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Post by hard corey on Oct 12, 2010 20:20:34 GMT -5
i used a mix of macintosh apples and bartlett pears because i ran out of apples. i think almost any apple would work in here since you cook the filling first.
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Post by fairysari on Oct 18, 2010 21:17:40 GMT -5
here's a better picture of my pie
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Post by brooklynbaker on Oct 26, 2010 12:41:26 GMT -5
all the pies look so good! glad you like the recipe! and yes, ap flour= all purpose, sorry about that!
as for the salsa verde, i'd recommend reducing the mixture more in the first step (uncover it fully for awhile and just let it boil down) or just adding less chicken broth
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Post by laurenjean on Oct 26, 2010 22:57:55 GMT -5
It got really cold over night so I made the pie this evening. I didn't weigh my apples and didn't use enough apples, but it was pretty good and it made the house smell great.
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Post by laurenjean on Nov 2, 2010 18:47:50 GMT -5
I'm November. This is my cooking recipe, baking to follow soon.
Dad's Wild Rice Velveeta Soup:
-1 medium onion, diced -6-10 slices of bacon, diced -4 cups cooked wild rice -2 cans cream of potato soup -1/2 block velveeta, cubed -1 quart half and half
Cook bacon in oven or fry on stove top Cook wild rice according to package instructions Saute diced onion with a little oil so that onion becomes soft and clear
Put all ingredients in a large pot and cook over low heat. Cook until the velveeta is completely melted. Usually cooks for about 2 hours. Stir occasionally and keep on low heat or the rice will stick to the bottom of the pan.
This soup is super easy and very good when it gets cold.
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Post by laurenjean on Nov 3, 2010 12:11:50 GMT -5
Mexican bread pudding, recipe from "Mexican cooking for dummies"
-8 tablespoons butter -1/2 loaf crusty bread, torn into small pieces (about 6 cups bread pieces) -1 1/2 cups brown sugar -1 1/2 cups water -1 1/2 teaspoons cinnamon -1 large Granny Smith apple, peeled, cored, and chopped -1/2 cup walnuts, chopped -1/2 pound crumbled anejo cheese
-Preheat oven to 350, butter 13x9 casserole -Melt the butter in a medium sauce pan and add the bread and stir to coat evenly. Spread the buttered bread on a baking sheet and bake for 15 minutes, stirring once. After removing the bread turn the oven up to 400. -While bread is in oven, combine sugar and water in a small sauce pan and bring to boil, stirring. Remove from head and stir in cinnamon. -In the buttered casserole dish, combine the apples, walnuts, cheese, and toasted bread. Pour syrup over and mix to evenly distribute. -Bake uncovered, stirring occasionally for 15 minutes. Then bake additional 5 minutes without stirring until the top is golden brown and crusty and the liquid is absorbed.
Serve with sour cream or crema
Crema: -2 cups heavy cream -1/2 cup buttermilk
-Wisk cream and buttermilk together. Cover and set in a warm place for 8 hours until thick as custard. Store in fridge when thick.
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Post by fairysari on Nov 15, 2010 18:06:46 GMT -5
I made the mexican bread pudding last week. Here's a terrible photo: photo by fairysari, on Flickr It was good, but really rich and I should have probably only made half the recipe.
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Post by hard corey on Jan 1, 2011 18:11:14 GMT -5
awww RIP.
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bigrob
Midnight Hauler
i guess i knew it was coming
Posts: 1,352
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Post by bigrob on Jan 1, 2011 18:29:30 GMT -5
Well, it's a New Year, a time for new beginnings. Why don't you start us off? I'll make whatever you've got this week.
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Post by fairysari on Jan 3, 2011 10:54:54 GMT -5
Kim was supposed to have December but it seems she left the boards... I've been waiting all year for my turn! I just got home from NYC last night, so I'm finally at my computer and can post a recipe. Shoofly Pie (from More with Less, a Mennonite cookbook) Serves 6 Preheat oven to 375 F Prepare one unbaked 9" pie shell. Cut together with a pastry blender: - 1 cup flour
- 1/2 cup brown sugar
- 2 Tablespoons shortening or margarine
Reserve 1/2 cup crumbs for topping. In a mixing bowl, combine: - 1 cup molasses
- 1 egg, slightly beaten
- 3/4 cup cold water
- 1 tablespoon baking soda dissolved in 1/4 cup hot water
Add crumb mixture and beat together. Pour into unbaked pie shell. Sprinkle reserved 1/2 cup crumbs on top. Bake 35 minutes.
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Post by fairysari on Jan 6, 2011 15:04:48 GMT -5
So I guess that last recipe just assumes you know how to make a pie crust. I guess you could just buy a premade one, or I can post a recipe for just the crust if anyone wants.... Ok, and now for a non-dessert recipe. From 'I Like Food, Food tastes Good: In the Kitchen with your Favorite Bands,' this recipe is from THS's own beloved bassist Galen Polivka. (He gives an amusing intro to the recipe, so you should all go buy this book so you can read it ) And yes, it's grilled, but it's intended for tailgating, so it's still seasonally appropriate (being football season still...) Midwestern-Style BratwurstIngredients: 6 cans of domestic beer - in keeping with the Wisconsin theme, Miller High Life, preferably 2 large onions, roughly chopped 1-2 containers sauerkraut - preferably homemade, canned will not kill you 12 bratwursts - if not from a butcher, Milwaukee made, prepackaged Usinger's or Johnsonville brats will do nicely 2 sticks of butter 12 hot dog rolls or buns pickle relish & mustard (optional) Directions: 1. Bring roughly a six-pack of beer to a near boil in a large, deep pot. Place chopped onion, sauerkraut, and brats (poked with a fork so they do not explode under the influence of heat) into said pot. 2. Simmer lightly, for roughly two hours, give or take. 3. About half an hour before you a ready to throw your beer-soaked brats onto your grill, drop in 2 sticks of butter, for an extra savory and artery-hardening flavor delight. 4. Throw now-ready bratwurst onto grill. As they have been soaking for a while in warm beer, they are already fully cooked. Simply grill to taste. 5. Strain the presoaked onion and sauerkraut and add to your brat and bun. 6. Pickle relish and mustard are also delicious with a bratwurst. Note: Ketchup is a less than acceptable condiment in this case.7. Eat Then post pictures here for all to see!
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Post by hoodrat on Feb 10, 2011 14:38:57 GMT -5
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bigrob
Midnight Hauler
i guess i knew it was coming
Posts: 1,352
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Post by bigrob on Feb 10, 2011 20:02:48 GMT -5
I don't know who it was who first revealed Smitten Kitchen to me, but I absolutely love it. If I can find blood oranges locally, I am making that cake. Sorry about the kitchen (and everything else)
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Post by hard corey on Feb 12, 2011 11:36:51 GMT -5
I made this, only as an upside down cake with sliced blood oranges on top and stone-ground cornmeal for some of the flour. it was excellent and tasted just like the one from the coffee shop deb talks about. i have a picture somewhere...i will gladly share my adaption if you're interested. its easy and super good. also tackling a chocolate layer cake for a birthday today.
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Post by hoodrat on Oct 10, 2020 11:52:08 GMT -5
I came here looking for an enchiladas recipe that I dimly recalled first having as a result of this thread. and was reminded that this thread is a freakin gold mine. and should never be lost. and I got a little weepy reading about meoskops fear of mustard.
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