Tinfoil Chef

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I remember seeing this once upon a time when I lived in Ohio. I never cared for it myself because peanut butter is a primary ingredient and I personally have no use for the stuff. However just because I don’t care for something doesn’t change the fact that LOTS of other people do like it. Judging by how fast these things used to disappear, I’d say that most everybody who had ‘em, liked them quite a bit.

Why are they called Buckeyes? Because when they’re done they sorta resemble a Buckeye. That and I’m sure the recipe originated with an Ohio State Buckeye fan.

Mix a cup of creamy peanut butter and a stick of butter until it’s creamy. Add 1 3/4 cups of powdered sugar a little bit at a time. When the powdered sugar is fully incorporated refrigerate it for a half hour or so.

Roll the peanut butter mixture into 1 inch balls and put them on cookie sheets or trays lined with wax paper and freeze for 30 minutes or until they’re firm.

Then, in a microwave safe dish, melt 2 cups of semisweet chocolate chips or almond bark in the microwave. Heat it for 30 seconds at a time until it’s melted enough to work with. Be careful not to overheat or the chips or almond bark will scorch and that will be bad for the taste.

Insert toothpicks in the frozen peanut butter balls and dip them in the chocolate or almond bark. Let ‘em cool on wax paper and keep ‘em someplace cool.

1 cup creamy peanut butter
1/2 cup(1 stick) butter or margarine
1 3/4 cups powder sugar
2 cups semisweet, milk, dark, or white chocolate chips or almond bark
Toothpicks for Dipping

Technorati Tags: chocolate, wax paper, peanut butter, cookie sheets, stick of butter, butter, Ohio Buckeye, reicpe, powdered sugar, peanut butter chocolate

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Nothing suits quite as well on a cold day as a good warm dish. This chili will definitely qualify for that job. Served hot garnished with some chopped green onion and cheddar cheese it’ll easily satisfy your need for something to warm you up on that cold day. Not only that, but it’s an easy make.

In a Dutch oven, brown a pound of ground beef (ground turkey works just as well here!) and drain it. Stir in a package of your favorite chili seasoning mix, a half cup of water, a 14.5 oz can of whole tomatoes that’s been cut up [the tomatoes, not the can *grin*], a 16 oz can of kidney beans and one tablespoon of cayenne pepper sauce.

Bring it to a boil and then reduce heat and simmer covered for 10 minutes and you’re ready to go.

1 pound ground beef (or ground turkey)
1 package chili seasoning mix
1/2 cup of Water
1 can (14-1/2oz) whole tomatoes — cut up
1 can (16oz) Kidney beans — drained
1 tablespoon Cayenne pepper sauce
Green onion, chopped
Shredded cheddar cheese

Technorati Tags: fast chili, recipe, chili, easy chili, quick chili

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Clam Chowder has been a favorite of mine for a long time. I always try to have a few cans on hand for when the craving hits, though of course there’s little comparrison to something fresh made. It’s kinda like comparing the first “luggable” computers like the Osborne 1 to a modern laptop computer, technically it’s the same thing but in reality there’s a whole world of difference.

For this New England style treat melt a half cup of butter and saute 2/3 cup of diced onion (about 1 small to medium onion). When the onions are starting to turn clear, stir in 4 tablespoons of flour. Cook that, stirring frequently until it’s golden brown and then remove it from the heat and stir in the liquid from the clams.

Dice up 3 stalks of celery and add that along with 3 cups of diced potatoes (1 small potato or so), 4 diced carrots, a bay leaf, a half teaspoon of thyme, a teaspoon of salt and add just enough water to cover the vegetables. Cook until the vegetables are tender and then add 4 cups of milk and 2 cups of shredded sharp cheddar cheese and of course, two cans of clams. Heat this until it’s warm but don’t allow it to boil or the milk a will curdle on you and that can ruin the whole thing. Sprinkle with paprika and serve hot.

2 drained cans of clams (Be sure to save the liquid)
4 carrots, diced
3 stalks celery, diced
3 c. diced potatoes
1/2 tsp. thyme
1 bay leaf
1/2 c. butter
2/3 c. onion
4 tbsp. flour
1 tsp. salt
4 c. milk
2 c. shredded sharp cheddar cheese

Technorati Tags: seafood, soup, new england style, clam chowder, recipe

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Apples aren’t something that I’ve seen a whole lot of in cakes which makes this one a bit unusual in my experience. Because of that, I’m thinking I want to try this out soon.

Start out with a standard 18 1/4oz yellow cake mix and make that up according to package directions and pour it into a greased 13 x 9 x 2 pan.

Then mix up 3 cups of sliced & peeled tart apples, a half cup of chopped walnuts, 1/4 cup of sugar and a teaspoon of cinnamon. Spoon this mixture over the cake batter and pour a cup of whipping cream over the top.

Bake at 350 for an hour or until it passes the toothpick test. It ought to be great topped with whipped cream or served with ice cream.

Technorati Tags: cakes, apples, dessert, treat, recipe

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I’ve gone and managed to be so occupied with other projects that I haven’t done anything here in a week. It’s also been quite a while since I did one of those posts that talk about cooking terminology so I thought I’d kill two birds with one stone and get back into some terminology.

Bouillabaisse, with it’s fancy French sounding name isn’t nearly as ultra fancy as it sounds since it’s really a Mediterranean seafood soup.

Bouillon is French for broth. Specifically the liquid that results from simmering meats, vegetables, and aromatic herbs and spices in water until all the nutritional value of the meat is cooked out into the water and the broth jells whenit cools.

Bouquet Garni Is one that I haven’t heard before. It’s A bundle of parsley stems, dried thyme, and a large bay leaf, tied together and left to float freely in broth, stock, or sauce.

To Braise something (usually meat) is to cook it in a small amount of liquid (This is also called stewing or pot roasting). Unlike poaching in which the food is submerged in simmering liquid, braised dishes use a smaller amount of liquid. Usually, the reason for braising is to concentrate the food’s flavors in the surrounding liquid so that it can be made into a sauce, or allowed to reduce so that it coats or is reabsorbed by the foods being braised.

To Bread something is to coat things that are going to be sauteed or deep fried with flour or a breadcrumb mixture to create a crust.

Technorati Tags: terms, food terms, food info, terminology, cooking terms

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My Cooking Quest is an interesting food blog with a lot to offer. There’s plenty of interesting recipes and they often include stories from the author’s restaurant, DISH Cafe & Catering in Reno Nevada.

There’s everything from Baking Bacon (Oven Frying), which is a great tip for preparing bacon for a group of people (Beats the daylights out of doing lots of it in a skillet.), to a great recipe called Baked Eggs, Toast and Bacon in One Package which amounts to a great looking Baked Egg Muffin that I want to try sometime soon.

While the oven is preheating to 375 degrees butter a muffin tin.

1. Then cut the edges off of a piece of bread so that it’s about four inches square and then butter it.

2. Gently press the bread slice into the bottom of a muffin cup so that the edges are pointing up. Bake it like that until the bread is just starting to crisp. That should be about 3 to 6 minutes depending on how thick the bread is.

3. Once the bread is crisp, remove the tin from the oven and place some bacon, prosciutto, ham or even crumbled sausage on the bottom of the cup. Then crack an egg into the cup and season to taste with a bit of salt and pepper. Pour just a bit of Heavy cream or half and half on top of the egg and cover with your favorite cheese (I’d use either cheddar, swiss, motzarella or colby jack).

4. Lather, rinse, repeat for as many as you want to make.

Put the muffin tin back into the oven and bake for 10 to 14 minutes until the egg whites reach the consistency you like. Remove them with a fork, garnish with some chives and you’ve got a great change of breakfast pace.

Technorati Tags: recipe, oven frying, eggs, muffins, bacon, cooking blog

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