This recipe came from a family friend and they are not your regular baked beans. Angie made these beans and the whole family has been waiting for the recipe. Well here it is. This could easily be “your special” dish they ask for over and over again. So simple, for how delicious it is. This recipe is a must try for sure…..I would love to hear your comments after you make these.
Preheat oven to 350°.
Now wait for the raves.
This recipe really has no seaweed in it, but it resembles the look of seaweed. Although I am not a big fan of sauerkraut it has no taste of sauerkraut. It was recently brought to the house as a side dish and it was delicious. The recipe is in the Grace Methodist Cookbook of Parksley, Va. Great take along dish. Take the recipe with you, ’cause you will be asked for it.
This is a fast salad to make. And it goes great at BBQ’s and picnics. It is very colorful also, besides being tasty. It might be the dish you take along next time, even if you haven’t tried it before.
If you want to use a food processor to do the shredding (not too fine for the cabbage) is makes it even faster.
I know this sounds sort of weird, but it was delicious. I made it tonight to go along with the Mexican theme. Served it with blue corn tortilla chips. Everyone loved it. At first when I tasted it out of a spoon (no chips) I wasn’t sure about it. Then with the chips is was out of this world. Can’t wait to make this for all my friends. I know they have never tasted anything like it before. It came from a Southern Living magazine, July 2010. But I made some modifications to it. It was a big hit tonight (all gone).
This is such a simple recipe to put together. And that basically that is all you do. Just assemble your ingredients first then blend and chill. It’ s likely that you have all the ingredients at home most of the time. Check your pantry shelf and bring in the ingredients you don’t already have. You will always have this wonderful tapenade at your fingertips. It is elegant and delicious.
Putting dips and sauces in attractive serving dishes really really can set the mood you are trying to create I think plain white serving pieces for the hors d’oeuvres or appetizers are great. It is all in how attractive you choose to make it look. Try low sided bowls when you can so guests can more easily see what you have offered. Make designs with veggies on a plate, straighten all the crackers in holder or plate ( nicely arranged). Always provide a spreader if needed. And napkins and small plates. All these things you can easily have in your pantry. Try to use real plates, instead of plastic or paper. Well Di, I think you can guess , this a GREAT recipe in my book Here goes…..
Drain oil off anchovies and add enough live oil to make 1/3 cup and pour through hole in processor lid whie blending.
Chill and serve with white corn chips, or any cracker, bread piece and so on and so on. Pretty much this delicious recipe is very versatile. You will make it time and time again. Thanks Di.
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Crepes are so versatile because they can be layered, stuffed, and flavored in oh so many ways. Bet you don’t get these too often when you are invited over to dinner. Well surprise your guests with these simple crepe recipes that you can freeze and thaw to use for anything your heart desires. Be it a breakfast, brunch,main course or dessert. They can all be made ahead of time and frozen. I love this kind of recipe. You can pull it out of the freezer and always have something on hand. That’s me, last minute mama, but also unexpected and elegant. Below I am going to pass on Renny Dalring’s (author) technique and recipes. I promise you will always have some of these in the freezer.
I know this looks like a lot of reading, but I’m just explaining the technique etc. Crepes are really so simple to make. And you can fill them with just about anything.
1. With a rotary beater, beat ingredients (recipes follow below) until they are blended. Refrigerate batter for 1 hour
2. Remove batter from refrigerator and stir it if it has separated. Add a little water if the batter has thickened.
3. Crepes are made over a moderately high heat. Heat pan and butter it with a napkin or paper towel. Wipe off any excess butter. Pan should be very hot, but butter should not brown.
4. Lift pan off heat. With the other hand, pour about 1/8 cup of batter into pan. Quickly tilt and turn the pan so that the bottom is completely covered with batter. Pour any excess batter out.
5. Place pan back on the heat and continue cooking the crepe for about 45 seconds or until top is dry. Turn and cook the other side for about 15 seconds. Remove crepe onto a platter.
6. Heat and grease pan and start again from step 3.
You can use an omelet type frying pan or skillet about 6 to 10″ wide, depending on the size of crepe you are making. It should have rounded sides. It should be a good quality pan, heavy but not too heavy. Teflon coated pans work well.
The important thing is that the pan must be hot when the batter is poured. It must then be tilted and turned immediately to cover bottom with a thin layer of batter.
For more tender crepes. allow the batter to stand in the refrigerator for at least 4 hours; overnight is good too, If the batter thickens add a little more water and stir.
Batter made with half milk and half water will e slightly thinner and lighter. Batter made with all milk will have slightly more body.
Here goes with some delicious recipes.
You can freeze unfilled crepes between wax paper.
SOUR CREAM CREPES
Makes 16 7-inch crepes.
CREPES WITH ORANGE AND WALNUTS
Make crepes as directed in Technique above.
CREAM CHEESE CINNAMON CREPE (filling for 16 7- inch basic crepes)
Note: These freeze wonderfully. Defrost before reheating. Crepes can be made and filled 2 or 3 days before serving. Store in refrigerator until ready to serve.
CREPES with EGGPLANT AND SWISS CHEESE (need 12 7 inch basic crepes)
NOTE: This entire dish can be assembled earlier in the day and heated at eh time of serving.
I hope you enjoy these recipes. I try to make life easier by bringing in some “do ahead” (yet elegant) recipes. Just having the basic crepes in the freezer, you are ahead of the game. You have the beginnings of a great meal, dessert, or appetizer. Use your imagination. They can be filled with leftovers and heated in a buttered skillet or baked in a moderate oven. Surprise everyone with your new culinary ideas.