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Old 02-13-2019, 09:51 AM   #1
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Cooking game of the week #5 2/13/19

Good Morning Everyone

Here is how the game is played. Every week I will post a number. Go to your cookbooks and count to that number. That is the cookbook to use this week.
Tell us what cookbook it is and something about the book. Then make something from that book and if you wish, tell us about it. That easy.

The number for this week is #49

and/or

make a recipe using your SLOWCOOKER (if you have one)

and/or

make a recipe using SPINACH (if you like it)


HAVE FUN!!!!!!!

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Old 02-13-2019, 05:31 PM   #2
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My #49 this week, office cookbooks, is

HIGH-FLAVOR, LOW-FAT MEXICAN COOKING - by Steven Raichlen pub. 1997 (Vol. 8)

lol The first recipe I see is "Chips Without Hips". Off to a good start.

The book is hardcover, with beautiful colored pictures of the food. It also has a beautiful color chart of Mexican ingredients. According to the introduction, there are recipes in the book that are low-fat real Mexican food and low-fat Mexican food that Mr. Raichlen has created. It is nice that each recipe does have a list of calories, fat, etc.
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Old 02-14-2019, 09:10 AM   #3
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HAPPY VALENTINE'S DAY


TO MY FELLOW COOKS
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Old 02-14-2019, 12:57 PM   #4
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My #49 for this week from the other bookcase is:

"The Fine Art of Chinese Cooking" by Dr. Lee Su Jan - pub. (ok, it's in Roman numerals and its been so long I don't remember how to translate MCMLXII 1962?)

Anyway, it's a small, hardcover book. Love the first paragraph of the preface.

"I suppose I first fell in love with the Chinese idea of food when I heard the reason for the mid-morning snack: to relieve the monotony of not eating! A people who had developed such an attitude toward food seemed to me to be worth further investigation."

I also like #10 and #11 in the table of contents:

#10 Chinese Food with an American Touch
#11 American Food with a Chinese Touch

Sounds like they should make interesting reading.

eta: Chapter 19, here is something you seldom find in a cookbook.
Chapter 19 Some Ideas for Leftovers
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Old 02-14-2019, 04:11 PM   #5
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Oh, have you checked out your SLOW COOKER recipes yet? I have. So far, just the chicken, beef and pork ones. Ropa Vieja, Meatballs, Curry, Middle East, Paprikash, Vindaloo, Asian, BBQ, Biryani and the list goes on. It's going to be so hard to choose. See why I like to pick numbers. lol
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Old 02-15-2019, 03:34 PM   #6
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We found a real good recipe for tomorrow nights dinner using the SLOW COOKER.

ISLANDER PORK ROAST (serves 6 to 8)

1 boneless pork loin roast (about 2 1/2 to 3 lbs.)
1/2 to 1 whole orange, cut into 8 wedges
3 TB soy sauce
1/2 tsp. black pepper
4 whole cloves
1 8 oz. can crushed pineapple, packed in its own juice
1/2 tsp. ground allspice

Stick cloves into pork loin; place in slow cooker. Arrange orange wedges around pork. If cooking in 4 to 5 hours, use the whole orange. If cooking in 8 hours, use only half of the orange. In small bowl, combine remaining ingredients; pour over pork. Cook on high for 4 to 5 hours or low for 8 hours. If desired, juices may be thickened by mixing together 2 TB cornstarch and 2 TB water, then stirring it into the pineapple mixture during the last 30 minutes. Remove orange peel. Slice pork and serve with sauce.

Source: TheOtherWhiteMeat.com 2-11-07
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Old 02-16-2019, 12:06 PM   #7
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It's cooking now and smelling real good. Will let you know how it turns out tonight.

Anyone else using their SLOW COOKER?
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Old 02-16-2019, 04:23 PM   #8
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Actually, I am. I'm making split pea soup for DH, using Alton Brown's recipe from "I'm Just Here for the Food." I used a homemade stock made with the carcass and skin from a turkey breast we smoked last summer.
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Old 02-16-2019, 05:08 PM   #9
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GG, I almost died of shock lol Thank you for posting. That is DH's favorite soup. -and my second favorite. We wish you a very delicious and happy dinner tonight. It does look like it will be delicious.
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Old 02-16-2019, 06:16 PM   #10
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Quote:
Originally Posted by cookieee View Post
We found a real good recipe for tomorrow nights dinner using the SLOW COOKER.

ISLANDER PORK ROAST (serves 6 to 8)

1 boneless pork loin roast (about 2 1/2 to 3 lbs.)
1/2 to 1 whole orange, cut into 8 wedges
3 TB soy sauce
1/2 tsp. black pepper
4 whole cloves
1 8 oz. can crushed pineapple, packed in its own juice
1/2 tsp. ground allspice

Stick cloves into pork loin; place in slow cooker. Arrange orange wedges around pork. If cooking in 4 to 5 hours, use the whole orange. If cooking in 8 hours, use only half of the orange. In small bowl, combine remaining ingredients; pour over pork. Cook on high for 4 to 5 hours or low for 8 hours. If desired, juices may be thickened by mixing together 2 TB cornstarch and 2 TB water, then stirring it into the pineapple mixture during the last 30 minutes. Remove orange peel. Slice pork and serve with sauce.

Source: TheOtherWhiteMeat.com 2-11-07
Oh boy!!! truth time. DH is not a big fan of cloves, but he followed the recipe. We both agree, IF there is a next time, cut back on the spices and use a little bit more of the fruit.
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