Clippings by raisedin99

 Sort by: Last Updated Post Date Post Title Forum Name 

Another bread question.........

posted by: bryansda on 01.05.2011 at 02:22 am in Cooking Forum

What are good cereals or grains to put in bread to make it more like the store bought grainy breads. Tonight I used what was left in the Oat Bran box and some Kashi cereal. I would like something more hearty and stronger tasting. We don't eat a lot of bread, but when we do like the whole grain kinds.

Thank you for the help.



clipped on: 01.06.2011 at 12:10 pm    last updated on: 01.06.2011 at 12:10 pm

RE: Whats for Dinner - #312 (Follow-Up #31)

posted by: ann_t on 08.17.2010 at 12:32 am in Cooking Forum

Annie, you have been busy. And ONLY 112 jars to go? You are amazing.

I'd be happy with just the corn for dinner.

Shaun, I'm glad you like my meatballs. My favourite too.

We had Veal Schnitzel with fried potatoes and onions and simmered green beans for our dinner tonight.


clipped on: 08.27.2010 at 11:20 am    last updated on: 08.27.2010 at 11:20 am

RE: Whats for Dinner - #312 (Follow-Up #56)

posted by: annie1992 on 08.21.2010 at 09:54 pm in Cooking Forum

Yum, flavored butter. Ruthanna, your tomato/basil butter remains one of my favorite seasonings.

Alexa, is that the infamous "2 quarts of cream" risotto? Dang, I just love lobster.

No lobster here, though we did have seafood last night, a mix of scallops, mussels, shrimp and stuffed flounderm with half of a huge sweet potato:


You can't see it, but on the side we had slices of this, something called Big Rainbow. Isn't it pretty? It was good, but not amazing. (shrug)


Elery had talked about one of his favorite childhood treats, something called "fried pies". I had a bushel of perfect, sweet and delicious red Haven peaches so I didn't even add sugar, just fresh peaches in pastry:


I used SharonCB's Nathan;s Never Fail pastry and while they were hot from the oil they were flakey, tender and delicious, sprinkles with a litle powdered sugar:


today I went to a bridal shower for Amanda, given by David's cousin Liz. They had ham sandwiches, green jello salad, potato salad and cake and it wa small, maybe a dozen people. While I was gone, Elery made dinner, moussaka:



We used eggplant from the garden along with my homegrown ground beef. It was good, but I found myself picking the eggplant slices out and eating them, leaving the sauce. It was all good, though, because Cooper loved the sauce!



clipped on: 08.27.2010 at 11:18 am    last updated on: 08.27.2010 at 11:19 am

RE: Really good italian sauce secrets (Follow-Up #25)

posted by: gardengrl on 06.20.2010 at 06:50 pm in Cooking Forum

One of my favorite, basic tomato sauces comes from a recipe by Marcella Hazan, "Essentials of Classic Italian Cooking".

Quote from the book, "This is the simplest of all sauces to make, and has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon."

I will vouch for this sauce, it has a cult following. It's amazing!

Tomato Sauce with Onion and Butter
Recipe by: Marcella Hazan

2 lbs fresh, ripe tomatoes, peeled and seeded or 2 cups of good canned tomatoes, cut up with their juice
5 tablespoons of butter
1 medium onion, peeled and cut in half
Salt (to taste...I use about 1/2 teaspoon to start)

Put the tomatoes (fresh or canned) in a saucepan, add the butter, onion and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and add salt if needed. Discard the onion before tossing with pasta.

**Note: the cooked onion is wonderful! Don't throw it away...chop it up and eat it!


clipped on: 06.24.2010 at 06:07 am    last updated on: 06.24.2010 at 06:07 am

RE: LOOKING for: Does anyone know how CrackerBarrel makes their. (Follow-Up #1)

posted by: lindac on 10.11.2009 at 06:25 pm in Recipe Exchange Forum

Here'sw hat I have
2 lbs frozen hash browns
Can of cream of chicken soup
1/2 cup melted butter
1 pint of sour cream
1/2 cup chopped onion
2 cups grated chedder
1 tsp salt
1/4 tsp pepper
Defrost potatoes and mix all together
Put into a 3 qt casserole
Melt 1/4 cup butter and mix with 2 cups crushed corn flakes and sprinkle on top.
cover and bake at 350 for about 40 minutes.


clipped on: 10.14.2009 at 08:46 am    last updated on: 10.14.2009 at 08:46 am

RE: Whats For Dinner - #298 (Follow-Up #39)

posted by: ann_t on 10.10.2009 at 09:55 am in Cooking Forum

Your odd combination works for me Annie. I'd be happy with everything including a piece of your corn bread.

Sharon, your photos are wonderful.

Matt came up for dinner Thursday night and I made him one of his favourites - Traditional Hungarian Goulash with Spaetzle and Red Cabbage. He took the leftovers home with him.

This week we also had Breaded Petrale Sole with oven roasted potato wedges.

Hot Chicken Sandwiches with homemade fries


I roasted another Sirloin Tip roast. This one was equally as tender and delicious as the last one.

I also baked some tasty little Cheddar Cheese crackers. These are so easy to make I'll be making these often.

Home Cookin Chapter: Recipes From Thibeault's Table

Cheddar Cheese Crackers

Adapted from:

1 1/2 cups all-purpose flour
1 cup butter
3/4 cup grated aged cheddar cheese
cayenne pepper
mustard powder

1 egg beaten with teaspoon of water
sea salt

Heat oven to 350°F. Line baking sheet with parchment paper.

Mix by hand or add flour and butter to food processor and pulse to cut in butter. Add seasonings and pulse until just before dough comes together. Add cheddar cheese and pulse again just to form a ball.

Roll dough out to desired thickness. about 1/8" for crackers, 1/4" for cookies.

Cut into squares or rounds. Cut criss cross pattern on each cracker using a sharp knife. Brush with egg wash. Sprinkle with a little sea salt. Bake until golden approximately 15 minutes.

Option: Form dough around pimento filled olives, brush with egg wash and bake.


clipped on: 10.12.2009 at 05:45 pm    last updated on: 10.12.2009 at 05:45 pm

I made a Calzopizza. Tut, -Take a look

posted by: hawk307 on 09.16.2009 at 12:14 am in Cooking Forum

Lou’s Calzopizza - Tutorial

For this Pizza I used a lightly oiled , 11x16 Cookie Tin,
Sicilian size.
It is not a Stuffed Crust Pizza, it's a larger crust.

Rolled the dough out to about 3/16 inch thickness and
3 inches larger than the Tin , all around.
Then laid it over the Tin.

Next I laid all the goodies around the inside perimeter of the Tin.
On the far side is simmered Broccoli Stir Fries w Shrimp on top.
In Forefront is cut Cooked Salami and Pepperoni w pieces of Cheese on top.
Left side is Cooked Sausage. Right side is cut up Meatballs.
I dribbled some Spaghetti Sauce all around.

Then I folded the dough that was on the outside of the Tin,
over all the goodies and into the center of the pizza, and
pressed the edges down to seal it.

Next I spooned the Sauce over the Dough ( I used my Spaghetti Sauce ) and
sprinkled on the shredded Provolone and Cheddar cheese mixture,
all ready for the oven.

Baked it at 400 Degrees for about 30 minutes. Took it out of the Pan and onto the Pizza Stone, for the last 15 minutes.



clipped on: 10.08.2009 at 06:32 pm    last updated on: 10.08.2009 at 06:32 pm

Claire, I made your pizza!

posted by: doucanoe on 07.02.2009 at 09:15 am in Cooking Forum

Last night I tried Claire de Luna's Amazing Thin Crust Pizza recipe that I had saved from recipezaar a couple of years ago. It truly is amazing!

I went to take a photo and found my camera battery was dead....sorry.

The only changes, I used provolone on the crust instead of mozz slices, and I added a little grated parm to the top. My toppings were italian sausage, fresh mushrooms and vidalia onion. It was superb!

I questioned the 550 oven temp, but it turned out perfectly! Nice, crispy crust, evenly cooked toppings. YUM!

I certainly may try other recipes in the future, but I think I have found my "go to" recipe for most future pizza making!

Here is her recipe, if you haven't tried it, I would encourage you to.

Amazing Thin Crust Pizza
Claire de Luna
May 26, 2005

I finally mastered pizza making at home! It was a day to celebrate, since this pizza is actually better than you often go out for. When I make this my husband says it's always the best part of his day. It's a combination of recipes and techniques that I put together from Cook's Illustrated, a very good cook I know, and some "serious" pizza guys. This recipe makes a 13x18 inch half-sheet size medium crust pizza, OR two traditional round thin crust pizzas, and the crust is crispy/tender. (I find I can get a thinner crust from a round pizza, since there's a little more room to spread the dough out.) The sauce is very flavorful and I've tried to include all my tips for success! You MUST have a pizza stone for this, and pulling the pizza on the parchment onto an upside-down half sheet pan makes it easy to transfer the pizza to the stone. The sauce recipe will make enough for 3 medium pizzas, OR 6 thin crust pizzas, so reserve the extra for another pie. Layers for the topping need to be thin enough to allow the crust to crisp. (I know it goes against all instinct, but it's very important to please practice restraint!) I've revised the recipe to include a little less of the toppings for better success. Preparation time includes rising time for the dough and may seem like a little work, but once you've tried this you may never go out for pizza again!

• 2 cups bread flour, plus
• more bread flour, for dusting the work surface
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 tablespoon olive oil, plus
• more olive oil, for brushing the dough
• 1 cup warm water
• 1 (28 ounce) can crushed tomatoes
• 2 minced garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon oregano
• 1 teaspoon ground fennel
• salt and pepper, to taste
• 1 full recipe pizza dough
• 1 tablespoon olive oil
• 2 teaspoons dried basil (or 8-10 leaves minced fresh)
• 8 ounces mozzarella cheese, slices
• 8 ounces provolone cheese, slices
• 3/4 cup tomato sauce
• 1/2 cup sausage (precooked and browned in a skillet)
• 1/3 cup shredded mozzarella cheese
• 1/3 cup shredded mild cheddar cheese


DOUGH: In the work bowl of a food processor fitted with the plastic dough blade, pulse the flour, yeast, and salt to combine; about five 1-second pulses. With the machine running, slowly add the oil, then the water through the feed tube; continue to process until the dough forms a ball, about 15 seconds. Generously dust the work surface with flour. Using floured hands, transfer the dough to the work surface and knead lightly, shaping the dough into a ball. Lightly oil a 1-quart measuring cup with cooking spray, place the dough in the measuring cup and cover tightly with plastic wrap. Set aside in a draft free place until doubled in volume, 1 to 1 - 1/2 hours.

PIZZA SAUCE: Mix this up while the dough is rising, giving the flavors some time to meld.
Preheat the oven to 550 degrees F. This may take as long as 30 minutes, so allow enough time for the oven to get hot. Remove all racks except the one holding your baking stone, for easier positioning of pizza onto the stone.

BUILDING: When the dough has doubled, grease hands with olive oil and remove it from the measuring cup, placing into the middle of a lightly floured board. (A silpat placed on the work surface makes cleaning up easier.) Being careful not to deflate all the air in the dough, roll dough into a ball and set aside. Cover with plastic wrap and let rest for 10 minutes.

Meanwhile, cut parchment paper and set aside. Do NOT cut parchment larger than your pizza stone, to mimimize risk of the paper catching fire.

Oiling hands again, gently stretch the dough, shaping it into a large rectangle on the parchment paper. With palms, stretch and flatten the dough until it takes the shape you want it to have, keeping a slightly thicker edge for the crust. Dock the surface of the dough with your fingers to "texture" the surface and hold the toppings. Oil the dough before building the pizza.

Place finely cut (or dried) basil across the top of the dough. Add Mozzarella and Provolone cheese slices on top of the basil. Spread a thin, even layer of the pizza sauce, adding pork sausage, shredded Mozzarella and mild cheddar over the top of the dough. (You can really use any toppings you'd like.).

BAKING: Position the baking stone on the bottom rack of your electric oven, or on the floor of your gas oven. Lift the parchment paper and slide onto the bottom of a sheet pan, then quickly slide pizza onto the baking stone. Shut the oven door, and reset your oven for 500 degrees. Bake for 10-12 minutes, until the edges of the crust are browned. Check the bottom of the pizza for doneness before removing from the oven. Using tongs, transfer pie onto oven rack and set aside to cool a few minutes. Cut with a pizza cutter and enjoy!



clipped on: 10.08.2009 at 06:31 pm    last updated on: 10.08.2009 at 06:31 pm

Pizza Rolls were to die for!

posted by: stir_fryi on 07.28.2009 at 08:59 am in Cooking Forum

Visited a friend's vacation recently. Another guest brought these small, round pizza (or maybe stromboli) rolls made with Rhodes rolls and stuffed with pepperoni, cheese, ham, etc.. They were wonderful!

I make stromboli with Rhodes frozen bread dough and it is great but I loved this little rolls because you don't get the "dead space" (no filling) at the ends like you do with a whole loaf.

Unfortunately, after numerous attempts, no one has offered the recipe. I've looked online with no luck.

Anyone have any ideas? All I remember her saying is that each one used two rolls (top and bottom pressed together).


clipped on: 10.08.2009 at 06:29 pm    last updated on: 10.08.2009 at 06:29 pm

Mom's and Grannie's funny frugal practices

posted by: patser on 10.10.2008 at 11:54 am in Money Saving Tips Forum

Is there a frugal practice that your parents or grandparents participated in that you thought was funny and somewhat ridiculous? What are those practices? I'm interested in hearing ways that those who lived through or were impacted by the Great Depression saved money. I'll start -

1. My mother NEVER bought paper towel. Any old cloth item went into the rag bag. I grew up using cloth rags only.
2. My mom curled my sister's and my hair by ripping those rags into strips, and then she wrapped and tied the strips around chunks of our hair. No curlers in our house.
3. My mom darned holes in our socks until I got to be a teen.

I'm hoping to gain suggestions of things my family can start practicing....I don't think the next few years are going to be too much fun.


clipped on: 09.13.2009 at 06:36 pm    last updated on: 09.13.2009 at 06:36 pm

DIY copper countertop #2

posted by: cleanclassic on 04.23.2009 at 11:20 pm in Metalworking Forum

Since the last thread on this topic has reached capacity, let's continue it with a new one.

Here is the prior thread 'DIY copper countertop'

I love the DIY work and photos that everyone has done. We are considering DIY Stainless Counters using similar copper methods used in the original post.

Does anyone know if this can be done with stainless sheets? I can't believe the cost of metal counters is more than marble or granite.

Here is a link that might be useful: DIY copper countertop


clipped on: 09.13.2009 at 06:32 pm    last updated on: 09.13.2009 at 06:34 pm

creamy mushroom soup

posted by: raisedin99 on 06.24.2009 at 07:17 am in Cooking Forum

someone had posted a recipe for a creamy mushroom soup a couple years ago, included was a picture of a bowl of this fantastic soup which had a slice of mushroom on the top. if memory serves me correctly half and half was one of the ingredients and perhaps shallots.

i made the soup and loved it, unfortunately i cannot find the recipe.

can someone help me find it, i've looked and looked to no avail



clipped on: 06.24.2009 at 04:18 pm    last updated on: 06.24.2009 at 04:18 pm