Put A Fork In It

Bacon, Egg, Avocado and Tomato Salad | Mark's Daily Apple

2010-05-18T08:07:00.000-07:00

Here's a Primal Recipe I found at Mark's Daily Apple....following his ideas for diet and exercise, I've lost about 12 pounds in three weeks and feel great! Quit smoking at the same time and am still smokeless..

Bacon, Egg, Avocado and Tomato Salad | Mark's Daily Apple

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MariMode Aprons-Every Cook Needs A Good Apron

2009-07-02T07:34:00.000-07:00

A friend of the family and her daughter have launched a new website and are selling Aprons... Many Designs to choose from for every Chef in the House...

Check out her collection of Retro Apron Designs at

Marimode Retro Glam Aprons

JANE'S PUMPKIN BROWNIES

2008-11-02T05:29:00.000-08:00

These are yummie !!

For the brownies:

1 lb. sugar

1/2 lb. butter, melted

1/2 lb. white chocolate, melted

1/2 c. pumpkin puree

6 eggs

4 oz. all-purpose flour

1/2 T. cinnamon

1/4 t. powdered ginger

For the frosting:

6 oz. butter

1/2 lb. confectioner's sugar

Cinnamon or maple syrup to taste (optional)

Make the brownies:

Preheat oven to 350 degrees; butter and flour a 9-by-13 inch baking dish.

In a large bowl, combine the sugar, melted butter and melted chocolate with an electric beater or wooden spoon.

Add the pumpkin puree and the eggs, one at a time.

Sift together the flour, cinnamon and ginger and add to the bowl.

Mix until all the ingredients are just combined.

Pour the batter into the prepared dish.

Bake about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let cool before cutting.

Make the frosting:

Combine the butter and confectioner's sugar in a bowl and beat with an electric beater until light.

If desired, flavor with optional cinnamon or maple syrup.

Spread over cooled brownies.

Makes 16 brownies.

The Ominivores Hundred

2008-09-06T07:30:00.000-07:00

My friend Rain posted this and I thought it kind of interesting...See what you think !!

Have seen this one a few times now — most recently at Lyndons — and find it rather interesting, so here it is:

The rules are fairly simple enough to follow.

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten (go here for links if you don’t know what something is).
3) Cross out any items that you would never consider eating.

4) Optional extra: Post a comment at http://www.verygoodtaste.co.uk/ linking to your results. Or you can leave me a comment so I can check out your list as well.

1. Venison.		51. Prickly pear.
2. Nettle tea.		52. Umeboshi.
3. Huevos rancheros.		53. Abalone.
4. Steak tartare.		54. Paneer.
5. Crocodile		55. McDonald’s Big Mac Meal.
6. Black pudding.		56. Spaetzle.
7. Cheese fondue.		57. Dirty gin martini.
8. Carp.		58. Beer above 8% ABV.
9. Borscht.		59. Poutine.
10. Baba ghanoush.		60. Carob chips.
11. Calamari.		61. S’mores.
12. Pho.		62. Sweetbreads.
13. PB&J sandwich.		63. Kaolin.
14. Aloo gobi.		64. Currywurst.
15. Hot dog from a street cart.		65. Durian.
16. Epoisses.		66. Frogs’ legs.
17. Black truffle.		67. Beignets, churros, elephant ears or funnel cake.
18. Fruit wine made from something other than grapes.		68. Haggis.
19. Steamed pork buns.		69. Fried plantain.
20. Pistachio ice cream.		70. Chitterlings, or andouillette.
21. Heirloom tomatoes.		71. Gazpacho.
22. Fresh wild berries.		72. Caviar and blini.
23. Foie gras.		73. Louche absinthe.
24. Rice and beans.		74. Gjetost, or brunost.
25. Brawn, or head cheese.		75. Roadkill.
26. Raw Scotch Bonnet pepper.		76. Baijiu.
27. Dulce de leche.		77. Hostess Fruit Pie.
28. Oysters.		78. Snail.
29. Baklava.		79. Lapsang souchong.
30. Bagna cauda.		80. Bellini.
31. Wasabi peas.		81. Tom yum.
32. Clam chowder in a sourdough bowl.		82. Eggs Benedict.
33. Salted lassi.		83. Pocky.
34. Sauerkraut.		84. Tasting menu at a three-Michelin-star restaurant.
35. Root beer float.		85. Kobe beef.
36. Cognac with a fat cigar.		86. Hare.
37. Clotted cream tea.		87. Goulash.
38. Vodka jelly/Jell-O.		88. Flowers.
39. Gumbo.		89. Horse
40. Oxtail.		90. Criollo chocolate.
41. Curried goat.		91. Spam.
42. Whole insects.		92. Soft shell crab.
43. Phaal.		93. Rose harissa.
44. Goat’s milk.		94. Catfish.
45. Malt whiskey from a bottle worth £60/$120 or more.		95. Mole poblano.
46. Fugu.		96. Bagel and lox.
47. Chicken tikka masala.		97. Lobster Thermidor.
48. Eel.		98. Polenta.
49. Krispy Kreme original glazed doughnut.		99. Jamaican Blue Mountain coffee.
50. Sea urchin.		100. Snake.

Challah (Jewish Egg Bread)

2008-03-23T09:57:00.000-07:00

The following recipe is taken from "the vegetarian epicure" by anna thomas, 1972.

Pictured below the recipe is my sister Rita doing all the work!!

Challah (Jewish Egg Bread)

1 package yeast

2 tsp. sugar

1.25 cups warm water

4.5 - 5 cups hard-wheat, white flour

2 tsp. salt

2 eggs

2 Tbs. melted butter or oil

1 egg yolk

sesame seeds or poppy seeds

Dissolve the yeast in .25 cup of the water and add the sugar. Sift 4 cups of the flour together with the salt into a large mixing bowl and add the 2 eggs, the melted butter or oil, and the rest of the water, as well as the yeast mixture.

Stir vigorously until all is well-blended. Dust a large board with about .5 cup flour and turn the dough out to knead. Knead in as much of the remaining flour as needed to make a smooth, elastic, non-sticky dough.

Grease a large bowl and put the dough into it. Cover and leave it to rise in a fairly warm place for about 1 hour. Punch it down and let it rise again until double in bulk.

On a lightly floured board, shape the Challah: first divide the dough into 2 parts - one slightly larger than the other. Then cut the larger part into 3 equal pieces. Roll the pieces into strips and form a fat, even braid. Place it in the middle of a buttered baking sheet.

Now repeat this procedure with a smaller piece of dough and place the second braid on top of the first.

Cover with a light tea towel and let rise for about .5 hour.

Brush the loaf heavily with the egg yolk then,

sprinkle it generously with poppy or sesame seeds.

Bake at 375 degrees for about 50 minutes.

You will have one very large and impressive Challah, golden brown and shiny."

Buns, The Thanksgiving Controversy

2007-11-26T18:03:00.000-08:00

We had a great Thanksgiving in Methuen, but we forgot to bring the buns !! Actually we didn't even make them>>>>>Lots of controversy over that!!

Anne made them today and I thought I'd post the pictures

A Single Potato Bun, cooked to a perfect golden brown.

A Basket of Buns....

Oh look!! There's...

...Joe enjoying a hot Buttered bun

We had so many Buns..

We had to throw some of them away!!
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Just kidding, they were too tasty to throw away.

Whoopie Pies !!

2007-07-18T07:47:00.000-07:00

Sister "M" sent me this recipe today and I've included a picture....but it's courtesy of ogden2k

When she makes them next time she promises that I'll be there to take a picture!!

THE RECIPE:

In a large mixing bowl, place the following ingredients and beat till smooth.

1 cup sugar
1/2 cup baking cocoa
2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsps baking soda
1/2 cup shortening
1 cup & 1 Tbsp. milk
1 egg
1 tsp. vanilla

Drop spoonfuls on ungreased cookie sheet. Bake at 425 degrees for 5 -7 minutes.

(Note: I use a medium sized cookie scoop to get them all approx. the same size.)

Filling

3/4 cup shortening
1 1/2 cups confectioners sugar
1 1/2 cups Marshmallow Fluff
1 tsp. vanilla
1-2 Tbsp. milk for consistency

Place all in a large bowl and beat well till smooth and fluffy.

Assemble the pies and enjoy!!

Thanks Sis!!

Fresh Strawberry-Kiwi Pie

2007-07-15T08:32:00.001-07:00

Topped with fresh whipped cream, this Strawberry/Kiwi Pie will put a smile on your face.

Ingredients:

1 9" Pie Shell
1 Qt Fresh Strawberries Washed & Hulled (Leave Whole)
2 Fresh Ripe Kiwi, Halved and Sliced
1 Cup Sugar
3 TBSP Cornstarch
1/8 TSP salt
3 TBSP White Corn Syrup
1 Cup Water
3 TBSP Sugar Free Strawberry Flavored Gelatin

Bake Pie Shell and allow to cool.

In Saucepan combine sugar, cornstarch, salt, corn syrup and water. Heat, stirring frequently until mixture thickens.

Remove from heat and stir in 3 TBSP of flavored Gelatin.....allow mixture to cool to room temperature..you don't want it to set up so get your fruit into the shell!!

Place strawberries in shell evenly...they should cover the 9 inch pie shell

Place kiwi slices on shell between strawberries and around edge.

Ladle the thickened Gelatin over fruit and then place pie in the Fridge and cool completely

Before Serving top pie with fresh whipped cream and garnish with a few Strawberry Slices

Mom's Potato Salad

2007-05-12T19:17:00.000-07:00

Potato Salad, My mom makes the best and the secret ingredient is the first on the list, without them no one's potato salad compares, it's the PICKLES !!

1/2 cup pickle juice from HEINZ GENUINE DILL PICKLES
4 large pickles, chopped
5 ribs of celery, chopped
2 med. sized onions, chopped
1/4 tsp. black pepper
1/2 tsp salt
4 to 5 lbs. russet potatoes
1-1/2 to 2 cups Hellman Real Mayonnaise
sprinkle of paprika (optional)

Mix first 4 ingredients in large bowl to marinate while cooking potatoes. Scrub potatoes and boil until fork-tender. Cool potatoes on a platter until they can be handled easily. Remove skins and cut into bite-sized pieces placing them in bowl with marinating celery, onions & pickle; toss occasionally to moisten potatoes. Add salt & pepper and mix gently. Add mayonnaise 1/2 cup at a time until good consistency is achieved. Add additional seasonings and pickle juice to your own taste. Chill thoroughly before serving. Sprinkle w/paprika if desired.

Chicken Gruyere

2007-02-13T06:42:00.000-08:00

This is a version of Chicken Cordon Blue that I made the other night to the satisfaction of everyone at the table..

What you need:

2-3 lbs boneless chicken, sliced thin, pounded into cutlets.
3/4 lb wedge of Gruyere Cheese
3/4 lb smoked Virginia Ham shaved thin
1 cup freshly grated Parmesan Cheese
Season Salt or Salt, Pepper to taste
2-3 cups Cornflake Crumbs **
1 Stick Butter melted
Toothpicks

First get your chicken cleaned up and ready, take the time to get what my sis like to call "Noogies" (Fat,Gristle,Tendons} out of the meat. Put aside in dish and move to next step

Mix **Cornflake Crumbs and Parmesan cheese in large bowl, Add approx 1/2 tsp pepper and Tsp of salt or seasoned salt and mix ingredients well, put aside and proceed to next step.

Cut Gruyere Cheese into about 3"x 1/2" strips and put aside, get your ham out of package. It's time for the assembly line now.

Lay out cutlets flat, place a couple slices of ham and a strip of cheese on each cutlet and roll them up secure them by using 2 toothpicks so they wont unroll on you.

Now dredge rolled up cutlets in butter, then roll them through cornflake mix, Place in 9"x14" glass baking dish. Drizzle remaining butter over top of cutlets

Bake in pre-heated oven at 425 Degrees F. for 20-30 minutes...they cook fast so check one in 20 minutes so chicken doesn't get dry!!

** You can use bread crumbs or cracker crumbs but cornflake crumbs are the best !!

Serve with Rice and Vegetable Serves 6 People easily

A French Baguette

2007-02-04T06:04:00.000-08:00

This Bread recipe is really simple:

31/2 cups flour
1 tsp sugar
1 tsp salt
2 scant cups water
1 pkg active dry yeast

That's it for ingredients, now the process.

Measure 3 1/2 cups of flour and 1-tsp salt an put it aside in med mixing bowl.
Put yeast and 1-tsp sugar together in Large mixing bowl.
Heat your water to 105 degrees F.
Pour ONLY 1/4- cup over yeast mixture set in warm place 10-minutes or till frothy

Now you need to get your Electric-Mixer ready and you will need you Dough-Hook Beaters, I have always used the hand held electric mixers when making this bread.

Add flour mixture and the rest of your water to the Large mixing bowl with your Frothy Yeast Mix and on low to med speed mix until dough is soft.. add more flour if dough still looks to wet...but 31/2 cups is usually just perfect
Place dough on floured surface and knead for 10 mins, have plenty of flour to keep surface and hands floured as dough will sometimes get sticky
Place dough in large greased bowl, cover with plastic wrap and place in warm place to rise until doubled, about 1 Hour

While your waiting get a lg baking sheet (preferably dark) and grease it. Also you will still need to keep some flour around as you will be kneading the dough once again. Now clean up your mixing bowls & mixers before the dough left on them hardens like rock.

When dough has doubled flour your hands and work surface.
Punch the dough in the center while in the bowl you had it in to rise
Roll dough out onto floured surface and knead 1-2 minutes until very elastic
cut dough evenly in 2
place half the dough between the palms of your hands and roll back and forth to form a fairly even 2-3 " thick cigar shaped loaf about 12 -15 inches long, repeat with other half of dough DO NOT roll it on a board
Place loaves 3-4 inches apart on baking sheet and cover with plastic wrap, let rise 15 minutes

Heat oven to 475 degrees F. while dough is rising . Make sure you have oven rack down low and a rack at center of oven. On lower rack while oven is heating place a glass baking dish with approx 1-2 cups water and 1 tsp salt. This creates steam which will help to make the Baguette Crusty. If your lucky enough to have a steam infused gas stove you can skip the dish of water.

Okay, it's been 15 mins, remove the plastic wrap from your baking sheet, check to make sure oven is at 475 degrees F. and place baking sheet on center rack for 15 Minutes
Bread should be Browned and sound hollow when you check it., carefully remove water dish, turn oven off and leave bread inside for another 8-10 mins before removing..this also helps to make the crust crustier! Remove from oven and place on cooling rack.

ENJOY

Scrapple & Hominy

2007-01-28T06:54:00.000-08:00

Some Family favorites of ours, I'm not an agent for them but this is easier than driving to Philly every time we need to pick up more delicious SCRAPPLE

and don't forget the Hominy !!
From Baltimore,MD Manning's is simply the Best

Martha vs. Maxinne

2007-01-26T07:33:00.000-08:00

*Martha's Way* Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

*Maxine's Way * Just suck the ice cream out of the bottom of the cone, for Pete's sake! You are probably lying on the couch with your feet up eating it, anyway!

*Martha's Way* If you accidentally oversalt a dish while it's still cooking, drop in a peeled potato and it will absorb the excess salt for an instant "fix-me-up.

*Maxine's Way * If you oversalt a dish while you are cooking, that's too bad. Please recite with me my motto: "I made it and you will eat it and I don't care how bad it tastes!"

*Martha's Way* Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish.

*Maxine's Way * The Mrs. Smith frozen pie directions do not include brushing egg whites over the crust so I don't.

*Martha's Way * Cure for headaches: take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

*Maxine's Way * Take a lime, mix it with tequila, chill and drink!

*Martha's Way * Don't throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.

*Maxine's Way * Leftover wine??????????? HELLO !!!!!!!

Cheese Bread

2007-01-23T07:04:00.000-08:00

I've had a hankering for cheese bread for quite some time now. Normally I'd get it at the bakery in our local supermarket, but they stopped making it...Probably the Health Conscious shoppers are shying away from bread, never mind combining cheese to it!

Personally I think happiness is a large part of feeling healthy and damn it I want Cheese Bread or I won't be happy !!

I found a recipe and tweaked it a bit and have created this lovely loaf.....it's great warm out of the oven or toasted with....BUTTER... I call it Tom's Irish Cheese Bread but you can call it anything you want..just enjoy it.

31/2 Cups flour

1 Cup Grated Parmesan Cheese

2 Cups Shredded Monterrey Jack Cheese

1/2 TSP Salt

1/4 TSP Pepper

1 stick unsalted butter

1/4 Cup Milk

1 TBSP Active Dry Yeast (1pkg)

1/4 cup Warm water(105 degrees F)

3 TBSP Olive Oil

3 Eggs, beaten

Combine 2 cups flour, salt, pepper and cheeses in a large mixing bowl
Heat Butter and Milk to Warm (approx 105 degrees F)
Dissolve Yeast in 1/4 Warm Water (105 F) and set aside till frothy
Add Water Mix, Butter Mix, & Eggs to Flour & Cheese - - Mix Well
Add remaining flour, as needed, to form a soft dough. (I used it all)
Knead on well floured surface until smooth
Place in greased bowl, cover with plastic
Let it rise in warm place about One Hour or until doubled
Punch dough in center roll out on floured surface and knead for 3 minutes
Shape dough into loaf and place in buttered 9x5 loaf pan cover with plastic wrap
Cover and let rise till doubled (About 30-45 mins)
Bake in Preheated Oven 30-40 mins. Check at 3o minutes

If you tap the bread and hear that hollow sound..It's ready to remove. Take it out of the baking pan and let cool 30 minutes, slice and eat...It's a Crispy Crusty Cheesy Delight..

Note you can substitute the Monterrey Jack with another cheese...I just winged it and that's part of the fun!!