The Food Chronicles

fatguy1 said:

I made this one over a week ago and I'm just posting it now. I try to follow a low carb diet and after seeing ladydirt post her sweet potatoe cooking a while back I decided to make this recipe as I have many times before but this time with sweet potatoes. I also use a Porter beer instead of Guinness. ( I really don't like Guinness) It turned out awesome. I also halfed the recipe as I was only cooking for two.

Guinness Shepherds Pie
By The Hungry Housewife
1 ½ pounds Organic ground beef 80/20
1 (1lb) bag frozen mixed vegetables, thawed
2 packets of dry Brown Gravy Mix
1 medium onion
Olive Oil
2 bottles Guinness Beer
2 Tablespoons Tomato Paste
2 cups Sharp Cheddar Cheese
3 pounds baking potatoes
¼- ½ cup milk
1 stick butter
Salt and pepper

Preheat oven to 375

To make Potato filling…
Boil the potatoes in slated water until fork tender. Drain completely and place back in pot so all of the water evaporates.
In a medium mixing bowl add butter and potatoes. Mash until smooth, while adding the milk for a medium consistency. Add salt and pepper.

Meat filling…
Cook and drain ground beef.
Place drained beef back in skillet and add 1 bottle of Guinness. Cook until beer has almost cooked out.
Add tomato paste to meat
In a medium sauce pan, prepare the brown gravy according to package directions,
however, use beer for half the liquid called for( 1 cup water, 1 cup beer)
Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.

In medium skillet with olive oil sauté onions until soft and translucent.
Add mixed vegetables to the onions and cook until warm throughout.

In a 2 quart baking dish, add meat as bottom layer, the add vegetables, and then add the mashed potatoes. Top with Shredded cheese.Cook at 375 for about 20 minutes or until cheese in nice and bubbly
View attachment 131136View attachment 131137

Click to expand...

Looks awesome! Your wife is a lucky gal

[h=1]Here is one of my favorite chocolate cakes, I made it for a BBQ on the long weekend and by the time I got my camera out it was half gone. I seen this over on My Baking Addiction but as you can see at the end it’s originally from Oprah’s website…. I know I’m opening myself up for all kinds of jokes now by posting this so go ahead and insert your joke here>>>> [/h][h=1]***Disclaimer this is not a low-carb dish*** [/h][h=1]Chocolate Cake & Espresso Buttercream[/h]Ingredients
1 1/2 cups sugar
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup milk
6 tablespoons canola oil
2 teaspoons pure vanilla extract
3/4 cup very hot water
4 large egg yolks
3/4 cup sugar
2 sticks unsalted butter , softened
2 teaspoons instant espresso powder
1 teaspoon very hot water
12 ounces bittersweet chocolate , chopped (I used semisweet)
4 tablespoons unsalted butter , softened and diced
1 cup heavy or whipping cream
1 tablespoon sugar
Directions:
Preheat oven to 375°F. Line a 15 1/2″ x 10 1/2″ jelly-roll pan with parchment paper; spray paper with nonstick cooking spray.
In the bowl of an electric mixer fitted with a whisk attachment, combine sugar, flour, cocoa, baking powder, baking soda, and salt at medium speed until blended. In another bowl, whisk eggs, milk, oil, and vanilla. Gradually beat egg mixture into flour mixture, about 5 minutes. Shift mixer to low speed; add hot water until blended. Pour batter into pan. Bake until toothpick comes out of the center clean, 20 to 25 minutes. Cool cake completely.
In the bowl of an electric mixer fitted with a whisk attachment, beat egg yolks at medium speed until they become lemon colored and ribbon like when beaters are lifted, about 5 minutes. Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, swirling pan occasionally, until sugar completely dissolves and syrup just comes to a boil. Increase heat to high; boil syrup until it registers 238°F on a candy thermometer. With the mixer on medium speed, immediately add syrup to beaten egg yolks in a thin, steady stream. Beat mixture until it cools to room temperature and is light and fluffy, about 10 minutes. Gradually add butter, 1 tablespoon at a time, until completely incorporated. In a cup, dissolve espresso powder in hot water; beat into buttercream.
In a large bowl, combine chocolate and butter. In a small saucepan, heat cream and sugar over medium-high flame, stirring occasionally, until small bubbles appear around edge of pan. Pour hot cream over chocolate; stir until chocolate and butter melt and mixture is completely smooth. Cool, stirring occasionally, until thickened but not pasty, about 15 minutes.
Invert cake onto a large wire rack; peel off parchment paper. Invert cake again onto a large cutting board. With a serrated knife, cut cake into equal thirds.
Set a large wire rack over a sheet of waxed paper. Arrange one cake layer on rack; spread half of buttercream evenly over top. Add another cake layer; spread top with remaining buttercream. Place remaining cake layer on top.
Pour ganache over top of cake, spreading with a spatula so it coats the sides. If ganache does not cover sides completely, pour any excess that has collected on the waxed paper back into bowl and spread again. Refrigerate cake until ganache sets, about 1 hour. Use two large spatulas to transfer cake onto a serving plate
My Notes:
I used semisweet chocolate for the ganache.
I used a hot knive to cut the slices.
This recipe is from Chocolate Cake - Oprah.com

Beef Skewers - Supper last night....



Leftovers put into omelets for breakfast this morning...

I've been on little bit of a Cake run in the last few weeks. This one I found on Jamie's site at My Baking Addition but it's actually from the old recipezaar which is now food.com. This is the most moist cake ever....

Best Ever Banana Cake

• 1 1/2 cups bananas, mashed, ripe
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk

[h=3]Frosting[/h]

• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing sugar

[h=2]Directions:[/h]

1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. 1Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
    
    Read more: Best Ever Banana Cake With Cream Cheese Frosting Recipe - Food.com - 67256

Another Cake.... I like making this one at this time of year and take advantage of the fresh Rhubarb growing on the farm. Again, props to Jamie at My Baking Addiction
[h=4]For the Cake[/h]2 tablespoons butter (no substitutes), softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 cups chopped fresh or frozen rhubarb
STREUSEL TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter, melted
[h=4]For the Vanilla Sauce[/h]1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1/2 vanilla bean

[h=2]Directions:[/h]1. In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.
2. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
3. For sauce, melt butter in a saucepan. Add sugar, milk and scraped vanilla bean. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat. Serve with cake.

Is anyone else cooking these days??? I got more recipes to post, but don't want to totally hijack this thread...

I too like to see what everyone else is cookin':d

SledMamma said:

You are kidding right? A true Horsepower Hunny knows her way around the kitchen... gotta nourish the "machine" so we can rip it up like the big boys, NO??? Haven't you ever heard the saying, "you must be a maid in the living room, a cook in the kitchen and a whore in the bedroom"? Its kinda like that, with sleds and two-stroke smoke inserted where appropriate

I had two guys approach me and another girl on Renshaw in McBride this winter and he says, "Hey, all those guys over there want to know if you two are riding by yourselves?" My response: "Oh yes... why wouldn't we be?" So then he says something about our husbands letting us out alone, to which I replied, "Don't worry, I'm barefoot in my KLIM boots, and my kitchen is the muff pot under the Cat hood !!! ". He just grinned really big and asked if it was possible I had younger sister... It was cute

Click to expand...

I haven't heard it quite like that but I like that one!! I always thougt men wanted a lady on the street and a freak in the bed.

Seriously though this thread is better than a dating site. You know they can cook and sled before you even ask them out!!!

TB

Bacon, green onion, cheese and pepper quiche. Great to bring to work for breakfast for the week.



Ingredients

• 1 pepper
• bacon
• 3 green onions
• cheddar cheese
• 1 ¼ cups skim milk
• 6 eggs
• Splash of Worcestershire sauce
• ¼ - ½ tsp of dry mustard
• 2 unbaked pie shells

Directions

• Preheat oven to 350 degrees F
• Place unbaked pie shells in oven until slightly brown, then remove
• Mix all ingredients together in a large mixing bowl
• Pour into shells and bake for 45 min

Makes 2 pies

Granted I have small hands, but my homemade burgs are pretty big!

~Rowdy~ said:

Granted I have small hands, but my homemade burgs are pretty big!

View attachment 132781

Click to expand...

some else putting onions in the burgers.....heehaw! Looking good Rowdy!

Our homemade burgers include, lean ground, crushed garlic, finely diced onions, shredded carrots, egg(s), lea & perrins, tabasco and/or chili peppers, sometimes soda crackers if the mix is too wet, garlic powder, salt and pepper.

I love homemade burgers on the BBQ.

ferniesnow said:

some else putting onions in the burgers.....heehaw! Looking good Rowdy!

Our homemade burgers include, lean ground, crushed garlic, finely diced onions, shredded carrots, egg(s), lea & perrins, tabasco and/or chili peppers, sometimes soda crackers if the mix is too wet, garlic powder, salt and pepper.

I love homemade burgers on the BBQ.

Click to expand...

My usual burg consists of 1llb extra lean ground beef, 1 egg, worchester, chili powder, garlic powder, black pepper, chunks of white onion, bit of ketchup, and some BBQ sauce.

I also make a similar burger and stuff it with cheese and bacon in the middle and also another one that is surprisingly good with oats and chopped spinach.

Carrying on the family tradition.

Vegetable beef hotdish.

1lb ground beef
3/4 cup rice
1 cup water
1 can cream of mushroom soup
1/2 bag frozen vegetables of your choice.

Brown hamburger, mix in rice, water, soup, and vegetables. Heat on medium for 10 to 15 mins till rice is done. Season with salt and pepper to your liking.

Sent while not working too hard

Speaking of family traditions: I was raised and had many a fight over hearts, gizzards, and the neck. Never fought for the liver from the turkey nor chickens.

Tonight is a family but I am the only one carrying it on! Brother, sister, and all the nieces & nephews along with our 4 sons never prepare this fantastic fare.....

A couple packages of giblets (hearts and/or gizzards). Cook on a low simmer with salt (this keeps them tender) for about an hour.

Drain and rinse. Let cool.

In a frying pan, add butter, a whole bulb of freshly crushed garlc, diced onions, and stir in the giblets. Cook until brown and then add a can of mushroom soup. Heat until warm.

Serve over a bed of egg noodles.

PS you can substitute the mushroom soup for a tomatoe based soup and add a few other spices for individual flavor.

Experimental bacon explosion with pepper bacon, uncooked mennonite farmer sausage and par cooked fingerling potatoes in the middle. smoked in the bradley for about 3 hours. If I could figure out how to get the eggs into it, I would have the whole breakfast in one dish. heart palpitations made the camera shake a bit......

Here is a Pork Loin that I cooked a month ago and just never got around to posting. I served it with mashed cauliflower, garlic green beans, and a cherry/port/rosemary sauce.

Roast Pork Loin with Dried-Fruit Stuffing

Pork and Stuffing
1 boneless pork loin roast
¾ cup plus 1 teaspoon sugar
¾ cup dried cherries and apricots
¼ cup shelled pistachios, toasted
2 small shallots, minced (about ¼ cup)
3 teaspoons extra-virgin olive oil
2 teaspoons minced fresh thyme leaves
1 medium garlic glove, minced
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Ground black pepper

1. FOR THE PORK AND STUFFING: Trim and butterfly pork loin to even thickness, see picture. Dissolve ¾ cup salt and ¾ cup sugar in 3 quarts cold water in large container. Place pork loin in brine, cover, and refrigerate 1 ½ hours.
2. Meanwhile, pulse cherries, pistachios, shallots 2 teaspoons oil, thyme, garlic, cumin, and cinnamon in food processor until chunky, about ten 1-second pulses. Season with salt and pepper to taste.
3. Remove pork from brine, rinse, and pat dry with paper towels. Season pork with pepper. Form stuffing into log and place onto center of butterflied pork, over hinge. Roll up loin to encase stuffing and tie with lengths of twine at equal intervals. Rub pork lightly with 1 teaspoon oil.
4. TO STORE: Cover pork tightly with plastic wrap and refrigerate for up to 24 hours
5. TO SERVE: Adjust oven rack to middle position and preheat oven to 450 degrees. Remove plastic wrap from pork and sprinkle with remaining teaspoon sugar. Place pork in 13 by 9-inch baking dish, seam side down. Roast pork until it registers 140 degrees on instant-read thermometer, about 50 minutes.
6. Transfer roast to carving board, tent loosely with foil, let rest for 10 minutes before carving into slices.

Sorry........ not a food related post, but more like a food additive post

2 weeks ago a ran out of the Costco version of Garlic Pepper, for some reason I didn't throw out the empty bottle??? (Epifany*sp I think).So a few days ago, I went to Sobey's and bought 9 of my fave spice's. Tonight I mixed 9 of them together...... a 1/4 here, a full there, and a 1/2 to help. Pulled off the factory label and am calling it "Trashed" Damn happy I wrote down what I did as I mixed them all together, it's a little more on the peppery/spicey side. Then a salty flavour, so to all ya'all who love to cook as everyone else on this thread. Don't be affraid to expirement with spice's...... My Mother NEVER measured anything, she just said that that is about a teaspoon???

Happy cooking, and keep posting your grub

were you "trashed' when you came up with this idea...lol

Quadtrash 668 said:

Sorry........ not a food related post, but more like a food additive post

2 weeks ago a ran out of the Costco version of Garlic Pepper, for some reason I didn't throw out the empty bottle??? (Epifany*sp I think).So a few days ago, I went to Sobey's and bought 9 of my fave spice's. Tonight I mixed 9 of them together...... a 1/4 here, a full there, and a 1/2 to help. Pulled off the factory label and am calling it "Trashed" Damn happy I wrote down what I did as I mixed them all together, it's a little more on the peppery/spicey side. Then a salty flavour, so to all ya'all who love to cook as everyone else on this thread. Don't be affraid to expirement with spice's...... My Mother NEVER measured anything, she just said that that is about a teaspoon???

Happy cooking, and keep posting your grub

Click to expand...

Pretty innovative Doug

Sooooo................

After watching Diners, Drive ins and Dives. I started to think about what i'm going to make for grubs tomorrow??? I remembered there was a thread in here about cooking, after a little looking, I found this again. Going to make some burgs tomorrow and have written down some ingredients to pick up.

I hope this comes back to life, as I have been a non smoker for almost 7 months and have a new love of great tasting food

Marinate your pork, chops or ribs, in Oyster Sauce before throwing them on the BBQ. Season with a little of your fave spice and BAM!!! You'll always be using it.