3 C. choc. chips
1 can sweetened condensed milk
1/4 C butter
1/2 C nuts
Put all ingredients in a microwavable bowl, except nuts. Microwave on medium until chips are melted, 3-5 min. Stirring once or twice. Stir in nuts, quickly and then pour into an 8X8 buttered pan.
This sets up quickly, so work fast in adding nuts. You can use any flavor of chips-can do white with crushed up candy canes, peanut butter with peanuts, etc. Keep in the refrigerator because it's a soft fudge :) or add about 1/2 c of small marshmallows. So easy and yummy!
Monday, December 20, 2010
Saturday, December 18, 2010
Cake Mix Cookies
Got this one from my friend Erin :-)
Ingredients:
1 box cake mix (any flavor)
2 Large eggs
1/3 c. Oil
Directions:
1. Mix all ingredients well with a wooden spoon. Roll mix into 1" balls and place far apart on cookie sheets. Flatten to 1/4" thickness with the bottom of a glass which has been dipped in flour. Bake at 375 for 6 min. Let cold a minute before removing from sheets. (they hard up upon cooling)
2. Eat them just as they are or possibly buy a corresponding frosting flavor and frost while they are slightly hot.
Ingredients:
1 box cake mix (any flavor)
2 Large eggs
1/3 c. Oil
Directions:
1. Mix all ingredients well with a wooden spoon. Roll mix into 1" balls and place far apart on cookie sheets. Flatten to 1/4" thickness with the bottom of a glass which has been dipped in flour. Bake at 375 for 6 min. Let cold a minute before removing from sheets. (they hard up upon cooling)
2. Eat them just as they are or possibly buy a corresponding frosting flavor and frost while they are slightly hot.
Monday, December 6, 2010
Fattigmann Bakkels (Poor Man's Cakes)
So this is really an awesome recipe, but I have to put it because I finally found a recipe for it! It's a Norwegian dessert that my Grandma Lock made for me a couple times, but I liked it. So I'm really posting the recipe for nostalgia purposes, and so I can share these cakes someday with my kids while we talk about how awesome their Great Grandma Lock was. I sure love and miss her so!
Recipe from LDS Family Fun
Cake Ingredients:
1 egg
3 egg yolks
1/4 c heavy cream
4 t white sugar
1 T melted butter
1/4 t ground cardamom (may substitute nutmeg or cinnamon)
1 1/2 c flour
Lard for frying (You know that's what my grandma used but may substitute oil or shortening instead and it turns out fine)
Icing Ingredients:
3 T softened butter
1 T shortening
1/2 t vanilla extract
1 1/2 c powdered sugar
1 1/2 T milk
Food coloring
Directions:
1. Cake Dough: Beat egg and egg yolks together in large bowl. Stir in the cream, sugar, melted butter and cardamom (nutmeg or cinnamon)
2. Mix in flour to make a soft dough.
3. On a floured cloth, roll the dough out to 1/8-inch thickness.
4. Cut into 2x2 inch square shapes. Heat lard (oil or shortening) in deep skillet to 365 degrees F. Have an adult carefully place a few squares at a time into the hot oil. Cook until the cakes return to the surface and then turn over to finish cooking until lightly golden (about 10 seconds). Drain on brown paper or paper towel.
5. Icing: In a mixing bowl, cream butter, shortening and vanilla.
6. Beat in powdered sugar and milk to achieve desired consistency.
7. Divide into two bowls; tint one red and one green.
8. When cool (about 1 minute), decorate with icing.
Recipe from LDS Family Fun
Cake Ingredients:
1 egg
3 egg yolks
1/4 c heavy cream
4 t white sugar
1 T melted butter
1/4 t ground cardamom (may substitute nutmeg or cinnamon)
1 1/2 c flour
Lard for frying (You know that's what my grandma used but may substitute oil or shortening instead and it turns out fine)
Icing Ingredients:
3 T softened butter
1 T shortening
1/2 t vanilla extract
1 1/2 c powdered sugar
1 1/2 T milk
Food coloring
Directions:
1. Cake Dough: Beat egg and egg yolks together in large bowl. Stir in the cream, sugar, melted butter and cardamom (nutmeg or cinnamon)
2. Mix in flour to make a soft dough.
3. On a floured cloth, roll the dough out to 1/8-inch thickness.
4. Cut into 2x2 inch square shapes. Heat lard (oil or shortening) in deep skillet to 365 degrees F. Have an adult carefully place a few squares at a time into the hot oil. Cook until the cakes return to the surface and then turn over to finish cooking until lightly golden (about 10 seconds). Drain on brown paper or paper towel.
5. Icing: In a mixing bowl, cream butter, shortening and vanilla.
6. Beat in powdered sugar and milk to achieve desired consistency.
7. Divide into two bowls; tint one red and one green.
8. When cool (about 1 minute), decorate with icing.
Tuesday, November 23, 2010
Cornbread stuffing
serves 10
Ingredients:
15 slices bacon
1 chopped onion
1 skinned & chopped apple (preferably a green apple)
2 1/2 c chopped celery
5 T chopped fresh parsley
3 3/4 c chicken broth
7 1/2 c cornbread (or one bag of the premade stuff), cut into cubes
Directions:
1. Fry the bacon in a large, heavy skillet until crisp. Remove bacon, drain on paper towels, and crumble. Drain all but 2 tablespoons of the bacon grease.
2. Saute the onion, celery and parsley in the fat over medium heat until the onion is clear, about 5 minutes. Add the broth, cornbread cubes, and crumbled bacon, mix thoroughly.
3. Pour into a buttered baking pan and bake in a preheated 350 F oven for 35 minutes or until it pulls away from the sides of the baking pan.
Ingredients:
15 slices bacon
1 chopped onion
1 skinned & chopped apple (preferably a green apple)
2 1/2 c chopped celery
5 T chopped fresh parsley
3 3/4 c chicken broth
7 1/2 c cornbread (or one bag of the premade stuff), cut into cubes
Directions:
1. Fry the bacon in a large, heavy skillet until crisp. Remove bacon, drain on paper towels, and crumble. Drain all but 2 tablespoons of the bacon grease.
2. Saute the onion, celery and parsley in the fat over medium heat until the onion is clear, about 5 minutes. Add the broth, cornbread cubes, and crumbled bacon, mix thoroughly.
3. Pour into a buttered baking pan and bake in a preheated 350 F oven for 35 minutes or until it pulls away from the sides of the baking pan.
Monday, November 22, 2010
Mom's Chili
Ingredients:
1 1/2 lbs ground beef or ground turkey
1 large onion, chopped
1 large green pepper, chopped
2-4 cloves garlic
2 cans (14 1/2 oz) diced tomatoes
2 cans (15 oz) kidney beans, drained
2 stalks celery, chopped
1 can (15 oz) tomato sauce
2-3 T chili powder
2 t salt
2 t sugar
1 t worcestershire sauce
1/2 t pepper
Directions:
In large pot cook celery, meat, onion, pepper, and garlic until meat is brown and veggies are tender; drain fat. Stir in kidney beans, tomatoes, tomato sauce, worcestershire sauce, salt, sugar, pepper & chili powder. Bring to boil; reduce to simmer. Cook for 20 mins, stirring occasionally. If desired top with shredded cheese or sour cream.
1 1/2 lbs ground beef or ground turkey
1 large onion, chopped
1 large green pepper, chopped
2-4 cloves garlic
2 cans (14 1/2 oz) diced tomatoes
2 cans (15 oz) kidney beans, drained
2 stalks celery, chopped
1 can (15 oz) tomato sauce
2-3 T chili powder
2 t salt
2 t sugar
1 t worcestershire sauce
1/2 t pepper
Directions:
In large pot cook celery, meat, onion, pepper, and garlic until meat is brown and veggies are tender; drain fat. Stir in kidney beans, tomatoes, tomato sauce, worcestershire sauce, salt, sugar, pepper & chili powder. Bring to boil; reduce to simmer. Cook for 20 mins, stirring occasionally. If desired top with shredded cheese or sour cream.
Homemade Mashed Potatoes
These are the potatoes Sam makes EVERY holiday- they are Great!
serves 8-10
Ingredients:
1 5 lb bag of potatoes (we like red potatoes) peeled & quartered
1 T salt
1/3 c butter
1/2 t salt
1/4 t pepper
1/2-3/4 c milk
Directions:
In large pot boil potatoes in enough water to cover and 1 T salt for about 20-25 mins or until tender. Drain. Mash with potato masher and/or beat w/ electric mixer on low. Add butter, 1/2 t salt, and pepper (or season to taste). Gradually mix in enough milk to make light and fluffy
serves 8-10
Ingredients:
1 5 lb bag of potatoes (we like red potatoes) peeled & quartered
1 T salt
1/3 c butter
1/2 t salt
1/4 t pepper
1/2-3/4 c milk
Directions:
In large pot boil potatoes in enough water to cover and 1 T salt for about 20-25 mins or until tender. Drain. Mash with potato masher and/or beat w/ electric mixer on low. Add butter, 1/2 t salt, and pepper (or season to taste). Gradually mix in enough milk to make light and fluffy
Sunday, November 14, 2010
Cheese Ball!
This one is from my former neighbor, Jen! Thanks Jen! It's so, so good!
Roka blue cheese (which she said Kraft doesn't make any more, but substitute another form of blue cheese and it should be fine)
Old English
1 stick of butter
1 package of cream cheese
Mix together and put in a ball. Cover with pretzel crumbs if desired, and serve with your choice of crackers. So good!
Roka blue cheese (which she said Kraft doesn't make any more, but substitute another form of blue cheese and it should be fine)
Old English
1 stick of butter
1 package of cream cheese
Mix together and put in a ball. Cover with pretzel crumbs if desired, and serve with your choice of crackers. So good!
Friday, October 22, 2010
Red Curry Shrimp
serves 4
Thai Kitchen recipe
Ingredients:
1 (14 oz) can Coconut milk
2 T Red Curry paste
1 T brown sugar
1 lb large shrimp, peeled and deveined
1 c assorted veggies (like snap peas, bamboo shoots, red bell pepper)
1/4 c Thai basil (optional)
2 T Thai Kitchen Fish sauce
Fresh red chiles, thinly sliced (optional)
Directions:
Bring milk to simmer on medium heat. Stir in curry paste & sugar until well blended; bring to boil. Reduce heat to low; simmer 5 mins. Stir in shrimp & veggies. Cook 3-5 mins or until shrimp turn pink & veggies are tender-crisp. Stir in basil & fish sauce. Serve with rice (a recipe for Thai Rice can be found here) Garnish with additional basil & chiles if desired.
Note: Thai basil has dark green leaves with purple stem and has a licorice flavor. If unavailable, substitute Italian basil.
Thai Kitchen recipe
Ingredients:
1 (14 oz) can Coconut milk
2 T Red Curry paste
1 T brown sugar
1 lb large shrimp, peeled and deveined
1 c assorted veggies (like snap peas, bamboo shoots, red bell pepper)
1/4 c Thai basil (optional)
2 T Thai Kitchen Fish sauce
Fresh red chiles, thinly sliced (optional)
Directions:
Bring milk to simmer on medium heat. Stir in curry paste & sugar until well blended; bring to boil. Reduce heat to low; simmer 5 mins. Stir in shrimp & veggies. Cook 3-5 mins or until shrimp turn pink & veggies are tender-crisp. Stir in basil & fish sauce. Serve with rice (a recipe for Thai Rice can be found here) Garnish with additional basil & chiles if desired.
Note: Thai basil has dark green leaves with purple stem and has a licorice flavor. If unavailable, substitute Italian basil.
Monday, October 18, 2010
Corn Chowder
I got this from a lady at church, but I don't remember her name... sorry lady!
Ingredients:
2 T bacon fat or cooking oil
4 medium potatoes, diced
2 t salt
1/2 t thyme
1 can whole kernel corn
1 can evaporated milk
1 large onion, chopped
2 T flour
1/4 t pepper
2-3 c water
1 can creamed corn
bacon bits
Directions:
Heat bacon fat or cooking oil in heavy deep saucepan; add onion and potatoes. Sprinkle with flour, salt, pepper, and thyme. Mix well. Add water to cover. Bring to boil and cook, stirring occasionally, until the onion and potatoes are tender. Stir in the corn and slowly add the milk. Heat but don't boil. Serve with bacon bits sprinkled on top.
Ingredients:
2 T bacon fat or cooking oil
4 medium potatoes, diced
2 t salt
1/2 t thyme
1 can whole kernel corn
1 can evaporated milk
1 large onion, chopped
2 T flour
1/4 t pepper
2-3 c water
1 can creamed corn
bacon bits
Directions:
Heat bacon fat or cooking oil in heavy deep saucepan; add onion and potatoes. Sprinkle with flour, salt, pepper, and thyme. Mix well. Add water to cover. Bring to boil and cook, stirring occasionally, until the onion and potatoes are tender. Stir in the corn and slowly add the milk. Heat but don't boil. Serve with bacon bits sprinkled on top.
Sunday, October 17, 2010
Whoopies
from Monica (thanks!) These are awesome! Try them- you'll like them!
makes about 26 cookies
1 small can of solid pack pumpkin
1 dry spice cake mix (with added ingredients noted on the box)
Mix together until well combined. Mixture should be smooth. Drop by tablespoonfuls onto greased cookie sheets. Bake at 350F degrees for about 12 minutes or until center is set. Let them cool completely on a wire rack.
The filling (for between the whoopies)
1/2 cup butter
8 ounces cream cheese
1 teaspoon vanilla
3 tablespoons pure maple syrup
3 cups powdered sugar
Cream together butter and cream cheese. Add the vanilla and the maple syrup. Slowly add the powdered sugar one cup at a time. Mix on medium speed for one minute between each cup. Place in the refrigerator for about 1 hour so that it sets. Place 2 teaspoons of Maple Cream Filling on half of your cooled cookies. Place the other half of cookies on top. Store in the refrigerator.
makes about 26 cookies
1 small can of solid pack pumpkin
1 dry spice cake mix (with added ingredients noted on the box)
Mix together until well combined. Mixture should be smooth. Drop by tablespoonfuls onto greased cookie sheets. Bake at 350F degrees for about 12 minutes or until center is set. Let them cool completely on a wire rack.
The filling (for between the whoopies)
1/2 cup butter
8 ounces cream cheese
1 teaspoon vanilla
3 tablespoons pure maple syrup
3 cups powdered sugar
Cream together butter and cream cheese. Add the vanilla and the maple syrup. Slowly add the powdered sugar one cup at a time. Mix on medium speed for one minute between each cup. Place in the refrigerator for about 1 hour so that it sets. Place 2 teaspoons of Maple Cream Filling on half of your cooled cookies. Place the other half of cookies on top. Store in the refrigerator.
Thursday, October 7, 2010
Super Soup Mix Match
From Kraft
Serves 8
Ingredients:
Take 1 Tbsp. vegetable oil, 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, 1 can (14-1/2 oz.) chicken broth, 1 envelope Good Seasons Italian Salad Dressing Mix and 1 cup uncooked bite-sized pasta and mix & match your recipes from these options...
Directions:
COOK and stir meat in hot oil in large saucepan until cooked through; drain. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
ADD chicken broth, soup base, 2 cups water and dressing mix. Bring to a boil.
ADD pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.
Tips:
Freeze It
Allow soup to cool, then portion into smaller containers. Store, covered, in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Thaw in the refrigerator as needed. Reheat small portions (about 2 servings of frozen soup) in the microwave on HIGH for about 5 min. or until heated through, stirring after 3 min
Family Fun
For a change of pace, cut vegetables into interesting shapes and use fun shapes of pasta, such as stars or alphabets. Because smaller pastas may cook in a shorter time, follow package directions for suggested cook times.
Substitute
Prepare as directed, substituting 1 cup uncooked Minute Brown or White Rice for the uncooked pasta (for Gluten free substitute or taste preference)
Serves 8
Ingredients:
Take 1 Tbsp. vegetable oil, 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, 1 can (14-1/2 oz.) chicken broth, 1 envelope Good Seasons Italian Salad Dressing Mix and 1 cup uncooked bite-sized pasta and mix & match your recipes from these options...
meat options
1 lb. boneless chicken pieces (1 in.) OR
1 lb. ground beef OR
1/4 lb. Pepperoni, coarsely chopped (add with the chicken broth)
OR meatless
vegetable choices
3 sliced carrots, 1/2 cup sliced celery, 1 small chopped onion OR
1 cup corn, 1 chopped bell pepper OR
1 cup sliced mushrooms, 1 small chopped onion, 1 chopped bell pepper OR
3 sliced carrots, 1 chopped bell pepper, 1 chopped zucchini
soup base possibilities
1 additional can (14-1/2 oz.) chicken broth OR
1 jar (16 oz.) Salsa OR
1 can (15 oz.) pizza sauce OR
1 can (14-1/2 oz.) undrained diced tomatoes, 1 can (15-1/2 oz.) drained and rinsed kidney beans
Directions:
COOK and stir meat in hot oil in large saucepan until cooked through; drain. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
ADD chicken broth, soup base, 2 cups water and dressing mix. Bring to a boil.
ADD pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.
Tips:
Freeze It
Allow soup to cool, then portion into smaller containers. Store, covered, in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Thaw in the refrigerator as needed. Reheat small portions (about 2 servings of frozen soup) in the microwave on HIGH for about 5 min. or until heated through, stirring after 3 min
Family Fun
For a change of pace, cut vegetables into interesting shapes and use fun shapes of pasta, such as stars or alphabets. Because smaller pastas may cook in a shorter time, follow package directions for suggested cook times.
Substitute
Prepare as directed, substituting 1 cup uncooked Minute Brown or White Rice for the uncooked pasta (for Gluten free substitute or taste preference)
Friday, October 1, 2010
Layered Pumpkin Cake
From Kraft recipes
Serves 16
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 c milk
1/3 c oil
4 eggs
1-1/2 t pumpkin pie spice
1 pkg. (8 oz.) Cream Cheese, softened
1 c powdered sugar
1 tub (8 oz.) Cool Whip, thawed
1/4 c caramel ice cream topping
1/4 c chopped Pecans
Directions:
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
Tips:
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the Cool Whip mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.
Serves 16
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 c milk
1/3 c oil
4 eggs
1-1/2 t pumpkin pie spice
1 pkg. (8 oz.) Cream Cheese, softened
1 c powdered sugar
1 tub (8 oz.) Cool Whip, thawed
1/4 c caramel ice cream topping
1/4 c chopped Pecans
Directions:
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
Tips:
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the Cool Whip mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.
Friday, September 24, 2010
Alfredo Sauce
From Our Best Bites
Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Directions:
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Directions:
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
CrockPot Fried Rice
From A Year of Slow Cooking
LOVE this one! Helps me easily use leftovers to make something new so I don't hear the occasional whining [from kids] about eating leftovers!
Ingredients:
2 c leftover rice (or quinoa)
3 T butter
2 T soy sauce
2 t worcestershire sauce
1/2 t black pepper
1/4 t kosher salt
1/2 diced yellow onion
1 cup of whatever frozen or fresh vegetables you have on hand
leftover meat
1 egg
Directions:
Plop everything on in there together. Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.
LOVE this one! Helps me easily use leftovers to make something new so I don't hear the occasional whining [from kids] about eating leftovers!
Ingredients:
2 c leftover rice (or quinoa)
3 T butter
2 T soy sauce
2 t worcestershire sauce
1/2 t black pepper
1/4 t kosher salt
1/2 diced yellow onion
1 cup of whatever frozen or fresh vegetables you have on hand
leftover meat
1 egg
Directions:
Plop everything on in there together. Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.
Thursday, September 23, 2010
Pesto Spinach Lasagna
From A Year of Slow Cooking
Serves 8
Ingredients:
1 (26-oz) jar prepared pasta sauce
1 (10-oz) box lasagna noodles
1 (11-oz) container pesto (or homemade)
1 (15-oz) container ricotta cheese
1 (12-oz) bag baby spinach
1 c grated Parmesan cheese
16 oz mozzarella cheese, sliced
1/4 c water
Directions:
Use at least a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy, so you may have to squish it down to make it all fit.
Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Uncover, and let it sit for 10 to 15 minutes before serving.
Serves 8
Ingredients:
1 (26-oz) jar prepared pasta sauce
1 (10-oz) box lasagna noodles
1 (11-oz) container pesto (or homemade)
1 (15-oz) container ricotta cheese
1 (12-oz) bag baby spinach
1 c grated Parmesan cheese
16 oz mozzarella cheese, sliced
1/4 c water
Directions:
Use at least a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy, so you may have to squish it down to make it all fit.
Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Uncover, and let it sit for 10 to 15 minutes before serving.
Wednesday, September 15, 2010
Creamy Lemon-Shrimp Pasta
From Kraft Recipes
serves 6
Ingredients:
2 cu Penne pasta, uncooked
1-1/2 lb. uncooked deveined peeled medium shrimp
1/2 c Chicken broth
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 t. zest and 1 Tbsp. juice from 1 lemon
1/4 c Grated Parmesan Cheese
1/2 c Shredded Mozzarella Cheese
1 T chopped fresh parsley
Directions:
1. Cook pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted.
2. Drain pasta mixture. Add to cream cheese sauce in skillet with Parmesan; mix well.
3. Top with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.
serves 6
Ingredients:
2 cu Penne pasta, uncooked
1-1/2 lb. uncooked deveined peeled medium shrimp
1/2 c Chicken broth
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 t. zest and 1 Tbsp. juice from 1 lemon
1/4 c Grated Parmesan Cheese
1/2 c Shredded Mozzarella Cheese
1 T chopped fresh parsley
Directions:
1. Cook pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted.
2. Drain pasta mixture. Add to cream cheese sauce in skillet with Parmesan; mix well.
3. Top with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.
Thursday, September 9, 2010
Zuppa Toscana
Copycat of Olive Garden's Zuppa Toscana (but less watery)
Try it- you'll LOVE it!
From Favorite Family Recipes
Ingredients:
3 cans Chicken Broth
2 c whipping cream
red pepper flakes (to taste)
salt and pepper (to taste)
2-3 garlic cloves, minced
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled) or bacon bits
4-5 c chopped kale
3 to 4 potatoes scrubbed and cut into slices or small chunks (skins left on)
1 lb Johnsonville mild Italian sausage
Directions:
Put everything except for potatoes together in a large crockpot and cook on high for 3 to 4 hours. Add potatoes the last 40-60 minutes.
We serve with bread sticks or garlic bread- so good!
Try it- you'll LOVE it!
From Favorite Family Recipes
Ingredients:
3 cans Chicken Broth
2 c whipping cream
red pepper flakes (to taste)
salt and pepper (to taste)
2-3 garlic cloves, minced
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled) or bacon bits
4-5 c chopped kale
3 to 4 potatoes scrubbed and cut into slices or small chunks (skins left on)
1 lb Johnsonville mild Italian sausage
Directions:
Put everything except for potatoes together in a large crockpot and cook on high for 3 to 4 hours. Add potatoes the last 40-60 minutes.
We serve with bread sticks or garlic bread- so good!
Banana Chocoloate Chip cookies
from Gooseberry Patch
Ingredients:
1/2 c margarine
1 c brown sugar
2 eggs, beaten
1 t vanilla
3 bananas, mashed
2 1/4 c flour
1 t baking powder
1 t baking soda
12 oz package chocolate chips
Directions:
In a bowl beat margarine, brown sugar, vanilla & banana until creamy. In separate bowl, combine flour, powder, & soda. Stir flour mixture into margarine mixture. Stir in chocolate chips. Drop by teaspoons onto greased baking sheets. Bake at 375F 8-10 mins or until golden brown. Let cool on wire racks. Makes 2-3 dozen.
Ingredients:
1/2 c margarine
1 c brown sugar
2 eggs, beaten
1 t vanilla
3 bananas, mashed
2 1/4 c flour
1 t baking powder
1 t baking soda
12 oz package chocolate chips
Directions:
In a bowl beat margarine, brown sugar, vanilla & banana until creamy. In separate bowl, combine flour, powder, & soda. Stir flour mixture into margarine mixture. Stir in chocolate chips. Drop by teaspoons onto greased baking sheets. Bake at 375F 8-10 mins or until golden brown. Let cool on wire racks. Makes 2-3 dozen.
Monday, September 6, 2010
Lindsay's French Toast
This is enough for 5 of us plus sometimes some leftover depending on how much the kids eat- which is usually about 2-3 slices each! It's a family favorite for sure. I've added several recipes of what I like together to come up with this:
Ingredients:
Loaf of bread (we use wheat like you use for normal sandwiches, but the best to use is sour dough bread or french bread- I usually use about half the loaf when I make this)
6 eggs
abt 1/4 c milk
1-2 T vanilla (depending taste preference)
nutmeg
cinnamon
Directions:
In a pie pan, put cracked eggs, milk, & vanilla. Stir. Add nutmeg sprinkling once over the top of the egg mixture. Stir. Add LOTS of cinnamon. Stir. Add cinnamon until there are lots of brown dots in the mixture. Stir. Dip bread into mixture and flip so both sides are generously covered (but not soaked). I fry them on my plugged in griddle until done (or looks eggy/ light brown on each side). Add cinnamon as needed to make sure there's enough on each slice of french toast.
Ingredients:
Loaf of bread (we use wheat like you use for normal sandwiches, but the best to use is sour dough bread or french bread- I usually use about half the loaf when I make this)
6 eggs
abt 1/4 c milk
1-2 T vanilla (depending taste preference)
nutmeg
cinnamon
Directions:
In a pie pan, put cracked eggs, milk, & vanilla. Stir. Add nutmeg sprinkling once over the top of the egg mixture. Stir. Add LOTS of cinnamon. Stir. Add cinnamon until there are lots of brown dots in the mixture. Stir. Dip bread into mixture and flip so both sides are generously covered (but not soaked). I fry them on my plugged in griddle until done (or looks eggy/ light brown on each side). Add cinnamon as needed to make sure there's enough on each slice of french toast.
Tuesday, August 31, 2010
Autumn Apple-Cheddar Chicken
From Gooseberry Patch
Serves 6
Ingredients:
5 to 6 boneless, skinless chicken breasts
2 sleeves Ritz, crushed
1/2 c. plus 3 T. butter, melted
1/4 c. all-purpose flour
3/4 c. milk
10-3/4 oz. can Cheddar cheese soup
1 c. shredded Cheddar cheese
3 Golden Delicious apples, cored and sliced
Directions:
Place chicken in a large pot of boiling water. cook for 8 to 10 minutes; set aside. Combine crumbs with 1/2 cup butter; mix thoroughly. Add remaining butter to a saucepan; stir in flour and cook about one minute, stirring often. Add milk, soup and cheese; stir to blend until cheese is melted. Place chicken in a greased 13"x9" baking pan. Cover chicken with cheese sauce, top with sliced apples and sprinkle with cracker mixture. Bake, covered, at 350 degrees for 35 to 40 minutes.
Serves 6
Ingredients:
5 to 6 boneless, skinless chicken breasts
2 sleeves Ritz, crushed
1/2 c. plus 3 T. butter, melted
1/4 c. all-purpose flour
3/4 c. milk
10-3/4 oz. can Cheddar cheese soup
1 c. shredded Cheddar cheese
3 Golden Delicious apples, cored and sliced
Directions:
Place chicken in a large pot of boiling water. cook for 8 to 10 minutes; set aside. Combine crumbs with 1/2 cup butter; mix thoroughly. Add remaining butter to a saucepan; stir in flour and cook about one minute, stirring often. Add milk, soup and cheese; stir to blend until cheese is melted. Place chicken in a greased 13"x9" baking pan. Cover chicken with cheese sauce, top with sliced apples and sprinkle with cracker mixture. Bake, covered, at 350 degrees for 35 to 40 minutes.
Monday, August 30, 2010
Crepes & Buttermilk Syrup
This part of the recipe from All Recipes
serves 4
Ingredients:
1 c all-purpose flour
2 eggs
1/2 c milk
1/2 c water
1/4 t salt
2 T butter, melted
Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
And this part from my friend, Karen...
Ingredients:
1/2 c butter (the real stuff)
1 c sugar
3/4 c buttermilk
2 T light corn syrup
1 t vanilla
1/2 t baking soda
Directions:
Combine butter, sugar, buttermilk, & syrup in a pan and bring to boil. Boil for 3 minutes. Add vanilla and stir. Turn off heat and add soda. Stir quickly. The syrup will foam up. Let rest 5 mins, stir and serve.
Put crepes on plate and top with sliced banana & syrup. Yum!
serves 4
Ingredients:
1 c all-purpose flour
2 eggs
1/2 c milk
1/2 c water
1/4 t salt
2 T butter, melted
Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
And this part from my friend, Karen...
Ingredients:
1/2 c butter (the real stuff)
1 c sugar
3/4 c buttermilk
2 T light corn syrup
1 t vanilla
1/2 t baking soda
Directions:
Combine butter, sugar, buttermilk, & syrup in a pan and bring to boil. Boil for 3 minutes. Add vanilla and stir. Turn off heat and add soda. Stir quickly. The syrup will foam up. Let rest 5 mins, stir and serve.
Put crepes on plate and top with sliced banana & syrup. Yum!
Sunday, August 29, 2010
Homemade Italian Lasagna
From Michael Halbert
I haven't tried this one out yet, but it sounds AMAZING. It's a legit homemade lasagna which always tastes SO yummy. Lots of work, but well worth it!
Ingredients:
9
Thick slices bacon, diced
1 Onion, chopped
1 T fennel seed
1 T dried oregano
1 ½ T Italian seasoning
2 (28 oz) cans tomato sauce
2 Lbs Italian Sausage
1 (16 oz) pkg lasagna noodles
2 Pints part-skim ricotta cheese
2 Eggs
2 T chopped fresh parsley
1 T dried oregano
1/3 C milk
8 Slices provolone cheese
6 C shredded mozzarella cheese
Directions:
1. Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 tsp oregano, Italian seasoning and tomato sauce. Cover, simmer on low for 4-6 hrs or until thick.
2. Remove casing from sausage and brown sausage in a large skillet. Drain on paper towels and cut into 1 inch pieces.
3. Mix together ricotta cheese, egg, milk, parsley and 1 tsp oregano in a medium bowl.
4. Layer 1 cup of sauce on the bottom of a 9x13 in pan. Layer w/1/3 uncooked lasagna noodles, ½ ricotta cheese mixture, ½ sausage pieces, 1/3 mozzarella and ½ provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top and sprinkle with remaining 1/3 mozarella cheese.
5.Bake at 350 degrees for 1.5 hrs.
I haven't tried this one out yet, but it sounds AMAZING. It's a legit homemade lasagna which always tastes SO yummy. Lots of work, but well worth it!
Ingredients:
9
Thick slices bacon, diced
1 Onion, chopped
1 T fennel seed
1 T dried oregano
1 ½ T Italian seasoning
2 (28 oz) cans tomato sauce
2 Lbs Italian Sausage
1 (16 oz) pkg lasagna noodles
2 Pints part-skim ricotta cheese
2 Eggs
2 T chopped fresh parsley
1 T dried oregano
1/3 C milk
8 Slices provolone cheese
6 C shredded mozzarella cheese
Directions:
1. Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 tsp oregano, Italian seasoning and tomato sauce. Cover, simmer on low for 4-6 hrs or until thick.
2. Remove casing from sausage and brown sausage in a large skillet. Drain on paper towels and cut into 1 inch pieces.
3. Mix together ricotta cheese, egg, milk, parsley and 1 tsp oregano in a medium bowl.
4. Layer 1 cup of sauce on the bottom of a 9x13 in pan. Layer w/1/3 uncooked lasagna noodles, ½ ricotta cheese mixture, ½ sausage pieces, 1/3 mozzarella and ½ provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top and sprinkle with remaining 1/3 mozarella cheese.
5.Bake at 350 degrees for 1.5 hrs.
Friday, August 27, 2010
Chicken Tortilla Bake
From Kraft Recipes
serves 8
Ingredients:
1/2 c Mayo (it calls for Miracle Whip, but I don't like Miracle Whip, so I use Kraft Mayo)
1/2 c Flour
3 c Milk
1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
1-1/2 lb. Boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 c Chunky Salsa
1/2 c chopped fresh parsley
16 Flour tortillas (6 inch)
Directions:
1. Heat oven to 375°F.
2. Mix dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
3. Stir chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
4. Bake 25 min. or until heated through.
serves 8
Ingredients:
1/2 c Mayo (it calls for Miracle Whip, but I don't like Miracle Whip, so I use Kraft Mayo)
1/2 c Flour
3 c Milk
1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
1-1/2 lb. Boneless skinless chicken breasts, cooked, cut into bite-size pieces
1/2 c Chunky Salsa
1/2 c chopped fresh parsley
16 Flour tortillas (6 inch)
Directions:
1. Heat oven to 375°F.
2. Mix dressing and flour in medium saucepan with whisk until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
3. Stir chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
4. Bake 25 min. or until heated through.
Layered Enchilada Bake
From Kraft Recipes
serves 8
Ingredients:
1 lb. Lean ground beef
1 large Onion, chopped
2 c Chunky Salsa
1 c (15 oz.) black beans, rinsed
1/4 c Italian Dressing (it calls for Zesty Italian, but regular Italian works fine)
2 T Taco Seasoning Mix
6 Flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese
Directions:
1. Heat oven to 400ºF.
2. Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
3. Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.
4. Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.
Tips:
Make Ahead
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.
Serving Suggestion
Top with chopped tomatoes, shredded lettuce and cilantro.
serves 8
Ingredients:
1 lb. Lean ground beef
1 large Onion, chopped
2 c Chunky Salsa
1 c (15 oz.) black beans, rinsed
1/4 c Italian Dressing (it calls for Zesty Italian, but regular Italian works fine)
2 T Taco Seasoning Mix
6 Flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese
Directions:
1. Heat oven to 400ºF.
2. Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
3. Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.
4. Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.
Tips:
Make Ahead
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.
Serving Suggestion
Top with chopped tomatoes, shredded lettuce and cilantro.
Thursday, August 26, 2010
Marshmellow Fondant
My SIL got this from CakeCentral.com, she had as a note on her FB, so I'm posting it on here for when I'm brave enough to try it out.
Ingredients:
15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner’s sugar, sifted
1/2 C Crisco or vegetable shortening
Directions:
1. Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
2. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
3. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but can be used after sitting for a few hours
Ingredients:
15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner’s sugar, sifted
1/2 C Crisco or vegetable shortening
Directions:
1. Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
2. Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
3. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but can be used after sitting for a few hours
Wednesday, August 25, 2010
Fried Rice
from the Better Homes and Gardens
serves 4-6
3 T cooking oil
2 beaten eggs
1/2 c diced fully cooked ham or raw pork
1/4 c finely chopped fresh mushrooms
1/4 c thinly sliced green onions
4 c cooked rice, chilled
3 T soy sauce
In your skillet, pour in oil.. then add beaten eggs cook together as one piece and cover.. when it is done.. slide out and cut into short strips.. put aside.. then cook in skillet, your ham, mushrooms, and green onions for 4 minutes.. then stir in rice and egg strips.... sprinkle with the soy sauce.
serves 4-6
3 T cooking oil
2 beaten eggs
1/2 c diced fully cooked ham or raw pork
1/4 c finely chopped fresh mushrooms
1/4 c thinly sliced green onions
4 c cooked rice, chilled
3 T soy sauce
In your skillet, pour in oil.. then add beaten eggs cook together as one piece and cover.. when it is done.. slide out and cut into short strips.. put aside.. then cook in skillet, your ham, mushrooms, and green onions for 4 minutes.. then stir in rice and egg strips.... sprinkle with the soy sauce.
Saturday, August 21, 2010
Ol' Fashioned Banana Pudding
Like G'ma used to make...
From Bakerella
Ingredients:
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1 1/2 c cold water
1 (3.5 oz) package instant pudding and pie filling
2 c (1 pint) whipped cream, whipped*
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice
Directions:
* In a large mixing bowl, combine sweetened condensed milk and water.
* Add pudding mix and beat until well blended.
* Chill 5 minutes in refrigerator.
* Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
* Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
* Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
* Garnish as desired.
* Chill thoroughly. Refrigerate any leftovers.
You can also layer in individual serving dishes.
She says "* I’m not quite clear what “whipped cream, whipped” means, but I just used Cool Whip and let it thaw slightly before I started to fold. It may work even better if you let it thaw in the fridge before using.
Update – I’ve learned it may also be heavy whipping cream that is whipped. If you can find Borden whipping cream, which I can’t, then that’s it. Either way, It will be good!"
I used thawed cool whip though and it tasted great
From Bakerella
Ingredients:
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1 1/2 c cold water
1 (3.5 oz) package instant pudding and pie filling
2 c (1 pint) whipped cream, whipped*
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice
Directions:
* In a large mixing bowl, combine sweetened condensed milk and water.
* Add pudding mix and beat until well blended.
* Chill 5 minutes in refrigerator.
* Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
* Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
* Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
* Garnish as desired.
* Chill thoroughly. Refrigerate any leftovers.
You can also layer in individual serving dishes.
She says "* I’m not quite clear what “whipped cream, whipped” means, but I just used Cool Whip and let it thaw slightly before I started to fold. It may work even better if you let it thaw in the fridge before using.
Update – I’ve learned it may also be heavy whipping cream that is whipped. If you can find Borden whipping cream, which I can’t, then that’s it. Either way, It will be good!"
I used thawed cool whip though and it tasted great
Wednesday, August 18, 2010
Meal in a Pumpkin
from my SIL, Kera's cooking blog.
I REALLY want to try this upcoming fall because I LOVE pumpkin.
Medium sized pumpkin (4 pounds)
1 1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 tablespoon brown sugar
1 (4-ounce) can mushrooms
1 (10.5-ounce) can condensed cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley
1. Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool.
2. In a large skillet, combine ground beef, green pepper, celery and onion; cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity.
3. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350*F (175*C) for 1 1/2 hours.
4. Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose and whole cloves to make a mouth. Use fresh parsley leaves to make hair around the opening.
To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.
I REALLY want to try this upcoming fall because I LOVE pumpkin.
Medium sized pumpkin (4 pounds)
1 1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 tablespoon brown sugar
1 (4-ounce) can mushrooms
1 (10.5-ounce) can condensed cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley
1. Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool.
2. In a large skillet, combine ground beef, green pepper, celery and onion; cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity.
3. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350*F (175*C) for 1 1/2 hours.
4. Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a steamed carrot to make a nose and whole cloves to make a mouth. Use fresh parsley leaves to make hair around the opening.
To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate.
Monday, August 16, 2010
Greek Salad
From MyRecipes.com
Serves 8
Ingredients
2 English cucumbers, cut into 1/2-inch cubes
2 lbs tomatoes, cored and cut into 1/2-inch cubes
1 medium red onion, chopped, then rinsed and drained
1 1/3 c coarsely chopped parsley
1 1/3 c drained pitted kalamata olives, halved if large
1/2 c extra-virgin olive oil
1/2 c lemon juice
1 1/2 t dried oregano
1 lb feta cheese
Salt and fresh-ground pepper
Directions
1. In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.
2. In a small bowl, mix olive oil, lemon juice, and oregano.
3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.
Serves 8
Ingredients
2 English cucumbers, cut into 1/2-inch cubes
2 lbs tomatoes, cored and cut into 1/2-inch cubes
1 medium red onion, chopped, then rinsed and drained
1 1/3 c coarsely chopped parsley
1 1/3 c drained pitted kalamata olives, halved if large
1/2 c extra-virgin olive oil
1/2 c lemon juice
1 1/2 t dried oregano
1 lb feta cheese
Salt and fresh-ground pepper
Directions
1. In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.
2. In a small bowl, mix olive oil, lemon juice, and oregano.
3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.
Friday, August 13, 2010
Italian Beef & Barley Soup
(From Crockpot: Soups & Stews)
serves 6
Ingredients:
1 boneless beef top sirloin steak (about 1.5 lbs)
1 T veggie oil
4 medium carrots or parsnips, cut into 1/4 inch slices
1 c chopped onion
1 t thyme
1/2 t rosemary
1/4 t black pepper
1/3 c uncooked pearl barley
3-4 c beef stock
1 can (about 14 oz) diced tomatoes with Italian seasoning (undrained)
Directions:
1. Cut beef into 1 in pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.
2. Place carrots and onion in crockpot; sprinkle with seasonings. Top with barley and beef. Pour stock and tomatoes over meat.
3. Cook on low 8-10 hours (or until beef is tender)
Tip: Choose pearl barley instead of quick cooking barley as it stands up better to long cooking.
serves 6
Ingredients:
1 boneless beef top sirloin steak (about 1.5 lbs)
1 T veggie oil
4 medium carrots or parsnips, cut into 1/4 inch slices
1 c chopped onion
1 t thyme
1/2 t rosemary
1/4 t black pepper
1/3 c uncooked pearl barley
3-4 c beef stock
1 can (about 14 oz) diced tomatoes with Italian seasoning (undrained)
Directions:
1. Cut beef into 1 in pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.
2. Place carrots and onion in crockpot; sprinkle with seasonings. Top with barley and beef. Pour stock and tomatoes over meat.
3. Cook on low 8-10 hours (or until beef is tender)
Tip: Choose pearl barley instead of quick cooking barley as it stands up better to long cooking.
German Potato Salad
(From Family Circle All-Time Favorite Recipes)
Serves 12
Ingredients:
3 lbs potatoes, cut into 1/2 inch pieces
6 slices bacon
1 large onion, chopped (or to taste)
3 T cider vinegar
1 t salt
1/4 t black pepper (preferably freshly ground)
3 hard-cooked eggs, shelled
1/2 c chopped sweet gherkin
Dressing ingredients:
2 T flour
2 T sugar
1 t salt
1 t dry mustard
1/4 t black pepper
3/4 c water
1/4 c cider vinegar
Directions:
1. Cook potatoes in boiling lightly salted water until tender (about 10 minutes). Drain
2. Meanwhile, cook bacon in medium sized skillet over medium heat 6-8 minutes or until crisp; reserve fat to use in dressing (you should have about 3 T). Crumble bacon.
3. Place onion, vinegar, salt, and pepper in large bowl. Add potatoes, tossing well to coat with seasonings.
4. Remove yolks from hard-cooked eggs. Place in a small bowl bowl and mash. Coarsely chop whites; reserve separately, along with gherkins.
5. Prepare dressing: Heat reserved fat in skillet over medium heat. Stir in flour; cook, stirring 1 minute. Stir in sugar, salt, dry mustard and pepper. Stir in water and vinegar. Bring mixture to simmering; cook 1 minute, stirring constantly. Remove from heat. Stir in mashed egg yolks, until smooth.
6. Add dressing to potatoes; toss to mix. Stir in chopped egg whites and gherkins. Sprinkle with bacon. Serve warm or at room temperature.
Serves 12
Ingredients:
3 lbs potatoes, cut into 1/2 inch pieces
6 slices bacon
1 large onion, chopped (or to taste)
3 T cider vinegar
1 t salt
1/4 t black pepper (preferably freshly ground)
3 hard-cooked eggs, shelled
1/2 c chopped sweet gherkin
Dressing ingredients:
2 T flour
2 T sugar
1 t salt
1 t dry mustard
1/4 t black pepper
3/4 c water
1/4 c cider vinegar
Directions:
1. Cook potatoes in boiling lightly salted water until tender (about 10 minutes). Drain
2. Meanwhile, cook bacon in medium sized skillet over medium heat 6-8 minutes or until crisp; reserve fat to use in dressing (you should have about 3 T). Crumble bacon.
3. Place onion, vinegar, salt, and pepper in large bowl. Add potatoes, tossing well to coat with seasonings.
4. Remove yolks from hard-cooked eggs. Place in a small bowl bowl and mash. Coarsely chop whites; reserve separately, along with gherkins.
5. Prepare dressing: Heat reserved fat in skillet over medium heat. Stir in flour; cook, stirring 1 minute. Stir in sugar, salt, dry mustard and pepper. Stir in water and vinegar. Bring mixture to simmering; cook 1 minute, stirring constantly. Remove from heat. Stir in mashed egg yolks, until smooth.
6. Add dressing to potatoes; toss to mix. Stir in chopped egg whites and gherkins. Sprinkle with bacon. Serve warm or at room temperature.
Thursday, July 29, 2010
Easy Chicken Breasts (and variations)
From Kraft Recipes
Here's the starter to several recipes:
**Easy Chicken Breasts**
1/2 cup Barbecue Sauce, divided
8 small Boneless skinless chicken breast halves (2 lb.)
Directions:
Pour 1/4 cup barbecue sauce over chicken in shallow dish; turn chicken over to coat both sides of each breast. Refrigerate 1 hour to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade.
Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with remaining barbecue sauce the last few minutes.
Kraft Tips:
Planned Leftovers
Cool 4 chicken breasts; place in airtight container. Refrigerate overnight for tomorrow's dinner.
Make Ahead
Chicken can be marinated up to 24 hours before grilling as directed.
How to Prevent Food From Sticking to the Grill
To prevent food from sticking to the grill, lightly brush the grill grate with vegetable oil before preheating the grill. Or, spray the cold grill grate with cooking spray.
_______________________________________
Variations
**BBQ Chicken Melt**
1 Baguette (12 oz.), cut lengthwise in half, then crosswise into quarters
1/4 cup mayo (it calls for miracle whip, but I like Mayo better)
1/4 cup Barbecue Sauce
4 cooked Easy Grilled Chicken Breasts, sliced
1/2 cup thinly sliced red onions
4 Pepper Jack Cheese Slices, cut diagonally in half
Directions:
Heat broiler.
Place bread, cut-sides up, in single layer on baking sheet.
Top with remaining ingredients.
Broil 2 to 3 min. or until cheese is melted.
**Grilled Chicken Salad**
2 cups shredded iceberg lettuce
8 Tostada shells
1 cup Frozen corn, thawed, drained
4 cooked Easy Grilled Chicken Breasts, shredded
1 Avocado, sliced
3 Tbsp. Ranch Dressing
2 Tbsp. BBQ Sauce
1/2 C Mexican Style Finely Shredded Taco Cheese
Directions:
Place lettuce on 4 plates; top with next 4 ingredients.
Mix dressing and barbecue sauce; drizzle over salads.
Top with cheese.
**Grilled Chicken & Summer vegetable skillet**
1 Tbsp. Oil
1 Red pepper, coarsely chopped
1 Yellow pepper, coarsely chopped
2 cloves Garlic, minced
1-1/2 cups Instant white rice, uncooked
1-1/4 cups Water
1/4 cup Barbecue Sauce
4 cooked Easy Grilled Chicken Breasts, chopped
1 Tomato, chopped
1 cup Finely Shredded Italian* Five Cheese Blend
2 Green onions, sliced
Directions:
Heat oil in large skillet on medium-high heat. Add peppers; cook 7 min., stirring occasionally. Stir in garlic; cook 1 min.
Add rice, water and barbecue sauce; stir. Bring to boil, stirring occasionally. Top with chicken, tomatoes and cheese; cover. Simmer on medium-low heat 10 min. or until rice is tender and cheese is melted.
Top with onions.
Here's the starter to several recipes:
**Easy Chicken Breasts**
1/2 cup Barbecue Sauce, divided
8 small Boneless skinless chicken breast halves (2 lb.)
Directions:
Pour 1/4 cup barbecue sauce over chicken in shallow dish; turn chicken over to coat both sides of each breast. Refrigerate 1 hour to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade.
Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with remaining barbecue sauce the last few minutes.
Kraft Tips:
Planned Leftovers
Cool 4 chicken breasts; place in airtight container. Refrigerate overnight for tomorrow's dinner.
Make Ahead
Chicken can be marinated up to 24 hours before grilling as directed.
How to Prevent Food From Sticking to the Grill
To prevent food from sticking to the grill, lightly brush the grill grate with vegetable oil before preheating the grill. Or, spray the cold grill grate with cooking spray.
_______________________________________
Variations
**BBQ Chicken Melt**
1 Baguette (12 oz.), cut lengthwise in half, then crosswise into quarters
1/4 cup mayo (it calls for miracle whip, but I like Mayo better)
1/4 cup Barbecue Sauce
4 cooked Easy Grilled Chicken Breasts, sliced
1/2 cup thinly sliced red onions
4 Pepper Jack Cheese Slices, cut diagonally in half
Directions:
Heat broiler.
Place bread, cut-sides up, in single layer on baking sheet.
Top with remaining ingredients.
Broil 2 to 3 min. or until cheese is melted.
**Grilled Chicken Salad**
2 cups shredded iceberg lettuce
8 Tostada shells
1 cup Frozen corn, thawed, drained
4 cooked Easy Grilled Chicken Breasts, shredded
1 Avocado, sliced
3 Tbsp. Ranch Dressing
2 Tbsp. BBQ Sauce
1/2 C Mexican Style Finely Shredded Taco Cheese
Directions:
Place lettuce on 4 plates; top with next 4 ingredients.
Mix dressing and barbecue sauce; drizzle over salads.
Top with cheese.
**Grilled Chicken & Summer vegetable skillet**
1 Tbsp. Oil
1 Red pepper, coarsely chopped
1 Yellow pepper, coarsely chopped
2 cloves Garlic, minced
1-1/2 cups Instant white rice, uncooked
1-1/4 cups Water
1/4 cup Barbecue Sauce
4 cooked Easy Grilled Chicken Breasts, chopped
1 Tomato, chopped
1 cup Finely Shredded Italian* Five Cheese Blend
2 Green onions, sliced
Directions:
Heat oil in large skillet on medium-high heat. Add peppers; cook 7 min., stirring occasionally. Stir in garlic; cook 1 min.
Add rice, water and barbecue sauce; stir. Bring to boil, stirring occasionally. Top with chicken, tomatoes and cheese; cover. Simmer on medium-low heat 10 min. or until rice is tender and cheese is melted.
Top with onions.
Wednesday, July 28, 2010
Guacamole
from SimplyRecipes
Serves 2-4
Tip: Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
Ingredients:
* 2 ripe avocados
* about 1/8 of a red onion, diced finely (or a little bit of dried, diced onion)
* 1-2 serrano chiles, stems and seeds removed, minced
* 1/2 tablespoon cilantro leaves, finely chopped (to taste)
* 1 tablespoon of fresh lime or lemon juice
* 1/2 teaspoon coarse salt
* A dash of freshly grated black pepper
* 1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama if desired. Serve with tortilla chips.
Directions:
1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4
Tip: Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
Ingredients:
* 2 ripe avocados
* about 1/8 of a red onion, diced finely (or a little bit of dried, diced onion)
* 1-2 serrano chiles, stems and seeds removed, minced
* 1/2 tablespoon cilantro leaves, finely chopped (to taste)
* 1 tablespoon of fresh lime or lemon juice
* 1/2 teaspoon coarse salt
* A dash of freshly grated black pepper
* 1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama if desired. Serve with tortilla chips.
Directions:
1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.
Monday, July 26, 2010
Chicken Pillows
from my Sister-in-law, Heidi
I'm not sure what made my kids think of this one [as I hadn't made it for a while], but they requested I make this again...This is for sure one of their favorites!
2 cans crescent rolls
1/2 c sour cream
4 chicken breasts (cooked and cut up)
1/2 soup can of milk
sliced green onion
1- 8oz pkg cream cheese
1 can cream of chicken soup
bread crumbs or cracker crumbs (we like Ritz)
melted butter/ margarine
Roll crescent rolls into squares. Mix cream cheese, chicken and green onion together. Place in center if each roll. Fold roll over and seal the edges. Put melted butter on roll with pastry brush and put crumbs on. Heat at 375F for 15-20 mins on ungreased cookie sheet.
Gravy: mix soup, milk & sour cream. Heat & pour over pillows when ready to eat.
I'm not sure what made my kids think of this one [as I hadn't made it for a while], but they requested I make this again...This is for sure one of their favorites!
2 cans crescent rolls
1/2 c sour cream
4 chicken breasts (cooked and cut up)
1/2 soup can of milk
sliced green onion
1- 8oz pkg cream cheese
1 can cream of chicken soup
bread crumbs or cracker crumbs (we like Ritz)
melted butter/ margarine
Roll crescent rolls into squares. Mix cream cheese, chicken and green onion together. Place in center if each roll. Fold roll over and seal the edges. Put melted butter on roll with pastry brush and put crumbs on. Heat at 375F for 15-20 mins on ungreased cookie sheet.
Gravy: mix soup, milk & sour cream. Heat & pour over pillows when ready to eat.
Monday, July 5, 2010
Black Bean Salsa
From my sister-in-law, Kera
5 medium tomatoes
3 large avocados
1 can black beans
1 can whole kernel corn
3 green onions
1/2 bunch cilantro
1 lime (zest and juice)
Salt and Pepper to taste
2 T chili powder
1 T taco seasoning
1 t garlic
1 t cumin
1/3 c Italian dressing
1 bag of tortilla chips
Chop tomatoes into bite-size chunks.
Drain and rinse beans and corn.
Dice green onion and cilantro
Add everything together in a bowl and combine with seasonings.
This is better if you can mix this all together the day before.
Right before serving peel and cut avocado into bite size chunks.
Serve with tortilla chips or on top tacos or quesadillas.
5 medium tomatoes
3 large avocados
1 can black beans
1 can whole kernel corn
3 green onions
1/2 bunch cilantro
1 lime (zest and juice)
Salt and Pepper to taste
2 T chili powder
1 T taco seasoning
1 t garlic
1 t cumin
1/3 c Italian dressing
1 bag of tortilla chips
Chop tomatoes into bite-size chunks.
Drain and rinse beans and corn.
Dice green onion and cilantro
Add everything together in a bowl and combine with seasonings.
This is better if you can mix this all together the day before.
Right before serving peel and cut avocado into bite size chunks.
Serve with tortilla chips or on top tacos or quesadillas.
Wednesday, June 23, 2010
Homemade Rice Milk
From Recipezaar
I haven't tried this one out yet, but I'm pretty excited to because I've always wanted to learn to make my own rice milk [for food storage purposes] because I don't like dried milk (I'd rather drink this stuff).
Serves 2-4
Ingredients:
4 cups water
1/2 c uncooked rice (white or brown may be used) OR 1 c cooked rice (white or brown may be used)
1 vanilla bean OR 1/2 t vanilla extract
Directions:
1. Cook rice, vanilla bean or extract and water until very soft.
2. Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.
3. Blend until very smooth.
4. Let stand for at least 45 minutes, then strain through cheese cloth.
5. Tada! Rice milk! Enjoy!
I haven't tried this one out yet, but I'm pretty excited to because I've always wanted to learn to make my own rice milk [for food storage purposes] because I don't like dried milk (I'd rather drink this stuff).
Serves 2-4
Ingredients:
4 cups water
1/2 c uncooked rice (white or brown may be used) OR 1 c cooked rice (white or brown may be used)
1 vanilla bean OR 1/2 t vanilla extract
Directions:
1. Cook rice, vanilla bean or extract and water until very soft.
2. Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.
3. Blend until very smooth.
4. Let stand for at least 45 minutes, then strain through cheese cloth.
5. Tada! Rice milk! Enjoy!
Monday, June 21, 2010
Carnitas
From Pioneer Woman's Tasty Kitchen
Ingredients:
3 lbs Boneless Pork Roast
3 c Chicken Stock Or Broth (low Sodium)
2 T Granulated Garlic Powder
2 T Onion Powder
2 T Ground Cumin
1 T Chili Powder
1 T All Spice
1 T Black Pepper
Directions:
Place pork roast in the bottom of the crock pot. Mix all the spices in a bowl to combine. Sprinkle half of the spices over the pork roast and turn the roast and pour remaining spices on top. Next, pour the chicken broth or stock around the outsides of the roast, trying to keep as much of the seasoning on the roasts as possible.
Put the lid on and set for 8 hours (low). Most importantly, don’t touch it throughout the cooking time. When it’s finished cooking, take two forks and shred the meat in the crock pot and let it soak up some of the juice.
At this point, you can either serve it in tortillas with your favorite fixings or you can transfer some to a large pan with a little olive oil and onions and put a little bit of a crisp on the carnitas. It only takes a few minutes tossing it around at medium-high heat. Makes wonderful tacos!
Enjoy!
Ingredients:
3 lbs Boneless Pork Roast
3 c Chicken Stock Or Broth (low Sodium)
2 T Granulated Garlic Powder
2 T Onion Powder
2 T Ground Cumin
1 T Chili Powder
1 T All Spice
1 T Black Pepper
Directions:
Place pork roast in the bottom of the crock pot. Mix all the spices in a bowl to combine. Sprinkle half of the spices over the pork roast and turn the roast and pour remaining spices on top. Next, pour the chicken broth or stock around the outsides of the roast, trying to keep as much of the seasoning on the roasts as possible.
Put the lid on and set for 8 hours (low). Most importantly, don’t touch it throughout the cooking time. When it’s finished cooking, take two forks and shred the meat in the crock pot and let it soak up some of the juice.
At this point, you can either serve it in tortillas with your favorite fixings or you can transfer some to a large pan with a little olive oil and onions and put a little bit of a crisp on the carnitas. It only takes a few minutes tossing it around at medium-high heat. Makes wonderful tacos!
Enjoy!
Thursday, June 3, 2010
Chocolate Cheesecake
From Food Network
You'll need a 9 in springform pan
Base ingredients:
1 1/3 c graham cracker crumbs
1/2 stick butter
1 T cocoa
Filling ingredients:
6 oz bittersweet or semisweet chocolate, chopped small
2 1/2 c cream cheese
3/4 c superfine sugar
1 T custard powder
3 large eggs
3 large egg yolks
2/3 c sour cream
1/2 t cocoa, dissolved in 1 T hot water
Sauce ingredients:
3 oz bittersweet chocolate, finely chopped
1/2 c heavy cream
1 t dark corn syrup
Directions
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.
You'll need a 9 in springform pan
Base ingredients:
1 1/3 c graham cracker crumbs
1/2 stick butter
1 T cocoa
Filling ingredients:
6 oz bittersweet or semisweet chocolate, chopped small
2 1/2 c cream cheese
3/4 c superfine sugar
1 T custard powder
3 large eggs
3 large egg yolks
2/3 c sour cream
1/2 t cocoa, dissolved in 1 T hot water
Sauce ingredients:
3 oz bittersweet chocolate, finely chopped
1/2 c heavy cream
1 t dark corn syrup
Directions
Preheat the oven to 350 degrees F.
To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
Put a kettle on to boil.
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.
Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.
Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.
To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.
Thursday, May 27, 2010
Chicken Marinade
from All Recipes
Ingredients
1 1/2 c vegetable oil
3/4 c soy sauce
1/2 c Worcestershire sauce
1/2 c red wine vinegar
1/3 c lemon juice
2 T dry mustard
1 t salt
1 T black pepper
1 1/2 t finely minced fresh parsley
Ingredients
1 1/2 c vegetable oil
3/4 c soy sauce
1/2 c Worcestershire sauce
1/2 c red wine vinegar
1/3 c lemon juice
2 T dry mustard
1 t salt
1 T black pepper
1 1/2 t finely minced fresh parsley
Friday, April 23, 2010
Hawaiian Haystacks
One of my personal favorites! :-)
The Base:
2 or 3 chicken breasts cooked and cut into small chunks (or canned chicken)
1 can cream of chicken soup
1 c of milk or chicken broth
1/2 c sour cream
pepper to taste
3-4 cups steamed rice/ any kind you like
The Toppings (use whatever you like):
chow mein noodles
diced fresh tomato
sliced olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
1 cup grated cheese
1/2 cup slivered almonds
1/2 cup coconut
salt & pepper to taste
Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. Add the sour cream, and stir it in. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like. We finish it off with soy sauce.
The Base:
2 or 3 chicken breasts cooked and cut into small chunks (or canned chicken)
1 can cream of chicken soup
1 c of milk or chicken broth
1/2 c sour cream
pepper to taste
3-4 cups steamed rice/ any kind you like
The Toppings (use whatever you like):
chow mein noodles
diced fresh tomato
sliced olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
1 cup grated cheese
1/2 cup slivered almonds
1/2 cup coconut
salt & pepper to taste
Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. Add the sour cream, and stir it in. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like. We finish it off with soy sauce.
Slow Cooker Peanut Butter Cup Cake
from A Year of Slow Cooking
I haven't tried it yet, but sure to be one of Sam's favorites!
Ingredients:
1 c all-purpose flour
1 c sugar, divided
1 t baking powder
1/2 t kosher salt
1/2 c creamy peanut butter (you can use crunchy instead of you want)
1/2 c milk
1 T canola oil
1 t vanilla extract
3 T unsweetened cocoa powder
1 c boiling water
Directions:
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.
I haven't tried it yet, but sure to be one of Sam's favorites!
Ingredients:
1 c all-purpose flour
1 c sugar, divided
1 t baking powder
1/2 t kosher salt
1/2 c creamy peanut butter (you can use crunchy instead of you want)
1/2 c milk
1 T canola oil
1 t vanilla extract
3 T unsweetened cocoa powder
1 c boiling water
Directions:
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.
Thursday, April 22, 2010
Qaboli Palaw
Got this from my friend, Rachel
(Yellow rice, lamb, carrots, and raisins)
Serves 4
Ingredients:
1 lb long grain rice, preferably basmati
4 fl oz vegetable oil
1 1/2 lb lamb on the bone or 1 chicken, cut in pieces
1/2 pint water
2 large carrots
4 oz raisins... like the yellowish green sultana raisins
2 tsp cumin
1/4 tsp saffron (optional)
2 1/2 pints water, salt and pepper
Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly. Add 2 cups of water, 1 tsp. Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour. Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy. Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.
(Yellow rice, lamb, carrots, and raisins)
Serves 4
Ingredients:
1 lb long grain rice, preferably basmati
4 fl oz vegetable oil
1 1/2 lb lamb on the bone or 1 chicken, cut in pieces
1/2 pint water
2 large carrots
4 oz raisins... like the yellowish green sultana raisins
2 tsp cumin
1/4 tsp saffron (optional)
2 1/2 pints water, salt and pepper
Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly. Add 2 cups of water, 1 tsp. Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour. Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy. Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.
Saturday, April 17, 2010
Strawberry Whipped Cream Dessert
From Kraft.com
Ingredients:
4 c fresh strawberries, sliced and divided
1 can (14 oz.) sweetened condensed milk
1/4 c lemon juice
1 tub (8 oz.) Cool Whip thawed, divided
8 Oreo Cookies, finely chopped
1 T. butter, melted
Procedure:
Line 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 c berries in large bowl. Add milk, juice and 2 c Cool Whip; mix well. Pour into prepared pan.
Mix chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into Cool Whip mixture. Freeze 6 hours or until firm.
Invert dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining Cool Whip. Slice remaining berries; arrange over dessert.
Ingredients:
4 c fresh strawberries, sliced and divided
1 can (14 oz.) sweetened condensed milk
1/4 c lemon juice
1 tub (8 oz.) Cool Whip thawed, divided
8 Oreo Cookies, finely chopped
1 T. butter, melted
Procedure:
Line 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 c berries in large bowl. Add milk, juice and 2 c Cool Whip; mix well. Pour into prepared pan.
Mix chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into Cool Whip mixture. Freeze 6 hours or until firm.
Invert dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining Cool Whip. Slice remaining berries; arrange over dessert.
Wednesday, March 17, 2010
GFCF spaghetti & meatballs
(from _Getting you kid on a GFCF diet_ by Susan Lord)
Fantastic recipe! Usually GFCF diet and Italian food don't go together, but these are great- you'll never know it's GFCF! I also have a spaghetti sauce recipe on here that's GFCF.
Spaghetti
Ingredients:
2 T potato starch flour
1/3 c tapioca flour
1/3 c cornstarch
1 T xantham gum
1/2 t salt
2 large eggs
1 T veggie oil
Instructions:
Combine flours, constarch, xantham gum, & salt. Beat eggs lightly and add oil. Pour egg into flour mixture and stir. Work dough into firm ball. Knead a minute or 2.
Place ball of dough into pasta machine (if you have one- if not roll thinly and cut into noodles- that's what I do and it tastes fine). You'll need to flour your hands while you make it as it gets pretty sticky. Boil water over the stove, add oil and salt. Cook spaghetti for 10 mins.
Meatballs
Ingredients:
1 lb lean ground beef
1 t salt
1 egg
1/2 t garlic
2 T diced onion
Instructions:
Preheat oven to 350F. Combine all ingredients in large bowl with your hands, and roll into bite size meatballs. Place meatballs in a oiled baking pan and bake about 35 mins. Add to sauce.
Fantastic recipe! Usually GFCF diet and Italian food don't go together, but these are great- you'll never know it's GFCF! I also have a spaghetti sauce recipe on here that's GFCF.
Spaghetti
Ingredients:
2 T potato starch flour
1/3 c tapioca flour
1/3 c cornstarch
1 T xantham gum
1/2 t salt
2 large eggs
1 T veggie oil
Instructions:
Combine flours, constarch, xantham gum, & salt. Beat eggs lightly and add oil. Pour egg into flour mixture and stir. Work dough into firm ball. Knead a minute or 2.
Place ball of dough into pasta machine (if you have one- if not roll thinly and cut into noodles- that's what I do and it tastes fine). You'll need to flour your hands while you make it as it gets pretty sticky. Boil water over the stove, add oil and salt. Cook spaghetti for 10 mins.
Meatballs
Ingredients:
1 lb lean ground beef
1 t salt
1 egg
1/2 t garlic
2 T diced onion
Instructions:
Preheat oven to 350F. Combine all ingredients in large bowl with your hands, and roll into bite size meatballs. Place meatballs in a oiled baking pan and bake about 35 mins. Add to sauce.
Sunday, March 14, 2010
Bow Tie Pasta with Tomatoes & Bacon
(from Kera's cooking blog)
5 slices bacon, cut into 1 inch pieces
1 medium onion, finely chopped
1 can diced tomatoes with garlic and onion
1 can chicken broth
3 cups uncooked bow tie pasta
In a big skillet cook bacon pieces until done. Reduce heat and add onion and cook until onion is tender (2-3 mins). Stir in tomatoes, broth, and uncooked pasta. Heat until boiling, then reduce and simmer for 10-12 minutes until pasta is done. Remove from heat and let stand for 3-5 minutes.
5 slices bacon, cut into 1 inch pieces
1 medium onion, finely chopped
1 can diced tomatoes with garlic and onion
1 can chicken broth
3 cups uncooked bow tie pasta
In a big skillet cook bacon pieces until done. Reduce heat and add onion and cook until onion is tender (2-3 mins). Stir in tomatoes, broth, and uncooked pasta. Heat until boiling, then reduce and simmer for 10-12 minutes until pasta is done. Remove from heat and let stand for 3-5 minutes.
Monday, March 1, 2010
Pot Roast
I'm writing this down because otherwise I'm afraid I'll forget it- a Lindsay original recipe by taking what I like of various recipes...
potatoes, cut (plenty of them- about 1 lb or so) (I prefer red potatoes)
carrots,chopped (2-3 regular sized ones)
2-3 lb roast (cut into small pieces and browned in 2 T olive oil if you like)
1 T Worcestershire sauce
1 packet of Lipton onion soup
1 can of mushroom soup
Put in crockpot in order listed above. Cook on low 8 hours
Nutritional jazz:
438 cal; 22 g carbs; 15 g fat; 53 g protein
potatoes, cut (plenty of them- about 1 lb or so) (I prefer red potatoes)
carrots,chopped (2-3 regular sized ones)
2-3 lb roast (cut into small pieces and browned in 2 T olive oil if you like)
1 T Worcestershire sauce
1 packet of Lipton onion soup
1 can of mushroom soup
Put in crockpot in order listed above. Cook on low 8 hours
Nutritional jazz:
438 cal; 22 g carbs; 15 g fat; 53 g protein
Wednesday, February 10, 2010
Egg drop soup
from Recipezaar
serves 4
Ingredients:
* 6 c chicken broth
* 1/2 T grated fresh ginger or 1 t powdered ginger
* 3 eggs, beaten
* 1 T scallion, finely sliced
Directions:
1. Bring broth and ginger to a boil.
2. Whisk in beaten eggs. Cook for 1-2 more minutes.
3. Add scallions, stir.
4. Serve steaming hot.
5. You could add soy sauce to taste at the table.
6. You could add finely sliced celery and grated carrots just before the eggs.That way you get some veggies inches Good idea with picky children.
serves 4
Ingredients:
* 6 c chicken broth
* 1/2 T grated fresh ginger or 1 t powdered ginger
* 3 eggs, beaten
* 1 T scallion, finely sliced
Directions:
1. Bring broth and ginger to a boil.
2. Whisk in beaten eggs. Cook for 1-2 more minutes.
3. Add scallions, stir.
4. Serve steaming hot.
5. You could add soy sauce to taste at the table.
6. You could add finely sliced celery and grated carrots just before the eggs.That way you get some veggies inches Good idea with picky children.
Thursday, January 28, 2010
Wocestershire & Soy Sauce (GFCF)
Soy Sauce
4 T beef bouillon
4 t balsamic vinegar
2 t dark molasses
1/4 t ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 c water
In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.
Worcestershire Sauce
1/2 c apple cider vinegar
2 T GFCF "soy" sauce
2 T. water
1 T molasses
1/4 t ground ginger
1/4 t dry mustard
1/4 t onion powder
1/4 t garlic powder
1/8 t cinnamon
1/8 t pepper
Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Let cool. Store in the refrigerator. Makes about 3/4 cup. Shake well before using.
4 T beef bouillon
4 t balsamic vinegar
2 t dark molasses
1/4 t ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 c water
In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.
Worcestershire Sauce
1/2 c apple cider vinegar
2 T GFCF "soy" sauce
2 T. water
1 T molasses
1/4 t ground ginger
1/4 t dry mustard
1/4 t onion powder
1/4 t garlic powder
1/8 t cinnamon
1/8 t pepper
Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Let cool. Store in the refrigerator. Makes about 3/4 cup. Shake well before using.
GFCF Bisquick
5 c favorite bread style GFCF flour mixture
4 1/2 T baking powder
2 T sugar
2 1/2 t salt
1 t absorbic acid powder
1 c solid shortening, i.e., palm shortening or 3/4 c coconut oil/butter
Sift dry ingredients together. Cut in shortening with pastry blender until it resembles crumbs. Store in freeze for up to six months. Use in Bisquick 'Impossible' style recipes but watch for too much leavening when adding to recipes.
4 1/2 T baking powder
2 T sugar
2 1/2 t salt
1 t absorbic acid powder
1 c solid shortening, i.e., palm shortening or 3/4 c coconut oil/butter
Sift dry ingredients together. Cut in shortening with pastry blender until it resembles crumbs. Store in freeze for up to six months. Use in Bisquick 'Impossible' style recipes but watch for too much leavening when adding to recipes.
Wednesday, January 27, 2010
Gluten free flax bread (and gluten free flour mix)
From Twin Falls Times Newspaper
Gluten-Free Flax Bread
1 1/4 c of Rose's Gluten-free Flour Mix (recipe below) (or other gluten-free flour)
1/4 c garfava flour
1/2 c potato starch
1/4 c cornstarch
1/4 c flaxseed meal
2 1/2 t xantham gum
2 t active dry yeast
1 t salt
2 eggs
2 egg whites
1 c water or milk
2 T vegetable oil
2 T honey
2 t vinegar
Combine flours, flax, starches, gum, yeast and salt, and set aside. Combine wet ingredients in a mixer, then add dry ingredients. Scrape sides of the bowl and mix on medium for four to five minutes.
Pour into 9-by-5-inch pan and let rise for about an hour and a half. Bake at 350 degrees for 40 minutes.
Rose's Gluten-Free Flour Mix
1 1/2 c sorghum flour
1 1/2 c potato starch
1 c tapioca flour
Sift ingredients together. Use for any recipe that calls for gluten-free flour.
Gluten-Free Flax Bread
1 1/4 c of Rose's Gluten-free Flour Mix (recipe below) (or other gluten-free flour)
1/4 c garfava flour
1/2 c potato starch
1/4 c cornstarch
1/4 c flaxseed meal
2 1/2 t xantham gum
2 t active dry yeast
1 t salt
2 eggs
2 egg whites
1 c water or milk
2 T vegetable oil
2 T honey
2 t vinegar
Combine flours, flax, starches, gum, yeast and salt, and set aside. Combine wet ingredients in a mixer, then add dry ingredients. Scrape sides of the bowl and mix on medium for four to five minutes.
Pour into 9-by-5-inch pan and let rise for about an hour and a half. Bake at 350 degrees for 40 minutes.
Rose's Gluten-Free Flour Mix
1 1/2 c sorghum flour
1 1/2 c potato starch
1 c tapioca flour
Sift ingredients together. Use for any recipe that calls for gluten-free flour.
Monday, January 25, 2010
Gluten Free Blueberry Muffins
From the Food Network
serves 12
I first made these at a treat for Bridgette to take to ABS. Lots of kids who go there are on the GFCF (Gluten free/ casein free) diet. These were a hit for all the kiddos there!
Ingredients:
* 2 cups gluten-free all-purpose baking flour
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 1 teaspoon kosher salt
* 1 teaspoon xanthan gum
* 1 teaspoon ground cinnamon
* 1/2 cup canola oil
* 2/3 cup agave nectar
* 2/3 cup rice milk
* 1 tablespoon vanilla extract
* 1 cup fresh blueberries
Directions:
Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
serves 12
I first made these at a treat for Bridgette to take to ABS. Lots of kids who go there are on the GFCF (Gluten free/ casein free) diet. These were a hit for all the kiddos there!
Ingredients:
* 2 cups gluten-free all-purpose baking flour
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 1 teaspoon kosher salt
* 1 teaspoon xanthan gum
* 1 teaspoon ground cinnamon
* 1/2 cup canola oil
* 2/3 cup agave nectar
* 2/3 cup rice milk
* 1 tablespoon vanilla extract
* 1 cup fresh blueberries
Directions:
Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
Minestrone
From Gluten-Free Recipe exchange
makes 8 cups
Ingredients:
4 cups water or broth
8 ounce can tomato sauce
1 cup carrots, peeled and sliced
1 cup diced potatoes
1 small onion, chopped
½ tsp dried parsley
¼ tsp oregano
1 tsp salt
1/8 tsp pepper
Pinch of celery seed
1 cup any shape dry rice pasta
15 ounce can kidney beans, rinsed and drained
Directions:
1. Combine water, tomato sauce, carrots, cabbage, onion, celery and seasonings in a large soup pot.
2. Cook until vegetables are tender (20 – 30 minutes).
3. Cook pasta separately according to package directions. Drain and add to soup pot.
4. Add kidney beans 10 minutes before serving.
5. Thicken the soup by adding a roux of 2 Tbsp cornstarch mixed with ¼ cup water. Bring to a boil and cook 1 minute more
makes 8 cups
Ingredients:
4 cups water or broth
8 ounce can tomato sauce
1 cup carrots, peeled and sliced
1 cup diced potatoes
1 small onion, chopped
½ tsp dried parsley
¼ tsp oregano
1 tsp salt
1/8 tsp pepper
Pinch of celery seed
1 cup any shape dry rice pasta
15 ounce can kidney beans, rinsed and drained
Directions:
1. Combine water, tomato sauce, carrots, cabbage, onion, celery and seasonings in a large soup pot.
2. Cook until vegetables are tender (20 – 30 minutes).
3. Cook pasta separately according to package directions. Drain and add to soup pot.
4. Add kidney beans 10 minutes before serving.
5. Thicken the soup by adding a roux of 2 Tbsp cornstarch mixed with ¼ cup water. Bring to a boil and cook 1 minute more
Taco Seasoning Mix Recipe
From Busy Cooks
(makes 6 packets)
Ingredients:
* 1/4 cup instant minced onion
* 2 Tbsp. chili powder
* 2 tsp. paprika
* 2 tsp. crushed dried red pepper flakes
* 1-1/2 tsp. dried oregano
* 1/2 tsp. dried marjoram
* 1 Tbsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. cornstarch
* 1 Tbsp. instant minced garlic
* 1 tsp. ground cumin
Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix.
(makes 6 packets)
Ingredients:
* 1/4 cup instant minced onion
* 2 Tbsp. chili powder
* 2 tsp. paprika
* 2 tsp. crushed dried red pepper flakes
* 1-1/2 tsp. dried oregano
* 1/2 tsp. dried marjoram
* 1 Tbsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. cornstarch
* 1 Tbsp. instant minced garlic
* 1 tsp. ground cumin
Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix.
Friday, January 8, 2010
Hot Bacon Dressing
6 slices bacon
1 c sugar
1 T flour
1 t salt
1 egg
1/3 c vinegar
2/3 c water
- Dice and brown bacon (reserve bacon for salad). Pour off a little fat.
- Combine remaining ingredients in bowl and pour into skillet with bacon fat. Bring to a rolling boil, stirring constantly. Pour over salad ingredients and serve.
I like this dressing with a salad that has spinach, green onions (sparingly), fresh strawberries, hard boiled eggs, the bacon, and some cheese. Yum!
1 c sugar
1 T flour
1 t salt
1 egg
1/3 c vinegar
2/3 c water
- Dice and brown bacon (reserve bacon for salad). Pour off a little fat.
- Combine remaining ingredients in bowl and pour into skillet with bacon fat. Bring to a rolling boil, stirring constantly. Pour over salad ingredients and serve.
I like this dressing with a salad that has spinach, green onions (sparingly), fresh strawberries, hard boiled eggs, the bacon, and some cheese. Yum!
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