Recipes.

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HollyGolightly

Well-Known Member
Sep 6, 2013
9,660
74,320
54
Heart of the South
Oooh, FritoPie is tasty. I like little dollop of sour cream on mine. Good idea nottie had - melt the cheese in the oven, not the microwave. I haven't tried it with jalapenos but I'm thinking that would be a good kick. If it storms Saturday, we'll have chili pie.

Canned chili would do fine, but homemade is always best. Plus you can eat on a big pot of chili for days. Chili in a bowl with oyster crackers, chili pie, chili dogs, chili burritos. Just mind yer wind.
 

GNTLGNT

The idiot is IN
Jun 15, 2007
87,651
358,754
62
Cambridge, Ohio
Friday? OK. I can do Friday.

Cheers.
51Pnp66%2BAoL._SX355_.jpg
....Here ya go brah.....got ya one fer your jalopy....mind the squirrel tail on the antenna.....
 

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
239,271
Winnipeg, Manitoba, Canada
Thinking about making my first Frito pie soon. Never did one. Googled various recipes. The Frito/Lay people seem to want you to make it with canned chili filler, no doubt greasing the palms of fellow food corporations. Nerts to that noise, Jack--I'll use my own.

Anybody have a unique recipe for Frito pie? (And GNTL: none of your foolishness, mind.)

Derf.


Easy Frito Pie





Ingredients

  • 2 lbs. ground beef
  • 3 Tbsp chili powder
  • 2 Tbsp flour
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 cups water
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 4-1/2 cups corn chips (I use Fritos) :beguiled::heheh::eek-new::umm:
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • ¾ cup chopped tomatoes
  • 6 Tbsp finely chopped red onion
  • Sour cream and minced fresh cilantro, optional

Instructions

  1. In a large pot, brown beef until fully cooked; drain.
  2. Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water.
  3. Add the beans and bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
  4. To serve, divide chips among six serving bowls. Top with beef mixture followed by cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired. Yield: 6 servings.
 

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
239,271
Winnipeg, Manitoba, Canada
I'm making Chocolate Refrigerator Cake today

A guy at work gave me the book so I thought I would try this recipe:

Ingredients
2 oz. raisins (or 1/3 cup)
2 tbsp brandy
4 oz semisweet chocolate
4 oz milk chocolate (both types broken into pieces) - but I just used some dark chocolate I had with little bits of cherry in it
2 oz. butter
6 oz. graham crackers, coarsely broken
2 oz. or 1/2 cup slivered almonds (I substituted pecans) - had no almonds
2 tbsp golden corn syrup
1/4 cup candied cherries or maraschino cherries, chopped

Topping

3 1/2 oz. semisweet chocolate, broken into pieces
3/4 oz./20 g butter

Method

1. Place the raisins and brandy in a bowel and let soak for 30 minutes. (I had to use Captain Morgan's spiced rum as we had no brandy). Put the chocolate, butter and corn syrup in a pan and heat gently until melted.

2. Stir in the graham crackers, almonds (or pecans), cherries, raisins and brandy. Turn into a 9 inch by 9 inch square pan which has been lined with waxed paper and let cool. Cover and let chill in the refrigerator for 1 hour.

3. To make the topping, place the chocolate and butter in a small heatproof bowl and melt over a pan of gently simmering water. Stir and pour the chocolate mixture over the cookie base. Let chill in the refrigerator for 8 hours or overnight. Cut into squares to serve.

Makes about 18 to 24 squares

This is a strange recipe to me in that they use weights e.g. 2 oz. or 4 oz. - Well - go figure - I just looked in the front of the book and it is from the UK

Parragon Publishing
Queen Street House
4 Queen Street
Bath UK BAT 1HE

:facepalm_smiley:


I had the same problem when I was over in Scotland, trying to figure out how to convert recipes to cups vs. measuring ingredients with a scale.

Luckily we have a scale here that Andy uses for cooking :angel:

51IPeG7omWL._SX258_BO1,204,203,200_.jpg


p.s. I work 4:30 to 10:00 so I will bring the squares to work, cut them up and then leave them in the fridge for the day shift tomorrow - Friday I am not in until 4:30 again and working until 11
 

GNTLGNT

The idiot is IN
Jun 15, 2007
87,651
358,754
62
Cambridge, Ohio
I'm making Chocolate Refrigerator Cake today

A guy at work gave me the book so I thought I would try this recipe:

Ingredients
2 oz. raisins (or 1/3 cup)
2 tbsp brandy
4 oz semisweet chocolate
4 oz milk chocolate (both types broken into pieces) - but I just used some dark chocolate I had with little bits of cherry in it
2 oz. butter
6 oz. graham crackers, coarsely broken
2 oz. or 1/2 cup slivered almonds (I substituted pecans) - had no almonds
2 tbsp golden corn syrup
1/4 cup candied cherries or maraschino cherries, chopped

Topping

3 1/2 oz. semisweet chocolate, broken into pieces
3/4 oz./20 g butter

Method

1. Place the raisins and brandy in a bowel and let soak for 30 minutes. (I had to use Captain Morgan's spiced rum as we had no brandy). Put the chocolate, butter and corn syrup in a pan and heat gently until melted.

2. Stir in the graham crackers, almonds (or pecans), cherries, raisins and brandy. Turn into a 9 inch by 9 inch square pan which has been lined with waxed paper and let cool. Cover and let chill in the refrigerator for 1 hour.

3. To make the topping, place the chocolate and butter in a small heatproof bowl and melt over a pan of gently simmering water. Stir and pour the chocolate mixture over the cookie base. Let chill in the refrigerator for 8 hours or overnight. Cut into squares to serve.

Makes about 18 to 24 squares

This is a strange recipe to me in that they use weights e.g. 2 oz. or 4 oz. - Well - go figure - I just looked in the front of the book and it is from the UK

Parragon Publishing
Queen Street House
4 Queen Street
Bath UK BAT 1HE

:facepalm_smiley:


I had the same problem when I was over in Scotland, trying to figure out how to convert recipes to cups vs. measuring ingredients with a scale.

Luckily we have a scale here that Andy uses for cooking :angel:

51IPeG7omWL._SX258_BO1,204,203,200_.jpg


p.s. I work 4:30 to 10:00 so I will bring the squares to work, cut them up and then leave them in the fridge for the day shift tomorrow - Friday I am not in until 4:30 again and working until 11
....sweet baby Jeebus!!!!....that sounds damn near sinful.....cake like that would make you take crap back ya didn't steal!.....
 

Baby Blue

Resident Wise Ass
Aug 16, 2017
874
6,937
Seattle, WA
I'm making Chocolate Refrigerator Cake today

A guy at work gave me the book so I thought I would try this recipe:

Ingredients
2 oz. raisins (or 1/3 cup)
2 tbsp brandy
4 oz semisweet chocolate
4 oz milk chocolate (both types broken into pieces) - but I just used some dark chocolate I had with little bits of cherry in it
2 oz. butter
6 oz. graham crackers, coarsely broken
2 oz. or 1/2 cup slivered almonds (I substituted pecans) - had no almonds
2 tbsp golden corn syrup
1/4 cup candied cherries or maraschino cherries, chopped

Topping

3 1/2 oz. semisweet chocolate, broken into pieces
3/4 oz./20 g butter

Method

1. Place the raisins and brandy in a bowel and let soak for 30 minutes. (I had to use Captain Morgan's spiced rum as we had no brandy). Put the chocolate, butter and corn syrup in a pan and heat gently until melted.

2. Stir in the graham crackers, almonds (or pecans), cherries, raisins and brandy. Turn into a 9 inch by 9 inch square pan which has been lined with waxed paper and let cool. Cover and let chill in the refrigerator for 1 hour.

3. To make the topping, place the chocolate and butter in a small heatproof bowl and melt over a pan of gently simmering water. Stir and pour the chocolate mixture over the cookie base. Let chill in the refrigerator for 8 hours or overnight. Cut into squares to serve.

Makes about 18 to 24 squares

This is a strange recipe to me in that they use weights e.g. 2 oz. or 4 oz. - Well - go figure - I just looked in the front of the book and it is from the UK

Parragon Publishing
Queen Street House
4 Queen Street
Bath UK BAT 1HE

:facepalm_smiley:


I had the same problem when I was over in Scotland, trying to figure out how to convert recipes to cups vs. measuring ingredients with a scale.

Luckily we have a scale here that Andy uses for cooking :angel:

51IPeG7omWL._SX258_BO1,204,203,200_.jpg


p.s. I work 4:30 to 10:00 so I will bring the squares to work, cut them up and then leave them in the fridge for the day shift tomorrow - Friday I am not in until 4:30 again and working until 11

I'll have a slice, please and thank you.
 

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
239,271
Winnipeg, Manitoba, Canada
....sweet baby Jeebus!!!!....that sounds damn near sinful.....cake like that would make you take crap back ya didn't steal!.....

I'll have a slice, please and thank you.

It's in the freezer - will take it in to work on Monday when I have to work day shift :playful:

Decided against bringing it in yesterday since I had to work night shift - so give me a ride to work and we'll share some on the way! :):m_bigwink:
:eat_pig:
 

Doc Creed

Well-Known Member
Nov 18, 2015
17,221
82,822
47
United States
20170714_135145(2).jpg
When I make chili, I fry two pounds of hamburger and toss in diced onion. When it has cooked a few minutes I pour into big pot with above ingredients and put on medium high heat for about thirty minutes. You can add extra beans or tomatoes. I like one can of petite and one can of whole stewed tomatoes. I add a 1/4 cup of sugar to balance out the acid and even adding more to sweeten it. I serve with Ritz crackers. If you like spicier chili just add a can of Rotel or green chilies.
Today I made a variation on this recipe with taco seasoning and Rotel and corn. Instead of sugar I added two cans of cream corn (for sweetener).
 

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
239,271
Winnipeg, Manitoba, Canada
View attachment 22446
When I make chili, I fry two pounds of hamburger and toss in diced onion. When it has cooked a few minutes I pour into big pot with above ingredients and put on medium high heat for about thirty minutes. You can add extra beans or tomatoes. I like one can of petite and one can of whole stewed tomatoes. I add a 1/4 cup of sugar to balance out the acid and even adding more to sweeten it. I serve with Ritz crackers. If you like spicier chili just add a can of Rotel or green chilies.
Today I made a variation on this recipe with taco seasoning and Rotel and corn. Instead of sugar I added two cans of cream corn (for sweetener).
That's a good idea with the cream corn - I never considered using cream corn as sweetener to balance out the acid :):thumbs_up:
 

HollyGolightly

Well-Known Member
Sep 6, 2013
9,660
74,320
54
Heart of the South
View attachment 22446
When I make chili, I fry two pounds of hamburger and toss in diced onion. When it has cooked a few minutes I pour into big pot with above ingredients and put on medium high heat for about thirty minutes. You can add extra beans or tomatoes. I like one can of petite and one can of whole stewed tomatoes. I add a 1/4 cup of sugar to balance out the acid and even adding more to sweeten it. I serve with Ritz crackers. If you like spicier chili just add a can of Rotel or green chilies.
Today I made a variation on this recipe with taco seasoning and Rotel and corn. Instead of sugar I added two cans of cream corn (for sweetener).
Only French's!! Me too. And hey, I thought V8 was MY secret. I use it in my spaghetti sauce too. I've never added sugar. But I do like corn - only in mine though - the family doesn't like it that way. I've never used northern beans in chili though - but I could get used to it. Plus: a man who cooks! You need to put that on your calling card!

I say YUM!
 

Doc Creed

Well-Known Member
Nov 18, 2015
17,221
82,822
47
United States
Only French's!! Me too. And hey, I thought V8 was MY secret. I use it in my spaghetti sauce too. I've never added sugar. But I do like corn - only in mine though - the family doesn't like it that way. I've never used northern beans in chili though - but I could get used to it. Plus: a man who cooks! You need to put that on your calling card!

I say YUM!
Ha, well it wouldn't hurt to spice up my calling card.
Yeah, one day I didn't have any pinto beans for chili so I used northern beans. I like pintos but the northern were very good. Sometimes I'll just mix pinto, northern, and Busch's chili beans. The kidney beans work better in taco soup, I think.
 

HollyGolightly

Well-Known Member
Sep 6, 2013
9,660
74,320
54
Heart of the South
I made a dreadful concoction today. I love sausage and peppers - usually I use Italian sausage and sautee onions, and red, yellow and orange peppers. I can eat it just like that but sometimes I'll wrap it in a tortilla.

So today I thought I'd do it with chorizo. And then I thought - hey, I've got some already boiled macaroni - that might work. And then I make a fateful mistake: heavy cream. It was too rich, too greasy, even sour cream and cheddar topping wouldn't save it. I had to throw it out and drink some Pepto Bismol. Don't try it.
 

HollyGolightly

Well-Known Member
Sep 6, 2013
9,660
74,320
54
Heart of the South
Ha, well it wouldn't hurt to spice up my calling card.
Yeah, one day I didn't have any pinto beans for chili so I used northern beans. I like pintos but the northern were very good. Sometimes I'll just mix pinto, northern, and Busch's chili beans. The kidney beans work better in taco soup, I think.

Loves to cook
Loves to read

(do you make a good cup of coffee and deliver it to your beloved before her feet hit the floor?)

That will be the jackpot for some lucky girl!
 

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
239,271
Winnipeg, Manitoba, Canada
Peanut Krispie Squares

The frosting adds quite a bit of richness to this cereal cookie. It tastes as good as it looks.

Peanut butter...............................1/2 cup
Corn syrup..................................1/2 cup
Brown sugar, packed....................1/2 cup
Butter or margarine.....................4 tsp.

Crisp rice cereal (Rice Krispies).....2 cups
Peanuts.....................................1 cup

Heat the peanut butter, corn syrup, sugar and butter in a saucepan over low heat. Stir as you heat it.

Combine Rice Krispies and peanuts in a large bowl. Pour hot mixture over top. Stir well to coat evenly. Press in greased 8 x 8 inch pan. Frost. Cut in 25 squares.

ICING
Butter or margarine...................1/2 cup
Cocoa......................................1/4 cup
Granulated sugar *(see Note).....1/2 cup

Combine all 3 ingredients in small saucepan. Heat and stir until melted and partly dissolved. Chill until spreading consistency. Spread over squares. Chill until needed. Use a sharp knife to cut.

*Note: Granulated sugar gives a crunchy icing. To have a similar flavour but smooth icing, omit granulated sugar. Stir 2/3 cup icing sugar into hot butter-cocoa mixture. Spread warm over squares.

served.jpg
 

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
239,271
Winnipeg, Manitoba, Canada
Gunns.jpg


Challah/Koilech

This is the one I made yesterday - although mine turned out a lot darker than the picture.

Chef Arthur Gunn
Gunn’s Bakery

Founded in 1937 by Morris Gunn, a baker’s son who emigrated to Canada from Poland, Gunn’s Bakery is one of Winnipeg’s longest running, family-owned bakeries. Brothers Arthur and Bernie Gunn stand by the importance of tradition and continue to produce well-loved loaves and sweets reflecting their Jewish Polish heritage.

Challah/Koilech
The popular light, braided egg bread known as challah or koilech is a symbolic part of many Eastern European special occasions, including the Jewish Sabbath. It also serves well for French toast.

INGREDIENTS

1 tsp white sugar
1/2 cup warm water
1 package dry yeast
1/2 cup vegetable oil
1/2 cup warm water
1/4 cup sugar
2 tsp salt
2 eggs
31/2 – 4 cups white flour
1 egg beaten with 1 tsp water
Poppy or sesame seeds for toppings

METHOD

1. In a large mixing bowl, dissolve 1 tsp sugar in 1/2 cup warm water. Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve.

2. Combine oil, remaining warm water, 1/4 cup sugar, salt, eggs and 2 cups flour until dough is sticky. Cover dough, let rest for 10 minutes.

3. Place on floured board and knead 10 minutes, adding remaining flour as needed. Round and place in greased bowl. Cover, let rise in warm place until doubled in size (approximately 1 1/2 – 2 hours). Punch down, cover, let rise again until double in size (approximately 45 minutes).

4. Divide dough into 3 equal parts and shape into strands. Place on lightly greased baking sheet and braid. Fasten ends securely. Cover with a damp cloth and let rise again until doubled. Brush with beaten egg yolk and sprinkle with toppings as desired.

5. Bake at 400°F for 30 minutes or until golden brown.

Yield 1 braided loaf
 

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
61,289
239,271
Winnipeg, Manitoba, Canada
Got a new recipe for bread

cracked-wheat-bread.jpg
Cracked-Wheat-loafs-proofing-web.jpg

Yesterday I went to the bulk food store (Bulk Barn) and tried to find cracked wheat. I ended up getting bulgur and freekeh (Freaky, eh?) :m_snicker:

I used to get a type of bread called cracked wheat at Safeway but it's not available any more.

So it's time to experiment and see what I can come up with.

Apparently if you don't have the bulgur or cracked wheat you can also use Red River Cereal, but I don't have any of that at the moment.

Rather than shape it into balls, I think I'll just put it in a loaf pan (and I'm also out of whole wheat flour so I'll just use all purpose flour) which will probably result in a lighter loaf.

:m_pan:
 

Alexandra M

Well-Known Member
Mar 12, 2015
3,678
21,844
Kelowna, B. C., Canada
Trying to find a good recipe for Swedish meatballs - I'd like to substitute sour cream for the heavy cream in the recipes I've found online.
Hi Neesy
I have a good recipe and it does not use cream. Would you like me to list it or send it to you? ( Your request showed up in my email Inbox). Been so long, I am surprised I got up the nerve to get on here. Hashtag: 'embarrassed' :smile: