[cook]

[grandpalovegood]

The bag is zipped and in the fridge.

Tomorrow we will eat good.

[grandpalovegood]

OH just to let you all know... I cooked the Chicken and the Rice. It turned out great. Thanks Duddahs.

[Duddahs]

May 14, 2012 9:51:04 GMT -6 grandpalovegood said:

OH just to let you all know... I cooked the Chicken and the Rice. It turned out great. Thanks Duddahs.

So glad you enjoyed it... Was it as easy for you to make as I made it out to be?

[Duddahs]

Juicy Chicken Parmesan Grinders.

1-2 Pounds of Boneless/Skinless Chicken Thighs (much more juicy but if you prefer you can use breasts)
1/2 Jar of Victoria Tomato/Basil Tomato Sauce (or your favorite jar sauce).
1 Bag of Sorrento Parmesan/Mozzarella shredded cheese mixture.
1 Large Loaf of Fresh Italian Bread.
1 Cup Premium quality all purpose flower
1 Tablespoon Garlic Powder (set the rest of the container aside as you will need more later)
1 Tablespoon Onion Powder (set the rest of the container aside as you will need more later)
1 Teaspoon Black Pepper (fine grind)
1 Teaspoon Salt (fine grind)
1 Teaspoon Old Bay Seasoning Powder
1/2 Cup Finely grated Parmesan Cheese
3 Eggs (beaten well)
2 Tablespoon Extra Virgin Olive Oil

You will need the following;

1 large skillet (I prefer non stick for making these)
1 large baking sheet lined with Aluminum Foil (shiny side up)
Wax Paper
Saran Wrap
Cutting Board or Butcher Block
Meat Hammer (for pounding out the meat, flat side only use)


Bring Chicken parts to room temp as it makes them easier to pound out.
Lay down a long sheet of Wax Paper or Parchment for Chicken to be placed on after pounded out.
Cover Cutting board or Butcher block with wax paper and tear off a foot long piece of Saran or other type Plastic Wrap.

Place one Chicken Piece on the Wax Paper covered board and then place the Saran Wrap flat over the chicken and board.

Proceed to pound out the chicken working from the center of the piece of chicken outward to its edges until the entire piece of chicken is about 1/4" thin.

Place the pounded chicken onto the piece of Wax Paper you put to the side, laying the chicken out as flat as possible. Then repeat the process again with your next piece of chicken.

When all of the Chicken has been pounded out, let it rest while you now prepare your 3 beaten eggs in one dish and combine the Flour, Salt, Pepper, Garlic Powder, Onion Powder, Old Bay powder and grated Parmesan Cheese into another dish (I like to use the flattest dishes possible as it makes it far easier to dredge the chicken in the flour.. A Tin Pie dish without holes works just fine for this too and are also disposable if you wish.)

Now, one at a time, place a piece of the pounded out chicken into the egg and then allowing it to drain a bit by just holding it up by use of a fork, then pat the egg coated chicken into the Flour Mixture and coat both sides well, tapping off any excess flour back into the plate.

Place coated chicken onto fresh sheet of Wax Paper and repeat until all of the chicken pieces are fully egg washed and seasoned flour coated.

Now put the Olive Oil into a large skillet and bring to Medium Heat... Insure that the entire bottom of the pan has been lightly coated with the oil..

Once oil is hot, and not before, gently place the chicken pieces into the fry pan and cook on each side for 2-3 minutes. When lightly browned, place back onto wax paper.

In a small sauce pan or in a microwave safe dish place the Tomato sauce and heat.

Heat Oven Broiler and now take your loaf of Italian Bread and split lengthwise and coat lightly with your favorite brand of Olivio or Butter or Margarine. Sprinkle evenly with both Garlic Powder and Onion Powder and pop under the broiler until the bread has become lightly toasted Garlic Bread.

Now, Turn oven on to 300 Bake.

Put Bread onto the foil lined baking tray lay the chicken pieces evenly, slightly overlapping each piece until all of the chicken has been place on the bread.

Now put a layer of the Parmesan/Mozzarella shredded cheese liberally over chicken until all of the chicken is covered. Place tray into oven and bake for about 10-15 minutes or until the cheese is melted and begins to brown a bit.

Remove from the oven and then ladle a layer of the Tomato Sauce over the Cheese covered chicken and then close up the top of the bread over the chicken.

Cut into sections and serve with your favorite green salad... I prefer a simple mix of fresh Romaine Lettuce, halved cherry or grape tomato's and diced Avocado with a bit of Ken's Italian Dressing and a sprinkle of Parmesan Cheese.

If you happen to have great weather outside, the baking process can also be performed on your outdoor grill! Just be sure to layer the grate with foil as you do not wish for the bread to or over crisp...

A nice tall glass of home made Ice Tea with a wedge of Lemon over crushed ice and if you wish a sprig o mint leaves will put the finishing touch on this Italian Family Favorite!

Buon appetito

[grandpalovegood]

Chicken huh? Hey, this is making me hungry. I think it's time to go raid the fridge.

[Duddahs]

Kielbasa and Sauerkraut Grinders

My butcher is Croatian born and he, his brother and his wife purchased their establishment several years ago from their Uncle who was also Croatian by birth..

Now my Butcher "Charlie" (it is spelled very differently than that in reality but it is much easier anglicized than in his native spelling)

This recipe come from Charlie and his Brother and has been used in his family for generations. I loved it the very first time I tried it. Also, Charlie and his brother Peter make their own Kielbasa, sausages, bologna, bacon, liverwurst etc... They really are great! Also almost all of their meats are fresh from local CT, Mass, New York farms... The best Chicken I have ever eaten come from them too, not to mention their Duck and Goose!

On to this easy recipe.

Preface, for those who do not drink or use Alcohol of any kind, you can easily substitute Non Alcoholic Beer such as O'Douls for the Sam Adams Lager I use.

1 Full loaf of Italian Bread to be used for Grinders (cut into grinder sections)
1 Large link of Smoked Polish Kielbasa
1 Large container of ready to serve Sauerkraut
2 Bottles of Sam Adam Lager Beer (non alcoholic beer is fine too).
4 Slices raw bacon
1 Large Sweet Onion
1/2 Cup Brown Sugar (dark or light, what ever you have on hand)
1 Teaspoon Fennel Seed
1 Teaspoon freshly ground black pepper


Cut Kielbasa into 1" wide rounds and place to the side. Cut Sweet Onion in half and then cut into 1/8" slices, place to the side. Cut Bacon into 1/4" pieces and place to the side.

In a slow cooker or pot for long cooking on the stove top, pour the 2 bottles of beer into the vessel. Add the brown sugar and stir in to the point that the liquid has now broken down the sugar crystals for the most part.

Add the Ground Pepper and Fennel seeds to the liquid. Now add the Sauerkraut, Onion and Kielbasa to the vessel and mix all the ingredients together well. Tossing gently as to not break down the Sauerkraut but enough that all of the ingredients are well incorporated.

Cover the vessel and cook on low for 3-4 hours. Then after that time period raise the temp to high for another 2 hours.

Slice the length of Italian Bread and if you so desire spread a spicy Polish Mustard such as Guldens Spicy or Kosciusko Mustard.

Using a slotted spoon drain the mixture and spread evenly into the bread, close the top over the Kielbasa/Sauerkraut seasoned mixture and you now have your grinders ready.

As a side dish, I often purchase my butchers wife's home made Potato and Mushroom Pirogi's. I saute them in a non stick pan with just a little Olivio (you can use butter or olive oil should you not have olivio). A little freshly ground Pepper and Sea Salt and a dash of fresh ground Nutmeg just before the cooking is finished. Cook until just golden brown on both sides and place on plate with Grinder..

EASY PEASY and ENJOY!

[fangsfan1]

It sounds delicious, thanks!

[grandpalovegood]

OH your making me hungry for German food. I have never had this in this particular way. Thanks, I know I'll have to try it soon.


...........

An old friend of ours came over this morning. A buddy that had moved too far away that we hardly ever get to see him anymore.
Well, during our visit he told me how to make Crack. They got the recipe from Trisha Yearwood's cooking show.
He said they are hooked on it. It really sounds good that I want to try to make it.


Crack

Take Saltine's crackers and place them salt side down on a large pan. Lay them flat and not overlapping but where they fill the whole bottom of the pan.

Cook about a cup of butter and about 3/4 cup of brown sugar in a pot on the stove until the mixture bubbles.

Slowly, pour it over the crackers while it's hot. Try not to allow any to get underneath the crackers but stay on top.

Stick it in the oven for about five minutes.

Then sprinkle chocolate chips over everything while it's still hot.

Promptly stick it into the fridge to cool.

Once it's cool, you take it out and crack it into pieces.



Boy, do I miss this guy. He's such a nut.

[Duddahs]

Summer Corn on the Cob


OK, I love Corn on the Cob and here is one of my all time favorite recipes that I have come up with.. Hope you enjoy it too.

Strip the ears of corn from the husk and silk.
Place the whole stripped corn on cob into a bowl of cold water and soak for at least 1 hour.

Take a tub of Olivio (or your favorite margarine. I prefer Olivio as it tastes more like butter and is actually better for you being made from Olive Oil).

Depending on how many cobs of corn you have, this recipe mix will serve about 6-8 cobs.

Scoop out about 1 1/2 cups of Olivio and place in a bowl and let come to room temp (about 10 minutes).

To the Olivio add the following;

1 Tablespoon Cayenne Pepper
1 Tablespoon Paprika
1 Teaspoon Dry Oregano
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Teaspoon Ground Black Pepper
1/2 Teaspoon Salt

Mix the dry ingredients and Olivio until fully blended.

Now take Aluminum Foil and cut out sheets of about 8" wide and lay them down on a flat surface shiny side up.

Take your corn out of the water that it has been soaking in and pat them dry with a paper towel.

Place one cob of corn on each sheet of foil you have laid out.

Now take your Seasoned Olivio mixture and your hand.... YES your hand....

Take a scoop of the mixture out with your fingers and with the other hand grab a cob of corn.

Proceed to smear the entire corn cob, top, bottom and sides liberally with the Olivio mixture... Be sure to smear enough olivio to get into the nooks and crannies of all the kernels of corn...

Place the now slathered corn cob back onto its foil and proceed to do the same smear job to each and every cob until you have them all covered in the Olivio mixture.

Now WASH YOUR HANDS....

Take the long corners of one side of a piece of foil with the corn cob right in the middle of the foil sheet..

Roll the foil over one way and then continue to roll and then twist the ends of the foil to seal the slathered corn cob inside...

Preheat your grill once all the corn cobs have been wrapped in the foil wrappings.

Put the grill on low and when it comes to temp, place your corn on the grill.... Rotate the cobs ever 7-8 minutes until the entire cob has been cooked.. It should not be on the grill for any more than 20 minutes and I prefer around 18 minutes...

When done, just serve... You will find that they are not spicy from the pepper nor salty... Just wonderfully sweet and crisp, juicy but still great grilled corn...

Enjoy!

[grandpalovegood]

Not spicy huh? Wow. Here while I was reading this, I thought I'd have to leave out the cayenne pepper, but I'll leave it in now that I read that you said it's not going to be hot.

I'll give this a try the next time I grill. Thanks.

[Duddahs]

The best Tuna or Chicken Wrap when you are on a diet.

1 large can of White Whole Albacore Tuna packed in Water
1 Teaspoon Extra Virgin Olive Oil
1 Tablespoon finely chopped Jalapeno Peppers (use what ever heat or lack you like)
1 Stalk of Celery finely chopped
4 Green Olives finely chopped
1 Leaf of lettuce of your choice (I personally use Romaine on pretty much everything but Iceberg will do just fine)
Salt to taste
Pepper to taste.
1 Whole Wheat wrap (I love these a whole lot more than the normal wraps or the corn tortilla wraps and they are better for you too!)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Drain the Tuna, place it in a bowl and mash very well with the back of a fork.
Then add all of the ingredients and mix together very well.
Flatten your piece of lettuce with the palm of your hand and place it on the piece of Whole Wheat Wrap.
In the center of the Wrap and Lettuce spread out a portion of your Tuna mixture and then spread evenly and flatten with the back of your fork that you used to mix the tuna and other ingredients.
Be sure to leave at least 1/2 and inch from the side of the wrap and do not put any tuna on the top 2 inches of the wrap as it will spread as you roll it.

Now starting at the bottom where you do have tuna near the last 1/2 inch of wrap, start to roll the wrap over the Tuna/Lettuce filling. Be sure to wrap very tightly or you can have your filling spill out in your lap when you bite into it.

Continue to roll until you have a nice round tube with all of your filling inside.

Cut the Wrap in half and enjoy with a nice glass of Seltzer with Lemon or unsweetened Ice Tea and a wedge of lemon.

Yep easy and you can make these in the morning, place them in the fridge and have them in the afternoon for lunch or as a snack to tide you over until dinner.

The Tuna can be very easily be replaced with fresh or canned chicken as well as long as it is well drained and dried off before mashing. If you use chicken, add a touch of Paprika to the mix as well.

On the Tuna, you can shake a sprinkle of Old Bay dry seasoning as well for some added flavor.

Low in Calories, high in protein, big on taste and surprisingly filling too!

[nz101nz]

That sounds very delicious Duddahs! I think I'll try it during the week. Thanks for posting it.

[Duddahs]

Jul 21, 2012 20:29:24 GMT -6 nz101nz said:

That sounds very delicious Duddahs! I think I'll try it during the week. Thanks for posting it.

Thanks NZ,,, I do enjoy them... Easy Peasy...

Now for a little Tuna Mac Salad that I make that I got the idea of the Wraps from...

Here it comes~

[Duddahs]

Duddahs Tuna Mac Salad


A nice Tuna Mac Salad that does great with Hamburgers or Hot Dogs! Oh yeah and a side of Bush's Vegetarian Baked Beans too!~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


1 Large Can of Whole Albacore White Tuna packed in water.
1 Box of Elbow Macaroni (I love Barilla Elbow Mac best but you use what you love most)
1 1/2 Cups of bottle Lite Ranch Dressing
1 Cup Lite Mayonnaise
1/4 Cup Wine or Cider Vinegar
1 Teaspoon Paprika
1 Teaspoon Salt finely ground
1 Teaspoon Pepper finely ground
1 Tablespoon Onion Powder
1/2 Teaspoon Celery Seed
1 Stalk of Celery finely chopped
1/3 Cup finely chopped Green Onion/Scallions
1/3 Cup finely chopped Jalapeno Pepper
1/4 Cup finely chopped Green or Black Olives (I like Green Olives best)
1 Cucumber finely chopped

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cook the Elbow Macaroni till it is just barely Al Dente, do not cook till fully cooked otherwise the salad will be mushy.

Once you drain Elbow Macaroni, run under very cold water and add about 2 cups of Ice and mix with a large spoon to get the pasta to cool down and stop the cooking process.

Set the pasta to the side in the colander/strainer to allow to drain thoroughly.

Drain the water from the Tuna and then place the tuna into a large mixing bowl or back into the now cleaned pot that you boiled the pasta in.

Mash the heck out of the tuna until it is fine..

To the tuna, add all of the wet and dry ingredients except for the pasta and with a large spoon, gently mix until everything is thoroughly blended together.

Introduce the now fully drained and somewhat cold Elbow Macaroni into the wet mixture of Tuna etc.

Again, gently mix thoroughly until all of the pasta has been coated with the wet and dry ingredient mixture.

Place the now fully mixed Tuna Pasta Salad into a large container or large Zip Lock Bag and refrigerate for at least 1 hour prior to serving.

This Salad is always best served COLD and seems to get even better the second or third day if any is left over from the night of preparation.

This salad will be great served at any pick-nick but I strongly suggest that you serve it in a container that also has an ice pack attached to the bottom or just put it in a dish that is also placed inside of another dish filled with crushed ice to help keep it nice and cold.

Serve with Hot Dogs, Hamburgers, Grilled Chicken, Baby Back Bar-B-Q ribs or any other fantastic summer grill staple.

Enjoy!

[Duddahs]

Baked Chicken Parmesan Rollatini
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2-3 Pounds of Boneless Skinless Chicken Breasts
1 16 oz. Bag Frozen Chopped Spinach
2 Cups Parmesan Cheese
3 Cups Flavored Italian Bread Crumbs
2 Large Sweet Onion Chopped Fine
4 Cloves of Garlic Chopped Fine
1/2 Cup Fresh Basil Leaves Chopped Fine
1/2 Cup Fresh Parsley Chopped Fine
1 Teaspoon Fresh Oregano Chopped Fine
1/2 Teaspoon Marjoram Leaves Chopped Fine
1 Bay Leaf
3 Tablespoon Extra Virgin Olive Oil
1 Cup Mushrooms Chopped Fine
1 Can Tomato Puree
1 Can Crushed Tomato
1 Bag Shredded Mozzarella Cheese
2 Teaspoon Sea Salt
2 Fine Ground Black Pepper
2 Whole Eggs Beaten

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Simple Marinara Sauce

~~~~~~~~~~~~~~~~~~

In a pot bring the 1/2 of the Olive Oil to medium heat then lower heat to medium low and add 1/2 the amount of Chopped Onion and 1/2 Chopped Garlic and saute for @ 4 minutes, stirring constantly to avoid burning the garlic.

Once Onion and Garlic is lightly transparent add 1/2 the Basil 1/2 the Parsley, Bay Leaf and all of the Oregano and all of the Marjoram. Now add the large cans of Tomato Puree and Crushed Tomato's along with 1/2 of 1 can of cold water. Add all of the salt and 1/2 of the pepper and 1/2 of the Extra Virgin Olive Oil.

Bring the sauce to a low bubbling boil over medium low heat and cover and cook for up to 4 hours, stirring every 1/2 hour to insure not to stick to bottom of the pot.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Take the Chicken Breasts and cut in half and pound out until @ 1/4" thick. To pound out chicken breast, place plastic wrap sheets top and bottom of the chicken and using a mallet or bottom of large fry pan, pound out chicken and then lay put in frig once they are made into filet's thin enough to roll.

In a non stick sauce pan, bring the remaining Extra Virgin Olive Oil to medium heat. Then add the remaining Chopped Onions and Chopped Garlic and lower to medium low heat and continue to saute until translucent. Add the entire bag of Frozen Chopped Spinach and the mushrooms, and remaining herbs and saute until all are heated through and the spinach is thawed and fully wilted.

In a large bowl, add 1/2 of the amount of seasoned Italian Bread Crumbs and 1/2 the amount of Grated Parmesan Cheese, the remaining pepper and mix together.

Remove the saute ingredients from the heat and set to the side and allow to cool to room temperature.

Once the Saute' items have cooled place them into the bowl containing the Bread Crumb/Cheese/Pepper mixture and combine incorporate the two together using your hands until the entire bowls contents are combined into a sort of Spinach/Cheese paste.

Remove the chicken from the refrigerator and lay out the filets side by side on a sheet of parchment paper. Using a large spoon scoop out the Spinach/Cheese mixture and place a dollop onto the center of each filet. Once you have used all of the mixture/filling, using the back of the spoon spread the filling evenly out on the filets.

Starting from the narrow end of the filet coated with filling, begin to roll the chicken lengthwise until each filet has now become a rolled chicken. Place each rolled filled chicken to the side until they are all completed.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Spray the entire inside of a large baking pan, preferably glass with Non Stick Spray.

In a low bowl beat the two eggs. In another low bowl add the remaining Bread Crumbs and Parmesan Cheese and mix until combined.

One at a time, carefully roll each roll of chicken/mixture in the egg and then into the bread crumb/cheese mixture and then place into the baking pan with the seam side of the chicken down. Try not to touch the chicken rolls to the sides or each other so you may wish to use a large lasagna size baking dish for best results.

Continue and repeat this process until all of the chicken rolls have been coated and placed into the baking dish.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Preheat oven to 400 Degrees F. Place Chicken into center of the oven and promptly reduce heat to 375 and bake for 35 minutes.

Put on a pot of Salted water for cooking pasta during the final process of the Rolled Chicken cooking time.

Once the timer goes off, remove the pan from the oven and now using the Marinara Sauce you have already made, ladle a coating over each of the Chicken Rolls but be sure not to overdo the sauce. Covering the top of the chicken should suffice. Now spread the shredded Mozzarella Cheese over the top of the sauce and apply some pepper to the top of the cheese.

Lower the temp on the oven to 300 F and bake for another 15 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

While the last 15 of cooking time is now at hand, add to the pot of boiling salted water that you have started and put in your favorite form of pasta. I prefer short rigatoni with this dish as it holds up well and hold a nice amount of sauce inside each piece of pasta.

Cook pasta as directed on the box to the firmness of your preference. I prefer Al dente (firm to the bite) but many people like it a bit less firm than I do so do as you enjoy.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Now on slightly heated plates (I place mine in the oven during the last 2 minutes of cooking time) Place a Chicken Rollatini and a side serving of pasta, topped with the Marinara Sauce you have made (you can always use jar sauce if you do not have the time or inclination to make your own but if you do, I strongly suggest you use Victoria Marinara Sauce.)

Sprinkle a little grated Parmesan Cheese on the pasta and serve...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tutti a tavola a mangiare!

(Everyone to the table to eat!)

[fangsfan1]

Yummy! This reminds me of my best friend-chicken parm is her favorite and I know she'd love this recipe.

[Duddahs]

Chicken Gumbo


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


1 1/2-2 Pounds Boneless/Skinless Chicken Breast Cubed into 2" pieces
3 Cups Chicken Stock
1/3 Cup All Purpose Flour
2 Celery Stalks chopped roughly
1 Sweet Onion Chopped roughly
4 Cloves Garlic chopped fine
2 Carrots Chopped roughly
1 Carrot shredded
1/8 Cup Parsley chopped
1/8 Cup Basil chopped
1/8 Teaspoon Thyme
2 Bay Leaves
1/3 Cup Scallions chopped
1 Teaspoon Extra Virgin Olive Oil
1/2 Cup Jalapeno Peppers chopped and seeded
2 Tablespoons Cajun Seasoning
1 Tablespoon Steak Seasoning
1 Packet Salzon Seasoning
1 Tablespoon Paprika
1 Teaspoon Cayenne Pepper
1 Teaspoon Black Pepper ground fine
1 Teaspoon Salt
4 Red New Potato's cubed into 2" sections
1 Large Can Diced Tomato's


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In a large stew pot or Dutch Oven, on the stove-top mix Olive Oil and Flour with a whisk until it becomes a very thick paste. Add Chicken stock and whisk until completely combined and no lumps exist.

Turn burner on to medium heat and now add all of the ingredients starting with the wet and finishing by adding the dry ingredients.

Stirring the entire time as you add each ingredient.

Continue to stir frequently until the it comes to a slow boil and then reduce heat to medium low.

Continue to cook over medium low heat for up to 4 hours. Stir often to insure no sticking to the bottom of the pot.

You may also decide to place your Dutch Oven into the oven and you can cook for 3-4 hours at 300 degrees or in an electric slow cooker set on low for up to 5 hours.

During the final 15 minutes of cooking time, tip lid so some evaporation can occur. Continue to stir at least once every half an hour.

Spoon out generously and serve with Bisquick drop biscuits or bakery dinner biscuits/rolls.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BAM!

[fangsfan1]

Wow this sounds delicious and healthy too with the chicken and veggies in it. Also it sounds like it has a little kick to it with those spices!

[Duddahs]

ENGLISH MEAT PIE

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 1/2 Pounds Ground Sweet Pork Sausage (skinless or patty's broken up)
1 Pound Ground Beef. Ground Chuck is fine @ 80%.
2 Baking Potato's Large
1 Large Sweet Onion Chopped
1 Teaspoon light Olive Oil or any light cooking oil for high heat.
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
1/8 Teaspoon Ground Allspice
1 Cup Beef Stock (low sodium)
2 9" Double Crust pre-made uncooked Pie Crust (I use Whole Foods or Pillsbury)
1 Egg Beaten

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pierce Baking Potato's with a fork all over and place in the center of Microwave on top of paper towels and Microwave on High for 12-15 minutes depending on how powerful your microwave is.

When cooked, split and scoop out the insides of the potato which should be easily mashed and set aside.

In a large non-stick skillet, add the Light Olive Oil and Onions and sautee until translucent.

Add the Sausage and the Ground Beef to the Onion and break up well and cook thoroughly.

Add the Beef Stock and all of the Dry ingredients and continue to cook on Medium/Low heat until the contents are all combined and start to thicken on their own.

Add the Mashed Potato's to the now simmered Onion/Meat mixture and cook for another 5 minutes until all of the contents are combined.

Remove from heat and place in a large bowl and using a Potato Masher, mash the Onion/Meat/Potato mixture until it is a thick well combined paste.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pre-Heat Oven to 350 Degrees.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Using a spoon or rubber spatula, fill the bottom Pie Crust with the filling mixture, which should have lightly cooled a bit. Spread well and firmly compact into the lower crust/tin.

Place the top crust on both of the now filled pie dishes and crimp the edges well, using a bit of water on your fingers to insure a tight closure. Using a small knife, cut 5 1" slits into the top crust/dough and cut a 1/2" vent hole in the center of each pie. Using a Pie Bird is great here too!

Now take the beaten egg and a small pastry brush and brush the entire top and edges with the egg.

Cover the edges of the crust where you have crimped with Aluminum Foil to prevent burning.

Place the completely assemble pies into the oven on a flat cookie sheet and bake for 50 minutes at the set 350 Degree's.

When you remove the pies, let them stand for at least 10 minutes to cool before cutting.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

You may wish to cover one of the pies at this time to have at a later date depending upon how hungry or big your family is.

These freeze very well and all you have to do is to thaw in a refrigerator for @ 8 hours prior to reheating in the oven. Then bake them for between 20 & 25 minutes at the 350 Degree temp or until they are heated through to the center again. Be sure to keep the foil only on the edges and cook with the rest of the top of the crust naked.

NOT YOU NAKED BUT THE CRUST! ;D

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Serve with a side of Apricot Chutney purchased from your local store as well as sweet style (B&M) Baked Beans.

This is a great re-heat left over or you can do as I do and eat it cold the next day with the Chutney.

Pip-pip!

[misscharlotte]

AHHH!
Note to self to backread. I guess I've missed this thread being posted on lately or I would have seen these yummy looking recipes already.


...............

OK.... Here is a new way to make an apple pie and QUICK too.

Quick Apple Pie

First this is an unofficial recipe. Just a new concept that I've never heard of before until recently.

Ingredients:

~Buy from the freezer section of your a can of cinnamon rolls.
~ a Can of already pre paired apple pie filling.

take your pie plate.
slice the uncooked cinnamon rolls in half longways, making two.
then line your pie plate with them. Squish them all together to cover the whole plate.
pour the apple pie filling over that.
Pop in the 350 degree oven for about 40 to 45 minutes.

Play around with this. You might find something better than this. I'd love to hear if anyone tries this what difference you did to make this better.

Really, since I'm just goofing around with this idea, you can do other things. One recipe I found said to make a cinnamon crumble to sprinkle over it. Mmm sounds good to me. Another said they used a second can of sliced cinnamon rolls to loosely cover the top. Then when done they topped with drizzled icing from the cans. They also said a dollop of whipped cream or ice cream. Or drizzle some Hershey's chocolate syrup.

A few of the recipes mentioned to precook the bottom layer of cinnamon rolls, then take out and add fresh sliced apples, but they also mentioned that you have to cook it for about an hour to make sure the apples are completely cooked. This made the pie shells overcook. Then they said they tried to precook the apple pie filling recipe they like best in a frying pan and then poured that into the uncooked cinnamon roll layer.

See what I mean.. There seems to be all sorts of things you can do. Just have fun.

...........................................................

Funnel Cakes anyone?

OH a couple of weekends ago, we went on a trip out of town. There is this HUGE Pro Bass Shop in Missouri... about a five hour drive away from where I live. We picked up a funnel and ring set that is used to make Funnel cakes. They had this bag that has the funnel cake mix to go along with it. I told my hubby not to bother that we can just go to our local shop (I've seen that Walmart carries this mix because I've put them on the shelf myself.) But turned out that we don't have it after all... Hmm? Maybe it's a Christmas Baking isle item and so we don't keep it year round? Oh well, I've been looking for a good recipe online. Then I thought about asking if any of you might have one you would like to share here. If not... I'll post one that I like when I find one. Sounds like something perfect to post.