t

thecountryrose's Profile

Title Last Reply

Recipe Organization -- computer

I use a program called typensave. it is from the people that publish those little cookbooks that you buy at church bazaars where all the church ladies have donated recipes. it has all my little sub catagories already set up for me. But then i am writing a little cookbook too so that is why i use it.

Jun 13, 2008
thecountryrose in Not About Food

Burnt Sugar Cake

I just love old time recipes. Never heard of burnt sugar cake, but gonna try it out on the hubby this weekend. They both sound so good.

Jun 13, 2008
thecountryrose in Home Cooking

First time making pulled pork - help me make it a success!

i cook it in the crock pot the nite before while i am sleeping. just turn on low and let it go. season real good and add just a tiny amount of water and it will do the rest and even pull apart when you are getting it out of crock.

Jun 06, 2008
thecountryrose in Home Cooking

Frozen Tilapia tastes earthy

The indonesian rain forests.

Jun 05, 2008
thecountryrose in Home Cooking

Zucchini

I just used to slice it, flour it, fry it in butter and serve with dipping sauces. But found a new way and that is I make zucchini pancakes.
grate your zucchini, add an egg, salt & pepper. form patties, and dip in flour. fry in butter till crisp on both sides. I also put crab meat in them once too. that was good

Jun 05, 2008
thecountryrose in Home Cooking

Chicken Thighs in Italian Dressing?

I just use it for a marinade for the grill on beef, chicken and pork. I will baste with it everyonce in awhile too.

Jun 05, 2008
thecountryrose in Home Cooking

Frozen Tilapia tastes earthy

i only buy my tilapia from one place now. I used to get from grocery, but they are mainly from china on a fish farm. But now I get from a fish monger and love it. It is from the Rainforest. Best taste ever. I have never had a mud tasting piece and I eat it at least 3 times a week.

Jun 05, 2008
thecountryrose in Home Cooking

Foraging - Into the Woods

For me, that would ruin a morel. I like to taste the raw of it, not as a base for anything. I did try Scargod's way and had them this weekend and they were great. They are almost like they are freeze dried and not stuck to each other in the bag. I took out what I wanted and put rest back in freezer. I wouldnt have been able to do that if they were sauted in evoo and or butter first.

Jun 05, 2008
thecountryrose in General Topics

Fresh Mushrooms: Bluefoot, Morrell, Porcini, Hen of the Woods -- Preparation ideas, techniques?

good site, that gray looked yummy still. We have found over 11 lbs this year, about 5 lbs in freezer. this was a great year for them

Jun 05, 2008
thecountryrose in Home Cooking

OK Texans-who will share their BBQ Brisket secrets [Moved from Texas board]

raw, i julianne them and it has the perfect crunch.

Jun 05, 2008
thecountryrose in Home Cooking

Fresh Mushrooms: Bluefoot, Morrell, Porcini, Hen of the Woods -- Preparation ideas, techniques?

if you know anything about morels, they must be soaked in salt water to get out the ants & slugs and any other little critters that are in the mushroom. any other type of mushroom can be wiped down with a cloth.

Jun 05, 2008
thecountryrose in Home Cooking

Help! Want to make enchiladas tonight - wrong tortillas!

I never use corn tortillas. hate them. I have always used flour tortilla warps and never a problem. Even my make my own chips with flour tortillas. All mexican restaraunts in the area use flour tortillas for their enchiladas here in Ind.

Jun 04, 2008
thecountryrose in Home Cooking

Broccoli Recipes?

what about the old stand by
lay broccoli in bottom of baking dish. top with boneless chicken breasts, smother in cambells cream of mushroom soup, top with bread crumbs & bake. When ready to bring out of oven, top with cheese & broil till bubbly. cant get easier then that for a full meal.
or just broccoli in a baking dish, use campbells cheddar cheese soup, mix alittle milk in soup then pour on top of broccoli, then put on breadcrumbs, top with Frenchs fried onion rings and bake till bubbly.

Jun 04, 2008
thecountryrose in Home Cooking

Making phillies, any tips?

something else that you may try and it is what i do. I usually get cheaper cuts for my cheesesteaks, sear both sides, slice thick, pound out alittle bit, then put in a crock pot with some water and seaon with my favorites seasonings and let cook for awhile till tender. then when it is time to make sandwichs, i just pull out of crock pot with juices and then i do drizzle a little juice on sandwich before putting on everything else.

Jun 04, 2008
thecountryrose in Home Cooking

Bulk cooking, then freezing ideas?

just thought of another great freezer item.
Swiss steak. I make mine in mushroom soup and let cook till fork tender and then freeze it.
Chili is also good.

Jun 03, 2008
thecountryrose in Home Cooking

Fresh Mushrooms: Bluefoot, Morrell, Porcini, Hen of the Woods -- Preparation ideas, techniques?

well sorry charlie b, guess i am not anyone!

Jun 03, 2008
thecountryrose in Home Cooking

Bulk cooking, then freezing ideas?

i like to make up a huge meatloaf with all the trimmings like mashed taters & fired corn & gravy and get freezer plates at discount stores and make up my whole serving there.
Spagetti sauce of course is good, I also make big batches of Veggie soup, but I do omit the sliced potatoes in the soup cause they get mushy and gross tasting. I like to make up batches of pulled pork for a quick sandwich.
any kind of pie is good too for desserts. Just reheat to warm

Jun 03, 2008
thecountryrose in Home Cooking

Fresh Mushrooms: Bluefoot, Morrell, Porcini, Hen of the Woods -- Preparation ideas, techniques?

Right now the only ones that I use are the morells. All I do is soak in lots of salt water to get out the bugs & dirt. Then rinse well. Dry off and dip into flour. Melt 1 stick of butter in a skillet and gry the morels till crisp on side 1 and flip over again till crisp. I then take out and in the skillet, I will take a piece of bread and lay just one side into butter sauce. Then take it out and put a thick layer of mushrooms on bread and there you have yourself a mushroon samich.
Now the next morning if any are left, reheat skillet that you cooked them in last nite and heat them till crispy again and then scramble your eggs with them. Yummy again.
You can also do the fry till crispy thing and put onto your steaks.
Them is some good eating right there.
Enjoy them

Jun 03, 2008
thecountryrose in Home Cooking

OK Texans-who will share their BBQ Brisket secrets [Moved from Texas board]

I havent ever done a brisket yet, but today, all the posts that I am reading, I am gonna do it this weekend.
As far as potatoe salad, I usually just use potatoes, onion, carrots & eggs. I use mayo, mustard & sugar to taste. I like to take about a 1/3 of my boiled potatoes & mash them and then put back into everything else. Makes for real creamy & around here in Indiana, it is real close to Amish potatoe salad that you can get at the store.

Jun 03, 2008
thecountryrose in Home Cooking

ISO Brisket Recipe in Gas Grill

If you are watching TV tonite, on Emeril here in Indiana anyway, his show is about Brisket. Here in Indiana it is on at 7pm. on the food network channel

Jun 03, 2008
thecountryrose in Home Cooking

ISO Brisket Recipe in Gas Grill

I think the oven would be fine in the winter, but I will use the grill in the summer. They are both gas and so really at my house, 1 isn't any different then the other. I just love meat on the grill a whole lot better. I truly think in the oven, they will be more tender and my not need as long to bake either. Just don't keep opening the oven door to keep that heat in.

Jun 03, 2008
thecountryrose in Home Cooking

ISO Brisket Recipe in Gas Grill

In the new Bon Appetit that just came today, there was an article about cooking brisket on grill. Cook on a grill for 5 hours at 250 degrees. They said to drop an instant read thermometer in to the vent in the top of grill about every 30 minutes. If temp inside grill drops to 225, adjust our gas level. They also said to use chips to smoke it for the first several hours only. Never cook directly on grill grate either. For the first 3 1/2 hrs, cook in a large alum pan, then move over to alum foil for the mext 1 1/2 hrs. Let then stand in foil wrap for 1 to 2 hrs. Sounds yummy, I may just try it myself too. Bon Appetit'

Jun 03, 2008
thecountryrose in Home Cooking

how do you keep weekly food costs down?

1st, we grow all our own veggies in 2 gardens and a greenhouse. Nothing better then fresh lettuce in the winter. 2nd, my kids were picky too when they were little, but I let them know that I wasnt running a restaraunt. Burger King was down the road. They learned real fast to eat what mom & dad were eating and at the time that I prepared dinner. No meals were served 2 times. As they got older, dinner was served around their schedule due to baseball, football, basketball & golf. But we all sat at the table no matter how hard it was. Lastly, picky eaters will change if they see mom & dad eating the same thing and enjoying it. Then you will be able to cut way down on grocery bills. A little snack (like apple slices or fruit of some kind) while you are making dinner. Bit it is so important to all eat as a family.

Jun 03, 2008
thecountryrose in Home Cooking

tramontina enameled cast iron?

well, ok, so after reviewing websites of the enameled cast iron, I might try it (only if I can find Made in USA). But I have a question about it and that would be,"I have a gas stove now, but my other house is electric and if I have to have electric, I will get a ceramic top stove. I have heard that you cant use cast iron on ceramic top stoves. Is this true?"

May 21, 2008
thecountryrose in Cookware

Griswold Cast Iron

Oh, I have plenty of Griswold also. Griswold is what we pick up at antique stores. Last count, I have 15 skillets and dutch ovens. I am forever using them all day long. I dont use Wagner that much anymore because once, I was trying to break up a pack of frozen ice and smacked it down on the chunk and cracked my pan clean in half. Wish I would have kept those pieces. I just dont think that they are as thick as Griswold.

May 21, 2008
thecountryrose in Cookware

PLEASE! A decent pancake mix?? [Moved from Home Cooking board]

For me, it is just as fast to whip up homemade pancakes as it is to use a mix. Nothing tastes better then homemade in my book.

May 21, 2008
thecountryrose in General Topics
2

Griswold Cast Iron

I agree. I really like buying my cast iron skillets from antique shops. They are usually in real good shape and no rust ever. And at antique shops you can always find lids too. I have one piece that we can date back to 50 yrs ago and it was my husbands moms. His first recollection of the skillet was when he was 5 yrs old. So it probably is older then that too.
http://www.lodgemfg.com
This is a real good site to learn how to seal and care for your cast iron.

May 21, 2008
thecountryrose in Cookware

tramontina enameled cast iron?

I have never used the enameled cast iron. Seems a shame to get it dirty and stained like my enameled canning pots. I just havent ever yearned for a enameled cast iron anything.
I just went to Lodge website and you are right. Enameled cast iron from Lodge is from China and the reason it is enameled is to eliminate seasoning. It also creates a non reactive surface so you can cook anything in it or even freeze in it they say.

May 21, 2008
thecountryrose in Cookware

Removing Rust from Cast Iron Skillet

I just cleaned one out that I left in the water to long and I used a sos pad and then cleaned with a scotchbrite pad and ivory dish soap. Then I used 220 grit sandpaper to finish off and washed again and then oiled and baked at 250 degrees for about 4 hours total time.

May 20, 2008
thecountryrose in Cookware

polish cast iron?

Hey Scargod, I am following you!!!!
Pineapple upside down cake too!!! In that skillet that is so smooth, I only use it for omelets, nothing else. and if anyone in my house wants on over easy egg, they have to fix that one for themselves. I have seen my share of those to last me a life time.

May 20, 2008
thecountryrose in Cookware