I'm an infrequent visitor to this board after my project was mostly completed over a year ago, but I do love lurking and looking at pics of gorgeous homes, etc. Anyway, this was a very interesting read with my morning tea. I had no idea! My sheets are washed weekly (though the exact day may vary). They are washed and immediately go back on the bed (king-size--HATE to fold). I wash the mattress pad when I think of it (it's so thick, it has to go to a laundromat, so it's not often) and the duvet cover gets washed 2x year. Luckily our ancient kitty no longer chooses to sleep with us (the bed it too high up for her--she's 20). My mom (very "old-school"--born 1919) would never have washed any more often and was sometimes known to switch the sheets around from top to bottom. She rarely washed blankets and never (that I know of) washed quilts--she aired them out. All of us kids survived quite healthfully. My MIL was worse about cleanliness (and even I cringe) and none of her children were ever sick or had allergies, etc. I think that keeping things overly clean is a detriment to our immune system. Humans spent many more years barely bathing, etc., and only in the last half-century has regular washing of any kind been less of a chore. Maybe ignorance IS bliss? When I was a kid, I'd never heard of dust mites, so I didn't fear them. Oh, and I laughed about the towel on the bed thing, Sherrmann.....I've been known to grab one too, especially when the sheets are fresh clean! Now if I had a live-in maid? Oh, how lovely to have fresh bedding each night......but it ain't ever gonna happen with me having to do it :-) I bet those of you that change your bedding so often also use clean towels each time you bathe?

O.T. to Melaska, We're an equal opportunity cheese consumer here--I even seek out and buy Limburger, which is still made in Wisconsin but DH draws the line here. There are a number of very affordable gorganzolas and blues made in Wisc. and Minnesota. Also lots and lots of cheddars in Wisconsin. Wisconsin marketers produce a cheese-beer road trip map that is my guide. I love it. Have hit about a third of the dairies. I can get aged cheddars at Burnett Co Farmer Coop for no more than $7/pound, which has spoiled me. They've worked up some specialties also which we're really enjoying. They do a mail order business. Moozarilla is their yogurt cheese that is very white and gets a lot of comments. Alpha Morning Sun and the Wood River series are nicely done. I'm not sure their parmesan would be up to your standard, but maybe. They've won awards for provolone for a long time and for string cheese. "The Splendid Table" on NPR turned me on to Roth Kase's gruyere from Monroe, WI. Best quality gruyere made in USA. Prairie Breeze, made in Iowa, is also showing up in specialty stores here. A real hit at wine tastings. We send boxes of cheese and wild rice to family in Fairbanks in Priority Mail boxes. No California cheese need apply, despite all their marketing. Here is a link that might be useful: Burnett Dairy Cooperative in Alpha, Wisconsin near Grantsburg

Posted by wizardnm (My Page) on Mon, May 25, 09 at 21:00 Our next *star* ingredient is ...... ONIONS! Picked by Canarybird (Sharon) this is going to be fun. Onions are in so much as a supporting ingredient, sometimes we forget they can also be a star. Over the next two weeks, I'll bet we all find some new things to do with onions. So post away! Nancy Here is a link that might be useful: Cookalong --#9-- Rice Follow-Up Postings: o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Tue, May 26, 09 at 5:35 Okay I guess I shouldn't have posted this at the bottom of the other thread (sorry) so here it is again: I'll start the ball rolling with this delicious Leek and Onion Quiche. LEEK & ONION QUICHE Ingredients: 1 slice of streaky bacon finely chopped (I used 3 slices ) 400 grams (14 oz) onions halved and sliced (approx 2 large onions) 200 grams (7 oz) leeks sliced in circles 150 grams (1 cup) plain flour 1 TBS baking powder 3 TBS vegetable oil 2 TBS milk 3 TBS plain yoghurt (without sugar) (I used quark) 60 grams (3 rounded TBS) cottage cheese or cream cheese (I used cottage) 1 egg salt & pepper water 1 pyrex pie plate... measuring 19 cm (7.5 inches) across bottom ..... if it has sloping sides, top rim to rim 24.5 cm (9.3/4 inches) Preparation: 1. Preheat oven to 180 - 190 C (approx 365° F) 2. Put the flour and the baking powder in a mixing bowl and stir. Leave a well in the middle and add the cheese, one tablespoon of oil, one tablespoon of milk and a pinch of salt. 3. Mix well with a round bladed knife or your hands until you have a pastry which binds well together and is slightly sticky. You may need to add a little water. Do so by the spoonful to make sure you don't add too much. 4. Place into a pie plate and spread well over the base and up the sides, patting with fingers and the back of a soup spoon. 5. Place in the fridge to rest. 6. Gently fry the vegetables and bacon in the remaining oil until soft and golden, then transfer them to the pastry base using a slotted spoon. 7. Beat the egg with the remaining spoonful of milk and the yoghurt (or quark) and pour over the vegetables, making sure that it is spread evenly over the whole quiche. 8. Season and place in the oven for 40 minutes. Here it is sliced: SharonCb o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, May 26, 09 at 22:00 Yippeeeee! I'm harvesting onions from my garden now, so this is perfect timing. I'll have to look up some recipes to post. Sharon, your recipe looks really good. I'll have to try it. Sally o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, May 26, 09 at 22:57 With onions, a little goes a long way with me. Having said that, I do like a few oniony things--potato leek soup, (although not cold) and tabouleh spring to mind. I think tabouleh is a classic onion-centered dish, the contrast between the lemon, parsley, mint and onion is a totally unique combination. Take out any one element, and it is seriously less. Same with my mom's sour cream, cuke, lemon and chive salad. It's a tamer version of tsatsiki. So those are some of my onion family favorites. Some day I'm going to try and make those slow cooker roasted onions. Oh yeah, that's another way I like onions, as part of a roasted vegetable melange. Red is my favorite onion for that. Here's a recipe featuring both onions and potatoes, which you might also have in the garden this time of year. It's my third favorite potato salad, behind my mom's potato, egg, dijon mustard, mayo and dill one, and Bobby Flay's sweet potato one (recipe linked here as it also has scallions), and then this one. Got it from some women's magazine quite a while back. Potato Salad with Green and Yellow Beans (can use all green) 8 oz. fresh green beans, trimmed (or G-d forbid use the frozen ones, already trimmed!) 8 oz. fresh yellow wax beans (can use celery or yellow pepper) 1 lb. new red potatoes (or any other kind of new potato) 3 TBLSP olive oil 1 TBLSP balsamic vinegar 1 clove garlic, pressed 1 tsp. salt (or less, I use 1/4 tsp.) 1/2 tsp. oregano 1/8 tsp. pepper or lemon pepper 1 small red onion, thinly sliced 3 small diced scallions Steam beans 5-10 min., rinse with cold water to stop cooking and retain color. Boil potatoes (15-20 min.) When cool, dice all vegetables into bite sized pieces. Make dressing and toss with salad. If you're like me, you may want to double the dressing recipe for more flavor. Healthy and colorful. Garnish with chopped parsley if you think it needs a garnish. Grilled Sweet Potato and Scallion Salad Recipe courtesy Bobby Flay 8 servings Ingredients 4 large sweet potatoes, par-cooked and cut into 1/2-inch slices 8 scallions 3/4 cup olive oil, divided 2 tablespoons Dijon mustard 1/2 cup cider vinegar 1/4 cup balsamic vinegar 2 teaspoons honey Salt and freshly ground pepper 1/4 cup coarsely chopped flat-leaf parsley Directions Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices. In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve. P.S. on the link to the Bobby Flay sweet potato salad. I don't have a grill, so the salad works OK with roasted sweet potatoes and scallions. Maybe you can just boil the sweet potatoes and use raw scallions but I've never tried it that way. I also add diced red peppers and a bit more honey to this. Here is a link that might be useful: Grilled sweet potato and scallion salad - Bobby Flay o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Tue, May 26, 09 at 23:21 Great choice Sharon. Home Cookin Chapter: Recipes From Thibeault's Table Roasted Parmesan-Creamed Onions =============================== Rick Tramonto - Osteria Cookbook Talk about succulent! The yellow onions are pretty pungent when you slice them, but surrender their kick when they are roasted and become sweet and tender. When they reach this point, the cream sauce is poured over them, they are topped with shaved cheese, and then the whole thing is returned to the oven for a slow melt. I like to cook these in a wood oven to get some smoke on them, which makes them even better-if that's possible. Great with chicken, lamb, beef-you name it! I also like it served as a first course. serves 4 4 medium yellow onions 1/4 cup extra virgin olive oil Kosher salt and freshly ground black pepper 1 cup heavy cream 1/4 cup dry white wine 2 ounces Parmigiano-Reggiano cheese, shaved (about 2 tablespoons) 1. Preheat the oven to 350°F. 2. Slice the onions into 1/4-inch-thick rings and lay them in a shallow baking pan, such as a sheet pan or jelly roll pan. Drizzle with the olive oil and season to taste with salt and pepper. Roast for 15 to 18 minutes, or until lightly browned. 3. Meanwhile, in a medium saucepan, bring the cream and wine to a simmer over medium-high heat. As soon as the liquid starts to bubble around the edges, remove from the heat. 4. Spoon about a tablespoon of the cream mixture over each onion slice. Cover with aluminum foil, return to the oven, and cook for about 25 minutes. Increase the oven temperature to 450°F. 5. Remove the foil and top the onions with the shaved cheese. Return the pan to the oven and cook for 4 to 5 minutes, or until the edges caramelize. Serve hot. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Wed, May 27, 09 at 12:12 When my daughter was small, she would only eat steak if she also had "steak juice" to dip her steak in. "Steak juice" is the juice which is made when these onions are cooked. The original recipe calls for cooking the onions wrapped individually in foil. However, it is much easier to serve them when cooked in individual souffle dishes. I sometimes use a huge piece of foil and wrap the entire dish (as you would if you were going to freeze the whole thing ...dish and onion) and sometimes I just put the foil over the top and try to seal really well. Baked Onions For each medium onion 1 Tablespoon butter 1 Tablespoon worchestershire sauce 1 Tablespoon soy sauce (low sodium works fine) Tony Cachere's to taste Peel the onion. Cut off the top. Cut the root end off leaving enough to keep the onion intact. Vertically slice the onion into 8 wedges, but do not slice all the way through. Place onion in an individual ovenproof dish or on large square of foil. Pour the worchestershire sauce and soy sauce over the top of the onion. Lay the piece of butter on the top of the onion. Sprinkle with Tony Cachere's to taste. Cover dish with foil or wrap onion tightly in foil. Bake at 350 degrees for one hour. Fabulous with steaks...and don't forget to dip your steak in the juice! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by woodenzoo (My Page) on Wed, May 27, 09 at 16:27 Here's one of my favorite onion recipes! Onion Salsa 3 tablespoons olive oil 2 leeks, chopped 1 large red onion, diced 1 bunch scallions, chopped (both white and green included) 1 shallot, chopped 2 tablespoons garlic, minced 2 tablespoons fresh thyme 3 tablespoons mayonnaise 2 tablespoons fresh chives In sauce pan, heat oil and saute leeks, red onion, scallions and shallot until soft. Remove from heat, cool slightly. Add garlic, thyme, mayonnaise and chives. Mix well. Good on grilled burgers, hearty breads or as a dip for tortilla chips! Cathy o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by seagrass (My Page) on Thu, May 28, 09 at 3:39 bbstx - what is "Tony Cachere's"? seagrass o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Thu, May 28, 09 at 9:25 I use onions in one form or another nearly every day. One recipe where they get to be a star is in French Onion Soup. FRENCH ONION SOUP serves 4 to 6 3 Tbs. butter 4 large sweet onions (about 1 1/2 pounds total), peeled and thinly sliced 1 tsp. sugar (optional, see note) 1 cup dry white wine 2 quarts beef broth 2 ribs celery with leaves, each rib cut in half Salt and freshly ground pepper to taste 1/4 cup dry fino sherry 4 to 6 slices baguette, cut 1/2 inch thick, lightly toasted 1/4 cup coarsely grated Emmental, Gruyere, or other Swiss-type cheese Melt the butter in a 3 or 4 quart saucepan over low heat. Add the onions and sugar. Cook over low heat, stirring occasionally, until the onions are lightly caramelized, a minimum of 30 minutes. (The longer the onions cook slowly, the richer the flavor of the soup.) Add the white wine and cook over medium-high heat until the wine reduces to about half, about 10 minutes. Add the broth, celery, salt and pepper and bring to a boil over high heat. Reduce the heat to low, cover partially, and allow the soup to simmer until the onions are meltingly tender, about 40 minutes. Remove and discard the celery. Add the sherry and simmer soup for another 5 minutes. To serve, preheat the oven to 375 degrees. Ladle the soup into individual ovenproof bowls. Top each with 1 slice of bread, sprinkle with 1 Tbs. cheese, and place the bowls on a cookie sheet. Heat in the center of the preheated oven just until the cheese melts and bubbles, 5 to 6 minutes. Carefully remove from the oven and serve at once. Note: The tiny bit of sugar added to the onions helps caramelize them, but the onions themselves will caramelize if theyre sweet enough and if youre patient enough. I never use it, just keep them cooking. I always use firm yellow onions. The large white onions dont seem to get soft enough and vidalias become soft but have such a bland flavor when cooked. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Thu, May 28, 09 at 9:49 seagrass, it is Tony Chachere's...I misspelled it. It is a creole seasoning. The main ingredients are salt, garlic powder, black pepper and cayenne pepper. It is readily available in grocery stores in the south. If you cannot get it, here is a recipe for a substitute from : 26 ounces salt, free flowing..like Morton's 1 1/2 ounces ground black pepper 2 ounces ground red pepper 1 ounce garlic powder 1 ounce chili powder (like Gebhardt's) Some online recipes also use MSG. I just looked at my can of Tony Chachere's Original and it says NO MSG on the front. Here is a link that might be useful: Tony Chachere website o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Thu, May 28, 09 at 13:39 I have a wonderful recipe for blue cheese marinated onions....but I can't lay my hands on it....nor my mouse pointer! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Thu, May 28, 09 at 18:32 Here's a typical Spanish recipe for Rabbit with Onion. I used to make this quite often after I tried it first time in France where it was so good I was able to over my reluctance to try rabbit. Chicken may be substituted but it's not quite the same. Rabbit With Onion Serves 4 2 lbs rabbit cut in pieces of about 1/2 lb each 3 onions sliced in fine strips (julienne) 4 cloves garlic, squashed 2 - 3 TBS olive oil 2 TBS flour 1/2 cup white wine 3 bay leaves salt and pepper If you can cook this in an earthenware casserole, the flavour will be better. If not, then use a heavy frying pan and lid. 1. Heat the oil in an earthenware casserole. Dredge the pieces of rabbit in the flour and brown in the hot oil. Then remove rabbit and set aside. 2. In the same oil, put the 4 cloves of garlic, the bay leaves and the onion. When they have softened, add the rabbit and the white wine. Cover and simmer gently for an hour, stirring from time to time. If it begins to dry, add a little water. Check the seasoning and add salt and pepper to taste. ************************************* Another recipe I've made adds chopped tomato and parsley and another adds small slices of potato near the end of the cooking as in the recipe above. The recipes I have all use a good quantity of finely sliced onion as well as a glass of white wine. Another recipe adds green beans and potatoes to the rabbit, garlic and onion mixture, when it is nearly cooked. And all my recipes include at least one bay leaf. Rabbit is a healthy, low fat and delicious meat when properly prepared. SharonCb o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by daisyduckworth (My Page) on Fri, May 29, 09 at 2:32 I'm particularly fond of baked whole onions, perfect with a roast dinner. I used to do them mainly plain, but occasionally I'd stuff them. Here's one of my old favourites. Stuffed Onions (1) 6 large onions, peeled 1 cup mashed sweet potato 1/2 teaspoon nutmeg salt and pepper to taste 2 tablespoons butter 2 tablespoons honey Preheat oven to 180°C. Peel onions and boil in salted water to cover for 15-20 minutes or until onions are tender but not falling apart. Cool slightly and take out centres. Mix sweet potato with remaining ingredients. Stuff onions with the mixture. Put onions in baking dish with 3mm water in bottom. Bake onions for 30 minutes. And another: Stuffed Onions (2) 6 large onions 1 1/2 cups fresh breadcrumbs, soaked in 1/2 cup milk 3 eggs, lightly beaten 3/4 cup grated Parmesan cheese 1/4 cup finely ground almonds large pinch ground cloves large pinch sugar 1 egg yolk, beaten with 2 tablespoons milk 6 teaspoons butter Preheat oven to 200°C. Trim tops of onions, but leave root ends intact. Peel onions. In a large saucepan of boiling water to cover, cook onions for 5 minutes. Remove from water, let cool, and cut 2cm off top of each. Scoop out interior, leaving a thin shell. Finely chop tops and interiors. In a medium bowl, combine chopped onion, soaked bread crumbs, whole eggs, cheese, almonds, cloves and sugar. Stir thoroughly. Stuff cavity of each onion with filling, packing it down. Place onions in a buttered baking dish. Brush outside of each onion with egg-milk mixture and top with 1 teaspoon butter. Cover loosely with aluminium foil and bake 1 1/2 hours. I love a little grated or finely chopped raw onion in my mashed potatoes. Some people find it A Bit Much, and for them I'd slightly cook the onions first. Then there's pickled onions, especially the brown ones. I could eat these till the cows come home! Wonderful with sardines or salmon on a sandwich. I like a salad with rings of raw red onion, too. One salad my mother used to make was very plain, but delicious. Simply sliced tomato and cucumber arranged alternatively around a plate, with an onion rings scattered over the top, and vinegar poured over. Better than it sounds! I have often wondered if there's ANY savoury dish that isn't improved with some onion added to it?? Imagine a stew without onion, if you can! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by bubbeskitchen (My Page) on Fri, May 29, 09 at 9:56 This is my recipe as printed in the DOROT cookbook: Baked Onions dellisola Comacina From Renée Adler Aschers Kitchen This is interpretation of the antipasto dish at the restaurant on Comacina in Lake Como, Italy, where Arthur and I had an amazing 4 hour lunch in 1986. They didnt speak a word of English, the food just kept coming and the onions, served as an antipasto were amazing. Through trial and error I came close to replicating them, but atmosphere, well thats another matter entirely. Sigh! Serves: 8 to 10 Prep and cooking time: About 1 hour Ingredients: 8 large yellow onions, of about even size 1 1/2 cups rich beef stock or veal stock reduced to a demi-glacé. Extra virgin olive oil Fresh ground pepper Instructions: 1. Preheat oven to 450 degrees 2. Cut onions in half cross-wise, leaving skin on, trim off roots, and shoot end if too pointy. 3. Lightly oil a shallow, glass, baking dish just large enough to hold onion halves in one layer. 4. Dip cut side of onions in demi-glacé and place cut side down into baking dish. 5. Brush skins with oil 6. Salt and pepper 7. Cover with foil and bake for 20 minutes. Uncover, turn onions, add 1/2 cup of warm water to pan, recover and bake 20 minutes more. Uncover and bake until just tender, test with knife. 8. Remove onions to serving platter. Add a bit of water to reconstitute stock and pore over onions. Do not make too watery. 9. Serve room temperature, or cold o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by pkramer (My Page) on Sat, May 30, 09 at 23:25 BBSTX: The baked onions were a big hit here tonight. I had rave reviews on them and requests for the recipe and to make more! Steak juice for sure. A little bit of onion sweet with a bit of heat from the Tony C. seasonings, all perfect. I served them with grilled ribeyes, bakers and portobellos all done on the grill. The next time I will add some mushrooms to the packets too. Peppi o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, May 31, 09 at 19:36 Once again the Cookalong spurred me to go out of me element in the kitchen this weekend, with good results. First, I made slow cooked onions in the crockpot, with just regular old white onions, some butter, olive oil and white wine and salt. Very easy and yummy! I also added a dash of Penzeys sandwich sprinkle at the end because they seemed just a tad blah to me. It's like a seasoned salt. I used half the finished product in some pasta and the rest is going in the freezer. Then, I made the new red potato and green bean salad with the red onions, recipe posted above. That really is such a beautiful salad with the red onion and green colors. I used all green beans. Last but not least was where I really went out of my element. I made "Spaghetti with Onions" from my "Moosewood Restaurant Lowfat Favorites." I must admit that is a recipe I never would have thought to make, but it called for a cup of milk, which I had in the fridge and needed to use up. It's a very simple recipe with onions, tomato and fennel as the sauce. Both onions and fennel are things I like but only in moderation. The simple combination of those assertive flavors is really, really good, they balance each other well. Spaghetti with Onions from "Moosewood Restaurant Lowfat Favorites" 4 large onions 2 tsp. olive oil 2 tsp. ground fennel (optional, I used 1.25 tsp.) 1 lb spaghetti (I used Ronzoni Healthy Harvest Whole Grain) 1 cup skim milk (I used whole so can't vouch for this with skim) 1 cup canned tomatoes, crushed or coarsley chopped (8 oz. can) I used fire roasted tomatoes 1 tsp. salt or less to taste ground black pepper to taste Bring a pot of water to a boil. As the water boils, prepare the sauce. Slice the onion in half and then slice each half into thin lengthwise strips. Saute the onions and fennel in the olive oil until translucent, will take about 10 min. (Lpink's notes: here's where I used the slow cooker onions, and you could use roasted onions. If you don't have a good non-stick pan you may need to use 1 TBLSP olive oil.) Ease the spaghetti into the boiling water, stir and cover. Cook no more than five minutes. The spaghetti should not be quite done when you take it out. Add the milk and tomatoes to the onions and slowly heat up. If the milk curdles, don't worry. Cover and gently simmer. Add the drained and partially cooked spaghetti to the sauce and cook five minutes more. Stir occasionally until the pasta is al dente and the sauce is smooth. Drizzle in more milk if the sauce becomes too stiff. Add the salt and pepper to taste. Serve immediately. Notes: according to the cookbook, finishing cooking the pasta with the sauce will add some starch and make the sauce creamy. I found that is took more than five minutes to thicken the sauce, more like 10. I also added 1/4 cup grated parmesean/romano mix to the dish. If you make it my way it is by no means low fat, but not hugely fat either. This might be good with some roasted fennel bulb too. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by pat_t (My Page) on Mon, Jun 1, 09 at 8:46 Simplistic and wonderful..... GLORIFIED VIDALIA ONIONS 5 to 6 medium sweet onions 1/2 cup apple cider vinegar 1 cup sugar 2 cups water 1/2 cup mayonnaise 1 tsp. celery seed Finely chop or grate onions. Soak onions in the water, sugar, and vinegar for 4 hours. Drain well. Pat dry. Mix onions with mayonnaise and celery seed. Serve with buttery crackers. Recipe courtesy of Ms. Betty Lees of Savannah, GA. I love baked/grilled onions also. My best friend, Tracy, takes a huge sweet onion and opens it like a flower. Inside, she puts pats of real butter, Worcestershire, and salt & pepper. Baked or grilled (in foil) it is the best steak accompaniment ever. I also tried this one that was previously posted by chery2 over on the Recipe exchange and it was really good. ONIONS AU GRATIN 6 medium yellow onions 1/4 cup butter 1/2 cup beef broth 1/2 cup whipping cream 2 Tblsp. flour 1/4 tsp. salt 1/8 tsp. pepper 1/2 cup shredded Swiss cheese 1/2 cup grated Parmesan cheese Slice the onions into 1/2" thick rings; sauté in butter until tender. Place in a greased 8" square baking dish. In a bowl, stir broth, cream, flour, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. Bake, uncovered, at 350° F. for 25-30 minutes or until cheese is golden brown and mixture is bubbly. Yield: 8 servings. Posted by chery2 at the GW Recipe Exchange. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Jun 2, 09 at 23:57 This retro dip recipe from Ina is always a hit when I make it. We always used the Lipton package and sour cream back in the day....this recipe tops that by a mile or more. Pan-Fried Onion DipCopyright, 1999, The Barefoot Contessa Cookbook, All rights reserved Show: Barefoot ContessaEpisode: Soup Lunch Ingredients 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup good mayonnaise Directions Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Note: I chop the onions as I/we find the sliced ones messy and hard to keep on a chip or off your chin while eating it. Double the recipe for sure...it won't last long. David o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Wed, Jun 3, 09 at 9:10 Did anyone post a recipe for Onion Rings? Did I miss it? I am always searching for a gerat onion ring recipe that has a super crunchy batter - almost a tempura. Do you have a recipe like that to share? Thanks in advance! Alexa o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Jun 3, 09 at 9:33 These all sound so good! Alexa, I don't have a recipe on hand for onion rings, that is, don't remember where I have one, even though I made some way back a year or 2 ago when I bought a deep fat fryer at an estate sale. I'll have to search for the recipe I used. But I was imagining the other day how I could incorporate parmesan cheese into onion rings. I was wondering if I could grate some parm in with the coating for the onion rings, and then fry them as normal. Would it work? In my imagination it would be spectacular! lol. Has anyone tried something like that? Sally o yum! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Wed, Jun 3, 09 at 9:40 Oh Sally - that DOES sound good! What if you just microplaned a dusting of parm over them as they came out of the fryer? THe cheese would melt onto the rings! Alexa o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Jun 3, 09 at 10:38 I love baked onions, much like the recipe bbstx posted. I just cut the onion into 4th or 8ths but not quite through, wrap the foil up, leaving a bit open at the top, drizzle with olive oil and balsamic vinegar, salt and pepper them and bake or grill. Vidalias are particular good for this, but they're all good. So many yummy recipes here, I don't know which to try first, I like pretty much anything with onion in it. As for onion rings, I use Diana's recipe (dlundin) with some small changes by Ann T. Onion Rings =========== Adapted from a recipe Posted by Diana (Dlundin) Onion rings 3 cups buttermilk 2 cloves of garlic 2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings 3 cups unbleached all purpose flour salt black pepper cayenne pepper Canola Oil For onion rings: Pour buttermilk into large bowl. Puree the garlic cloves on a microplane and add to the buttermilk. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour with salt, pepper and cayenne. Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings. Very yummy and not too heavy with batter, they're delicious. Annie o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by craftyrn (My Page) on Wed, Jun 3, 09 at 11:51 Here's another one from Ina Garden-- a T & T in our family. Diane's Home Cookin Chapter: Dips,savory Barefoot Contessa Pan-Fried Onion Dip ===================================== Makes two cups. 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, room temperature 1/2 cup sour cream 1/2 cup good mayonnaise . Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Source: The Barefoot Contessa Cookbook by Ina Garten Crown o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Wed, Jun 3, 09 at 16:00 OOOH some really good recipes here. Ann o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Wed, Jun 3, 09 at 16:38 Here is a recipe from Steve Raichlen's "How To Grill" BBQ cookbook. Excellent summer side dish with your favourite BBQ meat! Country Style BBQ Onions 8 medium Vidalias 1 Can Bush country style baked beans 1/4 Cup dark brown sugar 1/2 Cup BBQ sauce 1/2 Stick (4 TBSP) butter cup in 8 pieces, room temp 2 strips cooked bacon cut into 8 pieces of 2" each fresh ground black pepper Peel the onions. Carefully hollow out the onions leaving the base in tact. Chop the onion pieces you hollowed out and mix with the baked beans, brown sugar and BBQ sauce. Spoon mixture into the onions and top with the butter and bacon. Sprinkle with pepper. Grill onions on the grill using indirect heat and medium heat (350 degrees) for 40-60 minutes or until golden brown and tender. Notes: I use my own cheater BBQ baked bean recipe instead of Bush beans. I often add some chipoltes in adobo sauce to the beans instead of BBQ sauce. Super served with pork tenderloin, ribs or chops. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Wed, Jun 3, 09 at 16:58 Oh boy, there sure are some great recipes. It's funny, I love cooked onions but don't like them raw. I bought some vidalia onions for the challenge and now I have to decide what to do with them. Hmmmm... what a lot of great choices. Davids dip is calling me, then again I haven't made onion rings in a long time. Chase your bbq onions sounds good and the Bush's were on sale recently so the pantry is stocked. hmmm.. Sharon did start it off with a bang with that quiche and quiche is one of my favorite things in the world. Ann's creamed onions struck a cord early on in the thread....... oh my.....But, hey, that's what's great about these threads, the wealth of recipes can keep us going for a long time. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Wed, Jun 3, 09 at 18:20 I'm waiting for Doucanoe to post her recipe, yum. LindaC - here is your blue cheese recipe - we love it! LINDA C'S BLUE CHEESE MARINATED ONIONS Slice 4 sweet onions into a bowl and separate into rings. Mix: 1/2 cup EVOO 2 T fresh lemon juice 1 tsp salt ( I omit that!) 3 oz crumbled Maytag Blue cheese Mix and pour over onion rings and refrigerate for at least 8 hours....stirring occasionally. Here are some more of my favorites. Posted by: Cindy_Mac (My Page) on Sat, Nov 2, 02 at 21:25 This onion pudding is rich & delicious. SWEET ONION PUDDING 1 cup whipping cream 3 ounces shredded Parmesan cheese 3 large eggs, lightly beaten 1 1/2 tablespoons all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt a little freshly grated nutmeg 1/4 cup butter 3 medium sweet onions, thinly sliced STIR together first 3 ingredients in a large bowl. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside. MELT butter in a large skillet over medium heat; add onion, and cook, stirring often, 30 to 40 minutes or until onion is caramel colored. Remove onion from heat. STIR onion into egg mixture; spoon into a lightly greased 8-x8-inch baking dish. BAKE at 350° for 30 minutes or until set. (Adapted from November 2000 Southern Living) Sorry that I don't remember the source for this recipe, I think its really good! BLUE CHEESE ONION GRATIN 2 large Spanish onions (about 1 pound) 6 ounces blue cheese, broken into pieces 6 tablespoons unsalted butter, at room temperature 2 teaspoons worcestershire sauce 1/2 teaspoon dried dill weed Freshly ground pepper Slice onions and place evenly in buttered 9x13 baking dish. Mix remaining ingredients together and spread evenly over onions with a spatula. Bake at 425 for 20 minutes, then broil briefly until top is browned and bubbly. (Watch carefully to avoid burning.) Yield 4 servings o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Jun 3, 09 at 19:19 Here's a recipe that I've made over the last 30 yrs. It's not fancy, just a simple family casserole type of thing. You can make the topping from scratch, using a drop biscut recipe, just add extra milk for more of a batter consistancy. HAMBURGER DELUXE 1# hamburg 4 med.onions, sliced thin 2 Tbl. butter 1 tsp salt 1 tsp pepper Brown the above well. Stir in: 2 Tbs flour 1 Tbs Worcheshire sauce 1 8 0z can of mushrooms undrained 1 1/2 C strong beef stock or bullion Bring to a boil and simmer about 5 min. Meanwhile combine: 2 C baking mix (Bisquick is what I always use) 1 C Milk Transfer the meat mixture to a 3 qt casserole and drop the dough by spoonfuls over the top, it will even itself out as it bakes. Bake at 425 degrees for about 25 minutes, then, top with: 8 oz sour cream 1/2 C shredded cheddar cheese Return to oven until cheese melts. I also do a variation of this omitting the mushrooms and stirring in a pkg of taco seasoning, Use a cornbread mix for the topping. Nancy o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Jun 4, 09 at 9:43 Dh and I went to a dinner at an Hispanic friend's house one time. They were grilling lots and lots of meat, which they enjoyed but I passed on. But, they also grilled whole onions wrapped in foil, I think, but I didn't see exactly how they did the onions. When served we were instructed to squeeze lime juice over the onions. They were delicious! So, for those of you that bake or grill your onions, try squeezing lime juice on them. It's going to be hot here this weekend, so I don't think I'll be baking onions, unless I decide to bake bread. Hey, maybe I should make onion bread! Sally o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sat, Jun 6, 09 at 19:08 I made the baked onions that BBSTX posted. Yummy juice. Baked onions o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Sat, Jun 6, 09 at 20:53 Sally's post about making the onions and bread reminded me of this recipe which is SO GOOD! It is supposed to be cool here the middle of the week, so I may just have to make a loaf. ****************************************************** Braided Onion Loaf From Annie on the CF This makes one giant (18-inch) braid, or make two smaller loaves, if you like. Soft and tender, rather than crisp and chewy, it's a nice addition to a dinner breadbasket. Dough 3/4 cup (6 ounces) hot-from-the-tap water 1/2 cup (4 ounces) milk 4 1/4 cups (18 1/2 ounces) unbleached all-purpose flour 1/4 cup (1 3/4 ounces) sugar 1 1/2 teaspoons salt 2 teaspoons instant yeast 1/4 cup (2 ounces) butter or vegetable oil 1 egg Filling 1/4 cup (2 ounces) butter, melted 2 cups (8 ounces) finely chopped onions, OR 1/2 cup (1 1/2 ounces) instant minced onions 1 teaspoon garlic powder OR 1 tablespoon fresh minced garlic 1 teaspoon paprika Topping 1 egg yolk mixed with 1 tablespoon water 3 tablespoons poppy, sesame, caraway or mixed seeds Manual Method: In a medium-sized mixing bowl, combine all of the dough ingredients, stirring till the mixture starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen. Mixer Method: Combine the ingredients as directed in the previous paragraph, using a flat beater paddle or beaters, then switching to the dough hook(s) and kneading for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 1 to 1 1/2 hours, till it's puffy though not necessarily doubled in bulk. Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle. Filling: In a medium-sized saucepan, sauté the onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, then stir in the paprika. Set it aside. Assembly: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18 x 12-inch rectangle, and cut it lengthwise into three 18 x 4-inch strips. Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges, then roll into logs, sealing the ends. This is a very extensible (stretchy) dough; the logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length. Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Beat the egg yolk with 1 tablespoon water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice. Bake the braid in a preheated 375°F oven for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200°F or higher. Remove the bread from the oven, and allow it to cool somewhat before serving. Yield: 1 large loaf. Note: This could easily be made into two smaller loaves. When you make your original cuts in the dough, simply make one additional crosswise cut, so you have six 9 x 4-inch rectangles (instead of three 18 x 4-inch). Proceed as directed above, making two loaves. You may want to reduce the baking time slightly. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by loves2cook4six (My Page) on Sun, Jun 7, 09 at 8:20 No recipe - yet - but last night at a party we had the most delicious pizza with carmelized onions, basil and goat cheese on a thin crust. Yumm! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, Jun 7, 09 at 8:22 I also made bbstx's baked onion recipe and served it with grilled steak last week. It was delicious. Lots of recipes I'd like to try on this thread. I forgot to post this one, which I like to serve with baked ham. GLAZED BERMUDAS 6 Bermuda onions, peeled 2 Tbs. butter or margarine, melted 1/4 cup honey 1/2 tsp. paprika 1/2 tsp. salt 1/4 tsp. pepper 3 Tbs. water Halve onions and put cut side up in large casserole with cover. Combine remaining ingredients; pour over onions. Cover and bake in moderate oven (350 degrees) for 1 1/2 hours, or until cooked, basting with sauce. o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Jun 7, 09 at 15:31 Caliloo, I copied and pasted that bread recipe. I don't know if I'll try it today, since our predicted high is 98 degrees, but I do want to try it sometime. It looks so good! I haven't done it yet, but I'd decided to roast some potatoes and onions on the grill today, with some rosemary. I've harvested all three today, so I'm ready to use them. I don't know exactly how I'm going to do it, but I'm thinking of wrapping the onions and potatoes in foil with sprigs of rosemary, then putting them on the grill to roast. I may parboil the potatoes first, but I don't know if that's necessary. I don't know what else we'll have. I'll let y'all know. Sally o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Jun 7, 09 at 16:15 The onion cookalong is this weekend ? Yikes !!! Best I'll be able to do is order onions on my "order in" pizza LOL Hope to be back in the swing of things this week. Sally, I do onions and potatoes on the grill all the time. No need to parboil just half or quarter them, depending on size, drizzle with olive oil, add a bit of salt and pepper and some fresh rosemary. Wrap in foil, wrap twice, and place on medium heat for a half hour or so. Turn occasionally. YUM! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Jun 7, 09 at 19:39 Well I'm just squeezing under the wire with my cooked entry from today. I intended to use bbstx's baked onion recipe as it would go nicely with the fish and other vegetables I had planned for our dinner. But when I looked for my two onions....they had somehow turned into only one onion....and when I started to open the one onion, it had turned black inside from the heat here recently. Soooo....I scrounged in the bottom of the fridge crisper and found three assorted sizes of spring onion with new bulbs attached. So that's what I used, together with some sliced leek. Oh it was very good! I'm definitely going to bake these again, but with full sized onions. The juice was delicious and I can imagine how well it would also go with a steak. So thanks bbstx for a good and simple idea. I love to bake a whole lunch in my little toaster oven, as I did today. I didn't have any of that spice mixture you mentioned so I used garlic powder and a bit of Hungarian paprika. Tasty! SharonCb o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by starlightfarm (My Page) on Mon, Jun 8, 09 at 0:49 I just wanted to thank bbstx for the Baked Onion recipe!! I prepared it this weekend for a big family lunch and everyone LOVED it! I had a huge bag of fresh off the farm Vidalia onions that a friend gave me (just visted her sister in GA).... they were delicious. Thanks so much! o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 8, 09 at 8:08 Good job everyone, we now have some really good onion recipes to enjoy. I just drew a name...... Annie1992...your turn to pick our next star ingredient! I have to work today but will check soon as I get home and will then set up the next thread. Nancy o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jun 8, 09 at 9:56 Sharon, I hadn't seen your post, but I did almost exactly that! The only difference was that I wrapped it up in some Swiss Chard leaves, then wrapped it in foil. The chard turned out to be a mistake, because it, well, charred, (charred Chard). I quartered the potatoes, the onions were already small (disappointing harvest) and I put in some rosemary and a bay leaf and a clove of garlic. I served it in a bowl with fresh tomato wedges. The entire meal, with the exception of the garlic and the salt and pepper was home grown. It turned out very good, but Jerry didn't like the pieces of rosemary twigs, and I didn't blame him. Next time, and there'll certainly be a next time for this simple dish, I'll take the time to separate out the rosemary twigs before serving, but I was too lazy. I forgot to post last night. Jerry took some pictures but hasn't downloaded them yet. Sally o RE: Cookalong #10 ----- ONIONS!!! 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 10:14 Wow, my turn? And I didn't even get to post a picture of my grilled Vidalia onions, although I did have them yesterday. Ashley still has my camera, so I can't take pictures, but I just drizzled with olive oil and balsamic, salt and pepper and grilled them wrapped in foil. I did try the strawberry balsamic that Sherry gave me on one of them, and some lemon infused olive oil on another but the flavors were not particularly compatible, LOL. Not bad, but the others were better without the competing strawberry or lemon flavor. Hey, I just had to try, LOL. So the next ingredient? Because I have so many of them and they're such a constant source of protein, I choose eggs. Annie o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jun 8, 09 at 18:33 Here's the link to the next Cooalong... Eggs Here is a link that might be useful: Cookalong #11 ---- Eggs o RE: Cookalong #10 ----- ONIONS!!! clip this post email this post what is this? see most clipped and recent clippings * Posted by carrie2 (My Page) on Tue, Jun 9, 09 at 18:34 I've made something a few times that has turned out well. The first time I made it with refreshed leftover mashed potatoes, but fresh mashed potatoes work to. I spread the mashed potoatoes into a flat baking dish. Then I halve and thinly slice onions and simmer them in heavy cream until they are soft and sweet. Then spread the onion mixture over the potatoes, sprinkle with a little parmesan and bake at 350 until the potatoes are hot. It's a good accompaniment to roasted meats. o RE: Cookalong #10 ----- ONIONS!!! 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 21:54 I had to work this weekend so I missed cooking with y'all. Diana's onion ring recipe is my go to one since she shared it and I'v made several of the baked/grilled versions over the years too. I'll be adding one of these to my menu in the next week or two. Thanks for another great collection of recipes! David o RE: Cookalong #10 ----- ONIONS!!! 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 A recipe I wanted to contribute, but didn't because the leeks aren't the "star", but it just isn't the same without them, so sorta, kinda?: Braised Lamb Shanks with Fennel, Tomatoes, Turnips and Carrots Bon Appétit : March 1998 yield: Makes 6 servings The shanks need to marinate overnight, so plan ahead. Uncork a spicy Syrah, Pinot Noir or Merlot to go with dinner. Ingredients Topping 1/2 cup chopped fresh parsley 1 tablespoon grated lemon peel 1 tablespoon grated orange peel 1 tablespoon minced garlic 1 teaspoon drained green peppercorns in brine, coarsely chopped Lamb 1 14 1/2-ounce can low-salt chicken broth 1 14 1/2-ounce can beef broth 1/2 cup plus 1/3 cup dry red wine 2/3 cup red currant jelly 2 teaspoons herbes de Provence 2 teaspoons red wine vinegar 3 garlic cloves, minced 6 lamb shanks (each about 1 pound) 3 tablespoons olive oil 1 pound plum tomatoes, each cut into 4 wedges, seeded 2 large turnips, peeled, cut into 3/4-inch-thick wedges 2 large fennel bulbs, each cut into 4 wedges 3 large carrots, peeled, cut diagonally into 3/4-inch-thick slices 1 cup chopped leek (white and pale green parts only) 1/4 cup (1/2 stick) butter 1/3 cup all purpose flour 1 tablespoon tomato paste Preparation For topping: Mix all ingredients in medium bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.) For lamb: Whisk chicken broth, beef broth, 1/2 cup wine, 1/3 cup currant jelly, herbes de Provence, vinegar and garlic in large glass baking dish to blend. Add lamb shanks; turn to coat. Cover and chill overnight, turning occasionally. Preheat oven to 325°F. Remove lamb from marinade; reserve marinade. Pat lamb dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add lamb; cook until brown on all sides, about 8 minutes. Transfer to large roasting pan. Add all vegetables to roasting pan. Pour reserved marinade into same skillet. Bring to boil, scraping up any browned bits. Pour over lamb. Cover; bake until lamb and vegetables are very tender, turning occasionally, about 2 hours. Using slotted spoon, transfer lamb and vegetables to large serving bowl. Tent with foil. Spoon fat off top of cooking liquid. Melt butter in heavy large saucepan over medium-high heat. Add flour. Stir until golden, about 5 minutes. Whisk in cooking liquid. Add 1/3 cup wine, 1/3 cup jelly and tomato paste. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 10 minutes. Season with salt and pepper. Spoon sauce, then topping, over lamb and vegetables

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.