Russ's Restaurant and Recipe Repository

[Rustyoznail]

Welcome all!

TxRad’s coffee shop has become pretty crowded recently with authors looking for a good meal, or just gloating about the one they had. Sometimes coffee and a doughnut just doesn’t cut it and with what we’re being paid to publish here, well, why shouldn’t we aim for some High Living?

This is the place for those recipes you really like, or even just cooking tips (like how to get the muddy taste out of catfish…) Preferably put down those recipes that are family favourites, not just copied off a website. They don’t have to be complicated. Simple is good. I like simple, and I’m sure some of the Cooking Virgins would appreciate it.

Try to write them so a complete novice can figure out how to make it, and remember we’re an international audience. Metric or imperial measures are ok, but try and explain any unusual ingredients or offer a substitute. Write a short description to head it, and any explanatory notes with the history at the end.

Tá an bhialann oscailte anois!

***edit*** Yes, I know. I’m using the archaic Northern Flemish spelling of restaurant. That’s my excuse and I’m sticking to it...
***Edit of the edit*** Oh, look! Someone edited my mistake. Thanks.

 

[Rustyoznail]

Creamy Chicken, Pancetta and Asparagus pasta

A deceptively simple to make, but hard to master meal for two.

INGREDIENTS
200g penne (tube) dry packet pasta (I’m assuming 12 minutes to fully cook pasta. Check the packet for times. Gluten free or fresh pasta is much shorter)
100g thinly shaved pancetta (or a good finely diced streaky bacon – not supermarket stuff)
300g chicken fillet (1/2 skinless chicken breast fillet or two thigh fillets)
10 stalks of fresh rosemary. (If you are picking it from a bush – use the older, dark green leaves.)
6 – 8 asparagus spears
50g grated fresh parmesan cheese
3 egg yolks (save whites for an omelette)
250ml double cream (or Kraft Philadelphia cooking cream if you can get it)
2 tablespoons chopped flat parsley
4 tablespoons (near enough is good enough) Olive oil
Salt & pepper

METHOD

Prepare everything before you start cooking! Timing is everything.
1) Put a pot with about 2 litres of water on to boil
2) Strip rosemary leaves from stalks. Place leaves in a bowl.
3) Dice pancetta into 1cm squares. If you have bacon, ½ cm cubes.
4) Cut chicken into 1 cm cubes
5) Snap each asparagus spear roughly 2cm from the cut end. It should break at the woody bit – toss out those. Cut remaining asparagus into 2 cm chunks.
6) Place cream, egg yolks, parmesan, 2 pinches of salt and 5 of pepper into a bowl. Mix well.
7) Put the pasta in the pot when water is boiling. Set a timer for twelve minutes.
8) Heat the oil in a large frying pan on high.
9) After two minutes reduce the heat under to frying pan to medium, and add the pancetta. Quickly stir to coat bits in oil, and try to separate them from each other.
10) After another two minutes add the rosemary. Stir to coat with oil. You’re aiming for the rosemary and pancetta/bacon to go crisp, but not burnt. Too much… The rosemary is likely to smoke like you won’t believe.
11) At the six minute mark add the asparagus to the pasta and the chicken to the frying pan. Stir both.
12) Keep stirring the ingredients in the frying pan to make sure the chicken loses its pink colour and is cooked through.
13) When the timer goes off, turn off the heat to both pans.
14) Drain the pasta and asparagus, then stir into the frying pan.
15) Add the egg mix and gently stir until it thickens and is a bit stringy from the melted cheese. The heat from the pasta will cook the egg.
16) After about two minutes stir in the parsley and serve immediately.

HISTORY

This evolved from a dish my wife had at a restaurant about 12 years ago. “How hard can it be?” I thought and basically made it up from what I remembered off the menu. Pretty hard to get it just right as it turns out. You want crisp rosemary leaves and slightly crisp pancetta.

 

[oggbashan]

Chocolate Cake

Chocolate Cake

Ingredients

CAKE
6 1/2oz (190g) plain flour
2 tbsp cocoa
1 tsp bicarbonate of soda
1 tsp baking powder
2 tbsp golden syrup
2 eggs,beaten
1/4pt (150ml) sunflower oil
1/4pt (150ml) milk

ICING
2oz (50g) butter
2 tbsp milk
4 tbsp cocoa,sifted
5oz (150g) icing sugar


Method


1.Line the bases of 2 8in(20cm) microproof dishes with a circle
of kitchen paper to cook (in microwave) or 2 greased and base-
lined 7in(18cm) sandwich tins.

2.Sift the flour,cocoa, bicarbonate of soda and baking powder
into a bowl .Add sugar and mix well.

3.Make a well in the centre, add syrup, eggs, oil and milk. Beat
well until smooth.

4.Spoon into dishes to cook.

WITH MICROWAVE (CONVENTIONAL OVEN SEE BELOW)

5.Cook on Full Power(100%) for 5 min.

6.Remove cake from microwave. Allow to stand for 3 min. Turn out
carefully and wrap tightly in cling film. Leave to cool on wire
rack.

7.Meanwhile make icing: put butter in a bowl, cook on Medium
Power(50%) for 2 min, or until well melted. Stir in cocoa, mix
well until smooth, cook for a further 1 1/2 min.

8.Stir in milk and icing sugar, beat until smooth. Leave to stand
until thickened.

CONVENTIONAL OVEN

5.Cook at 350F, 180C, Gas 4 for 25-30 min.

6.Turn out and cool on a wire rack.

7.Meanwhile make icing: melt butter, add cocoa and cook for 1
min.

8.Stir in milk and sugar and mix until smooth.

BOTH:

9.Sandwich cakes together with a little icing, swirl remainder
over the top of the cake, using a small palette knife.

 

[oggbashan]

Spotted Dick

"Spotted Dick" recipe.
Not recommended for dieters!

Ingredients:

100g fresh breadcrumbs
175g currants
75g self-raising flour
75 ml milk
75g shredded suet
50g caster sugar
finely grated rind of one lemon

A. Half fill a large saucepan or preserving pan (at least 20cm diameter) with water and put on to boil.

B. Put all the ingredients except the milk in a large bowl and stir well until mixed.

C. Add milk. Blend in well. Bring the mixture to a soft tacky dough.

D. Put dough on a clean floured surface and knead smooth. Make into a roll about 15cm long.

E. Put roll on a clean pudding cloth, or greaseproof paper or foil. Fold the edges together at the top, twisting the ends. Tie ends with string and attach both ends to a lifting loop.

F. Lower the roll into the pan of boiling water and boil for 2 hours.

G. Lift the roll out of the water using the string loop. Place on a wire rack over a plate to drain.

H. Cut the string and roll the pudding on to a warm plate. Cut into slices to serve with custard.

Edited for PS: I am not sure that suet is easily available in the US. You may have to source something else.

 

[OneAuthor]

OneAuthor's Pumpkin Roll

Ingredients

The roll:

3 eggs
1 cup (240 ml) sugar
2/3 cup (160 ml) canned pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup (180 ml) flour

The filling:

2 teaspoons margarine or butter
8 ounces (230 grams) cream cheese
3/4 teaspoon vanilla
1 cup (240 ml) powdered sugar

Preparation

* Preheat oven to 350 degrees F (180 C).

* In large bowl, combine eggs, sugar, pumpkin, baking soda, cinnamon, and flour.

* Spread onto greased cookie sheet.

* Bake for 15 minutes.

* Turn onto a towel (or large piece of either wax paper or parchment paper) which has been sprinkled well with powdered sugar.

* Roll up jelly-roll fashion.

* Let cool completely.

* Meanwhile, combine the filling ingredients in a separate bowl.

* When cool, unroll and spread on the filling. Reroll and refrigerate.

Note: If desired, sprinkle pecan pieces over spread filling before rerolling.

 

[Lori_the_Hoosier]

Seasonal soup for chilly nights

Pumpkin or Summer Squash, Apple, Sour Cream, and Gruyere Soup (serves 4)

Ingredients:

4 medium Summer squash, topped and scooped-out, reserve the flesh of the squash, but strain out the seeds (or 1 medium pumpkin, scooped-out and de-seeded, mashed, and set aside)
1 good sized tart apple, diced
1 sweet apple (Royal Gala or Pink Lady are ideal) peeled and diced
1 good-sized onion, finely chopped
1 clove garlic, crushed and chopped
2 tablespoons olive oil
1 litre chicken or vegetable stock
200ml double cream
100ml Sour Cream or Crème Fraiche
100g grated Gruyere cheese
salt and freshly ground black or Szechuan pepper
1/2 teaspoon mild curry powder (or ground cumin and Cayenne Pepper)
1 sprig fresh thyme, or 1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon balsamic vinegar
1/2 teaspoon soy sauce
Pinch of grated nutmeg
Pinch of Cayenne pepper

Method:

Heat oil in a stock pot over medium heat and saute onion, garlic, squash or pumpkin, and apples for 5 minutes while stirring. Don't allow the onion to brown.

Add the Thyme and half of the stock, cover and simmer over a medium heat for about 30 minutes until squash is soft. Fish out the sprig of Thyme if you used fresh Thyme

Puree the soup with a hand blender, add the remaining stock and bring to the boil, let it boil for a minute or so, stirring continuously, then cover back it down to a gentle simmer for a further minute or so.

Remove from the heat and add the cream and season with salt, pepper, curry powder (or cumin & Cayenne Pepper mix), ginger and allspice. Refine with balsamic vinegar and soy sauce to taste.

Serve in bowls and stir in a generous swirl of the sour cream or Crème Fraiche, liberally sprinkle the surface of each bowl of soup with the grated Gruyere and slide under a hot grill (or bubble with a kitchen blowlamp) just long enough for the Gruyere to begin to melt and bubble. Sprinkle with the merest hint of nutmeg and Cayenne pepper, and serve with hot, lightly toasted crusty new bread, brushed with Extra Virgin olive oil or melted unsalted butter, and lightly dusted with grated parmesan.

Serving Suggestions:
(Ordinary soup bowls are fine, of course, but the following also work well and add interest at the Autumn barbecue).

Brush the insides of the hollowed-out squash lightly with olive oil and warm them in a moderate oven, but don’t roast them or they’ll split. Ladle the hot soup into the squash shells.

If you don’t feel confident using the squash shells as soup-bowls, an interesting alternative is to do what I sometimes do, which is buy day-old large crusty round rolls or bloomers, cut the tops off them and evenly scoop out the bread interior (which I save and mill to make breadcrumbs) and put them in a medium oven until they’re hard and make a hollow sound when tapped. These make very acceptable edible soup bowls; you might want to make more than four, my friends love this soup, and keep eating the soup-soaked bowls, so have some spares!

 

[TarnishedPenny]

St Paddy’s Pie

ST PADDY’S PIE

A family favourite for St Patrick’s Day, but good anytime.

1 lb beef, cubed
1 tsp butter or olive oil
2 cups button mushrooms
1 cup chopped carrots
1/2 cup peas, fresh or frozen
1 medium onion, chopped
1 cup pearl onions
1 can tomato paste
1 cup Guinness stout
1 tbsp brown sugar
1 tbsp Dijon mustard
2 beef broth cubes
4 cloves
2 cups water
3 tbsp cornstarch
2 tbsp red wine vinegar​

Boil a small pot of water, drop in pearl onions. Boil one minute, put onions into a bowl full of water and ice cubes. Peel and set aside.
Melt butter in frypan, brown meat in all sides.
Add chopped onions, tomato paste and a bit of the water, cook two minutes.
Add Guinness, cook a couple of more minutes.
Add remaining ingredients, stir well.
Put into a round oven-proof dish. Cover and cook in 350F oven for two hours. While it is cooking, make pastry round, recipe below.
Top with baked pastry round. Serve hot.

PASTRY
Sift 1 1/2 cups all-purpose white flour with 1/2 tsp salt.
Using pastry knife or large fork, cut in 1/2 cup vegetable shortening until it looks like coarse bread crumbs.
Add 3 or 4 tbsp water, stir in with a fork
Roll out on a floured surface.

Recipe will also do nicely for tarts or a one-shell pie. In this case, cut out a circle of the right size, place on an ungreased cookie sheet and bake at 350F for 10 minutes or until browned. Let cool somewhat before placing on St Paddy’s Pie.

Hint. My grocery sells bottled mincemeat filling for pies; it keeps very well in the refrigerator. I generally have a jar going, which I use to make mincemeat tarts if there’s leftover pastry dough from another project. It only takes only a minute or two to make. I bake them at 350F for about 10 minutes and then into the freezer. They come in handy for midnight snacks or when unexpected company drops by.


P.S. Thanks for setting this up, Russ!

 

[Lori_the_Hoosier]

Authentic English Victorian Figgy Pudding with Caramel Sauce

Traditional Victorian steamed Christmas pudding.

Ingredients:
450g chopped dried figs
200g chopped dates
150g plump, moist sultanas
150g chopped Glacé cherries
100g chopped hazelnuts
100g chopped almonds
420 ml milk
200g all-purpose flour
200g sugar
3 heaped teaspoons baking powder
2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon mace
1 teaspoon salt
3 eggs
120g (4oz) melted butter
250g breadcrumbs
1 Cooking Apple, grated or finely chopped
4 tablespoons Dry Gin (Gin is more authentic, but Buffalo Trace White Dog or 100 proof Firefly White Lightning moonshine works nicely, too!)

Method:

In a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The milk will soften the figs. In one bowl, thoroughly dry-mix flour, sugar, baking powder, nutmeg, mace, cinnamon, and salt.

In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, breadcrumbs, grated apple, fruit, nuts, gin, and warm fig mixture. Slowly incorporate flour mixture. Beat until just blended.

Place a disk of greaseproof paper in the bottom of a well-greased pudding basin, ensuring the basin is large enough that the top of the mixture sits at least an inch below the basin rim (not the actual edge of the bowl itself) as the pudding will rise. Level the top as much as possible.

Cover the top of the basin with a sheet of aluminum foil greased on one side and a wide pleat in the middle, greased side down, large enough to fold over the lip of the basin, and tie it securely, not just finger-tight, with doubled kitchen string under the lip; with another piece of string, form a handle by tying it to the string tied around under the rim to act as a handle when you need to lift it out.

Place the basin in a pot large enough to hold it, with a soup bowl upside down in the bottom for the basin to stand on to keep it out of any direct heat. Fill the pot with water to an inch below the rim of the basin, and bring to the boil. Reduce the heat to a roiling simmer and cook for 3 hours, watching the water level the whole time; if it falls well below the rim of the basin, top it up and bring back to the boil, then reduce the heat once more back to the roiling simmer. The puding can now be taken out of the boiler, allowed to cool, and served, or kept in the basin and let get cold, and stored in a cool, dry place in a sealed tin for up to a month. When you come to serve it, place it back in the boiler, same drill as before, and simmer for 2 hours.

Remove the pudding from the boiler. Remove the foil and let the pudding relax on a wire rack for 10 minutes before inverting it (carefully, it’s still hot!) over a large flat charger or plate and un-molding it from the basin.

Hot Caramel Sauce

Ingredients:

250g Caster (confectioner) Sugar
50g butter
142 ml Double Cream

Method:

Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter with a balloon whisk, but don’t whip it. Leave the sauce to cool past boiling hot, then tip into a sauce boat. Serve warm, over steaming hot pudding (or ice cream, or Sticky Toffee pudding, or warm Jamaica Ginger cake, it’s superb!)

 

[Bramblethorn]

Avgolemono:

1 chicken
Handful of salt (I don't usually salt my food but this recipe needs it)
3 cups rice
6 eggs
1 cup lemon juice (fresh if available)
Seasonings: cumin, garlic/garlic salt, onion salt, whatever seems good, you don't need my permission.

Rub the salt into the skin of the chicken, then simmer for about 40 minutes until the flesh comes away from the bones easily. Add seasonings to taste. Take out the chicken and draw off a mug of stock -- you'll want this later. Add the rice to the pot to cook. If you're using white rice you can switch off the heat at this point and just let it cook in the residual heat, brown rice may need a bit more cooking. Strip the meat from the chicken, tear into bite-sized pieces, return to the pot.

Separate eggs and break up the yolks. Beat the whites until stiff peaks form, then stir in the yolks, then the mug of stock, then the lemon juice. Bring the pot back to the boil, stir in the egg-lemon-stock mix, and serve.

Good for winter or as comfort food.

Normally I'd only make this in winter, but it works as comfort food too. The initial prep takes a while; if you like, you can start it the day before and then throw everything in the fridge overnight before finishing the process next day. You can freeze leftovers, but you'll need to add more water and lemon juice when you reheat -- the rice really soaks them up.

 

[Handley_Page]

Thought;
Can we have some simple recipes that can be accomplished in a microwave oven please ?

 

[oggbashan]

Thought;
Can we have some simple recipes that can be accomplished in a microwave oven please ?

Post #3 above

 

[CoffeeWithMonkeys]

Easy Beef Stroganoff

Beef Stew Meat-I usually buy 3+ lbs but I cook for an army
Fresh Mushroom-1-2 lbs depends on how well you like mushrooms
Cream of Mushroom Soup-4 Family Size Cans. I have made this with homemade mushroom soup and that works fine, but this is the quick easy version.
Sour Cream-Huge tub, LOL, I never measure. I'm guessing I buy 32 oz

Egg noodles or rice to serve the stroganoff over. Some of my kids like rice, some noodles. We usually use noodles. I have made noodles for this because it takes no time to make noodles, but you can use store bought.

Peas. We like to have peas with stroganoff, I suppose you could use any veggie that you like.

Add the stew meat to a crock pot in the morning. Season with salt and pepper, you can add beef broth if you want, or just a bit of water if you don't have broth.
Set it on low to cook all day.
Poke at it after a couple hours and see how it's going. You want to cook it until it's tender.

When the meat is tender add the mushroom soup and sour cream to taste. We like a lot. Also add more salt and pepper to taste. Turn the heat to high.
Saute the mushrooms in butter and add them to the crockpot mixture.
Start cooking your rice or noodles after you add the mushrooms to the crock pot.
Also start your veggies.

Let it simmer for about 30 or so minutes.

Serve the stroganoff over your rice or noodles, peas on the side or put them on top like some of my kids do.

 

[CoffeeWithMonkeys]

I'll add a couple more in a bit. I make chicken pot pie and chicken alfredo that my kids like.

 

[TarnishedPenny]

Here you go, HP, but I hope you have a large microwave. Your times may vary depending on your machine.

Easy No-Clean Microwaved Corn on the Cob (that’s ‘maize’ to some of you)
Nuke it, still in the husk, 3-4 minutes on high
Cut off the butt end, far enough into the ear that you’re into the kernels
Wearing oven mitts, hold it by the tip and squeeze. The ear will slide out of the husk, leaving the silks behind.
Enjoy.


Microwave Meatloaf

1 lb extra lean ground beef
1 egg, beaten
1 tbsp tomato ketchup
1/2 tsp prepared mustard
2 tbsp brown sugar or 1 tbsp molasses
1/2 onion, minced
Dash garlic powder
1/4 cup dry bread crumbs​

Mix all together, using your hands if need be.
Put in 1-quart baking dish, press down. You can spread a bit more ketchup on top if you wish.
Nuke on high until juices run clear and inside is just barely pink. 10-15 minutes
Drain any grease, let stand 10 minutes before serving.


Microwave Squash (I use acorn squash, but it’s your call)
Cut squash in half lengthwise, scoop out innards.
Sprinkle with coarse salt, some pepper
Place face-down in baking dish, add 1/4” water.
Nuke approx 10 minutes or until tender.


Chocolate Cake in a Mug
Mix 1/4 cup AP flour, 5 tbsp sugar, 2 tbsp powdered cocoa and pinch of salt.
In separate bowl, beat one egg, then add 3 tbsp whole milk, 3 tbsp cooking oil and 1/4 tsp vanilla.
Stir all together, pour into greased mug.
Nuke 2-3 minutes, until fluffy.

 

[Rustyoznail]

Thought;
Can we have some simple recipes that can be accomplished in a microwave oven please ?

HP - do you have ***only*** a microwave?

 

[Jada59]

Bean Corn Chili

Super simpleQ

3 cans beans (different varieties) , 1 can corn, 1 jar salsa

Drain the beans or not, depending on how thick or thin you want it. Same goes for the amount of salsa. More for thinner, less for thicker.

Mix and heat through. Can be done in a microwave.

Now I personally add some chili power and sometimes a bit of cocoa to it. These are not necessary. I just find that they add flavor.

I also might add whatever little goodies I find in my veggie bin such as peppers, onion and tomato, chopped. Summer squash goes well too. It's a good way to use up leftovers. If adding raw veggies, you will have to cook it through a little bit to cook the veggies.

You can serve this over rice if you want. Top with cheese, onion, cilantro, sour cream, etc. Whatever you might normally put on your chili.

 

[TarnishedPenny]

Cocoa in chili? That's novel. I'll have to try it. Thanks.

 

[Polyacrylate]

Bean Corn Chili

Super simpleQ

3 cans beans (different varieties) , 1 can corn, 1 jar salsa

Drain the beans or not, depending on how thick or thin you want it. Same goes for the amount of salsa. More for thinner, less for thicker.

Mix and heat through. Can be done in a microwave.

Now I personally add some chili power and sometimes a bit of cocoa to it. These are not necessary. I just find that they add flavor.

I also might add whatever little goodies I find in my veggie bin such as peppers, onion and tomato, chopped. Summer squash goes well too. It's a good way to use up leftovers. If adding raw veggies, you will have to cook it through a little bit to cook the veggies.

You can serve this over rice if you want. Top with cheese, onion, cilantro, sour cream, etc. Whatever you might normally put on your chili.

It's a Cincinnati thing to put cocoa, cinnamon, and nutmeg in chili. I found it to be garbage, but people there seem to love it.

My contribution to this thread:
Vegan strawberry showcase pie

Note: I'm not vegan, but most of my meals end up being so anyway. I've included options to turn this one non-vegan, as it is pretty simple.

Crust:
20 Oreos or similar chocolate sandwich cookies
4 tbsp coconut oil (or butter, about half a stick)

Filling:
3/4 cup semisweet or bittersweet chocolate chips
1/3 cup vanilla soy/almond milk (if using dairy milk, add a pinch of vanilla extract)
2 ounces berry liqueur (strawberry/pomegranate/raspberry are all good choices) or red wine. It's better with liqueurs, but I generally don't have any liquors or liqueurs in my house, so I typically make with wine instead.
1 tbsp coconut oil (or butter)
4-6 quarts strawberries, hulled

Topping
3/4 cup chocolate chips
1 oz liqueur or wine as above

Finely process about 20 Oreo cookies or similar, mix with 4 tbsp coconut oil.

Press into a pie crust. It is best baked, but doesn't have to be. If you swing that way, bake at 350 F for about 8 minutes.

Melt the chocolate chips in a double boiler, sauce pan, or microwaveable container. Whisk in milk, booze, and oil/butter. Pour most of the mixture in the bottom of the crust. Place the strawberries with the cut end on bottom and top pointed up in the filling mixture in the pie crust. Pour the rest of the filling in around the strawberries. You could add other types of fruit, or preserves, or nuts as well.

Melt the other the chocolate chips for the topping and whisk in booze. Drizzle over the pie.

Chill and serve.

 

[Handley_Page]

Here you go, HP, but I hope you have a large microwave. Your times may vary depending on your machine.

.

Thank you kindly.

HP - do you have ***only*** a microwave?

No, I have a gas-powered incinerator (cooker)

 

[ChadAlpha]

It's a Cincinnati thing to put cocoa, cinnamon, and nutmeg in chili. I found it to be garbage, but people there seem to love it.

https://i0.kym-cdn.com/photos/images/newsfeed/000/353/279/e31.jpg

Just curious — would that have also been your response in a face-to-face conversation?

 

[CoffeeWithMonkeys]

I sometimes add cocoa powder to chili, it's actually more of a spice, not sweet in the slightest bit. It makes the chili richer.

All the chili talk reminded me of a secret for the years of work in catering.
When we would have an order for baked beans/porn & beans, we would use two cans of baked beans/pork & beans and one can of chili beans. Try it sometime, it's really good!

 

[joeyjax]

Easy Apple Crisp

I sometimes add cocoa powder to chili, it's actually more of a spice, not sweet in the slightest bit. It makes the chili richer.

All the chili talk reminded me of a secret for the years of work in catering.
When we would have an order for baked beans/porn & beans, we would use two cans of baked beans/pork & beans and one can of chili beans. Try it sometime, it's really good!

Baked beans/porn & beans? That IS a secret from the world of catering that I would never have guessed!

My contribution: Easy Apple Crisp
Ingredients:

• 4 cups (about 4 typical size) Apples, sliced
• 1/2 c. all purpose flour
• 1/2 c. oats
• 1/3 c. brown sugar
• 1/3 c. granulated sugar
• 3/4 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/3 c. butter (softened)

Steps:

1. preheat oven to 375
2. place all apple slices in bottom of 8" x 8" x 2" pan
3. mix all remaining ingredients together, then sprinkle over the apples (should be enough to cover all of the apples)
4. bake 30 minutes

Eat:
Either let it cool before eating or thrown it in a bowl, drop a scoop (or four) of Vanilla ice cream on top, and enjoy it right away.

 

[CoffeeWithMonkeys]

Baked beans/porn & beans? That IS a secret from the world of catering that I would never have guessed!

LOL! Typing fast while watching tv...or maybe I have something else on my mind...

 

[Handley_Page]

Ogg,
How many single kitchens have a Palette knife in the tool drawer ?

 

[TarnishedPenny]

Ogg,
How many single kitchens have a Palette knife in the tool drawer ?

HP,

How many single dwellings have a ‘function Generator’ in them?