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From: hderhut@charter.net
Sent: Monday, November 17, 2014 6:34 PM
I have been doing a lot of copycat recipes lately. The two below I
tried last week. My health and finances keep me from going out much
any more so I try to bring the food to me.
* Exported from MasterCook *
Longhorn Steakhouse Mac and Cheese
Recipe By :
Serving Size : 10
Categories :
Amount Measure Ingredient Preparation Method
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1 pound elbow pasta
2 tablespoons butter
2 tablespoons flour
2 cups half and half
2 ounces Gruyere cheese, shredded
8 ounces white Cheddar, shredded
2 tablespoons Parmesan cheese, shredded
4 ounces Fontina cheese, shredded
1 teaspoon smoked paprika
4 pieces bacon, cooked crispy and crumbled
1/2 cup panko bread crumbs
Prepare pasta according to packaged directions. Heat together in a
large saucepan 2 tablespoons of butter and 2 tablespoons of flour
over medium heat. Cook until the roux becomes fragrant. Add 1/2 cup
of half and half and stir until sauce thickens. Add an additional
1/2 cup of half and half when the sauce thickens, and then add final
1 cup of half and half and stir until the sauce becomes thick.
Add cheeses to sauce slowly stirring until the cheese is blended.
Sprinkle in smoked paprika. Mix together pasta and sauce, and pour
into a 13 x 9 inch baking dish that has been sprayed with non-stick
spray. Top macaroni and cheese with crumbled bacon and panko bread
crumbs. Bake at 350 degrees for 20 minutes or until panko
breadcrumbs begin to brown.
Note: The cheeses are super important if you want this to taste like
the original. Fontina is sometimes hard to find. Because of the cost
of the four cheeses you might want to reserve this for special
dinners.
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* Exported from MasterCook *
PRETZEL CRUST PIZZA
Recipe By :
Serving Size : 3 8" Pizzas
Categories :
Amount Measure Ingredient Preparation Method
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1 1/3 cups warm water
1 tablespoon active dry yeast
2 tablespoons honey
3 1/2 cups all purpose flour
1 teaspoon salt (regular fine table salt)
1/3 cup baking soda
1 tablespoon melted butter
coarse sea salt
1 cup pizza sauce
1 cup shredded cheese
pepperoni slices or other desired toppings
Combine warm water, yeast, and honey and stir to mix. Allow to rest
for 5 minutes. (If possible, prepare this recipe using a stand
mixer).
Add flour and 1 teaspoon salt to yeast mixture. Mix until a dough
forms. Knead for 5 minutes until dough is smooth and tacky but not
too sticky. (If using a stand mixer, use the dough hook to mix and
knead dough). Remove dough from bowl and allow to rest on a
well-floured surface for 10 minutes.
Fill a stock pot (the largest pot you have, at least 10 inches wide)
with about 2-3 inches of water. Bring to a boil. Add baking soda -
careful, it will bubble and rise. Reduce water to a simmer.
Divide dough into three equal portions and roll them out into three
8-inch discs. Gently drop one dough disc into the simmering water.
Allow to boil for 30-40 seconds. Use slotted spoons or slotted
spatulas to carefully lift dough from the pot and transfer to a
paper-towel lined cooling rack (a plate will also work). Repeat with
remaining two dough discs. Transfer dough discs to a greased baking
sheet (you may need to use more than one baking sheet to fit them
all). Brush with melted butter. Sprinkle with coarse sea salt.
Bake for 10 minutes at 420F. After 10 minutes, top crusts with pizza
sauce, cheese, and pepperoni or any other toppings you want. Bake
for 10-15 minutes more until cheese is melty and crust is lightly
browned. Serve immediately.
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It takes a little longer to make, but this Pizza tastes great. My
son was visiting from Charlotte and he stopped and picked up some
Pizza from Lil Ceasers. One was regular and the other was Pretzel
Crust. I had never had it before. I later found this recipe on line
and it tastes the same or better to me.
David in Carolina
From: hderhut@charter.net
Sent: Friday, November 14, 2014 12:23 PM
Hi! Fixed this yesterday and thought I would pass it a long.
* Exported from MasterCook *
Easy Poor Man Dumplings
Recipe By :
Serving Size : 4 - 6
Categories :
Amount Measure Ingredient Preparation Method
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1/2 cup butter
1 onion, chopped
1 head green cabbage, chopped
1 cup flour
1/2 cup water or stock
1 clove garlic, minced
1/2 teaspoon dried oregano
black pepper, to taste
salt to taste
1. Melt the butter in a skillet. Cook the onion, garlic, and cabbage
in the butter over medium-high heat until the cabbage is
translucent. Season with the salt and pepper, mix well.
2. Bring a small pot of water to a boil. Mix the flour, pinch of
salt, oregano and water or stock together into a dough. Drop the
dough by small spoonfuls into the boiling water and cook until firm;
drain. Add the dumplings to the cabbage mixture. Season with more
salt and pepper to serve.
I used homemade chicken stock to make the dumplings. I also used
self rising flour. All southern stores carry it. It sometimes hard
to find plain flour. I also added my own touch to the dumplings. I
mixed in a tablespoon of mayonnaise for lighter dough.
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David in Carolina
From: hderhut@charter.net
I grew up eating and making rolled out biscuits. As far as I knew
that was the only way to make homemade biscuits. The other kind was
the refrigerated kind you bought in a can.
Boy was I wrong. Different ways of making biscuits produces
different textures and taste.
I have copied below some of my favorite biscuits.
* Exported from MasterCook *
KFC Buttermilk Biscuits
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
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2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter
3/4 cup buttermilk
Preheat oven to 450 degrees F.
Sift the dry ingredients in a large bowl and cut in the butter with
a pastry cutter or with two knives until a coarse meal texture is
obtained.
Add buttermilk and knead lightly but thoroughly. The dough should be
soft but not sticky. If it is, add a little more flour.
Knead for 1 minute, wrap in foil or wax paper and refrigerate for at
least 20 minutes.
Roll out the dough to 1/2 inch thick on a lightly floured surface
and cut with a biscuit cutter. If you don't have one, a drinking
glass of the desired diameter will work.
Transfer biscuits to a dark baking sheet and bake until golden
brown, about 10 to 12 minutes.
Note: The trick to fluffy light biscuits is sifting the dry
ingredients together and not over working the dough. allow the dough
to rest and the butter to chill in refrigerator.
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* Exported from MasterCook *
Cracker Barrel Style Biscuits
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
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1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons solid vegetable shortening or unsalted margarine
3/4 cup buttermilk or 1 cup heavy cream
1 cup all purpose flour, for shaping biscuits
2 tablespoons butter or margarine, melted
Preheat oven to 475F. Spray an 8" baking pan with cooking spray.
In a medium sized bowl, mix flour, sugar, baking powder, salt and
baking soda until blended. Cut in shortening with pastry blender, or
work it in with fingertips until lumps are no larger than small
peas.
Stir in buttermilk (or cream) and let stand for 2-3 minutes.
Pour remaining 1 cup all-purpose flour onto a plate. Flour hands
well.
Scoop up about 2 tablespoons dough and scrape it onto the flour.
Sprinkle more flour onto the dough. Gently pick up clump of
dough and shape into a soft round by passing it from hand to hand,
shaking off excess flour. Place in middle of prepared pan. Shape 9
more biscuits this way. Brush tops with melted butter.
Bake for 16-18 minutes or until tops are evenly brown.
Note: These biscuits have a different taste and texture than rolled
biscuits.
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* Exported from MasterCook *
Red Lobster Cheddar Bay Biscuits
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
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2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon garlic salt
6 tablespoons cold butter, cut in small cubes
1 cup shredded cheddar cheese
3/4 cup buttermilk, ice cold
...
Topping:
3 tablespoons melted butter
1/2 teaspoon dried parsley
1/4 teaspoon garlic salt
Preheat oven to 400F. Line a large baking sheet with parchment
paper.
In a large bowl whisk together the flour, baking powder and salt.
Use a pastry blender or 2 knives used scissor fashion to cut in the
butter until small pea-sized crumbs form. Add the cheese and toss
until coated with flour. Add the buttermilk and stir until just
combined - don't over mix.
Drop by 1/4 cups full onto the baking sheet about 2 inches apart.
Bake 14 - 16 minutes until golden around the edges. Meanwhile, in a
small bowl combine melted butter with parsley and garlic salt.
Remove the biscuits from the oven and brush butter generously over
the tops while hot. Best served warm.
Note: The dough for Drop biscuits should be a little bit wetter than
rolled biscuits.
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* Exported from MasterCook *
Easy Cast Iron Skillet Biscuits
Recipe By :
Serving Size : 10
Categories :
Amount Measure Ingredient Preparation Method
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2 cups all-purpose flour
(or a 50/50 blend of all-purpose flour and whole wheat flour)
1 1/2 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
2 tablespoons soft butter
2 tablespoons shortening (or substitute 2 tablespoon butter for
shortening)
1 1/4 cups buttermilk
2 tablespoons melted butter
1 cup all-purpose flour
Preheat your oven to 475F.
In a mixing bowl, stir together the flour, sugar, baking powder,
salt, and baking soda with a whisk.
With a pastry blender, or your hands, cut in the butter and
shortening into the four mixture until the butter/shortening is
about the size of peas. Add the buttermilk to the mixture and stir
just until combined. Allow this to sit for 3 minutes.
In a separate bowl, place your additional 1 cup of flour. Using an
ice cream scoop, or a 1/4 cup measuring cup, drop 1 scoop of biscuit
mixture into the flour. Gently toss the biscuit in the flour and
scoop the biscuit up from the bottom with your fingers. Lightly
shake off the excess flour.
Place the biscuit in a greased 10-inch cast iron skillet or cake
pan. Continue with the other biscuits until you have about 10
biscuits.
Pour the additional 2 tablespoons of melted butter over the
biscuits. Bake for 16-18 minutes.
Note: These biscuits are a cross between dropped and hand formed
biscuits. My Grandfather called them campfire biscuits. We used to
have them when we went fishing. He baked them in a cast iron
skillet, with a cast iron lid, on the coals of the fire. As a kid I
never paid attention to how they were made, but recently I asked my
Aunt if she knew the method.
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From: hderhut@charter.net
Sent: Saturday, November 01, 2014 7:08 PM
While I enjoy all kinds of food, I was raised as a meat and potatoes
king of guy. This makes a great side dish. I have been known to add
extra bacon or some ham and turn it into the main dish. Served with
a garden salad, some sliced pickled beets and garlic bread. Yum!
* Exported from MasterCook *
Skillet Potatoes with Balsamic Glaze
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient Preparation Method
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2-3 slices bacon, diced
8-10 ounces Yukon gold or red potatoes, sliced 1/3 to 1/2 inch thick
Kosher salt
1 very small onion, sliced 1/8 inch thick (about 1/2 cup slices)
1 small clove garlic, minced
2-4 tablespoons balsamic vinegar
1 teaspoon fresh thyme leaves
Fresh ground black pepper
Add the bacon to a large skillet over medium low heat and cook,
stirring, until it's starting to get crisp and most of the fat is
rendered (there should be a thick coating of fat in the pan). Turn
the
heat to medium.
2. Push the bacon pieces to the edge of the skillet and add the
potato slices in a single layer. Sprinkle with salt and cook without
stirring for 4-5 minutes, or until the bottoms of the slices are
golden brown and crisp. Turn and cook the other side for another 3-4
minutes, or until potatoes are tender and both sides are browned.
3. Move the potatoes to one side and add the onions. Sprinkle with
salt and cook, stirring occasionally, until onion slices are soft
and beginning to brown (about 3-4 minutes). Add the garlic and thyme
and cook for another minute.
4. Gently stir the bacon, potatoes and onions together, trying not
to break up the potato slices. Add enough balsamic vinegar to coat
them lightly and stir again, cooking for a minute or two until
the vinegar forms a glaze. Sprinkle with fresh ground black pepper.
Note: If you don't have fresh thyme, add 1/4 teaspoon dried thyme
with the onions. Depending on how lean your bacon is and how much
you use, you may need a little more fat in the pan. If you don't
have enough bacon fat, add a little olive or vegetable oil and let
it heat up before adding the potatoes.
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