Ross!! I Am Calling You Out!!!! Cook-off!!!!
- Thread starter zeehag
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Planning ahead.
ought a half ham last week. Today I cut five nice slices and 3 cups of diced pieces. These I will use with cheddar cheese in muffins. Then I boiled the bones and slin all day and picked all off the meat from the bones. I divided the meat into six one cup portions and canned it with the stock. Now I have 6 jars of ham stock w/meat for soup. Not bad yield for an 8 dollar piece of meat
ought a half ham last week. Today I cut five nice slices and 3 cups of diced pieces. These I will use with cheddar cheese in muffins. Then I boiled the bones and slin all day and picked all off the meat from the bones. I divided the meat into six one cup portions and canned it with the stock. Now I have 6 jars of ham stock w/meat for soup. Not bad yield for an 8 dollar piece of meat
I sometimes buy chicken backs because they are rich with fat and the fat when rendered makes excellant pastry and biscuits. Recently I bought about five pounds and roasted them until they were well browned. I drained the fat and boiled the bones for stock. The stock came out a nice light brown. I used some to make gravy for some left over turkey and I was most pleased with the rich flavor. I always make stock from meat bone but browning the chicken bones was a first for me.
i try to brown what ever meat i am usiing for soups.stews as it gets the flavor of the meat nicely and adds a richness to the food. sometimes, as with pozole and chicken and rice, mexicans tyle, i brown the meat with onions, almost caramelizing it all. then when is goood and browned, i add more onion and the rest of the ingredients.
My wife took a cooking class from a (one of many) local chef who had this tip. Before boiling the bones, first roast them in the oven for about a half hour at about 400. Gives them, and therefore the stock, a nice, dark, rich flavor.
HAd two turkeys.. One fried, one roasted.. Both carcasses went into teh pot with some water.. Boiled/simmered for 24 hours.. I skimmed fat off then separated out all the bones .. added lentils, onions, carrots, macaroni, and a little barley.. Cooked for 4 more hours.. Lots went to the freezer.. man is it good.. more like a dark stew ..
The pot you fried the turkey in would make a fine stock pot. I presume that you broke the skeleton down so that it fit the pot better. Celery added to the pot when you cook the bones adds good flavor.
Oatmeal cookies.
These keep very well but they don't last very long.
This is a large batch and makes 15 dozen.
One pound of butter
two pounds of brown sugar plus 3/4 cup of plain white sugar because brown sugar comes in two pound bags.
Blend these well
add three eggs and a scant cup of milk
and tablespoon of vanilla.
mix 3 cups of flour 1 1/2 teaspoons of baking soda and a table spoon of salt.
Add that to the sugar/butter mix.
Break a pound of walnuts into semi small pieces (I like to know when I bite into one)
add two cups of dried cherries mix and add 8 cups of rolled oats. mix that and combine with the butter/sugar mix. This takes a big bowl. ( I use a 13 quart bowl )
Drop by spoonfuls onto a greased cookie sheet. Bake 350 F. for about 10-11 minutes
Cool on a rack.
Calories: about 75 each with a yield of 180
These keep very well but they don't last very long.
This is a large batch and makes 15 dozen.
One pound of butter
two pounds of brown sugar plus 3/4 cup of plain white sugar because brown sugar comes in two pound bags.
Blend these well
add three eggs and a scant cup of milk
and tablespoon of vanilla.
mix 3 cups of flour 1 1/2 teaspoons of baking soda and a table spoon of salt.
Add that to the sugar/butter mix.
Break a pound of walnuts into semi small pieces (I like to know when I bite into one)
add two cups of dried cherries mix and add 8 cups of rolled oats. mix that and combine with the butter/sugar mix. This takes a big bowl. ( I use a 13 quart bowl )
Drop by spoonfuls onto a greased cookie sheet. Bake 350 F. for about 10-11 minutes
Cool on a rack.
Calories: about 75 each with a yield of 180
ok wink, i will...
ross----- i gotta get my oven back!!!!SOOOON!!!!! is one of last projects on this boat before i leave here for oblivion......COO-KEE... -color me indigo and put me into an ash can--LOL
claude--i will be right there----- am on my way.... walking...running down the hills, crawling up them...oh,wait--i gotta get there by boat..LOL....i will be there----
ross----- i gotta get my oven back!!!!SOOOON!!!!! is one of last projects on this boat before i leave here for oblivion......COO-KEE... -color me indigo and put me into an ash can--LOL
claude--i will be right there----- am on my way.... walking...running down the hills, crawling up them...oh,wait--i gotta get there by boat..LOL....i will be there----
Marinated chicken thighs:
1/2 cup each lemon juice and soya sauce
One onion chopped
two medium mushrooms diced
1/2 cup chopped celery
teaspoon dried basil
6 chicken thighs
mix the marinade add the chicken turn it to coat and then turn about every hour for the afternoon.
Roast at 375 F. until done to your satisfaction. I like to brown the dripping.
Edit to add picture before and after roasting.
1/2 cup each lemon juice and soya sauce
One onion chopped
two medium mushrooms diced
1/2 cup chopped celery
teaspoon dried basil
6 chicken thighs
mix the marinade add the chicken turn it to coat and then turn about every hour for the afternoon.
Roast at 375 F. until done to your satisfaction. I like to brown the dripping.
Edit to add picture before and after roasting.
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Mini pizzas - homemade
OK, here's one that's always a hit when you're having a bunch of people over to the boat.
Make up your toppings in advance. I usually do some diced chicken, fried onions, maybe some sausage and cut up some grilled shrimp. Add to that some pizza sauce, BBQ sauce, mozzarella and some pepperoni.
In a fry pan or on your magma lightly crisp some small flour tortillas. Have everybody make up their favorite pizza, or have them tell you to cut down on the mess. Go light on the sauce. You'd be amazed at how many combinations you can get from a few simple ingredients and the BBQ chicken pizzas are always a big hit.
When the pizza is ready put it in the oven at 300 degrees (or in the magma on low) just long enough to melt the cheese and viola! You're a pizza chef!
Every time we've done this everyone's loved it.
Jim
OK, here's one that's always a hit when you're having a bunch of people over to the boat.
Make up your toppings in advance. I usually do some diced chicken, fried onions, maybe some sausage and cut up some grilled shrimp. Add to that some pizza sauce, BBQ sauce, mozzarella and some pepperoni.
In a fry pan or on your magma lightly crisp some small flour tortillas. Have everybody make up their favorite pizza, or have them tell you to cut down on the mess. Go light on the sauce. You'd be amazed at how many combinations you can get from a few simple ingredients and the BBQ chicken pizzas are always a big hit.
When the pizza is ready put it in the oven at 300 degrees (or in the magma on low) just long enough to melt the cheese and viola! You're a pizza chef!
Every time we've done this everyone's loved it.
Jim
Incredibly simple DELICIOUS black bean soup
I just found this and decided to try it...couldn't be any easier...is absolutely delicious:..and oh..also almost NO fat:
Heat 1 TBLSP extra virgin olive oil over medium heat. Add
4 thinly sliced scallions,
1 thinly sliced celery stalk,
4 minced garlic cloves,
2 tsp ground cumin
1/8 tsp cayenne
pinch of salt
fresh ground pepper
Cook, stirring occasionally, till veggies soften (add a TBLSP or two of chicken broth if you need to). Then add:
two 15 oz cans of black beans (do not drain)
one 15 oz can diced tomatoes (do not drain)
1.5 cups low or no sodium chicken broth.
Bring to a simmer and cook for 10 minutes.
Use a slotted spoon to transfer two cups of beans, tomatoes etc to a blender. Process till smooth, then return to pot and simmer for another 10 minutes. Season with juice of half a lime and adjust seasonings to taste.
Makes about 6 1-cup servings.
I just found this and decided to try it...couldn't be any easier...is absolutely delicious:..and oh..also almost NO fat:
Heat 1 TBLSP extra virgin olive oil over medium heat. Add
4 thinly sliced scallions,
1 thinly sliced celery stalk,
4 minced garlic cloves,
2 tsp ground cumin
1/8 tsp cayenne
pinch of salt
fresh ground pepper
Cook, stirring occasionally, till veggies soften (add a TBLSP or two of chicken broth if you need to). Then add:
two 15 oz cans of black beans (do not drain)
one 15 oz can diced tomatoes (do not drain)
1.5 cups low or no sodium chicken broth.
Bring to a simmer and cook for 10 minutes.
Use a slotted spoon to transfer two cups of beans, tomatoes etc to a blender. Process till smooth, then return to pot and simmer for another 10 minutes. Season with juice of half a lime and adjust seasonings to taste.
Makes about 6 1-cup servings.
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Re: Incredibly simple DELICIOUS black bean soup
Peggie, That seems like a fine basic recipe. It ca stand alone or be modified for ingredients on hand, Right now I find that I have an onion sprouting in the basket. good substitute for scallions.
Peggie, That seems like a fine basic recipe. It ca stand alone or be modified for ingredients on hand, Right now I find that I have an onion sprouting in the basket. good substitute for scallions.
ok every body i have been reading this ever sence it started ....and so far i havent seen a recipe for home made potato soup or one for bean soup made out of those cute little beans cant think of the name of them right now (maybe navy beans???) it had bacon in it as well ....my mother used to make both from time to time and she took the recipe with her when she passed 25 years ago .....i will try them if some one will post them on hear ...so far what i have read sounds... so good .....makes my tummy think throght is cut everytime i read a new one .........
regards
woody
regards
woody
Georgia, eh? Ya thinking about black-eyed peas, maybe? Or lima beans?
Anyway, down here one of our staple foods is Red Beans & Rice, very easy, you can add all kinds of stuff. They are red kidney beans, and you just cook 'em like it says on the package. We (and a lot of people) soak them in water in the pot overnight before we cook them (DON"T use the "soaking" water to cook them in - use fresh. Or better yet, some stock).
We add onions, cut into quarters; a couple of whole bay leaves; smoked sausage, sliced; ham, if we have it; just about anything. If you have a ham bone, put it in the pot as well. Gives it a realy nice flavor. Add other veggies (green onions, shallots, garlic, whatever you like) to your taste, and whatever seasonings you like - we use Tony Chachere's Creole Seasoning. One of my favorite dinners as a kid was red beans and rice served with pork chops. You can make it as "wet" (runny) or as "dry" (thick) as you like.
As for soup, if there are some leftover red beans, but not enough to make a meal, I will add about the equivalent in beef stock or boullion, liquidize some of the beans, and that makes a really good red bean soup.
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