I looked through my recipes and realized that, as much as we eat it, I have very few recipes for corn. Cathy, I've been doing something similar with corn in the freezer that was a bit overripe and starchy...I've been frying it in butter with a little sugar and after it gets toasty, a adding a little cream. Yum. We like this on chicken taco salads or mixed with black beans for a side. I make hot for us and wimpy for the Kid. * Exported from MasterCook * Fiesta Corn Relish Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ears fresh corn -- or 6 - to make 4 cups* 1 hot yellow pepper -- seeded and finely chopped** 2 cloves garlic -- minced (I use 4) 1 1/2 cups cider vinegar 3/4 cup sugar 1/2 cup chopped red onion 1/2 cup chopped sweet red pepper 1/3 cup chopped green onions 1 teaspoon cumin 1 teaspoon pickling salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh cilantro Cook corn in boiling water for six minutes. Drain and cool until easy to handle. With a sharp knife cut kernels from cob and measure four cups corn into a large stainless steel or enamel saucepan. Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan. Bring to boil over high heat. Reduce heat and boil gently, uncovered, for 20 minutes. Stir in cilantro and cook two minutes longer. Remove from heat. Ladle relish into clean, hot jars, leaving 1/2-inch headspace. Process in a boiling water bath: half-pints and pints for 15 minutes at 0-1000 ft., 20 minutes at 1001-6000 ft., and 25 minutes above 6000 ft.*** Makes 4 c. Source: "Small Batch Preserving, Ellie Topp and Margaret Howard" Copyright: "Firefly Books, 2001" - - - - - - - - - - - - - - - - - - - NOTES : Katie's Notes: *Frozen corn works very well ** Any peppers work. I use jalapenos, ribs and seed left in for hot, out for mild ***Processing instructions are from U of GA's So Easy To Preserve

Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 12:49 The new *star* ingredient is CHEESE!!!! Rob33 has picked something that I'm sure we all have favorite recipes for. So let's make this a real 'cheesey' thread! Here's the link for the last cookalong... Nancy Here is a link that might be useful: Link to #12-----CORN Follow-Up Postings: o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jul 6, 09 at 14:00 Right up my alley! Here's one of the best cheese cakes I have tasted! Nothing strange in it...just good stuff! Secret Lindy's-Style New York Cheesecake Cookie Pastry Crust • 1/4 lb. (1 stick) unsalted butter, room temperature • 1/4 c. sugar • 1 egg • 1 1/2 c. flour Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 mins. Add the egg and flour and mix until a smooth dough is formed. With your hands, shape it into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate it until it's firm. Remove the sides from the springform pan and press one third of the pastry evenly over the bottom. Place on baking sheet and bake in 400F oven for 6 mins. or until golden. Remove from the oven and cool. Increase oven temperature to 500F. Butter the sides of the springform pan and attach it to the bottom. Press the remaining pastry about two thirds up the sides. Filling • 5 8-oz. pkgs. cream cheese, room temperature • 1 3/4 c. sugar • 3 T. flour • 2 t. lemon peel • 1 1/2 t. orange peel • 1/4 t. salt • 1/4 t. vanilla • 5 eggs plus 2 egg yolks, room temperature • 1/4 c. sour cream Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally. Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each egg. Scrape the bowl one or two more times. Add in the sour cream; the mixture will be thin. Pour it into the pastry-lined springform pan. Put it together Place the pan on a baking sheet. Bake it in the oven at 500F for 8 mins. or until the top is golden. Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly. When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hrs. Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight. Serve it up! Remove the sides of the springform pan. Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake. Keep it refrigerated until serving time! Steaks with brandy walnut cheese glaze... 2, 3, 4 or whatever 6 to 8 ounce beef filets mignon, at room temperature (let sit out for at least 30 minutes before beginning prep work) kosher salt black pepper clarified butter cognac or brandy Maytag blue cheese crumbled (about 1/2T per serving) coarsely chopped walnuts (about 1T per serving) On your Weber Genesis, pre-heat a cast-iron skillet that's large enough to hold all the steaks at once (or two smaller) over the Weber burners set on High-High-High for at least 15 minutes, or until the Weber's thermometer reads 550 degrees. You MUST use cast iron for this - anything less will burn or warp. Do not use stainless or aluminum, and only use porcelinized cast iron (like Le Crueset) if you don't mind permanent black stains. While that is preheating, season the filets with a pinch of kosher salt and a generous dose of freshly ground pepper - all pressed into the meat, both sides. Next, toast the chopped walnuts in a dry sauté pan over medium heat for 3-5 minutes - until they begin to brown. When the pan on the grill is BLAZING hot (showing a little gray ash in the center, grill thermometer between 500 and 550 degrees), dip the filets in the butter on both sides (pour a puddle onto a plate - this is why they must be room temp. If colder, the butter will congeal and stick to the plate you set them back on and stay there, and the steaks will stick and burn to the pan) and CAREFULLY drop into the hot pan. They will smoke like a three-alarm fire as they cook. LEAVE THE HOOD ON THE GRILL UP unless it's colder than about 50 degrees outside. Let them cook on the first side about 2 minutes, then turn over and cut the heat to Medium-Off-Medium (your three Weber burners there) and cook with the hood down until just slightly less than your desired doneness (a 1" thick filet will take about 4-5 minutes on the second side) Then open the hood and dump about 2 T of brandy or cognac per serving into the pan and ignite with a long match or lighter - wait for the flame to subside and then remove the steaks to a warmed plate tented with foil to keep the steaks warm. Then, add enough brandy to the pan to be sure you have enough to "sauce" each steak, flame again if needed to burn off the alcohol, and cook until it just begins to thicken and get syrupy - scrape the pan with a wooden spoon or spatula as you do. Then, add in the blue cheese and walnuts and stir until the cheese is melted. Remove the pan from the heat, carry inside, plate up each steak and pour a little sauce over each and add a portion of the nuts. Serve and enjoy. Blue satin soup: one14oz. can chicken broth 1 cup milk 4 T. butter 4 oz Maytag Blue cheese 2 oz dry sherry 1/2 c. flour 1 cup light cream Fresh ground pepper, to taste 1/4 c. each very finely minced celery, green onion and green pepper melt butter in heavy sauce pan, add vegetables and saute very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes, Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired. There are many many more....but this is a start... Linda C o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Mon, Jul 6, 09 at 14:26 Nancy, is there a target date for a virtual cook along and if so when? I'd love to participate in more of these cookalongs. Linda, that Lindy Style Cheesecake is a classic. Back when I baked cheesecakes on a more regular basis, that was the one I made. Here are a couple of "Cheesey" recipes Home Cookin Chapter: Recipes From Thibeault's Table Praline Cheesecake ================== 1-1/4 cup crushed graham crackers 1/4 cup granulated sugar 1/4 cup finely chopped pecans toasted 1/4 cup butter melted 3 - 8 oz packages cream cheese 1 cup packed brown sugar 2/3 cup evaporated milk NOte: I used coffee cream 2 Tablespoons all purpose flour 2 teaspoons vanilla 3 eggs 1 cup pecan halves toasted. Caramel Sauce topping 1 cup corn syrup - dark 1/4 cup cornstarch 2 Tablespoon Brown sugar 1 Tablespoon vanilla Note: I use my regular caramel sauce instead of the one mentioned above: Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc.. Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" inch spring pan. Bake at 350F for 10 minutes. Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add eggs and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set. Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively. Make Topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla. To serve cake, Pour sauce over top and serve remaining sauce in a pitcher at the table. NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake. (Toronto Star Newspaper: 1981) Home Cookin Chapter: Recipes From Thibeault's Table Chiles Rellenos =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monterey jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chilies chicken broth Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not over beat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chilies, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chili rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 14:56 Ann, it seemed like it was getting harder to get everyone to cookalong on the same night as we went from winter into spring. So I suggested everyone just post what they made, when they made it during the two week period. I think life got really hectic when nice weather hit and school was out. I do have a new idea though.... maybe after Labor Day we could do a virtual dinner where we use only cookalong recipes (except for the meat). Do you think that would be fun? Nancy o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jul 6, 09 at 15:22 I only make a Delicious, Fluffier type CheeseCake and add Strange things,EG. Vanilla Ice Cream, Cornstarch. My Daughter makes the NY Style and the Italian Style, Easter CheeseCake using Riccotta Cheese. She brings some for me or I pick up a piece at our Market. I use Sharp Provolone when I make Pannini, with Roasted Peppers and Lunchmeat. Also use it in Salads, along with Feta and Cheddar. Of course there is everything you can imagine, in there too. Can't think much Cheese right now. LOU o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 6, 09 at 17:44 I think I am a cheese-a-holic. I have heard that there are addictive compounds in cheese. Here's something I found online from "Physicians Committee for Responsible Medicine" (Note: I am NOT dissing cheese, or chocolate, for that matter.) It's just FYI. I intend to keep on eating it. I try to limit myself to one or two servings a day. I used to be able to stick to one consistently, but I'm getting soft in my old age, kinda like Brie. I'm also not trying to rain on the parade here, VIVE LA FROMAGE! I'm just rationalizing my cheese monkey. "My name is Lpink and I'm a cheese-a-holic." "As common as chocolate addiction may be, it is by no means the only potentially addictive food, nor is it the most dangerous. In PCRMs research studies, when we take people off meat, dairy products, and other unhealthy fare, we often find that the desire for cheese, in particular, lingers on much more strongly than for other foods. While they might like ice cream or yogurt, they describe their feelings for cheese as a deep-seated craving. Could cheese really be addictive? In 1981, Eli Hazum and his colleagues at Wellcome Research Laboratories in Research Triangle Park, N.C., reported a remarkable discovery. Analyzing samples of cows milk, they found traces of a chemical that looked very much like morphine. They put it to one chemical test after another. And, finally, they arrived at the conclusion that, in fact, it is morphine. There is not a lot of it, and not every sample had detectable levels. But there is indeed some morphine in both cows milk and human milk. Morphine, of course, is an opiate and is highly addictive. So how did it get into milk? At first, the researchers theorized that it must have come from the cows diets. After all, morphine used in hospitals comes from poppies and is also produced naturally by a few other plants that the cows might have been eating. But it turns out that cows actually produce it within their bodies, just as poppies do. Traces of morphine, along with codeine and other opiates, are apparently produced in cows livers and can end up in their milk. But that was only the beginning, as other researchers soon found. Cows milkor the milk of any other species, for that mattercontains a protein called casein that breaks apart during digestion to release a whole host of opiates called casomorphins. A cup of cows milk contains about six grams of casein. Skim milk contains a bit more, and casein is concentrated in the production of cheese. If you examined a casein molecule under a powerful microscope, it would look like a long chain of beads (the "beads" are amino acidssimple building blocks that combine to make up all the proteins in your body). When you drink a glass of milk or eat a slice of cheese, stomach acid and intestinal bacteria snip the casein molecular chains into casomorphins of various lengths. One of them, a short string made up of just five amino acids, has about one-tenth the pain-killing potency of morphine. What are these opiates doing there, hidden in milk proteins? It appears that the opiates from mothers milk produce a calming effect on the infant and, in fact, may be responsible for a good measure of the mother-infant bond. No, its not all lullabies and cooing. Psychological bonds always have a physical underpinning. Like it or not, mothers milk has a drug-like effect on the babys brain that ensures that the baby will bond with Mom and continue to nurse and get the nutrients all babies need. Like heroin or codeine, casomorphins slow intestinal movements and have a decided antidiarrheal effect. The opiate effect may be why adults often find that cheese can be constipating, just as opiate painkillers are. It is an open question to what extent dairy opiates enter the adult circulation. Until the 1990s, researchers thought that these protein fragments were too large to pass through the intestinal wall into the blood, except in infants, whose immature digestive tracts are not very selective about what passes through. They theorized that milk opiates mainly acted within the digestive tract and that they signaled comfort or relief to the brain indirectly, through the hormones traveling from the intestinal tract to the brain. But French researchers fed skim milk and yogurt to volunteers and found that, sure enough, at least some casein fragments do pass into the bloodstream. They reach their peak about 40 minutes after eating. Cheese contains far more casein than other dairy products do. As milk is turned into cheese, most of its water, whey proteins, and lactose sugar are removed, leaving behind concentrated casein and fat. Cheese holds other drug-like compounds as well. It contains an amphetamine-like chemical called phenylethylamine, or PEA, which is also found in chocolate and sausage. And there are many hormones and other compounds in cheese and other dairy products whose functions are not yet understood. In naloxone tests, the opiate-blocking drugeliminates some of cheeses appeal, just as it does for chocolate." Got . . . to . . . . have . . . . . Havarti . . . o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Mon, Jul 6, 09 at 17:59 Though I could go without meat the rest of my life, I absolutely could not go without cheese - about my most favorite food. This appetizer was from Lloyd Bridges, the actor, & was published in the LA Times. It is a great hit every time I make it. Curried Cheese Pate with Chutney Makes 4 1/2 cups - about 20 servings Best if made ahead. 2 8-oz pkg sharp Cheddar 2 8-oz pkg cream cheese, softened 2 tsp curry powder 1/4 c. chopped green onions 1/4 c. Port 1/4 tsp salt or to taste 1/2 c. mango chutney such as Major Grey's finely chopped green onions orange twists, optional parsley springs, optional Shred Cheddar in food processor. Remove from processor bowl & set aside. Place cream cheese & curry powder in processor & process until well-blended. Add half of the Chedddar to cream cheese mix & blend well. Add remaining Cheddar, green onion, Port & salt. Blend until smooth. Line a 5-cup (1-qt)casserole or bowl with foil, pressing foil tightly against sides of dish. Lightly spray foil with vegetable cooking spray. Spoon cheese mixture into bowl. Cover & refrigerate 4-6 hours or overnight. To serve, uncover & turn upside down on serving tray about 30 minutes before serving. Remove foil. Spread some chutney on top, & serve remaining chutney on the side. Sprinkle green onions around the top edge. Garnish with orange twists & parsley. Serve with assorted crackers. I've had this 'dressier' version of macaroni & cheese for almost 25 years, & have taken it as a main dish to vegetarians. Instead of layering I have also mixed the ingredients together, topping with the sliced tomato & the shredded Jack cheese. It's good the next day, too. Deluxe Macaroni and Cheese 4-6 servings 1 c. elbow macaroni 1 10-oz pkg frozen French-cut green beans 1/2 lb. Monterey Jack cheese 1/4 c. grated Parmesan cheese 1 pint (16-oz) small curd cottage cheese 1/2 tsp oregano 1/2 tsp basil 1/2 tsp tarragon 1/4 tsp pepper 1 large tomato Cook macaroni in boiling salted water as package directs. Drain & turn into 1 1/2-qt baking dish. Place green beans in a colander & run under hot water until thawed enough to separate. Drain well & spread on top of macaroni. Sprinkle lightly with salt. Dice half the Monterey Jack cheese. Mix in a separate bowl with the Parmesan, cottage cheese, herbs, pepper & 1 tsp salt. Spoon into dish as third layer. Top with sliced tomato. Shred remaining Jack cheese & sprinkle it over the tomato & cheese mixture. Baked in covered 400 degree oven 30 minutes or until heated through. Sprinkle with minced parsley if desired. Can be assembled & refrigerated earlier in the day to cook later, if desired. Increase baking time 5-10 minutes. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jul 6, 09 at 18:53 Pinky: I think it is addictive. Always snacking on Ritz , with Extra Sharp Provolone and Pepperoni. Sometimes with wine. After snacking, I walk about 2 feet off the Floor and Bang my head on the doorways. Not the Wine, because it does that when I drink Soda too. Lou o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jul 6, 09 at 18:54 lpink....I had to get up and go get some cheese on a cracker before I could read all your post! Addictive indeed! Linda's Cheese ball: 8 oz cream cheese 8 oz sharp cheddar, grated (don't even THINK of using that stuff in the bag!) mix together...I use a hand held beater.. Add: 1 tsp Worchestershire 1/2 tsp garlic powder 1 tsp dried parsley ( or 2 T fresh chopped). 2 T dry sherry wine Mix well, chill and form into a ball and roll in chopped toasted pecans...takes about 1/3 cup to cover. OR mix in the nuts and serve in a crock or a bowl as a spread. Linda C....deciding to have a fresh spinach, mushroom and chedder omelette for dinner o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jul 7, 09 at 10:39 I must be immune to that addiction because I could live the rest of my life without cheese and not miss it. I don't dislike it, I'm just kind of apathetic. Good thing, it's so bad for my cholesterol levels, LOL. Elery just loves the stuff and I think he eats some of it every day, usually just all by itself. His dog loves it too, so I always have several kinds on hand. However, I will admit that the Dubliner that I bought at Trader Joe's was pretty awesome on that dark rye Peppi's Dad gave me, along with a slice of proscuitto... Now, just to be difficult, in spite of the fact that I don't like beer at all and I'm not crazy over cheese, I love this bread. It can be made without a bread machine too, just warm the beer, add the yeast and then the rest of the dry stuff, knead in the cheese, let rise and bake as usual, I do 350 for about 30 minutes but sometimes it takes longer. BEER CHEESE BREAD 1 package active dry yeast 3 cups bread flour ( I use all purpose) 1 tablespoon sugar 1 1/2 teaspoons salt 1 tablespoon butter 10 ounces beer, at room temperature 4 ounces shredded or diced processed American cheese 4 ounces shredded or diced Monterey Jack cheese (I used 8 ounces of sharp cheddar and shredded it) On stovetop or in microwave, heat beer and American cheese together until just warm. There is no need to completely melt cheese. Stir; transfer mixture to bread machine pan. Add remaining ingredients, select white bread or basic setting, and push start. Makes a 1 1/2-pound loaf. I also like the cheese thumbprints filled with my homemade Habanero Gold. My continual thanks goes to Readinglady for giving me this Rick Rodgers recipe. Savory Cheddar and Jalapeño Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Jul 8, 09 at 9:44 Hi, I'm Sally, and I'm a cheese-a-holic, too. One of my favorite ways to eat cheese is with pasta. (Maybe I should say some of my favorite ways, since there's so many ways to eat cheese with pasta.) A very simple thing to do is to cook your pasta - I usually us spaghetti noodles for this - and crumble lots of blue cheese on the hot, drained pasta when it's done. Add as much chopped garlic as you like (lots and lots for me) and some good extra virgin olive oil, some ground white pepper and salt to taste. You can add other stuff as you like, such as chopped scallions, chopped olives, veggies, mushrooms, herbs (basil is especially good with this dish). If you have any left-over chicken or other meat, you can add that, too. There are so many ways to do this simple "mac and cheese" type dish. Linda, I don't know about other people, but the measurements in first recipe you posted show up as odd symbols rather than numbers. Actually, re-reading it, the odd symbols are before the numbers for the measurements. I don't know if there's supposed to be something there instead of the symbols, or if that's just the way the recipe is presented. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Wed, Jul 8, 09 at 11:08 I don't know about those symbols either....I copied and pasted the recipe from my recipe file...but if you ignore the symbols the measurements are correct....and those symbols are NOT in my copy of the recipe, nor did they show up in the preview. Gremlins? Anyhow....Annie's beer/cheese bread reminded me of a beer cheese spread. 1/2 pound sharp cheddar shredded 1/2 pound Emmenthaler shredded 1/2 tsp Coleman's dry mustard...or perhaps a little more if you like some bite 1/4 tsp garlic powder...or a good sized clove grated on a microplane 1 can of beer...I prefer a lager not a dark beer or a fancy ale. Depending on the cheese it may not take quite all the can of beer....so add half...mix let it sit and then add some more. Mix all together....let sit a few hours and spread on crackers...or rounds of rye bread.....also good on a piece of french bread and then stuck under the broiler for a couple of minutes. This is only as good as the cheese you use....it won't be good with bagged shredded cheese. Linda C o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by cooksnsews (My Page) on Wed, Jul 8, 09 at 13:43 I had to check this thread to see if anyone had a recipe to help out LindaC with her surfeit of "dog-cheese".... Anyway, I have a beery cheesy quick bread that I adapted from a magazine I found last autumn. This should be a bit quicker than Annie's yeasty beery cheese bread. Cheesy Beery Quick Bread 2 tbsp olive oil 1 large onion, chopped 1 clove garlic (or more), chopped ground black pepper 2 1/2 c whole wheat flour 2 tsp baking powder 1 tsp salt 1 c grated aged cheddar (good stuff!) 12oz/350ml bottle of beer (needn't be good stuff) Pre-heat oven to 375F. Saute onion in oo until it begins to brown. Add garlic and stir for another minute or so. Allow to cool slightly. Stir cheese into mixed dry ingredients, then gently stir in onions and beer, just enough to blend. Bake for 45-60 minutes in a greased loaf pan, until it tests done. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, Jul 10, 09 at 13:13 How about "Omlette DU fromage." In her best Steve Martin voice: "You know those French have different word for practically EVERYTHING." I can rarely get a perfect omlette. Mine are basically well-ordered scrambled eggs. I make a version called "Dream Eggs" which I first had at a lake joint in Michigan. You mix cubes of cream cheese (in my case neufatchel) in with scrambled eggs. I add Penzey's "Mural of Flavor" seasoning to them (basically a lemon shallot pepper, which ROCKS btw) but you can use any type of salt/pepper/onion/lemon mix. Chives would be good with this too. Scramble the eggs with a touch of milk, then pour into a well oiled pan at med. heat. When eggs are about half set, toss in the cream cheese cubes (and chives if you have them or like them) and cook until eggs are just set. Sprinkle with seasoned salt or lemon pepper if desired, or just plain salt and pepper. Go easy on the seasonings or you'll overpower the dreaminess of the eggs. Just a touch. Heavanyly with raspberry struesel muffins. Here's two from my "to try" files, which I may or may not get to. I can't vouch for either one. Chevre-Fig Spread (from Better Homes and Gardens magazine, Prize tested recipe by Sara Renee Morris, Laguna Niguel, CA, Jan. 2009) 3/4 cup snipped dried figs 3/4 cup crumbled chevre (3 oz) 1/2 cup light sour cream (I might use some neufatchel here) 3 TBLSP snipped fresh basil (This will be awesome when my cinnamon basil comes on) 2 TBLSP milk 1 TBLSP snipped fresh thyme (mine's lemon thyme) Salt and Ground black pepper to taste 1/2 cup chopped toasted walnuts In a small bowl, pour boiling water over figs to cover, let stand 15 minutes. Drain well. Meanwhile, in a med. bowl, stir together chevere, sour cream, basil, milk and thyme. Season to taste with salt and pepper. Stir in drained figs and half the walnuts. Cover and chill in the fridge. Can make up to 24 hours in advance of serving. To serve, transfer spread to a serving bowl. Sprinkle with remaining nuts and fresh thyme sprigs. Serve with baguette slices or crackers. Makes about 1 1/2 cups (12 2-TBLSP servings) Sweet Polenta Pizza (this is still leftover from the Corn Cookalong) Reipe courtesy of Mario Batali on 1 3/4 cup fresh ricotta 3/4 cup granulated sugar 1/2 TBLSP ground cinnamon 1/2 cup pine nuts, toasted 1/4 cup raisins, plumped in 1/4 to 1/2 cups white wine for 15 min., then drained. 2 cups cornmeal flour (polenta) 2 TBLSP butter Preheat the oven to 310 degrees F. Place the ricotta in a large mixing bowl. Bit by bit, add 1 cup water, mixing well with a wooden spoon after each addition. When the ricotta is loose and creamy, add the sugar, cinnamon, pine nuts and raisins. Stir until the mixture is homogenous. As you stir, add the cornmeal flour bit by bit until completely incorporated. Use 1 TBLSP butter to lightly grease a 9 inch baking pan. Pour the ricotta mixture into the pan and use the back of the wooden spoon to level the top of the filling. Dab the remaining butter across the top of the ricotta mixture. Bake until firm and golden brown, about 40 minutes. Serve immediately, cut into "pizza" slices. This one scares me. Could be good, could be a disaster. Corn flour, cornmeal and polenta are all very different things. Depends of the grind of the corn. So I dunno which to use, I actually have all three! I might mix them together. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Fri, Jul 10, 09 at 13:52 Here is another mac and cheese from Kathleenca! I have this in my fridge right now, waiting to be baked tomorrow (had to do it today cause we're going to the beach with the whole famdamily tomorrow and I've got the first night to cook - but then I should be off duty for the rest of the week, I think :) This tastes great cold, before baking, so I can only imagine how good it will be when its baked. Thanks, Kathleen! Joan's on Third Macaroni and Cheese Posted by kathleenca (My Page) on Wed, Feb 25, 09 at 17:24 I made this recipe last month for the first time, though I cut it out of the paper about two years ago. It's now my very favorite macaroni & cheese. It's very rich & feeds a lot. I gave some to two others, who are still talking about it. It keeps well - doesn't break down & get watery. It is SO good! Joan's on Third is a popular restaurant in Los Angeles. 10 - 12 servings 1 pound pasta (elbow macaroni, fusilli, or any shape desired) 2 ounces butter 3 3/4 cups whole milk 6 ounces ricotta or small curd cottage cheese 3 ounces cream cheese 12 ounces Monterey jack, shredded 12 ounces Gouda, shredded, plus 8 ounces Salt and freshly ground black pepper Preheat oven to 350 degrees F. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of Gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Sun, Jul 12, 09 at 16:45 These are my son's favorite buns - cheese buns that he calls irresistible and addictive LOL CheeseBunDone Ingredients: * Egg, fresh, 1 large ( 0.09 ¢) * Water ¼ cup * Sour Cream, 3 tbsp ( 0.16 ¢) * Olive Oil, 3 tbsp ( 0.24 ¢) * Granulated Sugar, 3 tbsp ( 0.09 ¢) * Flour, white, 2 1/8 cup ( 0.23 ¢) * Yeast, ½ tbsp ( 0.01 ¢) * Cheddar cheese, 8 oz ($1.50) Total $ 2.32 or 0.19¢ per bun I use bread maker to make the dough and I usually make double the dough at one time, as I have 2lb bread machine. CheeseBunDougReady Once the dough is done, preheat the oven to 350 °. Roll the dough out to about 9" by 13". CheeseBunRolledOutWCheese Cover the dough with shredded cheddar cheese (I used extra sharp). Roll the dough into jellyroll and cut it to 12 pieces. CheeseBunShaping Spray pan with oil and put the buns into it. CheeseBunReadyForOven Bake for 30 minutes or until golden brown. Enjoy. CheeseBunCloseupSmall1 Here is a link that might be useful: for nutritional info, check ou the link o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Sun, Jul 12, 09 at 18:50 Funny...I made some "cheesey cinnamon rolls" a couple of weeks ago...about the only difference was that I added a little grated parmesan cheese on top of the cheddar. Yummy!! About time for another cheesy recipe. Robins blue blazers 1/2 cup butter or margarine 2 oz Maytag Blue Cheese 1 T cognac 2 T chili sauce 1/4 cup fresh grated Parmesan cheese 1/4 cup chopped walnuts 2 T minced green onion Cayenne pepper to taste ( more is better!) 4 English muffins split and lightly toasted Black olive halves to garnish Have butter and blue cheese at room temperature. Mix all but muffins and olives with a fork until well mixed. Spread on muffin halves, cut into quarters, top each piece with a black olive half, place on a cookie sheet and broil until lightly browned. Serve hot. I am sure this counts as a "cheese recipe"! Marbled Cream Cheese Brownies ============================= 6 ounces semisweet chocolate 4 tablespoons butter 2 tablespoons butter 4 ounces of cream cheese, softened 1 cup granulated sugar, divided 3 eggs, divided 1/2 cup plus 2 tablespoon all-purpose flour 3 teaspoons vanilla, divided. 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup coarsely chopped walnuts or pecans 3/4 cup semisweet chocolate chips 2 tablespoons butter 3 tablespoons milk 1/2 teaspoon vanilla 1 1/4 cup powdered sugar (more as needed) . Preheat oven to 350°F Butter an 8-inch square pan. Melt chocolate and 4 tablespoons of the butter in small heavy saucepan over low heat; set aside. Mix cream cheese with remaining 2 tablespoons butter in small bowl. Slowly add 1/4 cup of the granulated sugar, blending well. Add 1 egg, the 2 tablespoon flour and 1 teaspoon of the vanilla; set aside. Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 2 teaspoon vanilla. Stir in walnuts or pecans. Spread half of the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect. Bake 30 to 35 minutes or until set in center. Do not overbake. Meanwhile, prepare Icing. Cool brownies 5 minutes, then spread icing evenly over the top. Cool completely in pan on wire rack. Cut into 2-inch squares. Makes 16 brownies Icing Combine chocolate chips, butter, milk in a bowl and melt in the microwave. Stir until smooth and add vanilla. Add powdered sugar; beat until glossy and easy to spread. I love spinach and blue cheese together! Blue Cheese Chicken Breasts 4 Chicken breast halves, boned and skinless 1 10 oz package of frozen chopped spinach 1 cup medium white sauce (2 T butter, 1 1/2 T. flour and 1 cup of milk) 1 small onion chopped 1 T olive oil (extra virgin is best) 1 clove garlic chopped 1 can water chestnuts, chopped 1/4 cup crumbled Maytag Blue Cheese 1 T dry sherry Sauté onion in olive oil until soft, thaw spinach and drain well, and mix onions, garlic and water chestnuts with the spinach, Mix well. Spread spinach mix in a 9 by 9 baking dish. Arrange chicken breasts over the spinach. Stir blue cheese into white sauce and heat until cheese is melted. Add sherry and parsley and spoon over chicken. (Can be refrigerated, covered, at this point) Bake at 350 degrees for 30 minutes until bubbly and chicken is done. longer if refrigerated. And another cheesy dessert. Apple Kuchen Bars Source: Fireside (Food Network) For the crust: 2 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 2 sticks unsalted butter, cold and cut into pieces For the filling: 1 pound cream cheese, at room temp 3/4 cup sugar 1 teaspoon vanilla extract 1 egg, at room temperature For the topping: 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 3 Granny Smith apples, peeled, if desired, cored, and thinly sliced Preheat the oven to 450 degrees. Lightly grease and flour a 9x13-inch pan. To make the crust: Place the flour, sugar, and salt in a large bowl or food processor and mix to combine. Add the vanilla and butter, a little at a time, and mix until it resembles cornmeal. Press into the prepared baking pan. Bake until slightly golden but not brown, about 12 to 15 minutes. Set aside to cool. Lower the oven temperature to 400 degrees. To make the filling: Beat the cream cheese, sugar, and vanilla until creamy. Add the egg, mix to combine, pour over the cooled crust. Place the apples on top of the filling in two or three columns. Sprinkle with the cinnamon and sugar. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces. That's enough for now.... o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 13, 09 at 20:13 This one is my tried and true. I've posted it here before to good reviews. Easy way to make something vaguely "gourmet" without any fussing. But also loved by kids. Baked Greek Pasta and Cheese. Serves 4-6 Preheat oven to 300 degrees 1 lb. spaghetti 1 lb feta cheese, crumbled 4 TBLSP melted butter 3 eggs, beaten 1 TBLSP minced parsley 1 tsp. ground nutmeg Break spaghetti into 2" or 3" lengths. (I just break into three parts) Cook in 2 qts. boiling water for 6-8 minutes. Mix all other ingredients together. Add to cooked spaghetti. Place this mixture in a greased baking dish and bake in a 300 degree oven for 20 minutes until top becomes golden brown. Let stand 10-15 minutes before serving (this is important). Note: this gets dry. You'll probably have to add milk to it if you want to reheat it after it's baked. I tend to add a splash of milk to it before I put it in the oven. You can also top this with bread crumbs and melted butter if you want a really golden brown crust. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Jul 18, 09 at 9:30 I guess we're all busy with summer stuff. I'm going to be away from the computer for a few days, and I just haven't had the time lately to do a lot of cooking or posting, so I guess I'm not participating in this cookalong. Actually, it's hard to narrow down the choices, since I use cheese every single day, whether eating it by itself as a snack (one of my favorite ways to eat cheese) or cooked in something or grated onto my salads. Everyone's recipes look so good, though, I want to save them. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sat, Jul 18, 09 at 11:01 I'm afraid that I can't participate here either at the moment because I'm on a diet and have just been allowed the first bits of fresh goat cheese per day and no other type so it's slim picking for me for a while. But I'll copy recipes with pleasure and if I still find one in my files to add here I'll come back and do so. Sorry. SharonCb o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Jul 18, 09 at 14:53 OK, for those of us watching our weight, here' a way I lower the calories in my cheese sandwiches. I am probably making this over the weekend or early in the week: Mix equal parts grated cheese and lowfat cottage cheese in the food processor or use a potato masher. I'm using swiss cheese (jarlsburg) but you could use sharp cheddar or any other strong flavored cheese. You can doll up this cheese spread with veggies and seasonings. I'm using a chopped scallion and some pickled yellow peppers because I have them on hand. Can use dill or caraway or cumin to season. Is great on rye and also on whole wheat with tomato, lettuce and avocado. (But with avocado, there goes your calorie savings!) Can also fill celery sticks, pepper boats or tomatoes with this. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jul 19, 09 at 20:10 This sure is a Cheesey thread! Pun intended! I really am wondering if we should wait until after Labor Day to start the next Cookalong. I've had a hard time myself due to working extra hours. Once vacations are over and life settles down for everyone we can pick up again. What do you think? It's up to you... Nancy o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Mon, Jul 20, 09 at 8:58 Punamytsike, That's different and looks tasty. I probably wouldn't have thought to give it a try without your visuals, thanks. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Jul 20, 09 at 9:44 Yum, Punamytsike, that looks delicious. However, last night I made a white cheddar and beer loaf, with some of the apple flavored Unibroue beer called Ephemere (because that's what I had on hand, LOL) and white cheddar. I decided to add some marjoram, some basil, onion and garlic and some cayenne pepper. Aye yi yi, it was spicy, but good. I suppose I should take a picture..... Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, Jul 20, 09 at 9:44 I would agree to suspend until Labor Day Nancy. That's in September isn't it? I know I won't be making any special dishes until I'm back to eating at a normal pace which would hopefully be some time in the fall. Since summer is vacation time, many of us would be travelling or moving around. But see how everyone else thinks. SharonCb o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 20, 09 at 9:47 Hey Annie, I don't have beer (I'm allergic) but I do have one small serving sized bottle of cheapo champagne. Do you think that would work for the "beer bread?" You know me, no beer bread for this girl, it's champagne all the way! :) o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Jul 24, 09 at 9:47 I don't mind suspending the cookalong until September. It's not like the whole forum would be suspended, and we can still cook as much as we want and post about it as much as we want. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Fri, Jul 24, 09 at 9:56 L, I don't see any reason why the champagne wouldn't work just like the beer does. It still has yeast and flour and doesn't rely on the beer to rise, I think the beer is just liquid. Probably apple juice would work the same, but the flavor would sure be different. Here's the recipe I use, but I just grate up all the cheese and toss it into the bread machine at the beginning with everything else, on top of the dry ingredients. I don't warm anything because my bread machine has a "preheat" cycle. Oh, and I completely ignore that last part about waiting until it's cool to cut it, LOL. Una's Cheddar Beer Bread ) 1 (12 fluid ounce) can or bottle premium lager 2 tablespoons margarine 2 tablespoons milk 4 cups all-purpose flour 2 teaspoons salt 2 tablespoons sugar 4 teaspoons yeast 1 teaspoon ground black pepper 1 teaspoon ground cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 8 ounces extra-sharp Cheddar cheese 2 tablespoons butter, melted Grease two (9x5 inch) loaf pans. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C). When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted butter. Cool completely before cutting. Oh, and it makes awesome grilled cheese sandwiches and my secretary makes it by hand because she doesn't have a bread machine. Just dump everything into a bowl, stir it up, then knead and let rise, punch it down, shape, rise and bake. Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Jul 24, 09 at 11:08 Last night, with a bit of chicken marsala (two chicken tenders is a bit, right?) I had Sol's Angel Hair Flan. Mmm. Since we're all watching our weight it, it has 204 calories per serving; not too bad. Angel Hair Flan 1 cup whipping cream 3 large eggs 1 teaspoon minced, fresh thyme or pinch of dried thyme. ½ teaspoon ground nutmeg 1½ cups freshly grated Pecorino cheese 3 ounces angel hair pasta, cooked Butter 6 - ½ cup ramekins. Whisk first four ingredients. Season generously with S & P. Stir in 1 cup Pecorino. Divide freshly cooked pasta evenly among prepared ramekins. Pour egg mixture over pasta to the very top of ramekins. Sprinkle flans with remaining ½ cup Pecorino cheese. Bake in a 350°F oven, until flans are set and golden brown, 20-25 minutes. Run a knife around sides of ramekins to loosen. Unmold and serve. These flans will puff up just like a soufflé and once removed from the oven, will fall slightly, just like a soufflé ... but no one will care. ;-) o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Fri, Jul 24, 09 at 12:23 Light Cheddar Cheese Cassorole with Broccoli and Chicken. How could I forget this ??? Recipe: 1/2 cup Light Cheddar Cheese cut in small pieces. Or American Cheese. You can also mix in some Parmesan. 2 cups of Instant Rice par cooked in Chicken Broth. I small can of Cream of Mushroom Soup. 1 1/2 cups of Partly steamed or Nuked , Broccoli. 1/2 teaspoon of Onion and Garlic Powder ( optional ). 1 1/2 cups of Cut up Roasted Chicken Breasts ( had saved in the freezer). Cook the rice with Chicken Broth , while the Broccoli is steaming. Add in all the other ingredients and put this into a baking Dish. Bake at 320 Deg.for about 15 to 20 minutes or until the Cheese is melted. This is a fast delicious meal !!! Lou

Posted by wizardnm (My Page) on Mon, Jun 8, 09 at 18:31 Our next *Star* ingrdient is .....EGGS! Annie chose eggs because she has chickens and they are producing! Dang, I wish I lived closer to her. There's nothing better than organic free range eggs. Anyone have a egg recipe? :) Here's the link for the last cookalong... Nancy Here is a link that might be useful: Cookalong # 10 ---- Onions Follow-Up Postings: o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jun 8, 09 at 18:53 No time to post recipes now.....but quiche, fritatta, flan, popovers, zabaglione and just a baked custard....my father loved a custard pie...LOVED it! Egg salad, beet pickled eggs, devilled eggs... Oh my....ready with the copy and paste process! Linda C o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Jun 8, 09 at 19:13 See, LindaC, there are so many things. I can make egg salad or a quiche, but there must be new ways and new recipes and new things I haven't thought about, things to add to devilled eggs or a fritatta that I wouldn't imagine. Oh yeah, I'm waiting to copy and paste too! Annie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jun 8, 09 at 23:05 Annie; You can make a Chick with an egg. LOU o PS: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jun 8, 09 at 23:29 Rice Pudding Peppers and Eggs Omelet o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Tue, Jun 9, 09 at 0:08 I love eggs! I so want to get back into this cookalong. I enjoyed it in the past but life just gets in the way. What more can I add that Linda already said. I also will be looking for some new ideas (but Quiche and Breakfast Casseroles I love)!! o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Tue, Jun 9, 09 at 8:22 My all time favourite dessert! Cre Carmel 1 Qt milk 2 vanilla beans split lengthwise or 3 tsp pure vanilla extract (not the artificial stuff!)) 2 Cups sugar (divided into ½ cup 1 ½ cups) 3 Tbl water 1 Drop lemon juice or white vinegar 8 large eggs 4 egg yolks pinch salt In large saucepan , over low heat, scald the milk with the vanilla beans or the extract. Remove from the heat and let steep 30 minutes. Then remove beans and discard. Caramelize an 8 cup round baking dish. Place ½ cup of sugar, water and vinegar or lemon juice in a small sauce pan and cook over high heat until golden. NOTE : Remove from heat as soon as it starts to turn golden. It can burn very quickly. Carefully pour the caramel into the baking dish, tipping the dish to ensure the bottom is all covered. Let the caramel harden. Preheat your oven to 300. Place the eggs, yolks , 1 ½ cups sugar and salt in a bowl. Whisk together until the mixture is pale yellow and thickens (I use my KA~ mixer). Strain the cooled milk mixture into the egg mixture and stir to blend. NOTE: Sometimes I strain the custard trough cheesecloth if I think there are any solid bits. You want it silky smooth. Pour this custard mixture into the caramelized baking dish. Place the baking dish in a larger dish and pour boiling water half way up the outside of the baking dish. Bake 1 ½ to 2 hours or until a knife inserted in the centre comes out clean. Let cool and then refrigerate until ready to serve. To serve run a knife around the edge and invert onto a deep plate. The caramel will run out and fill the dish. Note: I often make these in individual ramekins. Just adjust the cooking time. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jun 9, 09 at 9:27 Lou, I already have 14 chickens that I started when they were tiny, I don't want any more chicks. Plus you have to cook too many to get a decent meal when they're that size. Annie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Tue, Jun 9, 09 at 9:40 When looking through old cook books, I'm always surprised to see how much more often eggs were used in main dishes than they are now - spinach rings filled with creamed hard boiled eggs, omelette rolls with ham and mushroom filling, vegetable custards, scalloped eggs, and so many other "lost" egg dishes. During the course of this thread, I'll try to post some vintage recipes. One of my family's favorite rediscovered egg recipes is for timbales, which I've made with spinach, broccoli, chard and other vegetables. The method's the same - just try to get as much moisture out of the vegetables as you can. SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice 1/4 tsp. dried tarragon or other dried or chopped fresh herbs Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. Photobucket o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Jun 9, 09 at 9:44 Ooh, Annie, I'm doing my best to ignore that last remark! (I know, you were joking.) I'm sitting here eating some fried pasture raised organic eggs and some home baked bread I toasted in the cast iron skillet along side the eggs. What could be a better breakfast than that! Here's a recipe for baked eggs by Ina Garten that I've made and enjoyed. Herbed-Baked Eggs Copyright, 2004, Barefoot in Paris, All Rights Reserved Prep Time: 3 min Cook Time: 9 min Level: Easy Serves: 2 servings Ingredients 1/4 teaspoon minced fresh garlic 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1 tablespoon minced fresh parsley 1 tablespoon freshly grated Parmesan 6 extra-large eggs 2 tablespoons heavy cream 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Toasted French bread or brioche, for serving Directions Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.) Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread. Printed from on Tue Jun 09 2009 © 2009 Scripps Networks, LLC. All Rights Reserved Sally Here is a link that might be useful: Ina Garten's Herbed Baked Eggs o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by pat_t (My Page) on Tue, Jun 9, 09 at 10:12 I think someone else posted this here before, but just wanted to re-post it. It is GREAT! GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA 2 cups whole milk 1/4 cup olive oil 8 cups (1-inch cubes) sourdough bread, crusts trimmed 1-1/2 cups whipping cream 5 large eggs 1 Tblsp. chopped garlic 1-1/2 tsp. salt 3/4 tsp. black pepper 1/2 tsp. ground nutmeg 12 oz. soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups) 2 Tblsp. chopped fresh sage 1 Tblsp. chopped fresh thyme 1-1/2 tsp. herbes de Provence 12 oz. smoked ham, chopped 3 (6 1/2-oz.) jars marinated artichoke hearts, drained, halved lengthwise (about 2-1/2 cups) 1 cup (packed) grated Fontina cheese 1 1/2 cups (packed) grated Parmesan cheese Preheat oven to 350° F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes. Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend. Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.) Bake uncovered until firm in center and brown around edges, about 1 hour. Makes 8 servings. From Bon Appétit, December 1997. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Tue, Jun 9, 09 at 16:24 Made 100's of these , helping a friend, in a West Philly Pizzeria. LOU PEPPERONI and EGGS Sandwich. o PS Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Tue, Jun 9, 09 at 16:54 Here is another Favorite, Eggs Poached in Spaghetti Sauce, need Bread for Dippin. Lou ANOTHER VERSION, " SHAKSHOKA " Made with Mushrooms , Bacon pieces, Green Roasted Peppers, Or anything you like. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lowspark (My Page) on Tue, Jun 9, 09 at 17:13 Shaksouka - one of my faves!! Sauté sliced onions, bell peppers, hot peppers (such as jalepeños) and tomatoes (fresh or canned). Crack a few eggs on top. Cook till set. Wonderful! Lou your picture of eggs in spag sauce reminded me of the fried-egg-on-top method. For example, at my fave tex mex spot, Chuy's, you can order chicken enchiladas with a fried egg on top. I LOVE that. Some people top their pizzas with fried eggs (did I read about that here on some thread or someplace else?); fried egg on burgers, etc. I'm a purist when it comes to egg salad. I like the eggs smashed, add a little mayo, and that's it. No extras! Deviled eggs, though, I'll eat plain or with almost any kind of mix in or topping. I like deviled eggs topped with a bit of caviar, you know, egg on egg. It looks like Lou thinks like me. I can combine just about anything (whatever's in the fridge) with scrambled eggs and make a meal out of it. My mother used to make scrambled eggs with cottage cheese mixed in. Ya! It's good! May's Frittata Over medium heat, line bottom of oven-safe skillet with one layer of tater tots or hash browns. (You can do freshly made hash browns, even better, but when I'm trying to get out of the kitchen fast after a long day at work, I use frozen and it comes out great.) Top that with one or two thawed 10oz packages of frozen spinach, or a bunch of sautéed till wilted fresh spinach. Top with about a dozen beaten eggs. Top with grated cheese -- cheddar or romano or whatever kind you like. Cover and bake at 350 for about 40 min, till eggs are set. Serve with salad and ciabatta bread. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Tue, Jun 9, 09 at 17:34 Lowspark: You are right !!! At times I make an Omelet with everything,Potatoes, Pepperoni, Roasted Peppers, Provolone, Spinach, Chopped Sausage, etc. ( Hold the Jalepenos )Whooee!!! When you don't feel like a big meal. It's a quickie ! - - - - - - - - - - Here is a Spinach Omelet: o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, Jun 9, 09 at 18:22 Eggs are a very good choice Annie! I guess I can't pass up a list of egg dishes without adding one of the most popular from here, the Spanish Omelette. La Tortilla Española is served as a tapa cut into squares or wedges, or as part of a main dish meal, served in larger wedges: SPANISH TORTILLA (Potato & Onion Omelette) Ingredients for 4 servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. Finished Tortilla A whole tortilla makes a great picnic food. It's easy to make, light to carry and it holds up well in hot weather. (Wrap it in foil and take it in a pizza box.) SharonCb o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Jun 9, 09 at 19:06 How about a quiche or 2?? My basic quiche recipe: crust for one 9 inch pastry (1/4 pound butter, 1 1/4 cups AP flour, 1/2 tsp salt and 4 to 5 T ice water....enough to hold together... Chill and roll out) Fill the un baked shell with goodies, add egg milk mix, 1 egg beaten to 1/2 cup milk or cream to fill, and bake. Now comes the fun....the fillings! You can use mostly cheese with a little cooked crumbled bacon ( 2 1/2 cups grated cheese....not the bagged stuff, grate it yourself!) You can add steamed and drained asparagus spears....and cheese....ro you can add cooked shrimp and canned crab....and cheese, small strips of cooked chicken and bits of sundried tomatoes and roasted red peppers......and cheese.. You can sautee mushrooms to cook off a lot of the moisture and add them to the crust....add Sherry wine to the egg mix and use Swiss cheese with the milk egg mix....you can use canned artichoke hearts....with cheese and the egg mix. It's only limited by your imagination! Then, of course, bake your creation at 375 for about 45 minutes, until a table knife inserted about 2 inches from the center comes out clean. I wish I had a quiche for dinner....I made potato soup ( who makes potato soup in June?) for a friend who is under the weather. She had a yen for some and I made a pot.....and some cheesy rolls... But I wish I had baked that can of crab into a quiche!! Linda C o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Tue, Jun 9, 09 at 20:10 Here's a classic appetizer that also makes a great brunch dish: Chile Relleno 8 - 12 servings 3 7-oz cans green chiles, not sliced 3/4-1 lb Cheddar cheese 3/4-1 lb Monterey Jack cheese 4 eggs 1 lg can evaporated milk 3 Tbsp flour Chili salsa Remove seeds from chiles, and flatten half of them in bottom of 2 1/2 qt casserole or 7x11 baking dish. Cover chiles with thick slices of Cheddar. Layer rest of chiles on Cheddar and cover with thick slices of Monterey Jack. Separate eggs & beat yolks. Add to yolks: evaporated milk and flour, and salt and pepper to taste. Beat egg whites to peaks; fold into yolk mixture. Pour egg mixture over cheese and chile mixture. Cover and bake at 325 degrees for one hour. Serve with chili salsa. The second recipe is a wonderful brunch item that is rather a variation of Eggs Benedict. Bouchees a la Marie Antoinette 6 servings 1 10-oz pkg pastry shells (bouchees) 1/4 c. butter 1/4 c. flour 1 c. dry white wine 1 c. whipping cream 2 c. grated Bonbel or Port Salut cheese 2 c. finely diced smoked ham salt, pepper 6 poached eggs* dill sprigs, optional Prepare patty shells according to package directions. Place shells on serving platter. In saucepan melt butter and stir in flour. Gradually stir in wine and whipping cream. Stir over low heat until sauce bubbles and thickens. Stir in cheese, a little at a time, until sauce is smooth. Stir in ham and salt and pepper to taste. Place a poached egg on top of each patty shell. Spoon hot sauce over egg. Garnish with dill sprig if wished. * Poach eggs in gently simmering water, milk or cream 3 to 5 minutes. To store eggs for later use - but not more than 24 hours - put the poached eggs in a bowl of ice-cold water in the refrigerator. Remove from the water and let drain about 30 minutes before serving. The heat from the sauce, platter and patty shells will warm up the eggs. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, Jun 9, 09 at 20:17 Here's a series of three recipes I posted many years ago here. I don't remember if I tried them but I'm sure it was for around Christmas time! Posted by: Canarybird (My Page) on Mon, Nov 24, 03 at 12:32 Here are some recipes for eggnog: BASIC EGGNOG - FOR 10 - 12 persons **************** 6 fresh eggs 6 TBS sugar 1 pint milk (2 cups) 1/2 bottle whisky 1/2 pint dark rum (1 cup) 1 pint thick cream (2 cups) 3TBS peach brandy grated nutmeg 1. Separate the eggs, putting the whites into a large bowl. 2. Beat the egg yolks until smooth adding sugar and 1/2 pint milk at the same time. 3. Pour this mixture into a punch bowl. 4. Add the whisky, mixing well, then add rum. 5. Set this aside and whip the egg whites until they are stiff. 6. Add the remaining milk, cream and peach brandy to the punch bowl. 7. Stir this together and fold in the egg white. 8. Sprinkle the grated nutmeg on top and serve. SWEET EGG NOG - for 12 - 14 persons *************** 6 eggs 8 TBS sugar 1/2 bottle whisky 1/2 pint rum (1 cup) 1/2 pint brandy (1 cup) 2 pints milk (1 quart) 2 pints thick cream (1 quart) 1/2 teasp ground cloves 1/2 teasp ground nutmeg 1. Separate the eggs, putting the whites into a mixing bowl and the yolks into the punch bowl. 2. Beat the egg yolks until smooth, adding 4 TBS sugar at the same time. 3. Still stirring, gradually add the whisky, rum and brandy. 4. Set this mixture aside and whip the egg whites until stiff adding the remaining sugar. 5. Then stir the milk and cream into the mixture in the punch bowl. 6. Fold in stiff egg whites. 7. Sprinkle with the cloves and nutmeg and serve. FROZEN EGG NOG - for 8 - 10 persons ***************** 2 pints thick cream (1 quart) 6 egg yolks 8 TBS sugar 1/2 bottle rum 1/2 bottle brandy 1 teasp grated nutmeg 1. Whip the cream until stiff and store in the refrigerator. 2. Beat the egg yolks until smooth, adding the sugar at the same time. 3. Combine with the whipped cream. 4. Store in the refrigerator until firm. 5. Add the rum and brandy to the frozen mixture. 6. Sprinkle with nutmeg and serve. Source: Cocktails and Mixed Drinks Felix Brenner - Hamlyn 1964 SharonCb o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Tue, Jun 9, 09 at 20:37 One of my absolute favorite brunch items is from a long gone restaurant in Ogunquit where I spent a lot of fun Sunday mornings. Nothing like reading the Sunday paper, sipping a mimosa and having someone make the following for you and serve it too! Of course, it is very simple to make at home so I am including the basic directions. Mellow Muffins: For each person: Toast and split an English muffin. Top it with a generous portion of crab meat that has been gently warmed in a little butter. Place a couple of steamed asparagus spears on the crab, then a poached egg on the asparagus. Nap with Hollandaise, sprinkle a tiny bit of chopped parsley or paprika. Serve with golden hash browns. Oooooohhhhhh - I am thinking I am going to have to make these VERY soon! Alexa o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Jun 9, 09 at 21:00 Hollandaise, just give me a spoon and I'm happy. I like it on asparagus, broccoli and one my favorites....eggs benedict. Image Hosting by Here is a link to an easy recipe from cooking live with Sara and Julia. David Here is a link that might be useful: Blender Hollandaise o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by craftyrn (My Page) on Tue, Jun 9, 09 at 21:39 my favorite ways to eat an egg is: just plain soft boiled-- with good sturdy toast to dip into it or creamed hardboiled eggs on toast' Can't join you for the cooking for that night but here's a T & T that gets raves: Brandy Creme Burlee Bars Free Image Hosting at Diane's Home Cookin Chapter: Cookies--Special Bars Brandy Crème Brûlée Bars ======================== 1 cup Gold Medal® all-purpose flour 1/2 cup sugar 1/2 cup butter or margarine, softened 5 egg yolks 1/4 cup sugar 1-1/4 cups whipping (heavy) cream 1 tablespoon plus 1 teaspoon brandy or 1 1/2 teaspoon brandy extract 1/3 cup sugar . 1. Heat oven to 350ºF. In medium bowl, mix flour, 1/2 cup sugar and the butter with spoon. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 20 minutes. 2. Reduce oven temperature to 300ºF. In small bowl, beat egg yolks and 1/4 cup sugar with spoon until thick. Gradually stir in whipping cream and brandy. Pour over baked layer. 3. Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows. Place bars on cookie sheet lined with waxed paper. 4. In heavy 1-quart saucepan, heat 1/3 cup sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Drizzle hot caramel over bars. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) After caramel on bars has hardened, cover and refrigerate bars up to 48 hours. from Betty Crocker o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Tue, Jun 9, 09 at 21:40 SharonCb: No drinking on the CF !!! Can you save me some ??? LOU o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Jun 10, 09 at 7:03 This is a good time of year to make fruit custard pies. FRUIT CUSTARD PIE 4 large peeled peaches or 2 cups raspberries, blackberries or cherries 9 inch pastry shell, unbaked 2 eggs 3/4 cup sugar Pinch of salt 1 cup whole milk 1 Tbs. Butter Ground cinnamon or nutmeg Bake pastry shell for 5 minutes at 450 degrees. Separate one egg; slightly beat egg white. Brush pie shell with a thin coating of egg white. Slice peeled peaches into bottom of pastry shell, or spread cherries or berries over bottom. Beat eggs, sugar, and salt thoroughly, including the reserved egg yolk and the remainder of the egg white from the pie shell wash. Add milk, mix, and pour over fruit. Dot with bits of butter and sprinkle with cinnamon or nutmeg. Bake 10 minutes at 425 degrees then reduce heat to 350 degrees and bake 30 minutes longer or until set. Cool to room temperature; then refrigerate. Serve chilled. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Wed, Jun 10, 09 at 8:26 Gosh, I just love eggs any which way! Here is one favorite from Mariyn - English Crown Scramble 2 tablespoons butter, divided 1 tablespoon flour 3/4 cup whole milk Salt and fresh ground pepper 1/2 cup shredded Monterey Jack cheese 2 tablespoons freshly grated Parmesan cheese 6 frozen puff pastry shells (Pepperidge Farm) 6 eggs 3 tablespoons whole milk or cream chopped parsley to garnish 6 ounces smoked salmon (optional) Pre-heat the oven to 400°. Make the cheese sauce: Melt 1 tablespoon butter in a small skillet over medium heat until melted. Stir in flour until bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Season cream sauce with salt and pepper. Lower heat and stir in cheeses. Cover and keep warm. *If desired, omit cheese. Or - MORNAY SAUCE 2 tablespoons butter 1 1/2 tablespoons all-purpose flour 1 1/4 cups whole milk 1/4 teaspoon salt 3/4 cup shredded Swiss cheese 1/2 cup shredded Parmesan Place frozen pastry shells on a baking sheet lined with parchment paper, leaving at least 1-inch between each one. Bake in pre-heated oven for 20 minutes or until golden, tall and flaky. Remove from oven and place on serving plate. Prepare scrambled eggs by melting 1 tablespoon butter in a nonstick skillet over medium-low heat. Whisk eggs and cream together with salt and pepper until well combined; pour into skillet and as eggs cook, push a rubber spatula under them until they are almost dry but still moist. *If desired, stir in smoked salmon at this time. (Eggs continue to cook after removing from heat.) Assemble: Remove tops from pastry shells and hollow them out. Fill each one with scrambled eggs and pour sauce over top. Sprinkle with chopped parsley and serve with smoked salmon on the side. (If desired, place top from pastry shells on top of each, angled off-center.) Marilyn I brought this thread back to tell anyone who is interested that I made this for my Father's Day brunch and it was perfect for a croud. (I made a double recipe.) I baked the puff pastry early, about 2 hours before I needed them and just left them on a rack on the counter until ready so they would stay crispy on the outside. I made the cheese sauce with much less cheese because I wanted more of a cream sauce instead of a cheese sauce. I scrambled the eggs at the last minute and put into the hollowed out shells (which kept the eggs hot). I poured the warm sauce over them and placed the tops from the pastries back on top of each one angled off center...very pretty! These were wonderful served with smoked salmon. Scrambled eggs and smoked salmon are a match made in heaven! I buy hot smoked salmon at Trader Joe's, Alaskan King. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Wed, Jun 10, 09 at 13:11 Annie: How many Chicks do you think are needed for a meal? Do they taste like Chicken? Don't answer that !!! Man, we would be in deep trouble !!! I get eggs from a friend ( I have a few ) they are already colored for Easter. All sizes too, fresh from the farm. LOU How about if we make plain ole Eggs,Sausage, and Potatoes? I think that's an everyday favorite ? o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by therustyone (My Page) on Thu, Jun 11, 09 at 11:03 Lou, if we didn't live so far apart, I'd swear you get your eggs from the same friend (yes, I have a few, too!) I get mine from. They look exactly like that! And there are no better, anywhere, for freshness & flavor. And as far as plain ol' eggs, sausage, & potatoes goes, here's another spin on them. Brown 1 lb of breakfast sausage in a pan, seperating as it cooks. When there is some grease from it in the pan, (if you use a very lean brand, you may have to add a shake or two of some kind of oil) Add 3 or 4 scrubbed & diced red potatoes. (Leave the skin on) While this is cooking, scramble from 3 to 6 eggs in a bowl with a can (or part of a can) of diced tomatoes for the liquid. When potatoes are tender, and lightly browned, pour egg mixture over it all, & stir as the egg mixture cooks. Cook until eggs are done. A colorful, easy, fairly quick, and not-too-heavy, one dish meal, good for breakfast, lunch or supper, depending on what you put with it. Tossed green salad, biscuits, whatever. . . . Rusty o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Thu, Jun 11, 09 at 13:16 Rusty: I think you do live close by. Have you been watching me ,cooking eggs ??? Annie : What color are your eggs ? Lou o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Thu, Jun 11, 09 at 15:43 Geez Lou! I just finished lunch and you're making me hungry! Photos are great. Love the "poached in spaghetti sauce" idea. I've got chickens too (brown eggs, BTW, couldn't find any Auraconas this year), so I'm looking forward to pasting lots of recipes! There's 4+ dozen eggs in my fridge right now. I make my own McMuffins with lots of mine. Wrap and freeze for grab 'n' go lunch or breakfasts. Here are my newest "babies" on April 30th. Baby chicks 4-30-09 Future Egg Layers of America! You GO Girls! Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Thu, Jun 11, 09 at 18:24 Denna: I do eggs like that a lot. Just put about 5 tablespoons of Sauce ( not too thick ) in a Skillet and heat. Put the eggs in and put a lid; just the size to cover, over them and let them cook. They are sort of Poached , Steamed. Lou o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Jun 11, 09 at 18:26 Lou, you have a way with eggs! I sure wish I did. I try. I've been trying with the poached eggs. One of my favorites is heuvos rancheros. Make a spicy tomato sauce, serve over either cornbread, tortillas, or tortilla chips, topped with an egge either fried or poached in the sauce, and then top this with some grated sharp cheddar or other Mexican style cheeses, zipped under the broiler just until the cheese melts. Serve with refried beans on the side, and sauteed peppers, onions and potatoes if you want. I suppose you meat eaters will want some kind of meat. I also followed a hint from Orangette's blog and served a poached egg over braised cabbage--pretty simple and pretty good. I also like to make egg foo yung with leftover fried rice and/or stir fried vegetables. My other favorite use for eggs is in very eggy potato salad. Something new for me which I may try this weekend is coddled eggs. I don't have an egg coddler but I might be able to make something similar with my ramekins and a boiling water bath. I swear I have a recipe somewhere. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Thu, Jun 11, 09 at 20:19 Pinky: Try an egg in a cup with a tablespoon of water. Put it in the Micro Wave for about 18 seconds. More if needed. I did it but don't know what it is supposed to look like. Don't use them Coddled. May have been too much Micro. But it was good. Give it a try. Lou o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Thu, Jun 11, 09 at 23:59 OMG, where to start? Diane's Creme Brulee Bars look delicious and so does Chase's Creme Carmel and Ruthanna's Timbales and Sally's baked eggs. Elery would love the Rellenos too. I poach eggs and fry eggs and scramble eggs regularly, but these are some all new ideas! Lou, my ladies lay brown eggs. They look like this: Photobucket Eggs like this, at least a dozen a day! Photobucket So, when I get tired of omelettes and egg sandwiches, I still have eggs to use and I get into a rut, so I'm always looking for something new. Annie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Fri, Jun 12, 09 at 22:40 LindaC's cheesecake uses a few too! Very, very good! Crustless quiche is one of our favorites and uses up all the leftover "stuff" in the fridge! Bits of veggies, meat and cheese dumped in a greased pie pan, then the eggs, milk, salt, pepper, maybe a little flour, whisked together and poured over the top. Bake till 'done'...time varies depending on ingredients (can ya tell I rarely use a recipe??? LOL)! Plain ol' hard boiled and a few veggies makes lunch for me. Back to thinking........... Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Jun 13, 09 at 9:43 Annie, I couldn't for the life of me figure out why you had laid aluminum foil out for your hens. Then I looked closer and realized that's icy or snowy ground! Duh! I think it's time for a new pair of glasses. lol. I'm having a hard time making my mind up about what to try, too. So many of these recipes look so good! Don the egg man, the farmer I get my eggs from, brought me 2 dozen eggs yesterday, so I'm all set. I just have to decide. Sally o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Sat, Jun 13, 09 at 10:44 Vegetable & Cheese Frittata 8 eggs 2 t lemon juice (preferably Meyer)& 1 t zest (optional) Chopped fresh herbs (For mild, leafy herbs, 1 T or more but if you use rosemary, use significantly less, as it's so strong) 4 oz of cheese(s)grated or crumbled 2 green onions, chopped (or 1/3 c caramelized red onions) Minced garlic (I like garlic, so I use 4 or 5 cloves, but if cooking for folks whose tolerance I'm unsure of, I use 2) Salt & pepper olive oil A mixture of vegetables-your choice, 1 to 1 1/2 c, after precooking. 1/2 c Balsamic vinegar, simmered until reduced by half. Preheat the oven to 325. Prepare your vegetables. Most veggies will need to be at least partially precooked, both to reduce water content and to ensure tenderness, so saute them in olive oil with the garlic and some salt & pepper. Roasted red bell peppers is one of my favorites for this dish, with sauteed mushrooms or greens of some kind. Asparagus is wonderful with some oil-packed sun dried tomatoes (saute the asparagus in some of the tomato oil...yum!). Eggplant works well also, I usually brush it with oil and cook it on the grill, as it absorbs too much when sauteed...I like the eggplant coupled with the tender tips & leaves of celery hearts. As for the cheese, I like to use a combination, but it isn't necessary. I like blue with mozzarella or jack, or feta with Parmesan, but sharp cheddar is good as well. Mix all the ingredients except for the eggs & Balsamic in a bowl and mix well. Whip the eggs with a whisk until good and foamy, then pour over the other ingredients. In a 9 inch frypan with an oven proof handle, heat one T of olive oil very hot but not smoking. Turn the pan to coat it with oil, and then pour in the egg mixture. The pan should be hot enough to sear the bottom of the eggs, but then immediately move it to a low heat. Cook for a couple of minutes, until the sides begin to set up, and then finish in the oven for about 20 minutes. The frittata should be firm and turning gold on top, not brown. Use a heat proof rubber spatula to loosen the frittata in the pan, and when it is free, put a plate over it and turn over, so that the bottom of the eggs are facing up. Brush the frittata with the reduced balsamic just before serving. And here is a recipe I tried from Williams Sonoma's, "Savoring India" that was unusual and very tasty. Anda Masala (Eggs braised in fragrant gravy) 4 eggs, hard boiled and peeled 1 T vegetable oil 1 t cumin seeds 1 yellow onion, finely chopped 1 cinnamon stick 2 t ground coriander 1/2 t red pepper flakes 1/2 t ground turmeric 2 cloves garlic, thinly sliced 3/4 t salt, or to taste 1 large tomato, pureed 1 1/4 c water 2 T fresh cilantro, chopped. Heat the oil in a saute pan over medium high heat. Add the cumin and cook until it darkens and is fragrant. Add the onion and cinnamon and cook until the onion begins to brown a bit. Add coriander, red pepper flakes, turmeric, garlic and salt. Saute for about 2 minutes, then add the tomato and cook just until the tomato loses it's raw aroma, about 5 minutes. Add water and bring to a boil, reduce heat to low, cover and simmer 5 minutes. Cut each egg in half, and slide them gently into the sauce, cut side up to heat through. You don't want the egg yolks to dissolve into the sauce. When the eggs are hot, sprinkle them with the cilantro and serve. This makes for a very nice luncheon dish, over rice or with good, soft flatbread of some kind with which to mop up the sauce. I like the hard boiled eggs to be ever so slightly undercooked, so that the yolks have a wee bit of creaminess too them, but am only occasionally successful in accomplishing that. No matter, if they are cooked through, it's still delicious. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Jun 13, 09 at 16:07 Well, I made the coddled eggs for lunch, with lowfat cheddar cheese and fake bacon bits. In my typical fashion I got distracted by the fried potatoes, onion and pepper I was making on top of the stove, so I way overcooked the eggs. They had the consistency of a hard boiled egg. And with the lowfat cheese topping the whole thing was kind of rubbery. But it tasted good and looked cute. Had them with the potatoes and some coleslaw with poppyseed dressing. Later this week I may try Rachelellen's Anda Masala. I have some hard boiled eggs to use up, but first I have to use up a bunch of other stuff. Lou, my eggs will never look as good as yours or Annie's, they aren't that fresh. No sense me even getting farm fresh eggs because at the rate single-me uses them up they wouldn't be "farm fresh" for long. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Sun, Jun 14, 09 at 1:12 Pinky: First time I heard of an egg looking " cute " LOL!!! Why don't you give the Micro a try. They might be cute too !!! Lou o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by loves2cook4six (My Page) on Sun, Jun 14, 09 at 10:14 Meringues!!! I love meringues and they are SOOO easy to make. 1 part egg whites, 2 parts fine granulated sugar (BY WEIGHT) and a pinch or two of cream of tarter. Beat egg whites till frothy, add cream of tarter and a pinch of salt. (Salt keeps them white, cream of tarter stabilizes them (along with the sugar) and increases volume). Increase mixer speed to medium and slowly add 1 part sugar. When stiff peaks form, turn off mixer and fold in remaining sugar. Pipe as desired and bake in very slow oven (200-250) till crisp but not browned - 1 to 4 hours depending on size. I always leave mine in the turned off oven overnight. We like our meringues, melt-in-the-mouth crisp. I also love the contrast of dark chocolate with meringue. DH loves to use a chewier meringue (less sugar) to make a base for pavlova. Bowl Full of Mushrooms o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Sun, Jun 14, 09 at 10:29 I made a quiche yesterday. 1/2 c. carmelized onion 1/2 c. chanterelle mushrooms 2 T. dijon mustard 1 t. dried parsley 1 1/2 c. fat free swiss cheese 8 eggs 1 c. milk 1/4. flour S & P to taste Mixed the eggs, milk, spices, mustard together, stirred in cheese and veggies. Poured into deep pie pan and baked at 350 about 45 minutes. Pic to come!!!! Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Mon, Jun 15, 09 at 9:07 Love eggs and we use quite a lot of them. Good recipes and suggestions. Quiche is one of my favorite foods and my favorites are a mushroom onion quiche and a brocoli and cauliflower quiche. I like to use a combination of monterey jack and cheddar. I also use soy sauce for most of the salt. Garlic powder, onion powder, some onions, milk and eggs to make custard [1 egg per cup of milk or more]. I always make at least two because they freeze so well and when I get a taste for them one doesn't usually do it and I like them fresh. To freeze them I pop the pan into a gallon baggie. One of my favorite things is coconut. Go figure, eh? I love the impossible coconut pie that was made with Bisquick. It literally takes only a minute to make and comes out great. I make my own biscuit mix so that Christy can make herself biscuits. I don't really find it takes more than a minute or two to make biscuits from scratch but.. the mix does come in handy for this recipe. Impossible Coconut Pie 1 cup flaked or shredded coconut 3/4 cup sugar 1/2 cup Original Bisquick® mix [I use my home made mix] 1/4 cup butter or margarine, softened 2 cups milk 1 1/2 teaspoons vanilla 4 eggs 1. Heat oven to 350ºF. Grease 9-inch pie plate with shortening or cooking spray. 2. In medium bowl, stir all ingredients until blended. Pour into pie plate. 3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Home made biscuit mix Recipe using all-purpose flour: * 9 cups all-purpose flour * 1 1/2 tablespoons salt * 1/4 cup baking powder * 2 cups solid vegetable shortening Recipe using self-rising flour: * 10 cups self-rising flour (this already has salt and baking powder added to it) * 2 cups solid vegetable shortening You can use either recipe above and come up with the same results. The procedure for making Biscuit Mix is the same for both recipes. Choose the recipe that fits the status of your ingredients the best. Get out a very large bowl, or a clean, dry dish pan. Mix all of the dry ingredients together first. Then measure the shortening by using a one cup measure to scoop up a big glob of shortening. Pack it down tightly, and level off the top with your finger or a dull knife. Your fingers will get greasy; its alright, you can wash them later. Scoop the shortening out of the measuring cup into the bowl or dishpan. Measure another cup of shortening the same way. You should put a total of two cups of shortening into the flour. Now use your hands to mix the shortening into the flour. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture. Now you are done. Easy, wasnt it? Store the Biscuit Mix in a tightly sealed canister or clean coffee can. These recipes make about 11 or 12 cups of Biscuit Mix. Use it anywhere else you see Bisquick or Biscuit Mix called for. Here are some of MY eggs. From the free range chickens that frequent my yard from my neighbors two doors down. I recently found a dozen eggs in one clutch in a window well. Photobucket o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jun 15, 09 at 11:12 Loves those mushrooms are a work of art!! Did you make them, and if so, how did you get the stems connected to the tops? o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Wed, Jun 17, 09 at 13:00 OK, late to the party.......as usual!! Here's the quiche I posted above!! It was very, very good! Quiche Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Wed, Jun 17, 09 at 14:30 Deanna you aren't late....are you? 'Cause if you are I am really late! I was thinking it was this coming weekend. By the way , great looking quiche! o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Wed, Jun 17, 09 at 17:09 I also think it's this coming weekend! And that's when I'm doing mine hopefully. We had no water for 19 hours last night and today while the city repairs a major pipe. It's back at the moment but you can never tell here. Hard to cook with no water...not to mention shower. LOL. SharonCb o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Jun 17, 09 at 20:14 I happen to have zucchini, basil and eggs on hand, so I'm trying this recipe out tonight. It's from Deborah Madison's Vegetarian Cooking for Everyone. I've never made a frittata, but this looked easy enough. The zucchini is sitting and draining as I type. I'll report back on the results. Sally o RE: Cookalong #11 ------ EGGS - oops! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Jun 18, 09 at 9:38 I could have sworn I came back right after submitting the previous post to add the recipe, and submitted it, but the post has disappeared. I even changed the heading just like we're supposed to do. Oh well, here's the recipe. I served it with home fries made with home grown red potatoes and simply cooked fresh spinach. Zucchini Frittata with Marjoram (or Basil) 1 1/4 pounds zucchini, coarsely grated Salt and freshly milled pepper 3 tablespoons live oil 6 eggs 1 large garlic clove, crushed or minced 1 tablespoon chopped marjoram (or a few tablespoons chopped basil leaves) 1/3 cup freshly grated Parmesan or dry Jack Toss the zucchini with 1 teaspoon salt and set it aside in a colander for 20 or 30 minutes. Rince briefly, then squeeze dry. Warm half the oil in a wide skillet over medium-high heat. Add the zucchini and cook, stirring frequently, until its dry and flecked with gold in a few places, about 6 minutes. Transfer the zucchini to a bowl and wipe out the pan. Preheat the broiler. Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, herb of choice, and cheese. Add the remaining oil to the pan and, when its hot, add the eggs. Lower the heat, cook for a minute or so, then give the pan a few jerks to make sure the eggs are loose on the bottom. If theyre sticking, loosen them carefully with a thin rubber spatula. Cook over mediium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the fritatta 4 to 6 inches under the broiler to finish cooking the top. I did make it last night, using the basil, but wasn't up to doing the photography thing. I don't know what a frittata is supposed to look like, and in the recipe, Madison doesn't specify how large of a pan to use, just a wide pan, so my frittata turned out maybe too thin. I used the largest skillet I had that could go into the oven or under a broiler, which is a big 12" (I think), or bigger, enamel covered cast iron skillet. I don't use it very often because it's so #%@!#&^#$! heavy! Anyway, the frittata turned out pretty thin. Are they supposed to be thin? It was fairly tasty. Jerry (DH) liked it, but we both agreed that I over cooked it. As thin as it was, 10 minutes on the stove top plus extra under the broiler was a bit too long. Seeing as it was the first frittata I made, I think I need to practice some more. Sally o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sun, Jun 21, 09 at 12:12 I always wanted to try the spaghetti egg pie that I have seen Rachael Ray make. You fry some leftover pasta in olive oil and then pour the scrambled egg mixture over the top and finish it in a 400 degree oven for about 10-15 minutes. It was different for breakfast, pretty tasty. My leftover pasta was garlic pasta so that probably kicked it up a notch. before the oven Egg pie after - yum egg pie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by dgkritch (My Page) on Sun, Jun 21, 09 at 12:24 I only meant I was late in posting my picture (several days after I said I was going to)!! Looking forward to trying lots of these recipes!! Deanna o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Jun 21, 09 at 12:54 I made Ruthanna's Timbales last night for supper, to go with grilled salmon that Elery and I caught from Lake Michigan and a salad with pickled eggs. I didn't think the timbales needed any sauce, and I used my homecanned collard greens because I didn't have any spinach and didn't want to go to the store. Elery's dog, Pancho, loved them too and ate a whole one all by himself. Photobucket this morning I made a version of the Ina Garten Baked Herbed Eggs, posted by Sally. My broiler is on the bottom of my stove, under the oven, so I have to lie on my stomach on the floor to use it and so it's only been used maybe twice, LOL. I baked the eggs in the oven instead. I lined small Corningware casserole dishes (handed down from my Grandma) with slices of ham, added a couple of eggs and the cream. Herbs were tarragon, marjoram and chives from my herb garden, and I baked the eggs at 375 because we had biscuits with them and that's what I was baking the biscuits at. They were yummy, and in deference to Elery's southern roots, I had sorghum to put on the biscuits. Very yummy, and here are the eggs: Photobucket The pickled eggs were simply hard boiled eggs, dropped into a jar of pickled beet juice and left to sit for 3 or 4 days. I quartered them and used them to top a salad made of lettuce, celery, vidalia onions and peas, dressed with some of my homemade yogurt mixed with horseradish mustard and a bit of maple syrup, then topped with the eggs and pickled beets. Photobucket I think I'll make Diane's Creme Brulee Bars to take to the office, but that will be later tonight. It's in the 80s now and too hot to turn the oven on. I'm also going to try the Anda Masala next week when Elery is here, I think he'd love that, and I'm going to make loves2cook's meringues to take to Ohio with us on Saturday. Of course I also want coconut's pie and Brenda's Cajeta that I saw on another thread, so we'll see what the week brings, I have 4 dozen eggs in the fridge and more on the way. I've copied and pasted this whole thread, so I can use up eggs all summer while the hens are still laying daily! Annie o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by lsr2002 (My Page) on Sun, Jun 21, 09 at 15:23 Wow, there really are a lot of great recipes on this thread. I love omelets, quiche, frittatas, chile rellano casseroles and just plain soft boiled, hard boiled and fried eggs. Last Thursday I made something I have never made before and probably have not eaten for at least fifteen years - egg foo young. It was so good. My friend brought me a big bag of bean sprouts and her loosely remembered recipe. I just sauteed slivered onion and mushrooms, put them in a bowl to cool a little and added the beansprouts, chopped scallions and chopped shrimp and a little salt and pepper. I made mounds of the veggie, shrimp mixture in a heated large frying pan with about 1/8th inch of oil. Then just poured beaten eggs, seasoned with soy sauce, szechwan pepper and a little sesame oil, over each mound scraping the egg into the mounds with a silicon spatula. They were cooked until the bottom of the mounds were browned with slight crispy edges and then carefully turned to brown the other side. She had a simple recipe for a sauce with chicken broth, soy sauce, a little molasses and cornstarch. Yum! On Friday, when Max was not home for dinner, I cooked the remaining veggies, some new beaten egg mixture in a really small saute wok with a bottom that is about 4 1/2 inches in diameter. That was perfect; it made a single large patty and I didn't have to scrape the liquid egg mixture back together with the veggies. Of course it meant cooking one at a time so not very practical if you are doing it for more than one person. I wish I knew how they are cooked in restaurants. I can't imagine a busy chef standing over the stove to move the egg back into the veggies. Lee o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jun 21, 09 at 20:58 I'll echo what Lee just said..."Wow, there really are a lot of great recipes on this thread." I know I'll be coming back here to make a few things, right now there's just not enough time in my days. Getting ready to draw a name....... it's......... Caliloo! Alexa, please post here what out next star ingredient is....I'll be checking back. Nancy o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 22, 09 at 7:39 Bump Caliloo, I hope you see this. I'll check again as soon as I get home tonight. o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 22, 09 at 19:26 Alexa? o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jun 22, 09 at 21:37 Sent you an email... should I post my choice here or wait for your thread to start?!?!?!? Alexa PS - my ingredient is CORN! o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 22, 09 at 22:52 Posting on this is best...I'm trying real hard to keep the threads connected... here's the link to the next cookalong.... Here is a link that might be useful: Cookalong #12 -- CORN o RE: Cookalong #11 ------ EGGS clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:56 Almost there.

Posted by wizardnm (My Page) on Mon, Jun 22, 09 at 22:51 Caliloo (Alexa) has picked the next *STAR* ingredient... CORN!!!! No argument from me, it's a favorite. Since we are not doing the virtual dinner at the end, post any pictures anytime, when you make something. So let's dig out those corn recipes! Nancy Here is a link that might be useful: Cookalong #11 --- EGGS Follow-Up Postings: o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by foodonastump (My Page) on Tue, Jun 23, 09 at 8:17 Almost in season - can't wait! o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Tue, Jun 23, 09 at 9:12 I'm going to start with one of my favorites! Fried Corn 2 cups fresh cut corn kernels 1/2 cup chopped red bell pepper (sweet) 1/2 cup chopped sweet onion (Vidalia) 2 Tbs. butter 1-2 jalapeno or Serano peppers, chopped (hot -- peppers are optional) 1-2 tsp. sugar salt & pepper to taste Directions In a large skillet, melt butter on medium heat. Add corn and all chopped peppers and onions and sautuntil blended and coated with butter. Add sugar, salt and pepper, to taste. Continue to sauté until you notice the corn turning more yellow. About 10 minutes. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Jun 23, 09 at 9:47 I just read this article and thought it would be good for our topic... I know that a few have mentioned that they enjoy raw corn. Corn on the cob -- it's not just for cooking By MICHELE KAYAL The Associated Press Updated: 06/22/2009 09:11:58 AM EDT Husk that corn! And leave it at that. We love our summer corn grilled, boiled, steamed and slathered, but raw corn -- that's right, no cooking -- is nature's candy. We think of corn as a vegetable, but it's also a grain or a seed that's picked before maturity, says University of Florida horticulture professor Stephen Olson. And like other seeds that we eat raw -- think sugar snap peas with their crunchy pods and delicate fleshy globes -- raw corn bursts with succulence. Most vegetables are cooked to make them tender. But since raw corn is an immature seed, the kernels' outer covering is still baby soft. Cooking will actually solidify the starches and make the kernels firm. "It's more tender raw than cooked," Olson says. Chomping into a fresh ear of corn will reward you with a mouthful of sugary bursts. But dressier presentations may be better suited for guests and can highlight the corn's sweetness. Nick Ritchie, chef de cuisine at Napa Valley's trendy Bottega restaurant, strips the kernels and tosses them into a salad with peppery arugula. But to extract their maximum essence, Ritchie juices the raw kernels and creates a chilled soup to accompany crispy fried soft-shell crabs. "If you've ever taken a bite off a cob that's raw, it's like biting into a peach," Ritchie says. "You get juice running down your arms and dripping off your chin. That's why I like raw corn so much in the hot weather. It's very refreshing. It's almost like fruit." To store fresh corn for four or five days, strip the husks, wrap the ears in moist paper towels, place them in a zip-close plastic bag and refrigerate. Try raw corn kernels sprinkled over salads, as a garnish on a chilled soup or mixed into a soft cheese to create a mild sweet-and-savory spread for toasted slices of baguette. Raw Corn and Tomato Salad Start to finish: 15 minutes Servings: 4 3 tablespoons walnut oil 1 1/2 tablespoons red wine vinegar 1 teaspoon fresh thyme leaves 3 ears corn, husks and silk removed 1 pint cherry tomatoes, halved 1 small red onion, diced 15-ounce can chickpeas, drained 4 cups baby salad greens 4 strips bacon, cooked and crumbled 4-ounce log goat cheese, crumbled Chive blossoms, broken up (optional) In a medium bowl, whisk together the walnut oil, vinegar and thyme. Set aside. Use a serrated knife to carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end, then saw the knife down the length of the cob. Discard the cobs. To the bowl with the dressing, add the corn kernels, tomatoes, onion and chickpeas. Toss well. Divide the greens between 4 serving plates, then top with the corn mixture. Garnish with crumbled bacon, goat cheese and chive blossoms, if using. Nutrition information per serving (values are rounded to the nearest whole number): 416 calories; 192 calories from fat; 22 g fat (6 g saturated; 0 g trans fats); 20 mg cholesterol; 43 g carbohydrate; 18 g protein; 10 g fiber; 612 mg sodium. Nancy o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jun 23, 09 at 10:09 Nancy, I love fresh corn raw, it's my favorite way to eat it, right off the cob, standing in the garden in the sun! I also like Eric Villegas' version of corn chowder, where he retains some of the uncooked kernels and uses them as an addition to the cooked soup. This is Eric Villegas' recipe, and it's better than mine, I think it's because he actually uses cream, where I make do with milk (and usually lowfat milk too). Michigan Sweet Corn Chowder Show #212 4 tbsp (2 ounces) unsalted "sweet" butter 1 cup diced white or yellow onion 1/2 cup diced leek, white part only 1 heaping tsp roasted garlic puree 1/2 lb red skin potatoes, washed and sliced 9 10 ears of fresh sweet corn, shucked, kernels removed, reserving "bones" 2-4 cups heavy cream French sea salt Clancys Fancy Hot Sauce (or your favorite) Juice of 1/2 small lemon In a 3 quart saucepan, melt the butter, sauté the onion and leek over a moderate heat, until al dente, about 10 minutes. Add the roasted garlic puree and the sliced red skin potatoes cook another three minutes or until the potatoes are warmed and completely coated in the butter. Add the "corn bones" and half the kernels, reserving the remaining kernels for service. Simmer 30 minutes or until the potatoes are well cooked and the "bones" have released their flavor. Spoon into bowls and top with some of the reserved corn kernels. Annie o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Tue, Jun 23, 09 at 11:00 I think I already posted this in a different thread but it was so good that it belongs in the corn recipe thread. Carmelized corn Pete from Rachel Ray 3 tablespoons EVOO Extra Virgin Olive Oil 4 to 5 ears (2 cups) fresh corn, cut off cob Salt and freshly ground black pepper 3 shallots, minced 1 clove garlic, minced 5 tablespoons fresh parsley, finely chopped 1 tablespoon fresh thyme, chopped 1 tablespoon fresh chives, chopped 1/2 cup dry white wine (preferably Sauvignon Blanc) 2 tablespoons butter Heat 1 tablespoon EVOO in a large skillet over high heat. Add corn, a good pinch of salt and 2 to 3 turns freshly ground pepper. Toss corn to coat lightly with EVOO and cook until slightly browned and caramelized, approximately 2-3 minutes. Lower heat under corn to medium-high. Add remaining 2 tablespoons EVOO to the pan along with the shallots, garlic, 5 tablespoons parsley, thyme and chives. Re-season with salt and pepper, give everything a toss and cook until the shallots are translucent. Deglaze the pan with the white wine, scraping bottom of pan to pull up any brown bits. Cook for 1 minute. Cut butter into small chunks and scatter over corn. Cook till wine is reduced by half. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Tue, Jun 23, 09 at 11:59 Great pic Alexa! Boy do I love corn. Around here they try to have corn ready by July 4th. We will see. New Jersey people are about as fanatic about their corn as we are about Jersey tomatoes and most of ya'll know how we feel about that. Smiles. Keeping corn for four or five days??? We get picky if we can't have it on the table within a few hours of when it's picked, half a day is stretching it, and a whole day ... well... depends on the weather. Smiles. If it's going to be a really hot day I'll get the first picked corn of the day and have it for dinner rather than get corn that's picked after sitting in the hot sun all day. LOL.. We are rather famous for our white corn. Lots of people swear by yellow corn and many love the bicolor but I fell in love with white corn when they first developed Silver Queen and it's only gotten better since with new varieties. Some people claim white corn doesn't have as much corn taste. I'd had to have them here and let them try it and then say that. Now that's some corn you want to eat raw. I'll often eat an ear raw as I'm shucking them. I always take a bite or two of an ear at the farm stand to make sure the corn is good... heh.. I do love corn raw and boiled for a few minutes then slathered with butter is often a complete summer supper when corn is at it's height. I also really like what we call corn fritters. Whatever your standard pancake recipe is with the addition of corn kernels. I'm so used to making pancakes that I don't use a recipe. Just flour, baking powder, salt, egg, milk and a little oil. I think Ann's oatmeal pancake recipe will be very good with corn added. And then there's corn bread, corn bread with corn added, corn pudding........ o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Tue, Jun 23, 09 at 16:30 Heck, I didn't even get to get involved in the Egg Cookalong!:) Too much going on but I do love corn and I do get the opportunity to lurk and read real quick. Thanks to all! coco- Silver Queen is my family's favorite corn also and we're in VA. It is hard to come by these days in my area but we still do get it. When we eat crabs, silver queen is always along side. Excellent. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by seagrass (My Page) on Tue, Jun 23, 09 at 18:00 This is a lovely custard-like dish with a cinnamon-sugar topping. It pairs really well with smoked shoulder or ham. CORN PUDDING 2 15 oz. cans creamed corn 2 10 oz. packages frozen corn niblets, defrosted 1/4 cup flour 1 teaspoon salt 4 eggs, beaten 1 cup cream 1/2 cup butter, melted 2 tablespoons sugar 3/4 teasponn cinnamon Preheat oven to 350 degrees. Combine creamed corn, niblets, flour, salt, beaten eggs and melted butter. Mix well and pour into a 9 x 12 inch casserole dish. Bake uncovered for 35 minutes. Mix sugar and cinnamon - sprinkle over top of casserole and continue to bake another 30 minutes more. Serves 6-8. (I cut this from a newspaper column a long time ago written by Jane & Michael Stern of Roadfood fame - they credited the recipe to a resaurant called the Virginia House in Lexington, VA). seagrass o RE: Cookalong #12 --- CORN! clip this post email this post what is this? see most clipped and recent clippings * Posted by seagrass (My Page) on Tue, Jun 23, 09 at 18:15 Here's another somewhat sinful recipe that was in Bon Appetit magazine a number of years ago. It was from a restaurant called Jasper's in Plano, Texas. I like it with grilled fish - swordfish in particular. BOURBON CREAMED CORN 1/4 cup (1/2 stick) butter 1 cup chopped shallots (about 4 large) 3 garlic cloves, minced 1 large red bell pepper, coarsely chopped 3 cups fresh corn kernels (cut from about 5 medium ears) 2/3 cup whipping cream, divided 1/4 cup bourbon 1 1/4 cups chopped green onions (about 6), divided Preparation: Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve. (You have to like butterfat and bourbon to appreciate this one - I love it!!) seagrass o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by earl (My Page) on Tue, Jun 23, 09 at 19:58 If you like bold earthy flavors then you'll like this. To me, it seems flavor has gotten lost in the corn hybridization process. I love creamed field corn. The vegetable stand folks can usually get it if you ask them to or find a farmer yourself. I blanch it and freeze for later use during winter and spring. Recipe: As much field corn as you want. Cream it [I use a Lee corn creamer.] Add butter to suit yourself to a thick bottomed pot, then add corn and cook on low until bubbly and heated through, stirring so it won't scorch on the bottom. Add enough cream or milk to cut thickness to your liking, then salt and pepper to taste, then heat to good and hot. If it ain't fixed like this it ain't creamed corm. :-) o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Wed, Jun 24, 09 at 11:29 I have two italian cake recipes that call for cornmeal in my "to try" file. I may have to try them now. Is cornmeal OK? I eat a lot more of that because I don't often find myself in a situation where I can get or use fresh sweet corn. If the sweet corn aint fresh, no point in shucking it, IMHO! Canned or frozen is just as good in that case, and a whole lot less trouble. When I can get back to MI in August I indulge in the real thing. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Wed, Jun 24, 09 at 21:29 Thinking of the last few Cookalongs... Corn, shrimp or crab, onions and a pie shell....add some cheese, eggs, milk and herbs and peppers etc....and call it quiche... o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Wed, Jun 24, 09 at 21:57 Here come cornnnnnnn :-) dcarch Photobucket o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by mst___ (My Page) on Wed, Jun 24, 09 at 23:34 Corn and Bacon Casserole 6 Slices Bacon 1/2 Cup Chopped onion 2 Tbsps. All-purpose flour 2 Cloves Garlic, minced 1/2 Tsp. Salt 1/2 Tsp. Ground black pepper 1 Cup Sour cream 3 1/2 Cups Whole kernel corn, frozen 1 Tbsp. Fresh parsley, chopped 1 Tbsp. Fresh chives, chopped In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside. Sauté onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; Cook and stir 1 minute more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. Pour into a 1-quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20 to 25 minutes or until heated through. Sprinkle with chives. YIELD: 8 Servings o Jimmy crack corn clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Wed, Jun 24, 09 at 23:49 LOL DCArch... too funny. You really do crack me up. Jimmy crack corn and I don't care...... Arch cracks corn and I think it's cool... lol.. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by dcarch (My Page) on Thu, Jun 25, 09 at 19:56 "Posted by coconut-nj (My Page) on Wed, Jun 24, 09 at 23:49 LOL DCArch... too funny. You really do crack me up. Jimmy crack corn and I don't care...... Arch cracks corn and I think it's cool... lol.. " Appologizing for the corn porn. I always get big laughs from friend when corn is served this way. All it takes is to have tooth picks join sections together. dcarch o Big CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Thu, Jun 25, 09 at 20:11 Dcarch, don't apologize! I loved it and got a big laugh too. You have lucky friends. Smiles. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Thu, Jun 25, 09 at 21:26 Our local corn in coming on and the Bixby Corn Festival should be coming up too. I can't wait! My favorite is fresh from the field with lots of butter. Here is a good one that I like from Ina. Seems I posted this not long ago? David Here is a link that might be useful: Ina'a Fresh Corn Salad o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Jun 26, 09 at 9:30 I'm glad you chose corn because I don't use it much, and should do so more often. I don't know why I don't use it much, but maybe because I don't get it fresh very often. Anyway, The recipe's y'all are posting look like good ones to try, since I usually just heat up (true confession time now) canned corn. I hope I'm still allowed to post here after that confession! Sally o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Fri, Jun 26, 09 at 10:26 during the season, when every other corner has a pickup and a couple of farm kids selling corn picked that morning from under a wet tarp to earn college money, I can't think of corn any way but just quick boiled and slathered with butter and a little salt. Toward the end of the season I can think of using some for corn and bean salad or in chowder. But, really for "recipes" most of the time frozen corn works very well. Linda C o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Jun 26, 09 at 10:51 I'm with Earl on how you make cream corn, 'cept use bacon grease instead of butter. Not heart healthy!!! I read this this morning, it sounded good (heart healthy, so you may want to add more salt): Golden Summer Squash & Corn Soup from Eating Well (heart patient magazine) 1 T extra-virgin olive oil 1 medium shallot, chopped 2 medium summer squash (about a pound) 3 t chopped fresh herbs (thyme, oregano, etc.) 14 ounces low sodium chicken broth 1/4 t salt 1 c corn 1/2 c feta cheese 1. Heat oil in a large saucepan over medium heat. Add shallot, stirring, 1 minute. Add squash and 1 t herbs, stirring occasionally, utili squash softens (about 3-5 minutes). 2. Add broth and salt, bring to a boil. Reduce heat, simmmering until squash is mostly translucet, about 5 minutes. Transfer to blender, use stick blender, etc. blend until smooth. Return soup to pan and stir in corn. Bring to a simmer over medium heat, stirring occasionally until corn is tender, 3-5 more minutes. Remove from heat, stir in lemon juice. Garnish with 2 teaspoons herbs and feta. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sat, Jun 27, 09 at 11:56 Here is a black bean and corn salad which is tangy and hot and sweet. It's really good and easy to make. All-Purpose Southwestern Corn and Black Bean Salad Source: Cooking Light magazine This recipe makes 12 servings and keeps in the refrigerator up to 5 days. It's quite versatile--add shredded chicken and serve tortillas on the side to make it a main-dish salad. Or serve it as a dip with baked tortilla chips, a side for burgers or grilled chicken, or a salad on a bed of lettuce. 1 pound dried black beans 11 1/2 cups water, divided 1 teaspoon olive oil 2 teaspoons cumin seeds 2 garlic cloves, minced 2 cups fresh corn kernels 2 cups chopped seeded tomato 1 cup Vidalia or other sweet onion, finely chopped 1 cup chopped red bell pepper 1 cup chopped green bell pepper For the Dressing: 1/2 cup fresh lime juice (about 3 limes) 1 tablespoon chili powder 3 tablespoons olive oil 2 teaspoons salt 1 1/2 teaspoons ground cumin 2 teaspoons honey 3 garlic cloves, minced 2 jalapeño peppers, seeded and minced 1/3 cup chopped fresh cilantro RECIPE METHOD To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool. Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl. To prepare dressing, combine juice and next 7 ingredients (juice through jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by therustyone (My Page) on Sat, Jun 27, 09 at 12:15 The only way to 'use' corn, is when it is fresh, young, tender, on the cob, the kind that has both yellow and white kernels. Shuck it and heat just enough so butter melts on it. Eat. And if the butter runs down your arms as you eat, so much the better! As for using it in things, forget it. No way I'd ruin perfectly good other ingredients by mixing with corn. Just in case you can't tell, I don't much like corn. :-) Rusty o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by trixietx (My Page) on Sat, Jun 27, 09 at 18:44 We grow about an acre of sweet bi-color corn every year and we are probably getting close to a "mess of blisters," as my DH says. The corn is not quite ready, but he can't wait. He is also the one that picks an ear, strips back the shuck and silk for a taste or two. Our 4 year DGS does the same thing. I have to agree with Rusty on fresh sweet corn. Bring the water to a boil, put the corn in it and turn off the burner. I cover the pot and move it off the burner so the corn stays hot. We freeze alot of corn, cut off the cob and creamed and enjoy it all year. But there is just nothing like just picked corn! o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Tue, Jun 30, 09 at 15:00 This is a good side dish with pork roast, ham or Mexican dishes. CHIPA GUAZU (Corn Casserole) 8-10 servings 1/4 c oil 2 onions, chopped 2 tomatoes, peeled & chopped 1 1-lb can cream-style corn 1 8-oz pkg corn muffin mix, such as Jiffy 3 eggs, separated 1/2 lb shredded Jack cheese Heat oil in large skillet, add onions & tomatoes & cook until onions are slightly soft. Add corn, muffin mix, egg yolks & Jack cheese & blend thoroughly. Beat egg whites until stiff. Fold beaten whites into corn mixture. Pour into greased 9x13 baking dish & bake at 300 degrees 1 hour. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sun, Jul 5, 09 at 19:09 We almost lost our cook along to page 3. I tried that carmelized corn for the second time. This time I remembered the butter at the end and I had GA corn instead of FL corn. I didn't get it very brown this time, in too much of a rush. Yummy stuff! Carmelized corn o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Jul 5, 09 at 19:47 joan, that looks delicious, I'm going to have to try it when the corn is ready here. Kathleen's corn recipe looks good too and I've made the Cooking Light recipe that Theresafic posted, lpinkmountain came to visit and she's a vegetarian so it was perfect and delicious, but I haven't made it for at least a year. Here I forgot to take a picture, but Elery grilled some corn that we bought at Meijer's for 7 ears for $1.00, then we cut it from the cob and mixed it with black beans and salsa. It wasn't bad. Today we took the rest of the corn, cut it from the cob and made vegetarian vegetable soup, although it was sunny and 74. It was good with the leftover dill cottage cheese bread that I made for the 4th of July party yesterday. Annie o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Jul 5, 09 at 21:54 I made that black bean/corn salsa to take to Alexa's house for our jam session. 'Cept I added a couple small avocados. Yummo! I have a bunch of corn meal cake recipes to try but it just aint gonna happen right now. I am cleaning out the fridge to get ready to come to MI. I hope to leave in about a week. It's slow going though. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Mon, Jul 6, 09 at 1:24 Joan, the carmelized corn looks really good. Corn is not ripe here yet, so I haven't made a lot of corn recipes but I did take the black bean and corn salad to a work potluck and it was a hit. I have cut and pasted several of the recipes for next month when we have fresh corn but I confess, I like it best barely cooked and still on the cob! o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by donna_loomis (My Page) on Mon, Jul 6, 09 at 9:21 I found this one on the internet a few weeks ago. It's supposed to be a knock-off of the Cheesecake Factory's recipe. Never eaten there, but my family likes these a lot. This last time I made them a lot smaller, more like drop cookies. SWEET CORN TAMALE CAKES Ingredients: 1-1/2 C Frozen Sweet Corn 1 Stick Butter, softened 3 T Sugar 1/8 tsp. salt 1/2 C Masa Harina (corn flour) 2 T All-Purpose Flour Directions: Preheat oven to 375 degrees. Chop 1 C frozen corn in processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with mixer until smooth. Add masa and flour and blend well. Mix in remaining 1/2 C frozen corn by hand. Measure 1/2 cup portions and form into 3 inch wide patties. Arrange on baking sheet and bake for 25-30 minutes. Carefully flip all cakes and bake an additional 5-7 minutes until browned. Serve with Sour Cream, Salsa, Salsa Verde & Guacamole if desired. o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 10:35 Just pulled a name from those who posted on this thread.... Rob33... you win!!! please post what the next *star* ingredient is on this thread. Then I'll set up the next thread..#13! Nancy o RE: Cookalong #12 --- CORN clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Mon, Jul 6, 09 at 12:34 Wow! I've won! Ok, here it goes, "Cheese" is the next thread star.