[rottiedogs]

Had the grill going again since the weather cooperated. I made beef shish kebobs and boneless country pork ribs. I marinaded the beef for a couple hours and the vegetables for about an hour. I used mini potatoes, zucchini, mushrooms and red pepper. I will definitely use this marinade again. It made enough we get leftovers tonight.

I rubbed the boneless country pork with the same rub I use for pulled pork. They aren't large pieces so it was completely done in 20 minutes. I flipped them after about 9 minutes and 9 minutes later I brushed with barbeque sauce. Flipped them a couple more times and they were done. Corn on the cob and crunchy bread off the grill and dinner was complete. I have enough of that for dinner tomorrow. So that just leaves Thursday and Friday.....

[rottiedogs]

I made a half apple half cherry pie with crumble topping. Neither amount of filling left was enough for pie on its own so I went with half and half to use it up. It worked out okay. I was a little worried it would run together but each stayed on its own half of the pie crust. I would do this again as the crunble was good on both types of pie.

[rottiedogs]

Orange Roughy is pretty mild. Our local Jewel has a decent fish counter and i can usually get it there. I cook it the same way Mike but I will either put it on the grill or in the oven with lemon and butter and sprinkle of black pepper. Yum! This has given me a taste for it now!

[rottiedogs]

Today is an easy one for dinner. 80+ degrees here today so the grill will be going. Pizza for tonight and chipotle crusted pork for tacos on Cinco de Mayo later this week.

I grilled up chicken breasts yesterday for sandwiches and BBQ'd some thighs. i hope grilling weather is here to stay!

[rottiedogs]

I posted Mrs M's recipes way back when so I went digging. I didn't have anything for pita bread from Mrs M but I did find a thread for Pita Recipes. I just posted it. Lots of discussion on flat vs pockets.

[rottiedogs]

It is ambitious but I do it every year. Outside of the kolacz and rye bread I only make the rest of it for Easter.

Easter pizza looks like a giant ravioli. The dough has an egg and some oil in it besides the normal flour - water - salt - yeast. It gets rolled out maybe 16 inches around. The filling is:

1 1/2# Ricotta Cheese drained
1# Italian Sausage (casings removed cooked, cooled & crumbled)
Proscuttio (one slice about 1/4" thick) diced fine
1/4 cup chopped Italian parsley
1/4 to 1/2 cup grated Romano or Parmesan cheese ( I never use parmesan. We always had Romano growing up.)
Black Pepper to taste
1 to 2 eggs (depending on how watery the Ricotta is)
Mix together everything but the egg(s) (I use a fork to mash the cheese & other ingredients) then add the egg or eggs and mix well.

Put the dough on a cookie sheet or pizza pan after it is rolled out. I put a piece of parchment on the cookie sheet before I place the dough. The filling goes on the bottom half of the dough leaving an inch all around so the edges can be crimped. Flip the dough over the top of the filling and trim to make the edges even. Dip a fork in flour and crimp the edges well. Brush the top with an egg yolk. Bake at 375 for 45 minutes until nice and brown.

I posted this on the old old BC years ago. I'm sure it got lost like so many other recipes did.

Easter bread ingredients are the same as for the Easter pizza adding about 1/2 cup of sugar and a couple teaspoons of vanilla. It is shaped in a ring and gets frosted with a simple powder sugar glaze and non-pareils. Growing up my grandmother would put colored eggs in the dough. I don't eat them so I don't bother doing it even though it is tradtional.

• This reply was modified 3 years, 7 months ago by rottiedogs.

[rottiedogs]

I've got a batch of hot cross buns rising now. There will be a loaf of rye bread, Easter bread and Easter pizza done between today and tomorrow. Also a Kolacz, a Polish cheese bread. This recipe I will cut in half because otherwise it makes a huge round and it doesn't freeze. At least the rye and the Easter bread will freeze if it ends up being too much.

[rottiedogs]

This cake is a south side Chicago tradition. We used to live not too far from Webers bakery at Archer and Harlem. They had the cake but they didn't call it atomic cake. I don't remember what it was called now but it was/is fabulous. As I recall it was pricy so we only had it for extra special occasions. Plus you needed a crowd as it is a lot of cake.

When our priest retired the 1st time the retirement dinner committee sent someone nearly and hour and and half drive time to the city to get this cake for the dinner. The priest requested it but not a whole lot of other folks at the dinner knew what it was.

I will still occasionally make the long trek to the city for Webers strudel and butter crust buns. Sometimes a taste from childhood is all that will cure a craving!

[rottiedogs]

i tried to post this earlier and something went haywire and it didn't show up so I am trying again. I found the link in the wayback for caramelized onions with no sugar from FN. 1st link below. I also found two links for Kringle for FN. 2nd and 3rd links below. One of the recipes is from the Racine bakery. There is a 4th link to that Racine bakery Hopefully this is what you are looking for!

http://web.archive.org/web/20180326172746/https://www.foodnetwork.com/how-to/articles/how-to-caramelize-onions-a-step-by-step-guide

https://www.foodnetwork.com/recipes/kringle-recipe0-1941189
https://www.foodnetwork.com/recipes/kringle-recipe-1941914

https://www.foodnetwork.com/restaurants/wi/racine/racine-danish-kringles-restaurant

[rottiedogs]

I/was able to find a caramelized onions reipce with no sugar on the wayback. First link below. I asli found two different kringle recipes. 2nd and 3rd links. The las oneis a link to the bakery in Racine that makes them. Hopefully this is what you were looking for.

http://web.archive.org/web/20180326172746/https://www.foodnetwork.com/how-to/articles/how-to-caramelize-onions-a-step-by-step-guide

https://www.foodnetwork.com/recipes/kringle-recipe0-1941189

https://www.foodnetwork.com/recipes/kringle-recipe-1941914

https://www.foodnetwork.com/restaurants/wi/racine/racine-danish-kringles-restaurant

[rottiedogs]

Italian Cook I was able to find several places that had the recipe. The first one is from an Oregon newspaper article, the second is from a blog. The third is a link within that blog recipe that takes you directly to ATK recipe site. The recipe was not behind a paywall for me. I copied and pasted it into a word document that I will be happy to send you if the links don't work.

https://recipes.oregonlive.com/recipes/turkey-breast-en-cocotte-with-pan-gravy

http://www.frasertan.com/turkey-breast-en-cocotte.html

https://www.americastestkitchen.com/recipes/5279-turkey-breast-en-cocotte-with-pan-gravy?sqn=CAPdxese8Ps83U7nDwFfqefS6rUMoSSqVNOOCBjAVXo%3D&extcode=NSAKB09FB&utm_source=facebook&utm_medium=photo&utm_content=turkeyencocotte&utm_campaign=atkseason18#

[rottiedogs]

Aaron - do you mean the soft dinner roll recipe from King Arthur? I make these all the time and I use potato flakes not the potato flour. I am not allowed to say no to bringing them when there is a big family gathering. Alas not a big gathering this year but I will still make them for Christmas dinner.

I make them in the bread machine and they have never failed me. You may have to add a touch more water but the dough comes out soft and smooth after the machine runs through the dough cycle. They bake up nice and fluffy. They freeze well too. They are worth another shot.

[rottiedogs]

Not sure what happened to my first reply to this so here's hoping this one sticks. Italiancook - i was able to find three links for this recipe. The first one on the attachment is for an Oregon newspaper article, the second is a blog post. The third is a link with that post to the ATK site. The recipe was not behind a paywall and I was able to access it. I copied and pasted into a word document that I can send you if the links don't work.

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[rottiedogs]

I made sweet potato pie earlier today. It stills needs to cool off more before I put in the refrigerator. I like pumpkin pie but I am outvoted in favor of sweet potato pie. it's been that way ever since I got the recipe from a woman I worked with years ago. I was newly married and my husband mentioned he really liked the sweet potato pie he got from someone he worked with. We were talking about holiday pies at work and I mentioned that I had never heard of sweet potato pie before and I was trying to figure out how to make it. The next day one of women came in with a handwritten recipe for it and I've been making it ever since. I still have the old beat up piece of paper she gave me all those years ago. For safety's sake I finally scanned it into the computer.

[rottiedogs]

I'm roasting a 17 lb bird tomorrow with mashed potatoes & gravy, two kinds of stuffing, carrots, broccoli, cranberry sauce and rolls.

I'll be freezing some of the turkey for sure as there will just be the two of us. I scaled down the qty of sides so there will be enough for a few meals and not have to freeze any of them.

17 lbs was the smallest I could get around here. Both the Jewel and the Meijer had the frozen turkeys grouped by weight and all the 10-15 lbs birds were gone at both stores. There were lots of 20-24 lb ones. I'm glad I wasn't forced to get one that large.

[Author]

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