A Mad Mulligan
Posts: 2,734 
Videos: 3
Location: The Moonsine Cafe
Videos: 3
Location: The Moonsine Cafe
October 23rd, 2007, 01:32 PM
The Yorkies sound great. I'll try it tonight I think. Having a difficult time not to keep picking at the meat. This is more of a problem than I anticipated.
The Yorkies sound great. I'll try it tonight I think. Having a difficult time not to keep picking at the meat. This is more of a problem than I anticipated.
Quoting #juan
Sounds really good. We just had a nice roast last week and we are planning steak for dinner on Wednesday so I won't be doing your beef roast until probably the week-end. You mentioned Yorkshire Pudding and it brought to mind a recipe that I got from someone who's Yorkshire was always to die for. Here's the recipe.
First you need a tall Waring or Osterizer blender or some kind of a tall blender.
You pour into blender: A half cup of milk, a half cup of water, a level teaspoon of salt, and three eggs.
Put cover on blender and starting at low speed, work it up to hight speed. Remove lid and with blender still going at high speed, start pouring flour into the whirling egg mixture. You will notice that there is a deep hole in the mixture right down to the blender blades. Gently pour in flour until that hole is completely closed.
Using the normal method of cooking Yorkshire Pudding...Heating muffin pans, pouring beef drippings, lard(no vegetable oil) into muffin pans, reheating pans, pouring batter into hot muffin pans, baking at 425 degrees for 20 -25 minutes.
Before I got that recipe I made the odd pan of little hockey pucks.....This seems always to work....for some reason....
First you need a tall Waring or Osterizer blender or some kind of a tall blender.
You pour into blender: A half cup of milk, a half cup of water, a level teaspoon of salt, and three eggs.
Put cover on blender and starting at low speed, work it up to hight speed. Remove lid and with blender still going at high speed, start pouring flour into the whirling egg mixture. You will notice that there is a deep hole in the mixture right down to the blender blades. Gently pour in flour until that hole is completely closed.
Using the normal method of cooking Yorkshire Pudding...Heating muffin pans, pouring beef drippings, lard(no vegetable oil) into muffin pans, reheating pans, pouring batter into hot muffin pans, baking at 425 degrees for 20 -25 minutes.
Before I got that recipe I made the odd pan of little hockey pucks.....This seems always to work....for some reason....
Chief Mogrifier
Posts: 8,476
October 24th, 2007, 10:38 AM
Quoting Unforgiven
There are times when snacking on some leftovers is absolutely habit forming. A mostly whole, leftover turkey, with all the leftover trimmings is one of the two worst things to attract weak-willed snackers. A done to a turn, leftover beef roast is the other one. I've been known to eat cold, leftover Yorkshire puddings with a slice of cold roast beef at two in the morning...
The Yorkies sound great. I'll try it tonight I think. Having a difficult time not to keep picking at the meat. This is more of a problem than I anticipated.
A Mad Mulligan
Posts: 2,734
Videos: 3
Location: The Moonsine Cafe
Videos: 3
Location: The Moonsine Cafe
November 7th, 2007, 01:57 PM
A new one I'm trying tonight:
Rigatoni with a butternut squash sauce, with basil garlic shrimp and parmesan cheese. It seems like something just right for a cold blustery day.
I found the recipe for it on the Food Network website.
A new one I'm trying tonight:
Rigatoni with a butternut squash sauce, with basil garlic shrimp and parmesan cheese. It seems like something just right for a cold blustery day.
I found the recipe for it on the Food Network website.
Chief Mogrifier
Posts: 8,476
November 7th, 2007, 03:11 PM
I just spent twenty minutes at the Food Network site. What a great site. There are enough great sounding recipes to keep me busy for several months. let me know how the butternut squash and rigatoni turns out....that sounds good too......cheers
I just spent twenty minutes at the Food Network site. What a great site. There are enough great sounding recipes to keep me busy for several months. let me know how the butternut squash and rigatoni turns out....that sounds good too......cheers
A Mad Mulligan
Posts: 2,734
Videos: 3
Location: The Moonsine Cafe
Videos: 3
Location: The Moonsine Cafe
November 7th, 2007, 06:42 PM
Oh man you have to try this butternut squash sauce. With the Rigatoni it was very nice and a very interesting change to a tomato or Alfredo type sauce. The Rigatoni is big enough that the sauce gets inside and so you get this burst of peppery Butternut flavour. Al dente is the way to cook the Rigatoni too. You don't want it to get too soft.
Great site, I agree. Lots to inspire there.
Oh man you have to try this butternut squash sauce. With the Rigatoni it was very nice and a very interesting change to a tomato or Alfredo type sauce. The Rigatoni is big enough that the sauce gets inside and so you get this burst of peppery Butternut flavour. Al dente is the way to cook the Rigatoni too. You don't want it to get too soft.
Great site, I agree. Lots to inspire there.
Quoting #juan
I just spent twenty minutes at the Food Network site. What a great site. There are enough great sounding recipes to keep me busy for several months. let me know how the butternut squash and rigatoni turns out....that sounds good too......cheers
