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A quick tip

Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aroma and flavor of these pernickety fruits.

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Egg Casserole

8 hard boiled eggs
1/4 cup margarine
1/4 cup all-purpose flour
2 cups half-and-half
1 teaspoon House seasoning, recipe follows
1/4 teaspoon dry mustard
1 cup freshly grated Gruyere
1/2 cup freshly grated Parmesan

Preheat oven to 350°F.

Gently remove the shell from the hard-boiled eggs and cut in 1/2. Place cut side down in a baking dish greased with margarine.

In a saucepan, melt [...]

Acorn Griddle Cakes

2/3 cup finely ground acorn meal (with tannins leached–see below) or finely ground hazelnuts
1/3 cup unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1 tablespoon honey
3 tablespoons melted butter

Combine dry ingredients in a mixing bowl. Mix together egg, milk, and honey and beat into dry ingredients to form a smooth batter. Stir [...]

Acadian Plogues(Ployes)

1 cup white buckwheat flour
1 cup regular flour
4 teaspoons baking powder
1 teaspoon salt
1-1/2 cups cold water
1/2 cup boiling water

Mix dry ingredients. Add cold water and let stand for 10 minutes. Add boiling water and drop to make thin 6″ pancakes on hot griddle, 400°. Bake on one side only, until bubbled and firm.

Serve [...]

Country Brunch

9 slices bread (cubed)
2 1/2 lbs. bulk sausage (sauteed and drained)
10 oz. cheddar cheese, grated
1/2 teaspoon salt
8 eggs
3 cups milk
1 1/2 teaspoon dry mustard
1/4 teaspoon pepper

Place half of bread cubes in bottom of 9×13 pan. Put half of sausage on top, followed by half of cheese. Repeat layers. Beat eggs with milk, mustard, salt [...]