Ping to the Weekly Recipe Thread Ping List
(to be added or deleted please contact me)
Last week’s thread:
http://www.freerepublic.com/focus/f-chat/2869249/posts
(Another busy Saturday-will update recipe lists in future)
My sourdough starter went moldy and I’m pretty ticked. I was going to make sourdough crackers today. I’d love a great whole wheat bread recipe if anybody has one. Today I’ll be making a few batches of shepherds pie. For each batch:
2 lbs ground beef sauted with 1 tsp fresh thyme, salt pepper to taste. Add 1 c each carrots and onion and saute till soft. Add 1/2 c frozen pees and when warmed through add 1/4 c flour. Cook 1-2 min until the flour is no longer raw. Add a bottle of Guinness and stir until thick. Pour into 8 x 13 baking dish & top with mashed potatoes. I make those by peeling and boiling about 2 lbs pots. When fork tender drain and add 1/4 c butter, 1/2 c whole milk (1/2 & 1/2) if you have it, 1 c sour cream. Combine and spread on top of meat mixture. A little runny is good so it will spread better. Bake 375 for 25-30 mins or cool, seal and freeze. Sheps pie is traditionally made with lamb but I like the flavor and price of beef better.
Good morning, on early today. Excuse me while get some coffee, maybe I can then remember a new recipe then to post.
Thanks for the ping.
If anybody has a favorite diebetic dessert/snack I’d love to see it.
I have a great recipe I want to share but it will have to wait until later when I'm at work and have some free time.
More immediate is a problem I'm having with my bread machine. Our family loves bread machines. We have had several and once even had bread machine races with our three kids. So you would think we would know how to adjust simple recipes. Nope, LOL!
In our trusty, Old Welbilt A4000 I make Italian bread but it's only a 1 and a half pound loaf. The recipe didn't come from the Welbilt manual. I'm using one from our long gone Regal machine manual.
8-9 oz water
1 1/4 tsp salt
1 1/2 tsp vetg oil
3 cops bread floud
1 tsp sugar
2 tsp active dry yeast
I set the machine to the 2-3 cup setting and let it go, about 3 hours. The 1 1/2 loaf comes out perfect. So what's the problem?
I'd like to increase the recipe to a 2 lb loaf. I have given up trying to figure it out. Doubling a 1 lb recipe seems wrong because I would be using 4 1/2 tsp of yeast. That has to be too much.
BTW I'd prefer NOT to use egg whites as some recipes suggest but it really doesn't matter.
Does anyone have any suggestions?
If not I'll have to go back to multiple machines because 6 hours for making two loaves of bread isn't going to work.
Thanks in advance.
Most of yunz here will probably already know this and think it's very basic but for folks like me this was amazing.
This is the link to the basic recipe from davey4557 on You Tube.
Greatest Spaghetti Sauce in the World EASY and GOOD !!!
At first I was skeptical but after trying it and adding a bit I am convinced! I'm already planning on making and freezing this.
Here is the recipe with my additions. My additions/alterations are in parentheses.
2 lbs lean ground beef. Dave used the beef in a tube, I am using regular ground beef or turkey.
1 28 oz can of whole peeled tomatoes. (I think this was key. You can used diced or crushed but I used whole peeled tomatoes. No acid aftertaste and I didn't have my usual heartburn - WOO HOO!)
2 6 oz cans of tomato paste
6 oz of water
1 medium yellow onion, diced
1 bay leaf
1 clove of garlic pressed (We don't have a press so I used a knife then diced the fairly large clove. While we like garlic it was a bit much. Next time I'll use a smaller clove)
4 tsp white sugar (after the sauce had simmered I added a tbsp of brown sugar)
2 tsp oregano (I also added 1 tsp of Italian seasoning)
2 tsp salt
1/8 tsp cayenne pepper (I didn't have any so I substituted 1/4 tsp of Emeril's Bayou Blast seasoning which has cayenne in it)
If you want mushrooms, peppers or whatever put them in now
Cover and simmer for about an hour, just watch to make sure it doesn't cook down too much. Check and stir often! (Mine was done after 45 minutes. Then I turned the heat down to low and let it go until it was time to eat. In my case that was another hour so I ended up adding water to keep it from thickening too much. I enjoy the smell of the cooking more than the eating so I like to let things go for awhile.)
While the sauce was finishing I was making Italian bread in the bread machine.
Bottom line was that it turned out FANTASTIC! Everyone liked it and the sauce didn't have any acid aftertaste.
Best thing is that it can be made with items from a Dollar Store. Tasted way better than Prego, Ragu or other commercial sauces.
It didn't make as much as I thought it would but it was more than enough for 6-8 servings.
I will be making more this week and freezing it. Check out Dave's video, I enjoy his simple cooking!