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Signature Dish?
Hey all,
Was just reading a thread where Dog3 posted about his signature dish, lasagna. I would consider my signature dish Chicken Parmesan *recipe follows*. I was just wondering what everybody else considers their signature dish(s). Cheers, Carrie * Exported from MasterCook * Chicken Parmesan Recipe By : Carrie Salter Serving Size : 6 Preparation Time :0:00 Categories : Poultry Entree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large chicken breasts 2 eggs 1 teaspoon salt 1/4 teaspoon pepper 1 cup breadcrumbs 2 tablespoons oil 14 ounce can tomato sauce 1/4 teaspoon garlic powder 1/2 teaspoon dried basil 3 tablespoons margarine or butter 1/2 cup parmesan cheese 6 large slices mozzarella cheese Mix eggs, salt and pepper. Coat chicken with mixture and then roll in breadcrumbs. Heat up oil, cook chicken just enough to cook breadcrumbs onto chicken (I like to cook until breadcrumbs are starting to brown). Heat mixture of tomato sauce, garlic powder and basil until it starts to bubble. Remove from heat, add margarine and stir until melted. Pour a small amount of tomato sauce in bottom of baking dish then place chicken in baking dish and cover with remaining tomato sauce. Sprinkle with parmesan cheese. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and place a slice of mozzarella cheese on each piece of chicken. Bake for another 10 minutes uncovered until cheese is melted. - - - - - - - - - - - - - - - - - - NOTES : - Feel free to change the amount of garlic and basil. I usually add more than what I have written here. -- "Cats are intended to teach us that not everything in nature has a function." |
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That sounds wonderful!
For years my *signature dish* ( I guess you'd call it that- people always asked for the recipe and requested it at potlucks) was Vegetarian Eggplant Royale (also did a vegan version for a while with tofu cheese). Now everyone asks for my Enchaladas- cheese or beef. The key to this dish is my homemade Enchalada sauce: 2 qts pork, beef or chicken stock (I use boulion cubes in a pinch) 4-5 rounded TB's of mild red powdered chile- the Mexican store I buy this at sells it by the pound and simply calls it *California mild*. Measurements are approximate 1/2 onion (whole) 1/2 bell pepper (whole) or other fresh pepper ( sometimes I use fresh jalapeno if it's for my son who loves spicy-hot) 2 lg cloves garlic, crushed 1 1/2 tsp cumin, ground 1 tsp oregano powder 1 tsp ground black pepper 1 tsp coriander seed, powdered 1/2 tsp ground cinnamon dash of cayenne Bring all this to a boil and then simmer for about 30mins. It should reduce to about 1 and 1/2 to 3/4 quarts liquid. Thicken with a little cornstarch slurry- but don't make it too thick as it will thicken more as you bake the enchaladas. Check salt- season to taste. Remove and toss the garlic, bell pepper and onion. It's ready to serve! This freezes pretty well, too. To make enchaladas, Pour some sauce in the bottom of a 9x 13 glass baking dish. Take *fresh* ( I buy them fresh and they are still wartm and pliable) or *softened* corn tortillas (place a stack wrapped in a damp cloth in your microwave for about 1-2 mins to make them pliable) and fill with your favorite mix- my favorite is cheese and black olive but my kids like burger and chorizo. Roll 'em up and lay 'em in the sauce. When done, pour enchalada sauce over all to cover, sprinkle with a mix of parmesan and white/yellow cheese and bake at 350* for about 30 mins or until cheese is bubbly on top. Serve with shredded lettuce topped with fresh salsa and maybe a couple whole black olives on the side and Mexican rice. Pretty simple but a definite crowd pleaser. Once upon a time I used the whole dried chiles, soaked 'em, cleaned 'em and then pureed them for the sauce- I admit that makes a tastier sauce but this works great for everyday. I also use this sauce over my homemade tamales. If you scanned the sauce looking for tomato, you won't find any *chuckles*. Also, when I make beef or chicken enchalada, I add about a cup of the enchalada sauce to the cooked shredded/ground meat before stuffing. * cheers* Barb Anne |
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"Carrie-Lou Salter" > wrote in
: > Hey all, > > Was just reading a thread where Dog3 posted about his signature dish, > lasagna. I would consider my signature dish Chicken Parmesan *recipe > follows*. I was just wondering what everybody else considers their > signature dish(s). > Amarantha's Mountain of Nachos for cooking: a couple of onions a couple of eggplant, or one really big one a few zucchini half a dozen large yellow chillies as many hot chillies as you like a large bag of mushrooms one or two tomatoes for layering: corn chips salsa sour cream grated cheese Heat some oil in a large pot. Chop and add ingredients in the order listed above. The eggplant especially should be chopped fairly thinly (half a centimetre/quarter inch slices) and may need more oil added with it. Once the tomatoes have been added to the pot it's pretty much ready - a horrible-looking grey muck that smells and tastes great. Get a plate, add a layer of corn chips, a few big serving spoons of vegies, a layer of salsa, a layer of sour cream and lots of cheese. Eat with fork and fingers. Warning: this dish is deceptively large. I've had friends use a bread and butter plate so as not to get too much and even then, when they'd finished layering, they were alarmed at the amount of food they'd ended up with >  K -- nil illegitimi carborundum |
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Amarantha > wrote in message .1.4>...
> "Carrie-Lou Salter" > wrote in > : > > > Hey all, > > > > Was just reading a thread where Dog3 posted about his signature dish, > > lasagna. I would consider my signature dish Chicken Parmesan *recipe > > follows*. I was just wondering what everybody else considers their > > signature dish(s). > > > > Amarantha's Mountain of Nachos > > for cooking: > a couple of onions > a couple of eggplant, or one really big one > a few zucchini > half a dozen large yellow chillies > as many hot chillies as you like > a large bag of mushrooms > one or two tomatoes > > for layering: > corn chips > salsa > sour cream > grated cheese > > Heat some oil in a large pot. Chop and add ingredients in the order > listed above. The eggplant especially should be chopped fairly thinly > (half a centimetre/quarter inch slices) and may need more oil added with > it. Once the tomatoes have been added to the pot it's pretty much ready > - a horrible-looking grey muck that smells and tastes great. Get a > plate, add a layer of corn chips, a few big serving spoons of vegies, a > layer of salsa, a layer of sour cream and lots of cheese. Eat with fork > and fingers. > > Warning: this dish is deceptively large. I've had friends use a bread > and butter plate so as not to get too much and even then, when they'd > finished layering, they were alarmed at the amount of food they'd ended > up with > > > K Interesting nachos! I think it sounds like a winner! Karen |
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Amarantha > wrote in message .1.4>...
> "Carrie-Lou Salter" > wrote in > : > > > Hey all, > > > > Was just reading a thread where Dog3 posted about his signature dish, > > lasagna. I would consider my signature dish Chicken Parmesan *recipe > > follows*. I was just wondering what everybody else considers their > > signature dish(s). > > > > Amarantha's Mountain of Nachos > > for cooking: > a couple of onions > a couple of eggplant, or one really big one > a few zucchini > half a dozen large yellow chillies > as many hot chillies as you like > a large bag of mushrooms > one or two tomatoes > > for layering: > corn chips > salsa > sour cream > grated cheese > > Heat some oil in a large pot. Chop and add ingredients in the order > listed above. The eggplant especially should be chopped fairly thinly > (half a centimetre/quarter inch slices) and may need more oil added with > it. Once the tomatoes have been added to the pot it's pretty much ready > - a horrible-looking grey muck that smells and tastes great. Get a > plate, add a layer of corn chips, a few big serving spoons of vegies, a > layer of salsa, a layer of sour cream and lots of cheese. Eat with fork > and fingers. > > Warning: this dish is deceptively large. I've had friends use a bread > and butter plate so as not to get too much and even then, when they'd > finished layering, they were alarmed at the amount of food they'd ended > up with > > > K Interesting nachos! I think it sounds like a winner! Karen |
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Carrie-Lou Salter wrote:
> Hey all, > > Was just reading a thread where Dog3 posted about his signature dish, > lasagna. I would consider my signature dish Chicken Parmesan *recipe > follows*. I was just wondering what everybody else considers their signature > dish(s) I was asked this question when I was young and green and fresh out of Culinary School. I was talking to the head of the hotel where I was working, and he asked about my specialty. I had enough presence of mind to know that it didn't matter what I said so much as saying something, but I still couldn't find the confidence or imagination to speak until after I'd stammered and made a fool of myself by insisting that I didn't have one. Finally I said spanakopita. I do make a nice spanakopita and did then. I'm not sure I do anything spectacular with it, but it always seems to be appreciated when I bring it to potlucks. So there's my specialty: spanakopita. --Lia |
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Julia Altshuler wrote:
> > I was asked this question when I was young and green and fresh out of > Culinary School. I was talking to the head of the hotel where I was > working, and he asked about my specialty. I had enough presence of mind > to know that it didn't matter what I said so much as saying something, > but I still couldn't find the confidence or imagination to speak until > after I'd stammered and made a fool of myself by insisting that I didn't > have one. Finally I said spanakopita. I do make a nice spanakopita > and did then. I'm not sure I do anything spectacular with it, but it > always seems to be appreciated when I bring it to potlucks. So there's > my specialty: spanakopita. > > --Lia That's one of my very favorite foods ever. You can come and visit ANY time! gloria p |
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Julia Altshuler wrote:
I do make a nice spanakopita and did then. I'm not sure I do anything spectacular with it, but it always seems to be appreciated when I bring it to potlucks. So there's my specialty: spanakopita. *************** Hmmm... How about your recipe? I've been having fun trying some Greek recipes and would like yours for spanakopita. I'm afraid that as a newbie cook I don't really have a signature dish yet. I think the closest thing would be my dijon chicken since I've made it twice and it came out pretty good both times. I used either thin slices or beaten flat boneless skinless chicken breasts dipped first in a batter with a ratio of one teaspoon dijon mustard to one egg and then dipped in half corn meal, half whole wheat. Salt and pepper a bunch. Roast at 400 degrees for maybe 5 minutes per side. Serve with shredded Parmesan (preferably real and not the stuff out of the can. It DOES make a difference.) and maybe some fresh parsley. Wash down with cold beer. Thanks, Michael |
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Zspider wrote:
> Julia Altshuler wrote: > > I do make a nice spanakopita and did then. I'm not sure I do anything > spectacular with it, but it always seems to be appreciated when I bring > it to potlucks. So there's my specialty: spanakopita. > > *************** > Hmmm... How about your recipe? I've been having fun trying some > Greek recipes and would like yours for spanakopita. I'm assuming you know how to work with phyllo dough. I won't type out those instructions. The following isn't necessarily exact. The recipe is very forgiving. You can get away with using more or fewer eggs or varying the cheeses and vegetables. Anyway, here's roughly the way I do it. In a frying pan, heat some olive oil. Add a chopped onion and brown. You can add chopped garlic at this point too. Now add 2# of spinach. You can start with fresh leaves that have been cleaned and wilted in a steamer, then had the moisture squeezed out. You can take the moisture out by rubbing the leaves with salt. After all these years, I now use frozen, thaw, and squeeze out the excess liquid. This is one place where frozen is a time saver and really tastes just as good as fresh. Stir spinach and onions together. I just leave everything in the frying pan and use that for my mixing bowl. If the spinach was hot when you added it, you need to make sure everything is cool before adding the eggs so they don't fry. You can do that by adding the cheese first. Add 2 cups of crumbled feta cheese. As much as I like salt, I soak the feta in fresh water to de-salt it first. You don't have to do this. Also add 2 cups of ricotta cheese or any similar fresh curd cheese. I've substituted cream cheese in a pinch, even a little sour cream. If the feta is too strong a flavor, you can use more ricotta and less feta. You could even use grated cheddar or parmesan though that's flying in the face of traditional. If you're using grated hard cheeses, use less than the full 4 cups of soft cheeses. Add 5 eggs (or 4 or 7; really anything goes). Stir the whole mess together making sure the eggs coat everything. This is now your spanakopita filling. If you think all Greek food needs oregano, add it now too, but I've never been able to taste it. Pepper might be good too. Now layer your phyllo and butter in a baking dish, put the filling in the middle and layer more phyllo on top. Or you could fold it up into triangles. --Lia |
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Thank you for the Spanakopita recipe, Lia! It looks delicious.
I'm going to give the saganaki another try this weekend. From all the great posts I received, I've got some ideas on how to get it to brown and not to melt. Michael |
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On Tue, 23 Nov 2004 19:58:56 -0500, "Carrie-Lou Salter"
> wrote: >Hey all, > >Was just reading a thread where Dog3 posted about his signature dish, >lasagna. I would consider my signature dish Chicken Parmesan *recipe >follows*. I was just wondering what everybody else considers their signature >dish(s). This is.... Regards, Tracy R. My Favorite Cannelloni ----PASTA---- 1 1/2 cups unsifted all-purpose flour 1 large egg 1 large egg white 1 tablespoon olive oil 1 teaspoon salt few drops of water ----FILLING---- 2 tablespoons olive oil 1/4 cup onion; finely chopped 1 teaspoon garlic; finely chopped 1 package (10 oz) frozen spinach, thawed, squeezed; chopped again or 3/4 pound fresh spinach, cooked, drained; squeezed, chopped fine 2 tablespoons butter 1 pound ground round; ground twice if possible 2 each chicken livers 5 tablespoons parmesan cheese; freshly grated 2 tablespoons heavy cream 2 large eggs; lightly beaten 1/2 teaspoon dried oregano; crumbled salt and pepper, to tastee ----BESCIAMELLA---- 4 tablespoons butter 4 tablespoons flour 1 cup milk 1 cup heavy cream 1 teaspoon salt 1/8 teaspoon white pepper ----TOMATO SAUCE---- 4 tablespoons olive oil 1 cup onion; finely chopped 4 cups italian plum or whole pack tomatoes; drained, coarse chopped 6 tablespoons tomato paste 2 tablespoons fresh basil, finely cut or, 2 tsp; dried basil 2 teaspoons sugar 1 teaspoon salt pepper, to taste ----TOPPING---- 4 tablespoons parmesan cheese; freshly grated 2 tablespoons butter; cut in tiny pieces Pasta: Pour flour into mixing bowl, make a well in the center and in it put egg, egg white, oil and salt. Mix together until dough can be gathered into a rough ball. Moisten any remaining dry bits of flour with drops of water and press them into the ball. Knead on a floured board, working in extra flour if the dough seems sticky. Wrap dough in plastic and let it rest for at least 10 minutes before rolling. Divide dough into 2 balls. Place 1 ball on floured board and flatten into oblong 1-inch thick. Dust top lightly with flour. Using a heavy rolling pin, start at one end of the oblong and roll lengthwise away from yourself to within an inch or so of the farthest edge. Turn the dough crosswise and roll across its width. Repeat turning and rolling until dough is paper thin. If it starts to stick, lift carefully and sprinkle some more flour under it. Cut dough into about thirty-six 2- x 3-inch rectangles. Bring 6- to 8-quarts of water and 1 tablespoon salt to a rolling boil over high heat in a large pot. Drop in pasta one piece at a time, stirring gently with a wooden spoon for a few minutes to make sure it doesn't stick. Return to a boil and cook over high heat, stirring occasionally, for 5 minutes or until pasta is tender but not soft. Drain, cool slightly, and spread pasta side by side on paper towels or wax paper to dry. Filling: Heat olive oil in 8- t0 10-inch skillet. Add onions and garlic and cook over moderate heat, stirring frequently for 7-8 minutes, until they are soft but not brown. Stir in the spinach and cook, stirring occasionally, for 3-4 minutes. When all of the moisture cooks away and the spinach sticks lightly, transfer it to a mixing bowl. Melt 1 tablespoon butter in the same skillet and lightly brown the beef, stirring constantly to break up any lumps. Add meat to spinach. Melt 1 more tablespoon butter in skillet and cook the livers, turning frequently 3-4 minutes, until somewhat firm, lightly browned but still pink inside. [Note: I usualy cook them more than this; maybe it's paranoid, but I don't want to eat any pink chicken.] Chop coarsely and add to spinach/meat along with cheese, eggs, cream and oregano. Mix gently but thoroughly. Taste and season with salt and pepper. Besciamella: In heavy saucepan, melt the butter over moderate heat. Remove from heat and stir in flour. Pour in milk and cream all at once, whisking constantly until flour is partially dissolved. Then return pan to high heat and cook, stirring constantly with whisk. When sauce comes to a boil and is smooth, reduce heat. Simmer, still stirring, another 2-3 minutes until sauce coats the whisk heavily. Remove from heat and season with salt and pepper. Tomato Sauce: Using big saucepan, heat olive oil until a light haze forms over it. Add onions and cook over moderate heat for 7-8 minutes, or until soft but not browned. Add other ingredients. Reduce heat to very low and simmer, with pan partially covered, for about 40 minutes. Stir occasionally. Press saucee through sieve or food mill into bowl. Taste for seasoning. Assembly: Preheat oven to 375F. Put 1 tablespoon of filling on bottom thrid of pasta; roll up. Pour a film of tomato sauce into 2 10- x 14-inch baking dishes. Lay pasta rolls side by side in saucee. Pour Besciamella over; spoon the rest of the Tomato Sauce over the top of that. Scatter cheese and butter on the top. Bake 20 minutes; then brown under the broiler for 30 seconds. Notes: This is a pain in the butt to make but it's soooo good it's worth it. It can be assembled and frozen with no ill effects, so I find it's usually worth my while to make a double or even a triple recipe and fill up a bunch (3-6) 8- x 8- x 2-inch disposable aluminium pans (wrap tightly in several layers of foil; to reheat, put in 350F oven for 70 minutes or so) for the freezer to be cooked later. Store-bought canneloni shells can be subbed for fresh pasta if you're pushed for time or faint of heart ~ they aren't as good; but this is so rich you may not notice. Also, I'm thinking of trying this with crepes a la Marilyn's Manicotti ~ the pasta is really the worst part of making this. (Made Marilyn's Manicotti the other night and was rather disappointed with the crepes ~ they were too thick, despite my adding additional water to the batter. Might need thinner batter yet, or a cooler skillet, I dunno. Anyhow, I think stick with the original pasta.) Yield: 6-8 servings |
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Carrie-Lou Salter > wrote in message ... > Hey all, > > Was just reading a thread where Dog3 posted about his signature dish, > lasagna. I would consider my signature dish Chicken Parmesan *recipe > follows*. I was just wondering what everybody else considers their signature > dish(s). > SNIP to save space. Raspberry Chicken, originally from the Silver Palate Cook Book. However, I've made one or two adjustments and changes. over the years One being taking out the tomatoes, and the other adding sliced mushrooms. It's one of those recipes I think I could make under general anesthestia. I can just as easily make it for four as for two: Raspberry Chicken: 2 to 4 boneless chicken breast halves. (You can get boneless and skinless, but as they're a dollar more per pound, I just get them with skin and remove it myself for free.) 2 TBS butter Two slices of yellow onion chopped up, but not too fine. 8-12 mushrooms, sliced (Depends on how much you like mushrooms.) 4 TBS raspberry vinegar, or 3 TBS raspberry vinegar and 1 TB Chambord black raspberry liqueur. 1 box fresh raspberries. 1/4 cup chicken broth milk, half and half or cream, depending on your sin index Salt and pepper to taste Melt the butter in a large skillet and gently brown the chicken breasts over medium heat. Add the chopped onion and mushrooms, and cook them until they're tender. Add the raspberry vinegar/Chambord and, and then the washed raspberries, and chicken broth. Lower the heat, and allow to simmer for about 20 minutes. If you want more sauce, just add more broth. As for the milk, add it last, and toward the end of the cooking time. You want the sauce to be opaque and pinkish, but the amount to add is really a matter of personal taste. Experiment. The milk does tend to curdle, and while this does not spoil the dish, it's less than attractive. Usually I go with half and half, unless I'm in a VERY self-indulgent mood. This is not something you want to serve to your cardiologist and fresh raspberries are pretty expensive in the winter. But this is an easy, delicious and savory meal to eat when you've had a less than delightful week--in short, comfort food. I serve it over rice, with a green vegetable, or a salad. I've also tried the variation of omitting the raspberries and substituting balsamic vinegar for the raspberry vinegar, which is also very good. Sherry vinegar would probably be delicious too. Melissa |
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On Tue, 23 Nov 2004 19:58:56 -0500, "Carrie-Lou Salter"
> wrote: >Hey all, > >Was just reading a thread where Dog3 posted about his signature dish, >lasagna. I would consider my signature dish Chicken Parmesan *recipe >follows*. I was just wondering what everybody else considers their signature >dish(s). Chopped liver 1 lb chicken livers, poached and drained 1 lb onions, chopped 5 hard-boiled eggs 1 tbsp goosefat (originally, chicken fat - goosefat is much easier for me to find) Salt, pepper Chop everything together - the result mustn't be totally smooth, though. Melt the fat on low heat, add to mixture, add salt and pepper, mix well. Wait 1 full day before eating (it makes a huge difference). Nathalie in Switzerland |
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not sure if they're signature, but my two tastiest dishes that I enjoy
making are a pork loin done in the style Julia Child had in her Art of French cooking, marinated overnight with a dry rub, browned then roasted with veggies. The other is one I got from Bon Appetit, the original recipe called for venison, which I couldn't get at the time so I made it small rounds of steak. It has sauce made with cranberrys. Very delicious. |
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Nathalie Chiva wrote:
Favorite dish >Chopped liver >1 lb chicken livers, poached and drained >1 lb onions, chopped >5 hard-boiled eggs >1 tbsp goosefat (originally, chicken fat - goosefat is much easier for >me to find) >Salt, pepper > >Chop everything together - the result mustn't be totally smooth, >though. Melt the fat on low heat, add to mixture, add salt and pepper, >mix well. Wait 1 full day before eating (it makes a huge difference). > >Nathalie in Switzerland ------------------------------------ Thanks, Nathalie. You always make such nice contributions to this newsgroup. I will make your recipe. I have a friend who adds a bit of cognac. Have a happy Thanksgiving (even though you probably don't have that there in Switzerland) Here, it commemorates the gratitude of the first Pilgrims to arrive in America, for a safe transit of the Atlantic and the establishment of their small colony. Best wishes, Nancree > |
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not sure if they're signature, but my two tastiest dishes that I enjoy
making are a pork loin done in the style Julia Child had in her Art of French cooking, marinated overnight with a dry rub, browned then roasted with veggies. The other is one I got from Bon Appetit, the original recipe called for venison, which I couldn't get at the time so I made it small rounds of steak. It has sauce made with cranberrys. Very delicious. |
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Nathalie Chiva wrote:
Favorite dish >Chopped liver >1 lb chicken livers, poached and drained >1 lb onions, chopped >5 hard-boiled eggs >1 tbsp goosefat (originally, chicken fat - goosefat is much easier for >me to find) >Salt, pepper > >Chop everything together - the result mustn't be totally smooth, >though. Melt the fat on low heat, add to mixture, add salt and pepper, >mix well. Wait 1 full day before eating (it makes a huge difference). > >Nathalie in Switzerland ------------------------------------ Thanks, Nathalie. You always make such nice contributions to this newsgroup. I will make your recipe. I have a friend who adds a bit of cognac. Have a happy Thanksgiving (even though you probably don't have that there in Switzerland) Here, it commemorates the gratitude of the first Pilgrims to arrive in America, for a safe transit of the Atlantic and the establishment of their small colony. Best wishes, Nancree > |
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"Carrie-Lou Salter" > wrote in
: > Newsgroups: rec.food.cooking > Subject: Signature Dish? > From: "Carrie-Lou Salter" > > > Hey all, > > Was just reading a thread where Dog3 posted about his signature dish, > lasagna. I would consider my signature dish Chicken Parmesan *recipe > follows*. I was just wondering what everybody else considers their > signature dish(s). I've always been known for my pies. One that always garners requests is my Coconut Cream Pie. Disclaimer: please note the nutritional analysis at the end and eat at your own risk. <G> * Exported from MasterCook * Coconut Cream Pie Recipe By : Wayne Boatwright Serving Size : 8 Preparation Time :1:00, plus chilling time Categories : Pies, Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pie Shell 1 1/3 Cups All-purpose Flour 1/2 Teaspoon Salt 4 Ounces Unsalted Butter -- chilled 4 Ounces Lard -- chilled 3-4 Tablespoons Ice Water Filling 2 Cups Whole Milk 1 Cup Half and Half 3/4 Cup Granulated Sugar 5 Tablespoons Cornstarch 1/2 Teaspon Salt 3 Each Egg Yolks -- beaten 1-1/2 Cups Shredded Coconut Meat -- divided 2 Tablespoons Unsalted Butter 1-1/2 Teaspoons Vanilla Extract Topping 1 Cup Heavy Cream 1 Tablespoon Granulated Sugar 1/2 Teaspoon Vanilla Extract For pastry, combine flour and salt in large mixing bowl. Cut in butter and lard until particles are about the size of peas. Sprinkle 3 tablespoons of ice water over flour mixture, gently combining with a fork. If mixture doesn't come together in a mass, add an additional tablespoon of ice water. Form mixture into a ball, flatten, and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 425 degrees F. Roll out pastry to a 12-inch circle. Fit into a deep 9-inch pie pan, fold over pastry to form a high fluted edge. Prick pastry generously with fork. Line pastry with baking parchment or foil and add pie weights, dried beans, or rice. Bake 12 minutes. Remove lining and weights and return to oven. Continue baking 5-6 minutes or until pastry is light golden brown. Remove to cooling rack and cool thoroughly. Reduce oven temperature to 350 degrees F. For Filling, mix together sugar, cornstarch, and salt in medium saucepan. Set aside. Combine milk and cream in small saucepan and heat to scalding. Stir hot milk mixture slowly into sugar mixture. Stir about 3/4 cup of hot mixture into egg yolks, stirring constantly. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, until filling is very thick and stiff, about 7-9 minutes. Add 1 cup of coconut, butter, and vanilla. Stir until butter is melted. Pour filling into pie shell. Chill until completely cold. For topping, spread remaining 1/2 cup of the coconut on a baking sheet and toast until pale golden brown, about 6-8 minutes. Set aside. Beat cream in chilled mixing bowl using chilled beaters until cream forms soft peaks. Add sugar and vanilla and continue beating until cream is very stiff (just short of turning to butter). Spread whipped cream over surface of pie filling, swirling decoratively. Sprinkle with reserved toasted coconut and return to refrigerator until serving time. Yield: "1 Pie" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 686 Calories; 52g Fat (67.8% calories from fat); 7g Protein; 48g Carbohydrate; 2g Dietary Fiber; 192mg Cholesterol; 329mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 10 1/2 Fat; 1 1/2 Other Carbohydrates. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Wayne wrote:
For pastry, combine flour and salt in large mixing bowl. Cut in butter and lard until particles are about the size of peas. Sprinkle 3 tablespoons of ice water over flour mixture, gently combining with a fork. If mixture doesn't come together in a mass, add an additional tablespoon of ice water. Form mixture into a ball, flatten, and wrap in plastic wrap. Chill 30 minutes. *********************** Thanks for the instructions on making pie crust, Wayne. I've been reading up on how to do it and there appears to be a lot of ambiguity on the process. Your directions came across as straightforward. Normally when I make a pie, I take the lazy way out and simply buy a quality already-prepared one, but I've decided that I would like to transform my chocolate pecan pie into a bar recipe, and I'll need to make the crust myself for a 7" x 11" pan. Michael |
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"Michael" > wrote in news:1102438523.360948.39520
@f14g2000cwb.googlegroups.com: > Thanks for the instructions on making pie crust, Wayne. I've been > reading up on how to do it and there appears to be a lot of ambiguity > on the process. Your directions came across as straightforward. > > Normally when I make a pie, I take the lazy way out and simply buy > a quality already-prepared one, but I've decided that I would like to > transform my chocolate pecan pie into a bar recipe, and I'll need to > make the crust myself for a 7" x 11" pan. > You're very welcome, Michael. If you need more dough, you can double the quantites, but I wouldn't increase it beyond that. Just make another batch. Enjoy! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On 7 Dec 2004 08:55:23 -0800, "Michael"
> wrote: > Normally when I make a pie, I take the lazy way out and simply buy > a quality already-prepared one, but I've decided that I would like to > transform my chocolate pecan pie into a bar recipe, and I'll need to > make the crust myself for a 7" x 11" pan. Wayne's recipe was right on, but you don't need to use a regular pastry crust for this bar recipe. I'm not sure what the crust recipe is, but it's a lot more crumbly than the regular kind. Maybe someone else can contribute the recipe. sf Practice safe eating - always use condiments |
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I have got a graham cracker crust recipe, but I'm nervous about
using it because I think the time and heat necessary to bake a pecan pie might be too much for a graham cracker crust. I've also mixed up some powdered sugar, flour, and butter for a crust for lemon bars, but that doesn't call for a very long or hot baking session, either. Thanks for posting! Michael |
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"Michael" > wrote in news:1102555541.952305.72200
@f14g2000cwb.googlegroups.com: > I have got a graham cracker crust recipe, but I'm nervous about > using it because I think the time and heat necessary to bake a > pecan pie might be too much for a graham cracker crust. > > I've also mixed up some powdered sugar, flour, and butter for a > crust for lemon bars, but that doesn't call for a very long or hot > baking session, either. > > Thanks for posting! > > Michael Michael, take a look at this recipe for Pecan Pie Bars. Even if you use your filling recipe, this crust might be a good choice. http://tinyurl.com/49p53 -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Michael" > wrote in news:1102555541.952305.72200
@f14g2000cwb.googlegroups.com: > I have got a graham cracker crust recipe, but I'm nervous about > using it because I think the time and heat necessary to bake a > pecan pie might be too much for a graham cracker crust. > > I've also mixed up some powdered sugar, flour, and butter for a > crust for lemon bars, but that doesn't call for a very long or hot > baking session, either. > > Thanks for posting! > > Michael Michael, take a look at this recipe for Pecan Pie Bars. Even if you use your filling recipe, this crust might be a good choice. http://tinyurl.com/49p53 -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Carrie-Lou Salter > wrote in message ... > Hey all, > > Was just reading a thread where Dog3 posted about his signature dish, > lasagna. I would consider my signature dish Chicken Parmesan *recipe > follows*. I was just wondering what everybody else considers their signature > dish(s). > SNIP to save space. Raspberry Chicken, originally from the Silver Palate Cook Book. However, I've made one or two adjustments and changes. over the years One being taking out the tomatoes, and the other adding sliced mushrooms. It's one of those recipes I think I could make under general anesthestia. I can just as easily make it for four as for two: Raspberry Chicken: 2 to 4 boneless chicken breast halves. (You can get boneless and skinless, but as they're a dollar more per pound, I just get them with skin and remove it myself for free.) 2 TBS butter Two slices of yellow onion chopped up, but not too fine. 8-12 mushrooms, sliced (Depends on how much you like mushrooms.) 4 TBS raspberry vinegar, or 3 TBS raspberry vinegar and 1 TB Chambord black raspberry liqueur. 1 box fresh raspberries. 1/4 cup chicken broth milk, half and half or cream, depending on your sin index Salt and pepper to taste Melt the butter in a large skillet and gently brown the chicken breasts over medium heat. Add the chopped onion and mushrooms, and cook them until they're tender. Add the raspberry vinegar/Chambord and, and then the washed raspberries, and chicken broth. Lower the heat, and allow to simmer for about 20 minutes. If you want more sauce, just add more broth. As for the milk, add it last, and toward the end of the cooking time. You want the sauce to be opaque and pinkish, but the amount to add is really a matter of personal taste. Experiment. The milk does tend to curdle, and while this does not spoil the dish, it's less than attractive. Usually I go with half and half, unless I'm in a VERY self-indulgent mood. This is not something you want to serve to your cardiologist and fresh raspberries are pretty expensive in the winter. But this is an easy, delicious and savory meal to eat when you've had a less than delightful week--in short, comfort food. I serve it over rice, with a green vegetable, or a salad. I've also tried the variation of omitting the raspberries and substituting balsamic vinegar for the raspberry vinegar, which is also very good. Sherry vinegar would probably be delicious too. Melissa |
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On Tue, 23 Nov 2004 19:58:56 -0500, "Carrie-Lou Salter"
> wrote: >Hey all, > >Was just reading a thread where Dog3 posted about his signature dish, >lasagna. I would consider my signature dish Chicken Parmesan *recipe >follows*. I was just wondering what everybody else considers their signature >dish(s). Chopped liver 1 lb chicken livers, poached and drained 1 lb onions, chopped 5 hard-boiled eggs 1 tbsp goosefat (originally, chicken fat - goosefat is much easier for me to find) Salt, pepper Chop everything together - the result mustn't be totally smooth, though. Melt the fat on low heat, add to mixture, add salt and pepper, mix well. Wait 1 full day before eating (it makes a huge difference). Nathalie in Switzerland |
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"Carrie-Lou Salter" > wrote in
: > Newsgroups: rec.food.cooking > Subject: Signature Dish? > From: "Carrie-Lou Salter" > > > Hey all, > > Was just reading a thread where Dog3 posted about his signature dish, > lasagna. I would consider my signature dish Chicken Parmesan *recipe > follows*. I was just wondering what everybody else considers their > signature dish(s). I've always been known for my pies. One that always garners requests is my Coconut Cream Pie. Disclaimer: please note the nutritional analysis at the end and eat at your own risk. <G> * Exported from MasterCook * Coconut Cream Pie Recipe By : Wayne Boatwright Serving Size : 8 Preparation Time :1:00, plus chilling time Categories : Pies, Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pie Shell 1 1/3 Cups All-purpose Flour 1/2 Teaspoon Salt 4 Ounces Unsalted Butter -- chilled 4 Ounces Lard -- chilled 3-4 Tablespoons Ice Water Filling 2 Cups Whole Milk 1 Cup Half and Half 3/4 Cup Granulated Sugar 5 Tablespoons Cornstarch 1/2 Teaspon Salt 3 Each Egg Yolks -- beaten 1-1/2 Cups Shredded Coconut Meat -- divided 2 Tablespoons Unsalted Butter 1-1/2 Teaspoons Vanilla Extract Topping 1 Cup Heavy Cream 1 Tablespoon Granulated Sugar 1/2 Teaspoon Vanilla Extract For pastry, combine flour and salt in large mixing bowl. Cut in butter and lard until particles are about the size of peas. Sprinkle 3 tablespoons of ice water over flour mixture, gently combining with a fork. If mixture doesn't come together in a mass, add an additional tablespoon of ice water. Form mixture into a ball, flatten, and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 425 degrees F. Roll out pastry to a 12-inch circle. Fit into a deep 9-inch pie pan, fold over pastry to form a high fluted edge. Prick pastry generously with fork. Line pastry with baking parchment or foil and add pie weights, dried beans, or rice. Bake 12 minutes. Remove lining and weights and return to oven. Continue baking 5-6 minutes or until pastry is light golden brown. Remove to cooling rack and cool thoroughly. Reduce oven temperature to 350 degrees F. For Filling, mix together sugar, cornstarch, and salt in medium saucepan. Set aside. Combine milk and cream in small saucepan and heat to scalding. Stir hot milk mixture slowly into sugar mixture. Stir about 3/4 cup of hot mixture into egg yolks, stirring constantly. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, until filling is very thick and stiff, about 7-9 minutes. Add 1 cup of coconut, butter, and vanilla. Stir until butter is melted. Pour filling into pie shell. Chill until completely cold. For topping, spread remaining 1/2 cup of the coconut on a baking sheet and toast until pale golden brown, about 6-8 minutes. Set aside. Beat cream in chilled mixing bowl using chilled beaters until cream forms soft peaks. Add sugar and vanilla and continue beating until cream is very stiff (just short of turning to butter). Spread whipped cream over surface of pie filling, swirling decoratively. Sprinkle with reserved toasted coconut and return to refrigerator until serving time. Yield: "1 Pie" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 686 Calories; 52g Fat (67.8% calories from fat); 7g Protein; 48g Carbohydrate; 2g Dietary Fiber; 192mg Cholesterol; 329mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 10 1/2 Fat; 1 1/2 Other Carbohydrates. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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In article >, "Carrie-Lou Salter"
> wrote: > Was just reading a thread where Dog3 posted about his signature dish, > lasagna. I would consider my signature dish Chicken Parmesan *recipe > follows*. I was just wondering what everybody else considers their > signature > dish(s). I don't know that I have a signature dish. People always remember/ask for my pita bread and hummus. I also get lots of requests for my corn bread and chili. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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I cook one (evening) meal at work ("psycho-social rehabilitation
center") every day for our members. (folks with severe and persistant mental illness). Usually I feed anywhere between 12 & 25 people. I get many requests for my chili con carne and folks call their friends if the find out I'm making scratch (garlic) mashed potatoes and real pan gravy. Lynn from Fargo Supper's at 6 but try to sign up by 5:30 No charge for members, $1.00 for guests |
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Ranee wrote:
I don't know that I have a signature dish. People always remember/ask for my pita bread and hummus. *********** Maybe you help me out with my hummus. I made it for the first time a week ago and it sorta tasted like an old boot. It wasn't horrible but it wasn't quite right. I took small amounts of the basic garbanzo bean and tahini paste and put them in small bowls and experimented with different amounts of other ingredients. I found I liked more lemon juice, cumin, and pepper. But I think that I started out with too much Tahini. Any suggestions? Thanks, Michael |
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In article .com>,
"Michael" > wrote: > Maybe you help me out with my hummus. I made it for > the first time a week ago and it sorta tasted like an old > boot. It wasn't horrible but it wasn't quite right. I took > small amounts of the basic garbanzo bean and tahini > paste and put them in small bowls and experimented > with different amounts of other ingredients. I found I > liked more lemon juice, cumin, and pepper. But I think > that I started out with too much Tahini. > Any suggestions? I suppose it's a matter of taste, but here's my recipe: HUMMUS 1 can (~15-oz) garbanzo beans, drained, 1 Tbsp liquid and 4 beans reserved 4 cloves garlic, chopped 3 Tbsp tahina juice of one lemon 1/2 C olive oil 1 tsp cumin 1/4 tsp salt (I sometimes use up to 1/2 tsp) 1/4 tsp freshly ground pepper olive oil paprika In either a blender or a medium bowl with a hand held blender, combine all ingredients except reserved beans, extra olive oil and paprika. Blend until smooth. Place in shallow bowl and garnish with reserved garbanzo beans, olive oil and paprika sprinkled on top. Serve with warm pita bread. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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In article .com>,
"Michael" > wrote: > Maybe you help me out with my hummus. I made it for > the first time a week ago and it sorta tasted like an old > boot. It wasn't horrible but it wasn't quite right. I took > small amounts of the basic garbanzo bean and tahini > paste and put them in small bowls and experimented > with different amounts of other ingredients. I found I > liked more lemon juice, cumin, and pepper. But I think > that I started out with too much Tahini. > Any suggestions? I suppose it's a matter of taste, but here's my recipe: HUMMUS 1 can (~15-oz) garbanzo beans, drained, 1 Tbsp liquid and 4 beans reserved 4 cloves garlic, chopped 3 Tbsp tahina juice of one lemon 1/2 C olive oil 1 tsp cumin 1/4 tsp salt (I sometimes use up to 1/2 tsp) 1/4 tsp freshly ground pepper olive oil paprika In either a blender or a medium bowl with a hand held blender, combine all ingredients except reserved beans, extra olive oil and paprika. Blend until smooth. Place in shallow bowl and garnish with reserved garbanzo beans, olive oil and paprika sprinkled on top. Serve with warm pita bread. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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