Recipes On Rails: New Recipes http://recipesonrails.com/recipes Recipes On Rails: New Recipes Banana Cream Pie http://recipesonrails.com/recipes/750 <p><img src="http://recipesonrails.com/images/ror_default_thumbnail.png " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 690.0 gram Milk <br/> 150.0 gram sugar, granulated <br/> 45.0 gram Flour <br/> 0.25 teaspoon salt <br/> 3.0 each Egg Yolks <br/> 28.0 gram Butter <br/> 1.0 teaspoon Vanilla <br/> 4.0 each Bananas <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Place the milk and sugar in the work bowl. Process at speed 4, 100 C until temperature is reached.</p> </p> <p> <p>Insert butterfly. Gradually add the flour, sugar, and salt. Process at speed 3 until thickened. Continue to process for 2 more minutes.</p> </p> <p> <p>Beat the egg yolks in a small bowl. Add a little of the milk mixture to the eggs while continuing to whisk in order to temper the eggs. Continue to add the milk mixture until about a cup is added. Continue to mix throughout.</p> </p> <p> <p>Add the egg mixture to the remaining milk mixture. Process for another minute.</p> </p> <p> <p>Remove from processor and stir in butter and vanilla. Allow to sit until lukewarm. </p> </p> <p> <strong>Servings:</strong> 8<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://recipesonrails.com/recipes/750 " />http://recipesonrails.com/recipes/750 </a> </p> 2018-08-14 11:18:39 UTC Graham Cracker Crust http://recipesonrails.com/recipes/749 <p><img src="http://recipesonrails.com/images/ror_default_thumbnail.png " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1.5 cup graham cracker crumbs <br/> 67.0 gram sugar, b <br/> 85.0 gram Butter melted<br/> </p> <strong>Instructions:</strong><br/> <p> <p>If using whole crackers, grind in food processor or blender until very fine.</p> </p> <p> <p>Add brown sugar and process until equally distributed.</p> </p> <p> <p>Place graham cracker crumbs and sugar in a bowl. Add butter and mix till well incorporated.</p> </p> <p> <p>Press crumbs into a pie plate. Bake at 375 for about 7 minutes</p> </p> <p> <strong>Servings:</strong> <br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://recipesonrails.com/recipes/749 " />http://recipesonrails.com/recipes/749 </a> </p> 2018-08-14 11:18:39 UTC Swiss Meringue http://recipesonrails.com/recipes/748 <p><img src="http://recipesonrails.com/images/ror_default_thumbnail.png " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 6.0 each Egg Whites <br/> 300.0 gram sugar, granulated <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Put the eggs and sugar into the work bowl. Set temp to 160 F (71 C), speed 3. Wait for it to reach 160 F (71 C).</p> </p> <p> <p>Increase speed to 4. Whip at this speed till thickened considerably, almost like marshmallow.</p> </p> <p> <strong>Servings:</strong> <br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://recipesonrails.com/recipes/748 " />http://recipesonrails.com/recipes/748 </a> </p> 2018-08-14 11:18:39 UTC Sweet Sandwich/Roll Bread http://recipesonrails.com/recipes/747 <p><img alt="image not found" src="http://recipesonrails.com/system/photos/747/thumb/IMG_2989.jpg"></p> <strong>Ingredients:</strong><br/> <p> <em>Tanzhong</em><br /> 360.0 gram Milk <br/> 65.0 gram Flour, all-purpose <br/> </p> <p> <em>Bread</em><br /> 640.0 gram Milk <br/> 265.0 gram Sugar <br/> 200.0 gram eggs, beaten <br/> 12.0 gram salt <br/> 1650.0 gram Flour, all-purpose <br/> 18.0 gram Yeast, Instant Gold if available<br/> 170.0 gram Butter room temperature<br/> </p> <p> <em>Egg Wash</em><br /> 1.0 each Egg <br/> 1.0 tablespoon Milk <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Make Tangzhong by mixing milk and flour in a microwave safe container. Microwave on high for 1 minute, mix. <br />Microwave on high for 1 minute, mix. <br />Microwave on High for 15 seconds, mix. Should thicken and become paste-like. If too thin, microwave for additional 15 second periods until thickened.</p> </p> <p> <p>Warm the milk slightly... to about 100 F. Combine the milk, sugar, salt and eggs in a large pitcher. Mix with a stick blender until salt and sugar are well dissolved and eggs are mixed in.</p> </p> <p> <p>Place egg mixture and Tanzhong into the mixer. Add the flour and yeast. Mix on low until somewhat uniform texture. Raise speed to 2nd and mix for about 5 minutes or until gluten is developed. Add butter while mixer is running, a little at a time. Let butter incorporate between each addition. When all butter is added and well incorporated, let dough mix for another 2 minutes.</p> </p> <p> <p>Turn dough out onto the table, pat out and fold a few times. Place in a plastic container with a lid. Allow to rise until doubled in bulk. Turn back out onto the table and portion. Should make about 6 loaves (@ 545 grams each) or 48 rolls. Shape and allow to rise until doubled, about an hour.</p> </p> <p> <p>While dough rises, preheat oven to 350F. Make the egg wash by beating the egg with the milk. A little sugar can be added to the egg wash if you want an even shinier result. Strain the egg wash to remove any clumps that wouldn't look good on the finished product.</p> </p> <p> <p>When product has risen sufficiently, brush with egg wash and bake. You're looking for an internal temperature of about 200 F, or a tad less. If tops are getting too brown, cover with aluminum foil.</p> <p>Turn out finished product onto a wire rack to cool.</p> </p> <p> <strong>Servings:</strong> 6<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://recipesonrails.com/recipes/747 " />http://recipesonrails.com/recipes/747 </a> </p> 2018-08-14 11:18:39 UTC Russian Dressing http://recipesonrails.com/recipes/746 <p><img alt="image not found" src="http://recipesonrails.com/system/photos/746/thumb/IMG_2976_copy.jpg"></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1.0 tablespoon onion, minced <br/> 1.0 cup Mayonnaise <br/> 0.25 cup Ketchup <br/> 0.0 tablespoon Horseradish prepared<br/> 1.0 teaspoon Worcestershire <br/> 0.25 teaspoon paprika <br/> some salt <br/> </p> <strong>Instructions:</strong><br/> <p> <strong>Servings:</strong> 8<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://recipesonrails.com/recipes/746 " />http://recipesonrails.com/recipes/746 </a> </p> 2018-08-11 10:31:50 UTC Raw Tomato Sauce http://recipesonrails.com/recipes/745 <p><img alt="image not found" src="http://recipesonrails.com/system/photos/745/thumb/IMG_2977.jpg"></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1.0 can San Marzano Tomatoes #10 Can<br/> 25.0 gram sugar, granulated <br/> 25.0 gram salt <br/> 4.0 tablespoon Basil, Fresh minced<br/> 2.0 tablespoon Oregano fresh, minced<br/> 1.0 cup Oil, Olive <br/> </p> <strong>Instructions:</strong><br/> <p> <p><b>NOTE</b>. Salt and sugar are estimates and should be adjusted to your tests. </p> </p> <p> <p>For this recipe, I used a #10 can of San Marzano tomato I got at Restaurant Depot. It was only about $7. I'm going to stock these in the future. Put the tomatoes through a foley food mil. Add salt sugar and herbs. Allow to sit for an hour.</p> </p> <p> <p>This is a very light tomato sauce that goes well in the summer. Unfortunately this does make a large batch. We freeze our excess in vacuum bags.</p> </p> <p> <strong>Servings:</strong> 12<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://recipesonrails.com/recipes/745 " />http://recipesonrails.com/recipes/745 </a> </p> 2018-08-11 18:15:04 UTC Beef Ravioli http://recipesonrails.com/recipes/744 <p><img alt="image not found" src="http://recipesonrails.com/system/photos/744/thumb/IMG_2977.jpg"></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1.0 pound Ground Beef <br/> 0.5 teaspoon Garlic Powder <br/> 0.5 teaspoon Onion Powder <br/> 0.5 teaspoon Rosemary, dried, crushed <br/> 0.5 teaspoon salt <br/> 0.5 teaspoon Basil, Dried <br/> 0.5 teaspoon Oregano <br/> 0.25 teaspoon Black Pepper, ground <br/> 35.0 gram cheese, grated parmesan <br/> 35.0 gram Cheese, Romano <br/> 0.4 gram Cheese, Mozzerella grated, minced while cold<br/> 0.33 cup Ricotta <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Brown the beef breaking it up into small pieces. Add all ingredients except the cheeses and cook till the seasonings become fragrant.</p> </p> <p> <p>Allow beef mixture to cool. When cool, mix in all 4 cheeses, combining until uniform.</p> </p> <p> <p>Use a Tablespoon of filling, compacted, to fill ravioli. (see pasta recipe)</p> </p> <p> <strong>Servings:</strong> 8<br /> <strong>Prep Time:</strong> 2 hours <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://recipesonrails.com/recipes/744 " />http://recipesonrails.com/recipes/744 </a> </p> 2018-08-11 18:36:59 UTC Chopped Liver http://recipesonrails.com/recipes/743 <p><img src="http://recipesonrails.com/images/ror_default_thumbnail.png " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 2.0 pound Veal Liver or baby beef, etc.<br/> 2.0 each onions large, thinly sliced<br/> 6.0 each eggs Large, hard boiled<br/> 0.25 cup Oil <br/> 0.5 cup Wine, Port <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Veal liver is difficult to find. In 2018, Wegman's in Allentown carried it. Last year Jan found some at Walmart, believe it or not... If veal liver is unavailable, go for baby beef, resorting to plain beef liver as a last resort. The liver varieties increase in "strength" in the order I listed them. Traditionally, chicken livers were used. I can't remember if I ever tried using them, but my mother always said they were too "rich" in flavor.</p> <p>Devein liver, but don't go overboard if using the sieve method below. Season with salt and pepper to taste. </p> </p> <p> <p>Oil is used loosely in the ingredient list. Some use chicken fat; I usually use coconut oil (refined). I would not use an oil with flavor such as olive oil, nor one with a low smoke point. </p> <p>Heat oil over medium high heat. Add some of the liver and sauté on both sides till cooked through (not red when sliced through). Repeat with remaining liver adding oil as needed.</p> </p> <p> <p>After the liver, without cleaning the pan, add the onions and some more oil as needed. Sprinkle the onions with a little salt to help them release their water. Stir frequently scraping up any fond. Continue cooking until all water is given up and onions are very soft. We're not looking to brown the onions, but no problem if they do. Color will be difficult to determine due to liver fond. Remove onions and reserve.</p> </p> <p> <p>While pan remains on the heat, add the port and deglaze the pan. Scrape up all remaining brown bits and reduce port to near syrup consistency.</p> </p> <p> <p>Process liver, eggs, onions and port reduction in a blender or food processor until uniform. </p> <p>To obtain a really smooth texture and remove any remaining vein particles, press chopped liver through a sieve. </p> </p> <p> <strong>Servings:</strong> 20<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://recipesonrails.com/recipes/743 " />http://recipesonrails.com/recipes/743 </a> </p> 2018-08-13 09:29:49 UTC Marzipan/Almond Paste http://recipesonrails.com/recipes/742 <p><img src="http://recipesonrails.com/images/ror_default_thumbnail.png " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 450.0 gram Almond Flour blanched<br/> 370.0 gram Sugar, Confectioners <br/> 12.0 gram Almond Extract <br/> 0.125 teaspoon Rose Water <br/> 2.0 each Egg Whites <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Put almond flour and sugar in the food processor and process till well mixed. Mix the egg whites, extract and rose water to evenly distribute the rose water. Add the egg mixture to the almond flour and process until well combined and paste collects into a ball.</p> </p> <p> <strong>Servings:</strong> 2<br /> <strong>Prep Time:</strong> 1 hour <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://recipesonrails.com/recipes/742 " />http://recipesonrails.com/recipes/742 </a> </p> 2018-08-11 14:37:12 UTC Homemade Dough Improver http://recipesonrails.com/recipes/741 <p><img src="http://recipesonrails.com/images/ror_default_thumbnail.png " alt="default"/> </p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 150.0 gram Vital Wheat Gluten <br/> 2.0 tablespoon lecithin granules<br/> 1.0 teaspoon Vitamin C Granules <br/> 28.0 gram fruit pectin, powdered <br/> 19.0 gram Unflavored Gelatin <br/> 68.0 gram Milk, nonfat dry <br/> 2.0 gram ginger, ground <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Mix together and store in an airtight container in the refrigerator. Add 3 tablespoons for each loaf of bread </p> </p> <p> <strong>Servings:</strong> <br /> <strong>Prep Time:</strong> 20 minutes <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= "http://recipesonrails.com/recipes/741 " />http://recipesonrails.com/recipes/741 </a> </p> 2018-08-11 14:37:10 UTC