Viewing echoes's Garden Diary: Recipes entrees and sides
Sunday, November 19, 2017
German Pancakesfrom Osterizer cookbook
1 T sugar
1/2 t salt
Heat oven to 400F. Butter well two 9 in cake pans.
Sunday, May 17, 2015Artichoke and olive pasta salad
Cracker Barrel's Hashbrowns Casserole [[email protected]]
Cheesy Broccoli Tart //easyhomemeals.com/recipe/cheesy-broccoli-tart/detail
BREAKFAST NESTS //myfridgefood.com/recipes/breakfast/breakfast-nests
Thursday, April 30, 2015
8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled
Add the potatoes to a saucepan.
Add water to cover.
Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.
Place drained potatoes into a greased 13x9 inch baking dish.
In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes.
Sprinkle crumbled bacon and the remaining cheese over the top.
Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.
Tuesday, March 24, 2015
Lombardy ChickenLombardy Chicken
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.
Tuesday, February 10, 2015
Mongolian BeefServes: 4
Cooking Time: 4 hours on low
Chuck beef 650g
1/4 cup (30g) cornflour
2 tsp (40ml) peanut oil
1 onion thinly sliced
1 tbsp minced garlic
3 spring onion, sliced diagonally into 1cm pieces
1/4 cup (65ml) soy sauce
1/4 cup (65ml) water
1/4 cup (40g) brown sugar
1/2 tsp minced fresh ginger root
1/4 cup (65ml) hoisin sauce
A dash of sesame seed oil
Place chuck steak and cornflour in a re sealable plastic bag. Shake the bag to evenly coat the chuck steak with cornflour. Allow steak to rest for 10min.
Heat oil in frying pan over medium-high heat. Cook steak until evenly browned, 2-4 minutes. Place onion, garlic, chuck steak, spring onion in slow cooker. Mix soy sauce, brown sugar, water, brown sugar, ginger, hoisin sauce and sesame seed oil, pour over veg and beef. Cook on low setting for about 3.5 to 4 hours.
Serve with stir-fried vegetable and steamed rice.
Tuesday, February 3, 2015
baked salmonTOTAL TIME: Prep/Total Time: 30 min. MAKES: 6 servings
1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste
Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.
Friday, January 23, 2015
Dry rub for ribscajun spice
steak spice (didn't have much) this has salt
1/3~ c brown sugar
Sunday, January 18, 2015
LOADED CAULIFLOWERLOADED CAULIFLOWER
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (optional)
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms(optional) and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
Monday, February 17, 2014
Felicity Cloake's perfect chicken pieThe perfect chicken pie
1 small chicken, about 1.4kg, or 550g cooked chicken meat (in which case you'll need 500ml gravy and to start at step 2, missing out step 5, or 500ml stock, starting at step 2)
1 large carrot, washed and quartered but not peeled
1 onion, quartered but not peeled
2 sticks of celery, quartered
1 bay leaf
A few black peppercorns
Bunch of tarragon
Slug of madeira or sweetish sherry
100g bacon chunks or lardons, chopped into cubes
2 leeks, roughly chopped
200ml single cream
Zest of 1 lemon
For the pastry (or use 500g puff pastry)
225g plain flour
225g very cold butter
100ml iced water
1 egg, beaten with a little milk or water
1. Put the chicken, if poaching, in a large pan with the carrot, onion, celery, bay leaf, peppercorns and a few sprigs of tarragon. Cover with cold water, bring to the boil, then skim any scum off the surface. Turn down the heat and simmer gently for about 45 minutes, until the chicken is cooked through.
2. Meanwhile, start the pastry. Sift the flour and a generous pinch of salt on to a cold surface. Cut the butter into 1cm cubes and stir it in, then gently squidge the two together, so the flour combines with the lumps of butter – the aim is not to mix it completely, so it turns into crumbs, but to have small lumps of butter coated with flour. Like the name, it should look quite rough, even unfinished.
3. Sprinkle a little of the water over the top and stir it in. Add enough water to bring it into a dough (unless your kitchen is very dry, you probably won't need it all), without overworking the mixture, then cover with clingfilm and refrigerate for 20 minutes.
4. Lightly flour a work surface and shape the dough into a rectangle. Roll it out until three times its original length. Fold the top third back into the centre, then bring the bottom third up to meet it, so your dough has three layers. Give the dough a quarter turn and roll out again until three times the length, fold again as before, and chill it for 20 minutes.
5. Remove the bird from the pan and set aside. Turn the heat up and reduce the stock by about three quarters to about 500ml – this should take about 20 minutes. Add a good slug of madeira or sherry, and season to taste. Once the chicken is cool enough, strip off the meat.
6. Preheat the oven to 180C/350F/gas mark four. Melt the butter in a large frying pan over a medium heat and add the lardons. Cook until golden, then scoop out of the pan and set aside. Add the leeks to the pan and fry for about seven minutes until silky, then turn the heat up and, once the pan is hot, add the stock to the pan; it should sizzle. Allow to bubble for a minute or so, then stir in the cream, lemon zest and the leaves of the remaining tarragon, roughly chopped, plus the bacon. Season to taste, then stir in the chicken.
7. Pour the chicken and sauce into a large pie dish and allow to cool. Roll out the pastry on a lightly floured surface to about 5mm thick. Brush the rim of the pie dish with egg wash, then place the pastry on top, pressing down to seal. Crimp the edges if you like, then cut a small hole in the top and brush the whole lot with egg wash.
8. Bake for about 30-40 minutes until the pastry is risen and golden, and allow to cool slightly before serving.
Saturday, November 9, 2013
Thursday, July 4, 2013
deepsouth ribsFall Off the Bone Oven Ribs
Fall off the bone ribs, now that's what I'm talkin' about y'all! This beautiful weather the past few weeks has had me in the mood to get a garden going for sure, but it's also had me in the mood for barbecue! I have literally been craving it for weeks now.
While I admire folks who have the tenacity and dedication to wood smoke meat, it's not for me. Heck I barely grill as it is, and I used to struggle with trying to get the perfect rib on the grill until a friend suggested to forget about all that and just do them in the oven! Her version is delicious and you can find it right here. It's completely different than this one and can be finished on the grill. But the revelation that you just do not have to do ribs on the grill to get good ribs just totally liberated me! Though I do them on the grill on occasion, this method here gives a great rib using the oven.
If you want a bit of smokey flavor, just before you put on the rub, take a teaspoon of liquid smoke and mix it with a tablespoon of water. Brush that on both sides of the ribs, then apply the dry rub.
Now first - I get questions about the differences between baby back ribs and spareribs (not that I'm any kind of a rib expert or anything...)
Spareribs are from the belly area of the hog. They are generally large and fairly meaty, but they do contain more fat, and consequently, more flavor than baby back ribs do. These are often referred to as St. Louis style ribs.
Baby back ribs or pork loin back ribs are from the loin area of the hog. They are much leaner and the most tender of the ribs. They are also the most expensive.
And that's pretty much all I have to say about that (because, that's all I know about it!).
These ribs go low and slow in the oven, so once you get them going, you can pretty much go about your business around the house (or the yard) and just come back in 2 hours to put some sauce on them, wrap 'em up and let 'em go for another 2 hours. Sure beats worrying over the grill if you ask me. And you don't have to keep stoking the coals or worry over whether you have enough propane.
Now, I'll be honest. These ribs are difficult to just pick up and eat off the bone, because well, they are so tender the bone just falls away. But nobody says that you still can't go on ahead and use your fingers to eat 'em. Least not around these parts they don't! I say dig in, get messy, and lick those fingers because I'm tellin' ya, the rub is delicious, but if you like a sweet and spicy sauce like we do in South Mississippi, you're definitely gonna love these with my homemade sauce too.
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
Recipe: Fall Off the Bone Oven Baked Pork Spareribs with Homemade Sweet & Spicy Barbecue Sauce
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 4 hours | Yield: About 4 servings per rack
1 rack of pork spareribs or baby back ribs
Commercial or homemade barbecue sauce
1 teaspoon garlic salt
1 teaspoon cumin
20 turns of the pepper grinder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon oregano
1/4 teaspoon of white pepper
1/4 cup of brown sugar
Preheat oven to 250 degrees F. Ribs will cook for a total time of 4 hours.
Combine all of the dry rub ingredients in a small bowl. Prepare the rack by removing the membrane from the back of the ribs and cutting away that extra little flap of tough meat across the top - just discard that or save for another use. Line a baking pan with aluminum foil. On the bottom side of the ribs, sprinkle on a generous amount of the dry rub and rub it in. Set the ribs on the baking pan with the seasoned side down, and apply the remaining dry rub on the top side. Roast uncovered at 250 degrees F for 2 hours.
After the ribs have cooked for 2 hours, remove them and pour some of the sauce over the top of the ribs. Using a brush, gently spread the sauce all over the ribs. Cover the entire pan tightly with aluminum foil and return to the oven, baking for an additional 2 hours, or until the meat begins to pull away from the bone. If you like, unwrap, brush with a bit of sauce and finish under the broiler for a minute or so.
When ready to serve, brush a little extra sauce on each serving but definitely serve with a side of sauce for dipping. Don't forget some pasta salad, or maybe potato salad and what else but baked beans? Maybe some corn on the cob with compound butter would be nice too!
Cook's Notes: Depending on what kind of sauce you use, if you want a bit more of smokey flavor to the ribs, just before you put on the rub, take a teaspoon of liquid smoke and mix it with a tablespoon of water. Brush that on both sides of the ribs, then apply the dry rub. Not sure what to do with leftovers? Build a BBQ Sundae!
Time Saving Tip: Since these take some time to cook, I have a fantastic tip from Teresa T. that she was happy to let me pass on. She cooks 3 or 4 racks at a time, taking them through the first 2 hour phase of cooking. She keeps 1 rack going for supper, but allows the other 3 to cool, and then wraps them in a double layer of heavy duty foil, and freezes them. When she is ready for another rack she defrosts it, then continues the remaining 2 hours in the oven. Brilliant and what a great timesaver!
Friday, June 14, 2013This Ain't your Mama's Cookin
Saturday, June 1, 2013
ZucchiniSlice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.
Saturday, February 23, 2013
Italian American Meatloaf - Polpettone2 cups cubes of country bread with crust
1 cup milk
2 medium carrots, cut into chunks
1 medium onion, cut into chunks
2 medium stalks celery, cut into chunks
1½ pounds ground beef
1½ pounds ground pork
1 bunch scallions, trimmed and chopped
1 cup grated Grana Padano or Parmigiano-Reggiano
1 cup marinara sauce or pureed canned tomatoes, (see online recipe)
½ cup chopped fresh Italian parsley
2 teaspoons kosher salt
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
Preheat the oven to 375 degrees F.
Put the bread cubes in a medium bowl, and pour the milk over them. Let the bread soak until it is soft. Meanwhile, combine the carrots, celery, and onion in a food processor, and pulse to make a fine- textured paste or pestata.
When the bread is soft, squeeze out the excess milk and put the bread in a large mixing bowl. Mix the pestata, ground meats, scallions, grated cheese, marinara sauce, parsley, salt, and oregano with the bread, using your hands to distribute all of the ingredients evenly. Oil a 10- by- 15- inch Pyrex or ceramic baking dish with the olive oil. Form the meat mixture into a loaf in the oiled pan.
Place in the oven, and bake until browned and cooked through (the center of the meatloaf should read 165 degrees F on an instant- read thermometer), about 1 hour and 15 minutes. Let cool for 10 minutes before slicing.
Friday, June 3, 2011
BAKED CHICKEN AND RICE
1 Box Uncle Bens long grain and wild rice (4 servings)
2 Tbsp butter
4 chicken breast halves ( I use 8 chicken thighs)
¼ pkg onion soup mix
1 cup sliced mushrooms
½ cup sweet pepper (any color!) ( cut in ½ inch cubes or strips)
1 10 oz can cream of mushroom soup
1 soup can of water
Place rice in 9x13 pan stir together, dot with butter.
Arrange chicken on top, sprinkle with soup mix
Arrange mushrooms and sweet pepper on top.
Option: add sliced onions on top of pepper and mushrooms
Blend soup and water, heat and pour over all
Seal pan with foil, bake at 350.for 50 mins, remove foil and bake uncovered another 10 mins.
Wednesday, May 5, 2010
Nalysnyky (Ukrainian crepes)Nalysnyky (Ukrainian crepes)
4 large eggs
250 ml (1 cup) whole milk
90 ml (6 tbsp) cold water
250 ml (1 cup) all-purpose flour
2 ml (1/2 tsp) salt
500 ml (2 cups) cottage cheese
2 large egg yolks
30 ml (2 tbsp) whipping cream
1 ml (1/4 tsp) salt
5 ml (1 tsp) chopped fresh dill weed or 2 ml (1/2 tsp) dried dill weed
30 ml (1/8 cup) butter (for frying)
60 ml (1/4 cup) butter (for dotting)
Crepes: In a bowl, using a hand-held electric mixer, beat eggs until light and fluffy. Add milk, water, flour and salt and beat until all ingredients are incorporated and batter is smooth.
Heat a 15 cm (6-inch) frying pan on medium heat. Butter the pan lightly and pour about 60 ml (1/4 cup) of batter into the pan, swirling the pan until the batter spreads evenly in the pan. Cook crepes on medium heat for about 1 minute or until lightly browned. Cook on one side only, do not turn over. Continue to cook the crepes, buttering the pan each time. Place the cooked crepes on a platter and keep warm in the oven at 120 C (250 F).
Cheese filling: Place the cottage cheese in a cheese cloth and squeeze out as much moisture as possible. Transfer the cheese to a mixing bowl. Add egg yolks, cream, salt, and dill weed and mix to blend well.
Remove warmed crepes from the oven and increase oven temperature to 175 C (350 F). Place one crepe with the brown side down on a smooth surface. Spoon a heaping 15 ml (tbsp) of cheese filling near one edge of the crepe. Start rolling the crepe over the filling, tuck in each side to prevent the filling from falling out, and continue to roll. Continue to fill and roll the remaining crepes. Place the finished nalysnyky into a lightly buttered oven-proof casserole dish. Dot with butter. Bake in preheated 175 C (350 F) oven for 20 minutes. Serve hot with melted butter or a dollop of sour cream.
Taste Tester Notes: These rich and delicious crepes were a childhood favourite and are still a special treat today. An easy way to butter the pan between crepes is to wrap the butter in a small piece of cloth and rub inside the pan. Cooking the crepes on one side only helps keep them tender; they will be golden brown on the bottom and firm to the touch on top. I did not place the crepes in the oven to keep warm after making, but kept them stacked on a platter. I made the filling ahead of time, and then filled the crepes right after cooking them. I used creamed cottage cheese, squeezed in the cheese cloth, and I used extra fresh dill, to my taste. You can add chopped green onions to your taste if desired. Place the rolled crepes seam side down in the pan. If you like, you can pour some cream (half and half or whipping cream, depending on how rich you want them) into the bottom of the pan before placing the crepes in it, or drizzle cream over them before baking. Covering the dish while baking will keep the crepes from drying out. You can uncover for the last few minutes if you would like them to brown more. If baking without cream, these can also be served with a cream sauce or you can drizzle warmed whipping cream over them before serving if you choose. This made 12 crepes. Cut the filled crepes in half for serving if desired.
Tuesday, December 22, 2009
Yellow pea soup2 C dried whole yellow peas (split is fine too or a combination of both)
2 qts cold water
2 onions, chopped
2 stalks celery, chopped
1 carrot, chopped
1 cooked ham bone or 3 or 4 slices salt pork
1 or 2 bay leaves
pinch of thyme (optional)
Place peas in a soup pot, cover with cold water and soak overnight. Next morning, add the chopped vegetables, ham bone and bay leaf. Bring to a boil, then lower heat and simmer gently for 3 or 4 hours. Stir occasionally and add water as necessary to keep it the right consistency. Romove ham bone and add seasoning. Amount of salt will depend on how salty the ham was. Serves 6-8.
If soup is to be served at once, it will need no binding. If to be chilled and served later, add 2 or three tablespoons each, well-creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.
With a large ham bone, I have doubled the other ingredients for a larger pot of soup.
Sunday, December 20, 2009
Rice sausageRecipe for Hurka
8 cups rice cooked only until about ½ done
3 large onions, chopped and sautéed
6 garlic cloves chopped (add to onions when almost done)
1/4 cup or more marjoram (will lose flavor if frozen so we always put
ground pepper to taste (if you like it spicy put in more)
salt to taste
1 large pork shoulder or two halves (leave fat on so sausage isn’t
dry skin, is good too)
cook pork in water with onions, garlic, salt and pepper until well
we used to make it with pigs head and pork liver but these are hard
to come by
grind using large blade in meat grinder
broth ( Boil down broth pork is cooked in and add some to mixture
Can add white wine also
Ingredients can be increased or decreased according to taste
Mix all together keep tasting and adding seasoning until you like it.
Use sausage maker, you will need good casings
Roll in circle as big as you wish
Bake in oven in cast iron pan flip when bottom gets nice and brown.
Best when nice and crisp.
My sister and I just got together and made a big batch of this
Hungarian comfort food.
Sunday, December 20, 2009
rice sausageHURKA SAUSAGE
5 pounds of ground pork
1 pound pork liver - ground
Put meats into a large pot, cover with water, bring to boil and add:
4 chopped onions, stir often
4 cups instant rice (the author did not say if the rice should be precooked, or not)
Salt and pepper to taste.
Cook for 1 hour. Skim fat off, add seasoning.
For seasoning add (to your own taste):
fresh garlic, allspice, sage and margorium (marjoram); keep smelling and tasting until flavor is right.
Pour into several large flat pans, let harden in the refrigerator. (Or can be pushed into casings like sausage.) Cut into squares (enough for a serving for your family) and freeze separately.
Let thaw, fry in frying pan or bake in oven. Serve with eggs or Haluski's Kapusta
Note: Most fresh garlic sausages are pretty hefty in aroma, it would be wise to double wrap the sausage before freezing, to prevent odor from leaching into other foods.
Saturday, December 5, 2009
Mo joesLike Shakey's mojo potatoes
6 large Idaho baking potatoes
500 ml (2 cups) all-purpose flour
2 ml (1/2 tsp) cayenne
10 ml (2 tsp) thyme
Salt and pepper
About 125 ml (1/2 cup) milk
Vegetable oil (for frying)
Bake potatoes at 220 C (425 F) for about 1 hour and 15 minutes. Let cool. Cut each potato into 1/4-inch rounds.
Heat oil to 190 C (375 F).
Stir together the flour, cayenne, thyme, salt and pepper to taste. Dip each wedge into the milk and then dredge thoroughly in the seasoned flour mixture. Deep fry wedges without overcrowding for about 90 seconds until crisp and golden. Drain on paper towels and serve.
Taste Tester Notes: These mojo potatoes are good, and you can adjust the seasoning to your liking. Try deep frying a sample one to taste before making all of them. I initially found the seasoning a bit too plain for my taste, so then doubled the cayenne and added about 5 ml (1 tsp) of garlic powder to the coating mixture, and used a generous teaspoon of salt and a generous grinding of fresh pepper.
Wednesday, November 11, 2009
DG Cookbook[[email protected]]
Friday, September 25, 2009
Roasted Peppers with Caramelized Garlicfrom Darius [[email protected]]
4 med. Red and yellow bell peppers, any combo
2 Tbs. EVOO
18 garlic cloves, peeled and thickly sliced
4-1/2 Tbs. Balsamic Vinegar
2 sprigs fresh thyme
¼ cup coarsely chopped flat-leafed Italian parsley
Freshly ground black pepper
Roast the peppers over a direct flame (or close under a broiler) until charred all over, about 5 minutes. Put in a paper bag to steam for 10 minutes, then use a sharp knife to scrape the skin and remove core, seeds and ribs. Cut lengthwise into 1 inch strips.
In a small skillet, combine EVOO and garlic. Cover and cook over very low heat until garlic is tender, about 7 minutes. Remove cover, increase heat to moderate, and cook until garlic is lightly browned. Stir in the vinegar, and strip in the thyme leaves. Simmer for 1 minute.
Arrange peppers in a fan (or criss-cross) on a platter or individual salad plates. Spoon the caramelized garlic and sauce over the peppers. Sprinkle the parsley and lots of freshly ground black pepper on top. Serve at room temperature.
(This salad will keep for 3 days refrigerated.)
For a light lunch, add 1-1/2 ounces of thinly sliced fresh mozzarella.
Tuesday, September 15, 2009
Favourite recipes florida forum[[email protected]]
Saturday, May 16, 2009[[email protected]]
Sunday, September 7, 2008
Old fashined chicken with noodlesTo make the broth:
A chicken-(size depending on the number of invited)
-2 Onions or to taste
-Salt to taste
- Boil it for about 45 minutes or until chicken is cooked. For the quantity of water is really an eye
- Remove the chicken and déssosé
- Put chicken in the refrigerator or later pending
For the pasta:
- Cool 1 cup 1 / 2 chicken broth for 3-4 people (use broth for greater quantity)
- Exit 2 eggs in advance so that it is at room temperature to avoid making mottons
- When everything is ready, combine the broth with the two eggs in a bowl. Papa recommends adding a little more salt because it will be diluted in pasta
- Add flour and mix. Repeat until dough is a consistency similar to the basic pizza.
- Roll the dough with a thickness of about 1 / 4 inch on a surface sprinkled with flour. The flour will help thicken the sauce.
- Cut the dough into small square or rectangle or other forms of your choice
- Replace the broth on the fire until it boiled. Add small square a few at a time while stirring to prevent ca glue in the bottom of the pot. It is very important to stir often to prevent pasta from sticking.
- Pasta takes about 15 minutes to cook depending on the thickness. Just try to make sure if it's cooked at worst
- Add salt and pepper to taste and do not forget to put mcx chicken déssosés
- If the broth is too thick, add the flour directly into the pot.
- Once everything is cooked, let stand for about 10-15 minutes. The pasta will swell and take further taste of the sauce.
Tuesday, April 1, 2008
Farmer Sausage Soup2 chopped onions
1 T butter
2 ten inch links of farmer sausage, slices and quartered
4 carrots cubed
½ head of cabbage, shredded
2 pints of canned tomatoes, crushed
2 cups chicken or beef broth (or both)
3 potatoes, cubed
1 ½ t Kirkland Organic No-salt Seasoning
Sweat chopped onions in butter in soup pot. Add sausage pieces and brown slightly. Add other ingredients except potatoes. Add enough water to cover. Simmer til it's almost soup and add potatoes. Simmer til cooked through.
Tuesday, January 15, 2008
Chicken & RiceChicken & Rice
Boneless/skinless chicken breasts (whatever # you can or wish to fit into the 9x13 cake pan)
1 can cream of mushroom soup
1 (soup can) of water
1 cup white rice
1 envelope of dry onion soup mix
Lightly brown chicken breasts first
Pour 1 cup of rice into bottom of 9x13 cake pan
Mix soup, can of water and onion soup mix and pour over rice
(I usually stir it after pouring it over the rice, as I'd often end up with 'pockets' of rice not thoroughly cooked)
Place chicken breasts on top of rice, and lightly season with salt/pepper (a little paprika is good) cover pan tightly with foil, place in oven preheated to 375 degrees - bake one hour. Or 1-1/2 hours @ 350 degrees.
Tuesday, December 18, 2007
Scalloped CabbageScalloped Cabbage
1 large cabbage, shredded
salt, pepper to taste
2 tbsp butter
2 tbsp flour
1 cup milk( I prefer evaporated)
3/4 cup shredded cheddar cheese, more if you like
3-4 tbsp finely crushed ritz type cracker
Cook cabbage with salt in 2 cups water for about 8 minutes or so.Drain and place cabbage in a 2 qt baking dish.
Melt butter in saucepan and whisk in flour. Slowly whisk in milk until smooth.. Remove from heat and whisk in cheese until melted..Pour over the cabbage evenly and top with the crushed crackers... Bake 350 degrees for about 30 minutes or until bubbly..
Tuesday, December 18, 2007
braised cabbageI love cabbage... Shredded, saute in olive oil, salt, pepper a diced diced onion, a small tart apple and just before eating throw in a handful of good crisp bacon..Also here is a good one.
Tuesday, December 18, 2007
Skillet Cabbage RecipeSkillet Cabbage Recipe
2 Tbsp butter
4 cups shredded cabbage
1 green pepper, cut into thin strips
2 Tbsp water
1/2 tsp salt
1/4 tsp pepper
3 ounces cream cheese, cubed
Coat cabbage and pepper with melted butter in skillet. Add water, salt and pepper. Simmer, covered, until cabbage is tender, about 8 minutes. Stir in cream cheese until melted.
Yield: 4 to 6 servings
Our family loves Cabbage and Kielbase, which is just a head of cabbage coarsely shredded in a pot, a bit of water, and two packages of Kielbase on cut up on top. The fat from the sausage drips down onto the cabbage so you don't really need anything else (except for salt and pepper). I serve it with vinegar and it's great!
Friday, December 14, 2007
Rolled up PancakesJune Meyer's Authentic Hungarian
Heavenly thin and silky crepes spread with strawberry jam, rolled up and dusted with powdered sugar. Oh how we loved to hear that we were going to have Hungarian Tomato Soup! That meant Palacsinta with strawberry Jam for dessert. We always ate the two dishes together.
Regards, June Meyer.
* 4 whole eggs
* 2 cups milk
* 2 tsp. sugar
* 2 cups sifted flour
Mix flour, salt and sugar.
Combine well beaten eggs and milk.
Add egg and milk gradually to flour mixture, beating to a thin smooth batter.
Let batter sit for 1/2 hour. This gets rid of the raw flour taste.
Spoon 3 Tbls. on hot buttered skillet. Will be very thin. Tilt skillet quickly in a circular motion to distribute batter over skillet. Brown lightly on both sides.
Continue this until batter is used up. As each crepe is done, spread with strawberry jam, roll up lightly and sprinkle with powdered sugar. These can be made ahead of time and reheated in a slow oven for a few minutes. You can also serve crepes with a dollop of sour cream.
Serves 4 to 6.
Thursday, December 13, 2007
Supper PancakesTAKEN FROM CHATELAINE PRESENTS 363 HOME TESTED RECIPES
(a book so old the paper is crumbling!)
SUPPER PANCAKES - as submitted by Mrs. J.W. Leslie, Ottawa, Ont.
4 to 6 eggs
2 tbs. gran. sugar
pinch of salt
1 cup flour
1 cup milk
1 tbs. shortening
Beat eggs until foamy. Add sugar, salt, flour and milk.
Continue to beat until smooth.
Have about 1 tbs. shortening hot in a 7" frying pan.
Pour in enough batteer to thinly cover the bottom of the pan.
(The thinner the pancake the tastier.)
Bake until brown on one side, then turn over.
When done, spread with raspberry or other tart jam and roll up tightly.
Melt fresh shortening in pan for each pancake until batter is used.
Tuesday, December 4, 2007
Oven Baked Pork Ribsline a large baking dish with enough tin foil so you can pull it over the spare ribs once you are ready to cook them,
sprinkle spareribs with garlic powder and then pour honey and your favorite bbq sauce all over it then take a spoon and spread it all over the meat. repeat on the other side.
place ribs in baking dish and cover tightly with the foil. preheat over to 350 degrees and place dish in middle of oven for one hour then remove the foil covering the meat and baste it with the juices in the foil. cook another 1/2 hour until the meat starts to fall off the bone when you touch it with a fork. its not the dry chinese recipe but its really good. enjoy. - from HERBIE43
sprinkle salt and pepper on the ribs
place them on a large sheet of aluminum foil
in a bowl combine, bbq sauce (any kind), brown sugar, honey,
and wine (any kind)
mix all together then pour half over ribs. turn ribs and pour remaining mixture on top of ribs.
fold aluminum foil over ribs. seal it real good.
place in a pan and cook at 325 degrees for about 2 hours.
you won't believe the results. - another from HERBIE43
Oven baked chinese Spareribs
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons honey
3 tablespoons hoisin sauce
1 tablespoon sherry wine
1 tablespoon ketchup
1 clove garlic, chopped fine
1 tablespoon sugar
2 lbs spareribs, cut in half lengthwise and riblets cut apart
1. Combine all ingredients except meat and pour into a heavy-duty plastic reclosable bag.
2. Add spareribs.
3. Marinate overnight, turning several times.
4. Line a shallow pan with aluminum foil.
5. Preheat oven to 350ºF.
6. Roast spareribs 45 minutes.
7. Turn heat to 325ºF.
8. Roast 15 minutes longer.
9. When shrinkage occurs, ribs are done.
Serves 4 - from MaVieRose
About 6 lbs. pork spareribs
1 cup Ketchup
1/2 cup light molasses
1/2 cup prepared mustard
2 T. cider vinegar
2 T. Worcestershire sauce
2 t. chili powder
1 t. salt
1/2 t. pepper
1 small, minced green onion
Place the ribs in Dutch oven or saucepan, cover with water and heat until boiling.
Reduce the heat, cover and simmer for 45 min. or until fork-tender.
Mix ketchup and remaining ingredients in a bowl.
Transfer the ribs to a broiling pan and rack.
Broil 6 inches from flame for 20 minutes, turning occasionally, until the ribs are browned.
Brush on sauce for last 10 minutes of broiling.
Serves about 6 people
(Instead of broiling the ribs, they may be baked in the sauce for 1 hour in 360 deg. oven)
Easy and quick version
3 lbs. spare ribs
1/4 cup vinegar
1/2 cup Heinz 57 steak sauce
1 1/2 t. salt
2 t. prepared mustard
Place the ribs in shallow pan.
Combine vinegar, steak sauce, salt and mustard.
Pour 1/2 the liquid over the ribs and bake for 30 minutes in 350 deg. oven.
Turn and baste with remaining liquid.
Bake until tender; about 1 hour.
If pan dries out, add water as needed.
- from CoCo
When you thaw your ribs - look at the inside part (that is when it was still on the hog), take a sharp knife and pierce the membrane that covers the rack. Take it off; usually comes off by ripping it - kinda' like old contact paper on kitchen shelves :) That's first in my book!
I never par-boil them - it's just personal preference. Then, put a rub on them of well...we just mix up salt, pepper, cayenne pepper, garlic powder, dry basil or oregano or any dried spice you really like, some brown sugar and put them in the frig for a few hours or overnight.
Fire up the grill (or oven), to a low heat of 250 - 275 and cook them for 2-4 hours depending on the size and how many racks. Then, if on a grill, take them off and wrap immediately in foil and let them rest for 30 minutes. If you do them in the oven, cover with foil and let rest for 30 minutes.
Serve with your favorite sauce and napkins :) - from Dea
Rib or Bbq chicken sauce
Found this recipe in 1976, in the old National Observer, a Dow-Jones newspaper that went out of business long ago. (No, not the Inquirer!!) But inquiring minds also wanted this recipe. This was said to be similar to the sauce used by Brennans which is/was a well known rib joint in Kansas City.
2 cloves of garlic, crushed
1 medium onion, minced ( I throw both in the food processor, for a smooth sauce)
1 1/2 tsp. dry mustard
1 TBSP prepared horseradish
1 1/2 C. water
1/4 C. vinegar ( any kind)
1/4 C. sugar (I've used jam in a pinch)
2 tsp. salt
1 TBSP lemon juice
1/4 C. butter (no substitutes)
1 C. Catsup
3 TBSP Worchestershire Sauce
Red chili pepper flakes to your taste. (I start with a half tsp. and check it as it simmers)
Simmer over low heat, stirring occasionally, for at least 45 minutes to an hour, until sauce thickens . Spoon over ribs for the last few minutes of oven baking. For grilled ribs, put it on after they are off the fire, as it is kind of messy and you really don't want to have to clean this off your grill.
This is great for ribs, but I've used it for chicken, and leftover pork roast, and a few other things. There's not usually any left over. Serve with plenty of napkins. Goes great over baked potatoes or rice, too.
I start my ribs on the stove top, and let them simmer or braise over a small amount of water and a couple of garlic cloves, to render most of the fat off them. Then I put them in a slow oven, 250* for about two hours, or until tender. Then I raise the temp to 400*, and leave them in long enough to brown and get a little crispy on the outside. - from Meezersfive
Tuesday, December 4, 2007
The Ultimate RibsBRINE AND RIBS
2 cups warm water
2 cups lager beer
1/2 cup (packed) golden brown sugar
3 tablespoons coarse kosher salt
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 jumbo-size (2 1/2-gallon) resealable plastic bag
2 racks baby back pork ribs (about 4 pounds)
1/4 cup (packed) golden brown sugar
1 tablespoon dried summer savory
1 tablespoon granulated garlic
1 tablespoon sweet paprika
1/8 teaspoon ground cloves
1 cup yellow (ballpark) mustard
Disposable 11 3/4x8 1/2x1 1/4-inch
aluminum baking pan
2 cups wood chips (alder,apple, hickory, or
cherry), soaked in water 1 hour
1/4 cup (packed) golden brown sugar
1 teaspoon cayenne pepper
1 teaspoon dry mustard
key west barbecue sauce (see recipe)
FOR BRINE: Stir first 7 ingredients in bowl until sugar and salt dissolve.
Pour brine into plastic bag. Add ribs. Seal bag and chill overnight,
FOR FIRST RUB: Mix first 5 ingredients in small bowl to blend. Remove ribs from brine; pat dry. Coat ribs with yellow mustard. Sprinkle brown sugar mixture over and let stand at room temperature for 1 hour.
Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill).
Add enough water to pan to reach depth of 1 inch.
Preheat barbecue (medium-low heat). If using charcoal grill, light
briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light burners on left and right, leaving center burners off. If using 2-burner gas grill, light burners on side opposite disposable pan.
Drain chips; place on half of 12x12-inch sheet foil. Fold foil over chips; crimp edges to seal. Poke sevral holes in top of packet. Place packet on coals or gas flame.Brush grill rack with oil. Replace grill rack.
Place ribs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bones by 1/4 inch, turning and rotating ribs every 1/2 hour, about 1 1/2 hours.
FOR SECOND RUB: MIx first 3 ingredients in small bowl to blend. Place 18x30-inch sheet heavy-duty foil on work surface; top with second sheet, creating double layer. Transfer ribs, meat side up, to foil. Sprinkle top of ribs with second rub. Tent ribs with another sheet heavy-duty foil; crimp edges to seal.
Return ribs to grill. Cover grill; cook 15 minutes. Remove top layer of foil. Close barbecue; cook until sugar carmelizes, about 15 minutes longer. Cut slabs between bones; serve with sauce.
Source: "BON APPÉTIT, THE BARBECUE ISSUE, July 2004, pages 94-95"
and here is the recipe for the sauce(Posted by Deanna):
From Mark Miller's "The Great Chile Book"
This is the MOST EXCELLENT barbecue sauce I've ever tasted. I'm providing not only the recipe here, but also the narrative from page 144 of "The Great Chile Book." ENJOY!
Smoked Chile Barbecue Sauce
"Most spicy barbecue sauces are made with cayenne or other hot chiles, which provide heat but neither roundness nor an interesting complexity. This recipe contains a wonderfully satisfying combination of flavors, highlighted by the chipotle chiles which lend an essential smoky quality to the sauce. This is a good all-round, all-purpose barbecue sauce that is hot, deep, spicy, and a little sweet. When you use this sauce do not cook over a high fire, as the sauce will caramelize and brown. Instead, marinate the food in the sauce first, then grill it slowly, finishing it over a higher heat. Brush on more sauce to serve."
Yield: 3 to 4 cups
1 cup rice vinegar
1 cup cider vinegar
2 tsp. ground cloves
1 tsp. ground allspice
2 Tbl. ground coriander
1 med. onion, diced
1 head roasted garlic, peeled and choped
1/4 cup olive oil
1 cup brown sugar
1/4 cup molasses
1 cup chipotle chiles in adobo sauce, pureed
1 1/2 bottles tomato ketchup
1 Tbl. Worcestershire sauce
salt to taste
Mix together the vinegars and spices in a saucepan, and over medium heat reduce by half. In a large pan, saute onion and garlic lightly in the olive oil until soft. Add the brown sugar and stir in the molasses. Reduce slightly, and then add the vinegar mixture, chipotles, ketchup, and Worcestershire sauce. Cook slowly over low heat for about 1 hour. Season with salt to taste. Strain through a medium sieve, pressing out the juices of the onion and garlic.
NOTE (from Deanna): The recipe does NOT say what size bottle of ketchup to use!
NOTE FROM LISA: I used 3 cups (thank you Sneezles) of ketchup. It was perfect!
Friday, September 14, 2007
Green tomato chutneyBBC Food
Green tomato chutney
by Keith Floyd
from Floyd on Britain and Ireland
Makes approx. 4 jars
Preparation time less than 30 mins Email this recipe
Cooking time 30 mins to 1 hour
15g/½oz root ginger
2kg/4lb green tomatoes, chopped
500g/1lb apples, peeled, cored and chopped
250g/8oz raisins, chopped
625g/1¼lb shallots, chopped
2 tsp salt
500g/1lb brown sugar
570ml/1 pint malt vinegar
1. Bruise the ginger and tie in a muslin bag with the chillies.
2. Place all the other ingredients in a preserving pan and suspend the muslin bag among them.
3. Bring to the boil, stirring until the sugar has dissolved, and simmer until the desired consistency is reached.
4. Remove the muslin bag. Pour into warmed sterilised jars, cover and label.
Friday, September 14, 2007
Green Tomato and Apple Chutney RecipeFrom The Encyclopedia of Herbs, Spices & Flavorings by Elizabeth Lambert Ortiz, for About.com
2. > Condiment Recipes
Home Cooking Ads
Mexican Food Recipes Easy Dinner Recipes Cookies Recipe Simple Recipes Recipe Albums
The tart flavor of green tomatoes mixes with apples and spices makes an intriguing chutney.
Prep Time: 20 minutes
Cook Time: 45 minutes
* 2 pounds (1 kg) green tomatoes, chopped
* 2 pounds (1 kg) tart apples, peeled and chopped
* 1/2 pound (250 g) onions, chopped
* 1 pound (500 g) raisins
* 3-3/4 cups (750 g) light brown sugar
* 2 teaspoons ground ginger
* 2 teaspoons black peppercorns, crushed
* 2 teaspoons quatre-épices (four spices)
* 2 Tablespoons coarse salt
* 2 garlic cloves
* 3 cups (700 ml) wine vinegar
Combine green tomatoes, apples, onions, raisins, brown sugar, ginger, peppercorns, quatre-épices, salt, and garlic in a stainless-steel saucepan. Add 6 Tablespoons of the vinegar and cook over low heat, adding the remaining vinegar gradually as the mixture boils.
Stir as the mixture thickens about 45 minutes.
When thick, transfer chutney to sterilized jars. Seal when cool. Store in a cool, dark place.
Yield: About 8 pounds
Recipe Source: The Encyclopedia of Herbs, Spices & Flavorings by Elizabeth Lambert Ortiz (Dorling Kindersley, Inc.)
Monday, August 13, 2007
TOMATO PIE1 BAKED 8 or 9 inch PIE CRUST: enough for one crust and then a little more. :) (I use 1 1/4 c. all purpose flour, 1 stick cold butter, a pinch of salt, up to 1/4 c. ice water. Cut flour, butter, and salt with a pastry blender until mealy. With a mixer, add 1 tablespoon at a time of ice water until it cleans side of bowl, usually end up using only 3 tbsp. Shape into ball, wrap in plastic wrap, store in refrigerator at least 1/2 hour.) Roll out on floured countertop to desired size, cut edges how you like. Bake at 375 for approx 10 minutes.
5 or 6 medium tomatoes, peeled and sliced about 1/4 inch thick.
2 to 3 tablespoons fresh chopped basil (genovese is the best)
salt, pepper, garlic pepper to taste (about 1/8 tsp each)
1 1/4 c. cheddar cheese (sometimes I use a mixture of cheddar, colby, and monterey jack)
3/4 c. mayonnaise (I only use Hellmann's)
Layer 1/2 of the tomatoes in baked pie shell. Sprinkle 1/2 basil, salt, pepper, garlic powder on top.
Mix cheese and mayonnaise together and spread over tomato layers, right to inside edge of crust.
Bake at 350 for 30 minutes or until topping is golden brown.
A few hints I should have posted with the original posting.....make sure you drain your sliced tomatoes or your crust will get soggy after baking pie. Because I sell a lot of pies, I use aluminum disposable pie pans. I have found that if I poke several tiny holes in the bottom of the pie plate, the crust will not bubble too bad. :)
Sunday, July 15, 2007
Chicken BreastsCheesy Sour Cream Herb Chicken
2 1/4 C dry herb stuffing mix
1C shredded parmesan cheese
3/4 stick butter, melted
4 boneless, skinless chicken breasts
preheat oven to 350 degrees. In a bowl combine stuffing, chesse & butter. Stir well to combine and moisten, breaking up any large pieces of stuffing mix. Transfer to a plate or pie pan.
Spread breasts with sour cream and coat with stuffing mix, pressing well to adhere.
Place on lightly oiled, foiled lined 13x9" baking sheet. Put extra stuffing mixture on top of chicken.
Bake for approx 40-50 min until coating is crisp and chicken is cooked through.
Sunday, July 15, 2007
Frenched chicken breastsFlatten the chicken breasts till thin, about 1/4 inch. Dredge in flour that you have mixed with grated lemon rind and seasonings( salt, pepper, bay seasoning if you like it, paprika, and chopped flat leaf Italian parsley) After you dredge the chicken, pound a little to get it into the chicken (gently) Cook quickly in a little butter and olive oil, and while it cooks squeeze lemon juice over it.
Friday, May 11, 2007
German Potato Saladyes, I do have my mother's, and her mother''s always annoys me when some one makes a German potatoe salad with mayo, hundreds of years ago that item did not exist, also remember I will be 80 years old this year. so this goes back much longer then my age, lol
Please use small red potatoes, my mother always used fingerlings but they are difficult to find here do NOT use bakers, the will turn to mush
5 lbs small red potatoes, boil
1 small red onion, sliced very fine then cut into smaller pieces
1 cup white vinegar, or apple vinegar
1/3 cup water
1 TBS sugar, sometimes I use honey
2 tsp salt
1 tsp pepper
2 tsp dried dill, if you have fresh even better just use double after chopping
Whisk above till sugar is disolved, taste it first, you may want to add some more of the above ingredients before finishing the salad.
Add onions into prepared still warm potatoes, then dressing, stir gently, keep in fridge if you do not use it the same day, give it a couple of stirs every so often. We like it still warm.
Hope you will try it, there is nothing wrong with other potatoe salad , just should not be called German nor Austrian
just hope I made myself clear, had to write it from memory since I do not have one, just came down verbally from generation to generation
Friday, May 11, 2007
Potato salad (amarantha00)8 cups cubed cooked red potatoes (with skins)
3/4 cup chopped red onion
8 large hard boiled eggs, sliced
4 tsp. mustard (either golden or the standard yellow is good - I used the standard yellow at the party)
1 can or less (to taste) medium or large black olives, drained
1-1/2 cups chopped celery
2/3 cup mayonnaise
2/3 cup miracle whip
3 tsp. salt
regular pepper and coarse black pepper to taste
After cooking and lightly cooling potatoes, combine potatoes, celery, onion and hard-boiled eggs in serving bowl. In a separate bowl, combine mayonnaise, miracle whip, mustard, salt and peppers. Add to potato mixture and stir gently. Top with additional eggs, salt, pepper and paprika to taste. Allow to cool for at least several hours - overnight is better. (NOTE: I've always attributed the "different" taste of this salad to using the combination of mayonnaise and miracle whip...)
Tuesday, February 6, 2007
Pulled porkCAROLINA PULLED-PORK SANDWICHES
In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.
click photo to enlarge
For dry rub
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil
8 pounds (about) 100% natural lump charcoal or charcoal briquettes
6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
12 soft hamburger buns with seeds, split
Carolina Red Barbecue Sauce
Make dry rub:
Mix first 5 ingredients in small bowl to blend.
Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
Mix first 6 ingredients in medium bowl. Cover and refrigerate.
Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.
Wednesday, January 31, 2007
Brussels SproutsGinger Brussels Sprouts
Serves 4 as a side dish.
2 pounds Brussels sprouts (or 2 tub containers)
1 carrot, finely julienned into 2-inch-long strips
1/2 teaspoon freshly grated ginger
1 tablespoon butter
Salt and pepper to taste
1. Prepare large pot of salted boiling water and a large bowl of ice water.
2. Soak the sprouts in water for a few minutes. Then rinse under cold running water. Do not scrub sprouts.
3. Using a sharp knife, cut the base of each sprout and remove with your fingers the outermost 2-3 layers of leaves. Cut off more of the base and remove another 2-3 layers of leaves. Discard the remainder of the sprout. You will end up with a medium-sized bowl full of cupped leaves.
4. Drop the leaves into the boiling water for 30 seconds. Stir.
5. Remove leaves from pot and place them in the ice water for 30 seconds. Drain the leaves and pat them dry with paper towels.
6. Heat a large skillet on medium heat with the butter. Add julienned carrots, stirring frequently. Add sprout leaves and fresh ginger and saute for 2-3 more minutes. The leaves should retain their shape but be fully cooked.
7. Salt and pepper to taste.
Roasted Brussels Sprouts
Serves 4 as a side dish.
2 pounds Brussels sprouts (or 2 prepackaged tubs)
2 cloves garlic
3 tablespoons olive oil
1/4 cup chicken stock
Salt and pepper
1. Preheat oven to 425 degrees.
2. Soak the sprouts in water for a few minutes. Then rinse under cold running water. Do not scrub sprouts. Trim the stems and cut sprouts in half lengthwise.
3. Toss sprouts with olive oil, salt, pepper and crushed garlic. Place contents in an 11-inch-by-7-inch or 9-inch-by-9-inch baking dish.
4. Roast for 15 minutes. Add stock. Turn sprouts with spatula and scrape any bits stuck to the bottom of the dish.
5. Roast another 5 minutes or until the edges are slightly browned and the leaves are tender.
Sunday, January 14, 2007
Red Beans and RiceRed Beans and Rice
Adapted from the Leon Soniat's La Bouche Creole
BTW: Most Louisiana Folk use Camellia Red Beans if you can get them. Has a picture of a Camellia on the front. If you can't get them red kidney beans or any other red bean will do. Actually the recipe would work with black turtle beans as well, though they only do it that way in the Carribean.
Red Beans and Rice
Serving Size : 4
Categories : American Beans /Legumes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried red beans
2 quarts water
1 meaty ham bone or thickly sliced raw ham
1 pound sausage, hot
2 cups onions -- chopped
1 bunch green onions -- chopped
1 bell pepper -- chopped
2 stalks celery -- chopped
4 bay leaves
1 pinch thyme
Tabasco sauce ( to taste)
salt and pepper to taste
Rinse the red beans and pick out any bad ones. Cover with water and soak overnight. Rinse and set on medium heat. Add the ham bone and sausage. As this cooks, add the onions, bell pepper, celery, shallots, and seasonings. Lower the heat to a simmer after the beans come to a boil; simmer for several hours.
If you like your beans creamy, use a wooden spoon to mash a quantity of beans on the side of the pot. This will produce a creamy smoothness characteristic of Creole red beans. After about 4 hours they will be ready to serve over rice.
- - - - - - - - - - - - - - - - - -
This is a wonderful recipe. At 7,300 ft, where I live, I found the soak was necessary. At lower altitudes it is unnecessary. I never mash the beans and the sauce was very thick.
pajaritomt [[email protected]]
Sunday, January 14, 2007
Salmon QuicheSalmon Quiche
1 T margarine or butter
1/2 c thinly sliced green onions
1/2 c half-and-half or milk
3/4 t salt
1/4 t paprika
1/8 t pepper
15 1/2 oz can salmon, drained bones removed, flaked, reserving liquid
6 oz (1 1/2 c( shredded Swiss cheese
Prepare pastry for filled one-crust 9 inch pie, or use frozen 9 inch
Heat over to 375F. In small skillet, melt butter, saute onions until crisp-tender. In large bowl stir in all other ingredients, except the cheese, be sure to including the salmon liquid and slightly cooled onions.
Sprinkle cheese on bottom of pastry-lined pan, pour salmon mixture over the cheese. Bake at 375 F for 45-50 minutes or until knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Sunday, January 14, 2007
Quiche - Julia Child's Easy and Delicious QuicheQuiche - Julia Child's Easy and Delicious Quiche
Quiche is an easy dish for luncheons, suppers, or appetizers. Its savory filling of cheese and onions, or spinach, or lobster or etc., is held together by a custard--liquid and eggs which slowly coagulate in the oven.
All-purpose custard. Whatever the filling, the custard mixture remains the same, and as you can't be exact about total amounts since pie shells vary in depth, you can at least calculate the custard by egg:
Whisk 1 "large" egg in a measuring cup. Blend in liquid (usually milk) to reach the 1/2 c. mark.
For example, whisk 3 eggs into 4-c. measure and stir in enough milk to reach the 1 1/2-c. mark. Whisk in a little salt to taste, freshly ground white pepper plus perhaps a speck of nutmeg, or drops of hot-pepper sauce. This is usually the amount you'll need for an 8- to 9-inch shell, be sure to pre-cook the pie shell.
Sunday, December 24, 2006
Watergate Salad1 (1 lb.) can crushed pineapple combine with
1 pkg. pistachio instant pudding.
Mix until it thickens.
Add 1 cup miniature marshmallows.
2 C thawed Cool Whip.
1/2 cup chopped pecans.
Sunday, December 24, 2006
Watergate Saladfrom the Jello cookbook
1 package (4-serving size) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 ounces) crushed pineapple in juice, undrained
1 cup miniature marshmallows
1/2 cup chopped walnuts nuts
2 cups thawed Cool Whip Topping
Stir the pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish as desired.
Makes 8 servings
Saturday, December 23, 2006
recipes from Greece and Turkey by PebbleHere are the two recipes:
fresh green beans in olive oil
1 lb green beans (I use frozen or canned)
3-4 ripe tomatoes chopped (or 1 large can canned tomatoes)
1-2 onions chopped
1 tablespoon tomatoe paste
salt/pepper to taste
pour enough olive oil in a pot to cover the bottom quite liberally (about maybe 1/3 of a cup) (remember this is a good oil) sautee the onions till limp. add the tomatoes (reserve the liquid till later) and sautee them for 3-4 minutes. add the paste and stir around, then add the green beans, and the reserved tomatoe juice, cover with water. bring to a boil and then reduce to a medium - low heat
add salt and pepper, and cook about an hour stirring every so often. then you put it in a glass dish and bring to room temperature and then refrigerate it. It is quite good on hot days. but of course you can eat it hot too, the olive oil brigade is not gong around checking how people are eating the oil....
the meat version:
1 lb ground beef
1 lb green beans (frzn or cnd ok)
3-4 tomatoes or 1 large can tomatoes
2 tablespoons tomatoe paste
salt and pepper to taste
brown the ground beef, drain off excess fat, add the onions, stir around till limp,add the tomatoes reserving liquid if using canned - stir around for a bit, add the tomatoe paste, stir around till all juices are red and meat mixture has completely changed color, then add the beans, the reserved tomatoe juice and cover with water, bring to a boil, then reduce heat to med-low and cook an hour or so stirring every so often. at some point, dont forget the salt and pepper.
I serve both dishes with tomatoe rice
1 cup rice
2 cups water
2 tablespoons tomatoe paste
1/2 c butter
salt to taste
melt butter, sautee tomatoe paste till the butter liquid has turned red, put rice in pot and stir till they have completely changed color.
add the water and salt - stir well, bring to a boil - cover
and set timer for 20 minutes.
do not open lid during the 20 minutes.
when done fluff rice with a fork.
in the summer, I use fresh tomatoes grated, and reduce the amount of water I use.
the basic formula for perfect rice is 2 c liquid to 1 cup rice. so, if I obtain 3/4 c tomatoe juice from the tomatoes, then i only add 1 and 1/4 cup water to the rice.
I also add onions to the rice sometimes with the tomatoes
anyway, I hope you can make sense of this recipe
afiyet olsun (as they say in the old country) bon apetit
Saturday, November 25, 2006
Turkey - brinedGood Eats Roast Turkey Recipe courtesy Alton Brown
Show: Good Eats
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Saturday, November 25, 2006
Sweet Corn Bread Pudding RecipeSweet Corn Bread Pudding Recipe courtesy Alton Brown
Show: Good Eats
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread
Heat oven to 350 degrees F.
Sweat onions with butter and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
Sunday, November 19, 2006
JIFFY CORN PUDDING1 can whole kernel corn, drained
1 can cream corn
1 stick butter
1 (8 oz.) pkg. sour cream
1 box Jiffy corn bread mix
Melt butter in dish. Put in corn and cream. Mix together well. Sprinkle corn bread mix over corn and stir all together. Bake 45 minutes at 350 degrees.
Saturday, November 18, 2006
Corn casseroleCorn Casserole Recipe courtesy Paula Deen
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Thursday, November 16, 2006Alfredo Sauce and Penne
Fiesolana Sauce is a smooth, creamy, cream sauce, and will work well over pasta or stuffed pasta, especially tortellini with a meat filling. If you modify the recipe slightly, you instead obtain an Alfredo sauce. To begin, the Fiesolana sauce, which will serve 4:
A 1-pound (500 g) package of Penne
2 ounces (50 g) Prosciutto Toscano
1 tablespoon flour
2 tablespoons unsalted butter
1 cup (250 ml) milk
1/3 cup (80 ml) cream
Salt and pepper to taste (this will depend on how seasoned the prosciutto is)
Grated cheese to taste
Make a béchamel sauce by melting a tablespoon of butter and carefully stirring in the flour to keep lumps from forming. Cook until the mixture is a pale brown, then add the milk, a few drops at a time, stirring all the while. Continue cooking over a low flame till the sauce thickens somewhat, and then stir in the cream, heat through, and set aside. Meanwhile, set the pasta to cook in salted water. Shred the prosciutto and lightly sauté it in a large skillet with the remaining butter. Add the béchamel sauce and the peas to the prosciutto and keep the sauce warm. When the pasta is just shy of being cooked, drain it, turn the flame under the sauce to high, and finish cooking the pasta by tossing it in the sauce. Serve with grated cheese to taste.
A Note: If you omit the prosciutto, you will obtain a smooth creamy sauce that closely resembles an Alfredo sauce, though it's not quite as rich. Making a true Alfredo Sauce is actually easier. You will need:
1/2 cup (100 g) unsalted butter
1 cup (250 ml) heavy cream
1 cup freshly grated Parmigiano
Salt and pepper to taste
Begin by setting pasta water to boil. Salt it, and add 1pound of pasta. While the pasta is cooking, melt the butter over a gentle flame in a large skillet; do not let it froth or brown. When the pasta reaches the el dente stage drain it and turn it into the skillet. Add the cream and the cheese, season to taste, stir gently to coat the strands, and serve.
Saturday, October 28, 2006
Fettucini AlfredoFamilies "secret" Fettucini Alfredo recipe
1.As many noodles as you think you will need. If you use a whole box then make sure you double the alfredo sauce!
2.1 whole onion chopped
3.1 whole head of garlic "trust me!"
4.1 TBLS of italian seasoning
5.1 Jar of creamy alfredo sauce. "Cheaper than all the creams and stuff to make your own.. and you really cant taste the difference trust me I have done both ways"
6.Salt and Pepper to taste
8.1 tsp of oregano
9.2 TBLSP Olive oil "extra virgin" If you have ever tasted olive oil strait from italy.. you will NEVER buy store stuff again!! It doesnt even taste the same or smell the same! Its worth it to look online how to get a-hold of it!!
10.Things that you love like mushrooms,chicken,meat,clams,spinache... good lord I have added about everything and it turns out awesome!
Ok first off.. Boil some water for your noodles while you chop up the onions and garlic.
In a big skillit put the olive oil,onions,garlic and salt/pepper in and fry until transparent then turn off. "You can add your special stuff if that needs to cook as well at that point"
Only cook the noodles till they bend.. dont cook them like you normally do!
Add them all together with the rest of the ingrediants in the large skillit. And simmer until the noodles look done stirring quite often. If things get a little too thick dont be afraid to add some milk here and there!
Right at the end when things look good add the two eggs and let them get into the mix and solidfy
Cover until the rest of what your preparing is done then serve with a yummy red wine!!
I hope you all try this and let me know if you like.!!
Sunday, October 22, 2006
Meatloaffrom Michael Bonacini, in the CityLine magazine.
1 tsp olive oil
1 small spanish onion, chopped
2 cloves garlic, finel chopped or pressed
1 tsp dried oregano
2 slices white bread
1/2 C milk or beef broth
2 large eggs, lightly beaten
2 lbs. lean ground beef
3 Tbsp Dijon mustard
1 tsp black pepper
1/2 tsp salt
3/4 C ketchup or barbecue sauce
1/2 C fresh parsley, chopped
1. Preheat oven to 350 degrees. Lightly grease an 8 x 4 inch loaf pan.
2. Heat a medium-sized skillet over medium heat; add the oil. When the oil is hot, add the onion and cook for about 3-5 minutes, or until golden. Reduce heat to low, add the garlic and oregano, and cook for an additional 3 minutes. Place in a large mixing bowl and set aside to cool.
3. In the meantime, soak the bread in the liquid until moist. Squeeze excess liquid out of the bread. Add the bread to the cooled onion mixture.
4. Add the eggs and remaining ingredients to the ground beef and mix, by hand, until everything is thoroughly incorporated. Place the mixture in a loaf pan.
5. Bake for approximately 1 hour and 15 minutes.
* You may wish to substitute beef with ground turkey or chicken, but ad in an extra egg to the mixture for moistness.
I leave out or greatly reduce the amount of oregano in the recipe, as I don't always want the Italian flavour in a meatloaf.
Sunday, October 22, 2006
Sticky Mushroom & Onion Gravyfrom Michael Bonacini, in the CityLine magazine
1 C button mushrooms, sliced
1 1/2 medium cooking onions, sliced
1 1/2 C beef broth
pinch of fresh thyme
1/4 tsp garlic, minced
splash balsamic vinegar
1/4 tsp honey
1 Tbsp butter
1/4 C red wine
salt and pepper to taste
1. Sweat the onions, herbs, and garlic in a large saute pan with a little olive oil over low heat for 10-12 minutes or until onions are slightly brown in colour.
2. Add the mushrooms and cook for an additional 5-7 minutes.
3. Add red wine and balsamic vinegar and reduce by half.
4. Add the beef broth, and continue to simmer for 10 minutes, seasining with salt and pepper and adding a touch of honey to sweeten.
* This gravy is best made the day before as the flavours seem to improve. It is great served with liver, grilled steak, and of course meat loaf, and will keep well in the refrigerator for 3-4 days.
Monday, October 16, 2006
Sour Cherry recipes from Canada GardensEasy Recipe for Chinese Hot Cherry Sauce
1 1/2 cup pitted sour cherries
1 cup (250 mL) President's Choice or other brand Hot Red Pepper jelly
1 3/4 cups condensed milk (unsweetened)
1/3 cup sugar
1/4 cup vinegar
3 big garlic cloves, very finely chopped
1 small "thumb" fresh ginger, peeled and very finely chopped
Slowly bring to a boil, and simmer (gentle boiling) over medium heat for 20-25 minutes. Refrigerate. Best served with egg rolls, or tempura fried chicken.
"Not Quite a Recipe" for Sour Cherry Pie Filling
Cherries (no more than 3 cups)
Sugar, about half the amount of sugar as you have cherries
Corn starch (much better than flour), about one quarter the amount of corn starch as you have cherries
Sour cherries give off considerable amounts of water when cooked and contain little pectin, so it is quite challenging to make a cherry pie with the proper consistency, while avoiding a soggy bottom crust. For these reasons, I prefer to make my pie filling in advance, adjusting the degree of sweetness and the texture of the filling to taste before committing it to a pie. Put all the ingredients in a pot, and gently bring to a boil. Mix constantly to prevent the bottom of the pot from burning. Still stirring, boil gently for 4-5 minutes, until the cornstarch is no longer grainy (taste to check) and becomes gelatinous (the cherries will be swimming in a translucent matrix). Refrigerate before using in pie making or to garnish cheesecakes. Once the filling is completely cooled, check that the texture is as you like it. You can reheat with a bit more water to thin or a bit more corn starch to thicken. If the filling is opaque and grainy (the corn starch is undercooked), boil gently a little longer for use as an unbaked cheesecake garnish. This is not necessary for use in pies, as the mixture will be baking for nearly an hour.
Monday, October 2, 2006
Bluekat76's Roasted tomato sauce recipeHere is a recipe I made MANY times last year and froze plenty. I used it as is or added cream and parm to make a pink sauce. It is amazingly sweet because of the carmelization of the veggies. The food mill step is really worth it IMO. Try it once - you will never look back! I use a 9x13 pan or bigger. I have been known to alter this with Basil:)
Roasted Tomato Sauce
4 lbs tomatoes - stem and quarter
1 lg Red onion (or 2-3 small) yellow whatever you have
2 Jalepeno peppers - seeds removed (I usually leave one with seeds)
16 cloves of garlic
1/4 C Extra Virgin Olive oil
1 Tbs dry oregano
Roast @ 450F for 1.5 hours or longer until juices are getting thick and tomatoes are charring -you will know! Let cool and run through a food mill. Taste and season with salt and pepper
Edited to change baking time