Comments on: Recipe Challenge http://www.cyber-kitchen.com/wordpress/2012/10/09/recipe-challenge/ The new Board for Mimi's Cyber Kitchen Mon, 11 Feb 2013 18:30:04 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: SherryPA http://www.cyber-kitchen.com/wordpress/2012/10/09/recipe-challenge/#comment-794 SherryPA Sat, 13 Oct 2012 11:08:47 +0000 http://www.cyber-kitchen.com/wordpress/2012/10/09/recipe-challenge/#comment-794 Here's the potato salad recipe.  I've posted it before <strong>Sherry’s Potato Salad</strong> <strong>(As close as I can since I don’t measure – I tried to figure it out)</strong> <strong> </strong> <strong>For my 3 qt. pan:</strong> <strong> </strong> <strong>Pare and cut up potatoes to make pan about ¾ full. (I cut them up into bite-size pieces before cooking)</strong> <strong> </strong> <strong>Cook potatoes in salted water to taste.</strong> <strong> </strong> <strong>As soon as potatoes are just cooked – not overcooked – drain in a colander and allow to cool completely.</strong> <strong> </strong> <strong>Chop up about 1 cup celery</strong> <strong>                          1 cup onions (sweet white onion)</strong> <strong>                          6 hard-cooked eggs</strong> <strong>                          A carrot for color if desired</strong> <strong> </strong> <strong>Add to cooled potatoes tossing gently.</strong> <strong>Salt and pepper to taste (Remember it can be added later but not taken away once it’s in there)!  I do this very sparingly and sometimes not at all.</strong> <strong> </strong> <strong>For dressing:</strong> <strong> </strong> <strong>About 1 ½ cups mayonnaise</strong> <strong>            2 tbsp. French dressing</strong> <strong>            3 tbsp. sugar</strong> <strong>            Enough milk to make it just pourable – not runny – it’s rather thick.</strong> <strong> </strong> <strong>Fold into potato mixture and hopefully it will be what you’re looking for!</strong>   Here’s the potato salad recipe.  I’ve posted it before
Sherry’s Potato Salad
(As close as I can since I don’t measure – I tried to figure it out)
 
For my 3 qt. pan:
 
Pare and cut up potatoes to make pan about ¾ full. (I cut them up into bite-size pieces before cooking)
 
Cook potatoes in salted water to taste.
 
As soon as potatoes are just cooked – not overcooked – drain in a colander and allow to cool completely.
 
Chop up about 1 cup celery
                          1 cup onions (sweet white onion)
                          6 hard-cooked eggs
                          A carrot for color if desired
 
Add to cooled potatoes tossing gently.
Salt and pepper to taste (Remember it can be added later but not taken away once it’s in there)!  I do this very sparingly and sometimes not at all.
 
For dressing:
 
About 1 ½ cups mayonnaise
            2 tbsp. French dressing
            3 tbsp. sugar
            Enough milk to make it just pourable – not runny – it’s rather thick.
 
Fold into potato mixture and hopefully it will be what you’re looking for!
 

]]> By: SherryPA http://www.cyber-kitchen.com/wordpress/2012/10/09/recipe-challenge/#comment-793 SherryPA Sat, 13 Oct 2012 10:59:36 +0000 http://www.cyber-kitchen.com/wordpress/2012/10/09/recipe-challenge/#comment-793 Hi Marian, No, I didn't really have anything special in mind.  I just got to marveling at the creativity that goes with the development of different recipes.  Like the Crescent Cheesecake Breakfast recipe that's in the oven as I type.  Who ever thought of doing that? Not me!  I've altered many recipes over the years but can't say that there is one particular one I've done myself.  I suppose the closest thing would be my Mom's Potato Salad recipe, which originally was no recipe. That took many tries before getting the amounts right. I only did that because of the people who asked for the recipe at picnics or wherever I took it.  Potato Salad, I think, is a matter of taste and what you grew up loving anyway!  This is something that's just been rolling around in my head and  thought it might be something fun to do.  Oh, here's the crescent breakfast recipe if anyone wants it.  I love the stuff, but this is the first time I've made it myself.  I find it difficult knowing when cheesecake things are done...and that timing is ringing again!  Thank you for asking <strong>Crescent Cheesecake Breakfast</strong> (from bbonline.com the C.M. Spitzer House B & B via Trudy)   2 pkgs. Refrigerated crescent dinner rolls 2 (8 oz. each) cream cheese, softened 1 tsp. vanilla ½ c. sugar   Topping: 1/3 c. sugar 1 tsp. cinnamon ¼ c. butter   Butter a 13” x 9” x 2” pan.  Cover bottom of pan with one entire package of crescent rolls (push together sections and roll out to make one piece)   Filling: Whip together cream cheese, vanilla and ½ c. sugar.  Add filling on top of crescent rolls. Cover filling with other package of crescent rolls.  Melt butter and cover crescent roll.  Mix sugar and cinnamon in one bowl and sprinkle on top evenly.  Bake at 350 degrees for 20-25 minutes.   B & B note says:  Great to make up ahead of time and warm up before serving.   Hi Marian, No, I didn’t really have anything special in mind.  I just got to marveling at the creativity that goes with the development of different recipes.  Like the Crescent Cheesecake Breakfast recipe that’s in the oven as I type.  Who ever thought of doing that? Not me!  I’ve altered many recipes over the years but can’t say that there is one particular one I’ve done myself.  I suppose the closest thing would be my Mom’s Potato Salad recipe, which originally was no recipe. That took many tries before getting the amounts right. I only did that because of the people who asked for the recipe at picnics or wherever I took it.  Potato Salad, I think, is a matter of taste and what you grew up loving anyway!  This is something that’s just been rolling around in my head and  thought it might be something fun to do.  Oh, here’s the crescent breakfast recipe if anyone wants it.  I love the stuff, but this is the first time I’ve made it myself.  I find it difficult knowing when cheesecake things are done…and that timing is ringing again!  Thank you for asking
Crescent Cheesecake Breakfast
(from bbonline.com the C.M. Spitzer House B & B via Trudy)
 
2 pkgs. Refrigerated crescent dinner rolls
2 (8 oz. each) cream cheese, softened
1 tsp. vanilla
½ c. sugar
 
Topping:
1/3 c. sugar
1 tsp. cinnamon
¼ c. butter
 
Butter a 13” x 9” x 2” pan.  Cover bottom of pan with one entire package of crescent rolls (push together sections and roll out to make one piece)
 
Filling:
Whip together cream cheese, vanilla and ½ c. sugar.  Add filling on top of crescent rolls. Cover filling with other package of crescent rolls.  Melt butter and cover crescent roll.  Mix sugar and cinnamon in one bowl and sprinkle on top evenly.  Bake at 350 degrees for 20-25 minutes.
 
B & B note says:  Great to make up ahead of time and warm up before serving.

 

]]> By: Marian C Brown http://www.cyber-kitchen.com/wordpress/2012/10/09/recipe-challenge/#comment-791 Marian C Brown Fri, 12 Oct 2012 14:51:57 +0000 http://www.cyber-kitchen.com/wordpress/2012/10/09/recipe-challenge/#comment-791 Hi Sherry,  Yes, I have developed a few recipes on my own; sometimes with the help of family and friends.  Generally, what I do is look at a bunch of different recipes from reliable sources, for what I want to make.  Then selecting one that will make the quanity I need.  Each recipe may have some contribution to the final product.  And then you work with that making adjustments along the way, until you get something you really like.  I know one recipe I came up with, I had to try 9 different ways before I got something that was a keeper. Most of the time, I just alter what sounds like a good recipe to suit me.  Example; increasing or changing the spices, leaving out the yucky stuff (like mushrooms) and finding a substitute. Patience is the most important thing to start with. Did you have a particular item in mind that you would like to create? Hi Sherry,  Yes, I have developed a few recipes on my own; sometimes with the help of family and friends.  Generally, what I do is look at a bunch of different recipes from reliable sources, for what I want to make.  Then selecting one that will make the quanity I need.  Each recipe may have some contribution to the final product.  And then you work with that making adjustments along the way, until you get something you really like.  I know one recipe I came up with, I had to try 9 different ways before I got something that was a keeper.

Most of the time, I just alter what sounds like a good recipe to suit me.  Example; increasing or changing the spices, leaving out the yucky stuff (like mushrooms) and finding a substitute.

Patience is the most important thing to start with.

Did you have a particular item in mind that you would like to create?

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