2ell-in-or
Ramen! We've come late to the craze, however I just got the Ramen Obsession cookbook, and I'm planning some homemade ramen. https://www.librarything.com/work/23827686/t/Ramen-Obsession-The-Ultimate-Bible-...
3drneutron
>2 ell-in-or: We have a couple of really good ramen places nearby - never tried making it at home. Thanks for this!
4avatiakh
Years ago Darryl posted Pati Jinich's Mushroom-Jalapeño Matzo Ball Soup on this thread and several of us made it and raved. Since then it has become a family staple though I confess that I never add the mushrooms as I'm not a fan of them.
There's several sites featuring the recipe some with slight alterations, this is the original recipe:
https://forward.com/food/recipes/337877/matzo-balls-with-mushrooms-and-jalapenos...
There's several sites featuring the recipe some with slight alterations, this is the original recipe:
https://forward.com/food/recipes/337877/matzo-balls-with-mushrooms-and-jalapenos...
5avatiakh
I made apple muffins this morning, I've used the same recipe for many years, one that I found in a school centennial cookbook where my aunt was housekeeper for some years in the 1970s. I find it a 'never fail' recipe and the only one that I make from the book.
1 3/4 cups flour
3/4 cup sugar
3 teaspoons mixed spice
1 teaspoon baking soda
salt
1 egg
1 cup stewed apples (hot)
1/2 cup butter (125 gms)
1 cup sultanas (optional)
Put dry ingredients in bowl. Add egg, then hot stewed apples. Lastly add melted butter.
Put in muffin tray, makes about 12. 225C (425 F) for about 10mins.
1 3/4 cups flour
3/4 cup sugar
3 teaspoons mixed spice
1 teaspoon baking soda
salt
1 egg
1 cup stewed apples (hot)
1/2 cup butter (125 gms)
1 cup sultanas (optional)
Put dry ingredients in bowl. Add egg, then hot stewed apples. Lastly add melted butter.
Put in muffin tray, makes about 12. 225C (425 F) for about 10mins.
6nrmay
I got lamb at the farmers market and made Irish stew for St Patrick's Day.
I had 2 recipes that I combined from Cooking the Irish Way and the Rival Crock-Pot Cook Book.
Instead of cooking it in the crock pot or on the stove, I brought it to a simmer, then stuck it in the oven at 250-300 degrees for 4 or 5 hrs.
It was good!
This morning I made basic sweet muffins - recipe from Larissa's BreadBook. I added a heaping half cup of fresh blueberries.
I love all my cookbooks.
I have vintage ones and small collections of children's, vegetarian, ethnic and Southern!
I had 2 recipes that I combined from Cooking the Irish Way and the Rival Crock-Pot Cook Book.
Instead of cooking it in the crock pot or on the stove, I brought it to a simmer, then stuck it in the oven at 250-300 degrees for 4 or 5 hrs.
It was good!
This morning I made basic sweet muffins - recipe from Larissa's BreadBook. I added a heaping half cup of fresh blueberries.
I love all my cookbooks.
I have vintage ones and small collections of children's, vegetarian, ethnic and Southern!
7bell7
I have a picky eater in the house, but he LOVES this recipe for salmon from Budget Bytes:
INGREDIENTS
1 lb. salmon (2 large filets)
2 Yukon gold potatoes
1 tsp salt, divided
⅛ tsp freshly cracked black pepper
1 Tbsp olive oil
½ tsp ginger powder
1 tsp garlic powder
2 Tbsp brown sugar, packed
1 Tbsp soy sauce
1 tsp toasted sesame oil
½ a lemon
2 cups green beans
½ tsp sesame seeds
INSTRUCTIONS
Gather ingredients. If using frozen fish, thaw the salmon following the package directions (in the fridge overnight or in cold water). Preheat oven to 375℉.
Slice potatoes into 1/4-inch thick slices and sprinkle with ¼ tsp salt, pepper and oil.
Lay potatoes out flat on about 1/3 of a parchment-lined baking sheet. It’s ok if there’s some overlap. Bake the potatoes in the preheated oven for 15 minutes.
Mix ½ tsp salt, ginger powder, garlic powder, brown sugar, soy sauce, and toasted sesame oil in the same bowl used to toss the sliced potatoes.
Place salmon filets in the center of a large piece of clean parchment paper and brush the salmon with the sauce. Slice the lemon into rounds, and then top each salmon filet with a slice or two of fresh lemon.
Fold the parchment paper with the salmon shut. This will help steam the fish and keep it nice and moist on your sheet pan. Set aside.***
Next, toss green beans in the same bowl as the salmon marinade, using up every drop of that yummy marinade! Sprinkle with remaining salt (1/4 tsp) and the sesame seeds.
When your timer for 15 minutes goes off, flip the potatoes, and add the salmon in the parchment paper and the green beans.
Bake everything together for 10-15 minutes more or until the fish is cooked to 145 degrees. (If your fish is cut thinner and seems to be cooking faster than the veggies, it’s handy to have it wrapped up so you can remove it from the pan when it reaches 145℉ while you give the veggies an extra 5 minutes in the oven, if needed. No need to remove paper to temp it— just insert the thermometer through the paper or the top of the fold.) Adjust seasonings as needed and enjoy!
***NOTE: I found that wrapping the salmon actually made the cooking take longer and I was putting it back in when the veggies were done, so I skip this step.
INGREDIENTS
1 lb. salmon (2 large filets)
2 Yukon gold potatoes
1 tsp salt, divided
⅛ tsp freshly cracked black pepper
1 Tbsp olive oil
½ tsp ginger powder
1 tsp garlic powder
2 Tbsp brown sugar, packed
1 Tbsp soy sauce
1 tsp toasted sesame oil
½ a lemon
2 cups green beans
½ tsp sesame seeds
INSTRUCTIONS
Gather ingredients. If using frozen fish, thaw the salmon following the package directions (in the fridge overnight or in cold water). Preheat oven to 375℉.
Slice potatoes into 1/4-inch thick slices and sprinkle with ¼ tsp salt, pepper and oil.
Lay potatoes out flat on about 1/3 of a parchment-lined baking sheet. It’s ok if there’s some overlap. Bake the potatoes in the preheated oven for 15 minutes.
Mix ½ tsp salt, ginger powder, garlic powder, brown sugar, soy sauce, and toasted sesame oil in the same bowl used to toss the sliced potatoes.
Place salmon filets in the center of a large piece of clean parchment paper and brush the salmon with the sauce. Slice the lemon into rounds, and then top each salmon filet with a slice or two of fresh lemon.
Fold the parchment paper with the salmon shut. This will help steam the fish and keep it nice and moist on your sheet pan. Set aside.***
Next, toss green beans in the same bowl as the salmon marinade, using up every drop of that yummy marinade! Sprinkle with remaining salt (1/4 tsp) and the sesame seeds.
When your timer for 15 minutes goes off, flip the potatoes, and add the salmon in the parchment paper and the green beans.
Bake everything together for 10-15 minutes more or until the fish is cooked to 145 degrees. (If your fish is cut thinner and seems to be cooking faster than the veggies, it’s handy to have it wrapped up so you can remove it from the pan when it reaches 145℉ while you give the veggies an extra 5 minutes in the oven, if needed. No need to remove paper to temp it— just insert the thermometer through the paper or the top of the fold.) Adjust seasonings as needed and enjoy!
***NOTE: I found that wrapping the salmon actually made the cooking take longer and I was putting it back in when the veggies were done, so I skip this step.
8avatiakh
I've made this Slow Cooked Georgian Lamb Stew (Chanakhi) a few times now. I like that the ingredients are layered and easy to put together. There's very little liquid but ends up being enough. I make it in my slow cooker.
Slow Cooked Georgian Lamb Stew
Ingredients
1 boneless leg of lamb (1.5kg) cut into large pieces (approximately 4cm x 4cm)
3 tbsps extra-virgin olive oil
2 potatoes, peeled and sliced into 1cm thick rounds
1 brown onion, peeled and thinly sliced
2 cloves garlic, minced
1 large eggplant, sliced (approximately 2cm thick)
2 large tomatoes, sliced (approximately 2cm thick)
1 red capsicum, halved, seeds removed, thinly sliced
1 tbsp sherry vinegar
½ bunch parsley, leaves picked and chopped
½ bunch basil, leaves picked
Salt to season
Preheat the oven to 140°C.
Heat a heavy-based dish that has a lid (a casserole dish or Dutch oven is perfect) over a medium to high heat. Season the lamb liberally with salt, add 2 tablespoons of the olive oil to the dish and cook the lamb off in batches for about 3-4 minutes or until sealed and well caramelised, then set the lamb aside on a plate.
Remove the dish from the heat. Lay the potato evenly on the base of the dish, place the lamb on top of the potato, followed by the onion and garlic, then the eggplant, tomato and red capsicum. Season with salt, the remaining olive oil, and vinegar. Cover with the lid, place in the oven and cook for 4 hours. Remove from the oven and rest for 30 minutes before serving.
To serve, plate up a little bit of each element using a large spoon, finish each serve with some of the chopped parsley and the basil leaves and a sprinkle of salt.
https://www.broadsheet.com.au/national/food-and-drink/article/recipe-meatsmiths-...
Slow Cooked Georgian Lamb Stew
Ingredients
1 boneless leg of lamb (1.5kg) cut into large pieces (approximately 4cm x 4cm)
3 tbsps extra-virgin olive oil
2 potatoes, peeled and sliced into 1cm thick rounds
1 brown onion, peeled and thinly sliced
2 cloves garlic, minced
1 large eggplant, sliced (approximately 2cm thick)
2 large tomatoes, sliced (approximately 2cm thick)
1 red capsicum, halved, seeds removed, thinly sliced
1 tbsp sherry vinegar
½ bunch parsley, leaves picked and chopped
½ bunch basil, leaves picked
Salt to season
Preheat the oven to 140°C.
Heat a heavy-based dish that has a lid (a casserole dish or Dutch oven is perfect) over a medium to high heat. Season the lamb liberally with salt, add 2 tablespoons of the olive oil to the dish and cook the lamb off in batches for about 3-4 minutes or until sealed and well caramelised, then set the lamb aside on a plate.
Remove the dish from the heat. Lay the potato evenly on the base of the dish, place the lamb on top of the potato, followed by the onion and garlic, then the eggplant, tomato and red capsicum. Season with salt, the remaining olive oil, and vinegar. Cover with the lid, place in the oven and cook for 4 hours. Remove from the oven and rest for 30 minutes before serving.
To serve, plate up a little bit of each element using a large spoon, finish each serve with some of the chopped parsley and the basil leaves and a sprinkle of salt.
https://www.broadsheet.com.au/national/food-and-drink/article/recipe-meatsmiths-...
9TSSTxym
Finally found this thread. I cook most all of my food and have a Huge collection of cookbooks
10louisisaloafofbreb
I helped my dad cook some pork chops w/ asparagus and chickpeas and he let me cut up the asparagus!
11TSSTxym
>10 louisisaloafofbreb: That sounds good. I have some chicken I want to cook with chickpeas. Haven't had any asparagus yet.
12louisisaloafofbreb
>11 TSSTxym: You should try it! Although I would cut about an inch off the bottom, since the bottom is hard and not that good to eat, the rest of it however is super good, especially the very top of it
13TSSTxym
>11 TSSTxym: Agree! I love asparagus...just meant I haven't bought any this year.
14louisisaloafofbreb
Ohhhh- okay
16TSSTxym
>2 ell-in-or: Ramen wasn't around when I was in college, but I've learned to love the varieties from Asian Markets (mostly online, for me)...that book looks fascinating!
18TSSTxym
I've added more cookbooks to my Library...yes, there will be ones that are Vegan...I am not following any diet ( or the dreaded word DIET) but vegan cookbooks have taught me much about flavoring food....Plant proteins don't have the same flavor as animal (no muscle mass and fat) so seasonings have a bit of a job to do....over&out...T
19louisisaloafofbreb
Made Mac & Cheese yesterday, although I didn't get to eat a full bowl bc I gave the rest to my little brother even though I was still starving, but I'm sure I can always make more- once we buy another box
20TSSTxym
I don't know any way to post recipes besides Links. This is the Recipe for French Yogurt Cake:
https://www.biggerbolderbaking.com/french-yogurt-cake/
https://www.biggerbolderbaking.com/french-yogurt-cake/
21alcottacre
Here is the recipe for the BBQ Sheet Pan that I mentioned on my thread earlier today:
Ingredients:
1/2 medium red onion, sliced
1/2 cup red cabbage, chopped
1 large sweet potato, sliced thin
1 cup frozen fire roasted corn
1/4-1/2 cup of your favorite barbeque sauce
Preheat the oven to 400°F.
To a large mixing bowl, add the red onion,
red cabbage, sweet potato, corn, and as
much BBQ Sauce as you like. Toss well
and spread on a parchment-lined baking
sheet. Bake for about 25 minutes or until the
potatoes are cooked through.
Serve over rice, quinoa, greens, or anything else
you'd like and garnish with diced green onions.
ETA: This is not my personal recipe. It came from a company called 'Well Your World.'
Ingredients:
1/2 medium red onion, sliced
1/2 cup red cabbage, chopped
1 large sweet potato, sliced thin
1 cup frozen fire roasted corn
1/4-1/2 cup of your favorite barbeque sauce
Preheat the oven to 400°F.
To a large mixing bowl, add the red onion,
red cabbage, sweet potato, corn, and as
much BBQ Sauce as you like. Toss well
and spread on a parchment-lined baking
sheet. Bake for about 25 minutes or until the
potatoes are cooked through.
Serve over rice, quinoa, greens, or anything else
you'd like and garnish with diced green onions.
ETA: This is not my personal recipe. It came from a company called 'Well Your World.'
