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Elizabeth
- Female
- Columbus, OH
- United States
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Elizabeth's Discussions
Does anybody have a recipie for a black bean burrito?
Replied Mar. 25, 2008
Introduce Yourself
Replied Mar. 10, 2008
Introduce Yourself
Replied Mar. 3, 2008
Elizabeth's Page
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Group for those of us looking for an old recipe our Mothers, Grandmothers or Uncles, etc used and made for us, now we would like to have the recipe.
Group for those of us looking for an old recipe our Mothers, Grandmothers or Uncles, etc used and made for us, now we would like to have the recipe.
Group for those of us looking for an old recipe our Mothers, Grandmothers or Uncles, etc used and made for us, now we would like to have the recipe.
Group for those of us looking for an old recipe our Mothers, Grandmothers or Uncles, etc used and made for us, now we would like to have the recipe.
Profile Information
- Favorite Foods:
- Salads, Recipes with or for Chicken, one-dish meals and Casseroles, Fruit, German and Irish cuisine, breads
- Who are your favorite chefs/cooks?
- I don't really watch much TV, so don't know many. I have caught a couple of Rachel Ray's shows and enjoy her no-nonsense, easy way around the kitchen. I am more inspired now by friends and family's recipes and cooking, and think I was inspired more than I realize by my Mother's cooking; Salmon Patties, homemade Doughnuts, Lemon Merinque Pie, Loaves of bread......
- About Me:
- I plant a garden every year, love using the fresh tomatoes, herbs, onions, peppers, garlic in my recipes. I am planning on enlarging my garden this year, can't wait till spring!
I like to take a recipe and change it, or just create a new dish on my own. I enjoy cooking with my daughters, but we have never really taken many photos of our master pieces! I'll have to start.........
- Do you have a food related blog?
- No
Fresh Canned Mushrooms, made these over Spring break:
HONEY - PECAN CRESCENTS
DOUGH:
4 1/2 - 5 c. all purpose flour
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 (1 oz.) pkg. fast rising dry yeast
1 c. milk
1/2 c. butter
2 eggs
FILLING
4 1/2 - 5 c. all purpose flour ½ c. honey
1/2 c. sugar 2 tbsp. butter
1 tsp. cinnamon ½ tsp. vanilla
1/2 tsp. salt 1 ½ c. finely chopped pecans
1 (1 oz.) pkg. fast rising dry yeast
1 c. milk
1/2 c. butter
2 eggs
EGG GLAZE"
1 egg
1Tbls milk
VANILLA GLAZE:
2 1/2 tbsp. milk
1 tbsp. butter, melted
1 tsp. vanilla
Dash of salt
Blend in 1 c. sifted powdered sugar;
Drizzle on crescents.
Directions:
Combine 3 cups flour, sugar, cinnamon, salt, and yeast in bowl. Heat milk, butter to 130 degrees; beat into flour with mixer on low. Add eggs, beat at medium 3 minutes. Stir in remaining flour for soft dough.
Knead dough on floured surface until smooth and elastic - 5 minutes; add flour to prevent sticking. Let rise in oiled bowl, covered, until doubled, about 90 minutes.
Punch down dough; let rest 10 minutes. Divide in half; roll each half to 13 inch circle, 1/4 inch thick. Cut each circle in 12 wedges, beginning in the center to outer edge.
Heat honey and butter over low heat to blend. Add vanilla, pecans. Cool; place 2 teaspoons on wide ends of wedges. Roll from wide ends. Form crescents. Space 2 inches apart on cookie sheets. Let rise, covered, until doubled in size, 45-60 minutes.
Combine egg and milk to make glaze. Brush on crescents. Bake at 375 degrees for 15 minutes. Cool on sheets 5 minutes. Cool completely and drizzle with vanilla glaze.
From Family Circle Magazine November 7, 1989
----------------------------------------------------------------------------- Bake-A-Thon: Usually when my daughters and I get together for an all day cooking event, we also make finger foods to eat while cooking. These are Sausage Cups I made with: Sausage, chopped green onions, fresh mushrooms and green olives, Parmesan cheese, whipping cream and a few fresh spices. The crust is a slice of bread per each, in this instance I used potato bread.
HONEY - PECAN CRESCENTS
DOUGH:
4 1/2 - 5 c. all purpose flour
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 (1 oz.) pkg. fast rising dry yeast
1 c. milk
1/2 c. butter
2 eggs
FILLING
4 1/2 - 5 c. all purpose flour ½ c. honey
1/2 c. sugar 2 tbsp. butter
1 tsp. cinnamon ½ tsp. vanilla
1/2 tsp. salt 1 ½ c. finely chopped pecans
1 (1 oz.) pkg. fast rising dry yeast
1 c. milk
1/2 c. butter
2 eggs
EGG GLAZE"
1 egg
1Tbls milk
VANILLA GLAZE:
2 1/2 tbsp. milk
1 tbsp. butter, melted
1 tsp. vanilla
Dash of salt
Blend in 1 c. sifted powdered sugar;
Drizzle on crescents.
Directions:
Combine 3 cups flour, sugar, cinnamon, salt, and yeast in bowl. Heat milk, butter to 130 degrees; beat into flour with mixer on low. Add eggs, beat at medium 3 minutes. Stir in remaining flour for soft dough.
Knead dough on floured surface until smooth and elastic - 5 minutes; add flour to prevent sticking. Let rise in oiled bowl, covered, until doubled, about 90 minutes.
Punch down dough; let rest 10 minutes. Divide in half; roll each half to 13 inch circle, 1/4 inch thick. Cut each circle in 12 wedges, beginning in the center to outer edge.
Heat honey and butter over low heat to blend. Add vanilla, pecans. Cool; place 2 teaspoons on wide ends of wedges. Roll from wide ends. Form crescents. Space 2 inches apart on cookie sheets. Let rise, covered, until doubled in size, 45-60 minutes.
Combine egg and milk to make glaze. Brush on crescents. Bake at 375 degrees for 15 minutes. Cool on sheets 5 minutes. Cool completely and drizzle with vanilla glaze.
From Family Circle Magazine November 7, 1989
----------------------------------------------------------------------------- Bake-A-Thon: Usually when my daughters and I get together for an all day cooking event, we also make finger foods to eat while cooking. These are Sausage Cups I made with: Sausage, chopped green onions, fresh mushrooms and green olives, Parmesan cheese, whipping cream and a few fresh spices. The crust is a slice of bread per each, in this instance I used potato bread.
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I’m new on community… Do you love Italian cuisine?
If you like it, please check out my website:
http://www.roma-gourmet.com/eng_rice.html
with Italian recipes and nice dish photos
and let me know if you like it!
Have a great day
Roma gourmet