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Hungarian Chocolate-Walnut Torte

Feb 04, 2014
Sarika in Recipes

Roast Beef for Church Dinner

I think Phreddy has it down. I do know that rubbing it and slits with garlic does an amazing job. I'm making a roast for family and I'm going to try the Montreal steak sprice. Thanks.

Aug 29, 2013
Sarika in Home Cooking

Roast Beef for Church Dinner

PP budget 7.00

Aug 29, 2013
Sarika in Home Cooking

Roast Beef for Church Dinner

Sounds like an incredible possibility. Thanks.

Aug 29, 2013
Sarika in Home Cooking

Roast Beef for Church Dinner

M-M-M-mmmmmmmmmm. Fortunatetly I do have a pro slicer so it shouldn't be as tedious.

Aug 28, 2013
Sarika in Home Cooking

Roast Beef for Church Dinner

Ahaaaaa...usually "I" wind up doing a good bit of that; rather my husband and I...but on the Q-T :-))))

Aug 28, 2013
Sarika in Home Cooking

Roast Beef for Church Dinner

Day of: ???? Puh-lease continue. Interesting. :-))

Aug 28, 2013
Sarika in Home Cooking

Roast Beef for Church Dinner

Our pastor chose the RB. No ;-) no football team - mostly middle aged. Thanks for the tip though.

Aug 28, 2013
Sarika in Home Cooking

Roast Beef for Church Dinner

LOL. Thanks for the input. I'm leaning toward top round. Probably will sliver some garlic here and there, brown and roast. I'm really very apprehensive when I do have to serve RB. Aside from Rib Roast one can never tell. Yep it is a lot of beef. Ugh the thought.

Aug 28, 2013
Sarika in Home Cooking

Roast Beef for Church Dinner

OK all since you were of such great help with my Chicken Pot Pie dilemma; here's a question.
I'm doing a church dinner in October. Roast Beef is on the menu. Now, since I do a small catering out of the lower level of my home ( never did a quantity of roast beef; since the area where I live people crave stuffed cabbage and pierogies) I would like to roast the beef home; slice it and be able to reheat it in an au jus hoping it wouldn't get tough or fall apart and then serve a gravy on top of the slices since the meal will be plated at the kitchen and not served at table. I was think along the lines of Top Round or Sirloin Roast. I've done eye roast on a smaller level but it just doesn't seem to have the taste either one of the two I mentioned have. Any ideas? It will be for approx. 150 people. Thanks ahead.

Aug 28, 2013
Sarika in Home Cooking

Chicken Pot Pies

The more in my recipe repetroire the better :-). It also would be sincerely appreciated.

Regarding the bottom crust issue. I myself rather it plain; but the group for which I'm preparing it for prefers the bottom crust. And yes, I've seen the puff pastry and it really does add a certain je ne se quois. If it's not too much trouble, please do send it on. Thank you.

Aug 18, 2013
Sarika in Home Cooking

Chicken Pot Pies

You've went through so much "typing" :-))). But know how much I appreciate this gesture. Thank you. I'm happy you included the beef variation. My DH will love THAT.

Aug 17, 2013
Sarika in Home Cooking

Chicken Pot Pies

Many, many, many thanks.

Aug 17, 2013
Sarika in Home Cooking

Chicken Pot Pies

Your advice is certainly appreciated and well taken. Could I use say 1/3 filling to 2/3's sauce? Actually, my sauce is similar to half as thick as a gravy would be. I'm anxious to make a "perfect" pot pie :-) as I'm going to prepare them for 15 guests. I dislike being embarrassed (though it has happened). Again, thank you; and especially for the mac and cheese idea.

Aug 17, 2013
Sarika in Home Cooking

Chicken Pot Pies

I seem to think I may be baking it too long. I had an idea that perhaps if I par-baked the bottom crust a bit; cooled it and then filled it; topped it and baked it at a higher temp. for a shorter period. But please, I would appreciate any and all recipes and ideas.

Aug 17, 2013
Sarika in Home Cooking

Chicken Pot Pies

Please go "grab the booK' I'll be waiting. Thanks.

Aug 17, 2013
Sarika in Home Cooking

Chicken Pot Pies

I'd love to have that recipe if you'd would be so kind as to post it. Yes.

Aug 17, 2013
Sarika in Home Cooking

Chicken Pot Pies

Many thanks for the advice.

Aug 17, 2013
Sarika in Home Cooking

Chicken Pot Pies

Thank you for the quick reply.
This is basically what I do. I saute the celery and onions in some margarine or butter, depending. Then I stirred in some flour; to about 1/2 cup onions and 1/2 cup celery, I would add about 2 tablespoons of flour stirring for a few minutes to cook the roux a little. Then I would add about 2 cups of chicken broth with seasonings. . I usually cook the carrots separately. The peas I would put in frozen. I don't use potatoes and I generally make 5" individual pies.

To put it together I add maybe 6 to 8 pieces of approx a good 1/2" cooked chicken breast in each, along with an 1/8th of a cup of peas, carrots and then ladle in the cooled "gravy". No, this isn't a "recipe" per say but something I myself came up with. Perhaps I should bake them at a higher oven temp. to brown faster? I usually bake them at 375.

I'm kinda perplexed about this. I do prefer when one cuts into the pie there is a "gravy".

Aug 16, 2013
Sarika in Home Cooking

Chicken Pot Pies

When I make chicken pot pies I expect there to be a gravy type liquid inside, not thick and almost dry. What am I doing incorrectly?

Aug 16, 2013
Sarika in Home Cooking

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

King Arthur has a recipe:
crust
• 4 cups King Arthur Unbleached All-Purpose Flour
• 3 tablespoons yellow cornmeal
• 1 3/4 teaspoons salt
• 2 3/4 teaspoons instant yeast
• 2 tablespoons olive oil
• 4 tablespoons butter, melted
• 2 tablespoons vegetable oil or salad oil
• 1 cup + 2 tablespoons lukewarm water
filling
• 3/4 lb. mozzarella cheese, sliced
• 1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
• 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
• 2 to 4 garlic cloves, peeled and minced, optional
• 1 tablespoon sugar, optional
• 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
• 1 cup freshly grated Parmesan or Asiago cheese
• 2 tablespoons olive oil, to drizzle on top
directions
see this recipe's blog »
1) To make the crust: Mix the dough ingredients, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer.
2) Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.
3) While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
4) Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.
5) Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover , and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.
6) Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.
8) Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.
9) Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning.
10) Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture.
11) Sprinkle with the grated Parmesan, and drizzle with the olive oil.
12) Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
Yield: about 12 servings.

Jan 25, 2013
Sarika in Home Cooking

Old Forge Pizza recipe?

Victory Pig does not use Muenster. They use a 40 lb. block of White pIzza cheddar cut into blocks and cut thin on a slicer. I also think they use Ground Tomatoes with some puree. Whole canned tomatoes squashed by hand would be too watery.

Nov 02, 2012
Sarika in Pennsylvania

Hungarian Chocolate-Walnut Torte

My mom had a recipe for a Dios Torta (Walnut Cake) but used 3 tbsp. flour. It was moist but not as heavy as this one. Also had a coffee flavored butter frosting.

May 03, 2012
Sarika in Recipes

Beef Eye Round Roast

Good wit there dijon. Thanks. Only problem is that although I am going to slice it cold I have to pour a light sauce over to keep it hot. My worry is that the sauce will become too hot and toughen the meat. Is that possible?

Jan 12, 2012
Sarika in Home Cooking

Beef Eye Round Roast

The pieces I got was Angus. Hoping for the best. Thanks for suggestions. I'm thinking about inserting slices of garlic.

Jan 11, 2012
Sarika in Home Cooking

Beef Eye Round Roast

Wow what great thoughts. Today I'm going to do the salt bit. If I wasn't so particular about what I serve I wouldn't care if it was tough or not. There are caterers that just throw anything at their clients. I feel this way. If I wouldn't eat I'm certainly not going to allow others to eat it. :-)

Jan 11, 2012
Sarika in Home Cooking

Beef Eye Round Roast

I so appreciate all of your advice and comments. The test will be on Saturday morning. :-)))

Jan 10, 2012
Sarika in Home Cooking

Beef Eye Round Roast

I also think low temp's a good idea. so about 325?

Jan 07, 2012
Sarika in Home Cooking

Beef Eye Round Roast

Thanks so much for your input. Always worry when it comes to catering "beef"

Jan 07, 2012
Sarika in Home Cooking

Beef Eye Round Roast

Doing a small wedding shower for 40. My concern is that this cut of meat is usually tough. I need to roast it the day before. Slice it the next day and add some hot light gravy and keep it warm. Anyone know best way to roast this?

Jan 07, 2012
Sarika in Home Cooking