https://erinsrecipes.com/w/api.php?action=feedcontributions&feedformat=atom&user=ErinErin's Recipes - User contributions [en]2026-04-30T16:46:03ZUser contributionsMediaWiki 1.43.0https://erinsrecipes.com/w/index.php?title=Apple_Crisp&diff=2788Apple Crisp2025-08-30T22:27:06Z<p>Erin: </p>
<hr />
<div>==Ingredients==<br />
6-8 Honeycrisp apples<br />
<br />
Lemon juice over apples<br />
<br />
<sup>2</sup>/<sub>3</sub> cup flour<br />
<br />
2 cup quick oats<br />
<br />
1 cup brown sugar<br />
<br />
1 tsp salt<br />
<br />
2 tsp cinnamon<br />
<br />
12 Tablespoons melted butter<br />
<br />
==Procedure==<br />
'''Pre-heat''' oven to 375°<br />
<br />
'''Combine''' dry ingredients<br />
<br />
'''Add''' butter sprinkle over apples <br />
<br />
'''Bake''' 50-55 minutes<br />
<br />
__NOTOC__<br />
__NOEDITSECTION__<br />
[[Category:Dessert]]<br />
[[Category:Baked Goods]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=Classic_Caramel_Corn&diff=2539Classic Caramel Corn2024-06-06T23:01:38Z<p>Erin: Added peanuts</p>
<hr />
<div>__NOTOC__<br />
__NOEDITSECTION__<br />
=Ingredients=<br />
<br />
Cooking Spray<br><br />
'''4''' quarts popped popcorn<br><br />
'''1''' cup brown sugar<br><br />
'''<sup>1</sup>/<sub>2</sub>''' cup Karo® Light OR Dark Corn Syrup<br><br />
'''<sup>1</sup>/<sub>2</sub>''' cup butter OR margarine<br><br />
'''<sup>1</sup>/<sub>2</sub>''' teaspoon salt<br><br />
'''<sup>1</sup>/<sub>2</sub>''' teaspoon baking soda<br><br />
'''1''' teaspoon Pure Vanilla Extract<br><br />
'''1<sup>1</sup>/<sub>2</sub>''' cup Spanish peanuts<br><br />
<br />
=Instructions=<br />
<br />
==Step 1==<br />
'''Spray''' large shallow roasting pan with cooking spray.<br><br />
'''Add''' popcorn and '''place''' in preheated 250°F oven while preparing caramel.<br><br />
<br />
==Step 2==<br />
'''Mix''' brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan.<br><br />
'''Stirring constantly''', bring to a boil over medium heat.<br><br />
<br />
==Step 3==<br />
'''Boil''' 5 minutes without stirring.<br><br />
'''Remove''' from heat.<br><br />
'''Stir''' in baking soda and vanilla; mix well.<br><br />
<br />
==Step 4==<br />
'''Pour''' syrup over warm popcorn, ''stirring'' to coat evenly.<br><br />
<br />
==Step 5==<br />
'''Bake''' for 45 minutes, ''stirring occasionally''.<br><br />
'''Remove''' from oven and spread on foil that has been sprayed with cooking spray.<br />
<br />
==Step 6==<br />
Cool; break apart.<br><br />
Store in tightly covered container.<br />
<br />
[[Category:Snack]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=Sloppy_Joes&diff=2538Sloppy Joes2024-05-19T22:06:11Z<p>Erin: </p>
<hr />
<div>Super Sloppy Joes<br />
<br />
Recipe courtesy Rachael Ray<br />
<br />
Show: 30 Minute MealsEpisode: Back in the Day<br />
Recipe categories: Meat, Ground Beef, Beef, Dairy, Vegetables, more<br />
Recipe Ratings & Reviews(470)<br />
<br />
Photo: Super Sloppy Joes Recipe<br />
Rated 5 stars out of 5<br />
Rate This Recipe<br />
Read 470 Reviews<br />
Total Time:<br />
25 min<br />
Prep<br />
10 min<br />
Cook<br />
15 min<br />
Yield:<br />
4 super sloppy sandwiches<br />
Level:<br />
Easy<br />
Print Recipe<br />
Full-Page Viewnew<br />
Save to My Recipe Box<br />
Review Recipe<br />
E-Mail<br />
Share It!<br />
Tweet<br />
<br />
<br />
Ingredients<br />
<br />
1 tablespoon extra-virgin olive oil, 1 turn of the pan<br />
<br />
1 1/4 pounds ground beef sirloin<br />
<br />
1/4 cup brown sugar<br />
<br />
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning<br />
<br />
1 medium onion, chopped<br />
<br />
1 small red bell pepper, chopped<br />
<br />
1 tablespoon red wine vinegar<br />
<br />
1 tablespoon Worcestershire sauce<br />
<br />
2 cups tomato sauce<br />
<br />
2 tablespoons tomato paste<br />
<br />
4 crusty rolls, split, toasted, and lightly buttered<br />
<br />
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows<br />
<br />
Directions<br />
<br />
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. <br />
<br />
Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. <br />
<br />
When the meat has browned, add onion and red peppers to the skillet. <br />
<br />
Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. <br />
<br />
Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. <br />
<br />
Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. <br />
<br />
Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!<br />
<br />
<br />
Deviled Potato Salad:<br />
5 all-purpose potatoes, peeled and diced<br />
<br />
Coarse salt<br />
<br />
1/4 onion<br />
<br />
3 tablespoons prepared yellow mustard<br />
<br />
1/2 cup mayonnaise, eyeball the amount<br />
<br />
1 teaspoon sweet paprika<br />
<br />
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)<br />
<br />
Salt and freshly ground black pepper<br />
<br />
2 scallions, thinly sliced, for garnish<br />
<br />
Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.<br />
<br />
In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.<br />
<br />
Yield: 4 servings<br />
<br />
Preparation time: 10 to 15 minutes<br />
<br />
Cooking time: 10 to 12 minutes<br />
<br />
Ease of preparation: easy<br />
<br />
http://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe/index.html</div>Erinhttps://erinsrecipes.com/w/index.php?title=Beef_stroganoff&diff=2537Beef stroganoff2024-04-29T22:46:40Z<p>Erin: </p>
<hr />
<div>http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599646<br />
<br />
Beef Stroganoff<br />
From Cooking Light<br />
<br />
1 pound boneless sirloin steak, trimmed<br />
<br />
Cooking spray<br />
<br />
3 cups sliced cremini mushrooms (about 10 ounces)<br />
<br />
1 med chopped onion<br />
<br />
1 tablespoon butter<br />
<br />
2 tablespoons all-purpose flour<br />
<br />
2 cups beef broth<br />
<br />
1/4 cup dry sherry<br />
<br />
1/2 teaspoon salt<br />
<br />
1/8 teaspoon freshly ground black pepper<br />
<br />
3/4 cup reduced-fat sour cream<br />
<br />
4 cups hot cooked egg noodles (8 ounces uncooked)<br />
<br />
3 tablespoons minced fresh flat-leaf parsley<br />
<br />
Fresh parsley sprigs (optional)<br />
<br />
Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.<br />
<br />
<br />
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.<br />
<br />
<br />
Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.<br />
<br />
<br />
Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.<br />
<br />
<br />
Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.<br />
<br />
<br />
<br />
Yield: 6 servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)<br />
<br />
NUTRITION PER SERVING<br />
CALORIES 352(30% from fat); FAT 11.7g (sat 5.3g,mono 3.9g,poly 1g); PROTEIN 24.2g; CHOLESTEROL 87mg; CALCIUM 40mg; SODIUM 355mg; FIBER 1.8g; IRON 3.1mg; CARBOHYDRATE 36g<br />
<br />
Alison Ashton<br />
Cooking Light, APRIL 2007<br />
[[Category:Incomplete]][[Category:Complete]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=Beef_stroganoff&diff=2536Beef stroganoff2024-04-29T22:45:31Z<p>Erin: </p>
<hr />
<div>http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599646<br />
<br />
Beef Stroganoff<br />
From Cooking Light<br />
<br />
1 pound boneless sirloin steak, trimmed<br />
<br />
Cooking spray<br />
<br />
3 cups sliced cremini mushrooms (about 10 ounces)<br />
<br />
1 med chopped onion<br />
<br />
1 tablespoon butter<br />
<br />
2 tablespoons all-purpose flour<br />
<br />
1 cup fat-free, less-sodium beef broth<br />
1 cup chicken broth<br />
<br />
1/4 cup dry sherry<br />
<br />
1/2 teaspoon salt<br />
<br />
1/8 teaspoon freshly ground black pepper<br />
<br />
3/4 cup reduced-fat sour cream<br />
<br />
4 cups hot cooked egg noodles (8 ounces uncooked)<br />
<br />
3 tablespoons minced fresh flat-leaf parsley<br />
<br />
Fresh parsley sprigs (optional)<br />
<br />
Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.<br />
<br />
<br />
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.<br />
<br />
<br />
Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.<br />
<br />
<br />
Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.<br />
<br />
<br />
Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.<br />
<br />
<br />
<br />
Yield: 6 servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)<br />
<br />
NUTRITION PER SERVING<br />
CALORIES 352(30% from fat); FAT 11.7g (sat 5.3g,mono 3.9g,poly 1g); PROTEIN 24.2g; CHOLESTEROL 87mg; CALCIUM 40mg; SODIUM 355mg; FIBER 1.8g; IRON 3.1mg; CARBOHYDRATE 36g<br />
<br />
Alison Ashton<br />
Cooking Light, APRIL 2007<br />
[[Category:Incomplete]][[Category:Complete]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=Beef_stroganoff&diff=2535Beef stroganoff2024-04-29T22:42:36Z<p>Erin: </p>
<hr />
<div>http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1599646<br />
<br />
Beef Stroganoff<br />
From Cooking Light<br />
<br />
1 pound boneless sirloin steak, trimmed<br />
<br />
Cooking spray<br />
<br />
3 cups sliced cremini mushrooms (about 8 ounces)<br />
<br />
1/2 cup chopped onion<br />
<br />
1 tablespoon butter<br />
<br />
2 tablespoons all-purpose flour<br />
<br />
1 cup fat-free, less-sodium beef broth<br />
<br />
1/4 cup dry sherry<br />
<br />
1/2 teaspoon salt<br />
<br />
1/8 teaspoon freshly ground black pepper<br />
<br />
3/4 cup reduced-fat sour cream<br />
<br />
4 cups hot cooked egg noodles (8 ounces uncooked)<br />
<br />
3 tablespoons minced fresh flat-leaf parsley<br />
<br />
Fresh parsley sprigs (optional)<br />
<br />
Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.<br />
<br />
<br />
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef.<br />
<br />
<br />
Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.<br />
<br />
<br />
Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.<br />
<br />
<br />
Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.<br />
<br />
<br />
<br />
Yield: 6 servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles)<br />
<br />
NUTRITION PER SERVING<br />
CALORIES 352(30% from fat); FAT 11.7g (sat 5.3g,mono 3.9g,poly 1g); PROTEIN 24.2g; CHOLESTEROL 87mg; CALCIUM 40mg; SODIUM 355mg; FIBER 1.8g; IRON 3.1mg; CARBOHYDRATE 36g<br />
<br />
Alison Ashton<br />
Cooking Light, APRIL 2007<br />
[[Category:Incomplete]][[Category:Complete]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=Chicken_Corn_Chowder&diff=2521Chicken Corn Chowder2023-10-08T01:30:41Z<p>Erin: </p>
<hr />
<div>==Ingredients==<br />
1/4 tsp cayenne<br />
<br />
4 potatoes diced to bite sized pieces<br />
<br />
1 carrot diced<br />
<br />
1 celery diced<br />
<br />
2 jalapeños (or poblanos) diced<br />
<br />
4 slices bacon<br />
<br />
4 cups chicken broth<br />
<br />
1 onion diced<br />
<br />
1 garlic minced<br />
<br />
3 cups corn (fresh, cut off the cob or frozen)<br />
<br />
2 chicken breasts 1/2s pounded, salt and pepper each side <br />
<br />
2 tablespoons butter & 3 tablespoons flour mixed into a roux <br />
<br />
4 fresh thyme sprigs or 11/2 teaspoons dried<br />
<br />
1 cup lactaid<br />
<br />
salt<br />
<br />
pepper<br />
<br />
==Procedure==<br />
Cook bacon. Remove crumble and set aside <br />
<br />
Cook chicken 4-5 minutes per side until cooked & browned. Allow to cool, shred & set aside.<br />
<br />
Add carrots, onion, jalapeño & celery to pan at medium heat, add salt and pepper. Cook until softened, about 8 minutes.<br />
<br />
Stir in garlic & roux until fragrant.<br />
<br />
Add chicken broth, bring to a boil, stirring to scrape bottom fond.<br />
<br />
Add potatoes & corn & thyme (if fresh).<br />
<br />
Boil for 20 minutes, until potatoes are tender <br />
<br />
Use emulsion blender to blend soup until desired smoothness.<br />
<br />
Add Lactaid, chicken, cayenne & thyme (if dried) until warmed <br />
<br />
Add bacon off heat<br />
<br />
__NOTOC__<br />
__NOEDITSECTION__</div>Erinhttps://erinsrecipes.com/w/index.php?title=Chicken_Corn_Chowder&diff=2520Chicken Corn Chowder2023-10-08T01:30:15Z<p>Erin: New recipe</p>
<hr />
<div>== Ingredients ==<br />
1/4 tsp cayenne<br />
<br />
4 potatoes diced to bite sized pieces<br />
<br />
1 carrot diced<br />
<br />
1 celery diced<br />
<br />
2 jalapeños (or poblanos) diced<br />
<br />
4 slices bacon<br />
<br />
4 cups chicken broth<br />
<br />
1 onion diced<br />
<br />
1 garlic minced<br />
<br />
3 cups corn (fresh, cut off the cob or frozen)<br />
<br />
2 chicken breasts 1/2s pounded, salt and pepper each side <br />
<br />
2 tablespoons butter & 3 tablespoons flour mixed into a roux <br />
<br />
4 fresh thyme sprigs or 11/2 teaspoons dried<br />
<br />
1 cup lactaid<br />
<br />
salt<br />
<br />
pepper<br />
<br />
== Procedure ==<br />
Cook bacon. Remove crumble and set aside <br />
<br />
Cook chicken 4-5 minutes per side until cooked & browned. Allow to cool, shred & set aside.<br />
<br />
Add carrots, onion, jalapeño & celery to pan at medium heat, add salt and pepper. Cook until softened, about 8 minutes.<br />
<br />
Stir in garlic & roux until fragrant.<br />
<br />
Add chicken broth, bring to a boil, stirring to scrape bottom fond.<br />
<br />
Add potatoes & corn & thyme (if fresh).<br />
<br />
Boil for 20 minutes, until potatoes are tender <br />
<br />
Use emulsion blender to blend soup until desired smoothness.<br />
<br />
Add Lactaid, chicken, cayenne & thyme (if dried) until warmed <br />
<br />
Add bacon off heat</div>Erinhttps://erinsrecipes.com/w/index.php?title=Philly_Cheesesteak&diff=2369Philly Cheesesteak2014-02-11T00:43:17Z<p>Erin: Created page with "<u>'''Ingredients'''</u><br>1 (12ounce) flank steak, trimmed<br>1/4 teaspoon kosher salt<br>1/4 teaspoon freshly ground black pepper 2 (5inch) portobello mushroom ca…"</p>
<hr />
<div><u>'''Ingredients'''</u><br>1 (12ounce) flank steak, trimmed<br>1/4 teaspoon kosher salt<br>1/4 teaspoon freshly ground black pepper 2 (5inch) portobello mushroom caps<br>2 teaspoons extravirgin olive oil, divided 1 cup thinly sliced onion<br>1 1/2 cups thinly sliced green bell pepper 2 teaspoons minced garlic<br>1/2 teaspoon Worcestershire sauce<br>1/2 teaspoon lowersodium soy sauce<br>2 teaspoons allpurpose flour<br>1/2 cup 1% lowfat milk<br>1 ounce provolone cheese, torn into small pieces<br>2 tablespoons grated ParmigianoReggiano cheese<br>1/4 teaspoon dry mustard<br>4 (3ounce) hoagie rolls, toasted&nbsp; <br />
<br />
<br />
<br />
<u>'''Preparation'''</u><br>1. Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.<br>2. Heat a large nonstick skillet over mediumhigh heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.<br>3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).<br>4. Hollow out top and bottom halves of bread, leaving a 1/2inchthick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.<br />
<br />
<br><u>'''Nutritional Information'''</u><br>Amount per serving<br>Calories: 397 Fat: 12.4g Saturated fat: 4.9g Monounsaturated fat: 4.7g Polyunsaturated fat: 1.6g<br>Protein: 30.8g<br>Calcium: 213mg</div>Erinhttps://erinsrecipes.com/w/index.php?title=Confetti_Pasta_Salad_with_Chicken&diff=2349Confetti Pasta Salad with Chicken2012-06-03T21:08:41Z<p>Erin: </p>
<hr />
<div>http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=222533 <br />
<br />
Confetti Pasta Salad with Chicken <br />
<br />
Rating: <br />
<br />
* Read Reviews<br />
* Rate and Review<br />
<br />
Print: Full page | 3x5 | 4x6 Send: E-mail | IM <br />
<br />
* Add to Saved Recipes<br />
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<br />
Ingredients <br />
<br />
1/2 cup water<br />
<br />
1/4 cup dry white wine <br />
<br />
3 (4-ounce) skinned, boned chicken breast halves<br />
<br />
1 large garlic clove, sliced 1 1/2 cups plain low-fat yogurt 1/4 cup light mayonnaise 2 1/2 tablespoons fresh lemon juice 1 tablespoon cider vinegar 2 teaspoons spicy brown mustard 3/4 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 4 cups cooked tubetti or ditalini (very short tube-shaped pasta) (about 1 1/3 cups uncooked pasta) 1/2 cup chopped celery 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped carrot 1/4 cup chopped fresh parsley Preparation Combine the first 4 ingredients in a saucepan; bring to a simmer. Cover and simmer for 15 minutes or until the chicken is done. Remove the chicken pieces from broth; cool and coarsely chop. Bring broth to a boil over high heat; cook until reduced to 1/4 cup (about 5 minutes). Cool. <br />
<br />
Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula. <br />
<br />
Combine the reduced broth, yogurt, mayonnaise, and next 7 ingredients (mayonnaise through black pepper) in a large bowl. Stir in the chicken, pasta, and the remaining ingredients. Cover and chill thoroughly. Yield <br />
<br />
8 servings (serving size: 1 cup) Nutritional Information <br />
<br />
CALORIES 209(17% from fat); FAT 3.9g (sat 1.1g,mono 1g,poly 1.4g); PROTEIN 16g; CHOLESTEROL 30mg; CALCIUM 106mg; SODIUM 359mg; FIBER 1.9g; IRON 1.8mg; CARBOHYDRATE 25.7g <br />
<br />
Cooking Light, MAY 2000 <br />
<br />
[[Category:Incomplete]] [[Category:Complete]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=Hummus&diff=2348Hummus2012-05-03T02:57:55Z<p>Erin: Created page with "&nbsp;- 3 TB lemon juice<br>- 1/4 cup water<br>- 6 TB tahini, well stirred<br>- 2 TB olive oil<br>- 1 14-ounce can of chickpeas<br>- 2 garlic cloves<br>- 1/2 tsp table salt<br>- …"</p>
<hr />
<div>&nbsp;- 3 TB lemon juice<br>- 1/4 cup water<br>- 6 TB tahini, well stirred<br>- 2 TB olive oil<br>- 1 14-ounce can of chickpeas<br>- 2 garlic cloves<br>- 1/2 tsp table salt<br>- 1/4 tsp cumin<br>- Pinch cayenne<br>- 4-6 drops Tabasco (optional -- I like mine spicy!)<br>- 1/4 to 1/3 cup plain greek yogurt<br>- 1/4 cup minced fresh cilantro<br />
<br />
Combine all ingredients except the cilantro in a food processor and mix the dog out of it! Stop the food processor (or blender) a few times to scrape the sides and mix some more. Transfer to a bowl and mix the cilantro in by hand. You can eat immediately, but hummus tastes better as it ages. It will last several days in an airtight container.<br></div>Erinhttps://erinsrecipes.com/w/index.php?title=Rich_Breakfast_Muffins&diff=2346Rich Breakfast Muffins2012-03-10T03:18:16Z<p>Erin: </p>
<hr />
<div>French Breakfast Muffins<br />
<br />
"You will have leftover melted butter and cinnamon sugar but fear not! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar."<br />
<br />
1/3 c. butter, melted <br><br />
1/2 c. sugar<br><br />
1 egg (preferably room temperature)<br><br />
1 1/2 c. all purpose flour<br><br />
1 1/2 tsp. baking powder<br><br />
1/2 tsp. salt<br><br />
1/4 tsp. nutmeg<br><br />
1/2 c. milk<br><br />
<br><br />
Topping (option: cut topping in half*)<br><br />
1/2 c. sugar<br><br />
1/2 c. butter, melted<br><br />
1 tsp. cinnamon<br><br />
<br><br />
Preheat oven to 350F.<br><br />
<br><br />
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.<br />
<br />
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. CONSUME, ENJOY, GO CRAZY!<br />
Posted by Ann at 5:53 PM<br />
From: http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html</div>Erinhttps://erinsrecipes.com/w/index.php?title=Rich_Breakfast_Muffins&diff=2345Rich Breakfast Muffins2012-03-10T03:17:50Z<p>Erin: </p>
<hr />
<div>French Breakfast Muffins<br />
<br />
"You will have leftover melted butter and cinnamon sugar but FEAR NOT! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar."<br />
<br />
1/3 c. butter, melted <br><br />
1/2 c. sugar<br><br />
1 egg (preferably room temperature)<br><br />
1 1/2 c. all purpose flour<br><br />
1 1/2 tsp. baking powder<br><br />
1/2 tsp. salt<br><br />
1/4 tsp. nutmeg<br><br />
1/2 c. milk<br><br />
<br><br />
Topping (option: cut topping in half*)<br><br />
1/2 c. sugar<br><br />
1/2 c. butter, melted<br><br />
1 tsp. cinnamon<br><br />
<br><br />
Preheat oven to 350F.<br><br />
<br><br />
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.<br />
<br />
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. CONSUME, ENJOY, GO CRAZY!<br />
Posted by Ann at 5:53 PM<br />
From: http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html</div>Erinhttps://erinsrecipes.com/w/index.php?title=Rich_Breakfast_Muffins&diff=2344Rich Breakfast Muffins2012-03-10T03:17:12Z<p>Erin: </p>
<hr />
<div>French Breakfast Muffins<br />
<br />
"You will have leftover melted butter and cinnamon sugar but FEAR NOT! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar."<br />
<br />
1/3 c. butter, melted<br />
1/2 c. sugar<br />
1 egg (preferably room temperature)<br />
1 1/2 c. all purpose flour<br />
1 1/2 tsp. baking powder<br />
1/2 tsp. salt<br />
1/4 tsp. nutmeg<br />
1/2 c. milk<br />
<br />
Topping (option: cut topping in half*)<br />
1/2 c. sugar<br />
1/2 c. butter, melted<br />
1 tsp. cinnamon<br />
<br />
Preheat oven to 350F.<br />
<br />
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.<br />
<br />
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. CONSUME, ENJOY, GO CRAZY!<br />
Posted by Ann at 5:53 PM<br />
From: http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html</div>Erinhttps://erinsrecipes.com/w/index.php?title=Rich_Breakfast_Muffins&diff=2343Rich Breakfast Muffins2012-03-10T03:15:57Z<p>Erin: Created page with "French Breakfast Muffins I never knew a muffin could be so exciting. So simple, yet so exciting. Am I alone in this lack of knowledge? Does everyone else on the planet know the ..."</p>
<hr />
<div>French Breakfast Muffins<br />
<br />
I never knew a muffin could be so exciting. So simple, yet so exciting. Am I alone in this lack of knowledge? Does everyone else on the planet know the awesomeness of a dang muffin, but forgot to fully inform me? Whatever the case, these are incredible and I really mean it. I don't know why they're "French" and I don't care; I don't why they're called "Breakfast" because a person really should eat them all day long, as far as I can tell. I just tilted my head back in ecstasy because I just had a little muffin flashback. Well, better than an acid flashback, I suppose. Anyway, eat these warm - when warm, they pretty much just melt in your mouth and it's heavenly. You will have leftover melted butter and cinnamon sugar but FEAR NOT! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar, place in mouth and then think "Thank you, Ann's friend Joan, thank you". That's all.<br />
<br />
1/3 c. butter, melted<br />
1/2 c. sugar<br />
1 egg (preferably room temperature)<br />
1 1/2 c. all purpose flour<br />
1 1/2 tsp. baking powder<br />
1/2 tsp. salt<br />
1/4 tsp. nutmeg<br />
1/2 c. milk<br />
<br />
Topping (option: cut topping in half*)<br />
1/2 c. sugar<br />
1/2 c. butter, melted<br />
1 tsp. cinnamon<br />
<br />
Preheat oven to 350F.<br />
<br />
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.<br />
<br />
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. CONSUME, ENJOY, GO CRAZY!<br />
Posted by Ann at 5:53 PM<br />
From: http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html</div>Erinhttps://erinsrecipes.com/w/index.php?title=My_Pasta_Sauce&diff=2333My Pasta Sauce2010-11-29T23:56:55Z<p>Erin: </p>
<hr />
<div>=== Ingredients ===<br />
1-2 pounds ground beef<br><br />
1 medium onion, chopped<br><br />
7-8 cloves garlic, minced<br><br />
2, 28 oz cans crushed tomatoes<br><br />
2, 15 oz cans diced tomatoes<br><br />
1/2 cup grated or shredded Parmesan cheese<br><br />
3 large green peppers, chopped<br><br />
3 boneless pork ribs<br><br />
2 tablespoons basil<br><br />
1 1/2 tablespoons oregano<br><br />
1 tablespoon thyme<br><br />
1-2 pinches crushed red pepper<br><br />
3 Italian sausages (spiciness to taste)<br><br />
2-3 tablespoons tomato paste<br><br />
<br />
=== Description ===<br />
My tomato sauce, perfected to my taste over a decade of making it.<br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br />
<br />
=== Procedure ===<br />
In a large stock pot, saute the ground beef for three minutes. Add the onion and garlic, and stir occasionally until meat is browned. Drain beef (in colander or on a paper towel) and return to pan.<br><br />
<br><br />
Add to the pot: tomatoes, cheese, green pepper, and spices. Stir well.<br><br />
<br><br />
Keep pot on stove or transfer mixture to a crock pot:<br><br />
On Stove, bring to a boil over medium-low heat and then allow to simmer for 2-3 hours (cover for first half of the time).<br><br />
In crock pot, keep on low setting for 6-8 hours; high setting for 5-6 hours.<br><br />
<br><br />
Add tomato paste 1/2 hour before completion; stir in thoroughly.<br><br />
<br />
<br />
=== Yield ===<br />
6-8 people<br />
<br />
=== Prep Time ===<br />
30 minutes?<br><br />
<br />
=== Cook Time ===<br />
Varies per method...2-6 hours.<br />
<br />
=== Notes ===<br />
Be careful not to stir too much during cooking unless you omitted the sausage and ribs (to avoid breaking up the meat throughout the sauce)<br><br />
<br><br />
For more "heat", add red pepper flakes and/or a hotter sausage.<br><br />
<br />
=== Category ===<br />
[[Category:Complete]][[Category:Pasta]][[Category:Beef]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=My_Pasta_Sauce&diff=2332My Pasta Sauce2010-11-29T23:56:11Z<p>Erin: </p>
<hr />
<div>=== Ingredients ===<br />
1-2 pounds ground beef<br><br />
1 medium onion, chopped<br><br />
7-8 cloves garlic, minced<br><br />
2, 28 oz cans crushed tomatoes<br><br />
2, 15 oz cans diced tomatoes<br><br />
1/2 cup grated or shredded Parmesan cheese<br><br />
3 large green peppers, chopped<br><br />
3 boneless pork ribs<br><br />
2 tablespoons basil<br><br />
1 1/2 tablespoons oregano<br><br />
1 tablespoon thyme<br><br />
1-2 pinches crushed red pepper<br><br />
3 Italian sausages (spiciness to taste)<br><br />
2-3 tablespoons tomato paste<br><br />
<br />
=== Description ===<br />
My tomato sauce, perfected to my taste over a decade of making it.<br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br />
<br />
=== Procedure ===<br />
In a large stock pot, saute the ground beef for three minutes. Add the onion and garlic, and stir occasionally until meat is browned. Drain beef (in colander or on a paper towel) and return to pan.<br><br />
<br><br />
Add to the pot: tomatoes, cheese, green pepper, and spices. Stir well.<br><br />
<br><br />
Keep pot on stove or transfer mixture to a crock pot:<br><br />
On Stove, bring to a boil over medium-low heat and then allow to simmer for 2-3 hours (cover for first half of the time).<br><br />
In crock pot, keep on low setting for 6-8 hours; high setting for 5-6 hours.<br><br />
<br><br />
Add tomato paste 1/2 hour before completion; stir in thoroughly.<br><br />
<br />
<br />
=== Yield ===<br />
6-8 people<br />
<br />
=== Prep Time ===<br />
30 minutes?<br><br />
<br />
=== Cook Time ===<br />
varies per method...2-6 hours.<br />
<br />
=== Notes ===<br />
Be careful not to stir too much during cooking unless you omitted the sausage and ribs (to avoid breaking up the meat throughout the sauce)<br><br />
<br><br />
For more "heat", add red pepper flakes and/or a hotter sausage.<br><br />
<br />
=== Category ===<br />
[[Category:Complete]][[Category:Pasta]][[Category:Beef]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=My_Pasta_Sauce&diff=2331My Pasta Sauce2010-11-29T23:51:04Z<p>Erin: </p>
<hr />
<div>=== Ingredients ===<br />
1-2 pounds ground beef<br><br />
1 medium onion, chopped<br><br />
7-8 cloves garlic, minced<br><br />
2, 28 oz cans crushed tomatoes<br><br />
2, 15 oz cans diced tomatoes<br><br />
1/2 cup grated or shredded Parmesan cheese<br><br />
3 large green peppers, chopped<br><br />
3 boneless pork ribs<br><br />
2 tablespoons basil<br><br />
1 1/2 tablespoons oregano<br><br />
1 tablespoon thyme<br><br />
1-2 pinches crushed red pepper<br><br />
3 Italian sausages (spiciness to taste)<br><br />
2-3 tablespoons tomato paste<br><br />
<br />
=== Description ===<br />
My tomato sauce, perfected to my taste over a decade of making it.<br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br />
<br />
=== Procedure ===<br />
In a large stock pot, saute the ground beef for three minutes. Add the onion and garlic, and stir occasionally until meat is browned. Drain beef (in colander or on a paper towel) and return to pan.<br><br />
<br><br />
Add to the pot: tomatoes, cheese, green pepper, and spices. Stir well.<br><br />
<br><br />
Keep pot on stove or transfer mixture to a crock pot:<br><br />
On Stove, bring to a boil over medium-low heat and then allow to simmer for 2-3 hours (cover for first half of the time).<br><br />
In crock pot, keep on low setting for 6-8 hours; high setting for 5-6 hours.<br><br />
<br><br />
Add tomato paste 1/2 hour before completion; stir in thoroughly.<br><br />
<br />
<br />
=== Yield ===<br />
6-8 people<br />
<br />
=== Prep Time ===<br />
30 minutes?<br><br />
<br />
=== Cook Time ===<br />
varies per method...2-6 hours.<br />
<br />
=== Notes ===<br />
Be careful not to stir too much during cooking unless you omitted the sausage and ribs (to avoid breaking up the meat throughout the sauce)<br><br />
<br />
=== Category ===<br />
[[Category:Complete]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=My_Pasta_Sauce&diff=2330My Pasta Sauce2010-11-29T23:48:03Z<p>Erin: </p>
<hr />
<div>=== Ingredients ===<br />
1-2 pounds ground beef<br><br />
1 medium onion, chopped<br><br />
7-8 cloves garlic, minced<br><br />
2, 15 oz cans diced tomatoes<br><br />
3 boneless pork ribs<br><br />
oregano<br><br />
1-2 pinches crushed red pepper<br><br />
thyme<br><br />
2, 28 oz cans crushed tomatoes<br><br />
3 Italian sausages (spiciness to taste)<br><br />
1/2 cup grated or shredded Parmesan cheese<br><br />
3 large green peppers, chopped<br><br />
basil<br><br />
2-3 tablespoons tomato paste<br><br />
<br />
=== Description ===<br />
My tomato sauce, perfected to my taste over a decade of making it.<br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br />
<br />
=== Procedure ===<br />
In a large stock pot, saute the ground beef for three minutes. Add the onion and garlic, and stir occasionally until meat is browned. Drain beef (in colander or on a paper towel) and return to pan.<br><br />
<br><br />
Add to the pot: tomatoes, cheese, green pepper, and spices. Stir well.<br><br />
<br><br />
Keep pot on stove or transfer mixture to a crock pot:<br><br />
On Stove, bring to a boil over medium-low heat and then allow to simmer for 2-3 hours (cover for first half of the time).<br><br />
In crock pot, keep on low setting for 6-8 hours; high setting for 5-6 hours.<br><br />
<br />
=== Yield ===<br />
6-8 people<br />
<br />
=== Prep Time ===<br />
30 minutes?<br><br />
<br />
=== Cook Time ===<br />
varies per method...2-6 hours.<br />
<br />
=== Notes ===<br />
Be careful not to stir too much during cooking unless you omitted the sausage and ribs (to avoid breaking up the meat throughout the sauce)<br><br />
<br />
=== Category ===<br />
[[Category:Complete]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=My_Pasta_Sauce&diff=2329My Pasta Sauce2010-11-29T23:41:50Z<p>Erin: Created page with "=== Ingredients === 1-2 pounds ground beef<br> 1 medium onion, chopped<br> 7-8 cloves garlic, minced<br> 2, 15 oz cans diced tomatoes<br> 3 boneless pork ribs<br> oregano<br> 1-2..."</p>
<hr />
<div>=== Ingredients ===<br />
1-2 pounds ground beef<br><br />
1 medium onion, chopped<br><br />
7-8 cloves garlic, minced<br><br />
2, 15 oz cans diced tomatoes<br><br />
3 boneless pork ribs<br><br />
oregano<br><br />
1-2 pinches crushed red pepper<br><br />
thyme<br><br />
2, 28 oz cans crushed tomatoes<br><br />
3 Italian sausages (spiciness to taste)<br><br />
1/2 cup grated or shredded Parmesan cheese<br><br />
3 large green peppers, chopped<br><br />
basil<br><br />
2-3 tablespoons tomato paste<br><br />
<br />
=== Description ===<br />
My tomato sauce, perfected to my taste over a decade of making it.<br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br />
<br />
=== Procedure ===<br />
In a large stock pot, saute the ground beef for three minutes. Add the onion and garlic, and stir occasionally until meat is browned. Drain beef (in colander or on a paper towel) and return to pan.<br><br />
<br><br />
<br />
<br />
<br />
<br />
=== Yield ===<br />
Servings and serving size<br />
<br />
===Date===<br />
Dates made<br />
<br />
=== Source ===<br />
Recipe source...magazine, cookbook, original<br />
<br />
=== Prep Time ===<br />
Recipe prep time<br />
<br />
=== Cook Time ===<br />
Recipe cook time<br />
<br />
=== Notes ===<br />
Recipe notes<br />
<br />
=== Category ===<br />
Categories the recipe fits into<br />
<br />
Use "[[Category:''Category'']]</div>Erinhttps://erinsrecipes.com/w/index.php?title=My_Guacamole&diff=2328My Guacamole2010-11-27T19:10:41Z<p>Erin: </p>
<hr />
<div>=== Ingredients ===<br />
1 {{ingredientlink|name=avocado}}, cut into small cubes<br><br />
1 {{ingredientlink|name=tomato}}, chopped/diced<br><br />
2 tablespoons of pureed (or minced) {{ingredientlink|name=onion}}<br><br />
1 clove {{ingredientlink|name=garlic}}, minced<br><br />
1 {{ingredientlink|name=jalapeno}}, minced<br><br />
1/2 teaspoon {{ingredientlink|name=salt}}<br><br />
2 teaspoons {{ingredientlink|name=lime juice}}<br><br />
1 teaspoon {{ingredientlink|name=red wine vinegar}}<br><br />
dash of {{ingredientlink|name=hot sauce}}<br><br />
fresh or dried {{ingredientlink|name=cilantro}} to taste<br><br />
pinch of {{ingredientlink|name=cumin}}<br><br />
<br><br />
<br />
=== Description ===<br />
My own guacamole recipe refined over the years since Jerry worked at Mad Mex.<br><br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br><br />
<br />
=== Procedure ===<br />
Combine all ingredients gently with a fork. Chill. Serve with tortilla chips or your favorite dipping vessel.<br><br />
<br />
=== Yield ===<br />
Depends on the size of the avocado.<br><br />
<br />
===Date===<br />
<br><br />
<br />
=== Prep Time ===<br />
20 mins?<br><br />
<br />
=== Notes ===<br />
<br />
[[Category:Complete]][[Category:Appetizer]][[Category:Veggie]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=My_Guacamole&diff=2327My Guacamole2010-11-27T19:08:43Z<p>Erin: </p>
<hr />
<div>=== Ingredients ===<br />
1 {{ingredientlink|name=avocado}}<br><br />
1 {{ingredientlink|name=tomato}}<br><br />
2 tablespoons of pureed (or minced) {{ingredientlink|name=onion}}<br><br />
1 {{ingredientlink|name=jalapeno}}<br><br />
fresh or dried {{ingredientlink|name=cilantro}} to taste<br><br />
1/2 teaspoon {{ingredientlink|name=salt}}<br><br />
2 teaspoons {{ingredientlink|name=lime juice}}<br><br />
1 teaspoon {{ingredientlink|name=red wine vinegar}}<br><br />
1 clove {{ingredientlink|name=garlic}}<br><br />
pinch of {{ingredientlink|name=cumin}}<br><br />
dash of {{ingredientlink|name=hot sauce}}<br><br />
<br><br />
<br />
=== Description ===<br />
My own guacamole recipe refined over the years since Jerry worked at Mad Mex.<br><br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br><br />
<br />
=== Procedure ===<br />
Combine all ingredients gently with a fork. Chill. Serve with tortilla chips or your favorite dipping vessel.<br><br />
<br />
=== Yield ===<br />
Depends on the size of the avocado.<br><br />
<br />
===Date===<br />
<br><br />
<br />
=== Prep Time ===<br />
20 mins?<br><br />
<br />
=== Notes ===<br />
<br />
[[Category:Incomplete]][[Category:Complete]][[Category:Appetizer]][[Category:Veggie]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=My_Guacamole&diff=2326My Guacamole2010-11-27T19:07:15Z<p>Erin: </p>
<hr />
<div>=== Ingredients ===<br />
1 {{ingredientlink|name=avocado}}<br><br />
1 {{ingredientlink|name=tomato}}<br><br />
2 tablespoons of pureed (or minced) {{ingredientlink|name=onion}}<br><br />
1 {{ingredientlink|name=jalapeno}}<br><br />
fresh or dried {{ingredientlink|name=cilantro}} to taste<br><br />
1/2 teaspoon {{ingredientlink|name=salt}}<br><br />
2 teaspoons {{ingredientlink|name=lime juice}}<br><br />
1 teaspoon {{ingredientlink|name=red wine vinegar}}<br><br />
1 clove {{ingredientlink|name=garlic}}<br><br />
pinch of {{ingredientlink|name=cumin}}<br><br />
dash of {{ingredientlink|name=hot sauce}}<br><br />
<br><br />
<br />
=== Description ===<br />
My own guacamole recipe refined over the years since Jerry worked at Mad Mex.<br><br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br><br />
<br />
=== Procedure ===<br />
Combine all ingredients gently with a fork. Chill. Serve with tortilla chips or your favorite dipping vessel.<br><br />
<br />
=== Yield ===<br />
depends on the size of the avocado.<br><br />
<br />
===Date===<br />
<br><br />
<br />
=== Prep Time ===<br />
20 mins?<br><br />
<br />
=== Cook Time ===<br />
0<br><br />
<br />
=== Notes ===<br />
<br><br />
<br />
=== Category ===<br />
Categories the recipe fits into<br><br />
[[Category:Incomplete]][[Category:Complete]][[Category:Appetizer]][[Category:Veggie]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=My_Guacamole&diff=2325My Guacamole2010-11-27T19:01:21Z<p>Erin: </p>
<hr />
<div>=== Ingredients ===<br />
1 Avocado<br><br />
1 Tomato<br><br />
2 T pureed onion<br><br />
1 jalapeno<br><br />
cilantro<br><br />
1/2 t salt<br><br />
lime juice<br><br />
1 t red wine vinegar<br><br />
1 clove garlic<br><br />
cumin<br><br />
hot sauce<br><br />
<br><br />
<br />
=== Description ===<br />
My own guacamole recipe refined over the years since Jerry worked at Mad Mex.<br><br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br><br />
<br />
=== Procedure ===<br />
Combine all ingredients gently with a fork. Chill. Serve with tortilla chips or your favorite dipping vessel.<br><br />
<br />
=== Yield ===<br />
depends on the size of the avocado.<br><br />
<br />
===Date===<br />
<br><br />
<br />
=== Prep Time ===<br />
20 mins?<br><br />
<br />
=== Cook Time ===<br />
0<br><br />
<br />
=== Notes ===<br />
<br><br />
<br />
=== Category ===<br />
Categories the recipe fits into<br><br />
[[Category:Incomplete]][[Category:Complete]][[Category:Appetizer]][[Category:Veggie]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=My_Guacamole&diff=2324My Guacamole2010-11-27T19:00:18Z<p>Erin: </p>
<hr />
<div>=== Ingredients ===<br />
1 Avocado<br><br />
1 Tomato<br><br />
2 T pureed onion<br><br />
1 jalapeno<br><br />
cilantro<br><br />
1/2 t salt<br><br />
lime juice<br><br />
1 t red wine vinegar<br><br />
1 clove garlic<br><br />
cumin<br><br />
hot sauce<br><br />
<br><br />
<br />
=== Description ===<br />
My own guacamole recipe refined over the years since Jerry worked at Mad Mex.<br><br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br><br />
<br />
=== Procedure ===<br />
Combine all ingredients gently with a fork. Chill. Serve with tortilla chips or your favorite dipping vessel.<br><br />
<br />
=== Yield ===<br />
depends on the size of the avocado.<br><br />
<br />
===Date===<br />
<br><br />
<br />
=== Prep Time ===<br />
20 mins?<br><br />
<br />
=== Cook Time ===<br />
0<br><br />
<br />
=== Notes ===<br />
<br><br />
<br />
=== Category ===<br />
Categories the recipe fits into<br />
<br />
[[Category:''Complete'']]</div>Erinhttps://erinsrecipes.com/w/index.php?title=Snickerdoodle_Scones&diff=2316Snickerdoodle Scones2010-01-11T00:36:40Z<p>Erin: New page: Ingredients * 1/2 cup sour cream * 1/2 teaspoon baking soda * 2 cups flour * 1/2 cup sugar * 1 teaspoon baking powder * 1/8 teaspoon cream of tartar * 1/2 tea...</p>
<hr />
<div><br />
Ingredients<br />
<br />
* 1/2 cup sour cream<br />
* 1/2 teaspoon baking soda<br />
* 2 cups flour<br />
* 1/2 cup sugar<br />
* 1 teaspoon baking powder<br />
* 1/8 teaspoon cream of tartar<br />
* 1/2 teaspoon salt<br />
* 1/2 cup butter<br />
* 1 egg<br />
* 2 teaspoons cinnamon<br />
* additional cinnamon sugar<br />
<br />
Directions<br />
<br />
1.<br />
1<br />
Preheat oven to 350º.<br />
2.<br />
2<br />
Spray baking sheet with cooking spray.<br />
3.<br />
3<br />
Combine sour cream and baking soda in a small bowl. Set aside.<br />
4.<br />
4<br />
Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.<br />
5.<br />
5<br />
Cut in butter until mixture resembles fine breadcrumbs.<br />
6.<br />
6<br />
Combine egg with sour cream mixture. Add cinnamon.<br />
7.<br />
7<br />
Gently stir into flour mixture until moisted.<br />
8.<br />
8<br />
Place on baking sheet and pat into a 3/4 inch thick circle.<br />
9.<br />
9<br />
Cut into 8 wedge shaped pieces. Move slightly so they are not touching.<br />
10.<br />
10<br />
Dust with cinnamon-sugar.<br />
11.<br />
11<br />
Bake 15 to 20 minutes or until golden brown.<br />
<br />
http://www.recipezaar.com/Snickerdoodle-Scones-124807</div>Erinhttps://erinsrecipes.com/w/index.php?title=Mom%27s_Pumpkin_Cookies&diff=2315Mom's Pumpkin Cookies2009-11-21T19:30:13Z<p>Erin: </p>
<hr />
<div>Mix together:<br /><br />
5 cups flour<br /><br />
1 teaspoon salt<br /><br />
2 teaspoons baking soda<br /><br />
1 teaspoon cinnamon<br /><br />
1 teaspoon nutmeg<br /><br />
<br /><br />
Separately cream together:<br /><br />
2 cups butter<br /><br />
2 cups sugar<br /><br />
<br /><br />
Add three eggs<br /><br />
2 cups pumpkin<br /><br />
3 teaspoons vanilla<br /><br />
<br /><br />
Add dry to wet ingredients<br /><br />
Bake 350 for ten minutes<br /><br />
<br /><br />
If too Flat – add more flour<br /><br />
<br />
<br />
[[Category:Complete]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2314Primanti's-Style Sandwiches2009-11-11T03:10:59Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br><br />
(you can always just buy a bag of fries and fry 'em up - if you do, get the ones with some skins still on)<br />
<br />
=== Procedure ===<br />
<b>To make the slaw:</b><br><br />
Mix together cabbage and onion in a large bowl.<br />
<br><br />
In a small bowl, combine the vinegars and sugar and stir until sugar is dissolved.Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br />
<br><br />
<br><b>To make the fries: </b><br><br />
Heat Vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br />
<br><br />
Increase oil temperature to 375°F. <br />
<br><br />
Place potatoes back in oil for 4 to 5 minutes. Transfer to a rack and salt (return oil to 375°F between batches).<br />
<br><br />
<br><br />
<b>To make the eggs:</b><br><br />
Spray a frying pan with cooking spray and fry eggs, breaking the yolks and turning once. When eggs are done, overlap two at a time and place 1-2 slices of cheese on each pair of eggs until melted.<br />
<br><br />
<br><br />
<b>To make the sandwiches:</b><br><br />
Slice bread into thick slices. Place a double egg with cheese on a slice of bread, add a handful of slaw on top of that, and top with a handful of fries and another slice of bread. I like to add mayonnaise as well.</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2313Primanti's-Style Sandwiches2009-11-11T03:06:39Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br><br />
(you can always just buy a bag of fries and fry 'em up - if you do, get the ones with some skins still on)<br />
<br />
=== Procedure ===<br />
<b>To make the slaw:</b><br><br />
Mix together cabbage and onion in a large bowl.<br />
<br><br />
In a small bowl, combine the vinegars and sugar and stir until sugar is dissolved.Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br />
<br><br />
<br><b>To make the fries: </b><br><br />
Heat Vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br />
<br><br />
Increase oil temperature to 375°F. <br />
<br><br />
Place potatoes back in oil for 4 to 5 minutes. Transfer to a rack and salt (return oil to 375°F between batches).<br />
<br><br />
<br><br />
<b>To make the eggs:</b><br><br />
Spray a frying pan with cooking spray and fry eggs, breaking the yolks. When eggs are done, overlap two at a time and place 1-2 slices of cheese on each pair of eggs until melted.<br />
<br><br />
<br><br />
<b>To make the sandwiches:</b><br><br />
Slice bread into tick slices. Place a double egg with cheese on a slice of bread, add a handful of slaw on top of that, and top with a handful of fries and another slice of bread. I like to add mayonnaise as well.</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2312Primanti's-Style Sandwiches2009-11-11T03:05:35Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br />
(you can always just buy a bag of fries and fry 'em up - if you do, get the ones with some skins still on)<br />
<br />
=== Procedure ===<br />
<b>To make the slaw:</b><br><br />
Mix together cabbage and onion in a large bowl.<br />
<br><br />
In a small bowl, combine the vinegars and sugar and stir until sugar is dissolved.Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br />
<br><br />
<br><b>To make the fries: </b><br><br />
Heat Vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br />
<br><br />
Increase oil temperature to 375°F. <br />
<br><br />
Place potatoes back in oil for 4 to 5 minutes. Transfer to a rack and salt (return oil to 375°F between batches).<br />
<br><br />
<br><br />
<b>To make the eggs:</b><br><br />
Spray a frying pan with cooking spray and fry eggs, breaking the yolks. When eggs are done, overlap two at a time and place 1-2 slices of cheese on each pair of eggs until melted.<br />
<br><br />
<br><br />
<b>To make the sandwiches:</b><br><br />
Slice bread into tick slices. Place a double egg with cheese on a slice of bread, add a handful of slaw on top of that, and top with a handful of fries and another slice of bread. I like to add mayonnaise as well.</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2311Primanti's-Style Sandwiches2009-11-11T03:00:34Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br />
<br />
=== Procedure ===<br />
<b>To make the slaw:</b><br><br />
Mix together cabbage and onion in a large bowl.<br />
<br><br />
In a small bowl, combine the vinegars and sugar and stir until sugar is dissolved.Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br />
<br><br />
<br><b>To make the fries: </b><br><br />
Heat Vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br />
<br><br />
Increase oil temperature to 375°F. <br />
<br><br />
Place potatoes back in oil for 4 to 5 minutes. Transfer to a rack and salt (return oil to 375°F between batches).<br />
<br><br />
<br><br />
<b>To make the eggs:</b><br><br />
Spray a frying pan with cooking spray and fry eggs, breaking the yolks. When eggs are done, overlap two at a time and place 1-2 slices of cheese on each pair of eggs until melted.<br />
<br><br />
<br><br />
<b>To make the sandwiches:</b><br><br />
Slice bread into tick slices. Place a double egg with cheese on a slice of bread, add a handful of slaw on top of that, and top with a handful of fries and another slice of bread. I like to add mayonnaise as well.</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2310Primanti's-Style Sandwiches2009-11-11T02:59:24Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br />
<br />
=== Procedure ===<br />
<b>To make the slaw:</b><br><br />
Mix together cabbage and onion in a large bowl.<br />
<br><br />
In a small bowl, combine the vinegars and sugar and stir until sugar is dissolved.Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br />
<br><br />
<br><b>To make the fries: </b><br><br />
Heat Vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br />
<br><br />
Increase oil temperature to 375°F. <br />
<br><br />
Place potatoes back in oil for 4 to 5 minutes. Transfer to a rack and salt (return oil to 375°F between batches).<br />
<br><br />
<br><br />
<b>To make the eggs:</b><br><br />
Spray a frying pan with cooking spray and fry eggs, breaking the yolks. When eggs are done, overlap two at a time and place 1-2 slices of cheese on each pair of eggs until melted.<br />
<br><br />
<br><br />
<br>To make the sandwiches:</b><br><br />
Slice bread into tick slices.<br><br />
Place a double egg with cheese on a slice of bread, add a handful of slaw on top of that, and top with a handful of fries and another slice of bread. I like to add mayonnaise as well.</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2309Primanti's-Style Sandwiches2009-11-11T02:57:22Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br />
<br />
=== Procedure ===<br />
<b>To make the slaw:</b><br><br />
Mix together cabbage and onion in a large bowl.<br />
<br><br />
In a small bowl, combine the vinegars and sugar and stir until sugar is dissolved.Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br />
<br><br />
<br><b>To make the fries: </b><br><br />
Heat Vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br />
<br><br />
Increase oil temperature to 375°F. <br />
<br><br />
Place potatoes back in oil for 4 to 5 minutes. Transfer to a rack and salt (return oil to 375°F between batches).<br />
<br><br />
<b>To make the eggs</b><br><br />
Spray a frying pan with cooking spray and fry eggs, breaking the yolks. When eggs are done, overlap two at a time and place 1-2 slices of cheese on each pair of eggs until melted.<br />
<br><br />
Slice bread into tick slices.<br />
<br><br />
Place a double egg with cheese on a slice of bread, add a handful of slaw on top of that, and top with a handful of fries and another slice of bread. I like to add mayonnaise as well.</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2308Primanti's-Style Sandwiches2009-11-11T02:54:37Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br />
<br />
=== Procedure ===<br />
<b>To make the slaw:</b><br><br />
Mix together cabbage and onion in a large bowl.<br />
<br><br />
In a small bowl, combine the vinegars and sugar and stir until sugar is dissolved.Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br />
<br><br />
<br><b>To make the fries: </b><br><br />
Heat Vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br />
<br><br />
Increase oil temperature to 375°F. <br />
<br><br />
Place potatoes back in oil for 4 to 5 minutes. Transfer to a rack and salt (return oil to 375°F between batches).<br />
<br><br />
<br><br />
Spray a frying pan with cooking spray and fry eggs, breaking the yolks. When eggs are done, overlap two at a time and place 1-2 slices of cheese on each pair of eggs until melted.<br />
<br><br />
Slice bread into tick slices.<br />
<br><br />
Place a double egg with cheese on a slice of bread, add a handful of slaw on top of that, and top with a handful of fries and another slice of bread. I like to add mayonnaise as well.</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2307Primanti's-Style Sandwiches2009-11-11T02:38:44Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br />
<br />
=== Procedure ===<br />
Mix together cabbage and onion in a large bowl.<br />
<br><br />
In a small bowl, combine the vinegars and sugar and stir until sugar is dissolved.Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br />
<br><br />
<br><b>To make the fries: </b><br><br />
Heat Vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br />
<br><br />
Increase oil temperature to 375°F. <br />
<br><br />
Place potatoes back in oil for 4 to 5 minutes. Transfer to a rack and salt (return oil to 375°F between batches).<br />
<br><br />
<br><br />
Spray a frying pan with cooking spray and fry eggs, breaking the yolks. When eggs are done, overlap two at a time and place 1-2 slices of cheese on each pair of eggs until melted.<br><br />
<br><br />
Slice bread into tick slices.>br><br />
<br><br />
Put a handful of slaw on a slice of bread,</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2306Primanti's-Style Sandwiches2009-11-11T02:36:44Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br />
<br />
=== Procedure ===<br />
Mix together cabbage and onion in a large bowl.<br><br />
<br><br />
In a small bowl, combine the vinegars and sugar and stir until sugar is dissolved.Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br><br />
<br />
<br><b>To make the fries: </b><br><br />
Heat Vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br><br />
<br><br />
Increase oil temperature to 375°F. <br><br />
<br><br />
Place potatoes back in oil for 4 to 5 minutes. Transfer to a rack and salt (return oil to 375°F between batches).<br><br />
<br><br />
<br><br />
Spray a frying pan with cooking spray and fry eggs, breaking the yolks. When eggs are done, overlap two at a time and place 1-2 slices of cheese on each pair of eggs until melted.<br><br />
<br><br />
Slice bread into tick slices.>br><br />
<br><br />
Put a handful of slaw on a slice of bread,</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2305Primanti's-Style Sandwiches2009-11-11T02:31:56Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br />
<br />
=== Procedure ===<br />
Mix together cabbage and onion in a large bowl.<br><br />
<br><br />
In a small bowl, combine the vinegars and sugar and stir until sugar is dissolved.Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br><br />
<br />
<br><b>To make the fries: </b><br><br />
Heat Vegetable oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to a rack to drain.<br />
<br />
Increase oil temperature to 375°F. <br />
<br />
Place potatoes back in oil for 4 to 5 minutes. Transfer to a rack and salt. Return oil to 375°F between batches.</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2304Primanti's-Style Sandwiches2009-11-11T02:25:15Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br />
<br />
=== Procedure ===<br />
1. Mix together cabbage and onion in a large bowl.<br><br />
2. In a small bowl, combine the vinegars and sugar and stir until sugar is dissolved.Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br><br />
3. To make the fries: dry potatoes thoroughly and heat oil to 325 degrees</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2303Primanti's-Style Sandwiches2009-11-11T02:24:20Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br />
<br />
=== Procedure ===<br />
1. Mix together cabbage and onion in a large bowl.<br><br />
2. In a small bowl, combine the vinegars and sugar and stir until sugar is dissolved. Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br />
3. To make the fries: dry potatoes thoroughly and heat oil to 325 degrees</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2302Primanti's-Style Sandwiches2009-11-11T02:22:44Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage (I buy it in the bag)<br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar (Primanti's uses only this, but I found it tastier to use both vinegars)<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b> <br />
3 russet potatoes cut lengthwise into long shoestring-style fries, kept in cold water until ready to prepare<br />
vegetable oil<br />
<br />
=== Procedure ===<br />
1. Mix together cabbage and onion in a large bowl.<b><br />
2. In a small bowl, combine the vinegars and sugar. Add the vinegar mixture to the cabbage mixture and toss until cabbage is completely coated.<br />
3. To make the fries: dry potatoes thoroughly</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2301Primanti's-Style Sandwiches2009-11-11T02:15:06Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of Italian bread, unsliced<br />
4 cups shredded cabbage <br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar<br />
1/4 cup fish-n-chips vinegar<br />
1 tablespoon sugar<br />
8 eggs<br />
provolone cheese slices<br />
<br><br />
<b>For the Fries:</b><br />
3 russet potatoes cut lengthwise into long shoestring-style fries<br />
vegetable oil<br />
<br />
=== Procedure ===</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2300Primanti's-Style Sandwiches2009-11-11T02:10:27Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings. <br><br />
<br><br />
=== Ingredients ===<br />
Your favorite loaf of italian bread, unsliced<br />
4 cups shredded cabbage <br />
1/2 cup shredded onion<br />
1/4 cup cider vinegar<br />
1/4 cup fish-n-chips vinegar</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2299Primanti's-Style Sandwiches2009-11-11T02:05:26Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings.<br><br />
<br><br />
=== Ingredients ===<br />
Your favorite Italian bread, unsliced</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2298Primanti's-Style Sandwiches2009-11-11T02:05:03Z<p>Erin: </p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings.<br><br />
<br><br />
== Ingredients ==<br />
Your favorite Italian bread, unsliced</div>Erinhttps://erinsrecipes.com/w/index.php?title=Primanti%27s-Style_Sandwiches&diff=2297Primanti's-Style Sandwiches2009-11-11T01:46:57Z<p>Erin: New page: I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings.<br> <br> Ingredients:<br> Your favorite Italian bread, unslided</p>
<hr />
<div>I like the Double Egg and Cheese, but the slaw and the fries are the same no matter the rest of the fillings.<br><br />
<br><br />
Ingredients:<br><br />
Your favorite Italian bread, unslided</div>Erinhttps://erinsrecipes.com/w/index.php?title=Mom%27s_Pumpkin_Cookies&diff=2296Mom's Pumpkin Cookies2009-11-09T03:57:32Z<p>Erin: </p>
<hr />
<div>Mix together:<br /><br />
5 cups flour<br /><br />
1 teaspoon salt<br /><br />
2 teaspoons soda<br /><br />
1 teaspoon cinnamon<br /><br />
1 teaspoon nutmeg<br /><br />
<br /><br />
Separately cream together:<br /><br />
2 cups butter<br /><br />
2 cups sugar<br /><br />
<br /><br />
Add three eggs<br /><br />
2 cups pumpkin<br /><br />
3 teaspoons vanilla<br /><br />
<br /><br />
Add dry to wet ingredients<br /><br />
Bake 350 for ten minutes<br /><br />
<br /><br />
If too Flat – add more flour<br /><br />
<br />
<br />
[[Category:Complete]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=Pumpkin_Muffins&diff=2295Pumpkin Muffins2009-11-09T03:56:35Z<p>Erin: </p>
<hr />
<div>These spicy muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar creates a crunchy topping that contrasts with the moist, tender muffins.<br />
<br />
<b>Yield:</b> 18 servings (serving size: 1 muffin)<br />
<b>Ingredients</b><br />
2 3/4 cups all-purpose flour<br />
1 cup granulated sugar<br />
1 tablespoon baking powder<br />
1 teaspoon baking soda<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon salt<br />
1 cup canned pumpkin<br />
3/4 cup fat-free sour cream<br />
1/3 cup fat-free milk<br />
1/4 cup vegetable oil<br />
1 teaspoon vanilla extract<br />
1 large egg<br />
1 large egg white<br />
Cooking spray<br />
1 tablespoon granulated sugar<br />
1 1/2 teaspoons brown sugar<br />
<br />
<b>Preparation</b><br />
<br />
Preheat oven to 375°.<br />
<br />
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.<br />
<br />
Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.<br />
<br />
Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.<br />
<br />
Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.<br />
Nutritional Information<br />
<br />
Calories: 164 (19% from fat)<br />
Fat: 3.5g (sat 0.6g,mono 0.8g,poly 1.9g) <br />
Protein: 3.5g<br />
Carbohydrate: 29.7g<br />
Fiber: 1g<br />
Cholesterol: 12mg<br />
Iron: 1.2mg<br />
Sodium: 269mg<br />
Calcium: 78mg<br />
<br />
<i>Cooking Light, DECEMBER 2002</i><br/><br />
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522319<br />
<br />
<br />
[[Category:Complete]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=Chicken_Noodle_Soup&diff=2294Chicken Noodle Soup2009-11-09T03:56:14Z<p>Erin: </p>
<hr />
<div>=== Ingredients ===<br />
<b>For the Broth:</b><br />
12 cups cold water<br />
1 tablespoon whole black peppercorns<br />
1 large chicken whole broiler or chicken leg quarters, skinned<br />
3 celery stalks, loosely sliced<br />
2 medium carrots, peeled and loosely sliced<br />
2 bay leaves<br />
1 large onion, peeled and cut into 8 wedges<br />
<br><br />
<b>Remaining ingredients:</b><br />
Cooking spray<br />
1 large chopped onion<br />
1 cup sliced celery<br />
3/4 cup sliced carrot<br />
3/4 teaspoon salt, or more to taste<br />
1/2 teaspoon thyme<br />
1/4 teaspoon basil<br />
1/2 teaspoon chopped fresh rosemary<br />
1, 15-ounce can fire roasted diced tomatoes<br />
1/2 cup chopped fresh parsley<br />
Pepper<br />
<br><br />
<b>Noodles:</b><br />
2 cups flour<br />
3 eggs<br />
1/2 - 1 cup water<br />
1/2 teaspoon salt<br />
<br><br />
WILL TRY, BUT HAVEN'T YET<br />
Fresh dill or if necessary, dried dill. This will be to taste.<br />
3/4 cup frozen peas<br />
3 large cloves garlic, minced<br />
<br />
<br />
=== Description ===<br />
This reheats as well as when it is fresh. It might gel in the fridge but instantly turns back to soup in the microwave or stovetop.<br><br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br><br />
<br />
=== Procedure ===<br />
1. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Loosely shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil.<br><br />
<br><br />
2. While broth comes to a boil - To make noodles, combine all ingredients, except water in a food processor and pulse until combined. Add water until dough forms into a ball. If too sticky, add more flour. Knead for 1o minutes either by hand or with a dough hook on a stand-alone mixer. Form the dough into a ball, and let rest for 1 hour.<br><br />
<br><br />
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, celery, and carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender.<br><br />
<br><br />
4. Cut dough into 4 equal peices and roll each out as thin as you can get it. Cut into rectangular strips and hang to dry for at least 1 hour.<br><br />
<br><br />
5. While noodles are drying, add shredded chicken pieces that were set aside earlier to the pan, along with the parsley, thyme, rosemary, basil, and tomatoes, and bring back to a boil. <br><br />
<br><br />
6. Carefully place in the raw, dried, home-made noodles and stir gently to distribute through the soup. Simmer until noodles are done, about 15 minutes. Shut off heat and allow to sit for about 10-15 minutes before serving.<br><br />
<br><br />
=== Yield ===<br />
Approximately 12 cups<br />
<br />
=== Date ===<br />
January 27, 2008<br />
November 8, 2009<br />
<br />
=== Source ===<br />
Combination of the following<br><br />
http://suzette.typepad.com/the_joy_of_soup/2004/01/grandma_sophies.html<br><br />
Grandma Sophie's Chicken Soup<br><br />
&<br><br />
http://www.cullmantimes.com/features/local_story_033184038.html?keyword=topstory<br><br />
Quick chicken soup<br><br />
&<br><br />
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918520<br><br />
<br />
=== Prep Time ===<br />
All day; about 7 hours intermittently<br><br />
<br />
=== Cook Time ===<br />
about 4 hours<br />
<br />
[[Category:Complete]]</div>Erinhttps://erinsrecipes.com/w/index.php?title=Chicken_Noodle_Soup&diff=2293Chicken Noodle Soup2009-11-09T03:54:25Z<p>Erin: /* Cook Time */</p>
<hr />
<div>=== Ingredients ===<br />
<b>For the Broth:</b><br />
12 cups cold water<br />
1 tablespoon whole black peppercorns<br />
1 large chicken whole broiler or chicken leg quarters, skinned<br />
3 celery stalks, loosely sliced<br />
2 medium carrots, peeled and loosely sliced<br />
2 bay leaves<br />
1 large onion, peeled and cut into 8 wedges<br />
<br><br />
<b>Remaining ingredients:</b><br />
Cooking spray<br />
1 large chopped onion<br />
1 cup sliced celery<br />
3/4 cup sliced carrot<br />
3/4 teaspoon salt, or more to taste<br />
1/2 teaspoon thyme<br />
1/4 teaspoon basil<br />
1/2 teaspoon chopped fresh rosemary<br />
1, 15-ounce can fire roasted diced tomatoes<br />
1/2 cup chopped fresh parsley<br />
Pepper<br />
<br><br />
<b>Noodles:</b><br />
2 cups flour<br />
3 eggs<br />
1/2 - 1 cup water<br />
1/2 teaspoon salt<br />
<br><br />
WILL TRY, BUT HAVEN'T YET<br />
Fresh dill or if necessary, dried dill. This will be to taste.<br />
3/4 cup frozen peas<br />
3 large cloves garlic, minced<br />
<br />
<br />
=== Description ===<br />
This reheats as well as when it is fresh. It might gel in the fridge but instantly turns back to soup in the microwave or stovetop.<br><br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br><br />
<br />
=== Procedure ===<br />
1. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Loosely shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil.<br><br />
<br><br />
2. While broth comes to a boil - To make noodles, combine all ingredients, except water in a food processor and pulse until combined. Add water until dough forms into a ball. If too sticky, add more flour. Knead for 1o minutes either by hand or with a dough hook on a stand-alone mixer. Form the dough into a ball, and let rest for 1 hour.<br><br />
<br><br />
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, celery, and carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender.<br><br />
<br><br />
4. Cut dough into 4 equal peices and roll each out as thin as you can get it. Cut into rectangular strips and hang to dry for at least 1 hour.<br><br />
<br><br />
5. While noodles are drying, add shredded chicken pieces that were set aside earlier to the pan, along with the parsley, thyme, rosemary, basil, and tomatoes, and bring back to a boil. <br><br />
<br><br />
6. Carefully place in the raw, dried, home-made noodles and stir gently to distribute through the soup. Simmer until noodles are done, about 15 minutes. Shut off heat and allow to sit for about 10-15 minutes before serving.<br><br />
<br><br />
=== Yield ===<br />
Approximately 12 cups<br />
<br />
=== Date ===<br />
January 27, 2008<br />
November 8, 2009<br />
<br />
=== Source ===<br />
Combination of the following<br><br />
http://suzette.typepad.com/the_joy_of_soup/2004/01/grandma_sophies.html<br><br />
Grandma Sophie's Chicken Soup<br><br />
&<br><br />
http://www.cullmantimes.com/features/local_story_033184038.html?keyword=topstory<br><br />
Quick chicken soup<br><br />
&<br><br />
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918520<br><br />
<br />
=== Prep Time ===<br />
All day; about 7 hours intermittently<br><br />
<br />
=== Cook Time ===<br />
about 4 hours</div>Erinhttps://erinsrecipes.com/w/index.php?title=Chicken_Noodle_Soup&diff=2292Chicken Noodle Soup2009-11-09T03:53:54Z<p>Erin: </p>
<hr />
<div>=== Ingredients ===<br />
<b>For the Broth:</b><br />
12 cups cold water<br />
1 tablespoon whole black peppercorns<br />
1 large chicken whole broiler or chicken leg quarters, skinned<br />
3 celery stalks, loosely sliced<br />
2 medium carrots, peeled and loosely sliced<br />
2 bay leaves<br />
1 large onion, peeled and cut into 8 wedges<br />
<br><br />
<b>Remaining ingredients:</b><br />
Cooking spray<br />
1 large chopped onion<br />
1 cup sliced celery<br />
3/4 cup sliced carrot<br />
3/4 teaspoon salt, or more to taste<br />
1/2 teaspoon thyme<br />
1/4 teaspoon basil<br />
1/2 teaspoon chopped fresh rosemary<br />
1, 15-ounce can fire roasted diced tomatoes<br />
1/2 cup chopped fresh parsley<br />
Pepper<br />
<br><br />
<b>Noodles:</b><br />
2 cups flour<br />
3 eggs<br />
1/2 - 1 cup water<br />
1/2 teaspoon salt<br />
<br><br />
WILL TRY, BUT HAVEN'T YET<br />
Fresh dill or if necessary, dried dill. This will be to taste.<br />
3/4 cup frozen peas<br />
3 large cloves garlic, minced<br />
<br />
<br />
=== Description ===<br />
This reheats as well as when it is fresh. It might gel in the fridge but instantly turns back to soup in the microwave or stovetop.<br><br />
<br />
=== Rating ===<br />
Recipe Rating based on a scale of 1-5:<br><br />
5 Favorite<br><br />
<br />
=== Procedure ===<br />
1. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Loosely shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil.<br><br />
<br><br />
2. While broth comes to a boil - To make noodles, combine all ingredients, except water in a food processor and pulse until combined. Add water until dough forms into a ball. If too sticky, add more flour. Knead for 1o minutes either by hand or with a dough hook on a stand-alone mixer. Form the dough into a ball, and let rest for 1 hour.<br><br />
<br><br />
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, celery, and carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender.<br><br />
<br><br />
4. Cut dough into 4 equal peices and roll each out as thin as you can get it. Cut into rectangular strips and hang to dry for at least 1 hour.<br><br />
<br><br />
5. While noodles are drying, add shredded chicken pieces that were set aside earlier to the pan, along with the parsley, thyme, rosemary, basil, and tomatoes, and bring back to a boil. <br><br />
<br><br />
6. Carefully place in the raw, dried, home-made noodles and stir gently to distribute through the soup. Simmer until noodles are done, about 15 minutes. Shut off heat and allow to sit for about 10-15 minutes before serving.<br><br />
<br><br />
=== Yield ===<br />
Approximately 12 cups<br />
<br />
=== Date ===<br />
January 27, 2008<br />
November 8, 2009<br />
<br />
=== Source ===<br />
Combination of the following<br><br />
http://suzette.typepad.com/the_joy_of_soup/2004/01/grandma_sophies.html<br><br />
Grandma Sophie's Chicken Soup<br><br />
&<br><br />
http://www.cullmantimes.com/features/local_story_033184038.html?keyword=topstory<br><br />
Quick chicken soup<br><br />
&<br><br />
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918520<br><br />
<br />
=== Prep Time ===<br />
All day; about 7 hours intermittently<br><br />
<br />
=== Cook Time ===<br />
about 4 hours<br />
<br />
[[Complete]]</div>Erin