August 30, 2010 3:16 AM PDT
Quick Dutch Apple Pie ---- . for some one who wants a desert for a group and will fill the desire of a Sweet Tooth
1 Deep dish frozen pie crust
Filling
2 21 oz cans of apple pie filling
1/4 C Dark brown sugar
1/2 tsp Cinnimon
Crumble
3/4 C AP flour
1/2 tsp Cinnimon
1/2 C Brown surgar
3/4 C Rolled Oats (old fashioned)
1/2 C Butter (unsalted)
Mix filling, cinnimon and brown sugar. Fill 9" DEEPDISH pie crust. anthing less will be overfilled.
Preheat oven to 375. Bake untopped pie for 15 minutes.
Mix flour, cinnimon, brown sugar and rolled oates until well blended. Cut cold butter into the mixture until crumbly or pulse blend in a food processor.
Place crumble on top of pie filling. Continue baking for 45 minutes.
Is best served warm with Ice Cream or Whipped Cream. My wife likes it with cream or milk.
This is very rich and small servings will finish a grand meal.
August 31, 2010 10:31 AM PDT
Well Beki, I went to the store and got the stuff I needed to make peach Cobbler. And I made it. It has been a while and I did it from memory, good but not great. Gonna find my friend's mother's recipe. Oh and finish the small cobbler I made...
September 1, 2010 3:58 AM PDT
Peach cobbler sounds SO good right now! Gee thanks, Rex, now I'm gonna have to go make one, lol!!!
September 1, 2010 9:20 AM PDT
Well you started it so I figured payback was required. I bet yours is better than mine (was).
September 1, 2010 9:42 AM PDT
Fresh Salmon with Mango/papaya salsa
Doing this from memory;
Take a large salmon fillet and lay it on a bed of Alluminum foil. Roll the edges to retain the liquid.
Sprinkle the fillet with a generous helping of lime juice. Lightly sprinkle cillantro (fresh prefered) over the top, and lightly dust the top with Cayenne pepper. Set aside to marinate for 15 minutes or so.
Take a handful of wood chips and wrap them in foil and puncture the top with a few holes. Lay this bag on your BBQ over the flame until it starts to smoke. Put the Salmon in the bbq off to the side, NOT over the flame, You want indirect heat. After about 20 minutes, close the foil and seal the salmon in.
Cook until salmon is done. If the salmon starts to get a little dry on top, spritz it with apple juice.
while the salmon is cooking, cut up a fresh mango and papaya into bite sized pieces.
add a couple of teaspoons of lime juice, add chopped cillantro, and cayenne pepper to taste. (you don't need much) Lightle mix and put in refrigerator to chill until the salmon is done.
When salmon is done spoon salsa over salmon, allowing the salsa juices to run over the salmon and serve while salsa is still cold.
September 1, 2010 10:29 AM PDT
Etouffee and a meat pie. Razncain,I didn't see anything about making your own rue in your recipe. Gotta have homemade rue or just as well toss it in the trash. And Seakers, we ain't deep frying no boudain. Grill it or boil it.
September 1, 2010 10:55 AM PDT
Extreme, I'd have to do a video to show how I make my rue; if you know how to make one, then you know it can't be explained, it has to be shown. Maybe I'll do that next week when I make gumbo.
*EDIT* Just went back and checked over what I wrote earlier and I didn't even bother with the recipe for the Etouffee, just mentioned that I made it for Dad's birthday. Now if you're talking about the gumbo...
"On high heat, brown two and a half large onions in canola oil. Just as the onions turn clear, add 1/4 cup of flour. Brown flour and onions together until almost black, then add about 10 cups of water."
That's about as good as it gets when explaning a rue. The rue also depends on what part of the bayou you're from, whether it's red or brown. My jambalaya is red while my husband's is brown. His is better than mine, so I let him cook it.
So, where's your recipies????
September 1, 2010 10:56 AM PDT
Well you mob i got alittle delicacy from down my way.....
KANGAROO TAIL SOUP.
good sized roo tail..(maybe from a fresh roadkill coz its kinda illegal to shoot them..if ya get caught)
cut tail into bite sized peices and brown in a frypan with butter and a dash of brown vinegar
cut up a couple of large carrots, potato's ,onions, and add to a bloody big pot
brown off vege's then add the freid up roo tail
fill pot with hot water and bring to the boil
boil for about an hour then cool off to a simmer
let simmer for 4 or 5 hours then let cool
when cool skim fat and crap off the top then bring to the boil again
make a fresh damper and serve hot
soak up the juice with the damper and you've got a top feed.
September 1, 2010 11:03 AM PDT
Boof, I would LOVE to try that, sounds great!!!!
But... what's a damper????
September 1, 2010 11:04 AM PDT
You (Beki and Mike) are funny!!! Mike ~ Boones Farm Orange?!? Holy guacamole man ~ I thought that stuff disappeared after my high school days ;-)
Good luck on this Beki ~ I tried it some time ago ~ got a few recipes, but it kinda faded away... looks like you're already having better luck ~ must be your 'psychic powers'.... HA HA!
Cheers! It is Friday!!! Hallelujah!
The Orange is "Fuzzy Navel" See my profile pic.
September 1, 2010 11:16 AM PDT
Boof, I would LOVE to try that, sounds great!!!!
But... what's a damper????
Damper is kinda like bread...just mix self raising flower water and a dash of salt.....Make a loaf wrap it in foil and throw it in the fire to cook. Just simple sorta bread.
September 1, 2010 11:28 AM PDT
Sounds good!!!