tag:blogger.com,1999:blog-37309174.post257779254102481255..comments2023-11-30T00:53:33.374-08:00Comments on Crazy Days and Nights: Your Turnent lawyerhttp://www.blogger.com/profile/08658046190988387228noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-37309174.post-15367468595853894072019-09-16T20:06:53.192-07:002019-09-16T20:06:53.192-07:001. You will need Pear wood (aged) for cooking over...1. You will need Pear wood (aged) for cooking over. <br />2. Get some good cuts of Pork steak. <br />3. Marinate the pork steak in CranCherry juice for 6-12 hours.<br />4. Pull from the juice and squeeze lime over the steaks.<br />5. Then brush with a blend of some of the CranCherry juice, maple syrup and red pepper infused oil.<br />6. Sprinkle with garlic powder, black pepper and cayenne. with garlic powder, black pepper, and cayenne.<br />7. Let these steaks chill covered in the fridge for another 6-12 hours.<br />8. Cook over pear wood or a fruit wood (pear wood is by far the best I've cooked with combined with pork).<br />9. Some excellent sides with this meat are baked sweet potatoes, asparagus with lemon juice, black pepper, and swiss cheese, cabbage steaks, and sweet hawaiian rolls. You're welcome.tbirdhttps://www.blogger.com/profile/16830826294735543165noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-27383606726570455672019-09-01T13:08:44.838-07:002019-09-01T13:08:44.838-07:00This is an old recipe from my grandmother's be...This is an old recipe from my grandmother's best friend and adopted sister, her name was America. One day, when she was 8 years old, she was having a play date at my grandmother's house and she returned home during the afternoon (she lived nearby). It was dark, my great-grandmother heard a noise outside, and she found America sitting alone in their yard crying. She told her when she came back home, she found no one there: the house was completely deserted. Her parents had packed their things and just left her. I don't know if she ever heard of them again, but my great-grandmother decided to adopt her. She treated her like another daughter, which were about 6 of them.<br /><br />This is her own recipe, it doesn't have a name, just go by "Apple dessert".<br /><br /><br />8 big apples<br />6 eggs<br />1 can of condensed milk<br />2 spoonfuls of sugar<br />1 spoonful of flour<br />1 teaspoon of vanilla essence<br />1 spoonful of butter (soft, room temperature)<br /><br />Peel and grate the apples and put them in a bowl. Add the eggs and mix. Add the rest of the ingredients and mix well. Put it in an oiled oven recipient (I use a 4,5L glass pyrex). Bake at mid temperature for an hour. Let it cool inside the oven.<br /><br />This goes with a chocolate sauce.<br /><br />1 spoonful of cornflour<br />1 spoonful of powder chocolate<br />1 cup of milk<br /><br />Put the ingredientes in a pot and mix well, simmer until it thickens. N4t4hhttps://www.blogger.com/profile/05613885694836744524noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-59682998599628294272019-05-13T14:50:37.022-07:002019-05-13T14:50:37.022-07:00Two guys cooking? I went with healthy, simple to p...Two guys cooking? I went with healthy, simple to prepare but tastes great. This is my favorite soup. 30 minutes and it's on the table start to finish. Add bread and a salad for a full meal. My husband calls this the Costco soup because I buy all the ingredients at Costco.<br /><br />Tortellini, Spinach and Tomato Soup<br /> (good for when you feel a cold coming on as high in anti-oxidants)<br /><br />2 tablespoons butter<br />2-3 cloves garlic (or used the mashed in a bottle kind)<br />4 cups chicken broth or stock (I like Costco's organic chicken stock)<br />12 ounces fresh or frozen cheese tortellini (Costco four cheese tortellini)<br />14 ounces canned diced tomatoes with their juice<br />8-10 ounces spinach, washed and coarsely chopped<br />8-10 FRESH basil leaves, coarsely chopped (don't omit and don't use dried basil it does make a difference!). Basil is delicate if you cook it very long you will lose the taste. <br />Parmesan or Parm/Romano grated cheese for garnish and the cheesy bread if you can handle the calories. <br /><br />Melt butter in a large saucepan. Add garlic and saute until fragrant, about 2 minutes maximum. Add quart of chicken broth and can of tomatoes with juice (so don't drain the tomatoes). Bring this to a boil. Add the tortellini and cook about halfway (about 5 minutes for frozen pasta, 2-3 minutes if using fresh pasta). Reduce heat to simmer and cook just until pasta is tender (almost done). Stir in spinach and basil and cook 1-2 minutes more (just until spinach is wilted). Two minutes is MAXIMUM. Pour into bowl and add grated Parmesan (I prefer Costco's Parm/Romano mix). Serve with garlic bread or cheesy bread (butter the bread, a little garlic, add some of that Parm/Romano shredded cheese and melt cheese under broiler in oven. It's quick 1-2 minutes so watch carefully.<br /><br />Enty you need to do just a dessert Your Turn. There are so many great desserts. <br /><br /> Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37309174.post-27588179714208596192018-09-19T08:17:42.702-07:002018-09-19T08:17:42.702-07:00.
A quick and easy recipe for a tasty dip.
1 pack....<br />A quick and easy recipe for a tasty dip.<br /><br />1 pack of Lipton's French Onion Dip Soup<br />1 pint (or slightly more) of Sour Cream<br />2-3 strips of bacon<br />1/2 cup of fried shallots (Asian style)<br /><br />Mince up bacon and cook in saute pan. Then mix all 4 ingredients together. <br /><br />Add green onions or any vegetables you like.<br /><br />Serve with chips or toast points.Crashhttps://www.blogger.com/profile/05428798176215333423noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-33608256461876428532013-01-22T14:45:04.922-08:002013-01-22T14:45:04.922-08:00This recipe for Crockpot Barbecue Pork is SUPER go...This recipe for Crockpot Barbecue Pork is SUPER good and versatile. We served it over mashed potatoes one night and then had it on sliders another. Tonight we plan on putting it in a salad...<br /><br />http://norcalcoupongal.blogspot.com/2013/01/in-kitchen-with-mom-mondays.htmlAnonymoushttps://www.blogger.com/profile/17238365133927555130noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-2552724812007637952012-05-16T12:56:13.060-07:002012-05-16T12:56:13.060-07:00The best thing for heartburn is Orange Peel Extrac...The best thing for heartburn is Orange Peel Extract, such as Heartburn Free by Ezymatic Therapy. <br /><br />Heartburn is not caused by too much acid. Rather, the acid in our stomach slips our our esophagus because the muscles get weak as we age. <br /><br />Acid reducers are the worst thing you can take, as we need stomach acid to assimilate nutrients from our food.Tru Leighhttps://www.blogger.com/profile/01878316512148360403noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-37266202446382875042010-04-12T17:32:55.311-07:002010-04-12T17:32:55.311-07:00A favorite around here is our easy version of past...A favorite around here is our easy version of pasta primavera: <br /><br />Peel carrots and slice diagonally, usually about 1/4 to 1/2 inch thick<br /><br />Peel, halve and slice a sweet onion (like a maui or vidalia)<br /><br />Core, seed and slice sweet peppers<br /><br />Slice summer squash diagonally, usually about 1/2 inch thick<br /><br />Add/remove any vegetables to taste<br /><br />Place all veggies on a rimmed cookie sheet and toss with a few tablespoons of olive oil (use just enough so everything gets a light coating), and season with salt, pepper and herbs de provence (a blend sold in the spice aisle). Under season a little as you can adjust the seasoning later.<br /><br />Roast in a 375 to 400 degree oven, stirring at least once, until vegetables are softened and have brown edges. Do not overcook as you want the veggies to have a little 'bite' to them.<br /><br />Toss veggies with cooked (al dente) pasta (we usually use rigatoni but just about anything will work), adjust seasoning and serve.The Gardenerhttps://www.blogger.com/profile/12347490794768560940noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-71177999844179809342010-01-01T17:15:09.163-08:002010-01-01T17:15:09.163-08:00I learned about this from an old co-worker and hav...I learned about this from an old co-worker and have made it at family functions, tailgates, parties, etc. So easy and only 3 ingredients...<br /><br />Sausage Roll/Casserole<br />1 pound of ground sausage (i like to use HOT)<br />2 packages of Pillsbury Crescent Roll Sheets<br />8 oz of Cream Cheese<br /><br />Brown the sausage, drain the fat<br />Add the cream cheese until softened and mix together well.<br />Have crescent rolls on baking sheets. When sausage/cheese mixture cools off a bit spread over the crescent sheets. Roll the crescent sheet into a log like form and pinch ends.<br /><br />Cook at 350 for about 25-30.<br /><br />This is horribly horribly unhealthy but DELICIOUS!MCHhttps://www.blogger.com/profile/15030506759874292735noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-87797725136900727592009-08-22T17:33:59.013-07:002009-08-22T17:33:59.013-07:00"Kirby Hotdish"
LOL, if I didn't al..."Kirby Hotdish"<br /><br />LOL, if I didn't already know you're a Minnesotan, Wil, I sure would now! :)mooshkihttps://www.blogger.com/profile/04756575398525781044noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-89425828869270094382009-08-21T19:56:24.493-07:002009-08-21T19:56:24.493-07:00When you are ready to really enjoy a meal, cook a ...When you are ready to really enjoy a meal, cook a whole fish.<br />--whole branzino, orata, red snapper, or other very fresh white fleshed fish (1-2 pounds) from a good fishmonger.<br />--ask them to "clean" (not filet) the fish (i.e., remove guts, scales and fins).<br />--sprinkle salt, pepper and a few drops of olive oil on each side and inside the cavity of the fish.<br />--oil a broiling pan (or grill if you have it) with olive oil.<br />--cook fish 6-10 minutes a side depending on size (test for doneness with a knife; fish flesh near bone should be white, not translucent).<br />--turn fish with tongs and a spatula if necessary (it's really not that hard if you've oiled the grill/broiler pan sufficiently).<br />--serve quickly, removing filet from each side with a spoon.<br />(If the fish is fresh enough, close your eyes and you're almost in Italy)NYerhttps://www.blogger.com/profile/05554482536325102014noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-38854005691866409742009-08-20T17:06:12.465-07:002009-08-20T17:06:12.465-07:00oh and as a bartender let me add my one and only s...oh and as a bartender let me add my one and only signature drink creation to the list<br /><br />2 oz vanilla vodka<br />1 oz peach shnapps<br />1/2 oz grand marnier<br /><br />take a few lemon slices and drop them into a glass add a few ice cubes and muddle<br />add more ice<br />add a dash of sugar and all the liquors<br /><br />shake and strain into a sugared martini glass and ta da<br /><br />you have Liquid Sex <br /><br />mmmmmMiss(pdx)https://www.blogger.com/profile/04752053850148502237noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-81613642114406262222009-08-20T16:49:57.441-07:002009-08-20T16:49:57.441-07:00This one EVERYONE makes me bring to parties
Flore...This one EVERYONE makes me bring to parties<br /><br />Florentine Spinache and Artichoke dip<br /><br />1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry <br />1 (14 ounce) can artichoke hearts, drained and chopped - I use the marinated jars ( usually two or three do the trick )<br />6 cloves garlic, minced <br />1 serrano pepper<br />1/2 cup mayonnaise <br />2 (8 ounce) packages cream cheese, softened <br />2 tablespoons lemon juice <br />1 cup grated Parmesan cheese <br /> <br /> <br /> <br /><br /><br /><br />DIRECTIONS<br />Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish. <br />In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. <br />Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.<br /><br /><br />** I lightly saute the garlic and serrano pepper for a few minutes in a little olive oil and salt before I add it to the mix **<br /><br />this is the BOMB dip..it goes first every time xoxoMiss(pdx)https://www.blogger.com/profile/04752053850148502237noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-38355731011700531492009-08-17T03:10:01.196-07:002009-08-17T03:10:01.196-07:00Banoffee Pie - this is an Australian recipe so its...Banoffee Pie - this is an Australian recipe so its all metric but Im sure you can all work it out ! <br /><br />255g digestive biscuits - I used Arnotts Granita (or graham crackers would also be good) <br />160gm unsalted butter melted <br />300ml thickened cream<br />5 ripe bananas<br /><br />Toffee Sauce <br />1/2 cup firmly packed brown sugar <br />395gm sweetened condensed milk<br />160gm unsalted butter<br /><br />DIRECTIONS<br />To make the crust: Line the bottom and the sides of a 22cm springform pan with baking paper <br /><br />Blend the digestive biscuits in a food processor until they are finely ground.<br /><br />Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.<br /><br />Press the crumb mixture over the bottom and 3cm up the sides of the springform pan. Refrigerate until needed.<br /><br /><br /><br />To make the toffee sauce: Place a medium-heavy saucepan over medium heat.<br /><br />Combine the sugar and 3 tablespoons of water in a medium-heavy saucepan.<br /><br />Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.<br /><br />Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.<br /><br />Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm.<br /><br />Keep the remaining caramel sauce at room temperature.<br /><br />To fill the pie: Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.<br /><br />Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.<br /><br />Slice the remaining bananas and arrange them decoratively over the pie.<br /><br />Rewarm the remaining toffee sauce gently over low heat.<br /><br />Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.<br /><br />Cut the pie into wedges and transfer to plates.<br /><br />Drizzle each pie wedge with more sauce and EAT !<br /><br />Its not diet , its very rich and you can make the base the day before !sarahcishttps://www.blogger.com/profile/06764144902198127778noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-85532688408027325922009-08-17T03:09:56.286-07:002009-08-17T03:09:56.286-07:00This comment has been removed by the author.sarahcishttps://www.blogger.com/profile/06764144902198127778noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-89840753182404459502009-08-16T17:11:40.540-07:002009-08-16T17:11:40.540-07:00There is a curry noodle salad that I've been m...There is a curry noodle salad that I've been making for along time but for the sake of health, let's go with my lazy guacamole.<br /><br />2 ripe avocados<br />1 lime<br />salt<br />1 tomato, cut into small chunks<br />red onions as desired.<br /><br />mash mix and mix.<br /><br />(should I mention that you need to buy nachos?)Jhttps://www.blogger.com/profile/07924922999762832408noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-84863006657677018172009-08-16T16:51:10.680-07:002009-08-16T16:51:10.680-07:00SWORDFISH grilled in a pan and then pour grand mar...SWORDFISH grilled in a pan and then pour grand marinier (cant spell it but that orange flavored booze)and barely a little bit of brown sugar and set that on fire on it. gives the swordfish a sweet candy glaze that can cover a too fishy taste.<br />STEAK marinated in soy sauce, teriyaki, siracha, and hot mustard or a plain steak with a red wine reduction sauce with mushrooms,onions and a little soy (i genreally get mad though when my boyfriend tries to use up my wine in cooking hahah)<br />HOMEMADE MACORONI AND CHEESE cook pasta noodles, in a sauce pan boil a cup of milk and a can of nacho cheese and mix in shredded cheese, coat pasta in flour and pour cheese on it. add sausage or sundried tomatoes and bell peppers or bason. bake in oven and add bread crumbs on top or sourdough bread chunkslanahttps://www.blogger.com/profile/09267885999233085296noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-42292143065949657202009-08-16T04:30:37.400-07:002009-08-16T04:30:37.400-07:00This comment has been removed by the author.gralismomhttps://www.blogger.com/profile/16528358456604778516noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-9898195663347165492009-08-16T04:30:34.884-07:002009-08-16T04:30:34.884-07:00mmmm... love recipe swaps. Long time lurker, firs...mmmm... love recipe swaps. Long time lurker, first time poster.<br /><br />:-)<br /><br />Those of you with a sweet/salty tooth will love me (and hate me) for this one! Some important modifications I make:<br /><br />S'mores<br />1. I use a 9x12 pan<br /><br />2. I cut the s'mores into 1x1 squares<br /><br />3. The most important - throw them (and eat them straight from) the deep freeze. They will be both crunchy and chewy. mmmm and very addictive.<br /><br />Anna Olsen's S'mores<br />http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=5449gralismomhttps://www.blogger.com/profile/16528358456604778516noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-33272884405524740562009-08-16T04:30:32.060-07:002009-08-16T04:30:32.060-07:00This comment has been removed by the author.gralismomhttps://www.blogger.com/profile/16528358456604778516noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-91932582917840365032009-08-16T04:30:29.219-07:002009-08-16T04:30:29.219-07:00This comment has been removed by the author.gralismomhttps://www.blogger.com/profile/16528358456604778516noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-10148271742763704062009-08-16T02:19:40.243-07:002009-08-16T02:19:40.243-07:00Thanks for doing this! Not much of a cook [see th...Thanks for doing this! Not much of a cook [see the following "recipe"] but love to read your recipes.<br /><br />Very similar to one posted earlier: Wash and dry some strawberries; leave the hulls on. Put out a bowl of sour cream and a bowl of brown sugar. Dip the berries as you wish. Hope you enjoy!elspethhttps://www.blogger.com/profile/07155855297004983975noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-65752942408944976682009-08-15T21:04:03.150-07:002009-08-15T21:04:03.150-07:00(Part Three)
Last .. I just created this recipe a...(Part Three)<br /><br />Last .. I just created this recipe a few days ago .. I wanted something new .. so I created this. <br /><br /><b>"I need something crunchy, tropical, salty, sweet and it has to come in the form of a cookie" Cookies</b><br /><br />This has a few steps which we will go through first. <br />First, you need about 1 cup of <b>Salted Pecans..</b><br />1 Cup Pecan Pieces <br />1/4 cup Melted Unsalted Butter<br />2 Tablespoons Kosher Salt.<br /><br />Preheat oven to 300 degrees. In a shallow pan .. I use a small brownie pan .. melt your butter. Once melted, put your pecan pieces in the pan and stir them around the butter til coated. Bake for 30 minutes, stirring occasionally during the baking process. <br /><br />After 30 minutes, remove from oven and sprinkle your kosher salt over the pecans and stir. Once cooled .. about 45 minutes or so .. place on paper towels to remove excess butter. About 15 minutes or so should do the trick. And really .. who is gonna complain if there is a bit more butter on them than not .. right?? <br /><br />Then .. while the pecans are cooling, place 1 Cup of Baker's Angel Flake Coconut on a parchment paper covered cookie sheet, pop into your 300 degree oven and increase temp to about 375 .. toast your coconut for about 10 - 15 minutes or until toasty brown looking. You will want to stir from time to time to make sure that none of it burns.<br /><br />Once your coconut is toasty colored, remove from oven and let cool along with your pecans!!<br /><br />Now .. from here the recipe is basically your standard Nestle Tollhouse recipe with one more addition .. 1 Cup of Ghirardelli White Chocolate Chips. <br /><br />So ... 2 1/4 cups all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1 cup (2 sticks) butter, softened<br />3/4 cup granulated sugar<br />3/4 cup packed brown sugar<br />1 teaspoon vanilla extract<br />2 large eggs<br />1 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels<br />1 cup Ghirardelli's White Chocolate Chips<br />1 cup Salted Pecan<br />1 cup Toasted Coconut<br /><br />Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in coconut, pecans and your various chocolate chips. Drop by rounded tablespoon onto parchment covered baking sheets. (Because there is enough mess without having to wash the cookie sheets, too, right!?!?)<br /><br />Bake at 375 degrees for 9 to 11 minutes or until golden brown. Cool .. then eat!!<br /><br />If I can think of anything else I will post it here .. but these two desserts recipes are my most recent baked and the Kirby Hotdish is a comfort food from my childhood.. so thought these would be the best to share!<br /><br />Please enjoy them!Wilhttps://www.blogger.com/profile/00782102300446155019noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-16925803247923767712009-08-15T21:02:56.433-07:002009-08-15T21:02:56.433-07:00(Part Two)
Jam Tart Just learned to make this .. ...(Part Two)<br /><br /><b>Jam Tart</b> <i>Just learned to make this .. you can make it with any tart jam .. just make sure to use something akin to Polaner with NO SUGAR .. sugar equals disasterous gummy yuck filling .. trust .. sadly!! I made "thumb print" cookies with Smuckers last year .. bad!!</i><br />2 Cups of All Purpose Unbleached Flour (but you can use bleached if it is all you have)<br />1/2 Cup Finely Ground Pecans (seriously .. processed til they damn near dust)<br />1/2 Cup Sugar<br />3/4 Cup Unsalted Butter, cool and diced (- like out of the fridge for 45 minutes or an hour, cooler than room temp)<br />1 Medium/Large Egg<br />1 Yoke<br />20 ounces (two jars) tart jam - apricot, plum, sour cherry<br /><br />In a food processor, mix flour, pecan dust, sugar and butter until it looks like wet sand. Put in your egg and yoke and process until it just holds together and forms a ball. (Over-processing will make the dough tough when it is baked.) Remove from processor, form ball, wrap in wax paper and place in fridge for about 30 minutes.<br /><br />Once chilled, roll out dough to about 1/8" thick. Put into a 9" tart pan with removable bottom, push dough into corners and sides and remove excess dough. (This will be rolled out for a lattice pattern on the filled tart.) With a fork, prick the bottom of the tart crust then fill the tart crust with your desired jam. Roll out your excess dough to about 1/4" and cut into strips to form your lattice. Perfection is not needed .. rustic and homey is great!<br /><br />If you want, you can whisk another egg and carefully brush the lattice and then sprinkle course sugar on the lattice .. or not. Up to you .. the first time this I didn't .. since then I have .. but more for beauty sake than taste or anything. Pop into a 400 degree oven for about 25 minutes.<br /><br />Once done, cool in tart pan for about 25-30 minutes, but then you need to remove it. Lift up from the bottom to remove your sides and then side off bottom onto a wire rack. The bottom will get soggy if you don't and .. yuck!! If you don't have a traditional wire rack, I have been known to use the only one I own .. a rack that came with my turkey pan and I have been known to use 5 tea cups upturned .. one in the center of the tart and the other 4 holding the sides. The dough should be strong enough to not crack. (Meaning the three times i have done this .. it never broke for me!)<br /><br />As with the Kirby Hotdish .. this also getter more intense in flavor with time. Store covered wherever you do that kinda thing. I use my dish cupboard!Wilhttps://www.blogger.com/profile/00782102300446155019noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-74235612627155030362009-08-15T21:01:54.375-07:002009-08-15T21:01:54.375-07:00Okey Dokey .. I see your recipe gauntlet and I res...Okey Dokey .. I see your recipe gauntlet and I respond with the below!! Enjoy!! (It will need to be in three parts .. apparently!! Blogger is freaking out about the size of my post!)<br /><br /><b>"Kirby Hotdish"</b> <i>This is kinda a depression era recipe from my Great Grandmother.</i><br />1 lb. Ground Beef Browned and drained of fat<br />1 Red Pepper Diced<br />1 Green Pepper Diced<br />1 Package of Egg Noodles, cooked<br />1 can of stewed tomatoes, drained but not obsessively - a little juice left in the can is fine.<br />1 can tomato paste<br /><br />Mix all ingredients in a large bowl then transfer into a large lasagna dish. Bake at 325 degrees for 45 minutes. Great for a cold day [- which you really don't get there .. but .. ya know, I guess 55 could be considered cold?!?!] watching football. Even better the next day after the tomatoes and green peppers have marinated into everything.Wilhttps://www.blogger.com/profile/00782102300446155019noreply@blogger.comtag:blogger.com,1999:blog-37309174.post-76873633053977354942009-08-15T19:29:34.953-07:002009-08-15T19:29:34.953-07:00One of my new favorites: Chicken Chilaquiles. Here...One of my new favorites: Chicken Chilaquiles. Here's the link to a good recipe, enjoy!<br /><br />http://www.epicurious.com/recipes/food/views/Chicken-with-Chilaquiles-and-Salsa-Verde-232970GauchoGirlhttps://www.blogger.com/profile/05652857867370364209noreply@blogger.com