Omg. Pancakes and waffles are so amazing.
I want to cook pancakes and waffles and eat them with MickeyLee and Nudie.
I want to cook pancakes and waffles and eat them with MickeyLee and Nudie.
Recipes...
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nudeyorker
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nudeyorker
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I'm not big at making hot dogs at home either but they have some decent brands that don't contain the nitrates that I buy to BBQ sometimes, but I'm sure it would also be good on sausages or kielbasa too.
here are some other idea's although I agree with nudies first response::
What to Eat with Chow-Chow Relish | 21 Ways to use Chow Chow
What to Eat with Chow-Chow Relish | 21 Ways to use Chow Chow
not a recipe... but so recipe related
food porn rage.
some random posts pictures of delicious foods.
you are all "i want to do the thing!"
some random has not posted recipe for thing
:grumpy::cry:
solution? google image search!
search image.. click on blog.
blogs always have the recipe.
tada!
i know how to make the thing :13:
food porn rage.
some random posts pictures of delicious foods.
you are all "i want to do the thing!"
some random has not posted recipe for thing
:grumpy::cry:solution? google image search!
search image.. click on blog.
blogs always have the recipe.
tada!
i know how to make the thing :13:
In the oven now (got about fifteen minutes). Looks/smells good.
Thanks!
PS- Been making this apple one forever and it's always good. It's got cheese and nuts in the topping. Found it on Allrecipes.com as "Country Apple Cobbler", but it looks like they've pulled it or something.
nudeyorker
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I've been to Greece many times and am a great admirer of the people and culture and especially the food. I had a dream about Greece last night and Pastitsio (meaning made from pasta) in particular so I'm making a batch now.
The beauty of this dish is it can be made so many ways either vegetarian (I always make it when vegetarians are coming to swim and/or dine) I've also made it with mussels, octopus, squid, shrimp, lamb but I prefer the traditional recipe using beef and pork the best.
Classic Pastitsio
You will need a 13X9" baking dish
1 TBL olive oil
1 peeled clove of garlic
1 1/2 pounds ziti or elbow macaroni
3/4 cup grated kefalotyri or Parmesan cheese
2 1/2 cups beef tomato sauce (recipe to follow)
1 tsp fresh oregano
2 cups Salta Besamel (recipe to follow)
2 lg eggs slightly beaten
Prepare your pan by spreading the olive oil in the pan and rubbing a clove of garlic over the bottom and sides.
Bring a pan of slightly salted to a boil and boil your pasta until tender about 12 minutes; drain and add half to the prepared dish. Sprinkle half the cheese over the pasta and then add you beef tomato sauce over it.
Beef tomato sauce With two TBL olive oil in a large frying pan brown 2 cloves of finely chopped garlic and 1 medium chopped onion until browning and translucent. Add a pound of finely chopped beef (I prefer sirloin for this)+ 8 oz ground pork; Cook until browned. In a large pot add two cups finely chopped tomatoes with the skins removed and if you feel like it throw in some sauteed mushrooms. Add two TBL sun dried tomato paste and 3/4 cup Mavrodaphne wine, 1 large bay leaf, 1 cinnamon stick and 1 tsp salt and a couple of grinds of black pepper. Bring to boil and simmer for an hour. Cool for an hour and remove cinnamon stick and bay leaf and pour over your pasta and sprinkle on the fresh oregano. (I usually make this the day before, if I'm organized I freeze a batch as it keeps in the freezer just fine for a few months)
Now back to your Pastitsio...
In a mixing bowl combine your Salta Besamel (White sauce) and eggs
Salta Besamel
3 TBL butter
3 TBL flour
1 1/2 cups milk
A pinch of salt
A good grind of fresh nutmeg
Melt the butter in a saucepan until foamy on med/high and add flour and whisk until smooth reduce heat to medium and add the milk and whisk until
smooth and grate in your nutmeg and add salt.
Add the remaining pasta over the top and spread the besamel egg mixture over the pasta and sprinkle the remaining cheese over the top and bake in a preheated 350 degree oven for 50'ish minutes (depending on your oven) until golden on top and crispy around the edges of the pan. Remove from oven and let cool for 15 minutes to let it set slightly before cutting and serving.
(I know someone who prefers to use plain greek yogurt instead of the Salta Besamel)
The beauty of this dish is it can be made so many ways either vegetarian (I always make it when vegetarians are coming to swim and/or dine) I've also made it with mussels, octopus, squid, shrimp, lamb but I prefer the traditional recipe using beef and pork the best.
Classic Pastitsio
You will need a 13X9" baking dish
1 TBL olive oil
1 peeled clove of garlic
1 1/2 pounds ziti or elbow macaroni
3/4 cup grated kefalotyri or Parmesan cheese
2 1/2 cups beef tomato sauce (recipe to follow)
1 tsp fresh oregano
2 cups Salta Besamel (recipe to follow)
2 lg eggs slightly beaten
Prepare your pan by spreading the olive oil in the pan and rubbing a clove of garlic over the bottom and sides.
Bring a pan of slightly salted to a boil and boil your pasta until tender about 12 minutes; drain and add half to the prepared dish. Sprinkle half the cheese over the pasta and then add you beef tomato sauce over it.
Beef tomato sauce With two TBL olive oil in a large frying pan brown 2 cloves of finely chopped garlic and 1 medium chopped onion until browning and translucent. Add a pound of finely chopped beef (I prefer sirloin for this)+ 8 oz ground pork; Cook until browned. In a large pot add two cups finely chopped tomatoes with the skins removed and if you feel like it throw in some sauteed mushrooms. Add two TBL sun dried tomato paste and 3/4 cup Mavrodaphne wine, 1 large bay leaf, 1 cinnamon stick and 1 tsp salt and a couple of grinds of black pepper. Bring to boil and simmer for an hour. Cool for an hour and remove cinnamon stick and bay leaf and pour over your pasta and sprinkle on the fresh oregano. (I usually make this the day before, if I'm organized I freeze a batch as it keeps in the freezer just fine for a few months)
Now back to your Pastitsio...
In a mixing bowl combine your Salta Besamel (White sauce) and eggs
Salta Besamel
3 TBL butter
3 TBL flour
1 1/2 cups milk
A pinch of salt
A good grind of fresh nutmeg
Melt the butter in a saucepan until foamy on med/high and add flour and whisk until smooth reduce heat to medium and add the milk and whisk until
smooth and grate in your nutmeg and add salt.
Add the remaining pasta over the top and spread the besamel egg mixture over the pasta and sprinkle the remaining cheese over the top and bake in a preheated 350 degree oven for 50'ish minutes (depending on your oven) until golden on top and crispy around the edges of the pan. Remove from oven and let cool for 15 minutes to let it set slightly before cutting and serving.
(I know someone who prefers to use plain greek yogurt instead of the Salta Besamel)
nudeyorker
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need some good chicken ideas....
preferably boneless, skinless, chicken breast ideas
Chicken Kiev is one of my favorite things to do with a boneless/skinless chicken breast. I'm sure you can find a recipe on line but if you want it I'll post mine.
I looked up some of the recipes for chicken kiev and most of it lends itself to this compound butter that contains herbs usually tarragon, basil, or parsley. Does this-at least in my mind this will-make it really herbaceous. Is this the case with how it taste?
nudeyorker
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I am excited about making pancakes actually this weekend for breakfast. I'm going to top them with spiced apples. Sounds really yummy to me.
homemade cinnamon rolls. I've been reading over a few recipes and man I seriously don't think I have the equipment to make them. I need either a full kitchen aid mixer, a food processor that can mix up dough, or some other device or utensil I don't feel like buying just to make these yummy bastards.
OhWiseOne now that would negate me having my to buy any extra gadgets but where is the fun in buying frozen cinnamon buns or prepackaged ones?