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USCHO Cooks: Open Your Mystery Basket.
- Thread starter MissThundercat
- Start date
- Status
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
Stuffed Mushroom Caps, courtesy of "Pioneer Woman" (whoever she is). These were actually quite good. Adjust the recipe according to the size of your crowd and the size of your mushroom caps.
1/2 lb ground italian sausage
2/3 brick cream cheese softened (about 5 oz)
1 cup finely chopped onion
1 lb whole mushrooms (10-12 medium/large crimini)
4 tsp minced garlic
1/3 cup dry white wine
1 whole egg
1 oz or less of shredded mozzarella cheese
Makes 10 stuffed mushrooms
Brown the sausage, crumbling into small pieces. Move to a plate, leaving the fat in the pan.
Wash mushrooms and remove the woody stems. Place the caps top side down in a baking pan. Mince the stems and set aside.
In the same pan, saute onions, garlic, and salt/pepper/parsley/thyme to taste. When onions are soft, add the minced stems and the wine. Simmer until wine is fully evaporated.
Meanwhile, mash 1 egg into the softened cream cheese, then add the mozz. Finally, add the sausage and onion/mushroom mixture. Stir till fully blended.
Using a teaspoon, fill the mushroom caps with the mixture, dividing it evenly between the caps.
Bake at 350 F for 20-25 min until cheese starts turning golden.
Stuffed Mushroom Caps, courtesy of "Pioneer Woman" (whoever she is). These were actually quite good. Adjust the recipe according to the size of your crowd and the size of your mushroom caps.
1/2 lb ground italian sausage
2/3 brick cream cheese softened (about 5 oz)
1 cup finely chopped onion
1 lb whole mushrooms (10-12 medium/large crimini)
4 tsp minced garlic
1/3 cup dry white wine
1 whole egg
1 oz or less of shredded mozzarella cheese
Makes 10 stuffed mushrooms
Brown the sausage, crumbling into small pieces. Move to a plate, leaving the fat in the pan.
Wash mushrooms and remove the woody stems. Place the caps top side down in a baking pan. Mince the stems and set aside.
In the same pan, saute onions, garlic, and salt/pepper/parsley/thyme to taste. When onions are soft, add the minced stems and the wine. Simmer until wine is fully evaporated.
Meanwhile, mash 1 egg into the softened cream cheese, then add the mozz. Finally, add the sausage and onion/mushroom mixture. Stir till fully blended.
Using a teaspoon, fill the mushroom caps with the mixture, dividing it evenly between the caps.
Bake at 350 F for 20-25 min until cheese starts turning golden.
Re: USCHO Cooks: Open Your Mystery Basket.
I've been working on my Christmas cookie contest recipes, and I have 3 of them almost ready, but I'm having trouble coming up with clever names for 2 of them. Each one has a lot of different elements, so I can't really list them all in the name.
Cookie 1 (in order of intensity): Oats, cranberries, pecans, ginger, cinnamon, rum, maple
Cookie 2: Butterscotch, caramel, pecans, toffee, eggnog. Glaze: Kahlua (or bourbon or brandy), cinnamon, nutmeg
Any ideas for names?
I've been working on my Christmas cookie contest recipes, and I have 3 of them almost ready, but I'm having trouble coming up with clever names for 2 of them. Each one has a lot of different elements, so I can't really list them all in the name.
Cookie 1 (in order of intensity): Oats, cranberries, pecans, ginger, cinnamon, rum, maple
Cookie 2: Butterscotch, caramel, pecans, toffee, eggnog. Glaze: Kahlua (or bourbon or brandy), cinnamon, nutmeg
Any ideas for names?
bigblue_dl
Armed
Re: USCHO Cooks: Open Your Mystery Basket.
I like it. And it rhymes. Thanks!
The other one: Caramel-Scotch Eggnog Cookies
I have a lot of gingerbread-related testing to do this weekend. The two cookies I listed in the previous post are pretty much done, thankfully. Need to somehow work the rum into the cran-oat pecan a little better - thinking of boiling the rum with the cranberries instead of just letting it sit - and then using the leftover rum in the cookie. In the tests I've done so far, the rum was barely detectable (except when I made a glaze with the leftover rum - then it was way TOO detectable
)
I like it. And it rhymes. Thanks!
The other one: Caramel-Scotch Eggnog Cookies
I have a lot of gingerbread-related testing to do this weekend. The two cookies I listed in the previous post are pretty much done, thankfully. Need to somehow work the rum into the cran-oat pecan a little better - thinking of boiling the rum with the cranberries instead of just letting it sit - and then using the leftover rum in the cookie. In the tests I've done so far, the rum was barely detectable (except when I made a glaze with the leftover rum - then it was way TOO detectable
)
bigblue_dl
Armed
Re: USCHO Cooks: Open Your Mystery Basket.
There are a bunch of them that I liked when I was a teenager, but we don't have recipes for them. My mom just made them, and I learned how to make them from watching her. There was one with hamburger, veggies(corn and beans) with cheesy hashbrowns over them. Another with wildrice, long grain rice, chicken stock, stuffing/dressing, mushrooms, and chicken breasts.
There are a bunch of them that I liked when I was a teenager, but we don't have recipes for them. My mom just made them, and I learned how to make them from watching her. There was one with hamburger, veggies(corn and beans) with cheesy hashbrowns over them. Another with wildrice, long grain rice, chicken stock, stuffing/dressing, mushrooms, and chicken breasts.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Open Your Mystery Basket.
Made sour cream and garlic mashed potatoes to go with my pork chops tonight. However, I don't think I added enough garlic; tasted very "meh."
And I made a blackstrap molasses cookie. Wow. The molasses flavor overwhelmed the spices (cinnamon, ginger, allspice, salt, black pepper, cloves), and pretty much made the cookie inedible. Oh well. Live and learn.
Made sour cream and garlic mashed potatoes to go with my pork chops tonight. However, I don't think I added enough garlic; tasted very "meh."
And I made a blackstrap molasses cookie. Wow. The molasses flavor overwhelmed the spices (cinnamon, ginger, allspice, salt, black pepper, cloves), and pretty much made the cookie inedible. Oh well. Live and learn.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
I always crush the clove, add it to the dairy (cream, half-and-half, or milk + butter) and simmer on low for 20 mins. Remove the clove and work the infused dairy into the potatoes. If you want to use sour cream, then simmer the clove in a small amount of butter, remove the clove and add the garlic butter to the potatoes, then work in the sour cream.
I always crush the clove, add it to the dairy (cream, half-and-half, or milk + butter) and simmer on low for 20 mins. Remove the clove and work the infused dairy into the potatoes. If you want to use sour cream, then simmer the clove in a small amount of butter, remove the clove and add the garlic butter to the potatoes, then work in the sour cream.
Re: USCHO Cooks: Open Your Mystery Basket.
I finished my 3 cookie recipes for the Christmas cookie contest, and I am happy with all three. We'll see how I do - they have to be turned in next week. I've never entered a contest before, and it was kind of fun (although I am a little glad to be done - it was a pretty big time commitment). However, I don't see myself quitting my job for a baking career anytime soon. I'll post the recipes next week if anyone's actually interested.
Lessons learned:
- secret cookie ingredient: freshly ground coffee
- when deciding between caramel and cream cheese, the correct answer is: both
- a little freshly ground nutmeg goes a long, long... looooong way
<a href="http://www.tastebook.com/recipes/3194625-COOKIE-PROBLEMS">This website</a> was very helpful. It shows pictures of different kinds of cookie problems, and describes how to solve them.
Most importantly... now I already have 3 kinds of cookies for Christmas picked out.
I finished my 3 cookie recipes for the Christmas cookie contest, and I am happy with all three. We'll see how I do - they have to be turned in next week. I've never entered a contest before, and it was kind of fun (although I am a little glad to be done - it was a pretty big time commitment). However, I don't see myself quitting my job for a baking career anytime soon. I'll post the recipes next week if anyone's actually interested.
Lessons learned:
- secret cookie ingredient: freshly ground coffee
- when deciding between caramel and cream cheese, the correct answer is: both
- a little freshly ground nutmeg goes a long, long... looooong way
<a href="http://www.tastebook.com/recipes/3194625-COOKIE-PROBLEMS">This website</a> was very helpful. It shows pictures of different kinds of cookie problems, and describes how to solve them.
Most importantly... now I already have 3 kinds of cookies for Christmas picked out.
Last edited:
True Blue Fan
USAF
Re: USCHO Cooks: Open Your Mystery Basket.
When I do garlic mashed, I use small round oven safe dish, put in a bunch of cloves of garlic, if large cloves cut in half. I then add usually, dried crushed thyme, rosemary and basil. Then I cover in olive oil. Cover with foil and roast at 375 for about 20 minutes. I cut up the roasted garlic and dump in my half mashed potates with butter and milk. I then dump in the olive oil and herbs and finish the mash. They come out great and full of garlic flavor.
When I do garlic mashed, I use small round oven safe dish, put in a bunch of cloves of garlic, if large cloves cut in half. I then add usually, dried crushed thyme, rosemary and basil. Then I cover in olive oil. Cover with foil and roast at 375 for about 20 minutes. I cut up the roasted garlic and dump in my half mashed potates with butter and milk. I then dump in the olive oil and herbs and finish the mash. They come out great and full of garlic flavor.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
That would probably be even better. A bit more work though.
That would probably be even better. A bit more work though.
True Blue Fan
USAF
Re: USCHO Cooks: Open Your Mystery Basket.
It is a bit more work, and I only usually do it this way when I am baking the chicken or pork chops for dinner.
It is a bit more work, and I only usually do it this way when I am baking the chicken or pork chops for dinner.
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Open Your Mystery Basket.
Made a turkey shepherd's pie tonight with mashed sweet potatoes. The mashed sweet potatoes were wonderful; the turkey, however, didn't work. I either didn't add enough salt, or the leanness of the turkey made it kind of bland. I think for the future, I'll make this dish with either beef or lamb.
Made a turkey shepherd's pie tonight with mashed sweet potatoes. The mashed sweet potatoes were wonderful; the turkey, however, didn't work. I either didn't add enough salt, or the leanness of the turkey made it kind of bland. I think for the future, I'll make this dish with either beef or lamb.
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
The latter is always the preferable choice for shepherd's pie. Turkey is just naturally dry and has that "turkey flavor".
The latter is always the preferable choice for shepherd's pie. Turkey is just naturally dry and has that "turkey flavor".
MissThundercat
Are the cis okay?
Re: USCHO Cooks: Open Your Mystery Basket.
I'm already thinking of Thanksgiving, and it looks like I'll be roasting a whole chicken in a sage-rosemary butter. It's dessert where I'm lost... I'm thinking either bread pudding, panna cotta, apple pie, apple tart, pumpkin pie, or ice cream sandwiches with my homemade cookies as the bread. I know we have an ice-cream maker somewhere in the house, and if I find it, I can make my own...
Narf! Duly noted, Brain.
I'm already thinking of Thanksgiving, and it looks like I'll be roasting a whole chicken in a sage-rosemary butter. It's dessert where I'm lost... I'm thinking either bread pudding, panna cotta, apple pie, apple tart, pumpkin pie, or ice cream sandwiches with my homemade cookies as the bread. I know we have an ice-cream maker somewhere in the house, and if I find it, I can make my own...
FadeToBlack&Gold
Microlot Marxist
Re: USCHO Cooks: Open Your Mystery Basket.
I'm going to try this tonight; making garlic mashers for steaks.
I'm going to try this tonight; making garlic mashers for steaks.
Re: USCHO Cooks: Open Your Mystery Basket.
I went to Zingerman's in Ann Arbor for baking classes last weekend at <a href="http://www.bakewithzing.com/">Bake!</a>. I did Biscuits and Scones on Friday, then the Pastry 2.0 Bake-cation on Saturday and Sunday (8 am-5 pm). Cannot recommend highly enough - it was SO much fun. They do all the prep and cleaning, so you get to do the best parts of baking. They also do all the actual oven work (except for the doughnuts, which we got to fry). Can't wait for the next one.
Menu:
Buttermilk Biscuits
Ginger Scones
Sweet Potato Pecan Biscuits
Rustic Apple-Cranberry Tart
Bear Paws
Jumbleberry and Cream Cheese Danishes (3 shapes)
Yeast-Raised Doughnuts
Whole Wheat Apple Banana Chocolate Chip Muffins
Whole Wheat Cinnamon Rolls
Chocolate Cupcakes with Buttercream Frosting
Mandelbrot
Tunisian Olive Oil Orange Cake
Magic Brownies
Some stuff I'd never tried before (doughnuts, biscotti and biscuits), but even the stuff I've done a million times, I still learned new things. And it was so much fun to be around other people that love baking (I find that most people think it's a little odd to bake without having an occasion, like someone's birthday). The instructors were all fantastic and very knowledgable.
I think the Bear Paws were the most fun to make - doughnuts a close second.
and the Christmas cookie contest deadline is this week, so I had to bake round 1 right after getting home. phew!
I went to Zingerman's in Ann Arbor for baking classes last weekend at <a href="http://www.bakewithzing.com/">Bake!</a>. I did Biscuits and Scones on Friday, then the Pastry 2.0 Bake-cation on Saturday and Sunday (8 am-5 pm). Cannot recommend highly enough - it was SO much fun. They do all the prep and cleaning, so you get to do the best parts of baking. They also do all the actual oven work (except for the doughnuts, which we got to fry). Can't wait for the next one.
Menu:
Buttermilk Biscuits
Ginger Scones
Sweet Potato Pecan Biscuits
Rustic Apple-Cranberry Tart
Bear Paws
Jumbleberry and Cream Cheese Danishes (3 shapes)
Yeast-Raised Doughnuts
Whole Wheat Apple Banana Chocolate Chip Muffins
Whole Wheat Cinnamon Rolls
Chocolate Cupcakes with Buttercream Frosting
Mandelbrot
Tunisian Olive Oil Orange Cake
Magic Brownies
Some stuff I'd never tried before (doughnuts, biscotti and biscuits), but even the stuff I've done a million times, I still learned new things. And it was so much fun to be around other people that love baking (I find that most people think it's a little odd to bake without having an occasion, like someone's birthday). The instructors were all fantastic and very knowledgable.
I think the Bear Paws were the most fun to make - doughnuts a close second.
and the Christmas cookie contest deadline is this week, so I had to bake round 1 right after getting home. phew!
Last edited:
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