Recipes.

[Haunted]

I managed to make onion gravy from scratch recently; I've only made it a couple of times, but here goes I'm not big on specifying quantities and such, but I guess that doesn't matter so much given the various measurements we all use? Hope it helps anyhoo!

Spoiler

• Put some oil in a roasting tin [preferably one you can use on the stove, but this isn't essential, as you'll see] and place it in the oven to heat up. The temperature/timing will depend on what else you may have in the oven; it'll need to be moderately hot at least, but more on that shortly.
  
• Peel and chop some onions - I used one per person - into the desired thickness; this is entirely up to you. If you intend to strain the gravy, wedges are fine; for a chunkier result, slice or dice to your liking.
• When the oil is hot, tip in the onions and season them with salt, pepper and your choice of herbs. [You can add dried herbs to the oil before heating; this infuses the oil with flavour and stops the herbs from burning.] Mix well to coat, and dot with butter.
  
• Now, to cook. If the oven is especially hot - e.g. if you're roasting potatoes - you may want to cover the tin with foil for the first part of cooking. If not, just pop them in. Check and stir after 20mins or so; you want them to be slightly charred for a good flavour. I find they take 30-40mins or so; just check every 10-15mins if in doubt
• When they're done, pour in some hot stock - your choice of chicken, beef or veg - and scrape all the caramelized lovely stuff from the bottom. If your tin can be used on the stove, you can do this over the heat; if not, simply do it with the tin straight out of the oven, and pour into a saucepan. Spoon off a little of the liquid and mix to a paste with a little cornflour [cornstarch?], while bringing the rest to the boil. When it's bubbling, add the paste and whisk like crazy! Let it boil until it thickens to your liking, whisking frequently [no need to whisk constantly] and tasting for seasoning, and there you go!

Nothing like an onion and now thanks to your recipe to be able to pour on 'taters and stuff, 'tis awesome!! THANKS!

 

[blunthead]

I'm baking this as we speak. We'll see, but it sounds yum...

 

[Grandpa]

I managed to make onion gravy from scratch recently; I've only made it a couple of times, but here goes I'm not big on specifying quantities and such, but I guess that doesn't matter so much given the various measurements we all use? Hope it helps anyhoo!

Spoiler

• Put some oil in a roasting tin [preferably one you can use on the stove, but this isn't essential, as you'll see] and place it in the oven to heat up. The temperature/timing will depend on what else you may have in the oven; it'll need to be moderately hot at least, but more on that shortly.
  
• Peel and chop some onions - I used one per person - into the desired thickness; this is entirely up to you. If you intend to strain the gravy, wedges are fine; for a chunkier result, slice or dice to your liking.
• When the oil is hot, tip in the onions and season them with salt, pepper and your choice of herbs. [You can add dried herbs to the oil before heating; this infuses the oil with flavour and stops the herbs from burning.] Mix well to coat, and dot with butter.
  
• Now, to cook. If the oven is especially hot - e.g. if you're roasting potatoes - you may want to cover the tin with foil for the first part of cooking. If not, just pop them in. Check and stir after 20mins or so; you want them to be slightly charred for a good flavour. I find they take 30-40mins or so; just check every 10-15mins if in doubt
• When they're done, pour in some hot stock - your choice of chicken, beef or veg - and scrape all the caramelized lovely stuff from the bottom. If your tin can be used on the stove, you can do this over the heat; if not, simply do it with the tin straight out of the oven, and pour into a saucepan. Spoon off a little of the liquid and mix to a paste with a little cornflour [cornstarch?], while bringing the rest to the boil. When it's bubbling, add the paste and whisk like crazy! Let it boil until it thickens to your liking, whisking frequently [no need to whisk constantly] and tasting for seasoning, and there you go!

I love onion gravy, onion soup, and so on. I'll have to try this, EXCEPT....

Among other dishes, I was cooking onion soup for the office Christmas party one time. We were hosting. Well, the recipe called for cooking down six large yellow onions with sugar and so on.

So I did. Do you know what a big cast iron skillet full of six large yellow onions cooking down in a closed house in December might smell like after, say, 30 or 60 minutes? Grandma came staggering down from upstairs, eyes streaming. The dog was scratching at the door, begging, begging to be let out. Leaves were falling off the house plants*. Paint was coming off the walls.

We got through it, and the dinner was quite successful. But the star employee loved the onion soup. She raved about it.

Next year comes, and I offer to host the party again. The star employee was with Grandma and me. The employee says, excited, "Oh, could you make that onion soup again? It was soooo good!" Grandma groaned. I mean, it wasn't audible. But I knew it was there. Yup, repeat of last year. You have to keep the star employees happy.




*Actually, this doesn't need onion fumes to happen. We're terrible with house plants.

 

[Paranoid Paintbrush]

Yummy! I think I will try this and see if the picky chef likes it - he is still in bed - maybe the smell will wake him up!

Nothing like an onion and now thanks to your recipe to be able to pour on 'taters and stuff, 'tis awesome!! THANKS!

No worries Hope it turns out well! I should add that you can use any colour of onion - might try red ones next time - and add garlic, leeks or so on, if you like. Enjoy!

I love onion gravy, onion soup, and so on. I'll have to try this, EXCEPT....

Among other dishes, I was cooking onion soup for the office Christmas party one time. We were hosting. Well, the recipe called for cooking down six large yellow onions with sugar and so on.

So I did. Do you know what a big cast iron skillet full of six large yellow onions cooking down in a closed house in December might smell like after, say, 30 or 60 minutes? Grandma came staggering down from upstairs, eyes streaming. The dog was scratching at the door, begging, begging to be let out. Leaves were falling off the house plants*. Paint was coming off the walls.

We got through it, and the dinner was quite successful. But the star employee loved the onion soup. She raved about it.

Next year comes, and I offer to host the party again. The star employee was with Grandma and me. The employee says, excited, "Oh, could you make that onion soup again? It was soooo good!" Grandma groaned. I mean, it wasn't audible. But I knew it was there. Yup, repeat of last year. You have to keep the star employees happy.




*Actually, this doesn't need onion fumes to happen. We're terrible with house plants.

Oh no!! But LoL I'm glad it worked out in the end anyway. I've not made French onion-type soup, but I have made cream of spring onion, which was nice. Will post some more stuff later

 

[doowopgirl]

I managed to make onion gravy from scratch recently; I've only made it a couple of times, but here goes I'm not big on specifying quantities and such, but I guess that doesn't matter so much given the various measurements we all use? Hope it helps anyhoo!

Spoiler

• Put some oil in a roasting tin [preferably one you can use on the stove, but this isn't essential, as you'll see] and place it in the oven to heat up. The temperature/timing will depend on what else you may have in the oven; it'll need to be moderately hot at least, but more on that shortly.
  
• Peel and chop some onions - I used one per person - into the desired thickness; this is entirely up to you. If you intend to strain the gravy, wedges are fine; for a chunkier result, slice or dice to your liking.
• When the oil is hot, tip in the onions and season them with salt, pepper and your choice of herbs. [You can add dried herbs to the oil before heating; this infuses the oil with flavour and stops the herbs from burning.] Mix well to coat, and dot with butter.
  
• Now, to cook. If the oven is especially hot - e.g. if you're roasting potatoes - you may want to cover the tin with foil for the first part of cooking. If not, just pop them in. Check and stir after 20mins or so; you want them to be slightly charred for a good flavour. I find they take 30-40mins or so; just check every 10-15mins if in doubt
• When they're done, pour in some hot stock - your choice of chicken, beef or veg - and scrape all the caramelized lovely stuff from the bottom. If your tin can be used on the stove, you can do this over the heat; if not, simply do it with the tin straight out of the oven, and pour into a saucepan. Spoon off a little of the liquid and mix to a paste with a little cornflour [cornstarch?], while bringing the rest to the boil. When it's bubbling, add the paste and whisk like crazy! Let it boil until it thickens to your liking, whisking frequently [no need to whisk constantly] and tasting for seasoning, and there you go!

Thanks. I'll let you know how I get on.

 

[Neesy]

Ah! - 425 - that is another mistake I made - I only put them in at 400. Ah well, live and learn - next time I will get it right!

 

[Dana Jean]

Okay Grandpa , doing the banana bread today. I thought I had everything, but no nutmeg or brown sugar! I recently went through my cabinets and threw away everything that was expired--so those must have been expired because I know I had them!

I'll let you know how I do. How many loaves does this make, just the one?

 

[Grandpa]

Okay Grandpa , doing the banana bread today. I thought I had everything, but no nutmeg or brown sugar! I recently went through my cabinets and threw away everything that was expired--so those must have been expired because I know I had them!

I'll let you know how I do. How many loaves does this make, just the one?

Just the one loaf, in a regular-sized bread pan. When making it for friends & family, I've done 18 in one day before. The house smelled incredible. And I mean good incredible.

I wouldn't fret too much about missing ingredients and would encourage anyone doing this to substitute their own.
The original recipe called for 1 cup of pureed bananas - i use three bananas, and it's better.
Original recipe called for 1/3 cup shortening. I use butter/margarine.
Original recipe had no brown sugar.
Or vanilla.
Or rum.
Or coffee.
Or cinnamon.
Or nutmeg.
Or blueberries/chocolate chips.
And it had nuts.

So I castrated the recipe and added the other stuff on my own over time. But even when I did the original recipe (mostly - I don't use shortening) the first year I ever did this bread, it was still pretty good. So I don't think missing or tweaking a few ingredients will kill it.

 

[Dana Jean]

Just the one loaf, in a regular-sized bread pan. When making it for friends & family, I've done 18 in one day before. The house smelled incredible. And I mean good incredible.

I wouldn't fret too much about missing ingredients and would encourage anyone doing this to substitute their own.
The original recipe called for 1 cup of pureed bananas - i use three bananas, and it's better.
Original recipe called for 1/3 cup shortening. I use butter/margarine.
Original recipe had no brown sugar.
Or vanilla.
Or rum.
Or coffee.
Or cinnamon.
Or nutmeg.
Or blueberries/chocolate chips.
And it had nuts.

So I castrated the recipe and added the other stuff on my own over time. But even when I did the original recipe (mostly - I don't use shortening) the first year I ever did this bread, it was still pretty good. So I don't think missing or tweaking a few ingredients will kill it.

I like how yours sounded though! I'm excited.

 

[Dana Jean]

Just the one loaf, in a regular-sized bread pan. When making it for friends & family, I've done 18 in one day before. The house smelled incredible. And I mean good incredible.

I wouldn't fret too much about missing ingredients and would encourage anyone doing this to substitute their own.
The original recipe called for 1 cup of pureed bananas - i use three bananas, and it's better.
Original recipe called for 1/3 cup shortening. I use butter/margarine.
Original recipe had no brown sugar.
Or vanilla.
Or rum.
Or coffee.
Or cinnamon.
Or nutmeg.
Or blueberries/chocolate chips.
And it had nuts.

So I castrated the recipe and added the other stuff on my own over time. But even when I did the original recipe (mostly - I don't use shortening) the first year I ever did this bread, it was still pretty good. So I don't think missing or tweaking a few ingredients will kill it.

It is in the oven. I like cinnamon and I can smell the cinnamon. yum.

 

[morgan]

It is in the oven. I like cinnamon and I can smell the cinnamon. yum.

I made a homemade cinnamon pecan coffee cake a couple days ago-turned out yummy!

 

[Dana Jean]

I made a homemade cinnamon pecan coffee cake a couple days ago-turned out yummy!

That sounds great.

 

[Paranoid Paintbrush]

Thanks. I'll let you know how I get on.

No worries; hope it turns out well!

We had baked potatoes last night; for the filling I mixed up grated Cheddar, red onion and salad cream, which worked nicely. What fillings do you all enjoy? I want to cook them more often, as they're easy and cheap, so ideas are welcome; I don't want to get predictable with my fillings, ha ha There's more to jacket spuds than cheese and onion/tuna mayo/prawn cocktail after all, right?!

 

[Neesy]

No worries; hope it turns out well!

We had baked potatoes last night; for the filling I mixed up grated Cheddar, red onion and salad cream, which worked nicely. What fillings do you all enjoy? I want to cook them more often, as they're easy and cheap, so ideas are welcome; I don't want to get predictable with my fillings, ha ha There's more to jacket spuds than cheese and onion/tuna mayo/prawn cocktail after all, right?!

Salad cream? This is something we don't get here - is it sort of like Mayonnaise?

 

[Paranoid Paintbrush]

Salad cream? This is something we don't get here - is it sort of like Mayonnaise?

It's pretty similar; more of a liquid consistency and more of a tang to it. I think the main difference is that salad cream contains more vinegar, though there may be more to it than that. They do have several ingredients in common so far as I know. It's one of those UK things, you prefer one or the other, and defend your choice to the death

 

[Neesy]

It's pretty similar; more of a liquid consistency and more of a tang to it. I think the main difference is that salad cream contains more vinegar, though there may be more to it than that. They do have several ingredients in common so far as I know. It's one of those UK things, you prefer one or the other, and defend your choice to the death

I just asked Andy (he is from the UK) and he said he does not miss it and can take it or leave it! but he misses black pudding

 

[doowopgirl]

No worries; hope it turns out well!

We had baked potatoes last night; for the filling I mixed up grated Cheddar, red onion and salad cream, which worked nicely. What fillings do you all enjoy? I want to cook them more often, as they're easy and cheap, so ideas are welcome; I don't want to get predictable with my fillings, ha ha There's more to jacket spuds than cheese and onion/tuna mayo/prawn cocktail after all, right?!

Right. Sour cream is a favorite. I like doing twice baked as well. When you scoop out the filling hot sauce, like Franks goes well to jazz up the cheese.

 

[Paranoid Paintbrush]

I just asked Andy (he is from the UK) and he said he does not miss it and can take it or leave it! but he misses black pudding

Aha, black pudding is another "divider" I'll try it, I'm not put off by what's in it; it just doesn't set the world on fire There's the whole Marmite thing too; I'm in favour and so is the cat, ha!

Right. Sour cream is a favorite. I like doing twice baked as well. When you scoop out the filling hot sauce, like Franks goes well to jazz up the cheese.

Oh, I love sour cream, and I haven't had the twice-baked kind in ages! Thanks for that; they'll be going on the menu

 

[Neesy]

I could eat the South end of a horse travelling North right now! I am in my cubicle at work typing (but not working) since I am on vacation.

Had to drop my husband Andy off at the Dental Clinic across the street at 0945 hours and still no phone call yet to say they are done!

 

[blunthead]

I could eat the South end of a horse travelling North right now...

What shall I wear?