All Things Food

[Sarojaede]

Tasty and easy if you like Blue Cheese.


Butternut Squash With Blue Cheese

1 Butternut Squash
Crumbled Blue Cheese


1. Cut the Butternut squash in half.

2. Scoop out the seed and the strings.

3. Cut the squash into wedges; toss in a bowl with melted butter, salt and pepper.

4. Place wedges on a baking sheet and roast at 400˚F for about 1 hour, turning occasionally until golden.

5. Sprinkle with crumbled Blue Cheese or chunks of Blue Cheese.

6. Heat in the oven until cheese melts slightly.

 

[bobsgirl]

Apple Pie Baked in a Paper Bag

3-4 large cooking apples (4 cups)
1/2 c. sugar
2 Tbsp. flour
1/2 tsp. nutmeg
2 Tbsp. lemon juice
1 unbaked pie shell

Pare, core & quarter the apples. Halve each quarter. Set aside in large bowl.

Combine sugar, flour & nutmeg. Sprinkle over apples and toss to mix well. Spoon apples into pie shell. Drizzle lemon juice over apples.

Topping:
1/2 c. sugar
1/2 c. flour
1/2 c. butter
2 Tbsp. cinnamon

Mix sugar, flour & cinnamon. Cut in butter to form coarse crumbly mixture. Sprinkle topping over apple mixture in pie shell. Slide pie into a large brown paper grocery bag. Fold open end of bag over twice, fasten with paper clips. Place on large baking sheet. Bake at 425 degrees Farenheit for 70 minutes. Remove baking sheet from oven, split paper bag open and remove pie. Cool on wire rack. This is delicious served warm & even better with ice cream.

 

[Sarojaede]

Roasted Tomatoes on the Vine

Bunch of ripe cherry tomatoes on the vine
Olive oil
Toasted peasant bread
Garlic
Salt
Pepper

1. Leave tomatoes on the vine and rinse to remove any dirt or residue.

2. Preheat oven to 375˚.

3. Coat tomatoes with olive oil.

4. Place tomatoes in an ovenproof dish.

5. Roast tomatoes for 8 to 10 minutes, until skins begin to pucker.

6. With a butter knife, split the warm tomatoes and smear onto toasted peasant bread rubbed with garlic and drizzled with olive oil.

7. Season with salt and pepper.

 

[bobsgirl]

Roasted Tomatoes on the Vine

Bunch of ripe cherry tomatoes on the vine
Olive oil
Toasted peasant bread.
Garlic
Salt
Pepper

1. Leave tomatoes on the vine and rinse to remove any dirt or residue.

2. Preheat oven to 375°.

3. Coat tomatoes with olive oil.

4. Place tomatoes in an ovenproof dish.

5. Roast tomatoes for 8 to 10 minutes, until skins begin to pucker.

6. With a butter knife, split the warm tomatoes and smear onto toasted peasant bread rubbed with garlic and drizzled with olive oil.

7. Season with salt and pepper.

That sounds amazingly good. So simple but what flavors!

 

[Sarojaede]

It is amazingly good, especially in the summer when you can get fresh tomatoes.

You can do the same with larger on the vine tomatoes, but have adjust the recipe or user fewer larger tomatoes.

 

[Sarojaede]

MWY-- This is a food question for you.

http://www.loumalnatis.com/

Would this be a good place to order a Chicago Deep Dish Pizza from if I wanted to have one shipped to my neck of the woods?

 

[poppy1963]

Tasty and easy if you like Blue Cheese.


Butternut Squash With Blue Cheese

1 Butternut Squash
Crumbled Blue Cheese


1. Cut the Butternut squash in half.

2. Scoop out the seed and the strings.

3. Cut the squash into wedges; toss in a bowl with melted butter, salt and pepper.

4. Place wedges on a baking sheet and roast at 400˚F for about 1 hour, turning occasionally until golden.

5. Sprinkle with crumbled Blue Cheese or chunks of Blue Cheese.

6. Heat in the oven until cheese melts slightly.

Yum...this sounds delicious! I may have to make it tomorrow!

 

[poppy1963]

Here is a favorite fall recipe of mine from The Pampered Chef. I use a bit more Dijon (perhaps an extra teaspoon) and an extra 1/2 cup of the cheese to put on top of the pie before I put it in the oven. Delicious!

Zucchini Deep Dish Pie
Ingredients:

Crust

1 package (8 ounces) refrigerated crescent rolls

2 teaspoons Dijon mustard


Filling

4 cups thinly sliced zucchini (3-4 small)

1 cup coarsely chopped onion

2 tablespoons butter or margarine

1 garlic clove, pressed

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons snipped fresh parsley

2 eggs

2 cups (8 ounces) shredded mozzarella cheese


Directions:

Preheat oven to 375°F. For crust, unroll crescent dough; separate into triangles. Arrange evenly in Deep Dish Baker with points toward the center. Using lightly floured Baker's Roller™, roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.

For filling, slice zucchini using Ultimate Slice & Grate fitted with adjustable thin slicing blade. Coarsely chop onion using Food Chopper. Melt butter in Family (12-in.) Skillet over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper 4-5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley.
Whisk eggs in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly. Bake 25-30 minutes or until center is set and crust is golden brown. Cut into wedges to serve.

Yield: 8 servings
Nutrients per serving: Calories 280, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 85 mg, Carbohydrate 16 g, Protein 12 g, Sodium 650 mg, Fiber 1 g

©The Pampered Chef, Ltd. 2003
www.pamperedchef.com

 

[midwestyankee]

MWY-- This is a food question for you.

http://www.loumalnatis.com/

Would this be a good place to order a Chicago Deep Dish Pizza from if I wanted to have one shipped to my neck of the woods?

Yes, it's an excellent source. I've sent these to family on occasion. My only reservation is that I don't care for their sausage pizza but all the others are great. There are a couple of Malnati's near where we live, but since there's a Gino's even closer, we tend not to go to Lou's very often. But it's an excellent example of Chicago pizza and I would not hesitate to order from them.

 

[silverwhisper]

i think it's a function of being partially hung over and tired, but in a thread like this where i should be going hog wild, i'm finding myself strangely not that interested.

that's not good b/c that usually means i'm coming down w/ something. :\

ed

 

[Sarojaede]

Yes, it's an excellent source. I've sent these to family on occasion. My only reservation is that I don't care for their sausage pizza but all the others are great. There are a couple of Malnati's near where we live, but since there's a Gino's even closer, we tend not to go to Lou's very often. But it's an excellent example of Chicago pizza and I would not hesitate to order from them.

Thanks MWY. I figure if I can't get to Chicago all that often to get a deep dish, I'll just bring some Chicago to me. Besides, Rev has never had a Chicago deep dish pizza. So, I have to remedy that, soon.

 

[lost5pints]

Here's One From My Collection

Tortellini(or any pasta) in heavy cream sauce

Tortellini noodles(your choice)
heavy whipping cream
grated parmisan cheese
Garlic minced or chopped(powder or granulated if on a budget)
salt
white pepper
black pepper

burner on high
Coat the bottom of your 6in skillet with heavy whipping Cream.....add about a tablespoon parmisan....a pinch of salt and each of the peppers and some garlic.....it will boil up and down......about 90seconds......add more cream.....add another tablespoon of cheese....more salt, peppers, and garlic to taste......add pasta and serve.....

this is for a single serving(the recipe was from a resteraunt i used to work at and i have made some changes to improve it)......if cooking more use a larger skillet than do as described above.....its a quick loose recipe with seasoning to taste for just about everything.....most people think its an alfredo that i spent hours on.....not near as oily though......it is a great recipe to play with....i like to add a little cayanne to zing it up......have fun and enjoy

 

[midwestyankee]

Thanks MWY. I figure if I can't get to Chicago all that often to get a deep dish, I'll just bring some Chicago to me. Besides, Rev has never had a Chicago deep dish pizza. So, I have to remedy that, soon.

Absolutely. You know, I was thinking of sending this link to you recently and then lost track of the idea. I'm glad you found it.

One of my nieces from New England is coming out for a visit this weekend (ostensibly for a college tour but more accurately to hang out with her older cousin for a few days) and she has insisted on having true Chicago pizza. Guess what we'll be serving for dinner when she arrives?

 

[Sarojaede]

Absolutely. You know, I was thinking of sending this link to you recently and then lost track of the idea. I'm glad you found it.

One of my nieces from New England is coming out for a visit this weekend (ostensibly for a college tour but more accurately to hang out with her older cousin for a few days) and she has insisted on having true Chicago pizza. Guess what we'll be serving for dinner when she arrives?

Even better, that page links to the Taste of Chicago website. Whee...Chicago deep dish pizza and Eli's Cheesecakes. I'm in heaven.

There are "East of Chicago" restaurants here that I keep meaning to check out, but haven't yet, to see what kind of pizza they serve.

 

[midwestyankee]

Even better, that page links to the Taste of Chicago website. Whee...Chicago deep dish pizza and Eli's Cheesecakes. I'm in heaven.

There are "East of Chicago" restaurants here that I keep meaning to check out, but haven't yet, to see what kind of pizza they serve.

Eli's Cheesecake is teh shiz, to quote someone we know and love.

 

[bobsgirl]

Even better, that page links to the Taste of Chicago website. Whee...Chicago deep dish pizza and Eli's Cheesecakes. I'm in heaven.

There are "East of Chicago" restaurants here that I keep meaning to check out, but haven't yet, to see what kind of pizza they serve.

We have one of those too. I am skeptical that it was true Chicago style pizza so I haven't tried it. I'm betting it's not.

 

[bobsgirl]

What food is your city/area known for?

I guess here it would be Cincinnati style chili, which is horrible, as far as I'm concerned.

I had really good clam chowder in Boston. My next stop is going to be either Chicago or Philadelphia.

 

[Sarojaede]

Eli's Cheesecake is teh shiz, to quote someone we know and love.

Oh, I know, Eli's Cheesecake is teh shiz. A friend of mine had a sample package of their cheesecake shipped to me for my birthday. I'm particularly fond of their turtle cheesecake.

 

[silverwhisper]

i live relatively close to philly, so for me: cheese steak.

ed

 

[Sarojaede]

BG: We have the Cinncinnati style chili here too. I think it's awful. For some reason, i think it tastes like it has nutmeg in it, which is just oh so wrong.

In this part of Ohio, Tony Packo's Hot Dogs are pretty famous, as is their chili. (Corporal Klinger made them famous on M*A*S*H*.)

I really like their hot dogs. Ohhh..and their sweet & hot pickles and peppers...mmmmm... The Hungarian salsa is interesting--good interesting.

 

[Sarojaede]

Speaking of Salsa

My favorite salsas:

The Whoop Ass line of salsas.

 

[bobsgirl]

BG: We have the Cinncinnati style chili here too. I think it's awful. For some reason, i think it tastes like it has nutmeg in it, which is just oh so wrong.

In this part of Ohio, Tony Packo's Hot Dogs are pretty famous, as is their chili. (Corporal Klinger made them famous on M*A*S*H*.)

I really like their hot dogs. Ohhh..and their sweet & hot pickles and peppers...mmmmm... The Hungarian salsa is interesting--good interesting.

SJ, I cannot tell you the depth of my distaste for that stuff. They put cinnamon and cloves in it. Blech.

 

[Sarojaede]

SJ, I cannot tell you the depth of my distaste for that stuff. They put cinnamon and cloves in it. Blech.

Cloves?!?! So that's what that other peculiar flavor to Skyline Chili is. I've never been able to place it for some reason even though I can usually discerne cloves in most anything.

And I bet you that the depth of my distaste for that stuff matches yours.

I remember when a Skyline Chili opened here and everyone kept saying, "you have to go try it because it's so good". So, Rev and I went to get some one day. NEVER again. EVER.

 

[silverwhisper]

never trust a food based on a deliberate bastardization, i say.

ed

 

[bobsgirl]

Cloves?!?! So that's what that other peculiar flavor to Skyline Chili is. I've never been able to place it for some reason even though I can usually discerne cloves in most anything.

And I bet you that the depth of my distaste for that stuff matches yours.

I remember when a Skyline Chili opened here and everyone kept saying, "you have to go try it because it's so good". So, Rev and I went to get some one day. NEVER again. EVER.

That's why I don't like it. I could easily live the rest of my life without tasting cloves.