Big Pound cake
3c sugar
3c flour
6 eggs
2 sticks butter (soft)
½c shortening
1c milk
1t vanilla
1t almond extract
3t baking powder
Place all ingredients in a LARGE bowl ..... Beat 5 minutes on high speed
Pour batter into a WELL greased 1/2 sheet pan.
Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean). Allow to cool in pan until luke warm. Once removed from the pan, let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy. Dust with powdered sugar. It fits perfectly in a 1/2 sheet pan.
Saturday, July 24, 2010
Tuesday, July 20, 2010
Vietnamese Meat Rolls
1 small (50 g/1½ oz) bundle bean thread vermicelli
3 golden shallots, finely chopped
3 spring onions, finely chopped
250 g (8 oz) minced pork or beef
250 g (8 oz) raw prawns, chopped
100 g (3½ oz) cooked crab meat
1 tablespoon fish sauce
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon ground black pepper
24 sheets spring roll wrappers or Vietnamese rice paper rounds
oil for deep-frying
Nuoc Cham
Remove the threads tying the bundle of vermicelli, place vermicelli in a bowl and pour boiling water over. Soak for 15 minutes, then drain and cut the vermicelli into short lengths. Combine with the shallots, spring onions, pork, prawns, crab meat, fish sauce, salt, sugar and pepper. If using spring roll wrappers, cut the sheets in half. Return to the plastic packet or cover the wrappers with a tea towel or they will dry out and be difficult to use. Shape 2 teaspoons of filling into a neat roll and place on one end of the wrapper. Fold in the ends and roll up so the filling is completely enclosed.
If using rice paper circles or triangles, dip each one quickly in tepid water for a few seconds to make them pliable, or brush the paper with a pastry brush dipped in water. Lay them on a working surface. Take 2 teaspoons of filling and shape into a neat roll. Place near one end of the circle, bring in the sides to cover the filling and roll up to enclose. Do not roll too tightly or the rolls may split during frying. Lay the rolls on sheets of absorbent kitchen paper and let them dry out slightly before frying. When all are made, deep-fry a few at a time in hot oil over medium heat until crisp and golden. Do not have the heat too high or they will brown before the filling cooks through. Drain on absorbent kitchen paper. Serve with soft lettuce leaves or bean sprouts. Each roll is wrapped in a lettuce leaf with a few sprouts, then dipped in Nuoc Cham and eaten.
Nuoc Cham Sauce:
1/4 cup sugar
1/2 cup warm water
1/4 cup fish sauce
1/4 cup white vinegar
1/2 of a lime, juiced
3-4 cloves of garlic , minced
2-3 Thai chili pepper, minced
Directions:
1) In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.
2) Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
3 golden shallots, finely chopped
3 spring onions, finely chopped
250 g (8 oz) minced pork or beef
250 g (8 oz) raw prawns, chopped
100 g (3½ oz) cooked crab meat
1 tablespoon fish sauce
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon ground black pepper
24 sheets spring roll wrappers or Vietnamese rice paper rounds
oil for deep-frying
Nuoc Cham
Remove the threads tying the bundle of vermicelli, place vermicelli in a bowl and pour boiling water over. Soak for 15 minutes, then drain and cut the vermicelli into short lengths. Combine with the shallots, spring onions, pork, prawns, crab meat, fish sauce, salt, sugar and pepper. If using spring roll wrappers, cut the sheets in half. Return to the plastic packet or cover the wrappers with a tea towel or they will dry out and be difficult to use. Shape 2 teaspoons of filling into a neat roll and place on one end of the wrapper. Fold in the ends and roll up so the filling is completely enclosed.
If using rice paper circles or triangles, dip each one quickly in tepid water for a few seconds to make them pliable, or brush the paper with a pastry brush dipped in water. Lay them on a working surface. Take 2 teaspoons of filling and shape into a neat roll. Place near one end of the circle, bring in the sides to cover the filling and roll up to enclose. Do not roll too tightly or the rolls may split during frying. Lay the rolls on sheets of absorbent kitchen paper and let them dry out slightly before frying. When all are made, deep-fry a few at a time in hot oil over medium heat until crisp and golden. Do not have the heat too high or they will brown before the filling cooks through. Drain on absorbent kitchen paper. Serve with soft lettuce leaves or bean sprouts. Each roll is wrapped in a lettuce leaf with a few sprouts, then dipped in Nuoc Cham and eaten.
Nuoc Cham Sauce:
1/4 cup sugar
1/2 cup warm water
1/4 cup fish sauce
1/4 cup white vinegar
1/2 of a lime, juiced
3-4 cloves of garlic , minced
2-3 Thai chili pepper, minced
Directions:
1) In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.
2) Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
Greek Chicken Pita
Chicken marinade:
1 teaspoon chopped oregano leaves
1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1/2 teaspoon freshly cracked black pepper
1 1/2 tablespoons grapeseed oil
1/4 teaspoon hot pepper flakes
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 boneless, skinless chicken breasts
4 pita breads
Tomatoes and Onions, recipe follows
Cucumber Dill Sauce, recipe follows
1 cup shredded iceberg lettuce, optional
DirectionsCombine all of the marinade ingredients in a resealable plastic bag. Add the chicken, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
Remove chicken from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.
Put the pita bread on grill to heat through or use your oven.
Serve by cutting pitas in half, filling them with chicken, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.
Tomatoes and Onions:
3 cups seeded and diced tomatoes
3/4 cup quartered and thinly sliced red onion
1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1 teaspoon white balsamic vinegar
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon chopped oregano leaves
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 1/2 tablespoons olive oil
Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
Cucumber Dill Sauce:
1 cup Greek yogurt
1 1/2 cups peeled, seeded, finely diced English cucumber
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons minced garlic
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.
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1 teaspoon chopped oregano leaves
1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1/2 teaspoon freshly cracked black pepper
1 1/2 tablespoons grapeseed oil
1/4 teaspoon hot pepper flakes
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 boneless, skinless chicken breasts
4 pita breads
Tomatoes and Onions, recipe follows
Cucumber Dill Sauce, recipe follows
1 cup shredded iceberg lettuce, optional
DirectionsCombine all of the marinade ingredients in a resealable plastic bag. Add the chicken, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
Remove chicken from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.
Put the pita bread on grill to heat through or use your oven.
Serve by cutting pitas in half, filling them with chicken, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.
Tomatoes and Onions:
3 cups seeded and diced tomatoes
3/4 cup quartered and thinly sliced red onion
1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1 teaspoon white balsamic vinegar
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon chopped oregano leaves
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 1/2 tablespoons olive oil
Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
Cucumber Dill Sauce:
1 cup Greek yogurt
1 1/2 cups peeled, seeded, finely diced English cucumber
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons minced garlic
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.
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Egg adn Sausage Breakfast Ring
1/2 lb bulk pork sausage
1/3 cup sliced green onions
1/3 cup chopped red bell pepper
5 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (3 oz) cream cheese, softened
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
1 egg, beaten
1 teaspoon sesame seed
Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.
In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese.
Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.
Bake 25 to 30 minutes or until deep golden brown
1/3 cup sliced green onions
1/3 cup chopped red bell pepper
5 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (3 oz) cream cheese, softened
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
1 egg, beaten
1 teaspoon sesame seed
Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.
In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese.
Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.
Bake 25 to 30 minutes or until deep golden brown
Pumpkin Bread
1/2 of an 8-ounce package cream cheese, softened
1/4 cup sugar
1 8-ounce carton dairy sour cream
1 egg
2 tablespoons finely chopped crystallized ginger
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sugar
4 eggs
1 15-ounce can pumpkin
1 cup cooking oil
1/3 cup water
Preheat oven to 350 degrees F. Grease the bottoms and 1/2 inch up the sides of two 9x5x3-inch loaf pans; set aside. In a medium bowl, combine cream cheese and the 1/4 cup sugar. Beat with an electric mixer on medium speed until combined. Add sour cream and the 1 egg; beat until combined. Stir in the crystallized ginger; set aside.
In another medium bowl, stir together flour, baking soda, cinnamon, the ground ginger, the nutmeg, and salt; set aside.
In a large bowl, combine the 2 cups sugar, the 4 eggs, the pumpkin, oil, and water. Beat on low speed until combined, scraping side of bowl occasionally. Gradually add flour mixture, beating until combined.
Spoon 1-1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between pans, spreading evenly. Spoon the remaining pumpkin batter onto cream cheese mixture, spreading evenly.
Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove bread from pans. Cool completely on wire racks.
Wrap and store in the refrigerator overnight before slicing. Store any leftover bread in the refrigerator for up to 1 week. Makes 32 servings.
1/4 cup sugar
1 8-ounce carton dairy sour cream
1 egg
2 tablespoons finely chopped crystallized ginger
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sugar
4 eggs
1 15-ounce can pumpkin
1 cup cooking oil
1/3 cup water
Preheat oven to 350 degrees F. Grease the bottoms and 1/2 inch up the sides of two 9x5x3-inch loaf pans; set aside. In a medium bowl, combine cream cheese and the 1/4 cup sugar. Beat with an electric mixer on medium speed until combined. Add sour cream and the 1 egg; beat until combined. Stir in the crystallized ginger; set aside.
In another medium bowl, stir together flour, baking soda, cinnamon, the ground ginger, the nutmeg, and salt; set aside.
In a large bowl, combine the 2 cups sugar, the 4 eggs, the pumpkin, oil, and water. Beat on low speed until combined, scraping side of bowl occasionally. Gradually add flour mixture, beating until combined.
Spoon 1-1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between pans, spreading evenly. Spoon the remaining pumpkin batter onto cream cheese mixture, spreading evenly.
Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove bread from pans. Cool completely on wire racks.
Wrap and store in the refrigerator overnight before slicing. Store any leftover bread in the refrigerator for up to 1 week. Makes 32 servings.
BLT Pasta
Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
A handful of flat-leaf parsley, chopped
A couple of generous handfuls grated Parmigiano-Reggiano cheese
1 small red onion, finely chopped
4 cloves garlic, chopped or grated
A pinch crushed red pepper flakes
2 pints cherry tomatoes
Salt and pepper
1 pound bowtie pasta
2 cups arugula, a couple of bundles, coarsely chopped
1 cup basil leaves, about 20 leaves, torn or coarsely chopped
Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add bacon and brown to crisp. Remove to plate to drain. Add Panko crumbs to the pan with the bacon drippings and toast to golden brown. Add parsley and a couple of handfuls of grated cheese. Toss to combine, turn off heat and reserve the crumbs.
Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add onions and garlic, and cook to soften, 3-4 minutes, stirring frequently. Add red pepper and cherry tomatoes. Season with salt and pepper, and cover pan tightly with lid. Cook, shaking occasionally, until tomatoes begin to burst, about 8 minutes. Remove cover and gently mash up the tomatoes a bit with a wooden spoon.
Meanwhile, bring a pot of water to a boil for pasta. Salt water and cook bowties to al dente. Just before draining, add a cup of the starchy liquid to the cherry tomato sauce. Drain pasta.
Add arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with black pepper and salt, and toss to combine. Garnish bowls of pasta with the seasoned crumbs and serve
12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
A handful of flat-leaf parsley, chopped
A couple of generous handfuls grated Parmigiano-Reggiano cheese
1 small red onion, finely chopped
4 cloves garlic, chopped or grated
A pinch crushed red pepper flakes
2 pints cherry tomatoes
Salt and pepper
1 pound bowtie pasta
2 cups arugula, a couple of bundles, coarsely chopped
1 cup basil leaves, about 20 leaves, torn or coarsely chopped
Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add bacon and brown to crisp. Remove to plate to drain. Add Panko crumbs to the pan with the bacon drippings and toast to golden brown. Add parsley and a couple of handfuls of grated cheese. Toss to combine, turn off heat and reserve the crumbs.
Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add onions and garlic, and cook to soften, 3-4 minutes, stirring frequently. Add red pepper and cherry tomatoes. Season with salt and pepper, and cover pan tightly with lid. Cook, shaking occasionally, until tomatoes begin to burst, about 8 minutes. Remove cover and gently mash up the tomatoes a bit with a wooden spoon.
Meanwhile, bring a pot of water to a boil for pasta. Salt water and cook bowties to al dente. Just before draining, add a cup of the starchy liquid to the cherry tomato sauce. Drain pasta.
Add arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with black pepper and salt, and toss to combine. Garnish bowls of pasta with the seasoned crumbs and serve
Seven Layer Bars
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut
Preheat oven to 350 degrees F (180 degrees C).
Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk. Bake until edges are golden brown, about 25 minutes. Let cool
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut
Preheat oven to 350 degrees F (180 degrees C).
Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk. Bake until edges are golden brown, about 25 minutes. Let cool
Tandoori Chicken
1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
In a nonreactive bowl, combine the yogurt , lemon juice or vinegar , garlic , ginger , cumin, ground coriander , cayenne pepper, cardamom, cloves, black pepper and salt . Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
Remove the chicken from the marinade, pressing lightly to extract excess marinade , and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
Serve with sprigs of cilantro and slices of cucumber, red onion , tomato , and lemon.
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
In a nonreactive bowl, combine the yogurt , lemon juice or vinegar , garlic , ginger , cumin, ground coriander , cayenne pepper, cardamom, cloves, black pepper and salt . Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
Remove the chicken from the marinade, pressing lightly to extract excess marinade , and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
Serve with sprigs of cilantro and slices of cucumber, red onion , tomato , and lemon.
Steak and Potatoe Soup
4 tablespoons Extra Virgin Olive Oil, divided
1 pound good quality marbled steak, such as sirloin, thinly sliced into bite-size pieces
Salt and ground black pepper
4 Idaho potatoes, scrubbed clean and very thinly sliced into rounds
1 large onion, thinly sliced
2 garlic cloves, grated
1 bottle dark beer, such as Guinness
2 tablespoons Worcestershire sauce
4 cups beef stock
1 cup crème fraiche or sour cream
2 tablespoons chopped chives
1 tablespoon prepared horseradish
Place a large pot over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. When the pan is scorching hot, season the beef with salt and pepper and add it to the pot. Cook the meat, stirring occasionally, until deep golden brown and cooked through, about 5 minutes. Remove from the pot and reserve on a plate.
To the same pan the beef was cooked in, add the remaining EVOO (about 2 turns) along with the potatoes, onion and garlic. Season the veggies with salt and pepper and cook, stirring occasionally, until the onions are tender, 6-7 minutes. Add the bottle of beer to the pot and scrape the bottom to remove any brown bits that have stuck. Add the Worcestershire and beef stock, and bring the liquids up to a bubble. Simmer the stoup until the potatoes are tender, about 5 minutes.
While the stoup is simmering, stir together the crème fraiche or sour cream, chives and horseradish in a small bowl. Reserve.
When the potatoes are tender, stir the steak back into the stoup and portion it into bowls. Garnish each bowl with a dollop of the horseradish-cream mixture; serve
1 pound good quality marbled steak, such as sirloin, thinly sliced into bite-size pieces
Salt and ground black pepper
4 Idaho potatoes, scrubbed clean and very thinly sliced into rounds
1 large onion, thinly sliced
2 garlic cloves, grated
1 bottle dark beer, such as Guinness
2 tablespoons Worcestershire sauce
4 cups beef stock
1 cup crème fraiche or sour cream
2 tablespoons chopped chives
1 tablespoon prepared horseradish
Place a large pot over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. When the pan is scorching hot, season the beef with salt and pepper and add it to the pot. Cook the meat, stirring occasionally, until deep golden brown and cooked through, about 5 minutes. Remove from the pot and reserve on a plate.
To the same pan the beef was cooked in, add the remaining EVOO (about 2 turns) along with the potatoes, onion and garlic. Season the veggies with salt and pepper and cook, stirring occasionally, until the onions are tender, 6-7 minutes. Add the bottle of beer to the pot and scrape the bottom to remove any brown bits that have stuck. Add the Worcestershire and beef stock, and bring the liquids up to a bubble. Simmer the stoup until the potatoes are tender, about 5 minutes.
While the stoup is simmering, stir together the crème fraiche or sour cream, chives and horseradish in a small bowl. Reserve.
When the potatoes are tender, stir the steak back into the stoup and portion it into bowls. Garnish each bowl with a dollop of the horseradish-cream mixture; serve
Chicken Pot Stickers
via rachel ray
1/2 pound ground chicken
1/2-inch knob ginger, finely grated
1 clove garlic
2 to 3 scallions, thinly sliced, green tips reserved for garnish
1 teaspoon Chinese 5-spice powder
Few dashes Sriracha or hot sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
16 round wonton wrappers
1 tablespoon vegetable or peanut oil
1/4 cup chicken stock or water, plus more as needed
In a mixing bowl combine the chicken, ginger, garlic, scallion (save the green tips for garnish), 5-spice powder, hot sauce, 1 tablespoon sesame oil and 1 tablespoon soy sauce. Cover the stack of wonton wrappers with a damp towel and get a small bowl of water. Working with a couple of wrappers at a time, place about 1 tablespoon of the meat mixture in the center of the wrapper and wet the edges by dabbing your finger in the water and running it around the edges. Fold the wrapper over to wrap the meat up (it’ll look like a half moon). Press on the edges lightly to seal them and, if you like, crimp the edges for decoration. Continue filling and shaping the dumplings until all of the meat mixture and wrappers are used up.
Place a large skillet with a lid over medium-high heat with 1 turn of the pan of oil, about 1 tablespoon. Add the dumplings, flat side down, into the pan and sear until deep golden brown, about 1 minutes on each side. Add the stock to the pan and quickly place the lid on. Steam the dumplings until the meat is cooked through and most all of the liquid has been absorbed, 3 to 4 minutes (if all of the liquid absorbs but the potstickers aren’t done yet, add a few splashes more liquid and continue cooking).
1/2 pound ground chicken
1/2-inch knob ginger, finely grated
1 clove garlic
2 to 3 scallions, thinly sliced, green tips reserved for garnish
1 teaspoon Chinese 5-spice powder
Few dashes Sriracha or hot sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
16 round wonton wrappers
1 tablespoon vegetable or peanut oil
1/4 cup chicken stock or water, plus more as needed
In a mixing bowl combine the chicken, ginger, garlic, scallion (save the green tips for garnish), 5-spice powder, hot sauce, 1 tablespoon sesame oil and 1 tablespoon soy sauce. Cover the stack of wonton wrappers with a damp towel and get a small bowl of water. Working with a couple of wrappers at a time, place about 1 tablespoon of the meat mixture in the center of the wrapper and wet the edges by dabbing your finger in the water and running it around the edges. Fold the wrapper over to wrap the meat up (it’ll look like a half moon). Press on the edges lightly to seal them and, if you like, crimp the edges for decoration. Continue filling and shaping the dumplings until all of the meat mixture and wrappers are used up.
Place a large skillet with a lid over medium-high heat with 1 turn of the pan of oil, about 1 tablespoon. Add the dumplings, flat side down, into the pan and sear until deep golden brown, about 1 minutes on each side. Add the stock to the pan and quickly place the lid on. Steam the dumplings until the meat is cooked through and most all of the liquid has been absorbed, 3 to 4 minutes (if all of the liquid absorbs but the potstickers aren’t done yet, add a few splashes more liquid and continue cooking).
Asian Peppersteak
3 pounds beef sirloin
3 tablespoons cornstarch, for dusting meat
3 cloves garlic, grated or finely chopped
2 tablespoons ginger, grated
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 8-ounce can tomato sauce
4 tablespoons brown sugar
3/4 cup soy sauce
Ground black pepper, to taste
2 cups rice, cooked do not put in crockpot
Topper:
2 cups bean sprouts
1 cup cilantro, roughly chopped
2 limes
In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.
Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch.
Add the remaining ingredients except for the topper ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.
When you are ready to serve, get a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add pop of freshness and texture.
Serve on top of cooked rice.
3 tablespoons cornstarch, for dusting meat
3 cloves garlic, grated or finely chopped
2 tablespoons ginger, grated
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 8-ounce can tomato sauce
4 tablespoons brown sugar
3/4 cup soy sauce
Ground black pepper, to taste
2 cups rice, cooked do not put in crockpot
Topper:
2 cups bean sprouts
1 cup cilantro, roughly chopped
2 limes
In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.
Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch.
Add the remaining ingredients except for the topper ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.
When you are ready to serve, get a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add pop of freshness and texture.
Serve on top of cooked rice.
Greek Chicken
1 package boneless, skinless chicken thighs (2-3 thighs)*
2 TBSP. curry powder (sweet or hot) OR your own curry mix
1 TBSP. olive oil
1/2 cup lowfat/nonfat Greek yogurt
1/2 small cucumber diced
1 tsp. ground cumin
1 dash of salt
Sprinkle the dash of salt over the diced cucumber and set on paper towels for 15-30 minutes to drain the liquid. Mix the cucumber and cumin with the yogurt; chill if desired.
Flatten the boneless, skinless thighs; cut each in half to form somewhat uniform shapes. Sprinkle with the curry powder to coat. Drizzle the olive oil to coat.
Preheat gas grill to medium; rub oil or spray nonstick grill spray on grates. Add chicken to grill; sear for 2-4 minutes, and then turn heat to LOW. (if using a charcoal grill, use indirect heat). Cover and grill for 10 minutes; turn over and continue cooking until chicken is fully cooked, 15-20 minutes on LOW. Turn grill to high to sear the chicken. Remove from grill, cover with foil and let rest for 5 minutes.
Here's where you get to be creative: serve chicken over rice with vegetables, with the yogurt sauce on the side. OR serve on a toasted roll with the yoghurt, and add some more cucumber slices for a nice chicken sandwich.
2 TBSP. curry powder (sweet or hot) OR your own curry mix
1 TBSP. olive oil
1/2 cup lowfat/nonfat Greek yogurt
1/2 small cucumber diced
1 tsp. ground cumin
1 dash of salt
Sprinkle the dash of salt over the diced cucumber and set on paper towels for 15-30 minutes to drain the liquid. Mix the cucumber and cumin with the yogurt; chill if desired.
Flatten the boneless, skinless thighs; cut each in half to form somewhat uniform shapes. Sprinkle with the curry powder to coat. Drizzle the olive oil to coat.
Preheat gas grill to medium; rub oil or spray nonstick grill spray on grates. Add chicken to grill; sear for 2-4 minutes, and then turn heat to LOW. (if using a charcoal grill, use indirect heat). Cover and grill for 10 minutes; turn over and continue cooking until chicken is fully cooked, 15-20 minutes on LOW. Turn grill to high to sear the chicken. Remove from grill, cover with foil and let rest for 5 minutes.
Here's where you get to be creative: serve chicken over rice with vegetables, with the yogurt sauce on the side. OR serve on a toasted roll with the yoghurt, and add some more cucumber slices for a nice chicken sandwich.
Cheddar Bay Biscuits
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
Directions:
Preheat your oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
Directions:
Preheat your oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
Laine's Mom's Southern Style Stuffing
Seasonings:
Celery (1 big stalk)
Green onions (2 stalks)
Onions (4 medium)
Bell peppers (4)
Other Ingredients:
Aunt Jemima cornmeal mix
Crisco Oil
Whole Chicken
Reising's seasoned bread crumbs (1 1/2 bags)
French bread (1 loaf)
Eggs (1 dozen)
Evaporated milk (12 oz)
poultry seasoning
Thyme
Sage
Salt
Sausage (1 lb)
A day or two ahead of time:
* Make 2 batches of cornbread (crumble in a big container when cooled)
* Boil chicken (salt it), debone and save stock.
Sautee seasonings in a big pot. Pour some crisco to mix with it.
Pour seasonings into crumbled cornbread. Pour a little stock in next. Mix together. Pour in bread crumbs. Mix in more stock and mix.
Soak loaf of french bread in stock. Put into mixture. Add eggs, evaporated milk and mix together.
Add chicken (1/2 to all depending on size). Sprinkle poultry seasoning, thyme and sage. Season to taste. Add salt if needed. Pour in remaining stock. Taste to make sure it's right. Add raw sausage and mix with hands. Add a can of chicken stock if needed mixture must be soupy. Put half of mixture into a ziploc bag and freeze for christmas.
Bake at 350 in a pan until golden and crispy. Or stuff in bird. Enjoy.
Celery (1 big stalk)
Green onions (2 stalks)
Onions (4 medium)
Bell peppers (4)
Other Ingredients:
Aunt Jemima cornmeal mix
Crisco Oil
Whole Chicken
Reising's seasoned bread crumbs (1 1/2 bags)
French bread (1 loaf)
Eggs (1 dozen)
Evaporated milk (12 oz)
poultry seasoning
Thyme
Sage
Salt
Sausage (1 lb)
A day or two ahead of time:
* Make 2 batches of cornbread (crumble in a big container when cooled)
* Boil chicken (salt it), debone and save stock.
Sautee seasonings in a big pot. Pour some crisco to mix with it.
Pour seasonings into crumbled cornbread. Pour a little stock in next. Mix together. Pour in bread crumbs. Mix in more stock and mix.
Soak loaf of french bread in stock. Put into mixture. Add eggs, evaporated milk and mix together.
Add chicken (1/2 to all depending on size). Sprinkle poultry seasoning, thyme and sage. Season to taste. Add salt if needed. Pour in remaining stock. Taste to make sure it's right. Add raw sausage and mix with hands. Add a can of chicken stock if needed mixture must be soupy. Put half of mixture into a ziploc bag and freeze for christmas.
Bake at 350 in a pan until golden and crispy. Or stuff in bird. Enjoy.
Fried Green Tomatoes w/Buttercream Sauce
Oil
4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs Pinch cayenne pepper Pinch paprika Buttermilk Dipping Sauce, recipe follows
In a deep-fryer, preheat oil to 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
Buttermilk Dipping Sauce:
1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons Neelys BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper
In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.
4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs Pinch cayenne pepper Pinch paprika Buttermilk Dipping Sauce, recipe follows
In a deep-fryer, preheat oil to 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
Buttermilk Dipping Sauce:
1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons Neelys BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper
In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.
Honey Baked Trout
2 fish fillets (Trout, Salmon or Steelhead)
1/3 cup light brown sugar
1/4 cup honey
2 garlic cloves
1 tablespoon olive oil
1 pinch kosher salt
1 pinch black pepper
Directions
Heat oven to 350°F.
In a food processor or blender combine honey, garlic, salt, pepper and olive oil. Puree/process until well mixed. (Will look like slightly melted whipped butter).
Spray a shallow baking dish with non-stick cooking spray, or lightly butter (your choice). Place fillets in dish.
Brush on the honey sauce, trying to use it all.
Sprinkle with brown sugar, covering the fillets.
Bake (my fillets took 30 minutes to be done) until fillets are golden brown and the sugar has caramelized.
Serve warm.
1/3 cup light brown sugar
1/4 cup honey
2 garlic cloves
1 tablespoon olive oil
1 pinch kosher salt
1 pinch black pepper
Directions
Heat oven to 350°F.
In a food processor or blender combine honey, garlic, salt, pepper and olive oil. Puree/process until well mixed. (Will look like slightly melted whipped butter).
Spray a shallow baking dish with non-stick cooking spray, or lightly butter (your choice). Place fillets in dish.
Brush on the honey sauce, trying to use it all.
Sprinkle with brown sugar, covering the fillets.
Bake (my fillets took 30 minutes to be done) until fillets are golden brown and the sugar has caramelized.
Serve warm.
Tempura Batter
3/4 c flour
1/4 c corn starch
1/2 t baking powder
1/4 t baking soda
3/4 c - 1 c water or 7 oz beer
1 egg
Stir together dry ingredients then add water and egg and beat until smooth. Coat item to be deep fried and then fry. Make sure your oil is very hot
1/4 c corn starch
1/2 t baking powder
1/4 t baking soda
3/4 c - 1 c water or 7 oz beer
1 egg
Stir together dry ingredients then add water and egg and beat until smooth. Coat item to be deep fried and then fry. Make sure your oil is very hot
Deer Jerky IV
Lean Venison (No Fat!)
1 T Salt
1 T Insta Cure or a cure of your choice
1 T Onion powder
1 T Garlic powder
1 T black Pepper
1/4 cup of Soy or Teriyaki Sauce
1/3 cup Worcestershire Sauce
Marinate with all Ingredients for 24 hours. Covered.
Dry in Smoker or oven about 10 hours at 100 Deg. F. on Racks sprayed with Pam (or similar) to prevent sticking.
Dry meat longer if you want it real hard.
Pack in Jars with perforated lids to prevent molding.
1 T Salt
1 T Insta Cure or a cure of your choice
1 T Onion powder
1 T Garlic powder
1 T black Pepper
1/4 cup of Soy or Teriyaki Sauce
1/3 cup Worcestershire Sauce
Marinate with all Ingredients for 24 hours. Covered.
Dry in Smoker or oven about 10 hours at 100 Deg. F. on Racks sprayed with Pam (or similar) to prevent sticking.
Dry meat longer if you want it real hard.
Pack in Jars with perforated lids to prevent molding.
Deer Jerky III
Grampa's Favorite Jerky
My grandfather was a hard working farmer that lived a simple life. His jerky recipe reflected that attitude. It's a simple but tasty jerky. Here it is...
5 pounds sliced deer meat
2 tablespoons salt
4 beef boullion cubes
1/4 cup Worcestershire sauce
1 tablespoon black pepper
1 1/2 cups water (his came from the spring at the back of the place)
Dissolve the boullion cubes in the water. Combine with the salt, sauce, and pepper. Marinate the deer strips in the liquid for three days (in the fridge). Drain well, then dry in the oven (his way) or in your dehydrator.
My grandfather was a hard working farmer that lived a simple life. His jerky recipe reflected that attitude. It's a simple but tasty jerky. Here it is...
5 pounds sliced deer meat
2 tablespoons salt
4 beef boullion cubes
1/4 cup Worcestershire sauce
1 tablespoon black pepper
1 1/2 cups water (his came from the spring at the back of the place)
Dissolve the boullion cubes in the water. Combine with the salt, sauce, and pepper. Marinate the deer strips in the liquid for three days (in the fridge). Drain well, then dry in the oven (his way) or in your dehydrator.
Deer Jerky II
Sweet Soy and Garlic Jerky
This recipe is sweet, rich and flavorful. This one was my Uncle's favorite recipe for sliced jerky. To make it, here's what you need:
5 pounds sliced venison strips
1 tablespoon canning salt
1 1/2 teaspoons Tender Quick® curing mix
1 cup good quality soy sauce
1/2 cup brown sugar
1 tablespoon chopped garlic
1 teaspoon black pepper
1/2 teaspoon ground ginger
Combine all ingredients (except for venison), making sure the salt and sugar are completely dissolved. Add the sliced venison to the marinade and soak for two days, stirring twice each day. Drain off the excess liquid and dehydrate until done.
This recipe is sweet, rich and flavorful. This one was my Uncle's favorite recipe for sliced jerky. To make it, here's what you need:
5 pounds sliced venison strips
1 tablespoon canning salt
1 1/2 teaspoons Tender Quick® curing mix
1 cup good quality soy sauce
1/2 cup brown sugar
1 tablespoon chopped garlic
1 teaspoon black pepper
1/2 teaspoon ground ginger
Combine all ingredients (except for venison), making sure the salt and sugar are completely dissolved. Add the sliced venison to the marinade and soak for two days, stirring twice each day. Drain off the excess liquid and dehydrate until done.
Deer Jerky I
The Meat
5 pounds of sliced venison strips
The Marinade
2 tablespoons canning salt
2 teaspoons Tender Quick® cure mix
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 tablespoons white granulated sugar
2 tablespoons good quality chili powder
The Dry Seasoning
2 tablespoons of good chili powder
1 tablespoon white granulated sugar
1 teaspoon black pepper
Combine the marinade ingredients and add to the sliced venison strips. Marinate the venison in the refrigerator for two days, stirring the whole kit and kaboodle a couple times a day.
Remove the venison from the marinade and lay on racks to drain. Combine the dry seasoning ingredients. When the meat is well drained, sprinkle on the chili seasoning mixture. Be sure to hit both sides of the venison.
Dry in a dehydrator or a low, 140-150 degree Fahrenheit oven for four to eight hours, or until dried to the correct consistency.
5 pounds of sliced venison strips
The Marinade
2 tablespoons canning salt
2 teaspoons Tender Quick® cure mix
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 tablespoons white granulated sugar
2 tablespoons good quality chili powder
The Dry Seasoning
2 tablespoons of good chili powder
1 tablespoon white granulated sugar
1 teaspoon black pepper
Combine the marinade ingredients and add to the sliced venison strips. Marinate the venison in the refrigerator for two days, stirring the whole kit and kaboodle a couple times a day.
Remove the venison from the marinade and lay on racks to drain. Combine the dry seasoning ingredients. When the meat is well drained, sprinkle on the chili seasoning mixture. Be sure to hit both sides of the venison.
Dry in a dehydrator or a low, 140-150 degree Fahrenheit oven for four to eight hours, or until dried to the correct consistency.
Bacon Cheeseburger Meatloaf
1 pound ground sirloin
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
Cheesesteak Stoup
1/4 cup olive oil
1 1/2 large onions, diced small
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 to 3 cups all-purpose flour
1 tablespoon granulated onion powder
2 tablespoons garlic powder
2 1/2 pounds beef tenderloin, sliced lengthwise and cubed
6 cups beef stock
8 ounces sliced American cheese
Bread bowls, hollowed out, for serving
Sour cream, to garnish
In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
Pour into bread bowls a spoonful of sour cream.
1 1/2 large onions, diced small
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 to 3 cups all-purpose flour
1 tablespoon granulated onion powder
2 tablespoons garlic powder
2 1/2 pounds beef tenderloin, sliced lengthwise and cubed
6 cups beef stock
8 ounces sliced American cheese
Bread bowls, hollowed out, for serving
Sour cream, to garnish
In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
Pour into bread bowls a spoonful of sour cream.
Honey Chicken Kabobs
1/2 cup vegetable oil
2/3 cup honey
2/3 cup low sodium soy sauce
1/2 teaspoon ground black pepper
4 garlic cloves , minced
2 teaspoons grated gingerroot
8 boneless skinless chicken breast halves , cut into 1 inch cubes
5 small onions , cut into 2 inch pieces
several cherry tomatoes
14 ounces canned pineapple chunks in juice , drained
In a large bowl, whisk together oil, honey, soy sauce, pepper, garlic and ginger. Divide marinade equally between two large ziptop bags. Add chicken to one bag. Add onions, peppers and pineapple in the other bag.Press out as much air as possible before sealing. Place both bags in the refrigerator and marinate at least 2 hours, up to overnight (the longer the better), turning bags over two or three times. Meanwhile, if using wooden or bamboo skewers, soak them in water.
Preheat the grill for medium-high heat. Place your hand about 2 inches over the heated grill surface. If you can hold your hand there for three seconds, then you've got the right grill temperature.
Drain marinade from the chicken and vegetables. Reserve about 1/2 cup of marinade from the vegetables (NOT from the chicken). Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade during the last 5 minutes.
2/3 cup honey
2/3 cup low sodium soy sauce
1/2 teaspoon ground black pepper
4 garlic cloves , minced
2 teaspoons grated gingerroot
8 boneless skinless chicken breast halves , cut into 1 inch cubes
5 small onions , cut into 2 inch pieces
several cherry tomatoes
14 ounces canned pineapple chunks in juice , drained
In a large bowl, whisk together oil, honey, soy sauce, pepper, garlic and ginger. Divide marinade equally between two large ziptop bags. Add chicken to one bag. Add onions, peppers and pineapple in the other bag.Press out as much air as possible before sealing. Place both bags in the refrigerator and marinate at least 2 hours, up to overnight (the longer the better), turning bags over two or three times. Meanwhile, if using wooden or bamboo skewers, soak them in water.
Preheat the grill for medium-high heat. Place your hand about 2 inches over the heated grill surface. If you can hold your hand there for three seconds, then you've got the right grill temperature.
Drain marinade from the chicken and vegetables. Reserve about 1/2 cup of marinade from the vegetables (NOT from the chicken). Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade during the last 5 minutes.
Apple Tart
For the tarts:
7 ounces unsalted butter, room temperature
1 cup sugar
2 vanilla beans, split lengthwise
4 Granny Smith apples, peeled, cored, and cut into halves
2 cinnamon sticks, broken in half
Two 7-inch-diameter discs of puff pastry, rolled to ¼ inch thickness
For the caramel sauce:
1 cup sugar
1 cup whipping cream
Method:
To make the tarts:
Divide the butter between two 6-inch-diameter, high-sided copper pans and spread it over the bottoms of the pans. Sprinkle the sugar evenly over the butter in each pan. Using a small sharp knife, scrape the seeds from the vanilla beans into the sugar mixture. Reserve the vanilla beans.
Place the pans over medium heat and cook until the butter and sugar have melted. The sugar should start to turn a light golden color; once this has happened, remove from the heat. Place four apple halves, core-side facing up, onto the butter and sugar in each pan. Place 2 cinnamon stick halves and 1 reserved vanilla bean between the apple halves in each pan to resemble a cross. Stretch the pastry over the apples and tuck the pastry down between the apples and the sides of the pans. Prick the pastry 4 to 5 times with a fork.
Place the tarts in the refrigerator to chill the pastry for 1 hour. Preheat the oven to 375°F/180ºC. Transfer the tarte tatin to the oven and bake for 20 to 25 minutes, or until the pastry is golden brown. Let rest at room temperature for 20 minutes to allow the flavors to meld.
To make the caramel sauce:
Place the sugar in a medium saucepan over medium-high heat. Cook until the sugar dissolves, watching carefully once the sugar has dissolved since the sugar begins to change color and will burn quickly. Allow the sugar to turn a golden brown. Add the cream and stir to blend. Once the cream is incorporated, remove from the heat and allow to cool slightly.
To serve tarte tatin:
Place the pans with the tarts over high heat until the caramel in the bottom of the pans begins to bubble. Place a plate over each pan. In a swift movement, invert the tarte tatins onto the plates. Discard the vanilla bean and cinnamon stick. If the plate is a little messy, it may be easier to transfer the tarte tatins onto clean plates to serve.
Drizzle the caramel sauce around the tarte tatins. Serve each tarte tatin to two people.
7 ounces unsalted butter, room temperature
1 cup sugar
2 vanilla beans, split lengthwise
4 Granny Smith apples, peeled, cored, and cut into halves
2 cinnamon sticks, broken in half
Two 7-inch-diameter discs of puff pastry, rolled to ¼ inch thickness
For the caramel sauce:
1 cup sugar
1 cup whipping cream
Method:
To make the tarts:
Divide the butter between two 6-inch-diameter, high-sided copper pans and spread it over the bottoms of the pans. Sprinkle the sugar evenly over the butter in each pan. Using a small sharp knife, scrape the seeds from the vanilla beans into the sugar mixture. Reserve the vanilla beans.
Place the pans over medium heat and cook until the butter and sugar have melted. The sugar should start to turn a light golden color; once this has happened, remove from the heat. Place four apple halves, core-side facing up, onto the butter and sugar in each pan. Place 2 cinnamon stick halves and 1 reserved vanilla bean between the apple halves in each pan to resemble a cross. Stretch the pastry over the apples and tuck the pastry down between the apples and the sides of the pans. Prick the pastry 4 to 5 times with a fork.
Place the tarts in the refrigerator to chill the pastry for 1 hour. Preheat the oven to 375°F/180ºC. Transfer the tarte tatin to the oven and bake for 20 to 25 minutes, or until the pastry is golden brown. Let rest at room temperature for 20 minutes to allow the flavors to meld.
To make the caramel sauce:
Place the sugar in a medium saucepan over medium-high heat. Cook until the sugar dissolves, watching carefully once the sugar has dissolved since the sugar begins to change color and will burn quickly. Allow the sugar to turn a golden brown. Add the cream and stir to blend. Once the cream is incorporated, remove from the heat and allow to cool slightly.
To serve tarte tatin:
Place the pans with the tarts over high heat until the caramel in the bottom of the pans begins to bubble. Place a plate over each pan. In a swift movement, invert the tarte tatins onto the plates. Discard the vanilla bean and cinnamon stick. If the plate is a little messy, it may be easier to transfer the tarte tatins onto clean plates to serve.
Drizzle the caramel sauce around the tarte tatins. Serve each tarte tatin to two people.
Creole Crab Caprese Salad
Remoulade Sauce:
1 teaspoon sweet relish
2 tablespoons Dijon mustard
2 teaspoons chopped fresh tarragon leaves
1/2 teaspoon chopped anchovies
Freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 lemon, juiced
1 teaspoon hot sauce
1 1/2 cups mayonnaise
Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve.
1 lb lump crab meat
1 lb mozzarella cheese (fresh if possible), sliced
2 lg creole tomatoes (beef steak can be used), sliced
several fresh bay leaves
Once sauce is chilled add in the lump crab meat. Then stack a mozzarella slice, tomatoe slice and top with a spoonful of crab mixture. Place one bay leaf on top of crab mixture.
Enjoy!
1 teaspoon sweet relish
2 tablespoons Dijon mustard
2 teaspoons chopped fresh tarragon leaves
1/2 teaspoon chopped anchovies
Freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 lemon, juiced
1 teaspoon hot sauce
1 1/2 cups mayonnaise
Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve.
1 lb lump crab meat
1 lb mozzarella cheese (fresh if possible), sliced
2 lg creole tomatoes (beef steak can be used), sliced
several fresh bay leaves
Once sauce is chilled add in the lump crab meat. Then stack a mozzarella slice, tomatoe slice and top with a spoonful of crab mixture. Place one bay leaf on top of crab mixture.
Enjoy!
White Chocolate Ice Cream Sauce
1 1/2 cups heavy cream
4 ounces white chocolate, chopped
In a saucepan heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce 20 minutes. Cool to room temperature.
Yield: about 1 cup
4 ounces white chocolate, chopped
In a saucepan heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce 20 minutes. Cool to room temperature.
Yield: about 1 cup
Shrimp Rangoon
2T scallion, minced
2t fresh ginger, minced
1t sugar
1 pkg (8 oz) cream cheese, softened
2t lime juice, fresh is best
3/4 lb cooked shrimp, peeled, deveined, diced
30 wonton wrappers
peanut oil for frying
Blend together scallions, ginger and sugar. Add cream cheese, lime juice and salt mix until combined. Take away from mixer and stir in shrimp. Fill wontons with 2t mixture in the center of each. Moisten two edges of wonton by dipping your finger tip into water and running along wonton wrapper. Heat oil when done wrapping wontons and fry each. 365 degree oil. Fry approx. 1 min or until golden on each side.
2t fresh ginger, minced
1t sugar
1 pkg (8 oz) cream cheese, softened
2t lime juice, fresh is best
3/4 lb cooked shrimp, peeled, deveined, diced
30 wonton wrappers
peanut oil for frying
Blend together scallions, ginger and sugar. Add cream cheese, lime juice and salt mix until combined. Take away from mixer and stir in shrimp. Fill wontons with 2t mixture in the center of each. Moisten two edges of wonton by dipping your finger tip into water and running along wonton wrapper. Heat oil when done wrapping wontons and fry each. 365 degree oil. Fry approx. 1 min or until golden on each side.
Crab Rangoon
1 (6 ounce) can crab meat or fresh if available
6 ounces cream cheese , room temp
1/2 tablespoon minced garlic
1 dash worcestershire sauce
1-2T sugar
1/2 teaspoon kosher salt
1 dash white pepper
wonton skins
1 beaten egg
deep frying oildeep frying oil
Pick over the crab to remove pieces of shell. Mix all ingredients together in a large bowl. Taste and adjust seasonings to your tastebuds. Use only about 1/2 t of filling for each wonton. To seal won tons, dip your finger in a bit of water and run it around the two edges, fold over and seal. (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)! Deep fry at 350º until golden brown and crispy.
6 ounces cream cheese , room temp
1/2 tablespoon minced garlic
1 dash worcestershire sauce
1-2T sugar
1/2 teaspoon kosher salt
1 dash white pepper
wonton skins
1 beaten egg
deep frying oildeep frying oil
Pick over the crab to remove pieces of shell. Mix all ingredients together in a large bowl. Taste and adjust seasonings to your tastebuds. Use only about 1/2 t of filling for each wonton. To seal won tons, dip your finger in a bit of water and run it around the two edges, fold over and seal. (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)! Deep fry at 350º until golden brown and crispy.
Chicken Chow Mein
2 (15 oz.) cans of chicken broth
1 c. chicken breasts, diced or shredded
1 (28 oz.) can of bean sprouts, drained
1 can water chestnuts
1 can bamboo shoots
10 baby carrots, thinly sliced lengthwise
Cornstarch
Soy sauce
Chow mein noodles
Add chicken broth, chicken and carrots in a four quart Dutch oven. Cook until carrots are tender. Add bean sprouts, chestnuts and bamboo and bring to a boil. Prepare cornstarch as directed on package for thickening hot liquids. Add to chow mein noodles and cook 5 minutes. Serve with soy sauce to season.
1 c. chicken breasts, diced or shredded
1 (28 oz.) can of bean sprouts, drained
1 can water chestnuts
1 can bamboo shoots
10 baby carrots, thinly sliced lengthwise
Cornstarch
Soy sauce
Chow mein noodles
Add chicken broth, chicken and carrots in a four quart Dutch oven. Cook until carrots are tender. Add bean sprouts, chestnuts and bamboo and bring to a boil. Prepare cornstarch as directed on package for thickening hot liquids. Add to chow mein noodles and cook 5 minutes. Serve with soy sauce to season.
Boxed Fan Jerky
1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months
This recipe really works! I used it with the two fans I have that are those big, round hurricane types and the beef jerky was awesome! Thanks Alton Brown!!!
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords
Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.
Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months
This recipe really works! I used it with the two fans I have that are those big, round hurricane types and the beef jerky was awesome! Thanks Alton Brown!!!
Lemon Mustard Chicken Salad
Lemon Mustard Dressing (included)make ahead of time
4c shredded lettuce
2c shredded cooked chicken breast, chilled
1/4c chopped tomatoes
1 hard boiled egg, sliced
2 md green onions, sliced thinly
1/4c shredded parmesan cheese
Prepare dressing, chill.
Arrange lettuce, chicken, tomatoes, egg and cheese on plates. Spoon dressing over the top. Sprinkle with onions.
Serve. Makes for a wonderful light, cool summer meal.
Dressing:
1/4 c mayonnaise
1/4 c lemon juice
2T yellow mustard
1 clove garlic, minced
4c shredded lettuce
2c shredded cooked chicken breast, chilled
1/4c chopped tomatoes
1 hard boiled egg, sliced
2 md green onions, sliced thinly
1/4c shredded parmesan cheese
Prepare dressing, chill.
Arrange lettuce, chicken, tomatoes, egg and cheese on plates. Spoon dressing over the top. Sprinkle with onions.
Serve. Makes for a wonderful light, cool summer meal.
Dressing:
1/4 c mayonnaise
1/4 c lemon juice
2T yellow mustard
1 clove garlic, minced
Crab Stuffed Mushrooms
1 lb. large white mushrooms, cleaned and stemmed
1 lb. canned crab meat (or fresh meat if possible)
1t chopped garlic
2 oz garlic jack cheese, grated
1T worcestershire sauce
1T hot sauce
1/2t salt
1/2 c mayonnaise
2 oz parmigiano-reggiano cheese, grated
Preheat over to 350 degrees. Place a cooling rack in teh center of a baking dish, place mushroom caps on the to of the cooling rack.
In a large bowl, combine everything else. Place a heaping tablespoon of the crab mistuce into the cap. Stuff them snuggly but do not break the cap.
Bake the mushroom caps for 30 minutes. Serve warm.
1 lb. canned crab meat (or fresh meat if possible)
1t chopped garlic
2 oz garlic jack cheese, grated
1T worcestershire sauce
1T hot sauce
1/2t salt
1/2 c mayonnaise
2 oz parmigiano-reggiano cheese, grated
Preheat over to 350 degrees. Place a cooling rack in teh center of a baking dish, place mushroom caps on the to of the cooling rack.
In a large bowl, combine everything else. Place a heaping tablespoon of the crab mistuce into the cap. Stuff them snuggly but do not break the cap.
Bake the mushroom caps for 30 minutes. Serve warm.
Filet Mignon with Mushroom Sauce
6/6oz filet mignons
3/4 lb firm, fresh mushrooms
6T butter, halved
2t flour
salt and pepper, to taste
1c heavy cream, warmed
Slice mushroom and saute' in a 3T butter. Add flour, salt and pepper to taste, stir until flour is absorbed. Stir in warmed cream. Keep well heated, in a seperate skillet saute' the filets in the other 3T butter for 3-4 minutes per side for medium rare.
One filet per plate topped with mushroom sauce. Excellent served with your favorite salad
3/4 lb firm, fresh mushrooms
6T butter, halved
2t flour
salt and pepper, to taste
1c heavy cream, warmed
Slice mushroom and saute' in a 3T butter. Add flour, salt and pepper to taste, stir until flour is absorbed. Stir in warmed cream. Keep well heated, in a seperate skillet saute' the filets in the other 3T butter for 3-4 minutes per side for medium rare.
One filet per plate topped with mushroom sauce. Excellent served with your favorite salad
Bleu Cheese Dressing
4 oz blue cheese, crumbled
1T white wine vinegar
1/3c buttermilk
1/2t sugar
1/3c sour cream
1/4t garlic powder
1/4c mayonaise
salt and pepper to taste
Mash cheese and buttermilk until resembles cottage cheese. Add everything else. Chill and then serve over your salad. Also tastes really good with a prime piece of filet mignon.
I NEVER liked Bleu Cheese Dressing until trying this recipe ... I find this delicious!
1T white wine vinegar
1/3c buttermilk
1/2t sugar
1/3c sour cream
1/4t garlic powder
1/4c mayonaise
salt and pepper to taste
Mash cheese and buttermilk until resembles cottage cheese. Add everything else. Chill and then serve over your salad. Also tastes really good with a prime piece of filet mignon.
I NEVER liked Bleu Cheese Dressing until trying this recipe ... I find this delicious!
Baked Tomatoes Florentine
1c fresh sliced tomatoes
1T finely chopped onion
1T butter
1c heavy cream
3T flour
2t instant chicken bouillon
8 slices of processed cheese
2c cubed cooked chicken breast
10 oz fresh broccoli chopped
4 LG tomatoes, tops cut off and insides scooped out
Preheat oven to 350 degrees. In a small saucepan, sautee' mushrooms and onions in butter; add broccoli and chicken and heat through. In another samll saucepan combine cream, flour, and bouillon; over low heat, cook and stir until thickened. Add cheese slices; cook until melted. Mix cheese mixture into chicken mixture. Stuff each tomatoe and arrange in a baking dish. Cover and bake for 15-20 minutes or until hot. Spoon remaining sauce over tomatoes before serving. My mom just loves this recipe ... serves 4.
1T finely chopped onion
1T butter
1c heavy cream
3T flour
2t instant chicken bouillon
8 slices of processed cheese
2c cubed cooked chicken breast
10 oz fresh broccoli chopped
4 LG tomatoes, tops cut off and insides scooped out
Preheat oven to 350 degrees. In a small saucepan, sautee' mushrooms and onions in butter; add broccoli and chicken and heat through. In another samll saucepan combine cream, flour, and bouillon; over low heat, cook and stir until thickened. Add cheese slices; cook until melted. Mix cheese mixture into chicken mixture. Stuff each tomatoe and arrange in a baking dish. Cover and bake for 15-20 minutes or until hot. Spoon remaining sauce over tomatoes before serving. My mom just loves this recipe ... serves 4.
Grilled Mushrooms with Garlic Parsley Butter
1 pound butter, room temperature
3 garlic cloves, minced
1/2 cup finely chopped parsley, plus 1 tablespoon
Salt and pepper
1 pound medium size mushrooms
Olive oil
Preheat a grill. Preheat the oven to 350 degrees F.
Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
To serve, place on large platter, and sprinkle with remaining parsley.
3 garlic cloves, minced
1/2 cup finely chopped parsley, plus 1 tablespoon
Salt and pepper
1 pound medium size mushrooms
Olive oil
Preheat a grill. Preheat the oven to 350 degrees F.
Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
To serve, place on large platter, and sprinkle with remaining parsley.
Homemade Tomatoe Basil Soup
4 Cups Peeled and Diced Tomatoes
4 Cups Tomato Juice
12 Fresh Basil Leaves or (3) Teaspoons of Dried, Crushed Leaves
1 Stick Unsalted Butter
1 Cup Whipping Cream
1/4 Teaspoon Cracked Pepper
Salt to Taste
Directions:
Pour the tomatoes into a large saucepan along with four cups of tomato juice. And let this simmer for about 30 minutes.
Add the basil to the tomato mixture and pour into a blender and blend until smooth.
Return the soup to the pan and add one stick of unsalted butter, one cup of whipping cream, and about a fourth of a teaspoon of cracked pepper and salt to taste.
Now just heat the soup through, allowing the butter to melt. Stir frequently and it will be ready in a few minutes.
Ladle into a large bowl and serve with crusty bread or crackers.
4 Cups Tomato Juice
12 Fresh Basil Leaves or (3) Teaspoons of Dried, Crushed Leaves
1 Stick Unsalted Butter
1 Cup Whipping Cream
1/4 Teaspoon Cracked Pepper
Salt to Taste
Directions:
Pour the tomatoes into a large saucepan along with four cups of tomato juice. And let this simmer for about 30 minutes.
Add the basil to the tomato mixture and pour into a blender and blend until smooth.
Return the soup to the pan and add one stick of unsalted butter, one cup of whipping cream, and about a fourth of a teaspoon of cracked pepper and salt to taste.
Now just heat the soup through, allowing the butter to melt. Stir frequently and it will be ready in a few minutes.
Ladle into a large bowl and serve with crusty bread or crackers.
Halibut Fish Taces with Guacamole
4 pieces fresh halibut, steak or filets, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling
Salt and pepper
1 lime, juiced
3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
1 lemon, juiced
1/2 teaspoon cayenne pepper, eyeball it
1 cup plain yogurt
1 teaspoon coarse salt, eyeball it
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart Romaine lettuce
12 soft (6-inch) flour tortillas
Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
Extra-virgin olive oil, for drizzling
Salt and pepper
1 lime, juiced
3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
1 lemon, juiced
1/2 teaspoon cayenne pepper, eyeball it
1 cup plain yogurt
1 teaspoon coarse salt, eyeball it
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart Romaine lettuce
12 soft (6-inch) flour tortillas
Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
Raspberry Sauce
1 (10-ounce) package frozen raspberries, thawed
1/2 cup currant jelly, or compatible jelly
1 tablespoon cornstarch
1 tablespoon butter
3/4 cup fresh orange juice
Vanilla ice cream
In a medium saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil over medium-high heat. Reduce the heat to medium. In a medium bowl, combine the remaining raspberries with the cornstarch, and then add to the saucepan; cook, stirring constantly, until thickened. Remove the pan from the heat and stir in the butter. Cool berry mixture, and then stir in the orange juice, and refrigerate until chilled. Serve over vanilla ice cream or use as a pancake syrup.
1/2 cup currant jelly, or compatible jelly
1 tablespoon cornstarch
1 tablespoon butter
3/4 cup fresh orange juice
Vanilla ice cream
In a medium saucepan, mix 3/4 cup of the raspberries with the jelly and bring to a boil over medium-high heat. Reduce the heat to medium. In a medium bowl, combine the remaining raspberries with the cornstarch, and then add to the saucepan; cook, stirring constantly, until thickened. Remove the pan from the heat and stir in the butter. Cool berry mixture, and then stir in the orange juice, and refrigerate until chilled. Serve over vanilla ice cream or use as a pancake syrup.
Trail Mix
2 cups granola
3/4 cups coarsely chopped pecans
3/4 cups coarsely chopped walnuts
1 (3 1/2-ounce) can flaked coconut (1 1/2 cups)
1/2 cup sunflower seeds (meat only)
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1/4 cups vegetable oil
1 cup banana chips (optional)
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried cherries
1/2 cup dried apricots, diced
Preheat oven to 300 degrees F.
In large mixing bowl, combine all ingredients except banana chips and raisins, cherries and apricots. Mix well. Spread evenly in an aluminum foil-lined baking sheet. Bake 55 to 60 minutes, stirring every 15 minutes. Remove from oven; stir in banana chips, raisins, cherries and apricots. Cool thoroughly. Store tightly covered at room temperature.
3/4 cups coarsely chopped pecans
3/4 cups coarsely chopped walnuts
1 (3 1/2-ounce) can flaked coconut (1 1/2 cups)
1/2 cup sunflower seeds (meat only)
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1/4 cups vegetable oil
1 cup banana chips (optional)
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried cherries
1/2 cup dried apricots, diced
Preheat oven to 300 degrees F.
In large mixing bowl, combine all ingredients except banana chips and raisins, cherries and apricots. Mix well. Spread evenly in an aluminum foil-lined baking sheet. Bake 55 to 60 minutes, stirring every 15 minutes. Remove from oven; stir in banana chips, raisins, cherries and apricots. Cool thoroughly. Store tightly covered at room temperature.
Crab Salad on Endive Spears
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
24 ounces crabmeat, drained, picked over
6 heads Belgian endive, trimmed, separated into spears
Chopped fresh chives, for garnish
Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
24 ounces crabmeat, drained, picked over
6 heads Belgian endive, trimmed, separated into spears
Chopped fresh chives, for garnish
Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.
Crab Spring Rolls
2 ounces Chinese cellophane or glass noodles, cooked
Dash sesame oil
Dash soy sauce
1 tablespoon chopped green onions
Freshly ground black pepper
8 rice papers or spring roll wrappers
1 pound jumbo lump crabmeat, picked over for cartilage
1/4 cup mayonnaise
2 teaspoons chili paste
Salt
1/2 cup bean sprouts
1/2 cup julienne carrots
1/2 cup packed fresh mint leaves
Preheat the fryer. In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Bring water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper. In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. Place 1 tablespoon of the noodle mixture over the crab mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the carrots, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll each like a jelly roll, pressing the edges together to seal. Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Repeat with remaining spring rolls. Slice each roll in half diagonally. Serve the rolls on a large platter with the sweet and sour sauce.
Sweet and Sour Sauce:
1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 teaspoon grated ginger
1/4 cup finely diced pineapple
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce
1/4 cup sugar
1/4 cup chicken broth
2 teaspoons cornstarch
Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.
Dash sesame oil
Dash soy sauce
1 tablespoon chopped green onions
Freshly ground black pepper
8 rice papers or spring roll wrappers
1 pound jumbo lump crabmeat, picked over for cartilage
1/4 cup mayonnaise
2 teaspoons chili paste
Salt
1/2 cup bean sprouts
1/2 cup julienne carrots
1/2 cup packed fresh mint leaves
Preheat the fryer. In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Bring water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper. In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. Place 1 tablespoon of the noodle mixture over the crab mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the carrots, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll each like a jelly roll, pressing the edges together to seal. Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Repeat with remaining spring rolls. Slice each roll in half diagonally. Serve the rolls on a large platter with the sweet and sour sauce.
Sweet and Sour Sauce:
1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 teaspoon grated ginger
1/4 cup finely diced pineapple
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce
1/4 cup sugar
1/4 cup chicken broth
2 teaspoons cornstarch
Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.
Kung Pao Chicken
Marinade:
1 tablespoon rice wine
1 tablespoon peanut oil
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
8 ounces boneless, skinless chicken breast, thinly sliced
In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
Sauce:
3 tablespoons light soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin sauce
2 tablespoons peanut oil
4 dried red chiles remove stems and cut in halves
1/2-inch piece ginger, peeled, thinly sliced, smashed
1 garlic, smashed
1 green bell pepper
1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
1/4 cup deep-fried peanuts
2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry
In a small bowl, combine the ingredients for the sauce. Set aside.
Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.
1 tablespoon rice wine
1 tablespoon peanut oil
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
8 ounces boneless, skinless chicken breast, thinly sliced
In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
Sauce:
3 tablespoons light soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin sauce
2 tablespoons peanut oil
4 dried red chiles remove stems and cut in halves
1/2-inch piece ginger, peeled, thinly sliced, smashed
1 garlic, smashed
1 green bell pepper
1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
1/4 cup deep-fried peanuts
2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry
In a small bowl, combine the ingredients for the sauce. Set aside.
Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.
Chipotle Buffalo Wings
1 lg package chicken wings (12-15 wings)
Buffalo Sauce
1 sm can chipotles
3T red wine vinegar
3T mustard
4-5 lg cloves of garlic, roasted until soft
1/3 c honey
salt & pepper
Wing Preparation
cayenne pepper, flour, salt and pepper
Put all ingredients into a blender and combine until smooth. Place in a pot and on very low heat warm mixture.
Turn on your deep fryer to heat while you do these steps. Heat oven to 250 for keeping wings warm.
Cut the wings so you have two pieces; the drumette and the wing. Place all pieces in a bowl and thoroughly coat with cayenne, salt and pepper. Dredge through flour, shake off excess and place pieces in the deep dryer's basket. Do not overfill. Lower basket into hot oil and fry for 10 minutes. Once fried place wings and drumettes on a cookie sheet that is lined with a cooling rack to keep the chicken off the cookie sheet and allow and excess oil to drip away from the chicken. Place in oven to keep warm while you make the next batch of wings.
Once all the wings are done place them in a large bowl and pour the mixture from the pot on top of them and gently coat the wings in the sauce using tongs. Once all the wings are coated place them on a serving platter along with your favorite dipping sauce. Favorites are usually ranch or bleu cheese (see other recipes for a good bleu cheese recipe) or a lot don't use any sauce at all.
ENJOY!
Buffalo Sauce
1 sm can chipotles
3T red wine vinegar
3T mustard
4-5 lg cloves of garlic, roasted until soft
1/3 c honey
salt & pepper
Wing Preparation
cayenne pepper, flour, salt and pepper
Put all ingredients into a blender and combine until smooth. Place in a pot and on very low heat warm mixture.
Turn on your deep fryer to heat while you do these steps. Heat oven to 250 for keeping wings warm.
Cut the wings so you have two pieces; the drumette and the wing. Place all pieces in a bowl and thoroughly coat with cayenne, salt and pepper. Dredge through flour, shake off excess and place pieces in the deep dryer's basket. Do not overfill. Lower basket into hot oil and fry for 10 minutes. Once fried place wings and drumettes on a cookie sheet that is lined with a cooling rack to keep the chicken off the cookie sheet and allow and excess oil to drip away from the chicken. Place in oven to keep warm while you make the next batch of wings.
Once all the wings are done place them in a large bowl and pour the mixture from the pot on top of them and gently coat the wings in the sauce using tongs. Once all the wings are coated place them on a serving platter along with your favorite dipping sauce. Favorites are usually ranch or bleu cheese (see other recipes for a good bleu cheese recipe) or a lot don't use any sauce at all.
ENJOY!
Almond Joy No Bake Cheesecake
For Filling:
16 oz cream cheese, room temperature
1 c shredded coconut
¼ c sugar
1 tsp vanilla
½ tsp cinnamon
1 T butter, melted
6 oz white chocolate, melted
1 – 9" graham cracker pie crust
Combine cream cheese, sugar, vanilla, cinnamon and butter until creamy. Add in coconut. Then add in melted chocolate and blend until thoroughly mixed. Spread mixture in the bottom of pie crust. Chill from 4 to 24 hours
Topping:
1 c powdered sugar
2 T cocoa powder
2T margarine, soft
1/4 t vanilla
1-2 T boiling water
½ c thinly sliced almonds
Combine icing sugar, and cocoa powder.
Beat in margarine, add 1-2 tbsps of boiling water to make a smooth glaze.
Pour glaze over cheesecake then sprinkle almonds on top of chocolate. Chill for 2 hours and serve.
16 oz cream cheese, room temperature
1 c shredded coconut
¼ c sugar
1 tsp vanilla
½ tsp cinnamon
1 T butter, melted
6 oz white chocolate, melted
1 – 9" graham cracker pie crust
Combine cream cheese, sugar, vanilla, cinnamon and butter until creamy. Add in coconut. Then add in melted chocolate and blend until thoroughly mixed. Spread mixture in the bottom of pie crust. Chill from 4 to 24 hours
Topping:
1 c powdered sugar
2 T cocoa powder
2T margarine, soft
1/4 t vanilla
1-2 T boiling water
½ c thinly sliced almonds
Combine icing sugar, and cocoa powder.
Beat in margarine, add 1-2 tbsps of boiling water to make a smooth glaze.
Pour glaze over cheesecake then sprinkle almonds on top of chocolate. Chill for 2 hours and serve.
Brownies with Glaze
1 cup sugar
1/2 cup margarine
1/3 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (whichever is your favorite)
Cocoa Glaze
1 cup icing sugar
2 tablespoons cocoa powder
2 tablespoons margarine (soft)
1/4 teaspoon vanilla
The first 3 ingredients cook over a stove on medium heat, till margarine melts.
Remove from heat, add the eggs and vanilla.
Then add the remaining ingredients.
Stir in the nuts.
Put in a greased 8 inch squared pan, bake at 350 for 25 minutes.
Cocoa Glaze:
Combine icing sugar, and cocoa powder.
Beat in margarine, add 1-2 tbsps of boiling water to make a smooth glaze.
Pour glaze over cooked and cooled brownies.
1/2 cup margarine
1/3 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (whichever is your favorite)
Cocoa Glaze
1 cup icing sugar
2 tablespoons cocoa powder
2 tablespoons margarine (soft)
1/4 teaspoon vanilla
The first 3 ingredients cook over a stove on medium heat, till margarine melts.
Remove from heat, add the eggs and vanilla.
Then add the remaining ingredients.
Stir in the nuts.
Put in a greased 8 inch squared pan, bake at 350 for 25 minutes.
Cocoa Glaze:
Combine icing sugar, and cocoa powder.
Beat in margarine, add 1-2 tbsps of boiling water to make a smooth glaze.
Pour glaze over cooked and cooled brownies.
Cocoa Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Scratch Pumpkin Pie II
1 medium sugar pumpkin
1 Tbsp. vegetable oil
9" pie crust, unbaked
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. salt
4 eggs, beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
PREPARATION: Preheat oven to 325 degrees F. Cut pumpkin in half and remove seeds. Lightly oil the cut surface of the pumpkin halves, and place cut side down on a jelly roll pan that has been lined with foil and lightly oiled. Bake pumpkin at 325 degrees F until the flesh is tender when pierced with a fork. Let stand until cool enough to be handled. Scrape pumpkin flesh from the peel, and mash by hand, or puree in small batches in a blender or food processor. Increase oven heat to 400 degrees F.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into prepared unbaked pie shell.
Bake pie at 400 degrees F for 50 to 55 minutes, or until a knife inserted 1" from edge of pie comes out clean. Cool on a wire rack. Serve with whipped cream seasoned with cinnamon. Makes 8 servings.
1 Tbsp. vegetable oil
9" pie crust, unbaked
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. salt
4 eggs, beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream
PREPARATION: Preheat oven to 325 degrees F. Cut pumpkin in half and remove seeds. Lightly oil the cut surface of the pumpkin halves, and place cut side down on a jelly roll pan that has been lined with foil and lightly oiled. Bake pumpkin at 325 degrees F until the flesh is tender when pierced with a fork. Let stand until cool enough to be handled. Scrape pumpkin flesh from the peel, and mash by hand, or puree in small batches in a blender or food processor. Increase oven heat to 400 degrees F.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into prepared unbaked pie shell.
Bake pie at 400 degrees F for 50 to 55 minutes, or until a knife inserted 1" from edge of pie comes out clean. Cool on a wire rack. Serve with whipped cream seasoned with cinnamon. Makes 8 servings.
Scratch Pumpkin Pie I
1 sugar pumpkin
2 eggs
1 1/2 cups heavy cream
1/2 cup unrefined cane sugar
1/2 teaspoon kosher salt
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 premade 9" pie crust (or you can make it from scratch if you prefer)
Preheat the oven to 425°F
Cut the pumpkin in half, remove the seeds (and all the gunk), place the pumpkin halves in a pan, shell side up, and bake for 1 hour or until the pumpkin is tender and exudes liquid and the shell starts to sag. Scrape the pulp from the shell and purée it with a fork, potato masher, in a blender or a food processor (I use the blender or food processor). Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.
In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend. Pour the mixture into the dough-lined pan. Bake for 15 minutes and then reduce the heat to 350°F and bake an additional 45 minutes or until a knife inserted comes out clean. Allow to cool slightly before serving.
Make your own whip cream with heavy cream. Just beat until arrives at the stiffness you prefer. If you want it sweetened add 1/4 c sugar while beating.
2 eggs
1 1/2 cups heavy cream
1/2 cup unrefined cane sugar
1/2 teaspoon kosher salt
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 premade 9" pie crust (or you can make it from scratch if you prefer)
Preheat the oven to 425°F
Cut the pumpkin in half, remove the seeds (and all the gunk), place the pumpkin halves in a pan, shell side up, and bake for 1 hour or until the pumpkin is tender and exudes liquid and the shell starts to sag. Scrape the pulp from the shell and purée it with a fork, potato masher, in a blender or a food processor (I use the blender or food processor). Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.
In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend. Pour the mixture into the dough-lined pan. Bake for 15 minutes and then reduce the heat to 350°F and bake an additional 45 minutes or until a knife inserted comes out clean. Allow to cool slightly before serving.
Make your own whip cream with heavy cream. Just beat until arrives at the stiffness you prefer. If you want it sweetened add 1/4 c sugar while beating.
Holiday Chocolate Bark
7 tablespoons butter
1/2 cup brown sugar
2 cups pecan pieces
Salt
Cayenne pepper
Pinch ground nutmeg
Pinch ground cinnamon
1 pound semisweet chocolate, cut into pieces
1 pound milk chocolate, cut into pieces
1 pound white chocolate, cut into pieces
2 cups dried cherries, rehydrated and chopped
Preheat the oven to 400 degrees F.
In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.
Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat, the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment paper-lined baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.
1/2 cup brown sugar
2 cups pecan pieces
Salt
Cayenne pepper
Pinch ground nutmeg
Pinch ground cinnamon
1 pound semisweet chocolate, cut into pieces
1 pound milk chocolate, cut into pieces
1 pound white chocolate, cut into pieces
2 cups dried cherries, rehydrated and chopped
Preheat the oven to 400 degrees F.
In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.
Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat, the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment paper-lined baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.
Easy Chicken'n'Dumplins
1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy
Remove skin from chicken and shred meat into large pieces. Set aside.
In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
Skim surface for any scum that has risen to top. Stir in chicken gravy.
With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy
Remove skin from chicken and shred meat into large pieces. Set aside.
In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
Skim surface for any scum that has risen to top. Stir in chicken gravy.
With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
Tapioca Pudding
3 1/2 ounces large pearl tapioca, approximately 1/2 cup
2 cups cold water
2 1/2 cups whole milk
1/2 cup heavy cream
1 egg yolk
1/3 cup sugar
1 lemon, zested
Pinch salt
Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chill.
2 cups cold water
2 1/2 cups whole milk
1/2 cup heavy cream
1 egg yolk
1/3 cup sugar
1 lemon, zested
Pinch salt
Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chill.
Creme Brulee
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Bacon Crisps
1/2 cup freshly grated Parmesan
1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)
1 pound sliced bacon cut in 1/2
Preheat the oven to 250 degrees F.
Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature
Cook's note: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!
1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)
1 pound sliced bacon cut in 1/2
Preheat the oven to 250 degrees F.
Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature
Cook's note: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!
Stuffed Italian Shells
3 packages frozen, chopped spinach
3 pounds ground round
2 (8-ounce) packages cream cheese, softened
2 large onions, chopped
Grated Parmesan
Salt and pepper
2 jumbo eggs
1 (1-pound) package jumbo pasta shells
2 cups tomato sauce (your own or ready-made)
Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large saute pan, cook the ground round until browned. Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Saute the chopped onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, salt, and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use.
Preheat the oven to 350 degrees F.
Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. Serve.
3 pounds ground round
2 (8-ounce) packages cream cheese, softened
2 large onions, chopped
Grated Parmesan
Salt and pepper
2 jumbo eggs
1 (1-pound) package jumbo pasta shells
2 cups tomato sauce (your own or ready-made)
Place frozen spinach in a strainer and run under hot water until thawed. Squeeze all of the water out and place in a large bowl. In a large saute pan, cook the ground round until browned. Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Saute the chopped onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, salt, and pepper, to taste, and combine. Let mixture cool and then add the eggs. The filling can be made up to 1 day in advance and refrigerated until ready to use.
Preheat the oven to 350 degrees F.
Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. Serve.
Ranch Snack Mix
1 (12 ounce) package miniature pretzels
2 (6 ounce) packages Bugles original flavor snacks
1 (10 ounce) can salted almonds
1 (6 ounce) package goldfish crackers
1 (2 tablespoon) envelope ranch dressing mix
3/4 cup vegetable oil
In two large bowls, combine the pretzels, Bugles, almonds, and crackers.
Sprinkle with dressing mix; toss gently to combine.
Drizzle with oil; toss until well coated.
Store in airtight containers.
2 (6 ounce) packages Bugles original flavor snacks
1 (10 ounce) can salted almonds
1 (6 ounce) package goldfish crackers
1 (2 tablespoon) envelope ranch dressing mix
3/4 cup vegetable oil
In two large bowls, combine the pretzels, Bugles, almonds, and crackers.
Sprinkle with dressing mix; toss gently to combine.
Drizzle with oil; toss until well coated.
Store in airtight containers.
Salami Salad with Tomatoes and Mozzarella
1 pound salami, cut into 1/4-inch pieces
6 tomatoes, diced
1/2 cup fresh basil leaves
1/2 pound mozzarella, cut into 1/2-inch pieces
Salt and freshly ground black pepper
Olive oil, for drizzling
Vinegar, for drizzling
In a large bowl, combine salami, tomatoes, basil, and mozzarella. Season, to taste, with salt and pepper. Drizzle with olive oil and vinegar and toss well.
6 tomatoes, diced
1/2 cup fresh basil leaves
1/2 pound mozzarella, cut into 1/2-inch pieces
Salt and freshly ground black pepper
Olive oil, for drizzling
Vinegar, for drizzling
In a large bowl, combine salami, tomatoes, basil, and mozzarella. Season, to taste, with salt and pepper. Drizzle with olive oil and vinegar and toss well.
Twice Baked Potatoe
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
You can pretty much add anything to the potato mixture that you like to put on the top of your baked potatoes. Broccoli, bacon, chili, salsa or whatever floats your boat. Just chop it up fairly fine, mix it in, fill the shell and pop back into the oven.
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
You can pretty much add anything to the potato mixture that you like to put on the top of your baked potatoes. Broccoli, bacon, chili, salsa or whatever floats your boat. Just chop it up fairly fine, mix it in, fill the shell and pop back into the oven.
Mocha Crinkles
1 1/3c firmly packed light brown sugar
1/2 c vegetable oil
1/4c low fat sour cream
1 egg
1t vanilla
1 3/4c all purpose flour
3/4c unsweetened cocoa powder
2t instant espresso or coffee granules
1t baking soda
1/4t salt
1/8t ground black pepper
1/2c powdered sugar
Beat brown sugar and oil in a med bowl with electric mixer. Mix
in sour cream, egg and vanilla. Set aside.
Mix flour, cocoa, espresso, baking soda, salt and pepper in
another bowl.
Add flour mixture to brown sugar mixture; mix well. Refrigerate
dough until firm. 3-4 hours.
Preheat over to 350 F. Pour powdered sugar into a shallow bowl.
Set aside. Cut dough into 1 inch pieces; roll into balls. Roll
balls into powdered sugar.
Bake on ungreased cookie sheets 10-12 minutes or until tops of
cookies are firm to the touch. Do not over bake. Cool on wire racks.
1/2 c vegetable oil
1/4c low fat sour cream
1 egg
1t vanilla
1 3/4c all purpose flour
3/4c unsweetened cocoa powder
2t instant espresso or coffee granules
1t baking soda
1/4t salt
1/8t ground black pepper
1/2c powdered sugar
Beat brown sugar and oil in a med bowl with electric mixer. Mix
in sour cream, egg and vanilla. Set aside.
Mix flour, cocoa, espresso, baking soda, salt and pepper in
another bowl.
Add flour mixture to brown sugar mixture; mix well. Refrigerate
dough until firm. 3-4 hours.
Preheat over to 350 F. Pour powdered sugar into a shallow bowl.
Set aside. Cut dough into 1 inch pieces; roll into balls. Roll
balls into powdered sugar.
Bake on ungreased cookie sheets 10-12 minutes or until tops of
cookies are firm to the touch. Do not over bake. Cool on wire racks.
Onion Roll Recipe - Appetizer
3 large Vidalia (or sweet) onions
1/4 cup butter
1 (6 ounce) package cream cheese
1 (6 ounce) package swiss cheese, grated
1 package burrito-size flour tortillas
Chop onions.
Place in frying pan with butter.
Fry for 20 minutes or until onions are limp.
Stir in cream cheese and grated swiss cheese.
Stir until melts.
Spread on tortillas.
Roll and refrigerate overnight.
To cook: Grease baking sheet.
Cut into 1" pieces.
Bake, upright, at 375 degrees for 10 minutes or until lightly brown.
1/4 cup butter
1 (6 ounce) package cream cheese
1 (6 ounce) package swiss cheese, grated
1 package burrito-size flour tortillas
Chop onions.
Place in frying pan with butter.
Fry for 20 minutes or until onions are limp.
Stir in cream cheese and grated swiss cheese.
Stir until melts.
Spread on tortillas.
Roll and refrigerate overnight.
To cook: Grease baking sheet.
Cut into 1" pieces.
Bake, upright, at 375 degrees for 10 minutes or until lightly brown.
Oatmeal Cookie Pancakes
1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling
Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.
Mix dry ingredients, the first 7, in a bowl. In another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling
Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.
Mix dry ingredients, the first 7, in a bowl. In another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
Bacon Ranch Pasta Salad
1 (10 ounce) package pasta , cooked and drained (elbow "or" small shells work fine)
3-4 tomatoes, diced
2 cucumbers, sliced thin
10 ounces bacon bits (use a jar "or" your own)
1 cup of hellmans mayonnaise
1 package hidden valley ranch dressing mix
salt and pepper
Mix mayo and ranch seasoning until well blended.
Set aside.
In large bowl combine pasta, tomatoes, cucumbers, and mayo mixture.
Add salt, pepper, and bacon bits.
Let pasta salad set 4-6 hours or overnight if possible.
Add more mayo if needed before serving (the creamier the better!).
Serve chilled.
Optional – shredded cheese
3-4 tomatoes, diced
2 cucumbers, sliced thin
10 ounces bacon bits (use a jar "or" your own)
1 cup of hellmans mayonnaise
1 package hidden valley ranch dressing mix
salt and pepper
Mix mayo and ranch seasoning until well blended.
Set aside.
In large bowl combine pasta, tomatoes, cucumbers, and mayo mixture.
Add salt, pepper, and bacon bits.
Let pasta salad set 4-6 hours or overnight if possible.
Add more mayo if needed before serving (the creamier the better!).
Serve chilled.
Optional – shredded cheese
Strawberry'n'Cream Muffins
1/4 lb unsalted butter
1 1/4 cups sugar , plus more sugar , for sprinkling
2 eggs
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy cream
1 teaspoon vanilla
18-20 strawberries , chopped
Preheat oven to 375 degrees.
Cream butter and 1 1/4 cup sugar until fluffy.
Add eggs one at a time. Do not overmix.
In a separate bowl, sift together flour, baking powder, and salt. Add the flour mixture and cream alternately to the butter mixture. End with the flour mixture.
Stir in vanilla and then fold in strawberries.
Fill greased muffin tins (2 3/4 inches wide by 1 1/8 inches deep) 3/4 full.
Sprinkle with granulated sugar.
Bake for 30 minutes, or until tester dipped in center comes out clean.
Cool and serve!
1 1/4 cups sugar , plus more sugar , for sprinkling
2 eggs
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy cream
1 teaspoon vanilla
18-20 strawberries , chopped
Preheat oven to 375 degrees.
Cream butter and 1 1/4 cup sugar until fluffy.
Add eggs one at a time. Do not overmix.
In a separate bowl, sift together flour, baking powder, and salt. Add the flour mixture and cream alternately to the butter mixture. End with the flour mixture.
Stir in vanilla and then fold in strawberries.
Fill greased muffin tins (2 3/4 inches wide by 1 1/8 inches deep) 3/4 full.
Sprinkle with granulated sugar.
Bake for 30 minutes, or until tester dipped in center comes out clean.
Cool and serve!
Bleu Cheese Tomatoe Salad
1/2 cup blue cheese , crumbled
1/2 cup buttermilk
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
kosher salt & freshly ground black pepper
2 pints cherry tomatoes or grape tomatoes
1.To Prepare the dressing:.
2.place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt and pepper. Set aside.
3.Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground pepper, to taste.
1/2 cup buttermilk
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
kosher salt & freshly ground black pepper
2 pints cherry tomatoes or grape tomatoes
1.To Prepare the dressing:.
2.place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt and pepper. Set aside.
3.Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground pepper, to taste.
Sauteed Mushrooms in Phyllo Cups
11 tablespoons unsalted butter
2 tablespoons finely chopped fresh thyme,
plus 1 1/2 teaspoons fresh thyme, plus more fresh thyme, for garnish 1
2 sheets frozen
11 1/2-by-16-inch phyllo dough, thawed
1/4 cup minced shallots (2 shallots)
8 ounces fresh mushrooms, wiped clean
coarse salt and freshly ground pepper
4 ounces cream cheese
Preheat oven to 350ºF; with the rack positioned in the center.
Melt 8 tablespoons (1 stick) butter, and set aside.
Set 2 tablespoons of the thyme aside.
Brush a mini-muffin tin with melted butter, and set tin aside.
Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter.
Sprinkle lightly with reserved thyme.
Place another sheet phyllo on top, brush with butter, and sprinkle with thyme.
Repeat with 2 more sheets phyllo.
Cut stack into twelve 3-inch squares.
Gently press each square into muffin-tin cup.
Bake until edges are just golden brown, 8 to 10 minutes.
Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme.
Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.)
In a large skillet, melt remaining 3 tablespoons butter over medium heat.
Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes.
Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme.
Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the cream cheese.
Transfer the filled cups to a baking sheet.
Cook in oven just until heated through, about 3 minutes.
Garnish with more thyme, and serve.
Enjoy!
2 tablespoons finely chopped fresh thyme,
plus 1 1/2 teaspoons fresh thyme, plus more fresh thyme, for garnish 1
2 sheets frozen
11 1/2-by-16-inch phyllo dough, thawed
1/4 cup minced shallots (2 shallots)
8 ounces fresh mushrooms, wiped clean
coarse salt and freshly ground pepper
4 ounces cream cheese
Preheat oven to 350ºF; with the rack positioned in the center.
Melt 8 tablespoons (1 stick) butter, and set aside.
Set 2 tablespoons of the thyme aside.
Brush a mini-muffin tin with melted butter, and set tin aside.
Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter.
Sprinkle lightly with reserved thyme.
Place another sheet phyllo on top, brush with butter, and sprinkle with thyme.
Repeat with 2 more sheets phyllo.
Cut stack into twelve 3-inch squares.
Gently press each square into muffin-tin cup.
Bake until edges are just golden brown, 8 to 10 minutes.
Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme.
Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.)
In a large skillet, melt remaining 3 tablespoons butter over medium heat.
Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes.
Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme.
Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the cream cheese.
Transfer the filled cups to a baking sheet.
Cook in oven just until heated through, about 3 minutes.
Garnish with more thyme, and serve.
Enjoy!
White Hot Cocoa
I KNOW, I KNOW it's summer time but right now we're in the midst of a storm and there's thunder and lightening and a cool breeze blowing so it just made me think Cocoa would be yummy ... sorry to those of you in the midst of a heat wave from hell LOL!
1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half
1 teaspoon vanilla extract
Vanilla whipped topping, for garnish
Mint leaf, for garnish
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf.
1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half
1 teaspoon vanilla extract
Vanilla whipped topping, for garnish
Mint leaf, for garnish
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf.
Soft Shell Crab Poboy
Vegetable oil, for deep-frying
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup yellow cornmeal
2 large eggs
2 tablespoons water
4 large soft-shell crabs, cleaned, rinsed, and patted dry
4 (7-inch) lengths French bread, cut in 1/2 lengthwise
1/2 cup Tartar Sauce, recipe follows
2 cups shredded iceberg lettuce
12 thin slices ripe tomato
12 dill pickle slices
In a large pot, heat 2 inches of oil to 375 degrees F.
In a bowl, combine the flour, 1/4 teaspoon salt, and 1/8 teaspoon cayenne. In another bowl, combine the cornmeal, 1 teaspoon of the Essence, and remaining 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
In a small bowl, beat the eggs and water. One at a time, lightly coat the crabs with the flour mixture, then dip into the egg wash, followed by the cornmeal to coat.
With tongs, lower 2 crabs at a time into the hot oil. Fry, turning once, until golden and crisp, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
Spread both sides of the French bread with tartar sauce. Layer the lettuce, tomatoes and pickles over the bottom half of the bread and top with 1 crab. Close the sandwiches and serve immediately.
Yield: 2/3 cup
Tartar Sauce:
1 large egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley leaves
2 tablespoons chopped green onions
1 cup olive oil
1/4 teaspoon cayenne
1 tablespoon mustard
1 teaspoon salt
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup yellow cornmeal
2 large eggs
2 tablespoons water
4 large soft-shell crabs, cleaned, rinsed, and patted dry
4 (7-inch) lengths French bread, cut in 1/2 lengthwise
1/2 cup Tartar Sauce, recipe follows
2 cups shredded iceberg lettuce
12 thin slices ripe tomato
12 dill pickle slices
In a large pot, heat 2 inches of oil to 375 degrees F.
In a bowl, combine the flour, 1/4 teaspoon salt, and 1/8 teaspoon cayenne. In another bowl, combine the cornmeal, 1 teaspoon of the Essence, and remaining 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
In a small bowl, beat the eggs and water. One at a time, lightly coat the crabs with the flour mixture, then dip into the egg wash, followed by the cornmeal to coat.
With tongs, lower 2 crabs at a time into the hot oil. Fry, turning once, until golden and crisp, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
Spread both sides of the French bread with tartar sauce. Layer the lettuce, tomatoes and pickles over the bottom half of the bread and top with 1 crab. Close the sandwiches and serve immediately.
Yield: 2/3 cup
Tartar Sauce:
1 large egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley leaves
2 tablespoons chopped green onions
1 cup olive oil
1/4 teaspoon cayenne
1 tablespoon mustard
1 teaspoon salt
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.
Ranch Pasta Salad
1 (10 ounce) package pasta , cooked and drained (elbow or small shells work fine)
3-4 tomatoes, diced
2 cucumbers, skinned and sliced thin
10 ounces bacon bits (use a jar or your own)
1 cup of hellmans mayonnaise
1 package hidden valley ranch dressing mix
salt and pepper
Mix mayo and ranch seasoning until well blended. Set aside. In large bowl combine pasta, tomatoes, cucumbers, and mayo mixture. Add salt, pepper, and bacon bits. Let pasta salad set 4-6 hours or overnight if possible. Add more mayo if needed before serving (the creamier the better!). Serve chilled. Option – shredded cheese
3-4 tomatoes, diced
2 cucumbers, skinned and sliced thin
10 ounces bacon bits (use a jar or your own)
1 cup of hellmans mayonnaise
1 package hidden valley ranch dressing mix
salt and pepper
Mix mayo and ranch seasoning until well blended. Set aside. In large bowl combine pasta, tomatoes, cucumbers, and mayo mixture. Add salt, pepper, and bacon bits. Let pasta salad set 4-6 hours or overnight if possible. Add more mayo if needed before serving (the creamier the better!). Serve chilled. Option – shredded cheese
Honey Mustard Pasta Salad
1 cup dried pasta (I like rotini)
1/2 cup cooked ham , diced (OR cooked chicken)
1/2 cup diced tomatoes
1 tablespoon mustard (not the bright yellow stuff)
1 tablespoon honey
2 tablespoons olive oil
1 teaspoon white vinegar or wine vinegar
1/2 teaspoon ground black pepper
1 clove garlic , minced
1/4 cup smoked cheese, your choice of type, diced
Cook pasta in 2 quarts of salted boiling water until done to taste (for me, 8 minutes is right). While pasta is cooking, add mustard, honey, vinegar, olive oil, pepper, and garlic to the bottom of a serving dish. Add hot drained cooked pasta, ham, and tomatoes to the dish and toss until coated by the dressing. Mix in smoked cheese.
1/2 cup cooked ham , diced (OR cooked chicken)
1/2 cup diced tomatoes
1 tablespoon mustard (not the bright yellow stuff)
1 tablespoon honey
2 tablespoons olive oil
1 teaspoon white vinegar or wine vinegar
1/2 teaspoon ground black pepper
1 clove garlic , minced
1/4 cup smoked cheese, your choice of type, diced
Cook pasta in 2 quarts of salted boiling water until done to taste (for me, 8 minutes is right). While pasta is cooking, add mustard, honey, vinegar, olive oil, pepper, and garlic to the bottom of a serving dish. Add hot drained cooked pasta, ham, and tomatoes to the dish and toss until coated by the dressing. Mix in smoked cheese.
Foil Wrapped Chicken
Anyone ever get those Asian appetizers that are generally called either 'foil wrapped chicken' or 'paper wrapped chicken' well now you can make your own. I have the recipe :P
1/2c sugar
5T soy sauce
1/4c Chinese bean sauce
1/4c minced green onions
3T Hoisin sauce
2T sesame oil
4t minced peeled fresh ginger (powdered will work in a pinch 2t - but fresh is best)
2 cloves minced garlic
1 1/2t salt
1/2t five spice powder
1 lb boneless chicken breast cut into small bite size pieces
24-30 4" foil squares
oil for deep frying (1-2") (or use a deep fryer if you have one)
Combine the first 11 ingredients in a large bowl and stir to blend. Add chicken and turn to coat completely. Cover and refrigerated over night, or up to 24 hours.
Place 1 foil square on you work surface with a corner pointing towards you. Place 1-3 pieces of chicken in the center depending on how large you cut them. Do not over fill square. Drizzle a little of sauce onto chicken. Fold point near you to the top point over the chicken. Fold sides in a few times until snug around chicken. Make sure you have formed a tight triangle completely sealed around chicken. Continue until all of the chicken is inside of triangles.
Pour oil into a large frying pan with sides at least 4" deep. Heat to 350 degrees. Working in batches, carefully add chicken packages (oil will bubble), fry chicken until chicken is cooked through about 6-8 minutes per batch. Using tongs transfer packages to paper towels and drain. Serve warm.
Enjoy!
1/2c sugar
5T soy sauce
1/4c Chinese bean sauce
1/4c minced green onions
3T Hoisin sauce
2T sesame oil
4t minced peeled fresh ginger (powdered will work in a pinch 2t - but fresh is best)
2 cloves minced garlic
1 1/2t salt
1/2t five spice powder
1 lb boneless chicken breast cut into small bite size pieces
24-30 4" foil squares
oil for deep frying (1-2") (or use a deep fryer if you have one)
Combine the first 11 ingredients in a large bowl and stir to blend. Add chicken and turn to coat completely. Cover and refrigerated over night, or up to 24 hours.
Place 1 foil square on you work surface with a corner pointing towards you. Place 1-3 pieces of chicken in the center depending on how large you cut them. Do not over fill square. Drizzle a little of sauce onto chicken. Fold point near you to the top point over the chicken. Fold sides in a few times until snug around chicken. Make sure you have formed a tight triangle completely sealed around chicken. Continue until all of the chicken is inside of triangles.
Pour oil into a large frying pan with sides at least 4" deep. Heat to 350 degrees. Working in batches, carefully add chicken packages (oil will bubble), fry chicken until chicken is cooked through about 6-8 minutes per batch. Using tongs transfer packages to paper towels and drain. Serve warm.
Enjoy!
Nikki's Tasty Chicken
4-5 Boneless Skinless Chicken Breasts
1 can (10 3/4 oz) Cream of Mushroom Soup
1 can (10 3/4 oz) Cream of Celery Soup
2 cans (10 3/4 oz) Cream of Chicken Soup reserving one can for when dish is near done
1/2 cup milk
1 teaspoon chili flakes
1 can (4 oz) canned mushrooms drained, (if you prefer to use fresh, saute mushrooms first before adding them to release their juices.)
In and electric skillet blend soups, milk and chili flakes. Turn heat up to 350 degrees. When bubbly add chicken and cool until it had browned. Turn chicken over and brown other side. This should take about 10 minutes (for both sides). Turn skillet down to 300 degrees cover and cook till done, approx. 30 minutes or until chicken is no longer pink. Be sure to check it and turn chicken over every few minutes. Remove chicken and add remaning can of Cream of Chciken soup. Cook until hot. If mixture is thick add a little milk, if mixture is thin cook down for about 5 minutes back on 350 degrees stirring constantly. Best served with mashed potatoes or rice and green beans.
1 can (10 3/4 oz) Cream of Mushroom Soup
1 can (10 3/4 oz) Cream of Celery Soup
2 cans (10 3/4 oz) Cream of Chicken Soup reserving one can for when dish is near done
1/2 cup milk
1 teaspoon chili flakes
1 can (4 oz) canned mushrooms drained, (if you prefer to use fresh, saute mushrooms first before adding them to release their juices.)
In and electric skillet blend soups, milk and chili flakes. Turn heat up to 350 degrees. When bubbly add chicken and cool until it had browned. Turn chicken over and brown other side. This should take about 10 minutes (for both sides). Turn skillet down to 300 degrees cover and cook till done, approx. 30 minutes or until chicken is no longer pink. Be sure to check it and turn chicken over every few minutes. Remove chicken and add remaning can of Cream of Chciken soup. Cook until hot. If mixture is thick add a little milk, if mixture is thin cook down for about 5 minutes back on 350 degrees stirring constantly. Best served with mashed potatoes or rice and green beans.
Nikki's Zucchini Bread
This is courtesy of my friend Nikki. Her computer and dial up don't like the 360 pages so I'm adding a few of her recipes for her.
3 eggs
1 cup brown sugar
1 cup granulated sugar
1 cup oil
2 zucchini's grated (I just use 2 heaping cup fulls since my zucchini's come out larger than most)
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
Preheat the oven to 325 degrees. Beat the eggs until fluffy. Stir in the brown sugar, granulated sugar, oil, zucchini, and vanilla. In a seperate bowl combine the flour, cinnamon, baking powder, baking soda, and salt. Stir in the zucchini mixture until well mixed. Stir in the nuts. Pour into two well-greased 9x5 inch loaf pans. Bake for 1 hour. Cool 10 minutes before removing from the pan. Cool thoroughly before slicing. Makes 2 loaves.
3 eggs
1 cup brown sugar
1 cup granulated sugar
1 cup oil
2 zucchini's grated (I just use 2 heaping cup fulls since my zucchini's come out larger than most)
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
Preheat the oven to 325 degrees. Beat the eggs until fluffy. Stir in the brown sugar, granulated sugar, oil, zucchini, and vanilla. In a seperate bowl combine the flour, cinnamon, baking powder, baking soda, and salt. Stir in the zucchini mixture until well mixed. Stir in the nuts. Pour into two well-greased 9x5 inch loaf pans. Bake for 1 hour. Cool 10 minutes before removing from the pan. Cool thoroughly before slicing. Makes 2 loaves.
Guacamole
4 ripe avocados
1 lime, juiced
1/2 medium red onion, chopped
1 garlic clove, minced
1 vine-ripe tomato, diced
1 big handful fresh cilantro leaves, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
Kosher salt and freshly ground pepper
Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.
Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
1 lime, juiced
1/2 medium red onion, chopped
1 garlic clove, minced
1 vine-ripe tomato, diced
1 big handful fresh cilantro leaves, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
Kosher salt and freshly ground pepper
Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.
Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
Carne Asada Tacos
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups
Pico De Gallo:
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups
Pico De Gallo:
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Cream Cheese Potatoes
Ever think your mashed potatoes are rather bland ... this will fix them :D
2 1/2 pounds potatoes, peeled and cut into chunks
Salt
1/2 cup heavy cream (milk will work)
8 ounces cream cheese
1/2 large sweet onion, finely chopped and sauteed
2 tablespoons chopped fresh chives, optional
Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Sautee onions. Heat heavy cream, cream cheese over medium low heat until cream cheese melts into heavy cream and mixture begins to bubble, add in sauteed onions. Pour cream cheese mixture into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
2 1/2 pounds potatoes, peeled and cut into chunks
Salt
1/2 cup heavy cream (milk will work)
8 ounces cream cheese
1/2 large sweet onion, finely chopped and sauteed
2 tablespoons chopped fresh chives, optional
Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Sautee onions. Heat heavy cream, cream cheese over medium low heat until cream cheese melts into heavy cream and mixture begins to bubble, add in sauteed onions. Pour cream cheese mixture into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
Cheap yet Tender Beef
In this economy we need ways to make the cheaper pieces of meat be tasty.
YES it sound very strange when you read it but TRUST ME when I say the beef will turn out VERY tender and flavorful in the end ... at least mine did :P
2-4lb cheap roast (generally the 7 bone roasts work VERY well).
Poke holes throughout the roast.
Put garlic cloves and chunks of onion in the holes.
Place in an air tight container and cover with vinegar (cheap distilled or apple cider) for 24-48 hours. Take out of liquid, pat dry, sear until brown almost burnt on both sides in a heavy pan.
Place in a roasting dish. Then add 2c of VERY strong coffee and 2c water. Put in oven at 250 degrees for 4-6 hours. IF you desire a gravy remove the meat from the pan. In a sautee pan make a roux; then slowly add the juice to your roux. Constantly whisking. Salt and pepper gravy to your tastes then serve with the meat.
YES it sound very strange when you read it but TRUST ME when I say the beef will turn out VERY tender and flavorful in the end ... at least mine did :P
2-4lb cheap roast (generally the 7 bone roasts work VERY well).
Poke holes throughout the roast.
Put garlic cloves and chunks of onion in the holes.
Place in an air tight container and cover with vinegar (cheap distilled or apple cider) for 24-48 hours. Take out of liquid, pat dry, sear until brown almost burnt on both sides in a heavy pan.
Place in a roasting dish. Then add 2c of VERY strong coffee and 2c water. Put in oven at 250 degrees for 4-6 hours. IF you desire a gravy remove the meat from the pan. In a sautee pan make a roux; then slowly add the juice to your roux. Constantly whisking. Salt and pepper gravy to your tastes then serve with the meat.
Homemade Coleslaw with a bit of zing
1c mayonaise
1/4c sugar
dash of salt
1/2c cider vinegar
1/2t minced fresh dill or about 3T of dill pickle juice
1/2 head cabbage thinly sliced or about 5cups
Add first five ingredients together. Chill. Right before serving time add in the cabbage and enjoy.
1/4c sugar
dash of salt
1/2c cider vinegar
1/2t minced fresh dill or about 3T of dill pickle juice
1/2 head cabbage thinly sliced or about 5cups
Add first five ingredients together. Chill. Right before serving time add in the cabbage and enjoy.
Honey Mustard Salmon
3T your favorite mustard (I use reg yellow mustard)
2T honey
salt & pepper, to taste
4 salmon fillets with skin on
Preheat broiler.
In a small bowl, with a fork mix mustard, honey, salt and pepper, adjust to your tastes.
Place salmon, skin sides down, on a rack in the broiler pan. Spoon the mustard mixture over the fillets. Place the pan in the broiler 5-7 inches from the heat source and broil for approximately 8 minutes or until done. Do not turn the salmon over.
Serve with something light like your favorite salad.
2T honey
salt & pepper, to taste
4 salmon fillets with skin on
Preheat broiler.
In a small bowl, with a fork mix mustard, honey, salt and pepper, adjust to your tastes.
Place salmon, skin sides down, on a rack in the broiler pan. Spoon the mustard mixture over the fillets. Place the pan in the broiler 5-7 inches from the heat source and broil for approximately 8 minutes or until done. Do not turn the salmon over.
Serve with something light like your favorite salad.
Cream Cheese and Salmon Phyllo
1 pkg. Phyllo (Fillo) dough, in your grocers freezer section; thaw as per instructions on package)
8 oz. cream cheese
salt and pepper, dash of each
your favorite seasoning, a dash
1/4c melted butter
4 salmon fillets 4" x 2", no skin
Preheat over to 350 degrees.
Following Phyllo dough instructions bring out three layers, brush lightly with melted butter.
Place 1/4" cream cheese 4"x2" near edge of Phyllo dough. Place one salmon fillet on top of cream cheese. Season with salt, pepper and your favorite seasoning. Roll salmon and cream cheese in the Phyllo dough loosely, careful not to tear the dough. Make sure salmon is completely encased, remove excess, brush top with butter.
Place on a baking sheet. Repeat with the other three fillets. Bake for 30 minutes when complete eat!
8 oz. cream cheese
salt and pepper, dash of each
your favorite seasoning, a dash
1/4c melted butter
4 salmon fillets 4" x 2", no skin
Preheat over to 350 degrees.
Following Phyllo dough instructions bring out three layers, brush lightly with melted butter.
Place 1/4" cream cheese 4"x2" near edge of Phyllo dough. Place one salmon fillet on top of cream cheese. Season with salt, pepper and your favorite seasoning. Roll salmon and cream cheese in the Phyllo dough loosely, careful not to tear the dough. Make sure salmon is completely encased, remove excess, brush top with butter.
Place on a baking sheet. Repeat with the other three fillets. Bake for 30 minutes when complete eat!
Scallop Stir Fry
6 oz vermicelli
1T olive oil
1 lb asparagus, cut into 1" pieces
1 sm squash, cut into thin slices
3 green onions
1 lg clove garlic, minced
1 lb. sea scallops, halved
4T soy sauce
1t hot pepper sauce
1T sesame oil
2T fresh lime juice
Cook vermicelli in lightly salted boiling water according to package.
Meanwhile, heat olive oil in a wok or large skillet over high heat. Add asparagus, squash, onions and garlic. Stir fry for 2 minutes.
Add scallops; stir fry until scallops turn opaque.
Stir in other ingredients. Drain noodles, add them to the wok. Mix thoroughly and serve.
I lost my wok to Hurricane Katrina and haven't bought a new one and this recipe works just fine in a pan too :P
1T olive oil
1 lb asparagus, cut into 1" pieces
1 sm squash, cut into thin slices
3 green onions
1 lg clove garlic, minced
1 lb. sea scallops, halved
4T soy sauce
1t hot pepper sauce
1T sesame oil
2T fresh lime juice
Cook vermicelli in lightly salted boiling water according to package.
Meanwhile, heat olive oil in a wok or large skillet over high heat. Add asparagus, squash, onions and garlic. Stir fry for 2 minutes.
Add scallops; stir fry until scallops turn opaque.
Stir in other ingredients. Drain noodles, add them to the wok. Mix thoroughly and serve.
I lost my wok to Hurricane Katrina and haven't bought a new one and this recipe works just fine in a pan too :P
Sauteed Mushrooms in a Hot Crusty Pita
3 ounces butter
2 portobello mushrooms or 1/2 pound button mushrooms, sliced
1/2 cup heavy cream
4 slices bacon, cooked and crumbled
Salt and pepper
Packaged pita bread
Preheat the oven to 350 degrees F.
In a large skillet, melt the butter and saute the mushrooms until soft. Add the heavy cream and reduce liquid by half, until a thick consistency. Add the bacon, and season with salt and pepper.
To serve, heat the pita bread in the oven. Slit the pita bread down the center, stuff the pitas with the mushroom mixture, and serve hot.
2 portobello mushrooms or 1/2 pound button mushrooms, sliced
1/2 cup heavy cream
4 slices bacon, cooked and crumbled
Salt and pepper
Packaged pita bread
Preheat the oven to 350 degrees F.
In a large skillet, melt the butter and saute the mushrooms until soft. Add the heavy cream and reduce liquid by half, until a thick consistency. Add the bacon, and season with salt and pepper.
To serve, heat the pita bread in the oven. Slit the pita bread down the center, stuff the pitas with the mushroom mixture, and serve hot.
Tomatoe Galette with Roasted Garlic
1 pound tomatoes, stem ends trimmed
1 sheet puff pastry, defrosted if frozen
Roasted Garlic, recipe follows
1/2 cup olive oil
5 ounces cream cheese, softened
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chiffonade fresh basil leaves
Oil-cured black olives, pitted and halved
Balsamic vinegar
Preheat the oven to 400 degrees F.
Slice the tomatoes about 1/4-inch thick, lightly salt and spread on paper towels to drain while assembling the remaining ingredients, blotting occasionally with clean towels.
On a lightly floured surface, roll out the dough 1/16th-inch thick. Cut out a 12-inch round and place on a baking sheet lined with parchment paper. Place in the freezer for 15 minutes.
Over a small bowl, squeeze each head of garlic gently with your fingers to expel the cloves. Add the olive oil and stir with a rubber spatula to blend. Add the cream cheese, thyme, salt, and pepper and mix until smooth.
Remove the crust from the freezer and spread the bottom with the cream cheese mixture, leaving a 1-inch border. Blot the tomatoes dry and arrange in a concentric pattern over the tart. Fold the border over the edge of the tomatoes. Bake until the crust is golden and puffed, about 25 minutes. Remove from the oven and transfer to a platter.
Top with the fresh basil and olives, and drizzle with balsamic vinegar. Cut into wedges and serve.
Roasted Garlic Spread:
2 heads garlic
1 tablespoon extra-virgin olive oil
Salt
Freshly ground black pepper
Preheat the oven to 325 degrees F.
Line a small baking dish with aluminum foil.
Cut the top quarter from each head of garlic and place, cut side up, on the prepared dish. Drizzle with oil and season lightly with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze the cloves into an airtight container and refrigerate until ready to be used.
...More
1 sheet puff pastry, defrosted if frozen
Roasted Garlic, recipe follows
1/2 cup olive oil
5 ounces cream cheese, softened
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chiffonade fresh basil leaves
Oil-cured black olives, pitted and halved
Balsamic vinegar
Preheat the oven to 400 degrees F.
Slice the tomatoes about 1/4-inch thick, lightly salt and spread on paper towels to drain while assembling the remaining ingredients, blotting occasionally with clean towels.
On a lightly floured surface, roll out the dough 1/16th-inch thick. Cut out a 12-inch round and place on a baking sheet lined with parchment paper. Place in the freezer for 15 minutes.
Over a small bowl, squeeze each head of garlic gently with your fingers to expel the cloves. Add the olive oil and stir with a rubber spatula to blend. Add the cream cheese, thyme, salt, and pepper and mix until smooth.
Remove the crust from the freezer and spread the bottom with the cream cheese mixture, leaving a 1-inch border. Blot the tomatoes dry and arrange in a concentric pattern over the tart. Fold the border over the edge of the tomatoes. Bake until the crust is golden and puffed, about 25 minutes. Remove from the oven and transfer to a platter.
Top with the fresh basil and olives, and drizzle with balsamic vinegar. Cut into wedges and serve.
Roasted Garlic Spread:
2 heads garlic
1 tablespoon extra-virgin olive oil
Salt
Freshly ground black pepper
Preheat the oven to 325 degrees F.
Line a small baking dish with aluminum foil.
Cut the top quarter from each head of garlic and place, cut side up, on the prepared dish. Drizzle with oil and season lightly with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze the cloves into an airtight container and refrigerate until ready to be used.
...More
Roasted Stuffed Strawberries
12 extra-large strawberries (the bigger the better!)
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon sugar, optional
Spray whipping cream (the real kind in the can in the dairy section)
Cocoa powder, for garnishing
Preheat the oven to 400 degrees F.
Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon sugar, optional
Spray whipping cream (the real kind in the can in the dairy section)
Cocoa powder, for garnishing
Preheat the oven to 400 degrees F.
Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!
Asian Style BBQ Ribs
2 racks pork spareribs, 4lbs each, trimmed of excess fat
1/2 c Chinese five spice powder
Kosher salt and pepper
2T sesame seed, for garnish (optional)
Chopped fresh cilantro leaves and green onion (optional) for garnish
Teriyaki Glaze:
1c LOW SODIUM Soy Sauce (the LOW SODIUM is IMPORTANT)
1c grapefruit juice
1/4c hoisin sauce
1/4 c ketchup
3T rice vinegar
1/2 c brown sugar
1 fresh red chile, sliced down the side
2 cloves garlic, mashed
2 inches of fresh ginger, whacked open with the flat side of a knife
Preheat over to 300 degrees F
Rub the ribs all over with the five spice powder, season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan for 2 1/2 hours.
To prepare the glaze, in a pot combine the LOW SODIUM soy sauce, grapefruit juice, hoisin sauce, ketchup, rice vineger, brown sugar, chile, garlic and ginger over medium heat. Bring to a slow simmer and cook, stirring until thickened; about 40 minutes.
In the last 30 minutes of cooking, baste the ribs with the glaze on the top side and cook for another 10 minutes. Flip over and glaze the back side and cook for another 10 minutes. Again flip the ribs and glaze the top side again and finish the cooking for the last 10 minutes. When they are done, the pork will pull away from the bone and you will see about 1/2 inch of bone showing.
Let stand for a few minutes, cut apart, glaze with more sauce and serve.
1/2 c Chinese five spice powder
Kosher salt and pepper
2T sesame seed, for garnish (optional)
Chopped fresh cilantro leaves and green onion (optional) for garnish
Teriyaki Glaze:
1c LOW SODIUM Soy Sauce (the LOW SODIUM is IMPORTANT)
1c grapefruit juice
1/4c hoisin sauce
1/4 c ketchup
3T rice vinegar
1/2 c brown sugar
1 fresh red chile, sliced down the side
2 cloves garlic, mashed
2 inches of fresh ginger, whacked open with the flat side of a knife
Preheat over to 300 degrees F
Rub the ribs all over with the five spice powder, season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan for 2 1/2 hours.
To prepare the glaze, in a pot combine the LOW SODIUM soy sauce, grapefruit juice, hoisin sauce, ketchup, rice vineger, brown sugar, chile, garlic and ginger over medium heat. Bring to a slow simmer and cook, stirring until thickened; about 40 minutes.
In the last 30 minutes of cooking, baste the ribs with the glaze on the top side and cook for another 10 minutes. Flip over and glaze the back side and cook for another 10 minutes. Again flip the ribs and glaze the top side again and finish the cooking for the last 10 minutes. When they are done, the pork will pull away from the bone and you will see about 1/2 inch of bone showing.
Let stand for a few minutes, cut apart, glaze with more sauce and serve.
Simple Cheese Sauce
This sauce is really easy to make, comes out really smooth and creamy and is great anytime you need/want a cheese sauce.
3T Butter
3-4T Flour
Melt butter in a pot and add in the flour and stir until blended and a light golden color. You're basically making a roux.
2C milk (or whipping cream for a richer flavor)
Slowly add in the milk, whisking the entire time.
4c grated cheese (generally sharp cheddar but most cheeses will work so try your fav)
Slowly whisk in the cheese. Once completely melted add salt and pepper to taste and 1-2 drops of hot sauce. The hot sauce will bring out the flavor ... don't add too much unless you like your mac'n'cheese spicy!
3T Butter
3-4T Flour
Melt butter in a pot and add in the flour and stir until blended and a light golden color. You're basically making a roux.
2C milk (or whipping cream for a richer flavor)
Slowly add in the milk, whisking the entire time.
4c grated cheese (generally sharp cheddar but most cheeses will work so try your fav)
Slowly whisk in the cheese. Once completely melted add salt and pepper to taste and 1-2 drops of hot sauce. The hot sauce will bring out the flavor ... don't add too much unless you like your mac'n'cheese spicy!
Catfish Poboy
11/2 cups fresh lime juice
1/3 cup soy sauce
1/3 cup rice syrup (available in Asian markets), or honey
3 tablespoons vegetable oil
2 teaspoons sesame oil
2 tablespoons minced garlic
2 tablespoons minced ginger
3 cups grated peeled daikon radish
3 cups grated peeled carrots
2 long French bread baguettes, about 30-inches each
5 baked catfish fillets, recipe follows
1 cup fresh cilantro, stems trimmed
3 jalapeno or serrano chile peppers, thinly sliced
In a blender, mix the lime juice, soy sauce, rice syrup, vegetable and sesame oils, garlic, and ginger on high speed for 10 seconds.
In a bowl, combine the radishes and carrots with 1/2 cup of the lime juice mixture. Toss and refrigerate for 15 minutes.
Cut each baguette in half lengthwise without cutting all the way through. Scoop out about 1/2-inch of the soft dough inside both sides of the bread. Spread each side with the lime juice mixture and top with the baked catfish. Drain the shredded vegetables and arrange on top of the fish. Lay the cilantro and peppers over the vegetables. Cover with the top piece of bread, pressing down to seal. Slice each sandwich on the bias into 2-inch thick pieces, getting about 15 mini-sandwiches per baguette.
Baked Catfish:
5 catfish fillets, halved
2 teaspoons vegetable oil
1/3 cup soy sauce
1 tablespoon sesame oil
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon lime zest
Cayenne
Preheat oven to 400 degrees F. Rinse catfish under cold running water and pat dry. Lightly coat a large non-reactive baking dish with the vegetable oil and set aside. In a bowl, combine the soy sauce, sesame oil, ginger, garlic, lime zest, and cayenne, and stir well to mix. Lay the catfish in the prepared dish. Pour the soy sauce mixture over the fish to coat but not saturate. Cover and refrigerate for 30 minutes.
Bake until the fish is tender, opaque and starts to flake with a fork, about 20 minutes. Remove from the oven and let cool slightly before making the sandwiches.
If your diet limits bread intake ... try with a tortilla and make it a wrap.
1/3 cup soy sauce
1/3 cup rice syrup (available in Asian markets), or honey
3 tablespoons vegetable oil
2 teaspoons sesame oil
2 tablespoons minced garlic
2 tablespoons minced ginger
3 cups grated peeled daikon radish
3 cups grated peeled carrots
2 long French bread baguettes, about 30-inches each
5 baked catfish fillets, recipe follows
1 cup fresh cilantro, stems trimmed
3 jalapeno or serrano chile peppers, thinly sliced
In a blender, mix the lime juice, soy sauce, rice syrup, vegetable and sesame oils, garlic, and ginger on high speed for 10 seconds.
In a bowl, combine the radishes and carrots with 1/2 cup of the lime juice mixture. Toss and refrigerate for 15 minutes.
Cut each baguette in half lengthwise without cutting all the way through. Scoop out about 1/2-inch of the soft dough inside both sides of the bread. Spread each side with the lime juice mixture and top with the baked catfish. Drain the shredded vegetables and arrange on top of the fish. Lay the cilantro and peppers over the vegetables. Cover with the top piece of bread, pressing down to seal. Slice each sandwich on the bias into 2-inch thick pieces, getting about 15 mini-sandwiches per baguette.
Baked Catfish:
5 catfish fillets, halved
2 teaspoons vegetable oil
1/3 cup soy sauce
1 tablespoon sesame oil
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon lime zest
Cayenne
Preheat oven to 400 degrees F. Rinse catfish under cold running water and pat dry. Lightly coat a large non-reactive baking dish with the vegetable oil and set aside. In a bowl, combine the soy sauce, sesame oil, ginger, garlic, lime zest, and cayenne, and stir well to mix. Lay the catfish in the prepared dish. Pour the soy sauce mixture over the fish to coat but not saturate. Cover and refrigerate for 30 minutes.
Bake until the fish is tender, opaque and starts to flake with a fork, about 20 minutes. Remove from the oven and let cool slightly before making the sandwiches.
If your diet limits bread intake ... try with a tortilla and make it a wrap.
Roasted Red Pepper and Bacon Sauce
1 1/2 c jarred roasted red peppers, drained
2 lg vine ripe tomatoes, diced
1t oregano
1/2t cayenne papper
2T brown sugar
2T red wine vinegar
2T olive oil
10 slices bacon, chopped
1/2 medium onion, vidalia is best
2 garlic cloves, minced
1c heavy cream
salt and pepper, to taste
Your favorite pasta prepared according to the box directions. I generally use thin spaghetti.
Puree red peppers, oregano, cayenne, brown sugar, and vinegar in blender until just slightly chunky.
Sautee bacon in large skillet until crispy. Remove bacon to a paper towel leaving the grease behind. Add onion and cook until translucent. Add garlic and sautee about 1 minute. Add red pepper mixture, stir to blend. Add fresh tomatoes. Simmer for 10-15 minutes. Remove from heat and stir in cream and bacon. Add salt and pepper.
Toss the sauce over your favorite pasta. Delicious and easy.
2 lg vine ripe tomatoes, diced
1t oregano
1/2t cayenne papper
2T brown sugar
2T red wine vinegar
2T olive oil
10 slices bacon, chopped
1/2 medium onion, vidalia is best
2 garlic cloves, minced
1c heavy cream
salt and pepper, to taste
Your favorite pasta prepared according to the box directions. I generally use thin spaghetti.
Puree red peppers, oregano, cayenne, brown sugar, and vinegar in blender until just slightly chunky.
Sautee bacon in large skillet until crispy. Remove bacon to a paper towel leaving the grease behind. Add onion and cook until translucent. Add garlic and sautee about 1 minute. Add red pepper mixture, stir to blend. Add fresh tomatoes. Simmer for 10-15 minutes. Remove from heat and stir in cream and bacon. Add salt and pepper.
Toss the sauce over your favorite pasta. Delicious and easy.
Getting Started
We shall see if this is a safe place to post my recipes. I used to just keep them on my yahell profile but they kept rearranging their stupid site and messing them up every time. Then a couple of days ago two of them completely disappeared so I'm tired of messing with yahell. It might take me a few days to get them all transferred over here but at least then hopefully they won't get messed with anymore. Some are original recipes and some are just my favorites (from other people) that I want easy access to when I want to make them. Anyone who does end up reading this ... enjoy!
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