Recipe Thread

[sasvermont]

She seems to have fallen off the face of the earth!

[Karen]

She seems to have fallen off the face of the earth!

I will try emailing her, and see if she's okay, and if that email address still works for her.

[Sevaede]

Okay, I am having a slight recipe emergency!

I am making a pumpkin pie (not my usual homemade) with a can of Santiam pumpkin. I am making it according to the recipe on the back.

My problem: it calls for 2 12 oz. cans of evaporated milk and I only bought one! I don't know if there is a substitute (I am concerned about sacrificing taste and/or texture) or if I could just omit the second can entirely. I have added that can, but have not added the eggs yet, and it already seems soupy (plus, I do not have a second shell). Any suggestions?

[jennielynn1970]

How many oz. is the pumpkin??

That's a lot of evap. milk for 2 pies. Wow.

[jennielynn1970]

This is from the Libby's site. I usually buy Libby's pumpkin if I don't have fresh.

This is for one pie... so maybe 2 can of evaporated is right?

Ingredients:

* 3/4 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)

Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

[Sevaede]

How many oz. is the pumpkin??

That's a lot of evap. milk for 2 pies. Wow.

It was a one pound and four ounce can of pumpkin.

Indeed! That's what I thought!

[jennielynn1970]

So, that's 20oz total. Well, the Libby recipe has a 15oz can, and only 1 can of evap. I think that would be plenty, and if you needed to thin it out, you could add a bit of regular milk. I think 2 cans would be making pumpkin soup!

[RICHARD]

Cilantro (Coriander) Chimichurri

IF YOU HAVE PROBLEMS FINDING CORIANDER IN YOUR REGULAR STORE TRY TO FIND A THAI OR INDIAN MARKET IN YOUR AREA.


6 garlic cloves
1 cup cilantro-coriander
1 cup flat leaf parsley
.5 cups chopped white onion
2 TBS whine wine vinegar

.5 TSP dried oregano
.5 TSP red pepper flakes
.5 TSP of sal
.5 TSP groud black pepper
.5 CUP Extra virgin olive oil.


In a food processor finely pulse garlic-add everything else except the oil and salt and pepper-while adding the oil in a thin stream, blend until smooth.

Salt and pepper to taste. into the fridge for one week.
Makes one cup enough for 6 steaks

One serving-no serving size noted-140 cals,14g fat, 0mg cholesterol, 1g protein, 2g carbs, Ig fiber, 150mg sodium


-----------
You can use as a marinade, serving sauce or as a spread on bread-
I love this on french bread, toasted lightly.

[caseysmom]

Richard, I love cilantro but I am confused what do I do with it the sauce, put it on the steak, cook the steak, cut it up and put the sauce on it?

[RICHARD]

WOW!

I just made the closest thing to chop suey without even trying!

I was in the kitchen and thinking I was going to cook for the day, lunch and dinner! I was being lazy and just made this up on a whim.

Here's what you need.

8 chicken legs
1 bell pepper
A hand full of green beans
1 clump of broccoli
4 green onions
1 cup of rice
3 cloves of garlic
2 tbs Soy sauce
2 tbs chili infused oil.


I didn't have carrots or a red bell pepper for color, but you could add them to the recipe.

Prep?
Chop veggies!

You will have to dice the chicken, but it's easier after its' cooked.

Cooking?

Take a pot and cook your chicken in enough water to cover-About 35 minutes.

Take the chicken out of the pot and put a steamer basket in and cook the chopped veggies over the same water for about 20 minutes- Take out the steamer basket and put your rice into the water-making sure that you have add more water to the broth left in the pot.

1 cup of rice needs 2 cups of water. Cook your rice for 20-25 minutes-you will get a brown rice that is so tasty you just have to add a pinch of salt to flavor it.

I let everything cool off and began the last step. I only had to dice the chicken and get the rice and veggies out of the fridge.


I took a wok and heated the oil, soy and smashed the garlic with a garlic press -making sure you keep you eye on the oil, when you heat a chili infused oil it turns into tear gas when it gets really hot!

I added the chicken I diced, the veggies and heated the rice.

You could reserve some of the chicken broth and add a little corn starch to make a gravy - that would be really good!

IT was delicious and I can hardly wait to make it with beef and add some other veggies!

[jennielynn1970]

Hey Richard, how do i make refried beans with black beans?? any other recipes for black beans besides soup??

My mom made this salad the other night, and I"m craving it again, but don't have the fixings for it, but it was SOOOOOO good!!!!

Grilled Cornbread Salad

6 cups roughly crumbled day-old corn bread
3 Tbsp. red wine vinegar
1 tsp. grainy mustard
1/3 C olive oil
1 can (15 oz.) black beans, rinsed, drained
4 slices crisply cooked bacon, crumbled
2 ripe tomatoes, diced
2 ripe avocados, peeled, seeded, diced
1 each , thinly sliced: small red onion, cucumber
¼ C chopped cilantro
1 tsp. salt
Freshly ground pepper

Heat oven to 400 degrees. Place crumbled corn bread on greased baking sheet, bake until crunchy, about 7 minutes.

Wisk together the red wine vinegar, mustard and olive oil, set aside.

In a large bowl for serving, place the beans, the diced tomatoes, the diced avacados, sliced onion and cucumber, and the chopped cilantro. Toss lightly to mix.

When ready to serve, add in the corn bread cubes, and the bacon, salt and pepper. Drizzle the vinegrette over the top and toss lightly to coat.

Serve immediately and thoroughly enjoy!

We had this the other night with french onion soup as a dinner. It was sooooo good!