[Firejay]

Originally Posted by Farmgirl22

I thought this catfish recipe sounded pretty good (and more importantly fast/easy), even though I'm not a big fan of fish. It's from Mr. Food's website.

Greek Style Catfish
4 servings

4 (6-ounce) U.S. farm-raised catfish fillets
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Juice from 1 lemon or 2 tablespoons lemon juice
1/2 cup crumbled feta cheese
1/2 cup sliced, pitted kalamata olives
1 teaspoon chopped fresh parsley

1. Preheat oven to 375°F. Sprinkle both sides of catfish fillets with oregano, salt, and pepper then place on a rimmed baking sheet that has been coated with nonstick cooking spray.
2. Pour lemon juice evenly over fish then sprinkle evenly with feta cheese,
3. olives, and parsley. Bake 20 to 25 minutes, or until fish flakes easily with a fork.

Let me know if you make these. I love catfish, (but I go to Red Lobster to have it) as I'm the only one who would eat it. This does sound fairly quick and easy.
When's supper???

[dotty999]

My liver and onion gravy recipe for Cookiegal

Ingredients

approx 3 dessertspns cornflour or plain flour (2 for the coating, 1 for the gravy base)
vegetable oil
liver, approx 12 oz serves 2
teaspn of Worcester sauce
teaspn of beef extract or stock cube (Oxo cube if in UK)
black pepper
gravy browning/colouring
1 large sliced onion

I prefer to use lamb's liver as it's not as strong tasting as pig's, obviously you will use veal liver which is calfs..

wash the liver and pat dry, coat in flour seasoned with black pepper and cook in a fry pan in a little vegetable oil until browned and cooked on both sides,(approx 10 mins) remove from pan and set aside.

In the same pan, add extra oil if needed and fry the onion until cooked but not overly browned.
Remove from the heat and stir in a dessertspn of flour, make sure it's absorbed and no lumps remain.
Add either a beef stock cube or a teaspoon of beef extract and stir in.
Add 2 cups of hot water( if you're cooking veggies or boiled potatoes then preferably use some of that liquid instead) mix well.
Add the Worcester sauce and stir

Return to the heat and add the liver, simmer for 15 mins stirring occasionally to allow the gravy to absorb more of the juices from the liver and the onion, add more water if required

Adjust the seasoning to taste and add a little gravy browning if it's not dark enough, it really depends on the quality of the stock cube/extract as some will brown the gravy well without using any colouring.

I would serve it with cabbage, carrots and mashed potatoes but whatever floats yer boat!

[Cookiegal]

Thanks Dotty. I appreciate it.

[dotty999]

You're more than welcome

[aka Brett]

My famous brownies
reduce eggs by half called for on box
replace with a couple tea spoons of oil and a few drops of water per egg

Spread batter in pan
Take some brown sugar and sprinkle on the raw batter,,just a few spoons worth.
Optional....a few chocolate chips or mini marsh mellows
Push a few of the down level with the batter to where they are just barely sticking up.....this further contaminates the batter and keeps the brownies from rising,,,thus producing the fudge type brownies we are after
Cook 325
When you can take a toothpick put it about a half inch from the side and drag the toothpich toward the side and find the edges just starting to get tough{about a fourth of an inch from the edge},shut down the oven
Next place the pan on a heat resistant suface,I always use my wood cutting board.
Take a phone book or similar and place on top of the pan.
This will help them finish cooking the batter.
wait about 2 hours or more
You have some great brownies
The brown sugar gives it great texture and taste,

[Farmgirl22]

Originally Posted by lotuseclat79

The common pizzeria order of ingredients is to add the (tomato) sauce first (after the extra-virgin olive oil, if at all) onto the dough when making the pizza.

If you put a layer of cheese over the dough before adding the sauce, the cheese seals the crust and prevents it from getting soggy which happens when the sauce is in direct contact with the dough (after the olive oil if used).

So, add the tomato sauce (if used) after the cheese, and then top the pizza with the rest of the ingredients finishing, of course, with more cheese.

I pre-heat my oven to 500 degrees, and usually throw the pizza into the oven after 20 minutes of preheating (its at about 475 degrees at that point according to my oven thermometer) and I just turn it down from 500 to 475. I've been experimenting with cooking time-in-oven to get it just right (for me), and last night 18 minutes at 475 worked pretty well. I cover my 15-in pizza stone with aluminum foil to keep it clean, and I use one of those cheap 12-inch non-stick pizza pans from the supermarket, which as long as I cook the pizza long enough does pretty well.

For some reason, I have not been able to transfer the pizza from the pan onto the pizza stone for cooking and keep it all together. I do have a wooden pizza peel and am going to try spreading some corn meal and/or flour onto the peel (and put the ingredients onto the pizza on top of the peel) to see if I can get that to work, i.e. without using the pan.

My next pizza will be at about 17 minutes, same temp to see if it is done enough - i.e. the dough must be browned but not overdone on the edges and bottom. So far, the cheese on top is just to the stage where it gets brown, so I am probably cooking it too long at this point and the dough does not seem to be overcooked, just well cooked - but, it is quite good anyway.

I usually use a mozzarella block of cheese and grate it onto the pizza, along with pepperoni, mushrooms, green peppers and onions.

The next day's lunch is either cold pizza, or sometimes I nuke it briefly in the microwave, not enough to get it soggy, just enough to warm it up.

I have been using store bought dough for $1.29 a 16 oz. package good for pizza, bread, or fried dough, but have found a recipe for making the dough and am planning to try it out soon.

-- Tom

Tom,

How did using the cornmeal work for your pizza transfer? I too have sticking problems. Finally I gave up and just started to assemble my pizza on the pizza stone. I also usually prebake the crust for a few minutes to prevent the soggyness, but your idea sounds like it would take slightly less time.

BTW, to reheat pizza, put it in a skillet on medium heat--or at least that's how America's Test Kitchen says to do it. Takes about 5 minutes and the crust doesn't get hard and chewy like it does in the microwave.

[Firejay]

Originally Posted by Farmgirl22

BTW, to reheat pizza, put it in a skillet on medium heat--or at least that's how America's Test Kitchen says to do it. Takes about 5 minutes and the crust doesn't get hard and chewy like it does in the microwave.

You're suppose to REHEAT pizza before you eat it???????????

[lotuseclat79]

Originally Posted by Farmgirl22

Tom,

How did using the cornmeal work for your pizza transfer? I too have sticking problems. Finally I gave up and just started to assemble my pizza on the pizza stone. I also usually prebake the crust for a few minutes to prevent the soggyness, but your idea sounds like it would take slightly less time.

BTW, to reheat pizza, put it in a skillet on medium heat--or at least that's how America's Test Kitchen says to do it. Takes about 5 minutes and the crust doesn't get hard and chewy like it does in the microwave.

Hi Farmgirl22,

I decided to use a "Baker's Best" el cheapo pizza pan from the grocery - about $6. I lined the bottom of my oven with unglazed tile from Home Depot. I just crank up the oven to 550 F for about 1/2 hour, and lay the pizza in the pan onto the tile for 10 minutes.

Works great every time. I usually eat about half the pizza, and wrap the left over pieces after cutting in aluminum foil and in the fridge they go. Next morning, I usually finish them off with my second 20 oz mug of coffee - cold pizza - best the day after! Yum!

-- Tom

[lotuseclat79]

Today I went shopping for EVOO (extra virgin olive oil). What I was looking for I found at two different stores, Whole Foods having the better selection of the two.

I was looking for the two top rated EVOOs from a Cooks Illustrated article where they checked out a number of them from supermarkets.

Here are the top three EVOOs as rated in the August 2008 issue of Cooks Illustrated magazine:
1) Columela (from Spain): The Artisano was on sale ($15.99 down from $17.99) 17oz.
2) Lucini Italia (from Italy): Premium Select
3) Colavita

I bought the Columela Artisano "which is composed of a blend of intense Picual, mild Hojiblanca, Ocal, and Arbequina olives. This oil has a fruity flavor and excellent balance - big olive aroma, big olive taste with a buttery sweet and full flavor with a peppery finish; very green and fresh like a squeezed olive..." - Cooks Illustrated review in quotes. Note: the different blends also come in separate bottles (different olives) and some are slightly higher in price.

This Saturday, I am planning on attending an olive oil tasting at the local Williams-Sonoma store.

I already have enough EVOO, but will at some point try the Lucini Italia. I've used Colavita for years, but it was nice to see that it rated as Recommended along with the Lucini Italia, while the Columela was rated as Highly Recommended.

Note: For cooking, never use EVOO, just regular VOO or canola oil. EVOO has a lower burning temperature and what is needed for cooking is a higher burn temperature which both VOO or canola oil have. I only use EVOO on salads or pasta or for dipping with bread at the table rather than butter - its a Mediterranean thing.

-- Tom

[Farmgirl22]

Made these this morning, we liked them a lot. Makes two sandwiches.

2 Nature's Own Honey Wheat Bagels--toasted & buttered
3 eggs--scrambled (try not to break them up too much so that they hold together on the sandwich)
Pepperoni (about 4 slices/sandwich)
Sliced fresh Mozzerella (or American--hubby insists )
Ham (optional)

Assemble and enjoy!

[Cookiegal]

Originally Posted by Farmgirl22

Salisbury Steak

This is one of my family's favorite meals, but I don't make it very often because it's so time consuming and creates a lot of dishes.

1 family size can of Cream of Mushroom Soup (I like the 98% fat free or low sodium version)
2 eggs
2 lbs ground beef (thawed)
15(??) Ritz crackers
Garlic Powder to taste
Onion powder to taste
Paprika to taste
Cayenne Pepper to taste
Milk (enough to fill that family sized soup can)

1. Place ground beef, eggs, seasonings, and a dollop of the soup into a mixing bowl. *I use my Kitchenaid mixer to keep from putting my hands in there* Mix on low speed for 30 seconds.

2. Crumble Ritz crackers and add to beef mixture--beat on low speed for about 1 minute or until thoroughly mixed.

3. Heat a 12" skillet over Medium High heat until hot. While waiting on it to heat up, form hamburger mixture into approximately 6 patties of good size.

4. Place patties in hot skillet and brown on both sides (this takes about 5 minutes per side)

5. Mix remaining soup and the soup can of milk until smooth.

6. Lower heat on stove to somewhere between medium and med-low. Pour soup over patties and cover.

7. Cook until done--about 30 minutes or until juices run clear when pricked. (Sometimes you might need to stir the "gravy" or flip the patties--it seems to depend on whether you've hit that "sweet spot" on your stove or not...sometimes I have to, sometimes I don't. *shrug*)

8. If desired, serve with mashed potatoes using extra soup as "gravy".

9. Enjoy!!

FarmGirl, I was looking at this receipe and would like to try it but I was wondering if you can give an indication of the approximate amount of the garlic powder, onion powder and cayenne pepper since you can't taste it at the beginning at after it's done would be too late. I'm mainly afraid of putting too much cayenne pepper (I can probably guestimate the other two) because I know that's very hot.

[Farmgirl22]

Hmmm...I usually give it the "sniff test" , but I would guesstimate about 1 to 1-1/4 teaspoons of garlic/onion, and about 2-3 dashes (depending on how big your "dashes" are) of the Cayenne/Paprika. Once you've made it once, you'll be able to determine it from there. (Note: in my family we LOVE our garlic--if you don't, go with the smaller measurement. )

[Cookiegal]

Originally Posted by Farmgirl22

Hmmm...I usually give it the "sniff test" , but I would guesstimate about 1 to 1-1/4 teaspoons of garlic/onion, and about 2-3 dashes (depending on how big your "dashes" are) of the Cayenne/Paprika. Once you've made it once, you'll be able to determine it from there. (Note: in my family we LOVE our garlic--if you don't, go with the smaller measurement. )

Thanks FG. No worries, I love garlic too.

[Farmgirl22]

Pineapple-Almond Upside Down Cake
6 Servings

1/4 C. Butter
1/2 C. Brown Sugar (firmly packed)
1/3 C. Sliced Almonds
8 oz. Can Pinapple Rings (4 slices, drained)

1 C. all-purpose flour
2 Tsp. baking powder
1/2 Tsp. salt
1/2 C. granulated sugar
1/4 C. butter/margerine
1 Egg
1/3 C. milk
**1/4 Tsp. Almond Extract (I think I'd leave it out personally, it's kind of overbearing on an already supersweet dessert.)

Melt butter into an 8x8x2 glass baking dish (I had an 8" round that worked perfectly). Stir in brown sugar. Spread evenly in baking dish and place in microwave. Cook for 1 minute on high power, or until brown sugar is bubbly.

Sprinkle almonds over brown sugar. Cut pineapple slices in halves and arrange on top. Set aside.

Stir together flour, baking powder, salt, and granulated sugar. Set aside.

Place remaining 1/4 cup butter in a small glass bowl and melt in microwave. After melting, set aside.

Mix egg, milk, and almond extract into flour mixture. Carefully add melted butter. Mix well.

Dollop batter over pineapple, spreading evenly. (The dough is kind of stiff and sticky--just a head's up.) Place in microwave. Cook for 9 minutes on 50%, then for another 2 minutes on 100%. Cake is done when top springs back when lightly touched. Let stand for 5 minutes. Run knife around edge to loosen and invert onto serving plate. Serve warm.

[Farmgirl22]

BTW Cookiegal, did you ever try the Salsbury Steak? Was I WAY off?

Another idea I had is to take my Fruit Mess (the Kroger brand "smoothie blend" of frozen strawberries, pineapple, & mango w/brown sugar & cinnamon) and turning it into a crisp....I just have to find a crisp recipe that I like.