I've not seen a square Angel Food cake since my dad's cousin Mary passed away in 2001. She had one of those pans, in addition to several round. She was a fantastic cook, and always had something delicious that was baked in her 1964 GE 40" range.
Shelter At Home Cooking: Show Us Yours!
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perc-o-prince
Well-known member
Sunday vittles
Breakfast was banana-walnut bread French toast (with a slice of Tuscan pane bread Ft and bacon). Dinner was a pan-fried pork chop with citrus glaze, brown rice and a Caprese salad. Yum!
Chuck
Breakfast was banana-walnut bread French toast (with a slice of Tuscan pane bread Ft and bacon). Dinner was a pan-fried pork chop with citrus glaze, brown rice and a Caprese salad. Yum!
Chuck
bradfordwhite
Well-known member
Nachos
Hot from the oven !
Hot from the oven !
Parmesan Chicken Burgers
<span style="font-family: georgia, palatino;">Yesterday I made Parmesan Chicken Burgers. This recipe was posted a few years ago by Kevin (Kevin313) and it's been a staple in our house ever since. They came out beautifully on the grill. I have fried them, baked them and grilled them. I think grilling them is the best.</span>
<span style="font-family: georgia, palatino;">Thank you Kevin!</span>
<span style="font-family: georgia, palatino;">Yesterday I made Parmesan Chicken Burgers. This recipe was posted a few years ago by Kevin (Kevin313) and it's been a staple in our house ever since. They came out beautifully on the grill. I have fried them, baked them and grilled them. I think grilling them is the best.</span>
<span style="font-family: georgia, palatino;">Thank you Kevin!</span>
perc-o-prince
Well-known member
We have another couple coming over for a socially-distanced dinner by the fire outside. Strawberry-rhubarb pie for dessert! A loaf of Dutch-oven bread with dinner (cheeses, charcuterie, wine...) just because!
Chuck
Chuck
Chicago Sytle Pizza
<span style="font-family: georgia, palatino;">A couple of weeks ago I found a recipe in the book that came with our oven. I have been wanting to try it because it looks a lot like pizza we used to get at Lou Malnati's in Chicago. It was actually really easy to make you didn't even have to knead the dough.</span>
<span style="font-family: georgia, palatino;">Pic #1 is what it is supposed to look like and the others are my rendition. My hubby gave it three MMMM's and a "this is a keeper" which is high praise from someone with few words. I added chicken sausage and spinach on one of them.</span>
<span style="font-family: georgia, palatino;">A couple of weeks ago I found a recipe in the book that came with our oven. I have been wanting to try it because it looks a lot like pizza we used to get at Lou Malnati's in Chicago. It was actually really easy to make you didn't even have to knead the dough.</span>
<span style="font-family: georgia, palatino;">Pic #1 is what it is supposed to look like and the others are my rendition. My hubby gave it three MMMM's and a "this is a keeper" which is high praise from someone with few words. I added chicken sausage and spinach on one of them.</span>
Ralph, I give it a yum with a swoon and roll eyes.
Thank you Bob!
<span style="font-family: georgia, palatino;">It wasn't Lou Malnati's but it wasn't bad.</span>
<span style="font-family: georgia, palatino;">It wasn't Lou Malnati's but it wasn't bad.</span>
iheartmaytag
Well-known member
Ralph
Could you please post the recipe?
That looks wonderful.
Could you please post the recipe?
That looks wonderful.
Absolutely
<span style="font-family: 'American Typewriter', serif;">At the risk of violating any kind of copyright thing I thought I better just post the link. It’s the last recipe in this document.</span>
<span style="font-family: 'American Typewriter', serif;"> </span>
<span style="font-family: 'American Typewriter', serif;">For toppings, I added Italian sausage and fresh spinach between the cheese and sauce. The odd thing about this was when I made the dough it didn’t say to knead it for 10 minutes so I didn’t. I proofed it in a warm spot and it doubled nicely. I was surprised.</span>
<span style="font-family: 'American Typewriter', serif;"> </span>
<span style="font-family: 'American Typewriter', serif;">The recipe states to use a 12 inch pan and that is incorrect. The oven says to use a 9 inch pan and that is correct. Another tricky part is this recipe is the temp as it’s preprogrammed in my oven. I can tell it’s using convection and if I had to guess I would say it was around 400 degrees for 45 minutes. </span>
<span style="font-family: 'American Typewriter', serif;"> </span>
<span style="font-family: 'American Typewriter', serif;">That’s where I would start.</span>
<span style="font-family: 'American Typewriter', serif;"> </span>
[this post was last edited: 5/28/2020-12:55]
https://image-us.samsung.com/Samsun...s/all/pdf/Samsung_Online_Gourmet_Cookbook.pdf
<span style="font-family: 'American Typewriter', serif;">At the risk of violating any kind of copyright thing I thought I better just post the link. It’s the last recipe in this document.</span>
<span style="font-family: 'American Typewriter', serif;"> </span>
<span style="font-family: 'American Typewriter', serif;">For toppings, I added Italian sausage and fresh spinach between the cheese and sauce. The odd thing about this was when I made the dough it didn’t say to knead it for 10 minutes so I didn’t. I proofed it in a warm spot and it doubled nicely. I was surprised.</span>
<span style="font-family: 'American Typewriter', serif;"> </span>
<span style="font-family: 'American Typewriter', serif;">The recipe states to use a 12 inch pan and that is incorrect. The oven says to use a 9 inch pan and that is correct. Another tricky part is this recipe is the temp as it’s preprogrammed in my oven. I can tell it’s using convection and if I had to guess I would say it was around 400 degrees for 45 minutes. </span>
<span style="font-family: 'American Typewriter', serif;"> </span>
<span style="font-family: 'American Typewriter', serif;">That’s where I would start.</span>
<span style="font-family: 'American Typewriter', serif;"> </span>
[this post was last edited: 5/28/2020-12:55]
https://image-us.samsung.com/Samsun...s/all/pdf/Samsung_Online_Gourmet_Cookbook.pdf
iheartmaytag
Well-known member
Thank you
I will give it a try soon.
I will give it a try soon.
perc-o-prince
Well-known member
Ralph,
It looks a little like something that was called a "Priazzo Verona Italian Pie" from Pizza Hut years ago (name, spelling and restaurant may be incorrect! LOL!). Basically a double pizza stacked. When I did my interpretation of it, I basically made a pie with regular pizza dough for the crusts and sauce, cheese, etc. between them.
As I remember, it wasn't around for long. Maybe they should have tried yours instead!
Chuck
It looks a little like something that was called a "Priazzo Verona Italian Pie" from Pizza Hut years ago (name, spelling and restaurant may be incorrect! LOL!). Basically a double pizza stacked. When I did my interpretation of it, I basically made a pie with regular pizza dough for the crusts and sauce, cheese, etc. between them.
As I remember, it wasn't around for long. Maybe they should have tried yours instead!
Chuck
vacerator
Well-known member
Anyone else like
"Cassoulet" with chicken, pork, sausage, or other fowl,rabbit,or sharcruitery?
"Cassoulet" with chicken, pork, sausage, or other fowl,rabbit,or sharcruitery?
perc-o-prince
Well-known member
I don't think mine would be a cassoulet, but I make a slow-simmered "stew" of sorts with a melange of meats.
Took a pound of ground pork out of the freezer and seasoned it so we could have wontons and pork balls for Udon noodle soup!
Chuck
Took a pound of ground pork out of the freezer and seasoned it so we could have wontons and pork balls for Udon noodle soup!
Chuck
vacerator
Well-known member
Oh Chuck, those look
yummy! Similar to kreplah?
yummy! Similar to kreplah?
Satisfied my occasional hankering for a nice Pimiento Cheese today. Love it as a sandwich filling, on crackers, or as a dip for celery sticks. This is my favorite version.
perc-o-prince
Well-known member
kreplah
Mike,
I guess technically they would be, since they're a meat filling in dough, also like ravioli. I think the main difference would be the thin wonton skins that are used as a wrapper and the Asian seasonings in the pork.
Chuck
Mike,
I guess technically they would be, since they're a meat filling in dough, also like ravioli. I think the main difference would be the thin wonton skins that are used as a wrapper and the Asian seasonings in the pork.
Chuck
Macaroni Salad
I made some long overdue Macaroni Salad this morning for the weekend. I didn’t have any short salad macaroni, so I used some small shell macaroni that I bought back in March when the shelves were bare due to panic buying. Actually, I like them just as well as the salad macaroni.
Tonight we’ll have it with Grilled Ham&Cheese sandwiches ( I’m just getting ready to grill the sandwiches now) with some carrot and celery sticks on the side for a fresh vegetable. Tomorrow Hot Dogs and Sunday some barbecued Pork Chops.
Eddie
I made some long overdue Macaroni Salad this morning for the weekend. I didn’t have any short salad macaroni, so I used some small shell macaroni that I bought back in March when the shelves were bare due to panic buying. Actually, I like them just as well as the salad macaroni.
Tonight we’ll have it with Grilled Ham&Cheese sandwiches ( I’m just getting ready to grill the sandwiches now) with some carrot and celery sticks on the side for a fresh vegetable. Tomorrow Hot Dogs and Sunday some barbecued Pork Chops.
Eddie
Easy Lasagna
Yesterday I made Easy Lasagna for dinner (leftovers tonight). It’s really quick, simple and easy, takes 20-30 mins start to finish to put together. I really like to make easy, homemade dishes and I came up with this one a couple of years ago and I haven’t made the traditional, boil the pasta first lasagna since.
I handwrite all of my own recipes and keep them rubber banded together in the fronts of various cookbooks. I know, haphazard documentation, but it works for me. I’ve attached a photo of the recipe if anyones interested.
We both like this simple lasagna and also find we prefer lasagna without ricotta now. Sometimes I use 1 lb. of mild Italian sausage instead of the lean ground beef, and I also occasionally throw in some sliced fresh mushrooms with the onions and garlic for a change of pace. The sauce is intentionally thin so as to rehydrate the lasagna noodles while it bakes.
Eddie
Yesterday I made Easy Lasagna for dinner (leftovers tonight). It’s really quick, simple and easy, takes 20-30 mins start to finish to put together. I really like to make easy, homemade dishes and I came up with this one a couple of years ago and I haven’t made the traditional, boil the pasta first lasagna since.
I handwrite all of my own recipes and keep them rubber banded together in the fronts of various cookbooks. I know, haphazard documentation, but it works for me. I’ve attached a photo of the recipe if anyones interested.
We both like this simple lasagna and also find we prefer lasagna without ricotta now. Sometimes I use 1 lb. of mild Italian sausage instead of the lean ground beef, and I also occasionally throw in some sliced fresh mushrooms with the onions and garlic for a change of pace. The sauce is intentionally thin so as to rehydrate the lasagna noodles while it bakes.
Eddie
Eddie, I haven't boiled a lasagna noodle since the late 1970s when I found recipe in one of my annual Southern Living Cookbooks. And that includes the lasagna I made Tuesday afternoon.
