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[Cheese]

Thanks to [member=44099]Cheese[/member], I use the Paprika App to store and manage most of my recipes (I'm still have a bunch of recipes to type up and input).

When I moved back with my mom, i lost my taste for liver. she always over cooked it to be very dry and tasteless ....... and greasy.

Does your wife have a secret recipe for the meatloaf?  The leftovers made great meatloaf sandwiches the next day!

Glad to hear you picked up Paprika... [smile] ...I just noticed I now have 674 recipes on mine. The latest addition was Shrimp, Prosciutto and Lemon Pasta that I mentioned a couple of days ago.

That's the way I always remember eating liver. Dry and chewy with pieces of grizzle that you'd have to spit out. We had to eat it 2-3 times a month because "it's good for you."  The only way I could choke it down was to bathe the stuff in yellow mustard so I couldn't taste the acrid flavor. Moved out and I've never eaten it again.

When it's cooked properly does it still have that weird flavor?

Love meatloaf, I always use 1/3 beef, 1/3 pork & 1/3 veal. I love cold meatloaf sandwiches.

 

[GoingMyWay]

Wow that's a lot of recipes!  I only have 53 so far.

While I like my steaks cooked medium rare, I prefer my liver fully cooked through.  I don't find the calves liver to be very tough and chewy.  I guess liver does have a kind of distinct, possibly organy or metallic taste to it.  I think soaking it in milk might help (I think I've heard/read that it works, but I've never tried since the taste doesn't bother me)?

I made a beef heart "steak" a few years ago.  I think I soaked that in vinegar to help take out some of the taste.  I actually liked it.  I also served it with cooked up onions.  The beef heart is very inexpensive.  The only downside is it's kind of a chore to cut out all of the veins/arteries/ventricles/connective tissue.

I tried making kidneys (can't remember if they were beef or pork) about 7-8 years ago.  I was so excited when I bought them because I was thinking this is so cheap for a "big piece of protein."  Now kidneys have a very distinct and terrible taste!  I followed the instructions for cleaning them, but they still did not taste good at all! 

A mixture of beef, pork, and veal!  That's a little too fancy for me [wink].  Do you buy each meat individually or do you buy a pre-packaged "meatloaf/meatball" mix?  I think most of the pre-made mixes I've seen don't use equal portions - I wanna say it's more beef than pork and veal?

 

[Tinker]

My wife kicked me out of the kitchen 53 years ago today. Well, maybe she waited a couple of days. I really don't have a clue to how she cooks liver or meatloaf. Both always come out tender, juicy and tasty.  I never have to use any spices, ketchup, mustard or any thing else to fortify or hide the flavors. Her meatloaf is made from beef, pork and veal and it is never over cooked. It falls apart when cut with a fork. I love the leftovers, not for sandwiches, but just slice off a big chunk for lunch and eat it plain. She adds onions and a few other vegetables to the mix. Not much, if any, bread. That is why it falls apart, but it is juicy and tasty.
Tinker

 

[tjbnwi]

My wife kicked me out of the kitchen 53 years ago today. Well, maybe she waited a couple of days. I really don't have a clue to how she cooks liver or meatloaf. Both always come out tender, juicy and tasty.  I never have to use any spices, ketchup, mustard or any thing else to fortify or hide the flavors. Her meatloaf is made from beef, pork and veal and it is never over cooked. It falls apart when cut with a fork. I love the leftovers, not for sandwiches, but just slice off a big chunk for lunch and eat it plain. She adds onions and a few other vegetables to the mix. Not much, if any, bread. That is why it falls apart, but it is juicy and tasty.
Tinker

When I'm home, my wife is banished from the kitchen. I grew up with a mom who cooked for the nuns at the orphanage she was raised in from the age of 10 until she left at 18. My wife has become a much better cook over the last 42 years.

By the way I can set a full formal table, and know what each piece of flatware and its placement means. When I'm home,  home all are dinners are served with a 5 pieces flatware setting.

I have a killer meatloaf recipe.....

Tom

 

[Cheese]

You know what's incredible about this thread..............there may be only a dozen or so continual contributors to this thread yet this has been read over 42,000 times. This is a woodworking forum and the eats section has more hits than the saw blade section.

I wonder if this is a case of a lot of closet cooks out there, or if there are a lot of people that hope there are some good alternatives to fast food. If it's the later...tell us what you don't like about fast food and let the contributors help. This service is free.  [big grin]

To help you on your way to eating better tasting foods may I suggest Cheesy Chicken Enchiladas with Red Sauce. The interesting thing is that the chicken is poached in chicken broth with half of a white onion and some fresh oregano for 20+ minutes. This imparts moisture and flavor to the chicken so that it doesn't dry out when it's baked later on.

2 cups of this poaching liquid is then also used when making the red sauce.

Simple & Delicious

[attachimg=1]

 

[travisj]

I am one of those readers.  I enjoy this thread, although I don’t fancy myself a good cook.  I have a very limited range.  Meatloaf and sloppy joes are solid.  Lefse tastes perfect, but I haven’t been successful in rolling it out perfectly round.  My Swedish potato sausage and fresh walleye tacos are excellent (in my opinion).  However it pales in comparison to what I see posted here.

My one daughter (she’s 10) has taken an interest in cooking and I am trying learn and be supportive for her.  She can handle the lefse fairly well and enjoys making the spicy mayo and cabbage slaw for the fish tacos.  She doesn’t do too well with meat yet, too gross in her eyes, especially when I pull out the grinder to make sausage.

Sent from my iPhone using Tapatalk

 

[Cheese]

I am one of those readers.  I enjoy this thread, although I don’t fancy myself a good cook.  I have a very limited range.  Meatloaf and sloppy joes are solid.  Lefse tastes perfect, but I haven’t been successful in rolling it out perfectly round.  My Swedish potato sausage and fresh walleye tacos are excellent (in my opinion).  However it pales in comparison to what I see posted here.

My one daughter (she’s 10) has taken an interest in cooking and I am trying learn and be supportive for her.  She can handle the lefse fairly well and enjoys making the spicy mayo and cabbage slaw for the fish tacos.  She doesn’t do too well with meat yet, too gross in her eyes, especially when I pull out the grinder to make sausage.

The walleye tacos with the spicy slaw sounds terrific.  [smile]

 

[Michael Kellough]

Cheese said, “This is a woodworking forum and the eats section has more hits than the saw blade section.”

I’m no gourmet but I can say that compared to the delicious looking dishes you guys have posted, saw blades taste flat.

 

[peter halle]

You know what's incredible about this thread..............there may be only a dozen or so continual contributors to this thread yet this has been read over 42,000 times. This is a woodworking forum and the eats section has more hits than the saw blade section.

I wonder if this is a case of a lot of closet cooks out there, or if there are a lot of people that hope there are some good alternatives to fast food. If it's the later...tell us what you don't like about fast food and let the contributors help. This service is free.  [big grin]

To help you on your way to eating better tasting foods may I suggest Cheesy Chicken Enchiladas with Red Sauce. The interesting thing is that the chicken is poached in chicken broth with half of a white onion and some fresh oregano for 20+ minutes. This imparts moisture and flavor to the chicken so that it doesn't dry out when it's baked later on.

2 cups of this poaching liquid is then also used when making the red sauce.

Simple & Delicious

[attachimg=1]

When this thread started I was "talking" with someone and I chuckled and predicted that this thread would end up being the most popular on the forum in time.

I think its GREAT!

Peter

 

[Tinker]

Cheese said, “This is a woodworking forum and the eats section has more hits than the saw blade section.”

I’m no gourmet but I can say that compared to the delicious looking dishes you guys have posted, saw blades taste flat.

Yes, but even with no extra seasoning, they are sharp.
Tinker

 

[Tinker]

I am one of those readers.  I enjoy this thread, although I don’t fancy myself a good cook.  I have a very limited range.  Meatloaf and sloppy joes are solid.  Lefse tastes perfect, but I haven’t been successful in rolling it out perfectly round.  My Swedish potato sausage and fresh walleye tacos are excellent (in my opinion).  However it pales in comparison to what I see posted here.

My one daughter (she’s 10) has taken an interest in cooking and I am trying learn and be supportive for her.  She can handle the lefse fairly well and enjoys making the spicy mayo and cabbage slaw for the fish tacos.  She doesn’t do too well with meat yet, too gross in her eyes, especially when I pull out the grinder to make sausage.

Sent from my iPhone using Tapatalk

Altho I am no high quality chef, I do enjoy good food.

I was a very finicky eater until i was left at my uncle's farm. there were always plenty of children at the table, especially at holiday diners. All of us children would pitch in for the preparations. I, especially enjoyed preparing the raw cranberry relish. The attraction for me, and most of the children, was not that we were chopping and mixing, but there was a lot of sneaked tasting involved. One thanksgiving dinner, the preparations were assigned by my cousin (like a mom to me). She happened to put me onto chopping the cabbage for coleslaw. I thought i should be chopping the cranberry relish and was only half heartedly weighing into the cabbage. As i was muttering under my breath and chopping slower and slower, my cousin came over and sort of mentioned that I should put a little energy into my chopping. now, whenever Mary sort of mentioned an increased effort, one just sort of changed gears and that's when i got to chopping with just a bit more effort.  Soon, Mary came over to check on my progress.

She looked at the copped cabbage and said, "Did you already add pepper?"

"No."

She looked a little closer and started to chuckle. "You are chopping up the bowl!"

I agreed, sure enough, those little peppers were indeed particles of the wooden bowl.

"Don't you breath a word. Just take it a little easier with the chopping." The slaw turned out great and nobody suffered from eating the saw (chop) dust flavoring.

Tinker

 

[Jesse Cloud]

Thursday's meal...Shrimp, Prosciutto and Lemon Pasta.

Delicious...sauteed prosciutto, garlic, cherry tomatoes, and shrimp served on angel hair pasta with a grating of Reggiano, some fresh basil and just a squeeze of lemon...nummy.

[attachimg=1]

I tried this the other day and loved it.  Simple, easy, quick.  Light but very flavorful!  I think it will become a regular here!

 

[six-point socket II]

Easter Sunday dinner classics.

Scampi.

Vol-au-vent.

Kind regards,
Oliver

 

[Cheese]

Scampi looks great Oliver.

What filling is in the Vol-au-vent?

 

[six-point socket II]

Hi,

[member=44099]Cheese[/member]

Chicken and mushrooms.

Chicken goes into pressure cooker for 20 mins. Keep broth/stock.

Clean mushrooms (200g) and dice. Braise for a couple of minutes, add salt, pepper and a little bit of lemon juice.

Remove bones and skin from chicken and kinda "pluck"/pull the meat into pieces.

Make white roux (40g fat, 60g flour) and add 500ml from the chicken broth/stock. Maybe add some chicken broth/stock concentrate to intensify taste.

Add chicken. Some more salt, pepper.

I like a drop of Worcester(shire)sauce added. And I enjoy a Maraschino-Cherry or two - it's a really great and interesting taste ...

--

Today Roastbeef and Asparagus (from the oven). Since I'm on a pretty strict diet, none of the self made sauce hollandaise for me.

Kind regards,
Oliver

 

[GoingMyWay]

Nice to see you posting food pictures again Oliver!

The roast beef and potatoes look great.  I love me potatoes so long as they're peeled.  The white asparagus reminded me of one of my grandpa's favorite dishes, Veal Oscar.

 

[nclemmons]

Here's one for you - It's an easy recipe and perfect for several meals.
Low in calories too!

Chicken with Rice Soup

Ingredients:
1 cup diced onions
1 cup diced carrots
1 cup diced celery
1 tablespoon of olive oil
Salt and pepper to taste.

1/2 can of drained petite diced tomatoes.
1/2 cup fresh parsley
2 boxes of Swanson’s Chicken Broth
1 cup white rice uncooked
1 cooked double chicken breast

Combine and sweat the vegetables in a warm skillet with olive oil and light salt and pepper. 
Don’t cook them too long - maybe 5 minutes at low heat. 

Next, cut up and debone a fully cooked chicken breast - store bought or one you have roasted. 
Dice the chicken breast and add to the mix.

Add in:
1/2 can of drained petite diced tomatoes
1/2 cup fresh parsley
2 boxes of Swanson’s Chicken Broth or similar

Cook on low heat for 45 minutes in a soup pan. 

Let this sit in the refrigerator overnight or until ready to serve.


When reheating, add in:

1 cup white rice uncooked.

Cook for 20 minutes till the rice is ready.

Easy to reheat leftovers on the stove or in the microwave.

Goes great with toasted french bread on the side!

 

[GoingMyWay]

That soup seems quick and easy!  I'll have to try it sometime.

Last night we had chicken cordon bleu, wild rice, and asparagus.  It's a bit of cheating since the chicken cordon bleu was premade/frozen and just needed to be baked in the oven and the wild rice was Uncle Ben's.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

 

[peter halle]

[member=66216]GoingMyWay[/member] , if it works - it works.

When I finally caved and got cable tv I got hooked by the Food Network.  I then spent one year making all our meals totally from scratch.  Nothing pre-processed or frozen.

That was an interesting and expensive experiment.

My wife is a mashed potato snob.  One of the few things she makes.  Always had to make from scratch and perfectly beaten.  No lumps for her.  When I was going thru chemo food was my diversion.  I would walk around grocery stores leaning on my cart for exercise, an excuse to get out of the house, fighting depression, and looking for interesting food to try that I hadn't tried before.  I figured that if I hadn't had it before, my messed up tastebuds couldn't tell my brain it didn't taste like it should.  Weird, but it worked.  Anyway, I discovered the new versions of ready to make mashed potatoes that are around a buck a bag.  They hit the spot.

Guess what; my wife liked them enough that they are now in the pantry!

Rock on and keep cooking'

Peter

 

[six-point socket II]

Here's one for you - It's an easy recipe and perfect for several meals.
Low in calories too!

Chicken with Rice Soup

Ingredients:
1 cup diced onions
1 cup diced carrots
1 cup diced celery
1 tablespoon of olive oil
Salt and pepper to taste.

1/2 can of drained petite diced tomatoes.
1/2 cup fresh parsley
2 boxes of Swanson’s Chicken Broth
1 cup white rice uncooked
1 cooked double chicken breast

Combine and sweat the vegetables in a warm skillet with olive oil and light salt and pepper. 
Don’t cook them too long - maybe 5 minutes at low heat. 

Next, cut up and debone a fully cooked chicken breast - store bought or one you have roasted. 
Dice the chicken breast and add to the mix.

Add in:
1/2 can of drained petite diced tomatoes
1/2 cup fresh parsley
2 boxes of Swanson’s Chicken Broth or similar

Cook on low heat for 45 minutes in a soup pan. 

Let this sit in the refrigerator overnight or until ready to serve.


When reheating, add in:

1 cup white rice uncooked.

Cook for 20 minutes till the rice is ready.

Easy to reheat leftovers on the stove or in the microwave.

Goes great with toasted french bread on the side!

Hi Neil,

thank you so much, that sounds delicious! I will try one of these days and post pictures!

Thank you!!

Kind regards,
Oliver