Wtg2Retire's Profile

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A Discussion on Vinegar

That sounds wonderful! Do you have measurements. I have everything except the Portobello and can get that tomorrow. Regardless of whether you have measurements, I am going to try this, but I hope you have measurements.

Jul 21, 2014
Wtg2Retire in Home Cooking

What are you baking these days? July 2014 Edition, Part 1! [old]

Made lemon bars at my house. They are so good.

Jul 12, 2014
Wtg2Retire in Home Cooking

Your favorite shredded beef enchilada recipe

Here is the one use.

Chili Gravy

The lifeblood of old-fashioned Tex-Mex, chili gravy is a cross between Anglo brown gravy and Mexican chili sauce. It was invented in Anglo-owned Mexican restaurants like the Original Mexican Restaurant in Fort Worth.

1/4 c lard (or vegetable oil)
1/4 c flour
1/2 t black pepper
1 t salt
1 1/2 t powdered garlic
2 t ground cumin
1/2 t dried oregano
2 T chili powder
2 c chicken broth (or sub water)

Heat the oil in a skillet over medium-high heat. Stir in the flour and stir for 3-4 minutes, or until roux is light brown.

Add the dry ingredients and continue to cook for 1 minute, constantly stirring and blending. Add chicken broth or water, mixing and stirring until sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust thickness, if necessary. Makes 2 cups.

If you want a meat gravy, brown 1/2 pound ground beef and add 1/2 chopped small onion and add to spices before adding the broth.

Jun 26, 2014
Wtg2Retire in Home Cooking

Bread Baking at Home

Thanks for the advice.

Mar 17, 2014
Wtg2Retire in Home Cooking

Bread Baking at Home

I would love to have the spreadsheets. Please send to me at fairwayser@yahoo.com. TIA. I am hoping I read your post correctly; if not, please let me know.

Mar 17, 2014
Wtg2Retire in Home Cooking

Bread Baking at Home

Adagio, I want to purchase the book BREAD you mentioned above, There are two publication dates. Do you recommend the 2004 or 2012 publication, please.

Mar 17, 2014
Wtg2Retire in Home Cooking

Frozen supermarket fruits & veggies better than fresh supermarket?

I was in my doctor's waiting room a few weeks ago; there is a TV in the waiting room with nothing but good health issues addressed. I was somewhat surprised when I heard a voice on the TV say frozen vegetables are better for you than fresh produce - that got my attention, so I started watching. The RD told why frozen vegetables are better by saying that they are picked at their absolute picked, then immediately flash frozen, then bagged, and that the freezing keeps them in their peak. Whereas, fresh produce has to be picked, then boxed, then transported by truck to their destinations and that this can take several days which tremendously reduced the freshness of the produce.

I thought and thought about this and as a result, I made a decision to try using more frozen vegetables.

Mar 17, 2014
Wtg2Retire in Home Cooking

What's for Dinner #284 - the "Everyone is Irish on St. Patrick's Day" Edition [through March 19, 2014]

We had corned beef cooked in the crockpot with whole small yellow Dutch potatoes, large chunks of rutabaga, large chunks of carrots, wedges of cabbage, and Irish Soda Bread. It was so good.

Mar 16, 2014
Wtg2Retire in Home Cooking
8

Am I the only one who hates using filler in their meatballs?

I do use egg or eggs - just depends on the amount of meat I am using I just sort of wing it; don't have an actual recipe.

Mar 14, 2014
Wtg2Retire in Home Cooking

Am I the only one who hates using filler in their meatballs?

I agree. Fillers just make the meatball texture mushy to my way of thinking and tasting.

Mar 14, 2014
Wtg2Retire in Home Cooking

What's for dinner #283 - MARCHing towards spring? [through Mar 16, 2014]

Baked cod, beets, and coleslaw.

Mar 14, 2014
Wtg2Retire in Home Cooking
1

36" Induction Cook Top Question

Thanks to all of you. I am going to make a decision soon. Also found I may have to have amperage changed to 50, unless it is already 50. Did any of you have to do that?

Mar 08, 2014
Wtg2Retire in Cookware

Need advice and suggestions on baking bread

If you have an electric oven, I do not recommend your spritz water, but do put the water in a pan on the bottom of the oven. By experience, I know that spritzing into a hot electric oven can cause the heating element to break.

Mar 06, 2014
Wtg2Retire in Home Cooking

36" Induction Cook Top Question

Will soon be ready to purchase an induction cooktop. We like both the Bosch 800 and 500 series, as well as GE's Profile and Monogram. Would you mind sharing your thoughts about these products, please. Also, any recommendations about other brands will be appreciated. I already have cookware that will work on induction. All comments are welcome. No one we know has induction so you all are our only source of personal experiences and advice.

Mar 06, 2014
Wtg2Retire in Cookware

Butter & Soy Sauce?

I was very lucky. My Mom made sour cream butter every week; can't get butter the way she made it. It was delicious. Soypower, when the butter was just fresh and right after Mom salted it, we would always eat a bit by itself. Yummmm.

Mar 05, 2014
Wtg2Retire in Home Cooking
1

What's for Dinner #280 - Lamb and Lion Edition [Through March 5, 2014]

Chicken soup is on cooking (it smells wonderful); haven't decided if going to add rice or egg noodles. Homemade, fresh bread is rising.

Mar 04, 2014
Wtg2Retire in Home Cooking
2

Recipe for Chocolate Cake from Blue Smoke

This sound wonderful. I have a question about the directions. When they indicate "Fill cake pan half way and bake until cake springs back and the edges are coming away from the sides, about 20 minutes depending on the height and size of the pan.
Enough batter to make 1 10” round cake (3 layers)," do you make this in 3 layers and what size pan. The instructions say to fill the cake pan half way and says nothing about the number of pans. Would like to make this this coming weekend, but don't want to mess it up because of misunderstanding the directions. Thank you for clarifying.

Feb 27, 2014
Wtg2Retire in Home Cooking

What's for Dinner #278 - It's Not Over Yet Edition! [through Feb 27, 2014]

That is the way we like our cauliflower roasted, too. The little florets are so tasty. I have never sprinkled it with paprika, but will have to try it.

Feb 25, 2014
Wtg2Retire in Home Cooking

What do you serve with steak?

Last night we had lovely steak with a baked potato and asparagus scattered with medium size whole black olives and rolls dipped in garlic butter before baking. It was great.

Feb 24, 2014
Wtg2Retire in Home Cooking

How do you cook your white rice?

Brown Texmati is absolutely delicious. I bought it at Costco. In fact, I plan to cook some plain for dinner tonight.

Feb 16, 2014
Wtg2Retire in Home Cooking

Beef Jerky Question for Carnivores!

Here is the recipe for Beef Jerky I have used for years. A co-worker gave me the recipe in the mid 1980s. It is simple to make with no special equipment necessary.

Nancy's Beef Jerky

1 1/2 pounds flank steak or roast
1 teaspoon seasoning salt or liquid smoke*
1/3 teaspoon garlic powder
1/4 cup Worcestershire Sauce
1/4 cup soy sauce

Trim as much fat as possible from meat. Freeze meat until it is semi-frozen. Slice into 1/8" slices.

Mix remaining ingredients for a marinade. Marinate meat in a covered bowl. Shake occasionally to make sure the meat is well coated.

Cover bottom of oven with foil for easy cleanup.

Lay meat strips directly on oven rack. Turn oven to 125 degrees. Prop oven door just barely open. The meat will take 4-8 hours to cook. TEST OFTEN until it gets to the degree of doneness that you prefer. It may not take 4 hours or it make take 8 hours. TEST OFTEN.

*Do not use concentrated liquid smoke. I use only the liquid smoke - have never used seasoning salt.

Feb 16, 2014
Wtg2Retire in Home Cooking

Your favorite cornish hen recipes?

This has become a tradition for our 4th of July celebrations. Serve it with Grilled Corn on the Cob, and Melon Ball Salad with a Raspberry Vinaigrette. It is good anytime of the year.

Honey Lime Game Hens

2 cloves garlic, finely chopped
1/4 cup fresh lime juice
3 Tbs vegetable oil
2 Tbs honey
2 tsp finely chopped fresh thyme or 1 tsp (5 ml) dried
1 tsp finely chopped lime zest
1 tsp paprika
Salt and freshly ground pepper to taste
2-3 Cornish game hens, halved, backbone removed

Whisk together all ingredients except the game hens in a mixing bowl and transfer to large resealable plastic bag. Add the halved game hens and turn the bag to distribute the marinade. Refrigerate for 2 to 3 hours, turning occasionally.

Remove the game hens and discard the marinade. Grill hens over indirect heat, bone side down, until the juices run clear and the meat is no longer pink at the bone, 20 to 30 minutes. Remove from the grill and allow to rest for 10 minutes before serving. Serves 4 to 6.

Feb 14, 2014
Wtg2Retire in Home Cooking
1

Best 'sleeper' vegies I'm missing out on?

Treb, I totally agree with you concerning really roased cauliflower. My daughter and I couldn't stop eating it the first time we tried it, and we ended up eating the whole thing in one evening. It is delicious!

Feb 14, 2014
Wtg2Retire in Home Cooking

Brown Rice

Oh my. I ashamed to say I never thought of that. Now I will most definitely try it.

I have to say that I tried brown rice before and did not care for it that much. But this Texmati brand (just noticed on the label it says the USA Basmati) is just delicious.

Feb 09, 2014
Wtg2Retire in General Topics

Brown Rice

Thanks for posting the link to that recipe - it sounds great and I want to try it.

Feb 09, 2014
Wtg2Retire in General Topics

Do you remember what the first dish you prepared from a recipe was?

A cheese soufflé. I believe it was an old Household Searchlight Cookbook. It was delicious; wish I still had the recipe. I remember making ham steak to go with it, but cannot recall what else

This was the first recipe I prepared all on my on with no one to ask advice about. My Mom had gone to California to help my sick Grandfather. I had cooked on my own before, but Mom was always there if I needed help. While she was gone, I really spread my wings.

Feb 09, 2014
Wtg2Retire in Home Cooking
1

Pinto Beans + Smoked Ham Hock...how do you cook them in a slow cooker?

I always cook pinto beans in the slow cooker and never soak them overnight. Just wash them very well, put in slow cooker, add 6 cups water and salt pork (never add salt until about an hour before done then taste and see if additional salt is needed). This is for basic beans only. One thing my mother taught me was that when the brown ring starts forming on whatever you are cooking the beans in to always scrape it down with a spoon - she said this is what makes the bean soup thicken just right.

Feb 07, 2014
Wtg2Retire in Home Cooking

Now, How About Vintage Cakes?

Thanks for the clairification. I love red currant jelly and did not understand why the flavor of dried currants was so very different. Now I know. I have also copied and pasted this info to my kitchen tips document.

Feb 07, 2014
Wtg2Retire in Home Cooking

Brown Rice

I prepared brown rice (purchased the Texmati brand at Costco) for the first time yesterday. I am sold! The rice has so much flavor. I had the leftover for breakfast this morning with a bit of sugar and butter; the nutty flavor is just delicious.

So for those waiting to make/eat brown rice, my recommendation is do not wait any longer.

Feb 07, 2014
Wtg2Retire in General Topics

MEATLOAF - Home Cooking Dish of the Month for February 2014

Although I have never used other than milk, I believe vegetable broth or wine would be great. Actually, any liquid substitute would probably work well.

Feb 02, 2014
Wtg2Retire in Home Cooking