This information was found in Better Homes and Gardens, page 90, August 2007 in an artice by Linda Mason Hunter with recipes from Green Clean, by Linda Mason Hunter and Mikki Halpin.
There are 3 basic natural producs for cleaning: baking soda, vinegar and soap.
Baking soda works best on proteins, grease, and animal messes. Because it's slightly abrasive, it can be used for scouring--and of course, it's a natural deodorizer.
Distilled White Vinegar is a mild acid that works on alkaline substances, dissolving scale, inhibiting mild, and cutting soap scum. It's terrific for stains such as coffee, rust, and tea.
Simple Soap: Try castile soap, made with olive oil, or a vegetable based soap. Both attach to soil at the molecular level, so you can rinse dirt away with water.
The Recipes:
1. Soft Scrub: Add enough soap to 1/8 cup basing soda to make a creamy mixture. Apply with a sponge to clean, rinse the surface well. Use and discard.
2. Appliance Cleaner: Dry baking soda shines up small appliances and even removes bread wrappers burned onto teh toaster. Try rubbing a teaspoon onto you grubby blender or food processor with a clean flannel cloth.
3. Toilet Cleaner/Deoderizer: Sprinkle toilet bowl with 1/4 cup baking soda. Drizzle with 1/4 cup vinegar, then scour with a toilet brush.
4. Oven Cleaner: Sprinkle oven with 1/2 cup baking soda (more if needed) and spray with water. Let sit for several hours or overnight before scraping up stains and spills. Rinse thoroughly with water.
5. Hardwood Floor Cleaner: In a pail or bucket, mix 1/4 cup distilled white vinegar in one gallon warm water. Mop wood or linoleum floors, then rinse with water, making sure not to leave large pools to dry.
From Everday Cheapskate, the following cleaning recipes:
HEAVY-DUTY WINDOW CLEANER: Mix ½ cup household ammonia, 2 cups rubbing alcohol and 1 teaspoon liquid Dawn (the original blue variety). Mix ammonia, alcohol and detergent in 1-gallon jug. Fill with warm water. Shake before each use. This solution is great for cleaning really dirty windows and taking tape marks off windows; it's also great for removing soap film from shower doors.
DISINFECTING CLEANER: Mix household ammonia and rubbing alcohol together in equal proportions in a spray bottle. Label and keep out of reach of children. This is a very strong cleaner, so make sure you have ample ventilation when using. Wear gloves.
ALL-PURPOSE CLEANER ½ cup ammonia, ½ cup vinegar, 4 drops liquid dishwashing soap and ¼ cup baking soda into 1 gallon of warm water. Mix well and dispense with a spray bottle.
TUB-AND-TILE CLEANER a terrific homemade version of Soft Scrub. In a small bowl, mix together 1-2/3 cups baking soda with 1/2 cup of dishwashing liquid (like Joy). Dilute with ½ cup water, and add 2 tablespoons white vinegar. Stir with a fork until smooth and all the lumps are gone. Pour into a 16-ounce squeeze container with a squirt flip-top cap (like a ketchup bottle or similar). Shake well before each use. Keep capped tightly between uses. Hint: Rinse the flip-top cap after each use so it won't get clogged.
CLEANER FOR PAINTED CABINETS: Mix ¼ cup baking soda, 1 cup ammonia, 1/2 cup white vinegar and 1 gallon warm water. Pour into a spray bottle. Wash cabinets with a sponge and this solution. Rinse with a clean sponge and water. Wipe cabinets dry completely.
Another site which has cleaning recipes is Being Frugal. This is a copy and paste from her site. There is definitely some overlap in recipes, but for me, I like to have options. What if I don't have ammonia for one recipe but I have what it takes for another recipe?
One of the ways I save money is by not buying too many cleaning products. It’s not only less expensive, but often it’s better for the environment to avoid harsh chemicals. And with the right mix of ingredients, homemade cleaning solutions often work just as well, and sometimes better, than their store bought counterparts.
The three ingredients I always have on hand for cleaning are baking soda, vinegar, and Dawn dishwashing detergent. You can clean almost anything with these three items.
To clean windows, mix 2 cups of water, 1/4 cup of white distilled vinegar, and up to 1/2 teaspoon of Dawn in a spray bottle. It cleans windows beautifully!
For floors, add 1 cup vinegar to 1 gallon hot water and mop away!
My favorite bathroom cleaner is a spray bottle filled with 1/2 cup Dawn and as much vinegar as the bottle holds. It works better than any commercial tub cleaner I’ve ever tried!
For cleaning toilets, mix 1/4 cup baking soda, 1/4 cup Dawn, and 1/4 cup water. Let sit on the toilet bowl for a couple of hours, swish with a toilet brush, and flush.
Plain baking soda works just like scouring powder. It’s also great for deodorizing carpet. Just sprinkle on the carpet, let sit for a while, and vacuum up!
Sunday, January 27, 2008
Homemade Crème Fraîche
This recipe comes from the book "Breakfast in Bed," by Jesse Ziff Cool.
According to Jesse, crème fraîche is traditionally made with buttermilk, but Julia Child discovered years ago that blending sour cream with heavy cream produces the same results.
Martha Stewart and others use crème fraîche frequently. I seldom see it in the dairy case in the grocery stores. The history of crème fraîche can be found here.
Ingredients:
2 cups heavy cream
1/2 cup sour cream
Stir the heavy cream and sour cream together in a saucepan. Heat it over medium heat just until it's slightly warm to the touch (about 90 degrees), about 3 minutes.
Pour the mixture into a clean ceramic bowl, cover it with a cloth, and put it in a warm spot--a place where you would put bread dough to rise--for about 8 hours. Refrigerate it overnight. The thickening will continue as it cools, and the creme will be ready to eat in the morning. It will keep in the refrigerator for several weeks.
Use crème fraîche in place of whipped cream for fresh fruits. It can be used as a topping for some soups and in some casseroles.
Another recipe for creme fraiche here.
Homemade Crème Fraîche
Crème fraîche is very easy to make at home. Below is a recipe and whilst it takes a while to make, it’s certainly worth giving it a try.
Preparation time: 8-14 hours
Ingredients
240ml/8fl.oz. Double/Whipping Cream
2 tbsp Buttermilk
Instructions
Place all the ingredients in a glass bowl, mix well, cover, and leave to stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well, cover with clingfilm, refrigerate and use within 10 days.
According to Jesse, crème fraîche is traditionally made with buttermilk, but Julia Child discovered years ago that blending sour cream with heavy cream produces the same results.
Martha Stewart and others use crème fraîche frequently. I seldom see it in the dairy case in the grocery stores. The history of crème fraîche can be found here.
Ingredients:
2 cups heavy cream
1/2 cup sour cream
Stir the heavy cream and sour cream together in a saucepan. Heat it over medium heat just until it's slightly warm to the touch (about 90 degrees), about 3 minutes.
Pour the mixture into a clean ceramic bowl, cover it with a cloth, and put it in a warm spot--a place where you would put bread dough to rise--for about 8 hours. Refrigerate it overnight. The thickening will continue as it cools, and the creme will be ready to eat in the morning. It will keep in the refrigerator for several weeks.
Use crème fraîche in place of whipped cream for fresh fruits. It can be used as a topping for some soups and in some casseroles.
Another recipe for creme fraiche here.
Homemade Crème Fraîche
Crème fraîche is very easy to make at home. Below is a recipe and whilst it takes a while to make, it’s certainly worth giving it a try.
Preparation time: 8-14 hours
Ingredients
240ml/8fl.oz. Double/Whipping Cream
2 tbsp Buttermilk
Instructions
Place all the ingredients in a glass bowl, mix well, cover, and leave to stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well, cover with clingfilm, refrigerate and use within 10 days.
Saturday, January 26, 2008
Oven Caramel Corn--updated 2/1/2008
Di’s Caramel Corn from http://skiptomylou.wordpress.com/ I have a recipe that is from Elida Bruner for oven caramel corn. As soon as I find it, I will double check the recipe and may add it to this post.
(Update: I found Elida's recipe and it is so similar to Di's. It calls for 15 cups of popcorn and no vanilla)
½ Cup butter (1 stick)
1 Cup light brown sugar
¼ Cup light corn syrup
½ teaspoon salt
¼ teaspoon vanilla extract
¼ teaspoon baking soda
3 quarts (12 cups) popped corn
In heavy saucepan on medium to medium-high heat melt butter then add brown sugar, corn syrup and salt. Bring mixture to a boil stirring constantly. Once mixture boils stop stirring and boil for 5 minutes (Do not stir), remove from heat and carefully stir in vanilla and baking soda. Pour mixture over popped corn. Gently stir to coat popcorn. Place popcorn into a large roaster or rimmed baking sheet and bake at 225° F for 1 hour, stirring every 15 minutes.
(Update: I found Elida's recipe and it is so similar to Di's. It calls for 15 cups of popcorn and no vanilla)
½ Cup butter (1 stick)
1 Cup light brown sugar
¼ Cup light corn syrup
½ teaspoon salt
¼ teaspoon vanilla extract
¼ teaspoon baking soda
3 quarts (12 cups) popped corn
In heavy saucepan on medium to medium-high heat melt butter then add brown sugar, corn syrup and salt. Bring mixture to a boil stirring constantly. Once mixture boils stop stirring and boil for 5 minutes (Do not stir), remove from heat and carefully stir in vanilla and baking soda. Pour mixture over popped corn. Gently stir to coat popcorn. Place popcorn into a large roaster or rimmed baking sheet and bake at 225° F for 1 hour, stirring every 15 minutes.
Naan, Indian flat bread
This recipe comes from All Recipes.
There are a few varieties of Indian flat bread, naan, chapati and roti. There may be more, but these are three that I have eaten and am familiar with.
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
There are a few varieties of Indian flat bread, naan, chapati and roti. There may be more, but these are three that I have eaten and am familiar with.
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Tuesday, January 22, 2008
Aztec Casserole
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Makes: 6 servings
Ingredients
9 (6 inch) corn tortillas, cut in half
2 (10 ounce) cans enchilada sauce
2 cups sour cream
2 cups shredded Cheddar cheese
2 (4 ounce) cans diced green chiles
1 cup fresh corn kernels
1 pound skinless, boneless chicken breast halves - boiled
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.
3. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat.
4. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
Cook Time: 30 Minutes
Ready In: 40 Minutes
Makes: 6 servings
Ingredients
9 (6 inch) corn tortillas, cut in half
2 (10 ounce) cans enchilada sauce
2 cups sour cream
2 cups shredded Cheddar cheese
2 (4 ounce) cans diced green chiles
1 cup fresh corn kernels
1 pound skinless, boneless chicken breast halves - boiled
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well.
3. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9x13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat.
4. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through.
Avocado Salad
4 Cups Avocado (Diced Medium)
2 Cups Grape or Cherry Tomatoes
2 Cups Cucumber (Peeled and Diced Medium)
1 Cup Red Onion (Diced Small)
4 Tbsp.Cilantro (Chopped)
2 Tsp. Garlic (Minced)
2 Tbsp. Lime Juice
1/4 cup Olive Oil
Salt and Fresh Black Pepper To Taste
Method: Gently toss ingredients together and serve on a bed of fresh lettuce.
Yield: Serves 8-10.
2 Cups Grape or Cherry Tomatoes
2 Cups Cucumber (Peeled and Diced Medium)
1 Cup Red Onion (Diced Small)
4 Tbsp.Cilantro (Chopped)
2 Tsp. Garlic (Minced)
2 Tbsp. Lime Juice
1/4 cup Olive Oil
Salt and Fresh Black Pepper To Taste
Method: Gently toss ingredients together and serve on a bed of fresh lettuce.
Yield: Serves 8-10.
Baked Macaroni and Cheese I
The flavor of sauteed onion, garlic and bacon in this rich and creamy macaroni and cheese bake are delicious. The secret to the cheese sauce is constant stirring over low heat. Add the milk just a bit at a time and keep stirring!
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Makes: 5 servings
Ingredients
2 slices bacon
8 ounces pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a large pot with boiling salted water cook pasta until al dente. Drain.
4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Makes: 5 servings
Ingredients
2 slices bacon
8 ounces pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded Cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a large pot with boiling salted water cook pasta until al dente. Drain.
4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Pear Bran Muffins
Makes 12 servings
These wholesome, satisfying muffins are filled with tender pieces of pear and spiced with cinnamon. They freeze well; just heat in the toaster or microwave before serving.
Prep time: 15 minutes
Cook time: 20 minutes
1 1/2 cups whole-grain pastry flour
1 cup wheat bran
2 tablespoons granular sugar substitute
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups 1 percent or fat-free buttermilk
2 large eggs, lightly beaten
3 tablespoons canola oil
1 Bosc pear, cored and diced into 1/4-inch cubes
1 1/2 teaspoons vanilla extract
Heat oven to 350 deg;F. Line a muffin tin with paper liners or lightly coat with cooking spray.
Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl.
Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.
These wholesome, satisfying muffins are filled with tender pieces of pear and spiced with cinnamon. They freeze well; just heat in the toaster or microwave before serving.
Prep time: 15 minutes
Cook time: 20 minutes
1 1/2 cups whole-grain pastry flour
1 cup wheat bran
2 tablespoons granular sugar substitute
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups 1 percent or fat-free buttermilk
2 large eggs, lightly beaten
3 tablespoons canola oil
1 Bosc pear, cored and diced into 1/4-inch cubes
1 1/2 teaspoons vanilla extract
Heat oven to 350 deg;F. Line a muffin tin with paper liners or lightly coat with cooking spray.
Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl.
Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.
Popovers
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 6 popovers
1 tablespoon unsalted butter, melted, plus more for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk
Heat oven to 450 degrees F. Lightly grease and flour a popover tin. In a large bowl, whisk together flour and salt. In a separate, medium bowl, whisk together the eggs, milk, and 1 tablespoon warm butter. Pour over flour mixture, and fold until just blended. Fill the popover cups 2/3 to 3/4 full. Transfer cups to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees F, and bake 20 minutes more, until well browned and crusty. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
Cook Time: 35 minutes
Yield: 6 popovers
1 tablespoon unsalted butter, melted, plus more for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk
Heat oven to 450 degrees F. Lightly grease and flour a popover tin. In a large bowl, whisk together flour and salt. In a separate, medium bowl, whisk together the eggs, milk, and 1 tablespoon warm butter. Pour over flour mixture, and fold until just blended. Fill the popover cups 2/3 to 3/4 full. Transfer cups to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees F, and bake 20 minutes more, until well browned and crusty. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
Shrimp Pad Thai
Yield: 2 servings
Sauce 1:
3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup palm sugar
1 teaspoon salt
To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.
Sauce 2:
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chiles
1 tablespoon minced cilantro leaves
To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk plus salt, to taste
1 ounce peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chiles
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
5 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienne green onions
1 wedge lime
Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.
In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.
In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.
Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.
--------------------------------------------------------------
I avoid soy now, and would not make this with tofu. I also am very careful about eating sea food, so the shrimp would be highly suspect and I would probably use some beef or chicken in this recipe. Shrimp is processed in Thailand by people who are held captive, work for 12 + hour days, and are slaves.
Sauce 1:
3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup palm sugar
1 teaspoon salt
To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.
Sauce 2:
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chiles
1 tablespoon minced cilantro leaves
To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk plus salt, to taste
1 ounce peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chiles
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
5 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienne green onions
1 wedge lime
Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.
In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.
In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.
Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.
--------------------------------------------------------------
I avoid soy now, and would not make this with tofu. I also am very careful about eating sea food, so the shrimp would be highly suspect and I would probably use some beef or chicken in this recipe. Shrimp is processed in Thailand by people who are held captive, work for 12 + hour days, and are slaves.
Pear and Cranberry Crisps
Filling:
3 ripe pears
1/2 cup whole-berry cranberry sauce.
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon all-purpose flour
Topping:
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons cold butter, cut into 8 or 10 pieces
pinch of salt
1 teaspoon milk
Grease an ovenproof casserole dish.
Dice the pears and measure 3 1/2 cups of the diced pears into a mixing bowl.
Add the remaining filling ingredients to the bowl with the pears, mixing well. Spoon the fruit mixture into the casserole.
Heat oven to 375 degrees. Combine all of the topping ingredients except the milk in a large bowl. Kids will have fun using their fingers to create large crumbs. Drizzle the milk over the mixture to moisten it. Sprinkle the topping evenly over the filling, patting it down lightly.
Bake for 30 to 35 minutes or until bubbly and the topping is golden brown. Cool 20 minutes before eating.
3 ripe pears
1/2 cup whole-berry cranberry sauce.
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon all-purpose flour
Topping:
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons cold butter, cut into 8 or 10 pieces
pinch of salt
1 teaspoon milk
Grease an ovenproof casserole dish.
Dice the pears and measure 3 1/2 cups of the diced pears into a mixing bowl.
Add the remaining filling ingredients to the bowl with the pears, mixing well. Spoon the fruit mixture into the casserole.
Heat oven to 375 degrees. Combine all of the topping ingredients except the milk in a large bowl. Kids will have fun using their fingers to create large crumbs. Drizzle the milk over the mixture to moisten it. Sprinkle the topping evenly over the filling, patting it down lightly.
Bake for 30 to 35 minutes or until bubbly and the topping is golden brown. Cool 20 minutes before eating.
Blueberry Scones
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 12 servings
INGREDIENTS:
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2.Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
3.In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
4.Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
5.Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 12 servings
INGREDIENTS:
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh blueberries
3/4 cup half-and-half cream
1 egg
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2.Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
3.In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
4.Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
5.Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Dog Biscuits
from Martha Stewart
MAKES ABOUT 5 DOZEN
1 cup all-purpose flour
1/4 cup wheat germ
1/4 cup brewer's yeast
1 teaspoon salt
1 1/2 tablespoons canola oil
1 garlic clove, coarsely chopped
1/2 cup low-sodium canned chicken stock, plus more for brushing
1. Preheat oven to 400°. In a medium bowl, whisk together flour, wheat germ, yeast, and salt; set aside
2. In a large bowl, combine oil and garlic. Add stock and flour mixture in three alternating batches, beginning and ending with stock. Mix well.
3. On a lightly floured work surface, roll out dough to about 3/8-inch thick. Cut out dog-bone shapes; transfer to parchment-lined baking sheets. Repeat with remaining dough.
4. Bake biscuits 10 minutes. Brush with stock; rotate baking sheets, and bake 10 minutes more. Turn off oven, leaving door closed. Let dog biscuits stand in oven to dry completely, about 1 1/2 hours. Wrap as a gift, or store in an airtight container at room temperature.
MAKES ABOUT 5 DOZEN
1 cup all-purpose flour
1/4 cup wheat germ
1/4 cup brewer's yeast
1 teaspoon salt
1 1/2 tablespoons canola oil
1 garlic clove, coarsely chopped
1/2 cup low-sodium canned chicken stock, plus more for brushing
1. Preheat oven to 400°. In a medium bowl, whisk together flour, wheat germ, yeast, and salt; set aside
2. In a large bowl, combine oil and garlic. Add stock and flour mixture in three alternating batches, beginning and ending with stock. Mix well.
3. On a lightly floured work surface, roll out dough to about 3/8-inch thick. Cut out dog-bone shapes; transfer to parchment-lined baking sheets. Repeat with remaining dough.
4. Bake biscuits 10 minutes. Brush with stock; rotate baking sheets, and bake 10 minutes more. Turn off oven, leaving door closed. Let dog biscuits stand in oven to dry completely, about 1 1/2 hours. Wrap as a gift, or store in an airtight container at room temperature.
Pumpkin Spiced Bundt Cake
6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix
Preheat the oven to 350 F. Butter and flour a 12-cup Bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack. Frost as desired. Serves: 12.
Frosting:
1 8-ounce package cream cheese, at room temperature
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth. Fold in whipped cream. This makes enough to frost a 2-layer, 9-inch cake; more than enough for a Pumpkin Spiced Bundt.
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix
Preheat the oven to 350 F. Butter and flour a 12-cup Bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack. Frost as desired. Serves: 12.
Frosting:
1 8-ounce package cream cheese, at room temperature
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth. Fold in whipped cream. This makes enough to frost a 2-layer, 9-inch cake; more than enough for a Pumpkin Spiced Bundt.
Wedding Salad
1 can Eagle brand milk
1 can cherry pie filling
1 can crushed pineapple drained
2 cups mini marshmallows
6 oz cool whip
1 c. chopped nuts
Mix all together, adding cool whip last, gently folding in.
1 can cherry pie filling
1 can crushed pineapple drained
2 cups mini marshmallows
6 oz cool whip
1 c. chopped nuts
Mix all together, adding cool whip last, gently folding in.
Orange Fluff Salad
1 cup (8 oz) sour cream
1 pkg. (3 oz) lemon gelatin
2 cans (11 oz each) mandarin oranges drained
1 can crushed pineapple, drained
1 carton (8 oz.) frozen whipped topping
Place sour cream in a bowl. Sprinkle with gelatin and stir until blended. Fold in the oranges, pineapple and whipped topping.
1 pkg. (3 oz) lemon gelatin
2 cans (11 oz each) mandarin oranges drained
1 can crushed pineapple, drained
1 carton (8 oz.) frozen whipped topping
Place sour cream in a bowl. Sprinkle with gelatin and stir until blended. Fold in the oranges, pineapple and whipped topping.
Broccoli Bake
from Vicki at Crosby Floral and Gift
1 pkg. frozen broccoli cooked and drained
1 - 1 1/2 c cooked rice (minute or other)
1 small jar cheez whiz or 1 cup velveeta
1 can cream of chicken soup
1/2 cup milk
1/4 cup water or substitute can of evaporated milk for the milk and water
1/4 cup chopped onion
1/2 c chopped celery
Mix all together in a casserole. Bake 45 min to 1 hr at 350 degrees.
1 pkg. frozen broccoli cooked and drained
1 - 1 1/2 c cooked rice (minute or other)
1 small jar cheez whiz or 1 cup velveeta
1 can cream of chicken soup
1/2 cup milk
1/4 cup water or substitute can of evaporated milk for the milk and water
1/4 cup chopped onion
1/2 c chopped celery
Mix all together in a casserole. Bake 45 min to 1 hr at 350 degrees.
Popcorn Cake
4 quarts popped corn
12 oz bag blanched peanuts
12 oz bag spiced mini-gumdrops
1 1/2 c butter
2 bags mini-marshmallows
1 1/2 t vanilla
Mix popcorn, peanuts and gumdrops and divide into two large bowls. Melt marshmallows and butter in microwave at full power for 90 seconds. Stir, melt for another 90 seconds. Stir in vanilla and pour over 1 bowl of popcorn mixture, mixing well. Add remaining popcorn mixture and stir well. Put into greased bundt pan, angel food pan, shaped pan or 9 x 13 cake pan. Chill. Serve at room temperature.
Variations: M & M’s candies may be used in place of gumdrops or peanut M & M’s in place of gumdrops and peanuts
12 oz bag blanched peanuts
12 oz bag spiced mini-gumdrops
1 1/2 c butter
2 bags mini-marshmallows
1 1/2 t vanilla
Mix popcorn, peanuts and gumdrops and divide into two large bowls. Melt marshmallows and butter in microwave at full power for 90 seconds. Stir, melt for another 90 seconds. Stir in vanilla and pour over 1 bowl of popcorn mixture, mixing well. Add remaining popcorn mixture and stir well. Put into greased bundt pan, angel food pan, shaped pan or 9 x 13 cake pan. Chill. Serve at room temperature.
Variations: M & M’s candies may be used in place of gumdrops or peanut M & M’s in place of gumdrops and peanuts
Popcorn Bars
8 quarts popped corn
1 lb. salted peanuts
1 lb marshmallows
1/2 c butter
1 c vegetable oil
1 lb small gum drops
Melt the butter, then stir in the oil. Add the marshmallows and stir until they are melted. Then add the popcorn, peanuts and gum drops. Spread on greased cookie sheet and cut into bars. For something special, a bag of M & M’s may be added.
1 lb. salted peanuts
1 lb marshmallows
1/2 c butter
1 c vegetable oil
1 lb small gum drops
Melt the butter, then stir in the oil. Add the marshmallows and stir until they are melted. Then add the popcorn, peanuts and gum drops. Spread on greased cookie sheet and cut into bars. For something special, a bag of M & M’s may be added.
Salted Nut Roll Bars
1 jar (16 oz) dry roasted peanuts
1 pkg. peanut butter chips
3 T butter or margarine
1 can sweetened condensed milk
1 - 10 oz pkg. miniature marshmallows
Put 1/2 of peanuts into a greased 9 x 13 pan. Melt chips and butter. Add milk and heat for 1 - 2 minutes. Fold in marshmallows. Press this mixture over nuts in pan. Add rest of jar of nuts to top and press. Keeps best if refrigerated.
1 pkg. peanut butter chips
3 T butter or margarine
1 can sweetened condensed milk
1 - 10 oz pkg. miniature marshmallows
Put 1/2 of peanuts into a greased 9 x 13 pan. Melt chips and butter. Add milk and heat for 1 - 2 minutes. Fold in marshmallows. Press this mixture over nuts in pan. Add rest of jar of nuts to top and press. Keeps best if refrigerated.
Red Velvet Cake
2 oz red food coloring (1/4 c.)
2 T. cocoa
1/2 c shortening
1 1/2 c sugar
2 eggs
2 1/4 c cake flour
1 t salt
1 t vanilla
1 c buttermilk
1 T vinegar
1 t salt
Mix together red food coloring and cocoa. Let stand. Cream shortening and sugar; add eggs and then the food coloring and cocoa mixture. Next add cake flour, salt, vanilla, and buttermilk; mix and add vinegar and salt, folding vinegar over batter. Do Not beat, fold over easy. Bake in 2 layer tins that are well greased and floured. Bake at 350 degrees for 25 to 30 minutes. T split layers, draw string or thread through layer. It looks great to have 4 small layers of cake with the white frosting between the layers and just on the top, not covering the sides of the cake.
Red Velvet Frosting
2 T flour
1 c milk
1 c sugar
1 t vanilla
1 c margarine
Cook flour and milk until thick stirring constantly. Cool. Cream sugar, vanilla and margarine until fluffy. Combine both mixtures and blend. Beat on high speed of mixer for 10 to 20 minutes. It will become like whipped cream
2 T. cocoa
1/2 c shortening
1 1/2 c sugar
2 eggs
2 1/4 c cake flour
1 t salt
1 t vanilla
1 c buttermilk
1 T vinegar
1 t salt
Mix together red food coloring and cocoa. Let stand. Cream shortening and sugar; add eggs and then the food coloring and cocoa mixture. Next add cake flour, salt, vanilla, and buttermilk; mix and add vinegar and salt, folding vinegar over batter. Do Not beat, fold over easy. Bake in 2 layer tins that are well greased and floured. Bake at 350 degrees for 25 to 30 minutes. T split layers, draw string or thread through layer. It looks great to have 4 small layers of cake with the white frosting between the layers and just on the top, not covering the sides of the cake.
Red Velvet Frosting
2 T flour
1 c milk
1 c sugar
1 t vanilla
1 c margarine
Cook flour and milk until thick stirring constantly. Cool. Cream sugar, vanilla and margarine until fluffy. Combine both mixtures and blend. Beat on high speed of mixer for 10 to 20 minutes. It will become like whipped cream
Sour Cream Muffins (St. Lukes Hospital, Crosby, ND)
Ingredients:
1/2 c butter
1 1/2 c sugar
1/2 t salt
1/2 t vanilla
4 eggs, well beaten
2 c cultured sour cream
1 t soda
2 3/4 c flour
Topping:
1/4 c chopped nuts
1 1/2 t cinnamon
1/3 c sugar
Cream together butter, sugar, salt and vanilla. Add eggs and sour cream. Combine soda and flour and add. Combine topping ingredients. Fill muffin tins 1/2 full and sprinkle with topping. Bake at 375 degree's for 12 minutes.
1/2 c butter
1 1/2 c sugar
1/2 t salt
1/2 t vanilla
4 eggs, well beaten
2 c cultured sour cream
1 t soda
2 3/4 c flour
Topping:
1/4 c chopped nuts
1 1/2 t cinnamon
1/3 c sugar
Cream together butter, sugar, salt and vanilla. Add eggs and sour cream. Combine soda and flour and add. Combine topping ingredients. Fill muffin tins 1/2 full and sprinkle with topping. Bake at 375 degree's for 12 minutes.
Chocolate Waffle Cookies (1 of a few recipes)
2 squares baking chocolate, melted
2 beaten eggs
1 c flour
1/3 c chopped walnuts
1/3 c butter, melted
3/4 c white sugar
1 t vanilla
Melt chocolate and butter in a small saucepan. In a bowl mix beaten eggs, sugar, flour, and vanilla. Add chocolate and butter and finally the chopped walnuts. Heat waffle iron to medium temperature. When iron is ready, drop dough by teaspoonfuls and close lid. Cook for 1 1/2 minutes. Remove and cool. Frost.
Frosting:
1 1/2 c white sugar
6 T margarine
6 T milk
1/2 c semi-sweet chocolate chips
In a medium sized kettle combine sugar, margarine and milk. Boil frosting 1 minute. Add chocolate chips and beat. Frost cookies. When finished the cookies should look like a turtle with a frosting shell.
2 beaten eggs
1 c flour
1/3 c chopped walnuts
1/3 c butter, melted
3/4 c white sugar
1 t vanilla
Melt chocolate and butter in a small saucepan. In a bowl mix beaten eggs, sugar, flour, and vanilla. Add chocolate and butter and finally the chopped walnuts. Heat waffle iron to medium temperature. When iron is ready, drop dough by teaspoonfuls and close lid. Cook for 1 1/2 minutes. Remove and cool. Frost.
Frosting:
1 1/2 c white sugar
6 T margarine
6 T milk
1/2 c semi-sweet chocolate chips
In a medium sized kettle combine sugar, margarine and milk. Boil frosting 1 minute. Add chocolate chips and beat. Frost cookies. When finished the cookies should look like a turtle with a frosting shell.
Sour Cherry Cake
Credit to Jill Lucas
Serves 12
1/3 cup butter or shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 1/4 cups frozen sour cherries, thawed and drained, reserving juice for sauce
1/2 cup chopped walnuts
Cream butter or shortening and sugar together in a large mixing bowl.
Add the eggs and mix well.
Combine the dry ingredients in a small bowl and add to the creamed mixture alternating with the milk until blended.
Add the sour cherries and nuts, mixing completely.
Pour into a greased 13-by-9-inch pan.
Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Nutritional information per serving, not including cherry sauce: 299 cal., 11 g fat (3 g sat.), 37 mg chol., 46 g carb., 484 mg sodium, 2 g fiber, 6 g pro.
Cherry Sauce
Makes 12 servings
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
3/4 cup cherry juice
1 cup water
1/4 teaspoon almond extract
• Mix sugar, salt and cornstarch in a small saucepan.
• Slowly add wet ingredients to the dry ingredients, whisking until smooth.
• Bring to a boil and cook for 10 minutes. Spoon warm sauce over a serving of the cake. -
Nutritional information per serving: 40 cal., 0 fat, 0 mg chol., 10 g carb., 25 mg sodium, 0 fiber, 0 pro.
Serves 12
1/3 cup butter or shortening
1 1/2 cups sugar
2 eggs
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 1/4 cups frozen sour cherries, thawed and drained, reserving juice for sauce
1/2 cup chopped walnuts
Cream butter or shortening and sugar together in a large mixing bowl.
Add the eggs and mix well.
Combine the dry ingredients in a small bowl and add to the creamed mixture alternating with the milk until blended.
Add the sour cherries and nuts, mixing completely.
Pour into a greased 13-by-9-inch pan.
Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Nutritional information per serving, not including cherry sauce: 299 cal., 11 g fat (3 g sat.), 37 mg chol., 46 g carb., 484 mg sodium, 2 g fiber, 6 g pro.
Cherry Sauce
Makes 12 servings
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
3/4 cup cherry juice
1 cup water
1/4 teaspoon almond extract
• Mix sugar, salt and cornstarch in a small saucepan.
• Slowly add wet ingredients to the dry ingredients, whisking until smooth.
• Bring to a boil and cook for 10 minutes. Spoon warm sauce over a serving of the cake. -
Nutritional information per serving: 40 cal., 0 fat, 0 mg chol., 10 g carb., 25 mg sodium, 0 fiber, 0 pro.
Low Carb Barbecue Sauce
Serves 4 (1/4 cup each)
Description
This zesty sauce can be quickly made from scratch with a few basic pantry items. Store it in the refrigerator for up to one week.
Prep time: 10 minutes
Ingredients
1 (8-ounce) can tomato sauce
2 tablespoons white vinegar
2 teaspoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Instructions
Combine tomato sauce, vinegar, parsley, Worcestershire sauce, mustard, salt, pepper, and garlic powder in a resealable plastic container. Refrigerate until ready to use.
Nutritional Information:
25 calories
0 g total fat (0 g sat)
5 g carbohydrate
1 g protein
1 g fiber
380 mg sodium
Description
This zesty sauce can be quickly made from scratch with a few basic pantry items. Store it in the refrigerator for up to one week.
Prep time: 10 minutes
Ingredients
1 (8-ounce) can tomato sauce
2 tablespoons white vinegar
2 teaspoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Instructions
Combine tomato sauce, vinegar, parsley, Worcestershire sauce, mustard, salt, pepper, and garlic powder in a resealable plastic container. Refrigerate until ready to use.
Nutritional Information:
25 calories
0 g total fat (0 g sat)
5 g carbohydrate
1 g protein
1 g fiber
380 mg sodium
Tres Leches
I had Tres Leches at Angel's Puerto Rican Food in El Condada in San Juan, Puerto Rico. I do not know if this is the same recipe, but it is Tres Leches.
INGREDIENTS:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon
PREPARATION:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with
raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
INGREDIENTS:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon
PREPARATION:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with
raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
Awesome and Easy Creamy Corn Casserole
This is delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time.
Prep Time: approx. 5 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 50 Minutes.
Makes 8 servings.
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Directions
1 Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2 In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3 Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 377
Total Fat: 22.4g
Cholesterol: 98mg
Sodium: 887mg
Total Carbs: 40.4g
Dietary Fiber: 1.8g
Protein: 7.2g
Prep Time: approx. 5 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 50 Minutes.
Makes 8 servings.
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Directions
1 Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2 In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3 Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 377
Total Fat: 22.4g
Cholesterol: 98mg
Sodium: 887mg
Total Carbs: 40.4g
Dietary Fiber: 1.8g
Protein: 7.2g
Brown Rice--How to Cook and other recipes
I would like to give credit to the origin of this information, but I do not know where it came from.
Brown rice was something I became familiar with when I was in college. It is much healthier than white rice, but since it is not so commonly used, many people struggle with how to cook it well.
This is the information I had in a document which I have no idea who to give credit to:
At least one diet gaining popularity these days is big on "good carbs." One of these healthy complex carbohydrates -- brown rice -- should be part of any healthy diet. Not only is brown rice a healthy choice, it's an economical choice, too. But there is one drawback. Brown rice is not easy to prepare. Even following the instructions on the back of the bag will not necessarily produce a tasty result.
Turn up the heat too high and you have a burnt pot and crunchy kernels. Add too much water and the rice will swell into a gelatinous mass. Fail to start it early and it won't be done in time.
See? Brown rice can be difficult. But it doesn't have to be. In fact, it can be as foolproof as preparing white rice, as long as you know that everything is different.
The secret for preparing perfect brown rice, according to the folks at Cooks Illustrated (www.cooksillustrated.com), who do an amazing job of testing and developing foolproof methods for the kitchen, is to bake it in the oven. Making certain your proportions and measurements are exact is mandatory. Don't guess. Measure.
Foolproof Oven-Baked Brown Rice
1-1/2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons butter or vegetable oil
1/2 teaspoon salt
Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch-square glass baking dish. In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for 1 hour, until tender.
Remove from the oven and uncover. Fluff the rice with a fork, and cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately.
Yield: 4 to 6 servings
Variations:
SUCCULENT BROWN RICE: You can dress up the brown-rice recipe above by substituting chicken or vegetable broth for the water. Add half an onion, which has been chopped and sauteed in 1 tablespoon oil, at the same time you pour the liquid over the raw brown rice. When you remove the rice from the oven and fluff with a fork, stir in 3/4 cup frozen peas. Re-cover and proceed as described above. The peas will heat through during the standing time.
ORANGE VINAIGRETTE BROWN-RICE SALAD: Follow the recipe above. While rice is in the oven, whisk together 2/3 cup orange juice, 2 tablespoons vegetable oil, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 teaspoons orange zest and 1/2 teaspoon salt in a small bowl. Toss orange-juice mixture with 1-1/2 cups spinach leaves, packed, 2 large oranges, peeled, sectioned and cut into bite-sized pieces and 1/2 cup finely chopped red onion. When you remove the rice from the oven, pour this spinach dressing over the hot, cooked rice and mix well. Cover and chill in the refrigerator until cold.
Brown rice was something I became familiar with when I was in college. It is much healthier than white rice, but since it is not so commonly used, many people struggle with how to cook it well.
This is the information I had in a document which I have no idea who to give credit to:
At least one diet gaining popularity these days is big on "good carbs." One of these healthy complex carbohydrates -- brown rice -- should be part of any healthy diet. Not only is brown rice a healthy choice, it's an economical choice, too. But there is one drawback. Brown rice is not easy to prepare. Even following the instructions on the back of the bag will not necessarily produce a tasty result.
Turn up the heat too high and you have a burnt pot and crunchy kernels. Add too much water and the rice will swell into a gelatinous mass. Fail to start it early and it won't be done in time.
See? Brown rice can be difficult. But it doesn't have to be. In fact, it can be as foolproof as preparing white rice, as long as you know that everything is different.
The secret for preparing perfect brown rice, according to the folks at Cooks Illustrated (www.cooksillustrated.com), who do an amazing job of testing and developing foolproof methods for the kitchen, is to bake it in the oven. Making certain your proportions and measurements are exact is mandatory. Don't guess. Measure.
Foolproof Oven-Baked Brown Rice
1-1/2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons butter or vegetable oil
1/2 teaspoon salt
Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch-square glass baking dish. In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for 1 hour, until tender.
Remove from the oven and uncover. Fluff the rice with a fork, and cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately.
Yield: 4 to 6 servings
Variations:
SUCCULENT BROWN RICE: You can dress up the brown-rice recipe above by substituting chicken or vegetable broth for the water. Add half an onion, which has been chopped and sauteed in 1 tablespoon oil, at the same time you pour the liquid over the raw brown rice. When you remove the rice from the oven and fluff with a fork, stir in 3/4 cup frozen peas. Re-cover and proceed as described above. The peas will heat through during the standing time.
ORANGE VINAIGRETTE BROWN-RICE SALAD: Follow the recipe above. While rice is in the oven, whisk together 2/3 cup orange juice, 2 tablespoons vegetable oil, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 teaspoons orange zest and 1/2 teaspoon salt in a small bowl. Toss orange-juice mixture with 1-1/2 cups spinach leaves, packed, 2 large oranges, peeled, sectioned and cut into bite-sized pieces and 1/2 cup finely chopped red onion. When you remove the rice from the oven, pour this spinach dressing over the hot, cooked rice and mix well. Cover and chill in the refrigerator until cold.
Angie’s Orange Sugar Cookies
Cream together:
2/3 c shortening
¾ cup sugar
½ teaspoon grated orange peel (one whole orange)
½ t vanilla
Add 1 egg that has been beaten until it is fluffy.
Stir in:
2 teaspoons milk
2 teaspoons orange juice
Blend in:
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon salt
Chill for at least one hour.
Bake @ 375 degrees for 6 to 8 minutes. Allow to cool and then frost.
Frosting:
2 cups powdered sugar
a little shortening (couple tablespoons)
a little vanilla or almond flavoring
Add a little milk at a time to slowly make the frosting.
2/3 c shortening
¾ cup sugar
½ teaspoon grated orange peel (one whole orange)
½ t vanilla
Add 1 egg that has been beaten until it is fluffy.
Stir in:
2 teaspoons milk
2 teaspoons orange juice
Blend in:
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon salt
Chill for at least one hour.
Bake @ 375 degrees for 6 to 8 minutes. Allow to cool and then frost.
Frosting:
2 cups powdered sugar
a little shortening (couple tablespoons)
a little vanilla or almond flavoring
Add a little milk at a time to slowly make the frosting.
Jalapeno Crab Dip
1 pound crabmeat (grated)
1 teaspoon chopped garlic
1/2 cup chopped jalapeno
1/4 pound monterey jack cheese with jalapenos, (grated)
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounce parmigiano-reggiano cheese, (parmesan cheese) grated
Preheat the oven to 350 degrees F. Combine grated crabmeat, garlic, montery jack cheese, worcestershire sauce, hot sauce, salt and mayonnaise in a medium-size bowl. Toss gently to mix well. If you want jalapenos add. Sprinkle parmesan cheese on top. Bake until golden brown, about 25 minutes. Remove from oven and let stand for 5 minutes. Serve with crackers.
1 teaspoon chopped garlic
1/2 cup chopped jalapeno
1/4 pound monterey jack cheese with jalapenos, (grated)
1 teaspoon worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounce parmigiano-reggiano cheese, (parmesan cheese) grated
Preheat the oven to 350 degrees F. Combine grated crabmeat, garlic, montery jack cheese, worcestershire sauce, hot sauce, salt and mayonnaise in a medium-size bowl. Toss gently to mix well. If you want jalapenos add. Sprinkle parmesan cheese on top. Bake until golden brown, about 25 minutes. Remove from oven and let stand for 5 minutes. Serve with crackers.
Artichoke and crab dip
1 8 0z. cream cheese
1 c. mayo
1 lb. lump crab meat
1 can artichoke hearts
1 c. parmesan
1/3 c. chopped onions
Blend cream cheese and mayo, blend in artichokes, crab, parmesan, and onion. Place in 9' pie plate and bake at 375 for 20 minutes, stir well before serving.
1 c. mayo
1 lb. lump crab meat
1 can artichoke hearts
1 c. parmesan
1/3 c. chopped onions
Blend cream cheese and mayo, blend in artichokes, crab, parmesan, and onion. Place in 9' pie plate and bake at 375 for 20 minutes, stir well before serving.
Chiles Rellenos Casserole
A delicious brunch or main dish casserole, made with mild green chile peppers, eggs, and cheese.
INGREDIENTS:
6 slices white bread
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 (4-ounce) can chopped green chiles, drained
6 eggs, beaten
2 cups milk
2 teaspoons paprika
1/2 teaspoon dried whole oregano
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
PREPARATION:
Place bread in a lightly buttered 13x9x2-inch baking dish. Sprinkle with Cheddar and Monterey Jack cheeses; top with green chiles. Whisk together the eggs and remaining ingredients; pour over cheese. Cover and refrigerate 8 to 10 hours.
Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325° for 50 minutes. Serve immediately. Casserole will puff up while baking and then settle as it cools.
Chiles rellenos casserole makes about 6 to 8 servings
INGREDIENTS:
6 slices white bread
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 (4-ounce) can chopped green chiles, drained
6 eggs, beaten
2 cups milk
2 teaspoons paprika
1/2 teaspoon dried whole oregano
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
PREPARATION:
Place bread in a lightly buttered 13x9x2-inch baking dish. Sprinkle with Cheddar and Monterey Jack cheeses; top with green chiles. Whisk together the eggs and remaining ingredients; pour over cheese. Cover and refrigerate 8 to 10 hours.
Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325° for 50 minutes. Serve immediately. Casserole will puff up while baking and then settle as it cools.
Chiles rellenos casserole makes about 6 to 8 servings
Crazy Surprise Pie
This is the most unusual, albeit delicious, pie you could possibly imagine. If you follow the directions precisely, it will have no sauerkraut taste. In fact, you may wonder why it tastes so much like coconut. To make sure this remains our little secret, don't leave the empty sauerkraut can where anyone will see it.
3/4 cup drained and chopped sauerkraut
3 teaspoons ground cinnamon
2-1/2 cups milk
1/2 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 9-inch pie shell
Preheat oven to 425 F. Drain sauerkraut very well; chop by hand or place in food processor and process for several seconds. Drain again to make sure it is very dry. Stir cinnamon into drained sauerkraut.
In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt. Pour mixture into the unbaked pie shell. Bake at 425 F for 35 minutes, or until a knife inserted into filling 1-inch from the edge comes out clean.
Yield: 6 servings
3/4 cup drained and chopped sauerkraut
3 teaspoons ground cinnamon
2-1/2 cups milk
1/2 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 9-inch pie shell
Preheat oven to 425 F. Drain sauerkraut very well; chop by hand or place in food processor and process for several seconds. Drain again to make sure it is very dry. Stir cinnamon into drained sauerkraut.
In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt. Pour mixture into the unbaked pie shell. Bake at 425 F for 35 minutes, or until a knife inserted into filling 1-inch from the edge comes out clean.
Yield: 6 servings
Ham Green Bean Soup
2 lbs. meaty ham bone
2 qts. water
4 c. green beans, cut up
3 c. potatoes, cubed
2 med. onions, sliced
1/4 c. parsley, chopped
4 sprigs summer savory, chopped OR 1 tsp. dried savory
1 tsp. salt
1/4 tsp. pepper
Combine ham bone and water in 6 quart saucepan. Cook 1 1/2 hours. Remove meat from bone and cut in chunks. Add to soup stock, along with green beans, potatoes, onions, parsley, savory, salt, and pepper. Bring to a boil; reduce heat and simmer covered 20 minutes, or until vegetables are tender. Skim off excess fat. Just before serving stir in 1 cup light cream or milk.
2 qts. water
4 c. green beans, cut up
3 c. potatoes, cubed
2 med. onions, sliced
1/4 c. parsley, chopped
4 sprigs summer savory, chopped OR 1 tsp. dried savory
1 tsp. salt
1/4 tsp. pepper
Combine ham bone and water in 6 quart saucepan. Cook 1 1/2 hours. Remove meat from bone and cut in chunks. Add to soup stock, along with green beans, potatoes, onions, parsley, savory, salt, and pepper. Bring to a boil; reduce heat and simmer covered 20 minutes, or until vegetables are tender. Skim off excess fat. Just before serving stir in 1 cup light cream or milk.
Sunday, January 20, 2008
Sports Drink (makes 2 quarts)
1 packet, any flavor, unsweetened kool-aid or similar product
8 tablespoons sugar (or 10 packets sweetener for a sugar free drink)
3/8 teaspoon salt
1/8 teaspoon salt substitute (contains potassium chloride)
2 quarts water
This is similar to Gatorade, but not as sweet. You can adjust the sweetness to taste.
Sodium - 110 mg
potassium - 38 mg
per 8 ounce servings
Cost is about 3.75 cents per 8 ounce glass or 30 cents per 2 quarts, compared to about $3.00 for 2 quarts Gatorade.
8 tablespoons sugar (or 10 packets sweetener for a sugar free drink)
3/8 teaspoon salt
1/8 teaspoon salt substitute (contains potassium chloride)
2 quarts water
This is similar to Gatorade, but not as sweet. You can adjust the sweetness to taste.
Sodium - 110 mg
potassium - 38 mg
per 8 ounce servings
Cost is about 3.75 cents per 8 ounce glass or 30 cents per 2 quarts, compared to about $3.00 for 2 quarts Gatorade.
Raspberry Cream Pie
1/2 cup sugar
1/4 cup packed brown sugar
3 tablespoons flour
1 tablespoon and 1 1/2 teaspoon ground cinnamon
2 cups whipping cream
1 teaspoon vanilla
1 12 oz. package frozen raspberries
1 9 inch unbaked deep dish pie crust
Preheat the oven to 400 degrees.
Combine sugars, flour and cinnamon in a medium bowl. Add cream and vanilla, stir until smooth.
Separate raspberries and place in pie crust. Pour cream mixtrue over raspberries.
Bake for 10 minutes. Reduce the oven temperature to 375 degrees. Continue baking 55 to 65 minutes or until the center is firm. Cool completely. Refrigerate.
1/4 cup packed brown sugar
3 tablespoons flour
1 tablespoon and 1 1/2 teaspoon ground cinnamon
2 cups whipping cream
1 teaspoon vanilla
1 12 oz. package frozen raspberries
1 9 inch unbaked deep dish pie crust
Preheat the oven to 400 degrees.
Combine sugars, flour and cinnamon in a medium bowl. Add cream and vanilla, stir until smooth.
Separate raspberries and place in pie crust. Pour cream mixtrue over raspberries.
Bake for 10 minutes. Reduce the oven temperature to 375 degrees. Continue baking 55 to 65 minutes or until the center is firm. Cool completely. Refrigerate.
Corn Bread
INGREDIENTS
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup shortening
DIRECTIONS
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup shortening
DIRECTIONS
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.
Masala Chai
1 1/2 cup water
1 inch stick cinnamon
8 cardamom pods
8 whole cloves
2/3 cup milk
6 teaspoons sugar (or to taste)
3 teaspoons and unperfumed loose black tea.
Put water into a saucepan. Add the cinnamon, cardamom and cloves, bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover and turn off the heat. After 2 minutes, strain the tea into two cups and serve immediately.
Serves 2.
1 inch stick cinnamon
8 cardamom pods
8 whole cloves
2/3 cup milk
6 teaspoons sugar (or to taste)
3 teaspoons and unperfumed loose black tea.
Put water into a saucepan. Add the cinnamon, cardamom and cloves, bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover and turn off the heat. After 2 minutes, strain the tea into two cups and serve immediately.
Serves 2.
Angie's Pear Pie
Ingredients:
1 unbaked pie shell
3 or 4 pears, halved and cored
1 teaspoon lemon or lime juice
3 eggs
1 cup sugar
1 teaspoon nutmeg
1 teaspoon vanilla
3 tablespoons flour
a dash of salt
Place the pears flat side down, small end in into pie shell.
Sprinkle the pears with the lemon or lime juice.
Beat the eggs and sugar until thick and lemony. Add nutmeg, vanilla, flour and a dash of salt. Pour this over the pears.
Bake at 425 degrees for 15 - 20 minutes. Reduce the temperature to 350 and bake for 25 more minutes.
1 unbaked pie shell
3 or 4 pears, halved and cored
1 teaspoon lemon or lime juice
3 eggs
1 cup sugar
1 teaspoon nutmeg
1 teaspoon vanilla
3 tablespoons flour
a dash of salt
Place the pears flat side down, small end in into pie shell.
Sprinkle the pears with the lemon or lime juice.
Beat the eggs and sugar until thick and lemony. Add nutmeg, vanilla, flour and a dash of salt. Pour this over the pears.
Bake at 425 degrees for 15 - 20 minutes. Reduce the temperature to 350 and bake for 25 more minutes.
Huevos Rancheros Recipe
Emeril Lagasse, 2002
Ranchero Sauce:
1 tablespoon vegetable oil
1 cup chopped white onions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced jalapeno
1 teaspoon minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 tablespoons chopped cilantro
2 teaspoons vegetable oil
4 large corn tortillas
1/2 cup warm refried beans
2 tablespoons unsalted butter
8 large eggs
1 1/2 cups pepper Jack
To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.
Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.
Ranchero Sauce:
1 tablespoon vegetable oil
1 cup chopped white onions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced jalapeno
1 teaspoon minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 tablespoons chopped cilantro
2 teaspoons vegetable oil
4 large corn tortillas
1/2 cup warm refried beans
2 tablespoons unsalted butter
8 large eggs
1 1/2 cups pepper Jack
To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.
Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.
Potato Dumplings
There are a few recipes for potato dumplings. I will post our family recipe and then a typical or common recipe.
Our family recipe:
This is one of those recipes which is passed down in the family and taught, not really recorded, so the amounts are guesstimated.
How many potatoes? How many people are you having dinner, and who are they? For me, one dumpling is enough, but as a young person I could/would eat two or three. Others would eat more. Older people tend to eat less. Great grandpa John V said that potato dumplings would kill the tailor. G Grandpa was a farmer and blacksmith. He worked hard and could eat the potato dumplings without gaining weight.
For a family meal of 6 to 8 people, I use a five pound bag of potatoes. Otherwise, I tend to use two potatoes per person.
Peel and grate the raw, uncooked potatoes, using a fine grater, not shredding the potatoes. You could also use a food processor. The grated potatoes are then placed in a woven cotton dish towel and moisture is squeezed out, being saved in a cup or bowl.
Place the moisture reduced, grated potatoes in a bowl and add some flour, perhaps a 1/2 to full cup for 5 pounds of potatoes. Salt to your liking, perhaps a teaspoon or so for 5 pounds of potatoes. Pour the moisture off the top of the saved potato water into the drain and put the starch which has settled in the bottom into the bowl of potato and flour. Mix all together well. Smooth the top of the ingredients and sprinkle the top with a thin layer of flour.
Take spoonfuls of the mixture and roll into a ball, using the flour from the top as the outer edge of the dumpling, so the dumpling does not stick to your hand, but rather clumps together. Your dumplings will be around 3 to 4 inches in diameter.
Place the dumplings into a large pot of boiling water and cover. You will want to use a spoon to loosen the dumplings from the bottom of the pan. Also, the pot boils over easily and you will have to watch them closely if you do not want a big mess. I lift the lid often and reduce the heat a little. They just need to be watched!
They will cook in about 20 minutes. They will float up at some point, but are not necessarily done when they float. To test for doneness, take a dumpling out and cut it in half. You will be able to see if it has cooked though yet.
After cooking the pork, remove the meat from the pan. Add some water to deglaze the pan, heating the water and stirring until all the good flavor from the pan is loosened and incorporated into the water. How much water? Too much dilutes the flavor. Too little and there is not enough pan gravy for everyone. You want it to be dark brown, but it is not a thick gravy. It is watery. This is never thickened.
Serve dumplings with saurkraut and pork (roast, chops, side pork) and the drippings from the pan. Duck was another common meat eaten with dumplings.
The potato dumplings are eaten by each individual cutting up their dumpling into bite size pieces on their plate, which is then covered with a layer of kraut and some of the pan juices spooned over the top.
Potato Dumpling recipe (More common recipe amongst Czechs)
4 1/2 cups grated boiled potatoes
1 1/2 teaspoons salt
1/2 cup farina
3 eggs
2 cups flour
Stir all ingredients together and put dough on bread board and work together with more flour. Shape into 20 oblong dumplings. Boil 10 to 12 minutes.
(When I made this recipe, I found it took more than 12 minutes, more like 20 minutes to cook these dumplings. They were mushy before that. You want them to be done!)
In the Czech Republic, these potato dumplings are cut up and fried in a pan with butter. They are served for all meals, including breakfast.
Our family recipe:
This is one of those recipes which is passed down in the family and taught, not really recorded, so the amounts are guesstimated.
How many potatoes? How many people are you having dinner, and who are they? For me, one dumpling is enough, but as a young person I could/would eat two or three. Others would eat more. Older people tend to eat less. Great grandpa John V said that potato dumplings would kill the tailor. G Grandpa was a farmer and blacksmith. He worked hard and could eat the potato dumplings without gaining weight.
For a family meal of 6 to 8 people, I use a five pound bag of potatoes. Otherwise, I tend to use two potatoes per person.
Peel and grate the raw, uncooked potatoes, using a fine grater, not shredding the potatoes. You could also use a food processor. The grated potatoes are then placed in a woven cotton dish towel and moisture is squeezed out, being saved in a cup or bowl.
Place the moisture reduced, grated potatoes in a bowl and add some flour, perhaps a 1/2 to full cup for 5 pounds of potatoes. Salt to your liking, perhaps a teaspoon or so for 5 pounds of potatoes. Pour the moisture off the top of the saved potato water into the drain and put the starch which has settled in the bottom into the bowl of potato and flour. Mix all together well. Smooth the top of the ingredients and sprinkle the top with a thin layer of flour.
Take spoonfuls of the mixture and roll into a ball, using the flour from the top as the outer edge of the dumpling, so the dumpling does not stick to your hand, but rather clumps together. Your dumplings will be around 3 to 4 inches in diameter.
Place the dumplings into a large pot of boiling water and cover. You will want to use a spoon to loosen the dumplings from the bottom of the pan. Also, the pot boils over easily and you will have to watch them closely if you do not want a big mess. I lift the lid often and reduce the heat a little. They just need to be watched!
They will cook in about 20 minutes. They will float up at some point, but are not necessarily done when they float. To test for doneness, take a dumpling out and cut it in half. You will be able to see if it has cooked though yet.
After cooking the pork, remove the meat from the pan. Add some water to deglaze the pan, heating the water and stirring until all the good flavor from the pan is loosened and incorporated into the water. How much water? Too much dilutes the flavor. Too little and there is not enough pan gravy for everyone. You want it to be dark brown, but it is not a thick gravy. It is watery. This is never thickened.
Serve dumplings with saurkraut and pork (roast, chops, side pork) and the drippings from the pan. Duck was another common meat eaten with dumplings.
The potato dumplings are eaten by each individual cutting up their dumpling into bite size pieces on their plate, which is then covered with a layer of kraut and some of the pan juices spooned over the top.
Potato Dumpling recipe (More common recipe amongst Czechs)
4 1/2 cups grated boiled potatoes
1 1/2 teaspoons salt
1/2 cup farina
3 eggs
2 cups flour
Stir all ingredients together and put dough on bread board and work together with more flour. Shape into 20 oblong dumplings. Boil 10 to 12 minutes.
(When I made this recipe, I found it took more than 12 minutes, more like 20 minutes to cook these dumplings. They were mushy before that. You want them to be done!)
In the Czech Republic, these potato dumplings are cut up and fried in a pan with butter. They are served for all meals, including breakfast.
Tuesday, January 15, 2008
Southwestern Corn Soup (Vegan recipe)
We made this recipe after eating a soup from Whole Foods with these ingredients. We couldn't find a recipe, but the ingredients were listed on the pot at W.F.
Today, March 23, 2017, I was going through "A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West," and found a recipe. I am going to edit the recipe I originally put here to match the recipe from page 34 of the book. The restaurant is Doc Martin's in the Historic Taos Inn. I have eaten there. You can get blue corn tortillas and other wonderful Southwest delicacies there.
5 russet (baking) potatoes
2 sweet potatoes (1 lb.)
1 1/2 tablespoons oil
3 white onions, medium, chopped fine
1/4 c garlic, minced
1/2 cup celery, chopped fine
1/2 c green chiles, mild, chopped
1 red and 1 green bell pepper, chopped fine
1 1/2 cup corn kernels, fresh or frozen
1 tablespoon oregano, dried, crumbled
1/2 tablespoon basil, dried, crumbled
1 Tablespoon cumin, ground
1/2 cup dry white wine
1/2 c coriander leaves, fresh, finely chopped (cilantro!)
salt to taste
In a large saucepan, combine the baking potatoes and sweet potatoes, both peeled and cut into 1/2 inch cubes, with enough cold water to cover them by 1 inch. Simmer, uncovered, for 30 minutes, or until they are tender, and remove the pan from the heat.
In a kettle, heat the oil over moderately high heat until it is hot, but not smoking, and in it cook the onions, garlic, celery, chiles, peppers, corn, oregano, basil, and cumin, stirring occasionally, until onions are softened and vegetables begin to brown. Add the wine, cook the mixture, scraping up the brown bits (fond), for 1 minute, and add potatoes with the cooking liquid and if necessary, enough water to cover the vegetables by 1 inch.
Simmer the chowder, uncovered, stirring occasionally, for 40 minutes and stir in coriander and salt to tast.
Makes six to ten servings.
**************************************************************************************
Before I found the recipe, I added these ingredients as well.
1 can Rotel tomatoes, flavor of your choice
1 teaspoon chili powder
1 cup chopped carrots
I have never used sweet potatoes in my soup, but will give it a try.
Serve the soup in a bowl and squeeze some fresh lime into the soup.
Alternative recipes with variations to our original recipe, lots of variations and possibilities:
http://vegetarianmamma.com/southwest-corn-and-black-bean-soup/
http://tideandthyme.com/southwest-potato-corn-chowder/
http://www.joyfulhealthyeats.com/crock-pot-southwestern-corn-potato-chowder-dairy-free/
http://www.farmflavor.com/recipe/type/side-dishes/southwestern-corn-chowder/
Today, March 23, 2017, I was going through "A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West," and found a recipe. I am going to edit the recipe I originally put here to match the recipe from page 34 of the book. The restaurant is Doc Martin's in the Historic Taos Inn. I have eaten there. You can get blue corn tortillas and other wonderful Southwest delicacies there.
5 russet (baking) potatoes
2 sweet potatoes (1 lb.)
1 1/2 tablespoons oil
3 white onions, medium, chopped fine
1/4 c garlic, minced
1/2 cup celery, chopped fine
1/2 c green chiles, mild, chopped
1 red and 1 green bell pepper, chopped fine
1 1/2 cup corn kernels, fresh or frozen
1 tablespoon oregano, dried, crumbled
1/2 tablespoon basil, dried, crumbled
1 Tablespoon cumin, ground
1/2 cup dry white wine
1/2 c coriander leaves, fresh, finely chopped (cilantro!)
salt to taste
In a large saucepan, combine the baking potatoes and sweet potatoes, both peeled and cut into 1/2 inch cubes, with enough cold water to cover them by 1 inch. Simmer, uncovered, for 30 minutes, or until they are tender, and remove the pan from the heat.
In a kettle, heat the oil over moderately high heat until it is hot, but not smoking, and in it cook the onions, garlic, celery, chiles, peppers, corn, oregano, basil, and cumin, stirring occasionally, until onions are softened and vegetables begin to brown. Add the wine, cook the mixture, scraping up the brown bits (fond), for 1 minute, and add potatoes with the cooking liquid and if necessary, enough water to cover the vegetables by 1 inch.
Simmer the chowder, uncovered, stirring occasionally, for 40 minutes and stir in coriander and salt to tast.
Makes six to ten servings.
**************************************************************************************
Before I found the recipe, I added these ingredients as well.
1 can Rotel tomatoes, flavor of your choice
1 teaspoon chili powder
1 cup chopped carrots
I have never used sweet potatoes in my soup, but will give it a try.
Serve the soup in a bowl and squeeze some fresh lime into the soup.
Alternative recipes with variations to our original recipe, lots of variations and possibilities:
http://vegetarianmamma.com/southwest-corn-and-black-bean-soup/
http://tideandthyme.com/southwest-potato-corn-chowder/
http://www.joyfulhealthyeats.com/crock-pot-southwestern-corn-potato-chowder-dairy-free/
http://www.farmflavor.com/recipe/type/side-dishes/southwestern-corn-chowder/
Potato Soup
This is a recipe I got from a former assistant of mine, Elone. I haven't made it in years because I seldom eat potatoes, but it is an excellent recipe. I am also careful of the amount of sodium I eat, and the soup mix has more than enough!
4 cups peeled & cubed potatoes
1 cup diced celery
1 quart chicken broth
1 cup water
1 package Home Style Vegetable Soup (Mrs. Grass) (check out the sodium in this!)
1/4 cup butter
1/4 cup flour
2 to 3 cups milk
8 ounces Velveeta cheese or grated cheddar cheese
In a kettle, combine the vegetables and broth. Cook to boiling, cover, reduce heat and simmer for 20 minutes or until the vegetables are tender.
In a separate pan, melt the butter. Blend the flour, some salt and pepper and milk. Cook until it thickens, stirring constantly. Add this to the potato mixture. Heat to a slight boil.
When serving, garnish with cheese and parsley.
Optional--add brocolli and shredded carrots to the vegetables.
4 cups peeled & cubed potatoes
1 cup diced celery
1 quart chicken broth
1 cup water
1 package Home Style Vegetable Soup (Mrs. Grass) (check out the sodium in this!)
1/4 cup butter
1/4 cup flour
2 to 3 cups milk
8 ounces Velveeta cheese or grated cheddar cheese
In a kettle, combine the vegetables and broth. Cook to boiling, cover, reduce heat and simmer for 20 minutes or until the vegetables are tender.
In a separate pan, melt the butter. Blend the flour, some salt and pepper and milk. Cook until it thickens, stirring constantly. Add this to the potato mixture. Heat to a slight boil.
When serving, garnish with cheese and parsley.
Optional--add brocolli and shredded carrots to the vegetables.
Monday, January 14, 2008
Enchilada Sauce
Makes 3 to 3 1/2 quarts
1 medium sized onion, grated
2 tablespoons vegetable oil
1 16 ounce can chopped tomatoes
2 cups chicken broth
4 8 ounce tomato sauce
4 10 ounce cans mild enchilada sauce
3 cans condensed tomato soup
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
dash of liquid red pepper seasoning
1 10 ounce Salsa de chile fresco or hot enchilada sauce
Saute the onion in oil in a large kettle until tender, about 3 minutes. Add tomatoes, chicken broth, tomato sauce, enchilada sauce, tomato soup, salt, pepper, sugar, red pepper seasoning and salsa to taste. Bring to boiling; lower heat; simmer; stirring often, 1 hour. Note: This sauce freezes well.
1 medium sized onion, grated
2 tablespoons vegetable oil
1 16 ounce can chopped tomatoes
2 cups chicken broth
4 8 ounce tomato sauce
4 10 ounce cans mild enchilada sauce
3 cans condensed tomato soup
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
dash of liquid red pepper seasoning
1 10 ounce Salsa de chile fresco or hot enchilada sauce
Saute the onion in oil in a large kettle until tender, about 3 minutes. Add tomatoes, chicken broth, tomato sauce, enchilada sauce, tomato soup, salt, pepper, sugar, red pepper seasoning and salsa to taste. Bring to boiling; lower heat; simmer; stirring often, 1 hour. Note: This sauce freezes well.
Cheese Spread
Ruth Ann P., Kokomo, Indiana
2 cups American cheese, shredded
4 hard boiled eggs, shredded
3/4 to 1 cup mayonaisse, Hellmans
1/4 cup lemon juice
salt and pepper to taste
green olives can be added
Mix all together and use on crackers or for a sandwich spread.
2 cups American cheese, shredded
4 hard boiled eggs, shredded
3/4 to 1 cup mayonaisse, Hellmans
1/4 cup lemon juice
salt and pepper to taste
green olives can be added
Mix all together and use on crackers or for a sandwich spread.
Kolace
This recipe came from an old cook book that Uncle Bud had at his ranch.
Soft Yeast Dough
1 package yeast
1 tablespoon sugar
2 tablespoons flour
2 tablespoons lukewarm milk
Mix the ingredients together and stir until mixture is well mixed. Cover with a cloth and let rise in a warm place for 5 to 10 minutes. Add:
4 cups flour
1 teaspoon salt
1/4 cup butter, melted
1/2 teaspoon lemon peel
1 cup lukewarm milk
1 egg
1 teaspoon vanilla
Mix well. Remove dough from the bowl and put on a floured pastry board and knead until it is smooth and does not stick. Return to the bowl, sprinkle with flour and cover with a cloth. Let rise in a warm place (about 60 degrees) 30 to 60 minutes or until it is almost double. Punch down, form into desired shapes and let rise again for about 30 minutes. Bake in a preheated oven at 400 degrees for 15 to 20 minutes.
To make the kolache:
Use 1 recipe soft yeast dough
2-3 cup filling
1 egg, beaten
sugar
Prepare dough. Roll the dough out on a lightly floured board to about 1/2 inch thickness. Cut into 3 inch rounds and place on a buttered baking sheet. Press down the center of the rounds with the bottom of a 2 inch glass to form a hollow; place a spoonful of filling in each. Let rise again. Brush the edges with the egg. Bake in a preheated oven at 400 degrees for 20 to 30 minutes. When the buns are cool, sprinkle with sugar. Makes 2 1/2 to 3 dozen.
Poppy Seed Filling
2 cups ground poppy seed
3/4 cup milk
2/3 cup sugar
2 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon peel
Simmer the poppy seeds in milk, stirring constantly for 5 minutes. Stir in sugar, butter and vanilla, cinnamon, lemon peel, and simmer for 5 minutes longer.
Cool filling, blend in a egg yolk and fold in stiffly beaten egg white. Makes about
1 1/2 - 2 cups filling.
Prune Butter Filling
1 cup prune butter
1/3 to 1/2 cup sugar
2 Tablespoons warm water or rum
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon or orange peel
Mix the prune butter with water or rum. Add all other ingredients and blend.
Updated, November 18, 2016--How to make Prune Butter: http://www.czechheritage.org/Recipes/kolaches.html
Prune butter: cook 30 prunes in water to cover until tender; drain. Mash with fork;
Soft Yeast Dough
1 package yeast
1 tablespoon sugar
2 tablespoons flour
2 tablespoons lukewarm milk
Mix the ingredients together and stir until mixture is well mixed. Cover with a cloth and let rise in a warm place for 5 to 10 minutes. Add:
4 cups flour
1 teaspoon salt
1/4 cup butter, melted
1/2 teaspoon lemon peel
1 cup lukewarm milk
1 egg
1 teaspoon vanilla
Mix well. Remove dough from the bowl and put on a floured pastry board and knead until it is smooth and does not stick. Return to the bowl, sprinkle with flour and cover with a cloth. Let rise in a warm place (about 60 degrees) 30 to 60 minutes or until it is almost double. Punch down, form into desired shapes and let rise again for about 30 minutes. Bake in a preheated oven at 400 degrees for 15 to 20 minutes.
To make the kolache:
Use 1 recipe soft yeast dough
2-3 cup filling
1 egg, beaten
sugar
Prepare dough. Roll the dough out on a lightly floured board to about 1/2 inch thickness. Cut into 3 inch rounds and place on a buttered baking sheet. Press down the center of the rounds with the bottom of a 2 inch glass to form a hollow; place a spoonful of filling in each. Let rise again. Brush the edges with the egg. Bake in a preheated oven at 400 degrees for 20 to 30 minutes. When the buns are cool, sprinkle with sugar. Makes 2 1/2 to 3 dozen.
Poppy Seed Filling
2 cups ground poppy seed
3/4 cup milk
2/3 cup sugar
2 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon peel
Simmer the poppy seeds in milk, stirring constantly for 5 minutes. Stir in sugar, butter and vanilla, cinnamon, lemon peel, and simmer for 5 minutes longer.
Cool filling, blend in a egg yolk and fold in stiffly beaten egg white. Makes about
1 1/2 - 2 cups filling.
Prune Butter Filling
1 cup prune butter
1/3 to 1/2 cup sugar
2 Tablespoons warm water or rum
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon or orange peel
Mix the prune butter with water or rum. Add all other ingredients and blend.
Updated, November 18, 2016--How to make Prune Butter: http://www.czechheritage.org/Recipes/kolaches.html
Prune butter: cook 30 prunes in water to cover until tender; drain. Mash with fork;
stir in 1/4 cup sugar and 1/4 tsp. ground allspice. Filling should be thick.
Makes enough for 14 kolaches.
Baked Indian Pudding
1 quart milk
1/2 cup cornmeal
2 tablespoons soy flour
1/3 cup sweet cider
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup molasses
3 Tablespoons nutritional yeast
1/2 cup dried fruit (optional)
Scald the milk in the top of a double boiler over direct heat. Make a paste of cornmeal and soy flour and cider. Blend with milk, cover and cook over hot water for 20 minutes. Add the rest of the ingredients. Remove from heat. Turn into oiled csserole. Bake at 325 degrees for 2 hours or until set. Serve hot, topped with yogurt.
Serves 6
1/2 cup cornmeal
2 tablespoons soy flour
1/3 cup sweet cider
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup molasses
3 Tablespoons nutritional yeast
1/2 cup dried fruit (optional)
Scald the milk in the top of a double boiler over direct heat. Make a paste of cornmeal and soy flour and cider. Blend with milk, cover and cook over hot water for 20 minutes. Add the rest of the ingredients. Remove from heat. Turn into oiled csserole. Bake at 325 degrees for 2 hours or until set. Serve hot, topped with yogurt.
Serves 6
Chokecherry Syrup
From Chauncey Klebsch
4 cups chokecherry juice
4 cups white sugar
2 cups Karo light syrup
Place all the ingredients into a 5 quart preserving kettle. Bring to the boiling point over high heat, stirring to dissolve the sugar. When the syrup comes to a boil, turn the heat to mediun and continue boiling for 10 to 15 minutes, or until foam starts climbing the sides of the kettle. Watch closely. Remove from heat and pour into sterilized jars or bottles. Process in canning process. Keeps indefinitely.
4 cups chokecherry juice
4 cups white sugar
2 cups Karo light syrup
Place all the ingredients into a 5 quart preserving kettle. Bring to the boiling point over high heat, stirring to dissolve the sugar. When the syrup comes to a boil, turn the heat to mediun and continue boiling for 10 to 15 minutes, or until foam starts climbing the sides of the kettle. Watch closely. Remove from heat and pour into sterilized jars or bottles. Process in canning process. Keeps indefinitely.
Yogi Tea (Chai)
1 teaspoon cardamom pods
1 teaspoon ginger root
2 cinnamon sticks
1/2 teaspoon peppercorns
1 teaspoon cloves
5 cups boiling water
Simmer for 25 minutes. Remove from heat, add 1 teaspoon black tea and 2 cups milk. Heat almost to a boil.
1 teaspoon ginger root
2 cinnamon sticks
1/2 teaspoon peppercorns
1 teaspoon cloves
5 cups boiling water
Simmer for 25 minutes. Remove from heat, add 1 teaspoon black tea and 2 cups milk. Heat almost to a boil.
Edit: Chai is typically served sweetened with sugar. Add sugar or sweetener to taste.
---------------------------
Another Kansas City recipe. I like to steep the spices for a long time (hours)before I add the tea and milk.
---------------------------
Another Kansas City recipe. I like to steep the spices for a long time (hours)before I add the tea and milk.
Updated
To make by the gallon:
3 teaspoons cardamom pods
3 teaspoons ginger root
6 cinnamon sticks
1 1/2 teaspoons peppercorns
3 teaspoons cloves
15 cups boiling water
Simmer for 25 minutes. Remove from heat, add 3 teaspoon black tea and 6 cups milk. Heat almost to a boil.
3 teaspoons ginger root
6 cinnamon sticks
1 1/2 teaspoons peppercorns
3 teaspoons cloves
15 cups boiling water
Simmer for 25 minutes. Remove from heat, add 3 teaspoon black tea and 6 cups milk. Heat almost to a boil.
I store the extra in the fridge and heat up by the desired serving size.
Edit: Chai is typically served sweetened with sugar. Add sugar or sweetener to taste.
Tom & Jerry, a hot alcohol drink
When I was attending Presentation College in Aberdeen, South Dakota, winters were frigid. It was always colder in Aberdeen than in Highmore. In the winter, one of the alcoholic drinks that was served in bars was this warm drink called "Tom and Jerry".
In those days, I drank as much alcohol as I ever have, and that is not saying much. I can have a hangover and migraine from one beer. The same is true for most mixed drinks and even wine. So my drinking style amounts to having a taste or two of a drink.
Recently the topic of this drink has come up when I have been in the presence of a Tom and Gerry more than once.
Here is the recipe:
Tom & Jerry (the drink)
First prepare a batter, using a mixing bowl. Separate the yolk and white of one egg, beating each separately and thoroughly. Then combine both, adding enough superfine powedered sugar to stiffen. Add to this one pinch of baking soda and 1/4 oz. rum to preserve the batter. Then add a little more sugar to stiffen.
To serve, use a hot mug, 1 tablespoon of the batter dissolved in 3 tablespoons hot milk. Add 1 1/2 ounce rum. Fill the mug with hot milk within 1/4 inch of the top of the mug and stir. Add 1/2 ounce brandy and sprinkle a little nutmeg on top.
In those days, I drank as much alcohol as I ever have, and that is not saying much. I can have a hangover and migraine from one beer. The same is true for most mixed drinks and even wine. So my drinking style amounts to having a taste or two of a drink.
Recently the topic of this drink has come up when I have been in the presence of a Tom and Gerry more than once.
Here is the recipe:
Tom & Jerry (the drink)
First prepare a batter, using a mixing bowl. Separate the yolk and white of one egg, beating each separately and thoroughly. Then combine both, adding enough superfine powedered sugar to stiffen. Add to this one pinch of baking soda and 1/4 oz. rum to preserve the batter. Then add a little more sugar to stiffen.
To serve, use a hot mug, 1 tablespoon of the batter dissolved in 3 tablespoons hot milk. Add 1 1/2 ounce rum. Fill the mug with hot milk within 1/4 inch of the top of the mug and stir. Add 1/2 ounce brandy and sprinkle a little nutmeg on top.
Brownies-- made with chocolate syrup
From JoAnn
1 stick butter
1 cup sugar
4 eggs
1 can chocolate syrup
1 cup flour
1/2 cup nuts (optional)
1 teaspoon vanilla
1 teaspoon salt
Cream butter and sugar. Add eggs, syrup and vanilla. Mix. Add flour and salt, mix. Bake at 350 degrees for 25 minutes in a 17 x 11" pan.
Frosting
1 1/2 cup sugar
6 tablespoons butter
6 tablespoons milk
------------------------------
1 cup chocolate chips, added later
Combine sugar, butter and milk in a saucepan. Bring to a boil and boil for 30 to 45 seconds. Remove from the heat and add 1 cup chocolate chips. Beat until the chips melt. Spread on the brownies.
1 stick butter
1 cup sugar
4 eggs
1 can chocolate syrup
1 cup flour
1/2 cup nuts (optional)
1 teaspoon vanilla
1 teaspoon salt
Cream butter and sugar. Add eggs, syrup and vanilla. Mix. Add flour and salt, mix. Bake at 350 degrees for 25 minutes in a 17 x 11" pan.
Frosting
1 1/2 cup sugar
6 tablespoons butter
6 tablespoons milk
------------------------------
1 cup chocolate chips, added later
Combine sugar, butter and milk in a saucepan. Bring to a boil and boil for 30 to 45 seconds. Remove from the heat and add 1 cup chocolate chips. Beat until the chips melt. Spread on the brownies.
Pecans and Cream Candy Recipe
From Marge Skurdal
3 cups sugar
1 cup white syrup
1 pint (2 cups) cream
1 cup whole pecans
Put all of the ingredients into a pan and boil on slow to 234 degrees, a soft but firm ball. Beat for 30 minutes by hand. Pour into a 9 x 9 inch pan which has been buttered and cool. Cut into squares.
3 cups sugar
1 cup white syrup
1 pint (2 cups) cream
1 cup whole pecans
Put all of the ingredients into a pan and boil on slow to 234 degrees, a soft but firm ball. Beat for 30 minutes by hand. Pour into a 9 x 9 inch pan which has been buttered and cool. Cut into squares.
Mississippi Mud Cake
1 cup oil
1/3 cup cocoa
4 eggs
3 teaspoon vanilla
1 3/4 cup sugar
1/2 teaspoon salt
1 1/3 cup flour
1 teaspoon baking powder
1 cup nuts
Mix the ingredients and bake at 300 degrees for 40 minutes. When you take the cake out of the oven, cover with large marshmallows cut in half, sticky side down. Then cover with frosting, poured over the warm cake.
Frosting
1 box powdered sugar
1 stick margarine, melted
4 ounce evaporated milk
1/4 cup cocoa
1 teaspoon vanilla
1 cup nuts
1/3 cup cocoa
4 eggs
3 teaspoon vanilla
1 3/4 cup sugar
1/2 teaspoon salt
1 1/3 cup flour
1 teaspoon baking powder
1 cup nuts
Mix the ingredients and bake at 300 degrees for 40 minutes. When you take the cake out of the oven, cover with large marshmallows cut in half, sticky side down. Then cover with frosting, poured over the warm cake.
Frosting
1 box powdered sugar
1 stick margarine, melted
4 ounce evaporated milk
1/4 cup cocoa
1 teaspoon vanilla
1 cup nuts
Soda Cracker Pie
14 soda crackers, rolled fine
3 eggs whites, beaten stiff
1 cup sugar
1/2 teaspoon baking powder
1/2 cup chopped nuts
1 1/2 teaspoon vanilla
Bake egg whites until stiff. Fold in sugar and vanilla. Fold in crackers, baking powder and nuts. Bake in well grease 9 inch pie plat at 350 degrees for 30 minutes.
3 eggs whites, beaten stiff
1 cup sugar
1/2 teaspoon baking powder
1/2 cup chopped nuts
1 1/2 teaspoon vanilla
Bake egg whites until stiff. Fold in sugar and vanilla. Fold in crackers, baking powder and nuts. Bake in well grease 9 inch pie plat at 350 degrees for 30 minutes.
Chocolate Crazy Cake
Chocolate Crazy Cake
Sift:
3 cups flour
2 cups sugar
2 teaspoons soda
1/3 cup cocoa
1 teaspoon salt
Sift this together into an ungreased 9 x 13 cake pan. Make 3 wells in the dry ingredients and add 3/4 cup cooking oil and 1 teaspoon vanilla. Pour 2 cups water over all and blend thoroughly with a fork. Do not overbeat. Bake in the same pan at 350 degrees for 35 to 40 minutes.
Sift:
3 cups flour
2 cups sugar
2 teaspoons soda
1/3 cup cocoa
1 teaspoon salt
Sift this together into an ungreased 9 x 13 cake pan. Make 3 wells in the dry ingredients and add 3/4 cup cooking oil and 1 teaspoon vanilla. Pour 2 cups water over all and blend thoroughly with a fork. Do not overbeat. Bake in the same pan at 350 degrees for 35 to 40 minutes.
Berry Dessert
Genna Mae's recipe
1/4 cup butter
1/2 cup sugar
1 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Mix all the ingredients and pour in the bottom of a 9 x 12 pan. Over the batter, pour 1 can of berries to which 1/2 cup sugar has been added. (Use 1 cup sugar when sour cherries are used) Bake at 350 degrees.
1/4 cup butter
1/2 cup sugar
1 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Mix all the ingredients and pour in the bottom of a 9 x 12 pan. Over the batter, pour 1 can of berries to which 1/2 cup sugar has been added. (Use 1 cup sugar when sour cherries are used) Bake at 350 degrees.
Country Carrot Bundt Cake, Grandma V.
This is a recipe I got from Grandma V. that she used after she moved to town from the ranch.
Mix:
1 1/2 cup sifted unbleached flour
1 1/2 cup whole wheat flour
1 1/2 cup sugar
2/3 cup nonfat dry milk powder
1 teaspoon baking soda
2 tablespoons baking powder
1/2 t salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 - 2 cups chopped nuts
Mix together all the ingredeients in a large bowl. At this stage, it can be put in a plastic bag, labeled, and kept on the pantry shelf for a few days.
Preheat oven to 350 degrees. Grease a 10 inch bundt pan.
Beat into the dry mix:
6 eggs
1 cup poly-unsaturated oil
1 pound carrots, shredded in food processor
Pour the batter into the pan, bake 50 to 60 minutes or until done. Let cool 15 minutes in pan and turn out onto a serving platter. This will keep a week in the refrigerator and freezes beautifully.
Time to prepare: 15 to 20 minutes.
Mix:
1 1/2 cup sifted unbleached flour
1 1/2 cup whole wheat flour
1 1/2 cup sugar
2/3 cup nonfat dry milk powder
1 teaspoon baking soda
2 tablespoons baking powder
1/2 t salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 - 2 cups chopped nuts
Mix together all the ingredeients in a large bowl. At this stage, it can be put in a plastic bag, labeled, and kept on the pantry shelf for a few days.
Preheat oven to 350 degrees. Grease a 10 inch bundt pan.
Beat into the dry mix:
6 eggs
1 cup poly-unsaturated oil
1 pound carrots, shredded in food processor
Pour the batter into the pan, bake 50 to 60 minutes or until done. Let cool 15 minutes in pan and turn out onto a serving platter. This will keep a week in the refrigerator and freezes beautifully.
Time to prepare: 15 to 20 minutes.
Grandma S. Banana Bread
This is always a hit, wherever it is served. Sugar had that kind of seduction and this is especially sweet.
1 1/2 cup sugar
1/2 cup shortening (I use butter)
1 teaspoon vanilla
2 eggs
6 Tablespoons sour milk (can be made with a little vinegar added to regular milk)
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
3 ripe bananas, mashed
Chopped nuts, optional
Preheat oven to 350 degrees F.
Cream shortening and sugar together. Add vanilla, eggs and sour milk. In a separate bowl, mix flour, salt, baking powder and soda. Mix dry ingredients into moist ingredients. Add the bananas and nuts. Pour batter into bread pans which have been greased and floured.
1 1/2 cup sugar
1/2 cup shortening (I use butter)
1 teaspoon vanilla
2 eggs
6 Tablespoons sour milk (can be made with a little vinegar added to regular milk)
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
3 ripe bananas, mashed
Chopped nuts, optional
Preheat oven to 350 degrees F.
Cream shortening and sugar together. Add vanilla, eggs and sour milk. In a separate bowl, mix flour, salt, baking powder and soda. Mix dry ingredients into moist ingredients. Add the bananas and nuts. Pour batter into bread pans which have been greased and floured.
Snickerdoodles
Always one of cousin Linda's favorites.
1 cup soft shortening
1 1/2 cup sugar
2 eggs
Combine and mix thoroughy
Sift together:
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Stir the dry ingredients into the liquid mixture.
Chill the dough and roll into walnut size balls. Roll in a mixture of 2 tablespoons each sugar & cinnamon. Place about 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes until slightly brown but still soft.
Bake at 400 degrees. Makes 5 dozen 2 inch cookies.
1 cup soft shortening
1 1/2 cup sugar
2 eggs
Combine and mix thoroughy
Sift together:
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Stir the dry ingredients into the liquid mixture.
Chill the dough and roll into walnut size balls. Roll in a mixture of 2 tablespoons each sugar & cinnamon. Place about 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes until slightly brown but still soft.
Bake at 400 degrees. Makes 5 dozen 2 inch cookies.
Date Filled Cookies
This is a recipe that both of my grandmothers used to make. I have never made the recipe, but remember it as a good recipe.
Dough
2 cups brown sugar
1 cup shortening
3 beaten eggs
Dough
2 cups brown sugar
1 cup shortening
3 beaten eggs
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 teaspoon soda
3 3/4 cups flour
Mix shortening thoroughly with brown sugar and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon. Drop with teaspoon on ungreased baking sheet. Place ½ teaspoon date filling on dough. Cover with another ½ teaspoon dough. Bake at 375 degrees for 10 to 12 minutes.
Filling
1 cup ground dates
1 cup boiling water
1 cup sugar
1 Tablespoon flour
Boil and add 1 teaspoon vanilla. Cool.
Yield: Makes 5 to 6 dozen cookies.
3 3/4 cups flour
Mix shortening thoroughly with brown sugar and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon. Drop with teaspoon on ungreased baking sheet. Place ½ teaspoon date filling on dough. Cover with another ½ teaspoon dough. Bake at 375 degrees for 10 to 12 minutes.
Filling
1 cup ground dates
1 cup boiling water
1 cup sugar
1 Tablespoon flour
Boil and add 1 teaspoon vanilla. Cool.
Yield: Makes 5 to 6 dozen cookies.
Gooey Butter Cake
From Kansas City days
Dough
1/4 cup sugar
1/4 cup shortening
1/4 teaspoon salt
1 egg
2 1/2 cup flour
1/2 cup milk
1 Tablespoon vanilla
1 pkg yeast
For gooey butter:
2 1/2 cups granulated sugar
1 cup butter
dash of salt
1 egg
1/4 cup white corn syrup
2 1/2 cup flour
1/4 cup water
1 tablespoon vanilla
1. Make a sweet dough by mixing sugar, shortening and salt. Add egg and beat 1 minute until well blended.
2. Dissolve the yeast in the milk. Add flour, then milk with yeast and vanilla to batter. Mix 3 minutes.
3. Turn the dough out on floured board and knead for 1 minute. Place on a lightly greased or oiled bowl, cover lightly with a towel and set in a warm place to rise for 1 hour.
4. Make gooey butter by combining sugar, butter and salt. Add egg and white corn syrup. Mix enough to incorporate. Add flour, water and vanilla.
5. Divide dough into 2 pieces. Place each piece in a different well-greased 9 x 9 x 2inch pan. Crimp edges half way up the side of the pans so butter will not run out underneath. After dough is spread, punch holes in the dough with a fork (to keep the dough from bubbling when baking).
6. Divide gooey butter into 2 equal parts. Spread over dough in each pan. Let cakes stand for 20 minutes, then bake in a 380 degree oven for 30 minutes.
Do not overbake as gooey butter will not be gooey if cakes are over baked.
7. After cakes are baked, top with confectioners sugar.
Yield: 2 cakes, 9 servings each.
Dough
1/4 cup sugar
1/4 cup shortening
1/4 teaspoon salt
1 egg
2 1/2 cup flour
1/2 cup milk
1 Tablespoon vanilla
1 pkg yeast
For gooey butter:
2 1/2 cups granulated sugar
1 cup butter
dash of salt
1 egg
1/4 cup white corn syrup
2 1/2 cup flour
1/4 cup water
1 tablespoon vanilla
1. Make a sweet dough by mixing sugar, shortening and salt. Add egg and beat 1 minute until well blended.
2. Dissolve the yeast in the milk. Add flour, then milk with yeast and vanilla to batter. Mix 3 minutes.
3. Turn the dough out on floured board and knead for 1 minute. Place on a lightly greased or oiled bowl, cover lightly with a towel and set in a warm place to rise for 1 hour.
4. Make gooey butter by combining sugar, butter and salt. Add egg and white corn syrup. Mix enough to incorporate. Add flour, water and vanilla.
5. Divide dough into 2 pieces. Place each piece in a different well-greased 9 x 9 x 2inch pan. Crimp edges half way up the side of the pans so butter will not run out underneath. After dough is spread, punch holes in the dough with a fork (to keep the dough from bubbling when baking).
6. Divide gooey butter into 2 equal parts. Spread over dough in each pan. Let cakes stand for 20 minutes, then bake in a 380 degree oven for 30 minutes.
Do not overbake as gooey butter will not be gooey if cakes are over baked.
7. After cakes are baked, top with confectioners sugar.
Yield: 2 cakes, 9 servings each.
Spinach Dip
From Barbara B, college classmate, Avila College (now University), Kansas City, MO
2 cups Mayonaise (Hellman's is a must)
1 package cooked & chopped spinach, drained
1/2 cup onion, chopped
1/2 cup chopped parsley
Mix all together and allow to chill a few hours.
2 cups Mayonaise (Hellman's is a must)
1 package cooked & chopped spinach, drained
1/2 cup onion, chopped
1/2 cup chopped parsley
Mix all together and allow to chill a few hours.
Yogurt
Equipment
1 large heat proof bowl
measuring cups, spoons
jars to store yogurt in
oven
3 cups instant powdered milk
1/2 teaspoon unflavored gelatin
1 Tablespoon sugar or honey
1 large can evaporated milk
3 Tablespoons yogurt
water
Add 1 cup boiling water to softened gelatin. Add sweetener (It takes the edge off) and let the mixture cool a bit.
Preheat oven to about 275 degrees.
Mix 3 cups powdered milk with 3 cups water. Add 1 large can evaporated milk, 2 more cups tepid water and the gelatin mixture. Add yogurt and stir thoroughly. Cover bowl, put in oven and TURN THE OVEN OFF. Leave overnight or 8 to 10 hours. Makes 2 quarts and is foolproof.
1 large heat proof bowl
measuring cups, spoons
jars to store yogurt in
oven
3 cups instant powdered milk
1/2 teaspoon unflavored gelatin
1 Tablespoon sugar or honey
1 large can evaporated milk
3 Tablespoons yogurt
water
Add 1 cup boiling water to softened gelatin. Add sweetener (It takes the edge off) and let the mixture cool a bit.
Preheat oven to about 275 degrees.
Mix 3 cups powdered milk with 3 cups water. Add 1 large can evaporated milk, 2 more cups tepid water and the gelatin mixture. Add yogurt and stir thoroughly. Cover bowl, put in oven and TURN THE OVEN OFF. Leave overnight or 8 to 10 hours. Makes 2 quarts and is foolproof.
French Onion Soup
4 large onions
2 Tablespoons butter
2 cans beef broth
soup can of water
1 teaspoon Worcestershire sauce
8 - 12 slices from tiny loaf of French bread, toasted
4 - 6 1/4 inch thick slices brick cheese
Slice and cook onions in butter. Add broth, water, and Worcestershire sauce. Cover and simmer 20 minutes. Season with salt and pepper.
Pour soup into individual bowls. Float toasted bread on top. Top with cheese. Broil until cheese is melted and slightly brown.
2 Tablespoons butter
2 cans beef broth
soup can of water
1 teaspoon Worcestershire sauce
8 - 12 slices from tiny loaf of French bread, toasted
4 - 6 1/4 inch thick slices brick cheese
Slice and cook onions in butter. Add broth, water, and Worcestershire sauce. Cover and simmer 20 minutes. Season with salt and pepper.
Pour soup into individual bowls. Float toasted bread on top. Top with cheese. Broil until cheese is melted and slightly brown.
Sunday, January 13, 2008
Taco Soup, another recipe
1 ½ pounds cooked hamburger
1 package Taco seasoning
1 package dry ranch dressing mix
1 can kidney beans (do not drain)
1 can pinto beans (do not drain)
1 can corn or hominy (drained), or 2 cups frozen corn
1 cup chopped onion
2 cans diced Rotel tomatoes
1 ½ cups water
Mix all ingredients and simmer at least one hour in crockpot or on low on the stove top. Serve with Fritos and grated cheese, if that appeals to you.
1 package Taco seasoning
1 package dry ranch dressing mix
1 can kidney beans (do not drain)
1 can pinto beans (do not drain)
1 can corn or hominy (drained), or 2 cups frozen corn
1 cup chopped onion
2 cans diced Rotel tomatoes
1 ½ cups water
Mix all ingredients and simmer at least one hour in crockpot or on low on the stove top. Serve with Fritos and grated cheese, if that appeals to you.
Saturday, January 12, 2008
Healthy Taco Soup
We have staff lunches provided the parents of our students a few times a year. I had Taco Soup and then searched for a recipe and found this one at: http://www.recipezaar.com/148168
However, as per comments on the page, I changed the recipe and included Rotel tomatoes to spice it up and added another tomato sauce (originally called for 1 can). Another commenter says to leave the carrots out. I am always trying to find ways to get my veggies, so I would keep them and add celery and sometimes an extra onion.
10 servings 1¼ hours 10 min prep
2 teaspoons canola oil (or olive oil)
1 large onion (sliced or diced)
1 1/2 lbs ground beef (I prefer lean)
1 can Rotel tomatoes
2 (15 ounce) can tomato sauce
4 cups water
1 (35 g) envelope taco seasoning mix (regular or spicy, your call)
4 large carrots, peeled and sliced into coins
1-2 cup frozen corn (more is better)
1 (19 ounce) can black beans or beans, of your choice (rinsed and drained)
Heat oil over medium heat in a large soup pot and saute onion a couple minutes.
Add beef and brown.
Drain fat off the onions and beef and return to the pot.
Add tomatoes, tomato sauce, water, seasoning and carrots. Simmer for at least 45 minutes, reducing heat to low.
Add corn and beans and simmer 15 minutes. Taste for salt and pepper.
However, as per comments on the page, I changed the recipe and included Rotel tomatoes to spice it up and added another tomato sauce (originally called for 1 can). Another commenter says to leave the carrots out. I am always trying to find ways to get my veggies, so I would keep them and add celery and sometimes an extra onion.
10 servings 1¼ hours 10 min prep
2 teaspoons canola oil (or olive oil)
1 large onion (sliced or diced)
1 1/2 lbs ground beef (I prefer lean)
1 can Rotel tomatoes
2 (15 ounce) can tomato sauce
4 cups water
1 (35 g) envelope taco seasoning mix (regular or spicy, your call)
4 large carrots, peeled and sliced into coins
1-2 cup frozen corn (more is better)
1 (19 ounce) can black beans or beans, of your choice (rinsed and drained)
Heat oil over medium heat in a large soup pot and saute onion a couple minutes.
Add beef and brown.
Drain fat off the onions and beef and return to the pot.
Add tomatoes, tomato sauce, water, seasoning and carrots. Simmer for at least 45 minutes, reducing heat to low.
Add corn and beans and simmer 15 minutes. Taste for salt and pepper.
Saturday, January 5, 2008
Roasted Asparagus with Capers
This delicious side dish is easy to prepare, so it's a good choice for a weeknight meal or entertaining last-minute guests.
Serves 2
Ingredients:
1 bunch asparagus (about 1 pound)
2 1/2 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
3 tablespoons chopped shallot
2 tablespoons flat-leaf parsley leaves
1 1/2 tablespoons capers, rinsed
1 tablespoon white-wine vinegar
Instructions
1. Preheat oven to 450°F.
2. Trim tough ends from asparagus; place on a baking sheet. Drizzle the asparagus with 1 1/2 teaspoons oil, salt and 1/8 teaspoon pepper; toss to coat. Spread in a single layer and roast, turning once halfway through, until the asparagus begins to soften and brown, 12 to 14 minutes. Transfer to a serving platter.
3. Meanwhile, place shallot, parsley and capers on a cutting board and chop together to make a coarse mixture. Transfer to a small bowl and combine with vinegar, the remaining 1 teaspoon oil and 1/8 teaspoon pepper. Serve the asparagus topped with the dressing.
Serves 2
Ingredients:
1 bunch asparagus (about 1 pound)
2 1/2 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
3 tablespoons chopped shallot
2 tablespoons flat-leaf parsley leaves
1 1/2 tablespoons capers, rinsed
1 tablespoon white-wine vinegar
Instructions
1. Preheat oven to 450°F.
2. Trim tough ends from asparagus; place on a baking sheet. Drizzle the asparagus with 1 1/2 teaspoons oil, salt and 1/8 teaspoon pepper; toss to coat. Spread in a single layer and roast, turning once halfway through, until the asparagus begins to soften and brown, 12 to 14 minutes. Transfer to a serving platter.
3. Meanwhile, place shallot, parsley and capers on a cutting board and chop together to make a coarse mixture. Transfer to a small bowl and combine with vinegar, the remaining 1 teaspoon oil and 1/8 teaspoon pepper. Serve the asparagus topped with the dressing.
The Real Home Made Microwave Popcorn Recipe
It really works!
To Make your OWN microwave popcorn you need:
brown lunchbag
popcorn kernels (whatver cheap kind your local store sells)
stapler with staples
1. Open the bag
2. Cover the bottom of the bag with popcorn. Some kernels may rest on top of each other, just make sure that the entire bottom is covered with corn
3. Fold over the top of the bag and staple it. Yes, the staple is metal, but it won't spark.
4. Place in the microwave on its side
5. Cook for however long your microwave takes to cook pre-bagged popcorn.
It takes any where from one minute and 45 seconds up to 3 and a half minutes to pop a full bag depending upon your microwave.
To Make your OWN microwave popcorn you need:
brown lunchbag
popcorn kernels (whatver cheap kind your local store sells)
stapler with staples
1. Open the bag
2. Cover the bottom of the bag with popcorn. Some kernels may rest on top of each other, just make sure that the entire bottom is covered with corn
3. Fold over the top of the bag and staple it. Yes, the staple is metal, but it won't spark.
4. Place in the microwave on its side
5. Cook for however long your microwave takes to cook pre-bagged popcorn.
It takes any where from one minute and 45 seconds up to 3 and a half minutes to pop a full bag depending upon your microwave.
STRAWBERRY PRETZEL DESSERT
The pretzels taste like pecans in this dessert.
2 c. crushed pretzels (not too fine)
1 cube butter, melted
1/2 c. powdered sugar
1 (8 oz.) pkg. Cool Whip
1 (8 oz.) pkg. cream cheese
2 c. miniature marshmallows
1 (6 oz.) pkg. strawberry Jello
2 1/2 c. boiling water 1 (10 oz.) pkg. frozen strawberries
Mix the first 3 ingredients and press into 10"x13" dish. Bake 15 minutes in 350 degree oven. Set aside to cool.
Cream softened cheese. Add powdered sugar. Fold whipped topping into cream cheese mixture. Fold in marshmallows. Spread into cooled crust. Dissolve Jello in water. Add frozen, sliced strawberries. Chill until slightly thickened. Pour over cream layer. Chill. This can be made the day before. Serves 16 to 20.
2 c. crushed pretzels (not too fine)
1 cube butter, melted
1/2 c. powdered sugar
1 (8 oz.) pkg. Cool Whip
1 (8 oz.) pkg. cream cheese
2 c. miniature marshmallows
1 (6 oz.) pkg. strawberry Jello
2 1/2 c. boiling water 1 (10 oz.) pkg. frozen strawberries
Mix the first 3 ingredients and press into 10"x13" dish. Bake 15 minutes in 350 degree oven. Set aside to cool.
Cream softened cheese. Add powdered sugar. Fold whipped topping into cream cheese mixture. Fold in marshmallows. Spread into cooled crust. Dissolve Jello in water. Add frozen, sliced strawberries. Chill until slightly thickened. Pour over cream layer. Chill. This can be made the day before. Serves 16 to 20.
Garden vegetable latkes
Yield: 12 Servings
8 ounce Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 ounce Carrots (about 2 large), peeled, cut into 1-inch pieces
8 ounce Parsnips (about 2 large), peeled, cut into 1-inch pieces
¼ cup All purpose flour
¼ cup Chopped fresh dill
¼ cup Chopped green onions
½ teaspoon Salt
½ teaspoon Pepper
2 large Eggs, beaten to blend
10 tablespoon (about) vegetable oil
Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.
Preheat oven to 325 deg. F. Place baking sheet in oven.
Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12.
8 ounce Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 ounce Carrots (about 2 large), peeled, cut into 1-inch pieces
8 ounce Parsnips (about 2 large), peeled, cut into 1-inch pieces
¼ cup All purpose flour
¼ cup Chopped fresh dill
¼ cup Chopped green onions
½ teaspoon Salt
½ teaspoon Pepper
2 large Eggs, beaten to blend
10 tablespoon (about) vegetable oil
Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.
Preheat oven to 325 deg. F. Place baking sheet in oven.
Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12.
Curried Vegetable Soup with Shrimp
Serve with bread and enjoy!
Serves 6.
INGREDIENTS
2 tablespoons canola oil
2 medium onions, finely diced
4 garlic cloves, minced
2 teaspoons gingerroot, minced
2 cups mushrooms, thinly sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
4 cups vegetable stock
1 (14 ounce) can unsweetened coconut milk
1 teaspoon salt
2 large potatoes, peeled and diced (waxy)
1 1/2 cups green beans, cut into 1 inch lengths
1/4 cup red peppers, very finely diced (1/4 inch)
1/2 cup fine egg noodles or vermicelli (1 inch pieces)
2 tablespoons lemon juice
16 ounces cooked shrimp, small (or medium)
PREPARATION:
Warm oil in large stockpot over medium heat.
Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes.
Add the mushrooms and saute for 5 minutes.
Sprinkle on the coriander, cumin, tumeric, and cayenne, and cook for 2 minutes, stirring often.
Pour in the vegetable stock, coconut milk, and salt, then bring to a boil.
Add the potatoes and cook for 10 minutes stirring occasionally.
Mix in green beans, red bell pepper, and noodles and cook at a lively simmer until the vegetable start to get slightly tender, about 5 minutes.
Add the shrimp and cook for about 5 more minutes (if frozen, cook until shrimp are heated through).
Stir in the lemon juice just before serving.
Serves 6.
INGREDIENTS
2 tablespoons canola oil
2 medium onions, finely diced
4 garlic cloves, minced
2 teaspoons gingerroot, minced
2 cups mushrooms, thinly sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
4 cups vegetable stock
1 (14 ounce) can unsweetened coconut milk
1 teaspoon salt
2 large potatoes, peeled and diced (waxy)
1 1/2 cups green beans, cut into 1 inch lengths
1/4 cup red peppers, very finely diced (1/4 inch)
1/2 cup fine egg noodles or vermicelli (1 inch pieces)
2 tablespoons lemon juice
16 ounces cooked shrimp, small (or medium)
PREPARATION:
Warm oil in large stockpot over medium heat.
Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes.
Add the mushrooms and saute for 5 minutes.
Sprinkle on the coriander, cumin, tumeric, and cayenne, and cook for 2 minutes, stirring often.
Pour in the vegetable stock, coconut milk, and salt, then bring to a boil.
Add the potatoes and cook for 10 minutes stirring occasionally.
Mix in green beans, red bell pepper, and noodles and cook at a lively simmer until the vegetable start to get slightly tender, about 5 minutes.
Add the shrimp and cook for about 5 more minutes (if frozen, cook until shrimp are heated through).
Stir in the lemon juice just before serving.
Coconut Vegetable Soup
INGREDIENTS
2 shallots, minced
2 cloves garlic, minced
1 tablespoon minced gingerroot
1/4 teaspoon crushed red pepper flakes
2 tablespoons peanut oil
1 carrot, julienned
1 medium zucchini, julienned
1 1/2 cups napa cabbage, shredded
1 celery rib, finely sliced
4 cups chicken stock
6 ounces unsweetened coconut milk
1 stalk lemongrass, trimmed,pounded,and finely chopped
1/2 teaspoon turmeric
salt (to taste)
2 1/2 cups fresh bean sprouts
fried red onion flakes (for garnish; optional)
lemon wedges (for garnish; optional)
PREPARATION:
Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
Add the stock, coconut milk, lemongrass and turmeric.
Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
To serve, place a small handful of bean sprouts in the bottom of each bowl.
Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.
Serves 4.
2 shallots, minced
2 cloves garlic, minced
1 tablespoon minced gingerroot
1/4 teaspoon crushed red pepper flakes
2 tablespoons peanut oil
1 carrot, julienned
1 medium zucchini, julienned
1 1/2 cups napa cabbage, shredded
1 celery rib, finely sliced
4 cups chicken stock
6 ounces unsweetened coconut milk
1 stalk lemongrass, trimmed,pounded,and finely chopped
1/2 teaspoon turmeric
salt (to taste)
2 1/2 cups fresh bean sprouts
fried red onion flakes (for garnish; optional)
lemon wedges (for garnish; optional)
PREPARATION:
Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
Add the stock, coconut milk, lemongrass and turmeric.
Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
To serve, place a small handful of bean sprouts in the bottom of each bowl.
Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.
Serves 4.
Indian Lentil Soup (Dal)
INGREDIENTS
1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste
PREPARATION:
Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
Serves 6.
1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste
PREPARATION:
Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
Serves 6.
Vietnamese Beef & Rice-Noodle Soup (Pho)
INGREDIENTS
4 lbs oxtails, cut into 1 1/2 to 2 inch pieces and trimmed of fat
1 piece ginger, unpeeled (3 inch)
1 large onion, halved and unpeeled
1/3 cup nuoc nam (fish sauce)
8 whole star anise
5 whole cloves
3 inches cinnamon sticks
1 teaspoon fennel seeds
3 bay leaves
For the garnish
1 lb rice noodles (1/4 inch)
2 bunches scallions, sliced thin
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup basil, whole fresh plants
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and red chile paste or sliced fresh hot chili peppers (optional)
3/4 lb filet mignon, trimmed of fat and sliced very thin
PREPARATION:
Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 1 1/2 gallons). This will reduce to about 3 quarts when you are done.
Bring to a full boil and then lower the heat to a rapid simmer. Skim the foam that rises to the surface.
Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes.
Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface.
Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat.
Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma.
Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine.
Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
Let the broth simmer slowly, uncovered, skimming occasionally.
After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return the bones to the broth.
Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. At this point you should cool the broth in the refrigerator overnight and then defat.
Heat the broth and taste to determine if you need to add more salt or fish sauce as needed.
Meanwhile, soak the rice noodles in cold water for at least 20 minutes.
Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
Bring a large pot of water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute.
Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles.
Warm 4 large bowls by rinsing them with hot water and divide the noodles among the bowls.
Just before serving, return the broth to a full boil.
Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl.
Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth.
Serve immediately, along with the platters of garnish.
Serves 4 - 6.
4 lbs oxtails, cut into 1 1/2 to 2 inch pieces and trimmed of fat
1 piece ginger, unpeeled (3 inch)
1 large onion, halved and unpeeled
1/3 cup nuoc nam (fish sauce)
8 whole star anise
5 whole cloves
3 inches cinnamon sticks
1 teaspoon fennel seeds
3 bay leaves
For the garnish
1 lb rice noodles (1/4 inch)
2 bunches scallions, sliced thin
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup basil, whole fresh plants
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and red chile paste or sliced fresh hot chili peppers (optional)
3/4 lb filet mignon, trimmed of fat and sliced very thin
PREPARATION:
Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 1 1/2 gallons). This will reduce to about 3 quarts when you are done.
Bring to a full boil and then lower the heat to a rapid simmer. Skim the foam that rises to the surface.
Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes.
Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface.
Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat.
Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma.
Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine.
Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
Let the broth simmer slowly, uncovered, skimming occasionally.
After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return the bones to the broth.
Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. At this point you should cool the broth in the refrigerator overnight and then defat.
Heat the broth and taste to determine if you need to add more salt or fish sauce as needed.
Meanwhile, soak the rice noodles in cold water for at least 20 minutes.
Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
Bring a large pot of water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute.
Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles.
Warm 4 large bowls by rinsing them with hot water and divide the noodles among the bowls.
Just before serving, return the broth to a full boil.
Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl.
Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth.
Serve immediately, along with the platters of garnish.
Serves 4 - 6.
Vietnamese Asparagus Crab Soup (Sup Mang Tay Cua)
Although this recipe doesn't say so, I like to cut the aspargaus into bite size pieces, an inch long or so.
INGREDIENTS
2 1/2 quarts water
2 lbs pork bones
2 teaspoons salt
1 tablespoon fish sauce (nuoc mam)
1 teaspoon vegetable oil
1 garlic clove, chopped
2 shallots or scallions, chopped (only the white part)
1/2 lb crabmeat (canned, frozen or fresh)
1/4 teaspoon fresh ground black pepper
2 teaspoons cornstarch
2 tablespoons water
1 egg
1 (15 ounce) can white canned asparagus, undrained (or fresh ones white or green)
1/4 cup chopped fresh cilantro
1/4 cup chopped scallion tops
PREPARATION:
Dissolve the cornstarch in the 2 tbsp of water. Set aside. Bring water to a boil and put the pork bones in. Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top. Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
Heat the oil in a wok (OR FRYING PAN) and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
Add the cornstarch-and-water mixture and stir for a few minutes.
Break the egg open and drop it into the actively boiling soup while stirring.
Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
Continue to cook until the asparagus is heated through.
Sprinkle the cilantro and scallion green over the soup before serving.
Serves 6 - 8.
INGREDIENTS
2 1/2 quarts water
2 lbs pork bones
2 teaspoons salt
1 tablespoon fish sauce (nuoc mam)
1 teaspoon vegetable oil
1 garlic clove, chopped
2 shallots or scallions, chopped (only the white part)
1/2 lb crabmeat (canned, frozen or fresh)
1/4 teaspoon fresh ground black pepper
2 teaspoons cornstarch
2 tablespoons water
1 egg
1 (15 ounce) can white canned asparagus, undrained (or fresh ones white or green)
1/4 cup chopped fresh cilantro
1/4 cup chopped scallion tops
PREPARATION:
Dissolve the cornstarch in the 2 tbsp of water. Set aside. Bring water to a boil and put the pork bones in. Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top. Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
Heat the oil in a wok (OR FRYING PAN) and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
Add the cornstarch-and-water mixture and stir for a few minutes.
Break the egg open and drop it into the actively boiling soup while stirring.
Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
Continue to cook until the asparagus is heated through.
Sprinkle the cilantro and scallion green over the soup before serving.
Serves 6 - 8.
Vegetable Chicken Peanut Soup
INGREDIENTS
8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup canned whole tomatoes, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
DIRECTIONS:
In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Serves 8.
8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup canned whole tomatoes, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
DIRECTIONS:
In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Serves 8.
Spicy Vegetable Soup
INGREDIENTS
4 cups of boiling water
4 tablespoons desiccated coconut or one can of coconut milk
1 tablespoon oil
1 onion, thinly sliced
1 garlic clove, crushed
1 inch piece gingerroot, peeled and grated
2 green chilies, finely chopped
1 teaspoon turmeric
5 cups of vegetable stock
2 teaspoons brown sugar
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 leek, thinly sliced
2 ounces green beans, chopped
salt (or soy sauce)
1 lemon, juice of
PREPARATION:
Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibres.
Heat the oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
Add the stock and coconut milk and heat through, then add the sugar, carrots, clelery, leek and green beans; simmer gently for 30 minutes.
Add salt and soy sauce to taste; stir in lemon juice just before serving.
Serves 4.
4 cups of boiling water
4 tablespoons desiccated coconut or one can of coconut milk
1 tablespoon oil
1 onion, thinly sliced
1 garlic clove, crushed
1 inch piece gingerroot, peeled and grated
2 green chilies, finely chopped
1 teaspoon turmeric
5 cups of vegetable stock
2 teaspoons brown sugar
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 leek, thinly sliced
2 ounces green beans, chopped
salt (or soy sauce)
1 lemon, juice of
PREPARATION:
Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibres.
Heat the oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
Add the stock and coconut milk and heat through, then add the sugar, carrots, clelery, leek and green beans; simmer gently for 30 minutes.
Add salt and soy sauce to taste; stir in lemon juice just before serving.
Serves 4.
Gulliver's Creamed Corn
8 cups corn
1 cup whipping cream
2 teaspoons salt (or use 1 teaspoon)
1 teaspoon sugar
Butter or margarine
2 teaspoons flour
Grated Parmesan cheese
Cut corn from cobs and place in a saucepan with whipping cream. Bring to a boil, reduce heat and simmer 5 minutes. Stir in salt, sugar and MSG. Melt 2 teaspoons butter in a small pan and stir in flour. Do not brown. Stir butter-flour roux into corn and cook until slightly thickened. Turn corn into oven-proof casserole, sprinkle with cheese, and dot with butter. Brown under broiler. Makes 8 to 10 servings.
1 cup whipping cream
2 teaspoons salt (or use 1 teaspoon)
1 teaspoon sugar
Butter or margarine
2 teaspoons flour
Grated Parmesan cheese
Cut corn from cobs and place in a saucepan with whipping cream. Bring to a boil, reduce heat and simmer 5 minutes. Stir in salt, sugar and MSG. Melt 2 teaspoons butter in a small pan and stir in flour. Do not brown. Stir butter-flour roux into corn and cook until slightly thickened. Turn corn into oven-proof casserole, sprinkle with cheese, and dot with butter. Brown under broiler. Makes 8 to 10 servings.
HOMEMADE LEMONADE
Makes 2 quarts
4 cups freshly squeezed lemon juice
2 cups sugar
3 1/2 cups water
Lemon peel strips, for garnish (optional)
1.In a medium saucepan, combine 2 cups lemon juice and the sugar. Bring to a boil, stirring, until sugar dissolves. Remove from heat, and let syrup cool.
2. In a pitcher, stir together lemon syrup, remaining 2 cups lemon juice, and 3 1/2 cups water. To serve, pour over ice, and garnish with lemon peel, if desired.
4 cups freshly squeezed lemon juice
2 cups sugar
3 1/2 cups water
Lemon peel strips, for garnish (optional)
1.In a medium saucepan, combine 2 cups lemon juice and the sugar. Bring to a boil, stirring, until sugar dissolves. Remove from heat, and let syrup cool.
2. In a pitcher, stir together lemon syrup, remaining 2 cups lemon juice, and 3 1/2 cups water. To serve, pour over ice, and garnish with lemon peel, if desired.
Light Alcohol Free Mojitos
We made this refreshing summer cocktail diet friendly by omitting the alcohol and using a sugar substitute in lieu of sugar or syrup.
Serves 1
Ingredients:
Fresh mint
1 lime
1 package sugar substitute
Crushed ice
6 ounces lime-flavored sparkling water
Instructions:
Crush a sprig of mint in the bottom of a cocktail glass. Squeeze the juice of one fresh lime into the glass. Add 1 package of sugar substitute, crushed ice, and 6 ounces of lime-flavored sparkling water. Garnish with mint and serve.
Nutritional Information:
20 calories
0 g total fat (0 g sat)
0 mg cholesterol
7 g carbohydrate
0 g protein
0 g fiber
0 mg sodium
Serves 1
Ingredients:
Fresh mint
1 lime
1 package sugar substitute
Crushed ice
6 ounces lime-flavored sparkling water
Instructions:
Crush a sprig of mint in the bottom of a cocktail glass. Squeeze the juice of one fresh lime into the glass. Add 1 package of sugar substitute, crushed ice, and 6 ounces of lime-flavored sparkling water. Garnish with mint and serve.
Nutritional Information:
20 calories
0 g total fat (0 g sat)
0 mg cholesterol
7 g carbohydrate
0 g protein
0 g fiber
0 mg sodium
Chipotle Shrimp & Pineapple Kabobs
Shrimp are marinated and skewered with red onion, pineapple chunks and bell pepper, then grilled.
Prep Time: 15 Minutes
Cook Time: 8 Minutes
Ready In: 53 Minutes
Makes: 6 servings
Ingredients
2 tablespoons Baja Chipotle Marinade With Lime Juice
1 cup Baja Chipotle Marinade With Lime Juice
1/4 cup Mayonnaise
1/4 cup sour cream
1 1/2 pounds uncooked large shrimp, peeled and deveined
1 (20 ounce) can pineapple chunks in natural juice, drained
1 medium red onion, cut into chunks
2 medium green or red bell peppers, cut into chunks
12 Corn Tortillas, warmed
Directions
1. In small bowl, combine 2 tablespoons Lawry's(R) Baja Chipotle Marinade With Lime Juice, Mayonnaise and sour cream; refrigerate until ready to use.
2. In large resealable plastic bag, pour 3/4 cup Lawry's(R) Baja Chipotle Marinade With Lime Juice over shrimp; turn to coat. Close bag an marinate in refrigerator 30 minutes. Soak 6 wooden skewers in water 15 minutes.
3. Remove shrimp from Marinade, discarding Marinade. On skewers, alternately thread shrimp, pineapple, onion and green peppers. Grill or broil, turning once and brushing with remaining 1/4 cup Marinade, 8 minutes or until shrimp turn pink. Remove from skewers and serve in tortillas with mayonnaise mixture.
Prep Time: 15 Minutes
Cook Time: 8 Minutes
Ready In: 53 Minutes
Makes: 6 servings
Ingredients
2 tablespoons Baja Chipotle Marinade With Lime Juice
1 cup Baja Chipotle Marinade With Lime Juice
1/4 cup Mayonnaise
1/4 cup sour cream
1 1/2 pounds uncooked large shrimp, peeled and deveined
1 (20 ounce) can pineapple chunks in natural juice, drained
1 medium red onion, cut into chunks
2 medium green or red bell peppers, cut into chunks
12 Corn Tortillas, warmed
Directions
1. In small bowl, combine 2 tablespoons Lawry's(R) Baja Chipotle Marinade With Lime Juice, Mayonnaise and sour cream; refrigerate until ready to use.
2. In large resealable plastic bag, pour 3/4 cup Lawry's(R) Baja Chipotle Marinade With Lime Juice over shrimp; turn to coat. Close bag an marinate in refrigerator 30 minutes. Soak 6 wooden skewers in water 15 minutes.
3. Remove shrimp from Marinade, discarding Marinade. On skewers, alternately thread shrimp, pineapple, onion and green peppers. Grill or broil, turning once and brushing with remaining 1/4 cup Marinade, 8 minutes or until shrimp turn pink. Remove from skewers and serve in tortillas with mayonnaise mixture.
Brattens Famous Clam Chowder
Smooth, creamy, and sooo good! This recipe comes from Brattens which used to be located in Salt Lake City, Utah, years ago. It's been gone for years, but this clam chowder lives on. What a legacy!!
1 cup onions, finely chopped
1 cup celery, finely diced
2 cups very finely diced potatoes (peeled)
2 (6 1/2 ounce) cans minced clams, and juice
2 tablespoons red wine vinegar
3/4 cup butter (not margarine)
3/4 cup flour
1 quart half-and-half (cream)
1 1/2 teaspoons salt
pepper to taste
1. Put the prepared vegetables in a saucepan.
2. Drain juice from clams and pour over the vegetables.
3. Add enough water to BARELY cover.
4. Simmer, covered over medium heat till barely tender.
5. (DO NOT overcook!).
6. In the meantime, melt butter in another meduim saucepan.
7. Add flour.
8. Blend and cook, stirring constantly; add the cream.
9. Cook and stir with wire whip, until smooth and thick.
10. It is important that you stir constantly while cooking.
11. Add undrained vegetables, clams and vinegar.
12. Heat through, but do not boil again.
1 cup onions, finely chopped
1 cup celery, finely diced
2 cups very finely diced potatoes (peeled)
2 (6 1/2 ounce) cans minced clams, and juice
2 tablespoons red wine vinegar
3/4 cup butter (not margarine)
3/4 cup flour
1 quart half-and-half (cream)
1 1/2 teaspoons salt
pepper to taste
1. Put the prepared vegetables in a saucepan.
2. Drain juice from clams and pour over the vegetables.
3. Add enough water to BARELY cover.
4. Simmer, covered over medium heat till barely tender.
5. (DO NOT overcook!).
6. In the meantime, melt butter in another meduim saucepan.
7. Add flour.
8. Blend and cook, stirring constantly; add the cream.
9. Cook and stir with wire whip, until smooth and thick.
10. It is important that you stir constantly while cooking.
11. Add undrained vegetables, clams and vinegar.
12. Heat through, but do not boil again.
Packing the Perfect Picnic
Planning a picnic this Memorial Day? Crunchy veggies, juicy fruits, low-fat cheeses, lean sandwich meats, and whole-grain breads and wraps are among the many picnic-worthy foods. But because these foods are perishable, you need to tote them with care. Here are five top tips for packing the perfect picnic.
Wash your produce. Fresh fruits and vegetables should be thoroughly washed with cold water before you get to your picnic site, which might not have clean running water available.
Wash your hands. It's unlikely that you'll find hand-washing facilities at your picnic spot, so make sure you pack sanitizing wipes to get the job done.
Pack food into airtight containers. This will help keep your food fresh and will also help avoid messy leaks and spills.
Pack your cooler in levels. If you plan to bring perishable food, it's essential to keep it cold. Keep nonperishable items, like whole-grain breads and crackers, at the top of the cooler, and perishable items, like fruits, veggies, and lean meats, on the bottom.
Embrace the freezer pack. Freezer packs are vital for keeping food at the proper temperature until you get to your picnic area. If you don't own any freezer packs, try putting ice cubes in tight plastic bags and place the food around them.
Stay in the shade. Once you reach your picnic destination, find the shadiest spot to store the cooler. The cooler should remain closed when you're not reaching into it.
Bring extra ice. Ice in your cooler may start to melt on summer's hottest days. To keep your food as fresh and safe as possible, bring extra ice in a spare cooler and frequently replenish the cooler that's storing your food.
Don't forget the essentials. Plates, cups, silverware, napkins, and garbage bags are basic necessities when packing for a picnic. Other handy items include a cutting board, knife, can opener/corkscrew, tablecloth or beach blanket, sunscreen, and insect repellent.
Toss any leftovers. To play it safe, even if you've been cautious with food handling and storage, discard any leftovers at the end of the picnic.
Wash your produce. Fresh fruits and vegetables should be thoroughly washed with cold water before you get to your picnic site, which might not have clean running water available.
Wash your hands. It's unlikely that you'll find hand-washing facilities at your picnic spot, so make sure you pack sanitizing wipes to get the job done.
Pack food into airtight containers. This will help keep your food fresh and will also help avoid messy leaks and spills.
Pack your cooler in levels. If you plan to bring perishable food, it's essential to keep it cold. Keep nonperishable items, like whole-grain breads and crackers, at the top of the cooler, and perishable items, like fruits, veggies, and lean meats, on the bottom.
Embrace the freezer pack. Freezer packs are vital for keeping food at the proper temperature until you get to your picnic area. If you don't own any freezer packs, try putting ice cubes in tight plastic bags and place the food around them.
Stay in the shade. Once you reach your picnic destination, find the shadiest spot to store the cooler. The cooler should remain closed when you're not reaching into it.
Bring extra ice. Ice in your cooler may start to melt on summer's hottest days. To keep your food as fresh and safe as possible, bring extra ice in a spare cooler and frequently replenish the cooler that's storing your food.
Don't forget the essentials. Plates, cups, silverware, napkins, and garbage bags are basic necessities when packing for a picnic. Other handy items include a cutting board, knife, can opener/corkscrew, tablecloth or beach blanket, sunscreen, and insect repellent.
Toss any leftovers. To play it safe, even if you've been cautious with food handling and storage, discard any leftovers at the end of the picnic.
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