based on the popular comfort food Cream Chipped Beef, this is my take ont he lovingly adored recipe S.O.S. you can use any deli-sliced meat you want, hell, i've used shredded chicken/beef/pork before. I use white pepper for the bite, you can use black pepper if you dont have white. the cayenne adds a nice ninja kick. now, the completed product does look like crap, but is tastes so florking good.
The recipe:
Ingredients:
2 1/2 - 3 Tb butter
about 4 oz deli-sliced meat (ham, beef, turkey, whatever you like) sliced into ribbons or bits
3TBsp flour
1 loose TBsp broun sugar
sprinke to taste each of cayenne, white pepper, garlic
milk
2 slices of lightly buttered toast
Method:
1. in a decent size pan, melt the butter over medium heat.
2. sprinkle in the brown sugar and spices (you can do the spice part later if you like)
3. sprinkle in the flour and stir around.
4. titrate enough milk, while stirring, to get the texture you desire. the flour and heat will thicken the sauce.
5. distribute the yummy over your toast on a plate, and enjoy!!
Monday, December 5, 2011
Friday, December 2, 2011
Sticky(_(_) Buns
The ninja master of cinnamon raisin buns (and yes you can leave the raisins out lol). something yummy this way comes.
Ingredients
1 cup milk
½ cup sugar
1 tsp salt
½ cup butter or margarine
¼ cup warm water (110-115 deg f)
1 pkg yeast (.25 oz, or 2 ¼ tsp)
1 egg
4 or so cups flour
¼ cup melted butter, divided
½ cup packed brown sugar, divided
2 tsp cinnamon, divided
½ cup raisins, divided
1 recipe “sticky” coating (follows)
Method
1. Scald milk. Stir in the white sugar, salt and butter. Cool to lukewarm.
2. Measure out the warm water into a warm bowl, sprinkle the yeast in and stir till dissolved. (you can give it a couple minutes to proof if you want. )
3. Stir in the milk mixture, egg and half the flour (2 cups) and beat until smooth.
4. Add enough of the remaining flour to make a stiff dough.
5. Cover tightly with foil, and refrigerate for at minimum 2 hours.
6. When ready to shape, divide the dough in half.
7. Roll each half out on a floured surface to the dimentions of 9”x18” rectangle.
8. Brush with 2 Tbsp melted butter and sprinkle with ¼ cup brown sugar and 1 tsp cinnamon and ¼ cup raisins for each rectangle.
9. Roll up from the long side and slice into 1 ½ inch slices.
10. Place in a 9 inch square pan prepared with “sticky” coating.
11. Cover and let rise for 2 hours or so, till doubled in bulk.
12. Bake at 375 degrees F for 25 minutes.
Yield: 2 dozen
”sticky” Coating
Ingredients
1 Tbsp butter for each pan used (2Tbsp total if you put em all in one pan)
¼ cup packed brown sugar per pan (ditto on the double for one big pan)
2 Tbsp light corn syrup (again… ditto on one big pan)
Method
1. Get your head out of the gutter, it isn’t that kind of “sticky” coating… pervs.
2. Melt the butter in the pans.
3. Sprinkle with half the brown sugar per pan.
4. Stir in half the corn syrup per pan.
5. Insert buns and bake as denoted above
Ingredients
1 cup milk
½ cup sugar
1 tsp salt
½ cup butter or margarine
¼ cup warm water (110-115 deg f)
1 pkg yeast (.25 oz, or 2 ¼ tsp)
1 egg
4 or so cups flour
¼ cup melted butter, divided
½ cup packed brown sugar, divided
2 tsp cinnamon, divided
½ cup raisins, divided
1 recipe “sticky” coating (follows)
Method
1. Scald milk. Stir in the white sugar, salt and butter. Cool to lukewarm.
2. Measure out the warm water into a warm bowl, sprinkle the yeast in and stir till dissolved. (you can give it a couple minutes to proof if you want. )
3. Stir in the milk mixture, egg and half the flour (2 cups) and beat until smooth.
4. Add enough of the remaining flour to make a stiff dough.
5. Cover tightly with foil, and refrigerate for at minimum 2 hours.
6. When ready to shape, divide the dough in half.
7. Roll each half out on a floured surface to the dimentions of 9”x18” rectangle.
8. Brush with 2 Tbsp melted butter and sprinkle with ¼ cup brown sugar and 1 tsp cinnamon and ¼ cup raisins for each rectangle.
9. Roll up from the long side and slice into 1 ½ inch slices.
10. Place in a 9 inch square pan prepared with “sticky” coating.
11. Cover and let rise for 2 hours or so, till doubled in bulk.
12. Bake at 375 degrees F for 25 minutes.
Yield: 2 dozen
”sticky” Coating
Ingredients
1 Tbsp butter for each pan used (2Tbsp total if you put em all in one pan)
¼ cup packed brown sugar per pan (ditto on the double for one big pan)
2 Tbsp light corn syrup (again… ditto on one big pan)
Method
1. Get your head out of the gutter, it isn’t that kind of “sticky” coating… pervs.
2. Melt the butter in the pans.
3. Sprinkle with half the brown sugar per pan.
4. Stir in half the corn syrup per pan.
5. Insert buns and bake as denoted above
Tuesday, November 22, 2011
Blue-Eyed Cranberry Sauce
You like blueberries? You like home-made cranberry sauce? well this is the dish for you. Blueberries and cranberries go on a very saucy trip to your thanksgiving table. Will there be a sequel? only time will tell.
Ingredients
1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries
Method
1. Wash cranberries.
2. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst. (you will hear popping)
3. Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken.
4. Add the cinnamon, nutmeg and allspice. Mix well.
5. Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
6. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover.
7. Refrigerate until chilled.
Ingredients
1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries
Method
1. Wash cranberries.
2. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst. (you will hear popping)
3. Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken.
4. Add the cinnamon, nutmeg and allspice. Mix well.
5. Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
6. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover.
7. Refrigerate until chilled.
Legendary Cookies
chocolate chip, or whatever you want to put into them... I dont grind down the oats, because i like me some good oaty cookies. i have used mint choccie chips, cherry chips, butterscotch, peanutbutter, fruit pieces, anythign and everything and sanctus stercus they are good. cooking time gets tweaked every time, so just keep an eye on em. I pull em out early for max gooeyness. thanksgiving 2011 i am using an entire 12 ounce bag of andes mint chunks
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips (or any chip you prefer.)
4 ounces milk chocolate, grated (i have used dark... mmm mm)
1 1/2 cups chopped walnuts (optional)
Method
1. Preheat oven to 375 degrees F (190 degrees C).
2. Measure oats into a blender or food processor, and then blend to a fine powder. (again optional step) Set aside.
3. In a large bowl, cream together butter and sugars.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda.
6. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
7. Drop by rounded teaspoons onto ungreased cookie sheets.
8. Bake for 6 to 8 minutes in the preheated oven.
9. Let em sit for a minute or so, then remove to wax paper to cool. (basically i cover a large surface with wax paper and lay the cookies out. they cool down for plating) store in a container that is air-tight, like tupperware or something
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips (or any chip you prefer.)
4 ounces milk chocolate, grated (i have used dark... mmm mm)
1 1/2 cups chopped walnuts (optional)
Method
1. Preheat oven to 375 degrees F (190 degrees C).
2. Measure oats into a blender or food processor, and then blend to a fine powder. (again optional step) Set aside.
3. In a large bowl, cream together butter and sugars.
4. Beat in the eggs one at a time, then stir in the vanilla.
5. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda.
6. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
7. Drop by rounded teaspoons onto ungreased cookie sheets.
8. Bake for 6 to 8 minutes in the preheated oven.
9. Let em sit for a minute or so, then remove to wax paper to cool. (basically i cover a large surface with wax paper and lay the cookies out. they cool down for plating) store in a container that is air-tight, like tupperware or something
Sunday, November 13, 2011
orgasmic pumpkin cheesecake
Yes. this stuff is good. very good. If you smoke, you will need one after this, it is THAT good.
Ingredients:
1 can (15oz) pumpkin (not the pie mix)
1 (8oz) pkg cream cheese, cubed and softened
1/4 tsp vanilla extract
3 eggs
3/4 cups sugar
1/2 cup baking mix (like bisquick or jiffy)
1 1/2 tsp pumpkin pie spice
Method:
1. Preheat oven to 350 deg F
2. Grease a 9-inch pie plate
3. Combine all ingredients till blended (you can use a blender if you want)
4. Pour into pie plate
5. Bake 45 minutes or until kust puffed and center is "dry" (dont overbake it)
6. cool for an hour before putting in fridge for 3-hr or so to chill it slightly
7. serve with caramel topping or pecans if desired. store remains in fridge.
Ingredients:
1 can (15oz) pumpkin (not the pie mix)
1 (8oz) pkg cream cheese, cubed and softened
1/4 tsp vanilla extract
3 eggs
3/4 cups sugar
1/2 cup baking mix (like bisquick or jiffy)
1 1/2 tsp pumpkin pie spice
Method:
1. Preheat oven to 350 deg F
2. Grease a 9-inch pie plate
3. Combine all ingredients till blended (you can use a blender if you want)
4. Pour into pie plate
5. Bake 45 minutes or until kust puffed and center is "dry" (dont overbake it)
6. cool for an hour before putting in fridge for 3-hr or so to chill it slightly
7. serve with caramel topping or pecans if desired. store remains in fridge.
Another incarnation of Pimpin Pumpkin Pie
This one is even easier if you have a blender, but you can mix it by hand too. Enjoy!!
Ingredients
2 eggs
1 can (12 ounces) evaporated milk
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1/2 cup biscuit/baking mix
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice (ground allspice works too)
2 teaspoons pure vanilla extract
Whipped cream, optional
Method
1. In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth.
2. Pour into a greased 9-in. pie plate (dish will be full).
3. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean.
4. Serve with real whipped cream if desired.
Ingredients
2 eggs
1 can (12 ounces) evaporated milk
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1/2 cup biscuit/baking mix
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice (ground allspice works too)
2 teaspoons pure vanilla extract
Whipped cream, optional
Method
1. In a blender, combine the eggs, milk, pumpkin, sugar, biscuit mix, butter, allspice and vanilla. Cover and process until smooth.
2. Pour into a greased 9-in. pie plate (dish will be full).
3. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean.
4. Serve with real whipped cream if desired.
Pimpin' Pumpkin PIE
this pumpkin pimpin yumminess is crustless. kinda like a baked custard without the drama. it is very yummy and will surely bring a crowd.
Ingredients:
1 c. canned pumpkin (NOT pumpkin pie mix)
1/2 c baking mix (i use Jiffy or Bisquick)
1/2 c. white sugar
1 c. evaporated milk
1 Tbsp butter/margarine, softened
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
2 eggs
Method:
1. Preheat oven to 350 deg F
2. Grease a 9-inch pie plate
3. Combine all ingredients till blended
4. Pour into pie plate
5. Bake 35-45 minutes or until knife inserted int he center comes out clean.
6. cool for 30 minutes before putting in fridge for 3-hr or so to chill it slightly
7. serve with whipped cream (the real stuff) store remains in fridge.
Ingredients:
1 c. canned pumpkin (NOT pumpkin pie mix)
1/2 c baking mix (i use Jiffy or Bisquick)
1/2 c. white sugar
1 c. evaporated milk
1 Tbsp butter/margarine, softened
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
2 eggs
Method:
1. Preheat oven to 350 deg F
2. Grease a 9-inch pie plate
3. Combine all ingredients till blended
4. Pour into pie plate
5. Bake 35-45 minutes or until knife inserted int he center comes out clean.
6. cool for 30 minutes before putting in fridge for 3-hr or so to chill it slightly
7. serve with whipped cream (the real stuff) store remains in fridge.
Pumpernickel Rye
I LOVE me a good slice of pumpernickel, and i can NEVER EVER find it in any store... FAIL!!! so... just like so many steakhouses, here is a recipe that has proven most excellent!
Ingredients:
1 1/4 c. Warm Water (110-115 degrees F has to be pretty accurate for the yeast)
1 Tbsp vegetable Oil
1 1/2 Tbsp Molasses
1 1/2 c. Unbleached All-purpose Flour
1 c. Rye Flour
1/2 c. Whole Wheat Flour
1/4 c. Bread Flour
1 tsp salt
3 Tbsp dry Milk Powder
2 tsp instant coffee powder
2 Tbsp unsweetened cocoa powder (optional)
1 Tbsp caraway seed
1 1/2 tsp active dry yeast (this is not one of the packets...)
Methodology:
1. In a mixer bowl, add teh water, and dissolve the yeast, let it proof for a few minutes.
2. In a separate bowl, combine the other dry ingredients, and mix till uniform.
3. After the yeast proofs, turn on the mixer and add the molasses and the oil.
4. slowly add the dry ingredients, and mix until a soft and dense dough forms.
5. turn onto a floured surface and knead with floured hands until the dough is smooth and easier to squeeze.
6. place dough ball in a greased bowl, cover with a clean kitchen towel, and let rise in a warm, dry place for about an hour.
7. Punch the dough down, and turn onto a floured surface, roll out and shape into a loaf (i used the jelly-roll like shaping). and place in a greased 9x5 loaf pan. Cover and let rise for 1 hour.
8. Bake in a preheated 350 degree F oven for 45 minutes.
9. Cool on a wire rack out of the pan before serving. You will hear a thump when you tap the bottom of the loaf.
Enjoy!!
Ingredients:
1 1/4 c. Warm Water (110-115 degrees F has to be pretty accurate for the yeast)
1 Tbsp vegetable Oil
1 1/2 Tbsp Molasses
1 1/2 c. Unbleached All-purpose Flour
1 c. Rye Flour
1/2 c. Whole Wheat Flour
1/4 c. Bread Flour
1 tsp salt
3 Tbsp dry Milk Powder
2 tsp instant coffee powder
2 Tbsp unsweetened cocoa powder (optional)
1 Tbsp caraway seed
1 1/2 tsp active dry yeast (this is not one of the packets...)
Methodology:
1. In a mixer bowl, add teh water, and dissolve the yeast, let it proof for a few minutes.
2. In a separate bowl, combine the other dry ingredients, and mix till uniform.
3. After the yeast proofs, turn on the mixer and add the molasses and the oil.
4. slowly add the dry ingredients, and mix until a soft and dense dough forms.
5. turn onto a floured surface and knead with floured hands until the dough is smooth and easier to squeeze.
6. place dough ball in a greased bowl, cover with a clean kitchen towel, and let rise in a warm, dry place for about an hour.
7. Punch the dough down, and turn onto a floured surface, roll out and shape into a loaf (i used the jelly-roll like shaping). and place in a greased 9x5 loaf pan. Cover and let rise for 1 hour.
8. Bake in a preheated 350 degree F oven for 45 minutes.
9. Cool on a wire rack out of the pan before serving. You will hear a thump when you tap the bottom of the loaf.
Enjoy!!
Harvest Stuffing Bread
This is some good shtuff, if you ask me. you can add corn, or even cheese to give it a personal touch!
INGREDIENTS:
2 c. all-purpose flour
1 c. whole wheat flour
1 envelope RapidRise Yeast
1 tbsp sugar
2 tbsp Minced Onion
1 tbsp Parsley
1 1/2 tsp Poultry Seasoning
1 tsp salt
1 1/4 c. water
1 tbsp butter OR margarine
--
1 egg, beaten
1 tsp Minced Onion
1/2 tsp Celery Seed
Methodology:
1. Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, 2 tablespoons onions, parsley, poultry seasoning and salt in a large bowl. Heat water and butter until very warm (120 to 130 degrees F). Stir into flour mixture.
2. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining all-purpose flour to make stiff batter.
3. Cover and let rest 10 minutes. Turn batter into 9X5 loaf pan. Smooth top of dough in casserole with floured hands. Cover.
4. Let rise in warm, draft-free place until doubled in size, about 30 minutes. Brush beaten egg on loaf. Sprinkle with remaining onion and celery seed.
5. Bake at 375 degrees F for 35 minutes or until done.* Remove from pan; cool on wire rack.
INGREDIENTS:
2 c. all-purpose flour
1 c. whole wheat flour
1 envelope RapidRise Yeast
1 tbsp sugar
2 tbsp Minced Onion
1 tbsp Parsley
1 1/2 tsp Poultry Seasoning
1 tsp salt
1 1/4 c. water
1 tbsp butter OR margarine
--
1 egg, beaten
1 tsp Minced Onion
1/2 tsp Celery Seed
Methodology:
1. Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, 2 tablespoons onions, parsley, poultry seasoning and salt in a large bowl. Heat water and butter until very warm (120 to 130 degrees F). Stir into flour mixture.
2. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining all-purpose flour to make stiff batter.
3. Cover and let rest 10 minutes. Turn batter into 9X5 loaf pan. Smooth top of dough in casserole with floured hands. Cover.
4. Let rise in warm, draft-free place until doubled in size, about 30 minutes. Brush beaten egg on loaf. Sprinkle with remaining onion and celery seed.
5. Bake at 375 degrees F for 35 minutes or until done.* Remove from pan; cool on wire rack.
Red Velvet Cupcakes w/ Cream Cheese Frosting
these delectable yummies are perfect for any occasion! Very easy to make, andeven easier to eat!! if you wish, you can use another food coloring... I have done teal (mixing blue and green) purple and blue :D
Ingredients
2 ½ c. Flour
½ c. Cocoa Powder
1 tsp Baking Soda
½ tsp Salt
1 c. butter, softened
2 c. Sugar
4 eggs
1 c. sour cream
1/2 c. milk
1/2 to 1 oz. red food color
2 tsp vanilla extract
1 recipe cream cheese frosting (follows)
Methodology
1.Combine flour, cocoa, baking soda, and salt.
2.Beat butter and sugar together in large bowl on medium speed 5 minutes or until light and fluffy.
3.Beat in eggs, one at a time.
4.Mix sour cream, milk, food color, and vanilla.
5.GRADUALLY beat in flour mixture on low speed just until blended.
6.Spoon batter into paper-lined muffin cups, about 2/3 full.
7.Bake in preheated 350 degree F oven 20 – 25 minutes
8.Cool in pans 5 minutes
9.Remove from pans, cool completely, then frost
¬yield: 30
Vanilla Cream Cheese Frosting
Ingredients
1 pkg (8 oz) cream cheese, softened
4 Tbsp butter, softened
2 Tbsp sour cream
2 tsp vanilla extract
1 box (16 oz) confectioners sugar
Methodology
1.Beat cream cheese, butter, sour cream and vanilla until light and fluffy.
2.Gradually beat in confectioner's sugar on medium speed until smooth
Ingredients
2 ½ c. Flour
½ c. Cocoa Powder
1 tsp Baking Soda
½ tsp Salt
1 c. butter, softened
2 c. Sugar
4 eggs
1 c. sour cream
1/2 c. milk
1/2 to 1 oz. red food color
2 tsp vanilla extract
1 recipe cream cheese frosting (follows)
Methodology
1.Combine flour, cocoa, baking soda, and salt.
2.Beat butter and sugar together in large bowl on medium speed 5 minutes or until light and fluffy.
3.Beat in eggs, one at a time.
4.Mix sour cream, milk, food color, and vanilla.
5.GRADUALLY beat in flour mixture on low speed just until blended.
6.Spoon batter into paper-lined muffin cups, about 2/3 full.
7.Bake in preheated 350 degree F oven 20 – 25 minutes
8.Cool in pans 5 minutes
9.Remove from pans, cool completely, then frost
¬yield: 30
Vanilla Cream Cheese Frosting
Ingredients
1 pkg (8 oz) cream cheese, softened
4 Tbsp butter, softened
2 Tbsp sour cream
2 tsp vanilla extract
1 box (16 oz) confectioners sugar
Methodology
1.Beat cream cheese, butter, sour cream and vanilla until light and fluffy.
2.Gradually beat in confectioner's sugar on medium speed until smooth
Cheeseburger Pie
This is another of my comfort food faves. you can use ground turkey instead of beef, in fact i often use turkey. goooooood stuff.
Ingredients:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 tablespoons cold water
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 cup all-purpose flour
1/3 cup milk
2 cups shredded cheese, divided
Methodology:
1. Preheat oven to 425 degrees F (220 degrees C).
2. To Make Pat-in-Pan Pastry: In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans sides of bowl. Pat into bottom and sides of an 8 inch pie pan. Bake in preheated oven for 15 minutes.
3. To Make Filling: Crumble ground beef into a large skillet and saute over medium heat for 1 minute. Add onion and garlic. Continue to saute until onion is browned, about 10 minutes. Drain grease from mixture.
4. Sprinkle beef mixture with worchestershire sauce, 1/2 teaspoon salt and 1/4 cup flour. Stir in milk, and 1 cup shredded cheese. Spoon mixture into pastry shell.
5. Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.
Ingredients:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 tablespoons cold water
1 pound lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 cup all-purpose flour
1/3 cup milk
2 cups shredded cheese, divided
Methodology:
1. Preheat oven to 425 degrees F (220 degrees C).
2. To Make Pat-in-Pan Pastry: In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans sides of bowl. Pat into bottom and sides of an 8 inch pie pan. Bake in preheated oven for 15 minutes.
3. To Make Filling: Crumble ground beef into a large skillet and saute over medium heat for 1 minute. Add onion and garlic. Continue to saute until onion is browned, about 10 minutes. Drain grease from mixture.
4. Sprinkle beef mixture with worchestershire sauce, 1/2 teaspoon salt and 1/4 cup flour. Stir in milk, and 1 cup shredded cheese. Spoon mixture into pastry shell.
5. Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.
Friday, November 11, 2011
Ninja Stars
These sausage-filled wonton cups are so addicting, you will have to fight people off the pans when they come out, and between batches. they modify and double very easily!
Ingredients
1 pound bulk sausage
1 1/2 cups shredded Cheddar cheese (you can put any combination of cheeses...)
1 1/2 cups shredded Monterey Jack cheese
1 medium sweet red pepper, diced (you can use yellow, orange, white, purple peppers as well)
1 medium green pepper, diced
2 medium shallots, diced
1 (4 ounce) can chopped green chilies, drained (OPTIONAL)
1 (1 ounce) package ranch salad dressing/dip mix
1/2 cup or so of sour cream
48 wonton wrappers
Method:
0. Preheat oven to 350 deg F.
1. In a good-size pot/saucier, cook sausage until no longer pink; drain.
2. Add cheeses, peppers, chilies and dressing mix; mix well, add sour cream to get the texture that is pleasing. Set aside.
3. Spray muffin tins with non-stick cooking spray (like Pam)
4. press onto the bottom and up the sides of greased muffin cups.
5. Bake at 350 degrees F for 5 minutes or until golden brown.
6. Fill each with about a tablespoon or so (i just use one of the wider spoons from the drawer...) of the sausage mixture.
7. Bake for 5 minutes or until heated through. Serve warm.
MODS:
i have used a variety of different cheeses, and all forms of bell peppers in cooking this. I have also added a few pinches of garlic, cayenne, white pepper, paprika and other spiced depending on tastes. cayenne has a ninja kick to it, so be wise. I have also used green onions in this recipe. For teh ranch dip mix, there are a whole pile of different kinds out there... buttermilk is good, i usually double the recipe and use one harvest dill and one regular. the green onion and buttermilk ones are pretty badass too!!
Ingredients
1 pound bulk sausage
1 1/2 cups shredded Cheddar cheese (you can put any combination of cheeses...)
1 1/2 cups shredded Monterey Jack cheese
1 medium sweet red pepper, diced (you can use yellow, orange, white, purple peppers as well)
1 medium green pepper, diced
2 medium shallots, diced
1 (4 ounce) can chopped green chilies, drained (OPTIONAL)
1 (1 ounce) package ranch salad dressing/dip mix
1/2 cup or so of sour cream
48 wonton wrappers
Method:
0. Preheat oven to 350 deg F.
1. In a good-size pot/saucier, cook sausage until no longer pink; drain.
2. Add cheeses, peppers, chilies and dressing mix; mix well, add sour cream to get the texture that is pleasing. Set aside.
3. Spray muffin tins with non-stick cooking spray (like Pam)
4. press onto the bottom and up the sides of greased muffin cups.
5. Bake at 350 degrees F for 5 minutes or until golden brown.
6. Fill each with about a tablespoon or so (i just use one of the wider spoons from the drawer...) of the sausage mixture.
7. Bake for 5 minutes or until heated through. Serve warm.
MODS:
i have used a variety of different cheeses, and all forms of bell peppers in cooking this. I have also added a few pinches of garlic, cayenne, white pepper, paprika and other spiced depending on tastes. cayenne has a ninja kick to it, so be wise. I have also used green onions in this recipe. For teh ranch dip mix, there are a whole pile of different kinds out there... buttermilk is good, i usually double the recipe and use one harvest dill and one regular. the green onion and buttermilk ones are pretty badass too!!
Wednesday, November 9, 2011
Braided Squash Bread
Dont let the squash scare you.... you wont taste it!! it is an amazing flaky bread witht he texture of a delicate croissant. I added cheese to it. sharp cheddar works great in baking. Anyways, since i didnt have any butternut squash, i used an acorn squash and a sunrise squash. cut them in half, seed em, bake in a pan with water for 45-60 minutes, peel away the skin, and boom. you got your squash for this recipe.
Ingredients
1 (.25 ounce) package active dry yeast (or if you gave it in a jar, 2 1/4 tsp yeast)
2 tablespoons warm water (110 degrees F to 115 degrees F)
1 cup mashed, cooked butternut squash
1/3 cup warm milk (110 to 115 degrees F)
1/4 cup butter or margarine, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups all-purpose flour
GLAZE:
1 egg, beaten
1 tablespoon water
Method:
1. In a small bowl, dissolve yeast in water.
2. In a mixing bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 cups flour; mix well.
3. Add enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
6. Punch dough down. Divide into thirds; roll each third into a 18-in. rope.
7. Place on a greased baking sheet. Braid ropes together; pinch ends.
8. Cover and let rise until nearly doubled, about 30 minutes.
9. Combine glaze ingredients; brush over braid.
10. Bake at 350 degrees F for 20-25 minutes or until golden brown.
11. Remove from pan and cool on a wire rack.
Ingredients
1 (.25 ounce) package active dry yeast (or if you gave it in a jar, 2 1/4 tsp yeast)
2 tablespoons warm water (110 degrees F to 115 degrees F)
1 cup mashed, cooked butternut squash
1/3 cup warm milk (110 to 115 degrees F)
1/4 cup butter or margarine, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups all-purpose flour
GLAZE:
1 egg, beaten
1 tablespoon water
Method:
1. In a small bowl, dissolve yeast in water.
2. In a mixing bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 cups flour; mix well.
3. Add enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
6. Punch dough down. Divide into thirds; roll each third into a 18-in. rope.
7. Place on a greased baking sheet. Braid ropes together; pinch ends.
8. Cover and let rise until nearly doubled, about 30 minutes.
9. Combine glaze ingredients; brush over braid.
10. Bake at 350 degrees F for 20-25 minutes or until golden brown.
11. Remove from pan and cool on a wire rack.
Wednesday, October 26, 2011
Bacon-Wrapped Chicken Breasteses
i was craving bacon, and i love chicken, so i thought this sounded pretty yummy :-)
Bacon Wrapped Chicken Breasts:
ingredients:
chicken breasts
bacon
an egg
breadcrumbs
spices (i used a little italian seasoning, garlic and white pepper)
method:
0) in a bowl mix together the spices and breadcrumbs
1) rinse the chicken breasts
2) in a bowl, beat the egg with a few TB of water
3) wrap the chicken with a couple strips of bacon
4) dredge with egg, then douse in the breadcrumb/spices
5) place in a sprayed baking dish/pan
6) Bake in preheated oven at 400 degrees F for about 45 minutes or until juices run clear, and the chicken is not pink.
Bacon Wrapped Chicken Breasts:
ingredients:
chicken breasts
bacon
an egg
breadcrumbs
spices (i used a little italian seasoning, garlic and white pepper)
method:
0) in a bowl mix together the spices and breadcrumbs
1) rinse the chicken breasts
2) in a bowl, beat the egg with a few TB of water
3) wrap the chicken with a couple strips of bacon
4) dredge with egg, then douse in the breadcrumb/spices
5) place in a sprayed baking dish/pan
6) Bake in preheated oven at 400 degrees F for about 45 minutes or until juices run clear, and the chicken is not pink.
Wednesday, September 7, 2011
Joygasmic Chocolate Zucchini Cake
Nuts can be added to this awesome of a cake. Dont tell your kids it's zucchini, and they wont know the difference! the batter is very very fluid, but believe you me, it is sooooooo awesome when it bakes up all moist and fluffy. This is one of many awesome ways to use up some of the plethora of zucchini you have in your garden! For a single recipe, i used one Big-ass zucchini and scooped out the seeds before grating it by hand. (the fruit is about a foot and a few inches long to give you an idea)
Ingredients:
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.
3. Add the eggs and oil, mix well
4. Fold in the zucchini until evenly distributed.
5. Pour into the prepared pan.
6. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean.
7. Cool cake completely before frosting with your favorite frosting.
Ingredients:
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini
Method:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.
3. Add the eggs and oil, mix well
4. Fold in the zucchini until evenly distributed.
5. Pour into the prepared pan.
6. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean.
7. Cool cake completely before frosting with your favorite frosting.
Wednesday, August 10, 2011
Braided Egg Bread
This bread is visually stimulating as well as yummy. Generally you can just do the egg wash on top and not worry about any extra seasoning. you can do amny things to add flavor, or just leave it plain! i sometimes will shred up some cheese (like sharp cheddar or swiss) and mix it into the dough. ooooh it is sooooooo good. This does require some artistic technique, and you can braid the bread into a round if you wish :-) Be sure to be precise on ingredient measure, and water temperature when you proof the yeast.
Ingredients:
3 1/4 to 3 3/4 cups All-Purpose flour
1 TBsp sugar
1 package (1/4 oz.) active dry yeast -OR- 2 1/4 teaspoons yeast if you get the big bag or jar like i do
3/4 tsp salt
3/4 cup water
3 TBsp oil (I usually use canola or vegetable oil)
2 eggs
Topping:
1 egg
1 tsp water
parmesan cheese (optional)
dash of garlic (optional)
dash of Italian seasoning (optional)
dash of paprika (optional)
Modifications:
to the dough I add a couple dashes of garlic, basil, onion powder and a couple of tablespoons of tomato or pizza sauce.
Method:
1) In a large mixing bowl, combine 1 1/2 cups four, the sugar, yeast and salt (you can add the tomato and any other modification at this step ). In a pan, heat the water and oil to 120-130 degreed F. Add this to the dry ingredients along with the eggs. beat at medium speed for about 3 minutes. Slowly add in enough remaining flour until you get a soft dough. (I use the dough hook attachment for my kitchen-aid mixer for this task)
2) Turn onto a floured surface, knead until smooth and elastic. Place in a greased bowl, turning once to grease top. cover with a clean white towel and let sit in a warm place to rise until doubled, about 1 1/2 hours.
3) Punch dough down. turn again onto a lightly floured surface. cut one-third of the dough and set aside. divide the remaining dough into thirds and shape each piece into 13-inch ropes. place on a greased baking sheet and braid. pinch ends to seal.
4) divide the reserved dough into three pieces and shape into 14-inch ropes. braid the ropes and set this braid on top of the other one, pinching them together and tucking under. Cover once again and let rise until doubled.
5) Beat remaining egg with 1tsp water and brush over dough. Sprinkle with seasonings if desired. Bake at 375F for 15 minutes, then cover loosely with foil, and bake another 15 minutes. when done remove from pan and place on a wire rack to cool.
Ingredients:
3 1/4 to 3 3/4 cups All-Purpose flour
1 TBsp sugar
1 package (1/4 oz.) active dry yeast -OR- 2 1/4 teaspoons yeast if you get the big bag or jar like i do
3/4 tsp salt
3/4 cup water
3 TBsp oil (I usually use canola or vegetable oil)
2 eggs
Topping:
1 egg
1 tsp water
parmesan cheese (optional)
dash of garlic (optional)
dash of Italian seasoning (optional)
dash of paprika (optional)
Modifications:
to the dough I add a couple dashes of garlic, basil, onion powder and a couple of tablespoons of tomato or pizza sauce.
Method:
1) In a large mixing bowl, combine 1 1/2 cups four, the sugar, yeast and salt (you can add the tomato and any other modification at this step ). In a pan, heat the water and oil to 120-130 degreed F. Add this to the dry ingredients along with the eggs. beat at medium speed for about 3 minutes. Slowly add in enough remaining flour until you get a soft dough. (I use the dough hook attachment for my kitchen-aid mixer for this task)
2) Turn onto a floured surface, knead until smooth and elastic. Place in a greased bowl, turning once to grease top. cover with a clean white towel and let sit in a warm place to rise until doubled, about 1 1/2 hours.
3) Punch dough down. turn again onto a lightly floured surface. cut one-third of the dough and set aside. divide the remaining dough into thirds and shape each piece into 13-inch ropes. place on a greased baking sheet and braid. pinch ends to seal.
4) divide the reserved dough into three pieces and shape into 14-inch ropes. braid the ropes and set this braid on top of the other one, pinching them together and tucking under. Cover once again and let rise until doubled.
5) Beat remaining egg with 1tsp water and brush over dough. Sprinkle with seasonings if desired. Bake at 375F for 15 minutes, then cover loosely with foil, and bake another 15 minutes. when done remove from pan and place on a wire rack to cool.
Dark Chocolare Chip Pumpkin Cookies
Dont let the batter fool you.... these cookies do bake up nicely, and pretty cake-like. They are so good, you will be back for seconds or more in no time!!
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 cup butter, softened
1 cup sugar
2 eggs
1 (16 ounce) can 100% pure pumpkin
1 teaspoon vanilla extract
1 (12 ounce) bag 60% cacao chocolate chips (semisweet works too)
Methodology:
1.Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
2.Mix the flour, baking powder, baking soda, and pumpkin pie spice together in a mixing bowl.
3.Beat the butter and sugar together in a second mixing bowl until light and fluffy. Beat in the eggs, one at a time, until smooth and well blended. (I used my Kitchen Aid Mixer.. used the Whisk attachment for the butter to sugar, then switched to the regular mixing paddle for the rest. )Mix in the pumpkin and vanilla extract until smooth. Gradually add the flour mixture, stirring to make a smooth batter. Stir in the chocolate chips. Drop by tablespoon-sized spoonfuls on prepared cookie sheets.
4.Bake in preheated oven until edges are golden, 18 to 20 minutes. Cool briefly on the cookie sheet before transferring to wire racks to cool completely.
Yield: About two dozen or so… give or take
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 cup butter, softened
1 cup sugar
2 eggs
1 (16 ounce) can 100% pure pumpkin
1 teaspoon vanilla extract
1 (12 ounce) bag 60% cacao chocolate chips (semisweet works too)
Methodology:
1.Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
2.Mix the flour, baking powder, baking soda, and pumpkin pie spice together in a mixing bowl.
3.Beat the butter and sugar together in a second mixing bowl until light and fluffy. Beat in the eggs, one at a time, until smooth and well blended. (I used my Kitchen Aid Mixer.. used the Whisk attachment for the butter to sugar, then switched to the regular mixing paddle for the rest. )Mix in the pumpkin and vanilla extract until smooth. Gradually add the flour mixture, stirring to make a smooth batter. Stir in the chocolate chips. Drop by tablespoon-sized spoonfuls on prepared cookie sheets.
4.Bake in preheated oven until edges are golden, 18 to 20 minutes. Cool briefly on the cookie sheet before transferring to wire racks to cool completely.
Yield: About two dozen or so… give or take
White Bean Chicken Chili
This is the best chili in the known universe, Hands down. My hubby makes it on special ocassions and holy crap is it amazing!!! It has just the right bite, and the veggies are amazing! Canned tomatillos are hard to find, so we have used fresh ones.
Ingredients:
1/3 cup vegetable oil
2 3/4 pounds diced, cooked chicken meat
2 3/4 onion, chopped
5 1/4 cloves garlic, minced
2 3/4 (14.5 ounce) cans chicken broth
2 3/4 (18.75 ounce) cans tomatillos, drained and chopped
2 3/4 (16 ounce) cans diced tomatoes
2 3/4 (7 ounce) cans diced green chilies
1 1/4 teaspoons dried oregano
1 1/4 teaspoons ground coriander seed
3/4 teaspoon ground cumin
2 3/4 (15 ounce) cans white beans
5 1/4 ears fresh corn
salt to taste
Ground black pepper to taste
2 3/4 lime, sliced
Method:
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, and then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
4. Serve with these toppings for people to choose from: limes, cilantro, cheese, and avocado, sour cream, and tortilla chips, or fresh bread.
Ingredients:
1/3 cup vegetable oil
2 3/4 pounds diced, cooked chicken meat
2 3/4 onion, chopped
5 1/4 cloves garlic, minced
2 3/4 (14.5 ounce) cans chicken broth
2 3/4 (18.75 ounce) cans tomatillos, drained and chopped
2 3/4 (16 ounce) cans diced tomatoes
2 3/4 (7 ounce) cans diced green chilies
1 1/4 teaspoons dried oregano
1 1/4 teaspoons ground coriander seed
3/4 teaspoon ground cumin
2 3/4 (15 ounce) cans white beans
5 1/4 ears fresh corn
salt to taste
Ground black pepper to taste
2 3/4 lime, sliced
Method:
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, and then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
4. Serve with these toppings for people to choose from: limes, cilantro, cheese, and avocado, sour cream, and tortilla chips, or fresh bread.
Nothing like a lemon cream cheese pie for a tangy summer dessert. This one is very much like the Marie Callendar's pies. The work involved is worth the result... though, believe it or not... this is pretty easy to do.
Ingredients:
Crust
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg
Lemon Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter
Method:
Preheat oven to 350° F.
1. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
2. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
3. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
4. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
5. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.
Ingredients:
Crust
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg
Lemon Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter
Method:
Preheat oven to 350° F.
1. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
2. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
3. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
4. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
5. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.
Monday, August 8, 2011
Chicken Parmegiana
My hubby makes the best damn chicken parm ever. we always playw itht eh season in the breading. feel free to make your own special rub.
Ingredients:
1/2 cup dry bread crumbs
3 tablespoons grated Parmesan Cheese
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic powder ( I usually use a full teaspoon for each 4 servings, but I love garlic).
1/2 teaspoon salt
1/4 cup egg substitute
4 boneless skinless chicken breast halves
1 jar (26oz.) meatless spaghetti sauce ( I have used the Mushroom & Garlic sauce and it turned out really well.)
3/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
Method:
1) In a shallow bowl, combine the bread crumbs, grated parmesan cheese, Italian seasoning, garlic powder and salt. In another bowl, beat egg substitute. Dip chicken in egg substitute, and then roll in crumbs.
2) Place in a 13” x 9” x 2” baking dish coated with Nonstick cooking spray. Bake, uncovered, at 375 degrees for 10 minutes. Turn chicken, bake for 10 minutes.
3) Pour spaghetti sauce over chicken; bake for 5 minutes. Sprinkle with cheeses; bake 10 minutes longer or until chicken juices run clear.
Ingredients:
1/2 cup dry bread crumbs
3 tablespoons grated Parmesan Cheese
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic powder ( I usually use a full teaspoon for each 4 servings, but I love garlic).
1/2 teaspoon salt
1/4 cup egg substitute
4 boneless skinless chicken breast halves
1 jar (26oz.) meatless spaghetti sauce ( I have used the Mushroom & Garlic sauce and it turned out really well.)
3/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
Method:
1) In a shallow bowl, combine the bread crumbs, grated parmesan cheese, Italian seasoning, garlic powder and salt. In another bowl, beat egg substitute. Dip chicken in egg substitute, and then roll in crumbs.
2) Place in a 13” x 9” x 2” baking dish coated with Nonstick cooking spray. Bake, uncovered, at 375 degrees for 10 minutes. Turn chicken, bake for 10 minutes.
3) Pour spaghetti sauce over chicken; bake for 5 minutes. Sprinkle with cheeses; bake 10 minutes longer or until chicken juices run clear.
Ranch Dressing.... the good stuff
I like me some good ranch dressing. It goes well on alot of things, like baked taters, chicken, dredge for breaded chicken... fries... mm mm mm. Here is one for ya that goes well on allt he same stuff you crave it for.
2/3 cup sour cream (add more for thicker dressing or dip)
2/3 cup mayonnaise
2/3 cup buttermilk
1 teaspoon buttermilk ranch salad dressing mix
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon paprika (optional)
cayenne (optional)
season salt (optional)
1. Mix all ingredients well and chill for about an hour
2/3 cup sour cream (add more for thicker dressing or dip)
2/3 cup mayonnaise
2/3 cup buttermilk
1 teaspoon buttermilk ranch salad dressing mix
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon paprika (optional)
cayenne (optional)
season salt (optional)
1. Mix all ingredients well and chill for about an hour
One of the BEST Banana Bread Incarnations EVER!!!
Yet another incarnation in my repertoire of banana bread awesome. I sometimes will cut up an apple or a peach and throw it into the bananas as I mash em, strawberries work well too :-) You can also throw in chocolate chips of any variety, or nads… I mean nuts… recipe is easily doubled, and sure to be a fave for all those big banana fans out there. goes well with cream cheese or butter. Mmm mmm mmm, i do love me a big banana.
Ingredients
2c A.P. Flour
1 tsp baking powder
¼ tsp salt
½ c butter, softened
¾ c brown sugar
2 eggs
2- 1/3 c mashed banana (like 3-4 average naners)
Method
1. Prehead oven to 350 degrees F, grease a 9x5 loaf pan
2. In a decent size bowl, combine the flour, bakng soda, salt.
3. In another bowl, cream together sugar and butter.
4. Add the eggs, and the bananas.
5. Mix in the flour till all are combined. Don’t overmix.
6. Pour into the mightly loaf pan.
7. Bake 55-65 minutes or until a toothpick prodded in a few random spots comes out clean. If it browns too fast, cover with foil.
8. Cool in the pan for 10 minutes, then remove to a wire rack.
9. Enjoy…
Ingredients
2c A.P. Flour
1 tsp baking powder
¼ tsp salt
½ c butter, softened
¾ c brown sugar
2 eggs
2- 1/3 c mashed banana (like 3-4 average naners)
Method
1. Prehead oven to 350 degrees F, grease a 9x5 loaf pan
2. In a decent size bowl, combine the flour, bakng soda, salt.
3. In another bowl, cream together sugar and butter.
4. Add the eggs, and the bananas.
5. Mix in the flour till all are combined. Don’t overmix.
6. Pour into the mightly loaf pan.
7. Bake 55-65 minutes or until a toothpick prodded in a few random spots comes out clean. If it browns too fast, cover with foil.
8. Cool in the pan for 10 minutes, then remove to a wire rack.
9. Enjoy…
Sunday, August 7, 2011
Chicken Pot Pie!!!
I have used this recipe with left over potroast and with leftover turkey and veg. i sometimes doctor the crust a bit, depends on your tastes! enjoy!
Ingredients:
Crust
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Method:
1. Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
2. Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
3. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
4. Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
5. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Ingredients:
Crust
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Method:
1. Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
2. Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
3. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
4. Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
5. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Saturday, August 6, 2011
Peanut Butter Balls
Seriously, peanuts dont have- *THWAP* anyway.... they are kinda like bon bons. pretty damn good. enjoy!
Ingredients:
2 cups of creamy peanut butter
1 lb. box of confectioners sugar
3 pkgs. (6 oz. each) of semi-sweet chocolate chips
1/2 cup of margarine
3 cups of Rice Krispies
Method:
1. Melt the chocolate chips on top of a double boiler.
2. In a separate sauce pan, melt the peanut butter over low heat so it doesn't burn.
3. Add the margarine and mix together.
4. In a large bowl, combine the confectioner's sugar and Rice Krispies. Pour butter mixture over the cereal mix. Blend with hands and form into 1/2 inch balls. (Try to pack the balls tightly).
5. Dip the balls into melted chocolate chips and place the balls on a wax-covered cookie sheet.
6. Put the pan into the fridge for approximately one hour.
Ingredients:
2 cups of creamy peanut butter
1 lb. box of confectioners sugar
3 pkgs. (6 oz. each) of semi-sweet chocolate chips
1/2 cup of margarine
3 cups of Rice Krispies
Method:
1. Melt the chocolate chips on top of a double boiler.
2. In a separate sauce pan, melt the peanut butter over low heat so it doesn't burn.
3. Add the margarine and mix together.
4. In a large bowl, combine the confectioner's sugar and Rice Krispies. Pour butter mixture over the cereal mix. Blend with hands and form into 1/2 inch balls. (Try to pack the balls tightly).
5. Dip the balls into melted chocolate chips and place the balls on a wax-covered cookie sheet.
6. Put the pan into the fridge for approximately one hour.
Friday, July 29, 2011
Cranberry Relish
I love cranberries... and this relish is to die for. It has a nice kick to it, and goes well on biscuits and breads, and with turkey. Enjoy!
Ingredients:
2 large Navel Oranges
4 cup (1 lb) cranberries
2 unpared red apples, cored
2 cup sugar
Method:
1. Peel oranges, reserving half of one peel.
2. Chop oranges coarsely.
3. Wash cranberries, de-stem.
4. Place cranberries, apples and reserved peel through coarse blade of food chopper.
5. Add oranges & sugar, mix well
6. Refrigerate several hours, or overnight, before serving.
Ingredients:
2 large Navel Oranges
4 cup (1 lb) cranberries
2 unpared red apples, cored
2 cup sugar
Method:
1. Peel oranges, reserving half of one peel.
2. Chop oranges coarsely.
3. Wash cranberries, de-stem.
4. Place cranberries, apples and reserved peel through coarse blade of food chopper.
5. Add oranges & sugar, mix well
6. Refrigerate several hours, or overnight, before serving.
Baked Brussels Sprouts Au gratin
I love brussels sprouts. And this one is really nice :-) you can make your own cheese sauce instead of using the process stuff.
Ingredients:
1 cup boiling water
1 tsp salt
2 pkg (10oz size) frozen Brussels sprouts
½ cup process sharp-cheese spread
¼ cup butter or margarine
¼ cup packaged dry bread crumbs
1/3 cup chopped walnuts’
Method:
1. Preheat oven to 400 deg. F.
2. in Boiling, salted water, simmer sprouts, covered, for 4-5 minutes til fork-tender.
3. drain, pour into a greased casserole
4. Dot with cheese spread
5. melt butter in a small skillet, add bread crumbs and walnuts.. cook, stirring til lightly browned.
6. Sprinkle over sprouts, bake 10 minutes
Ingredients:
1 cup boiling water
1 tsp salt
2 pkg (10oz size) frozen Brussels sprouts
½ cup process sharp-cheese spread
¼ cup butter or margarine
¼ cup packaged dry bread crumbs
1/3 cup chopped walnuts’
Method:
1. Preheat oven to 400 deg. F.
2. in Boiling, salted water, simmer sprouts, covered, for 4-5 minutes til fork-tender.
3. drain, pour into a greased casserole
4. Dot with cheese spread
5. melt butter in a small skillet, add bread crumbs and walnuts.. cook, stirring til lightly browned.
6. Sprinkle over sprouts, bake 10 minutes
Creamy Chicken of Awesome
so damn good.... kinda like swedish meatballs, only it's chicken chunks. Serves amazingly over pasta or rice.
Ingredients:
½ lb or more of boneless chicken, chopped or sliced
1 small can Mushrooms
8 oz Light Sour Cream
Dash of Chives
1lb pasta (rigatoni , dumpling, penne) cooked to pkg specifications
method:
1. In a pot, cook the chicked thoroughly, in butter or oil. (you may add lemon pepper, garlic, nutmeg, s& P)
2. Remove chicken to a bowl.
3. Saute mushrooms in the pot you cooked the chicken in.
4. Turn off the heat and put chicken in with mushrooms, blend.
5. Stir in the sour cream and chives.
6. Serve over Pasta.
Ingredients:
½ lb or more of boneless chicken, chopped or sliced
1 small can Mushrooms
8 oz Light Sour Cream
Dash of Chives
1lb pasta (rigatoni , dumpling, penne) cooked to pkg specifications
method:
1. In a pot, cook the chicked thoroughly, in butter or oil. (you may add lemon pepper, garlic, nutmeg, s& P)
2. Remove chicken to a bowl.
3. Saute mushrooms in the pot you cooked the chicken in.
4. Turn off the heat and put chicken in with mushrooms, blend.
5. Stir in the sour cream and chives.
6. Serve over Pasta.
Sloppy Joes
Everyone loves this classic dish! I add a dash of mustard to the sauce, sometimes a little bbq. Oooooo it's sooo good.
Ingredients:
½ cup minced onion
½ cup chopped green pepper
2 Tbsp butter
1 ½ lb ground beef
½ cup mushrooms
2-4 Tbsp Chili sauce or Catsup
Salt to taste
Dash of mustard or bbq sauce
Method:
1. Saute onion and green pepper in the butter until tender.
2. Add the meat, cook until lightly browned, stiffing with a fork.
3. Add mushrooms, chili sauce/catsup, and seasoning.
4. Cook uncovered for five minutes.
5. Serve on lightly toasted buns/bread
Ingredients:
½ cup minced onion
½ cup chopped green pepper
2 Tbsp butter
1 ½ lb ground beef
½ cup mushrooms
2-4 Tbsp Chili sauce or Catsup
Salt to taste
Dash of mustard or bbq sauce
Method:
1. Saute onion and green pepper in the butter until tender.
2. Add the meat, cook until lightly browned, stiffing with a fork.
3. Add mushrooms, chili sauce/catsup, and seasoning.
4. Cook uncovered for five minutes.
5. Serve on lightly toasted buns/bread
Tamale Loaf
Dinner guests will be proclaimin OLE at this yummy loaf of absolute goodness. you can add more spice if you like it hot...
Ingredients
1 clove garlic, minced
1 TBsp Butter
½ lb ground beef
1 Tbsp salt
1 cup corn meal
2 eggs
1 can (8oz) tomato sauce
1 can (1lb) corn
1 Tbsp Chili powder
Preheat oven to 350
Method:
1. Brown garlic or a little minced onion in butter
2. Add meat and salt
3. Mix in remaining ingredients.
4. Bake in a loaf pan set in a pan of water 1 hour
Ingredients
1 clove garlic, minced
1 TBsp Butter
½ lb ground beef
1 Tbsp salt
1 cup corn meal
2 eggs
1 can (8oz) tomato sauce
1 can (1lb) corn
1 Tbsp Chili powder
Preheat oven to 350
Method:
1. Brown garlic or a little minced onion in butter
2. Add meat and salt
3. Mix in remaining ingredients.
4. Bake in a loaf pan set in a pan of water 1 hour
Chicken Montego
Of the many things that make ya go MMMMMMMMMMM.. Oh Baby YEAH.... this is another of those. Nothing too difficult, and is sure to please.
Ingredients:
3 Tbsp flour
1 tsp salt
1/8 tsb pepper
3 large chicken breasts, split
¼ cup shortening
4 oz spaghetti twists or elbow macaroni
1 can (4oz) button mushrooms, drained
1 can cream of celery soup
1 tsp marjoram
2 cup sour cream
1 can (1lb) peas, drained
Paprika
Preheat oven to 350
Method:
1. Mix flour and seasonings
2. Roll chicken in this mixture
3. brown in shortening, remove from pan
4. While chicken browns… Cook spaghetti
5. Brown the mushrooms in the chicken skillet.
6. Add soup and marjoram, stir until smooth
7. Add sour cream
8. Put spaghetti in a shallow casserole, add peas and ½ soup mixture, mix lightly.
9. Place chicken breasts on top and cover with remaining soup mixture
10. Cover and bake 45 minutes.
11. Remove cover and bake 15 minutes more
12. Sprinkle chicken with paprika and serve
Ingredients:
3 Tbsp flour
1 tsp salt
1/8 tsb pepper
3 large chicken breasts, split
¼ cup shortening
4 oz spaghetti twists or elbow macaroni
1 can (4oz) button mushrooms, drained
1 can cream of celery soup
1 tsp marjoram
2 cup sour cream
1 can (1lb) peas, drained
Paprika
Preheat oven to 350
Method:
1. Mix flour and seasonings
2. Roll chicken in this mixture
3. brown in shortening, remove from pan
4. While chicken browns… Cook spaghetti
5. Brown the mushrooms in the chicken skillet.
6. Add soup and marjoram, stir until smooth
7. Add sour cream
8. Put spaghetti in a shallow casserole, add peas and ½ soup mixture, mix lightly.
9. Place chicken breasts on top and cover with remaining soup mixture
10. Cover and bake 45 minutes.
11. Remove cover and bake 15 minutes more
12. Sprinkle chicken with paprika and serve
BBQ Sauce For Baking
i use it for baking. I mostly eyeball my ingredients depending on how much I'm making. Pretty good shtuff. :-) regular prepared mustard works too. I did make an incarnation of this with chinese hot mustard, and holy $#!t was it good!
Ingredients:
½ Tbsp Dijon Mustard
1 Tbsp Ketchup
½ Tbsp soy sauce
1 tbsp Maple Syrup
Method:
1. In a small bowl combine all ingredients. Adjust to taste.
2. blend well with spoon or wire wisk.
3. spread evenly over meat
This recipe covers one or two chicken breasts.
Ingredients:
½ Tbsp Dijon Mustard
1 Tbsp Ketchup
½ Tbsp soy sauce
1 tbsp Maple Syrup
Method:
1. In a small bowl combine all ingredients. Adjust to taste.
2. blend well with spoon or wire wisk.
3. spread evenly over meat
This recipe covers one or two chicken breasts.
Friday, July 22, 2011
Greek Chicken and Taters
I love Mediterranean food, especially Greek foods. Perhaps it is from my mom's history with Greek folkes, or what, but I have grown to absolutely love their culinary contrubution to the world of food. Garlic, believe it or not, has a long history of being really good for you. Sure, too much will make you smell funny, but in the right dose, it is absolutely great for fighting disease and for aiding n maintaining diabetes. Anyways, this recipe is one i absolutely love, and i hope you do too.
Ingredients:
1 3 1/2-pound chicken, quartered
6 russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise
4 large garlic cloves, halved
3/4 cup canned low-salt chicken broth
3/4 cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano, crumbled
Method:
1. Preheat oven to 375°F.
2. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over.
3. Whisk olive oil, lemon juice and oregano to combine.
4. Pour evenly over chicken and potatoes.
5. Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.
Ingredients:
1 3 1/2-pound chicken, quartered
6 russet potatoes (about 3 1/4 pounds), peeled, quartered, lengthwise
4 large garlic cloves, halved
3/4 cup canned low-salt chicken broth
3/4 cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano, crumbled
Method:
1. Preheat oven to 375°F.
2. Arrange chicken, potatoes and garlic in large roasting pan. Season with salt and pepper. Pour broth over.
3. Whisk olive oil, lemon juice and oregano to combine.
4. Pour evenly over chicken and potatoes.
5. Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.
An Incarnation Of Banana Bread
This is only one of the many incarnations of banana bread that will be shared. You can certainly add more bananas. It is a great way to make use of those ripening bananas you have sitting on the counter. You can also make muffins out of this batter. just use muffin tins and be sure to watch your cooking time! I dont put nuts in my banana bread... some folks do. So, i suppose if you must feel free to add them. Chocolate chips go in well too ;)
Ingredients:
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup white sugar
2 eggs (slightly beaten)
½ cup butter (melted)
3 ripe bananas (mashed)
Method:
1. Grease and flour a loaf pan. Pre-heat oven to 350F
2. In a medium bowl, whisk flour, baking soda, salt, and sugar
3. Blend in eggs, butter, and bananas. ( you can put nuts, raisins, apple bits or dates if you like, you can also toss in some white chocolate chips... I do that :-) )
4. pour mixture into prepared pan
5. Bake at 350F for about an hour or until a wooden toothpick stuck in the middle comes out clean.
6. let cool for some bits, and serve!!! Goes great with cream cheese!!
Ingredients:
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup white sugar
2 eggs (slightly beaten)
½ cup butter (melted)
3 ripe bananas (mashed)
Method:
1. Grease and flour a loaf pan. Pre-heat oven to 350F
2. In a medium bowl, whisk flour, baking soda, salt, and sugar
3. Blend in eggs, butter, and bananas. ( you can put nuts, raisins, apple bits or dates if you like, you can also toss in some white chocolate chips... I do that :-) )
4. pour mixture into prepared pan
5. Bake at 350F for about an hour or until a wooden toothpick stuck in the middle comes out clean.
6. let cool for some bits, and serve!!! Goes great with cream cheese!!
Kick In The (_(_) Orange PB Fudge
Orange extract is the secret to this gem of sweet sinful decadence. It is rather potent, resulting in a very rich peanut butter fudge. If you have peanut allergy, this is not for you.
Ingredients:
2 cups white sugar
3 Tbsp baking cocoa
½ cup water
1 cup peanut butter
½ - 1 tsp orange extract
Utensils needed:
1 mixing bowl
1 wire wisk
spoon and cup measures
pot ( as in a saucepan-like cooking device… not the plant)
loaf pan
Method:
1. Put on an apron.
2. In the pot, combine the water, cocoa, and sugar until thoroughly blended.
3. Dump Peanut butter into a mixing bowl
4. bring cocoa mixture to a boil, stirring constantly
5. turn off heat and dump the goop onto the peanut butter.
6. add the orange extract
7. mix thoroughly
8. pour mix into greased loaf pan
9. pop the pan into the freezer or fridge to set
10. ENJOY!!!
Ingredients:
2 cups white sugar
3 Tbsp baking cocoa
½ cup water
1 cup peanut butter
½ - 1 tsp orange extract
Utensils needed:
1 mixing bowl
1 wire wisk
spoon and cup measures
pot ( as in a saucepan-like cooking device… not the plant)
loaf pan
Method:
1. Put on an apron.
2. In the pot, combine the water, cocoa, and sugar until thoroughly blended.
3. Dump Peanut butter into a mixing bowl
4. bring cocoa mixture to a boil, stirring constantly
5. turn off heat and dump the goop onto the peanut butter.
6. add the orange extract
7. mix thoroughly
8. pour mix into greased loaf pan
9. pop the pan into the freezer or fridge to set
10. ENJOY!!!
Tuna Noodle Pseudo-Casserole
Now, the only reason this is pseudo is because we normally don't bake it after the ingredients are brought together. However, you may most certainly do the traditional casserole bake, and it will certainly add to the flavor. You can even add cheese, i know i do once in a while :-) I've used left-over chicken and turkey in place of the tuna. This is a fairly versatile dish.
Ingredients:
1 box of uncooked pasta (egg noodles, elbow macaroni, farfalle, or penne work best)
1 standard can of Cream of Mushroom Soup
1 standard can of Peas (or use frozen if you want, whateva)
1 can of Tuna, drained
½-1 cup shredded cheese (optional)
1 cup or massive handful or crushed chips (optional)
½ - 2/3 cup milk
Method:
1. Cook pasta as directed on the box. Al dente is best.
2. Drain all water and return pasta to pot.
3. Leave heat on low, and add soup. Thin it with milk to desired creaminess.
4. stir in Peas and tuna.
5. Add cheese if desired, stir well.
6. dump chips on top and BOOM you have a meal.
Ingredients:
1 box of uncooked pasta (egg noodles, elbow macaroni, farfalle, or penne work best)
1 standard can of Cream of Mushroom Soup
1 standard can of Peas (or use frozen if you want, whateva)
1 can of Tuna, drained
½-1 cup shredded cheese (optional)
1 cup or massive handful or crushed chips (optional)
½ - 2/3 cup milk
Method:
1. Cook pasta as directed on the box. Al dente is best.
2. Drain all water and return pasta to pot.
3. Leave heat on low, and add soup. Thin it with milk to desired creaminess.
4. stir in Peas and tuna.
5. Add cheese if desired, stir well.
6. dump chips on top and BOOM you have a meal.
An Incarnation of Pot Roast
There are many ways to do pot roast, as any good cook will tell ya. You can use the slow cooker, the oven, a dutch oven and cookin it the pioneers way. This recipe uses the oven method, and as always, it is adaptable to your dietary needs and tastes.
Ingredients:
1 pot roast (beef roast.. 1-3lb)
2-3 medium or large potatoes, peeled and quartered
5 carrots, peeled and cut
Oregano
Garlic
Salt
Pepper
Lemon-pepper
Italian seasoning
½ medium Onion (cut up)
Method:
1. Pre-heat oven to 375 F.
2. Lightly spray the bottom of a roasting pan with cooking spray. Place meat in pan.
3. Dust both sides of the meat with seasonings… lightly to taste.
4. Arrange veggies around meat in the pan and sprinkle them with a bit of pepper and some salt.
5. Pour about a cup or two of water into the pan to cover the bottom to about ½ - 1 inch deep.
6. Cover the pan and place in oven. Cooking time is anywhere between 1-3 hours. Be sure to watch it carefully so the meat doesn’t dry out and/or burn. Internal temp should be at least 165 degrees F. Juices will run clear.
7. When done, serve cut up with Hot buttered Egg noodles.
Ingredients:
1 pot roast (beef roast.. 1-3lb)
2-3 medium or large potatoes, peeled and quartered
5 carrots, peeled and cut
Oregano
Garlic
Salt
Pepper
Lemon-pepper
Italian seasoning
½ medium Onion (cut up)
Method:
1. Pre-heat oven to 375 F.
2. Lightly spray the bottom of a roasting pan with cooking spray. Place meat in pan.
3. Dust both sides of the meat with seasonings… lightly to taste.
4. Arrange veggies around meat in the pan and sprinkle them with a bit of pepper and some salt.
5. Pour about a cup or two of water into the pan to cover the bottom to about ½ - 1 inch deep.
6. Cover the pan and place in oven. Cooking time is anywhere between 1-3 hours. Be sure to watch it carefully so the meat doesn’t dry out and/or burn. Internal temp should be at least 165 degrees F. Juices will run clear.
7. When done, serve cut up with Hot buttered Egg noodles.
Thursday, July 21, 2011
Baked Macaroni With Chicken
This is another one my mom would cook often. it was quite the crowd-pleaser. Works well when you dont have a whole lotta time to prepare, but it is still home made.
Ingredients:
3 tbsp olive oil
1 ½ tbsp chopped garlic, or garlic powder
½ tsp each of salt and pepper
2 boneless chicken breasts
1 green pepper (chopped)
½ onion (chopped)
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 lb uncooked macaroni noodles (not elbows, the big long ones, or use spaghetti)
5oz shredded CoJack, or whatever cheese you like
1 16oz jar of spaghetti sauce
Method:
1. Marinate:
a. Combine olive oil, italian seasoning, garlic, salt, pepper in a baking dish, or a bowl.
b. Poke holes in the chicken breasts and place in the bowl.
c. Put the bowl in the icebox and marinate for 1 – 3 hours.
2. Preheat oven to 375F.
3. Take chicken out and cut into ½ inch bits.
4. Cook chicken in skillet with marinade till chicken is lightly browned and the
sauce is bubbly.
5. Stir in pepper, onion, broccoli and mushrooms. Simmer till veggies are tender, about 5 minutes or so.
6. While the veggies are cooking, bring a large pot of lightly salted water to a boil.
a. Add pasta and boil till al dente
b. Drain.
7. Return pasta to the pot and add chicken mixture and the spaghetti sauce. Stir.
8. Pour the stuff into a 9 X 13 baking dish and top with shredded cheese.
9. Bake in pre-heated oven (375) for 20 minutes or until cheese melts.
10. serve right away
Ingredients:
3 tbsp olive oil
1 ½ tbsp chopped garlic, or garlic powder
½ tsp each of salt and pepper
2 boneless chicken breasts
1 green pepper (chopped)
½ onion (chopped)
1 head broccoli, cut into florets
8 fresh mushrooms, sliced
1 lb uncooked macaroni noodles (not elbows, the big long ones, or use spaghetti)
5oz shredded CoJack, or whatever cheese you like
1 16oz jar of spaghetti sauce
Method:
1. Marinate:
a. Combine olive oil, italian seasoning, garlic, salt, pepper in a baking dish, or a bowl.
b. Poke holes in the chicken breasts and place in the bowl.
c. Put the bowl in the icebox and marinate for 1 – 3 hours.
2. Preheat oven to 375F.
3. Take chicken out and cut into ½ inch bits.
4. Cook chicken in skillet with marinade till chicken is lightly browned and the
sauce is bubbly.
5. Stir in pepper, onion, broccoli and mushrooms. Simmer till veggies are tender, about 5 minutes or so.
6. While the veggies are cooking, bring a large pot of lightly salted water to a boil.
a. Add pasta and boil till al dente
b. Drain.
7. Return pasta to the pot and add chicken mixture and the spaghetti sauce. Stir.
8. Pour the stuff into a 9 X 13 baking dish and top with shredded cheese.
9. Bake in pre-heated oven (375) for 20 minutes or until cheese melts.
10. serve right away
Dense, Custardy, Uber-Adaptable Cheesecake
This is what I like to label a base recipe. I say that because you can add fruits and other yumminess like chocolate and nuts, jam, oh yeah. I have had much success with using fruits and jams. This recipe does not use eggs. I have included a graham crust recipe. sometimes i add shavings of chocolate to the crust to give it a nice yummy twist.
Graham Cracker Crust:
Ingredients:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Method:
1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended .
2. Press mixture into an 8 or 9 inch pie plate.
3. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Cheesecake Filling:
Ingredients:
2 pkg. (8oz size) cream cheese
½ c sugar
½ tsp vanilla
1 ½ c white chocolate chips (or whatever flavour you wish)
1 ready-to-use, or home made graham cracker crust (plain works best, you can use oreo as well) 9 size
Method:
1. Pre-heat oven to 350 degrees F.
2. Cut cream cheese into quarters and put in large bowl. Dump in chocolate chips.
3. Soften both in the microwave for one and a half minutes (1:30).
4. Add sugar and vanilla.
5. Blend with hand mixer for a minute or so, untill smooth and custardy.
6. Pour mixture into the crust and smooth it out so it is even in the crust.
7. Bake for 35 to 40 minutes…CHECK IT REGULARLY. When it looks like it's rising, about ¼ inch above what it was, it’s done and ready to come out.
8. Put the cake into the icebox, fridge, whatever you call it, chill it for an hour or two before serving.
Graham Cracker Crust:
Ingredients:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Method:
1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended .
2. Press mixture into an 8 or 9 inch pie plate.
3. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Cheesecake Filling:
Ingredients:
2 pkg. (8oz size) cream cheese
½ c sugar
½ tsp vanilla
1 ½ c white chocolate chips (or whatever flavour you wish)
1 ready-to-use, or home made graham cracker crust (plain works best, you can use oreo as well) 9 size
Method:
1. Pre-heat oven to 350 degrees F.
2. Cut cream cheese into quarters and put in large bowl. Dump in chocolate chips.
3. Soften both in the microwave for one and a half minutes (1:30).
4. Add sugar and vanilla.
5. Blend with hand mixer for a minute or so, untill smooth and custardy.
6. Pour mixture into the crust and smooth it out so it is even in the crust.
7. Bake for 35 to 40 minutes…CHECK IT REGULARLY. When it looks like it's rising, about ¼ inch above what it was, it’s done and ready to come out.
8. Put the cake into the icebox, fridge, whatever you call it, chill it for an hour or two before serving.
Turkey Day Dinner Extravaganza!!
These recipes work great for any holiday, occasion, or big feast. Nothing is more impressive than a home cooked meal made from scratch, where friends and family can sit at table together and enjoy the true meaning of community similar to the communion shared between Jesus and the Apostles when they broke bread at The Last Supper. These recipes have peen passed along for generations in my family ( mom’s side). It gives me great joy to share it with some of my dearest friends so they can share it with their families. Makes for a great family activity, if cooking together, even with friends, is something people would find fun. This is how I bonded with my mom and dad. Anyway, happy cooking!! ☺ A side note: alot of this was eyeballing, feel free to adjust seasoning proportions to your specific tastes. Paprika gives a nice brown to the skin of the turkey. Bon Apetit!
The Almighty Stuffing:
Ingredients:
2 medium onions (diced fine)
½ - 1 green pepper (diced fine)
½ stalk celery (cut inlittle bits)
1 stick butter
¾ - 2 loaves bread (stale works best, any bread-like item like bagels, english muffins works too)
6 eggs beaten with ¾ c. milk
palmfull of oregano ( to taste)
1 Tbsp salt
1 tsp pepper
1 palmfull parsley flakes (optional)
1 big pot
Directions:
1. Melt the butter in the pot half way.
2. Just when the butter is nearly melted, toss it the veggies and simmer on medium-high till crisp. (The onion will take on a transparent appearance.)
3. Turn off the heat.
4. Tear up the bread into little bits, not too tiny, chunks. Mix into the goop as you go.
5. Dump in the milk/egg mixture and mix well. It’ll be hard to do… the bread is
thick.
6. Sprinkle in the oregano and salt and pepper… adjust to your taste.
7. Now the stuffing is ready to be stuffed into the bird… mwahahahahaaaa… now the fun begins. ☺
The Almighty Turkey!!!
These directions are geared to experience with preparing and cooking a 12-16lb bird…
Ingredients:
1 big turkey (12-20lb)
1 big roaster with lid
the stuffing
a big spoon
some tinfoil
½ stick- 1 stick melted butter
oregano, pepper, salt
turkey baster
friend to help stuff the bird ☺ ☺
Directions:
1. Pre-heat oven to 375 degrees F.
2. Wash your hands thoroughly.
3. Clean out the bird, run warm water through body cavity and neck flap.
4. Place a roasting rack or some equivalent in the bottom of the roasting pan
5. Stuff the neck flap of the turkey, have your buddy hold it closed with some foil.. it may ooze out…
6. Stand it on end and stuff the rest of the body cavity. As you reach the limit, close and secure the turkey’s legs and stuff it more.
7. Place the bird in the roaster
8. Wash your hands.
9. Pour 1-2 cups of water to cover the bottom of the pan to ½ inch minimum.
10. Pour the melted butter (1 minute in micro) over the turkey and stuffing… don’t miss the legs and wings.!! This gives crispy skin, and the brownness of the bird.
11. Sprinkle a little bit of oregano, pepper, and salt over the turkey.
12. Wash hands again.
13. Put the lid on the roaster… it can rest on the bird.
14. When oven is ready, put the bird in.
15. BE SURE TO CHECK HIM AT 45 MINUTES INTO THE CYCLE… add water if needed
16. BASTE TURKEY EVERY HOUR… add water as needed.
17. If you use electric oven.. check it often.
18. Turkey takes about 5 ½ - 6hr to cook. Use a meat thermometer to ensure doneness..
180 degrees internal temp is done. Check both breasts to make sure the temp is even.
19. Let the turkey rest before carving
The Almighty Mashed Potatoes
Ingredients:
Bunch of potatoes
1 pkg (8oz) cream cheese
½ - ¾ c. milk
pat of butter
pepper/salt
apron
Directions:
1. Put the apron on…
2. Peel, wash, and cut up the potatoes… they need to be small enough chunks to be mashed with hand mixer, or whatever you use.
3. Boil the potatoes 17 minutes, or until you can stab one and either a) it falls apart, or b) it slips off the fork easily, with gravity, on its own.
4. Drain the water from the potatoes.
5. Add the milk.
6. Soften the cream cheese (nuke it 20 sec) and put it in,
7. Blend with the hand mixer untill desired consistency.
8. Add in desired pepper and salt and the butter.
The Almighty Gravy
This is to be made AFTER the turkey is done and out of the oven.
Ingredients:
Turkey drippings
¼ c corn starch
1 c milk
cold water (if needed)
Directions:
1. With a turkey baster, get as much as the dripping juice from the bottom of the turkey pan as possible into a saucepan.
2. Turn heat on to medium.
3. Whisk in corn starch and blend thoroughly
4. Add the milk and mix it up.
5. Let it simmer, but DO NOT BOIL IT. Untill the gravy is as thick as you want it.
((Dessert is in a separate entry MWAHAHAHAHAHA))
The Almighty Stuffing:
Ingredients:
2 medium onions (diced fine)
½ - 1 green pepper (diced fine)
½ stalk celery (cut inlittle bits)
1 stick butter
¾ - 2 loaves bread (stale works best, any bread-like item like bagels, english muffins works too)
6 eggs beaten with ¾ c. milk
palmfull of oregano ( to taste)
1 Tbsp salt
1 tsp pepper
1 palmfull parsley flakes (optional)
1 big pot
Directions:
1. Melt the butter in the pot half way.
2. Just when the butter is nearly melted, toss it the veggies and simmer on medium-high till crisp. (The onion will take on a transparent appearance.)
3. Turn off the heat.
4. Tear up the bread into little bits, not too tiny, chunks. Mix into the goop as you go.
5. Dump in the milk/egg mixture and mix well. It’ll be hard to do… the bread is
thick.
6. Sprinkle in the oregano and salt and pepper… adjust to your taste.
7. Now the stuffing is ready to be stuffed into the bird… mwahahahahaaaa… now the fun begins. ☺
The Almighty Turkey!!!
These directions are geared to experience with preparing and cooking a 12-16lb bird…
Ingredients:
1 big turkey (12-20lb)
1 big roaster with lid
the stuffing
a big spoon
some tinfoil
½ stick- 1 stick melted butter
oregano, pepper, salt
turkey baster
friend to help stuff the bird ☺ ☺
Directions:
1. Pre-heat oven to 375 degrees F.
2. Wash your hands thoroughly.
3. Clean out the bird, run warm water through body cavity and neck flap.
4. Place a roasting rack or some equivalent in the bottom of the roasting pan
5. Stuff the neck flap of the turkey, have your buddy hold it closed with some foil.. it may ooze out…
6. Stand it on end and stuff the rest of the body cavity. As you reach the limit, close and secure the turkey’s legs and stuff it more.
7. Place the bird in the roaster
8. Wash your hands.
9. Pour 1-2 cups of water to cover the bottom of the pan to ½ inch minimum.
10. Pour the melted butter (1 minute in micro) over the turkey and stuffing… don’t miss the legs and wings.!! This gives crispy skin, and the brownness of the bird.
11. Sprinkle a little bit of oregano, pepper, and salt over the turkey.
12. Wash hands again.
13. Put the lid on the roaster… it can rest on the bird.
14. When oven is ready, put the bird in.
15. BE SURE TO CHECK HIM AT 45 MINUTES INTO THE CYCLE… add water if needed
16. BASTE TURKEY EVERY HOUR… add water as needed.
17. If you use electric oven.. check it often.
18. Turkey takes about 5 ½ - 6hr to cook. Use a meat thermometer to ensure doneness..
180 degrees internal temp is done. Check both breasts to make sure the temp is even.
19. Let the turkey rest before carving
The Almighty Mashed Potatoes
Ingredients:
Bunch of potatoes
1 pkg (8oz) cream cheese
½ - ¾ c. milk
pat of butter
pepper/salt
apron
Directions:
1. Put the apron on…
2. Peel, wash, and cut up the potatoes… they need to be small enough chunks to be mashed with hand mixer, or whatever you use.
3. Boil the potatoes 17 minutes, or until you can stab one and either a) it falls apart, or b) it slips off the fork easily, with gravity, on its own.
4. Drain the water from the potatoes.
5. Add the milk.
6. Soften the cream cheese (nuke it 20 sec) and put it in,
7. Blend with the hand mixer untill desired consistency.
8. Add in desired pepper and salt and the butter.
The Almighty Gravy
This is to be made AFTER the turkey is done and out of the oven.
Ingredients:
Turkey drippings
¼ c corn starch
1 c milk
cold water (if needed)
Directions:
1. With a turkey baster, get as much as the dripping juice from the bottom of the turkey pan as possible into a saucepan.
2. Turn heat on to medium.
3. Whisk in corn starch and blend thoroughly
4. Add the milk and mix it up.
5. Let it simmer, but DO NOT BOIL IT. Untill the gravy is as thick as you want it.
((Dessert is in a separate entry MWAHAHAHAHAHA))
Wednesday, July 20, 2011
Pizza balls!!!
Someone somewhere is saying pizzas dont have those.... I just know it. These are like meatballs, but they are baked, and yummy as hell. you can used ground turkey, lamb, chicken, whatever. They come out great with a variety of cheeses and yeah. they make great party snacks, Superbowl munchies, or toppers for pizza or pasta.
Ingredients:
1 lb ground italian sausage, or regular beef, or turkey
2 cups baking mix (Jiffy works best)
1 green pepper (chopped fine)
1 yellow onion (chopped fine)
1 16oz package of shredded mozzarella cheese
1 cup pizza sauce
1 cup water
Directions:
1. Pre-heat oven to 400F. Lightly grease a large baking sheet.
2. In a medium bowl, combine meat, baking mix, pepper, onion, cheese and pizza sauce.
3. Gradually add water until mix is at a consistency you can easily work with.
4. Roll into 1 inch balls.
5. Arrange balls on baking sheet and bake 20 minutes or until lightly browned.
6. Serve HOT.
Ingredients:
1 lb ground italian sausage, or regular beef, or turkey
2 cups baking mix (Jiffy works best)
1 green pepper (chopped fine)
1 yellow onion (chopped fine)
1 16oz package of shredded mozzarella cheese
1 cup pizza sauce
1 cup water
Directions:
1. Pre-heat oven to 400F. Lightly grease a large baking sheet.
2. In a medium bowl, combine meat, baking mix, pepper, onion, cheese and pizza sauce.
3. Gradually add water until mix is at a consistency you can easily work with.
4. Roll into 1 inch balls.
5. Arrange balls on baking sheet and bake 20 minutes or until lightly browned.
6. Serve HOT.
Scrumptious Sweet Potato Chili
Yes, friends, this is a somewhat vegetarian dish, easily adaptable to any taste. It does contain nuts (peanuts, people... ) so if you have an allergy, omit them. I cook alot of comfort foods, and this can easily be done in a slow cooker. I used the stovetop for this. Sweet potatoes are an amazingly versatile food if you like to cook. If you are up to the challenge, try this one for size! Like any chili, if you drink, beer is a good choice, nothign too dark. ;)
Ingredients:
2 TBsp Canola or Olive Oil
1 Medium Onion
2-3 Carrots, peeled and sliced (I love carrots)
1 Medium Green Pepper, seeded and chopped
1 Medium Red Pepper, seeded and chopped
2 Cloves garlic, minced (to taste, of course)
1 1/2 - 2 lbs Fresh Sweet Potatoes, Peeled and Cut into chunks
1 1/2 Cups Honey-Roasted Peanuts
1 Can (28oz) crushed tomatoes in Juice
1 can (6oz) tomato paste
1 - 2 cans (4oz) dices mild green chiles
2 - 4 Tbsp Chili Powder (to taste... :-P)
1 TBsp ground Cumin (to taste)
1 Tbsp Sugar
Directions:
1) using a big pot, heat the oil and saute the onion, carrots and peppers for about 8 minutes. (veggies will be slightly golden)
2) Toss in the garlic and saute , always stirring, till fragrant.
3) Stir in the rest of the ingredients and thoroughly.
4) Bring to a boil (you may wish ot add about one chiles can of water (4ox))
5) Reduce heat to low and simmer gently about 25-35 minutes, till the sweetpotatoes are just tender.
Ingredients:
2 TBsp Canola or Olive Oil
1 Medium Onion
2-3 Carrots, peeled and sliced (I love carrots)
1 Medium Green Pepper, seeded and chopped
1 Medium Red Pepper, seeded and chopped
2 Cloves garlic, minced (to taste, of course)
1 1/2 - 2 lbs Fresh Sweet Potatoes, Peeled and Cut into chunks
1 1/2 Cups Honey-Roasted Peanuts
1 Can (28oz) crushed tomatoes in Juice
1 can (6oz) tomato paste
1 - 2 cans (4oz) dices mild green chiles
2 - 4 Tbsp Chili Powder (to taste... :-P)
1 TBsp ground Cumin (to taste)
1 Tbsp Sugar
Directions:
1) using a big pot, heat the oil and saute the onion, carrots and peppers for about 8 minutes. (veggies will be slightly golden)
2) Toss in the garlic and saute , always stirring, till fragrant.
3) Stir in the rest of the ingredients and thoroughly.
4) Bring to a boil (you may wish ot add about one chiles can of water (4ox))
5) Reduce heat to low and simmer gently about 25-35 minutes, till the sweetpotatoes are just tender.
Pimpin Pumpkin Turkey Chili
I love pumpkin. In fact, I love all kinds of squash, be it spaghetti squash, butternut, acorn, hubbard... all of them are pretty damn good, if done properly. One of my faves is baked mini pumpkin stuffed with breakfast sausage, cheese and green onion. it is absolutely amazing. no doubt a recipe for it will be coming soon ;) For now, try this delicious incarnation of chili.
Ingredients:
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 Can corn
1Can black beans
1 can green chiles
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1 tsp cumin
1tsp coriander
2 TBsp OJ concentrate
1 ½ TBsp honey
2 bay leaves
2 C. tomato juice
¼ tsp red pepper flakes
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese (OPTIONAL)
1/2 cup sour cream (OPTIONAL)
Method:
1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender.
2. Stir in the turkey, and cook until evenly brown.
3. Drain, and mix in tomatoes and pumpkin, corn, beans and chiles.
4. Season with chili powder, pepper, and salt, cumin, coriander, OJ, honey bay leaves, red pepper flakes, and tomato juice
5. Reduce heat to low, cover, and simmer 20 minutes.
6. Stir occasionally
7. Serve topped with Cheddar cheese and sour cream which is optional.
Ingredients:
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 Can corn
1Can black beans
1 can green chiles
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1 tsp cumin
1tsp coriander
2 TBsp OJ concentrate
1 ½ TBsp honey
2 bay leaves
2 C. tomato juice
¼ tsp red pepper flakes
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese (OPTIONAL)
1/2 cup sour cream (OPTIONAL)
Method:
1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender.
2. Stir in the turkey, and cook until evenly brown.
3. Drain, and mix in tomatoes and pumpkin, corn, beans and chiles.
4. Season with chili powder, pepper, and salt, cumin, coriander, OJ, honey bay leaves, red pepper flakes, and tomato juice
5. Reduce heat to low, cover, and simmer 20 minutes.
6. Stir occasionally
7. Serve topped with Cheddar cheese and sour cream which is optional.
Apple-Cheese Bread
stumbled across this gem in a magazine, Good Housekeeping i think. Adapted it for what ingredients i had and it turned out to be positively orgasmic. When baking with cheese, I've found that sharp cheddar gives a nice bite to what you are cooking. This is one of those times.
Ingredients:
2 medium sweet/tart apples (I used honeycrisp)
3 cups all-purpose flour
1/2 cup sugar
2 Tbsp baking powder
3/4 tsp salt
1 whole egg, beaten
1 egg yolk, beaten
1 1/2 cups milk'
1/2 cup cooking oil
2 big handfuls of finely shredded sharp cheddar cheese, or cheese of your choice
Method:
1. In a large mixing bowl, combine flour, sugar, baking powder and salt.
2. In a medium bowl separate, combine the egg, egg yolk milk and oil. Add tot he flour mixture stir till moistened.
3. Fold in the apples and the cheese, blend well.
4. Divide the dough among TWO greased loaf pans.
5. Bake at 350 degreed Fahrenheit for about 35-40 minutes or till a toothpick poked in the center comes out clean. (bread top does not brown much)
6. Let cool about 10 minutes before serving.
7. Enjoy!!!
Ingredients:
2 medium sweet/tart apples (I used honeycrisp)
3 cups all-purpose flour
1/2 cup sugar
2 Tbsp baking powder
3/4 tsp salt
1 whole egg, beaten
1 egg yolk, beaten
1 1/2 cups milk'
1/2 cup cooking oil
2 big handfuls of finely shredded sharp cheddar cheese, or cheese of your choice
Method:
1. In a large mixing bowl, combine flour, sugar, baking powder and salt.
2. In a medium bowl separate, combine the egg, egg yolk milk and oil. Add tot he flour mixture stir till moistened.
3. Fold in the apples and the cheese, blend well.
4. Divide the dough among TWO greased loaf pans.
5. Bake at 350 degreed Fahrenheit for about 35-40 minutes or till a toothpick poked in the center comes out clean. (bread top does not brown much)
6. Let cool about 10 minutes before serving.
7. Enjoy!!!
Mother Lovin' Chop Suey
so, this is a recipe for chop suey i found in my moms pile of cookbooks and scraps. it is the same recipe she used for years. you can omit the straw mushrooms if you wish, they are very good, however. I often will add more stew meat and have sometimes used chopped green pepper in it as well. Bead molasses is a bit of a P.I.A. to find so regular molasses works just as well.
Ingredients
¼ cup cornstarch
1 tsp. bead molasses
1 tsp sugar
1 Tbsp soy sauce
Cold water
1 can straw mushrooms
1 can bean sprouts
2-4 Tbsp oil
1 lb + stew meat
1 onion, quartered
Celery, cut up (1-2 ribs will suffice)
2 cups boiling water
1 tsp chicken or beef boullion (or a cube)
1 can bamboo shoots
1 can water chestnuts
1 can baby corns
Chow mein noodles
White rice
Method:
1. Brown meat in 2 Tbsp oil until tender. Stir while browning.
2. Remove from pan, and then add 2 more Tbsp oil. Throw in onion and celery, stirring to coat.
3. Cover. Cooking on medium heat until crisp (but not soft)
4. Add 2 Cups boiling water, the boullion and the meat. Cover and cook on low heat until meat is very tender and the veggies are easy to chew. (approx. 15 min)
5. Meanwhile, in a cup, combine the cornstarch, bead molasses, sugar and soy sauce. After they are mixed well, fell the rest of te cup with cold water.
6. Mix well and add to the chop suey. Add the mushrooms, bean sprouts, bamboo shoots, water chestnuts and baby corns. Still well, but gently, until boiling & thick. (add more water if needed)
7. Serve over white rice, sprinkle with chow mein noodles.
Ingredients
¼ cup cornstarch
1 tsp. bead molasses
1 tsp sugar
1 Tbsp soy sauce
Cold water
1 can straw mushrooms
1 can bean sprouts
2-4 Tbsp oil
1 lb + stew meat
1 onion, quartered
Celery, cut up (1-2 ribs will suffice)
2 cups boiling water
1 tsp chicken or beef boullion (or a cube)
1 can bamboo shoots
1 can water chestnuts
1 can baby corns
Chow mein noodles
White rice
Method:
1. Brown meat in 2 Tbsp oil until tender. Stir while browning.
2. Remove from pan, and then add 2 more Tbsp oil. Throw in onion and celery, stirring to coat.
3. Cover. Cooking on medium heat until crisp (but not soft)
4. Add 2 Cups boiling water, the boullion and the meat. Cover and cook on low heat until meat is very tender and the veggies are easy to chew. (approx. 15 min)
5. Meanwhile, in a cup, combine the cornstarch, bead molasses, sugar and soy sauce. After they are mixed well, fell the rest of te cup with cold water.
6. Mix well and add to the chop suey. Add the mushrooms, bean sprouts, bamboo shoots, water chestnuts and baby corns. Still well, but gently, until boiling & thick. (add more water if needed)
7. Serve over white rice, sprinkle with chow mein noodles.
Subscribe to:
Posts (Atom)