| What's your favorite kind of pie? |
| Apple |
|
22% |
[ 8 ] |
| Cherry |
|
5% |
[ 2 ] |
| Peach |
|
8% |
[ 3 ] |
| Pumpkin |
|
22% |
[ 8 ] |
| Some other kind you're going to tell us about |
|
41% |
[ 15 ] |
|
| Total Votes : 36 |
|
|
|
|
|
|
|
|
 Posted: Sun Jan 23, 2005 12:06 pm
Kyoki meanders in with her box and a basket of fresh baked bread. "There." Setting the bread on the counter, she looked about for the butter and knives.
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Jan 23, 2005 1:49 pm
Here is the lasagne recipe that I promised. I'll include my thoughts in italics. And sorry, I don't have metric measurements for this one.
1 pound ground beef
1 pound ground pork (I like Jimmy Dean's Sausage, myself)
28 oz. canned tomatoes (I usually use diced so the chunks aren't so big)
12 oz. tomato paste
2 tsp garlic salt [I usually don't have this in my kitchen and use 1 to 1 1/2 tsp garlic powder and then add salt to taste)
1 1/2 tsp oregano
1 tsp basil leaves
1 cup grated parmesan cheese
12 oz. shredded mozzarella (I use way more of both cheeses because I like it cheesy!)
12 oz cooked lasagne noodles
Cook and stir meats until brown. Drain fat. Add tomatoes; break up with fork. (unless you use the diced ones then you don't need to) Stir in tomato paste, garlic salt, oregano, and basil. Heat to boiling. Reduce heat; simmer uncovered 20 minutes or until the consistency of spaghetti sauce. (I find it never really takes 20 minutes)
Heat oven to 350 degrees. Set aside 1 cup of meat sauce and 1/2 cup of mozzarella cheese. In ungreased baking pan (13x9x2) alternate layers of noodles, sauce, and cheese. Put saved sauce and cheese on top with 1/2 cup parmesan.
Bake 45 minutes. Let stand 15 minutes before cutting so the cheese can set.
I'm really generous with the cheese. I'll just buy a two pound bag of pregrated Mozzarella and grab handfulls out of there to layer with. And I don't measure the parmesan 'cause I just take the green can of pre-grated stuff and shake it over the layers.
See. Didn't I say it was easy? You can make it up ahead of time and keep it in the refrigerator, until you need it. But if you do that, it may need slightly more cooking time due to the fact that it was chilled.
See over there, on the serving table. There are samples for everyone! heart
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jan 25, 2005 11:36 am
Wow! You can tell that the chef's slacking off when she's over in the corner at her desk munching on a GaiaBurger! (mmmm! Extra pickles!)
Let's fire up the Lappy 486 and see what we've got on hand in the kitchen!
Oh. sweatdrop Not much. Mostly just breakfast items.
I've got it! We'll have a quiche bar tonight and then I can use up all the almost-past-their-prime veggies and such! And it's easy. All I have to do is to get some pie dough mixed up so that it can rest in the fridge. We don't want those nasty gluten strands toughening our dough, do we? 3nodding
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jan 25, 2005 4:48 pm
A quiche bar sounds lovely. surprised
*sits at the table and waits, long before the food's even started being made*
...
*takes out a book and starts reading as he waits* <3
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jan 25, 2005 5:55 pm
Okay... let's put together the fillings....
egg and bacon and swiss and onion and cream in one....
just egg, cheddar cheese and cream in another...
egg, broccoli, cheddar, cream and ham cubes in that one...
Off they go into the crusts and into the oven.
Time to take a break and bring DV some coffee to enjoy with his book.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jan 25, 2005 7:33 pm
Thanks! ^_^ <3
*sip*
*looks over towards the oven*
Looks great. smile
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jan 25, 2005 7:59 pm
Let's pull these out to cool a bit. By the time I get back from DYBIM, it should be perfect!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jan 25, 2005 8:30 pm
*Waits so, so patiently* crying
Hungry~...
*pouts a little, then decides to help set the table while he waits*
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jan 26, 2005 6:18 am
Sweetie, you didn't have to wait for me. Once the food is out, go right ahead and serve yourself! redface
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jan 26, 2005 7:14 am
Food...So...goood...
Lord, I'm sounding like John F Kerry.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jan 26, 2005 9:59 am
Usagi Zendrake Sweetie, you didn't have to wait for me. Once the food is out, go right ahead and serve yourself! redface Hm, it is okay to start before everyone has arrived when dealing with hot food... But at the time, it was too hot and I didn't want to burn my mouth. gonk
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jan 26, 2005 10:13 am
Mmm, Egg-Pie....
*eats some of the cheese quiche*
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jan 26, 2005 11:07 am
Since we were talking crust, here's my recipe for generic pie crust. You can use it for quiche or regular pies since it is plain, with no sugar or savory components.
Pastry Crust for a 9 inch pie
(Makes 2 crusts)
2 1/2 cups all purpose flour
1/2 tsp salt
3/4 cup shortening
6 to 7 tbl cold water (this is an approximate amount due to the fact that moisture content in flour and conditions can vary)
In a large bowl, mix flour and salt. Cut in shortening until mixture resembles coarse meal or small peas. Sprinkle water 1 tbl at a time over flour mixture, mixing lightly with a fork until pastry holds together. Gather into a ball and cut in half.
Rest crust dough for between half an hour and an hour covered in the refrigerator. This allows the gluten that has been developed to relax. This does many things - it allows the moisture to be absorbed into the flour, it keeps the crust from shrinking upon baking, and it makes the crust flakier.
Roll out several inches larger than your pie pan. If you have the time, you can rest it again after rolling... but I usually don't. redface
Bake according to whatever recipe you're using for the filling.
OH! And in my family we have a tradition of taking the crust that isn't used for the pie and making "crust cookies" out of it. Cutting up the odd bits and shapes and putting cinnamon and sugar on them, then baking them in the oven until lightly browned.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Wed Jan 26, 2005 3:48 pm
*Is taking notes IRL to fill in her recipe box*
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Jan 28, 2005 12:37 pm
And you're looking at the guy
whose eyes can't deny
that he wishes he was somewhere else tonight.. (yell help)
Mmmm... coffee for the new Mods.
What is it today. The entire DYBIM group seems to be suffering from a case of extreme ennui. Maybe I should bring them some coffee too.
*makes up tray with coffee and cookies, heads out the door*
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Reply
