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Stamp TV Recipe & Cooking Group


Stamp TV Recipe & Cooking Group

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

Members: 44
Latest Activity: on Saturday

Discussion Forum

Crock Pot Recipes

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


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


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?


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 Saturday

Today I've been making white bean and ham soup. I began with half a bag of frozen beans that had been previously soaked over night when I used the other half on another recipe.

I put them into a crock pot with some water and set it on high. After the beans were mostly thawed, I diced 1/2 a small yellow sweet onion and about 12 oz. of smoked ham steak. I added both to the pot.

Please note, I could have also added a bay leaf, celery salt or celery leaves, garlic, ginger, parsley leaves, pepper, Louisiana hot sauce, etc. I DID NOT!!!

The only flavors in the crock pot are the beans, onion and smoked ham. When you taste the water, you will taste the full flavor of the soup as it should be, the longer it cooks... the better it gets! When the pot is close to boiling, I use a metal potato masher and GENTLY work it into the bottom of the pot with a twisting motion. I say gently because you don't want to break the ceramic crock pot liner, you just want to begin breaking up and splitting open the beans. The starch from the beans is what will thicken the soup as it boils, and the ham, as it's also being broken up or smashed, will release a great deal more flavor.

I won't be adding any salt or pepper until the soup has been ladled into a serving bowl and been tasted in its final form.

Cook until the beans are tender. I serve mine with a slice of buttered bread.

About 3 servings.

Comment by Keith M Waugh on November 19, 2014 at 8:50am

As Thanksgiving quickly approaches, here is a top quality product to set you above the other cooks:

All-Purpose Gravy

Makes 2 cups.

This gravy can be served with almost any type of meat or poultry or with mashed potatoes. If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent.


1 small carrot , peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)

1 small rib celery , chopped into rough 1/2-inch pieces (about 1/2 cup)

1 small onion , chopped into rough 1/2-inch pieces (about 3/4 cup)

3 tablespoons unsalted butter

1/4 cup unbleached all-purpose flour

2 cups low-sodium chicken broth

2 cups low-sodium beef broth

1 bay leaf

1/4 teaspoon dried thyme

5 whole black peppercorns


1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.

2. Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming nearly stops, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; low simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.

3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.

The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.

Comment by Keith M Waugh on November 12, 2014 at 1:49pm

An appetizer that I plan to fix sometime this holiday season. The first time I tried this was during an office potluck gathering about 30 years ago. I had to apologize to my Japanese co-worker for eating more than half of it by myself! Oh, it was delicious!!! I don't make it often, but when I do, I have to make extra just for me! :)


Total Time: 4 hr. 30 min
Prep: 4 hr.
Cook: 30 min.

Yield: 24 servings

6 chicken livers, quartered
12 slices bacon, halved crosswise
12 water chestnuts, halved
1 cup loosely packed light brown sugar

Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Using wooden toothpicks, skewer liver, chestnut, and bacon, then dip in brown sugar. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally until bacon is crisp.

Comment by Keith M Waugh on November 11, 2014 at 7:34am

A problem that many professional chefs make is:

Don't EVER add black or white pepper to the outside of an item/dish BEFORE putting it in the oven/skillet. BURNED PEPPER AND DEEP FRIED PEPPER IS BITTER! Only add freshly ground pepper to a plate just before serving and you'll be much happier with your results!

Comment by Keith M Waugh on November 2, 2014 at 5:58am

Easy Blackberry Cobbler

1 stick butter

1 cup sugar

1 cup flour

1 teaspoon baking powder

3/4 cup milk

dash salt

1 can blackberry pie filling


Melt butter in 8-x8-x2-inch baking dish.

Mix all other ingredients (except fruit) in a medium bowl. Pour over the butter. Pour pie filling over the top. Bake at 350° 45 to 60 minutes or until crust is golden brown.

For other fruit cobblers, substitute with different pie fillings.

Comment by Gabi Heinrich on October 26, 2014 at 3:55pm

Hmmmm.  That roast sounds too easy!  LOL!  What you are doing with the salt sounds almost how I 'corn' my brisket.  Only I leave it longer and wrap it.

Comment by Keith M Waugh on October 26, 2014 at 3:30am

Stupid-Simple Roast Beef with Horseradish Cream

1 cup plus 1 tablespoon kosher salt
One 7- to 8-pound top round beef roast, tied with the full fat cap on the roast
1 tablespoon freshly ground pepper, plus more for seasoning
1 cup sour cream
1/2 cup prepared horseradish

1. Set a rack over a baking sheet. Rub 1/2 cup of the salt all over the roast and let stand for 10 minutes. Repeat with another 1/2 cup of the salt. Transfer the roast to the rack and refrigerate uncovered for 2 days. Bring to room temperature 3 hours before roasting.
2. Preheat the oven to 450°. Season the meat with pepper and roast for 20 minutes. Reduce the oven temperature to 225° and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120°. Let the meat rest for 30 minutes.
3. In a bowl, mix the sour cream with the horseradish and the remaining 1 tablespoon of salt and pepper. Slice the roast and serve with the horseradish cream.

Make Ahead The roast beef can be refrigerated for up to 2 days. Serve warm or chilled. The sauce can be refrigerated for up to 2 days.

Comment by Keith M Waugh on October 19, 2014 at 6:09am

I recently referenced a "door stop." I wonder how many people under the age of 40 even know what a door stop is? ;)

Comment by Keith M Waugh on October 17, 2014 at 4:34pm

Fruitcake Secrets: Part 3

Add 1 cup of applesauce to your fruit cake recipes to make a moister fruitcake.

Refreshen stale fruitcakes by gently heating pieces (microwave or steamer) and serve with a hard sauce, brandy sauce, glaze or desired topping.

Comment by Keith M Waugh on October 17, 2014 at 4:32pm

Fruitcake Secrets: Part 2

Use fresh good quality ingredients - make sure spices are fresh.

Soak fruit and nuts at least overnight in fruit juice or liquors to soften, drain and use excess liquid in recipe.

Dredge fruit and nuts with some flour so they won't sink in batter. Shake off excess flour and use in the recipe.

If changing pan sizes, remember baking time will be altered in the recipe. Fruitcakes may be baked in muffin tins, disposable pans, etc.

Be sure to grease and flour pans or use greased brown paper for liners. Greased wax paper is also used in some recipes.

Place a pan of water on rack or on the oven floor below the baking cake.

If cake is browning too fast, place a sheet of foil the top of the cake.

Test for doneness by placing a metal/wooden skewer in center of cake. If it comes out clean, cake is done. Be careful not to over bake.

Always cool fruitcakes completely in pan and remove when cold.

Pour or brush some liquor of choice over hot cakes for good flavor. Poke cake with skewer if desired.

Fruitcakes taste better with age! This is called "ripening." Liquor based cakes may be stored several months in advance in a cool place prior to serving. Non-liquor soaked cakes may be kept in a cool place or in refrigerator for short term storage or a or freezer for long storage. Be sure to ripen fruit cakes a few weeks before freezing.

To store for a long period of time, wrap the cake in brandy or wine-soaked towels, and then wrap in either plastic wrap or aluminum foil.

For very long storage, bury the liquor-soaked cake in powdered sugar and place in a tightly covered tin in a cool place (fruit cakes can be enjoyed as long as 25 years this way.) Check liquored-soaked cakes periodically and rewrap in liquor soaked cloth.

Frost cakes close to serving time (not ahead of time). Use a sugar-syrup glaze to brush on cakes for a shine and to adhere.

Slice cakes in a sawing motion with sharp thin blade of knife or a serrated knife.


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