The Recipe Thread

[Ima Facultiwyfe]

Home made English muffins....anybody got a sure fire recipe?
Love, Ima

[captmojo]

Home made English muffins....anybody got a sure fire recipe?
Love, Ima

Go to supermarket.
Select a bag of product.
Pay for product.
Take home.
Open bag.
Toast product.
Apply favorite spread.
Enjoy!


Sorry, Ima. I just had to do that or I'd have to turn in my Comedian's Union card.

I just got smart assed with a mod!
I'm a real wanker for that.


Bless my heart, please?

[Devil in the Blue Dress]

Home made English muffins....anybody got a sure fire recipe?
Love, Ima

You can usually depend on whatever Alton Brown says to do.
http://www.foodnetwork.com/recipes/alto ... index.html

[Ima Facultiwyfe]

Home made English muffins....anybody got a sure fire recipe?
Love, Ima

You can usually depend on whatever Alton Brown says to do.
http://www.foodnetwork.com/recipes/alto ... index.html

I already make Alton's. They are fun to make and terrific, by the way, but not really traditional ones.
Love, Ima

[DukeUsul]

Funny, I just made my first batch of English Muffins this weekend.

http://budgetbytes.blogspot.com/2010/07 ... -each.html

[Ima Facultiwyfe]

Funny, I just made my first batch of English Muffins this weekend.

http://budgetbytes.blogspot.com/2010/07 ... -each.html

WOW! Ask and ye shall recieve! Thanks DU. Those look perfect!
Love, Ima

[devildeac]

Funny, I just made my first batch of English Muffins this weekend.

http://budgetbytes.blogspot.com/2010/07 ... -each.html

WOW! Ask and ye shall recieve! Thanks DU. Those look perfect!
Love, Ima

They'd look better with a thick slab of Canadian bacon, a couple slices of cheddar cheese and a poached egg on them.



(jk) They really do look great.

[Ima Facultiwyfe]

Funny, I just made my first batch of English Muffins this weekend.

http://budgetbytes.blogspot.com/2010/07 ... -each.html

WOW! Ask and ye shall recieve! Thanks DU. Those look perfect!
Love, Ima

They'd look better with a thick slab of Canadian bacon, a couple slices of cheddar cheese and a poached egg on them.



(jk) They really do look great.

Hmmm. "I before e except after c......"

[DevilAlumna]

Funny, I just made my first batch of English Muffins this weekend.

http://budgetbytes.blogspot.com/2010/07 ... -each.html

"Cook them in a skillet"???

[DukeUsul]

Funny, I just made my first batch of English Muffins this weekend.

http://budgetbytes.blogspot.com/2010/07 ... -each.html

"Cook them in a skillet"???

I wasn't expecting that. But I made them on my stovetop griddle and it worked out great.

[devildeac]

Let's see if this works:

Cranberry Apple Casserole

8 cups peeled, chopped apples
*(4 medium to large granny smith)
1 bag fresh cranberries (3 cups)
4 tablespoons flour
1 - 1 1/4 cups sugar
Combine these ingredients - place in greased 9x13 dish

Topping

3/4 cup flour
3/4 cup brown sugar
3/4 cup melted butter or margarine
1 cup chopped pecans
1 cup oats (generous cup - I used regular, can use instant
1/4 teaspoon cinnamon - optional (I did not use)

Mix well and spoon over fruit mixture.

Bake at 350 degrees for 45 minutes - uncovered

[CameronBornAndBred]

Let's see if this works:

Cranberry Apple Casserole

8 cups peeled, chopped apples
*(4 medium to large granny smith)
1 bag fresh cranberries (3 cups)
4 tablespoons flour
1 - 1 1/4 cups sugar
Combine these ingredients - place in greased 9x13 dish

Topping

3/4 cup flour
3/4 cup brown sugar
3/4 cup melted butter or margarine
1 cup chopped pecans
1 cup oats (generous cup - I used regular, can use instant
1/4 teaspoon cinnamon - optional (I did not use)

Mix well and spoon over fruit mixture.
This one is going in the cookbook.

Bake at 350 degrees for 45 minutes - uncovered

[CameronBornAndBred]

The grilled stuffed tomatoes went over well at brunchgate yesterday, so here is the recipe from my stepmom. She always makes them in the oven, so adapted to the grill. I did them on my smoker, so if you do on your grill you want to make sure that they are on indirect heat. The longer cook time supports better flavor I think. Her recipe calls for breadcrumbs, I used Pepperidge Farm herb stuffing that I crushed up a bit. I'm also experimenting tonight with two tomatoes in my fridge that I need to use, substituting the bread crumbs with one of those chicken flavored rice packets. I only semi cooked the rice, knowing that the butter and juce from the tomatoes will be absorbed by the rice to complete it.
Here's the recipe she gave me, I had them in the smoker for a little over an hour.

Grilled Stuffed Tomatoes

Recipe--round, ripe, red tomatoes
Bread crumbs from a box
butter
parsley

Carve out a hole where the stems have been taken off ( I cored mine pretty well, so it was more than just a "hole"). Put 2 Tablespoons of real butter there. Cover with bread crumbs
-dot with a little more butter and put under broiler in oven. When tomatoes start to soften and a nice crust forms cover with
fresh parsley and serve hot (with about 15 minutes to go I added parmesan cheese to one batch, colby cheese to the other batch). They should be cooked through--but some people like them less well done. It too well done they all
fall together and are still good but are more stewed tomatoes. Be sure --when on grill to put a pan or foil under or they will fall
easily into the coals. You may be able to make a little foil ball for each one.

[devildeac]

The grilled stuffed tomatoes went over well at brunchgate yesterday, so here is the recipe from my stepmom. She always makes them in the oven, so adapted to the grill. I did them on my smoker, so if you do on your grill you want to make sure that they are on indirect heat. The longer cook time supports better flavor I think. Her recipe calls for breadcrumbs, I used Pepperidge Farm herb stuffing that I crushed up a bit. I'm also experimenting tonight with two tomatoes in my fridge that I need to use, substituting the bread crumbs with one of those chicken flavored rice packets. I only semi cooked the rice, knowing that the butter and juce from the tomatoes will be absorbed by the rice to complete it.
Here's the recipe she gave me, I had them in the smoker for a little over an hour.

Grilled Stuffed Tomatoes

Recipe--round, ripe, red tomatoes
Bread crumbs from a box
butter
parsley

Carve out a hole where the stems have been taken off ( I cored mine pretty well, so it was more than just a "hole"). Put 2 Tablespoons of real butter there. Cover with bread crumbs
-dot with a little more butter and put under broiler in oven. When tomatoes start to soften and a nice crust forms cover with
fresh parsley and serve hot (with about 15 minutes to go I added parmesan cheese to one batch, colby cheese to the other batch). They should be cooked through--but some people like them less well done. It too well done they all
fall together and are still good but are more stewed tomatoes. Be sure --when on grill to put a pan or foil under or they will fall
easily into the coals. You may be able to make a little foil ball for each one.

tomatoesstuffed.jpg

I'll vouch for these. Mighty tasty.

[wilson]

I just reread this entire thread (the last 1/3 or so while eating delicious leftover lasagna straight out of the dish).
I have a couple of recipes to add, but I'll get to that tomorrow.
I propose that this thread be re-stickied.

[captmojo]

I propose that this thread be re-stickied.

As per your request...

[wilson]

I propose that this thread be re-stickied.

As per your request...

Thanks, capt.

[wilson]

Beef Stew

Ingredients:
2 lbs. "stew beef" (usually available already cut up at your grocery)
1 lb. new potatoes, cut into bite-sized chunks
1 lb. carrots, cut into bite-sized chunks (or a 1-lb. bag of baby carrots)
2 large Vidalia or other "sweet" onions
3 cans French Onion soup
1 12-oz. beer (the darker and maltier, the better...I prefer to use a porter or stout, but I've also used Budweiser in a pinch)
1.5 tbsp minced garlic

Worcestershire sauce
2 tbsp paprika
1 tbsp red pepper
1 tbsp garlic powder
1 tbsp seasoned salt

Cut one of the onions to desired coarseness (this first onion will spend about four hours in the pot and be virtually indiscernible by the time you eat, so it really doesn't matter). Brown it with the beef in a tablespoon or two of oil. Once the beef is browned on all sides, add two cans of the soup and the beer, plus the seasonings. The above proportions, as usual, are estimates, and you can play with them a lot. I like a couple of good healthy shakes of Worcestershire sauce, but you may want only a dash (or none at all). You can also substitute a packet of "beef stew seasoning," available at any grocery, for the above seasonings.
Bring the to a gentle boil, then reduce heat and simmer, 1.5-2 hours.
Add veggies, bring the pot's heat up again, then simmer another 1.5-2 hours. The second onion should be cut into bite-sized "petals." The idea is that the veggies should be go into the pot about halfway through cooking. I have found that the carrots are often last to be ready (I like for them to be completely soft). It will help if you keep all of your veggies on the counter, rather than in the fridge, while your beef simmers. As it gets closer to ready, you want the pot to thicken. As this is happening, be sure to stir all the way from the bottom periodically...the onions and other things can caramelize, stick, and scorch, and this will ruin your whole pot. If liquid appears to be thickening too quickly, add the third can of soup and reduce heat a bit (you may or may not need to use the last can of soup, depending on your desired consistency).

This is one of my very favorite dishes. It has a delicious savory gravy, and is one of those great warming winter dishes. As leftovers, it is nice smothered on a piece of bread as an open-faced sandwich of sorts. It can also be done in the crock pot, much in the same way you might do chili or something similar.

[ArkieDukie]

This is originally a bread machine (dough cycle) recipe; I use my KitchenAid mixer.

2 c. all-purpose flour
1 c whole wheat flour
1 tsp sugar
1 tsp salt
2.5 tsp yeast
2 tbsp parmesan cheese
0.5 tbsp italian seasoning
1 cup + 2 tbsp water
2 tbsp olive oil

If you're using the dough cycle in a bread machine, put in the liquid ingredients and then the solid ingredients.

When using a mixer, dissolve the yeast in hot water. Add remaining ingredients. Mix thoroughly using a dough hook; knead until the dough forms a single ball and sticks to the dough hook. Place in a bowl; put small amount of oil on dough. Flip ball of dough to coat it with oil. Cover, let sit in warm place for 1 hr. Yield: enough dough for 1 large pizza.

Note: I divide the dough into 6 balls and bake for 5-10 min at 400 degrees. After cooling, I vacuum seal and freeze. To make pizza, top with desired toppings and bake at 400 degrees until done.

[Ima Facultiwyfe]

So glad this thread is stickied. I was always having to look for it. I consult it frequently. By the way, how's that cookbook coming along?
Love, Ima