TVCH Recipe Book
TV ClubHouse: archive: Library - Miscellaneous thru May 2003:
TVCH Recipe Book
Northstar | Monday, December 30, 2002 - 02:02 pm     Thanks Curiouscat. I was thinking about Hoppin'John since it seems pretty traditional. Anyway, good link. I'm going to bookmark it and check it out later. |
Abbynormal | Monday, December 30, 2002 - 03:51 pm     Northstar, you MUST have turnip greens to go with your peas. The greens signify money and the peas are for luck. So really pig out!! My hubby makes the best black eyed peas ever, I don't want to ask because if I know then I might have to make them, but I do know he uses a ham bone. |
Northstar | Monday, December 30, 2002 - 11:43 pm     I found a Hoppin'John recipe in a Cooking Light book, so I think I'll just use that. Greens? Oy Vei, I'm from the meatn' taters country, I've never done greens in my life. It's true. BUT...I bought a can of collard greens tonight!! Now all you who know about greens, please don't yell. I'm gonna try them anyway. |
Bbfreak | Sunday, January 12, 2003 - 07:59 am     Anyone out there like to cook over an open fire? I recently purchased a cast iron cook set from Sam's, It has 2 frying pans, a dutch oven, and a griddle. The dutch oven is really nice, short and wide with a recessed lid. On a Hunting trip last weekend I decided it was time to try out the dutch oven. Here is the recipe I used: Dig a hole about 15" deep and 15" wide beside the fire pit. (If you are doing the cooking, make someone else dig the pit, you are working hard enough to feed everyone LOL.) Then prepare the recipe below 1-4lb Elk roast (Chuck roast can be used too, I used Elk because that's all we have in the freezer and there is absolutely NO FAT) Rub it the day before the meal with salt pepper. Put it in a zip lock bag with 1/2 cup of generic BBQ sauce. 6 medium red potatos cubed to 1" 5 large carrots sliced to 1" 1 large sweet onion in 1" chunks 4 whole cloves of garlic 1 can cream of Mushroom soup 1 can water Mix the soup and water in the dutch oven, put all the veggies in and give it a good stir, coating all the veggies. Make room for the roast and put it in the center, making sure there are no veggies under the roast. Line the bottom of the small pit with 3" of coals from the fire and place the Dutch oven directly in it, now place coals around and on top of the dutch oven and on the sides, burying it completely. Now walk away and forget it for 2 & 1/2 hours. The soup makes it's own yummy gravy! After everyone ate this meal, I was elected camp cook!!! LOL I don't have to do ANYTHING else like CLEAN UP after the meal, fetch water, take care of the trash, build the fire ,etc. (The hunting camp we go to is VERY Primitive!) |
Ocean_Islands | Friday, January 17, 2003 - 05:57 pm     Wow, haven't seen any elk lately in the neighborhood. But if you like popcorn, shut up and listen: Buy yourself a "WhirlyPop" at Williams Sonoma. Expensive, but worth it. Do what I do: 1.5 Tablespoons olive oil 1/2 cup popcorn kernels finely grated rosemary salt Heat at medium. Crank. Whirly pop away and wow is it good! |
Ericka1012 | Tuesday, February 04, 2003 - 01:31 pm     My mother is Italian but grew up in a Polish/Italian neighborhood so she not only cooks Italian dishes but some Polish dishes which she has pasted along to us. One thing everyone in our family loved was Pierogies but because they are so time consuming to make she would only make them at Easter and sometimes at Christmas. She was tired of all of use asking for them at other times of the year so she started making a quick easy reciept I thought maybe I'd pass it along so you might enjoy something differant as a side dish. Pierogies Cassarole 3 to 5 lbs of Potatoes 1 #10 can of Saurkaurt (drained but leave some moisture) 2 cups of shredded Cheddar cheese (use a mix of Cheddar, American and Jack to give it a bit of a change in taste) Milk Butter Lagsana noodles (I find the ones you pre-cook work the best) salt and pepper (to taste) 8x13 in baking pan about 2 to 4 inches deep Pre heat oven to 350 Peel and cube potatoes to make mashed potatoes (I would not leave the peels on if you normally do...but of course you could try if you choose). After potatoes are cooked...mash (do not leave lump) adding butter, salt, pepper to taste. Add milk to make mashed potatoes a nice smooth consistance (keep in mind not to make this too loose because you'll be adding the saurkraut). Stir in Cheese while potatoes are very hot so it at least starts to melt (don't worry that cheese is completely melted it will melt in the oven). Add saurkrut and mix everything well. Cook noodle as directed on package drain. In grease pan with butter (so noodles won't stick to bottom). Put a layer of noodles covering the bottom of the pan. Then layer the potatoes. Repeat layers until you are close to the top of the pan ending with the layer of noodles. Top with a few slices of butter. Cover for about half the cooking time and then uncover for the other half of cooking time. Bake in the oven for about 20 to 30 minutes. Don't be concerned if you don't like saurkraut you really don't taste it. I can't explain it but you don't. You could also add onions if you like but saute them before adding them to the potato mixute. Because all the ingredance are cooked before putting in the oven and the oven really isn't cooking but making the dish nice and hot. Serve from cooking pan by cutting into nice size squares in a serving size that a person would be served mashed potatoes. I make this in the afternoon or the night before I'm serving so I don't have to make this while getting other dinner items out. With left overs I cut into serving size squares and cook one of two ways to reheat. The good old microwave is good. BUT my favorite way is to fry the squares in a frying pan in butter. Fry until just just brown -the noodles on the outside will be a tiny bit crispy. Hope you enjoy... |
Ryn | Friday, February 07, 2003 - 05:09 pm     ok, so a couple weeks ago I was looking for something to do with smoked sausage..... and I went on the web and found this. Its GOOOD!!!! Kids liked it too http://www.eckrichbrand.com/recipes_dinner3.html#recipe3 Sweet and Sour Sausage INGREDIENTS: 1 can (20 oz.) pineapple chunks, undrained 2 tablespoons cornstarch 1/3 cup packed brown sugar 1/4 cup white wine vinegar 2 tablespoons soy sauce 16 oz. ECKRICH Smoked Sausage*, sliced 2 carrots, sliced diagonally 1 medium green bell pepper, cut into pieces Hot cooked rice INSTRUCTIONS: Drain pineapple, reserving juice; set pineapple aside. Add water to juice to make 1 1/2 cups liquid. Stir together cornstarch and brown sugar in medium bowl. Gradually add juice, vinegar and soy sauce, stirring until smooth. Stir-fry sausage, carrots and green pepper in 10-inch skillet over medium heat 6 minutes or until carrots are crisp-tender. Add juice mixture; cook and stir until thickened. Stir in reserve pineapple and simmer until hot. Serve over rice. Makes 5 - 1 cup servings. *For a reduced fat meal, use ECKRICH Lite Smoked Sausage. |
Mak1 | Saturday, February 22, 2003 - 06:11 am     This stew is especially good for these cold, snowy days. MEATBALL STEW 1 lb. hamburger 1/2 cup bread crumbs 1 egg 1 tsp salt 1/4 tsp pepper Mix and shape into 24 small meatballs. 15 oz. tomato sauce 3 cups water 1 lb. carrots, sliced 8 oz. peas (canned or frozen) 4 cups diced potatoes 1/2 cup chopped onion Heat sauce mixture to boiling. Add the meatballs. Reduce heat and simmer, covered, all day. 6-8 servings. |
Ericka1012 | Thursday, March 13, 2003 - 09:39 pm     Now that it's almost time for potluck's I thought I'd pass along a dessert that everyone like from the kids to adults. It's something differant than most people bring for potluck and you can prepare some of it the day before so your not trying to get things togeather at the last minute...and NO COOKING. Banana Split Dessert 2 pkgs. Graham Crackers ¼ cup Granulated Sugar ½ cup Melted Butter 12 oz. Softened Cream Cheese ½ cup Powder Sugar 1 tsp. Vanilla Extract 5 or 6 Bananas 2 #10 can Crushed Pineapple 1 pkg. Frozen Strawberries Whipped Cream (Cool Whip or make your own with whipping cream) Walnuts Maraschino Cherries (optional) 13x8 pan Serves aprox.: 15 people Hint: Make 1st and 2nd Layers the day before and add the remaining layers the day of the potluck First Layer: Graham Cracker Crust Crush graham crackers very fine Add granulated sugar to crackers Put in pan and add butter Press into the pan to make a crust on the bottom Refrigerate for about 1 hour or until firm Second Layer: Cream Cheese Layer Blend Cream Cheese, Powdered Sugar and Vanilla Extract until very smooth Pour mixture on top of the graham cracker crust and smooth across the area Refrigerate until firm about an hour Third Layer: Bananas Slice Bananas and place on top of the second layer to cover Fourth Layer: Crushed Pineapple Drain liquid out of the Pineapple Cover the Banana layer Fifth Layer: Strawberries Drain Strawberries and cover Pineapple layer Sixth Layer: Whipped Cream Cover the Pineapple Layer with Whipped Cream Top Layer: Nuts and Cherries Chop Walnuts into small bits and sprinkle over the Whipped Cream Make sure steams are removed from Cherries and cut cherries in half and place for decorating |
Curiouscat | Friday, March 14, 2003 - 12:00 am     I was wondering if anyone has any favourite tried and true recipes for St. Patrick's Day? I've had corned beef from the deli section for sandwiches but never cooked corned beef before. Is it very salty? |
Justme | Sunday, March 16, 2003 - 02:21 pm     I need help!!! Does anyone know how to get the bitter taste out of spagetti/tomato sauce without adding sugar? |
Wink | Sunday, March 16, 2003 - 02:42 pm     Add sauteed carrots. |
Justme | Sunday, March 16, 2003 - 02:44 pm     Sauteed in butter or olive oil?? Should I shred them? You are a lifesaver! Thanks |
Wink | Sunday, March 16, 2003 - 02:53 pm     I'm laughing here Justme cause I am absolutely a klutz in the kitchen but I remember my mom doing this. They should probably be shredded finely and sauteed in a good oil rather than butter. Also when you make your tomato sauce make sure you get rid of all the seeds when you cut up your tomatoes cause they cause a bitter taste. |
Justme | Sunday, March 16, 2003 - 03:04 pm     Wink... Thanks again. Didn't know that about the tomato seeds either. I was being lazy and bought canned puree so it is probably my own fault in the first place. I'm off to the store for some carrots. Yippee |
Wink | Sunday, March 16, 2003 - 03:25 pm     Glad to be of help but those who know me well will probably fall down laughing that I could actually contribute something in a cooking thread. Happy sauteeing. |
Grooch | Sunday, March 16, 2003 - 04:27 pm     Wink, are you part Chilean? |
Wink | Sunday, March 16, 2003 - 04:47 pm     Only the hot parts Grooch. |
Ericka1012 | Sunday, March 16, 2003 - 11:50 pm     Just Me...if your tomato sauce is bitter...uncover the pot...when you cover the pot the acid falls back into the sauce...I did this a few weeks ago after cooking sauce for years and not covering it...I was in shock that this time it happened to me and I called may italian mother...she said you cooked it with the cover on didn't you...i said yes..she said Add a bit a water and cook it for a few hours on very low... it worked and saved my sauce...New in-laws were coming for dinner and I was almost in tears and it saved the day. Never cook anything with tomatos with the lid on hint from my Italian Mother... Love ya Mom |
Justme | Monday, March 17, 2003 - 10:38 am     Thanks Ericka, That's good to know for future recipes. I had never heard this before. Winks' advice about the carrots is another great solution. Removed the bitter but did not add any sweetness. My sauce came out very tasty  |
Twinkie | Thursday, April 17, 2003 - 06:09 am     A wonderful, EASY dessert. So yummy! Dump Cake Butter or spray bottom of 9x13 pyrex dish. Pour in 1 large can of cherry pie filling and spread out. Pour in 1 large can of crushed pineapple and spread out. Evenly shake DRY white or cherry chip cake mix over the cherries and pineapple. Cover the top with pats of butter evenly ( i use about 1.5 sticks) Bake at 350 for 30-45 minutes until top is golden brown. Let stand for a while to cool just a bit until top gets firm. Its great topped with vanilla ice cream or whipped cream or even just plain. My favorite recipes are the easy, delicious ones! |
Mak1 | Thursday, April 17, 2003 - 08:16 am     Twinkie, I love making dump cake, and love eating it even more! It's one of my favorites, too. |
Happyfeet | Thursday, April 17, 2003 - 11:24 am     Wow, I have just discovered this thread and I'm in heaven. What a bunch of great cooks you all are! I thought the least I could do is leave you an easy, tasty recipe for the season. ASPARAGUS in CITRUS CREAM SAUCE 2 pounds of asparagus (cut off the tough stem ends) 1 medium orange 1 large lime 1/8 teaspoon white pepper 1 cup light sour cream (I use nonfat and it tastes great.) 1. From the colored surface of the orange and the lime, grate enough of the orange peel to make 1 teaspoon and enough of the lime to make 1/2 teaspoon. 2. From the center of the orange and the center of the lime, cut one or two crosswise slices apiece; wrap slices airtight and chill. 3. Ream 3 tablespoons of juice from the orange and 1 tablespoon of juice from the lime. 4. In a bowl, mix the orange and lime peels, the orange and lime juice, the sour cream and the pepper. 5. Chill up to one day ahead. In a 10"-12" frying pan, bring about 2" of water to a boil. Add the asparagus. Cook, uncovered, until the stems are just tender (about 5-7 minutes). Drain the asparagus and place the spears on a warm plate. Garnish with the orange and lime slices and pass the citrus sour cream sauce. Enjoy! |
Twinkie | Thursday, April 17, 2003 - 05:32 pm     Mak, have you tried it with the cherry chip cake mix? That's especially good. |
Mak1 | Thursday, April 17, 2003 - 09:28 pm     No, Twinkie, but I definitely will next time! |
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