Shelter At Home Cooking: Show Us Yours!

[ea56]

For Deserrt

Banana Nut Cake.   The “new” Sunbeam Mixmaster made it a snap.  And I’d forgotten how fluffy a mixmaster can make a simple butter cream frosting.

 

Eddie

 

PS Reply #60 was deleted as it was a duplicate in error.

 

[ea56]

For Deserrt

Banana Nut Cake.   The “new” Sunbeam Mixmaster made it a snap.  And I’d forgotten how fluffy a mixmaster can make a simple butter cream frosting.

 

Eddie

 

[mattl]

Made a Challah tonight, first time in decades.  Not bad but the braids did not totally meld together, think I used too much flour on the board when I was making the ropes.  Got tired of french  and rye bread.  A little more work than the others but great flavor and texture.

 

[vacerator]

Matt, not necessarily

too much flour. Platting braids is an art. The British call them plattes. Great British baking show explains the numerical order in which to propely platte in bread week episodes.

 

[perc-o-prince]

Last night was Kung-Pao chicken & brown rice (sake and Sambal on the side).

Chuck

 

[chachp]

Pastries

 

<span style="font-family: georgia, palatino;">Lord have mercy they are going to have to bulldoze me out of this house when this is over.  I was bored so I dug out two recipes that my Aunt Mary used to make when I was a kid.  They are tasty and fattening.  Just the right combination!!  I'm not sure they came out exactly the way hers did but we'll see.  Working with pastry dough has never been my strong suite.</span>

 

<span style="font-family: georgia, palatino;">Then of course there is always the snacks between meals.</span>

 

[xraytech]

Last night was homemade pizza and salad, using my favorite pizza sauce

 

[perc-o-prince]

Hey Sam, looks good! I've been eating more salads and forgot how much I like pepperoncini! Finally picked some up on the last trip- nice to see another aficionado!

Chuck

 

[petek]

A quick home made cheese pizza tonight. Wasn't on the plans but I was bored and wanted to play with some dough

 

[frigilux]

So much delicious-looking food coming out of AW kitchens.

New to me: I watched a video about the Jollibee fast-food chain and one of its signature meal items is Filipino Spaghetti, a very popular nostalgic comfort food from childhood. What makes it different from typical Italian spaghetti? It employs a sweet tomato sauce and hot dogs.

If you’re skeptical, join the club. However, having made it...it’s really good—in a nostalgic comfort food from childhood way.

There are many recipes for it on YouTube. I ordered the Del Monte sweet Filipino-style sauce online.
Didn’t have carrots, but after taking the photo of ingredients, I remembered there was a baggie of chopped red bell pepper in the freezer, so included that in the final product.

[this post was last edited: 4/18/2020-21:00]

 

[chachp]

Eugene

 

<span style="font-family: georgia, palatino; font-size: 14pt;">I am married to a Filipino,  I showed him the picture of your spaghetti and he gave it a thumbs up.  It looks really good.  I have seen that spaghetti sauce in an Asian store he shops in but I have never tried it.</span>

 

<span style="font-family: georgia, palatino; font-size: 14pt;">Being Italian I'm not sure I'd like a sweet tasting sauce but your post has inspired me to try it.  He doesn't eat pork or beef so I will have to figure out subs.  Do you think it would be good with ground chicken instead of pork?  As far as the hot dogs I can find a chicken version without much of an issue.</span>

 

[frigilux]

Hi Ralph- My mom was from Italy—a war bride who immigrated in 1947-–and I had a good chuckle while making Filipino spaghetti because she would have been horrified, LOL.

Substitutes: Ground chicken sounds like a great substitute for ground pork/beef and as you said, chicken hot dogs are easy to find.

The first bite was a bit of a shock, having never tasted a sweet spaghetti sauce before, but I really wound up liking it and will definitely make it again. I portioned it out into those microwaveable ZipLock containers with the blue lids and froze them.

 

[perc-o-prince]

Last night we made margaritas, homemade guacamole and salsa and had that with chips. Yum! Planning to do it again next weekend.

Yesterday I tried making bagels for the first time in maybe 20 years. Used a recipe that calls for AP flour but I think I'll wait to try again until I find higher gluten bread or cake flour.

This morning, scratch buttermilk blueberry griddlecakes (Fannie Farmer recipe) and ham.

Luckily the freezer's full of meat, veggies and some fruit, and there's stuff in the pantry. They say MA (Boston) is a hot spot brewing so thank goodness for that! Be safe everyone!

Chuck

 

[vacerator]

Chuck, perc-o-prince,

are those Johnson bros. dishes from the 70's?

 

[circlew]

My Aunt Doris had dishes like those. I'm not sure what brand they are, but she got them sometime around the mid 70's I believe. Some of her dishes said Metlox, but don't remember which ones.

 

[circlew]

My Aunt Doris had dishes like those. I'm not sure what brand they are, but she got them sometime around the mid 70's I believe. Some of her dishes said Metlox, but don't remember which ones.

 

[revvinkevin]

Enchiladas or enchilada casserole?

 

 

Last Wednesday I made beef enchiladas for the first time.  Honestly I looked at a handful of different recipes, then made a combo of 2 or 3 different of them, as I didn't have the specific ingredients for one.  

In my case i used...

1 lb of ground beef

1 medium onion diced

28 oz can of red enchilada sauce

1 15 oz canned corn, drained

3 cups grated cheese (colby jack & pepper jack) 

Pkg of small flour tortillas

 

I sautéed the onion, browned the beef, added 1/2 the corn and about 3/4 cup enchilada sauce.   I put the rest of the corn and sauce in a sauce pan and warmed it slightly. I then started to assemble, dipped a tortilla completely in the sauce then put it a plate, put about a tablespoon of meat, then tbsp of cheese, rolled tightly and placed in casserole dish, flap down and repeat.   Once all were rolled, I ladled the sauce over the enchiladas, then covered with the remaining cheese.  Baked at 350 for 30 mins.

 

Notes: 1. You really should use corn tortillas, not flour (lightly fry each in oil to warm and make pliable before dipping in the sauce).  2. I should have covered with aluminum foil before baking, but forgot that part.  3. Most recipes call for sliced black olives rather than corn.

 

Kevin

[this post was last edited: 4/19/2020-23:31]

 

[ea56]

Those Enchiladas look really good Kevin.  

 

You know, the last few times I’ve made enchiladas I used small flour tortillas too, just because thats what I had on hand the first time  After that because they tasted just fine, and the flour tortillas are a lot more pliable and easier to roll than corn tortillas. 

 

Its a matter of taste, but I think yours look great, good job!  Great photos  of the process too BTW, this is just how its done and could really help a novice.  Thanks for sharing it.

 

Eddie

 

[appnut]

Looks delicious Kevin.  I don't have the patience any longer to do all that assembling and rolling.  Hence, my quick green chili enchiladas casserole.

 

In Tex-Mex cooking, I associated corn tortillas with tamales (the tamales themselves are wrapped in a corn husk and steamed) and enchiladas with flour tortillas.  

 

[revvinkevin]

 

 

Thanks Eddie and Bob!  

 

I used flour tortillas because a few recipes called for flour instead of corn.  I will try using corn tortillas next time because it's a textural issue for me.  The flour tortillas got mushy/soggy and I believe the corn tortillas may hold up better(?) with all the moisture from the sauce.   (Oh damn, we just got back from the market and I walked right by the tortillas, but didn't think to buy any, oops!)   I'm going to make chicken enchiladas w/green sauce, next time, after I get some corn tortillas.

 

 

<span style="text-decoration: underline;">NOTE on the Filipino Spaghetti above</span>: I also married a Filipino and that's one of those comfort foods he wants when he feels homesick, or "just because" etc.  I too was a little put off by the sweetness and while when asked if I want any, I'll say "no", but I end up eating it, LOL.

 

 

Eugene: When my honey "makes" the Filipino spaghetti at home, he will grate the carrot, rather than "chop" it.  He has also added bacon to it. 

 

We have the option of either a Filipino market a few miles away, or one of two Jollibee's about 10 miles away, (opposite directions).  Jollibee is basically the Filipino McDonalds as they are everywhere in the Philippines.   But IMO, the majority of the menu is 3 or 4 levels below McDonalds.  The two items I will happily order, is their chicken sandwich deluxe (Excellent!) and their fried chicken, or "chicken joy" as they call it (also VERY good!). 

 

I just tried looking up that documentary on Jollibee and found this 2 minute clip where Anthony Bourdain tries Jollibee in Manila - Pretty funny.



 

OK so I went a little overboard with Jollibee stuff (Sorry)!  LOL

 

Kevin

 

I NOW RETURN YOU TO YOUR REGULARLY SCHEDULED THREAD.....