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 Posted: Mon Apr 03, 2006 8:27 am
Yea I know, well I never thought of it as a breakfast food we all ways had it for dinner but I guess it would work for breakfast. Still tring to get the recipe from my dad i will call him tonight after I get home from work.
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Posted: Mon Apr 03, 2006 8:33 am
Well, it vaguely puts me in mind of strata...but that's usually like a savory bread pudding. Eggs, bread chunks, cheese, meat of some sort...
Give it an hour and poof it's food!
biggrin
Can't wait to see the recipe, hon.
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Jiggalicious generated a random number between
1 and 10 ...
2!
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Posted: Mon Apr 03, 2006 5:09 pm
Must remember to post recipes for Dev. Must remember to post recipes for Dev.
MUST REMEMBER!!! gonk
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Posted: Tue Apr 04, 2006 7:56 pm
OK here is the infamous gizzy riecipe(sp i know):
1 CUBE OF BUTTER
1 CUP OF FLOUR
1 CUP OF MILK
4 EGGS BEATEN UNTIL WHIPPED
MELT 1/2 CUBE OF THE BUTTER IN A CAST IRON SKILLET( OR ANY OTHER OVEN WEAR) (don't let the butter get scorched just melted) MIX OTHER HALF OF BUTTER, FLOWER, MILK, AND EGGS TOGETHER, AFTER BUTTER IN SKILLET IS MELTED POUR EGG MIXTURE IN PAN OVER THE MELTED BUTTER, BAKE FOR 10 TO 15 MINUTES.
It should rise but it may not due to alt. when we were living in Livermore it rised but when we moved to the mountains my mom couldn't figure out how to adjust for the alt. so it didn't rise we didn't care it tasted just as good to us. We use to put syrup over it. Well thats it.
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Posted: Tue Apr 04, 2006 8:09 pm
So what's the texture like? Cakey? It sounds like it might be like a pancake in a pan almost?
*pokes and tugs at your pants leg, curiously*
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Posted: Tue Apr 04, 2006 8:12 pm
Well I never thought of it that way I guess it could be I don't know but it was soo good, Now I HAVE to go buy a skillet so I can make it. Yummy
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Posted: Sat Apr 08, 2006 2:12 pm
I'm waiting for my lovely friend, S. We're going to go out of town to visit some friends, and dine at a little hole in the wall that's got fried chicken to die for...and pecan pie you'd slap your grandma for.
Before ya get fussy about the granny slapping, please know I'm quoting someone else. 3nodding
Anyway, I was actually going to post the Spinach Stew recipe I mentioned earlier, for Dev.
So, without further ado...*looks down to the next post*
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Posted: Sat Apr 08, 2006 2:18 pm
Spinach Stew
Makes 6 Servings
This stew is popular in Ghana and is quick to prepare.
1 cup pumpkin seeds, shelled and toasted
1/4 cup water
3/4 cup vegetable oil
1 small yellow onion, peeled and chopped
1 small tomato, sliced
1/2 cup tomato paste
1 lb. fresh spinach, cleaned and chopped, or 1 10 oz pkg frozen
chopped spinach, thawed and squeezed dry
1/2 tsp. cayenne pepper
1 1/2 cups uncooked long grain rice
Place the pumpkin seeds and water in a food processor or blender and process until a smooth paste forms.
Heat the oil in a large skillet or pot over medium-high heat. Add the onion. Saute for 2minutes, or until golden brown and soft. Add the pumpkin seed paste, tomato, tomato paste, spinach, pepper and salt. Stir to combine. Reduce the heat to low, cover and simmer for 30 minutes.
Meanwhile, prepare the rice according to the package directions. Serve the stew over the rice.
This recipe is from Angela Shelf Medearis's The Ethnic Vegetarian
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Posted: Sun Apr 09, 2006 7:35 pm
eek That sounds so good.
*Plots trip to grocery*
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Posted: Sun Apr 09, 2006 9:13 pm
Actually, it was very good. I had to make it tonight. biggrin
Let me know how you do with it!
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Posted: Mon Apr 10, 2006 11:50 am
I am a big cake baker. I use to have all my family recipies but I lost them. I think that is one of the harder things I have to deal with in being disowned is the loss of connection to family. When Mom died I got a little of my stuff Dad trashed the rest he won't speak to me and he has all of my recipie books.
Theese are the main ones we made...an almond poundcake, chocolate poundcake, japanese fruit cake - which is a turn of the century cake....I can get that recipie again it first appeared in Mrs. Dulls cookbook in like 1875...its a layer of spice cake with raisens, a layer of coconut lemon spread, a layer of white cake, then more spread, then a final layer of spice cake, then it is iced with a boiled white icing that gets crystalized and crunchy as it ages...which I adore.
more later on savory foods
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Posted: Mon Apr 10, 2006 3:47 pm
[ Message temporarily off-line ]
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Posted: Mon Apr 10, 2006 4:13 pm
SCOOBY DEW Just in case you didn't catch it the first time around: 32 ounces Mountain Dew 20 ounces Code Red 10 ounces Lipton Raspberry Iced Tea Mix in rounding order to achieve desired color outcome of blood red with ice. Sip sparringly as the concentration of caffeine is liable to make you dry hump lawn gnomes.
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Posted: Mon Apr 10, 2006 4:28 pm
Oh you guys are so awesome. I can't wait to see what else comes up in here.
I've still got a few recipes to post for Dev, but I'll also post a few non-vegetarian ones as well.
Mouse, my ex was quite into baking. So much so he dropped a PhD in Computer Science with an emphasis in AI to do so. However, he's now in San Fran trying to find a job in his old field, since baking doesn't pay so much.
I wonder what he'd make of these. His new gf is also a baker, but I think she's sticking with it. So he's having his cake and his computers too. Lucky guy.
I can't wait to hear your savory stories.
And Pilbo, make me a Scooby Dew, I'm going to need it. 3nodding
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Posted: Mon Apr 10, 2006 6:53 pm
My Grandmother's Chicken pot pie -
I know this one by heart, its simple and easy to make.
1 whole chicken fryer
1 can of mushrooms
1 boiled egg
1 tsp or so cornstarch
homemade biscuits - I am southern so I use the white lilly brand self rising flour, it has a recipe on the back and makes the best biscuits .... I make one batch as on the back but any thing can work - bisquick or even gasp canned if you have to
so here is the deal
boil the fryer untill it is cooked, reserve the stock and let cool, pull all the meat off the bones and tear into bite sized chunks
take 2-3 cups of the stock, in a boiler thicken with 1tsp of cornstarch, its best to mix the cornstarch with 1tbl of cool water into a paste before you put it into the stock to prevent clumping, salt and pepper to taste, add 1 boiled egg chopped coarse, cook over a medium heat untill the stock thickens into a nice sauce, add more cornstarch if needed, it should get nice and thick in a few minutes stir it alot, add the drained can mushrooms
in a deep glass baking dish put the chicken and pour the stock over it
make the biscuits and place them on top of the chicken, use little pieces to cover the edges
bake at 350 for 20 minutes untill the biscuits brown and the sauce bubbles in the crack
cool 5 minutes
munch!
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