Page created 1 Jun 2002 by pedro
URL: http://www.bettycrocker.com/
So, many of us are single, and I think that none of the married ones have either a live in chef or one member of the marital unit that does all the cooking. I'm a bachelor who likes to eat healthy but tasty things. When you cook for yourself, what do you make? What are you embarassed that you eat, especially when you're out of food or ideas (those sort of "last pair of underwear" meals)? What are you proud of that you've invented or stumbled across?
So, there are these little bags, Vigo Beans and Rice, which are by the rice-a-roni and such in the grocery store, they're about two dollars, and they're just add water (and a tablespoon of butter if you want). Super tasty, easy to make, and good for you, too. They're also good in tortillas, and you can always add onions and/or meat. I've tried the regular cajun Red Beans and Rice, the Cuban Black Beans and Rice, and the Southwest varieties, and I can vouch for all of them, the Cajun ones being the most classic.Another one of my staples is Rice-A-Roni spanish rice -- this stuff is fantastic, especially with a couple of tomatoes chopped up and thrown in -- this too is great in tortillas, and especially good with more veggies or even a can of beans thrown in.
The last thing that's super easy, is to buy a can or two of straight-up black beans, and heat them up, then mush them up mercilessly with a potato smoosher or some such, and then put them straightaway onto tortillas, where you can add salsa and cheese or whatever you want. You can bake them from this point if you want, or you can nuke them if the cheese doesn't melt. THe only fat source in that is from the cheese and maybe the tortilla (which should be negligible). Anyway, those are the "cooking" things I make for myself most often, and I'll save some more thoughts for later on, after this Entree has TAKEN THE BBS BY STORM!
They keep well. You can cook them so many different ways. And they have the aura of nutrition. Eggs.
wow, i've done lots of this kind of cooking. pure simple Ramen is always a good place to start. sometimes i boil a breast of chicken, cut it up, and put it in the ramen (preferably chicken flavored ramen). i will do the same chicken thing with rice-a-roni chicken flavored rice mix. and sometimes with macNcheese. so, theres the chicken with noodles/rice kind of dishes that are always good.
then we can move into the tortilla category. LOTS of things are good in a tortilla. straight up cheese quesadillas, yo! add things as you wish. i like to take a package of buddig's turkey lunchmeat and spread it on the tortilla, put cheese on it, and then cap it with another tortilla. nuke it or fry it in a pan and you're good to go. i also like to spread a thin layer of cream cheese on a tortilla, then some lunchmeat (usually chicken or turkey) then maybe a slice of cheddar, and roll it up in a fruit-roll-up kind of roll. thems good eatin. (add lettuce or tomato or avocado if you like). i also like to scramble some eggs with cheese in them and put them in a slightly warmed tortilla, like a breakfast burrito.
microwaveable stuff is always good. frozen pizzas are fairly cheap and easy to make. i never eat my last pair of underwear though. eggs are a staple. you can cook them in a number of ways. i like mine sunnyside up. or in an omelet.
We eat very healthy here.One of my favorite meals is really easy and takes about 20 minutes to cook. You make up some brown rice, about 4 cups of it while you're steaming the veggies. (it makes good leftovers.) Then take some broccoli and carrots and cauliflower and steam them for 3 minutes in 1/4" of water in a shallow microwave dish. About 1 cup of each. Sautee 1/2 - 1 lb of chicken in 2 tbsp of olive oil in a large skillet til well cooked. Add in the cooked rice and the steamed veggies and 1 can of low-fat cream of chicken soup, 1 tbsp of basil, 1 tsp of hungarian paprika, salt and pepper to taste. Cook til it's heated all the way through. It's a favorite of miss Anna as well as Jay and I.
A way we like to eat eggs is in a modified quiche. Slice up 1 green pepper, 1/2 onion and 1 lb of mushrooms (any sort you prefer). Buy pie crust in advance (NOT the graham cracker or oreo or sweetened kind). Scramble up 8 eggs in a big bowl with 1/4 c skim milk, salt and pepper. Put the veggies in the pie crust. Pour the eggy mixture over it. Sprinkle cheddar or parmesean cheese on top. For non-vegetarian variety, toss some ham in there. Then bake at 350 for 15 - 25 minutes (til it's brown on top).
We grill a lot too - grilled chicken (we don't eat beef, can you tell?), grilled veggie skewers. It's awesome if you put steak sauce on skewers of vidallia onions, green and red peppers and mushrooms and potato wedges before grilling. Grilled corn on the cob is good too.
... I don't do the scrapings of the cupboard cooking anymore. I'm never without fresh produce - we walk to safeway 2x a week to get veggies and fruits.
CHICKEN AND MUSHROOM ENCHILADAS2 tablespoons corn oil 3/4 pound mushrooms, sliced 1 10-ounce can enchilada sauce 8 8-inch flour tortilla 1/2 cup low-fat sour cream 2 cups diced cooked chicken 1 7-ounce can diced mild green chilies 2 cups grated sharp cheddar cheese
Preheat oven to 350°F. Brush 13 x 9 x 2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.
Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chilies and 1/4 cup cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down. Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chilies and cheddar cheese. Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
Bake until enchiladas are heated through, about 30 minutes.
Serves 4.
everytime i look at this entree, i want to think its reference to the street drug, ecstasy (which is commonly referred to as 'X') also the other things that involve the capital letter X flash through my head. every time i see it!!
My cooking took a drastic turn for the better when I became a short order cook in a very greasy diner in CNY. It's amazing how fast you can make an omelet at 2 am when you want to go home. Anyway, I couldn't stand the grease ball food, but I could eat whatever I made. Being a poor college student it sounded like a challenge to feed my tapeworm with no cost.
Omelets, you name the kind. I would get two or 3 eggs and clean out my fridge or the diner hunting for vegetables. Since I'm not a big egg fan, I usually just threw vegetables in until I could barely see egg. Things you wouldn't think to put in an omelet that are surprisingly good: Potatoes, Polish kielbasa, taco meat, and (I had to go to Spain for this one) milk and flour. I also became a fan of using pasta or rice as a vehicle for sautéed vegetables of any kind. I usually ended up with peppers, mushrooms, zucchini, or eggplant... or in retrospect, all of the above.
Recently I've become a little more creative with my cooking. Last night I made spinach lasagna. This morning I woke up at 6 (that's 5 central, thank you, Chuck) to make a beef and vegetable stew that will cook for about 10 more hours while I'm at work. I can post the recipe for both if you'd like... Oh, and just so it doesn't sound like I'm too healthy or bizarre. I did have a chocolate donut for breakfast, although it was with granola and yogurt. hmmm. What else, oh, Ramen, when you boil the noodles, add about two large spoonfuls of salsa... yea.
Smax, yeah, post those recipes d00d. You're a man after my own heart.
- Couscous - just add water
- Pasta + X (e.g. pesto sauce)
- Slice stuff up and stir fry until the smoke alarm complains
- Chilli
I used to cook lots when we lived in Chicago. I also used to grill on the back porch lots too, but that's been hard to do sans patio. Latley it's been the basic staples: pasta, rice and veggies, broiled fish, sandwiches, etc. I've been meaning to start actually cooking dinner again since I really do enjoy it, but when you get home from a long day at a crap job, sometimes making some Vigo beans & rice is just too easy. Lately, one of our quickie dinners is broiled salmon with rice of some sort and a salad or fresh veggies that are at hand. We bought a couple large salmon filets and sliced them into individual serving and froze them. What I do is rub a little oil on the salmon, then sprinkle some spices on them. The spice combo varies. I think last time I did black pepper, red pepper, cumin, cardomon, ginger, salt, and probably a few others. The broils for 4-8 minutes depending on thickness and the rice is easy. I also like to spice of the rice as well and my current choice is some garam marsala and some raisins and you've got instant persian rice.
As far as scraping the cupboards go, I'm good at that too since we never seem to get around to actually going grocery shopping. If you have some tuna on the shelves you can augment pretty much anything with tuna: pastas with alfredo sauces or oher white sauces + tuna, macaroni and cheese + tuna, salad + tuna, etc.
Antoher one of my personal favorites. I have a sandwich machine that toasts a grilled cheese oh so perfectly. And if you just a a little tomato... yum.
tastybites -- Indian food in japurneez sealed-foil pouches of the future!Also, you can't beat steamed rice with sprinkles or kimchee or random tofu/mushroom/black bean & garlic sauce.
half a big monster pita, some mayo, some garlic, some tuna, a sprinkling of tasty BBQ spices, and some grated cheese in the toaster oven for a few and WHAMMO you've got tasty goodness.
Take portobello mushrooms. dip 'em in olive oil and throw 'em on the skillet. Chop 'em up while frying with onions and spicy peppers. when it's good and sizzlin', throw some high-quality cheese slices or shreds on top and wait for it all to melt.plop a pre-surface-fried sandwich roll on top, slide yer spatulur under, and flip!
Salt and pepper to taste.
So nick, we noticed that McDonalds has McPhilly Cheesesteaks -- does it still go without saying that all that really matters is the peppers and the cheese? If McDonalds made McPhilly Cheesesteaks with good cheese and peppers, then the bread and mystery meat wouldn't matter?
The cheese and peppers can carry mediocre bread or meat. They can carry mushrooms, even. They cannot, no matter how hard you try, cover for crap. Lipstick on the pig, and all that.
:<
I don't know if you can still get these anywhere, but I have a homemade, teflon-coated, electric tortilla maker (kind of like a round waffle maker with flat teflon surfaces instead of the waffly surfaces. Tortilla dough is a snap to make, it's just water, flour, oil, and salt, and nothing beats fresh tortillas for tacos.Tortilla makers also make really cool noises when you use them. Kind of like a cross between squealing a balloon and farting. But really, they're great.
The tortilla maker is not "homemade" -- but it makes homemade tortillas. Crazy syntax!
Actually, since our apartment has the hottest broiler this side of Hades, I get to cook any kind of meat for dinner . .responsibilities shake down that way . . .I personally in my bachelor days am fond of soups and chili. Chili is inexpensive to make, and really easy because you can forget about it for several hours, provided you kept it on real low, and it'll still turn out edible.
Plus it freezes really well for later . . .
I just been eating PB & J for lunch day after day. But, I do have smuckers all real strawberry jam... the peanut butter is the no name creamy.
im eating my own version of an egg mcmuffin:
toasted english muffin
1 egg (usually 2, but there was only one left)
take the egg and put in a little condiment bowl (about the diameter of an english muffin) and stir it. put in the microwave for 30 seconds to 1 minute. toast english muffin (while egg is nukin, preferably) and apply butter to taste. place nuked egg on muffin, close like a sandwich, and, Voila! wags mcmuffin.
Most of what I eat comes in boxes and bags... and is prepared according to the directions on the package. Sometimes I'll cut up hot dogs into mac 'n' cheese, or add potato chips to a meat-cheese-n-mayonaise sandwich. Simple additions, but is does mix things up a bit.
A couple times a year, I'll make a lasagna from my mom's three-cheese recipe. Since lasagna reheats so well, I usually use a big casserole dish to make it and just refrigerate when I'm done with each meal. It feeds me for about a week.
when I'm really poor, which is usually between sunday and friday morning of each week, I'll just by packages of tortillas from jewel, they're 25 cents each pack, can't beat that. Just heat up half a pack in the micro for about thirty seconds and you've got some real maize goodness. If you have and extra couple of bucks you can even buy some bell peppers and an onion to sautée to put in the tortillas, then you can at least act like you aren't poor (relatively speaking, of course).
something else that I've learned from camping in the good old Boundary Waters Canoe Area Wilderness slice a couple (one or two medium sized) potatoes thinly and one or two small onions in "strips" and sautée in butter like substance until the potatoes and soft and the onions are sweet. Lots of carbs and smelly farts but it tastes good, especially when you've had bad luck fishing all day long and you've forgotten your trail mix at any number of portages that day.
ps does anyone know if I'm putting the accent in the right place in "sautée"?
But I think you put "smelly farts" in the wrong place. As in, at all. Haha.
i think me and Noah should make some of our pizza that we used to make back in highschool. lets just say it was weighed down by the cheese.
Weight Watcher's Recipe Cards from Circa 1974and since it seems so apropos:
i tried morningstar's tomato basil pizza veggie burger. i stopped after the first bite to check the ingredients list to make sure there was no pepperoni in that thing. there wasn't and i scarfed the rest down. so it's not exactly homemade. but it's sort of the closest thing i get to homemade for day-to-day eats.thanks dogman!
were the funniest things I have seen in ages. Actually what the person wrote is the funny part. I don't know how I got to them, since Pedro linked it a few weeks ago and I didn't even know about this entree, but darn am I glad I did. I have been alternately laughing and crying all day as the reality of my loss hits me. I think I am in some sort of bi-polar state. While I looked at that site, I was just plain laughing out loud Check it out, Pedro posted it April 1. You won't be sorry.I love to cook. I make a bitchen' Spinach lasagne, a good homemade carrot cake, and awesome chicken enchiladas. No mixes for me, suckas! Hernando lives on Ramen and cereal, which I think is kind of sad. But may explain why he's so thin. Pedro, did you ever post your recipe for homemade pizza crust? I'd like to see it sometime.
TURKEY TETRAZZINI10 ounces mushrooms, sliced thin (about 4 cups)
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 3/4 cups milk
2 cups chicken broth
1/4 cup dry white wine
10 ounces spaghetti
3 cups coarsely chopped cooked turkey
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs
In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
I will post the recipe her if the beets work out (see recent diary if currently confused).
So...I live in a ghetto apartment. I'm ok with this, it's really cheap so I deal with the inconvinences. Liek the fact that our oven doesn't wokr. Prolly, all the roaches nesting in it. But our stove top works just fine. I need recipies for good food, that I won't just microwave that doesn't need to be baked. Can anyone help me out?
Here's one from my good friend Matt. Serve on a bed of chips (or rice, but I never liked chilli on rice) with some grated cheese on top, or as part of a bacon chilli cheeseburger :)You will need:
- 1 onion
- 1lb minced beef
- 1 pack of unsmoked bacon cut up into small strips
- 3 or 4 green chillis
- 4 cloves of garlic
- 1 tin of tomatoes
- 1 teaspoon cumin seeds or 3/4 teaspoon ground cumin
- 2 teaspoons paprika
- pinch of dried oregano
- 1/2 teaspoon sugar
- salt and pepper
- 1 red oxo cube or a couple of teaspoons of gravy granules
- 1 can of red kidney beans
Fry the mince, then take it out of the pan, then fry the bacon and take that out of the pan. Fry the onion, garlic and chillis for a couple of minutes then add the cumin and the paprika. Fry for a minute then add back the mince and the bacon (including all the juices and fat; it just tastes better that way) then add the tomatoes salt, pepper, sugar, oregano and oxo and bring to the boil. Cover and simmer for an hour (or longer if you have the time), adding the kidney beans about half an hour befor you want to eat it.
If you want a milder chilli, remove the seeds and veins from the chilli pepper (I made it like this since Claire hates spicy food and she really enjoyed it). Alternatively you could replace one or more of the chillies with a normal red bell pepper.
i make a "casserole" on the stovetop with wide egg noodles and a can of mushroom soup. my mom used to use this recipe for me but using a can of tuna. just cook up the noodles til they're soft, add the mushroom soup, don't water it down, tuna if you want it take it off the stovetop and serve. it's a really cheap dinner.
barefootjumper, that sounds like it'd be good with a breadcrumb crust, but i don't know how to do a breadcrumb crust.
I lvoe tuna casserole, never coudl figure out how to make it at my house on the stove, thats great, thanks!
but whenever I see the name of this entree, images of some crude home meth lab or something come to mind. Not a bad thing, though, because it makes me laugh. And Pedro, I don't think many people on the Diner did as many illegal substances as I did in high school, so I think it's just unique to me.Anyway, last night I was going through some recipes I took from my Aunt Dorothy's house, in her handwriting, and came across this. It reminded me of what a funny and joyful person she was, and it really made me miss her, but smile at her memory. The funny thing is it was mixed in with all of these other normal casseroles and stuff, and its randomness made it even more humorous. The text my aunt wrote is exactly as follows (not a vegan dish!). The next time you're planning a big party, consider making some:
Elephant Stew Have plenty of time to prepare!
1. Take one large elephant and four goats. Cut into bite-size pieces. Add: 10 pounds of salt 25 jars mustard 40 jars of peanut butter 1/2 bushel of all kinds of vegetables cut into pieces Enough gravy to season Mix & cover with water
Bake at 500 degrees for four days. Should be enough to serve 3,500 people. If more are expected, add 1 rabbit (*most people don't like hare in their stew).
Good luck & enjoy!--Dorothy
And--just call me little Miss Betty Crocker, but I'm so glad this entree exists. I love to cook & am always seeking out new recipes.
I went to the so-and-so and son shoe store that used to be where that trendy shoe store now is on the corner by the top of the elevators in the lincolnwood mall.some hip kid was serving me, and I was talking about the shoes, and shoe treatment oil and stuff, and so the kid got out their official shoe grease or whatever, and said something like this:
"Yeah, well, it's just X oil and Y grease... I mean, you could probably make this stuff at home. You look like a couple of guys who know about cookin' some sh*t down."
Phil and I just turned and looked at each other.
Well, who knew it was possible? It tasted divinely with the beets. But it took 4 hours to prepare all together- with intermittant breaks between stirrings and such. I will post the recipe when I am not so tired.
OK so my mom used to make this cake all the time, and it is super easy and takes about 30 minutes start to finish, and it tastes great with ice cream, it's actually sort of a brownie/cake but it's my favorite, and after making it several times I can have the whole thing done in about 20 minutes.Mississippi Mud
2 cups flour 2 cups sugar 1 cup water 4 Tbl cocoa 1 cup butter or margarine 2 eggs 1/2 cups buttermilk 1 tsp vanilla 1/2 tsp cinnamon 1 tsp. soda
Mix flour and sugar in large bowl In small pan mix butter, cocoa and water and bring to a boil (or heat in microwave)Remove from heat immediately and pour over flour and sugar, mix with mixer until smooth. Add eggs, Beat well. Pour into jelly roll pan (approx 17x11) Bake at 400 for 10-15 minutes. Mix frosting while baking and frost cake while hot
Frosting 6 Tbl butter, 1 tsp, vanilla, 3 Tbl cocoa, 4 Tbl milk or buttermilk, powdered sugar to desired consistency, approx 3/4 lb
Also note, the frosting is better made with buttermilk, and if you don't have butter milk take 1 cup of regular milk and add 1 teaspoon of vinegar, it curdles it with a quickness.
Sweet 'n Tangy CarrotsTake a bunch of carrots (anykind it don't matter) Boil them until you like them, crunchy or not.
In a saute pan melt a few TBL of butter, a few spoons of brown sugar, and the juice from half a lemon. Then saute the carrots in that soupy sticky mess, and boy oh boy are they good!
Asparagus done right
Parboil the asparagus (in chicken broth if you got it)
Then saute in olive oil, season with kosher salt (there's just something different about it), crushed pepper (never settle for pre-ground pepper) and a little rosemary (it's not just for chicken anymore). If you're feeling saucy toss in a few pinenuts and brown em all up a bit. Now that's livin'!!
Those are some stove top ones for ya Limey, sorry but I am a big time baker so I don't have many stove top things other than what I make up on the fly, and then Meagan never likes. She says I like things that have to many different flavors, I say variety is the spice of life!
that was the funniest story I've read in a while. I'm just sitting at my desk like a lunatic, laughing so hard I'm shaking.
"rosemary (it's not just for chicken anymore)"I've only every used it on lamb. Lamb with rosemary and garlic, mmmm.
Like pasta? Tired of red sauce? Two options:1. One can of New England clam chowder with a little extra garlic and spices. Heat up the concentrated canned soup stuff with one can full of milk. Kinda like poor-by alfredo.
2. (This one's better-and serves two nicely with a dry red wine) What you need:
1. A handful of sun dried tomatoes
2. One small fresh tomato
3. A half can of black olives
4. 2-3 cloves of garlic
5. About a half cup of olive oil.
Boil the sundried tomatoes in water until they are soft. Then dice everything.. well except the garlic, that should be minced or shredded. Put the softened and diced sun dried tomatoes and garlic in the olive oil (add other spices to taste) in a fry pan. Saute for a couple minutes... not too long. You'll want to put some water on for the angel hair pasta at this time. After about 3-5 minues toss all the other veggies in the pan. Lower the heat to a medium low and stir until the pasta is done. Serve over the pasta. Top with some graded cheese.
This is F- cheese!
yeah my cheese never did very well in school either. My favorite simple sauce isseveral plum tomatoes, deseeded and just the flesh diced.
sauted in olive oil with garlic and lots of fresh cilantro, talk about yummy!!
You've never heard of chese made with 100% grade A milk.
ok, I made that up... but it almost sounded good!
it did sound good, you get an A for effort!
I grew up on goverment cheese, the kind for poor people. Ha ha, now I can only eat real fakey american cheese. The real stuff just isn't as good!
We used to eat that stuff too... I never really liked it that much myself, but more power to you. Where have you gone, government subsidies?!?
Ok, so when you guys say "a cup of this", how much do you actually mean? Are we talking a teacup, a mug, or what?
1 cup == 236.6 ml
so about half a pint then ;)
Of course, that would be half a 568ml British pint rather than half of a 473ml US pint. GAR!
i say we should all start calling liters "french pints"
I think we should all switch over to metric, especially since the brits and the americans can't even agree on what a pint is! But what I want to know is how many stones do you weigh?
I can't deal with pounds or kilograms at all. Stones all the way.
That should be "stone", of course. One stone, two stone, etc.
I was correcting myself. You can say whatever you like.
you of course were correct to say stone, I'm just in a saucy mood today.
31751.5 carat
3584 avoirdupois dram
1633.3 apothecaries dram
97998.4 grain
4083.3 pennyweight
9800 sheetSee, it is all so simple really.
go home and get to work on a bearnaise
Reminds me of that "what's heavier, an ounce of feathers or an ounce of gold?" thing...
i think the question was 'a pound of feathers or a pound of gold'. and the answer for all the smarty pants in the crowd would be 'a pound of feathers is heavier than a pound of gold. because precious metals are measured at 12oz. to the pound, as opposed to the normal 16oz. to the pound.' anyway, that's what i was told. i don't know how true it is.
A pound of feathers is heavier than a pound of gold, but an ounce of gold is heavier than an ounce of feathers:(from http://home.att.net/~desert-gold-diggers/goldinfo.htm.)
- 1 Troy oz = 480 Grains = 31.1035 Grams = 1.0971 oz av
- 1 Troy pound = 12 oz t = 373.24 Grams = 0.82286 lb av
- 1 Avoirdupois oz = 437.5 Grains = 28.3495 Grams = 0.91146 oz t
- 1 Avoirdupois pound = 16 oz av = 453.59 Grams = 1.21528 lb t
On a different note, drinking a Pan Galactic Gargleblaster is like having your brains smashed out by a slice of lemon, wrapped around a large gold brick.
Rhubarb is awesome!rhubarb with custard:
1c suga
2 1/2 - 3c rhubarb
1/4c flour
1/2c evaporated milk
3 egg yolks
blend everything well, then add rhubarb and stir.
crust:
2c sifted flour
1 tsp salt
3/4c crisco
1/4c sugar
mix with a pastry blender, then add
1/4c cold water.
Knead into a ball, divide into two parts and roll flat, adding water until pliable but still very firm.
My mom uses plastic wrap for making her crusts -- it really helps.
Put down a long piece of plastic wrap and flatten one pie crust lump as best you can on the plastic. Put another piece on top, and use a rolling pin to flatten the crust. The plastic will keep the pin from sticking, and will help you to move the crust around and make sure it's the right size. (You also won't have to add flour to the rolling pin, which keeps your crust nice and smooth.)
Roll the crust out as flat as you need to cover the whole bottom of the pie plate. You really should use a glass pie plate with rhubarb as the acid in rhubarb will eat at the metal. Peel off the top layer of plastic and flip your crust into your greased pie plate (or however you want to do it). Take the top layer of plastic wrap off.
Make your second layer of crust, making sure to poke the crust to allow steam out and/or cut holes for steam vents (be creative).
Pour in the custard (you might want to stir it again since it's been sitting all this time).
Put your top crust on, and cut off the extras. Pinch the crusts together all the way around the pie with your fingers or with the butt-end of a knife. Sprinkle sugar and cinnamon on the crust if desired.
Bake in the oven at 350 for an hour or until done.
We always flattened out the leftover crust and cooked that with cinnamon and sugar and ate that while the pie was cooking.
Enjoy!
Rhubarb is extremely poisonous to rodents? But I dig it in strawberry rhubarb pie!
I didn't know that the stalks were.
My Mum makes great rhubarb crumble. Now I'm going to be wandering around all day pining for rhubarb. I also like eating big spoonfulls of chilled unsweetened creamed rhubarb and then savouring the squeaky feel it gives to my teeth. The oxalic acid in it means the pH is very low (3?).
I don't think the stalks are poisonous because we used to pick them from the garden and munch them raw or or chop them up onto salads. I know the leaves are poisonous because I still remember a stern lecture about what we couldn't eat in the garden.
I could really go for a big bowl of rhubarb crumble and custard right about now.
My mom says that you should use a glass pan with it, because the acid will react with the metal. (I dont' know if that's necessarily dangerous, or just gross. But still.)
Yes. Make sure you don't use an aluminium pan.
Yeah, you're not supposed to use aluminium pans for acidic stuff like fruit.
Must eat while drinking Guiness.1 lb. lean stew meat, cut into cubes Flour, salt and pepper for dredging meat 2 Tbsp. vegetable oil 1 can Guinness Stout (the alcohol cooks out, leaving just the flavor-yum!) 3-4 large carrots, cut up 1 medium onion, cut up 1 Tbsp. corn starch for thickening stew, pre-mixed into 2 Tbsp. cold water Pepperidge Farm frozen pastry dough sheets
Dredge stew meat in flour and saute in hot skillet until meat turns brown on all sides. Place browned meat in crock pot or Dutch oven and cover with Guinness. Let cook, the time depending on setting of crock pot or oven...usually at least 4 hours or so (if using an oven, set at 250). An hour before serving, thaw dough and add vegetables to crock pot. Thicken stew with cornstarch mixture. Place 1 layer of dough into a sprayed 9x13 casserole dish and bake at 350 for 10 minutes or until golden, puffy and flakey. Pour (ladle) stew mixture onto baked pastry and cover with second layer of dough. Place in a 350 oven until top layer of dough becomes a puffy flakey pastry. Serve with potatoes (boiled new potatoes are great with this!) Enjoy!!!
and ate in a lot of it while in England in spite of fear of mad cow disease. That recipe sounds good. Any food with beer in it is good in you ask me.I'm glad someone brought up this entree because in the back of my mind I remembered it existing. I have to ask if anyone has any good but EASY dessert-type recipes for 12-15 people? Each Friday my office has coffee hour and I signed up for this Friday, a bad call--I will be hella busy Thursday night getting ready to go out of town Friday afternoon and won't have much time to cook. Last time I made carrot cake which was pretty good, but I won't have time to grate four pounds of carrots and whip up cream cheese frosting tomorrow. Any suggestions? Otherwise I'll opt for Dunkin Donuts, but I'll feel like a cop-out. Thanks.
Super easy and deadly good.
Ingredients: 1 1/2 sticks of melted butter 1 1/2 cups flour 1/2 cup chopped nuts + extra for top (walnuts or pecans, peanuts would work too) 8 oz package of cream cheese 1 cup powdered sugar 2 1/2 cups cool whip, divided use (12 oz tub) 1 small package instant vanilla pudding 1 small package instant chocolate pudding 3 cups milkMix: 1 1/2 sticks of melted butter, 1 1/2 cups flour and 1/2 cup chopped nuts and spread in bottom of 9x13 cake pan. Bake at 350 degrees for 10 - 15 minutes. Cool
Beat: 8 oz cream cheese and 1 cup powdered sugar. Fold in 1 1/2 cups cool whip. Spread over crust and refridgerate.
Beat: 1 small package of instant vanilla pudding and 1 small package of instant chocolate pudding with 3 cups of milk until thick. Spread over cream cheese mixture.
Top with 1 cup cool whip and additional chopped nuts.
Enjoy!
Dex, I'm thinking of using your Sex in a Pan recipe. It sounds REALLy good, and easy. However, I will need to think of something else to call it. I don't know if my co-workers would be down with that.
It's not my name hehe. The friend who made them for me gave it to me. She also calls them Robert Redford Delights! (which gives you a clue as to her age)
We call this Pudding Dessert. But I like 'Sex in a Pan' better.
fornication in a receptacle
like what the squirrels do in trash cans around campus
embryo implantation process. "Pudding Dessert" sounds pretty nice and non-controversial. If I make this I'll stick with that.
That gets my vote. It's yummy anyway.
Let Pedro and I know when you bring it in!
as it turns out, my very wonderful co-worker and friend has now volunteered to take my day (tomorrow) and we switched. She is the best, but she also may have gotten sick of hearing me mutter all day, "Have to get outfit ready...leave by noon tomorrow...clean house...buy gift...and BAKE?" So now I'm on for April 2. I may end up doing something more complicated than Embryo Surprise now that I will have more time, but will make sure to send some, whatever it is, your & Pedro's way in a few weeks.
that carrot cake was AWESOME
Just call me Betty "CLUTCH" Crocker.
One of my favorite recipes to make for passover.2 medium carrots, peeled and thin sliced 3 10 oz boxes frozen leaf spinach 1/4 cup reduced-fat sour cream 4 tbsp olive oil 1 tbsp minced garlic 1 cup minced onions/shallots mixed 4 large eggs (2 egg yolks and 4 whites) 2 tbsp fresh lemon juice 1 tps nutmeg 1 tsp oregano 3/4 tsp cinnamon 1/2 tsp salt 1 cup drained part-skim ricotta cheese 1/4 cup parmesean cheese 5 fillo sheets (12" x 17")
Steam carrots until crisp-tender. Set aside.
Cook spinach, following directions on box. Transfer to a strainer and, using a large spoon, push out as much liquid as possible. Transfer spinach to a food processor or blender and add sour cream, then process until smooth. Pour into a large bowl.
Heat a nonstick skillet with 1.5 tbsp olive oil, sautee garlic, shallot and onion until wilted but not brown. Combine with spinach.
Break one whole egg into a large bowl, separate remaining three eggs adding 1 yolk, putting three whites into a separate bowl. To the yolk mixture, add lemon juice, nutmeg, oregano, cinnamon and 1/4 tsp salt. Fold into spinach. Then fold in the ricotta and parmesean cheeses. (Recipe may be prepared to this point, then refridgerated overnight until ready to complete) Preheat oven to 350.
Beat egg whites until dry but no dry peaks form. Fold into spinach medley.
From here, prepare the crust by putting phillo in a 10" pie pan, brushing with oil, putting the next layer on, brushing with oil. Spoon in filling, dress with carrots, and baked 40 - 45 minutes til crust browns.
For crustless version (mousse) for pesach - reduce oil to 2 tbsp. Follow steps 1 - 5. Brush 1/2 tbsp oil in a 1.75 - 2 qt casserole dish. Put it into a preheated oven (350) for 10 minutes, until the dish is warm, then put the mousse quickly into it. Arrange carrots on top in one layer, sprinkle with remaining salt and bake for 40 - 45 minutes (until a toothpick inserted comes out clean).
I have been working on stuff for the rv album booklet, but I needed to give my eyes a break.I love cornbread. I think that cornbread is one of the things that represents all that is good and beautiful in the world. Especially cornbread with a little butter and honey on it.
I made dinner tonight with Jack after work, and we made a Jiffy cornbread thing which had obviously been sitting on the shelf for a while, because it didn't have any rise left in it. We ate it anyway.
That got me thinking about not-from-a-box cornbread, which I figured couldn't be very hard. So I looked up a recipe online, with the constraint being that I would actually search for "johnny cake recipe," since I think that anyone who calls it johnny cake obviously also loves cornbread.
I found this, which I have copied below.
Contributed by Kateri Dupuis. Traditionally in many families of French Canadian origin, johnny cake accompanies pea soup and makes for a whole meal.
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1 cup buttermilk
1/4 cup shortening or oleo
Put baking soda in buttermilk and stir. Sift dry ingredients together. Add egg, buttermilk, and shortening to dry ingredients and beat 1 minute. Put in greased 9"x9" pan. Bake in 425 degree oven for 20 to 25 minutes.
22 February 1998
I will use more sugar next time, and maybe some brown sugar. Also, I used "fake buttermilk," -- almost 1C warmed milk + 1 1/3 tablespoons lemon juice. It worked GREAT. I don't know if it was because I warmed the milk according to a website, but I have never seen my milk curdle like that so fast.
Anyway, the johnny cake is absoltely delicious. Much cakier than Jiffy. I'll probably experiment with some other recipes. If nothing else, this gives you an excuse to go buy a bag of cornmeal -- if nothing else, it's great under homemade pizza crusts. AND CORNBREAD.
Next week, how I've become infatuated with the idea of keeping bees to make honey for my cornbread!
I'm such a geek when it comes to honey. I get mine imported from New Zeland - I like honey that comes from liguarian bees the best.
First you need to get a popover pan (eight 1 cup size muffin-looking things attached to each other): 1 cup sifted all-purpose flour, 1/2 teaspoon salt, 2 large eggs, 1 cup milk, Preheat the oven to 450°F. Mix together the flour and the salt in a LARGE bowl. Whisk together the eggs and milk in a SMALL bowl. Stir the liquid ingredients into the dry ingredients, stirring the batter until just mixed. (Do not overbeat.) Preheat a popover pan just until hot. Brush the cups with melted butter and fill them half full of batter. Bake for 20 minutes at 450°F. Turn the heat down to 375°F and bake for an additional 20 minutes until they are a crispy golden brown. Makes 6 popovers. Serve immediately.
Make that PopOvers for pedro...
they taste so good, and if you do fun things like fill them up with scrambled eggs (and whatever else you want to put in) they look really impressive.
4 cans black beans (14 - 18 oz cans) 1 28 oz can diced tomatoes 1 large onion, chopped 2 cloves garlic, minced or garlic powder to taste 1 bag frozen yellow corn 1 tsp oil Salt pepper Cumin if you've got itCooked rice of your favorite variety (I like jasmine)
Chop and sautee the onion and garlic in the tsp of oil in a large skillet. Add the tomatoes, beans, and frozen corn (don't drain the beans or the tomatoes). Add salt and pepper to taste, as well as cumin if it's around (it tastes fine without it, but it adds a nice flavor). Simmer on low-medium heat for 30 minutes so it thickens up. While that's happening, cook the rice. Pour over rice and serve. It's so dang good.
tkae a pound or so of boneless chicken breast and slice into chunks and place in and place in a non-reactive bowl. Coat with peanut sauce (I like the house of tsang bangkok padang peanut sauce or homemade if I have the time). Add in the juice of half a lemon to taste and goodly portion of chopped garlic (I buy it buy the jarful). If you like it spicy squirt in some hot sauce of choice (I like sriracha - the bottle with the rooster). Mix all that up and cover and let it marinate.While the chicken is marinating, chop a green pepper, a few carrots, and several green onions. If you've got time, you can pop the veggies in the fridge and let the chicken marinate for a while. When you are ready to start cooking get a large pan heated up (or a wok if you prefer) and use a little oil if you desier and start cooking the chicken on medium-high. The rice should be started about the time you start heating the pan for the chicken.
Use 1 cup jasmine rice, 1 cup coconut milk, 1 cup water, salt to taste, pinch of ginger (or ground fresh ginger root). It cooks like normal rice but is so rich and creamy. For even creamier rice, increase the proportion of coconut milk. Now that the rice is started and the chicken is going and partially cooked, you can start to add the vegetables. Besides the green pepper, carrots, and onions, I add a can of water chestnuts. I also add some more peanut sauce and a little more sriracha for heat. Near the end of the cooking process add in a tablespoon or two of peanut butter. Natural unsweetened works best. This will thicken the sauce and give it a great nutty flavour. Once the rice is done serve the chicken and vegetables on a bed of coconut rice and top with chopped peanuts.
Is there such thing as a Pizza hangover? I really think so. From now on I shall only eat the delicious 'za on Friday or Saturday night. If I happen to eat said pie on Thursday sundown, I shall not cometh to work the sunrise of Friday.
I always find that pizza dehydrates me -- i can't drink enough water after i eat pizza hut pizza... so yeah, I would think so.
because it's so high in sodium it will suck the H2O right out of your cells. Add to that you normally drink it with beer and/or carbonated caffeinated beverages, and you have the makings for the ultimate diuretic, and that's the main ingredient to a hangover. Basically you are in a state of severe dehydration and your body is run down, which is how I feel right now because of all the pepsi and coke I've been drinking today.If you eat quality pizza, like a nice deep dish from Giordano's, there is less sodium and therefore less pizza hangover.
I think I need a nap...
http://www.chicagotribune.com/features/printedition/chi-0404210083apr21,1,4119626.story?coll=chi-printgoodeating-hedBoss sauce
Butterscotch, a forgotten mix of brown sugar and browned butter, makes tempting topping and puddings
By Charles Perry, Tribune Newspapers: Charles Perry is a staff reporter for the Los Angeles Times, a Tribune newspaper
April 21, 2004
Once upon a time, butterscotch was the darling of the American sweet tooth, casting its golden glow over puddings, pies, sauces, candies, cake frostings--you name it. Now there are people who've never had so much as a single, sorry instant butterscotch pudding.
This must be an oversight, America. Sure, maybe your doctor doesn't want you to eat too much of it (your dentist either), but fresh butterscotch is overwhelmingly rich, mellow and seductive. Flavorwise, it's the boss.
In my ill-informed youth, the only butterscotch I knew was a sauce or a pudding. When I first encountered butterscotch balls, I remember thinking, "Hey, cool, they've figured a way to make a butterscotch-flavored candy."
I had it backward. Butterscotch candy came first. The butterscotch flavor develops naturally when you boil sugar syrup and butter together to a high enough temperature to make hard candy. It's a combination of two flavors: browned sugar, otherwise known as caramel, and browned butter. The browning results from what chemists call the Maillard reaction, in which sugars and proteins react under heat to create roasted and browned flavors. This is why butterscotch has so often been combined with other roasted ingredients. Nuts, such as pecans, are typically roasted; rum and Bourbon contain caramel; maple syrup has undergone the Maillard reaction.
If anything is certain about butterscotch, it's that this flavor was not created by design. It was a byproduct of a technique that made candymaking just about foolproof, even for people who weren't skilled confectioners. The problem in candymaking is that once syrup has been heated higher than about 250 degrees, its natural inclination is to seize as it cools, turning into rock-hard crystals rather than brittle, glassy candy. In the 17th Century, French candymakers had discovered that fat has the handy property of getting in the way of crystallization.
Acid ingredients accomplish much the same thing by breaking some of the sucrose molecules into glucose and fructose, thereby cluttering up the solution for would-be crystals. (In the 18th Century, adding an acid such as cream of tartar to sugar syrup was called "greasing" it.) This is one reason for all of the sweet-sour hard candies, such as lemon drops and Life Savers. It also may explain why a lot of old-time butterscotch recipes call for a little vinegar or lemon juice; a bit of lemon peel flavor came to be traditional in English butterscotch candies.
Molasses retards crystallization, too, by altering the ratio of glucose to fructose. Conveniently for butterscotch-makers, molasses contains caramel and even some roasted Maillard-reaction flavors of its own, because it's the byproduct of the repeated boiling by which sugar is refined. In effect, it's a very dark caramel with a distinct burnt edge and a bit of sharpness. Because molasses is so strongly flavored, butterscotch recipes rarely use it straight, only in the diluted form of brown sugar, which is refined sugar crystals thinly coated with molasses.
So a really cautious, or insecure, candymaker might throw all these things into the mix: butter, an acid ingredient and molasses. As it happens, until highly refined sugar became inexpensive in the middle of the 19th Century, most sugar -- certainly the sort of sugar ordinary people had access to -- was more or less brown, so the molasses issue pretty much took care of itself.
Though the term "butterscotch" didn't appear until 1885, the product was probably being made in the early 18th Century, maybe even before that. In "Sugar-Plums and Sherbet: The Prehistory of Sweets," Laura Mason draws attention to a brand of hard butterscotch called Everton toffee, which dates to 1753.
The word "butterscotch" has nothing to do with Scotland, by the way. "To scotch" means to cut or score something; when butterscotch candy was poured out to cool, it was "scotched" to make it easier to break into pieces later.
In the late 19th Century, Americans started making butterscotch-flavored sauce, one of the mainstays of the old-time soda fountain, and then followed up with a profusion of butterscotch pastries and other sweets. Most of them have faded, but an underground of passionate butterscotch lovers survives.
For proof, there's Diana Dalsass' "The Butterscotch Lover's Cookbook" (Buttercup Press, $17.95), which gives a lot of luscious-sounding recipes, including an apple sour cream pie with a butterscotch crust. Nearly all are based on crushing up butterscotch candies, though, rather than making butterscotch from scratch. The book includes a passionately researched list of sources for buying them.
Why people don't make butterscotch sauce or pudding may be understandable, but such recipes deliver a splashy effect with relatively little risk of failure.
Butterscotch is forgiving.
Just how forgiving is plain from the wildly differing proportions of ingredients in butterscotch sauce recipes. With fudge or fondant, the proportions always have to be about the same, but the ratio of sugar to butter in butterscotch recipes can range from 4:3 to 16:1, and the ratio of sugar to cream from 8:9 to 4:1.
In short, you could practically forget about using any recipe at all and just boil a bunch of brown sugar with some butter for a while, add cream and then boil until it was as thick as you liked.
Don't worry. It would be some kind of butterscotch sauce.
Butterscotch rules, but it's not exactly rocket science.
The Butterscotch Lover's Cookbook
By Diana Dalsass
Buttercup Press, $17.95
Recipes for butterscotch-flavored treats fill this cookbook. There's also an ample list of retail sources for butterscotch candy.
Now, what about molasses?
Molasses isn't just caramelized sugar and browned proteins. "There are a lot of minerals, mostly calcium and iron," says food scientist and author Harold McGee. "They don't participate in any aromatic compounds themselves, but they influence the direction of reactions and give a distinctive spectrum of flavors. And besides sucrose, there are larger sugars, three- and four-unit sugars, which don't have much sweetness but react with each other and the smaller sugars, giving flavorful compounds."
Finally, there are amino acids from protein breakdown, which give molasses its sharpness.
Because of the acids, molasses or even brown sugar will make milk curdle if you boil it with either of them. For this reason, many recipes for butterscotch sauce, and particularly for butterscotch pudding, begin by cooking the brown sugar with butter before adding cream or milk -- especially milk.
"This doesn't actually prevent coagulation," McGee says, "but it makes it less noticeable. The fat will disperse the coagulating milk proteins so they don't link up to make larger clots."
One absolute way to prevent curdling in a butterscotch pudding would be to use granulated sugar instead of brown sugar and then whisk in a little molasses -- starting with a quarter of a teaspoon per cup of sugar and adding more to taste -- at the very end, when it's thickened. You can also use granulated sugar and a little molasses in place of brown sugar if you don't have brown sugar on hand.
--Charles Perry
Butterscotch pudding
Preparation time: 15 minutes
Cooking time: 15 minutes
Yield: 8 servings
This recipe is based on one used at Wolfgang Puck's defunct Los Angeles restaurant, Eureka. Adding coffee gives it a flavor like coffee candy. Adding maple syrup will lend a powerful perfume.
1 stick (1/2 cup) butter
1 3/4 cups firmly packed brown sugar
1 1/2 cups whipping cream
7 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
4 egg yolks
2 teaspoons vanilla extract
1/4 cup brewed espresso or strong coffee, or 1/3 cup maple syrup, optional
1. Combine the butter and the brown sugar in a heavy medium saucepan over low heat. Simmer, stirring, 5 minutes. Add the cream; stir until smooth.
2. Combine the cornstarch and salt in a bowl. Stir in the milk until the cornstarch dissolves. Add the cornstarch mixture to the saucepan; cook over medium heat, stirring constantly to prevent burning, until the mixture thickens, about 5 minutes.
3. Whisk 1 cup of the mixture into the egg yolks; return to the saucepan. Add the vanilla and espresso or maple syrup. Reduce the heat to low; cook, stirring, 1 minute. Strain; pour into 8 custard cups. Serve warm or cold.
Nutrition information per serving:
535 calories, 53% calories from fat, 32 g fat, 19 g saturated fat, 205 mg cholesterol, 265 mg sodium, 58 g carbohydrate, 5 g protein, 0 g fiber
Caramel butterscotch sauce
Preparation time: 5 minutes
Cooking time: 40 minutes
Yield: 2 cups
Here's a butterscotch sauce flavored with freshly made caramel instead of molasses, so it emphasizes the flavor of the lightly browned butter. It has a tendency to separate and granulate when cold, so it should be warmed up and stirred well before using. Adapted from "Sauces: Classical and Contemporary Sauce Making," by James Peterson.
1 pound (2 cups) sugar
2 cups water
1 stick (1/2 cup) butter, cut into pieces
1/2 cup whipping cream
2 teaspoons vanilla extract
1. Place the sugar in a heavy medium saucepan over medium heat; cook, stirring, until it dissolves and develops a deep reddish-brown color, about 10 minutes. Carefully pour in 1 cup of the water, standing back to avoid steam and splatter. Cook 1 minute. Add the remaining 1 cup water; boil, stirring occasionally, until any hardened caramel has melted, about 7 minutes.
2. Add the butter pieces; boil until the mixture reaches 245 degrees on a candy thermometer (or until it has a gummy consistency when a spoon is dipped into the mixture and then into cold water), about 25 minutes. Stir in the cream and vanilla; simmer until it flows smoothly off the spoon, about 5 minutes. Serve warm or cool and refrigerate.
Nutrition information per 1/4 cup:
375 calories, 40% calories from fat, 17 g fat, 11 g saturated fat,
50 mg cholesterol, 125 mg sodium, 57 g carbohydrate, 0.4 g protein, 0 g fiber
Rum butterscotch sauce
Preparation time: 10 minutes
Cooking time: 35 minutes
Yield: 21/2 cups
This really luscious, mouth-filling sauce from "Ladies' Home Journal Dessert Cookbook" keeps well in the refrigerator but should be taken out an hour before use, or briefly heated in the microwave. Use it on ice cream or drizzled over cakes.
1 1/2 cups sugar
1 1/4 cups light corn syrup
1 stick (1/2 cup) butter
1 cup whipping cream
1/2 teaspoon vanilla extract
3 tablespoons light rum
1. Place sugar, corn syrup and butter in a medium heavy saucepan; heat to a boil over medium-high heat. Boil until it reaches 245 degrees on a candy thermometer, about 20 minutes.
2. Stir in the cream; heat to a boil. Reduce heat to simmer. Cook, until thickened, stirring occasionally, about 15 minutes. Remove from heat; stir in vanilla and rum. Serve warm or cool and refrigerate.
Nutrition information per 1/4 cup:
495 calories, 39% calories from fat, 23 g fat, 14 g saturated fat,
70 mg cholesterol, 190 mg sodium, 78 g carbohydrate, 0.7 g protein, 0 g fiber
Sour cream apple pie with butterscotch crust
Preparation time: 1 hour
Chilling/cooling time: 1 hour
Cooking time: 1 hour, 5 minutes
Yield: 8 servings
Adapted from "The Butterscotch Lover's Cookbook," by Diana Dalsass.
Butterscotch pastry crust:
22 pieces butterscotch hard candy
1 cup flour
1/2 teaspoon salt
6 tablespoons cold butter
3 tablespoons ice water or more
Filling:
1 cup sour cream
1/3 cup dark or light brown sugar
3 tablespoons flour
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
5 Granny Smith apples, peeled, cored
Streusel topping:
1/2 cup each: flour, dark or light brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons cold butter, cut into small pieces
1/2 cup chopped pecans
Homemade or bottled butterscotch sauce, optional
1. For the crust, place candy in a food processor bowl; process until finely ground (you should have about 1/3 cup). Transfer to large mixing bowl. Add flour and salt. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse meal. Gradually stir in the water just until the dough holds together, adding more water if necessary. Wrap in plastic wrap; chill the dough 30 minutes.
2. For the filling, stir together the sour cream, brown sugar, flour, vanilla and cinnamon in large bowl. Thinly slice each apple into the bowl; toss occasionally to coat with the filling. Set aside.
3. For the topping, stir together the flour, brown sugar and cinnamon in a small bowl. Add the butter; rub it in with fingertips until mixture is crumbly. Stir in the pecans.
4. Heat oven to 375 degrees. Roll out the crust on a lightly floured surface to a round about 13 inches in diameter. Fit into a 9-inch deep-dish pie pan; fold under overhanging crust. Crimp the edges. Fill with the apple mixture, pressing down lightly to make an even layer. Sprinkle topping evenly over apples.
5. Place a baking sheet on lower oven rack to catch drips. Bake pie 15 minutes; reduce heat to 325 degrees. Bake until bubbly and browned, about 50 minutes. Transfer to a rack to cool, at least 30 minutes. Cut into wedges. Serve with butterscotch sauce lightly drizzled over top of each piece, if desired.
Nutrition information per serving:
551 calories, 46% of calories from fat, 29 g fat, 13 g saturated fat, 59 mg cholesterol, 70 g carbohydrates, 5 g protein, 356 mg sodium, 3 g fiber
Copyright © 2004, Chicago Tribune
One of mine own creations. Heat oven to 350 and prepare an 8 x 8 baking pan (double the recipe if using a regular ole cake pan) by spraying it with pam or lightly coating it with canola oil.1/2 cup butter or margarine
2 oz unsweetened chocolate
2 eggs
1 cup sugar
1 tsp vanilla
3/4 cup all-purpose flour (I use non-bleached)
1/2 cup milk chocolate chocolate chips
1/2 cup mini marshmallows
2 heath toffee bars, crushed (stick em in a bag and whack em with a hammer or meat tenderizer)
Put the butter and 2 oz chocolate in the microwave for 2.5 minutes. Stir til combined. Add the sugar, stir well. Add the 2 eggs and stir gently until combined - don't beat the eggs. Add vanilla, then the flour til smooth. Add the crushed toffee bars. Bake for 30 minutes at 350. Then remove from oven, put the chocolate chips on top, then sprinkle the marshmallows over that. Bake another 3-5 minutes until the chocolate and marshmallows melt and are gooey. Remove from oven and cool.
I know you must be online since you just posted: could you bring me a poptart or something when you come in? I'm starving...
You're awesome!
I like use of the internet to supply food.What was the name of that short lived internet delivery service?
I remember ordering a movie and ice cream on a snowy day with like 6 inches on the ground, that rocked!
They are still around.
i don't think they ever made it to chicago though.
I adore peapod.
in a brown truck or something?
and they did make it to Chicago, just not for very long before they vanished.
by pepe
The basic recipe is poached chicken breasts with some sauteed mushrooms in a simple tomato based sauce. The following is from Julia Child's book The Way to Cook probably somewhat mis-remembered and modified.
Chicken Breasts Chasseur * 4 chicken breasts * 4 T butter * salt & pepper * pinch tarragon or thyme (fresh chopped if you've got it) * lemon juice (for the shrooms) * 2 c quartered fresh mushrooms * 1/4 - 1/2 c thinly sliced onion * 1 large clove garlic mashed * 1 1/4 c tomato pulp / sauce * fresh thyme / other herbspreheat oven to 400 deg F. season the breasts with lemon juice, salt & pepper, pinch tarragon. Heat the butter in a casserole dish on the stove and roll the breasts in the melted butter to coat. You can also melt the butter in the microwave or the oven if you use a non-stovestop safe dish. Place breasts in dish and cover with wax paper cook for 6-8 minutes until chicken is springy to touch. I like to toss in a few sprigs of fresh herbs if I've got them for the aroma.
After the chicken is done remove and cover lightly. If you are using a stovetop safe dish you can use it to make the sauce. I use corningware stoneware so I usually dump the remaining butter into a non-stick skillet to make my sauce. Anyway, add the mushrooms and sautee over medium-high heat for about 1 minute and then dredge over the chicken. Add the thinly sliced onion, garlic, and thyme to the pan (sometime a touch more butter is needed at this point) and cook over medium heat until the onion is soft. Last night I used thyme and oregano, probably at least 1 T of each, chopped. I have also used basil, tarragon, and marjoram in the past. Add the tomato pulp/sauce and cook over medum high heat and allow it to reduce to a smooth consistency (I think I may have got the measurement wrong for the tomato - last night I used one chopped tomato and one small can of tomato sauce). Season to taste with salt & pepper. Add the chicken and mushrooms back into the sauce for just long enough to bring them back to temperature and allowing for any liquid added back in with the chicken to reduce.
Serve and enjoy!
The first thing you'll notice is that there is lots of butter in this recipe. I suppose you could poach the chicken in an aromatic broth but the richness from the butter is what I love. I'm uncertain as to the exact quantity of tomato sauce the recipe cals for. I'll double check that and make sure I didn't miss anything else.
It's easy to do with just 2 breasts as well. I usually use more mushrooms than it calls for because buttery mushrooms are tasty.