I'll share my recipe, if you'll share yours, April 16, 2012

14 years ago

Traditional ANZAC Biscuits

Anzac Day is a national day of remembrance in Australia and New Zealand, commemorated by both countries on 25 April every year to honour the members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli in the Ottoman Empire during World War I. It now more broadly commemorates all those who died and served in military operations for their countries.

Allrecipe.Au

Enjoy this traditional recipe on ANZAC Day - or any day of the year. ANZAC biscuits are easy to make, taste good, and are good for you.

Ready in 30 minutes

Ingredients

Serves: 24

1 cup rolled oats

1 cup plain flour

3/4 cup white sugar

3/4 cup dessicated coconut

125 g butter

1 tablespoon golden syrup

1 teaspoon baking soda

2 tablespoons boiling water

Preparation method

Preheat oven to 180 degrees C.(350 F)

Grease a biscuit tray.

Mix oats, flour, sugar and coconut together.

In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.

Add butter mixture to the dry ingredients. Drop the mixture by teaspoons on greased biscuit tray.

Bake for 12-15 minutes.

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Comments (6)

Jasdip
14 years ago
I would replace the cilantro with parsley

Roasted Chicken Thighs and Yukon Gold Potatoes (Fine Cooking)

3 Tbs. unsalted butter, softened
1 Tbs. minced peeled fresh ginger
1 Tbs. finely grated lemon zest
2 cloves garlic, minced
1-1/2 tsp. ground coriander
1-1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper
2 Tbs. coarsely chopped fresh cilantro
8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
2 medium Yukon gold potatoes (12 oz.), each cut into 8 wedges
1 lemon, ends trimmed and cut into quarters

Heat the oven to 425F.

Stir together the butter, 2 tsp. of the ginger, 2 tsp. of the lemon zest, half the garlic, the coriander, the cumin, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.

In another small bowl, stir together the cilantro, the remaining ginger, lemon zest, and garlic to make the gremolata garnish. Set aside.

Smear the butter mixture under the skin of the chicken thighs. Arrange the chicken skin side up on one end of a large rimmed baking sheet. Sprinkle lightly with salt. At the other end of the baking sheet, toss the potatoes and lemon wedges with 1/2 tsp. salt and 1/4 tsp. pepper and spread into a single layer.

Roast for 20 min. Baste the chicken with the pan juices using a brush, and flip the potatoes and lemon with a spatula. Continue to roast, basting the chicken and flipping the potatoes every 10 min., until the chicken and potatoes look crisp and deeply golden, about 30 min. more.

Stir the potatoes and lemon, transfer to a serving bowl with a slotted spoon, and gently stir in half of the cilantro gremolata. Baste the chicken and transfer with tongs to a serving platter, sprinkle with the remaining gremolata, and serve hot.
glenda_al
14 years ago
My tried and true tomato pie

Tomato Pie

3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel.
9 inch pie shell, slightly browned, bottom pricked and egg wash.
1/2 onion thinly slicked (much better if you caramelize)
2 cups Italian cheese grated or cheddar will work
3/4 cup mayonnaise
1/3 cup chopped fresh basil
1/4 tsp garlic powder
1/8 tsp Italian seasoning
Place onions, then tomatoes, then top with basil in pie shell.
Mix together mayo, cheeses, garlic and italian seasoning.
Spread over pie
Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated.
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I made these for dinner last nite and used bone-in, skin-on breasts. DH couldn't say enough about them. Just loved them. So much that he thought they deserved a glass of wine, and he doesn't drink! Once in very long while he will have a glass of wine, when the meal is special. So we did. This is out of yesterday's local paper. Grilled Chicken Thighs in Hot and Sour Glaze (The Record) 10 to 12 skinless chicken thighs (your choice of bone-in or boneless) 15 ml (1 tablespoon) vegetable oil 1 or 2 cloves garlic, finely chopped 125 ml (half a cup) dry red wine 30 ml (two tablespoons) soy sauce 15 ml (one tablespoon) wine vinegar 5 ml (one teaspoon) hot sauce (adjust amount to taste) Heat the grill or barbecue. In a frying pan, heat the oil on medium-high and brown the meat several pieces at a time. Set aside on a plate and do the next batch until all are done. Throw the chopped garlic into the hot oil, it will quickly turn to a pale gold. As soon as it does, pour in the wine, soy sauce, vinegar and hot sauce. Stir as it sizzles and let it boil for a few moments, then turn off the heat. Pour the sauce into a small bowl, saving about 3 tablespoons for your final glaze. With a fork, pierce the chicken meat in several places. Then use a brush or small spoon to cover the meat with the remaining sauce. There will be some left over. Arrange the chicken thighs on a baking sheet under the grill in your oven, or on your barbecue, and grill another 10 to 15 minutes or until well browned. Every few minutes, brush more sauce onto the chicken. Arrange cooked chicken on a serving dish and brush the rest of the sauce on top. Makes 2 large servings, with leftovers for next day.
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I'll share my recipe, if you'll share yours, April 26, 2012
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I love the Auntie Ann soft pretzels and always treat myself to one when I find them. Here is a copy cat recipe for them. Auntie Anne's Pretzels: Copycat Recipe Makes 12 Adapted from Food Network 2 cups milk 1 1/2 tablespoons (2 packets) active dry yeast 6 tablespoons brown sugar 4 tablespoons butter, melted 4 1/2 cups flour 2 teaspoons fine salt 1/3 cup baking soda 3 cups warm water Coarse salt 8 tablespoons butter, melted in a shallow dish Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110Ã¯Â¿Â½. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450Ã¯Â¿Â½. Divide dough into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Serve with cheese sauce. For Garlic Cheese Sauce: (A Yammie original) 3 tablespoons butter 3 tablespoons flour 3 cloves minced garlic 1 cup milk 1/8 teaspoon smoked paprika a pinch cayenne pepper 8 oz. cheddar cheese, shredded (Not pre-shredded. Do it yourself.) In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave. Auntie Anne's Pretzels: Copycat Recipe with step by step pictures
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Glad you have your 'puter back, Luckygardnr! Paula Deen has a similar recipe for the bacon crackers except she puts a tsp. of Parmesan cheese on the cracker and then wraps in bacon. Harry would really like those apples, Jasdip. I'll have to try them. Should that be 375 degrees? I'm making this for dinner tonight to test it before I make it for next Monday's brunch. I've had the recipe forever. Got it from another site that had great forums. Chicken-Pecan Quiche (DebbieD/Alabama) 1 c. flour 1 c. (4 oz.) sharp Cheddar cheese, grated 3/4 c. pecans, chopped 1/2 tsp. salt 1/3 tsp. paprika 1/3 c. vegetable oil Combine first 5 ingredients in a medium bowl; stir well. Add oil. Stir well. Firmly press mixture in bottom and up the sides of a 9" deep-dish pie plate. Bake at 350 for 12 minutes. Cool completely. 1 c. sour cream 1/4 c. mayonnaise 3 large eggs, lightly beaten 2 c. cooked chicken, finely chopped 1/2 c. (2 oz.) sharp Cheddar cheese, grated 1/4 c. minced onion 3 drops hot sauce (optional) 1/4 c. pecan halves Combine sour cream and next two ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 c. cheese, onion and hot sauce. Pour into prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 minutes or until set. Let stand 10 minutes before serving. Yield: 8 servings. Note: You can substitute any deep-dish pie crust. Just sprinkle the bottom of the crust with 1/2 c. shredded cheese and add the whole cup of cheese and pecans to the chicken-sour cream mixture. Prebake the pie crust 10 minutes.
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User
14 years ago
Here is a good one, I think I have tried this recipe before.

Corn Dogs

Ingredients

1-1/2 c all purpose flour
1 c plain cornmeal
2 tbsp sugar
1 1/2 tsp baking powder
1/2 teaspoon baking soda
1 tsp salt
1 egg
1 1/3 c milk
8 weenies
8 wooden sticks

Instructions

.Fill deep fryer with vegetable oil and heat to 375 degrees.

.In a medium bowl, add 1 cup flour, cornmeal, sugar, baking powder, baking soda, and salt together and mix until well combined. Add in milk and egg and stir well until smooth and well blended. Set aside.

.Place 1/2 cup flour in a shallow dish or pie plate. Skewer each weenie on a wooden stick, then roll in flour, gently shaking off the excess.

.Fill a tall drinking glass with corn dog batter.

.Dip each weenie into glass of batter while holding the stick, until completely submerged, slowly pull out of batter and carefully lower into hot oil. Fry until golden brown.

.Drain on paper towels.

To freeze: Place fully cooked corn dogs on wax paper lined baking sheets and place in freezer until frozen hard (A few hours). Remove and place in zipper seal bags before returning to freezer. Reheat in oven or microwave.
WalnutCreek Zone 7b/8a
14 years ago
The recipe for Corn Dogs is from Christy Jordan's Southern Plate Blog which Christy shared today.

Here is a link that might be useful: Christy Jordan's Southern Plate
User
14 years ago
Sorry, I forgot to write that in.
glenda_al
14 years ago
Love corndogs, but just can't eat them those wooden sticks

I'll share my recipe, if you'll share yours, April 16, 2012

Comments (6)

Jasdip

glenda_al

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User

WalnutCreek Zone 7b/8a

User

glenda_al

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