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4 minutes ago, Cal said:

So Stick, which of those trouts was #1?

nobuddy could make up my mind...

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Now that’s my kind of Big Mac

Edited by Charles Nicholls

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an older trout recipe...


Sauteed Trout with Lemon Chive Butter


5 tablespoons unsalted butter, softened and divided

1 teaspoon finely grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 tablespoon finely chopped shallot

3 tablespoons finely chopped fresh chives, divided

Kosher salt and freshly cracked black pepper

4 trout fillets


Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.

Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.


The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.

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@MaDeuce ...

here's the plan ''B''...


Strudel Dough


For the dough:

5½ oz White Flour.

pinch of Salt

1¾ oz luke warm water

½ Tablespoon Oil to prepare the dough mixture + 1 Tablespoon Oil to spread on the resting dough

1 Egg


In a mixing bowl add the flour and salt, mix well. Make a well in the center and add the warm water, oil, and egg. Mix the ingredients well to a dough.

Take the dough to a floured working surface and knead it well and smash it if you are in the mood. The more you knead the strudel dough, the better since the gluten gets activated with the water, force, and warmth. That will help the dough to stretch well. To test if your dough is ready, take it up into your hand and if it drops quickly it's good. Make a smooth ball. Add the remaining oil onto the surface of the dough and spread it evenly all around the ball of dough. Then keep the ball in one place and cover with a warm mixing bowl (I just place a nonmetal bowl into the micro for a few seconds to get warmish).

Prepare the filling:

To make individual mini Strudel grab your resting dough and turn it into 8 equal sized balls. For a full regular sized Strudel simply use one whole dough. Take one of the balls and keep the others aside to proceed.

Preheat your oven to 400°.

Roll out the dough to a square shape as thin as possible. Try to roll it out to the maximum possible and you can even stretch it a bit with your hands. It should be nearly transparent.

Spread the filling over ⅔  of the stretched out dough, spread the remaining melted butter over ⅓ of the stretched out dough.

Fold in the down part and the sides and gently roll in the strudel so that the closing is down.

Place the strudels onto an oven rack with oven paper and brush them equally with melted butter. Bake for 25-30 minutes at 400° or until they turn golden brown on the outside.

To serve, sprinkle some powdered sugar over the Strudel and serve with freshly whipped cream, vanilla sauce or ice cream.


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the other plan ''B''...


Apple Strudel I


1 Granny Smith apple - peeled, cored and coarsely shredded

3 Granny Smith apples - peeled, cored and sliced

1 cup brown sugar

1 cup golden raisins

1 sheet frozen puff pastry, thawed

1 egg

¼ cup milk


Preheat oven to 400°. Line a baking sheet with parchment paper.

Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.

Bake in preheated oven for 35 to 40 minutes, or until golden brown.


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Plan ''B's'' plan ''B''....


Apple Strudel II


¼ cup bourbon or apple juice

½ cup golden raisins

2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced

½ lemon, juiced

1 tablespoon lemon zest, finely chopped

1 teaspoon ground cinnamon, plus more for sprinkling

½ cup brown sugar, packed

½ cup crushed shortbread cookies

¼ cup chopped pecans

2 tablespoons butter, cut into pieces

5 sheets phyllo dough from 1 pound package of frozen dough

2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed

1 tablespoon granulated sugar

Confectioners' sugar

Caramel sauce, purchased

For the glaze:

2 cups confectioners' sugar

3½ tablespoons milk


Preheat the oven to 350°. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

Mix ingredients thoroughly.


If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

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the other Plan ''B's'' plan ''B''....


Apple Strudel III (Apfelstrudel)


For the strudel dough:

¼ cup unsalted butter melted

1½ cups all-purpose flour

1 pinch of salt

1/3 cup water lukewarm

For the apple filling:

1/3 cup golden raisins

2 Tbsp rum

4 medium apples

1 tbsp lemon juice

1 tsp ground cinnamon

½ cup granulated sugar

¼ cup slivered almonds finely chopped

1 tsp vanilla extract

To assemble:

6 tbsp unsalted butter melted

¼ cup breadcrumbs


In the bowl of a stand mixer fitted with the paddle attachment combine melted butter, flour, salt, and lukewarm water. Mix at medium speed about 1 minute until a smooth and elastic dough forms.

In a small saucepan (with a lid) bring water to a boil then remove the pot from the heat, empty the pot and dry it with a dish towel. Line the pot with a sheet of parchment paper, put the dough into the pot and put the lid on. Let sit for 30 minutes at room temperature.

Preheat the oven to 350° and line a baking sheet with parchment paper.

Meanwhile, in a small bowl combine raisins and rum. Let sit for 30 minutes. Then discard the rum.

Peel, core, and cut the apples into small stripes (batonnets, see image above). Combine apples with lemon juice. Add cinnamon, sugar, raisins, almonds, and vanilla extract. Set aside.

Lay a thin kitchen towel preferably with a pattern flat on the counter. Sprinkle with flour. Roll the dough out as thin as you can. Brush it with a little bit of melted butter.

Then use your hands to carefully stretch it until it is about 18x12 inches big and you're able to see the pattern of the dish towel through the dough.

Brush half of the melted butter over the rolled out dough.

The long side should be facing you. On the right side of the rectangle, leave a few inches space, then sprinkle the breadcrumbs top to bottom over the dough in a 6-inch thick line. Leave a 2-inch margin at the top and bottom of the strip.

Pile the apple filling on top of the breadcrumbs. Use a slotted spoon so the liquid stays in the bowl.

Fold the 2-inch margin at the top and bottom of the dough over onto the filling then roll up the strudel from the short side with the help of the towel. Tuck the ends.

Carefully transfer the Strudel to the prepared baking sheet, seam side down. Brush with a little bit of melted butter.

Bake for about 50 minutes in the lower third of the oven, until lightly golden on top. Brush strudel with remaining melted butter every 20 min while in the oven.

Let cool for 10 minutes then sprinkle with powdered sugar and serve warm.


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2 minutes ago, Stick486 said:

the other Plan ''B's'' plan ''B''....

What are you saving the other letters of the alphabet your did your memory fog up and you can't remember them?:Laughing:

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now for the real deal...


German Apple Strudel


3 cups all-purpose flour

½ cup light olive oil or peanut oil divided

¾ cup warm water (120°)

1 large egg, lightly beaten

For the filling:

1½ cups fresh bread crumbs

6 cups chopped peeled apples (about 6 medium)

½ cup raisins

1 cup sugar

1½ teaspoons ground cinnamon

1/3 cup butter, melted

3 tablespoons sour cream


Place flour in a mixer bowl; beat in ¼ cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest in a warm place, about 30 minutes.

Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1'' baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely.

Tape a 30x15'' sheet of parchment paper onto a work surface; dust lightly with flour. Divide dough in half; place one portion on parchment and roll to a very thin 24x15'' rectangle. (Keep remaining dough covered.) Remove tape from parchment.

Sprinkle ¾ cup bread crumbs over rectangle to within 1'' of edges. Starting 3'' from a short side, sprinkle 3 cups apples and ¼ cup raisins over a 3'' wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter.

Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1'' baking pan; trim parchment to fit pan.

Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream two times while baking. Repeat with remaining ingredients.

Using parchment paper, transfer to a wire rack to cool. Serve warm or at room temperature.


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Until now, I didn’t know Fanta was made by Coca Cola co, after all these years of drinking it!

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13 hours ago, tomp said:

Nothing fancy about this recipe

what type of cheese??? blend???

Edited by Stick486

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