Recipe Review Goose to Cobbler
plllog
5 years ago
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plllog
5 years agolast modified: 5 years agoRelated Discussions
Crock pot recipes, anyone?
Comments (25)There isn't anything that I haven't tried in my crockpot! I have crockpots in various sizes and shapes. I have big ones for major meals, medium ones for football game parties and small ones for dips and sauces. I especially love a good chocolate recipe cooked in one. Here are a few of mine: Crockpot Sweet-Spiced Sweet Potatoes 2 lbs. sweet potatoes, cut into 1/2" pieces 1/4 cup dark brown sugar, packed 1 tsp. ground cinnamon 1/2 tsp/ ground nutmeg pinch of salt 2 tbsps. butter, cut into 1/8" pieces 1 tsp. canilla extract Combine all of the ingredients except the butter and vanilla, in a crockpot. Mix well. Cover and cook on LOW for 7 hours. Add butter and vanilla; stir to blend. Makes 4 servings ------------------------------------------------------- Citrus Simmered Steak 2 lb. round steak 1/2 cup drained mushrooms and stems 1 medium onion sliced 2 tablespoons catsup 1 tablespoon soy sauce 1 tablespoon lemon juice 1/2 teaspoon salt 1/4 cup water 1 tablespoon cornstarch Cut round steak into pieces to fit in the crock pot. Put the steak in the pot. Mix together all other ingredients and pour over the steak. Cover and cook on high for about 4 hours or until the meat is done. ( I usually double the sauce ingredients to have more.) Enjoy! óÃò .·:*Ãö®öñåQüéëñ*:·. óÃò Here is a link that might be useful: Crockpot Caramel-Apple Slices (Kid Friendly)...See MoreRECIPE: Pecan Cobbler.......Need It !!!
Comments (11)Keep in mind, that I have just stumbled across this recipe on-line and have not tried making it or tasting it myself. I, like many of you just tasted it for the first time in a mom-n-pop type resturaunt and I absolutely loved it! Good luck and wish me luck in making this recipe. I hope it turns out as good as what I tasted the other day! ~Kim Pecan Cobbler This recipe is a high in fats and has loads of calories. Recipe From : www.cookingindex.com Serving Size : About 6 -------------------------------------------------------------------------------- Ingredients 3 c flour 1 c butter 1/2-3/4 c cream 3 c pecans 1 t cinnamon 1 c sugar 1/2 c water 1 T baking powder 1 t salt -------------------------------------------------------------------------------- Bring the water to a boil. Add the sugar, and cook to the soft-ball stage. Remove from the heat, and beat in 1/2 c butter, then 1 c flour, and the cinnamon. Mix in the pecans, and spread in the bottom of a greased baking dish. Preheat the oven to 400 degrees. Cut the remaining flour into the remaining butter until it is very granular. Add the baking powder and salt, and mix in by tossing. Using a fork, mix in the cream, a little at a time until the mixture is just shy of pourable. DO NOT OVERMIX. Spread across the pecans. [I find that the best method is to drop spoonfulls onto the pecans, filling in the holes as I go.] Immediately place in oven, after 15 min, reduce heat to 350 degrees and bake for another 30 min [approx], until filling bubbles up....See MoreNew Recipe Review - September 2012
Comments (12)I haven't contributed anything in a LONG TIME. But here's a great recipe for those of you with lots of tomatoes. There is no "dressing" on this salad but it doesn't need one. It's fabulous and easy but does take a little time. From my current favorite new cookbook, PLENTY, by Otam Ottolenghi. Wonderful vegetarian recipes from a non-vegetarian. TOMATO PARTY The purpose of this salad is to make use of as many as possible of the infinite types of tomatoes that are available now. Some I cook a little, others more, and some I leave completely raw, to maximize the "tomatoey" effect with diverse flavors and textures. Choose whatever tomato selection you can get; the one below is just a suggestion. Instead of the Sardinian fregola (available from kalustyans.com), you can use Arab mograbiah (from Middle Eastern grocers) or Israeli couscous. Or just leave out the fregola and double the quantity of couscous. INGREDIENTS 3/4 cup couscous Salt Olive oil 2/3 cup boiling water 1 cup fregola 3 medium vine-ripened tomatoes, quartered 3/4 teaspoon brown sugar Black pepper 1 teaspoon balsamic vinegar 1 cup yellow cherry tomatoes, halved 2 tablespoons roughly chopped oregano 2 tablespoons roughly chopped tarragon 3 tablespoons roughly chopped mint 1 garlic clove, crushed 1 small green tomato, cut into thin wedges 3/4 cup red cherry tomatoes, halved DIRECTIONS Preheat the oven to 325 degrees. Put the couscous in a bowl with a pinch of salt and a drizzle of oil. Pour over the boiling water, stir, and cover the bowl with plastic wrap. Set aside for 12 minutes, then remove the plastic wrap, separate the grains with a fork and leave to cool. Place the fregola in a pan of boiling salted water and simmer for 18 minutes, or until al dente. Drain in a colander and rinse under cold running water. Leave to dry completely. Meanwhile, spread the quartered vine tomatoes over half of a large baking pan and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and some oil over the top. Place in the oven. After about 20 minutes remove from the oven and increase the temperature to 400 degrees. On the empty side of the baking pan, spread the yellow tomatoes. Season them with salt and pepper and drizzle over some oil. Return to the oven and roast for 12 minutes. Remove the tomatoes and allow to cool down. Mix together the couscous and fregola in a large bowl. Add the herbs, garlic, cooked tomatoes with all their juices, the green tomato and cherry tomatoes. Very gently mix together using your hands. Taste for seasoning: you might need to add salt, pepper, and some olive oil. Serves 4-6 Adapted from "Plenty" by Yotam Ottolenghi (Chronicle Books, 2011).�...See MoreGoose Pie and leftovers
Comments (20)Oh! Well that's easy, Christine. Duck would make a fine pie. The trick to a good red wine reduction is good red wine, not too tanic. I cook with Two Buck Chuck all the time, but for a reduction you need a pretty flawless wine, and I spent for a good California zinfandel. I did chop shallots for it, but the rest was also leftovers. I had part of a container of homemade chicken stock, and a little chicken stock and roux based mushroom gravy, which freed me from having to make a base for the reduction. Oh, and a good sized sprig of rosemary from the garden. None of that matters, though. One bottle of good red wine, about half as much chicken or vegetable (or duck or veal or mushroom) stock, minced shallots, or scallions or leeks or onions or even fennel, about half a cup, sauteed in butter or a truly flavorless oil like safflower with some fine flour worked in at the end to give body to the sauce, add an herb that pairs well with your duck. Cook on low for a long time. Like low enough that an egg won't brown. Stir regularly scraping the bottom--reduce heat if anything is sticking. Keep simmering. Reduce by 2/3 - 3/4. Strain well and cool. Season after it's cool as desired. This is the recipe for the spice rub from the goose. I used triple the cloves (pre-ground, old bottle) by accident but I liked the result. I might go a little more pungent and less warm-spice for duck, but as is would likely be great. https://www.jamieoliver.com/recipes/goose-recipes/spiced-roast-goose/ The real trick was that the leftover parsnip puree had been reheated on the stove and steamed out quite a lot, so it was very thick, stiff and pasty and worked well as a topping. It started as very light and fluffy and way too wet for the purpose. Good luck!...See More2ManyDiversions
5 years agoplllog
5 years agoplllog
5 years ago
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