Announcement

Collapse
No announcement yet.

USCHO Cooks: Open Your Mystery Basket.

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Re: USCHO Cooks: Open Your Mystery Basket.

    Homemade pizza tonight. I'm getting close to perfection on the dough recipe.
    Code:
    As of 9/21/10:         As of 9/13/10:
    College Hockey 6       College Football 0
    BTHC 4                 WCHA FC:  1
    Originally posted by SanTropez
    May your paint thinner run dry and the fleas of a thousand camels infest your dead deer.
    Originally posted by bigblue_dl
    I don't even know how to classify magic vagina smoke babies..
    Originally posted by Kepler
    When the giraffes start building radio telescopes they can join too.
    He's probably going to be a superstar but that man has more baggage than North West

    Comment


    • Re: USCHO Cooks: Open Your Mystery Basket.

      Originally posted by leswp1 View Post
      I repeat what the heck is corn pudding?
      It's what Midwest farmers invented one afternoon when they were drunk on illegal corn whiskey, and decided tough, old field corn might be suitable for human consumption if buried in enough dairy, sugar, and cornmeal.

      P.S. - They were wrong.

      Comment


      • Re: USCHO Cooks: Open Your Mystery Basket.

        First of all, corn pudding is awesome if it is done right, meaning, not with field corn.

        Second, I made a homemade chicken noodle soup last night, for the first time, and it turned out perfectly. I continue to surprise the wife with my ability to just throw stuff together without a recipe and have it taste good. She won't cook macaroni and cheese without the recipe, for some reason. Which is weird, because she's not a bad cook, she's actually pretty good at cooking.
        Having a clear conscience just means you have a bad memory or you had a boring weekend.

        RIP - Kirby

        Comment


        • Re: USCHO Cooks: Open Your Mystery Basket.

          Originally posted by leswp1 View Post
          I repeat what the heck is corn pudding?
          Originally posted by ShirtlessBob View Post
          My family's recipe for it uses creamed corn exclusively, eschews the corn meal entirely (we might use a little breading for a crust on top, but that's it), and doesn't add any sugar. It is really more of a savory, egg bake (somewhere in the land between souffle and quiche, I suppose).

          My mother's rendition of the recipe was this:
          Grandma’s Corn Pudding

          1 16oz can of creamed corn
          2 eggs beaten
          1/2 cup milk
          1/2 onion chopped
          2 tbs butter
          1/2 cup cracker/bread crumbs or cubes
          salt and pepper to taste

          melt butter
          add onion and sauté
          add remaining ingredients

          mix all of above and pour into a greased casserole
          bake in 350f oven for 45-50 minutes

          the original recipe says to place the pan in a shallow pan of water…we have never done this
          Although I've always incorporated shallots with the onion wherever I could. My mom would usually use yellow or vidalia onions, and I always thought those were too sweet.
          If you want to be a BADGER, just come along with me

          BRING BACK PAT RICHTER!!!


          At his graduation ceremony from the U of Minnesota, my cousin got a keychain. When asked what UW gave her for graduation, my sister said, "A degree from a University that matters."

          Canned music is a pathetic waste of your time.

          Comment


          • Re: USCHO Cooks: Open Your Mystery Basket.

            Originally posted by ExileOnDaytonStreet View Post
            My family's recipe for it uses creamed corn exclusively, eschews the corn meal entirely (we might use a little breading for a crust on top, but that's it), and doesn't add any sugar. It is really more of a savory, egg bake (somewhere in the land between souffle and quiche, I suppose).

            My mother's rendition of the recipe was this:


            Although I've always incorporated shallots with the onion wherever I could. My mom would usually use yellow or vidalia onions, and I always thought those were too sweet.
            Our family recipe is very close to yours. Very close. Maybe just 1 or 2 ingredients different/added/subtracted. No corn meal, no sugar. And it tastes awesome. It is also a running joke, because everyone can make it, except my aunt, hers always ends up runny, for some reason. But at the same time, hers always has the best flavor. Flavor wins, and despite it being runny, she always makes the corn, and we have a long-running family joke about her runny corn.
            Having a clear conscience just means you have a bad memory or you had a boring weekend.

            RIP - Kirby

            Comment


            • Re: USCHO Cooks: Open Your Mystery Basket.

              I have horrible childhood memories of being forced to eat creamed corn. Suffice it to say, corn pudding is not on our menu.

              Originally posted by bigblue_dl View Post
              Second, I made a homemade chicken noodle soup last night, for the first time, and it turned out perfectly. I continue to surprise the wife with my ability to just throw stuff together without a recipe and have it taste good. She won't cook macaroni and cheese without the recipe, for some reason. Which is weird, because she's not a bad cook, she's actually pretty good at cooking.
              I make soup probably every week during fall/winter. So many good choices, lots of healthy options, and one of the easiest things for making substitutions. I rarely, if ever, make something without at least a base recipe (and obviously never in baking).
              Last edited by jen; 11-13-2014, 11:26 AM.

              Comment


              • Re: USCHO Cooks: Open Your Mystery Basket.

                Originally posted by ExileOnDaytonStreet View Post
                My family's recipe for it uses creamed corn exclusively, eschews the corn meal entirely (we might use a little breading for a crust on top, but that's it), and doesn't add any sugar. It is really more of a savory, egg bake (somewhere in the land between souffle and quiche, I suppose).

                My mother's rendition of the recipe was this:


                Although I've always incorporated shallots with the onion wherever I could. My mom would usually use yellow or vidalia onions, and I always thought those were too sweet.
                This sounds way better than the sweet one. Never heard of anything close to this

                Comment


                • Re: USCHO Cooks: Open Your Mystery Basket.

                  I get easily tired of skinless chicken breast for dinner. So last night I modified a chicken nugget recipe with them. Turned out fantastic.

                  Used a teaspoon of red pepper to give them just a hint of heat. Also used milk instead of butter as the binder to reduce its bad for you factor.
                  PSNetwork / XBOX GamerTag: xJeris
                  Steam Profile

                  Sports Allegiance
                  NFL: CHI; MLB: MN, NYM; NHL: MN, MTL; NCAAB: MN, UNLV; NCAAF: MN, MIA; NCAAH: MN; Soccer: USA, Blackburn

                  Comment


                  • Re: USCHO Cooks: Open Your Mystery Basket.

                    Made buttermilk biscuits and sweet potato biscuits for Thanksgiving. I need a bigger biscuit cutter, because I got pretty small biscuits (they puffed up OK.. they're just small).

                    Also made mashed sweet potatoes with maple syrup, pumpkin pie spice, and will top with brown sugar and toasted pecans.

                    For dessert, I am making an apple tart, cranberry pecan tart, and vanilla cupcakes with Swiss buttercream.

                    Comment


                    • Re: USCHO Cooks: Open Your Mystery Basket.

                      Originally posted by jen View Post
                      Made buttermilk biscuits and sweet potato biscuits for Thanksgiving. I need a bigger biscuit cutter, because I got pretty small biscuits (they puffed up OK.. they're just small).

                      Also made mashed sweet potatoes with maple syrup, pumpkin pie spice, and will top with brown sugar and toasted pecans.

                      For dessert, I am making an apple tart, cranberry pecan tart, and vanilla cupcakes with Swiss buttercream.
                      If I lived anywhere near you I would be bigger than a house.

                      Starting to make cookie dough and freeze it tomorrow I think. THe big cookie baking will happen in December

                      Comment


                      • Re: USCHO Cooks: Open Your Mystery Basket.

                        Started the Christmas cookies last night and made chocolate peppermint pinwheels. Bittersweet. After 4 years of making pinwheels, I think my shaping has gotten very good..... so I didn't have any malformed ones to taste test.

                        And I already had to run to the store in the middle of baking because I ran out of something, and it's only the first cookie. But, in my defense, I hadn't originally planned on starting last night.

                        Some yellow cake porn from Gesine Bullock-Prado. She used Nestle Delightfulls (those little filled chocolate chips). I was hesitant to use them, since I assumed they'd have that "fake" flavor that's in a lot of non-chocolate chips, but apparently they're good. Or they're paying her.
                        Last edited by jen; 11-20-2014, 07:15 AM.

                        Comment


                        • Re: USCHO Cooks: Open Your Mystery Basket.

                          Stop ruining food with peppermint!

                          I'm not sure what kind of cookies I'll make yet. But I only make a couple batches, unlIke Jen who could feed small villages.
                          PSNetwork / XBOX GamerTag: xJeris
                          Steam Profile

                          Sports Allegiance
                          NFL: CHI; MLB: MN, NYM; NHL: MN, MTL; NCAAB: MN, UNLV; NCAAF: MN, MIA; NCAAH: MN; Soccer: USA, Blackburn

                          Comment


                          • Re: USCHO Cooks: Open Your Mystery Basket.

                            Originally posted by jen View Post
                            Made buttermilk biscuits and sweet potato biscuits for Thanksgiving. I need a bigger biscuit cutter, because I got pretty small biscuits (they puffed up OK.. they're just small).
                            Try a cleaned out tin can, or a wide-mouth mason jar.
                            Fighting Sioux Forever

                            Comment


                            • Re: USCHO Cooks: Open Your Mystery Basket.

                              Originally posted by MadTownSioux View Post
                              Try a cleaned out tin can, or a wide-mouth mason jar.
                              They don't seem sharp enough to cut the edges without compacting the dough, so the biscuits still puff up evenly.

                              Comment


                              • Re: USCHO Cooks: Open Your Mystery Basket.

                                What the **** is grape salad?
                                Code:
                                As of 9/21/10:         As of 9/13/10:
                                College Hockey 6       College Football 0
                                BTHC 4                 WCHA FC:  1
                                Originally posted by SanTropez
                                May your paint thinner run dry and the fleas of a thousand camels infest your dead deer.
                                Originally posted by bigblue_dl
                                I don't even know how to classify magic vagina smoke babies..
                                Originally posted by Kepler
                                When the giraffes start building radio telescopes they can join too.
                                He's probably going to be a superstar but that man has more baggage than North West

                                Comment

                                Working...
                                X