Recipe Development/link Most Requested Recipes

Recipe Development/link

trigger 15 years ago

Add your recipe development stories in this thread with a link.
Link to recipe:Cheese Stuffed Calamari Recipe
http://www.grouprecipes.com/21222/cheese-stuffed-calamari.html
The cheese stuffed calamari was handed down over many generations.
My mom and dad taught me this recipe each of them demonstrating their little tips to making it. They each had their method of organizing the cleaning sequence and their method of stuffing the squid and both cautioned me not to over fill them. The end result was the same delicious results. The method of sealing the stuffing back then was to sew them with needle and thread. Over time I swapped out the thread for tooth picks using flat ones at first only having them break while trying to flex them through the flesh of the squid. Switching to round tooth picks solved that problem and is the method of choice to this date.

Checking the cheese for firmness was crucial we would make small cheese balls and drop them into the sauce removing them when they firmed up. Doing that also gave us a way to judge that amount of salt and or cheese required. Adjustments were made before stuffing 20 pounds so we had to get it right.
Over the years I have altered the recipe eliminating the raisins, other then that the recipe has not been changed.

The sauce for this recipe is much thinner something I was taught by my dad he told us the sauce would stick and burn if it were too thick. He told me there is always some leakage and some cheese will end up in the sauce and settle to the bottom so stir it frequently and keep the flame low.

Flag
pleclare 15 years ago said:

Beas chicken is a dish I had at a friend's parents house 4o years ago. It is delicious and comforting and I have been making it ever since. The recipe is always requested. It did not have a name. I named it in honor of the woman who made it. She is still going strong!

Flag
angelinaw 15 years ago said:

Mexican Surprise is a dish I created when I decided to go back to school as a "non-traditional" student (older). I would make some friends in the class and we would study together as a group I called "study-buddys". We would study together and with the tutors during the week and then every Sunday afternnon we would at my house for one last study session before the next test or to go over homework due and study for several hours. At the end of the study session, I would have this dish waiting for us in the oven for dinner. We would all eat, clean up, and then go home knowing we had a successful day, in terms of studying and a good meal.

I call it a surprise because the ingredients could vary, depending on food allergies or likes/disikes. I had a friend who said it wasn't hot enough for him, so the next time he came over to study, he had his own seperate casserole dish in the oven. I had another friend who suggested sliced olives. So it was always changing, depending on who was coming over.

Flag
angelinaw 15 years ago said:

The Italian Student Surprise got created the same way the Mexican Surprise did, by me going to school, working a full-time job, and looking for a cheap and easy way to feed studdy buddys that would come over to study.

Again, ingredients vary depending on who is coming over and how much time I want to put into this dish. This great with garlic bread and makes terriffic leaftovers. The funny thing is, even after all of these years, I still have friend who stay in touch and ask me to make this recipe when I see them again.

Flag
trigger 15 years ago said:

I love your recipe development stories Angelina thank you for sharing.
Anyone else out there with a story to share.

Flag
trigger 15 years ago said:

http://www.grouprecipes.com/76947/spiced-hopi-squash-latte.html

This recipe developed after having many many Latte's at Starbucks I thought well if they can have pumpkin spice then why can't I make a Hopi squash recipe.

They use syrup for the flavoring.
I had only real squash so I cut back on the squash until It retained the squash flavor without being to thick. By whisking the ingredients nice and frothy I get the same result as those expensive machines with out the cost of the elaborate equipment.
Tada !!! and here it is today

Flag
trigger 15 years ago said:

Has anyone made any new developments with a family recipe they want to share?

Flag