sam_gamgee: (Big Damn Geek)

You know you're a part of a fandom when you're saving the recipe for "Momma Coulson's scones" from a fic you read to try out.

(And even moreso when you then post it to your LJ. :-P)
sam_gamgee: (Default)
[ profile] luvxander passed this on to [ profile] eternalmusings and I a while ago and I decided to try it today.

2-Minute Chocolate Chip Cookie for One

It's actually quite good. Definitely something to keep in my arsenal, I think. :-)

And this is hilarious.
sam_gamgee: (LV Eliot glasses)
I baked this afternoon!

My yarn group is having a yarn swap/Halloween party tomorrow and since I want to keep all the yarn I currently have (most I have definite plans for, the rest are vague plans, but still - plans), I figured I'd contribute something in the culinary department.

I made chocolate cupcakes with a lime glaze. Technically the recipe is for a lemon glaze, but when I went to the grocery store for lemon juice today, they were out of the small lemon juice bottles. And since I don't otherwise use lemon juice, I decided to go for the smaller bottle of lime juice (as evidenced by the ~half-full large bottle of lemon juice in the fridge that my dad bought who-knows-when that expired a year ago, hence me going to the store instead of using that). I do like the glaze, so I'll definitely make it again in the future. And appropriately, though unintentionally, the cupcakes look like Slimer got to them. :-D

Now I just have to figure out what to do with the rest of the glaze and half a cup of lime juice.
sam_gamgee: (Default)
I'm really happy that tonight's dinner turned out well. I got the idea the other day for beef and vegetable kabobs with rice and planned accordingly. I made a marinade for the meat last night, so it was able to soak until dinner tonight. I also cut up an onion, a red pepper, and an orange pepper. We also cooked the left-over marinade and used it as a sauce on the food. And it all turned out really well.

The marinade recipe I have is easy and I found it's highly adaptable:

1 TBSP soy sauce
1/4 cup apple cider vinegar (though you could probably use any type of vinegar)
1/2 cup barbeque sauce
1/2 cup orange juice

I didn't have any orange juice, so I substituted cranberry juice. And it calls for a few different spices, some of which I had, so I substituted the others and ended up putting in a little bit of everything (minced garlic, orange peel, anise, oregano, and sweet basil).

So that definitely goes in the win category! \0/
sam_gamgee: (Default)
And here's another recipe. This one's actually for a marinade and it turned out really well (even if I used 1/3 C of barbeque sauce instead of 1/4 by accident and intentionally 1 tsp of crushed sweet basil total instead of the rosemary and sage since I didn't have either of them).

Tasty Orange Chops

1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
4 thick cut pork chops

In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.

Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.

Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking.

I actually made them on the Foreman grill on Monday and then tonight put them in the oven at 325F for about 22 minutes with a bit of water and they turned out really well. I'm definitely going to try this again and do it right.
sam_gamgee: (Default)
I spent most of my afternoon and evening in the kitchen. First, I decided to bake another batch of chocolate chip cookies, this time for my grandmother.

I also ended up making a batch of Vinegar Cookies (because the recipe intrigued me - vinegar isn't an ingredient that normally comes to mind when you think of making cookies.) But they turned out really well - a little crispier than I was expecting, but still very yummy.

And I also made a cake for our Labor Day picnic/Grammy's birthday celebration - which I'll have to re-icing tomorrow when I get home from work, since I made too little icing (she's not a big fan of icing, so I was trying to go for less, but even though the cake is completely covered, it's still a little too little.)

So, all in all, I made eight dozen cookies (five chocolate chip, three vinegar) and a two layer cake. Recipes for the second two items below.

Vinegar Cookies

1 cup butter, softened
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon distilled white vinegar
1 teaspoon baking soda
1 cup chopped walnuts (optional)

Preheat oven to 325 degrees F (170 degrees C).
Cream butter or margarine and sugar. Add other ingredients. Drop by teaspoon on lightly greased cookie sheet.
Bake for 18-20 minutes.

Makes 3 dozen.


Grammy's Chocolate Cake

3/4 Cup butter
1 3/4 Cup white sugar
2 eggs
1 tsp vanilla extract
2 Cups all-purpose flour
3/4 Cup Hersey's cocoa
1 1/4 tsp baking soda
1/2 tsp salt
1 1/3 Cups water

Mix butter and sugar until light and fluffy.
Add eggs and vanilla, beat 1 minute at medium speed.
Combine flour, cocoa, baking soda and salt in separate dish.
Add alternately with water to sugar mixture.
Pour batter into 2 greased and floured cake pans. (Though, if you put wax paper in the bottom, they come out just as easily.)
Bake at 350 degrees - 35-40 minutes for 8" pans, 30-35 minutes for 9" pans.
Cool ten minutes before removing from pans. (Take wax paper off while still warm.)
Cool completely before icing.

2 Cups powdered sugar
3/4 Cup butter, softened
1 tsp vanilla extract
milk - little bit at a time

Mix sugar, vanilla, and butter in bowl, slowly adding milk as necessary. (It shouldn't be runny and extra powdered sugar can be added if necessary, but it isn't a cure-all for too much milk.)
sam_gamgee: (Default)
I've finally done an inventory of the pantry and the freezer, so now I have a better idea of what needs to be used up. There's a lot of it - including three different types of vinegar (basalmic, white whine, and ordinary white) and two types of cooking oil (corn and vegetable), along with two open containers of bread crumbs (and, I believe, a third unopened one).

And now that I'm so armed, I'm going to have fun on finding recipes. :-D


And here are this month's word counts:

25223 / 25000 words. 101% done!

206738 / 250000 words. 83% done!
sam_gamgee: (Default)
While I got this recipe from the A1 site (thinking I had A1 steak sauce), I really had Hunt's steak sauce and it was still really yummy, so I doubt it's going to make much of a difference which one is used. Either way, I'll definitely be making this again.

Shepherd's Pie

1 bottle original or zesty steak sauce
1 can tomato paste
1 lb. lean ground beef
1 onion, finely chopped
10 oz assorted frozen vegetables (peas, corn, & carrots)
6 baking potatoes, peeled
1/2 cup warm milk
2 tbs butter
salt & pepper

Preheat Oven to 350°F.

Brown ground beef & onions. Drain off excess oil. Mix with vegetables, tomato paste & steak sauce.

Place into a medium sized baking dish to form bottom layer.

Cook potatoes, mash while still warm. Add milk, butter, salt & pepper.

Place mashed potatoes into baking dish to form top layer.

Bake in oven at 350°F until potatoes are slightly browned about 30 minutes.

Serves 4-6
sam_gamgee: (Default)
I haven't baked in a long time, so I made chocolate chip cookies today. It was a lot of fun - I think I'm going to have to do it more often.

Here's the recipe, it's the "official" Toll House one.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

*May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Makes 5 dozen (60) cookies.
sam_gamgee: (Default)
Here's this week's recipe.

1 cup fresh broccoli florets
1 (6 ounce) package stuffing mix
1 (1.25 ounce) envelope hollandaise sauce mix
2 cups cubed cooked chicken (or turkey)
[optional - 1 (2.8 ounce) can French-fried onions]

Place 1 in. of water and broccoli in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, prepare stuffing and sauce mixes according to package directions.

Spoon stuffing into a greased 11-in. x 7-in. x 2-in. baking dish. Top with chicken. Drain broccoli; arrange over chicken. Spoon sauce over the top; sprinkle with onions. Bake, uncovered, at 325 degrees F for 25-30 minutes or until heated through.

Note: I used a 9-in x 14-in baking dish and baked it for 20 minutes and it turned out great.
sam_gamgee: (Default)
I don't care about Michael Phelps! Give me back my gymnasts! I think I'm the one person who, while I think it's great how well he's doing, I want to watch the men's gymnastics.

And speaking of the Olympics, is it just me, or does anyone else find the McDonald's commericals where the Olympians are promoting the new chicken sandwich weird and disconcerting?

And speaking of food, I cooked again tonight. If I keep this up, it just might turn into a habit. :-P Tonight's recipe turned out much better than the casserole I made.


1 pound elbow macaroni
2 tablespoons olive oil
2 onions, chopped
salt and pepper to taste
1 (15 ounce) can tomato sauce
2 cups water
1 (15 ounce) can peas
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta water is boiling, heat olive oil in a large skillet over medium heat. Cook onions in oil until tender. Stir in salt, pepper, tomato sauce, water and peas. Reduce heat and simmer until pasta is done.

Stir cooked pasta into tomato mixture. Increase heat and bring to a boil briefly. Remove from heat, stir in cheese, cover and let rest 10 minutes.

Serves 6.

Sekrit to [ profile] mashfanficchick - Speaking of penises....
sam_gamgee: (Default)
Well, my second foray into cooking in order to use up various ingredients around the house didn't go quite as I had hoped. I think the main problem was that I have issues with "cream of ___" soups to begin with and the fact that this recipe called for both cream of chicken and cream of mushroom - it was a little much. And I think the fact that I used a cup of brown rice (that was all we had left and I wanted to use it up) instead of the 1 1/3 cup white rice probably didn't help either (though, one of the comments said it worked fine with less rice, but I think brown rice has a lower rate of absorbancy than white does.)

I will say that taste-wise it was good, and I'm going to try some of the leftovers tomorrow, after it's had a chance to settle and mix together more. And I might try it again the future and actually use the correct amount of the correct rice. :-P

But here's the recipe, if anyone's interested:


1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa

Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

Bake in preheated oven for about 40 minutes, or until bubbly.

Serves 8.
sam_gamgee: (Default)
I feel very accomplished. Why? I made dinner tonight. As in, planning, execution, all of that. Usually when I make dinner, my dad's like, "How about we have ____ on __day?" and I end up making it. (Which I don't mind doing.)

But we had some pork tenderloin in the freezer that really needed to get eaten, so I found a recipe, adapted it slightly, and made it tonight along with some peas and stuffing and it turned out very well.

The recipe I made was:
2 pork tenderloins
1 can condensed cream of mushroom soup
ground pepper to taste

1. Put pork tenderloins in crock pot.
2. Cover with ground pepper.
3. Cover with the soup. (Do not add water.)
4. Turn crock pot on low for 8 hours.

Now I've got to find some recipes for the other odds and ends we have in the house. :-P
sam_gamgee: (wash - fireflyicons)
Inspired by:
a) my desire to start cooking on a more regular basis (okay, okay, in general)
b) my desire to do a bit of spring cleaning
c) watching No Reservations (which I really liked and definitely recommend)
d) and seeing all of you talk about food and randomly seeing Joe Mallozzi post to his blog about food,

This evening, I sorted through the cabinet where we keep the canned goods and cleaned out a few things that were past their expiration date. (One can was from 2002! And we had some Jello mix from 1998!) And I made a list of the "odd" things we have that we don't normally use (so who knows why my dad bought them). (So, for instance, the several cans of tomato paste and tomato sauce didn't make the list because we make chili and spaghetti sauce fairly regularly.)

Now, I have to find recipes to use:
- 1 bottle of mesquite barbeque sauce
- 1 bottle A-1
- 1 can red kidney beans
- 1 can black beans
- 1 can jellied cranberry sauce
- 1 can condensed green pea soup
- 1 can condensed cream of mushroom soup
- 3 cans of creamed corn
- 4 cans of salmon (which have an expiration date of *2013* - and I know we bought them a while ago)
- 5 cans of chicken broth
- 7.5 cans of peas (the .5 is from a smaller can that's about half the size of the others)

I know that there is at least one meal, if not two, in there because the salmon could be used to make salmon cakes, the creamed corn could be the starch/veggie, and the cranberry sauce a side.

But what do you do with 7.5 cans of peas?!? (And, yes, I realize that they don't need to be used all at once.) I don't think we've ever eaten canned peas - we always use frozen.

So, flist, any recipies/ideas/suggestions/whatever would be greatly appreciated. (And the recipies don't have to be just for these items - I'd be grateful for any recipies that you like.)

And to continue my adventures in cleaning out the kitchen, I will tackle our pantry either tomorrow or next weekend. And after that, the freezer! :-P


sam_gamgee: (Default)

September 2016



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