Hmmm, this is truly a family recipe. As a matter of fact, it was the subject of a recent Facebook discussion and thus, the reason for me sharing the recipe with you all. Yummy comfort food. My mom used to stand at the stove frying tortilla after tortilla while my siblings and I had contests to see who could eat the most cheese tacos.
1 Tbsp. canola or vegetable oil
4 Bell peppers diced
4 Onions diced 3
3 (14 oz) cans diced stewed tomatoes
1 tsp sugar
1 to 2 tsp Pico Pica Taco Sauce (or more if you like it spicy)
1 pound cheddar cubed
Corn tortills
Saute bell pepers and onions in canola oil until softened. Add tomatoes, sugar and Pico Pica sauce. Cook until thick (simmer for about 2 hours) then add the cubed cheddar being careful not to over melt. You don't stir to incorporate the cheese or it will turn into a stringy, gloopy mess. You just add the cheese cubes, stir real quick and turn off the heat. You want little globs of melted cheese to scoop into your fried tortilla shells. Fry your tortillas in a bit of hot vegetable oil making your taco shells. Fill your taco shells with the cheesy tomato mixture and enjoy!
If you don't have Pico Pica sauce available in your local grocery store, you can order some directly from the distributor: http://www.mexgrocer.com/1382.html It comes in MILD and HOT...although my family seems to prefer the HOT when faced with the choice. Also, serve the Pico Pica on the side, especially if you don't add much to the cooked mixture to allow everyone to bring the tacos to the level of spice they like.
Tuesday, September 20, 2011
Monday, August 22, 2011
Four Cheese Mostaccioli
Continuing with another comfort food favorite...this is nice and cheesy. Yummy with a simple green salad and garlic bread.
1-1/4 lbs ground beef
1 onion, chopped
(2) 14 oz. cans diced tomatoes with Italian spices
4 oz. cream cheese
8 oz. mostaccioli noodles, cooked
1/2 cup grated parmesan cheese
8 oz. pkg. shredded sharp cheddar cheese
8 oz. pkg. shredded mozzarella cheese
Cook mostaccioli according to package directions in a large pot. Drain pasta in a collander and set aside. Cook the ground beef in the large pot with the onion. Drain off any grease. Stir in the tomatoes with the juice, simmer for 15 minutes. Stir in cream cheese until melted. Add cooked pasta and remaining ingredients. Mix well and place in a lightly greased 9-inch by 13-inch baking pan. Cover and bake at 350 degrees F for 30 minutes. Serves 8
This is a great potluck dish to take to sports banquets, etc. Cheesy, pasta, creamy goodness. :)
1-1/4 lbs ground beef
1 onion, chopped
(2) 14 oz. cans diced tomatoes with Italian spices
4 oz. cream cheese
8 oz. mostaccioli noodles, cooked
1/2 cup grated parmesan cheese
8 oz. pkg. shredded sharp cheddar cheese
8 oz. pkg. shredded mozzarella cheese
Cook mostaccioli according to package directions in a large pot. Drain pasta in a collander and set aside. Cook the ground beef in the large pot with the onion. Drain off any grease. Stir in the tomatoes with the juice, simmer for 15 minutes. Stir in cream cheese until melted. Add cooked pasta and remaining ingredients. Mix well and place in a lightly greased 9-inch by 13-inch baking pan. Cover and bake at 350 degrees F for 30 minutes. Serves 8
This is a great potluck dish to take to sports banquets, etc. Cheesy, pasta, creamy goodness. :)
Crockpot Pot Roast
Pot Roast and mashed potatoes is one of those comfort dinners for me. I had a rough week, so I decided this sounded perfect...and it was. It was SUPER easy and the roast was just the way I like it...that fall-apart, do not need a knife to cut it, YUMMY.
4 lb. Chuck roast, boneless
1 oz. package onion soup mix
2 cups warm water
26 oz. can cream of mushroom soup
Place your roast in a slow cooker that has been sprayed with non-stick cooking spray. In a 2 cup measuring cup, dissolve the onion soup mix in the warm water and pour over the roast. Cover and cook on low for 8 to 10 hours. About 15 minutes before serving, remove the yummy-fall-apart roast to a serving plate and cover to keep warm. Whisk in the 26 oz. can of cream of mushroom soup and add to the remaining liquid in the crockpot. Cover and let cook on low for several minutes until heated. If you want a thicker gravy, you can whisk in a cornstarch/water paste or flour/water paste to thicken. Serve this gravy over the roast, mashed potatoes or buttered noodles.
Sometimes I serve this with cooked carrots or a green salad and sourdough bread. This makes a lot of gravy, so I like that over torn up white bread the next day for lunch, too.
This recipe tastes similar to the one mom used to make...you just do not need to watch the skillet on the stove all day and add water all day so it does not burn.
Enjoy!
4 lb. Chuck roast, boneless
1 oz. package onion soup mix
2 cups warm water
26 oz. can cream of mushroom soup
Place your roast in a slow cooker that has been sprayed with non-stick cooking spray. In a 2 cup measuring cup, dissolve the onion soup mix in the warm water and pour over the roast. Cover and cook on low for 8 to 10 hours. About 15 minutes before serving, remove the yummy-fall-apart roast to a serving plate and cover to keep warm. Whisk in the 26 oz. can of cream of mushroom soup and add to the remaining liquid in the crockpot. Cover and let cook on low for several minutes until heated. If you want a thicker gravy, you can whisk in a cornstarch/water paste or flour/water paste to thicken. Serve this gravy over the roast, mashed potatoes or buttered noodles.
Sometimes I serve this with cooked carrots or a green salad and sourdough bread. This makes a lot of gravy, so I like that over torn up white bread the next day for lunch, too.
This recipe tastes similar to the one mom used to make...you just do not need to watch the skillet on the stove all day and add water all day so it does not burn.
Enjoy!
Thursday, August 4, 2011
Lemon Bars
Today I went out to my lemon tree and noticed an abundance of lemons...so, I made lemon bars. This recipe is from my mom.
1 cup butter, softened
2 cups flour
1 cup powdered sugar
4 eggs, beaten
2 cups granulated sugar
juice from 2 lemons
lemon rind
Blend together the softened butter, flour and powdered sugar. Pack this crumbly mixture into the bottom of a 9 x 13-inch pan. Bake at 350* for 25 minutes.
While crust is baking, mix together the eggs, granulated sugar, lemon juice and about 1 Tbsp. lemon rind. When crust comes out of the oven, stir this lemon, egg, sugar mixture again and pour over hot crust. Bake at 350* for another 15 minutes.
Cool thoroughly, cut into serving size bars and dust with more powdered sugar before serving. I store mine in the refrigerator. They are a refreshingly tart, cool treat on a warm day. They are also pretty on a plate with a strawberry fan garnish.
Enjoy. (I am gonna go get another bar...)
1 cup butter, softened
2 cups flour
1 cup powdered sugar
4 eggs, beaten
2 cups granulated sugar
juice from 2 lemons
lemon rind
Blend together the softened butter, flour and powdered sugar. Pack this crumbly mixture into the bottom of a 9 x 13-inch pan. Bake at 350* for 25 minutes.
While crust is baking, mix together the eggs, granulated sugar, lemon juice and about 1 Tbsp. lemon rind. When crust comes out of the oven, stir this lemon, egg, sugar mixture again and pour over hot crust. Bake at 350* for another 15 minutes.
Cool thoroughly, cut into serving size bars and dust with more powdered sugar before serving. I store mine in the refrigerator. They are a refreshingly tart, cool treat on a warm day. They are also pretty on a plate with a strawberry fan garnish.
Enjoy. (I am gonna go get another bar...)
Festive Corn Dip
Easy recipe to have for the holidays, or any time. Very colorful and can be quite spicy, up to you. Great with Fritos 'Scoops' or Tostitos Scoops.
2 cans Green Giant Mexicorn (drained)
8 oz. sour cream (I use light sour cream)
1 cup real mayonnaise (I haven't tried the light version yet)
5 grn onions, finely chopped
12 oz. mild cheddar cheese, shredded (I usually use light Mexican blend)
1 med. jar pimentos, chopped (can be left out...but adds color)
1 tsp. garlic salt (sometimes I leave out)
1/2 tsp. lemon pepper (sometimes I leave this out too)
1/2 cup (or small can) chopped jalapeno peppers (drain for milder recipe, use with juice for spicier version)
Mix by hand...best if refrigerated overnight. Serve with 1 or 2 bags of Fritos or Tostitos 'Scoops'
2 cans Green Giant Mexicorn (drained)
8 oz. sour cream (I use light sour cream)
1 cup real mayonnaise (I haven't tried the light version yet)
5 grn onions, finely chopped
12 oz. mild cheddar cheese, shredded (I usually use light Mexican blend)
1 med. jar pimentos, chopped (can be left out...but adds color)
1 tsp. garlic salt (sometimes I leave out)
1/2 tsp. lemon pepper (sometimes I leave this out too)
1/2 cup (or small can) chopped jalapeno peppers (drain for milder recipe, use with juice for spicier version)
Mix by hand...best if refrigerated overnight. Serve with 1 or 2 bags of Fritos or Tostitos 'Scoops'
Catalina Dip
Catalina Dip
A recipe from my past...
1/3 cup Catalina Salad Dressing
8 oz. cream cheese, softened
2 Tbsp. catsup
1 small onion, grated
Gradually add the salad dressing to the softened cream cheese, mixing until well blended. Add catsup and onion. Serve well chilled with fresh vegetables.
A recipe from my past...
1/3 cup Catalina Salad Dressing
8 oz. cream cheese, softened
2 Tbsp. catsup
1 small onion, grated
Gradually add the salad dressing to the softened cream cheese, mixing until well blended. Add catsup and onion. Serve well chilled with fresh vegetables.
Peanut Butter Brownies
1 box Brownie Mix
Bake Brownies as directed on the box, cool completely
Frosting*
1 box Powered Sugar
1- 8 oz. package cream cheese
1/8 cup Peanut Butter (1/4 cup for more peanut butter flavor...I chose more)
4 Tablespoons milk (more milk for a smoother consistency if needed)
Optional: ½ cup chocolate chips, melted
Frost cooled brownies and drizzle chocolate over the frosting and refrigerate overnight.
*Frosting is enough to frost a large pan (2 boxes) of brownies.
Frosting recipe may be cut in half
Note: For the Christmas Holiday, you can substitute ½ cup crushed candy canes for the peanut butter with or without the chocolate drizzle
Bake Brownies as directed on the box, cool completely
Frosting*
1 box Powered Sugar
1- 8 oz. package cream cheese
1/8 cup Peanut Butter (1/4 cup for more peanut butter flavor...I chose more)
4 Tablespoons milk (more milk for a smoother consistency if needed)
Optional: ½ cup chocolate chips, melted
Frost cooled brownies and drizzle chocolate over the frosting and refrigerate overnight.
*Frosting is enough to frost a large pan (2 boxes) of brownies.
Frosting recipe may be cut in half
Note: For the Christmas Holiday, you can substitute ½ cup crushed candy canes for the peanut butter with or without the chocolate drizzle
Grilled Artichokes (and dipping sauce)
GRILLED ARTICHOKES
(Recipe for 4 artichokes, 8 servings ½ artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.
Ingredients:
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 T minced ginger
¼ cup olive oil
Method:
Slice artichoke tops off, crosswise. Trim Stems.
Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
Serve hot or room temperature
--------------------------------------------------------------------------------
Dipping Sauce...the bomb!
1 cup mayonnaise
1 Tbsp. lemon Juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
4 cloves fresh pressed garlic
Mix all together and let sit in the refrigerator for at least an hour.
(Recipe for 4 artichokes, 8 servings ½ artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.
Ingredients:
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 T minced ginger
¼ cup olive oil
Method:
Slice artichoke tops off, crosswise. Trim Stems.
Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
Serve hot or room temperature
--------------------------------------------------------------------------------
Dipping Sauce...the bomb!
1 cup mayonnaise
1 Tbsp. lemon Juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
4 cloves fresh pressed garlic
Mix all together and let sit in the refrigerator for at least an hour.
BBQ Pork Sandwiches-Crockpot
2-3 lbs pork shoulder (or if you are lucky..a pork tri-tip)
Water
bottle of your favorite BBQ sauce
1 onion, chopped
Cayenne pepper, or hot sauce to taste
3-4 Tbsp. Honey
Coleslaw, optional
sandwich rolls of your choice
Place pork roast in a greased crockpot. Add water up to about half the roast. Cook on LOW for 7-8 hours (until meat shreds easily).
Drain broth from meat and discard. Let meat cool enough to shred and return to crockpot. Add bbq sauce, chopped onions, honey, and cayenne pepper or hot sauce. Cook on low or high until heated through.
Serve on split rolls. I like the hawaiian sweet rolls or a soft hamburger type roll.
I also like to serve with coleslaw in the sandwich. Yum!
OH, and I served these sandwiches with fresh fruit,and baked beans along with the coleslaw.
Side note:
Coleslaw is also good on a ham sandwich(on a roll) with bbq sauce. I used to eat those when I worked at Love's Restaraunt...many, many years ago. My family now calls those "hammer-head" sandwiches. :)
Credit:
The credit for this recipe goes to Drea. Thanks, Drea...easy and YUMMY!!
Water
bottle of your favorite BBQ sauce
1 onion, chopped
Cayenne pepper, or hot sauce to taste
3-4 Tbsp. Honey
Coleslaw, optional
sandwich rolls of your choice
Place pork roast in a greased crockpot. Add water up to about half the roast. Cook on LOW for 7-8 hours (until meat shreds easily).
Drain broth from meat and discard. Let meat cool enough to shred and return to crockpot. Add bbq sauce, chopped onions, honey, and cayenne pepper or hot sauce. Cook on low or high until heated through.
Serve on split rolls. I like the hawaiian sweet rolls or a soft hamburger type roll.
I also like to serve with coleslaw in the sandwich. Yum!
OH, and I served these sandwiches with fresh fruit,and baked beans along with the coleslaw.
Side note:
Coleslaw is also good on a ham sandwich(on a roll) with bbq sauce. I used to eat those when I worked at Love's Restaraunt...many, many years ago. My family now calls those "hammer-head" sandwiches. :)
Credit:
The credit for this recipe goes to Drea. Thanks, Drea...easy and YUMMY!!
Turkey Meatloaf
Ingredients:
1 onion, chopped
2 cloves garlic, crushed
1 Tbsp. Olive oil
1 tsp. Salt
½ tsp. Pepper
¼ tsp. Dried thyme leaves, crushed
¼ cup Worcestershire sauce
1/3 cup chicken broth
2 Tbsp. Tomato paste, divided (you can freeze the rest)
2 pkgs. (20 oz. Each) Ground Turkey (if you use the Breast only...save some topping sauce to serve with...it's a little bit dryer than mixed turkey)
¾ cup bread crumbs
2 large eggs
½ cup ketchup
1 Tbsp. Mustard
1 Tbsp. Brown sugar
Directions:
Preheat oven to 350* F.
In a medium skillet, saute’ onions, crushed garlic, olive oil, salt, pepper, crushed thyme until onions are see through. Add Worcestershire, chicken broth and 1 Tbsp of the tomato paste to onion mixture. Set aside and cool.
Combine in a large bowl, turkey, bread crumbs, and eggs. Add cooled onion mixture to turkey mix. Shape mixture into a regular size loaf pan.
Mix topping in a 2 cup measuring cup: ketchup, 1 Tbsp. Tomato paste, mustard and brown sugar. Spread evenly over the top of loaf in pan and bake for 60-75 minutes or until meat thermometer reads 160*F. (reserve about 1/2 the topping sauce to serve over cooked meatloaf if desired)
Serves 6 (or two men with leftovers for sandwiches the next day)
Note: if you don’t like onions, you can omit the sautéing and just mix everything together in a loaf pan. Sauteing just makes the onions less “potent”.
I serve with mashed potatoes and a green vegetable (like green beans or zucchini) and fruit.
Enjoy!
1 onion, chopped
2 cloves garlic, crushed
1 Tbsp. Olive oil
1 tsp. Salt
½ tsp. Pepper
¼ tsp. Dried thyme leaves, crushed
¼ cup Worcestershire sauce
1/3 cup chicken broth
2 Tbsp. Tomato paste, divided (you can freeze the rest)
2 pkgs. (20 oz. Each) Ground Turkey (if you use the Breast only...save some topping sauce to serve with...it's a little bit dryer than mixed turkey)
¾ cup bread crumbs
2 large eggs
½ cup ketchup
1 Tbsp. Mustard
1 Tbsp. Brown sugar
Directions:
Preheat oven to 350* F.
In a medium skillet, saute’ onions, crushed garlic, olive oil, salt, pepper, crushed thyme until onions are see through. Add Worcestershire, chicken broth and 1 Tbsp of the tomato paste to onion mixture. Set aside and cool.
Combine in a large bowl, turkey, bread crumbs, and eggs. Add cooled onion mixture to turkey mix. Shape mixture into a regular size loaf pan.
Mix topping in a 2 cup measuring cup: ketchup, 1 Tbsp. Tomato paste, mustard and brown sugar. Spread evenly over the top of loaf in pan and bake for 60-75 minutes or until meat thermometer reads 160*F. (reserve about 1/2 the topping sauce to serve over cooked meatloaf if desired)
Serves 6 (or two men with leftovers for sandwiches the next day)
Note: if you don’t like onions, you can omit the sautéing and just mix everything together in a loaf pan. Sauteing just makes the onions less “potent”.
I serve with mashed potatoes and a green vegetable (like green beans or zucchini) and fruit.
Enjoy!
Pumpkin Pie Dump Cake
1 large can pumpkin (not soup can size...bigger like 28 or 32 oz)
13 oz. can evaporated milk
3 eggs
1 cup sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice
Mix above ingredients together, pour into a 9x13" pan (ungreased).
Crumble a dry yellow cake mix over top of pumpkin mixtue and pat down gently.
Melt 3/4 cup butter and pour over top of dry yellow cake mix.
Sprinkle with chopped nuts (if you aren't allergic to them...pecans/walnuts used to be good in this)
Bake for 45-60 minutes at 350*
Serve warm or cold with cool whip. Great for breakfast with coffee too. :)
13 oz. can evaporated milk
3 eggs
1 cup sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice
Mix above ingredients together, pour into a 9x13" pan (ungreased).
Crumble a dry yellow cake mix over top of pumpkin mixtue and pat down gently.
Melt 3/4 cup butter and pour over top of dry yellow cake mix.
Sprinkle with chopped nuts (if you aren't allergic to them...pecans/walnuts used to be good in this)
Bake for 45-60 minutes at 350*
Serve warm or cold with cool whip. Great for breakfast with coffee too. :)
Andes Mint Chocolate Cookies
Chewy chocolate cookies. For a pretty holiday presentation...use the Cherry Andes Chocolates for a splash of red, along with the traditional Mint Green Chocolates.
Ingredients
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 2 tablespoons water
- 12 ounces chocolate chips
- 2 eggs
- 2 3/4 cups flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking soda
- 24 Andes mints
Directions
In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.
Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients (execpt andes mints) and combine to form a dough.
Chill the dough at least 1 hour.
Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls.
Bake at 350°F for 8 to 9 minutes.
Remove the cookies from the oven, and on top of each cookie, place half of an Andes mint (although, I like a lot of chocolate so I use a whole mint on each cookie...maybe I make big cookies too). Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife.
Prep Time: 1.5 hours
Cook Time: 10 minutes
Serving Description: 1 cookie
Servings: 48 (or about two days for Monty and Cory to eat them all)
Ingredients
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 2 tablespoons water
- 12 ounces chocolate chips
- 2 eggs
- 2 3/4 cups flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking soda
- 24 Andes mints
Directions
In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.
Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients (execpt andes mints) and combine to form a dough.
Chill the dough at least 1 hour.
Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls.
Bake at 350°F for 8 to 9 minutes.
Remove the cookies from the oven, and on top of each cookie, place half of an Andes mint (although, I like a lot of chocolate so I use a whole mint on each cookie...maybe I make big cookies too). Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife.
Prep Time: 1.5 hours
Cook Time: 10 minutes
Serving Description: 1 cookie
Servings: 48 (or about two days for Monty and Cory to eat them all)
Blue Cheese Waldorf Salad
Blue Cheese lovers, unite!! You will love this salad. It's adapted from recipe given to me by one of my work friends, Rene (the good Rene for those of you keeping track). She got it from Emeril, so you know it has to be delicious. BAM!
1/4 cup mayonnaise
1 Tbsp. apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese
1/4 cup grated onion (ok, I guess you can leave that out if you really don't like onions)
1/4 tsp. salt
1/8 tsp freshly ground black pepper
pinch cayenne pepper
2 cups diced sweet red apples, (like Gala or Jonathan, 2-3 med. size)
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken (or not...yuck, I hate nuts in my salad)
1 head bib lettuce, cored and leaves separated
In a bowl, whisk together the mayonnaise and vinegar. Slowly add the buttermilk, whisking to thicken. Add the blue cheese, onion (or not, I do), salt, pepper and cayenne. Whisk to combine all, adding more buttermilk if desired. Add the chopped apples, celery, grapes and walnuts if desired (yuck! none for me). Toss all well.
You can either arrange the lettuce leaves on six salad plates and top with the tossed salad mixture, or my family prefers to mix bib lettuce with romaine and toss the lettuce together with the fruited salad mixture. No matter how you serve it, it is DELICIOUS and has been our traditional salad for Christmas Eve dinner for about five years now. Right along side our BBQ'd steaks,steamed king crab legs, baked potatoes and garlic bread.
Enjoy.
1/4 cup mayonnaise
1 Tbsp. apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese
1/4 cup grated onion (ok, I guess you can leave that out if you really don't like onions)
1/4 tsp. salt
1/8 tsp freshly ground black pepper
pinch cayenne pepper
2 cups diced sweet red apples, (like Gala or Jonathan, 2-3 med. size)
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken (or not...yuck, I hate nuts in my salad)
1 head bib lettuce, cored and leaves separated
In a bowl, whisk together the mayonnaise and vinegar. Slowly add the buttermilk, whisking to thicken. Add the blue cheese, onion (or not, I do), salt, pepper and cayenne. Whisk to combine all, adding more buttermilk if desired. Add the chopped apples, celery, grapes and walnuts if desired (yuck! none for me). Toss all well.
You can either arrange the lettuce leaves on six salad plates and top with the tossed salad mixture, or my family prefers to mix bib lettuce with romaine and toss the lettuce together with the fruited salad mixture. No matter how you serve it, it is DELICIOUS and has been our traditional salad for Christmas Eve dinner for about five years now. Right along side our BBQ'd steaks,steamed king crab legs, baked potatoes and garlic bread.
Enjoy.
Macaroni with Four Cheeses
This is especially for my son, Cory. We always have ham for Christmas day dinner and he is the one who requested a change from cheese potatoes to homemade macaroni and cheese. This is also courtesy of Chef Emeril Lagasse...so, BAM!
4 Tbsp. butter, plus 2 Tbsp, plus 1 Tbsp.
4 Tbsp. flour
2 cups half and half (I use fat free half n half...yes, look for it)
3/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp Emeril's Red Hot Sauce (or whatever you can find if your store doesn't carry this one)
8 1/2 oz. grated Parmigiano-Reggiano, or other good quality parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 tsp minced fresh garlic
4 oz. grated cheddar cheese
4 oz. grated fontina cheese
4 oz. grated gruyere cheese (or Swiss Cheese)
1/4 cup fresh bread crumbs (but I used progresso brand 'cause it's what I have on hand)
1/2 tsp. Essence or Creole Seasoning (if you don't have any of Emeril's Essence, recipe follows)
Make your own Essence:
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. Garlic Powder
1 Tbsp. Black Pepper
1 Tbsp. Onion Powder
1 Tbsp. Cayenne Pepper
1 Tbsp. dried Oregano
1 Tbsp. dried Thyme
Mix all together, yields 2/3 cup of Essence
Macaroni and Cheese Directions:
In a heavy, medium saucepan, melt 4 Tbsp of butter over low heat. Add the flour and stir to combine. cook stirring constantly for 3 minutes. Increase the heat to medium and whisk in the half and half, little by little. Cook until thickened, about 4-5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 oz. of the grated parmesan. Stir intil cheese is melted and sauce is smooth. Cover and set aside.
Preheat oven to 350 degrees F.
Fill a large got with water and bring to a boil over high heat. Add salt to tast and while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for a bout 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 Tbsp. of the butter and the garlic and stir to combine. Add the sauce and stire until well combined. Set aside.
Use the remaining tablespoon of butter to grease a 3-quart baking dish and set aside.
In a large bowl, combine 4 oz. of remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
Place 1/3 of the macaroni in the bottom of prepared baking dish. Top with 1/3 of the mixed cheeses. Top with another 1/3 of the macaroni and another 1/3 of the cheeses. Repeat with the remaining macaroni and Cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 oz grated parmesan, and the Essence. Sprinkle over the top of the macaroni and cheese.
Bake for 40-45 minutes, or until bubbly and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
Well worth the effort...although, I only allow this decadence once a year for Christmas Day. BAM!
4 Tbsp. butter, plus 2 Tbsp, plus 1 Tbsp.
4 Tbsp. flour
2 cups half and half (I use fat free half n half...yes, look for it)
3/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp Emeril's Red Hot Sauce (or whatever you can find if your store doesn't carry this one)
8 1/2 oz. grated Parmigiano-Reggiano, or other good quality parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 tsp minced fresh garlic
4 oz. grated cheddar cheese
4 oz. grated fontina cheese
4 oz. grated gruyere cheese (or Swiss Cheese)
1/4 cup fresh bread crumbs (but I used progresso brand 'cause it's what I have on hand)
1/2 tsp. Essence or Creole Seasoning (if you don't have any of Emeril's Essence, recipe follows)
Make your own Essence:
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. Garlic Powder
1 Tbsp. Black Pepper
1 Tbsp. Onion Powder
1 Tbsp. Cayenne Pepper
1 Tbsp. dried Oregano
1 Tbsp. dried Thyme
Mix all together, yields 2/3 cup of Essence
Macaroni and Cheese Directions:
In a heavy, medium saucepan, melt 4 Tbsp of butter over low heat. Add the flour and stir to combine. cook stirring constantly for 3 minutes. Increase the heat to medium and whisk in the half and half, little by little. Cook until thickened, about 4-5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 oz. of the grated parmesan. Stir intil cheese is melted and sauce is smooth. Cover and set aside.
Preheat oven to 350 degrees F.
Fill a large got with water and bring to a boil over high heat. Add salt to tast and while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for a bout 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 Tbsp. of the butter and the garlic and stir to combine. Add the sauce and stire until well combined. Set aside.
Use the remaining tablespoon of butter to grease a 3-quart baking dish and set aside.
In a large bowl, combine 4 oz. of remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
Place 1/3 of the macaroni in the bottom of prepared baking dish. Top with 1/3 of the mixed cheeses. Top with another 1/3 of the macaroni and another 1/3 of the cheeses. Repeat with the remaining macaroni and Cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 oz grated parmesan, and the Essence. Sprinkle over the top of the macaroni and cheese.
Bake for 40-45 minutes, or until bubbly and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
Well worth the effort...although, I only allow this decadence once a year for Christmas Day. BAM!
Blackeyed Peas and Ham...A New Year Tradition
This family tradition started in 1979. As the story goes, the more black-eyed peas you eat on New Year's day, the better your luck for the coming year. I've made a few changes to the original recipe and my family seems to like them. I like to cook a spiral cut glazed ham for Christmas dinner and use the leftover meat and bone when making this recipe for New Year's Day. The glazed ham gives this dish a special sweet flavor. Enjoy!! and best wishes for the New Year!!
16 oz. pkg. dried blackeyed peas
8 cups water
1 medium onion, chopped
1 medium green bell pepper
16 oz. cut stewed tomatoes, undrained
3 cloves garlic, crushed
1 Tbsp. worchestershire sauce
pepper to taste
1 meaty ham bone (leftover from Christmas, or buy from Honeybaked Ham for $7)
Sort and wash peas in a colander under cold running water. Soak peas overnight with 6 cups of water in a heavy saucepan (or quick cook by bringing water and peas to a boil, turn off the heat and let stand covered for 1 hour). Add remaining ingredients (sometimes I sauted the bell pepper and onions until softened before adding). Cover and simmer all day or until peas are tender. Remove ham bone after about 2-3 hours. Return any meat to the pot. Add water as needed if mixture gets too thick.
Makes approximately 8 cups of "Good Luck" for the New Year.
16 oz. pkg. dried blackeyed peas
8 cups water
1 medium onion, chopped
1 medium green bell pepper
16 oz. cut stewed tomatoes, undrained
3 cloves garlic, crushed
1 Tbsp. worchestershire sauce
pepper to taste
1 meaty ham bone (leftover from Christmas, or buy from Honeybaked Ham for $7)
Sort and wash peas in a colander under cold running water. Soak peas overnight with 6 cups of water in a heavy saucepan (or quick cook by bringing water and peas to a boil, turn off the heat and let stand covered for 1 hour). Add remaining ingredients (sometimes I sauted the bell pepper and onions until softened before adding). Cover and simmer all day or until peas are tender. Remove ham bone after about 2-3 hours. Return any meat to the pot. Add water as needed if mixture gets too thick.
Makes approximately 8 cups of "Good Luck" for the New Year.
Hominy Casserole
I think this recipe came from my mother via my Grandmother Ruth. My brother-in-law, Stan-the-Man, loves it.
2-16 oz. can white hominy, drained
2 Tbsp. chopped onion
1 cup sour cream
1 cup grated Monterey Jack Cheese
1-4 oz. can diced green chilies, undrained
salt to taste
Mix all together and put in a greased 9"x13" square pan. Top with 1 Tbsp. butter and 3 Tbsps. bread crumbs. Bake at 350* for 30 minutes.
Great with Ham.
Enjoy!
2-16 oz. can white hominy, drained
2 Tbsp. chopped onion
1 cup sour cream
1 cup grated Monterey Jack Cheese
1-4 oz. can diced green chilies, undrained
salt to taste
Mix all together and put in a greased 9"x13" square pan. Top with 1 Tbsp. butter and 3 Tbsps. bread crumbs. Bake at 350* for 30 minutes.
Great with Ham.
Enjoy!
First Sunday in the Park Coffee Cakes
1 yellow cake mix
1 small pkg. instant vanilla pudding (4 serving size)
1/2 cup Wesson Oil (that's what the recipe says)
1 cup sour cream
4 eggs
Mix in a small bowl:
2/3 cup sugar
4 tsp cinnamon
1 cup walnuts
With a mixer, beat together the first five ingredients. Pour half of this batter in a greased bundt pan. Swirl half of the nut mixture over the top of the batter in the pan. Pour balance of batter over the swirled mixuture. Swirl remaining balance of nut mixture over top.
Bake for 50-60 minutes at 350*. Make lots and lots of these the night before First Sunday in the Park to sell at Bethel #217's hot dog booth. :)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mother's Club Coffee Cake
(the original from "scratch" version, provided by Sandi Weaver circa 1977)
1 cup Margarine (2 sticks)
1 1/2 cup Sugar
2 Eggs
1 cup Sour Cream
1 tsp. Vanilla
2 cups Flour
1 tsp Baking powder
1/2 tsp Baking Soda
Topping
3/4 cup Brown sugar
1 Tbsp Flour
1 tsp Cinammon
2 Tbsp Margarine
1/2 Cup Walnuts
Cream together margarine & sugar. Then add eggs, sour cream and vanilla and stir until mixed. Then add flour, baking powder and baking soda and mix until combined.
Mix all of the topping together in a separate bowl.
Pour 1/2 of the batter in a bundt cake pan, then sprinkle 1/2 of the topping, then pour the rest of the batter and then top with the rest of the topping.
Bake @ 350 degrees for 1 hour. Cool in pan and then turn out onto a plate and enjoy!!!
1 small pkg. instant vanilla pudding (4 serving size)
1/2 cup Wesson Oil (that's what the recipe says)
1 cup sour cream
4 eggs
Mix in a small bowl:
2/3 cup sugar
4 tsp cinnamon
1 cup walnuts
With a mixer, beat together the first five ingredients. Pour half of this batter in a greased bundt pan. Swirl half of the nut mixture over the top of the batter in the pan. Pour balance of batter over the swirled mixuture. Swirl remaining balance of nut mixture over top.
Bake for 50-60 minutes at 350*. Make lots and lots of these the night before First Sunday in the Park to sell at Bethel #217's hot dog booth. :)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mother's Club Coffee Cake
(the original from "scratch" version, provided by Sandi Weaver circa 1977)
1 cup Margarine (2 sticks)
1 1/2 cup Sugar
2 Eggs
1 cup Sour Cream
1 tsp. Vanilla
2 cups Flour
1 tsp Baking powder
1/2 tsp Baking Soda
Topping
3/4 cup Brown sugar
1 Tbsp Flour
1 tsp Cinammon
2 Tbsp Margarine
1/2 Cup Walnuts
Cream together margarine & sugar. Then add eggs, sour cream and vanilla and stir until mixed. Then add flour, baking powder and baking soda and mix until combined.
Mix all of the topping together in a separate bowl.
Pour 1/2 of the batter in a bundt cake pan, then sprinkle 1/2 of the topping, then pour the rest of the batter and then top with the rest of the topping.
Bake @ 350 degrees for 1 hour. Cool in pan and then turn out onto a plate and enjoy!!!
Ginger Snap Cookies
Ginger Snaps...the way mom used to make them...soft and chewy....these are also GREAT with milk!
Kids love to help by rolling the balls of dough in the sugar before baking.
3/4 cup fat (that's what it says...butter/margerine is what I remember using)
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsps. baking soda
1 tsp. ground cinnamon
1 Tbsp. ground ginger
1 tsp. ground cloves
1/2 tsp. salt
Mix all ingredients together and roll into small walnut sized balls. Roll balls in sugar to coat and place 2-inches apart on an ungreased cookie sheet. Bake at 350* for 15 minutes. Makes approximately 40 cookies.
Kids love to help by rolling the balls of dough in the sugar before baking.
3/4 cup fat (that's what it says...butter/margerine is what I remember using)
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsps. baking soda
1 tsp. ground cinnamon
1 Tbsp. ground ginger
1 tsp. ground cloves
1/2 tsp. salt
Mix all ingredients together and roll into small walnut sized balls. Roll balls in sugar to coat and place 2-inches apart on an ungreased cookie sheet. Bake at 350* for 15 minutes. Makes approximately 40 cookies.
Rum Cake...m-mm-mmm-good!
1 pkg. Duncan Hines Butter Recipe Golden Cake Mix
1 pkg. Instant vanilla pudding mix
4 large eggs
1/2 cup Rum
1/2 cup oil
1/2 cup water
1/2 cup to 1 cup chopped walnuts
Grease 2 loaf pans well. Place chopped nuts in bottom of pans. Beat remaining ingredients together at high speed for 4 minutes. Divide batter between the two pans and bake at 325* for 1 hour. Take cakes out of the oven and let cool and "fall".
In a saucepan, mix together:
1/4 cup rum
1/4 cup water
1 cup brown sugar
1 cube butter (1/2 cup)
Boil for three minutes. Pour over cooled (and fallen) cake. Let rest until all the sauce has been absorbed. Turn pan over to release cake with the nuts being on the top on the cake now. Tastes better after it sits for a day. Wrap as a lovely...rum-ly fragrant gift cake. Yummy with coffee.
1 pkg. Instant vanilla pudding mix
4 large eggs
1/2 cup Rum
1/2 cup oil
1/2 cup water
1/2 cup to 1 cup chopped walnuts
Grease 2 loaf pans well. Place chopped nuts in bottom of pans. Beat remaining ingredients together at high speed for 4 minutes. Divide batter between the two pans and bake at 325* for 1 hour. Take cakes out of the oven and let cool and "fall".
In a saucepan, mix together:
1/4 cup rum
1/4 cup water
1 cup brown sugar
1 cube butter (1/2 cup)
Boil for three minutes. Pour over cooled (and fallen) cake. Let rest until all the sauce has been absorbed. Turn pan over to release cake with the nuts being on the top on the cake now. Tastes better after it sits for a day. Wrap as a lovely...rum-ly fragrant gift cake. Yummy with coffee.
Macaroni Shrimp Salad
Macaroni Shrimp Salad
1 pkg. salad macaroni
sliced radishes
sliced green onions
Green Bell Pepper
6 hard boiled eggs
1 can shrimp, (drained and rinsed)
salt, pepper, garlic salt to taste
mayonnaise
Catalina salad dressing
Ha, ha, ha...mix all together. This is another recipe from my mom...so everything is to "taste" as to how much you add. I've also made this with bigger, fresh cooked shrimp. It's the Catalina dressing that makes this salad.
1 pkg. salad macaroni
sliced radishes
sliced green onions
Green Bell Pepper
6 hard boiled eggs
1 can shrimp, (drained and rinsed)
salt, pepper, garlic salt to taste
mayonnaise
Catalina salad dressing
Ha, ha, ha...mix all together. This is another recipe from my mom...so everything is to "taste" as to how much you add. I've also made this with bigger, fresh cooked shrimp. It's the Catalina dressing that makes this salad.
Pistachio Fruit Salad
Ok...here's the funny story about this recipe. My mom collected sooooo many recipes, and this was one of them I got from her. Years later, she asked me for this recipe after I made it for Easter. Apparently, she forgot that I got it from her originally...so, she wrote it on a new recipe card giving me credit for it. Silly mom.
Kids and husbands LOVE this!! It's more like a dessert than a salad.
20 oz. crushed pineapple, undrained
small box instant Pistachio pudding mix, dry
8 oz. cool whip, thawed
1 cup mini-marshmallows
1 cup walnuts, finely chopped
Ina a bowl, Sprinkle pudding mix over pineapple and let sit for a few minutes. Add additional ingredients and mix thoroughly. Best when made long enough to chill in refrigerator before serving.
Kids and husbands LOVE this!! It's more like a dessert than a salad.
20 oz. crushed pineapple, undrained
small box instant Pistachio pudding mix, dry
8 oz. cool whip, thawed
1 cup mini-marshmallows
1 cup walnuts, finely chopped
Ina a bowl, Sprinkle pudding mix over pineapple and let sit for a few minutes. Add additional ingredients and mix thoroughly. Best when made long enough to chill in refrigerator before serving.
Snowball Cookies
Snowball Cookies-I think mom got this recipe from Aunt Ro after one of her famous holiday parties. Sorry I couldn't find it before Christmas...but here it is now.
3/4 cup butter, softened
1 tsp. vanilla
1 TBSP water
1/3 cup sugar
Combine above ingredients and cream together.
2 cups flour
6 oz. mini chocolate chips
1 cup finely chopped pecans
Stir into already combined mixture.
Roll dough into 1-inch balls, bake on ungreased cookie sheet 300* for 30 minutes. Roll in POWDERED SUGAR to coat when almost cool.
Delicious!
3/4 cup butter, softened
1 tsp. vanilla
1 TBSP water
1/3 cup sugar
Combine above ingredients and cream together.
2 cups flour
6 oz. mini chocolate chips
1 cup finely chopped pecans
Stir into already combined mixture.
Roll dough into 1-inch balls, bake on ungreased cookie sheet 300* for 30 minutes. Roll in POWDERED SUGAR to coat when almost cool.
Delicious!
Spaghetti Meat Sauce and Garlic Bread
Mom's Spaghetti Sauce-this is the first meal I made for Monty when we were dating. He still talks about it even though I usually make his mom's spaghetti sauce for him now. I'll post Esther's later...both good, just totally different.
3 lbs ground beef
1-2 onions (she cooked with a lot of onions...I've cut back on this quite a bit now)
28 oz. can peeled tomatoes (I'd use the diced peeled tomatoes that the stores have now...although that does take the fun out of crushing the whole tomatoes with your hands into the pot while trying to not have them squirt all over the kitchen)
28 oz. can tomato sauce
6 oz. can tomato paste
1 can sliced mushrooms
bay leaf
salt, pepper, garlic salt, oregano, sage, thyme, poultry seasoning-to taste
Brown ground beef with onions and drain away any liquid. Add other ingredients and simmer uncovered until thick. Serve over cooked spaghetti and with garlic bread. Remember...to be an authentic meal...you have to burn the first batch of garlic bread when you are toasting it under the broiler. :)
Garlic Bread
1 cube softened butter
2-3 crushed fresh garlic cloves
Mix together and spread on french bread. Sprinkle the canned parmesan cheese (you know the green Kraft brand) on top and broil until lightly browned.
3 lbs ground beef
1-2 onions (she cooked with a lot of onions...I've cut back on this quite a bit now)
28 oz. can peeled tomatoes (I'd use the diced peeled tomatoes that the stores have now...although that does take the fun out of crushing the whole tomatoes with your hands into the pot while trying to not have them squirt all over the kitchen)
28 oz. can tomato sauce
6 oz. can tomato paste
1 can sliced mushrooms
bay leaf
salt, pepper, garlic salt, oregano, sage, thyme, poultry seasoning-to taste
Brown ground beef with onions and drain away any liquid. Add other ingredients and simmer uncovered until thick. Serve over cooked spaghetti and with garlic bread. Remember...to be an authentic meal...you have to burn the first batch of garlic bread when you are toasting it under the broiler. :)
Garlic Bread
1 cube softened butter
2-3 crushed fresh garlic cloves
Mix together and spread on french bread. Sprinkle the canned parmesan cheese (you know the green Kraft brand) on top and broil until lightly browned.
Turkey Stuffing- a la Bille (aka Mom)
I will add to this recipe later. This first version is the one my mom made every year for Thanksgiving. We used to love to have it leftover for "stuffing" sandwiches...which Eric pointed out made it a bread sandwich. Good memories anyhow...and Eric's son now makes bread sandwiches too. :)
Mom's Turkey Stuffing-(yep...no amounts...just wing it)
Saute' in butter, chopped onion and celery.
Add:
egg, milk, sage, thyme, poultry seasoning, garlic powder, salt, pepper, PEPPERIDGE FARM SEASONED BREAD CUBES.
Mix all together and stuff your turkey. Cook until turkey and stuffing are done. Great leftover between two slices of bread spread with mayonnaise. :)
Mom's Turkey Stuffing-(yep...no amounts...just wing it)
Saute' in butter, chopped onion and celery.
Add:
egg, milk, sage, thyme, poultry seasoning, garlic powder, salt, pepper, PEPPERIDGE FARM SEASONED BREAD CUBES.
Mix all together and stuff your turkey. Cook until turkey and stuffing are done. Great leftover between two slices of bread spread with mayonnaise. :)
Teriyaki Sauce/Marinade
This first version of this recipe is the one my mom got from our neighbor Tak Matsuda. I don't have the original recipe in front of me, but it was for fried chicken using Panko Japanese bread crumbs...then you dipped the already cooked/fried chicken into this sauce before serving. I like the flavor to penetrate the meat so I use it as a marinade more often than as a sauce. I'll post a different one that Monty's mom makes later...
1 cup soy sauce
1 cup white granulated sugar
1/2 cup sherry
grated fresh ginger root
pressed garlic
Combine all ingredients in a saucepan. Bring to a boil and cook gently until sugar granules melt. If using as a marinade, cool completely before adding meat. Good marinade for chicken, or beef.
1 cup soy sauce
1 cup white granulated sugar
1/2 cup sherry
grated fresh ginger root
pressed garlic
Combine all ingredients in a saucepan. Bring to a boil and cook gently until sugar granules melt. If using as a marinade, cool completely before adding meat. Good marinade for chicken, or beef.
Egg Nog Punch
Family tradition was to have an open house on Christmas Eve. This punch was always there and decadently delicious...
Egg Nog
12 eggs
1 1/2 cups sugar
1 quart cream (Half n Half)
1/2 pint whipping cream (not whipped, just in the carton)
1 quart brandy or bourbon
2 cups rum
1 pint Dreyers Vanilla Ice Cream
Separate egg whites from yolks. Beat yolks and add sugar. Blend in the balance of ingredients, except for the ice cream shich you float on top of the large punch bowl.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I found the following recipe on the internet...it has better instructions...but, you could apply them to the above ingredients since mom isn't around to ask specifically how to make her Egg Nog anymore. :(
Traditional Eggnog Recipe
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.
Serves: 8.
Egg Nog
12 eggs
1 1/2 cups sugar
1 quart cream (Half n Half)
1/2 pint whipping cream (not whipped, just in the carton)
1 quart brandy or bourbon
2 cups rum
1 pint Dreyers Vanilla Ice Cream
Separate egg whites from yolks. Beat yolks and add sugar. Blend in the balance of ingredients, except for the ice cream shich you float on top of the large punch bowl.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I found the following recipe on the internet...it has better instructions...but, you could apply them to the above ingredients since mom isn't around to ask specifically how to make her Egg Nog anymore. :(
Traditional Eggnog Recipe
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.
Serves: 8.
Calito-Quick, Easy, Stove-top soup
This one is from Monty's mom. It's kind of a soupy stew you make in a skillet. I just want to post it here so I don't lose the ingredients. Again...not amounts...just ingredients...see, my mom isn't the only one to not measure ingredients.
Ground beef, browned and drained
add chopped onion and tomatoes
add water or broth
season with salt, pepper and cumin
add diced carrots, green beans and potatoes
Simmer until vegetables are done.
Ground beef, browned and drained
add chopped onion and tomatoes
add water or broth
season with salt, pepper and cumin
add diced carrots, green beans and potatoes
Simmer until vegetables are done.
Blue Cheese Steak Sandwiches
An Original recipe inspired by a friend. :)
Filet Steak, cut into bite size pieces (or whatever is on sale)
fresh garlic
lettuce
italian salad dressing
blue cheese crumbles
french rolls
butter
1. Cut filet or other tender beef into large bite size chunks. Crush a few fresh garlic clove and mix with hand into cut beef.
2. Put lettuce into a bowl and toss generously with italian salad dressing. Do this before cooking beef so the dressing can start to wilt the lettuce just a bit.
3. Heat a non-stick skillet and cook beef until med. rare (or your liking).
4. While meat is cooking, split and butter french sandwich rolls. Spread with butter (or garlic butter...) and brown rolls on a griddle or broiler pan.
5. When rolls are ready, add some cooked steak, sprinkle blue cheese crumbles over that, top with the lettuce mix and you're ready to eat!
When I'm craving more blue cheese, I've also been known to melt it into my sandwich roll on both halves when toasting under the broiler element of my oven. Delicious!
Filet Steak, cut into bite size pieces (or whatever is on sale)
fresh garlic
lettuce
italian salad dressing
blue cheese crumbles
french rolls
butter
1. Cut filet or other tender beef into large bite size chunks. Crush a few fresh garlic clove and mix with hand into cut beef.
2. Put lettuce into a bowl and toss generously with italian salad dressing. Do this before cooking beef so the dressing can start to wilt the lettuce just a bit.
3. Heat a non-stick skillet and cook beef until med. rare (or your liking).
4. While meat is cooking, split and butter french sandwich rolls. Spread with butter (or garlic butter...) and brown rolls on a griddle or broiler pan.
5. When rolls are ready, add some cooked steak, sprinkle blue cheese crumbles over that, top with the lettuce mix and you're ready to eat!
When I'm craving more blue cheese, I've also been known to melt it into my sandwich roll on both halves when toasting under the broiler element of my oven. Delicious!
Gingered Carrots
Gingered Carrots
These can be made ahead of time and reheated briefly, without losing any of their zest.
7-8 medium carrots
1 Tbsp. sugar
1 tsp. cornstarch
1/4 tsp salt
1/4 tsp. ground ginger
1/4 cup orange juice
1 Tbsp. butter
Chopped parsely for garnish
1. Cut carrots on the bias into 1/8-1/4 inch slices. Cook covered in boiling slated water just until tender; about 7 minutes. Drain.
2. Combine sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice and cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute then stir in butter. Pour over hot carrots and toss. Garnish with chopped parsley.
These can be made ahead of time and reheated briefly, without losing any of their zest.
7-8 medium carrots
1 Tbsp. sugar
1 tsp. cornstarch
1/4 tsp salt
1/4 tsp. ground ginger
1/4 cup orange juice
1 Tbsp. butter
Chopped parsely for garnish
1. Cut carrots on the bias into 1/8-1/4 inch slices. Cook covered in boiling slated water just until tender; about 7 minutes. Drain.
2. Combine sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice and cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute then stir in butter. Pour over hot carrots and toss. Garnish with chopped parsley.
Turkey Breast-Crockpot
Turkey Breast CrockpotJan. 2010-I made this and it was delicious and easy. I chopped everything the night before and put it all together before I left for work. When I came home for lunch, I peeled some potatoes and left them in water in a pan ready to boil when I got home from work for mashed potatoes.
7.25 bone-in Turkey Breast (mine was only a 3.5 lb half breast and it still made plenty for the three of us)
3 Celery stalks, chopped
1 sweet yellow onion, chopped
1/4 cup chicken broth
1/2 Tbsp garlic, minced
1 pkg. dry onion soup mix (Like Lipton's)
1 Tbsp butter, melted
Place the celery and onion in the bottom of a greased crock pot. Add the chicken broth and minced garlic.
Rub the turkey breast inside and out with the dry onion soup mix. (it's good to add between the skin and the meat if you have time for that). You can also add oregano, sage, thyme and minced garlic if desired). Place the seasoned breast on top of the celery and onion mixture. Drizzle with th melted butter and cook on high for 1 hour. ( I do this before my morning shower...then turn it down before I leave for work). Turn to low for 7 hours or more.
The turkey turns out moist and delicious. Plenty of leftovers for sandwiches and casseroles. This recipe is a perfect and simple cold-weather meal. I served mine with turkey flavored Stove Top Stuffing, real Mashed potatoes, zucchini and packaged gravy. Simple and well received.
7.25 bone-in Turkey Breast (mine was only a 3.5 lb half breast and it still made plenty for the three of us)
3 Celery stalks, chopped
1 sweet yellow onion, chopped
1/4 cup chicken broth
1/2 Tbsp garlic, minced
1 pkg. dry onion soup mix (Like Lipton's)
1 Tbsp butter, melted
Place the celery and onion in the bottom of a greased crock pot. Add the chicken broth and minced garlic.
Rub the turkey breast inside and out with the dry onion soup mix. (it's good to add between the skin and the meat if you have time for that). You can also add oregano, sage, thyme and minced garlic if desired). Place the seasoned breast on top of the celery and onion mixture. Drizzle with th melted butter and cook on high for 1 hour. ( I do this before my morning shower...then turn it down before I leave for work). Turn to low for 7 hours or more.
The turkey turns out moist and delicious. Plenty of leftovers for sandwiches and casseroles. This recipe is a perfect and simple cold-weather meal. I served mine with turkey flavored Stove Top Stuffing, real Mashed potatoes, zucchini and packaged gravy. Simple and well received.
Manicotti
I apologize to those who need amounts for the spices...this is just how my mom cooked...most recipes were just seasoned by her taste preference. :)
3/4 lb ground beef
1 medium onion
black pepper
garlic salt
cumin
parsley
basil
nutmeg
1 egg
3 slices dry bread crumbs
8 oz. mozzarella cheese, cut into cubes
10 oz. frozen chopped spinach
1 box manicotti shells, un-cooked
Brown ground beef in a skillet, drain any fat/liquid. Mix in other ingredients. Using a small spoon or clean hands, fill the uncooked shells with the meat mixture. Place in a 9x13-inch pan. Cover with sauce (recipe below) and 1/2 cup of water. Bake uncovered at 350* for 1 hour.
Sauce:
15 oz. can tomato sauce
salt
pepper
garlic
sage
thyme
oregano
parmesan cheese
minced onion
parsley
cumin
3/4 tomato sauce can of water
3/4 lb ground beef
1 medium onion
black pepper
garlic salt
cumin
parsley
basil
nutmeg
1 egg
3 slices dry bread crumbs
8 oz. mozzarella cheese, cut into cubes
10 oz. frozen chopped spinach
1 box manicotti shells, un-cooked
Brown ground beef in a skillet, drain any fat/liquid. Mix in other ingredients. Using a small spoon or clean hands, fill the uncooked shells with the meat mixture. Place in a 9x13-inch pan. Cover with sauce (recipe below) and 1/2 cup of water. Bake uncovered at 350* for 1 hour.
Sauce:
15 oz. can tomato sauce
salt
pepper
garlic
sage
thyme
oregano
parmesan cheese
minced onion
parsley
cumin
3/4 tomato sauce can of water
Burritos by the pan-full
Burritos
This is from my mom's collection of recipes, but gives credit to her youngest sister, Debbie, and is dated 08/20/1974.
1 dozen flour tortillas
1 can green ortega chilies, chopped
1 large or 2 small cans pinto beans, drained (i'm guessing 28 oz.=large, 15 oz=small)
1 pound ground beef
1 package mild cheddar cheese (yep, this was back before you bought cheese already shredded)
Garlic Salt
Pepper
Pico Pica Taco Sauce
1 large can tomato sauce with tomato bits
Brown meat, drain, season with garlic salt and pepper. Mash beans with a fork ( I use a potato masher) into meat. Set aside.
Heat tomato sauce with 1 1/2 Tbsp. pico pica. Rinse tomato can with smidge of water and add to sauce pan. Can add some regular tomato sauce to stretch the sauce.
Grate the cheese (If you didn't buy already shredded).
Warm both sides of your tortilla on burner of stove until soft. Put a spoonful of mean/meat mixture, some cheese and chilies into the warmed tortilla and roll up. Place in a pan and repeat until all the meat mixture is used up and you have a pan full of burritos. Sprinkle more cheese over the burritos and pour the sauce on top. Bake at 325* for 15-20 minutes.
Serves the entire Ruth clan...mom, dad, 3 girls and 2 boys.
This is from my mom's collection of recipes, but gives credit to her youngest sister, Debbie, and is dated 08/20/1974.
1 dozen flour tortillas
1 can green ortega chilies, chopped
1 large or 2 small cans pinto beans, drained (i'm guessing 28 oz.=large, 15 oz=small)
1 pound ground beef
1 package mild cheddar cheese (yep, this was back before you bought cheese already shredded)
Garlic Salt
Pepper
Pico Pica Taco Sauce
1 large can tomato sauce with tomato bits
Brown meat, drain, season with garlic salt and pepper. Mash beans with a fork ( I use a potato masher) into meat. Set aside.
Heat tomato sauce with 1 1/2 Tbsp. pico pica. Rinse tomato can with smidge of water and add to sauce pan. Can add some regular tomato sauce to stretch the sauce.
Grate the cheese (If you didn't buy already shredded).
Warm both sides of your tortilla on burner of stove until soft. Put a spoonful of mean/meat mixture, some cheese and chilies into the warmed tortilla and roll up. Place in a pan and repeat until all the meat mixture is used up and you have a pan full of burritos. Sprinkle more cheese over the burritos and pour the sauce on top. Bake at 325* for 15-20 minutes.
Serves the entire Ruth clan...mom, dad, 3 girls and 2 boys.
Spaghetti- Esther Pulido Style
1/2 onion, chopped
2 green bell peppers, chopped
2-3 cloves garlic, chopped or pressed
2-28 oz. cans diced stewed tomatoes, undrained
2-cans water (from stewed tomatoe cans)
2- small cans tomato paste (or I used one large one 12 oz.)
1 Tbsp. Italian Seasoning
1 bay leaf
8 oz. mushrooms (small to medium size...brown ones have good flavor), cleaned
1 package Hot Links, browned and cut in half
1 package Sweet Italian Sausage, browned and cut in slices
12 meatballs, if desired (I used frozen Italian meatballs today...sometimes I make these from scratch)
1 package boneless porkchops, browned and cut in thirds
In a large pot (8-10 quart size), saute onion, bell pepper and garlic in olive oil. Add stewed tomatoes, water, Italian seasoning, and bay leaf. Bring to a boil, then turn to simmer. Add remaining ingredients and simmer all day.
I cut the hot links and sweet sausage links differently so people who don't like spicy, know which sausages to stay away from. i also leave the mushrooms whole for the same reason. Those who don't like mushrooms can easily avoid them.
With this recipe, there is something for just about every taste preference. I love the pork chops that simmer all day in this sauce. Try it...I think you will like it too.
Serve with (un-burnt) garlic bread and a green salad. If you are over 21...a glass of red wine is perfect with this meal!
2 green bell peppers, chopped
2-3 cloves garlic, chopped or pressed
2-28 oz. cans diced stewed tomatoes, undrained
2-cans water (from stewed tomatoe cans)
2- small cans tomato paste (or I used one large one 12 oz.)
1 Tbsp. Italian Seasoning
1 bay leaf
8 oz. mushrooms (small to medium size...brown ones have good flavor), cleaned
1 package Hot Links, browned and cut in half
1 package Sweet Italian Sausage, browned and cut in slices
12 meatballs, if desired (I used frozen Italian meatballs today...sometimes I make these from scratch)
1 package boneless porkchops, browned and cut in thirds
In a large pot (8-10 quart size), saute onion, bell pepper and garlic in olive oil. Add stewed tomatoes, water, Italian seasoning, and bay leaf. Bring to a boil, then turn to simmer. Add remaining ingredients and simmer all day.
I cut the hot links and sweet sausage links differently so people who don't like spicy, know which sausages to stay away from. i also leave the mushrooms whole for the same reason. Those who don't like mushrooms can easily avoid them.
With this recipe, there is something for just about every taste preference. I love the pork chops that simmer all day in this sauce. Try it...I think you will like it too.
Serve with (un-burnt) garlic bread and a green salad. If you are over 21...a glass of red wine is perfect with this meal!
Chicken Parmesan-skillet version
1/4 cup olive oil
1 cup chopped onion
2 cloves garlic, pressed or finely chopped
28 oz. can diced tomatoes
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 lbs. boneless skinless chicken breasts flattened with a mallet between waxed paper(or Fresh & Easy sells thin pieces already to go!!)
1/3 cup Italian style bread crumbs
1/3 cup Parmesan or Italian Style cheese shreds
1 egg ( I used egg beaters)
1. In a large saucepan, heat 2 Tbsp. olive oil and add chopped onion and garlic. Cook for approximately 2 minutes. Add tomatoes (juice and all), sugar, salt and pepper. Bring to a boil, stirring occasionally. Cover, reduce heat and simmer. If you want your sauce a little less chunky...put it in the blender or food processor and gently pulse until it is the consistency you like.
2. Put egg beaters or one beaten egg in a shallow dish. In another shallow dish, mix bread crumbs and cheese shreds.
3. Heat remaining oil in a skillet. Dip chicken in egg, then bread crumb/cheese mix, then add to skillet. Cook chicken until no longer pink in center (time varies based on how thin your chicken pieces are) turning once. Ladle four scoops of tomatoe sauce on and around cooked chicken in the skillet. Sprinkle with more Italian cheese shreds. Turn off heat, cover and let cheese melt.
Makes four servings or feeds one teenage boy and two old people. :)
Serve with penne pasta on the side with reserved sauce, green tossed salad and garlic bread. YUM! and quick and easy too.
1 cup chopped onion
2 cloves garlic, pressed or finely chopped
28 oz. can diced tomatoes
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 lbs. boneless skinless chicken breasts flattened with a mallet between waxed paper(or Fresh & Easy sells thin pieces already to go!!)
1/3 cup Italian style bread crumbs
1/3 cup Parmesan or Italian Style cheese shreds
1 egg ( I used egg beaters)
1. In a large saucepan, heat 2 Tbsp. olive oil and add chopped onion and garlic. Cook for approximately 2 minutes. Add tomatoes (juice and all), sugar, salt and pepper. Bring to a boil, stirring occasionally. Cover, reduce heat and simmer. If you want your sauce a little less chunky...put it in the blender or food processor and gently pulse until it is the consistency you like.
2. Put egg beaters or one beaten egg in a shallow dish. In another shallow dish, mix bread crumbs and cheese shreds.
3. Heat remaining oil in a skillet. Dip chicken in egg, then bread crumb/cheese mix, then add to skillet. Cook chicken until no longer pink in center (time varies based on how thin your chicken pieces are) turning once. Ladle four scoops of tomatoe sauce on and around cooked chicken in the skillet. Sprinkle with more Italian cheese shreds. Turn off heat, cover and let cheese melt.
Makes four servings or feeds one teenage boy and two old people. :)
Serve with penne pasta on the side with reserved sauce, green tossed salad and garlic bread. YUM! and quick and easy too.
Sour Dough-Like Bread (Bread Machine)
2-1/2 tsp. yeast
3 cups flour plus 2 TBSP more
3 TBSP sugar
1-1/2 tsp. salt
1 cup of beer ( 80 degrees)
1/3 cup water (80 degrees)
2 TBSP oil
Follow the instructions for your bread machine for the order to put the ingredients into your pan. Process as you would for white bread.
3 cups flour plus 2 TBSP more
3 TBSP sugar
1-1/2 tsp. salt
1 cup of beer ( 80 degrees)
1/3 cup water (80 degrees)
2 TBSP oil
Follow the instructions for your bread machine for the order to put the ingredients into your pan. Process as you would for white bread.
Rum Balls
Rum Balls
(Christi, I found this written on the back of a recipe in mom's writing for spicy pineapple zucchini bread.)
4 cups vanilla wafers, crushed
1 1/2 cups powdered sugar
4 Tbsp. or more of cocoa
3/4 cup light rum
4 Tbsp. white Karo brand corn syrup
3 cups walnuts
Crush vanilla wafers. Mix all ingredients together. Shape into 1" balls and roll in additional powdered sugar. Store in an airtight container.
(Christi, I found this written on the back of a recipe in mom's writing for spicy pineapple zucchini bread.)
4 cups vanilla wafers, crushed
1 1/2 cups powdered sugar
4 Tbsp. or more of cocoa
3/4 cup light rum
4 Tbsp. white Karo brand corn syrup
3 cups walnuts
Crush vanilla wafers. Mix all ingredients together. Shape into 1" balls and roll in additional powdered sugar. Store in an airtight container.
Christmas Ornament Dough
A recipe from Heloise...Inexpensive and fun to make!!
2 cups baking soda
1 cup cornstarch
1-1/4 cups water
Food Coloring (optional)
Combine the baking soda and cornstarch in a saucepan. Add the water and some food coloring (if desired). Heat over medium heat, stirring constantly until mixture is like wet mashed potato consistency. Pour onto a plate and cover with a damp cloth. Allow mixture to cool and then knead until smooth. Use immediately or store in a ziploc -style bag in the refrigerator. Shape into ornaments either by hand or by using cookie cutters. Don't forget to cut a hang-hole (the end of a straw is perfect for this). Dry the ornaments overnight or place in the oven at 250*F for about 15 minutes. Once dry and cool, they can be painted or decorated. Then finish them off with a coat of varnish or clear nail polish.
2 cups baking soda
1 cup cornstarch
1-1/4 cups water
Food Coloring (optional)
Combine the baking soda and cornstarch in a saucepan. Add the water and some food coloring (if desired). Heat over medium heat, stirring constantly until mixture is like wet mashed potato consistency. Pour onto a plate and cover with a damp cloth. Allow mixture to cool and then knead until smooth. Use immediately or store in a ziploc -style bag in the refrigerator. Shape into ornaments either by hand or by using cookie cutters. Don't forget to cut a hang-hole (the end of a straw is perfect for this). Dry the ornaments overnight or place in the oven at 250*F for about 15 minutes. Once dry and cool, they can be painted or decorated. Then finish them off with a coat of varnish or clear nail polish.
Healthy Pancakes
So good, and so good for you.
1/2 cup non-fat cottage cheese
6 egg whites
1 whole egg
1 packet instant oatmeal
cinnamon, nutmeg, vanilla or almond extract to tast
1 cup fresh strawberries, blueberries or bananas OR
1/4 cup low-calorie syrup
Mix first five ingredients in blender until smooth. Coat griddle with non-stick cooking spray and bring to medium-high heat. Pour blender ingredients onto hot griddle; turn over when edges appear brown. Top with fresh fruit or syrup.
Serves 1
Per serving (with strawberries as topping): 378 calories, 46 g protein, 35 g carbohydrates, 6 g fat.
1/2 cup non-fat cottage cheese
6 egg whites
1 whole egg
1 packet instant oatmeal
cinnamon, nutmeg, vanilla or almond extract to tast
1 cup fresh strawberries, blueberries or bananas OR
1/4 cup low-calorie syrup
Mix first five ingredients in blender until smooth. Coat griddle with non-stick cooking spray and bring to medium-high heat. Pour blender ingredients onto hot griddle; turn over when edges appear brown. Top with fresh fruit or syrup.
Serves 1
Per serving (with strawberries as topping): 378 calories, 46 g protein, 35 g carbohydrates, 6 g fat.
Top Secret Tamale Notes
1. Cook boneless pork stew meat in water to cover with onion and garlic. Cool and shred meat, save broth for later.
2. Clean (use plastic gloves when handling chilies) and remove seeds and stems from dried chiies (California=red color, Pasilla=flavor, Ancho, New Mexico=hot).
3. Boil cleaned chilies in water until soft (can cook in reserved broth). Put 5-6 garlic cloves in blender with 2 ladles of meat broth and some oregano, add softened chilies and blend for 7 minutes. Run chile sauce through a ieve to get all the chilie skins out of the sauce.
4. Buy prepared masa, put tsp. in a cup of water, if it floats to the top, GREAT, if not beat air into the masa using a large mixer. Add some sauce to the masa for color.
5. Spread masa on clean, damp corn husks, add a few pieces of meat with sauce and two olives. Fold and stack.
6. Steam in large covered pot with a vegetable steamer and water in the bottom. Cook for 45-60 minutes. May be frozen cooked or uncooked.
13 lbs uncooked meat
6 pkgs chilies
25 lbs masa (roughly half as much meat as masa)
variation: masa, green chilies and cheese (jack is good)
30lbs masa; 10.45 lbs pork
We used only about 3 8-ounce bags of leaves
Yielded: 205 pork tamales, 12 sweet, 90 chile-cheese
2. Clean (use plastic gloves when handling chilies) and remove seeds and stems from dried chiies (California=red color, Pasilla=flavor, Ancho, New Mexico=hot).
3. Boil cleaned chilies in water until soft (can cook in reserved broth). Put 5-6 garlic cloves in blender with 2 ladles of meat broth and some oregano, add softened chilies and blend for 7 minutes. Run chile sauce through a ieve to get all the chilie skins out of the sauce.
4. Buy prepared masa, put tsp. in a cup of water, if it floats to the top, GREAT, if not beat air into the masa using a large mixer. Add some sauce to the masa for color.
5. Spread masa on clean, damp corn husks, add a few pieces of meat with sauce and two olives. Fold and stack.
6. Steam in large covered pot with a vegetable steamer and water in the bottom. Cook for 45-60 minutes. May be frozen cooked or uncooked.
13 lbs uncooked meat
6 pkgs chilies
25 lbs masa (roughly half as much meat as masa)
variation: masa, green chilies and cheese (jack is good)
30lbs masa; 10.45 lbs pork
We used only about 3 8-ounce bags of leaves
Yielded: 205 pork tamales, 12 sweet, 90 chile-cheese
Baked Omelette
12 slices white sandwich bread butter
1 pkg. bacon (or sausage)
1/2 lb. grated cheddar cheese
6 eggs, lightly beaten
3 cups milk
pepper to taste
1/2 tsp. dry mustard
1/2 cup chopped onion
Spray a 9"x13" baking dish with cooking spray. Butter bread lightly on one side, line bottom of baking dish with 6 slices, buttered side up. Cook bacon (or sausage). Crumble half of cooked meat over bread. Sprinkle half of onion and cheese over meat. Repeat layers with bread, meat, onion and cheese. Mix together eggs, milk and spices, pour over bread mixture, cover with plastic wrap and refrigerate for three hours or overnight. Bake at 350* in uncovered dish for 45 minutes. (Pop in the oven when you wake up Christmas morning. When you are done opening gifts, breakfast is ready)
1 pkg. bacon (or sausage)
1/2 lb. grated cheddar cheese
6 eggs, lightly beaten
3 cups milk
pepper to taste
1/2 tsp. dry mustard
1/2 cup chopped onion
Spray a 9"x13" baking dish with cooking spray. Butter bread lightly on one side, line bottom of baking dish with 6 slices, buttered side up. Cook bacon (or sausage). Crumble half of cooked meat over bread. Sprinkle half of onion and cheese over meat. Repeat layers with bread, meat, onion and cheese. Mix together eggs, milk and spices, pour over bread mixture, cover with plastic wrap and refrigerate for three hours or overnight. Bake at 350* in uncovered dish for 45 minutes. (Pop in the oven when you wake up Christmas morning. When you are done opening gifts, breakfast is ready)
Fried Rice (a la Mom style)
Be forewarned, it is NOT low fat.
Early in the day, cook some long grain white rice. I like Mahatma brand and follow the package directions. It comes out perfect everytime. However, I recently purchased an electric rice cooker (with a brown rice setting) and I love using that too (the rice cooker, not brown rice for this recipe...but I digress and I'm tired...so back to the recipe).
Let the rice cool completely. This is a must. I made two cups of dry rice=4 cups cooked rice last time.
Later in the day, fry some bacon (as much or little as you like). I always cook more than I need because I have so many HELPERS come by to SAMPLE the cooked bacon. I'm spoiled and spoil my family, too...I only cook with thick style bacon and trim most of the fat off before cooking. It is helpful if you have kitchen shears and cut the uncooked bacon into small diced-like pieces before cooking. This way when they are cooked, you just fish the cooked pieces out of the grease and drain on a papertowel on a paper plate. You can cook the bacon slices whole and just crumble later with your hands when they are cool enough.
Reserve the bacon drippings, leaving a bit in the pan.
While bacon is draining on the paper towels and cooling, break a few eggs into the hot bacon grease in the pan. Break the yolks and finish cooking your eggs. I usually cook about three or four eggs for this quantitiy of rice. When done cooking, I put on the side of the paper plate with the bacon and cut into small pieces.
Chop some green onion and prepare to put it all together. Heat the remaining bacon grease in the pan and add the cooled, cooked white rice and "FRY".
Add in all the yummies (bacon, eggs and green onions) and a bit of soy sauce (the low sodium variety of course) to your taste and color preference. A little really does go a long way if you take the time to stir everything up well.
Enjoy occasionally...
Early in the day, cook some long grain white rice. I like Mahatma brand and follow the package directions. It comes out perfect everytime. However, I recently purchased an electric rice cooker (with a brown rice setting) and I love using that too (the rice cooker, not brown rice for this recipe...but I digress and I'm tired...so back to the recipe).
Let the rice cool completely. This is a must. I made two cups of dry rice=4 cups cooked rice last time.
Later in the day, fry some bacon (as much or little as you like). I always cook more than I need because I have so many HELPERS come by to SAMPLE the cooked bacon. I'm spoiled and spoil my family, too...I only cook with thick style bacon and trim most of the fat off before cooking. It is helpful if you have kitchen shears and cut the uncooked bacon into small diced-like pieces before cooking. This way when they are cooked, you just fish the cooked pieces out of the grease and drain on a papertowel on a paper plate. You can cook the bacon slices whole and just crumble later with your hands when they are cool enough.
Reserve the bacon drippings, leaving a bit in the pan.
While bacon is draining on the paper towels and cooling, break a few eggs into the hot bacon grease in the pan. Break the yolks and finish cooking your eggs. I usually cook about three or four eggs for this quantitiy of rice. When done cooking, I put on the side of the paper plate with the bacon and cut into small pieces.
Chop some green onion and prepare to put it all together. Heat the remaining bacon grease in the pan and add the cooled, cooked white rice and "FRY".
Add in all the yummies (bacon, eggs and green onions) and a bit of soy sauce (the low sodium variety of course) to your taste and color preference. A little really does go a long way if you take the time to stir everything up well.
Enjoy occasionally...
Beer Margaritas
1 can frozen limeade, thawed
1 can tequila (use the limeade can)
1 bottle of Corona or beer of your choice
ice
To make the margarita bse, mix the undiluted limeade, fill the empty limeade can to measure 1 can of tequila and one bottle of beer. Fill and electric blender about 3/4 full with ice. Add 1/2 the margarita base you just made and blend. Base makes enough for two blender batches.
Note: It sounds like a strange combination, but is actually a very refreshing drink on a hot summer day. Remember, play it safe...if you are going to drink alcohol, please don't drive.
Cheers!
Annette
1 can tequila (use the limeade can)
1 bottle of Corona or beer of your choice
ice
To make the margarita bse, mix the undiluted limeade, fill the empty limeade can to measure 1 can of tequila and one bottle of beer. Fill and electric blender about 3/4 full with ice. Add 1/2 the margarita base you just made and blend. Base makes enough for two blender batches.
Note: It sounds like a strange combination, but is actually a very refreshing drink on a hot summer day. Remember, play it safe...if you are going to drink alcohol, please don't drive.
Cheers!
Annette
Sweet Crockpot Baked Beans
6-8 slices of thick cut bacon
1 medium onion, diced
16 oz. package of small dried white beans (like navy beans)
1/2-1 cup dark brown sugar, firmly packed
1/4 cup molasses
1/4 cup cider vinegar
2 tsp. dry mustard
1 heaping tablespoon prepared dijon mustard
3/4 cup BBQ sauce (I like Sweet Baby Ray's Honey Chipotle)
5 cups water
1/2 tsp. salt
Start with your bacon. Slice in half and fry over medium heat, just until fat is rendered. You don't need to cook the pieces until they are brown and crisp. Remove bacon from the grease and set aside. DO NOT throw out the bacon grease.
Depending on how much grease your bacon gave, you may want to pour some off, but leave enough to cook your onions in until they are soft.
While your onions are cooking, mix together the packed brown sugar, molasses, cider vinegar, dry mustard, dijon mustard and barbeque sauce in a 5-6 quart crockpot/slowcooker. Add the dried beans (no need to soak, but I do check for any rocks/debris that may have made it into the package), the cooked onions and the partially cooked bacon slices.
Add the 5 cups of water, stir all together. Cook, covered on low for 12 hours until the beans are tender and the liquid is syrupy.
Before serving remove the bacon strips and discard, stir in 1/2 tsp salt and add pepper to taste.
Enjoy!
Note: For my non-onion eating friends, you could probably just leave those out... :)
1 medium onion, diced
16 oz. package of small dried white beans (like navy beans)
1/2-1 cup dark brown sugar, firmly packed
1/4 cup molasses
1/4 cup cider vinegar
2 tsp. dry mustard
1 heaping tablespoon prepared dijon mustard
3/4 cup BBQ sauce (I like Sweet Baby Ray's Honey Chipotle)
5 cups water
1/2 tsp. salt
Start with your bacon. Slice in half and fry over medium heat, just until fat is rendered. You don't need to cook the pieces until they are brown and crisp. Remove bacon from the grease and set aside. DO NOT throw out the bacon grease.
Depending on how much grease your bacon gave, you may want to pour some off, but leave enough to cook your onions in until they are soft.
While your onions are cooking, mix together the packed brown sugar, molasses, cider vinegar, dry mustard, dijon mustard and barbeque sauce in a 5-6 quart crockpot/slowcooker. Add the dried beans (no need to soak, but I do check for any rocks/debris that may have made it into the package), the cooked onions and the partially cooked bacon slices.
Add the 5 cups of water, stir all together. Cook, covered on low for 12 hours until the beans are tender and the liquid is syrupy.
Before serving remove the bacon strips and discard, stir in 1/2 tsp salt and add pepper to taste.
Enjoy!
Note: For my non-onion eating friends, you could probably just leave those out... :)
Shrimp Risotto
This is a favorite light recipe that comes together in less than 30 minutes. I keep most ingredients on hand all the time. Varying the amount of red pepper flakes makes it a dish adaptable for many spice tolerances. Those who prefer their dishes spicier, can always add more red pepper flakes to their individual serving. I usually make this on nights that it is just my husband and I at home...teenage boy size portions would require this recipe to be at least doubled...but usually tripled.
YIELD: 4 average servings as written below
14 oz. can chicken broth
1/4 cup water
1 cup Arborio rice, uncooked
2 tsp. olive oil
1 medium sized white or yellow onion
2 cloves garlic, minced
1/8-1/4 tsp. dried red pepper flakes (or to your taste preference)
1 pound peeled and deveined, thawed medium sized shrimp (Trader Joes)
1/4 cup fresh basil, thinly sliced
1/4 cup grated Parmesan Cheese
Freshly ground black pepper to taste
Combine broth, water and rice in a medium sized saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer for about 17 minutes or until liquid is absorbed and rice is tender.
While rice is cooking, heat oil in a large non-stick skillet over medium-high heat. Coarsely chop onion. Add onion, garlic and red pepper flakes to oil. Cook, stirrring occasionally for 3 minutes. Add shrimp and stir-fry for 1 minute. Stir in basil. Sprinkle with cheese and black pepper. Serve immediately.
NOTES: Arborio rice is a medium grain, somewhat starchy rice that has the perfect texture for risotto. If you are not able to find this type of rice, you may substitute medium grain white or converted rice.
I like to serve this dish with a simple green salad and broiled/toasted garlic bread.
YIELD: 4 average servings as written below
14 oz. can chicken broth
1/4 cup water
1 cup Arborio rice, uncooked
2 tsp. olive oil
1 medium sized white or yellow onion
2 cloves garlic, minced
1/8-1/4 tsp. dried red pepper flakes (or to your taste preference)
1 pound peeled and deveined, thawed medium sized shrimp (Trader Joes)
1/4 cup fresh basil, thinly sliced
1/4 cup grated Parmesan Cheese
Freshly ground black pepper to taste
Combine broth, water and rice in a medium sized saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer for about 17 minutes or until liquid is absorbed and rice is tender.
While rice is cooking, heat oil in a large non-stick skillet over medium-high heat. Coarsely chop onion. Add onion, garlic and red pepper flakes to oil. Cook, stirrring occasionally for 3 minutes. Add shrimp and stir-fry for 1 minute. Stir in basil. Sprinkle with cheese and black pepper. Serve immediately.
NOTES: Arborio rice is a medium grain, somewhat starchy rice that has the perfect texture for risotto. If you are not able to find this type of rice, you may substitute medium grain white or converted rice.
I like to serve this dish with a simple green salad and broiled/toasted garlic bread.
Saturday, July 30, 2011
Chicken Pesto Pizza-EASY
Yields: 6-8 slices
This recipe is from my friend, Renee. She is a great cook and this is super easy and kid approved.
1-Boboli Pizza Crust
1-pkg. Knorr Creamy Pesto Sauce
3 Tbsp. toasted pine nuts (optional)
2 cups shredded cheddarella cheese
3 roma tomatoes, sliced
2-3 chicken steaks or 1-2 chicken breasts
Pre-heat oven to 425*. Season chicken with lemon pepper an garlic salt. Place in cooking dish and bake until chicken is cooked through (approximately 30 minutes). Remove from oven, allow to cool & then shred chicken.
Prepare Knorr Creamy Pesto sauce per the package directions (I think you need milk and olive oil). Spread the prepared pesto sauce over the pizza crust. Spread the shredded chicken on top of sauce. Then top with tomato slices, toasted pine nuts and cover the entire pizza with the shredded cheese.
Place pizza on a cooking stone and bake in the oven until cheese is melted and slightly browned. This should take about 20 minutes. Remove from the oven and let set for 10 minutes before slicing.
Yum!
Note: to save time, you could replace cooking the chicken by purchasing a deli roasted chicken or I have also microwaved some frozen chicken tenders while preparing the creamy pesto sauce.
This recipe is from my friend, Renee. She is a great cook and this is super easy and kid approved.
1-Boboli Pizza Crust
1-pkg. Knorr Creamy Pesto Sauce
3 Tbsp. toasted pine nuts (optional)
2 cups shredded cheddarella cheese
3 roma tomatoes, sliced
2-3 chicken steaks or 1-2 chicken breasts
Pre-heat oven to 425*. Season chicken with lemon pepper an garlic salt. Place in cooking dish and bake until chicken is cooked through (approximately 30 minutes). Remove from oven, allow to cool & then shred chicken.
Prepare Knorr Creamy Pesto sauce per the package directions (I think you need milk and olive oil). Spread the prepared pesto sauce over the pizza crust. Spread the shredded chicken on top of sauce. Then top with tomato slices, toasted pine nuts and cover the entire pizza with the shredded cheese.
Place pizza on a cooking stone and bake in the oven until cheese is melted and slightly browned. This should take about 20 minutes. Remove from the oven and let set for 10 minutes before slicing.
Yum!
Note: to save time, you could replace cooking the chicken by purchasing a deli roasted chicken or I have also microwaved some frozen chicken tenders while preparing the creamy pesto sauce.
Subscribe to:
Posts (Atom)