View Full Version : Cooking Question(s)
I have a question for some of you who do a lot of baking. What causes a cake or bread to collapse in the center even when it's cooked till it's done?
My BIL had baked a couple of loaves of Amish Friendship Bread yesterday. The toothpick test showed they were indeed done, but after taking them out of the oven, they both "settled" in the center.
He asked me what causes that and I didn't know. I know it's happened to me too even with a cake sometimes. I assume it's something simple, but what?
LiveLaughLuv
05-26-2009, 09:35 AM
Do not open the oven before the cake is done...
I know I did that. I checked my cake to make sure it was baking properly since my thermostat was on the blink..it was firm when I took it out but totally collapsed in the middle...:duh: So instead of wasting the entire cake, I just made a filling of pudding in the middle...much like a boston creme pie but not baked in the middle of the cake, only as the topping..Yummy, if I do say so myself...
Do not open the oven before the cake is done...
I know I did that. I checked my cake to make sure it was baking properly since my thermostat was on the blink..it was firm when I took it out but totally collapsed in the middle...:duh: So instead of wasting the entire cake, I just made a filling of pudding in the middle...much like a boston creme pie but not baked in the middle of the cake, only as the topping..Yummy, if I do say so myself...
You mean you had opened the oven to check the temperature BEFORE you found it to be firm and removed it?
BTW, GREAT idea... very quick thinking, girl! :s1gyahoo:
packy
05-26-2009, 03:44 PM
If this isn't exactly the right place for this I can delete it, Pat. I don't want no iron skillet treatment ya know. Hahaaa
How long do you keep spices? I don't like to keep them too long but time passes so fast.
Alibar
05-26-2009, 03:58 PM
If this isn't exactly the right place for this I can delete it, Pat. I don't want no iron skillet treatment ya know. Hahaaa
How long do you keep spices? I don't like to keep them too long but time passes so fast.
Packy, my daughter says that Emeril says one year. I keep mine many many years and can tell no difference... LOL
SavannahStar
05-26-2009, 04:06 PM
If this isn't exactly the right place for this I can delete it, Pat. I don't want no iron skillet treatment ya know. Hahaaa
How long do you keep spices? I don't like to keep them too long but time passes so fast.
Packy check out this site:
http://www.mccormick.com/Spices101/HowOldSpices.aspx
packy
05-26-2009, 04:25 PM
Thanks, Alibar and Savannah. I know a lot of people do keep them for years.
I'll check that site.
ETA
I checked that site and it was very helpful. Thanks again.
Pat, I was always told not to open the oven door until it's supposed to be done.
Claycat
05-26-2009, 05:01 PM
Do not open the oven before the cake is done...
I know I did that. I checked my cake to make sure it was baking properly since my thermostat was on the blink..it was firm when I took it out but totally collapsed in the middle...:duh: So instead of wasting the entire cake, I just made a filling of pudding in the middle...much like a boston creme pie but not baked in the middle of the cake, only as the topping..Yummy, if I do say so myself...
Sounds yummy, LLL! A creative solution!
I've heard Emeril say one year too, sadly I don't stick to that. I will say though, that after hearing that I found the site SavannahStar posted (or one like it from some other brand) and I check mine. I did toss some of them. I figured if the contents no longer had a scent and/or had turned solid it was time to get rid of it. :0t31:
I do keep some past the one year point, however, I have, for the most part, stopped buying the larger containers in favor of the little stubby ones...of course I still buy garlic powder in the industrial size. :0t31:
Packy, this was the perfect place to post the question. I know I'll have other questions myself.
I was always told not to open the oven door too. "Don't open that oven door, my cake will fall." For some reason I thought the problem pretty much went away with the advent of cake mixes. :shrug1: I had thought it was an issue of jarring the cake but I guess it is the heat differential. I know BIL opens his oven door because he has an oven thermometer in there and never trusts his oven to heat properly. I've probably had the same problem because I get lazy and open the door rather than turn on the oven light and bending over. :104511:
I love this place.... I learn something nearly every day.
:friends3:
Alibar
05-26-2009, 06:26 PM
I learned at Star's posted site that I have some that are 15 years old. LOL.. Mainly, Cinnamon. It's still smells like I think it's supposed to. )))))))
I learned at Star's posted site that I have some that are 15 years old. LOL.. Mainly, Cinnamon. It's still smells like I think it's supposed to. )))))))
Try making some Amish Friendship Bread... I could send you the starter but....
OK, next idea... perhaps better even. Make some Hot Apple Dumplin's from the recipe Breezy posted a while back. Easy peasy and delicious. Yum!
(page 2 of the Holiday Recipes thread)
nanabillie
05-26-2009, 10:57 PM
Pat, I went to www.ask.com (http://www.ask.com) and there we lots of answers, one being www.thecakemixdoctor.com (http://www.thecakemixdoctor.com).
Thanks, Nana. It's beginning to look like the answer is... there is no ONE answer.:shock:
nanabillie
05-27-2009, 03:26 AM
http://www.ask.com/bar?q=Why+Do+My+Cakes+Fall+after+Baked&page=1&qsrc=6&ab=2&u=http%3A%2F%2Fwww.chefrick.com%2Fchemistry-101-for-pound-cakes%2F
:6u8ky2o:
Chemistry 101 For Pound Cakes.
It starts off telling about why they fall. One was a lady changed from Brand name sugar to store sugar, one might be ground more finelu and whould change the chemistry.:0009: (http://www.ask.com/bar?q=Why+Do+My+Cakes+Fall+after+Baked&page=1&qsrc=6&ab=2&u=http%3A%2F%2Fwww.chefrick.com%2Fchemistry-101-for-pound-cakes%2F)
Bayou Lass
05-28-2009, 09:19 AM
My spice rack is continually changing.......I use my spices so much they don't have time to expire. I usually buy the smaller jars of spice that I don't use very often so I don't have to worry about tossing out a $5 jar of spice, i.e. cumin, cinnamon, allspice, etc.
As an aside about spices... does everyone know that the WORST possible place to store your spices -- especially any you don't use often -- is above your stove? Additional heat will cause them to lose their strength faster.
nanabillie
05-29-2009, 01:23 AM
http://smileys.smileycentral.com/cat/3/3_13_8.gif (http://www.smileycentral.com/?partner=ZSzeb001_ZNxdm824SOUS) I'll go right now and move my salt and pepper.
http://smileys.smileycentral.com/cat/23/23_33_20.gif (http://www.smileycentral.com/?partner=ZSzeb001_ZNxdm824SOUS)
[/URL]
[URL="http://www.smileycentral.com/dl/index.jhtml?partner=ZSzeb098_ZNxdm824SOUS&utm_id=7926"]http://www.smileycentral.com/sig.jsp?pc=ZSzeb098&pp=ZNxdm824SOUS (http://www.smileycentral.com/?partner=ZSzeb001_ZNxdm824SOUS)
nanabillie
06-02-2009, 07:56 PM
We cooked Ribs in the Bissel 18 Quart Cooker for about 3 hours with some seasoning on it. I don't know what kind, my son does that. When we took them out there was such rich broth I wondered if there is something I can do with it to have with the ribs. Or should I just freeze for gravy later on? I strained it and removed as much of the grease as I could. I thought about just cooking until it reduced but it won't have enough flavor or something. The only thing I know is cornstarch or flour and make grave. Don't want that with BBQ Ribs. Jamie is putting them on the grill for a little while. Suggestions?
Alibar
06-02-2009, 08:44 PM
Try making some Amish Friendship Bread... I could send you the starter but....
OK, next idea... perhaps better even. Make some Hot Apple Dumplin's from the recipe Breezy posted a while back. Easy peasy and delicious. Yum!
(page 2 of the Holiday Recipes thread)
Thanks for thinking about the Amish bread, but.... even without the but, I don't eat enough bread type products to pay me to fool with the bread.
I bet my way of making apple dumplins is easier than any posted. It involves baked pie crust. Works great for cobbler or apple dumplins. I have the large tin of cinnamon that I had and the same that mother had. She used it a lot, but, I use it sparingly, mainly if I bake bananas. Doubtful I could tell the different between those tins and one bought today. Lol
Recently baked a jiffy cornbread that didn't rise... was a mess. I've had the box a few months but, not six. Was so surprised it didn't turn out.
Alibar
06-02-2009, 08:52 PM
http://www.ask.com/bar?q=Why+Do+My+Cakes+Fall+after+Baked&page=1&qsrc=6&ab=2&u=http%3A%2F%2Fwww.chefrick.com%2Fchemistry-101-for-pound-cakes%2F
:6u8ky2o:
Chemistry 101 For Pound Cakes.
It starts off telling about why they fall. One was a lady changed from Brand name sugar to store sugar, one might be ground more finelu and whould change the chemistry.:0009: (http://www.ask.com/bar?q=Why+Do+My+Cakes+Fall+after+Baked&page=1&qsrc=6&ab=2&u=http%3A%2F%2Fwww.chefrick.com%2Fchemistry-101-for-pound-cakes%2F)
My mother made a great pound cake. She baked it in a large sheet cake pan, so it would be about one inch thick. I loved it. Have no idea her recipe because she took pride in not going by a written down recipe. She would bake "samples" to see if consistency was right. The samples were good... little cookies. She always made samples before putting the batter in a pan.
One speciality she didn't made samples of was angel food cake, which she made often. Another favorite of mine. No icing ever.
We cooked Ribs in the Bissel 18 Quart Cooker for about 3 hours with some seasoning on it. I don't know what kind, my son does that. When we took them out there was such rich broth I wondered if there is something I can do with it to have with the ribs. Or should I just freeze for gravy later on? I strained it and removed as much of the grease as I could. I thought about just cooking until it reduced but it won't have enough flavor or something. The only thing I know is cornstarch or flour and make grave. Don't want that with BBQ Ribs. Jamie is putting them on the grill for a little while. Suggestions?
This is a new one for me, Nana. I never have pre-cooked ribs like that. I'm guessing these were pork spare ribs, right? I suppose the broth left could be saved and used as a pork gravy at a later time, but like you said, you wouldn't serve that with BBQ.
Thanks for thinking about the Amish bread, but.... even without the but, I don't eat enough bread type products to pay me to fool with the bread.
I bet my way of making apple dumplins is easier than any posted. It involves baked pie crust. Works great for cobbler or apple dumplins. I have the large tin of cinnamon that I had and the same that mother had. She used it a lot, but, I use it sparingly, mainly if I bake bananas. Doubtful I could tell the different between those tins and one bought today. Lol
Recently baked a jiffy cornbread that didn't rise... was a mess. I've had the box a few months but, not six. Was so surprised it didn't turn out.
Ali, the Amish "bread" isn't like any "bread" I've been familiar except maybe Banana Nut Bread. LOL It's very heavy and sweet.
The apple dumplings ... you'd have to have a V-E-R-Y simple way, the recipe I was referring to is simply wrapping a slice of apple in a Crescent Roll wedge, sprinkle with sugar and cinnamon and spritz with some 7-UP and bake.
I wonder what the deal was with the cornbread? Do you have another box from the same Lot? It'd be interesting to know if it would turn out OK.
Inquiring minds want to know....????
:hifive:
Alibar
06-02-2009, 10:44 PM
About the Amish bread... that's sorta why I said bread type products, meaning to include what could be made with it... I like banana nut bread and similar type food, but, have never made it. I buy the small loaves different groups make to sell.
My apple dumpling doesn't call for me having to buy 7up, which I wouldn't want to drink after just used a little to spritz and wouldn't want to toss it. ))))) Do the crescent rolls stay good for several days? Just sounds like too much for one. Easier not to do it. LOL
The cornbread was the only box. I'm sure in the past I've had boxes of it in the cabinet for a long time and it turned out well. This didn't even end up similar depth... was really shallow on one end and maybe not quite an inch in the highest part. Next day it was hard... it was also hard the first day, but, harder the second. To the birds maybe it was all right.
nanabillie
06-03-2009, 02:33 AM
:67302:OK Ali, you gonna tell us how you make the dumplings or not??:67302:
Bayou Lass
06-03-2009, 09:07 AM
Nana, I know I am a day late with this but I really don't know what you could do with the broth for supper. I usually simmer my ribs for about 30 minutes with soul food seasoning, Tony's and cayenne pepper. After I remove from pot I strain the broth and freeze it for soup broth.
SavannahStar
06-03-2009, 09:31 AM
*SNIPPED*
Recently baked a jiffy cornbread that didn't rise... was a mess. I've had the box a few months but, not six. Was so surprised it didn't turn out.
Ali, I have had the exact same thing happen before, with the Jiffy cornbread mix!!!!!!!!!! I was so upset! Yep.....:madranting94dp:
About the Amish bread... that's sorta why I said bread type products, meaning to include what could be made with it... I like banana nut bread and similar type food, but, have never made it. I buy the small loaves different groups make to sell.
My apple dumpling doesn't call for me having to buy 7up, which I wouldn't want to drink after just used a little to spritz and wouldn't want to toss it. ))))) Do the crescent rolls stay good for several days? Just sounds like too much for one. Easier not to do it. LOL
The cornbread was the only box. I'm sure in the past I've had boxes of it in the cabinet for a long time and it turned out well. This didn't even end up similar depth... was really shallow on one end and maybe not quite an inch in the highest part. Next day it was hard... it was also hard the first day, but, harder the second. To the birds maybe it was all right.
I don't have much experience with the Jiffy and it may be more trouble than it's worth, but if you still have the box you might consider contacting them with the information.
As far as the dumplings go... I admit that I don't actually use 7-UP, I buy the little half can size lemon-lime drinks to use for this recipe since DH nor I drink it. Unfortunately I find that the recipe isn't too much for THIS one, since I can eat the whole pan full by myself, especially while still warm and with some 'nilla ice cream.
http://i58.photobucket.com/albums/g258/PatC_pics/smilies/Drooling-1.gif
No reason you'd have to use the whole container of rolls though. You could save some or even have some baked the conventional way to go with your meal.
Cooking for one must be a real pain... I'm having enough trouble scaling down to cooking for two after raising two boys, and I've had YEARS to get used to it now. I'm finally training myself to put left overs in the freezer rather than leave them in the fridge for days and days and then throw them away. :frustratedf:
You can probably eat out nearly every meal as economically as you can cook for just yourself, can't you? If there are places you WANT to eat that often that is.
When I first moved to the New Orleans area I knew a couple who ate out every night. They had a regular route, Mondays = Place A, Monday night special, Red beans & rice with pork chop; Tuesdays = Place B, Tuesday night special, spaghetti & meat balls; Wednesday = Place C, Wednesday night special of ??? and so on.
They'd been married over 10 years and when I helped them pack up to move from one house to another her cookware still had the labels in the bottom of the pans. When I saw it I wondered why she'd bought new cookware when I knew by then that she ate out every night and when I mentioned it she said, "Oh, they're not new. We got that set as a wedding present." :thud2:
:s1gyahoo:
Pandabear
06-03-2009, 08:47 PM
We cooked Ribs in the Bissel 18 Quart Cooker for about 3 hours with some seasoning on it. I don't know what kind, my son does that. When we took them out there was such rich broth I wondered if there is something I can do with it to have with the ribs. Or should I just freeze for gravy later on? I strained it and removed as much of the grease as I could. I thought about just cooking until it reduced but it won't have enough flavor or something. The only thing I know is cornstarch or flour and make grave. Don't want that with BBQ Ribs. Jamie is putting them on the grill for a little while. Suggestions?
Hi nana! Yum, you've made me hungry for ribs now!
I save the broth that I have left over when using my crock pot and put it in freezer containers, label and date them and then use it when making gravy, soups, etc.
One trick I do is I put the freezer container with the broth in the fridge for a couple of hours and let the grease rise to the top and harden. Then I spoon it out before I put the container into the freezer.
Alibar
06-03-2009, 09:06 PM
:67302:OK Ali, you gonna tell us how you make the dumplings or not??:67302:
Hmmm.... well, lemme see... I tend to wing it when making apple dumplings... but, I would bake cored apples, generously covered with sugar and dollops of oleo. Sprinkle with cinnamon. When done, poke pieces of baked pie crust into each apple... all the way through. Continue doing this until all the pieces are gone unless there are too many... then sprinkle the remaining pie crust pieces with sugar and cinnamon for a snack. May need to add some water to the baking dish of apples prior to baking them... not so much they end up standing in liquid.
I think I've also used strips of uncooked pie crust wrapped around the apples before baking. Prolly cut apples in half, but stood up with crust laced around all pieces until it's used.
So there!
:0t31:
Alibar
06-03-2009, 09:23 PM
I don't have much experience with the Jiffy and it may be more trouble than it's worth, but if you still have the box you might consider contacting them with the information.
As far as the dumplings go... I admit that I don't actually use 7-UP, I buy the little half can size lemon-lime drinks to use for this recipe since DH nor I drink it. Unfortunately I find that the recipe isn't too much for THIS one, since I can eat the whole pan full by myself, especially while still warm and with some 'nilla ice cream.
http://i58.photobucket.com/albums/g258/PatC_pics/smilies/Drooling-1.gif
No reason you'd have to use the whole container of rolls though. You could save some or even have some baked the conventional way to go with your meal.
Cooking for one must be a real pain... I'm having enough trouble scaling down to cooking for two after raising two boys, and I've had YEARS to get used to it now. I'm finally training myself to put left overs in the freezer rather than leave them in the fridge for days and days and then throw them away. :frustratedf:
You can probably eat out nearly every meal as economically as you can cook for just yourself, can't you? If there are places you WANT to eat that often that is.
When I first moved to the New Orleans area I knew a couple who ate out every night. They had a regular route, Mondays = Place A, Monday night special, Red beans & rice with pork chop; Tuesdays = Place B, Tuesday night special, spaghetti & meat balls; Wednesday = Place C, Wednesday night special of ??? and so on.
They'd been married over 10 years and when I helped them pack up to move from one house to another her cookware still had the labels in the bottom of the pans. When I saw it I wondered why she'd bought new cookware when I knew by then that she ate out every night and when I mentioned it she said, "Oh, they're not new. We got that set as a wedding present." :thud2:
:s1gyahoo:
What I really like to do, is pick things up and eat at home. Have tried eating out a lot and get tired of it really fast.
So far as the rolls go... I would never even think about having rolls with a meal. It would be very different. My mother didn't eat bread with meals and she began early indoctrinating me not to do it either. LOL My dad and brothers had the yeast rolls she made nearly every day. I do like sandwiches, but, rarely make one, although, I keep a loaf of bread in freezer.
For lunch today, I fried 3 slabs of tofu, sprinkled with garlic powder and later with parmesan... tasty. )))))))
"...3 slabs of tofu, ... tasty. )))))))" Surely you jest... I know, I know... don't call you Shirley.
SavannahStar
06-04-2009, 09:00 AM
Hey I wouldn't eat tofu if you PAID me!!!!!!! :lex_10:
Trailblazer
06-04-2009, 09:35 AM
Thanks for thinking about the Amish bread, but.... even without the but, I don't eat enough bread type products to pay me to fool with the bread.
I bet my way of making apple dumplins is easier than any posted. It involves baked pie crust. Works great for cobbler or apple dumplins. I have the large tin of cinnamon that I had and the same that mother had. She used it a lot, but, I use it sparingly, mainly if I bake bananas. Doubtful I could tell the different between those tins and one bought today. Lol
Recently baked a jiffy cornbread that didn't rise... was a mess. I've had the box a few months but, not six. Was so surprised it didn't turn out.
Hmm...I use Jiffy cornbread mix all the time...never had a problem with it..wonder what happened with yours...
SavannahStar
06-04-2009, 09:37 AM
Hmm...I use Jiffy cornbread mix all the time...never had a problem with it..wonder what happened with yours...
Did you read where the same thing happened to me, TB? Really WEIRD. But only that one time. Just like she said, it was flatter than a pancake when it came out of the oven. I really did a double take. And it tasted awful too.
Trailblazer
06-04-2009, 09:40 AM
Did you read where the same thing happened to me, TB? Really WEIRD. But only that one time. Just like she said, it was flatter than a pancake when it came out of the oven. I really did a double take. And it tasted awful too.
Could be you both got a really old box...don't know...but yeah that would taste nasty....fortunately I don't cook that much, since I live alone...live on cereal, salad, coffee and potato chips and sometimes a baloney sandwich...LOL...not real healthy...
SavannahStar
06-04-2009, 10:00 AM
Could be you both got a really old box...don't know...but yeah that would taste nasty....fortunately I don't cook that much, since I live alone...live on cereal, salad, coffee and potato chips and sometimes a baloney sandwich...LOL...not real healthy...
I have never lost my love for a baloney sandwich~!! I don't eat one often at all but every so often I really get a craving for one! :grin:
Pandabear
06-04-2009, 10:03 AM
She used it a lot, but, I use it sparingly, mainly if I bake bananas. Doubtful I could tell the different between those tins and one bought today. Lol
OK, I have to ask...you bake bananas? Is there a recipe that you follow or what? I love bananas but I've never tried baking them.
Thanks!
Bayou Lass
06-04-2009, 10:15 AM
OK, I have to ask...you bake bananas? Is there a recipe that you follow or what? I love bananas but I've never tried baking them.
Thanks!
I've never baked bananas either Panda but I do make 'Bananas Foster' a lot. It is more of a flambe' and the bananas are cooked with butter, brown sugar, cinnamon and then add a splash of liquor (brandy, etc.) and flame until the liquor burns off. Serve warm over vanilla ice cream. I am sure PatC has had these when she lived in New Orleans.
Scampi
06-04-2009, 10:21 AM
That banana dish sounds so delicious.:happy0158:
'Bananas Foster' ---
http://i58.photobucket.com/albums/g258/PatC_pics/smilies/Drooling-1.gif
Bayou Lass
06-04-2009, 10:33 AM
'Bananas Foster' ---
http://i58.photobucket.com/albums/g258/PatC_pics/smilies/Drooling-1.gif
I knew that would catch your attention girlfriend.:yes2:
Alibar
06-04-2009, 11:06 AM
OK, I have to ask...you bake bananas? Is there a recipe that you follow or what? I love bananas but I've never tried baking them.
Thanks!
Panda, I usually bake a batch when I've bought a bag of ripe bananas. It's done similar to Bananas Foster, except no brandy. Slice bananas lengthwise and place cut side down in baking dish. Dot with butter or oleo. Sprinkle with suger or brown sugar or both, not heavily, but, more than lightly. Sprinkle with cinnamon. I bake in microwave... maybe 6 minutes... not sure about the time. But, it takes longer than 3 or 4 minutes. They are good hot or cold.
Easily found at recipe sites.
Alibar
06-04-2009, 11:11 AM
Hey I wouldn't eat tofu if you PAID me!!!!!!! :lex_10:
I wouldn't eat it plain, but, fried in olive oil and doctored up with garlic powder and cheese, tastes like scrambled eggs and is very filling. I also would not eat a raw egg all by itself. LOL
PatC, the slabs are one quarter inch thick. yum yum
I knew that would catch your attention girlfriend.:yes2:
Yep, now I want a balogna sammie and bananas foster... I'll STILL pass on the tofu, thank you berry much.
:s1gyahoo:
ETA, Ali, reading about using baked pie crust for apple dumplings reminds me of how my mother used to cut rolled out pie crust into strips then bake it. When nice and brown she'd break the strips in pieces and build a "nest" of them in a bowl and add strawberries... and sometimes whipped cream.
Alibar
06-04-2009, 01:45 PM
PatC, that's how my mother made strawberry shortcake. She made pie crust to get the strips. I use pie crust already made. LOL
I like an occasional bologna sammich, too, but, then I have a whole package of the sammich meat I don't want. Don't tell me to freeze it. It would only burn after a couple years. LOL
PatC, that's how my mother made strawberry shortcake. She made pie crust to get the strips. I use pie crust already made. LOL
I like an occasional bologna sammich, too, but, then I have a whole package of the sammich meat I don't want. Don't tell me to freeze it. It would only burn after a couple years. LOL
BWAHAHAHA ... yep, a couple of years would prolly do that. Why not buy a couple of slices at the deli? No waste, good taste.
Alibar
06-04-2009, 06:56 PM
BWAHAHAHA ... yep, a couple of years would prolly do that. Why not buy a couple of slices at the deli? No waste, good taste.
Good idea! I'll do that some time when I want one. )))))))
SavannahStar
06-04-2009, 07:10 PM
I'm making one of my favorite easy dinners tonight. It's basically baked chicken breasts. I use a can of cream of chicken soup, 4 skinless, boneless chicken breasts, some Montreal chicken seasoning, and French's french fried onions in the can (THAT ingredient is the secret to making these a great recipe!).
I put a little bit of the soup in the bottom of a casserole dish, then some of the onion. I put the four chicken breasts on top, sprinkled with the Montreal seasoning. Then on top of that I put the rest of the soup, spread it all over the chicken. Then top it all with more (plenty) of the french fried onions. Bake at 350 for about an hour. This is SO good. It's just a "thrown together" type of dish.
I'll have a salad with it, and you can make mashed potatoes, or tonight I think I am making Creamy Four Cheese Rice-A-Roni.
:grin:
Alibar
06-05-2009, 11:18 AM
Sounds good, Star. I'll have to check to see if the stores here stock Montreal Seasoning. What is it like?
Noahs ARK
06-05-2009, 10:22 PM
I wouldn't eat it plain, but, fried in olive oil and doctored up with garlic powder and cheese, tastes like scrambled eggs and is very filling. I also would not eat a raw egg all by itself. LOL
I saw Tyler Florence make egg salad out of tofu and nobody could tell the difference! I may try his recipe.
SavannahStar
06-05-2009, 10:24 PM
I saw Tyler Florence make egg salad out of tofu and nobody could tell the difference! I may try his recipe.
Oh dear God. Please.
:grin:
SavannahStar
06-05-2009, 10:25 PM
Sounds good, Star. I'll have to check to see if the stores here stock Montreal Seasoning. What is it like?
It's kinda a combination rub/seasoned salt. You find it in the spices/salt/pepper section. I think it's made by McCormick. They also have a Montreal Steak Seasoning which is very good.
I saw Tyler Florence make egg salad out of tofu and nobody could tell the difference! I may try his recipe.
I love Tyler Florence... I watched him make a standing rib roast one time and finally got brave enough to spend that much money on a piece of meat. It was wonderful, but I ain't eatin' tofu even for Tyler.
Savannah, that sounds like the kind of thing I like to do, I'm going to try it. I love the Montreal seasonings!
Alibar
06-06-2009, 09:34 AM
I love Tyler Florence... I watched him make a standing rib roast one time and finally got brave enough to spend that much money on a piece of meat. It was wonderful, but I ain't eatin' tofu even for Tyler.
Savannah, that sounds like the kind of thing I like to do, I'm going to try it. I love the Montreal seasonings!
PatC, PatC... :a1chic::a1chic::a1chic:
nanabillie
06-07-2009, 06:02 PM
We use Montreal seasonings a lot! They are great! My favorite seasoning(besides salt and pepper) and I'm sure I've already told you is Cavender's Greek seasoning.
We have a place called Whiteford's Giant Burger. They have put bologny sandwiches on their menu. And fried bologny biscuits.
Yea, I love Bologny Sammies, too! Oscar Myer!! DH will only eat them if bologny is fried.
Many years ago DH was a welder at a machine shop and I always packed his lunch. He said one night, 'Well, it was embarrassing today when we ate lunch. My sandwich was nothing but mustard and bread". I had forgotten to put the bologny...Don't ask how.:girl_haha:
Of course, it isn't just him that gets embarrassed by my doings. When I worked it was always hectic with two boys. I grabbed what I thought was left over hamburger patty to take for lunch. When I unwrapped it to heat, everyone got a good laugh. I had a piece of raw fatback!:0t31:
I'm making one of my favorite easy dinners tonight. It's basically baked chicken breasts. I use a can of cream of chicken soup, 4 skinless, boneless chicken breasts, some Montreal chicken seasoning, and French's french fried onions in the can (THAT ingredient is the secret to making these a great recipe!).
I put a little bit of the soup in the bottom of a casserole dish, then some of the onion. I put the four chicken breasts on top, sprinkled with the Montreal seasoning. Then on top of that I put the rest of the soup, spread it all over the chicken. Then top it all with more (plenty) of the french fried onions. Bake at 350 for about an hour. This is SO good. It's just a "thrown together" type of dish.
I'll have a salad with it, and you can make mashed potatoes, or tonight I think I am making Creamy Four Cheese Rice-A-Roni.
:grin:
SS -- I cooked this last night and it's definitely going on my "do again" list...
I had baked potatoes and salad with it. I would never have thought of using the fried onions ... I don't think I've every used it for anything other than on a green bean casserole (or as a snack out of the can).
SavannahStar
06-11-2009, 10:04 AM
SS -- I cooked this last night and it's definitely going on my "do again" list...
I had baked potatoes and salad with it. I would never have thought of using the fried onions ... I don't think I've every used it for anything other than on a green bean casserole (or as a snack out of the can).
Same here, Pat!!!!!! Now I'm thinking there would be quite a few uses for those onions!!!!! Maybe with pork chops, or sprinkled over a roast beef, etc., etc.....just use your imagination. IIRC, there is a recipe on the container for baked chicken with a coating of the onions....something like that. Bet that's good too.
I like the pork chop idea.... soon.
Alibar
07-12-2009, 04:51 PM
I need help! At noon, made couscous after finding a box in the cabinet and a jar of mussels in tomato sauce. Turns out the mussels are also packed in vinegar and the taste of vinegar is a taste I don't like unless it's in a sweet/sour salad dressing. I'd already added quite a bit of shrimp to the mix.
So, what can I do to cut the taste of vinegar?
I need help! At noon, made couscous after finding a box in the cabinet and a jar of mussels in tomato sauce. Turns out the mussels are also packed in vinegar and the taste of vinegar is a taste I don't like unless it's in a sweet/sour salad dressing. I'd already added quite a bit of shrimp to the mix.
So, what can I do to cut the taste of vinegar?
That's a good question. I don't know anything about mussels or their taste... if it were anything in the beef/pork/poultry categories I'd suggest maybe adding grape jelly and some catsup/cocktail sauce(?) and try to create a sweet/sour sauce.
Alibar
07-12-2009, 05:20 PM
That's a good question. I don't know anything about mussels or their taste... if it were anything in the beef/pork/poultry categories I'd suggest maybe adding grape jelly and some catsup/cocktail sauce(?) and try to create a sweet/sour sauce.
In this case, the mussels are only bites of solid vinegar... I'd never bought them before... just one of the times I was branching out, broadening my food world. LOL I guess I could practice on a small amount... cause was planning to dine on this through Tuesday. :a1chic:
Alibar
07-16-2009, 10:03 AM
I asked a cyber friend of many years what to do to save this dish and she suggested sugar and ketchup or cocktail sauce. So, I did that, also adding some hefty dashes of garlic powder and it was all the right things to do. The couscous dish turned out to be quite tasty. (I don't keep ketchup, so used cocktail sauce.)
Pat, you idea was very similar, but, I didn't have grape jelly on hand and hated to buy since wouldn't use otherwise.
I asked a cyber friend of many years what to do to save this dish and she suggested sugar and ketchup or cocktail sauce. So, I did that, also adding some hefty dashes of garlic powder and it was all the right things to do. The couscous dish turned out to be quite tasty. (I don't keep ketchup, so used cocktail sauce.)
Pat, you idea was very similar, but, I didn't have grape jelly on hand and hated to buy since wouldn't use otherwise.
Yep, the principle was the same.... something sweet and something acidic/tart. I adhere to the school of thought that pretty much any dish can be improved with garlic... with the possible exception of desserts. :0t31: DH likes to say that I've killed off every vampire in a 50 mile radius.
Alibar
07-16-2009, 10:34 AM
Pat, I really wanted to try the grape jelly. My mom would have had some on hand. The cyber friend I mentioned is an Italian who inspired me to use more garlic years ago. Her husband grew up in Turkey and uses even more than she does. ))))) My first husband and I didn't grow up with garlic being used and it's only the past 15 years or so I've become accustomed to cooking with it.
Pat, I really wanted to try the grape jelly. My mom would have had some on hand. The cyber friend I mentioned is an Italian who inspired me to use more garlic years ago. Her husband grew up in Turkey and uses even more than she does. ))))) My first husband and I didn't grow up with garlic being used and it's only the past 15 years or so I've become accustomed to cooking with it.
My mom (and grandmothers) didn't use garlic either. It was only when I ended up sharing a garage apartment with a second generation Italian roommate that I "discovered" garlic.
It was love at first taste. http://bestsmileys.com/love1/5.gif
ETA: I suspect pretty much any jelly would work.
Alibar
07-17-2009, 10:43 PM
My mom (and grandmothers) didn't use garlic either. It was only when I ended up sharing a garage apartment with a second generation Italian roommate that I "discovered" garlic.
It was love at first taste. http://bestsmileys.com/love1/5.gif
ETA: I suspect pretty much any jelly would work.
Yeh, me, too. And I'm glad to know about the jelly, also. )))))
packy
12-23-2009, 05:39 PM
How long can you keep cocktail sauce once it's been opened but in the fridge?
SavannahStar
12-23-2009, 08:07 PM
How long can you keep cocktail sauce once it's been opened but in the fridge?
You mean the kind you buy in the store, in the jar? I would think quite a while....like catsup, etc. :confused: Just a guess on my part.
packy
12-23-2009, 08:14 PM
You mean the kind you buy in the store, in the jar? I would think quite a while....like catsup, etc. :confused: Just a guess on my part.
Yes in a jar. I thought of it like catsup too but usually use it all at one time, so never thought about how long to keep it.
How long can you keep cocktail sauce once it's been opened but in the fridge?
Opened and refrigerated:
Catsup, tomato; cocktail sauce or chili sauce: 6 months
http://www.pastrywiz.com/storage/drygoods.htm
:yes2:
SavannahStar
12-23-2009, 08:24 PM
Opened and refrigerated:
Catsup, tomato; cocktail sauce or chili sauce: 6 months
http://www.pastrywiz.com/storage/drygoods.htm
:yes2:
That's about what I was thinking. Boy, you are ON THE BALL, Jute! :howdy:
packy
12-23-2009, 08:32 PM
Oh good. Thank you, Jute. You are on the ball. It's only been open for 2 weeks so I'm okay.
Many thanks again.
That's about what I was thinking. Boy, you are ON THE BALL, Jute! :howdy:
I watched John Stossel on 20/20 for so many years that I'm paranoid about food - I always check this kind of stuff. And never, never buy fruit with a nick or poke hole in it. :girl_haha:
packy
12-23-2009, 09:24 PM
I'm paranoid too and for some reason it hit me that maybe it was not okay. Thanks for taking the time to answer my question, Savannah and Jute.
Alibar
12-23-2009, 09:41 PM
I'm paranoid too and for some reason it hit me that maybe it was not okay. Thanks for taking the time to answer my question, Savannah and Jute.
Packy, ketchup and cocktail sauce are filled with preservatives and will last indefrinitely... I don't use ketchup, but, cocktail sauce is always in my refrigerator. For me, I wouldn't question it even after 9 months or more unless there is reason... visible or smell.... Not long ago I read it would keep a year... One thing for sure, it lasts a longtime... )))))
packy
12-23-2009, 09:51 PM
Packy, ketchup and cocktail sauce are filled with preservatives and will last indefrinitely... I don't use ketchup, but, cocktail sauce is always in my refrigerator. For me, I wouldn't question it even after 9 months or more unless there is reason... visible or smell.... Not long ago I read it would keep a year... One thing for sure, it lasts a longtime... )))))
Thanks, Alibar, good to know. I think I throw out too much.
vBulletin® v3.8.2, Copyright ©2000-2010, Jelsoft Enterprises Ltd.