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Mango And Cabbage Slaw With Toasted Pepitas And Agave-Lime Vinaigrette | - 1 Small head purple cabbage, cored and thinly sliced
- 1 Mango, peeled and thinly sliced
- 4 Scallions, thinly sliced
- 1 bunch Big handful cilantro
- 1/2 cup Toasted pumpkin seeds
- 1 Avocado, thinly sliced
- 1/2 cup Crumbled feta (optional)
- 2 Limes, juiced
- 1/4 cup Grapeseed oil
- 1 teaspoon Agave or honey
- 1 teaspoon Jalapeno, minced
- Salt and pepper, to taste | - Prep the cabbage: Place the thinly sliced cabbage into a large bowl and sprinkle with 1 tablespoon kosher salt. Using your hands, massage the salt into the cabbage. Let sit for 15 minutes. Fill bowl with cold water and jostle the cabbage with your hands. Drain into a large colander or salad spinner and dry.
- Make the vinaigrette: Combine the juice of two limes, a spoonful of agave, and minced jalapenos in a small bowl. Whisk in neutral oil so you end up with a 50/50 ratio lime juice/oil. Taste. It should be slightly tart and sweet. Season with salt and pepper to taste.
- Finish the salad: Layer the cabbage, mango, scallions, cilantro and avocado and crumbled feta (optional) in a large shallow serving bowl. Drizzle with the vinaigrette and toss (clean hands are great tools so you don't break up the avocado). Finish with a shower of the toasted pumpkin seeds. | |
Brown Pie | - 1 c. rice
- 3/4 stick oleo
- 1 can beef bouillon or consomme
- 1 small onion, chopped
- 1 small jar sliced mushrooms | - Saute butter and onion until onion is clear.
- Add rice and stir for about one minute.
- Put in casserole dish with remaining ingredients and 3/4 can of water.
- Cover and cook for 30 to 45 minutes at 375°, until there is no more water. | |
Beef Noodle Soup Recipe | - 3 lbs. beef neck bones or possibly short ribs
- 1 lg. onion, diced
- 6 c. water, more as needed
- 2 stalks celery, diced
- 1 teaspoon salt
- 1 pkg. medium wide noodles">noodles or possibly homemade noodles">noodles | - Cook bones or possibly short ribs in salted water with onion and celery till meat is tender.
- Remove bones.
- Return meat to stock.
- Add in noodles and cook till tender, about 30 min.
- Serve warm.
- Serves 4-6. | |
Cabbage Soup | - 1 head cabbage
- 4 c. rice (optional)
- carrots
- celery
- stewed tomatoes
- water (to cover) | - Cut up all vegetables and boil until soft.
- Cook rice separate, then add to mixed vegetables. | |
Milky Way Cake | - 8 Milky Way bars
- 2 sticks oleo
- 2 c. sugar
- 4 large eggs
- 2 1/2 c. all-purpose flour
- 1/2 tsp. soda
- 1 1/4 c. buttermilk
- 1 c. chopped pecans | - Melt Milky Way bars and 1 stick oleo.
- Set aside to cool. Cream sugar and 1 stick oleo.
- Add eggs, one at a time; beat well. Add flour, soda and buttermilk alternately.
- Add melted candy and oleo mixture.
- Add pecans.
- Bake in greased and floured tube pan for 1 hour and 10 minutes at 325° or until done.
- (I put pecans in frosting instead of cake.)
- Frost cake with Milky Way Cake Frosting. | |
Harvard Beets | - 1 lb. can sliced beets
- 1 medium onion, sliced thin
- 1 Tbsp. butter
- 1/4 c. sugar
- 3 Tbsp. vinegar
- 3 Tbsp. beet liquid
- 2 tsp. flour
- salt | - In saucepan, cook onion in butter until tender.
- Add sugar and flour to saucepan.
- Stir in vinegar and beet liquid until there are no lumps.
- Cook over medium heat until thickened, stirring constantly.
- Add beets; salt to taste.
- Heat. | |
Floating Islands With Lemon-Scented Custard Sauce And Raspberries | - 1 cup whipping cream
- 1/2 cup whole milk
- 6 large egg yolks
- 1/3 cup sugar
- 3 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon peel
- 1/2 cup egg whites (about 4 large)
- Pinch of salt
- 2/3 cup sugar
- 6 paper-thin lemon slices
- 2 6-ounce containers fresh raspberries | - Bring cream and milk to simmer in heavy medium saucepan. Using whisk, beat egg yolks and sugar in medium bowl until light, about 2minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Pour custard into bowl. Stir in lemon juice and peel. Cool slightly, then chill uncovered until cold. do ahead Sauce can be made 2 days ahead. Cover and keep refrigerated.
- Preheat oven to 350°F. Generously butter six 3/4-cup souffle dishes and dust with sugar. Place on baking sheet. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually beat in sugar. Continue beating until stiff and glossy. Divide meringue among prepared souffl dishes, mounding slightly. Bake until meringues puff and begin to brown lightly on top and tester inserted into center comes out clean, about 15 minutes. Cool to room temperature, at least 20 minutes and up to 3 hours (meringues will deflate).
- Divide custard sauce among 6 shallow soup bowls. Carefully run small sharp knife around edge of meringues to loosen, if necessary. Invert meringues, then turn top side up and place on sauce. Garnish with lemon slices and sprinkle with raspberries. | |
Easy Chalupe | - 1 12 lbs pork roast
- 1 lb dry pinto beans
- 2 tablespoons chili powder
- 1 tablespoon cilantro
- 1 tablespoon oregano
- 1 garlic clove, minced
- 2 teaspoons salt
- 1 tablespoon cumin
- 3 cups water | - Slow cook pork roast, pinto beans, chili powder, cilantro, oregano, garlic, salt, cumin and water for five to six hours; add more water if needed.
- Shred pork and return to pot.
- Serve over tortillas if desired. | |
The Best Mushroom Stroganoff (Vegan) | - 1 (6 cup) package pasta, egg-free ribbon noodles
- 1/4 cup margarine, vegan (I use Earth Balance, but vegetable oil would work too)
- 1 onion, minced
- 16 ounces portabella mushrooms, sliced
- 2 garlic cloves, minced
- 2 cups vegetable broth, beef flavored (we use Frontier beef-flavored broth powder)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce, vegan (you could leave this out, it's not critical, but does add depth)
- 1/4 cup flour
- 1 cup vegan sour cream (I use Follow Your Heart) | - Cook and drain pasta according to package directions.
- Meanwhile, in a large skillet, saute mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
- Add garlic and cook for another 1-2 minutes. Remove from heat.
- In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
- Whisk in flour and continue cooking until sauce begins to thicken.
- Return skillet to low heat and stir thickened sauce into mushroom mixture.
- Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles. | |
Jelly-Topped Sugar Cookies | - 3/4 cup sugar
- 3/4 cup canola oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon grated lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup jam or jelly | - In a large bowl, beat sugar and oil until blended. Beat in eggs, extracts and lemon zest. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased
- . Coat bottom of a glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed.
- Place 1/4 teaspoon jelly in the center of each cookie. Bake at 400° for 8-10 minutes or until set. Remove to wire racks to cool. | |
Spicy Pork Larb Cups | - None None For the Larb
- 2 tsp peanut oil
- 1 2/3 lbs ground pork
- 2 tsp fish sauce
- 2 tbsp thick sweet soy sauce (kecap manis) or substitue 1 1/2 tbsp light soy sauce plus 1/2 tbsp honey or molasses
- 1 clove garlic, crushed
- 1 tsp freshly grated ginger
- 2 None spring onions, thinly sliced on the diagonal
- 1 None red or green hot chili, thinly sliced
- 1 cup bean sprouts
- 2/3 cup cilantro, chopped
- None None For the Dressing and to Serve
- 1/2 None small cucumber, peeled, seeded, finely chopped
- 1/4 cup lime juice
- 2 tsp sesame oil
- 1 tbsp fish sauce
- 2 tsp finely chopped palm sugar or brown sugar
- 8 None iceberg lettuce cups, trimmed with scissors
- None None Lime wedges, to serve | - Heat peanut oil in a wok on high, swirling to coat. Stir-fry pork, in batches, for 2-3 minutes, until cooked through. Return all pork to wok Add fish sauce, thick sweet soy sauce, garlic, ginger, onion, and chili, and stir-fry for 1-2 mins, until heated through. Remove from heat.
- Add bean sprouts and cilantro and toss.
- To make dressing, combine cucumber, lime juice, sesame oil, fish sauce and sugar in a glass bowl.
- To serve, place lettuce cups on a platter. Fill with pork mixture and drizzle with dressing. Serve with lime wedges and remaining dressing. | |
Lamb Chops With Spring Onion & Mustard Mash | - 800 g maris piper potatoes or 800 g king edward potatoes, cut into even sized pieces
- 12 savoy cabbage, thinly shredded
- 25 g butter
- 4 spring onions, trimmed & thinly sliced
- 8 lamb chops
- 100 ml milk
- 1 tablespoon coarse grain mustard
- 500 g lamb gravy, heated through
- salt & pepper | - Cook th epotatoes in simmering, lightly salted water for 8-10 minutes until tender.
- Cook the shredded cabbage in lightly salted noiling water for 5 minutes & drain well.
- Meanwhile, melt the butter in a separate pan & cook the spring onions for 2-3 minutes then set aside.
- Grill the lamb chops for 5-6 minutes on each side - depending on thickness & how you like them.
- Drain the potatoes & return to the pan.
- Stand over a very low heat for a few minutes to dry off any excess moisture - take care not to burn them.
- Add the milk & heat until hot.
- Add the mustard & season to taste.
- Mash well, then stir in the spring onions & cabbage.
- Serve immediately withthe chops & hot gravy. | |
Albert'S Soy Sauce Steak | - 1 - 1 1/2 lb top round steak, cut into 1/2-inch cubes
- 1 cup soy sauce
- 1/2 cup water
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon seasoning salt
- 2 dashes pepper
- 1/8 teaspoon dried parsley
- 1/8 teaspoon oregano
- 1 dash ground thyme | - Preheat oven to 350° degrees.
- Mix together ingredients.
- Let meat marinate at least one hour (marinate longer for more flavor).
- Cook in 9x13 baking dish for 30 to 45 minutes.
- Serve over rice. | |
Vietnamese Beef And Lettuce Curry | - 1 cup uncooked long grain white rice
- 2 cups water
- 5 teaspoons white sugar
- 1 clove garlic, minced
- 1/4 cup fish sauce
- 5 tablespoons water
- 1 1/2 tablespoons chile sauce
- 1 lemon, juiced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon ground cumin
- 1 (28 ounce) can canned diced tomatoes
- 2 cups lettuce leaves, torn into 1/2 inch wide strips | - In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
- In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
- Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
- Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side. | |
Amazing Fried Pork Chops! | - 2 tablespoons olive oil, or as needed
- 3 eggs
- 1/3 cup milk
- 2 cups Italian-seasoned bread crumbs, or more as needed
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup seasoned salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil, or as needed
- 6 thick-cut boneless pork chops
- 1/3 cup Parmesan cheese | - Preheat oven to 375 degrees F (190 degrees C). Pour about 2 tablespoons olive oil into the bottom of a deep baking pan to generously coat.
- Whisk eggs and milk together in a bowl. Mix bread crumbs, garlic powder, onion powder, seasoned salt, and black pepper together in a shallow dish.
- Coat the bottom of a skillet with about 1 tablespoon olive oil and heat over medium-high.
- Coat pork chops in the egg mixture, allowing excess liquid to drip back into the bowl. Press each coated pork chop into the bread crumb mixture until evenly coated on all sides.
- Place pork chops in the hot oil and cook until golden brown, about 4 minutes per side. Transfer browned pork chops to the prepared baking dish and top with Parmesan cheese.
- Bake in the preheated oven until pork chops are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). | |
Broccoli Stir Fry with Noodles | - 2 quarts water
- 1/4 pound rice sticks
- 2 tablespoons ketchup
- 2 tablespoons oyster sauce
- 1/4 cup lime juice
- 1 teaspoon dried red pepper flakes
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 1/3 cup vegetable oil
- 2 cloves garlic, minced
- Florets from small head of broccoli, chopped
- 1/2 cup cilantro leaves
- 1/2 cup roasted peanuts, chopped
- 1 lime, cut into wedges | - Bring water to a boil.
- Place rice noodles in a large mxing bowl, pour boiling water over them and let them soften, about 15 minutes.
- When soft, drain and cut the noodles with kitchen scissors into 2-inch lengths and set aside.
- In a bowl combine ketchup, oyster sauce, lime juice, red pepper flakes, sugar and chicken broth.
- Heat oil in a large skillet or wok, over high heat.
- Add the garlic and stir fry for 10 seconds.
- Add broccoli and stir fry until it turns bright green, about 1 minute.
- Add ketchup mixture and bring to a simmer.
- Add cut soaked rice noodles and stir the ingredients together.
- Cover and simmer until broccoli is barely tender, 2 to 3 minutes.
- Season with salt and serve immediately sprinkled with cilantro and peanuts; serve with lime wedges. | |
Friendship Sourdough Bread(Potato Feed) | - 3/4 c. sugar
- 3 Tbsp. instant potatoes
- 1 c. warm water | - Using a wooden spoon in a small bowl, mix ingredients real well, then pour into starter.
- Let stand out of refrigerator 8 to 12 hours with top on very loosely. Soon you will see it start to bubble. After 8 to 12 hours, take 1 cup starter out to make your bread.
- Return the rest to the refrigerator and in 3 to 4 days, feed starter again. | |
Plum Cobbler | - 3-1/2 cups chopped fresh plums (about 2 pounds)
- 6 tablespoons brown sugar, divided
- 5 teaspoons all-purpose flour, divided
- 1/8 teaspoon pepper
- Pinch ground nutmeg
- Pinch ground cloves
- 2/3 cup old-fashioned oats
- 2 tablespoons butter, melted
- 1-1/2 teaspoons finely grated orange zest | - In a large bowl, combine plums and 3 tablespoons brown sugar. Combine 2 teaspoons flour, pepper, nutmeg and cloves; sprinkle over plums and toss to coat. Transfer to a greased shallow 1-qt. baking dish.
- In a small bowl, combine oats with remaining brown sugar and flour. Stir in butter and orange zest until crumbly. Sprinkle over plum mixture.
- Bake at 375° for 20-25 minutes or until topping is golden brown and plums are tender. Serve warm. | |
Pumpkin Pie Squares | - 1 c. flour
- 1/2 c. oatmeal
- 1/2 c. brown sugar
- 1/2 c. butter | - Mix until crumbly.
- Press in 9 x 13-inch pan.
- Bake at 350° for 15 minutes. | |
Guacamole Chicken | - 2 sweet pepper small, diced
- 1/2 cup onions diced
- 1 lime diced, peel also
- 1 avocado diced
- salt
- black pepper
- cayenne pepper
- 3 chicken breasts | - 1. In a hot skillet (with oil if desired), saute the peppers, onion, and lime peel.
- 2. In a food processor, blend the peppers, onions, lime peel, lime flesh, and avocado. Once blended, set aside in a small bowl.
- 3. Coast chicken breasts lightly with salt, pepper, and cayenne pepper.
- 4. Cook evenly with some oil in a skillet.
- 5. When done, use paper towels to soak up excess oil on the chicken.
- 6. Top with guacamole mixture and serve with rice. | |
Stuffing Muffins | - 2 tablespoons butter
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 (14 1/2 ounce) can chicken broth
- 23 cup mayonnaise
- 1 (14 ounce) package seasoned stuffing mix | - Preheat oven to 350 degrees.
- Spray 12-cup muffin pay with non-stick spray; set aside.
- In non-stick skillet, melt butter over medium heat and cook onion and celery, stirring occasionally, 6 minutes or until vegetables are soft.
- Stir in broth and mayonnaise.
- In large bowl, pour vegetable mixture over stufing mix and toss to coat.
- Evenly divide mixture into prepared pan, pressing firmly and mounding slightly.
- Bake 40 minutes or until muffins are golden. | |
Apple Turnovers | - 1 cup canned apple pie filling
- 1/4 cup dried currants
- 2 tbsp light brown sugar
- 1/4 tsp mixed spice, such as pumpkin pie spice
- 4 sheets frozen puff pastry, thawed
- 1 None egg, lightly beaten
- 2 tsp demerara sugar | - Preheat the oven to 425°F. Grease 2 baking pans and line with parchment paper.
- Combine the apple pie filling, currants, brown sugar and spice in medium bowl.
- Using 3 1/4-inch cutter, cut nine rounds from each pastry sheet. Place a rounded teaspoon of the apple mixture on each round. Fold to the enclose filling, pinching the edges to seal. Place the turnovers on the prepared pans. Brush with egg and sprinkle with demerara sugar.
- Bake for about 20 mins or until golden brown. | |
Fig Spooks | - 1 package cake mix
- 1/2 cup figs, dried stemmed
- icing butter | - Make cake according to package instructions, folding in figs which have been cut into small pieces.
- Fill cup cake pans 23 full.
- Bake 25 minutes at 375F (190C).
- To make Spooks, turn cup cakes upside down.
- Place a dab of icing in the center, and set whole California dried fig upright with the stem standing erect at the top.
- Let stand until firm, then ice the whole thin with soft white butter icing.
- Let icing flow around the base of the cake to resemble a sheet. | |
Aunt Belle'S Cheesecake | - 1 small box lemon Jell-O
- 1 c. boiling water
- 8 oz. pkg. cream cheese
- 1 tsp. vanilla
- 3/4 c. sugar
- 1 large can Milnot milk (do not substitute)
- 3 c. graham cracker crumbs
- 1 stick oleo | - Mix Jell-O and boiling water, slightly thicken.
- Melt oleo and mix with cracker crumbs.
- Press into 9 x 13-inch glass dish.
- Whip chilled milk; set aside.
- Beat cream cheese, vanilla and sugar. Beat slightly thickened Jell-O into cream cheese mixture, then fold into whipped cream.
- Refrigerate overnight or a minimum of 3 hours. | |
Pizza Salad | - 8 oz. Italian pasta twists, cooked (tri color)
- 1 small red onion
- 1 small green pepper
- 2 large tomatoes
- 1/2 lb. sliced pepperoni
- 1/2 lb. sharp cheese, cubed
- 1 can black olives
- oregano
- salt and pepper
- 1/2 c. olive oil
- 1/2 c. vinegar | - Mix oil and vinegar. Pour over salad.
- Refrigerate.
- Top with croutons when served. | |
Steel Cut Maple Granola | - 2 cups steel cut oats
- 1/4 cup wheat germ
- 1/4 cup whole almond
- 1/4 cup pumpkin seeds
- 1/4 cup flaked coconut (unprocessed)
- 1/3 cup maple syrup
- 1/4 cup apple juice concentrate
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup dried fruit | - Preheat oven to 300°F.
- In a large bowl, combine all ingredients except the dried fruit and toss well.
- Spread on large cookie sheet and bake 35-45 minutes, stirring occasionally, until lightly browned.
- Stir in dried fruit.
- Makes 6 servings (approx 5/8 cups each.). | |
Raisin Pie | - 2 c. raisins
- 2 c. boiling water
- 1/3 c. granulated sugar
- 1/3 c. brown sugar
- 2 Tbsp. cornstarch
- 1/8 tsp. salt
- 2 tsp. grated lemon rind
- 1/2 tsp. grated orange rind
- 2 Tbsp. lemon juice
- 1 Tbsp. orange juice
- pastry for 2-crust (9-inch) pie
- 2 Tbsp. butter or margarine | - Add raisins to water.
- Simmer until tender (3 to 5 minutes). Combine sugars, cornstarch and salt; stir into hot raisins.
- Cook slowly, stirring constantly, to full rolling boil; boil 1 minute. Remove from heat.
- Blend in fruit rinds and juices.
- Pour hot filling into pastry-lined pie pan; dot top with butter.
- Cover with remaining pastry.
- Bake in 425° oven for 30 to 40 minutes.
- Serve slightly warm, plain or with whipped cream. | |
Scalloped Potatoes | - 3/4 c. nondairy creamer
- 3 Tbsp. flour
- 1 tsp. salt
- 1/4 tsp. paprika
- 1/8 tsp. pepper
- 1/8 tsp. garlic powder
- 2 Tbsp. dehydrated onion
- 5 medium pared, thinly sliced potatoes
- 3 Tbsp. oleo or butter
- 1 1/2 c. boiling water | - Mix creamer, flour, salt, paprika, garlic powder, pepper and onion.
- Put
- 1
- cup
- potatoes in 2-quart casserole.
- Cover with 1/3
- of
- the nondairy creamer mixture and dot with 1/3 of the butter.
- Repeat.
- Pour
- boiling water over potatoes.
- Bake at 350° for 1 to 1 1/2 hours until potatoes are tender. | |
Chicken Tenders in Chili Sauce | - 4 pieces Chicken tenderloins
- 1 tbsp Sake
- 1/4 tsp Salt
- 1/3 Egg white
- 1 tsp Katakuriko
- 10 cm The white part of a Japanese spring onion
- 1/2 piece Ginger
- 100 ml Chicken stock
- 2 tbsp Ketchup
- 2/3 tbsp Sweet chili sauce (or doubanjiang)
- 1/2 tbsp Sake
- 1/2 tbsp Sugar
- 1/4 tsp Salt
- 2/3 tbsp Katakuriko
- 1/2 tbsp each Vinegar, sesame oil (for the finishing touch) | - Remove the sinew from the chicken and cut into 4-5 slices.
- Rub in with the ingredients.
- Chop the ingredients.
- Heat oil (not listed) in a frying pan and fry both sides.
- Remove from the pan temporarily.
- Don't over-cook.
- Saute the ingredients in the same frying pan.
- When fragrant, add the combined seasonings and (since the katakuriko needs to be slightly cooked) simmer while mixing very well.
- Add the chicken fillets to Step 3, stir once, add the vinegar and sesame oil for flavor, and toss. | |
Winter Stew | - 2 lb. beef stew meat
- 2 Tbsp. shortening
- 1 tsp. seasoned water or 4 beef bouillon cubes
- 1 1/2 c. boiling water
- 1 1/2 c. tomato juice
- 6 small onions, quartered
- 3 medium potatoes, diced
- 1 1/2 c. kernel corn
- 1 c. sliced carrots | - Brown stew beef in hot shortening in a heavy skillet. Sprinkle with seasoned salt as it cooks.
- Add boiling water and tomato juice.
- Simmer, covered, for 1 hour.
- Add vegetables and cook until tender.
- Add more water or tomato sauce, if desired. Serve with biscuits.
- Really good for cold days. | |
Chilean Sea Bass With Zucchini | - 1 1/2 lbs chilean sea bass fillets or 1 1/2 lbs other fish, of your choice
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
- 2 green onions, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine
- 2 medium zucchini, sliced
- salt and pepper, to taste
- paprika, to taste
- 2 tablespoons butter, melted | - Place fish in a single layer in foil-lined 9x13 baking pan.
- Spread garlic, parsley, sun-dried tomatoes and green onions over fish.
- Sprinkle lemon juice and wine over all.
- Arrange zucchini around fish.
- Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color.
- Drizzle with melted butter.
- Cover with foil and crimp edges with bottom foil to seal completely.
- Bake at 450F for 20 minutes or until fish flakes easily with fork. | |
Banana Milk Shake | - 2 ripe bananas
- 2 c. milk, cold
- 2 scoops vanilla or banana split ice cream
- 1 tsp. vanilla | - Peel and mash bananas.
- Add milk and vanilla, and beat until well-blended.
- Pour into tall glasses.
- Add scoop of ice cream. Serves 2. | |
White Chocolate And Oreo Mousse Pie | - 1 3/8 cups OREO(R) Cookies pack of, filling removed
- 6 tablespoons unsalted butter melted
- 1 cup milk
- 1 tablespoon powdered gelatin scant, 7g
- 1 15/16 cups white chocolate chopped
- 2 cups whipping cream
- 1 3/8 cups OREO(R) Cookies pack of, filling removed and coarsely chopped | - Make the crust,put the oreo in a zip-lock bag and finely crumble it using a rolling pin. Transfer the crumb into a bowl and pour the melted butter over, mix until blended. Pour the crust mixture into an 8" springform tin ( or loose-based tin) and press them down evenly and tightly.Let it set in the fridge while making the filling.
- Make the mousse filling, in a medium saucepan, add the milk and gelatin, stir and leave for a few minutes to let them absorb each other, then heat it gently on medium heat until the gelatin has dissolved. Remove the pan from the heat and add the white chocolate into the milk mixture, stir until the chocolate has melted and incorperated. Leave to cool at the room temperature, stirring from time to time, until the mixture reaches a sweetened condense milk-like texture.( To speed this stage up, you can either put it into the fridge or over a bowl of iced water )
- In a mixing bowl, whip the cream to the soft peak,then pour the chocolate mixture into it, fold gently until everything blended. Stir in the oreo cookies. Take the curst out of the fridge and pour the mousse mixture over the crust evenly. Leave to set in the fridge (preferrably)overnight. Then gently unfold the pie and decorate as you wish before serving. | |
Banana Nut Muffins | - 2 c. flour or 1-1/2 c. flour + 1/2 c. Millers Bran
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 c. sugar - white or brown
- 2 bananas, mashed
- 1/2 c. applesauce
- 1 egg
- 1/2 c. nuts, chopped | - Mix dry ingredients, then add remaining ingredients and stir until moist. Do not over stir!
- Bake at 375° for about 25 minutes. | |
California Marinade For Chicken | - 1/2 c. oil
- 1/4 c. lemon juice
- 1 Tbsp. paprika
- 2 Tbsp. Worcestershire sauce
- dash of Tabasco
- 2 Tbsp. vinegar
- 1 tsp. salt
- 2 tsp. sugar
- 2 tsp. garlic salt | - Mix, shake and refrigerate.
- Beat well before using.
- Pour over chicken parts and marinate overnight.
- Broil chicken on outdoor grill until done.
- Makes about 1 cup. | |
Chili Verde Con Carne | - 2 lb. beef round steak, cut 3/4 inch thick
- 1/3 c. flour
- 1 tsp. salt or to taste
- 1/4 c. oil
- 1 tsp. each: cumin and sugar
- 1 (28 oz.) can tomatoes
- 2 Tbsp. lemon juice
- 1/2 c. boiling water
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 (4 oz.) can chopped green chiles
- 1/3 c. snipped parsley
- cooked rice | - Partially freeze steak and cut into strips 1/8 to 1/4-inch thick.
- Dredge meat strips in combined flour and salt.
- In a large skillet, brown 1/3 of the meat.
- Repeat until all meat has been browned.
- Drain drippings.
- Sprinkle cumin and sugar on meat. Drain tomatoes, reserving liquid.
- Cut tomatoes into pieces and reserve.
- Add tomato liquid, lemon juice and garlic to meat; stir to combine.
- Stir green pepper, onion, chiles and parsley into meat mixture.
- Cover tightly and cook on low heat for 45 minutes, stirring occasionally.
- Stir in reserved tomatoes; continue cooking, covered, 15 minutes or until meat is tender.
- Serve over cooked rice.
- Makes 6 to 8 servings. | |
Ham And Noodle Casserole | - 1/2 to 1 c. cooked, chopped ham
- 1/4 lb. American cheese, diced
- 1 green pepper
- 5 to 6 oz. uncooked noodles
- 1 can cream of mushroom soup
- 1 1/2 cans of water
- 1 tsp. salt | - Grease baking dish or casserole.
- Mix all the ingredients and pour into casserole.
- Bake, uncovered, for 1 hour at 350°. | |
Cheese Dip Mold | - 1 can cream soup (any kind)
- 8 oz. cream cheese
- 1 pkg. unflavored gelatin
- 1 c. mayonnaise
- 1 c. diced celery
- 1 c. diced onion
- 1 can chopped crab, clam, tuna, shrimp, chicken, etc.
- green pepper or whatever you want | - Heat soup, cream cheese and gelatin.
- Cool, then add mayonnaise; mix well.
- Add whatever else you want (celery, onion, etc.).
- Mix well and pour into mold.
- Chill about 4 hours or overnight. | |
Chicken Salad | - 5 chicken breast tenders
- 18 cup slivered almonds, crushed
- 1 12 cups grapes, sliced in quarters
- 1 12 tablespoons fat-free Miracle Whip
- aluminum foil | - Preheat oven to 350.
- In a square baking dish, cover chicken with aluminum foil and bake for 30 to 40 minutes, or until cooked all the way through.
- Once chicken is baked, wrap it up in the foil and refridgerate it until it is completely cool.
- Once it is cool, cut up chicken and chop it up.
- I prefer to use my blender but a food processor is fine.
- Add the crushed almonds, grapes and miracle whip and mix all ingredients together very well.
- Refidgerate until ready to serve. | |
Creamy Eggless Mayonnaise | - 1 Tbsp. sugar
- 1/2 tsp. paprika
- 1/2 tsp. salt
- few grains white pepper
- 1/2 tsp. dry mustard
- 1/2 c. evaporated milk, undiluted
- 2 1/2 tsp. vinegar
- 2 Tbsp. butter | - Mix sugar, salt, flour and mustard together.
- Beat egg yolks slightly.
- Add dry ingredients, water and vinegar and mix to a smooth paste.
- Cook over low heat, stirring constantly, until thickened.
- Remove from heat and blend butter.
- When ready to use, thin with cream or fold in whipped cream.
- Makes 1 cup dressing. | |
Mock Pecan Pie | - 2/3 c. white sugar
- 2/3 c. butter
- 2/3 c. white Karo
- 2/3 c. rolled oats
- 2/3 c. chopped pecans
- 2 eggs | - Mix all of the ingredients and pour into 9-inch unbaked pie shell.
- Bake at 400° for 45 minutes. | |
Fancy Applesauce Cake | - 2 c. sugar
- 1 c. shortening
- 2 eggs
- 2 c. hot applesauce
- 2 tsp. baking soda
- 3 1/2 c. sifted flour
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 c. raisins
- 1 c. nuts, chopped
- 1 jar maraschino cherries, chopped | - Cream sugar, shortening and eggs together.
- Add hot applesauce with baking soda; beat well.
- Add dry ingredients; beat well. Fold in raisins, nuts and cherries.
- Bake in tube pan 1 hour and 15 minutes in 325° oven.
- When cool, wrap in wine cloth and store in tight container.
- Stays moist for weeks.
- Let stand about a week or 10 days before eating for full flavor. | |
Caramelized Onion Cream Soup | - 2 tablespoons unsalted butter
- 4 large onions, peeled and chopped
- 2 garlic cloves, chopped
- 1 cup white wine
- 2 tablespoons sherry wine
- 4 cups chicken stock, preferably brown stock
- 1 yukon gold potato, peeled and diced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 cup heavy cream (35%)
- salt & freshly ground black pepper | - In large saucepan, melt butter over medium-low heat and add onions.
- Using a wooden spoon, stir onions until they soften and begin to carmelize, this will take 20-30 minutes.
- Add garlic and 1/3 of the wine, continue stirring until wine is absorbed, this will deglaze the pan and onions will brown.
- Add remaining wine 1/3 at a time following above procedure until it is absorbed.
- Add sherry, stock, potato and fresh herbs.
- Bring to a simmer and cook until potato is tender.
- Remove from heat, carefully puree using hand blender.
- If you prefer a very smooth soup, strain mixture.
- Return soup to heat, add cream and season to taste.
- Bring to simmer before serving, do NOT allow soup to boil.
- Serve and enjoy! | |
Easy Cheese Torte | - 1 lb. small curd cottage cheese
- 2 (8 oz.) pkg. cream cheese
- 1 1/2 c. sugar
- 4 eggs
- 1/3 c. cornstarch
- 2 Tbsp. lemon juice
- 1 tsp. vanilla
- 1/4 lb. butter, melted
- 1 lb. sour cream
- 1 pkg. graham crackers | - Butter spring-form and dust sides and bottom with crumbs.
- In a mixer, cream cottage cheese and then add rest of ingredients one at a time, until all are gone.
- Bake at 325° for 1 hour and 10 minutes.
- Let stand in oven with door closed for 2 hours. Refrigerate. | |
Quick And Easy Chicken Soup | - 2 (10 1/2 oz.) cans condensed chicken broth
- 2 2/3 c. water
- 2 oz. (1 c.) wagon wheel pasta
- 1 (9 oz.) pkg. Green Giant Harvest Fresh frozen cut broccoli
- 1 (5 oz.) can chunk chicken, drained | - In large saucepan, bring chicken broth and water to a boil. Reduce heat.
- Stir in pasta.
- Simmer 8 to 12 minutes or until pasta is almost tender.
- Remove broccoli from pouch.
- Add to soup mixture.
- Cook 5 minutes or until broccoli is crisp-tender.
- Stir in chicken.
- Cook until thoroughly heated.
- Makes 4 (1 1/2-cup) servings. | |
Fruit Parfait Cake | - 9 ounces ripe apricot halves
- 200 ml milk
- 2 tablespoons sugar
- 20 g Jello gelatin
- 500 ml whipping cream
- 1 lb ladyfinger | - In a bowl warm up 100ml milk and disolve the sugar in it.
- Pure the apricots by using food processor and adding slowly the warmed milk.
- Using water bath disolve 10gr jello in the rest of the milk. Add that to the apricot mix and stir well. Pour in rectangular shape pan and refrigerate for 2 hours.
- Whip the cream using a hand mixer and add the rest of the jello to it. Stir well and pour over the cooled apricot mix. On the very bottom arrange a single layer of the lady finger cookies.
- Refrigerate for at least 12 hours. Before serving flip the desert on a serving tray. | |
Klupskies (Polish Burgers) | - 1 lb ground beef
- 1 small onion, diced
- 1/2 green pepper, diced
- 1 egg
- 2 slices bread
- 2 tablespoons ketchup
- 1/4 teaspoon sea salt | - Mix beef, onion, green pepper, eggs, salt, and ketchup.
- Tear bread up into small chunks (1/2 inch pieces) and mix into the beef until the pieces are evenly distributed.
- Form meat into 4 patties.
- Cook in a skillet sprayed with Olive Oil spray over medium heat until one side is browned (approximately 10 minutes). Turn and cook other side, until the other side is brown and the juices from the burgers run clear. **Please note that these can also be cooked on the grill. | |
Chicken Casserole | - 4 c. diced, cooked chicken
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 12 oz. noodles, cooked
- 1 Tbsp. mayonnaise
- poppy seed, salt and pepper
- Pepperidge Farm stuffing
- 1/2 c. water | - Combine all ingredients, except stuffing mix in a large mixing bowl. Add salt and pepper to taste. Spread in 3-quart ovenproof dish or 13 x 9-inch casserole dish.
- Sprinkle with more poppy seed and top with 1/2 bag of stuffing mix. Bake at 350° for 45 minutes. | |
Peanut Butter Pie | - 1/2 c. milk
- 1/2 c. peanut butter, plain or crunchy
- 8 oz. pkg. cream cheese, softened
- 1 c. powdered sugar
- 8 oz. Cool Whip, thawed | - Beat cream cheese and powdered sugar together.
- Slowly beat in milk.
- Fold in peanut butter until creamy.
- Add Cool Whip and fold until blended well.
- Pour into graham cracker crust and freeze with cover.
- Serve with hot fudge sauce or plain. | |
Hot Tamale Pie | - 1 1/2 lb. hamburger
- 1 c. chopped mango
- 3 medium-sized onions
- 3/4 c. oil
- 1 can tomatoes
- 1 can whole kernel corn
- 2 tsp. chili powder
- 2 tsp. salt
- 2 boxes Jiffy cornbread mix | - Combine hamburger, mango, onions and oil; cook until well done.
- Add tomatoes, corn, chili powder and salt.
- Prepare cornbread mix as directed on package.
- Mix into above mixture. Bake at 400° for 45 minutes in a 9 x 13-inch pan. | |
Cheesy Mexican Pizza | - 1/2 cup medium chunky salsa
- 1 pre-baked pizza crust
- 1 cup chopped, cooked chicken or turkey Whole Foods 1 lb For $3.99 thru 02/09
- 1 cup grated Cracker Barrel Monterey Jack Cheese
- 1/4 cup each: diced green pepper and sliced black olives
- 1 Tbsp. chopped cilantro (optional) | - SPREAD salsa evenly over pizza crust; top with remaining ingredients.
- BAKE at 450F (230C) for 15 minutes. | |
Decadent Mexican Chocolate Cheesecake | - 8 oz chocolate brownies
- 12 oz mini chocolate chips
- 1 tsp espresso powder, dissolved in 2 tsp hot water
- 1/4 cup heavy cream
- 2 tbsp coffee liqueur
- 1 tsp vanilla extract
- 32 oz cream cheese, at room temperature
- 2/3 cup granulated sugar
- 2 tbsp cocoa powder
- 3 None large eggs, plus 1 egg yolk
- 1 1/2 cups whipped cream
- 1/2 cup chocolate frosting, for garnish
- 12 small pieces marbled chocolate bark, for garnish | - Preheat oven to 350°F. Grease an 8 inch springform pan.
- In a food processor, pulse brownies and 1/3 cup chocolate chips until fine crumbs form. Press into base of prepared pan and bake for 15 mins. Let cool.
- Gently melt remaining chocolate chips. Let cool to room temperature.
- Whisk together espresso, 1/4 cup heavy cream, liqueur and vanilla. Set aside.
- Reduce oven to 325°F. Place a baking pan filled with 2 cups water on the lowest oven rack.
- In a food processor, combine cream cheese, sugar, cocoa powder and melted chocolate. Puree until smooth then add eggs and egg yolk. Add coffee cream mixture and puree until smooth. Transfer to prepared pan and bake for 1 hour 10 mins. Turn oven off and let cheesecake cool in oven with door ajar. Chill for 4 hours, or overnight.
- To serve, spread whipped cream over top of cheesecake. Spoon chocolate frosting into a piping bag with a small star tip and pipe 12 rosettes on cake. Top each with a piece of chocolate bark. | |
Poached Pears with Marsala, Cinnamon, and Vanilla | - 2 cups dry Marsala
- 2 cups water
- 3/4 cup sugar
- 2 cinnamon sticks
- 2 vanilla beans, split lengthwise
- 2 long strips orange peel
- 6 7-ounce Bosc pears, peeled, stems left intact
- 8 ounces mascarpone cheese* (optional) | - Combine 2 cups dry Marsala, 2 cups water, sugar, cinnamon sticks, split vanilla beans, and orange peel strips in heavy large pot.
- Bring to boil over high heat, stirring to dissolve sugar.
- Add peeled Bosc pears.
- Reduce heat to medium-low.
- Cover pot and simmer until pears are tender, turning pears occasionally, about 40 minutes.
- Using slotted spoon, transfer pears to platter.
- Boil liquid in pot until reduced to 1 1/4 cups, about 12 minutes.
- Pour syrup over poached pears.
- Chill until cold, turning pears occasionally, at least 3 hours and up to 1 day.
- Divide poached pears among 6 shallow bowls.
- Strain syrup; discard solids.
- Drizzle syrup over pears.
- Top each with dollop of mascarpone, if desired, and serve.
- Italian cream cheese, sold at Italian markets and many supermarkets. | |
Roast Chicken With Rosemary-Orange Butter | - 3 shallots
- 6 tablespoons butter (3/4 stick)
- 4 teaspoons fresh rosemary, minced
- 1 tablespoon orange peel, grated
- 7 lbs roasting chickens, neck and heart reserved
- 1 medium onion, chopped
- 2 medium carrots, peeled, chopped
- 1 stalk celery, chopped
- 3/4 cup dry white wine
- 1 1/2 cups reduced-sodium chicken broth | - Position rack in center of oven; preheat to 400°F Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
- Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
- Place a rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F, stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
- Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce. | |
Chicken And Dumplings | - 4 chicken breasts
- 3 cans cream of chicken soup
- 1 stick butter
- 1/2 t. salt and pepper
- 5 c. white lily flour
- 1 c. crisco shortening
- 2 c. buttermilk | - Put chicken breast in a pot with water, butter, salt and pepper.
- Boil for about 45 min.
- Take chicken out and add 3 cans of chicken soup.
- Bring to a boil.
- Pick chicken off bones and add to boiling mixture.
- To make dumplings, mix flour, shortening and buttermilk.
- Mix well and drop by spoon into the boiling mixture, DO NOT STIR dumplings until they are done. | |
Mentaiko Cream Pasta | - 100 grams Penne pasta
- 2 tbsp Broken up mentaiko
- 100 ml Heavy cream
- 1 Egg yolk
- 1 Salt | - Boil a large amount of water and throw in some salt.
- Break apart the mentaiko.
- Boil the penne pasta in the boiling water and cook for 1 minute less than instructed on the package.
- Add the ingredients, excluding the salt, into a frying pan, stir them up and cook.
- Add the cooked pasta and mix it all together so the sauce coats the noodles.
- At this point, taste it and adjust the salt as necessary.
- Arrange it on a plate, garnish with some parsley, and enjoy. | |
Never Fail Fudge | - 2 c. sugar
- 2 Tbsp. cocoa
- 1/2 c. milk
- 1 stick margarine
- 1 tsp. vanilla
- 1 c. nuts (optional) | - Melt margarine over low heat and add milk; add cocoa and sugar.
- Stir well, then turn setting to high and bring to a boil. Boil one minute on high, then turn down one notch and boil 1 1/2 to 2 minutes longer.
- Remove from heat and add vanilla (and nuts, if desired).
- Place pan in cold water and beat fudge until it loses its gloss and thickens enough to spoon onto waxed paper. | |
Gobble Goodies | - 1/4 c. margarine or butter
- 1 pkg. large marshmallows or 4 c. miniature marshmallows
- 6 c. crispy rice cereal
- chocolate frosting
- candy corn
- chocolate sandwich cookies | - With a parent's help, melt the margarine over medium heat in a large saucepan.
- Add the marshmallows and stir the mixture until the marshmallows are completely melted.
- Remove the pan from the heat and stir in the cereal.
- Stir the mixture until the cereal is well coated.
- Cool the mixture for 10 minutes.
- While it's cooling, twist apart some sandwich cookies.
- Butter your hands and shape the cereal mixture into 1 1/2-inch balls.
- Frost the inside of the cookie halves that have no filling on them.
- Press candy corns into the frosting in the shape of a fan.
- Add a little frosting below the candy corns.
- Then press a cereal ball into the center of each cookie.
- Spread frosting on remaining cookie halves and stick them to the bottoms of the cereal balls.
- Put a dab of frosting on a candy corn and stick it onto the cereal ball to make the turkey's head.
- Repeat for each turkey.
- Use the turkeys to decorate your family's Thanksgiving table.
- (And when you're through with dinner, gobble them up.) | |
Anise Pork Roast | - 5 pounds pork loin roast
- 1 x salt and black pepper
- 3 tablespoons parsley leaves minced
- 2 cloves garlic minced
- 1 x flour, all-purpose
- 1 cup chicken broth
- 1 tablespoon star anise
- 1/2 cup white wine | - Season the roast with salt and pepper, and cut 5 or more deep gashes in it.
- Fill these with a combination of parsley and minced garlic.
- Rub well with flour and put into a 350F (180C).
- oven for 30 minutes.
- During that time, make a baste of the stock, wine, and anise seed.
- Simmer it all for 15 minutes.
- At the end of the 30 minutes in the oven, reduce the heat of the oven to 325F (160C)., and cook for 40 minutes to the pound, basting every 15 or 20 minutes.
- If roast begins to become dry in the last hour of cooking, it may be covered with foil. | |
Craving Kicker Cocoa Cookies | - Valrhona cocoa powder for the dough; Endangered Species milk chocolate and Trader Joes 72% dark chocolate for the icing
- 1 pound Chocolate Sugar Dough (page 132)
- 3 cups Simple Secret Icing (page 136)
- 1 tablespoon strong brewed coffee (optional)
- 1 tablespoon whiskey (optional)
- 1 tablespoon honey (optional)
- Cocoa powder, to dust (optional) | - Make the Chocolate Sugar Dough and allow it to chill for at least 30 minutes as directed.
- Preheat the oven to 350F.
- Line two cookie sheets with parchment paper or silicone baking mats.
- Put the dough on a floured piece of parchment paper or a silicone baking mat.
- Dust a little flour on top of the cold dough, cover with another piece of parchment paper or silicone mat, and roll the dough with a rolling pin until it is about 1/4 inch thick.
- Use a cookie cutter to cut the shapes and place them on the prepared cookie sheet about 1/2 inch apart.
- If the dough gets too soft and sticky as you work, chill it for 20 minutes and try again.
- Bake the cookies for about 10 minutes, or until they are set.
- Prepare the icing as you allow them to cool on the baking sheet.
- Once they are close to room temperature and sturdy, transfer them to a plate from which you can easily pick them up and ice them.
- Repeat this process until all your dough has been rolled out and baked.
- Prepare the icing as directed and flavor it with something to elevate your moodmaybe coffee, maybe whiskey, maybe honey.
- Maybe a bit of all three!
- The icing is very versatile so you can adjust it to suit your taste.
- When the cookies are cool, spread a thin layer on each one with a small offset spatula or dinner knife.
- Then dust them with a touch of cocoa powder or sandwich them together for a double dose of the chocolate cure.
- Unused icing freezes well. | |
Aunt Irma'S Cream Spread | - 1 c. milk
- 5 Tbsp. flour
- 1 c. sugar
- 1 stick butter
- 1/4 c. shortening
- dash of salt
- 1 tsp. vanilla | - Heat milk over medium heat.
- Add flour and stir until this forms a ball and leaves the side of the pan.
- Let cool.
- Cream sugar, butter, shortening, salt and vanilla together until smooth. Add flour/milk mixture to this.
- Chill.
- This is wonderful to spread on pound cake and add strawberries. | |
Apple Pie-Topsy Turvy | - 1/4 cup brown sugar firmly packed
- 1 tablespoon margarine
- 1 tablespoon corn syrup, light
- 1/4 cup pecan halves
- 15 ounces pie shell (9 inch)
- 23 cup sugar
- 2 tablespoons flour, all-purpose
- 1/2 teaspoon cinnamon
- 4 cups apples peeled, sliced | - In 9 inch pie pan, combine brown sugar, marg.
- and corn syrup; spread evenly over bottom of pan.
- Arrange pecans over mixture in pan.
- Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan.
- Heat oven to 425 degrees F. In small bowl, combine sugar, 2 T. flour and cinnamon; mix well.
- Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture.
- Repeat with remaining apple slices and sugar mixture.
- Top with second crust; seal and flute.
- Cut slits in several places.
- Bake at 425 degrees F. for 8 min.
- or until apples are tender and crust is golden brown.
- Loosen edge of pie; carefully invert onto serving place.
- Serve warm or cold with whipped cream. | |
Marilyn'S Heavenly Salad | - 2 big bags miniature marshmallows
- 2 big cans crushed pineapple, drained
- 1 jar maraschino cherries, cut in small pieces
- 1 container Cool Whip | - Mix all ingredients together.
- Add a little cherry juice. | |
Mushroom Tops | - 1 packet Button Mushrooms
- 1 teaspoon cream cheese per mushroom
- 1 Spinach leaf per mushroom
- 3 tablespoons melted | - Take the stems off of the mushroom and peel
- brush the mushrooms with butter
- put the spinach leaf down, then add the cream cheese on top
- bake in an oven at 350 for 15-20 mins or until soft and golden brown | |
Edie's Collard Greens | - 16 ounces frozen collard greens
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon vinegar
- 12 lb smoked turkey wings
- 1 yellow onion, small, kept whole
- 14 cup white sugar | - Place collard greens in bottom of large pot.
- Cover greens with water.
- Add all ingredients and stir.
- Bring to boil.
- Lower heat and simmer on low for 2-3 hours.
- Turn off heat.
- Remove onion and discard.
- Great with hot sauce or pepper vinegar. | |
Ham 'N Cheese Roll-Ups | - 1/4 c. shredded Cheddar cheese
- 1 (3 oz.) pkg. cream cheese, softened
- 1/4 c. margarine, softened
- 4 boiled ham slices
- Ritz crackers | - In small bowl, combine Cheddar cheese, cream cheese and margarine until well blended.
- Spread 1/4 mixture on one ham slice.
- Repeat with remaining mixture and ham.
- Roll up from short sides and chill for several hours.
- To serve, slice ham rolls into 1/2-inch thick slices.
- Arrange slices on top of crackers. | |
Peter Pan Salad | - 1 pt. whipping cream
- 1/2 c. sugar
- 1 small can crushed pineapple, drained
- 1/2 c. chopped nuts
- 1 1/4 c. miniature marshmallows
- 1 Tbsp. plain gelatin
- 1/4 c. cold water
- 1/4 c. hot water
- 1 large pkg. red jello
- 12 graham crackers | - Dissolve gelatin in cold water and hot water and let cool. Crush graham crackers.
- Put in bottom of 9 x 13-inch dish.
- Mix rest of ingredients and put in dish. Put jello on top of ingredients and put in refrigerator until ready to serve. | |
Rhubarb Sorbet | - 2 pounds (900g) very ripe rhubarb
- 1 cup plus 2 tablespoons (270g) water
- 1 1/4 cups plus 2 tablespoons (280g) granulated sugar
- 2 tablespoons plus 1 teaspoon (51g) light corn syrup
- 5 teaspoons (25g) Invert Sugar (page 185)
- 1/4 cup plus 1 teaspoon (25g) nonfat milk powder | - Set up an ice bath in a large bowl.
- Cut the rhubarb into small pieces and juice it in a juicer.
- The fibers can clog the juicer, so you may need to clean it about halfway through this process.
- Strain the juice and measure out 3 cups.
- Pour the water into a saucepan and add the granulated sugar, corn syrup, invert sugar, and milk powder and whisk.
- Bring to a boil over medium-high heat.
- Transfer to a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender.
- Once this is cool, add the rhubarb juice and mix again with the immersion blender.
- Freeze in an ice cream maker.
- Pack into a plastic container and freeze for at least 2 hours before serving. | |
Ficelles | - 3 1/2 cups bread flour
- One 1/4 oz (7g) envelope instant (fast-acting) yeast
- 4 tsp salt
- 1 1/2 cups tepid water
- 2/3 cup boiling water | - Mix the flour, yeast, and 1 tsp of the salt in a large bowl.
- Add the tepid water and stir to make a soft dough.
- Knead on a lightly floured work surface for 810 minutes, or until smooth and elastic.
- Divide the dough into four equal portions.
- Roll each into a 12in (30cm) rope.
- Place 2 ficelles on each of 2 large baking trays.
- Cover the loaves with oiled plastic wrap.
- Let stand in a warm place for 30 minutes, until doubled in size.
- Preheat the oven to 425F (220C).
- Dissolve the remaining 3 tsp salt in the boiling water.
- Brush the salted water over the loaves.
- Use a sharp knife to make 4 diagonal slashes in the top of each loaf.
- Bake for 1520 minutes, until light gold.
- After 10 minutes, switch the positions of the baking sheets from top to bottom to ensure even baking.
- Transfer to a wire rack.
- Serve warm, with lots of butter. | |
Mini Jalapeno Muffins | - 1 cup flour
- 1/4 cup sugar
- 1 1/4 cups yellow cornmeal
- 2 teaspoons baking powder
- 3/4 tablespoon salt
- 2 eggs
- 3/4 cup milk
- 1/3 cup pickled jalapeno pepper, drained and pureed (reserve liquid)
- 2 tablespoons honey | - Preheat oven to 375°F.
- Grease a 24-cup mini muffin tin with a nonstick spray.
- In a large bowl, combine flour, sugar, cornmeal, baking powder and slat.
- In a separate bowl, beat the eggs with the jalapeno, milk and honey.
- Add the dry mixture slowly to the wet mixture.
- If desired, add a little of the jalapeno liquid to make'em nice and spicy.
- Spoon the batter into the sprayed muffin tins.
- Bake for 10 to 12 minutes.
- Note: They are wonderful drizzled with creamed honey and butter. | |
Simply The Best Chocolate Chip Cookies Ever! | - 1 1/2 cups flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups packed brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 tablespoon milk
- 1 1/2 teaspoons vanilla
- 1 cup corn flakes, crushed to 1/2 cup
- 3 cups quick oats
- 1/2 cup coconut
- 1 cup chocolate chips
- 1 cup butterscotch chips | - Stir together flour, baking soda and salt.
- Cream butter and sugars together until smooth. Beat in eggs, one at a time, then vanilla and milk.
- Gradually mix in the flour mixture.
- Using a wooden spoon, stir in remaining ingredients.
- Drop onto cookie sheets by teaspoonful.
- Bake at 350° for 7-10 minutes, depending on how soft you like your cookies.
- Allow to cool for 5 minutes on cookie sheet before removing. | |
Yummie Quesadilla | - 8 tortillas
- 80 g salsa
- 1 (180 g) candrained tuna
- 1 (400 g) can pineapple chunks
- 200 g grated low-fat cheese, i.e. cheddar | - Preheat oven to 220 G.
- on a baking tray place tortilla.
- spread salsa on it.
- spread tuna on it.
- top with pineapple.
- sprinkle with cheese.
- place on top another tortilla, press down slightly.
- bake in oven f. 10-15 mins or until cheese is melted.
- repeat until all tortillas are used. | |
Oatmeal Pudding Cookies | - 1 c. softened oleo
- 3/4 c. light brown sugar, packed
- 1/4 c. granulated sugar
- 1 pkg. vanilla instant pudding
- 2 eggs
- 1 1/4 c. plain flour
- 1 tsp. baking soda
- 3 c. quick cooking oats
- 1 c. raisins (optional)
- 1 c. chopped pecans | - Cream first 4 ingredients until fluffy.
- Add eggs beating well.
- Mix soda with flour and add to batter, beating at low speed.
- Stir in oats, raisins and nuts.
- Drop on ungreased cookie sheet about 1 teaspoonful 2 inches apart.
- Bake at 375° for 10 to 12 minutes.
- Cool on baking sheet 10 minutes.
- Makes 5 dozen. | |
Cheesy Artichoke Heart Appetizers | - 2 (8 oz.) cans refrigerated crescent rolls
- 3/4 c. shredded Mozzarella cheese
- 3/4 c. Parmesan cheese
- 1/2 c. salad dressing
- 1 (14 oz.) can artichoke hearts, drained and finely chopped
- 1 (4 oz.) can chopped green chilies (optional) | - Unroll dough and press into bottom and sides of 15 x 10 x 1-inch jelly roll pan to form crust.
- Bake at 375° for 10 minutes. Combine remaining ingredients.
- Mix well.
- Spread over crust. Bake at 375° for 15 minutes.
- Let stand 5 minutes before serving. Yields 3 dozen. | |
Meatballs | - 2 lb. lean ground beef
- 2 eggs
- 1 tsp. salt
- 1/4 tsp. black pepper
- 3 Tbsp. chopped onion, very fine
- 1/2 clove garlic
- 2 c. bread crumbs
- 1/8 c. parsley
- 1 1/2 c. water | - Mix ingredients very well.
- Shape into balls.
- Bake at 325° for 35 to 40 minutes. | |
Kanya's Garlic and Butter Prawns:) | - 1 kg fresh prawns ,large
- 10 clove garlic
- 100 grams salted butter
- 1 tsp paprika or more
- 1 dipping sauce you have
- 1 lime,sliced
- 1 bunch coriander ,optional | - Clean prawns,devein,keep shell,or shelled as you prefer
- Crush garlic,mix with butter ,paprika ,coriander if you have some ..its optional ,mix with prawns ,baked until the shell is turn pink ,i bake about 3 mins ..or grill on pan ,on high heat one min per side is good ...meat still fresh ..or for well done grill it 3 mins in total ..serve hot with your favorite dipping sauce and lime sliced :) | |
Tetrazzini | - 1/2 c. onion, chopped
- 3 oz. can mushrooms
- 1 (6 oz.) can evaporated milk or 2/3 c. cream
- 1/3 c. Parmesan cheese
- 1/2 c. ripe olives
- 1 can cream of mushroom soup
- 2 tsp. minced parsley
- 2 tsp. lemon juice
- 6 oz. noodles, cooked and drained
- 1 c. tuna, cooked chicken or turkey | - Preheat oven to 375°.
- Cook onion in small amount of oil until tender.
- Add soup, milk and cheese.
- Heat and stir.
- Add meat and remaining ingredients.
- Pour into a 2-quart casserole. Sprinkle with cheese.
- Bake at 375° for 20 to 30 minutes. | |
Percolator Punch | - 9 c. cranberry juice
- 9 c. pineapple juice, unsweetened
- 1 c. brown sugar
- 4 1/2 c. water
- 4 1/2 tsp. whole cloves
- 4 cinnamon sticks, broken
- 1/4 tsp. salt | - Put juice, water and sugar in bottom of pot.
- Spices in top. If you want to make just ordinary pot (10 cups), cut down 1/3 of everything.
- Serves 30. | |
Masala Fish Steaks | - 1 pound fish steaks (see above)
- Salt
- 1/2 large red bell pepper (half of a 6-ounce pepper), seeds removed, chopped
- 4 cloves garlic, chopped
- One 1-inch piece fresh ginger, peeled and chopped
- 1/4 teaspoon dried thyme
- 1 small onion, chopped
- 1/2 teaspoon cayenne pepper
- Vegetable oil for shallow frying
- Lime or lemon juice | - Sprinkle the fish with 1/4 teaspoon salt on both sides and set aside, in the refrigerator if necessary.
- Put the red peppers, garlic, ginger, thyme, 3/4 teaspoon salt, onions, and cayenne into a blender in that order and make a paste.
- Put the oil in a frying pan (you should have 1/4 inch of oil) and set on medium-high heat.
- When hot, put in the fish steaks and fry until light brown on both sides.
- Transfer with a slotted spoon to a plate.
- Remove all but 5 tablespoons of the oil, and put back on medium-high heat.
- When hot, add the paste from the blender.
- Stir and fry for about 3 minutes or until the paste seems to dry out.
- Turn heat down and fry another 2 minutes.
- Put the fish back in the pan, add 2 tablespoons water, and cook the fish through on very low heat, spooning the sauce over the fish.
- Squeeze lime juice over the top. | |
Neelys' Braised Mustard Greens With Bacon And Raisins | - 3 garlic cloves, peeled and sliced
- 1/3 lb sliced bacon, cut in 1/2 inch chunks
- 2 bunches mustard greens, spines removed and leaves roughly chopped
- 3/4 cup chicken stock
- 1/4 cup golden raisin
- salt & freshly ground black pepper | - On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside.
- While bacon is cooking, boil water in a large pot.
- Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
- Add greens to your saute pan full of bacon/garlic. Stir together.
- Add chicken stock, raisins, salt and pepper to taste. Mix well together.
- Let simmer for 5 minutes. | |
Tempuna Salad | - 8 ounces tempeh, cut in 1/4-inch cubes
- 1 1/2 tablespoons cold water
- 1 cup celery, finely diced
- 1/4 cup carrot, finely grated
- 1/4 cup red onions, finely chopped or 1/4 cup green onion
- 4 tablespoons fresh parsley, minced
- 1 teaspoon kelp
- 1/8 teaspoon salt (to taste) (optional)
- 1/8 teaspoon black pepper (optional)
- 1/2 - 3/4 cup vegan mayonnaise or 1/2-3/4 cup regular mayonnaise
- 1/4 teaspoon lemon juice
- 1 teaspoon mustard
- 1/2 1/2 teaspoon curry (to make it more like a chicken salad) or 1/2 teaspoon poultry seasoning (to make it more like a chicken salad) | - Steam tempeh 20 minutes. Place in bowl and add cold water. Mash thoroughly using a fork.
- Stir in carrots, onioins, parsley, kelp, mayonnaise, lemon juice, mustard and dill.
- Place in container, cover and chill in refrigerator befroe serving. Enjoy!
- Will keep up to 3 days. | |
Stacked Quesadillas | - 4 flour tortillas
- 3 chicken breasts, cut in strips
- 3 portabella mushrooms, cut in strips
- 4 garlic cloves, minced
- 2 tomatoes, diced
- 1 jalapeno pepper, diced
- 8 ounces spinach
- 1 yellow onion, diced
- 16 ounces black beans (can)
- 12 ounces cheddar cheese, grated
- 4 ounces hot sauce | - Saute chicken tomatoes garlic, spinach, onions, and mushrooms with beans on high heat for 10 minutes.
- In a round baking dish, layer a tortilla, chicken/veggies, cheese, tortilla, chicken/veggies, cheese, tortilla, chicken/veggies, cheese, tortilla, cheese. Add a splash of hot sauce between each layer.
- bake uncovered at 250 for 20 minutes. | |
Amalfi Lemon Salad Recipe | - 5 x lemons, preferably Giant Amalfi thinly sliced on a mandolin or possibly with a sharp knife
- 1/2 c. flat leaf parsley leaves - (1 bunch)
- 1/2 c. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste | - On a large serving platter or possibly plate, arrange lemon slices in a single overlapping layer.
- Drizzle extra virgin olive oil over lemon, season with salt and pepper.
- Let stand for 30 min in order for flavors to become pronounced.
- Sprinkle parsley over lemons and serve immediately.
- This recipe yields 4 to 6 servings. | |
Chocolate And Vanilla Creme Brulee | - 4 cups heavy whipping cream
- 9 large egg yolks
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips | - In a large saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove cream from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla. Set aside.
- In a microwave, melt chocolate chips; stir until smooth. Slowly whisk in 2 cups of cream mixture until smooth. Transfer to eight ungreased 6-oz. ramekins or custard cups.
- Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming layers. Place ramekins in a baking pan; add 1 in. of boiling water to pan.
- Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
- If using a creme brulee torch, sprinkle custards with remaining sugar; heat until caramelized. Serve immediately.
- If broiling the custards, place ramekins on a
- ; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until caramelized. Refrigerate for 1-2 hours or until chilled. | |
Grandmama's Jalapeno Jelly | - 12 cup bell pepper, crushed in blender (Mango colored)
- 12 cup jalapeno pepper, crushed in blender
- 1 12 cups cider vinegar
- 5 cups sugar
- 12 teaspoon cayenne pepper
- Certo (one envelope) | - Mix all ingredients together except the Certo.
- Bring to a rolling boil, stirring often.
- Remove from heat and stir in Certo.
- Return to a rolling boil and cook for 1 minute stirring all the while.
- Remove from heat and skim off any foam or seeds on the surface.
- Pour into sterilized jelly jars and seal.
- Store overnight to set.
- Serve. | |
Monster Cookies | - 12 eggs
- 4 c. brown sugar
- 4 c. white sugar
- 1 tsp. vanilla
- 1 Tbsp. Karo
- 1 lb. butter, melted
- 3 lb. peanut butter
- 18 c. oatmeal
- 8 tsp. soda
- 1 lb. chocolate chips
- 1 lb. M&M's | - Bake at 350° for 12 minutes. | |
Green Chile Chicken Casserole | - 1 cup chopped onion
- 1 garlic clove, minced
- cooking spray
- 1 1/2 cups chicken broth
- 1 (7 ounce) can diced green chilies
- 1 cup sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fresh ground black pepper
- 2 (11 ounce) cans cream of chicken soup (or one can cream of chicken and one can cream of celery)
- 12 (6 inch) corn tortillas
- 4 cups shredded cooked chicken breasts (about 1 pound)
- 2 cups finely shredded cheddar cheese (8 ounces) | - Preheat oven to 350°F.
- Spray bottom of large saucepan with cooking spray and saute garlic and onion until onions are soft.
- Add chicken broth, green chiles, sour cream, salt, cumin black pepper and soup stirring with a whisk.
- Bring to a boil, stirring constantly.
- Remove from heat.
- Spread 1 cup of soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
- Arrange 4 tortillas over the top of soup mixture (it doesn't matter if there are some gaps--I end up tearing some in halves and fourths to spread them out with very little overlap or gaps--placing torn sides against flat sides of pan.).
- Repeat layers (3 tortilla layers topped with 1/4 of remaining soup mixure, 1 cup chicken and 1/2 cup cheese.
- Bake at 350°F for 30 minutes or until bubbly. | |
Texas Red | - 1/4 pound suet finely chopped
- 6 pounds beef lean, coarsly cubed
- 1 cup chili powder
- 2 tablespoons cumin seeds crushed
- 2 tablespoons oregano ground
- 2 tablespoons salt
- 1 tablespoon cayenne pepper
- 4 each garlic cloves crushed
- 2 quarts beef stock prefer veal stock if possible
- 1/2 cup masa harina
- 1/2 cup water cold | - Fry suet in a large heavy kettle until crisp.
- Then add beef, about 1 pound at a time, and brown, stiring as it cooks.
- Remove each pound after browning.
- When all meat is browned, return it to kettle and add seasonings and beef stock or broth.
- Cover and simmer 1 1/2 to 2 hours.
- Skim off fat.
- Combine masa harina or corn meal with cold water and stir thoroughly into chili.
- Simmer 30 minutes.
- Makes about 3 3/4 quarts. | |
Company Chili | - 1 lb. ground beef
- 1 lb. smoked sausage, sliced
- 1 c. chopped onions
- 28 oz. pinto beans (undrained)
- 28 oz. tomatoes
- 1/2 c. ketchup
- 1 Tbsp. chili powder
- 2 tsp. brown sugar
- 1 tsp. spicy brown mustard
- 1/2 tsp. salt | - Combine ground beef, sausage and onion in a Dutch oven. Cook until beef is browned, stirring to crumble; drain. Drain pinto beans. Add liquid to Dutch oven. Stir in remaining ingredients except beans. Cover and simmer 45 minutes. Stir in beans. Cook an additional 15 minutes. Yields about 3 quarts. | |
Grilled Cheese And Bread Skewers | - 10 sun-dried tomatoes, halves, in oil
- 2 tablespoons oil, from the sun-dried tomatoes
- 1/2 cup olive oil
- 1 garlic clove, finely minced
- 1/4 teaspoon salt
- 1/2 lb French bread, cut into 1-inch cubes (about half of a large loaf)
- 3/4 lb monterey jack cheese, cut into 1/2 inch cubes | - Place a grilling rack over the barbecue, about 4 to 6 inches from the heat.
- Put the 2 tablespoons of oil from the sun dried tomatoes in a large bowl.
- Pat the tomato halves dry with a paper towel and cut into quarters, set aside.
- Stir the olive oil, garlic and salt into the tomato oil.
- Toss the bread cubes into the oil mixture until they are well-coated.
- Thread bread, cheese and tomato quarters, alternately on skewers.
- Grill over coals for about 5 minutes or just until the cheese begins to melt and the bread is toasted.
- Serve immediately. | |
Like Cheesecake | - 2 cups fat-free cottage cheese
- 1 (1 ounce) box sugar-free jello
- 12 cup boiling water | - Mix the gelatin with the boiling water until dissolved.
- Put the cottage cheese in a blender and add the dissolved gelatin to it.
- Blend until creamy looking.
- Put in container and chill until it firms up! | |
Wendys Chili - Swedish Style | - 1 lb ground beef
- 1 (29 ounce) can tomato sauce
- 1 (29 ounce) can kidney beans (with liquid)
- 1 cup red onion, diced (1 medium Red onion)
- 1/2 cup jalapeno, diced
- 4 large garlic cloves, crushed
- 1/4 cup celery, diced (1 stalk)
- 3 medium tomatoes, chopped
- 3 tablespoons brown sugar
- 2 -3 teaspoons cumin powder
- 3 tablespoons chili powder
- 1 tablespoon chipotle paste
- 1 1/2 teaspoons black pepper
- 2 teaspoons salt
- 2 cups water or 2 cups chicken stock | - Brown ground beef.
- Add tomato sauce, kidney beans, onion, jalapenos, garlic cloves, celery, tomatoes, brown sguar, cumin, chili powder, chipotle paste, pepper, salt, and water or chicken stock.
- Simmer for 2 or 3 hours over low heat.
- Serve in bowls with nachos around and top with shredded cheddar cheese.
- Goes well with Swedish Pripps beer or, if needed, Bud will do.
- Great for those Sundays (when you wished you'd stayed at home on Saturday) watching tons of movies. | |
Southwest Butter | - 1/2 cup Land O Lakes Butter, softened
- 1 teaspoon chili powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon finely chopped fresh garlic
- 1/4 teaspoon ground red pepper | - Combine all ingredients in bowl.
- Beat at medium speed until well mixed.
- Brush onto meats, poultry, fish and vegetables when grilling or toss with hot cooked rice or vegetables. | |
Boiled Raisin Cake | - 1 c. brown sugar
- 1 c. boiling water
- 1 c. raisins
- 1/3 c. shortening
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon
- 1 1/2 c. flour
- 1/4 tsp. ginger
- 1/2 tsp. salt
- 1 1/2 tsp. baking soda
- 1 1/4 tsp. vanilla | - Boil water, sugar, shortening and raisins together about 3 minutes until sugar is well dissolved.
- Put aside to cool. | |
Italian Pot Roast | - 1 boneless beef chuck roast (3 to 4 pounds)
- 1 can (28 ounces) diced tomatoes, drained
- 3/4 cup chopped onion
- 3/4 cup Burgundy wine or beef broth
- 1-1/2 teaspoons salt
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 garlic clove, minced
- 1/4 teaspoon pepper
- 1/4 cup cornstarch
- 1/2 cup cold water | - Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender.
- Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat. | |
Play Dough | - 1 c. flour
- 1/2 c. salt
- 1 Tbsp. oil
- 1 c. water
- 1 tsp. cream of tartar
- food coloring | - Mix ingredients in a heavy saucepan and cook 3 minutes until mixture pulls away from edge of pan.
- Cool and knead.
- Store in airtight container.
- Do not eat. | |
Maple Balsamic Pork Tenderloin | - 1 pork tenderloin
- salt and pepper
- 2 tablespoons flour
- olive oil
- 6 ounces sliced mushrooms (optional)
- 2 green onions, sliced
- 1 shallot, finely chopped
- 2 large cloves garlic
- glaze
- 1/3 cup balsamic vinegar
- 2 tablespoons maple syrup | - Heat oven to 350°.
- Slice pork tenderloins crosswise into 1-inch rounds.
- Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
- Cover bottom of skillet with olive oil.
- Over medium heat brown pork for about 2 minutes on each side.
- Remove the medallions to a plate.
- Add the mushrooms, shallots and green onions to the pan.
- Cook until mushrooms are just tender.
- Put the pork tenderloin back in the skillet and add balsamic vinegar and maple syrup. Stir to coat all pieces of pork.
- Transfer to a baking pan and place the oven and bake for 30 minutes, stirring once.
- Serve pork with rice, mashed or roasted potatoes. | |
Dinner In One Dish Recipe | - 1 1/2 c. cut up celery
- 4 hard boiled Large eggs, cut in half
- 2 c. cut up cooked meat
- 1/4 c. butter
- 1/4 c. flour
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 c. lowfat milk
- 1 sm. onion, sliced thin
- 1/4 c. minced bell pepper
- 1 can crescent dinner rolls | - Mix all ingredients except Large eggs and meat.
- Pour in casserole dish.
- Put meat on top.
- Unroll crescents and lay on top.
- Cook 30 min or possibly till bread is brown.
- Arrange Large eggs on top. | |
Shirley'S Organic Biscuits | - 2 c. organic flour
- 1/2 tsp. salt
- 2 tsp. arrowroot
- 2 tsp. cream of tartar
- 1 tsp. quarqum
- 1 tsp. baking soda
- 1 1/2 Tbsp. butter
- 1 c. milk (more or less) | - Recommended ingredients are:
- Arrowhead Mills Organic Flour, multi-grain, pastry flour or Spelt.
- For milk use Organic Valley nonfat dry milk or goats milk or Chrome Dairy hormone and antibiotic free milk.
- Use Ghee clarified butter (from Purity Farms) or goat butter. | |
Potato Chip Cookies | - 1 c. unsalted butter, at room temperature
- 1 3/4 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 c. sugar
- 1/2 c. crushed potato chips
- 1 tsp. vanilla | - Preheat oven to 350°.
- Cream together butter and sugar.
- Mix flour, baking powder and baking soda together.
- Add to the butter/sugar mixture.
- Mix well.
- Add potato chips and vanilla. Drop by 1/2 teaspoon on ungreased cookie sheet.
- Bake 8 to 10 minutes. |
Subsets and Splits