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USCHO Cooks: Are you our Top Chef?
- Thread starter dxmnkd316
- Start date
MissThundercat
Are the cis okay?
I asked for meals I could make with limited time and energy.
I've been experimenting with stir-fry variations.
I've been experimenting with stir-fry variations.
Two of my favorites!
Just finished early this week. Just over 2000 cookies, 23 different kinds.
Cherry Chocolate Snowballs - I can't find this recipe online, but they're basically macaroons with dried cherries and mini chocolate chips
Christmas Confetti Biscotti
Cinnamon Roll cookies
Cranberry Pie Cookies
Dark Chocolate Buttercrunch
Gingerbread Snickerdoodles
Grasshoppers
Hot Cocoa Cookies
Oatmeal Raisin - normally I don't do "un-festive" cookies, but these are in memory of my mom, who passed away in August. Oatmeal raisin were her favorite.
Ode to Panettone
Peanut Butter Maple - from Taste of Home, but they took the recipe down
Peppermint Bark
Peppermint Hot Cocoa - same as above, but with peppermint extract and crushed candy canes
Pistachio Pinwheels - from Martha Stewart, but they removed the recipe
Rugelach
Toffee Pecan Snowballs
Zimsterne
Caramel Corn cookies - new, can't find the recipe online
also did Andes Mint cookies, Cranberry white chocolate and Red Velvet Cream Cheese cookies to donate.
I had some leftover cherries, currants, Ruby Chocolate and pistachios, so I made some bark with that and dark chocolate. It was excellent.
Slap Shot
I got nothing
Made a pot of chili yesterday with equal parts chorizo, diced tri-tip, and ground sirloin, and bits of bacon. After broiling the bacon I used the bacon fat to sweat the onions and later garlic before adding to the pot. Never done it with bacon before and it was a solid add.
walrus
Wind up workin' in a gas station
St. Clown
Ideas Posted are Likely Not My Own
https://b105country.com/minnesota-restaurants-make-ny-times-list/
Minneapolis has two restaurants in Northeast that The NY Times ranked in their national top 50 - Oro by Nixta, a Mexican fine dining spot, and Vinai, a Hmong place.
Minneapolis has two restaurants in Northeast that The NY Times ranked in their national top 50 - Oro by Nixta, a Mexican fine dining spot, and Vinai, a Hmong place.
FadeToBlack&Gold
8647
The correct way to serve turkey bacon is to place it in the trash, go back to the store, and buy a package of real f'in bacon.
The wife likes it as a leaner morning protein; I'd honestly rather eat yogurt and boiled eggs.
The wife likes it as a leaner morning protein; I'd honestly rather eat yogurt and boiled eggs.
Proud2baLaker
Master of Science
Working for a large trout grower and wanting to eat a bit healthier, I have been making trout several nights a week recently.
A few are either direct from our website or variations of stuff I found on there (Riverence Recipes)
I do take pictures of food I make (not every meal but the interesting ones that I enjoyed) so I can remember dishes and go back to them.
This is one I did last week. A Creole trout with Maque Choux (not from our website). Apparently, I had been making a variation of Maque Choux for quite a while but didn't know it had a name. Its origins are Native American and was adopted/adapted by French settlers and is fairly common in many types of southern cuisine. It is simply a mix of corn, bell peppers and onions that can then be doctored up in various ways as a side dish or fortified with meat to become a full meal. Here, I used some half and half and reduced it to make a little bit of a cream sauce. All flavored with additional Creole seasonings and then garnished with scallion and hot sauce. Quick and easy. Filling and delicious.
This next one is from our website. Trout with Pecan Orange Butter. Trout is simply seasoned and sauteed. Then in the same pan, some butter is melted and chopped pecans are toasted. Pour in some fresh squeezed orange juice and reduce. Pour over the trout and garnish with chopped parsley and some orange zest. The combination of orange and pecan was quite good. Served here with simple French green beans and mushrooms.
A few are either direct from our website or variations of stuff I found on there (Riverence Recipes)
I do take pictures of food I make (not every meal but the interesting ones that I enjoyed) so I can remember dishes and go back to them.
This is one I did last week. A Creole trout with Maque Choux (not from our website). Apparently, I had been making a variation of Maque Choux for quite a while but didn't know it had a name. Its origins are Native American and was adopted/adapted by French settlers and is fairly common in many types of southern cuisine. It is simply a mix of corn, bell peppers and onions that can then be doctored up in various ways as a side dish or fortified with meat to become a full meal. Here, I used some half and half and reduced it to make a little bit of a cream sauce. All flavored with additional Creole seasonings and then garnished with scallion and hot sauce. Quick and easy. Filling and delicious.
This next one is from our website. Trout with Pecan Orange Butter. Trout is simply seasoned and sauteed. Then in the same pan, some butter is melted and chopped pecans are toasted. Pour in some fresh squeezed orange juice and reduce. Pour over the trout and garnish with chopped parsley and some orange zest. The combination of orange and pecan was quite good. Served here with simple French green beans and mushrooms.
MissThundercat
Are the cis okay?
I've cooked dinner the past two nights in a row. I'm proud of myself for trying instead of resorting to take out or instant Ramen.
MissThundercat
Are the cis okay?
Opens refrigerator for tonight's dinner:
Cheese hot dogs
Pork tenderloin
Leftover angel hair pasta
Frozen lima beans
Frozen shelled edamame
Frozen California blend
Maybe I can cobble something together from that...
Cheese hot dogs
Pork tenderloin
Leftover angel hair pasta
Frozen lima beans
Frozen shelled edamame
Frozen California blend
Maybe I can cobble something together from that...
Proud2baLaker
Master of Science
I really enjoy braising things and a few weeks ago I found some country style pork ribs on special at the grocery. I cut them into small portions and browned them well after some typical seasonings. Onions and carrots went in after that followed by some tomato paste and red wine. Deglaze and reduce and then add beef stock and a bouquet garni of rosemary, thyme and a bit of sage. Returned the pork to the pan and braised for a few hours. After complete, I removed the meat and the garni, skimmed fat, and then used an immersion blender to smooth the braising liquid. Reduced further to a nice consistency and finished with some cold butter. No cornstarch or any thickener needed. I added some mushrooms that I sauteed separately as well. Here, I served it over a puree of cauliflower, broccoli, and parsnip. Those were steamed until very soft, and then purred in a food processor with half and half, garlic, salt and pepper, I use this veg blend vs potatoes (which would work of course) as I am diabetic and really avoid potatoes in general now. Pleased with how it all came out. Good flavor to everything. The meat was tender. The veg puree is actually very light in texture and airy but also filling.
