So I've got one!!   A family recipe passed down to me by my Dad.  Its a recipe for fondue...   I'm not going to list all the ingredients, or amounts...

Sorry..

gruyere, emmental, white wine, peppercorn not ground ( just a dash ), dry mustard...  and 3 other things...

  Dad's story, which I cant remember exactly went something like, "I got it... off this girl in Switzerland."    

And yeah..  When I was a teenager, I definitely went with my Dad to Zurich..      A long, long, time ago..  :-)

A few for me would include:

A very traditional lasagna.
 
Artisan bread: water, salt, yeast, bread flour, along with some 10 grain cereal, and whole wheat, spelt and oat flours.

Also: cinnamon rolls, and a real pain to make but wonderful cheesecake (baked in a water bath).

And more recently: a southern type of soup with lentils, okra, various other veggies, and andouille (can be made as hot as one can stand, or not).

Now, if only one of us could think up a recipe that uses Am.

And yes, I do make baked beans with lots of becan.

Becan.

Linear Phase


Its a recipe for fondue...   I'm not going to list all the ingredients, or amounts...



Dad's story, which I cant remember exactly     

LP, I don't think your heart is really in this post, is it..

Yep, there has to be becan at some level...

Maybe some nice strips of becan, wrapped in becan, covered with becan, and served on a hot bed of freshly cooked becan?

jamesg1213

Linear Phase


Its a recipe for fondue...   I'm not going to list all the ingredients, or amounts...



Dad's story, which I cant remember exactly     

LP, I don't think your heart is really in this post, is it..

Nor is your recipe......

Hi,

My mom's recipe for "feijoada" is awesome ... and it has to get started the night before when you soak the black beans all night ...

One important detail ... I gave a copy of the recipe to a friend and he did not read it !!! ... you have to serve it over white PLAIN rice ... because the whole mix will come off a bit salty and the plain rice swallows it up and makes it easier to enjoy!

It's basically a Brazilian Chili ... but way better than Chili and does not always have left overs ... but you have to have the taste for the spicy meats used, and then adjust the seasonings on it ... because if you don't you have a mess.

There are many recipes for "feijoada" on the Internet ... but be careful when you are putting together all those seasoned meats into it.

The other one? ... Flambe's of either Cherry or Peaches ... and served over some nice fancy Vanilla Ice Cream ... or if you are really living fun and dangerous, a Baked Alaska is always irresistable for me! ... but most folks have no idea what a Baked Alaska is, and what Baskin-Robbins serves is NOT a Baked Alaska!

After Becan, Apple Fritters from the local doughnut shop.

Come to thunk of it, becan and apple fritters are my new favorite recipe. 

Hi,

When I worked at "Heidi Pies" in Santa Barbara, the Cinnamon Rolls were FLUFFY and BIG ... and the biscuits were also fluffy ... and FRESH ... mannnn ohhh mannn those were good! I enjoyed making those ... ! I can still make them ... just need the Biscuit Mix by Krusteez or the Roll Mix by General Mills!