762 that edith gump Recipes

  • The Potato Salad That Edith Gump and I Make
    potatoes, cubed and cooked (about 5 medium russets) and
    12 More
    potatoes, cubed and cooked (about 5 medium russets), hard-boiled eggs, mayonnaise (not miracle whip), oil (vegetable or canola we use), prepared mustard , plus, prepared mustard, salt, pepper, pickle juice, pickle relish (we prefer vlasic dill relish or a finely minced dill pickle), capers, black olives, minced, green onions, thinly sliced
    45 min, 13 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Edith's Stuffing
    vegetable oil, onions, diced, unsalted saltine crackers and
    8 More
    vegetable oil, onions, diced, unsalted saltine crackers, coarsley crushed cornflakes, carrot, shredded, salt, ground black pepper, garlic powder, eggs, lightly beaten, margarine, water
    2 hour 20 min, 11 ingredients
  • Gump Shrimp Wraps
    shrimp, peeled and deveined, vegetable oil, for drizzling and
    6 More
    shrimp, peeled and deveined, vegetable oil, for drizzling, crushed red pepper flakes, salt and pepper, orange marmalade, hoisin sauce , available on the asian foods aisle, bibb lettuce , for wrapping, cucumber , julienne slice
    15 min, 8 ingredients
  • Edith Bristows No Knead Raised Twists
    shortening, sugar, teas of salt, vanilla, scalded milk and
    6 More
    shortening, sugar, teas of salt, vanilla, scalded milk, dry yeast in 1/4 cup of warm water, flour, divided, eggs, chopped nuts, sugar, generous tsp of cinnamon
    12 min, 11 ingredients
  • Edith Bristows Baked Onions
    sized onions , i prefer vidalia, butter, brown sugar, salt
    4 ingredients
  • Gump's Shrimp & Grits
    water, uncooked old-fashioned grits and
    14 More
    water, uncooked old-fashioned grits, shredded smoked gouda cheese, butter, melted, olive oil, garlic cloves, minced, dried oregano, cayenne pepper, divided, lemon, quartered, uncooked jumbo shrimp, deveined, chopped baby portobello mushrooms, bacon strips, finely chopped, chopped shallot, white wine, chopped fresh spinach, half-and-half cream
    45 min, 17 ingredients
  • That Addicting Salad
    mayonnaise, freshly grated parmesan cheese, white sugar and
    5 More
    mayonnaise, freshly grated parmesan cheese, white sugar, spring lettuce mix, freshly grated parmesan cheese, grated carrot, cauliflower florets, bacon bits
    15 min, 8 ingredients
  • That Pumpkin Stuff--Pumpkin Dessert
    pumpkin , not pie mix, evaporated milk, sugar, cinnamon and
    7 More
    pumpkin , not pie mix, evaporated milk, sugar, cinnamon, nutmeg, butter, melted, duncan hines butter recipe cake mix, pecans, chopped, cream cheese, powdered sugar, cool whip
    1 hour 15 min, 11 ingredients
  • That Fabulous Tahini Cookie!
    tahini, honey, salt, sunflower seeds, toasted, oatmeal
    10 min, 5 ingredients
  • That Good Salad
    vegetable oil, fresh lemon juice, garlic cloves, minced and
    10 More
    vegetable oil, fresh lemon juice, garlic cloves, minced, salt, pepper, grated parmesan cheese, romaine lettuce, around 1 lb. each, chopped tomatoes, a red onion, sliced thinly, shredded mozzarella cheese, grated parmesan cheese, bacon , crisp and crumbled, crouton
    2 hour 15 min, 13 ingredients
  • Edith's Low-Salt Spaghetti Sauce for One Edith's Low-Salt Spaghetti Sauce for One
    olive oil, ground beef, yellow onion, chopped and
    6 More
    olive oil, ground beef, yellow onion, chopped, fresh mushrooms, chopped, garlic clove, minced, canned no-salt-added diced tomatoes, italian herb seasoning (check label to make sure no salt), red wine vinegar, parmesan cheese (optional)
    10 min, 9 ingredients
  • Edith's Pea Salad Edith's Pea Salad
    corn oil, wine vinegar, sugar, salt, pepper, tiny peas and
    5 More
    corn oil, wine vinegar, sugar, salt, pepper, tiny peas, french style green bean, shoe peg corn, pimiento , chpd., celery , chpd., onion
    15 min, 11 ingredients
  • Edith's Chili Soup Edith's Chili Soup
    ground chuck, whole white onion , coursely chopped and
    5 More
    ground chuck, whole white onion , coursely chopped, chili seasoning mix (original recipe), tomato sauce, joan of arc spicy chili beans, water, dry elbow macaroni
    30 min, 7 ingredients
  • Edith Bunker's Potted Chicken Edith Bunker's Potted Chicken
    flour, salt , for flour, pepper , for flour, thyme, butter and
    7 More
    flour, salt , for flour, pepper , for flour, thyme, butter, onion, sliced, tomatoes, chopped, chopped parsley, sugar, salt, garlic powder, chicken, cut up
    1 hour , 12 ingredients
  • Edith's Red Tomato Chow-Chow Edith's Red Tomato Chow-Chow
    tomatoes, ripe (or 5 28-fl oz. cans, diced ) and
    7 More
    tomatoes, ripe (or 5 28-fl oz. cans, diced ), head celery, fine dice, sweet peppers, fine dice (red or green or orange), onions, fine dice, white sugar (more , if necessary), salt, vinegar (preferably pickling ), pickling spices (tied in cheesecloth)
    1 hour 45 min, 8 ingredients
  • That's Good Moosh! That's Good Moosh!
    ground beef , or to taste and
    7 More
    ground beef , or to taste, taco seasoning mix , or to taste, water, chicken-flavored ramen noodle soup, mexican-style stewed tomatoes, water, sour cream, shredded cheddar cheese
    25 min, 8 ingredients
  • That Mustard??? That Mustard???
    dry mustard, white vinegar, turmeric, salt and
    3 More
    dry mustard, white vinegar, turmeric, salt, mixed italian spices, sugar, eggs
    13 min, 7 ingredients




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