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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/12/2008 11:57:40 AM | For the meatloaf lovers: I used this one in my cafe and it went sensational.
Ingredients
1/2 cup Brown Sugar
1/2 cup Ketchup
3/4 cup milk
1 1/2 lbs. lean ground beef
2 eggs, beaten
1 1/2 tsp. salt
1/4 tsp. pepper
1 onion, chopped
1/4 tsp. ginger
1/4 cup cracker or bread crumbs Preparation Spray a loaf pan with nonstick spray. Press brown sugar and spread ketchup on bottom. Mix all remaining ingredients together and shape into loaf. Place on top of ketchup and brown sugar. Bake at 350 for 1 hour. Turn upside down to serve.
Added variation:
Sometimes I will cook rice seperately and when adding all my ingredients I add the rice. Use your own judgement as to how much out of 1 cup cooked rice. Enjoy!
Kaypos1 | |
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drj
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Joined: 10/15/2006
Msg: 1077 | |
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drj
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Joined: 10/15/2006
Msg: 1078 | |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/12/2008 12:29:57 PM | | I have got to try this recipe jooliebugg, it sounds so simple and good. Wow I am glad I saw this forum. I get tired of fixing the same ole things but hey if you ever want recipes for cajun food I have them | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/12/2008 12:39:35 PM |
Hey, damon. Whajah bring me?
I dunno, Vulf... For some reason I'm thinking about negimaki. I think it's the onion inspiration. I love those scallions.
I've been sitting here wracking my brain- I think it got freeze-dried or something. Creative juices just won't flow!
The other night, I took the remnants of my lamb roast, cut it into medium-small chunks... A little olive oil in a saute, a couple potatoes and a Vidalia onion, little rosemary, basil, S&P, tossed the lamb in finally. Added my leftover lamb gravy and simmered it about 45min.... Spring mix and balsamic vinagrette ... Yum!
I don't know, Vulf. Dang, I was a bogart and ate all the lamb...
Hmmmm....?
-damoN-    | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/13/2008 9:49:05 PM | Kaypos21:
I'm going to make your recipe for meatloaf tomorrow night. Sounds delicious ...only thing is that my family is so used to the way I make a meatloaf and seem to put their nose up at any other recipe that I use to make it.
Hopefully yours will make the grade. Wish me luck and, I'll report back.
Tonight I had leftover chili that I defrosted and made some Jasmine white rice on the side. Yummy. Nothing too exciting.
Gotta finish up all the stuff in the freezer before any major storms or hurricanes might (possibly?) come my way. Hopefully not!!!
~~Beth~~
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/14/2008 7:56:00 PM | You know, I really like deep-fried turkey. Man, that's some good stuff, but it isn't always easy to find, convenient to prepare, and who ever saw a lunch-box big enough to put one in?
Enter the deep-fried Cornish hen!!!
I was just thinking what I'd demolish if it were in front of me right now, and those little suckers popped into my mind. I remember, I used to get 'em at Gee-Cee's truck stop in Toledo, WA when I was going south toward Portland. It was always such a PITA to get out of Seattle, or even down as far as Olympia traffic can get gnarly, so I'd just get outta dodge quick as I could, knowing I'd get one of those little birds in an hour and a half or two.
Dangit, I'm makin' myself hungry!!!
-damoN- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/14/2008 9:21:33 PM | Tonight was a green curry, Thai style, with roasted red bell pepper and the big shrimp. I dosed it with Clementine orange juice for a little variety. Those little jars of curry paste are the shinizzle! Back when, I used up two of them on the label recipe before I tried anything else. They're that good, and so easy to use.
I've got dough rising overnight for bread. Ever since that no-knead recipe appeared in the Times, I'm making all my bread again. It's too easy not to, and better than anything in the store.
Holly Hunter was back on TV tonight, and nekkid yet again! Truly, the stars are aligned. That is one trim 40-something.
Chores!
Vulf  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/14/2008 11:17:00 PM | | Just hadda come in the room and tell ya'll , i am making shrimp bruschetta tonight... with the little skivers of fresh garden grown jalapeno in the back strip... wrapped in home grown bacon and finished on the grill....yummy!!!!!! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/15/2008 2:02:05 PM | Just got done boiling a chicken whole. I'll split it in half and grill it for flavor.
Along side I'm grillin some squash, carrots and onions on skewers. I mix a half cup soy sauce with 1/8 cup syrup (honey and molasses work great as well). I spritz some on and keep spritzing til it glazes. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/15/2008 2:42:46 PM | Geez, Redneck... I'm sure glad you firmly struck the "w" when talking about boiling a chicken whole. I'm watching No Reservations, and Bourdain was just eating some chicken innards, lol...
I keep spritzering until the bottle is empty, hehehe. Found some decent, reasonably priced(cheap) California Red, about 14%. I'm gonna spritzer for a while, yet. It was a BIG bottle!
Pork, stirfried with onions, mushrooms, potatoes, fresh herbage... Reserved and thickened renderings, threw the lot back in for a simmer... Some home-made German potato salad, spring greens again with balsamic...
Spritzering again just now. Thinking about chicken wholes... Bourdain is sicker than I am!
-damoN- | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/15/2008 9:04:27 PM |
HawaiiUncle(yeah, I caught your post right before I left for vacation. I cringed 'cuz I knew you were right, and I 'preciate you cringin' for me- Dangit, I've always loved the Eagles, so I changed a few words to one of their songs, "PUSH it to the limit...")
I'm of doing my DIRTY LAUNDRY while drinking a TEQUILA SUNRISE and thinking that IN THE LONG RUN I'm going back to BUSINESS AS USUAL and cook some chicken and I CAN"T TELL YOU WHY but some cauliflower too.
ONE OF THESE NIGHTS my LIFE IN THE FAST LANE will convince me to TAKE IT EASY and go for dinner at THE SAD CAFE as a LAST RESORT instead of being a DESPERADO with a burger and salad.
I CAN"T TELL YOU WHY I don't DO SOMETHING about all that fish that's ON THE BORDER in my fridge but I'll GET OVER IT. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/16/2008 2:22:02 PM | Yay to Kaypos!!  
Just made your meatloaf. My boys tell me I'm a chef! That is some gooooooddd stuff.
I made some chicken breast just in case and when I flatened them I discovered that you should put plastic or something around the meat before you smack it! The boys laughed and said "it's already dead just mash it a little!" I just blamed vulf. So there! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/16/2008 2:29:28 PM | Awesome and inspiring! I might just get out the old Martin and the pen and paper, see if I can compose something worthwhile.
In the meantime, I've got some pork and beef that I marinated in jerk seasoning simmering on the stove with some onions, potatoes, peppers, cut cloves of garlic and a few other odds and ends. Got me a hunk of Cuban bread from our local mercado/paneria to sop up the gravy with... It's raining cow/flat rock here just north of Tampa, so I thought some rib-stickin' comfort food was in order!
Uncle, that was an artful bit of prose there, friend! Hope ya'll are well today.
-damoN-  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/16/2008 3:35:37 PM | First time in ages that I don't have anyone to cook for tonite. Going to go outside and plant some perennials that I have to get in the garden. Maybe later, some tilapia done with balsamic the way this one gal posted under the "something's fishy" thread! Then again, there is always ice cream! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/17/2008 12:45:26 PM | Wow!
There has been a lot of good eating/cooking going on here.
I spent a week in GA with my mom and got a lot of my favorites cooked by her. Nothing like mom's cooking...I probably gained 20 pounds.
I have a turkey breast cooking...not making all the sides or a big dinner, just gonna have turkey and swiss sandwiches on a sub roll later.
Hey Damon...nice to see you on here. Hope you stick around (in other words behave). | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/17/2008 2:16:19 PM | Gee, thanks Naughti! I'll sure try, but my inner imp is incorrigible...
Glad you had fun with Mom. It's always good to venture back to the good old days. I spend a fair amount of time these days remembering things like Aunt Vern's yummy guava jelly on fresh biscuits, Thanksgiving at my grandparents, grilling Redfish with Dad... They're all gone now. Makes you glad for having enjoyed those things while they were still here. Getting older has it's melancholy times, anymore. But, good memories are a blessing.
Poor turkey!
-damoN- | |
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tedal
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Joined: 11/10/2007
Msg: 1094 | |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/17/2008 2:59:04 PM | | Easy supper, one ciabbatta per person, slice in two, drench both sides with olive oil, layer one half with a few sliced peppers, onion, mushrooms, tomatoes and leftover meat (chicken is great for this) top it off with mozzarella cheese. put the top back on; wrap it up in baking paper and squash it down. Then bang em in the oven on gas mark 4 ( 180 for an electric oven) for about 15 - 20 minutes and enjoy, it 's so easy to do the kids will love helping and eating them lol. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/17/2008 3:19:12 PM | | All those left overs...what to do with them???? I take my leftovers from a few days, roasted chicken or beef, even pork...asparagus, squash...you get the idea.....chop them up....chop some onion, vidalia, if you have it.....Take a purchased pizza crust, or make yours if you are that good of a cook.....on the pizza crust sprinkle a small amount of olive oil, dust with a bit of garlic salt (to your taste)...you can always add, but never take away....smear on a little tomato sauce (if you can find the small cans that are tomato sauce with basil and oregano, it is better), top with your left overs, top that with any kind of cheese you like (I use mozarella and parmesan), stick in the oven on the rack(it will not cook on the bottom if you put on a pan). Cook about 10-15 minutes 375-400 depending on how hot your oven gets...pizza will be bubblie and browned a little on top when done....vwala......best pizzas, always different, always fresh, never throw away your left overs! You can purchase the pizza crusts in thin or thick (I like thin) and large size or three small (single serve) per package. After you have saved money on making about a hundred of these pizzas, you can buy yourself a gallon of gasoline! CG | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/18/2008 11:18:43 AM |
Enter the deep-fried Cornish hen!!!
What a cool idea!
Damon: Have you done one yourself?
It makes me laugh thinking about it but I want to try it.
If the rain lets up it is going to be some bacon, cheese burgers tonight.
I have gotten to where if I can't cook certain food on the grill (like burgers, steaks, ribs) I just don't want them.
Think I'll drink a beer while waiting on the rain to quit.  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/18/2008 11:31:16 AM | Recipe for Delicious
So I invented a new food today, it’s called Surprise Cake, this is how you make it:
Go to a friend’s house where you are relatively unfamiliar with their kitchen, and don’t check to see if they have the stuff you need before you start.
Start with a bananna bread recipe, but your friend probably doesn’t have shortening, so use butter. Throw in some raisins because they’re there, and nutmeg, and a little clove but you can’t find any cinnamon so don’t use that. Sprinkle in some oatmeal, because it will add some fiber, and then decide to dump a whole lot in accidentally. Add some shortening because you just found it behind some valentine’s day sprinkles, and set the sprinkles aside for later. Make sure when you add the banannas they are well beyond the edible stage and the color of... brown. Discover some pecans in a dark corner, chop then up, and throw them in. Send your friend to the store to get eggs. And Pepsi.
Stir.
Start to pick out a few raisins because there are too many, then give up. Preheat the oven to 325, and spoon the batter into oddly-sized muffin tins that have been buttered and sprinkled with sugar. Sprinkle sugar on top of the dough, and then top it off with the Valentine’s day sprinkles.
Don’t use a timer, just check it when you remember and it will be done in around 45 minutes.
Oh, yeah, and you can only use one arm during all of this. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/18/2008 12:56:21 PM | Very simple..
warm, fresh crusty baguette with king prawns marinated in fresh garlic and chilli and good olive oil served on a little bed of rocket and raw spinach that wilts just enough with the heat of the prawns.
Sometimes the quickest and easiest can be just what the doctor ordered! Especially when it smells so good. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 7/18/2008 1:07:10 PM | For a really good cheesecake that will stand the use of low fat andreduced sugar alternatives;
Melt a good dollop of butter, whilst thats on the heat use a pastry brush to steal a bit to grease a sponge tin - the spring release type if you have one!
Bash up a small packet of digestive biscuits with a rolling pin, don't forget to buy ones that come in a decent wrapper that wont bust half way through!
Add the biscuits to the butter, they should all absorb a bit if butter but you shouldn't be able to actually see butter and it should still be a loose crumbly mixture if you've got the proportions right.
Press that into a tin and stick it in the fridge.
Whilst that sets a bit, zest and juice a lemon. Add a pack of powdered cream alternative such as Dream Topping, a pack of cream cheese such as Philadelphia, and as much milk as it takes to get it to whip up, but obviously it will be heavier than if you'd made the Dream Topping on its own.
Pour that on the biscuit base.
Leave that over night if you can, then pour over Black Cherry Pie filling.
This is so simple you'll never believe me about how yummy it is!
Most of my recipies I can't share because I dont know how much I use when baking, I just kinda guess and work it out by the texture. | |
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