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.
Friday, July 29, 2011
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.
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