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Archive through September 14, 2003

The TVClubHouse: General Discussions ARCHIVES: 2005 Mar. ~ 2005 May: Cooking Corner (ARCHIVES): Recipies--Not weight watchers or any other diet (ARCHIVES): Archive through September 14, 2003 users admin

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Urgrace

Sunday, August 31, 2003 - 8:09 pm   Edit Post Move Post Delete Post View Post    
A variation on Twinks cheeseball:
Soften cream cheese. Add tablespoon of horseradish. Spread on slice(s) of dried beef and wrap around a fresh clean green onion(s). Overnight refrigeration makes them even yummier.

Eliz87

Tuesday, September 02, 2003 - 7:56 am   Edit Post Move Post Delete Post View Post    
Yesterday was our second wedding anniversary. Tonight I'm planning a special dinner. The main course will be filet mignon & lobster tail.

Any ideas for an appetizer, side and dessert? I'm looking for something that isn't quite "everyday" that would be a bit fancy, but nothing too outlandish or difficult. Any suggestions?

Eliz87

Tuesday, September 02, 2003 - 4:55 pm   Edit Post Move Post Delete Post View Post    
Okay, well, dinner's over. I ended up going with shrimp dip and black olive tapenade for appetizers, the filet & lobster tail for the entree along with insulata caprese, a nice loaf of fresh Italian bread and homemade bread pudding for dessert. All washed down with a bottle of Merlot. It was wonderful.

Squaredsc

Friday, September 05, 2003 - 5:20 am   Edit Post Move Post Delete Post View Post    
well gracie asked for my dh's gumbo recipe and i found it. i wrote it up and emailed it to a co-worker and thank goodness i still had it. and the gumbo filet season was ordered from McCormick's. oh and this is kind of long, sorry bout that.

Ingredients:
-Trinity (celery, onion, green pepper) Diced
-beef cubes
-smoked sausage
-hot dogs
-chicken parts(stan used chicken wings cut in sections not whole but you can use what you like)
-shrimp
-fish fillet(optional)
-crab (stan uses the claws, but you can use whole crabs but broken up)
-okra
-canned whole tomatoes(this is optional)
-1 lge can of tomato paste or 2 small cans of tomato paste
-frozen corn(you can also use frozen green beans if you want)
-creole seasoning
-gumbo file seasoning
-Fresh Garlic generous amount diced

1st make the rue using 1/2 cup of oil, flour your beef cubes and season well, brown the floured beef cubes in the oil. After browning take cubes out of oil and set aside. Add flour to the oil and on med/low heat brown the flour, then cook on low heat. Cook rue for 30-45 minutes stirring constantly, not to let rue stick to skillet , add more oil if need to make a generous amount of rue.

2nd in another pot, boil the chicken and if you are using fish add this too, add 1/2 of the trinity and season well, this is a part of the base. Use creole seasoning, as well as your own favorite seasoning, use real seasonings as oppose to seasoning salt!

3rd in another skillet, sauté the other half of the trinity, smoked sausage, hot dogs, diced garlic, and add the tomato paste.

4th take the rue and put in a big pot with the beef cubes and sautéed items, add the chicken/fish stock along with the chicken/fish. Start cooking and add creole seasoning and other seasonings that you like, cook for 45 minutes to 1 hour and be careful that it doesn't stick.

5th in the last 20 minutes add okra, corn, the optional green beans, and crab.

6th in the last 10 minutes add 2 to 3 TBS's of the gumbo file season and shrimp, (remember that gumbo has a thicker consistancy than soup, tomato paste helps with this , make sure that when adding the paste to use a healthy portion. You can always thin the paste with water and cooking.)

Last, stir and taste and you are done. Also cook a pot of white rice for the gumbo to be poured over.

Lostintheglades

Saturday, September 06, 2003 - 5:26 am   Edit Post Move Post Delete Post View Post    
For those of you who bake...this is the real thing. I don't bake but luckily for me hubby does. You can leave out the food coloring and it is still just as good, just need to add the extra liquid(water) to make up for it. I also had a friend who worked for Mrs. Fields and I have a recipe for her famous Chocolate Chip cookies if anyone is interested.

I just love food and would love any quick fixing meals as I really really hate to cook. My favorite recipe is the # to any pizza delivery.

Outback Bread

Along with an entree at this popular steakhouse chain, comes a freshly baked loaf of this dark, sweet bread, served on it's own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? While you may notice the recipe includes instant coffee and cocoa, these ingredients will not give it it's deep dark chocolate brown color - not even close. Usually breads that are this dark -- such as pumpernickel or dark bran muffins -- contain caramel color, an ingredient often used in the industry to darken foods. Since your local supermarket will not likely have this mostly commercial product, we will make the caramel color from a mixture of three food colorings -- red, yellow and blue. Just be sure to get the food coloring in the little droppers so that you can count the drops as you measure. That's very important to getting the color just right. You may also opt to keep the color out. The bread will certainly taste the same, but will look nothing like the real deal. I suggest using a bread machine for the mixing and kneading, if you have one.
Dough
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast

Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring

cornmeal for dusting
1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3.
2. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location.
4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy. (http://www.topsecretrecipes.com)
Makes 8 small loaves.
Tidbits
It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking.
If you are able to find caramel color, you can use that rather than the food coloring formula described in the recipe. Just measure 1 tablespoon of caramel color into the dough mixture where the recipe uses food coloring and water.

Theowl

Saturday, September 06, 2003 - 7:32 am   Edit Post Move Post Delete Post View Post    
Hi LostInTheGlades!! You've been a buzy little girl this morning. Did you just discover this area??LOL

I think the easiest meals and the best quickies are on the Bisquck box. Also go to BettyCrocker.com for a bunch of recipes made with Bisquick that are really great. My hubby and I really like them. I use reduced fat Bisquick, but I don't know if there's any difference because I never used reg. There's a bunch of "Impossible Pie" combinations that are delicious!!

Ddr1135

Saturday, September 06, 2003 - 8:20 am   Edit Post Move Post Delete Post View Post    
Hey Square, I have to tell you, people in South Louisiana NEVER EVER mix meat and seafood in our gumbo....LOL. Here's a recipe for Seafood Gumbo from a local Cajun woman.

Seafood Gumbo

2/3 cup cooking oil
1 cup flour
1 large onion
½ bell pepper
1 small stick celery
2 quarts cold water
1 lb. crabmeat
1 ½ cup oyster juice
2 ½ lbs. shrimp
5 dz. oysters
onion tops
parsley
file’

Make roux with oil and flour until deep golden brown, but not too dark. Let finish browning with fire. Add chopped onions, pepper and celery while fire is still off. Stir well and put back on very low fire. Cover pot and cook until onions wilt. Add cold water and liquid. Stir, let come to a boil, then lower heat and simmer about 45 minutes. Add raw shrimp. Raise heat slightly, letting come to a boil, then lower and simmer about 30 minutes. Add oysters last 10 minutes along with cooked crab meat. Add chopped onion tops and parsley when everything is done. Serve in soup bowls with rice and a sprinkling of file’.

Lostintheglades

Tuesday, September 09, 2003 - 7:28 am   Edit Post Move Post Delete Post View Post    
Hi Theowl...nah...I've known these places were here...just never posted...have always lurked and (I'll do just about anything to get out of work. )
So be careful what you post Theowl..I may be reading it.

I use Bisquick all the time...it's a staple for me and the Impossible Seafood pie is one of my favorites.

Squaredsc

Tuesday, September 09, 2003 - 7:34 am   Edit Post Move Post Delete Post View Post    
well ddr dh and his family are from louisiana so never say never, lol.

Lostintheglades

Tuesday, September 09, 2003 - 7:44 am   Edit Post Move Post Delete Post View Post    
yummmm...any one got any She Crab soup to go with that Gumbo?

Julieboo

Tuesday, September 09, 2003 - 9:39 am   Edit Post Move Post Delete Post View Post    
I've been a stay at home mom since November, and am just now starting to become a "real" housewife type. Meaning I am just recently interested in cooking real meals. (it is hard transitioning from someone who didn't have time to really cook to someone who now does. Only took me 8 1/2 months!!! And I am not a very good cook at all.)

So first, can anyone tell me how long eggs last?
Secondly, does anyone have a good brownie recipe?
And lastly, anyone have any good chicken/crockpot recipes (especially any with cheese, cream soups and/or sour cream).

Thanks!

Eliz87

Tuesday, September 09, 2003 - 10:20 am   Edit Post Move Post Delete Post View Post    
Juli, you can use eggs up to a week after the expiration date printed on the carton.

I've tried several brownie recipes and, frankly, Betty Crocker right out of the box tastes the best. There is a recipe on the back of the Nestle's morsels bag, but it just isn't as good. For brownies, boxed mixes work best!

I have lots of good chicken recipes, but I'll have to get back with you later on that one!! :-)

Ddr1135

Tuesday, September 09, 2003 - 11:11 am   Edit Post Move Post Delete Post View Post    
Hey Square! Didn't know your hubby was from LA, what part?

Squaredsc

Tuesday, September 09, 2003 - 11:16 am   Edit Post Move Post Delete Post View Post    
ok i want to say bogaloosa? i will ask him tonite though to be sure. he was born there and they moved to michigan when he was 5 i think.

Lumbele

Tuesday, September 09, 2003 - 11:50 am   Edit Post Move Post Delete Post View Post    
Here you go, Julie. Tastes great and is a fat-fighter recipe to boot.

1 c flour sifted
1 c unsweetened cocoa powder
1/2 t salt
4 egg whites
2 lrg eggs
1 1/2 c sugar
12 T unsweetened applesauce
4 T vegetable oil
3 t vanilla extract
2 T chopped walnuts, pecans or almonds (optional)

Preheat oven to 350F. Spray baking dish. Combine flour, cocoa and salt, mix well.
In another bowl whisk together egg whites, sugar, applesauce, oil and vanilla. Stir in flour mixture until just blended. Do not overmix! Pour batter into pan, sprinkle with walnuts. Bake until just set and toothpick comes out clean. Cool pan on rack for at least 15 mins before cutting into squares.

Julieboo

Friday, September 12, 2003 - 6:37 am   Edit Post Move Post Delete Post View Post    
Help and don't laugh... I am gonna make a pot roast tonight. I have not bought the meat yet. Can someone tell me will the label say "Pot Roast" on it or something else like "Chuck roast", etc? Like I said before, the kitchen is pretty new to me. (Well the fridge and microwave are my old friends, but using the oven, crock pot, etc is new to me.) So don't laugh too hard!

PS thanks Eliz and Lumbele

Twinkie

Friday, September 12, 2003 - 6:41 am   Edit Post Move Post Delete Post View Post    
Yes, Julie, it should say some kind of roast on the lable. Look for a very thick piece of meat. Those are usually the roasts.

Julieboo

Friday, September 12, 2003 - 6:44 am   Edit Post Move Post Delete Post View Post    
So any roast will do? As long as it is thick?

Eliz87

Friday, September 12, 2003 - 6:50 am   Edit Post Move Post Delete Post View Post    
Julie, I prefer sirloin tip roast. But, you can use chuck roast also. It's tasty as well but has a bit more fat (which isn't exactly a bad thing in a roast). I just find sirloin tip roast a little leaner and more tender, although it is usually a little more expensive.

Just a suggestion...while you're at the store, buy a box of Lipton Beefy Onion Soup and use an envelope of that and about 3/4 cup of water when you cook your roast, and surround it with potatoes and carrots and celery all chopped into 2-inch pieces. This can be done in the slow cooker or in the oven, whichever you prefer.

Eliz87

Friday, September 12, 2003 - 6:51 am   Edit Post Move Post Delete Post View Post    
And I still haven't forgotten your chicken recipes! I just need to grab my recipe box!!! :-) I PROMISE I'll do it today or this weekend.

Julieboo

Friday, September 12, 2003 - 6:56 am   Edit Post Move Post Delete Post View Post    
Thanks Eliz!!! You rock! Thanks Twinkie too!

Okay, here is another question. I have to go to a bachelorette party this weekend and have to bring a snack. The party is downtown so I will be taking the train which will take at least an hour. Any suggestions on something I can make (or even just p/u at the store) that won't crush easily and does not need refrigeration? Thanks in advance!

Julieboo

Friday, September 12, 2003 - 8:01 am   Edit Post Move Post Delete Post View Post    
the above request could either be a sweet snack like a dessert or more of an appetizer. I just don't want to have to resort to a bag of pretzels.

Twinkie

Friday, September 12, 2003 - 1:22 pm   Edit Post Move Post Delete Post View Post    
Julie, a cheese ball and some crackers is always good! You can either make your cheese ball from above recipes or pick one up. Just leave both the ball and crackers in the packages until you get there and ask the host for a serving tray.

Bonnyswan

Sunday, September 14, 2003 - 3:27 pm   Edit Post Move Post Delete Post View Post    
I need HELP!...I am a freak for quacamole...but the only recipes I can find just taste like pico de gillo and avocados mixed up....I want a real restaurant tasting guac. Does anyone know a recipe for it?

Kstme

Sunday, September 14, 2003 - 3:55 pm   Edit Post Move Post Delete Post View Post    
Bonny, my recipe is one I got from Puerto Vallarta, Mexico years ago. The bartender got it from the head chef...lol...long story, but FUN!

2 to 3 avocados smashed
Juice from half a lime
Either one small tomato or half a large, chopped finely
green onion...green part only, about 1 1/2 teaspoons, chopped finely
A shot of tabasco to taste
Jalapeno pepper, either ground or chopped VERY finely to taste.
Salt to taste

Mix it all together and serve chilled. Remember to cover tightly so it doesn't turn black.
***********************************************
Sorry this recipe has a lot of guess work in it, but it is too die for!