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Recipes



   Balogreene  Went to Toby Keith's I love this Bar and Grill in Tulsa. This is the "Tumbleweeds", onion and jalapeño shreds! We also had fried bologna sandwiches!
   4 hours ago .




   Flaming Sword  It's way too easy to convince yourself you must eat the rest of the ice cream because you need the room in the freezer.
   Yesterday at 18:11 EST .

   6 people like this.



   HopeandGlory  You read my mind . . . LOL!
Yesterday at 22:16 EST .


   Grahamcracker  I thought that was the # 1 rule of good housekeeping. Got to make room for the dog food!
11 hours ago .




   MeiDei  Not a recipe but an end result. Brownies were asked for but both square pans were in use. The back of the box gave cooking times using various pans, i.e., square, oblong. bundt, muffin. I used the bundt pan - the end result was, basically, a chocolate cake. Not a total loss, it's delicious, but we were looking forward to fudge-like brownies.
April 29 at 10:33 EST .

   5 people like this.




   Flaming Sword  Whoo-hoo, I'm loving this. Can't get rolled out dough to an even thickness? I have adjustable rolling pins with rings on the ends, but your dough can't be any wider than the pin. That problem is over. $18.00 bucks a set and that includes shipping.
https://www.facebook.com/pages/DoStix/251830584860537
http://www.dostixonline.com/
April 26 at 16:29 EST .

   4 people like this.




   Balogreene  The other day my boss brought me homemade Butternut Squash/Apple soup. Mom, Kel, and I each had a bit, as an appetizer. It was wonderful. Today, he brought me the recipe, because we all begged for it.

Ingredients:
1 medium butternut squash (about 3 lbs ), peeled seeded and cut into 1½ inch chunks
1½ pounds Golden Delicious Apples, peeled cored, and chopped (or other apple, same consistency, not sweet )
3 medium shallots, peeled and quartered
¼ cup vegetable oil
Salt and pepper
4 cups broth
1 tablespoon maple syrup
1 teaspoon cider vinegar
? teaspoon ground nutmeg
¼ cup heavy cream

Directions




Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, apples, shallots, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in large bowl, then arrange in single layers in large roasting pan.

Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes.

Add 1/2 cup broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.

Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. Transfer pureed squash mixture to a large saucepan and stir in syrup, vinegar, nutmeg and cream. Bring soup to a simmer over medium-low heat, adding 1/4 cup water at a time as necessary to adjust consistency. Serve.

Soup can be refrigerated in airtight container for 3 days.

My boss said, use less oil, and roast for far less time.

When serving, add balsamic or apple cider vinegar, maybe sour cream. Something to brighten the flavor.
April 24 at 21:31 EST .

   3 people like this.




   Flaming Sword  Do you do this too? I get so annoyed (actually angry )with myself when I do this.I need to see if I'm alone. I have a great recipe for something I love. I monkey around and find a new recipe on the internet for that dish.Then I just have to try it. One less ingredient,a new ingredient,whatever. I make the new one,and it's lousy compared to the the great one I've always used. Sometimes really,really lousy. I've done this at least 3 times this month. If it ain't broke,don't fix it. I'm thinking I need to print that out and post it on my fridge. Are you guilty of the same?
April 13 at 18:04 EST .

   14 people like this.




   Balogreene  EC, I sent you a few recipes, but totally fat free is hard. I also sent you a link to where i keep all of my recipes online. It is KeyIngredient.com. It is free.

Even though I don't eat much meat, I use full-fat milk, cottage cheese, cheese, etc. I can't imagine not using fat (butter ).

See if you find anything (yes, I have all my childhood meat recipes there too ).
April 12 at 19:58 EST .

   15 people like this.




   Flaming Sword  What's in your oven right now? Me,beanpot of Boston Baked beans. I'm really hungry and the aroma is killing me, but it has several hours to go..Why didn't I put them in early this morning?
April 11 at 17:28 EST .

   13 people like this.



   Bettijo  Nothing is in my oven, my problem was on top of the stove! I cooked a steak in my cast iron skillet earlier this evening. Although I turned on the exhaust fan before I started, I managed to set off the smoke alarm; the alarm company wanted to call the fire department. I convinced the representative that my house was not on fire, please don't call. But it must have been 30 minutes before enough of the smoke has dissipated that the alarm finally quit screaming. I may invest in an outside grill!
April 11 at 22:16 EST .

  6 people like this.



   Surfhut  Cookies will be in my oven in about 10 minutes. I'm moving soon and have a lot of frozen cookie dough. Cook today and take to work Monday!

Bettijo, you made me laugh out loud because I've done that so many times! I open the windows and turn the ceiling fans on high blast.
April 12 at 08:56 EST .

  3 people like this.



   Balogreene  It's out now, I had Panko-crusted Tilapia and fried dill pickles.

Me to Bettijo and Surf. When I cook at high temps, or for a long time, I open the windows and turn the fan on high. Then, when the alarm goes off, we open all the windows and doors, turn on the bathroom fans, and use a broom to get the smoke away from the alarm. It usually works.
April 12 at 19:08 EST .

  9 people like this.



   BirdsNest  Hagar knows when dinner is ready, the smoke alarm goes off. Glad I am not the only one.
April 12 at 20:58 EST .

  5 people like this.





   Bettijo  For those of you turned off by "green" eggs, EC? These sound delicious although I have not tried them.

Deviled Eggs courtesy The Atlanta Journal Constitution

Q: I have loved everything on the Holeman and Finch Public House menu but every time I go there I have to get the deviled eggs three ways. I would love to start making it at home. Thank you. — Tim Pruyn, Smyrna

A: Chef Linton Hopkins writes that “Deviled eggs and pimento cheese are staples on the menu at Holeman and Finch Public House because they are quintessential Southern cocktail foods. We host a party every night at the restaurant and this, to me, is representative of hospitality. Deviled eggs are great fare for Easter, Fourth of July and all home entertaining, really.”

From the menu of: Holeman and Finch Public House photo
Holeman and Finch Public House’s Deviled Eggs (Contributed by Bart Sasso )
Hopkins specifies fresh farm eggs for several reasons. “When someone purchases eggs from a local farmer that cares about how their animals are raised, they are mindfully putting money into good food practices and their own community. In addition, the chickens eat a varied diet as they roam cage-free and this results in a beautiful yellow-orange yolk.” He also thinks they are delicious.

Holeman and Finch Public House offers a plate of deviled eggs with three variations: bread and butter pickle, bacon and pepper.

Holeman and Finch Public House’s Deviled Eggs

The recipe below is for the pepper version of the Holeman and Finch deviled eggs. To make the bacon version, eliminate the cayenne and replace with 2 tablespoons crisp, crumbled bacon. To make the bread and butter pickle version, eliminate the cayenne and replace with 2 tablespoons minced bread and butter pickle.

6 fresh farm eggs
3 tablespoons mayonnaise
1/2 tablespoon grated onion
1 teaspoon Dijon mustard
1/4 teaspoon salt plus extra for egg whites
1/4 teaspoon black pepper
1/8 teaspoon cayenne
A few shakes Tabasco
Paprika, for garnish

In a large saucepan, cover eggs with cold water. Have a bowl of ice water ready. Bring water to a boil and cook 10 minutes. Stir gently in the beginning to set the yolk in the middle of the eggs. After 10 minutes, transfer eggs to ice water and allow to cool.

Peel eggs, then cut in half lengthwise and move yolks to a small bowl. Mash yolks with a fork. Stir in mayonnaise, onion, mustard, 1/4 teaspoon salt, pepper, cayenne and Tabasco. Season egg whites with salt and fill with yolk mixture. Garnish with paprika. Makes: 12

Per serving: 58 calories (percent of calories from fat, 78 ), 3 grams protein, trace carbohydrates, trace fiber, 5 grams fat (1 gram saturated ), 107 milligrams cholesterol, 104 milligrams sodium

   April 11 at 12:28 EST .

   13 people like this.



   Bettijo  Pimento Cheese
CONTRIBUTED BY LINTON HOPKINS
• SERVINGS: 6
• MAKE-AHEAD
• VEGETARIAN
Holeman & Finch Public House, Atlanta
Chef Linton Hopkins uses locally grown pimientos (heart-shaped sweet red peppers ), which he cans himself, in this luxurious spread, an old Southern favorite.
INGREDIENTS
1. 3 medium red bell peppers
2. 5 ounces sharp yellow cheddar cheese, coarsely shredded (2 cups )
3. 4 ounces cream cheese (1/2 cup ), softened
4. 1/4 cup mayonnaise
5. 1 tablespoon juice from a jar of bread and butter pickles (optional )
6. 1/4 teaspoon Tabasco
7. Kosher salt and freshly ground pepper
8. Saltine crackers, for serving
1. Light a grill or preheat the broiler. Set the bell peppers over a hot fire or under the broiler and cook, turning, until charred all over. Transfer the bell peppers to a plate and let cool.
2. Peel the roasted peppers and discard the cores and seeds. Cut the peppers into 1/8-inch dice and pat dry with paper towels.
3. In a medium bowl, mix the diced peppers with the cheddar, cream cheese, mayonnaise, pickle juice and Tabasco and season with salt and pepper. Cover and refrigerate for at least 2 hours. Serve with crackers.
April 11 at 12:38 EST .

  5 people like this.



   Escaped commieny  I love deviled eggs, just not that mushy green stuff, these sound wonderful.
April 11 at 18:48 EST .

  9 people like this.



   Balogreene  Pimento Cheese, by my 96-year old aunt in Georgia.
Sharp Cheddar Cheese, shredded
Enough Pimento to look good
Enough Miracle Whip to make it good
White Pepper
Red Pepper Flakes
All to taste.
Spread on bread and make grilled cheese, make cold cheese sandwiches, serve on Ritz, how ever you desire,
April 12 at 19:12 EST .

  4 people like this.



   Balogreene  My deviled eggs.
Follow his recipe, til the filling
For one egg, one slice of bacon cooked crisp
1/2 tsp dried mustard
1/2 tsp dried minced onions
1 tablespoon mayonaisse
mix together, and fill the egg.

I know it's not company ready, it's breakfast ready. I usually make about 6 eggs to take to work for breakfast.
April 12 at 19:15 EST .

  5 people like this.



   Bettijo  Thanks, Balo, I made Chef Hopkins' pimento cheese today. It is pretty good, needs to set a little longer. I used Hellmann's this time, but I usually use Miracle Whip. I used pimento and hot sauce; next time I will leave out the hot sauce and use the peppers you suggested. I do like the cream cheese mixed in as it makes it "smoother." My mother always put a dash of vinegar from sweet pickles in her pimento cheese, so I normally do that too. One time Paula Dean asked for pimento recipes from her fans and got thousands! I saved a number of them. Amazing how similar, yet different they can be.
April 13 at 12:42 EST .

  7 people like this.





   Bettijo  Guacamole Deviled Eggs
•6 hard boiled eggs
•1 large avocado
•3 teaspoons lime juice
•2 tablespoons finely minced red onion
•1 jalapeno, finely minced
•1 tablespoon finely minced cilantro
•salt and pepper to taste
•chili powder for garnish

1. Cut the hard boiled eggs in half lengthwise and set aside egg yolks for filling.
2. In a medium bowl, mash avocado with a fork. Add egg yolks and continue to mash until smooth.
3. Add remaining filling ingredients, taste and season with salt and pepper.
4. Alternately for a very smooth filling, place filling ingredients in a food processor and process until smooth.
5. Spoon filling into halved egg whites or place filling into a piping bag with large tip of your choice.
6. Sprinkle lightly with chili powder, garnish with cilantro and refrigerate until ready to serve.

   April 5 at 17:39 EST .

   13 people like this.



   Escaped commieny  B, I love your posts and emails, however I have never been able to eat a green , soft mushy blob, guess I changed too many baby diapers ! Can't even abide a pea soup.
April 7 at 19:37 EST .

  3 people like this.



   Escaped commieny  I hope you did not take offense. I was trying to be light hearted.
April 9 at 14:56 EST .

  2 people like this.



   Bettijo  Of course I did not take offense. I have never seen green eggs (and ham ) myself, but thought it was an interesting idea. I like deviled eggs and avocado and think I will try this.
April 9 at 19:45 EST .

  5 people like this.



   BirdsNest  I think they would be delicious, but I was put off by the way they were presented. I would have piped the mixture using a star tip. The other way looks like a pile of intestines on an egg white. I am not being ugly, that's what it looks like to me. I would make the recipe because I think the resulting egg would be delightful. And avocados are good for you.
April 10 at 07:30 EST .

  9 people like this.



   Bettijo  Bird, I completely agree!
April 10 at 12:17 EST .

  4 people like this.



   Flaming Sword  I made these yesterday and they are delicious.But you can pipe them, spoon them, put little hearts on them, they are still butt ugly unappetizing to look at. Looks like a pile of something the cat gave back. But make them just for yourself,or blind guests.. They are really ,really good.
April 25 at 20:19 EST .


   Bettijo  Thanks for the feedback, Flame, I have not made them, but thought the idea of mixing avocado with the egg sounded good. Wonder if there is any way to keep them from being "green"? Food coloring? Green already has yellow and blue in it, adding more yellow would just make a yellow-green, adding more blue would make a blue-green. Adding red would give us brown, which would probably be worse than green. Next time I go to store I am going to buy an avocado and experiment. Will report!
Yesterday at 09:42 EST .


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