Hi everyone. I thought it would be nice to start a household tip and recipie thread. Share any household or cooking tips that you know actually work and please post any recipes you would like to share. You can also post any kind of questions concerning cooking or household stuff. As many people as we have here someone is sure to know the answer.
Ok, here are some from me.
Keeping celery. I use celery a lot for cooking and I also eat it as a snack. But after a couple of days my celery always went limp and rubbery. Ok, as soon as you get it home from the store remove it from the plastic. Wrap a couple of damp paper towels around it and wrap it tightly in aluminum foil. Make sure you use enough to cover all the celery and then put it in the fridge. It stays crisp much longer.
When you use celery for cooking or snacking the threads are totally annoying. They also make it hard to chop the celery. Use your vegetable peeler and peel the stalk before you eat it or chop it. It's much easier to chop or eat without the threads.
To keep lettuce fresh longer wrap a couple of dry paper towels around it and then wrap it tightly in foil. You want to keep lettuce dry. If you buy the pre cut salad mix after you open it place a paper towel in the bag with it and close it tightly. It will last longer and stay crisp. Lettuce needs to be kept dry before you use it.
Carrots need to stay moist. You can leave them in the plastic they came in but after you open the plastic put a damp paper towel in with them and seal the plastic well.
To keep onions longer don't keep them in the fridge. Use a brown paper bag such as a lunch bag. Use a hole punch to make holes in the bag, like four rows of holes from the top down. Then put your onions in it and fold the top closed. Onions last a long time storing them like that.
And a warning about baking soda. I used to use baking soda to freshen the carpets and I put it on my mattress before vacuuming it. Our vacuum cleaner stopped picking up lime it used to and started getting a weird odor when I used it. Like an over heating smell. I found that strange since the vacuum is only 3 years old. I took it to the service center and they guy took it apart and there was white dust all over the motor. It was baking soda residue. The service guy told me baking soda is the kiss of death for a vacuum. He said when you keep vacuuming it off the carpet baking soda dust builds up on the motor over time and can cause over heating. It cost $120.00 for the guy to clean out the motor. Needless to say I use fabreeze spray to freshen things now.
Here is a Mac n cheese recipie. I've tried different recipes for Mac n cheese. My brother is a Mac n cheese snob and he really likes this recipie as does everyone else. It's not difficult but it is time consuming. But it's totally worth it.
1 box of elbow macaroni.
1 8 oz block of extra sharp cheddar cheese.
1 8 oz block of mild cheddar cheese
1 8 oz block of Colby/Jack cheese.
4 oz /1/2 block of cream cheese.
Grated parmesan cheese.
3 tbsp of flour.
3 tbsp of butter.
2 cups of half n half.
1 cup whole milk.
1 cup of bread crumbs.
Cook your pasta. Don't add oil to the water when you cook it. After you drain the pasta don't rinse it and pour it back into the pot and put a lid on it and set it aside. You want it to stay warm. In a large saucepan melt the butter over medium low heat and whisk in the flour and cook it 2-3 minutes to cook out the flour taste. Lower the heat to low and slowly add the half n half
and milk. Use a whisk and whisk it until there are no lumps. Keep the burner on low and let the milk and half n half get hot. It's tempting to turn up the heat but don't do it. Milk and cream can scorch in a heartbeat. Once the milk is hot add the cheese. Add it one handful of cheese at a time and whisk it in. Make sure each addition of cheese is fully melted before adding more. Pull your whisk up and look at it. If there are clumps of cheese hanging on it the cheese isn't fully melted. After you add all the cheese take it off the heat. Stir the macaroni to make sure none of it is stuck together and then pour in the cheese sauce and mix it really well. Pour it into a casserole dish and spread it evenly. Mix the bread crumbs with some parmesan cheese. I use the parmesan cheese in the can. I just add a couple of shakes to the bread crumbs. Then mix in 2-3 tbsp of melted butter. Sprinkle it on top of the Mac n cheese evenly. Bake it for 20 minutes at 350. Put a ramekin dish with water in the oven with it. It keeps it from drying out.
This is sooo good! This recipie makes a lot but it freezes very well. Just wrap it well in foil and put it in the freezer. I don't have to worry about leftovers at my house with 3 guys that love Mac n cheese.
About the cheese, don't use the pre shredded cheese. They add a stabilizor to it or something because it doesn't melt smoothly. Get the blocks and grate it yourself. I use a box grater. You could use a food processor but for me it's more trouble than it's worth. When the shredding disk on my food processor spins it creates friction heat and the cheese heats up and gets stuck all between the feed tube and the cover which is tedious to try and dig out.
You can use any kind of cheese you like as long as it melts well. I know some people use velveta cheese but I don't see the point in making homemade Mack and cheese when you can get velveta Mac n cheese in a box.
You mentioned peeling celery. A friend taught me to peel asparagus so that you can eat the whole stock. Otherwise its tough near the ends. It grills or roasts faster and any seasoning is absorbed well. Tasty.
my GF has a ton of these types of things, we mostly make our own supplies for household cleaning, so lots of all natural things or nearly all natural.
example: Laundry detergent
3 tbsp boraax
3 tbsp washing sods
2 tbsp dawn
1/2 gallon of warm water
Dish washer powder
1 cup borax
1 cup washing soda
2 unsweeted lemon koolaid packets or 2 tbsp citric acid. (unsweeted lemon koolaid packets are essentially citric acid lite)
Quote from: JudiBlueEyes on July 29, 2018, 12:49:47 PM
You mentioned peeling celery. A friend taught me to peel asparagus so that you can eat the whole stock. Otherwise its tough near the ends. It grills or roasts faster and any seasoning is absorbed well. Tasty.
Oh cool. I will have to try that. I love asparagus.
Just have to post this one as I have seen way too many people who can not even cook an egg properly.
You do not need to have the heat on high on a stove in order to cook...especially not eggs.
Also only add salt to eggs or fresh veggies (when sauteing) towards the very end unless you want to draw the moisture out.
speaking of drawing moisture out.
raw fish: salt lightly, let sit, and then press with a cloth or paper towel to get the moisture out before cooking, that includes for batter frying (Your Welcome for that one.)
Quote from: LexieDragon on July 29, 2018, 02:24:24 PM
Just have to post this one as I have seen way too many people who can not even cook an egg properly.
You do not need to have the heat on high on a stove in order to cook...especially not eggs.
Also only add salt to eggs or fresh veggies (when sauteing) towards the very end unless you want to draw the moisture out.
speaking of drawing moisture out.
raw fish: salt lightly, let sit, and then press with a cloth or paper towel to get the moisture out before cooking, that includes for batter frying (Your Welcome for that one.)
You're so right about the high heat. My brother has burned so many things using the stove because he puts the burner on high for everything when he tries to cook. He reasons that high heat will make whatever it is cook faster. You haven't lived until you've had scrambled eggs with scorch marks that have the consistency of dust.
Quote from: Julia1996 on July 29, 2018, 02:30:03 PM
You're so right about the high heat. My brother has burned so many things using the stove because he puts the burner on high for everything when he tries to cook. He reasons that high heat will make whatever it is cook faster. You haven't lived until you've had scrambled eggs with scorch marks that have the consistency of dust.
(https://memegenerator.net/img/instances/x300/55841677.jpg)
So about that huh?
although, I have to say...my GF does not care for my french style scrambled eggs...the secret ingredient is pretentiousness...
Quote from: LexieDragon on July 29, 2018, 02:36:02 PM
(https://memegenerator.net/img/instances/x300/55841677.jpg)
So about that huh?
Lol, if anyone could burn water my brother could.
umm...don't use the sudsy dishwashing soap in a dishwasher. It gets messy.
Quote from: DustKitten on July 29, 2018, 03:03:37 PM
umm...don't use the sudsy dishwashing soap in a dishwasher. It gets messy.
Lol good one.
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Oh. Do not put prep knives in the dishwasher.
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Stir the water before dropping an egg in to poach.
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Quote from: Julia1996 on July 29, 2018, 10:34:14 AM
About the cheese, don't use the pre shredded cheese. They add a stabilizor to it or something because it doesn't melt smoothly. Get the blocks and grate it yourself. I use a box grater. You could use a food processor but for me it's more trouble than it's worth. When the shredding disk on my food processor spins it creates friction heat and the cheese heats up and gets stuck all between the feed tube and the cover which is tedious to try and dig out.
Agree with you on the food processor. I got one as a gift I tried it a couple of times didn't do anything I could not do better with something else, and such a pain to clean also took more storage space than it was worth.
Yea food processors are all but useless. A mandolin is faster and easier to clean for me.
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Quote from: LexieDragon on July 29, 2018, 03:31:01 PM
Yea food processors are all but useless. A mandolin is faster and easier to clean for me.
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I have a really good food processor and I love it for certain things but for cheese I find a box grater much easier. And for slicing I LOVE my mandolin. And I also love my spirolizer.
Quote from: Julia1996 on July 29, 2018, 04:12:10 PM
I have a really good food processor and I love it for certain things but for cheese I find a box grater much easier. And for slicing I LOVE my mandolin. And I also love my spirolizer.
Heh. I honestly find that anything my multifunction multi attachment processor can do I can typically do faster without it when you factor in set up and cleaning
I love it for those things I can not do. But I have been told that I am fast with knives tbh.
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I have found that the Dawn brand dish soap helps get out grease and oil stains.
It takes it out of clothes, aprons, towels, and carpet. I also put it down where I spilled motor oil on concrete and it breaks the oil spill down. Yes, it works well on dishes and pots and pans!
Chrissy
Here are some tips on making better drip coffee. This isn't for the coffee snobs. If you're the type of coffee snob who would row the amazon for a bag of gourmet coffee beans that some animal has eaten and then shat out or you have a coffee machine as complicated as a nuclear reactor that cost more than your stove, you can skip this post.
If your coffee maker is dirty the coffee won't taste good. To clean it run 4 cups of vinegar through it. After it finishes the cycle pour the vinegar back in and do another cycle. Then run a whole coffee pot of water through it. I clean my coffee maker once a month.
Salt and egg shells take the bitterness out of less expensive coffee. Add a small pinch of salt and some eggshells to the coffee before you brew it. I got this tip from my grandma. I know it sounds weird but it works. Just rinse out the eggshells and let them dry. Then crush them into small pieces. Sprinkle a spoonful of them over the coffee before you brew it.
Two problems with drip coffee makers are that they don't get hot enough when they brew and then then the coffee gets bitter from the coffee pot sitting on the heating element. Run a pot of water through the coffee maker before you put the coffee in it. Then pour the pot full of hot water back in to brew the coffee. As soon as the coffee is done brewing pour it into a thermal carafe instead of leaving it in the coffee pot on the heating element.
These tips are for less expensive brands of coffee. We drink a lot of coffee at my house so I get the big container of Maxwell house. It would cost a lot to use those small bags of dunkin donut coffee or Starbucks. The expensive coffee is for after everyone leaves. Lol
While it's not particularly revolutionary or clever, the instant pot and clones are a really great time saver for cooking.
It's basically a high tech pressure cooker so you can prepare things extremely quickly. Cook a pound of pasta in 5 minutes, a rack of baby back ribs goes from raw to falling off the bone in half an hour, that sort of thing. My partner got me one for my birthday and I love the thing. It's basically my grandmother's pressure cooker with way better controls.
Quote from: Colleen_definitely on August 03, 2018, 09:52:03 AM
While it's not particularly revolutionary or clever, the instant pot and clones are a really great time saver for cooking.
It's basically a high tech pressure cooker so you can prepare things extremely quickly. Cook a pound of pasta in 5 minutes, a rack of baby back ribs goes from raw to falling off the bone in half an hour, that sort of thing. My partner got me one for my birthday and I love the thing. It's basically my grandmother's pressure cooker with way better controls.
I have a pressure cooker. How is an instapot different? ?
It is self contained and plugs into the wall so there's no stove required. It has a built in timer, built in temperature and pressure control, different modes to do everything from pressure cooking to baking to even making homemade yogurt. Basically it's a regular old pressure cooker with a computer controller added to it, and it manages to make it far more useful.
Quote from: Colleen_definitely on August 03, 2018, 10:24:01 AM
It is self contained and plugs into the wall so there's no stove required. It has a built in timer, built in temperature and pressure control, different modes to do everything from pressure cooking to baking to even making homemade yogurt. Basically it's a regular old pressure cooker with a computer controller added to it, and it manages to make it far more useful.
Oh ok. My pressure cooker is electric and has digital controls but it's only a pressure cooker. I didn't know they made pressure cookers that you use on the stove.
Yep, the normal/old fashioned ones used a stove. I have a big one that I use for pressure canning.
Quote from: Julia1996 on August 03, 2018, 08:48:42 AM
Here are some tips on making better drip coffee. This isn't for the coffee snobs. If you're the type of coffee snob who would row the amazon for a bag of gourmet coffee beans that some animal has eaten and then shat out or you have a coffee machine as complicated as a nuclear reactor that cost more than your stove, you can skip this post.
If your coffee maker is dirty the coffee won't taste good. To clean it run 4 cups of vinegar through it. After it finishes the cycle pour the vinegar back in and do another cycle. Then run a whole coffee pot of water through it. I clean my coffee maker once a month.
Salt and egg shells take the bitterness out of less expensive coffee. Add a small pinch of salt and some eggshells to the coffee before you brew it. I got this tip from my grandma. I know it sounds weird but it works. Just rinse out the eggshells and let them dry. Then crush them into small pieces. Sprinkle a spoonful of them over the coffee before you brew it.
Two problems with drip coffee makers are that they don't get hot enough when they brew and then then the coffee gets bitter from the coffee pot sitting on the heating element. Run a pot of water through the coffee maker before you put the coffee in it. Then pour the pot full of hot water back in to brew the coffee. As soon as the coffee is done brewing pour it into a thermal carafe instead of leaving it in the coffee pot on the heating element.
These tips are for less expensive brands of coffee. We drink a lot of coffee at my house so I get the big container of Maxwell house. It would cost a lot to use those small bags of dunkin donut coffee or Starbucks. The expensive coffee is for after everyone leaves. Lol
oh wow, there's some cool stuff in here! I wanna try that little trick of running the water through the machine first to warm it up! and I probably should clean out my coffee maker, I haven't done that yet and I've had it for a few months! I don't think I'll be trying the eggshells thing though, it sounds neat but I don't really buy bad coffee lol, so I don't think I need to take any bitterness out
can we discuss mixers? I really need one, I feel like it would be a lot easier for when I make dough and I want to make marshmallows again but with a better mixer, last time I used a little hand mixer and I don't think they were fluffy enough.
I know kitchen aid is supposed to be top of the line, I found a 5 quart one in black for $260 I think. It only has a one year warranty though, which is disappointing. I'm pretty sure the mixer my mom has is a kitchen aid and one of the attachments actually got stuck to it and won't come off! They're very cute looking mixers, but I don't think they're worth it.
I found these 2 on amazon, both are like half of what the Kitchen Aid costs, plus they have 2 year warranties.
https://www.amazon.com/dp/B06XQX61M1/ref=sspa_dk_detail_5?psc=1&pd_rd_i=B06XQX61M1&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=a54d13fc-b8a1-4ce8-b285-d77489a09cf6&pf_rd_r=JGVHT8RKWDG0FJH88Q3E&pd_rd_wg=eBVW8&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&pd_rd_w=TfJBZ&pf_rd_i=desktop-dp-sims&pd_rd_r=7b491336-95f6-11e8-b1a4-8d185afa037b
https://www.amazon.com/dp/B01D8EJ81Q/ref=twister_B01MY1WXW2?_encoding=UTF8&psc=1
One of them has a lot of good reviews, and the other one looks really cool but only has one review. What is everyone else here using? any good suggestions?
I really love my kitchenaid stand mixer, but the double dough hook setup on that one is really neato. The single dough hook on mine is one place I could see room for improvement for sure.
The only issue I see is only two reviews, but it might be a great product. It's definitely worth looking into.
I went mixer shopping a few months ago. I got a kenwood and I absolutely love it. Kenwood is a European brand. My grandma has a Bosch kitchen machine. Those are really good too, Bosch is a German brand, but I don't like the design of them. I don't think kitchen aide mixers are worth the price. Depending on the model they have 325-350 watt motors. My kenwood has a 650 watt motor and can handle bread dough with no problem. My grandma's bosh has 800 Watts. Kenwood also make all kinds of attachments for their mixers. I only got the potato peeler attachment and the spiralizer thing because I already have a good blender and food processor. Depending on the model kenwood mixers are $400-$1,000.00. Mine was on sale through amazon and I got it for $500.00. It was a little tricky explaining to my dad that I spent $500.00 for a mixer. He said for that much money he expected a lot of awesome food and that the mixer better still be working when I'm 80 years old. But it's totally worth the money.
I have a multi attachment multi-function stand with mixer, chopper, foot processor, blender, grater, ice crusher, and ice cream maker attachments. I forget the brand, but its from like the early 90's. Back when things still were built to last (to a degree). I love it. I will get the maker when I am at home. I am at the Trans Wellness Conference again today.
Years ago we purchased a Kitchen Aid K5SS which I believe is the 5 quart model. Mostly I use the bread hook with it as when your cooking for one you tend not to cook food that needs to be consumed fast. I have found it to be a pretty solid unit and don't let the wattage fool you. 300 watts is about a half horse power motor and other than when your making something like whipped cream, you need to us a slower speed or stuff ends up all over the kitchen.
If anyone would like to comment about air fryers here that might be helpful as I am thinking of purchasing one when a reasonably priced good one goes on sale.
Thanks!
Chrissy
Quote from: ChrissyRyan on August 03, 2018, 07:23:38 PM
If anyone would like to comment about air fryers here that might be helpful as I am thinking of purchasing one when a reasonably priced good one goes on sale.
Thanks!
Chrissy
I would like to hear about those also.
Quote from: LexieDragon on August 03, 2018, 02:08:25 PM
I have a multi attachment multi-function stand with mixer, chopper, foot processor, blender, grater, ice crusher, and ice cream maker attachments. I forget the brand, but its from like the early 90's. Back when things still were built to last (to a degree). I love it. I will get the maker when I am at home. I am at the Trans Wellness Conference again today.
It's an oster kitchen center with touch controls. It's like 25 30 years old and still works brilliantly. Lol.
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Quote from: ChrissyRyan on August 03, 2018, 07:23:38 PM
If anyone would like to comment about air fryers here that might be helpful as I am thinking of purchasing one when a reasonably priced good one goes on sale.
Thanks!
Chrissy
My dad has one and loves and swears by it.
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thanks for the mixer comments everyone, I definitely have some research to do and will be taking your input into consideration :)
Today I wanted to share my recipe for perfect mashed potatoes. It took me a while to find a method for smooth silky mashed potatoes without turning them to slime. My biggest issue with mashed potatoes was lumps. My brother being the weirdo he is with food wouldn't eat mashed potatoes with lumps. So I would put the cooked potatoes in the mixer bowl and beat the crap out of them. That gave me mashed potatoes with the texture of wallpaper glue, slime and all. So I researched different ways to make them. Lumps are caused by uneven cooking. When potatoes are cut into different size pieces some pieces cook faster than others which causes lumps. Using a mixer to mash them makes them glue like. So here is the method I use now and my mashed potatoes come out perfect.
Mashed potatoes are very popular at my house so I make an entire bag, 4-5 pounds of mashed potatoes at a time but obviously you can adjust the amount to what you need. The type of potatoes you use do affect your mashed potatoes. In my trials with mashed potatoes, new or red potatoes don't make good mashed potatoes nor do the little yellow ones. Those types are excellent for smashed potatoes but not mashed potatoes. What's the difference you ask? When I make smashed potatoes I leave the peel on and I just smash them a little with a potato masher. When I make mashed potatoes I always peel them and the finished product is totally smooth and silky. Some people swear by yukon gold potatoes for mashed potatoes but I didn't find any huge difference using those compared to using all purpose Idaho potatoes.
You will need:
Potatoes.
3 sticks of completely softened butter.
1 block of softened cream cheese.
1/2 cup or more of heavy cream.
It's important for your butter and cream cheese to be totally soft so I take mine out of the refrigerator a couple of hours before I start making the mashed potatoes.
Peel the potatoes and cut the larger ones in 4 pieces and cut the small ones in half. They cook more evenly when they are all roughly the same size. Boil them until they are done. Kind of keep an eye on them. As soon as they are done take them off and drain them. If you overcook them or let them sit in the water after they are cooked they get mushy.
After the potatoes are done drain them and put them through a potato ricer. You can get a potato ricer at Walmart or amazon. They aren't very expensive. Some people use a food mill but in my opinion the mess they make isn't worth it. A potato ricer does just as well. If you have kids or guys in your house they usually find ricing the potatoes a lot of fun. After you rice all the potatoes put the pot back on the stove on low heat and add the butter, cream cheese and cream and stir them in with a spoon, not a mixer. I start with a half cup of cream and then add more as needed. If you add too much you will get soupy mashed potatoes . I'm sure a lot of you are wondering about using cream cheese in mashed potatoes. I was very reluctant to try the cream cheese too. Believe me I would have heard about it if it wasn't good. But I did try it and now I wouldn't make mashed potatoes without cream cheese. Cream cheese has kind of a strong flavor but when its mixed into the potatoes with the butter and cream it adds a wonderful flavor. You wouldn't guess it's cream cheese if you didn't already know.
You can use milk instead of cream but it won't be as good. Butter is totally a must. The potatoes won't be good if you use margarine. You can also use a potato masher if you don't have a potato ricer but your mashed potatoes won't be as smooth.
I've found that no matter how good your mashed potatoes are they aren't as good reheated. They are usually dry. When you reheat mashed potatoes let them come to room temperature first. Then add a little cream or milk and stir them with a fork and then put a pat of butter on top before you microwave them. They are almost as good as when you first made them .
Your so right about kids and guys using a potato ricer.
Another thing worth trying if you want to make really fluffy mashed potatoes is to toss them into your stand mixer with the whisk attachment and run it on high for a bit.
Another way I've gotten kids to really like potatoes is to throw some dry ranch dressing mix and a pinch of dry dill weed into them along with butter and sour cream or cream cheese. They usually love it, adults too.
I heard that you can make "mashed potatoes" without potatoes, instead, use cauliflower.
Never tried that. But, if the cauliflower gets really, really soft, it does lose its firmness and I can see how it might become more like "mashed." Then if you cream it, perhaps it could be closer to mashed.
Might try it, but, I simply enjoy eating steamed cauliflower.
Chrissy
Yep it's low carb mashed"potatoes"
Just steam it until it gets soft, then run it through a potato ricer or use a masher on it. Season as you would with potatoes.
Speaking of cauliflower, have you tried "cauliflower rice"? It's delicious. I make a fried cauliflower rice, just the same as making fried rice with leftover white rice. I buy it in the frozen section in a bag, Green Giant brand I think. Then, in the same section I pick up a microwaveable bag of mixed asian style veggies. I generally start with the cauliflower and veg thawed but it isn't necessary. Add a bit of oil to the skillet, add the "rice", the mixed veggies and the cooked meat (or not) of your choice. Add soy sauce, bit of water, garlic and ginger to your liking. Stir fry it all together until heated through. Sometimes I'll add bean sprouts or water chestnuts or bamboo shoots or extra baby corn or even celery. It's all a matter of your favorite flavors.
Google has plenty of recipes. You can even do-it-yourself using a head of cauliflower and a box grater or food processor and microwave.
Try it, it's a nice, filling lo-carb choice as a main or side dish. (I served it to my Mom and she said, "Where's the cauliflower ?")
Perry
Yep, I had some cilantro lime cauliflower rice with dinner even. It's really good and way lower calorie than rice or potato.
I've made both mashed cauliflower and cauliflower rice. Tristan hates cauliflower so I thought it would be interesting to see how he reacted to both. The mashed cauliflower was a flop. No one knew it was mashed cauliflower but Tristan, Tyler and my dad all three said the potatoes weren't as good as usual and none of them ate much of it. The cauliflower rice was a success. They had no idea it was cauliflower.
The texture definitely isn't quite the same.
Cauliflower chowder is sooo good. I make it just for myself in the winter.
Now that I would love to see your recipe for. I do love a good chowder.
Quote from: Colleen_definitely on August 15, 2018, 08:46:09 AM
Now that I would love to see your recipe for. I do love a good chowder.
1 head cauliflower
5-6 strips of bacon
2 carrots diced
2 stalks of celery diced.
2 cloves garlic minced
1 large onion diced
4 cups chicken stock
1/4 cup flour
2 tbsp butter
1 cup cream
Cook the bacon in a large stock pot. Remove the bacon after its cooked and cook the carrots, celery, onion and garlic in the bacon grease until soft. Add the chopped cauliflower and chicken stock and bring to a boil. Turn down the heat to medium. In a sauce pan melt the butter and whisk in the flower. Cook 1-2 minutes until the flower is cooked. Whisk in the cream making sure to whisk out all the lumps. Turn the heat to low and bring the cream to a good simmer and whisk until it thickens. Once the cream is thickened add it to the vegetables and chicken stock. Simmer 15-20 minutes. I add half a stick of butter while it's simmering but you don't have to. Garnish with crumbled bacon.
You don't have to do this but when I make this I scoop out some of the cooked cauliflower with a slotted spoon and then blend it in the blender with a little of the chicken broth. Then I add it back into the chowder. It makes the chowder even thicker and creamier. If you want a lighter chowder you can replace the cream with half n half or even milk. I take the cup of cream out of the refrigerator about a half hour before I start making the chowder. If you let it warm up it doesn't take so long for it to heat up when you add it to the flour and butter.
That sounds fantastic, thanks Julia.
Quick mixed veg dish, 1/2 in cube some carrots, suede, pots, add cauliflower florets peas, beans (says 1lb it total in recipe but tend to put in more use what ever you have) . 2 tblsp of cooking oil, when hot add 2 tsp of cumin seeds and when they cackle add veg,1tsp chilli powder(or to taste) 2 tsp ground coriander, 1/2 tsp turmeric, salt and stir fry for 3 mins. add juice of one lemon (I add a dash of water as well) and cover ,simmer for 10 mins or till carrots soft . tuck in.You can fry an chopped onion instead of cumin seeds and add tomatoes instead of lemon, also add more water for a sauce.
Thanks for the cauliflower recipes and comments.
Hi everyone. I have some tips to improve prepackaged foods. I don't use prepackaged items very often as I usually make things from scratch. But I have used them at times and managed to make them taste better. And also I know some people don't have the time to make everything from scratch or don't know how.
First off there is ramen. Those little packages of ramen soup. Ok, I am totally not a fan of ramen and the only reason I even buy it is because Tyler likes it a lot. I've always found ramen to be flavorless noodles floating around in chicken broth. But one day I wanted something fast for lunch and we had 2 cases of ramen so I thought there had to be a way to make ramen edible. First of all I broke the noodles before I even opened the package. Pulverized would be more accurate. One thing I always hated about ramen was the long noodles. Ramen calls for 2 cups of water. I cut that to 1 & 3/4 cups of water. Then I put the seasoning packet in the water BEFORE I added the ramen. By cooking the ramen IN the broth they absorb it and pick up the flavor. Since I told Tyler about this trick it's the only way he makes ramen now. On the rare occasion I eat ramen I drain most of the water off the noodles and add a slice of butter making chicken noodles which considering it started out as ramen isn't bad. Tyler also came up with some ramen ideas of his own. When I had pneumonia he often made me ramen for lunch. He put a chopped up boiled egg in it which wasnt bad. He also put some canned hot dog chili in it which also wasn't bad. He also made his version of ramen Mack n cheese. He mixed some Tostitos cheese dip in the ramen. When he gave me that I thought it would be totally nasty and was wondering how I was going to manage to eat it. I couldn't believe that it was actually good but it was.
Another thing is Mac n cheese from a box. Tristan loves Mac n cheese. I usually make it from scratch but I keep a couple of boxes of velveeta Mack n shells for him for when I don't have time to actually make him some. The velveeta brand isn't too bad. One day I was shopping and they had Mac n cheese on sale for 29cents each. It was the kind with the cheese powder. I bought a couple of boxes just to see if I could make it eatable. I have unpleasant memories of that stuff. My dad made it for Tyler and I a lot growing up. He would often put tuna in it. Ewww! But even when he made it plain he never seemed to be able to fully blend in the cheese powder and I always ended up getting a lump of cheese sauce. It was like getting a mouthful of super concentrated cheese. Nasty! But I did manage to make it better. I increased the butter to half a stick. I used butter, not margarine. I softened half a stick of butter and threw it in the hot drained macaroni. Instead of 1/4 cup of milk I used 1/2 cup of half n half. I warmed the half n half in the microwave just until it was warm. Then I whisked the cheese powder into it until it was smooth and then added it to the hot macaroni. There were no lumps in the sauce. I think that cheese powder clumps when you use cold milk. This Mac n cheese wasn't fantastic or anything but it is wasn't nasty.
Instant mashed potatoes are criminal at our house and I don't ever buy them. This is another thing my dad made us a lot growing up. I don't know if it was the brand or if my dad just didn't make them right but they always had a grainy texture and were pretty flavorless. I came across a box of instant potatoes in the pantry. My mom had to have bought them at some point because no one else would have. I started to toss them but then wondered if I could make them better. The box directions called for milk, water and butter. I used all half n half and increased the butter. Then I whisked them with a whisk and they came out ok. They weren't as good as mine but they were decent and didn't have a weird texture.
Another thing my dad made us a lot was hamburger helper. My brother always loved their beef stroganoff and still does so I buy it sometimes. I replace the milk with half n half and add a big tablespoon of sour cream and it tastes much better.
If you use a prepackaged side dish like knorr ones that have cream sauce if you replace the milk with heavy cream they are way better.
I do buy instant pudding because it's pretty good and quick to make. Tristan went to make a box of chocolate pudding one time and we didnt have any milk so he made it with heavy cream which we did have. It came out like mousse. I couldn't believe how good it was.
Yes I do use a lot of cream and half n half in my cooking. I always keep cream on hand because it's so good in all kinds of stuff and I also use it for whipped cream. I always have half n half on hand because my dad uses it in his coffee but it's also good to cook with.
I've been using Ramen like that when I want something quick. You have to pulverize it or its impossible to eat! I only use half the spice package since it adds a lot of sodium. I generally will add some frozen veggies to it too. I drain all the fluid off and add a bit of EVOO so its just a light pasta side.
This is a great thread Julia.
Judi
Quote from: ChrissyRyan on August 03, 2018, 07:23:38 PM
If anyone would like to comment about air fryers here that might be helpful as I am thinking of purchasing one when a reasonably priced good one goes on sale.
Thanks!
Chrissy
Quote from: Julia1996 on August 03, 2018, 07:35:12 PM
I would like to hear about those also.
We have one. I've used it a few times, mostly on frozen foods. Not sure how it would work with battered stuff. It can also be used to bake frozen foods quicker.
Fries turned out pretty good. No grease and still crispy. Haven't used it enough to tell you any more than that really.
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Quote from: TonyaW on August 16, 2018, 09:54:59 PM
We have one. I've used it a few times, mostly on frozen foods. Not sure how it would work with battered stuff. It can also be used to bake frozen foods quicker.
Fries turned out pretty good. No grease and still crispy. Haven't used it enough to tell you any more than that really.
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Thanks Tonya.
Chrissy
Today I thought I would share a recipie for chicken and dumplings. A lot of people think dumplings are hard or very time consuming. Some are, the German dumplings my dad likes are kind of tedious but the ones I use for chicken and dumplings are very quick and easy. I make chicken and dumplings after I've made a roast chicken. Knowing that I'm going to make chicken and dumplings out of the chicken carcass I set aside some of the meat. About a cup of dark and white meat combined. If you prefer only white meat you can use just white meat. When I roast a chicken all the meat is usually eaten that night so I make the chicken and dumplings out of the carcass the next day. Save all the bones and the skin if it's not eaten.
Put the carcass in a stock pot and fill it halfway with water making sure the carcass is completely covered. Make sure to include any of the congealed chicken grease. Break the leg bones in half. If you don't have any strong guys around to break them for you you can chop them in half with a cleaver or large, heavy knife. You don't have to break them but I do because the large bones have marrow in them. When you cook the bones the marrow gives the broth a better flavor. Bring it to a boil and then turn it down to medium and let it simmer for 2-3 hours. After it's cooked use tongs or a slotted spoon to pick out all the bones and skin you can. Then strain the broth and put it back on the stove on medium heat. Don't throw away the solids in the strainer.
For the soup you will need:
2 carrots, peeled and diced.
2 stalks of celery, peeled and thinly sliced.
A large onion, diced.
1 tsp of sage.
1 tsp of thyme.
1 tsp of oregano.
1 tbsp of dried parsley.
1 cup of shredded chicken that you saved.
Add everything to the broth and let it simmer.
I pick the usable chicken meat out of the solids from straining the broth. There is usually another cup of meat from the boiled carcass. I add that to the broth. It's important to taste your broth before you add the dumplings. It should have a good chicken flavor. If it's a little bland add some granulated chicken broth a half teaspoon at a time until you get a good flavor. When you cook these dumplings you need to cook them in broth with a strong flavor. If the broth is too weak the dumplings will be tasteless.
For the dumplings you will need:
2 cups of flour.
1 Tbsp of baking powder.
1 1/2 tsp of salt.
2 tbsp of vegetable oil.
1 cup of milk or water.
Whisk the dry ingredients together and then add the oil and milk. I use milk because it makes the dumplings richer but you can also use water. I find it much easier to mix this with my hands. Trying to stir it together is tedious. Once mixed it should be similar to biscuit dough. Pinch off a small piece of dough and roll it into a ball with your palms and drop it into the simmering broth. Once you have all the dumplings in the pot put a lid on it and let it simmer for 20 minutes without lifting the lid.
If you don't want to make this with a chicken carcass you can just use store bought chicken broth and shredded chicken breast.
I have ONE cookie recipe that I've been using and tweaking for the last 3-4 years; I do cook a lot but it's mostly haphazard "Let's try doing this and see what happens!" stuff and a few basic dishes I like, so this may be my only real contribution to the thread.
2 2/3 cups flour
1/2 tsp baking soda OR 2 tsp baking powder
1 cup sugar
1 cup brown sugar
1 tsp salt
stir dry ingredients together, then add:
2 tsp vanilla extract
3 eggs
1 cup butter
mix, and add 8 oz chocolate chips if desired
bake at 350 degrees for around 10 minutes
I think the recipe may do better with a little more flour; I also tend to use heaping cups of both types of sugar because I have a sweet tooth :angel: and I've occasionally replaced the vanilla extract and chocolate chips with hazelnut extract and nuts for a nuttier cookie.
Note: I only have 2 small baking pans for cookies, and the recipe's for making a huge batch all at once, so I usually put the extra in a muffin pan instead of waiting, and they turn out well that way, too, except the top caves in a bit so it ends up concave instead of round like a normal muffin.
Does anyone have any tricks on how to make biscuits (USA style) that fluff up more?
Mine have always been flat. I don't over mix them since they're still flaky, but they never seem to fluff up at all. I'm using just baking powder and some buttermilk powder as well. I've played with more baking powder but it just makes my biscuits have that weird baking powder flavor with little to no more rise.
What kinds of fat and flour are you using for the biscuits?
I've tried all purpose and bread flour, for fats I've tried crisco, butter, various oils and even lard.
All purpose and lard seem to get the best rise but it's still far from fluffy. I've tried new baking powder too.
Bread flour would have made it tougher. Try a cake or pastry flour, but not the "self-rising" kinds.
A blend of butter and shortening or lard might help also.
Don't use liquid oils. They won't leave an air pocket when they melt to trap steam to help with the rise.
Also make sure the liquids that you are adding are cold. This will help keep the solid fats from melting too early.
I love to watch cooking shows & read cooking magazines. I recall a tip from many, many years ago, not sure why it stuck with me, about cutting biscuits the right way to ensure a proper rise. My mom used a drinking glass as did all my other relatives. The tip is to ditch the drinking glass, use a biscuit cutter. It produces edges that encourage the release of steam to provide the lift. Evidently using a glass and a twisting motion compresses the dough.
Curious if my memory was right I did a quick search. Wouldn't you know, one of the first results is an article from King Arthur Flour extolling the virtues of a "proper" biscuit cutter! Alternatively the article suggested using a sharp knife could produce like results.
If you are already using a biscuit cutter then I don't know, unless you are patting it down too aggressively or not starting out with it tall enough to produce a nicely risen biscuit.
Perry
I am using a cutter but I'm twisting it. I wonder if that might be the problem...