Clingstone is for canning.
Freestone is for eating and cooking.
Tuesday, October 20, 2015
Wednesday, August 8, 2012
Diane Earl's Pot Roast
Diane Earl's Pot Roast
This is how my mom learned to make pot roast from her grandmother.
Ingredients:
1 - 7 bone pot roast (it doesn't taste as good without using this cut of meat. The bones add a lot of flavor.)
1 can consomme soup
1 onion - cut up
olive oil
Seasonings: salt, pepper, garlic salt, Spike (all purpose seasoning)
carrots - cut up
potatoes - cut up
Directions:
Season the pot roast well on both sides. Brown the pot roast in olive oil and cut up onions on both sides. After done browning, turn down electric skillet to a very low temperature (simmer). Add 1 can of consomme soup and cover. Let cook all day on the very low temperature. This will make it fall apart tender. Add water, if needed, during the day if cooking liquid gets low. About 30 - 45 minutes before serving, put carrots and potatoes around roast. Sprinkle vegetables with Spike and salt & pepper. Cook vegetables in juices. Enjoy!
Friday, November 18, 2011
Miss Margery Gill's Secret Chocolate Chip Cookie Recipe
This is a treasured recipe from my 2nd grade teacher. She was my mentor and a person who I wanted to be like my whole life.
This is more than a recipe...it is a legacy.
(Double-click to enlarge recipe)
Saturday, November 6, 2010
Sunday, October 31, 2010
Scary Skull Cakes
I volunteered to bring baked goods to Will's Halloween school party. Ms. Griffin gave me this cute recipe. (A marshmallow makes his chin.) Here is the link to the recipe: Scary Skull Cakes
The kids really liked them, so that was an added bonus of happiness. :)
Friday, September 3, 2010
E-mealz - A Site That Plans Your Meals & Makes Your Grocery List, Too!
I LOVE to organize. But, organizing my dinner plans is something that I have never been good at in 20 years of marriage. Meal planning has always been a weak and sore spot. I am in the drive through line way too many times in desperation.
So, I looked online for some help with school starting up again and I found E-mealz. I think that I heard angels singing when I signed up! :) This seems too good to be true.
Here is the link to look at the site: E-MEALZ Easy Meals for Busy and Frugal Families
When you get to the site's home page, click on the middle tab, meal plan options. There are SO many plan options! You first choose if you want to feed a family of 4 to 6 or two people. You choose what grocery store you want to shop at. (They make the menus according to the store sales.) Then, you pick from their many plans. They have family plans, low carb, low fat, points, gluten free etc.!
Then, you can see a sample menu, recipes and shopping list of what you have chosen. The layout is very easy to read. The recipes are right on the meal plan page. They are easy and affordable recipes that use a variety of main proteins (not just chicken!). I like that they add balanced side dishes along with the main dish, too.
The price is so reasonable; $15 for 3 months worth of plans. That is $1.25 per week. If you use the coupon code Dave at checkout, you will get $2.50 off the 1st 3 months. (Dave Ramsey, financial expert, is advertising for E-mealz.)
I have been cooking every night, since I found this site. This has solved a real stress in my life. If I have such a big problem with dinners, I thought at least some of you would have the same problem, too. So, consider this information your early Christmas present from me to you! :)
E-MEALZ Easy Meals for Busy and Frugal Families
So, I looked online for some help with school starting up again and I found E-mealz. I think that I heard angels singing when I signed up! :) This seems too good to be true.
Here is the link to look at the site: E-MEALZ Easy Meals for Busy and Frugal Families
When you get to the site's home page, click on the middle tab, meal plan options. There are SO many plan options! You first choose if you want to feed a family of 4 to 6 or two people. You choose what grocery store you want to shop at. (They make the menus according to the store sales.) Then, you pick from their many plans. They have family plans, low carb, low fat, points, gluten free etc.!
Then, you can see a sample menu, recipes and shopping list of what you have chosen. The layout is very easy to read. The recipes are right on the meal plan page. They are easy and affordable recipes that use a variety of main proteins (not just chicken!). I like that they add balanced side dishes along with the main dish, too.
The price is so reasonable; $15 for 3 months worth of plans. That is $1.25 per week. If you use the coupon code Dave at checkout, you will get $2.50 off the 1st 3 months. (Dave Ramsey, financial expert, is advertising for E-mealz.)
I have been cooking every night, since I found this site. This has solved a real stress in my life. If I have such a big problem with dinners, I thought at least some of you would have the same problem, too. So, consider this information your early Christmas present from me to you! :)
E-MEALZ Easy Meals for Busy and Frugal Families
Sunday, June 20, 2010
Lomo Saltado - A Peruvian Classic
Olive oil or vegetable oil
1 lb. Tenderloin or thin cut Rib Eye Steak; sliced in strips
2 medium red onion, cut in squares
1 can petite diced tomatoes, not drained
1 Tb. minced garlic
3-4 Tb. red wine vinegar
2 Tb. soy sauce
Salt, pepper, dry parsley and cumin to taste
1 pound frozen fast food french fries
White rice or sticky rice
- Make rice. Keep warm.
- Cook french fries. Keep warm.
- Put oil in the pan and add onion squares. Heat oil to high heat. Add salt and peppered meat to hot oil to brown. Remove meat when it is still pink, so it won't be tough when eating. Leave onions and pan juices in the pan.
- Add 1 Tb. garlic to pan ingredients. Add tomatoes, not drained. Add red wine vinegar, soy sauce and spices. Heat on medium to medium high until sauce reduces by about half and creates a reduction sauce.
To serve: Layer rice on the bottom, then french fries, then meat, then tomato sauce. Yummy!
Source: Husband's business trips to Honda in CA, eating at El Pollo Inka in Gardena, CA.
Friday, June 18, 2010
Baking with Julia - Brownies by Julia Child
Ingredients:
- 1 1/4 cups sifted all-purpose flour
- 1 teaspoon salt
- 8 ounces unsalted butter
- 4 ounces unsweetened chocolate, coarsely chopped
- 2 ounces bittersweet chocolate, coarsely chopped
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
Directions:
Center a rack in the oven and preheat the oven to 350°.
Sift the flour and salt together and set aside.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate does not scorch
Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.
Pour the mixture into a large bowl.
Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.
Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don’t set from the heat.
Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.
Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
When the eggs are almost completely incorporated, gently fold in the dry ingredients.
Pour and scrape the batter in to an unbuttered 9-inch square pan.
Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry.
Cut into the center at about the 23-minute mark to see how the brownies are progressing: they’ll be perfect if they’re just barely set and still pretty gooey. They’re still awfully good on the other side of set, so don’t worry if you miss the moment on your first try.
The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month. Thaw, still wrapped, at room temperature.
Source: Cookbook "Baking with Julia"
- 1 1/4 cups sifted all-purpose flour
- 1 teaspoon salt
- 8 ounces unsalted butter
- 4 ounces unsweetened chocolate, coarsely chopped
- 2 ounces bittersweet chocolate, coarsely chopped
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
Directions:
Center a rack in the oven and preheat the oven to 350°.
Sift the flour and salt together and set aside.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate does not scorch
Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.
Pour the mixture into a large bowl.
Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.
Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don’t set from the heat.
Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.
Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
When the eggs are almost completely incorporated, gently fold in the dry ingredients.
Pour and scrape the batter in to an unbuttered 9-inch square pan.
Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry.
Cut into the center at about the 23-minute mark to see how the brownies are progressing: they’ll be perfect if they’re just barely set and still pretty gooey. They’re still awfully good on the other side of set, so don’t worry if you miss the moment on your first try.
The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month. Thaw, still wrapped, at room temperature.
Source: Cookbook "Baking with Julia"
Monday, May 17, 2010
The Automat's Macaroni and Cheese
This is a really good mac & cheese recipe. It uses tomatoes and cream for an interesting finished flavor.
1 lb. Ziti Rigatoni
1/8 tsp. Red Pepper
1/8 tsp. Red Pepper
6 Tbs. Flour
1/8 tsp. White Pepper
1/8 tsp. White Pepper
6 Tbs. Butter
4 Tbs. Light Cream
4 Tbs. Light Cream
6 C. Milk
3C. Grated Sharp Cheddar Cheese
3C. Grated Sharp Cheddar Cheese
2 tsp. Salt
1C. Crushed Tomatoes
1C. Crushed Tomatoes
2 tsp. Sugar
Boil ziti until barely cooked. Drain and set aside.
In a medium saucepan, melt the butter over low heat, blend in flour and cook 2 minutes.
Beat in the milk, then the cream and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and cool slightly.
Stir in the cheese until melted, then add the tomatoes, salt, sugar and two peppers. Add cheese mixture to the ziti.
Pour into a baking pan and bake in a preheated 400* oven until top browns and bubbles.
**To Freeze: Pour into aluminum pans, seal and place in freezer. DO NOT BAKE BEFORE FREEZING.
**To Bake Frozen Macaroni and Cheese: Allow to defrost before baking. Uncover and place in 400* oven and bake until top is brown and bubbling.
The Automat's Chocolate Chip Cookies
These are the BEST chocolate chip cookies that I have ever made. (And I have made a lot of chocolate chip cookies!)
3/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
9-ounce bag semi-chocolate chips ***
Preheat the oven to 375 degrees F.
In an electric mixer, blend the shortening with the white and brown sugars until light and fluffy, about 5 minutes. Add the baking soda, salt, vanilla, and eggs, and beat until mixed. Stir in the flour slowly and beat at low speed until well blended. Fold in the chocolate chips.
Drop the mixture by rounded tablespoonfuls, 2 inches apart, onto an ungreased cookie sheet. Bake 10 to 12 minutes, until lightly browned. With a metal spatula, remove the cookies to wire racks to cool. Repeat with the remaining dough. Store the cookies in a tightly covered container.
*** I substituted the semi-sweet chips for Special Dark chips and it was a good swap.
3/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
9-ounce bag semi-chocolate chips ***
Preheat the oven to 375 degrees F.
In an electric mixer, blend the shortening with the white and brown sugars until light and fluffy, about 5 minutes. Add the baking soda, salt, vanilla, and eggs, and beat until mixed. Stir in the flour slowly and beat at low speed until well blended. Fold in the chocolate chips.
Drop the mixture by rounded tablespoonfuls, 2 inches apart, onto an ungreased cookie sheet. Bake 10 to 12 minutes, until lightly browned. With a metal spatula, remove the cookies to wire racks to cool. Repeat with the remaining dough. Store the cookies in a tightly covered container.
*** I substituted the semi-sweet chips for Special Dark chips and it was a good swap.
Saturday, May 8, 2010
No-Knead Bread (Great for Your Le Creuset Cookware!)
Recipe: No-Knead Bread
Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Thanks to Patti Cakes for pointing me in this direction! Patti Cakes says this will make a great rustic loaf of bread. Yum and yum.
Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Thanks to Patti Cakes for pointing me in this direction! Patti Cakes says this will make a great rustic loaf of bread. Yum and yum.
Butterscotch Nests/Haystacks
Butterscotch Nests/Haystacks
These are fun for Easter.
Place three candy coated Easter eggs in the middle to make your nests...
1 cup peanut butter
1/2 package or 6 oz butterscotch morsels
1 large can chow mein noodles
Melt peanut butter and butterscotch together. Can be done on the stove top or in a microwave. Pour over noodles; mix well. Drop by tablespoon on wax paper; freeze for a couple of hours. May be stored in a loose fitting topped cookie jar.
Thank you to Patti Cakes for this recipe!
These are fun for Easter.
Place three candy coated Easter eggs in the middle to make your nests...
1 cup peanut butter
1/2 package or 6 oz butterscotch morsels
1 large can chow mein noodles
Melt peanut butter and butterscotch together. Can be done on the stove top or in a microwave. Pour over noodles; mix well. Drop by tablespoon on wax paper; freeze for a couple of hours. May be stored in a loose fitting topped cookie jar.
Thank you to Patti Cakes for this recipe!
Monday, April 12, 2010
Jackie's Taco Soup
Jackie's Taco Soup
1 to 1-1/2 lbs hamburger browned with
1/2 an onion and
1 packet of taco seasoning mix and
1 packet of dry Ranch dressing mix.
Brown.
Add in a big pot and
Drain everything:
1 can of pinto beans
1 can of kidney beans
1 small can of green chili peppers chopped
1 small can of olives chopped
1 15-16 oz can of tomato sauce
1 can of corn
1 can of water
1 can of diced tomatoes (don't drain)
Hamburger mix already browned.
Heat until warmed.
When serving, you can add on top:
sour cream
grated cheese
guacamole
salsa
tortilla chips
(or I used flour tortillas and cut them with scissors into 1/8 inch strips and browned them in some oil for a crunch topping)
It was good. That's it!
My 5 year old, Kindergarten son LOVED this soup! He couldn't stop talking about it and he is not an adventurous eater, yet. Here he is reading the recipe for us!
1 to 1-1/2 lbs hamburger browned with
1/2 an onion and
1 packet of taco seasoning mix and
1 packet of dry Ranch dressing mix.
Brown.
Add in a big pot and
Drain everything:
1 can of pinto beans
1 can of kidney beans
1 small can of green chili peppers chopped
1 small can of olives chopped
1 15-16 oz can of tomato sauce
1 can of corn
1 can of water
1 can of diced tomatoes (don't drain)
Hamburger mix already browned.
Heat until warmed.
When serving, you can add on top:
sour cream
grated cheese
guacamole
salsa
tortilla chips
(or I used flour tortillas and cut them with scissors into 1/8 inch strips and browned them in some oil for a crunch topping)
It was good. That's it!
My 5 year old, Kindergarten son LOVED this soup! He couldn't stop talking about it and he is not an adventurous eater, yet. Here he is reading the recipe for us!
Monday, March 8, 2010
Elizabeth Earl Green's Alfredo Sauce
Alfredo Sauce
2 cups whipping cream
1 1/2 cups sour cream
2/3 cups grated parmesan cheese
1/2 tsp salt
1/4 tsp white pepper (can use black pepper as well)
Just barely bring to a light boil in a saucepan and serve. Yum.
2 cups whipping cream
1 1/2 cups sour cream
2/3 cups grated parmesan cheese
1/2 tsp salt
1/4 tsp white pepper (can use black pepper as well)
Just barely bring to a light boil in a saucepan and serve. Yum.
Thanks to Sara Barlow for posting!
Saturday, March 6, 2010
Wolfgang Puck's Mushroom Soup
1 lb firm white mushrooms, cleaned
Juice from 1 medium lemon
1 T unsalted butter
2 T minced shallots
1/4 tsp dried thyme
1/2 bay leaf
1 tsp salt
1/2 tsp freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 tsp cornstarch
1 T minced parsley
Sprinkle the mushrooms with lemon juice. In a food processor, fitted with a metal blade, coarsely chop the mushrooms. Melt the butter in a heavy saucepan over medium heat, and lightly sauté the shallots. Add the mushrooms, thyme, and bay leaf and sauté for 10 minutes, or until the liquid disappears. Add cream and stock and bring to a boil. Quickly reduce heat and simmer for 10 minutes.
In a small bowl, combine cornstarch with 1 tablespoon cold water and add to the soup. Continue to simmer 5 minutes longer, stirring constantly. Correct seasoning to taste.Serve in warm bowls. Sprinkle with minced parsley.
Thanks to Patti Cakes for this recipe. It was really good!
Juice from 1 medium lemon
1 T unsalted butter
2 T minced shallots
1/4 tsp dried thyme
1/2 bay leaf
1 tsp salt
1/2 tsp freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 tsp cornstarch
1 T minced parsley
Sprinkle the mushrooms with lemon juice. In a food processor, fitted with a metal blade, coarsely chop the mushrooms. Melt the butter in a heavy saucepan over medium heat, and lightly sauté the shallots. Add the mushrooms, thyme, and bay leaf and sauté for 10 minutes, or until the liquid disappears. Add cream and stock and bring to a boil. Quickly reduce heat and simmer for 10 minutes.
In a small bowl, combine cornstarch with 1 tablespoon cold water and add to the soup. Continue to simmer 5 minutes longer, stirring constantly. Correct seasoning to taste.Serve in warm bowls. Sprinkle with minced parsley.
Thanks to Patti Cakes for this recipe. It was really good!
Monday, March 1, 2010
Chocolate-Orange Brownies - March 2010 - Bon Appetit
In my recipe file (add to computer if we like it) -- In RSVP section of the magazine.
Thursday, February 11, 2010
Momofuku Milk Bar Compost Cookies
Christina Tosi's Compost Cookies
INGREDIENTS:
1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients!
(Kelly used mini chocolate chips, Raisinettes, Rolos & Cocoa Krispies)
1 1/2 cups Your favorite snack foods (chips, pretzels, etc)
(Kelly used goldfish, ritz, & fritos) (ADD SALTY SNACK FOOD FIRST)
DIRECTIONS:
Yield: 15 6oz cookies
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size. When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula. Refrigerate for an hour before putting on tray to bake.
Bake at 400 degrees for 9-11 minutes
Source: Live with Regis and Kelly
INGREDIENTS:
1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients!
(Kelly used mini chocolate chips, Raisinettes, Rolos & Cocoa Krispies)
1 1/2 cups Your favorite snack foods (chips, pretzels, etc)
(Kelly used goldfish, ritz, & fritos) (ADD SALTY SNACK FOOD FIRST)
DIRECTIONS:
Yield: 15 6oz cookies
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size. When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula. Refrigerate for an hour before putting on tray to bake.
Bake at 400 degrees for 9-11 minutes
Source: Live with Regis and Kelly
Tuesday, February 9, 2010
Hoppin' John by Emeril Lagasse
Ingredients:
1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice
Directions:
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
We have Hoppin' John every New Year's Day for good luck in the New Year. -- My childhood friends, the MacLeans, always had it. So, that is where my tradition came from.
1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice
Directions:
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
We have Hoppin' John every New Year's Day for good luck in the New Year. -- My childhood friends, the MacLeans, always had it. So, that is where my tradition came from.
Monday, February 1, 2010
Saturday, January 16, 2010
Food Shelf Life
Here is a website that tells you the shelf life of any food that you could possibly have a question about.
http://stilltasty.com/
http://stilltasty.com/
Friday, January 15, 2010
French Apple Pie from Amanda Urias
French Apple Pie
* This is a cross between Southern Living 2006 and Betty Crocker 1978 - the best of 2 generations! Plus I put in my own tips I've learned along the way cooking this one for a couple of years. Enjoy!
Best if you use a 9 or 10 inch pie plate
Bottom Crust:
Use your favorite recipe, buy one, or get Ruben to give you his recipe: this is the only part of the pie I don't do!
Filling:
6 medium sized apples (should yield roughly six cups when sliced) - use a firm, tart, cooking apple: mcintosh, gala, rome, fuji
1 lemon - juiced
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Crumb Topping:
1/2 cup (1 stick) firm butter
1 cup all-purpose flour
1/2 cup packed light brown sugar
1. Preheat oven to 450 degrees F.
2. Roll your pastry to 1/8 inch thickness and place in pie plate - poke with fork and crimp the edges or design as you would like. Set aside.
3. Peel, core, and thinly slice your apples as uniformly as possible. Use a melon baller to easily core (Ruben tip). Stir sliced apples in a large bowl with lemon juice to keep from browning as you slice. Add a little lemon juice at a time so you have sufficient for all the apples.
4. In small bowl, combine sugar, brown sugar, flour, cinnamon, and nutmeg; spoon over apple mixture, stirring gently.
5. Spoon filling evenly into your pastry shell/ pie plate, including all the juice from the sugared apples. You can load it up a little high - it will reduce down a bit in the oven (Ruben taught me that one - and its true!).
6. Cut 1 stick butter into small cubes, mix by hand or with a pastry cutter with flour and brown sugar until crumbly. If it gets too soft or clumpy you can add a little extra flour, or stick the bowl in the fridge for 15-20 minutes to get firm again (thanks Lisa and Martha Stewart for that tip!).
7. Top pie with your Crumb Filling, covering the whole top.
8. Cover edge of pie with foil or pie crust shield to prevent excessive browning.
9. Bake at 450 for 15 minutes. Lower heat to 350 and cook for another 50 minutes. Cover entire pie with foil during last 15 minutes.
Serve warm or hold in the fridge for later. Enjoy!!!
* This is a cross between Southern Living 2006 and Betty Crocker 1978 - the best of 2 generations! Plus I put in my own tips I've learned along the way cooking this one for a couple of years. Enjoy!
Best if you use a 9 or 10 inch pie plate
Bottom Crust:
Use your favorite recipe, buy one, or get Ruben to give you his recipe: this is the only part of the pie I don't do!
Filling:
6 medium sized apples (should yield roughly six cups when sliced) - use a firm, tart, cooking apple: mcintosh, gala, rome, fuji
1 lemon - juiced
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Crumb Topping:
1/2 cup (1 stick) firm butter
1 cup all-purpose flour
1/2 cup packed light brown sugar
1. Preheat oven to 450 degrees F.
2. Roll your pastry to 1/8 inch thickness and place in pie plate - poke with fork and crimp the edges or design as you would like. Set aside.
3. Peel, core, and thinly slice your apples as uniformly as possible. Use a melon baller to easily core (Ruben tip). Stir sliced apples in a large bowl with lemon juice to keep from browning as you slice. Add a little lemon juice at a time so you have sufficient for all the apples.
4. In small bowl, combine sugar, brown sugar, flour, cinnamon, and nutmeg; spoon over apple mixture, stirring gently.
5. Spoon filling evenly into your pastry shell/ pie plate, including all the juice from the sugared apples. You can load it up a little high - it will reduce down a bit in the oven (Ruben taught me that one - and its true!).
6. Cut 1 stick butter into small cubes, mix by hand or with a pastry cutter with flour and brown sugar until crumbly. If it gets too soft or clumpy you can add a little extra flour, or stick the bowl in the fridge for 15-20 minutes to get firm again (thanks Lisa and Martha Stewart for that tip!).
7. Top pie with your Crumb Filling, covering the whole top.
8. Cover edge of pie with foil or pie crust shield to prevent excessive browning.
9. Bake at 450 for 15 minutes. Lower heat to 350 and cook for another 50 minutes. Cover entire pie with foil during last 15 minutes.
Serve warm or hold in the fridge for later. Enjoy!!!
Friday, January 1, 2010
Thursday, December 31, 2009
Twice Baked Potatoes
Prep Time:15 Min
Cook Time:1 Hr 15 Min
Ready In:1 Hr 30 Min
Original Recipe Yield 8 servings
Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.
Cook Time:1 Hr 15 Min
Ready In:1 Hr 30 Min
Original Recipe Yield 8 servings
Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.
Spinach & Artichoke Dip by Alton Brown
Ingredients
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Directions
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Directions
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Tuesday, December 15, 2009
WP's Sugar Cookies
Can make this sugar cookie dough in the Bosch mixer
1 1/2 C. sugar
1 cup shortening
2 eggs
2 Tb. canned milk
1 tsp. vanilla
1/2 tsp. lemon extract
1/2 tsp. soda
1/2 tsp. salt
3 C. flour
1. Cream sugar and shortening
2. Add eggs and liquids
3. Sift together dry goods
4. Put in bowl
5. Chill dough
6. Roll out on floured board
(wooden pin and board worked best - also used a bench scraper/pastry cutter to move the dough around on the board)
7. Bake at 280 degrees for 8-10 minutes depending on your oven
(mine cooked for 12-14 minutes)
1 1/2 C. sugar
1 cup shortening
2 eggs
2 Tb. canned milk
1 tsp. vanilla
1/2 tsp. lemon extract
1/2 tsp. soda
1/2 tsp. salt
3 C. flour
1. Cream sugar and shortening
2. Add eggs and liquids
3. Sift together dry goods
4. Put in bowl
5. Chill dough
6. Roll out on floured board
(wooden pin and board worked best - also used a bench scraper/pastry cutter to move the dough around on the board)
7. Bake at 280 degrees for 8-10 minutes depending on your oven
(mine cooked for 12-14 minutes)
Tuesday, December 1, 2009
One Dough, Two Treats - Bon Appetit - December 2009
http://www.bonappetit.com/magazine/2009/12/one_simple_dough_two_sweet_treats
by Dorie Greenspan
Sticky buns or chocolate cranberry bread.
by Dorie Greenspan
Sticky buns or chocolate cranberry bread.
Friday, November 27, 2009
Joy Philbin's Sweet Potato and Fresh Orange Casserole
INGREDIENTS:
4 Large Sweet Potatoes
2 Oranges
1 Stick of Butter
1 Cup of Light Brown Sugar
½ Cup of Chopped Pecans
1 Tbsp. of Cornstarch
1 Cup of Orange Juice
3 Tbsp. of Maple Syrup
1/8 Tsp. Cloves
DIRECTIONS:
Cover potatoes in water and boil until tender, approximately 25-30 minutes. Remove the potatoes and peel while still warm. Cut into ¼" slices and set aside. Peel, then slice the oranges into ¼" slices. Mix gently with potatoes.Coat a 9x13 casserole dish with cooking spray and add the potato/orange mixture.Meanwhile, melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer 3 minutes. Pour sugar/pecan mixture over the top of the potato/orange mixture.In a saucepan, mix the orange juice, cornstarch, maple syrup and cloves. Cook and stir until thick. Pour over potatoes and bake at 375° for 15 minutes. (Serves 4-6 as a side dish)
4 Large Sweet Potatoes
2 Oranges
1 Stick of Butter
1 Cup of Light Brown Sugar
½ Cup of Chopped Pecans
1 Tbsp. of Cornstarch
1 Cup of Orange Juice
3 Tbsp. of Maple Syrup
1/8 Tsp. Cloves
DIRECTIONS:
Cover potatoes in water and boil until tender, approximately 25-30 minutes. Remove the potatoes and peel while still warm. Cut into ¼" slices and set aside. Peel, then slice the oranges into ¼" slices. Mix gently with potatoes.Coat a 9x13 casserole dish with cooking spray and add the potato/orange mixture.Meanwhile, melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer 3 minutes. Pour sugar/pecan mixture over the top of the potato/orange mixture.In a saucepan, mix the orange juice, cornstarch, maple syrup and cloves. Cook and stir until thick. Pour over potatoes and bake at 375° for 15 minutes. (Serves 4-6 as a side dish)
Recipes from "Live with Regis and Kelly" Taping - Aired on Friday, November 27, 2009
Holden and I went to a taping of "Live with Regis and Kelly". They had a competition with three top chefs to cook new creations with Thanksgiving leftovers.
Here are the recipes. (Alex Stratta was the winner.):
Alex Stratta's Potato and Turkey Fritter with Cranberry Vinaigrette
Alex Stratta's Pumplin Pie Ravioli with Pecans and Sage
Hubert Keller's Turkey, Winter Vegetables & Mushroom "Cappuccino" with Turkey Stuffing Crostini
Hubert Keller's Pumpkin Pie Milkshake
Paul Bartolotta's Coconut-Curry Turkey "Hot Pot"
Paul Bartolotta's Crispy Turkey Cakes with Mushroom Gravy
Here are the recipes. (Alex Stratta was the winner.):
Alex Stratta's Potato and Turkey Fritter with Cranberry Vinaigrette
Alex Stratta's Pumplin Pie Ravioli with Pecans and Sage
Hubert Keller's Turkey, Winter Vegetables & Mushroom "Cappuccino" with Turkey Stuffing Crostini
Hubert Keller's Pumpkin Pie Milkshake
Paul Bartolotta's Coconut-Curry Turkey "Hot Pot"
Paul Bartolotta's Crispy Turkey Cakes with Mushroom Gravy
Thursday, November 26, 2009
Wednesday, November 25, 2009
Jello Jigglers
Prep Time:
10 min
Total Time:
3 hr 10 min
Makes:
2 doz. or 24 servings, 1 JIGGLERS® each
What You Need!
2-1/2 cups boiling water (Do not add cold water.)
2 pkg. (8-serving size each) JELL-O Gelatin, any flavor
Make It!
STIR boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into 13x9-inch pan.
REFRIGERATE at least 3 hours or until firm.
DIP bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator.
10 min
Total Time:
3 hr 10 min
Makes:
2 doz. or 24 servings, 1 JIGGLERS® each
What You Need!
2-1/2 cups boiling water (Do not add cold water.)
2 pkg. (8-serving size each) JELL-O Gelatin, any flavor
Make It!
STIR boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into 13x9-inch pan.
REFRIGERATE at least 3 hours or until firm.
DIP bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator.
Tuesday, November 24, 2009
French's Green Bean Casserole
Ingredients:
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions
Directions:
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Tips from French's KitchenTip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.
Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
Nutritional Analysis Per Serving (prepared with 1 % milk): 167 Calories, 9 g Fat, 4 g Saturated Fat, 0 g Trans Fat, 3 mg Cholesterol, 3 g Protein, 15 g Carbohydrates, 3 g Dietary Fiber, 439 mg Sodium.
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions
Directions:
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Tips from French's KitchenTip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.
Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
Nutritional Analysis Per Serving (prepared with 1 % milk): 167 Calories, 9 g Fat, 4 g Saturated Fat, 0 g Trans Fat, 3 mg Cholesterol, 3 g Protein, 15 g Carbohydrates, 3 g Dietary Fiber, 439 mg Sodium.
Saturday, November 14, 2009
This is a Crock... Recipes that is!
CROCK POT RECIPES
Click on the link to view the recipe!
Click on the link to view the recipe!
Crock Pot - Beef
Crock Pot - Pork
Crock Pot - Fish & Seafood
Crock Pot - Soup, Stew & Chili
Bean Soup for the Crock Pot | |||
Crock Pot - Barbeque
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