Posted on 11/12/2006 8:17:35 PM PST by HungarianGypsy
We'll have to try that.
Mix it with a bit of melted butter and, using a pastry brush, put some on that roast chicken, turkey or pork loin that needs some more "browning". Great way to get the appearance without overcooking. I also like to add just a few drops to fried rice and stews/soups. Experiment with it. It can't hurt anything if you use a gentle hand with it. Wouldn't try it on the custard pie, though.
A kitchen, like a bedroom, should be entered with a sense of humor, joy and adventure. (I'm old and can say things like this and get away with it. LOL)
Ah. Yeah, fried rice would be good with it - and the browning, for sure. Thanks. I've got remember it!
JALAPEÑO PEPPER JELLY
Try basting it on baked, broiled or grilled chicken or duck, on a pork roast or chops, or on braised venisone!!!!
Hot pepper jellies are my fave - I can make them in my sleep I make so much of it.......but don't limit yourself to just jalapenos (and I never used canned peppers of any shape in jelly) try combinations of peppers. I make a habanero one that I tint orange and use no bell peppers in it at all. Come to think of it, I rarely put any bell peppers in any hot pepper jelly.
24 oz. frozen shredded or grated potatoes - thawed
2 cans cream of chicken soup
1 pint (16 oz. ) sour cream
1-2 stalks of chopped green onions
1 cup grated cheddar cheese
1/2 cup melted butter or real margarine (not the vegetable spread that everyone thinks is margarine)
salt & pepper to taste
Combine all of the above and put into a 9 x 13 " pan.
Topping:
2 - 2 1/2 cups corn flakes
1/2 cup grated cheddar cheese
1/4 cup melted butter or margarine
Melt butter in a large frying pan and add corn flakes and cheese to coat. Remove corn flake mixture from pan and spread evenly over potato mixture in the 9 x 13" pan. Pat down a little to smooth and make even. Bake at 350 for 30-45 minutes depending on your oven
The cherry choco-chip cookies were a hugh hit at the office par-tay today. I made several types of cookies and one that was surpisingly well-received was this variation (modified from this month's Bon Appetite) of Mexican Wedding Cakes:
Cranberry and Toasted Piñon Mexican Wedding Cakes
1 c butter, room temperature
0.5 c powdered sugar, plus more for coating the cookies after baking
1 Tbs vanilla
0.5 tsp salt
0.5 c piñon nuts (toasted until starting to sweat and food processed to a fine meal)
1.5 c cake flour
0.5 c + 0.3 c all purpose flour
0.5 c dried cranberries
Preheat oven to 350 F. Beat butter and powdered sugar until light, beat in vanilla, salt, nut meal and cranberries. Stir in flour, don't over mix. Make Tbs-size balls, bake on parchment paper-lined cookie sheets 16 min or until bottoms just begin to color. Cool 5-10 minutes on cookie sheet and roll in reserved powdered sugar.
Notes: I always steam dried fruit before using it in baking to keep them plump and moist. Next time, though, I'll use more than 1 c cranberries and make smaller cookies. Maybe 0.5 Tbs.
*cringe* There's a lovely lady in my church growing up that made a recipe like this every time there was a funeral (to take to the families or for a luncheon at the church). She even called them funeral potatoes. Her husband would just roll his eyes every time she called the dish that because it was just a fabulously yummy dish. "Can't you call it something else?" he'd ask. She never gave out the recipe, but it sounds like yours is similar. Yum.
Well, when I was still in top fire-breathing form, I could eat fairly hot, but when you get out of the habit of it, tolerance declines quickly, I found!
I would never eat anything with habañeros or Scotch bonnets in it. I can barely eat adobo chipotles. Since I give it to so many pepper wimps, I keep it tame - and jarred peppers are the only way to predict heat in jalapeños. I was on the pro chili cooking circuit for a while and it was very chancy to use fresh, so we seldom, if ever, did.
That said, more power to you and your heat-seeking friends! Happy Thanksgiving!
I often make the same dish. Here in ranching country, we call them "Branding Party Potatoes". Really good.....and no left overs.
Happy Thanksgiving to you as well!!!
I know what you mean about getting out of form from the hot! Years ago I worked in a Thai restaurant. I was familiar with the food as I had been a regular customer (that's how I got job) but within just a few weeks I was quite capable of eating exactly the same things the Thai women there ate. Even my husband who is a fire-breathing eater couldn't keep up with me. But within a few weeks after I stopped working there, I couldn't handle it anymore.
Now we're cookin'!!!
I hope you're feeling better and that you have had a good day.
jm
"We try so hard to give the right gift, when all our family members want is the love that comes from you." - FlyLady
Thank you. Happy apres-Thanksgiving to you! It took me all day and several naps just to get through it, but I did, thanks. Hope you are feeling better, too!
Great ideas - bookmarked. Even I, who have nothing, have clutter. But I sure wish I had my old clutter back, so I could cook like I used to. Thanks!
Your Bourbon Corn Pudding was shared with my grandmother before Thanksgiving she loved the sound of it so much. And I had 3 recipe requests from our Thanksgiving alone, and that's 3 out of 9 adults! Excellent odds I'll be making this incredible dish again - thank you SO MUCH for sharing it!
Happy belated Thanksgiving, knight, sorry I missed your first post! Hope you and your family had a wonderful night together :)
That pic of the Duke is from one of my favorite Duke movies (as is the sound clip that didn't work right): "The Man Who Shot Liberty Valance."
THANK YOU for this yummy gravy recipe! Everyone had to say "it is PERFECT gravy!" :) And it was... easy, too!
***smiles***
I'm so happy you enjoyed the recipe! I wish I could claim credit for the it. LOL
Now to unpack my bags from our trip. Packing is fun, unpacking is not, so I had to check out FR first in an act of avoidance. :)
Thanks for the "ping" and all the great receipts!
Nancee
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