1 bag frozen peas
1 (5 ounce) can evaporated milk (not sweetened condensed milk)
1/2 teaspoon Garlic powder ( I use more, but just do it to taste)
1/2 teaspoon Onion Powder, or very finely minced onion (about 1/2 of a small onion)
Salt
Pepper
Sliced American Cheese
In water, according to package directions, cook peas till done, but not too done... they will cook more later
Drain off almost all the water, saving about 1/4 to 1/2 cup to create a base for your sauce... you can drain completely if you want, since you are adding the evaporated milk, but I like to use some water to soften the taste.
Add all the other ingredients, except the cheese, using only enough milk to come about halfway up to the top of the peas. Add cheese, one slice at a time, till you get it just a little thinner than you think it should be. Put the peas into a shallow casserole dish and top with a couple more slices of cheese and either place in warm oven and allow cheese to melt onto peas, just barely... serve while warm
Thursday, October 14, 2010
Old Timey Tater Pancakes
Most cooks my mother's age or older save everything, from every meal. I have learned to do just the same thing.If you make mashed potatoes and have some left over, don't throw them out. I am not a potato cake fan, but my husband can eat tons of these things... try them... you have nothing to lose, except some leftovers..
Leftover mashed potatoes, seasoned to your family's liking
1 Egg, beaten
Flour, about a Tablespoon for every two cups of potatoes should do
1/2 cup oil
Mix all the ingredients, shape into balls and put into oil... flatten with a spatula, to the thickness of a pancake and fry till just lightly browned... serve with any meat dish.
Leftover mashed potatoes, seasoned to your family's liking
1 Egg, beaten
Flour, about a Tablespoon for every two cups of potatoes should do
1/2 cup oil
Mix all the ingredients, shape into balls and put into oil... flatten with a spatula, to the thickness of a pancake and fry till just lightly browned... serve with any meat dish.
Beef Stew
Cubed Stew meat
1/2 cup flour
dash salt
Potatoes, largely cubed
Carrots, thick slices or frozen baby carrots, thawed
Three ribs of celery, sliced (I usually pull the "string" off before chopping)
Pearl onions, or a large onion, with end cut off and cut into 4 to 6 sections
1 Package Beef Stew seasoning
Water
Cut beef stew into bite sized pieces, if desired. Sometimes, the pieces are a little large...dredge in flour to which the salt has been added.
Lightly brown the meat quickly in a little vegetable oil or evoo. The idea is NOT to cook this to completion, but to get it browned. The flour will cook off and thicken the soup as the stew cooks...
Put meat, potatoes and other vegetables into crock pot or stock pot... if using crock pot, just cover with water and add stew seasoning, cook all day or overnight on low...
If cooking in stock pot, use 1 cup water to mix Beef Stew seasoning packet and pour over the ingredients in the pot... barely cover this with water, and cook over low heat, until thickened, and vegetables are completely cooked... add salt if necessary... great over rice or served with cornbread or dinner rolls...
If you have leftovers, you can add some leftover veggies ( I save everything for a soup or stew as I cook all week) and make a soup to give you leftovers without it tasting like leftovers... just add some beef broth to "stock it up" for flavoring...
1/2 cup flour
dash salt
Potatoes, largely cubed
Carrots, thick slices or frozen baby carrots, thawed
Three ribs of celery, sliced (I usually pull the "string" off before chopping)
Pearl onions, or a large onion, with end cut off and cut into 4 to 6 sections
1 Package Beef Stew seasoning
Water
Cut beef stew into bite sized pieces, if desired. Sometimes, the pieces are a little large...dredge in flour to which the salt has been added.
Lightly brown the meat quickly in a little vegetable oil or evoo. The idea is NOT to cook this to completion, but to get it browned. The flour will cook off and thicken the soup as the stew cooks...
Put meat, potatoes and other vegetables into crock pot or stock pot... if using crock pot, just cover with water and add stew seasoning, cook all day or overnight on low...
If cooking in stock pot, use 1 cup water to mix Beef Stew seasoning packet and pour over the ingredients in the pot... barely cover this with water, and cook over low heat, until thickened, and vegetables are completely cooked... add salt if necessary... great over rice or served with cornbread or dinner rolls...
If you have leftovers, you can add some leftover veggies ( I save everything for a soup or stew as I cook all week) and make a soup to give you leftovers without it tasting like leftovers... just add some beef broth to "stock it up" for flavoring...
White Beans and Ham
Now, these I can eat, more easily than pintos for some reason... I like this served with coleslaw and hushpuppies, more than cornbread, but can't tell you why... most people like cornbread with beans, but I like a slightly sweet hushpuppy, cooked with onion inside... it's a matter of taste...
1lb. Great Northern Beans, sorted and rinsed
6-8 pieces bacon
1 Ham bone or smoked ham hocks (2 per pound dry beans)
Follow package directions for soaking, to reduce cooking time.
Softly fry the bacon in a large, heavy dutch oven, leaving the grease in the bottom of the pan... Do Not make the bacon crisp, leave it barely cooked.Add water and ham hocks, bring to a soft boil and boil for about ten minutes.
Add beans and 6-8 cups water per pound of beans.
Bring to a boil and cook for about an hourt to 90 minutes, until soft. Salt and pepper to taste... I use white pepper..
If you have a ham bone, use it, too, just remove it before serving.
These can be cooked in a crock pot, just like pinto beans. The soup or broth on these will be thick when cooked completely... if the beans are soft and the broth is too thin, mash a few of the beans and stir... works every time...
1lb. Great Northern Beans, sorted and rinsed
6-8 pieces bacon
1 Ham bone or smoked ham hocks (2 per pound dry beans)
Follow package directions for soaking, to reduce cooking time.
Softly fry the bacon in a large, heavy dutch oven, leaving the grease in the bottom of the pan... Do Not make the bacon crisp, leave it barely cooked.Add water and ham hocks, bring to a soft boil and boil for about ten minutes.
Add beans and 6-8 cups water per pound of beans.
Bring to a boil and cook for about an hourt to 90 minutes, until soft. Salt and pepper to taste... I use white pepper..
If you have a ham bone, use it, too, just remove it before serving.
These can be cooked in a crock pot, just like pinto beans. The soup or broth on these will be thick when cooked completely... if the beans are soft and the broth is too thin, mash a few of the beans and stir... works every time...
Pinto Beans
When I first got married, I didnt eat beans at all, and I am still not a big fan, but my husband loves these. He thinks this is fancy dining... serve with a slice of onion and cornbread muffins, cole slaw and fried potatoes for a true country fare!
1 lb Dried Pinto Beans, sorted to remove cull beans and rocks
1 Ham Hock (yes, they do sell these at WalMart)
Ham pieces (these can be purchased, or saved from a ham steak you may have had for breakfast, ect)
2Tablespoons Bacon Grease
Follow directions on bag for soaking the beans. I use the method where you bring them to a boil quickly, then let them sit several hours or overnight... this lessens cooking time, and some swear this is the only way to avoid "gas" from beans
Put ham hock into bottom of the pan, after draining beans into a collander. Put beans on top, cover with water, and bring to a boil. Lower heat to medium low and add ham pieces and bacon grease. Cover and simmer over low heat for about an hour. Test beans for doneness... they should be tender. If not, cook another 15 minutes and check again. Only when beans are done should you add salt, as salt toughens the beans, if added too early...
Crock pot method..
Soak beans as above... transfer all the ingredients to crock pot and cook on low. As much as I don't like beans, the smell of them cooking is just wonderful to come home to after working, especially on a rainy, cold day!
To serve, I dice an onion or green onion, including the green stems, and I like to add a diced roma tomato and finely diced jalapeno on top, but for true southern beans, the onion is enough...
1 lb Dried Pinto Beans, sorted to remove cull beans and rocks
1 Ham Hock (yes, they do sell these at WalMart)
Ham pieces (these can be purchased, or saved from a ham steak you may have had for breakfast, ect)
2Tablespoons Bacon Grease
Follow directions on bag for soaking the beans. I use the method where you bring them to a boil quickly, then let them sit several hours or overnight... this lessens cooking time, and some swear this is the only way to avoid "gas" from beans
Put ham hock into bottom of the pan, after draining beans into a collander. Put beans on top, cover with water, and bring to a boil. Lower heat to medium low and add ham pieces and bacon grease. Cover and simmer over low heat for about an hour. Test beans for doneness... they should be tender. If not, cook another 15 minutes and check again. Only when beans are done should you add salt, as salt toughens the beans, if added too early...
Crock pot method..
Soak beans as above... transfer all the ingredients to crock pot and cook on low. As much as I don't like beans, the smell of them cooking is just wonderful to come home to after working, especially on a rainy, cold day!
To serve, I dice an onion or green onion, including the green stems, and I like to add a diced roma tomato and finely diced jalapeno on top, but for true southern beans, the onion is enough...
Cubed Steak and Gravy
You can buy tenderized steaks at Food City and other stores, but true cubed steak is sent through the tenderizer twice, creating the cubed effect. It is different from what you will get at a restaurant, but I like it much better than restaurant steak and gravy... use what you have, but try this at least once...worth it!
1/2 cup self rising flour (shouldn't matter, but for some reason, plain doesn't taste as nice)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 pieces cubed steak
1/2 cup vegetable oil
Mix first four ingredients in a shallow bowl. Heat oil in a skillet over medium heat. Wash the meat by running cold water over it, and transfer one piece at a time to the bowl of flour mixture. Coat well, and put meat into frying pan. Turn over when bottom and sides are browned.
Sometimes, the oil is absorbed and you may have to add a little, but do so sparingly...
Once all the meat is cooked, stir the flour mixture, to eliminate any lumps and pour some into the pan, enough to make a roux, and lightly brown it. Pour milk into this mixture, beginning with about 3/4 cup and adding just a few drops at a time, stirring constantly. This will deglaze the pan and keep flour from clumping. Cook slowly, and when gravy has reached your desired consistency, lower heat to lowest setting and add pieces of meat back for just long enough to coat your steak. Serve with mashed potatoes and peas or green beans...
1/2 cup self rising flour (shouldn't matter, but for some reason, plain doesn't taste as nice)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 pieces cubed steak
1/2 cup vegetable oil
Mix first four ingredients in a shallow bowl. Heat oil in a skillet over medium heat. Wash the meat by running cold water over it, and transfer one piece at a time to the bowl of flour mixture. Coat well, and put meat into frying pan. Turn over when bottom and sides are browned.
Sometimes, the oil is absorbed and you may have to add a little, but do so sparingly...
Once all the meat is cooked, stir the flour mixture, to eliminate any lumps and pour some into the pan, enough to make a roux, and lightly brown it. Pour milk into this mixture, beginning with about 3/4 cup and adding just a few drops at a time, stirring constantly. This will deglaze the pan and keep flour from clumping. Cook slowly, and when gravy has reached your desired consistency, lower heat to lowest setting and add pieces of meat back for just long enough to coat your steak. Serve with mashed potatoes and peas or green beans...
Tuesday, October 12, 2010
Chicken Marsala
Okay, this is not my recipe, but my adaptation of several different recipes. I love the Olive Garden Chicken Marsala, and I think this is every bit as good. I usually use a good wine (if you wouldn't drink it, don't cook with it is what I had heard) but I recently made it with Marsala off the grocer's shelf, and it was terrific...
I also get my chicken at Sam's, so they are huge... I pound them, then cut them into three easier to manage pieces, and it looks like I have more on my plate than I do, and Olive Garden serves you three pieces of chicken cutlet, so...
1 Large boneless, skinless chicken breast, pounded to about 1/4" thickness
1/2 cup flour
1/2 teaspoon salt ( I use less, because I am not a salt person)
1/2 teaspoon pepper
1/2 teaspoon oregano flakes
1/2 stick real salted butter
4Tablespoons Extra Virgin Olive Oil
1/2 lb. mushrooms, sliced
very thinly sliced onion, optional ( I don't use this)
3/4 cup chicken stock or broth
1/2 cup marsala wine
Pound breasts, cut into smaller pieces, or they won't cook through before the oil and butter burn.
Melt butter in the oil over medium heat.
Dredge chicken into flour after adding the salt, pepper and oregano to the flour
Drop pieces into the oil and cook about three minutes per side. If you haven't pounded it thinly enough, you may have to keep turning it to cook it without burning it on the outside. Transfer cooked pieces to warm plate, if you have too much to cook at one time.
When all the chicken has cooked, add another little bit of butter and drop the mushrooms in, cooking just until heated through.
Drop some of the flour mixture in and whisk it till smooth, then add the stock, and stir until heated and bubbling. Add wine, cook until bubbly, then pour over the cooked pieces of chicken.
I usually serve this with garlic bread and garlic mashed potatoes or a salad...
Reheats well, too!
I also get my chicken at Sam's, so they are huge... I pound them, then cut them into three easier to manage pieces, and it looks like I have more on my plate than I do, and Olive Garden serves you three pieces of chicken cutlet, so...
1 Large boneless, skinless chicken breast, pounded to about 1/4" thickness
1/2 cup flour
1/2 teaspoon salt ( I use less, because I am not a salt person)
1/2 teaspoon pepper
1/2 teaspoon oregano flakes
1/2 stick real salted butter
4Tablespoons Extra Virgin Olive Oil
1/2 lb. mushrooms, sliced
very thinly sliced onion, optional ( I don't use this)
3/4 cup chicken stock or broth
1/2 cup marsala wine
Pound breasts, cut into smaller pieces, or they won't cook through before the oil and butter burn.
Melt butter in the oil over medium heat.
Dredge chicken into flour after adding the salt, pepper and oregano to the flour
Drop pieces into the oil and cook about three minutes per side. If you haven't pounded it thinly enough, you may have to keep turning it to cook it without burning it on the outside. Transfer cooked pieces to warm plate, if you have too much to cook at one time.
When all the chicken has cooked, add another little bit of butter and drop the mushrooms in, cooking just until heated through.
Drop some of the flour mixture in and whisk it till smooth, then add the stock, and stir until heated and bubbling. Add wine, cook until bubbly, then pour over the cooked pieces of chicken.
I usually serve this with garlic bread and garlic mashed potatoes or a salad...
Reheats well, too!
Friday, September 24, 2010
Cookbooks and Must-haves
If you are not a cookbook collector like me, there are some really good, inexpensive tools to have on-hand in your kitchen.
I strongly recommend the Notebook version of the Taste of Home Cookbook. It comes in a three ring binder, and each section has tips, technique explanations, and pictures of every single recipe, which is a big plus!
In addition, there are some standby recipes, like meatloaf, for example, that are presented in four forms... Classic, which is usually my favorite, and most like Grandma would make
Time Saver, which allows you to make it ahead of time or cut corners on weeknights, when time is short
Light, which is the slimmed down version. I have made lots of the light recipes, found that none of them made me sacrifice taste... they were yummy!
Serves 2... self explanatory.
These books have a tremendous way of separating the recipes by type, offer great tips, even goes so far as to tell you how much to serve per person and how much to buy vs. yield. The ingredient substitutions and the food equivalents sections are on the inside covers, so you never have to hunt. There is a kitchen basics section, and ... I saved the best part for last..
ALL OF THE RECIPES ARE FROM REAL COOKS WHO READ THE TASTE OF HOME MAGAZINE, NOT FROM SCIENTISTS, PROS, ETC...
This book costs about $25 but has everything you need to start off in the kitchen, and has been my gift to brides, couples who purchase a house through me, etc.
Worth every single penny, and especially helpful if you don't have 30 or 40 cookbooks to reference... you can start at the front and work your way through it and become a pro in no time!
I strongly recommend the Notebook version of the Taste of Home Cookbook. It comes in a three ring binder, and each section has tips, technique explanations, and pictures of every single recipe, which is a big plus!
In addition, there are some standby recipes, like meatloaf, for example, that are presented in four forms... Classic, which is usually my favorite, and most like Grandma would make
Time Saver, which allows you to make it ahead of time or cut corners on weeknights, when time is short
Light, which is the slimmed down version. I have made lots of the light recipes, found that none of them made me sacrifice taste... they were yummy!
Serves 2... self explanatory.
These books have a tremendous way of separating the recipes by type, offer great tips, even goes so far as to tell you how much to serve per person and how much to buy vs. yield. The ingredient substitutions and the food equivalents sections are on the inside covers, so you never have to hunt. There is a kitchen basics section, and ... I saved the best part for last..
ALL OF THE RECIPES ARE FROM REAL COOKS WHO READ THE TASTE OF HOME MAGAZINE, NOT FROM SCIENTISTS, PROS, ETC...
This book costs about $25 but has everything you need to start off in the kitchen, and has been my gift to brides, couples who purchase a house through me, etc.
Worth every single penny, and especially helpful if you don't have 30 or 40 cookbooks to reference... you can start at the front and work your way through it and become a pro in no time!
Herb Stuffed Pork Loin
I made this a few years ago and took it to a teacher's luncheon we had at school. It was so well received that it has become one of my staples.. it is Beautiful, tasty and unique...
1 Boneless Pork Loin Roast, approximately 3 pounds
1/4 cup Dijon Mustard
4 Garlic Cloves, minced or equivalent of pre minced
1/3 cup minced chives
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 Tablespoons minced fresh Thyme or 2 teaspoons dried Thyme
1 Tablespoon minced fresh Rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
1Tablespoon Olive Oil
1. Starting about a third in from one side, make a lengthhwise slit down the roast to within 1/2 inch of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat' cover with plastic wrap. Flatten to 3/4 inch thickness' remove plastic wrap.
2. Combine the mustard and garlic;rub two-thirds of the mixture over the roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two thirds of the herb mixture over roast.
3. Roll up jelly roll style, starting with a long side; tie several times with kitchen twine. Rub oil over roast and sprinkle with remaining salt and pepper.
4. If grilling the roast, coat grill rack with cooking spray before heating the grill. Grill roast, covered, over indirect medium heat or bake, uncovered, at 350 for 1 hour.
This is a beautiful presentation, especially if you allow it to cool a little and slice it with an electric knife, then arrange the slices spiraled, so the herbs and mustard show. Be sure to remove all the kitchen string before slicing, or it will absolutely shred the string and you will find pieces in the roast.
This makes a lovely Sunday Supper, and I prefer to prep it on Saturday night, wrap it in plastic wrap and refrigerate overnight... take out of the fridge and set on counter for about 20 - 30 minutes before cooking.
It makes the pork take on the flavor of the herbs.
1 Boneless Pork Loin Roast, approximately 3 pounds
1/4 cup Dijon Mustard
4 Garlic Cloves, minced or equivalent of pre minced
1/3 cup minced chives
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 Tablespoons minced fresh Thyme or 2 teaspoons dried Thyme
1 Tablespoon minced fresh Rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
1Tablespoon Olive Oil
1. Starting about a third in from one side, make a lengthhwise slit down the roast to within 1/2 inch of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat' cover with plastic wrap. Flatten to 3/4 inch thickness' remove plastic wrap.
2. Combine the mustard and garlic;rub two-thirds of the mixture over the roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two thirds of the herb mixture over roast.
3. Roll up jelly roll style, starting with a long side; tie several times with kitchen twine. Rub oil over roast and sprinkle with remaining salt and pepper.
4. If grilling the roast, coat grill rack with cooking spray before heating the grill. Grill roast, covered, over indirect medium heat or bake, uncovered, at 350 for 1 hour.
This is a beautiful presentation, especially if you allow it to cool a little and slice it with an electric knife, then arrange the slices spiraled, so the herbs and mustard show. Be sure to remove all the kitchen string before slicing, or it will absolutely shred the string and you will find pieces in the roast.
This makes a lovely Sunday Supper, and I prefer to prep it on Saturday night, wrap it in plastic wrap and refrigerate overnight... take out of the fridge and set on counter for about 20 - 30 minutes before cooking.
It makes the pork take on the flavor of the herbs.
Wednesday, September 22, 2010
Chocolate Truffle Cheesecake
1 1/2 cups chocolate wafer crumbs
2 Tablespoons sugar
1/4 cup butter or margarine, melted
I sometimes have a hard time finding chocolate wafers, so I used some graham crackers, with baking cocoa, and use an extra Tablespoon of sugar to counteract the bitterness of the cocoa.It is less expensive, and no one notices when I make the change, because the cheesecake is so darned good...
Filling
1/2 cup semi sweet chocolate chips
1/4 whipping cream
3 to 4 packages cream cheese, softened (8 ounce blocks)
1 cup sugar
1/3 cup baking cocoa
3 eggs
1 teaspoon vanilla extract
Topping
1 1/2 cups semisweet chocolate chips
1/4 cup whipping cream
1 teaspoon vanilla extract
In a small bowl, combine cookie crumbs and sugar; stir in butter and press onto the bottom of a spring form pan. Place on a baking sheet. Bake at 350 for about 10 minutes. Cool on a wire rack. Reduce heat to 325
In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat and add cream. Mix well. Set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Place pan on a baking sheet. Bake for 45-50 minutes or until center is almost set.
For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from heat and stir in cream and vanilla. Mix well. Spread over filling and refrigerate overnight.
Carefully run a knife around the edge of pan to loosen. Remove sides of the pan. Just before serving, garnish with whipped cream dollops and miniature chocolate kisses.
This one gets better with each bite you take!
Monday, September 13, 2010
Chili
I vary my recipe depending upon my mood, my tastes, and the temperature outside,but all of the recipes I use generally start like this or are a variation of it. I know, most people use kidney beans,and I would, but my husband doesn't like them, so I use pintos (from a can, NOT seasoned with meat, or the taste of the chili will change) but any bean you like is fine, and a variety adds flavor to the chili!
2lbs. ground beef or chuck, crumbled, browned and drained
1 large onion, chopped
1 large can crushed tomatoes (if you want a smoother chili, use tomato puree)
1-2 cans tomato sauce
3-4 15oz. cans pinto or chili seasoned beans
3 Tablespoons chili powder
1 Tablespoon garlic powder
1 teaspoon cayenne powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can beef broth, (save the can)
Start by browning and draining the ground beef, using salt as you cook it to add flavor to the beef, then add the tomatoes or puree, the beans, and the beef broth. Add the onion (I like it freshly diced, but you can saute them and get them started cooking if you like, with the beef.), the spices, and see if you need more liquid. If you do, add water to the mix, using the can for measurement. If this isn't enough, use 1/2 can water and a bullion cube, so the mix doesn't get too bland.
If it isn't hot enough enough, add more chili powder and cayenne, adding half as much cayenne as chili powder with each addition. Remember, the flavors intensify as it cooks, so if it is extra hot as you taste it now, it will only get hotter! Simmer until it is the thickness you like,( I leave it a little thinner if serving with tamales for a "full house") and taste periodically. If you are serving it over tortillas as in nachos, thicken it up a bit, by adding some tomato paste...
Just before serving,add 1/2 teaspoon sugar, and, if you want some extra heat, add some diced jalapenos.
2lbs. ground beef or chuck, crumbled, browned and drained
1 large onion, chopped
1 large can crushed tomatoes (if you want a smoother chili, use tomato puree)
1-2 cans tomato sauce
3-4 15oz. cans pinto or chili seasoned beans
3 Tablespoons chili powder
1 Tablespoon garlic powder
1 teaspoon cayenne powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can beef broth, (save the can)
Start by browning and draining the ground beef, using salt as you cook it to add flavor to the beef, then add the tomatoes or puree, the beans, and the beef broth. Add the onion (I like it freshly diced, but you can saute them and get them started cooking if you like, with the beef.), the spices, and see if you need more liquid. If you do, add water to the mix, using the can for measurement. If this isn't enough, use 1/2 can water and a bullion cube, so the mix doesn't get too bland.
If it isn't hot enough enough, add more chili powder and cayenne, adding half as much cayenne as chili powder with each addition. Remember, the flavors intensify as it cooks, so if it is extra hot as you taste it now, it will only get hotter! Simmer until it is the thickness you like,( I leave it a little thinner if serving with tamales for a "full house") and taste periodically. If you are serving it over tortillas as in nachos, thicken it up a bit, by adding some tomato paste...
Just before serving,add 1/2 teaspoon sugar, and, if you want some extra heat, add some diced jalapenos.
Friday, September 10, 2010
Dressing for Turkey, etc.
I absolutely loved my grandmothers dressing as I was growing up. We didn't have stuffing on Thanksgiving, we had dressing. Guess she knew even then what the reports say today, that the turkey cooking so slowly is breeding grounds for food poisoning... whatever the reason, she made the best. I can't duplicate it exactly, but this is as close as I can get for now.
One bag Pepperidge Farm Stuffing Mix in the blue bag.
Italian seasoned or garlic seasoned croutons, about 2 cups, reserving about 1/2 cup for topping.
Two cans chicken broth
one chopped onion, chopped small but not minced
2 stalks diced celery
one clove minced garlic
one stick real butter, salted or not depending on your tastes
1 1/2 teaspoons ground sage
1/2 teaspoon salt
1/4 teaspoon to 1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
Melt butter on low heat in skillet, and add onions and celery, diced to similar size. Saute until onions are translucent, but not changed in color.
Remove from heat and allow to cool so you can touch it...
Meanwhile, in a large bowl, mix all the dry ingredients,except the reserved amount of croutons, leaving broth and sauteed vegetables out for now.
Mix well, begin adding small amounts of broth, until desired wetness is achieved. I like mine wet, some like it dryer. Taste this mixture. If not spiced to your liking, add the tastes you like. If you like it really sagey... add more, or garlic, etc. adding ONLY a tiny bit at a time and mixing well as you add,then add butter and veggies, mixing well.
Put into a baking dish or pan and add reserved croutons to top, scattering over surface to cover. Pour a little broth or water over the croutons so they cook, and don't get hard...
Bake at 350 until done, but not hardened on edges. If you like, you can cook covered with foil and remove foil and brush melted butter or pats of butter to the top, to slightly brown the last few minutes of cooking.
I vary on apples, for the apple and pork combination.
If I am making the recipe by adding diced apples, walnuts, cranberries, etc. and if I am using it as a side dish to pork, I use apples only, to achieve the pork and apple complimentary tastes; to accompany turkey, I sometimes add cooked turkey livers, etc that are not being used otherwise, or pieces of chicken... great for taste, and gives it a "stuffing" feell, rather than a Dressing feel!
One bag Pepperidge Farm Stuffing Mix in the blue bag.
Italian seasoned or garlic seasoned croutons, about 2 cups, reserving about 1/2 cup for topping.
Two cans chicken broth
one chopped onion, chopped small but not minced
2 stalks diced celery
one clove minced garlic
one stick real butter, salted or not depending on your tastes
1 1/2 teaspoons ground sage
1/2 teaspoon salt
1/4 teaspoon to 1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
Melt butter on low heat in skillet, and add onions and celery, diced to similar size. Saute until onions are translucent, but not changed in color.
Remove from heat and allow to cool so you can touch it...
Meanwhile, in a large bowl, mix all the dry ingredients,except the reserved amount of croutons, leaving broth and sauteed vegetables out for now.
Mix well, begin adding small amounts of broth, until desired wetness is achieved. I like mine wet, some like it dryer. Taste this mixture. If not spiced to your liking, add the tastes you like. If you like it really sagey... add more, or garlic, etc. adding ONLY a tiny bit at a time and mixing well as you add,then add butter and veggies, mixing well.
Put into a baking dish or pan and add reserved croutons to top, scattering over surface to cover. Pour a little broth or water over the croutons so they cook, and don't get hard...
Bake at 350 until done, but not hardened on edges. If you like, you can cook covered with foil and remove foil and brush melted butter or pats of butter to the top, to slightly brown the last few minutes of cooking.
I vary on apples, for the apple and pork combination.
If I am making the recipe by adding diced apples, walnuts, cranberries, etc. and if I am using it as a side dish to pork, I use apples only, to achieve the pork and apple complimentary tastes; to accompany turkey, I sometimes add cooked turkey livers, etc that are not being used otherwise, or pieces of chicken... great for taste, and gives it a "stuffing" feell, rather than a Dressing feel!
Fried Chicken Tenders (Buffalo Tenders)
I love buffalo wings, tenders, etc. and have become pretty good at them if I do say so myself. I have modified my recipe over the years, to what it is today. The one thing I haven't done is mess with the sauce, once I got it like I wanted it. I actually had a principal at the school ask me for a bottle of my sauce for his birthday. I gave it to him, and he said he put it on everything, even drank some from the bottle... I guess he liked it, huh?
This covers about 3 lbs of chicken, and when I make these, that is the least I get by with.If you aren't going to make that many, put the mixture in an air proof container, ziploc bag, etc. and save what you don't need for later.
Breading
2 cups self rising flour (don't know why, but it must be self rising. Tried it with plain flour and it was lousy)
1teaspoon garlic powder
1 teaspoon ground red pepper or cayenne powder
salt to taste
pepper
1/2 teaspoon Tiger seasoning (Praise Allah seasoning-does contain MSG- omit if you can't have it)
To save money, I buy boneless skinless chicken breast when they are on sale and cut them to suit myself. If I want "tenders" , I cut the breasts into strips. If I want "nuggets", I cut it into cubes.
Coat the chicken in the breading and put into refrigerator for at least 30 minutes. This is important to the process, since the juices from the chicken and the breading create more of a "batter". If you batter the tenders using traditional batter methods, it not only makes the chicken too "bready", but it gets tough.
Take the chicken out of fridge, use a fork or toothpick, etc to get one at a time and drop into hot oil. Deep fry until brown and drain on paper towels.
While they drain, make your buffalo sauce
1 entire bottle of Hot pepper sauce... Louisiana Hot Sauce works fine, but I prefer Great Value brand. This is NOT Texas Pete, or Tabasco... too thin for this.
1 stick REAL salted butter
Melt butter, until totally melted and liquid, but not browned. Add sauce, stir well and bring to a slight boil, not a rolling boil. Add a few drops of vinegar, if you want to keep the sauce.
Put into large bowl and add chicken tenders. Toss quickly and drain sauce off tenders, so they don't get soggy. Strain remaining sauce and serve in ramekins or put in fridge for use on next batch of chicken.
Serve with Blue Cheese or Ranch Dressing.... I also make homemade french fries and serve the chicken on top of them, so that the sauce drips onto them and dip the fries in Ranch, with the buffalo sauce on them... yummy!
This covers about 3 lbs of chicken, and when I make these, that is the least I get by with.If you aren't going to make that many, put the mixture in an air proof container, ziploc bag, etc. and save what you don't need for later.
Breading
2 cups self rising flour (don't know why, but it must be self rising. Tried it with plain flour and it was lousy)
1teaspoon garlic powder
1 teaspoon ground red pepper or cayenne powder
salt to taste
pepper
1/2 teaspoon Tiger seasoning (Praise Allah seasoning-does contain MSG- omit if you can't have it)
To save money, I buy boneless skinless chicken breast when they are on sale and cut them to suit myself. If I want "tenders" , I cut the breasts into strips. If I want "nuggets", I cut it into cubes.
Coat the chicken in the breading and put into refrigerator for at least 30 minutes. This is important to the process, since the juices from the chicken and the breading create more of a "batter". If you batter the tenders using traditional batter methods, it not only makes the chicken too "bready", but it gets tough.
Take the chicken out of fridge, use a fork or toothpick, etc to get one at a time and drop into hot oil. Deep fry until brown and drain on paper towels.
While they drain, make your buffalo sauce
1 entire bottle of Hot pepper sauce... Louisiana Hot Sauce works fine, but I prefer Great Value brand. This is NOT Texas Pete, or Tabasco... too thin for this.
1 stick REAL salted butter
Melt butter, until totally melted and liquid, but not browned. Add sauce, stir well and bring to a slight boil, not a rolling boil. Add a few drops of vinegar, if you want to keep the sauce.
Put into large bowl and add chicken tenders. Toss quickly and drain sauce off tenders, so they don't get soggy. Strain remaining sauce and serve in ramekins or put in fridge for use on next batch of chicken.
Serve with Blue Cheese or Ranch Dressing.... I also make homemade french fries and serve the chicken on top of them, so that the sauce drips onto them and dip the fries in Ranch, with the buffalo sauce on them... yummy!
Tuesday, August 31, 2010
Penne Chicken
Preheat oven to 350
4 Boneless, skinless chicken breasts, pounded to even thickness of your choice
Olive oil for cooking the chicken
1 box penne pasta, cooked al dente
Basic Marinara Sauce (posted on this blog)
Add the next two ingredients to sauce
1teaspoon Oregano
1teaspoon Basil
1-1 1/2 cups shredded Mozzarella Cheese
Dried Parsley to sprinkle for decoration
Parmesan Cheese to sprinkle on top
Saute chicken until barely done. Put penne pasta in bottom of a lasagna dish and pour 1/2 of the sauce over the noodles. Put breasts on top of this and cover with the rest of the sauce, put mozzarella cheese over this and sprinkle parsley and parmesan on top. Bake at 350 until cheese is browning and sauce is bubbling.
4 Boneless, skinless chicken breasts, pounded to even thickness of your choice
Olive oil for cooking the chicken
1 box penne pasta, cooked al dente
Basic Marinara Sauce (posted on this blog)
Add the next two ingredients to sauce
1teaspoon Oregano
1teaspoon Basil
1-1 1/2 cups shredded Mozzarella Cheese
Dried Parsley to sprinkle for decoration
Parmesan Cheese to sprinkle on top
Saute chicken until barely done. Put penne pasta in bottom of a lasagna dish and pour 1/2 of the sauce over the noodles. Put breasts on top of this and cover with the rest of the sauce, put mozzarella cheese over this and sprinkle parsley and parmesan on top. Bake at 350 until cheese is browning and sauce is bubbling.
My Basic Marinara
1 26 ounce can crushed tomatoes
1 onion, diced
1T Minced Garlic
Parsley to taste
1Tablespoon Olive Oil
1/2 cup Beef broth, (Chicken if you are using chicken in your
Saute diced onions in olive oil until translucent but not browned. Add Garlic and stir for one minute. Pour tomatoes over this and add parsley, simmer about five minutes.
There are several recipes coming where this sauce will be useful. I use it to make lasagna, adding the meat and spices, spaghetti, adding some spice, and several pasta dishes where this is the sauce you pour over it. I am not insisting that each step of a dish must be made from scratch, but this is one where a pasta sauce is good, but this takes it to the next level!
1 onion, diced
1T Minced Garlic
Parsley to taste
1Tablespoon Olive Oil
1/2 cup Beef broth, (Chicken if you are using chicken in your
Saute diced onions in olive oil until translucent but not browned. Add Garlic and stir for one minute. Pour tomatoes over this and add parsley, simmer about five minutes.
There are several recipes coming where this sauce will be useful. I use it to make lasagna, adding the meat and spices, spaghetti, adding some spice, and several pasta dishes where this is the sauce you pour over it. I am not insisting that each step of a dish must be made from scratch, but this is one where a pasta sauce is good, but this takes it to the next level!
"Tastes Like Wade's Bakery" Frosting
This makes a great frosting to decorate with, and it tastes lighter than the buttercream I posted earlier... I made cupcakes with it and tried my hand at decorating recently, but I didn't get a pic of them...
1 Stick REAL, unsalted butter, softened
1/2-1 cup shortening, all vegetable
1 teaspoon vanilla extract
3-6 cups SIFTED powdered sugar
Cream butter, shortening and vanilla. Mix in powdered sugar, beginning with 3 cups, and add till it is the stiffness you want. If it is too thick, add shortening a Tablespoon at a time, if too thin, add sugar 1/2 cup at a time... you cannot mess this up!
Use Wilton color gel to tint it. Food coloring adds a bitter taste, this doesn't!
1 Stick REAL, unsalted butter, softened
1/2-1 cup shortening, all vegetable
1 teaspoon vanilla extract
3-6 cups SIFTED powdered sugar
Cream butter, shortening and vanilla. Mix in powdered sugar, beginning with 3 cups, and add till it is the stiffness you want. If it is too thick, add shortening a Tablespoon at a time, if too thin, add sugar 1/2 cup at a time... you cannot mess this up!
Use Wilton color gel to tint it. Food coloring adds a bitter taste, this doesn't!
Friday, August 27, 2010
Homemade Buttermilk Biscuits
Preheat oven to 425
2 cups sifted self rising flour
1/2 teaspoon sugar
dash of salt
Mix well or sift again, then add
3Tablespoons shortening, mixing with fork or your fingers till it is the consistency of large pieces of cornmeal
Add
1/2 cup Buttermilk
1/2 cup whole milk
1 Tablespoon water
Mix well with pastry cutter or fork
Dice into very small cubes 1Tablespoon butter, and mix in
Pat it out or roll out, onto floured board, with floured hands.I just pat it with my hands, and cut it. I usually use a medium biscuit cutter but a juice glass coated in flour usually is the perfect size, too.Put into a 1 1/2 deep pan and bake until barely brown, then brush with melted butter and serve...
Wednesday, August 18, 2010
Sour Cream Chocolate Cake
This sounds bad, but I promise you it is decadent! Easily the best tasting chocolate frosting I have ever had. My family demands it when I make a "special" dinner... for years, I made it for my brother on his birthday, but his wife and I usually had to make extra frosting, since we just ate it with a spoon..
4 eggs
1/2 t salt
Mix cocoa and boiling water and set aside... it will be thick.
In a mixing bowl, cream butter and sugar.Add eggs, one at a time, beating well after each. Add vanilla.
Frosting Recipe:
2 cups semisweet chocolate chips (12 oz bag)
1/2 cup butter or margarine1 cup sour cream ( one 8 ounce container)
1t vanilla extract
4 1/2 to 5 cups sifted confectioner's sugar
In a heavy saucepan, melt chocolate chips and butter over low heat. Remove from heat and cool for 5 minutes. Place in a mixing bowl; add sour cream and vanilla. Mix well. Add sugar a little at a time until spreading consistency is reached. Spread between layers of cake and over sides and top... beautiful presentation.
Store in fridge, and bring to room temp to serve...
Ingredients:
1 cup boiling water
1 cup baking cocoa
1 cup butter or margarine, softened
2 1/2 cups sugar4 eggs
2 t vanilla extract
3 cups cake flour, sifted
2 t baking soda
1/2 t baking powder1/2 t salt
1 cup sour cream or an eight ounce container
In a mixing bowl, cream butter and sugar.Add eggs, one at a time, beating well after each. Add vanilla.
In another bowl,combine flour, baking soda, baking powder and salt. Add to creamed mixture, alternately with cocoa mixture and sour cream. Pour into three greased and floured 9 inch baking pans. Bake at 350 for 30-35 minutes or until toothpick test confirms it is done.
Cool for 10 minutes and remove from pans to cool completely on a wire rack. Frosting Recipe:
2 cups semisweet chocolate chips (12 oz bag)
1/2 cup butter or margarine1t vanilla extract
4 1/2 to 5 cups sifted confectioner's sugar
In a heavy saucepan, melt chocolate chips and butter over low heat. Remove from heat and cool for 5 minutes. Place in a mixing bowl; add sour cream and vanilla. Mix well. Add sugar a little at a time until spreading consistency is reached. Spread between layers of cake and over sides and top... beautiful presentation.
Store in fridge, and bring to room temp to serve...
Lasagna
1/2 of a box of lasagna noodles,cooked according to package directions,remembering to salt your pasta now, if you like it. This is the only chance you will have to season the noodles. If you use bottled minced garlic, you can pour a little of the juice from it in the pan and it will add garlic flavor to your noodles. and drained.
I drain them, then lay them out on paper towels and cover them. This keeps them dry and is better than letting them sit in the colander and get sticky. If they are too wet, your lasagna will lose it's flavor..
Lasagna ingredients:
1 large onion, diced
1 clove minced garlic
Extra Virgin Olive Oil
1-11/2 lbs. ground beef
1 Large can Crushed tomatoes
1 15 ounce can tomato sauce
1 small can tomato paste
1t parsley flakes
1t oregano
1t basil
or 1 1/2 T Italian Seasoning
1/2 t garlic powder
16 oz. small curd cottage cheese
1 egg
Shredded parmesan cheese
2 bags Shredded Mozzarella Cheese
Grated Parmesan cheese
Directions:
Drizzle olive oil in large saute pan
Over medium heat, saute onions until translucent,but not brown
Add garlic and saute for one minute.
Crumble ground beef into saute pan and brown.
Drain this and return to pan.
Add tomatoes, paste and stir.
At this point, if the sauce is like a sloppy joe, you should begin pouring tomato sauce into it, until it is the right consistency. You are going to bake this and you don't want it to be too dry.
Add spices, and simmer for about five minutes. Taste and see if anything needs to be increased. If so, add to taste any of your spices. This is where you should add salt, but I'm not a salt person, so I tend to leave that out.
In a mixing bowl, beat egg, add parsley flakes and stir in cottage cheese. Add 1/2 cup shredded parmesan cheese and stir. Set aside.
In a lasagna pan, ladle out 1/3 of the meat mixture across the bottom of the pan. Cover with a layer of noodles. Cover with 1/2 of the cottage cheese mixture. Add another layer of noodles and sprinkle 1/3 of the mozzarella on top of this. Sprinkle parmesan cheese over this, and cover with noodles. Repeat the same procedure again. Top with some of the meat mixture, sprinkle mozzarella over this and spread remaining meat over enter third lengthwise, spread parsley flakes over this,and bake at 375 until cheese is slightly browned, approximately 15-20 minutes.
Remove from oven, let stand for about five minutes and slice to serve...
I drain them, then lay them out on paper towels and cover them. This keeps them dry and is better than letting them sit in the colander and get sticky. If they are too wet, your lasagna will lose it's flavor..
Lasagna ingredients:
1 large onion, diced
1 clove minced garlic
Extra Virgin Olive Oil
1-11/2 lbs. ground beef
1 Large can Crushed tomatoes
1 15 ounce can tomato sauce
1 small can tomato paste
1t parsley flakes
1t oregano
1t basil
or 1 1/2 T Italian Seasoning
1/2 t garlic powder
16 oz. small curd cottage cheese
1 egg
Shredded parmesan cheese
2 bags Shredded Mozzarella Cheese
Grated Parmesan cheese
Directions:
Drizzle olive oil in large saute pan
Over medium heat, saute onions until translucent,but not brown
Add garlic and saute for one minute.
Crumble ground beef into saute pan and brown.
Drain this and return to pan.
Add tomatoes, paste and stir.
At this point, if the sauce is like a sloppy joe, you should begin pouring tomato sauce into it, until it is the right consistency. You are going to bake this and you don't want it to be too dry.
Add spices, and simmer for about five minutes. Taste and see if anything needs to be increased. If so, add to taste any of your spices. This is where you should add salt, but I'm not a salt person, so I tend to leave that out.
In a mixing bowl, beat egg, add parsley flakes and stir in cottage cheese. Add 1/2 cup shredded parmesan cheese and stir. Set aside.
In a lasagna pan, ladle out 1/3 of the meat mixture across the bottom of the pan. Cover with a layer of noodles. Cover with 1/2 of the cottage cheese mixture. Add another layer of noodles and sprinkle 1/3 of the mozzarella on top of this. Sprinkle parmesan cheese over this, and cover with noodles. Repeat the same procedure again. Top with some of the meat mixture, sprinkle mozzarella over this and spread remaining meat over enter third lengthwise, spread parsley flakes over this,and bake at 375 until cheese is slightly browned, approximately 15-20 minutes.
Robbie's Secret Seasoning (Cassidy's Deli Seasoning)
If you ever ate at Cassidy's Deli, and loved the seasoning on their burgers, fries, etc... HERE IT IS...
Robbie, the owner of Cassidy's Deli, offered to share with my followers, since he is a foodie, like me!He is also the one who came up with Robbie's Summer Salad... yummmmmmm... Thanks Robbie.
1 C Sugar
2 C Salt
1/2 C Granulated Garlic (not powder)
1/2 C Chili powder
1/2 C Black Pepper
Mix and store in air tight container. Sprinkle on burgers just before serving, good on fries, works well to seasong most anything....
Robbie, the owner of Cassidy's Deli, offered to share with my followers, since he is a foodie, like me!He is also the one who came up with Robbie's Summer Salad... yummmmmmm... Thanks Robbie.
1 C Sugar
2 C Salt
1/2 C Granulated Garlic (not powder)
1/2 C Chili powder
1/2 C Black Pepper
Mix and store in air tight container. Sprinkle on burgers just before serving, good on fries, works well to seasong most anything....
Anita's Fried Chicken
I know everyone talks about a cast iron skillet for frying chicken. It's good, I agree, but I deep fry mine, since every single restaurant that specializes in fried chicken makes it this way.
Chicken Breasts and legs, or a whole chicken, cut up... you decide what pieces you want. The chicken breasts in the photos came from Sam's and are HUGE!
Self rising flour ( I have never had luck using all purpose for my chicken... can't explain it) I use about two cups to make 4 of each... if you have leftover flour mixture, use it to make gravy...
Put this mixture in a deep bowl with a snug lid.Sift the flour or at least break up any lumps with a fork, then add the following and stir well..
1/2 t sea salt
1/2 t coarse grind black pepper
1/4 t poultry seasoning
1/4 t ground red pepper
1/4 t garlic powder, not garlic salt
Take a little of the flour and test taste it. If it is too salty or spicy, add some flour. If not salty or spicy enough.. add salt or spices...this is not an exact science...
In a heavy pan, such as a heavy stock pot, pour vegetable oil enough to float the biggest breast you have in. The idea is not to allow the chicken to rest on the bottom...
Wash chicken, and if you want, remove the skin. I leave it on, but if you are concerned about fat, you shouldn't be frying chicken anyway...lol.Don't paper towel dry it, but do allow excess water to run off.
Put a few of the largest pieces of chicken in the bowl, cover and turn over a few times, gently, until fairly certain the chicken is coated. Sit upright on counter for a minute, and then remove from flour mixture and drop into heated oil. Cook only enough to allow floating room, no crowding here.
Cook larger breasts on med high heat, at least ten minutes, and lift out with large slotted spoon... prick with a fork and make sure juices run clear in the thickest portion. Repeat until all is cooked... if you time it right, it should all be done in about twenty minutes..drain on paper towels and serve.
Chicken Breasts and legs, or a whole chicken, cut up... you decide what pieces you want. The chicken breasts in the photos came from Sam's and are HUGE!
Self rising flour ( I have never had luck using all purpose for my chicken... can't explain it) I use about two cups to make 4 of each... if you have leftover flour mixture, use it to make gravy...
Put this mixture in a deep bowl with a snug lid.Sift the flour or at least break up any lumps with a fork, then add the following and stir well..
1/2 t sea salt
1/2 t coarse grind black pepper
1/4 t poultry seasoning
1/4 t ground red pepper
1/4 t garlic powder, not garlic salt
Take a little of the flour and test taste it. If it is too salty or spicy, add some flour. If not salty or spicy enough.. add salt or spices...this is not an exact science...
In a heavy pan, such as a heavy stock pot, pour vegetable oil enough to float the biggest breast you have in. The idea is not to allow the chicken to rest on the bottom...
Wash chicken, and if you want, remove the skin. I leave it on, but if you are concerned about fat, you shouldn't be frying chicken anyway...lol.Don't paper towel dry it, but do allow excess water to run off.
Put a few of the largest pieces of chicken in the bowl, cover and turn over a few times, gently, until fairly certain the chicken is coated. Sit upright on counter for a minute, and then remove from flour mixture and drop into heated oil. Cook only enough to allow floating room, no crowding here.
Cook larger breasts on med high heat, at least ten minutes, and lift out with large slotted spoon... prick with a fork and make sure juices run clear in the thickest portion. Repeat until all is cooked... if you time it right, it should all be done in about twenty minutes..drain on paper towels and serve.
I use more of the spices, but I suggest you start with these amounts and just dip a fingertip into the flour to see if you like the taste,and adjust as necessary. If it tastes bland on your finger, it will be bland on the chicken. Omit poultry seasoning, if you don't like the taste... again, adjust to your liking.
Super Easy Jumbo Pot Pie
This is a quick supper for weeknights when you have leftover chicken, roast, etc and some assorted veggies in the fridge.
In a large casserole dish, combine the following:
Shredded or diced chicken, beef, etc.
1 Large can Veg-All Homestyle veggies, or any veggies you may haveleftover in fridge from previous meals, frozen veggies, thawed, or dice up some and stew them until fork tender...use your imagination here.
Mix all that and salt, pepper, and sprinkle about 1/2 teaspoon celery seed, then toss with a fork.
Mix 1 Can Cream of Chicken or Cream of Mushroom soup with 1/2 can of water, and pour over mixture. Stir well, and add 1 cup diced american or shredded Cheddar Jack cheese. Stir, place casserole dish on cookie sheet, and bake at 350, for about twenty minutes, or until sauce is bubbling.
Remove casserole from oven, stir, filling, and place canned biscuits over mixture. Sprinkle a little celery seed or parsly flakes over this and retun to oven to cook until biscuits are done... cool a few minutes and serve.
In a large casserole dish, combine the following:
Shredded or diced chicken, beef, etc.
1 Large can Veg-All Homestyle veggies, or any veggies you may haveleftover in fridge from previous meals, frozen veggies, thawed, or dice up some and stew them until fork tender...use your imagination here.
Mix all that and salt, pepper, and sprinkle about 1/2 teaspoon celery seed, then toss with a fork.
Mix 1 Can Cream of Chicken or Cream of Mushroom soup with 1/2 can of water, and pour over mixture. Stir well, and add 1 cup diced american or shredded Cheddar Jack cheese. Stir, place casserole dish on cookie sheet, and bake at 350, for about twenty minutes, or until sauce is bubbling.
Remove casserole from oven, stir, filling, and place canned biscuits over mixture. Sprinkle a little celery seed or parsly flakes over this and retun to oven to cook until biscuits are done... cool a few minutes and serve.
Individual Chicken Pot Pies
1 cup American Cheese slices, stacked and diced small
1 Can Cream of Chicken or Mushroom Soup
1/2 bag frozen peas and carrots
1/2 Cup Diced potatoes, just undercooked
1/3 bag frozen corn
1 small bottle pearl onion
1/4 t celery seed
1/4 t sea salt
1/2 t coarse grind black pepper
1/4 t poultry seasoning
Directions
Choose bowls that can take heat, and roll out store bought or home made pie crust. Turn bowl upside down, and cut around the bowl top, allowing a little extra pastry all around, to fold over top of bowl, and about 1/2 inch down the sides.
In large saucepan, combine soup, seasonings, and heat over low heat. Add a little water, about 1/4 cup, to thin sauce.
Add veggies and bring to simmer, stirring until all are heated through.
If chicken is cold, add it before step above, if not, add it now. Stir in cheese, until melted. If sauce is extremely thin at this point, add a little more cheese. If too thick, try a tiny bit of warm water at a time until desired consistency is reached. Remember, this will thicken as it cooks, so make it a little thicker than you think it needs to be because of this.Mix all of this thoroughly and ladle into individual bowls.
In small bowl, whisk an egg and using pastry brush, paint around the outside edges of the bowls, so that crust adheres.
Drape pre-cut pastry crusts over mixture, stretching to press on sides of bowl to seal. When all the bowls are covered, brush remaining egg over top of pastry to give it a lovely glossy top. Make tiny slits in the pastry with a sharp knife and bake at 350 until pastry is browned. Remember, everything was simmering and heating while you were combining the filling, and all it has to do is brown.
Remove from oven and let stand about ten minutes before serving, to cool to a reasonably hot, but not dangerous temperature.Basic White Layer Cake
 |
| Great with Chocolate Ice Cream |
Preheat oven to 375
2-1/2 C sifted cake flour
3T. Baking Powder
1t Salt
4 EggWhites
1-1/2 C Sugar (measure 1 cup in one bowl and put 1/2 c in another)
1/2 C Shortening
1C Plus 2T Milk
1t Vanilla, (clear keeps it truly white)
1/4 t Almond Extract (omit if you don't want this flavoring)
Directions:
1.Grease 2 9-inch round cake pans and line the bottom w/ waxed paper.
2.Sift flour, baking powder, and salt 3 times.
3. In small bowl, (cooled metal or glass bowl is best) beat eggs until foamy, then gradually add
1/2 cup sugar into egg whites, while beating until it forms soft peaks and set aside.
4. In large bowl, on med. speed and with clean, dry beaters, mix shortening and 1 cup sugar until light and fluffy, about 2 minutes.
5. At low speed, beat in alternately, just until smooth, flour mixture, and combined milk and extracts.
6. Beat egg white mixture into batter, pour into pans and bake at least 25 minutes until done. Test for doneness, cool on rack or freeze overnight, frost with buttercream frosting,or flavored buttercream frosting, for a change of flavor... makes a lovely impression as it is cut.
Remember, buttercream frosting will have to be refrigerated, so bring cake to room temperature to serve. This ensures that your frosting isn't hardened, and cake slices well...
This recipe is a little different from the one I posted previously, but is worth the extra effort.
Monday, August 16, 2010
TIps, Tricks and Hints
When beating egg whites for meringues, etc. I find it works best if you put the mixing beaters and a metal or glass bowl in the fridge for a while before making it.
To get sticky items, such as peanut butter, out of your measuring cups, spray the measuring cup with cooking spray, then measure... it'll come right out.
Salt poured over most any liquid spill will absorb it, making the stains minimal. Just let it sit a few minutes and vacuum away...
Don't overlook basic measuring techniques when Baking! While you can estimate when cooking, baking is a precise science, and can't usually be "eyeballed".
If you make a soup or chili, and even after having drained the meat,etc, find that there is grease in it, drop in a cabbage leaf, or as a last resort, a lettuce leaf... it will absorb a lot of it, and can be pulled right out... voila...
Mashed potatoes gummy or sticky? Chances are they have been refrigerated at some point... avoid storing potatoes in the fridge, and try not to buy any that have been kept in the cooler section.
Onion scent on your hands? Run your hand along the bottom or sides of a stainless steel sink... don't know how it works, but it does!
To get sticky items, such as peanut butter, out of your measuring cups, spray the measuring cup with cooking spray, then measure... it'll come right out.
Salt poured over most any liquid spill will absorb it, making the stains minimal. Just let it sit a few minutes and vacuum away...
Don't overlook basic measuring techniques when Baking! While you can estimate when cooking, baking is a precise science, and can't usually be "eyeballed".
If you make a soup or chili, and even after having drained the meat,etc, find that there is grease in it, drop in a cabbage leaf, or as a last resort, a lettuce leaf... it will absorb a lot of it, and can be pulled right out... voila...
Mashed potatoes gummy or sticky? Chances are they have been refrigerated at some point... avoid storing potatoes in the fridge, and try not to buy any that have been kept in the cooler section.
Onion scent on your hands? Run your hand along the bottom or sides of a stainless steel sink... don't know how it works, but it does!
Basic White Layer Cake (Cupcakes, too)
Ingredients:
1 cup butter
2 cups sugar
3 1/2 cups sifted cake flour (sift before measuring)
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
8 egg whites, stiffly beaten
Preparation:
Cream butter and sugar together until light and fluffy; stir in vanilla. Sift flour with baking powder. Add flour mixture to creamed mixture alternately with the milk, beating well after each addition.
Fold in stiffly beaten egg whites, incorporating evenly. Spoon batter into three greased and floured round cake pans. Bake in preheated 350° oven for 30 to 35 minutes or until cake tests done.
1 cup butter
2 cups sugar
3 1/2 cups sifted cake flour (sift before measuring)
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
8 egg whites, stiffly beaten
Preparation:
Cream butter and sugar together until light and fluffy; stir in vanilla. Sift flour with baking powder. Add flour mixture to creamed mixture alternately with the milk, beating well after each addition.
Fold in stiffly beaten egg whites, incorporating evenly. Spoon batter into three greased and floured round cake pans. Bake in preheated 350° oven for 30 to 35 minutes or until cake tests done.
Sizzlin Chicken and Cheese
This is so very close to the TGI Friday's recipe, I just love it!
You will need two small or one large boneless, skinless chicken breast per person
Shredded chihuahua white cheese (can be omitted, but does add to the flavor... available at most Hispanic markets)
A slice of REAL american cheese (not cheese food) per breast
Marinade chicken breasts, pounded to about 1/4' thickness in the following for at least 30 minutes.
1/4 cup Olive Oil
1Tablespoon Garlic, Minced
1/4 teaspoon each, salt and pepper
1 teaspoon Red Pepper Flakes
1/2 teaspoon parsley flakes
For authenticity, you can heat Cast iron fajita pans and serve sizzling, but if you don't have these, a cast iron skillet works nicely. More info on how to plate using both of these pans at end of instructions.
Take chicken out of marinade and saute over medium heat until cooked through.
Transfer to plate or platter that can take heat, and put it in a 250 degree oven to keep heated.
Julienne cut a large onion, green bell pepper, and if you like color, use red or yellow peppers
On low heat, saute them in the same pan as your chicken, till translucent, but not limp.
To plate, place onion and pepper mixture underneath a chicken breast on either your fajita pan or in the skillet, scatter the onions and peppers across the bottom of a heated cast iron skillet, cover with chicken breasts, and add cheeses until they sizzle... serve with garlic mashed potatoes for a meal that rivals TGIF...
You will need two small or one large boneless, skinless chicken breast per person
Shredded chihuahua white cheese (can be omitted, but does add to the flavor... available at most Hispanic markets)
A slice of REAL american cheese (not cheese food) per breast
Marinade chicken breasts, pounded to about 1/4' thickness in the following for at least 30 minutes.
1/4 cup Olive Oil
1Tablespoon Garlic, Minced
1/4 teaspoon each, salt and pepper
1 teaspoon Red Pepper Flakes
1/2 teaspoon parsley flakes
For authenticity, you can heat Cast iron fajita pans and serve sizzling, but if you don't have these, a cast iron skillet works nicely. More info on how to plate using both of these pans at end of instructions.
Take chicken out of marinade and saute over medium heat until cooked through.
Transfer to plate or platter that can take heat, and put it in a 250 degree oven to keep heated.
Julienne cut a large onion, green bell pepper, and if you like color, use red or yellow peppers
On low heat, saute them in the same pan as your chicken, till translucent, but not limp.
To plate, place onion and pepper mixture underneath a chicken breast on either your fajita pan or in the skillet, scatter the onions and peppers across the bottom of a heated cast iron skillet, cover with chicken breasts, and add cheeses until they sizzle... serve with garlic mashed potatoes for a meal that rivals TGIF...
Buttercream Frosting
1 cup butter (2 sticks or 1/2 pound), softened
3-4 cups confectioners (powdered) sugar, SIFTED
1/2 teaspoon table salt
1 tablespoon vanilla extract
Instructions:
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, and salt; beat for for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add milk, 1 Tablespoon at a time, up to four Tablespoons. I usually add shortening, rather than milk, because milk changes the consistency, but this is a true Buttercream recipe and I wanted to include true instructions.
If you want really white frosting, decrease the butter by 1/2 and replace it with vegetable shortening. A lot of the southern bakeries use only shortening and powdered sugar. Clear vanilla doesnt hurt, either. Great on my basic white cake... recipe to follow
3-4 cups confectioners (powdered) sugar, SIFTED
1/2 teaspoon table salt
1 tablespoon vanilla extract
Instructions:
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, and salt; beat for for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add milk, 1 Tablespoon at a time, up to four Tablespoons. I usually add shortening, rather than milk, because milk changes the consistency, but this is a true Buttercream recipe and I wanted to include true instructions.
If you want really white frosting, decrease the butter by 1/2 and replace it with vegetable shortening. A lot of the southern bakeries use only shortening and powdered sugar. Clear vanilla doesnt hurt, either. Great on my basic white cake... recipe to follow
Saturday, August 7, 2010
Rub for Smoked Pork
This is what I use to rub any pork I smoke or even for those country style ribs that we bake slowly in the oven. Good on pork chops for grilling, etc.
Keeps forever if you store in an airtight container.
(For the beginning cook, T=Tablespoon, t=teaspoon)
1/2 cup Brown Sugar
1/4 cup Paprika
1T Black Pepper
1T Salt
1T Chili Powder
1T Garlic Powder
1T Onion Powder
1t Cayenne
Mix well and rub generously over meat, just before grilling or smoking, etc...
Keeps forever if you store in an airtight container.
(For the beginning cook, T=Tablespoon, t=teaspoon)
1/2 cup Brown Sugar
1/4 cup Paprika
1T Black Pepper
1T Salt
1T Chili Powder
1T Garlic Powder
1T Onion Powder
1t Cayenne
Mix well and rub generously over meat, just before grilling or smoking, etc...
Balsamic Glazed Broccoli
If you are looking for a different dish to add some flavor to a meal or to just shake things up a bit, this is a wonderful variation on broccoli and cheese or casserole.
2 Bunches Broccoli, trimmed
1/2 cup Balsamic Vinegar
1/2 cup Butter
2 Tablespoons firmly packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Steam Broccoli until crisp and tender. Place broccoli in a serving bowl and keep warm.
In a small saucepan, cook balsamic vinegar over medium heat until reduced by half. Stir in butter, brown sugar, salt and pepper. Pour over broccoli, tossing to coat.
2 Bunches Broccoli, trimmed
1/2 cup Balsamic Vinegar
1/2 cup Butter
2 Tablespoons firmly packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Steam Broccoli until crisp and tender. Place broccoli in a serving bowl and keep warm.
In a small saucepan, cook balsamic vinegar over medium heat until reduced by half. Stir in butter, brown sugar, salt and pepper. Pour over broccoli, tossing to coat.
Spinach Stuffed Pork Loin
I first got this recipe in Louisville, Ky., when my nephew treated my sister and law and myself to one of Paula Deen's live cooking shows. I hated spinach until I tried this! I use this spinach recipe alone as a side dish...
Preheat oven to 475
1/2 cup butter
1 onion, finely chopped
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (I buy a bigger bag for side dish)
1 (12 ounce) package bacon, cooked and crumbled ( I use bacon pieces by Oscar Mayer for a shortcut)
1 (5 ounce) package grated Parmesan cheese (not the dried stuff we put on pizza)
1/4 teaspoon salt
1/8 teaspoon ground red pepper ( or use crushed red pepper flakes)
1 (5 lb) pork loin roast, trimmed
In a large skillet, melt butter over medium heat. Add onion and garlic" cook 5 minutes, stirring frequently, or until tender.
Stir in spinach and cook 3 minutes. Add bacon, parmesan, salt and pepper, stirring until cheese is melted, and set aside.
Butterfly your loin by making a lengthwise cut down center or 1 flat side, cutting to within 1/2 inch of the other side. From the bottom of the cut, slice horizontally to 1/2 inch from left side. Repeat this on right side and open loin and place between 2 sheets of heavy duty plastic wrap and flatten to 1/2 inch thickness using a mallet or heavy rolling pin.
Spread spinach mixture over tenderloin, leaving a 1/2inch border. Roll up loin, jelly roll fashion, starting with long side. Tie it at 2 inch intervals with kitchen string.
Place loin on a lightly greased rack in shallow roasting pan and bake 20 minutes. Reduce heat to 325, cover and bake 30 to 40 minutes or until thermometer in thickest portion of meat registers 155... Let stand about 10 minutes and slice. Beautiful Presentation!
I sprinkle a little kosher salt on it for added oomph as I serve..
Preheat oven to 475
1/2 cup butter
1 onion, finely chopped
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (I buy a bigger bag for side dish)
1 (12 ounce) package bacon, cooked and crumbled ( I use bacon pieces by Oscar Mayer for a shortcut)
1 (5 ounce) package grated Parmesan cheese (not the dried stuff we put on pizza)
1/4 teaspoon salt
1/8 teaspoon ground red pepper ( or use crushed red pepper flakes)
1 (5 lb) pork loin roast, trimmed
In a large skillet, melt butter over medium heat. Add onion and garlic" cook 5 minutes, stirring frequently, or until tender.
Stir in spinach and cook 3 minutes. Add bacon, parmesan, salt and pepper, stirring until cheese is melted, and set aside.
Butterfly your loin by making a lengthwise cut down center or 1 flat side, cutting to within 1/2 inch of the other side. From the bottom of the cut, slice horizontally to 1/2 inch from left side. Repeat this on right side and open loin and place between 2 sheets of heavy duty plastic wrap and flatten to 1/2 inch thickness using a mallet or heavy rolling pin.
Spread spinach mixture over tenderloin, leaving a 1/2inch border. Roll up loin, jelly roll fashion, starting with long side. Tie it at 2 inch intervals with kitchen string.
Place loin on a lightly greased rack in shallow roasting pan and bake 20 minutes. Reduce heat to 325, cover and bake 30 to 40 minutes or until thermometer in thickest portion of meat registers 155... Let stand about 10 minutes and slice. Beautiful Presentation!
I sprinkle a little kosher salt on it for added oomph as I serve..
Friday, August 6, 2010
Easiest Yet Chicken and Dumplings
Stew whatever pieces of chicken you like, but make sure it is skin on.
I use a whole chicken or bone in skin on breasts and legs.
Stew them in Water enough to cover them completely, and add a stick of butter or margarine.
I sometimes add a can of chicken broth or a bullion cube or two to enhance the flavor.
Add salt and pepper to taste, along with a little poultry seasoning, usually about 1/2 teaspoon.
When chicken is cooked completely,lift from water and move to cool, allowing broth to drip into pot as you remove them.
While chicken is cooling, open 2 cans refrigerated biscuits and stretch or roll out biscuits to make them thin.
Cut or tear into strips and drop into rapidly boiling broth from the chicken, quickly... I like to get all the biscuits done and drop them in at the same time, and I like to vary the thickness of the dough, so that some of the dumplings remain thin and some puff up and make thicker dumplings. If twenty biscuits seem to be too much, try one can and add if necessary, to desired thickness. Cook for about two to three minutes and reduce heat to med or med low to simmer.
When chicken has cooled and broth has thickened, chop or shred chicken and drop into pot and allow to simmer until chicken and dumplings are done and broth is at the desired thickness.
Taste and add salt and pepper to taste. If you like a richer broth, add some bullion or butter/margarine and it will "beef it up". Stores well and is good the second day, too, IF you have leftovers.
I use a whole chicken or bone in skin on breasts and legs.
Stew them in Water enough to cover them completely, and add a stick of butter or margarine.
I sometimes add a can of chicken broth or a bullion cube or two to enhance the flavor.
Add salt and pepper to taste, along with a little poultry seasoning, usually about 1/2 teaspoon.
When chicken is cooked completely,lift from water and move to cool, allowing broth to drip into pot as you remove them.
While chicken is cooling, open 2 cans refrigerated biscuits and stretch or roll out biscuits to make them thin.
Cut or tear into strips and drop into rapidly boiling broth from the chicken, quickly... I like to get all the biscuits done and drop them in at the same time, and I like to vary the thickness of the dough, so that some of the dumplings remain thin and some puff up and make thicker dumplings. If twenty biscuits seem to be too much, try one can and add if necessary, to desired thickness. Cook for about two to three minutes and reduce heat to med or med low to simmer.
When chicken has cooled and broth has thickened, chop or shred chicken and drop into pot and allow to simmer until chicken and dumplings are done and broth is at the desired thickness.
Taste and add salt and pepper to taste. If you like a richer broth, add some bullion or butter/margarine and it will "beef it up". Stores well and is good the second day, too, IF you have leftovers.
Wednesday, August 4, 2010
Grammy's Peach Cobbler
This is Makhi's (my grandson) favorite "comfort" dessert. Anytime he comes to spend Sunday with me, I allow him to call me ahead of time, and he tells me what I am going to make, and this is usually the dessert he wants. Sometimes, Grammy has to redirect his thoughts, when we've had it once too often...
I am posting both the canned peaches version, and the fresh peaches version, since I make both.
Canned Peach Cobbler
Place in a large casserole dish, the following items:
1 Cup Self Rising Flour
1 Cup Sugar
1 Cup Milk
Mix these ingredients, making sure to get flour lumps out, then pour over this:
I large can sliced peaches, juice and all
Bake at 350 until crust comes up through peaches, and is browned. It really does work!
If you like fresh peaches instead,
1 1/2 cups sugar
2 cups water
Boil for five minutes, and cool.Peel and slice peaches and make syrup for them.
Add fruit and store in fridge overnight.
Follow instructions above for canned peach cobbler.
I am posting both the canned peaches version, and the fresh peaches version, since I make both.
Canned Peach Cobbler
Place in a large casserole dish, the following items:
1 Cup Self Rising Flour
1 Cup Sugar
1 Cup Milk
Mix these ingredients, making sure to get flour lumps out, then pour over this:
I large can sliced peaches, juice and all
Bake at 350 until crust comes up through peaches, and is browned. It really does work!
If you like fresh peaches instead,
1 1/2 cups sugar
2 cups water
Boil for five minutes, and cool.Peel and slice peaches and make syrup for them.
Add fruit and store in fridge overnight.
Follow instructions above for canned peach cobbler.
Basic Rub for Grilled Steaks & Burgers
I went through life eating Steaks off the grill that were okay, but just seemed to be missing something. Then, at a Summer Camp my husband and I were working, we discovered a Seasoning called "Praise Allah" which was, to say the least, out of the ordinary. Now called Tiger Seasoning (Not to be confused with Tiger Sauce), it is available almost anywhere. It DOES contain MSG, so avoid it with those sensitive to MSG.
I mix together the following
1T Tiger Seasoning
1T Garlic powder or Granulated Garlic
1T Coarse Ground Black Pepper
This is kept in a small airtight container. I don't mix much at a time, since it can harden if not used soon.
It makes enough to cook for an entire crowd once, or a family of four two or three times.
I rub this on my Steaks, both sides, and my burgers before grilling. Allow them to sit, covered, on the counter for about 10 minutes, to absorb the flavor.
It is widely debated in cooking arenas as to whether you should puncture steaks before grilling, to allow the spices to be absorbed. I do not puncture mine, but this method works well for me.
As the steaks and burgers near being cooked to your desired level of "doneness", brush them with melted butter, mixed with some finely minced garlic... I melt it and brush it on with a basting brush in the last minute of cooking. Yummy, and lend a juiciness to even the least expensive cuts of meat. It is a restaurant technique and don't be afraid to add other spices to the butter mixture... just think of the flavors you like with beef and add them...
I mix together the following
1T Tiger Seasoning
1T Garlic powder or Granulated Garlic
1T Coarse Ground Black Pepper
This is kept in a small airtight container. I don't mix much at a time, since it can harden if not used soon.
It makes enough to cook for an entire crowd once, or a family of four two or three times.
I rub this on my Steaks, both sides, and my burgers before grilling. Allow them to sit, covered, on the counter for about 10 minutes, to absorb the flavor.
It is widely debated in cooking arenas as to whether you should puncture steaks before grilling, to allow the spices to be absorbed. I do not puncture mine, but this method works well for me.
As the steaks and burgers near being cooked to your desired level of "doneness", brush them with melted butter, mixed with some finely minced garlic... I melt it and brush it on with a basting brush in the last minute of cooking. Yummy, and lend a juiciness to even the least expensive cuts of meat. It is a restaurant technique and don't be afraid to add other spices to the butter mixture... just think of the flavors you like with beef and add them...
Robbie's Summer Salad
This one was given to me by my friend, client and fellow Church Member Robbie Lawson, who always makes me laugh. He and I exchange recipes and techniques often. I really enjoyed this at a recent Church Luncheon, and he consented to allow me the recipe... hope you enjoy it as much as I did.
2 Cucumbers, peeled and diced
2 Med. Tomatoes, diced
1 Bag Frozen Nibblets Yellow Corn, defrosted
1/4 cup Apple Cider Vinegar
1/4 cup sugar ( I used a little more to taste)
Salt and pepper
Dash of Cajun Seasoning, if desired
MIx Vinegar and sugar, along with spices (if used - I dont use anything else, but Robbie does, and both are great!) pour over veggies in med. bowl. Mix well, refrigerate for 2 hours to overnight and serve cold. Such a refreshing change, especially in summer, with homegrown veggies!
2 Cucumbers, peeled and diced
2 Med. Tomatoes, diced
1 Bag Frozen Nibblets Yellow Corn, defrosted
1/4 cup Apple Cider Vinegar
1/4 cup sugar ( I used a little more to taste)
Salt and pepper
Dash of Cajun Seasoning, if desired
MIx Vinegar and sugar, along with spices (if used - I dont use anything else, but Robbie does, and both are great!) pour over veggies in med. bowl. Mix well, refrigerate for 2 hours to overnight and serve cold. Such a refreshing change, especially in summer, with homegrown veggies!
Marinara Sauce for Spaghetti and Meatballs
This is the only Marinara Sauce I use. I love to make my own spaghetti sauce, using meat, but when I want to have a sauce for Chicken Parmesan, or to use with Meatballs, this is my go-to sauce. It makes a great Meatball Sub sauce, too!
Note for beginning cooks, T=Tablespoon ; t= teaspoon
Saute in 1/4 cup Olive Oil:
1 1/2 cups Onion, Diced
Stir in:
1 T Garlic, minced. (2t works well, if you like less garlic)
Add and Simmer:
3 cans (14-15 ounces each, or use the larger cans if available, to make 45-50 ounces total) Crushed Tomatoes
1/2 Cup Beef Broth and Drippings from making Meatballs (strained works best)
1/2 cup Fresh Chopped Parsley
1-1 1/2 T Sugar
1t Crushed Red Pepper Flakes
Salt to taste ( I salt AFTER it simmers)
Add and Simmer:
Meatballs, about three to five per person works well
Just Before Serving, Add:
1/4 cup Fresh Basil, cut in strips
Garnish with:
Parmesan cheese, grated.
Serve with Al Dente noodles, cooked drained completely, and mixed in with the sauce. Enjoy
Note for beginning cooks, T=Tablespoon ; t= teaspoon
Saute in 1/4 cup Olive Oil:
1 1/2 cups Onion, Diced
Stir in:
1 T Garlic, minced. (2t works well, if you like less garlic)
Add and Simmer:
3 cans (14-15 ounces each, or use the larger cans if available, to make 45-50 ounces total) Crushed Tomatoes
1/2 Cup Beef Broth and Drippings from making Meatballs (strained works best)
1/2 cup Fresh Chopped Parsley
1-1 1/2 T Sugar
1t Crushed Red Pepper Flakes
Salt to taste ( I salt AFTER it simmers)
Add and Simmer:
Meatballs, about three to five per person works well
Just Before Serving, Add:
1/4 cup Fresh Basil, cut in strips
Garnish with:
Parmesan cheese, grated.
Serve with Al Dente noodles, cooked drained completely, and mixed in with the sauce. Enjoy
Never-Fail Meatballs
As I grow older, I find that the foods I loved as a child are now some of my favorites again. Don't get me wrong, I love to try new things, love to experiment, and as a result, I find that I am going back and re-vamping recipes I used as a new cook, or those used by family members and friends.
This meatball recipe is good as an appetizer, with spaghetti and homemade marinara sauce,and the next day, I put the sauce and meatballs in a roll and have a meatball sub for lunch or a quick dinner, and sometimes I make tiny ones and use them as the meat in my lasagna recipe. I have put them in brown gravy over noodles, etc. Don't be afraid to experiment and use them in other ways. I usually make a double recipe and freeze half, to use later.
(NOTE: For the beginning cook, T=Tablespoon; t= teaspoon)
Preheat Oven to 400. Mix together the following in a medium sized mixing bowl:
1 cup unseasoned Bread Crumbs
3/4 cup Romano or Parmesan cheese, finely grated (this is NOT parmesan cheese like you sprinkle on pizza)
1/2 cup whole milk
1/2 cup Beef Broth
1/2 cup chopped Fresh Parsley
3 eggs, beaten
2 T dried Oregano
1T Garlic, minced
1T Kosher Salt
1T Ground Black Pepper
2t dried Basil
1t crushed red pepper flakes (omit this if you like to use as an appetizer in barbecue sauce)
After mixing together, ADD:
2 lbs. Ground Chuck
Stir together, using a fork. Using your hands at this point will result in tougher meatballs.
Using a scoop with a scraper built in to remove them, or using your hands, LIGHTLY roll meatballs in desired shape. 1 1/2 "to 2 " works well for use in spaghetti or as appetizers.
Spray the bottom of a baking pan or cookie sheet with non stick spray, and place meatballs so that they don't touch or crowd. Then, cover the bottom of baking pan or cookie sheet in the Beef Broth remaining in the can. Bake for about 20 minutes and check. If done, but not browned, this is the time to remove them, unless using immediately. If you are using them immediately, allow them to brown, but keep an eye on them, as they brown quickly, once they cook completely in the middle.
DO NOT THROW AWAY THE BROTH FROM THE PAN IF MAKING SPAGHETTI. YOU WILL USE IN MARINARA SAUCE, (RECIPE TO FOLLOW)
This meatball recipe is good as an appetizer, with spaghetti and homemade marinara sauce,and the next day, I put the sauce and meatballs in a roll and have a meatball sub for lunch or a quick dinner, and sometimes I make tiny ones and use them as the meat in my lasagna recipe. I have put them in brown gravy over noodles, etc. Don't be afraid to experiment and use them in other ways. I usually make a double recipe and freeze half, to use later.
(NOTE: For the beginning cook, T=Tablespoon; t= teaspoon)
Preheat Oven to 400. Mix together the following in a medium sized mixing bowl:
1 cup unseasoned Bread Crumbs
3/4 cup Romano or Parmesan cheese, finely grated (this is NOT parmesan cheese like you sprinkle on pizza)
1/2 cup whole milk
1/2 cup Beef Broth
1/2 cup chopped Fresh Parsley
3 eggs, beaten
2 T dried Oregano
1T Garlic, minced
1T Kosher Salt
1T Ground Black Pepper
2t dried Basil
1t crushed red pepper flakes (omit this if you like to use as an appetizer in barbecue sauce)
After mixing together, ADD:
2 lbs. Ground Chuck
Stir together, using a fork. Using your hands at this point will result in tougher meatballs.
Using a scoop with a scraper built in to remove them, or using your hands, LIGHTLY roll meatballs in desired shape. 1 1/2 "to 2 " works well for use in spaghetti or as appetizers.
Spray the bottom of a baking pan or cookie sheet with non stick spray, and place meatballs so that they don't touch or crowd. Then, cover the bottom of baking pan or cookie sheet in the Beef Broth remaining in the can. Bake for about 20 minutes and check. If done, but not browned, this is the time to remove them, unless using immediately. If you are using them immediately, allow them to brown, but keep an eye on them, as they brown quickly, once they cook completely in the middle.
DO NOT THROW AWAY THE BROTH FROM THE PAN IF MAKING SPAGHETTI. YOU WILL USE IN MARINARA SAUCE, (RECIPE TO FOLLOW)
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