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What do you cook that makes everyone brag on you?

Erik

SelfBane
Site Supporter
Dad used to make this stuff called Kanip - which was pork roast cooked, ground, mixed with clove and other spices & some oatmeal, cooked again, then poured into loaf pans to be sliced up and pan fried before serving - anything like gorton?
 

EastTexFrank

Well-known member
GOLD Site Supporter
What I'm looking for now is a good recipe for Lamb Saag one of my favorite Indian dishes.

This came from my wife's "Indian Restaurant Cookbook" by The Curry Club, written by Pat Chapman. It's a British publication.

It seems like a hard way to make spicy mutton stew. :yum::yum: I guess you're in to this kind of thing. Personally, I like to eat it but it's way too much work to make. I don't even know what some of these spices are but if I looked I bet I could find them in my wife's cupboard.
 

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Bamby

New member
I'll share one that's funny to us at least. My better half makes real decent lasagna. It's the dish that we normally take to reunions and other large gatherings. she normally makes it with ground venison.we took this dish to a family reunion,forgetting that one of the aunts was staunchly anti-hunting,she ate two helpings and raved about how good it was. I pulled wife aside and told her not to say a word about what she made it with. We laugh about this every time we make lasagna.
 

RoadKing

Silver Member
Site Supporter
It seems like a hard way to make spicy mutton stew. :yum::yum: I guess you're in to this kind of thing. Personally, I like to eat it but it's way too much work to make. I don't even know what some of these spices are but if I looked I bet I could find them in my wife's cupboard.


Thanks, I love this stuff. also there is a big difference in taste and texture of fresh spring lamb and mutton.
 

American Woman

New member
Site Supporter
This came from my wife's "Indian Restaurant Cookbook" by The Curry Club, written by Pat Chapman. It's a British publication.
My son in-law is from India and he makes a dish similar to this only he uses chicken. He makes two pans when he's here. One is spicy hot and the other not. Indian heat is HOT
I'll share one that's funny to us at least. My better half makes real decent lasagna. It's the dish that we normally take to reunions and other large gatherings. she normally makes it with ground venison.we took this dish to a family reunion,forgetting that one of the aunts was staunchly anti-hunting,she ate two helpings and raved about how good it was. I pulled wife aside and told her not to say a word about what she made it with. We laugh about this every time we make lasagna.
At least you didn't tell her....Redneck wouldn't be able to hold that back. Shoot....he'd give her to her on purpose :whistling:
Speaking of Lasagna....Redneck had an old girlfriend that cooked the best lasagna (so I hear :rolleyes:) I can't remember anything he has bragged on that I cook....just wait till he goes to sleep tonight :hammer:
 

CityGirl

Silver Member
SUPER Site Supporter
My daughter made this last weekend. It is a very hearty stew. She Served the stew in the bread bowls.

Peppered Beef Soup

Prep: 20 min.; Cook: 8 hr., 8 min. Freeze leftovers in an airtight container up to three months.
Makes 12 cups
Ingredients
· 1 (4-lb.) sirloin tip beef roast
· 1/2 cup all-purpose flour
· 2 tablespoons olive oil
· 1 medium-size red onion, thinly sliced
· 6 garlic cloves, minced
· 2 large baking potatoes, peeled and diced
· 1 (16-oz.) package baby carrots
· 2 (12-oz.) bottles lager beer*
· 2 tablespoons balsamic vinegar
· 2 tablespoons Worcestershire sauce
· 2 tablespoons dried parsley flakes
· 1 tablespoon beef bouillon granules



Toasted Bread Bowls



Prep: 10 min., Bake: 10 min. Ingredients
· 6 (5- to 6-inch) artisan bread rounds*
· Vegetable cooking spray
· 2 tablespoons grated Parmesan cheese

Preparation
1. Preheat oven to 350°. Cut 1/2 to 1 1/2 inches from top of each bread round; scoop out center, leaving a 1/2-inch-thick shell. Reserve soft centers for another use. Lightly coat bread shells and, if desired, cut sides of tops, with cooking spray. Place, cut sides up, on baking sheets. Sprinkle with cheese.
2. Bake at 350° for 8 to 10 minutes or until toasted.
*6 (4-inch) hoagie rolls may be substituted.

Make the easiest homemade croutons with the soft centers from these bowls. Preheat oven to 400°. Cut the reserved centers into 1-inch cubes; coat lightly with olive oil cooking spray. Place in a zip-top plastic bag; add 1 tsp. desired dried herbs or seasonings. Seal bag, and shake to coat. Spread bread cubes in a single layer on a baking sheet, and coat again with cooking spray. Bake at 400°, stirring occasionally, 7 to 9 minutes or until lightly toasted. Cool completely. Store in an airtight container
 

American Woman

New member
Site Supporter
My daughter made this last weekend. It is a very hearty stew. She Served the stew in the bread bowls.

Peppered Beef Soup

Prep: 20 min.; Cook: 8 hr., 8 min. Freeze leftovers in an airtight container up to three months.
Makes 12 cups
Ingredients
· 1 (4-lb.) sirloin tip beef roast
· 1/2 cup all-purpose flour
· 2 tablespoons olive oil
· 1 medium-size red onion, thinly sliced
· 6 garlic cloves, minced
· 2 large baking potatoes, peeled and diced
· 1 (16-oz.) package baby carrots
· 2 (12-oz.) bottles lager beer*
· 2 tablespoons balsamic vinegar
· 2 tablespoons Worcestershire sauce
· 2 tablespoons dried parsley flakes
· 1 tablespoon beef bouillon granules



Toasted Bread Bowls



Prep: 10 min., Bake: 10 min. Ingredients
· 6 (5- to 6-inch) artisan bread rounds*
· Vegetable cooking spray
· 2 tablespoons grated Parmesan cheese

Preparation
1. Preheat oven to 350°. Cut 1/2 to 1 1/2 inches from top of each bread round; scoop out center, leaving a 1/2-inch-thick shell. Reserve soft centers for another use. Lightly coat bread shells and, if desired, cut sides of tops, with cooking spray. Place, cut sides up, on baking sheets. Sprinkle with cheese.
2. Bake at 350° for 8 to 10 minutes or until toasted.
*6 (4-inch) hoagie rolls may be substituted.

Make the easiest homemade croutons with the soft centers from these bowls. Preheat oven to 400°. Cut the reserved centers into 1-inch cubes; coat lightly with olive oil cooking spray. Place in a zip-top plastic bag; add 1 tsp. desired dried herbs or seasonings. Seal bag, and shake to coat. Spread bread cubes in a single layer on a baking sheet, and coat again with cooking spray. Bake at 400°, stirring occasionally, 7 to 9 minutes or until lightly toasted. Cool completely. Store in an airtight container
That sounds like a cool pot pie :flowers:
 

pirate_girl

legendary ⚓
GOLD Site Supporter
OMG bread bowls!
Get me to Panera Bread!!!
Trouble is, you can't really EAT the bread bowl after you finish the soup.
It's very tough.. sourdough.. but.... I try! LOL
 

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EastTexFrank

Well-known member
GOLD Site Supporter
also there is a big difference in taste and texture of fresh spring lamb and mutton.

I'm Scottish. We know about sheep. That's why we wear kilts ... sheep can hear a zipper at 50 paces. :yum:

Ok. Let the sheep jokes start now that I've opened the door.
 

American Woman

New member
Site Supporter
I'm Scottish. We know about sheep. That's why we wear kilts ... sheep can hear a zipper at 50 paces. :yum:

Ok. Let the sheep jokes start now that I've opened the door.
Maybe the cattle round ups would get easier if the guys wore skirts :huh:
That zipper sound probably brings back bad memories :yum:
 

pirate_girl

legendary ⚓
GOLD Site Supporter
Never liked lamb Frank, until I lived over there.. my Irish FIL once made a Sunday dinner of seared lamb chops with mint sauce and champ... followed up by sponge and custard for pud.. omg.. that was good!
 

CityGirl

Silver Member
SUPER Site Supporter
What would you get if you crossed a goat and a sheep?


An animal that eats tin cans and gives back steel wool


Why did the lamb call the police?

he had been fleeced

What do female elephants use for tampons?

A: Sheep!
Why did the elephants have to stop using sheep as tampons? A: They were afraid of getting toxic flock syndrome




he had been fleeced
 

CityGirl

Silver Member
SUPER Site Supporter
OMG bread bowls!
Get me to Panera Bread!!!
Trouble is, you can't really EAT the bread bowl after you finish the soup.
It's very tough.. sourdough.. but.... I try! LOL

The bowls my daughter used were very much edible and they soften with the stew inside. Too filling to eat the whole thing.
 

Cowboyjg

Country Club Member
Site Supporter
Where's JohnDay and Mith when you need them.....

Back to the thread....

Food Brags...

Chocolate Cherry Swirl Fudge Brownies

Steak Sandwich

Ultimate Pot Roast

Vegatable Beef Soup

Lemon Cheesecake
 

American Woman

New member
Site Supporter
Where's JohnDay and Mith when you need them.....

Back to the thread....

Food Brags...

Chocolate Cherry Swirl Fudge Brownies

Steak Sandwich

Ultimate Pot Roast

Vegetable Beef Soup

Lemon Cheesecake
Do you have your recipe for the Lemon Cheese cake? A few years ago I went on a Cheese cake making frenzy :doh: I was trying to make the perfect Cheese cake for someone that loved Cheese cake....well I didn't take into consideration he was an butt hole and none of the ones I made were good enough. They were either too dry or too moist, or burnt :blush:
 

Cowboyjg

Country Club Member
Site Supporter
Here ya go Cory...

It's actually a fat free recipe but I think that's sacralige.

Ingredients

Crust:

  • Cooking spray
  • 1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
  • 1/4 cup unsalted butter, melted
Filling:

  • 3 (8-ounce) packages fat-free (or not) cream cheese
  • 1 cup fat-free sour cream
  • 2 cups sugar or sugar substitute (I use Splenda for fat free version)
  • 3 large eggs or 3/4 cup egg substitute
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
Lemon Curd:

  • 1 1/2 teaspoons lemon zest
  • 6 tablespoons lemon juice
  • 1 large egg, plus 1 large egg yolk
  • 1/2 cup sugar or sugar substitute (Again, Splenda)
  • 2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute
Directions

Make crust: Preheat oven to 325 degrees F.
Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Many people make the mistake of trying to bring crust all the way to the top of the pan.
Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.

I like to bake my cheescake in water. Some people don't. I've actually done this recipe both ways.

Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.

Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.
 
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