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~ SHARED RECIPES & REVIEWS for OCTOBER 2012 ~
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Qui
Capo di tutti Capi


Joined: 08 Aug 2007
Posts: 2744
Location: Gainesville, FL

PostPosted: Wed Oct 03, 2012 2:23 am    Post subject: Reply with quote

HOT POCKETS - POCKETS

RAW BISCUITS
FILLING OF CHOICE
CONDIMENT OF CHOICE (OPTIONAL)

Roll or use fingers to spread dough to about 5-6" round or 5" square.
Smear center with condiment (if using)
Fill with approx 2-3 T. of filling - placing on bottom half of dough.
Pulling slightly, fold top 1/2 over and press the edges firmly.
Fold pressed edges under. (if you do not do this, the biscuits tend to open up)

Bake or freeze on cookie sheets (when frozen. wrap individually in plastic wrap - store in zip bags - mark the bag with filling)
To bake from frozen - put in oven when you start to preheat - then 15-20 minutes after oven has reached temp.
For nuking - bake - freeze - wrap in paper towel and reheat on 1/2 power - time depends on your nuke machine.

Bake @ 350' - 15-20 minutes

Use scratch biscuits, Bisquick mix or tube biscuits (Grands)-(I use these when they are on sale for 1.00 each)

Options: add herbs / spices / to biscuit dough -use seeds as a topping

Filling suggestions:

Deli ham and cheese with mustard

Deli roast beef with horse radish

Omelet - VERY SOFT - remember - eggs will be cooked more in the oven

Scrambled eggs - with or without meat

Leftover roast with veggies

Stew - drain a cup or so through a strainer/colander - saving the broth - in a small saucepan - heat the broth and thicken it with a bit of corn or potato starch - add just enough to moisten to stew solids. You do not want this to be too wet.

Leftover chinese anything - drain well

Pie fruit (yours or canned - drain most of the gel stuff) (apple filling should be pre-cooked)

Got the idea? - basically, fill with whatever you have.

Dipping sauces are also appropriate - an easy one is ranch dressing.

Have fun and save some of those great meals for a quick bite or easy lunch...
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3340
Location: Michigan

PostPosted: Wed Oct 03, 2012 5:04 am    Post subject: Reply with quote

Pat - This will definitely be on the menu soon. Thank you!! Smile

~~Vicki
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3340
Location: Michigan

PostPosted: Wed Oct 03, 2012 5:08 am    Post subject: Reply with quote

For Debbie:


I added 1/2 teaspoon of cinnamon to the dry ingredients. Some people, including Applepraline, sometimes have doubled the topping mixture.... depends on personal preference. Prepare to have enough apples for another loaf, because this disappears quickly.
-- Vicki - dutchmom4



Applepraline's and Catsgalore's APPLE PRALINE BREAD

1- cup granulated sugar
1- 8oz. carton dairy sour cream
2- eggs
2- tsp. vanilla
2- cups all purpose flour
2- tsp. baking powder
1/2- tsp. baking soda
1/2- tsp. salt
1 1/4- cups chopped, peeled tart APPLE (firm)
1- cup chopped pecans
1/4- cup butter or margarine
1/4- cup packed brown sugar

-- In large mixing bowl beat together granulated sugar, sour cream, eggs, and vanilla on low speed of an electric mixer till combined, then beat on medium speed for 2 minutes.
-- Stir together flour, baking powder, baking soda, and salt; add to sour cream mixture, beating on low speed till combined. Stir in APPLE and 1/2 cup of the pecans. Turn into a greased 9x5x3 inch loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter.
-- Bake in a 350 oven for 55-60 minutes or until a tooth pick inserted in center comes out clean. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning.) Cool in pan on a wire rack for 10 minutes.
-- Meanwhile, in a small saucepan combine butter or margarine and brown sugar; cook and stir till mixture comes to a boil, reduce heat and boil gently 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture. Makes 1 loaf.
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pattit
Pro BakeSpacer


Joined: 25 Nov 2006
Posts: 6157
Location: Central PA

PostPosted: Wed Oct 03, 2012 6:21 am    Post subject: Reply with quote

Some really great recipes here. The banana cake is calling my name, I have some frozen mashed bananas in the freezer, I keep saying I will use them and then forget to do it. I also bought layer cake pans, saying to myself that I will make layer cakes, but they still have never been used. This will make me use both, now I just have to wait for a company meal, I know I would keep eating this until it was all and that would definitely make the scale keep moving upward. Embarassed Sharing is a much better option. Wink
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3340
Location: Michigan

PostPosted: Wed Oct 03, 2012 4:52 pm    Post subject: Reply with quote

October 3 --- My first attempt at HUTSPOT Smile

Fan mentioned laurel. Where did I see that before? Sure enough, when I checked the herbs I had on hand: the label stated "Bay Leaves also known as Laurel." Fantastic!!

REVIEW: Definitely will have a repeat performance! Smile

Here is my version.


VICKI'S HUTSPOT

small beef roast, browned
salt and pepper
shallot herb mixture
2 laurel/bay leaves
1/2 cup water
1 Tablespoon red wine vinegar

1-1/2 pounds potatoes (2 very large)
1 teaspoon salt
1 Tablespoon butter or olive oil
2 onions, diced
1 large carrot, shredded


Meat:
Bake at 350 until tender, approximately 1-1/2 hours to 2 hours. Use drippings for gravy.

Hutspot:
Once the potatoes have come to a boil, add salt. Cook over low heat until tender.
In large skillet, melt butter. Saute onions 5 to 6 minutes. Add carrots. Saute until tender.
Drain potatoes (save water to use for gravy). Mash with onion and carrot mixture.




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Qui
Capo di tutti Capi


Joined: 08 Aug 2007
Posts: 2744
Location: Gainesville, FL

PostPosted: Wed Oct 03, 2012 6:52 pm    Post subject: Reply with quote

Ok - Now I got it - Hutspot recipe sounded so familiar - but I never heard of it - have been going over recipes and rememberances and I finally found it tucked away in a dim corner of my brain...

My sister-in-law makes this every Christmas - but in her family it's called Mock Turtle - she always says you can make lots of different substitutions, but never leave out the vinegar.
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pattit
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Joined: 25 Nov 2006
Posts: 6157
Location: Central PA

PostPosted: Thu Oct 04, 2012 5:19 am    Post subject: Reply with quote

Vicki glad that it turned out well for you. I had read Fan's recipe that called for laurel and I was going to let you know that it meant bay leaves, but you had already found that out before I had a chance. Pennsylvania's state flower is the Mountain Laurel, but it is not used in cooking.
Qui, you talked about mock turtle, did you ever eat real turtle? One day my neighbor had a huge snapping turtle hanging from the clothes line (minus the head) they were preparing it to eat!
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axellf
Pro Chef


Joined: 24 Aug 2007
Posts: 3583
Location: Winnetka, California

PostPosted: Fri Oct 05, 2012 7:39 am    Post subject: Reply with quote

Greetings all you wonderful people,

Vicki - Saw your recipes for Hutspot and the recipe without meat dates back to the siege of the town of Leiden, Netherlands during the 80 year war between the Netherlands and Spain.

Of course October is also time for Oktoberfest which we can thank King Ludwig I of Bavaria for (August 25, 1786 - February 26, 1868). We can thank King Ludwig I not only for Oktoberfest, but also for Sauerbraten. One day King Kudwig I asked his chef to prepare him a dish with some left over raw beef (remember this was long before we had refrigeration), so his chef prepared a delicious dish which we know as sauerbraten.

BAYRISCHER SAUERBRATEN (Bavarian style sauerbraten)

4 pounds boned rump or shoulder of beef

Marinade:
4 cups German beer preferably Bavarian beer
2 cups water
1 lemon, quartered
1 bay leaf
1 large onion, sliced
2 whole cloves
1 tomato, chopped

Sauce:
3 Tablespoons flour
4 Tablespoons butter
1 lemon, thinly sliced
1 Tablespoon sugar
1 teaspoon sea salt
½ cup sour cream

Cover meat in mid size bowl with marinade. Leave in refrigerator 2 to 3 days, turning several times. Remove from marinade (strain marinade and save), pat dry, dredge with flour. Brown in butter, add 1 cup marinade, lemon, sugar and salt. Cook covered for 2½ to 3 hours. Remove, strain sauce, skim off fat. Add the sour cream, blend well and reheat slowly. Serve the sauce over the sliced meat.

Mahlzeit!
Axel & Kathie

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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3340
Location: Michigan

PostPosted: Sat Oct 06, 2012 6:51 am    Post subject: Reply with quote

Pat - I'm assuming you're referring to the beef and not the vegetable mixture. (???) What substitutions do you recommend?

PattiT - Thanks for planning to inform me about laurel/bayleaves. Did you get invited to taste the "real turtle?"

Axel - Thank you for posting the Sauerbraten recipe. I'm sure it will be a hit here. Please stop in more frequently.

~~Vicki
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Babette
Site Admin


Joined: 28 Sep 2006
Posts: 6259
Location: Los Angeles

PostPosted: Sun Oct 07, 2012 11:22 am    Post subject: Reply with quote

Guys.. .have you thought about making this thread a cookbook in our new platform? It's super easy to do and then you can have all the recipes searchable. Smile

We'll promote it in our new newsletter we're going to start promoting. Smile

Here's how you do it each month...

You create a Breakfast club profile on bakespace with info on the group. The same way you create a member account.

Then you go to the "build a cookbook" tab in your "my kitchen" page. You name your cookbook, add the categories and then note it's a "group" cookbook. Once you get the group cookbook status, a link will pop up that says... here's your link to share with friends. That link can be shared in the forums, on facebook, etc.

Once someone clicks on the link, they go to a forum that says welcome, this is the cookbook they are adding to... fill out this forum and that's it. People not even members can submit a recipe that way too!

Keep in mind... cookbooks can have as little as 1 recipe to 100...so having 6 recipes in a cookbook would be good - don't be intimidated or feel like you need to have a lot.

Once you're ready to publish... the person who's in charge of the cookbook goes into the cookbook and then selects which recipes to be added. They click save, then publish and if it's a free cookbook.. .we approve it the same day.

You should totally give it a try. Folks who use the app will find the cookbook too.

I can do the first one for you to show you if you feel overwhelmed. Smile
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