Serious Eats - seriouseats.com

sorry, i make the same old one, but not with rolled dumplings. i use a homemade southern biscuit recipe dropped into the stew. cook 10 min uncovered and 10 min covered. they come out like big fluffy yummy dumpling balls over which we put the stew. so good. but still, same ole, same ole.

Here is the BEST Crumb cake recipe of all time. I think I saw a guest chef make it on a Martha Stewart show one time and had a helluva time looking it back up when i went searching for it. When you make this cake you will be completely disappointed how little batter is in the cake pan. It barely covers the bottom of the pan and i was worried at first. It's ok.
New York Crumb Cake
Cake:
1 ½ cups self rising flour
½ cup granulated sugar
½ teaspoon salt

2 tablespoons canola oil
1 large egg
½ cup milk
2 teaspoons pure vanilla extract

Topping:
2 ½ cups all-purpose flour
1 cup packed light-brown sugar
1 ½ teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled

1. Place rack in center of oven, and heat oven to 325°. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepared pan, and set aside.

2. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

3. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

4. Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper cut into 3-inch squares. Store in an airtight container for up to 3 days

+1 @Phenoderr 350 or 375 is good.

i think if you made 4 way chili you wouldn't win. they just had chili. simple as that. i love 4 way chili just so you don't think i'm chili bashing. for the ravioli, i'd go with pre-cooking the ravioli at home then borrowing the ele. skillet to bring the dish to it's final culmination. for sure only cook it al dente and really dry it well to travel. i'd go so far as to layer the raviolis between wax paper.

"Do I redo with 1/4C chips? [YES] No chips? [NO] Go back to the oven (last year's was a hit, and I don't think anyone would mind a repeat)?" [YOU CAN'T ARGUE WITH SUCCESS]

i make the black bean and corn salad too, but i like to add lemon juice. the acid just wakes the whole thing up IMHO.

i tried to buy a pumpkin today at the store. want to try to make a pumpkin pie, all from scratch, but they were out. is the season over?

homemade beef, mushroom and barley soup/

I usually poke it 5 or 6 times, nuke it till it's done. cut in half, discard seeds, serve as another veggie with butter, salt & pepper. I love the bacon/parmesan version, sounds great!

on one hand that sounds gross.... but look who'se talking, i've sat in acme oyster co in new orleans many a time and sucked the heads and pinched the tails of my fair share of crawfish. i guess if they were cooked up i'd give it a try.

with

can't we all just get along?