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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

I am looking for a traditional meatball recipe, one that involves beef, veal, and pork... and also a recipe for buttermilk herb dressing for my salad.
 
Re: USCHO Cooks: Open Your Mystery Basket.

walrus said:
Holy ****,
My mom used to make about 20 different cookies and they were highly sought after by friends and neighbors. I'm thinking Fed Ex delivers :) too bad I couldn't eat any of them if they were dropped in front of me. That list looks like 5lbs of instant weight gain :)
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pretty much. total of 11 pounds flour, 11 lbs of butter, 34 eggs and 8 lbs each of white and brown sugars. Donating to a local low-income housing organization, cookies for the troops, and a community center. and friends and family, of course. :) I do not attempt to make any of them healthy, but I did make more of an effort for a few gluten-free varieties this year (a bunch of the hockey girls are, and I figure gluten-free donations are hard to come by, but probably needed).
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
pretty much. total of 11 pounds flour, 11 lbs of butter, 34 eggs and 8 lbs each of white and brown sugars. Donating to a local low-income housing organization, cookies for the troops, and a community center. and friends and family, of course. :) I do not attempt to make any of them healthy, but I did make more of an effort for a few gluten-free varieties this year (a bunch of the hockey girls are, and I figure gluten-free donations are hard to come by, but probably needed).
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Very nice, I'll bet folks love it, nothing says Christmas like good homemade cookies. One of my faves was just a simple shortbread, can't go wrong with lots of butter
 
Re: USCHO Cooks: Open Your Mystery Basket.

Homemade pizza tonight. I'm getting close to perfection on the dough recipe.
 
Re: USCHO Cooks: Open Your Mystery Basket.

leswp1 said:
I repeat what the heck is corn pudding?
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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

P.S. - They were wrong.
 
Re: USCHO Cooks: Open Your Mystery Basket.

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

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. :p 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.
 
Re: USCHO Cooks: Open Your Mystery Basket.

leswp1 said:
I repeat what the heck is corn pudding?
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ShirtlessBob said:
Here's a recipe for it. http://www.tasteofhome.com/recipes/corn-pudding
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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
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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.
 
Re: USCHO Cooks: Open Your Mystery Basket.

ExileOnDaytonStreet said:
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.
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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. :p
 
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. :)

bigblue_dl said:
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. :p 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.
Click to expand...

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).
 
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Re: USCHO Cooks: Open Your Mystery Basket.

ExileOnDaytonStreet said:
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.
Click to expand...
This sounds way better than the sweet one. Never heard of anything close to this
 
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.
 
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.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
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.
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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
 
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 <a href="http://www.gbakes.com/2014/11/super-epic-caramel-delightfulls-filled.html">yellow cake porn</a> 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. :)
 
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Re: USCHO Cooks: Open Your Mystery Basket.

Stop ruining food with peppermint! :p

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.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
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).
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Try a cleaned out tin can, or a wide-mouth mason jar.
 
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