Favorite Foods and Recipes

[Former_Member]

i've been digging for the tomato pie recipe...but damn it this is easier...

[Former_Member]

Still digging for the ripe tomato pie recipe but stumbled across this one in my 1968 Pennsylvania Dutch cookbook...


Green Tomato Pie

Pastry for 2 crust pie
2 pounds green tomatoes
1/4 t salt
1 t cinnamon
1/4 t ginger
2 T flour
1/2 c brown sugar
1/2 c molasses or Blue Karo syrup
2 T butter

Roll out 1/2 of pastry on floured board and line pie pan.
Slice unpeeled green tomatoes in 1/4 inch slices and measure 3 cups. Arrange slices in a pastry shell and season with salt and spices.
Sprinkle flour over tomatoes and cover with borwn sugar and molasses.
Dot with butter and cover with top crust.
Bake 10 minutes at 425 and then 35 minutes more at 350.

[Former_Member]

TOMATO CHEESE PIE

9 inch pie shell
5 med. ripe tomatoes
1/2 lb. (1/2 c.) grated cheese (use Mozzarella)
4 eggs
1/2 c. milk
1 tsp. salt
1/4 tsp. pepper


Fill pie plate with alternate layers of tomato slices and cheese.
Beat eggs and milk.
Stir in salt and pepper.
Pour over tomato/cheese mixture.
Bake at 450 degrees 15 minutes.
Reduce to 325 degrees for 40 minutes until center is firm.
Let stand 10 minutes before cutting. (Fresh basil sprinkled over top before baking is nice.)

Serves 4-6.



I saw a good tip - lay the tomato slices on paper towel for about 20 minutes or so to pull out all the excess water.

[LocoBead]

Yea, that second one is the one I made...from your recipe...it is soooo good!

I can't wrap my mind around a sweet, sugary tomato pie...let me know how it turns out if you make it.

There's a restaurant the kids and I use to go to occasionally...The Potato Patch. They serve "throwed rolls;" they actually bring hot rolls out of the kitchen, yelling "hot rolls, hot rolls," and throw them to the diners that raise their hands for one. I've seen rolls intercepted, which is amusing. :) Then they come around with kitchen samples...fried green tomatoes, fried okra, spiced cooked apples, etc. Dining on the pass-arounds is a menu item, if you choose to eat only those...otherwise they are free.

[ManicManx]

Wow. I want to go to the Potato Patch. That sounds great. I want to have a late late birthday party over here. http://www.youtube.com/watch?v=aRH7r5oGfsg
Thanks for posting that. I just got a Ninja chopper/blender. I havent had a real blender in .... Uh... Since I moved out of the folks house a million years ago. It WORKS! Except I dont know how to use it.
I tried making gazpacho last night. My neighbor informed me that I actually made salsa. This morning I had eggs and salsa and realized I just made seasoned tomato paste.
Chopped salads, here we come. : )

[MondeDesign]

This is one of my favorite recipes, hands down:

Carbonnade a la Flamande (Belgian Beef, Bear, and Onion Stew)

Ingredients:
3 1/2 pounds stew meat

Kosher salt, table salt and coarse ground black pepper

3 tablespoons vegetable oil

1 tablespoon butter

2 cups fresh mushrooms, sliced

2 pounds yellow onions halved and aliced about 1/4 inch thick (about 8 cups)

1 Tablespoon tomato paste

2 medium cloves garlic, minced (about 2 teaspoons)

3 Tablespoons all-purpose flour

3/4 cup low sodium chicken broth

3/4 cup low sodium beef broth

1-1/2 cups dark beer (12 ounce bottle or can)

1 teaspoon dried thyme

2 bay leaves

1 Tablespoon cider vinegar

Directions:
1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with kosher salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.

2. Set beef aside and add 1 T butter to pan and saute mushrooms until browned and tender. Remove and set aside with the beef.

3. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes (note: I cooked my onions a little longer, I wanted them very soft and ). Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, vinegar, browned beef with any accumulated juices, mushrooms and salt and pepper to taste. Increase heat to medium-high and bring to full boil, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2- 1/2 hours. (I think I cooked my stew closer to 3 hours, until meat was super tender and the sauce was well-thickened…..I also stirred it occasionally while it was in the oven).

4. Discard bay leaves. Adjust seasonings with salt and pepper to taste and serve.

Served with these:
Moravian Love Buns

This recipe makes a slightly sweet, dense white roll. It is very easy, with no kneading outside of using the dough hook in a stand mixer. These are our favorite rolls, by far!

4 Cups all purpose flour
1 1/4 teaspoons salt
1/3 cup dried potato flakes OR 1/4 cup potato flour
2 1/2 teaspoons instant yeast
1/2 cup sugar
1 large egg
2 tablespoons butter
1 1/4 cups water


heavy cream or melted butter

Using your stand mixer with the dough hook attachment, mix and knead all of the dough ingredients until you've made a smooth, though somewhat sticky dough. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for about 90 minutes; it should become quite puffy, though it may not double in bulk.
Divide the dough into six pieces (about 6 oz each, about the size of a tennis ball), and flatten each to a 4" diameter. Place the buns on a baking sheet, cover with a proof cover or greased plastic wrap, and allow to rise for 1 hour; they'll become noticeably puffy. (you can also split the roll into smaller sizes, as making only 6 means they are quite large. We typically make 12 or so rolls, which makes them more the size of a typical roll)

Bake the buns in a preheated 375' oven for 15-20 minutes, till they're golden brown (10-15 minutes if making smaller rolls as mentioned above).

While still warm, brush with heavy cream or melted butter.

Goodness, that sounds good for a fall day coming up!

[Former_Member]

damn! my chips are now soooooo inadequate!

[LocoBead]

Oh, Monde, that sounds heavenly! I will try that when we get a decent cold front.

I'll have to post the recipe I have for Smothered Enchiladas. It's quick, easy and so tasty! It's a "Southern Living" recipe. I try to cook on the weekends so I can brown bag it for lunch during the week. I made a batch of spaghetti, using turkey Italian sausage a couple of days ago. I don't like to go out to eat very often, but not because I don't enjoy it. :)

[LocoBead]

Smothered Enchiladas

Ingredients

2 pounds ground beef
1 (1 1/4-ounce) package mild taco seasoning mix
1 (4.5-ounce) can chopped green chiles, divided
2 (10 3/4-ounce) cans cream of chicken soup
1 (16-ounce) container sour cream
8 (8-inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese
Garnishes: Homemade Salsa, sour cream, green onion curls, chopped fresh cilantro
Preparation

Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.
Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.

[RenegadeHeartStudios]

I am a big fan of super simple recipies that amaze your friends. I have tons. Here's one to start.
Yummy Fall Apple/Pear dip.

Cream Cheese, Brown sugar, Vanilla. Add Brown sugar and vanilla to the cream cheese til it tastes like creamy carmel. I never add the same amounts but you can do it to taste. It is better after it sits a little while but who can wait? Slice apples or pears and dip. I have served it and people will ask. WHAT IS THIS?

[LocoBead]

Oh, YUM! With a fresh crop of apples coming in, that will be excellent! Thanks!

[Former_Member]

here's something i made up the other day trying to satisfy a craving...

for some reason i still remember a dessert from high school home ec - sort of a crumble or biscuit dish...

but, not wanting to heat up my oven i used my handy dandy iron skillet instead...

i took canned fruit - i've now done it with pineapple, peaches and believe it or not - grapefruit :)


i put the can of fruit - juice and all - in the skillet around medium heat, add enough sugar (brown or white) or whatever compliments the fruit and let it bubble for a little bit...

i take some self-rising flour, some oil and water and make a drop biscuit consistancy...you can add egg in place of some of the oil if you have it...or milk...

after the fruit liquid has thickened up a bit, drop spoonfuls of the dough into the skillet, cover and turn down to medium low for about 20 minutes or so...


it's unrefined - but it satisfied the cravings :)

[RenegadeHeartStudios]

Grapefruit???? But I love peaches. Yum

[Former_Member]

http://koolaidgirl.tripod.com/recipes.html


I couldn't resist..... :) :) :)

[Former_Member]

http://www.food.com/recipe/homemade-cheetos-446323

[LocoBead]

I see you 2 are getting your menus ready for Tuesday night. :P

[Former_Member]

most definitely....i'm beyond curious to see what a homemade cheetos is like!

[RenegadeHeartStudios]

Do tell if you make the cheetos.

[RenegadeHeartStudios]

And now we know how Glass can stand to drink so much Koolaid. ; P

[RenegadeHeartStudios]

Not a recipe right now but I have really been into all the pumpkin / cinnamon stuff I have been seeing at the stores. Yum!

[Former_Member]

I hear that too much koolaid makes people laugh manaically when posting (while often missing the shift button)! Something like this:

HAHAHAHAHAhahahHAHa!~!!1!!!111

Hmmmm.... Now who does that here?

[LocoBead]

Made a Damn Good Cake (that's what it's called, and it really is) tonight, for tomorrow's birthday celebration. I make it as requested, on the condition that the left overs go home with the birthday person. It is too rich and fattening...but Damn Good! I got the recipe from the King Ranch Cook Book.

German Chocolate Cake Mix...prepared according to directions, baked in a 9X13 pan

When cooled, poke holes with the handle of a wooden spoon.

Pour on a can of sweetened condensed milk...dribbling it into the holes.

Pour on a small jar of caramel ice cream topping...dribbling it into the holes.

Spread on a carton of Cool Whip.

Sprinkle with crushed Bits 'o Brickle candy (I just buy the Heath Bar candy sprinkles in the baking aisle.)

[Former_Member]

my thanksgiving plans fell through (not totally saddened by not being out on the road and trying to get home past all the beginnings of the black friday (now it seems black thursday evening) crowd...


so, decided to be creative on my own...

LLLOOOOOOVVEEEEE fresh cranberries...so, here's something I put together.

1 bag of fresh cranberries
1 bag of blueberries
1 cup of sugar

Boil them down nice and easy until the cranberries have softened :) mmmmm

As that is happening, make a pie crust - just the bottom - and bake as directed.

Strain the juices off the berries - i actually added some powdered sugar to it afterwards and made a syrup.

Now, crumble gorgeous goat cheese all over the fresh out of the oven warm crust - as little or as much as you desire. And then add the berries over top of that.

OMG!

[Former_Member]

the other thing was a twist on something i saw on top chef.

they called it 'pave' (there's a fancy accent mark on one of the vowels) but it's basically scalloped potatoes. I decided to use both sweet and red potatoes.

whipping cream - enough to coat the sliced potatoes so for a small casserole probably the 1/2 pint container
a couple of good sized sweet potatoes
a couple of good sized red potatoes
grated parmesean cheese

slice up the taters into nice slices and then toss them in the cream until the slices are coated with it.

layer the potatoes and put the parm in between at whatever ratio or proportion satisfies your taste buds...parm on top :)

Bake at 425 for about an hour or so depending on how big of a dish you are making - until they are tender from top to bottom.

The sweet potatoes gave it a nice bit of flavor beyond the standard white starch of the regular.

[LocoBead]

Made cranberry relish yesterday, with an orange and Grande Marnier. Packaged with love and placed in the freezer. I love the sound of cranberries popping on the stove. It makes such a lovely mess, too.