To All The Cooks And Bakers

Posted by Mrs.A

on 11/18/12

Hello Everyone,

Hope all is well each of you. So it's that time of year once more and I have always like good homemade food and was thinking about doing this recipe blog in hope that those who read it would add a recipe or maybe even find one that sounds good enough to try and even write a review on how it worked out for you.

I like to cook the traditional way, (on a stove) but as of late, have been looking into brining my meat which I have never done before. There is much buzz on the internet and as you would expect different ways and brining ingredients. I was very close to trying this but learned that you shouldn't use a metal container. So I went out and got myself some large food grade plastic bags i.e.. Ziploc bags, oven roaster bags. Okay so I think I have what I need but ate my initial targeted meat the old fashion way, but I will try again.

While I was out I went to look at appliances, as I have also been interested in pressure cooking. I have a pressure canner, (two actually) but I they are quite big, make a lot of noise and heat the kitchen quickly. So I picked up an electric one. It is awesome and I haven't even cooked in it yet, but before you cook of course, you have to clean the removable parts with warm soapy water and wipe out the inside bottom heating plate as well. Ok, no problem, I did this and started the initial process which is like a test run (I'm thinking) anyway, I didn't empty it when it was done and just unplugged it and went about my business. Well when I got up this morning and decided I should empty it I found that the water was still quite warm. Heck if it was big enough I could of had a relaxing bath, that is how warm it was. Who knew.

So now that you took the time to read this blog (and I thank you) would you have some advice, comment or recipe you would share?

Here is one that is made in a slow cooker:

Old Fashioned Rice Pudding

2 1/2 cups cooked rice 2 teaspoons vanilla

1 1/2 cups evaporated milk 1/2 teaspoon nutmeg

2/3 cup of sugar 4 eggs

3 tablespoons of soft butter 1/2 cup of raisins (optional)

Thoroughly combine rice with all ingredients. Pour into lightly greased stoneware. Cover and cook on high 2 hours. Stir after first hour.

Enjoy!

See all blogs by Mrs.A

Comments:

Mickey : cant wait to make that i love homemade rice on a cold winters day!!!!

Mrs.A : Great Mickey,Hope you let me know how it turned out for you.

Squeaky : Pumkin Bars.2 cups flour 2 cups sugar 1 can pumkin 1 cup oil4 eggs 2 tsp baking powder1 tsp baking soda 2 tsp cinnamon1/4 tsp salt 1 tsp pumkin spice1 cup nuts (walnut or pecan)Mix all together and back at 350 for 20-25 minutes in large 12 X 17 cake pan.Frosting:4 oz cream cheese 1 tsp vanilla5 Tbls butter Powdered SugarBlend all but sugar together. Add sugar to the consistency that you prefer you frosting at.Frost when bars are cool to the touch.

firedup : Hey Mrs.A, tell me what a slow cooker is and I might just try this recipe. I think it's great that you have started a food/recipe blog. Hey, is that pressure canner big enough for two? Nice hot tub eh?Take care.......Gail :P

DH : Blackberry Cobbler. This was a hit at Thanksgiving last year. everyone wanted the recipe. 2 1/2 cups fresh or frozen (thawed and drained) blackberries(do not use blue berries) 1 cup sugar,one cup all purpose flour,2 teaspoons baking powder, 1/2 teaspoon salt,1/2 cup butter,melted and cream whipped cream or icecream, if desire. In medium bowl, stir together blackberries and sugar.Let stand about 20 minutes or untill fruit syrup forms. Heat oven to 375 degrees F. In large bowl, stir together flour, baking powder,salt and milk. stir in melted butter untill blended. Spread in ungreased 8- pinch square pan. Spoon blackberry mixture over batter. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with whipped cream or ice cream. Happy Thanks giving to you all! Donna

Mrs.A : Hi Gail,Sure,they are great for cooking on a very low temperature but most have a high setting as well. You can put into it either just meat or a whole meal. Cooking times vary per recipe but after being away doing whatever life calls us to do, if you put your food in before you go you can come back to a meal that is pretty much ready to eat. I hope you have one and try out many recipes. The slow cooking process helps retain the juices that would normally evaporate when cooking on a stove. There are many good articles that can give more details about the difference between a slow cooker and a crock pot. Here is a link to one... http://jovinacooksitalian.com/category/slow-cooking/Hope this helps.Mrs.A

ambies : I ues a slow cooker for making stews but sounds a challange to make home made rice pudding mmmm yes yummy ambies..

Mrs.A : Hi Ambies, It is really easy! But don't leave the house because the hour goes fast, unles your like me and can't wait to eat it. I like it warm rather than cold. Try it you will never go back to boxed.Alice

ambies : Hate the boxed ones anyway but your version sounds really good just gotta try it will let you know my verdict lol tc Alice x

firedup : I'm hungry! .....and I want some of that blackberry cobbler Donna makes.Thanks A for everything.....GailP.S. Hi ambies

firedup : This thing isn't working correctly.....oh well. Have a great day everyone!

ambies : Hi gail dont give up girl what evers not working lol tc ambies

Mrs.A : Hey Everyone,First I want to say thanks again for all the wonderful and tasty input on my blog.But I have a question....do you think I should move this to forum instead of a blog? It was suggested to me because the forums have a longer life span and others will find it better than in a blog. What do you think? Is it possible for me to copy and paste all of the comments from here to there as well? This is the first site where I have had the opportunity to write a blog so I am not sure and I have only been on this site a few months and do not know how it all works.

Squeaky : Mrs A. 2 1/2 ??? of evaprated milk.. you left that out of the recipe!!!!

firedup : Mrs.A, I think it's a great idea to move it to the forum but I haven't a clue as to how. Maybe one of these computer wizards can come up with a plan. Good luck.

ambies : Hi mrs A Ive always thought the forum was to ask questions on ostomy problems When ive left my poems in the blog section its been fine have have lots of feed backs If it was me i leave it in blogs as its a general blog about food and not a questions on any problems with iloe Lol save you all the hasstle of moving it but personal choice .Tc ambies x

Mrs.A : Oh Squeaky you were right, sorry about that. I fixed it as you can see, it is cups. Thanks for noticing because to me in means you are coping it down to make some. :)Thanks Gail and Ambies for now I think I will leave it right here where it's at and see what happens.

Mrs.A : Oh my heavens, I used my electric pressure cooker yesterday and boy it was great. The menu was an easy one because it was my first attempt. Pork tenderloin (2 lbs.) with red potatoes(4 medium size) and peas. I didn't make my veggies in the pressure cooker because I was concentrating on the meat more than anything else. The Pork had to be browned in the cooker first with some olive oil then the potatoes went on a rack above it and it only took 18 minutes to cook completely....who wouldn't love that. I am looking forward to many more moist, delicious and quick meals ahead.

Mrs.A : Well it's cookie time.....who's baking something new?

Mrs.A : oh and does anyone have a recipe for shoefly pie? i use to but can't seem to locate it.

Mrs.A : Here is one I found on all recipes.comhttp://allrecipes.com/recipe/my-grandmas-shoo-fly-pie/

Mrs.A : ugh, no new recipes to share anyone?

Squeaky : my favorite anytime main dish to make...Potato, sausage,eggs, onion, green pepper, cheese skillet. Seasonings to taste. I use salt, pepper, garlic,and sometimes tobasco.Dice the potaotes( I use med/large in size), fry potato and diced onions until potatoes lightly browned or tender. Crumble fry the sausage in seperate pan. Add a bit of sausage greese to potatoes for added flavor(opitional). When potatoes are just about done add sausage and diced green peppers(can be added earilier if you want green peppers a bit softer and mild in flavor). Scramble eggs and season to taste. I use 1 egg per potato. Add to potato mixture. Cook until eggs are done. Turn off heat and cover top with cheese. I use valveta or mix of valveta and chedder. Cover and let cheese melt in. Serve with garlic bread or biscuts.

Mrs.A : Hi Squeaky, Thanks for sharing this recipe, it sounds delicious and I will have to give it a try as I seem to like all the ingredients. It also sounds easy enough for even the basic cook to do.

Squeaky : new Recipes to share!FRENCH SILK9 Pie Shell2 Sticks Marj.11/2 Cups Sugar2 Sq. or pkg. pre-melted chocolate1 tsp. Vanilla4 EggsCombine ingredients in large bowl. Beat 5 minutes after each egg.(Can be doubled just beat 5 min. after every 2 eggs)Pour into a prepared gram cracker crust. Chocolate crusts work as well. Freeze for at least 24 hours before eating.Keep leftovers in freezer.

Squeaky : Just a note... above recipe calls for one and a half cups sugar not 11/2 cups

Squeaky : THE GOOEY BUTTER PUMKIN BARS Crust1 box yellow cake mix1 eggs1 stick of butter Filling8 oz of cream cheese1 stick of butter3 eggs15 oz of pumkin puree or 2 cups cooked pumkin2 teaspoons of pumkin spice2 and 3/4 cup powdered sugar Perheat oven to 350 degrees To make crust. Beat butter with hand mixer until light and fluffy.Add egg and mix well.Add in cake mix and beat until mixture forms a dough.Press evenly into a 9 X 13 cake pan that has been sprayed with cooking spraySet aside and make filling In large bowl, cream together the cream cheese and butter until it is light and flffy and pale yellow in color.add eggs , one at a time and mix welladd pumkin add pumkin spicesmix welladd powdered sugar one cup at a time and mix well after each cup. Pour into crust and bake for 40 to 50 minutes.Cake should slightly giggle in the center until cooled.Let cool, then place in fridge and cool for another hour before cutting into.Enjoy

Mrs.A : sounds delightful..........thanks for the post.

Mrs.A : Well time for a new try in the electric pressure cooker. Today under the inspiration of another ostomate I am cooking some chicken breast which I browned in onions and garlic and have cooking on low (like in a crock pot)in chicken broth. Looking forward to adding some fresh veggies sliced julienne style with maybe some sliced roasted almonds and if all goes well and I reduce the liquid correctly and if needed thicken it up with some flour, then serve it over a bed of pasta, or maybe even rice. Yum, I'm hungry.

ZaliBee : Red Beans and Rice1-2lbs small red beans (or kidney beans if you have to)CeleryOnionGreen Bell pepperAndouille sausage/hamhock/smoked turkey leg (whichever you prefer)Tony Chachere's Cajun seasoningBay leafCut up all of your vegetables (the Holy Trinity of cajun cooking btw) slice the sausage, clean the beans, toss everything in a pot and simmer for a few hours. (Only add enough of the cajun seasoning to give it a little flavor) Let the water reduce so that it's not too much, remove a cup of beans and smash then return to pot. Now you can add enough of the cajun seasoning to taste. You don't add it to taste while it's cooking because when it reduces down, it will end up being too salty.It should look like beans in a gravy when you are finished.

Mrs.A : Yum, thanks ZaliBee, sounds delicious. Going to have to try this soon.

ZaliBee : Glad you like.

Mrs.A : A great summer time delight.Waldorf Salad Recipe Prep time: 10 minutesIngredients 1/2 cup chopped, slightly toasted walnuts 1/2 cup celery, thinly sliced 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins) 1 sweet apple, cored and chopped 3 Tbsp mayonnaise 1 Tbsp fresh lemon juice Salt Pepper LettuceIn a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Past Member: A fool proof chocolate chip muffin recipe.3 eggs, weigh the eggs and the same weight of butter and sugar in a bowl, whisk the butter and sugar until light and fluffy, (should go lighter in colour) then add 3 desert spoons of cocoa powder, 3 desert spoons of drinking chocolate, the same weight as the eggs in self raising flour, 3 table spoons of milk 3 table spoons of oil. whisk together until it goes a light mousse texture. Then spoon in chocolate chips. I usually use 100g bag of chips but keep a few back to sprinkle on the top. Divide the mix between 12 muffin cases. Sprinkle with choc chips and put in the oven gas 5, check after 24 minutes. you can tell when they are done as the top starts to crack. If not done enough, put back in the oven and check every 5 minutes. Scrummy warm or cold and they keep really well for several days in an air tight container.Enjoy.

Mrs.A : oh this sounds delicious, thank you for sharing. It is a bit hot for the oven right now since it is summertime but I will give them a try late fall or early winter. One question, what temperature is the oven to be set on?

Past Member: Gas Mark 5 or 190 Degrees Celsius

WAB : Love to cook...next time you do your waldorf salad.......try some curry in it..about 3 tbls....the strenghth that you likehere is a new recipe I tried and some of you may be interested to try it also.....is so easy and so delicioushttp://food52.com/blog/7917-rose-levy-beranbaum-s-fresh-blueberry-pieyo u can also do strawberries with this recipe sing the same technique.......is best blueberry pie recipe.....

Mrs.A : Thank you WAB, I will check out the link later on today. Yum, strawberry is one of many favorites, blueberry, not so much, lol.

Mrs.A : Oh my this little blog hasn't been active in some time. Wonder if anyone else likes to share recipes.I have been on an asian veggie kick this week and trying to learn how to use some of them in my recipes. Bok choy is the one I have used recently and it was pretty good. I just sauteed it in a wok with EVOO, garlic, onion, ginger, toasted sesame seed oil. Once the onion, garlic and ginger were heated and began giving off their aroma I quickly added my already washed,and roughly chopped bok choy white parts and kept stirring for about 3 minutes or fork tender, then added the tops or the green part so it wouldn't wilt to much. It was light and delicious.

LadyHope : One of my favorite recipes, and it is easy, Baked salmon with a brown sugar glaze. A chef at a restaurant in La Jolla, CA shared his recipe with me many years ago. All you need is a filet of salmon, brown sugar, parsley, a pinch of seasoned salt and pepper. Rinse the salmon, sprinkle salt and pepper according to taste and pack brown sugar on top. Really pack the brown sugar. Bake in the oven until done - time depends on the piece of fish. Garnish with parsley. The brown sugar caramelizes on the salmon and the taste is out of this world. Enjoy! LH

Mrs.A : That sounds delightful LadyHope! Thanks for sharing, I hope to get a chance to try a taste.

LadyHope : Thanks Mrs. A! Please let me know what you think after you give the recipe a try. Enjoy! LH