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Post by MsAli on Nov 17, 2019 7:43:33 GMT -5
That looks good, Ali! I'm going to try it tomorrow. Was going to make it today, but just like RickB , my local Safeway doesn't have wild rice. I'm going to Wally's World tomorrow to get some. I think I'll pick up some Portobellas, too. Houby (Czech for mushroom) are in our Bohemian blood.  Thank you-it came out really good. I always got wild rice at Trader Joes, Sprouts or Whole Foods. You can use a wild rice blend, but it usually contains very little wild rice I definitely have to Bohemian blood I go through a lot of mushrooms. I especially just love grilling some with onions and using them as a topper to whatever I am eating |
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Post by MsAli on Nov 17, 2019 7:48:09 GMT -5
These go amazing with a nice steak
BAKED SHITAKE MUSHROOMS
1 lb. fresh shiitake mushrooms, rinsed and dried
4 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon kosher salt (or 1/2 teaspoon fine salt)
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the olive oil, vinegar, kosher salt, black pepper, garlic powder and dried
thyme.
3. Add the mushrooms and toss to coat.
4. Transfer the coated mushrooms to the prepared baking sheet.
5. Bake until tender, about 20 minutes.
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Post by RickB on Nov 19, 2019 8:26:02 GMT -5
Thanksgiving coming up soon. Here's a recipe for oyster dressing. Rick B
Oyster Dressing
2 ounces bacon, diced
1 cup chopped onions
2 cups chopped celery
1 cup chopped red bell pepper
1 garlic clove, minced
1 cup (2 sticks) butter
2 pints oysters, coarsely chopped or whole
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon thyme
2 bay leaves
1 teaspoon Old Bay
1 teaspoon hot pepper sauce
14 cups fresh breadcrumbs
Preparation:
1. Preheat oven to 375°. In a large skillet, over medium heat, lightly brown the bacon. Add and melt 1 cup butter. Sauté the onions, celery, bell pepper and garlic until tender and lightly browned. Stir in oysters and all the spices; cook 3 to 4 minutes or until edges of oysters begin to curl. Remove from heat; let stand 10 minutes. Remove bay leaves.
2. Place mixture in a large bowl and fold in breadcrumbs adding a little water or chicken broth if needed. Place mixture in a lightly greased 3-qt. or 10 x 14-inch shallow baking dish.
3. Bake at 375° for 40 to 45 minutes or until lightly browned. Garnish, if desired.
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Post by MsAli on Nov 19, 2019 8:28:26 GMT -5
My mom always made oyster stew 🤢
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Post by RickB on Nov 19, 2019 11:38:32 GMT -5
Here's a recipe I put together from info my wife gave me - we have it every Thanksgiving. This is my late father-in-law's recipe. Vic was Director of Marine Biology for the State of South Carolina and specialized in shellfish. He had four daughters who loved his oyster pie. It didn't take me long to figure out that you had to move fast and get a large portion as there would be no second opportunity. RickB
Oyster Pie
Dr. Victor Burrell
1 pint fresh oysters
2 cups coarsely crushed Saltine Crackers
1/2 teaspoon salt
Several dashes of Texas Pete hot sauce
1/2 cup melted butter
1/2 pint half and half
1/2 teaspoon Worcestershire Sauce
Pour the oyster juice into a measuring cup and add half and half to it
until you have one full cup. Add and stir in the salt, Worcestershire Sauce
and hot sauce to the liquid.
Add all but 1/2 cup of the crushed crackers into a medium (8x8x2) casserole
dish and pour the melted butter over them. Stir in the oysters and the cup
of liquid.
Top with the remaining cracker crumbs. Bake appx. 40 minutes at 350 degrees,
but cover loosely with foil after the first 10 minutes.
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Post by RickB on Nov 20, 2019 18:42:10 GMT -5
Ali, thanks for the Shitake mushroom recipe. Here's one back at you. We made it tonight. Might put some crumbled bacon in the filling next time - "everything is better with bacon." Rick B
Crab and Cream Cheese Stuffed Mushrooms
1 lb White or Crimini mushrooms (cleaned)
Olive oil or Olive oil spray - enough to coat mushroom caps
Filling:
8 oz. Crab meat (blue crab or snow crab) - drained
1 pkg. Softened cream cheese
1/2 tsp. Old Bay Seafood Seasoning
1/2 tsp. Onion powder
1/2 tsp. Garlic powder
1/4 tsp. Salt
1/2 tsp. Worcestershire sauce
1/4 tsp. Yellow mustard
2 tbsp. Red bell pepper - sliced then minced
1 tbsp. Chopped parsley
1/2 cup Panko bread crumbs
1/2 tsp. Lemon juice
Mince some of the mushroom stems
Wipe the mushrooms with a paper towel and remove the mushroom stems. Trim the root end off of a few stems and mince the rest of the stem for the filling.
Preheat oven to 375 degrees. Brush the outside of the mushroom caps with olive oil. Spray olive oil works great and beats having to brush them. Place them on an ungreased baking sheet.
In a medium bowl, add all of the ingredients except the crab meat and stir until well mixed. Add crab meat and toss with a fork. Put one tablespoon of the mixture into each large mushroom and a teaspoon full for the smaller ones. Bake in the center of the oven for 10 minutes then broil on the upper rack for 1 minute or until light golden brown.
Makes approximately 24 to 30 depending on the size of the mushrooms
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Post by hummingbirdstones on Nov 20, 2019 19:27:56 GMT -5
Today is Vince and my anniversary. We're having boiled Argentinian shrimp and scalloped potatoes and bacon (really au gratin cuz I add cheese). They're awesome.
6 strips bacon, diced 1 large onion, chopped 3 tablespoons butter 4 tablespoons all-purpose flour 2 cups milk 1 tsp salt 1/3 tsp pepper Dash ground nutmeg (optional) 2 pounds russet potatoes, peeled and slice about 1/4 inch thick
1. Heat oven to 350 F
2. Generously butter a 2 quart baking dish
3. In a deep skillet or saute pan, cook the bacon until just crisp. Remove to paper towels and set aside to drain.
4. Leave about 2 tablespoons of bacon drippings in the skillet and add 3 tablespoons of butter. Saute the onion until softened.
5. Add the flour and continue cooking, stirring until the sauce is thickened.
6. Stir in the salt, pepper and nutmeg (if using). Stir in the cooked bacon.
7. Layer half of the potato slices in the prepared baking dish.
8. Spoon half of the sauce mixture over the potatoes. Top with the remaining potatoes. Spoon the remaining sauce over all.
9. Cover tightly with foil and bake for 1 hour.
10. Remove foil and bake for 20-30 minutes more until potatoes are fork tender.
Variation:
Add 1 cup of shredded cheddar cheese to the sauce or top the casserole with the cheese when the potatoes are tender and almost done. Continue baking until the cheese has melted. (I do both).
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Post by mohs on Nov 20, 2019 19:37:47 GMT -5
chilly enough for au gratin
congrads!
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Post by hummingbirdstones on Nov 20, 2019 21:01:48 GMT -5
chilly enough for au gratin congrads! Thanks mohs! Blueberry pie and ice cream for dessert. |
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Post by rockjunquie on Nov 21, 2019 8:26:54 GMT -5
I knew I shouldn't have checked this thread. All this talk about oysters and mushrooms is killing me. I love seafood and Mediterranean the best, but DH really, really, really doesn't like any seafood- although he did try some tuna steak that he said wasn't TOO bad.
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Post by RickB on Nov 21, 2019 8:42:19 GMT -5
I knew I shouldn't have checked this thread. All this talk about oysters and mushrooms is killing me. I love seafood and Mediterranean the best, but DH really, really, really doesn't like any seafood- although he did try some tuna steak that he said wasn't TOO bad. Put something other than crab in those cream cheese stuffed mushrooms. Bacon or chicken, or bacon, or bacon..... |
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Post by MsAli on Nov 22, 2019 9:06:50 GMT -5
Today is Vince and my anniversary. We're having boiled Argentinian shrimp and scalloped potatoes and bacon (really au gratin cuz I add cheese). They're awesome.
6 strips bacon, diced 1 large onion, chopped 3 tablespoons butter 4 tablespoons all-purpose flour 2 cups milk 1 tsp salt 1/3 tsp pepper Dash ground nutmeg (optional) 2 pounds russet potatoes, peeled and slice about 1/4 inch thick
1. Heat oven to 350 F
2. Generously butter a 2 quart baking dish
3. In a deep skillet or saute pan, cook the bacon until just crisp. Remove to paper towels and set aside to drain.
4. Leave about 2 tablespoons of bacon drippings in the skillet and add 3 tablespoons of butter. Saute the onion until softened.
5. Add the flour and continue cooking, stirring until the sauce is thickened.
6. Stir in the salt, pepper and nutmeg (if using). Stir in the cooked bacon.
7. Layer half of the potato slices in the prepared baking dish.
8. Spoon half of the sauce mixture over the potatoes. Top with the remaining potatoes. Spoon the remaining sauce over all.
9. Cover tightly with foil and bake for 1 hour.
10. Remove foil and bake for 20-30 minutes more until potatoes are fork tender.
Variation:
Add 1 cup of shredded cheddar cheese to the sauce or top the casserole with the cheese when the potatoes are tender and almost done. Continue baking until the cheese has melted. (I do both).
I MISSED THIS!
Happy late anniversary to you both 
How was dinner
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Post by hummingbirdstones on Nov 22, 2019 9:08:56 GMT -5
Thanks, Ali! Dinner was excellent.
Last night we had leftover wild rice soup. It was perfect on a cold, rainy day.  |
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Post by MsAli on Nov 22, 2019 9:31:44 GMT -5
Thanks, Ali! Dinner was excellent.
Last night we had leftover wild rice soup. It was perfect on a cold, rainy day. Soup always hits the spot on rainy days 
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Post by fernwood on Nov 26, 2019 6:41:14 GMT -5
Cranberry Orange Rice A great to go recipe for gatherings. I am making this for Thanksgiving feast at work. This is a recipe I developed. Has a lot of variations. Note the ingredients may be adjusted for various servings. Use 1 part rice/mushrooms to 3 parts water. The below recipe makes 8-10 1/2 Cup servings. Ingredients: ¾ Cup Wild Rice ¾ Cup Brown Rice ¾ Cup Red Rice ¾ Cup Dried Mushrooms, Crushed. I use various Shitake, Morel or Chicken of the Woods. Button mushrooms can also be used, but they are less flavorful. ¾ Cup Fresh Cranberries 1 Medium-Large Orange 1/2 tsp Nutmeg Powder 9 Cups Water Optional: ¼ Cup Pecan Pieces Optional: 1-2 Cups Clear Wild Bird Broth can be substituted for some of the water. Pheasant, Partridge or Duck will add a stronger flavor. Optional: ½ cup natural maple syrup. Prep: Place mushrooms in a freezer bag, removing as much air as possible. Use a rolling pin to crush them to less than ¼” pieces. Cut cranberries in half or quarters, depending on size. Rinse wild rice. Place water in crock pot/Nesco, set to high. Wait 15-30 minutes, until water is at simmer. Add rice, mushrooms and cranberries. Stir. Reduce heat to medium. Stir about every 30-60 minutes. Depending on what you are using, more stirring may be needed. When wild rice is partially broken open (about 2-3 hours), remove orange pulp from skins. Cut into ½” pieces. Add to rice. Add nutmeg. Stir. If using pecans, now is the time to add them. Within about an hour, it will be done. Can be served immediately, or taken to any event. Note that the longer it is kept on a warm setting, the mushier the rice will get. If using fresh mushrooms, decrease water by 10%. If using dried cranberries, increase water by 10%. If using maple syrup, increase water by 10%. Add maple syrup when orange is added. Additional water may be needed. Depending on how you are cooking this, it can take a little while to determine specific cooking time. I have found that when using a Nesco, cooking time decreases. Some crock pots need more time. In progress:  |
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Post by RickB on Nov 27, 2019 19:47:29 GMT -5
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Post by rockjunquie on Nov 29, 2019 9:01:41 GMT -5
I have a big family with many members who hate mayonnaise with a passion. I developed this recipe for them. Each one will eat this. It is NOT mayonnaisey. As you can see by the recipe, it is NOT low calorie even with less mayo. It has simple ingredients and is meant to. But, you could add a little pinch of cayenne, celery seed or parsley. Play with it. It is always a smash hit at any family event. I actually double this. I made my smallest batch the other day and tried to remember how I did it for you. I have never tried to write it down before. If any of you try it, let me know how it came out. Honestly, if it is a fail, then after it sets up, you could just add mayo, but the point of this is less mayo. I have never had a fail with it.
Sorry, no pics. I looks delish, though. Even before it was ready to eat, everyone started diving in and it went before I could take a picture. Seriously.
1 large bunch of celery- start these the night before by cutting the ends off and placing in a pitcher of cold water. Change the water every few hours while you're up and soak all night in the fridge. This makes them nice and crisp and takes the bitter out. I use a mandolin slicer for semi thick slices. (Don't skimp on the celery.)
1 lb box of big macaroni- any kind, but not the small elbow macaroni. I like the big ribbed elbows. I have used penne, too.
1 to 1 1/2 lb of really good bacon, cooked. RESERVE THE GREASE! You should have about 1/3 cup. Cut the strips, with scissors, into bite size pieces. About 4x4mm.
1 lb block of medium cheese. You could use sharp, too. Cut into small cubes. Best not to use shredded cheese.
6 eggs boiled and cut into small pieces. (quartered slices) You can omit the eggs. I leave some salad out for DH before I add the eggs.
2 medium sweet onions. Must be sweet (vidalia) onions. I use a mandolin slicer on the onions to julienne. You don't want real big pieces and not minced. You will want a lot of sweet onion, but you might can omit if needed. I've never made it without onion.
About 3 tbls of good dijon mustard.
Salt to taste. If you like it salted, it will take quite a bit.
abt 1 1/2 cups of milk. 2% is fine. Pop it in the microwave to warm it up to a little more than room temp, only barely warm.
abt 1 cup mayonnaise.
abt 1/3 to 1/2 cup bacon fat.
Cook the macaroni according to the directions. Quickly strain and dump macaroni into a sink of cold water to stop the cooking. Strain again. Let it sit in the strainer while you prepare the rest, giving it a toss every once in awhile to keep it from sticking.
In a very large bowl, add together all the cut ingredients- bacon, celery, cheese, onion, eggs and the macaroni and toss well. The cheese can stick together, so you want to make sure there are no clumps.
In a big bowl, whisk together the milk, bacon fat, mayo, mustard and salt, if used. Adjust the mix as needed to make a soupy milk slurry.
Add the soupy mix to the dry ingredients. Stir very well, cover and put in the fridge. Stir every hour for the next 4 hours or so. The soup will thicken and stick to the macaroni. The idea is for the macaroni to absorb the excess milk. As it does, it will leave the bacon fat, milk and mayo mix to congeal into a creamy mix. This is MUCH better than it sounds.
Enjoy!
BTW- This is my family recipe. Please share if you like it, but don't submit it to some online recipe site.
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Post by fernwood on Nov 29, 2019 9:29:03 GMT -5
That sounds great. Even though I am allergic to onion skins, I can eat foods with that have onion in them. The skins just need to be large enough for me to avoid. Will be sending this to my daughter. She loves pasta and bacon.
Have you ever made this with milk for those who are lactose intolerant? My son in law cannot have anything with lactose.
Knowing my daughter, she might experiment with the recipe, adding other ingredients.
If she revises it, will post here.
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Post by rockjunquie on Nov 29, 2019 9:32:32 GMT -5
That sounds great. Even though I am allergic to onion skins, I can eat foods with that have onion in them. The skins just need to be large enough for me to avoid. Will be sending this to my daughter. She loves pasta and bacon. Have you ever made this with milk for those who are lactose intolerant? My son in law cannot have anything with lactose. Knowing my daughter, she might experiment with the recipe, adding other ingredients. If she revises it, will post here. My grandaughter is pretty lactose intolerant, but she eats the hell out it. |
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Post by RocksInNJ on Dec 2, 2019 12:45:05 GMT -5
McDonald's Famous Special Sauce 1/4 cup salad dressing (like Miracle Whip) 1/4 cup mayonnaise 3 tablespoons French salad dressing (Wishbone brand) 1/2 tablespoon sweet pickle relish (Heinz brand) 1 1/2 tablespoons dill pickle relish (Vlasic or Heinz brand) 1 teaspoon sugar 1 teaspoon dried minced onion 1 teaspoon white vinegar 1 teaspoon ketchup 1/8 teaspoon salt www.thespruceeats.com/mcdonalds-famous-special-sauce-101465 |
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