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Old 05-07-2006, 11:55   #81
Santa CruZin
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Mushroom Lasagne

1 pound fresh spinach leaves, stemmed, washed, dried and chopped.
Salt and pepper
Olive oil
½ pound dry lasagne noodles
2.5 to 3 pounds mixed mushrooms; Cremini, shiitake, oyster, and portabellos. Don’t waste this recipe on common bulk, white mushrooms! I usually go with half creminis and mix up the rest with whatever interesting stuff I can find.
8-10 Tbsp real butter
3 Tbsp fresh lemon juice
1/3 cup flour
2 ¾ cup 2% milk
2 ¾ cup vegetable stock
Fresh ground nutmeg to taste
1-2 crushed garlic cloves
8 oz. Grated Gruyere Swiss Cheese (no substitutions – look around, you’ll find it)
1+ cup (to taste) fresh breadcrumbs. I rip up about 4 slices of wheat bread into coarse crumbs, and bake it on a sheet at 250F for 10 minutes.



Boil lasagne noodles with a dash of olive oil in large pot of lightly salted water per package directions. Once tender, drain lasagne noodles into colander and rinse with cold water to remove starch. Spread pasta out on clean dish towels and cover with damp dish towel until needed.

Quarter or slice the mushrooms. Melt half the butter in a large saucepan or wok, add the mushrooms and lemon juice, cover and cook over medium high heat for 5-7 minutes or until mushrooms are tender. Use a slotted spoon to remove the mushrooms, then bubble the remaining juice to evaporate any moisture until there is only fat left in the saucepan.

Melt the remaining butter in the same saucepan. Carefully stir in the flour and cook for 1-2 minutes or until combined, before slowly adding milk and stock. Bring to a boil, stirring frequently. Cook for 4-5 minutes or until boiling and thickened (important). Mix in the nutmeg (maybe a teaspoon or two), garlic and spinach. Salt and pepper to taste.

Spoon a little of the sauce in a 3 quart ovenproof dish. Top with a layer of pasta followed by a layer of mushrooms. Spoon over more of the sauce, then continue layering the ingredients, finishing with the sauce, making sure it completely covers the ingredients underneath. Top with the grated gruyere cheese and breadcrumbs.

Stand the dish on a baking sheet or foil sheet, cook at 400 degrees for 45 minutes to 1 hour. If breadcrumbs start to get too dark towards the end of baking, loosely top dish with a sheet of foil.
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Last edited by Santa CruZin; 05-07-2006 at 11:58..
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Old 05-07-2006, 12:27   #82
proguncali
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Quote:
Originally posted by Santa CruZin
Hey Rees, that recipe SUCKS. Start driving.


-Eric in Madison, MS.




You trying to make a feller go broke.....Gas is $150/gal....
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Old 05-07-2006, 17:10   #83
Patricia
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Ok, that settles it, for my last meal on earth, I want Eric's mushroom lasanga followed by Reese's chocolate dessert thingie.
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Old 05-07-2006, 17:28   #84
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Quote:
Originally posted by Patricia
Ok, that settles it, for my last meal on earth, I want Eric's mushroom lasanga followed by Reese's chocolate dessert thingie.

Not sure where this recipe from Reese is....but the one from Rees looks pretty good....

Actually, we have Kevbo to blame....That dirty rotten stinker!
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Old 05-08-2006, 21:20   #85
Wulfenite
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Quote:
Originally posted by Patricia
Ok, that settles it, for my last meal on earth, I want Eric's mushroom lasanga followed by Reese's chocolate dessert thingie.
Is there something you're trying to tell us?
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Old 05-09-2006, 23:57   #86
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Blueberry Melon Salsa

2 cups blueberries, fresh or frozen
1 cup diced honeydew melon
3 tablespoon lime juice
1/2 cup diced red onion
1/2 cup chopped cilantro
1 tablespoon peanut oil
1 teaspoon grated lime peel
1 jalapeño pepper, minced
coarse salt to taste


Combine all ingredients except the salt. Season with salt to taste. Let stand one hour then refrigerate until serving time.

This is great on grilled salmon or talapia. Also good on chicken and pork chops. I've made it with olive oil instead of the peanut oil but the peanut oil gives it a better flavor imho.
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Old 05-14-2006, 10:57   #87
Washington,D.C.
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deep dish Chicago pizza

Pizza Dough:
16 ounces water
1/8-ounce yeast
1/2-ounce salt
2 pounds bread flour
1/4 cup olive oil
1/4 cup cornmeal
Toppings:
2 cups tomato sauce, jar or homemade
2 cups shredded mozzarella
1/2 cup sliced mushrooms
1/2 cup spinach, shredded
1/2 cup grated Romano
1/2 cup sliced pepperoni
1/2 cup grated Parmesan

In a mixer combine the water and the yeast and allow
the yeast to dissolve. Add the remaining ingredients
except for the cornmeal and begin to mix the dough
using a dough hook on low speed. Once a ball is formed
mix on medium speed for 1 to 2 minutes until the dough
becomes elastic and smooth. Remove from the mixer and
place in a bowl coated with olive oil. Allow the dough
to rest for approximately 4 hours. Once the dough is
rested, place on flat surface and dust with some
flour.
Preheat oven to 425 degrees F. In a deep baking dish
or deep dish pizza pan, spread the dough using your
fingers at the bottom of the pan and make sure to have
enough dough to come up the sides of the pan
approximately 1/2-inch high.
Begin by placing a layer of the mozzarella cheese on
the bottom of the crust. Add the tomato sauce and all
of the toppings. Place in the oven for 30 to 40
minutes until golden and crispy.
Serve pizza straight from the oven to the table.
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Old 05-15-2006, 22:29   #88
OEF_VET
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rnchick's favorite dessert

White Chocolate - Raspberry Creme Brulee
Yield: 12 5oz portions

Ingredients:
12 egg yolks
6 oz granulated sugar
1 1/2 pints heavy cream
1 1/2 pints milk
8 oz white chocolate chips
1 1/2 tsp vanilla extract
fresh raspberries
Turbanado sugar

Procedure:
1) Mix together egg yolks and sugar until well combined.
2) Combine cream and milk and heat to scalding (~105 degrees, no higher). Add chocolate to scalded milk/cream, and stir to melt.
3) Gradually stir hot milk/cream/chocolate into egg yolks. Add vanilla and strain.
4) Crush a a small handful of raspberries using a fork, or puree with a blender, food processor, or burr mixer.
5) Set 12 shallow ramekins or gratin dishes, about 1 inch deep, in a baking pan.
6) Divide the custard evenly between the ramekins and add a small amount of pureed raspberries to each ramekin.
7) Pour enough water into the baking dish to come about half way up the outside of the ramekins.
8) Bake at 350 degrees until custard is just set, about 25 minutes.
9) Cool, then refrigerate.
10) At time of service, dab any moisture off the top of the custards. Then put a thin covering of turbanado sugar on top of each. Using a creme brulee torch, or your oven's broiler, carmelize the sugar quickly, so that the custard doesn't heat up too much. When it cools, the carmelized sugar will form a thin, hard crust.
11) Decorate with a dallop of whip cream and a few fresh raspberries. Serve as quickly as possible after carmelizing the sugar, as it will begin to soften over time.
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Old 05-21-2006, 00:24   #89
Munchkinglocker
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does anyone have a recipe for rhubarb pie, cobbler, or both?


my grandma made this and i miss it alot! thanks
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Old 05-21-2006, 00:34   #90
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Let me see what I can scare up.
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Old 05-30-2006, 10:06   #91
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My new favorite 'salsa'


Equal parts of:

sectioned/diced Grapefruit
diced Avocado

About 2/3 of the amount above of:

finely chopped onion (sweet is better, ie: Vidalia)



Healthy amount of cilantro
fresh squeezed lime juice (approx 1 lime per pint of finished product)
salt to taste.




that's it. Good stuff!
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Old 06-01-2006, 22:40   #92
Norman
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I want to say that I really, really hate this thread.


I want it all.
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Old 06-02-2006, 05:21   #93
Bullman
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Quote:
Originally posted by Munchkinglocker
does anyone have a recipe for rhubarb pie, cobbler, or both?


my grandma made this and i miss it alot! thanks

Haven't located the recipe yet, however,,,,, I have been told that it takes a LOT of sugar to make a passable rhubarb pie.

Let you know if I do find one.
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Old 06-06-2006, 22:30   #94
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thanks for looking bullman, and i do remeber grandma putting lots of sugar in the pie. i just don't remember how she made it.
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Old 06-13-2006, 11:09   #95
SouthernGal
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Macaroni & Cheese (good stuff)

8 oz uncooked macaroni
1 cup sour cream
2 cups small curd cottage cheese
2 cups shredded sharp cheese
1 beaten egg
salt & pepper to taste

Cook and drain macaroni. Mix in sour cream, cottage cheese, sharp cheese and beaten egg. Add Salt & pepper to taste. Bake at 350 for 45 minutes.

(I've used light sour cream and lowfat cottage cheese with no ill results after baking).
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Old 06-14-2006, 13:31   #96
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Quote:
Originally posted by SouthernGal
Macaroni & Cheese (good stuff)

8 oz uncooked macaroni
1 cup sour cream
2 cups small curd cottage cheese
2 cups shredded sharp cheese
1 beaten egg
salt & pepper to taste

Cook and drain macaroni. Mix in sour cream, cottage cheese, sharp cheese and beaten egg. Add Salt & pepper to taste. Bake at 350 for 45 minutes.

(I've used light sour cream and lowfat cottage cheese with no ill results after baking).
Holy Moly R....!!!!!

1 cup of sour cream????

That is NOT on my diet (started Weight Watchers a week ago.....down 5.5 pounds this week!!)

I am here to tell you that in the south they do macaroni 'n cheese right.......this ain't no 25 cent boxed crap!!! heh!!
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Old 06-14-2006, 16:10   #97
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Quote:
Originally posted by ATL Peach Girl
I am here to tell you that in the south they do macaroni 'n cheese right.......this ain't no 25 cent boxed crap!!! heh!!
Here now, I have some very fond memories of Kraft mac and cheese

<------------- Makes his from scratch now.
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Old 06-16-2006, 11:38   #98
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Quote:
Originally posted by ATL Peach Girl
Holy Moly R....!!!!!

1 cup of sour cream????

That is NOT on my diet (started Weight Watchers a week ago.....down 5.5 pounds this week!!)

I am here to tell you that in the south they do macaroni 'n cheese right.......this ain't no 25 cent boxed crap!!! heh!!
My best friend and I have fond memories of macaroni and cheese from the old public high school we both went to. They used that "free" government cheese they used to get back in the 80's. That stuff was the BEST!

This recipe very closely mimics the macaroni and cheese we had back then.

Go Peachie Go!
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Old 06-16-2006, 15:02   #99
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Quote:
Originally posted by ATL Peach Girl
That is NOT on my diet (started Weight Watchers a week ago.....down 5.5 pounds this week!!)

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Old 06-18-2006, 12:40   #100
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That's what I made today (best choice for a hot day):

1 lb beets
1 lb raw crawfish
8 cups water
1 cup sour cream
4 tablespoons chopped dill
3 tablespoons red wine vinegar
3 tablespoons lemon juice, fresh
1 sliced lemon
1 1/2 teaspoons sugar
4 green onions
4 radishes
3 hard-boiled eggs
3 potatoes
2 cucumbers, peeled and seeded
salt and pepper

4 servings

4 hours 30 mins prep

1.Grate the beets; place in an earthenware container with 2 tablespoons of vinegar; let marinate one hour.
2.Peel and cut the vegetables (except the beets) into small dice; cook the diced potatoes in boiling water with a pinch of salt, drain and reserve.
3.Place the beets in a saucepan and cover with 8 cups of water; bring to the boil; reduce the heat and let cook for 10 minutes.
4.Add a pinch of salt and a teaspoon of sugar; cook 10 minutes longer.
5.Drain the beets, reserving the cooking liquid.
6.While the beets are cooking, bringing alarge pot of water to a boil.
7.Peel the crawfish; place into boiling water and cook until they are pink (do NOT overcook).
8.Drain and chop coarsely.
9.Place the beet cooking liquid into a bowl, whisk in the sour cream, add the beets, radish, green onion, cucumber, potatoes, crawfish, lemon juice, dill and the remaining tablespoon of vinegar.
10.Season with pepper, salt and ½ teaspoons sugar, cover and refrigerate for two hours.
11.Pour into serving bowls, sprinkle each with dill fronds and chopped hard-boiled eggs, and garnish with lemon slices if desired.

Family was happy with it.
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