Posted on 11/15/2008 7:45:57 AM PST by tsmith130
Thanksgiving is just around the corner so I thought it would be fun for people to share their favorite recipes.
Take one and/or leave one. ;o)
At least you’re in Cleveland.
I’m from Brook Park and stuck in Detroit.
Sounds like you have picked the best “Turkey” recipe though.
If you like chocolate cake; this is the one for you. You will never bake or eat another one if you follow this recipe exactly as my aunt intended. The most important thing is to make sure you ice the cake when it is hot out of the oven; so you might make the icing before the cake comes out.
Chocolate Sheath Cake
(Virginia Retz)
Cake:
2 Cups Flour ½ Cup Buttermilk
2 Cups Sugar 2 Eggs (Beaten)
1 Stick Butter ¾ tsp. Cinnamon
¼ Cup Crisco (Solid) 1 tsp Vanilla
4 Tbs. Hershey’s Cocoa 1 tsp Baking Soda
Icing:
4 Tbs Hershey’s Cocoa ! Box Powered Sugar (Sifted)
1 Stick Butter 1 tsp Vanilla
6 Tbs. Milk I Cup Pecans (Optional)
Cake:
Sift together 2 cups flour and 2 cups sugar. Set aside. In a saucepan, mix 1 stick butter, ½ cup Crisco, 4 Tbs. cocoa and 1 cup water. Bring to rapid boil and boil only a FEW SECONDS. Pour over flour sugar mixture. Mix well. To this add: ½ cup buttermilk, 2 beaten eggs, ¾ tsp. cinnamon, 1 tsp.vanilla and 1 tsp. soda. Mix Well. Pour into a greased jelly roll pan or greased baking pan with ½” sides. Bake 15 minutes at 350 degrees.
Icing:
Mix in saucepan 4 Tbs cocoa, 1 stick butter and 6 Tbs milk. Bring to a rapid boil and cook a few seconds. Add 1 Box of sifted powdered sugar. Mix well and add 1 tsp vanilla and 1 cup pecans (optional). Beat well and spread over hot cake. (THIS IS IMPORTANT, MAKE SURE CAKE IS HOT). Cut into squares the size of brownies.
Here is a really quick and easy dessert recipe. Enjoy
Tartoni
2 Eggs 1 Box Graham Crackers
1 Cup Sugar 1 tsp. Vanilla
1 Pt. Whipping Cream
Beat eggs separately very stiff. Add ½ cup sugar, beaten in carefully to each (whites and yolks). Mix whites and yolks. Beat cream stiff and fold into eggs. Add vanilla. Roll or smash graham crackers. Cover bottom of long, flat baking dish with crackers. Pour in egg mixture. Put thin layer of crackers over it. Chill in refrigerator for several hours. This recipe doubled serves 10-12.
Here’s a few real ones from one of my favorite restaurants in NYC—especially the Turkey in a hurry, turkey hash, , and the 21 burgers and the mini 21 burgers and 21 sauce , which can be used, of course, on the big burger as well.
http://www.orient-express.com/web/onyc/onyc_c3d_recipes.jsp The Caesar salad is good too but the old one was better-check out the “21” cookbook for Michael Lomanaco’s Caesar he made while there in the 80s.
Also, a former Clevelander should be craving Coney Island dogs-at least Detroit is good for that-here’s a recipe-get some good hot dogs (Koegel or equivalent-cook’em up put ‘em on buns w/chopped raw onion and yellow mustard, and this Coney sauce from Koegel’s website- some other of their recipes are good too
http://www.koegelmeats.com/select.cgi?ID=000028
cheers and happy Thanksgiving
My dad used to stop at “Steve’s Hot Dog Inn” for a dozen Coney’s when I was a kid. We loved them.
I think it was down by West 42nd but I’m not sure. I do remember seeing the place and it was a hole in the wall, but the best Coney’s in the world!
I’m going to treat myself with that recipe! Thanks!
(in Detroit, a Coney Island place is just a family restaurant. Not like Steve’s!)
There was/is the Original Hot Dog Inn (AKA Old Fashioned Hot Dogs) at Randall and Lorain ( around W. 41) and Steve’s at 5004 Lorain. Both still open-Steve’s is 24/7 still. I go there every time I’m in town -last time (2 yrs ago)at 9 AM for 3 coneys w/ chili mustard and onions and a “pop” for breakfast.
That’s my parent’s old neighborhood-around W.58th. I grew up on W.140 near Lorain-it was a big treat for us as kids if Dad decided we’d get some Coney Islands from Steve’s (1 or 2 times a year usually summer) He’d write down all our order-and ask my grandparents-my Mom’s parents—who lived down the street for us-They were Hungarian-my grandpa was always up for 2-3 dogs-telling my dad in his imperfect English, when he asked what toppings he wanted to “shoot the work!”
Ever tried adding a can of Dinty Moore Beef Stew or a can of Chili to your mac and cheese? It make a box of macaroni and cheese into a couple of pretty good meals!
I meant my grandparents lived down the street FROM us, of course-I’m blaming any typos in my post on you for bringing up these memories and making me so hungry ; )
BTW-Steve used to work at the Hot Dog Inn, which was open when my grandpa came to Cleveland in 1927. Steve started his own place 10 blocks west of the original around 1955. If you look at the credits from some seasons of the Drew Carey Show-Drew, a big fan of Steve’s, poses in front of Steve’s.
If you live in Motown-lot’s of good Coney places in Mich.-also Ft. Wayne IN has Coney Island (since 1914) I lived there a while and Coney Island is excellent-also Tony Packo’s in Toledo for their Hungarian Hot Dogs and terrific Hungarian stuffed cabbage— just about as good as my mom’s (don’t tell her)
My kids won’t. If I do ANYTHING to their mac ‘n cheese, they get bent out of shape. And I like to do stuff to mac ‘n cheese. Its a great starting point for an easy casserole.
I guess they just like “bland”.
Daddy always said that Steve’s beat the Hot Dog Inn, hands down.
Needless to say, I want to go home.
*sniff*
No matter how good the Dogs are here, there’s no place like home.
My dad, who liked the Hot Dog Inn well enough, also said Steve’s was much better. (You’re not one of my sisters are you? ha ha)
Cleveland’s not the same anymore in a lot of ways, but 30 -some years after I left, it’s still home.
I mentioned Michel Lomanaco’s Caesar Salad recipe-I thought I had it available-it’s good.
CAESAR SALAD
Michael Lomonaco - New York City
Yield: Serves 4
DRESSING:
2 large raw egg yolks (optional)
6-7 large cloves garlic, peeled
3 tablespoons Dijon mustard
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 cup extra-virgin olive oil
1 (2-ounce) can anchovy fillets, chopped
Salt and freshly ground black pepper to taste
1 head romaine lettuce, cleaned, dried, and torn up small-take out any “ribs”
1/2 cup freshly grated Parmesan cheese (the good stuff-fresh grated)
1 cup croutons (optional)
In the bowl of a food processor fitted with a metal blade,
combine the egg yolks, garlic, mustard, lemon juice, vinegar,
and Worcestershire. Pulse the mixture together until the garlic
is finely chopped. Then, while continuing to pulse, add the
olive oil in a very patient, slow, steady stream to produce a
smooth, creamy mayonnaise emulsion. Add the anchovies, pulse
for 30 seconds, and season with salt and pepper to taste. This
makes enough dressing for 8 servings. The extra dressing can
be stored in the refrigerator 3 to 4 days.
*To serve, place the romaine in a large salad bowl. Add the
Parmesan cheese and half the dressing. Crumble the roasted
croutons (if using)roughly over the salad. Toss thoroughly to coat the
greens evenly.
Chef’s tip:
If you want, you can make your own croutons from day-old sliced
French or country bread brushed with olive oil and toasted in a
250 degree oven until golden brown
I’m sure I’m a cousin somehow. LOL!
Pity we have to leave. They say home is where the heart is but a little of mine is there....
Geez that looks GREAT!
I'm HORRIBLE at cooking a turkey. Something always goes wrong (last year the element in my oven burned up, go figure) and this year I'm determined to cook a fantastic turkey.
I am wondering if you can brine a Butterball turkey? I read that you shouldn't brine a self basting turkey and looking at the label, Butterball has done something to their turkeys.
This is my girlfriend’s Grandma’s Sicilian Turkey Dressing.. It is delicious. She was from Sicily, then moved to Brooklyn, and this recipe is the culmination of 80+ years’ cooking experience.
Molto bene!
1 cup of rice, cooked
3 hard boiled eggs, diced
1 1/2 cup of bread crumbs
3 raw eggs
1 tsp. salt
1/8 tsp. pepper
1/4+ cup of olive oil
3 large onions, diced
3 slices of bacon, diced
3/4 lb. of ground beef or pork (Grandma used beef, but pork seems tastier)
1 thick (about 1/4 inch) slice of ham, diced
2 thick (about 1/4 inch) slices of Italian Genoa salami, diced
1 sprig of parsley, minced
2 stalks of celery, diced
1/4 cup of grated Parmesan cheese
1/2 cup of seedless raisins (Grandma did not use, but real good!)
Approximately 3 oz. of chicken broth (Grandma did not use, but it makes the dressing nice and moist)
1) Start cooking the rice and hard boiling the eggs while you do the steps below.
2) Mix the bread crumbs, raw eggs, salt and pepper in a large bowl. Set aside.
3) Simmer the onions in the olive oil in a skillet for about 10 minutes until soft, stirring occasionally. No need to brown them. Leaving most of the olive oil in the skillet, remove the onions and add to the bowl. Mix well.
4) In the same skillet, brown the bacon and meat (pork or beef) for about 5 minutes, separating the meat with a fork and stirring occasionally. The bacon and meat do not need to be thoroughly cooked since they will cook more later in the oven. Leaving most of the olive oil in the skillet, remove the bacon and meat and add to the bowl. Mix well.
5) In the same skillet, add the ham, salami, parsley and celery. Add some more olive oil if needed. Simmer for a few minutes, stirring occasionally, to take in the olive oil flavor and soften the celery a bit. Leaving most of the olive oil in the skillet, remove these ingredients and add to the bowl. Mix well.
6) Add the rice, hard boiled eggs, cheese and raisins to the bowl. Mix well. If the mixture seems a bit dry, or if you want moister stuffing, add some chicken broth, the amount to your liking.
7) Stuff the turkey, baking the dressing in the bird. Or put the dressing in a pan, cover with foil and bake in the oven for 45 minutes at 350 degrees. Remove the foil the last 15 minutes.
8) Mangia!!
I wouldn’t brine a Butterball, they already are brined.
My turkeys always turn out delicious, some years I deep fry ‘em, other years I oven bake, brining beforehand, then seasoning with a dry rub, then baking using Alton Brown’s recipe.
I always buy Shelton turkeys...they’re delicious, out of this world.
Ed
This is a rich cheesecake from Pioneer Woman. I think I would leave the nuts out. The gingersnap flavor would be good. I’ll put the site as the recipe is all spread out under the pictures.
http://thepioneerwoman.com/cooking/2008/11/caramel-pumpkin-gingersnap-cheesecake-so-there/
Thank you so much! I had a feeling it was already brined. Whew, almost blew it again! :)
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