Recipe Exchange anyone??

Molecularblonde · Post by **Molecularblonde** » 17 May 2011, 22:59

Euphoria~
This hot sausage sammy recipe is is great for us: I'm always looking for something to do with sausage....

Scoop meat onto bottom half of the loaf sprinkle with cheese, place to top on and cook until cheese is melted

This sounds so good, and since we're just two people, it would be great to wrap in plastic for lunches....also, I love recipes with just a few ingredients. Please, keep them coming....
Thanks!
MB

Euphoriameantime · Post by **Euphoriameantime** » 18 May 2011, 09:51

Southern comfort food great for sunday brunch

Biscuits and sausage gravy

Biscuits

2 cups flour
1/4 cup butter
3/4 cup milk
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt

Sift together dry ingredients. Cut in butter using a pastry cutter until it looks like course bread crumbs. Slowly mix in milk. Let rest for 1-2 minutes Turn onto a lightly floured surface and knead for 2-3 minutes until dough is stiff and no longer sticky, add flour if needed. Pat dough to about 1/2 inch thick and cut. bake at 350 for 8-10 minutes. If you want, after the biscuits have been cut you can put them in the freezer for up to 3 months. Bring them out for a 5minute thaw while oven is heating.

Gravy
1/2 -1lb of breakfast sausage (depending on how you like it)
1/4-3/4 flour
2 tablespoons of butter
approx 4 1/2 cups milk (whole milk is best for thickening)
salt and pepper to taste

Ground sausage until throughly cooked. Add flour to pan, it should be enough that it covers sausage and absorbs grease. Allow flour and sausage to cook for 1-2 minutes stiring constantly, slowly add milk about 1/2 cup at a time allow it to thicken a bit and add more. Salt and pepper and stir in butter.

yummy.

Teesie · Post by **Teesie** » 18 May 2011, 12:09

Nothin' quite like good old biscuits and gravy

C0ldf1re · Post by **C0ldf1re** » 18 May 2011, 16:38

Teesie wrote:Nothin' quite like good old biscuits and gravy

Never seen nor heard of them in the UK. What are we missing?

Euphoriameantime · Post by **Euphoriameantime** » 18 May 2011, 17:05

Only the most decadently fattening food ever. It's pure heaven.

Teesie · Post by **Teesie** » 18 May 2011, 23:06

C0ldf1re wrote:
Teesie wrote:Nothin' quite like good old biscuits and gravy
Never seen nor heard of them in the UK. What are we missing?

Homemade Biscuits and Gravy is a Southern American comfort food. Tastes like luxury, but only costs a little.

Maud Fitch · Post by **Maud Fitch** » 25 Jul 2011, 01:03

It's our winter here (that means the temperature is around 20 degrees celsius, about 70 degrees fahrenheit) and the sun is shining but we like to think it's cold enough to cook up some hot tasty comfort food.

This easy Sunday afternoon meal which serves four is a variation on the old potato bake.

5 large Potatoes
1 pre-cooked Roast Chicken
1 250ml container Cream
1 425ml can Asparagus Spears (optional)
Grated Cheese

Pre-heat medium oven. Oil the casserole dish or baking pan. Wash, peel and slice potatoes. Remove cooked meat pieces from chicken bones. Skin removal optional. Place two even layers of potato slices in base of pan and add cream to lightly cover. Add a single layer of cooked chicken pieces and then add a single layer of asparagus. Cover with a thin layer of cream. Top completely with remaining potato slices and cover with remaining cream. Sprinkle with grated cheese. Dabs of butter will help with browning and a splash of milk can be added if ingredients look too dry. Cook approximately 45min-1hour. You are basically only cooking the potatoes and browning the top so cooking time depends on your oven.

A24 · Post by **A24** » 25 Jul 2011, 07:03

Maud Fitch wrote: 1 250ml container Cream

Maud, sounds very "comforting" indeed. What do you consider "cream" in this recipe - sour cream? heavy cream?

I'm always interested in new recipes - especially favorites recommended by others.
Thanks

Maud Fitch · Post by **Maud Fitch** » 28 Jul 2011, 03:01

A24 wrote:Maud, sounds very "comforting" indeed. What do you consider "cream" in this recipe - sour cream? heavy cream?

Thanks for the nice comment, A24.

I always use heavy cream (named full cream here, different from light or whipping) because it takes the heat well and gets nicely absorbed into the potatoes. Also you can use any cheese but preferably one which melts well.

It's a delicious dish next day, too. Hope you enjoy it!

Fran · Post by **Fran** » 21 Jun 2012, 08:39

OK folks I've bumped this one up from the basement ....... so lets see all the culinary masterpieces

I was going to add my world famous boiled egg with toast recipe but I wouldn't want to make you folks feel inadequate

A24 · Post by **A24** » 21 Jun 2012, 11:43

This is really good and different. People usually ask me for the recipe when I bring this to a party or potluck:

Strawberry Pretzel Dessert

NOTE: Sometimes I do the preparation out of order. I start the third layer first so it can begin gelling, then the first layer (crust) so it can get cooled, then the third layer. It seems to all work out at about the same time.

First Layer
• 2 cups coarsely crushed pretzels (best if you use Utz’s dark pretzels)
• ¾ cup melted butter
• 1 tablespoon sugar

Second Layer
• 1 8oz pkg cream cheese
• 1 cup sugar
• 12 oz tub of cool whip

Third Layer
• 1 lg pkg (6 ounces) strawberry flavored gelatin
• 2 cups boiling water
• 2 (10 oz.) boxes frozen strawberries

First Layer - Preheat oven to 350 degrees. Pat first layer in a 9x13x2 inch pan. Bake 8-10 minutes. Remove to cool.

Second Layer – Beat sugar into cheese, stir in whipped topping. Spread over cooled pretzels.

Third Layer – Mix gelatin, boiling water and strawberries together and refrigerate until it begins to gel but do not allow it to solidify. Pour over cheese mixture; refrigerate until set and serve.

Maud Fitch · Post by **Maud Fitch** » 22 Jun 2012, 18:57

Think it's a great idea to resurrect this thread. Ironically it was started around this time last year.....

This recipe doesn't need cooking and is rich and crunchy and good to serve with coffee.

Ginger Slice
1 cup dates, pitted and chopped
1 tablespoon mixed dried fruit peel
100g preserved ginger, drained and chopped
150g butter
1/3 cup raw sugar
3 cups cornflakes
Icing:
250g cooking chocolate
80g unsalted butter
Heat all ingredients, except those for the icing, but do not boil. Press into a greased swiss roll tin (deep pan) approximately 25cm x 30cm. Melt the cooking chocolate and butter together over a hot water bath on medium heat. Pour over the slice and spread with a spatula. Leave to cool until firm, cut into squares or slices.

Bighuey · Post by **Bighuey** » 22 Jun 2012, 19:39

Heres a simple one for fish tacos. I use fish sticks, but any kind of breaded fish will do. Deep fry your breaded fish, put it in a tortilla with mayo and shredded cabbage and it makes a good taco. I make a taco sauce from chopped onions and tomatos and celantro and jalipino peppers and thats good on it too.

Teesie · Post by **Teesie** » 22 Jun 2012, 20:54

Oooooh, Tacos sounds good. Here's recipe we did in Chemistry class last semester

You will need:
1 quart ziplock bag
1 gallon ziplock bag
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup half and half
1/2 cup salt(rock salt is best)
lots of ice

put the sugar, half and half, and vanilla in the quart size bag be sure its sealed real good. put ice and salt in the gallon size bag and then put the sealed smaller bag inside the big one, seal it and shake rapidly until the mixture in the small bag gets the thick viscosity that ice cream should have. enjoy

Maud Fitch · Post by **Maud Fitch** » 24 Jun 2012, 08:20

Wow, Teesie, that sounds fantastic. It reminds me of a TV program I saw where these French chefs put milk straight from the cow into glass jars and stood around shaking and shaking them until the milk turned into butter. It came out of the jars in a round shape ready to spread.