To cook beans all you need is dry beans, water and salt.
Thursday, August 27, 2009
To cook beans all you need is dry beans, water and salt.
Tuesday, August 25, 2009
2 C butter
4 C flour
2 tsp baking soda
5 C blended oatmeal (I measure the 5 c first and then blend it)
24 ounces chocolate chips (I use half milk chocolate and half white)
2 C brown sugar
1 tsp salt
1 8 ounce Hershey bar (grated)
2 tsp baking powder
3 C chopped nuts
2 tsp vanilla
2 C sugar
1. Blend oatmeal in a blender and mix with all the other dry ingredients
2. Cream the butter and both sugars
3. Add eggs and vanilla and then combine wet ingredients to dry ingredients
4. Mix chips, Hershey bar and nuts
5. Roll into balls and place two inches apart on a cookie sheet
6. Bake for 10 minutes at 375 degrees.
Sunday, August 23, 2009
2 cups warm water
1/4 cup sugar
2 pkgs yeast (or 2 Tbsp)
3 tsp salt
3 heaping Tbsp of shortening
Soak yeast in 1/2 cup water with 2 Tbsps sugar for 5 min. Mix all ingredients, knead and let rise for 45 min. to 1 hour. Roll out dough to pie dough thickness, cut in squares and let rise for 10 to 20 min. Fry in hot shortening or lard in deep fryer or kettle. Serve hot with honey butter spread.
My mom shared this recipe with me. It is very easy and good, but plan on about 2 1/2 hours for finished product. Beware: I made this recipe for a church gathering and have been requested to make it repeatedly since! It is a good one! :)
2 ½ c very warm water
2 tbsp sugar
1 tbsp salt
2 tbsp cooking oil
6 c flour, stirred and measured
2 pkgs dry yeast (2 tbsp = 1 package)
Into a large warm mixing bowl, pour warm water, then stir in sugar, salt, oil, half the flour, and yeast. Beat vigorously 2 or 3 minutes. Stir in remaining flour until all dry ingredients are completely mixed in, leaving spoon right in heavy batter.
Allow dough to rest 10 minutes, then stir down. Allow dough to rest another 10 minutes, then stir down. Repeat this process until dough has been stirred down five times.
Turn dough onto floured board, knead only enough to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle about 9 inches x 12 inches and roll up like a jelly roll Rolling from long side. Pinch edge of loaf to seal the dough. Arrange lengthwise on large cookie sheet that has been sprinkled with corn meal, allowing room for both loaves. Cover lightly and let rise at room temperature for 30 minutes. With very sharp knife, cut three gashes at an angle on top then brush entire surface with slightly beaten egg whites. If desired, sprinkle with sesame or poppy seeds.
Bake immediately at 400 F or 350 F in convention oven for 25-30 minutes or until brown. Remove from baking sheets immediately and cool on racks. Makes two loaves.
Saturday, August 22, 2009
2 medium-large potatoes
2 c peppers (you can use a variety or just green if you don't have red and yellow peppers),
1 c tomatoes, cut in long thin pieces like the peppers
1 tsp dried oregano
1/2 tsp salt
1/2 c parmesan cheese
1 tbsp butter, cut into tiny pieces
Ground black pepper to taste
Prick the potatoes (unpeeled) and cook them in the microwave for 3 minutes on high. Cut them into thin slices when done. Cut the yellow squash and zuchinni into thin slices as well.
Grease your baking dish and layer your veggies beginning with the potatoes. Then add slices of yellow squash, zuchini, peppers, and tomatoes. add some of the oregano, salt, black pepper and cheese. Repeat the layers and top with the small pieces of butter. Cover with aluminum foil and bake at 375 degrees for about 25 minutes (until veggies are tender). Bake for an additional 10 minutes uncovered to brown them a bit.
Friday, August 21, 2009
1 cup seeded and chopped tomatoes (about 1/2 pound)
3 scallions, thinly sliced
2 fresh or pickled jalapeño chilies seeded and minced
2 tablespoons fresh lime juice
2 tablespoons white-wine vinegar
3 tablespoons olive oil
3 tablespoons fresh cilantro, chopped
1 1/2 pounds of firm fleshed white fish (striped bass, halibut, tilapia)
1/2 cup plain yogurt
1/2 cup mayonnaise
1/2 teaspoon cumin
1/2 teaspoon chopped fresh dill
1/4 teaspoon cayenne
juice of 1 lime salt to taste
(I have made it without the yogurt since I didn't have it on hand and it was good)
15 small corn tortillas
Shredded sharp cheddar cheese
2 avocados, sliced
your favorite salsa
chopped cooked bacon
In a bowl combine the ingredients for the marinade. Add the fish. Cover and refrigerate for at least an hour or overnight.
Make the Rubios sauce by whisking the ingredients together in a bowl. Cover and refrigerate. Can be made two days ahead.
Using foil, make a "bowl" for fish to grill in. Transfer the fish from the marinade and place onto the foil. place another layer of foil over the top and press the edges to "seal" to the foil plate underneath. Prepare barbecue (medium-high heat). Grill the fish until the center is just opaque.
To prepare the taco, spray grease on a frying pan, take a tortilla and cover it with shredded cheese, flip tortilla on to greased pan cheese side down, grilling cheese over medium heat until melted and golden. Using a spatula, flip tortilla onto a plate cheese side up. Spread a spoonful of sauce over cheese. Add grilled fish and any other fixings you enjoy.
Super easy and super good!
1 package of brownie mix
1/2 package cookie mix
Prepare the brownies. Let cook for about 20 minutes. Then take out of oven and sprinkle cookie dough on top of almost finished brownies. Then put back into oven and cook for another 7- 10 minutes. Enjoy!
This recipe by Paula Deen is great if you don't want to spend much time in the morning preparing breakfast because you prep it the night before and then just pop it in oven in the morning. Great for a big group and extra yummy!
1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Praline Topping, recipe follows
Raspberry Syrup, recipe follows
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
Here' my secret recipe for chicken stroganoff. Well, I guess it's not so secret anymore!
- 4-5 large boneless/skinless chicken breast, chopped
- 1 cup chopped onions
- 1 cup mushrooms (optional)
- 4 tbsp. butter
- 1 tbsp. paprika
- 1 can cream of chicken
- 2 tbsp. ketchup
- 3-4 cups (or one large container) tomato sauce
- 1 small can of table cream (found in latin section at grocery store)
- salt and pepper
Season chicken with salt and pepper. Melt butter and add chopped onions. Sautee the onions and add chicken. Keep stirring for about 3 minutes and add the mushrooms. Let cook in medium heat until mushrooms are soft. Add paprika and ketchup. Stir everything and add tomato sauce and cream of chicken. Simmer in low heat for about 10 minutes and add table cream. Season with salt and/or garlic salt and serve over rice.
Thursday, August 20, 2009
Prep. Time: 20 min. plus refrigerating
Total: 5 hrs (including refrigerating)
1 pkg (1 lb 2 oz) OREO Chocolate Sandwich Cookies, divided
1/4 c (1/2 stick) butter or margarine, melted
4 pkg (8 oz each) PHILADELPHIA cream cheese softened
1 c sugar
1 tsp vanilla
1 c Sour cream
Oven to 325 degrees. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Place 30 of the cookies in food processor: cover. Process 30-45 sec. or until finely ground. Add butter: mix well. Press firmly onto bottom of prepared pan.
Cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream: mix well. Add eggs , one at a time, beating just until blended after each addition. Chop remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.
45 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles, Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
Saturday, August 15, 2009
While at the Indian store, the owner recommended I buy "Pakora Masala" (spices for Pakora). Now, my cousin did not really include that on her recipe, but I decided to add it anyway (they are delicious either way). I used very little, probably about a teaspoon of it, and skipped the cumin and dry cilantro since I was adding this (plus this mix of spices already has cumin).
Seeded jalapeno (s)-chopped
Salt to taste (you don't need to much)
Finely diced potatoes
Mix all the veggies and then start adding the flour a little at a time, mix well. Add water as needed, a little bit at a time because you do not want your dough/veggie mix to be runny. You want to make sure that the dough/veggie mix will not fall apart, so if it's starts holding together then you are ready to fry the pakora.
Drop teaspoon fulls of dough into hot oil, and cook both sides. I cooked one first just to see if it needed more salt or not. If the oil is at the right temperature, it really won't take long for them to start getting a golden/brown color. Place cooked pakoras over some paper towels to remove any excess oil. Serve warm (I think they taste best warm) with yogurt sauce.
Place all ingredients in blender and mix well. Keep refrigerated.
Thursday, August 13, 2009
2 c shredded zucchini
2 c sifted flour
1 1/4 c sugar
1 tsp salt
1 1/2 tsp baking soda
2 tsp vanilla
1/2 c cocoa
1/2 c oil or melted butter
3/4-1 c water
Sift dry ingredients. Combine zucchini, oil, vanilla. Blend with dry ingredients. Add water 1/4 c at a time until desired consistency. Spread batter in oiled pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.
3 tbsp cocoa
2 tbsp butter
1/8 c milk
1 c powdered sugar
1/4 tsp vanilla
Mix ingredients and frost brownies while warm.
Saturday, August 8, 2009
1 c flour
1 c milk
1/8 tsp salt
3 tbsp butter
Heat oven to 425 degrees. While oven pre-heats, mix all ingredients except for butter (don't over mix). In a large baking dish place butter and melt in oven (watch it so it doesn't burn). Pour mix over melted butter and bake for 20-23 minutes. Serve with fruit and syrup
*If baby back ribs are not available, substitute 4 lbs pork spareribs, cut in half lengthwise. Cut spareribs into 3-4 rib portions. Cook 20 minutes in enough boiling water to cover. Grill ribs 30-40 minutes or until no longer pink near bone, brushing with portion of pineapple mixture during last 10 minutes.
Combine crushed pineapple with juice, apricot jam, mustard, vinegar, ginger and garlic in blender or food processor. Cover and process until very smooth.
On oiled grill. Grill ribs over medium heat 40 minutes or until ribs are no longer pink near bone. Brush ribs with portion of pineapple sauce mixture during last 10 minutes of cooking. Cut into individuals ribs to serve. Serve remaining sauce for dipping.
Thursday, August 6, 2009
2 Tbsp. minced Garlic
4 Tbsp. Butter
2 Tbsp. Flour
2 cups Milk
3/4 cup grated Parmesan cheese
salt to taste
2 chicken breasts, cubed
Favorite chicken marinade (I like Stubb's)
8 oz. Penne Pasta (or whatever pasta you have on hand)
1 cup diced Tomatoes
Fresh Green Beans, cooked
Fresh or dried Parsley Flakes and Pamesan Cheese
NOTE: Use whatever veggies you have on hand. Red bell peppers, zucchini, artichoke, asparagus would all be good in this dish.
Cover diced chicken with marinade in a bowl. Set aside in refrigerator to allow chicken to absorb the flavors of the marinade. Cut off ends of Green Beans and cut in half. Place in small saucepan and add water until beans are covered. Cook over medium heat until beans become al dente. (Tender, yet crisp) As beans are cooking, heat water for pasta and cook pasta according to package directions.
In a seperate pan saute garlic in butter over medium heat. Add flour to make roux. Slowly mix in milk. Allow sauce to thicken, stirring constantly. When sauce reaches desired consistency, add Parmesan and stir until combined. If sauce becomes too thick, add additional milk as desired.
To cook chicken, heat a Tbsp of oil in a frying pan on medium heat. Place cubed chicken in the pan and cook for 4 min. Flip the chicken to other side and cook an additional 4 min. or until cooked.
To serve on a platter or individual plates: Spoon pasta on to plate or platter. Add tomatoes, chicken and green beans. Spoon sauce over all and sprinkle grated Parmesan and parsley over top. Serve with toasted french bread.
Monday, August 3, 2009
For this recipe you'll need Poblano peppers (pictured above). These are large (around 4-7" long, 2-3" wide)mild chili peppers that are dark green in color. The plate they are on is about 8 inches long so that showes you how large they are. They are very popular so you'll most likely find them in your local grocery store. This is the type of pepper you would use when making Chiles Rellenos (Stuffed Peppers)...one of my future posts.
1 small onion, finely chopped
1 small poblano chile pepper, finely chopped
2 (about 8 ounces total) boneless, skinless chicken breast halves, cut into bite-size pieces
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes or paprika (optional)
1 cup uncooked medium or short grain rice
3 1/2 cups chicken broth
1 can (12 fluid ounces) evaporated milk
Saturday, August 1, 2009