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.
Saturday, January 5, 2008
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.
Harvey Wallbanger Cake
Who remembers this cake from the 70’s?
1 Duncan Hines Orange Supreme cake mix
1 (5.1-ounce box) vanilla instant pudding
1/4 cup vegetable oil
4 eggs
3/4 cup orange juice
1/4 cup vodka
1/4 cup Galliano
Mix all ingredients together. Pour into well-greased and floured 10-inch tube or bundt cake pan. Bake at 350° F for 45 to 55 minutes. Allow to cool for 15 minutes, then remove from pan.
Drizzle:
1 cup powdered sugar
1/2 teaspoon vodka
1/2 teaspoon orange juice
1/2 teaspoon Galliano
Blend ingredients together until smooth. Drizzle over cake when cake has cooled completely.
1 Duncan Hines Orange Supreme cake mix
1 (5.1-ounce box) vanilla instant pudding
1/4 cup vegetable oil
4 eggs
3/4 cup orange juice
1/4 cup vodka
1/4 cup Galliano
Mix all ingredients together. Pour into well-greased and floured 10-inch tube or bundt cake pan. Bake at 350° F for 45 to 55 minutes. Allow to cool for 15 minutes, then remove from pan.
Drizzle:
1 cup powdered sugar
1/2 teaspoon vodka
1/2 teaspoon orange juice
1/2 teaspoon Galliano
Blend ingredients together until smooth. Drizzle over cake when cake has cooled completely.
Vegetable Salad
Serves: 4
4 tablespoons honey
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro leaves
salt and freshly ground pepper to taste
2 big ripe avocado peeled and sliced
1 big red bell pepper
1 big cucumber
2 big tomatoes
1 cup frozen corn kernels thawed
1.In a bowl mix the honey, lemon juice, cilantro leaves, salt and pepper to make the dressing for the salad.
2.Cut the red bell pepper, cucumber and tomato into long thin strips.
3.In a big salad bowl, toss the vegetables, avocado slices, corn and the dressing with a light hand. Refrigerate.
It is important that the avocados be very ripe and soft.
Always refrigerate a salad to chill well before serving
4 tablespoons honey
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro leaves
salt and freshly ground pepper to taste
2 big ripe avocado peeled and sliced
1 big red bell pepper
1 big cucumber
2 big tomatoes
1 cup frozen corn kernels thawed
1.In a bowl mix the honey, lemon juice, cilantro leaves, salt and pepper to make the dressing for the salad.
2.Cut the red bell pepper, cucumber and tomato into long thin strips.
3.In a big salad bowl, toss the vegetables, avocado slices, corn and the dressing with a light hand. Refrigerate.
It is important that the avocados be very ripe and soft.
Always refrigerate a salad to chill well before serving
Shrimp Salad--no pasta
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 12 servings
3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 12 servings
3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
Spicy Vegetable Latkes
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 4 appetizer or side-dish servings (12 to 14 small pancakes)
3/4 cup coarsely grated zucchini
4 ounces small mushrooms
5 tablespoons olive oil, more if needed
1 medium onion, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 cup frozen peas, cooked
1/2 cup frozen corn, cooked
Salt and freshly ground pepper to taste
1/2 teaspoon dried oregano
Cayenne pepper to taste
2 large eggs, slightly beaten
3 tablespoons matzo meal
1. Put grated zucchini in a colander. Squeeze by handfuls to remove excess liquid; discard liquid. Leave zucchini in colander while preparing next ingredients.
2. Halve mushrooms, place them cut side down on board, and slice thin. Heat 1 tablespoon oil in a large skillet. Add onion and sauté over medium heat for 3 minutes. Add mushrooms and garlic and sauté for 2 to 3 minutes or until onions and mushrooms are tender. Add cumin and turmeric and stir over low heat for a few seconds.
3.Transfer mushroom mixture to a bowl. Add zucchini, peas, and corn and mix well. Add salt, pepper, oregano, and cayenne to taste. Stir in eggs and then matzo meal.
4. Heat 3 or 4 tablespoons oil in a deep heavy large skillet. For each latke, add 1 or 2 heaping tablespoons of vegetable mixture to pan. Flatten them slightly with back of a spoon. Sauté over medium heat for 2 to 3 minutes on each side, or until golden brown. Turn very carefully using two spatulas.
5. Drain on a plate lined with paper towels. Stir mixture before sautéing each new batch. If all the oil is absorbed during sautéing, add 1 tablespoon more oil to the pan. Serve hot.
Jewish Mother's Tip: If your mushrooms are large, quarter them before slicing. Any large pieces of food in latkes can prevent them from holding together. Keep this point in mind when you create your own.
Cooking time: 30 minutes
Yield: 4 appetizer or side-dish servings (12 to 14 small pancakes)
3/4 cup coarsely grated zucchini
4 ounces small mushrooms
5 tablespoons olive oil, more if needed
1 medium onion, finely chopped
2 large garlic cloves, finely chopped
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 cup frozen peas, cooked
1/2 cup frozen corn, cooked
Salt and freshly ground pepper to taste
1/2 teaspoon dried oregano
Cayenne pepper to taste
2 large eggs, slightly beaten
3 tablespoons matzo meal
1. Put grated zucchini in a colander. Squeeze by handfuls to remove excess liquid; discard liquid. Leave zucchini in colander while preparing next ingredients.
2. Halve mushrooms, place them cut side down on board, and slice thin. Heat 1 tablespoon oil in a large skillet. Add onion and sauté over medium heat for 3 minutes. Add mushrooms and garlic and sauté for 2 to 3 minutes or until onions and mushrooms are tender. Add cumin and turmeric and stir over low heat for a few seconds.
3.Transfer mushroom mixture to a bowl. Add zucchini, peas, and corn and mix well. Add salt, pepper, oregano, and cayenne to taste. Stir in eggs and then matzo meal.
4. Heat 3 or 4 tablespoons oil in a deep heavy large skillet. For each latke, add 1 or 2 heaping tablespoons of vegetable mixture to pan. Flatten them slightly with back of a spoon. Sauté over medium heat for 2 to 3 minutes on each side, or until golden brown. Turn very carefully using two spatulas.
5. Drain on a plate lined with paper towels. Stir mixture before sautéing each new batch. If all the oil is absorbed during sautéing, add 1 tablespoon more oil to the pan. Serve hot.
Jewish Mother's Tip: If your mushrooms are large, quarter them before slicing. Any large pieces of food in latkes can prevent them from holding together. Keep this point in mind when you create your own.
Shrimp Salad
1 pkg., ring macaroni, cooked and rinsed under cool water
1/2 c ripe olives (cut up)
2 cans shrimp, drained
1 small jar stuffed olives (cut up)
4 hard boiled eggs, cut into small pieces
1 cup celery, chopped into small pieces
1 small onion, chopped into small pieces
Mix together in a bowl.
Dressing
1/2 c ketchup
1/2 c French dressing
1 c mayonnaise
Mix together and pour over salad ingredients which have been gently mixed.
1/2 c ripe olives (cut up)
2 cans shrimp, drained
1 small jar stuffed olives (cut up)
4 hard boiled eggs, cut into small pieces
1 cup celery, chopped into small pieces
1 small onion, chopped into small pieces
Mix together in a bowl.
Dressing
1/2 c ketchup
1/2 c French dressing
1 c mayonnaise
Mix together and pour over salad ingredients which have been gently mixed.
Blueberry Coffee Cake
(from St. Lukes, Crosby, ND) A former neighbor of mine had a similar recipe. She told me it was one of those cup, cup, cup recipes since most of the main ingredients are measured by the cup, not partial cups.
1 c sugar
1 stick butter
1 c sour cream
2 eggs
1/4 t salt
1 t vanilla
1/2 t baking soda
1/2 t baking powder
2 c flour
1 c blueberries, drained
Whole pecans
Topping:
1/3 c sugar
1 T cinnamon
1/2 c chopped pecans
Cream sugar and butter together. Add sour cream, eggs, salt, vanilla, baking soda, baking powder and flour. Fold in blueberries. Mix topping ingredients. Grease bundt pan very well. Place whole pecans in large part of bundt pan. Then pour 1/2 topping, 1/2 mixture, 1/2 topping and 1/2 mixture in pan. Bake at 350 degrees for 50minutes. Allow to set 10 minutes before removing from pan.
1 c sugar
1 stick butter
1 c sour cream
2 eggs
1/4 t salt
1 t vanilla
1/2 t baking soda
1/2 t baking powder
2 c flour
1 c blueberries, drained
Whole pecans
Topping:
1/3 c sugar
1 T cinnamon
1/2 c chopped pecans
Cream sugar and butter together. Add sour cream, eggs, salt, vanilla, baking soda, baking powder and flour. Fold in blueberries. Mix topping ingredients. Grease bundt pan very well. Place whole pecans in large part of bundt pan. Then pour 1/2 topping, 1/2 mixture, 1/2 topping and 1/2 mixture in pan. Bake at 350 degrees for 50minutes. Allow to set 10 minutes before removing from pan.
Mandarin Orange Salad
from JoAnn T.
1 head lettuce
1 bunch green onions sliced (use 1/2 bunch)
3 stalks celery sliced
2 - 12 oz cans mandarin oranges drained
1 - 4 oz sliced almonds
Put the almonds in the oven or cook in pan on stove with 1 tablespoon sugar until golden brown (burns easily).
Dressing
Mix ahead and let sit to dissolve sugar. Mix all together before serving.
1/4 cup oil
2 tablespoons sugar
2 tablesponns vinegar
1 tablespoon parsley dash Tabasco sauce
1/4 teaspoon pepper
1/2 teaspoon salt (could use seasoned salt)
1 head lettuce
1 bunch green onions sliced (use 1/2 bunch)
3 stalks celery sliced
2 - 12 oz cans mandarin oranges drained
1 - 4 oz sliced almonds
Put the almonds in the oven or cook in pan on stove with 1 tablespoon sugar until golden brown (burns easily).
Dressing
Mix ahead and let sit to dissolve sugar. Mix all together before serving.
1/4 cup oil
2 tablespoons sugar
2 tablesponns vinegar
1 tablespoon parsley dash Tabasco sauce
1/4 teaspoon pepper
1/2 teaspoon salt (could use seasoned salt)
GREEN BEAN AND YELLOW PEPPER SALAD
(Another recipe that I have no idea where I got it from.)
Serves 8; Prep time: 30 minutes; Total time: 30 minutes
1/3 cup red-wine vinegar
3 tablespoons olive oil
1 medium red onion, halved and thinly sliced
Coarse salt and ground pepper
2 pounds green beans, trimmed and halved crosswise
2 yellow bell peppers (ribs and seeds removed), cut into wedges (each 2 inches long and 1/2 inch wide)
1.In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.
2.In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
3. To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.
Per serving: 99 calories; 5.3 grams fat; 2.7 grams protein; 12.5 grams carbohydrates; 4.5 grams fiber
Note: The oil and vinegar soften and mellow the onion while you continue with the rest of the recipe. If making this salad ahead, cover the onion-dressing mixture with plastic; refrigerate separately from green beans and peppers. Just before serving, toss to combine.
Serves 8; Prep time: 30 minutes; Total time: 30 minutes
1/3 cup red-wine vinegar
3 tablespoons olive oil
1 medium red onion, halved and thinly sliced
Coarse salt and ground pepper
2 pounds green beans, trimmed and halved crosswise
2 yellow bell peppers (ribs and seeds removed), cut into wedges (each 2 inches long and 1/2 inch wide)
1.In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.
2.In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
3. To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.
Per serving: 99 calories; 5.3 grams fat; 2.7 grams protein; 12.5 grams carbohydrates; 4.5 grams fiber
Note: The oil and vinegar soften and mellow the onion while you continue with the rest of the recipe. If making this salad ahead, cover the onion-dressing mixture with plastic; refrigerate separately from green beans and peppers. Just before serving, toss to combine.
Deviled Eggs
Another recipe that I have no idea where it came from. As usual, I want to give credit where it is due, but alas, I cannot.
Just about everyone loves deviled eggs. So what better time to learn a few clever tips, tricks and deviled-egg secrets than now, when eggs are plentiful and priced right?
The best eggs for "deviling" are small eggs. Once prepared, a small deviled egg can be handled and eaten more gracefully.
Set the egg carton on its side in the refrigerator a day before you plan to boil the eggs. For some reason, this "centers" the yolks in each egg and makes the most attractive deviled eggs.
Place the eggs in a medium saucepan, cover them with water and bring to a boil over high heat. Remove the pan from the heat, cover and let stand for 10 minutes. Meanwhile, fill a medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer the eggs to ice water with a slotted spoon; let sit five minutes. Peel.
GENERAL INSTRUCTIONS:
After boiling and peeling, slice a scant nickel-sized piece of egg from each end to make them stable. Now, halve the eggs crosswise, not lengthwise. Notice how each half resembles a tiny cup and has a "flat" bottom that allows it to sit upright without wobbling on the plate. Look over your egg-white halves. Discard the two halves that are the least perfect. Now you will have enough filling to make sure all remaining halves are well-stuffed. Carefully scoop the yolk from each egg half into a quart-size zipper bag, not into a bowl. Add other ingredients, zip and "knead" the bag with your hand to mix all of the ingredients well. Press the yolk mixture toward one of the bottom corners. With a pair of scissors, carefully snip a small bit of the corner from the bag. You now have a neat "pastry bag" from which you can pipe the mixture into the prepared egg-white halves. When you're finished, simply throw the bag away. No muss, no fuss, no cleanup. Once they are prepared, refrigerate the deviled eggs for at least one hour before serving.
CLASSIC DEVILED EGGS:
12 eggs
1 teaspoon paprika
4 tablespoons mayonnaise
1 teaspoon dry mustard
DECADENT DEVILED EGGS:
12 eggs
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce, 1 teaspoon hot-pepper sauce
¼ teaspoon celery salt
½ cup butter, softened
CHEDDAR-BACON DEVILED EGGS:
12 eggs
½ cup mayonnaise
4 slices bacon (fried, cooled and crumbled)
2 tablespoons finely shredded Cheddar cheese
1 tablespoon prepared mustard
SPICY-ITALIAN DEVILED EGGS:
12 eggs
2 tablespoons spicy-brown mustard
2 tablespoons Italian salad dressing
½ cup mayonnaise
½ teaspoon ground black pepper or to taste
1 teaspoon salt or to taste
Sprinkle finished eggs with paprika
ZESTY DEVILED EGGS:
12 eggs
½ cup mayonnaise
4 tablespoons finely chopped onion
6 tablespoons sweet-pickle relish
2 tablespoon prepared horseradish
1 tablespoon prepared mustard
salt and pepper to taste
paprika for garnish
Just about everyone loves deviled eggs. So what better time to learn a few clever tips, tricks and deviled-egg secrets than now, when eggs are plentiful and priced right?
The best eggs for "deviling" are small eggs. Once prepared, a small deviled egg can be handled and eaten more gracefully.
Set the egg carton on its side in the refrigerator a day before you plan to boil the eggs. For some reason, this "centers" the yolks in each egg and makes the most attractive deviled eggs.
Place the eggs in a medium saucepan, cover them with water and bring to a boil over high heat. Remove the pan from the heat, cover and let stand for 10 minutes. Meanwhile, fill a medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer the eggs to ice water with a slotted spoon; let sit five minutes. Peel.
GENERAL INSTRUCTIONS:
After boiling and peeling, slice a scant nickel-sized piece of egg from each end to make them stable. Now, halve the eggs crosswise, not lengthwise. Notice how each half resembles a tiny cup and has a "flat" bottom that allows it to sit upright without wobbling on the plate. Look over your egg-white halves. Discard the two halves that are the least perfect. Now you will have enough filling to make sure all remaining halves are well-stuffed. Carefully scoop the yolk from each egg half into a quart-size zipper bag, not into a bowl. Add other ingredients, zip and "knead" the bag with your hand to mix all of the ingredients well. Press the yolk mixture toward one of the bottom corners. With a pair of scissors, carefully snip a small bit of the corner from the bag. You now have a neat "pastry bag" from which you can pipe the mixture into the prepared egg-white halves. When you're finished, simply throw the bag away. No muss, no fuss, no cleanup. Once they are prepared, refrigerate the deviled eggs for at least one hour before serving.
CLASSIC DEVILED EGGS:
12 eggs
1 teaspoon paprika
4 tablespoons mayonnaise
1 teaspoon dry mustard
DECADENT DEVILED EGGS:
12 eggs
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce, 1 teaspoon hot-pepper sauce
¼ teaspoon celery salt
½ cup butter, softened
CHEDDAR-BACON DEVILED EGGS:
12 eggs
½ cup mayonnaise
4 slices bacon (fried, cooled and crumbled)
2 tablespoons finely shredded Cheddar cheese
1 tablespoon prepared mustard
SPICY-ITALIAN DEVILED EGGS:
12 eggs
2 tablespoons spicy-brown mustard
2 tablespoons Italian salad dressing
½ cup mayonnaise
½ teaspoon ground black pepper or to taste
1 teaspoon salt or to taste
Sprinkle finished eggs with paprika
ZESTY DEVILED EGGS:
12 eggs
½ cup mayonnaise
4 tablespoons finely chopped onion
6 tablespoons sweet-pickle relish
2 tablespoon prepared horseradish
1 tablespoon prepared mustard
salt and pepper to taste
paprika for garnish
Asparagus Tomato Salad
1 bunch asparagus
2 cloves garlic
2 tomatos
lettuce leaf
salt
black pepper
balsamic vinegar
Tear off and wash 1 large lettuce leave per serving. Place on the plate. Slice the tomato in lateral rounds, place 4-6 rounds on the lettuce covering it. Add vinegar, salt, and pepper to the tomatoes. Steam the asparagus with garlic for less than 5 minutes (remember when steaming the steamer must be steaming before you add the food) so that the asparagus is bright green and should remain slightly crunchy. Place the asparagus on the tomatoes, dash a little more salt and pepper on asparagus.
2 cloves garlic
2 tomatos
lettuce leaf
salt
black pepper
balsamic vinegar
Tear off and wash 1 large lettuce leave per serving. Place on the plate. Slice the tomato in lateral rounds, place 4-6 rounds on the lettuce covering it. Add vinegar, salt, and pepper to the tomatoes. Steam the asparagus with garlic for less than 5 minutes (remember when steaming the steamer must be steaming before you add the food) so that the asparagus is bright green and should remain slightly crunchy. Place the asparagus on the tomatoes, dash a little more salt and pepper on asparagus.
Mexican Fiesta Salad
Makes 4 servings
2 ripe avocados
3 vine-ripe tomatoes
½ sweet onion, sliced
2 tablespoons cilantro, chopped
2 limes, halved
coarse salt
extra-virgin olive oil, for drizzling
Cut avocados in half, working around the pit, separate the 2 halves. Remove the pit and carefully scoop out avocado halves with a spoon. Cut avocados into wedges and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Arrange sliced onion over platter and sprinkle all with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt, drizzle with oil and serve.
2 ripe avocados
3 vine-ripe tomatoes
½ sweet onion, sliced
2 tablespoons cilantro, chopped
2 limes, halved
coarse salt
extra-virgin olive oil, for drizzling
Cut avocados in half, working around the pit, separate the 2 halves. Remove the pit and carefully scoop out avocado halves with a spoon. Cut avocados into wedges and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Arrange sliced onion over platter and sprinkle all with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt, drizzle with oil and serve.
Tomato and Avocado Salad
Yields: 4 servings
"A very simple, very delicious salad, that makes a perfect starter for dinner parties."
INGREDIENTS:
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 pinch ground black pepper
1 avocado - peeled, pitted and sliced
2 small tomatoes, each cut into 8 wedges
DIRECTIONS:
1. In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper. Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates. Drizzle lightly with the dressing, and serve immediately.
"A very simple, very delicious salad, that makes a perfect starter for dinner parties."
INGREDIENTS:
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 pinch ground black pepper
1 avocado - peeled, pitted and sliced
2 small tomatoes, each cut into 8 wedges
DIRECTIONS:
1. In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper. Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates. Drizzle lightly with the dressing, and serve immediately.
Insalata Caprese—Mozzarella and Tomato Salad
Italian: From the Isle of Capri, just off-shore from Naples
2 pounds ripe tomatoes
1 pound fresh mozzarella
8 to 10 fresh basil leaves
¼ cup olive oil, or to taste
salt and pepper if necessary
a pinch of oregano
1 tablespoon salted capers, or to taste (optional)
¼ pound pitted black olives
Preparation:
Slice the tomatoes and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Distribute the olives and capers. Season with olive oil, basil, oregano, a little salt and pepper. Serves 6 to 8. Delicious!!!
For a picnic or to make ahead, combine the ingredients in a bowl and lightly chill.
2 pounds ripe tomatoes
1 pound fresh mozzarella
8 to 10 fresh basil leaves
¼ cup olive oil, or to taste
salt and pepper if necessary
a pinch of oregano
1 tablespoon salted capers, or to taste (optional)
¼ pound pitted black olives
Preparation:
Slice the tomatoes and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Distribute the olives and capers. Season with olive oil, basil, oregano, a little salt and pepper. Serves 6 to 8. Delicious!!!
For a picnic or to make ahead, combine the ingredients in a bowl and lightly chill.
Cooked Cabbage
Braised Cabbage
(recipe source, unknown web)
The term braised cabbage may mislead you a little. This dish is cooked with bacon, onions, and some chicken stock. It is very, very tasty.
1 medium head of cabbage, cut in 1 1/2 inch pieces
6 slices bacon, diced
1 medium onion, diced
3 chicken boullion cubes
In a 10 quart sauce pan, sauté the bacon until brown. Add the onion and cook for 1 minute. Add the cabbage, cook for five minutes, stirring occasionally.
Add 1 quart of water and the boullion cubes. Add pepper,to taste. Bring to a boil and reduce the heat to a simmer. Cover an cook for 20 to 30 minutes.
Really good braised cabbage.
(recipe source, unknown web)
The term braised cabbage may mislead you a little. This dish is cooked with bacon, onions, and some chicken stock. It is very, very tasty.
1 medium head of cabbage, cut in 1 1/2 inch pieces
6 slices bacon, diced
1 medium onion, diced
3 chicken boullion cubes
In a 10 quart sauce pan, sauté the bacon until brown. Add the onion and cook for 1 minute. Add the cabbage, cook for five minutes, stirring occasionally.
Add 1 quart of water and the boullion cubes. Add pepper,to taste. Bring to a boil and reduce the heat to a simmer. Cover an cook for 20 to 30 minutes.
Really good braised cabbage.
Latkes--sweet potato, vegetable & traditional
Latkes are served during Hanukkah with apple sauce or sour cream.
When frying latkes, or anything, your house will take on the smell and will linger for days, unless you burn a candle when you are frying your latkes. If you finish frying your latkes and your house still smells, keep the candle burning. Does the candle have to be scented? No. There is just something about a candle burning that cleanses the smells out of the air.
Sweet Potato Latkes
From Food Network Kitchens
1/2 medium yellow onion
1/2 pound Yukon gold potato, (about 1 large)
1/2 pound sweet potato, (about 1 medium)
2 tablespoons all-purpose flour
1 teaspoon kosher salt
Pinch cayenne
1 large egg, lightly beaten
Vegetable oil
4 teaspoons light sour cream
4 teaspoons beet or regular horseradish
2 to 3 sprigs flat-leaf parsley
Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.
Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter.
Serve the latkes topped with a small dollop of sour cream and horseradish. Garnish with a parsley leaf. Serve immediately.
Vegetable Latkes
(Recipe source unknown)
Serves: 6
Ingredients:
2 lg Idaho potatoes
2 Egg whites
2 md Carrots
1/4 ts Pepper
2 md Zucchini
1 1/2 ts Salt
1 lg Yellow onion, finely chopped
1/4 c Flour
2 Eggs
Oil for frying
Method:
1. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in a bowl with onion.
2. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix.
3. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned.
Turn, brown other side, adding a little oil as necessary.
4. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.
Traditional latkes
Yield: 20 Servings
2 pounds Potatoes
2 Eggs
1 teaspoon Salt
2 tablespoon Flour or matzo meal
¼ teaspoon Baking powder
1 Onion
1 small Apple
Oil for frying
Sour Cream
Applesauce
From _A Taste of Tradition_ by Ruth Sirkis
Peel and grate the potatoes on a coarse grater and drain. Peel and grate the onion and the apple. Beat the eggs lightly in a medium bowl. Add the grated potatoes, onion and apple and blend well. Add salt, flour, and baking powder. Mix thoroughly. Pour about 1 inch of oil into a large skillet and heat. Drop the pancake mixture by tablespoons into the hot oil. Fry and brown on both sides.
Note: You can use an electric blender for grating. Cut each potato into 8 pieces, put in the blender and cover with water. Close the lid and blend at medium speed for 5 seconds. Drain completely through a mesh sieve. Put the potatoes into a bowl and proceed immediately.
Posted to FOODWINE Digest 13 October 96
When frying latkes, or anything, your house will take on the smell and will linger for days, unless you burn a candle when you are frying your latkes. If you finish frying your latkes and your house still smells, keep the candle burning. Does the candle have to be scented? No. There is just something about a candle burning that cleanses the smells out of the air.
Sweet Potato Latkes
From Food Network Kitchens
1/2 medium yellow onion
1/2 pound Yukon gold potato, (about 1 large)
1/2 pound sweet potato, (about 1 medium)
2 tablespoons all-purpose flour
1 teaspoon kosher salt
Pinch cayenne
1 large egg, lightly beaten
Vegetable oil
4 teaspoons light sour cream
4 teaspoons beet or regular horseradish
2 to 3 sprigs flat-leaf parsley
Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. Toss the potatoes with the onions as you work to keep them from discoloring. Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. Stir in the egg.
Heat a 1/4-inch oil in a large cast iron or other heavy skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 2 minutes per side. Transfer to the rack in the oven while you cook the remaining batter.
Serve the latkes topped with a small dollop of sour cream and horseradish. Garnish with a parsley leaf. Serve immediately.
Vegetable Latkes
(Recipe source unknown)
Serves: 6
Ingredients:
2 lg Idaho potatoes
2 Egg whites
2 md Carrots
1/4 ts Pepper
2 md Zucchini
1 1/2 ts Salt
1 lg Yellow onion, finely chopped
1/4 c Flour
2 Eggs
Oil for frying
Method:
1. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in a bowl with onion.
2. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix.
3. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned.
Turn, brown other side, adding a little oil as necessary.
4. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.
Traditional latkes
Yield: 20 Servings
2 pounds Potatoes
2 Eggs
1 teaspoon Salt
2 tablespoon Flour or matzo meal
¼ teaspoon Baking powder
1 Onion
1 small Apple
Oil for frying
Sour Cream
Applesauce
From _A Taste of Tradition_ by Ruth Sirkis
Peel and grate the potatoes on a coarse grater and drain. Peel and grate the onion and the apple. Beat the eggs lightly in a medium bowl. Add the grated potatoes, onion and apple and blend well. Add salt, flour, and baking powder. Mix thoroughly. Pour about 1 inch of oil into a large skillet and heat. Drop the pancake mixture by tablespoons into the hot oil. Fry and brown on both sides.
Note: You can use an electric blender for grating. Cut each potato into 8 pieces, put in the blender and cover with water. Close the lid and blend at medium speed for 5 seconds. Drain completely through a mesh sieve. Put the potatoes into a bowl and proceed immediately.
Posted to FOODWINE Digest 13 October 96
Swedish Meatballs (Boston)
When my daughter moved to Boston for a summer, we drove there to move her and I was there a few days before flying back home. This is a recipe we found in a cookbook at the apartment where she was subletting with her friend. We had a lovely dinner with her friends who thought Swedish meatballs were some of the best food they'd ever eaten.
1 ½ c fresh bread crumbs
1 c heavy cream
2 T butter
1 small onion, finely chopped
1 lb. Ground beef
½ lb. Ground pork
1 ½ t salt
¼ t pepper
¼ t allspice
1 c. beef broth
1 c cream
1 T flour
Combine bread crumbs & 1 c cream in a small bowl; mix well. Let stand 10 minutes. Combine beef, pork, bread crumbs, onion, salt, pepper, allspice in large bowl; mix well. Cover, refrigerate 1 hour.
Shape into 36 meatballs 1” x 1”. Melt butter in frying pan, add meatballs, cook 10 minutes or until brown on all sides & no longer pink in centers. Remove meatballs from pan. Mix a little broth with flour for thickening, save for later. Pour the broth into pan. Heat over medium high heat, stirring frequently & scraping browned bits until boiling. Reduce heat to low. Combine the broth/flour thickening with the heated broth, mix well. Add cream, cook 5 minutes, stirring constantly. DO not boil. Add the meatballs. Cook 5 minutes more.
Note: we like having more gravy than this for mashed potatoes, so we double or triple the last three ingredients.
https://www.youtube.com/watch?v=JnazEHwFg9k
1 ½ c fresh bread crumbs
1 c heavy cream
2 T butter
1 small onion, finely chopped
1 lb. Ground beef
½ lb. Ground pork
1 ½ t salt
¼ t pepper
¼ t allspice
1 c. beef broth
1 c cream
1 T flour
Combine bread crumbs & 1 c cream in a small bowl; mix well. Let stand 10 minutes. Combine beef, pork, bread crumbs, onion, salt, pepper, allspice in large bowl; mix well. Cover, refrigerate 1 hour.
Shape into 36 meatballs 1” x 1”. Melt butter in frying pan, add meatballs, cook 10 minutes or until brown on all sides & no longer pink in centers. Remove meatballs from pan. Mix a little broth with flour for thickening, save for later. Pour the broth into pan. Heat over medium high heat, stirring frequently & scraping browned bits until boiling. Reduce heat to low. Combine the broth/flour thickening with the heated broth, mix well. Add cream, cook 5 minutes, stirring constantly. DO not boil. Add the meatballs. Cook 5 minutes more.
Note: we like having more gravy than this for mashed potatoes, so we double or triple the last three ingredients.
https://www.youtube.com/watch?v=JnazEHwFg9k
Swedish Meatballs -- baked
I like this version of Swedish meatballs because if I have company, they can stay warm in the oven until we are ready to eat.
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
These Swedish meatballs are cooked on stovetop then finished in the oven.
INGREDIENTS:
1 1/2 cups soft bread crumbs, about 3 slices bread
1 tablespoon dried minced onion or 1/4 cup finely chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup milk
2 pounds ground beef
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 tablespoons flour
1 can (10 1/2 ounces) condensed beef broth
1 cup half-and-half or light cream
PREPARATION:
Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Swedish meatball recipe serves 6.
https://www.youtube.com/watch?v=JnazEHwFg9k
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
These Swedish meatballs are cooked on stovetop then finished in the oven.
INGREDIENTS:
1 1/2 cups soft bread crumbs, about 3 slices bread
1 tablespoon dried minced onion or 1/4 cup finely chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup milk
2 pounds ground beef
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 tablespoons flour
1 can (10 1/2 ounces) condensed beef broth
1 cup half-and-half or light cream
PREPARATION:
Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Swedish meatball recipe serves 6.
https://www.youtube.com/watch?v=JnazEHwFg9k
Chai Tea Recipes
Chai is a 5,000-year-old beverage adored by many Eastern cultures, not only for its spicy flavors but also health-enhancing ingredients. It is a good drink for mornings instead of coffee. I really prefer mine without sweetener, but it is customarily served sweet.
I have a few recipes that I have in my recipe database that I found online. I would like to give credit to the source, but have no idea what that is.
Chai Tea Mix
Prep Time: 30 Minutes
Cook Time: 2 Minutes
Ready In: 32 Minutes
Yields: 36 servings
A dry mix for instant Chai tea that you can keep on hand for those frequent Chai tea emergencies. It's also a popular gift.
INGREDIENTS:
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
--------------------------------------------------------------
Chai Tea, made in more of a traditional method.
Ingredients
Serves 6
8 pods cardamom
2 Tablespoon fresh ginger, peeled and grated
1 stick cinnamon
8 whole cloves
8 peppercorns
4 cups cold water
4 Tablespoon black tea in an infuser (or 6 tea bags)
1 cup milk
2 Tablespoon sugar (or sweeten to taste)
Directions
1.Crack the cardamom pods with the flat part of a knife and combine with the ginger, cinnamon, cloves, peppercorns, and water in a medium pot.
2.Let the spices soak for 1/2 hour, then bring to a boil.
3.Remove from heat and add tea. Let steep for 15 minutes.
4.Strain liquid through a piece of cheesecloth, pressing it out of the spices and tea with a spoon.
5.Return liquid to pot, discarding solids, then add milk and bring to a boil.
6.Remove from heat and add sugar to taste.
7.Bring to a boil twice more with a minute cooling in between.
8.Serve hot in mugs or delicate china teacups.
Serving Size: 1Cup
Amounts Per Serving
Calories 70
I have a few recipes that I have in my recipe database that I found online. I would like to give credit to the source, but have no idea what that is.
Chai Tea Mix
Prep Time: 30 Minutes
Cook Time: 2 Minutes
Ready In: 32 Minutes
Yields: 36 servings
A dry mix for instant Chai tea that you can keep on hand for those frequent Chai tea emergencies. It's also a popular gift.
INGREDIENTS:
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
--------------------------------------------------------------
Chai Tea, made in more of a traditional method.
Ingredients
Serves 6
8 pods cardamom
2 Tablespoon fresh ginger, peeled and grated
1 stick cinnamon
8 whole cloves
8 peppercorns
4 cups cold water
4 Tablespoon black tea in an infuser (or 6 tea bags)
1 cup milk
2 Tablespoon sugar (or sweeten to taste)
Directions
1.Crack the cardamom pods with the flat part of a knife and combine with the ginger, cinnamon, cloves, peppercorns, and water in a medium pot.
2.Let the spices soak for 1/2 hour, then bring to a boil.
3.Remove from heat and add tea. Let steep for 15 minutes.
4.Strain liquid through a piece of cheesecloth, pressing it out of the spices and tea with a spoon.
5.Return liquid to pot, discarding solids, then add milk and bring to a boil.
6.Remove from heat and add sugar to taste.
7.Bring to a boil twice more with a minute cooling in between.
8.Serve hot in mugs or delicate china teacups.
Serving Size: 1Cup
Amounts Per Serving
Calories 70
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