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Recipe Thread #1
Has anyone here tried cooking an Eye of Round beef roast at 500 degrees? Here's the recipe. http://allrecipes.com//Recipe/high-te... I've done this a few times and like the results--tender and just as pink as we like it (i double check with a meat thermometer but have never had to cook longer). One key to serving it is to shave the beef. deb
I've never made a roast beef in my life. Though I do like to eat it. I just buy enough from the deli to make a sandwich. I know that not the same as a homemade roast beef dinner. Now that I think about it, I probably haven't bought it from the deli in about 10 years.So I guess I am no help to you at all ! :)
Madrano wrote: "Has anyone here tried cooking an Eye of Round beef roast at 500 degrees? Here's the recipe. http://allrecipes.com//Recipe/high-te... I've done this a few times ..."I did, once......and set off every smoke detector in the house. I would suggest making sure your oven is as clean as possible! LOL
( I don't use the self cleaning option because we have a parrot. Apparently the linda option doesn't work as well!) :0)
Deborah, I actually got this recipe from someone who lives in Texas! I also want to say that I recently was given a GOOD, aged balsamic --- and there is no comparison between it and the lesser-quality balsamic that I was buying in the grocery store (although the grocery store probably sells the higher-quality stuff). Marinated Black-eyed Peas
can be halved or doubled easily
6 cans black-eyed peas (without bacon), rinsed and drained
½ large onion, sliced very thin
1½ cups olive oil
½ cup vegetable oil
1 cup balsamic vinegar (the woman who gave me the recipe emphasized that she used good quality balsamic; she told me to add a pinch of sugar for lesser-grade balsamic - I think I use good balsamic so I've never added sugar!)
3 garlic cloves, smashed or bruised
3 bay leaves
3 tablespoons Worcestershire sauce
3 teaspoons Cavendar's Greek Seasoning
Combine oils, vinegar and seasonings in a saucepan. Bring just to a boil. Pour over black-eyed peas and onions. Refrigerate for several days before serving, stirring occasionally. Remove garlic and bay leaves. Serve cold or at room temperature.
Madrano wrote: "Has anyone here tried cooking an Eye of Round beef roast at 500 degrees? Here's the recipe. http://allrecipes.com//Recipe/high-te... I've done this a few times ..."Deb, we love Eye Round, and have done it many different ways. I'll have to ask DH if we've tried this. The last one I remember was from Cook's Country, and it was marinated in a salt mixture overnight, and it was delish!
The few times I have made a prime rib (bought only when it is on sale), I have used Tyler Florence's recipe for Horseradish-Salt Encrusted Prime Rib. http://www.foodnetwork.com/recipes/ty...
You must use Kosher salt, though. This is so delicious and foolproof.
This is the recipe link for the pork loin roast with sauerkraut that I made on New Years Day. It was very good, but I did use a 2lb. bag of kraut and added to large sliced onions, which I put beneath the roast. We really enjoyed this!
http://allrecipes.com/Recipe/Slow-Coo...
thanks for the recipe, Linda. Sounds very easy too.I have a friend who does a pork loin in her slow cooker with applesauce. Somehow that is not as appealing to me as sauerkraut.
JoAnn/QuAppelle wrote: "thanks for the recipe, Linda. Sounds very easy too.I have a friend who does a pork loin in her slow cooker with applesauce. Somehow that is not as appealing to me as sauerkraut."
I'm with you. On the side, maybe.
I used to make a dish of porkchops, sauerkraut, and sliced apples in my electric skillet. It is a good combo with the apples, but I think the applesauce wouldn't make me too happy.
Bobbie, I think sometimes apples are used to counteract the sourness of the sauerkraut. Were there a lot of apples in your dish?That old electric skillet....I still make a pork chop and potato recipe that my mother made in hers, but do not have the skillet any longer. The recipe is a family favorite.
My mom used to have an electric skillet, too. Interesting how certain things come in and out of style.
I guess people will be saying the same thing about the George Foreman grill or Panini makers.
Funny you should bring up the electric skillet. We used it to make play dough at school today!
Linda wrote: "Funny you should bring up the electric skillet. We used it to make play dough at school today!"I did not know that play dough was cooked!
My daughter and I used it to make items from FRIENDLY PLASTIC, back in the late 80s. I still have some of the pins we made. It was a lot of fun.
Oh, my goodness, Friendly Plastic is still around.
http://www.sunshinecrafts.com/body_fr...
Linda wrote: "JoAnn/QuAppelle wrote: "thanks for the recipe, Linda. Sounds very easy too.I have a friend who does a pork loin in her slow cooker with applesauce. Somehow that is not as appealing to me as sauer..."
We have a recipe I've made several times for a Pork loin in the Slow Cooker with Cranberry Sauce. YUM!
Funny in the 80's how many Counter Appliances like Electric Skillets and Hot Dog Cookers and Egg Cookers, etc. were popular. Now, I guess most of those things are collecting dust..........
Donna
JoAnn/QuAppelle wrote: "Linda wrote: "Funny you should bring up the electric skillet. We used it to make play dough at school today!"I did not know that play dough was cooked!
My daughter and I used it to make items fr..."
We make at nursery school for or with the children. It's made with flour, salt, cream of tarter, veg. oil, water and food coloring du jour! So it's non toxic, fun to make and the texture is so much nicer than play dough. Added bonus, it's very cathartic to knead when it's still very warm!
Donna in Southern Maryland wrote: "Linda wrote: "JoAnn/QuAppelle wrote: "thanks for the recipe, Linda. Sounds very easy too.I have a friend who does a pork loin in her slow cooker with applesauce. Somehow that is not as appealing ..."
Donna, I LOVE cranberries and I love pork loin.I bought an 8 lb roast which I divided up, so I have more pork loin.... Would you mind sharing the recipe? :)
JoAnn/QuAppelle wrote: "Bobbie, I think sometimes apples are used to counteract the sourness of the sauerkraut. Were there a lot of apples in your dish?That old electric skillet....I still make a pork chop and potato re..."
One of those questions which I can't answer. I'm not big on measuring. So -- maybe 4 or 5 pork chops and 2 good sized apples sliced. One can of sauerkraut -- drained. That sounds like it.
Alias Reader wrote: "My mom used to have an electric skillet, too. Interesting how certain things come in and out of style.
I guess people will be saying the same thing about the George Foreman grill or Panini ma..."
Still plenty of electric skillets on sale. I'm on my 4th in my lifetime. LOL
JoAnn/QuAppelle wrote: "Deborah, I actually got this recipe from someone who lives in Texas! I also want to say that I recently was given a GOOD, aged balsamic --- and there is no comparison between it and the lesser-qual..."JoAnn, thanks for the recipe. He's gonna love it!
Re. Balsamic, does the quality have to do with the aging or is there something in addition that i should be checking. Last night i made a pumpkin-black bean soup. The last step in the instructions was to add 3 tsp. balsamic after cooking the soup 45 minutes. I hesitated but did it and feel it enhanced it enormously.
deborah
Donna in Southern Maryland wrote: "Funny in the 80's how many Counter Appliances like Electric Skillets and Hot Dog Cookers and Egg Cookers, etc. were popular. Now, I guess most of those things are collecting dust............."I got a great electric skillet when we got married in '69. It doesn't have teflon, which i think is why it's lasted. (Additionally, it has a broiler attachment and warming tray.) We still use it 6 or so times a year. In fact, DH surprised me recently by cooking a dish in it. I didn't realize he even knew where i store it. LOL!
I also still have and use our fondue pot. In fact, we had a sort of cheese fondue Christmas Eve. I suppose we have a fondue twice a year, often in summer. One year we had it while tending for my then-7-year-old nephew. By the end of the meal he announced his new favorite meal was meat fondue. (Previously fav had been spaghetti, so we were surprised.)
The sole appliance i remember getting rid of was our electric can opener. That was in the ecological '70s when all i saw was wasted electricity. ;-)
I'm on my 4th crock pot, btw.
deb
Linda wrote: "Madrano wrote: "Has anyone here tried cooking an Eye of Round beef roast at 500 degrees? Here's the recipe. http://allrecipes.com//Recipe/high-tempe... I've done this a few times ..."I did, once......and set off every smoke detector in the house. I would suggest making sure your oven is as clean as possible! LOL
( I don't use the self cleaning option because we have a parrot. Apparently the linda option doesn't work as well!) :0) ..."
Too funny, Linda. I laugh because the first time i made the roast, the same thing happened--smoke detectors a'singin'!
deb
Linda wrote: "This is the recipe link for the pork loin roast with sauerkraut that I made on New Years Day. It was very good, but I did use a 2lb. bag of kraut and added to large sliced onions, which I put benea..."Linda, the way you cooked it is closer to what i do, however, i add the 'kraut, onions and a tad of brown sugar only the last 2 hours. It's my MIL's recipe. She serves it with applesauce as a side but i think the cold sauce isn't great. Oh, and she also makes mashed potatoes to serve. The family likes to mix them altogether on their plates. I like the dish but the mixing together isn't appealing to me.
deborah
Madrano wrote: "Donna in Southern Maryland wrote: "Funny in the 80's how many Counter Appliances like Electric Skillets and Hot Dog Cookers and Egg Cookers, etc. were popular. Now, I guess most of those things are..."I love, love , love my crock pot! I'm on my third one, which I really love. However, I am scared to death of my pressure cooker!
I made a very easy salad this week that you might like, especially if you're on a post-holiday diet, as I am. This is a link to my cooking blog, by the way. I post a new recipe every week.Tomato-Cucumber Salad
Madrano wrote: I also still have and use our fondue pot. In fact, we had a sort of cheese fondue Christmas Eve. I suppose we have a fondue twice a year, often in summer.----------------
They opened a fondue restaurant near my sister's home. She said it was quite expensive.
Madrano wrote: I'm on my 4th crock pot, btw.---------------
Is there a special web site you go to for recipes for your crock pot? I know there are a lot of them on the net.
I bought a crock pot last year and haven't used it yet. :(
Susan Mallery wrote: "I made a very easy salad this week that you might like, especially if you're on a post-holiday diet, as I am. This is a link to my cooking blog, by the way. I post a new recipe every week.Tomato-..."
------------
Thanks for sharing, Linda. I've bookmarked your blog.
One also opened near us, in White Plains, also pretty pricey as I have been told! I'm reading Home Cooking: A Writer in the Kitchen, and she has a pretty funny take on that in her book. As far as I'm concerned, give me a double boiler or two pots that work, (I'm creative) a couple of good friends and I can make it work!
Alias Reader wrote: "Susan Mallery wrote: "I made a very easy salad this week that you might like, especially if you're on a post-holiday diet, as I am. This is a link to my cooking blog, by the way. I post a new recip..."There are some pretty good slow cooker cookbooks out there! I just might have one or two home here! I'll post them when I find them! :0 However, I usually adulterate almost every recipe, but that's why we cook!
Also, Allrecipes is terrific, as well as Food.com, formerly Recipezaar.
As well as MyRecipes, which is a tad bit healthier!
Linda wrote: "Madrano wrote: "Donna in Southern Maryland wrote: "Funny in the 80's how many Counter Appliances like Electric Skillets and Hot Dog Cookers and Egg Cookers, etc. were popular. Now, I guess most of ..."My understanding is that pressure cookers are much safer and easier to use then they once were but I have no desire to go in that direction. When I was first married I used to joke about making breakfast, lunch, and dinner everyday first thing. Dinner prep actually. Breakfast is obvious, lunch so we could take it with us to work, and dinner prep so that I could put it in the pressure cooker when I came home from work. Otherwise it would have been short order cooking everyday. I always liked beef stew in the pressure cooker.
Alias Reader wrote: "Is there a special web site you go to for recipes for your crock pot? I know there are a lot of them on the net..."I've found some good slow cooker recipes through the Slow Cooker Daily, which aggregates tweets that mention slow cookers. I also have a few on my website, susanmallery.com. And there are tons of great recipes at Tasty Kitchen.
Bobbie57 wrote: "My understanding is that pressure cookers are much safer and easier to use then they once were..."I'm afraid to try!
Bobbie57 wrote: "When I was first married I used to joke about making breakfast, lunch, and dinner everyday first thing. Dinner prep actually. Breakfast is obvious, lunch so we could take it with us to work..."This sound efficient, getting it all finished in the morning. Ideal, in some ways. Good thinking, Bobbie.
The crockpot recipe site i've been using is
http://slowandsimple.com/ Like Linda, i adjust these to suit our needs/taste. More often, i adapt one of my own recipes for the cp, using the general guidelines my pot gives (such as order in which to add ingredients).
Over the holidays i gave my dad's household my "old" crockpot and bought a new one with traveling handle for myself. I promised i'd bring one dish with me when i visited, as well as ingredients marinated (or chopped, measured, whatever) for another cp dish. They just aren't eating well & i want to contribute from this distance. So far, so good. The new appliance has motivated them to try a few recipes on their own, too.
Sadly, for me, they don't like chicken recipes, so i am not going to give those...yet. Or, rather, in that form. Instead i'll add some to soups. This week i made a split pea soup which worked very nicely in the pot. Hurrah!
deborah
Alias Reader wrote: "They opened a fondue restaurant near my sister's home. She said it was quite expensive. ..."They can be. We've spent $100 for the two of us (3-course, including the wicked chocolate dessert, and a bottle of wine). In Oregon, however, 4 of us spent well under that and had 2 fondues, plus wine. It was there we first had salmon in fondue. Nice touch.
deb
Madrano wrote: "The crockpot recipe site i've been using ishttp://slowandsimple.com/..."
Thanks for posting this link! Looks like they have some great recipes. I'm going to bookmark that site.
Linda wrote: There are some pretty good slow cooker cookbooks out there! I just might have one or two home here! I'll post them when I find them! :0 However, I usually adulterate almost every recipe, but that's why we cook!Also, Allrecipes is terrific, as well as Food.com, formerly Recipezaar.
As well as MyRecipes, which is a tad bit healthier!
-----------------
Thanks, Linda. I'm familiar with All recipes. That is a good site.
I guess I have to get in the right mind set. It seems I would have to start cooking by 9AM to get dinner on the table at 6 pm. I guess I could do the prep the night before. My problem is I don't think about dinner until I start to get hungry !
Susan Mallery wrote: "Bobbie57 wrote: "My understanding is that pressure cookers are much safer and easier to use then they once were..."I'm afraid to try!"
She who hesitates is lost!!
I used the crock pot when I was working so the ingredients would be in the pot before 9 and then we could eat dinner at 6. I always felt it was a convenience thing. If I have to look in on it and do something to it every once in a while I would just as soon do a dutch oven or a top of stove method. Guess I am just an old fashioned cook in that regard.
Bobbie57 wrote: "Susan Mallery wrote: "Bobbie57 wrote: "My understanding is that pressure cookers are much safer and easier to use then they once were..."I'm afraid to try!"
She who hesitates is lost!!"
I don't know Bobbie, I've never heard of a slow cooker exploding!
Linda wrote: "Bobbie57 wrote: "Susan Mallery wrote: "Bobbie57 wrote: "My understanding is that pressure cookers are much safer and easier to use then they once were..."I'm afraid to try!"
She who hesitates is..."
This is a serious question. Have you heard of a pressure cooker exploding in recent times. The pressure cookers that I heard of exploding were like 50 years ago invariably when someone had tried to make something like pea soup and had not followed directions.
The fact that you are a reader leads me to believe that you would know how to read and follow directions.
I am definitely not in favor of having to clean food off the ceiling.
Maybe it was last year or so, there was a constant infomercial on TV for a pressure cooker. It really did seem like a terrific thing. It was a time saver and the meats that they cooked looked to come out really tender. If I recall correctly, they even made pasta dishes in it. It's something I would consider getting.
Alias Reader wrote: "I guess I have to get in the right mind set. It seems I would have to start cooking by 9AM to get dinner on the table at 6 pm. I guess I could do the prep the night before. My problem is I don't think about dinner until I start to get hungry ! ..."I know what you mean, Alias. For years the only think i cooked in my crockpot was whole chicken, which came out perfectly every time, even though it fell apart when i removed it. I recommend starting with that. You can then either eat it as a meal or used the cooked bits for later meals.
My interest in the appliance began during summer months when i didn't want to have to work in the kitchen during the day. By 9, my meal was "ready", in that i didn't have to contribute any more work to it. Ideal.
Since moving here, i've realized how seldom i find pleasure from cooking, so "getting it over with" has been ideal. I pop it in & forget about it until hunger strikes.
deborah
Bobbie57 wrote: "The fact that you are a reader leads me to believe that you would know how to read and follow directions..."Reading the directions isn't a problem, and following them wouldn't be except that I'm also a writer and often get distracted by ideas for my story. The story trumps everything!
There are many ways to find recipes for the slow cooker. The first place would be the book that came with your slow cooker or crock pot. It should also tell you how to adjust your own recipes. I always recommend the www.allrecipes.com because they have a variety, and 2 features I love; One is the reader reviews. On a popular recipe, you can read results from as many as you want, and see what adjustments they made. That's how I settle on the recipe I choose. Two, you can adjust the serving sizes, which is good for anyone, but I especially think of Barbara and Alias. You can buy everything from 1 qt to 6 qts. You should not, as a general rule make a recipe for something made for a 2 qt in a 6 qt. Won't cook properly.
Also, the ones we had years ago cook a little slower that the ones you buy now. Somebody decided they weren't heating hot enough and made them boost the temps. I personally prefer the older ones, but new ones work fine with adjustments.
For folks who do find the morning a rough time to get things prepared, the afternoon or the evening work well for us. We sometimes get the ingredients ready before we cook tonight's supper. Sometimes, they can even be put in the crock and refrigerated overnight.
If the recipe calls for things you may not normally use, check out the Salad Bar at you store....great to buy chopped veggies to throw in the recipe.
You can also try:
www.tasteofhome.com
www.quickcooking.com
www.southernliving.com
www.cookscountry.com
I think my recipe for the Pork Loin with Cranberry Sauce is from Taste of Home. I'll see if I can find it and post for you.
Barbara, I wanted to agree with you. I also think that anyone who is a reader should be able to follow most recipes. BUT it depends on if the recipe is well written or not, as I"m finding out!
On the OWN network, there's a show that I've seen 3 times that comes oon at 11am Eastern. With 2 girls, called Grocery Bag. Two girls take on several recipes to try in one day from a specific cookbook, then have a chef taste at the end of the day. My jury is still out on this show. They don't always seem to have read the recipes in advance, got all the ingredients they needed, and haven't allowed enough time! Girls, you are doing a TV show!!! DO you THINK you could plan a little better?
They pretty much made of mess of Julia's French Cooking. Yesterday was Desserts. Really messed up most. Today, did a little better on some Jamie Oliver recipes. I've give them a couple of more chances, mostly because I can't believe how disjointed it seems. Are they supposed to be the average cook? If so, no wonder restaurants are so busy!! :o)
Donna
Slow Cooker Cranberry Pork Recipe9-12 ServingsPrep: 10 min. Cook: 6 hours
Ingredients
1 boneless rolled pork loin roast (3 to 4 pounds), halved
2 tablespoons canola oil
1 can (14 ounces) whole-berry cranberry sauce
3/4 cup sugar
3/4 cup cranberry juice
1 teaspoon ground mustard
1 teaspoon pepper
1/4 teaspoon ground cloves
1/4 cup cornstarch
1/4 cup cold water
Salt to taste
Directions
In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-qt. slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.
Cover and cook on low for 6-8 hours or until the meat is tender. Remove roast and keep warm.
In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 9-12 servings.
Slow Cooker Cranberry Pork published in Taste of Home December/January 2004, p39
Donna in Southern Maryland wrote: "They don't always seem to have read the recipes in advance, got all the ingredients they needed, and haven't allowed enough time! Girls, you are doing a TV show!!! DO you THINK you could plan a little better?They pretty much made of mess of Julia's French Cooking. Yesterday was Desserts. Really messed up most. Today, did a little better on some Jamie Oliver recipes. I've give them a couple of more chances, mostly because I can't believe how disjointed it seems. Are they supposed to be the average cook? If so, no wonder restaurants are so busy!! :o) ..."
I haven't seen this show & probably won't seek it out, as it pretty much describes my own cooking. I'll plan a recipe only to realize i don't have an ingredient i thought i did or that the dish sits overnight. Fortunately we usually can come up with something to eat, so no retreat to a restaurant.
Donna, that cranberry pork sounds wonderful, thank you for sharing.
And i appreciate what you wrote about crock pots. I thought it was just me & my new crock pots cooking faster. I didn't realize they changed the way they are made enough to make a difference, but it does. Thanks.
deb
Susan Mallery wrote: "Bobbie57 wrote: "The fact that you are a reader leads me to believe that you would know how to read and follow directions..."Reading the directions isn't a problem, and following them wouldn't be except that I'm also a writer and often get distracted by ideas for my story. The story trumps everything!
I have a friend who is a writer so I really really understand that the story trumps everything!! Wonderful comment.
Donna in Southern Maryland wrote: "There are many ways to find recipes for the slow cooker. The first place would be the book that came with your slow cooker or crock pot. It should also tell you how to adjust your own recipes. I ..."
Donna, I wasn't really talking about recipes -- more about doing things in a way so that your pressure cooker doesn't explode.
As to the slow cooker -- I have one of the smaller size but most of the recipes I have come across are for the 6qt. Really annoying!!
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Books mentioned in this topic
Onions and Roses (other topics)The Joy of Cooking (other topics)
Sink Reflections (other topics)
The School of Essential Ingredients (other topics)
Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (other topics)
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Authors mentioned in this topic
Vassar Miller (other topics)Robin Miller (other topics)
Rocco DiSpirito (other topics)
Lorraine Bodger (other topics)
David A. Kessler (other topics)
I didn't know about the marinated b-e peas but my brother likes to celebrate 1/1 with greens & long-cooked peas. I am not a fan but will take some for luck.
Any idea what they are marinated in, JoAnn? Or do they come that way in a jar? I haven't seen them here but this is a part of the country where roadside markets advertise "PEAS!" and they mean black-eyed ones. I fall for that TOO often for it to be funny, but English peas are a favorite of mine.
deborah