minutes more. Allow to cool and set before serving.



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Mistress Of The Coin
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Between TW and Cary, we've got an amazing meal! drool I'm coming over!

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I didn't even pear pies were a thing, and I am dying to find out.

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Defender Of The Realm
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I have to say that pie looks really appetizing, Cary. I suck at making pies so I don't even try anymore teehee

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Good gravy, Woman. Try this:

4 cups unsweetened, tart cherries
1-1/3 cup sugar
3 tbsp quick-cooking tapioca
1/2 tsp almond extract

Combine cherries, sugar, tapioca and almond extract and let it sit for 15 minutes. In a 9" pie plate, fill crust with the cherry mixture. Put the top crust on, dot with butter and cut slits to let steam escape. 400 degrees FAHRENHEIT for 50-55 minutes or until crust is golden and juice is bubbling through slits.

I use the premade crusts because I really suck at that.

 

ETA: Cary, holy crap that looks good.



-- Edited by Atreyu on Sunday 15th of March 2015 07:47:17 PM

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I hope your pie know-how is better than your baseball knowledge. I'm printing it out and may the Gods be forever in my favor.

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Lord Bannerman Of The Smileys
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This was the second pear pie I made using that recipe (although I made some poor substitutions the first time... yogurt for sour cream... steel-cut oats for rolled... this one was by far better. And it was only the second pie I've made. Ever.

But I'm a pretty damn good cook.

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Bowl-o-Brown1.jpg

Bowl o’ Brown Recipe

Bowl o’ Brown Recipe

 

Serves 6-8

 

Ingredients:

 

2 lbs ground beef

2 packets Lipton Onion Soup

2 cups water

3 cans beef broth

5-6 medium carrots, peeled and chopped

4-5 medium potatoes, cubed small

1 cup Pearl Barley

salt and pepper to taste

Instructions:

 

Brown the ground beef in a pot.

Add onion soup to slow cooker and add two cups of water. Stir to dissolve.

Add ground beef, carrots, and cans of beef broth. Cook on high setting for 3-5 hours.

One hour before serving, add potatoes and barley, adding more water as needed, since the barley absorbs a lot.

Season with salt and pepper to taste.

Serve with bread, preferably a heel from yesterday.



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Atreyu's Meat Sauce

2 28oz cans of pasta sauce. I like Hunt's Traditional because it is cheap and is real basic stuff. YOU add the magic!
3/4 cup red wine
1 package button mushrooms
2 yellow onions
8 cloves garlic. I sometimes use more.
1/2 tbsp dried oregano
1/2 tbsp dried basil
1 tsp red pepper flakes
1 tsp Kosher salt. If you do not have Kosher salt in your kitchen you suck.
2 pounds MEAT. Lean beef works OK, I prefer sage pork sausage. I have tried ground turkey and chicken - no good.

Here goes! In a pot, pour the wine. Into it. The pot. Which is medium. Or larger. But definitely not small. Warm over medium heat. When it is a little warm and steamy NOT BUBBLING add the sauce and bring to a simmer. While that is happening, rinse the mushrooms. This is important. There are those out there who say rinsing mushrooms is a bad idea because the fungi are porous and absorb a lot of water. This is false. If you don't believe me, weigh the mushrooms before and after a good rinsing on your marijuana scale. These "don't rinse" people are full of shit also because the mushrooms are full of shit. Most of that "dirt" on mushrooms is manure. Real high-grade stuff that won't make you sick, but it's still poo. So rinse and wipe well with a paper towel. And then chop 'em up good. Chop those onions while you are at it. And mince the garlic. I am real good at that. Next, brown your meat in a large skillet and, for heaven's sake, drain the fat before you add it to the pot. OK, get a little oil in the same skillet and saute the garlic until it is fragrant, scraping off the little charred meat bits from the bottom as you go -- them's good eating! Add the onion and shrooms and saute until the onions are translucent. Add to pot. Add spices to pot. The longer you let it simmer, the better. At least an hour.

This recipe runs a bit thick, if you want it thinner add water. Did you add the water? Hah, you're a fucking moron who ruined a great sauce. Add more wine, nimrod, or some other sauce you may have on hand.

ETA: the spice amounts are a base amount. Taste as you go.

-- Edited by Atreyu on Tuesday 1st of September 2015 06:41:55 PM



-- Edited by Atreyu on Tuesday 1st of September 2015 06:43:51 PM

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Why are you not putting the meat when the onion and garlic are translucent? Why do you do it before?!?! the whole point is for the meat to get the taste of garlic and onion FIRST and not stay and simmer in the sauce where EVERYTHING taste the same? Is it BETTER to do it first and THEN do the onion and garlic and mushrooms? And I skin the button mushrooms and wash them. highfive @ TW! I'm not feeling this one Atreyu but I'll give it a shot next time. I just don't cook pasta until next month.

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Don! No way you know how to do those cookies!!!!!! freakout I can't believe it. All I got is blue berries mini muffins. I am so upset right now. So upset. I can't believe everyone knows how to do cookies and pastries and shit. Ok maybe not upset but pretty darn frustrated at myself.

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TormundsWoman wrote:

Why are you not putting the meat when the onion and garlic are translucent? Why do you do it before?!?!


Because if you do that you overcook the onions and mushrooms, they become incredibly mushy. It's about mouthfeel. Having uniformity of taster throughout the sauce is important. HOWEVER! the garlic and the red pepper flakes provide a little kick that aren't fully released released until your teeth crush them when you chew. You might miss the buggers on the first chew, but you'll get them on the second or third.



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Defender Of The Realm
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Whatevs. THESE I like'em mushy. And no one EVER complained about it. EVER. Hmm. Maybe they didn't dare. No matter. I'll ask next time.

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Here's a good rub for pork ribs. Be forewarned, the chemical reaction that takes place if you use this rub on pre-boiled ribs will cause them to taste like cat farts, your house will permanently smell like cat farts and your face will look like cat farts.

1/4 cup dark brown sugar
2 tbsp Kosher salt
2 tbsp freshly ground black pepper
2 tbsp adobo sauce
1 tbsp paprika
1 tbsp chili powder
2 tsp cinnamon
2 tsp allspice

The man who came up with this rub is a legend. Thanks to Al Roker.



-- Edited by Atreyu on Friday 11th of September 2015 04:43:44 PM

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Chicken wings!

Super easy and it's all about the prep 'bout the prep no trouble. Get some wings, they are generally inexpensive except around peak wing season (Super Bowl and whatnot). Wings are comprised of three parts (the tip, the arm and the drumette) that should be separated. Cutting the tip from the arm is easy -- it's just some tendon stuff holding them together. Find a likely spot in the joint, cut and throw away the tip. In the industry, this is called Bobbitting. Next part is trickier as there's some cartilage and bone involved. You need the right knife, one that has a rounded blade somewhere like this butcher knife:



Next, with the joint side up, hold the wing in your dumb hand and squeeze a bit. Did you see some stuff move around under the skin? That's about where you want to cut. While still squeezing, use the round part of the blade to carefully slice through the skin. When you feel a little pop it's time to finish the job! You will have to use some force to get through the wing structure, do not be afraid. Also, do the finishing move on your cutting board, not in your hand. Pro-tip: this part is really easy if the wings are frozen.

Whew! That's a lot words for no cooking. No worries. Steam the wings for 10 minutes. WHAAAAAAAAT?!!? Silence. Do as I say. Or you can go straight to baking. In fact, go ahead and go straight to baking and see what happens. After steaming, put the wings in something that lets air circulate like a colander or a big sieve and refrigerate for at lest an hour. This is to get the skin super dry. Maybe move them around a bit every 15 minutes or so with a paper towel too.

LOL. We haven't really started cooking yet, have we? Preheat oven to 425 degrees. Generously spray a cake rack (the wire square kind) with oil. If you do not have a cake rack you probably have something that passes as one. Put the wings on the rack with plenty of space between and give them a little salt. Place in the middle rack of the oven with a big roasting sheet lined with aluminum foil underneath. After 20 minutes, turn the wings. At this point, those who skipped the steaming are about now getting off the phone with ServPro. Bake another 20 minutes.

Take the wings out and put them in a large bowl with enough of your favorite whatever sauce to coat the wings. Toss and serve.



-- Edited by Atreyu on Monday 14th of September 2015 04:42:36 PM

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Atreyu wrote:


 hold the wing in your dumb hand and squeeze a bit.


My hands are smart. Clearly, this recipe is not for me Plus it's all lies. I don't steam for 10 min and never had to call ServPro!



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The wings should smoke like hell if you bake them at 425. Are you doing something different? Asking because the steaming part is kind of a pain in the ass.

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I preheat the oven at 425 but I lower the temp at 375 when I put the wings in. Also, I cheat! 😈 just a tiny bit. Ask me how. Dare ya! IM NOT PRE BOILING THEM DON'T GO INTO A CARDIAC ARREST!!!

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You. Microwave. Them.

Gusteau is rolling in his grave.



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Defender Of The Realm
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Nope! You suck at guessing booty READ IT AND WEEP SUCKER!!! TW is putting the wings on a grill or rack or whatever you call that thing that goes IN the tray but sits on top of it and in the tray TW puts a bit of water just for about 20 min and covers the thing with foil. Then she takes out the tray and the foil. Yuuuum🐥

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That's one way to do it. I guess. But I like my skin crunchy.

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I pretty much do the same as TW, nobody I know pre-boils meat here before they put it in the oven . Just add a bit of water/soup/sauce and/or slap some foil over the tray. Sometimes you don't even need the water, you can just coat them with oil and salt and be done with it.
You can even punch little holes in the foil with a fork or a toothpick if you want it to be more airy, but IMO it should work better than steaming them and having to dry them all over again.

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Oldie but goodie. Chicken noodle soup. Sure you might say, looks good but what's the big idea?! It's nothing special. And no body posts pics of their chicken noodle soup. It's staple food. It's like taking a pic of tomatoes or potatoes.

Whatever. The point is: Nobody can screw this one up! Not even TW highfive



-- Edited by TormundsWoman on Thursday 28th of April 2016 11:41:14 PM

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GIMME YOUR SOUP!

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Defender Of The Realm
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Chief, for you... Anything! huggs it is as tasty as it looks. Pasta is cooking too.

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Well, I found this thread far more quickly than I thought I would. Yay me for finally utilizing the search feature.

Granny's Apricot Cake

1 lb can apricot halves
2T melted butter
scant 1/2 t lemon extract
1/4 t salt
1/4 t baking powder

1 very large egg beaten
1/3 c apricot syrup
2/3 c flour
2/3 c sugar

Drain the apricots well, but reserve the syrup. Add butter to eggs, then add the rest of the ingredients. Blend. Put in greased, floured round pan. Place fruit face down. Mix together an extra 1/3 c sugar with 1/2 t cinnamon. Sprinkle over the top. Bake in a 350 over for about 30 minutes (metal pan) or 35-40 minutes (glass pan).

Whip some cream with a touch of vanilla and sugar to serve with the cake.

*I tend to cut all the apricot halves in half, except one. I put the one in the center and use the rest to make a lil starburst pattern.

*I usually don't use quite all of the sugar cinnamon topping.

*If you can get fresh, ripe apricots, you can certainly use those. Use apricot nectar in place of the syrup.



-- Edited by Nymeria Warrior Queen on Thursday 17th of December 2015 04:47:25 PM

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I am trying to get back into cooking as I have become to sedentary after becoming an editor.
I am gonna try this recipe as I love soup, some super chunky veggie soup!

 



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Thanks for posting on this thread, Donal. I always forget about it, and I promised Atreyu my grandmother's corn pudding recipe. Since I'm on a vacation, I'll include a couple of other recipes, too.

Granny's Corn Pudding

10 oz. package frozen corn
3 eggs
1/4 c flour
salt and pepper
2T melted butter
2c lite cream (it can be hard to find lite cream, these days, but you can make it by mixing 19.2 ounces, or just under 1 1/4 cups, heavy cream with 12.8 ounces, or just over 3/4 of cup, milk. You could also just substitute half and half, but I find it doesn't set up quite right)

Thaw corn. Add eggs. Blend flour and seasonings and add. Add butter and cream. Put in 1 1/2 qt greased casserole and bake in a pan of hot water at 325 degrees for 1 hour.


Smoked Cheddar Corn Cakes

(adapted from a recipe I found online which kind of sucked, but I worked on it until it it turned from being a corn-flavored mouthful of veritable sawdust, to something I'd eat all the time.

2 c corn kernels (if frozen, thawed, if fresh, cooked, removed from cob, and cooled. Make sure there isn't much moisture either from cooking or thawing, or the cakes won't set up properly and will fall apart when you cook them.)
scant cup smoked cheddar, grated
1/3 c onion, small dice
1/2 c panko (you'll need extra for cooking)
1 T heavy cream
2-3 T butter plus a few drops of olive oil
salt and pepper

Saute onion in about a tablespoon of butter (make sure to add a pinch of salt) until translucent. Set aside to cool. Add 1 1/2 c corn kernels to blender or food processor, along with cream, and puree, but not until completely smooth. Add puree to bowl with other half c whole corn kernels. Mix in cheddar, panko, another bit of salt and a dash of pepper, and the onion. Mix until combined. Form into about 8 patties and place in refrigerator for at least a half an hour. On a separate plate, sprinkle some panko and place chilled cakes on the panko and press lightly so some of the panko adheres to the cakes. I just sprinkle a bit more on the top of the cakes and press it in, as opposed to flipping the cakes, as I find the more I handle the cakes before cooking, the more likely they are to fall apart. Heat remaining butter with a few drops of olive oil (it keeps the butter from burning) in a skillet. Cook cakes for about 5 minutes each side, until panko is lightly browned.



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Since I noticed there are some artichoke fans here, I'll share a couple of my favorite artichoke recipes

Artichoke Mushroom Pie
(I learned this one in high school. It isn't particularly healthy with all the cheese, but damn, it's good)

Enough pastry for two pie crusts, or 2 frozen unbaked pie crusts
2 cloves garlic minced
1T vegetable oil
1 14 oz. can artichokes, drained, rinsed, and chopped
4 eggs beaten
1 c each mozzarella, cheddar, and gruyere
1/8 t pepper and a bit of salt
just under a pound of mushroom, any variety, sliced

If using fresh pastry, use one to make your crust in a pie pan, and leave the other for the top. If using frozen pie shells, leave on in the pan and flatten the other. In a skillet, heat oil and add garlic. Allow to cook a bit, but don't let it brown. Add mushrooms, sprinkle with a bit of salt, and cook until they release liquid, then add artichokes and cook a couple of minutes. Pour mixture into crust. Combine eggs, cheese, and pepper (you can add another pinch of salt, if you'd like) and pour over mixture in crust. Top with other pie crust and crimp edges to seal. Allow vents for steam. Bake on baking sheet in 350 degree over for 40-50 minutes. Let cool 10 minutes, then serve.


Artichoke, Mushroom, and Potato Gratin

(from Bon Appetit. The original recipe uses fresh artichokes, but I'm usually too lazy to deal with that, so I use canned. I know, I'm a horrible person. If you chose to deal with using fresh artichokes, the recipe calls for 4 large ones)

4T extra-virgin olive oil, divided
1 14 oz can artichokes, drained, rinsed, and drained
2 lbs Yukon Gold potatoes, thinly sliced
4 large portobello mushroom caps, thinly sliced
6 ounces goat cheese
3 cloves garlic, minced
salt and pepper
3T grated parmesan

1/2 c dry white wine

Preheat over to 425. Grease pan with 1T olive oil. Arrange half sliced potatoes in dish, covering bottom completely. Top with half of the artichokes and half of the mushrooms. Crumble half the goat cheese over. Sprinkle with salt, peper, half the garlic, then 1 T parm. Drizzle with 1 T oil. Cover with remaining mushrooms, then artichokes, goat cheese, garlic, 1 T parm, and 1 T oil. Top woith remaining potatoes. Pour wine over, and drizzle with remaining 1 T oil. Cover dish with foil and bake 40 minutes. Reduce over temp to 400. Sprinkle top with remaining parm and bake uncovered until potatoes are tender and top is brown, about 25 mintues. Cool for at least 5 minutes and serve.

*A mandoline is your best friend with this dish. It makes the slicing go much faster, plus the thickness of the slices are perfectly uniform, so they all cook at the same rate (which had been the bane of my making potato gratins until I got a mandoline).

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Holy Crap Nym!

WANT!

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