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Archive through October 19, 2005

The TVClubHouse: General Discussions ARCHIVES: Jan. 2007 ~ Mar. 2007: Cooking Corner: Recipes--Not weight watchers or any other diet: Archive through October 19, 2005 users admin

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Kstme
Member

08-14-2000

Wednesday, June 15, 2005 - 8:01 am   Edit Post Move Post Delete Post View Post Send Kstme a private message Print Post    
ROFL! Have some more coffee, Julie! :-)

Alwayzmovin
Member

11-06-2003

Thursday, June 16, 2005 - 8:17 am   Edit Post Move Post Delete Post View Post Send Alwayzmovin a private message Print Post    
Since it's garden season, thought I'd throw this recipe into the air and see how it flys.
Bar-B-Qued Green Beans

Place into a baking dish:
3 cans of green beans (drained)
1 can water chestnuts (drained)
6 slices of cooked bacon (crumbled)
Small onion chopped (as much as you like)
Mix together 1 cup ketchup and 1 cup brown sugar, pour over the beans, water chestsnuts, bacon,onions and stir. Bake for 90 minutes in a 360 degree oven.


Jewels
Member

09-23-2000

Wednesday, June 22, 2005 - 12:32 pm   Edit Post Move Post Delete Post View Post Send Jewels a private message Print Post    
I was given some Rib steak and Chuck steak and I have no idea what to do with it. If it was roast I could figure it out, but as steaks I'm not sure what to do because the meat seems so tough. Anyone have any ideas?

Texannie
Member

07-16-2001

Wednesday, June 22, 2005 - 1:45 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Get some Allegro marinade and marinate them over night, then grill.

Cinnamongirl
Member

01-10-2001

Monday, June 27, 2005 - 3:53 pm   Edit Post Move Post Delete Post View Post Send Cinnamongirl a private message Print Post    
Cabbage Roll Casserole

1 lb ground beef
1 onion, chopped
1 tsp salt
1/8 tsp pepper
3 Tbsp raw long grain rice
10 oz can tomato soup
1 soup can of water
3 cups shredded cabbage

Preheat oven to 325

Fry ground beef in large frying pan. Add onion, salt, pepper and rice. Mix well. Stir in soup and water and simmer for 5-10 minutes.

Meanwhile, put shredded cabbage in a greased casserole dish. Pour beef mixture over top.

Cover and bake for 1 1/2 hrs

Serve with a big fat dollop of sour cream

This recipe is Soooooo Easy...and quick!

Skootz
Member

07-23-2003

Monday, June 27, 2005 - 4:32 pm   Edit Post Move Post Delete Post View Post Send Skootz a private message Print Post    
I love that casserole Cinnamongirl. The one thing I do with mine is make sure that I extra tomato sauce so it doesn't dry out and it really then takes on the real thing - which I will probably never do since I have found this recipe.

Cinnamongirl
Member

01-10-2001

Tuesday, June 28, 2005 - 8:21 am   Edit Post Move Post Delete Post View Post Send Cinnamongirl a private message Print Post    
Yeah, I've never made the real thing since finding this recipe..not worth the trouble I had getting those cabbage leaves to come off in one piece!

Schoolmarm
Member

02-18-2001

Tuesday, June 28, 2005 - 9:56 am   Edit Post Move Post Delete Post View Post Send Schoolmarm a private message Print Post    
The 'I'm trying to eat lunch or supper from the food from breakfast in a youth hostel DEVILED EGGS!' (LOL)

At breakfast swipe:

3 hardboiled eggs
1 packet of mayonaise
1 packet of mustard
1 packet of salt

Put in a ziplock bag in your purse.

Later, use your PLASTIC knife to slice the eggs after you have pealed them. Put the yolks in the drinking glass from the bathroom with the packet of mayo and mustard. Mash with plastic fork. Put the yolks back in the whites and salt lightly. Eat 'em all or throw them out!

YUM! BURP! (Great for the Adkins diet, or the 'I don't have any money' diet!)



Skootz
Member

07-23-2003

Tuesday, June 28, 2005 - 9:59 am   Edit Post Move Post Delete Post View Post Send Skootz a private message Print Post    
rotflmbo - hey what ever works for you. lol

Rslover
Member

11-19-2002

Tuesday, June 28, 2005 - 11:36 am   Edit Post Move Post Delete Post View Post Send Rslover a private message Print Post    
CG,
I have found that if you freeze the cabbage head for two days and then thaw overnight in a colander the leaves will come apart easily. If you are stretched for time you can boil the whole head for 5 minutes.


Tishala
Member

08-01-2000

Tuesday, July 12, 2005 - 9:53 am   Edit Post Move Post Delete Post View Post Send Tishala a private message Print Post    
I hate to bake. I made a peach cobbler for the first time this weekend and it turned out really well, but not exactly as I remember peach cobbler tasting (although I haven't tasted it for about 10 years or more).

Anyhow, as I was looking at recipes on the net before I made this thing, I noticed that some required a crust and some did not. I decided to go with a crust, which almost made it like a peach pie IMO--I even did a lattice thing on the top. Did I mention I hate baking? I do. So rolling out the dough and then making a lattice thing is not my idea of happiness. I was sweating through too much of it. I even had to blind bake the crust before I added the peach mixture.

But I remember my mother making cobblers without crust--it was like some dough on the top but not on the bottom. I could swear she made hers with Bisquick or something, but I might be wrong. So I guess my real questions are:

1. Do cobblers normally have crusts like mine did?
2. Does anyone have a really good peach cobbler recipe I can try the next time I make it?

Yesitsme
Member

08-24-2004

Tuesday, July 12, 2005 - 10:03 am   Edit Post Move Post Delete Post View Post Send Yesitsme a private message Print Post    
Yeah, that's one way to make cobbler....like an inverted peach pie. You can also use the shortcake recipe on the Bisquick box and that is probably what your mom did. Just make it up and pat it out with your hands and place it over your fresh or canned fruit (which you can mix with a bit of flour and sugar and any flavoring you want to use. A bit of almond extract is good with peaches) or canned pie filling.

I used to have a recipe where you had a topping that was runny that you poured over it and it baked into a crust. Really simple. If I can find it, I will post it.

Marej
Member

09-20-2002

Tuesday, October 18, 2005 - 2:26 pm   Edit Post Move Post Delete Post View Post Send Marej a private message Print Post    
Pork Filet Mignon with Onions - Dauphine oven baked potatoes
Ingredients for 4 people:
3 lbs filet mignon of pork
4 brown onions
7 fl oz dry white wine
5 Tablespoons olive oil
Salt & Pepper

Side dish:
4 big potatoes
12 oz single cream
4 oz swiss cheese
nutmeg, salt & pepper

Main course recipe:

All steps of side dish must be done before main course (baking time 1 hr. 15 min); start to prepare main course once the gratin is in the oven.

1 - Peel & mince the onions; cut the filet mignon in 3 to 4 sections.
2 - In a non-stick stewpot, medium flame, heat the oil & brown the onions in for 15 minutes (turn regularly with a wooden spoon).
3 - Brown the meat in the onions for 5 minutes with salt & pepper, then pour the wine, cover with a lid, and let simmer for 30 minutes, turn from time to time.
4 - Serve each of your guest cutting slices from the meat sections.

Side dish recipe:
A - Grate the swiss cheese. Peel the potatoes and cut them into thin slices (with the slicer side of your grater or electric mixer); display them in an oven dish by layers, add salt and pepper each time one layer is completed; spread as well a pinch of grated nutmeg and some grated cheese every other layer. Once all slices are displayed, pour the single cream in the dish; it needs to cover exactly all potatoes; complete with a little milk if it is not the case (leave the extra cream if you have to much).
B - Spread the left over cheese (1/3) on top of the potatoes; bake the whole in (pre-heated) oven at 400 degrees for about 1 hour 15 minutes.
The gratin must be golden brown and the cream should be totally absorbed by the potatoes.

Metoo
Member

02-22-2005

Wednesday, October 19, 2005 - 9:09 am   Edit Post Move Post Delete Post View Post Send Metoo a private message Print Post    
(wiping the drool off) I knew I shouldn't come here before lunch! That sounds yummy, Marej.


Twinkie
Member

09-24-2002

Wednesday, October 19, 2005 - 12:09 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Easy Peach Cobbler

Melt 1 stick butter in large Pyrex bowl
Pour in 1 large can Freestone peaches

Mix together:
1 cup flour (self rising)
1 cup sugar
3/4 cup milk

Pour mixture into bowl of peaches and butter and cook at 375 degrees for 60 minutes or until top crust is golden brown. I've been making it for years and my mom before me and its always been a huge hit. Makes its own top crust.

Texannie
Member

07-16-2001

Wednesday, October 19, 2005 - 12:16 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Oh..i will have to do this. My husband loves peach pies and I am terrible at making crusts!

Metoo
Member

02-22-2005

Wednesday, October 19, 2005 - 12:22 pm   Edit Post Move Post Delete Post View Post Send Metoo a private message Print Post    
Twinkie.. that's how I learned to make Peach Cobbler....actually the only way I make it!
Comes out perfect every time!My family loves it too!

Nynana
Member

05-31-2005

Wednesday, October 19, 2005 - 1:40 pm   Edit Post Move Post Delete Post View Post Send Nynana a private message Print Post    
Oh Marej!!! Thank you so much for posting this! I just copied/pasted it to word and printed it up. Going to try to make it this weekend.

Twinkie, can one use other fruits? We are not big on peaches here but love the berries, all of them, or northern spy apples.

I love this thread!

Twinkie
Member

09-24-2002

Wednesday, October 19, 2005 - 2:10 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Nynana, I'm sure you could use other fruits but let them marinade in a syrup sauce for a while and add the whole thing since the peaches come in a syrup sauce and you put in the whole can, syrup and all. Should work out okay.

Texannie
Member

07-16-2001

Wednesday, October 19, 2005 - 3:10 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Could I use apple pie filling?

Vee
Member

02-23-2004

Wednesday, October 19, 2005 - 3:15 pm   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Be brave, Annie, experiment!!

Mamie316
Member

07-08-2003

Wednesday, October 19, 2005 - 3:17 pm   Edit Post Move Post Delete Post View Post Send Mamie316 a private message Print Post    
Twinkie, your recipe is the exact same one I made from Paula Deen's Lady and Sons cookbook. It was delicious!

Texannie
Member

07-16-2001

Wednesday, October 19, 2005 - 3:53 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
gee..thanks Vee! i went to the store and they didn't have freestone peaches, wasn't sure if other canned peaches would work so i got the apple pie filling.

Texannie
Member

07-16-2001

Wednesday, October 19, 2005 - 4:59 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
ok..so i had a complete 'blonde' moment. i tell my dh about the great peach cobler recipe but how i can't find any freestone peaches..he says 'well, i think we have some in the pantry'. what???? he brings out the can and I say 'no, those are DelMonte'...he says yes, but DelMonte FREESTONE peaches'.....ooops didn't know they were a TYPE of peach..thought they were a brand!!!
slinking off in shame............

Twinkie
Member

09-24-2002

Wednesday, October 19, 2005 - 8:06 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
Mamie, its a very old southern recipe. My mother was making it long before Paula Deen was born. LOL

OOPS, Annie! I'm sorry, I should have told you it was a type of peaches and not a brand. Its closer to fresh peaches than the cling peaches.