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Post by whatif on Oct 20, 2017 10:14:06 GMT -6
Grilled Cheese, the choices are endless, here are a few different ones from the norm. Grilled Raisin bread with brie Grilled country cream bread with brie and chutney Grilled rye with gruyere and bacon and/or ham Grilled sourdough with gruyere, caramelized onions and beef Nana, my husband and I both love grilled cheese sandwiches! These ideas you've shared have just blown my brain! |
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Post by nana on Oct 20, 2017 10:28:47 GMT -6
Gooey Butter cake is a regional cake to St. Louis and this version/recipe gives you more filling than the original way to make it but the filling taste pretty much the same, maybe a little sweeter. If you like the filling I thought make it a pie so I did years ago. And no Paula Deen did not invent this recipe or Gooey Butter cake.
Gooey Butter Pie
Pre heat oven to 350
1-9 inch pie shell in pan
sprinkle bottom of unbaked pie shell with chocolate chips, a handful or so.
Filling:
1 LB powder sugar
8 oz cream cheese
2 eggs
1 teaspoon vanilla
Beat cream cheese until fluffy. Add eggs, beat about 3 minutes or until well incorporated. Add powder sugar and beat until fully blended, smooth and no lumps.
Pour into pie shell.
Bake about 40 to 55 minutes, just until set, keep any eye on it.
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If you want the gooey butter cake, pour the filling above over base below:
1 box pound cake mix
2 eggs
1 stick butter, melted
Mix the 3 ingredients in bowl and spread/press base in bottom of a 9x13 pan. Pour filling over base and bake at 350 for 30 to 35 minutes.
Here is the original St. Louis Gooey Butter cake recipe I grew up eating from Heimburger Bakery too:
www.stltoday.com/entertainment/dining/classic-gooey-butter-cake-from-heimburger-bakery/article_c50a6bfd-0c8e-57ac-a3ed-d2e6eb2f7a09.html
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Post by nana on Oct 20, 2017 10:59:35 GMT -6
Grilled Cheese, the choices are endless, here are a few different ones from the norm. Grilled Raisin bread with brie Grilled country cream bread with brie and chutney Grilled rye with gruyere and bacon and/or ham Grilled sourdough with gruyere, caramelized onions and beef Nana, my husband and I both love grilled cheese sandwiches! These ideas you've shared have just blown my brain! Grilled cheese is quick and easy, that is good for us who do the cooking, lol.
I guess the ones with meat are more of a "melt" but just as easy as grilled cheese.
If you have a small amount of left over meat, make a melt.
Or
A braid made with crescent rolls.
Our favorite is made with left over prime rib, caramelized onions, mozzarella, hubby and son gets grilled peppers on their part, I'm allergic, makes me itch.
Serve with a horseradish sauce and a salad and dinner is done.
Horsy sauce: 1/2 cup sour cream, a teaspoon or 2 of horseradish, a squeeze of lemon juice and salt and pepper to taste.
1 braid feeds 3 people. I just use the crescent dough and add my own fillings.
Posting this for braid instructions if you have never made one.
www.pillsbury.com/recipes/cheesesteak-crescent-braids/291f7387-e889-4141-9458-4988940706da
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Post by nana on Oct 20, 2017 11:24:08 GMT -6
Bacon Wrapped Lit'l Smokies
Preheat Oven to 375
1 pack lit'l smokies
Bacon cut into lengths to go fully around the smokie and overlap for the toothpick
brown sugar
cayenne pepper if desired
Wrap smokies with bacon and secure with toothpick. Place in 8x8 or 9x13, depending on how many you are making, side by side to catch and hold the brown sugar.
Sprinkle liberally with brown sugar. Add a pinch of cayenne if desired.
Bake until bacon is done, about 30 to 40 minutes.
Remove from pan and plate to serve.
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Post by nana on Oct 20, 2017 12:20:42 GMT -6
Lemon Cake
Preheat oven to 350
Grease and flour a 9x13 pan
Batter:
1 Lemon cake mix, (I use Betty Crocker when I have to use a box mix).
1 small instant lemon pudding
3/4 cup oil
3/4 cup water
4 eggs
Put above listed ingredients in bowl and mix on medium about 2 minutes.
Pour into pan and bake the time as directed on back of box.
About 5 to 10 minutes after cake is out of the oven, poke the cake all over, side by side with a fork, it will take a few minutes to do and if cake starts sticking to the fork wash the fork or use another one.
Let cake cool completely.
When totally cooled make the glaze:
2 cups powder sugar
1/3 cup lemon juice (bottled)
2 Tablespoons water
Put in a bowl and wisk until all lumps are dissolved and glaze is smooth.
Spoon on cooled cake letting it sink in all over the entire top, will take a few minutes to do.
Let cake sit for a couple hours.
Slice as needed and serve.
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Post by nana on Oct 20, 2017 13:29:11 GMT -6
I have a funny but true story.
My friend called me one day and asked what is a handful of flour, I said "it is what you can hold with your cupped hand" I said why? She said she was given her great-grandmothers cookbook and everything is in handful(s), pinches, dashes, splashes and so on. I had to laugh, I told her measuring cups were not around back then and that is why some women were better bakers than others because they had the right size hands, so a recipe would change from person to person who made it. Anyway I said some people used a cup too, not a measuring cup but just a cup and cups were not standardized. Also she was floored to find out the original cupcakes were baked in teacups, hence the name cupcakes.
That is a good and funny memory.
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Post by Deleted on Oct 20, 2017 13:48:41 GMT -6
I have a funny but true story. My friend called me one day and asked what is a handful of flour, I said "it is what you can hold with your cupped hand" I said why? She said she was given her great-grandmothers cookbook and everything is in handful(s), pinches, dashes, splashes and so on. I had to laugh, I told her measuring cups were not around back then and that is why some women were better bakers than others because they had the right size hands, so a recipe would change from person to person who made it. Anyway I said some people used a cup too, not a measuring cup but just a cup and cups were not standardized. Also she was floored to find out the original cupcakes were baked in teacups, hence the name cupcakes. That is a good and funny memory. I can't wait to visit Nana's museum of the history of cooking when we get to the other side! I hope they have free samples! |
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Post by nana on Oct 20, 2017 14:20:07 GMT -6
I have a funny but true story. My friend called me one day and asked what is a handful of flour, I said "it is what you can hold with your cupped hand" I said why? She said she was given her great-grandmothers cookbook and everything is in handful(s), pinches, dashes, splashes and so on. I had to laugh, I told her measuring cups were not around back then and that is why some women were better bakers than others because they had the right size hands, so a recipe would change from person to person who made it. Anyway I said some people used a cup too, not a measuring cup but just a cup and cups were not standardized. Also she was floored to find out the original cupcakes were baked in teacups, hence the name cupcakes. That is a good and funny memory. I can't wait to visit Nana's museum of the history of cooking when we get to the other side! I hope they have free samples! Hahah, maybe I will be assigned to KP duty in heaven which would be fine, just hope it's not pot and pan scrubbing or dishes. |
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Post by nana on Oct 21, 2017 10:47:55 GMT -6
Alfredo Sauce
1 stick butter
2 to 4 cloves garlic, pressed or finely minced, depending on amount of garlic taste you want or 1 teaspoon garlic power
2 cups heavy cream
1/8 teaspoon pepper
pinch of salt
1/2 to 1 cup fresh grated parmesan cheese, to taste
Melt butter in heavy saucepan over med-low. Add garlic, cook about 30 seconds. Add cream, pepper, salt, bring to a simmer. Add cheese and continue to simmer 8 to 12 minutes or until thickened. This will be on the thinner side if you are use to using a premade sauce.
Use on noodles of your choice, I like egg noodles but any noodle you like should work.
You can add cooked chicken, shrimp, crab, Italian sausage, bacon, ham, broccoli, spinach or anything you like to it.
Serve with a salad and garlic bread and dinner is served.
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Post by nana on Oct 21, 2017 11:45:25 GMT -6
Brown Butter and Mizithra
1 piece of mizithra, can be found in the cheese case. Is usually is cut in a quarter round and is white.
If you cannot find mizithra you can substitute ricotta salata, ricotta salata is NOT a soft ricotta but a simi-hard cheese that is white and and cut in a wedge or rectangle.
Fresh Romano cheese, grated.
2 stick of butter
Your favorite noodles, I like egg noodles but this is usually made with spaghetti. Enough for 4 servings.
In food processor pulse mizithra until a powder or (ricotta salata)
Grate Romano
Mix cheeses together 50/50, or mizithra>75/25<romano depending on taste and texture wanted. You will need 1 cup or a little more for 4 servings.
Get water boiling for pasta, as soon as you drop the pasta in the water make the Brown butter.
In sauce pan melt 2 sticks butter and bring to a slow rolling boil, cook and swirl in pan until a light caramel color and has a nutty smell, about 5 minutes. Do NOT walk away while doing this, butter can go from golden to burn in seconds.
Drain pasta, plate and add/sprinkle 1/4 cup cheese over pasta then pour 1/4 cup hot brown butter over cheese and pasta, serve.
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Post by nana on Oct 21, 2017 12:13:30 GMT -6
Spatchcock Turkey, the best way to make a turkey. 14 pounders and down are wonderful and this is the only way I cook turkey anymore.
Watch this
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Post by nana on Oct 21, 2017 13:10:07 GMT -6
I make this but do it in 2 steps, I adjusted the recipe because the original way the onions were harsh and potatoes were not quite done enough on the inside.
preheat oven to 425
I half moon the potatoes and onions, you can use more potatoes and onions that way if need be.
1) Get the potatoes and onions, oiled and seasoned and tossed in the bottom of the foil lined broiler pan first and pop in the oven, gives the potatoes and onions about 15 minutes extra minutes cooking time, this recipe really needs the extra 15 minutes time for the veggies to cook properly too.
2) Then I spatchcock and prep the chicken. Then I put the chicken on top plate of sprayed broiler pan and place it on top of the onions and potatoes that have been cooking in the oven.
I also bake it at 425, baking about 45 minutes after adding the chicken, so it takes about an hour total baking from start to finish.
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Post by nana on Oct 21, 2017 15:05:59 GMT -6
French Onion Soup
2 1/2 Pounds onions, sliced
1 stick butter
1/2 teaspoon black pepper
1 Tablespoon Paprika
6 Tablespoons flour
1 bay leaf
1 1/2 quart beef stock/broth
1 teaspoon salt
French Bread
Swiss or Greyer cheese, grated or sliced
Cook onions in butter on low to medium-low for 25 to 30 minutes until caramelized.
Add pepper, paprika, flour, salt and bay leaf to onions. Sautee 10 minutes, stirring constantly.
Slowly add stock/broth stirring constantly. Turn up heat to bring to a rolling simmer. Simmer at least 20 minutes or up to an hour.
Remove bay leaf.
Ladle into a ovenproof bowls or individual crocks, float a slice of French bread on top, cover with cheese and bake in hot oven until cheese melts and starts to get bubbly and brown on the edges. Carefully remove and set bowl on a plate for easier serving.
Serve with extra French bread and butter if desired.
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Post by sawdy on Oct 21, 2017 15:25:56 GMT -6
Spatchcock Turkey, the best way to make a turkey. 14 pounders and down are wonderful and this is the only way I cook turkey anymore. Watch this I love to have stuffing inside my Turkey. Bread, sausage, sage, cranberries or raisins or some times some sauerkraut. Most of the time, I just care about tasty meat and not about skin, so I cook breast side down in my roaster, covered the entire time and I don't baste. Last time I cooked a smaller turkey in my smaller roaster and somehow, with the lid on the entire time, breast up because my stuffing was going to fall out the other way, ended up with wonderful stuffing and crispy skin. I don't rest my meat as long as I probably should, definitely not as long as in the video. I think that method would be great for catering. Mass cooking turkeys fast, would be more efficient on oven time by employing that method. I do like to cook my chickens that way (because I don't stuff chickens- lol) |
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Post by nana on Oct 21, 2017 16:07:44 GMT -6
Lobster Rolls for 2
Sweet Hawaiian split top hot dog buns
3-3 1/2 oz frozen lobster tails, Thawed. Cut top of each shell straight back towards the tail for easier removal from shell after cooked with kitchen scissors. (Most stores will have them on sale a few times a year for $5.00 each).
In bottom of steamer pan place water and a large pinch of kosher salt making sure it does not come into the steamer basket, bring to a boil with lid on. Once fully boiling add the 3 tails, side by side by side, put lid on and cook 4 to 5 minutes with lid on. Remove tails to plate and put in fridge immediately. In a few minutes, 5 to 10 they should be cool enough to de-shell.
De-shell and cut in half lengthwise, then give it a rough chop so the meat stays in nice size medium-small pieces. Place in a bowl.
Now you have to choose if you want them hot with butter or cold with mayo.
The simpler the better at least for me as to not cover up the lobster taste, you just want to enhance it.
For hot, melt butter in pan and toss in lobster just to warm. Spoon into 2 buns and drizzle with the butter it was warmed in. Serve with a wedge of lemon. You can add old bay, tarragon or what ever you like to the butter if desired.
For cold, put a little bit of mayo in the bowl, a Tablespoon or so of finely sliced celery, and toss to coat. Open 2 rolls, add lettuce and tomato slices. Spoon meat into the rolls.
These are reserved for special occasions because they are pricy to make.
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