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Whatcha been cookin’?

4937 Views 269 Replies 18 Participants Last post by  Javbike
My wife and I try to share kitchen duties. She still does the majority, simply because she works remote from our home 4 days per week. I like to try new recipes every now and again just to break the routine. I tend to like Asian, and Hispanic dishes, or sometimes more Mediterranean throughout the year, but often go more European and American comfort foods in the fall and winter. This weeks “experiment” was bourbon chicken.

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Anyone else cooking up something “different” this week?
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Black Forest poke cake with hot fudge, cherry pie filling and whipped cream for tomorrow which is my mother’s 84th birthday.

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I hope you and your family have a great time celebrating your Mom’s birthday! 👍👍🎂🍧🍹
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Chimichurri marinaded chops with sauteed yellow squash and onions.
Coffee for now.
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Pork steak, sauteed zucchini, and garden salad. Cornbread on the side, because,,,,,,,,,,,,,,,,,,,,,,,,,,,,, I like cornbread.
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I'm a good cook. I can cook a lot of stuff, but I really like to make pies and cakes.
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I'm a good cook. I can cook a lot of stuff, but I really like to make pies and cakes.
Well then I can be you best friend I love pies and cakes
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I'm a good cook. I can cook a lot of stuff, but I really like to make pies and cakes.
I've been on a pie kick of late. I love my sweets, but would really rather be able to control the sugar. Most home recipes are lower sugar than commercial, per the DIL who operated a bakery, but they are still pretty generous.
I figured out I can cut a 1/3 or more from the recipe and never know it. Sugar isn't the devil, but is widely over used any more.
It is a genuine staple.
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I wish I was a baker I can cook almost anything but can’t or never really tried to bake cakes snd pies maybe someday I also like to smoke meats
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Not for supper, so much, but canned some B&B pickles and made an apple pie.
The menu will be a continuation of last night, but may substitute green beans for the squash.
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I wish I was a baker I can cook almost anything but can’t or never really tried to bake cakes snd pies maybe someday I also like to smoke meats
A real easy pie and still way better than store bought is this: Buy a Pillsbury ready made pie crust,



Two or three cans of cherry pie filling, (or apple, etc) put one crust in a 9 inch pie pan, add the filling and dot with butter, then add top crust, sealing the edges. Trim any crust overhang. Cook following directions on the filling can. I usually go about ten minutes longer though. Then when done you have a darn good pie.
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A real easy pie and still way better than store bought is this: Buy a Pillsbury ready made pie crust,

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Two or three cans of cherry pie filling, (or apple, etc) put one crust in a pie pan, add the filling and dot with butter, then add top crust, sealing the edges. Trim any crust Cool overhang. following directions on the filling can. I usually go about ten minutes longer though. Then when done you have a darn good pie.
Thanks I will try that
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A real easy pie and still way better than store bought is this: Buy a Pillsbury ready made pie crust,

View attachment 24607

Two or three cans of cherry pie filling, (or apple, etc) put one crust in a 9 inch pie pan, add the filling and dot with butter, then add top crust, sealing the edges. Trim any crust overhang. Cook following directions on the filling can. I usually go about ten minutes longer though. Then when done you have a darn good pie.
You can put a lot of love in home made pie crust, but you really would be hard pressed to make it taste better, or find the one person that may tell the difference. The Wally World Great Value brand is so comparable, I'd say Pillsbury makes it for them.
For me, it isn't worth the time and effort to make a crust batch.
Since I rarely do pics, here is a teaser for dessert for the weekend, and yes there is vanilla Blue Bell in the freezer, because despite popular belief, we are civilized. :ROFLMAO:

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Oops! I forgot to add be sure to cut a slit in the top crust to vent.
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You can put a lot of love in home made pie crust, but you really would be hard pressed to make it taste better, or find the one person that may tell the difference. The Wally World Great Value brand is so comparable, I'd say Pillsbury makes it for them.
For me, it isn't worth the time and effort to make a crust batch.
Since I rarely do pics, here is a teaser for dessert for the weekend, and yes there is vanilla Blue Bell in the freezer, because despite popular belief, we are civilized. :ROFLMAO:

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You are killing me
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You are killing me
Then, I won't rub in how good it turned out.
Never used this particular filling. When I find it, it's expensive. $ double+ the price of the other fillings. The store was getting shed of some items one day when I walked through and I grabbed a couple jars. Wish I had a case of it. Just apple, no sweetener, and it didn't take much, I used the least recommended amount of sugar, and I think any more would have taken away, if not flat out ruined it.
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I’ve never even thought of taking food pics in my life; but…
Last night; I made tempura zucchini and Krab legs.
They came out great (it was a “first try”); but no pics…
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I’ve never even thought of taking food pics in my life; but…
Last night; I made tempura zucchini and Krab legs.
They came out great (it was a “first try”); but no pics…
We need pics next time
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I’ve never even thought of taking food pics in my life; but…
Last night; I made tempura zucchini and Krab legs.
They came out great (it was a “first try”); but no pics…
It’s all talk with No pic’s, no proof, now aint it? 😉
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