AxlsFavoriteRose Posted April 17, 2017 Author Share Posted April 17, 2017 Just now, Kris_1989 said: Oh ok, my mistake. Sorry no not at all... i am glad you posted it! it sounds really good. and now people looking for a great pecan pie recipe have one right here 1 Quote Link to comment Share on other sites More sharing options...
soon Posted April 17, 2017 Share Posted April 17, 2017 28 minutes ago, AxlsFavoriteRose said: glad yours was nice! sounds yummy. mine went well, the food was well received. instead of a coconut cake ( i wasn't even going to try a 7 minute frosting with the humidity in the air! we had some rain yesterday. ) instead i made like a shortbread kind of crust with a cream cheese layer topped with a lemon curd and fresh whipped cream on the top! everything else was the same. yes i love this time of year and can't wait to do a pasta primavera with FRESH peas lol! you make your own pasta? how cool! oh and i had Easter Baskets for all. the hands down winner was a chocolate bunny with sea salt caramel filling...soooo yummy Your dessert sound delicious! As I predicted my neighbour brought by some coconut loaf. Easter baskets?!?! thats awesome! Never even occurred to me. nice! I go through periods where i make a lot of homemade pasta. and when I do I try to stock the freezer with lasagna rolls and ravioli, on top of eating lots fresh. Its fun and stuff but half the time it just feels easier then going out to buy noodles . 1 Quote Link to comment Share on other sites More sharing options...
soon Posted April 17, 2017 Share Posted April 17, 2017 32 minutes ago, Kris_1989 said: I don't know if you're still looking for a good recipe for pecan pie or not but I've been making this one for years it's pretty guaranteed to get you a few marriage proposals. 1 pie crust (enough for the bottom of the pan only, don't cover the pie, store bought works fine) 1 cup chopped pecans (you can leave them whole if you want but for some reason I've convinced myself that they taste better chopped. I could be crazy though. ) 3 tbsp brown sugar 1 cup white sugar 1/2 tsp salt 3/4 tsp vanilla 1 cup corn syrup (Karo) 1/3 cup melted slated butter 3 beaten eggs Mix the brown sugar, white sugar, salt, vanilla, corn syrup, butter and eggs together in a bowl. Place your pie crust down into your baking dish. Don't bake the pie crust before hand just plop the sucker in there raw. Next put your pecans on top of the pie crust. Then pour the butter,sugar,salt,vanilla,syrup mixture on top of the pecans. Don't stir them at all, they'll float to the top as the pie is cooking. Cover the pie with foil. Bake at 350 for 30 min then pull off the foil and bake for another 20-30 minutes depending on your oven. Basically you want the pie to not be super jiggly. If it still seems like liquid when you're pulling it out of the oven it's not done yet. It should feel like jello almost if that makes sense. Also keep an eye on your pecans so they don't burn. If they get too dark before it's done put the foil back on. Hope that helps. It sounds complicated but it's pretty fool proof. My family forces me to make so many of these during the holidays I feel like I could make it in my sleep now. Gonna try this - thanks! We can do side by side comparisons of this and @AxlsFavoriteRose's grandmothers recipe . I have a feeling i will love them both very much.... with a bit of maple syrup somewhere in the mix 2 Quote Link to comment Share on other sites More sharing options...
janrichmond Posted April 17, 2017 Share Posted April 17, 2017 You guys make me feel like a right pleb. I'm just a meat and spud kinda cook. I gotta say i love the enthusiasm about cooking here, can you post more pics of your creations? *pops a ready meal in the microwave* 3 Quote Link to comment Share on other sites More sharing options...
Zoot Posted April 17, 2017 Share Posted April 17, 2017 (edited) Went back and added a pic of the pie. I'll try to remember to take a pic if I post any other recipes. Edited April 17, 2017 by Kris_1989 1 Quote Link to comment Share on other sites More sharing options...
soon Posted April 18, 2017 Share Posted April 18, 2017 How do I upload pictures? Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 20, 2017 Author Share Posted April 20, 2017 you asked the wrong person! Quote Link to comment Share on other sites More sharing options...
soon Posted April 21, 2017 Share Posted April 21, 2017 I hate to contribute to the 'cauliflower can do everything' trend. I have never had a cauliflower buffalo wing that tastes like anything other then cauliflower with franks hot. But, i made a kinda sorta cauliflower chicken gravy. And its delectable. its smooth an light. Its viscosity is banging! I just wanted to sneak in a few more nutrients. Pulse the flowers in the processor. About 2 Tbls butter in the pan. Medium heat. Toss in heated butter. Add pinches of nutmeg, cinnamon, paprika, garlic powder, salt and pepper to taste. Cook stirring until butter and herbs is coating/absorbing into cauliflower. Cook until caramelization is about to really begin. Add chicken broth - enough to just cover. I add enough, plus a mug of water, that I can cook it down for sometime. Reduce heat, simmer down mostly covered. When its where you want it, remove and cool. Puree in processor, shouldnt need to add additional liquids. Mine easily blended to a velvety liquid - no tiny pieces after once through the tamis. Could add a few drops of Worchestshire or the like while sautéing. I used it like chicken gravy. Also, I blended with mushroom puree for a tuna casserole sauce. And that plus sour cream for a tetrazinni sauce. Perfect for a pot pie filling. I like em all - but the gravy use is sure to please. 1 Quote Link to comment Share on other sites More sharing options...
Zoot Posted April 21, 2017 Share Posted April 21, 2017 (edited) On 4/18/2017 at 4:34 PM, soon said: How do I upload pictures? If you go to imgur.com you can upload pics there. Then you just right click over the picture, copy the picture location, and then paste that here and it will insert the pic. Edited April 21, 2017 by Kris_1989 1 Quote Link to comment Share on other sites More sharing options...
soon Posted April 21, 2017 Share Posted April 21, 2017 Thanks @Kris_1989! I made pizza. Burnt my hand pretty bad, but was worth it! Tasted better then this picture might suggest. Peppers, tomato and oregano from my garden! Pie recipe: http://www.biggerbolderbaking.com/best-ever-pizza-dough/ 5 minute pizza sauce: http://www.biggerbolderbaking.com/5-minute-pizza-sauce/ For anyone who ends up with tomato skins - after making a sauce or dish, or after canning - you can dehydrate the skins and powder them. Wonderful as seasoning in so many places. Great to flavour crackers or dips. Also, it can be rehydrated with just a 1:1 with water into a very reasonable tomato paste. I used that for tomato paste and it was great. 2 Quote Link to comment Share on other sites More sharing options...
soon Posted April 27, 2017 Share Posted April 27, 2017 anyone willing to share their best bbq recipes? Rubs, marinades, sauces, techniques? Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 27, 2017 Author Share Posted April 27, 2017 On 4/21/2017 at 9:49 AM, soon said: I hate to contribute to the 'cauliflower can do everything' trend. I have never had a cauliflower buffalo wing that tastes like anything other then cauliflower with franks hot. But, i made a kinda sorta cauliflower chicken gravy. And its delectable. its smooth an light. Its viscosity is banging! I just wanted to sneak in a few more nutrients. Pulse the flowers in the processor. About 2 Tbls butter in the pan. Medium heat. Toss in heated butter. Add pinches of nutmeg, cinnamon, paprika, garlic powder, salt and pepper to taste. Cook stirring until butter and herbs is coating/absorbing into cauliflower. Cook until caramelization is about to really begin. Add chicken broth - enough to just cover. I add enough, plus a mug of water, that I can cook it down for sometime. Reduce heat, simmer down mostly covered. When its where you want it, remove and cool. Puree in processor, shouldnt need to add additional liquids. Mine easily blended to a velvety liquid - no tiny pieces after once through the tamis. Could add a few drops of Worchestshire or the like while sautéing. I used it like chicken gravy. Also, I blended with mushroom puree for a tuna casserole sauce. And that plus sour cream for a tetrazinni sauce. Perfect for a pot pie filling. I like em all - but the gravy use is sure to please. roasted cauliflower is also delicious! and Cinco de Mayo is right around the corner....i have some good recipes for it Quote Link to comment Share on other sites More sharing options...
soon Posted April 27, 2017 Share Posted April 27, 2017 2 minutes ago, AxlsFavoriteRose said: roasted cauliflower is also delicious! and Cinco de Mayo is right around the corner....i have some good recipes for it Will you share a Cinco de Mayo recipe? Im hoping to finally use last years dent corn to make some tamales and nachos. 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 27, 2017 Author Share Posted April 27, 2017 Just now, soon said: Will you share a Cinco de Mayo recipe? Im hoping to finally use last years dent corn to make some tamales and nachos. nachos are are a breeze. tamales i suck at and what is dent corn?? i have never used any kind of corn in my nachos Quote Link to comment Share on other sites More sharing options...
soon Posted April 27, 2017 Share Posted April 27, 2017 (edited) 23 minutes ago, AxlsFavoriteRose said: nachos are are a breeze. tamales i suck at and what is dent corn?? i have never used any kind of corn in my nachos you know me: Im making the chips and tamale dough (masa) from corn i grew! But I do like some sweet corn in my salsa too. Yep, I grew that too Dent corn is also called field corn. Its used to make masa for tortilla and tamales. and also for cornmeal and grits. To make masa you dry the corn right on the cob. Once dry you remove it. Then you make a solution of warm alkaline water. Traditionally and typically lime (the powdered stone type) and warm water. I will try and use washing soda (since I make that for detergents and paper making already) and warm water. Soaking it in this solution removes the hard exterior of kernel. Whats inside is the masa. It can be used fresh to make tamales and tortilla or dehydrated into a flour. But i was trying to see if you'd share any of the recipes you were mentioning - whether they had to do with tamales and nachos or not? Edited April 27, 2017 by soon Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 27, 2017 Author Share Posted April 27, 2017 3 minutes ago, soon said: you know me: Im making the chips and tamale dough (masa) from corn i grew! But I do like some sweet corn in my salsa too. Yep, I grew that too Dent corn is also called field corn. Its used to make masa for tortilla and tamales. and also for cornmeal and grits. To make masa you dry the corn right on the cob. Once dry you remove it. Then you make a solution of warm alkaline water. Traditionally and typically lime (the powdered stone type) and warm water. I will try and use washing soda (since I make that for detergents and paper making already) and warm water. This solution removes the hard exterior of kernel. Whats inside is the masa. It can be used fresh to make tamales and tortilla or dehydrated into a flour. But i was trying to see if you'd share any of the recipes you were mentioning - whether they had to do with tables and nachos or not? wow you are a gourmet! i put a goodish size chuck roast in my slow cooker i use a large can of to tomato puree and the spices i like best ( new mexico child powder, cayenne and one whole chile in adobe plus about a tablespoon of the sauce it comes in. oh and some fresh garlic. i cook it about 6-8 hours on slow then thread it. then i ( and compared to to ) shamefull spread corn chips on a platter. i smother it in hot pepper cheese then make homemade guacamole ( a few ripe avocadoes, lime juice. garlic. and i cringe to say it but everyone loves it some Best Foods mayo. ) i put some good qua]ality sour cream on the side ( same as the guacamole ) and there you have it! Quote Link to comment Share on other sites More sharing options...
soon Posted April 27, 2017 Share Posted April 27, 2017 4 minutes ago, AxlsFavoriteRose said: wow you are a gourmet! i put a goodish size chuck roast in my slow cooker i use a large can of to tomato puree and the spices i like best ( new mexico child powder, cayenne and one whole chile in adobe plus about a tablespoon of the sauce it comes in. oh and some fresh garlic. i cook it about 6-8 hours on slow then thread it. then i ( and compared to to ) shamefull spread corn chips on a platter. i smother it in hot pepper cheese then make homemade guacamole ( a few ripe avocadoes, lime juice. garlic. and i cringe to say it but everyone loves it some Best Foods mayo. ) i put some good qua]ality sour cream on the side ( same as the guacamole ) and there you have it! Thats sounds so delicious!!! Ive never heard of mayo in guacamole. Southern thing? I can instantly imagine how tasty it would be. Glad nachos came up - yours sound way better then any I've had! 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 27, 2017 Author Share Posted April 27, 2017 Just now, soon said: Thats sounds so delicious!!! Ive never heard of mayo in guacamole. Southern thing? I can instantly imagine how tasty it would be. Glad nachos came up - yours sound way better then any I've had! you are so sweet! yeah that's how i grew up making it. it's a Super Bowl staple now, people demand it! i am sure you could do it much better, you make me feel sooooo inadequate Quote Link to comment Share on other sites More sharing options...
soon Posted April 27, 2017 Share Posted April 27, 2017 1 minute ago, AxlsFavoriteRose said: you are so sweet! yeah that's how i grew up making it. it's a Super Bowl staple now, people demand it! i am sure you could do it much better, you make me feel sooooo inadequate Growing some corn does not make one a good cook. And I'm not even a good gardener either! Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 27, 2017 Author Share Posted April 27, 2017 1 minute ago, soon said: Growing some corn does not make one a good cook. And I'm not even a good gardener either! growing your own is certainly the best but at least i know how to pick good produce Quote Link to comment Share on other sites More sharing options...
soon Posted April 27, 2017 Share Posted April 27, 2017 1 minute ago, AxlsFavoriteRose said: growing your own is certainly the best but at least i know how to pick good produce would you select this angus young/axl rose hybrid tomato that I harvested as Axl/DC was coming into existence? 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 27, 2017 Author Share Posted April 27, 2017 1 minute ago, soon said: would you select this angus young/axl rose hybrid tomato that I harvested as Axl/DC was coming into existence? hmmmm a yellow tomato? nice . looks good! Quote Link to comment Share on other sites More sharing options...
soon Posted April 27, 2017 Share Posted April 27, 2017 (edited) 2 minutes ago, AxlsFavoriteRose said: hmmmm a yellow tomato? nice . looks good! it has devil horns = angus in picture I guess you cant see its orange colour. it was eventually a very Axls hair colour Edited April 27, 2017 by soon Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 27, 2017 Author Share Posted April 27, 2017 how cool! how did it taste? i am sure you know this but tomatoes are actually tropical fruit and should never be refrigerated. if it gets hot find the coolest place you can and don't buy more than you need. of course growing them you can give extras to grateful friends Quote Link to comment Share on other sites More sharing options...
soon Posted April 27, 2017 Share Posted April 27, 2017 (edited) 11 minutes ago, AxlsFavoriteRose said: how cool! how did it taste? i am sure you know this but tomatoes are actually tropical fruit and should never be refrigerated. if it gets hot find the coolest place you can and don't buy more than you need. of course growing them you can give extras to grateful friends Never in the fridge! Harvest time is such a blur with all the work. Most of my tomato gets canned right away in one form or another. If I did eat that one fresh I just remember it all being delicious. Im still eating tomatoes and tomato based stuff from last harvest. I do share, but not because its extra. I know its very un-gardener of me but the way i see it, no one ever delvers fresh produce to me, so for the most part I dont feel inclined to do that either Edited April 27, 2017 by soon Quote Link to comment Share on other sites More sharing options...
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