This recipe makes for a good looking
and great tasting baked rolled pork.
The apple and cranberry stuffing
sliced pork make for a great presentation.
Make this dish soon, impress your family!
Ingredients:
1 pork loin, about 2 pounds
3 tablespoons butter
2 bacon slices, chopped
2 cups sliced celery
1 cup chopped onion
1 bag (14 oz) cubed herb seasoned stuffing
1 Granny Smith apple, chopped
1 cup dried sweetened cranberries
2 1/4 cups chicken broth or stock
Directions:
Preheat oven to 350 degrees F.
Take roast and cut lenthwise in a circle
to make a nice big rollable cut of pork.
In a glass cup melt butter in microwave.
Add celery and onion. Microwave on HIGH
until tender, 5 to 8 minutes, stirring once.
In a large bowl, add stuffing,
apple, cranberry and celery mixture.
Add chicken broth to stuffing mixture.
Spoon stuffing evenly onto pork and
roll up like making a jelly roll.
Tie with kitchen twine if needed.
Place in a roasting pan and bake
35 to 45 minutes or until browned.
Remove to a cutting board and cover with foil.
Let rest 15 minutes before slicing and serving.
Tuesday, June 29, 2010
Barbecue Mop Sauce
This is a recipe for the sauce I use
to slather on pork ribs when smoking them.
It contains some bourbon in it, you can
substitute 3 additional tablespoons
apple cider if you must.
Ingredients:
3 tablespoons unsalted butter
1 cup apple cider
3 tablespoons bourbon whiskey
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
Directions:
Melt the butter in a medium nonreactive
saucepan over medium heat.
Add the cider, sugar, bourbon and soy sauce,
stirring to combine. Reduce the heat to low
and keep warm until ready to use.
to slather on pork ribs when smoking them.
It contains some bourbon in it, you can
substitute 3 additional tablespoons
apple cider if you must.
Ingredients:
3 tablespoons unsalted butter
1 cup apple cider
3 tablespoons bourbon whiskey
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
Directions:
Melt the butter in a medium nonreactive
saucepan over medium heat.
Add the cider, sugar, bourbon and soy sauce,
stirring to combine. Reduce the heat to low
and keep warm until ready to use.
Boston Brown Bread
Baked in a Can
We used to have this brown bread
around the Holidays when I was a kid.
It was sold in a tin can and was good, sliced
with a slathering of cream cheese on it.
Here is a recipe to make it yourself.
Ingredients:
1 box Raisins
1 Tbsp. Butter
2 tsp. Baking Soda
2 C. Boiling Water
Boil water, and add the above ingredients.
Let sit overnight. This makes the raisins plump up.
And then add the following to the raisin mixture.
(This batter will be very thick.)
4 C. Flour
2 C. Sugar
2 tsp. cinnamon
1/2 C. chopped Pecans
2 Eggs, Beaten
1 tsp. Vanilla
Directions:
Mix well and put into tin cans that
have been greased with shortening.
Fill 3/4 full. This should yield about 6 cans.
Bake in a 350 degree oven for 35 minutes.
Remove from oven and let cool for a while
before taking the cakes out of the can.
around the Holidays when I was a kid.
It was sold in a tin can and was good, sliced
with a slathering of cream cheese on it.
Here is a recipe to make it yourself.
Ingredients:
1 box Raisins
1 Tbsp. Butter
2 tsp. Baking Soda
2 C. Boiling Water
Boil water, and add the above ingredients.
Let sit overnight. This makes the raisins plump up.
And then add the following to the raisin mixture.
(This batter will be very thick.)
4 C. Flour
2 C. Sugar
2 tsp. cinnamon
1/2 C. chopped Pecans
2 Eggs, Beaten
1 tsp. Vanilla
Directions:
Mix well and put into tin cans that
have been greased with shortening.
Fill 3/4 full. This should yield about 6 cans.
Bake in a 350 degree oven for 35 minutes.
Remove from oven and let cool for a while
before taking the cakes out of the can.
Monday, June 28, 2010
Banana Honey Oatmeal
I like a good warm cup of oatmeal
in the morning and am always looking
for recipes to jazz it up a bit.
This is one of my favorites.
Ingredients:
1 1/2 cups water
2 cups milk
3 tablespoons honey
1/4 teaspoon salt (optional)
2 cups old-fashioned rolled oats
1 cup mashed banana (about 2 medium)
2 tablespoons toasted walnuts, chopped
2 large bananas, sliced
Directions:
Heat the the water and milk in a 3-quart saucepan
over medium-high heat to a boil.
Stir the honey and salt, if desired, in the saucepan.
Stir in the oats and return to a boil.
Reduce the heat to low and cook for 5 minutes
or until the liquid is absorbed, stirring occasionally.
Remove the saucepan from the heat.
Stir in the mashed bananas and nuts.
Spoon the oatmeal into 4 bowls and top with
sliced bananas and additional honey, if desired.
in the morning and am always looking
for recipes to jazz it up a bit.
This is one of my favorites.
Ingredients:
1 1/2 cups water
2 cups milk
3 tablespoons honey
1/4 teaspoon salt (optional)
2 cups old-fashioned rolled oats
1 cup mashed banana (about 2 medium)
2 tablespoons toasted walnuts, chopped
2 large bananas, sliced
Directions:
Heat the the water and milk in a 3-quart saucepan
over medium-high heat to a boil.
Stir the honey and salt, if desired, in the saucepan.
Stir in the oats and return to a boil.
Reduce the heat to low and cook for 5 minutes
or until the liquid is absorbed, stirring occasionally.
Remove the saucepan from the heat.
Stir in the mashed bananas and nuts.
Spoon the oatmeal into 4 bowls and top with
sliced bananas and additional honey, if desired.
Nutella Spread Cookies
Hazelnut Spread Cookies
This is a recipe to make a really
good tasting hazelnut cookie.
Not to sweet with just the right spice.
Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 jar (11 ounces) chocolate hazelnut spread
1/4 cup shortening
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup milk
1/2 cup chopped, toasted hazelnuts
Finely chopped hazelnuts (about 2 cups)
Sifted confectioners' sugar
Directions:
In a medium mixing bowl, combine flour,
baking powder, and salt; set aside.
In a large mixing bowl combine
chocolate-hazelnut spread and shortening;
beat with electric mixer on
medium to high speed, until combined.
Add sugar; beat on medium speed until fluffy.
Add vanilla and eggs; beat until combined.
Alternately, add flour mixture and milk
to creamed mixture, beating on
medium speed just until combined.
Use a spoon to stir in the 1/2 cup chopped,
toasted hazelnuts. Cover and chill at least
4 hours or until firm. Shape dough into
1 or 1 1/2-inch balls. Roll the balls in
finely chopped hazelnuts; roll in confectioners' sugar.
Place the balls 2 inches apart on a lightly
greased cookie sheet. (The cookies will spread
and crinkle as they bake.) Bake at 375 degrees F.
for 8 to 10 minutes or until surface is cracked
and the cookies are set. Transfer to a wire rack; cool.
good tasting hazelnut cookie.
Not to sweet with just the right spice.
Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 jar (11 ounces) chocolate hazelnut spread
1/4 cup shortening
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup milk
1/2 cup chopped, toasted hazelnuts
Finely chopped hazelnuts (about 2 cups)
Sifted confectioners' sugar
Directions:
In a medium mixing bowl, combine flour,
baking powder, and salt; set aside.
In a large mixing bowl combine
chocolate-hazelnut spread and shortening;
beat with electric mixer on
medium to high speed, until combined.
Add sugar; beat on medium speed until fluffy.
Add vanilla and eggs; beat until combined.
Alternately, add flour mixture and milk
to creamed mixture, beating on
medium speed just until combined.
Use a spoon to stir in the 1/2 cup chopped,
toasted hazelnuts. Cover and chill at least
4 hours or until firm. Shape dough into
1 or 1 1/2-inch balls. Roll the balls in
finely chopped hazelnuts; roll in confectioners' sugar.
Place the balls 2 inches apart on a lightly
greased cookie sheet. (The cookies will spread
and crinkle as they bake.) Bake at 375 degrees F.
for 8 to 10 minutes or until surface is cracked
and the cookies are set. Transfer to a wire rack; cool.
Flame Grilled Hamburger
with Special King Sauce
This is a recipe for making a grilled
beef burger with red ripe tomatoes,
crisp lettuce, a creamy sauce, ketchup,
crunchy pickles and onions, on a sesame seed bun.
This hamburger is just Too Good To Describe!
Ingredients:
For the sauce:
2 heaping tablespoon Real Mayonnaise
1 tablespoon Dill pickle Relish
1/4 teaspoon white cane sugar
Pinch of cayenne pepper
Pinch of garlic powder
Pinch of celery salt
Directions:
Mix well and refrigerate
a couple of hours before using.
Ingredients:
For the burger:
4 1/4 pound Ground Sirloin Patties
pinch of celery salt
some ground black pepper
sesame buns
dill sliced pickles
Ketchup
onion, chopped
slice of tomato
lettuce
Directions:
Season beef patty with celery salt and black pepper.
Flame Broil the patty on your Barbecue Grill.
Using fresh sesame buns. On the bottom bun,
place the cooked patty, add a couple of
dill sliced pickles, a squirt of ketchup,
onion slice, tomato slice, lettuce leaf,
a tablespoon of the prepared sauce and the top bun.
beef burger with red ripe tomatoes,
crisp lettuce, a creamy sauce, ketchup,
crunchy pickles and onions, on a sesame seed bun.
This hamburger is just Too Good To Describe!
Ingredients:
For the sauce:
2 heaping tablespoon Real Mayonnaise
1 tablespoon Dill pickle Relish
1/4 teaspoon white cane sugar
Pinch of cayenne pepper
Pinch of garlic powder
Pinch of celery salt
Directions:
Mix well and refrigerate
a couple of hours before using.
Ingredients:
For the burger:
4 1/4 pound Ground Sirloin Patties
pinch of celery salt
some ground black pepper
sesame buns
dill sliced pickles
Ketchup
onion, chopped
slice of tomato
lettuce
Directions:
Season beef patty with celery salt and black pepper.
Flame Broil the patty on your Barbecue Grill.
Using fresh sesame buns. On the bottom bun,
place the cooked patty, add a couple of
dill sliced pickles, a squirt of ketchup,
onion slice, tomato slice, lettuce leaf,
a tablespoon of the prepared sauce and the top bun.
English Cucumber Pickles
I've also made fresh pickles using
this recipe with smaller cucumbers
and they also came out great tasting.
Ingredients:
4 cups rice wine vinegar
2 tablespoons honey
1/2 teaspoon red pepper flakes
1 teaspoon whole white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon toasted cumin seeds
1 tablespoon kosher salt
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped cilantro
2 unpeeled English cucumbers, washed,
cut in half horizontally then quartered lengthwise
Directions:
Combine the vinegar, honey, pepper flakes,
peppercorns, coriander, mustard seeds,
fennel seeds, cumin and salt in a medium
nonreactive saucepan over high heat and bring to a boil.
Let boil for 2 minutes; remove from the heat and let sit
until cooled to room temperature. Add the dill and cilantro.
Place the cucumber in a medium bowl and pour the cooled
vinegar mixture over them. Refrigerate,
covered for 24 hours or up to 4 days.
this recipe with smaller cucumbers
and they also came out great tasting.
Ingredients:
4 cups rice wine vinegar
2 tablespoons honey
1/2 teaspoon red pepper flakes
1 teaspoon whole white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon toasted cumin seeds
1 tablespoon kosher salt
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped cilantro
2 unpeeled English cucumbers, washed,
cut in half horizontally then quartered lengthwise
Directions:
Combine the vinegar, honey, pepper flakes,
peppercorns, coriander, mustard seeds,
fennel seeds, cumin and salt in a medium
nonreactive saucepan over high heat and bring to a boil.
Let boil for 2 minutes; remove from the heat and let sit
until cooled to room temperature. Add the dill and cilantro.
Place the cucumber in a medium bowl and pour the cooled
vinegar mixture over them. Refrigerate,
covered for 24 hours or up to 4 days.
Raspberry Banana Cake
This is a recipe to make a great tasting,
crumbly and fresh berry banana nut cake.
It uses fresh strawberries and also
raspberries and chopped pecans.
It comes out tasting of raspberry,
the banana makes it creamy textured,
while the pecans add a nice crunch.
The strawberries didn't add much.
I would make this again without them.
This came out very very good!
Ingredients:
1/2 cup strawberries, hulled and halved
1/2 cup fresh raspberries, washed
2 eggs
1/2 cup white sugar
3 tablespoons vegetable oil
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
2 ripe bananas, chopped
1/2 cup pecans, chopped fine
1 tablespoon brown sugar
2 cups Bisquick Baking Mix
cinnamon sugar for topping
Directions:
Preheat oven to 350 degrees F.
Grease a bottom only of a
9x5x3" glass baking dish.
In a large mixing bowl combine
all ingredients except Bisquick,
pecans and brown sugar.
In a small food processor
add brown sugar and pecans
chop very fine.
Stir into the large bowl the
Bisquick and pecan mixture.
Pour into glass baking dish.
Top with some cinnamon sugar.
Bake for 40 minutes to 1 hour.
Checking for doneness in between.
crumbly and fresh berry banana nut cake.
It uses fresh strawberries and also
raspberries and chopped pecans.
It comes out tasting of raspberry,
the banana makes it creamy textured,
while the pecans add a nice crunch.
The strawberries didn't add much.
I would make this again without them.
This came out very very good!
Ingredients:
1/2 cup strawberries, hulled and halved
1/2 cup fresh raspberries, washed
2 eggs
1/2 cup white sugar
3 tablespoons vegetable oil
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
2 ripe bananas, chopped
1/2 cup pecans, chopped fine
1 tablespoon brown sugar
2 cups Bisquick Baking Mix
cinnamon sugar for topping
Directions:
Preheat oven to 350 degrees F.
Grease a bottom only of a
9x5x3" glass baking dish.
In a large mixing bowl combine
all ingredients except Bisquick,
pecans and brown sugar.
In a small food processor
add brown sugar and pecans
chop very fine.
Stir into the large bowl the
Bisquick and pecan mixture.
Pour into glass baking dish.
Top with some cinnamon sugar.
Bake for 40 minutes to 1 hour.
Checking for doneness in between.
Loose Meat Sandwiches
using Brown Gravy Mix
This is a recipe to make loose meat sandwiches.
It's great taste comes from the powdered brown
gravy mix cooked right in with the ground beef.
Ingredients:
2 lbs ground beef
1 1/2 cups water
2 tablespoons minced onion
1 tablespoon onion powder
2 7oz packages powdered brown gravy mix
Salt and pepper to taste
Directions:
Cook ground beef with water,
minced onion and onion powder
covered over low heat about 30 minutes.
Stir and break up meat to fine consistency.
Uncover and continue to cook until
most of the liquid is absorbed.
Add gravy mix and cook until
mixture is a smooth consistency.
Spoon meat mixture onto buns.
It's great taste comes from the powdered brown
gravy mix cooked right in with the ground beef.
Ingredients:
2 lbs ground beef
1 1/2 cups water
2 tablespoons minced onion
1 tablespoon onion powder
2 7oz packages powdered brown gravy mix
Salt and pepper to taste
Directions:
Cook ground beef with water,
minced onion and onion powder
covered over low heat about 30 minutes.
Stir and break up meat to fine consistency.
Uncover and continue to cook until
most of the liquid is absorbed.
Add gravy mix and cook until
mixture is a smooth consistency.
Spoon meat mixture onto buns.
Pineapple Pudding
This is an old recipe for pineapple pudding.
It's easy to make and quite good tasting.
Ingredients:
4 egg yolks
1 can crushed pineapple
1 teaspoon cornstarch
1 can sweetened condensed milk
1 condensed milk can of fresh milk
Directions:
Over low heat cook until it comes to a boil.
Pour into a 9 x 9 inch pan.
Thicken a can of crushed pineapple with
cornstarch and pour over top of the pudding.
Cool. When cool, top with whipped cream and refrigerate.
It's easy to make and quite good tasting.
Ingredients:
4 egg yolks
1 can crushed pineapple
1 teaspoon cornstarch
1 can sweetened condensed milk
1 condensed milk can of fresh milk
Directions:
Over low heat cook until it comes to a boil.
Pour into a 9 x 9 inch pan.
Thicken a can of crushed pineapple with
cornstarch and pour over top of the pudding.
Cool. When cool, top with whipped cream and refrigerate.
Bacon Grease Cookies
These were made during the depression era.
Imagine using bacon fat in an oatmeal cookie.
These are easy to make and addictively good.
Ingredients:
1 cup bacon grease
1 cup sugar
1 egg, beaten
4 tbsp. molasses
2 cup flour
1 tsp. salt
2 tsp. soda
1/2 tsp. ginger
1/2 tsp. cloves
1 tsp. cinnamon
Directions:
Sift dry ingredients together.
Stir in bacon grease and egg.
Roll in balls. Roll balls in sugar.
Bake at 350 degrees F. 10-12 minutes.
Imagine using bacon fat in an oatmeal cookie.
These are easy to make and addictively good.
Ingredients:
1 cup bacon grease
1 cup sugar
1 egg, beaten
4 tbsp. molasses
2 cup flour
1 tsp. salt
2 tsp. soda
1/2 tsp. ginger
1/2 tsp. cloves
1 tsp. cinnamon
Directions:
Sift dry ingredients together.
Stir in bacon grease and egg.
Roll in balls. Roll balls in sugar.
Bake at 350 degrees F. 10-12 minutes.
Fresh Brewed
Peach Iced Tea
This is much better than store bought,
not icky sweet and no chemicals.
To make simple syrup bring sugar
and water to a boil in the microwave,
stirring, until sugar is dissolved.
Let syrup cool and chill, covered.
Inredients:
3 orange pekoe tea bags
4 cups cold water
3 1/3 cups peach nectar, chilled
1/4 cup simple syrup or to taste
Simple syrup:
1 1/3 cups sugar
1 1/4 cups water
Peach slices for garnish
Directions:
Place tea bags in a quart-size
glass measure or heatproof bowl.
In a saucepan bring water just to
a boil and pour over tea bags.
Steep tea 5 minutes and strain
through a sieve into a glass pitcher.
Cool tea and chill, covered,
until cold, about 1 hour.
Stir in nectar and syrup.
Serve tea over ice in tall glasses.
not icky sweet and no chemicals.
To make simple syrup bring sugar
and water to a boil in the microwave,
stirring, until sugar is dissolved.
Let syrup cool and chill, covered.
Inredients:
3 orange pekoe tea bags
4 cups cold water
3 1/3 cups peach nectar, chilled
1/4 cup simple syrup or to taste
Simple syrup:
1 1/3 cups sugar
1 1/4 cups water
Peach slices for garnish
Directions:
Place tea bags in a quart-size
glass measure or heatproof bowl.
In a saucepan bring water just to
a boil and pour over tea bags.
Steep tea 5 minutes and strain
through a sieve into a glass pitcher.
Cool tea and chill, covered,
until cold, about 1 hour.
Stir in nectar and syrup.
Serve tea over ice in tall glasses.
Smoked on a Grill
Lemon and Dill Salmon
This is a recipe for smoking salmon
using a charcoal barbecue grill.
You can make this recipe as complicated
as you wish to, I think for salmon,
the simplest is the best way to go.
Ingredients:
2 cups apple wood chips
1 tablespoon minced fresh dill
1 tablespoon fresh lemon juice
3 tablespoons hot mustard
1 teaspoon sweet smoked paprika
1/2 teaspoon salt or to taste
1 (1 1/2-pound) salmon fillet
Cooking spray
Directions:
Soak wood chips in water 30 minutes; drain.
Combine dill, lemon juice, mustard,
paprika, and salt, stirring well.
Place salmon, skin side down,
in a shallow baking dish;
brush mustard mixture over salmon.
Cover and refrigerate 30 minutes.
Prepare the grill for indirect grilling,
Maintain temperature at 225 degrees F.
Place wood chips on hot coals.
Place a disposable aluminum foil pan
on unheated side of grill.
Pour 2 cups water in pan.
Coat grill rack with cooking spray;
place on grill. Place salmon, skin side down,
on grill rack over foil pan on unheated side.
Close lid; cook 35 minutes or until
fish flakes easily when tested with a fork
or until desired degree of doneness.
using a charcoal barbecue grill.
You can make this recipe as complicated
as you wish to, I think for salmon,
the simplest is the best way to go.
Ingredients:
2 cups apple wood chips
1 tablespoon minced fresh dill
1 tablespoon fresh lemon juice
3 tablespoons hot mustard
1 teaspoon sweet smoked paprika
1/2 teaspoon salt or to taste
1 (1 1/2-pound) salmon fillet
Cooking spray
Directions:
Soak wood chips in water 30 minutes; drain.
Combine dill, lemon juice, mustard,
paprika, and salt, stirring well.
Place salmon, skin side down,
in a shallow baking dish;
brush mustard mixture over salmon.
Cover and refrigerate 30 minutes.
Prepare the grill for indirect grilling,
Maintain temperature at 225 degrees F.
Place wood chips on hot coals.
Place a disposable aluminum foil pan
on unheated side of grill.
Pour 2 cups water in pan.
Coat grill rack with cooking spray;
place on grill. Place salmon, skin side down,
on grill rack over foil pan on unheated side.
Close lid; cook 35 minutes or until
fish flakes easily when tested with a fork
or until desired degree of doneness.
Banana Jam
This is easy and is good on toast,
waffles, gingerbread or as a
filling for a spice cake.
Ingredients:
1 1/2 cup sliced bananas
3/4 cup sugar
3 tbsp. orange juice
5 tsp. lemon juice
1 sm. cinnamon stick
1 whole clove
Directions:
Combine all ingredients in a 2 quart saucepan.
Stir over moderate heat until sugar dissolves.
Boil rapidly 5 minutes, reduce heat and simmer,
stirring constantly until thickened,10 minutes.
Pour into small jars or other container,
cool and store in refrigerator.
waffles, gingerbread or as a
filling for a spice cake.
Ingredients:
1 1/2 cup sliced bananas
3/4 cup sugar
3 tbsp. orange juice
5 tsp. lemon juice
1 sm. cinnamon stick
1 whole clove
Directions:
Combine all ingredients in a 2 quart saucepan.
Stir over moderate heat until sugar dissolves.
Boil rapidly 5 minutes, reduce heat and simmer,
stirring constantly until thickened,10 minutes.
Pour into small jars or other container,
cool and store in refrigerator.
Bacon Orange Juice
and Brown Sugar
The name says it all in this great recipe.
If you never heard of this your in for a treat.
The bacon gets nice sweet and crispy.
You can add other spices like black pepper.
Ingredients:
1 pound bacon
3 tablespoons light brown sugar, packed
2 tablespoons orange juice
Directions:
Preheat oven to 400 degrees F.
Line a rimmed baking sheet with aluminum foil
and set a large wire rack in the pan.
Arrange the bacon slices on the rack
and roast 15 minutes or until the bacon
renders some of its fat and the slices shrink.
Meanwhile, in a small mixing bowl,
combine the brown sugar and orange juice.
Remove the baking sheet from the oven.
Using a pastry brush, lightly swab the slices
with about half of the brown sugar mixture,
return to the oven, and continue roasting
until the sugar mixture adheres to the bacon
and appears glossy, about 8 minutes.
Remove the baking sheet from the oven
and use tongs to turn over the slices.
Lightly brush the slices with the
remaining sugar mixture, return to the oven,
and continue roasting until the sugar mixture
adheres to the bacon and appears glossy,
about 8 minutes longer. Remove the baking
sheet from the oven, transfer the bacon
slices to a serving plate, and serve hot.
If you never heard of this your in for a treat.
The bacon gets nice sweet and crispy.
You can add other spices like black pepper.
Ingredients:
1 pound bacon
3 tablespoons light brown sugar, packed
2 tablespoons orange juice
Directions:
Preheat oven to 400 degrees F.
Line a rimmed baking sheet with aluminum foil
and set a large wire rack in the pan.
Arrange the bacon slices on the rack
and roast 15 minutes or until the bacon
renders some of its fat and the slices shrink.
Meanwhile, in a small mixing bowl,
combine the brown sugar and orange juice.
Remove the baking sheet from the oven.
Using a pastry brush, lightly swab the slices
with about half of the brown sugar mixture,
return to the oven, and continue roasting
until the sugar mixture adheres to the bacon
and appears glossy, about 8 minutes.
Remove the baking sheet from the oven
and use tongs to turn over the slices.
Lightly brush the slices with the
remaining sugar mixture, return to the oven,
and continue roasting until the sugar mixture
adheres to the bacon and appears glossy,
about 8 minutes longer. Remove the baking
sheet from the oven, transfer the bacon
slices to a serving plate, and serve hot.
Banana Cake
This will be a family favorite for years to come.
Absolutely the best banana cake I have ever made.
It is very moist and had a lot of banana flavor.
Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F.
Grease and flour 2 - 8 inch round pans.
In a small bowl, whisk together flour,
baking soda and salt; set aside.
2.In a large bowl, cream butter,
white sugar and brown sugar until light.
Beat in eggs, one at a time. Mix in the bananas.
Add flour mixture alternately with the
buttermilk to the creamed mixture.
Stir in chopped walnuts.
Pour batter into the prepared pans.
Bake in the preheated oven for 30 minutes.
Remove from oven to cool.
Absolutely the best banana cake I have ever made.
It is very moist and had a lot of banana flavor.
Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts
Directions:
Preheat oven to 350 degrees F.
Grease and flour 2 - 8 inch round pans.
In a small bowl, whisk together flour,
baking soda and salt; set aside.
2.In a large bowl, cream butter,
white sugar and brown sugar until light.
Beat in eggs, one at a time. Mix in the bananas.
Add flour mixture alternately with the
buttermilk to the creamed mixture.
Stir in chopped walnuts.
Pour batter into the prepared pans.
Bake in the preheated oven for 30 minutes.
Remove from oven to cool.
Peanut Butter
Streusel Topping
Here is a recipe to make a peanut butter
crumb topping you can use on baked muffins,
cakes and bread. Just place on top and bake.
Ingredients:
2 tablespoon peanut butter
1 tablespoon butter
1/2 cup flour
1/2 cup sugar
Directions:
Put the peanut butter and butter
into a bowl and mix them together.
Add the flour and sugar, stir
until the mixture gets crumbly.
Sprinkle over the cake evenly.
crumb topping you can use on baked muffins,
cakes and bread. Just place on top and bake.
Ingredients:
2 tablespoon peanut butter
1 tablespoon butter
1/2 cup flour
1/2 cup sugar
Directions:
Put the peanut butter and butter
into a bowl and mix them together.
Add the flour and sugar, stir
until the mixture gets crumbly.
Sprinkle over the cake evenly.
Bisquick Banana Bread
I made this recipe for banana bread,
added chocolate chips and a few
chopped walnuts into the batter.
Topped with a butter crumb topping.
This is a very good banana bread.
Ingredients:
For the batter:
2 very ripe large bananas, mashed
1/2 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
3 eggs
2-2/3 cups Original Bisquick
1/2 cup chopped walnuts
1/2 cup chocolate chips
For the topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup butter, room temperature
1 teaspoon cinnamon
Directions:
Heat oven to 350 degrees F.
Grease bottom only of a 9X5X3 inch loaf pan,
In a large mixing bowl, combine all
ingredients except Bisquick and nuts;
stir until blended. Stir in Bisquick
chocolate chips and chopped walnuts.
Pour into prepared loaf pan.
In a bowl place brown sugar, flour and butter,
stir to mix well, apply to top of bread batter.
Bake banana berry nut bread for about 1 hour,
or until toothpick inserted in center
comes out clean; cool 10 minutes.
Loosen sides of loaf from pan and
remove to wire rack to cool completely.
added chocolate chips and a few
chopped walnuts into the batter.
Topped with a butter crumb topping.
This is a very good banana bread.
Ingredients:
For the batter:
2 very ripe large bananas, mashed
1/2 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
3 eggs
2-2/3 cups Original Bisquick
1/2 cup chopped walnuts
1/2 cup chocolate chips
For the topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup butter, room temperature
1 teaspoon cinnamon
Directions:
Heat oven to 350 degrees F.
Grease bottom only of a 9X5X3 inch loaf pan,
In a large mixing bowl, combine all
ingredients except Bisquick and nuts;
stir until blended. Stir in Bisquick
chocolate chips and chopped walnuts.
Pour into prepared loaf pan.
In a bowl place brown sugar, flour and butter,
stir to mix well, apply to top of bread batter.
Bake banana berry nut bread for about 1 hour,
or until toothpick inserted in center
comes out clean; cool 10 minutes.
Loosen sides of loaf from pan and
remove to wire rack to cool completely.
Sunday, June 27, 2010
Curry Hummus
This is a recipe to make a really good
curry hummus that I like to use with
warm out of the oven naan bread.
Ingredients:
2 12 oz cans chickpeas – drained
3 garlic cloves crushed
2 tbs Tahini paste
1 tsp ground cumin
1 sweet onion – chopped
3 tsp yellow curry powder or
1 tsp of yellow curry paste
1 tsp sweet smoked paprika
4-5 tbs olive oil – divided
salt and pepper to taste
Directions:
Bring a saucepan of water to boil,
add chickpeas and reduce to simmer for 20 minutes.
Meanwhile, sauté onion and garlic
in 1-2 tbs of olive oil until softened.
Add cumin, curry powder and hot curry paste,
and another 2 tbs of olive oil.
Continue to sauté until onions are translucent.
Mixture will be yellowish-brown.
Blend softened chickpeas and
Tahini in food processor,
adding onion & garlic mixture
until thoroughly blended.
Add additional olive oil
until desired consistency.
Taste and add salt and pepper.
When mixture is creamy but not runny,
more like the consistency of mashed potatoes
transfer to serving dish and drizzle
with olive oil and sprinkle with paprika.
curry hummus that I like to use with
warm out of the oven naan bread.
Ingredients:
2 12 oz cans chickpeas – drained
3 garlic cloves crushed
2 tbs Tahini paste
1 tsp ground cumin
1 sweet onion – chopped
3 tsp yellow curry powder or
1 tsp of yellow curry paste
1 tsp sweet smoked paprika
4-5 tbs olive oil – divided
salt and pepper to taste
Directions:
Bring a saucepan of water to boil,
add chickpeas and reduce to simmer for 20 minutes.
Meanwhile, sauté onion and garlic
in 1-2 tbs of olive oil until softened.
Add cumin, curry powder and hot curry paste,
and another 2 tbs of olive oil.
Continue to sauté until onions are translucent.
Mixture will be yellowish-brown.
Blend softened chickpeas and
Tahini in food processor,
adding onion & garlic mixture
until thoroughly blended.
Add additional olive oil
until desired consistency.
Taste and add salt and pepper.
When mixture is creamy but not runny,
more like the consistency of mashed potatoes
transfer to serving dish and drizzle
with olive oil and sprinkle with paprika.
Watermelon Lemonade
Sparkling Raspberries
A good tasting and colorful lemonade.
Easy to make and a good change from
the ordinary plain made lemonade.
Ingredients:
6 cups watermelon, cubed and seeded
1/4 cup raspberries
1/3 cup sugar or to taste
1/2 cup lemon juice
1 cup club soda
Directions:
Place watermelon and raspberries in a blender;
cover and blend until smooth.
Strain through fine mesh strainer into pitcher.
Stir together sugar and lemon juice
until sugar dissolves; add to strained liquid.
Refrigerate until chilled, about 1 hour.
When ready to serve, add club soda
and pour over ice cubes.
Easy to make and a good change from
the ordinary plain made lemonade.
Ingredients:
6 cups watermelon, cubed and seeded
1/4 cup raspberries
1/3 cup sugar or to taste
1/2 cup lemon juice
1 cup club soda
Directions:
Place watermelon and raspberries in a blender;
cover and blend until smooth.
Strain through fine mesh strainer into pitcher.
Stir together sugar and lemon juice
until sugar dissolves; add to strained liquid.
Refrigerate until chilled, about 1 hour.
When ready to serve, add club soda
and pour over ice cubes.
Fourth of July
American Flag Cake
This is a simple recipe to make
a pretty good and colorful cake.
Ingredients:
1 package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 tub vanilla frosting
1/3 cup fresh blueberries
2 cups strawberries, halved and stemmed
Directions:
Heat oven to 350 degrees F.
Grease the bottom of a
13- by 9-inch pan with shortening.
Prepare cake mix as directed on the package,
using the water, vegetable oil and eggs.
Bake 30 to 35 minutes. Cool 10 minutes.
Run knife around the sides to loosen
cake and remove from pan.
Allow to cool for about 1 hour.
Frost cake and decorate with berries,
using the blueberries for stars
and strawberries for stripes.
a pretty good and colorful cake.
Ingredients:
1 package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 tub vanilla frosting
1/3 cup fresh blueberries
2 cups strawberries, halved and stemmed
Directions:
Heat oven to 350 degrees F.
Grease the bottom of a
13- by 9-inch pan with shortening.
Prepare cake mix as directed on the package,
using the water, vegetable oil and eggs.
Bake 30 to 35 minutes. Cool 10 minutes.
Run knife around the sides to loosen
cake and remove from pan.
Allow to cool for about 1 hour.
Frost cake and decorate with berries,
using the blueberries for stars
and strawberries for stripes.
English Muffin Pizza
These are good little pizza snacks.
Much healthier for you than those
store bought freezen pizza snacks.
Ingredients:
1 english muffin, sliced
3 tablespoons tomato sauce or salsa
2 provelone cheese slices
8 pepperoni slices, small
oregano
Directions:
Open muffin slices and place on a plate.
Top with tomato sauce or salsa,
place a slice of cheese on each and
top with pepperoni and oregano.
Bake in a toaster or regular oven,
until cheese melts and heated through.
Much healthier for you than those
store bought freezen pizza snacks.
Ingredients:
1 english muffin, sliced
3 tablespoons tomato sauce or salsa
2 provelone cheese slices
8 pepperoni slices, small
oregano
Directions:
Open muffin slices and place on a plate.
Top with tomato sauce or salsa,
place a slice of cheese on each and
top with pepperoni and oregano.
Bake in a toaster or regular oven,
until cheese melts and heated through.
How to re-use
Keurig K-Cups
An easy way to re-use Keurig K-Cups.
Remove foil at the top of the cup,
empty all used coffee grounds.
Add one tablespoon coffee in cup,
place a piece of aluminum foil
on top of the cup and seal edge.
Use as a normal cup in machine.
Try it, it really works!
Remove foil at the top of the cup,
empty all used coffee grounds.
Add one tablespoon coffee in cup,
place a piece of aluminum foil
on top of the cup and seal edge.
Use as a normal cup in machine.
Try it, it really works!
Saki Carmalized Sauce
I use this as a finishing sauce on chicken.
It also goes great with shellfish and seafood.
Ingredients:
1 cup light soy sauce
1 tbsp un-salted butter
1/2 tsp garlic
1/4 cup sugar
1/4 cup sake
Directions:
Peel the skin off one garlic clove.
Finely mince into pieces no larger
than 1/4-inch in size. Set aside.
In a medium sauce pan, add the
soy sauce, garlic and sugar.
Add butter and mix thoroughly.
Heat the mixture over medium heat
until it begins to steam and
the sugar has dissolved.
Add the sake and continue
cooking the mixture for five more
minutes to cook off the alcohol.
Take the mixture off the heat.
Adjust the seasonings.
Refrigerate the mixture for approximately
two hours to let the flavors meld,
or until you need to use the sauce.
It also goes great with shellfish and seafood.
Ingredients:
1 cup light soy sauce
1 tbsp un-salted butter
1/2 tsp garlic
1/4 cup sugar
1/4 cup sake
Directions:
Peel the skin off one garlic clove.
Finely mince into pieces no larger
than 1/4-inch in size. Set aside.
In a medium sauce pan, add the
soy sauce, garlic and sugar.
Add butter and mix thoroughly.
Heat the mixture over medium heat
until it begins to steam and
the sugar has dissolved.
Add the sake and continue
cooking the mixture for five more
minutes to cook off the alcohol.
Take the mixture off the heat.
Adjust the seasonings.
Refrigerate the mixture for approximately
two hours to let the flavors meld,
or until you need to use the sauce.
Chicken Garden Salad
This is a recipe you must try soon!
When I was making this salad I was
actually excited at how good it looked.
And tastes just out of this world good.
The sauce it creats is addictive, you'll
find your self trying to get every drop
of it off your plate with the bread.
Ingredients:
1/2 cup chicken, cooked and diced
1 apple, peeled, cored and sliced
1 (6 ounce) can mandarin oranges, drained
1 radish, sliced thin
1 small carrot, peeled and 1" peels
10 grape tomatoes, whole
1/2 roasted red pepper, cut up
1/2 slice of red onion, chopped
8 black olives, halved diagonally
8 small slices pepperoni
1/2 cup sour cream
1/2 teaspoon sugar
1/2 teaspoon dried chives
fresh lettuce to serve on
fresh basil for garnish
parker house rolls
Directions:
In a large bowl,place ingredients
as you cut and prepare them.
Add sour cream, chives and sugar.
Mix well, serve on a bed of lettuce,
garnished with fresh basil,
with parker house rolls on the side.
When I was making this salad I was
actually excited at how good it looked.
And tastes just out of this world good.
The sauce it creats is addictive, you'll
find your self trying to get every drop
of it off your plate with the bread.
Ingredients:
1/2 cup chicken, cooked and diced
1 apple, peeled, cored and sliced
1 (6 ounce) can mandarin oranges, drained
1 radish, sliced thin
1 small carrot, peeled and 1" peels
10 grape tomatoes, whole
1/2 roasted red pepper, cut up
1/2 slice of red onion, chopped
8 black olives, halved diagonally
8 small slices pepperoni
1/2 cup sour cream
1/2 teaspoon sugar
1/2 teaspoon dried chives
fresh lettuce to serve on
fresh basil for garnish
parker house rolls
Directions:
In a large bowl,place ingredients
as you cut and prepare them.
Add sour cream, chives and sugar.
Mix well, serve on a bed of lettuce,
garnished with fresh basil,
with parker house rolls on the side.
Turkey Tacos
These are great for a quick lunch.
It's like a turkey salad sandwich
inside a crunchy taco shell.
I like to spice these up by
adding a drop or two of hot sauce.
Ingredients:
6 crunchy taco shells
1 Tablespoon olive oil
1/2 pound ground turkey
1 small red onion, peeled and chopped
1 can chopped tomatoes, drained
6 teaspoons mayonnaise or sour cream
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
fresh lettuce leaves, chopped
shredded cheddar cheese
fresh snipped chives
Directions:
Warm taco shells on microwave oven.
In a large skillet over medium hot heat, add oil,
Add ground turkey and add onion. Cook and stir
until meat is done and onion tender. Drain.
Stir in vegetables, tomatoes,
cumin, garlic powder, and oregano.
Cook until warmed through.
Spoon into warm tortilla shells.
Place some mayonnaise and lettuce in shells.
Garnish with cheddar cheese and chives.
It's like a turkey salad sandwich
inside a crunchy taco shell.
I like to spice these up by
adding a drop or two of hot sauce.
Ingredients:
6 crunchy taco shells
1 Tablespoon olive oil
1/2 pound ground turkey
1 small red onion, peeled and chopped
1 can chopped tomatoes, drained
6 teaspoons mayonnaise or sour cream
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
fresh lettuce leaves, chopped
shredded cheddar cheese
fresh snipped chives
Directions:
Warm taco shells on microwave oven.
In a large skillet over medium hot heat, add oil,
Add ground turkey and add onion. Cook and stir
until meat is done and onion tender. Drain.
Stir in vegetables, tomatoes,
cumin, garlic powder, and oregano.
Cook until warmed through.
Spoon into warm tortilla shells.
Place some mayonnaise and lettuce in shells.
Garnish with cheddar cheese and chives.
How to Roast or Grill
Fresh Red Peppers
I love the taste of grilled
or charred red bell peppers.
Once you taste these you'll
be hooked on them just like me.
Ingredients:
6 red bell peppers
olive oil
garlic slices or herbs
Directions:
Wash and pat dry fresh red peppers.
Place on hot grill, turning every few minutes
to get a nice black char, all around the skin.
about 6 minutes or so depending on heat.
Once the peppers are done place in a paper bag.
As the steam from the peppers condenses,
the skin becomes easier to peel off.
Once the peppers have cooled to handle,
peel off the blackened skin and discard.
You can do this with your fingers or
a sharp pairing knife.
Pull or cut off the top of the pepper
and squeeze gently to remove the seeds.
Never rinse or wash the peppers
as the water will diminish the smoky flavor.
When the skins and seeds have been removed
cover them in oil, adding garlic slices or herbs
if desired and refrigerate for up to 2 weeks.
or charred red bell peppers.
Once you taste these you'll
be hooked on them just like me.
Ingredients:
6 red bell peppers
olive oil
garlic slices or herbs
Directions:
Wash and pat dry fresh red peppers.
Place on hot grill, turning every few minutes
to get a nice black char, all around the skin.
about 6 minutes or so depending on heat.
Once the peppers are done place in a paper bag.
As the steam from the peppers condenses,
the skin becomes easier to peel off.
Once the peppers have cooled to handle,
peel off the blackened skin and discard.
You can do this with your fingers or
a sharp pairing knife.
Pull or cut off the top of the pepper
and squeeze gently to remove the seeds.
Never rinse or wash the peppers
as the water will diminish the smoky flavor.
When the skins and seeds have been removed
cover them in oil, adding garlic slices or herbs
if desired and refrigerate for up to 2 weeks.
Peach Chutney
Nectarine Chutney
This is a recipe to make a chutney
with fresh nectarines and spices.
You could make this using apricots,
or fresh peaches of any kind you have.
Use this on sandwiches of all kinds.
It's great on waffles or pancakes.
Ingredients:
2 teaspoons canola oil
1 teaspoon yellow mustard seeds
1 small white onion, peeled and finely diced
2/3 cup white granulated sugar
1/3 cup white wine vinegar
1 teaspoon finely chopped peeled fresh ginger
1/4 teaspoon dried red pepper flakes
4 whole firm but ripe nectarines, pitted, cut 1" pieces
1/2 teaspoon salt or to taste
Directions:
Heat oil in large saucepan over medium heat.
Add the mustard seeds and saute until
they begin to pop about 30 seconds.
Add the onion and saute until tender
and translucent about 4 minutes.
Stir in the sugar, vinegar, ginger and pepper.
Simmer until the sugar dissolves.
Add the nectarines and cook until
the nectarines are tender but still
hold their shape and the syrup thickens
slightly stirring occasionally about 10 minutes.
Stir in the salt to taste.
with fresh nectarines and spices.
You could make this using apricots,
or fresh peaches of any kind you have.
Use this on sandwiches of all kinds.
It's great on waffles or pancakes.
Ingredients:
2 teaspoons canola oil
1 teaspoon yellow mustard seeds
1 small white onion, peeled and finely diced
2/3 cup white granulated sugar
1/3 cup white wine vinegar
1 teaspoon finely chopped peeled fresh ginger
1/4 teaspoon dried red pepper flakes
4 whole firm but ripe nectarines, pitted, cut 1" pieces
1/2 teaspoon salt or to taste
Directions:
Heat oil in large saucepan over medium heat.
Add the mustard seeds and saute until
they begin to pop about 30 seconds.
Add the onion and saute until tender
and translucent about 4 minutes.
Stir in the sugar, vinegar, ginger and pepper.
Simmer until the sugar dissolves.
Add the nectarines and cook until
the nectarines are tender but still
hold their shape and the syrup thickens
slightly stirring occasionally about 10 minutes.
Stir in the salt to taste.
Green Bean Rice
Persian Lubia Polo
This is a delicious recipe for rice
cooked in a sauce with green beans
and meat (usually beef or pork).
Ingredients:
6 cup rice
1 lb meat, diced into 1/4"
1 lb green beans
16 oz can of tomato sauce
2 lg onions, diced
salt and pepper to taste
1/2 tsp turmeric
pinch of saffron
vegetable oil
Directions:
Soak rice for several hours (half a day).
Sautee onions in oil until golden brown,
then add meat. Stir until meat is browned.
Add turmeric, pepper and salt. Mix well.
Add 2 cups of water and let simmer.
Slice green beans into 1/2"
sections and add to meat.
Add tomato sauce and cook until
liquid reduces into a thick sauce.
Bring 2 quarts of salted water to a boil.
Add rice and cook over low boil until half done.
Drain and rinse in warm water.
Place a small amount of oil in
the bottom of a tall, large pot.
Line bottom of pot with aluminum foil
and put another small bit of
oil on top of the foil. Place one 1" layer
of rice on top of the foil, then one
layer of the meat mixture, continue
until both ingredients are used up.
Place a small bit of oil on top of everything,
cover and cook over low heat for 30-45 minutes.
cooked in a sauce with green beans
and meat (usually beef or pork).
Ingredients:
6 cup rice
1 lb meat, diced into 1/4"
1 lb green beans
16 oz can of tomato sauce
2 lg onions, diced
salt and pepper to taste
1/2 tsp turmeric
pinch of saffron
vegetable oil
Directions:
Soak rice for several hours (half a day).
Sautee onions in oil until golden brown,
then add meat. Stir until meat is browned.
Add turmeric, pepper and salt. Mix well.
Add 2 cups of water and let simmer.
Slice green beans into 1/2"
sections and add to meat.
Add tomato sauce and cook until
liquid reduces into a thick sauce.
Bring 2 quarts of salted water to a boil.
Add rice and cook over low boil until half done.
Drain and rinse in warm water.
Place a small amount of oil in
the bottom of a tall, large pot.
Line bottom of pot with aluminum foil
and put another small bit of
oil on top of the foil. Place one 1" layer
of rice on top of the foil, then one
layer of the meat mixture, continue
until both ingredients are used up.
Place a small bit of oil on top of everything,
cover and cook over low heat for 30-45 minutes.
Saturday, June 26, 2010
Pita Pocket
Bread Dough
This is a very easy and good recipe.
They can be stored in a plastic bag
in the refrigerator for several days
or in the freezer for 1 or 2 months.
It makes really good tasting pitas
that make great tasting pita pizzas.
Ingredients:
1 1/8 cups warm water
3 cups all-purpose flour
2 teaspoons salt
1 tablespoon olive oil
1 teaspoon white sugar
1 1/2 teaspoons active dry yeast
Directions:
Place all ingredients in kitchen-Aide mixer.
Mix with dough hook 5 minutes,
add more flour if to wet.
Place some flour on bread board,
with floured hands knead the dough,
form into a ball,
cover with mixing bowl to let rise, 40 minutes.
After dough has risen long enough, remove bowl and
gently roll and stretch dough into a 12 inch rope.
With a sharp knife, divide dough into 8 pieces.
Roll each into a smooth ball. With a rolling pin,
roll each ball into a 6 to 7 inch circle.
Set aside on a lightly floured countertop.
cover with a towel. Let pitas rise about
30 minutes or so until slightly puffy.
Preheat oven to 500 degrees F.
Place 2 or 3 pitas on a wire cake rack.
Place cake rack directly on oven rack.
Bake pitas 4 to 5 minutes until puffed
and tops begin to brown.
Remove from oven and immediately place
pitas in a sealed brown paper bag or cover
them with a damp kitchen towel until soft.
Once pitas a softened, either cut in half
or split top edge for half or whole pitas.
They can be stored in a plastic bag
in the refrigerator for several days
or in the freezer for 1 or 2 months.
It makes really good tasting pitas
that make great tasting pita pizzas.
Ingredients:
1 1/8 cups warm water
3 cups all-purpose flour
2 teaspoons salt
1 tablespoon olive oil
1 teaspoon white sugar
1 1/2 teaspoons active dry yeast
Directions:
Place all ingredients in kitchen-Aide mixer.
Mix with dough hook 5 minutes,
add more flour if to wet.
Place some flour on bread board,
with floured hands knead the dough,
form into a ball,
cover with mixing bowl to let rise, 40 minutes.
After dough has risen long enough, remove bowl and
gently roll and stretch dough into a 12 inch rope.
With a sharp knife, divide dough into 8 pieces.
Roll each into a smooth ball. With a rolling pin,
roll each ball into a 6 to 7 inch circle.
Set aside on a lightly floured countertop.
cover with a towel. Let pitas rise about
30 minutes or so until slightly puffy.
Preheat oven to 500 degrees F.
Place 2 or 3 pitas on a wire cake rack.
Place cake rack directly on oven rack.
Bake pitas 4 to 5 minutes until puffed
and tops begin to brown.
Remove from oven and immediately place
pitas in a sealed brown paper bag or cover
them with a damp kitchen towel until soft.
Once pitas a softened, either cut in half
or split top edge for half or whole pitas.
White Rice
and Yellow Dal
This is a lip smacking dhan dar recipe
which will knockout anyone who eats it.
Try your hand at this asian recipe of dhan dar,
which makes you keep asking for more and more.
Ingredients:
18 ounces toovar dal
1 1/4 teaspoons turmeric powder
2 large onions slice and deep fried
5 green chillies deseeded and finely chopped
1 pod garlic skinned sliced and deep fried
4 tablespoons chopped coriander
salt to taste
1 cup pure ghee
Directions:
Wash the dal twice. Place in a pressure cooker
with six to seven cups of water. Add the necessary
amount of salt and turmeric and cook for 15 minutes.
Deep-fry sliced onion, chopped chillies in ghee.
Remove the onions when golden brown.
Remove chillies as soon as you put them in the ghee.
Pass the dal through a moule legume.
Allow to simmer for five minutes.
Add the pure ghee and place dal in a bowl
topped with the fried onions, garlic, chillies and coriander.
This dal should only be eaten with white rice and a patia.
This patia can be made with fish, prawns, eggs or brinjals.
which will knockout anyone who eats it.
Try your hand at this asian recipe of dhan dar,
which makes you keep asking for more and more.
Ingredients:
18 ounces toovar dal
1 1/4 teaspoons turmeric powder
2 large onions slice and deep fried
5 green chillies deseeded and finely chopped
1 pod garlic skinned sliced and deep fried
4 tablespoons chopped coriander
salt to taste
1 cup pure ghee
Directions:
Wash the dal twice. Place in a pressure cooker
with six to seven cups of water. Add the necessary
amount of salt and turmeric and cook for 15 minutes.
Deep-fry sliced onion, chopped chillies in ghee.
Remove the onions when golden brown.
Remove chillies as soon as you put them in the ghee.
Pass the dal through a moule legume.
Allow to simmer for five minutes.
Add the pure ghee and place dal in a bowl
topped with the fried onions, garlic, chillies and coriander.
This dal should only be eaten with white rice and a patia.
This patia can be made with fish, prawns, eggs or brinjals.
Orange Shrimp with
Chipotle Pepper Adobo
Chipotle chiles are dried smoked jalapenos.
They are often sold canned in adobo sauce
and are used in stews and sauces,
giving a smoky, sweet flavor.
Serve with a tossed green salad
and your favorite hot steamed vegetable.
Ingredients:
1/3 cup Italian Dressing
1-1/2 lb. uncooked deveined peeled large shrimp
1/4 cup orange marmalade
2 Tbsp. chopped canned chipotle peppers in adobo sauce
1/4 cup chopped cilantro
3 cups hot cooked long-grain white rice
Directions:
Heat dressing in large skillet on medium-high heat.
Add shrimp; cook 4 min., stirring frequently.
Add marmalade and peppers; cook and stir 3 minutes
or until shrimp are tender. Remove from heat.
Stir in cilantro. Serve over cooked white rice.
They are often sold canned in adobo sauce
and are used in stews and sauces,
giving a smoky, sweet flavor.
Serve with a tossed green salad
and your favorite hot steamed vegetable.
Ingredients:
1/3 cup Italian Dressing
1-1/2 lb. uncooked deveined peeled large shrimp
1/4 cup orange marmalade
2 Tbsp. chopped canned chipotle peppers in adobo sauce
1/4 cup chopped cilantro
3 cups hot cooked long-grain white rice
Directions:
Heat dressing in large skillet on medium-high heat.
Add shrimp; cook 4 min., stirring frequently.
Add marmalade and peppers; cook and stir 3 minutes
or until shrimp are tender. Remove from heat.
Stir in cilantro. Serve over cooked white rice.
Vichyssoise
Cold Potato Soup
I make this soup and actually serve it hot.
It's good with some crumbled bacon as garnish.
Ingredients:
4 tb Butter
2 1/2 lb Clean leeks (cut in half
2 1/2 lb Potato; bakers (1/4 and
1 1/2 quart Chicken stock
1 1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper
1 3/4 cup Heavy cream
1 tb Chives
Directions:
In a large pot, melt butter over low heat,
add the leeks, cover and cook 10 minutes,
stir occasionally, add potatos, stock, and salt.
Cover and let cook until the potatos are soft,
In a food processor puree the soup in batches.
Place all of soup in a large container,
add heavy cream and black pepper,
refrigerate atleast 2 hours before serving.
Sprinkle with chives to serve.
It's good with some crumbled bacon as garnish.
Ingredients:
4 tb Butter
2 1/2 lb Clean leeks (cut in half
2 1/2 lb Potato; bakers (1/4 and
1 1/2 quart Chicken stock
1 1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper
1 3/4 cup Heavy cream
1 tb Chives
Directions:
In a large pot, melt butter over low heat,
add the leeks, cover and cook 10 minutes,
stir occasionally, add potatos, stock, and salt.
Cover and let cook until the potatos are soft,
In a food processor puree the soup in batches.
Place all of soup in a large container,
add heavy cream and black pepper,
refrigerate atleast 2 hours before serving.
Sprinkle with chives to serve.
White Port and
Pomegranate Pears
This is a recipe using port wine and
pomegranate juice to spice of pears.
Ingredients:
16 oz. White Port
6 oz. Pomegranate Juice
16 oz. Granulated Sugar
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cardamon
4 Pears, chopped
Directions:
Place sugar, port and pomegranate juice
in saucepan over medium heat.
Stir well to dissolve sugar.
Increase heat to medium high and reduce
by 75% to reach syrup like consistency.
Add chopped red pears; slightly poach.
Remove from heat to cool.
Label, date and refrigerate.
pomegranate juice to spice of pears.
Ingredients:
16 oz. White Port
6 oz. Pomegranate Juice
16 oz. Granulated Sugar
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cardamon
4 Pears, chopped
Directions:
Place sugar, port and pomegranate juice
in saucepan over medium heat.
Stir well to dissolve sugar.
Increase heat to medium high and reduce
by 75% to reach syrup like consistency.
Add chopped red pears; slightly poach.
Remove from heat to cool.
Label, date and refrigerate.
Chex Mix Party Mix
This is a good mix to make for your next party.
I like to also add dome hot pepper sauce to it.
It's better for you than stor bought, less salt.
Ingredients:
6 Tablespoons melted butter
4 Teaspoons Worcestershire sauce
3/4 teaspoon garlic powder
6 cups Corn chex
6 cups Wheat chex
6 cups Rice Chex
2 cups peanuts (red skin)
1 cup small pretzels
Directions:
Pour melted butter into shallow baking pan.
Stir in Worcestershire sauce, and garlic powder.
Add cereals, nuts and pretzels and coat well.
Preheat oven to 250°F. Spread mix on cookie sheet.
Bake for 45 minutes, stirring every 15 minutes.
Dry on absorbent towels. Store in airtight container.
I like to also add dome hot pepper sauce to it.
It's better for you than stor bought, less salt.
Ingredients:
6 Tablespoons melted butter
4 Teaspoons Worcestershire sauce
3/4 teaspoon garlic powder
6 cups Corn chex
6 cups Wheat chex
6 cups Rice Chex
2 cups peanuts (red skin)
1 cup small pretzels
Directions:
Pour melted butter into shallow baking pan.
Stir in Worcestershire sauce, and garlic powder.
Add cereals, nuts and pretzels and coat well.
Preheat oven to 250°F. Spread mix on cookie sheet.
Bake for 45 minutes, stirring every 15 minutes.
Dry on absorbent towels. Store in airtight container.
Smoky Bourbon
Chicken Wings
After two hours in the smoker,
I doused some chicken wings with a cup
of Jack Daniels a half cup of maple syrup,
with a few drops of red hot pepper sauce.
Then I threw them on a hot grill,
just to crisp them up a bit.
I probably don’t have to tell
you how fantastic they were.
Ingredients:
20 chicken wings
1 cup bourbon whiskey
1/2 cup maple syrup
2 tablespoons brown sugar
1 or 2 drops hot pepper sauce
Directions:
Wash chicken wings.
Preheat smoker to 225 degrees F.
Place wings on an aluminun pan,
put in smoker and cook for 2 hours.
Remove wings to a clean pan and add
bourbon, maple syrup and hot sauce.
Light a grill and place wings on grate
to crisp up, turning often for 5 minutes.
I doused some chicken wings with a cup
of Jack Daniels a half cup of maple syrup,
with a few drops of red hot pepper sauce.
Then I threw them on a hot grill,
just to crisp them up a bit.
I probably don’t have to tell
you how fantastic they were.
Ingredients:
20 chicken wings
1 cup bourbon whiskey
1/2 cup maple syrup
2 tablespoons brown sugar
1 or 2 drops hot pepper sauce
Directions:
Wash chicken wings.
Preheat smoker to 225 degrees F.
Place wings on an aluminun pan,
put in smoker and cook for 2 hours.
Remove wings to a clean pan and add
bourbon, maple syrup and hot sauce.
Light a grill and place wings on grate
to crisp up, turning often for 5 minutes.
Adobo Powder
Homemade
Adobo is a condiment which has chipotles
garlic, vinegar, salt, and spices.
The spices can vary, but generally
include several types of peppers
in addition to the Chipotle.
Ground cumin and dried oregano.
This mix is a great seasoning for
any Latin American meat dishes.
Think of it as Mexican Seasoned Salt.
Ingredients:
3 Tbsp. salt
1 Tbsp. onion power
1 Tbsp. garlic powder
1 Tbsp. black pepper
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. cumin
Directions:
Combine all and mix well.
Store in an airtight shaker container.
garlic, vinegar, salt, and spices.
The spices can vary, but generally
include several types of peppers
in addition to the Chipotle.
Ground cumin and dried oregano.
This mix is a great seasoning for
any Latin American meat dishes.
Think of it as Mexican Seasoned Salt.
Ingredients:
3 Tbsp. salt
1 Tbsp. onion power
1 Tbsp. garlic powder
1 Tbsp. black pepper
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. cumin
Directions:
Combine all and mix well.
Store in an airtight shaker container.
Whole Wheat Pasta
Sausage and Peppers
I like to use penne pasta to make this.
Whole grain wheat pasta is even better.
This has mild Italian sausage, onions
and green bell peppers in the recipe.
with canned diced tomatoes and spices.
Ingredients:
1 pound Italian sausage meat
1/2 pound whole wheat pasta
1 onion, peeled and chopped
2 green bell peppers, chopped
1 (28 ounce) can diced tomatoes
1 (26 ounce) can tomato sauce
1/2 cup water
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Directions:
In a large saute pan cook sausage with water
crumble up and stirring to break sausage up.
Add olive oil, green pepper and onion,
stir to mix, cover and simmer 15 minutes.
Add diced tomatoes, tomato sauce and spices.
Mix well, cover and simmer 15 minutes more.
In a large pan cook pasta until done, drain.
Add some sausage and peppers to pasta,
mix well and serve with grated parmesan cheese.
Whole grain wheat pasta is even better.
This has mild Italian sausage, onions
and green bell peppers in the recipe.
with canned diced tomatoes and spices.
Ingredients:
1 pound Italian sausage meat
1/2 pound whole wheat pasta
1 onion, peeled and chopped
2 green bell peppers, chopped
1 (28 ounce) can diced tomatoes
1 (26 ounce) can tomato sauce
1/2 cup water
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Directions:
In a large saute pan cook sausage with water
crumble up and stirring to break sausage up.
Add olive oil, green pepper and onion,
stir to mix, cover and simmer 15 minutes.
Add diced tomatoes, tomato sauce and spices.
Mix well, cover and simmer 15 minutes more.
In a large pan cook pasta until done, drain.
Add some sausage and peppers to pasta,
mix well and serve with grated parmesan cheese.
Friday, June 25, 2010
Bourbon Grill Sauce
Whiskey Grilling Baste
I could put this sauce on dirt
and it would taste really good.
I first made this bourbon sauce
at least over thirty years ago.
It's good on baked potatoes,
great on grilled steak or shrimp.
Ingredients:
1/2 cup granulated sugar
1/4 cup brown sugar
6 tablespoons butter, melted
1/2 cup buttermilk
4 tablespoons Bourbon
1/2 teaspoon baking soda
1 tablespoon white corn syrup
1 teaspoon vanilla extract
Directions:
In a glass bowl, mix all ingredients.
Place in microwave oven and cook on high.
Bring to a boil for 1 minute.
Stir to combine and serve warm.
and it would taste really good.
I first made this bourbon sauce
at least over thirty years ago.
It's good on baked potatoes,
great on grilled steak or shrimp.
Ingredients:
1/2 cup granulated sugar
1/4 cup brown sugar
6 tablespoons butter, melted
1/2 cup buttermilk
4 tablespoons Bourbon
1/2 teaspoon baking soda
1 tablespoon white corn syrup
1 teaspoon vanilla extract
Directions:
In a glass bowl, mix all ingredients.
Place in microwave oven and cook on high.
Bring to a boil for 1 minute.
Stir to combine and serve warm.
Baked Potato Kugel
This is an old and authentic recipe.
The kugel come out nice and crunchy brown.
Ingredients:
4 large russet potatoes
1 medium onion
2 oz. oil
2 large or extra large eggs
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon salt or to taste
Black pepper
Directions:
Grate the potato and onion finely.
Place in a strainer to drain about 10 minutes.
Preheat the oven at 450 degrees F.
Put the oil in bottom of a small rectangular
baking dish (or 2 muffin tins) and heat in oven.
Whisk the eggs until fluffy.
Add the well-drained potatoes
and onion, flour, salt, and pepper.
Carefully swirl the hot oil around
the baking dish or muffin tins to coat the sides,
then pour the excess oil into the potato mixture.
Blend thoroughly and pour it all into the baking dish
(or spoon it into muffin tins).
Bake for 15 minutes then turn the oven down
to 350 degrees F. for a further hour, or until crisp,
well-risen and golden brown, salt to taste and serve.
The kugel come out nice and crunchy brown.
Ingredients:
4 large russet potatoes
1 medium onion
2 oz. oil
2 large or extra large eggs
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon salt or to taste
Black pepper
Directions:
Grate the potato and onion finely.
Place in a strainer to drain about 10 minutes.
Preheat the oven at 450 degrees F.
Put the oil in bottom of a small rectangular
baking dish (or 2 muffin tins) and heat in oven.
Whisk the eggs until fluffy.
Add the well-drained potatoes
and onion, flour, salt, and pepper.
Carefully swirl the hot oil around
the baking dish or muffin tins to coat the sides,
then pour the excess oil into the potato mixture.
Blend thoroughly and pour it all into the baking dish
(or spoon it into muffin tins).
Bake for 15 minutes then turn the oven down
to 350 degrees F. for a further hour, or until crisp,
well-risen and golden brown, salt to taste and serve.
Gourmet Black Pepper
Vanilla Ice Cream
This ice cream sounds odd but tastes great.
It goes really well with fresh strawberries.
Ingredients:
1 1/2 pints premium vanilla ice cream
1 1/2 tablespoons medium ground black pepper
Directions:
Place ice cream in refrigerator for
about 30 minutes until slightly softened.
Gently stir in pepper.
Place back in freezer until firm.
It goes really well with fresh strawberries.
Ingredients:
1 1/2 pints premium vanilla ice cream
1 1/2 tablespoons medium ground black pepper
Directions:
Place ice cream in refrigerator for
about 30 minutes until slightly softened.
Gently stir in pepper.
Place back in freezer until firm.
Apple Mustard Glaze
This is a good glaze to use on baked ham.
It's not so sticky sweet as a lot of them.
I've even made this glaze a few times
in a glass bowl in the microwave oven.
Ingredients:
2 cups apple jelly
1/2 cup Dijon mustard
1 tablespoon brown sugar
1 teaspoon ginger
3 teaspoons dry mustard
Directions:
In a small saucepan, combine apple jelly,
Dijon mustard, brown sugar, ginger and dry mustard.
Cook over low heat until jelly is melted
and mixture is well blended, stirring constantly.
It's not so sticky sweet as a lot of them.
I've even made this glaze a few times
in a glass bowl in the microwave oven.
Ingredients:
2 cups apple jelly
1/2 cup Dijon mustard
1 tablespoon brown sugar
1 teaspoon ginger
3 teaspoons dry mustard
Directions:
In a small saucepan, combine apple jelly,
Dijon mustard, brown sugar, ginger and dry mustard.
Cook over low heat until jelly is melted
and mixture is well blended, stirring constantly.
Stir Fried Rice with
Mushroom and Spinach
This is a fast and good recipe for a chicken
that's stir fried with spinach, mushrooms.
You can add any other vegetables you have on hand.
Ingredients:
2 cups brown rice, cooked
1 lb. chicken breast cut into bite-size pieces
1 box frozen spinach (10 oz.) thawed and drained
4 oz. sliced fresh mushrooms
2 Tablespoons lite soy sauce
2 Tablespoons canola oil
Directions:
In a skillet, heat oil over medium high.
Sauté chicken for 5 minutes or until cooked.
Add mushrooms and spinach to the skillet, cook 2 minutes.
Stir in soy sauce and serve over rice.
that's stir fried with spinach, mushrooms.
You can add any other vegetables you have on hand.
Ingredients:
2 cups brown rice, cooked
1 lb. chicken breast cut into bite-size pieces
1 box frozen spinach (10 oz.) thawed and drained
4 oz. sliced fresh mushrooms
2 Tablespoons lite soy sauce
2 Tablespoons canola oil
Directions:
In a skillet, heat oil over medium high.
Sauté chicken for 5 minutes or until cooked.
Add mushrooms and spinach to the skillet, cook 2 minutes.
Stir in soy sauce and serve over rice.
Skillet Penne Pasta
and Italian Sausage
This dish was so good and really easy to make.
I used penne pasta in this recipe because
it's the kind that's easy to eat with a fork.
You can use any type pasta you have on hand.
Ingredients:
1 (12 ounce) package Penne pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, crumbled
1 pinch of hot cayenne pepper
1 small onion, peeled and diced
3 cloves garlic, peeled and minced
1 (28 ounce) can diced tomatoes, drained
1 cup mushrooms, sliced
1 1/2 cups heavy cream
1/2 teaspoon salt or to taste
3 tablespoons minced fresh parsley
Directions:
Heat oil in a large skillet over medium heat.
Cook sausage and pepper until sausage
is evenly browned, drain fat. Stir in onion
and garlic, and cook until onion is tender.
Stir in tomatoes, mushrooms, cream, and salt.
Simmer until mixture thickens, 8 to 10 minutes.
Bring a large pot of lightly salted water to a boil.
Cook pasta in boiling water for 8 to 10 minutes, drain.
Stir cooked pasta into sauce, and heat through.
Sprinkle with parsley and grated parmesan, serve.
I used penne pasta in this recipe because
it's the kind that's easy to eat with a fork.
You can use any type pasta you have on hand.
Ingredients:
1 (12 ounce) package Penne pasta
2 tablespoons olive oil
1 pound sweet Italian sausage, crumbled
1 pinch of hot cayenne pepper
1 small onion, peeled and diced
3 cloves garlic, peeled and minced
1 (28 ounce) can diced tomatoes, drained
1 cup mushrooms, sliced
1 1/2 cups heavy cream
1/2 teaspoon salt or to taste
3 tablespoons minced fresh parsley
Directions:
Heat oil in a large skillet over medium heat.
Cook sausage and pepper until sausage
is evenly browned, drain fat. Stir in onion
and garlic, and cook until onion is tender.
Stir in tomatoes, mushrooms, cream, and salt.
Simmer until mixture thickens, 8 to 10 minutes.
Bring a large pot of lightly salted water to a boil.
Cook pasta in boiling water for 8 to 10 minutes, drain.
Stir cooked pasta into sauce, and heat through.
Sprinkle with parsley and grated parmesan, serve.
Baked Sausage and
Ziti Pasta Casserole
In this recipe I mixed the cooked pasta together
with the sauce and layered that with the cheese.
I ended up with two layers of sauce/cheese.
I was looking for something very saucy and cheesy,
and that was pretty much perfect!
Ingredients
1 pound Italian sausage, casings removed
1/2 cup diced celery
1/2 cup diced onion
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
1/4 teaspoon garlic powder
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 pound dry ziti pasta
2 (4.5 ounce) cans sliced mushrooms, drained
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions:
In a skillet over medium heat, cook sausage
with celery and onion until sausage
is evenly browned, about 5 to 10 minutes.
Drain excess grease, and set aside.
In another skillet over medium-low heat,
combine tomatoes, tomato sauce, garlic powder,
salt, and oregano. Simmer while preparing pasta.
Bring a large pot of salted water to a boil.
Cook pasta for 8 to 10 minutes, drain.
Preheat oven to 350 degrees F.
In a 3 quart baking dish, layer ziti,
mushrooms, sausage, mozzarella cheese,
and sauce. Repeat layers, and top with Parmesan.
Bake for 45 minutes in the preheated oven.
with the sauce and layered that with the cheese.
I ended up with two layers of sauce/cheese.
I was looking for something very saucy and cheesy,
and that was pretty much perfect!
Ingredients
1 pound Italian sausage, casings removed
1/2 cup diced celery
1/2 cup diced onion
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
1/4 teaspoon garlic powder
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 pound dry ziti pasta
2 (4.5 ounce) cans sliced mushrooms, drained
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions:
In a skillet over medium heat, cook sausage
with celery and onion until sausage
is evenly browned, about 5 to 10 minutes.
Drain excess grease, and set aside.
In another skillet over medium-low heat,
combine tomatoes, tomato sauce, garlic powder,
salt, and oregano. Simmer while preparing pasta.
Bring a large pot of salted water to a boil.
Cook pasta for 8 to 10 minutes, drain.
Preheat oven to 350 degrees F.
In a 3 quart baking dish, layer ziti,
mushrooms, sausage, mozzarella cheese,
and sauce. Repeat layers, and top with Parmesan.
Bake for 45 minutes in the preheated oven.
Baked Ham and
Scalloped Potatoes
Ham goes well with scalloped potatoes.
Use a good quality ham for less salt.
Ingredients:
1/4 pound cooked ham, cubed
1 small onion, chopped
1/4 cup butter or margarine
1 cup milk
1 pound potatoes, sliced with skin on
1/4 pound shredded cheddar cheese
1/4 cup flour
salt and pepper to taste
Directions:
Preheat oven to 350 degrees F.
In a heavy pan melt butter.
Add flour and stir continuously until boiling.
Add milk and quickly whisk until thickened.
Add salt and pepper.
In a frying pan, saute ham and onions.
Boil potatoes until cooked, but still firm. Drain thoroughly.
Place potatoes in a baking dish and top with ham and onions.
Pour white sauce over potatoes and ham.
Top with cheddar cheese.
Bake uncovered for 30 minutes.
Use a good quality ham for less salt.
Ingredients:
1/4 pound cooked ham, cubed
1 small onion, chopped
1/4 cup butter or margarine
1 cup milk
1 pound potatoes, sliced with skin on
1/4 pound shredded cheddar cheese
1/4 cup flour
salt and pepper to taste
Directions:
Preheat oven to 350 degrees F.
In a heavy pan melt butter.
Add flour and stir continuously until boiling.
Add milk and quickly whisk until thickened.
Add salt and pepper.
In a frying pan, saute ham and onions.
Boil potatoes until cooked, but still firm. Drain thoroughly.
Place potatoes in a baking dish and top with ham and onions.
Pour white sauce over potatoes and ham.
Top with cheddar cheese.
Bake uncovered for 30 minutes.
Peach Cobbler
Cobbler makes a great dessert after dinner,
special snack or even a quick breakfast.
Serve warm, near room temperature,
or with a side of vanilla ice cream.
Ingredients:
1 quart sliced and peeled fresh peaches
1/4 cup creamed butter
1/4 cup white sugar (plus 1/4 c. extra)
1 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Directions:
Preheat oven to 375 degrees F.
Grease a 1.5 quart baking dish.
Slice and peel peaches, add the extra 1/4 cup sugar.
Leave it to form juice while you make the batter.
In a medium bowl, cream butter and sugar.
In a separate bowl, mix flour, baking powder and salt.
Add this dry mixture to creamed mixture,
alternating with milk, to make a thick batter.
Mix by hand and spread the
batter in the bottom of the dish.
Pour fruit on top of the batter.
Dot top with butter and bake for 1 hour.
The batter will bubble up through the fruit.
special snack or even a quick breakfast.
Serve warm, near room temperature,
or with a side of vanilla ice cream.
Ingredients:
1 quart sliced and peeled fresh peaches
1/4 cup creamed butter
1/4 cup white sugar (plus 1/4 c. extra)
1 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Directions:
Preheat oven to 375 degrees F.
Grease a 1.5 quart baking dish.
Slice and peel peaches, add the extra 1/4 cup sugar.
Leave it to form juice while you make the batter.
In a medium bowl, cream butter and sugar.
In a separate bowl, mix flour, baking powder and salt.
Add this dry mixture to creamed mixture,
alternating with milk, to make a thick batter.
Mix by hand and spread the
batter in the bottom of the dish.
Pour fruit on top of the batter.
Dot top with butter and bake for 1 hour.
The batter will bubble up through the fruit.
Thursday, June 24, 2010
Mandarin Orange
Egg Noodle Shrimp
This orange shrimp recipe is so good.
With green peppers and red onions,
it's a colorful dish that's easy
to make and tastes really great.
Ingredients:
1/2 pound shrimp
1 small can mandarin oranges, drained
1/2 red onion, peeled and chopped
1/2 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon sweet smoked paprika
1/2 teaspoon ground black pepper
1 green bell pepper, chopped
1 red onion, peeled and chopped
Directions:
Boil water, add pasta and shrimp,
cook until done, removing shrimp
as they turn pink and are cooked.
Pasta will take on a shrimp flavor.
Drain water, add juice, sauce and sugar.
Season with paprika and pepper,
top with mandarin orange segments.
With green peppers and red onions,
it's a colorful dish that's easy
to make and tastes really great.
Ingredients:
1/2 pound shrimp
1 small can mandarin oranges, drained
1/2 red onion, peeled and chopped
1/2 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon sweet smoked paprika
1/2 teaspoon ground black pepper
1 green bell pepper, chopped
1 red onion, peeled and chopped
Directions:
Boil water, add pasta and shrimp,
cook until done, removing shrimp
as they turn pink and are cooked.
Pasta will take on a shrimp flavor.
Drain water, add juice, sauce and sugar.
Season with paprika and pepper,
top with mandarin orange segments.
One Pot Meal
Hot Day Dish
This recipe is easy quick to prepare.
Plus you only need one pot of water.
With cheese perogies, meatballs
and some frozen broccoli.
It's a satisfying meal on a hot day.
Ingredients:
4 frozen pre-cooked meatballs
6 frozen cheese filled perogies
2 cups frozen broccoli florets
water
butter if desired
salt to taste
pepper to taste
Directions:
Bring 4 cups water to a full boil in pan.
Add meatballs, perogies and broccoli.
Let come to a boil again, then simmer
for abot fifteen minutes.
Remove with a slotted spoon.
Season with salt and pepper.
Serve with butter if desired.
Plus you only need one pot of water.
With cheese perogies, meatballs
and some frozen broccoli.
It's a satisfying meal on a hot day.
Ingredients:
4 frozen pre-cooked meatballs
6 frozen cheese filled perogies
2 cups frozen broccoli florets
water
butter if desired
salt to taste
pepper to taste
Directions:
Bring 4 cups water to a full boil in pan.
Add meatballs, perogies and broccoli.
Let come to a boil again, then simmer
for abot fifteen minutes.
Remove with a slotted spoon.
Season with salt and pepper.
Serve with butter if desired.
Gazpacho, Spanish
Gazpacho is a liquid salad from southern Spain.
using fresh herbs and vegetables and served cold.
Ingredients:
4 stalks celery, roughly chopped
3 red bell peppers, roughly chopped
3 small fennel bulbs, roughly chopped
2 beefsteak tomatoes, diced
1 bunch scallions, roughly chopped
1 sweet onion, roughly chopped
2 cloves garlic, roughly chopped
1/2 cup extra-virgin olive oil
1/3 cup fresh lemon juice
1 teaspoon hot pepper sauce (optional)
Kosher salt and black pepper
3 limes, halved
Directions:
Working in batches, place the celery,
bell peppers, fennel, tomatoes, scallions,
onion, and garlic in the bowl of a food processor
and pulse until finely chopped but not pureed.
Transfer to a large glass or plastic bowl
and stir in the tomato juice, oil, lemon juice,
hot sauce, if using, 2 teaspoons salt,
and ½ teaspoon black pepper.
Cover and refrigerate for at least 2 hours
and up to 6. Serve chilled with the limes.
using fresh herbs and vegetables and served cold.
Ingredients:
4 stalks celery, roughly chopped
3 red bell peppers, roughly chopped
3 small fennel bulbs, roughly chopped
2 beefsteak tomatoes, diced
1 bunch scallions, roughly chopped
1 sweet onion, roughly chopped
2 cloves garlic, roughly chopped
1/2 cup extra-virgin olive oil
1/3 cup fresh lemon juice
1 teaspoon hot pepper sauce (optional)
Kosher salt and black pepper
3 limes, halved
Directions:
Working in batches, place the celery,
bell peppers, fennel, tomatoes, scallions,
onion, and garlic in the bowl of a food processor
and pulse until finely chopped but not pureed.
Transfer to a large glass or plastic bowl
and stir in the tomato juice, oil, lemon juice,
hot sauce, if using, 2 teaspoons salt,
and ½ teaspoon black pepper.
Cover and refrigerate for at least 2 hours
and up to 6. Serve chilled with the limes.
Cream Cheese Pie Crust
Despite its name, you don’t taste cream cheese.
Instead, the cheese lends a richness to the
flavor and the crust is flaky and light.
This is easy to make with a food processor.
Ingredients:
8 Tblsp. (1 stick) cold butter, cubed
1 cup plus 2 Tablespoons flour
1/4 teaspoon Salt
3 ounces cream cheese
1 tablespoon ice water
1 teaspoon ice water
Directions:
Place the flour and salt in a food processor
and pulse for a few seconds and combine.
Add half of the butter and all of the
cream cheese and process for about 10 seconds.
Then add the remaining butter and pulse
another few seconds, until the butter in the
mixture is the size of small peas.
Add the ice water and pulse about 4 times.
Pour the entire mixture into a plastic bag.
press the dough together and then knead
it for a minute or so and form it into a ball.
Flatten it into a disc shape a little more
than an inch thick, wrap tightly in the plastic
and chill it in the refrigerator for 1 hour.
To place it in the pan, fold the rolled-out in half,
or hang it from the rolling pin.
If the dough sticks to the surface,
use a floured spatula all around
to loosen before lifting it up.
Instead, the cheese lends a richness to the
flavor and the crust is flaky and light.
This is easy to make with a food processor.
Ingredients:
8 Tblsp. (1 stick) cold butter, cubed
1 cup plus 2 Tablespoons flour
1/4 teaspoon Salt
3 ounces cream cheese
1 tablespoon ice water
1 teaspoon ice water
Directions:
Place the flour and salt in a food processor
and pulse for a few seconds and combine.
Add half of the butter and all of the
cream cheese and process for about 10 seconds.
Then add the remaining butter and pulse
another few seconds, until the butter in the
mixture is the size of small peas.
Add the ice water and pulse about 4 times.
Pour the entire mixture into a plastic bag.
press the dough together and then knead
it for a minute or so and form it into a ball.
Flatten it into a disc shape a little more
than an inch thick, wrap tightly in the plastic
and chill it in the refrigerator for 1 hour.
To place it in the pan, fold the rolled-out in half,
or hang it from the rolling pin.
If the dough sticks to the surface,
use a floured spatula all around
to loosen before lifting it up.
Italian Sausage
Cream Sauce
A good sauce to make ahead and freeze.
This is very good served over pasta.
Ingredients:
1/2 pound sweet Italian sausage
1/2 pound hot Italian sausage
2 Tbsp olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1 cup whipping cream
2 14.5-ounce cans diced tomatoes in juice
1 Tbsp dried sage
1/2 cup grated Parmesan cheese
Directions:
Heat oil in heavy large pot over medium-high heat.
Add shallots and garlic and sauté until
beginning to soften, about 3 minutes.
Add sausages and sauté until no longer pink,
breaking up the sausages a bit, about 5 minutes.
Add cream; simmer 5 minutes. Add tomatoes with juices.
Add sage. Simmer until sauce thickens,
stirring occasionally, about 15 minutes.
This is very good served over pasta.
Ingredients:
1/2 pound sweet Italian sausage
1/2 pound hot Italian sausage
2 Tbsp olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1 cup whipping cream
2 14.5-ounce cans diced tomatoes in juice
1 Tbsp dried sage
1/2 cup grated Parmesan cheese
Directions:
Heat oil in heavy large pot over medium-high heat.
Add shallots and garlic and sauté until
beginning to soften, about 3 minutes.
Add sausages and sauté until no longer pink,
breaking up the sausages a bit, about 5 minutes.
Add cream; simmer 5 minutes. Add tomatoes with juices.
Add sage. Simmer until sauce thickens,
stirring occasionally, about 15 minutes.
Sage and Pumpkin Sauce
I like this sauce served over pasta.
It's made using canned pumpkin,
cream, fresh herbs and spices.
Ingredients:
1 teaspoon olive oil
1 shallot (chopped)
3 sage leave (thinly sliced)
1 clove garlic (chopped)
1 cup chicken stock
1 cup pumpkin puree
1/4 cup heavy cream
1 teaspoon chili sauce
nutmeg to taste
cinnamon to taste
salt to taste
black pepper to taste
parmigiano reggiano (grated)
sage leaves
Directions:
Heat the oil in a pan.
Add the shallots and sage and saute until
the shallots are tender, about 3-5 minutes.
Add the garlic and saute, about 1 minute.
Add the chicken stock, pumpkin puree,
heavy cream, chili sauce, nutmeg, cinnamon,
salt and pepper and simmer to thicken.
Plate the pasta and garnish with
parmigiano reggiano and sage leaves.
It's made using canned pumpkin,
cream, fresh herbs and spices.
Ingredients:
1 teaspoon olive oil
1 shallot (chopped)
3 sage leave (thinly sliced)
1 clove garlic (chopped)
1 cup chicken stock
1 cup pumpkin puree
1/4 cup heavy cream
1 teaspoon chili sauce
nutmeg to taste
cinnamon to taste
salt to taste
black pepper to taste
parmigiano reggiano (grated)
sage leaves
Directions:
Heat the oil in a pan.
Add the shallots and sage and saute until
the shallots are tender, about 3-5 minutes.
Add the garlic and saute, about 1 minute.
Add the chicken stock, pumpkin puree,
heavy cream, chili sauce, nutmeg, cinnamon,
salt and pepper and simmer to thicken.
Plate the pasta and garnish with
parmigiano reggiano and sage leaves.
Hot Giardiniera Salad
There is no set amount for all of these vegetables.
You have to add an amount that looks right to you.
Also you can add other vegetables as you wish.
Ingredients:
cauliflower
garlic
onion
celery
carrot
red bell pepper
capers
green olives with pimento
sport peppers (substitute jalapenos)
pepperoncini peppers
fresh ground black pepper
red pepper flakes
oregano leafs
white vinegar
Directions:
Combine the above ingredients in a bowl
and add enough water to cover. Add salt.
For every 2 cups of water, add 1/4 cup salt.
Cover the bowl and let sit for 24 hours.
Drain the water and wash the
salt water off the vegetables.
Place into a bowl and add:
capers
green olives with pimento
sport peppers (substitute jalapenos)
pepperoncini peppers
fresh ground black pepper
red pepper flakes
oregano leafs
Place into a jar and add an equal amount of vinegar
and olive oil, enough to cover the vegetables.
You have to add an amount that looks right to you.
Also you can add other vegetables as you wish.
Ingredients:
cauliflower
garlic
onion
celery
carrot
red bell pepper
capers
green olives with pimento
sport peppers (substitute jalapenos)
pepperoncini peppers
fresh ground black pepper
red pepper flakes
oregano leafs
white vinegar
Directions:
Combine the above ingredients in a bowl
and add enough water to cover. Add salt.
For every 2 cups of water, add 1/4 cup salt.
Cover the bowl and let sit for 24 hours.
Drain the water and wash the
salt water off the vegetables.
Place into a bowl and add:
capers
green olives with pimento
sport peppers (substitute jalapenos)
pepperoncini peppers
fresh ground black pepper
red pepper flakes
oregano leafs
Place into a jar and add an equal amount of vinegar
and olive oil, enough to cover the vegetables.
Spanish Cold Tapas
Marinated Mushrooms
These are really good marinated mushrooms.
Decorate with some chopped fresh chives.
To make a pincho, put some goats cheese on top
of some slices of bread and place under a medium grill.
Once the cheese is soft and grilled, put a spoonful
of marinated mushrooms on top and serve.
Ingredients:
3 tbsp olive oil
1 small onion finely chopped
1 clove of garlic crushed
1/2 small glass of white wine
1/2 small glass of water
salt and pepper
4 cups mushrooms (preferably small)
Directions:
Heat the oil in a heavy based pan.
Add the finely chopped onion and garlic season
with salt and pepper and sauté for 5 - 10 minutes.
Add the wine and water and simmer for 20 minutes.
Clean the mushrooms and slice thinly then add them
to the pan and cook for a further 10 minutes.
Place everything in a serving dish and set aside to cool
before placing it in the fridge - serve cold.
Decorate with some chopped fresh chives.
To make a pincho, put some goats cheese on top
of some slices of bread and place under a medium grill.
Once the cheese is soft and grilled, put a spoonful
of marinated mushrooms on top and serve.
Ingredients:
3 tbsp olive oil
1 small onion finely chopped
1 clove of garlic crushed
1/2 small glass of white wine
1/2 small glass of water
salt and pepper
4 cups mushrooms (preferably small)
Directions:
Heat the oil in a heavy based pan.
Add the finely chopped onion and garlic season
with salt and pepper and sauté for 5 - 10 minutes.
Add the wine and water and simmer for 20 minutes.
Clean the mushrooms and slice thinly then add them
to the pan and cook for a further 10 minutes.
Place everything in a serving dish and set aside to cool
before placing it in the fridge - serve cold.
Bourbon Chicken
This is a great Recipe for bourbon chicken.
I feel that I have finally found a cure for
my chinese craving that I can make at home!
I serve this on a bed of fresh lettuce.
Ingredients:
2 chicken breasts, cut up
1/4 cup low-sodium soy sauce
2 tablespoons white vinegar
1/4 cup bourbon
1/4 cup brown sugar
1 scallion, chopped
1 teaspoon powdered ginger
2 garlic cloves, peeled and minced
2 tablespoons peanut oil
Directions:
Coarsely chop the scallion and mix all ingredients
but the chicken and peanut oil together in a bowl
and whisk until well blended. set aside.
Dice chicken into bite sized pieces
and sauté in very hot pan or WOK with
the peanut oil until lightly browned on the outside.
Add liquid mixture to the chicken and reduce heat to medium.
Cook this un-covered until liquid is reduced
to a glaze on the chicken bites and chicken is fully cooked.
I feel that I have finally found a cure for
my chinese craving that I can make at home!
I serve this on a bed of fresh lettuce.
Ingredients:
2 chicken breasts, cut up
1/4 cup low-sodium soy sauce
2 tablespoons white vinegar
1/4 cup bourbon
1/4 cup brown sugar
1 scallion, chopped
1 teaspoon powdered ginger
2 garlic cloves, peeled and minced
2 tablespoons peanut oil
Directions:
Coarsely chop the scallion and mix all ingredients
but the chicken and peanut oil together in a bowl
and whisk until well blended. set aside.
Dice chicken into bite sized pieces
and sauté in very hot pan or WOK with
the peanut oil until lightly browned on the outside.
Add liquid mixture to the chicken and reduce heat to medium.
Cook this un-covered until liquid is reduced
to a glaze on the chicken bites and chicken is fully cooked.
Bourbon Shrimp Scampi
This is an excellent recipe for making one
of the best shrimp dishes I've ever had.
Served over linguini pasta it's fantastic.
Ingredients:
6 large shrimp
1 sprig fresh rosemary
1/2 teaspoon white sugar
1/4 cup bourbon
4 garlic cloves, peeled and minced
freshly cracked Pepper
Directions:
Peel and devine the shrimp.
Mince the Rosemary, sugar and garlic,
along with the black pepper, sprinkle
over both sides of the shrimp.
Splash your choice of bourbon over it, and
let marinate in the refrigerator for an hour.
Cook pasta per package directions, set aside.
Pre-heat a saute pan to medium heat,
add olive oil and butter, add shrimp.
Saute until shimp are done, about 2 minutes.
Remove shrimp from pan, add bread crumbs.
Add more butter if needed and saute
until all moisture is absorbed.
Add shrimp back to pan,
season with salt and pepper and mix well.
Serve over cooked pasta.
of the best shrimp dishes I've ever had.
Served over linguini pasta it's fantastic.
Ingredients:
6 large shrimp
1 sprig fresh rosemary
1/2 teaspoon white sugar
1/4 cup bourbon
4 garlic cloves, peeled and minced
freshly cracked Pepper
Directions:
Peel and devine the shrimp.
Mince the Rosemary, sugar and garlic,
along with the black pepper, sprinkle
over both sides of the shrimp.
Splash your choice of bourbon over it, and
let marinate in the refrigerator for an hour.
Cook pasta per package directions, set aside.
Pre-heat a saute pan to medium heat,
add olive oil and butter, add shrimp.
Saute until shimp are done, about 2 minutes.
Remove shrimp from pan, add bread crumbs.
Add more butter if needed and saute
until all moisture is absorbed.
Add shrimp back to pan,
season with salt and pepper and mix well.
Serve over cooked pasta.
Vanilla Fruit Salad
Vanilla brings out the best flavors
of the fresh fruit in this colorful salad.
Ingredients:
2 cups strawberries, halved
1 cup blueberries
1 cup fresh or canned pineapple chunks
1 cup cantaloupe chunks
2 kiwis, peeled and sliced
1/4 cup confectioners' sugar
2 teaspoons vanilla extract
Directions:
Mix fruit, confectioners sugar and vanilla in large bowl.
Refrigerate 1 hour or until ready to serve.
of the fresh fruit in this colorful salad.
Ingredients:
2 cups strawberries, halved
1 cup blueberries
1 cup fresh or canned pineapple chunks
1 cup cantaloupe chunks
2 kiwis, peeled and sliced
1/4 cup confectioners' sugar
2 teaspoons vanilla extract
Directions:
Mix fruit, confectioners sugar and vanilla in large bowl.
Refrigerate 1 hour or until ready to serve.
Lemon Rosemary
Grilled Chicken
Fresh rosemary goes well with chicken.
Lemons bring the flavor of the Mediterranean
to this easy grilled chicken recipe.
This is a sugarless recipe for chicken that you
don't have to worry about burning on the grill.
Ingredients:
1 pound boneless skinless chicken breast halves
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon rosemary leaves
Directions:
Mix oil, lemon juice and seasonings in small bowl.
Place chicken in large resealable plastic bag.
Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor.
Remove chicken from marinade.
Discard remaining marinade.
Grill over medium-high heat 6 to 8 minutes per side
or until chicken is cooked through, turning frequently.
Lemons bring the flavor of the Mediterranean
to this easy grilled chicken recipe.
This is a sugarless recipe for chicken that you
don't have to worry about burning on the grill.
Ingredients:
1 pound boneless skinless chicken breast halves
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon rosemary leaves
Directions:
Mix oil, lemon juice and seasonings in small bowl.
Place chicken in large resealable plastic bag.
Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor.
Remove chicken from marinade.
Discard remaining marinade.
Grill over medium-high heat 6 to 8 minutes per side
or until chicken is cooked through, turning frequently.
California Maki
I've been making maki with avocado,
and in this recipe imitation crab.
Ingredients:
2 cups sushi rice
2 sheets of nori
imitation crab leg
1/2 avocado
1 Japanese cucumber
1 green onion, chopped
Black sesame seeds
Soy sauce and wasabi
Directions:
Place a sheet of nori, shiny side down, on the mat.
Take a few scoops of rice and cover the nori to a
depth of a quarter inch, taking care to leave
a 1/4” at the top end free of rice.
Press the rice firmly with a sheet of plastic wrap.
Line up ingredients horizontally across the bottom
half of the rice. I usually place the softer ingredients,
like avocado, at the bottom, and harder ingredients,
like cucumber, towards the top, so that
I have something to press against while I roll.
Roll the sushi from the bottom, squeezing
gently as you go. As you roll the sushi,
fold the mat towards you. After the sushi
is rolled, you will have a log approximately 3” wide.
Shape the log into a slightly square shape
(with the mat still wrapped around it).
Place the completed log on a cutting board.
To cut the sushi, you must have a sharp knife.
Dip the knife into a glass of water from time to time,
in order to keep the rice from sticking to the knife.
I usually cut the sushi about 3/4" thick.
If the end is uneven, cut it off.
Makes 2 rolls, which makes approximately 16 pieces.
and in this recipe imitation crab.
Ingredients:
2 cups sushi rice
2 sheets of nori
imitation crab leg
1/2 avocado
1 Japanese cucumber
1 green onion, chopped
Black sesame seeds
Soy sauce and wasabi
Directions:
Place a sheet of nori, shiny side down, on the mat.
Take a few scoops of rice and cover the nori to a
depth of a quarter inch, taking care to leave
a 1/4” at the top end free of rice.
Press the rice firmly with a sheet of plastic wrap.
Line up ingredients horizontally across the bottom
half of the rice. I usually place the softer ingredients,
like avocado, at the bottom, and harder ingredients,
like cucumber, towards the top, so that
I have something to press against while I roll.
Roll the sushi from the bottom, squeezing
gently as you go. As you roll the sushi,
fold the mat towards you. After the sushi
is rolled, you will have a log approximately 3” wide.
Shape the log into a slightly square shape
(with the mat still wrapped around it).
Place the completed log on a cutting board.
To cut the sushi, you must have a sharp knife.
Dip the knife into a glass of water from time to time,
in order to keep the rice from sticking to the knife.
I usually cut the sushi about 3/4" thick.
If the end is uneven, cut it off.
Makes 2 rolls, which makes approximately 16 pieces.
Avocado and
Green Pea Hummus
I started out to make simple green pea hummus,
ended up adding an avocado and this is the dish.
I think the fresh mint leaves add a great touch.
Ingredients:
2 cups sweet green peas
1 ripe avocado
1 tablespoon lime juice
1 clove garlic, peeled and minced
1/2 teaspoon salt or to taste
6 fresh mint leaves for garnish
Directions:
Spoon out the avocado flesh and
put into a food processor.
Add the lime juice and garlic.
Add the green peas and salt,
process until desired consistency.
ended up adding an avocado and this is the dish.
I think the fresh mint leaves add a great touch.
Ingredients:
2 cups sweet green peas
1 ripe avocado
1 tablespoon lime juice
1 clove garlic, peeled and minced
1/2 teaspoon salt or to taste
6 fresh mint leaves for garnish
Directions:
Spoon out the avocado flesh and
put into a food processor.
Add the lime juice and garlic.
Add the green peas and salt,
process until desired consistency.
Tomato Basil Soup
Made in Crock Pot
This is just about as good as soup gets.
With heavy cream, butter and chicken stock.
I made this also using V-8 juice and garlic.
Make sure this soup doesn't boil.
Ingredients:
15 plum tomatoes, peeled, and diced
5 cups V-8 juice
1 yellow onion, peeled and finely minced
2 garlic cloves, peeled and pressed
16 fresh basil leaves
1/2 teaspoon Italian seasoning
1 cup heavy cream
1/4 cup un-salted butter
salt to taste
black pepper to taste
croutons for garnish
Directions:
Place tomatoes and juice in a stock pot
over medium heat; simmer 30 minutes.
Puree the tomato mixture along with the
basil leaves, onions, garlic and seasoning.
Place in slow cooker at low heat.
Slowly add cream and butter until melted,
season with salt and pepper as needed.
Simmer in slow-cooker for 2 hours on low.
Serve, garnished with croutons.
With heavy cream, butter and chicken stock.
I made this also using V-8 juice and garlic.
Make sure this soup doesn't boil.
Ingredients:
15 plum tomatoes, peeled, and diced
5 cups V-8 juice
1 yellow onion, peeled and finely minced
2 garlic cloves, peeled and pressed
16 fresh basil leaves
1/2 teaspoon Italian seasoning
1 cup heavy cream
1/4 cup un-salted butter
salt to taste
black pepper to taste
croutons for garnish
Directions:
Place tomatoes and juice in a stock pot
over medium heat; simmer 30 minutes.
Puree the tomato mixture along with the
basil leaves, onions, garlic and seasoning.
Place in slow cooker at low heat.
Slowly add cream and butter until melted,
season with salt and pepper as needed.
Simmer in slow-cooker for 2 hours on low.
Serve, garnished with croutons.
Creamy Tomato
Fresh Basil Soup
Unlike a traditional tomato soup
made with regular tomatoes and broth,
this soup combines roasted tomatoes,
cream and chicken broth with crushed
red pepper for a complex rich flavor.
Ingredients:
1 (14 oz) can of fire roasted tomatoes
6 fresh garden ripe plum tomatoes, quartered
2 garlic cloves, peeled and chopped,
1 yellow onion, peeled and diced
1 cup chicken stock or broth
1/2 cup heavy whipping cream
2 tablespoons olive oil
fresh basil leaves, cut chiffonade
Salt to taste
Black pepper to taste
Crushed red pepper to taste
Directions:
Heat oil in a heavy pot over medium-high heat.
Add onion and cook until translucent.
Add chopped garlic to the pan with the onion.
Saute the garlic and onion for about five minutes,
stirring frequently to avoid burning.
Add can of tomatoes, including juice,
and the plum tomatoes to the pot and stir.
Cover and allow to cook for 15 minutes,
stirring the contents every few minutes.
Add the chicken broth and cream to the pot
and simmer for about 10 minutes, do not boil.
The soup should thicken as it reduces.
Stir occasionally to keep the from sticking.
Add the fresh basil, salt and pepper.
Add crushed red pepper to taste.
Cook on medium heat for 5 minutes longer.
Using a immersion blender, puree until smooth.
made with regular tomatoes and broth,
this soup combines roasted tomatoes,
cream and chicken broth with crushed
red pepper for a complex rich flavor.
Ingredients:
1 (14 oz) can of fire roasted tomatoes
6 fresh garden ripe plum tomatoes, quartered
2 garlic cloves, peeled and chopped,
1 yellow onion, peeled and diced
1 cup chicken stock or broth
1/2 cup heavy whipping cream
2 tablespoons olive oil
fresh basil leaves, cut chiffonade
Salt to taste
Black pepper to taste
Crushed red pepper to taste
Directions:
Heat oil in a heavy pot over medium-high heat.
Add onion and cook until translucent.
Add chopped garlic to the pan with the onion.
Saute the garlic and onion for about five minutes,
stirring frequently to avoid burning.
Add can of tomatoes, including juice,
and the plum tomatoes to the pot and stir.
Cover and allow to cook for 15 minutes,
stirring the contents every few minutes.
Add the chicken broth and cream to the pot
and simmer for about 10 minutes, do not boil.
The soup should thicken as it reduces.
Stir occasionally to keep the from sticking.
Add the fresh basil, salt and pepper.
Add crushed red pepper to taste.
Cook on medium heat for 5 minutes longer.
Using a immersion blender, puree until smooth.
Red Currant Tart
Using Bread Dough
I had some bread dough in the refrigerator
and some fresh picked red currants, put them
together in this great tasting breakfast treat.
Ingredients:
4 cups currant berries
Bread dough, about 1/2 pound
1/2 cup flour
1/4 cup white sugar
2 tablespoons brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
cinnamon/sugar
2 tablespoons butter
Directions:
Cover berries with cold water and
move them around with your hands
in the water to clean them, drain.
Add sugars, flour and vanilla, mix.
Pre-heat oven to 350 degrees F.
Roll out bread dough into a square,
on a parchment paper lined baking sheet.
place berries in center of dough
pull up sides of dough to center,
leaving a 4" hole in the center.
Sprinkle top with cinnamon/sugar.
Bake for about 30 minutes, until brown,
melt butter on top of crust.
Wrap in plastic wrap and let cool.
Cut in slices to serve.
and some fresh picked red currants, put them
together in this great tasting breakfast treat.
Ingredients:
4 cups currant berries
Bread dough, about 1/2 pound
1/2 cup flour
1/4 cup white sugar
2 tablespoons brown sugar
1 teaspoon vanilla
1/2 teaspoon salt
cinnamon/sugar
2 tablespoons butter
Directions:
Cover berries with cold water and
move them around with your hands
in the water to clean them, drain.
Add sugars, flour and vanilla, mix.
Pre-heat oven to 350 degrees F.
Roll out bread dough into a square,
on a parchment paper lined baking sheet.
place berries in center of dough
pull up sides of dough to center,
leaving a 4" hole in the center.
Sprinkle top with cinnamon/sugar.
Bake for about 30 minutes, until brown,
melt butter on top of crust.
Wrap in plastic wrap and let cool.
Cut in slices to serve.
Hot Pepper Soup
Black Eyed Pea Soup
On a chilly, rainy day this is
comfort food at it's finest.
It's got butternut squash,
sweet potato and spinach in it.
Making a rich ham hock stock
and then chilling it is an easy way
to remove the fat, and save the flavor.
Ingredients:
1 lg. smoked ham hock
1 lb pork butt, trimmed of fat and cut to 1 inch cubes
2 cups cooked black eyed peas
4 cloves garlic, peeled and minced
1 large onion, diced
2 leeks, cleaned and cut into rings
1 fresh Scotch Bonnet chile, seeded and minced
1 16 oz can chopped tomatoes in juice
1/4 cup tomato paste
1/2 tsp. dried thyme
pinch each of cinnamon, allspice and nutmeg
3/4 lb butternut Squash, peeled and cut into 1 inch cubes
1/2 lb sweet potato, peeled and cut into 1 inch cubes
1/2 lb fresh spinach
salt and pepper to taste
Place the ham hock and pork butt in 2 qts water and bring to a boil.
Reduce to a simmer and cook until the meat is tender, about 2 hours.
Drain off the liquid and reserve in the refrigerator
Pick the meat off the ham hock, and discard the fat, skin, and bone.
Sauté the onion and leeks in 1 Tbs. olive oil until soft.
Add the pork cubes and brown well.
Add the chile pepper and garlic, cook 1 minute.
Add the tomato products and herbs and bring to a boil, reduce the heat and simmer 5 minutes.
Remove the fat from the top of the chilled ham hock stock and discard.
Add the meat from the hock and it's liquid, the squash, and the sweet potatoes to the pot and simmer, stirring occasionally until tender, about 25 minutes.
Stir in the black eyed peas and the spinach.
Cook until heated through.
Season to taste with salt and pepper, and serve.
comfort food at it's finest.
It's got butternut squash,
sweet potato and spinach in it.
Making a rich ham hock stock
and then chilling it is an easy way
to remove the fat, and save the flavor.
Ingredients:
1 lg. smoked ham hock
1 lb pork butt, trimmed of fat and cut to 1 inch cubes
2 cups cooked black eyed peas
4 cloves garlic, peeled and minced
1 large onion, diced
2 leeks, cleaned and cut into rings
1 fresh Scotch Bonnet chile, seeded and minced
1 16 oz can chopped tomatoes in juice
1/4 cup tomato paste
1/2 tsp. dried thyme
pinch each of cinnamon, allspice and nutmeg
3/4 lb butternut Squash, peeled and cut into 1 inch cubes
1/2 lb sweet potato, peeled and cut into 1 inch cubes
1/2 lb fresh spinach
salt and pepper to taste
Place the ham hock and pork butt in 2 qts water and bring to a boil.
Reduce to a simmer and cook until the meat is tender, about 2 hours.
Drain off the liquid and reserve in the refrigerator
Pick the meat off the ham hock, and discard the fat, skin, and bone.
Sauté the onion and leeks in 1 Tbs. olive oil until soft.
Add the pork cubes and brown well.
Add the chile pepper and garlic, cook 1 minute.
Add the tomato products and herbs and bring to a boil, reduce the heat and simmer 5 minutes.
Remove the fat from the top of the chilled ham hock stock and discard.
Add the meat from the hock and it's liquid, the squash, and the sweet potatoes to the pot and simmer, stirring occasionally until tender, about 25 minutes.
Stir in the black eyed peas and the spinach.
Cook until heated through.
Season to taste with salt and pepper, and serve.
Best Ham and
Navy Bean Soup
This is a really good ham and bean soup!
It's got just enough beans, fresh vegetables,
herbs and spices in it to balance out perfectly.
I like it because there's no salt added in this.
Ingredients:
1/2 pound navy beans
1 ham bone with 1 cup ham, chopped
1 celery stalk, peeled and chopped
1 medium onion, peeled and chopped
2 garlic cloves, peeled and minced
3 tomatoes, fresh chopped
2 tablespoons olive oil
1 tablespoon un-salted butter
2 carrots, peeled and chopped
1/4 cup fresh parsley, chopped
1 bay leaf
1 teaspoon dry mustard powder
1 teaspoon ground black pepper
1 teaspoon lemon juice
1/2 teaspoon brown sugar
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
Directions:
Place beans in a pot and cover with water,
let soak overnight, drain and rinse beans.
Use a big soup pot, add water, ham bone, ham,
bay leaf, dry mustard, pepper, chopped carrots,
parsley, and tomatoes. With heat on medium,
let it all simmer for about 30 minutes,
stirring occasionally.
Heat a large frying pan, add olive oil and butter.
Add the chopped celery, onion, garlic,
and the liquid smoke, saute for 3 minutes.
Add the contents of the frying pan to the soup,
and stir well. Simmer on low heat for 45 minutes.
It's got just enough beans, fresh vegetables,
herbs and spices in it to balance out perfectly.
I like it because there's no salt added in this.
Ingredients:
1/2 pound navy beans
1 ham bone with 1 cup ham, chopped
1 celery stalk, peeled and chopped
1 medium onion, peeled and chopped
2 garlic cloves, peeled and minced
3 tomatoes, fresh chopped
2 tablespoons olive oil
1 tablespoon un-salted butter
2 carrots, peeled and chopped
1/4 cup fresh parsley, chopped
1 bay leaf
1 teaspoon dry mustard powder
1 teaspoon ground black pepper
1 teaspoon lemon juice
1/2 teaspoon brown sugar
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
Directions:
Place beans in a pot and cover with water,
let soak overnight, drain and rinse beans.
Use a big soup pot, add water, ham bone, ham,
bay leaf, dry mustard, pepper, chopped carrots,
parsley, and tomatoes. With heat on medium,
let it all simmer for about 30 minutes,
stirring occasionally.
Heat a large frying pan, add olive oil and butter.
Add the chopped celery, onion, garlic,
and the liquid smoke, saute for 3 minutes.
Add the contents of the frying pan to the soup,
and stir well. Simmer on low heat for 45 minutes.
Wednesday, June 23, 2010
McDonald's Hamburger
Seasoning Blend
This is a recipe for a seasoning that
is used on all McDonald’s Hamburgers.
Ingredients:
4 tablespoons salt
2 tablespoons Accent (MSG)
1 teaspoon ground black pepper
1/4 teaspoon onion powder
Directions:
Mix all ingredients well.
Use in a spice shaker with big
enough holes for the pepper to flow.
This seasoning is used liberally on all
McDonald's hamburgers during cooking.
is used on all McDonald’s Hamburgers.
Ingredients:
4 tablespoons salt
2 tablespoons Accent (MSG)
1 teaspoon ground black pepper
1/4 teaspoon onion powder
Directions:
Mix all ingredients well.
Use in a spice shaker with big
enough holes for the pepper to flow.
This seasoning is used liberally on all
McDonald's hamburgers during cooking.
McDonald's French Fries
the Good Old Recipe
This is a recipe to make McDonald's french fries
the way they first tasted in the olden days.
We would drive to the restaurant once a week
just to get an order of those great fries.
Today they don't make them with this recipe.
There are two secrets to get them to taste
just like they did when they first sold them.
One is to soak them in a sugar water bath,
the other is in frying them in some beef fat.
Ingredients:
2 large Idaho russet potatoes
1/4 cup sugar
2 tablespoons corn syrup
1-2 cups hot water
6 cups Crisco shortening
1/4 cup beef lard
salt
Directions:
Wash and peel the potatoes.
In a large mixing bowl, combine sugar,
corn syrup, and hot water.
Make sure the sugar is dissolved.
Using a French fry slicer,
cut the peeled potatoes into shoestrings.
Place the shoe-stringed potatoes into
the bowl of sugar-water, and refrigerate.
Let them soak about 30 minutes.
While they're soaking, pack the
shortening into the deep fryer.
Crank up the temperature to "full".
After 1 to 1 1/2 minutes, remove the
potatoes and place them on a paper towel lined plate.
Let them cool 8 to 10 minutes in the refrigerator.
While they're cooling, add the lard
or beef drippings to the hot Crisco.
Again, crank the temperature to full.
Stir in the lard as it melts into the oil.
Add the potatoes and deep fry again
for 5-7 minutes until golden brown.
Remove and place in a large bowl.
Sprinkle generously with salt,
then "toss" the fries to mix the salt evenly.
Serve hot, serve immediately, and enjoy!
the way they first tasted in the olden days.
We would drive to the restaurant once a week
just to get an order of those great fries.
Today they don't make them with this recipe.
There are two secrets to get them to taste
just like they did when they first sold them.
One is to soak them in a sugar water bath,
the other is in frying them in some beef fat.
Ingredients:
2 large Idaho russet potatoes
1/4 cup sugar
2 tablespoons corn syrup
1-2 cups hot water
6 cups Crisco shortening
1/4 cup beef lard
salt
Directions:
Wash and peel the potatoes.
In a large mixing bowl, combine sugar,
corn syrup, and hot water.
Make sure the sugar is dissolved.
Using a French fry slicer,
cut the peeled potatoes into shoestrings.
Place the shoe-stringed potatoes into
the bowl of sugar-water, and refrigerate.
Let them soak about 30 minutes.
While they're soaking, pack the
shortening into the deep fryer.
Crank up the temperature to "full".
After 1 to 1 1/2 minutes, remove the
potatoes and place them on a paper towel lined plate.
Let them cool 8 to 10 minutes in the refrigerator.
While they're cooling, add the lard
or beef drippings to the hot Crisco.
Again, crank the temperature to full.
Stir in the lard as it melts into the oil.
Add the potatoes and deep fry again
for 5-7 minutes until golden brown.
Remove and place in a large bowl.
Sprinkle generously with salt,
then "toss" the fries to mix the salt evenly.
Serve hot, serve immediately, and enjoy!
Chicken McNuggets
I like McDonald's chicken McNuggets.
Here is a recipe to make them at home.
Ingredients:
Vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets,
cut into 6-7 bite sized pieces.
Dipping sauce
Directions:
Beat the egg and then combine it with
1 cup water in a small, shallow bowl. Stir.
Combine the flour, salt, Accent, pepper,
onion powder and garlic powder in a
one gallon size sealable plastic bag.
Pound each of the breast filets with
a mallet until about 1/4 inch thick.
Trim each breast filet into bite sized pieces.
Coat each piece with the flour mixture
by shaking in the plastic bag a few times.
Remove and dredge each nugget in the egg mixture,
coating well. Then return each nugget to the
flour/seasoning mixture. Shake to coat. Put nuggets,
bag and all, in the freezer for at least an hour.
Cover and refrigerate remaining egg mixture.
After freezing, repeat the "coating" process.
Preheat oven and large cookie sheet to 375 degrees F.
Deep fry the chicken for 10-12 minutes
or until light brown and crispy.
(cook only about 9 at a time)
Drain on paper towels 3-5 minutes.
Place deep-fried nuggets on preheated cookie
sheet in oven and bake another 5-7 minutes.
Serve with your favorite dipping sauce.
Here is a recipe to make them at home.
Ingredients:
Vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets,
cut into 6-7 bite sized pieces.
Dipping sauce
Directions:
Beat the egg and then combine it with
1 cup water in a small, shallow bowl. Stir.
Combine the flour, salt, Accent, pepper,
onion powder and garlic powder in a
one gallon size sealable plastic bag.
Pound each of the breast filets with
a mallet until about 1/4 inch thick.
Trim each breast filet into bite sized pieces.
Coat each piece with the flour mixture
by shaking in the plastic bag a few times.
Remove and dredge each nugget in the egg mixture,
coating well. Then return each nugget to the
flour/seasoning mixture. Shake to coat. Put nuggets,
bag and all, in the freezer for at least an hour.
Cover and refrigerate remaining egg mixture.
After freezing, repeat the "coating" process.
Preheat oven and large cookie sheet to 375 degrees F.
Deep fry the chicken for 10-12 minutes
or until light brown and crispy.
(cook only about 9 at a time)
Drain on paper towels 3-5 minutes.
Place deep-fried nuggets on preheated cookie
sheet in oven and bake another 5-7 minutes.
Serve with your favorite dipping sauce.
Eggplant Caviar
Great as a dip or spread with raw vegetables,
crackers or toasted bread rounds or triangles.
Ingredients:
2 Italian eggplants
2 tablespoons olive oil
1-1/2 cups finely chopped onion
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
3 cloves garlic, minced
1/3 cup chopped fresh parsley
1 tablespoon sugar
2 tablespoons tomato paste
2 tablespoons lemon juice
1 teaspoon salt or to taste
1 teaspoon dried basil
1/8 teaspoon pepper
1 (16-ounce) can crushed tomatoes, undrained
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with foil.
Prick the eggplants with a fork
and place on the baking sheet.
Bake at 400 for 45 minutes or until tender.
Let cool until comfortable to handle,
then peel and finely chop.
Place the eggplant in a colander and
set aside to let the liquid drain out.
Preheat a large skillet over medium-high heat.
Add olive oil and swirl to coat the pan.
Add onion, bell peppers, and garlic
and saute until vegetables are tender.
Stir in drained eggplant,
parsley, sugar, tomato paste,
lemon juice, salt, basil,
pepper, and crushed tomatoes.
Cover, reduce heat, and simmer
about 1 hour, stirring occasionally.
Serve warm or refrigerate and serve chilled.
crackers or toasted bread rounds or triangles.
Ingredients:
2 Italian eggplants
2 tablespoons olive oil
1-1/2 cups finely chopped onion
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
3 cloves garlic, minced
1/3 cup chopped fresh parsley
1 tablespoon sugar
2 tablespoons tomato paste
2 tablespoons lemon juice
1 teaspoon salt or to taste
1 teaspoon dried basil
1/8 teaspoon pepper
1 (16-ounce) can crushed tomatoes, undrained
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with foil.
Prick the eggplants with a fork
and place on the baking sheet.
Bake at 400 for 45 minutes or until tender.
Let cool until comfortable to handle,
then peel and finely chop.
Place the eggplant in a colander and
set aside to let the liquid drain out.
Preheat a large skillet over medium-high heat.
Add olive oil and swirl to coat the pan.
Add onion, bell peppers, and garlic
and saute until vegetables are tender.
Stir in drained eggplant,
parsley, sugar, tomato paste,
lemon juice, salt, basil,
pepper, and crushed tomatoes.
Cover, reduce heat, and simmer
about 1 hour, stirring occasionally.
Serve warm or refrigerate and serve chilled.
Pasta with Basil Pesto
I like this made with fresh made pasta
and a good quality olive oil on top.
I used dried pasta in this recipe.
Ingredients:
1 pound of pasta
3/4 cup basil pesto
water
lemon juice
salt to taste
black pepper to taste
Directions:
Cook 1 pound of pasta in salted water.
When pasta is cooked al dente,
combine 3/4 cup pesto with 2/3 cup
hot pasta water in a large bowl.
Drain pasta and add to the bowl.
Toss to combine. Add lemon juice,
salt, and pepper to taste.
Toss again and serve immediately.
and a good quality olive oil on top.
I used dried pasta in this recipe.
Ingredients:
1 pound of pasta
3/4 cup basil pesto
water
lemon juice
salt to taste
black pepper to taste
Directions:
Cook 1 pound of pasta in salted water.
When pasta is cooked al dente,
combine 3/4 cup pesto with 2/3 cup
hot pasta water in a large bowl.
Drain pasta and add to the bowl.
Toss to combine. Add lemon juice,
salt, and pepper to taste.
Toss again and serve immediately.
Sunflower Seed Pesto
This is a recipe for making a
basil and sunflower seed pesto.
It may be made and refrigerated
for up to 2 weeks and it's good.
Ingredients:
4 cups coarsely chopped fresh basil leaves
1 cup unhulled raw sunflower seeds
1/2 cup olive oil
1 cup freshly grated Parmesan
2 Tablespoons sweet butter, at room temperature
2 cloves garlic, crushed
Directions:
Place basil, sunflower seeds, olive oil,
Parmesan, butter, and garlic in the bowl
of a food processor fitted with the metal blade.
Process to a puree, scraping down sides often.
Transfer pesto to a small bowl with a lid.
Press a sheet of plastic wrap to the surface
of the pesto sauce, then seal with the lid.
May be refrigerated up to 2 weeks.
basil and sunflower seed pesto.
It may be made and refrigerated
for up to 2 weeks and it's good.
Ingredients:
4 cups coarsely chopped fresh basil leaves
1 cup unhulled raw sunflower seeds
1/2 cup olive oil
1 cup freshly grated Parmesan
2 Tablespoons sweet butter, at room temperature
2 cloves garlic, crushed
Directions:
Place basil, sunflower seeds, olive oil,
Parmesan, butter, and garlic in the bowl
of a food processor fitted with the metal blade.
Process to a puree, scraping down sides often.
Transfer pesto to a small bowl with a lid.
Press a sheet of plastic wrap to the surface
of the pesto sauce, then seal with the lid.
May be refrigerated up to 2 weeks.
Basil Mayonnaise
Make a sandwich with herbed mayonnaise
you'll get a fresh and clean flavor.
You can make mayonnaise from scratch,
I used bottled stuff in this recipe.
Fresh herbs are always the way to go.
Ingredients:
1 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/3 cup chopped fresh basil
2 Tablespoons chopped green onions
1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper
Directions:
Combine the mayonnaise, lemon juice, basil,
green onions, salt, and pepper in a bowl.
Stir with a wooden spoon to combine and mix well.
Remove the mayonnaise to an airtight container
and refrigerate for at least 30 minutes.
you'll get a fresh and clean flavor.
You can make mayonnaise from scratch,
I used bottled stuff in this recipe.
Fresh herbs are always the way to go.
Ingredients:
1 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/3 cup chopped fresh basil
2 Tablespoons chopped green onions
1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper
Directions:
Combine the mayonnaise, lemon juice, basil,
green onions, salt, and pepper in a bowl.
Stir with a wooden spoon to combine and mix well.
Remove the mayonnaise to an airtight container
and refrigerate for at least 30 minutes.
Dried Spice Blend
This is a good all around herb and spice blend.
I like to make this because I can go easy on salt.
Ingredients:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
Directions:
In a mixing bowl place paprika, salt,
parsley, onion powder, garlic powder,
pepper, oregano, basil, thyme, and celery salt.
Stir well to combine, using a wooden spoon.
Stores in an airtight container for three months.
I like to make this because I can go easy on salt.
Ingredients:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
Directions:
In a mixing bowl place paprika, salt,
parsley, onion powder, garlic powder,
pepper, oregano, basil, thyme, and celery salt.
Stir well to combine, using a wooden spoon.
Stores in an airtight container for three months.
New Recipes to Try
This is a good place to search for
new recipes for you to try out.
Search by ingredient or by recipe name.
new recipes for you to try out.
Search by ingredient or by recipe name.
Red Currant Butter
This red currant berry butter
is excellent made with currants.
Ingredients:
1/2 pound soft butter or margarine
1 pound sifted confectioner's sugar
1 half-pint basket berries
1/4 teaspoon salt or to taste
1/3 cup finely chopped nuts, optional
Directions:
Cream butter and sugar until fluffy.
Mash berries and blend with creamed mixture.
Add salt and nuts and mix well.
Serve over waffles, pancakes or muffins.
Stores well in the refrigerator.
is excellent made with currants.
Ingredients:
1/2 pound soft butter or margarine
1 pound sifted confectioner's sugar
1 half-pint basket berries
1/4 teaspoon salt or to taste
1/3 cup finely chopped nuts, optional
Directions:
Cream butter and sugar until fluffy.
Mash berries and blend with creamed mixture.
Add salt and nuts and mix well.
Serve over waffles, pancakes or muffins.
Stores well in the refrigerator.
Mushroom Roasted
Garlic Mashed Potatoes
These mashed potatoes get there creamy
texture from cream cheese and sour cream.
With roasted garlic and mushrooms in recipe.
Ingredients:
1 head garlic
2-1/2 lb. russet potatoes (about 5 medium)
2 Tbsp. butter
1/3 cup dairy sour cream
2 oz. cream cheese
1/2 cup milk, heated
Fresh mushrooms, sliced
Directions:
Preheat oven to 400 degrees F.
Cut 1/4 inch off the pointed end of
the head of garlic to expose cloves.
Drizzle with a little olive oil; wrap in foil.
Scrub potatoes and prick with fork.
Place potatoes in preheated oven; bake 20 minutes.
Add garlic. Continue baking potatoes and garlic
35 to 40 minutes or until potatoes are tender
and garlic is soft and browned.
Holding hot potatoes with towel,
split potatoes and scrape flesh
into saucepan over low heat.
Squeeze roasted head of garlic
from the bottom to push cloves out
of their papery skins and into potatoes.
Add butter, sour cream, and cream cheese.
Mash with potato masher.
Season with 1 teaspoon salt
and 1/4 teaspoon black pepper.
Gradually stir or whisk in hot milk
until potatoes are light and fluffy.
Transfer to serving bowl.
Top with Mushrooms.
texture from cream cheese and sour cream.
With roasted garlic and mushrooms in recipe.
Ingredients:
1 head garlic
2-1/2 lb. russet potatoes (about 5 medium)
2 Tbsp. butter
1/3 cup dairy sour cream
2 oz. cream cheese
1/2 cup milk, heated
Fresh mushrooms, sliced
Directions:
Preheat oven to 400 degrees F.
Cut 1/4 inch off the pointed end of
the head of garlic to expose cloves.
Drizzle with a little olive oil; wrap in foil.
Scrub potatoes and prick with fork.
Place potatoes in preheated oven; bake 20 minutes.
Add garlic. Continue baking potatoes and garlic
35 to 40 minutes or until potatoes are tender
and garlic is soft and browned.
Holding hot potatoes with towel,
split potatoes and scrape flesh
into saucepan over low heat.
Squeeze roasted head of garlic
from the bottom to push cloves out
of their papery skins and into potatoes.
Add butter, sour cream, and cream cheese.
Mash with potato masher.
Season with 1 teaspoon salt
and 1/4 teaspoon black pepper.
Gradually stir or whisk in hot milk
until potatoes are light and fluffy.
Transfer to serving bowl.
Top with Mushrooms.
Red Currant Jam
There is a bush of red currants in my yard.
I decided to pick them and make some jam.
This is an old recipe and a good one.
Ingredients:
8 cups red currants
1/2 cup water
4 1/2 cups sugar
Directions:
Put currants and water in a large kettle.
Heat to boiling, 15 minutes or until softened.
Use a potato masher to crush, if desired.
Stir in sugar and simmer,
stirring often, for 20 minutes.
Test for set. Remove from heat; skim off any foam.
Then put in jars. Process 15 minutes
in a boiling water bath.
I decided to pick them and make some jam.
This is an old recipe and a good one.
Ingredients:
8 cups red currants
1/2 cup water
4 1/2 cups sugar
Directions:
Put currants and water in a large kettle.
Heat to boiling, 15 minutes or until softened.
Use a potato masher to crush, if desired.
Stir in sugar and simmer,
stirring often, for 20 minutes.
Test for set. Remove from heat; skim off any foam.
Then put in jars. Process 15 minutes
in a boiling water bath.
Currant Pie
This is a recipe to make
a fresh currant pie.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 1/2 teaspoons grated lemon zest
2 egg whites
1/2 cup white sugar
2 teaspoons cornstarch
2 1/4 cups red currants
Directions:
To Make Dough:
In a medium bowl, sift together flour and baking powder.
Mix in butter, sugar, egg yolks
and lemon zest until mixture forms dough.
Let rest in cool place for 30 minutes.
Preheat oven to 325 degrees F.
Roll out dough and put into a springform pan.
Bake in oven for 25 minutes, or until golden yellow.
To Make Filling:
In a medium bowl, beat egg whites until stiff.
Gradually stir in sugar and cornstarch; beat for 5 minutes.
Fold currants into mixture and pour into pie crust.
Bake in oven for 10 minutes, or until top is lightly browned.
a fresh currant pie.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 1/2 teaspoons grated lemon zest
2 egg whites
1/2 cup white sugar
2 teaspoons cornstarch
2 1/4 cups red currants
Directions:
To Make Dough:
In a medium bowl, sift together flour and baking powder.
Mix in butter, sugar, egg yolks
and lemon zest until mixture forms dough.
Let rest in cool place for 30 minutes.
Preheat oven to 325 degrees F.
Roll out dough and put into a springform pan.
Bake in oven for 25 minutes, or until golden yellow.
To Make Filling:
In a medium bowl, beat egg whites until stiff.
Gradually stir in sugar and cornstarch; beat for 5 minutes.
Fold currants into mixture and pour into pie crust.
Bake in oven for 10 minutes, or until top is lightly browned.
Cucumber Tuna Sandwich
Pickle Tuna Salad
I made this good tasting tuna salad
with pickled cucumbers to use on
a sandwich on whole wheat bread.
This salad makes a very good lunch.
Ingredients:
1 5 ounce can of tuna, drained
2 tablespoons mayonnaise
1/2 teaspoon deli mustard
1/4 cub chopped cucumber pickles
2 slices wheat bread
Directions:
In a bowl combine tuna, mayonnaise,
mustard, and cucumber.
Place between slices of bread,
cut in half and serve.
Can also be served on lettuce.
with pickled cucumbers to use on
a sandwich on whole wheat bread.
This salad makes a very good lunch.
Ingredients:
1 5 ounce can of tuna, drained
2 tablespoons mayonnaise
1/2 teaspoon deli mustard
1/4 cub chopped cucumber pickles
2 slices wheat bread
Directions:
In a bowl combine tuna, mayonnaise,
mustard, and cucumber.
Place between slices of bread,
cut in half and serve.
Can also be served on lettuce.
Roast Beef Deli Salad
I've used deli cooked and sliced roast beef
to make this refreshing Thai inspired salad.
Use any fresh vegetable you have on hand.
Ingredients:
8 ounces deli-sliced rare roast beef,
cut crosswise into 1/2-inch-wide strips
2 fresh limes
3 tablespoon less-sodium fish sauce
1 tablespoon white sugar
1 bag(s) (10-ounce) romaine salad mix
1 seedless cucumber, cut lengthwise in half,
then thinly sliced crosswise
1 cup packed fresh cilantro (or mint leaves)
1/2 medium red onion, peeled and thinly sliced
Directions:
Grate 1 teaspoon lime peel and squeeze 3 tablespoons juice.
In small bowl combine lime peel and juice, fish sauce,
and sugar; stir until sugar completely dissolves.
In large bowl, combine romaine salad mix,
sliced cucumber, roast beef, cilantro or mint, and onion.
Add dressing to bowl and toss to combine.
to make this refreshing Thai inspired salad.
Use any fresh vegetable you have on hand.
Ingredients:
8 ounces deli-sliced rare roast beef,
cut crosswise into 1/2-inch-wide strips
2 fresh limes
3 tablespoon less-sodium fish sauce
1 tablespoon white sugar
1 bag(s) (10-ounce) romaine salad mix
1 seedless cucumber, cut lengthwise in half,
then thinly sliced crosswise
1 cup packed fresh cilantro (or mint leaves)
1/2 medium red onion, peeled and thinly sliced
Directions:
Grate 1 teaspoon lime peel and squeeze 3 tablespoons juice.
In small bowl combine lime peel and juice, fish sauce,
and sugar; stir until sugar completely dissolves.
In large bowl, combine romaine salad mix,
sliced cucumber, roast beef, cilantro or mint, and onion.
Add dressing to bowl and toss to combine.
Whole Wheat Rotini
Garden Pasta Salad
This salad recipe is so colorful
and tastes as good as it looks.
I've tried to keep the calories down.
Ingredients:
2 cups whole-wheat rotini (6 ounces)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 clove garlic, peeled and minced
1/8 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted Kalamata olives
1 cup grated carrot (about 2)
1/3 cup slivered fresh basil
Directions:
Bring a large pot of lightly salted water to a boil.
Cook pasta, stirring occasionally, until just tender,
8 to 10 minutes, or according to package directions.
Drain and refresh under cold running water.
Whisk mayonnaise, yogurt, oil, lemon juice,
garlic, salt and pepper in a large bowl until smooth.
Add the pasta and toss to coat. Add tomatoes, bell pepper,
carrots, scallions, olives and basil; toss to coat well.
and tastes as good as it looks.
I've tried to keep the calories down.
Ingredients:
2 cups whole-wheat rotini (6 ounces)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 clove garlic, peeled and minced
1/8 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted Kalamata olives
1 cup grated carrot (about 2)
1/3 cup slivered fresh basil
Directions:
Bring a large pot of lightly salted water to a boil.
Cook pasta, stirring occasionally, until just tender,
8 to 10 minutes, or according to package directions.
Drain and refresh under cold running water.
Whisk mayonnaise, yogurt, oil, lemon juice,
garlic, salt and pepper in a large bowl until smooth.
Add the pasta and toss to coat. Add tomatoes, bell pepper,
carrots, scallions, olives and basil; toss to coat well.
Potato Salad Low Calorie
This is a good recipe to make a very
tasty yet low calorie potato salad.
Use any amount of fresh herbs you like.
Ingredients:
3 pounds small red new potatoes
2 Tablespoons white vinegar
Salt to taste
Fresh-ground black pepper, to taste
2 Tablespoons plain low-fat yogurt
1 Tablespoon reduced-fat mayonnaise
1 Teaspoon honey mustard or dijon
1 Tablespoon minced fresh chives
1 Tablespoon minced fresh tarragon
Directions:
Wash potatoes, place in large pan of
boiling water 8 to 12 minutes, Drain.
When cool enough to handle but still hot,
cut in quarters and place in a large bowl.
Toss with vinegar, salt, and pepper.
Set potatoes in refrigerator to cool.
In another bowl, combine yogurt,chives,
tarragon, mayonnaise, and mustard.
Add to potatoes and mix lightly.
Add additional salt and pepper, if needed.
Chill potato salad until serving time.
tasty yet low calorie potato salad.
Use any amount of fresh herbs you like.
Ingredients:
3 pounds small red new potatoes
2 Tablespoons white vinegar
Salt to taste
Fresh-ground black pepper, to taste
2 Tablespoons plain low-fat yogurt
1 Tablespoon reduced-fat mayonnaise
1 Teaspoon honey mustard or dijon
1 Tablespoon minced fresh chives
1 Tablespoon minced fresh tarragon
Directions:
Wash potatoes, place in large pan of
boiling water 8 to 12 minutes, Drain.
When cool enough to handle but still hot,
cut in quarters and place in a large bowl.
Toss with vinegar, salt, and pepper.
Set potatoes in refrigerator to cool.
In another bowl, combine yogurt,chives,
tarragon, mayonnaise, and mustard.
Add to potatoes and mix lightly.
Add additional salt and pepper, if needed.
Chill potato salad until serving time.
Roasted Whole Pineapple
Grilled Whole Pineapple
This is a recipe to roast whole pineapple.
This is a good thing you can do for a
backyard barbecue that is decorative.
It's good with the vanilla syrup also.
Ingredients:
1 fresh whole pineapple
2 vanilla beans, split
Directions:
Remove green top from pineapple.
Peel entire pineapple using a chefs knife.
Take a small knife and make some holes in
the pineapple and stick in the vanilla beans.
Place in a foil pan on the barbecue
or in a pre-heated 350 degree F. oven
and roast it until it gets tender and browned.
On the barbecue it's good to use indirect heat.
To serve core and slice.
This is a good thing you can do for a
backyard barbecue that is decorative.
It's good with the vanilla syrup also.
Ingredients:
1 fresh whole pineapple
2 vanilla beans, split
Directions:
Remove green top from pineapple.
Peel entire pineapple using a chefs knife.
Take a small knife and make some holes in
the pineapple and stick in the vanilla beans.
Place in a foil pan on the barbecue
or in a pre-heated 350 degree F. oven
and roast it until it gets tender and browned.
On the barbecue it's good to use indirect heat.
To serve core and slice.
Vanilla Simple Syrup
This syrup is great when used
to flavor grilled pineapples.
Ingredients:
1 cup water
1 cup sugar
1 vanilla bean split the long way
Directions:
Place water, sugar and vanilla bean in pot.
Boil for 10 minutes and remove from the heat.
Store in a glass or plastic jar.
to flavor grilled pineapples.
Ingredients:
1 cup water
1 cup sugar
1 vanilla bean split the long way
Directions:
Place water, sugar and vanilla bean in pot.
Boil for 10 minutes and remove from the heat.
Store in a glass or plastic jar.
Rice Krispies and Coffee
Frozen Chocolate Pie
2 tablespoons butter
1 (12 ounce) package chocolate chips
2 1/2 cups Rice Krispies
1 quart softened coffee ice cream
Shaved unsweetened chocolate
Directions:
Melt butter and chocolate chips
in top of double boiler.
Remove from heat, fold in Rice Krispies.
Spread mixture evenly over a deep
9-inch pie plate to make a crust. Chill.
Spread ice cream in prepared crust.
Freeze for 6 hours.
Remove pie from freezer and shave unsweetened chocolate over the top a few minutes before cutting
1 (12 ounce) package chocolate chips
2 1/2 cups Rice Krispies
1 quart softened coffee ice cream
Shaved unsweetened chocolate
Directions:
Melt butter and chocolate chips
in top of double boiler.
Remove from heat, fold in Rice Krispies.
Spread mixture evenly over a deep
9-inch pie plate to make a crust. Chill.
Spread ice cream in prepared crust.
Freeze for 6 hours.
Remove pie from freezer and shave unsweetened chocolate over the top a few minutes before cutting
7-Up Pie Crust
This pie crust is made in a microwave oven.
A quick and unusual pie crust to make.
Fill it with chocolate pudding and cream.
Ingredients:
1 cup flour, about
1/3 cup Crisco
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup 7-Up
Mix all ingredients together in a bowl.
Press into a pie pan. Prick crust with a fork.
In microwave, bake 2 1/2 minutes;
rotate and bake 2 1/2 minutes more.
Let cool and fill with pudding.
A quick and unusual pie crust to make.
Fill it with chocolate pudding and cream.
Ingredients:
1 cup flour, about
1/3 cup Crisco
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup 7-Up
Mix all ingredients together in a bowl.
Press into a pie pan. Prick crust with a fork.
In microwave, bake 2 1/2 minutes;
rotate and bake 2 1/2 minutes more.
Let cool and fill with pudding.
Cranberry Cole Slaw
A cool cole slaw made using fresh cranberries.
Try this on your Thanksgiving Day table.
Ingredients:
1/4 cup mayonnaise
1 to 2 tablespoons honey
1 tablespoon vinegar
1/4 cup fresh chopped cranberries
1 small head cabbage, shredded
Directions:
Stir together mayonnaise, honey and vinegar.
Stir in cranberries. Place shredded cabbage
in a large serving bowl. Pour dressing
over cabbage, tossing to coat.
Cover and chill one hour before serving.
Try this on your Thanksgiving Day table.
Ingredients:
1/4 cup mayonnaise
1 to 2 tablespoons honey
1 tablespoon vinegar
1/4 cup fresh chopped cranberries
1 small head cabbage, shredded
Directions:
Stir together mayonnaise, honey and vinegar.
Stir in cranberries. Place shredded cabbage
in a large serving bowl. Pour dressing
over cabbage, tossing to coat.
Cover and chill one hour before serving.
Canned Tuna
Egg Noodle Bake
This is a recipe to make a tuna
and egg noodle casserole
with cream of mushroom soup.
Good with crushed potato chips.
Ingredients:
1/2 package egg noodles, cooked
4 5 ounce cans tuna, drained
1 can cream of mushroom soup
1/2 cup milk
Dash of hot pepper
Directions:
Mix and bake at 375 degrees F. for 25 minutes.
Sprinkle with crushed potato chips
and smoked paprika before serving.
and egg noodle casserole
with cream of mushroom soup.
Good with crushed potato chips.
Ingredients:
1/2 package egg noodles, cooked
4 5 ounce cans tuna, drained
1 can cream of mushroom soup
1/2 cup milk
Dash of hot pepper
Directions:
Mix and bake at 375 degrees F. for 25 minutes.
Sprinkle with crushed potato chips
and smoked paprika before serving.
Sausage and Cornmeal
This is a recipe for making a baked
cornmeal and hot sausage casserole.
You can chill this, cut into squares.
Roll in flour and fry until brown.
Ingredients:
9 cups salted water
1 pound pork sausage
1 medium onion, chopped
2 cups yellow cormeal
Break sausage into small pieces.
Add sausage and onion to boiling water.
Lower heat to low and cook for 30 minutes.
Add cornmeal and cook until thick.
Pour into a shallow pan and refrigerate.
Slice mixture 1-inch thick pieces.
cornmeal and hot sausage casserole.
You can chill this, cut into squares.
Roll in flour and fry until brown.
Ingredients:
9 cups salted water
1 pound pork sausage
1 medium onion, chopped
2 cups yellow cormeal
Break sausage into small pieces.
Add sausage and onion to boiling water.
Lower heat to low and cook for 30 minutes.
Add cornmeal and cook until thick.
Pour into a shallow pan and refrigerate.
Slice mixture 1-inch thick pieces.
French Fry Sauce
Pickle Juice Sauce
Use this mayonnaise based sauce on potatoes
and instead of catsup for your French fries.
Ingredients:
1 part Real mayonnaise
1 part catsup
Dill pickle juice
Seasoning salt to taste
Directions:
Mix mayonnaise and catsup together.
Thin it down a little with dill pickle juice.
Add a little seasoning salt.
Store in a clean, empty catsup bottle.
and instead of catsup for your French fries.
Ingredients:
1 part Real mayonnaise
1 part catsup
Dill pickle juice
Seasoning salt to taste
Directions:
Mix mayonnaise and catsup together.
Thin it down a little with dill pickle juice.
Add a little seasoning salt.
Store in a clean, empty catsup bottle.
Cod Fish Baked with
Salsa Cheddar Cheese
Here is a simple cod fish recipe
with hot salsa, cheddar cheese,
fresh avocado and sour cream.
Ingredients:
1 1/2 pounds cod fillets
1 cup salsa
1 cup shredded sharp Cheddar cheese
1 avocado, peeled, pitted and sliced
1/4 cup sour cream
Heat oven to 400 degrees F.
Lightly grease an 8 x 12-inch baking dish.
Rinse fish fillets under cold water
and pat dry with paper towels.
Lay fillets side by side in
the prepared baking dish.
Pour the salsa over the top
and sprinkle evenly with the shredded cheese.
Top with the crushed corn chips. Bake,
uncovered, for 15 minutes or until fish
is opaque and flakes with a fork.
Serve topped with avocado and sour cream.
with hot salsa, cheddar cheese,
fresh avocado and sour cream.
Ingredients:
1 1/2 pounds cod fillets
1 cup salsa
1 cup shredded sharp Cheddar cheese
1 avocado, peeled, pitted and sliced
1/4 cup sour cream
Heat oven to 400 degrees F.
Lightly grease an 8 x 12-inch baking dish.
Rinse fish fillets under cold water
and pat dry with paper towels.
Lay fillets side by side in
the prepared baking dish.
Pour the salsa over the top
and sprinkle evenly with the shredded cheese.
Top with the crushed corn chips. Bake,
uncovered, for 15 minutes or until fish
is opaque and flakes with a fork.
Serve topped with avocado and sour cream.
Eggplant Baked
with Corn Chips
This is a recipe for making an eggplant
casserole with corn tortilla chips.
It could be to salty for some, try and
use the un-salted chips if you can.
Ingredients:
1 small eggplant, peeled and cut into 1/2-inch cubes
1 1/2 cups coarsely crushed corn chips (3 ounces)
1 cup shredded Cheddar cheese (4 ounces)
1 (15 ounce) can chunky Mexican-style tomato sauce
Directions:
Heat oven to 350 degrees F.
Grease an 8-inch square baking dish.
Boil 1/2 inch water in 2-quart saucepan.
Add eggplant. Cover and heat to boiling;
reduce heat to medium-high. Cook 5 minutes; drain.
Mix corn chips and cheddar cheese.
Spread half of the eggplant in baking dish;
spoon half of the tomato sauce over eggplant.
Sprinkle with half of the corn chip mixture.
Repeat with remaining eggplant, tomato sauce
and corn chip mixture. Bake uncovered about
30 minutes or until bubbly around edges.
casserole with corn tortilla chips.
It could be to salty for some, try and
use the un-salted chips if you can.
Ingredients:
1 small eggplant, peeled and cut into 1/2-inch cubes
1 1/2 cups coarsely crushed corn chips (3 ounces)
1 cup shredded Cheddar cheese (4 ounces)
1 (15 ounce) can chunky Mexican-style tomato sauce
Directions:
Heat oven to 350 degrees F.
Grease an 8-inch square baking dish.
Boil 1/2 inch water in 2-quart saucepan.
Add eggplant. Cover and heat to boiling;
reduce heat to medium-high. Cook 5 minutes; drain.
Mix corn chips and cheddar cheese.
Spread half of the eggplant in baking dish;
spoon half of the tomato sauce over eggplant.
Sprinkle with half of the corn chip mixture.
Repeat with remaining eggplant, tomato sauce
and corn chip mixture. Bake uncovered about
30 minutes or until bubbly around edges.
Salmon Marinated
in Bloody Mary Mix
With the flavors of tomato and celery, this
marinade makes salmon jump on your plate.
Ingredients:
1 pound salmon fillets
1 cup spicy bloody Mary mix
Salt to taste
Black pepper to taste
Directions:
Place salmon fillets in a medium baking dish,
and season with salt and pepper.
Pour spicy bloody Mary mix over the fillets.
Cover, and refrigerate at least 30 minutes.
Heat the broiler. Broil approximately 7 minutes,
until fish is easily flaked with a fork
and surface is lightly browned.
marinade makes salmon jump on your plate.
Ingredients:
1 pound salmon fillets
1 cup spicy bloody Mary mix
Salt to taste
Black pepper to taste
Directions:
Place salmon fillets in a medium baking dish,
and season with salt and pepper.
Pour spicy bloody Mary mix over the fillets.
Cover, and refrigerate at least 30 minutes.
Heat the broiler. Broil approximately 7 minutes,
until fish is easily flaked with a fork
and surface is lightly browned.
Zucchini Pizza Crust
This is a recipe for making a pizza crust
with fresh zuccini and eggs for the dough.
It's more like a frittata than a dough.
Ingredients:
4 cups grated zucchini
2 eggs, slightly beaten
1 cup grated Cheddar cheese
1 cup grated mozzarella cheese
Directions:
Squeeze out moisture from the zucchini.
Combine all ingredients. Press into a
15 x 10-inch greased jellyroll pan.
Bake 10 minutes at 400 degrees F.
Add your favorite pizza sauce and toppings.
Bake 30 minutes more at 400 degrees F.
with fresh zuccini and eggs for the dough.
It's more like a frittata than a dough.
Ingredients:
4 cups grated zucchini
2 eggs, slightly beaten
1 cup grated Cheddar cheese
1 cup grated mozzarella cheese
Directions:
Squeeze out moisture from the zucchini.
Combine all ingredients. Press into a
15 x 10-inch greased jellyroll pan.
Bake 10 minutes at 400 degrees F.
Add your favorite pizza sauce and toppings.
Bake 30 minutes more at 400 degrees F.
Rib-Eye Sauce
Curry Steak Sauce
This is a good curry sauce to use on steak.
The tang of the citrus juices and vinegar
mix and blend with the curry very nicely.
It also is good on shrimp and potaotoes.
Ingredients:
1 cup of your favorite barbecue sauce
1/2 cup red wine vinegar
1/2 cup orange juice concentrate
1/4 cup fresh lime juice
1/4 cup vegetable oil
2 1/2 tablespoons Madras curry powder
1 teaspoon red curry powder
1 teaspoon ground coriander powder
1/2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground allspice
1 tablespoon chopped garlic
Directions:
Combine all ingredients in a large saucepan
and add 1/2 cup water.
Cook over medium heat for 15 mins. Let cool.
Place your steaks (up to 6) in a large
shallow pan in 1 layer.
Add 2 cups steak sauce and marinate
for 30 minutes at room temp.
Turn and marinate for 30 minutes more.
Grill, broil, or panfry steaks
to desired doneness. Season with
salt and pepper to taste and serve.
The tang of the citrus juices and vinegar
mix and blend with the curry very nicely.
It also is good on shrimp and potaotoes.
Ingredients:
1 cup of your favorite barbecue sauce
1/2 cup red wine vinegar
1/2 cup orange juice concentrate
1/4 cup fresh lime juice
1/4 cup vegetable oil
2 1/2 tablespoons Madras curry powder
1 teaspoon red curry powder
1 teaspoon ground coriander powder
1/2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground allspice
1 tablespoon chopped garlic
Directions:
Combine all ingredients in a large saucepan
and add 1/2 cup water.
Cook over medium heat for 15 mins. Let cool.
Place your steaks (up to 6) in a large
shallow pan in 1 layer.
Add 2 cups steak sauce and marinate
for 30 minutes at room temp.
Turn and marinate for 30 minutes more.
Grill, broil, or panfry steaks
to desired doneness. Season with
salt and pepper to taste and serve.
Fresh Herb Butter
This is a real easy recipe,
it makes food taste so good.
All you have to do is mix up
some herbs with sweet butter,
you can do this ahead of time
and keep in the refrigerator,
covered - just remember to
take it out in time to soften up.
Ingredients:
Butter, softened
Finely chopped fresh herbs:
Italian parsley, thyme, chives,
savory, tarragon, basil, etc.
Directions:
Stir together the chopped herbs and
butter in a small bowl until smooth.
it makes food taste so good.
All you have to do is mix up
some herbs with sweet butter,
you can do this ahead of time
and keep in the refrigerator,
covered - just remember to
take it out in time to soften up.
Ingredients:
Butter, softened
Finely chopped fresh herbs:
Italian parsley, thyme, chives,
savory, tarragon, basil, etc.
Directions:
Stir together the chopped herbs and
butter in a small bowl until smooth.
Tuesday, June 22, 2010
Flank Steak Pinwheels
Spinach and Provelone
Offering a beautiful presentation,
this dish looks as good as it tastes.
It's not that difficult to make,
and you'll want to take a picture
or two of this before you eat it.
Ingredients:
1 1/2 pounds flank steak, pounded to 1/2 inch thickness
1 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup red wine
1/4 cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1 clove garlic, peeled
1/4 teaspoon salt
1/4 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 cup crumbled feta cheese
Directions:
In a large resealable bag, combine the olive oil,
soy sauce, red wine, Worcestershire sauce, mustard,
lemon juice, 1 clove of garlic,
Italian seasoning and pepper.
Squeeze the bag to blend well.
Pierce the flank steak with a knife,
making small slits about 1 inch apart.
Place the steak into the bag, and seal.
Refrigerate overnight to marinate.
Preheat the oven to 350 degrees F.
Crush the remaining clove of garlic on a
cutting board with a large chef's knife.
Sprinkle the salt over the garlic, and
scrape with the knife to make a paste.
Remove from the bag, and discard marinade.
Spread the garlic paste over the steak.
Place layers of chopped onion,
bread crumbs, spinach, and cheese
over the garlic. Roll the steak up lengthwise,
and secure with kitchen twine or toothpicks.
Place the roll in a shallow glass baking dish.
Bake uncovered for 1 hour in the preheated oven,
or until the internal temperature of the roll
is at least 145 degrees F. in the center.
Let stand for 5 minutes to set,
then slice into 1 inch slices to serve
along with a beef gravy on the side.
this dish looks as good as it tastes.
It's not that difficult to make,
and you'll want to take a picture
or two of this before you eat it.
Ingredients:
1 1/2 pounds flank steak, pounded to 1/2 inch thickness
1 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup red wine
1/4 cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1 clove garlic, peeled
1/4 teaspoon salt
1/4 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 cup crumbled feta cheese
Directions:
In a large resealable bag, combine the olive oil,
soy sauce, red wine, Worcestershire sauce, mustard,
lemon juice, 1 clove of garlic,
Italian seasoning and pepper.
Squeeze the bag to blend well.
Pierce the flank steak with a knife,
making small slits about 1 inch apart.
Place the steak into the bag, and seal.
Refrigerate overnight to marinate.
Preheat the oven to 350 degrees F.
Crush the remaining clove of garlic on a
cutting board with a large chef's knife.
Sprinkle the salt over the garlic, and
scrape with the knife to make a paste.
Remove from the bag, and discard marinade.
Spread the garlic paste over the steak.
Place layers of chopped onion,
bread crumbs, spinach, and cheese
over the garlic. Roll the steak up lengthwise,
and secure with kitchen twine or toothpicks.
Place the roll in a shallow glass baking dish.
Bake uncovered for 1 hour in the preheated oven,
or until the internal temperature of the roll
is at least 145 degrees F. in the center.
Let stand for 5 minutes to set,
then slice into 1 inch slices to serve
along with a beef gravy on the side.
Chocolate Pudding
Baked Souffle
I like trying out new recipes.
This happens to be a new one for me.
Baked in a souffle pan it's incredibly light,
with a creamy fudgy layer in the middle.
Ingredients:
1 cup white flour
3/4 cup sugar
3 tablespoons cocoa powder
2 teaspoons baking powder
2 tablespoons canola oil
1/2 cup evaporated milk
1/2 cup brown sugar
2 tablespoons cocoa powder
1 cup cold water
Directions:
Preheat oven to 325 degrees F.
Sift together the flour, 3/4 cup sugar,
3 tbs. cocoa, baking powder and a pinch of salt.
Stir in oil, milk and vanilla and blend well.
Pour into a lightly oiled souffle pan,
(3" deep x 8" round).
Combine the remaining sugars and cocoa
and sprinkle over the top of the batter.
Pour the cold water carefully
over the top and bake exactly 1 hour.
Let cool slightly and scoop out
into individual serving dishes.
This happens to be a new one for me.
Baked in a souffle pan it's incredibly light,
with a creamy fudgy layer in the middle.
Ingredients:
1 cup white flour
3/4 cup sugar
3 tablespoons cocoa powder
2 teaspoons baking powder
2 tablespoons canola oil
1/2 cup evaporated milk
1/2 cup brown sugar
2 tablespoons cocoa powder
1 cup cold water
Directions:
Preheat oven to 325 degrees F.
Sift together the flour, 3/4 cup sugar,
3 tbs. cocoa, baking powder and a pinch of salt.
Stir in oil, milk and vanilla and blend well.
Pour into a lightly oiled souffle pan,
(3" deep x 8" round).
Combine the remaining sugars and cocoa
and sprinkle over the top of the batter.
Pour the cold water carefully
over the top and bake exactly 1 hour.
Let cool slightly and scoop out
into individual serving dishes.
Creamy Pesto Sauce
This sauce is great on chicken!
Baked, broiled or even grilled.
Ingredients:
2 cups fresh basil
3 cloves garlic
1/3 cup freshly grated Parmesan cheese
1/3 cup pine nuts
1 medium ripe tomato, chopped
1/4 cup olive oil
Directions:
Place basil, garlic, Parmesan, pine nuts,
and tomato in a food processor.
Gradually add olive oil, while pulsing,
until mixture is smooth and creamy.
Baked, broiled or even grilled.
Ingredients:
2 cups fresh basil
3 cloves garlic
1/3 cup freshly grated Parmesan cheese
1/3 cup pine nuts
1 medium ripe tomato, chopped
1/4 cup olive oil
Directions:
Place basil, garlic, Parmesan, pine nuts,
and tomato in a food processor.
Gradually add olive oil, while pulsing,
until mixture is smooth and creamy.
Poppy Seed
Salad Dressing
This is a recipe for making
a poppy seed salad dressing.
This makes a large batch;
consider halving the recipe
for a smaller amount.
Ingredients:
2 tablespoons poppy seeds
1 1/2 cups sugar
1 tablespoon dry mustard
1 teaspoon salt or to taste
2/3 cup apple cider vinegar
2 cups vegetable or canola oil
Directions:
Combine granulated sugar, mustard,
salt and vinegar in blender.
Add oil slowly, blending until thick.
Stir in poppy seeds.
a poppy seed salad dressing.
This makes a large batch;
consider halving the recipe
for a smaller amount.
Ingredients:
2 tablespoons poppy seeds
1 1/2 cups sugar
1 tablespoon dry mustard
1 teaspoon salt or to taste
2/3 cup apple cider vinegar
2 cups vegetable or canola oil
Directions:
Combine granulated sugar, mustard,
salt and vinegar in blender.
Add oil slowly, blending until thick.
Stir in poppy seeds.
Short Pie Crust Pastry
This is a basic recipe to make
one 9" short pie pastry crust.
Ingredients:
8 oz plain flour
4 oz un-salted butter
3 - 4 tbsp ice cold water
pinch of salt
Directions:
Sift the flour and salt into a large bowl,
lifting the sieve high above the bowl.
Cut the chilled fat into small pieces
and add to the flour. Using a knife,
cut the butter and work it into the flour.
Use your fingertips to rub the fat into the
flour until a breadcrumb like mixture is obtained.
Sprinkle the water, 1 tbsp at a time,
evenly over the flour and fat mixture.
Begin to bind all of the ingredients together
using a round-bladed knife.
As the mixture starts to come together,
finish off by using your hands,
until all the mixture has been incorporated
and a round ball of dough has been formed.
Wrap the dough and refrigerate for 30 minutes.
Remove the dough from the fridge,
allow to warm up and knead gently
on a lightly floured clean surface.
Roll out to desired thickness.
one 9" short pie pastry crust.
Ingredients:
8 oz plain flour
4 oz un-salted butter
3 - 4 tbsp ice cold water
pinch of salt
Directions:
Sift the flour and salt into a large bowl,
lifting the sieve high above the bowl.
Cut the chilled fat into small pieces
and add to the flour. Using a knife,
cut the butter and work it into the flour.
Use your fingertips to rub the fat into the
flour until a breadcrumb like mixture is obtained.
Sprinkle the water, 1 tbsp at a time,
evenly over the flour and fat mixture.
Begin to bind all of the ingredients together
using a round-bladed knife.
As the mixture starts to come together,
finish off by using your hands,
until all the mixture has been incorporated
and a round ball of dough has been formed.
Wrap the dough and refrigerate for 30 minutes.
Remove the dough from the fridge,
allow to warm up and knead gently
on a lightly floured clean surface.
Roll out to desired thickness.
Caramel Apple Tart
This is a recipe for making a nice
alternative to the usual apple pie.
Apple and caramel go well together.
Ingredients:
2 medium apples,peeled, cored, and thinly sliced
1 pre-made refrigerated pie crust
1/3 cup chopped pecans
1/3 cup caramel apple dip
2 tablespoons apple jelly
1 tablespoon sugar
1 teaspoon lemon zest
1 teaspoon cinnamon
powdered sugar
Directions:
Preheat the oven to 425 degrees F.
Let the pie crust stand to room temperature.
Mix together the apple slices sugar,
lemon zest and cinnamon; toss to coat.
Unfold the pie crust; place on a baking sheet.
Spread the caramel apple dip over
the crust to within 2 inches of edge.
Place the apple mixture over the caramel;
sprinkle with pecans.
Fold the crust sides about 2 inches up
and over the apples, folding where necessary.
Bake for about 20 minutes.
Melt the apple jelly in a pan over low heat.
Remove the tart from the oven and brush
the jelly over the entire tart (including the pastry).
Sift powdered sugar over the tart before serving.
alternative to the usual apple pie.
Apple and caramel go well together.
Ingredients:
2 medium apples,peeled, cored, and thinly sliced
1 pre-made refrigerated pie crust
1/3 cup chopped pecans
1/3 cup caramel apple dip
2 tablespoons apple jelly
1 tablespoon sugar
1 teaspoon lemon zest
1 teaspoon cinnamon
powdered sugar
Directions:
Preheat the oven to 425 degrees F.
Let the pie crust stand to room temperature.
Mix together the apple slices sugar,
lemon zest and cinnamon; toss to coat.
Unfold the pie crust; place on a baking sheet.
Spread the caramel apple dip over
the crust to within 2 inches of edge.
Place the apple mixture over the caramel;
sprinkle with pecans.
Fold the crust sides about 2 inches up
and over the apples, folding where necessary.
Bake for about 20 minutes.
Melt the apple jelly in a pan over low heat.
Remove the tart from the oven and brush
the jelly over the entire tart (including the pastry).
Sift powdered sugar over the tart before serving.
Hazelnut Coffee Cream
Brown Sugar Sauce
Lately I've been coming up
with some very good recipes.
Today I wanted to make an
apple pie with a different
twist on the same old thing.
I made this hazelnut coffee
cream to sweeten the pie with.
This one is for the record books.
Ingredients:
1/4 cup brown sugar
2 tablespoons un-salted butter
1 cup hot hazelnut coffee
3 tablespoons flour
Directions:
Place hot coffee in a glass bowl.
Add butter, stir to melt into coffee.
Add brown sugar, stir well.
Add flour and again stir very well.
Place in microwave and heat on high
setting for 2 minutes, remove and
stir very well to a creamy texture.
Let sit for 20 minutes, stir again.
Use as a flavored sweetener in baked goods.
with some very good recipes.
Today I wanted to make an
apple pie with a different
twist on the same old thing.
I made this hazelnut coffee
cream to sweeten the pie with.
This one is for the record books.
Ingredients:
1/4 cup brown sugar
2 tablespoons un-salted butter
1 cup hot hazelnut coffee
3 tablespoons flour
Directions:
Place hot coffee in a glass bowl.
Add butter, stir to melt into coffee.
Add brown sugar, stir well.
Add flour and again stir very well.
Place in microwave and heat on high
setting for 2 minutes, remove and
stir very well to a creamy texture.
Let sit for 20 minutes, stir again.
Use as a flavored sweetener in baked goods.
Short Crust for Tarts
I make this crust to use as a tart shell
for banana cream, apple or strawberry tart.
Ingredients:
1 stick butter, room temperature
1 1/2 tbsp. shortening
5 tbsp. confectioners' sugar
1 c. flour
Dash salt
1 egg yolk
Directions:
Preheat oven to 300 degrees F.
Cream together butter, shortening,
confectioners' sugar. Add egg yolk.
Beat in flour and salt,
a stiff dough will result.
Pat dough into 10 inch springform pan,
bake at 300 degrees for 40 minutes.
Fill with your prepared tart filling.
for banana cream, apple or strawberry tart.
Ingredients:
1 stick butter, room temperature
1 1/2 tbsp. shortening
5 tbsp. confectioners' sugar
1 c. flour
Dash salt
1 egg yolk
Directions:
Preheat oven to 300 degrees F.
Cream together butter, shortening,
confectioners' sugar. Add egg yolk.
Beat in flour and salt,
a stiff dough will result.
Pat dough into 10 inch springform pan,
bake at 300 degrees for 40 minutes.
Fill with your prepared tart filling.
Baked Sausage Balls
These are good as a make ahead appetizer.
You can serve them alone or with a sauce.
Ingredients:
1/2 cup herb-seasoned dry Bread Stuffing Mix
3/4 cup hot Water
1 pound Pork Sausage (ground)
1/2 cup Onion (finely chopped)
1/2 cup Celery (finely chopped)
1 Egg (beaten)
1/2 tsp Baking Powder
Directions:
Place dry bread stuffing mix in bowl.
Add a little hot water and mix.
Add the pork and mix it
thoroughly with the stuffing mix.
Add the celery, onion, egg
and baking powder and mix.
Take the mixture and form one
inch balls and place the balls
on a baking sheet.
Cover the balls with foil.
Bake in a preheated oven at
350 degrees F. for 15 minutes.
Remove the foil and bake for
25 minutes at until pork balls are golden brown.
You can serve them alone or with a sauce.
Ingredients:
1/2 cup herb-seasoned dry Bread Stuffing Mix
3/4 cup hot Water
1 pound Pork Sausage (ground)
1/2 cup Onion (finely chopped)
1/2 cup Celery (finely chopped)
1 Egg (beaten)
1/2 tsp Baking Powder
Directions:
Place dry bread stuffing mix in bowl.
Add a little hot water and mix.
Add the pork and mix it
thoroughly with the stuffing mix.
Add the celery, onion, egg
and baking powder and mix.
Take the mixture and form one
inch balls and place the balls
on a baking sheet.
Cover the balls with foil.
Bake in a preheated oven at
350 degrees F. for 15 minutes.
Remove the foil and bake for
25 minutes at until pork balls are golden brown.
Banana Cream Pie
This is a recipe for making a
banana cream pie from scratch.
I've cheated at times and used
vanilla pie filling which is easy
but doesn't taste as good as this.
Ingredients:
Cooking spray
12 graham cracker squares (6 full sheets)
2 tablespoons butter, softened
1 1/2 teaspoons unflavored gelatin
3 tablespoons boiling water
1/3 cup, plus 1/2 teaspoon sugar
3 tablespoons all-purpose flour
2 egg yolks
1 1/2 cups 1 percent lowfat milk
1 teaspoon vanilla extract
2 cups sliced banana (3 medium bananas)
1/4 cup whipping cream
1/2 teaspoon sugar
Directions:
Pre-heat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray.
In a food processor, process graham crackers
until finely ground. Add butter and
1 tablespoon of water, and process until
the crumb clumps together.
Press crumb mixture into bottom
of pie plate and about 1/2-inch up the sides.
Bake in the oven for 10 minutes, then let cool.
In the meantime, make the filling.
Put the gelatin in a small bowl;
add 3 tablespoons of boiling water
and stir until gelatin is dissolved.
In a medium saucepan, whisk together
1/3 cup of sugar and the flour.
In a medium bowl lightly beat the
milk and eggs together. Add the egg
and milk mixture to the saucepan
and whisk so the flour and sugar dissolve.
Cook over a medium heat, stirring constantly,
for 10 minutes, until mixture comes to a
boil and has thickened. Stir in the vanilla
extract and gelatin. Set aside to cool slightly.
Arrange the sliced bananas on the graham cracker
crust and pour the pudding on top.
Place in the refrigerator until the
pudding has set, about 3 hours.
Whip the cream with an electric beater.
When it is about halfway done,
add 1/2 teaspoon of sugar, then continue
whipping until fully whipped.
Place whipped cream around top of pie.
banana cream pie from scratch.
I've cheated at times and used
vanilla pie filling which is easy
but doesn't taste as good as this.
Ingredients:
Cooking spray
12 graham cracker squares (6 full sheets)
2 tablespoons butter, softened
1 1/2 teaspoons unflavored gelatin
3 tablespoons boiling water
1/3 cup, plus 1/2 teaspoon sugar
3 tablespoons all-purpose flour
2 egg yolks
1 1/2 cups 1 percent lowfat milk
1 teaspoon vanilla extract
2 cups sliced banana (3 medium bananas)
1/4 cup whipping cream
1/2 teaspoon sugar
Directions:
Pre-heat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray.
In a food processor, process graham crackers
until finely ground. Add butter and
1 tablespoon of water, and process until
the crumb clumps together.
Press crumb mixture into bottom
of pie plate and about 1/2-inch up the sides.
Bake in the oven for 10 minutes, then let cool.
In the meantime, make the filling.
Put the gelatin in a small bowl;
add 3 tablespoons of boiling water
and stir until gelatin is dissolved.
In a medium saucepan, whisk together
1/3 cup of sugar and the flour.
In a medium bowl lightly beat the
milk and eggs together. Add the egg
and milk mixture to the saucepan
and whisk so the flour and sugar dissolve.
Cook over a medium heat, stirring constantly,
for 10 minutes, until mixture comes to a
boil and has thickened. Stir in the vanilla
extract and gelatin. Set aside to cool slightly.
Arrange the sliced bananas on the graham cracker
crust and pour the pudding on top.
Place in the refrigerator until the
pudding has set, about 3 hours.
Whip the cream with an electric beater.
When it is about halfway done,
add 1/2 teaspoon of sugar, then continue
whipping until fully whipped.
Place whipped cream around top of pie.
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