Posted on 03/31/2017 5:00:55 PM PDT by Jamestown1630
Your Green Chili Egg Casserole looks great! I am so tired of quiche, LOL! Thanks. :)
Throw a can of crushed pineapple into an angel food cake mix. Count the juice as part of the water called for. Yum!
I call the crunchy end piece! New butter in my dish......oh my!
I don’t know, as I’ve never made mayonnaise. But I’m wondering if your blender - or the setting you use - is too powerful, and just breaks it (???)
We called the end pieces, ‘knockers’ when I was a kid. My favorite part of the whole loaf, too! Always had to fight Dad for it, but sometimes I won! ;)
Yeah, I thought so but hoped it wasn’t. Back to aching arm.
It is supper simple.
*sigh*,
I’m a bread lover...
Have you tried a food processor, instead of a blender? You can get little ones, just the right size for a sauce, for almost nothing; a lot of them are geared toward less aggressive blending.
Another time when I was in a hospital waiting room, I saw a UK magazine - I think it was called ‘Country Living’, or something like that. G&G reminded me of it.
I’ll just stick to whisking by hand. It doesn’t take that long. Just whining that everyone else can zap it done. Oh, well.
Been eating down the pantry so used a package of brown gravy mix (yeah, I know) for Salisbury steak last night. Perked it up with ketchup and Worcestershire and it was surprisingly good.
Out of eggs so am trying an eggless empanada dough recipe using cream cheese instead to use up the leftover Salisbury:
1/2 C cream cheese
1/2 C butter
1 C flour
salt
In actress Leslie Caron’s memoir she tells the story of running out of bottled mayo for a glitzy Hollywood party.
Her maid panicked. But Leslie was cool as a cucumber....
She quickly made a batch of homemade mayo all by herself, remonstrating the maid that it is the easiest thing to make.
Seems French housewives make their own mayo all the time.
The trick is to add the first addition of oil in droplets....then as it emulsifies....add oil in a stream.
SHIRRED EGGS
METHOD Layer in lavishly buttered ramekin or individual muffin pan
h/cream, lge gg--nudge yolks to centers, add s/p, Parm (Swiss or Gryere),
chp chives. Bake 325 deg 12-15 min (whites set--yolks soft). Remove; set
2-3 min on counter. SERVE.
NOSTALGIA NOTE Lana Turner's daughter's book said their French
chef browned tops under broiler, served w/ croissants.
It sounds great!
I love all-in-one dishes....just layer it all together, bake it....and bam....a great dish.
Breakfast food for sure....but I’m thinking of it as an apy for an elegant dinner party. Maybe add some tomatoes, serve w/ golden-toasted herbed bread soldiers.
Yum. :)
Great timing! I was planning on making that for breakfast, tomorrow with some toasted sourdough bread for dipping!
Found some cute, cheap larger ramekins at a thrift shop today and there are fresh chives for clipping in the garden. :)
Deelish......and the ramekin presentation is perfect.
Place portions of cookie dough in ramekins...
Indent tops; add chocolate chips, nutella, and the like.
Nice served w/ sprinkle of chp nuts.
I love the story behind “knockers.” Long may they rule!
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