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Chopped Beet Salad | - 1 beet leaves medium-s fresh, trimmed
- 2 hard boiled eggs diced
- 10 ounces spinach stems trimmed, leaves sliced thinly
- 1 gala apple medium, diced
- 1 cup blue cheese crumbled
- 1 1/2 tablespoons sherry vinegar
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon freshly ground black pepper
- 6 tablespoons walnut oil | - Preheat oven to 400 degree F. Wrap beet tightly with double layers of foil, place in baking sheet and roast in hot oven for about 1 hour, or until it's tender when pierced with a fork. Cool until warm in foil until ready to use.
- Make walnut oil vinaigrette: Blend together vinegar, mustard, salt, and pepper in a small bowl. Whisk in the oil in slow stream until it's well blended.
- Peel beet skin and diced beets. Divide and assemble diced beets with other salad ingredients in plates and drizzle dressing over salad and serve. | |
Whole Wheat Oatmeal Bread | - 1-1/4 cups water (70° to 80°)
- 2 tablespoons honey
- 2 tablespoons butter, softened
- 1-1/4 teaspoons salt
- 2 tablespoons nonfat dry milk powder
- 1-3/4 cups bread flour
- 1 cup whole wheat flour
- 1/3 cup quick-cooking oats
- 1-1/4 teaspoons active dry yeast | - In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). | |
Brown Stone Front Cake | - 2 c. sugar
- 1 c. Crisco
- 1 stick margarine
- 3 eggs
- 3 c. flour
- 1 tsp. vanilla
- 1 heaping Tbsp. cocoa, dissolved in 1/2 c. hot water
- 1 tsp. soda
- 2 tsp. baking powder, dissolved in 1 c. buttermilk | - Mix all ingredients together and pour into 3 greased and floured pans.
- Bake at 350° for 30 minutes. | |
Chilled Cucumber Soup With Spicy Salsa | - 5 cups peeled cubed cucumbers
- 1 cup chicken or 1 cup vegetable broth
- 14 cup scallion, pieces green part only, cut in one-inch lengths
- 2 tablespoons firmly packed cilantro leaves
- 12 small garlic clove, minced
- 1 12 cups buttermilk
- salt
- 12 cup tomatoes, wedges
- 1 jalapeno pepper, seeded (unseeded if you like it spicier)
- 1 tablespoon sliced scallion (White and light green parts)
- 1 tablespoon fresh limes or 1 tablespoon lemon juice
- salt | - Place cucumber through garlic in a blender or food processor, process until smooth.
- Stir in the buttermilk and salt to taste.
- Chill at least 1 hour, remembering to taste for seasoning before serving.
- Salsa: Place all salsa ingredients in a blender or food processor and pulse until finely chopped.
- Serve the soup in individual bowls, topped with dollops of the salsa. | |
Pimento Cheese Spread | - 1/2 lb. cheese (I use Cheddar)
- 1 small can evaporated milk
- 1 c. pimentos, chopped
- salt to taste
- paprika to taste | - Grate or grind cheese and pimentos.
- Add milk, salt and paprika.
- Melt slowly by heating in double boiler, stirring occasionally.
- Remove from heat as soon as melted or mixture will become stringy.
- Cool and store in refrigerator.
- Will keep a month. | |
Basic Meat Sauce Recipe | - 2 lbs. lean grnd beef
- 2 med. onions, diced
- 2 c. minced celery
- 1 lg. green pepper, minced
- 3 tbsp. salad oil
- 3 (15 ounce.) cans tomato sauce
- 1 (6 ounce.) can tomato paste
- 1/4 pound mushrooms, washed and sliced
- 2 cloves garlic, chopped
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon oregano
- 1/4 teaspoon paprika | - In large skillet, saute/fry onions, celery, green pepper, and garlic in salad oil till clear and somewhat golden brown in color.
- In Dutch oven, brown grnd beef well; drain off excess grease.
- Add in sauteed mix, seasonings, tomato sauce, tomato paste, and mushrooms.
- Simmer over low heat for 20-30 min, stirring occasionally.
- Serve over cooked pasta, or possibly use in lasagna or possibly chili. | |
Carrot, Parsnip, And Honey-Roasted Onion Pie | - 1 13/16 cups carrots sliced diagonally
- 7 ounces parsnip cut in sticks
- 1 1/4 cups onions cut in quarters
- 1 tablespoon honey
- 1 teaspoon salt
- 2 11/16 tablespoons olive oil
- 7 3/4 ounces spelt flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 egg whisked
- 4 tablespoons hot water
- 5/8 cup plain greek yogurt
- 2/3 cup cheddar cheese | - Start by preparing the vegetables and preheating the oven to 400°F.
- Mix the carrots, parsnips, and onions in a baking dish.
- Add honey, salt, and olive oil, and stir until vegetables are thoroughly coated.
- Bake for 30 minutes.
- Remove from the oven, and let sit for 10 minutes.
- Meanwhile, prepare the dough.
- Mix the flour, baking powder, and salt in a bowl.
- Make a well in the middle of the mixture, and add the olive oil, egg, and water.
- Knead all ingredients together by hand until you get a soft dough.
- On a lightly floured surface, knead for a few more minutes.
- The dough should be soft but not sticky.
- If it is sticky, add a little more flour, and knead again.
- Roll out the dough to be 3 millimeters thick, then transfer it to a greased round cake pan with a removable bottom, or a pie pan.
- Do not cut off the excess dough.
- Mix the yogurt with the grated cheese and spread on the bottom of the pan.
- Spread the roasted vegetables on top, and cut off the excess dough around the rim.
- Bake at 360°F for about 30 minutes.
- Serve warm or cold. | |
Fudge Candy | - 1/2 c. cocoa
- 3 c. sugar
- 1/8 tsp. salt
- 1 1/2 c. milk
- 4 1/2 Tbsp. margarine
- 1 tsp. vanilla
- 1/2 c. peanut butter | - Mix cocoa, sugar, salt and milk; bring to a boil.
- Reduce heat to medium.
- Cook until a soft ball forms when dropped in cold water or stir a little in a small amount of peanut butter until it becomes hard.
- Remove from heat and stir in margarine, peanut butter and vanilla.
- Add pecans, if desired.
- Mix well and pour on wax paper (use a cut open paper bag under the wax paper).
- Let cool and cut into squares. | |
Wine cheese spread | - 1/2 cup dry white wine. Use one you you would drink!
- 1 tbsp dried dill
- 1 packages Knorr's vegetable recipe mix
- 1 clove garlic, minced fine
- 1 8 oz block of cream cheese, softened
- 2 cup freshly grated parmesan cheese | - Mix the vegetable mix and dill with the wine.
- Let sit for one hour.
- This re-hydrates the dehydrated vegetables in the mix.
- Mix the cream cheese, parmesan cheese, and garlic.
- Mix well.
- That's it!
- Serve with crackers.
- Delicious!
- (: | |
Icebox Cake | - 1 angel food cake, homemade or bought
- 1 large pkg. instant pudding, chocolate or other flavor
- 2 pkg. Dream Whip
- 2 Skor candy bars, broken in pieces | - In a large bowl or serving dish, layer the bottom with 1/3 of the angel food cake, broken up.
- Prepare pudding, then spread 1/3 of it on top of cake pieces.
- Prepare Dream Whip, spread 1/3 of it on pudding.
- Next, add 1/3 candy pieces.
- Repeat these layers 2 more times. | |
Jalisco Flower | - Ice
- 3/4 ounce St-Germain elderflower liqueur
- 1/2 ounce reposado tequila
- 1 ounce fresh Ruby Red grapefruit juice
- 4 ounces chilled Prosecco | - Fill a cocktail shaker with ice.
- Add the St-Germain, tequila and grapefruit juice and shake well.
- Strain into a chilled flute and stir in the Prosecco. | |
Vegetarian Stuffed Peppers | - 6 large sweet peppers
- 2 cups cooked brown rice
- 3 small tomatoes, chopped
- 1 cup frozen corn, thawed
- 1 small sweet onion, chopped
- 13 cup canned red beans, rinsed and drained
- 13 cup canned black beans, rinsed and drained
- 34 cup cubed monterey jack cheese
- 1 (4 1/4 ounce) canchopped ripe olives
- 4 fresh basil leaves, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 12 teaspoon pepper
- 34 cup meatless spaghetti sauce
- 12 cup water
- 4 tablespoons grated parmesan cheese, divided | - Cut tops off peppers and remove seeds; set aside.
- In a large bowl, combine the rice, tomatoes, corn, onion and beans.
- Stir in the Monterey Jack cheese, olives, basil, garlic, salt and pepper.
- Spoon into peppers.
- Combine spaghetti sauce and water; pour half into an oval 5-qt.
- slow cooker.
- Add the stuffed peppers.
- Top with remaining sauce.
- Sprinkle with 2 tablespoons Parmesan cheese.
- Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through.
- Sprinkle with remaining Parmesan cheese.
- Yield: 6 servings. | |
Salsa | - 8 c. tomatoes, chopped
- 2 c. green peppers, chopped
- 2 c. onions, chopped
- 2 Tbsp. sugar
- 2 Tbsp. brown sugar
- 1/2 c. vinegar
- 4 hot peppers (jalapenos), chopped fine
- 4 tsp. salt
- 1 small can tomato paste | - Cook all ingredients together until desired thickness.
- Add onions the last 1/2 hour.
- Can. | |
Sweet Blueberry Muffins | - 1 egg
- 1/2 c. milk
- 1/4 c. liquid shortening
- 1 1/2 c. flour (unsifted)
- 5/8 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. fresh, canned or frozen blueberries, drained | - Beat egg in bowl and stir in milk and shortening.
- Combine dry ingredients and quickly mix with the liquid mixture until the flour is moistened.
- Do not overmix; the batter will be lumpy. Fold in blueberries.
- Line muffin tins with paper liners and fill each 2/3 full.
- Bake in a preheated 400° oven for 20 to 25 minutes until golden brown.
- Remove from oven and immediately remove from pans to cool. | |
Fresh Herb Sauce | - 1 bunch Parsley (approx 30-40 grams)
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, chopped
- 1 teaspoon sugar
- 1 pinch salt
- 1 pinch dried chilli flakes (optional) | - Put all the ingredients into a jug and blend with a hand held blender. Alternatively blend in a liquidizer. Taste and adjust, you made need a splash more vinegar or pinch of sugar or salt. | |
Salted Peanut Oatmeal Cookies Recipe | - 1 c. white sugar
- 1 c. brown sugar
- 1 c. butter or possibly shortening
- 3 Large eggs
- 1 teaspoon vanilla
- 1 1/2 c. salted peanuts
- 1 1/2 c. flour
- 1 teaspoon baking soda
- 1 teaspoon baking pwdr
- 3 c. oatmeal | - Drop by spoon onto cookie sheet.
- Bake at 350 degrees for 15-20 min.
- Very good. | |
Sauerbraten | - 3 lb. beef roast (round)
- 1/2 c. vinegar
- 1/2 c. water
- 1 c. sliced onion
- 2 bay leaves
- 3 whole cloves
- 1 tsp. salt
- 1/8 tsp. pepper
- 4 Tbsp. fat
- 1 c. water | - Place beef in bowl.
- Combine next 7 ingredients and blend. Pour over meat.
- Marinate 24 hours.
- Melt fat in a heavy skillet or Dutch oven.
- Add meat.
- Brown thoroughly.
- Add water to meat liquid and pour over meat.
- Cover.
- Simmer over low heat 3 hours or until meat is tender.
- Remove meat.
- Make gravy from juices in pan. | |
Barbeque Hamburg | - 2 lb. ground beef
- onions and celery
- 1 (12 oz.) jar Heinz chili sauce
- 1 c. ketchup
- 1 c. mustard
- 1 Tbsp. butter
- salt and pepper to taste
- dab of open pit | - Saute ground beef, onion and celery,
- Add chili sauce, ketchup, mustard, and butter.
- Salt and pepper to taste and dab of open pit. | |
Low-Fat Brownies | - 1 pkg. brownie mix (Martha White family pack)
- 1/2 c. water
- 1/4 c. egg substitute
- 1/2 c. applesauce | - Cook in a glass pan for 30 to 35 minutes. | |
Lemon Barbecue Sauce | - 1/2 cup lemon juice
- 2/3 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 cup brown sugar
- 1 clove garlic, minced | - Combine all ingredients and use to baste your favorite meat when grilling- great on spareribs! | |
Pineapple Cookies | - 1 c. shortening
- 1 c. white sugar
- 1 c. crushed pineapple with juice
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 c. brown sugar
- 2 eggs
- 1 tsp. vanilla
- 4 c. flour
- 1/2 tsp. baking soda
- 1 c. chopped nuts | - Cream the shortening and sugar.
- Add eggs.
- Add pineapple and vanilla.
- Sift flour, baking powder, soda and salt; add to creamed mixture.
- Add nuts.
- Drop by teaspoonfuls onto greased cookie sheet.
- Bake 10 minutes or until done at 375°. | |
Chocolate Caramel Brownies | - 14 oz. caramels
- 1/3 c. evaporated milk
- 1 pkg. German chocolate cake mix
- 1/3 c. evaporated milk
- 3/4 c. softened margarine
- 1 pkg. chocolate chips | - Combine and melt in a double boiler the caramels and 1/3 cup evaporated milk.
- Stir constantly until melted. | |
Cocktail Cracker Surprise | - 1/3 c. safflower oil
- 1 small pkg. dry Ranch dressing
- 1 box Ritz Bits
- 1 tsp. garlic powder
- 2 tsp. dill weed, chopped | - Mix dry ingredients and pour over box of Ritz Bits in large bowl.
- Stir well.
- Allow to set for an hour or two.
- Can be used immediately or will keep well in the freezer for later use.
- Used as a munchie. | |
Beef-And-Brussels Sprouts Stir-Fry | - 1/2 pound flank steak
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons peanut oil, divided
- 1/2 cup beef broth or water
- 1 tablespoon light brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons fresh lime juice
- 1/2 teaspoon cornstarch
- 12 ounces fresh Brussels sprouts, trimmed and halved
- 1 red jalapeno or red serrano pepper, sliced
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, thinly sliced
- 1/4 cup chopped fresh mint
- Hot cooked rice | - Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.
- Stir-fry steak, in 2 batches, in 1 Tbsp. hot oil in a large cast-iron or stainless-steel skillet over high heat 2 to 3 minutes or until meat is no longer pink. Transfer to a plate, and wipe skillet clean.
- Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
- Stir-fry Brussels sprouts in remaining 1 Tbsp. hot oil over high heat 2 minutes or until lightly browned. Add jalapeno pepper, ginger, and garlic, and stir-fry 1 minute. Pour soy sauce mixture over Brussels sprouts, and bring mixture to a boil. Cook, stirring often, 3 to 4 minutes or until sprouts are tender. Stir in mint and steak. Serve over rice. | |
Patatas Bravas (vegan) | - 400 grams new potatoes
- 2 clove garlic, smashed and peeled
- 4 tbsp extra virgin olive oil
- 1/2 cup tomato puree/tomato paste
- 1/2 tbsp maple syrup
- 3/4 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tbsp white vinegar
- 1/4 tsp sea salt | - Scrub the potatoes under cold water and cut any bigger ones in half
- Bring a large pot of water to the boil
- Gently warm half of the olive oil in a small fry pan and add the garlic.
- Allow it to infuse the oil over a very gentle heat for at least five minutes, then scoop the garlic out and discard it
- Into the oil, again on a low heat, stir in the tomato puree/paste, cayenne, paprika, maple syrup, vinegar and salt and stir it until it has all combined with the oil.
- Taste and adjust to taste.
- Remove the sauce to a small bowl and allow to cool.
- Boil the potatoes for 15 minutes or until tender, then drain and allow to cool.
- Heat the other 2 tbsp of oil in a large saute pan, and add the potatoes.
- Fry the potatoes until crisp and deeply golden, remove onto a plate with kitchen paper on it, sprinkle with a good pinch of sea salt and serve them with the tomato sauce, either on the side for dipping or poured all over the top. | |
Creamed Coconut Rice With Caramel Bananas | - 1 cup arborio rice
- 2 cups milk
- 1 can (14 oz) coconut milk
- 1/2 cup sugar
- 1 None vanilla bean, split lengthwise and seeds removed
- None None Coconut cream, to serve
- None None FOR THE CARAMEL BANANAS
- 1/2 cup sugar
- 4 tbsp (1/2 stick) butter, chopped
- 2 None ripe bananas, sliced
- 2 tbsp rum | - Rinse rice in a sieve under cold running water, until water runs clear.
- Place rice, milk, coconut milk, sugar and vanilla seeds in a medium saucepan on medium heat. Bring to a boil, stirring. Reduce heat to very low; simmer, 30-35 mins, until tender and creamy. Stir occasionally to prevent sticking.
- For the caramel bananas, place sugar in a medium nonstick skillet on medium heat. Stir until melted and caramel in color. Stir in butter. Add bananas in single layer and cook 1-2 mins. Turn and cook for a further minute. Add rum and toss bananas to coat.
- Serve rice in bowls topped with bananas and coconut cream. | |
Mom'S Hungarian Goulash With Egg Noodles(6 To 8 Servings) | - 1 lb. lean round or chuck steak
- 1 large or 2 medium onions
- 1 lb. sliced fresh mushrooms (optional)
- 6 slices bacon (optional)
- 1/2 or more c. sour cream
- 1 pkg. thick/wide (goulash) egg noodles
- poppy seed or paprika (optional)
- 1 c. red wine
- 1 c. water
- 1/4 c. ketchup
- 1/8 c. brown sugar
- 3 Tbsp. Worcestershire sauce
- 1/4 tsp. dry mustard
- 1 tsp. paprika (more if desired)
- 1 tsp. cider vinegar
- 1 tsp. salt and pepper | - Fry bacon in Dutch oven; drain and crumble bacon and set aside. Saute chopped onion in bacon drippings; drain on paper towels. Brown meat cut up into 1-inch cubes in grease and drain excess off. Add wine, water, ketchup, brown sugar, Worcestershire and vinegar over meat into the pot; then add spices of dry mustard, paprika, salt and pepper.
- Cover tightly and cook over low heat 2 to 2 1/2 hours or cook in crock-pot 8 hours.
- Fifteen to twenty minutes before serving, boil the noodles in another pot; drain and save. Add 1/2 cup sour cream (or more if desired).
- Serve in 2 bowls. Sprinkle poppy seed over noodles with melted butter (optional); combine on plates as served and toss to coat. | |
Sausage-Cheese Balls | - 3 1/2 c. biscuit mix
- 1 lb. hot bulk sausage (Southern Belle)
- 10 oz. extra sharp Cheddar cheese (Coon brand) | - Mix bulk sausage with packed biscuit mix.
- Melt cheese in top of double boiler.
- Add cheese to sausage mixture and stir to make an even blend of ingredients.
- Make into tiny balls and freeze. Thaw when ready to bake on ungreased baking sheet in a hot 400° oven about 10 minutes or until golden brown.
- Serve piping hot. Yields 100 to 150 balls. | |
Hamburg Soup | - 1 1\2 lb. Ground Beef
- 1 medium Onion, chopped
- 3 tbsp. Margarine
- 1 can 28 oz. Tomatoes
- 4 cubes Beef Bouillon
- 4 medium Carrots, peeled and quartered
- 6 Sprigs Parsley
- 20 oz. Water
- 1 Bay Leaf
- 4 Celery Tops
- 1 tsp. Salt
- 1\2 tsp. Thyme | - Par boil carrots. Brown beef, drain. In large pot, saute onions in margarine until onions are soft. Add beef and mix. Add remaining ingredients, Cover and cook over medium heat for 45 min. | |
Quiche Nicoise | - 1/4 cup onions
- 2 tablespoons olive oil
- 2 pounds tomatoes peeled, seeded and diced
- 2 each garlic cloves minced
- 3 large eggs
- 8 each anchovy fillets
- 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 3 tablespoons parsley leaves minced
- 1 teaspoon paprika
- 1 pinch cayenne pepper | - SAUTE ONION IN OLIVE OIL until softened.
- Add garlic and saute another 2 minutes.
- Add tomatoes, 1/2 teaspoon herbes de Provence.
- Cover and simmer 10 minutes.
- Uncover and simmer 10 minutes more.
- Remove from heat and add the eggs beaten with anchovies, oil, tomato paste, parsley, paprika and cayenne.
- Pour into prepared shell and top with olives, grated cheese and little oil. | |
Salsa de Pinon (Pine Nut Sauce) | - 3/4 cup pine nuts, toasted and cooled
- 3 hardcooked egg yolks
- 2 tablespoons caper juice
- 2 tablespoons capers
- 1 cup half and half
- Sea salt, to taste
- Freshly ground black pepper, to taste | - In a blender, combine the pine nuts, egg yolks, caper juice, capers, and half and half.
- Blend until smooth.
- Season with salt and pepper. | |
Nectarine-Amaretto Sour Recipe | - 1 ripe nectarine, pitted and cut into sixths
- 1 ounce Rich Simple Syrup
- 1/2 ounce freshly squeezed lemon juice
- 2 ounces amaretto
- 1 ounce freshly squeezed lemon juice
- 1 ounce nectarine puree
- 1 large egg white
- Ice
- Dash orange bitters | - Combine nectarine, simple syrup, and lemon juice in a blender and puree until smooth.
- Use immediately or transfer to a container with a tightfitting lid and refrigerate for up to 2 days.
- Combine amaretto, lemon juice, nectarine puree, and egg white in a cocktail shaker filled with ice.
- Shake vigorously until very chilled, about 30 seconds.
- Strain into a chilled cocktail glass and top with bitters. | |
Sweetheart Fudge Pie | - 1/2 cup butter or margarine, softened
- 3/4 cup firmly packed brown sugar
- 3 large eggs
- 2 cups (12 ounces) semisweet chocolate morsels, melted
- 2 teaspoons instant coffee granules
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 cup coarsely chopped walnuts or pecans
- 1 unbaked Basic Pastry shell | - Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, coffee granules, and vanilla. Stir in flour and walnuts. Pour into pastry shell.
- Bake at 375° for 25 minutes; cool completely. Chill. | |
Lemon Bar Cookies | - 1 (15 oz.) can sweetened condensed milk
- 1/2 c. lemon juice
- 1 tsp. grated lemon rind
- 1 1/2 c. flour
- 1 tsp. baking powder
- 1 tsp. salt
- 2/3 c. butter or margarine
- 1 c. dark brown sugar
- 1 c. oatmeal | - Mix milk with lemon juice and rind.
- Set aside.
- Mix flour, baking powder, salt, butter or margarine, sugar and oatmeal.
- Pat mixture in bottom of 9 x 11-inch pan, saving 1/3 mixture for top. Pat firmly.
- Pour lemon/condensed milk mixture over cookie mixture.
- Pat remaining crumbs on top firmly.
- Bake at 350° for 1 hour.
- Cut into squares when cool.
- Decorate with cherry bits. Store in airtight tin in refrigerator. | |
Hidden Treasure Cookies (Egg-Less And Milk-Less) | - 1/2 cups Cocoa Powder
- 1 cup Sugar
- 1/4 cups Vegetable Oil
- 2 whole Egg Replacers (recipe Follows)
- 1 teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoons Salt
- 1/4 cups Powdered Sugar
- 12 whole Large Marshmallows, Cut In 4 Pieces | - In medium bowl, mix cocoa, sugar and oil. Beat in the egg replacer; stir in vanilla. Combine flour, baking powder and salt. Stir into cocoa mixture. Cover and chill 4 hours (or put in the freezer for about 30 minutes).
- Preheat oven to 350. Lightly grease cookie sheet. Roll dough into 1-inch balls. Using your finger, poke a hole into the ball and place 2 marshmallow pieces inside. Form dough back into a ball, making sure marshmallow is completely covered; coat with powdered sugar.
- Bake in preheated oven for 10-12 minutes. Leave on cookie sheet for 1 minute and then transfer to a wire rack or brown paper.
- EGG REPLACER
- 1 egg = 2 TBSP water + 1 TBSP oil + 2 tsp baking powder
- Make sure you mix these together before adding to the recipe (don't just throw them all into the batter - they must be mixed together first). | |
Chicken Piccata | - 4 boneless skinless chicken breast halves
- 12 cup all-purpose flour
- salt and pepper
- 3 tablespoons olive oil
- 34 cup chicken broth
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers, drained
- 3 tablespoons butter | - Trim the fat from the breasts and remove the white tendons running through the tenderloins.
- Place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick.
- Dust the chicken with the flour until well coated on all sides.
- Sprinkle with salt and pepper.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
- Use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm.
- Remove to a serving platter and cover with aluminum foil to keep warm.
- Add the broth and lemon juice to the pan.
- Cook, stirring with a wooden spoon to loosen all of the browned bits stuck to the pan.
- Bring to a boil and cook until the mixture is reduced to about 1/3 cup, 3 to 4 minutes.
- Stir in the parsley and capers.
- Season to taste withi salt an pepper.
- Remove from the heat and whisk in the butter, 1 T at a time.
- Pour the sauce over the chicken and serve immediately. | |
Pan-Fried Moroccan Chicken | - 1 red chile, seeds removed, finely chopped
- 1 teaspoon dried chili pepper flakes
- 2 garlic cloves, crushed
- 1 lemon, juice of
- 2 teaspoons ground cinnamon
- 3 teaspoons ground cumin
- 4 tablespoons sultanas
- 4 tablespoons pine nuts
- 40 ml olive oil
- 800 g chicken fillets, cut into thin strips
- 1 orange, halved, sliced
- 4 tablespoons freshly chopped mint | - Place chilli, chilli flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon salt in a bowl. Mix well. Add chicken and refrigerate for 30 minutes.
- Heat the remaining olive oil in a large frypan. Add the chicken pieces and cook on one side for 1-2 minutes or until golden. Turn over, add the orange slices and cook for 2-3 minutes until cooked through. Stir through the mint. Serve with couscous and some low-fat yoghurt. | |
Riz Au Safran(Saffron Rice) | - 1 medium onion, minced fine
- 2 Tbsp. butter
- 2 c. long grain rice
- 3 c. chicken broth
- 1/8 tsp. saffron
- salt
- 2 tsp. grated lemon peel | - Saute onion in large heavy skillet in melted butter over medium-high heat until golden brown. Add rice; mix well.
- Stir for 1 or 2 minutes; remove from heat. Bring broth to a light boil in a saucepan; add saffron and salt lightly. Add rice and mix well; bring to a boil. Reduce heat to a simmer; cover and cook for 20 minutes or until all liquid is absorbed. Just before serving, add lemon peel and fluff. | |
Chive 'N Onion Deviled Eggs | - 6 eggs
- 1/4 cup cream cheese with chives and onions
- 1 teaspoon milk
- 1 teaspoon prepared mustard
- 1/8 teaspoon salt
- 1/8 teaspoon paprika
- 2 teaspoons chives, chopped | - Place eggs in single layer in medium saucepan.
- Add enough water to cover eggs by 1 inch.
- Bring to boil.
- Immediately remove from heat; cover and let stand 15 minutes.
- Drain; rinse with cold water.
- Place eggs in bowl of ice water; let stand 10 minutes.
- Peel eggs; cut in half lengthwise.
- Carefully remove yolks; place in small bowl.
- Add cream cheese, milk, mustard and salt; mash with fork until well blended and smooth.
- Spoon or pipe yolk mixture into egg whites.
- Sprinkle with paprika and chives. | |
Honey And Sesame Roasted Chicken With Vegetables | - 1 chicken oven-ready, about 3.5 lbs
- 1/3 cup lemon juice
- 1/3 cup honey
- 2 tablespoons sesame seeds
- 2 tablespoons hoisin sauce
- 1 fresh root ginger walnut-sized piece, peeled and sliced
- 2 cloves garlic sliced
- 2 green onions coarsely chopped
- 12 new potatoes
- 1 pound carrots peeled and cut into 2 inch pieces
- 2 red onions medium, cut into wedges
- 2 medium zucchini sliced lengthwise, halved crosswise
- 2 red peppers medium, deseeded, cut into wedges
- 1 tablespoon vegetable oil | - Preheat oven to 400°F. Place chicken, breast down, in a large glass or ceramic bowl.
- Combine lemon juice, honey, sesame seeds and hoisin in a small bowl. Pour half the mixture over chicken. Cover with plastic wrap and chill for 20 mins to marinate.
- Place chicken, breast up, in a large roasting pan. Place ginger, garlic and green onion inside cavity. Tie legs with kitchen string. Roast for 45 mins. Remove from oven. Add potatoes, carrots, red onion, zucchini and peppers. Drizzle vegetables with oil. Roast, basting chicken occasionally with reserved marinade, for 35-40 mins or until juices run clear when chicken thigh is pierced with a small, sharp knife. Remove from oven. Cover with kitchen foil and let rest for 5 mins.
- Serve chicken with roasted vegetables. | |
Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry | - 1 1/2 kg boneless mutton shoulder or 1 1/2 kg boneless lamb shoulder
- oil
- 4 onions, peeled and chopped
- 2 -4 garlic cloves, peeled and minced
- 1 piece fresh gingerroot, peeled and crushed
- 1 tablespoon cape malay curry powder or 1 tablespoon mild curry powder, of your choice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- black pepper
- 1 cinnamon stick
- 3 cloves
- 2 bay leaves
- 2 carrots, peeled and diced
- 250 g dried apricots, soaked in warm water and drained
- 2 bananas, peeled and sliced
- 2 tablespoons tomato paste
- 50 ml wine vinegar
- 250 ml meat stock
- 3 tablespoons apricot jam
- 3 tablespoons natural yoghurt | - Heat the oil in a large pot or saucepan.
- Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
- Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
- Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
- Stir in the apricot jam and the yoghurt a few minutes before serving.
- Serve this curry with yellow rice and a variety of sambals and atjars. | |
Minestrone | - Vegetable cooking spray
- 1 (10-ounce) package frozen chopped onion, celery, and pepper blend, thawed
- 4 (14 1/4-ounce) cans no-salt-added beef broth
- 1 (16-ounce) package frozen vegetables with zucchini, cauliflower, carrots, and beans, thawed
- 1 (14 1/2-ounce) can Italian-style tomatoes, undrained and chopped
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup small pasta shells, uncooked
- 1/4 cup plus 3 tablespoons freshly grated Parmesan cheese | - Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add 10-ounce package vegetable blend; saute 5 minutes. Add broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add pasta; simmer 15 minutes or until pasta is tender. Sprinkle each serving with 1 tablespoon cheese. | |
Quick Shrimp Dip | - 1 (8 oz.) pkg. cream cheese, softened
- 1 c. mayonnaise
- 1 can shrimp
- 1/2 bunch green onions, chopped
- 1 stalk celery, chopped
- 1 Tbsp. lemon juice | - Mash or blend all ingredients together; serve with chips. | |
Quick Fridge Pickles | - 1 cup vinegar
- 2 cups sugar
- 1 teaspoon dill seed
- 1 tablespoon salt
- 1 teaspoon celery salt
- 1 cup onion
- 3 -4 good size cucumbers (do not peel) | - Put vinegar & sugar in bowl and stir well.
- add dill seed, salt,& celery salt mix.
- slice cucumbers as you would for bread and butter pickles.
- slice onions very thin.
- add cucumbers and onions.
- stir so that all of the cucumbers and onions are under the marinade.
- cover and keep in fridge for 8 hours.
- put in jars and back in fridge.
- if left unopened they should keep in fridge indefinitely. | |
Greek-Style Pizza | - 1/2 cup light sour cream
- 1/2 teaspoon dried basil leaves
- 1/8 teaspoon pepper
- 1 (12-inch) round prebaked Italian bread shell or focaccia
- 2 medium Roma tomatoes, thinly sliced
- 1/2 cup fresh spinach leaves, torn into small pieces*
- 1/2 cup marinated artichoke hearts, drained, cut into wedges
- 6 small pepperoncini peppers, halved, sliced
- 6 Greek kalamata olives, pitted, halved**
- 1/3 cup feta cheese, crumbled | - Heat oven to 425F.
- Combine sour cream, basil and pepper in bowl.
- Spread evenly over bread shell to within 1/2-inch of edge; top with tomatoes.
- Arrange artichoke hearts, spinach, pepperoncini and olives on pizza; sprinkle with cheese.
- Place pizza on baking sheet.
- Bake 14-18 minutes or until heated through. | |
Chicken Vegetable Soup | - 2 cups chopped chicken meat
- 2 tablespoons butter or 2 tablespoons margarine
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon chopped green pepper
- 1 tablespoon minced garlic
- 6 cups chicken broth
- 2 chicken bouillon cubes
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- 1 cup diced potato
- 1/4 cup diced carrot
- 1/2 cup light cream | - In soup pot, saute chicken in butter for 3 minutes.
- Add onion, celery, green pepper and garlic.
- Saute for another 3 minutes.
- Add broth, boullion, thyme and pepper.
- Bring to a boil.
- Add potatoes and carrots.
- Reduce heat and simmer for 20 minutes, or until vegetables are tender.
- Remove from heat; quickly stir in cream. | |
Hungarian Goulash | - 1/4 c. cooking oil
- 1 medium-sized onion, chopped
- 2 lb. beef chuck, cut into 1 1/2-inch cubes
- 3/4 c. beef stock or bouillon
- 2 tsp. paprika
- salt and pepper
- 1 c. diced raw potatoes
- 1 c. diced raw carrot
- 1/4 c. tomato juice
- 1 (8 oz.) pkg. wide egg noodles
- 1/2 c. sour cream (optional) | - In a large skillet, heat cooking oil.
- Saute onion until soft and transparent, but not browned.
- Add beef cubes and brown; add stock, paprika, salt and pepper to taste.
- Cover and reduce heat. Simmer 1 hour; add potatoes, carrot and tomato juice.
- Simmer 30 minutes longer (until beef is tender and vegetables cooked). | |
Easy Stove Top Mac 'N' Cheese - Weight Watchers | - 4 1/2 ounces elbow macaroni or 4 1/2 ounces other stubby pasta
- 2 cups vegetable alfredo sauce (Ww Vegetable With Alfredo Sauce)
- 1 cup cooked cauliflower and broccoli floret (it says and or or)
- 1/2 cup shredded fat-free cheddar cheese
- 1 tablespoon dijon-style mustard | - Prepare the macaroni according to package directions; drain and keep warm.
- Meanwhile, heat the Vegetable Alfredo Sauce in a large saucepan over medium-high heat until smooth and bubbling, about 5 minutes; stir in the vegetable florets and heat through. Remove from the heat and add the cheddar cheese and mustard; stir gently until the cheese melts. Add the cooked pasta and return to the heat. Cook, stirring gently, just until warmed through. Serve at once. | |
Fiesta Bean & Rice Bake | - 1 (15 ounce) can pinto beans, rinsed and drained
- 12 cup mild picante sauce
- 1 (15 ounce) can Spanish rice
- 1 lb ground beef, cooked and drained
- 1 cup shredded cheddar cheese
- tortilla chips | - Preheat oven to 350 degrees.
- In a greased 1 1/2 quart casserole, combine beans, picante sauce, rice, beef and halt the cheese.
- Bake uncovered for 20 - 25 minutes or until heated through.
- Sprinnkle with remaining cheese.
- Serve with tortilla chips. | |
Canned Green Beans | - 1 peck green beans, washed and broken
- 1 gal. water
- 1 c. vinegar
- 1/2 c. salt | - Mix water, vinegar and salt in large kettle.
- Bring to a boil. Add beans.
- Bring to a boil and boil for 25 minutes.
- Pack in jars.
- Cover with vinegar water and seal. | |
Creamy Chicken Gnocchi Bake | - 3 chicken breasts Cubed and Cooked
- 1 package white mushrooms Sliced
- 1 bag broccoli Microwaveable Steamed
- 1 package gnocchi Prepared
- 1 container philadelphia Original Cooking Cream
- butter
- garlic salt
- pepper
- Parmesan cheese | - Boil water for the gnocchi. Once the water is boiling, add the gnocchi and let them cook until they begin to float. As soon as they being to float remove them from the water.
- Melt some butter in a pan and saute the package of mushrooms with garlic, salt, and pepper to taste until the mushrooms are soft.
- Microwave the broccoli approximately 3/4 of the directed time.
- Add the cubed chicken and broccoli to the sauteed mushrooms just to warm.
- In a mixing bowl add your chicken mixture, cooked gnocchi, and the whole container of Philadelphia Original Cooking Cream and mix well.
- Transfer all of this to a casserole dish and bake from about 20 minutes in an oven preheated to 350.
- Sprinkle with Parmesan Cheese for the last 5 minutes. | |
Layered Pork "Steak" with Cheese using Thinly Sliced Pork Offcuts | - 370 grams Thinly sliced pork offcut (or regular thinly sliced pork)
- 2 slice Sliced cheese (non-melting type)
- 1 Katakuriko
- 1 Salt and pepper
- 2 1/2 tbsp Soy sauce
- 2 tbsp Sugar
- 1 tbsp Mirin
- 1 tbsp Sake | - Spread a large sheet of plastic wrap on a big cutting board.
- Sprinkle the katakuriko on the plastic evenly.
- Spread the pork on top, overlapping the slices a little.
- Season with salt and pepper, and put the 2 slices of cheese in the middle.
- Dredge again with katakuriko.
- Lift up the plastic wrap and wrap the cheese with the pork.
- Press down with your hands over the plastic.
- Combine the ingredients.
- Spread oil thinly in a pan and pan fry the layered pork.
- Turn over when browned on one side, turn the heat down to low and cover with aluminium foil.
- When the pork is cooked through, add the combined sauce ingredients and coat the pork with it.
- When the sauce has thickened slightly, it's done.
- Cut into easy to eat pieces and serve.
- I stir-fried bean sprouts beforehand, line a plate with it and serve the pork on top.
- Serve with vegetables of your choice. | |
Kiwifruit Sherbert | - 34 cup sugar, divided
- 14 cup water
- 2 egg whites
- 3 -4 kiwi fruits
- 1 12 cups lemon-lime carbonated beverages
- 14 cup lime juice | - Combine 1/2 cup sugar and water.
- Bring to boil; stir until sugar dissolves.
- Boil, covered, over medium heat 5 minutes.
- Beat egg whites until stiff; gradually add remaining 1/4 cup sugar.
- Slowly pour hot syrup into whites; beat constantly until mixture has cooled.
- Peel and purAe kiwifruit to measure 3/4 cup.
- Gradually beat lemon-lime beverage, kiwifruit purAe and lime juice into egg-white mixture.
- Freeze partially.
- Spoon mixture into chilled mixer bowl and beat with chilled beaters until mixture is light and foamy.
- Return to freezer and freeze until firm.
- . | |
Potato Biscuits | - 2 ounces bacon or 2 ounces prosciutto, diced, cooked and cooled
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 12 teaspoon kosher salt
- 4 tablespoons butter, cold and cut into cubes
- 12 cup cooked mashed potatoes
- 2 ounces parmesan cheese or 2 ounces cheddar cheese, shredded
- 1 teaspoon dried oregano
- about 2 tbls milk
- 1 egg yolk, beaten | - Sift the flour, baking powder, baking soda, and salt in a large bowl.
- Add the butter cubes and cut in using your fingertips until the mixture resembles coarse bread crumbs.
- Add the potato, cheese, oregano and cooked bacon, mix well.
- Add enough milk to form a soft, but firm dough.
- Turn dough out onto a floured board and roll or pat out to about 1/2" thick.
- Cut with a 2" round cutter and place each biscuit onto a well greased baking sheet.
- Reroll the trimming until as much dough as possible in used.
- Brush with egg yolk and bake at 425 degrees for 10-15 minutes or until golden brown and well risen. | |
Brie and Apple Custard Tart | - All-purpose flour, for dusting
- 1/2 recipe Pate Brisee (page 322)
- 1 tablespoon olive oil
- 2 tart, firm apples, such as Granny Smith, peeled and cored, each cut into 6 wedges
- 6 ounces very ripe Brie cheese, room temperature
- 1 large whole egg plus 2 large egg yolks
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 teaspoons coarsely chopped fresh thyme leaves
- Coarse salt and freshly ground pepper | - Preheat oven to 400F.
- On a lightly floured surface, roll out dough to an 11-inch round.
- Fit into a 9-inch springform pan or tart ring set on a parchment-lined baking sheet, with dough extending up slightly over sides.
- Pierce the bottom of shell all over with a fork.
- Refrigerate or freeze until firm, about 30 minutes.
- Line shell with parchment, extending above sides by about 1 inch.
- Fill with pie weights or dried beans.
- Bake 20 minutes.
- Carefully remove parchment and weights.
- Bake until crust is golden all over, 10 to 12 minutes more.
- Transfer to a wire rack to cool slightly before filling.
- Reduce heat to 325F.
- Heat oil in a medium saucepan over medium-high.
- Add apples; cook until browned on all sides, 2 to 3 minutes total.
- Remove from heat.
- In a food processor fitted with plastic blade, process Brie 15 seconds.
- Add whole egg and the yolks one at a time; process after each until well combined.
- Add heavy cream, and process until smooth.
- Transfer mixture to a large mixing bowl; slowly stir in milk until smooth.
- Stir in thyme, and season with salt and pepper.
- Arrange sauteed apples around bottom of crust.
- Pour custard around apples.
- Bake until custard is just set when gently touched with your finger, about 35 minutes.
- Transfer to a wire rack to cool slightly.
- Serve warm or at room temperature. | |
Ham Rolls With White Sauce Recipe | - 1 pkg. boiled ham (sq. pkg. with 4-6-8 slices to pkg.)
- 1 pkg. Swiss cheese (square)
- 1 (10 ounce.) frzn broccoli | - Steam broccoli 5 min (can use asparagus).
- Place ham slice down, top with slice cheese and one piece broccoli or possibly asparagus.
- Roll and secure with toothpicks.
- Make White Sauce: Cook 1 c. raw onion rings 2 min.
- Don't overcook.
- Add in 2 Tbsp.
- butter.
- Add in 2 Tbsp.
- flour, a little pepper and salt and 1 c. lowfat milk.
- Cook till thick.
- Pour over ham rolls.
- Bake 20 to 25 min at 350 degrees.
- This can be made up ahead of time and frzn.
- Also nice to add in a stick of carrot (pre-cook carrot) with broccoli or possibly asparagus.
- Slice of red apple makes a nice garnish. | |
Turkey Skillet Supper | - 1 pound lean ground turkey
- 1 medium onion, chopped
- 1 can (28 ounces) crushed tomatoes
- 2 cups uncooked elbow macaroni
- 1 medium green pepper, chopped
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 2 tablespoons chili powder
- 6 tablespoons reduced-fat sour cream | - In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, macaroni, green pepper, tomato sauce, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until macaroni is tender. Garnish servings with sour cream. | |
Stuffed Bell Peppers | - 4 medium green bell peppers
- 1 lb. ground beef
- 1/2 c. Minute rice
- 1/4 tsp. pepper
- 1/2 tsp. oregano
- 1/8 tsp. garlic powder
- 1/3 c. tomato sauce
- 1 egg
- 1 (8 oz.) can tomato sauce | - Cut bell peppers in half lengthwise; remove core and seeds.
- In a medium bowl mix beef, rice, pepper, oregano, garlic powder, tomato sauce, egg and half of the 8 ounce can of tomato sauce; blend well.
- Spoon beef mixture into bell pepper halves; top with remaining tomato sauce.
- Cover with waxed paper.
- Heat in microwave on Roast for 19 to 22 minutes.
- Allow to stand 4 minutes, covered, before serving. | |
Scottish Soda Bread | - 2 1/2 cups unbleached white flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon caraway seeds (optional)
- 3 tablespoons soft butter
- 1 cup buttermilk (see Notes) | - Preheat the oven to 375F.
- Sprinkle flour on any round or square cake pan or pie plate and set aside.
- Place the flour, sugar, baking powder, baking soda, salt, and caraway seeds (if using) in a large mixing bowl.
- Add the butter and work it in with your fingertips until the mixture is crumbly and even in texture.
- Add the buttermilk and stir with a wooden spoon just long enough to moisten the dry ingredients.
- Knead the mixture in the bowl for a minute.
- (The purpose of the kneading is not to develop gluten, as with yeast dough, but simply to mix the dough thoroughly-so dont overdo it.)
- If the dough is too sticky to handle, add a little more flour.
- Shape the dough into a ball about 8 inches in diameter and place on the prepared pan.
- Dip a sharp knife in flour and use it to make two deep cuts into the loaf (almost-but not quite-to the bottom) in the shape of a plus sign.
- As the bread bakes, the cuts will spread apart.
- Bake for about 30 to 40 minutes, or until the bread is golden brown and spread out like an open flower.
- Cool on a wire rack.
- To serve, pull the bread apart at the cut lines and tear off pieces. | |
Fight Summer Fatigue! Our Pork, Chive, and Egg Stir-Fry | - 350 grams Thinly sliced beef
- 1 bunch Chinese chives
- 3 Egg
- 1/2 tsp Chinese soup stock
- 1/2 tbsp Soy sauce
- 1 Katakuriko | - Dust the pork with katakuriko and saute in a pan.
- Once the pork is browned, add the chives (cut into bite-sized pieces) and continue sauteing.
- Push the ingredients to the edges of the pan, and pour the beaten egg in the center.
- While frying the egg, incorporate the surrounding ingredients.
- Add Chinese flavoring and soy sauce to taste.
- Arrange on a platter and serve. | |
Lemon Basil Spaghetti | - 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, crushed
- 5 basil leaves, tied with kitchen twine
- 1/2 cup white wine
- 1 cup heavy cream
- zest of 2 lemons
- 1 Parmesan rind
- 1/4 teaspoon kosher salt
- juice of 1/2 lemon
- cooked spaghetti noodles
- basil for topping | - Place the butter, olive oil, garlic and basil in a medium-size skillet and heat over medium-low for 10 minutes.
- Remove the basil, increase the heat to medium, add the wine and reduce for 2 minutes.
- Remove the skillet from the stove top for a few minutes and lower the heat to low. Add the cream, salt, rind and lemon zest.
- Place the skillet back onto the burner. Simmer gently on low for 25 minutes, stirring occasionally to keep the rind from sticking to the pan.
- Remove the sauce from the stovetop, add the lemon juice and stir to combine.
- Add cooked spaghetti to the sauce and toss to coat. Top with torn basil leaves and serve warm. | |
Pimento Cheese Spread | - 2 ounces Crystal Farms Wisconsin 1/3 Less Fat Cream Cheese
- 3 ounces Crystal Farms Whole Milk Ricotta Cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 yellow onion, diced, caramelized
- 2 1/2 ounces roasted red peppers, jarred, drained, diced
- 7 ounces Crystal Farms Shredded Gouda Cheese
- 4 ounces Crystal Farms Shredded Cheddar Cheese | - In a mixing bowl or food processor, add Wisconsin 1/3 Less Fat Cream Cheese and mix/process until softened.
- Add the whole milk Ricotta cheese, mayonnaise, Dijon mustard, salt and pepper to the Cream cheese and continue to mix/process until incorporated.
- Fold in the remaining ingredients and serve with sliced baguette or a variety of crackers. | |
Large Savory Egg Custard with Tofu | - 2 blocks Tofu (350-400 g)
- 6 stick Imitation crab sticks
- 2 Eggs
- 1 tbsp Katakuriko
- 3 cm Grated ginger
- 1 tbsp Mentsuyu (diluted)
- 2 tbsp Soy sauce
- 1 tbsp Vinegar
- 1 tsp Sesame oil
- 1 dash Green onion/scallions, thinly sliced (optional) | - Break apart the tofu in a bowl (don't worry about draining the moisture).
- Slice the imitation crab sticks into 1 cm rounds.
- Use a whisk to stir the tofu until smooth.
- Add the ingredients to the bowl and mix well.
- Add the imitation crab.
- After mixing it together completely, pour it into a large heat-resistant bowl and use a spoon to level the surface.
- Cover with plastic wrap and microwave at 500 W for about 8-9 minutes.
- Meanwhile, combine the ingredients.
- Remove from the microwave (it's hot, so be careful!)
- remove the plastic wrap, and pour the ingredients on top.
- Garnish with the sliced green onion and enjoy. | |
Sauerkraut And Sausage Paprikash | - 1 lb kielbasa, sliced 3/4-inch thick
- 3 tablespoons butter
- 3 medium onions, chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons paprika
- 3/4 teaspoon dried dill or 3 teaspoons chopped fresh dill
- 3/4 teaspoon caraway seed
- 3/4 cup beef broth or 3/4 cup chicken broth
- 3/4 cup water
- 1/2 lb baby potatoes, halved
- 1 1/2 lbs sauerkraut, drained (if it is very salty or sweet, rinse it well)
- 1 cup sour cream | - Melt the butter in a large, heavy soup pot. Add the onion, garlic and paprika, and saute until the onion is translucent and very soft, 5-7 minutes.
- Add the sausage and cook for a minute or two to begin rendering their fat. Add dill, caraway, broth, water and potatoes. Bring to a boil, reduce heat to a simmer, and cook 15 minutes.
- Add sauerkraut. Stir well, cover and simmer another 15 minutes.
- Add sour cream and stir until hot; do not let it boil. | |
Ultimate Fruit Smoothie | - 1/2 cup 2% milk
- 1/2 cup orange juice
- 1/2 mango - peeled, seeded, and cut into chunks
- 1/2 fresh peach - peeled, pitted, and sliced
- 1/4 cup fresh pineapple chunks
- 2 strawberries | - Blend milk, orange juice, mango, peach, pineapple, and strawberries together in a blender until smooth. | |
Holiday Meat Balls | - 2 lb. ground chuck
- 2 eggs
- 1 tsp. minced onion
- 1 c. crackers or corn flakes
- salt
- pepper
- parsley flakes
- 1/4 c. vinegar
- 1/2 c. brown sugar
- 15 oz. tomato sauce
- 1 bottle chili sauce
- Worcestershire sauce (5 shakes) | - Mix ground chuck, eggs, onion, crackers, salt, pepper and parsley flakes.
- Roll into small balls.
- Bake at 350° for 15 minutes. | |
Banana Split | - 3 sticks margarine
- 2 c. graham cracker crumbs
- 3 c. confectioners sugar
- 2 eggs
- 5 or 6 bananas
- 1 large can crushed pineapple, drained
- 1 large carton Cool Whip
- chopped nuts
- maraschino cherries | - Mix 1 stick softened margarine with graham cracker crumbs. Pat out in the bottom of a 9 x 13-inch dish.
- Mix confectioners sugar, eggs and remaining margarine (margarine should be soft). Beat until thick.
- If needed, add another cup of sugar.
- Spread over top of crumb mixture.
- Split bananas lengthwise and lay on top of other mixture.
- Spread the drained pineapple over the bananas.
- Spread the Cool Whip over the pineapple.
- Sprinkle with chopped nuts and arrange cherries on top.
- Chill for several hours.
- Keep refrigerated. | |
Cilantro Lime Rice | - 1 cup uncooked long grain brown rice
- 2 cups water
- 1 Tbsp. olive oil
- 1/4 bunch cilantro, minced
- 1 Tbsp. lime juice
- Kosher salt to taste | - 1. Place rice, water, and oil in a medium saucepan with a tight-fitting lid. Bring to a boil. Reduce heat to low and simmer for 45-50 minutes until liquid has been absorbed.
-
- 2. Remove from heat and let stand for 5 minutes. Transfer rice to a large bowl and stir in minced cilantro, lime juice, and salt to taste. | |
Wholesome Rice Salad | - 2 cups cooked brown rice
- 1 cup peas (frozen)
- 12 red onion, cut into small pieces
- 1 shiitake mushroom, cut into small pieces
- 12 cup grated carrot
- 12 cup grated parsnip
- 1 sprig mint, finely chopped
- 5 string beans, sliced into 1 . 5cm chunks
- 4 broccoli florets
- 1 tablespoon Dijon mustard
- 1 12 tablespoons balsamic vinegar
- 1 12 tablespoons lemon juice
- 14 cup sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- black pepper
- sea salt
- 1 glass red wine | - Steam string beans with brocolli.
- Bring peas to the boil.
- Whilst peas, beans & brocolli are cooking:.
- Saute onion until soft, in olive oil,.
- add shiitake and shredded carrot & parsnip to onion.
- Saute until all ingredients are soft.
- For the dressing:.
- Mix.
- 1 tbsp dijon musturd.
- 1.5 tbsp balsamic vinegar.
- 1.5 tbsp lemon juice.
- 1/4 cup sesame oil.
- 3 tbsp soy sauce.
- & finely chopped mint .
- When all the vegetables are cooked:.
- Mix rice thoroughly with the dressing.
- Add peas and stir.
- Add onions, mushroom, parsley & carrot mixture - and stir.
- Serve in two bowls topped with the string beans & brocolli.
- Pour a large glass of red wine & enjoy. | |
Chicken Noodle Soup(Yield: 40 Servings) | - 2 lbs. Whole Chicken
- 1 lb. Carrots, peeled and chopped
- 1 Large Onion, chopped
- 6 Stalks Celery, chopped
- 2 Tomatoes, chopped
- 1/2 Bunch of Parsley, chopped
- 1 (14 oz.) Can College Inn Chicken Broth
- 1 lb. Egg Noodles | - 1. Split chicken in half.
- Put 8 cups of water and chicken broth in a 5-quart pot.
- Add chicken and onion.
- Bring to a boil, reduce heat and cook for 1 1/2 hours. | |
Lemon Chicken | - 4 chicken breasts, boned
- 1 Tbsp. lemon juice
- 1 beaten egg
- 1/4 c. flour
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 4 Tbsp. margarine
- 4 cubes chicken bouillon
- 1 c. boiling water
- 4 Tbsp. lemon juice
- 1 Tbsp. flour | - Mix the 1 tablespoon lemon juice and egg.
- Mix the 1/4 cup flour, garlic powder and paprika.
- Dip the chicken in the lemon juice and egg mixture, then into the flour mixture.
- Saute in the margarine.
- Mix the bouillon, boiling water and 4 tablespoons lemon juice.
- Add the chicken.
- Cover and simmer 20 minutes.
- Stir 1 tablespoon flour into sauce after removing breasts.
- Serve over rice. | |
Sweet Italian Sausage | - 1 3/4 pounds ground pork
- 1/4 pound salt pork, fat part only, minced
- 2 cloves garlic, minced or pressed
- 1 teaspoon chopped fresh oregano or scant 1/2 teaspoon dried oregano
- 1 teaspoon chopped fresh thyme or scant 1/2 teaspoon dried thyme
- 2 teaspoons fennel seeds
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 cup white wine
- 1 teaspoon kosher salt, or to taste, if needed | - Place all the ingredients except the salt in a large bowl, and knead with your hands until thoroughly blended.
- Cook and taste a small sample, then add the salt if needed.
- Leave in bulk and shape as directed in individual recipes or stuff into hog casing.
- Cover and refrigerate for several hours, or preferably overnight, to allow the flavors to blend.
- Saute or grill, or cook as directed in individual recipes.
- (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.) | |
Frozen Peanut Butter Pie(Yields Three 8-Inch Pies) | - 8 oz. cream cheese
- 1 c. crunchy peanut butter
- 1 c. milk
- 1 tsp. vanilla
- 2 c. powdered sugar
- 12 oz. Cool Whip
- small bottle chocolate syrup
- 3 (8-inch) graham cracker or chocolate pie crusts | - Cream the cream cheese and peanut butter together.
- Add milk and vanilla to cream cheese/peanut butter mixture and blend until smooth.
- Add powdered sugar.
- Fold in Cool Whip.
- Pour into pie crusts.
- Squeeze chocolate syrup in lines over top and swirl through gently with a knife.
- Freeze. | |
Rhubarb Tangerine Soup/Creamsicles | - 6 stalks Rhubarb, Chopped Into 1-inch Pieces
- 2 whole Tangerines, Zest And Juice
- 2/3 cups Granulated Sugar
- 3 cups Water
- 1/2 cups Heavy Whipping Cream
- 1/4 cups Mascarpone Cheese | - In a pot, bring rhubarb, tangerine juice and zest, sugar and water to a boil. Cook for about 10 minutes, until rhubarb starts to fall apart. Transfer to a food processor and blend until smooth. Cover and refrigerate at least 3 hours, until chilled.
- Whip heavy cream and mascarpone cheese together until stiff peaks form (I would advise against adding extra sugar to the cream-the soup is sweet enough as it is).
- Serve soup with a dollop of mascarpone whipped cream and additional zest.
- You can make delicious creamsicles out of this by folding the whipped cream into the soup uniformly, pouring into popsicle molds and freezing. | |
Ham Ball | - 1 (8 oz.) cream cheese
- 1 pkg. ham, thin sliced
- 3 green onions
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. mayonnaise
- pecans (small bag) | - Let cheese soften
- to
- room
- temperature.
- Chop ham and onions. Combine first
- 5
- ingredients together. Roll in ground pecans. Chill and serve with crackers. | |
Pecan Breaded Chicken With Mustard Sauce | - 2 whole chicken breasts, skinned, boned and halved
- 6 Tbsp. butter
- 3 Tbsp. Dijon style mustard
- 6 oz. pecans, ground
- 2/3 c. sour cream
- freshly ground pepper | - Between 2 pieces of waxed paper, flatten chicken breast with a meat pounder.
- Season with pepper.
- Melt 6 tablespoons butter in a small saucepan over medium heat.
- Whisk in 2 tablespoons mustard. Dip each piece of chicken and heavily coat with pecans.
- Place pieces in baking pan.
- Bake at 425° for 12 to 15 minutes or until done. | |
Peanut Butter Pie | - 4 oz. Philadelphia cream cheese
- 4 1/2 oz. creamy peanut butter
- 4 oz. powdered sugar
- 5 oz. Cool Whip
- 3 oz. milk | - Blend peanut butter, cream cheese, milk and sugar until smooth.
- Fold in Cool Whip.
- Pour into prepared graham cracker crust.
- Chill.
- Serve with Cool Whip. | |
Chocolate Candy | - 3 c. sugar
- 1/2 c. cocoa
- 1 c. milk
- 1/2 stick margarine
- 2 to 3 Tbsp. syrup
- pinch of salt
- 1 1/4 c. oats (optional) | - Bring ingredients to a boil and continue to do so until soft ball stage.
- Add 1 1/4 cups oats for chocolate oatmeal candy. Drop by spoonfuls on wax paper.
- Let form. | |
Roast Duck | - 1 Long Island duck
- salt and pepper
- caraway seed | - Wash duck; dry inside.
- Rub salt inside and out.
- Rub pepper inside only.
- Sprinkle caraway seed inside and out.
- Place duck on rack in roasting pan.
- Have oven turned to 400° for half hour, then turn oven down to 350° for 3 hours.
- All fat will be in the bottom of the pan and your duck will be crisp on the outside and juicy inside.
- Serve with wild rice, broccoli spears and crisp green salad. | |
Baked Lemon Pudding | - 3 eggs, separated
- 2 teaspoons lemon rind
- 1 1/2 cups milk
- 1/4 cup lemon juice
- 2 teaspoons butter or margarine, melted
- 1 1/2 cups sugar, divided
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt | - Beat egg yolks at medium speed with an electric mixer until fluffy and lemon colored; add lemon rind and next 3 ingredients, beating well.
- Combine 1 cup sugar and next 3 ingredients; add to lemon mixture, mixing until smooth.
- Beat egg whites until soft peaks form; add remaining 1/2 cup sugar and fold into lemon mixture. Pour into a greased 2-quart baking dish. Place dish in a large shallow pan. Add hot water to pan to a depth of one-third up sides of dish.
- Bake at 350° for 45 minutes or just until center is set. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 1 hour.
- Gwen Korkolis
- 12751 Hunterbrook Drive
- Woodbridge, VA 22192 | |
Pet Odor Remover For Outside | - 2 tablespoons liquid dish soap, of your choosing
- 2 cups cleaner (Old fashioned Listerine) | - Add the ingredients to the sprayer and attach to the hose. Spray as needed outside. | |
Dirty Pickles | - cucumbers
- 4 c. water
- 1/2 c. salt
- 1 c. vinegar
- grape leaves | - Mix the water, salt and vinegar; pour over well packed pickles.
- Put 2 grape leaves in jar (1 in bottom of jar and 1 in top of jar).
- Makes enough for 3 quarts.
- Do not wash cucumbers; wash when you open to eat. | |
Savory Crab Stuffed Mushrooms | - 3 tablespoons butter, melted
- 24 fresh mushrooms
- 2 tablespoons butter
- 2 tablespoons minced green onions
- 1 teaspoon lemon juice
- 1 cup diced cooked crabmeat
- 1/2 cup soft bread crumbs
- 1 egg, beaten
- 1/2 teaspoon dried dill weed
- 3/4 cup shredded Monterey Jack cheese, divided
- 1/4 cup dry white wine | - Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
- Remove stems from mushrooms. Set aside caps. Finely chop stems.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
- Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
- Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm. | |
Hamburgers | - ground chuck
- 12 cup breadcrumbs
- 12 cup diced onion, softened
- 2 eggs, beaten
- 1 tablespoon Worcestershire sauce
- 12 teaspoon garlic powder
- 12 teaspoon salt
- 12 teaspoon black pepper | - PREPARATION:.
- Combine all ingredients in a large bowl without overworking the meat.
- Form into 8 patties.
- Wrap in plastic wrap and place on tray in freezer.
- When frozen, place in Ziploc bags and return to freezer.
- To cook, thaw patties.
- Fry over medium heat, turning once after 5 minutes.
- Cook 4 minutes on second side for well done.
- Or grill for same number of minutes. | |
Red White And Blue Delight | - 1 1/2 cups graham cracker crumbs
- 1 cup sugar
- 1/2 cup butter
- 1 (14 ounce) can eagle brand sweetened condensed milk
- 1/3 cup lemon juice (please use fresh, it does make a difference)
- 1 (8 ounce) container plain yogurt
- 2 cups miniature marshmallows
- 1/2 cup pecans, chopped
- 1 pint fresh strawberries, cleaned, hulled and sliced
- 1 cup fresh blueberries | - Combine graham cracker crumbs, sugar and butter; press firmly into bottom of ungreased 12X7-inch or 13X9-inch baking dish.
- Combine sweetened condensed milk, lemon juice, yogurt, marshmallows and nuts in large bowl. Spread half of the mixture over crust. Top with half of the bertries, remaining yogurt mixture then remaining berries.
- Cover: Freeze 6 hours or until firm. Let stand 10 mintes; cut into squares. | |
Colonel Mustard'S Bubble And Squeak | - 2 medium russet potatoes
- 5 large mustard green leaves (I used the flat kind)
- 1/2 medium yellow onion
- 3 large cloves garlic
- 4 strips bacon
- 1/4 cup whole grain mustard
- Salt and black pepper
- Olive oil | - Scrub the potatoes and cut into 1-inch cubes. Boil them in heavily salted water until they are very soft. Drain and allow them to steam and cool.
- Wash the mustard greens, chop off the tough ends of the stems, and chop them (I keep most of the stem in there). Dice the onion and chop the garlic.
- Heat a tablespoon of olive oil over medium heat in a medium-sized non-stick skillet. Add the bacon and cook it until crisp, then remove it to a paper towel to drain. Toss the onions into the bacon fat and cook for a couple of minutes, then add the garlic and cook until they are soft. Remove them to a bowl. Now cook down the greens until the are soft -- you will need to work in batches. When the pan runs out of bacon fat, add another splash of olive oil. Put the cooked greens in with the onions and garlic. Now add the potatoes, mustard, and pepper (about 6 to 7 turns) to the greens and stir and mash everything together. Crumble up the bacon and mash that in too. Try to get the potatoes mostly mashed up, with a few chunks left. Taste for salt and pepper, and add more if you'd like.
- Now add yet another dash of olive oil to the pan and put it over medium heat again. Add in the potato-ey, green-y mixture and press it into the pan to flatten it into a cake. Allow it to cook until it is nicely browned -- you can use a spatula to peek under there and see how it's coming along. When it's brown, turn off the heat. Cover the pan with a plate (with the serving side facing the potatoes) and carefully flip the whole thing so your browned side is facing up. Admire. Eat. | |
Cheddar Cheese Chicken With Bacon | - 1/2 cup breadcrumbs
- 1/2 teaspoon thyme
- 1/4 teaspoon savory
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg white, whipped
- 4 boneless skinless chicken breasts
- 1/2 cup bacon bits
- 1 cup grated cheddar cheese | - Preheat oven at 350 and spray baking pan with non-stick cooking spray.
- Combine first 5 ingredients.
- Dip chicken first in egg white, then into crumbs.
- Place in baking dish.
- Bake for 30 minutes or until tender.
- About 5 minutes before chicken is done, top with bacon bits and cheese, then place back in oven until cheese melts.
- ENJOY! | |
Chocolate Cake | - 1 12 cups sugar
- 3 eggs
- 5 tablespoons butter
- 1 cup milk
- 2 cups flour
- 12 cup cocoa powder (Nesquik)
- 1 tablespoon cocoa powder (special dark Hershey's)
- 3 teaspoons baking powder
- 1 teaspoon vanilla extract | - mix well the sugar, eggs and butter.
- add milk and mix more.
- add the flour and mix it until it is uniform
- Add the chocolate, the baking powder and the vanilla and mix it for awhile.
- Pour the cake batter into greased 13 x 9 cake pans.
- Bake for 30 minutes in 350-degree oven. | |
Chocolate Fudge Cake | - 2 c. all-purpose flour
- 2 c. sugar
- 1 stick margarine or butter
- 1/2 c. oil
- 4 Tbsp. cocoa
- 1 c. water
- 1/2 c. buttermilk or 1 Tbsp. vinegar with 1/2 c. milk
- 2 eggs
- 1 tsp. soda
- 1/2 tsp. cinnamon
- 1 tsp. vanilla | - Bake in greased 9 x 13-inch pan at 350° for 35 minutes. | |
Hot Dip | - 1 large can whole tomatoes
- 1 large onion
- 3 jalapeno peppers
- 1 Tbsp. cumin
- 1 Tbsp. Accent
- 1 Tbsp. garlic powder
- 1 Tbsp. salt
- 2 tsp. table oil | - Chop onion and peppers in blender.
- Add tomatoes, cumin, Accent, garlic powder and salt.
- Blend all this together.
- After everything is chopped and blended, pour in a bowl.
- Add table oil. Cook in microwave for 5 minutes.
- (You can add as many peppers as you want for hotter taste.) | |
Chicken Spaghetti | - 1/2 pkg. spaghetti noodles
- 1 can (10-3/4 oz.) cream of mushroom soup
- 1/2 can water
- 1 sm. onion, finely diced
- 1 green pepper, finely diced
- 2 to 3 boneless chicken breasts
- Salt, pepper and garlic powder to taste
- Cheese | - Boil chicken breast until cooked.
- Cook pasta according to package directions while cooking chicken.
- When chicken is cooked, slice into strips.
- Place cooked pasta into bottom of a casserole dish.
- Place chicken, green pepper and onion on top of pasta.
- Mix water and soup together.
- Add seasonings to soup mixture.
- Pour over chicken and pasta.
- Top with cheese.
- Bake at 350F until cheese is melted. | |
Creamy Tuna Pasta Salad | - 1 (10 oz.) pkg. Kraft pasta salad-Rancher's Choice
- 1 (6 1/2 oz.) can tuna, drained and flaked
- 1/2 c. (2 oz.) mild Cheddar cheese, cubed
- 1/2 c. celery, sliced
- 1 egg, hard-cooked, chopped | - Prepare pasta salad as directed on package, adding remaining ingredients with spice pack.
- Chill.
- Stir in bacon bits just before serving. | |
Butternut Squash Chowder Recipe | - 2 c. diced butternut squash
- 1/2 c. diced zucchini
- 1 c. minced peeled sweet potato
- 1 c. diced peeled carrots
- 3 c. water (including water
- 1/2 c. diced red bell pepper
- 1/2 c. diced onion
- 2 tsp sea salt
- 1 1/2 tsp chopped garlic
- 1 1/2 tsp minced basil
- 3/4 tsp minced rosemary
- 1/2 tsp minced thyme
- 2 tsp extra virgin olive oil
- 1/2 c. diced celery
- 1/2 c. diced green bell pepper
- 5 tsp Vogue Vegy base
- 1/4 tsp paprika | - Steam squash, sweet potatoes and carrots till tender.
- Blend the squash, sweet potatoes and carrots with the water till smooth and set aside.
- Saute/fry the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 min.
- Add in the remaining ingredients and saute/fry for another 5 min.
- Add in the pureed vegetable mix, cook for another 5 - 10 min.
- Serve warm.
- This recipe yields 6 servings. | |
Portuguese Garlic Roasted Pork (Torresmos) | - 2 lbs boneless pork loin, cubed
- 1 rack back ribs, cut into pieces
- 1 cup white wine
- 1/2 cup lemon juice
- 2 lemons, rind of
- 1/4 cup orange juice
- 2 teaspoons pimento paste
- 1 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1 dash cinnamon
- 4 garlic cloves, minced
- 1/2 teaspoon piri piri hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 tablespoons lard
- 2 red peppers, seeded and cut into quarters | - Cut the pork into 2 inch cubes and separate the ribs, then place in a large container with a lid. Combine all of the remaining ingredients (except the lard) and pour over the pork, turning to coat.
- Let the meat marinade for between 24 & 48 hours in the refrigerator, turning several times.
- When ready to cook, remove the meat from the fridge at least 30 minutes before using.
- Preheat the oven to 350°F Melt the lard in the roasting pan.
- Remove the pork from the marinade and discard the marinade.
- Add the pork and red peppers to the melted lard and cook covered until the pork is cooked, turning occasionally. | |
Creamy Beet Salad | - 4 medium beets
- 1 small red onion (about 1/4 cup finely chopped)
- 3 -4 tablespoons real mayonnaise, to taste
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon vinegar | - Boil beets with skin on about 1 hour or until easily pierced with a fork. If a beet is older or really big, it may take longer. The smaller, younger beets may cook in 45 minutes. Let cool in cold water (or in the fridge overnight if you want to make the beets ahead). You can make them 2-3 days ahead and refrigerate until ready to use! Anyway, once they are at room temp or cool enough to handle, peel off skin. Most of the time, it should come off easily when you rub the beet with your hands (use kitchen gloves to keep from staining your hands).
- Use a mandolin to julienne your beets or torture yourself and try to cut the matchsticks by hand. Just be prepared for really gnarly looking red finger nails if you don't have a mandolin. Wear kitchen gloves if you are fond of your manicure. Place your sliced beets in a large bowl and top with 1/4 cup finely diced red onion.
- Add in 1/4 tsp salt, 1/2 tsp sugar, 1 tbsp vinegar, and 3-4 tbsp real mayo to taste. Give it a good stir. You're done! | |
Pancakes With Jarred Baby Food - Simple And Very Tasty | - 1 1/4 cups whole wheat flour (white is fine too)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoons brown sugar (white works too)
- 1/2 teaspoon cinnamon, optional but I like the added flavor
- 1 egg, beaten
- 1 tablespoon oil (optional but I think improves consistency esp if you use whole wheat flour)
- 1 (4 ounce) jar baby food (I use Natures Garden stage two which are 4 oz each)
- 1/2 teaspoon vanilla (optional)
- 1/2 cup milk (or as much as is needed to reach desired consistency) | - Combine all dry ingredients and mix together well with fork or whisk. Add beaten egg, oil, vanilla if using, baby food, and mix. Add enough milk to give the batter the consistency you like; about a half cup should be right. The thicker the batter, the thicker your pancakes, the thinner, obviously, the thinner the pancakes will be. Heat a griddle or skillet to medium heat. When tiny droplets of water sizzle and evaporate the griddle is hot enough. You can either lightly oil the griddle or use non stick cooking spray. Drop a little less than 1/4 cup of batter on the griddle at a time. Note: using baby food makes the batter a little more dense than regular pancakes, so they will need a little longer to cook to avoid being soggy in the middle, so either reduce the heat and cook them longer or make smaller pancakes. Enjoy! | |
Lemon Snow Pudding With Basil Custard Sauce | - 1 (1/4-ounce) envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup boiling-hot water
- 3/4 cup sugar
- 1 tablespoon grated lemon
- 1/3 cup fresh lemon juice
- 3 large egg whites at room temperature 30 minutes
- 2 cups whole milk
- 1/3 cup sugar
- 1 cup packed basil leaves
- 3 large egg yolks
- Garnish: basil leaves | - Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
- Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
- Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
- Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
- Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
- Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
- Spoon snow pudding into glasses or bowls and top with custard sauce. | |
Pickled Shrimp and Vegetables | ['3 to 4 large lemons', '2 cups white-wine vinegar', '1/4 cup olive oil', '3 tablespoons sugar', '1/2 teaspoon dried hot red-pepper flakes', '4 tablespoons kosher salt', '4 tablespoons pickling spices (from a 2 1/2-oz jar)', '2 tablespoons fennel seeds', '3 large garlic cloves, minced', '2 large Turkish bay leaves or 1 California', '1 large fennel bulb (sometimes labeled "anise"; 1 lb), stalks discarded', '3 large celery ribs, sliced diagonally (1/4 inch thick)', '1 jumbo sweet onion such as Vidalia (1 lb), halved lengthwise and thinly sliced crosswise', '3 lb large shrimp in shell (21 to 25 per lb), peeled, tail and first shell segment left intact, and deveined', '1 cup chopped fresh flat-leaf parsley'] | Finely grate 3 tablespoons lemon zest using small holes of a box grater, then squeeze 3/4 cup juice from lemons. Transfer zest and juice to a large bowl and add vinegar, oil, sugar, red-pepper flakes, 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, and two thirds of garlic, whisking until combined well.
Bring a 6- to 8-quart pot of water to a boil with remaining 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, remaining one third of garlic, and bay leaves.
Meanwhile, quarter fennel bulb lengthwise and cut crosswise into 1/4-inch-thick slices. Add sliced fennel to boiling water and cook, stirring occasionally, 3 minutes, then transfer with a slotted spoon to marinade. Return water to a boil, then add celery and cook, stirring occasionally, 1 minute. Transfer celery with a slotted spoon to marinade. Return water to a boil, then add onion and cook, stirring occasionally, 2 minutes. Transfer onion with a slotted spoon to marinade. Return water to a boil and cook shrimp, stirring occasionally, until just cooked through (no longer translucent inside), about 1 1/2 minutes, then transfer with a slotted spoon to marinade. Stir shrimp and vegetables until coated well.
When shrimp and vegetables have cooled to room temperature, transfer to a large airtight container and marinate, chilled, stirring once or twice, until shrimp is pickled and flavors have developed, at least 8 hours. Season with salt and pepper and transfer shrimp and vegetables to a platter with a slotted spoon and drizzle shrimp with some of marinade. Stir in parsley just before serving. | |
Highland Pot Roast | - 2 lb. rump beef (1 piece)
- 2 Tbsp. shortening
- 8 small potatoes, peeled
- 2 stalks celery, cut in 2-inch pieces
- 4 medium carrots, quartered lengthwise
- 1 Tbsp. salt
- 1/4 tsp. pepper
- 16 dried apricots, washed
- 1 c. sliced mushrooms
- 1 c. catsup | - Heat oven to 325°.
- Brown beef in shortening in Dutch oven on medium heat.
- Arrange vegetables around meat.
- Sprinkle with salt and pepper.
- Top meat with apricots and mushrooms.
- Pour catsup over all; cover.
- Bake 2 hours or until meat and vegetables are tender.
- Add a little water if a thinner gravy is desired. Makes 8 servings. | |
Susan'S Fettuccine Alfredo | - 1 package fettuccine
- 2 garlic cloves minced
- 2 cups sour cream
- 3/4 cup cheese freshly grated parmasan
- 1/4 cup dry vermouth
- 1 teaspoon flour
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon oregano each, Marjoram and Basil
- 1 stick butter
- salt
- pepper | - Melt butter in sauce pan and add all other ingredients.
- Cook over low heat until cheese is melted and mixture is blended and hot.
- Place Fettuccine in boiling water and cook al dente, drain and place in casserole and pour cooked sauce over it. |
Subsets and Splits