Archive for the ‘LoveToCook’ Category

The New Wave in Food Preparation

Thursday, December 11th, 2008

The New Wave in Food Preparation

The New Wave in Food Preparation

by BoomerYearbook.com

When the population started trebling and homemakers began finding ways to ease their domestic tasks, microwave ovens came as a surprise that was both detestable and delectable. It was in the boomer period when microwave ovens were first made available for home use. No one contested that the new device would have promise for boomers, but many were initially unimpressed.

The microwave oven is the unpredicted offshoot of Dr. Percy Spencer who was then testing a new vacuum tube called “magnetron.” He spent time exploring the tube while placing some popcorn kernels near it. His fascination grew when he saw before his eyes how those kernels cracked and popped inside his laboratory. When the popcorn test was over, Spencer tried placing an egg near the tube and, together with his curious colleague, the two saw how the rising temperature caused internal pressure within the egg. What Spencer thought possible at that moment was the very same product that many, especially in the busy cities found useful— quick cooking.

It was only until 1947—the year following the start of the boomer period—that the first commercial microwave oven was made available. While it rings true that Dr. Spencer had revolutionized cooking, the earlier features of the microwave oven were not as appealing as they are today. It then weighed 750 pounds and stood 6 feet tall, which is reminiscent of refrigerators and other bulky home appliances. The cost of each unit was exorbitant at about $5,000 each. The plumbing installation system also made it complex for oven use.

The initial feedback was generally unsatisfactory. Sales were low and people had not yet seen the kind of oven they were looking for…ah, but things changed in time. As the first set of microwave ovens underwent refurbishments and refinements, customers began flocking to the stores. The price of the oven was made less expensive and technologically sophisticated features no longer required plumbing installation.

An unprecedented level of acceptance was reached in the immediate years not only in homes but also in the food business industry. Faster and fresher food was the guarantee offered by the oven and today, the device is considered a necessity both in the domestic and commercial market.

Do you remember your first microwave? I certainly remember mine. It was in my college cafeteria and we were told we needed to stand many feet back to avoid being nuked! What’s your memory? We’d love to hear. Come join boomeryearbook and continue your trip down memory lane.

www.boomeryearbook.com is a social networking site connecting the Baby Boomer generation. Share your thoughts, rediscover old friends, or expand your mind with brain games provided by clinical psychologist Dr. Karen Turner. Join today to discover the many ways we are helping Boomers connect for fun and profit.

Amaretto Sweet Potatoes

Wednesday, November 26th, 2008

Save time and forget the stress while preparing these yummy home cooked meals that are sure to be a hit with family and friends.

8 medium sweet potatoes, scrubbed
2 sticks of unsalted butter
6 tablespoons amaretto liqueur
1 1/4 cup of dark brown sugar
zest from orange and a bit of the orange rind shredded
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Boil your potatoes until tender. Cool and peel the skin off and them mash in a pyrex or corning ware dish. Melt your butter & blend in the brown sugar. Pour this mixture over the potatoes and add the amaretto & zest from the orange. Bake for about 15 mins. until warm and then shred a little orange rind on the top. Yummy!!!!!!!!!
Hungering for more fast and delicious recipes? Come join www.boomeryearbook.com and Check out ‘What’s Cookin’ with Peggy.

www.boomeryearbook.com is a social networking site connecting the Baby Boomer generation. Share your thoughts, rediscover old friends, or expand your mind with brain games provided by clinical psychologist Dr. Karen Turner. Join today to discover the many ways we are helping Boomers connect for fun and profit.

Autumn Butternut Casserole

Monday, November 24th, 2008

3 cups mashed, cooked butternut squash
1/4 cup butter
1 tablespoon brown sugar
1/4 teas. salt
1 1/2 tablespoon butter
6 cups of Jonathan apples(about 2 lbs)
1/4 cup sugar
1 1/2 cups of corn flakes crushed
1/2 cup brown sugar 2 tablespoon butter
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Season squash with 1/4 cup of butter, 1 tablespoon brown sugar, 1/4 teas. salt. Heat 1 1/2 tablespoons butter in a skillet with the sliced apples sprinkle with 1/4 cup sugar cover and simmer over low heat until barely tender about 5 mins. Spread in a 3 qt. casserole and spoon mashed squash evenly over apples. Mix corn flakes with 1/2 cup brown sugar 7 melted butter. Sprinkle over squash. Bake 350 degrees for 15 mins.

Save time and forget the stress while preparing these yummy home cooked meals that are sure to be a hit with family and friends. Hungering for more fast and delicious recipes? Come join www.boomeryearbook.com and Check out ‘What’s Cookin’ with Peggy.

Boomeryearbook.com is a social networking site connecting the Baby Boomer generation. Share your thoughts, rediscover old friends, or expand your mind with brain games provided by clinical psychologist Dr. Karen Turner. Join today to discover the many ways we are helping Boomers connect for fun and profit

Parmesan Green Beans

Monday, November 24th, 2008

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teas. salt
1/2 teas. pepper
1/8 teas. garlic salt
1 cup 2% milk
3/4 teas. Worcestershire
4 tablespoons grated Parmesan Cheese(divided)
2 14.5 oz. can cut green beans
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Melt butter in medium saucepan. Mix flour, salt, pepper, and garlic salt. Stir in milk and heat until thickened. Add Worcestershire and 1/2 Parmesan cheese. Add green beans and heat through. Add remaining Parmesan cheese and stir. Yummy

Save time and forget the stress while preparing these yummy home cooked meals that are sure to be a hit with family and friends. Hungering for more fast and delicious recipes? Come join www.boomeryearbook.com and Check out ‘What’s Cookin’ with Peggy.

Boomeryearbook.com is a social networking site connecting the Baby Boomer generation. Share your thoughts, rediscover old friends, or expand your mind with brain games provided by clinical psychologist Dr. Karen Turner. Join today to discover the many ways we are helping Boomers connect for fun and profit

Cranberry Jello Mold

Monday, November 24th, 2008

1 3oz. rasberry jello
1 cup water
1/3 cup of sugar
16 oz. whole cranberry sauce
8 oz. sour cream
1 cup chopped apples peeled & diced
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Dissolve Jell-O in one cup boiling water. Add sugar and dissolve. Add cranberry sauce, sour cream and apples. Blend through lightly. Line Jell-O mold with a little mayonnaise. Add ingredients and refrigerate until firm. Unmold on plate.

Save time and forget the stress while preparing these yummy home cooked meals that are sure to be a hit with family and friends. Hungering for more fast and delicious recipes? Come join www.boomeryearbook.com and Check out ‘What’s Cookin’ with Peggy.

Boomeryearbook.com is a social networking site connecting the Baby Boomer generation. Share your thoughts, rediscover old friends, or expand your mind with brain games provided by clinical psychologist Dr. Karen Turner. Join today to discover the many ways we are helping Boomers connect for fun and profit

Peppered Shrimp Alfredo

Friday, October 31st, 2008

alfredo.jpg

Ingredients:

  • 8 ounces penne pasta
  • 1/4 cup butter
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1/2 pound portobello mushrooms, diced
  • 1 pound medium shrimp, peeled and deveined
  • 1 (16 ounce) jar Alfredo sauce
  • 1/2 cup grated Romano cheese
  • 1/2 cup cream
  • 1 teaspoon cayenne pepper, or more to taste
  • Salt and pepper to taste
  • 1/4 cup chopped parsley

Cooking Directions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
  3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Cherry Pie Ice Cream

Friday, October 31st, 2008

cherry.jpg

Ingredients:

  • 1 cup milk
  • 3 cups heavy cream
  • 5 egg yolks
  • 1/2 cup sugar
  • 1 pinch salt
  • 1/4 teaspoon almond extract
  • 1 (16 ounce) jar maraschino cherries, drained and chopped
  • 1 1/2 cups cinnamon graham crackers, broken into 1-inch pieces

Cooking Directions:

  1. Heat cream and milk to just below the boil.
  2. Whisk egg yolks, sugar, and a pinch of salt until just blended.
  3. Strain hot cream onto egg yolk mixture, whisking constantly.
  4. Return to saucepan and cook over low heat, stirring constantly, until it coats the spoon.
  5. Strain; add almond extract and cherries.
  6. Cool completely in refrigerator; freeze in ice cream machine according to manufacturer’s directions.
  7. Fold in graham crackers.
  8. Freeze until firm.

Toffee Crunch Ice Cream

Friday, October 31st, 2008

toffee.jpg

Ingredients:

  • 1 egg, lightly beaten
  • 2/3 cup sugar
  • Dash salt
  • 1 cup milk
  • 3 ounces German sweet chocolate, melted and cooled
  • 2/3 cup heavy whipping cream
  • 2 tablespoons strong brewed coffee
  • 3/4 teaspoon vanilla extract
  • 2 (1.4 ounce) bars Heath candy bars, crushed
  • 1/3 cup chopped pecans

Cooking Directions:

  1. In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours.
  2. Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.

Pesto Cream Sauce

Friday, October 31st, 2008

pesto.jpg

Ingredients:

  • 1 (16 ounce) package linguine pasta
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 8 cloves garlic, sliced
  • 1/2 cup butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 pinch salt
  • 1 pinch pepper
  • 1 1/2 cups grated Romano cheese
  • 1 cup prepared basil pesto
  • 1 pound cooked shrimp, peeled and deveined
  • 20 mushrooms, chopped
  • 3 roma (plum) tomato, diced

Cooking Directions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Pork Roast with a Walnut-Parmesan Crust

Friday, October 31st, 2008

pork-roast.jpg

 

Ingredients:

  1. 3/4 cup walnut halves
  2. 2 tablespoons unsalted butter
  3. 1 medium onion, minced
  4. 1/4 cup toasted fine bread crumbs
  5. 2 tablespoons finely chopped flat-leaf parsley
  6. 2 teaspoons finely chopped sage
  7. 1/4 cup freshly grated Parmesan cheese
  8. Salt and freshly ground pepper
  9. 3 pounds boneless pork shoulder roast, butterflied
  10. 1 tablespoon extra-virgin olive oil
  11. Water
  12. 1/4 cup dry red wine
  13. 1/2 cup chicken stock or low-sodium broth
  14. 1 teaspoon all-purpose flour

Cooking Directions:

  1. Preheat the oven to 325 degrees F. Spread the walnuts in a pie plate and toast for about 10 minutes, or until golden. Let cool, then coarsely grind the nuts. Leave the oven on.
  2. Melt the butter in a medium skillet. Add the onion and cook over moderately high heat until softened and lightly browned, about 5 minutes. Add the ground walnuts, bread crumbs, parsley and sage and let cool. Stir in the Parmesan and season with salt and pepper.
  3. Spread the pork roast open and season with salt and pepper. Spread half of the walnut mixture on the pork, then roll up the roast and tie it at 1-inch intervals with cotton string.
  4. In a sturdy roasting pan, heat the olive oil until shimmering. Season the roast with salt and pepper and cook over moderately high heat until browned all over, 10 to 12 minutes. Add 1/2 cup of water to the pan. Roast the pork for about 2 hours, basting occasionally and adding 1/4 cup of water to the pan each time you baste. The meat is done when an instant-read thermometer inserted in the center of the roast registers 160 degrees F. Transfer the pork to a baking sheet and let stand for 10 minutes. Pour any pan juices into a measuring cup and skim off the fat.
  5. Preheat the broiler. Discard the strings from the pork roast. Press the remaining ground walnut mixture onto the pork roast and broil 10 inches from the heat for about 5 minutes, or until the nut crust is golden and crisp. Let the pork stand while you make the sauce.
  6. Set the roasting pan over high heat. Add the red wine and boil until reduced by half, scraping up any browned bits from the bottom of the pan. Add the chicken stock and any reserved pan juices and boil until reduced by one-third. Whisk the flour into 2 tablespoons of water, then whisk the slurry into the sauce in the roasting pan and bring to a boil. Cook until the sauce is slightly thickened and no floury taste remains. Strain the sauce into a gravy boat and season with salt and pepper.
  7. Carve the pork into thick slices and serve with the sauce.

Yield: 7 servings