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Landfall2004

Let's get things COOKIN'

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by on 09-25-2013 at 04:43 PM (2064 Views)
OK--by special request I (and I do mean special) I have cranked up The Official Bunker Cooking Blog.

Feel free to post your favorite recipes here--especially the ones that have been making us drool on chat.

Of course, this is weather related: when it gets cool, we cook all kinds of soups and stews and one-pot meals. And when it gets hot, we make all kinds of cold salads. So there!

The Brownie recipe that started it all.......

You will need:
Box of brownie mix and all ingredients (eggs, oil, etc)
Tub of Milk Chocolate frosting
Sm, or lg. jar of maraschino cherries
Bag of mini-marshmallows
Chopped Walnuts if desired
Baking Pan

Take your favorite box of Brownie mix (mine is Betty Crocker)
Prepare as directed EXCEPT substitute maraschino cherry juice (or even real cherry juice) instead of the water/liquid called for in the recipe. I also use the 2 eggs if the option is given for more cake-like brownies.

Mix as directed and pour into (greased/floured) baking pan
Bake as directed.

While brownies are baking, take out about a cup-full of maraschino cherries (w/o stems) and chop up.

Put frosting in a mixing bowl and add cherries, nuts and about a half a bag of mini-marshmallows. Stir well.

When the brownies are cooked, remove from oven and immediately spread the frosting-mix on the HOT brownies. The marshmallows will begin to melt and so will the frosting--that is the best part.

Allow to cool and ENJOY!!!!!

I think I will post my dessert recipes up here, and my other recipes below.

To be continued................

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Updated 10-14-2013 at 11:18 PM by Landfall2004

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  1. McBart ender's Avatar
    Quote Originally Posted by aqua
    Really Really Good and Versatile and Easy Potato Soup

    1 pkg au grautin potato mix
    1 can whole kernel corn, drained
    1 can chopped tomatoes- any kind- Rotel if you like stuff spicy
    2 cups water
    2 cups milk
    1 small thing of velveeta, about 2 cups, like 12-16 oz

    You dump everything into a pot, except the milk and cheese. Cook slow till it
    simmers and the potatoes are soft- like maybe 20 minutes or so. Add milk and cheese.
    Stir it real good.

    You can omit the corn, or add froz/chop broccoli, or add ham, or make it spicy
    or whatever you want.

    This is really stupid easy.
    Hey there stranger!! You coming back for a bit???
  2. PcolaDan's Avatar
    AHA, food brings aqua back.
  3. McBart ender's Avatar
    Quote Originally Posted by PcolaDan
    AHA, food brings aqua back.

    Could be Dan, could be.
    K-9 might have heard the can opener and thought; "Oh boy, dinner time! Maybe it's soggy waffles."
  4. Landfall2004's Avatar
    AH HA--I caught the scoundrels........................

    I was making not-so-glamorous Shake-n-Bake (It's shake-n-bake, and I helped) chicken tonight and noticed that there was not as much breadcrumbs in my bag. Sure enough--my old boxes--the blue ones--are 5.5 oz. The NEW blue boxes are 4.5 oz. So, buyer beware.

    This happened to me with my brownies, too, over a year ago. I noticed that they weren't cooking right. Ends up there was less brownie mix in the pan, so they were thinner and got overdone easier. I had to start using a smaller pan.
  5. McBart ender's Avatar
    Quote Originally Posted by Landfall2004
    AH HA--I caught the scoundrels........................

    I was making not-so-glamorous Shake-n-Bake (It's shake-n-bake, and I helped) chicken tonight and noticed that there was not as much breadcrumbs in my bag. Sure enough--my old boxes--the blue ones--are 5.5 oz. The NEW blue boxes are 4.5 oz. So, buyer beware.

    This happened to me with my brownies, too, over a year ago. I noticed that they weren't cooking right. Ends up there was less brownie mix in the pan, so they were thinner and got overdone easier. I had to start using a smaller pan.
    It's happening all over. Check the proof on every bottle of liquor you buy now. Several bourbons have been going down in proof. (They can stretch a batch and sell more that way. Yes it tastes watered down.)
  6. Landfall2004's Avatar
    Easy Cheesy Dinner
    Prep and cooking time 30 mins.

    You will need Lg. frypan or Lg. electric skillet

    16 oz. of Breakfast sausage (I used a "roll" of Turkey bkfst. sausage)
    15-16 oz. of Alfredo sauce
    12 oz. fresh mushrooms (may or may not use all-to your taste)
    16 oz. pkg. of frz. green peas (may or may not use all-to your taste)
    16 oz. pkg. of frz. Cheese Tortellinis

    Chop mushrooms, fry with sausage in Lg. skillet.
    Start cooking tortellini's.
    When sausage & mush are cooked, add Alfredo sauce and frz. peas.
    Cover, stir and simmer.
    When tortellini's are done, drain and add to mixture.

    It seems like there is not enough sauce, but when you add the frozen peas and they melt, and you add the wet tortellini's, it turns out just right.

    Enjoy with garlic sticks and/or salad.

    What I like about this is it is easy to multiply the recipe for a crowd!!!
  7. PcolaDan's Avatar
    copying it over here
    Quote Originally Posted by libgoon
    MSGAL and Ais this is probably as authentic as you can find but its in metric and I am terrible at converting

    Traditional Brown Soda Bread

    This is a delicious, easy and very healthy bread.



    Ingredients
    • 250g wholemeal flour
    • 200g plain white flour
    • 1 teasp. bread soda, sieved
    • 1 teasp. salt
    • 1 egg
    • 350ml buttermilk, approx.
    • 1 teasp. Honey
    Optional Topping:
    • 1 tablesp. sesame seeds or pinhead porridge oats

    To Cook

    Method
    Preheat the oven to Gas Mark 6, 200°C (400°F).
    Mix the flour, bread soda and salt together in a bowl. Combine the egg with the buttermilk and honey then mix into the flour. Add a little more buttermilk if the mixture is dry – it should be a soft dough. Then pour the lot into a lightly oiled loaf tin. Sprinkle the sesame seeds or porridge oats over the top of the loaf if using.
    Bake for 45-50 minutes. To know when it is cooked simply tap the bottom of the loaf – it will sound hollow when it is fully cooked. Remove from the tin and wrap in a clean tea towel while cooling. This will keep the crust soft


  8. Landfall2004's Avatar
    Thank you, Dan!!!!!!! I was thinking the same thing. I have more recipes to add, but have not had time.
  9. Landfall2004's Avatar
  10. Landfall2004's Avatar
    Not cooking, exactly, but still in realm of chemicals in our food and environment:

    Lynne Peeples
    lynne.peeples@huffingtonpost.com


    More Toxic Chemicals Damaging Children's Brains, New Study Warns
    Posted: 02/14/2014 7:50 pm EST Updated: 02/14/2014 10:00 pm EST

    MORE: Lead Poisoning Pesticides Exposure to Chemicals Children's Brains Flame Retardants Mercury Poisoning Toxic Chemicals Video Chemicals Brain Development Brain Science Neurotoxin Iarc Health Healthy Living News
    The number of industrial chemicals, heavy metals and pesticides proven capable of derailing normal brain development -- and robbing children and society of dollars, IQ points and future potential -- has doubled over the last several years, according to a new paper published Friday.

    Dr. Philippe Grandjean, one of the co-authors, suggested that the world is facing a "silent pandemic" of "chemical brain drain."

    "We have an ethical duty to protect the next generation," he said. "In particular, the next generation’s brains."

    As a medical student in the 1970s, Grandjean remembers watching a young Japanese teenager, Shinobu Sakamoto, on the TV news. Sakamoto struggled to walk and talk, but was determined to let the world know about her people's plight. Many in her fishing village of Minamata had unknowingly consumed seafood heavily tainted with methylmercury. Her mom had done so while Sakamoto was in her womb.

    "I was shocked, as they didn't teach us anything about the effects of pollution on human health" in medical school, recalled Grandjean, chair of environmental medicine at the University of Southern Denmark and an adjunct professor at the Harvard School of Public Health. "That was the moment I decided to do something about it."

    Grandjean has spent the decades since investigating chemicals capable of damaging the developing brain. He started with lead, then mercury. "Every time I turned over a stone, I found something new," he said.

    The line-up has now grown to a dozen "bona fide brain drainers," said Grandjean. That's twice as many chemicals as he and co-author Philip Landrigan, chairman of the department of preventative medicine at the Mount Sinai School of Medicine in New York City, listed in their first review of the science in 2006.


    Joining methylmercury, lead, arsenic, PCBs, toluene and ethanol, according to the authors' updated list, are manganese, fluoride, DDT, chlorpyrifos, tetrachloroethylene and polybrominated biphenyl ethers.

    The consequences of exposure in the womb or during the first years of life to any of these heavy metals, pesticides, solvents, flame retardants and other industrial compounds may not always be as obvious as they were for Sakamoto. But the effects on society, experts warn, can be profound.

    An estimated one in six children in the U.S. is now affected by a cognitive or behavioral disorder, and that rate appears to be on the rise. Experts suggest that increases in the number of kids with autism and attention deficit hyperactivity disorder, for example, can't be explained by increased awareness or surveillance alone. Environmental pollutants are among the suspects.

    Still, the new paper's concerns go much further.

    Reduce one child's IQ by five points and the difference may be imperceptible. The child might be just a little slower to learn, a little shorter of attention and a little less successful on tests and at work -- which economists estimate could equate to $90,000 in lost lifetime earnings.

    READ THE REST:

    More Toxic Chemicals Damaging Children's Brains, New Study Warns
  11. Landfall2004's Avatar
    Boudreaux and Thibodeaux at da spa!


  12. McBart ender's Avatar
    Quote Originally Posted by Landfall2004
    Boudreaux and Thibodeaux at da spa!


    I LOVE It! I'm gonna try that in my next gumbo!!

    F'n hilarious!
  13. Landfall2004's Avatar
    From McBart

    Dinner was pretty good.

    1lb of chicken meat (cut to chunks) browned in 4 tbsp butter. -add salt and pepper.
    After brown, add 6 cloves of minced garlic, and 1/2 lb of sliced Tasso. (Tasso = a Cajun smoked pork.) Simmer for 5 more minutes.
    Add 3 cups heavy cream, and a bundle of chopped shallots. More salt and pepper, simmer for at least another 15 to 20 min. (DON'T Burn the Cream!!!)
    Pour over a platter of large pasta (like Penne, Ribbons, or Shells)
    Served with buttermilk biscuits, and a light white (Pino Griz or similar)

    Yes, I'm in a mild yet pleasant food Coma right now.
  14. McBart ender's Avatar
    Mmmmmm! Just made an incredible batch of 'Garlic Smashed Potatoes'. No they're not 'mashed', They've still got some body to them. I had a bucket of red potatoes and several heads of garlic left over from a recent event. It's a big batch so we're sharing. The neighborhood is having a terrific side with whatever they're serving tonight.

    Simple recipe, easily scaled up or down.

    5 lbs of red potatoes.
    4 sticks of butter (yea that's 1 lb of butter)
    5 heads of Garlic chopped (not individual toes, HEADS!)
    1 medium onion.
    Salt - about two tablespoons
    fresh ground pepper to taste.
    (I add a tablespoon or so of good Cajun spice mix like "Slap-Ya-Mamma".)
    Parsley flakes
    Grated Parmesan cheese (AKA Green-can 'shake' cheese)

    Chop the potatoes into roughly bite sized pieces, and boil for 20 minutes. Strain and set back into pot.
    Melt the butter, add chopped onion, and chopped garlic, salt, pepper, (and spices if any). Simmer for 5 min in the butter
    Pour the butter garlic mix over the boiled potato pieces, and blend (fold) to mix. (Careful to not mash the potatoes, ya want chunks)
    Pour the whole thing into a casserole pan. Sprinkle with parsley flakes, and a dash of grated Parmesan cheese.
    Bake 350 for about 10 min or so.

    Serve hot. You may think it's too much garlic, but it's not. It is called "Garlic Smashed Potatoes" for a reason. Just good warm comfort food.


    EDIT: This is kinda what it looks like. Not my photo...
  15. Landfall2004's Avatar
    Thank you, McBart. I was gonna go back and get it but you beat me to it!
  16. Landfall2004's Avatar
    Oven-baked Eggplant.

    I slice them in about 1/3" to 1/2" (round-ways) slices.

    Then I "wet" them in melted butter (if you want to be healthy, use whipped egg whites instead.)

    Then I take a gallon ziploc bag and pour in 1/3 container of bread crumbs and add 1 tbsp. of Greek seasoning (or more) and a little salt and shake it up.

    Then I "wet" the slices one by one in a bowl with melted butter, toss them in the ziploc and shake them around.

    Place them on a greased cookie sheet and put in oven about 350-400---just keep your eye on them. Check at 15-20 mins. I find the greener ones take longer to cook.

    My Mom used the egg whites but then she put a dab of butter on top of each slice before baking---I just "simplified" that step!!!!!!
  17. Landfall2004's Avatar
    From McBart:

    I love peaches.

    Stir up some brown sugar and butter in a large pan. (one stick & one cup) Add in a can of peach slices in heavy syrup. Slice up some fresh peaches and stir them in. Sprinkle on some Cinnamon (2 heaping tbsp) and a pinch of Ginger. Simmer the whole mess stirring constantly about 20 min or so, 'till the fresh peaches are tender, and the sauce has thickened and reduced by about 1/3 or 1/2.

    THEN!!! Pour on some Amaretto (about 1/3 cup) and flame the whole thing off. Ladle over toasted pound cake slices with two scoops of vanilla ice cream. Garnish with whipped cream and shaved chocolate.

    [I wish I had a photo to post.]
  18. Landfall2004's Avatar
    We are cooking' sourdough bread over at Aqua's place.

    Here is where you get some great starter:

    Amazon.com: gold rush sourdough starter
  19. Landfall2004's Avatar
    We're makin' this over on Aqua's gardening blog, too............
    I got an Eggplant out of the garden and made it for Easter Dinner.

    Eggplant Casserole--My Mom's recipe.

    When I was a kid, I didn't take a liking to it, but as an adult, I grew to love it.

    +/- 4 cups peeled, chopped eggplant
    1/2 Med. onion, finely chopped
    +/- 4 sticks of celery, finely chopped

    Combine, add water and bring to a boil
    Simmer 20 mins.
    Drain

    Combine hot eggplant mixture with 20-30 crumbled/crushed stale Saltine or Ritz crackers, and 1/2 to 1 cup of shredded/grated Cheddar cheese
    Mix well

    Put in casserole dish
    SLOWLY Pour Evaporated Milk over it until it is absorbed and then a little stays on top

    Bake approx. 1/2 hr. 350-375 degrees

    Last 5 minutes, sprinkle more cheddar on top to melt it

    Enjoy!
  20. McBart ender's Avatar
    Sounds delicious. I'll be by for dinner.


    ...and tell that water doggie to stop by here more often.
  21. Landfall2004's Avatar
    From MSGal:

    Stir togehter 4oz jello instant chocolate pudding mix and 1 and 1/2 cups of milk .....and this mixture to a box Devils Food cake mix...stir together..will be thick,,thats good~~.pour into a greased dish ( Pam),,,top with caramel candies (chopped up) about 10oz bag....sprinkle with sea salt(large grind is good)....bake in a preheated 350 degree oven for about 30/35 min..while cake is warm from oven.. sprinkle some nuts (pecans for me) and chocolate chips..and jarred caramel topping..a dash more seasalt....YUMMMY!!!!! and easy!!!
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