chef chicklet's Recent Activity
Chowhound Post
Oven Fried Rice?
Here's one, Its been years since I made this dish. But it was one I made before learning how to make fried rice in a wok. And as you can see it is a pilaf. I reserved some of the scallions for serving and passed the soy sauce.
I have this recipe in one of my employee cookbooks and its listed as:
Rice and Water Chestnuts
1 1/2 cup of long grain white rice
4 cups chicken broth
1 cup water chestnuts sliced
calls for parsely, I wouldn't but that's your call
1 cup green onions sliced
2 T butter
2 tsp salt
1/2 tsp white pepper
put all into a baking dish, toss the ingredients to distribute. Bake at 450 for about 45 mins, or until the rice is cooked.And you can add your scrambled egg afterward along with the cilantro, green onions and etc.
Chowhound Post
How do I avoid soggy mushroom pizza syndrome?
I realize this thread has been going for awhile and curious why I'd not seen it before.. But I always make my own pizza and one of my faves is the veggie one. I include artichoke, olives, green pepper, red pepper, onions (red and scallions) a garlic and olive oil drizzle, and mushrooms. On the bottom I brush olive oil and then salt it and dried basil. The the tomato sauce which I use an inexepensive canned marinara, then a layer of cheeses, usually mozzerella, jack and fontina. Then more seasonings and then layer the veggies. I use quite a few and then more cheese and seasonings. I can recall the particular order, but sometimes mushrooms top it along with scallions. But if you think about it, all those veggies are loaded with moisture not just the mushrooms. I can't imagine having to use a paper towel to blot up the water! I bake it at 450 on the middle rack, and I use a pizza pan that's perforated. I always get a perfect crust, and never water or liquid. Perhaps your ovens not hot enough, or your getting liquid from your cheese(s). And I use fresh not sauteed mushrooms, in fact all the veggies are fresh. Are you using fresh tomatoes? They could be the problem too.
Chowhound Post
Help with scones!
http://chowhound.chow.com/topics/629485
I now that I'm repeating myself but, I also had a hard time finding my recipe using the search. I hope this helps. The trick is to work quickly, keep your butter ice cold and cut it into cubes to get it started, then start working it into the flour. Perhaps your oven wasn't hot enough, and the scone mix to warm, I've had cookies do the very same thing. Very frustrating, all those expensive ingredients spread out flat on the cookie sheet. Not too appetizing.
Okay, I admit I have a hard time following directions with a recipe but with baking it's really important, it's different than cooking. Very different.
Try this recipe, if you follow it, I'll bet the results will be super. Even my best friend who can't warm up soup made them. Good Luck!
Chowhound Post
Stuffing/Dressing - Do you add egg?
That reminded me of the year my Dad ( he would love to do the turkey) changed the dressing. Thinking he was really getting gourmet on us, I guess he read a recipe in Gourmet or Bon Appetit and he added apples (and I think raisins) EEK!! Let me tell you, even as an adult I wouldn't dream of confronting my Dad. But this time I was so distraught I had to tell him, not to ever mess with the dressing.
Chowhound Post
Stuffing/Dressing - Do you add egg?
Depending on the weight of the bird, say 20lbs, I add two eggs. Under 15 1 egg/lots of stock and lots of melted butter. I go by the feel of the dressing and mix it with my hands.
After mixing it, I let it sit for a bit then adjust as needed. It's very rich, and flavorful. II don't think the eggs are key. I found out long ago that tasting it first is so important otherwise you could end up with a very tastless dressing. My preferred ingredients are the butter and the stock and of course all of the the delicious goodies you add to it. One thing that I don't care for is dry dressing or stuffing. To each their own!
Chowhound Post
Help fill out my vegetarian Thanksgiving feast
How about a mushroom pate en croute? It's makes a beautiful presentation, serve it with a sauce, perfect. Mushrooms for me are the closest to meat they have such great texture and flavor.
and the roast pumpkin looks delicious!
Chowhound Post
Unusual Fried Food - Idea Needed
I watched the same program and I noticed that when Gina bit into the bean it had quite a bit of tooth to it, meaning it was uncooked. I agree, blanch the beans then fry. Or asparagus with a crucnhy light tempura batter and a dipping sauce. Yum.
Also another favorite is shrimp toasts.
Chowhound Post
What are you making right now?
I made breakfast burritos with ham and scallions, cheddar, mozz, fontina, and then pico pico sauce drawn the length of the burrito. Extras for the week or kids.
Today I think I'll do the try out for the lime butter cake with creme anglaise, and then also promised my bff scones. Probably, snicker doodle with dried cherries.
Chowhound Post
urgent - making soup
I can't count how many times I've used jasmine when I was out of plain long grain rice. Then again I love jasmine rice, but I certainly have never had any over powering floral notes and I do consider my nose to be pretty sensitve. Perhaps I'm used to the flavor though and it might not be as well received to another person.
Chowhound Post
What do you make for breakfast on Christmas morning?
This year will be:
Eggs Benedict and Rosti potatoes
Bagels with cream cheese, salmon, tomatoes, red onions, and black pepper
Coffee Mochas
Gin Ramos Fizz oops and I can't forget my Bloody Marys!
Still coming up with something sweet -perhaps a sour cream and dried cherry&pecan coffee cake or scones
Chowhound Post
Lime Butter Cake
Gosh, sorry to take so long.
Now that I see what you mean. I made a lemon/blueberry pound cake awhile ago and it doesn't have milk in it and it has more butter.
I think I was expecting that this would be pound cake because of the 2 sticks of butter.
Anyway here it is:
3 cup cake flour
3 tsp baking powder
1/'4 tsp salt
2 sticks butter
1 1/2 cups sugar
4 eggs
1 cup milk
grated peel of 1 lime
3 tablespoons of lime juice
powdered sugar optional
sift the dry ingredients 3 times
In a mixer, beat the butter till creamy
gradually add sugar then beat at medium speed for 5 mins
scraping the bowl sides down
Add the beaten eggs slowly, continue to beat another 5 mins
Using a rubber spatula add 1/4 of the flour mixture then fold in 1/3 of the milk. Repeat the process untill all of the flour and and milk are incorporated (add the flour last)
Fold in the lime peel and lime juice
pour the mixture into a greased pan
bake 46-55 min in a preheated 325 degree oven until the sides pull away from the pan
let it cool then carefully unmold
cool to room temperature. dust with powdered sugar and serve with Ginger Anglaise Sauce.
Thanks so much for your input, this cake sounds so good to me.
Chowhound Post
Have you seen the Pioneer Woman Cookbook? What do you think?
I agree with you 100% ap, she is great with the camera. I have modeled my photo page somewhat with her in mind. She has a great deal more patience for the step by step than I do and she really keeps in mind someone who is brand new to cooking.
I love her smashed potatoes (I know that's incorrect) but I made yukons somewhat like those the other night and they were terrific. The grilled wrapped in bacon jalapenos are terrific too. I've been making many of her recipes for years. Mine might be a tad different but whatever. Good for her for taking the initiative and blogging about her day to day life and cooking. Looks as though she's helping out her family and found a very satisying and creative way to earn her own money. i find it admirable.
Chowhound Post
Soaking Red Beans. How Long Can You Go??
Last time I tried this with beans they never softened. Unless it was happenstance that I got bad beans, I dunno...The crockpot method as you suggest has never failed me.
Chowhound Post
Lime Butter Cake
I'll be having a dinner in a couple of weeks for family and the menu will have Thai, Indian, and Indonesian dishes. We are somewhat adventurous eaters, when it comes to spices and sauces and I'm looking forward to this dinner. After such spicy meal I'm looking to serve this Lime Butter Cake, a recipe I found in one of my cookbooks.
I found a recipe for Lime Butter Cake and I'm wondering since my baking skills and pastry knowledge is more than somewhat limited. Is Butter Cake similar to Pound Cake? The difference in the recipe on CH and the one I'm hoping to use is that there is lime juice and the zest of a whole lime in the batter. The other difference is a cup of milk. It's got a tad bit more sugar, and the Lime Pound cake on CH suggests a glaze. I'm either going with creme anglaise with a simple powdered sugar dusting and perhaps some fruit.
Have any of you made this cake before? or a Butter cake that can offer any suggestions for success?
TIA!
sharon
Chowhound Post
Weird question re sweet potatoes and Thanksgiving
I'd do two, her version and then mine. I can't eat too many sweet potatoes, I love them all.
But it mostly it would be a very kind gesture to make her recipe, and I bet they'd really appreciate you making it for them.
Chowhound Post
Vinegar in roasted potatoes?
I have often made red potatoes with lemon (fresh squeeze lemon) and rosemary, baked and add dots of butter, then lie the lemon slices over the potatoes.
Another dish is one that I learned from a Portugese friend. Red wine vinegar over potatoes boiled with lots of fresh parsley (a large handfull chopped) and then drain, add olive oil, sea salt, fresh ground pepper and red wine vinegar. I LOVE This dish.
I can imagine that your roasted potatoes are excellent!
Chowhound Post
I want to do a "hot chocolate bar" that'll go all day on Thanksgiving...
Or a chocolate covered cherry chocolate biscotti...
Chowhound Post
I want to do a "hot chocolate bar" that'll go all day on Thanksgiving...
that sounds yummy!
Chowhound Post
Chicken and Dumplings
Love the Bisquick dumplings, even after trying many times to make them from scratch.I only have problems when I get carried away and make the dumplings to big. Try to keep them the same size, drop them in a wide pan or pot. You do need simmering sauce to drop them in my sauce is borderline gravy. Cover and like everyone else says, don't uncover until the time is up.
Chowhound Post
Salad with Thanksgiving dinner -- should I bother?
So sorry I should of been more clear. I do make an undressed salad, and every year the undressed salad and the handmade salad dressing both lounge in the frigde for about a week and then I toss them out. I usually have so much food left over that the salad is the first to let go.
I vow to not cook so dang much food this year.
Chowhound Post
Got a stupid question - sorry! Tiny very yellow croutons in the Jewish food section
Oh wow that's them!
99 cents? holy moly, they're going for around 4bucks at this new Raleys here in town. I commend them for trying to please everyone, they're really getting great stuff there. I want to try it all. And thanks for posting the photo, appreaciate that!
Chowhound Post
Got a stupid question - sorry! Tiny very yellow croutons in the Jewish food section
thank you so much for your informative reply faconress, these are really intriguing.
I think I might have the real deal, they are not oyster crackers (I know what those are) and these are different. Now I must buy them and will report the name back to you.
Chowhound Post
Got a stupid question - sorry! Tiny very yellow croutons in the Jewish food section
When I picked them up and looked at them, that' exactly what my first thought was!
Yes the color is exactly that of turmeric, and its suppose to be good for you, what a great way to eat it. There didn't appear to be any grease at all, just dry tiny croutons.
Gonna get them for sure.
Chowhound Post
Got a stupid question - sorry! Tiny very yellow croutons in the Jewish food section
Thank you! I will be trying this in my next batch of chicken soup. They look quite good, and I'm all for texture.
Chowhound Post
I want to make escargots in ramekins. Any suggestions?
With toast points, that's the way I've eaten it. The escargot comes served in the shell in the little round pans, with garlic butter all over of course, the toast points are served seperately. We pick the escargot out, plop it on the toast. sop all the butter when no ones looking. The pans and shells are a pain anyway.
or like this.
http://www.flickr.com/photos/marylise...
http://www.flickr.com/photos/wwny/358...
Chowhound Post
Salad with Thanksgiving dinner -- should I bother?
Every year I make a salad because I think someone will want it, and every year I wrap it up and store it for a few days in the fridge and toss it.
If I make any salad this year it will be a fruit sald like my mom would make, perhaps not her traditional Waldorf, but something similar. Refreshing and a palate cleanser.
Chowhound Post
Got a stupid question - sorry! Tiny very yellow croutons in the Jewish food section
We recently had a new store open in town and I couldn't be more thrilled. This morning with a little time on my hands I was wandering down the ethnic food aisles and came across these a container filled with a small/tiny very yellow almost golden crouton. There was no information on the container only a photo of a bowl filled with the croutons. I took it to be a bowl of soup, probably wrong.
Can anyone tell me what these are used for?
TIA!
Sharon
Chowhound Post
Buffet Menu for 70 People
Your menu sounds nice, just be sure to have sturdy plates and good utensils. I'm thinking of the people that are standing and having to juggle and talk with a plate of food. I might even offer small wide bowls so the food is secured and easily eaten with just a fork.
I recently steamed some med small yukon golds, then smashed them and cooked them with garlic, parsley, onion, butter and olive oil. OMG, these guys were good. They had a little crunch and the potoates are so creamy and good. I think they'd be great with your chicken dish. They'd hold well in a chafing dish too, and no all that expensive. I might scatter some fresh spinach in there as well for color. A gathering of 75 you really want to make this easy on yourself.
My other though is a chicken breast with a tomato cream sauce served with rice. You have so many rices to choose from, yelllow rice with leeks, or wild rice, etc. This dish is always a winner and fairly simple to prepare.
Good luck!
Chowhound Post
Your Favorite Pumpkin Recipe
i found it!
I was in one of my cleaning streaks and I was organizing some of my smaller handwritten old recipes. I hate to toss the little notes because most of them are written on the cutest little note papers with funny or sweet messages to me. I hate to throw them out, because I really go back in time when I read them. I know I'm such a sap. The gal that gave me the recipe had brought these into work one morning. I was so taken with them and when I asked for the recipe she quickly whipped the recipe out having memorized it in her head. I wish I could do that!
Looking again at the the quantity of ingredients, like I said it does make quite a few muffins. I've never cut the recipe, because they're so good and I like to freeze some for later. As a side note, I think she said that some times, she puts a bit of cream cheese inside the center of the pumpkin batter. I've never tried that but I'm sure it would be pretty good.
Laura's Pumpkin Muffins
5 cups of flour
3 cups sugar
1 cup oil
1 large can pumpkin puree
4 tsp baking soda
2 tsp cinnamon
1 tsp ground clove
nuts - optional (pecan or walnut)
I've made these with both golden and reg raisins.
Makes a very moist muffin.
Mix all the infredients until blended well. Bake in a preheated oven 350 degrees
50 mins or until a toothpick comes out clean.
Chowhound Post
Your Favorite Pumpkin Recipe
I do let me dig it up. It's a recipe that was given to me some 20 years ago, handwritten on a dinky piece of paper... But I will!
These are so moist. I'll never forget the time I made them when my Dad came to visit (he's gone now) but he ate about 6 of them in a row. This recipe will make quite a few.
