Recipes

[gopher]

I rarely measure the amount of water I use. sometimes I like a lot of soup, sometimes a little less. It depends on how much you want.

As for seasoning, Wyler's Instant Bouillon Chicken Cubes work for me.

Oops, I forgot to note that adding a spoonful of white wine vinegar adds a nice touch to the soup. And while most folks hate spinach, I like to add some for my soup with a topping of parmesan cheese.

 

[gopher]

By the way, did you create a thread on how to use leftovers?

That should make for a good topic.

 

[talloola]

I always make my own chicken broth, it is so pure and low in salt, HOWEVER, when
I am out of it, I do buy it sometimes. Campbells Organic 'free range' chicken broth.
Good ingredients, and low in salt, I am happy with results for risotto, soup etc.
and no m.s.g., as I wouldn't use that either.

 

[L Gilbert]

A few years ago my kids bought me a Henkel knife block and a couple Henkel knives. Since then, they've given me carving , filleting, bread, chef's, paring,cleaver, and just about every kind of Henkel knife that would fit in the block including a set of four beautiful steak knives. If we had a house fire, I would probably go back in and save the knives..;-)

Henckel's has (or used to have) different qualities of blade. 1 stickman on the blade was lower quality while 3 was the highest, I think.

We use Miyabi knives.

Anyway, pork medallions in teriyaki sauce is suuuuuuuuuuure tasty.

5 tablespoons soy sauce
2 tablespoons olive oil
2 minced garlic cloves
2 teaspoons demerara sugar
1 teaspoon ground ginger
½ teaspoon Cajun seasoning or 1teaspoon of ground pepper
1 lb. pork medallions (or tenderloin pieces)

Combine the first six ingredients then add the pork. Seal in a container and shake to coat the pork and refrigerate overnight. Drain and discard marinade. Place the medallions in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings.

 

[gopher]

Does anyone have a recipe for home made pukka pies?

I've seen the ads for them but they are not available in Gopherland.

DARN!

 

[VanIsle]

Does anyone have a recipe for home made pukka pies?

I've seen the ads for them but they are not available in Gopherland.

DARN!

I have no idea if this is what you are looking for but I went web fishing and this is what I came across:
Pukka Pie

Mine is chicken pie (with mushrooms) too! Its my grandma's recipe, and I make it myself.

Here's a rough recipe:

- chicken thighs, cooked in a skillet, deboned, most skin discarded (I keep some for flavor) and chopped into bite sized chunks
- chopped carrot, onion, mushrooms, cooked in same skillet for a few minutes

Toss the whole shebang into an oiled oven-proof dish. Sprinkle on one packet of dehydrated onion soup powder (or cream of mushroom soup powder - but I prefer onion soup). Pour in a bit of no-salt broth (you can do cream instead, if you want). Roll out a big sheet of defrosted puff pastry. Make a lid. Cut a few holes in the pastry lid (I use an apple core drill thingy). Cut away excess pastry and use it to cut pretty swirly bits and shapes to decorate top - this part is ESSENTIAL!!! Do not disgrace my grandma's recipe by omitting the pretty swirly decorations! (I use a glass to cut out flower petal shapes and use a ravioli wheel to make swirly bits to drape around the flowers.) Brush top with beaten egg. Bake for about 50 minutes in a hottish oven.

Voilá! Perfect comfort food.
_________________
The plural of anecdote is not data.

 

[#juan]

The Pukka Pie I remember was served cold and the meat and stuff were suspended in a gelled stock. The recipe is more complicated than usual. I tried a similar recipe a few years back and it turned out okay. I would probably make a few changes

Pukka Pie « Culinary Travels Of A Kitchen Goddess

 

[gopher]

EXCELLENT!!!

Thanx so much.

 

[CanadianLove]

The CBS News was pumping the Yukon Gold - a Canadian Potatoe masterpiece.

Yukon Golds: Very Versatile Potatoes! - CBS News

 

[CanadianLove]

Dulce de leche

This is a delicious sauce thet can be used as is or can be added to homemade ice cream. Once made it keeps in the can indefinetly, but once you try some it won't last long. It is mainly for the folks who still have their wood stoves going as it takes a lot of power to make it on a cook stove.

Take a heavy pot and place a wire rack in the bottom to keep the cans off the bottom of the pot. Place as many cans of sweetened condenced milk in the pot as you want, or can ( labels removed). Cover with water. Bring the water to a boil on a cook stove then transfer to the wood stove. Allow to simmer at almost boiling to boiling for 8-24 hours. I have not done over 24 hours myself.

You can mark the cans when cooled and store in the pantry.

When you open a can it will be a thick caramel color and will amaze the best of you with its flavour.

It was first discovered, I believe in France, when a night watchman at a dairy fell asleep while he was boiling milk for coco. A fire broke out and all hell broke loose. He first got his coco off the stove then called out the fire brigade. After the fire was out (the guard ran off for fear of being blamed) a fireman bumped his pot of coco milk which had been sitting there in the intence heat. He tasted a finger full of it and one of the Worlds best desserts was born.

I haven't heard of it being used in chesecake yet but think it would be good also, though you may have to add more liquid as it is thicker than the normal condensed milk.

 

[gopher]

^^ oops, there is a thread on leftovers