Meatloaf

Meatloaf
From: Most Creative User Name Ever

2 beaten eggs
3/4 cup milk
2/3 cup Italian style bread crumbs
1 tsp Onion powder
1 tbsp parsley
1 tsp salt
1/2 tsp sage
2 tbsp brown sugar
1 tsp dry mustard
1/8 tsp pepper
Bacon Salt (optional)
1/4 cup ketchup
2 pounds ground turkey (could use beef)

Mix eggs, milk, and ketchup. Stir in bread crumbs, onion powder, parsley, salt, sage, brown sugar, dry mustard, and pepper. Sprinkle bacon a nice layer of Bacon salt on top. Mix in ground turkey and mix well. Makes 2 loaves. I use bread pans to bake them in. Bake at 350 for about 60 minutes. Let stand 10 minutes before serving.

Healthy Chicken Parmesan

Healthy Chicken Parmesan
From: Most Creative User Name Ever

Sauce:
2 tbsp extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bay leaf
1 can (28 oz) crushed tomatoes (could also use diced)
½ tsp basil
½ tsp oregano
Salt
Pepper

Put 2 tbsp olive oil in pan on medium heat. When the oil is hot, add the onion, garlic, and bay leaf. Cook until the onion starts to soften and becomes translucent. Add the tomatoes, basil, and oregano. Cook stirring occasionally until the sauce starts to thicken, about 10 minutes. Season with salt and pepper. Cover and simmer on low heat while you prep the chicken.

Chicken:
¼ cup all-purpose flour
2 egg whites
¾ cup Italian flavored bread crumbs
2 tbsp parmesan cheese (plus some for tops of chicken later)
4 boneless skinless chicken breasts
Mozzarella cheese for tops of chicken

Preheat oven to 400, spray cookie sheet with non-stick cooking spray.

In a shallow bowl, beat the egg whites. Put flour on a piece of wax paper. On another piece of wax paper mix the bread crumbs with 2 tbsp parmesan and season with salt and paper.

Lightly dredge the chicken in flour, then dip in the egg whites, then dredge in the bread crumb mixture and place on pan. Spray the top of each chicken breast lightly with cooking spray.

Bake the chicken until golden brown, anywhere from 8-15 minutes. All depends on thickness of chicken breasts. Check to ensure that the chicken is done. Once done, add the mozzarella cheese and some parmesan cheese to the tops and put back into oven until melted.

Serve with sauce over chicken. Don’t forget to remove the bay leaf from the sauce!

Chicken Merlot with Mushrooms

Chicken Merlot with Mushrooms
From: Dolores Reborn

I served it with buttered noodles and broccoli/corn medley.

8 oz mushrooms, sliced
1 onion, chopped
3 cloves garlic, minced
2 lbs boneless skinless chicken (I used thighs and breasts together)
1 6 oz can tomato paste
3/4 c chicken stock
1/4 cup Merlot (or other red wine, or more chicken stock)
2 tablespoons quick-cooking tapioca (this was interesting - it thickened the sauce quite nicely)
2 teaspoons sugar
2 teaspoons dried basil
salt and pepper

Place the mushrooms, onions and garlic in the slow cooker. Top with chicken pieces. In a bowl, combine remaining ingredients. Pour over the chicken. Cook 5-6 hours on low. (I'm sure it would be fine if cooked longer.)

Teriyaki marinade

Teriyaki marinade
From: FairyChatMom

1/2 cup soy sauce
1/3 cup red wine vinegar
1 teaspoon garlic powder
2 tsp sugar or equivalent artificial sweetener
1/2 teaspoon ground ginger

Shake it all together. It's good on chicken, pork, shrimp, heck, all kinds of things. Best when marinated overnight.

If you make a bigger batch, it keeps a loooooong time in the fridge.

Mexican lasagna (aka tortilla stack)

Mexican lasagna (aka tortilla stack)
From: Dottygumdrop

Brown 1lb of ground beef with 1 chopped onion and some garlic (if you like). Stir in a small tin (about 2-3oz) of tomato paste and 1 large jar of salsa (as spicy as you like it). Allow to simmer for a while for the flavours to blend and get all comfy together and for the sauce to reduce and thicken.

Take an 8" spring-form tin and grease lightly with spray-oil (Pam?). Place a tortilla of your choice (corn, flour, whatever you fancy) in the bottom and sprinkle a little (or a lot - it's your ass!) shredded cheddar cheese on top. Top with a third of the beef salsa mix, then some shredded/chopped spinach leaves (if you use frozen spinach, you will need to squeeze the excess water out of the defrosted spinach mess). Place another tortilla on top and repeat until you run out of beef mix. Top the lot with one more tortilla (that should be about 4 total, unless I'm completely useless) and sprinkle generous amounts of cheese over it. Place some greaseproof paper on top and press the whole thing down with your hand. For best results, place a small plate on top, weigh it down with a can of something heavy and place it in the fridge for 30 minutes.

Cook the sucker in a 355F (180C) oven for about 30-40 minutes (you should remove the can, plate and greaseproof paper first! ). You can let it brown under the broiler for a nice finish! Let it rest for five minutes, then remove from the tin (hence the spring-form, otherwise you get a big mess) and slice into big wedges! Serve with guacamole and sour cream!!! Nom nom nom!!!

sturmhauke's "Goddammit, I need some chili!" recipe

sturmhauke's "Goddammit, I need some chili!" recipe
From: sturmhauke

1 large onion, chopped
2 cloves garlic, minced
some oil
1 lb. ground beef
1 14 1/2 oz. can diced tomatoes
1 16 oz. can tomato sauce
1 16 oz. can kidney beans, drained

Note: the following measurements are approximate, I just eyeballed them.
1/3 c Gebhardt's chili powder
1/4 tsp. ground cayenne pepper
1 tbsp. cilantro
1 tbsp. oregano
2 tbsp. cumin (seeds preferred if you have a mortar and pestle)
1/2 tsp. black pepper
1/2 tsp. salt

Sautee the onion and garlic in some oil for a few minutes, until the onion begins to turn translucent. Add the ground beef and brown. Add all the other stuff and stir. (If you have a mortar and pestle, use it to grind the spices before you add them. If you don't, you should go get one.) Simmer for about half an hour, stirring occasionally. Stand by with a box of tissues for sinus clearing action.

Super easy lasagne

Super easy lasagne
From: FairyChatMom

Preheat oven to 350F
Mix together:
2 eggs, beaten
16 oz ricotta or cottage cheese
1/2 cup grated parmesan
2 tablespoons parsley flakes
layer with:
4 cups spaghetti sauce
3 cups shredded mozzarella
1 pound uncooked lasagne noodles
Layer as follows:
1 cup sauce
noodles
1/3 of the cheese mixture
3/4 cup mozzarella
3 times total, followed by
1 layer noodles
1 cup sauce
3/4 cup mozzarella
3/4 cup water, poured over the whole pan

Cover tightly.
Bake 1 hour or until bubbly
Uncover and let sit 15 minutes.

I make my sauce with ground beef, onions, mushrooms, diced tomatoes and the usual spices. Any sauce will do. I've also made a veggie lasagne with meatless sauce, and I mix shredded carrots and chopped spinach in with the cheese. It's an easily adaptable recipe.

Recipe for Fun

Recipe for Fun
From: anyrose

In an MMP, add Cool Kids. Let simmer one week. Enjoy, then start all over.

Cream Cheese Frosting

Cream Cheese Frosting
From: swampbear

1 eight ounce pkg. cream cheese softened
1/2 cup butter (no margarine allowed here heathens!) softened
1 16 ounce pkg. powdered sugar, sifted (you don't want lumps now do ya?)
1 tsp. vanilla extract

Combine cream cheese and butter beating until smooth. (You did remember to clean your Kitchen Aide (All Hail!) while the cake was bakin' right?) Add sugar and vanilla beating until light and fluffy.

Frost Away Baby!

Cherry Pound Cake

Cherry Pound Cake
From: swampbear

1 cup butter (or for you absolute heathens, margarine) softened
1/2 cup shortening
3 cups sugar
6 large eggs
1 six ounce jar of maraschino cherries, drained and chopped (use the red ones cause they're purtier)
1/2 tsp. almond extract
1/2 tsp. vanilla extract
3 and 3/4 cups all purpose flour
1/4 tsp. salt
3/4 cup milk
Cream Cheese Frosting (recipe to follow)

Beat butter and shortening at medium speed (say it with me... All hail Kitchen Aide!) about two minutes until soft and creamy. Gradually add sugar, beating five to seven minutes. Add eggs, one at a time, beating just until the yellow disappears. Stir in cherries and extracts.

Combine flour and salt. Add to the butter mixture alternately with milk. You know, little flour and salt, little milk, little flour and salt, little milk, oh, you're all adults. Y'all know how to do this. Begin and end with flour mixture. Mix at low speed until blended after each addition. Dang! This one's a lot of work ain't it!

Pour into a well greased and floured large tube pan thingy.

Bake at 300 degrees for an hour and forty-five minutes to two hours. Just remember to check on it after an hour and a half to make sure cause y'all know how ovens are. If not, just listen to Alton Brown go on and on and on and... wait, we did this already.

Cool in pan on wire rack for ten minutes. Remove from pan and allow to cool completely on a wire rack.

Get ready to frost....

Brown Sugar Glaze

Brown Sugar Glaze
From: swampbear

1/3 cup butter (ok, margarine if you must heathen!)
1/3 cup firmly packed light brown sugar
1/3 cup sugar
1/3 cup whipping cream
1/2 tsp. vanilla extract

Yeah, baby! This is some serious glaze here!

Combine first four ingredients in a heavy sauce pan. Bring to a boil, stirring constantly, and let boil one minute. Stir in vanilla. Optional: While you're stirrin' and stirrin' and stirrin', practice your witches from MacBeth impression.

Apple Nut Cake

Apple Nut Cake
From: swampbear

1 and 1/2 cups vegetable oil
1 and 1/2 cups sugar
1 and 1/2 cups of firmly packed brown sugar (light or dark, whichever does it for ya)
3 large eggs
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg (yes fresh you heathens, none of that stuff in a can)
1/2 tsp. vanilla extract
3 1/2 cups peeled and diced cooking apples (about three large tart apples)
1 cup coarsely shopped walnuts (you know how you can buy walnut pieces? well, get some of those and give the larger pieces a few whacks. it'll save time)
Brown Sugar Glaze (recipe to follow)

Beat first three ingredients at medium speed (once again all hail Kitchen Aide!) until blended. Add eggs one at a time beating each egg until well blended.

Combine flour and next three ingredients, stir into sugar mixture. Stir in vanilla. Fold in apples and walnuts.

Pour into a well greased and floured large tube pan thingy or large bundt pan.

Bake at 325 degrees for an hour and a half.

Cool in pan on a wire rack for twenty minutes. Remove from pan and allow to cool on wire rack for about fifteen more minutes. Drizzle with warm Brown Sugar Glaze. Eat yourself a big ol' slice and consider hidin' it from everybody else cause it's so good.

Pound Cake

Pound Cake
From: swampbear

3 cups sugar
1 and 1/2 cups shortening
3 cups cake flour*
10 Large Eggs (yeah I know, 10 Eggs!!!, but this makes a big cake)
1 tsp. vanilla extract (or another flavor if you're feelin' exotic. Almond and lemon also work great)

Sift cake flour four times (an important step). Put the shortening in a mixing bowl (all hail Kitchen Aide!) and add the sugar a small amout at a time beating until light and fluffy. Add five eggs and beat about three minutes, then add half of the flour, a small amount at a time, beating it well. Add the other five eggs, beat three more minutes then add the rest of the flour beating slowly until mixed. Stir in the extract.

Pour into a well greased (with shortening) and floured tube cake thingy.

Bake at 300 degrees for two hours. Ok, now y'all know ovens vary so, really, check it after an hour and a half to make sure. It may need more or less than two hours depending on your oven, altitude and all that stuff Alton Brown is known to go on for hours and hours about.

This makes a huge cake.

* It is important to use cake flour which may also be known as soft flour dependin' on where you live. Cake flour will give the cake a nice crunchy top. You will compose odes and rhapsodies to the crunchiness of this cake top. Thus, cake flour is a must. Also the sifting is a must, so no wimpin' out.

Ok, yeah, this cake takes some work. Work well worth it though, so get to bakin'!

Nom Nom Stew

Nom Nom Stew
From: SmartAleq

Chunks of beef or lamb
Flour, seasoned with salt and pepper
Olive or vegetable oil
Lots of sliced thin onions -- 4 cups or so
4-5 cloves of garlic
Small can of tomato sauce
cheap red wine
Fresh oregano
Bay leaf
Orange peel
Baby carrots
N.O.T. -- yukon gold, red or russet, in small chunks
Assload of thick sliced crimini mushrooms

Dredge meat in flour and brown in oil--don't crowd the pan or overheat, remove meat to plate. On medium high, saute the onions, scraping every last bit of flour from the pan and stirring often. Get the onions next thing to caramelized, add the garlic, chopped roughly. Add the tomato sauce and stir well, then add a whole bunch of cheap red wine, enough to cover the meat when you add that back in, which you do at this time. Add oregano, bay leaf and orange peel (fresh is best but dried will do in a pinch. Don't be shy, get a couple good tablespoons in there.) Get the entire mixture up to boiling, then cover tightly with aluminum foil, then the lid of the pot and bake in a 350-400o oven for 2 hours or so. Stir once or twice, watch out for steam burns when you take the foil off.

When the stew has thickened up nicely, add the mushrooms, N.O.T. and carrots, cover again and bake for another 45 mins-1 hour. Season to taste with kosher salt and pepper. If you wanna be really slutty, serve in bread bowls but definitely accompany with fresh sourdough bread in one form or another because otherwise you'll be licking the bowls and that's just tacky.


Alternately, since you specify onions and beef, try doing something similar to the above but omit the tomato sauce, use dark beer instead of wine, add a bunch of thin sliced red bell pepper along with the onions and simmer over the stove for 45 minutes instead of baking, then serve over rice. Carrots and mushrooms are optional on this one, dump the taters and the orange peel. Also nom nom.

Chicken a la King

Chicken a la King
From: Mahna Mahna

2 tbsp butter
2 cups sliced fresh mushrooms
1/4 cup finely chopped green pepper
1/4 cup finely chopped red pepper
1 onion, finely chopped
2 tbsp flour
Salt & pepper to taste
1/2 cup chicken stock
2 cups milk
2 cups cubed leftover chicken
1/2 cup frozen peas

In a skillet, melt butter over medium-high heat. Add mushrooms, peppers and onion (some people might add some finely diced celery too, but I think they're crazy... celery is for pot pie, not a la king, you heathens!); cook for 5 minutes, or until onions are soft. Add flour and continue cooking, stirring often, for a minute or two (just enough to cook out the raw flour taste, but not enough to give it any colour). Season with S&P.
Whisk in chicken stock and milk. Bring to a boil, then reduce to a simmer and continue cooking, stirring often, until mixture thickens. Stir in chicken and frozen peas, and simmer until everything is heated through.
Serve piping hot on rice or fresh biscuits or in puff pastry shells, depending on how fancified you're feeling.

pbbth's chocolate chip pie

pbbth's chocolate chip pie, from the "I like pie" thread
From: pbbth

Okay, here is my pie recipe for those who want it. It tastes like warm, gooey chocolate chip cookies but it is pie. Trust me when I say it is the most delicious thing you have ever put in your mouth. I will bring it to the New Jersey Dopefest in July so that everyone can experience the wonderousness of my pie.

2 eggs, beaten
1 cup sugar
1/2 cup flour
1 stick of margerine, melted
6-12 oz of chocolate chips (I use 12, but people who don't feel like they need that much can use 6 oz instead.)
1 tsp vanilla
1 premade graham cracker pie crust

Beat the eggs and add each ingredient individually, mixing after each is added. Pour into unbaked pie shell and bake at 350 degrees for 30 minutes.

I am not kidding when I say that I have seen people get into arguments over the last slice of this pie. If you make it be prepared for proposals and offers of cash for future pies.

Raspberry Preserves

Raspberry Preserves
From: gardentraveler

(The original recipe was for 8 oz. frozen raspberries. I had a 12 oz. package from Trader Joe's, so I adjusted the amount of sugar.)

12 oz. Frozen Raspberries
3/8 c. sugar.

Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over low heat (move around and break up frozen clumps as it heats up). Reduce heat and simmer, stirring occasionally, for about 20 minutes or until liquid starts to thicken a little bit. Do not let it burn. Remove from heat and pour into a heatproof measuring cup (I used a plastic container). You should have just over a cup of preserves. Add a drop or two of lemon juice. Cover and place in the refrigerator for a few days before using. I didn't follow this last instruction and the consistency was fine. It was already thickening before I put it in the fridge.

SUPER EASY NUMMY CHICKEN & DUMPLINGS

SUPER EASY NUMMY CHICKEN & DUMPLINGS
From: swampbear

2 1/2 to 3 lb. chicken
Salt & pepper to taste
1 can cream of chicken soup, undiluted
Sm. pkg. flour tortillas (cut into strips)

Boil chicken with salt and pepper until done. Let cool and debone chicken. Chop deboned chicken and set aside. Add can of cream of chicken soup to chicken stock and bring to a boil. Drop in tortilla strips a few at a time. Cook until the tortillas are done (two minutes at the most). Add cut up chicken and stir well.

NOTE: I usually boil the chicken the night before and debone it once it's cool. Once the broth has cooled down, I cover it and stick it in the fridge overnight. You can use plastic wrap, aluminum foil or whatever you think makes a good cover, I don't judge. If one desires, one can lift off most of the fat from the broth, which as we all know, will pretty much rise to the top of the cold broth. I usually lift off about half of it. I throw the fat away. You do with it as you please. Then I reheat the broth on medium high heat (I have an electric stove. If you don't have an electric stove you'll have to figure out for yourself what that means) and when it's warmed up, I add the cream of chicken soup and bring it to a boil.

Creamy Mushroom Pasta

Creamy Mushroom Pasta
From: Dolores Reborn

1/2 pound pasta (I like farfalle for this)
2 tbs butter
4 oz sliced baby bellas
1 cup cream
1 tsp cornstarch
1/4 cup chopped fresh parsley
salt and pepper
1/4 cup grated parmesan

Cook the pasta until al dente. Saute the mushrooms in the butter. Whisk the cream and cornstarch together. Add cream mixture to mushrooms and simmer until thickened. Add the parsley. Salt and pepper to taste. Stir in the parmesan. Add the cooked pasta to the cream sauce.

Serves 4.

Pork Marsala

Pork Marsala
From: Dolores Reborn

1 lb thin sliced boneless "breakfast" pork chops
salt and pepper
2 tbs olive oil
4 oz baby portobello mushrooms, sliced
1/4 cup onion, diced small
1 clove garlic, minced
1/2 cup marsala wine
2 tsp capers

Salt and pepper the pork chops. Brown them over medium heat on both sides. Remove to a platter and cover with foil to keep warm. Add sliced mushrooms and onion and saute until almost done, then add garlic. Cook for a minute more, then deglaze with wine and add capers. Stir up the brown bits and reduce for a minute. Put the chops back in the pan and keep warm.

Serves 4.

Those Friggin' Good Potatoes

Those Friggin' Good Potatoes*
From: Swampbear

I made an executive decision regarding N.O.T. for supper tonight. Instead of bakin' 'em I did my microwave version which is to wit:

Some N.O.T. peeled and sliced.
A couple of onions peeled and sliced.
Some butter (deal!)
Worcestershire Sauce AKA Whazzizhere sauce
Salt and pepper to taste

In a microwave proof dish, begin with a layer of N.O.T., then a layer of onions. Sprinkle on a little salt and pepper and whazzizhere sauce. Then another layer of N.O.T. and onions, a little more salt and pepper and whazzizhere sauce. Glop some pats of butter on top. How much I leave to you, I don't judge. Cover with plastic wrap and zap about 20 minutes on high. The N.O.T. and onions should be fork tender. If they ain't, zap a few minutes more. You might need a little less than twenty minutes or a little more than twenty minutes. I have no idea what your microwave does so it's up to you to do it right. You're all adults. Yes, even you. You're an adult too!

Serve with a generous glop of sour cream.

If you must you can also bake 'em in the oven. Just leave off the plastic wrap (duh!) and bake for about forty minutes at around 325 Amurrkin. Again you may need a little more or a little less time dependin' on your oven. See adult comments above.

*Original recipe was named "Microwave N.O.T" Tater's husband re-named them to "Those Friggin' Good Potatoes"

Tibetian Curry Potatoes

Tibetian Curry Potatoes
From: Magic Eye (shared by taxi78cab)

1/2 teaspoon Sichuan peppercorns
1 2-inch long piece of fresh ginger, peeled and finely minced
3 or 4 cloves of garlic, peeled and finely minced
1 tsp turmeric
1 tsp cayenne (or other fiery pepper)
1 tsp salt
4 Tbsp (1/2 stick) clarified butter (see note or buy ghee from an Indian grocery stor)
6 medium Yukon Gold or Red Bliss potatoes, peeled
2 Tbsp soy sauce

Garnish:
1 scallion, including the green part, trimmed and minced
Several sprigs of fresh cilantro, minced

Boil the peeled potatoes for 15 minutes, then cut into cubes.

Heat the peppercorns in a small, ungreased skillet over medium heat until they begin to darken and release their aroma. Turn them into a small mortar or onto a chopping board and pulverize to a coarse powder.

Mix the pepper powder, ginger, garlic, turmeric, cayenne and salt together to form a paste. Heat the clarified butter in a large skillet and blend in the spices. Cook and stir for a few minutes, to let the butter become fully seasoned. Meanwhile, toss the potato cubes in the soy sauce until it has all been absorbed.

Add the potatoes to the skillet and turn up the heat to medium high. Cook until the potatoes have a crunchy brown coating on the outside and a meltingly soft interior. Use a spatula to turn them constantly so that they brown on all sides, about 10 to 15 minutes.

Add the minced scallion and cilantro and cook for a minute to allow the garnish to wilt and cling to the potatoes.

NOTE: To make clarifed butter, put the butter in a heatproof measuring cup and set it on the rack in a preheated warm oven. When the butter has melted and the solids have separated out, remove the measuring cup from the oven and carefully pour off the clear liquid into the skillet. Discard the solids.

Makes 4 servings

Crock Pot Carnitas

Crock Pot Carnitas
From: SmartAleq

Take some nice sized chunks of pork (my Winco has carnitas meat for like a buck a pound--boneless and hardly any fat) and layer with salsa in a crock pot. Today I used some regular hot salsa cruda along with most of a jar of Trader Joe's peach salsa that was hanging around. Add seven or eight cloves of garlic, roughly chopped, and a metric shitload of chipotles in adobo sauce--at least 3 or 4. Cook on low for six hours or so.

Remove the pork from the salsa and turn up to high. Parboil some rice in not quite enough water to cook it completely until it's almost done. Add to the crock pot, along with some canned, frozen or fresh corn and maybe a can of black beans, drained. Let this cook until the rice absorbs most of the liquid. While this is cooking, take the pork and wipe it down with some oil--olive, or maybe some garlic or chili oil depending on how spicy you like stuff. Sprinkle with garlic salt, and bake in a low oven 275-300 degrees for forty five minutes to an hour. You're trying to get a nice crusty finish on the meat.

When the meat is done, shred it up with two forks in the baking pan, stirring around to soak up all the oil and spices. Serve burrito style with flour tortillas, grated cheese, tomatoes, guacamole, sour cream and refried beans--whatever you like in your Mexican food.

Makes great leftovers, mixed all together and scooped up with tortilla chips, yum.

Tater's Pasta Salad

Tater's Pasta Salad
From: Taters

Sweet onion such as Walla Walla or Vidalia-diced
Bell peppers (red, orange, yellow)-chopped
Rainbow rotinini pasta
Cukes sliced thinly
Pea pods
Little brocoli florets
Peas
Pepperoni slices cuts in half
Cubed (not too large of cubes) cheddar cheese (or whatever you like)
Grape tomatoes

*Basically, throw whatever you like in the pasta salad, this is just the stuff I tend to like. It's colorful too.

Cook the pasta, and when the pasta is done cooking pour the hot water over the peas and brocoli florets.

Mix the pasta with the all the ingredients.

In the meantime, take a packet of Uncle Dan's Original dressing and mix it up like you're making the dip, which uses the mayo/sour cream combination.

When the dressing has set for a bit, mix it with the pasta and veggies. Add a little salt and pepper and mix again.

Sometimes I add just a little more sour cream to cut back on the strength of the dressing. I basically just mix and season to taste. YMMV...

Garnish to make pretty. Voila, that's it.

I just threw it together one night a few years ago because that's all the ingredients I had on hand and all my friends and family just love it. It's one of the things I am "required" to bring when we BBQ or camp with friends.

You can cut down on the fat content by using low fat sour cream and low fat mayo, but it doesn't taste the same.

Crusty Cuban Bread

Crusty Cuban Bread
From: Most Creative User Name Ever

1 1/4 Cup Water
1 1/2 tsp Sugar
1 tsp salt
3 cup bread flour
2 tsp yeast

Put ingredients into bread machine as listed (or the order that your bread machine recommends) and bake using French or Basic cycle. This is a low rising bread. Keep an eye on the dough and add a tablespoon or so if water if the dough looks dry or if the machine sounds like it is struggling.