One of my my Great Grand Fathers surnames was Bush.
This is a recipe I did for peanut buttered baked beans.
These baked beans are as addictive as they are that good.
I'm surprised they aren't commercially sold by Bush beans.
The secret to this recipe is in using prepared horseradish.
Ingredients:
1 pound dried navy beans
2 cups chunky prepared peanut butter
4 tablespoons unsalted butter, melted
4 tablespoons prepared horseradish
water
1 cup prepared ketchup
salt to taste
black pepper to taste
garlic powder to taste
Directions:
Soak beans in a bowl of cold water overnight.
Drain and wash beans in cold water, drain again.
Place beans, butter, horseradish and peanut butter in a pot.
Cover with cold water. Bring to a boil, reduce heat
and simmer for at least one hour.
Place in a casserole add ketchup and seasonings,
and bake for another hour or two until done.
Season with salt, garlic powder and black pepper.
Wednesday, March 31, 2010
Diced Hard Cooked Eggs
Fresh Crab Meat Casserole
This recipe is so good I feel like dancing!
You could use lobster or shrimp or clams.
I know your going to love this casserole.
Ingredients:
2 cans crab meat
2 tablespoons real mayonaise
4 eggs, hard cooked peeled and chopped
2 eggs
1 cup milk
1 teaspoon vanilla extract
4 slices of white bread, crumbed
1 teaspoon sugar
1 teaspoon dried mustard
1/2 teaspoon wasabi powder
Directions:
Preheat oven to 350 degrees F.
In a bowl mix all ingredients together.
Pour into a baking dish and bake for 1 hour.
You could use lobster or shrimp or clams.
I know your going to love this casserole.
Ingredients:
2 cans crab meat
2 tablespoons real mayonaise
4 eggs, hard cooked peeled and chopped
2 eggs
1 cup milk
1 teaspoon vanilla extract
4 slices of white bread, crumbed
1 teaspoon sugar
1 teaspoon dried mustard
1/2 teaspoon wasabi powder
Directions:
Preheat oven to 350 degrees F.
In a bowl mix all ingredients together.
Pour into a baking dish and bake for 1 hour.
Fresh Tomato Rosemary Gnocchi
I made this amazing tomato rosemary gnocchi the other night!
Just slice up about 10 grape tomatoes and sautee with garlic,
olive oil and rosemary. I like them a little burned,
but that's just my taste.
Cook the gnocchi just like pasta,
strain when they float to the top.
Add the tomates to the gnocchi
with a splash of olive oil and two teaspoons of pesto.
Just slice up about 10 grape tomatoes and sautee with garlic,
olive oil and rosemary. I like them a little burned,
but that's just my taste.
Cook the gnocchi just like pasta,
strain when they float to the top.
Add the tomates to the gnocchi
with a splash of olive oil and two teaspoons of pesto.
Fresh Mango Salsa
I recently made Mango Salsa for supper,
I know it's not a "meal",
but it's delicious and easy to make.
Ingredients:
1 mango
1/2 red onion
2 teaspoons lemon or lime juice
Cilantro to taste
Jalapeno pepper to taste
It's so simple. Just serve it with tortilla
or pita chips, and you'll gain lots of new fans.
I know it's not a "meal",
but it's delicious and easy to make.
Ingredients:
1 mango
1/2 red onion
2 teaspoons lemon or lime juice
Cilantro to taste
Jalapeno pepper to taste
It's so simple. Just serve it with tortilla
or pita chips, and you'll gain lots of new fans.
Vegetable Tacos with Guacamole
Balsamic Vinegar Guacamole
Balsamic Guacamole recipe
(add and adjust as you like!)
(makes enough for a crowd)
2-3 ripe avocados, diced
1-2 tomatoes, diced
1 small/medium red onion, diced
handful of chopped cilantro
4 cloves of garlic, crushed
1 jalepeno pepper, most seeds removed
zest and juice of 1 juicy lemon
juice of 1 juicy lime
a healthy drizzle of balsamic vinegar
plenty of kosher salt and ground pepper
a few red pepper flake
(add and adjust as you like!)
(makes enough for a crowd)
2-3 ripe avocados, diced
1-2 tomatoes, diced
1 small/medium red onion, diced
handful of chopped cilantro
4 cloves of garlic, crushed
1 jalepeno pepper, most seeds removed
zest and juice of 1 juicy lemon
juice of 1 juicy lime
a healthy drizzle of balsamic vinegar
plenty of kosher salt and ground pepper
a few red pepper flake
Frijoles (black beans) and Rice
Ingredients:
2 15 oz. cans black beans
1 15 oz. chicken broth
1 medium yellow or spanish onion, chopped
3 cloves garlic (I add 4 or 5), minced
1 tsp. cumin
2 whole bay leaves
1 tbsp. red wine vinegar
Directions:
cook onion and garlic together in some olive oil. About 5 minutes should do. Then add beans and broth, cumin, bay leaves and vinegar. Simmer 30 minutes. Et voila! Serve with white or brown rice, although I prefer brown. And cook the rice with another clove of garlic
2 15 oz. cans black beans
1 15 oz. chicken broth
1 medium yellow or spanish onion, chopped
3 cloves garlic (I add 4 or 5), minced
1 tsp. cumin
2 whole bay leaves
1 tbsp. red wine vinegar
Directions:
cook onion and garlic together in some olive oil. About 5 minutes should do. Then add beans and broth, cumin, bay leaves and vinegar. Simmer 30 minutes. Et voila! Serve with white or brown rice, although I prefer brown. And cook the rice with another clove of garlic
Tilapia with Cumin,
Mango and Cilantro
This recipe is really easy and delicious.
Tiliapia is a widely-stocked and very inexpensive fish,
so if you can get out to the store and pick
up a mango and fresh cilantro, you're in business.
Ingredients:
4 (5-ounce) tilapia fillets
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves
Directions:
Season both sides of tilapia fillets with salt and black pepper.
Rub cumin and coriander all over both sides of fillets.
Heat oil in a large skillet over medium heat.
Add tilapia fillets and cook 3 to 5 minutes per side,
until fish is fork-tender. Meanwhile, in a small bowl,
combine mango and cilantro.
Top tilapia with mango mixture just before serving.
Tiliapia is a widely-stocked and very inexpensive fish,
so if you can get out to the store and pick
up a mango and fresh cilantro, you're in business.
Ingredients:
4 (5-ounce) tilapia fillets
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves
Directions:
Season both sides of tilapia fillets with salt and black pepper.
Rub cumin and coriander all over both sides of fillets.
Heat oil in a large skillet over medium heat.
Add tilapia fillets and cook 3 to 5 minutes per side,
until fish is fork-tender. Meanwhile, in a small bowl,
combine mango and cilantro.
Top tilapia with mango mixture just before serving.
Chinese Twice Cooked Pork
The classic Chinese Szechuan dish.
Serve with cooked or steamed white rice.
Ingredients:
1 1/2 lbs lean boneless pork loin
2 cups water
1 tablespoon soy sauce
1 slice ginger
2 star anise
3 tablespoons miso
3 tablespoons sriracha hot chili sauce
2 tablespoons dry sherry
1 tablespoon rice wine vinegar
1 teaspoon sugar
3 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes
1 large onion, cut into slivers
1 cup sliced red bell pepper
Directions:
In a large saucepan, place pork, water, soy sauce,
slice of ginger, and star anise, and cook,
uncovered, over medium heat, for 1 hour.
Remove pork from liquid and cool thorughly;
then slice into thin medallions.
Mix together miso, sriracha, sherry,
vinegar, and sugar, set aside.
Stir-fry garlic, ginger, and red peppers
in wok with oil over high heat for a few seconds,
then add onions and pork slices, and cook for about 1 minute.
Add the bell peppers and cook a few
minutes more until the peppers are crisp-tender.
Add reserved miso sauce mixture and cook until heated through.
Serve with cooked or steamed white rice.
Ingredients:
1 1/2 lbs lean boneless pork loin
2 cups water
1 tablespoon soy sauce
1 slice ginger
2 star anise
3 tablespoons miso
3 tablespoons sriracha hot chili sauce
2 tablespoons dry sherry
1 tablespoon rice wine vinegar
1 teaspoon sugar
3 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes
1 large onion, cut into slivers
1 cup sliced red bell pepper
Directions:
In a large saucepan, place pork, water, soy sauce,
slice of ginger, and star anise, and cook,
uncovered, over medium heat, for 1 hour.
Remove pork from liquid and cool thorughly;
then slice into thin medallions.
Mix together miso, sriracha, sherry,
vinegar, and sugar, set aside.
Stir-fry garlic, ginger, and red peppers
in wok with oil over high heat for a few seconds,
then add onions and pork slices, and cook for about 1 minute.
Add the bell peppers and cook a few
minutes more until the peppers are crisp-tender.
Add reserved miso sauce mixture and cook until heated through.
Deep Fried Scotch Eggs
Some people call this recipe "Scott" eggs.
It's pork sausage around a hard cooked egg
coated in bread crumbs and the deep fried.
Ingredients:
1 pound lightly seasoned pork sausage
1/4 cup plain or pre-seasoned bread crumbs
2 egg yolks
2 tablespoons cream
1 teaspoon Worcestershire sauce
Mix the above together; set aside.
1 cup flour
1 cup dry breadcrumbs mixed with 1/3 cup dried parsley
2 egg whites, lightly beaten
6 hard cooked eggs
Directions:
Place the flour, breadcrumbs and
eggs whites into separate bowls.
Divide sausage mixture into sixths.
Dip each hard cooked egg first in flour,
then wrap using a sixth of the pork sausage
making sure the egg is well covered.
Dip each sausage-encased egg back into the flour bowl,
then into egg white before rolling into the breadcrumbs.
Chill eggs for at least 30 minutes.
Deep fry in oil heated to
375 degrees F. until golden brown.
Drain on paper towels.
Serve hot or chilled with whole grain
mustard and chopped green onions.
It's pork sausage around a hard cooked egg
coated in bread crumbs and the deep fried.
Ingredients:
1 pound lightly seasoned pork sausage
1/4 cup plain or pre-seasoned bread crumbs
2 egg yolks
2 tablespoons cream
1 teaspoon Worcestershire sauce
Mix the above together; set aside.
1 cup flour
1 cup dry breadcrumbs mixed with 1/3 cup dried parsley
2 egg whites, lightly beaten
6 hard cooked eggs
Directions:
Place the flour, breadcrumbs and
eggs whites into separate bowls.
Divide sausage mixture into sixths.
Dip each hard cooked egg first in flour,
then wrap using a sixth of the pork sausage
making sure the egg is well covered.
Dip each sausage-encased egg back into the flour bowl,
then into egg white before rolling into the breadcrumbs.
Chill eggs for at least 30 minutes.
Deep fry in oil heated to
375 degrees F. until golden brown.
Drain on paper towels.
Serve hot or chilled with whole grain
mustard and chopped green onions.
Microwaved Scrambled Egg
and Cheese on Toast
I make this recipe many times for lunch.
It takes only minutes and is good.
Ingredients:
1 slice of bread
1 egg
1 tablespoon butter
1 slice of American cheese
1/2 teaspoon cold water
Directions:
Place butter in a glass two cup measuring cup.
Drop egg into cup, add a water and stir or whisk.
Place in microwave and cook on high setting
for 2-4 minutes until just cooked and set.
Toast bread, remove to plate.
Put a little butter on toast, place egg on toast.
Place slice of cheese on egg.
Microwave for 1 minute or until chese just melts.
It takes only minutes and is good.
Ingredients:
1 slice of bread
1 egg
1 tablespoon butter
1 slice of American cheese
1/2 teaspoon cold water
Directions:
Place butter in a glass two cup measuring cup.
Drop egg into cup, add a water and stir or whisk.
Place in microwave and cook on high setting
for 2-4 minutes until just cooked and set.
Toast bread, remove to plate.
Put a little butter on toast, place egg on toast.
Place slice of cheese on egg.
Microwave for 1 minute or until chese just melts.
Microwaved Acorn Squash
or Butternut Squash
The microwave takes the time out of baking winter squash.
In 10-15 minutes instead of 1 hour in the conventionl oven.
Ingredients:
1 acorn or butternut squash
2 tablespoons unsalted butter
2 tablespoons brown sugar
Directions:
Cut squash in half lengthwise.
Remove seeds and membranes.
Place cut side down in a glass
baking dish with a little water.
Cover with plastic wrap,
and microwave 10 minutes.
Turn cut side up.
Place one half of the butter
and 1 teaspoon brown sugar in each cavity.
Cover with plastic wrap, place in oven
90 degrees from first cooking.
And microwave another 2-4 minutes.
In 10-15 minutes instead of 1 hour in the conventionl oven.
Ingredients:
1 acorn or butternut squash
2 tablespoons unsalted butter
2 tablespoons brown sugar
Directions:
Cut squash in half lengthwise.
Remove seeds and membranes.
Place cut side down in a glass
baking dish with a little water.
Cover with plastic wrap,
and microwave 10 minutes.
Turn cut side up.
Place one half of the butter
and 1 teaspoon brown sugar in each cavity.
Cover with plastic wrap, place in oven
90 degrees from first cooking.
And microwave another 2-4 minutes.
Fried Summer Squash
and Vidalia Onions
Using bacon fat adds a whole lot of flavor
to the fried onions and summer squash.
Ingredients:
8-9 squash, sliced but not peeled
8-10 slices bacon
1 tablespoon bacon grease
1 Vidalia onion, peeled and sliced
1/4 cup sugar
salt and pepper to taste
Directions:
Fry bacon. Remove all but about 1-2 tablespoons drippings.
Fry squash and onions until heated through.
Add sugar, salt and pepper. Add crumbled bacon pieces.
Cover and steam until squash is tender.
Remove cover and fry until dry and lightly browned.
to the fried onions and summer squash.
Ingredients:
8-9 squash, sliced but not peeled
8-10 slices bacon
1 tablespoon bacon grease
1 Vidalia onion, peeled and sliced
1/4 cup sugar
salt and pepper to taste
Directions:
Fry bacon. Remove all but about 1-2 tablespoons drippings.
Fry squash and onions until heated through.
Add sugar, salt and pepper. Add crumbled bacon pieces.
Cover and steam until squash is tender.
Remove cover and fry until dry and lightly browned.
Southern Fried Crispy Chicken
This is a delicious basic southern fried chicken recipe.
Anyone who is not that experienced in the kitchen
should definitely follow this easy recipe.
Ingredients:
4 pounds chicken pieces
1 1/2 cups milk
2 large eggs
2 1/2 cups all-purpose flour
2 tablespoons salt
2 teaspoons pepper
3 cups vegetable oil
salt to taste
Directions:
Rinse chicken; pat dry and then set aside.
Combine milk and eggs in a bowl; whisk to blend well.
In a large heavy-duty resealable plastic food storage bag,
combine the flour, salt, and pepper.
Dip a chicken piece in the milk mixture;
let excess drip off into bowl.
Put a few chicken pieces in the food storage bag
and shake lightly to coat thoroughly.
Remove to a plate and repeat with remaining chicken pieces.
Heat oil to 350 degrees F. Fry chicken, a few pieces at a time,
for about 10 minutes on each side, or until brown and cooked through. Chicken breasts will take a little less time than other pieces.
Pierce with a fork to see if juices run clear to check for doneness.
With a slotted spoon, move to paper towels to drain; sprinkle with salt.
Anyone who is not that experienced in the kitchen
should definitely follow this easy recipe.
Ingredients:
4 pounds chicken pieces
1 1/2 cups milk
2 large eggs
2 1/2 cups all-purpose flour
2 tablespoons salt
2 teaspoons pepper
3 cups vegetable oil
salt to taste
Directions:
Rinse chicken; pat dry and then set aside.
Combine milk and eggs in a bowl; whisk to blend well.
In a large heavy-duty resealable plastic food storage bag,
combine the flour, salt, and pepper.
Dip a chicken piece in the milk mixture;
let excess drip off into bowl.
Put a few chicken pieces in the food storage bag
and shake lightly to coat thoroughly.
Remove to a plate and repeat with remaining chicken pieces.
Heat oil to 350 degrees F. Fry chicken, a few pieces at a time,
for about 10 minutes on each side, or until brown and cooked through. Chicken breasts will take a little less time than other pieces.
Pierce with a fork to see if juices run clear to check for doneness.
With a slotted spoon, move to paper towels to drain; sprinkle with salt.
Chitlins with Rice
Ingredients:
2 lbs Chopped Stevens Chitterlings
8 onion slices
8 green pepper slices
1 and 1/2 cups uncooked rice
2 cups water
Directions:
Brown the chitlins in a large skillet.
Place in buttered baking dish.
Cover the chitlins with the onion and the pepper slices.
Cover with rice and pour the water over all of it.
Put a lid on the skillet and place in oven and cook at
350 degrees F. for about an hour until rice is done.
Serve with tomato pudding and turnip greens.
2 lbs Chopped Stevens Chitterlings
8 onion slices
8 green pepper slices
1 and 1/2 cups uncooked rice
2 cups water
Directions:
Brown the chitlins in a large skillet.
Place in buttered baking dish.
Cover the chitlins with the onion and the pepper slices.
Cover with rice and pour the water over all of it.
Put a lid on the skillet and place in oven and cook at
350 degrees F. for about an hour until rice is done.
Serve with tomato pudding and turnip greens.
Oatmeal Rasins Cookies
This recipe makes a ton of cookie dough.
I like to freeze at least half of it.
Ingredients:
2 c. brown sugar
2 c. oatmeal
2 eggs
3 c. flour
1 c. shortening
1 tsp. baking soda
1 c. buttermilk
1/4 tsp. salt
1 box raisins
1 tsp. cinnamon
Directions:
Mix and bake at 350 degrees for 12 - 15 minutes.
You can subsitute the buttermilk for sour milk.
I like to freeze at least half of it.
Ingredients:
2 c. brown sugar
2 c. oatmeal
2 eggs
3 c. flour
1 c. shortening
1 tsp. baking soda
1 c. buttermilk
1/4 tsp. salt
1 box raisins
1 tsp. cinnamon
Directions:
Mix and bake at 350 degrees for 12 - 15 minutes.
You can subsitute the buttermilk for sour milk.
Beef Neck Bones and Beans
These are a real comfort food.
Ingredients:
4 - 5 large neck bones
1-1/2 Cups kidney or red beans
1 Packet Lipton beff and onion soup mix
salt to taste
Directions:
Rinse and soak beans overnight in refrigerator.
Rinse Beef neck bones under cold running water.
Add one packet Lipton Beefy Onion soup mix and
2 tsp. salt to 5 cups of hot water bring to a boil.
Add beef neck bones and lower heat to medium.
Cover with lid and cook for about 30 minutes.
Add beans and continue to cook for 1 hour
or until beans and meat are tender.
Serve with white rice and hush puppies.
Ingredients:
4 - 5 large neck bones
1-1/2 Cups kidney or red beans
1 Packet Lipton beff and onion soup mix
salt to taste
Directions:
Rinse and soak beans overnight in refrigerator.
Rinse Beef neck bones under cold running water.
Add one packet Lipton Beefy Onion soup mix and
2 tsp. salt to 5 cups of hot water bring to a boil.
Add beef neck bones and lower heat to medium.
Cover with lid and cook for about 30 minutes.
Add beans and continue to cook for 1 hour
or until beans and meat are tender.
Serve with white rice and hush puppies.
Down Home Baked
Pork Chops and Gravy
Years ago we used to bake pork chops swimming
in a can of that creamed mushroom soup.
I wanted a more down home flavor and made these.
Ingredients:
6 pork chops
salt
pepper
flour
milk and water (1/2 and 1/2)
oil
Directions:
Salt, pepper and flour pork chops. Brown in oil.
Drain well. Set aside. Drain oil.
Add flour, water, milk, salt, pepper
to pork chop drippings to make gravy.
Place pork chops in a large baking dish
and cover with gravy. Bake at 350
degrees F. for about 1 hour
in a can of that creamed mushroom soup.
I wanted a more down home flavor and made these.
Ingredients:
6 pork chops
salt
pepper
flour
milk and water (1/2 and 1/2)
oil
Directions:
Salt, pepper and flour pork chops. Brown in oil.
Drain well. Set aside. Drain oil.
Add flour, water, milk, salt, pepper
to pork chop drippings to make gravy.
Place pork chops in a large baking dish
and cover with gravy. Bake at 350
degrees F. for about 1 hour
Soft Chocolate Chip Cookies
There's not to many recipes out there
for making soft chocolate chip cookies.
So one day I came up with my own recipe.
These come out nice and soft and chewy.
Ingredients:
1 cup softened butter
3/4 cup brown sugar, packed
1 small box vanilla instant pudding
2 eggs
2 cups chocolate chips
1/4 cup sugar
1 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
nuts (optional)
Directions:
Mix all ingredients. Add chips and nuts.
Preheat oven to 375 degrees F.
Place dough two inches apart on a
cookie sheet lined with parchment paper.
Bake until they start to brown on top,
approximately 8 to 10 minutes.
for making soft chocolate chip cookies.
So one day I came up with my own recipe.
These come out nice and soft and chewy.
Ingredients:
1 cup softened butter
3/4 cup brown sugar, packed
1 small box vanilla instant pudding
2 eggs
2 cups chocolate chips
1/4 cup sugar
1 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
nuts (optional)
Directions:
Mix all ingredients. Add chips and nuts.
Preheat oven to 375 degrees F.
Place dough two inches apart on a
cookie sheet lined with parchment paper.
Bake until they start to brown on top,
approximately 8 to 10 minutes.
Homemade Pickled Pigs Feet
An item available in about every corner grocery
store when I was growing up was pickled pigs feet.
Some places you could only buy a jar, other places
you could buy them individually.
They go great with a cold beer.
Here is a quick and easy
recipe for you to fix your own.
Ingredients:
4 pigs' feet (split in half)
3 cups cider vinegar
1 onion (sliced)
1 tsp crushed red pepper
3 whole cloves
1 bay leaf
Directions:
Wash the pigs feet thoroughly. Place in a pot with cold
water along with the vinegar. Bring to a boil and skim
off the foam. Add other ingredients and cook over medium
heat until thoroughly done (approximately 2 1/2 hours).
Store in a container along with the liquid. If you have
too much liquid, remove the cooked pigs feet and boil it
down a little. Refrigerate. Serve cold.
store when I was growing up was pickled pigs feet.
Some places you could only buy a jar, other places
you could buy them individually.
They go great with a cold beer.
Here is a quick and easy
recipe for you to fix your own.
Ingredients:
4 pigs' feet (split in half)
3 cups cider vinegar
1 onion (sliced)
1 tsp crushed red pepper
3 whole cloves
1 bay leaf
Directions:
Wash the pigs feet thoroughly. Place in a pot with cold
water along with the vinegar. Bring to a boil and skim
off the foam. Add other ingredients and cook over medium
heat until thoroughly done (approximately 2 1/2 hours).
Store in a container along with the liquid. If you have
too much liquid, remove the cooked pigs feet and boil it
down a little. Refrigerate. Serve cold.
Beef and Cheese
Stuffed Whole Onions
Stuffing whole onions just seems to be
one of those things that needed to be done.
And I never saw a recipe doing this before.
Ingredients:
6 large white onions, peeled
1 large green pepper, chopped
1 lb. ground beef
1/2 tsp. garlic salt
Salt and pepper to taste
1 cup grated cheddar cheese
1 cup tomato sauce
Directions:
Cook the onions in boiling, salted water
for 45 minutes, then drain.
Remove centers of onion carefully and chop centers.
Cook the green pepper, ground beef and seasonings
in a skillet until beef is brown.
Place the onion shells in a casserole
and stuff with beef mixture.
Top with cheese and tomato sauce.
Bake in a 350 degree F. oven for 45 minutes.
one of those things that needed to be done.
And I never saw a recipe doing this before.
Ingredients:
6 large white onions, peeled
1 large green pepper, chopped
1 lb. ground beef
1/2 tsp. garlic salt
Salt and pepper to taste
1 cup grated cheddar cheese
1 cup tomato sauce
Directions:
Cook the onions in boiling, salted water
for 45 minutes, then drain.
Remove centers of onion carefully and chop centers.
Cook the green pepper, ground beef and seasonings
in a skillet until beef is brown.
Place the onion shells in a casserole
and stuff with beef mixture.
Top with cheese and tomato sauce.
Bake in a 350 degree F. oven for 45 minutes.
Butter Sugar Glazed Onions
I took a recipe for glazed carrots
and turned it into one for onions.
Ingredients:
2 lb. small onions
1/2 cup melted butter
6 tbs sugar
Paprika
Directions:
Cook the onions in a large amount of boiling,
salted water for about 40 minutes or till tender, then drain.
Heat the butter in a skillet.
Add the onions & sprinkle with sugar.
Cook over low heat for 10 minutes
or till onions are glazed, stirring frequently.
Sprinkle with paprika.
and turned it into one for onions.
Ingredients:
2 lb. small onions
1/2 cup melted butter
6 tbs sugar
Paprika
Directions:
Cook the onions in a large amount of boiling,
salted water for about 40 minutes or till tender, then drain.
Heat the butter in a skillet.
Add the onions & sprinkle with sugar.
Cook over low heat for 10 minutes
or till onions are glazed, stirring frequently.
Sprinkle with paprika.
Spicy Mexican Fudge
Mexican chocolate has more granulated sugar in it.
Here is a recipe for a good tasting fudge using
coffee and cinnamon adds a really good depth of flavor.
Ingredients:
3, 6 ounce packages chocolate chips
1, 14-ounce can eagle brand sweetened condensed milk
dash of salt
1/2-1 cup chopped nuts, optional
1 teaspoon vanilla
1 tablespoon instant coffee
1 teaspoon ground cinnamon
Directions:
Line an 8-inch square baking pan with waxed paper.
Melt chips, add condensed milk and salt.
Stir until combined.
Add nuts (if desired), vanilla, instant coffee, and cinnamon.
Spread evenly into prepared pan.
Cool in a cold place for two hours or until firm.
Cut and serve.
Here is a recipe for a good tasting fudge using
coffee and cinnamon adds a really good depth of flavor.
Ingredients:
3, 6 ounce packages chocolate chips
1, 14-ounce can eagle brand sweetened condensed milk
dash of salt
1/2-1 cup chopped nuts, optional
1 teaspoon vanilla
1 tablespoon instant coffee
1 teaspoon ground cinnamon
Directions:
Line an 8-inch square baking pan with waxed paper.
Melt chips, add condensed milk and salt.
Stir until combined.
Add nuts (if desired), vanilla, instant coffee, and cinnamon.
Spread evenly into prepared pan.
Cool in a cold place for two hours or until firm.
Cut and serve.
Old Fashioned Beef Stew
This is a real old recipe that I've up-dated.
Using the V-8 juice is the secret to this one.
Ingredients:
1 Tbsp oil
1 1/2 lb beef stew meat, cut into 3/4 inch cubes
4 carrots, medium, cut into 1/2 inch thick slices
3 red potatoes, medium, unpeeled, cut into 1/2 inch cubes
1 1/2 cup frozen pearl onions (from 16 oz pkg)
1 stalk celery, cut into 1 inch pieces
3 cups V-8 juice
3 Tbsp tapioca, quick cooking
1 tsp beef bouillon crystals
1/8 tsp garlic powder
1/4 tsp pepper
2 tsp worcestershire sauce
Directions:
In large skillet, heat oil over medium high heat until hot.
Add beef; cook 4 to 6 minutes or until browned.
In 3 1/2 or 4 qt Crock-Pot,
combine browned beef and all remaining ingredients.
Mix well. Cover; cook on low setting for
9 to 10 hours or until beef and vegetables are tender.
Using the V-8 juice is the secret to this one.
Ingredients:
1 Tbsp oil
1 1/2 lb beef stew meat, cut into 3/4 inch cubes
4 carrots, medium, cut into 1/2 inch thick slices
3 red potatoes, medium, unpeeled, cut into 1/2 inch cubes
1 1/2 cup frozen pearl onions (from 16 oz pkg)
1 stalk celery, cut into 1 inch pieces
3 cups V-8 juice
3 Tbsp tapioca, quick cooking
1 tsp beef bouillon crystals
1/8 tsp garlic powder
1/4 tsp pepper
2 tsp worcestershire sauce
Directions:
In large skillet, heat oil over medium high heat until hot.
Add beef; cook 4 to 6 minutes or until browned.
In 3 1/2 or 4 qt Crock-Pot,
combine browned beef and all remaining ingredients.
Mix well. Cover; cook on low setting for
9 to 10 hours or until beef and vegetables are tender.
Caribbean Sweet Potatos
These are really good tasting sweet potatoes.
Made with fresh orange and lime juices and Rum.
Ingredients:
3 large sweet potatos
1 tablespoon vegetable oil
2 tablespoons melted butter
1/2 teaspoon habanero powder
1/4 cup dark brown sugar
3 tablespoons ginger, freshly grated
2/3 cup fresh orange juice
2 tablespoons fresh Key lime juice
1 tablespoon Appleton's Jamaican dark rum
1/2 teaspoon Jamaican allspice
Directions:
Preheat the oven to 350 degrees F.
Wrap the sweet potatos in foil and bake them for 30 minutes.
Remove the foil, wait until the potatos are cool enough to be handled, then slice them into 1/2 inch slices.
Use the vegetable oil to coat a 9 by 13 inch ovenproof baking pan (preferably glass). Layer the potato slices in the pan.
In a bowl combine all oter ingredients and pour over potatoes.
Bake for another 45 minutes.
Made with fresh orange and lime juices and Rum.
Ingredients:
3 large sweet potatos
1 tablespoon vegetable oil
2 tablespoons melted butter
1/2 teaspoon habanero powder
1/4 cup dark brown sugar
3 tablespoons ginger, freshly grated
2/3 cup fresh orange juice
2 tablespoons fresh Key lime juice
1 tablespoon Appleton's Jamaican dark rum
1/2 teaspoon Jamaican allspice
Directions:
Preheat the oven to 350 degrees F.
Wrap the sweet potatos in foil and bake them for 30 minutes.
Remove the foil, wait until the potatos are cool enough to be handled, then slice them into 1/2 inch slices.
Use the vegetable oil to coat a 9 by 13 inch ovenproof baking pan (preferably glass). Layer the potato slices in the pan.
In a bowl combine all oter ingredients and pour over potatoes.
Bake for another 45 minutes.
Dutch Spiced Pickled
Fresh Sliced Cucumbers
Having a ton of fresh cucumbers all over the garden
I decided to try and make some like spicy canned.
Ingredients:
20 cucumbers
3 green peppers
4 red peppers
1/2 cup salt
5 onions
1 quart vinegar
1 teaspoon turmeric powder
1 tablespoon cloves
1 cup sugar
Directions:
After peeling the cucumbers,
do not slice but cut the long way into inch long slabs.
Thinly slice onions and peppers.
Put these in large bowl, sprinkle the salt over them and mix.
After letting stand four hours, drain through
colander, and then squeeze juices out through cheese cloth.
Then boil the vinegar, cloves, turmeric powder
(first dissolved in a little vinegar) and the sugar.
Thenadd the cucumbers to this liquid and boil for
two or three minutes. Place in glass jars.
I decided to try and make some like spicy canned.
Ingredients:
20 cucumbers
3 green peppers
4 red peppers
1/2 cup salt
5 onions
1 quart vinegar
1 teaspoon turmeric powder
1 tablespoon cloves
1 cup sugar
Directions:
After peeling the cucumbers,
do not slice but cut the long way into inch long slabs.
Thinly slice onions and peppers.
Put these in large bowl, sprinkle the salt over them and mix.
After letting stand four hours, drain through
colander, and then squeeze juices out through cheese cloth.
Then boil the vinegar, cloves, turmeric powder
(first dissolved in a little vinegar) and the sugar.
Thenadd the cucumbers to this liquid and boil for
two or three minutes. Place in glass jars.
Jamaican Curried Chicken
They use a lot of cuury spice in Jamaica man!
Ingredients:
1 whole chicken (in pieces)
Olive oil
1 1/2 onions, diced
1 bunch scallions, chopped
2 tablespoons ginger
1 tablespoon garlic, chopped
4 tablespoons curry powder
2 cups of diced tomatoes
1 cup water or chicken stock
Salt and pepper
Directions:
In sauce pot over medium heat put some oil and brown chicken pieces
in batches. Do not crowd pot. Transfer chicken to bowl until all is
browned. Pour off oil from pot. Now add a little fresh oil and
start sauteeing onions. Just as they start to get color, add
scallions, ginger, garlic, and curry powder. Stir and continue to
saute for a few more minutes. Then, add tomatoes and chicken pieces
back to pot. Now, add water or stock.
Bring this all to a simmer and cover. In about 35 to 50 minutes,
depending on size of chicken pieces, curry will be ready
Ingredients:
1 whole chicken (in pieces)
Olive oil
1 1/2 onions, diced
1 bunch scallions, chopped
2 tablespoons ginger
1 tablespoon garlic, chopped
4 tablespoons curry powder
2 cups of diced tomatoes
1 cup water or chicken stock
Salt and pepper
Directions:
In sauce pot over medium heat put some oil and brown chicken pieces
in batches. Do not crowd pot. Transfer chicken to bowl until all is
browned. Pour off oil from pot. Now add a little fresh oil and
start sauteeing onions. Just as they start to get color, add
scallions, ginger, garlic, and curry powder. Stir and continue to
saute for a few more minutes. Then, add tomatoes and chicken pieces
back to pot. Now, add water or stock.
Bring this all to a simmer and cover. In about 35 to 50 minutes,
depending on size of chicken pieces, curry will be ready
Sugar Free Apple Pie
I came up with this recipe for making an
apple pie without using any sugar at all.
Ingredients:
6 oz (1 cn) frozen apple juice (unsweetened concentrate)
2 tb Rounded all purpose flour
1 ts Cinnamon
1/4 ts Salt
5 To 7 apples
1 tb Butter or margarine
Nutmeg (optional)
1 9" double-crust pie shell (unbaked)
Directions:
In a small saucepan, combine the frozen apple juice,
flour, cinnamon and salt.
Stir constantly over medium heat until the
mixture is thick and bubbly, 3 to 5 minutes.
Peel and slice the apples and stir them into the apple juice mixture.
Pour the mixture into the unbaked pie shell and dot with butter.
Position the top crust over the filling,
cutting slits for the steam to escape.
Trim and seal the edges. Brush the top very lightly
with water and sprinkle with nutmeg if desired.
Bake at 450 degrees F. for 15 minutes.
Reduce heat to 350 degrees F. and bake for 30 minutes more.
apple pie without using any sugar at all.
Ingredients:
6 oz (1 cn) frozen apple juice (unsweetened concentrate)
2 tb Rounded all purpose flour
1 ts Cinnamon
1/4 ts Salt
5 To 7 apples
1 tb Butter or margarine
Nutmeg (optional)
1 9" double-crust pie shell (unbaked)
Directions:
In a small saucepan, combine the frozen apple juice,
flour, cinnamon and salt.
Stir constantly over medium heat until the
mixture is thick and bubbly, 3 to 5 minutes.
Peel and slice the apples and stir them into the apple juice mixture.
Pour the mixture into the unbaked pie shell and dot with butter.
Position the top crust over the filling,
cutting slits for the steam to escape.
Trim and seal the edges. Brush the top very lightly
with water and sprinkle with nutmeg if desired.
Bake at 450 degrees F. for 15 minutes.
Reduce heat to 350 degrees F. and bake for 30 minutes more.
Mixed Pasta with Fresh Herbs
This is good recipe for pasta and herbs.
Serve either as a hot or cold salad.
Ingredients:
8 oz. assorted pastas
2 Tbsp. walnut or olive oil
2 Tbsp. coarsely snipped mixed fresh herbs (such as sage,
rosemary, and basil)
1/4 tsp. salt
1/4 tsp. coarsely ground pepper
Directions:
Cook pasta according to package directions and drain.
Try different pasta shapes that have similar
cooking times so you can cook them together.
Toss hot pasta with oil, herbs, salt and pepper.
Serve either as a hot or cold salad.
Ingredients:
8 oz. assorted pastas
2 Tbsp. walnut or olive oil
2 Tbsp. coarsely snipped mixed fresh herbs (such as sage,
rosemary, and basil)
1/4 tsp. salt
1/4 tsp. coarsely ground pepper
Directions:
Cook pasta according to package directions and drain.
Try different pasta shapes that have similar
cooking times so you can cook them together.
Toss hot pasta with oil, herbs, salt and pepper.
Succotash Corn Salad
This is a good old side dish to serve
on those sweltering days of summer.
Ingredients:
16 oz. can whole kernel corn
16 oz. can your favorite shelled beans
16 oz. can black olives
1 large red onion, peeled
1/2 cup olive oil
Directions:
Chop onion moderately fine,
place it in a large bowl with the olive oil
and let it marinate while preparing other ingredients.
Open and drain olives, chop them and add to the onion.
Mix thoroughly. Open and drain the corn and beans.
Add to onion-olive mixture, Combine thoroughly and serve.
on those sweltering days of summer.
Ingredients:
16 oz. can whole kernel corn
16 oz. can your favorite shelled beans
16 oz. can black olives
1 large red onion, peeled
1/2 cup olive oil
Directions:
Chop onion moderately fine,
place it in a large bowl with the olive oil
and let it marinate while preparing other ingredients.
Open and drain olives, chop them and add to the onion.
Mix thoroughly. Open and drain the corn and beans.
Add to onion-olive mixture, Combine thoroughly and serve.
Old Fashioned Candied Yams
These are so much better tasting and
a lot less sweet than those canned yams.
Ingredients:
3 medium yams
1/2 cup sugar
1 Tablespoon nutmeg
1/4 stick butter
1 teaspoon vanilla
pinch of salt
1 1/2 cups water
Directions:
Peel and cut yams in quarters.
Sprinkle with sugar and nutmeg.
Add butter. Add vanilla, salt and water.
Cover and simmer over medium heat
until liquid forms a syrup. Remove from heat and serve.
a lot less sweet than those canned yams.
Ingredients:
3 medium yams
1/2 cup sugar
1 Tablespoon nutmeg
1/4 stick butter
1 teaspoon vanilla
pinch of salt
1 1/2 cups water
Directions:
Peel and cut yams in quarters.
Sprinkle with sugar and nutmeg.
Add butter. Add vanilla, salt and water.
Cover and simmer over medium heat
until liquid forms a syrup. Remove from heat and serve.
Easy Macaroni and Cheese
This is the best and the easiest
Macaroni and cheese recipe ever.
Ingredients:
one small box of macaroni,cooked
(Do NOT overcook) macaroni should remain firm
3 cups milk
1 jar cheddar cheese sauce
1 12oz bag of shredded cheese (cheddar or colby)
1 stick margarine
Directions:
Pour the cooked macaroni in a large casserole dish while still
hot. Cut up the margerine over the macaroni. Sprinkle with salt
and stir slightly. Pour the Ragu Cheese sauce over the macaroni
followed by the 3 cups of milk. Blend all ingredients together.
Put in oven preheated to 400 degrees F. Cook about 45 minutes.
Macaroni and cheese recipe ever.
Ingredients:
one small box of macaroni,cooked
(Do NOT overcook) macaroni should remain firm
3 cups milk
1 jar cheddar cheese sauce
1 12oz bag of shredded cheese (cheddar or colby)
1 stick margarine
Directions:
Pour the cooked macaroni in a large casserole dish while still
hot. Cut up the margerine over the macaroni. Sprinkle with salt
and stir slightly. Pour the Ragu Cheese sauce over the macaroni
followed by the 3 cups of milk. Blend all ingredients together.
Put in oven preheated to 400 degrees F. Cook about 45 minutes.
Country Style Pork Ribs
Onions and BBQ Sauce
Here's a recipe for cooking COUNTRY STYLE Pork Ribs.
These ribs are a lot meatier than regular baby back ribs.
Ingredients:
Pork ribs
water salt
meat tenderizer
garlic salt
onion salt
black pepper
Directions:
Boil the ribs in a teaspoon of salted water until tender
Season with meat tenderizer, garlic salt, onion salt and pepper
Place in roasting pan or foiled lined covered pan
and ADD sliced onions.
Bake at 350 degrees F. for about 1 hour.
Brush meat with your favorite bbq sauce
and add a 1/4 cup of water to the pan.
Cover and cook for another 10 minutes.
These ribs are a lot meatier than regular baby back ribs.
Ingredients:
Pork ribs
water salt
meat tenderizer
garlic salt
onion salt
black pepper
Directions:
Boil the ribs in a teaspoon of salted water until tender
Season with meat tenderizer, garlic salt, onion salt and pepper
Place in roasting pan or foiled lined covered pan
and ADD sliced onions.
Bake at 350 degrees F. for about 1 hour.
Brush meat with your favorite bbq sauce
and add a 1/4 cup of water to the pan.
Cover and cook for another 10 minutes.
Chinese Shrimp Fried Rice
This is a recipe I came up with that is
just about as close I can get to the
shrimp fried rice at the restaurant.
Ingredients:
1 1/2 cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
1/2 cup chopped onion
1 1/2 cups cooked medium shrimp, peeled and
deveined without tail
1/4 cup chopped green onion
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons soy sauce
1/4 teaspoon sesame oil
Directions:
In a saucepan bring water to a boil. Add rice and stir.
Reduce heat,cover and simmer for 20 minutes.
Set aside and allow rice to cool.
Heat a large skillet or wok for 2 minutes.
When the skillet or wok is hot, pour in vegetable oil,
bean sprouts and onions. Mix well and cook for 3 minutes.
Mix in cooled rice and shrimp and cook for another
3 minutes. Stirring constantly. Mix in green onions,
eggs, salt, pepper, soy sauce and sesame oil.
Cook for another 4 minutes, stirring continuously,
until eggs are cooked and everything is blended evenly.
just about as close I can get to the
shrimp fried rice at the restaurant.
Ingredients:
1 1/2 cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
1/2 cup chopped onion
1 1/2 cups cooked medium shrimp, peeled and
deveined without tail
1/4 cup chopped green onion
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons soy sauce
1/4 teaspoon sesame oil
Directions:
In a saucepan bring water to a boil. Add rice and stir.
Reduce heat,cover and simmer for 20 minutes.
Set aside and allow rice to cool.
Heat a large skillet or wok for 2 minutes.
When the skillet or wok is hot, pour in vegetable oil,
bean sprouts and onions. Mix well and cook for 3 minutes.
Mix in cooled rice and shrimp and cook for another
3 minutes. Stirring constantly. Mix in green onions,
eggs, salt, pepper, soy sauce and sesame oil.
Cook for another 4 minutes, stirring continuously,
until eggs are cooked and everything is blended evenly.
Easy Fresh Peach Cobbler
Peach cobbler is an old recipe and a good one.
It's great served with vanilla ice cream.
Ingredients:
1/2 C. butter or margarine
2 c.sugar
pinch salt
4 c.fresh peaches
1 c.flour
1 tlbs.baking powder
1 c.milk
1 tlbs.lemon juice
1 tsp.nutmeg or cinnamon
Directions:
Melt butter in 13x9 baking dish.
combine flour,1c.sugar,baking powder,and salt;
add milk stirring until dry ingrediants are moisten.
pour over butter do not stir.
bring peaches 1c.sugar,and lemon juice to a boil
stirring constantly.pour over batter [do not stir]
sprinkle nuitmeg or cinnamon over top.
Bake at 375degrees for 40-45 mins.or untill golden
It's great served with vanilla ice cream.
Ingredients:
1/2 C. butter or margarine
2 c.sugar
pinch salt
4 c.fresh peaches
1 c.flour
1 tlbs.baking powder
1 c.milk
1 tlbs.lemon juice
1 tsp.nutmeg or cinnamon
Directions:
Melt butter in 13x9 baking dish.
combine flour,1c.sugar,baking powder,and salt;
add milk stirring until dry ingrediants are moisten.
pour over butter do not stir.
bring peaches 1c.sugar,and lemon juice to a boil
stirring constantly.pour over batter [do not stir]
sprinkle nuitmeg or cinnamon over top.
Bake at 375degrees for 40-45 mins.or untill golden
Fresh Peach and
Whipped Cream Pie
This is a recipe for a really good and fresh
peach pie with fresh whipped cream on top of it.
It's a very good tasting pie.
I like to serve the cream on the side,that way
the pie doesn't have to be in the refrigerator.
Ingredients:
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy cream
1 can (29 ounces) sliced peaches, drained
Directions:
One 9-inch frozen ready-to-bake deep-dish pie shell,
thawed. Preheat the oven to 400 degrees F.
In a medium bowl, combine the sugar,
flour, cinnamon, and salt.
Add the cream; mix well.
Place the peaches in the pie shell
and pour the cream mixture over them.
Bake for 35 to 40 minutes, until firm in the center.
Remove from the oven and let cool for 20 to 30 minutes.
Chill for at least 2 hours and serve,
or cover and keep chilled until ready to serve.
peach pie with fresh whipped cream on top of it.
It's a very good tasting pie.
I like to serve the cream on the side,that way
the pie doesn't have to be in the refrigerator.
Ingredients:
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy cream
1 can (29 ounces) sliced peaches, drained
Directions:
One 9-inch frozen ready-to-bake deep-dish pie shell,
thawed. Preheat the oven to 400 degrees F.
In a medium bowl, combine the sugar,
flour, cinnamon, and salt.
Add the cream; mix well.
Place the peaches in the pie shell
and pour the cream mixture over them.
Bake for 35 to 40 minutes, until firm in the center.
Remove from the oven and let cool for 20 to 30 minutes.
Chill for at least 2 hours and serve,
or cover and keep chilled until ready to serve.
Authentic Southern
Shoo-Fly Pie
It is said that this pie got it's name because
as it sat on the window sill to cool they had
to wave ars to shoo the flies away from it.
It's a good pie if you like sticky sweet pies.
Ingredients:
1 1/4 cups all-purpose flour, divided
3/4 cup light corn syrup
1/2 cup molasses
4 eggs
1/2 teaspoon baking soda
One 9-inch frozen ready-to-bake pie shell, thawed
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, combine 1/4 cup flour,
the corn syrup, molasses, eggs, and baking soda;
mix well and pour into the pie shell.
In a small bowl, combine the remaining 1 cup
flour, the butter, cinnamon, and nutmeg;
stir until crumbly then sprinkle evenly
over the corn syrup mixture.
Bake for 50 to 55 minutes, or until firm.
Serve warm, or allow to cool to
room temperature before serving.
as it sat on the window sill to cool they had
to wave ars to shoo the flies away from it.
It's a good pie if you like sticky sweet pies.
Ingredients:
1 1/4 cups all-purpose flour, divided
3/4 cup light corn syrup
1/2 cup molasses
4 eggs
1/2 teaspoon baking soda
One 9-inch frozen ready-to-bake pie shell, thawed
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, combine 1/4 cup flour,
the corn syrup, molasses, eggs, and baking soda;
mix well and pour into the pie shell.
In a small bowl, combine the remaining 1 cup
flour, the butter, cinnamon, and nutmeg;
stir until crumbly then sprinkle evenly
over the corn syrup mixture.
Bake for 50 to 55 minutes, or until firm.
Serve warm, or allow to cool to
room temperature before serving.
Maryland Jumbo
Lump Crab Cakes
There is nothing better for a seafood lover
than a nice fresh from the sea crab turned
into a tasty crispy fried crab cake.
Ingredients:
2 lb. Jumbo Blue Claw Crab Meat
3/4 cup mayonnaise
1 tbls. Of Bay Seasoning
1 tbls. fresh lemon juice
1 tbls. ground mustard
3 egg yolks
1/4 tsp. cayenne pepper
1 tbls. chopped fresh parsley
1 tsp. Worcestershire sauce
3 tbls. breadcrumbs
Directions:
Pick through the crabmeat to remove "bones".
Place in refrigerator and chill (about 30 minutes).
Mix all remaining ingredients except for the breadcrumbs.
Gently fold in crabmeat taking care not to break lumps apart.
Add breadcrumbs, maintaining moisture but not making it doughy.
Form mixture into 2-3 inch rounds.
Place on greased sheet pan.
Set in refrigerator for one hour.
Preheat oven to broiler to 400 degrees.
Place under broiler and allow to cook until golden.
Serve with individual sauces
such as coctail, tarter, or a spicy remoulade.
than a nice fresh from the sea crab turned
into a tasty crispy fried crab cake.
Ingredients:
2 lb. Jumbo Blue Claw Crab Meat
3/4 cup mayonnaise
1 tbls. Of Bay Seasoning
1 tbls. fresh lemon juice
1 tbls. ground mustard
3 egg yolks
1/4 tsp. cayenne pepper
1 tbls. chopped fresh parsley
1 tsp. Worcestershire sauce
3 tbls. breadcrumbs
Directions:
Pick through the crabmeat to remove "bones".
Place in refrigerator and chill (about 30 minutes).
Mix all remaining ingredients except for the breadcrumbs.
Gently fold in crabmeat taking care not to break lumps apart.
Add breadcrumbs, maintaining moisture but not making it doughy.
Form mixture into 2-3 inch rounds.
Place on greased sheet pan.
Set in refrigerator for one hour.
Preheat oven to broiler to 400 degrees.
Place under broiler and allow to cook until golden.
Serve with individual sauces
such as coctail, tarter, or a spicy remoulade.
Best Ever Homemade
Peach Ice Cream
1 half-gallon of chocolate milk
1 container (12 ounces) Cool Whip
1 can (8 ounces) Eagle Brand Condensed Milk
Combine all the ingredients and mix well.
Put into an ice cream maker and freeze
according to manufacturer's directions. Serve immediately.
Peach ice cream recipe
8 peaches
3 eggs, beaten
2 cups sugar
2 cups Half & Half
1 cup whipping cream
2 tablespoons vanilla
1 tablespoon lemon juice
Directions:
Mash peaches, mix with remaining ingredients.
Place in ice cream maker and freeze according
to the manufacturer's directions.
1 container (12 ounces) Cool Whip
1 can (8 ounces) Eagle Brand Condensed Milk
Combine all the ingredients and mix well.
Put into an ice cream maker and freeze
according to manufacturer's directions. Serve immediately.
Peach ice cream recipe
8 peaches
3 eggs, beaten
2 cups sugar
2 cups Half & Half
1 cup whipping cream
2 tablespoons vanilla
1 tablespoon lemon juice
Directions:
Mash peaches, mix with remaining ingredients.
Place in ice cream maker and freeze according
to the manufacturer's directions.
Eggnog Rum Cake
This is a very good recipe that makes
a cake the really tastes like eggnog.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup white sugar
1/4 cup butter
1/4 cup shortening
2 eggs
1 teaspoon rum flavored extract
3/4 cup milk
Directions
Preheat oven to 350 degrees F.
Grease and flour an 8x4 inch loaf pan. Sift together
the flour, baking powder, salt, nutmeg and ginger.
Set aside.
In a large bowl, cream together the sugar,
butter and shortening until light and fluffy.
Beat in the
eggs one at a time, then add the rum extract.
Beat in the flour mixture alternately with the milk,
mixing just until incorporated.
Pour batter into prepared pan.
Bake in the preheated oven for 65 minutes,
or until a toothpick inserted into the center
of the cake comes out clean. Allow to cool.
a cake the really tastes like eggnog.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup white sugar
1/4 cup butter
1/4 cup shortening
2 eggs
1 teaspoon rum flavored extract
3/4 cup milk
Directions
Preheat oven to 350 degrees F.
Grease and flour an 8x4 inch loaf pan. Sift together
the flour, baking powder, salt, nutmeg and ginger.
Set aside.
In a large bowl, cream together the sugar,
butter and shortening until light and fluffy.
Beat in the
eggs one at a time, then add the rum extract.
Beat in the flour mixture alternately with the milk,
mixing just until incorporated.
Pour batter into prepared pan.
Bake in the preheated oven for 65 minutes,
or until a toothpick inserted into the center
of the cake comes out clean. Allow to cool.
7-UP Pound Cake
Somewhere along the way I read a recipe
for making a pound cake using 7-UP soda.
This recipe works every for me.
Ingredients:
1 cup of butter (2 sticks)
1/2 cup oil (I use Crisco)
3 cups of sugar
5 eggs
1 cup of seven
1 tbs lemon extract flavor
3 cups of flour ( I use cake flour)
1/2 teaspoon salt
Directions:
Cream butter and Crisco ( butter should be room temperature)
Add sugar half cup at a time.(beat until creamy
Add eggs, one at a time beat until yellow disapear
Add lemon flavoring, Gradually add flour, alternate with 7up
beat until all flour is well blended.
Pour into greased and flour pan.
Bake for 1hour and 10 minutes. at 325 degree F.
Let cool for about 20 minutes.
before you remove from pan.
for making a pound cake using 7-UP soda.
This recipe works every for me.
Ingredients:
1 cup of butter (2 sticks)
1/2 cup oil (I use Crisco)
3 cups of sugar
5 eggs
1 cup of seven
1 tbs lemon extract flavor
3 cups of flour ( I use cake flour)
1/2 teaspoon salt
Directions:
Cream butter and Crisco ( butter should be room temperature)
Add sugar half cup at a time.(beat until creamy
Add eggs, one at a time beat until yellow disapear
Add lemon flavoring, Gradually add flour, alternate with 7up
beat until all flour is well blended.
Pour into greased and flour pan.
Bake for 1hour and 10 minutes. at 325 degree F.
Let cool for about 20 minutes.
before you remove from pan.
Simple to Make
Banana Popscicles
These sweet treats take only 10 minutes to make!
Give them time to freeze.
Whip some up for an afternoon snack
the kids (or you) will love.
Ingredients:
1 3.4 oz package instant banana pudding mix
2 cups skim milk
1 banana, cut into pieces
Directions:
Mix pudding mix and milk together.
Add cut up banana to pudding and blend evenly.
Spoon enough pudding/bananas into popsicle cups to cover bottom.
Periodically tap the cups to get any air pockets out.
Freeze untill set and enjoy!
Give them time to freeze.
Whip some up for an afternoon snack
the kids (or you) will love.
Ingredients:
1 3.4 oz package instant banana pudding mix
2 cups skim milk
1 banana, cut into pieces
Directions:
Mix pudding mix and milk together.
Add cut up banana to pudding and blend evenly.
Spoon enough pudding/bananas into popsicle cups to cover bottom.
Periodically tap the cups to get any air pockets out.
Freeze untill set and enjoy!
Easy Stove Top Tea Cakes
I have this simple recipe for Tea Cakes.
My grandma used to make them for us all.
Ingredients:
3 1/2 cups self rising flour
2 eggs
1 cup sugar
1 teaspoon vanilla
1/2 to 3/4 cup crisco
Directions:
Mix all ingredients together and knead
until sugar does not feel grainy on hands.
Work dough well. Roll small pinches inhand.
Lay on sheet. Pat thin.
Cook 10 minutes in preheated oven at 375 degees F.
My grandma used to make them for us all.
Ingredients:
3 1/2 cups self rising flour
2 eggs
1 cup sugar
1 teaspoon vanilla
1/2 to 3/4 cup crisco
Directions:
Mix all ingredients together and knead
until sugar does not feel grainy on hands.
Work dough well. Roll small pinches inhand.
Lay on sheet. Pat thin.
Cook 10 minutes in preheated oven at 375 degees F.
Lipton Onion Soup Mix
Ann Landers Meatloaf
This is an old recipe for making a really good
tasting and simple meatloaf, it's simple enough.
Ingredients:
2 pounds lean ground beef
2 eggs
1 1/2 cups bread crumbs (or grated old bread)
3/4 cup ketchup
1/2 cup warm water
1 package, Lipton onion soup mix
Bacon slices
1-8oz. can tomato sauce
Directions:
Combine all ingredients, except the
tomato sauce and bacon, in a large bowl.
Press into a loaf pan.
Cover with 2-4 strips bacon.
Pour the can of tomato sauce over the top.
Bake, uncovered 1 hour at 350 degrees F.
tasting and simple meatloaf, it's simple enough.
Ingredients:
2 pounds lean ground beef
2 eggs
1 1/2 cups bread crumbs (or grated old bread)
3/4 cup ketchup
1/2 cup warm water
1 package, Lipton onion soup mix
Bacon slices
1-8oz. can tomato sauce
Directions:
Combine all ingredients, except the
tomato sauce and bacon, in a large bowl.
Press into a loaf pan.
Cover with 2-4 strips bacon.
Pour the can of tomato sauce over the top.
Bake, uncovered 1 hour at 350 degrees F.
Fresh from the Garden
Fried Green Tomatoes
Every fall when the tomato plants in the garden
start to wilt from the cold weather, there still
are a few green un-ripened tomatoes hanging on.
I take a few and fry them up using this recipe.
Ingredients:
4 large green tomatoes
1 cup all purpose flour
1 cup plain yellow corn meal
1 1/2 tablespoon salt
Pinch of black pepper
1/2 cup cooking oil
Directions:
Wash the tomatoes and pat dry.
In a bowl mix flour and cornmeal together.
Cut tomatoes in 1/4-inch slices.
Sprinkle with salt and pepper.
Dip each slice in flour/corn meal
and lay aside on waxed paper.
Heat oil.
Fry tomato slices until golden brown.
Drain on paper towels. Serve hot.
start to wilt from the cold weather, there still
are a few green un-ripened tomatoes hanging on.
I take a few and fry them up using this recipe.
Ingredients:
4 large green tomatoes
1 cup all purpose flour
1 cup plain yellow corn meal
1 1/2 tablespoon salt
Pinch of black pepper
1/2 cup cooking oil
Directions:
Wash the tomatoes and pat dry.
In a bowl mix flour and cornmeal together.
Cut tomatoes in 1/4-inch slices.
Sprinkle with salt and pepper.
Dip each slice in flour/corn meal
and lay aside on waxed paper.
Heat oil.
Fry tomato slices until golden brown.
Drain on paper towels. Serve hot.
Best is Simplest
Southern Fried Chicken
This is the simplies recipe for fried chicken,
some people soak the chicken in butter milk,
not in this very easy recipe.
You start out with the oil very hot
and then reduce it to cook the chicken.
This seals in the moisture and flavor.
Ingredients:
1 frying chicken, skin removed if you
want lower fat. I leave the skin on.
3 teaspoons Lawry's Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
1 cup vegetable oil
Directions:
Season chicken with all seasonings.
Roll chicken in flour until coated.
Shake off excess flour.
Sprinkle on additional seasoning.
Simply fry chicken in hot oil in frying pan until golden brown.
I like it crispy so I cook it a little longer than most.
some people soak the chicken in butter milk,
not in this very easy recipe.
You start out with the oil very hot
and then reduce it to cook the chicken.
This seals in the moisture and flavor.
Ingredients:
1 frying chicken, skin removed if you
want lower fat. I leave the skin on.
3 teaspoons Lawry's Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
1 cup vegetable oil
Directions:
Season chicken with all seasonings.
Roll chicken in flour until coated.
Shake off excess flour.
Sprinkle on additional seasoning.
Simply fry chicken in hot oil in frying pan until golden brown.
I like it crispy so I cook it a little longer than most.
Streusel Coffee Cake Topping
This is the recipe I use to make a very nice cinnamon
sugar Streusel topping on coffee cakes and muffins.
Ingredients:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup butter, room temperature
1 teaspoon cinnamon
Directions:
In small mixing bowl, combine topping ingredients.
Blend with fork until crumbly,use on baked goods.
sugar Streusel topping on coffee cakes and muffins.
Ingredients:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup butter, room temperature
1 teaspoon cinnamon
Directions:
In small mixing bowl, combine topping ingredients.
Blend with fork until crumbly,use on baked goods.
Best Cinnamon Sugar Topping
for Coffee Cakes or Muffins
This is the recipe I use to make a cinnamon
sugar topping on coffee cakes and muffins.
Ingredients:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup butter, room temperature
1 teaspoon cinnamon
Directions:
In small mixing bowl, combine topping ingredients.
Blend with fork until crumbly,use on baked goods.
sugar topping on coffee cakes and muffins.
Ingredients:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup butter, room temperature
1 teaspoon cinnamon
Directions:
In small mixing bowl, combine topping ingredients.
Blend with fork until crumbly,use on baked goods.
Perfect Pecan Topping
for Coffee Cakes
This is the recipe for the tastiest pecan topping
that I sometimes use on fresh baked coffee cakes.
It could also be used on bread pudding and pies.
Ingredients:
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
4 tablespoons butter, melted
Directions:
In a medium bowl,
mix together brown sugar,
pecans and cinnamon.
Stir in melted butter until crumbly.
Spread on top of your coffee cake batter.
that I sometimes use on fresh baked coffee cakes.
It could also be used on bread pudding and pies.
Ingredients:
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
4 tablespoons butter, melted
Directions:
In a medium bowl,
mix together brown sugar,
pecans and cinnamon.
Stir in melted butter until crumbly.
Spread on top of your coffee cake batter.
Special Easter Deviled Ham
Stuffed Deviled Eggs
This is a great recipe for deviled eggs.
They are SO good, nice twist to ordinary eggs.
I've been making these for over 30 years now,
everybody goes bonkers for these stuffed eggs.
Ingredients:
6 eggs
1 (4.5 ounce) can deviled ham spread
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise, or as needed
salt and pepper to taste
1 pinch sweet smoked paprika
Directions:
Place eggs in a saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, and run under cold water to cool.
Peel eggs, and cut into halves lengthwise.
Using a teaspoon remove the yolks from the eggs,
and place them into a medium bowl,
Mash the egg yolks with deviled ham,
relish and enough mayonnaise to make a smooth mixture.
Season with ground black pepper to taste.
Spoon the mixture into the egg whites, or pipe with a piping bag for a more elegant look. Garnish filling with a sprinkle of paprika, and top some of them with a slice of green olive stuffed with pimento. Chill until serving.
They are SO good, nice twist to ordinary eggs.
I've been making these for over 30 years now,
everybody goes bonkers for these stuffed eggs.
Ingredients:
6 eggs
1 (4.5 ounce) can deviled ham spread
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise, or as needed
salt and pepper to taste
1 pinch sweet smoked paprika
Directions:
Place eggs in a saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, and run under cold water to cool.
Peel eggs, and cut into halves lengthwise.
Using a teaspoon remove the yolks from the eggs,
and place them into a medium bowl,
Mash the egg yolks with deviled ham,
relish and enough mayonnaise to make a smooth mixture.
Season with ground black pepper to taste.
Spoon the mixture into the egg whites, or pipe with a piping bag for a more elegant look. Garnish filling with a sprinkle of paprika, and top some of them with a slice of green olive stuffed with pimento. Chill until serving.
Simply the Best
Easter Deviled Eggs
These are the best deviled eggs I've ever had!
I made this for our Easter festivities
and all of them were gobbled up right fast.
Ingredients:
8 eggs
1/4 cup mayonnaise
1/8 cup Miricle Whip salad dressing
3 tablespoons finely chopped red onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared brown mustard
sweet smoked paprika, for garnish
fresh ground black pepper to taste
Directions:
Place eggs in a medium saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel and cut lengthwise.
Using a teaspoon remove yolks from eggs.
In a medium bowl, mash the yolks and mix together
with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
Scoop yolk mixture into a plastic bag, snip one corner of the bag.
Fill the egg halves with the yolk mixture.
Garnish with paprika, salt and pepper. Chill until serving.
I made this for our Easter festivities
and all of them were gobbled up right fast.
Ingredients:
8 eggs
1/4 cup mayonnaise
1/8 cup Miricle Whip salad dressing
3 tablespoons finely chopped red onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared brown mustard
sweet smoked paprika, for garnish
fresh ground black pepper to taste
Directions:
Place eggs in a medium saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel and cut lengthwise.
Using a teaspoon remove yolks from eggs.
In a medium bowl, mash the yolks and mix together
with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
Scoop yolk mixture into a plastic bag, snip one corner of the bag.
Fill the egg halves with the yolk mixture.
Garnish with paprika, salt and pepper. Chill until serving.
Garlic and Onion
Egg Salad Sandwich
I grew up on this great egg salad sandwich.
Some people add sweet pickle relish to it.
Mustard powder, and garlic powder, are
combined in this amazing egg salad.
Best served chilled, on white bread.
Ingredients:
8 hard-cooked eggs, diced
1 cup mayonnaise
1/2 teaspoon salt
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon dill weed
8 slices white bread
Directions:
In a bowl, gently mix the eggs, mayonnaise,
onion powder, salt, mustard powder,
garlic powder, pepper, and dill.
Cover, and refrigerate 8 hours, or overnight.
To serve, spread equal amounts on 4 slices bread;
top with remaining bread slices to make sandwiches.
Some people add sweet pickle relish to it.
Mustard powder, and garlic powder, are
combined in this amazing egg salad.
Best served chilled, on white bread.
Ingredients:
8 hard-cooked eggs, diced
1 cup mayonnaise
1/2 teaspoon salt
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon dill weed
8 slices white bread
Directions:
In a bowl, gently mix the eggs, mayonnaise,
onion powder, salt, mustard powder,
garlic powder, pepper, and dill.
Cover, and refrigerate 8 hours, or overnight.
To serve, spread equal amounts on 4 slices bread;
top with remaining bread slices to make sandwiches.
Best Selling Bake Sale
Buttery Lemon Bars
The first time I made this recipe
I put in to much sugar for my taste.
I adjusted the sugar amount here and
totally LOVED the shortbread crust.
You must try it this recipe, it's great!
Ingredients:
1 1/2 cups all-purpose flour
1/4 cup confectioners sugar
3/4 cup unsalted butter, softened
3 eggs
1 1/2 cups white sugar
6 tablespoons all-purpose flour
1/4 cup lemon juice
1/3 cup confectioners' sugar for decoration
Directions:
Preheat the oven to 350 degrees F.
Grease a 9x13 inch baking pan.
Combine the flour,
2/3 cup confectioners' sugar, and butter.
Pat dough into prepared pan.
Bake for 20 minutes in the preheated oven,
until slightly golden. While the crust is baking,
whisk together eggs, white sugar, flour,
and lemon juice until frothy.
Pour this lemon mixture over the hot crust.
Return to the preheated oven
for an additional 20 to 25 minutes,
or until light golden brown.
Cool on a wire rack.
Dust the top with confectioners' sugar.
Cut into squares.
I put in to much sugar for my taste.
I adjusted the sugar amount here and
totally LOVED the shortbread crust.
You must try it this recipe, it's great!
Ingredients:
1 1/2 cups all-purpose flour
1/4 cup confectioners sugar
3/4 cup unsalted butter, softened
3 eggs
1 1/2 cups white sugar
6 tablespoons all-purpose flour
1/4 cup lemon juice
1/3 cup confectioners' sugar for decoration
Directions:
Preheat the oven to 350 degrees F.
Grease a 9x13 inch baking pan.
Combine the flour,
2/3 cup confectioners' sugar, and butter.
Pat dough into prepared pan.
Bake for 20 minutes in the preheated oven,
until slightly golden. While the crust is baking,
whisk together eggs, white sugar, flour,
and lemon juice until frothy.
Pour this lemon mixture over the hot crust.
Return to the preheated oven
for an additional 20 to 25 minutes,
or until light golden brown.
Cool on a wire rack.
Dust the top with confectioners' sugar.
Cut into squares.
Buttery Lemon Bars
I've been making these for 30 years from this recipe.
They are so delicious. I always make four batches.
I use two batches in a 9 x 12 pan and they are just right.
Everyone requests them and they get eaten up fast.
Ingredients:
1/2 cup butter, softened
1 1/3 cups all-purpose flour
1/4 cup white sugar
2 eggs
3/4 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 1/2 tablespoons lemon juice
Directions:
Preheat oven to 350 degrees F.
To make crust:
Mix together the butter, 1 1/3 cups flour
and 1/4 cup sugar with a fork until crumbly.
Press into an 8 inch square pan
and bake for 20 minutes.
Crust will look white. Do not brown!
Combine the eggs, 3/4 cup of sugar,
2 tablespoons flour, baking powder
and lemon juice in a blender.
Blend until well mixed.
Pour over pre-baked crust.
Return to oven and bake an additional 20 minutes.
Remove from oven and sprinkle with powdered sugar.
Let bars cool before cutting.
They are so delicious. I always make four batches.
I use two batches in a 9 x 12 pan and they are just right.
Everyone requests them and they get eaten up fast.
Ingredients:
1/2 cup butter, softened
1 1/3 cups all-purpose flour
1/4 cup white sugar
2 eggs
3/4 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 1/2 tablespoons lemon juice
Directions:
Preheat oven to 350 degrees F.
To make crust:
Mix together the butter, 1 1/3 cups flour
and 1/4 cup sugar with a fork until crumbly.
Press into an 8 inch square pan
and bake for 20 minutes.
Crust will look white. Do not brown!
Combine the eggs, 3/4 cup of sugar,
2 tablespoons flour, baking powder
and lemon juice in a blender.
Blend until well mixed.
Pour over pre-baked crust.
Return to oven and bake an additional 20 minutes.
Remove from oven and sprinkle with powdered sugar.
Let bars cool before cutting.
Better Cookie Press
Butter Shortbread Cookies
This is a recipe for making buttery good cookies.
These cookies really do melt in your mouth.
So few ingredients make such a tasty cookie.
Better than any other shortbread recipe!
Ingredients:
1 cup butter, softened
1/4 cup white sugar
1/4 cup confectioner's sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
Directions:
Preheat oven to 350 degrees F.
Cream butter in mixing bowl for 5 minutes,
and sugars and beat until fluffy.
Stir in vanilla; add flour and mix well.
Put through cookie press and form cookies onto baking sheets.
Bake for 10 - 12 minutes
These cookies really do melt in your mouth.
So few ingredients make such a tasty cookie.
Better than any other shortbread recipe!
Ingredients:
1 cup butter, softened
1/4 cup white sugar
1/4 cup confectioner's sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
Directions:
Preheat oven to 350 degrees F.
Cream butter in mixing bowl for 5 minutes,
and sugars and beat until fluffy.
Stir in vanilla; add flour and mix well.
Put through cookie press and form cookies onto baking sheets.
Bake for 10 - 12 minutes
Melt in Your Mouth
Whipped Shortbread Cookies
This is a Great recipe and very easy to make.
Really festive melt in your mouth cookies.
Very easy to make. Use an ice cream scoop
to put the cookie dough on parchment paper.
Ingredients:
1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 cup red maraschino cherries, quartered
1/4 cup green maraschino cherries, quartered
Directions:
Preheat oven to 350 degrees F.
In a stand mixing bowl, beat butter by itself for 5 minutes
until light and fluffy, add sugar and vanilla, beat another 5 minutes.
Add flour in 3 equal portions (1/2 Cup at a time)
beating for 2 minutes after additions,
and then 5 minutes after the last addition.
Spoon onto cookie sheets, spacing cookies 2 inches apart.
Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
Bake for 15 to 17 minutes in the preheated oven,
or until the bottoms of the cookies are lightly browned.
Remove from oven, and let cool on cookie sheet for 5 minutes,
then transfer cookies on to wire rack to cool.
Store in an airtight container,
separating each layer with waxed paper.
Really festive melt in your mouth cookies.
Very easy to make. Use an ice cream scoop
to put the cookie dough on parchment paper.
Ingredients:
1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 cup red maraschino cherries, quartered
1/4 cup green maraschino cherries, quartered
Directions:
Preheat oven to 350 degrees F.
In a stand mixing bowl, beat butter by itself for 5 minutes
until light and fluffy, add sugar and vanilla, beat another 5 minutes.
Add flour in 3 equal portions (1/2 Cup at a time)
beating for 2 minutes after additions,
and then 5 minutes after the last addition.
Spoon onto cookie sheets, spacing cookies 2 inches apart.
Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
Bake for 15 to 17 minutes in the preheated oven,
or until the bottoms of the cookies are lightly browned.
Remove from oven, and let cool on cookie sheet for 5 minutes,
then transfer cookies on to wire rack to cool.
Store in an airtight container,
separating each layer with waxed paper.
Chocolate Kiss Cookies
These were absolutely delicious cookies.
This recipe is fast and easy to make.
It's a true chocolate lover's dream cookie.
Ingredients:
1 1/4 cups butter
2 cups white sugar
2 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
54 milk chocolate candy kisses, unwrapped
1/3 cup granulated sugar for decoration
Directions:
Preheat oven to 350 degrees F.
In large bowl mix butter and sugar till fluffy,
add eggs and vanilla mix well.
Sift together flour, cocoa, baking soda,
and salt, and add to creamed mixture.
Roll dough into balls about 1 inch in diameter
then roll in white sugar.
Place balls on ungreased cookie sheet
and bake for 8 to 10 minutes.
Place unwrapped chocolate kiss
in the center of each cookie while still hot. Let cool.
This recipe is fast and easy to make.
It's a true chocolate lover's dream cookie.
Ingredients:
1 1/4 cups butter
2 cups white sugar
2 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
54 milk chocolate candy kisses, unwrapped
1/3 cup granulated sugar for decoration
Directions:
Preheat oven to 350 degrees F.
In large bowl mix butter and sugar till fluffy,
add eggs and vanilla mix well.
Sift together flour, cocoa, baking soda,
and salt, and add to creamed mixture.
Roll dough into balls about 1 inch in diameter
then roll in white sugar.
Place balls on ungreased cookie sheet
and bake for 8 to 10 minutes.
Place unwrapped chocolate kiss
in the center of each cookie while still hot. Let cool.
Chocolate Covered Cherry Cookies
I've been making this cookie for years,
They do get stale fast, so I freeze them.
Don't hesitate to make these. They're wonderful!
Ingredients:
1/2 cup butter
1 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 (10 ounce) jar maraschino cherries
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F.
Beat the butter and sugar together in a bowl.
Add egg and vanilla and beat well.
Add the flour, cocoa powder, salt, baking soda,
and baking powder and stir until smooth.
Roll the mixture into 1-inch balls.
Place on ungreased cookie sheet.
Press center of each ball with thumb.
Drain cherries and reserve juice.
Place a cherry in indentation of each cookie ball.
In a saucepan, heat condensed milk and chocolate chips
until chips are melted. Stir in 4 teaspoons of cherry juice.
Spoon about 1 teaspoon of mixture over each cherry
and spread to cover cherry.
Bake in preheated oven for 10 minutes.
They do get stale fast, so I freeze them.
Don't hesitate to make these. They're wonderful!
Ingredients:
1/2 cup butter
1 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 (10 ounce) jar maraschino cherries
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F.
Beat the butter and sugar together in a bowl.
Add egg and vanilla and beat well.
Add the flour, cocoa powder, salt, baking soda,
and baking powder and stir until smooth.
Roll the mixture into 1-inch balls.
Place on ungreased cookie sheet.
Press center of each ball with thumb.
Drain cherries and reserve juice.
Place a cherry in indentation of each cookie ball.
In a saucepan, heat condensed milk and chocolate chips
until chips are melted. Stir in 4 teaspoons of cherry juice.
Spoon about 1 teaspoon of mixture over each cherry
and spread to cover cherry.
Bake in preheated oven for 10 minutes.
Chocolate Lovers Favorite Cake
This easy recipe is a chocoholic's dream come true.
It's incredibly delicious and very chocolaty.
Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F.
Grease a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix.
Make a well in the center and pour in sour cream,
melted butter, eggs and almond extract.
Beat on low speed until blended. Scrape bowl,
and beat 4 minutes on medium speed.
Blend in chocolate chips.
Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes.
Let cool in pan for 10 minutes,
then turn out onto a wire rack and cool completely.
It's incredibly delicious and very chocolaty.
Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F.
Grease a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix.
Make a well in the center and pour in sour cream,
melted butter, eggs and almond extract.
Beat on low speed until blended. Scrape bowl,
and beat 4 minutes on medium speed.
Blend in chocolate chips.
Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes.
Let cool in pan for 10 minutes,
then turn out onto a wire rack and cool completely.
Creamy Chocolate Fudge
Absolutely incredible fudge!
It is perfectly smooth, creamy, chocolately.
Putting the marshmallow creme in the microwave
for about 15 seconds before adding it to the pan;
make it come out of the jar much easier.
Ingredients:
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1 tablespoon butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Directions:
Line an 8x8 inch pan with aluminum foil.
Set aside.
In a large saucepan over medium heat,
combine marshmallow cream, sugar,
evaporated milk, butter and salt.
Bring to a full boil,
and cook for 7 minutes, stirring constantly.
Remove from heat and pour in semisweet
chocolate chips and milk chocolate chips.
Stir until chocolate is melted and mixture is smooth.
Stir in nuts and vanilla. Pour into prepared pan.
Chill in refrigerator for 2 hours, or until firm.
It is perfectly smooth, creamy, chocolately.
Putting the marshmallow creme in the microwave
for about 15 seconds before adding it to the pan;
make it come out of the jar much easier.
Ingredients:
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1 tablespoon butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Directions:
Line an 8x8 inch pan with aluminum foil.
Set aside.
In a large saucepan over medium heat,
combine marshmallow cream, sugar,
evaporated milk, butter and salt.
Bring to a full boil,
and cook for 7 minutes, stirring constantly.
Remove from heat and pour in semisweet
chocolate chips and milk chocolate chips.
Stir until chocolate is melted and mixture is smooth.
Stir in nuts and vanilla. Pour into prepared pan.
Chill in refrigerator for 2 hours, or until firm.
Tuesday, March 30, 2010
Easy Baked Pork and Beans
Until I made up this recipe I never knew
that caned pork and baked beans
could ever be this tasty good.
This is a good baked bean recipe!
Ingedients:
8 slices smoked bacon, halved
1 medium red onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup spicy barbecue sauce
1/4 cup light brown sugar
1/4 cup apple cider vinegar
2 teaspoons dry mustard
Directions:
Preheat oven to 325 degrees F.
Fry bacon in skillet until bacon has partially cooked
and released about 1/4 cup drippings.
Remove bacon from pan and drain on paper towels.
Add onions and peppers to drippings in pan
and sauté until tender, about 5 minutes.
Add beans and remaining ingredients bring to a simmer.
Pour flavored beans into a greased 13-by 9-inch ovenproof pan.
Top with bacon, then bake until beans are bubbly
and sauce is the consistency of pancake syrup, about 2 hours.
Let stand to thicken slightly and serve.
that caned pork and baked beans
could ever be this tasty good.
This is a good baked bean recipe!
Ingedients:
8 slices smoked bacon, halved
1 medium red onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup spicy barbecue sauce
1/4 cup light brown sugar
1/4 cup apple cider vinegar
2 teaspoons dry mustard
Directions:
Preheat oven to 325 degrees F.
Fry bacon in skillet until bacon has partially cooked
and released about 1/4 cup drippings.
Remove bacon from pan and drain on paper towels.
Add onions and peppers to drippings in pan
and sauté until tender, about 5 minutes.
Add beans and remaining ingredients bring to a simmer.
Pour flavored beans into a greased 13-by 9-inch ovenproof pan.
Top with bacon, then bake until beans are bubbly
and sauce is the consistency of pancake syrup, about 2 hours.
Let stand to thicken slightly and serve.
Boboli Pizza Crust and
Sargento String Cheese Pizza
Everytime I make these pizzas everyone goes nutso.
Eating every slice, even fighting over the last piece!
You start with a store bought pizza crust and finish
with a kalidiscope of great tasting fresh string cheeses.
This is a good one!
Ingredients:
4 Bobali pre-made pizza crusts
4 tablespoons roasted garlic
4 different packages Sargento string cheese
2 packages frozen spinach,thawed,water squeezed out.
2 jars Bertolli pasta sauce
Directions:
Preheat oven to 500 degrees F.
Rub fresh garlic all over pizza crust.
Spread pasta sauce on pizza crust.
Arrange spinach on top.
Then arrange String cheeses alternating flavors
in a big circle around the entire pizza.
Bake until cheese melts and pizza is crispy.
Eating every slice, even fighting over the last piece!
You start with a store bought pizza crust and finish
with a kalidiscope of great tasting fresh string cheeses.
This is a good one!
Ingredients:
4 Bobali pre-made pizza crusts
4 tablespoons roasted garlic
4 different packages Sargento string cheese
2 packages frozen spinach,thawed,water squeezed out.
2 jars Bertolli pasta sauce
Directions:
Preheat oven to 500 degrees F.
Rub fresh garlic all over pizza crust.
Spread pasta sauce on pizza crust.
Arrange spinach on top.
Then arrange String cheeses alternating flavors
in a big circle around the entire pizza.
Bake until cheese melts and pizza is crispy.
Easiest Easter Decorated
Super Sugar Cookies
These are great to make with the kids.
Cookies decorated in bright colors.
Can be made days ahead of Easter day.
Ingredients:
1 or 2 refrigerated sugar cookie dough
4 cups icing sugar
1/4 cup butter, softened
1 teaspoon vanilla
1 teaspoon salt
1/4 cup milk
food coloring
Directions:
Bake cookies as per package directions.
Get the kids an glaze the cooled cookies by
beating all ingredients in a mixing bowl
together until well blended.
For a thicker glaze, add more icing sugar.
Dip cookies in sugar glaze.
Cookies decorated in bright colors.
Can be made days ahead of Easter day.
Ingredients:
1 or 2 refrigerated sugar cookie dough
4 cups icing sugar
1/4 cup butter, softened
1 teaspoon vanilla
1 teaspoon salt
1/4 cup milk
food coloring
Directions:
Bake cookies as per package directions.
Get the kids an glaze the cooled cookies by
beating all ingredients in a mixing bowl
together until well blended.
For a thicker glaze, add more icing sugar.
Dip cookies in sugar glaze.
Marinated and Refrigerated
Fresh Cucumber Salad
This is a really good cucumber salad,
made with fresh cucumbers, sweet onion slices,
sliced carrots, and celery.
Ingredients:
3 medium cucumbers, thinly sliced
1 medium red onion, sliced and separated into rings
1 cup thinly sliced carrots
1/2 cup sliced celery
2 to 4 tablespoons chopped red bell pepper
1 cup vinegar
1/4 cup vegetable oil
1/4 cup sugar
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon pepper
leaf lettuce
Directions:
Combine cucumbers, onion, carrots, celery,
and red bell pepper in a large bowl.
In a separate bowl,
mix remaining ingredients except lettuce.
Pour over vegetables and toss lightly.
Cover and chill 8 to 10 hours.
Drain and serve in a lettuce-lined bowl.
made with fresh cucumbers, sweet onion slices,
sliced carrots, and celery.
Ingredients:
3 medium cucumbers, thinly sliced
1 medium red onion, sliced and separated into rings
1 cup thinly sliced carrots
1/2 cup sliced celery
2 to 4 tablespoons chopped red bell pepper
1 cup vinegar
1/4 cup vegetable oil
1/4 cup sugar
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon pepper
leaf lettuce
Directions:
Combine cucumbers, onion, carrots, celery,
and red bell pepper in a large bowl.
In a separate bowl,
mix remaining ingredients except lettuce.
Pour over vegetables and toss lightly.
Cover and chill 8 to 10 hours.
Drain and serve in a lettuce-lined bowl.
Clam Dip in a Bread Bowl
I used to eat more clam dip than I do today,
here is one of my tasty clam dip recipes.
Clam dip is baked and served in an edible
crusty bread bowl for an elegant appetizer.
The bread bowl in this recipe is the best part,
since it usually ends up crunchy on the outside,
but soaked with that great dip on the inside.
Use this idea with any baked cheese dip.
Ingredients:
1/2 cup butter
2 cans (6-1/2 ounces) of minced clams with juice
2 tablespoons fresh lemon juice
1/2 cup bread crumbs
1/2 cup Parmesan cheese
6 cloves of garlic (more or less to taste)
1 small red onion diced (more or less to taste)
Dash of Worcestershire
Dash of Tabasco Hot sauce
1 (6-inch) round loaf of crusty bread, sourdough works well
Additional crusty bread pieces for dipping
Chopped parsley for garnish
Directions:
Preheat oven to 350 degrees F.
Slice top from the round of bread and reserve.
Using a serrated knife, carefully cut
chunks out the center of the bread,
leaving 1 inch of bread around the interior,
to form a bowl for the clam dip.
Reserve bread chunk innards and lid to use as dippers.
Mix butter, clams, bread crumbs, Parmesan cheese,
garlic, onion, Worcestershire, lemon juice,
and Tabasco sauces together until combined.
Pour clam mixture into bread bowl.
Place bread bowl on a baking sheet.
Bake uncovered for 30 to 40 minutes.
Let rest for 15 minutes,
then sprinkle with chopped parsley and serve warm.
here is one of my tasty clam dip recipes.
Clam dip is baked and served in an edible
crusty bread bowl for an elegant appetizer.
The bread bowl in this recipe is the best part,
since it usually ends up crunchy on the outside,
but soaked with that great dip on the inside.
Use this idea with any baked cheese dip.
Ingredients:
1/2 cup butter
2 cans (6-1/2 ounces) of minced clams with juice
2 tablespoons fresh lemon juice
1/2 cup bread crumbs
1/2 cup Parmesan cheese
6 cloves of garlic (more or less to taste)
1 small red onion diced (more or less to taste)
Dash of Worcestershire
Dash of Tabasco Hot sauce
1 (6-inch) round loaf of crusty bread, sourdough works well
Additional crusty bread pieces for dipping
Chopped parsley for garnish
Directions:
Preheat oven to 350 degrees F.
Slice top from the round of bread and reserve.
Using a serrated knife, carefully cut
chunks out the center of the bread,
leaving 1 inch of bread around the interior,
to form a bowl for the clam dip.
Reserve bread chunk innards and lid to use as dippers.
Mix butter, clams, bread crumbs, Parmesan cheese,
garlic, onion, Worcestershire, lemon juice,
and Tabasco sauces together until combined.
Pour clam mixture into bread bowl.
Place bread bowl on a baking sheet.
Bake uncovered for 30 to 40 minutes.
Let rest for 15 minutes,
then sprinkle with chopped parsley and serve warm.
Beer and Clam Appetizers
Beer and clams go together well
in this finger food appetizer.
This recipe reminds me of New year's Eve.
Ingredients:
1 stick butter, at room temperature
1/2 cup fine bread crumbs
1/4 cup beer (clam juice may be substituted)
1 small sweet onion, minced
4 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon basil
1/2 teaspoon dried oregano
1/2 teaspoon rosemary
1/8 teaspoon ground red pepper
Salt and freshly ground pepper to taste
4 small (6-1/2 ounces) cans minced clams, drained (juice reserved)
36 toasted rye and pumpernickle bread slices
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 375 degrees F.
Line baking sheets with parchment or lightly grease.
Combine butter, bread crumbs, beer, sweet onion,
garlic, parsley, basil, oregano, and rosemary.
Add salt and pepper to taste, and mix thoroughly.
Stir in clams. Add additional clam juice
if mixture appears too dry.
Spread clam mixture on toasted bread slices.
Bake for 10 minutes.
Remove from oven and sprinkle with Parmesan cheese.
Increase oven heat to broil.
Return clam rounds to oven and broil until golden.
Serve hot.
in this finger food appetizer.
This recipe reminds me of New year's Eve.
Ingredients:
1 stick butter, at room temperature
1/2 cup fine bread crumbs
1/4 cup beer (clam juice may be substituted)
1 small sweet onion, minced
4 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon basil
1/2 teaspoon dried oregano
1/2 teaspoon rosemary
1/8 teaspoon ground red pepper
Salt and freshly ground pepper to taste
4 small (6-1/2 ounces) cans minced clams, drained (juice reserved)
36 toasted rye and pumpernickle bread slices
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 375 degrees F.
Line baking sheets with parchment or lightly grease.
Combine butter, bread crumbs, beer, sweet onion,
garlic, parsley, basil, oregano, and rosemary.
Add salt and pepper to taste, and mix thoroughly.
Stir in clams. Add additional clam juice
if mixture appears too dry.
Spread clam mixture on toasted bread slices.
Bake for 10 minutes.
Remove from oven and sprinkle with Parmesan cheese.
Increase oven heat to broil.
Return clam rounds to oven and broil until golden.
Serve hot.
Baked Coconut Rice Pudding
I made this recipe to put an Asian twist
on an American favorite dish, baked rice pudding.
Make sure you shake canned coconut milk vigorously.
If you don't, there'll be a weird gelatinous layer on top
and thin liquid below and it's murder to get it to smooth out.
This dish does continue to thicken as it stands,
so have milk on hand to stir in if too thick.
Ingredients:
scant 1/2 c. glutinous rice or pudding rice
1 14 oz. can coconut milk
2 c. milk
1 tsp. lime zest
1/4 c. sugar
2 Tbsp. butter
Directions:
Preheat oven to 350 degrees F.
Grease a 2 quart baking dish with cover.
Combine coconut milk, rice, milk, lime zest, and sugar.
Add to the baking dish.
Cut butter into small pieces and add to dish.
Bake for 1 1/2 to 2 hours,
or until most of the milk has been absorbed.
on an American favorite dish, baked rice pudding.
Make sure you shake canned coconut milk vigorously.
If you don't, there'll be a weird gelatinous layer on top
and thin liquid below and it's murder to get it to smooth out.
This dish does continue to thicken as it stands,
so have milk on hand to stir in if too thick.
Ingredients:
scant 1/2 c. glutinous rice or pudding rice
1 14 oz. can coconut milk
2 c. milk
1 tsp. lime zest
1/4 c. sugar
2 Tbsp. butter
Directions:
Preheat oven to 350 degrees F.
Grease a 2 quart baking dish with cover.
Combine coconut milk, rice, milk, lime zest, and sugar.
Add to the baking dish.
Cut butter into small pieces and add to dish.
Bake for 1 1/2 to 2 hours,
or until most of the milk has been absorbed.
Coconut Milk Basmati Rice
Making coconut rice is really simple and
it really requires little preparation time.
You can use any type of rice you like
I like to use Basmati rice for this dish.
For light and fluffy coconut rice,
be sure to rinse the rice first
to cut down on the starch so that the
flavor of the coconut can come through nicely.
Ingredients:
1 cup basmati rice
1 tablespoon olive oil
1/8 teaspoon salt
1 pinch saffron (about 5-6 threads)
1 cup chicken broth
3/4 cup coconut milk
Directions:
In a pot that has a tight-fitting lid,
over high heat, add the rice,
olive oil, salt, and saffron.
Stirring with a wooden spoon,
heat for 2-3 minutes until a few
rice grains begin to brown on the edges.
Add the chicken broth and coconut milk to the hot pan.
Stir to loosen any rice on the bottom or sides
of the pot and reduce the heat to low.
Put on the lid and cook for 13 minutes.
When 13 minutes are up,
turn off the heat and let the
covered rice sit for 5 minutes.
Fluff with a fork before serving.
it really requires little preparation time.
You can use any type of rice you like
I like to use Basmati rice for this dish.
For light and fluffy coconut rice,
be sure to rinse the rice first
to cut down on the starch so that the
flavor of the coconut can come through nicely.
Ingredients:
1 cup basmati rice
1 tablespoon olive oil
1/8 teaspoon salt
1 pinch saffron (about 5-6 threads)
1 cup chicken broth
3/4 cup coconut milk
Directions:
In a pot that has a tight-fitting lid,
over high heat, add the rice,
olive oil, salt, and saffron.
Stirring with a wooden spoon,
heat for 2-3 minutes until a few
rice grains begin to brown on the edges.
Add the chicken broth and coconut milk to the hot pan.
Stir to loosen any rice on the bottom or sides
of the pot and reduce the heat to low.
Put on the lid and cook for 13 minutes.
When 13 minutes are up,
turn off the heat and let the
covered rice sit for 5 minutes.
Fluff with a fork before serving.
Decadent Chocolate Souffles
This is where heaven meets earth!
A traditional recipe enhanced with the
rich flavor of sweet dark chocolate,
making it a truly decadent dessert.
Ingredients
1 tablespoon butter, softened
2 tablespoons granulated sugar
8 oz. Dark Chocolate Baking Bar,broken into small sections
1/4 cup butter, softened
5 large eggs, separated, at room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cream of tarter
1/4 cup granulated sugar
Directions:
Preheat oven to 375 degrees F.
Grease six 6-ounce soufflé dishes or ramekins with 1 tablespoon butter. Coat bottom and sides with 2 tablespoons sugar; dump out any excess.
Microwave small chocolate pieces and 1/4 cup butter in large,
uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute
stirring just until smooth; cool to room temperature.
Wisk egg yolks, one at a time, into chocolate mixture.
Whisk in vanilla extract and salt.
Beat egg whites in large mixer bowl until soft peaks form.
Beat in cream of tartar. Gradually beat in 1/4 cup
granulated sugar until stiff peaks form.
Fold 1/2 cup egg white mixture into chocolate mixture to lighten.
Fold in remaining egg white mixture gently but thoroughtly.
Divide batter among prepared ramekins.
Smooth tops and clean excess batter from rims.
Place on baking sheet and bake for 15 to 17 minutes or
until puffed and center still moves slightly. Serve immediately.
A traditional recipe enhanced with the
rich flavor of sweet dark chocolate,
making it a truly decadent dessert.
Ingredients
1 tablespoon butter, softened
2 tablespoons granulated sugar
8 oz. Dark Chocolate Baking Bar,broken into small sections
1/4 cup butter, softened
5 large eggs, separated, at room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cream of tarter
1/4 cup granulated sugar
Directions:
Preheat oven to 375 degrees F.
Grease six 6-ounce soufflé dishes or ramekins with 1 tablespoon butter. Coat bottom and sides with 2 tablespoons sugar; dump out any excess.
Microwave small chocolate pieces and 1/4 cup butter in large,
uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute
stirring just until smooth; cool to room temperature.
Wisk egg yolks, one at a time, into chocolate mixture.
Whisk in vanilla extract and salt.
Beat egg whites in large mixer bowl until soft peaks form.
Beat in cream of tartar. Gradually beat in 1/4 cup
granulated sugar until stiff peaks form.
Fold 1/2 cup egg white mixture into chocolate mixture to lighten.
Fold in remaining egg white mixture gently but thoroughtly.
Divide batter among prepared ramekins.
Smooth tops and clean excess batter from rims.
Place on baking sheet and bake for 15 to 17 minutes or
until puffed and center still moves slightly. Serve immediately.
Cabbage Salad with
Bacon and Bleu Cheese
A warm, wintery salad with savory flavors
that entice and win over even those people
who think that they don't like cabbage.
You can use any favorite blue cheese.
Ingredients:
6 tablespoons rendered bacon fat
2 slices bacon, cut into 2-inch pieces
1 garlic clove, chopped
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 head Savoy cabbage, sliced
1/2 head radicchio, thinly sliced
7 ounces blue cheese, crumbled
croutons
Directions:
Heat a very large frying pan and
add the bacon and garlic to pan and
fry it gently for 1 minute.
Remove from the heat and
carefully add the wine vinegar.
Scrape the bottom of the pan
to loosen any caramelized juices.
Add the cabbage all at once.
Cook, stirring, for about 1-1/2 minutes,
or until the cabbage has wilted.
To serve, add the radicchio, bacon, cheese,
and croutons to the warm cabbage and toss
with the dressing of wine vinegar and juices.
that entice and win over even those people
who think that they don't like cabbage.
You can use any favorite blue cheese.
Ingredients:
6 tablespoons rendered bacon fat
2 slices bacon, cut into 2-inch pieces
1 garlic clove, chopped
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 head Savoy cabbage, sliced
1/2 head radicchio, thinly sliced
7 ounces blue cheese, crumbled
croutons
Directions:
Heat a very large frying pan and
add the bacon and garlic to pan and
fry it gently for 1 minute.
Remove from the heat and
carefully add the wine vinegar.
Scrape the bottom of the pan
to loosen any caramelized juices.
Add the cabbage all at once.
Cook, stirring, for about 1-1/2 minutes,
or until the cabbage has wilted.
To serve, add the radicchio, bacon, cheese,
and croutons to the warm cabbage and toss
with the dressing of wine vinegar and juices.
Homemade Salmon Mayonnaise
Salmon mayonnaise has been served in Irish
country houses and restaurants for generations.
Although it keeps well in the refrigerator,
I serve it freshly made at room temperature.
This recipe looks long and difficult but if
you read it through it's really not.
Ingredients:
For the poaching liquid:
2/3 cup dry white wine
1 tablespoon vinegar
1-1/4 cups water
6 peppercorns
1 fresh parsley sprig
2 teaspoons salt
1 pound fresh salmon fillet, skinned
5 tablespoons mayonnaise
2 teaspoons Dijon mustard
1-1/2 teaspoons finely chopped gherkins
1-1/2 teaspoons chopped capers
1-1/2 teaspoons chopped fresh dill
1-1/2 teaspoons snipped fresh chives
Directions:
Combine the ingredients for the poaching liquid
in a small pan and bring to a boil.
Meanwhile, check the salmon for bones.
Cut off any brown flesh and cut into 6 to 8 cubes.
Add the salmon to the poaching liquid and simmer for 3 minutes.
Remove the pan from the heat and allow to cool.
Using a slotted spoon, remove the salmon from the pan
and place in a medium-sized bowl,
keeping the flakes large and generously sized.
Fold in the remaining ingredients,
garnish with salad leaves and dill,
and serve at room temperature.
country houses and restaurants for generations.
Although it keeps well in the refrigerator,
I serve it freshly made at room temperature.
This recipe looks long and difficult but if
you read it through it's really not.
Ingredients:
For the poaching liquid:
2/3 cup dry white wine
1 tablespoon vinegar
1-1/4 cups water
6 peppercorns
1 fresh parsley sprig
2 teaspoons salt
1 pound fresh salmon fillet, skinned
5 tablespoons mayonnaise
2 teaspoons Dijon mustard
1-1/2 teaspoons finely chopped gherkins
1-1/2 teaspoons chopped capers
1-1/2 teaspoons chopped fresh dill
1-1/2 teaspoons snipped fresh chives
Directions:
Combine the ingredients for the poaching liquid
in a small pan and bring to a boil.
Meanwhile, check the salmon for bones.
Cut off any brown flesh and cut into 6 to 8 cubes.
Add the salmon to the poaching liquid and simmer for 3 minutes.
Remove the pan from the heat and allow to cool.
Using a slotted spoon, remove the salmon from the pan
and place in a medium-sized bowl,
keeping the flakes large and generously sized.
Fold in the remaining ingredients,
garnish with salad leaves and dill,
and serve at room temperature.
Toasted Rice Soup
with Parmesan Spinach
Rice soup is a comfort food.
Toasting the rice makes this
plain soup taste fantastic.
I made this recipe including
some spinach, it's a good one!
Ingredients:
1 cup long-grain white rice
2 cups chopped fresh spinach leaves
2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon cayenne
6 cups vegetable stock or canned broth
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest
Directions:
Preheat oven to 350 degrees F.
Place rice in a shallow baking pan and toast,
stirring occasionally, until golden brown, 8 to 10 minutes.
In a large soup pot, heat olive oil over medium-high heat.
Add onion and cook, stirring frequently,
until golden, about 5 minutes.
Stir in garlic, salt, nutmeg, cayenne,
vegetable stock, and rice and bring to a boil.
Reduce heat to low, cover,
and simmer until rice is tender, about 12 minutes.
Stir in spinach, Parmesan cheese, and lemon zest,
simmer until spinach is wilted, about 3 minutes longer, and serve.
Toasting the rice makes this
plain soup taste fantastic.
I made this recipe including
some spinach, it's a good one!
Ingredients:
1 cup long-grain white rice
2 cups chopped fresh spinach leaves
2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon cayenne
6 cups vegetable stock or canned broth
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest
Directions:
Preheat oven to 350 degrees F.
Place rice in a shallow baking pan and toast,
stirring occasionally, until golden brown, 8 to 10 minutes.
In a large soup pot, heat olive oil over medium-high heat.
Add onion and cook, stirring frequently,
until golden, about 5 minutes.
Stir in garlic, salt, nutmeg, cayenne,
vegetable stock, and rice and bring to a boil.
Reduce heat to low, cover,
and simmer until rice is tender, about 12 minutes.
Stir in spinach, Parmesan cheese, and lemon zest,
simmer until spinach is wilted, about 3 minutes longer, and serve.
Italian Easter Rice Cake
Torta di Riso
A dessert made for special occasions like Easter.
There are many versions of this cake in Italy,
but this fine recipe using Basmati remains my favorite.
Ingredients:
5 tablespoons butter
1/4 cup fine bread crumbs, toasted
1/4 cup raisins
2 tablespoons sweet Marsala wine
2 cups milk
2 cups water
1/2 cup sugar
Grated zest of 1 lemon
1/8 teaspoon salt
1 cup arborio rice
2 large eggs, separated
1 tablespoon vanilla extract
1/4 cup diced candied citron
Directions:
Grease a 6-cup glass or ceramic mold with 1 tablespoon of the butter.
Coat the mold with the bread crumbs, shaking out the excess.
Refrigerate until ready to fill.
In a small bowl, soak the raisins in the Marsala for 30 minutes.
In a 1 1/2-quart saucepan, combine the milk,
water, sugar, lemon zest, and salt.
Bring the mixture to a boil, add the rice,
and cook slowly until all the liquid is absorbed, about 12 to 15 minutes.
Preheat the oven to 350 degrees F.
Transfer the rice to a bowl and cool to warm,
then mix in the egg yolks, vanilla,
remaining butter, citron, and raisins with Marsala.
In a separate bowl, with an electric beater,
beat the egg whites until stiff.
Fold the egg whites into the rice mixture.
Spread the rice evenly in the prepared mold and bake for
35 to 40 minutes, or until a knife inserted in the middle comes out clean.
Let the mold cool completely.
Place a serving plate larger than the mold on top,
invert, and release onto the plate. Cut into wedges to serve.
There are many versions of this cake in Italy,
but this fine recipe using Basmati remains my favorite.
Ingredients:
5 tablespoons butter
1/4 cup fine bread crumbs, toasted
1/4 cup raisins
2 tablespoons sweet Marsala wine
2 cups milk
2 cups water
1/2 cup sugar
Grated zest of 1 lemon
1/8 teaspoon salt
1 cup arborio rice
2 large eggs, separated
1 tablespoon vanilla extract
1/4 cup diced candied citron
Directions:
Grease a 6-cup glass or ceramic mold with 1 tablespoon of the butter.
Coat the mold with the bread crumbs, shaking out the excess.
Refrigerate until ready to fill.
In a small bowl, soak the raisins in the Marsala for 30 minutes.
In a 1 1/2-quart saucepan, combine the milk,
water, sugar, lemon zest, and salt.
Bring the mixture to a boil, add the rice,
and cook slowly until all the liquid is absorbed, about 12 to 15 minutes.
Preheat the oven to 350 degrees F.
Transfer the rice to a bowl and cool to warm,
then mix in the egg yolks, vanilla,
remaining butter, citron, and raisins with Marsala.
In a separate bowl, with an electric beater,
beat the egg whites until stiff.
Fold the egg whites into the rice mixture.
Spread the rice evenly in the prepared mold and bake for
35 to 40 minutes, or until a knife inserted in the middle comes out clean.
Let the mold cool completely.
Place a serving plate larger than the mold on top,
invert, and release onto the plate. Cut into wedges to serve.
Biga Bread Dough Starter
A biga, or starter, adds flavor and
extra leavening power to bread dough.
This is the ONLY way to make bread.
Ingredients:
3/4 teaspoon active dry yeast
1/2 cup warm water
3 1/2 cups unbleached bread flour
1 1/4 cups cold water
Directions:
Place the warm water in a small bowl,
and sprinkle the yeast over the top.
Let stand until yeast has dissolved
and is foamy, about 15 minutes.
Measure flour into a large bowl.
Make a well in the center,
and pour in the yeast mixture and cold water.
Use a sturdy spoon to mix it together
until sticky and difficult to stir,
but nevertheless thoroughly combined.
Cover and allow to ferment for 24 hours
in the refrigerator before using.
Store in the refrigerator for up to 2 weeks.
extra leavening power to bread dough.
This is the ONLY way to make bread.
Ingredients:
3/4 teaspoon active dry yeast
1/2 cup warm water
3 1/2 cups unbleached bread flour
1 1/4 cups cold water
Directions:
Place the warm water in a small bowl,
and sprinkle the yeast over the top.
Let stand until yeast has dissolved
and is foamy, about 15 minutes.
Measure flour into a large bowl.
Make a well in the center,
and pour in the yeast mixture and cold water.
Use a sturdy spoon to mix it together
until sticky and difficult to stir,
but nevertheless thoroughly combined.
Cover and allow to ferment for 24 hours
in the refrigerator before using.
Store in the refrigerator for up to 2 weeks.
French Canadian
Buckwheat Ployes
A traditional Acadian/Breton recipe.
Eaten wrapped around sweet or savory
foods or as a bread with meals.
Ingredients:
2 cups buckwheat flour
1 cup white flour
3 teaspoons baking powder
1 teaspoon salt
2 cups cold water
1 cup boiling water
Directions:
Mix dry ingredients.
Add 2 cups cold water to the dry ingredients and mix well.
Let stand 5 minutes.
Add 1 cup boiling water and mix vigorously.
If batter looks too thick, add a little bit of cold water.
Pour batter as you would a pancake in skillet.
Let the ploye cook, you will see little holes come up everywhere,
When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook.
Eaten wrapped around sweet or savory
foods or as a bread with meals.
Ingredients:
2 cups buckwheat flour
1 cup white flour
3 teaspoons baking powder
1 teaspoon salt
2 cups cold water
1 cup boiling water
Directions:
Mix dry ingredients.
Add 2 cups cold water to the dry ingredients and mix well.
Let stand 5 minutes.
Add 1 cup boiling water and mix vigorously.
If batter looks too thick, add a little bit of cold water.
Pour batter as you would a pancake in skillet.
Let the ploye cook, you will see little holes come up everywhere,
When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook.
Avacado and Ham
Open Faced Sandwich
You could easily turn this recipe into a salad.
Use a really ripe avacado and good deli ham.
And also use the best Italian bread ever.
Ingredients:
Good quality Pugliese bread
1/ 2 sliced avocado
wafer-thin ham
vine ripe tomato
sprig of basil
1/4 teaspoon balsamic vinegar
salt and pepper to taste
Directions:
Mash the avocado, slap it on some thinly sliced bread.
Top with a slice of ham, slice of tomato, balsamic.
Garnish with a sprig of basil, salt and pepper.
3.Serve as an open sandwich....
Use a really ripe avacado and good deli ham.
And also use the best Italian bread ever.
Ingredients:
Good quality Pugliese bread
1/ 2 sliced avocado
wafer-thin ham
vine ripe tomato
sprig of basil
1/4 teaspoon balsamic vinegar
salt and pepper to taste
Directions:
Mash the avocado, slap it on some thinly sliced bread.
Top with a slice of ham, slice of tomato, balsamic.
Garnish with a sprig of basil, salt and pepper.
3.Serve as an open sandwich....
Pineapple Cream Cheese
Deli Ham Sandwich
The secret to this sandwich is in using brown bread.
Pumpernickle works good and compliments the cheese.
This is a creamy and tasty good sandwich.
Ingredients:
3/4 cup of crushed pineapple, drained well
2 (3oz.) packages of cream cheese softened
1 tsp of curry powder
12 slices Brown Bread or Pumpernickle
6 slices of deli ham, thin
6 bibb or boston lettuce leaves
Directions:
Combine pineapple, curry and cream cheese.
Spread 1/4 cup of filling on each of six slices of bread.
Top with ham and lettuce leaf.
Cover with remaining bread.
Pumpernickle works good and compliments the cheese.
This is a creamy and tasty good sandwich.
Ingredients:
3/4 cup of crushed pineapple, drained well
2 (3oz.) packages of cream cheese softened
1 tsp of curry powder
12 slices Brown Bread or Pumpernickle
6 slices of deli ham, thin
6 bibb or boston lettuce leaves
Directions:
Combine pineapple, curry and cream cheese.
Spread 1/4 cup of filling on each of six slices of bread.
Top with ham and lettuce leaf.
Cover with remaining bread.
Potato Salad and
Egg Whites Sandwich
I should call this a Thankgiving Day Leftovers sandwich.
I make this sandwich using potato salad from a deli.
You can even add a few crisp potato chips into it.
Ingredients:
6 slices bread
butter
1 lb thin sliced deli turkey breast
1 lb deli potato salad
4 egg whites
1/2 tsp salt
1 heaping tbs Dijon Mustard
Directions:
Preheat oven to 450 degrees F.
Butter bread on one side and place
buttered side down on baking sheet.
Distribute sliced turkey on the bread.
Then mound each with some of the potato salad.
Beat whites with the salt till stiff and fold in mustard.
Top the sandwich with the egg whites.
Bake watching carefully till browned and serve.
I make this sandwich using potato salad from a deli.
You can even add a few crisp potato chips into it.
Ingredients:
6 slices bread
butter
1 lb thin sliced deli turkey breast
1 lb deli potato salad
4 egg whites
1/2 tsp salt
1 heaping tbs Dijon Mustard
Directions:
Preheat oven to 450 degrees F.
Butter bread on one side and place
buttered side down on baking sheet.
Distribute sliced turkey on the bread.
Then mound each with some of the potato salad.
Beat whites with the salt till stiff and fold in mustard.
Top the sandwich with the egg whites.
Bake watching carefully till browned and serve.
Homemade Japanese Ponzu Sauce
Ponzu basically means various citrus juice.
The sour sauce is often called ponzu shoyu
or ponzu sauce. Ponzu sauce can be used
for dipping shabu shabu, mizutaki, and so on.
Ingredients:
1/3 cup soy sauce
1/4 cup lemon juice
1 Tbsp rice vinegar
1/3 cup dashi
Directions:
Prepare dashi stock.
Mix soy sauce, lemon juice,
vinegar, and dashi in a bowl.
Makes 1 cup.
The sour sauce is often called ponzu shoyu
or ponzu sauce. Ponzu sauce can be used
for dipping shabu shabu, mizutaki, and so on.
Ingredients:
1/3 cup soy sauce
1/4 cup lemon juice
1 Tbsp rice vinegar
1/3 cup dashi
Directions:
Prepare dashi stock.
Mix soy sauce, lemon juice,
vinegar, and dashi in a bowl.
Makes 1 cup.
Hot Ham and Cheese Sandwich
Easy and wonderful Hot Ham and Cheese.
The slaw makes it even more special.
This is a really good sandwich.
Ingredients:
1/2 Lb Deli Ham, sliced medium
1/2 Lb Swiss Cheese, sliced thick
1/2 lb Cole Slaw..Homemade or Deli
Sourdough Bread
Butter
Mayo
Mustard
Pickles on the side
Directions:
Lightly Butter four sides of the bread.
Add Mayo/mustard to two of them.
Add coleslaw on two bottom slices.
Add Folded Ham on each.
Add Swiss Cheese on each.
Broil for just a few minutes in oven till cheese melts.
Add thin pickles on each, then top with remaining bread
The slaw makes it even more special.
This is a really good sandwich.
Ingredients:
1/2 Lb Deli Ham, sliced medium
1/2 Lb Swiss Cheese, sliced thick
1/2 lb Cole Slaw..Homemade or Deli
Sourdough Bread
Butter
Mayo
Mustard
Pickles on the side
Directions:
Lightly Butter four sides of the bread.
Add Mayo/mustard to two of them.
Add coleslaw on two bottom slices.
Add Folded Ham on each.
Add Swiss Cheese on each.
Broil for just a few minutes in oven till cheese melts.
Add thin pickles on each, then top with remaining bread
Chicken or Turkey Taco Salad
In this recipe I cook the chicken,
but leftover chicken works here too.
You can substitute ground beef for the ground turkey.
Or make a vegetarian salad, leave out the meat
and add your favorite canned beans, drained.
Ingredients:
4 tablespoons olive oil
1 small onion, diced
1 pound ground turkey
1 small zucchini, diced
1 red bell pepper, ribs and seeds removed, diced
1 1/2 cups prepared green salsa
Coarse salt and ground pepper
2 heads Boston lettuce, leaves separated
1 1/2 cups crushed tortilla chips
1 cup small cherry tomatoes, halved
1 cup (about 4 ounces) shredded cheddar cheese
Directions:
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add onion, and cook, stirring often, until translucent, 5 to 7 minutes. Add chicken or turkey; cook, stirring often,
until starting to brown, 5 to 7 minutes.
Add zucchini, bell pepper, and 1 cup salsa;
cook until vegetables are crisp-tender, 5 to 6 minutes.
Season with salt and ground pepper.
Transfer to a plate, and let cool.
In a large bowl, toss lettuce with tortilla chips,
tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil.
Transfer to serving plates, and top with meat mixture and cheese.
but leftover chicken works here too.
You can substitute ground beef for the ground turkey.
Or make a vegetarian salad, leave out the meat
and add your favorite canned beans, drained.
Ingredients:
4 tablespoons olive oil
1 small onion, diced
1 pound ground turkey
1 small zucchini, diced
1 red bell pepper, ribs and seeds removed, diced
1 1/2 cups prepared green salsa
Coarse salt and ground pepper
2 heads Boston lettuce, leaves separated
1 1/2 cups crushed tortilla chips
1 cup small cherry tomatoes, halved
1 cup (about 4 ounces) shredded cheddar cheese
Directions:
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add onion, and cook, stirring often, until translucent, 5 to 7 minutes. Add chicken or turkey; cook, stirring often,
until starting to brown, 5 to 7 minutes.
Add zucchini, bell pepper, and 1 cup salsa;
cook until vegetables are crisp-tender, 5 to 6 minutes.
Season with salt and ground pepper.
Transfer to a plate, and let cool.
In a large bowl, toss lettuce with tortilla chips,
tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil.
Transfer to serving plates, and top with meat mixture and cheese.
Easy Baked Basmati Rice
Rice baked in the oven is easy and REALLY GOOD!
It comes out perfect every time.
Ingredients:
1 1/2 cups basmati rice basmati
2 tablespoons olive oil
1/2 tsp salt or to taste
2 1/2 cups boiling water
Directions:
Preheat oven to 375 degrees F.
Place rice, olive oil and salt in a covered casserole dish.
Pour boiling water over rice, cover and place in oven.
Bake for 50 minutes.
It comes out perfect every time.
Ingredients:
1 1/2 cups basmati rice basmati
2 tablespoons olive oil
1/2 tsp salt or to taste
2 1/2 cups boiling water
Directions:
Preheat oven to 375 degrees F.
Place rice, olive oil and salt in a covered casserole dish.
Pour boiling water over rice, cover and place in oven.
Bake for 50 minutes.
Baked Braciole with
Sweet Grape Tomatoes
Braciole is traditionally cooked slowly,
simmered in a tangy tomato sauce.
This recipe is a quicker method.
Roasting the beef in high heat
with tiny sweet grape tomatoes.
Ingredients:
1/2 cup Italian-style bread crumbs
1 clove garlic, crushed with press
1/4 cup finely grated Pecorino Romano cheese
1/2 cup packed fresh flat-leaf parsley leaves, finely chopped
1 tablespoon olive oil
1 teaspoon olive oil
Salt to taste
Pepper to taste
1 (1 3/4- to 2-pound) beef flank steak
2 pints grape tomatoes
Directions:
Preheat oven to 475 degrees F.
In small bowl, combine bread crumbs, garlic, Pecorino, parsley,
1 tablespoon oil, and 1/4 teaspoon freshly ground black pepper.
On large sheet of waxed paper, with flat side of meat mallet
or heavy skillet, pound steak to even 1/2-inch thickness. Spread crumb mixture over steak in even layer; press into meat.
Starting at 1 long side, roll steak into long cylinder
(about 2 1/2 inches in diameter) to enclose filling completely.
(Some bread crumbs may spill out.)
With butcher's twine or kitchen string,
tie roll tightly at 1-inch intervals.
Place roll in center of 18 inch by 12 inch jelly-roll pan.
Rub remaining 1 teaspoon oil, 1/4 teaspoon salt,
and 1/4 teaspoon freshly ground black pepper all over steak.
Scatter tomatoes around steak.
Roast 25 to 27 minutes or until temperature on meat thermometer,
inserted into thickest part of roll, reaches 130 degrees F.
Let steak stand in pan 10 minutes to set juices for easier slicing.
Remove and discard twine; cut roll crosswise into 1/2-inch-thick slices. Transfer meat and tomatoes with their juices to serving platter.
simmered in a tangy tomato sauce.
This recipe is a quicker method.
Roasting the beef in high heat
with tiny sweet grape tomatoes.
Ingredients:
1/2 cup Italian-style bread crumbs
1 clove garlic, crushed with press
1/4 cup finely grated Pecorino Romano cheese
1/2 cup packed fresh flat-leaf parsley leaves, finely chopped
1 tablespoon olive oil
1 teaspoon olive oil
Salt to taste
Pepper to taste
1 (1 3/4- to 2-pound) beef flank steak
2 pints grape tomatoes
Directions:
Preheat oven to 475 degrees F.
In small bowl, combine bread crumbs, garlic, Pecorino, parsley,
1 tablespoon oil, and 1/4 teaspoon freshly ground black pepper.
On large sheet of waxed paper, with flat side of meat mallet
or heavy skillet, pound steak to even 1/2-inch thickness. Spread crumb mixture over steak in even layer; press into meat.
Starting at 1 long side, roll steak into long cylinder
(about 2 1/2 inches in diameter) to enclose filling completely.
(Some bread crumbs may spill out.)
With butcher's twine or kitchen string,
tie roll tightly at 1-inch intervals.
Place roll in center of 18 inch by 12 inch jelly-roll pan.
Rub remaining 1 teaspoon oil, 1/4 teaspoon salt,
and 1/4 teaspoon freshly ground black pepper all over steak.
Scatter tomatoes around steak.
Roast 25 to 27 minutes or until temperature on meat thermometer,
inserted into thickest part of roll, reaches 130 degrees F.
Let steak stand in pan 10 minutes to set juices for easier slicing.
Remove and discard twine; cut roll crosswise into 1/2-inch-thick slices. Transfer meat and tomatoes with their juices to serving platter.
Ricotta Cheese Cannoli Pie
Creamy and good I also like to top
this pie with fresh strawberries.
Ingredients:
Crust:
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons cold butter, cut up
1 large egg yolk
2 tablespoons ice water
1 teaspoon vanilla extract
Ricotta Filling:
4 ounces cream cheese
1/3 cup sugar
1/8 teaspoon ground cinnamon
1 container (15 ounces) part-skim ricotta cheese
3 large egg whites
Directions:
Prepare Crust:
In food processor, combine flour, sugar, and salt; pulse to blend.
Add butter and pulse until mixture resembles coarse crumbs.
In cup, with fork, mix egg yolk, water, and vanilla.
Drizzle egg mixture over flour mixture;
pulse until dough begins to form small clumps that leave side of bowl. Shape into a ball.
Spray 9-inch glass pie plate with nonstick cooking spray.
Roll dough, between 2 sheets of floured waxed paper, into 12 inch round. Remove top sheet of paper and invert round over pie plate.
Remove second sheet of waxed paper.
Gently press dough against bottom and side of pie plate;
trim dough even with rim. Pinch dough to form 1/4-inch-high edge.
With floured fork, press dough to rim of plate all around.
Cover and refrigerate 30 minutes, until firm.
Preheat oven to 400 degrees F.
Line pie shell with foil, covering edge with foil;
fill with pie weights or dried beans.
Bake pie shell 20 minutes or until set but not browned.
Remove foil with weights. Reset oven control to 350 degrees F.
Bake 5 to 8 minutes longer or until lightly browned. Cool on wire rack.
Meanwhile, prepare Ricotta Filling:
In same processor, mix cream cheese, sugar, and cinnamon until blended. Add ricotta and egg whites; pulse just until mixed,
scraping side of processor once.
Pour filling into pie shell. Cover edge of crust with foil.
Bake pie 35 to 40 minutes or until set at edge but jiggly in center.
Cool on wire rack. Cover and refrigerate 4 hours or overnight.
this pie with fresh strawberries.
Ingredients:
Crust:
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons cold butter, cut up
1 large egg yolk
2 tablespoons ice water
1 teaspoon vanilla extract
Ricotta Filling:
4 ounces cream cheese
1/3 cup sugar
1/8 teaspoon ground cinnamon
1 container (15 ounces) part-skim ricotta cheese
3 large egg whites
Directions:
Prepare Crust:
In food processor, combine flour, sugar, and salt; pulse to blend.
Add butter and pulse until mixture resembles coarse crumbs.
In cup, with fork, mix egg yolk, water, and vanilla.
Drizzle egg mixture over flour mixture;
pulse until dough begins to form small clumps that leave side of bowl. Shape into a ball.
Spray 9-inch glass pie plate with nonstick cooking spray.
Roll dough, between 2 sheets of floured waxed paper, into 12 inch round. Remove top sheet of paper and invert round over pie plate.
Remove second sheet of waxed paper.
Gently press dough against bottom and side of pie plate;
trim dough even with rim. Pinch dough to form 1/4-inch-high edge.
With floured fork, press dough to rim of plate all around.
Cover and refrigerate 30 minutes, until firm.
Preheat oven to 400 degrees F.
Line pie shell with foil, covering edge with foil;
fill with pie weights or dried beans.
Bake pie shell 20 minutes or until set but not browned.
Remove foil with weights. Reset oven control to 350 degrees F.
Bake 5 to 8 minutes longer or until lightly browned. Cool on wire rack.
Meanwhile, prepare Ricotta Filling:
In same processor, mix cream cheese, sugar, and cinnamon until blended. Add ricotta and egg whites; pulse just until mixed,
scraping side of processor once.
Pour filling into pie shell. Cover edge of crust with foil.
Bake pie 35 to 40 minutes or until set at edge but jiggly in center.
Cool on wire rack. Cover and refrigerate 4 hours or overnight.
Strawberry-Rhubarb Crumb Pie
The first fruits to come up in spring,
Rhubarb and strawberries go very well
tegether in this great tasting pie.
Ingredients:
1 1/2 cups sugar
1/4 cup flour
3/4 ground nutmeg
3 eggs, slightly beaten
2 cup(s) fresh strawberries
2 cup(s) fresh or frozen rhubarb
1 (9-inch) unbaked pie shell
1/2 cup flour
1/4 cup sugar
1/3 cup butter
Directions:
Stir together first 4 ingredients.
Gently add strawberries and rhubarb.
Place mixture in pie shell.
Stir together remaining 1/2 cup flour
and 1/4 cup sugar in a small bowl.
Cut in butter until mixture is crumbly.
Sprinkle over top of pie.
Wrap edges of pie with foil.
Bake at 400 degrees F.
on the center oven rack for 30 minutes.
Remove foil. Bake for 25 minutes.
Rhubarb and strawberries go very well
tegether in this great tasting pie.
Ingredients:
1 1/2 cups sugar
1/4 cup flour
3/4 ground nutmeg
3 eggs, slightly beaten
2 cup(s) fresh strawberries
2 cup(s) fresh or frozen rhubarb
1 (9-inch) unbaked pie shell
1/2 cup flour
1/4 cup sugar
1/3 cup butter
Directions:
Stir together first 4 ingredients.
Gently add strawberries and rhubarb.
Place mixture in pie shell.
Stir together remaining 1/2 cup flour
and 1/4 cup sugar in a small bowl.
Cut in butter until mixture is crumbly.
Sprinkle over top of pie.
Wrap edges of pie with foil.
Bake at 400 degrees F.
on the center oven rack for 30 minutes.
Remove foil. Bake for 25 minutes.
Monday, March 29, 2010
Canned Pear Dressed
Red Potato Salad
Sometimes I like to use canned pears in lite syrup
to dress a fresh green garden salads in place
of the oil and vinegar salad dressings.
In this recipe I go one step farther.
Dressing a spring time fresh and warm
potato salad with the pear dressing.
It's sweet and creamy and oh so good.
Ingredients:
Red Skinned Potatoes
Water
1/4 cup Salad oil
Vinegar,cider/wine
1 teaspoon Salt or to tast
1/2 teaspoon Pepper or to taste
1 can pears with juice
1 Romaine lettuce head,large
Directions:
In 8-quart stock pot heat unpeeled potatoes
and enough water to cover to boiling.
Reduce heat to low; cover,
simmer 25 to 30 minutes, until potatoes are fork-tender.
In large bowl, with wire whisk or fork, mix salad oil,
vinegar, salt, and pepper.
When potatoes are done, drain;
cool potatoes until easy to handle.
Peel and cut potatoes into 1/8"-thick slices.
Add potatoes and canned pears to dressing;
toss gently until well coated.
Line salad bowl with lettuce leaves;
spoon mixture onto lettuce. Serve warm.
to dress a fresh green garden salads in place
of the oil and vinegar salad dressings.
In this recipe I go one step farther.
Dressing a spring time fresh and warm
potato salad with the pear dressing.
It's sweet and creamy and oh so good.
Ingredients:
Red Skinned Potatoes
Water
1/4 cup Salad oil
Vinegar,cider/wine
1 teaspoon Salt or to tast
1/2 teaspoon Pepper or to taste
1 can pears with juice
1 Romaine lettuce head,large
Directions:
In 8-quart stock pot heat unpeeled potatoes
and enough water to cover to boiling.
Reduce heat to low; cover,
simmer 25 to 30 minutes, until potatoes are fork-tender.
In large bowl, with wire whisk or fork, mix salad oil,
vinegar, salt, and pepper.
When potatoes are done, drain;
cool potatoes until easy to handle.
Peel and cut potatoes into 1/8"-thick slices.
Add potatoes and canned pears to dressing;
toss gently until well coated.
Line salad bowl with lettuce leaves;
spoon mixture onto lettuce. Serve warm.
Vermont Maple Syrup Glazed
Baked Home Fried Potatoes
You eat these potatoes and can't stop moaning,
these maple sugery glazed potatoes are good.
No not just good, more than good, there great!
These are without a dought the best
tasting baked home fries I've ever had!
I'm sure you will agree.
Ingredients:
3lbs. tiny new potatoes
1/4 cup butter,melted
1/4 cup Vermont maple syrup
salt and pepper to taste
3 Tbs white balsamic vinegar
2 Tbs pure maple syrup
3 cloves garlic,thinly sliced
1/4 cup chopped green onions
2 Tbs chopped fresh thyme
1 Tbs finely shreaded lemon peel
salt to taste
garlic powder to taste
Directions:
Preheat oven to 350 degrees F.
In a bowl toss potatoes with butter and syrup
season with salt and garlic powder.
Roast potatoes uncovered for 45 minutes,
stirring once or twice during roasting.
Meanwhile in a small dish,stir together
vinegar,maple syrup and sliced garlic.
Drizzle potatoes with vinegar mixture;
gently toss with a spoon or spatula to coat.
Continue to roast about 10 to 20 mins more,
until potatoes are fork tender and glazed.
To serve,sprinkle potatoes with green onions,
thyme, garlic powder and lemon peel.
these maple sugery glazed potatoes are good.
No not just good, more than good, there great!
These are without a dought the best
tasting baked home fries I've ever had!
I'm sure you will agree.
Ingredients:
3lbs. tiny new potatoes
1/4 cup butter,melted
1/4 cup Vermont maple syrup
salt and pepper to taste
3 Tbs white balsamic vinegar
2 Tbs pure maple syrup
3 cloves garlic,thinly sliced
1/4 cup chopped green onions
2 Tbs chopped fresh thyme
1 Tbs finely shreaded lemon peel
salt to taste
garlic powder to taste
Directions:
Preheat oven to 350 degrees F.
In a bowl toss potatoes with butter and syrup
season with salt and garlic powder.
Roast potatoes uncovered for 45 minutes,
stirring once or twice during roasting.
Meanwhile in a small dish,stir together
vinegar,maple syrup and sliced garlic.
Drizzle potatoes with vinegar mixture;
gently toss with a spoon or spatula to coat.
Continue to roast about 10 to 20 mins more,
until potatoes are fork tender and glazed.
To serve,sprinkle potatoes with green onions,
thyme, garlic powder and lemon peel.
Pineapple Cream Cheese
Fresh Strawberries
Baked Won Tons
One of my favorite appetizer recipes.
These cream cheese won tons are baked
not fried which I guess is a healthy food.
The strawberry gets all mushy and melts
into the cream cheese making a tasty treat.
Ingredients:
16 won ton wrappers
8 teaspoons pineapple flavored cream cheese
8 fresh strawberries, hulled
lemon juice
brown sugar
Directions:
Preheat oven to 400.
Place strawberries in a bowl, add lemon juice.
Place about 1/2 tsp cream cheese
in the center of a won ton wrapper.
Dip a strawberry in brown sugar
and place in cream cheese on won ton wrapper.
Wet your finger with water
and moisten the edges of the wrapper.
Fold won ton in half to make a triangle,
sealing the fresh strawberry
and cream cheese in the won ton.
Repeat for the rest of the won tons.
Place won tons on a parchment paper lined cookie sheet.
Brush won tons with melted butter.
Bake won tons at 400 for 7-12 minutes
or until golden brown and crispy.
These cream cheese won tons are baked
not fried which I guess is a healthy food.
The strawberry gets all mushy and melts
into the cream cheese making a tasty treat.
Ingredients:
16 won ton wrappers
8 teaspoons pineapple flavored cream cheese
8 fresh strawberries, hulled
lemon juice
brown sugar
Directions:
Preheat oven to 400.
Place strawberries in a bowl, add lemon juice.
Place about 1/2 tsp cream cheese
in the center of a won ton wrapper.
Dip a strawberry in brown sugar
and place in cream cheese on won ton wrapper.
Wet your finger with water
and moisten the edges of the wrapper.
Fold won ton in half to make a triangle,
sealing the fresh strawberry
and cream cheese in the won ton.
Repeat for the rest of the won tons.
Place won tons on a parchment paper lined cookie sheet.
Brush won tons with melted butter.
Bake won tons at 400 for 7-12 minutes
or until golden brown and crispy.
Pillsbury Grands Cinnamon
Easter Monkey Bread
Here is a recipe using refrigerator biscuits
for an easy yet tasty pull apart Easter bread.
Ingredients:
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury Grands
Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter, melted
Directions:
Heat oven to 350 degrees F.
Lightly grease a 12 inch round baking pan
with shortening or cooking spray.
In large food storage plastic food bag,
mix granulated sugar and cinnamon.
Separate dough into 16 biscuits;
cut each into quarters.
Shake in bag to coat with cinnamon sugar.
Arrange in pan, adding walnuts and
raisins among the biscuit pieces.
In small bowl, mix brown sugar and butter
pour butter over biscuit pieces.
Bake 28 to 32 minutes or until
golden brown and no longer doughy in center.
Cool in pan 10 minutes.
Turn upside down onto serving plate;
pull apart to serve. Serve warm.
for an easy yet tasty pull apart Easter bread.
Ingredients:
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury Grands
Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter, melted
Directions:
Heat oven to 350 degrees F.
Lightly grease a 12 inch round baking pan
with shortening or cooking spray.
In large food storage plastic food bag,
mix granulated sugar and cinnamon.
Separate dough into 16 biscuits;
cut each into quarters.
Shake in bag to coat with cinnamon sugar.
Arrange in pan, adding walnuts and
raisins among the biscuit pieces.
In small bowl, mix brown sugar and butter
pour butter over biscuit pieces.
Bake 28 to 32 minutes or until
golden brown and no longer doughy in center.
Cool in pan 10 minutes.
Turn upside down onto serving plate;
pull apart to serve. Serve warm.
Slow Cooker Baked
Honey and Dijon
Mustard Glazed Ham
This is one of my simplest yet tastiest recipes.
Put your slow cooker to work making the world's
best cooked ham, a moist, irresistible ham.
Serve some now, and freeze the rest.
Ingredients:
1 bone-in cooked ham (5 lb)
1/3 cup apple juice
1/4 cup packed brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
Directions:
In 4- to 6-quart slow cooker, place ham.
Add apple juice.
In small bowl, mix brown sugar, honey and mustard.
Spread mixture over ham.
Cover; cook on Low heat setting 6 to 8 hours.
Remove ham from slow cooker.
Cut ham into slices; place on serving platter.
Put your slow cooker to work making the world's
best cooked ham, a moist, irresistible ham.
Serve some now, and freeze the rest.
Ingredients:
1 bone-in cooked ham (5 lb)
1/3 cup apple juice
1/4 cup packed brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
Directions:
In 4- to 6-quart slow cooker, place ham.
Add apple juice.
In small bowl, mix brown sugar, honey and mustard.
Spread mixture over ham.
Cover; cook on Low heat setting 6 to 8 hours.
Remove ham from slow cooker.
Cut ham into slices; place on serving platter.
Whole Cauliflower Microwaved
then placed under broiler
to Melt Chedder Cheese on top
This is a simple and easy recipe using the microwave.
The cauliflower may be left whole as in this recipe,
just remove the core before cooking or cut it up.
I like to place it under the broiler to melt the cheese.
Ingredients:
1 head cauliflower, separated into florets
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 cup shredded sharp Cheddar cheese
Directions:
Place whole cauliflower in a large glass bowl
and cover losely with plastic wrap.
Cook in the microwave for 12 to 15 minutes, or until tender.
In a cup or small bowl, stir together
the mayonnaise, and Dijon mustard.
Spread over the top of the cauliflower.
Sprinkle shredded cheese over the top.
Place it under a broiler to melt the cheese, about 4 minutes.
The cauliflower may be left whole as in this recipe,
just remove the core before cooking or cut it up.
I like to place it under the broiler to melt the cheese.
Ingredients:
1 head cauliflower, separated into florets
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 cup shredded sharp Cheddar cheese
Directions:
Place whole cauliflower in a large glass bowl
and cover losely with plastic wrap.
Cook in the microwave for 12 to 15 minutes, or until tender.
In a cup or small bowl, stir together
the mayonnaise, and Dijon mustard.
Spread over the top of the cauliflower.
Sprinkle shredded cheese over the top.
Place it under a broiler to melt the cheese, about 4 minutes.
Sausage and Spinach Lasagna
in a White Cheese Sauce
I'm always trying to re-create recipes.
Here's a layered lasagna with no tomato sauce.
It's got a white cheese sauce along with
sweet Italian sausage with green bell peppers.
Ingredients:
1 (10 ounce) package frozen chopped spinach
1/2 pound cooked sweet Italian sausage
1 green bell pepper, chopped
29 ounces Alfredo-style pasta sauce
1/2 cup skim milk
1 (8 ounce) package lasagna noodles
1 pint part-skim ricotta cheese
1 egg
8 ounces shredded carrots
8 ounces fresh mushrooms, sliced
1/2 cup shredded mozzarella cheese
olive oil
Directions:
Preheat oven to 350 degrees F.
Coat a 10x15 inch lasagna pan with olive oil.
Place the spinach in a medium bowl.
Microwave, uncovered, on high for 4 minutes.
Mix in ricotta. Beat the egg with a wire whisk,
and add it to the spinach and ricotta. Stir well to blend.
Combine pasta sauce with milk in a medium bowl. Mix well.
Spread about 1/2 cup pasta sauce mixture
evenly in the bottom of the dish.
Place 3 uncooked noodles over the sauce.
Spread half of the spinach mixture over the noodles.
Sprinkle with half of the carrots and half of the mushrooms.
Place 3 more noodles over the vegetable mixture.
Pour 1 1/2 cups sauce over the noodles.
Spread the remaining spinach mixture over the sauce,
followed by layers of the remaining carrots and mushrooms.
Place 3 more noodles over the vegetables.
Pour remaining sauce evenly on top.
Arrange sausage and green peppers around top.
Sprinkle with the mozzarella cheese.
Spray a sheet of aluminum foil with cooking spray.
Cover the dish tightly with aluminum foil, spray side down.
Bake for 50 to 60 minutes. Remove from oven,
uncover, and spoon some sauce over the exposed top noodles.
Turn the oven off, and place the uncovered dish
back into the warm oven for 15 more minutes.
Serve at once, or let rest until ready to serve.
Here's a layered lasagna with no tomato sauce.
It's got a white cheese sauce along with
sweet Italian sausage with green bell peppers.
Ingredients:
1 (10 ounce) package frozen chopped spinach
1/2 pound cooked sweet Italian sausage
1 green bell pepper, chopped
29 ounces Alfredo-style pasta sauce
1/2 cup skim milk
1 (8 ounce) package lasagna noodles
1 pint part-skim ricotta cheese
1 egg
8 ounces shredded carrots
8 ounces fresh mushrooms, sliced
1/2 cup shredded mozzarella cheese
olive oil
Directions:
Preheat oven to 350 degrees F.
Coat a 10x15 inch lasagna pan with olive oil.
Place the spinach in a medium bowl.
Microwave, uncovered, on high for 4 minutes.
Mix in ricotta. Beat the egg with a wire whisk,
and add it to the spinach and ricotta. Stir well to blend.
Combine pasta sauce with milk in a medium bowl. Mix well.
Spread about 1/2 cup pasta sauce mixture
evenly in the bottom of the dish.
Place 3 uncooked noodles over the sauce.
Spread half of the spinach mixture over the noodles.
Sprinkle with half of the carrots and half of the mushrooms.
Place 3 more noodles over the vegetable mixture.
Pour 1 1/2 cups sauce over the noodles.
Spread the remaining spinach mixture over the sauce,
followed by layers of the remaining carrots and mushrooms.
Place 3 more noodles over the vegetables.
Pour remaining sauce evenly on top.
Arrange sausage and green peppers around top.
Sprinkle with the mozzarella cheese.
Spray a sheet of aluminum foil with cooking spray.
Cover the dish tightly with aluminum foil, spray side down.
Bake for 50 to 60 minutes. Remove from oven,
uncover, and spoon some sauce over the exposed top noodles.
Turn the oven off, and place the uncovered dish
back into the warm oven for 15 more minutes.
Serve at once, or let rest until ready to serve.
Vegetarian Baked Lasagna
I'm not a vegetarian but I sometimes want a lighter
version of a lasagna for a nice change of pace.
This is a good recipe I came up with without any meat.
Ingredients:
16 ounces uncooked lasagna noodles
2 (26 ounce) cans spaghetti sauce
1 pound cottage cheese
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese
Directions:
Preheat oven to 375 degrees F.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes
or until al dente; drain.
In a blender or with an electric mixer,
blend tomato sauce and cottage
or ricotta cheese together until smooth.
Spoon a little of the sauce mixture
in the bottom of a 9x13 baking dish.
Place a layer of cooked noodles over the sauce,
and sprinkle a portion of the mozzarella,
the cheddar and the parmesan over the noodles.
Repeat layering of sauce, noodles and cheese;
finish with a cheese layer.
Bake in preheated oven 30 to 45 minutes,
until cheese is bubbly and golden.
version of a lasagna for a nice change of pace.
This is a good recipe I came up with without any meat.
Ingredients:
16 ounces uncooked lasagna noodles
2 (26 ounce) cans spaghetti sauce
1 pound cottage cheese
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese
Directions:
Preheat oven to 375 degrees F.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes
or until al dente; drain.
In a blender or with an electric mixer,
blend tomato sauce and cottage
or ricotta cheese together until smooth.
Spoon a little of the sauce mixture
in the bottom of a 9x13 baking dish.
Place a layer of cooked noodles over the sauce,
and sprinkle a portion of the mozzarella,
the cheddar and the parmesan over the noodles.
Repeat layering of sauce, noodles and cheese;
finish with a cheese layer.
Bake in preheated oven 30 to 45 minutes,
until cheese is bubbly and golden.
The Best Italian Meatballs
Simmered in Tomato Sauce
Everone claims to have the Best Italian meatball recipe.
This is THE one! I made this recipe over 30 years ago.
It makes for the best tasting and finest textured meatball.
Slow cooked in tangy tomato sauce for hours,
refrigerated overnight, and slowly reheated to perfection.
I coated them in flour and sauteed them in olive oil...
Ingredients:
For the meatballs:
1/2 pound lean ground beef 80/15
1/2 pound ground pork
1 cup fresh bread crumbs
1 tablespoon dried parsley
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
flour for dredging
olive oil for frying
Ingredients:
For the sauce:
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons red wine
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 teaspoon cayanne pepper
Directions:
In a large bowl, combine ground beef, pork, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg.
Mix well and form into 12 balls, coat meatballs with flour.
Store, covered, in refrigerator until needed.
To make the sauce;
In a large saucepan over medium heat,
saute onion and garlic in olive oil
until onion is translucent.
Stir in tomatoes, salt, sugar and bay leaf.
Cover, reduce heat to low, and simmer 30 minutes.
Stir in tomato paste, basil,ground peppers,
red wine and simmer 30 minutes more.
Remove meatballs from refrigerator,
fry in a large skillet in olive oil
until lightly browned, place meatballs in pot of sauce.
Simmer for 1 hour, remove and serve.
This is THE one! I made this recipe over 30 years ago.
It makes for the best tasting and finest textured meatball.
Slow cooked in tangy tomato sauce for hours,
refrigerated overnight, and slowly reheated to perfection.
I coated them in flour and sauteed them in olive oil...
Ingredients:
For the meatballs:
1/2 pound lean ground beef 80/15
1/2 pound ground pork
1 cup fresh bread crumbs
1 tablespoon dried parsley
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
flour for dredging
olive oil for frying
Ingredients:
For the sauce:
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons red wine
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 teaspoon cayanne pepper
Directions:
In a large bowl, combine ground beef, pork, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg.
Mix well and form into 12 balls, coat meatballs with flour.
Store, covered, in refrigerator until needed.
To make the sauce;
In a large saucepan over medium heat,
saute onion and garlic in olive oil
until onion is translucent.
Stir in tomatoes, salt, sugar and bay leaf.
Cover, reduce heat to low, and simmer 30 minutes.
Stir in tomato paste, basil,ground peppers,
red wine and simmer 30 minutes more.
Remove meatballs from refrigerator,
fry in a large skillet in olive oil
until lightly browned, place meatballs in pot of sauce.
Simmer for 1 hour, remove and serve.
Absolutely the Best
French Dip Sandwich
This is a really great recipe, this is Awesome!
As good as most restaurant french dips.
I serve it on a halved french baguette.
it is perfect and is really easy to make.
Toasting the rolls makes this the best!
Ingredients:
1 (3 pound) boneless beef chuck roast, trimmed
1 pound fresh sliced mushrooms
1 (10.5 ounce) can condensed French onion soup, undiluted
1 (10.5 ounce) can condensed beef consomme, undiluted
1 (10.5 ounce) can condensed beef broth, undiluted
1 beef bouillon cube or 1 teaspoon granules
8 French or Italian rolls, split
slices of Swiss cheese
Directions:
Put mushrooms on the bottom of a slow cooker.
Halve roast and place in slow cooker.
In a bowl combine the soup, consomme,
broth and bouillon; pour over roast.
Cover and cook on low for 6-8 hours
or until meat is tender.
Remove meat and shred with two forks.
Serve on buttered and toasted rolls,
with some of the mushrooms
and a slice of swiss cheese.
Skim fat from cooking juices
and serve as a dipping sauce.
As good as most restaurant french dips.
I serve it on a halved french baguette.
it is perfect and is really easy to make.
Toasting the rolls makes this the best!
Ingredients:
1 (3 pound) boneless beef chuck roast, trimmed
1 pound fresh sliced mushrooms
1 (10.5 ounce) can condensed French onion soup, undiluted
1 (10.5 ounce) can condensed beef consomme, undiluted
1 (10.5 ounce) can condensed beef broth, undiluted
1 beef bouillon cube or 1 teaspoon granules
8 French or Italian rolls, split
slices of Swiss cheese
Directions:
Put mushrooms on the bottom of a slow cooker.
Halve roast and place in slow cooker.
In a bowl combine the soup, consomme,
broth and bouillon; pour over roast.
Cover and cook on low for 6-8 hours
or until meat is tender.
Remove meat and shred with two forks.
Serve on buttered and toasted rolls,
with some of the mushrooms
and a slice of swiss cheese.
Skim fat from cooking juices
and serve as a dipping sauce.
Washington State
Sweet BBQ Sandwich
One taste of this sandwich and you'll be hooked for life.
These are really great served in between hamberger buns.
I like to add a slice of chedder cheese in between too.
Ingredients:
2 pounds ground beef
1 medium onion, chopped
1 (10.75 ounce) can condensed tomato soup, undiluted
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 teaspoons molasses
1 teaspoon salt or to taste
1 teaspoon ground cinnamon
1 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
10 hamburger buns, split
Directions:
In a large skillet, cook beef and onion over medium heat
until the meat is no longer pink and drain fat.
Stir in the soup, tomato sauce, Worcestershire sauce,
molasses and seasonings and mix well.
Cover and simmer for 30 minutes. Serve on buns.
These are really great served in between hamberger buns.
I like to add a slice of chedder cheese in between too.
Ingredients:
2 pounds ground beef
1 medium onion, chopped
1 (10.75 ounce) can condensed tomato soup, undiluted
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 teaspoons molasses
1 teaspoon salt or to taste
1 teaspoon ground cinnamon
1 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
10 hamburger buns, split
Directions:
In a large skillet, cook beef and onion over medium heat
until the meat is no longer pink and drain fat.
Stir in the soup, tomato sauce, Worcestershire sauce,
molasses and seasonings and mix well.
Cover and simmer for 30 minutes. Serve on buns.
Famous Maid-Rite
Loosemeat Sandwiches
From Iowa to Ohio, the Maid-Rite sandwich has
been described as a sloppy-joe without ketchup.
This makes for one fine sandwich on a bun.
I like to put a slice of chedder in it too.
Ingredients:
1 pound ground beef 85/15
1 medium onion, peeled and chopped
1 tablespoons white vinegar
1 tablespoons brown sugar
2 teaspoons prepared yellow mustard
2 teaspoons ground allspice
salt and pepper to taste
6 hamburger buns
Directions:
Place ground beef in a large skillet over medium-high heat.
Add onion; cook and stir until meat is no longer pink.
Drain excess grease, and stir in the vinegar,
brown sugar, allspice, mustard, ketchup, salt and pepper.
Simmer over medium heat for about 15 minutes. Serve on buns.
been described as a sloppy-joe without ketchup.
This makes for one fine sandwich on a bun.
I like to put a slice of chedder in it too.
Ingredients:
1 pound ground beef 85/15
1 medium onion, peeled and chopped
1 tablespoons white vinegar
1 tablespoons brown sugar
2 teaspoons prepared yellow mustard
2 teaspoons ground allspice
salt and pepper to taste
6 hamburger buns
Directions:
Place ground beef in a large skillet over medium-high heat.
Add onion; cook and stir until meat is no longer pink.
Drain excess grease, and stir in the vinegar,
brown sugar, allspice, mustard, ketchup, salt and pepper.
Simmer over medium heat for about 15 minutes. Serve on buns.
Gourmet Hamburger Steaks
with Onions and Gravy
I made this recipe up for one of our July 4th cookouts.
It was a really rainy day and I had to cook them inside.
These are simply the best burgers you will ever have.
Everyone goes wild over these,fighting for the last one.
Ingredients
1 pound ground beef
1 egg
1/4 cup bread crumbs
2 tablespoons red wine
1 teaspoon apple cider vinegar
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt
Directions:
In a large bowl, mix together the ground beef,
egg, bread crumbs, pepper, salt, onion powder,
garlic powder, wine, vinegar,and Worcestershire sauce.
Form into 8 balls, and flatten into patties.
Heat the oil in a large skillet over medium heat.
Fry the patties and onion in the oil
until patties are nicely browned, about 4 minutes per side.
Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet.
Stir in flour with a fork, scraping bits of beef
off of the bottom as you stir.
Gradually mix in the beef broth and sherry.
Season with seasoned salt. Simmer and stir
over medium-low heat for about 5 minutes,
until the gravy thickens. Turn heat to low,
return patties to the gravy, cover,
and simmer for another 15 minutes.
It was a really rainy day and I had to cook them inside.
These are simply the best burgers you will ever have.
Everyone goes wild over these,fighting for the last one.
Ingredients
1 pound ground beef
1 egg
1/4 cup bread crumbs
2 tablespoons red wine
1 teaspoon apple cider vinegar
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt
Directions:
In a large bowl, mix together the ground beef,
egg, bread crumbs, pepper, salt, onion powder,
garlic powder, wine, vinegar,and Worcestershire sauce.
Form into 8 balls, and flatten into patties.
Heat the oil in a large skillet over medium heat.
Fry the patties and onion in the oil
until patties are nicely browned, about 4 minutes per side.
Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet.
Stir in flour with a fork, scraping bits of beef
off of the bottom as you stir.
Gradually mix in the beef broth and sherry.
Season with seasoned salt. Simmer and stir
over medium-low heat for about 5 minutes,
until the gravy thickens. Turn heat to low,
return patties to the gravy, cover,
and simmer for another 15 minutes.
Homemade Meat Sauce
for Sloppy Joe's
I like the taste of the canned sloppy joe sauce
but don't really want all the chemicals, salt and sugar.
This is my recipe for really good home made sloppy joe's.
I think this is way better than the canned stuff.
Ingredients:
1 pound ground beef
1 medium onion, chopped
1 tablespoons apple cider vinegar
1 or 2 tablespoons brown sugar
1 1/2 teaspoons prepared yellow mustard
3/4 cup ketchup
1/2 teaspoon ground cloves
salt to taste
pepper to taste
6 hamburger buns
Directions:
Crumble the ground beef in a large
skillet over medium-high heat.
Add onion, cook and stir until
meat is no longer pink.
Drain excess grease,
and stir in the vinegar, brown sugar,
mustard, ketchup, cloves,salt and pepper.
Simmer over medium heat for about 15 minutes.
Serve on buttered and toasted buns.
but don't really want all the chemicals, salt and sugar.
This is my recipe for really good home made sloppy joe's.
I think this is way better than the canned stuff.
Ingredients:
1 pound ground beef
1 medium onion, chopped
1 tablespoons apple cider vinegar
1 or 2 tablespoons brown sugar
1 1/2 teaspoons prepared yellow mustard
3/4 cup ketchup
1/2 teaspoon ground cloves
salt to taste
pepper to taste
6 hamburger buns
Directions:
Crumble the ground beef in a large
skillet over medium-high heat.
Add onion, cook and stir until
meat is no longer pink.
Drain excess grease,
and stir in the vinegar, brown sugar,
mustard, ketchup, cloves,salt and pepper.
Simmer over medium heat for about 15 minutes.
Serve on buttered and toasted buns.
Grilled Greek Seasoned
Soutzoukakia Meatballs
I like to cook these on the outdoor grill.
You can also bake them inside an oven or broil.
Flavorful seasoned beef on skewers which also
make a really great meaball in pita sandwich.
Ingredients:
1 1/2 pounds ground beef
1 onion, chopped
3/8 cup raisins, chopped
1 1/2 teaspoons chopped flat leaf parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 pinch ground nutmeg
1/2 teaspoon white sugar
salt and pepper to taste
1 tablespoon vegetable oil
Directions:
Preheat grill for high heat.
In a large bowl, mix together ground beef,
onion, raisins, and parsley.
Season with cayenne pepper, cinnamon, coriander,
nutmeg, sugar, salt, and pepper, and mix well.
Form into 6 flat sausages around skewers.
Lightly brush sausages with oil;
this prevents sticking to the grill.
Arrange skewers on hot grill grate.
Cook for approximately 15 minutes,
turning occasionally to brown evenly.
You can also bake them inside an oven or broil.
Flavorful seasoned beef on skewers which also
make a really great meaball in pita sandwich.
Ingredients:
1 1/2 pounds ground beef
1 onion, chopped
3/8 cup raisins, chopped
1 1/2 teaspoons chopped flat leaf parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 pinch ground nutmeg
1/2 teaspoon white sugar
salt and pepper to taste
1 tablespoon vegetable oil
Directions:
Preheat grill for high heat.
In a large bowl, mix together ground beef,
onion, raisins, and parsley.
Season with cayenne pepper, cinnamon, coriander,
nutmeg, sugar, salt, and pepper, and mix well.
Form into 6 flat sausages around skewers.
Lightly brush sausages with oil;
this prevents sticking to the grill.
Arrange skewers on hot grill grate.
Cook for approximately 15 minutes,
turning occasionally to brown evenly.
Taste of New England
Hot Dog Meat sauce
This is a spicy mustard based chili sauce.
It's great on hot dogs and hamburgers.
Ingredients:
3 pounds ground beef
2 teaspoons chili powder
2 teaspoons dry mustard
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 teaspoon minced fresh ginger root
1 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 teaspoon soy sauce
10 ounces ketchup
Directions:
Place ground beef in a large, deep skillet.
Cook over medium high heat until evenly brown; drain.
Mix the chili powder, dry mustard, allspice, nutmeg,
onion salt, garlic salt, celery salt, ginger root, cumin,
Worcestershire sauce, soy sauce and ketchup into the skillet.
Simmer at least 1 hour. Serve hot.
It's great on hot dogs and hamburgers.
Ingredients:
3 pounds ground beef
2 teaspoons chili powder
2 teaspoons dry mustard
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 teaspoon minced fresh ginger root
1 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 teaspoon soy sauce
10 ounces ketchup
Directions:
Place ground beef in a large, deep skillet.
Cook over medium high heat until evenly brown; drain.
Mix the chili powder, dry mustard, allspice, nutmeg,
onion salt, garlic salt, celery salt, ginger root, cumin,
Worcestershire sauce, soy sauce and ketchup into the skillet.
Simmer at least 1 hour. Serve hot.
Meat Sauce
for Filling Tacos
This is the meat sauce recipe I made
to go into homemade tortilla tacos.
It's also a great meat sauce on hot dogs.
Ingredients:
2 1/2 pounds lean ground beef
1 cup water
1/2 cup tomato sauce
1/3 cup ketchup
1/2 tablespoon salt
1/2 tablespoon pepper
1 tablespoon white sugar
1 tablespoon chili powder
crushed red pepper flakes to taste
Directions:
Crumble ground beef into a Dutch oven over medium heat.
Stir in water, and break up ground beef.
Stir in tomato sauce, ketchup, salt,
pepper, sugar, and chili powder; bring to a boil.
Reduce heat to low; simmer, 60 to 90 minutes,
until the sauce reaches a medium consistency.
Remove and blend in a food processor to get the
consistency you desire, I like it real fine.
to go into homemade tortilla tacos.
It's also a great meat sauce on hot dogs.
Ingredients:
2 1/2 pounds lean ground beef
1 cup water
1/2 cup tomato sauce
1/3 cup ketchup
1/2 tablespoon salt
1/2 tablespoon pepper
1 tablespoon white sugar
1 tablespoon chili powder
crushed red pepper flakes to taste
Directions:
Crumble ground beef into a Dutch oven over medium heat.
Stir in water, and break up ground beef.
Stir in tomato sauce, ketchup, salt,
pepper, sugar, and chili powder; bring to a boil.
Reduce heat to low; simmer, 60 to 90 minutes,
until the sauce reaches a medium consistency.
Remove and blend in a food processor to get the
consistency you desire, I like it real fine.
Easy Meat, Potatoes
and Carrots Hotdish
This is about as simple and easy as it gets.
Ingredients:
8 potatoes - peeled and sliced thin
4 carrots, sliced thin
1 pound ground beef
2 (10.75 ounce) cans condensed tomato soup
Directions:
Preheat oven to 350 degrees F.
In a 9x13 inch baking dish,
combine potatoes, carrots and ground beef.
Spread condensed soup over top.
Cover dish, and bake in preheated oven
for 60 to 75 minutes.
Remove from oven,
let stand 5 minutes before serving.
Ingredients:
8 potatoes - peeled and sliced thin
4 carrots, sliced thin
1 pound ground beef
2 (10.75 ounce) cans condensed tomato soup
Directions:
Preheat oven to 350 degrees F.
In a 9x13 inch baking dish,
combine potatoes, carrots and ground beef.
Spread condensed soup over top.
Cover dish, and bake in preheated oven
for 60 to 75 minutes.
Remove from oven,
let stand 5 minutes before serving.
Tater Tot Hot Dish
Hotdish is a variety of baked casserole
that typically contains a starch,
a meat or other protein, and a vegetable,
mixed together with creamy canned soup.
Hotdish is popular in the Midwestern United States,
and especially in Minnesota, Wisconsin, and Dakotas.
Ingredients:
1 1/2 pounds lean ground beef
1 onion, chopped
3/4 teaspoon salt
1 pinch ground black pepper
1 (32 ounce) package tater tots, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (6 ounce) can French-fried onion rings
Directions:
Preheat oven to 350 degrees F.
In a large skillet cook ground beef with onion,
salt and pepper; drain and spread into the bottom
of a 9x13 inch baking dish.
Add tater tots; mix cream of mushroom and
cream of celery soup together
and pour mixture over dish.
Top with onion rings, if using.
Bake in preheated oven for 1 hour.
that typically contains a starch,
a meat or other protein, and a vegetable,
mixed together with creamy canned soup.
Hotdish is popular in the Midwestern United States,
and especially in Minnesota, Wisconsin, and Dakotas.
Ingredients:
1 1/2 pounds lean ground beef
1 onion, chopped
3/4 teaspoon salt
1 pinch ground black pepper
1 (32 ounce) package tater tots, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (6 ounce) can French-fried onion rings
Directions:
Preheat oven to 350 degrees F.
In a large skillet cook ground beef with onion,
salt and pepper; drain and spread into the bottom
of a 9x13 inch baking dish.
Add tater tots; mix cream of mushroom and
cream of celery soup together
and pour mixture over dish.
Top with onion rings, if using.
Bake in preheated oven for 1 hour.
Pacific Rim Dressing
Here is a great recipe for an Asian spice sauce
used as a dipping sauce for egg rolls.
Ingredients:
3 tbsp rice vinegar
2 tbsp lime juice
1 tsp vegetable or sesame oil
1 tbsp cilantro
1 tbsp sugar
3/4 tsp salt
1/2 tsp lime zest
dash of hot pepper sauce
Diredtions:
Mix together well and serve.
used as a dipping sauce for egg rolls.
Ingredients:
3 tbsp rice vinegar
2 tbsp lime juice
1 tsp vegetable or sesame oil
1 tbsp cilantro
1 tbsp sugar
3/4 tsp salt
1/2 tsp lime zest
dash of hot pepper sauce
Diredtions:
Mix together well and serve.
Black Cherry Clafoutis
Clafoutis is a baked French dessert of
black cherries arranged in a buttered dish
and covered with a thick flan-like batter.
My clafoutis recipe is dusted with
powdered sugar and served lukewarm.
Ingredients:
3 eggs
1 cup milk
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 tsp vanilla
2 cups pitted sweet black cherries
Powdered sugar
Directions:
Preheat oven to 350 F.
Grease 8 or 9 inch baking dish.
Beat eggs, milk, flour, granulated sugar
and vanilla with a hand beater until smooth.
Spread cherries in dish. Pour batter over cherries.
Bake 45-50 minutes until puffed and golden brown.
Sprinkle with powered sugar. Serve warm.
black cherries arranged in a buttered dish
and covered with a thick flan-like batter.
My clafoutis recipe is dusted with
powdered sugar and served lukewarm.
Ingredients:
3 eggs
1 cup milk
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 tsp vanilla
2 cups pitted sweet black cherries
Powdered sugar
Directions:
Preheat oven to 350 F.
Grease 8 or 9 inch baking dish.
Beat eggs, milk, flour, granulated sugar
and vanilla with a hand beater until smooth.
Spread cherries in dish. Pour batter over cherries.
Bake 45-50 minutes until puffed and golden brown.
Sprinkle with powered sugar. Serve warm.
Fresh Black Cherry Butter
This syrup is great on pancakes.
I like black cheery jam and using
fresh black cherries is even better.
Ingredients:
2 quarts of pitted black cherries
1 cup water
1 cup crushed pineapple
2 tbsp lemon juice
4 cups of sugar
Directions:
Combine all ingredients.
Cook slowly stirring until thick.
Cook and enjoy on pancakes or toast.
I like black cheery jam and using
fresh black cherries is even better.
Ingredients:
2 quarts of pitted black cherries
1 cup water
1 cup crushed pineapple
2 tbsp lemon juice
4 cups of sugar
Directions:
Combine all ingredients.
Cook slowly stirring until thick.
Cook and enjoy on pancakes or toast.
Homemade Italian Salad Dressing
Reading the labels and all of the extra
ingredients added on all of the store bought
bottled dressings got me to create my own.
Here is one of my very good herb mixes.
Ingredients:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt
Directions:
In a small bowl, mix together the garlic salt,
onion powder, sugar, oregano, pepper, thyme,
basil, parsley, celery salt and regular salt.
Store in a tightly sealed container.
To prepare salad dressing:
Whisk together 1/4 white vinegar, 2/3 cup canola oil,
2 tablespoons water and 2 tablespoons of the dry mix.
May also be stored, covered in refrigerater.
ingredients added on all of the store bought
bottled dressings got me to create my own.
Here is one of my very good herb mixes.
Ingredients:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt
Directions:
In a small bowl, mix together the garlic salt,
onion powder, sugar, oregano, pepper, thyme,
basil, parsley, celery salt and regular salt.
Store in a tightly sealed container.
To prepare salad dressing:
Whisk together 1/4 white vinegar, 2/3 cup canola oil,
2 tablespoons water and 2 tablespoons of the dry mix.
May also be stored, covered in refrigerater.
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