big brown horse
Hoof In Mouth
Henrietta23 said:
The REAL FOOD recipe thread
- Thread starter Wifezilla
- Start date
Dace
Revolution in Progress
I was in Henrys and needed some tomato sauce. Since they were out of plain canned sauce (had been on sale so the shelves were wiped out!) I turned to the seasoned jarred pasta sauces....which I never buy.
There was a line of sauces that were $7.49
so naturally I had to check them out wondering what sauce could possibly be worth that price. One was heirloom (yeah big deal) the other was Butternut squash. I wrote down the ingredients with the intention of replicating it.
Butternut squash, tomato paste (looks like just a smidge) celery, red bell pepper, sugar, onion, garlic, butter, salt & pepper.
I am guessing: roast of the butter nut, sautee the veggies till soft, add everything into the blender and season to taste.
Has anyone here made anything similar? It would be good to have a tried and true recipe but I can wing it too!!
There was a line of sauces that were $7.49
so naturally I had to check them out wondering what sauce could possibly be worth that price. One was heirloom (yeah big deal) the other was Butternut squash. I wrote down the ingredients with the intention of replicating it.Butternut squash, tomato paste (looks like just a smidge) celery, red bell pepper, sugar, onion, garlic, butter, salt & pepper.
I am guessing: roast of the butter nut, sautee the veggies till soft, add everything into the blender and season to taste.
Has anyone here made anything similar? It would be good to have a tried and true recipe but I can wing it too!!
freemotion
Food Guru
Um, abi, you must post recipes. Them's the rules! 
Dace, that sounds....great (sorry, don't like butternut, but I can see the potential!) Isn't it crazy what people will pay for such simple items??
Dace, that sounds....great (sorry, don't like butternut, but I can see the potential!) Isn't it crazy what people will pay for such simple items??
noobiechickenlady
Almost Self-Reliant
Homemade Crescent Dough & Associated Recipes
Crescent Dough
1 (.25 ounce) package active dry yeast
1 cup warm water (108-110 degrees) You can replace a couple spoonfuls of the water with whey
1 cup butter, melted
1/2 cup sugar
3 eggs
1/2 teaspoon salt
4 cups all-purpose flour (I like to toss a little oat flour & WW, maybe 1 cup total, to replace one of the cups all purpose)
In a small bowl, dissolve yeast in warm water. In a mixing bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Cover and refrigerate overnight.
Punch dough down. Turn onto a floured surface.
Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.
Homemade Hot Pockets
1 Recipe Crescent Dough & your choice of fillings
Divide dough into 12 equal pieces & roll into circles or squares. Or roll dough out & use a small bowl to cut out circles. Circles are easier to seal. Spread 2-4 tablespoons of your choice of fillings on one half of the circle, leaving a 1/2 rim of dough at the outside edge. You can use any number of fillings, the only limit is your taste & imagination: pepperoni & cheese; egg, sausage & cheese; onion, spinach, parmesan & chicken; you name it. I like to saute the filling a bit before putting it in the dough. If you use meat or eggs, make sure to cook them before filling.
Fold circle over & use a fork or your fingers to seal the edges. Slide onto a lightly greased cookie sheet & bake at 350 about 18-20 minutes or until top is lightly browned & crispy. Carefully flip & bake another 5 minutes or so until that side is lightly browned as well. Watch them carefully after you flip. Remove from oven & let sit for 3-5 minutes as the filling will be HOT!
Upside-down Pizza
Oddly enough, my favorite recipe from my granny
1 recipe Crescent Dough
1-1/2 cups pizza sauce (or tomato sauce with basil, garlic, oregano & thyme)
1-2 cups shredded cheese (Mozerella, colby & parmesan are all good)
1/2 lb ground meat, browned (beef, turkey & venison all work well)
Any other fillings you want, onions, bell pepper, spinach, shredded carrots, mushrooms, etc.
Spread a thin layer of sauce on the bottom of a very lightly greased baking dish. The deeper the dish, the better.
Layer your filling ingredients, starting with the meats, then veggies, then cheese & repeat, as in lasagna. Finish with a layer of cheese.
Roll the dough out to slightly larger than your dish size & place dough on top of fillings. Slightly press the edges of the dough down in between the dish & fillings.
Bake at 350 until top is golden brown & sauce is bubbly.
Pretty Pinwheels
1 recipe crescent dough
1 cup baby spinach or swiss chard
8 pieces thin sliced ham
1/2 cup cream cheese (or drained yogurt)
1 tablespoon minced garlic
1/2 tablespoon thyme
Salt & pepper to taste
Mix garlic, thyme, salt & pepper into cream cheese. Let sit at room temp while you complete the next steps. The warmer the cheese is, the better it spreads. Don't melt it though, it will get runny.
Roll out dough in a square or rectangle until it is about 1/4" thick.
Cut dough into 4 equal pieces.
Spread 1/4 of the cheese on each of the pieces of dough, leaving 1/4" margin at the edges. Top with ham & spinach.
Roll each piece up jellyroll style, pinch seams to seal. Using a very sharp knife, cut each roll into 6 pieces. If dough sticks to knife, wet it slightly. Place cut side down on a greased cookie sheet. Bake at 400 8-10 minutes or until golden brown. Serve warm.
Crescent Dough
1 (.25 ounce) package active dry yeast
1 cup warm water (108-110 degrees) You can replace a couple spoonfuls of the water with whey
1 cup butter, melted
1/2 cup sugar
3 eggs
1/2 teaspoon salt
4 cups all-purpose flour (I like to toss a little oat flour & WW, maybe 1 cup total, to replace one of the cups all purpose)
In a small bowl, dissolve yeast in warm water. In a mixing bowl, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves the sides of bowl and is soft (do not knead). Cover and refrigerate overnight.
Punch dough down. Turn onto a floured surface.
Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Bake at 350 degrees F for 20-22 minutes or until golden brown. Remove from pans to wire racks.
Homemade Hot Pockets
1 Recipe Crescent Dough & your choice of fillings
Divide dough into 12 equal pieces & roll into circles or squares. Or roll dough out & use a small bowl to cut out circles. Circles are easier to seal. Spread 2-4 tablespoons of your choice of fillings on one half of the circle, leaving a 1/2 rim of dough at the outside edge. You can use any number of fillings, the only limit is your taste & imagination: pepperoni & cheese; egg, sausage & cheese; onion, spinach, parmesan & chicken; you name it. I like to saute the filling a bit before putting it in the dough. If you use meat or eggs, make sure to cook them before filling.
Fold circle over & use a fork or your fingers to seal the edges. Slide onto a lightly greased cookie sheet & bake at 350 about 18-20 minutes or until top is lightly browned & crispy. Carefully flip & bake another 5 minutes or so until that side is lightly browned as well. Watch them carefully after you flip. Remove from oven & let sit for 3-5 minutes as the filling will be HOT!
Upside-down Pizza
Oddly enough, my favorite recipe from my granny
1 recipe Crescent Dough
1-1/2 cups pizza sauce (or tomato sauce with basil, garlic, oregano & thyme)
1-2 cups shredded cheese (Mozerella, colby & parmesan are all good)
1/2 lb ground meat, browned (beef, turkey & venison all work well)
Any other fillings you want, onions, bell pepper, spinach, shredded carrots, mushrooms, etc.
Spread a thin layer of sauce on the bottom of a very lightly greased baking dish. The deeper the dish, the better.
Layer your filling ingredients, starting with the meats, then veggies, then cheese & repeat, as in lasagna. Finish with a layer of cheese.
Roll the dough out to slightly larger than your dish size & place dough on top of fillings. Slightly press the edges of the dough down in between the dish & fillings.
Bake at 350 until top is golden brown & sauce is bubbly.
Pretty Pinwheels
1 recipe crescent dough
1 cup baby spinach or swiss chard
8 pieces thin sliced ham
1/2 cup cream cheese (or drained yogurt)
1 tablespoon minced garlic
1/2 tablespoon thyme
Salt & pepper to taste
Mix garlic, thyme, salt & pepper into cream cheese. Let sit at room temp while you complete the next steps. The warmer the cheese is, the better it spreads. Don't melt it though, it will get runny.
Roll out dough in a square or rectangle until it is about 1/4" thick.
Cut dough into 4 equal pieces.
Spread 1/4 of the cheese on each of the pieces of dough, leaving 1/4" margin at the edges. Top with ham & spinach.
Roll each piece up jellyroll style, pinch seams to seal. Using a very sharp knife, cut each roll into 6 pieces. If dough sticks to knife, wet it slightly. Place cut side down on a greased cookie sheet. Bake at 400 8-10 minutes or until golden brown. Serve warm.
freemotion
Food Guru
Much better, thank you!
delia_peterson
Covered in Compost
I am glad to see I am not the only one who copies down ingrediants in the store...Dace said:I was in Henrys and needed some tomato sauce. Since they were out of plain canned sauce (had been on sale so the shelves were wiped out!) I turned to the seasoned jarred pasta sauces....which I never buy.
There was a line of sauces that were $7.49
Butternut squash, tomato paste (looks like just a smidge) celery, red bell pepper, sugar, onion, garlic, butter, salt & pepper.
I am guessing: roast of the butter nut, sautee the veggies till soft, add everything into the blender and season to taste.
Has anyone here made anything similar? It would be good to have a tried and true recipe but I can wing it too!!
big brown horse
Hoof In Mouth
Great to have you smart cooks/chefs on the forum. I was wondering about a smoked salmon mousse that I tasted the other day at the farmer's market, it was to die for. It had cream cheese, cajun smoked salmon and pepper jack cheese as it's base and fajita/southwestern spices.
It was about $5 for 3.5 oz. so we didn't buy any. Does anyone have a similar recipe that they can share? Any suggestions? What makes it a mousse anyway? The way it is whipped up?
It was about $5 for 3.5 oz. so we didn't buy any. Does anyone have a similar recipe that they can share? Any suggestions? What makes it a mousse anyway? The way it is whipped up?
