Wtg2Retire's Profile

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Recommendation for your Holiday Beef or Lamb Roast ....

I agree, Gretchen. Fourunder has helped me so much by giving asked for advice and by posting his very informative ideas concerning beef, lamb, turkey, veal, and chicken. Every time I see his name in a post, I immediately open it to read and usually copy and paste into a Word document so that I can have immediate access.

Thank you so much Fourunder.

Dec 21, 2014
Wtg2Retire in Home Cooking

Need help Please- Mincemeat cake

Here is an interesting bit of history regarding the condensed mincemeat:

http://naturewoman.wordpress.com/2007...

Dec 20, 2014
Wtg2Retire in Home Cooking

2014 in the kitchen: What were the best new things you made?

To the best of my recollection and review of menues/new recipes made in 2014, these were the family absolute favorites:

Roasted Brussels Sprouts with Capers and Lemony Browned Butter

Creamed Onion Gratin

Cranberry-Port Gelée

Colicchio & Sons' Parker House Rolls

Need easy showstopper dessert

Tried one of those red velvet cake mixes. We thought it was not good at all in any kind of way and threw it in the trash. And I am not anti box cake mixes. This particular one just did not have a good taste.

Dec 15, 2014
Wtg2Retire in Home Cooking

OMIGOD - The Most Amazing Pork in the Crock-Pot!!!!

+1

Dec 09, 2014
Wtg2Retire in Home Cooking

What's for Dinner #337 - the It's Beginning to Look a Lot Like Christmas & Hanukkah 2014 Edition! [through December 8, 2014]

Had a simple sautéed pork chop and a baked sweet potato with two small hot rolls (still have those Thanksgiving leftover hot rolls in the freezer).

What's for Dinner #337 - the It's Beginning to Look a Lot Like Christmas & Hanukkah 2014 Edition! [through December 8, 2014]

When I was a child, I recall my Dad occasionally referring to a piece of pork (bacon, chops, or roast) and saying that it came from an old boar hog and couldn't be eaten. I had forgotten all about that until this came up.

Dec 03, 2014
Wtg2Retire in Home Cooking

What's for Dinner #337 - the It's Beginning to Look a Lot Like Christmas & Hanukkah 2014 Edition! [through December 8, 2014]

Making a chicken casserole tonight. Was going to serve it over rice, but now I am thinking of adding some raw rice to the casserole before baking in the oven. Will have to mull that over. The chicken is cooking right now and it smells so good. Will serve with some French-style green beans and leftover homemade hot rolls from the freezer.

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

Oh thank you so much. We love soft ice cream, so will look into the possibility of purchasing one of those machines.

Dec 02, 2014
Wtg2Retire in Home Cooking

Next year will be different: Thanksgiving

Don't know why I never thought of that Jonesey. That is brilliant.

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

What kind of ice cream maker did you use, please.

Dec 01, 2014
Wtg2Retire in Home Cooking

Next year will be different: Thanksgiving

That as bad as SarahCWs situation.

http://chowhound.chow.com/topics/997177

Next year will be different: Thanksgiving

Agree. I made 5# last Christmas and had lots of leftovers. So this Thanksgiving did only about 6 medium potatoes, still had leftovers. So this Christmas dinner will be even less mashed potatoes. I am even considering not making much gravy at Christmas, because had quite a bit leftover. We just don't eat as much as we used to.

Dec 01, 2014
Wtg2Retire in Home Cooking

Tell us about your Thanksgiving disaster

I had the same problem. A new thermometer. Had the same problem with prime rib last Christmas with a new thermometer. I am not trusting thermometers again.

Dec 01, 2014
Wtg2Retire in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

I am so tired from cooking today that I believe I will have a bowl of cinnamon apple oatmeal tonight.

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

Thanks to all of you. I will have to try this recipe after the holidays. Sounds delicious.

Nov 26, 2014
Wtg2Retire in Home Cooking

Curl-your-toes Braised Red Cabbage

Here is the recipe we use; it is so, so good.

CARAWAY RED CABBAGE

1/4 cup butter
1/2 cup chopped onion*
1 head red cabbage
1 cup sugar
2 tablespoons lemon juice
1 cup cider vinegar
1 teaspoon caraway seed
1/2 teaspoon salt
1/4 teaspoon pepper

Melt butter over medium heat in a large stainless steel skillet. Add onion and cook over medium heat. While onion are cooking, core cabbage into four sections, slice off hard cores but do not throw away. With a sharp knife, shred cabbage over cooking onions. Add cores and remaining ingredients. Cover and continue cooking over medium heat until cabbage is tender.

*I use a medium sized onion which is probably more like 1 cup but I haven't measured it.

Nov 24, 2014
Wtg2Retire in Home Cooking
1

Make ahead (or prep ahead) Brussels sprouts for Thanksgiving not at my home?

This is the recipe we are making this Thanksgiving Day. Our mouths water just reading the recipe. The preparation of this has been highly recommended.

Roasted Brussels Sprouts with Capers and Lemony Browned Butter
adapted from All About Roasting: A New Approach to a Classic Art by Molly Stevens

1 pound Brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 teaspoon mustard seeds, yellow or brown
2 tablespoons capers, drained
1 teaspoon fresh lemon juice, plus more if needed

- Position a rack in the center of the oven and heat to 425 degrees (400 degrees convection). If desired, line a heavy-duty rimmed baking sheet with parchment paper.

- Depending on their size, cut the Brussels sprouts in halves or quarters; you want them to be small enough to be bite-sized. Place in a large bowl and toss with the olive oil and salt and pepper to taste. Arrange the sprouts in a single layer on the baking sheet. Don’t worry if some of the leaves fall off. Include these when roasting; they will crisp up, adding a nice crunch to the dish.

- Slide the Brussels sprouts into the oven and roast, turning once or twice with a metal spatula to promote even cooking, until the sprouts are tender throughout and smaller bits or leaves that have fallen off are browned and crunchy, 20 to 25 minutes. Test for doneness by piercing a sprout with the tip of a paring knife, but to be sure, nab one off the baking sheet, let it cool slightly, and taste; it should be tender and sweet.

- As the sprouts roast, melt the butter in a small skillet or heavy saucepan (it should be no more than 6 inches across or the butter will burn). Cook over medium heat until the butter is melted. Add the mustard seeds, increase the heat to medium-high, and cook, watching the pan carefully and swirling frequently, until the butter begins to foam and turns golden brown, about 2 minutes. Add the capers and lemon juice — the butter will sizzle — and immediately remove from the heat. Season with salt and pepper to taste and keep warm until the Brussels sprouts are ready.

- Transfer the Brussels sprouts to a serving dish and add the browned butter. Toss to coat. Taste for salt, pepper, and lemon and serve immediately. – makes four servings

Nov 24, 2014
Wtg2Retire in Home Cooking
1

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

Trying to clean out the fridge for T-Day, so tonight it will be leftover BBQ roast beef sandwiches with leftover coleslaw and roasted potato circles (which are roasting right now).

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

Gourmanda, would you mind sharing you tuna noodle casserole recipe, please. We loved the one my Mom made, but when she moved in with me the recipe was lost and Mom could not remember how she made it.

I made one Friday night by trying to picture us making the dish when at her house. Although, it tasted okay, it was very salty and it was just not as good as the one Mom made. I and my daughter have looked all over the internet trying to find the recipe she made.

Perhaps your recipe will help us.

Nov 24, 2014
Wtg2Retire in Home Cooking

What are you baking these days? November 2014 edition (part two)! [old]

I am baking bread again. We probably eat more bread than we should. But it is so good and so taste satisfying.

What are you baking these days? November 2014 edition (part two)! [old]

Thank you so very much. I am definitely going to make this. The timeframe, scalded milk, melted shortening,kneading time, damp cloth all sound right. My sister and I don't remember Mom adding eggs, but we were young and just may not recall. Again, thank you so much

Nov 21, 2014
Wtg2Retire in Home Cooking

Thanksgiving--how many side dishes do you make for small groups?

Four sides plus hot rolls and dessert. We worked very hard at paring it down, because there will be only two of us. One of us doesn't care for turkey, thus the roast chicken. Dressing has to be there - we both could eat only the dressing and hot rolls. But decided we needed green, and that is the Brussels sprouts. The onion gratin, cranberry-port gelée and apple cake with caramel glaze just called to us. I believe the sprouts and cake were posted here on Chowhound. Would have to look back at the recipe to give credit, and I don't have time to do that just now.

Roast Chicken
Cornbread Dressing
Roasted Brussels Sprouts with Capers and Lemony Browned Butter
Creamed Onion Gratin
Canal House’s Cranberry-Port Gelée
Hot Rolls
Apple Harvest Pound Cake with Caramel Glaze

Nov 21, 2014
Wtg2Retire in Home Cooking

American South or Southwest Christmas appetizers or sides

My Mom always whipped whipping cream (no sugar and no vanilla) and folded into this type of fruit salad. It was heavenly.

Nov 21, 2014
Wtg2Retire in Home Cooking

American South or Southwest Christmas appetizers or sides

Our family must be akin to cstout's. Definite the pickled okra, pickled carrots, gherkins, sour pickles, tiny sweet pickles, pickled beans, pickled beets, and on and on and on. My fridge is full of pickled things.

Nov 21, 2014
Wtg2Retire in Home Cooking

How big spiral sliced ham?

I feel the same way about spiral sliced hams, Nanzi. When I was telling my friend this, she sent the following to me and said to try this method. I am considering doing this for New Year's dinner. I don't think I will use that glaze, though. JFYI.

ATK recommends a bone-in spiral sliced ham with natural juices added, rather than “water-added.” Natural juices will produce a more savory and less salty ham.
To start, soak your ham in a warm water bath (100°F) Be careful not to remove the original packaging before you immerse the ham in water. A water bath will bring the ham up to room temperature (68-72°F) faster than simply letting it sit on the counter. With the internal temperature at, or near room temperature you’ll ensure that (when roasted) heat is distributed evenly throughout, as well as limit the time the ham is exposed to the hot and dry environment of the oven.
Soak for 45 minutes, then dump and replenish the water and continue to soak for 45 more minutes. After 90 minutes, remove from the water and cut away the original packaging. Move the ham to an oven bag. Using an oven bag will shave time off of the cooking process, and help preserve the juice inside of the ham.
Place in the bag (cut side down), tie off the top, and poke a few holes in the top of the bag. This is an important step! If you forget to poke holes in the bag, it may explode while in the oven.
Move the ham to a 13X9 inch pan and place in a preheated oven set to 250°F. Roasting at a lower temperature will allow for a more gentle heat transfer that will not squeeze too much moisture out of the meat. Monitor the internal temperature using a leave-in oven probe thermometer. Remove from the oven when the internal temperature reaches 100°F.
While the ham is heating up, prepare the glaze. Combine 3/4 cup maple syrup, 1/2 cup orange marmalade, 2 TBS unsalted butter, 1/4 TSP cinnamon, 1 TBS Dijon mustard and 1 TSP of ground pepper. Mix all of the ingredients in a sauce pan and simmer until the mixture reduces by half.
Once you’ve pulled the ham from the oven (100°F), peal down the oven bag and coat with 1/3 of the glaze. Return to the oven (set to 350°F) and let cook for 10 minutes. This last blast of high heat will help to caramelize the glaze and build up a nice crust on the outside of the ham.
Remove from the oven after 10 minutes, coat with another 1/3 of the glaze then tent with foil and let rest for 30 minutes. The internal temperature should creep up to near 120°F – perfect for serving with your favorite sides and a batch of homemade buttermilk biscuits.
A few tablespoons of the drippings can be mixed with the final 1/3rd of the glaze to make a delicious gravy. Drizzle some over the ham, or enjoy some on a biscuit.

Nov 21, 2014
Wtg2Retire in Home Cooking

American South or Southwest Christmas appetizers or sides

Thank you. Can't wait to try this with the coriander.

Nov 19, 2014
Wtg2Retire in Home Cooking
1

American South or Southwest Christmas appetizers or sides

Please post the recipe and thank you.

Nov 19, 2014
Wtg2Retire in Home Cooking

What are you baking these days? November 2014 edition (part two)! [old]

Foodie, would you mind posting the recipe you used. It sounds as if it might be the yeast rolls recipe my Mom used to make. We never thought about asking her what recipe she used until it was at a point in her life when she didn't know anymore. Alzheimer's is such a sad, sad, sad disease.

Nov 17, 2014
Wtg2Retire in Home Cooking

What are you baking these days? November 2014 edition (part one)! [old]

I seldom have a lot to add to all of your wonderful bakers. I did make the light wheat bread and, while it has a bit of a beery flavor to me, I will work with it and see what can be developed for a better flavor for family.

You are very astute, buttertart.