MickeyG Profile - Allrecipes.com (19447921)

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MickeyG


MickeyG
 
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Member Since: Nov. 2011
Cooking Level: Not Rated
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Recipe Reviews 2 reviews
Split Pea and Ham Soup I
I like my pea soup to be savory, not bland, with more flavor, so I always follow my Grandma's recipe: Add a hefty portion of chopped bacon that has been cooked with a chopped onion (and then fat-drained), a bay leaf, carrots, and celery. Sometimes, I'll also some ham bits to the above. Let it all simmer (stirring occasionally). When it's all done, take about half the soup and blend it for a few seconds (with a regular blender or a stick blender) to get a silky texture and prevent "wateriness," then combine that back into the main part of the soup. Be careful not to burn the soup as it's cooking--been there and done that!! It smells like burning leaves and really can't be "rescued"! All the above steps add only a few minutes to the basic recipe. Serve sprinkled with salt and freshly ground black pepper. Out of this world!

0 users found this review helpful
Reviewed On: Mar. 12, 2014
Homemade Biscuit Mix
Finally – after searching for a long time -- found your really good biscuit mix; thank you! I hate to use Bisquick because the ingredients on the box note aluminum in the baking powder and partially hydrogenated oils. Don't want either of those ingredients in my food! I use only aluminum-free baking powder (easy to find – Argo is one brand). If I don't have buttermilk on hand, I make it by adding 2 teaspoons of vinegar to 3/4 cup of milk. It should be white vinegar; used organic cider vinegar once – interesting taste! Sometimes, I make this marvelous recipe with regular milk and a few spoonfuls of plain yogurt (the acid activates the baking powder). I use olive oil, and, sometimes, coconut oil, just for a different taste. Have made this recipe with orange juice instead of milk (the juice's acid gives the kick to the baking powder). I cut the sugar back a bit. Sometimes, I add yeast to the liquid and let it rise (no kneading). Gives a "bready" flavor – good for pizza base. I always use a Silpat silicone baking liner – NOTHING sticks to it, not even melted cheese or burned brown sugar. Both daughters want me to will my two Silpats to them, ha, ha! -- Mary in warming up Pennsylvania

16 users found this review helpful
Reviewed On: Nov. 2, 2011
 
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