Recipe exchange - Revision history

Cate at 08:44, 17 March 2015

2015-03-17T08:44:12Z

2015-03-17T08:42:50Z

2015-03-17T08:31:44Z

2015-03-17T08:30:22Z

2015-03-17T08:29:36Z

2013-11-23T08:23:27Z

2013-05-21T09:36:01Z

2013-05-21T09:29:34Z

2013-05-21T09:11:20Z

2013-05-21T09:10:23Z

← Older revision		Revision as of 08:44, 17 March 2015
Line 40:		Line 40:
	Dough: Rub butter into flour, add water and knead to a stiff dough. Roll on lightly floured board and line a 10 inch pan (2 inches high).		Dough: Rub butter into flour, add water and knead to a stiff dough. Roll on lightly floured board and line a 10 inch pan (2 inches high).

−	Filling: Saute bacon, add sliced onions. Cook with butter over medium heat until golden brown. While the ~~inions~~ are cooking add milk and eggs in a large bowl with flour, beating until smooth and well combined. Stir in grated cheese. When the onions and bacon are cooked, add to the egg mixture with caramelised juices, stir quickly to dissipate the heat. Pour into dough lined pan and cook in moderate (350F) oven for 30 mins, then raise the temperature to 400F for 5 minutes or until the top is brown. Serve hot or cold.	+	Filling: Saute bacon, add sliced onions. Cook with butter over medium heat until golden brown. While the onions are cooking add milk and eggs in a large bowl with flour, beating until smooth and well combined. Stir in grated cheese. When the onions and bacon are cooked, add to the egg mixture with caramelised juices, stir quickly to dissipate the heat. Pour into dough lined pan and cook in moderate (350F) oven for 30 mins, then raise the temperature to 400F for 5 minutes or until the top is brown. Serve hot or cold.

@@ Line 31: / Line 31: @@
 Filling
 :1 1/2 teaspoons butter
-:6 med-large onions, sliced (finely in half rings - brown onions are best)
+:4 med-large onions, sliced (finely in half rings - brown onions are best)
 :2/3 cup diced bacon
 :2 cups milk

@@ Line 22: / Line 22: @@
 '''Echte Basler Zwiebelwaere - Swiss Onion Pie'''
-:Dough
 :2 cups plain flour
 :1/2 teaspoon salt (option, to taste)
 :1/2 cup butter
 :4 tablespoons water (or enough to bind into a stiff dough)
 Filling
 :1 1/2 teaspoons butter
@@ Line 37: / Line 39: @@
 Dough: Rub butter into flour, add water and knead to a stiff dough. Roll on lightly floured board and line a 10 inch pan (2 inches high).
 Filling: Saute bacon, add sliced onions. Cook with butter over medium heat until golden brown. While the inions are cooking add milk and eggs in a large bowl with flour, beating until smooth and well combined. Stir in grated cheese.  When the onions and bacon are cooked, add to the egg mixture with caramelised juices, stir quickly to dissipate the heat. Pour into dough lined pan and cook in moderate (350F) oven for 30 mins, then raise the temperature to 400F for 5 minutes or until the top is brown.  Serve hot or cold.

@@ Line 22: / Line 22: @@
 '''Echte Basler Zwiebelwaere - Swiss Onion Pie'''
-Dough
+:Dough
 :2 cups plain flour
 :1/2 teaspoon salt (option, to taste)

← Older revision		Revision as of 08:29, 17 March 2015
Line 20:		Line 20:
	:20lb ground meat - chicken, pork		:20lb ground meat - chicken, pork
	Mix all ingredients and stuff into 33mm casings. Smoke for 6 hours on hickory wood (low and slow!)		Mix all ingredients and stuff into 33mm casings. Smoke for 6 hours on hickory wood (low and slow!)
		+
		+	'''Echte Basler Zwiebelwaere - Swiss Onion Pie'''
		+	Dough
		+	:2 cups plain flour
		+	:1/2 teaspoon salt (option, to taste)
		+	:1/2 cup butter
		+	:4 tablespoons water (or enough to bind into a stiff dough)
		+	Filling
		+	:1 1/2 teaspoons butter
		+	:6 med-large onions, sliced (finely in half rings - brown onions are best)
		+	:2/3 cup diced bacon
		+	:2 cups milk
		+	:3 tablespoons plain flour
		+	:2 well beaten eggs
		+	:2 cups cheese (tasty cheddar)
		+
		+	Dough: Rub butter into flour, add water and knead to a stiff dough. Roll on lightly floured board and line a 10 inch pan (2 inches high).
		+	Filling: Saute bacon, add sliced onions. Cook with butter over medium heat until golden brown. While the inions are cooking add milk and eggs in a large bowl with flour, beating until smooth and well combined. Stir in grated cheese. When the onions and bacon are cooked, add to the egg mixture with caramelised juices, stir quickly to dissipate the heat. Pour into dough lined pan and cook in moderate (350F) oven for 30 mins, then raise the temperature to 400F for 5 minutes or until the top is brown. Serve hot or cold.

@@ Line 1: / Line 1: @@
 '''Cate's Grandmothers Pork Sausage (Prussia 1830's)'''
-:''Mixed measurements - a feature of her handwritten recipe!)
+:''Mixed measurements - a feature of her handwritten recipe!
 :2 kilos pork (flap or cheap cuts)
 :1 kilo chuck steak (or cheap cut)
 :2 lbs rice
-:2 teaspoons pimento (ground wholespice)
+:2 teaspoons pimento (ground whole spice)
 :2 tablespoons thyme
 :1 tablespoon marjoram (oregano)
@@ Line 11: / Line 11: @@
 :1 teaspoon mace
 :2 tablespoons onion salt
-Cook meat with a little salt, in enough water to cover the meat. Take meat out and let fat settle on the stock. Mince meat. Cook the rice in the stock. Add spices and mix well.  Form into patties and freeze. Nice crumbed before cooking. Can use sausage skins. Best not to freeze for more than 2 months.
+Cook meat with a little salt, in enough water to cover the meat. Take meat out and let fat settle on the stock. Remove fat and discard. Mince meat. Cook the rice in the stock. Add spices and mix well.  Form into patties and freeze. Nice crumbed before cooking. Can use sausage skins. Best not to freeze for more than 2 months, if they last that long.
 '''Krody's Cajun Sausages'''

@@ Line 19: / Line 19: @@
 :2 tablespoons cayenne powder
 :20lb ground meat - chicken, pork
-Mix all ingredients and stuff into 33mm casings.
+Mix all ingredients and stuff into 33mm casings.  Smoke for 6 hours on hickory wood (low and slow!)