Posted on 11/21/2006 9:56:19 PM PST by carlo3b
You are right -- I am :-) And I'm thankful.
Thank you Carlo.
Now I have to read these recipes.
..and this year, too many jackasses.. :)
Indeed I have, and they are deeeeeeeeeeeelicious.. and easy to prepare, once you have all of the proper equipment.. :)
I don't have a recipe for brussel sprouts - sorry ...
Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes.
Drain in a colander and toss with butter and salt and pepper to taste.
Makes 8 servings.
My mouth is watering...
..LOL..and ex-wives.. I am cooking for my ex as usual.. I can double your recipe I assume.. :)
Geeeze .. Remember "the more the merrier"' this was said by someone, but obviously not the cook.. :)
Piccadilly cafeteria
Here is a great recipe for the weekend after.
Pumpkin Pie Shake like Jack in the Box
3/4 cups whole milk
3 Tbs granulated sugar or Splenda
3 cups vanilla ice cream
3/4 cup canned pumpkin
3/4 teaspoon pumpkin pie spice (Penzey's is nice)
* Dissolve sugar or Splenda in milk
* Combine milk and sugar mix with ice cream, pumpkin, & spice in blender on high
* Blend until smooth Pour into 2 16 ounce glasses
* Garnish with whipped cream and a sprinkle of pumpkin pie spice
* Kick-it-up-a-notch by adding some rum or brandy
You reminded me of this.. yummmmm ... LOL
Combine water and cornstarch until dissolved. Add sugar and Karo and cook until thickened. Remove from heat and add Jello until dissolved.
Cut up strawberries in pie shell. Pour above mixture over berries and cool in refrigerator until jelled. Top with whipped cream and garnish with berries.
my late grandpappy's favorite Piccadilly desert,, the coconut custard pie number 2
APFEL STRUDEL This is the real apple Strudel
It won't take long for you to discover this wonderful German pastry is a bit time consuming to make, but it can be a lifelong memorable experience, especially if you make it with the kids or a friend.
My great grandmother had a few neighborhood lady friends that were from Austria and Germany, and although they were still as active with their families as my Nanny was, they would get together often. And when they did, it was usually around the holidays, or my birthday. What they could do in a tiny kitchen, with battered and dented equipment would just take your breath . . .
When this group of ladies would have what they would call a Strudel klatch, and it was held at our house, I would be invited to help. I was still fairly young at the time. It was and still is one of my fondest memories of my childhood. Nanny never made Strudel by herself. I became an integral part of this wonderful gang, but as the ladies began getting older, we found it more difficult to get one of them to help. Soon it was just her and I.
We would chop apples together, stretch the dough together, and roll it up and bake it together.
As she got very old, into her mid 90's and start to sit a lot and rock, I would ask her for her Strudel, and she would fuss and complain, but soon she and I were singing with flour everywhere. I had to plan theses days because I was now busy with work and a new family, but I never regretted those special times and would give anything to be with her just one more time . . . (There is never enough time to spend with loved ones, trust me my dear friends, please don't pass up a moment.)
Start a new and wonderful tradition in your family . . . and on the eve of Oktoberfest, or anytime . . . create a memory.
Apfel Strudel
Set oven to 350 degrees.
Generously butter 2 large baking sheets (not lard or shortening)STRUDEL DOUGH
- 2 cups sifted all-purpose flour
- 1/3 teaspoon salt
- 1 small egg, beaten
- 2 teaspoons cooking oil
- 3/4 cup lukewarm water
1. Sift flour and salt into a large bowl and make a well in the center.
2. Add the beaten egg and cooking oil, and mix well.
3. Stirring constantly, gradually add the lukewarm water. Keep the mixture a smooth paste and keep mixing until a soft dough is formed.
4. Turn dough (dough will be sticky) onto a slightly floured pastry board.
5. Hold dough above board and hit it hard against the board about 120 times. Dough will become smooth and elastic and leave the board easily.
6. Knead slightly and pat into a round. Lightly brush top of dough with cooking oil (not olive oil). Cover with inverted bowl and allow to rest 30 minutes. Meanwhile, prepare the following:FILLING for STRUDEL
- 1 cup butter, melted and set aside to cool
- 4 medium size cooking apples (about 1-1/2 pounds)
- 2 tablespoons Vanilla extract
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 1-1/2 teaspoons Cinnamon
- 1/2 teaspoon Allspice
- 2 tablespoons brown sugar
- 1 cup walnuts, chopped finely
- 2 teaspoons grated lemon peel (done with a zester, then diced fine. Or use a hand grater)
- 2 tablespoons butter
- 1/2 cups fine dry bread crumbs (about 2 slices bread)
- 2 tablespoons dark seedless raisins
- 3 tablespoons Currants
1. Wash, core, and pare apples. Cut into slices about 1/8 in. thick and put into bowl with vanilla extract and 2 tablespoons brown sugar. Toss lightly to coat slices evenly. Set aside for at least 30 min., tossing occasionally.
2. Mix together white sugar, cinnamon and allspice. Blend in 2 tablespoons brown sugar and set this mixture aside.
3. Chop walnuts and set aside. Grate Lemon peel and set aside. Melt 2 tablespoons butter in skillet and toss dry bread crumbs in butter until thoroughly coated.ROLLING AND STRETCHING THE DOUGH
1. Cover a table (about 48 in. by 30 in.) with a clean cloth, allowing the edges to hang down.
2. Sprinkle with about 1/2 cup flour, most of it in the center of the cloth.
3. Place dough in the center of the cloth and roll into a square. If necessary, sprinkle more flour under the dough so it doesn't stick. With a soft brush, lightly brush off any flour on top of dough, and brush top with cooking oil. (Oil aids in preventing holes during stretching.)
4. With palms of hands down, reach under dough to its center (dough will rest on backs of hands) and lift slightly, being careful not to tear the dough. To stretch dough, gently and steadily pull arms in opposite directions. Lower dough to table as you walk around table, pulling to one side and another, but not too much in one place. Keep dough close to table. (If any torn spots appear, do not try to patch.) Keep pulling and stretching dough until it is as thin as tissue paper.
5. With scissors, cut off thick outer edges of dough. Allow stretched dough to dry for a short time, not more than 10 minutes.FILLING, ROLLING and BAKING
1. Paint dough with 1/2 cup of the cooled melted butter.
2. Sprinkle the buttered bread crumbs evenly over 1/2 the buttered dough, in the center, leaving sides free of filling so they can be folded over the apples
3. Cover the crumbs with apple slices, sprinkle lemon peel over apples.
4. Toss on evenly the chopped nuts, raisins and currants. Sprinkle the spiced sugar mixture over the nuts and fruit.
5. Drizzle mixture with 1/2 cup melted butter.
6. Fold dough on 3 sides over the filling. Beginning at the narrow folded end of dough, grasp tablecloth with both hands. Holding it taut, slowly lift cloth, rolling dough over filling. Pull cloth toward you, again lift cloth, and slowly and loosely roll dough until it forms a large jelly roll.
7. Cut Strudel into halves, and lifting half on cloth, gently roll onto baking sheet. Brush off excess flour from each roll. Cut off ends of dough and pinch together so filling won't ooze out during baking. Roll may be shaped into a large circle or "horse-shoe" shape if desired. Brush top and sides with melted butter.
8. Bake at 350° for 35 to 45 min., or until golden brown. Baste and brush about 4 times during baking with melted butter.
9. When Strudel makes a crackling sound when touched, it is done. (The baked dough should not be smooth.)
10. Remove to cooling rack; cool slightly. Sift confectioner's sugar over top if desired. Cut in two-inch slices and serve warm.
"PLEASE......somebody at one time had a recipe for brussel sprouts that really took the "edge" off of them and they were terrific......any help with that would be appreciated...thx"
The key is to buy ones that were picked early and avoid the big, tough, bitter ones.
If you don't get Merry for the Holidays...
We're Cookin your Goose!!!!
Roasted Goose Stuffed with Caraway and Apples Kosher Salt and fresh ground pepper
- 1 Jumbo double goose breast, bone removed
- 1/2 dozen or so juniper berries, minced
- 1/2 teaspoon dry rosemary, or 1 teaspoon chopped fresh rosemary leaves
- 1/4 cup olive oil, plus 3 tablespoons
- 2 tablespoons red wine vinegar
- 2 medium onions, diced
- 3 Granny Smith apples, peeled, cored and diced
- 2 tablespoons caraway seeds
- 2 boiled potatoes, peeled and cubed
- 1/2 cup bread crumbs
- 1/2 cup fresh flat Italian parsley, chopped
- 1 dash cloves
- 1 egg
Dress goose breast out in a baking pan. In a separate mixing bowl, mix the juniper, rosemary, 3 tablespoons olive oil and vinegar and spread over the breast. Cover and refrigerate overnight.Sauté onions in the remaining oil over medium heat, and cook until transparent. Add the apples, caraway and boiled potatoes and saute an additional 10 minutes, or until apples begin to soften. Remove from heat and cool. Add the bread crumbs, parsley, cloves, and egg and season with salt and pepper.
Preheat the oven to 425 degrees F.
Wipe and pat dry the marinade from the goose. Spread out on cutting board, season with salt and pepper. Lay the stuffing out evenly over the goose and roll up like a jelly roll. Truss or tie with butcher twine roast in oven for 45 to an hour. Remove when internal temperature reaches 150 degrees F. Rest 10 minutes, before carving.
That sounds so good!!!!!! Thanks!
Thanks for the Goose recipe. I love to do goose for Christmas, but Thanksgiving is turkey day for us.
This is my own invention. All who have tried it say it's phenominal. And if I can do it, anyone can, it's easy.
BIKERTRASH'S PEACH PEAR PIES
(recipe makes two pies)
Ingredients: Two Boxes of Pillsbury Pie Crusts, (or homemade)
Three Cans of "Wilderness" Brand Peach Pie Filling, (or equivalent)
Two Cans of Pears in Heavy Syrup, (halves or slices)
One Stick of Butter
Sugar
Cinnamon
Instructions:
1. Preheat oven to 425 degrees.
2. In nine inch, glass, deep, pie pans, (do NOT grease), press bottom crusts firmly against bottoms and sides. Leave about 1/4 inch stick up around sides, fix leaks.
3. Butter top of bottom crusts with 1/2 stick butter each.
4. Sprinkle sugar and cinnamon to taste on butter, (easy does it).
5. ***Spoon in 1 1/2 cans of peach filling into each pie.
6. ***Lay pears on top of peaches, one can each.
7. Pour in as much pear juice as possible into each one, stopping about 1/4 inch below top of pans.
8. Sprinkle sugar and cinnamon to taste on top of fruit, (easy does it).
9. Lay on top crusts and tuck edges behind part of bottom crust that is sticking up above pan, pinch crusts together and finger the edges.
10. Sprinkle sugar and cinnamon to taste on top of top crusts, (easy does it).
11. Cut 8, one inch slots equally spaced in each top crust.
Baking:
Bake for 10 minutes at 425 degrees then reduce heat to 350 degrees and bake an additional 20 to 35 minutes. Watch edges of crust to judge when they're done.
*** Depending on depth of pans, adjust amounts to allow as much pear juice to be added as possible, as pear juice is what sweetens the pies.
Happy Thanksgiving all.
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