Poke a lot of holes in it using a fork or a corn cob holder – See notes below.
To crisp up the skin, brush it with butter or EVOO, and then sprinkle with salt
Bake at 400º for 50-60 minutes. Really large baked potatoes should go about 70 minutes.
Your choices for toppings include serving with butter, sour cream, chives, steamed broccoli, and bacon. Use your imagination.
NOTES
If you don’t poke holes in your potato, the steam cannot escape and 215º is the hottest that your potato will get inside. With holes poked, the inside of the potato will get closer to 300º and caramelization of the sugars can occur, so it will taste better and be fluffier.
1/2 cup julienned spinach
1/3 cup frozen peas
1 ounce lite tofu
2 tablespoons lemon juice
Pinch salt
Pinch cumin
Pinch cayenne
Pinch chili powder
Dash Tabasco
6 tablespoons mashed avocado
3 tablespoons peeled and minced tomato
2 tablespoons pico de gallo (see recipe)
1 tablespoon minced cilantro
3 tablespoons minced white onions
2 teaspoons chopped scallions
1. Steam spinach until wilted. Remove from heat and squeeze out excess water.
2. Briefly steam peas and rinse under cold water to retain green color.
3. In blender container, combine spinach, peas, tofu, lemon juice, seasonings, and avocado and process until smooth
4. Fold in remaining ingredients and mix well.
Ingredients
1/4 tsp sea salt (to taste)
1 tsp garlic (more or less to taste)
1/4 CU finely diced red onion or Valida
2 seeded habeñero, jalapeno or Serrano peppers (see Variations)
3 limes (approx 2 TBS lime juice)
1/2 tsp salt
Mix and let set 10 minutes
2 ripe avacados (soft, but not squishy)
1/2 CU diced cilantro or parsley
1 few mint leaves
1 diced tomato
1/2 finely minced onion
1 Tomato
1/4 CU Parsley
Instructions
1. Crush avocados
2. Mix in all other ingredients
Variations
1.Substitute seeded jalapenos for heat, but not too hot
2. Add diced tomatoes (cherry is best from my viewpoint)
3. Best to meld for 30 minutes, but impressive to mix at the table.
DO NOT USE FRESH EGGS. Eggs should be at least near (or past) their last day of sale. This is not an expiry date. They plan on eggs being in your fridge for a couple of weeks after his date.
The time allows the shell to separate from the membrane making them much easier to peel.
Put a dozen eggs (room temperature) into a deep pot, and add cold tap water until covering the eggs with an extra 2-3 inches of water
Add 2 TBL salt and 1/4 cup white vinegar to water and stir until salt is dissolved.
Turn burner on highest heat possible. Watch closely to make sure it does not come up to a rolling (or roiling) boil. If you have an immersible thermometer, you are looking for about 205º
Meanwhile, prepare bowl of water containing about four cups of ice cubes, for when eggs are done. Set aside.
When water starts to steam or lightly boil, turn heat to low and start timing
Cover and let cook for 10 minutes
(optional) Every 2 minutes or so, use a tongs to gently stir and rotate egg (to center yolk)
At the eight minute mark, put water into your bowl of ice
At 10 minute mark, use a slotted spoon to carefully transfer eggs from the hot water into the ice water.
Let cool for 15 minutes.
Eggs are done.
Drain, dry and refrigerate.
Peeling Tips
Start peeling from the fat end – the air sac usually makes this end float
If you peel within 24 hours, they will peel more easily. Any longer than that and the moisture evaporates through the shell, and makes them harder to peel.
Use eggs that are several days past their “Sell by” date. These are older eggs, and the membrane has begun to let go. They will peel more easily.
THE STEAM METHOD
Another method that produces consistent results because the temperature is highly regulated is to put 1-2 inches of water in a steamer. Put the eggs into the basket, but don’t put the basket on the steamer yet. Bring the water up to a boil, and THEN put the basket back on the steamer and cover.
Eggs should be room temperature.
For large eggs, time 13 minutes exactly, then remove the eggs to a bowl of iced tap water to cool – about 30 seconds. 12 minutes will give you a softer white and creamy yolk. 15 minutes will give you a drier yolk and very firm white. Peel underwater.
Add eggs, one at a time, incorporating each egg as you go
Blend thoroughly
Peel and grate the carrots, or use a food processor
Pulse almonds to break them apart
Add carrots and almonds
Pour into well greased ten inch cake pan
– or use four inch rings to make individual cakes – Drop baking time to 1 hour
– or use two pans to create thin layers – Drop baking time to 1 hour
Bake at 325º for 1-1/2 hours
Cool and frost
Traditional Frosting
Mix 1 8 oz package of cream cheese (room temperature) with 1/2 C melted butter
Add 1 LB confectioner sugar, 2 TBL vanilla and mix well
Spread while still room temperature
Glaze Frosting
Mix 1 C confectioner sugar with 4 TBL lemon juice
Decoration
For carrot use confectioner sugar and food coloring. Use parsley sprig for the carrot top
RECIPE TWO
Preheat oven to 350º
Butter cake pan
Sprinkle and spread flour
Grate 12 oz carrots
Batter
Mix dry, then wet, then combine
DRY INGREDIENTS
12 oz ap flour
1 tsp baking powder
baking soda
1/4 each alspice, cinnamon, and nutmeg
scant salt
Toss with grated carrots to coat
WET INGREDIENTS
10 oz granulated white sugar
2 oz dark brown sugar
3 eggs
6 oz yogurt
DRIZZLE in 6 oz vegetable oil while mixing
Pour wet over dry and mix barely to combine
Bake at 350º for 45 minutes
Reduce heat to 325º and bake for another 20 minutes
2 TBL butter, 2 TBL flour, 1 C chicken stock or milk
Create a lid with puff pastry – Dock the crust – Alternate, cut moons or shapes
Bake before filling at 350º for 5 minutes
Basic Chicken Pot Pie
This recipe is much like the one shown below. You may use my ingredients, but be sure to watch the video for some important tips. Ingredients – Filling
4 TBL butter
1/4 C AP flour
1-1/2 C chicken broth (or 1 can CampbellsCream of Potato Soup instead of above three ingredients) IN A SEPARATE MIXING BOWL, COMBINE
1 small carrot – diced small
1/2 C baby peas
1 small stalk celery – diced small (or 1 C mixed veggies instead of above three ingredients – Skip to Step 7)
1 C shredded chicken
1/2 C shredded cheese
4-6 black olives – diced – Optional
Ingredients – Crust
1 C AP flour
1/2 tsp salt
1 tsp baking powder
1/4 C shortening
3 TBL cold butter
2 TBL granulated sugar
1/4 C ice water (or prepared pie crust from the grocery store)
You will also need one egg yolk and one egg white (separated) in two separate bowls.
A pastry brush will be helpful, but you can use your fingers at the pastry brush step. Step by Step
Bring sauce pan up to medium heat
FILLING – – – –
Add butter to hot pan
As soon as butter is melted, add flour
As soon as flour starts to ball, add half your broth
Stir until it starts to turn smooth
Add the rest of your broth
Stir until it starts to thicken
When it has thickened (per video below) add it to the mixing bowl with your chopped veggies
CRUST
Pulse flour, salt, baking powder, shortening and butter in a food processor till combined
Add 1/4 C ice water all at once and pulse until a ball forms
Dump onto the counter to finish kneading
Separate into 4 pieces and let rest five minutes
Meanwhile, spoon your filling into ramekins for cooking
Roll out your crust to a near circle. If necessary, cut slightly bigger than diameter across top of ramekin.
NOTE: My cutter was the exact size of my ramekin top, so I cut it, then rolled it more to make it slightly larger
Brush the bottom with egg white and press into your pot pie filling, pressing around the edge
Brush the top with egg yolk
Poke holes in the top so that steam can escape, otherwise your pie crust will fail.
Bake at 350º for 35 minutes until browned
Let rest five minutes before serving, or cool on counter and refrigerate for reheating later.
Scratch Chicken Pot Pie
1 C chopped onion (1/4 inch pieces)
1 C chopped celery (1/4 inch pieces)
1 C chopped carrot (1/4 inch pieces)
1/2 C melted butter
1 C frozen tiny English peas (canned peas, in a pinch)
1/4 C AP flour
2 C chicken broth
1 C whole milk
1 tsp salt
1/4 tsp pepper
4 C diced cooked chicken
2 pkg. frozen puff pastry, thawed
1 egg yolk
1 TBL whole milk
1. Saute onion, celery and carrot in butter for 10 minutes.
2. Stir in peas and flour, cook 1 minute, stirring constantly.
3. Gradually add broth and 1 cup whole milk; cook over medium heat, stirring constantly, until thick and bubbly.
4. Stir in salt and pepper.
5. Add chicken, stirring well.
6. Ladle chicken mixture into cooking ramikins – just to the top
7. Set aside.
8. Roll pastry sheets to 1/8 inch thickness.
9. Cut pastry 1/2 inch larger than bowl(s).
10. Combine egg yolk and 1 tablespoon milk.
11. Brush one side of pastry. Place brushed side down over bowl(s), folding edges under and pressing firmly to sides of bowl.
12. Brush top with remaining egg mixture.
13. Bake at 350 degrees for 35 minutes until top is puffed and browned.
Chicken Pot Pie – From a whole chicken
Piece an entire chicken.
Use dark meat (legs and thighs) or light meat (breast and back)
Place into stock pot with cut up carrots, celery, onion and garlic
Pour one can of chicken stock into pot, then add water until it covers the chicken
Bring up to simmer over medium high heat
When it starts to simmer, reduce heat to medium low and simmer for 30 minutes
Strain out solids, retaining liquid
Set both aside to cool
To prepare dough:
(Bisquick or Puff Pastry is also acceptable)
Add to a food processor:
– 1 1/2 C flour
– pinch of salt
– 1 stick of cold butter – cubed
– 8 ounces of cold cream cheese – pieces
Pulse together until it forms crumbs
– Add 1 egg yolk
– Drizzle in water until it STARTS to come together
Remove from food processor and finish on a floured surface (the counter)
Wrap in plastic wrap and refrigerate for an hour to 24 hours
To prepare vegetables:
Cut butternut or acorn squash into 1/2 inch cubes
Cut 1/4 onion into pieces
Cut 1/2 stalk celery into 1/4 inch pieces
Cut carrots into 1/4 inch pieces
Toss in EVOO and salt and bake on baking sheet for 30 minutes at 350 degrees
Cut string beans into 1/2 inch pieces
Add a small can of peas (or fresh if you desire)
To finish up:
Set dough on counter to start to come up to room temperature
Shred or cube chicken
Make a roux (see recipe here) with the leftover strained chicken stock – be sure to stir constantly
Mix chicken, fresh veggies and cooked veggies together
Roux should be thickened, but not pasty or lumpy
– If necessary, thin by whisking in 1/2 C chicken stock
Flatten dough to about 1/4 inch
Fill ramekin with veggie mixture
Label roux over top of veggies about 1/2 to 3/4 of the way up
Top with dough, brush with melted butter and trim edges
Poke holes (or a smiley face) into top of crust to let steam vent
Bake at 350 degrees for about 35 minutes
Third Party Recipes
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.
Clipped from People Magazine
Easy Chicken Pot Pie
1 can cream of chicken soup
1 PKG (about 8 OZ) frozen vegetables
1 CU cubed or shredded cooked chicken or turkey
1/2 CU milk (or less)
1 egg
1 CU Bisquick
1 prepared pie plate
Instructions
1. Mix soup, vegetables and chicken in bowl, then pour into 9″ pie plate
2. Mix milk, egg and Bisquick (very thick) and spread over chicken mixture
3. Bake @ 400 degrees for 30 minutes or until golden
Special Steps
Variations If you are feeling energetic, cut your own vegetables: onion, broccoli, bell pepper, carrot, green beans, Anaheim chilies
Corn on the cob should be cooked and eaten as soon as possible. Definitely within 48 hours of being picked, or the sugars will turn to starch, and the corn will become tough as time passes.
When buying corn ASK when it was picked. If it has been anything other than “this morning” don’t get it – or at least know that you are buying inferior tasting corn.
When not using the tip above, use a steamer (10 minutes) or a pot of boiling salted water (5 minutes) Actually, the microwave idea is pretty cool, but does not cook the corn as nicely as steam or boiling water.
Yellow kernel corn has a more fully developed flavor, but white kernel corn tends to be sweeter.
MEXICAN CORN ON THE COB
Grill the corn off the husk and on sticks
Coat the cooked corn with sour cream or mayo
Sprinkle with Tajin and salt – If you can’t find Tajin, use ground cayenne
When onion is softened, add diced potatoes and milk
Cook 20 minutes
Add 1 tsp salt and 1/4 tsp black pepper
Add kernel corn
Heat thoroughly
Just before serving, add sausage back in
ALTERNATE RECIPE
INGREDIENTS
1 TBL butter
Extra-virgin olive oil
1/2 onion, minced
1 garlic cloves, minced
2 sprigs fresh thyme, leaves only
2 TBL all-purpose flour
3 C canned vegetable stock
1 C heavy cream
1 Idaho potatoes, peeled and diced small
3 ears corn
Salt and freshly ground black pepper
2 TBL chopped fresh parsley leaves
STEP BY STEP
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.
Dust the vegetables with flour and stir to coat everything well.
Pour in the vegetable stock and bring to a boil.
Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup.
Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
Stir in the parsley and give it another little drink of olive oil.
