TURKEY BREAST IN OVEN

 

Here is one that makes good sense to me and the spices are pretty much what we eat

Oven-Roasted Turkey Breast Recipe | Allrecipes

Oven-Roasted Turkey Breast Recipe - BettyCrocker.com

Pretty much I intend to coat the breast with butter and tuck some up under the skin.  Then coat the entire breast with paprika, black pepper, garlic, Then roast it in a preheated oven at 325 degrees.  Use a meat thermometer.  After an hour  or so, slide it out and baste it.  Total cooking time should be about an hour and a half.

I found it had not fully thawed in the refrigerator over three days, but still had an iced cavity.  Those coolers work much better.

I found it impossible to really push butter up under the skin.  Put the spices on and into a heated oven with timer set to an hour and eleven minutes.

I used a glass roasting pan with the folding rack. 

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Another time maybe I'll try this

Here is a slow cook method.

Extremely Slow-Roasted Turkey Breast - The Washington Post

BUTTERFLIED LEG OF LAMB

 FROM:   Butterflied Herb-Roasted Leg of Lamb - Savor the Best

How long do you cook a butterflied leg of lamb?

Since the bone is removed and the meat lays flat, a butterflied leg of lamb cooks fairly quick. It will only take 25 to 35 minutes to roast this butterflied leg of lamb at 425°F. The time will vary slightly depending on the thickness of the lamb and how “done”  you like it.

For best results, we recommend an instant-read thermometer and the following guide so you can cook your leg of lamb to perfection. 

1. Rare: 120° to 125° F – center is bright red, pinkish toward the exterior portion
2. For Medium Rare: 130° to 135° F – center is very pink, slightly brown toward the exterior portion
3. Medium: 140° to 145° F – center is light pink, outer portion is brown
4. For Medium Well: 150° to 155° F – not pink at all
5. Well Done: 160°F and above – meat is uniformly brown throughout

I put it in a 425 degree heated oven with an eggplant dish along side of it.  It was still a bit undercooked and I put it back for about seven minutes more.  It came out just great.  The timing may have been affected by my cooking the eggplant at the same time.

March 5, 2021

the package said cook at 325 for ten minutes per pound.  This was two and a half pounds, so that would be 25 minutes.  However, that is a good bit different than my other try which was about the same time but at 425.

I had a fairly small piece of lamb.  I added a chicken breast to the roasting dish.  The lamb was done in the time and was very juicy as Elizabeth wanted it out before it was cooked any longer.  Wise.  The chicken I left in the oven, but turned the oven off.  

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September 15, 2021

Today's cut was about three pounds and did not unroll.  It was just a roast.

We just discovered that we should not take off the meshing, but cook the roast in the meshing.

I marinaded the chunk in a bowl of olive oil and black pepper.  I  poked the meat and inserted cloves of garlic, using two full heads of garlic.  That did leak flavor into the meat.

Elizabeth cooked it for a half hour at 450 and then for an hour at 325.  It came out underdone and we microwaved our plates with the undercooked russets for a couple minutes.

It was very good.  We took the rarest center part and put it in the oven for another fifteen minutes.  

It is still rare, but very tasty.

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PORK BELLY

 I got ten pounds of pork belly from Prime butcher in Stuyvesant Plaza.  

I tried to remove the rind as was shown on utube, but I was not getting it easily and sometimes I was taking too much.

This rind does not look like other rinds I have seen.  It is more just like thin skin.  So, I took a couple pieces and fried them up with eggs.  Tasted fine.  

I checked out recipes for doing the pork belly in  the oven, but all seem to want a spice maranade and that with a good bit of salt.  One called for coating the rind with salt, saying that would help crisp it.  I can't have that much salt, even if a good bit of it is tossed away after the first cooking.

Tomorrow I'm going to try the slicer on the belly, rind and all.

next day

The butcher says they try to get belly with minimum rind and that explains why this is very different from other rinds I have encountered.  I ran four pounds through the slicer and managed.  But it was not smooth.  It did better cutting with skin side down.  But basically I had to turn it on and off for each peice.  Tasted fine however.  I ended up left with one slice that was rind and skin.  I cut those into little chunks and put them in the deep fried.  They turned out very tasty.

The other half I am doing in the oven.  

Confusing was the recipes that had celcius settings.  Pork belly must be more popular in celcius countries.  

50 minutes on 425 F

25 minutes on 375 F

I used the folding rack and placed it in the glass oven pan.  I did not use parchment as I want to collect the pork fat in the pan.  

Another recipe called for cooking at 350 but for four or five hours.  Seems pretty long.

Well, it cooked up nicely, but doesn't now look like bacon.  I sliced it and got pork slices that will be fine for breakfast eggs.  I saved the fat.  A few all fat slices went in the deep fryer as cracklings.

Hard to know exactly what to do next time.  I guess I'll see as I try to two forms of it.

SLOW COOKER BLACK BEANS OR BLACK EYED SUSANS

 I cooked some black beans (soaked in water overnight) with garlic powder in veggie juice of about two and a half cups.  I added in small bite sized pieces of pork that had been fried up with red peppers.  Spices were turmeric, black pepper, regular granulated garlic, the last bit of Mrs. Dash spice, some Benson's.    

I cooked it on high for about three hours and then on low for a couple more.  That was the right amount to produce well cooked beans but not mush and the liquid kept it from burning on the bottom.  Elizabeth liked it, but thought the pork had too much turmeric from the first cooking.  Also, she can only eat small amounts of beans without difficulty.

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1/5/2021

I soaked one bag of black eyed susans overnight.  Drained and rinsed.

I put them in the liquid left from my slow cooked pork shoulder after skimming off the fat from the top.  I added the small bone.  I cooked them about two and a half hours on high.  They turned out very, very good.  It would be hard to duplicate exactly the spices, but even Elizabeth liked this soup except that she does not like the texture of beans and these reminded her too much of lima beans.

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May 14, 2021

Elizabeth's birthday in Meadowcrest, Florida

Two bags of black beans soaked overnight

Add paprika, Benson's, tarragon, shreds of carrot, chopped onion, chopped fresh garlic, tumeric, black pepper, some chopped greens, browning and a bit of fat from pork belly.

On the top I put a skinless chicken breast for flavor, but not to be cut into the soup.

Covered with water.

Cooked on high.  Expect to cook at least five hours.  I'll check after three and turn it to low.

BAKED CHICKEN BREASTS WITH RIBS AND SKIN

 October 25, 2020

It is good to take a look at two chicken recipes.  President's chicken and Eileen likes this.

However, today I preheated to 350 and upped it when I put the breasts in.

Glass baking dish and parchment paper

Peanut oil on top with black pepper, thyme, california garlic, and tumeric

APPLE BLUEBERRY SAUCE

 I peeled and cut up some apples that were cheap, but not as satisfying as the honey crisp I usually buy.

I put them in a bowl with frozen blueberries and added some cinnamon and some Truvia brown sugar.

I microwaved them twice for ten minutes, each time on power level 3.

Then I hand mashed them with the potato masher.

Very tasty.

TANDORI LEFT OVER PORK

 I still had a good amount of the pork shoulder.

I missed in a white bowl 3 fine scoops of Greek yogurt and what looked like the right amount of  tandori.  It turned out to be a bit too spicy., but still good.

Elizabeth did not like it because it was very spicy and some of that was hot.

I then coated slices of pork with the mixture, put it in that larger bowl, covered it, and let it sit for a day.

I added Benson's at the table.

Warming in the microwave dried out the sauce.  I'd add a bit of butter to it next time.

TANDORI CHICKEN

Here is a good overview with four ways to cook the tandori

https://www.wikihow.com/Cook-Tandoori-Chicken 

In romertopf

http://www.ukrainianclassickitchen.ca/index.php?topic=6636.0

https://vitaclaychef.com/blogs/recipes/tandoori-chicken-in-clay

https://www.allrecipes.com/recipe/50347/indian-tandoori-chicken/

rOMERTOPF

http://www.ukrainianclassickitchen.ca/index.php?topic=6636.0

CHICKEN FRANCAISE FROM ROSA

 http://www.recipe30.com/chicken-francaise.html/?fbclid=IwAR1Ipz7NOrY1uuvVqRIE22QmZvP3SNNZUY550HYPHAn18sQxor2eSH4JSmQ

PORK IN MUSHROOMS AND FRESH GARLIC

 We had four thin sliced, lean pork chops and some strips of pork ribs.  I sautéed them in olive oil and butter along with chopped garlic and black pepper.  Later, Elizabeth used some rosemary.

I browned the pork and then let it cook slow in a covered pan.

It was tender and tasty.  Some of my favorite.  The mushrooms added a perfect flavor.  

We had them tonight for the last meal with Cory and Katie before they head off to Lakeside and then home.

PORK LEFT OVER IN ONION AND GARLIC

 From this rather tough roasted loin I cut chunks and sauteed them with fresh garlic, onion, red pepper, and Trader's Joes salute spice.  That seemed to make them more tender.

O my dish I added sour cream and Benson's salt substitute.

I also sliced some very thin and that work fried with eggs for breakfast.

PORK LEFT OVER IN VINEGAR WITH CABBAGE

 The pork loin I cooked was very tasty but a bit tough.  I sliced some of it very thin and cooked it in the fry pan in balsamic vinegar and white wine vinegar along with some cooked cabbage.  I added pepper and garlic.  It was very good and much more tender.

INSTAPOT STEAK CARROTS ONION

 I had some rather tough sirloin, so I decided to just try it in the instapot and see.  I could sear it in the pot, but I just browned it quickly in the fry pan and then put it in about three quarters of beef broth.

I added these spices

Worchester Sauce

granulated garlic

black pepper

Benson's masterpiece meat spice

I put in a yellow onion cut in pieces and topped the steak and onion with small, already peeled carrots.

I set the time for five minutes.  I then let the steam escape slowly for five more as that is supposed to not make it so tough.

RESULT:  The steak was just as tasty as pan fried, but not much less tough.  I think 5 minutes is too much for medium rare.  It ended medium.  Carrots cooked well. Spices were good.   I used Benson's salt at the table.

BEEF STEW

I bought a cheap cut of steak and cut it up for stem.  Actually, I fried a piece and ate it and it was just as good as other steak.  Hard to know.

I added in cut up russet potatoes and carrots.  Eliz bought the already peeled carrots, and that is usually not my pick.

I cut up some white and two red onions.  Tossed in some california garlic and cooked the mess in beef broth.  Later I saw that most recipes call for corn starch, so I stirred that in along with Worchester sauce.  I cooked it most of the day and it turned out very tasty.

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https://www.tasteofhome.com/recipes/slow-cooker-beef-stew/
 

Things to consider

mushrooms

peas

worchester sauce

garlic

I don't want tomato paste

red pepper

corn starch to thicken

I like thyme but not elizabeth

Once it is cooked, take out a bowl and add sour cream and thyme

CHICKEN WING CREAM CHEESE DIP

This is tasty, and I made it once close to the recipe, but Aug 31 I did this"

Sliced a chicken breast into strips and fried it while I mixed the other ingredients

Container of honey walnut cream cheese from Price Chopper.  I did not like this as much as Brugger's, but it is low salt, and this was a way to use it up.  Fine here.

Half cup of Marie's blue cheese

Half cup of sour cream

some turmeric

some black pepper

no salt  no Benson's 

My own homemade jalapeno dip with a quarter chopped jalapeno added.  Added a nice spice but did not overwhelm anything.

I used the shreaded cheese (low salt) from Hannaford.

I forgot about using the cheese as a topping.  I just mixed it in with the cooked chicken and then microwaved until the sensor said it was hot.

Very good.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup cooked chicken breast
• 1/2 cup Buffalo wing sauce
• 1/2 cup ranch or blue cheese salad dressing
• 2 cups shredded Colby-Monterey Jack cheese
• French bread baguette slices, celery ribs or tortilla chips

Powered by Chicory

Directions

• Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.
• Bake, uncovered, 20-25 minutes or until cheese is melted. Serve with baguette slices.

SALT FREE SAUSAGE

Healthy No Salt Sausage

• 3/4 pound ground meat (originally pork, but turkey works great)
•  1 tablespoon dried parsley
•  1/2 teaspoon paprika
•  1/2 teaspoon rubbed sage
•  1/4 teaspoon fennel seeds
•  1/4 teaspoon onion powder
•  1/4 teaspoon black pepper
•  1/4 teaspoon ground thyme

Obviously, you can adjust to taste.

This can be either browned as loose meat or shaped into patties.

Mom got this from the dialysis clinic before she had her transplant, but we still use it all the time. One of our favorite dinners is rice (1 1/2 cups cooked), canned tomatoes (28-ounce can), and 1 recipe of this, and we usually add a chopped onion and chopped bell pepper. We used to use plain hamburger but this is much better. I think it would also be great in breakfast tacos.

Healthy No Salt Sausage

• 3/4 pound ground meat (originally pork, but turkey works great)
•  1 tablespoon dried parsley
•  1/2 teaspoon paprika
•  1/2 teaspoon rubbed sage
•  1/4 teaspoon fennel seeds
•  1/4 teaspoon onion powder
•  1/4 teaspoon black pepper
•  1/4 teaspoon ground thyme

Obviously, you can adjust to taste.

This can be either browned as loose meat or shaped into patties.

Mom got this from the dialysis clinic before she had her transplant, but we still use it all the time. One of our favorite dinners is rice (1 1/2 cups cooked), canned tomatoes (28-ounce can), and 1 recipe of this, and we usually add a chopped onion and chopped bell pepper. We used to use plain hamburger but this is much better. I think it would also be great in breakfast tacos.

It's not as strong as real sausage but it does add a nice flavor, which it really helps if you're trying to reduce fat and are using very lean ground meats.It's not as strong as real sausage but it does add a nice flavor, which it really helps if you're trying to reduce fat and are using very lean ground meat.ts.

PORK CHOPS ON THE GRILL

Made a fine charcoal fire laced with some hardwood.
Marinated four pork chops in olive oil and California syle garlic.  Put slices on each side and poked holes so the marinate could seep in.  All day.

Put them on the fire, closed the whole thing down to just smoke, and let them cook.
These were center cut chops with no bone, but they did not dry out with the garlic and oil in them
I did not get as much smokey taste as I had hoped, cut I don't think these hardwood pieces are as good as the beech I've used before.
It was good enough.
Elizabeth loved it. 
I served it with Russet potatoes and lightly boiled frozen corn.
I was pretty pleased with the result.

SUMMER VEGGIE BACK TO TRY

Easy!!
Onion, tomato, zucchini, yellow squash, you can also use eggplant - Slice thin. After drizzling on olive oil, sprinkle on Italian seasoning, lemon pepper, sea salt, onion & garlic powder. Then mozzarella. Bake 375 approx 30 min, just depends on how firm you like your veggies.

The slices were put on edge and upright in a glass baking dish.

QUINOA BREAD MACHINE BREAD

https://breadmachinerecipe.net/quinoa-bread-machine-recipe/https://breadmachinerecipe.net/quinoa-bread-machine-recipe/

Tried this on July 17 but used 3 cups white to a half cup quinoa for a 2 pound loaf.
Note that the yeast is handled differently for the bread machine.  No warm water build up.
Lucinda powder was substituted from sugar and I just used one teaspoon.

Did choose a light crust.

The settings on the bread machine still confuse me.  I hope I got basic.

It turned out to be very tasty but should have baked a bit longer as it is chewy.
It was plenty sweet enough. 
After cooling it was better texture, but it should have been baked longer.  I think the basic setting set it for about two and a half hours.  Next time I'll try to add time.  However, I just don't get the menu on that selection.

LONDON BROIL ON THE GRILL

I have not been grilling much, so the today I picked to do a London broil and then came thunderstorms and a huge and heavy downpour.

I still did the grill in the garage.

London Broil is a tough cut.  I pounded it a bit.  Flavored it with pepper and California garlic.
It cooked ups well, with a good medium rareness and was very tasty.  But tough.

When I was young and broke and going to class days and key punching nights, I used to grill these when they were on sale.  I remember one in the backyard on Clinton Avenue.  Frank was just a few months old and he puttered about in the nice yard with me.  That yard was a real treat with large old trees and plenty of open space.   I remember being very happy.
Out grill was a cheap one with no cover, so it took work to cook a thick piece of  beef.  I had to monitor it.  Margot must have cooked the rest of the meal indoors.
Funny what we remember.

INSTAPOT CHICKEN AND POTATOES CARROTS MUSHROOMS

I used three breasts with ribs.
Spiced with paprika, california blend garlic, pepper
Added two large portobello mushrooms
I cup water and a bit more.

Used the poultry setting and it automatically loaded it for 15 minutes.

It cooked up fine.

((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((

August 6, 2020\

Four breasts with bones and skin.

They were a bit still cold from thawing.  

***************************

No results from august listed, but as I remember I had to cook them for a longer time and attributed that to their not being thawed.

**************************

September 2020

Four breasts with ribs cut in half.

nine portobella mushrooms whole

three carrots peeled and cut in thirds

one white onion sliced

last of the garlic skypes

spices

granulated garlic

paprika

black pepper

turmeric

21 salute Trader Joe's

Set one layer of chicken on the rack skin side up.

put in carrots, mushrooms, skypes

Pour in one peanut butter jar of veggie juice and one small bit as well.

Add half the spices

Put second layer of chicken

Layer of white onion

Other half of spices

Leave on the counter for a half hour to warm a bit.

Use the poultry setting but add 5 minutes.

This turned out to be too spicy for Elizabeth who especially disliked the turmeric.  I loved the whole concoction.

)))))))))))))))))))))))))))))))))

May 14, 2022

Just wanted plain cooked chicken. Four split breasts. These were mostly breast with very little rib.  On sale for 99 cents a pound. Cup of water.  No spices.  

I reheat some with tandori, some tumeric, some black pepper mixed into a sour cream and a bit of olive oil.  I put it in the square caserole and microwaved for ten minutes on power level 7.  It came out very tender, very spicy, and just very good.  Elizabeth would not have like it, but there are other breasts with no spice.  

Needs garlic next time.

Pushed poultry and added 5 minutes.  

LOBSTER IN PAN OR INSTAPOT

Hard to figure time on boiled lobster.  Elizabeth said about 3 minutes but I remember from last time it was more than that on the package.  Could it be 11 minutes.  Seems long.  Most of what I read is about that time. I'll try it.

INSTAPOT

3 minutes, high pressure, quick release, 4 cups of water, trivet, ~1.5-2lb lobster. Caught by a friend I stayed with in Boston this weekend. Made two in a row this way, both came out great.

Had trouble finding much beyond lobster tails anywhere online in an instant pot. Make sure they were alive just before cooking. Zoidberg-y red shelled, tails curled tight when done, tail meat 135degreesF. If you've made it this far, hope it helps :)

********************************************************

Another poster went to 8 minutes.

******************************************************

Another went with just two cups water and a cup of beer.  4 minutes

Not successful.  I got good steam, but it never started the timer.  We took it out cooked, but felt like the steam gadget was not working, just leaking, not sealing.  I think we are back to cooking them in boiling water and a large pot.

I've researched and it much more than three minutes.  At least nine of ten.  I may do eleven.  Time for two lobsters is the same as for one.

BONNIE'S BEER BATTER FRIED FISH AND MALT VINEGAR 2 | Just A Pinch Recipes

RACK OF LAMB

After thirty minutes the lamb was still undone, so we put it in for another ten minutes.

I am wondering if the stove holds the heat well because this seems to happen often.  Of course, we like our lamb done more than some do, but this was really undercooked.

How to Make It

Step 1

Prepare the racks of lamb at least 1 hour (or up to 4 hours) before cooking: Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, cover, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperature an hour before cooking.)

Step 2

Preheat oven to 425° F. Heat a roasting pan in the oven for 10 minutes. Pat the racks of lamb dry with paper towels and coat lightly with the olive oil. Place the racks flesh-side down in the pan. Roast 15 to 20 minutes or until an instant-read thermometer inserted in the thickest part reads 145° F for medium rare (the temperature will rise about 10° when the lamb is out of the oven). Transfer the racks to a carving board. Let rest for 10 minutes. Slice between the ribs to separate the chops for serving. Garnish with the fresh herb sprigs.

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August 5, 2020

Again the cooking time was not enough.  I did preheat the oven, but not the glass roasting dish.  It took more than ten extra minutes to get the red out.  Very frustrating.

One recipe suggests tenting it for fifteen minutes after cooking.

see recipe
https://www.realsimple.com/food-recipes/browse-all-recipes/roast-rack-lambhttps://www.realsimple.com/food-recipes/browse-all-recipes/roast-rack-lamb

November 20,2020

This time I made a dry rub of rosemary, garlic, black pepper..  I rubbed it into the fat and cut some small slices and poked some holes, and sprayed with garlic oil.  

I did preheat the pan.  I put the rack of lamb on parchment and it was easy to lift it into the preheated pan.

This time I tried 400 degrees for what I wanted to be an hour.  

I fell asleep and it was an hour and fifteen minutes.

Some of the lamb was cooked through, but some was red inside.  This tells me to rotate the pan while cooking.

The big problem was that spice rub and fat burned on the outside and detracted from what was otherwise a good tasting lamb.

Some recipes call for cooking it fat side down.  I'll try that next time.

I'll also try basting with lamb juices or olive oil.  Or perhaps peanut oil as it is better for deep frying and might be better here.

I'd quit altogether and just by lamb chops, or the butterflied legs, but this was a very tender and delicious cut.

HOMEMADE CHIAVETTA'S

Homemade Chiavetta’s
2 quarts vinegar (I used half cider and half distilled)
1/4 cup salt
1/4 cup pepper
1 head of garlic
2 tablespoons ground ginger
2 tablespoons ground mustard powder
1 teaspoon ground cloves
1/2 cup poultry seasoning
2 tablespoons cornstarch
Place garlic cloves, all the dry ingredients and 2 cups of vinegar in a blender and blend on high
for a minute or so. Pour the mixture into a saucepan and heat over med-low, stirring, until it
starts to boil and the cornstarch thickens up the mixture. Remove from heat and mix with
remaining 6 cups of vinegar and allow to cool. Store in used vinegar bottle until ready to use.

July 17. 2019

Frank sent this recipe.
I did not make a quart, but made half or perhaps a bit less, using all the vinegar I had, a mix of Apple Cider and white wine.

I had to use whole cloves, but otherwise I stuck to the recipe, except of course for the salt.
I was amazed at how many spices this took, spices I rarely use too.  Cool.

It is quite good.  I almost followed the recipe exactly.  I put down pounded thin chicken breasts and put them in a bowl for soaking overnight.

I fried up one and doused it with the sauce.  It was good, but I like it stronger.  I'll get that if the chicken sits in it overnight.

I know Frank uses it on the barbecue, and I may do that, but I rarely fire up the charcoal.  A good bit of work.  Still, I have some steak too that I could grill.  

From a pork shoulder I have some pulled pork like pieces, and I'll try the sauce on that too.  I imagine it will be quite tasty.

****************************************************
I went spices wild.  I used:
whole cloves
lots of poultry seasoning
turmeric
black pepper
garlic powder
ginger
corriander
mustard powder

I used mostly red wine vinegar but some organic apple cider.

I did not blend in the blender. This was a mistake.   Better to blend well.
I cooked it for a while and stirred.
Then I added the corn starch and cooked some more.

MAKING PIZZA

I finally made some pizzas from the no salt pita bread.
They were very good.
The sauce was a Tuttorosso no salt added tomato sauce and some salt free paste, spiced with Italian mix, garlic powder, onion powder, black pepper, Benson's salt.
Covered with cooked red peppers

The cheese was asiago low salt topped with fresh mozzarella (4% of daily salt allowance)

I baked the pita for a while at 350, added the ingredients and then baked until the mozzarella looked melted and done.

The left over pizza I fried in olive oil, covered.  I fried it too hot or too long, but it was still good and it was crispier that way.

Next time I'll try frying the pita first.

Perhaps I should go up to 400 as well when I cook it.

BREAD MACHINE RYE

https://www.food.com/recipe/superb-rye-bread-bread-machine-395966
https://www.food.com/recipe/superb-rye-bread-bread-machine-395966



I tried the bread machine, but I could not get it to work.  Elizabeth got it working, but I don't really know how.

7/8/2020

Still weak on the settings of the machine.  I hope I got this one right.  This time I used a video

https://www.bing.com/videos/search?q=bread+machine+rye&docid=607998301904308093&mid=A56727340BAE995560E6A56727340BAE995560E6&view=detail&FORM=VIRE

https://www.bing.com/videos/search?
q=bread+machine+rye&docid=607998301904308093&mid=A56727340BAE995560E6A56727340BAE995560E6&view=detail&FORM=VIRE


I very much liked using the video.  It was easier than a printed recipe and very basically explained.  I think I got the size of the loaf right, and I know I got the C crust, but getting basic option did not seem easy and I may have gotten one of the others.

I like it that I don't have to mix anything.
I used just half the brown sugar and put in one and a half of each white and rye flour.
We'll see.
Turned out okay, just a bit dry.  Still good with melted butter, nice chewy texture.

low salt hot dogs

Ingredients

(Pictured without casings.)

• 1 cup old-fashioned rolled oats
• 1 pound lean ground pork (see notes below)
• 1 pound lean ground turkey (see notes below)
• 2 large egg whites, lightly beaten
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 4 teaspoons ground dry mustard
• 1-1/2 teaspoons dried thyme leaves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground mace
• 1 teaspoon ground sweet paprika
• 1 teaspoon salt (see notes below)
• 1-1/2 teaspoons freshly ground black pepper

Grind the oats in a large processor until fine. Remove. (If you have a mini-processor, use it for this step. It grinds the small amount of oats better than the large processor.) Place the ground pork and turkey in the processor. Process until very fine, using the pulse button occasionally. Add the oats and remaining ingredients. Continue to process until a paste, making certain the mixture does not start to heat from the motor. (To taste for seasoning, form a small amount into a little patty. Cook in a small skillet or in the microwave until thoroughly cooked. If needed, add more salt, pepper or spices to the meat in the processor and process again.) Transfer the mixture to a large bowl, stirring well to make certain all of the seasonings are combined. Cover and refrigerate for 1 to 2 hours.

There are several choices for forming the hot dogs. As stated above, they can be passed through a sausage maker using hot dog-sized casings, twisting at about 6-inches to form links. (I will try that soon, because I do like the 'snap' when biting into a hot dog with casing.) Alternately, you can shape the meat into patties for use in hamburger buns. That would be a little easier to handle, but I like the traditional hot dog shape in a hot dog bun. Take 2 ounces of the meat and shape into a ball. Roll each ball between your hands until it forms a log about 5 inches long, making certain it is fairly uniform from top to bottom. (Do not roll the hot dogs too thin because, without the casing, they might break apart when cooking.) Place on a baking sheet lined with waxed or parchment paper.

Place half of the hot dogs in a large skillet. Add enough water to come almost halfway up the meat. Bring to a boil over high heat. Reduce heat to medium and simmer, gently turning occasionally with tongs, until thoroughly cooked, about 15 minutes, depending on size and thickness. Place on a clean baking sheet lined with paper towels to dry. Proceed with the remaining sausages. At this point, the hot dogs can be grilled or browned in a skillet for immediate serving. Alternately, they can be individually wrapped, placed in plastic bags and refrigerated for several days, or frozen for up to 6 months, just like you would do with store-bought hot dogs.

Notes: If you are concerned about using the oats as a filler, don't be. They only help to bind the meat with no noticeable flavor or texture while adding some beneficial nutrients and fiber. You can substitute quick oats, but not instant. The pork I use is 90% lean, and the turkey is 93% lean. You can use leaner, as well as just one type of meat. If your store packs ground pork or turkey in slightly larger amounts, it will not make a difference in the other ingredient amounts. Just cook a piece and taste for seasoning as noted above. As for the salt, I always cook with kosher salt. A teaspoon of kosher salt is less than a teaspoon of table salt since the grind is coarser. Furthermore, I have become accustomed to using much less than indicated. Adjust the amount of salt to your taste, using less if you are on a very strict low-sodium diet or more if you prefer a saltier hot dog. Remember, you can add any seasonings after tasting, but you cannot take them out so, when in doubt, start with less.

SWEDISH VISITING CAKE

Swedish Visiting Cake

Thin and light with a golden sugar crust and a soft and chewy interior, this Swedish tea cake recipe from award-winning cookbook author Dorie Greenspan is the perfect holiday treat to serve to guests.

From “The Sweet Life: Holiday Baking with Dorie Greenspan,” November/December 2019

Yield: 8 to 10 servings

Ingredients

• 1 cup (200 grams) granulated sugar, plus more for sprinkling
• Grated zest of 1 lemon
• 2 large eggs, at room temperature
• ¼ teaspoon table salt
• 1 teaspoon pure vanilla extract (optional)
• ½ teaspoon pure almond extract (optional)
• 1 cup (136 grams) all-purpose flour
• 1 stick (8 tablespoons) unsalted butter, melted and cooled
• ¼ cup sliced almonds

Instructions

Center a rack in the oven and preheat to 350°. Butter a seasoned 9-inch cast-iron skillet, a 9-inch round cake pan, or even a pie pan.

Pour the sugar into a medium bowl. Add the lemon zest and blend with your fingers until moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts, if you’re using them. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.

Scrape the batter into the skillet and smooth the top with the spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you’re using a cake or pie pan, place it on a baking sheet.

Bake until the cake is golden and a little crisp on the outside, 25 to 30 minutes; the inside will remain moist. Remove from the oven and let cool for 5 minutes, then run a thin knife around the sides to loosen it. You can serve the cake, warm or cool, directly from the skillet or turn it out onto a plate, then flip it right-side up onto a serving plate. Well wrapped, it will keep for about 5 days at room temperature or up to 2 months in the freezer.

NO DOUGH PIZZA

NO DOUGH PIZZA

NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 15-17 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted