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Post by cowboyz on Oct 27, 2021 13:15:55 GMT -5
Share your favorites.
This is my favorite time of year to cook.
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Post by ishmael on Oct 30, 2021 5:41:44 GMT -5
butternut squash
Preheat the over to 400F.
Cut a butternut squash into 1" cubes. By the time you get done peeling and cutting off the ends, you'll need a 3 pounder to serve 5 people.
Put the squash into a big bowl. Drizzle a couple of tablespoons of EVOO, a couple of tablespoons of good real maple syrup, a teaspoon or so of ground cinnamon (I actually shave cinnamon sticks with a fine grater and use that) a little kosher salt and freshly ground black pepper. Make sure it is well coated. Use a slotted spoon to take it from the bowl to a cookie sheet. You don't want the extra liquid. Make sure it is a single layer and try to create space between the chunks. You want to roast it, not steam it!
Cook for about 15 minutes. Take it out of the oven and using a good spatula, carefully turn it over. Stick it back in the oven for another 10 minutes or so. Take it out, sprinkle the rosemary on top, move it to a bowl and serve.
This is, literally, the only way I will eat butternut squash!
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Post by cowboyz on Nov 5, 2021 8:24:32 GMT -5
butternut squash Preheat the over to 400F. Cut a butternut squash into 1" cubes. By the time you get done peeling and cutting off the ends, you'll need a 3 pounder to serve 5 people. Put the squash into a big bowl. Drizzle a couple of tablespoons of EVOO, a couple of tablespoons of good real maple syrup, a teaspoon or so of ground cinnamon (I actually shave cinnamon sticks with a fine grater and use that) a little kosher salt and freshly ground black pepper. Make sure it is well coated. Use a slotted spoon to take it from the bowl to a cookie sheet. You don't want the extra liquid. Make sure it is a single layer and try to create space between the chunks. You want to roast it, not steam it! Cook for about 15 minutes. Take it out of the oven and using a good spatula, carefully turn it over. Stick it back in the oven for another 10 minutes or so. Take it out, sprinkle the rosemary on top, move it to a bowl and serve. This is, literally, the only way I will eat butternut squash! Thank you! This sounds wonderful. I'll be trying this recipe on Sunday with stuffed pork chops!
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Post by WKDWZD on Nov 5, 2021 9:31:38 GMT -5
butternut squash Preheat the over to 400F. Cut a butternut squash into 1" cubes. By the time you get done peeling and cutting off the ends, you'll need a 3 pounder to serve 5 people. Put the squash into a big bowl. Drizzle a couple of tablespoons of EVOO, a couple of tablespoons of good real maple syrup, a teaspoon or so of ground cinnamon (I actually shave cinnamon sticks with a fine grater and use that) a little kosher salt and freshly ground black pepper. Make sure it is well coated. Use a slotted spoon to take it from the bowl to a cookie sheet. You don't want the extra liquid. Make sure it is a single layer and try to create space between the chunks. You want to roast it, not steam it! Cook for about 15 minutes. Take it out of the oven and using a good spatula, carefully turn it over. Stick it back in the oven for another 10 minutes or so. Take it out, sprinkle the rosemary on top, move it to a bowl and serve. This is, literally, the only way I will eat butternut squash! Personally, I'm not too keen on anything squashy. But just thinking, this time of year, with all the pumpkins around, wouldn't they be a good substitute for the butternut? After all, all the flavour is coming from the seasoning, especially the cinnamon.
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Post by WKDWZD on Nov 5, 2021 12:32:33 GMT -5
This time of year, you just can't beat a good old Mulligan stew, I usually knock one up once a week. Recipe, whatever you have in your larder, in a Dutch oven or crock pot, imagination and seasoning.
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Post by ishmael on Nov 5, 2021 12:34:15 GMT -5
butternut squash Preheat the over to 400F. Cut a butternut squash into 1" cubes. By the time you get done peeling and cutting off the ends, you'll need a 3 pounder to serve 5 people. Put the squash into a big bowl. Drizzle a couple of tablespoons of EVOO, a couple of tablespoons of good real maple syrup, a teaspoon or so of ground cinnamon (I actually shave cinnamon sticks with a fine grater and use that) a little kosher salt and freshly ground black pepper. Make sure it is well coated. Use a slotted spoon to take it from the bowl to a cookie sheet. You don't want the extra liquid. Make sure it is a single layer and try to create space between the chunks. You want to roast it, not steam it! Cook for about 15 minutes. Take it out of the oven and using a good spatula, carefully turn it over. Stick it back in the oven for another 10 minutes or so. Take it out, sprinkle the rosemary on top, move it to a bowl and serve. This is, literally, the only way I will eat butternut squash! Personally, I'm not too keen on anything squashy. But just thinking, this time of year, with all the pumpkins around, wouldn't they be a good substitute for the butternut? After all, all the flavour is coming from the seasoning, especially the cinnamon. Valid point, but I have never been a pumpkin fan.
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Post by Deleted on Nov 7, 2021 6:59:22 GMT -5
I roast the butternut squash before I use it in butternut squash soup. So much better than boiling it. It's one of maybe three recipes when I use my immersion blender but it ends up silky smooth after.
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Post by msmaggie on Nov 8, 2021 11:05:15 GMT -5
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Post by WKDWZD on Nov 8, 2021 11:13:54 GMT -5
It's great to see that the recipe shows proper quantity measurements.
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Post by cowboyz on Nov 8, 2021 14:20:24 GMT -5
Carrot cake is my favorite cake, this is very similar to mine. Sometimes I use crushed pineapple instead of applesauce and always coconut. It's actually called Jamaican Carrot Cake. Mmmm... now I want carrot cake!
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Post by cowboyz on Nov 8, 2021 14:20:57 GMT -5
I roast the butternut squash before I use it in butternut squash soup. So much better than boiling it. It's one of maybe three recipes when I use my immersion blender but it ends up silky smooth after. Sounds wonderful, thank for sharing!
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Post by cowboyz on Nov 8, 2021 14:22:52 GMT -5
butternut squash Preheat the over to 400F. Cut a butternut squash into 1" cubes. By the time you get done peeling and cutting off the ends, you'll need a 3 pounder to serve 5 people. Put the squash into a big bowl. Drizzle a couple of tablespoons of EVOO, a couple of tablespoons of good real maple syrup, a teaspoon or so of ground cinnamon (I actually shave cinnamon sticks with a fine grater and use that) a little kosher salt and freshly ground black pepper. Make sure it is well coated. Use a slotted spoon to take it from the bowl to a cookie sheet. You don't want the extra liquid. Make sure it is a single layer and try to create space between the chunks. You want to roast it, not steam it! Cook for about 15 minutes. Take it out of the oven and using a good spatula, carefully turn it over. Stick it back in the oven for another 10 minutes or so. Take it out, sprinkle the rosemary on top, move it to a bowl and serve. This is, literally, the only way I will eat butternut squash! I did make this yesterday, it was very good and was a perfect side to my stuffed chops! Thanks for sharing.
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Post by Deleted on Nov 16, 2021 10:51:29 GMT -5
I have a "Friendsgiving" the Sunday before Thanksgiving. My friends and family KNOW I don't bake well. So, to mess with me, "Hey - would can I bring for dinner?" Both groups, "Homemade dessert!" They can have a store-bought dessert or I can bring a side dish that I make - and it will be good. We are currently negotiating.
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Post by cowboyz on Nov 16, 2021 13:02:43 GMT -5
I have a "Friendsgiving" the Sunday before Thanksgiving. My friends and family KNOW I don't bake well. So, to mess with me, "Hey - would can I bring for dinner?" Both groups, "Homemade dessert!" They can have a store-bought dessert or I can bring a side dish that I make - and it will be good. We are currently negotiating. LOL... I have a few no bake desserts if you're interested! Do you like pumpkin??
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Post by ishmael on Nov 17, 2021 16:35:27 GMT -5
Here's one I generally make halfway between Thanksgiving and Christmas.
Short Ribs in Cranberry (yes. Cranberry!)
1-1/2 pounds bone-in beef short ribs
1 tablespoon AP flour
1 tablespoon dark brown sugar 1/8 teaspoon ground mustard
Dash ground cloves
3/4 cup water
2 teaspoons cider vinegar
1/2 cup fresh or frozen cranberries (I prefer fresh) 1-1/2 to 2 teaspoons grated lemon zest
1/2 teaspoon browning sauce, optional
Directions
Preheat oven to 350°. Place ribs in a greased 8-in. square baking dish; season to taste with fresh ground sea salt and fresh ground pepper. Bake, covered, until tender, usually + or - 1.5 hours.
In a small saucepan, combine flour, brown sugar, mustard, cloves and remaining salt; gradually whisk in water and vinegar until smooth.
Stir in cranberries, lemon zest and, if desired, browning sauce; bring to a boil. Cook and stir until thickened, about 2 minutes.
Drain ribs. Pour cranberry mixture over ribs. Bake, uncovered, 15 minutes longer.
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Post by cowboyz on Nov 19, 2021 8:06:37 GMT -5
Here's one I generally make halfway between Thanksgiving and Christmas. Short Ribs in Cranberry (yes. Cranberry!) 1-1/2 pounds bone-in beef short ribs 1 tablespoon AP flour 1 tablespoon dark brown sugar 1/8 teaspoon ground mustard Dash ground cloves 3/4 cup water 2 teaspoons cider vinegar 1/2 cup fresh or frozen cranberries (I prefer fresh) 1-1/2 to 2 teaspoons grated lemon zest 1/2 teaspoon browning sauce, optional Directions Preheat oven to 350°. Place ribs in a greased 8-in. square baking dish; season to taste with fresh ground sea salt and fresh ground pepper. Bake, covered, until tender, usually + or - 1.5 hours. In a small saucepan, combine flour, brown sugar, mustard, cloves and remaining salt; gradually whisk in water and vinegar until smooth. Stir in cranberries, lemon zest and, if desired, browning sauce; bring to a boil. Cook and stir until thickened, about 2 minutes. Drain ribs. Pour cranberry mixture over ribs. Bake, uncovered, 15 minutes longer. This sounds really good... I could adapt this in my smoker! Hmmm... ribs for football on Sunday?? Thanks for sharing!
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Post by ishmael on Nov 19, 2021 9:26:38 GMT -5
Here's one I generally make halfway between Thanksgiving and Christmas. Short Ribs in Cranberry (yes. Cranberry!) 1-1/2 pounds bone-in beef short ribs 1 tablespoon AP flour 1 tablespoon dark brown sugar 1/8 teaspoon ground mustard Dash ground cloves 3/4 cup water 2 teaspoons cider vinegar 1/2 cup fresh or frozen cranberries (I prefer fresh) 1-1/2 to 2 teaspoons grated lemon zest 1/2 teaspoon browning sauce, optional Directions Preheat oven to 350°. Place ribs in a greased 8-in. square baking dish; season to taste with fresh ground sea salt and fresh ground pepper. Bake, covered, until tender, usually + or - 1.5 hours. In a small saucepan, combine flour, brown sugar, mustard, cloves and remaining salt; gradually whisk in water and vinegar until smooth. Stir in cranberries, lemon zest and, if desired, browning sauce; bring to a boil. Cook and stir until thickened, about 2 minutes. Drain ribs. Pour cranberry mixture over ribs. Bake, uncovered, 15 minutes longer. This sounds really good... I could adapt this in my smoker! Hmmm... ribs for football on Sunday?? Thanks for sharing! Enjoy!
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Post by Deleted on Nov 19, 2021 9:29:47 GMT -5
I have a "Friendsgiving" the Sunday before Thanksgiving. My friends and family KNOW I don't bake well. So, to mess with me, "Hey - would can I bring for dinner?" Both groups, "Homemade dessert!" They can have a store-bought dessert or I can bring a side dish that I make - and it will be good. We are currently negotiating. LOL... I have a few no bake desserts if you're interested! Do you like pumpkin?? lol Nope. Not doing it. I am making a jalapeno corn casserole. He is making my fav - brussels w/balsamic, etc., and roasted root vegetables. He needs a yellow. At least that's what I told him. lol
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Post by cowboyz on Nov 19, 2021 9:34:25 GMT -5
LOL... I have a few no bake desserts if you're interested! Do you like pumpkin?? lol Nope. Not doing it. I am making a jalapeno corn casserole. He is making my fav - brussels w/balsamic, etc., and roasted root vegetable. He needs a yellow. I always get stuck with desserts for gatherings! I guess I did it to myself!
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Post by Deleted on Nov 19, 2021 9:38:03 GMT -5
lol Nope. Not doing it. I am making a jalapeno corn casserole. He is making my fav - brussels w/balsamic, etc., and roasted root vegetable. He needs a yellow. I always get stuck with desserts for gatherings! I guess I did it to myself! I warned my niece that if she made me bring baked goods, they will be store bought. lol She's thinking.
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Post by Deleted on Dec 15, 2021 14:07:55 GMT -5
Me reading a recipe to my husband: “Mmm bacon-wrapped water chestnuts”
Him: “the bacon sounds good.”
🤦♀️
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Post by mrsmlh on Dec 15, 2021 19:01:22 GMT -5
Me reading a recipe to my husband: “Mmm bacon-wrapped water chestnuts” Him: “the bacon sounds good.” 🤦♀️ Funny because my husband and I just did the reverse. He says "how about bacon-wrapped scallops" and I said "the bacon sounds good". lol
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Post by Deleted on Dec 15, 2021 20:36:05 GMT -5
Me reading a recipe to my husband: “Mmm bacon-wrapped water chestnuts” Him: “the bacon sounds good.” 🤦♀️ Funny because my husband and I just did the reverse. He says "how about bacon-wrapped scallops" and I said "the bacon sounds good". lol LOL!! Mmmm I love bacon wrapped scallops!! 😃
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Post by mrsmlh on Dec 15, 2021 20:43:59 GMT -5
Funny because my husband and I just did the reverse. He says "how about bacon-wrapped scallops" and I said "the bacon sounds good". lol LOL!! Mmmm I love bacon wrapped scallops!! 😃 So does my husband. The only seafood that I like is shrimp, crab and tuna.
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Post by cowboyz on Sept 19, 2022 15:57:02 GMT -5
It's that time of year again.... 🙂🙂
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Post by WKDWZD on Sept 19, 2022 16:47:10 GMT -5
I know that you guys aren't great lamb lovers but this time of year there is absolutely nothing that beats a simple Lancashire Hotpot. Here is a simple recipe that I have made and was absolutely delicious. My own goto recipe I make with the same raw ingredients layered and simply bake in the oven for two hours, with the lid off for the last 30 minutes, it works every time. Tip for either recipe, cracked black pepper and lots of it, on each layer of meat, and onions, melted butter on potatoes.
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Post by cowboyz on Sept 27, 2022 10:08:26 GMT -5
First pot of chili and beef stew in the books for this Fall season..... Yum!
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Post by WKDWZD on Sept 27, 2022 10:22:43 GMT -5
Personally, I'm not too keen on anything squashy. But just thinking, this time of year, with all the pumpkins around, wouldn't they be a good substitute for the butternut? After all, all the flavour is coming from the seasoning, especially the cinnamon. Valid point, but I have never been a pumpkin fan. Neither have I, it's got very little flavour unles you put it in yourself.
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Post by Deleted on Sept 27, 2022 13:30:38 GMT -5
Chicken pot pie…made with a rotisserie chicken from the store. 👍
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Post by msmaggie on Oct 27, 2022 10:10:03 GMT -5
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