Take your muffin tin. Coat the cups with olive oil.
Place ham (bacon might work as well, we haven’t tried that) in each cup, to act as a sort of… containment.
Either crack an egg in each (we put a little minced garlic in underneath) or make a scramble of tasty things and pour a bit into each cup.
Sprinkle cheese and diced green onion on top.
Bake in a 375 degree oven for 12 minutes for runny eggs, closer to 20 for cooked through.
It was tasty.
3 cups lukewarm water
1 1/2 T granulated yeast (1 1/2 packets)
1 1/2 T salt
6 1/2 c flour
Water should be around 100 degrees. Add yeast and salt to water, preferably in a resealable, lidded, not airtight 5 quart container.
Add the flour. Measure loosely, no packing, level with off with a knife. Mix gently, do not knead.
(At our ridiculous altitude, we only used 6 cups flour. The writeup specifies that this should be a wetter dough than you would generally aim for.)
Cover loosely, let rise 2-5 hours. Refrigerate 3 hours before using.
1 lbish per loaf. Or pizza crust. Or…
Preheat oven to 450. Let the dough rest 40 minutes before baking. When you put the loaf into the oven, put a container with about a cup of water in there somewhere, too.
Bake 30 minutes.
Remember that while testing the bread immediately after it comes out is tempting, you should really let it cool before slicing it.
The rest of the dough can be kept in the refrigerator for up to 2 weeks, just cut off chunks as needed. The recipe also states it can be frozen, but we haven’t tested that yet. I will add the other variations as we test them.
Okay, I did a couple things differently. For one, I sauted some garlic in olive oil before doing anything else, and added some spices beyond salt and pepper. (A couple bay leaves, some fresh sage from the front plant of doom, some rosemary, and some onion powder… would have been fresh onion, but I wasn’t feeling like starting a new onion tonight. Touch of lazy there.) I also used more salt and pepper than was called for, and there still wasn’t enough pepper. One of the few times I have added more post cooking.
1 broiler chicken, cut into (8) pieces, (3-5 lbs)
Water
1/4 tsp black pepper (1 tsp? 2 tsps? more?)
2 tsps salt (divided) (I would go with more of this in with the chicken, too)
2 c all purpose flour
4 tsps baking powder
2 Tbs lard, cold and coarsely chopped (we used butter, and it took more than 2 T)
1 c milk
Put chicken in pot, cover with water. Add pepper and salt. (And other spices as desired.) Cover and simmer for an hour. Or until chicken is tender. Or not pink next to the bone. Or… basically until it is done and starting to bone itself.
Combine the flour, baking powder, and 1 tsp salt in a bowl. Cut in whatever fat you are using until it is all coarse and crumbly. Add milk 1/4 c at a time and mix until it becomes a soft dough.
When chicken is fully cooked, pull out of the broth, skin, shred, etc… (I then put the bones and skin and other bits into a pot to make more broth for other uses.) Put shredded chicken back in the original pot. Bring to boiling. Drop the dough into it in teaspoonish amounts. Cover and boil for 12 minutes. Or until the dumplings have doubled.
Serve.
We had been a bit leery of trying this, as we have our tried and true Rombauer’s recipe… However, that one requires time in the fridge, and I was looking for something a touch faster. I also really liked the idea of the making minipuds in muffin tins.
It was a smashing success. So tasty last night with our pork chops and brown sauce and wilted spinach and garlic….
1/4 c some sort of fat (we used bacon grease because we had some, but we’ve used butter or roast drippings or…. in past)
2 eggs (home eggs continue to make everything better)
1 c milk
1 c flour
2 tsp baking powder
1/2 tsp salt
Heat oven to 425. Put fat in either a 9 inch square pan or 6 muffin tins. (We used 1-2 tsp per muffin tin, not sure how much we used, but pretty sure it was less than the 1/4 c.) Cook this for 5 minutes.
Beat eggs. Add milk. Beat. Add dry stuff. Mix until smooth. Pour into pan or tins. (We got wonderfully overflowing muffin bits using six.)
Bake 30-35 minutes. Possibly a trifle less with a convection oven. Turned out browner than I expect, but still really tasty.
1 1/3 c milk
3 eggs
3/4 c. flour
1 onion, diced
Mix milk, eggs, flour. Butter and flour pan. Put extras in. Pour egg stuff on.
Bake at 350 for 35-40 minutes. Let sit 10 minutes.
Options:
(2-3 stalks broccoli, 3 cups cheddar)
(Layered spinach and crumbled feta.)
(3 tomatos, shredded cheese, basil)
(1 lb meat and cheese)
Part 1: Bad Things Shape Us
(Illigitimi non Carborundum)
VAST – Pretty When you Cry
3 Doors Down – Father’s Son
Pearl Jam – Daughter
Bright Eyes – Amy in the White Coat
Lemmy/Girlschool/Motorhead – Don’t Let Daddy Kiss Me
Pat Benatar – Hell is for Children
Martina McBride – Concrete Angel
Queensryche – Lady Jane
Aerosmith – Janie’s Got a Gun
Stabbing Westward – Sleep
Motley Crue – Uncle Jack
Part 2: … but we do have a choice….
“Courage is not the absence of fear, but the control of fear.” (Dick Chapel)
Disturbed – Down with the Sickness
Pantera – 25 Years
Metallica – Dyer’s Eve
Apocalyptica – I’m Not Jesus
Nickelback – Never Again
Pearl Jam – Jeremy
Jewel – Daddy
Linkin Park – From the Inside
Tori Amos – Precious Things
Lita Ford – Only Women Bleed (Alice Cooper covered)
Ani DiFranco – Gratitude
Part 3: … in what we become
“the future is not set, there is no fate but what we make for ourselves.” (John Connor)
Soul Asylum – Runaway Train
Eminem – Cleaning out my Closet
Finger Elven – Walking in my Shoes (Depeche Mode cover)
Alice Cooper – Take it Like a Woman
Amy Grant – Ask Me
Toad the Wet Sprocket – Hold Her Down
Jason Michael Carroll – Alyssa Lies
Alice Cooper – Every Woman has a Name
Smile Empty Soul – The Other Side
The Mighty Mighty Bosstones – The Impression that I Get
Eminem – Not Afraid
Six AM – Life is Beautiful
Orianthi – According to You
To Die For Chicken
4 skinless, boneless chicken breasts
salt and pepper to taste
1 c. flour
2 T vegetable oil
Amazing Sauce
Ziploc chicken and pound down to 3/4 inch. Salt and pepper to taste. Dredge until evenly coated. Heat at medium high. Place chicken in (not non-stick) pan. Cook on each side until golden brown. Remove with tongs. Remove skillet from heat. Put chicken in foil and turn to the Amazing Sauce.
Amazing Sauce
2 T oil
1 shallot or 1 bunch scallions or 1 medium to large leek, finely chopped
1 c chicken broth
1/2 c dry vermouth or white wine
1 tsp salt
1/2 c whipping cream
Heat oil in skillet used for chicken, medium high. Saute shallots. Pour in broth and vermouth, stir and scrape. Bring to a rolling boil. Add salt. Reduce until 1/8 inch deep. Add heavy cream, reduce heat, and stir a minute. Serve on the chicken.
Preheat oven to 450.
Mix: 3 beaten eggs or 6 beaten yolks
1/2 c sugar
1/4 tsp salt,
2 c milk (or milk and light cream)
1 tsp vanilla ( or rum or bourbon
Line a pie tin with crust, making sure to build up the edges, and repairing any cracks. Prick the bottom. Bake for ten minutes. Drop the heat to 325, pour the mixture into the crust. Sprinkle with nutmeg. Bake 30 minutes or until firm. (Took almost an hour for us.)
This started as a recipe test and turned into me deciding the recipe didn’t know how to make proper chili. So kept the concept, these are the basics – since chili preferences differ household to household.
Make chili in a large cast iron skillet.
Make cornbread. Loosen the batter a touch. You want it to end up closer to pourable than cornbread generally is.
Preheat oven to 400 so that it will have finished by the time the chili does.
When the chili is done, pour the cornbread over the top. Bake 25 minutes or so, until the bread looks done. Pull out and serve, or flip it over after a little cooling and serve. Preferably with shredded cheese on it.
Not tested this one, as we have no particular need for the angling of this recipe at the moment. For note, I’ve found that most of the time butter swaps out relatively well for the Crisco called for in piecrust recipes. I do suggest working it by hand, though, as that seems to help with the switch. I found this somewhere when I was searching for diabetic-friendly recipes for a friend.
1 1/3 c flour
1/2 tsp salt
5 T Crisco
3 T cream cheese
3 – 4 T buttermilk
Combine flour and salt. Cut in Crisco and cream cheese. Sprinkle with buttermilk, 1 T at a time, and toss with a fork. Roll out.