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Old 03-09-2015, 04:10 PM   #301
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I made a pistachio based recipe once (Iforget what), and it said if you use the salted ones just leave the rest of the salt out of the recipe. If you can find raw and unsalted I would go with that, but roasted and salted worked fine for me.
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Old 03-26-2015, 01:47 PM   #302
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I made a batch of Alluvias (a Spanish bean soup that my grandmother used to regularly make) today and it is in its final simmering stage so I thought I would share the recipe since I haven't seen it anywhere other than in our family.

While it is good when the cooking is complete, I find it best to refrigerate overnight and reheat the amount you want to eat on the stove. Also, I like to add a tablespoon of vinegar to the bowl of soup, and eat the soup accompanied by slices of crusty Italian or French bread.

Delightful on a cold or rainy day. We actually sometimes have this bean soup, bread and a salad for a light dinner.

-----------------------------

Pick over 1# of pinto beans (~ 3 1/4 cups). Cover with water and soak overnight (optional). Rinse beans and put in a large pot adding 3 1/2 quarts of cold water, 1 chopped medium onion, 5-6 cloves of garlic (pressed) and 1/4 cup of olive oil. Simmer for 4 hours.

In a frying pan, fry 1 clove of garlic sliced thinly in 1/2 cup of olive oil until the garlic is dark brown but not burned. Remove from heat and let cool 4-5 minutes. Remove garlic and discard and add 3/4 tablespoon of paprika and dissolve in the garlic infused oil. Add this mixture to the pot of beans and simmer for another hour. Add salt to taste.
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Old 03-26-2015, 01:55 PM   #303
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While I'm at it, I figured that I would share a unique salad dressing recipe that is a family favorite.

Mix 1/4 cup of cider vinegar, 1/4 cup of ketchup, 1/4 cup of Vermont maple and 1/2 cup of vegetable or canola oil with Good Seasons Dressing mix (or 2 tablespoons of copycat mix for us LBYM folks). Shake. Best if refrigerated for a couple hours before using. Will keep for quite a while.
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Old 03-26-2015, 04:43 PM   #304
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Delightful on a cold or rainy day.
I must say, one of the (few) negatives about wintering in FL is it pretty much never being soup weather.
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Old 03-28-2015, 03:33 PM   #305
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Wheat/Bran Muffins

An RN I knew in college gave me this recipe. She said, "these'll set you right".

1 c whole wheat flour
1 c bran
2 eggs
1 c milk
1/4 t salt
4 T baking powder
4 T brown sugar
6 T raw sunflower seeds
3 T oil

Place all dry ingredients in food processor and process until sunflower seeds are ground to your liking and ingredients are blended.

Add remaining ingredients (eggs, milk, oil) and blend.

Spoon into muffin tins and bake at 375 degrees for 10-15 minutes until lightly browned.
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Old 03-30-2015, 07:57 PM   #306
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I must say, one of the (few) negatives about wintering in FL is it pretty much never being soup weather.

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Old 08-12-2015, 07:14 AM   #307
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Dinner last night jogged my memory back to the recipe thread and this thread about cooking chicken breast. DW prepared chicken cutlets, something she rarely cooks, and they were tasty She used this recipe (baken chicken with tarragon), which involves baking them in broth enclosed in tin foil. The level of difficulty was not high, I could probably do it. Lots of flavors, moist meat. We had wild rice and sauteed spinach on the side.
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Old 01-12-2016, 04:11 PM   #308
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I've acquired a taste for turmeric ginger tea lately. Both supposedly have great health benefits so I thought I'd try them in a tea. Definitely an acquired taste but warming and good on a cold winter day!
1 tsp of turmeric (or as much as you can stand)
some minced ginger
pinch of cinnamon
Steep in boiling water and serve with or without a splash of almond milk
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Old 01-14-2016, 04:14 PM   #309
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Old 03-26-2016, 01:18 PM   #310
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Bacon & Eggs;



I love the flavor of eggs fried in bacon fat. Always have, Ma used to make them that way. Sunnyside basted. She would fry up a whole pan of bacon then crack the eggs into the resulting lake of fat and spoon the hot grease over them. Wonderful.

But not so healthy eh? I wanted the flavor but not the heart attack. So I learned how to flip eggs. I broke a lot of eggs (and they went to the trash) learning this skill but hey education is not free and eggs are cheap. Now I flip almost perfect.

So, 2 slices of bacon cut in half and fried in the "flippin' pan", then pour out most of the fat ~90%, just leave a little bit. Crack the eggs, flip and slide on the plate. Excellent. The flavor is there and not the puddle of grease to go with it.
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Old 03-26-2016, 04:00 PM   #311
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That sure brings back memories, Robbie. My dad loved his eggs sunnyside basted in bacon grease as well. Those look awesome!
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Old 03-26-2016, 05:27 PM   #312
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Thanks!

I worked at a "family restaurant" washing dishes when I was going to school on summer break. The cooks there never turned eggs with a spatula, they just flipped them in the pan. Seldom did they break. You have to get the right "tip down, slide forward, flip and catch with down moving pan" and you don't break the yolks. It's not hard to learn but you'll go through a couple dozen eggs. I gave up trying to turn them with a spatula, they always broke.
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ER Forum Cookbook -- Recipe Posting Thread
Old 03-26-2016, 05:48 PM   #313
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ER Forum Cookbook -- Recipe Posting Thread

We call eggs cooked in bacon "dirty eggs" and there is nothing like the flavor of a little bacon grease to make most kings taste better!

Edit: damn phone. Things! Things!
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Old 03-26-2016, 05:50 PM   #314
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We call eggs cooked in bacon "dirty eggs" and there is nothing like the flavor of a little bacon grease to make most kings taste better!
And what it does to the flavor of queens is beyond description!
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Old 03-28-2016, 12:36 PM   #315
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we call eggs cooked in bacon "dirty eggs" and there is nothing like the flavor of a little bacon grease to make most kings taste better!

Edit: Damn phone. Things! Things!

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Old 03-28-2016, 07:11 PM   #316
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Originally Posted by RobbieB View Post
....I love the flavor of eggs fried in bacon fat. Always have, Ma used to make them that way. Sunnyside basted. She would fry up a whole pan of bacon then crack the eggs into the resulting lake of fat and spoon the hot grease over them. Wonderful.

But not so healthy eh? I wanted the flavor but not the heart attack. So I learned how to flip eggs. I broke a lot of eggs (and they went to the trash) learning this skill but hey education is not free and eggs are cheap. Now I flip almost perfect.

So, 2 slices of bacon cut in half and fried in the "flippin' pan", then pour out most of the fat ~90%, just leave a little bit. Crack the eggs, flip and slide on the plate. Excellent. The flavor is there and not the puddle of grease to go with it.
FIL loved the sunnyside basted eggs. I do too but typically do it the way you describe in the last paragraph. I flip them with a spatula and rarely break them.

My indulgence is rather than butter my toast I dip the toasted bread in the bacon grease for a count of two.
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Old 03-29-2016, 01:33 PM   #317
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I take bacon grease from our microwave drip pan I use to cook bacon and store it in a jar in the fridge. I then use it to pan fry and sauté everything from chili meat to eggs to pork chops.
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Old 03-29-2016, 02:47 PM   #318
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I take bacon grease from our microwave drip pan I use to cook bacon and store it in a jar in the fridge. I then use it to pan fry and sauté everything from chili meat to eggs to pork chops.
Do not forget fried cabbage. Bacon grease, bacon bits and lots of fresh ground black pepper.

BACON!

heh heh heh - still make it once in a while after leaving New Orleans.

And then there's Bison stuffed Mirliton as a Kansas twist instead of Shrimp.
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Benihana Steak
Old 04-06-2016, 05:46 PM   #319
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Benihana Steak

I'm getting good at this;



Start with a heavy Lodge cast iron griddle, spread a little grape seed oil and heat on medium until the oil just starts to smoke. Lay down a tenderloin and sear both sides then cube with a "well worn" fillet knife and dollop on the garlic butter and dust with S&P. Toss until red goes away on sides pull and place in a warm oven.

Then the mushrooms and scallions go down with more garlic butter wait a minute and then the bean sprouts over that. Douse with a liberal dose of soy sauce which makes "big steam" and cover with a pot lid. Wait a minute, remove lid, toss the veggies and replace the lid. Another minute pull the veggies and the meat from the oven and enjoy!
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Old 04-30-2016, 08:57 AM   #320
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What to do with the daunting task of eating an 8 lb pork butt? I got it on sale for .99 a lb and this was the smallest one they had!

Meal one: We cut off a piece and roasted it in the oven with a teriyaki/pineapple glaze, served it with rice and corn because that was already cooked and needed used up.

Meal two: BBQ pulled pork sandwiches and Bushes beans. I do my pulled pork in the crockpot using onions, chicken broth, garlic powder, and black pepper. I just add the BBQ sauce when ready to serve.

Meal three: recipe experiment from the internet. Into the crockpot with dry onion soup mix, red wine, soy, garlic, and black pepper. Since it is still cooking, I am not sure how it will turn out.... I will raid the pantry for some kind of potato dish and I have some snow peas and carrots to use as the veggies.

This was pretty economical as I fed 3 people for 3 meals. I probably have 8-10 servings of leftovers for lunches this next week too.... Of course, no one will want to see pork for a while after this week! I guess I will have to do chicken and beef dishes for next weeks cooking spree.
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