Originally published at Five Acres with a View. You can comment here or there.

This turned out well: Cooks.com – Pineapple Upside-Down Cake. I substituted pineapple packed in juice for the pineapple packed in syrup and made it in a round cake pan instead of a 8×8 pan. In the past, I’ve used pineapple rings instead of crushed pineapple, but it is easier to cut the version with crushed pineapple.

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Originally published at Five Acres with a View. You can comment here or there.

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I made soda bread today using this recipe from Simply Recipes. The article suggested using a cast iron skillet to bake it in the oven, which worked very well.  I followed the recipe except for substituting currents for raisins.  It was quite yummy.

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Originally published at Five Acres with a View. You can comment here or there.

Jack made this recipe for Slow Cooker Beef Stew IV that he found at Allrecipes.  I don’t usually care for stew made in a slow cooker, but this turned out very well, even without the wine.

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Originally published at Five Acres with a View. You can comment here or there.

Last Saturday we had a pot-luck with a German theme.  I had always wanted to make sauerbraten, so I made what looks like a traditional Sauerbraten recipe from the Food Network.  However, I also decided to try a much simpler version (skipping the marinating step) called Crock Pot Sauerbraten (the first of the two recipes at this link).

Although the traditional recipe turned out well, my guests and I preferred the Crock Pot Sauerbraten.  The only change I made to the recipe at the link was to brown the meat in a little olive oil before putting it and the rest of the ingredients in the crock pot.  The ingredients (including a 3.75 pound roast) almost over-flowed the crock pot, and I would use a larger size next time if I had one.

Updated 11/10:  I’ve posted the recipe with my changes at Crock Pot Sauerbraten.

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threeringedmoon: (Default)
( Oct. 10th, 2007 09:01 pm)

Originally published at Five Acres with a View. You can comment here or there.

Today I made a pot roast recipe based on several different recipes found in our cookbooks and online. It turned out so well that I decided to write it down as Yummy Crockpot Roast.

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Originally published at Five Acres with a View. You can comment here or there.

Tiramatzah is a tasty and seasonal variation on a classic dessert: tiramisu made with many layers of matzah bread.

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Originally published at Five Acres with a View. You can comment here or there.

The recipe for dinner tonight is named after the chef, not the holiday. I’ve never made Chicken Marsala before, and decided a recipe from Momma Mormoni…On Demand, a privately published cookbook, looked good. I’ve never had a recipe tell me “bad cook, start over” before. But then I’ve never had a cookbook offer “Feel free to come over and try it in my kitchen” either. (I don’t know how to make the accent: sorry.)

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Originally published at Five Acres with a View. You can comment here or there.

McCormick has a web site devoted to identifying old spices called Toss Old Spices Seasonally (T.O.S.S.)

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Originally published at Five Acres with a View. You can comment here or there.

WikiHow had an article on How to Make French Toast Waffles several days ago, which sounded perfect until I found you need a regular, not a Belgian, waffle iron.

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Originally published at Five Acres with a View. You can comment here or there.

My link, Five Acres with a View » Jack’s Spaghetti Sauce, is the first item returned by Google for the keywords “Jack spaghetti sauce.” Guess what’s for dinner?

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Originally published at Five Acres with a View. You can comment here or there.

As part of a family project, Jack wrote up his recipe for spaghetti sauce and posted a copy to his weblog.

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threeringedmoon: (Default)
( Aug. 14th, 2005 06:20 pm)

Originally published at Five Acres with a View. You can comment here or there.

Egg Science at the Science of Cooking site explains what happens when you heat, beat, or otherwise process an egg.

threeringedmoon: (Default)
( Jul. 10th, 2005 10:33 am)

Originally published at Five Acres with a View. You can comment here or there.

Jack made Marinated Halibut last night, using a recipe from our New Good Housekeeping Cookbook. It was excellent, and will be something we make again.

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Originally published at Five Acres with a View. You can comment here or there.

I don’t recall how I stumbled across the Cooking for Engineers weblog, but love the idea. Doesn’t the Roasted Asparagus Spears recipe look good?

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threeringedmoon: (Default)
( Dec. 29th, 2004 08:22 am)

Originally published at Five Acres with a View. You can comment here or there.

For years, I wanted a recipe for Hamentaschen, type of cookie that I used to buy at a bakery on L Street in Washington, DC. A conversation with a friend reminded me recently, and I remembered to check Google afterward.

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threeringedmoon: (Default)
( Feb. 4th, 2004 05:36 am)

Originally published at Five Acres with a View. You can comment here or there.

I’ve been looking for the perfect pork chop recipe. Our George Foreman grill works well for some things, but dries out pork chops. My criteria for a perfect recipe is that it is easy, not too high in fat, and results in a moist pork chop that can be cut with a fork. Last night, in my quest, I made Pork Chops with Mustard Sauce, which isn’t perfect, but is worth making again. I served it over egg noodles.

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threeringedmoon: (Default)
( Jan. 21st, 2004 08:25 am)

Originally published at Five Acres with a View. You can comment here or there.

What’s Cooking Recipe Archives, from Whole Foods, looks like a good recipe resource.

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threeringedmoon: (Default)
( Dec. 17th, 2003 05:37 am)

Originally published at Five Acres with a View. You can comment here or there.

I made roast chicken last night. I don’t make this nearly often enough considering how much I like it and how easy it is. My recipe is simplicity itself: take out the inner bits of a whole chicken and put them down the disposal, rinse chicken with water, stuff which a peeled and quartered onion, put on the jelly roll pan, and bake in the oven for 350 degrees according to the poultry chart in my Good Housekeeping cookbook. A four pound chicken takes 1.5 to 1.75 hours to cook.

The onion keeps the chicken breast, my favorite part, from drying out. Jack and I are a good fit: he likes the dark meat and I like the white meat.

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Originally published at Five Acres with a View. You can comment here or there.

I belong to the The Rocky Mountain Inkslingers, a rubber stamping club that meets once a month. This month, we swapped recipe cards, suitably decorated with rubber stamps. For my recipe, I chose Crockpot Arroz Con Pollo, which has become a staple since we first tried the recipe about a year ago. The chicken always turns out well, and the results are fresher tasting than a lot of crockpot recipes, perhaps because the peas are added an hour before serving.

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