Thread Number: 82531  /  Tag: Recipes, Cooking Accessories
Shelter At Home Cooking: Show Us Yours!
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Post# 1066008   4/5/2020 at 08:40 (234 days old) by Frigilux (The Minnesota Prairie)        

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Watched Kevin & Ralph’s (Cavalcade Of Food) “Wellness Check-in Coronavirus” video over coffee at about 5:00 this morning and took Kevin’s advice to go through the cupboards, pantry, fridge & freezer for a bit of inventory.


The result? Homemade pizza!


Had a few things that needed to be used up, so raided the fridge, made dough and by 8:30 it was hot out of the oven. Pepperoni, Italian sausage, mushrooms, black and green olives, red bell pepper and onion.  One of my downstairs neighbor’s kids just emerged from their apartment and said “God that smells good; is that pizza?”  Had to chuckle.


Several here have posted great photos in various threads of what they’re cooking under quarantine; thought I’d create one specifically for that purpose.  Feel free to post photos of whatever you’re making over the next few weeks!


Take care and happy eating, everyone.


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Post# 1066014 , Reply# 1   4/5/2020 at 09:53 (234 days old) by chachp (North Little Rock, AR)        
This should be a fun thread, great idea!

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Last week I had some potatoes going bad so I dug out the dicing attachment to my food processor diced them up and made hash browns.  I think I've only used it once.  It worked better than I remembered it.


I made chicken cutlets with artichoke hearts and capers.  It's an easy recipe that has the right amount of steps when you're killing time.  Read that to say it's a little tedious to make but well worth it in the end.  It's very tasty.


Last weekend I made pizza.  Not so much because I accidentally ordered a 20 lb. bag of 00 flour but just because I'm Italian and if I don't make pizza at least once a week I could loose my card.  Hint: when ordering flour on Amazon pay special attention to the quantity.  LOL 


Finally, yesterday I had some old bananas so I made banana muffins.  There was a lot of batter so I made a loaf too.


I haven't photographed everything.  I've been cooking every meal because I'm still a little leery of even the drive through lines.  It's been fun digging out old recipes.  As awful as this virus is, being forced to stay home has really changed a few priorities.  On the weekends we would generally spend both days away from the house doing this and that.  It's been really nice to "reconnect" with our home and just slow down a little.  I hate that it is at the cost of this horrible virus.  


We did run out yesterday for a few things and I wore gloves and a mask.  I didn't go in the store I just hung around a little in the parking lot but it was good to get out.  As I opened the car door with these things on I thought to myself, is this our new normal?  I sure hope not.

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Post# 1066015 , Reply# 2   4/5/2020 at 10:01 (234 days old) by Kenmoreguy89 (Valenza)        
Phoros from

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The last couples of days....

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Post# 1066024 , Reply# 3   4/5/2020 at 10:44 (234 days old) by combo52 (Beltsville,Md)        
I Have Been Doing A Lot Of Cooking

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The freezers are getting full.

I did 16 Qts of Chili, Then 16Qts of been and ham soup, baked ginger cookies, then roasted a chicken and made 12 Qts of chicken corn soup.

Took pictures of some of it.

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Post# 1066027 , Reply# 4   4/5/2020 at 10:53 (234 days old) by Jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers)        
For one person

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I have been doing a whirlwind of cooking, but it is on all new equipment so there is a motivation there to try it all out. And so far am loving my new Range and Cooking Chef!!


Grilled cheese with velveeta & bread n butter pickles. 

Broiled haddock with bay scallops.


Hot Chocolate pudding !!!


Korean seafood pancakes, Stouffer's famous red sauce ( recipe very hard to come by) with tempura shrimp. 


Fresh red grapfruit juice in my pulled out of the closet Vintage Vitamix!! 


Oh , and the Quarantini of the day was "Bloodlines"= Tequila, tart Cherry juice, quinine with orange bitters.



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Post# 1066035 , Reply# 5   4/5/2020 at 11:20 (234 days old) by twintubdexter (Palm Springs)        
All these photos make me hungry

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Hard to believe that the last "food" I've eaten was 6 days ago. Since then all I've had was decaf coffee and clear chicken bullion. Today is "clean-out" day...oh joy! Tomorrow is colonoscopy followed by colon surgery on Tuesday. I'm hoping my last few day's diet will make today a little easier. Please keep posting your stay-at-home cooking creations. They all look delicious. Look at those bread loaves on the next post. They should be on the cover of "Gourmet Magazine'".


I eat this, close my eyes and pretend it's Thanksgiving dinner, but my stomach says "get real'...

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This post was last edited 04/05/2020 at 12:49
Post# 1066047 , Reply# 6   4/5/2020 at 12:14 (234 days old) by petek (Ontari ari ari O )        

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We haven't really changed our eating habits other than I've been making a lot more bread.

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Post# 1066048 , Reply# 7   4/5/2020 at 12:19 (234 days old) by wiskybill (Canton, Ohio)        

I have a vintage GE waffle iron that I was going to part with and decided to try the never used grill side of the plates.

Found enough ingredients in the fridge and freezer to get started. Chicken, peppers, onions, mushrooms, cheese, taco sized tortillas, sour cream and salsa.

Seasoned the grill plates and it was the perfect size for two at once. You could also use a larger tortilla and fold it over. Didn't take pics of the actual quesadillas, but this is how it was done. I think I'll keep this waffle iron for a while now.


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Post# 1066052 , Reply# 8   4/5/2020 at 12:52 (234 days old) by ea56 (Cotati, Calif.)        

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I’ve been finding that I now need to carefully ration just about everything to prepare for the possibility that I may not be able to buy many things, like butter, only have 2.5 lbs left, eggs  only 5 left, flour have enough for 3 wks, sugar only 4 lbs, lettuce, tomatoes, green onions, the list goes on and on.  


We do have enough food on hand to eat for 3-4 wks., but this is going to require creativity and smaller portions, which won’t hurt us at all.


But in light of the shortage of just about everything, at least I’ve always kept lots of backup staples on hand.  I can’t imagine the panic that those who were in the habit of only buying for a few days at a time are going thru, especially those that don’t have very good cooking skills. I can make a meal out of just about anything in a pinch, so we’ll get thru it.


I’ve found that meals that I used to cook with 1 lb of meat that I got 4 servings out of can now be stretched to 6 servings without feeling deprived.  It’s kind of like what our ancestors went thru during the rationing of WWII.


Tonight and tomorrow night we will have Italian Sausage and Peppers with Penne using 2.5 sausages each night cut into slices and browned with the peppers, onions and garlic., and for Tues. thru Thurs we’ll Chili Verde and grilled flour tortillas, using 1 lb of lean boneless pork chops and canned pinto beans.  I plan a weeks dinners ahead of time.  For lunch we have 1/2 sandwich each with an apple or 2 tangerines, and thats plenty.


It helps to plan ahead.



Post# 1066069 , Reply# 9   4/5/2020 at 14:44 (234 days old) by RP2813 (Sannazay)        

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Eddie, I was able to find eggs easily and in ample supply at my nearby Smart & Final.  They were double the price from pre-lockdown days even though there seems to be no shortage.


So far, I've made a batch of split pea soup, which I ate all of over a period of a few days, and a loaf of banana bread.  My buddy and I are sharing stuff we make that's in quantities for more than just one person but it's been more of a one-way street since he over-bought at Costco recently.


I'm going to thaw out some pasta sauce from the freezer.  I can eat pasta every day, and I have a lot of penne.  When that sauce is gone, I'll cook up a new batch.  If I'm out and can find some lamb stew meat, that's what I'll use.  I'm getting a little bored with sausage, and don't have a good meatball recipe.   One of these days I'm going to get a couple of capons.  One for the GE rotisserie/broiler and one for sauce.  My I used to love my Calabrian grandmother's sauce with whole chicken parts in it, and it's even better with a capon.

Post# 1066070 , Reply# 10   4/5/2020 at 14:58 (234 days old) by Revvinkevin (Tinseltown - Shakey Town - La-La Land)        
Chili Verde

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A couple days ago I made a big pot of chili verde! I bought a 6+ lb pkg of pork at Costco and only used 3 lbs of it in the chili verde, but should have used more. After simmering for 3 hours the pork cubes are super tender and itís very tasty!

Itís made from pork, tomatillos, poblano peppers (and/or Anaheim peppers), jalapeŮo, onion, garlic, cilantro, cumin, salt and pepper.


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Post# 1066122 , Reply# 11   4/5/2020 at 20:08 (234 days old) by Cam2s (Nebraska)        

Well so far here Iíve made a cheesecake, banana bread, and just tonight some pumpkin bread In addition to regular meals. The KitchenAid and the power clean have been getting a work out!

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Post# 1066128 , Reply# 12   4/5/2020 at 20:44 (234 days old) by whirlykenmore78 (Prior Lake MN (GMT-0600 CDT.))        

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I made homemade lasagna tonight after a late breakfast of Blueberry Pancakes and Thick Sliced Bacon.

Made the meat sauce yesterday and we had Porterhouse Steak for dinner last night(They were $7.99/Lb @ Lunds and Byerlys).

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Post# 1066143 , Reply# 13   4/5/2020 at 22:54 (234 days old) by appnut (TX)        

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I made vegetable beef barley soup last night and green chili chicken enchilada casserole tonight for dinner.  I still have roast beef in the freezer from a few weeks ago.  

Post# 1066149 , Reply# 14   4/5/2020 at 23:54 (234 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land)        
It was suggested I post the recipe...

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... so here it is!



Traditional Pork Chili Verde



1.5 lbs Pork Shoulder, cubed

1 Tbsp Ground Cumin

1 tsp Kosher Salt

1 tsp Ground Black Pepper

2 Tbsp Vegetable Oil

1 lb Tomatillos

6 Anaheim Chiles

2 Jalapeños

2 Serrano Chiles (note #3)

1 Large Onion

5 Garlic Cloves

1 Bunch Cilantro (about 2 cups)



~ Cut pork into chunks, about 1-2 inches.  Season all over with cumin, salt & pepper.  Set aside.

~ Peels out skins off tomatillos, onion and garlic.  Cut stems off tomatillos. Cut stems off peppers and slice in half lengthwise, remove seeds and veins.  Cut onion in half.


~ Bring 6 cups of water to boil in a Dutch oven or large stock pot.   Add tomatillos, chilis and onion, cook 8 minutes. (note #1)

~ Carefully remove with slotted spoon and put everything in a food processor or blender and process until smooth.  Reserve 1 cup, set aside.


~ In Dutch oven or large skillet on med-high heat, add oil.  When it shimmers, add pork in batches and brown on all sides (don't let it steam). (note #2)


~ Add all cooked pork to Dutch Oven and pour pureed green sauce over and mix thoroughly to incorporate.  Bring to quick boil, cover with lid, reduce heat to low and simmer for 3 hours (or until fork tender), stirring occasionally.  After 3 hours, stir in reserved cup of green mixture.   Serve with warm tortillas or biscuits or bread and enjoy!



Brown pork on sauté setting (again, in batches to brown, not steam).  Place cooked pork in Instant Pot, pour pureed green sauce over and mix thoroughly.  Close the lid, cook @ high pressure for 20 mins and allow natural (slow) pressure release and enjoy.



#1 You can grill, broil (5-7 mins) or oven roast the tomatillos, chilis and onion (@ 400 degrees for 15-20 mins until nicely brown, peel chili skin after cooling) for a roasted or charred flavor instead of boiling.

#2 If you used a separate pan to brown the pork, use 3-4 tablespoons chicken broth to deglaze the pan, then pour into Dutch oven with everything else.

#3 I used only put 1 Jalapeño and no Serrano.




Last week my other half made a Filipino dish called Tinola.  It's basically their version of chicken soup, using chicken broth, chicken thighs, chayote squash, fresh ginger, Anaheim chile, spinach, onion, garlic, S&P.   Lately it's been very ginger forward (read: lots), but I like it! 


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This post was last edited 04/06/2020 at 00:09
Post# 1066161 , Reply# 15   4/6/2020 at 01:45 (234 days old) by ea56 (Cotati, Calif.)        
Thanks Kevin

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for posting your recipe for Chile Verde.  I’mm sure lots of us will give it a try.  It sounds delicious!



Post# 1066167 , Reply# 16   4/6/2020 at 04:09 (234 days old) by TheSpiritOf76 (Goodbye Yellow Brick Road, and OZ All Together. )        
I made the MOST divine.....

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Pot roast a couple days ago! It had the roast in my freezer and decided this was a time for comfort food! I just used an onion, and a couple carrots,and a few stalks of celery rough cut for veggies. With a whole carton of pre made beef broth as the braising liquid. But what made it sooo good, is that I chopped some bacon and started it in the dutch oven, and seared the meat in the bacon fat! Then put the rest in, brought it to a boil to start it,and shoved it in the oven for a few hours! If I had been making something more fancy, I would have blanched the bacon first to mimic pork lardons. But, since this is Kansas, and Yankee Pot Roast, the smokiness was actually quite good! It turned out absolutely wonderful! Meat was VERY tender, and it all had a great flavor, and the broth had simmered to a very nice Aujs! I made a Yorkshire Pudding to go with it, for a Kansas style "Sunday Roast"!

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Post# 1066176 , Reply# 17   4/6/2020 at 06:31 (233 days old) by vacerator (Macomb, Michigan)        
Now that you've all

made me hungry, Thank's! You do realize the gyms are closed. Though I can lift weights at home, the only cardio we can do is walking or jogging. No staionary bike or treadmill, so it's high impact on the feet, etc. Did 7 miles a couple days last week, then had to cut back to 3 or 4, even changing shoes. So not cooking much comfort food this week. We'll have it for Easter.

Post# 1066185 , Reply# 18   4/6/2020 at 07:46 (233 days old) by vacerator (Macomb, Michigan)        
Twintub Joe,

Wishing you a speedy recovery, and excellent health! I have to have a colonoscopy soon also. Had 2 paulips 5 yrs. ago. I'm optimstic though as I'm in better overall health, lost fat weight, and improved my diet.

Post# 1066186 , Reply# 19   4/6/2020 at 07:53 (233 days old) by chachp (North Little Rock, AR)        

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My husband is Filipino.  We make Tinola in our house a few times a month.  We sometimes have trouble finding the chayote though.  Yours looks really good.  I'm not a fan of ginger though so he cuts the pieces of ginger large enough that I can pick them out.

Post# 1066188 , Reply# 20   4/6/2020 at 08:09 (233 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land)        

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Ralph, I also donít like eating the ginger in this soup, I pick it out too. But I do love the very ďginger-yĒ broth!

Post# 1066196 , Reply# 21   4/6/2020 at 09:19 (233 days old) by gansky1 (Omaha, The Home of the TV Dinner!)        

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Have been cooking more, like everyone. Lasagne, tacos, pizza, etc. but the baking has been the fun part - birthday cake last week, cinnamon rolls and yesterday, cookies to "pass" at our Zoom family reunion.

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Post# 1066204 , Reply# 22   4/6/2020 at 09:56 (233 days old) by ea56 (Cotati, Calif.)        

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the fruits of your labor are impressive, especially your piping skills on the frosting of that beautiful cake.  Bravo!



Post# 1066206 , Reply# 23   4/6/2020 at 10:00 (233 days old) by vacerator (Macomb, Michigan)        
Yes, cinnamon rolls please too!

Glad your Zoom reunion wasn't hacked.

Post# 1066213 , Reply# 24   4/6/2020 at 10:47 (233 days old) by Xraytech (Rural southwest Pennsylvania )        

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Iíve been cooking more here too
Saturday I made French toast with a loaf of challah I bought 2 weeks ago
Yesterday it was cabbage rolls, mashed potatoes, green beans & tomatoes, and a focaccia.

Today is a 12 at pot of vegetable soup, and a pineapple upside down cake.

Over last few weeks Iíve made pot roast, rigatoni with meat sauce, fried fish and pierogi, stuffed peppers, Spanish noodles, porcupine balls, shells with velveeta and ground beef.
Most dinners are served with canned green beans, salad, or honey carrots, and either egg noodles or potatoes.

Of course every night itís a cocktail with dinner

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Post# 1066216 , Reply# 25   4/6/2020 at 11:11 (233 days old) by ea56 (Cotati, Calif.)        

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Your Cabbage Roll dinner plate looks just like the Merchants Lunch that the ladies from the Jewish Synagogue in Petaluma, Calif. used to sell once a year to the shops and store employees in Petaluma once a year for a fund raiser in the early 70’s, right down to the canned green beans and mashed potatoes yum.  


My boss was Jewish and he always purchased these delicious lunches for all of his employees, and we looked forward to this every year. It was the first time I ever tasted Cabbage Rolls and I’ve loved them every since.  I’ll have to get some cabbage and make a batch, I haven’t made them in several years.



This post was last edited 04/06/2020 at 12:32
Post# 1066305 , Reply# 26   4/7/2020 at 03:09 (233 days old) by MattL (Flushing, MI)        
Apple Pie for me!

I for one have been loosing weight since the virus locked us down.  Down 6lbs over the past few weeks, eating smaller portions due to inactivity and cutting out coffee with sugar.  Decided I could eat some pie and not worry too much, really only 4 lbs to go to my target weight.


So I used Kelly's pie recipe - 2c flour, 1 c. shortening 1/2 cup water for the crust and a family members apple pie recipe that I think can't beat.  I Picked up some Granny Smith apples at Aldi last week, some of the nicest apples I've seen in a while, almost a shame to use them for pie, but they were  all I had so in they go.  One trick I learned a while back is to peel the apples, cut them in half then scoop out the core with a melon baller, make pie making so much easier.


Not my best job on crimping the crust, but I'm he only one eating it and it was GREAT.


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Post# 1066317 , Reply# 27   4/7/2020 at 06:47 (232 days old) by jamiel (Detroit, Michigan)        

My husband's been putting dinners on Instagram...had planned yesterday to do a chicken parm pasta bake but our after work walk took a little long--pivoted to a chicken cutlets with mushrooms and pimientos in a balsamic sauce and zucchini/tomato/parsley ratatouille in the microwave. We then went to the local soft serve shop to show them some love----they were doing a good job w/social distancing.

Post# 1066318 , Reply# 28   4/7/2020 at 07:12 (232 days old) by combo52 (Beltsville,Md)        
Reply #24

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Looks good Sam, I notice in your first picture you have 2 of the rare Christmas Corning pieces they look to be the 1988 edition.


How did you find these pieces and do you have any others ?


John L.

Post# 1066334 , Reply# 29   4/7/2020 at 09:15 (232 days old) by Xraytech (Rural southwest Pennsylvania )        

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Those are indeed the 1988 Corning Christmas dishes, I got those for maybe $5 each on eBay

I do have other Christmas pieces:
2 of the 1963 casseroles
1969 cake pan
1972 1 qt saucemaker
1974 casserole
1990 casserole
1995 Casserole

Post# 1066360 , Reply# 30   4/7/2020 at 11:50 (232 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land)        

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Last night the other half made another Filipino dish Chicken Adobo, but this time in the Instant Pot. Cooking time (at pressure) just 8 minutes. I can post the recipe if anyone is interested. Itís made with chicken, soy sauce, vinegar, Bayleaf, garlic, etc.

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Post# 1066365 , Reply# 31   4/7/2020 at 13:28 (232 days old) by chachp (North Little Rock, AR)        
Hi Kevin,

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I wouldn't mind the recipe.



Post# 1066412 , Reply# 32   4/7/2020 at 22:50 (232 days old) by appnut (TX)        

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Kevin, me too!!

Post# 1066417 , Reply# 33   4/7/2020 at 23:42 (232 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land)        
†OK here it is:

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Filipino Chicken Adobo 



    • 2 lbs chicken cut into serving pieces (we use boneless/skinless thighs)
    • 3 bay leaves
    • 8 tablespoons soy sauce
    • 4 tablespoons white vinegar
    • 5 cloves garlic crushed
    • 1 1/2 cups water
    • tablespoons cooking oil
    • 1 teaspoon sugar
    • 1/4 teaspoon salt optional
    • teaspoon whole peppercorn


Combine chicken, soy sauce and garlic in a large bowl and mix well.  Marinate the chicken 1 to 2 hours.  
Note: the longer the better.
Heat a large pot (dutch oven) and add oil.
When the oil starts to shimmer, pan-fry the marinated chicken for 2 minutes per side.
      • Pour-in the remaining marinade, including garlic. Add water and bring to boil.
      • Add bay leaves and peppercorns. Reduce heat and simmer for 30 minutes or until the chicken gets tender.
      • Add vinegar. Stir and cook for 10 minutes.
      • Add sugar and salt. Stir and turn off heat.  Serve hot with rice.  Share and Enjoy!
*** If you want to cook in an electric pressure cooker (i.e. Instant Pot), cook at high pressure 8 minutes, then quick pressure release.

Post# 1066424 , Reply# 34   4/8/2020 at 07:10 (231 days old) by appnut (TX)        

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Post# 1066425 , Reply# 35   4/8/2020 at 07:39 (231 days old) by Frigilux (The Minnesota Prairie)        

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Iím making a very traditional, upper-midwestern Easter meal (ham, scalloped potatoes, cheesy vegetable casserole, rolls, pumpkin pie). Made the dinner rolls this morning to freeze Ďtil Sunday. This recipe usually makes a dozen big rolls, but decided to make them smaller this time. Gotta love the smell of bread baking.

Great photos of a wide array of foods in this thread, everyone! Keep Ďem coming. Thereís a lot of kitchen talent in the AW family.

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Post# 1066441 , Reply# 36   4/8/2020 at 09:20 (231 days old) by Jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers)        

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After last nites wonderful bike ride - I was craving a roast of beef.  Since its just me I haven't made one in  a year! So off to the butcher , I got a nice spoon roast. In my new Easy Bake Oven it went! Holy Moly, these new ovens are so sealed when you open the door to check, you get a blast furnace , almost burned off my eyebrows! Hour & half at 400 it was done perfect using the new convect roast feature !! The outside was crispy the inside pink !!! As the roast relaxed out of the oven, I got out my 2 qt Indian pressure cooker and made a single serving of carrots n celery steamed in left over tea. 10 minutes Boom Boom Done. 




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Post# 1066485 , Reply# 37   4/8/2020 at 14:58 (231 days old) by chachp (North Little Rock, AR)        
Korean Spicy Chicken and Potato

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So dinner today is Korean Spicy Chicken and Potato (Tak Toritang).  It's a recipe I found on  I'm always looking for new things to cook and this sounded interesting.  I found it the other day but it required a spice I didn't have so I rang up Amazon and viola!!  It's at the front door.  Like magic.    And no, I didn't abuse my Prime membership. I ordered other things too.

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Post# 1066516 , Reply# 38   4/8/2020 at 17:57 (231 days old) by whirlykenmore78 (Prior Lake MN (GMT-0600 CDT.))        
Pork cheeseburgers with bacon:

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Patties made from ground pork seasoned with Lawry's Granulated Garlic, Pepper, Worcestershire and grilled.  Bacon char-broiled on the grill.  Topped with Provolone and Swiss-American cheeses.   Quite a good burger.  I will make them again.

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Post# 1066804 , Reply# 39   4/10/2020 at 17:31 (229 days old) by ea56 (Cotati, Calif.)        

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I plan on serving the Easter Ham with Au gratin potatoes on Sunday thru Thurs., with either green beans or peas, and I’m baking some rolls.  For dessert I’m making a Pineapple Whipped Cream Angel Food Cake.  I posted this recipe a couple of years ago.  If your interested in the recipe just enter in in the website Super search-o-lator and it will come up.


Then we’ll have a few days of sandwiches for lunch, I’ll take the rest and  dice it and portion in into ziplock bags of about 3/4 to 1 cup each and use to make Pasta Primavera, Frittata, Baked Beans with Ham and maybe some ham salad sandwiches.  Whats left on the bone I’ll use to make some Split Pea Soup.  


It’s an 8 lb. Cooks Spiral Cut half ham. I don’t usually like to buy a spiral cut ham, but these days you take what you can get.  I think I can stretch this bad boy to make easily 14 meals for two, maybe more.  So for $16.00 its a deal that can’t be beat.  I just wing it when I make these dishes, I’m a fly by the seat of my pants cook.  But if pressed I can give guess-ta-ments for the amounts, I usually eyeball measurements, except when baking, then I measure.


Coincidentally, when I made the purchase I also bought two 8 oz. pkgs of sliced cheddar cheese and two pkgs of three heads each of romaine lettuce.  The price tag on the ham said $16.53, so when the checker said that will be $70.86,  I said WHAT!  She said that must be some good ham, it rang up at $60.00!  I said well the price tag said $16.53, if its not that price I don’t want it.  She set a clerk back to the meat dept. to price check it,  apparently the price tag had fallen off somewhere.  When she returned she told me it was $16.00 even.  I guess they felt bad for “grandpa” and knocked off the 53 cents LOL.  So all’s well that ends well.


Tonight we’re having Tuna Sandwiches on toast, Cream of Mushroom soup, carrot and celery sticks and for dessert a 1950’s treat, Jello and Pudding with homemade sugar cookies.



Post# 1066827 , Reply# 40   4/10/2020 at 20:54 (229 days old) by MattL (Flushing, MI)        

Sounds good!  I'm doing a simple dinner for 1. Ham,sausage, yams, macaroni salad, asparagus, with a Lemon curd infused cheesecake and a poppy seed roll for desert.


Funny, I too bought a Cooks spiral cut ham, mine was a bit cheaper @$.88lb, you might pay more but you get better weather in exchange, it snowed a little while ago.

Post# 1066837 , Reply# 41   4/11/2020 at 00:12 (229 days old) by Xraytech (Rural southwest Pennsylvania )        

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Iím still going to make a full Easter dinner even with no company.

I bought a Honey Baked Ham and had it shipped to me, in addition Iíll serve:
Greek lemon potato salad
Roasted asparagus
Honey bourbon carrots
Tomato and cucumber salad with onions
Bruschetta pasta
Dinner rolls
Pineapple upside down cake
Strawberry gelatin

Oh and Iíll be whipping up mai Tais for a pre supper cocktail

Post# 1066852 , Reply# 42   4/11/2020 at 05:54 (228 days old) by Kenmoreguy89 (Valenza)        

kenmoreguy89's profile picture

Kansas vintage cookbook.

From 1920

There is something interesting here


Post# 1066856 , Reply# 43   4/11/2020 at 06:21 (228 days old) by retro-man (nashua,nh - boston,ma)        

I got a 6 lb. semi boneless leg of lamb this week. Trimmed it up and deboned it on Wed. Cut up into smaller pieces and marinated it with ground up mint leaves, oregano, garlic, lemon juice and olive oil, wrapped up in a bowl and sits in fridge till Sunday when it will be place in a covered basket and put on the grill on the rotisserie. Will have that with some rice pilaf made with a portion of the liquid being lemon juice along with fresh spinach and feta cheese. Will be making Greek green beans. These are made with cooking tomatoes with the beans along with the bones from the lamb and small pieces of lamb in it. Can't wait to smell this all cooking.
Happy Easter to all.


Post# 1066904 , Reply# 44   4/11/2020 at 11:29 (228 days old) by ea56 (Cotati, Calif.)        
Phase One of Easter Dinner

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Late yesterday afternoon I made the dough for a doz Crusty Dinner Rolls and a loaf of No Knead sandwich bread.  First thing this morning I formed the rolls and the loaf, let them rise and baked them.  I baked the rolls first, since they take a shorter time to rise, then the bread.


The bread just came out of the oven.  I’ll bake the Angel Food cake this afternoon, then fill and frost it with the Pineapple Whipped Cream.



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Post# 1067130 , Reply# 45   4/12/2020 at 20:28 (227 days old) by ea56 (Cotati, Calif.)        
Hereís Our Easter Dinner

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The photos are of the Pineapple Whipped Cream Angel Food Cake, Au gratin potatoes, Ham, and David at the table with the dinner served along with Crusty dinner rolls, green salads and a bottle of Welch's Sparkling White Grape Juice  We just used our everyday white Corelle, stainless steel silverware, placemats and napkins.  


We have been having a very nice Easter and I hope everyone else has too.



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Post# 1067138 , Reply# 46   4/12/2020 at 21:50 (227 days old) by CircleW (NE Cincinnati OH area)        

All looks really good!

Post# 1067156 , Reply# 47   4/13/2020 at 03:47 (227 days old) by vacbear58 (Sutton In Ashfield & London UK)        
Pineapple Whipped Cream Angel Food Cake

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Would you be so kind as to post the recipe for that please?



Post# 1067173 , Reply# 48   4/13/2020 at 07:55 (226 days old) by Xraytech (Rural southwest Pennsylvania )        

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A few pictures from easter dinner.
Pictured are my roasted asparagus(seasoned with salt, pepper, and Romano cheese)
Honey bourbon carrots
Greek lemon potato salad
Pre-dinner Mai Tais

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Post# 1067176 , Reply# 49   4/13/2020 at 08:12 (226 days old) by chachp (North Little Rock, AR)        
Everybody's food looks so good!!

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My husband had to work yesterday so I did some exciting things.  I shampooed the carpet in the family room and made pizza while binge watching All American.  This staying in is getting really challenging.


Couldn't really do anything outside.  Check out this weather radar.  We got the wind and storms but we were very, very lucky that the tornadoes went around us.

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Post# 1067185 , Reply# 50   4/13/2020 at 09:51 (226 days old) by ea56 (Cotati, Calif.)        

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Alister, thanks for your interest.  The recipe for my Pineapple Whipped Cream Angel Food Cake was already posted about two years ago.  


To access it, just type the it into the Supersearch-o-lator with my user name, ea56 on this website and it will bring it up.  It’s really pretty easy and really delicious, my Mom made it every year for my Dads’s birthday cake,it was his favorite.


Enjoy and stay safe!



Post# 1067190 , Reply# 51   4/13/2020 at 10:37 (226 days old) by vacerator (Macomb, Michigan)        
All look scrumptious!

I miss ham. No one else likes it.
Sorry about the bad weather in Arkansas, etc. Seems ot go with that area, like Oklahoma, Texas, Kansas, Mo., etc. of Tornado alley.
Of course I grew up with Italian, anmd Polish foods for holidays. Mom always served boiled eggs, cold Kielbasa, and Bopka bread Easter morning. Depending upon who hosted dinner, it was either ham, galobki, pierogi, kraut, kielbasa, fresh or smoked. Or pasta with sauce, italian sausgae, meatballs, lasagne, or gnocci, or polenta on the porcelain table top board, with the sauce, and meats spread on it. You sat and ate with fork, knife, and napkin. No plates.
Hubby isn't a huge fan of Polish food, but thats what I made yesterday. Pics wouldn't do the flavors justice. I had both fresh and smoked gourmet shop made Kielbasa, potato/onion, and farmer cheese/combo. pierogi. sauted in butter with browned onions, and brussel sprouts roasted with balsamic and honey smoked gourmet lean bacon. He absolutely enjoyed it all.

Post# 1067228 , Reply# 52   4/13/2020 at 17:02 (226 days old) by vacerator (Macomb, Michigan)        
I forgot that

my Joe made a tasty lemon tart with home made lemon curd. He's a bit of a signature baker. He made a chocolate almond three layer cake for my B.D. last month with chocolate coffee buttercream frosting.

Post# 1067607 , Reply# 53   4/16/2020 at 11:58 (223 days old) by Frigilux (The Minnesota Prairie)        

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It's great that so many of us are baking bread. Few things smell better than bread baking and it's hard to beat the taste of homemade. Supplies of flour, yeast, etc., have been fickle at our HyVee and I have no intention of going there every day to see what arrived on the truck.

Fortunately, I've been stocking up on bread flour since early February and have about 25 lbs. of various brands (King Arthur; Pillsbury; Gold Medal) and about 15 pounds of HyVee's store brand of all-purpose flour.

In a stroke of dumb luck, I ordered yeast from Sam's Club back in December, so there are two 1-lb. bags of Fleischmann's Instant Yeast in the pantry.

I've been making white sandwich loaves, hamburger/sandwich buns and dinner rolls. I use a classic Cuisinart food processor to knead the dough which takes all of 90 seconds. Heavier doughs--cinnamon rolls and rye loaves, for instance--are kneaded by the KitchenAid mixer.

Now for the slightly controversial part: I use dough conditioner (from Prepared Pantry) in all bread/roll recipes--1/2 teaspoon per 3 cups of flour. Pizza dough gets Pizza Dough Relaxer, which makes stretching the dough far easier and produces a crust with a pizzeria-like texture--3/4 teaspoon per cup of flour.

While both dough conditioner and dough relaxer add some chemicals to the mix, I find both advantageous. Sandwich loaves and buns/rolls have a great texture and stay moist and fresh longer. Pizza dough is easier to work with and has what I think is an improved texture.

I know that the whole point for many home bakers is avoiding additives altogether...but I can't argue with the results.

Eddie--you mentioned in a post in the As The Tub Turns forum that you're dosing out yeast parsimoniously. Up to this point, I've always been fairly heavy-handed with yeast, but now that it can be scarce, I've also reduced it to a teaspoon per 3 cups of flour (a standard loaf). Seems to work just fine, although it can take a little longer to rise. If I have anything at this point, it's time, LOL. That was a great suggestion and I wanted to echo it in this thread.

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Post# 1067626 , Reply# 54   4/16/2020 at 13:56 (223 days old) by mrsalvo (New Braunfels Texas)        

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I guess I've taken a more opposite approach since all this shelter-in-place thing started. I've been keeping my foods simple, really simple. Last nights dinner was a baked potato with cream & cheddar cheese, chopped onion, and bacon. After dinner I fixed a pasta salad (cleaned out the fridge) and a tuna salad as well to eat on the next few days.

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Post# 1067765 , Reply# 55   4/17/2020 at 09:47 (222 days old) by Frigilux (The Minnesota Prairie)        

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Breakfast and a movie: Decided a classic full American breakfast would hit the spot this morning, accompanied by the 1935 film 'After Office Hours' starring Clark Gable and Constance Bennett.

Barry: That loaded baked potato in Reply #54 looks delicious!

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Post# 1067819 , Reply# 56   4/17/2020 at 17:08 (222 days old) by perc-o-prince (Southboro, Mass)        

Made some multi-grain bread in the combi-steam oven- still one loaf in the freezer.

We did the traditional ham for Easter. Baked sweet potatoes and sautťed green beans for sides. I also made placek for the first time in maybe 20 years- a traditional Polish coffee cake my mother got the recipe for from her best (Polish) friend.


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Post# 1067840 , Reply# 57   4/17/2020 at 19:52 (222 days old) by ea56 (Cotati, Calif.)        
Tonights Dinner

ea56's profile picture

Salmon Patties, Rice with Sliced Green Onions and Soy Sauce, Mixed Vegetables.  All from the pantry and freezer.



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Post# 1067853 , Reply# 58   4/17/2020 at 20:08 (222 days old) by whirlykenmore78 (Prior Lake MN (GMT-0600 CDT.))        
Tator Tot Hotdish:

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Some Real Minnesota Food.  Most outside our state don't know what it is. I made this for a potluck at a resort I was staying at in Sarasota Fl. and no one could stop eating it and asking what it was and I gave copies of my recipe to folks from Kentucky, Vancouver BC and Denver.  If anyone want's to know how to make it Email me. 


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Post# 1067856 , Reply# 59   4/17/2020 at 21:00 (222 days old) by ea56 (Cotati, Calif.)        
For Deserrt

ea56's profile picture

Banana Nut Cake.   The “new” Sunbeam Mixmaster made it a snap.  And I’d forgotten how fluffy a mixmaster can make a simple butter cream frosting.




PS Reply #60 was deleted as it was a duplicate in error.

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Post# 1067857 , Reply# 60   4/17/2020 at 21:01 (222 days old) by ea56 (Cotati, Calif.)        

This post has been removed by the member who posted it.

Post# 1067895 , Reply# 61   4/18/2020 at 02:24 (222 days old) by MattL (Flushing, MI)        

Made a Challah tonight, first time in decades.  Not bad but the braids did not totally meld together, think I used too much flour on the board when I was making the ropes.  Got tired of french  and rye bread.  A little more work than the others but great flavor and texture.

Post# 1067932 , Reply# 62   4/18/2020 at 08:40 (221 days old) by vacerator (Macomb, Michigan)        
Matt, not necessarily

too much flour. Platting braids is an art. The British call them plattes. Great British baking show explains the numerical order in which to propely platte in bread week episodes.

Post# 1067934 , Reply# 63   4/18/2020 at 09:13 (221 days old) by perc-o-prince (Southboro, Mass)        

Last night was Kung-Pao chicken & brown rice (sake and Sambal on the side).


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Post# 1067935 , Reply# 64   4/18/2020 at 09:39 (221 days old) by chachp (North Little Rock, AR)        

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Lord have mercy they are going to have to bulldoze me out of this house when this is over.  I was bored so I dug out two recipes that my Aunt Mary used to make when I was a kid.  They are tasty and fattening.  Just the right combination!!  I'm not sure they came out exactly the way hers did but we'll see.  Working with pastry dough has never been my strong suite.


Then of course there is always the snacks between meals.

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Post# 1067958 , Reply# 65   4/18/2020 at 14:03 (221 days old) by Xraytech (Rural southwest Pennsylvania )        

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Last night was homemade pizza and salad, using my favorite pizza sauce

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Post# 1067964 , Reply# 66   4/18/2020 at 15:21 (221 days old) by perc-o-prince (Southboro, Mass)        

Hey Sam, looks good! I've been eating more salads and forgot how much I like pepperoncini! Finally picked some up on the last trip- nice to see another aficionado!


Post# 1067981 , Reply# 67   4/18/2020 at 17:06 (221 days old) by petek (Ontari ari ari O )        

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A quick home made cheese pizza tonight. Wasn't on the plans but I was bored and wanted to play with some dough

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Post# 1068007 , Reply# 68   4/18/2020 at 19:07 (221 days old) by Frigilux (The Minnesota Prairie)        

frigilux's profile picture
So much delicious-looking food coming out of AW kitchens.

New to me: I watched a video about the Jollibee fast-food chain and one of its signature meal items is Filipino Spaghetti, a very popular nostalgic comfort food from childhood. What makes it different from typical Italian spaghetti? It employs a sweet tomato sauce and hot dogs.

If youíre skeptical, join the club. However, having made it...itís really goodóin a nostalgic comfort food from childhood way.

There are many recipes for it on YouTube. I ordered the Del Monte sweet Filipino-style sauce online.
Didnít have carrots, but after taking the photo of ingredients, I remembered there was a baggie of chopped red bell pepper in the freezer, so included that in the final product.

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Post# 1068010 , Reply# 69   4/18/2020 at 19:17 (221 days old) by chachp (North Little Rock, AR)        

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I am married to a Filipino,  I showed him the picture of your spaghetti and he gave it a thumbs up.  It looks really good.  I have seen that spaghetti sauce in an Asian store he shops in but I have never tried it.


Being Italian I'm not sure I'd like a sweet tasting sauce but your post has inspired me to try it.  He doesn't eat pork or beef so I will have to figure out subs.  Do you think it would be good with ground chicken instead of pork?  As far as the hot dogs I can find a chicken version without much of an issue.

Post# 1068014 , Reply# 70   4/18/2020 at 20:07 (221 days old) by Frigilux (The Minnesota Prairie)        

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Hi Ralph- My mom was from Italyóa war bride who immigrated in 1947-Ėand I had a good chuckle while making Filipino spaghetti because she would have been horrified, LOL.

Substitutes: Ground chicken sounds like a great substitute for ground pork/beef and as you said, chicken hot dogs are easy to find.

The first bite was a bit of a shock, having never tasted a sweet spaghetti sauce before, but I really wound up liking it and will definitely make it again. I portioned it out into those microwaveable ZipLock containers with the blue lids and froze them.

Post# 1068185 , Reply# 71   4/19/2020 at 17:18 (220 days old) by perc-o-prince (Southboro, Mass)        

Last night we made margaritas, homemade guacamole and salsa and had that with chips. Yum! Planning to do it again next weekend.

Yesterday I tried making bagels for the first time in maybe 20 years. Used a recipe that calls for AP flour but I think I'll wait to try again until I find higher gluten bread or cake flour.

This morning, scratch buttermilk blueberry griddlecakes (Fannie Farmer recipe) and ham.

Luckily the freezer's full of meat, veggies and some fruit, and there's stuff in the pantry. They say MA (Boston) is a hot spot brewing so thank goodness for that! Be safe everyone!


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Post# 1068188 , Reply# 72   4/19/2020 at 17:46 (220 days old) by vacerator (Macomb, Michigan)        
Chuck, perc-o-prince,

are those Johnson bros. dishes from the 70's?

Post# 1068199 , Reply# 73   4/19/2020 at 18:35 (220 days old) by CircleW (NE Cincinnati OH area)        

My Aunt Doris had dishes like those. I'm not sure what brand they are, but she got them sometime around the mid 70's I believe. Some of her dishes said Metlox, but don't remember which ones.

Post# 1068203 , Reply# 74   4/19/2020 at 18:39 (220 days old) by CircleW (NE Cincinnati OH area)        

This post has been removed by the member who posted it.

Post# 1068218 , Reply# 75   4/19/2020 at 21:13 (220 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land)        
Enchiladas or enchilada casserole?

revvinkevin's profile picture



Last Wednesday I made beef enchiladas for the first time.  Honestly I looked at a handful of different recipes, then made a combo of 2 or 3 different of them, as I didn't have the specific ingredients for one.  

In my case i used...

1 lb of ground beef

1 medium onion diced

28 oz can of red enchilada sauce

1 15 oz canned corn, drained

3 cups grated cheese (colby jack & pepper jack) 

Pkg of small flour tortillas


I sautéed the onion, browned the beef, added 1/2 the corn and about 3/4 cup enchilada sauce.   I put the rest of the corn and sauce in a sauce pan and warmed it slightly. I then started to assemble, dipped a tortilla completely in the sauce then put it a plate, put about a tablespoon of meat, then tbsp of cheese, rolled tightly and placed in casserole dish, flap down and repeat.   Once all were rolled, I ladled the sauce over the enchiladas, then covered with the remaining cheese.  Baked at 350 for 30 mins.


Notes: 1. You really should use corn tortillas, not flour (lightly fry each in oil to warm and make pliable before dipping in the sauce).  2. I should have covered with aluminum foil before baking, but forgot that part.  3. Most recipes call for sliced black olives rather than corn.



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Post# 1068224 , Reply# 76   4/19/2020 at 21:46 (220 days old) by ea56 (Cotati, Calif.)        

ea56's profile picture

Those Enchiladas look really good Kevin.  


You know, the last few times I’ve made enchiladas I used small flour tortillas too, just because thats what I had on hand the first time  After that because they tasted just fine, and the flour tortillas are a lot more pliable and easier to roll than corn tortillas. 


Its a matter of taste, but I think yours look great, good job!  Great photos  of the process too BTW, this is just how its done and could really help a novice.  Thanks for sharing it.



Post# 1068236 , Reply# 77   4/19/2020 at 23:02 (220 days old) by appnut (TX)        

appnut's profile picture

Looks delicious Kevin.  I don't have the patience any longer to do all that assembling and rolling.  Hence, my quick green chili enchiladas casserole.


In Tex-Mex cooking, I associated corn tortillas with tamales (the tamales themselves are wrapped in a corn husk and steamed) and enchiladas with flour tortillas.  

Post# 1068244 , Reply# 78   4/20/2020 at 00:46 (220 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land)        

revvinkevin's profile picture



Thanks Eddie and Bob!  


I used flour tortillas because a few recipes called for flour instead of corn.  I will try using corn tortillas next time because it's a textural issue for me.  The flour tortillas got mushy/soggy and I believe the corn tortillas may hold up better(?) with all the moisture from the sauce.   (Oh damn, we just got back from the market and I walked right by the tortillas, but didn't think to buy any, oops!)   I'm going to make chicken enchiladas w/green sauce, next time, after I get some corn tortillas.



NOTE on the Filipino Spaghetti above: I also married a Filipino and that's one of those comfort foods he wants when he feels homesick, or "just because" etc.  I too was a little put off by the sweetness and while when asked if I want any, I'll say "no", but I end up eating it, LOL.



Eugene: When my honey "makes" the Filipino spaghetti at home, he will grate the carrot, rather than "chop" it.  He has also added bacon to it. 


We have the option of either a Filipino market a few miles away, or one of two Jollibee's about 10 miles away, (opposite directions).  Jollibee is basically the Filipino McDonalds as they are everywhere in the Philippines.   But IMO, the majority of the menu is 3 or 4 levels below McDonalds.  The two items I will happily order, is their chicken sandwich deluxe (Excellent!) and their fried chicken, or "chicken joy" as they call it (also VERY good!). 


I just tried looking up that documentary on Jollibee and found this 2 minute clip where Anthony Bourdain tries Jollibee in Manila - Pretty funny.


OK so I went a little overboard with Jollibee stuff (Sorry)!  LOL





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Post# 1068329 , Reply# 79   4/20/2020 at 16:24 (219 days old) by nmassman44 (Brooksville Florida)        

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I made this no knead bread that is baked in a cast iron Dutch oven along with chicken parm cutlets for dinner this evening...

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Post# 1068331 , Reply# 80   4/20/2020 at 16:30 (219 days old) by nmassman44 (Brooksville Florida)        

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This is the pic I posted of the bread I made today. I posted this on FB earlier....

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Post# 1068342 , Reply# 81   4/20/2020 at 17:37 (219 days old) by ea56 (Cotati, Calif.)        

ea56's profile picture

I’m glad that you gave the No Knead Bread a try.  Your loaf came out beautifully, congratulations!


 The Dutch Oven method is the way I first tried it make No Knead Bread and its a good way to get your feet wet to the process.  Did you not find that this bread is delicious?  


Try making rolls with it, they are out of this world, and they keep fresh for a week, provided you reheat then in a 325 F oven for 10 mins before serving.  We just ate the last two on Sat. and they tasted just as good as they did on Easter.



Post# 1068347 , Reply# 82   4/20/2020 at 18:06 (219 days old) by perc-o-prince (Southboro, Mass)        
Mike - Eddie...

I've made that no-knead bread several times and love the simplicity! The parchment paper is undeniably a must for ease of transport!!

I'm tempted to try the overnight rise version that uses only 1/4t yeast, but I haven't had a problem finding yeast yet, so....


Post# 1068348 , Reply# 83   4/20/2020 at 18:10 (219 days old) by perc-o-prince (Southboro, Mass)        
Vacerator, CircleW

Mike, Tom,

Johnson Bros Eternal Beau. It's our everyday, but we just pared down the collection to 8 each, and no more tea cups/saucers or other things that we have dozens of vintage to use instead for parties, etc.


Post# 1068352 , Reply# 84   4/20/2020 at 18:23 (219 days old) by ea56 (Cotati, Calif.)        
Rich and Mike

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If you like the Dutch Oven No Knead Bread, try my version for making sandwich style loaves.  It is so easy and so good.  I’ve been making all of our bread since Jan 2019, and I can’t imagine buying bread again.  The recipe and instructions are posted in the No Bread In the Stores thread.  


If you do get in the habit of making your own bread a West Bend Bread Slicing Guide is a good investment, they are readily available on ebay.  This way your bread will sliced neatly and evenly with no waste.


BTW, I always use the overnight rise method, with the exception of once or twice when I was in a hurry and made the dough with 130 F water, same amount of yeast with a 2-3 hour rise.  It came out just fine.



Post# 1068356 , Reply# 85   4/20/2020 at 19:38 (219 days old) by Frigilux (The Minnesota Prairie)        

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First: Thanks, everyone, for posting photos (and sometimes recipes) of what youíre cooking in these COVID-19 times. Keep them coming!

Kevin- Some of the Filipino Spaghetti recipes on YouTube use standard tomato sauce and a bottle or two of Banana Sauce (sometimes known as Banana Ketchup) rather than the bagged DelMonte Filipino-style sauce. Made with actual bananas, it is naturally a brownish-gray color. Manufacturers usually dye it red to look like traditional ketchup. Have also seen several recipes that use evaporated milk in the spaghetti sauce.

Mike- Thatís a great-looking loaf of Dutch oven bread. I got rid of my Lodge porcelain-coated cast iron Dutch oven when downsizing to the apartment. However, I have an All-Clad stainless Dutch oven, which has rounded sides, as well as a Cuisinart that has straight sides and looks like a short stock pot. Iíd think one of those would work, although neither has the heat retention capabilities of a porcelain/cast iron model.

Eddie- Iíve linked your No Knead Bread recipe here for easiest access. For those interested, it is in Reply #2. Iím a die-hard food processor kneading guy, but youíve sold me on trying the no-knead recipe. The breads youíve displayed look great.

OK, hereís one to file under ĎMake Do With What You Have.í I made a simple fried rice for supper that was surprisingly good, considering itís a very humble version of the real deal.

Photo 1: Simple Fried Rice
Photo 2: Recipe
Photo 3: Banana Sauce (for Filipino Spaghetti)


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Post# 1068365 , Reply# 86   4/20/2020 at 20:28 (219 days old) by ea56 (Cotati, Calif.)        

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Your Simple Fried Rice looks delicious and the recipe looks like its just up my alley, and a good way to use some the vast amount of Easter Ham in our freezer.  This is the way I cook pretty much, why make things any more difficult than they need to be.  


Thanks for the photos, sharing the recipe and linking my post for the No Knead Bread.  BTW, your All Clad Dutch oven should work fine, with one caveat, the lid must be oven proof up to 450 F, if not you’d need to jerry rig some other kind of lid that was oven proof to 450 F.  


Perhaps a round cast iron griddle if you have one could be placed on top of your Dutch Oven as a improvised lid.  And if you don’t have one they can be bought for about $12.99 to 14.99, and are great kitchen tool to have anyway.  Just a thought.


And most of all, thanks for starting this delightful thread!  Its’ such a pleasure to see want others are cooking and how they do it.  You can always learn something new.



Post# 1068370 , Reply# 87   4/20/2020 at 20:38 (219 days old) by nmassman44 (Brooksville Florida)        

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Now this was supposed to be cinnamon rolls that I made from turned into a monkey bread...but it was so tasty!

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Post# 1068372 , Reply# 88   4/20/2020 at 20:40 (219 days old) by nmassman44 (Brooksville Florida)        

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Now this is Italian Meatloaf...I found the recipe in Cooks Country since I get the magazine...I get a lot of good recipes from them and they come out, every time! The cheese on top is shredded fontina and its in a marinara sauce from scratch.

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Post# 1068373 , Reply# 89   4/20/2020 at 20:42 (219 days old) by nmassman44 (Brooksville Florida)        

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One thing that I love to make is a good custard pie. This recipe that I use is from a reprint of Betty Crockers 1950 something cookbook and its my go to recipe.

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Post# 1068376 , Reply# 90   4/20/2020 at 20:46 (219 days old) by nmassman44 (Brooksville Florida)        

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A couple of weeks ago I made these English Muffin breads...I couldn't find cornmeal for them since people around here have been nuts with hoarding stuff. These were quite easy to make and may gawd tasty! I found the recipe on Facebook of all places...

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Post# 1068380 , Reply# 91   4/20/2020 at 20:49 (219 days old) by nmassman44 (Brooksville Florida)        

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now this is a, from scratch, chocolate pudding pie. Not a pudding box kinda thing. This pie tastes like you are eating hot fudge and you need a moment to enjoy the right richness and the ecstasy that it brings to ones mouth...its perfect food porn!

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Post# 1068383 , Reply# 92   4/20/2020 at 20:55 (219 days old) by nmassman44 (Brooksville Florida)        

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Eddie, the no knead bread and was from another recipe that I found on Facebook. Its from an author named Nagi and it was super easy to make. I used my Le Creuset 3.5 qt dutch even to make the bread. The recipe calls to the dutch oven to be heated in the oven at 450F for 30 mins before I put the bread in to cook. I used bread flour, water, yeast and salt. It had a sour dough kinda flavor. The recipe suggested to make and let it rise in the fridge up to 3 days before baking...I might try that way of doing it.

Post# 1068393 , Reply# 93   4/20/2020 at 21:56 (219 days old) by iheartmaytag (Wichita, Kansas)        

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That chocolate pie looks delicious. Now that wasn't Minnie's recipe was it? I may want two pieces.

Post# 1068395 , Reply# 94   4/20/2020 at 22:04 (219 days old) by ea56 (Cotati, Calif.)        

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The Dutch Oven recipe I use also called for the Dutch Oven to pre heated in the oven for 30 mins at 450 F too.  It tastes like sourdough as well.  I just use unbleached white all purpose flour and let rise for 12 to 16 hrs.  Very easy, and probably the same as the one you use, they’re all very similar.


BTW, you’ve been right busy!  That Chocolate Pie looks delicious.  Its plain that you enjoy cooking and are good ate it too.  Thanks for sharing your photos.



Post# 1068402 , Reply# 95   4/20/2020 at 23:38 (219 days old) by petek (Ontari ari ari O )        

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Happily I scored 2 lbs of active dry yeast Monday morning but I had to drive 40 mi to get it at a restaurant supply whse. I was down to 1/2 a pound and at the rate I've been experimenting , baking bread, these last two weeks I was worried.. Flour I have no problem getting, but yeast seems to be unobtainium at every grocery store. Moreso than even toilet paper which seems to have recovered back to near regular levels. I've also got a starter on the go as well.
Who'da thunk yeast would be more coveted than TP, especially when there hasn't even been a shortage of bread on the shelves.

Post# 1068447 , Reply# 96   4/21/2020 at 06:56 (218 days old) by vacerator (Macomb, Michigan)        
Our store had plenty of yeast, but

I wanted the jar of Fleischmann's from the dairy dept. None to be had. We were really Jonez'n for pizza. Could have ordered delivery or take away, but we had all the fixin's.

Post# 1068455 , Reply# 97   4/21/2020 at 07:23 (218 days old) by Xraytech (Rural southwest Pennsylvania )        

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Last night I made cubed steaks with gravy in my Dominion electric skillet. Served it with steamed buttered carrots, and a packet of knorr rice.
Dessert was peach gelatin topped with canned fruit cocktail.

Forgot to take a pic of dinner, but I captured dessert

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Post# 1068460 , Reply# 98   4/21/2020 at 07:52 (218 days old) by chachp (North Little Rock, AR)        
Too many bananas?

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Joe went a little overboard buying bananas so when they got too ripe guess what I made?  Ha.  Yup.  Three loaves of banana bread.  This recipe is really good and is supposed to make two loaves but over the years I've found it's gets a little dry because it has to stay in the oven for so long to cook through.  The past couple of times I've made it I have divided it among three pans and it comes out really nice and soft and moist.


I used seven bananas for these three.

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Post# 1068470 , Reply# 99   4/21/2020 at 09:21 (218 days old) by petek (Ontari ari ari O )        
Fresh yeast ?

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Mike, why not regular active dry or instant for your pizza dough? I've never used fresh yeast because I haven't seen it for years around here.

I'm no pizza dough expert, far from it, being as I've rarely made it. I have a sourdough starter on the go so I figured I'd put a little of that in the pizza dough along with a bit of yeast and it was so far the best I've made.. I'd even put it up against my favorite local delivery joint.

Post# 1068473 , Reply# 100   4/21/2020 at 09:41 (218 days old) by perc-o-prince (Southboro, Mass)        
I wanted the jar of Fleischmann's from the dairy dept

Hey Mike,

It's weird, but someone apparently changed the storage rules for yeast. I went nuts a few months ago looking for it after Price Chopper re-did the store plan. Turns out it's now in the non-refrigerated baking aisle. I too wanted a jar about a month ago, but they didn't have it. Now I have plenty of packets since Rich found some the same day I did and we didn't tell each other!

I found the jar at Walmart in, yep, the baking aisle with the flour. You might want to check out that area next time you venture out!


Post# 1068485 , Reply# 101   4/21/2020 at 12:07 (218 days old) by Frigilux (The Minnesota Prairie)        

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Chuck- Forgot to mention that your Kung-Pao Chicken (Reply 63) looked so good I almost took a pair of chopsticks to the computer screen.

Just got back from the local Hy-Vee: The Great Toilet Paper Shortage of 2020 must be over, as shelves were full of it, as well as paper towels and Kleenex. Manager said a guy tried to return 140 rolls of paper towels he'd bought over a period of weeks. Manager told him to take a hike. Guy was sure he could sell it for big bucks online. Ha-ha!

However...No yeast, no Clorox Wipes, no canned soup (???), and almost no meat. Two meat-packing plants in the area--JBS in Worthington, MN (28 miles from here) and Smithfield in Sioux Falls, SD (90 miles from here) and I think one in Iowa, as well,-- have all closed indefinitely to huge COVID-19 spikes. So meat is the current hoard du jour. Christ. Plenty of baking supplies (barring aforementioned yeast) and frozen pizzas. I read yesterday that there's been a run, nationally, on frozen pizza.

Almost all customers in the store (senior hour 7:00-8:00 a.m.) were wearing masks. About 90% of store employees were, too.

It all just keeps getting interestinger and interestinger, doesn't it?.🙃

Seriously: AW cooks have mad skills and scads of ingenuity!

Post# 1068486 , Reply# 102   4/21/2020 at 12:32 (218 days old) by Xraytech (Rural southwest Pennsylvania )        

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I went to a smaller Giant Eagle yesterday, never looked at yeast or paper products as I have plenty of both.

Here in PA everyone is mandated to wear a mask in public,
There are plenty of frozen pizzas here and have been through this whole ordeal,
Most places have limits on meat, I bought some yesterday as I mostly use ground beef and wanted more to add to my stock in the freezer.
Canned soups are hard to come by here, very picked over, luckily I was able to get cheddar cheese and golden mushroom.
Canned vegetables have been hit and miss here, pastas have also been pretty picked over(I stocked up before this started as I only like certain shapes and brands, I swear they all taste different)
Rice is about unobtainable here too, luckily itís something I rarely use.

Clorox, disinfecting wipes, hand sanitizer, and rubbing alcohol are scarce.
Luckily mom scored a 4 pack of Kirkland wipes last week at Costco for us to split.

Post# 1068488 , Reply# 103   4/21/2020 at 12:43 (218 days old) by nmassman44 (Brooksville Florida)        

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Today I made molasses crinkle cookies, from scratch....

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Post# 1068498 , Reply# 104   4/21/2020 at 13:30 (218 days old) by CircleW (NE Cincinnati OH area)        

Those molasses cookies look really good! I've not had any for a couple years.

The chocolate pie looks good, too. Does it get meringue? I used to make them with a recipe that was on the box of Argo corn starch. The base recipe was also used for coconut cream and butterscotch flavors.

Post# 1068500 , Reply# 105   4/21/2020 at 13:51 (218 days old) by nmassman44 (Brooksville Florida)        

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I usually put just whipped cream or Cool Whip on top. This one does use corn starch and I use Saco premium cocoa powder ...itís a chefs blend of Dutched and regular cocoa that is fantastic. I also use whole milk, because, well I can! The pie shell is from Wegmans that is prebaked before the filling gets laid into it.

Post# 1068504 , Reply# 106   4/21/2020 at 14:12 (218 days old) by CircleW (NE Cincinnati OH area)        

Mike, I think whipped cream is more common in the North, while meringue is more of a southern thing. My mom, being from Mississippi, always put meringue on cream pies.

Post# 1068511 , Reply# 107   4/21/2020 at 14:44 (218 days old) by perc-o-prince (Southboro, Mass)        
LOL, thanks Eugene!

I'm glad to hear the Hy-Vee manager stood his ground. Locally atPrice Chopper they were discussing this among management and hoping they'd be able to do the same.

TP does seem to be in some supply here now as well. Sugar is abundant and some markets have flour. Frozen veggies are back as are broth and canned soups, though not in large quantities. Yeast was at Wegman's and Walmart, but scarce elsewhere.

It seems the hoarding may have leveled off somewhat, but they've said MA/Boston is a hotspot now, so we'll see if it stays that way.

Rich eats lightly during the week, so not much cooking-wise going on except single servings of meat/fish, salad, etc. Looking forward to the weekend when I'll raid the freezer again!

Stay safe,

Post# 1068842 , Reply# 108   4/23/2020 at 12:04 (216 days old) by nmassman44 (Brooksville Florida)        

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This afternoon I made a sauce aka gravy from scratch with meatballs for the pasta that I am making for dinner is a pic of the sauce/gravy....
The sauce recipe is from the Raoís cookbook and itís my go to recipe but I also add carrots that I blitzed thru the food processor. The meatballs are from a cookbook by Rocco DeSpirito and they are called Mamaís Meatballs. They are tender and easy to make.

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Post# 1068860 , Reply# 109   4/23/2020 at 14:47 (216 days old) by Frigilux (The Minnesota Prairie)        

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The sauce and meatballs look fantastic, Mike--but I did notice it doesn't have banana sauce and hot dogs in it, LOL.

My all-time favorite meal is spaghetti and meatballs with a thick slice of garlic bread and a glass of Chianti. The same meal with rigatoni is a close second.

Our HyVee started carrying Rao's marinara sauce--at a staggering $8.00 per jar--and their pizza sauce as well. The pasta sauce was excellent, but I couldn't justify the price. I can make a pretty mean red sauce (primarily my Mom's recipe) for a fraction of the cost.

Post# 1068904 , Reply# 110   4/23/2020 at 20:14 (216 days old) by ea56 (Cotati, Calif.)        

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I made your Easy Fried Rice for dinner tonight, and it was great!  The seasonings were perfect, I would have never thought of using black pepper, maybe crushed red or white pepper, but the black pepper was perfect.  I used some of the left over Easter Ham, and since eggs are getting scare I didn’t use the scrambled egg, but if I were going to make it without meat definitely I would add the scrambled eggs.  I also added 3 thinly sliced green onions after I turned the heat off at the end of cooking.  We both enjoyed it very much.  I told David that it was Eugene’s recipe, he said to thank you Eugene.  And I thank you too, its a keeper.



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Post# 1068956 , Reply# 111   4/24/2020 at 00:55 (216 days old) by MattL (Flushing, MI)        

Got a batch of bialy rising now, looked interesting a cousin sent me the recipe. Hope they turn  out as well as those in the picture.