My Favorite Recipe is... What's yours?

[Homegrown Tomatoes]

My favorite pie crust:

1 c. whole wheat flour
2.5 c. unbleached flour
1 t. salt
1 c. butter
1 egg
8 T. cold water
1 T. vinegar

Cut butter into flours and dry ingredients until it looks like coarse cornmeal.  In another bowl, beat together egg, vinegar, and water, and then stir into flour.  Add another T. of water if needed.  Roll into a ball, divide into four.  Will make two deep dish 9" two crust pies and can be refrigerated for a week.  When baking, bake for the first 10 minutes at 425 and then reduce temperature to 350.

[Sassy]

Thanks for posting, HG...  I was looking for a whole wheat crust.  Have used that same recipe w/all unbleached flour for years.  I'll have to try this one - although Glenn just told me "how do you know I'd like a whole wheat crust?  I like a flaky white crust."   

When his cousin was here recently, I made pancakes out of a 7 grain flour & also added some oatmeal - he took a couple bites & said "these aren't like my grandma's pancakes!"  He likes the Bisquick type     So much for trying to cook healthier 

[Homegrown Tomatoes]

Well, that is the amount of whole wheat flour that the original recipe I adapted it from called for, BUT I have been known to use 100% whole wheat and it came out just fine, but didn't refrigerate well.  I think you could use whole wheat as long as you made the pies right away instead of keeping the second crust for later in the week.  (The one I baked the day I made them was great, but the one I baked a few days later was really crumbly.  Tasted good, but just fell apart and didn't look as pretty.

[Windpower]

Oeufs Ramon'

Layer the bottom of a casserole dish -- one of those 9" x 9" square glass ones about 1 1/2 " deep is what I use-- with peeled raw deveined shrimp
(These days I don't recomend Asian farm raised shrimp)

pour enough whipping cream over the shrimp to just cover them

break eggs over the shrimp and cream -- about 10 to 12 distributing the yolks evenly

salt and pepper to taste

cover the eggs with shredded cheese (I use cheddar with some parmesan about 3/8" thick)

bake in a 350 degree oven for 45 to 50 minutes -- the cheese will start to turn golden




This makes a an elegant breakfast or dinner

everyone that has tried this loves it including my picky eater grandson

[Gary O]

Thanks for posting, HG...  I was looking for a whole wheat crust.  Have used that same recipe w/all unbleached flour for years.  I'll have to try this one - although Glenn just told me "how do you know I'd like a whole wheat crust?  I like a flaky white crust."   

When his cousin was here recently, I made pancakes out of a 7 grain flour & also added some oatmeal - he took a couple bites & said "these aren't like my grandma's pancakes!"  He likes the Bisquick type     So much for trying to cook healthier 

Well, just waitin' for the flaky pie crust recipe.....
Whole wheat is great for the bod and health and all, but I really don't load up on dessert. I do savor every bite, however...........
Sassy, shame! Messin' with gramma's pancakes.

[Gary O]

 

Not sure whether to post this in what's for dinner or here...


So, last night the wife made some kinda noodle/chicken/white sauce thing that tasted very much like fettuccini.
I hovered over her as she did some weird wonderful thing in the pot of water and chicken breast, addin' this and that.

"Whatcha cookin'?"
"Oh, smpm....not sure yet."
I'd been in and out, cruisin' thru the kitchen, grabbin' a muffin, stavin' off ol' man hunger, and darting back outside.
We et
OMG
Heaven on a plate
"Hey babe, save that recipe, it's a winner."
"Can't. Not sure what all I put in it."
So yet another magical mystery recipe of 'this and that' gets filed away in the neverland chronicles......
Tears can be an excellent source of salt

Recipe:
Water
Meat
This
That
Use large wooden spoon to beat back inquisitive husband.
A spatula works too, but can leave marks.
Just one phwap on his outstretched paw.
Keep label well covered when reaching for herbs and spices.
Do not add salt, he'll provide.

Hint; have 2nd bowl with boiling water goin' as a subversion, add bouillon cube...get's 'em every thyme.


Bon Appetit

[Native_NM]

1 Lota Burger with double meat, double cheese, green chile, grilled onions.

1 large fries.

1 chocolate shake.

Remove burger from bag and open greasy wrapper and take giant bite. While the tastebuds are salivating, dip French Fries in the little plastic ketchup cup until coated.  Mix with burger in mouth. Rinse with swig of shake.

Repeat until devoured. 

My friends in New Mexico know about this secret recipe.

[Native_NM]

Now I'll be serious...

1 untreated cedar fence slat from Home Depot.  Must be untreated!

1 side of fresh salmon

1 pound fresh asaparagus

1 loaf fresh wheat bread

Cut section of cedar fence slightly longer than salmon filet. Soak in water for one hour prior to cooking.

Coat fence slat with olive oil.  Rub filet with olive oil, and season with pepper, basil, or other seasoning to taste.

Place slat on hot grill and place filet on the top.

At the same time, in large pan boil 1 cup water seasoned with sea salt. Add 1 teaspoon olive oil.

Cook asparagus over medium-high heat until water has reduced, turning frequently. When water is evaporated, lower heat and cover.

Remove salmon from grill and cover for 2 minutes. 

Remove bread from oven and slice.

Serve grilled salmon, asparagus drizzled in olive oil and warm bread.  Oh, I forgot the $3 buck Chuck wine.

Serve with family or friends. 

[sparks]

Melt about four tablespoons of butter in a sauce pan.

Add the appropriate amount of blended water and flour..(shaken vigourishly).........bring to a low boil......toss in a pile of chipped beef (the good stuff)...........season.  Bring to a medium boil.


And then pour this mess over your favorite brand of burnt toast.


Works for me every time





sparks

[NM_Shooter]

OK... this is not for the gastrointestinally timid.  I love this stuff.  If you are not German / Czech / Polish you will probably run in horror from this. 

Mix 1lb hamburger, 1 lb mild italian sausage, and 1 cup instant rice. 

Core a big cabbage.  Dump the cabbage into a pot of boiling water, and peel off leaves as they soften.  If the leaves are big, split them and remove the center vein.  Save the vein and the cabbage scraps.

Make meatballs and wrap them in the cabbage leaves.  Place the wrapped meat balls into a large porcelain casserole / baking pan that has a cover.  This needs to be a fairly big pan... one that you can put a small turkey into.

Once all the meat is used up and the pan is layered on the bottom with the cabbage balls, chop up remaining cabbage and scatter on top.  Dump 1.5 to 2 jars of good sauerkraut (Libby's or equivalent) all over the top, include the juice.  Now dump 1.5 quarts or so of tomato juice all over the top of that.  Cover and bake at 300 for about 2 hours, or until center of meatballs gets to 180 degrees. 

Serve over mashed potatoes. 

This stuff is always even better the second day.  Note... because of the high acidity level, don't cook this in a metal pot, and don't use aluminum foil to cover it. 

[Homegrown Tomatoes]

Windpower, in a landlocked state, where does one find shrimp other than the Chinese or Thai farm raised ones???

That sounds really good, but, very hard to find shrimp from anywhere else around these parts... and I've looked!

NM, anything is good with sauerkraut, so sounds worth the attempt to make it... actually sounds like something that my husband and I ate at a German restaurant one time.  We had no idea what any of the stuff we were eating was, but it was all very good.

[Windpower]

Windpower, in a landlocked state, where does one find shrimp other than the Chinese or Thai farm raised ones???

That sounds really good, but, very hard to find shrimp from anywhere else around these parts... and I've looked!



I know what you mean

If you  have Woodmans or Whole Foods try them

Wild caught Indonesean should be OK -- Gulf of Mexico are coming back too

what I have read about industral polution in the farm raised shrimp is concerning

[Gary O]

Windpower, in a landlocked state, where does one find shrimp other than the Chinese or Thai farm raised ones???
That sounds really good, but, very hard to find shrimp from anywhere else around these parts... and I've looked!

Good cajun friends won't letcha run outta shrimp unless they run outta shrimp.
...........even for their friends in Oreegone, and they tend to make fun of our shrimp, of which I laugh at their Oreegone shrimp jokes and eat theirs....m-m-m-m, hooooeeee!....then send 'em some salmon steaks.
Been a terrible season for shrimpin' near Looziana, however..........not sure about other places in the Gulf.