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StewartM
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| Joined: | Oct 31st, 2005 |
| Location: | Chicken Coop |
| Posts: | 1149 |
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Posted: Aug 24th, 2006 09:30 pm |
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I buy 25lbs of bacon at a time.... .....Here have 2 Bacon biscuit neighbor....
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DToney
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Posted: Aug 25th, 2006 10:52 pm |
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Steve Adkins wrote: StewartM wrote: Did you come from the North????
Ahem.......................
Watch those references to folks of the Yankee persuasion........a few of us might fall into that category.
I RESEMBLE THAT REMARK!! 
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I have not failed. I've just found 10,000 ways that don't work. - Thomas Edison
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macca
Member
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Posted: Aug 25th, 2006 11:02 pm |
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DToney wrote:
Steve Adkins wrote: StewartM wrote: Did you come from the North????
Ahem.......................
Watch those references to folks of the Yankee persuasion........a few of us might fall into that category.
I RESEMBLE THAT REMARK!!
As I said before: Yeah, but we'll let you hang out with us anyway! ♥♥♥
____________________
A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort. Herm Albright
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blessingsalways2u
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Posted: Sep 1st, 2006 02:53 am |
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Hello All,
I was wondering can someone tell me how to make Country Fried Steak? I got some of those cube steaks and want to make some. I have tried this before and they come out bland, even after using seasoning. Also how do you make the gravy that restaurants serve with it?
Thank I appreciate the help.
Blessings
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DToney
Member
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Posted: Sep 1st, 2006 03:03 am |
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blessings... there is an art to making good country fried steak & gravy... I usually salt & pepper the steak after rinsing it then roll in flour.. your pan should have just enough oil (or melted shortening) in the frying pan and the pan should be hot (stove eye on about 6 on an electric) place the steak into the hot oil and don't touch it! (the more you lift it, or lift too quickly, the more batter falls off) I put a lid on the pan to allow it to cook all the way thru) try to turn just once after it is browned good then brown on the other side.
Gravy is a trick! Most folks don't measure the water/milk or flour. Pour oil/grease from where you've just cooked the steak reserving about 2 tbsp Spoon 2 or 3 tablespoons of flour into the oil and stir (should be kinda thick not runny) let this brown... in a bowl mix about 3/4 cup of water & about 1/2 cup milk... after the flour has browned pour milk/water slowly into pan & stir briskly (the trick is too that you may not need all of the liquid - depends on how thick the gravy is getting) pour about half while stirring then add a little more (continuing to stir) until the mixture looks a little more saucy than what you'd serve because it will thicken.
Mom said that she tried to teach her sister in law how to make gravy & it lumped up in the middle of the pan...  so maybe practice makes perfect? good luck... lemmie know how it turns out!
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I have not failed. I've just found 10,000 ways that don't work. - Thomas Edison
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Cracker Jax
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| Joined: | Oct 23rd, 2005 |
| Location: | Summerfield, USA |
| Posts: | 4722 |
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Posted: Sep 1st, 2006 01:06 pm |
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DToney wrote: Gravy is a trick! Most folks don't measure the water/milk or flour. Pour oil/grease from where you've just cooked the steak reserving about 2 tbsp Spoon 2 or 3 tablespoons of flour into the oil and stir (should be kinda thick not runny) let this brown... in a bowl mix about 3/4 cup of water & about 1/2 cup milk... after the flour has browned pour milk/water slowly into pan & stir briskly (the trick is too that you may not need all of the liquid - depends on how thick the gravy is getting) pour about half while stirring then add a little more (continuing to stir) until the mixture looks a little more saucy than what you'd serve because it will thicken.
I think you have to have a "gravy thumb"(sorta like a green thumb, 'cept for gravy) or something to make good gravy. I can follow the same exact steps my yummy gravy makin' mother-in-law does and my gravy still comes out tasting like flour, or worse yet, burnt flour! 
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blessingsalways2u
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Posted: Sep 1st, 2006 03:49 pm |
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Yeah Cracker I agree, I can make killer turkey gravy that is great but when it come to that white gravy stuff I can't do it to save my life. I make pretty good beef gravy too. I think the white gravy would be better if I used bacon?
That should get some replies,huh?
I made my first apple pie two days ago I broke my own rule of no apple stuff till September 1. I couldn't wait!
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Cracker Jax
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| Joined: | Oct 23rd, 2005 |
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Posted: Sep 1st, 2006 04:58 pm |
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LOL on the bacon addition Blessings! Good idea!
I find that Mrs. Smith makes a yummy little apple pie... especially since she's gone and added Cinnabon frosting!!! If you don't know her, you can meet her in the freezer section of the Grocery store!
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blessingsalways2u
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Posted: Sep 1st, 2006 08:19 pm |
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| I have had to resort to Mrs. Smiths but only when very short on time. I mostly bake myself since I am a blue ribbon winner for my baking, preserves and pickles. ( a little self horn tooting there)
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macca
Member
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Posted: Sep 1st, 2006 09:55 pm |
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blessingsalways2u wrote:
I have had to resort to Mrs. Smiths but only when very short on time. I mostly bake myself since I am a blue ribbon winner for my baking, preserves and pickles. ( a little self horn tooting there)
Well, ba2u!! You just do it all, don't you?? I'm envisioning a "Mother Earth/Earth Mother" type! ♥♥♥
You'll have to share some of those baked goods with the gang, y'know! That's what the little cup holder thingy at the front of your computer is for!!!
____________________
A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort. Herm Albright
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DToney
Member
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Posted: Sep 1st, 2006 09:59 pm |
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cooking tips....
When cooking fried chicken or steak, spread mayonaise over the meat before rolling it in flour... bad on the diet, but good tasting! The batter is thicker and makes the meat juicer!
When making hard boiled eggs, cook a potato in with them. The potato makes the eggs easier to peel!
When cutting up onions, leave on the end with the root. It makes the onion easier to cut - whether it be slicing or dicing. Dicing onions is easier when you make several cuts across the top then slice the sides.
When mixing flour & water for gravy, use plain flour.... it don't cause lumps in the gravy.
Buy hamburger mean on sale & brown the whole package then freeze. This makes it quicker to whip up chili, hamburger helper, meat sauce or other recipes that call for browned hamburger meat.
(there are more where these came from... just need to think of them!)
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I have not failed. I've just found 10,000 ways that don't work. - Thomas Edison
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DToney
Member
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Posted: Sep 1st, 2006 10:00 pm |
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This is a good one to make up ahead of time - especially when you have company!
Breakfast Casserole
1 lb. Sausage (mild)
2 cups shredded Monterrey Jack cheese
1 package crescent rolls
5 eggs
¾ cup milk.
Brown sausage & drain. Place crescent rolls in bottom of casserole dish. Layer sausage then cheese. Mix egg & milk well in mixing bowl then pour over casserole. Bake 350 degrees for 30 minutes or until eggs are done.
Last edited on Sep 1st, 2006 10:02 pm by DToney
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I have not failed. I've just found 10,000 ways that don't work. - Thomas Edison
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blessingsalways2u
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Posted: Sep 2nd, 2006 01:52 am |
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WOW I love the mayo idea. I like mayo or sour cream on anything.
Thanks for th great tips. I will post some of my winning recipes this weekend.
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Cracker Jax
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| Joined: | Oct 23rd, 2005 |
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Posted: Sep 2nd, 2006 02:10 am |
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blessingsalways2u wrote: I have had to resort to Mrs. Smiths but only when very short on time. I mostly bake myself since I am a blue ribbon winner for my baking, preserves and pickles. ( a little self horn tooting there)
Ok BRB (That doesn't stand for "be right back", it stands for "BLUE RIBBON BLESSINGS!")... Do you happen to have a recipe for Cinnabon frosting???????
I'd even take a close relative to Cinnabon Frosting!
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Jim Flynt
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| Joined: | Jul 29th, 2006 |
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Posted: Sep 2nd, 2006 02:57 am |
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Cracker Jax wrote: Do you happen to have a recipe for Cinnabon frosting???????
I'd even take a close relative to Cinnabon Frosting!
Crackah,
Here is the recipe for Cinnabon Frosting:
Ingredients:
1 pound Margarine
1 pound cream cheese
2 pounds powdered sugar
2 teaspoons lemon juice
2 teaspoons vanilla extract
Directions:
Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for AT LEAST an additional 12 minutes. When almost done, add in the extracts.
This recipe for Cinnabon Frosting serves/makes 4 lbs.
The recipe is from the 'Copy Cat' cooking website which can be found as follows:
http://www.cdkitchen.com/recipes/recs/512/Cinnabon_Frosting37206.shtml
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