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Post by camochef on Oct 20, 2011 19:13:43 GMT -5
As I've stated above, I prefer my beef very rare. Here's a recipe I use frequently for round roasts. Top round, bottom round, doesn't matter. As you know, round roasts are lacking in fat and collegen so they cannot be cooked anymore than medium rare or they become like shoe leather. This rules out slow cookers, so... Preheat your oven to 500 degress for at least 1/2 hour. During this time cover your roast with garlic and onion powders, celery salt and fresh ground black pepper along with whatever other spices you favor. I like ancho chili pepper for one, bay leaf seasoning for another. Then use your Deni tenderizer to not only tenderize the roast but also allow the spices to penetrate more. Sometimes I'll insert some slivers of garlic throughout the roast too. Place roast in a heavy roasting pan (I prefer enameled cast iron) and place it in the 500 degree oven. Turn heat down to 475 degrees. Roast 7 minutes/pound, after which time you turn the oven off. DO NOT open the oven door for any reason for the next 2 1/2 hours. Once the time has passed, driving everyone in the house crazy with the wonderful aroma's, remove the roast and let cool for 15-20 minutes before slicing. Mrs Camo gets all the ends and I get the center which is much rarer and more to my liking. I generally add a little garlic salt to my slices. This has worked well for us for a couple years now. Try it for those leaner cuts of beef. Enjoy!
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Post by camochef on Nov 6, 2011 17:13:46 GMT -5
Hey guys, Here's a new recipe I threw together today for lunch. It came out so good I had to post it. Of course the leftover chicken breasts really added to the overall great taste.
Camo's Homemade Mushroom - Barley Soup over Rice
Soup: Ingredients: 1 lb. White button mushrooms-cleaned and degilled and sliced 1 large shallot - finely minced 1 1/2 cups mushroom base (better than bouillon) 1 tsp. Homemade mushroom powder (white button and baby bella's) ½ tsp. Homemade mushroom powder (porcini) 3/4 tsp. Homemade leek powder ½ tsp. McCormicks Curry powder ½ cup quick pearled barley (Quaker) Rice: 1 cup uncooked Carolina Long Grain Rice
Directions: Rough chop mushrooms and add to saucepan with other soup ingredients and cook on low heat for at least 20 minutes. (Long enough to cook quick barley until tender). Meanwhile cook rice in microwave (1 cup of rice + 2 cups of water on high power for 5 minutes; then on ½ power for 15 minutes). Let rest for 5 minutes before fluffing with a fork. Add mushroom soup over rice and serve. I enjoyed mine with leftover fried and then baked, breaded chicken breasts. It was excellent!
Enjoy!
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Post by gulfcoastguy on Nov 8, 2011 18:42:27 GMT -5
Last night I cooked two beef filets on the green egg to about medium rare, maybe medium on one. Had salad with the one last night but tonight I'm going to cook red quinoa with rotel tomatoes with chiles and navy beans and sharp cheddar cheese, a little onion powder and pepper as needed and warm up the filet.
Anything but pizza!
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Post by Train on Nov 16, 2011 17:00:36 GMT -5
Ya Looks like another squash Bisque. Garrett sent these two. Ought to get enough from these two for a cup of bisque every night for a couple of weeks, maybe more. Train
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Post by w8n4dave on Nov 18, 2011 9:53:32 GMT -5
I made some Jambalaya last night wow have to say it was very good!! It turned cold and was snowing so the warmth did our bellies good!!
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Post by gulfcoastguy on Nov 18, 2011 16:25:56 GMT -5
Turkey meatloaf sunday for the family get togather.
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Post by w8n4dave on Nov 18, 2011 16:52:59 GMT -5
I am making Beef stew!! need comfor food for these cool nights!! Soups and stews!! In a couple of days it will be chili hehehehe
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Post by Train on Dec 21, 2011 12:57:09 GMT -5
Ya Busy day today. I went grocery shopping last night so I have a lot of processing and storing to do today and today is the day I have to make pizza crusts for the week. While that was working I began the pot of squash bisque. Asside from other chores I did get my first bowl of bisque this year and I have enough squash for 3 more pots. Heheh. Right on time for everything. Just finished lunch (Pizza) With a little luck I can find a game this evening once everything is done. Train
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Post by catgrass on Jan 13, 2012 9:07:24 GMT -5
My favorite pots are Magnalite and a plain old cast iron Dutch oven, and skillet. I'll be making a shrimp and crab gumbo for the Football playoff games and eat all day!
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Post by bella18 on Jan 13, 2012 20:37:21 GMT -5
Has anyone tried Tofu?? We hadn't, until last night; our daughter gave us a bag of noodles, saying we just had to try them. While I personally don't think soy is healthy at all, thought it would be fun to try. So, we drained them, noting the less than pleasant smell , then cooked them. We didn't really notice any taste, but sure did note the texture, somewhat like oysters, but worse. YUCK.
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Post by annclaire on Jan 13, 2012 22:18:30 GMT -5
Well, after pizza, fried fish, pizza, I was tired and didn't want to dink around in the kitchen too long last night, so I pulled some hamburger and made up 3 patties and cooked them in the pan. After draining the grease, I took the rest of the mushrooms left over from pizza the night before, and sauteed them in the same pan. I also pulled a pint jar of roast beef broth from the basement and poured that in over the sauteed mushrooms and brought to a simmer. I mixxed up 2 tsp of corn starch and 2 tbs of water and stirred that in for thickening. I also melted a large dollop of sour cream, put the burgers back in and ladled the gravy over the top for a scrumptious salisbury steak supper.
I was going to serve it over white rice, but forgot, so we had w/kernel corn and asparagus ;D
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Post by txdirtdog on Jan 13, 2012 22:46:57 GMT -5
Has anyone tried Tofu?? We hadn't, until last night; our daughter gave us a bag of noodles, saying we just had to try them. While I personally don't think soy is healthy at all, thought it would be fun to try. So, we drained them, noting the less than pleasant smell , then cooked them. We didn't really notice any taste, but sure did note the texture, somewhat like oysters, but worse. YUCK. Bella, that was my reaction the first time I tried tofu. What I didn't know is that there is different "firmnesses" of tofu. The different firmnesses are intended for different methods of cooking. One of the best meals I ever had was at a "Gourmet" Chinese restaurant in the Atlanta area about 20 or so years back. It was a firm tofu cut in little rectangles, and encrusted with some kind of pepper flakes and other spices then pan fried. I don't try to do tofu at home because I don't know what I'm doing with it, but a skilled Chinese chef can work magic with that mess. Hopefully if you ever try it again, it'll be more like my 2nd experience.
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Post by txdirtdog on Jan 13, 2012 22:53:23 GMT -5
Well, after pizza, fried fish, pizza, I was tired and didn't want to dink around in the kitchen too long last night, so I pulled some hamburger and made up 3 patties and cooked them in the pan. After draining the grease, I took the rest of the mushrooms left over from pizza the night before, and sauteed them in the same pan. I also pulled a pint jar of roast beef broth from the basement and poured that in over the sauteed mushrooms and brought to a simmer. I mixxed up 2 tsp of corn starch and 2 tbs of water and stirred that in for thickening. I also melted a large dollop of sour cream, put the burgers back in and ladled the gravy over the top for a scrumptious salisbury steak supper. I was going to serve it over white rice, but forgot, so we had w/kernel corn and asparagus ;D AnnClaire, one of my favorite comfort foods is hamburger patties with a cream style gravy (well browner than a true "cream" gravy - pork grease base if at all possible) with the gravy over white rice as well, and some vegetable like green beans (or a veggie mix). That's just good eating. The sour cream sounds like a nice twist!
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Post by txdirtdog on Jan 13, 2012 23:03:55 GMT -5
Tonight was getting back to the swing of Friday night pizzas. Haven't made it to the grocery store this week, so didn't have any pepperoni or Alfredo sauce (or the fixings for homemade Alfredo sauce) or spinach, so I got creative.
Pizza #1 shredded ham and cheese. Did have spaghetti sauce to use as a pizza sauce. Add some extra oregano, basil and garlic powder and even finely chop up some extra Lil' Smokies, and it turned out darn good.
Pizza #2 Fruit pizza. Basically 1 sugar cookie recipe patted out onto a pizza pan (I wasn't convinced it would bake correctly - but it worked). Cook for - I think it ended up 28 minutes before it was done. Thinly slice a couple apples, a couple bananas, and section an orange. Stir a cup of powdered sugar into an 8 oz pkg softened cream cheese until incoporated. Spread the cheese/sugar mixture onto the cooled "cookie". Then arrange the fruit in a decorative pattern on top of the "pizza". Melt some semi-sweet chocolate morsels in the microwave and drizzle on top of the "pizza". It was a super-mega hit with the kids and the wife (an unrepentant chocoholic). I thought it was pretty good myself.
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Post by annclaire on Jan 13, 2012 23:05:17 GMT -5
mmmmmmmm - true, pan gravy is yummmmmmmmy! I had to put the sour cream in to help cut some of the salt from the roast stock ... it was one of my "spicy" rubs and it concentrated during the canning ;D It also would have been juuuuuust right if I had put it over white rice * Of course, now that he is on cholesterol and high blood pressure meds, I have cut so much salt out of his diet this past year that he didn't need to add any salt last night LOL For myself, it was almost too salty, but the SC helped smooth a lot of it out. And, DD, whom eats all kinds of fast food and pre-packaged crap didn't even mention anything about the salt.
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Post by annclaire on Jan 13, 2012 23:13:55 GMT -5
Tonight, I thawed boneless skinless chicken breast, sliced it thin, then chopped that, and reserved the juice that came out. Sliced mushrooms and sauteed them in a deep pan with a little oil until just done. Then, turn the heat up high and dump the chicken and juice in and stir the chicken to cook ... I like to add some thyme and rosemary. Once the outside of the chicken is white, add favorite alfredo sauce, stir well, and put lid on and turn the heat down to softly simmer for 15 minutes. Add quartered pieces of canned (not pickled, in a jar) artichoke hearts, turn heat off and let sit for 5 minutes to warm hearts.
Serve over fettucini noodles or white rice.
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Post by w8n4dave on Jan 21, 2012 16:39:34 GMT -5
I put a post up on FB and someone (My buddy Lynn.. you guys don't know her) Suggested Spaghetti casserole So I bought fresh parmesan , and fresh Mozzarella cheeses We will see how it turns out. Seems like it is almost like Lasagna but with spaghetti noodles Because you use cottage cheese also .... I will take pics and let you know hehehehe So it is about 20 till 5 I will get the cheeses grated. Oh yea I am also making homemade bread
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Post by gardentoad on Jan 22, 2012 0:20:41 GMT -5
Tomorrow morning after breakfast I'm putting on a pot of homemade beef vegetable soup and making some bread. I haven't made any in ages. I'm getting hungry thinking about it.
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bella
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Post by bella on Jan 22, 2012 0:59:10 GMT -5
All that sounds so good!!! Wendy, how did the casserole turn out?? I have a lasagna recipe using cottage cheese, and it is really tasty. We made a big pot of chili last night; so nice in this colder weather. Next time, a pot of beef stew........
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Post by garrett on Jan 22, 2012 2:26:52 GMT -5
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
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bella
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Post by bella on Jan 22, 2012 17:31:07 GMT -5
NOOOOO.....shouldn't have turned on the food channel...it's all about fried chicken.
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Post by kay on Jan 22, 2012 22:33:08 GMT -5
Tonight was a "4 - way" If you are not familiar with Cincinnati style chili, a 4 - way is a plate of spaghetti covered in beanless spicy chili, topped with shredded cheese and onions. If you want beans then top it with beans and make it a five way. Grew up eating chili this way. Have a hard time eating spaghetti with spaghetti sauce, not spicy enough and too sweet, lol.
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Post by garrett on Jan 23, 2012 1:47:56 GMT -5
smiles
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bella
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Post by bella on Jan 23, 2012 20:06:46 GMT -5
Something a bit lower in fat for Superbowl Sunday, maybe.....
BUFFALO POPCORN CHICKEN Start to finish: 30 minutes Servings: 4 1 quart grape seed or corn oil 1 pound boneless, skinless chicken thighs Salt and ground black pepper 2 egg whites 1/4 cup fine ground yellow cornmeal 3/4 cup whole-wheat flour 1/2 cup Tabasco Buffalo Style Hot Sauce
1/2 cup low-fat blue cheese dressing
In a large, heavy pot over medium heat, heat the oil to 400 F. Use a thermometer to monitor the oil temperature. Meanwhile, cut each chicken thigh into 4 to 5 even chunks. Season the chunks on all sides with salt and pepper, then arrange them on a microwave-safe plate. Microwave on high for 1 1/2 minutes. Flip the chicken pieces and move those on the outer edge of the plate to the center and vice versa. Microwave on high again until the chunks are just cooked through, about another 1 1/2 to 2 minutes depending on your microwave. Let the chicken cool to room temperature. While the chicken cools, in a medium bowl beat the egg whites until foamy, about 2 minutes. In a separate large bowl, mix the cornmeal and flour, then season with salt and pepper. Submerge the cooked chicken pieces in the egg whites and toss to coat well, then move the chicken to the bowl with the cornmeal mix. Toss the chicken to coat well. Working in about 4 batches, add the chicken pieces to the hot oil and fry for 12 seconds. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil. While still hot, place the chicken in a large bowl, add the buffalo sauce and toss to coat well.
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Post by annclaire on Jan 26, 2012 3:32:18 GMT -5
blech - Cinci 4-way has OMG! Cinnamon OMG! in it. Lawdy, I could taste that for 2 days afterwards <shiver>
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Post by annclaire on Jan 26, 2012 3:33:12 GMT -5
Tonight I am making beir ox ... home made bread dough, and no cabbage, we use rice, but is still really good!
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bella
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Post by bella on Jan 26, 2012 13:00:23 GMT -5
Recipe, ann??
When I make bean soup (the northern style), I put cinnamon on it. Just a tad in my bowl; it's how they do it. ;D
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Post by camochef on Jan 26, 2012 16:46:13 GMT -5
Many of my soups have cinnamon and or nutmeg in them as a secret ingredient. Not enough that you can actually taste it but enough to ask yourself what that taste is. Where talking small amounts here, which is how most spices should be used. Enjoy! Camo
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bella
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Post by bella on Jan 26, 2012 19:10:52 GMT -5
Yup!! Spices in moderation can make a big difference. I add a bit of horseradish to chile; some add molasses.
Potato pancakes, bacon and eggs for dinner tonight. Yum.
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bella
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Post by bella on Jan 27, 2012 15:19:53 GMT -5
.....And the same for lunch today. Breakfast is good anytime of the day. ;D
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