Papa Cooks

18/08/2024

Yes, I've been busy, but soon (I hope) I'll have time to cook more

11/07/2024

Sorry for no posts lately, but we've been tied up.

More to come

17/01/2024

I just tried this and it came out well, but here's a couple of things I'd do differently.

First of all I added 2 eggs and some baking powder since I wasn't sure how much it would rise.

It looked great, had a great flavor and a great texture, but surprisingly it wasn't sweet enough.

I thought the ice cream (I used Mango and Strawberies and Cream, and then threw in a ripe banana I had lying around) would make this a sweet bread so the next time I do this - and there will be a next time - I'll add a cup of sugar which would put it on par with the sweetness of Banana Bread.

I didn't add but about 2 cups flour. I didn't measure, I just added till I got the texture he had in the video

You've got to try this.

I cooked it @ 350 degrees for 13 minutes on Speed Bake which is microwave, convection and traditional oven. That would have been 30 minutes in a traditional oven.

FB is forcing me to add the new pictures in comments.

17/01/2024

10/01/2024

COOKING TIP:
Too much cheese is almost enough

18/01/2023

Always microwave your Moon Pies!

This is 15 seconds on 5 in my 1275 watt microwave

It makes them warm, moist and fluffy

02/09/2022

SHRIMP BISQUE 2.0

This is the most awesomest thing I’ve ever made!

Forget the made up word & hyperbole, you’ve got to try this!! The mushrooms make the difference.

Previous Shrimp Bisques I’ve made have been modifications of and mixing of different recipes I’ve found. This time I started with a blank slate and just asked myself what flavors do I want and then used only them.

1 pound leftover boiled shrimp
1/2 stick butter
2 cups chopped spring onions, green part too
1/2 small container of Baby Bella Mushrooms
1 tsp chopped garlic
1/4 cup Brandy or Cognac

1/2 stick butter
1 tbsp corn starch
1 quart whipping cream
1 tsp Zatarains liquid shrimp and crab boil
1 tsp Better Than Bouillon Lobster Base
1/4 cup dry sherry
8 oz. Tomato sauce

Peel the shrimp and chop the green onion.

Sweat the onion and mushrooms in the butter and then add the garlic towards the end.

Now pour the sauteed vegetables and shrimp into a food blender. Add the Brandy and pulse mix till they are a coarse blend.

Now take the same pan and melt the butter and add the cornstarch. When it’s mixed well add the cream. I like to add it in stages, but you don’t have to.

Now add the Zatarains and Lobster base. I always taste my sauces at this stage to be sure I don’t have too much or too little seasoning. Salt is not needed as the Boullon has salt in itl

After it’s cooked and gotten creamy add the sherry and tomato sauce.

Now add the ground up shrimp mixture and let this sit in the hot mixture off flame for 5 minutes or more and you are ready to eat.

The Zatarains adds a touch of a bite and intensifies the boiled shrimp flavor.

This saves well and you can make it ahead.

29/08/2022

22/06/2022

This just changed my next meatloaf!

Chicken or turkey once ground will cook into a solid mass (think chicken fingers) and I use that to my advantage when making chicken or turkey meat loaf.

Food processing it yourself means you can make it without all the extra skin that processing plants use so your fat content is very low instead of worse than beef in store bought ground chicken/turkey.

Shred some potatoes (or buy hash browns) and mix with the chicken for your next meat loaf.

I tend to make a few at a time and make each with a different spice package. One regular, one Mexican and one Italian and then freeze them.

Oh, thigh meat is juicier and more flavorful than breast.

22/06/2022

Some good concepts. There are 3 recipes in this video