barrie Profile - (13688944)

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Member Since: Jan. 2009
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Recipe Reviews 6 reviews
Grandma's Chopped Liver
This is close to my grandmother's recipe, but to give it fives stars I have to make a few small changes. Use just one (1) large sweet onion, two (2)stalks celery without the tops, three (3) hard cooked eggs and schmaltz (rendered chicken fat) in place of the oil. When I have time I used the grinder, but in a pinch you can use the food processor. Cut the onion and celery into large pieces. Coarsely process the celery and onion. Add the eggs and then add the liver and process a few seconds, until all the ingredients are combined. Add the Schmaltz (to taste) by hand. Season with kosher salt --you'll use a few spoonfuls--and black pepper. Serve on sliced rye bread or matzoh crackers.

5 users found this review helpful
Reviewed On: Sep. 15, 2012
Sunshine Toast
I've been eating these for over 50 years...but we called them eggs in a basket. The only changes I've made over the years are to use a good natural multi grain bread (from the bakery, preferabley instead of the packaged variety) and to add lots of freshly ground black pepper and sea salt. My daughter likes to substitute a bit of garlic salt for the sea salt. In the summer I always serve eggsin a basket with freshly picked tomatoes from my garden. It's the perfect breakfast!

1 user found this review helpful
Reviewed On: Sep. 15, 2012
Easy White Chili
I make this chili every time there is a "chili party" and it is always the first to go! I use pretty much the exact same recipe but I also add 2 cans of garbanzo beans and two cans of Green Giant shoepeg white corn--not many canned vegetable suppiers have white corn anymore, so look for Green Giant! Also, rather than stove-top I cook the chili in a large casserole dish or roasting pan in the oven at 350 degrees for two hours. Cover with shredded Monterrey Jack cheese about ten minutes before the chili is ready to be served. Toppings include jalapeno slices and sour cream. Serve with corn bread or corn tortilla chips and a green salad.

1 user found this review helpful
Reviewed On: Dec. 10, 2011

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