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Recent cooking flips, or spelling flops....whatever!

Our kiddo would relate the long ago school morn when we were out of maple syrup and I accidentally put flour instead of powdered sugar on her french toast. Poor abused child! I make so many cooking errors so frequently that I can’t decide which was most recent: halving the recipe but forgetting to halve some ingredients, or vice versa. Over/undercooking, too much salt, scotching onions/garlic, way too spicey, or too lemony….
I recall my ex gulping down my novice awful food with appreciation well feigned and am grateful for that generosity of spirit. Not so much with the foodie dude now. But we shall carry on cuz we luv to cook and learn each time. Hope we just continue to enjoy creating the lived experience of communal meals.
 
I've tried to make oat flour muffins a few times. Each time i used a paper muffin cup. Each time, the cup 'bonded' with the muffin and will not separate. Maybe just use the pan with oil.
 
WoodsChick said:
I made some green enchilada sauce 2 weeks ago. I actually got the recipe from the Cast Iron thread. It was linked in a Mexican potato dish. Normally I follow a recipe to the letter the first time I make something, but I cut the amount of jalapeños and Serranos in half, but used both poblanos called for because they weren't hot at all. I did not taste along the way, and ended up with a sauce that was way too f'ing hot to eat. In addition to that I almost lost an eye in the process. Had to flush my eye with milk in order to make the conflagration go away. It works! I googled how to lessen the heat and apparently dairy products neutralize the capsaicin in the peppers (hence, the milk in my eye) so I added a whole brick of cream cheese. The enchiladas I made were swimming in sauce, of course, so they were still almost too hot to eat, but the next day I made chicken tostadas, and I heated the chicken in the sauce and then picked it out of the pan with tongs. That lessened the heat quite a bit and the sauce was actually quite delicious and creamy. One batch lasted a while and we ended up putting it on everything and eating it like dip with leftover tostada shells. I'm sure my 2nd batch will be better.
Click to expand...

I was literally telling the pretty thing last night that we needed to make our own green enchilada sauce.

I'll give you a thousand dollars in Monopoly money for the recipe.
 
I have some fluted cast iron muffin pans which are da best. No paper/full exterior like muffin tops. Well seasoned preheated with oil, the batter sizzles when poured then gets crunchy and browned on the outer edges and pops right out when all is just right, kinda like corn bread. Amazing strawberry buttermilk muffin delicacies. Took me awhile to get the banana choc chunk bread just right tho, in an iron bread pan.

Methinks the OP could add the wild rice just 45-60 min before eating to any slow cook stuff at simmer for best texture, testing at 40 min and be sure there is enough fluid.
 
BillSmith said:
Not recent but...
I make a skillet stroganoff.
Was out of sour cream.
What's white in the fridge?
Mayonnaise!
DNQ as edible.
Click to expand...
Doesn't seem like a bad choice, on the surface. I guess you just have to try it and find out, sometimes. :laughing
 
mean dad said:
I was literally telling the pretty thing last night that we needed to make our own green enchilada sauce.

I'll give you a thousand dollars in Monopoly money for the recipe.
Click to expand...
That’s a deal I can’t pass up! I’ll post it up when I get home, along with the changes I made before, and the changes when I make it again tonight.
 
BillSmith said:
Not recent but...
I make a skillet stroganoff.
Was out of sour cream.
What's white in the fridge?
Mayonnaise!
DNQ as edible.
Click to expand...

Climber said:
Doesn't seem like a bad choice, on the surface. I guess you just have to try it and find out, sometimes. :laughing
Click to expand...

A good substitute is plain yogurt or the ever-present cream of mushroom soup. Stroganoff is one of my favorite things, and I make it with sour cream and flour.
 
Yup I make it like stroganoff chic. But mayo has no dairy tho so… if you had milk or cream to clabber with vinegar that might’ve worked to get that sourness.
 
Welp, the rice and veggie mix got combined with cream of mushroom and baked. Yum. Today I took some of those left overs and pan cooked them like patties with leftover chicken sausage and a little bit of cheese. Yum x 2.
WoodsChick said:
A good substitute is plain yogurt or the ever-present cream of mushroom soup. Stroganoff is one of my favorite things, and I make it with sour cream and flour.
Click to expand...

At least we didn’t waste the flop.
 
Last edited:
mean dad said:
I was literally telling the pretty thing last night that we needed to make our own green enchilada sauce.

I'll give you a thousand dollars in Monopoly money for the recipe.
Click to expand...

Ingredients​

  • 1 pound tomatillos
  • 4 cloves garlic
  • 2 jalapeño peppers (I used 1, might delete altogether if it's too hot)
  • 2 poblano peppers
  • 2 serrano peppers (I used 1, will probably delete altogether)
  • 2 tablespoons chopped cilantro
  • 1½ teaspoon cumin (will start with 1/2 tsp and add more to taste)
  • 1 tablespoon chili powder (will start with less and add more to taste)
  • Salt and pepper to taste (I omitted salt, plenty of it in the chicken broth)
  • 2 cups chicken broth
  • Juice from 1 lime

Instructions​

  • Preheat oven to 350 degrees.
  • Peel away the dry husk and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet.
  • Slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them. (I removed innards/seeds of all peppers)
  • Add the garlic to the baking sheet and bake for 20-30 minutes, or until the pepper skins are nice and charred. You can also broil them, but don't set them too close to the heat source. Remove from heat and let everything cool a bit.
  • Peel the skins from the peppers, if desired, and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go. (I left skins on peppers, and used a blender because that's what I have)
  • Add cilantro, cumin, chili powder and salt and pepper.
  • Process to combine.
  • Add chicken broth and lime juice and process until smooth.
  • Pour the green enchilada sauce into a pan or a pot and simmer for 5-10 minutes or so to let the flavors fully develop.

I ended up bailing on the green sauce tonight and fried up some porch chops instead. However, I think I'l double the recipe tomorrow and freeze half.
 
two wheel tramp said:
Welp, the rice and veggie mix got combined with cream of mushroom and baked. Yum. Today I took some of those left overs and pan cooked them like patties with leftover chicken sausage and a little bit of cheese. Yum x 2.


At least we didn’t waste the flop.
Click to expand...

It's amazing what a useful tool a can of cream of mushroom can be!
 
WoodsChick said:
It's amazing what a useful tool a can of cream of mushroom can be!
Click to expand...
That's part of my skillet stroganoff.

1 lb. ground beef- brown it, salt & pepper to taste, some dried minced onions and five or six grains of granulated garlic*
1 can Campbells Cream of Mushroom Soup- blended to beef & allowed to simmer a bit
1 cup Knudsen's Sour Cream- added to above
add Kitchen Bouquet for color and taste
Pour all that into the pot of extra wide flat noodles
Stir into a goulash (no presentation of sauce over noodles, we are eating here!)

Items removed from original recipe: 1 small can of B&B sliced mushrooms. (Yuck!) and one small tin of sliced pimentos for garnish (nope, again, we be eat'n!)
Added to recipe: Kraft grated parmesan blend. Originally added when a thickener was needed. Now it's in the mix full time.

(*I do not smoke, drink coffee nor eat hot peppers or like spicey foods, therefore, I can still taste parts/million of garlic. Wife has tested me, I know.)
 
WoodsChick said:

Ingredients​

  • 1 pound tomatillos
  • 4 cloves garlic
  • 2 jalapeño peppers (I used 1, might delete altogether if it's too hot)
  • 2 poblano peppers
  • 2 serrano peppers (I used 1, will probably delete altogether)
  • 2 tablespoons chopped cilantro
  • 1½ teaspoon cumin (will start with 1/2 tsp and add more to taste)
  • 1 tablespoon chili powder (will start with less and add more to taste)
  • Salt and pepper to taste (I omitted salt, plenty of it in the chicken broth)
  • 2 cups chicken broth
  • Juice from 1 lime

Instructions​

  • Preheat oven to 350 degrees.
  • Peel away the dry husk and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet.
  • Slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them. (I removed innards/seeds of all peppers)
  • Add the garlic to the baking sheet and bake for 20-30 minutes, or until the pepper skins are nice and charred. You can also broil them, but don't set them too close to the heat source. Remove from heat and let everything cool a bit.
  • Peel the skins from the peppers, if desired, and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go. (I left skins on peppers, and used a blender because that's what I have)
  • Add cilantro, cumin, chili powder and salt and pepper.
  • Process to combine.
  • Add chicken broth and lime juice and process until smooth.
  • Pour the green enchilada sauce into a pan or a pot and simmer for 5-10 minutes or so to let the flavors fully develop.

I ended up bailing on the green sauce tonight and fried up some porch chops instead. However, I think I'l double the recipe tomorrow and freeze half.
Click to expand...
Thank you!
Most recipes lean on Anaheim peppers and I can't eat those for some reason.

We'll head down to Bill's market today and grab some goodies. :banana
 
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