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Thread: Yummo! Easy Peasy Recipes

  1. #11
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    Knocka, you reminded me of my favorite horse-dover...

    Wrap whole water chestnuts with 1/2 strip of thin bacon each, (pin closed with a toothpick) and fry until crispy.

    Never any of THESE left over either.
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    Quote Originally Posted by shecrab View Post
    Knocka, you reminded me of my favorite horse-dover...

    Wrap whole water chestnuts with 1/2 strip of thin bacon each, (pin closed with a toothpick) and fry until crispy.

    Never any of THESE left over either.
    So you're just over in Ohio? Are you making these with fresh water chestnuts, or canned? I LOVE fresh water chestnuts, but finding them in the Alleghenies is harder than Dar. It might be time for a field trip to Ohio.

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    Quote Originally Posted by lizardlips View Post
    Quote Originally Posted by shecrab View Post
    Knocka, you reminded me of my favorite horse-dover...

    Wrap whole water chestnuts with 1/2 strip of thin bacon each, (pin closed with a toothpick) and fry until crispy.

    Never any of THESE left over either.
    So you're just over in Ohio? Are you making these with fresh water chestnuts, or canned? I LOVE fresh water chestnuts, but finding them in the Alleghenies is harder than Dar. It might be time for a field trip to Ohio.

    Lordy lordy...no!! Just canned ones! But WHOLE ones, not sliced!
    And you're welcome in Ohio any time!!
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    Have recently been to a Smokey Bones restaurant and loved the brisket there. My son and I have an extremely keen sense of smell. Which helps us figure out how something is made.

    I have never smoked in my oven before. But I am trying it today. I have some of that bottled liquid smoke and am trying to oven smoke a brisket very, very slowly today.

    Any suggestions?

    (I have the liquid in the bottom of the pan and have seasoned the brisket - fat side up. Put in a very high oven for 15mins uncovered - then covered and the oven is down to 225. Will prob slow cook for about 3 or 4 hours that way.)
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    j - I do a brisket just a little differently. Season it and pour a bottle of liquid smoke over the whole piece of meat, seal with foil and put it in the fridge overnight. Bake it covered for at least 8 hours the next day at a low temp, usually around 200. I do save about a tablespoon of the smoke to add to a homemade barbecue sauce. Some people pour barbecue sauce over the meat the last hour. I don't, pour it on the meat after it's sliced. Easy meal and yummy. Hope yours turned out well.

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    Thanks searcher!!

    Will def try your way very soon.

    Another way I do brisket - and it's best to use a fairly large whole one.

    In a deep pan mix two bottles of chili sauce - the kind in a slender jar - with a can of cola. Mix well together. And cook slow the way you describe.

    The brisket I made today was annihilated by my 16 year old when he returned home from school. I think there are about 3 thin slices left. So I guess it turned out ok! LOL!!

    Thanks again for yet another yummo version.

    j
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    Default Gonna try this one over the holidays!

    Tagliatelle with Caramelized Oranges and Almonds
    Tagliatelle con Arance e Mandorle


    November 10, 2007

    Excerpted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (William Morrow and Company, Inc. 1992). Copyright 1992 by Lynne Rossetto Kasper

    Serves 10 to 12 as dessert or as a side dish with Christmas capon
    At 16th-century banquets this pasta accompanied poultry and meats. Try the combination with Christmas Capon for an important dinner. The sweet pasta makes an unexpected and very good dessert.

    Wine Suggestions: From Emilia-Romagna drink a fruity and softly sweet Albana di Romagna Amabile (amabile means sweet). From the Veneto select a red Recioto della Valpolicella Classico Amarone, rich and full of fruit and perfect with the capon and pasta. With the pasta alone, have sweet red Recioto della Valpolicella Classico, or Sicily's white Malvasia delle Lipari.
    • Shredded zest of 3 large Valencia or navel oranges
    • 8 tablespoons (4 ounces) unsalted butter
    • 1-1/2 cups fresh squeezed orange juice
    • 2/3 cup sugar
    • Generous 1/8 teaspoon freshly ground black pepper
    • 6 quarts salted water
    • l pound imported dried tagliatelle
    • 3 to 4 tablespoons sugar
    • l/2 to l teaspoon ground cinnamon
    • 2/3 cup (5 ounces) freshly grated Italian Parmigiano-Reggiano cheese
    • l cup whole blanched almonds, toasted and coarsely chopped
    Working Ahead: The sauce can be made several hours ahead, covered and set aside at room temperature. Reheat to bubbling before adding the pasta.

    1. Making the Sauce: Melt the butter in a large skillet over medium heat. Use a wooden spatula to stir in about l/4 cup of the orange juice and the 2/3 cup of sugar. Melt sugar in the butter over medium heat, stirring in spoonfuls of orange juice frequently to keep the sauce from crystallizing (reserve about l/3 cup orange juice for finishing the sauce).
    Once sugar is dissolved, heat can be turned up to medium high or high. Stir occasionally as the mixture bubbles and slowly turns amber. When mixture becomes deep golden amber, stir in the pepper and two-thirds of the orange zest. Cook only a second or two to protect rind from burning. Then step back from the skillet and pour in the last 1/3 cup of orange juice at arm's length. It will bubble up and possibly spatter, then it will thin the sauce to ideal consistency. Turn off the heat. If making ahead, remove the pan from the heat, cool and cover.

    2. Cooking the Pasta: Have a large platter and dinner or dessert dishes warming in a low oven. If serving with the capon, have it ready to serve. Make sure pasta water is at a fierce boil. Drop in the pasta and cook until tender but still resistant to the bite. Drain in a colander. Reheat the sauce to a lively bubble. Add the pasta to the skillet and toss to coat thoroughly. Turn onto the heated platter, and sprinkle with the remaining sugar, cinnamon, cheese, almonds, and lastly, the remaining orange rind. Place the capon atop the pasta and serve. Carve the bird at the table. Spoon a small mound of pasta onto each dinner plate and top it with slices of capon. If serving pasta as a dessert, mound small portions on heated dessert plates and serve hot.
    ***********************
    We must be willing to get rid of the life we’ve planned, so as to have the life that is waiting for us.
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    ***********************
    We must be willing to get rid of the life we’ve planned, so as to have the life that is waiting for us.
    ~Joseph Campbell

    There are three kinds of people : Those who can count and those that can't.




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