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    9 Recipes

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    A variation of a traditional hot American breakfast, This recipe is for my very restricted special diet, lactose free, fat free, bland. Many people prefer more fat, such as bacon or butter or like milk and sugar in it. Good for you that you don't have to eat this! lol This is meant for good nutrition on a restricted diet, and not for any most pleasurable delight of the year award.

    Recipe #415172

    This recipe uses Jiffy mix, canned pumpkin and a little cinnamon. You might tweak it as you like. I'm experimenting with my 1.5 quart slow cooker. The cooking time is approximate, and during the last 1/2 hour I did take the lid off and let the steam out a couple of times so it would bake a bit better, otherwise it is soooo moist that it is heavy. You can let me know if you remove the lid or not and how moist or dry yours turns out. I added some raisins too. The sides come out a bit crusty, which I like. I lined the bottom of the crock with parchment paper and then greased it with the crock so the cornbread will slide out better. It really doesn't get any easier than this.

    Recipe #430130

    St Michael's major feast day is September 29th, now joined with the other archangels. I've just been reading up on St Michael and found out that there is a traditional 'bannock', or flat bread made with barley and oats. This version has the number 1 in the title because there is another that is a bit different. This bannock is of Irish origin and is used by the English on the feast also. I found this recipe online at a site called 'Which Day'

    Recipe #423144

    This is a second recipe for St Michael's Bannock. This is a traditional Irish flatbread made and eaten for the feast of St Michael on September 29th.

    Recipe #423050

    My mom had an egg poacher that was a metal pan with a metal tray and removable cups. I recently found a tray with 4 indentations to be placed into any 10 - 12 inch fry pan. The pan is filled with enough water to serve as a kind of double boiler, making steam to heat the egg mixture. With chawanmushi cups the water does come up to about 1/2 way of the cup, but with the poacher that is not necessary. The recipe is the same for both, and it's the cooking time that differs. The cup takes longer because the mixture is deeper and it is eaten from the cup. The poacher is quicker because shallower and the egg is removed from the poacher (I put it on toast) I find chawanmushi style steamed eggs to be very satisfying. It's also healthy. The ingredients can be varied according to what is on hand. I put in the ingredients just 1 of each thing because the numbers are very flexible and it's just to give a list of the possibilities. The filling ingredients are placed in the cups separately from the egg mixture. The egg mixture is the liquids stirred together and then poured on top of the other ingredients.

    Recipe #418385

    I started out to use up a couple of chicken thighs that I had defrosted. One thing led to another and I ended up with this and it is good! So I decided to share it with you. I like to keep some chicken thighs in the freezer because I think they are the most versatile part if not using the whole chicken. If I need another specific part, like skinless, boneless breasts for something special then I just go get that for that meal. I like to use kale rather than collard greens, spinach, or other greens, most of the time,, though I do also use collards and spinach. Spinach has oxalate in it which affects calcium processing and are off my list for now, though I prefer it normally in lots of dishes. Kale is a bit thicker and tougher and so has to be cooked more, but it is not as tough as collards and has a nice flavor. Chayote is found in the Hispanic or Asian produce sections. It's in the squash family, looks kind of like a green pear on the outside. I peel them, cut them in half along the slit, and then cube them like potatoes, usually, and use them with potatoes too. Ponzu is new to me, an Asian sauce with combination of soy sauce and citrus. I just kind of decided to experiment and try it in the soup and it works! I didn't add any salt to this, which was very plain tasting till I added the ponzu. This version of chicken soup is an eclectic 'fusion' of various ingredients from a few traditions. I found it to be very satisfying. Now, if you leave the ponzu out it is going to be a different thing, so you can comment that you changed this or that and the other thing and that is fine but just realize that that makes it another recipe. If you do change a lot of things then I might also like yours and so if you post your recipe then let me know so I can try it your way. You might want to add more chicken, or more carrots, or less kale, or less garlic,, and that is all good. This is what I had on hand and what I did,, and it was good.

    Recipe #416001

    I learned about sancocho in the Dominican Republic, so although there are also Puerto Rican and Colombian sancochos, this is a modified Dominican sancocho. According to the history, the traditonal sancocho came to the Caribbean at the time of colonization from the Canary Islands, and the number 7 of the very fancy and ideal sancocho is the number of the Canary Islands. Some people will insist that a real sancocho has to have 7 kinds of meat,, others have let it down to 5. The minimum is 3, beef, chicken and pork, though adding goat meat is great. A sancocho is considered special and for holidays and company. It does take a lot of time to do, and because of the number of ingredients it is impossible to make just a little bit. I have modified the recipe a bit, using beef broth instead of stew beef, and a small chorizo instead of a lot of pork. Traditionalists raise an eyebrow at this,, but.. then nod a reserved approval. Another must is to use the roots that are native to the area, such as yuca, malanga/ yautia, nyame, and, from among these I have chosen my favorites. Malanga coco has little purple flecks in the flesh; yuca long and carrot shaped with a brown peel; calabaza is a pumpkin like squash; chayote is a light green pear-shaped kind of squash. Usually a green plantain is used, but I like mine to ripen just a bit to having a hint of yellow. A sour liquid is added called naranja agria, or sour orange, and this helps food in the tropics to be keep. Meats are marinated in lemon juice. Since naranja agria is hard to find in my area, then some use alcaparrado, green olives and capers and some of the liquid from the bottle, or a bit of lemon juice can be used. Cilantro is considered an essential, although I don't really like cilantro and prefer something called recao, or cilantro ancho, which is a long leaf. Parsley has a kind of different flavor and so is not considered a good substitute for cilantro. To peel the malanga, yuca and calabaza we need a good knife and it is done by placing the object on a cutting board and then cutting down to the board,, not by holding in the hand and using a paring knife. The list of ingredients is very flexible in quantity, so the quantity that I put down is not meant to be mandatory but to just get an idea. The computer does not recognize malanga coco, or sazon packets, and put pumpkin and not calabaza. I've heard that many native foods from outside North America and Europe have not been entered into the computer. I hope Recipezaar adds them in. I'm having a bit of a problem with estimating the total amount for the nutritional content. I put 1 - 2 gallons because it is that flexible, but the computer put it at 1 gallon. I'm going to try to put 1 1/2 gallons because the computer did not add in a few of the ingredients which are substantial. I'm going to omit the 'salt & pepper' because the bouillion cubes add salt.

    Recipe #413019

    There are a few variations of American Indian Fry Bread, according to the region, and some use yeast while others use baking powder. Some are rolled out and some are patted flat in the palms of the hands. This is a basic one that I use. It's very simple and easy to double, triple, or halve it. The rule is 1 tsp of baking powder to 1 cup of flour and a pinch of salt. Enough water to make a dough, knead it until its not sticky. You can let it rest or not. Divide into balls that will result in a flat round of about 4 inches. Flour the hands and then put a ball in the palm of one hand and press it with the palm of the other, and then reverse, till it is about 1/2 inch flat. Poking a little hole in the middle prevents it from puffing up too much. Then they are deep fried till golden brown, but I don't like to use a whole lot of oil so I use only about 3 inches deep; enough to cover the risen bread, but at least 3 of inches is necessary. Toppings can be such as confectioners' sugar, honey, butter, tomato sauce, jelly, or whatever suits your fancy. This recipe is a lot like Dissie's, and Dissie had hers up first. I changed the title from Native American Fry Bread to Native American Indian Fry Bread just because there are already a few with the former title, so to tell this one from those.

    Recipe #412808

    I'm grateful to andypandy for telling me about Eggs in Purgatory in answer to a community question about varying poached eggs. I checked out the various recipes and then adapted them to my needs and came up with this. Rather than an Italian style tomato sauce, it is more like a Latin salsa. The garlic and onions can either be done first in the skillet, adding a bit more oil to the skillet after that so as not to let the eggs stick,, or, if rushed then can use garlic powder and dried minced onions in the salsa/sauce. (Salsa just means 'sauce' in Spanish) I get a kick out of watching it cook because the edges of the egg look kind of ragged as the tomato sauce bubbles up and the pattern looks like flames,,, haha and thus the name of the dish. I'm not fussy about the exact amounts of ingrediants and many of you 'tweak' recipes anyway,, so please understand that the amounts are approximations,, and it also depends on how many eggs are being poached. The fry pan should be a size so that the number of eggs fits with just a little bit of space between and around the eggs and the sauce has some depth, so don't use a huge pan for two eggs.

    Recipe #412394

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