Food and Recipes while under Coronavirus quarantine #8

[IceIce9]

Spending of mayonnaise, I have always like the mayo that Five Guys uses. I looked into it and found out it is a unique recipe made by Heinz strictly for Five Guys.

It is think and creamy and is perfect on their burgers and Cajun fries.

 

[BetteDavisEyes]

When PayrollNerd shared her Chicken & Dumplings recipe and mentioned that she used canned biscuits, I was reminded of an appetizer that I used to make in the '70s with Pillsbury Crescent Rolls. I saw the recipe in a magazine and made the spinach and cheese rollups many times. Everyone loved them!

This probably isn't the exact recipe, but it's close to what I remember. If I made these now, I would probably use goat cheese and maybe even add chopped bacon. Cheesy Spinach Crescents

 

[BetteDavisEyes]

Dinner at Picano's on Thursday was wonderful, as always. Pappardelle with Bolognese was featured on the daily "specials", and I was tempted to order it again but got stuffed shells instead. DH had the Seafood Risotto. We both had the Pasta Fagioli soup that I plan to make this week. I could only eat three of the five stuffed shells and finished the other two yesterday (we do meatless Fridays during Lent). We had Parm/Panko encrusted orange roughy with Brussels sprouts and artichokes. Thai takeout last night and Italian sausage with pierogis tonight. I might bake oatmeal bars with dried cherries and walnuts this afternoon.

After several days of warmer than usual temperatures, heavy fog for three days, and unusual winter thunderstorms, it is now snowing. Not much accumulation expected, but it will snow off-and-on throughout the day. It has been a wild winter

 

[snooptroop88]

Over the past while, I've been experimenting on all kinds of things. I made my first layer cake. Can you believe that? I'm pretty old, and I made my first layer cake. And I really thought it was going to be all screwed up, the angel cakes were too short to trim down, and my pastry cream (pistachio) just seemed way too thin (at first/fine when it had time to chill). But honestly, it came out pretty well, it looked nice, made everything from scratch, now the cursive on the cake itself looked like fifth grade, but otherwise, I was really delighted with it And it tasted really good, especially the pastry cream.

Got a silicone mold and made candy, that came out good. I evidently DID temper my chocolate correctly, it was nice and hard and shiny the way it should be, like a shell. Have made truffles before, this was my first foray into actual shell chocolate. Used the pistachio butter from the cake in the candy, needs nuts next time.

Finally got a sharp knife for my sushi. Made another batch of hummus, that was REALLY good. This homemade hummus, it really is so much better than the store stuff, and it's not anything I'm doing, it's just the ingredients, it's pretty basic. They just taste good and it's hard to mess it up, all I had to do was spring for some quality chickpeas, lol.

Am trying to figure out what I can make tonight with the strangest assortment of ingredients EVER seen. Think I'm going to do cheddar and broccoli soup. I've got cream, cheddar, some other cheeses for backup singers, and broccoli. Agreed this has been one strange winter, soup seems like a good idea.

 

[Seni]

Really want your recipe for the pistachio pastry cream!!

 

[Puzzles8]

Finally got a sharp knife for my sushi.

There is nothing like a sharp knife! My dad used to hand sharpen them for me. They were like razor blades, went through tomatoes like butter. He spoiled me. Now, I get them sharpened over the summer at the farmers market. I have a hand held knife sharpener, but I find it leaves nicks. I suppose I sound get a old fashioned soap stone like my dad had, and learn to sharpen them myself.
Oh, the joy of a good knife!