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Permalink Reply by Dave G on January 27, 2009 at 10:20pm

Now this is an old family recipe, I've not found anyone outside of my family who makes it.

Cracker Dressing
1 box crackers
1 large or 2 small onions, chopped
1-2 Tablespoons celery seed
1 teaspoon salt
1/4 teaspoon pepper
Chicken or turkey gravy

Crunch up soda crackers in bowl with hands. Add chopped onions as desired, celery seed, salt and pepper. Pour in gravy and mix well.

Serve at once.

Permalink Reply by Misty: Baytheist Living! on April 20, 2010 at 3:41pm

Best Potato Salad

1lbs cooked potatoes. (I like to use skin-on, boiled red potatoes, but I also hate to waste food, whatever is in your kitchen works just fine!)
1/4 cup nonfat yogurt
1/4 cup mayo
1/8 cup mustard
A ton of fresh dill
A ton of fresh parsley
3 green unions
1 small red onion
I rib celery
1/14 finely chopped red bell pepper
1 sm. can of sliced olives (optional)
A pinch of salt
COARSE Ground Black Pepper to taste.

It is delicious!

Permalink Reply by Becca on November 13, 2010 at 1:11am

Mummm... potato salad! My favorite is a southern German version from a region called Swabia ... I'm going to have to go look it up and post it later....

Permalink Reply by Atheist Exile on November 13, 2010 at 7:42am

Craig and Sally’s Roasted Eggplant Cheesecake
with Pine-nut Garlic Crust and Roasted Garlic Crème Sauce

 

*******************
I worked in the U.S. Virgin Islands for almost a year (in 1995/96).  The best restaurant on the island of St. Thomas was definitely, Craig and Sally's.  They have a signature dish that they still make, even today.  They give the recipe away freely, just ask for one.  They have them pre-printed and ready to take home with you.

I distinctly remember trying this dish for the first time.  It was a transcendent experience.  When the waiter suggested it, I responded by saying that it didn't sound very appetizing. He assured me it was a dish I should not miss.  So I tried it.

The moment it hit my tongue, I knew I was experiencing something unlike anything I'd ever tasted before.  My taste buds were all leaping for joy simultaneously.  I can't explain how good it is.  Everybody at the table (4 of us) had some and we were all simply floored.  Nothing I've ever eaten compares to this dish.  The experience is reminiscent of the first time I tasted chocolate, as a child, only more intense.

If you can gather the ingredients, I highly recommend you try making this dish . . . it's a lot cheaper than flying to the Virgin Islands to taste it.

---

Craig and Sally’s Roasted Eggplant Cheesecake
with Pine-nut Garlic Crust and Roasted Garlic Crème Sauce

 

Number of Servings: 8

Main Ingredients:

v     1 large eggplant

v     2 Tablespoons olive oil for roasting eggplant and garlic

v     12 Cloves garlic for eggplant mixture, crust, sauce

v     1 Teaspoon dried thyme

v     1 Cup canned tomotoes

v     1/4 Teaspoon each, salt and pepper

v     48 Ounces cream cheese, room temperature

v     4 eggs

v     1/2 Cup pinenuts

v     1 Cup homemade breadcrumbs

v     2 Tablespoons butter

Cream Sauce:

v     1 Cup heavy cream

v     1/4 Cup grated parmesean

v     salt and pepper to taste

v     1/4 Cup fresh basil leaves, cut into ribbons

Instructions:

1.      Oil and bake the eggplant and garlic cloves until soft, about 20 minutes at 350 degrees.

2.      Using a large spoon, scoop out the pulp and puree in a food processor along with 1/4 of the eggplant skin, 10 cloves of the roasted garlic, thyme, tomotoes, salt and pepper. Empty processor and set mixture aside.

3.      Pulse the cream cheese in the food processor, adding eggs one at a time, until smooth. Add the eggplant mixture and whip until blended. Note: this is a restaraunt size appetizer and you may need to divide this step in half, making 50% at a time, then combining in a large bowl.

4.      For the Crust: Toast the pinenuts. Crush pinenuts, breadcrumbs, one roasted garlic clove, and softened butter in a food prossesor, to make a graham cracker like crust. Press into a 10" springfoam pan.

5.      Add the eggplant/cream cheese mixture to the springfoam pan. Bake for one hour at 350 degrees, turning the pan around 180 degrees half way through the baking process.

6.      For the Cream Sauce: Reduce the heavy cream by half. Whisk in the parmesean cheese, salt and pepper to taste. You may also puree the last remaining garlic clove along with a little of the heavy cream, if you like and include in the sauce before whisking. Garnish with some ribbons of fresh basil leaves.

Citation: 

This recipe is best made the day before and microwave individual servings as needed. If you try to serve it fresh out of the oven, it
will run all over. It needs time to set up. This tip comes straight from Craig and Sally's restaurant!