Real Recipes (As opposed to Roadkill)

Brizilla

Quite Involved in Discussions
#1
In my experience, Quality people like to eat. I do, :D all the quality people I know do. (Could be because I was buying.;) Sometimes I even like to cook. Sometimes I just grill. Has anyone got a killer Fettucine Alfredo recipe? I'd go nuts for that! :biglaugh: I know I can search for untested ones on the Web, but here I know I'll get a QUALITY response. :lol:
 
Elsmar Forum Sponsor
D

D.Scott

#3
You hit a spot close to my heart. I love to eat and I really like home tested and recommended recipes. Especially the stuff your grandma used to make.

Thanks for starting this thread. When I have a chance I will post a few of my grandma's recipes from the 1800's.

Nice thread.

Dave
 

Randy

Super Moderator
#4
Puff Pastry Tartin (mmmmmmmmmmm Good!)

Puff Pastry
2 cups ap flour
2/3 cup cake flour
10 ounces butter, cold (2 1/2 sticks), divided
1 1/4 tsp salt
3/4 - 1 cup cold water

Take 8 ounces of butter (2 sticks) and shape into a block roughly 1/4 inch thick. If you are using stick butter, slice each stick into three long pieces and make a 2x3 block. Press butter together well and refrigerate.

Combine flours and salt in food processor. Pulse lightly to combine. Add remaining 2 ounces (1/2 stick) of butter and cut in until dough looks like sand. With the motor running, add 3/4 cup water. If dough has not come together, add remaining water slowly.
Flatten dough into a smooth disk, wrap and chill for 1 hour.

On a well floured surface, roll dough out into a large (10 inches or so) circle. Set butter block in the center and fold up the extra dough as though you were folding an envelope: fold over the sides, the fold the top down and the bottom up. Turn the seam side down and roll until envelope has quadrupled in size. USe short strokes, keeping the pressure as even as possible, and lots of flour.
Fold the dough in thirds as though you were folding a business letter. This is one turn. Wrap and refrigerate dough for at least one hour and up to two days.
To make turns 2, 3 and 4, place chilled dough seam side down on a well-floured surface and roll out again into a large rectangle. Try to keep the dough as evenly rectangular as possible. Fold as you would a business letter. Wrap and chill.
Dough can be frozen until ready to use.

You can use your puff pastry to make a Tarte Tatin, shown above. Be sure to check your apples with a tester because cooking times may vary depending on the softness of your apple.

Tarte Tatin
1 cup sugar
2 ounces butter (1/2 stick)
6 medium apples
10" square of puff pastry

Preheat your oven to 400F.
Peel your apples and cut them in half, removing cores.
Put sugar into a 9 inch, oven safe skillet. Cook over medium heat until sugar is a deep brown. Stir in butter, then turn off the heat and let caramel rest for 5 minutes.
While caramel is resting, roll out your puff pastry and cut a vent in the center.
Arrange apples in the caramel so that there are no open spaces. Place puff pastry over apples and tuck the edges lightly around the apples.
Bake until golden brown and the apples are soft when poked with a tester, about 25-30 minutes.


Soft Pretzels
Classic Soft Pretzels
1/4 cup warm/hot water (110F)
1 teaspoon sugar
1 packet active dry yeast
2 1/2 cups ap flour
1 teaspoon salt
3/4 cup water

2 tbsp baking soda
1 cup cold water

Combine yeast, hot water and sugar in small dish and leave to foam for 5 minutes. Stir flour and salt in medium bowl. Add yeast mixture and 3/4 cup water and stir until everything comes together. Knead on a lightly floured surface until smooth.
Place in a slightly oiled bowl, cover with plastic wrap, and leave to rise for one hour.
Dissolve baking soda in cold water. Preheat oven to 400F.
Punch down dough and cut into 8 pieces. Roll out each piece until approximately 18 inches long and twist into a pretzel shape. Dip pretzel into baking soda mixture and place on parchment covered baking sheet. Repeat to make 8 pretzels.
Bake for 15-20 minutes, until golden brown.
 
C

Craig H.

#5
Here's one of my favorites.

Hot wings:

Peanut oil for deep frying
Wings I usually use about 2 lbs, but have been known to expand to
10 for big crowds/big games
Hot sauce (I use Texas Pete, usually bought by the gallon)
Butter (how much depends, see below)

Celery, Bleu Cheese and/or Ranch Dressing on the side

Cut wings into drums and flats. Discard the "winged" ends (though some folks like to gnaw on them - your choice). Bring peanut oil to ~350 degrees F in a deep fryer or Dutch oven (Folks, if you don't know about fryer and hot oil safety, PLEASE ASK SOMEONE!!!).

Melt butter in a small - medium sauce pan. Keep liquid, under low heat.

Cook wings in fryer or Dutch oven. I like mine a little "overdone" removing them when the meat is pulling back from the end.

While the wings are cooking, you have a decision to make: How much do you like your friends?

Anyhow, If you have a large mixing bowl (metal works well) it is time to get it out. Now, as for liking your friends, you adjust the heat of the wings by adjusting the butter/hot sauce ratio. Pure hot sauce is very hot. Add hot pepper if you are really weird. I usually use about 1 stick of butter for 1 1/2 to 2 cups of hot sauce. So, put these ingredients in the large bowl and mix by sloshing or by stirring with a fork. Only put as much sauce/butter into the bowl as you think it will take to cover the now-cooking wings sufficiently.

When the wings are done, drain briefly. This is important: you want to coat the wings while they are still hot. The pores, etc. are open and more receptive to the liquid fire with which we are about to coat them. After draining, dump the wings into the bowl with the sauce and toss them to cover. The tossing motion is a kind of "move forward quick, toss them into the air using the curved bowl to make them come back toward you, and catch them" kind of motion that looks impressive but really is not hard to master. Use tongs to remove the wings, once coated, and place on platter with celery and dressing, serve, and get out of the way.

If you have the heat just right you will see your friends take a bite, take a big slug of beer, cuss you out, then take another bite, etc.

If you have young'ins around you can give them naked wings, where you fore go the sauce altogether. Hope you enjoy this, if you try them.
 
Last edited by a moderator:
B

Benjamin28

#6
This one is a great game day snack

BUFFALO CHICKEN WING DIP

4 chicken breasts (or any kind of boneless chicken meat)
1 bottle blue cheese salad dressing
1 package cream cheese
1 small bottle Frank's hot sauce
shredded mozzarella cheese

Boil (or simmer) chicken in water (or optionally, chicken broth) for 30 minutes or until cooked.
Heat oven to 425°F.

In an oven safe dish, spread cream cheese along the bottom. Shred chicken into a separate bowl. Add blue cheese sauce and Frank's hot sauce (depending on how hot you'd like it).

Spread chicken mixture over the top and sprinkle with mozzarella (too much cheese will make it hard for dipping).

Cook for 20 to 25 minutes or until cheeses becomes bubbly.

Serve with tortilla chips.
 

BradM

Staff member
Admin
#7
Excellent Ribs:

Get in your car, drive down Forest Hill Dr., until you get to the BBQ place.:lol::lmao:

Seriously, I have no ability whatsoever to cook. Hopefully some good recipes here will help.
 
D

D.Scott

#8
Great Grandma Van Velsor’s Civil War Potato Croquettes
(yes, she was really around then)

Ingredients:
6 large potatoes, cooked & mashed
1 T. butter
2/3 c. hot milk
2 eggs
Salt & pepper to taste
Bread crumbs

Directions:
Separate the eggs and beat the whites well. Separately, beat the yokes and add to bread crumbs.
Add to the mashed potatoes, the butter, milk, egg whites, salt and pepper.
When cool enough to handle, shape into croquettes. Roll the croquettes in the bread crumb mix and fry in hot lard.

These are really nice fried in a big frying pan over a campfire

Dave
 
B

Benjamin28

#10
This one is very good as well and can be easily augmented to better suit your tastes.

CHICKEN IN WHITE WINE CREAM SAUCE

4 boneless chicken breasts
1 c. chopped mushrooms
1 c. chopped shallots
1 pt. heavy cream
1 1/2 c. white wine
1/2 c. plus 2 tbsp. flour
1 tsp. tarragon
1/2 tsp. salt and dash pepper
6 tbsp. butter

Mix seasoned flour: 1/2 cup flour, tarragon, salt and pepper. Dredge chicken in the flour. Brown lightly in butter, add 1 tablespoon oil to prevent burning. Then add the mushrooms, onions and wine. Simmer covered until chicken is done, 25 minutes. Remove chicken from frying pan, leaving onion and mushrooms. Shake 2 tablespoons flour and the heavy cream. Stir into the drippings in the frying pan. Flavor with tarragon according to your taste. Cook until sauce thickens. Pour over chicken and serve.
 
Thread starter Similar threads Forum Replies Date
B Calibration in real life ISO 9000, ISO 9001, and ISO 9004 Quality Management Systems Standards 3
qualprod Best approach to get a real value as average? Statistical Analysis Tools, Techniques and SPC 6
S Stability accelerated vs. real-time Other Medical Device Related Standards 3
S Standards for real time stability for medical devices Other Medical Device Related Standards 2
optomist1 DFMEA - Real Life Drama FMEA and Control Plans 25
R Real Example of a currently marketed Procedure Pack CE Marking (Conformité Européene) / CB Scheme 1
M FDA News FDA Safety communication – Interim Results of Duodenoscope Reprocessing Studies Conducted in Real-World Settings Medical Device and FDA Regulations and Standards News 0
A Accelerated aging and real time study EU Medical Device Regulations 2
M Interesting Discussion Surface Cleanliness Real Time Test Tools General Measurement Device and Calibration Topics 2
Q Real Time Electronic SPC/Control Charting Statistical Analysis Tools, Techniques and SPC 4
M Real-time-aging Validation - ISO / ASTM Standard - Class 111 Orthopedic Implant Other Medical Device and Orthopedic Related Topics 1
shimonv Storage Conditions of 5-40 Celsius - Accelerated and real time aging - Dilemma EU Medical Device Regulations 3
P Is ISO 13485 of November 2016 Real? ISO 13485:2016 - Medical Device Quality Management Systems 4
Ninja What is the most useless {real} documented procedure you've seen? Coffee Break and Water Cooler Discussions 4
I How to sample in a real time release process? AQL - Acceptable Quality Level 4
M Is a Real Time Stability Study required to determine Expiration Date? EU Medical Device Regulations 9
O Medical Devices - Legal Manufacturer and Real Manufacturer EU Medical Device Regulations 5
R Self-Certification Is Not a Real Thing - an IAF article Registrars and Notified Bodies 13
L How to represent the ?real? or ?actual? players in organizational chart? Misc. Quality Assurance and Business Systems Related Topics 3
Marc CBS Taps the Real Stephen Colbert as Letterman's Replacement After Work and Weekend Discussion Topics 1
S Stated Accuracy of Portable CMM Arm and Real World Use Inspection, Prints (Drawings), Testing, Sampling and Related Topics 9
T Classification of Real-Time Thermocycler for CE Marking CE Marking (Conformité Européene) / CB Scheme 3
B Permissible Exclusion for Clause 7.5.2 in a Real Estate Company ISO 9000, ISO 9001, and ISO 9004 Quality Management Systems Standards 5
R Real World Example of Document Control Failure Needed Document Control Systems, Procedures, Forms and Templates 5
Crusader Real World Continuous Improvement Examples for Accounting Personnel? Quality Tools, Improvement and Analysis 3
B Any swimming tips before I dive into the pond? Real estate development business Document Control Systems, Procedures, Forms and Templates 20
S What is real Innovation? (as described by ISO 9004, 2009 edition) Philosophy, Gurus, Innovation and Evolution 5
Y Advice on this real case on AQL (Acceptable Quality Level)? AQL - Acceptable Quality Level 3
S Pulling Data In Real Time From Excel using Minitab 15 Using Minitab Software 2
Sidney Vianna Mutually Beneficial Supplier Relationships in the real world - GM learned a lesson? Quality Manager and Management Related Issues 1
C Do you implement real SPC not just a paper work? Statistical Analysis Tools, Techniques and SPC 18
D Real Life Testing related to Relevance or Quantification of Test Duration Inspection, Prints (Drawings), Testing, Sampling and Related Topics 2
T Capability Analysis in the Real World Capability, Accuracy and Stability - Processes, Machines, etc. 7
optomist1 Real World SPC Dealing with Outliers Statistical Analysis Tools, Techniques and SPC 22
J Rotating operators through experiencing Inspection - A real eye opener... Training - Internal, External, Online and Distance Learning 6
P DFX & DFLSS (DFSS) Techniques & Processes - Real world example of the usage Six Sigma 1
A SPC Software Packages - Real Time and can link to Databases including Oracle Statistical Analysis Tools, Techniques and SPC 7
M Tracking Materials and Tooling - Evolving to Real Life Misc. Quality Assurance and Business Systems Related Topics 8
R Customer Rquest for Real Ppk? Get Real... APQP and PPAP 2
Marc Green Building: A Real Estate Revolution? University Of Michigan Banks On LEED Sustainability, Green Initiatives and Ecology 1
S Real-Time Production Location Technology Lean in Manufacturing and Service Industries 6
Kales Veggie Shop Floor Real Time SPC Inquiry Statistical Analysis Tools, Techniques and SPC 15
A How do you obtain real Management Commitment Quality Manager and Management Related Issues 18
O Project Documentation Submission Guidelines for Real Estate Construction Document Control Systems, Procedures, Forms and Templates 4
A Auditing sufficiency of documented quality objectives vs the real process Internal Auditing 14
Marc Flying will be a real pain now - New rules keep passengers in seats Travel - Hotels, Motels, Planes and Trains 7
J Online Monitoring of SPC Data and Charts in Real Time Statistical Analysis Tools, Techniques and SPC 12
K Belief To Faith - Great Motivator , A Real Story World News 5
G Try reading this - A real brain teaser Brain Teasers and Puzzles 16
C Shocking But Real Acronyms Coffee Break and Water Cooler Discussions 8

Similar threads

Top Bottom