[cook]

[grandpalovegood]

Comes in here... Makes a face.

"Ew... something smells funky." She waves her hand across in front of her face.

Ok... here it is as planned to post earlier. My favorite Christmas Fudge. (really it's more like taken off of the Marshmallow creme jar.. the old version of the recipe called Fantasy Fudge.) I just make this every year for everyone. If I don't I have some very unhappy people growling at me... SERIOUSLY! One year I was not in the christmas spirit.. OH my father in law was quite upset since I didn't bring him his batch.. and he won't share with anyone else... it's all his. I have to make a seperate batch just for them. ;D That nut!

Fantasy Fudge
3 cups of sugar
3/4 cup margarine
2/3 cup (51/3 fl. oz. can) evaporated milk
1- 12oz. pkg. semi-sweet chocolate pieces (I use the tiny chips sometimes the dark chocolate if the person I give it to likes dark chocolate.. I DO.)
1- 7oz. jar Kraft marshmallow creme. (or use 7 oz. mini- marshmallows.)
1 cup chopped nuts (if desired... sometimes I'll mix some raisins in my portion instead. I hardly use the pecans.)
1 teaspoon vanilla

Prepare a greased 13x9 inch pan. (honestly, I don't grease but use margarine instead. And I use my corning wear or glass casserole dish instead of a metal pan.)

Have all ingredients opened and ready to dump into the pot immediately when it's time. This sets quick and you don't want to stop stiring just to go open something up.

Combine sugar, margarine and milk in heavy 2 1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over MEDIUM heat or 234 degrees on a candy thermometer stirring constantly to prevent scorching. (trust me you don't want to walk away. OH, and by the time you are finished your going to feel like your arm fell off.) remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla; (Oh I often forget the vanilla but it really makes a difference in flavor and should not be skipped.) beat until well blended. Pour into greased 13x9 inch pan. Cool at room temperature. Cut into squares. This makes about 3 pounds of chocolate.

note: do not substitute sweetened condensed milk for evaporated milk.


Right now I have four batches to make and three are to send out as gifts.. I just thought of another person to send to so I might be going back to the store for another batch of ingredients.

[fangsfan1]

All the recipes sound great, I love fudge and what a great gift to give someone, especially those who don't bake or don't have time to.
And Rom the House Elf, Thanks for posting my old lumberjack recipe. This came from a friend of mine, an older lady who was probably in her late 80's when she gave it to me. I made them again this year too, check the Slytherin common room!

[rin68nyr]

Rom - MMmmmmm!!!! You know what? For the pulled pork, I now also add honey with the barbeque sauce (a couple of really good squeezes)....MMMmmmmm!!! it adds just enough sweetness to interact very nicely with the BBQ sauce!

Erin

Hmmm...anyone have tried and true recipes for lemon squares?

Someone above asked if there were any recipes we knew by heart....YES! Yummy rice pilaf...I can practically do it with my eyes closed! A favorite around here!

Rice pilaf
1/4 cup butter (margarine is fine)
1/2 cup thin egg noodles, crushed into small pieces (I fold them in a clean kitchen towel, and crush them inside)
1 cup Carolina White Rice
1 can College Inn chicken broth
1 cup water
Salt to taste

Melt butter in dutch oven (big pot) on low/medium heat. Add egg noodles, stirring often/occasionally until just golden brown. Add rice, mix well, and stir occasionally for 7 minutes. Add chicken broth, water and salt. Bring to a boil, then set to simmer for 45 minutes, covered. About 10 minutes in, give it a quick stir, and re-cover. When it is done, fluff the rice. This is great with any meal, but I love it most with chicken. Enjoy! Oh - not sure why the brands are so important, but any time I've ever run into someone else who knows this recipe, thay are a part of the recipe! I'm talking people in different states, who don't know each other! LOL

Erin

[grandpalovegood]

I've never heard of the particular brand of chicken broth... College Inn... Is there something else that comes close since you said the brand name makes it what it is? I normally purchase.. I think it's Swanson's or use what I might boil off from a pot of chicken. Really, this sounds like something I would make. I love rice and noodles, but I never thought about the two together. Thanks.

.....

OK here is something I like to make... it's probably something everyone already knows.. It's quick... It's easy and really I feel like it's cheating calling it a real meal. Oh and it's something off the top of my head that I don't need to go look up.

Chicken Cheese dip

A block of (I guess, about a pound) of Velveeta.... cut into squares
1 can of Campbell's Cream of Mushroom soup
1 can of Campbell's Cream of Chicken soup
1 can of either Rotel or some sort of diced tomatoes
Chicken boiled and cut into chunks... or just buy a can of chicken (like tuna but the large can)
I like the white corn chips... but your favorite Dorrito will also do fine.

Melt the cheese in a pot then add everything else... Chicken last. Try not to break up the chicken too much so it is not shredded. Heat until it bubbles, stirring it gently so not to scorch. Serve over the chips or I like to just dip the chip into a bowl I dip out for my self, of the dip.

[rin68nyr]

I'm not sure the brand actually makes a difference...I just think it's funny that it's so specific!

Erin

[Duddahs]

This is my grandfathers Chicken Cacciatore!

4 Separated bone in Chicken Legs Skin on
4 Split Chicken Breast Skin On.
1 Can of Cento Whole Pealed Italian Plum Tomato
1 Can of Cento Italian Tomato Puree
2 Small Cans of Cento Tomato Paste
Light Virgin Olive Oil (for frying of chicken so it will not stick to pan)
First Press Extra Virgin Olive Oil *To add once all ingredients have been added to pot but before cooking time.
2 Large Sweet Onions Cut into large cubes
5 pieces of garlic finely chopped
6 Fresh Carrots wash but do not peal. Chop into 1/2" sections
2 Large Starchy Potato's Peal and dice into 1" cubes
1 Package of White Button or Portabella Mushrooms (medium to small sized)
4 Stalks of Celery Chop into 1/2" pieces
1 Bay Leaf
Salt
Pepper
1/4 Cup Chopped Basil
1/4 Cup Chopped Parsley
1 Tablespoon Chopped Oregano
1 Tablespoon Rosemary

________________________________________________________________________________

Wash all chicken and pat dry. Salt and Pepper uncooked chicken.
In a large deep pan, coat the bottom of the pan with Olive Oil and bring to a screaming high heat.
Place Seasoned Chicken into the Hot Light Olive Oil and cook for 3 minutes on each side turning just once.

Then remove and set the chicken to the side.

Now reduce the heat to medium and introduce the Onion and stir constantly. When heat has gone down a bit, introduce the chopped garlic.

Once the Onion begin to become translucent and the garlic a tiny bit of browning (do not over heat garlic as it will become bitter very quickly).

Once the Onions and Garlic have become translucent, add all of the other vegetables except the mushrooms.

Stir the Vegetables regularly to avoid sticking to the bottom or burning, make sure all are coated in the Olive Oil and now add a palm full of Finely Ground Sea Salt and a palm full of fine ground Black Pepper corns.

Continue to stir for about 5 minutes. Then reintroduce the chicken into the vegetables. Continue to mix.

Now introduce the Crushed Cento Tomato's and the 2 cans of Tomato Paste.

In a bowl empty the can of Whole Pealed Italian Cento Tomato's and by hand squish the tomato's but be sure to leave some chunks. Then place those tomato's into the bot as well.

Continue to cook on Medium Heat.

Add all of the chopped spices now and check for Salt/Pepper levels to your own taste. Now add about 3 tablespoons of First Press Extra Virgin Olive Oil.

Once the sauce has come to a light bubble, add the mushrooms and continue to stir for a minute or two until it returns to a bubble.

Lower the heat to between low and medium low if you have gas, and medium low if not.

Cover and return to stir ever 10 minutes..

Cook for one hour and serve with any firm spaghetti or bucatini which is my favorite.

Sprinkle with freshly grated Parmesan cheese and enjoy!

PS.. CENTO Brand Tomato's may cost a little more but they are absolutely well worth the price. They are far less acidic than any other brand I have ever tried and yes, I have tried them all! The quality is so superior to all the other brands you will notice it right away! You will never have to add sugar to your sauce to get the acid level down!

[grandpalovegood]

Oh ... I just LOVE mushrooms.... I"ve been eating them in different meals all week. I've been craving them. So this sounds so good... ANd I also just thawed out some chicken in the fridge all night. How strange is that? LOL


Now... you said Cento is the brand to look for? I've never heard of it but I will definatly be on the look out for it, due to the fact that I react to many tomatoes and ketchups. I'm hoping it's not regional. You guys post so many good things here, yet I seem to have a different group of food brands than you guys. I guess that is to be expected.

Thanks for the recipies guys.

[Duddahs]

Here are some info links on Cento Tomato's.. They are the absolute BEST!

www.cento.com/content.html

www.cento.com/sanmarzano.html

I know of some people who get rashes from the Acid in many Tomato products and have found that the Cento Brand does not affect them!

Also here is a link to Lidia Bastianich from Lidia's Italy television show Cook Books and DVD's Her Restaurant in Manhattan is one of my very favorites too! It is called Becca's and it is right on Restaurant Row making it easy to get to.. Just need to make reservations far in advance though normally as her place fills up real quickly!

Lidia is the one that turned me onto Cento Tomato products as a few others and they have always turned out to be of the utmost quality available! The difference between a $1.00 can of Tomato's and a $2.00 can of Tomato's is sometimes the difference between edible and inedible!

www.lidiasitaly.com/

I have taken cooking classes from both Lidia and Jacque Peppan both of which were gifts from my parents a few years back and I can not tell you how much I learned in those week long series of cooking classes.

I was hoping to get lessons at the Culinary Institute which is on the Hudson River just above Katona New York where I also happen to teach.. I know of some people that took their classes and loved and I mean LOVED them!

[grandpalovegood]

It sounds like they would enjoy it. I took two years of cooking classes in school.. all they taught us is how to recognize and know what everything is... all of the untencils, all of the terms.. example: chopped, diced, minced are not all the same thing. Same for fry, simmer, well.. you get the idea.. My class didn't focus on anything but the basics.. but that is a start.

How to I love Italian foods.. I was just telling someone this earlier today. I was worried that my favorite restruant might have closed down... Corrino's. I"ll have to take a better look the next time I go up in that town.

So... why not try again to take those classes that you was talking about? Does she not do them anymore?

[Duddahs]

I am not sure if Lidia gives the classes any longer but they were very expensive to start with... That is why it was a really, really nice present from my parents and not something that I indulged myself in.

[grandpalovegood]

After my bills are tended to this week, I'm going to go purchase myself a new set of pots and pans.

Just a note to bakers... something I found out by accident, on my own, earlier this year, then was shocked to actually read about a couple of days ago... It's best to bake using shiny metal because of the way it cooks in the oven... Dark coated pans tend to absorb the heat making the cooking time take longer and ends up browning the bottom of cookies too soon.

Oh and th my favorite pot to use on the stove, it has a silver shiny noncoated surface. I think that is the kind of set I'm going to look at... and quality for the better. I"m hoping for a good after Christmas deal.

[Duddahs]

What I have been doing is having my family members who give me gifts for Birthday, Christmas or what ever to give me Gift Certificate/Cards to William Sonoma.

That way, every year I add a few pieces of Top Quality cookware to my kitchen. I have a large set of All-Clad cookware and I can tell you there is really nothing like it..

I did have a set of Revere Ware that was fairly good but still nothing seems to compare to the All-Clad. You can sometimes get great buys on pieces on Ebay.. I purchased my 12" Fry Pan for $100.00 less than in the stores and it is the real thing and never out of its box until it hit my stove... Now I want a new stove, which I am saving up for new Kitchen appliances but it is going to take a bit of time as everything still works now and the new Viking Stove, Bosch Dishwasher and the Sub Zero Frig I want are going to take some time to come up with the extra money... Until then my GE Profile stuff will suffice.

[grandpalovegood]

Well... as it sometimes turns out... my idea will have to wait for another day. I still have my eye on a set there at the store that I like and this time I"m not going to "make due." The favorite skillet that I have been enjoying happens to have that nonstick coating and although I have been very careful with it... No metal utencils only my wooden ones have touched it.. I have not even set it in my dishwasher, just hand washing only... Well.. I know things don't last anyway... But at least this was a start in the right direction and I love having a few things to look forward to.... things to plan for.

[Duddahs]

My Son gave me the Harry Potter Cookbook for Christmas along with the Pop Up book... Can't wait to get into some of the recipes.

[grandpalovegood]

Well.... just remember, this IS English cooking. Please let us know what recipe you try first. I am very interested...

Which reminds me... I need to go find where I put my copy of the Harry Potter cookbook... It needs to be in the kitchen.

[rallem]

I am morally opposed to eating house elves or any other sentient being unless they taste really delicious.

[grandpalovegood]

;D But didn't you know... ? I"M a HOUSE ELF!

I"m not going to let anyone eat me. Oh goodness... I just had flash back of that movie with the deranged barber who along with Bellatrix cooked people in little pies. Poor Snape and I believe Wormtail as well. I hate to say it, but I liked the little meat pies I made from the HP cookbook.


oh goodness... I think I'm loosing it.

[rallem]

Yesterday I made myself a cornish hen for dinner ant it was delicious. I put the hen in a baking dish over night with some olive oil and chicken broth and onion giblets, black and red pepper, and garlic salt. Then I preheated the oven to 350 degrees and baked it for an hour and a half. I was cleaning the meat thermometer in the dish washer when the chicken came out so I was wondering how I would tell if it were done, but when the bird came out it was almost falling apart so I knew then and there it was done. The meat was very tender and juicy. Yummy! Oh I made some peas to go with the meat.

[Duddahs]

Ah, for New Years Eve, I had 5 couples and 2 single friends over for the celebrations.

I decided this year to do something that I have always promised myself that I would do. I did not make a sit down meal, this time I made Appetizers that went throughout the evening.

Started out with a Brie Log sliced into half dollar sized sections. Sliced Muenster Cheese, Sliced Swiss Cheese, Grier Cheese (wonderful soft Garlic herb cheese), Chedder Nut Cheese and sliced Pepperroni, Cracker of all typess, Humus with Stacys Chips and Jumbo Shrimp Cocktail on Ice with Cocktail Sauce with extra Horse Raddish in it.

Then there were Cosmopolitans to start the night off with.. Depending on if the person wanted it with or without Grey Goose Vodka. It was a nice way to start off the evening.

Next each thing came out of the oven, one pan at a time.. The first was these little Crab Cakes that I made that are really extremly easy to do.. Just butter, herbs, 2 cans of lump crab meat and crumbled up Towle House Crackers.

Next were these little Newbergs in a pastry shell. I purchased pre made pastry shells from the Whole Foods, and then an easy Swiss Nore Newburg Sauce.. I added thawed Lagostino's to the Newburg Sauce and baked for half and hour at 325.

Then I had prepared 2 pounds of Stuffed Baked Shrimp. Again very easy, the same Cracker mixture that I used on the Crab but put on the Jumbo Shrimp and baked..

Every single thing was eaten and all the pans were covered with heavy duty Tin Foil so I just threw away the foil and all was an easy clean up.. Paper Plates and napkins to match... The only thing I had to was were the stemware but that all went into the Dish Washer on the Crystal cycle...

It was the easiest and most enjoyable way to celebrate the holiday as I was not stuck in the kitchen because everything was prepared before the guests arrived except the heating with were just pre created trays that needed to be baked with is easy enough!

I highly recommend this way of celebrating if you have family over... No need for big sit down meals all of the time. Sometimes just allowing people to graze like this is the perfect way for everyone to enjoy the night.

[grandpalovegood]

OK... that's it.. you guys just made me hungry. Now I will have to wander off to the kitchen to find something to eat.

OH and last night... I had rice with broccoli and melted cheddar cheese for dinner.