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Recipes
Mrs. Rowe's Coconut Cream Pie
By hmp13
One 9 inch pie
- One 9 inch pie crust, pre-baked
- 3 egg yolks (reserve whites for meringue)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 to 1/2 cup water
- 3 cups milk
- 1 cup sweetened flake coconut
- 1 Tablespoon unsalted butter
- 2 tsp vanilla
- Meringue
- 4 egg whites, room temperature
- 1/4 tsp cream of tartar
- 3 Tablespoons sugar
Berries and Cream
By hmp13
gainst All Grain
- 1 cup mixed berries of your choice (I frequently mix blackberries, blueberries, and raspberries)
- 1 can coconut milk (I use Natural Value for Guar Gum free)
Slow Cooker Enchilada Casserole (ATK)
By hmp13
Adjust oven rack to upper middle position and heat broiler
- 12 (6 inch) corn tortillas
- 9 (6 inch) flour tortillas
- 3 pounds boneless, skinless chicken breasts
- Salt and pepper
- 3 tablespoons vegetable oil
- 1 onion, chopped fine
- 8 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 (15 ounce) can tomato sauce
- 1/2 cup chicken broth
- 1/3 cup tomato paste
- 2 cups shredded Colby Jack
- 1/2 cup chopped fresh cilantro
- 2 tablespoons minced drained jarred pickled jalapenos
Thai-Style Chicken Soup (SB)
By hmp13
Heat the oil in a large saucepan
- 1 teaspoon oil
- 1-2 fresh red chilies, seeded and chopped
- 2 garlic cloves, crushed
- 1 large leek, finely sliced
- 2 1/2 cups chicken stock
- 1 3/4 cups coconut milk
- 1 pound skinless, boneless chicken thighs, cut into bite size pieces
- 2 tablespoons thai fish sauce
- 1 lemongrass stalk, split
- 1-inch piece fresh ginger root, peeled and minced
- 1 teaspoon sugar
- 4 kaffir lime leaves (optional)
- 3/4 cup frozen peas, thawed
- 3 tablespoons chopped fresh cilantro
Fresh Yogurt (Alton Brown)
By hmp13
Use a crockpot set on low with lid off over night
- 1 quart 2-percent milk
- 1/2 cup powdered milk
- 1 to 2 tablepoons honey
- 1/2 cup plain yogurt, room temperature
Downeast Maine Pumpkin Bread
By hmp13
Preheat oven to 350 degrees F (175 degrees C)
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup apple butter
- 2/3 cup water
- 1 cup white sugar
- 1 cup brown sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Pumpkin Pecan Pancakes (MRS)
By hmp13
Sift the flour, baking powder, cinnamon, nutmeg, allspice and sugar together into a large bowl
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 3/4 cup sugar
- 1 1/2 cups pumpkin puree
- 3 eggs
- 1 cup milk
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
- Maple syrup, for serving
Apple Pie Stuffed French Toast (ATK)
By hmp13
Combine cream cheese and apple butter in a bowl
- 4 eggs
- 1/2 cup half and half
- 1 tsp vanilla
- Pinch of cinnamon
- Pinch of salt
- 4 oz cream cheese
- 3 Tbsp apple butter
- 8 slices egg bread
- 1/2 cup granola
Vegetable Soup with Coconut (SB)
By hmp13
Melt the butter in a large, nonstick saucepan
- 2 tablespoons butter
- 1/2 red onion, minced
- Generous 1 cup each diced turnip, sweet potato and pumpkin
- 1 teaspoon dried marjoram
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 tablespoon chopped scallion
- 1 quart vegetable stock
- 2 tablespoons sliver almonds
- 1 fresh chili, seeded and chopped
- 1 teaspoon sugar
- 1 ounce creamed coconut
- Salt and pepper
- Chopped fresh cilantro, to garnish (optional)
East Hampton Clam Chowder (Be 'wiched)
By hmp13
Makes about 22 litres. Approx
- 8 chopped yellow onions
- 16 stalks medium-diced celery
- 16 medium-diced carrots
- 20 pounds medium-diced boiling potatoes
- 2 teaspoons dried thyme leaves
- 2 teaspoons freshly ground black pepper
- 4 large cans clam juice
- 8 cups skim milk
- 8 tablespoons red wine vinegar
- 4 large cans clams, drained, reserve juice.