Groupings, Personal Space, Garden Art, and Color forum: Favorite Recipes 2

 
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ImageSharon
Feb 24, 2015 2:20 PM CST
Name: Sharon
Kentucky
This thread is a continuation of our Recipe Thread 1.

Please feel free to fill it up with your favorite tried and true recipes!! Pictures are great too.
ImageLarryR
Feb 26, 2015 9:32 PM CST
Name: Larry Rettig
South Amana, IA
Turmeric Slaw

1 Large cabbage, grated fine
1 Bell pepper, chopped fine
1 Medium onion, chopped fine
1/2 to 1 cup finely chopped celery

Dressing:

1 cup vinegar
3/4 cup sugar
1 teaspoon turmeric
1/2 teaspoon white mustard seed
1 teaspoon salt
Dash of pepper

Place dressing ingredients in saucepan and bring to boil While boiling hot, pour over cabbage and mix until cabbage is thoroughly moistened. Place in refrigerator several hours until crisp. Then add pepper, onion, and celery. Store is covered container. Stays crisp indefinitely.
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ImageMaryE
Feb 28, 2015 3:06 PM CST
Name: Mary
The dry side of Oregon
Be yourself, you can be no one else
I just made something like hummus. We tried a couple of different ones from the deli, and I looked at recipes, put stuff together in the blender and it's good. I know how much of some ingredients, and just guessed at others. Didn't have any tahini paste so we put in a can of artichoke hearts. It has garbanzo beans, plain yogurt, green onion, garlic, lemon juice, olive oil and parsley. Came out a very pale green. Probably it is like my soup, I won't be able to make it just like that again.
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Imagevic
Feb 28, 2015 3:55 PM CST
Name: Vicki
North Carolina
Sounds YUMMY!
ImageSharon
Feb 28, 2015 4:00 PM CST
Name: Sharon
Kentucky
I love hummus and if you start with garbanzos, whatever you add will just make it better! Bet it's so good, Mary!

Larry, I love the cabbage recipe!
Imagenap
Feb 28, 2015 4:54 PM CST
Name: Nancy
Buffalo NY
I'm just catching up .... Thanks for the pb&j with cream cheese idea! Sounds good!
ImageMaryE
Mar 3, 2015 12:10 PM CST
Name: Mary
The dry side of Oregon
Be yourself, you can be no one else
A tip. When you have only whole canned tomatoes, and need to chop them, pour juice and all into the blender. Turn it on using the pulse button, and when the last tomato disappears, they are chopped.
Of all the things I've lost, I miss my mind the most.
More ramblings at http://thegatheringplacehome.myfastforum.org/forum54.php
Imagevic
Mar 3, 2015 2:17 PM CST
Name: Vicki
North Carolina
Thank you Mary Thumbs up
ImageElena
Mar 7, 2015 12:42 PM CST
Name: Elena
Middle Tennessee
I found this online today. I haven't tried it yet.

Classic Buttermilk Biscuits
https://www.yahoo.com/food/carrie-morey-could-easily-be-call...
Yields approximately 10 (2-inch) biscuits

*2 cups self-rising flour (White Lily preferred), plus more for dusting
*5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted
*1⁄4 cup cream cheese, at room temperature
*3⁄4 cup whole buttermilk (may substitute low-fat buttermilk)

Preheat the oven to 500°F. Make sure the oven rack is in the middle position.

Measure the flour into a large bowl. Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. It will be chunky with some loose flour.

Make a well in the center. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. The dough will be wet and messy.

Sprinkle flour on top of the dough. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour in this crease.

Flour a work surface or flexible baking mat very well. With force, dump the dough from the bowl onto the surface. Flour the top of the dough and the rolling pin. Roll out the dough to 1⁄2-inch thickness into an oval shape. (No kneading is necessary—the less you mess with the dough, the better.)

Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet with the sides lined with parchment paper, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. If you are using a cast-iron skillet, no parchment paper is necessary.) Brush the tops with the melted butter.

Place the pan in the oven and immediately reduce the temperature to 450°F. Bake 16 to 18 minutes until light brown on top (or as dark as you prefer), rotating the pan once while baking.
Imagevic
Mar 7, 2015 1:26 PM CST
Name: Vicki
North Carolina
This looks very good Elena - thank you!
ImageArleneB
Mar 7, 2015 1:39 PM CST
Name: Arlene
Grantville, GA
We don't eat many biscuits but I do want to try this recipe. Thanks, Elana.
ImageElena
Mar 7, 2015 2:00 PM CST
Name: Elena
Middle Tennessee
Whoever fixes it first please let me know how you like it.
ImageAndi
Mar 7, 2015 5:59 PM CST
Name: aka GardenQuilts
Facebook, NGA
and the beloved Winston the pug
I am definitely making the turmeric slaw. Too bad I didn't write down the ingredients before going to the store today.

My grandmother taught me to make pie crust with this recipe. The egg and vinegar make it more elastic. It is more forgiving for novice bakers.

Easy Pie Crust

3 cups sifted all-purpose flour

1 1/4 cups butter, lard or shortening

1/2 teaspoon salt

1 egg

2 teaspoons distilled white vinegar

5 tablespoons ice water (make a glass of ice water, take water from the glass)

Optional - milk or beaten egg as brushed glaze


In a large bowl, mix flour and salt. With a pastry blender, thoroughly cut in the shortening until evenly distributed and textured, particles should be pea sized or smaller.

Beat together egg, vinegar and water. Blend liquid into flour mixture, using a big fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)

Roll out on lightly floured pastry cloth with cloth covered roller.

Brush the crust with milk or beaten egg if desired.

If this makes more than you need, bake an extra crust with pie weights or put the crust in a pie plate and freeze it unbaked in a ziplock bag.

I tried rolling the crust and freezing it unbaked in wax paper like the store bought ones, but it works better to put in in the pan and freeze the whole thing, at least for me.
ImageAndi
Mar 7, 2015 6:25 PM CST
Name: aka GardenQuilts
Facebook, NGA
and the beloved Winston the pug
Here is the recipe I saved for pie crust with vodka - the secret ingredient. I haven't tried it, yet, but I think it is interesting. As a chemical engineer, I like knowing the chemistry behind the cooking.

In short, the flakiness of pie crust is due to the water evaporating. You want the moisture to mostly evaporate during cooking. If you have too much water, the crust will be heavy. Also, you don't want to "work" the dough much. Working flour and water activates the four gluten which toughens the dough. (you want to work the gluten in bread, not in crust). That is why you use ice cold water. It is less likely to activate the gluten.

Vodka evaporates at a lower temperature than water, so it will evaporate more quickly and theoretically make a lighter crust.

http://smittenkitchen.com/blog/2007/11/pie-crust-101/
http://www.seriouseats.com/recipes/2007/11/cooks-illustrated...
http://www.americastestkitchen.com/

All the same recipe, the first one has the best pictures.
ImageArleneB
Mar 7, 2015 6:55 PM CST
Name: Arlene
Grantville, GA
Oh, I did get ingredients for the tumeric slaw except white mustard seed. All I could find was yellow mustard seed. Can I use them instead?
Imagenap
Mar 8, 2015 7:19 AM CST
Name: Nancy
Buffalo NY
Andi wrote:
In short, the flakiness of pie crust is due to the water evaporating. You want the moisture to mostly evaporate during cooking. If you have too much water, the crust will be heavy......That is why you use ice cold water......


I don't make pies anymore, but when I did I used to always use ice water. I never knew the reason why, just did it because that's what my recipe said. How interesting to find out there's a reason for it! Thanks for sharing this info!

ImageAndi
Mar 8, 2015 8:27 AM CST
Name: aka GardenQuilts
Facebook, NGA
and the beloved Winston the pug
My grandmother said my first words were "why?" I was full of questions. Still am, I guess.

I am glad to help. I am curious about the vodka crust. I don't typically have vodka on hand. I could get a few laughs asking the clerk at the liquor store which vodka is best for pie crusts.

I have been wanting to grow my own mustard seeds to make gourmet mustard. I have seeds for a few types. There are black, brown and white mustard seeds.

Has anyone grown and made their own mustard?
Imagevic
Mar 8, 2015 9:04 AM CST
Name: Vicki
North Carolina
Thank you Andi - mom taught me to put ice cubes in my water for pie dough Thumbs up Thanks to you, I know why Big Grin

No, I've never made my own mustard.
ImageArleneB
Mar 11, 2015 5:53 PM CST
Name: Arlene
Grantville, GA
BEST EVER GARLIC BREAD (as long as you don't burn it!)

One load of any crusty bread, Italian, french, etc.
1/4 c. butter, melted
garlic powder/salt or minced garlic
Italian seasoning
Parmesan cheese
Mozzarella cheese

Score the bread into large criss cross sections, NOT cutting all the way through.
Thumb of 2015-03-11/ArleneB/22400b
Place the bread on a piece of foil sprayed with PAM placed on a cookie sheet.
Melt the butter and add the garlic powder and about 1/2 t. Italian seasoning
Thumb of 2015-03-11/ArleneB/2d6eff
Drizzle the butter into the cuts, gently pulling the sections apart. It will seem like there isn't enough, but there is! Then sprinkle the Parmesan cheese and Mozzarella cheeses into the cuts.
Thumb of 2015-03-11/ArleneB/d38c79
Bake in 350 degree oven until melted and brown. Serve warm.
If you decide to put under the broiler, watch carefully or this is what will happen!
Thumb of 2015-03-11/ArleneB/c48a36
ImageSkiekitty
Mar 11, 2015 6:28 PM CST
Name: Toni
Denver Metro, Zone 5
Too many cats!!
ArleneB wrote:
If you decide to put under the broiler, watch carefully or this is what will happen!
Thumb of 2015-03-11/ArleneB/c48a36


HAHAHA!! This looks like me cooking!!!
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