Author Topic: Cooks' Corner  (Read 118725 times)

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Offline Rajame

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Re: Cooks' Corner
« Reply #30 on: November 29, 2009, 10:03:36 PM »
Thank you Ajl!

I cannot wait... Num!  :heart
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Offline BBE

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Re: Cooks' Corner
« Reply #31 on: November 30, 2009, 11:59:44 PM »
Now I'm salivating for Swiss Chalet chicken. They have closed one if not both Swiss Chalets near me.
Life is not a problem to be solved, but a reality to be experienced. (Anonymous)
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Offline Tigerlady105

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Re: Cooks' Corner
« Reply #32 on: December 01, 2009, 01:19:23 AM »
My SIL made some delicious Cinnamon Rolls for a birthday brunch honoring her mother and my mother.  (They share the same birthday.)  They are well-worth the time it takes to make them and can be prepared the day before, have them rise overnight in the refrigerator and bake the rolls in the morning...to serve hot.

The recipe is by Alton Brown, a chef on the Food Network.  My college-student nephew watches this chef because he's interested in the chemistry explanations given by Alton Brown.  He told his mom about the Cinnamon Rolls and we loved them!    :heart
 
You can find the recipe and a video about the process here:

http://www.foodnetwork.com/recipes/alton-brown/overnight-cinnamon-rolls-recipe/index.html

In addition to these hot Cinnamon Rolls, we had scrambled eggs prepared with cubes of ham, fresh fruit salad, a choice of orange juice (with or without champagne) or apple cider and coffee or tea.  

The two birthday ladies, aged 91  and 85, were delighted, along with the rest of us.   :clap
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Offline Anne

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Re: Cooks' Corner
« Reply #33 on: December 01, 2009, 03:23:18 PM »
Cheesy crust tops off hot salmon-broccoli pie  Warm up the cold winter days with a slice of salmon broccoli pie served bubbling hot,aromatic and delicous.
First a layer of crunchy chopped broccoli is placed in a pastry lined pie pan. Then comes a hearty filling featuring chunks of salmon,sliced mushrooms and grated cheese seasoned with a touch of thyme,salt and pepper.It`s all topped off with a second layer of the delicate cheese pastry.We recommend for this satisfying and nutricious main course.
  This handsome dish uses the full food value of the canned salmon. Salmon broccoli pie calls for not only protein-packed chunks of salmon but also includes the additional important nutrients found in canned salmon`s rich natural juices and tiny,tender bones.
   ...................................................SALMON BROCCOLI PIE....................serves 4 to 6.
*2 cans, {7 3/4 oz. each} Canadian Salmon
*1/4 cup butter or margarine
*1/4 cup flour
*1/4 teaspoon thyme
*salt and pepper to taste
*2 cups liquid,{salmon juice plus milk.}
*1 cup grated Cheddar cheese
*1/2 cup sliced mushrooms
*1 teaspoon chopped parsley
*1 1/2 cups lightly steamed chopped brocolli
*Cheese pastry { recipe follows }
 
 Drain salmon well,reserving juice to add to the milk to make liquid measure. Melt butter, blend in flour and seasonings. Cook until bubbly. Add liquid gradually and cook until thick and smooth,stirring constantly. Add cheese and stir until melted. Add mushrooms,parsley and salmon,breaking salmon into chunks and including well mashed bones. Line a 9-inch pie pan with half of the cheese pastry. Spread broccoli in pastry-lined pan.Pour salmon mixture over. Roll out remaining pastry and place over salmon mixture.Double edge of pastry over salmon mixture and flute to close pie. Make a good sized cut in the top to allow steam to escape. Bake at 425 degrees F for 20-25 minutes until pastry is browned and filling is bubbly.
 
.........................................................CHEESE PASTRY...............
*2 cups sifted all-purpose flour
*1 teaspoon salt
*2/3 cup lard
* 1/2 cup grated Chedar cheese
*1/4 cup ice water.
Sift flour and salt together. Add lard and cut in coarsely. Stir in grated cheese. Sprinke with water ,a tablespoon at a time,mixing lightly until flour is completely moistened. Gather into a ball and press together firmly. Divide in two and shape each half into a round. Roll out 1/8 inch thick and use as directed in recipe above.
 
ps: As posted in the Kentville Advertiser {Nova Scotia} Thur.Jan11/1979.

Offline Tigerlady105

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Re: Cooks' Corner
« Reply #34 on: December 01, 2009, 04:30:06 PM »
That Salmon-Broccoli Pie looks delicious, Anne!  Thanks for sharing it with us. :eclove

I wonder if another fat can be substituted for the lard?  One that isn't saturated???
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Offline Anne

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Re: Cooks' Corner
« Reply #35 on: December 01, 2009, 04:38:38 PM »
That Salmon-Broccoli Pie looks delicious, Anne!  Thanks for sharing it with us. :eclove

I wonder if another fat can be substituted for the lard?  One that isn't saturated???

Whatever makes a good pie crust. This recipe is from 1979!

Offline AJL

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Re: Cooks' Corner
« Reply #36 on: December 01, 2009, 07:17:21 PM »
My Sister's Pumpkin Loaf :heart
This recipe makes a large, moist and tender loaf.

Lightly grease a loaf pan and preheat oven to 3500F
Mix together in large bowl:
1 3/4 cups flour less 1 tablespoon
1 1/3 cups granulated sugar
2 teaspoons pumpkin pie spice (or 1 1/2 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves)
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder

In another bowl mix:
2 eggs (whisk with fork)
1/3 cup oil
1/3 cup water
1 cup canned pumpkin

Make a well in the dry ingredients and add wet ingredients; stir vigorously until blended.
If you like fruit in your loaf add 1/3 cup of dates or raisins; if you prefer nuts you could add 1/3 cup chopped walnuts or pecans.

Pour the batter into the greased loaf pan and bake for 1/2 hour. Then reduce oven temperature to 3250F and bake for 1/2 hour more or until top springs back when you press on it.
Cool on rack for 5 to ten minutes; invert pan and remove loaf.


There is nothing in which the birds differ more from man than the way in which they can build and yet leave a landscape as it was before.  ~Robert Lynd, The Blue Lion and Other Essays

Offline Rajame

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Re: Cooks' Corner
« Reply #37 on: December 01, 2009, 07:54:23 PM »
In a word, "Num!"  :heart
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Offline Tigerlady105

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Re: Cooks' Corner
« Reply #38 on: December 01, 2009, 10:40:46 PM »
That looks like a very nice recipe, Ajl.  Thanks for sharing it with us.  I like Pumpkin Bread and would defintely add nuts and some raisins, too.   :nod2
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Offline Rajame

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Re: Cooks' Corner
« Reply #39 on: December 02, 2009, 09:36:04 AM »
Ok all you cooks out there with less time on your hands because you are on the forum or in the chat room.... :eclol  Here's my first contribution. We love this soup and use the crock pot variation.  Nothing like a little cilantro to flavor up this old favorite.

Rajame :heart


Chicken Noodle Soup Recipe

Recommend bone in chicken breasts they have more flavor, or whole rotisserie chicken. 
2 hours | 15 min prep   SERVES 6!

   6 (10 3/4 ounce) cans chicken broth or homemade chicken stock
   5 cooked chicken breasts, chopped into 1 pieces (or use purchased rotisserie chicken or do the cooked bone in chicken)
   1 cup celery, sliced
   2 medium onions, chopped
   1 cup carrot, sliced
   2 (14 ounce) cans corn, drained (optional)
   1 teaspoons dried sage, minced or 2 teaspoons fresh sage, minced
   1 tablespoons thyme
   1 teaspoons rosemary
   1/2 bunch fresh cilantro, less stems and chopped
   2 teaspoons poultry seasoning
   salt & freshly ground black pepper, to taste
   3 cups egg noodles, cooked (cooked for pot, uncooked for crockpot)

1.  In stock pot, cook onions and celery in olive oil until tender.
2.  Add 5 cans of chicken broth, carrots, corn and seasonings.
3.  Bring to boil, reduce heat to simmer, and cook for 2 hours.
4.  Add remaining can of broth, chicken and noodles, stir to combine and cook until noodles are tender.

Variations:

CROCKPOT:
5.  Lightly spray inside of crock pot with cooking spray.
6.  Follow instructions above; cooking for 6 hours on LOW or 3 hours on HIGH; add chicken and uncooked noodles and cook on HIGH for 1 -2 hours until noodles are tender.

VEGIE
7.  Add any vegies that you think would be good.  Some suggestions are cabbage, addl celery, red peppers or add chillis for spicy.     
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Offline Tigerlady105

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Re: Cooks' Corner
« Reply #40 on: December 02, 2009, 09:45:26 AM »
Mmmmmmmmm...it would be very nice on a cold day, with a good, crusty French bread, Rajame!  I like having the crock-pot option.  Thanks for sharing it with us!   :eclove
Commit random acts of kindness and senseless acts of beauty.

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Offline Bairbre

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Re: Cooks' Corner
« Reply #41 on: December 02, 2009, 09:50:10 AM »
For Raptorman, my family's traditional Scottish Shortbread recipe:

1/2 lb. butter
1/2 cup fruit sugar
2   cups all purpose flour
2   heaping tablespoons corn starch


Mix ingredients together and knead until dough forms cracks.

Shape into a 1/2 inch square on a cookie sheet.

Cut into pieces with a sharp knife.  I run the knife through the pastry in lines that make finger-sized "bars".

Prick the tops with a fork, four to six "rows" depending on the size of the bars.

Bake at 300F for 1 hour.  If the shortbread begins to brown slightly, loosely cover with aluminum foil to keep the white to golden colour of the finished product.

When baked remove to cooling racks until just slightly warm.

Sprinkle granulated sugar on top "snow".

The finished shortbread "bars" should be about 1/2" thick and about 2" long.

This is best stored in tins, not plastic containers, and can be frozen without losing its melt-in-your-mouth consistency.

Two tips - this dough works better, and  you get a better consistancy in your shortbread, if you mix and work it with your hands, and if they are cold.  Also the more you knead it, the better the "melt in your mouth" consistancy which makes it so special.

Oh, two other things, fruit sugar is available in most supermarkets in the baking section.  It is much, much finer than granulated sugar and gives much better results.

And I use an electric stove.  The trick is in the long, low temperature baking.  That is what gives the shortbread the correct consistancy.  So you may have to experiment depending on where you live, sea level etc. and if you have a gas stove.

Good Luck, and enjoy! :biggrin3
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Offline Bairbre

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Re: Cooks' Corner
« Reply #42 on: December 02, 2009, 10:02:30 AM »
And Baked Zuchini

I just made this one up folks.

Wash zuchini and cut off the ends.  Then cut into 1/2" rounds.

Spread a little olive oil on a cookie sheet, put the zuchini on and make sure both sides are covered by the oil.

Sprinkle a little salt (optional - I don't use it), pepper, Mrs. Dash, garlic powder and grated parmesan cheese on each piece. (Or any other seasonings you may like)

Bake at 350 F for about 20 minutes, turning once to brown both sides.

Can be served as a side dish or main meal with fresh Italian bread.
There are no strangers here; only friends you haven't met yet.
William Butler Yeats

Offline Snookums

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Re: Cooks' Corner
« Reply #43 on: December 02, 2009, 09:42:41 PM »
Pumpkin Apple Streusel Muffins
 
What better way to celebrate fall than with delicious muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.
 
  * 2 1/2 cups all-purpose flour
  * 2 cups white sugar
  * 1 tablespoon pumpkin pie spice
  * 1 teaspoon baking soda
  * 1/2 teaspoon salt
  * 2 eggs, lightly beaten
  * 1 cup canned pumpkin puree
  * 1/2 cup vegetable oil
  * 2 cups peeled, cored and chopped Macintosh or Gala apples
  * 2 tablespoons all-purpose flour
  * 1/4 cup white sugar
  * 1/2 teaspoon ground cinnamon
  * 4 teaspoons butter
 
  1. Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners.
  2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
  4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean. Makes 18 muffins. Enjoy!
'Twere not best that we should all think alike. It is a difference of opinion that makes horse races.  -- Mark Twain

Offline Snookums

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Re: Cooks' Corner
« Reply #44 on: December 03, 2009, 08:25:26 AM »
Brandied Chocolate Truffles

3/4 c Whipping cream

3 tb Unsalted butter

1/2 lb Bittersweet chocolate
-or- Semisweet chocolate -- Chopped

2 tb Cognac or other brandy

3/4 lb Bittersweet chocolate
-or- Semisweet chocolate -- Chopped

Bring whipping cream and unsalted butter to simmer in heavy medium saucepan. Reduce heat to low. Add 1/2 pound bittersweet chocolate and stir until melted. Mix in 2 tablespoons Cognac. Let stand at room temperature until firm enough to mound on spoon, about 3-1/2 hours. Line cookie sheet with foil. Spoon truffle mixture by rounded tablespoons onto prepared cookie sheet, spacing apart. Chill until firm, about 1 hour. Roll 1 truffle between palms of hands into ball. Place on same sheet. Repeat with remaining truffles; refrigerate. Melt 3/4 pound chocolate in top of double boiler over simmering water, stirring frequently until smooth. Remove from over water. Grasp 1 truffle between thumb and index finger. Dip into chocolate, coating completely. Shake gently to remove excess chocolate. Place on same sheet. Repeat dipping with remaining truffles. Refrigerate until firm, about 30 minutes. Remove truffles from foil. (Can be prepared one week ahead. Refrigerate in airtight container.) Serve cold.
'Twere not best that we should all think alike. It is a difference of opinion that makes horse races.  -- Mark Twain