GimmeAnother1 Food Thread

[GimmeAnother1]

Starting a general thread of all of the foods I am baking/cooking/etc. If anyone likes any of them and wants the recipe just reply and I will post it.



My 1st post will be today's dinner:


Rosemary/Thyme chicken breast w/bacon and sharp cheddar cheese.
Baked Idaho potato with bacon juice rub crust, sour cream, green onions, bacon, and melted butter.

 

[GimmeAnother1]

Lemon Pound Cake

Lemon pound cake examples I have been making lately.

 

[GimmeAnother1]

Burnt Cheesecake

Burnt Cheesecake

 

[GimmeAnother1]

Hungarian Goulash

Hungarian Goulash

 

[GimmeAnother1]

Banana Bread Pudding

Banana Bread Pudding 2 different ways (traditional and magnolia style)

 

[GimmeAnother1]

Canele

Canele (Italian Pastry)

 

[GimmeAnother1]

Lemon Bars

Lemon Bars

 

[GimmeAnother1]

Creme Puff

Creme Puff

 

[GimmeAnother1]

Pizza

Pizza (baking sheet grandma style)

 

[GimmeAnother1]

Pot Roast - Instant Pot

Instant Pot


Pot Roast w/dry rub and liquid sauce, onions, carrots, mini potatoes, peas, garlic sauteed string beans, bisket

 

[Chief Longwind Of The North]

GimmeAnorher1; Can I call you GA1 for short? I appkaude your thread. This is what we do here at DC.. We share what we know and do. I wish I could give everyone access to my laptop, so that all would have access to all of my tecipes, some of my own crrations, some from family, and some from yeats of freindship here on DC. I would love for eeryone to have samplrd my turkeys smokrd on the Webber kettle, or my best Nre York style, or even my Hollywood cheesecake


We share our brst for two reasons, that we are hppy with what we have made., and feel a bit pf pride, and lett us be honest look for a bit of recognition fot our efforts, and more importantly, because we want everyone to have the same joyful vullinary experiences that we have had. So thank you for this thtrad and welcome to DC.

Seeeeya; Chief Longwind of the North

 

[GimmeAnother1]

Thank you Chief. Indeed you are correct. Started cooking this year and have been on quite the culinary experience since. Looking forward to making as many dishes as possible and experiencing food from all over the world in my home!

GimmeAnorher1; Can I call you GA1 for short? I appkaude your thread. This is what we do here at DC.. We share what we know and do. I wish I could give everyone access to my laptop, so that all would have access to all of my tecipes, some of my own crrations, some from family, and some from yeats of freindship here on DC. I would love for eeryone to have samplrd my turkeys smokrd on the Webber kettle, or my best Nre York style, or even my Hollywood cheesecake


We share our brst for two reasons, that we are hppy with what we have made., and feel a bit pf pride, and lett us be honest look for a bit of recognition fot our efforts, and more importantly, because we want everyone to have the same joyful vullinary experiences that we have had. So thank you for this thtrad and welcome to DC.

Seeeeya; Chief Longwind of the North

 

[GimmeAnother1]

Chicken Noodle Soup

can't take the credit on this one. My niece started this one and i finished it. she is incredibly gifted for culinary and i learn a lot from her as i progress on my own journey.
made from scratch with various soup greens, broths, boiled and pulled chicken, seasonings.


lesson learned: not quite learned but i did the noodles and came out mushy. need more experience on cooking noodles properly. all in all the chicken/broth came out awesome so no one even notice the noodles. once i put noodles in servings i just spread out in liquid in spoon and no one noticed/tasted the difference. still i need to learn cooking noodles better.

 

[GimmeAnother1]

Potato Salad (Puerto Rican Style)

PR styled Potato Salad
peeled, diced potatoes boiled and mashed
hard boiled eggs
mayo
red peppers
onion diced
adobo
salt/pepper


lesson learned: never cooked hard boiled eggs before. not much too it but went through the experience. when adding mayo i use 1 tbsp at a time and mix in because if you put too much u can't go back. also best served cold. my initial mix is warm as i boil the potatoes and cook the eggs.

 

[GimmeAnother1]

Arroz Con Pollo

fried chicken breast, red peppers, seasonings (sazon, adobo, salt, pepper, chicken bullion, bay leaf), chicken broth/water, long grain white rice


lesson learned: 1. mine came out very dark. i think because i fried my chicken breast ahead of time and deglazed. deglaze bits i think made the liquid darker than it should be. also maybe too much sazon? 2. i decided to use dutch oven and start mine on top but finish baking in the oven. the rice had a bit of a crunch to them. not sure if it was because of this and also it is not typical to bake rice in oven from what i see.
all in all the taste was very good. the coloring threw some people off who were expecting more yellow or orange looking rice as opposed to maroon/dark.

 

[GimmeAnother1]

Lomo Saltado

beef, orange peppers, tomato, red onions, cilantro, french fries, red wine vinegar, soy sauce
season meat with salt/pepper/cumin



lessons learned: 1. i like to cook beef 1st separately. i use cast iron skillet not wok. make sure skillet hot and smoking. just want to sear the meat. then remove meat and cook veg. when ready put meat back in for final steps and mix all together. 2. i like ratio of 1:1 for vinegar/soy sauce. 3. i like tamari soy sauce. 4. i like steak fries and try to fry them separately in deep fryer otherwise bake them separately.

 

[GimmeAnother1]

Chili

ground meat, onion, dice tomatoes, tomato sauce, water, kidney beans, pinto beans, sometimes parsley.
spices: chili powder, cumin, dark brown sugar, salt, pepper, hot sauce, white vinegar, cayenne pepper, hot or smoked paprika, liquid smoke


lessons learned: 1. white vinegar only towards end (10 min before finish). 2. tried once with bacon and bacon fat. too heavy of flavor for many people that tried it. without it was great they said. 3. liquid smoke probably has the most flavor impact. 4. even better the next day or two as it has time to marinade and come together. 5. sour cream and sharp cheddar cheese from block are great with it. 6. cornbread excellent side. 7. can get kidney and pinto in 1 can. don't need to buy separately. and yes i like mine with beans. seems there is a lot of debate on this.

 

[GimmeAnother1]

Cornbread

flour, cornmeal, sugar, baking powder, salt, eggs, heavy cream, veg oil, honey


lessons learned: 1. sometimes i use agave instead of honey. works out well imo. 2. can be made quickly (10 min prep/20-30 bake), 3. best served initially and hot. can get hard next day, 4. butter a must have with it imo. hard to spread so room temp or slightly microwave to soften, 5. like all baked goods light sprinkle of sugar on top to get brown crust on cook (brown crust best part imo), 6. great with chili or chicken wings

 

[GimmeAnother1]

chocolate chip cookies

chocolate chip cookies


ingredients: butter, white/brown sugar, eggs, flour, baking powder, salt
choc chips (have tried semi, milk choc, white choc, bittersweet)


lessons learned: 1. keep an eye on them cooking; don't over bake or they get hard. as soon as they start turning golden brown get them out. 2. use ice cream scooper for consistent results when scooping batter to tray for cooking.

 

[GimmeAnother1]

shepherd's pie

shepherd's pie


ingredients: beef, onion, oil, flour, salt, pepper, rosemary, thyme, tomato paste, beef broth, carrots, peas, plantains, cheddar cheese, eggs, potatoes, butter.


lessons learned: 1. like to use cast iron skillet for initial cooking. cooks the beef and other portions well. 2. drag a fork over potato topping for better crusting. 3. tastes even better a day or 2 later. 4. long term baking i like to use rectangular Pyrex. cooks well in this and layers nicely.