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Chicken Skillet
May. 20th, 2023 05:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
senmutHalf a small onion, diced (purple today)
A handful of sliced mushrooms, diced
Part of a rotisserie chicken (already cooked), diced
Olive oil
Penzey's Forward! spice mix
So this is very approximate because I was using up some ingredients.
Start your oil heating in a medium skillet. Dice your onion to a size you like to eat. Throw them into the oil to squeal a bit.
Dice the 'shrooms the same way. Toss on top of the onions once the onions are STARTING to turn translucent.
Dice the chicken. I was feeding two of us with hopes of a lunch, so possibly the equivalent of a half breast? Throw that in the mix when the 'shrooms no longer look raw.
Shake the spice mix over all of it, and let it mix until the mix has a nice distribution of the color from the spice.
Served with roasted carrots and garlicky mashed potatoes.
A handful of sliced mushrooms, diced
Part of a rotisserie chicken (already cooked), diced
Olive oil
Penzey's Forward! spice mix
So this is very approximate because I was using up some ingredients.
Start your oil heating in a medium skillet. Dice your onion to a size you like to eat. Throw them into the oil to squeal a bit.
Dice the 'shrooms the same way. Toss on top of the onions once the onions are STARTING to turn translucent.
Dice the chicken. I was feeding two of us with hopes of a lunch, so possibly the equivalent of a half breast? Throw that in the mix when the 'shrooms no longer look raw.
Shake the spice mix over all of it, and let it mix until the mix has a nice distribution of the color from the spice.
Served with roasted carrots and garlicky mashed potatoes.
Chicken pot-pie crescent braid
Apr. 14th, 2023 09:45 pmilyena_sylphI like pot pie, but Asp and I both hate baked green peas (Asp hates all green peas, I just hate that texture).
3 chicken breast tenderloins or the equivalent (about a pound?)
4 baby bella mushrooms
1/3 or so of a red onion
applewood smoked salt
half a dozen rainbow baby carrots or so
1/2 c cream of mushroom soup
4oz cream cheese
1/2 c shredded cheese
1 roll of cresent-roll dough
Okay! So! ( directions )
3 chicken breast tenderloins or the equivalent (about a pound?)
4 baby bella mushrooms
1/3 or so of a red onion
applewood smoked salt
half a dozen rainbow baby carrots or so
1/2 c cream of mushroom soup
4oz cream cheese
1/2 c shredded cheese
1 roll of cresent-roll dough
Okay! So! ( directions )
Goomba Caps and Flavor Cubes
Apr. 9th, 2023 01:47 pmsenmutOne large sweet potato
Grapeseed Oil
Forward! Penzey's spice mix
Pink Himalayan salt
( oven roasted sweet potato cubes )
2 large Portabello mushrooms caps
Bacon crumbles
Parmesan/Asiago/Romano blended cheese
Olive Oil
Merlot
Italian dressing
( Smothered Goombas, I mean Mushroom caps )
Grapeseed Oil
Forward! Penzey's spice mix
Pink Himalayan salt
( oven roasted sweet potato cubes )
2 large Portabello mushrooms caps
Bacon crumbles
Parmesan/Asiago/Romano blended cheese
Olive Oil
Merlot
Italian dressing
( Smothered Goombas, I mean Mushroom caps )
Heroes' Feast Hand Pies
Mar. 5th, 2023 05:14 pmilyena_sylphYep, it's the weekend, yep, more Heroes' Feast cooking! This time, "hand" pies. These were the size of dinner plates, y'all, I don't call those 'hand' sized.
Ingredients: ( ingredients )
Directions: ( recipe! )
notes for next time:
* 5"x4" ovals, not 9" rounds, or else thoroughly flattened canned biscuit dough of about the same size.
* no or less egg wash
* 350F
* check at half an hour
Ingredients: ( ingredients )
Directions: ( recipe! )
notes for next time:
* 5"x4" ovals, not 9" rounds, or else thoroughly flattened canned biscuit dough of about the same size.
* no or less egg wash
* 350F
* check at half an hour
Breakfast bake
Mar. 4th, 2023 09:59 amilyena_sylphI made breakfast and it was delicious!
Ingredients:
1 can crescent rolls
3 large eggs, beaten
salt and pepper, to taste
5 slices bacon, cooked and crumbled
1/2 cup mexican cheese blend
applewood salt
Directions:
1. Preheat oven to 375 degrees. Cut parchment paper to size of a cookie sheet and let it wait. Leave the dough in the fridge for now. Unlike me.
2. In a skillet, add eggs and applewood salt, maybe some paprika. Scramble until just underdone (they will finish cooking in the oven). Set aside to cool for a bit.
3. Fry your bacon, drain and crumble/chop into bits.
4. Now open the can of crescents. Roll it out into a large recangle, with the long side facing you, and press all of the seams together. Layer the finely diced up eggsevenly over the cresent roll dough. Then sprinkle the crumbled bacon and shredded cheese evenly over the eggs.
3. Carefully roll everything up longways into a cylinder and press the seams together when you get to the end. Place seam side down on the greased baking sheet.
4. Bake for 9-11 minutes, or until golden brown. Slice and serve warm.
Ingredients:
1 can crescent rolls
3 large eggs, beaten
salt and pepper, to taste
5 slices bacon, cooked and crumbled
1/2 cup mexican cheese blend
applewood salt
Directions:
1. Preheat oven to 375 degrees. Cut parchment paper to size of a cookie sheet and let it wait. Leave the dough in the fridge for now. Unlike me.
2. In a skillet, add eggs and applewood salt, maybe some paprika. Scramble until just underdone (they will finish cooking in the oven). Set aside to cool for a bit.
3. Fry your bacon, drain and crumble/chop into bits.
4. Now open the can of crescents. Roll it out into a large recangle, with the long side facing you, and press all of the seams together. Layer the finely diced up eggsevenly over the cresent roll dough. Then sprinkle the crumbled bacon and shredded cheese evenly over the eggs.
3. Carefully roll everything up longways into a cylinder and press the seams together when you get to the end. Place seam side down on the greased baking sheet.
4. Bake for 9-11 minutes, or until golden brown. Slice and serve warm.
a random salad
Feb. 26th, 2023 03:38 pmilyena_sylphI think this was Monday, I'm not entirely certain.
Ingredients( ingredients )
Preparation:
Heat the oven to 350°. Toast the walnuts until golden brown, about 8 minutes. Remove and let cool. Turn off the oven.
Toss the frozen corn in the microwave and let it go.
In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.
In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let that sit for about 5 minutes so that the chicken absorbs the dressing.
Add the walnuts, bacon, spring mix, onion, apple, corn, and the remaining dressing and toss, OR split the chicken into bowls and allow everyone to grab how much of whatever they like they want.
Toss cheese on top and devour.
Ingredients( ingredients )
Preparation:
Heat the oven to 350°. Toast the walnuts until golden brown, about 8 minutes. Remove and let cool. Turn off the oven.
Toss the frozen corn in the microwave and let it go.
In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.
In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let that sit for about 5 minutes so that the chicken absorbs the dressing.
Add the walnuts, bacon, spring mix, onion, apple, corn, and the remaining dressing and toss, OR split the chicken into bowls and allow everyone to grab how much of whatever they like they want.
Toss cheese on top and devour.
Heroes' Feast Braised Lamb
Feb. 26th, 2023 03:16 pmilyena_sylphAsp got ahead of me because I was being lazy, but here's what I did for dinner on Saturday!
From Heroes Feast again, Braised Lamb.
Straight up: this recipe and I had some fights, because I took the instructions too literally. Also, I had bought the wrong version of the cut of meat intended, but I managed to get it to come out tasty anyway.
I reduced the recipe by about 2/3rds because I did not need to feed six people. Therefore you get those proportions.
Ingredients: ( Ingredients )
Preparation: ( preparation )
Remove the twine, slice your lamb, either pour the onion sauce over it on a serving platter or in plates/bowls, and serve.
I should have made rice to go with, but I didn't think of it early enough.
Asp says it was delicious, and I happen to agree.
From Heroes Feast again, Braised Lamb.
Straight up: this recipe and I had some fights, because I took the instructions too literally. Also, I had bought the wrong version of the cut of meat intended, but I managed to get it to come out tasty anyway.
I reduced the recipe by about 2/3rds because I did not need to feed six people. Therefore you get those proportions.
Ingredients: ( Ingredients )
Preparation: ( preparation )
Remove the twine, slice your lamb, either pour the onion sauce over it on a serving platter or in plates/bowls, and serve.
I should have made rice to go with, but I didn't think of it early enough.
Asp says it was delicious, and I happen to agree.
Not Your Typical Pepper Steak
Feb. 26th, 2023 12:59 pmsenmutIngredients
1 pack of thin breakfast steaks
4 pieces of bacon
1 small pack of mushrooms
1 yellow bell pepper
1 half a large purple onion
Penzey's Forward seasoning
Spice Lab's Espresso salt
Cooking sherry
Olive oil
Four pieces (toaster size) naan
Fontina shreds
( roughly what I did )
1 pack of thin breakfast steaks
4 pieces of bacon
1 small pack of mushrooms
1 yellow bell pepper
1 half a large purple onion
Penzey's Forward seasoning
Spice Lab's Espresso salt
Cooking sherry
Olive oil
Four pieces (toaster size) naan
Fontina shreds
( roughly what I did )
Heroes Feast: Underdark Mushroom steaks
Feb. 19th, 2023 06:38 pmsenmut3 tbsps olive oil
2 tbsps lemon juice
2 tbsps balsamic vinegar
1 tbsp thyme
bit of black pepper
mix well in shallow dish
Place Portabella caps (no stem) in the dish, let marinate for 15 minutes, flipping once.
Cook over medium heat or grill for 10-12 minutes
Note: Cutting back the lemon next time, adding a touch of salt. Might trade the thyme out for basil. I also used my bacon press to keep them pinned, and flipped them twice while cooking.
Plated (new tab)
2 tbsps lemon juice
2 tbsps balsamic vinegar
1 tbsp thyme
bit of black pepper
mix well in shallow dish
Place Portabella caps (no stem) in the dish, let marinate for 15 minutes, flipping once.
Cook over medium heat or grill for 10-12 minutes
Note: Cutting back the lemon next time, adding a touch of salt. Might trade the thyme out for basil. I also used my bacon press to keep them pinned, and flipped them twice while cooking.
Plated (new tab)
honey glazed carrots
Feb. 18th, 2023 04:58 pmilyena_sylphAbout half a bag baby rainbow carrots
3 tablespoons melted butter or olive oil
3 tablespoons honey
1/2 teaspoon salt
Preheat oven to 375 F, line a baking sheet with foil.
Mix butter/oil, honey, and salt in some kind of sealing dish large enough for your carrots. Dump the carrots in, seal the dish, and shake like hell.
Use slotted spoon, fork, or your hands to move the coated carrots to the baking sheet.
Shove 'em in the oven for half an hour. Feast.
3 tablespoons melted butter or olive oil
3 tablespoons honey
1/2 teaspoon salt
Preheat oven to 375 F, line a baking sheet with foil.
Mix butter/oil, honey, and salt in some kind of sealing dish large enough for your carrots. Dump the carrots in, seal the dish, and shake like hell.
Use slotted spoon, fork, or your hands to move the coated carrots to the baking sheet.
Shove 'em in the oven for half an hour. Feast.
Instant Pot whole roast chicken
Feb. 18th, 2023 04:47 pmilyena_sylph1 whole chicken (fresh)
2 tablespoons olive oil or melted butter
1 teaspoon salt
3/4 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
Mix together the olive oil and spices in a small bowl.
Prepare the chicken by removing any gizzards from the cavity and rinsing in cold water. Let excess water drain.
Brush the wet rub onto the exterior of the chicken.
Place the metal trivet into the base of the Instant Pot. Add 1 cup of water. Place the chicken on top of the trivet. Secure the lid and set the valve to seal.
Push the Pressure Cook button and set the time for [6 minutes x weight of chicken].
Allow the pressure to naturally release. Test the internal temperature to be sure it has reached 165 degrees. Remove the chicken from the Instant Pot, let the damn thing cool.
Remove all bones, skin, and connective tissues and such not-tasty things to a tupperware for making stock later (toss in the organ meats).
Once the meat is clean to your satisfaction, warm it (microwave, or on stovetop with some of the broth) and serve.
2 tablespoons olive oil or melted butter
1 teaspoon salt
3/4 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
Mix together the olive oil and spices in a small bowl.
Prepare the chicken by removing any gizzards from the cavity and rinsing in cold water. Let excess water drain.
Brush the wet rub onto the exterior of the chicken.
Place the metal trivet into the base of the Instant Pot. Add 1 cup of water. Place the chicken on top of the trivet. Secure the lid and set the valve to seal.
Push the Pressure Cook button and set the time for [6 minutes x weight of chicken].
Allow the pressure to naturally release. Test the internal temperature to be sure it has reached 165 degrees. Remove the chicken from the Instant Pot, let the damn thing cool.
Remove all bones, skin, and connective tissues and such not-tasty things to a tupperware for making stock later (toss in the organ meats).
Once the meat is clean to your satisfaction, warm it (microwave, or on stovetop with some of the broth) and serve.
Heroes' Feast Deep Gnome Trillimac pods
Feb. 18th, 2023 04:45 pmilyena_sylphDeep Gnome Trillimac Pods
a quantity of olive oil
1 lb cremini mushrooms, thinly sliced
kosher salt
1 large yellow onion, finely chopped (divided in half)
7 garlic cloves, finely chopped (divided in half)
1/4 c sherry
3 Tbsp chopped parsley (if you like that)
1 3/4 c riccota (whole milk)
1 egg
1 cup grated Parmesan (divided in half)
1/4 c small pieces dried mushroom (pulverized to powder)
.5 oz Fontina cheese, shredded
wonton wrappers
Okay y'all! +claps hands+ This recipe is a bit of an... experience, and definitely something to plan to spend several hours on, but holy Gods is it fucking delicious. It makes a ridiculous amount of food, and I highly reccommend halving the recipe. I'm also going to do a lot of paraphrasing here to keep from running into problems with Hasbro's asshole lawyers.
Take your big skillet, add a tablespoon of olive oil, and set it heating over medium-high heat. Once the oil's ready, dump in your mushrooms and 1/4 tsp of that kosher salt and cook. Stir 'em occassionally, but set a timer for 12 minutes, until all the liquid's cooked off and they're starting to brown.
Drop your heat to medium and scrape all the mushrooms out to the edges of the pan. Dump in another tablespoon of olive oil in the middle of the pan, and toss in half the onion. Stir it up a bit with a couple shakes of salt, and cook for about 4 minutes, stirring it now and then. Stir the onion and the mushrooms together, then toss in half the garlic and cook that for about a minute, stirring the whole time. Grab the sherry and add it to the pan, stirring, for about a minute.
Scrape all of that out into a bowl and add the parsley if you like that kind of thing. Doesn't seem like something that would be in the Underdark to me. Set it aside to cool off.
Give your skillet a wipe out, then return it to medium heat. Add another tablespoon of olive oil and heat it to shimmering, then toss in the other half of your onion and a half teaspoon of salt. Cook that, stirring when needed, for about 4 minutes. Add the rest of your garlic and cook ti for about a minute, then turn off the heat to your burner, scrape the onion and garlic into a medium bowl, and tell your skillet thank you, then put it somewhere to cool (or straight into the dishwasher).
Grab the bowl with the onion and garlic (but no mushrooms and no sherry) and dump 1/2 c of your parmesan over it. Stir that up firmly, then grab your ricotta and shake the container until it falls in. Stir it together, then break an egg in and stir that in until it's uniform.
At this point, if you've pulverized your dried shittake or porchini, add that to the ricotta mix and stir some more.
In the last bowl you're going to need, mix together your shredded Fontina and the other 1/2 c of parmesan.
Preheat your oven to 375 F with a rack in the middle of the oven.
Liberally spray a 12-cup muffin tin with nonstick cooking spray, yes even if it's nonstick. Open your pack of wonton wrappers, get your bowls of mixes convenient to you (each with its own tablespoon to measure with), grab your first wonton wrapper, and press it into the first muffin cup.
Now get a tablespoon of your mushroom mix and tap it down level into the bottom of the cup. Then add a tablespoon of the ricotta mix and smooth it out over that. Grab a second wonton wrapper, and put it into the cup so that its' corners are aligned between the corners of the first one. Press it down some, but not so much that the ricotta oozes up about the edge of the cup, and add another tablespoon of mushroom mix, then another tablespoon of ricotta. On top of that, add however much of the fontina-and-parmesan is needed to cover the top of the 'pod', without making it too thick.
Bake in your 375 F oven for 20 minutes, until cheese is golden and the corners of the wontons are good and browned. The original recipe calls for you to turn them halfway through, I didn't bother.
Let them cool for 5 minutes or so, and have at. If you can eat more than two, I am honestly amazed and a bit terrified.
a quantity of olive oil
1 lb cremini mushrooms, thinly sliced
kosher salt
1 large yellow onion, finely chopped (divided in half)
7 garlic cloves, finely chopped (divided in half)
1/4 c sherry
3 Tbsp chopped parsley (if you like that)
1 3/4 c riccota (whole milk)
1 egg
1 cup grated Parmesan (divided in half)
1/4 c small pieces dried mushroom (pulverized to powder)
.5 oz Fontina cheese, shredded
wonton wrappers
Okay y'all! +claps hands+ This recipe is a bit of an... experience, and definitely something to plan to spend several hours on, but holy Gods is it fucking delicious. It makes a ridiculous amount of food, and I highly reccommend halving the recipe. I'm also going to do a lot of paraphrasing here to keep from running into problems with Hasbro's asshole lawyers.
Take your big skillet, add a tablespoon of olive oil, and set it heating over medium-high heat. Once the oil's ready, dump in your mushrooms and 1/4 tsp of that kosher salt and cook. Stir 'em occassionally, but set a timer for 12 minutes, until all the liquid's cooked off and they're starting to brown.
Drop your heat to medium and scrape all the mushrooms out to the edges of the pan. Dump in another tablespoon of olive oil in the middle of the pan, and toss in half the onion. Stir it up a bit with a couple shakes of salt, and cook for about 4 minutes, stirring it now and then. Stir the onion and the mushrooms together, then toss in half the garlic and cook that for about a minute, stirring the whole time. Grab the sherry and add it to the pan, stirring, for about a minute.
Scrape all of that out into a bowl and add the parsley if you like that kind of thing. Doesn't seem like something that would be in the Underdark to me. Set it aside to cool off.
Give your skillet a wipe out, then return it to medium heat. Add another tablespoon of olive oil and heat it to shimmering, then toss in the other half of your onion and a half teaspoon of salt. Cook that, stirring when needed, for about 4 minutes. Add the rest of your garlic and cook ti for about a minute, then turn off the heat to your burner, scrape the onion and garlic into a medium bowl, and tell your skillet thank you, then put it somewhere to cool (or straight into the dishwasher).
Grab the bowl with the onion and garlic (but no mushrooms and no sherry) and dump 1/2 c of your parmesan over it. Stir that up firmly, then grab your ricotta and shake the container until it falls in. Stir it together, then break an egg in and stir that in until it's uniform.
At this point, if you've pulverized your dried shittake or porchini, add that to the ricotta mix and stir some more.
In the last bowl you're going to need, mix together your shredded Fontina and the other 1/2 c of parmesan.
Preheat your oven to 375 F with a rack in the middle of the oven.
Liberally spray a 12-cup muffin tin with nonstick cooking spray, yes even if it's nonstick. Open your pack of wonton wrappers, get your bowls of mixes convenient to you (each with its own tablespoon to measure with), grab your first wonton wrapper, and press it into the first muffin cup.
Now get a tablespoon of your mushroom mix and tap it down level into the bottom of the cup. Then add a tablespoon of the ricotta mix and smooth it out over that. Grab a second wonton wrapper, and put it into the cup so that its' corners are aligned between the corners of the first one. Press it down some, but not so much that the ricotta oozes up about the edge of the cup, and add another tablespoon of mushroom mix, then another tablespoon of ricotta. On top of that, add however much of the fontina-and-parmesan is needed to cover the top of the 'pod', without making it too thick.
Bake in your 375 F oven for 20 minutes, until cheese is golden and the corners of the wontons are good and browned. The original recipe calls for you to turn them halfway through, I didn't bother.
Let them cool for 5 minutes or so, and have at. If you can eat more than two, I am honestly amazed and a bit terrified.
Heroes' Feast Traveler's stew
Feb. 14th, 2023 12:03 pmilyena_sylphIngredients:
1/4 cup all purpose flour
Kosher salt and freshly ground black pepper
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon olive oil
1 cup dark beer (KC Bier's Shwarzbier)
4 cups beef broth
1 teaspoon sweet paprika
1 large yellow onion, chopped
2 carrots, peeled and cut into 1/2-inch rounds
3 Yukon gold potatoes, peeled and cut into 1-inch pieces
Directions:
In a large bowl (or ziploc bag), combine the flour, 1 teaspoon of salt (I used garlic salt because I love garlic), and several grinds of pepper. Add the beef and toss to coat well.
Warm the oil in a large, heavy pot over medium-high heat. Add the beef and cook for about 5 minutes, turning to brown all sides evenly.
Take all the meat out of the pot.
Pour the beer into the empty pot and use a wooden spoon to scrape up any browned bits. Most stew recipes use wine, but the beer in this recipe gives it a nice earthy, malty flavor.
Return the browned beef to the pot and add the broth and paprika.
Adjust the heat to low, cover, and cook at a simmer until the meat is very tender. 1.5-2 hours.
Add the onions, carrots, and potatoes to the pot, and continue to simmer until the vegetables are tender, about 30 minutes.
1/4 cup all purpose flour
Kosher salt and freshly ground black pepper
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon olive oil
1 cup dark beer (KC Bier's Shwarzbier)
4 cups beef broth
1 teaspoon sweet paprika
1 large yellow onion, chopped
2 carrots, peeled and cut into 1/2-inch rounds
3 Yukon gold potatoes, peeled and cut into 1-inch pieces
Directions:
In a large bowl (or ziploc bag), combine the flour, 1 teaspoon of salt (I used garlic salt because I love garlic), and several grinds of pepper. Add the beef and toss to coat well.
Warm the oil in a large, heavy pot over medium-high heat. Add the beef and cook for about 5 minutes, turning to brown all sides evenly.
Take all the meat out of the pot.
Pour the beer into the empty pot and use a wooden spoon to scrape up any browned bits. Most stew recipes use wine, but the beer in this recipe gives it a nice earthy, malty flavor.
Return the browned beef to the pot and add the broth and paprika.
Adjust the heat to low, cover, and cook at a simmer until the meat is very tender. 1.5-2 hours.
Add the onions, carrots, and potatoes to the pot, and continue to simmer until the vegetables are tender, about 30 minutes.
senmut1 or 2 skillets of Corn bread
1-2 onions, depending on how much you are making
1-3 stalks of celery
margarine, just enough to steam the onion & celery in microwave
1 to 1 & 1/2 tsps. sage, this is to taste
salt & pepper to taste
Chicken broth, use your own judgment, thinner is better but not runny
3-4 eggs
Crumble the fresh-baked cornbread, add ingredients, cook until done in 350-400 degree oven.
Momma's Note: You can always call your Grammy if you need help when you make it. You did a good job before!
(Asp's note: finding this on my archives of documents was a heart-kick. I lost them both in the mid-teens)
1-2 onions, depending on how much you are making
1-3 stalks of celery
margarine, just enough to steam the onion & celery in microwave
1 to 1 & 1/2 tsps. sage, this is to taste
salt & pepper to taste
Chicken broth, use your own judgment, thinner is better but not runny
3-4 eggs
Crumble the fresh-baked cornbread, add ingredients, cook until done in 350-400 degree oven.
Momma's Note: You can always call your Grammy if you need help when you make it. You did a good job before!
(Asp's note: finding this on my archives of documents was a heart-kick. I lost them both in the mid-teens)
senmutAsp Note: Make a plain yellow or moist yellow box cake as two rounds. The magic here is in the frosting. You're going to want to start this when the cakes first come out of the oven.
Cocoa Frosting/Icing
1/3 cup cocoa
2 cups sugar
3/4 cup milk, canned is best
1 tsp. vanilla, real
1/2 stick margarine
Bring 1st 3 ingredients to a rolling boil. Reduce heat, continue cooking until it forms a stiff ball when dropped in cold water. Remove from heat. Add vanilla and margarine. Beat with spoon until you think it's right. (Asp Note: I prefer it a little more liquid when I start working it on the cake, but with the texture to harden a bit once it cools)
Momma's Notes: Mother says she puts some on the bottom layer before it's actually ready. Of course you are suppose to poke holes in cake. The cake can be cool or not. This of course is all guess work on Mother's part.
Cocoa Frosting/Icing
1/3 cup cocoa
2 cups sugar
3/4 cup milk, canned is best
1 tsp. vanilla, real
1/2 stick margarine
Bring 1st 3 ingredients to a rolling boil. Reduce heat, continue cooking until it forms a stiff ball when dropped in cold water. Remove from heat. Add vanilla and margarine. Beat with spoon until you think it's right. (Asp Note: I prefer it a little more liquid when I start working it on the cake, but with the texture to harden a bit once it cools)
Momma's Notes: Mother says she puts some on the bottom layer before it's actually ready. Of course you are suppose to poke holes in cake. The cake can be cool or not. This of course is all guess work on Mother's part.
Pork Chop Bake (By Asp's Momma)
Feb. 4th, 2023 03:52 pmsenmutGoing through my archives, and found a few recipes from Momma and Grammy.
Salt & pepper
6 pork chops
1 can cr. of celery soup
1/2 cup milk
1/2 cup sour cream
1 24 oz. pkg hash browns, thawed
1 cup grated sharp cheese
1 can (2.8oz) French fried onions
( Read more... )
Salt & pepper
6 pork chops
1 can cr. of celery soup
1/2 cup milk
1/2 cup sour cream
1 24 oz. pkg hash browns, thawed
1 cup grated sharp cheese
1 can (2.8oz) French fried onions
( Read more... )
Pork Chops & Potato Au Gratin
Jan. 28th, 2023 07:33 pmsenmutDon't @ me if this is not a true au gratin.
4-6 small (boneless) pork chops
2 cans sliced or diced canned potatoes (or equivalent fresh, but make them thin/small)
1 cup milk
at least 1 cup cheese
random amount of flour of choice beginning with 2 tbsps
glob of bacon grease or oil or butter
( again a bit longer )
4-6 small (boneless) pork chops
2 cans sliced or diced canned potatoes (or equivalent fresh, but make them thin/small)
1 cup milk
at least 1 cup cheese
random amount of flour of choice beginning with 2 tbsps
glob of bacon grease or oil or butter
( again a bit longer )
Bacon Potato Chowder
Jan. 28th, 2023 07:29 pmsenmut2 medium russets (Idahos)
1 small onion
celery salt (you'll know what's enough)
Bacon crumbles (let your heart measure)
maple-bacon seasoning (McCormick)
5-6 baby carrots
Large Dollop of sour cream
olive oil
Broth of choice (2 cans)
Water (up to 1 of the broth cans)
Cheese of choice (if desired)
( this one is longer than usual )
1 small onion
celery salt (you'll know what's enough)
Bacon crumbles (let your heart measure)
maple-bacon seasoning (McCormick)
5-6 baby carrots
Large Dollop of sour cream
olive oil
Broth of choice (2 cans)
Water (up to 1 of the broth cans)
Cheese of choice (if desired)
( this one is longer than usual )
