[cook]

[rin68nyr]

Duddahs...we did the same type of thing on New Years with our naighbors. They brought over a dish of enchilladas...yum!, and I provided easy things. I made sweet and sour meatballs, and then heated store bought bacon and scallops, and put out shrimp cocktail, a veggie platter with dip, and then later, brought out whipped cream puffs, and sugar cookies that I had made. Easy! Fun!

Erin

[Duddahs]

That sounds so good and easy.

More time to spend with friends and family and less time in the kitchen.

got to love that!

[grandpalovegood]

Hey.... I finally found something called Goya Seasoning... I thought I had it on my to get list from something posted here... But now I can't remember what recipe it went to or even IF I remembered the correct seasoning in the first place. However, I have something here and I'm not so sure what to do with it now.

Funny though.... On the back of the box it says:

It's Sazon Goya, a special mix of seasonings from Goya. A little magic in little foil packets.

;D

[Duddahs]

Oh Miss Charlotte, I love that seasoning. I use it in Chilli and in Soups or I put it in Rice prior to cooking if I am going to make Broiled Chicken.. I mix Black Beans with the rice and some chopped tomato and some chopped Jalapeno peppers to the rice...

The seasoning I believe we were discussing is Goya's Adobo seasoning. It is all purpose seasoning... The one you got is actually red and has a chili kind of flavor.. But if you are going to make Taco's or anything like that, it is a MUST!

[grandpalovegood]

Cool... Thanks for letting me know. I only found it by accident because I was cleaning up on the foreign foods section of the store about a week ago. I need to go back to see if I can see if this is the ONLY one they have available. I think it is, but I can still check.

Thanks... and I did open up a package and taste a bit of it in my hand a little while ago.. It's actually pretty good.. not very potent at all and I can see it's potential to add to those things you mentioned and more. Thanks.

[Duddahs]

YOU GO GIRL! FIND THOSE SPICES!

[grandpalovegood]

OK... a request of sorts... Does ANYONE have a decent Chili recipe? I've been hungry for one that is not too spicy and I hate all the ones they have out in cans. UGH!

[Rom The House Elf]

*POP!*

Suddenly over in the corner by the office door he appears. Wringing his hands, he peeks around to make sure all is clear for him to go about his task.

Across the room he spies it. The cork board.

"Ah... Something warm... Something smoothe..... Something sweet.... Something yummy."

He quickly finds his way behind the desk of the darkened room. He pulls over the chair that was tucked away nicely. Jumping up upon it, he looks over the recipes all tacked up upon the board.

"Ooo.... naaaa..."

He looks some more. Suddenly he finds a little piece of yellow paper all torn on three sides. He plucks it down quickly.

"Yesssss this will do nicely." he says with a deep low voice.

Quickly he jumps down to the floor, knocking over the office chair in the process.

*POP!* He is now gone once again with his grubby little hands holding on to his quarry.

The little yellow piece of torn paper reads:


Miss Charlotte

I really have to be in the mood to eat this.. It's just a bit much for me.

Chocolate Gravy
3/4 cups sugar
1/3 cup all purpose flour OR 3Tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 Tablespoons butter
1 teaspoon vanilla
3 Tablespoons cocoa

Cook in saucepan
Mix dry ingredients first then add milk. Cook until thick. Take off heat. Add butter and vanilla.


From what I've seen this is only served hot/warm over large fluffy biscuits not flaky. Normally a father's day or birthday thing for dads... Or just whenever you want something for breakfast different than your norm. At first I thought they were putting pudding over biscuits and thought they were out of their minds... but once you taste it.. it's not really pudding. It's a fun breakfast for extreme occasions.

[Duddahs]

Oh Miss Charlotte,

I am so sorry to have not answered your chili query earlier..

I have several chili recipes that I use most often. They range from Ground Turkey, to Ground Beef, to diced Sirloin. I made my Sirloin Chili on Wednesday when I had some friends over who live a few doors down the road. We help each other out with our shoveling and clean up, they have a16 year old son still at home who also takes care of C.J. when I go away, and I have a Snow-blower!

Anyway, here goes from memory. I hope I do not forget anything.

2 1/2 lbs Sirloin Beef cubed into 1/2" squares.
1 teaspoon Steak Seasoning (powder)
1 Very large Red Onion, chopped medium sections
5 sections of a head of fresh garlic, peeled and minced
2 teaspoons Extra Virgin Olive Oil
1 Bay Leaf, fresh if you can get them, dry is ok.
3 table spoons tomato paste
1 tablespoon Sea Salt ground fine
1 teaspoon ground black pepper
1 large palm full of Cumin
1 large palm full of Coriander
3 palms full Chili Powder
1 palm full hot paprika
1 bottle of dark beer of choice
1 large can of diced tomato's (fire roasted if you can find them)
1 cup of Medium heat Jalapeno peppers chopped fine (food processor)
Several Pablo ma Peppers if you have them available, food processed to a paste. If not, you can use medium heat Pimento peppers.
1 large can or 2 smaller cans of drained Black Beans..
1 small container Sour Cream (Low Fat).
1 bag of Plain Corn Tortilla Chips, or soft Tortilla or broken up taco shells.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In a large pot, about 8 quart, pre heat the olive oil in the bottom of the pan over medium high heat. Place the diced Sirloin and Bay Leaf and continue to stir and turn until slightly browned. Then add the Onions and Garlic and continue to mix. Sprinkle Steak Powder and salt and pepper and stir in the tomato paste.

Be sure to continue to stir. Then introduce the Tomato's, chopped Jalapeno peppers, Cumin, Coriander, Chili Powder, Hot Paprika and continue to mix.

Now that this should all be sizzling nicely add the Diced Tomato's. Stir and bring to a slow boil. Add the Pepper Paste of which ever you could make.

Add One Bottle of Malt or Dark Beer.. I use Sam Adams as my choice of Beer as it has a great flavor. (You do not add water to this recipe!)

Now bring to a medium boil while continuing to stir and insure not to stick to pan. When boil begins to roll, turn heat down to Medium Low heat and put cover on pot so that it has a bit of an opening to allow evaporation to occur.

Continue to stir ever 15 minutes for 2 hours... This should reduce the liquid greatly.

Now add the Black Beans with 1/2 of the starchy liquid from the cans. Do not use all of the liquid. The chili should be very thick and not watery. If it is watery for any reason, it will require some more evaporation time and regular stirring.

Turn down heat just a little bit more and continue to stir for another 1/2 hour.

Place Tortilla or Chips into the bottom of the bowl, and then ladle the Chili right over them.

Place a very large dollop of Low Fat Sour Cream onto and serve with a big glass of Cold Water and lots of ice.

Just an FYI, I earned a Chili Cook Off award with this recipe. Honestly it is all in the preparation and it really is not hard or expensive considering how many people it feeds.

I often put what is left over into plastic bags and freeze. It re-heats great in the microwave for a quickie dinner when time is short!

Enjoy!

[grandpalovegood]

Ok.... YOu have my tummy rumbling... Thanks for that recipe. I'll have to try it another day since I'd have to go shopping for most of these ingredients. I do have a question though..... What level of heat does this produce? I mean... is this HOT or mild or medium in spiciness? I looks to be hot.

......

Today, knowing how I'm going to be stuck in my house all day and night without getting to go to the store... I'm taking a leaf out of Fangsfan's book and deciding to spend time in the kitchen on this cold winter's day. I have the makings for a blackberry pie that I will make here shortly.

I wonder what else I can make today? Anyhow, I'll be here and in the kitchen all day today.

[Duddahs]

Miss Charlotte,

This particular Chili recipe is for a Medium to Medium Hot heat...

You can reduce the heat by either cutting down or cutting out the Jalapeno Peppers or just getting MILD Jalapeno's.. I grow mine and then jar them in left over Pickle juice and then use them all winter long.. They are always there when I need them then.

Oh I love Blueberry Pie!

[grandpalovegood]

That sounds about how much I can handle. I like to eat those Greek salad peppers, Pepperoncini's. They are hot to where when I do, they make my nose sweat good and hot.

And thanks for telling me. I never knew that jalapenos came in different potencies.

Blueberry pie? I do too. One of my favorites.

Pumpkin
Blueberry
Peach
Blackberry
and Apple

[rallem]

Beef Weasley
One marinating Steak
One package of Lipton Onion Soup Mix (The magical variety of course)
A good measure of Olive Oil
Aluminum Foil

Preheat the oven to 350 degrees Fahrenheit or 176.7 Celcius
Take the thawed steak and place it in an aluminum foil bowl which would be large enough to wrap around the steak with room. This bowl can be double layered.
Pour the Olive Oil liberally over the steak.
Then pour the soup mix on top of the steak.
Place the steak in the heated oven for 2 hours.
Remove and enjoy.

Check the temperature of the meat before eating, but it should be between rare and medium for beef. If you prefer your meat more done than this, then you’ll have to put the meat back in the oven for a little longer. The meat should be very tender and flavorful.

[grandpalovegood]

Ooo I had one I used to make years ago that was sort of like that one.

Let me see if I can remember it... Hey Fangsfan.. This is one off the top of my head.

Pork chops and potatoes.

First you take a caserole dish... square or long, that is up to you and how many chops you are cooking.

Alternate placing a layer (washed first) SLICED red potatoes (skin on) then a layer of sliced onions. Layer this several times depending upon how deep your dish is. But leave enough room at the top for the meat.

Last layer would be your pork chops. Do not overlap. I think I sprinkled a teeny bit of ground pepper over the top.

In a separate bowl, empty a can of Campbells Cream of Mushroom soup and mix it with a can of water. Pour this mixture over the meat and potatoes. Make sure it goes through ALL of the layers but don't stir. You might need more than one can depending upon how big your caserole dish is and how many pork chops you are using. But note, today when I made it, the one can I used only filled the caserole dish I used was clear so I could see how deep the soup went. Half way. During the cooking process it raised up and so definately line the bottom of your oven with foil IF you don't always do so.

Cover the whole casserole dish tightly with foil and cook in the oven until done... I tend to always cook on 350. It took about 2 hours for a 8x8 dish of four boneless chops to cook. When done, the meat should be fully cooked and nearly falling apart.

(this post was edited after I cooked it again for refrence.)

[Duddahs]

I am making Chicken Stew with dumplings tonight (actually it is cooking right now) If it comes out well and my guests enjoy it, I might add the recipe later this week.

[rallem]

I'm just not a big stew fan. Growing up my mother made a really terrible stew, and I usually refused to eat it. The thing about my mother making a terrible stew, is that she makes everything else so good. Well one day I went to a gathering and there was a stew which was amazing and nothing like what my mom always made, but then I discovered it was made by my mom, so I flipped out. I talked to my mom and asked her why I was forced to eat that other stuff when she could make the good stuff all along, and her response was that she had to learn how to make her stew that badly for my Dad since my Grandmother was a terible cook. ;D When she said that all sort of things started making sense.

[grandpalovegood]

;D

I just bought some stew meat a few minutes ago... I thought it would be nice to try to use it in a pie. (I have that Harry Potter Cookbook.) I'm going to try a recipe in there.

I'm not that big on stew from the cans.. Mostly it's potatoes and little anything else.

So Duddah... I've never heard of "chicken" stew before. It sounds good. Now I have heard of chicken and dumplings. This makes me wonder if it's this but with added fresh vegies.

I am soooo in the mood to cook. I'm tired of frozen or canned meals. I told my friend Sue that my body is craving the good stuff.

Oh Rallem.... I'm going to try your steak recipe. I just bought a couple of Ribeyes. I'll use the Lipton soup for one and then I am hoping to try something else with the other. Yep... experiment time.

Duddah, I have only a few more things to buy before I can try out your home made chili. I didn't have my list with me when I went shopping this morning.

Well... time to go put the groceries away and find something to fix for a meal.

Tootle Loo!

[Duddahs]

OK, Dinner went very well last night and everyone proclaimed their enjoyment for the meal and two asked for the recipe which is simple indeed but it does take some cooking time, not that you have to be there the entire time, just some time though.

Here goes. Serves 6 adults
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chicken Stew with dumplings

1 left over carcass and scraps from a full chicken. (You can freeze parts, carcass, bones, skin etc until ready to make this stew)
6 Large Chicken Legs split into thigh and drumstick, skin on for me but you can do skin off too.
2 Very large White Onions (cut one onion in half leave skin on and the other peal and dice into large chunks)
3 Cloves of Garlic (leave skin on no need to do anything to this)
1 Bay Leaf
Salt
Pepper
1 Complete head of Celery with leaves and bottom (not just hearts of celery) Cut into 2" sections reserve leaves and bottoms for stock.
1 Bunch Fresh Carrots complete with full head of greens. (these are important to use) Cut into 2" sections reserve tips and greens and tops for stock.
8 Medium New Red Potato's cut into quarters and stored in cold water
1 large container Sliced Baby Portabella Mushrooms
1 Cup of Flour or Wondra (I almost always use Wondra as it does not clump like regular Flour tends to)
1 tablespoon Canolla or very light Olive Oil

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In a bowl large enough to fit, put the diced potato's, Celery, Carrots and fill bowl with cold water until it just covers the vegetables, set to the side or refrigerate.

In a large soup pot of about 8 quarts or more, put the remains of the carcass from any previous dinners chicken and the scraps
Now place the 1 halved onion skin and all, the garlic skin and all and the tops, root and greens from the carrots and the celery and bay leaf.
Depending upon how much Salt you use ( I tend to like salt) Add to your desired tastes salt and pepper and now cover the entire pots contents with cold water, insuring that there is a little more water than the solid contents.
Bring this to a full rolling boil and place lid on pot and reduce to medium heat.
Simmer/boil for about 3 hours until lidquid has reduced to about 3" in the pan. Now with a fine sieve or collander, strain the lidquid out, throw away bones and vegetable parts.

In the pan, place the oil in the bottom of the pan and bring to medium high heat.
Place Chicken parts into the pan and brown each side for 4 minutes and salt and pepper them while they are being browned.

Once Chicken is browned remove and place to the side for a moment.

Take the stock you have made and put it directly into the pan that you just browned the chicken. Do not clean pan, leave all the remnants oil etc for flavor.
With the stock in the pot again, while whisking well, slowly introduce the flour or Wondra until it is completely dissolved. Now bring this to a rolling boil again. while whisking in the flour.

Once this slightly thickened stock is at a rolling boil, take the chicken you set to the side and place in the pot and also add the vegetables with about half the water that they have soaked in.
Bring to a boil once again and now bring to medium heat, partially covered (leave a gap for evaporation). After 2 hours of cooking, add the mushrooms and very carefully stir them in. Insure that you do this carefully so as not to break up the chicken. The whole idea is to keep the chicken intact.

Continue to cook over Medium heat for 20 minutes more and check for salt and pepper levels.. The broth should now be well below the amount of vegetables and chicken and just thickened enough to no longer be transparent in a spoon.

Cut up crusty Italian bread and Olivio and serve in a large bowl with underplate. Enjoy!

[grandpalovegood]

Wow... Chicken stew? I don't know why I've never heard of it before, but it really makes sense. Here I thought I've eaten everything there is that is made from chicken.

Since Rallem posted his Beef Weasley (steak) recipe and it got me to thinking about an old recipe of my posted porkchops and potatoes... I made the pork chops this morning. I cooked it for 2 hours and when I woke up hungry, the pork chop was so tender that it was nearly falling apart. It came out better than when I remember from about.... say 20 years ago. yeah.. it's been that long ago since I made it. ;D

OK... a couple of questions to throw out there...

I bought what is called an elephant garlic. Now when someone posts they use a clove of garlic, am I right to think it's a one portion of it? I just wanted to make sure I was thinking properly.

Another question, how do you keep them? I mean, in the fridge or in a dark dry place like potatoes and onions?

[grandpalovegood]

Here is something I have got to try. I bought the ingredients already. I can see myself making this ALL of the time. Even using blueberries too so I bought both blackberries and blueberries to try this out.

Easy Cobbler... blueberry or blackberry

Ingredients

1 stick Butter
1-¼ cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Blackberries (frozen Or Fresh)

Preparation Instructions

Melt butter in a microwavable dish.

Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk.

Mix well.

Then, pour in melted butter and whisk it all well together.

Butter a baking dish.

Now rinse and pat dry the blackberries.

Pour the batter into the buttered baking dish.

Sprinkle blackberries over the top of the batter; distributing evenly.

Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly.

If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

The way this lady writes her recipe makes for fun reading. ;D
below is a credit to where I found it as well as scrumptious pictures of the outcome. Oh it's to die for!

thepioneerwoman.com/cooking/2007/08/the_great_cobbl/