Had a pack of boneless chicken thighs that I thawed Thursday and marinated overnight to cook Friday. For a variety of reasons, they are still in my refrigerator and still in the marinade. Now I'm not sure if they're still good to cook. I'm thinking yes, but my husband is less sure. Help!
Old Fashioned Lemon Tea Cakes
3 3/4 cups sifted all-purpose flour 1/2 tsp baking soda 1/4 tsp salt Pinch freshly grated nutmeg 1/2 cup (1 stick) unsalted butter 1 cup granulated sugar 2 large eggs Zest of 2 lemons 1 tsp lemon extract 2 Tbsp buttermilk
Preheat oven to 375 degrees. Sift the flour, baking soda, salt and nutmeg into a medium bowl (sift twice), set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed. Add the eggs one at a time, mixing well after each addition. Add the lemon zest and lemon extract, mix to fully combine. Add the dry ingredients in 3 additions alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being sure not to overmix. Dump the dough on to a lightly floured surface and shape the dough into a large ball. Divide the ball in half. Place each half on top of a sheet of parchment paper. Place another sheet of parchment paper on top of each half. Using a rolling pin, roll each half out into a 1/4 inch layer. Place the rolled dough on a sheet pan. Repeat this process with the other half of dough. Place the sheet pan in the refrigerator and let dough chill at least 2 hours. Working with one rolled sheet of dough at a time, remove the top layer of parchment paper. Using a cookie cutter, cut out the dough and place on a parchment lined sheet pan, ~2 inches apart. Bake the cookies until they have puffed up and are lightly brown around the edges ~8-10 minutes. Place on a cooling rack to cool completely.
Lemon Glaze (optional)
1 1/2 cups powdered sugar Zest of 1 lemon 3-4 Tbsp fresh lemon juice
In a medium bowl, whisk together all ingredients until smooth. You may need to add more lemon juice if the glaze is too thick (if needed, add more lemon juice 1 tsp at a time). Dip the cooled cookies directly into the glaze then place them on a cooling rack until the glaze is set. You can also spoon the glaze over the cookies, using the back of the spoon to spread the glaze into an even layer.
Enjoy!
Old Fashioned Lemon Tea Cakes
3 3/4 cups sifted all-purpose flour 1/2 tsp baking soda 1/4 tsp salt Pinch freshly grated nutmeg 1/2 cup (1 stick) unsalted butter 1 cup granulated sugar 2 large eggs Zest of 2 lemons 1 tsp lemon extract 2 Tbsp buttermilk
Preheat oven to 375 degrees. Sift the flour, baking soda, salt and nutmeg into a medium bowl (sift twice), set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed. Add the eggs one at a time, mixing well after each addition. Add the lemon zest and lemon extract, mix to fully combine. Add the dry ingredients in 3 additions alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being sure not to overmix. Dump the dough on to a lightly floured surface and shape the dough into a large ball. Divide the ball in half. Place each half on top of a sheet of parchment paper. Place another sheet of parchment paper on top of each half. Using a rolling pin, roll each half out into a 1/4 inch layer. Place the rolled dough on a sheet pan. Repeat this process with the other half of dough. Place the sheet pan in the refrigerator and let dough chill at least 2 hours. Working with one rolled sheet of dough at a time, remove the top layer of parchment paper. Using a cookie cutter, cut out the dough and place on a parchment lined sheet pan, ~2 inches apart. Bake the cookies until they have puffed up and are lightly brown around the edges ~8-10 minutes. Place on a cooling rack to cool completely.
Lemon Glaze (optional)
1 1/2 cups powdered sugar Zest of 1 lemon 3-4 Tbsp fresh lemon juice
In a medium bowl, whisk together all ingredients until smooth. You may need to add more lemon juice if the glaze is too thick (if needed, add more lemon juice 1 tsp at a time). Dip the cooled cookies directly into the glaze then place them on a cooling rack until the glaze is set. You can also spoon the glaze over the cookies, using the back of the spoon to spread the glaze into an even layer.
Enjoy!
I was thinking of adding spinach, carrots, broccoli, asparagus, or any other vegetable to my rice. I make the rice in a rice cooker and don't really know how to add vegetables to it so it won't go bad sitting in my refrigerator. How can I meal prep vegetables, and how long can I keep them in the refrigerator after preparing them?
I was thinking of adding spinach, carrots, broccoli, asparagus, or any other vegetable to my rice. I make the rice in a rice cooker and don't really know how to add vegetables to it so it won't go bad sitting in my refrigerator. How can I meal prep vegetables, and how long can I keep them in the refrigerator after preparing them?
Hi, I'm new to cooking and I'm trying a salmon and risotto recipe. I've had 3 small salmon fillets in the freezer for a few days, I was planning to cook it tonight but I forgot I had to put it in the refrigerator for 12-24 hours. I'd probably be cooking it in a little under 5 hours, is that not long enough to thaw it properly?
Thawing in a microwave doesn't seem to be worth it so if that's the only option I'd rather cook it tomorrow.
Hi, I'm new to cooking and I'm trying a salmon and risotto recipe. I've had 3 small salmon fillets in the freezer for a few days, I was planning to cook it tonight but I forgot I had to put it in the refrigerator for 12-24 hours. I'd probably be cooking it in a little under 5 hours, is that not long enough to thaw it properly?
Thawing in a microwave doesn't seem to be worth it so if that's the only option I'd rather cook it tomorrow.
Tomorrow, I'm going to do a live-stream of how to make pizza at home. You can follow along and cook with me, and I'll answer questions if you have trouble!
Here's the important part: make your own sauce and don't use a pre-baked crust! It's still really easy. 1 hour or less from start to eating. No major equipment needed.
Around $12 for 2 pizzas, less if you have some pantry staples already.
5:30 PM EST at http://ift.tt/2nN4heQ
Buy these ingredients: http://ift.tt/2ouuDPZ Also buy shredded mozzarella (We've tried and didn't like Kraft or Sargento, we liked Publix brand) and any toppings you want.
Equipment: All you need is an oven, a single large pan (12" or so), and something to cook pizza on: a baking sheet, a pizza stone, an upside-down cast iron skillet, whatever.
Cost: $2.79 for dough (in some grocery store bakeries, in a small refrigerator), $3.69 for shredded mozzarella, ~$3 for tomatoes (I like Cento), and ~$2 for shallots and garlic.
If you want to save the $2.79 for the dough, you can make your own tonight and leave it in the fridge until tomorrow. It's best if you let it rest overnight! http://ift.tt/2nNaS9p <-- that recipe also has the full baking/assembly instructions even if you bought your own dough. So if you don't want to cook with me tomorrow, just try that recipe sometime :)
If anyone wants a reminder tomorrow, send me a message. Happy cooking y'all!
Has happened a few times to me; i buy a thing of 12 chicken breasts, with the expiration day about 5 days out. Right when i get home, i freeze them all individually except one to cook then. I then thaw 1 chicken breast the night before in the refrigerator to eat the next day, every day. But at least half the time the chicken goes bad. It get slimy, and it parts of it look fairly gray. I would expect it to stay good for a day or two after thawing...
Has happened a few times to me; i buy a thing of 12 chicken breasts, with the expiration day about 5 days out. Right when i get home, i freeze them all individually except one to cook then. I then thaw 1 chicken breast the night before in the refrigerator to eat the next day, every day. But at least half the time the chicken goes bad. It get slimy, and it parts of it look fairly gray. I would expect it to stay good for a day or two after thawing...
I am in college and not very good at cooking but I think I might have had an epiphany while looking through my various appliances and ingredients. Would it be possible to make scrambled eggs and mix in cheese and maybe onions and ground sausage. Then maybe putting the ingredients in the refrigerator? ( Or Maybe not?) then using an ice cream scoop to scoop out balls of breakfast items dip them in pancake batter( or some other batter, maybe like pancake batter with hashbrowns mixed in?) and deep fry the whole thing and serve it with syrup or salsa maybe?
Is this plan feasible And if so how hot and how long in the deep fryer?
I moved into a dorm for grad school that included a mini fridge. I thought my mom plugged it in, but it wasn't. I bought...
-A bag of baby carrots. They're slimy (the baby ones were on sale, next time I'll get the normal ones).
-Blueberries/black raspberries.
-Spinach. I had some and it seems fine.
-Unopened hummus. It seems fine.
-Greek yogurt. It tastes fine.
-Milk. It smells a little off maybe, but it's not separating/curdling.
-Eggs
The next 3 I bought last night, and actually started freezing around 10.
-Frozen tilapia.
-Frozen chicken strips.
-Frozen peas.
So I'd love to hear what you guys think about my mishap! I'm going to try to use the food up faster that was left out. Thanks.
I'm subletting a room in an apartment this summer, and I will need to cook for myself if I want to eat (kind of a priority). I've cooked before, but I've never been responsible for buying my own ingredients and planning meals before. I think I'm at least half-decent when it comes to preparing food, but I need some help assembling a good shopping list. Also, because I'm living in an apartment where I'm not on the lease, I have pretty limited space in the pantry and the refrigerator. Any suggestions on what I should be shopping for? Right now, I'm thinking of things like noodles, soup, vegetables/salad things, but I feel kinda in over my head, so any advice would be really appreciated!
Video: https://www.youtube.com/watch?v=4DzRAGAnRJk
Ingredients:
Chicken Breasts (Boneless Optional) – Portion Size Varies, Using 5 here
Potatoes – 4 Small
Carrots – 2 Cups
Tomatoes – 2 Large
Onions – 2 Slices
Cabbage – Half
Spices:
2 Tablespoons of Salt
1 Tablespoon of Cumin Powder
1 Teaspoon of Garlic Powder
Instructions:
Fill a large pot of water and turn the stove on to medium-high heat. Add your chicken and add your salt. Boil for about 30 minutes or until the chicken is fully cooked.
While its cooking, prep you vegetables. You can add any you like, and the amount of each varies on your preference. I really like carrots and usually load mine up, but I only had half a bag. I also add Mexican Calabaza(Squash), but I had none on hand. The vegetables should be bite sized pieces and not huge. The onion is more for flavor here and if you don't like it, don't worry, it's not overwhelming.
After the chicken is cooked, add your cumin and garlic powder, stir until it's evenly distributed. You can add more cumin powder for more flavor and color, but if this is your first time cooking it, don't overdo it. Then slow add your veggies, don't dump them because you will get splashed with hot water.
Cook them until you can get a large spoon and cut them in half with ease, letting it simmer for an extra 10 minutes will enhance the flavor too. Let it cool for a bit and then you're ready to eat! Lime is also a must have with it! It's amazing together.
This recipe fed about 5 people, and you can store it in your refrigerator for a few days and eat a hearty meal. If you want to know how I made the rice, I'd be happy to share that too!
I normally store milk in the refrigerator door. My problem is that it's always really cold. Sometimes I enjoy drinking really cold milk, especially in summer of course, but most of the time I want it to be moderately cool. I don't know where else to put it as it will go bad in a not-so-cold place as stated on the box, and I can't raise the refrigerator's temperature because obviously it will affect every other thing stored in there. I shouldn't be the only one having this problem.
Just to be clear I mean packaged milk stored in a box or plastic bottle (the ones which you shouldn't drink after 3 days) and not the local milk.
Hi everyone! Newly independent college student here.
I'm not sure exactly on what to do now. Ideally I plan on making the pork last for two weeks and using it in a variety of recipes. Would I need to freeze it to make it last? And if I place it in the freezer, I have to thaw it in the refrigerator or can I just mircowave it?
So I'm a very amateur cook. One of the effortless, un-screw-up-able dishes I rotate in and out consists just of opening a can of diced tomatoes, a can of beans (black, pinto or kidney, usually), and then a small can of vegetables. I put them on the stovetop and bring them to a gentle boil, then leave the heat on low for a bit until I'm ready to eat. Most of the time I cook rice and throw the mixture on top. Most of the time I also put half aside for next day's dinner and stick it in the refrigerator.
That brings me to my question. The tomatoes (and, to a certain extent the beans and vegetables) give it a reasonably nice, sharp flavor, but what kind of spices would your instincts tell you to try on that? I have a terrible time imagining flavors, and when I experiment with spices, it's just not pretty. I need a little guidance, some starter suggestions, from someone (or someones) with a knack for that kind of thing.
