OK, I have used my pans for over 30 days, and they're still holding up and doing the job they say they will. I am 99% convinced. Why the 1% skeptic? Well, just for statistical sake, I must hold back 1% just in case of a failure down the line!
HSN had a big weekend for Green Pans with everything on free ship, so I purchased a few more pieces. Luckily as the TSV sold out very early, they had put the pieces I got on "Today Only," so there was further reductions.
I might add here that I already have a nice set of Cuisinart stainless as my main cookware, and the Green Pans only fill very specific niches...such as where non-stick is a MUST. Therefore, I have the fry pans, grill pans and roasting/chicken pans. I do have a couple of additional pieces that came along with the sets--a 4 qt. casserole and a 1 1/2 qt sauce pan. These will not see that much use as non-stick is not a requirement with me for such items. I have found, however, that the 4 qt casserole has been very handy as a small dutch oven. It's the perfect size for singles or twofers, however non-stick in such a pan is not a requirement for me.
I do urge anyone to try this line, especially the frying pans. Use them for eggs and omelettes as you will not have to worry about sticking again.
Loaded Mashed Potatoes
2 lbs potatoes
2 tsp salt (or to taste)
1/2 cup (approx) milk
2 tbs butter
1/2 cup sour cream
1-2 tbs Tastefully Simple Bacon Bacon Seasoning*
1-2 tbs Tastefully Simple Garlic Garlic Seasoning*
1/2 cup shredded cheddar cheese (optional)
Peel and boil potatoes in water containing the 2 tsp salt. Mash with butter and milk. Add sour cream, Bacon Bacon & Garlic Garlic. Mix well. Add cheddar cheese & stir well.
*Available from Tastefully Simple. See your consultant or use link in sidebar.
2 tsp salt (or to taste)
1/2 cup (approx) milk
2 tbs butter
1/2 cup sour cream
1-2 tbs Tastefully Simple Bacon Bacon Seasoning*
1-2 tbs Tastefully Simple Garlic Garlic Seasoning*
1/2 cup shredded cheddar cheese (optional)
Peel and boil potatoes in water containing the 2 tsp salt. Mash with butter and milk. Add sour cream, Bacon Bacon & Garlic Garlic. Mix well. Add cheddar cheese & stir well.
*Available from Tastefully Simple. See your consultant or use link in sidebar.
Green Pan--So Far So Good
I've been using the 11-inch fry pan/steamer for approximately one month, and I've got to say, so far I am very impressed. So much so that I ordered the most recent set of the hard anodized which included a roasting-come everything pan, 8 & 10-inch fry pans and a 4-qt casserole/saucepan.
Used the roaster the other night for chicken and roast potatoes. I can tell you, the juices were burned on and caramelized in there. A simple wipe of the sponge cleaned it. Cool Beans!!!
One thing I will say, this last shipment had an odor about it. It reminded me of doctor's xray rooms--sort of acidic like the xray developing fluid. A quick wash didn't remove it so I soaked it in sudsy water for a while. Seemed to do the trick. If the odor remained, I would have packed it up and returned it. I have put the lids on the pots and if the odor returns, back it goes.
Will report back in another month's time since some reviews said the pan worked well for a few months then died. If that happens, I go straight to Good Housekeeping for a refund, as I have saved all my HSN invoices to prove the sale.
Used the roaster the other night for chicken and roast potatoes. I can tell you, the juices were burned on and caramelized in there. A simple wipe of the sponge cleaned it. Cool Beans!!!
One thing I will say, this last shipment had an odor about it. It reminded me of doctor's xray rooms--sort of acidic like the xray developing fluid. A quick wash didn't remove it so I soaked it in sudsy water for a while. Seemed to do the trick. If the odor remained, I would have packed it up and returned it. I have put the lids on the pots and if the odor returns, back it goes.
Will report back in another month's time since some reviews said the pan worked well for a few months then died. If that happens, I go straight to Good Housekeeping for a refund, as I have saved all my HSN invoices to prove the sale.
Chicken and Orzo
Another test for my Greenpan. Came out wonderful.
Oxo liquid chicken stock concentrate is available in UK and my sister brings it over for me, but just replace this with any high-quality chicken stock concentrate.
2 boneless, skinless chicken thighs
1 tbs butter
flour
1/2 tsp salt
8 oz portabella mushrooms, sliced
3 cloves garlic, minced
1/4 cup dry white wine
2-3 tbs Oxo chicken stock (the stuff in the glass bottle)
2 cups water
1 cup orzo
Parmesan or Romano cheese (optional)
Preheat saute pan; add butter. Add chicken to pan and dust with flour and brown. Add mushrooms, garlic and salt. Saute for about 5 min. Add wine and reduce. Add water, chicken stock and orzo. Cover and cook until orzo is tender. Uncover and reduce liquid to 1/2. Add cheese if desired.
Oxo liquid chicken stock concentrate is available in UK and my sister brings it over for me, but just replace this with any high-quality chicken stock concentrate.
2 boneless, skinless chicken thighs
1 tbs butter
flour
1/2 tsp salt
8 oz portabella mushrooms, sliced
3 cloves garlic, minced
1/4 cup dry white wine
2-3 tbs Oxo chicken stock (the stuff in the glass bottle)
2 cups water
1 cup orzo
Parmesan or Romano cheese (optional)
Preheat saute pan; add butter. Add chicken to pan and dust with flour and brown. Add mushrooms, garlic and salt. Saute for about 5 min. Add wine and reduce. Add water, chicken stock and orzo. Cover and cook until orzo is tender. Uncover and reduce liquid to 1/2. Add cheese if desired.
Apple Nut Torte
1 egg
3/4 cup granulated sugar
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped, peeled , cored apples preferably on the tart side
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Sweetened whipped cream
Preheat oven to 350
Beat the eggs with electric beater until light and lemon colored. Gradually beat in sugar .
Sift together the flour, baking powder and salt and fold into the egg mixture. Stir in the apples , walnuts and vanilla .
Butter the inside of and eight inch-square pan and pour in the batter . Bake thirty-five to forty minutes .
Serve warm , with sweetened whipped cream .
3/4 cup granulated sugar
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped, peeled , cored apples preferably on the tart side
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Sweetened whipped cream
Preheat oven to 350
Beat the eggs with electric beater until light and lemon colored. Gradually beat in sugar .
Sift together the flour, baking powder and salt and fold into the egg mixture. Stir in the apples , walnuts and vanilla .
Butter the inside of and eight inch-square pan and pour in the batter . Bake thirty-five to forty minutes .
Serve warm , with sweetened whipped cream .
Garlic Garlic Wings
36 chicken wing pieces (cut whole wings into flat and drum pieces, discard tip)
2 tbs (approx) oil
1 tsp salt
1 cup flour
2 tbs Tastefully Simple Garlic Garlic seasoning (use more or less, depending on taste)
In a plastic bag, mix oil, salt and wings; coat well. In another plastic bag, add flour and Garlic!Garlic! seasoning mix. Add oil-coated wings to bag with flour mixture and coat well
Preheat oven to 425 F. Line 2 baking sheets with foil and spread wings out evenly on the prepared baking sheets. Cook for 20 min on one side; turn, cook an additional 20 min on the other side or until wings are browned and thoroughly cooked.
Makes about 6 servings.
2 tbs (approx) oil
1 tsp salt
1 cup flour
2 tbs Tastefully Simple Garlic Garlic seasoning (use more or less, depending on taste)
In a plastic bag, mix oil, salt and wings; coat well. In another plastic bag, add flour and Garlic!Garlic! seasoning mix. Add oil-coated wings to bag with flour mixture and coat well
Preheat oven to 425 F. Line 2 baking sheets with foil and spread wings out evenly on the prepared baking sheets. Cook for 20 min on one side; turn, cook an additional 20 min on the other side or until wings are browned and thoroughly cooked.
Makes about 6 servings.
Tastefully Simple
There is an October hostess incentive and you can host online parties!!
A coworker and friend of mine is a TS consultant and if you don't have a consultant, feel free to contact Kristina who will be happy to assist you. If you already have a consultant, contact him/her about the hostess incentives.
www.tastefullysimple.com/web/kburnett
A coworker and friend of mine is a TS consultant and if you don't have a consultant, feel free to contact Kristina who will be happy to assist you. If you already have a consultant, contact him/her about the hostess incentives.
www.tastefullysimple.com/web/kburnett
Rice Cooker Alfredo
3 cups chicken stock
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 cup sliced mushrooms
1 large boneless, skinless chicken breast, sliced
8 oz fettucine (broken in 1/2 lengthwise or use about 4 fettucine nests)
4 oz cream cheese
1/2 cup heavy cream
1 cup baby spinach , roughly chopped (optional)
1/2 cup parmesan cheese
Add stock, garlic, salt, pepper, mushrooms and sliced chicken to cooker. Set to "cook" and cook for about 20 min. Add fettucine and stir. Set to "cook" and cook for about 15 to 20 min or until stock is reduced to about 1 cup or so. Add cream and cream cheese, stirring until cream cheese is incorporated. Set to "cook" and cook for about 5 min. Add parmesan cheese and spinach (if using), stirring well. Makes about 2 generous servings. Serve with crusty baguettes or French/Italian bread.
This was made in a Wolfgang Puck 7-cup rice cooker. If you have a different brand, you may have to adjust accordingly.
Note: The WP cooker has 2 settings..."Cook" for high, "Warm" for low.
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 cup sliced mushrooms
1 large boneless, skinless chicken breast, sliced
8 oz fettucine (broken in 1/2 lengthwise or use about 4 fettucine nests)
4 oz cream cheese
1/2 cup heavy cream
1 cup baby spinach , roughly chopped (optional)
1/2 cup parmesan cheese
Add stock, garlic, salt, pepper, mushrooms and sliced chicken to cooker. Set to "cook" and cook for about 20 min. Add fettucine and stir. Set to "cook" and cook for about 15 to 20 min or until stock is reduced to about 1 cup or so. Add cream and cream cheese, stirring until cream cheese is incorporated. Set to "cook" and cook for about 5 min. Add parmesan cheese and spinach (if using), stirring well. Makes about 2 generous servings. Serve with crusty baguettes or French/Italian bread.
This was made in a Wolfgang Puck 7-cup rice cooker. If you have a different brand, you may have to adjust accordingly.
Note: The WP cooker has 2 settings..."Cook" for high, "Warm" for low.
Pasta-N-More
I'm sure everyone has seen this item on TV.
First off, do NOT buy this from the TV or the TV website as their exciting "free" gifts are anything but with the exorbitant shipping and handling charges. I shopped around and the best place to get this is QVC. Not only has "the Q" got this at the lowest price of anyone, but the shipping cost is reasonable and you get all the accessories for the one low price.
This thing works, I kid you not. I had the old Pasta Express which I hated since the texture and flavor left a lot to be desired since one could not use salt. You couldn't do shaped pasta either; you'd end up with a gunky starchy MESS. Not in this baby because the pasta actually boils in the microwave.
Pasta-N-More is also a handy steamer when you use the insert and you can cook a whole meal in it, plus store leftovers in it as well since it has a solid lid. It also comes with a very good instruction booklet that has about 50 recipes in it.
All in all, not bad.
Link to QVC:
Pasta-N-More
First off, do NOT buy this from the TV or the TV website as their exciting "free" gifts are anything but with the exorbitant shipping and handling charges. I shopped around and the best place to get this is QVC. Not only has "the Q" got this at the lowest price of anyone, but the shipping cost is reasonable and you get all the accessories for the one low price.
This thing works, I kid you not. I had the old Pasta Express which I hated since the texture and flavor left a lot to be desired since one could not use salt. You couldn't do shaped pasta either; you'd end up with a gunky starchy MESS. Not in this baby because the pasta actually boils in the microwave.
Pasta-N-More is also a handy steamer when you use the insert and you can cook a whole meal in it, plus store leftovers in it as well since it has a solid lid. It also comes with a very good instruction booklet that has about 50 recipes in it.
All in all, not bad.
Link to QVC:
Pasta-N-More
Green Pan--Again!
I've not paid attention to this blog as my sister has been visiting from UK for the past 3 weeks. She left for home yesterday, so on with the blog!!!
Since I was telling her about the presentations on HSN and how hilarious the Green Pan shows were between "motor-mouth" Joy Mangano and Chef Todd English, she just had to watch when a presentation was done during her stay.
They ran out of whatever the Today's Special was, so they reduced the Green Pan 11-inch steamer from $45 to $30. Fantastic buy and as my sister was looking for a steamer AND new cookware since she replaced and existing cooktop with a glass induction one (old pans wouldn't work on it), I quickly ordered the steamer and not a minute too soon as that sold out not 5 minutes after I hit "Process Order."
Turns out, she didn't want that style--oh well, but I could use one. I wasn't worried about the negative reviews on the non-stick properties as I would basically only use water in the frying pan part, so that was moot. However, I decided to put this pan and Thermalon through it's paces so I will be using this as a frying pan for the next 30 days to see if it loses any non-stick properties. I've used for a week so far and have fried many things; today it was my scrambled eggs with Velveeta (which always sticks somewhat to any pan), and lo and behold, it stuck no where!!! So far, it is just like the "skating rink" that Joy keeps babbling on about. Will it stay that way under continued use? Time will tell, so check back.
FYI, I don't run through a dishwasher (I have one, but it's only me so why waste the energy running a dishwasher???) and handwash the pan always. I do re-season each time with a touch of oil--maybe a teaspoon full.
Maybe this will help anyone considering these pans, but buried deep down in the instructions that came with the pan, it tells you to season by heating for 30 seconds on low heat then adding 1 tbs oil and coating the pan. Maybe folks were seasoning incorrectly. Who knows???
Another bit of useful information came from my sister regarding glass induction cooktops--you cannot use just any cookware. To test if yours is safe to use if you are considering purchasing one, if a magnet is attracted to the base of a pot or pan, it is safe. If the magnet does not stick, the pan cannot be used.
Since I was telling her about the presentations on HSN and how hilarious the Green Pan shows were between "motor-mouth" Joy Mangano and Chef Todd English, she just had to watch when a presentation was done during her stay.
They ran out of whatever the Today's Special was, so they reduced the Green Pan 11-inch steamer from $45 to $30. Fantastic buy and as my sister was looking for a steamer AND new cookware since she replaced and existing cooktop with a glass induction one (old pans wouldn't work on it), I quickly ordered the steamer and not a minute too soon as that sold out not 5 minutes after I hit "Process Order."
Turns out, she didn't want that style--oh well, but I could use one. I wasn't worried about the negative reviews on the non-stick properties as I would basically only use water in the frying pan part, so that was moot. However, I decided to put this pan and Thermalon through it's paces so I will be using this as a frying pan for the next 30 days to see if it loses any non-stick properties. I've used for a week so far and have fried many things; today it was my scrambled eggs with Velveeta (which always sticks somewhat to any pan), and lo and behold, it stuck no where!!! So far, it is just like the "skating rink" that Joy keeps babbling on about. Will it stay that way under continued use? Time will tell, so check back.
FYI, I don't run through a dishwasher (I have one, but it's only me so why waste the energy running a dishwasher???) and handwash the pan always. I do re-season each time with a touch of oil--maybe a teaspoon full.
Maybe this will help anyone considering these pans, but buried deep down in the instructions that came with the pan, it tells you to season by heating for 30 seconds on low heat then adding 1 tbs oil and coating the pan. Maybe folks were seasoning incorrectly. Who knows???
Another bit of useful information came from my sister regarding glass induction cooktops--you cannot use just any cookware. To test if yours is safe to use if you are considering purchasing one, if a magnet is attracted to the base of a pot or pan, it is safe. If the magnet does not stick, the pan cannot be used.
Wolfgang Puck Makes it Easy
Grab this cookbook...Wolfgang Puck Makes it Easy...if they are still available over at HSN. It's got loads of recipes, some plain, some fancy, but what I really like are the "tips" along the side of each recipe and step-by-step pictures of the recipe.
Spiedie Sauce
I was assured by cyberbuddy Rap, that this is the AUTHENTIC stuff. Here's the website:
http://www.spiedie.com/
http://www.spiedie.com/
Dog Cookie Cutters
Here's where I got mine. I got the "Dog Lover 8 pc Set"
Dog Cookie Cutters
There's another link on the left side of the page for breed-specific cutters.
This place ships quickly too.
Dog Cookie Cutters
There's another link on the left side of the page for breed-specific cutters.
This place ships quickly too.
Home Made Dog Biscuits
| Here's my basic recipe~~~ 3/4 cup hot water 1/3 cup margarine 1/2 cup powdered milk 1 teaspoon salt 1 egg, beaten 3 cups whole wheat flour (or a combo of wheat & rye flour) In large bowl pour hot water over the margarine. Stir in powdered milk, salt, and egg. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes. Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound. The variations I use is instead of water, I will use a good, tasty all-natural beef stock then add a couple of handfuls of shredded mild cheddar cheese. When these bake, YOUR mouth will water, honestly!!! Another variation is to use all-natural chicken stock instead of the water, and another is to use 1/3 cup peanut butter (either chunky or creamy) instead of the margarine. I've also found that this recipe is *very* humidity sensitive. The amount of flour here is just a guide. Be prepared to use more. If you don't want to bother with making fancy shapes, just roll out and quickly cut with a pizza cutter into the size you want. When I'm pressed for time and my guys *need* snacks, this is what I do, and the cookie cutters stay in the drawer LOL | ||||
Chinese Spare Ribs
Marinade:
1 cup soy sauce
1/2 cup ketchup
1 tsp. dark sesame oil
2 crushed garlic cloves
2 tbs. dry sherry
2 tbs. brown sugar
pinch of powdered ginger
2-3 lbs pork spareribs
Glaze:*
2 tbs. honey
1 tsp. soy sauce
Mix marinade ingredients. Place ribs in Ziplock freezer bag, cutting
them if necessary to make them fit.
Pour marinade over ribs.
Place bag on plate and put in refrigerator for 2-12 hours, turning bag at
least once during marination.
Preheat oven to 325. Place ribs on rack in roasting pan.
Roast for about 1 1/2 hours. Raise oven temp to 450 & brush ribs with glaze.
Bake for 5 min, or until glaze begins to bubble.
*You can substitute Chinese BBQ sauce for the honey/soy sauce
if you can find it in your store. Mee Tu puts out a good one.
Green Pans-Buyer Beware
If you are thinking of getting a set of these (with Thermalon), PLEASE take the time to read any customer reviews you can. They are terrible and stop being non-stick after about 30 days. I have a friend who got stuck (literally and figuratively) since she bought them because it's the only non-stick that does not put out fumes toxic to her parrots. Some other person said that everything will stick even if you add fat to the pan and you practically have to sandblast to get the stuck food off.
Wolfgang Puck
I've been watching quite a bit of Wolfgang Puck's presentation on HSN. It's live TV so it's often funny without meaning to be, but I pick up a lot of tips and ideas from any of the chefs that are presented on these home shopping channels.
I can really say that anything WP's name is on as far as appliances or cookware, etc., are really quality items. I love the rice cooker and the electric wok I got quite a while ago. I used to sneer at electric woks, thinking it could never reach the temps necessary for proper stir frying, but alas, I was wrong!!! This appliance is the greatest!!!
The only thing that kept me from buying (a while ago) his stainless cookware set is the glass lids. Nope, none of that, wanted total *stainless.* But I do have to say that the newest cookware set looks like it's a fantastic deal.
I truly must stop watching these presentations!!!! I was good this time and only bought his cookbook--I am a cookbook collector, so I forgave myself, but as to cookware, appliances and gadgets, I have everything known to mankind and have run out of space for storage!!!
If anyone needs some obscure recipe, let me know. I have hundreds of cookbooks, some very old as I inherited my late mother's collection.
I can really say that anything WP's name is on as far as appliances or cookware, etc., are really quality items. I love the rice cooker and the electric wok I got quite a while ago. I used to sneer at electric woks, thinking it could never reach the temps necessary for proper stir frying, but alas, I was wrong!!! This appliance is the greatest!!!
The only thing that kept me from buying (a while ago) his stainless cookware set is the glass lids. Nope, none of that, wanted total *stainless.* But I do have to say that the newest cookware set looks like it's a fantastic deal.
I truly must stop watching these presentations!!!! I was good this time and only bought his cookbook--I am a cookbook collector, so I forgave myself, but as to cookware, appliances and gadgets, I have everything known to mankind and have run out of space for storage!!!
If anyone needs some obscure recipe, let me know. I have hundreds of cookbooks, some very old as I inherited my late mother's collection.
Peanut Butter Swirl Ice Cream
Custard
3 cups heavy cream
1 cup light cream
3/4 cup sugar
4 egg yolks
2 tsp vanilla
Heat creams and sugar in a medium saucepan until hot. Meanwhile whisk the egg yolks until they are very smooth. Pour about a cup of the hot cream mixture into the egg yolks while whisking. Whisk this egg/cream mixture back into the saucepan containing the remaining cream mixture. Cook until the mixture coats the back of a spoon or reaches 160 degrees F/70 C on a candy thermometer. Remove from heat and cool to room temperature. Add vanilla and refrigerate until well chilled.
Peanut Butter Sauce
1/2 cup creamy peanut butter
1/2 cup heavy cream
2 tbs light corn syrup
1/4 cup packed brown sugar
Combine all ingredients in a small saucepan and cook over medium heat until sugar is completely dissolved. Cool.
Freeze well chilled custard according to ice cream maker's directions. Add alternating layers of ice cream and peanut butter sauce, ending with ice cream. Swirl sauce through using a knife. Freeze until firm.
This is truly "extra-premium" style ice cream and even ice cream freaks can only eat small amounts since it's decadently RICH. Believe me, you can CHEW this ice cream!!! Without the peanut butter sauce, it's a wonderful French vanilla ice cream. Feel free to add berry puree instead of the peanut butter sauce. Any way you eat this, it's simply wonderful.
3 cups heavy cream
1 cup light cream
3/4 cup sugar
4 egg yolks
2 tsp vanilla
Heat creams and sugar in a medium saucepan until hot. Meanwhile whisk the egg yolks until they are very smooth. Pour about a cup of the hot cream mixture into the egg yolks while whisking. Whisk this egg/cream mixture back into the saucepan containing the remaining cream mixture. Cook until the mixture coats the back of a spoon or reaches 160 degrees F/70 C on a candy thermometer. Remove from heat and cool to room temperature. Add vanilla and refrigerate until well chilled.
Peanut Butter Sauce
1/2 cup creamy peanut butter
1/2 cup heavy cream
2 tbs light corn syrup
1/4 cup packed brown sugar
Combine all ingredients in a small saucepan and cook over medium heat until sugar is completely dissolved. Cool.
Freeze well chilled custard according to ice cream maker's directions. Add alternating layers of ice cream and peanut butter sauce, ending with ice cream. Swirl sauce through using a knife. Freeze until firm.
This is truly "extra-premium" style ice cream and even ice cream freaks can only eat small amounts since it's decadently RICH. Believe me, you can CHEW this ice cream!!! Without the peanut butter sauce, it's a wonderful French vanilla ice cream. Feel free to add berry puree instead of the peanut butter sauce. Any way you eat this, it's simply wonderful.
Deluxe Chocolate Marshmallow Brownies
Seriously, you will need a chain saw to cut these, but it's very well worth it.
3/4 cup butter or margarine
1-1/2 cup sugar
3 eggs
1 tsp. vanilla
1-1/3 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
3 tbs. baking cocoa
1/2 cup chopped nuts, optional
4 cups miniature marshmallows
TOPPING
1-1/3 cups (8 oz) chocolate chips
3 tbs, butter or margarine
1 cup peanut butter
2 cups rice Krispies
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat
until fluffy. Combine flour, baking powder, salt and cocoa; add to
creamed mixture. Stir in nuts, if desired. Spread in a greased
jelly roll pan (10x15). Bake at 350 degrees for 15-18 minutes.
Sprinkle marshmallows evenly over cake; return to oven for 2-3
minutes. Using a knife dipped in water, spread evenly over cake.
Cool. For topping, combine chocolate chips, butter and peanut butter
in a small saucepan. Cook over low heat, stiring constantly, until
blended and melted. Remove from heat; stir in cereal. Spread over
bars. Chill.
Yeild--about 3 dozen
New England Clam Chowder
1-6 1/2 oz. can minced clams (including clam liquor--about 3/4 cup--add water to
top up if necessary)
1 stalk celery, chopped
1/4 cup chopped onion
1 stick butter (don't use margarine)
1/4 tsp basil
1/2 tsp thyme
2 small potatoes, cut in chunks
2 tbs. cornstarch
1/4 cup water
1 cup half & half
salt & pepper to taste
Melt butter in a heavy saucepan and add celery, onion, salt, pepper,
basil & thyme. Suate until veggies are tender. Add entire can of
clams (including the juice). Add potatoes and enough water to make
about 2 cups of liquid. Bring to a boil and simmer until potatoes are
tender.
Mix cornstarch and water together. Add to boiling soup, stirring
constantly; boil for 1 minute. Add half & half, combining well.
Reduce heat and heat through--DO NOT BOIL
Serve and enjoy.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Note: My friend Lori (professional cook and "soup meister") showed me
how to make this soup--the best version I've ever tasted. Lori did
say that if you want to go the "whole route," she prefers **heavy
cream** in place of the half and half.
Chinese Shrimp and Lobster Sauce
SHRIMP & LOBSTER SAUCE
1 lb shelled & de-viened raw shrimp
3 scallions, cut in 1-inch pieces
1/4 lb. ground pork
3 tbs. soy sauce
3/4 cups water
1 tsp. sugar
1 tsp salt
3 eggs, slightly beaten
2 tbs. oil
1 clove garlic, crushed
for thickening, mix together:
1/4 cup cold water
2 tbs. corn starch
Place oil in large frying pan or wok over med-high heat.
Add garlic clove. Stir fry until garlic turns golden; discard garlic.
Stir fry ground pork until it is no longer pink.
Add shrimp & stir fry until they turn pink.
Add soy sauce, scallions, salt & sugar, and stir fry for 1 min.
Add water; bring to boil.
Reduce heat, cover and cook for 3 min.
Add the cornstarc and water mixture, stirring constantly, until it boils.
Boil for 1 minute. While stirring, add the beaten eggs; keep stirring; remove from heat, and stir until egg is translucent.
Serve over rice
My Own Version of Hamburger Helper
OK, I have to admit, Hamburger Helper is one of my very guilty and secret (until now) pleasures. I forget why I had them on hand, but I spied a bag of medium egg noodles in my cupboard and decided it was high time I used them. My neighbor was coming over for our usual "Friday Night Widows/Divorced Womens/Orphans dinner," and she's pretty game about what to eat (always figuring if it came out truly awful we could just get dinner from the Chinese takeaway LOL). Anyway, this was surprisingly GOOD.
1 lb ground beef
2 cups dry egg noodles
1 cup or so sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
3 cups water
1 pkg brown gravy mix (maybe 2 pkgs if there's quite a bit of juice)
Brown ground beef, onion, garlic and mushrooms in a 5 qt saute pan. Drain excess fat.
Add the noodles and the water; bring to boil. Cover, reduce heat and simmer for about 20 min, or until noodles are tender. Mix the gravy packets with a bit of water to make a paste. Add to ground beef/noodle mixture, stirring constantly until thick. Cook for 1 minute. Let stand 10 min and serve.
You could top with some nice sharp shredded cheddar.
1 lb ground beef
2 cups dry egg noodles
1 cup or so sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
3 cups water
1 pkg brown gravy mix (maybe 2 pkgs if there's quite a bit of juice)
Brown ground beef, onion, garlic and mushrooms in a 5 qt saute pan. Drain excess fat.
Add the noodles and the water; bring to boil. Cover, reduce heat and simmer for about 20 min, or until noodles are tender. Mix the gravy packets with a bit of water to make a paste. Add to ground beef/noodle mixture, stirring constantly until thick. Cook for 1 minute. Let stand 10 min and serve.
You could top with some nice sharp shredded cheddar.
Rice Cooker Mac & Cheese
I do this in the Wolfgang Puck 7-Cup model.
1 cup uncooked elbow macaroni
2 cups water
1 1/2 to 2 cups half and half
1 cup very sharp cheddar
1 tbs butter
1/2 tsp. salt
pinch of dry mustard
freshly ground pepper
1/4 cup parmesan or romano/parmesan mixture
Add macaroni, water and butter to rice cooker. Close lid, set to "cook." It takes about 15-20 min for the water to evaporate, so I check the cooking process at about 15 min.
When the water is mostly evaporated and the pasta is al dente, add the remaining ingredients, set to "cook" once again, and cook until it begins to boil. This will be about 5-10 minutes. Set to "keep warm" and the sauce will begin to thicken. If you don't want to wait for this to happen, just use a little instant gravy flour (Wondra) to thicken.
Use as much cheese as you like...this is only a guide, and mix, match and change the cheeses used. I've used cheddar/jack cheese combos as well as cheddar/smoked gouda combos. All great!
You can also customize this by sauteing some bacon or ham and adding it to the mixture along with some onions. The possibilities are rather endless.
1 cup uncooked elbow macaroni
2 cups water
1 1/2 to 2 cups half and half
1 cup very sharp cheddar
1 tbs butter
1/2 tsp. salt
pinch of dry mustard
freshly ground pepper
1/4 cup parmesan or romano/parmesan mixture
Add macaroni, water and butter to rice cooker. Close lid, set to "cook." It takes about 15-20 min for the water to evaporate, so I check the cooking process at about 15 min.
When the water is mostly evaporated and the pasta is al dente, add the remaining ingredients, set to "cook" once again, and cook until it begins to boil. This will be about 5-10 minutes. Set to "keep warm" and the sauce will begin to thicken. If you don't want to wait for this to happen, just use a little instant gravy flour (Wondra) to thicken.
Use as much cheese as you like...this is only a guide, and mix, match and change the cheeses used. I've used cheddar/jack cheese combos as well as cheddar/smoked gouda combos. All great!
You can also customize this by sauteing some bacon or ham and adding it to the mixture along with some onions. The possibilities are rather endless.
Paging Karen from Arkansas LOL
I saw something on Travel Channel the other night...think it was "Food Paradises" (at least I think that's the name of the show)....anyway, they were doing a tour of the south and they showed fried pickle chips. This looked *very* interesting. Have you made them and if you have, do you have a recipe????
Ribs!!!!
I saw ribs made this way on a BBQ cooking show that's no longer on :(
This is fall-off-the-bone WONDERFUL. Make this one your own by creating your own dry rubs. I'll list the ingredients I use for pork and for beef. Either pork or beef, this recipe uses baby back ribs. Regular spare ribs are good too, but you're gonna have to increase the cook time.
Pork
Brown sugar
Garlic powder
Onion Powder
Salt
Pepper
Thyme
Cayenne pepper
Beef
Salt
Pepper
Dry mustard
Thyme
Garlic powder
Summer savory
The ribs are always cooked over indirect heat at a low temperature (about 250 F/120C) for about 3 hrs.
Feel free to toss a smoke pouch on the lit side. Applewood, maple & cherry seem to work for me and pork, hickory, maple, mesquite and Jack Daniels flavored work well with the beef. But experiment!!! Any time you use a smoke pouch, always start on HIGH until you smell/see smoke then turn down to LOW after adding meat. You'll need 2 smoke pouches--change after 1 1/2 hrs.
I've found hickory and apple on Amazon.com, and you can also find hickory, Jack Daniel's flavored chips and mesquite in Walmart. I have found a wonderful online place that offers a large selection of smoking items, including cedar, etc., planks--Northwoods Smoke of Minnesota. It's a "Mom & Pop" business and they get your order to you quicker than you can blink your eye. Here's the link:
North Woods Smoke of Minnesota
Don't forget the drip pan with this because you'll get drippings up the wazoo.
This is fall-off-the-bone WONDERFUL. Make this one your own by creating your own dry rubs. I'll list the ingredients I use for pork and for beef. Either pork or beef, this recipe uses baby back ribs. Regular spare ribs are good too, but you're gonna have to increase the cook time.
Pork
Brown sugar
Garlic powder
Onion Powder
Salt
Pepper
Thyme
Cayenne pepper
Beef
Salt
Pepper
Dry mustard
Thyme
Garlic powder
Summer savory
The ribs are always cooked over indirect heat at a low temperature (about 250 F/120C) for about 3 hrs.
Feel free to toss a smoke pouch on the lit side. Applewood, maple & cherry seem to work for me and pork, hickory, maple, mesquite and Jack Daniels flavored work well with the beef. But experiment!!! Any time you use a smoke pouch, always start on HIGH until you smell/see smoke then turn down to LOW after adding meat. You'll need 2 smoke pouches--change after 1 1/2 hrs.
I've found hickory and apple on Amazon.com, and you can also find hickory, Jack Daniel's flavored chips and mesquite in Walmart. I have found a wonderful online place that offers a large selection of smoking items, including cedar, etc., planks--Northwoods Smoke of Minnesota. It's a "Mom & Pop" business and they get your order to you quicker than you can blink your eye. Here's the link:
North Woods Smoke of Minnesota
Don't forget the drip pan with this because you'll get drippings up the wazoo.
Tips for Rotisserie/Indirect Grill Cooking
In another blog post, I mentioned using a drip pan to save big cleanups when you are roasting meat on your BBQ. I also do this when I use the rotisserie attachment.
If you're doing indirect cooking where you must close the lid, try adding a nice 750 ml bottle of wine with some herbs added produces a wonderful flavor in the meats. I've also used beer when I've done beef roasting (with a little thyme and summer savory thrown in the wine).
If you're doing indirect cooking where you must close the lid, try adding a nice 750 ml bottle of wine with some herbs added produces a wonderful flavor in the meats. I've also used beer when I've done beef roasting (with a little thyme and summer savory thrown in the wine).
Smoked Herbed Turkey Breast
This one takes a bit of time, but it's well worth the wait and the fuss.
1 boned whole breast of turkey (I can't seem to find it already boned, so I buy the frozen one and bone it myself--maybe you're luckier than I and can get it)
1/2 cup extra-virgin olive oil
2-3 fresh bruised rosemary quills (or about 1 tsp dry)
3 cloves garlic, crushed
salt/pepper
1 hickory wood chip smoke pouch*
In a very large ziplock bag, combine the turkey breast, oil, garlic, rosemary, salt and pepper. Seal the bag and mush it up a bit to coat the turkey. Place in refrigerator for at least 4 hrs or overnight.
Prepare your BBQ for indirect cooking. I use gas so I light one side and cook on the unlit side. Prepare wood chips by soaking about 2 cups of chips in warm water for 30 min. Place soaked, drained wood chips on a large piece of heavy-duty aluminum foil and top with about 1 cup of *dry* wood chips (for the tinder). Seal foil like a pouch and poke lots of holes in both sides with a fork.
Once grill is preheated(0n HIGH for gas), place the smoke pouch on the LIT side of the BBQ (or over direct heat if you are using a source other than gas. I put the pouch directly on the gas jet). Close the lid of the BBQ and wait till you see/smell smoke. Working quickly to avoid smoke loss, place turkey breast on UNLIT side of grill. Close the lid and reduce the heat on the lit side to LOW. Cook for about 2-2 1/2 hrs or until meat thermometer reads 170 degrees F (about 75 C). Remove turkey and tent with foil to let the meat "rest" for about 15 min.
Serve and enjoy. Wonderful for planned leftovers as it makes terrific sandwiches.
NOTE--To save cleaning up big time, I put a drip pan below the the grill rack under the meat. You could also put about a cup of dry white wine and other herbs in the drip pan so you can "perfume" the meat as it cooks. This will infuse a wonderful sub-flavor to the turkey or any other meat cooked by indirect heating methods.
*You can also use a smoker box if you have one, but why waste $$? The foil way is cheaper, cleaner and recyclable as well.
1 boned whole breast of turkey (I can't seem to find it already boned, so I buy the frozen one and bone it myself--maybe you're luckier than I and can get it)
1/2 cup extra-virgin olive oil
2-3 fresh bruised rosemary quills (or about 1 tsp dry)
3 cloves garlic, crushed
salt/pepper
1 hickory wood chip smoke pouch*
In a very large ziplock bag, combine the turkey breast, oil, garlic, rosemary, salt and pepper. Seal the bag and mush it up a bit to coat the turkey. Place in refrigerator for at least 4 hrs or overnight.
Prepare your BBQ for indirect cooking. I use gas so I light one side and cook on the unlit side. Prepare wood chips by soaking about 2 cups of chips in warm water for 30 min. Place soaked, drained wood chips on a large piece of heavy-duty aluminum foil and top with about 1 cup of *dry* wood chips (for the tinder). Seal foil like a pouch and poke lots of holes in both sides with a fork.
Once grill is preheated(0n HIGH for gas), place the smoke pouch on the LIT side of the BBQ (or over direct heat if you are using a source other than gas. I put the pouch directly on the gas jet). Close the lid of the BBQ and wait till you see/smell smoke. Working quickly to avoid smoke loss, place turkey breast on UNLIT side of grill. Close the lid and reduce the heat on the lit side to LOW. Cook for about 2-2 1/2 hrs or until meat thermometer reads 170 degrees F (about 75 C). Remove turkey and tent with foil to let the meat "rest" for about 15 min.
Serve and enjoy. Wonderful for planned leftovers as it makes terrific sandwiches.
NOTE--To save cleaning up big time, I put a drip pan below the the grill rack under the meat. You could also put about a cup of dry white wine and other herbs in the drip pan so you can "perfume" the meat as it cooks. This will infuse a wonderful sub-flavor to the turkey or any other meat cooked by indirect heating methods.
*You can also use a smoker box if you have one, but why waste $$? The foil way is cheaper, cleaner and recyclable as well.
CIA Cookbook
The Good Cook Book Club is featuring this book as the featured selection this month. I'm usually not interested in their selections, but this one has my name on it! I'm not too far away from their NY campus, and I really must visit there one day--I was even thinking of enrolling for the 2-year course. Since I already have a bachelor's degree, this is your only option with them. Here's the link to the description of the book.
CIA Cookbook
CIA Cookbook
Chicken Marsala
Do forgive me because I really don't measure when I cook, so the amounts are approximate. I've also adapted this recipe for the Wolfgang Puck 7-cup Rice Cooker...one of the zillion gadgets I have a deep affection for!
1 large boneless, skinless chicken breast, cut in 1/2" cubes
2 cups fresh mushrooms, sliced
2-3 cloves of garlic, minced
1 1/2 cups Marsala wine
2 tbs butter or 2 tbs extra-virgin olive oil (let taste be your guide here...I tend to use butter)
seasoned flour for coating chicken (I use a bit of sea salt, pepper, granulated garlic & parsley)
1/2 cup cream (your choice, heavy or light)
Melt butter in 4-5 qt saute pan. Dredge chicken in seasoned flour and brown on all sides. Add mushrooms and garlic and saute until mushrooms are slightly wilted. Add the wine, bring to a boil, reduce heat to a simmer, cover and cook for about 3o min. Remove pan cover, increase heat and reduce the liquid in the pan to about 1/2 cup. Add the cream and heat through.
Serve over cooked pasta. This will make about 2 generous servings and is even better reheated! If the sauce is a bit too thin, you can thicken with some instant flour.
**Rice cooker version to be posted shortly
1 large boneless, skinless chicken breast, cut in 1/2" cubes
2 cups fresh mushrooms, sliced
2-3 cloves of garlic, minced
1 1/2 cups Marsala wine
2 tbs butter or 2 tbs extra-virgin olive oil (let taste be your guide here...I tend to use butter)
seasoned flour for coating chicken (I use a bit of sea salt, pepper, granulated garlic & parsley)
1/2 cup cream (your choice, heavy or light)
Melt butter in 4-5 qt saute pan. Dredge chicken in seasoned flour and brown on all sides. Add mushrooms and garlic and saute until mushrooms are slightly wilted. Add the wine, bring to a boil, reduce heat to a simmer, cover and cook for about 3o min. Remove pan cover, increase heat and reduce the liquid in the pan to about 1/2 cup. Add the cream and heat through.
Serve over cooked pasta. This will make about 2 generous servings and is even better reheated! If the sauce is a bit too thin, you can thicken with some instant flour.
**Rice cooker version to be posted shortly
Croque Monsieur
Yield: Makes 4 servings.
8 slices white or sourdough bread
4 slices Gruyere cheese
4 slices smoked ham
2 tablespoons Dijon mustard
2 eggs
1/4 cup milk
2 tablespoons butter
Heat a large griddle over medium heat. Prepare four ham-and-cheese sandwiches, spreading the mustard on one slice of bread for each sandwich. In a shallow bowl, beat eggs and milk together. Dip both sides of each sandwich in the egg mixture. Melt the butter and grill the sandwiches, flipping once.
Chateaubriand-- not as hard as you think!
Go to the grocery store and buy:
1 3-4lb Beef Tenderloin.
1 Package Knorr's Bernaise Sauce
4-5 large potatoes (unless you have some--any type will do)
1 package shredded swiss cheese
1 small carton buttermilk.
I am assuming you have eggs in the house! If not-- buy some of them too! Also-- you will need some nutmeg.
The tenderloin isn't going to be cheap-- but we want to impress people with your fabu cooking skills-- not your thrift-- right?
Make sure you buy it close enough to when you want to cook it so that you do not have to freeze it.
Put it on either a broiling pan or a jelly roll pan.
Rub it down good with some olive oil and then salt and pepper it. (If you happen to have large kosher style salt--use it, but don't buy it special if you do not have it)
Bake it in a HOT! 425° F oven. Roast it for about 30-35 minutes (Or until it temps at about 130° F) and take it out of the oven and immediately move it to a cutting board and loosely cover it with foil.
Let is sit for 10-15 minutes.... (The meat will continue to cook a bit--temping out at a final temp of 140-145° F)
Prepare the Bernaise Sauce as per the package instructions.
When the meat has set for 10 minutes, slice it into little medallions and pour the sauce over it...
You have just made a KILLER Chateaubriand.
You can serve this fabu meat with Gratin Dauphinois!
Peel and slice the potatoes as thin as you can-- But do not stress about cutting them super thin. Just do the best you can! (I lose patience and end up having the first potato razor thin and the next 3 or 4 get thicker as I go! I settled on doing them all medium!)
Layer some of the slices in the bottom of any casserole dish-- even a glass style 8X8" pan will work. Sprinkle some of the cheese on top and then more potatoes/cheese until done.
Break 2-3 eggs and whisk them until frothy and stir in the buttermilk (about a pint) and a shake of nutmeg. (Careful with the nutmeg-- it is strong flavored-- you really only need a smidge) Pour this over the potatoes/cheese layers and bake it with the meat. It should be done about the same time-- But cover it if they start to look too brown on the top.
These potatoes are about as French as potatoes can get!
Serve any veggie you like..... Any dessert.
People will honestly think you slaved all day!
1 3-4lb Beef Tenderloin.
1 Package Knorr's Bernaise Sauce
4-5 large potatoes (unless you have some--any type will do)
1 package shredded swiss cheese
1 small carton buttermilk.
I am assuming you have eggs in the house! If not-- buy some of them too! Also-- you will need some nutmeg.
The tenderloin isn't going to be cheap-- but we want to impress people with your fabu cooking skills-- not your thrift-- right?
Make sure you buy it close enough to when you want to cook it so that you do not have to freeze it.
Put it on either a broiling pan or a jelly roll pan.
Rub it down good with some olive oil and then salt and pepper it. (If you happen to have large kosher style salt--use it, but don't buy it special if you do not have it)
Bake it in a HOT! 425° F oven. Roast it for about 30-35 minutes (Or until it temps at about 130° F) and take it out of the oven and immediately move it to a cutting board and loosely cover it with foil.
Let is sit for 10-15 minutes.... (The meat will continue to cook a bit--temping out at a final temp of 140-145° F)
Prepare the Bernaise Sauce as per the package instructions.
When the meat has set for 10 minutes, slice it into little medallions and pour the sauce over it...
You have just made a KILLER Chateaubriand.
You can serve this fabu meat with Gratin Dauphinois!
Peel and slice the potatoes as thin as you can-- But do not stress about cutting them super thin. Just do the best you can! (I lose patience and end up having the first potato razor thin and the next 3 or 4 get thicker as I go! I settled on doing them all medium!)
Layer some of the slices in the bottom of any casserole dish-- even a glass style 8X8" pan will work. Sprinkle some of the cheese on top and then more potatoes/cheese until done.
Break 2-3 eggs and whisk them until frothy and stir in the buttermilk (about a pint) and a shake of nutmeg. (Careful with the nutmeg-- it is strong flavored-- you really only need a smidge) Pour this over the potatoes/cheese layers and bake it with the meat. It should be done about the same time-- But cover it if they start to look too brown on the top.
These potatoes are about as French as potatoes can get!
Serve any veggie you like..... Any dessert.
People will honestly think you slaved all day!
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