Here's Your Random Meal!
This tool picks one recipe from each category so you can make a 100% Caroline meal. There's no guarantee that this is a good combo, but it might be!
- Breads: Morning Glory Muffins
- Desserts: Beignets
- Main Dishes: Family Sized Beef Pie
- Other: Mini Breakfast Pies
- Soup & Salad: Lentil Vegetable Dumpling Soup
Breads: Morning Glory Muffins
Preheat oven to 375. Lightly oil 18 muffin cups, or coat with nonstick spray, or use muffin papers.
In a large mixing bowl, combine dry ingredients. In a second bowl, combine carrots, apples and coconut and pegans. Stir in eggs, oil and vanilla. Add this mixture to the dry ingredients; stir until smooth.
Spoon or scoup the batter into the prepared muffin pans. Bake at 375 for 18-20 minutes or until a toothpick comes out clean.
Combine yeast and warm water in a large bowl. Next add the sugar, salt, eggs, and evaporated milk, then mix until well blended. Beat in four cups of flour until smooth. Next add the shortening and mix well, then add the remaining three cups of flour. Cover with loose plastic wrap or a loose towel, and chill for up to 24 hours.
Roll the dough out onto a lightly floured surface until it is about 1⁄8 inch thick. At this point you can form the beignets into small squares (about 2.5 inches), or use a different shape. Heat oil to 360 degrees and fry in batches, and then place on paper towels to drain. Serve warm with powdered sugar, jelly, fruit, or whatever delicious topping you dream up!
Main Dishes: Family Sized Beef Pie
Divide dough into 2 parts, one a little larger than the other. Roll the bigger piece into a rectagle on a 16 by 11 by 1 inch cookie sheet. Spread filling out within one inch of the edges. Roll the rest of the dough out one inch smaller around than the bottom crust and place it on top of the filling. Brush edges of bottom crust with water and fold over the top. Press with fork. Brush edges with egg white and prick with fork. Bake at 425 for 20 minutes. Cut in squares and serve with beef broth poured over the top of each serving.
Mix butter with cold potatoes. Add water. Sift together flour and baking powder and add to mixture. Don't overmix. Chill.
In a large frying pan, brown ground beef with the chopped onion. Drain. Add salt and pepper. Mix in rice and chopped eggs.
Other: Mini Breakfast Pies
Preheat oven to 400 degrees F (200 degrees C). In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cool until sausage is evenly brown. Drain, crumble and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese. Bake in preheated oven for 18 to 20 minutes, or until filling is set.
Soup & Salad: Lentil Vegetable Dumpling Soup
Begin by making the soup. Rinse the lentils under running water. Then place them in a large pot and cover them with 2-quarts of water. Bring the mixture to a boil and allow it to simmer over medium heat for about 20 minutes. The lentils will be almost tender. Add the vegetables, boulion, garlic and black pepper. Stir gently and allow the mixture to simmer for 20 minutes more. The vegetables and lentils will both be tender. Taste and add salt if you think it needs it.
Now look over the amount of liquid in the pot. Add enough extra water so that all of the solids are well covered with liquid. Bring the mixture to a slow lazy simmer, not a boil. If the soup boils it will disintegrate the dumplings instead of cooking them.
While the soup is simmering, prepare your dumplings and set them aside. When the soup is simmering slowly, it is time to drop in the dumplings. Take a small rounded scoops of the dough with teaspoon and drop them into the simmering broth, on top of the vegetables. Keep dropping the dough blobs until you have scraped the bowl clean. Now put the lid, or a handy pizza pan over the pot and let it simmer for 20 minutes. Do not peek. Let the dumplings simmer covered for the full 20 minutes. The thing about dumplings is that they cook partly from the boiling soup and partly from the steam. The steam is what makes them fluffy, and the simmering broth is what cooks them all the way through. When the time is up, serve the soup and dumplings as soon as possible. The soup will be thickened and the dumplings will be fluffy.
In a large bowl combine oil, egg and milk until they are well blended. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits.