How to make the best potato salad recipe

 

This is from 

a spicy perspective web site.  Joe made this for Christmas Eve.   

• 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
• 2 cups mayonnaise (your favorite brand)
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, peeled and chopped
• 3 celery stalks, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon fresh chopped dill
• Salt and pepper

Instructions

• Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
• Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
• Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.


• Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.

Hungarian Mushroom Soup

 Joe made this December 2023 and it was delicious.  He made it again in January when Peter and Thomas came over for Sunday dinner. 

Ingredients

2 ounces unsalted butter

½ onion, diced

1 (8-ounce) carton of white mushrooms, sliced

1 (8-ounce) carton of cremini mushrooms, sliced

1 tablespoon paprika

2 ½ cups vegetable broth

2 tablespoons soy sauce

3 tablespoons all purpose flour

1 cup milk

½ cup sour cream

½ lemon, juiced

2 tablespoons chopped fresh dill + more for topping

¼ cup chopped flat leaf parsley

Salt and pepper to taste

Directions

Add the butter to a large soup pot and bring the heat to medium.

Add the onion and mushrooms and sauté for 8 minutes, stirring frequently.

Add the broth, soy sauce, and paprika. Reduce heat to simmer, cover, and cook for 15 minutes.

In a small bowl, combine the flour and milk with a whisk.

Add this mixture to the pot, cover, and stir well.

Add the sour cream, lemon juice, dill, and parsley. Stir and cook for 10 more minutes on low heat. Taste and add salt and pepper, if necessary.

Top with more fresh dill, and serve the Hungarian soup.

Read More: https://www.tastingtable.com/1441699/warming-hungarian-mushroom-soup-recipe/

Anastacia of Nantes is coming over to bake with me

 

Ingredients

• How do you make Spekulatius cookies? 
• 
  
• 250 g fine flour
• 1 tsp baking powder
• 125 g sugar
• 1 package vanilla sugar
• 2 drops bitter almond aroma
• 1 knife tip cinnamon (ground)
• 1 knife tip cardamom (ground)
• 1 knife tip coriander (ground)
• 1 pinch salt
• 1 pc egg
• 100 g butter (or margarine)
• 50 g almond (shelled ground or hazelnuts)

Preparation

1. Mix the flour with the baking powder, then add the other ingredients and knead into a smooth dough on a floured work surface.
2. Wrap the dough in foil and refrigerate for a while.
3. Roll out the dough in batches on a floured work surface and cut out with different shapes.
4. Place the cookies in baking trays lined with baking paper.
5. Bake in an oven preheated to 200 degrees for 10 minutes, then leave to cool.

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• Baking temperature : 200 °C
• Cooking method : bottom-up cooking
• Baking time : 10 minutes
• I made it : 3 times
• In the recipe book : 72
• Yesterday's viewership : 0
• 7-day viewership : 4
• Total views : 13830
• Upload date : January 12, 2011.

What do you make when you have 1,000 leftover pretzels?

I asked my students: What would you do with 1,000 pretzels? 

 Here is what they said: 

 1. Open up a pretzel shop 

 2. I would beg you to give them to us. 

 3. Crush it into pretzel powder and make bread out of it. 

 Me: What else do you need to make bread? Student: Salt and Water. What's the word for liszt in English? You also need yeast. 

 4. Student: Sell it to the Germans. Me: How? I would create a web site. They will contact me by phone and I will send them the pretzels. I will charge 10 Euros for one. 

 5. Student: I don't know. 

 Me: I want to try making bread like my one student suggested. I also want to try to make granola bars out of these leftover church pretzels. These sound delicious, don't they? Me a month later: looking back these were way to sweet. I also tried using poppy seed cream and that added even more sweetness. It had added sugar and palm oil in it. This recipie needs to be re-worked. ¼ cup honey ¼ cup butter ¼ cup brown sugar 1 tbs peanut butter or almond butter ½ teas vanilla 1 tbs unsweetened cocoa powder 2 cups quick oats 1 cup chocolate rice cereal ¾ cup pretzel pieces, crushed INSTRUCTIONS Line a 9x13 baking dish with parchment or wax paper. Set aside. In a small saucepan over low heat, add the honey and butter and stir until butter has melted. Remove from heat and Whisk in the brown sugar, peanut butter, vanilla, and cocoa powder. In a large bowl, combine the oats, cereal and pretzel pieces. Pour the butter mixture over top and stir to combine. Make sure to fold a few times so that everything is coated. Press the mixture firmly into the prepared baking dish and place in fridge to set at least 1 hour before slicing into bars.

What do you do with a lot of fresh apricots besides making jam?

I adapted this recipe below for breakfast bars and mixed fresh mashed cooked a little bit apricots, with salt, melted butter, 2 eggs and some sugar. Then I added the dry ingredients: oats, flour, salt and baking powder. The apricots may have started to ferment in the fridge or maybe it was the baking powder did this: The batter tasted kind of metalic. or metallica! Then, I poured the batter into a pan that I had melted the butter in. It is now baking for 1/2 hour at around 350 degrees F. I took some still photos of the process and some video and I was going to ask Anna to help me make a video to post on Tiktok or Instagram. Doesn't eveyone pretend to be in a cooking competition or baking competition on TV and dream of becoming famous and make a million forints? From Barbara Carlson Breakfast Cookies with Dried Apricots and Dates from https://healthyideasplace.com/breakfast-cookies-with-apricots-and-dates/ Filled with whole grains, dried fruit, healthy fats and protein - these make a healthy great tasting breakfast that you can grab on the way out the door. Prep Time 30 mins Cook Time 30 mins Total Time 1 hr Course: BreakfastCuisine: AmericanKeyword: apricots, cookies, dates, portable Servings: 15 Calories: 206kcal Author: Marie Ingredients 1/4 c. virgin coconut oil unrefined 3 Tbsp. honey 3 Tbsp. dark brown sugar 1 mashed banana 1 large egg 6 Tbsp. creamy peanut butter 1 tsp. vanilla 1 c. whole wheat flour 1 3/4 c. quick cooking oatmeal 1 tsp. baking soda 1/4 tsp. kosher salt 3 Tbsp. ground flaxseed meal 1/2 c. dried apricots chopped 1/2 c. dates chopped 3 Tbsp. sliced almonds 3 Tbsp. mini-chocolate chips Instructions Preheat oven to 350 degrees F. Put coconut oil into microwave-safe bowl and microwave on high for about 20 seconds till coconut oil is mostly melted, but not hot Add honey, brown sugar, mashed banana, and egg and cream together. Stir in peanut butter and vanilla till thoroughly combined. In a separate bowl mix together whole wheat flour, oatmeal, baking soda, salt, and flaxseed. Pour into the creamed mixture and incorporate till all ingredients are combined. Stir in apricots, dates, almonds, and chocolate chips. Using about 2 Tbsp. dough per cookie (I used a #40 scoop), form balls and place on a parchment paper lined cookie sheet about 2 inches apart. Flatten the balls before baking. Bake at 350 degrees F for 10-12 minutes or until golden. Notes Makes 28-30 cookies. Serving size is 2 cookies.