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Stamp TV Recipe & Cooking Group

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Stamp TV Recipe & Cooking Group

Love to cook, bake and share recipes?  Well come on in!

Members: 45
Latest Activity: on Sunday

Discussion Forum

Crock Pot Recipes

Started by Lee - GKD DT/Moderator. Last reply by Charlene Baker Oct 13, 2014. 11 Replies

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Foodie Blogs............Share Here!!!

Started by Lee - GKD DT/Moderator. Last reply by ANA BELEN GONZALEZ AFONSO Feb 28, 2012. 12 Replies

Got some wonderful and favorite Food/Recipe Blogs you want to share??  Post away and I'll keep this main post edited to add the links to keep them easy to find! …Continue

MUFFINS-COFFEE CAKES & More

Started by Kim Neff. Last reply by Kim Neff Nov 7, 2011. 1 Reply

Do you have a favorite to go along with a good cup of coffee or tea?

HOLIDAY COOKIES & BAKING

Started by Kim Neff. Last reply by Kim Neff Nov 7, 2011. 1 Reply

Dig in that old recipe box for Grandma's favorites...we would love for you to share them!

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Comment by Keith M Waugh on Sunday

Lisa, while discussing re-purposing pots, pans and dishes, it brought to mind a dish I had at a restaurant in Southern Calif. over thirty years ago that I have seldom had since, but the unique thing about it were the bowls it was served in. In this case it was an exclusive single-use bowl set. The chef offered cold cucumber soup, served in a double bowl - a bowl within a bowl. It was a decorative bowl capped with a chromed or silver-plate lattice frame around the edge that held held the rim of the second bowl containing the soup. The decorative lattice held the smaller bowl nested within the larger one creating a space between the two bowls that held crushed ice so the soup would stay chilled and as well as secure.

I have repeatedly searched for such a set but have failed to find anything even close in resemblance. I would greatly appreciate any assistance in this search. I'm not even certain what something like this would be called.

Comment by lovinpaper on January 21, 2015 at 1:12pm

Keith, I watch cooking shows from PBS and they put those frying pans in the oven quite a lot.  I just purchased a new one a month ago and it is a T-Fal one, like they use on the show, and is supposed to be heat resistant to a high degree.  I have to look at the packaging again to know for sure the highest oven.  Anyway, I never think to use it in the oven.  I will have to retrain my brain that these can go into the oven.  Growing up the only skillet that went into the oven was the cast iron one, which is so heavy I couldn't lift it anymore, so I do not own one.

Comment by Keith M Waugh on January 21, 2015 at 11:46am

Other Uses

As I mentioned in my previous comment, I am now the proud owner of a 10-12" paella pan. Besides making paella and even a risotto, I have found another use for this steel pan. A roaster (No, not rooster.)

While at the market yesterday I picked up a Boston Butt Pork Roast that was on sale. I had just seen a TV program on BBQ and it had given me a mouthwatering urge to make something BBQ. On line, I found a long, low and slow oven recipe for just this cut of pork.

I have two full-sized roasting pans that are large enough for an 80 lb. turkey if I should ever need one, but for this roast, which is about the size of a tea kettle, I really wanted something smaller. !!! The paella pan! After rubbing the roast with mustard and BBQ dry rub, and sealing it in aluminum foil, the paella pan was the perfect size.

Even as I type this, it's basting in goodness at 250 degrees for the next 4-1/2 hours, followed by an additional hour or so glazed in Sweet Baby Ray's BBQ sauce while uncovered.

I have serious doubts about how long this juicy tenderness will last once it becomes leftovers! In any case, my point is to reconsider re-purposing your expensive specialized dishes or pans for other uses.

Comment by Keith M Waugh on January 17, 2015 at 3:55pm

I bought a paella pan yesterday. It's only 10", large enough for two people, but not huge like the size needed to feed a family of 12! Without going to the grocery, I don't have the "fixin's" to cook a paella but I did just finish making a shrimp risotto... and IT'S DELICIOUS!!! I know the pan doesn't add any flavor, but it can increase creativity, such as using truffel butter to brown the rice, using a mild beef broth instead of chicken broth, and adding a few green beans as well as peas. One teaspoon of bacon grease added just the right amount of light, smoky flavor without overpowering the shrimp.

Comment by lovinpaper on January 13, 2015 at 7:13am

Keith, I grew up on Tuna-Noodle casserole.  When I was single in my first apartment, that is one of the only things I knew how to make blind folded.  I made it after getting married, but my husband did not grow up on it.  He asked me to make it with chicken, so I make the same dish using canned chicken.  We also make chicken and rice quite a bit, using the recipe that is on the can of cream-of-chicken soup.  It is easy to make and my 15-year-old can make is easily.  Another one I grew up on was roast beef with vegetables made in the crock-pot or the roasting bag put into the oven.  The vegetables growing up were always green beans and potatoes.  Now that I am eating more vegetables, I am thinking there are other kinds that would be good with the beef.

Comment by Keith M Waugh on January 10, 2015 at 6:35pm

I'm not certain, but I imagine that most of you tutored your cooking skills under your mother, and probably on a regular basis. Me, I played high school sports and I was also a voracious reader, so I didn't spend much time in the kitchen. The point I'm slow getting around to is that there are some dishes that most home cooks can prepare blindfolded. Tuna-noodle casserole is one of those dishes. As a teenager we ate it occasionally, but I never bothered to help. It wasn't until today that I baked my first Tuna-noodle casserole and it turned out pretty good! My final casserole size, 9x13, is big enough to last me for three days, and being single that's a good thing. If anyone has a unique ingredient or method they find adds goodness, please let me know.

Comment by Keith M Waugh on January 4, 2015 at 3:19pm

I've never been a fan of squash except Acorn Squash because of the use of fattening butter and brown sugar. Zucchini just doesn't impress me, but recently, during an attempt to reduce my calorie intake yet make a flavorful pan of oven roasted vegetables I sliced then halved medallions of Yellow Crook-Neck Squash. They were OK. But yesterday I made a crock pot of Gumbo and added the Yellow Squash to that too. What a difference it made! The squash absorbed the flavors of the sauce yet held its texture, not turning to mush. I was pleasantly surprised and figure that Yellow Squash would do well enhancing any kind of stew.

You try it and see if you don't agree.

Comment by Keith M Waugh on December 29, 2014 at 11:03am

On the hunt to take down 22 pounds I gained over the holidays, I'm one of those strange dieters. For instance this morning I had nothing but yogurt, but for lunch I scavenged around in the refrigerator and found two foot long hot dogs remaining from a package of eight. Not to be wasteful, I put together a tasty meal. Wrapping each hot dog in two strips of bacon and placing them in a very hot cast iron skillet with a lid, and then turned it down to medium heat. After the bacon began to get crisp and rolling them four times, the final time I added two 1/2 slices of American cheese to each hot dog. When the cheese begins to drip, I plate the golden,  smoky hot dogs and drizzle with yellow mustard. Adding a steak knife and fork, and taking advantage of the old reference, "tube steak" I could hardly contain myself.

Although not necessarily low fat, I consider it reduced fat because of the lack of any bread or bun.

Tonight I may saute some Atlantic cod filets served with Boston Baked Beans.

Comment by Keith M Waugh on December 25, 2014 at 1:02pm

Christmas Eve Dinner

It wasn't fancy, but it was nice.

An oven broiled thick ham steak, toasty brown.

I forgot the raisins, so I made a dried cherries and brown sugar and healthy dash of ginger in 2 cups of water, 1/2 tsp. sea salt and 1/4 cup of corn starch brought to a simmer until thickened sauce for the ham. (Kind of wordy, wasn't it! HaHa!)

Using 1/2 bag of frozen green beans in shallow, simmering water, I added a few drops of liquid smoke, about 1/4 cup of chopped bacon, 1 tsp. sea salt, diced onion and a small can of drained mushroom stems and pieces - all heated until ready to be served.

A baked sweet potato with butter, 2 Tbl. of molasses, a dash of nutmeg and a dash of cinnamon, all mixed together.

Cranberry relish (not sauce.) 1/2 bag of whole cranberries simmered in 1 cup of orange juice and 2 tbl. of chopped candied ginger (an absolute MUST!)

I finished off the meal with a slender slice of pecan pie.

Comment by Keith M Waugh on December 14, 2014 at 11:54am

Wonderful Muffins

2-1/2 cups all-purpose flour

1 cup granulated sugar

1 cup sliced almonds

1-tablespoon baking powder

1/4-teaspoon salt

2 large eggs

1/2-cup vegetable oil

1-tablespoon vanilla

1-cup milk

Blueberries

Preheat oven to 400°

Combine dry ingredients in the bowl of your food processor and process until the almonds are ground into a very fine meal. Add the wet ingredients and process for 20 seconds.

Spoon batter into paper lined muffin cups, filling 2/3 of the cup with batter. Drop several blueberries on top of each muffin and poke the berries down into the batter with your finger.

Bake 15 to 17 minutes or until toothpick comes out clean.

Makes 1-1/2 dozen muffins

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Variations:

Combine:

1/3-cup brown sugar

1/3-cup flour

1-teaspoon cinnamon

4 tablespoons butter

Before you make the muffins put this mixture in the food processor and pulse until the consistency of cracker crumbs. Pour into a separate bowl and set aside. Make the muffins and sprinkle mixture over muffins and bake as above.

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Replace 1/2 the white sugar with brown sugar and top with chocolate chips and bake as above.

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Replace 1/2 the vanilla with strawberry extract and top with sliced strawberries, poke berries into batter with your finger and bake as above.

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Increase sugar to 1-1/2 cups and add 3 ounces of melted baking chocolate; top with white chocolate chips and chopped pecans and bake as above.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~

In a saucepan over low heat melt 20 caramels with 3 tablespoons of milk, stir until smooth. Spoon sauce over the top muffins then top with chocolate chips and chopped pecans then bake as above.

 

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Technique Archives

Vintage Chic Kit

Introduction Project

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Shimmer Card

Distressed Letterpress

 

Springtime Silhouettes Kit

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Doily Card

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Watercolor Spritz

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Negative Stamping

Perfect Pearls and Glitter Pens 

 

Sent with Love Kit

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Winter Wonderland Kit
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Raised Frame Card
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Christmas in July

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Enjoy the Sunshine Kit
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May 20102 Release ideas
Botanical Resist
Hope Grows Butterflies
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Impressabilities
Letterpress
Using with Cuttlebug
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Adding a Glittered Border
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Setting Eyelets with Pen

Organize it! Projects
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Kitchen Counter Organizer 1
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Kitchen Counter Organizer 3
Kitchen Counter Organizer 4
Little Black Book Part 1
Little Black Book Part 2
Memory Keeper Part 1
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Organize it Card Sketch
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Holiday Projects
Box of Gift Cards Part 1
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Decorative Box part 1
Decorative Box part 2
Decorative Box part 3
Gift Card Holder Part 1
Gift Card Holder Part 2
Nugget Pillow Box Part 1
Nugget Pillow Box Part 2
Stamping on Candles Part 1
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Tone on Tone Card
Trio of Trees Card

Making a Calendar
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Techniques

Adding Glaze with Glaze pens
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Colored Pencils/OMS Part-1
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Lining your Envelopes
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Shaker Cards Part 1
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Wax Paper Background

Assorted Projects
Tile Coasters
Clear Box Gift Box- part 1
Clear Box Gift Box- part 2
Embellished Flowers Card
Floral Thank You
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Sewing on Cards
Janome Sew-mini setup
Janome Sew-mini- bobbin and threading 1
Janome Sew-mini- threading 2
Janome Sew-mini stitching

How to use it!
Background Stamps
The Bow Easy
Chalk Enhancer
Crystal Lacquer
Easy Set Eyelet Setter
Metallic Rub-on Paste
Stamp-a-ma-jig
Making Cheater's Bows
Colored Glitter
Liquid Applique
Paper piercing Templates
Magnetic Snaps 1
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