Combine dry ingredients

1.5 C whole wheat flour
2 C AP white flour
1 tsp baking soda
1 tsp baking powder
1.5 tsp salt
3 TBL sugar
1/2 C toasted wheat germ
– – – – – – –
1.75 C cold buttermilk
2 TBL melted butter
– – – – – – –
Drizzle and whisk butter into cold buttermilk
Drops will congeal
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For the story of quick bread, CLICK HERE.
– – – – – – –
Pour dry ingredients into liquid and mix
Finish on a mixing board or the counter
Flatten just a bit and put onto a baking paper
Cut a large X across the top so bread can expand
Bake at 400 degrees for about 45-50 minutes
Brush top with melted butter
Cool for at least an hour before cutting
– – – – – – –

Use whatever kind of mushroom caps you prefer, but make sure they are big enough to stuff.

• In a Bowl 1 – Stuffing
  • Brush 12 mushrooms with a paper towel to clean
  • Destem and put clean stems into a bowl
  • Add 2 strips crisp cooked bacon
  • Several sprigs parsley
  • 2 cloves garlic
  • 1/4 C grated Parmesan cheese
  • Optional:  1-2 TBL sliced jalapenos
• In Bowl 2 – Topping
  • 2 TBL grated Parmesan
  • 1/4 C cream cheese
  • 1/2 C Ricotta
  • 1/2 C Panko bread crumbs
  • 1 TBL EVOO
• Separate stuffing and topping into twelve little piles
  • Half, Half again, then thirds
• Stuff caps with stuffing, and carefully top with the topping
• Bake at 350 degrees for about 15 minutes
• Let cool 5 minutes before serving

BASIC PIE CRUST

This is probably the most simple pie crust you will ever make.

2 1/2 c ap flour pulsed
1 tsp salt
12 tbl cold butter
3 ice cubes (better 2 TBL frozen vinegar)

1/2 c cold sour cream
1 egg

Optional: If you are making a savory crust, add some chopped chives to the mixture

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100 Year Old Pie Crust:

2 1/2 cups flour
1 cup shortening
1 dash salt

1 tablespoon vinegar
1/2 cup milk

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TV RECIPE PIE CRUST

3 CU flour – sifted
2 tsp baking powder
2 TBL sugar
1 tsp salt
9 TBL COLD butter
6 TBL vegetable shortening (Crisco)

1/2 CU cold milk

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Regardless of which recipe you use, your next steps will be as follows:

Combine wet and dry
You can food process to bring the ingredients together, but DO NOT form a ball, or your dough will be over-processed and tough

Dough should be about like “Play Dough”

Divided into two pieces. One for the pie bottom, and one for the pie Top crust.

Form into a thick disk and wrap in plastic wrap
Chill in refrigerator for one hour – or up to a week
At the end of one hour, put on counter for 10 minutes.

Roll flat to 12 inches. Put both in refrigerator for 10 minutes.

=======================

The Best Blind Baked Crust from Scratch

1. One stick butter – very cold and sliced as thin as possible
2. Put into freezer for 15 minutes
3. 150 gm AP flour
4. 1/2 tsp salt
5. Spin to combine
6. Put in frozen butter and pulse until it is fine meal
7. 1/4 C ice water (or 1/4 C nearly frozen vodka) – 5 pulses
8. It will look like it needs more water, but it doesn’t
9. Put into the center of a large plastic sheet (from a garbage bag)
10. Compact into a ball, then flatten into a big hockey puck
11. Refrigerate 30-60 minutes
12. Chill two pie pans to the freezer during this time
13. Put disk on a floured parchment paper and roll slowly until it is about 1/4 inch thick
14. Put in between two 1/8 inch cutting boards and roll until consistently flat
15. Move the crust to the pie pan
    1. Put one cold pie pan on top of the crust, then using the parchment as a sling move it over and put it into the second pie pan
    2. Press down, then invert.   Remove the first pan, then remove the parchment paper.
    3. Put the first pan back on, then invert again
    4. Trim any excess and put into another garbage bag and freeze overnight
16. Preheat oven to 300º
17. Put a baking sheet on the lowest rack
18. Put the pie pan (upside down) on the top rack
19. Bake 1 hour
20. Turn up heat to 375º and bake for another 15-20 minutes
21. Remove pan and put on a cooling rack (upside down) for 20 minutes
22. Invert and remove the top pan
23. Let cool a full hour

This is kind of like saying “Casserole” There are literally thousands of recipes. Here is one of them:

Roma Tomatoes
– canned tomatoes in winter is OK
put a small X on the bottom of the tomato and plunge into boiling water for about 30 seconds
then put into ice water – peel back skin
Toss tomatoes in oil and put onto a tray

Get three yellow bell peppers or Anaheim peppers, halve, and put on tray with the tomatoes

Bake peppers and tomatoes at 350 degrees for about 30 minutes

Put peppers into a plastic bag and let them sweat for a couple of minutes, then peel black skin off of peppers

Cook in separate pans in a bit of oil:
Japanese Eggplant (one inch pieces) Dark purple
Chinese Eggplant (one inch pieces) Light purple – lavender
Squash (one inch pieces)
Zucchini (one inch pieces)
Onion (Sliced thinly)
Salt each of the above ingredients except the onion

Roughly crush the tomatoes
Combine everything into the largest skillet
Add fresh basil chiffonade, kale chiffonade, thyme, pepper

Serve with a French or Italian loaf of bread

http://honest-food.net/2014/06/09/cajun-boudin-sausage-recipe/

Drop potato peels into salted boiling water and cook for 10 minutes
Drain, pat dry, and make crust with potato peels – cut side up
Mix one large cooked beet ( mashed and strained ) with 2 cups mashed potatoes
Spread across bottom
Spread next layer with 2 cups mashed potatoes
Grate one carrot lightly over top
Sprinkle with grated cheese
Bake at 350° 60 minutes

Quick: Caramel syrup
Elegant: Salted caramel

Paint on the bottom of dessert bowl

Quick: Crushed graham crackers or Vanilla Wafers
Elegant: Cocoa nib and carob

Sprinkle on bottom

Quick and Elegant: Cut the top and bottom off of an orange. Set it flat on a cutting board and shave the sides off. Cut into sections and place on top of the sprinkles.

Quick and Elegant: Put a scoop of high quality ice cream on the orange slices.

Quick and Elegant: merest sprinkle of crumbs over the top

Amazing frozen lemons

All it is…..is a frozen lemon

Many professionals in restaurants and eateries are using or consuming
the entire lemon and nothing is wasted. How can you use the whole
lemon without waste?

Simple.. Place the washed lemon in the freezer section of your
refrigerator. Once the lemon is frozen, get your grater, and shred the
whole lemon (no need to peel it) and sprinkle it on top of your foods.

Sprinkle it to your vegetable salad, ice cream, soup, cereals,
noodles, spaghetti sauce, rice, sushi, fish dishes, whisky…. The
list is endless.

All of the foods will unexpectedly have a wonderful taste, something
that you may have never tasted before. Most likely, you only think of
lemon juice and vitamin C. Not anymore.

Now that you’ve learned this lemon secret, you can use lemon even in
instant cup noodles.

What’s the major advantage of using the whole lemon other than
preventing waste and adding new taste to your dishes?

Well, you see lemon peels contain as much as 5 to 10 times more
vitamins than the lemon juice itself. And yes, that’s what you’ve
been wasting.

But from now on, by following this simple procedure of freezing the
whole lemon, then grating it on top of your dishes, you can consume
all of those nutrients and get even healthier.

It’s also good that lemon peels are health rejuvenators in eradicating
toxic elements in the body.

So place your washed lemon in your freezer, and then grate it on your
meal every day. It is a key to make your foods tastier and you get to
live healthier and longer! That’s the lemon secret! Better late than
never, right? The surprising benefits of lemon!

Lemon (Citrus) is a miraculous product to kill cancer cells. It is
10,000 times stronger than chemotherapy.

Why do we not know about that? Because there are laboratories
interested in making a synthetic version that will bring them huge
profits.

You can now help a friend in need by letting him/her know that lemon
juice is beneficial in preventing the disease. Its taste is pleasant
and it does not produce the horrific effects of chemotherapy.

How many people will die while this closely guarded secret is kept, so
as not to jeopardize the beneficial multimillionaires large
corporations?

As you know, the lemon tree is known for its varieties of lemons and limes.

You can eat the fruit in different ways: you can eat the pulp, juice
press, prepare drinks, sorbets, pastries, etc… It is credited with
many virtues, but the most interesting is the effect it produces on
cysts and tumors.

This plant is a proven remedy against cancers of all types. Some say
it is very useful in all variants of cancer. It is considered also as
an anti microbial spectrum against bacterial infections and fungi,
effective against internal parasites and worms, it regulates blood
pressure which is too high and an antidepressant, combats stress and
nervous disorders.

The source of this information is fascinating: it comes from one of
the largest drug manufacturers in the world, says that after more than
20 laboratory tests since 1970, the extracts revealed that It destroys
the malignant cells in 12 cancers, including colon, breast, prostate,
lung and pancreas…

The compounds of this tree showed 10,000 times better than the product
Adriamycin, a drug normally used chemotherapeutic in the world,
slowing the growth of cancer cells.

And what is even more astonishing: this type of therapy with lemon
extract only destroys malignant cancer cells and it does not affect
healthy cells.

So, give those lemons a good wash, freeze them and grate them. Your
whole body will benefit from it!!!!!
<hr>

Cauliflower can be used to make a Super Food pizza crust, without sacrificing any of the flavor or texture.

Click the image to view a readable sized image of this recipe from Arizona Republic.

Pork Milonaise

Alt: veal

Pound pork chop (or loin) flat and very thin
. Use butterflied, bone in if possible . Elefante
Season with salt and pepper

Dredging mixtures:
First: Flour
Then: Eggs
Finally: Bread crumbs, parmesan cheese, parsley

Hot well-oiled fry pan
Both sides, then the oven @ 375° for six minutes

Caramelized fresh onions pieces
A touch of balsamic in hot skillet
Add figs just to heat, not to cook
Put in arugula just to wilt
Put onto plated pork chop
Top with gorgonzola or bleu cheese
Drizzle with EVOO

Robert@RobertAndrews.NET

Ingredients

• 1 cup pecans, chopped
• 3 tbsp white sugar
• ½ cup butter
• 1 cup flour

• 8oz (225g) package cream cheese
• 1 cup powdered sugar
• 1 cup whipped cream or cool whip

• 1 package of instant vanilla pudding (5.1 oz or 144 g)
• 2 cups milk

• 1 package of instant chocolate pudding (5.1 oz or 144 g)
• 2 cups milk

• 2 cups whipped cream or cool whip

• shaved chocolate

Preparation Instructions

1. Preheat oven to 350° F / 175° C.
2. Oil/spray a 9×13 inch (23x34cm) baking dish.
3. Mix chopped pecans or whatever you want to use, with some sugar, butter and flour then press it into your baking dish.
4. Bake it for about 20 minutes, let it cool down completely before you add the second layer.
5. Prepare your vanilla and chocolate puddings as per instructions on their packages.
6. Mix cream cheese, powdered sugar and whipped cream until light and fluffy.
7. Let them cool for a while then place it evenly over the crust.
8. On with the next layers now, evenly spread vanilla pudding.
9. Add the chocolate pudding layer as well.
10. Fifth layer is whipped cream spread over entire surface.
11. Shave a lot of dark chocolate on top of your cake and enjoy!
12. I would refrigerate over night but two hours might just be enough.