INGREDIENTS
1 1/2 cups flour
2 T sugar
2 T milk
1 t salt
1/2 cup oil (any except olive oil)
Mix dry ingredients. Make them into a little volcano-esque hill, with a hole in the top.
Whisk the wet ingredients. Pour into the the dent in the top of the dry ingredient ‘hill.’
Mix just enough to moisten dough.
Press into place in pie pan.
Done! Use as base pie crust for your next pie.
1. Mix dry ingredients.
2. Cut in shortening until mixture is about the consistency of cornmeal.
3. Store in large ziploc bags or air tight containers in freezer.
Now, use this “master mix” any time a recipe calls for baking mix.
Added by Ree on June 29, 2009 in Breakfast, Eggs
| Prep Time Cook Time | Servings 3 | Difficulty Easy |
First, bring a pot of water to a boil. While the water’s boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.
Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.
In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.
Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.
Note: To ensure that everything is hot at the time when it’s ready to serve plunge the poached eggs back into the hot water just before serving, and make the Hollandaise at the very last minute.
printed from melskitchencafe.com
*Serves 4-6
INGREDIENTS:
1 pound boneless, skinless chicken breasts, chicken thighs or a combination of both, cut into bite-sized pieces
1 tablespoon sweet paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil, plus more as needed
1 medium yellow onion, diced (about 1/2 cup)
8 ounces white button mushrooms or baby bella mushrooms, sliced
2 cloves garlic, finely minced
1 3/4 cups low-sodium chicken broth
2 tablespoons tomato paste
1 bay leaf
1/4 cup plain yogurt, creme fraiche or sour cream
Hot, cooked egg noodles, for serving (about 12 ounces to 1 pound)
Fresh, chopped parsley for garnish
DIRECTIONS:
In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
Heat the olive oil in a large 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn't need to be cooked all thew ay through. Scrape the chicken onto a plate and set aside.
Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or creme fraiche or sour cream) and cook for about 2-3 minutes longer. If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.
yield: 10 bars
Print This Recipe
adapted from Rachael Ray
Ingredients:
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips
Directions:
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
Recipe Notes: If your granola bars don’t seem to be staying together when you cut them, you may have made them too thin or you didn’t pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they’ll become super hard!} The next time you make them, try reducing the butter to 3 tablespoons and really packing them down.
8 ounces softened cream cheese
20 pepperoni’s, quartered
20-30 whole pepperoni’s
1 cup shredded mozzarella cheese
1/4 cup pizza or pasta sauce
1 box Town House Crackers
1. Place cream cheese, pepperoni, mozzarella and pizza sauce into a large bowl. Mix until well combined. Place a couple tablespoonfuls of filling onto a Town House Cracker, place a full pepperoni on top then close with another cracker to make a sandwich. Continue filling until all of the filling is used up.
Makes 20-30 servings
