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The Vouched Recipes Thread

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charby:
Please post your vetted recipes here. (eventually the 1st post will be a list of the recipes listed)

Ideal would be for member that tried out a recipe posted by another member and it was a hit.

This eventually will be a table of contents post.

Please don't comment on posts in this topic, recipes only. Okay to put helpful hints or taste discription with the recipe.

Please post the recipe as text and include a url in the end of there is one. Do not just post a url since links do change or expire.

Thanks!

zxcvbob:
Here's a canning and preserving recipe.  It's by far the best picante sauce recipe that I've found, and it does not require a pressure canner.

Chile Salsa
(from USDA bulletin 539)  yield: 6 to 8 pints

5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 tsp salt
½ tsp black pepper

Roast and peel peppers if they have tough skins (not necessary for jalapeño or Serrano), remove seeds and stems, chop.  Scald and peel tomatoes; chop.  Combine all ingredients in large saucepan.  Bring to a boil and simmer 10 minutes.  Ladle into pint jars, leave ½ inch headspace.  Adjust lids and process in boiling water bath for 15 minutes.

Notes: I generally use all jalapeños and don't remove the seeds.  You can safely substitute bottled reconstituted lemon juice for vinegar in canning recipes, and I find that ½ cup bottled lemon juice plus ½ cup white vinegar tastes better than using all vinegar (or all lemon juice.)

K Frame:
INSTANT POTATO GNOCCHI

Millcreek originally posted this gnocchi recipe that uses instant potato flakes. Recipe with pictures, videos, and sauce recipes is here: https://skillet.lifehacker.com/instant-potatoes-are-the-key-to-quick-delicious-gnocch-1797566583

It's absolutely fantastic.

1 ½ cups of plain instant mashed potato flakes
2 tablespoons unsalted butter
2 large eggs
1 cup milk
¾ cup all-purpose flour, plus more for dusting

Add the milk and butter to a small saucepan over low heat. When the butter has melted, add the potato flakes and stir to combine. You should have a dry, crumbly lump of mashed potatoes in your pan. Let it cool to room temperature.

Turn it out on a silicone baking mat or wherever you like to knead dough. Yes, you’ll need to knead here, but only in the slightest. Combine the potato and butter mixture with the egg and flour, and knead it until fully combined. If it’s sticky, dust it with a bit more flour.

Divide the dough into 4 equal sized portions, and get rolling. We’re after something resembling a rope, about ¾ inch thick.

Cut the ropes into ¾ inch thick pieces and set them aside for now, because you need to grab a fork.

The signature look of gnocchi can be obtained with an inexpensive unitasker— the gnocchi board — but the tines of the common dinner fork work equally well. Press one of the dumplings with the side of your thumb and press it into the tines. The gnocchi will flatten out a bit, so you’ll need to roll it back into a sort of half moon shape.

To cook, drop in boiling, salted water. Once they begin to float, boil for 30 more seconds and then drain. Serve with your favorite sauce.

K Frame:
CRANBERRY PECAN PIE

One of the best pie recipes I've ever had. The tartness of the cranberries cuts the heavy sweetness of the other ingredients.

Pie Crust:
6 tablespoons shortening
1-1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup all-purpose flour
1/2 teaspoon salt


Filling:
3 large eggs
1 cup light or dark corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh or frozen cranberries, thawed
1 cup chopped pecans

Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight.

Preheat oven to 425°.

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge.

In a large bowl, whisk first five filling ingredients until blended. Stir in cranberries and pecans. Pour into crust.

Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving.

If desired, serve with whipped cream. Yield: 8 servings.

Brad Johnson:
BUTTERMILK CORNBREAD

1-1/2 c. yellow cornmeal
1/2 c. flour
2 tsp aluminum-free baking powder
1/2 tsp baking soda
1 tsp sugar
1 tsp salt
2 eggs
1-1/2 c. buttermilk
1/4 c. oil (anything clear and relatively tasteless) or bacon drippings (pork fat rules!)

Preheat oven to 450.

Combine ingredients in a large mixing bowl. Pour into a greased baking dish. Bake for 20-25 min or until GB&D. Let stand 10 min to cool before serving. Preferably with butter. Lots and lots of butter.

Brad

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