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ann1962

In kindergarten, my daughter's class put together a cookbook of the class' favorite recipes. Her friend offered this fudge recipe.

2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
1 1/2 cups marshmallows
1 1/2 cups chocolate chips (today I decided dark chocolate would be best, not so sweet)
1 teaspoon vanilla

Mix milk, sugar and salt. Bring to a boil and cook five minutes, stirring frequently. Remove from heat and add marshmallows, chocolate chips and vanilla. Stir unitl smooth about one minute. Pour into an eight inch buttered pan. Decorate the top if you like with candy, nuts while warm. Allow to cool and cut.

bingsy.livejournal.com

If you are sick of turkey sandwiches, try this recipe from the Daily Texan's Jonathan McNamara - very sophisticated recipe coming from a college student:

>b>Pacific-style Pea Soup with Turkey (can be made without the turkey and still be delicious and vegetarian- but it uses the turkey particularly well):

Ingredients:

1)as much garlic as you like - Randy recommends at least 3 cloves but possibly more
2)one square inch of ginger - Randy thinks a bit more wouldn't hurt, the ginger is really subtle with this amount
3) 2 1/2 cups chicken broth or no chicken broth
4) 1/2 cup coconut milk
5) 2 TBSP soy sauce
6) half a yellow onion
7) extra virgin olive oil
8) 32 oz of frozen green peas
9) 1 bay leaf
10)cayenne
11)leftover turkey (or not)

Directions:
In a skillet, saute the onions and garlic with a little extra virgin oil until the onions begin to turn translucent. Add the green peas and cook until they are all warmed through. In a large pot over medium heat, add the chicken broth, soy sauce and coconut milk. Give it a stir. Puree the ginger and the pea mixture in a blender with a little chicken broth. Add this to the stock with one bay leaf and cayenne to taste. Roughly slice your leftover turkey pieces against the grain to creat stringy bits of turkey. Include these in the soup and let it simmer until warmed completely through. Serve with a hard bread and parsley for garnish.

solsistr3.livejournal.com

I had so. much. leftover. tofurkey.

You could probably sub out leftover regular turkey, if you're the meat-eating sort. If you do and it goes well, I'd love to hear about it! It's good to know when a recipe is flexible.

starryniteshade.livejournal.com

From "Country Mornings Cookbook" from Country Living

(For two loaves)

Filling:
12 oz of cranberries
1 cup of sugar
1 Tbsp of cornstarch
1/3 cup of orange juice

Bread dough:
1 1/3 cups of water
3/4 cup of butter
7-7 1/2 cups of flour
2 packages of rapid-rising dry yeast
2/3 cup of sugar
2 Tbsp grated orange rind
1 tsp salt
4 large eggs

Prepare Filling: Combine sugar and cornstarch in a saucepan. Stir in orange juice and cranberries. Heat to boiling over medium heat. Cook and stir until the mixture is the consistency of preserves - about 10-15 minutes. Remove from heat and cool (about 2 hours).

Prepare bread: Heat water and butter until very warm and remove from heat. In a large bowl combine 2 cups of flour, the yeast, sugar, orange rind and salt. Mix until well blended. Separate 1 egg, reserve the egg white and add the egg yolk to the flour mixture. Mix well. Add the remaining 3 whole eggs one at a time; mixing well after each egg. Add 2 more cups of flour and continue beating until it forms a soft dough. (You can use an electric mixer up until this point.) With a wooden spoon, stir in enough flour to make a stiff dough. Turn the dough out onto a floured surface and knead until the dough is smooth and elastic - adding more flour if necessary. Shape the dough into a ball and place in a lightly oiled bowl. Turn the dough to bring the oiled side up. Cover with a cloth and let rise until double (about 1-1 1/4 hours).

Grease 2 baking sheets. Turn the dough out onto a lightly floured surface. Cut in half and shape each half into a ball. Let rest 5 minutes. Roll each ball out into a 14- by 10-inch rectangle and place on baking sheets. Lightly brush with slightly beaten reserved egg white. Set aside remaining egg white.

Spread half the cranberry filling in a 3 inch wide strip lengthwise down the centre of each rectangle to 1 inch from the short edges of the dough. Cut the dough crosswise on each side of the filling into 1 inch wide strips. Fold the strips alternatively across the filling for a braid effect. Cover with cloths and let rise again until almost double (about 20 minutes).

Heat the oven to 350F. Brush the braids with egg white. Bake 20 minutes. Brush again with egg white and bake 10 more minutes - or until the braids sound hollow when tapped. (Took only 5 more minutes when I made these.) Coll on wire racks for 5 minutes and then remove the braids from the baking sheets. Cool completely on the racks.

starryniteshade.livejournal.com

From "The Breakfast Book" by Marion Cunningham (page 148)

1/2 cup of cream (the book say heavy cream, but it works with light cream too)
1 1/2 tsp of grated lemon zest
1/3 cup of grated Gouda
4 eggs
salt and pepper
1 Tbsp of minced parsely

Preheat oven to 375F. The book says 325F, but I find it works better at 375F; and, if you have an aerobake function on your oven, use that.

Butter four ramekins, which can hold 1/2 cup each.

Pour 1 Tbsp of cream into the bottom of each ramekin. Sprinkle each with 1/4 tsp of lemon zest. Divide cheese amongst ramekins. Drop one egg into each ramekin and season with salt and pepper. Drizzle each egg with 1 Tbsp of cream. Scatter parsely over the tops. Bake until done. (the book says 12 minutes, but watch and cook until it's done as you like. I find it takes more than this but I use double size ramekins which hold 2 eggs each.)

starryniteshade.livejournal.com

Menu for today's brunch:

Shirred Leomon Eggs* with toast
Fruit salad
Cranberry Braid*
Coffee

Recipes to follow

ponygirl2000.livejournal.com

I'm hard at work feeding my cold so here's what I had tonight. It's my favourite garlicky soup from a recipe by Lucy Waverman.

3 cups chicken or veg stock
2 leeks, trimmed and split (I used 3 tonight because they looked small and were also sold in bunches of 3)
1 medium-sized white turnip, peeled and sliced into 1/4 inch pieces
1-2 heads garlic, separated into cloves (she suggests blanching 'em in the stock to pop off the skins but half the time I just peel by hand)
1 tsp thyme (I've got fresh but dry is fine just in lesser amounts)
olive oil

Heat oven to 500F. Put leeks, garlic and turnip into a casserole dish and drizzle with olive oil. Roast about ten mins or until edges start looking a bit brown and crispy. In the meantime get stock boiling. When leeks etc are ready put them into the stock along with the thyme. Reduce to a simmer and stir around until softened. Let everything cool a bit and then pour into a blender. Blend until soup is smooth. Pour back into pot to reheat and salt and pepper to taste.

It's not going to do your breath any favours but great for the immune system and low in fat!

ann1962

From Martha Stewart Living page 160, last month's issue. ( Read more... )

ladystarlightsj.livejournal.com

I'm looking for a simple (really simple, remember it's me) chicken soup or stew recipe. Can either be for crockpot or stove top.

My little book o'recipes that came with the crockpot doesn't have anything, and the one crockpot LJ comm I checked out has recipes, just really involved ones. Or ones with mushrooms, ew.

arethusa2.livejournal.com

( Read more... )

ann1962

Holidays are coming soon. Post your favorite recipe from which ever holiday you celebrate. I am pondering my options of what to post now. Hmm.

Current Mood: hungry

deevalish.livejournal.com

Does anyone know of a cookie recipe that I can use for a bat-shaped cookie cutter? I only know of one that I use for the holidays, an almond paste cookie dough that keeps it's edges very nicely but is more work than I want to contend with at the moment. I found a Swedish Ginger thin cookie recipe that looks like it might do what i wnat. I just don't want a cookie dought that puffs into an unrecognizable shape.

ann1962

Yes I know those aren't the lyrics. Hee.

Describe the best meal you ever had. Post the recipes if you have them.

solsistr3.livejournal.com

2 small red potatoes, cooked and diced
1/4 Haas avocado, diced
1 handful grape tomatoes
1 stalk celery, diced
2T olive oil
juice from 1/2 lemon
salt and pepper, to taste

Mix! Chill! Eat!

Things that would have been nice in this, if I had had them:
cilantro
scallion
sunflower seeds
extra firm tofu, diced
broccoli florets

mamculuna.livejournal.com

This is pretty much taken from a book (Fast Track: The One-Day Detox Diet) but it's so good and easy I thought I'd pass it along. Not really a summer dish, but fine if you're air-conditioned.

If you're trying to de-tox, all ingredients would be organic, but if you just want good food, not necessary:

1 T olive oil

1 onion, chopped fine

4 cloves or more garlic, chopped fine

2 1/2 cups chicken broth (canned is fine)

1 can (drained) artichokes--without marinade, just plain (or four fresh artichokes, cooked and all outer leaves removed)--chopped fairly small, but not tiny

dried or fresh herbs to taste: oregano, basil, parsley

red pepper flakes to taste, or finely chopped fresh jalapeno or other hot pepper, or cayenne powder

black pepper to taste, maybe some salt if none in broth or artichokes

1/2-1 tsp. fresh lemon juice (or to taste)

Saute onion and garlic in olive oil until beginning to turn yellow; add all other ingredients except lemon juice, cover and simmer for 30 minutes. Add lemon juice. Taste and correct seasoning if necessary.

ann1962

The Cook Next Door - Meme from a cooking blog.

What is your first memory of baking/cooking on your own? One summer when I was in high school, I would make an omelet every morning for breakfast. I would fill it with what ever was available from the normal cheese filling to the once tried and never repeated peanut butter. That wasn’t as bad as I feared.

Who had the most influence on your cooking? My mother in that she didn’t particularly like cooking and I always thought one should. You eat so you should like to cook equally to your love of food.

Do you have an old photo as "evidence" of an early exposure to the culinary world and would you like to share it? Don’t have one.

Mageiricophobia - do you suffer from any cooking phobia, a dish that makes your palms sweat? Not that I know of. I hate burning rice. I have a tendency to burn rice.

What would be your most valued or used kitchen gadgets and/or what was the biggest letdown? My KitchenAid mixer is probably my most valued and the biggest let down is my waffle maker. Three bowls it takes to mix the waffle batter and that is just too many for the AM.

Name some funny or weird food combinations/dishes you really like and probably no one else. I don’t think anything too obscure. I do like Swiss cheese and pineapple together.

What are the three eatables or dishes you simply don't want to live without? Pasta, cheese and fresh bread.

Favorite ice cream: vanilla

Signature dish: Home made pizza or the chicken couscous salad I posted here a while back.

On average, how many times a week would you cook something to satisfy your sweet tooth? Once a week.

What do you usually eat for breakfast? No. Coffee, maybe fruit or yogurt.

What are your stand-by dinner options when you don't have the time or the inclination to follow or create a new recipe? Pasta with a fast sauce, or hamburgers with homemade baked French fries.

What would you like to cook someday that you haven't tried before? Squid. To do this right is the ultimate in difficulty and so few restaurants actually do it correctly. I also would like to make homemade puff pastry.

ann1962

If you can ever find rosemary infused olive oil, purchase it. You will be glad you did.

atpocailleagh.livejournal.com

Hey. I know this isn't exactly cookery-related, but it is kinda foody. I'm growing courgettes (zucchini) for the first time and I'm having a problem. The plants have started flowering, both male and female flowers, but when the flower has opened etc, it just falls off. At first I thought that something may be munching them, but its a very clean break-almost as if they've been cut off using scissors-and the flowers themselves are uneaten so I've ruled that out. Can anyone please help? I'll be your best friend!

Current Mood: worried

atpocailleagh.livejournal.com

http://www.whfoods.com/
I've only looked at it briefly, but it seems to be quite intriguing. Basically its a directory of foods with all the nutritional info you could want. It also has a recipe generator.
I am so blonde...I just posted this to my own journal instead of here.

atpocailleagh.livejournal.com

I've been having extraordinarily good luck with finding bargain-y books lately at car boot sales and charity shops and the like, but I'd been hoping to find a nice book on preserving fruit and veg. Imagine my surprise on walking into The Works (a British bookshop that sells them at very low prices) and finding the exact book I'd been looking for for just £3! Its called 'The Complete Book Of Preserves & Pickles, Jams, Jellies, Chutneys & Relishes' and its by Catherine Atkinson and Maggie Mayhew. It has so many recipes and ideas, I really don't think it would be possible to make everything in there!
I decided to choose a recipe at random and post it, and here it is.

Spiced Pumpkin Marmalade

Makes about 2.75kg/6lb

Ingredients: 900g/2lb Seville (Temple) oranges, washed and halved;
450g/1lb lemons, washed, halved and thinly sliced, pips (seeds) reserved;
2 cinnamon sticks;
2.5cm/1" piece fresh root ginger, peeled and thinly sliced;
1.5ml/ 1/4 tsp grated nutmeg;
1.75 litres/3 pints/7 1/2 cups water;
800g/1 3/4lb squash or pumpkin, peeled and thinly sliced (discard innards);
1.3kg/3lb/6 1/2 cups granulated sugar, warmed.

Method: Squeeze the juice from the oranges and pour into a preserving pan. Remove the white membranes and reserve with the pips.
Thinly slice the orange rind and place in the pan, along with the sliced lemons. Tie the orange and lemon pips and membranes in a muslin (cheesecloth) bag with the spices and add to the pan with the water. Bring to the boil, then cover and simmer for one hour.
Add the pumpkin to the pan and continue cooking for 1-1 1/2 hours. Remove the muslin bag, leave to cool, then squeeze over the pan.
Stir in the sugar over a low heat until completely dissolved. Bring to the boil, then boil rapidly for 15 minutes, or until the marmalade becomes thick and reaches setting point (105 degrees C/220 degrees F). Stir once or twice to ensure marmalade doesn't stick to the pan.
Remove the pan from the heat and skim off any scum. Leave to cool for 5 minutes, then stir and pour into warmed sterilized jars. Cover the surface of the preserve with wax discs, then seal. Label when the marmalade is cold and store in a cool, dark place.

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Atpo Cooks

Recent Entries

Easy fudge

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Thanksgiving soup!

Cranberry Braid

Shirred Lemon Eggs

Brunch Menu

Roasted Leek, Turnip and Garlic Soup

Lemon Sugar cookies

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Monastary Pumpkin Bread

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Rainy days and sundays...

Potato Avocado Salad

Artichoke soup

Meme

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Zucchini/Courgettes

Interesting website

Spiced Pumpkin Marmalade

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January 2017

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