Subdeacon Joe Posted January 22 Author Posted January 22 (edited) Another culinary experiment. Sort of. Navy Beans and Maple Sausage Great Northern Beans – 1 pound, rinsed. Maple Breakfast Sausage – Farmer John’s, 8 oz, chopped. Onion – 1 medium, chopped Garlic – 1 clove, minced Oil - ~1 TBS, preferably from jar of garlic cloves* Black Pepper – about ½ tsp freshly ground Chicken Seasoning – 1 packet from Ramen, can use Chicken Base Water – about 5 ½ cups. White Rice – about ½ cup. Rinse and drain beans. In Instant Pot, heat oil on Saute setting. Add Sausage, cook and break up. Chop Onion and mince Garlic. Add to pot. Cook about 10 minutes, stirring often. Add Beans, Water, Black Pepper, and Chicken Seasoning. Close pressure cooker, cook on high 30 minutes, use natural release. When safe, open pressure cooker, add Rice. Stir, cook for an additional l15 minutes, natural release. Enjoy. *I’m lazy and usually buy peeled garlic. Some I use right away, and hold a few out to use within a few days. The rest I put in a jar with oil and store in the refrigerator to keep the garlic from going bad. I use the oil if I want a hint of garlic flavor. This yields a bean that is slightly toothsome, very creamy, and with very subtle flavors. The onion and garlic pretty much disappear except as a background note, just a hint. The inexpensive Farmer John's Maple Breakfast Sausage gives a noticable, but not overwhelming, touch of sweetness and spice. That I went into Word and typed it out says a lot for how much my wife and I like it. Edited January 25 by Subdeacon Joe 1 1 Quote
Subdeacon Joe Posted January 22 Author Posted January 22 23 minutes ago, MizPete said: You're not kidding. BabyGirl was sitting in the kitchen while I cooked & was complaining about having to learn fractions. "When am I EVER gonna have to know fractions?" I told her to pull a cookbook - any cookbook - off the shelf and find a recipe. She does. I ask: how many does it feed? She says 6. I said you have 15 people coming for dinner. She says "Oh." She would love this: 1 1 Quote
Yul Lose Posted January 22 Posted January 22 (edited) Mrs. Lose was baking something today and it smells wonderful so I asked her what it was and she said Grape-Nuts I guess Grape-Nuts is in short supply so she decided to make her own. The picture is of the first baking before going into the food processor. Grape-Nuts Cereal Recipe Active 30 minutes Total. 2 hours Servings. 14 Ingredients Vegetable oil or non stick spray 17 1/2 ounces (3 1/2 cups) graham or whole wheat flour 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups butter milk 1/2 cup barley malt syrup (room temperature for smoother mixing) Directions 1. Heat oven to 350 F degrees. Prepare a rimmed baking sheet with non stick spray or oil. 2. Combine flour, salt and baking soda in a large bowl and whisk to combine. Add buttermilk and barley malt syrup and mix until all of the dry ingredients are combined. 3. Scrape batter onto the prepared sheet pans and smooth out to the edges as evenly as possible. Bake until edges are just browning and pulling away from the pan, about 20 minutes. 4. Loosen the cake with a spatula and flip out on a cooling rack immediately. Set aside to cool for about 45 minutes. Reduce oven to 275 degrees. 5. Working in 4-5 batches break up the cake into chunks by hand and then pulse in a food processor until the bits reach the desired size. 6. Spread the cereal bits across the baking sheets and bake until completely dry (about 45 minutes) stirring about every 15 minutes and rotating the baking sheets. 7. Once dry, turn off oven, crack door and leave to cool. Store in air-tight container. Notes Much of this recipes flavor relies on the flour used. Mixing wheat bran or wheat germ in with the flour is also an option. Edited January 23 by Yul Lose 2 Quote
Marshal Mo Hare, SASS #45984 Posted January 24 Posted January 24 Glad that no one can copyright a recipe. ))))) 1 2 Quote
Subdeacon Joe Posted January 25 Author Posted January 25 (edited) Edited January 25 by Subdeacon Joe 2 Quote
Subdeacon Joe Posted February 17 Author Posted February 17 Brilliant https://www.instagram.com/reel/DFlCxX0ojul/?igsh=MzRlODBiNWFlZA== 1 Quote
Subdeacon Joe Posted February 18 Author Posted February 18 Saturday I made this: https://healthyrecipesblogs.com/buffalo-chicken/#recipe But baked it on a bed of chunks of onion, carrots, mini bell peppers, and whole garlic cloves, all tossed in garlic oil and the spices. I cut way down on the Tabasco but added in a little Garlic Chili Paste. Yesterday I brought a few cups of chicken broth to a simmer, added all the leftovers into it to make a soup/stew. The heat from the sauce had really gone up. When my wife gave it a stir and taste it had gone from a pleasant heat to HEAT . We had a small bundle of herbs - rosemary, thyme, a little sage, and something else. Also a small bundle of mint. So she just dumped those in. That tamed what for us was an unpleasant heat. But the mint gave it a VERY pleasant layer of flavor. A little savory, a little sweet. Today for breakfast she made a pot of rice, stripped the meat from the drumsticks, and added the meat, vegetables, and broth to that for a nice hearty meal on a cool morning. 1 1 Quote
Subdeacon Joe Posted February 19 Author Posted February 19 I had forgotten about this. Must be at least 25 years since I've made it. Sauerfleisch (Pickled Pork) Slowly cooked with vinegar and spices, then chilled into a tender, flavorful dish! Ingredients: • 2 lbs pork shoulder, sliced (1kg) • 2 cups white vinegar (500ml) • 2 cups water (500ml) • 1 onion, sliced • 2 bay leaves • 1 tsp black peppercorns • 1 tsp salt • 1/2 tsp sugar • 1/2 tsp mustard seeds Instructions: In a pot, combine vinegar, water, onion, bay leaves, peppercorns, mustard seeds, salt, and sugar. Bring to a boil, then add pork slices. Simmer for 1.5–2 hours. Remove pork and strain the liquid. Let both cool. Arrange pork in a dish and pour strained liquid over it. Refrigerate for at least 6 hours until set. Serve cold with fresh bread or potatoes! 1 1 Quote
DeaconKC Posted February 19 Posted February 19 That sounds really good for a Summer Picnic dish! Was it inspired by the Muppet lines in Wordy Words? 1 1 Quote
Marshal Mo Hare, SASS #45984 Posted February 20 Posted February 20 On an episode of Alex vs America (in this show, Alex vs Hawaii) on Food Network options were pork shoulder , pork sausage, and canned ham (better known as SPAM), a Hawaiian chef called it “Hawaiian steak”. 2 Quote
Alpo Posted March 2 Posted March 2 It's serendipitous that I'm posting after that previous video. I've been eating this smoked sausage for years. It's pretty good. It ain't the best, but it's pretty good. Recently they started making it hot dog size. And a year or so back they started putting cheddar cheese inside it, so you got sausage and cheddar Hot dogs. When I was at the store couple days ago I saw they had a new flavor. Sausage and cheddar and bacon. Well, I figured that I might as well get that a try. And I had some of them tonight for supper. And like that lady said in the video. You add bacon to it and it tastes better. And pick up the guy who goes pretty good on it too. Well obviously otto don't eat TexMex. Y'all see that stupidity? "Pick up the guy who". Pico de gallo goes pretty good on it too. 1 1 Quote
Subdeacon Joe Posted March 3 Author Posted March 3 Since @Forty Rod SASS 3935 asked nicely, and I responded in his thread, I figured I should also put it here. This is more or less what I do. I guessed at the amount of Tomatoes. You might need more. This is more like guidelines or suggestions rather than a "Do It Like This!" receipt. Adjust the amounts to your taste. Don't like Garlic? Leave it out. Want more heat? Add more and hotter peppers. Maybe add in Parsley if you don't like Cilantro. I like Cilantro so I use Cilantro. The only hard and fast suggestion is to under salt it at first. You can always add more, but you can't take it out. Pico de Gallo 2 to 3 pounds Roma Tomatoes 1 to 2 pounds meaty Heirloom Tomatoes 1 or 2 Poblano Peppers 1 or 2 Anaheim Peppers 1 or 2 Jalapeno Peppers 1 Fresno Pepper, or more to taste 1 Serrano Pepper, or more to taste (other hotter peppers to your taste if you want) 1 large White Onion 3 to 10 Garlic Cloves 2 to 4 Limes, zested and juiced Salt to taste Cut stem scar from Tomatoes, cut in half and squeeze out the gelatinous glop and seeds, then cut into quarters. Cut stems from Peppers, cut in half lengthwise, remove seeds and ribs. Peel and quarter the Onion. Smash the Garic to remove the skins. Zest then Juice the Limes into a bowl. Chop Tomatoes, Peppers, Onions, and Garlic in food processor in batches to desired consistency. I do a little of each so it’s easier to mix in the bowl. Pour each batch into bowl. Add Lime Zest and Juice. Add Salt to taste. Let mellow for 15 minutes or so, taste and add more Salt and /or Lime if needed. 1 Quote
Subdeacon Joe Posted March 4 Author Posted March 4 10 hours ago, Marshal Mo Hare, SASS #45984 said: Makes a couple quarts of PdG? Something like that. That will last us about a week. One year when I had made several batch back to back to back to back and we got tired of it, the last cup or so was still in the fridge after 2 weeks and it was still good. It went into a pot of chili con carne. 3 Quote
Linn Keller, SASS 27332, BOLD 103 Posted March 4 Posted March 4 PACZKIS! I confess and admit my lack of skill in many areas; many's the time I've spoken of folk who are younger, smarter and better lookin' than myself, not necessarily in that order, and that extends into the culinary world. I admit my skills are limited. I told you-all some time ago at my abortive attempt at chocolate cake, how (instead of taking a quarter and going to the local general store for a two-pack Hostess cupcake) I decided to bake my own, and ended up with a chocolate brick that was so thoroughly welded to the rusted (I did grease and flour it ahead of time, honest I did!) -- by the time I got the brick, ah, cake, out of the pan, the pan was ruined. Anyway. I considered this dismal failure and decided since today is Fat Tuesday, since the local grocery store already had some boxed up and ready to go, I decided Blueberry Filled Paczkis were just what I wanted! My recipe (after due reflection on the above war story) is simplicity itself: Go to store. Make selection. Pay for selection. Go home. Draw big mug of coffee. Open box, remove Paczki, eat. I have no idea if Paczkis are even known in New Orleans, the world headquarters for Fat Tuesday celebration; I have some vague memory of their being Polish in origin, which suits me fine. I have had the pleasure to sit at the table of women of Polish extraction, and their cooking is second to none. I might post my recipe for fried fish, as Lent is coming up, but I get the suspicious feeling my fried fish recipe would be very similar to the Paczki recipe, only it would involve stopping by the local Lion's Club on the appropriate Friday, instead of the grocery store, and the fish would not have blueberry filling. 2 Quote
Subdeacon Joe Posted March 4 Author Posted March 4 41 minutes ago, Linn Keller, SASS 27332, BOLD 103 said: the fish would not have blueberry filling. You just HAD to issue that challenge! ..not fried , and not filled, but: https://www.mydeliciousblog.com/fish-with-agrodolce-blueberry-sauce/ https://www.alaskaseafood.org/recipe/seared-halibut-with-pickled-blueberries/ 1 Quote
Marshal Mo Hare, SASS #45984 Posted March 5 Posted March 5 On 3/3/2025 at 12:01 PM, Subdeacon Joe said: Since @Forty Rod SASS 3935 asked nicely, and I responded in his thread, I figured I should also put it here. This is more or less what I do. I guessed at the amount of Tomatoes. You might need more. This is more like guidelines or suggestions rather than a "Do It Like This!" receipt. Adjust the amounts to your taste. Don't like Garlic? Leave it out. Want more heat? Add more and hotter peppers. Maybe add in Parsley if you don't like Cilantro. I like Cilantro so I use Cilantro. The only hard and fast suggestion is to under salt it at first. You can always add more, but you can't take it out. Pico de Gallo 2 to 3 pounds Roma Tomatoes 1 to 2 pounds meaty Heirloom Tomatoes 1 or 2 Poblano Peppers 1 or 2 Anaheim Peppers 1 or 2 Jalapeno Peppers 1 Fresno Pepper, or more to taste 1 Serrano Pepper, or more to taste (other hotter peppers to your taste if you want) 1 large White Onion 3 to 10 Garlic Cloves 2 to 4 Limes, zested and juiced Salt to taste Cut stem scar from Tomatoes, cut in half and squeeze out the gelatinous glop and seeds, then cut into quarters. Cut stems from Peppers, cut in half lengthwise, remove seeds and ribs. Peel and quarter the Onion. Smash the Garic to remove the skins. Zest then Juice the Limes into a bowl. Chop Tomatoes, Peppers, Onions, and Garlic in food processor in batches to desired consistency. I do a little of each so it’s easier to mix in the bowl. Pour each batch into bowl. Add Lime Zest and Juice. Add Salt to taste. Let mellow for 15 minutes or so, taste and add more Salt and /or Lime if needed. I plan to try 1/4 recipe of this at a time. Even then it would be more than a week’s worth. Worst thing about it would be the consistency of heat of the peppers available here in the Northeast. 1 Quote
Subdeacon Joe Posted March 5 Author Posted March 5 5 hours ago, Marshal Mo Hare, SASS #45984 said: Worst thing about it would be the consistency of heat of the peppers available here in the Northeast. Even here in California that's worth considering. With the jalapeno, fresno, and serrano peppers I take a little nibble of them before I add them. And that's one reason I use 3 to 6 different types of peppers, we like the pepper flavors, but neither of us likes it really hot. For example, La Victoria Medium heat is about as hot as we ever go on commercial products. Other reason we use several types is that they all have slightly different flavor profiles, so layering flavors is important to us. Quote
Alpo Posted March 5 Posted March 5 On 3/4/2025 at 3:54 AM, Subdeacon Joe said: the last cup or so was still in the fridge after 2 weeks and it was still good. That container I bought had a use by date on it of March 1st. I'm still eating it. I got three hot dogs left, so I know what I'm having for supper tonight, and it looks like there's about enough pico to go around. It's an interesting - I didn't think I'd ever use this term MOUTHFEEL - having solid stuff on top of the hot dog instead of paste. Instead of ketchup and mustard, or even chili, having chunks of tomato and peppers. Feels weird. Tastes good, but feels weird. 1 Quote
Lobster221 Posted March 5 Posted March 5 On 8/25/2022 at 1:14 PM, Tyrel Cody said: Flatbread 1 Roma Tomato 1 Green Pepper Ranch Dressing Shredded mozzarella cheese Olive oil Spread ranch dressing on flatbread Place flatbread(s) on lightly oiled(Olive oil) pizza pan. Cover Flatbread with ranch dressing (I like a thin coat). Cover with mozzarella cheese(I like a thinck coat). Add sliced Roma tomato and Green peppers. Bake at 400 degrees for 9-10 minutes. I always add green peppers first before sliced Roma tomato 🥲🥲 1 Quote
Sedalia Dave Posted March 7 Posted March 7 (edited) The Ultimate Carnivore Bacon Cheeseburger Pie a Kent Rollins Recipe Ingredients: 1 lb ground beef 1/2 lb bacon, cooked and crumbled 1/2 cup heavy cream 3 large eggs 1/2 cup shredded cheddar cheese 1/4 cup shredded mozzarella cheese 1/4 cup chopped green onions (optional) 2 tbsp Worcestershire sauce 1 tsp garlic powder 1/2 tsp onion powder 1/4 tsp black pepper Salt to taste 1 tbsp butter (for greasing the pan) Small can of Rotel (optional) 1/2 medium Onion, chopped. (optional) Directions: Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with butter. Cook Bacon, Beef, and Onion: In a large skillet over medium heat, cook the bacon until crispy. Remove and crumble into small pieces. Form the hamburger into patties 1" thick. Cook the patties in the bacon grease until lightly pink inside (medium). Add the onion to the skillet while cooking the patties and caramelize. Note: the beef will finish cooking when the pie is baked. Prepare the Egg Mixture: In a medium bowl, whisk together the heavy cream, eggs, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Stir in 1/4 cup shredded cheddar cheese and mozzarella cheese. Assemble the Pie: Layer the cooked beef and bacon mixture evenly in the greased pie dish. Pour the egg mixture over the meat and bacon. Pour a can of Rotel evenly over the top. Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top. Bake: Bake in the preheated oven for 30-35 minutes or until the eggs are set and the top is golden brown. Serve: Allow the pie to cool for a few minutes before slicing. Garnish with chopped green onions if desired and serve hot. Prep Time: 10 minutes Cooking Time: 35 minutes Total Time: 45 minutes *** Added a can of Rotel and 1/2 medium onion to the recipe. Changed how to cook the beef. Edited March 11 by Sedalia Dave Added a can of Rotel and 1/2 medium onion to the recipe. Changed how to cook the beef. 3 Quote
Subdeacon Joe Posted March 7 Author Posted March 7 1 hour ago, Sedalia Dave said: The Ultimate Carnivore Bacon Cheeseburger Pie a Kent Rollins Recipe Ingredients: 1 lb ground beef 1/2 lb bacon, cooked and crumbled 1/2 cup heavy cream 3 large eggs 1/2 cup shredded cheddar cheese 1/4 cup shredded mozzarella cheese 1/4 cup chopped green onions (optional) 2 tbsp Worcestershire sauce 1 tsp garlic powder 1/2 tsp onion powder 1/4 tsp black pepper Salt to taste 1 tbsp butter (for greasing the pan) Directions: Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with butter. Cook Bacon and Beef: In a large skillet over medium heat, cook the bacon until crispy. Remove and crumble into small pieces. In the same skillet, cook the ground beef until browned, breaking it up into small chunks. Drain excess fat. Prepare the Egg Mixture: In a medium bowl, whisk together the heavy cream, eggs, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Stir in 1/4 cup shredded cheddar cheese and mozzarella cheese. Assemble the Pie: Layer the cooked beef and bacon mixture evenly in the greased pie dish. Pour the egg mixture over the meat and bacon. Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top. Bake: Bake in the preheated oven for 30-35 minutes or until the eggs are set and the top is golden brown. Serve: Allow the pie to cool for a few minutes before slicing. Garnish with chopped green onions if desired and serve hot. Prep Time: 10 minutes Cooking Time: 35 minutes Total Time: 45 minutes Re our earlier conversation: 2 2 Quote
Marshal Mo Hare, SASS #45984 Posted March 9 Posted March 9 (edited) Italian dressing I dont want partial bottle sitting in my fridge until the Second coming, so I tend to roll my own when it comes to dressings. In this case I was making an italian pasta salad. a tossed salad to which the dressing is chef added, none of that "dressing on the side" stuff. I made the dressing which is typically 3:1 oil:vinegar except we went 2:1 with olive oil and apple cider vinegar and added a blend of Italian herbs. I used the blend from allrecipes.com though there are many suggested blends (I was missing rosemary but, what the heck). I decided to search and see what everyone else considered to be an italian blend. looks like it must have oregano and basil. lets see if I can copy my list here. Edited March 9 by Marshal Mo Hare, SASS #45984 2 Quote
Subdeacon Joe Posted March 9 Author Posted March 9 3 hours ago, Marshal Mo Hare, SASS #45984 said: Italian dressing I dont want partial bottle sitting in my fridge until the Second coming, so I tend to roll my own when it comes to dressings. In this case I was making an italian pasta salad. a tossed salad to which the dressing is chef added, none of that "dressing on the side" stuff. I made the dressing which is typically 3:1 oil:vinegar except we went 2:1 with olive oil and apple cider vinegar Same here. We think the 3:1 is too oily. We might add lemon zest and juice in place of some of the vinegar. Herbs are usually basil, oregano marjoram, thyme, microplaned garlic, a tiny pinch of pepper flakes, salt and pepper. Usually. 2 Quote
Linn Keller, SASS 27332, BOLD 103 Posted March 11 Posted March 11 TATER SOUP, WITH A WALKING STICK This recipe and its execution isn't something I'd planned, it just sorta happened. My wife collided with the wall -- hard -- and very nearly fell, and we think she may have a stress fracture of the metatarsal arch. That's a separate discussion and bears on this recipe only because she's hobbling slowly and carefully with the help of her sainted Grandmother's walking stick. She's complained often that I spoil her and she wants to spoil me, but I'm so damned self sufficient she has a hard time even trying. She spent all day yesterday trying, until her near-fall, until she retreated to her "office" -- the bedroom -- and (wisely!) put her leg up. Until that moment, she'd busied herself prepping ingredients to make one of my favorites, potato soup. To wit: (Always wanted to say that. I think I'm using it right. If I'm not, it's just another example of a little knowledge being a dangerous thing!) She peeled, diced and boiled a sack of small taters, drained, cooled, bagged & refrigerated. She dumped a medium sack of baby carrots onto the cutting board: diced, boiled, cooled, bagged & refrigerated. She took a pound of bacon out of the freezer and put it in the fridge to thaw overnight. All this before the Great Fall. When I fell on my backside down the basement stairs (broke my tailbone -- zero stars, do not recommend!) -- I wise cracked to the X-ray tech that it registered a 2.5 on the Richter scale. I've not dared to say anything of the kind about my beautiful bride's making what the pilots call an Unplanned Descent! Anyway -- She put on her contrary hat this morning and hobbled painfully into the kitchen and said it hurts too much to stand and make potato soup, if she sat in a chair and gave orders, could I tend that detail. I already had the thawed bacon diced before she made it to the kitchen; she came into a fragrant cloud of frying bacon. I fetched diced, cooked taters out of the fridge and dumped in a big kettle. Dumped in the diced, cooked baby carrots. Whisked a handful of Bisquick into two cups of whole milk, as we are out of flour but Bisquick will conceal a multitude of sins. Excavated a can of peas from the pantry (it was hiding beside the canned chicken and under a can of chicken noodle soup) -- drain liquid, add peas to kettle. Sprinkle a good dose of parsley, Rosemary-Garlic seasoning (memo to self, get more, that's our last container), grind in pepper and shake in less than half the salt I would normally add. Add Bisquick slurry, it should be thin enough to pour. If it's too thick you can use it for patching plaster. I stirred this fragrant mixture while heating over medium flame. I looked at the crock pot. My wife looked at the crock pot. We looked at one another. Turn off fire, dump most of contents of kettle into crock pot. Dump remainder into soup bowl. Heat bowlful in microwave while I plug in crock pot, add lid and proceeded to ignore it until this evening. My wife and I tasted this pioneering bowlful and we both pronounced it good! 1 Quote
Subdeacon Joe Posted March 11 Author Posted March 11 BisqTater Soup! I love it! Good call on reducing the salt, which I assume was because of the Bisquuick. I wouldn't have thought of that. Probably gone to Potato Flakes. In the words of Mark McCain, "Ya done good!" But..... Out of flour?!?!?! 1 Quote
Linn Keller, SASS 27332, BOLD 103 Posted March 11 Posted March 11 Yeah, well, out of flour is my fault. Multiple attempts at breadmaking. If I'd persisted and had more flour, I could have mixed up mortar and laid up a rather durable wall. I believe I'll delegate future efforts to those who actually know what they're doing! 1 Quote
Rip Snorter Posted March 11 Posted March 11 4 minutes ago, Linn Keller, SASS 27332, BOLD 103 said: Yeah, well, out of flour is my fault. Multiple attempts at breadmaking. If I'd persisted and had more flour, I could have mixed up mortar and laid up a rather durable wall. I believe I'll delegate future efforts to those who actually know what they're doing! Foolproof no knead French type boule 4 cups flour 1 tsp salt 1/4 tsp Rapid rise yeast in scant 2 cups water (you want all ingredients mixed into a raggy dough) Cover in a bowl in a warm place over night. In the morning, punch the dough down, then take the dough out and shape, cover with the bowl. Start oven at 450° with Dutch Oven inside. Put the dough on parchment paper, slash the top and put in the Dutch oven covered for 30 minutes at 450°, then uncovered for 30 at 425°. Cool on a rack when done. I Sprinkle with Kosher / Sea Salt before baking if I plan to use it quickly. If you are going to keep it several days, not as the salt draws water. The only time this has failed was when the yeast was expired. 1 1 Quote
Subdeacon Joe Posted March 11 Author Posted March 11 13 minutes ago, Linn Keller, SASS 27332, BOLD 103 said: I could have mixed up mortar and laid up a rather durable wall. Sounds like your yeast was well past it's prime or you managed to kill it. Get more flour, get some new yeast and try again. Proof your yeast to make sure it's alive and happy. Basic bread isn't that difficult. Quote
Linn Keller, SASS 27332, BOLD 103 Posted March 11 Posted March 11 (edited) ... yeast ... that was it ... Packets of Fleischmann's Yeast that, until I read your timely reminder ... I think those envelopes were something like twenty years old! Sound and timely advice and thank you both for that! Edited March 11 by Linn Keller, SASS 27332, BOLD 103 1 1 Quote
Sedalia Dave Posted March 11 Posted March 11 On 3/6/2025 at 8:44 PM, Sedalia Dave said: The Ultimate Carnivore Bacon Cheeseburger Pie a Kent Rollins Recipe Ingredients: 1 lb ground beef 1/2 lb bacon, cooked and crumbled 1/2 cup heavy cream 3 large eggs 1/2 cup shredded cheddar cheese 1/4 cup shredded mozzarella cheese 1/4 cup chopped green onions (optional) 2 tbsp Worcestershire sauce 1 tsp garlic powder 1/2 tsp onion powder 1/4 tsp black pepper Salt to taste 1 tbsp butter (for greasing the pan) Small can of Rotel (optional) 1/2 medium Onion, chopped. (optional) Directions: Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with butter. Cook Bacon, Beef, and Onion: In a large skillet over medium heat, cook the bacon until crispy. Remove and crumble into small pieces. Form the hamburger into patties 1" thick. Cook the patties in the bacon grease until lightly pink inside (medium). Add the onion to the skillet while cooking the patties and caramelize. Note: the beef will finish cooking when the pie is baked. Prepare the Egg Mixture: In a medium bowl, whisk together the heavy cream, eggs, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Stir in 1/4 cup shredded cheddar cheese and mozzarella cheese. Assemble the Pie: Layer the cooked beef and bacon mixture evenly in the greased pie dish. Pour the egg mixture over the meat and bacon. Pour a can of Rotel evenly over the top. Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top. Bake: Bake in the preheated oven for 30-35 minutes or until the eggs are set and the top is golden brown. Serve: Allow the pie to cool for a few minutes before slicing. Garnish with chopped green onions if desired and serve hot. Prep Time: 10 minutes Cooking Time: 35 minutes Total Time: 45 minutes *** Added a can of Rotel and 1/2 medium onion to the recipe. Changed how to cook the beef. Added a can of Rotel and 1/2 medium onion to the recipe. Changed how to cook the beef. This version is way more flavorful. Quote
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