USCHO Cooks: Open Your Mystery Basket.

[jen]

Re: USCHO Cooks: Open Your Mystery Basket.

This is pretty cool: Ice Cream Bread - just ice cream and self-rising flour.

[dxmnkd316]

Re: USCHO Cooks: Open Your Mystery Basket.

This is pretty cool: Ice Cream Bread - just ice cream and self-rising flour.

I swear I've seen that before... Was it Twitch or FTB&G maybe? Either way, thanks for reminding me. I've been wanting to try this.

Edit: Now that I read more of the article, I realize I probably did.

[dxmnkd316]

Re: USCHO Cooks: Open Your Mystery Basket.

http://www.foodnetwork.com/recipes/a...ipe/index.html

This was recently on an episode of "The Best Thing I Ever Made" (http://www.foodnetwork.com/videos/gr...eo/101540.html) and I've been dying to try it.

I didn't have Kafir lime leaves (I added the zest and juice of one lime) and I'll tell you what, this thing was amazing. I think I'd make it with less bullion next time and up the lime content since it ended up a bit on the salty side. This was still a very tasty chicken recipe.

[hockeyplayer1015]

Re: USCHO Cooks: Open Your Mystery Basket.

Picked up one of those Hormel 1.5 lb Pork Roasts at the grocery store the other night. Threw it in my crock pot this AM with a tsp of minced garlic, some sliced red onions and a can of pepsi. Put it on low for 7 hours, took the pork roast out, drained the liquid into a bowl. Shredded the pork roast up with a couple forks, and then mixed it in some BBQ sauce and some of the liquid from the roast to thin it out a little bit. Absolutely awesome, super tender and moist.

[leswp1]

Re: USCHO Cooks: Open Your Mystery Basket.

Made potato galette. YUM!! easy as pie.

Potatoes (about 2 large)
Cheese- about 6 oz pulsed in processor until looks like little crubmles
Rosemary - about a one inch sprig pulsed in with cheese

8 in spring form pan, bottom lined with parchment

Slice potato very thin using mandolin.
Arrange layer on bottom of pan, laying in a neat pattern sort of like dominos in a line, knocked over
sprinkle cheese on layer
Few grinds of S&P
Repeat. End with cheese
Put on cookie sheet because the potato juice leaks out the bottom

Bake 400 oven until fork goes thru easily. About 35 min in my oven

can make a day ahead and warm in oven.

Looks very impressive. Wicked easy to whip up

[vizoroo]

Re: USCHO Cooks: Open Your Mystery Basket.

This is pretty cool: Ice Cream Bread - just ice cream and self-rising flour.

I have got to try this
Seems like I just heard about it on Good Morning LA, but thought they were kidding and meant ice cream cake like Baskin Robbins

[FadeToBlack&Gold]

Re: USCHO Cooks: Open Your Mystery Basket.

I swear I've seen that before... Was it Twitch or FTB&G maybe? Either way, thanks for reminding me. I've been wanting to try this.

Edit: Now that I read more of the article, I realize I probably did.

It certainly wasn't me. I eat ice cream maybe 2-3 times a year, and have little interest in making pastry and desserts (though I do not object to eating them if someone else made them ). It seems most home cooks are predisposed to either cooking or baking.

[jen]

Re: USCHO Cooks: Open Your Mystery Basket.

It seems most home cooks are predisposed to either cooking or baking.

I think this is probably true. I do cook a lot too, and enjoy it - but baking inspires me more.

[leswp1]

Re: USCHO Cooks: Open Your Mystery Basket.

I like cooking and baking. Love making menu from beginning to end with lots of choices. If I had to chose b/w the 2 don't know what I would pick

[jen]

Re: USCHO Cooks: Open Your Mystery Basket.

future baking project: Kouign Amann. Oh. my.

[MissThundercat]

Re: USCHO Cooks: Open Your Mystery Basket.

I prefer baking and I love the smell of warm bread/pastries coming from the oven. That being said, I should probably break out the stand mixer and make cookies.

[FadeToBlack&Gold]

Re: USCHO Cooks: Open Your Mystery Basket.

future baking project: Kouign Amann. Oh. my.

I would probably never make those, but this kind of food porn is unfair.

I just can't deal with the fussy nuances of different types of dough. Making proper crust for pasties twice a year is the most involved baking I do, and I personally dislike that part of it - flour everywhere, cutting the butter & shortening into the flour, mixing, etc.

Homemade crab cakes in the fridge for tomorrow. Followed Andrew Zimmern's friend's wife's mother's recipe, except against his advice I added 1/2 tsp. of Old Bay to the cracker crumbs because it was mentioned so frequently in the comments.

[FadeToBlack&Gold]

Re: USCHO Cooks: Open Your Mystery Basket.

Homemade crab cakes in the fridge for tomorrow. Followed Andrew Zimmern's friend's wife's mother's recipe, except against his advice I added 1/2 tsp. of Old Bay to the cracker crumbs because it was mentioned so frequently in the comments.

Verdict: Smashing Success

*****http://i6.***********.com/albums/y227/association330/crabcakes_zps6c88c150.jpg******

Messy to cook, but totally worth it.

[leswp1]

Re: USCHO Cooks: Open Your Mystery Basket.

recipe?

[FadeToBlack&Gold]

Re: USCHO Cooks: Open Your Mystery Basket.

I linked to it above, but you must've missed it: http://www.foodandwine.com/recipes/b...yle-crab-cakes

Only thing I changed based on the user comments was to add 1/2 tsp. of Old Bay to the saltine crumbs, which I made in the food processor to get them super fine.