The bottom layer is creamy pumpkin pie and the top is crunchy topping! Better then Pie!
Spray 15 by 10 pan with non stick spray and set aside.
Make topping first~
1 yellow or white cake mix
1 cube (1/2 cup) margarine or butter
(optional) add chopped walnuts
Mix margarine and cake mix together till well combined. If mixture is too wet add some flour till it is crumbly and resembles pie crust dough. (I will give approximate measuremnents next time I make this and add them here) Set aside.
30 ounces canned pumpkin
12 ounces evaporated milk
6 eggs
1 1/2 cup sugar
1 tsp cinnamon or pumpkin pie spice
Bake in 350 oven till browned and pumpkin is set. (Time will vary depending on oven)
Tuesday, December 30, 2008
Monday, December 15, 2008
Cookie Dough Truffles
After shaping the dough into balls, I usually freeze them before dipping instead of refrigeration, and these freeze well after dipping, also. I also add about 1/8 to 1/4 cup more flour to the dough for less stickiness than the recipe calls for. Wednesday, December 10, 2008
Southwest Spicy Sweet Potato Fries
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp ground cloves
1 Tbsp Canola or vegetable oil
2 large sweet potatoes, cut into wedges
Preheat oven to 425°F. Line a baking sheet with foil, shiny side up. Spray with cooking spray if desired.
Put first six ingredients in a gallon-size Ziploc bag and shake to blend. Add sweet potatoes. Drizzle oil over potatoes in the bag. Seal bag and shake to coat.
Arrange coated potato wedges on the baking sheet so no fries are overlapping. Bake for 18 minutes. Flip the fries over and bake for another 10-12 minutes.
Serve with ketchup or horseradish sauce.
Makes about 12-15 wedge fries.
1/4 tsp pepper
1 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp ground cloves
1 Tbsp Canola or vegetable oil
2 large sweet potatoes, cut into wedges
Preheat oven to 425°F. Line a baking sheet with foil, shiny side up. Spray with cooking spray if desired.
Put first six ingredients in a gallon-size Ziploc bag and shake to blend. Add sweet potatoes. Drizzle oil over potatoes in the bag. Seal bag and shake to coat.
Arrange coated potato wedges on the baking sheet so no fries are overlapping. Bake for 18 minutes. Flip the fries over and bake for another 10-12 minutes.
Serve with ketchup or horseradish sauce.
Makes about 12-15 wedge fries.
Pumpkin Crunch Bars
15 oz. can pumpkin
12 oz. can evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Topping:
1 package yellow butter cake mix
1 cup chopped pecans
1 cup melted butter (2 sticks)
Garnish with fresh whipped cream
Mix the first six ingredients until creamy. Pour into greased 13x9 glass baking dish. Sprinkle evenly with dry cake mix. Then add pecans and drizzle butter. Bake at 350 for 50 minutes. Cool, then serve each piece with a dollop for fresh whipped cream.
12 oz. can evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Topping:
1 package yellow butter cake mix
1 cup chopped pecans
1 cup melted butter (2 sticks)
Garnish with fresh whipped cream
Mix the first six ingredients until creamy. Pour into greased 13x9 glass baking dish. Sprinkle evenly with dry cake mix. Then add pecans and drizzle butter. Bake at 350 for 50 minutes. Cool, then serve each piece with a dollop for fresh whipped cream.
Friday, November 28, 2008
Cheesy Corn Chowder
3 medium potatoes, peeled and chopped
1 cup water
2 teaspoons instant chicken bouillion granules
1/8 teaspoon ground red pepper (I used about 1/2 of that)
dash black pepper
3 cups milk
1 pkg. (10 oz.) frozen whole kernel corn
2 Tablespoons flour
8 oz. velveeta cheese
1 Tablespoon snipped parsley
3 slices chopped cooked bacon
In large saucepan, combine the potatoes, water, bouillion granules, ground red pepper, and black pepper. Bring these to a boil, and reduce heat. Cover the pot and cook for about 10 minutes, or until potatoes are just tender, stirring occasionally. Stir in 2 and 1/2 cups of the milk and all the corn. In a small bowl, stir together remaining milk and flour, stir this into the potato mixture. Cook and stir over medium heat until it is slightly thick and bubbly. Cook and stir one minute more. Add the cheese to the soup mixture; stir until cheese melts. Stir in bacon, and spoon the soup into four bowls. Top with parsley.
1 cup water
2 teaspoons instant chicken bouillion granules
1/8 teaspoon ground red pepper (I used about 1/2 of that)
dash black pepper
3 cups milk
1 pkg. (10 oz.) frozen whole kernel corn
2 Tablespoons flour
8 oz. velveeta cheese
1 Tablespoon snipped parsley
3 slices chopped cooked bacon
In large saucepan, combine the potatoes, water, bouillion granules, ground red pepper, and black pepper. Bring these to a boil, and reduce heat. Cover the pot and cook for about 10 minutes, or until potatoes are just tender, stirring occasionally. Stir in 2 and 1/2 cups of the milk and all the corn. In a small bowl, stir together remaining milk and flour, stir this into the potato mixture. Cook and stir over medium heat until it is slightly thick and bubbly. Cook and stir one minute more. Add the cheese to the soup mixture; stir until cheese melts. Stir in bacon, and spoon the soup into four bowls. Top with parsley.
Tuesday, November 04, 2008
Chocolate/Lemon Delight
1/2 cup butter
1/2 cup chopped pecans
1 cup flour
2 cups cool whip
2 pkg 8oz cream cheese
3 cups milk
1 cup powdered sugar
2 pkg instant lemon pudding
1st layer: Mix together like pie dough; butter, chopped pecans and flour.
Press into 9x13 pan, and bake at 350F for 15 minutes. Cool.
2nd layer: Blend cool whip, cream cheese and powdered sugar.
Spread over first layer.
3rd layer: Blend instant lemon pudding and milk. Spread over second layer.
4th layer: Spread wool whip on third layer. Chill. Sprinkle nuts on top.
Variation: Use 1 cup less cool whip and 1 pkg less cream cheese, and 1 cup more flour and butter.
1/2 cup chopped pecans
1 cup flour
2 cups cool whip
2 pkg 8oz cream cheese
3 cups milk
1 cup powdered sugar
2 pkg instant lemon pudding
1st layer: Mix together like pie dough; butter, chopped pecans and flour.
Press into 9x13 pan, and bake at 350F for 15 minutes. Cool.
2nd layer: Blend cool whip, cream cheese and powdered sugar.
Spread over first layer.
3rd layer: Blend instant lemon pudding and milk. Spread over second layer.
4th layer: Spread wool whip on third layer. Chill. Sprinkle nuts on top.
Variation: Use 1 cup less cool whip and 1 pkg less cream cheese, and 1 cup more flour and butter.
Tuesday, October 14, 2008
Cream Pie and Variations
I have many Cream Pie Recipes on this blog and have been searching for one that 'remains standing' when you cut it and doesnt run into of the pan. This recipe is THE recipe. It looks great and stands up!
3/4 cup sugar
2 eggs or 3 egg yolks
1/3 cup flour
1/4 tsp salt
2 cups milk
3 tbsp butter or oleo
1 tsp vanilla
In saucepan mix sugar, flour and salt. Add 1 cup milk; mix smooth.
Bring to boil over medium heat, stirring briskly. Continue to stir and
let boil until smoothly thickened, about 2 minutes. Remove from heat;
with fork beat eggs or egg yolks with remaining 1 cup milk; gradually
stir into hot mixture, then put back over heat. Bring to boil, stirring,
and boil until mixture thickens a bit more, about 1 minute. Remove
from heat, stir in butter and vanilla. Top with meringue or chill and
serve with whipped cream.
Pie Variations-
For vanilla cream pie do not add any additional ingredients
For chocolate cream pie increse sugar to 1 cup and add 1 ounce unsweetened chocolate
For Banana Cream Pie add sliced bananas in bottom of pie crust and on top of filling
For Butterscotch Pie use brown sugar instead of the white sugar
For Coconut Cream Pie make as vanilla cream adding 1 cup of flaked coconut folded into pie filling.
You can top your pie with whip cream or you can use the leftover egg whites to make a merengue.
Merengue-
Beat 3 egg whites together, 1/4 cup sugar and 1/4 tsp cream of tartar till stiff peaks form.
3/4 cup sugar
2 eggs or 3 egg yolks
1/3 cup flour
1/4 tsp salt
2 cups milk
3 tbsp butter or oleo
1 tsp vanilla
In saucepan mix sugar, flour and salt. Add 1 cup milk; mix smooth.
Bring to boil over medium heat, stirring briskly. Continue to stir and
let boil until smoothly thickened, about 2 minutes. Remove from heat;
with fork beat eggs or egg yolks with remaining 1 cup milk; gradually
stir into hot mixture, then put back over heat. Bring to boil, stirring,
and boil until mixture thickens a bit more, about 1 minute. Remove
from heat, stir in butter and vanilla. Top with meringue or chill and
serve with whipped cream.
Pie Variations-
For vanilla cream pie do not add any additional ingredients
For chocolate cream pie increse sugar to 1 cup and add 1 ounce unsweetened chocolate
For Banana Cream Pie add sliced bananas in bottom of pie crust and on top of filling
For Butterscotch Pie use brown sugar instead of the white sugar
For Coconut Cream Pie make as vanilla cream adding 1 cup of flaked coconut folded into pie filling.
You can top your pie with whip cream or you can use the leftover egg whites to make a merengue.
Merengue-
Beat 3 egg whites together, 1/4 cup sugar and 1/4 tsp cream of tartar till stiff peaks form.
Tuesday, September 16, 2008
Easy Salsa
1/2 large onion
14 1/2 ounce can stewed tomatoes
1 heaping tbsp canned jalapenos
1/2 tsp cumin (or less)
dash oregano
2 cloves garlic
1 Tbsp chile powder
Chop then blend in blender leaving some chunks. Refrigerate
14 1/2 ounce can stewed tomatoes
1 heaping tbsp canned jalapenos
1/2 tsp cumin (or less)
dash oregano
2 cloves garlic
1 Tbsp chile powder
Chop then blend in blender leaving some chunks. Refrigerate
Easy Iced Tea
4-6 small teabags
1 cup sugar or 2 cups sugar for sweet tea
Ice
Water
Run the teabags through coffee maker. In 2 quart pitcher add about 2 trays of ice and 1 cup of sugar or two if you want sweet tea. Pour in hot water and stir till sugar is dissolved. Add water till full. Refrigerate
1 cup sugar or 2 cups sugar for sweet tea
Ice
Water
Run the teabags through coffee maker. In 2 quart pitcher add about 2 trays of ice and 1 cup of sugar or two if you want sweet tea. Pour in hot water and stir till sugar is dissolved. Add water till full. Refrigerate
Tuesday, September 09, 2008
Garden Spiral Salad
Another recipe from Debbie. =)
16 ounce garden spiral pasta (rotini, etc)
1/2 cup hard salami chopped
1/2 cup pepperoni chopped
1 cup cucumbers, chopped
1/3 cup green pepper choped
1/3 cup red onion rings
2 tomatoes chopped
1/2 tsp parsley flakes
1/2 cup cheese cubed or shredded (mozzarella or cheddar)
1 1/2 cup Italian style dressing of oil vinegar dressing
(I think olives are good in this too)
Cook Pasta. Drain and chill. Combine all ingredients except dressing. Toss with dressing when ready to serve
You can substitute ranch dressing or use broccoli and cawliflower etc. For the pic in this post I didnt have any salami so I used Polska Kielbasa. It still was delicious!
Wednesday, August 13, 2008
Thursday, August 07, 2008
Rocky Road Dessert Pie (it's more like cake)
1 pkg. chocolate fudge cake mix
2/3 cup water
3 tablespoons vegetable oil
2 eggs
1 and 3/4 cups whipping cream (heavy cream)
2/3 cup miniature marshmallows
2/3 cup chopped walnuts
1/2 cup semisweet chocolate chips
Chocolate glaze
Oven 350 degrees. Grease a 9 inch pie plate with shortening. Dust with sugar. Reserve 1 and 2/3 cups lightly packed cake mix (dry). Beat remaining cake mix, the water, oil and eggs in a bowl on low speed for 30 second, medium speed for 2 minutes. Spread in the pie plate. Bake for 30-35 minutes or until the cake springs back when touched in the center. Cool completely. Beat heavy cream and reserved cake mix until stiff. Fold in marshmallows, nuts and chips. Spread over cake. Prepare glaze; immediately drizzle over top. Refrigerate at least 2 hours before serving. Refrigerate leftovers.
Chocolate glaze: Heat and stir 1 Tablespoon heavy cream, 1 teaspoon margarine, and 1 0z. chopped semisweet chocolate over medium heat until smooth.
2/3 cup water
3 tablespoons vegetable oil
2 eggs
1 and 3/4 cups whipping cream (heavy cream)
2/3 cup miniature marshmallows
2/3 cup chopped walnuts
1/2 cup semisweet chocolate chips
Chocolate glaze
Oven 350 degrees. Grease a 9 inch pie plate with shortening. Dust with sugar. Reserve 1 and 2/3 cups lightly packed cake mix (dry). Beat remaining cake mix, the water, oil and eggs in a bowl on low speed for 30 second, medium speed for 2 minutes. Spread in the pie plate. Bake for 30-35 minutes or until the cake springs back when touched in the center. Cool completely. Beat heavy cream and reserved cake mix until stiff. Fold in marshmallows, nuts and chips. Spread over cake. Prepare glaze; immediately drizzle over top. Refrigerate at least 2 hours before serving. Refrigerate leftovers.
Chocolate glaze: Heat and stir 1 Tablespoon heavy cream, 1 teaspoon margarine, and 1 0z. chopped semisweet chocolate over medium heat until smooth.
Wednesday, July 30, 2008
Ranch Potato Casserole
6-8 medium red potatoes, washed and eyes and dirt removed
1/2 cup sour cream
1/2 cup ranch salad dressing (not dry powder)
1/4 cup bacon bits or crumbled bacon
2 Tbsp minced fresh parsley
1 cup cheddar cheese
Topping-
1/2 cup (2 ounces) shredded cheddar
2 cups slightly crushed corn flakes
1/4 cup butter
Cook the potatoes till tender. (I do this the night before by baking then instead of boiling) Quarter them and leave skin on. Combine sour cream, ranch dressing, bacon, parsley and 1 cup of the cheese Toss potatoes in dressing mixture and place potatoes in greased 13by9 pan. Top with 1/2 cup of the cheese (topping). Combine corn flakes and butter and sprinkle over casserole. Bake 350 for 40-35 minutes
Italian-Style Pasta Toss
I love this pasta salad!
7 oz. corkscrew macaroni or one 7 oz. pkg. cheese tortellini
1 and 1/2 cups cubed swiss or provolone cheese (6 oz)
6 ounces sliced salami, cut into strips
1 cup cauliflower flowerets, thinly sliced
1 small zucchini, thinly sliced
1/2 cup chopped green or sweet red pepper
1/2 small onion, chopped
1/2 cup sliced pitted ripe olives
1/4 cup grated parmesan cheese
1/4 cup snipped parsley
1/2 cup olive oil or salad oil
1/4 cup cider vinegar
2 garlic cloves, minced
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon pepper
2 medium tomatoes, chopped
Cook pasta according to pkg. directions. Drain. Rinse with cold water, drain again.
For salad, in a bowl, toss together pasta, cubed cheese, salami, cauliflower, green or red pepper, onion, olives, parmesan cheese, and parsley.
for dressing, in a screw top jar combine oil, vinegar, garlic, basil, oregeno, and pepper. Cover, and shake well. Pour over salad. Toss to coat. Cover, chill 4 to 24 hours before serving. To serve add tomatoes, and toss gently. 6 main dish servings, or more if a side dish.
7 oz. corkscrew macaroni or one 7 oz. pkg. cheese tortellini
1 and 1/2 cups cubed swiss or provolone cheese (6 oz)
6 ounces sliced salami, cut into strips
1 cup cauliflower flowerets, thinly sliced
1 small zucchini, thinly sliced
1/2 cup chopped green or sweet red pepper
1/2 small onion, chopped
1/2 cup sliced pitted ripe olives
1/4 cup grated parmesan cheese
1/4 cup snipped parsley
1/2 cup olive oil or salad oil
1/4 cup cider vinegar
2 garlic cloves, minced
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon pepper
2 medium tomatoes, chopped
Cook pasta according to pkg. directions. Drain. Rinse with cold water, drain again.
For salad, in a bowl, toss together pasta, cubed cheese, salami, cauliflower, green or red pepper, onion, olives, parmesan cheese, and parsley.
for dressing, in a screw top jar combine oil, vinegar, garlic, basil, oregeno, and pepper. Cover, and shake well. Pour over salad. Toss to coat. Cover, chill 4 to 24 hours before serving. To serve add tomatoes, and toss gently. 6 main dish servings, or more if a side dish.
Glazed Chicken and Vegetables
1 (2 and 1/2 lb. to 3 lb.) broiler-fryer chicken
cooking oil
3 medium potatoes, peeled and quartered, or 6 new potatoes
6 medium carrots, bias-sliced into 1/2" pieces
1/2 cup honey
1/4 cup prepared mustard
2 tablespoons margarine
2 tablespoons finely chopped onion
2 teaspoons curry powder
1/2 teaspoon garlic salt
1/4 teaspoon ground ginger
2 medium apples, cored
Rinse chicken, and pat dry. Tie legs to tail, twist wing tips under back. Place, breast side up, on a rack in a shallow roasting pan (I've made this without the rack). Brush with oil. Roast chicken, uncovered, in a 375 degree oven for one hour.
Cook potatoes and carrots in boiling water for 20-25 minutes, or til nearly tender. Drain.
For glaze, in a saucepan combine honey, mustard, onion, curry powder, garlic salt, red pepper, and ginger. Bring to boiling, stirring constantly. Remove from heat; set aside.
Discard fat in roasting pan. Cut apples into wedges. Arrange potatoes, carrots, and apples around chicken in the pan. Spoon glaze over poultry, vegetables, and apples. Roast for 15-20 minutes more or til chicken is no longer pink, the drumsticks move easily in their sockets, and the vegetables are tender. Makes 6 servings.
cooking oil
3 medium potatoes, peeled and quartered, or 6 new potatoes
6 medium carrots, bias-sliced into 1/2" pieces
1/2 cup honey
1/4 cup prepared mustard
2 tablespoons margarine
2 tablespoons finely chopped onion
2 teaspoons curry powder
1/2 teaspoon garlic salt
1/4 teaspoon ground ginger
2 medium apples, cored
Rinse chicken, and pat dry. Tie legs to tail, twist wing tips under back. Place, breast side up, on a rack in a shallow roasting pan (I've made this without the rack). Brush with oil. Roast chicken, uncovered, in a 375 degree oven for one hour.
Cook potatoes and carrots in boiling water for 20-25 minutes, or til nearly tender. Drain.
For glaze, in a saucepan combine honey, mustard, onion, curry powder, garlic salt, red pepper, and ginger. Bring to boiling, stirring constantly. Remove from heat; set aside.
Discard fat in roasting pan. Cut apples into wedges. Arrange potatoes, carrots, and apples around chicken in the pan. Spoon glaze over poultry, vegetables, and apples. Roast for 15-20 minutes more or til chicken is no longer pink, the drumsticks move easily in their sockets, and the vegetables are tender. Makes 6 servings.
Butterscotch Fudge
1 teaspoon + 2 Tablespoons butter, divided
1 and 2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups mini marshmallows
1 (10-11 oz. pkg.) butterscotch chips
1/2 cup chopped walnuts
1 teaspoon vanilla
Line an 8 inch square pan with foil, and grease it with 1 teaspoon butter. In a saucepan combine sugar, milk, salt, and remaining butter; cook over medium heat til it boils. Boil 5 minutes, stirring constantly. Remove from the heat, and add the marshmallows, chips, nuts, and vanilla. Stir until the marshmallows and chips are melted. Spoon into pan, let it stand until set. Using foil, lift out of pan, and cut into squares. Store at room temperature. About 1 and 1/2 lbs.
1 and 2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups mini marshmallows
1 (10-11 oz. pkg.) butterscotch chips
1/2 cup chopped walnuts
1 teaspoon vanilla
Line an 8 inch square pan with foil, and grease it with 1 teaspoon butter. In a saucepan combine sugar, milk, salt, and remaining butter; cook over medium heat til it boils. Boil 5 minutes, stirring constantly. Remove from the heat, and add the marshmallows, chips, nuts, and vanilla. Stir until the marshmallows and chips are melted. Spoon into pan, let it stand until set. Using foil, lift out of pan, and cut into squares. Store at room temperature. About 1 and 1/2 lbs.
Saturday, July 26, 2008
Buttered Egg Noodles (no drain)
I had to fiddle around with the amount of water and ended up adding about 4 Tbsp extra.
2 Wyler's chicken bouillon cubes
1 1/2 cups water
1/2 cup real butter
8 ounces egg noodles
Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat. Add egg noodles. Cover and Cook until noodles are desired texture stirring frequently. (I added an extra 4 TBSP of water) The recipe calls for adding the remaining 4 TBSP of butter which is entirely unneccesary. Sprinkle with Parsley.
Wednesday, July 23, 2008
Menu Ideas
Chicken
Baked Chicken
Chicken Teriyaki
Chicken Enchiladas
Jalapeno Chicken
BBQ ChickenChicken Cacciatore
Peach Glazed Chicken
Shredded Chicken Enchiladas
Sweet and Sour Chicken (whole or breaded)
Hot Wings
Buffalo Wings
Chicken ala King
Traditional Turkey
Salsa Chicken
Chicken Fajitas
Chicken Fried Rice
Honey Chicken
Fried Chicken
Chicken Cordon Bleu
King Ranch Casserole
Chicken and Gravy
JMac’s Chicken
Teriyaki Chicken
Adobo Chicken
Pork
Fried Pork Patties
Pork Burritos
Pork Roast
Pork Chile
Pork Fajitas
Pork Ribs
Ham
Ham Fried Rice
Pork Chops
Ground Beef
Beef Enchiladas
Meatloaf
Salisbury Steak
Lasagna
Spaghetti
Hamburgers
Manicotti
Soft Tacos
Nachos
Swedish Meatballs
Pizza Casserole
Processed
Italian Sausage/Smoked Sausage
Fish
Hot Dogs
Meatball Variations
Casseroles
Jalapeno Chicken
Night Before Casserole
Misc
Pizza
Side Dishes
Red Beans and Rice
Mashed Potatoes
Red Rice
Noodles Alfredo
French Fries
Noodles
White Rice
Scalloped Potatoes
Potato Salad
Roasted Potatoes
Yakisoba Noodles
Macaroni Salad
Baked Potatoes
Wild Rice
Fried Rice
Mac and Cheese
Stuffing/Dressing
Spanish Rice
Baked Chicken
Chicken Teriyaki
Chicken Enchiladas
Jalapeno Chicken
BBQ ChickenChicken Cacciatore
Peach Glazed Chicken
Shredded Chicken Enchiladas
Sweet and Sour Chicken (whole or breaded)
Hot Wings
Buffalo Wings
Chicken ala King
Traditional Turkey
Salsa Chicken
Chicken Fajitas
Chicken Fried Rice
Honey Chicken
Fried Chicken
Chicken Cordon Bleu
King Ranch Casserole
Chicken and Gravy
JMac’s Chicken
Teriyaki Chicken
Adobo Chicken
Pork
Fried Pork Patties
Pork Burritos
Pork Roast
Pork Chile
Pork Fajitas
Pork Ribs
Ham
Ham Fried Rice
Pork Chops
Ground Beef
Beef Enchiladas
Meatloaf
Salisbury Steak
Lasagna
Spaghetti
Hamburgers
Manicotti
Soft Tacos
Nachos
Swedish Meatballs
Pizza Casserole
Processed
Italian Sausage/Smoked Sausage
Fish
Hot Dogs
Meatball Variations
Casseroles
Jalapeno Chicken
Night Before Casserole
Misc
Pizza
Side Dishes
Red Beans and Rice
Mashed Potatoes
Red Rice
Noodles Alfredo
French Fries
Noodles
White Rice
Scalloped Potatoes
Potato Salad
Roasted Potatoes
Yakisoba Noodles
Macaroni Salad
Baked Potatoes
Wild Rice
Fried Rice
Mac and Cheese
Stuffing/Dressing
Spanish Rice
Tuesday, July 22, 2008
Korean Style Meatballs
While these are not meatballs they are close except that they are flat. I just dont know the real name but they are delish.
onion chopped
green pepper chopped
carrotts chopped
ground pork and/or beef
tofu
flour
eggs
Combine first five ingredients. Form into balls and flatten so they are easier to fry. Dip in egg then flour. Fry till meat is cooked through and done.
onion chopped
green pepper chopped
carrotts chopped
ground pork and/or beef
tofu
flour
eggs
Combine first five ingredients. Form into balls and flatten so they are easier to fry. Dip in egg then flour. Fry till meat is cooked through and done.
Monday, July 21, 2008
Orange Cream Cheesecake
This is worth the many steps, and no bake! Fantastic flavor, and pretty layers.
2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/2 cup butter or margarine, melted
Filling:
1 package (3 oz.) orange gelatin
3 packages (8 oz. each) cream cheese, softened
1 and 1/4 cups sugar
1 can (5 oz.) evaporated milk
1 teaspoon lemon juice
1/3 cup orange juice concentrate
1 teaspoon vanilla
1 carton (8 oz.) cool whip, thawed
Topping:
2 cups whipped topping
1/4 cup sugar
Combine the cracker crumbs cinnamon, orange peel and butter. Press into the bottom of a greased 10 inch springform pan. Refrigerate for at least 30 minutes.
Prepare gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened.
Meanwhile, in a mixing bowl, beat cream cheese and sugar for 2 minutes. Gradually beat in milk and lemon juice. Beat on medium-high speed two minutes longer. Gradually beat in orange juice concentrate, vanilla, and room temperature gelatin. Fold in whipped topping. Pour over prepared crust.
In a mixing bowl, beat whipped topping and sugar. Beat in refrigerated gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over the filling (pan will be full). Refrigerate for 8 hours, or overnight. 10-12 servings.
2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/2 cup butter or margarine, melted
Filling:
1 package (3 oz.) orange gelatin
3 packages (8 oz. each) cream cheese, softened
1 and 1/4 cups sugar
1 can (5 oz.) evaporated milk
1 teaspoon lemon juice
1/3 cup orange juice concentrate
1 teaspoon vanilla
1 carton (8 oz.) cool whip, thawed
Topping:
2 cups whipped topping
1/4 cup sugar
Combine the cracker crumbs cinnamon, orange peel and butter. Press into the bottom of a greased 10 inch springform pan. Refrigerate for at least 30 minutes.
Prepare gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened.
Meanwhile, in a mixing bowl, beat cream cheese and sugar for 2 minutes. Gradually beat in milk and lemon juice. Beat on medium-high speed two minutes longer. Gradually beat in orange juice concentrate, vanilla, and room temperature gelatin. Fold in whipped topping. Pour over prepared crust.
In a mixing bowl, beat whipped topping and sugar. Beat in refrigerated gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over the filling (pan will be full). Refrigerate for 8 hours, or overnight. 10-12 servings.
Pineapple Rice Pudding
This is rich, creamy and delicious! Hands down the best rice pudding I've ever eaten!
4 cups milk, divided
3 cups COOKED long grain rice
2/3 cup sugar
1/2 teaspoon salt
1 pkg. (3 0z.) cream cheese, softened
2 eggs
1 teaspoon vanilla
Pineapple sauce:
1 can (20 oz.) pineapple chunks, undrained
1/4 cup packed brown sugar
1 Tablespoon corn starch
1 Tablespoon margarine
1/8 teaspoon salt
1/2 teaspoon vanilla
In saucepan, combine 3 and 1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a mixing bowl, beat the cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat until mixture reaches 160 degrees. Stir in vanilla. Spoon into 6 dessert dishes. Drain pineapple, reserving juice; set the pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt, and reserved pineapple juice. Bring to a boil; cook and stir for two minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding. 6 servings.
4 cups milk, divided
3 cups COOKED long grain rice
2/3 cup sugar
1/2 teaspoon salt
1 pkg. (3 0z.) cream cheese, softened
2 eggs
1 teaspoon vanilla
Pineapple sauce:
1 can (20 oz.) pineapple chunks, undrained
1/4 cup packed brown sugar
1 Tablespoon corn starch
1 Tablespoon margarine
1/8 teaspoon salt
1/2 teaspoon vanilla
In saucepan, combine 3 and 1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a mixing bowl, beat the cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat until mixture reaches 160 degrees. Stir in vanilla. Spoon into 6 dessert dishes. Drain pineapple, reserving juice; set the pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt, and reserved pineapple juice. Bring to a boil; cook and stir for two minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding. 6 servings.
Biscuits and Sausage Gravy
1/4 lb. bulk pork sausage
2-3 Tablespoons flour
2 Tablespoons butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
1 and 1/4 or 1 and 1/3 cups milk
Warm biscuits
In a skillet over medium heat, cook sausage until no longer pink: drain. Stir in flour, butter, salt and pepper; cook and stir until butter is melted. Gradually add the milk stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over biscuits. 2 servings.
2-3 Tablespoons flour
2 Tablespoons butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
1 and 1/4 or 1 and 1/3 cups milk
Warm biscuits
In a skillet over medium heat, cook sausage until no longer pink: drain. Stir in flour, butter, salt and pepper; cook and stir until butter is melted. Gradually add the milk stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over biscuits. 2 servings.
Beef Burritos
2 chuck pot roasts (2 and 1/2 to 3 lbs. each)
2 Tablespoons cooking oil
1 cup water
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1 can (28 oz.) diced tomatoes, undrained
2 cans (4 oz. each) chopped green chiles
2 Tablespoons flour
1/4 cup cold water
4 drops hot pepper sauce
18 flour tortillas, warmed
Shredded cheddar cheese, sour cream, and salsa
In dutch oven over medium heat, brown roasts in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2 and 1/2 hours or until meat is tender (keep an eye on the liquid in the pot, and don't let it boil dry). Remove roasts; cool. Remove meat from bone and cut into bite-sized pieces. Skim fat from pan juices. Add tomatoes and chiles; mix well. Add meat, and bring to a boil. Reduce heat, and simmer, uncovered for 30 minutes. Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa. 18 servings.
2 Tablespoons cooking oil
1 cup water
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1 can (28 oz.) diced tomatoes, undrained
2 cans (4 oz. each) chopped green chiles
2 Tablespoons flour
1/4 cup cold water
4 drops hot pepper sauce
18 flour tortillas, warmed
Shredded cheddar cheese, sour cream, and salsa
In dutch oven over medium heat, brown roasts in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2 and 1/2 hours or until meat is tender (keep an eye on the liquid in the pot, and don't let it boil dry). Remove roasts; cool. Remove meat from bone and cut into bite-sized pieces. Skim fat from pan juices. Add tomatoes and chiles; mix well. Add meat, and bring to a boil. Reduce heat, and simmer, uncovered for 30 minutes. Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa. 18 servings.
Holiday Ham with Pineapple
1 whole bone-in fully cooked ham (12-14 lbs), spiral-cut or thinly sliced
2 cans (6 oz. each), pineapple juice
1 (20 oz.) can crushed pineapple, undrained
1 and 1/2 cups packed brown sugar
20-30 whole cloves
Place ham in a roasting pan. Slowly pour pineapple juice over ham so it runs between slices. Spoon pineapple over ham. Sprinkle with brown sugar and cloves. Cover and refrigerate overnight. Discard cloves. Cover and bake ham at 325 degrees for 1 and 1/2 to 2 hours or until a meat thermometer reads 140 degrees, basting every 20 minutes. 20-28 servings. If a spiral sliced ham isn't available, ask your butcher to cut a fully cooked ham into 1/8 inch thick slices, and tie it securely. This is a delicious ham recipe!
2 cans (6 oz. each), pineapple juice
1 (20 oz.) can crushed pineapple, undrained
1 and 1/2 cups packed brown sugar
20-30 whole cloves
Place ham in a roasting pan. Slowly pour pineapple juice over ham so it runs between slices. Spoon pineapple over ham. Sprinkle with brown sugar and cloves. Cover and refrigerate overnight. Discard cloves. Cover and bake ham at 325 degrees for 1 and 1/2 to 2 hours or until a meat thermometer reads 140 degrees, basting every 20 minutes. 20-28 servings. If a spiral sliced ham isn't available, ask your butcher to cut a fully cooked ham into 1/8 inch thick slices, and tie it securely. This is a delicious ham recipe!
Saturday, July 19, 2008
Pineapple-Mandarin Orange Cake
Yellow Cake Mix
3/4 Cup of oil
4 eggs
1 small can of mandarin oranges (drain 1/2 of the juice off, then pour into mix)
1 Large can of crushed pineapple (pour 1/2 of the can into mix. Save the other half for topping)
Mix all ingredients in a large bowl with a mixer. Then pour into pan or glass dish. Bake at 350 degrees for 35-40 minutes. As soon as cake comes out of pan, put it in the refrigerator for 20 min. (refrigeration is optional, you can just allow it to cool)
ICING:
One 12 oz. carton of cool whip
One package of instant vanilla pudding (do not prepare, put it in the bowl like it is.)
Drain the rest of the pineapple and put all ingredients into the bowl and mix with mixer. When the cake is cool put the icing on cake. The cake should then be refrigerated if you have any left overs.
Lemon Cheese Coconut Cake
I made this up today and it was delicious!
Grease 13by9 cake pan. Sprinkle coconut in bottom of pan.
Mix a white cake mix as box recommends and pour into pan.
Combine one container of lemon frosting with 1 block of cream cheese. (I defrosted the cream cheese in the microwave to make it softer) Thoroughly combine and spoon over top of cake. Marble with knife. Bake until nice and brown and done in center.
I am looking forward to trying this with other variations. Chocolate Cream Cheese sounds wonderful.
Grease 13by9 cake pan. Sprinkle coconut in bottom of pan.
Mix a white cake mix as box recommends and pour into pan.
Combine one container of lemon frosting with 1 block of cream cheese. (I defrosted the cream cheese in the microwave to make it softer) Thoroughly combine and spoon over top of cake. Marble with knife. Bake until nice and brown and done in center.
I am looking forward to trying this with other variations. Chocolate Cream Cheese sounds wonderful.
Tuesday, July 15, 2008
White chip orange dream cookies
2 and 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
2-3 teaspoons grated orange peel
2 cups (12 oz.) Nestle white chocolate morsels
Combine flour, baking soda, and salt in a small bowl. Beat butter, sugar, and brown sugar in a large bowl until creamy. Beat in egg and orange peel. Graduallly beat in flour mixture. Stir in morsels. Drop dough by Tablespoons on an ungreased cookie sheet. bake at 350 degrees for 9-10 minutes, or until the edges are light brown. Let stand for 2 minutes on cookie sheet, remove to cool.
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
2-3 teaspoons grated orange peel
2 cups (12 oz.) Nestle white chocolate morsels
Combine flour, baking soda, and salt in a small bowl. Beat butter, sugar, and brown sugar in a large bowl until creamy. Beat in egg and orange peel. Graduallly beat in flour mixture. Stir in morsels. Drop dough by Tablespoons on an ungreased cookie sheet. bake at 350 degrees for 9-10 minutes, or until the edges are light brown. Let stand for 2 minutes on cookie sheet, remove to cool.
Apple Goody
3 cups apples (peeled and sliced)
1 cup sugar
2 Tablespoons flour
cinnamon to taste
Put above ingredients in a greased pan and top with the following items after mixing them together:
3/4 cup oatmeal
1/3 cup melted butter
1/4 teaspoon baking soda
1/4 cup flour
3/4 cup brown sugar
Bake at 350 degrees until the apples are done (approx. 25-30 minutes).
1 cup sugar
2 Tablespoons flour
cinnamon to taste
Put above ingredients in a greased pan and top with the following items after mixing them together:
3/4 cup oatmeal
1/3 cup melted butter
1/4 teaspoon baking soda
1/4 cup flour
3/4 cup brown sugar
Bake at 350 degrees until the apples are done (approx. 25-30 minutes).
Pizza Salad
1 lb. spiral macaroni, cooked and drained3 medium tomatoes, diced
1 lb. cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 ounces sliced pepperoni, cut in halves
3/4 cup vegetable oil
2/3 cup grated parmesan cheese
1/2 cup apple cider vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
In a large bowl, combine cooked drained and cooled macaroni, tomatoes, cheddar cheese, green onions, and pepperoni. In a small bowl combine oil, parmesan cheese, vinegar and seasonings; pour over macaroni mixture. Cover and refrigerate for several hours. 16 servings.
Delicious Pumpkin Bread
5 eggs
1 and 1/4 cups vegetable oil
1 can (15 oz) solid-pack pumpkin
2 cups flour
2 cups sugar
2 packages (3 0z each) cook and serve vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
In a mixing bowl, beat the eggs. Add oil and pumpkin, beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into 5 greased 5 inch x 2 and 1/2-in.X 2 inch loaf pans (miniature pans). Bake at 325 degrees for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool on wire racks. Bread may also be baked in two greased 8 in. X 4 in. X 2 inch loaf pans for 75-80 minutes. When baking the larger loaves cover with foil after 60 minutes to prevent over browning.
1 and 1/4 cups vegetable oil
1 can (15 oz) solid-pack pumpkin
2 cups flour
2 cups sugar
2 packages (3 0z each) cook and serve vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
In a mixing bowl, beat the eggs. Add oil and pumpkin, beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into 5 greased 5 inch x 2 and 1/2-in.X 2 inch loaf pans (miniature pans). Bake at 325 degrees for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool on wire racks. Bread may also be baked in two greased 8 in. X 4 in. X 2 inch loaf pans for 75-80 minutes. When baking the larger loaves cover with foil after 60 minutes to prevent over browning.
Make Ahead Potatoes
10 large potatoes, peeled and quartered
1 cup (8 oz) sour cream
1 package (8 0z) cream cheese, softened
6 tablespoons margarine, divided
2 Tablespoons dried minced onion
1/2 to 1 teaspoon salt
paprika
Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoon butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 9 x 13 inch baking dish. Melt remaining butter, drizzle over potatoes. Sprinkle with paprika. Refrigerate, or bake immediately, covered at 350 degrees for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking. 12 servings.
1 cup (8 oz) sour cream
1 package (8 0z) cream cheese, softened
6 tablespoons margarine, divided
2 Tablespoons dried minced onion
1/2 to 1 teaspoon salt
paprika
Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoon butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 9 x 13 inch baking dish. Melt remaining butter, drizzle over potatoes. Sprinkle with paprika. Refrigerate, or bake immediately, covered at 350 degrees for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking. 12 servings.
Stuffed Chicken Rolls (crock pot)
6 large boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices swiss cheese
1/4 cup flour
1/4 cup grated Parmesan cheese
1/2 teaspoon sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can (10 and 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Flatten chicken to 1/8 inch thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, parmesan, sage, paprika, and pepper; coat chicken on all sides. Cover and refrigerate one hour. In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks, garnish with fresh parsley if desired. 6 servings.
6 slices fully cooked ham
6 slices swiss cheese
1/4 cup flour
1/4 cup grated Parmesan cheese
1/2 teaspoon sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can (10 and 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Flatten chicken to 1/8 inch thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, parmesan, sage, paprika, and pepper; coat chicken on all sides. Cover and refrigerate one hour. In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks, garnish with fresh parsley if desired. 6 servings.
Sunday, July 13, 2008
Easy Coffee Cake
1 cup flour
1 cup shortening
1 cup sugar (brown is best, or a mixture of brown and white or whatever you have will do)
Yellow or White Cake Mix
Ingredients called for on box of cake
Mix together flour, shortenings and sugar with pastry cutter or hands. Mixture will be crumbly. You can add more flour if you like. Set aside for topping. Prepare cake batter as box says and pour into prepared pan. Top with topping and bake per directions on box or toothpick inserted comes out clean.
Serve with Whip Cream or Cool Whip
Friday, July 11, 2008
Oreo Pie
1 graham cracker crust or homemade pie crust
2 8 oz. pkg. cream cheese
1 can sweetened condensed milk
dash of lemon juice
1 tsp. vanilla (optional)
Large Tub of cool whip
Oreos
Crush about 8-16 oreo cookies in plastic bag with rolling pin. Set aside. Mix cream cheese with mixer in large bowl. Add sweetened condensed milk, lemon juice and mix till blended making sure there are no lumps. Fold in half of a large tub of Cool Whip into filling and 3/4 of cookies. Spread on cooled pie crust. Top with thin layer of Cool Whip and sprinkle with remaining cookies. Enjoy!
*this is pretty sweet. Use as few or as many Oreos as you desire
Wednesday, July 09, 2008
Classic Crisco Pie Crust
FOR THE SINGLE CRUST:
Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco® using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.
Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.
Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
FOR THE DOUBLE CRUST:
Flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust.
Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.
Bake according to specific recipe instructions. For single baked pie shell, heat oven to 425 degrees F. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425 degrees F for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.
Easy Fried Rice
For every two servings or one HUGE monster serving =)
In wok or frying pan heat up 1 Tbsp oil
Add your choice of whatever you have on hand- only need a little of each-
sliced onion
baby carrots grated- grated (essential imho for taste and color)
green peppers
peas
mushrooms
zucchini- grated
finely chopped chopped cabbage
fresh garlic (it aint the same without!)
Saute till tender.
Add one chicken breast chopped up (optional), pork or tuna drained VERY well and fry for a bit.
Meausure out one cup of refrigerated leftover rice in measuring cup and add to pan. Make sure rice is broken up- that there are no chunks and oil coats all of the rice grains.
Add 1 Tbsp of sesame oil- really makes the dish taste awesome
In your pan, spread the rice over to the sides so there is a only pan in the center. Scramble up one egg in a bowl. Add a little tad of oil if neccesary and cook egg in center well. If you like you can also fry an egg after and place it on top if you like it better. Mix egg in rice.
Heat through. When every thing is heated add 1 Tbsp of soy sauce. I know to some this might seem overkill but I add salt to the dish. Soy sauce is salty but I like the taste of salt in my fried rice too.
Serve with kimchi- yum!
* When you have leftover rice it is best to store it in an airtight container such as a plastic container or a ziploc bag. If air gets in it the rice will turn into rice pellets that will not soften up. I like to make extra rice and chicken breasts and store it in the refrigerator for easy lunches.
I wanted to mention how Koreans make Home Rice (ome rice) pretty much as above. For the egg part they fry egg in a skillet with oil and put the egg lying in a bowl pushed down on the bottom. Then they take the fried rice and pack it in the bowl and flip the bowl over for a very nice presentation. They also use Ketchup swirled on top. Yum.
Tuesday, July 08, 2008
Chicken Parmigiana
1 whole chicken boned and skinned or 1 bag of boneless skinless chicken
1/8 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbsp flour
1 egg
1/4 c. soft white breadcrumbs
6 tbsp. grated Parmesan cheese, divided
1 Tbsp. olive oil
Tomato Sauce: recipe follows
3 oz. Mozzarella cheese
Season chicken with salt and pepper. Sprinkle lightly with flour and dip chicken into beaten egg. in shallow dish, mix together breadcrumbs and 4 tbsp. of the Parmesan cheese; dredge chicken to coat thoroughly. In small frypan, place olive oil over medium heat; add chicken and cook about 3 min. turn and cook 3 min. more to brown lightly on each side. Place chicken in baking dish, cover with tomato sauce; place Mozzarella cheese on top and sprinkle with remaining 2 tbsp of the Parmesan cheese. Place in 350 degrees F. oven and cook about 15 min., until bubbly. Makes 2 servings.
Tomato Sauce: In small frypan, place 1 1/2 tbsp. olive oil; add 1/2 onion, chopped, and 1 clove garlic, minced; saute about 2 min. Stir in 1 can (8 oz) tomato sauce, 2 tbsp oregano, 1/4 tsp. pepper and 1 1/2 tsp. chopped parsley. Cover and simmer 5 min.
1/8 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbsp flour
1 egg
1/4 c. soft white breadcrumbs
6 tbsp. grated Parmesan cheese, divided
1 Tbsp. olive oil
Tomato Sauce: recipe follows
3 oz. Mozzarella cheese
Season chicken with salt and pepper. Sprinkle lightly with flour and dip chicken into beaten egg. in shallow dish, mix together breadcrumbs and 4 tbsp. of the Parmesan cheese; dredge chicken to coat thoroughly. In small frypan, place olive oil over medium heat; add chicken and cook about 3 min. turn and cook 3 min. more to brown lightly on each side. Place chicken in baking dish, cover with tomato sauce; place Mozzarella cheese on top and sprinkle with remaining 2 tbsp of the Parmesan cheese. Place in 350 degrees F. oven and cook about 15 min., until bubbly. Makes 2 servings.
Tomato Sauce: In small frypan, place 1 1/2 tbsp. olive oil; add 1/2 onion, chopped, and 1 clove garlic, minced; saute about 2 min. Stir in 1 can (8 oz) tomato sauce, 2 tbsp oregano, 1/4 tsp. pepper and 1 1/2 tsp. chopped parsley. Cover and simmer 5 min.
Monday, July 07, 2008
Foolproof Omelette
I have on hand 4 eggs, green peppers, spanish onions and some marbled cheddar/monterey jack cheese. Yum!
I use a non stick spray AND a bit of butter/margarine. I know I am a glutton for punishment but it also tastes so much better. =)
Scramble up your eggs
Turn up the heat and let your butter melt. It is ready when a droplet of water dances on the skillet.
Pour your eggs into your skillet. Salt if desired.
Swirl pan around so eggs form all over the bottom of the pan
If my eggs are thick in the pan I like to gently move the eggs on the side to the middle and let the runny eggs touch the pan to cook...
Sprinkle fillings on top.
Turn flame down to low. My stove flame is pretty small so I have to move my pan around to make sure the eggs cook evenly and the cheese melts.
Flip Omelette over and slide onto serving plate. YUM!
I use a non stick spray AND a bit of butter/margarine. I know I am a glutton for punishment but it also tastes so much better. =)
Scramble up your eggs
Turn up the heat and let your butter melt. It is ready when a droplet of water dances on the skillet.
Pour your eggs into your skillet. Salt if desired.
Swirl pan around so eggs form all over the bottom of the pan
If my eggs are thick in the pan I like to gently move the eggs on the side to the middle and let the runny eggs touch the pan to cook...
Sprinkle fillings on top.
Turn flame down to low. My stove flame is pretty small so I have to move my pan around to make sure the eggs cook evenly and the cheese melts.
Flip Omelette over and slide onto serving plate. YUM!
Saturday, July 05, 2008
Candied Chicken
as much chicken as will fit in a 9X13 inch pan (I like dark meat best for this recipe)
salt and pepper
1 cup maple syrup
1/2 cup white vinegar
1/2 cup catsup
1/4 cup packed light brown sugar
Sprinkle chicken with salt and pepper. Place, skin side down, in a 9x13 inch baking pan. Combine remaining ingredients until blended. Pour over chicken. Cover with foil and bake at 325 degrees for 1 and 1/2 hours. Turn chicken. Bake uncovered, 30 minutes more, basting frequently to glaze chicken. Pass the sauce to serve over white rice.
salt and pepper
1 cup maple syrup
1/2 cup white vinegar
1/2 cup catsup
1/4 cup packed light brown sugar
Sprinkle chicken with salt and pepper. Place, skin side down, in a 9x13 inch baking pan. Combine remaining ingredients until blended. Pour over chicken. Cover with foil and bake at 325 degrees for 1 and 1/2 hours. Turn chicken. Bake uncovered, 30 minutes more, basting frequently to glaze chicken. Pass the sauce to serve over white rice.
Shoppers Chicken
3 whole chicken breasts, halved, or 6 pieces of dark meat
1 cup sour cream
2 Tablespoons lemon juice
1 teaspoon salt
1 teaspoon paprika
1/2 cup melted butter or margarine
Combine sour cream, lemon juice, salt and paprika. Place chicken, skin-side up, in a buttered 9X13 inch baking dish. Spread mixture over top. Pour butter over chicken. Bake at 350 degrees for 60 minutes. Makes 6 servings.
1 cup sour cream
2 Tablespoons lemon juice
1 teaspoon salt
1 teaspoon paprika
1/2 cup melted butter or margarine
Combine sour cream, lemon juice, salt and paprika. Place chicken, skin-side up, in a buttered 9X13 inch baking dish. Spread mixture over top. Pour butter over chicken. Bake at 350 degrees for 60 minutes. Makes 6 servings.
Chicken with Sour Cream Gravy
1 chicken, cut up
3 tablespoons margarine
seasoning salt
3 Tablespoons flour
1/4 cup sour cream
Heat butter in large skillet. Brown chicken on both sides. Sprinkle with seasoning salt. Ad 1/2 cup water; bring to a boil. Reduce heat, and cook, covered for 20 minutes (keep an eye on it, and make sure the water doesn't boil away). Turn chicken, continue cooking 15 to 20 minutes until done. Remove chicken, and keep warm. In a small jar, combine flour and 1/2 cup water; shake to mix well. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in sour cream, but do not let boil. Taste for seasoning. Four servings. Serve the gravy over the chicken and mashed potatoes.
3 tablespoons margarine
seasoning salt
3 Tablespoons flour
1/4 cup sour cream
Heat butter in large skillet. Brown chicken on both sides. Sprinkle with seasoning salt. Ad 1/2 cup water; bring to a boil. Reduce heat, and cook, covered for 20 minutes (keep an eye on it, and make sure the water doesn't boil away). Turn chicken, continue cooking 15 to 20 minutes until done. Remove chicken, and keep warm. In a small jar, combine flour and 1/2 cup water; shake to mix well. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in sour cream, but do not let boil. Taste for seasoning. Four servings. Serve the gravy over the chicken and mashed potatoes.
Glazed Chicken Curry
1 chicken, cut up
1/4 cup butter
1/2 cup honey
1/4 cup Dijon mustard
1 teaspoon salt
1 teaspoon curry powder
Heat oven 350 degrees. Put butter in 9X13 inch pan; place in oven to melt. Remove from oven, and stir in remaining ingredients, minus the chicken. Add chicken, turning to coat. Bake for 60 minutes, basting occasionally with sauce. Chicken should be tender and richly glazed. 4 servings. This is delicious!
1/4 cup butter
1/2 cup honey
1/4 cup Dijon mustard
1 teaspoon salt
1 teaspoon curry powder
Heat oven 350 degrees. Put butter in 9X13 inch pan; place in oven to melt. Remove from oven, and stir in remaining ingredients, minus the chicken. Add chicken, turning to coat. Bake for 60 minutes, basting occasionally with sauce. Chicken should be tender and richly glazed. 4 servings. This is delicious!
Golden Chicken Bake
1 chicken, cut up
butter
1 can cream of chicken soup
1 teaspoon minced dried parsley
Arrange chicken, skin side down, in shallow baking dish. Place generous dabs of butter over chicken. Bake at 375 degrees for 20 minutes. Turn chicken; bake 2o more minutes. Stir soup, and pour over chicken. Sprinkle parsley over top. Bake 20 minutes more. Makes 4 to 6 servings. Simple but tasty!
butter
1 can cream of chicken soup
1 teaspoon minced dried parsley
Arrange chicken, skin side down, in shallow baking dish. Place generous dabs of butter over chicken. Bake at 375 degrees for 20 minutes. Turn chicken; bake 2o more minutes. Stir soup, and pour over chicken. Sprinkle parsley over top. Bake 20 minutes more. Makes 4 to 6 servings. Simple but tasty!
CrockPot Ranch Potatoes
2 pounds small red potatoes, quartered
2 (8oz) packages cream cheese, softened
1 can cream of potato soup, undiluted
1 Envelope Ranch salad dressing mix
1 tbsp milk
Fresh herbs, grated cheese or green onions added to top. Sometime crock pot dishes tend to not look so pretty. So the topping(s) would give it better eye appeal.
Place potatoes in crockpot.
In a bowl beat together cream cheese, soup, salad dressing mix and milk. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender.
Easy Banana Muffins
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, beaten
3 very ripe bananas, mashed
1 and 1/4 cups all purpose flour
1/2 teaspoon baking soda
Preheat oven to 350 degrees. In large bowl combine butter and sugar, beat well. Add eggs and beat. Stir in the bananas. Add flour and baking soda stirring just enough to moisten the dry ingredients. Lightly grease and flour 12- muffin muffin pan, then fill 2/3 full with batter. Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Great served warm. About 12 muffins.
1 cup sugar
2 eggs, beaten
3 very ripe bananas, mashed
1 and 1/4 cups all purpose flour
1/2 teaspoon baking soda
Preheat oven to 350 degrees. In large bowl combine butter and sugar, beat well. Add eggs and beat. Stir in the bananas. Add flour and baking soda stirring just enough to moisten the dry ingredients. Lightly grease and flour 12- muffin muffin pan, then fill 2/3 full with batter. Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Great served warm. About 12 muffins.
Steak Supper in Foil
1 and 1/2 lb. chuck steak, 1 inch thick
1 can (10.5 oz) cream of mushroom soup
1 envelope dry onion soup mix
3 medium carrots, quartered (I usually add a few more)
2 stalks celery, cut into 2 inch pieces
3 medium potatoes, pared and quartered
2 Tablespoons water
Heat oven to 450 degrees. Place a 24X18 inch piece of heavy-duty aluminum foil in a baking pan (I usually use a cookie sheet); place meat on foil. Stir together mushroom soup, and dry onion soup mix; spread on top of meat. Top meat with veggies; sprinkle water over veggies. Fold foil over everything, and seal securely. Cook for 1 and 1/2 hours or until tender.
1 can (10.5 oz) cream of mushroom soup
1 envelope dry onion soup mix
3 medium carrots, quartered (I usually add a few more)
2 stalks celery, cut into 2 inch pieces
3 medium potatoes, pared and quartered
2 Tablespoons water
Heat oven to 450 degrees. Place a 24X18 inch piece of heavy-duty aluminum foil in a baking pan (I usually use a cookie sheet); place meat on foil. Stir together mushroom soup, and dry onion soup mix; spread on top of meat. Top meat with veggies; sprinkle water over veggies. Fold foil over everything, and seal securely. Cook for 1 and 1/2 hours or until tender.
Santa Fe Casserole
1 lb. ground beef
1 (10 3/4 oz.) condensed golden corn soup (or one can creamed corn)
1 Tablespoon chili powder
1 can (10 3/4 oz.) condensed cheddar or nacho cheese soup
3/4 cup chopped green onions
3/4 cup chopped fresh tomatoes
1 (4 oz) can chopped green chiles
sixteen 6 inch corn tortillas
4 oz. monterey jack cheese, shredded (1 cup)
1/2 cup sliced black olives
oven 350. Cook ground beef, drain off excess grease. Stir in undiluted corn soup or creamed corn, and chili powder. In large bowl, stir cheese soup, onions, tomatoes, and chiles until blended. Cut tortillas in half. Line bottom of greased 11X17 inch pan with 8 tortilla halves. Cover with 1/2 the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture. Bake 25 minutes. Top with shredded cheese and olives, and bake 10 minutes longer, or until bubbly. Cool slightly before cutting.
1 (10 3/4 oz.) condensed golden corn soup (or one can creamed corn)
1 Tablespoon chili powder
1 can (10 3/4 oz.) condensed cheddar or nacho cheese soup
3/4 cup chopped green onions
3/4 cup chopped fresh tomatoes
1 (4 oz) can chopped green chiles
sixteen 6 inch corn tortillas
4 oz. monterey jack cheese, shredded (1 cup)
1/2 cup sliced black olives
oven 350. Cook ground beef, drain off excess grease. Stir in undiluted corn soup or creamed corn, and chili powder. In large bowl, stir cheese soup, onions, tomatoes, and chiles until blended. Cut tortillas in half. Line bottom of greased 11X17 inch pan with 8 tortilla halves. Cover with 1/2 the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture. Bake 25 minutes. Top with shredded cheese and olives, and bake 10 minutes longer, or until bubbly. Cool slightly before cutting.
Cinnamon Rolls (bread machine)
These are fantastic, taste like Cinnabons!
1/4 cup warm water
1/4 cup butter, melted
1 cup warm milk
1 egg, room temperature
1/2 of a 3.4 oz. package instant vanilla pudding mix
1 Tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour (I've used all purpose)
1 (.25 oz.) pkg. active dry yeast
filling:
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cups chopped pecans (optional, I don't add these)
Icing:
4 oz. cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla
1) In bread machine pan add first 9 ingredients, in order. Set bread machine to dough cycle; press start.
2) When dough cycle is finished, turn dough onto lightly floured surface, and roll into a 17X10 inch rectangle. Spread with softened butter. In a small bowl, stir together filling ingredients, and sprinkle mixture over dough.
3) Roll up dough, beginning with the long side. Slice into sixteen 1 inch slices, and place in a 9 X 13 inch buttered pan. Let rise til doubled, about 45 minutes. Preheat oven to 350 degrees.
4) Bake in a preheated oven 15-20 minutes. Remove rolls from oven and top with frosting, and enjoy!
Roux 101
In Cajun and Creole cuisine, the roux has been raised to a new dimension
never before experienced in other forms of cooking.
Butter, lard, peanut oil, bacon fat and even duck fat have been used in
combination with flour to produce as many taste and colour variations as
there are cooks in South Louisiana.
In classical cuisine, the brown roux is used for brown sauce, the blonde
roux for veloutes and the white roux is used for bechamels.
In Creole cuisine, a brown roux is made from butter or bacon fat and is used
to thicken gumbos and stews requiring a light touch.
The Cajun dark brown roux is best made with vegetable oil.
The flour and oil are cooked together until the roux reaches a caramel
colour.
This roux has less thickening power.
Thus, the thickening capabilities of the dark roux are diminished.
The dark brown roux is the secret to traditional Cajun food because of the
richness and depth it adds to the dish.
Butter is used in classical and Creole roux's, however, the Cajuns use only
vegetable oil or lard to produce their lighter coloured roux.
Tan in appearance, these light roux's are used primarily with vegetables and
light meat dishes.
Certain gumbos are further thickened, in Bayou country, with either okra or
file powder.
THE BROWN ROUX
1/2 c butter
1/2 c flour
In a heavy bottom sauté pan, melt butter over medium high heat.
Using a wooden roux spoon, add flour, stirring constantly until flour
becomes light brown.
You must continue stirring during the cooking process, as flour will tend to
scorch as browning process proceeds.
Should black specks appear in the roux, discard and begin again.
This volume of roux will thicken three cups of stock to sauce consistency.
THE BLONDE BUTTER ROUX
1/2 c butter
1/2 c flour
In a heavy bottom saute pan, melt butter over medium high heat.
Proceed exactly as in the brown roux recipe, however, only cook to the pale
gold state.
This roux is popular in Creole cooking and will thicken three cups of stock
to a sauce consistency.
THE WHITE BUTTER ROUX
1/2 c butter
1/2 c flour
In a heavy bottom sauté pan, melt butter over medium high heat.
Proceed exactly as in the blonde roux recipe, however, only cook until the
flour and butter are well blended and bubbly.
Do not brown.
This classical style roux is popular in Creole cooking and will thicken
three cups of stock to a sauce consistency.
THE CREOLE ROUX
The Creole roux can be made with lightly salted butter, bacon drippings or
lard.
As with everything regarding food in Louisiana, whenever someone attempts to
reduce this wealth of food lore to written material, an argument breaks out.
Let's just say that Creole roux's vary in colour the same as Classical and
Cajun ones.
The Creoles, however, did have butter in their pantry, but any butter a
Cajun had would be saved for a biscuit or cornbread and never put in the
black iron pot for a roux.
If a comparison statement can be made, it would be that generally speaking,
Creole roux is darker in colour than the classical French brown roux it
descended from but not as dark as the Cajun dark roux.
THE LIGHT BROWN CAJUN ROUX
1/2 c oil
1/2 c flour
In a black iron pot or skillet, heat the oil over medium high heat to
approximately 300 F.
Using a wooden roux spoon, slowly add the flour, stirring constantly until
the roux is peanut butter in colour, approximately two minutes.
Roux is normally used to thicken vegetable dishes such as corn maque
choux (shrimp, corn and tomato stew) or butter beans with ham.
If using this roux to thicken an etouffee, it will thicken approximately two
quarts of liquid.
If used to thicken seafood gumbo, it will thicken approximately two and a
half quarts of stock.
THE DARK BROWN CAJUN ROUX
1 c oil
1/2 c flour
Proceed as you would in the light brown Cajun roux recipe but continue
cooking until the roux is the colour of a light caramel.
This roux should almost be twice as dark as the light brown roux but not as
dark as chocolate.
You should remember that the darker the roux gets, the less thickening power
it holds and the roux tends to become bitter.
This roux is used most often in sauce piquantes, craw fish bisque's and
gumbos.
However, it is perfectly normal to use the dark brown roux in any dish in
Cajun cooking.
This roux gives food such a rich character that I sometimes make shrimp and
corn bisque with it, as well as a river road seafood gumbo that will knock
your socks off. Slow cooking is essential to achieve that dark, rich colour.
Some time ago, I was discussing the origin of the dark roux. I've always
contended that because the Cajuns cooked in black iron pots over open fires
using lard as a base, the dark roux was discovered by accident when the fire
got too hot and the flour over-browned. With their lean pantries in mind,
the Cajuns kept the roux instead of discarding it.
They enjoyed the flavor and kept doing it that way.
Properly done, the dark Cajun roux enriches food with colour and flavor that
is so fantastic it could only be Cajun.
Table of Sauce and Soup Consistencies
Using The Roux of Cajun and Creole Cooking
THE BUTTER BASE ROUX'S
THE CLASSICAL & CREOLE ROUX'S
1 cup butter
1 cup flour
This recipe will thicken the following:
6 c stock to a thick white sauce consistency.
8 c stock to a concentrated soup consistency.
10 c stock to a thick soup consistency.
12 c stock to a perfect Louisiana gumbo consistency.
14 c stock to a light gumbo consistency.
THE OIL BASE ROUX'S
THE CAJUN ROUX'S
1 c vegetable oil
1 c flour
Cooked at 300 F three to five minutes, this recipe will thicken the following:
6 c stock to a thick brown sauce consistency.
8 c stock to a thick gumbo consistency.
10 c stock to a perfect Louisiana gumbo consistency.
12 c stock to a light gumbo consistency.
It should be noted that the butter or oil base roux's may be made well in
advance, cooled, separated into half cup portions and placed in the
refrigerator or freezer.
The roux will keep well for months and always be available to you should an
emergency arise.
never before experienced in other forms of cooking.
Butter, lard, peanut oil, bacon fat and even duck fat have been used in
combination with flour to produce as many taste and colour variations as
there are cooks in South Louisiana.
In classical cuisine, the brown roux is used for brown sauce, the blonde
roux for veloutes and the white roux is used for bechamels.
In Creole cuisine, a brown roux is made from butter or bacon fat and is used
to thicken gumbos and stews requiring a light touch.
The Cajun dark brown roux is best made with vegetable oil.
The flour and oil are cooked together until the roux reaches a caramel
colour.
This roux has less thickening power.
Thus, the thickening capabilities of the dark roux are diminished.
The dark brown roux is the secret to traditional Cajun food because of the
richness and depth it adds to the dish.
Butter is used in classical and Creole roux's, however, the Cajuns use only
vegetable oil or lard to produce their lighter coloured roux.
Tan in appearance, these light roux's are used primarily with vegetables and
light meat dishes.
Certain gumbos are further thickened, in Bayou country, with either okra or
file powder.
THE BROWN ROUX
1/2 c butter
1/2 c flour
In a heavy bottom sauté pan, melt butter over medium high heat.
Using a wooden roux spoon, add flour, stirring constantly until flour
becomes light brown.
You must continue stirring during the cooking process, as flour will tend to
scorch as browning process proceeds.
Should black specks appear in the roux, discard and begin again.
This volume of roux will thicken three cups of stock to sauce consistency.
THE BLONDE BUTTER ROUX
1/2 c butter
1/2 c flour
In a heavy bottom saute pan, melt butter over medium high heat.
Proceed exactly as in the brown roux recipe, however, only cook to the pale
gold state.
This roux is popular in Creole cooking and will thicken three cups of stock
to a sauce consistency.
THE WHITE BUTTER ROUX
1/2 c butter
1/2 c flour
In a heavy bottom sauté pan, melt butter over medium high heat.
Proceed exactly as in the blonde roux recipe, however, only cook until the
flour and butter are well blended and bubbly.
Do not brown.
This classical style roux is popular in Creole cooking and will thicken
three cups of stock to a sauce consistency.
THE CREOLE ROUX
The Creole roux can be made with lightly salted butter, bacon drippings or
lard.
As with everything regarding food in Louisiana, whenever someone attempts to
reduce this wealth of food lore to written material, an argument breaks out.
Let's just say that Creole roux's vary in colour the same as Classical and
Cajun ones.
The Creoles, however, did have butter in their pantry, but any butter a
Cajun had would be saved for a biscuit or cornbread and never put in the
black iron pot for a roux.
If a comparison statement can be made, it would be that generally speaking,
Creole roux is darker in colour than the classical French brown roux it
descended from but not as dark as the Cajun dark roux.
THE LIGHT BROWN CAJUN ROUX
1/2 c oil
1/2 c flour
In a black iron pot or skillet, heat the oil over medium high heat to
approximately 300 F.
Using a wooden roux spoon, slowly add the flour, stirring constantly until
the roux is peanut butter in colour, approximately two minutes.
Roux is normally used to thicken vegetable dishes such as corn maque
choux (shrimp, corn and tomato stew) or butter beans with ham.
If using this roux to thicken an etouffee, it will thicken approximately two
quarts of liquid.
If used to thicken seafood gumbo, it will thicken approximately two and a
half quarts of stock.
THE DARK BROWN CAJUN ROUX
1 c oil
1/2 c flour
Proceed as you would in the light brown Cajun roux recipe but continue
cooking until the roux is the colour of a light caramel.
This roux should almost be twice as dark as the light brown roux but not as
dark as chocolate.
You should remember that the darker the roux gets, the less thickening power
it holds and the roux tends to become bitter.
This roux is used most often in sauce piquantes, craw fish bisque's and
gumbos.
However, it is perfectly normal to use the dark brown roux in any dish in
Cajun cooking.
This roux gives food such a rich character that I sometimes make shrimp and
corn bisque with it, as well as a river road seafood gumbo that will knock
your socks off. Slow cooking is essential to achieve that dark, rich colour.
Some time ago, I was discussing the origin of the dark roux. I've always
contended that because the Cajuns cooked in black iron pots over open fires
using lard as a base, the dark roux was discovered by accident when the fire
got too hot and the flour over-browned. With their lean pantries in mind,
the Cajuns kept the roux instead of discarding it.
They enjoyed the flavor and kept doing it that way.
Properly done, the dark Cajun roux enriches food with colour and flavor that
is so fantastic it could only be Cajun.
Table of Sauce and Soup Consistencies
Using The Roux of Cajun and Creole Cooking
THE BUTTER BASE ROUX'S
THE CLASSICAL & CREOLE ROUX'S
1 cup butter
1 cup flour
This recipe will thicken the following:
6 c stock to a thick white sauce consistency.
8 c stock to a concentrated soup consistency.
10 c stock to a thick soup consistency.
12 c stock to a perfect Louisiana gumbo consistency.
14 c stock to a light gumbo consistency.
THE OIL BASE ROUX'S
THE CAJUN ROUX'S
1 c vegetable oil
1 c flour
Cooked at 300 F three to five minutes, this recipe will thicken the following:
6 c stock to a thick brown sauce consistency.
8 c stock to a thick gumbo consistency.
10 c stock to a perfect Louisiana gumbo consistency.
12 c stock to a light gumbo consistency.
It should be noted that the butter or oil base roux's may be made well in
advance, cooled, separated into half cup portions and placed in the
refrigerator or freezer.
The roux will keep well for months and always be available to you should an
emergency arise.
Orange Creamsicle Cake
1 box Duncan Hines lemon supreme cake mix
1 (6 oz.) box orange gelatin
Bake cake according to directions on box. Let cool. Mix gelatin with 1/2 cup cold water and 1/2 cup hot water. Poke holes in top of cake and pour gelatin mixture over cake. Refrigerate for 1 hour.
ICING:
1 (8 oz.) container whipped topping
1 tsp. vanilla
1 (3 oz.) box instant vanilla pudding
1 1/2 c. milk
Mix ingredients together with beater. Add red and yellow food coloring to make icing orange. Spread on cake.
1 (6 oz.) box orange gelatin
Bake cake according to directions on box. Let cool. Mix gelatin with 1/2 cup cold water and 1/2 cup hot water. Poke holes in top of cake and pour gelatin mixture over cake. Refrigerate for 1 hour.
ICING:
1 (8 oz.) container whipped topping
1 tsp. vanilla
1 (3 oz.) box instant vanilla pudding
1 1/2 c. milk
Mix ingredients together with beater. Add red and yellow food coloring to make icing orange. Spread on cake.
Texas Roadhouse Cinnamon Butter
2 stick butter, softened
1/3 cup sweetened condensed milk, chilled
1/2 tsp. corn syrup
3/4 to 1 tsp. cinnamon, to taste
Place all ingredients in a food processor and blend until smootn.
Serve with hot rolls or muffins. Keep stored in refrigerator.
1/3 cup sweetened condensed milk, chilled
1/2 tsp. corn syrup
3/4 to 1 tsp. cinnamon, to taste
Place all ingredients in a food processor and blend until smootn.
Serve with hot rolls or muffins. Keep stored in refrigerator.
Blackened Seasoning
1 T. sweet paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground red pepper (cayenne)
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
Mix all ingredients well.
This seasoning is fantastic when used on not only fish, but
chicken and
steak
as well. Dip the meats in melted butter and then into this mix
before
cooking.
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground red pepper (cayenne)
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
Mix all ingredients well.
This seasoning is fantastic when used on not only fish, but
chicken and
steak
as well. Dip the meats in melted butter and then into this mix
before
cooking.
Tzatziki Sauce (Cucumber Sauce)
2 cups plain yogurt
1/2 cucumber ,peeled, grated, drained (I add more)
2 cloves garlic, crushed
juice of 1/2 lemon, about 1 to 1 1/2 tablespoons
salt and white pepper, to taste
pinch ground cayenne pepper
Mix all ingredients together. Serve with Gyros, or Shish Kebabs.
1/2 cucumber ,peeled, grated, drained (I add more)
2 cloves garlic, crushed
juice of 1/2 lemon, about 1 to 1 1/2 tablespoons
salt and white pepper, to taste
pinch ground cayenne pepper
Mix all ingredients together. Serve with Gyros, or Shish Kebabs.
Thursday, July 03, 2008
Shish Kabobs
This is hubby's recipe. He likes to use the steaks called BJ's in a box in the freezer section of the grocery store. They are truly like NO other!
Steak- cut up into bite size pieces- not to big or they will not cook in the middle
Cut up veggies in chunks-
Green Pepper
Yellow Pepper
Mushrooms
Tomatoes
Onion
Drizzle with sesame oil and store overnite if possible. Grill on BBQ till steak is done. Serve with Tzatziki Sauce (Cucumber Sauce)
Old Fashioned Potato Salad
5 pound bag of red potatoes (better texture and taste then russet!)
12 hard boiled eggs
Peel and pare potatoes. Cook till done and drain water Boil eggs and peel. Rinse in water. (Sometimes I do this the night before)
Toss potatoes and eggs in a large bowl and add-
mayonaisse
relish or sweet pickle (1/4 cup)
2 Tbsp mustard (more or less to your taste)
1 1/2 tsp salt
3/4 pepper
If you are short of mayo or just want it more creamy you can add sour cream.
Fold into large serving bowl and sprinkle with cayenne or chile powder. Chill well before serving.
Black Eyed Pea Salad
1 1/2 cup cooked or canned black eyed peas (you can use another type of bean such as pinto, black etc)
3/4 cup chpopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 Tbsp cider vinegar
1 clove garlic, minced
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp hot sauce
In large bowl combine the blacke eyed peas, green pepper, celery, and both onions. In seperate bowl combine remaining ingredients and pour dressing over the beans. Let refrigerate overnight for flavors to meld. Great for picnics!
Three cans (16 ounces each) fill up a glass bowl.
Wednesday, July 02, 2008
Banana-Chocolate Ripple Cake
This is delicious!! you can use this for a decorative cake pan or even use in muffin pans as well
1/2 cup butter or margarine
1 1/2 cups granulated sugar
1 cup (2 medium) mashed, very ripe bananas
1 tsp vanilla extract
2 eggs, separated
1/2 cup sour cream
2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1 1/2 cups semi-sweet chocolate morsels, melted
confectioners' sugar, for garnish.
1. Preheat oven to 350 degrees. Lightly grease a 10 inch tubular cake pan. In a large bowl, beat together butter and 1 cup sugar until smooth. Stir in bananas, sour cream, vanilla and egg yolk.
2. In a medium bowl, combine flour, baking soda and baking powder. Stir into banana mixture. In a msall bowl, beat egg whites to stiff peaks; gradually beat in remaining sugar. Fold into batter.
3. Pour one third of the batter into prepared cake pan. Place melted chocolate in plastic bag with small hole. Swirl chocolate on top of batter. Top with remaining batter.
4. Bake cake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool the cake on a rack. Using a strainer, sprinkle the cooled cake with confectioners sugar.
NOTE: if you want to make this cake with more chocolate and nuts you can add a bag of chocolate morsels and nuts to go with it into the batter. I like it better this way. YUM
Sweet and Sour Pasta Salad
1 package (16 oz.) tricolor spiral pasta
1/2 a medium red onion, chopped and boiled til soft (or cook it briefly in the microwave unless you like crunchy onions)
2 medium tomatoes, chopped
2 medium cucumbers, peeled, seeded and chopped
1/2 a medium green pepper, chopped
2 Tablespoons minced fresh parsley
Dressing:
1 and 1/2 cups sugar
1/2 cup vinegar
1 Tablespoon ground mustard
1 teaspoon salt, optional
1 teaspoon garlic powder
Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper and parsley; set aside. In a saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. About 16 servings (or less if you love it like me!)
*Lil's note- I made this for our Independance Day BBQ. I used Italian Dressing instead of vinegar and used ordinary pasta instead of the multicolored ones. I also added some olives. It would have been so much prettier as the original recipe stated but I used what I have. I also threw in some drained sliced olives.
Glorious Chicken
Chicken
Seasonings used for Baked Chicken
Cream of Mushroom or Cream of Chicken Soup
Wash Chicken and season with seasonings that you would use for baked chicken. Bake 350* till juices run clean and chicken is thoroughly cooked. Drain. Whisk Cream of Chicken or Cream of Mushroom Soup with a little bit of milk and pour over chicken. Let bake till bubbly.
Serve with rice or pasta with gravy over it.
Seasonings used for Baked Chicken
Cream of Mushroom or Cream of Chicken Soup
Wash Chicken and season with seasonings that you would use for baked chicken. Bake 350* till juices run clean and chicken is thoroughly cooked. Drain. Whisk Cream of Chicken or Cream of Mushroom Soup with a little bit of milk and pour over chicken. Let bake till bubbly.
Serve with rice or pasta with gravy over it.
Tuesday, July 01, 2008
Peach Glazed Chicken
This is a recipe that doesn't have solid measurements. Very Tasty and colorful!
Spray pan with non stick cooking spray. Wash chicken and place in large bowl. Season liberally with spices such as-
Lawry's season salt
pepper
red pepper flakes
cajun seasoning
garlic powder
Toss chicken well with spices and place in baking pan. Drizzle with sesame oil and soy sauce. Bake covered for 1 hour or till chicken is done. I like mine to fall off the bone. Drain liquid off. (You can save this for to thicken with cornstarch if desired) Sprinkle chicken liberally with brown sugar and more sesame oil. Cut up into slices-
one onion
green pepper
red pepper
one can of peaches- juice drained
Sprinkle vegetables and peach on top of chicken and return to oven. Turn up heat and broil for a few minutes so veggies cook a bit. Add peach juice to chicken drippings and thicken with cornstarch. Pour over chicken.
Serve over rice.
Southern Peanut Butter Pie
1 c. confectioner' s sugar
1/2 c. peanut butter
3 eggs, separated
2/3 c. sugar
1/4 t. salt
1/4 c. cornstarch
2 c. milk (I use half canned, evaporated milk and half water)
2 T. butter
1 t. vanilla
9-inch pie shell, baked
Blend confectioners' sugar and peanut butter until it's coarse, crumbled. Cover bottom of still warm pie shell with 3/4 of mixture of XXXX sugar and peanut butter. Add sugar, salt, cornstarch into saucepan. Add milk and egg yolks. Cook, stirring continuously to keep from burning, until thickened. Take off heat. Add vanilla and butter. Pour over peanut butter/sugar mixture in pie shell. Top with meringue. About halfway into the baking time, sprinkle remaining peanut butter mixture over meringue. Cool well before serving.
1/2 c. peanut butter
3 eggs, separated
2/3 c. sugar
1/4 t. salt
1/4 c. cornstarch
2 c. milk (I use half canned, evaporated milk and half water)
2 T. butter
1 t. vanilla
9-inch pie shell, baked
Blend confectioners' sugar and peanut butter until it's coarse, crumbled. Cover bottom of still warm pie shell with 3/4 of mixture of XXXX sugar and peanut butter. Add sugar, salt, cornstarch into saucepan. Add milk and egg yolks. Cook, stirring continuously to keep from burning, until thickened. Take off heat. Add vanilla and butter. Pour over peanut butter/sugar mixture in pie shell. Top with meringue. About halfway into the baking time, sprinkle remaining peanut butter mixture over meringue. Cool well before serving.
Quick and Easy Peach Cobbler
1 stick butter
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 can (5 ounces) evaporated milk
1 can (28 ounces) sliced peaches in syrup
Confectioners' sugar, if desired
Preparation Time: Approximately 5 minutes
Cook Time: Approximately 65 minutes
Heat oven to 325°F. Place butter in a 9-inch, square
baking pan and place in the heating oven.
Meanwhile mix the flour, sugar, baking powder and
salt. Mix in the evaporated milk until smooth. Pour
batter into the melted butter in the dish (don’t stir
them together).
Pour peaches and their syrup over the batter. Bake
until puffed and browned, about 1 hour or a little
more. Cool on a wire rack.
Serve warm or at room temperature. Sprinkle with
confectioners?sugar before serving, if desired.
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 can (5 ounces) evaporated milk
1 can (28 ounces) sliced peaches in syrup
Confectioners' sugar, if desired
Preparation Time: Approximately 5 minutes
Cook Time: Approximately 65 minutes
Heat oven to 325°F. Place butter in a 9-inch, square
baking pan and place in the heating oven.
Meanwhile mix the flour, sugar, baking powder and
salt. Mix in the evaporated milk until smooth. Pour
batter into the melted butter in the dish (don’t stir
them together).
Pour peaches and their syrup over the batter. Bake
until puffed and browned, about 1 hour or a little
more. Cool on a wire rack.
Serve warm or at room temperature. Sprinkle with
confectioners?sugar before serving, if desired.
Peanut Butter Pie
1/2 cup sugar, brown
1/2 cup sugar
1/2 cup peanut butter, creamy I used 3/4 cup
2 egg
2 tablespoons flour
1 1/2 cups milk
1 tablespoon vanilla I just used 1 teaspoon of vanilla
1 pie shell, 9", baked
In a saucepan, combine the sugars, peanut butter, eggs
and flour.
Gradually stir in the milk. Cook over moderate heat,
stirring constantly, until thick.
Don't boil. Remove from heat and stir in the vanilla.
Pour into the baked pie shell and chill. Serve with
whipped cream. Serves 6.
1/2 cup sugar
1/2 cup peanut butter, creamy I used 3/4 cup
2 egg
2 tablespoons flour
1 1/2 cups milk
1 tablespoon vanilla I just used 1 teaspoon of vanilla
1 pie shell, 9", baked
In a saucepan, combine the sugars, peanut butter, eggs
and flour.
Gradually stir in the milk. Cook over moderate heat,
stirring constantly, until thick.
Don't boil. Remove from heat and stir in the vanilla.
Pour into the baked pie shell and chill. Serve with
whipped cream. Serves 6.
Aloha Chicken
4 chicken breasts
1 can chunk pineapple
green pepper
red pepper
soy sauce
honey
Pound chicken down to 1/4 inch thick. Dredge in flour and panfry in skillet over medium heat with some oil till done. (I didn't pound chicken but just cooked it) Drain pineapple reserving juice. Mix together 1 tsp of cornstarch per 1/4 cup of pineapple juice. Add 1 Tbsp honey and 1 Tbsp soy sauce. Add liquid ingredients and toss chicken to coat. Add veggies and let cook till crisp tender. Add pineapple.
1 can chunk pineapple
green pepper
red pepper
soy sauce
honey
Pound chicken down to 1/4 inch thick. Dredge in flour and panfry in skillet over medium heat with some oil till done. (I didn't pound chicken but just cooked it) Drain pineapple reserving juice. Mix together 1 tsp of cornstarch per 1/4 cup of pineapple juice. Add 1 Tbsp honey and 1 Tbsp soy sauce. Add liquid ingredients and toss chicken to coat. Add veggies and let cook till crisp tender. Add pineapple.
The Secret of Attractive Muffins
It's really easy to make nice, high-domed muffins if you follow these
guidelines-
1. Fill your muffin tins. Time and again, we see recipes that direct
you to fill your muffin tins 2/3's full. That's not enough batter for
high-domed muffins. Fill your muffin tins nearly full. Your favorite
recipe that calls for 12 muffins may only make nine or ten high-domed
muffins. Fill any empty tins half full of water.
2. Make sure that your batter is thick. In a full tin, a thin batter
will flow all over your oven before setting. Your batter should be
"spoonable" not pourable.
3. Get your oven hot enough. Set your oven temperature to 425 degrees.
Yes, we know, most recipes list a temperature of 350 or 375 degrees
Fahrenheit. You need a high temperature to create a burst of steam
which will lift the top of the muffin and quickly set the starches and
proteins in the muffin. After six or eight minutes, set the
temperature back to the lower setting. If you leave it on the high
temperature, the muffins will bake too rapidly and will likely be crusty.
There it is—three simple rules to make very attractive muffins.
-Courtesy of vmarie64068
guidelines-
1. Fill your muffin tins. Time and again, we see recipes that direct
you to fill your muffin tins 2/3's full. That's not enough batter for
high-domed muffins. Fill your muffin tins nearly full. Your favorite
recipe that calls for 12 muffins may only make nine or ten high-domed
muffins. Fill any empty tins half full of water.
2. Make sure that your batter is thick. In a full tin, a thin batter
will flow all over your oven before setting. Your batter should be
"spoonable" not pourable.
3. Get your oven hot enough. Set your oven temperature to 425 degrees.
Yes, we know, most recipes list a temperature of 350 or 375 degrees
Fahrenheit. You need a high temperature to create a burst of steam
which will lift the top of the muffin and quickly set the starches and
proteins in the muffin. After six or eight minutes, set the
temperature back to the lower setting. If you leave it on the high
temperature, the muffins will bake too rapidly and will likely be crusty.
There it is—three simple rules to make very attractive muffins.
-Courtesy of vmarie64068
Monday, June 30, 2008
Twinkie Delight
Quick and Cool for Summer!
1 box Twinkies
1 large box vanilla instant pudding mix
1 1/2 cups milk
8 oz. Cool Whip
1 can Eagle Brand milk
1 qt. fresh strawberries
Cut Twinkies in half lenghwise and layer cream side up in bottom of a
9x13 casserole dish. Mix instant pudding with milk. Add Eagle Brand
milk to pudding mixture. Fold in Cool Whip. Pour mixture over
Twinkies. Top with sliced strawberries. Cover and chill.
1 box Twinkies
1 large box vanilla instant pudding mix
1 1/2 cups milk
8 oz. Cool Whip
1 can Eagle Brand milk
1 qt. fresh strawberries
Cut Twinkies in half lenghwise and layer cream side up in bottom of a
9x13 casserole dish. Mix instant pudding with milk. Add Eagle Brand
milk to pudding mixture. Fold in Cool Whip. Pour mixture over
Twinkies. Top with sliced strawberries. Cover and chill.
Cherry O Cheesecake Pie
1 graham cracker crust
1 8 oz. pkg. cream cheese
1 can Eagle Brand milk
1/2 cup fresh lemon juice
1 tsp. vanilla
Drop or two of yellow food coloring if desired
1 can cherry or blueberry pie filling
Soften cream cheese. Whip until creamy. Add milk, lemon juice and
vanilla. Pour into crust. Chill 2-3 hours. Top with pie filling.
1 8 oz. pkg. cream cheese
1 can Eagle Brand milk
1/2 cup fresh lemon juice
1 tsp. vanilla
Drop or two of yellow food coloring if desired
1 can cherry or blueberry pie filling
Soften cream cheese. Whip until creamy. Add milk, lemon juice and
vanilla. Pour into crust. Chill 2-3 hours. Top with pie filling.
Batter Variations
MEAT BREADING
1 cup flour
1/2 cup cornstarch
2 teaspoons salt
1/2 teaspoon Accent
1 teaspoon baking powder
1 cup water
2 teaspoons oil
Combine all and beat with electric beater until
smooth. Dip meat and deep-fry.
CHICKEN NUGGETS BATTER
1/2 cup flour
3/4 cup cracker crumbs
1/2 teaspoon paprika
2 teaspoons chicken seasoning
Mix together flour, cracker crumbs, paprika and
seasoning. Coat/dredge chicken cubes and deep fry.
BEER BATTER
A favorite batter for fish!
1 cup all-purpose flour
1 cup cornstarch
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons seasoned salt
1 bottle beer (7up as a substitute)
Mix and and let set for around 30 minutes.
Then coat. Fry at 375 to 400 degrees F.
EGG BATTER
2 large eggs
1 tablespoon canola oil
1/2 cup milk
3/4 cup flour
1 teaspoon baking powder
1 teaspoon salt
Mix all together and dip and fry.
*Certain foods like fried pickles need to be dusted with flour to make the breading stick to them
1 cup flour
1/2 cup cornstarch
2 teaspoons salt
1/2 teaspoon Accent
1 teaspoon baking powder
1 cup water
2 teaspoons oil
Combine all and beat with electric beater until
smooth. Dip meat and deep-fry.
CHICKEN NUGGETS BATTER
1/2 cup flour
3/4 cup cracker crumbs
1/2 teaspoon paprika
2 teaspoons chicken seasoning
Mix together flour, cracker crumbs, paprika and
seasoning. Coat/dredge chicken cubes and deep fry.
BEER BATTER
A favorite batter for fish!
1 cup all-purpose flour
1 cup cornstarch
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons seasoned salt
1 bottle beer (7up as a substitute)
Mix and and let set for around 30 minutes.
Then coat. Fry at 375 to 400 degrees F.
EGG BATTER
2 large eggs
1 tablespoon canola oil
1/2 cup milk
3/4 cup flour
1 teaspoon baking powder
1 teaspoon salt
Mix all together and dip and fry.
*Certain foods like fried pickles need to be dusted with flour to make the breading stick to them
Sunday, June 29, 2008
Christine's Chicken Adobo
1 whole chicken (cut into eighths)
1 whole garlic (chopped)
Olive oil or vegetable/corn oil
1 tsp ground, black pepper
4 whole black pepper cloves
3 dried bay leaves
1 cup soy sauce
1 cup vinegar
lemon (optional)
**7up/sprite- (optional) but 1/4 or more to taste
**whole lemon (cut into 4)
Wash your chicken very well. We recommend using the lemon (in ingredients)to rub all over the chicken parts and rub salt into it as well.
Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and sauté until the chicken is beginning to tenderize.
Add ground, black pepper, whole, black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35 mins Or until chicken is done. Add vinegar and soy sauce to taste. Add 7up to taste. For more zing you can add sliced onions, jalapenos, more garlic and/or 2 tsp slices of thinly sliced fresh ginger root.
1 whole garlic (chopped)
Olive oil or vegetable/corn oil
1 tsp ground, black pepper
4 whole black pepper cloves
3 dried bay leaves
1 cup soy sauce
1 cup vinegar
lemon (optional)
**7up/sprite- (optional) but 1/4 or more to taste
**whole lemon (cut into 4)
Wash your chicken very well. We recommend using the lemon (in ingredients)to rub all over the chicken parts and rub salt into it as well.
Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and sauté until the chicken is beginning to tenderize.
Add ground, black pepper, whole, black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35 mins Or until chicken is done. Add vinegar and soy sauce to taste. Add 7up to taste. For more zing you can add sliced onions, jalapenos, more garlic and/or 2 tsp slices of thinly sliced fresh ginger root.
Saturday, June 28, 2008
Cream Pie
Dry-
1 cup sugar
3 heaping Tbsp flour
3 Tbsp unsweetened cocoa (if you want chocolate pie)
Mix above ingredients together
Wet-
1 cup milk
3 eggs seperated
1 tsp vanilla
2 Tbsp butter
Scald milk and egg yolks that have been thouroughly whisked. ADd dry ingredients. Cook on low heat till simmered and cooked Let cool. Put in baked pie shell.
Variations-
Brown sugar for butterscotch pie
bananas for banana cream pie
coconut for coconut cream pie
Merengue-
3 egg whites
1 tsp cream of tartar
1/2 cup sugar
Beat till stiff peaks form. Spread on top of pie filling.
1 cup sugar
3 heaping Tbsp flour
3 Tbsp unsweetened cocoa (if you want chocolate pie)
Mix above ingredients together
Wet-
1 cup milk
3 eggs seperated
1 tsp vanilla
2 Tbsp butter
Scald milk and egg yolks that have been thouroughly whisked. ADd dry ingredients. Cook on low heat till simmered and cooked Let cool. Put in baked pie shell.
Variations-
Brown sugar for butterscotch pie
bananas for banana cream pie
coconut for coconut cream pie
Merengue-
3 egg whites
1 tsp cream of tartar
1/2 cup sugar
Beat till stiff peaks form. Spread on top of pie filling.
Thick Crust Pizza Dough
1 1/2 cup water (105*- 115*)
3 Tbsp veg oil
1 Tbsp sugar
1 tsp salt
2 pkgs dry yeast
4 1/2 cups flour (I use about 3 1/2 cups of this)
Combine warm water and yeast. Wait until bubbly. Add oil, sugar and salt. Add flour a cup at a time mixing after each addition. Turn on floured surfact and knead till smooth and elastic. Shape into ball and place in greased bowl. Turn to grease top. Cover and let rise till doubled free from draft. Punch dough down and divide in half. Lightly grease hands and pat into 2 lightly greased pizza pans. Cover and let rise till doubles
Add desired toppings-
24 ounces Mozzarella Cheese, etc
Bake 450 for 10 minutes.
3 Tbsp veg oil
1 Tbsp sugar
1 tsp salt
2 pkgs dry yeast
4 1/2 cups flour (I use about 3 1/2 cups of this)
Combine warm water and yeast. Wait until bubbly. Add oil, sugar and salt. Add flour a cup at a time mixing after each addition. Turn on floured surfact and knead till smooth and elastic. Shape into ball and place in greased bowl. Turn to grease top. Cover and let rise till doubled free from draft. Punch dough down and divide in half. Lightly grease hands and pat into 2 lightly greased pizza pans. Cover and let rise till doubles
Add desired toppings-
24 ounces Mozzarella Cheese, etc
Bake 450 for 10 minutes.
Mandu
Filling Ingredients-
1 pound ground beef or pork (I prefer pork) (raw)
1 tsp salt
8 minced green onions
2 cups chopped cabbage
1 cup bean sprouts
1 T soy sauce (Korean is best for sure)
1/2 cup tofu, soft Korean is best) tubul- all liquid squeezed out
2 garlic cloves minced
------------------
20 ounce won ton wrapper
egg whites for sealing
------------------
1 T sesame seeds
Combine all filling ingredients. Put 1 tsp (or more) of filling in center of wonton wrapper. Form into a circle Seal with egg white. Pan fry or steam so meat is cooked thoroughly.
1 pound ground beef or pork (I prefer pork) (raw)
1 tsp salt
8 minced green onions
2 cups chopped cabbage
1 cup bean sprouts
1 T soy sauce (Korean is best for sure)
1/2 cup tofu, soft Korean is best) tubul- all liquid squeezed out
2 garlic cloves minced
------------------
20 ounce won ton wrapper
egg whites for sealing
------------------
1 T sesame seeds
Combine all filling ingredients. Put 1 tsp (or more) of filling in center of wonton wrapper. Form into a circle Seal with egg white. Pan fry or steam so meat is cooked thoroughly.
Thursday, June 26, 2008
Chap Chae
Onions- sliced
green onions- cut up one inch thick or however you like
carrotts- sliced up
mushrooms- sliced up
cabbage cut up in bite size pieces
cooked spinach- on bunch- drained and chopped up
minced garlic
pepper/salt
noodles- (sometimes called glass noodles) or sweet potatoe noodles (ê³ êµ¬ë§ˆ) 1/2 pound or so
Boil noodles till done and drain. Meanwhile saute veggies in oil till crisp tender. Mix together veggies and remaining ingredients. Add more soy sauce, sesame oil and pepper to taste.
green onions- cut up one inch thick or however you like
carrotts- sliced up
mushrooms- sliced up
cabbage cut up in bite size pieces
cooked spinach- on bunch- drained and chopped up
minced garlic
pepper/salt
noodles- (sometimes called glass noodles) or sweet potatoe noodles (ê³ êµ¬ë§ˆ) 1/2 pound or so
Boil noodles till done and drain. Meanwhile saute veggies in oil till crisp tender. Mix together veggies and remaining ingredients. Add more soy sauce, sesame oil and pepper to taste.
Bulgogi
1 1/2 pound boneless rib steak
4 tsp sugar
1/4 cup soy sauce
3 garlic cloves- minced
3 green onions- cut up
1/4 tsp pepper- freshly cracked is best
2-3 Tbsp sesame oil
*optional- asian pear, kiwi or fuji apple grated- use juice only. (tenderizes meat)
*optional- 1 Tbsp asian vinegar
It is better to use frozen meat so you can slice it as thinly as possible against the grain. Let meat defrost partially and slice it.
Mix together meat and sugar. (Add fruit juice) Let rest for a short time. Add remaining ingredients and let stand for one hour if you are cooking then or store in ref overnight. Preheat large skillet (korean grill is better) and add the beef slices, a few at a time) and sear them without oil 2-3 minutes or so.
*you can sprinkle sesame seeds on top if you like before serving.
Serve with rice, kimchi, lettuce, samjang etc
4 tsp sugar
1/4 cup soy sauce
3 garlic cloves- minced
3 green onions- cut up
1/4 tsp pepper- freshly cracked is best
2-3 Tbsp sesame oil
*optional- asian pear, kiwi or fuji apple grated- use juice only. (tenderizes meat)
*optional- 1 Tbsp asian vinegar
It is better to use frozen meat so you can slice it as thinly as possible against the grain. Let meat defrost partially and slice it.
Mix together meat and sugar. (Add fruit juice) Let rest for a short time. Add remaining ingredients and let stand for one hour if you are cooking then or store in ref overnight. Preheat large skillet (korean grill is better) and add the beef slices, a few at a time) and sear them without oil 2-3 minutes or so.
*you can sprinkle sesame seeds on top if you like before serving.
Serve with rice, kimchi, lettuce, samjang etc
Swedish Meatballs
Meatballs-
Soak bread in milk till moistened. Add all meatball ingredients and roll into balls. Bake 350* till done. Drain off grease thoroughly. Put meatballs in greased casserole dish.
1 lb. ground beef
2/3 cup milk
1/2 cup bread( I use any bread I have on hand)
1 egg
1 tsp. onion powder
1 tsp. salt
1/4 tsp. nutmeg
Pepper to taste
---------------------
While meatballs are cooking make sauce.Whisk together till mixed together
1 (10 3/4 oz) can condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
Kitchen Bouquet for color ( not neccesary) and cover meatballs with sauce.
Pour sauce over meatballs and bake 350* till meatballs are thoroughly cooked.
Soak bread in milk till moistened. Add all meatball ingredients and roll into balls. Bake 350* till done. Drain off grease thoroughly. Put meatballs in greased casserole dish.
1 lb. ground beef
2/3 cup milk
1/2 cup bread( I use any bread I have on hand)
1 egg
1 tsp. onion powder
1 tsp. salt
1/4 tsp. nutmeg
Pepper to taste
---------------------
While meatballs are cooking make sauce.Whisk together till mixed together
1 (10 3/4 oz) can condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
Kitchen Bouquet for color ( not neccesary) and cover meatballs with sauce.
Pour sauce over meatballs and bake 350* till meatballs are thoroughly cooked.
Quick Meatball Ideas-
Add meatballs to spagetti sauce to meatballs with various Italian Seasonings and serve with Pasta
Use leftover Meatballs and sauce for meatball subs/hoagies. Butter bread and broil in oven till brown. Top with heated sauce and meatballs.
Toss meatballs with Teriyaki sauce/ Sweet and Sour Sauce and serve with rice and vegetables
For swedish meatball style add cream of mushroom soup and bake in oven. Serve with egg noodles and green veggie.
Spray crockpot with non stick spray. Add BBQ sauce, ketchup, seasonings and serve as appetizers.
Meatball Stroganoff. Cook noodle mixes (the side dish mixes made by Lipton and others) on hand. Cook as directed on package and add microwaved meatballs. Toss together.
Haystacks
This microwave candy is made with chow mein noodles and butterscotch chips.. Easy!
You may want to make a double or triple recipe of this yummy dessert because they go fast.
1 Cup butterscotch chips
1/2 Cup peanut butter
1/2 Cup peanuts
2 cups chow mein noodles
Preparation:
Microwave the butterscotch chips and peanut butter for 3-5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper.
Wednesday, June 25, 2008
Hay Hand Rolls
Another great recipe from Debbie.
1 Tbsp sugar
1 pkg yeast
1 cup warm water
1 Tbsp salt
3 cups water
4 cups flour
Combine yeast and 1 cup water. Stir in salt, sugar,3 cups additional water and 4 cups flour. Stir till bubbly. Cover and set aside several hours or overnight)
--------------------
3 eggs beaten
1 cup shortening melted
1 cup sugar
6 cups flour
Add melted shortening, 1 cup sugar, 6 cups flour (approximately) to make soft dough. Knead till smooth and elastic. Let rise till double. Punch down and shape into 30-36 rolls. Place side by side in greased pans. Let rise till double. Bake 375 15-20 minutes. Cover with foil if neccesary to prevent overbrowning while baking. Spread with melted butter on top after baking.
Brown and Serve-
Bake at 275 for 40 minutes and store in freezer
1 Tbsp sugar
1 pkg yeast
1 cup warm water
1 Tbsp salt
3 cups water
4 cups flour
Combine yeast and 1 cup water. Stir in salt, sugar,3 cups additional water and 4 cups flour. Stir till bubbly. Cover and set aside several hours or overnight)
--------------------
3 eggs beaten
1 cup shortening melted
1 cup sugar
6 cups flour
Add melted shortening, 1 cup sugar, 6 cups flour (approximately) to make soft dough. Knead till smooth and elastic. Let rise till double. Punch down and shape into 30-36 rolls. Place side by side in greased pans. Let rise till double. Bake 375 15-20 minutes. Cover with foil if neccesary to prevent overbrowning while baking. Spread with melted butter on top after baking.
Brown and Serve-
Bake at 275 for 40 minutes and store in freezer
Danish Puff Pastry
Crust-
1 cup flour
1 cube butter (1/2 cup)
1-2 tbsp ice water
Cut butter into flour. Sprinkle with water till moistened and you can press into a ball. (same texture as homemade pie crust) Press into two strips or you can form into 8 balls and set on cookie sheet in a circle with space between them. Press down dough so the dough comes together in a circle. Does that make sense??? (it does to me cuz I have seen and made it!)
Filling-
1 cup water
1 cube butter (1/2 cup)
1 cup flour
1 tsp vanilla
3 eggs
almonds
Bring water and butter to a boil. Remove from heat. Mix in flour till mixture forms a ball. Add eggs one at a time and beat till smooth and glossy. Spoon onto crust. Bake 350 till golden brown about 45 minute to an hour till nice and brown on edges *note- I just made this again tonite and 45 minutes is WAY TOO LONG. I baked mine for about 28 minutes and it was still too dark but my oven runs a bit hot. I would watch this to make sure it doesnt overcook the last five minutes or so of cooking
Make a glaze of powdered sugar and milk and drizzle liberally on cooled pastry and sprinkle with almonds. Cover loosely with saran wrap and store room temperature.
Easy No Bake Cheesecake
I used the store bought Graham Cracker Pie crust for this.This recipe is so easy and that is why I like it so much.
1 Pkg. of Cream Cheese (softened)
1/2 cup Sugar (add more to your liking)
1 tsp of Vanilla Extract
couple squirts of lemon juice (add more to your liking)
1 small tub of Cool Whip
1 Graham Cracker pie crust
Mix cream cheese until light and fluffy. Mix in sugar (or if using variation sweetened condensed milk), vanilla, & lemon juice well. Do a taste test and see if you want either more sugar or lemon juice. Fold in cool whip. Add to pie crust and put in freezer to set quickly or put in refrigerator until set.
Variation: Here is another way to make this Cheesecake.
1 pkg cream cheese, softened
1 can eagle brand sweetened condensed milk (smallest can).
1/3 cup lemon juice
1 tsp vanilla
small tub of cool whip
1 Graham Cracker Pie crust.
Topping: any fruit glaze with fruit or plain
Rhubarb Freezer/Refridgerator Jam
3 cups raw rhubarb (I am sure you can substitute strawberries also)
1 1/2 cup water
2 1/2 cups water
3 ounce pkg rasberry or cherry jello
Boil rhubarb in water 2-3 minutes. Add sugar. Heat and boil 2 minutes. Add jello to stir and dissolve. Pour in jello and stir to dissolve. Store in jars in freezer for long term.
1 1/2 cup water
2 1/2 cups water
3 ounce pkg rasberry or cherry jello
Boil rhubarb in water 2-3 minutes. Add sugar. Heat and boil 2 minutes. Add jello to stir and dissolve. Pour in jello and stir to dissolve. Store in jars in freezer for long term.
Homemade Creole Seasoning
Mix together-
2 1/2 Tbsp paprika
2 Tbsp garlic powder
1 Tbsp each of the following-
salt
onion powder
dried whole oregano
dried whole thyme
cayenne pepper
black pepper
Serve in shaker
2 1/2 Tbsp paprika
2 Tbsp garlic powder
1 Tbsp each of the following-
salt
onion powder
dried whole oregano
dried whole thyme
cayenne pepper
black pepper
Serve in shaker
Pretzel Salad
I have always wondered why this is called a salad because it isn't a salad at all. =) Yummy nevertheless!
FIRST LAYER
2 cups coarsely crushed pretzels
3/4 cup melted margarine
3 tablespoons sugar
Preheat oven to 400°. Put first layer in a 9x13x2-inch pan. Bake 8 minutes. Remove to cool.
SECOND LAYER
1 (8oz) pkg cream cheese
1 cup sugar
2 cups whipped topping (small container)
Second Layer - Beat sugar into cheese, stir in whipped topping. Spread over cooled pretzels.
THIRD LAYER
1 lg pkg (6 ounces) strawberry flavored gelatin
2 cups boiling water
1 (10oz) boxes frozen strawberries
Third Layer - Mix gelatin, boiling water and strawberries together and set aside 10 minutes. Pour over cheese mixture; chill thoroughly.
FIRST LAYER
2 cups coarsely crushed pretzels
3/4 cup melted margarine
3 tablespoons sugar
Preheat oven to 400°. Put first layer in a 9x13x2-inch pan. Bake 8 minutes. Remove to cool.
SECOND LAYER
1 (8oz) pkg cream cheese
1 cup sugar
2 cups whipped topping (small container)
Second Layer - Beat sugar into cheese, stir in whipped topping. Spread over cooled pretzels.
THIRD LAYER
1 lg pkg (6 ounces) strawberry flavored gelatin
2 cups boiling water
1 (10oz) boxes frozen strawberries
Third Layer - Mix gelatin, boiling water and strawberries together and set aside 10 minutes. Pour over cheese mixture; chill thoroughly.
Sausage Delight Appetizers
1 pound ground sausage (such as Jimmy Dean)
1 1/2 cup buttermilk baking mix (bisquick)
1 cup grated cheese
Defrost sausage and mix all ingredients in bowl till well incorporated. Roll into balls and bake in foil lined pan at 350 for 40 minutes or till golden.
1 1/2 cup buttermilk baking mix (bisquick)
1 cup grated cheese
Defrost sausage and mix all ingredients in bowl till well incorporated. Roll into balls and bake in foil lined pan at 350 for 40 minutes or till golden.
Mom's Vegetable Beef Noodle Soup
I watched my mom make this and jotted down the ingredients. Sorry it is so vague...
Cut chuck roast in cubes. Season with your choice of seasonings. Fry in a bit of oil till cubes are well browned on all sides. Do not discard all of the pan drippings and crumbs.
Add some onions (green onions if you have it) carrots, celery and add to the pot. Simmer till chuck is tender. Add some spagetti noodles and enough liquid and cook till pasta is done.
Add some salt, pepper and beef bouillion to taste.
Cut chuck roast in cubes. Season with your choice of seasonings. Fry in a bit of oil till cubes are well browned on all sides. Do not discard all of the pan drippings and crumbs.
Add some onions (green onions if you have it) carrots, celery and add to the pot. Simmer till chuck is tender. Add some spagetti noodles and enough liquid and cook till pasta is done.
Add some salt, pepper and beef bouillion to taste.
Saba (Philipine Plantains)
The Philippine plantain is flatter, softer and sweeter then the ones found in Puerto Rico. There are two variations here-
Cut saba in half lengthwise and fry till golden. Add some brown sugar to pan and continue cooking so sugar will carmelize on bananas. Serve warm.
When saba is very ripe you can dip it in brown sugar and roll it up in a lumpia wrapper. Fry till golden brown.
Cut saba in half lengthwise and fry till golden. Add some brown sugar to pan and continue cooking so sugar will carmelize on bananas. Serve warm.
When saba is very ripe you can dip it in brown sugar and roll it up in a lumpia wrapper. Fry till golden brown.
Pam's Pizza Dough
5 cups warm water
3 Tbsp yeast
1/2 cup oil
2 Tbsp salt
5 pounds flour
Combine warm water and yeast to active yeast. Mix in oil, salt and about 3/4 of the flour. Fold remaining flour in by hand.
2 large pizzas- 20-30 minutes at 400*
3 Tbsp yeast
1/2 cup oil
2 Tbsp salt
5 pounds flour
Combine warm water and yeast to active yeast. Mix in oil, salt and about 3/4 of the flour. Fold remaining flour in by hand.
2 large pizzas- 20-30 minutes at 400*
Double Quick Dinner Rolls
2 1/4 cup flour
2 Tbsp sugar
1 tsp salt
1 pkg yeast (1 Tbsp)
1 cup very warm water ( to activate yeast)
2 Tbsp shortening
1 egg
Mix 1 1/4 cup of the flour, the sugar, salt and yeast in large bowl. Add water and mix together so yeast is activated. Add shortening and egg. Stir in remaining flour till smooth. Scrape batter from sides of bowl. Cover and let rise till double in warm place- about 30 minutes. Stir down batter by beating down about 25 strokes. Spoon into 12 greased muffin cups. Let rise till double and dough rounds over tops of cups about 25-30 minutes. Bake in 400* oven 15-20 minutes
2 Tbsp sugar
1 tsp salt
1 pkg yeast (1 Tbsp)
1 cup very warm water ( to activate yeast)
2 Tbsp shortening
1 egg
Mix 1 1/4 cup of the flour, the sugar, salt and yeast in large bowl. Add water and mix together so yeast is activated. Add shortening and egg. Stir in remaining flour till smooth. Scrape batter from sides of bowl. Cover and let rise till double in warm place- about 30 minutes. Stir down batter by beating down about 25 strokes. Spoon into 12 greased muffin cups. Let rise till double and dough rounds over tops of cups about 25-30 minutes. Bake in 400* oven 15-20 minutes
Eggs Strata
12 slices bread, crusts removed
butter
1/2 cup chopped onion
1/2 cup chopped mushrooms
10 strips bacon (or sausage- see below**)
1 cup swiss cheese or cheddar
12 eggs
4 cups milk
more grated cheese for top
Butter both sides of bread and place 6 pieces on bottom of greased 9by13 pan. Saute onions and mushrooms and set aside. Cook bacon till crisp and crumble. Sprinkle half of onion/mushrooms and bacon on top of bread. Sprinkle with half of cheese. Repeat layer. Cover and refrigerate overnight. Next morning bake covered at 350 for 30 minutes covered and 30 minutes uncovered. (I cant remember how long I baked this but it seems far too long as the eggs will become dry)
**I substituted one pound of cooked Jimmy Dean sausage for the bacon.
butter
1/2 cup chopped onion
1/2 cup chopped mushrooms
10 strips bacon (or sausage- see below**)
1 cup swiss cheese or cheddar
12 eggs
4 cups milk
more grated cheese for top
Butter both sides of bread and place 6 pieces on bottom of greased 9by13 pan. Saute onions and mushrooms and set aside. Cook bacon till crisp and crumble. Sprinkle half of onion/mushrooms and bacon on top of bread. Sprinkle with half of cheese. Repeat layer. Cover and refrigerate overnight. Next morning bake covered at 350 for 30 minutes covered and 30 minutes uncovered. (I cant remember how long I baked this but it seems far too long as the eggs will become dry)
**I substituted one pound of cooked Jimmy Dean sausage for the bacon.
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