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Recipes
- Thread starter messaggera
- Start date
I go through waves of writing down recipes (am not doing it much right now) but this looked amazing and started a new crop. This channel in general is fantastic, her instructions are very clear and she's really good at explaining things.
This looks like a custard, but hey - I like all of the variations of cheesecake.
Hi 
I received compliments yesterday regarding this recipe
Tarta de cebolla (onion pie)
3 Purple onions (per the original recipe but I'd add 2 more)
200g Ricotta cheese
3 eggs
Pepper mix
a little bit of salt
masa de hojaldre or "Puff pastry"
Directions:
Preheat the oven at 180°
Cut the onions in half juliettes
Put them in a pan with little oil (I used oliva oil... I won't use Coconut or avocado because I only have Coconut oil and... yuck)
The fire must be low and monitored (gently stir in intervals of minutes)
Put the pastry on the oven container ("Pyrex", don't forget to oil a little)
Stir vigorously the mix: cheese (all) with the whole eggs, add the mix of pepper and salt according to your gaste). Then add the mix to the pastry, half the onions, mix, the rest of the onions, the other half of the mix.
Seal the pastry (I personally love braid designs on top, but my photo was too large for the forum) and put in the oven for an hour at 250°
Let me know how It goes
I received compliments yesterday regarding this recipe
Tarta de cebolla (onion pie)
3 Purple onions (per the original recipe but I'd add 2 more)
200g Ricotta cheese
3 eggs
Pepper mix
a little bit of salt
masa de hojaldre or "Puff pastry"
Directions:
Preheat the oven at 180°
Cut the onions in half juliettes
Put them in a pan with little oil (I used oliva oil... I won't use Coconut or avocado because I only have Coconut oil and... yuck)
The fire must be low and monitored (gently stir in intervals of minutes)
Put the pastry on the oven container ("Pyrex", don't forget to oil a little)
Stir vigorously the mix: cheese (all) with the whole eggs, add the mix of pepper and salt according to your gaste). Then add the mix to the pastry, half the onions, mix, the rest of the onions, the other half of the mix.
Seal the pastry (I personally love braid designs on top, but my photo was too large for the forum) and put in the oven for an hour at 250°
Let me know how It goes
The above post should read "taste".
I love U.S. Southern cuisine and believe It would blend well with Ecuadorian food. Bye ladies! Thank you for so much.
I love U.S. Southern cuisine and believe It would blend well with Ecuadorian food. Bye ladies!
Thank you for so much.
Has anyone ever made nougat before - Torrone? This was a childhood favorite from a friend but I can not find the same recipe remembered.
No, but I know it involves boiling sugar to the hardball stage (I think). Maybe it's the soft-crack stage (that's taffy consistency). You'll need a good candy thermometer.
I've always meant to learn, maybe someone has a good recipe - I wouldn't trust myself Googling one for you.
If you still have that dirty rice recipe, share please. Isn't it made with chicken livers? (I actually like those. So that would be a plus.)
I used this recipe: https://thesaltymarshmallow.com/easy-dirty-rice/#recipe
To make it a bit healthier, I doubled the veggies and used a brown rice blend. It would taste better with white rice, but it was still very good. Get the onions nice and brown. Their flavor really comes through.
Looks like a simple one. Not a bad thing, though - I could see myself having three versions of this recipe if I like it enough.
I have not, but I love it so much! When I was in Europe I ate so much of it, especially in chocolates! I don't know why Americans are so compliant with the crappy chocolates produced and sold here. European chocolate actually has standards and tastes far better. Also African chocolate is out of this world. Anyway, I wish I could find some quality nugat to buy here. Wouldn't trust myself to ever make it.
Have you before? I've procrastinated on making that one (and banana cream) because I don't do the best with blind-baked crusts, I either bake them not long enough or for too long. The fillings for a cream pie don't seem too challenging.
I did make a french silk pie this Christmas with very good results...so I so far have a good track record.
This will be the first time! I'm going to try this recipe: https://sugarspunrun.com/coconut-cream-pie/#recipe She also has a video. I'm even going to make my own whipped cream (linked in her recipe), since this pie will be traveling and I'll have better control over the stabilization of the cream. It's a graham cracker crust amped up with some chopped nuts - yum!
What I've learned about baking crusts and similar is to set a timer a little early, check it, set another timer, and check a few times if you have to to get it just right. I've been making bacon in the oven lately (SO MUCH EASIER and cleaner), and there really is a precise small time window of when the bacon is cooked to the exact crispy doneness I prefer. The same is true of most baked things, I'd guess.
The best homemade pie I've ever made is a blueberry pie, complete with homemade crust and a lattice top with cute heart cutouts. It looks so stunning (once you get the hang of making a nice-looking top) and people always totally ooh and aah that it's homemade. Tastes so good warm with a little vanilla ice cream.
Delicious recipe
2 cans Rotel
2 cans cream of chicken
1 can cream of mushroom
1lb chicken (shredded)
1lb cheese (sharp cheddar and/or Mexican)
1 bag crushed doritos
You can cook the chicken with the canned ingredients in a crock pot on low. Then I shredded the chicken, added the Doritos and half the cheese, cooked for a little longer, then add the rest of the cheese and serve. It's soo tasty. Alternative way is to put it in a casserole pan and layer the ingredients, cook at 350 until bubbly. This way you have to cook and shred the chicken separately.
We had it with rice, but it would also be great with sourdough or cornbread. I think you could also add a can of drained corn.
2 cans Rotel
2 cans cream of chicken
1 can cream of mushroom
1lb chicken (shredded)
1lb cheese (sharp cheddar and/or Mexican)
1 bag crushed doritos
You can cook the chicken with the canned ingredients in a crock pot on low. Then I shredded the chicken, added the Doritos and half the cheese, cooked for a little longer, then add the rest of the cheese and serve. It's soo tasty. Alternative way is to put it in a casserole pan and layer the ingredients, cook at 350 until bubbly. This way you have to cook and shred the chicken separately.
We had it with rice, but it would also be great with sourdough or cornbread. I think you could also add a can of drained corn.
What are they good to eat with?
This is my Lemon Rice recipe. It’s nice and light tasting. Pairs well with just about anything but goes really well with fish and chicken. Servings can be scaled up or down in 1:1 ratios.
Ingredients:
1 cup basmati or jasmine rice
1 cup chicken broth
1 cup water
4 tablespoons butter (I guess 2 tbsp would be fine but “mo’ butta, mo’ betta”)
2 large bay leaves
5 whole garlic cloves
Juice from 2-3 whole ripe lemons (I usually use at least 2 lemons. I know it seems like a lot but you’d be surprised how much the rice sucks up the lemon flavor. Start with the juice of one lemon and work up until there is a strong but tasty lemon flavor)
Chicken bouillon (instead of salt)
Directions:
-Melt the butter over medium heat and brown the rice until it’s a light golden color.
-Add the water and broth. Bring to a boil. Add the bay leaves and garlic cloves. Then cover and lower heat to a low simmer for 20 minutes.
-After the rice is cooked, add in the lemon juice and bouillon to taste.
Ingredients:
1 cup basmati or jasmine rice
1 cup chicken broth
1 cup water
4 tablespoons butter (I guess 2 tbsp would be fine but “mo’ butta, mo’ betta”
)2 large bay leaves
5 whole garlic cloves
Juice from 2-3 whole ripe lemons (I usually use at least 2 lemons. I know it seems like a lot but you’d be surprised how much the rice sucks up the lemon flavor. Start with the juice of one lemon and work up until there is a strong but tasty lemon flavor)
Chicken bouillon (instead of salt)
Directions:
-Melt the butter over medium heat and brown the rice until it’s a light golden color.
-Add the water and broth. Bring to a boil. Add the bay leaves and garlic cloves. Then cover and lower heat to a low simmer for 20 minutes.
-After the rice is cooked, add in the lemon juice and bouillon to taste.
We typically serve them as an appetizer snacky-food before or with holiday dinner. Thanksgiving, Christmas, New Year mostly. They’re great as part of a finger food type party as well.
But mostly, they’re my go-to for any “bring a dish to pass” type gatherings. Everyone loves them and they satisfy most diets without being obviously weird health food. With a little tweaking they can be gluten free, vegan, keto, paleo, etc. And yet even the staunchest meat-and-potatoes men of my family love them. Serious crowd pleasers!