Try this cooking thread

[MWH1967]

Easy treat..

for 2 servings

• 3 gold potatoes
• 2 cups vinegar
• 1 tablespoon salt
• 1 tablespoon pepper

Nutrition Info
Preparation

1. Carefully slice 3 gold potatoes into ⅛ inch (3 mm) slices using a knife or mandoline.
2. In a large bowl, coat chips with vinegar so all are submerged, allow to sit for 30 minutes (the longer they sit the more vinegary they will taste).
3. Preheat the oven to 350ºF (175ºC).
4. Drain the chips and then mix in salt and pepper.
5. Arrange chips on greased baking sheet.
6. Bake for 30-35 minutes.
7. Enjoy!

 

[MWH1967]

Evey cook needs this one in their back pocket....

https://encrypted-tbn0.***NOT-ALLOWED***/images?q=tbn:ANd9GcSRnBaCojVbfCB6ky8650vjS3p3U1ZVmqWKmg&usqp=CAU



pssst..add a little rosemary. Dryed table spoon. Fresh one 3inch stem.

 

[MWH1967]

These people seriously know what they are doing...

 

[yimyammer]

Easy treat..

for 2 servings

• 3 gold potatoes
• 2 cups vinegar
• 1 tablespoon salt
• 1 tablespoon pepper

Nutrition Info
Preparation

1. Carefully slice 3 gold potatoes into ⅛ inch (3 mm) slices using a knife or mandoline.
2. In a large bowl, coat chips with vinegar so all are submerged, allow to sit for 30 minutes (the longer they sit the more vinegary they will taste).
3. Preheat the oven to 350ºF (175ºC).
4. Drain the chips and then mix in salt and pepper.
5. Arrange chips on greased baking sheet.
6. Bake for 30-35 minutes.
7. Enjoy!

I'm calling BS on that photo, I dont believe they can look like this without being fried but please prove me wrong

 

[yimyammer]

these are the best pecans on the planet:

 

[Tabascocat]

I'm calling BS on that photo, I dont believe they can look like this without being fried but please prove me wrong

Agreed, those are fried!

 

[MWH1967]

Agreed, those are fried!

When you actually soak in Vinegar they indeed look fried. They spend 30 mins in a marinate.

Not everyone goes to that trouble. Not fired. Also sprayed with olive oil is the cooking sheet and the tops of the chips.

 

[yimyammer]

When you actually soak in Vinegar they indeed look fried. They spend 30 mins in a marinate.

Not everyone goes to that trouble. Not fired. Also sprayed with olive oil is the cooking sheet and the tops of the chips.

Still skeptical but hopeful since I want it to be true

is the picture you posted of chips you actually made or from wherever you got the recipe

the recipe posted didn’t say anything about spraying with olive oil which also contributed to my skepticism

 

[MWH1967]

Still skeptical but hopeful since I want it to be true

is the picture you posted of chips you actually made or from wherever you got the recipe

the recipe posted didn’t say anything about spraying with olive oil which also contributed to my skepticism

its all good try it. made it many times. Could slightly be the way the pic turned out as well.

 

[MWH1967]

• 4 boneless pork chops
• 1 pound crimini mushrooms, sliced
• 1 cup yellow onion, thinly sliced
• 3/4 cup low-sodium chicken stock
• 3/4 cup beef stock
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme, optional
• fresh thyme, garnish, optional
• 1 tablespoon extra-virgin olive oil, divided
• kosher salt and freshly ground pepper, to taste

1. Season pork chops with garlic powder, then generously with salt and pepper.
2. Heat 1/2 tablespoon olive oil in a large pan or skillet over medium-high heat. Once hot, sear both sides of pork chops until nicely browned. Remove pork chops to a plate and cover to keep warm.
3. Drizzle another 1/2 tablespoon olive oil into skillet, then add mushrooms and onion and sauté for 6-7 minutes, or until softened and lightly browned. Season with salt, pepper and dried thyme, if using
4. Sprinkle flour over onion and mushrooms and stir until everything is evenly coated. Cook for 2-3 minutes, or until flour has a chance to cook and be absorbed.
5. Stir in chicken and beef broths, stirring to scrape up burned bits from the bottom of the pan.
6. Bring mixture to a boil, then lower heat and let simmer for 15 minutes, or until gravy has reduced and thickened.
7. Return pork chops to skillet and cook for another 10-15 minutes, or until cooked through and tender.
8. Remove from heat, spooning gravy over pork chops and garnishing with fresh thyme, if desired.

 

[MWH1967]

https://encrypted-tbn0.***NOT-ALLOWED***/images?q=tbn:ANd9GcS_ypDWDaA_YCN0YbNvvN8G3R_PpjyUAtASoA&usqp=CAU

LET’S GET GRILLING


1Combine the ground beef, garlic powder, butter, salt, smoked paprika, and Worcestershire sauce in a large mixing bowl. Divide the ground beef into 16 meatballs, which will form one small patty each. From each meatball, flatten each to form 8 patties, making an indentation in the middle to place the cheese. Continue with the next 8 meatballs to make a flat patty, which will go on top of the first 8 patties. Take each slice of American cheese and fold it in half two times, creating a stack of small cheese squares. Place this stacked piece of cheese in the middle of the burger. Repeat for all 8 burgers. Take the remaining 8 patties and place them on top of the patties with cheese and seal them around the edges, combining the two patties on the outside to make one burger.
2Combine the sauce ingredients and place in the refrigerator until ready to put on the burgers.
3Prepare a grill for medium direct heat — about 350°F. If using a griddle or a cast iron skillet, place the skillet on the grill. Place the patties on the skillet or grill and let them cook until they have started to brown on one side. Flip the patties over and then add another slice of cheese. The USDA recommends ground beef and burgers to be cooked to a minimum internal temperature of 160°F, which means you can pull the burgers off at 155°F since they will continue to cook when you pull them off the grill.
4Remove from heat and tent under foil to stay warm. Serve on a toasted bun with lettuce, tomato, pickles and secret sauce. Serve immediately to experience the beauty of the melting cheese inside the patty, making for an epic cheesy bite with cheese oozing out of your burger.


This one rocks!!

 

[MWH1967]

Coconut Cream Dreamboat Dessert
This Coconut Cream Dreamboat Dessert has a Golden Oreo crust, a cream cheese and Cool Whip layer, a Coconut pudding layer, more Cool Whip, and is topped off with toasted coconut. It is a super easy dessert to make and tastes just like its title - a dream.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings
Author Sarah
Ingredients

• 
  Coconut Cream Dreamboat Dessert
  This Coconut Cream Dreamboat Dessert has a Golden Oreo crust, a cream cheese and Cool Whip layer, a Coconut pudding layer, more Cool Whip, and is topped off with toasted coconut. It is a super easy dessert to make and tastes just like its title - a dream.
  Course Dessert
  Cuisine American
  Prep Time 30 minutes
  Cook Time 4 minutes
  Total Time 34 minutes
  Servings
  Author Sarah
  Ingredients
  • 36 Golden Oreo Cookies
  • 6 Tbsp. butter melted {I use salted}
  • 1 {8 oz} pkg. Philadelphia Cream Cheese softened
  • 1/4 cup granulated sugar
  • 2 Tbsp. cold milk
  • 12 oz. Cool Whip divided
  • 2 {3.4 oz.} pkgs Coconut Cream instant pudding
  • 3 & 1/4 cups whole milk
  • 1 cup sweetened coconut flakes toasted {Here is how I toast mine}
  Instructions
  1. In a food processor, pulse the Oreo cookies until they are fine crumbs. Combine the crumbs and the butter until crumbs are fully coated.
  2. Press the mixture into a 9x13 inch baking dish. Place the dish in the refrigerator while you work on the other layers.
  3. In a medium bowl {I use my stand mixer} whip the cream cheese and sugar on medium-low speed. Add the milk and mix until fully incorporated.
  4. With a spatula, fold in 1 & 1/4 cups cool whip until completely uniform. Spread this mixture evenly over your crust.
  5. In another medium bowl, combine the 3 & 1/4 cups milk with both of the pudding packages. Whisk constantly until the pudding thickens and creates soft peaks. Spread this layer evenly over the previous layer.
  6. Let the dessert rest for about 5 minutes, to let the pudding fully thicken up. Spread the remaining Cool Whip over the top.
  7. Spread the toasted coconut evenly over the top. Make sure that it is completely cooled before adding it.
  8. Let dessert sit in the freezer for 1 hour or in the refrigerator for 4 hours before serving.

 

[shabazz]

They say Its actually better the next day......

 

[MWH1967]

took a moment out for EC

 

[MWH1967]

They say Its actually better the next day......

wow..ok If you're trying to wreck the thread let me leave with a recipe for Fish head soup as a parting gift.

 

[MWH1967]

Hubby prepared Salmon Fish Head Miso Soup for dinner tonight. It is very nice.

Ingredients: Salmon Fish head, 2 Carrots, 2 Potatoes, 1 box of Tofu, some ginger slices and most important Miso.

 

[MWH1967]

https://encrypted-tbn0.***NOT-ALLOWED***/images?q=tbn:ANd9GcRjWVSbzcmDaQh4-XeaksIHFfSknapu16OkEw&usqp=CAU

HOW TO MAKE THIS HOMEMADE CORNBREAD FROM SCRATCH

• Preheat oven: Preheat oven to 375°Fahrenheit.
• Combine wet ingredients: In a mixing bowl, combine applesauce, eggs, buttermilk, and oil.
• Stir the dry ingredients: Stir the flour, salt, cornmeal, and baking powder.
• Fold: Fold in the sliced jalapeño, corn, and shredded cheese.
• Transfer to pan: Transfer the batter to a greased skillet and top with jalapeño slices, if desired.
• Bake: Bake the cornbread for 30-35 minutes. Use the toothpick method to check to the center

unsweetened applesauce
eggs
buttermilk olive oil
yellow cornmeal
whole wheat flour
kosher salt baking powder
shredded cheddar cheese
jalapeño
canned corn

 

[MWH1967]

This one is really nice. step by step. Try!!

 

[MWH1967]

https://encrypted-tbn0.***NOT-ALLOWED***/images?q=tbn:ANd9GcRZjIrn1kK0EgxFpJ7HujDW3yZYn5gqH1_Wzw&usqp=CAU

1. Preheat the oven to 350 degrees F.
2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

6 bell peppers, any color

4 tablespoons olive oil, plus more for drizzling

8 ounces lean ground beef

Kosher salt and freshly ground black pepper

1 onion, finely diced

2 cloves garlic, chopped

1 medium zucchini, finely diced

4 Roma tomatoes, seeded and finely diced

Red pepper flakes, as needed

1 cup cooked long-grain and wild rice

1 1/2 cups grated pepper Jack cheese

 

[MWH1967]

If you're from the south especially you need one of these.

https://encrypted-tbn0.***NOT-ALLOWED***/images?q=tbn:ANd9GcQI1GdDt7bhQTNPs7zMImI0WgfYjXGF2cOz1g&usqp=CAU

Country Biscuits & Sausage Gravy

This is one of my grandmother's signature dishes!

Course: Breakfast
Cuisine: American

Servings: 4
Ingredients

• COUNTRY BISCUITS :
• 3 c. all-purpose flour
• 2 T. sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. vegetable shortening
• 1 c. buttermilk
• 1/4 c. unsalted butter melted
• SAUSAGE GRAVY :
• 1 lb. Jimmy Dean Sausage Roll
• 1/4 c. all-purpose flour
• 2 c. warm milk
• Salt and pepper to taste

Instructions

• COUNTRY BISCUITS: Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle sausage gravy over the top or simply serve with your favorite preserves.
• SAUSAGE GRAVY: Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually add warm milk. Cook gravy until thick and bubbly, adding more milk as necessary to control the thickness, season with salt and pepper. Serve hot over biscuits.