phomlish – Page 6

November 23, 2018December 14, 2018

Turkey PotPie

2018-11-23 14:23:21

Ingredients

left over turkey
1 cup turkey broth
Bay leaves
mixed veggies
potatoes
1/3 cup flour
2 pie crust

Instructions

Use left over turkey. Boil bones for 1 hour, strain broth.
Add bay leaves and mixed veggies, simmer for 1/2 hour.
dice potatoes, cook 1/2 hour in water. Stain.
Add all above plus flour.
One crust under, one over.
cook 375 for 15-20 minutes or until bubbly. cook 450 until brown. Let sit for 10.

Notes

can be frozen. Thaw for 30 minutes, cook 375 for 30 to 50 minutes. Let sit for 10.

recipes https://blog.homlish.net/

November 20, 2018January 30, 2019

Brown Sugar-Glazed Sweet Potatoes with Marshmallows

2018-11-20 11:07:51

Ingredients

4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
2/3 cup packed golden brown sugar
5 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch of ground ginger
2 cups miniature marshmallows
1/2 cup sliced almonds

Instructions

Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

recipes https://blog.homlish.net/

November 20, 2018July 19, 2021

Pie Crust Lard

Pie Crust w/ Lard

2018-11-20 11:03:54

Ingredients

1-1/2 cups all-purpose flour
Pinch salt
1/2 cup lard
3 to 4 tablespoons cold water

Instructions

In a bowl, combine flour and salt.
Cut in lard until mixture resembles coarse crumbs.
Sprinkle in water, a tablespoon at a time, until pastry holds together.
Shape into a ball; chill for 30 minutes (no longer than 30 minutes or you will need to wait for it to warm back up and it might get dry)
On a lightly floured surface, roll dough to 1/8-in. thickness. I don't even worry about thickness. I just compare the pie pan with what I have rolled out and when it fits I use it. I waste about 1/4 of the dough when I cut off the edges.
Transfer to a 10-in. pie plate.
Flute edges
fill and bake as pie recipe directs.

Notes

Excellent. I doubled the recipe for 2 deep dish 10" pies. It was a tad short, barely enough for pans. I pre-baked 10 min @ 400. After allowing the crust to cool I added the pumpkin mix. The pumpkin pie filling was wet I baked for 20 min @ 425, then 45 min @ 350. Even with the pre-bake and long cooking time, the crust was golden. The family said this was best ever pumpkin pie crust crust

recipes https://blog.homlish.net/

October 27, 2018January 30, 2019

roasted sweet potatoes

2018-10-27 07:16:09

Ingredients

4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
2/3 cup packed golden brown sugar
5 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch of ground ginger
2 cups miniature or regular marshmallows

Instructions

Preheat oven to 375°F.
Arrange potatoes in 13 x 9 x 2-inch glass or foil baking dish.
Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat.
Bring to boil, stirring until sugar dissolves.
Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes.
Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
Increase oven temperature to 500°F. Top potatoes with marshmallows.
Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

recipes https://blog.homlish.net/

October 27, 2018October 27, 2018

Biscuits

2018-10-27 07:04:38

Ingredients

3 cups Flour
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon sugar
6 tablespoons butter, at room temperature
1 to 1 1/8 cups cold milk (use whole milk for the most tender biscuits)
Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer

Instructions

Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with parchment if you like, for easiest cleanup.
Weigh your flour; you'll find its weight by toggling to ounces or grams at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
Mix together the flour, salt, baking powder, and sugar.
Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in enough milk — up to an additional 2 tablespoons (1 ounce) to make it cohesive.
Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.
Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8" cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
Bake the biscuits for 15 to 20 minutes, until they're lightly browned. Remove them from the oven, and serve warm.
Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they're rewarmed before serving.