8-10 raw carrots, shredded
1 large vidalia onions, sliced
2 large eggs
1/4 cup flour
salt, pepper
garlic powder (optional)
Peel, and shred carrots into large bowl.
Add 1 large thinly sliced vidalia onion.
Add and mix in 2 large eggs, 1/4 cup flour.
Add salt, pepper.
Mix well.
Drop by 2 tbls into pan with hot oil/oleo mixture, flatten to form a pancake.
Brown on medium hit, about 5 minutes on each side.
Thursday, December 27, 2007
Potato Chip Chocolate Chip Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
1/2 lb cool margarine, cut into small pieces
1 cup sugar
3/4 cup packed dark brown sugar
1 large egg, room temperature
1 large egg white, room temperature
2 teaspoons vanilla
4 ounces potato chips, crushed (about 6 cups, my favorite is Ruffles)
3 cups semi-sweet chocolate chips or bittersweet chocolate chips
Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
Beat in the egg, then the egg white and vanilla.
Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
1/2 lb cool margarine, cut into small pieces
1 cup sugar
3/4 cup packed dark brown sugar
1 large egg, room temperature
1 large egg white, room temperature
2 teaspoons vanilla
4 ounces potato chips, crushed (about 6 cups, my favorite is Ruffles)
3 cups semi-sweet chocolate chips or bittersweet chocolate chips
Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
Beat in the egg, then the egg white and vanilla.
Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
Chestnut Soup With Bacon - Velouté De Chataignes Et Bacon
7 ounces cooked and peeled whole chestnuts
1 stalk celery, trimmed and finely chopped
1 small onion, peeled & finely chopped
1 small carrot, peeled and chopped
2 pints ham or vegetable stock
salt & freshly ground black pepper
1/2 pint creme fraiche or single pouring cream
For the croutons
4 ounces lardons or bacon, cubed
1/2 teaspoon finely chopped fresh thyme leaves
4 ounces day-old white bread, cut into small cubes
4 tablespoons olive oil
To make the soup, you simply place all the ingredients, except the crème fraiche or cream, in a large saucepan.
Season lightly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes.
While that is happening, you can prepare the croutons.
Heat the oil in a large frying pan and cook the bacon gently for 5 minutes, then turn the heat up to its highest setting, add the cubes of bread, together with the thyme, and toss them around (keeping them constantly on the move) until they, and the bacon, have turned a deep golden brown colour and become very crisp and crunchy.
Take them out & leave them to cool on some absorbent kitchen paper.
As soon as the soup is ready, add the crème fraiche or cream & mix well - allow it to cool slightly, and then transfer it to a blender and purée until smooth. (You may need to do this in more than one batch, in which case, it is a good idea to have a bowl to put the soup in as it is ready.).
Re-heat the soup in the pan, season to taste and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over.
1 stalk celery, trimmed and finely chopped
1 small onion, peeled & finely chopped
1 small carrot, peeled and chopped
2 pints ham or vegetable stock
salt & freshly ground black pepper
1/2 pint creme fraiche or single pouring cream
For the croutons
4 ounces lardons or bacon, cubed
1/2 teaspoon finely chopped fresh thyme leaves
4 ounces day-old white bread, cut into small cubes
4 tablespoons olive oil
To make the soup, you simply place all the ingredients, except the crème fraiche or cream, in a large saucepan.
Season lightly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes.
While that is happening, you can prepare the croutons.
Heat the oil in a large frying pan and cook the bacon gently for 5 minutes, then turn the heat up to its highest setting, add the cubes of bread, together with the thyme, and toss them around (keeping them constantly on the move) until they, and the bacon, have turned a deep golden brown colour and become very crisp and crunchy.
Take them out & leave them to cool on some absorbent kitchen paper.
As soon as the soup is ready, add the crème fraiche or cream & mix well - allow it to cool slightly, and then transfer it to a blender and purée until smooth. (You may need to do this in more than one batch, in which case, it is a good idea to have a bowl to put the soup in as it is ready.).
Re-heat the soup in the pan, season to taste and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over.
Abby's Oriental Yum Yum Soup
12 king prawns, chopped
1 large chicken breast fillet, finely chopped
1/4 bunch celery, finely sliced
4 spring onions, finely sliced
6 small mushrooms, finely sliced
1/4 cabbage, finely sliced
2 tablespoons fresh grated ginger
1 tablespoon sesame oil
1/2 cup soy sauce
1 liter campbells vegetable stock
500 ml campbells real chicken consomme
1 liter water
4 bunches egg pasta vermicelli
1 tablespoon salt
1 tablespoon pepper
2 tablespoons oil
In a heavy based pan put prawns, chicken and all the veg; stir fry for 5 minutes in cooking oil. Add ginger and continue to stir fry for 2 minutes.
Add liquid stocks and water, stir.
Add sesame oil and soy sauce, salt and pepper.
Stir well, bring to the boil and gently simmer for 10 minutes.
Add egg noodles and simmer for another 30 minutes, stirring every 5 minutes.
Don't let this soup boil.
- abby 12
1 large chicken breast fillet, finely chopped
1/4 bunch celery, finely sliced
4 spring onions, finely sliced
6 small mushrooms, finely sliced
1/4 cabbage, finely sliced
2 tablespoons fresh grated ginger
1 tablespoon sesame oil
1/2 cup soy sauce
1 liter campbells vegetable stock
500 ml campbells real chicken consomme
1 liter water
4 bunches egg pasta vermicelli
1 tablespoon salt
1 tablespoon pepper
2 tablespoons oil
In a heavy based pan put prawns, chicken and all the veg; stir fry for 5 minutes in cooking oil. Add ginger and continue to stir fry for 2 minutes.
Add liquid stocks and water, stir.
Add sesame oil and soy sauce, salt and pepper.
Stir well, bring to the boil and gently simmer for 10 minutes.
Add egg noodles and simmer for another 30 minutes, stirring every 5 minutes.
Don't let this soup boil.
- abby 12
Zuppa Di Broccoli (Broccoli Soup)
6 cloves garlic
2 tablespoons extra virgin olive oil
2 cups broccoli florets
5 cups chicken broth
2 roma tomatoes, peeled and chopped
white wine
fresh basil, chopped coarsely
In saute pan, saute garlic with oil until brown.
Add broccoli and tomatoes and stir.
Cool for 1 minute, then add wine and broth.
Bring to boil 2 to 3 minutes.
Serve immediately.
Add basil for garnish.
2 tablespoons extra virgin olive oil
2 cups broccoli florets
5 cups chicken broth
2 roma tomatoes, peeled and chopped
white wine
fresh basil, chopped coarsely
In saute pan, saute garlic with oil until brown.
Add broccoli and tomatoes and stir.
Cool for 1 minute, then add wine and broth.
Bring to boil 2 to 3 minutes.
Serve immediately.
Add basil for garnish.
Lou Lou’s Taco Soup
2 1/2 lbs ground round
2 (14 1/2 ounce) cans stewed tomatoes
2 (15 ounce) cans ranch style beans
2 (15 1/4 ounce) cans whole kernel corn
1 (10 ounce) can Rotel Tomatoes
1 (1 1/4 ounce) package taco seasoning mix
1 medium chopped onion
1/2 chopped bell pepper
Brown ground round, onions and bell pepper. Drain grease. Add other ingredients, juice and all.
Simmer 45 minutes.
2 (14 1/2 ounce) cans stewed tomatoes
2 (15 ounce) cans ranch style beans
2 (15 1/4 ounce) cans whole kernel corn
1 (10 ounce) can Rotel Tomatoes
1 (1 1/4 ounce) package taco seasoning mix
1 medium chopped onion
1/2 chopped bell pepper
Brown ground round, onions and bell pepper. Drain grease. Add other ingredients, juice and all.
Simmer 45 minutes.
Apple-Banana Fruit Leather
2 bananas
2 cups applesauce
Blend ingredients in blender until pureed.
Dry in dehydrator for 7 1/2 hours at 125 degrees.
2 cups applesauce
Blend ingredients in blender until pureed.
Dry in dehydrator for 7 1/2 hours at 125 degrees.
Campers Tomato Leather
1/3 onion, minced
2 garlic cloves, minced
2 tablespoons olive oil
12 ounces tomato paste
1 teaspoon salt
1 pinch sugar
2 teaspoons parsley, chopped
ground black pepper, to taste
1 pinch basil
Saute onions and garlic in oil until soft and golden. Add remaining ingredients and cook slowly for 10 minutes. Spray a non stick cookie sheet with cooking spray. Spread tomato mixture over sheet in thin layer. Dry in a 140*F. oven, with the door open to first stop, for about 6 hours. Roll leather and store in a plastic bag.
May be frozen. To reconstitute, add a volume of water that is 3 times the volume of leather. For leather that fills 1/2 cup, add 1 1/2 cups of water. Cook and stir over low heat until sauce is warm and smooth.
2 garlic cloves, minced
2 tablespoons olive oil
12 ounces tomato paste
1 teaspoon salt
1 pinch sugar
2 teaspoons parsley, chopped
ground black pepper, to taste
1 pinch basil
Saute onions and garlic in oil until soft and golden. Add remaining ingredients and cook slowly for 10 minutes. Spray a non stick cookie sheet with cooking spray. Spread tomato mixture over sheet in thin layer. Dry in a 140*F. oven, with the door open to first stop, for about 6 hours. Roll leather and store in a plastic bag.
May be frozen. To reconstitute, add a volume of water that is 3 times the volume of leather. For leather that fills 1/2 cup, add 1 1/2 cups of water. Cook and stir over low heat until sauce is warm and smooth.
Passion Strawberry Fruit Leather
2 cups washed cored and roughly chopped fresh strawberries
2 tablespoons passionfruit syrup (juice or flavoring)
3/4 cup applesauce (I use non-sweetened)
nonstick cooking spray
Purée chopped strawberries with the applesauce and passionfruit syrup.
Spray the fruit leather sheet of your dehydrator (the one without holes) with a light coating of non-stick cooking spray.
Pour the puréed fruit carefully into the tray set into the bottom section of your dehydrator. Dehydrate at full power for up to 8 hours, depending on the power of your machine, checking periodically toward the end of that time to see that there aren't any wet or sticky spots.
When done, cool for a couple of minutes and carefully slide a butter knife or thin spatula under the leather.
Cut into 2-4 pieces and roll into cylinders. Store in zip lock baggies.
2 tablespoons passionfruit syrup (juice or flavoring)
3/4 cup applesauce (I use non-sweetened)
nonstick cooking spray
Purée chopped strawberries with the applesauce and passionfruit syrup.
Spray the fruit leather sheet of your dehydrator (the one without holes) with a light coating of non-stick cooking spray.
Pour the puréed fruit carefully into the tray set into the bottom section of your dehydrator. Dehydrate at full power for up to 8 hours, depending on the power of your machine, checking periodically toward the end of that time to see that there aren't any wet or sticky spots.
When done, cool for a couple of minutes and carefully slide a butter knife or thin spatula under the leather.
Cut into 2-4 pieces and roll into cylinders. Store in zip lock baggies.
Thai Beef Jerky (Nua Sawan)
1 teaspoon cumin seeds
2 tablespoons coriander seeds
1 teaspoon thai white peppercorns
5 tablespoons palm sugar or light brown sugar
1 cup soy sauce
1 lb boneless top sirloin steaks, sliced paper-thin
Put the cumin seeds in a 9-inch skillet and dry-roast over medium-high heat, sliding the skillet back and forth to ensure even roasting until the seeds are fragrant, about 45 seconds. Remove to a plate to cool.
Add the coriander seeds and Thai peppercorns to the skillet and dry-roast for about a minute or less, until they exude a pleasing aroma.
Transfer to the plate with the roasted cumin seeds.
Cool the seeds, before they grind in an electric spice or coffee grinder.
Transfer the ground spices to a large shallow pan and add the palm sugar and soy.
Add the beef, stir well to coat thoroughly, cover, and marinate overnight in the refrigerator. Put the marinated steak on wire cooling racks and dry in the sun for a day, turning occasionally to ensure even drying.
Alternatively, dry the marinated steak in a 150 degree F oven for at least 8 hours, until they are dry and leathery. Store in the refrigerator.
To serve, shred and deep-fry in hot oil until crispy.
2 tablespoons coriander seeds
1 teaspoon thai white peppercorns
5 tablespoons palm sugar or light brown sugar
1 cup soy sauce
1 lb boneless top sirloin steaks, sliced paper-thin
Put the cumin seeds in a 9-inch skillet and dry-roast over medium-high heat, sliding the skillet back and forth to ensure even roasting until the seeds are fragrant, about 45 seconds. Remove to a plate to cool.
Add the coriander seeds and Thai peppercorns to the skillet and dry-roast for about a minute or less, until they exude a pleasing aroma.
Transfer to the plate with the roasted cumin seeds.
Cool the seeds, before they grind in an electric spice or coffee grinder.
Transfer the ground spices to a large shallow pan and add the palm sugar and soy.
Add the beef, stir well to coat thoroughly, cover, and marinate overnight in the refrigerator. Put the marinated steak on wire cooling racks and dry in the sun for a day, turning occasionally to ensure even drying.
Alternatively, dry the marinated steak in a 150 degree F oven for at least 8 hours, until they are dry and leathery. Store in the refrigerator.
To serve, shred and deep-fry in hot oil until crispy.
Lamb Jerky
750 g lamb fillets
toothpicks
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon celery seeds
Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the lamb in relatively long strips (say 15cm / 6").
Combine all marinade ingredients in a bowl, mix well and add lamb.
Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
Place foil on a lower rack in the oven to catch fat / marinade.
Put a toothpick through each end on the lamb and use it to hang the meat from the top rack without the meat touching the rack.
Cook for 6-8 hours at 60C (140F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.
- Peter J
toothpicks
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon celery seeds
Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the lamb in relatively long strips (say 15cm / 6").
Combine all marinade ingredients in a bowl, mix well and add lamb.
Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
Place foil on a lower rack in the oven to catch fat / marinade.
Put a toothpick through each end on the lamb and use it to hang the meat from the top rack without the meat touching the rack.
Cook for 6-8 hours at 60C (140F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.
- Peter J
Frontier Jerky
1 lb lean meat, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
1 teaspoon garlic powder
Combine all ingredients except meat in a large ziploc bag.
Shake to combine.
Add sliced meat and marinate in the refrigerator for 4 hours or overnight.
Dry in dehydrator for about 5 hours.
- Theresa/ Thunderbird
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
1 teaspoon garlic powder
Combine all ingredients except meat in a large ziploc bag.
Shake to combine.
Add sliced meat and marinate in the refrigerator for 4 hours or overnight.
Dry in dehydrator for about 5 hours.
- Theresa/ Thunderbird
Venison Jerky
1/3 cup Worcestershire sauce
1/4 cup soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt and pepper
1/4 teaspoon liquid smoke
2 lbs thin sliced venison or beef
Combine all ingredients in a ziploc bag.
Add meat.
Shake to coat.
Let marinate 4 hours or overnight.
Put into dehydrator and dry about 5 hours.
1/4 cup soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt and pepper
1/4 teaspoon liquid smoke
2 lbs thin sliced venison or beef
Combine all ingredients in a ziploc bag.
Add meat.
Shake to coat.
Let marinate 4 hours or overnight.
Put into dehydrator and dry about 5 hours.
Artichoke Soup
4 button mushrooms, sliced
1 small leek, finely chopped
2 teaspoons unsalted butter
2 (10 ounce) cans chicken broth
1 (19 ounce) can artichoke hearts, drained
1 tablespoon lemon juice
1/2 teaspoon green peppercorns
1 tablespoon sherry wine (optional)
Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
Add the chicken stock, and reduce to a simmer.
Drain the artichokes, and chop them finely. Add them to the soup.
Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
Simmer for 5 minutes further, then serve.
1 small leek, finely chopped
2 teaspoons unsalted butter
2 (10 ounce) cans chicken broth
1 (19 ounce) can artichoke hearts, drained
1 tablespoon lemon juice
1/2 teaspoon green peppercorns
1 tablespoon sherry wine (optional)
Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
Add the chicken stock, and reduce to a simmer.
Drain the artichokes, and chop them finely. Add them to the soup.
Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
Simmer for 5 minutes further, then serve.
Artichoke Bread
1/4 cup butter
2-3 garlic cloves, minced
2 teaspoons sesame seeds
1 (14 ounce) can artichoke hearts, drained & chopped
1 cup shredded monterey jack cheese
1 cup grated parmesan cheese
1 cup sour cream
1 loaf French bread
1/2 cup shredded cheddar cheese
Preheat over to 350°F.
Melt butter in a skillet over medium heat.
Add garlic and sesame seeds.
Sauté until lightly browned.
Remove from heat and stir in artichoke, Monterey jack, parmesan and sour cream.
Cut bread in half lengthwise.
Scoop out center of each piece, leaving a 1 inch shell.
Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
Stir to blend.
Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
Place on baking sheet and cover with foil.
Bake for 25 minutes.
Remove foil and bake 5 minutes more.
Cool slightly and cut into slices.
- Just Cher
2-3 garlic cloves, minced
2 teaspoons sesame seeds
1 (14 ounce) can artichoke hearts, drained & chopped
1 cup shredded monterey jack cheese
1 cup grated parmesan cheese
1 cup sour cream
1 loaf French bread
1/2 cup shredded cheddar cheese
Preheat over to 350°F.
Melt butter in a skillet over medium heat.
Add garlic and sesame seeds.
Sauté until lightly browned.
Remove from heat and stir in artichoke, Monterey jack, parmesan and sour cream.
Cut bread in half lengthwise.
Scoop out center of each piece, leaving a 1 inch shell.
Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
Stir to blend.
Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
Place on baking sheet and cover with foil.
Bake for 25 minutes.
Remove foil and bake 5 minutes more.
Cool slightly and cut into slices.
- Just Cher
Artichoke Bake
1 (14 ounce) can artichoke hearts
1/2 cup mayonnaise
4 ounces cream cheese, softened
1/2 teaspoon seasoning salt
1/4 cup grated parmesan cheese
chopped parsley
Thoroughly drain artichokes and pat dry on a paper towel.
Cut each into quarters.
Arrange artichokes in an 8-inch round baking dish.
Combine cream cheese, mayo and seasoning salt; Spread over artichokes.
Sprinkle with parmesan and parsley Bake at 325 for 15 to 18 minutes until edges are brown.
Sprinkle with chopped parsley.
1/2 cup mayonnaise
4 ounces cream cheese, softened
1/2 teaspoon seasoning salt
1/4 cup grated parmesan cheese
chopped parsley
Thoroughly drain artichokes and pat dry on a paper towel.
Cut each into quarters.
Arrange artichokes in an 8-inch round baking dish.
Combine cream cheese, mayo and seasoning salt; Spread over artichokes.
Sprinkle with parmesan and parsley Bake at 325 for 15 to 18 minutes until edges are brown.
Sprinkle with chopped parsley.
Ham Bean Soup for Pressure Cooker
1 (16 ounce) bag 15 bean soup mix, seasoning packet discarded
1 tablespoon dried onion flakes
1 teaspoon garlic powder
fresh ground black pepper
1 medium ham bone
1 (15 ounce) can diced tomatoes
2 cups cooked ham, cubed
Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper.
Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.
1 tablespoon dried onion flakes
1 teaspoon garlic powder
fresh ground black pepper
1 medium ham bone
1 (15 ounce) can diced tomatoes
2 cups cooked ham, cubed
Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper.
Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.
Butternut Squash Bisque - Pressure Cooker
1 tablespoon olive oil
2 large onions, peeled and cut into large pieces
1 (48 ounce) can chicken broth or vegetable stock (for vegetarian version)
3 lbs butternut squash, peeled,seeded,and cut into 1 inch chunks
3 large macintosh apples, peeled,cored and cut into 1 inch pieces (or your favourite apple)
3/4 cup long-grain rice
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon grated nutmeg
1 pint half-and-half (fat-free works too) or milk, for thinner consistency
salt, to taste
In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown.
Add remaining ingredients, except half& half and salt, and place lid on cooker.
Bring up to high pressure, then lower heat and cook for 10 minutes.
Release pressure as directed by manufacturer.
Open lid and allow to cool slightly.
Place ingredients into blender or food processor, along with half& half and salt, if desired.
Puree until smooth.
2 large onions, peeled and cut into large pieces
1 (48 ounce) can chicken broth or vegetable stock (for vegetarian version)
3 lbs butternut squash, peeled,seeded,and cut into 1 inch chunks
3 large macintosh apples, peeled,cored and cut into 1 inch pieces (or your favourite apple)
3/4 cup long-grain rice
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon grated nutmeg
1 pint half-and-half (fat-free works too) or milk, for thinner consistency
salt, to taste
In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown.
Add remaining ingredients, except half& half and salt, and place lid on cooker.
Bring up to high pressure, then lower heat and cook for 10 minutes.
Release pressure as directed by manufacturer.
Open lid and allow to cool slightly.
Place ingredients into blender or food processor, along with half& half and salt, if desired.
Puree until smooth.
Corned Beef and Cabbage for Pressure Cooker
4 cups water
2 1/2 lbs point cut corned beef brisket
3 cloves quartered garlic
2 bay leaves
4 carrots, cut into 3 inch pieces
1 head cabbage, cut into 6 wedges
6 peeled and quartered potatoes
3 peeled and quartered turnips (any additonal vegies you enjoy)
horseradish sauce (optional)
Pour water into pressure cooker.
Add brisket; over high heat, bring water to a rolling boil.
Skim residue from surface.
Add garlic and bay leaves& secure lid.
Over high heat, bring to high pressure.
Reduce heat to maintain pressure and cook 1 hr 15 minutes.
Release pressure according to manufacturer's directions& remove lid.
Add vegetables to brisket and liquid, stirring gently.
Secure lid& over high heat, bring steam to high pressure.
Reduce heat to maintain pressure and cook 6 minutes.
Release pressure according to manufacturer's directions.
Remove lid.
Serve with horseradish sauce.
2 1/2 lbs point cut corned beef brisket
3 cloves quartered garlic
2 bay leaves
4 carrots, cut into 3 inch pieces
1 head cabbage, cut into 6 wedges
6 peeled and quartered potatoes
3 peeled and quartered turnips (any additonal vegies you enjoy)
horseradish sauce (optional)
Pour water into pressure cooker.
Add brisket; over high heat, bring water to a rolling boil.
Skim residue from surface.
Add garlic and bay leaves& secure lid.
Over high heat, bring to high pressure.
Reduce heat to maintain pressure and cook 1 hr 15 minutes.
Release pressure according to manufacturer's directions& remove lid.
Add vegetables to brisket and liquid, stirring gently.
Secure lid& over high heat, bring steam to high pressure.
Reduce heat to maintain pressure and cook 6 minutes.
Release pressure according to manufacturer's directions.
Remove lid.
Serve with horseradish sauce.
Pressure Cooker Lamb Stew
1 tablespoon olive oil
2 medium onions, thinly sliced
1 tablespoon minced garlic
1/4 cup red wine vinegar, preferably balsamic
2 lbs lamb shoulder, trimmed,cut into 2-inch cubes
14 ounces tomatoes, coarsely chopped
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
salt
ground black pepper
1 large red bell pepper, seeded,cut into eighths
1 large green bell pepper, seeded,cut into eighths
1/3 cup finely minced parsley
In pressure cooker, heat oil.
Sauté onions and garlic until onions are soft, about 2 minutes.
Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste. Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes. Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method. Remove lid, tilting it away from you to allow any excess steam to escape. If the lamb is not fork tender, return to high pressure for 5minutes more. Remove bay leaves; stir in the red and green peppers.
Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes. Stir in the parsley and adjust seasonings before serving.
Serve over wide noodles.
- Dancer^
2 medium onions, thinly sliced
1 tablespoon minced garlic
1/4 cup red wine vinegar, preferably balsamic
2 lbs lamb shoulder, trimmed,cut into 2-inch cubes
14 ounces tomatoes, coarsely chopped
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
salt
ground black pepper
1 large red bell pepper, seeded,cut into eighths
1 large green bell pepper, seeded,cut into eighths
1/3 cup finely minced parsley
In pressure cooker, heat oil.
Sauté onions and garlic until onions are soft, about 2 minutes.
Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste. Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes. Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method. Remove lid, tilting it away from you to allow any excess steam to escape. If the lamb is not fork tender, return to high pressure for 5minutes more. Remove bay leaves; stir in the red and green peppers.
Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes. Stir in the parsley and adjust seasonings before serving.
Serve over wide noodles.
- Dancer^
Italian Potted Beef - Pressure Cooker
9 lbs rump steak or chuck roast
3 teaspoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 teaspoon salt
2 cups sliced mushrooms
3 (6 ounce) cans tomato paste
2 (10 1/2 ounce) cans beef broth
1 1/2 cups dry red wine
Heat the cooker, add oil and brown roast on all sides.
Add veggies and seasonings.
Blend the paste with the broth and wine.
Pour over meat and veg.
Close cover securely.
Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
Let pressure drop of its own accord.
Thicken gravy if desired.
- DiB's
3 teaspoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 teaspoon salt
2 cups sliced mushrooms
3 (6 ounce) cans tomato paste
2 (10 1/2 ounce) cans beef broth
1 1/2 cups dry red wine
Heat the cooker, add oil and brown roast on all sides.
Add veggies and seasonings.
Blend the paste with the broth and wine.
Pour over meat and veg.
Close cover securely.
Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
Let pressure drop of its own accord.
Thicken gravy if desired.
- DiB's
Sunday, December 9, 2007
French Toast Pie
6 slices toasted white bread, cubed
8 breakfast sausage links, cooked crispy and sliced
3 cups milk
6 eggs
1/4 cup minced dry onions
1/4 tsp. lemon-pepper
1 tsp. butter
1 dash freshly grated nutmeg
Preheat oven to 350 degrees. Place toast and sausage in a bowl and sprinkle with onions, toss to combine. In a separate bowl, beat eggs and milk until well blended and frothy. Add lemon-pepper. Grease a 2 quart baking dish.
Add the toast mixture then pour the egg mix over the top.
Grate a bit of fresh nutmeg over the top. Bake 60-70 minutes.
The pie will have risen above the top of the dish and when touched will spring back, if done, the center should remain firm. If not firm cook a few minutes more.
Let cool 10 minutes before slicing, serve warm.
8 breakfast sausage links, cooked crispy and sliced
3 cups milk
6 eggs
1/4 cup minced dry onions
1/4 tsp. lemon-pepper
1 tsp. butter
1 dash freshly grated nutmeg
Preheat oven to 350 degrees. Place toast and sausage in a bowl and sprinkle with onions, toss to combine. In a separate bowl, beat eggs and milk until well blended and frothy. Add lemon-pepper. Grease a 2 quart baking dish.
Add the toast mixture then pour the egg mix over the top.
Grate a bit of fresh nutmeg over the top. Bake 60-70 minutes.
The pie will have risen above the top of the dish and when touched will spring back, if done, the center should remain firm. If not firm cook a few minutes more.
Let cool 10 minutes before slicing, serve warm.
Sausage, Cheese, and Egg Casserole
1/2 c Herb seasoned croutons
1 1/2 lb Mild bulk sausage
4 Eggs
2 1/2 c Milk
1/2 ts Salt
1 can Cream of mushroom soup
2 c Grated sharp cheddar cheese
3/4 ts Dry mustard
1 Dash of pepper
1/2 c Milk
Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese.
Brown and drain sausage, put on top of cheese.
Beat eggs with milk and seasonings, pour over top.
Refrigerate overnight.
Next Day: Dilute soup with 1/2 cup milk.
Pour over and spread remaining 1/2 cup of cheese on top.
Bake at 300 F. for 1 1/2 hours
- Mountain Breeze
1 1/2 lb Mild bulk sausage
4 Eggs
2 1/2 c Milk
1/2 ts Salt
1 can Cream of mushroom soup
2 c Grated sharp cheddar cheese
3/4 ts Dry mustard
1 Dash of pepper
1/2 c Milk
Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese.
Brown and drain sausage, put on top of cheese.
Beat eggs with milk and seasonings, pour over top.
Refrigerate overnight.
Next Day: Dilute soup with 1/2 cup milk.
Pour over and spread remaining 1/2 cup of cheese on top.
Bake at 300 F. for 1 1/2 hours
- Mountain Breeze
Country Strata
1 pound sliced bacon, cut into 1/2" cubes
2 cups fully cooked ham, chopped
1 small onion, chopped
10 slices white bread, cubed
1 cup cooked potatoes, cubed
3 cups cheddar cheese, shredded
8 eggs
3 cups milk
1 Tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 pinch salt and pepper
In a skillet, cook bacon until crisp; add ham and onion.
Cook and stir until onion is tender; drain.
In a greased 13x9x2" baking dish, layer half the bread cubes, potatoes and cheese.
Top with all of the bacon mixture.
Repeat layers of bread, potatoes and cheese.
In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. Remove from refrigerate 30 minutes before baking.
Bake, uncovered at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.
2 cups fully cooked ham, chopped
1 small onion, chopped
10 slices white bread, cubed
1 cup cooked potatoes, cubed
3 cups cheddar cheese, shredded
8 eggs
3 cups milk
1 Tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 pinch salt and pepper
In a skillet, cook bacon until crisp; add ham and onion.
Cook and stir until onion is tender; drain.
In a greased 13x9x2" baking dish, layer half the bread cubes, potatoes and cheese.
Top with all of the bacon mixture.
Repeat layers of bread, potatoes and cheese.
In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. Remove from refrigerate 30 minutes before baking.
Bake, uncovered at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.
Bananna Pepper Mustard
25 bananna peppers
1 quart mustard
1 quart vinegar
4 cups sugar
1 cup flour
Puree peppers
Add to other ingredients
Cook until thickens
Pour into 8 pint size jars
Seal
Kimberly Pinkston/Sherri Harper-Dotson
1 quart mustard
1 quart vinegar
4 cups sugar
1 cup flour
Puree peppers
Add to other ingredients
Cook until thickens
Pour into 8 pint size jars
Seal
Kimberly Pinkston/Sherri Harper-Dotson
Pepper Relish
12 large green peppers
12 large red peppers
14 large onions
3 cups sugar
1 quart vinegar
3 tablespoons course salt
Cut the peppers and onions up fine and pour boiling water on them.
Let stand 5 minutes, drain.
Pour boiling water over again and let stand 15 minutes, drain.
Have the vinegar, salt and sugar mixture boiling and pour over vegetables.
Boil 30 minutes.
Ladle into sterilized jars and seal.
12 large red peppers
14 large onions
3 cups sugar
1 quart vinegar
3 tablespoons course salt
Cut the peppers and onions up fine and pour boiling water on them.
Let stand 5 minutes, drain.
Pour boiling water over again and let stand 15 minutes, drain.
Have the vinegar, salt and sugar mixture boiling and pour over vegetables.
Boil 30 minutes.
Ladle into sterilized jars and seal.
Canned Apple Pie Filling
5 lbs apples
4-1/2 Cups Sugar
1 Cup Cornstarch
2 teaspoons Cinnamon
Mix these in a large pot and add :
10 Cups Water
Boil until thick and bubbly
Remove from heat and add 2 tablespoons lemon juice
Fill jars with apples, leaving 1" at the top.
Cover with juice (can do 1/2 jar at a time if easier).
Process in hot water bath about 20 minutes.
Makes appox. 7 quarts with this recipe.
4-1/2 Cups Sugar
1 Cup Cornstarch
2 teaspoons Cinnamon
Mix these in a large pot and add :
10 Cups Water
Boil until thick and bubbly
Remove from heat and add 2 tablespoons lemon juice
Fill jars with apples, leaving 1" at the top.
Cover with juice (can do 1/2 jar at a time if easier).
Process in hot water bath about 20 minutes.
Makes appox. 7 quarts with this recipe.
Green Tomato Mince
8 quarts green tomatoes
2 lbs brown sugar
l lb white sugar
l cup vinegar
l tsp salt
l pt boiling cider
2 lbs seedless raisins
l tbs cloves
2 tsp cinnamon
2 tsp nutmeg
1 tsp allspice
Cook all together about 2 1/2 hours on low heat.
Stir often
pack in jars and seal.
2 lbs brown sugar
l lb white sugar
l cup vinegar
l tsp salt
l pt boiling cider
2 lbs seedless raisins
l tbs cloves
2 tsp cinnamon
2 tsp nutmeg
1 tsp allspice
Cook all together about 2 1/2 hours on low heat.
Stir often
pack in jars and seal.
Purple Basil Jelly
1 cup well chopped fresh purple basil
2 1/2 cups boiling water
1/4 cup vinegar
4 1/2 cups granulated sugar
1 package Certo pectin
Place the chopped herbs in a bowl and pour the boiling water over the chopped herbs. Cover and let steep for at least 15 minutes. Strain through cheesecloth and measure 2 cups of the infusion into a large kettle.
Add vinegar and sugar and cook over high heat, stirring constantly. When sugar dissolves and mixture comes to a boil, stir in pectin. Bring to a full rolling boil and cook, stirring, for exactly one minute. Remove from heat. Skim off foam. Pour into sterile 1/2-pint canning jars and seal lids. Cool and store.
2 1/2 cups boiling water
1/4 cup vinegar
4 1/2 cups granulated sugar
1 package Certo pectin
Place the chopped herbs in a bowl and pour the boiling water over the chopped herbs. Cover and let steep for at least 15 minutes. Strain through cheesecloth and measure 2 cups of the infusion into a large kettle.
Add vinegar and sugar and cook over high heat, stirring constantly. When sugar dissolves and mixture comes to a boil, stir in pectin. Bring to a full rolling boil and cook, stirring, for exactly one minute. Remove from heat. Skim off foam. Pour into sterile 1/2-pint canning jars and seal lids. Cool and store.
Grapefruit Marmalade
1 to 3 Texas Ruby Red or Rio Star grapefruit
1 lemon
1 1/2 cups water
1/8 teaspoon baking soda
5 cups granulated sugar
1/2 (6 ounce) bottle liquid fruit pectin
Remove skins in quarters from grapefruit and lemon. Set fruit aside. Lay quarters flat; shave off and discard almost all white part. With a sharp knife or scissors, slice rind very thin. Combine rind, water and baking soda in large saucepan. Bring to a boil and simmer, covered, 20 minutes, stirring occasionally.
Chop peeled grapefruit and lemon; discard seeds. Add to cooked rind and continue simmering 10 minutes.
Measure 3 cups fruit mixture into large saucepan. Add sugar to fruit in pan; mix well. Place over high heat; bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin at once. Skim off any foam. Stir and skim 7 minutes. Ladle into hot sterile jars and seal.
1 lemon
1 1/2 cups water
1/8 teaspoon baking soda
5 cups granulated sugar
1/2 (6 ounce) bottle liquid fruit pectin
Remove skins in quarters from grapefruit and lemon. Set fruit aside. Lay quarters flat; shave off and discard almost all white part. With a sharp knife or scissors, slice rind very thin. Combine rind, water and baking soda in large saucepan. Bring to a boil and simmer, covered, 20 minutes, stirring occasionally.
Chop peeled grapefruit and lemon; discard seeds. Add to cooked rind and continue simmering 10 minutes.
Measure 3 cups fruit mixture into large saucepan. Add sugar to fruit in pan; mix well. Place over high heat; bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin at once. Skim off any foam. Stir and skim 7 minutes. Ladle into hot sterile jars and seal.
Grapefruit Jelly
3 cups grapefruit juice (fresh or canned)
4 cups granulated sugar
1 (1.75 ounce) box pectin
3 drops red food color
Add pectin to juice and bring to a boil. Add sugar and bring to a rolling boil for 1 minute. Add food color. Skim and pour into six 6-ounce jars. Skim again and seal.
4 cups granulated sugar
1 (1.75 ounce) box pectin
3 drops red food color
Add pectin to juice and bring to a boil. Add sugar and bring to a rolling boil for 1 minute. Add food color. Skim and pour into six 6-ounce jars. Skim again and seal.
Zucchini Jam
6 c Zucchini-peeled and grated
5 c Sugar
1/4 c Water
13 oz Crushed pineapple
1 pk Sure-Jell
6 oz Apricot Jello
Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal.
5 c Sugar
1/4 c Water
13 oz Crushed pineapple
1 pk Sure-Jell
6 oz Apricot Jello
Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal.
Pea Soup for Canning
2 lbs of dried split green peas
10 cups water
2 carrots
1/2 onion
1 tablespoon parsley
2 dashes garlic powder or crush several cloves
1/4 teaspoon black pepper
salt to taste
In large pan, pour in split peas, water and spices. While bringing this mixture to boil, cut carrots and dice onions and add to the mixture. Cover, and reduce heat to low. Continue to cook until water is absorbed and peas are tender. This will likely take 1/2 to 1 hour. Cook longer for thicker soup.
Spoon hot soup into hot clean quart or pint canning jars, fill to about 1 inch from top of jar. Remove air bubbles, wipe jar rims and adjust lids. Best to use a pressure canner. Cook at 10 (for weighted canners) or 11 lbs (for dial-gauge canners) for about 75 minutes for quarts and about 60 minutes for pints. Allow heat to reduce naturally. Remove jars and let cool on racks. Makes 3 1/2 to 4 quarts. Double and treble recipe for bigger batches.
10 cups water
2 carrots
1/2 onion
1 tablespoon parsley
2 dashes garlic powder or crush several cloves
1/4 teaspoon black pepper
salt to taste
In large pan, pour in split peas, water and spices. While bringing this mixture to boil, cut carrots and dice onions and add to the mixture. Cover, and reduce heat to low. Continue to cook until water is absorbed and peas are tender. This will likely take 1/2 to 1 hour. Cook longer for thicker soup.
Spoon hot soup into hot clean quart or pint canning jars, fill to about 1 inch from top of jar. Remove air bubbles, wipe jar rims and adjust lids. Best to use a pressure canner. Cook at 10 (for weighted canners) or 11 lbs (for dial-gauge canners) for about 75 minutes for quarts and about 60 minutes for pints. Allow heat to reduce naturally. Remove jars and let cool on racks. Makes 3 1/2 to 4 quarts. Double and treble recipe for bigger batches.
Mexican Lasagna
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground red peppers
1 can (28 oz) crushed tomatoes
16 oz. nonfat sour cream
6 scallions, chopped green chiles, drained
6 to 7 flour tortillas (8-inch)
3 cups shredded cooked chicken
1 can 15.5 oz. corn, drained
8 oz. shredded cheese
sliced black olives, sliced scallions
Preheat oven to 350°. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chiles in second bowl.
Spread 1/2 cup tomato mixture in 13x9x12-inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the corn, 1 cup tomato one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaing cheese around edges.
Bake in 350° oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground red peppers
1 can (28 oz) crushed tomatoes
16 oz. nonfat sour cream
6 scallions, chopped green chiles, drained
6 to 7 flour tortillas (8-inch)
3 cups shredded cooked chicken
1 can 15.5 oz. corn, drained
8 oz. shredded cheese
sliced black olives, sliced scallions
Preheat oven to 350°. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chiles in second bowl.
Spread 1/2 cup tomato mixture in 13x9x12-inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the corn, 1 cup tomato one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaing cheese around edges.
Bake in 350° oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.
Cheesy Cornbread
1 cup self-rising cornmeal
1/2 cup self-rising flour
8 oz shredded Cheddar cheese
1 onion, chopped and sauteed in butter
2 tblspn oil
2 eggs slightly beaten
1 8 oz can cream corn
1/2 cup buttermilk
(jalapeno or bannana peppers optional to add spice)
Preheat oven to 350 degrees.
Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour,
Cheddar cheese, onion,
then Stir in eggs, creamed corn and milk.
Pour batter into prepared pan.
Bake in preheated oven for 45 minutes,
or until a toothpick inserted
into center comes out clean.
1/2 cup self-rising flour
8 oz shredded Cheddar cheese
1 onion, chopped and sauteed in butter
2 tblspn oil
2 eggs slightly beaten
1 8 oz can cream corn
1/2 cup buttermilk
(jalapeno or bannana peppers optional to add spice)
Preheat oven to 350 degrees.
Lightly grease a 9x9 inch baking pan.
In a large bowl, mix together cornmeal, flour,
Cheddar cheese, onion,
then Stir in eggs, creamed corn and milk.
Pour batter into prepared pan.
Bake in preheated oven for 45 minutes,
or until a toothpick inserted
into center comes out clean.
Squash Casserole
2 cup cooked squash or 1 qt canned
1/4 pkg pepperidge farm herb stuffing mix
1/2 stick butter
4 oz sour cream
1 can cream of chicken soup
1/2 med onion chopped
8 oz shredded sharp cheese
1/2 cup of bread crumbs.
Cook squash with onion until tender and salt & pepper to taste. Melt butter in small frying pan on med heat. Add dressing, mix well.
In seperate bowl mix soup, cooked squash, sour cream, cheddar cheese and bread crumbs until well blended. In casserole dish layer bottom with half the dressing mixture pour in squash mixture. Then top with remaining dressing and bake in a preheated oven @ 350 degress for 30 minutes.
1/4 pkg pepperidge farm herb stuffing mix
1/2 stick butter
4 oz sour cream
1 can cream of chicken soup
1/2 med onion chopped
8 oz shredded sharp cheese
1/2 cup of bread crumbs.
Cook squash with onion until tender and salt & pepper to taste. Melt butter in small frying pan on med heat. Add dressing, mix well.
In seperate bowl mix soup, cooked squash, sour cream, cheddar cheese and bread crumbs until well blended. In casserole dish layer bottom with half the dressing mixture pour in squash mixture. Then top with remaining dressing and bake in a preheated oven @ 350 degress for 30 minutes.
Hot and Sour Soup
1 qt. chicken stock
1 tsp salt
1 Tbsp soy sauce
4 dried chinese mushrooms, presoaked 3 hours, sliced
1/2 cup bamboo shoots, sliced fine
1/4 lb pork, sliced in verty thin strips
2 eggs beaten
1 lb tofu cut into small cubes
1/4 tsp white pepper
2 Tbsp white vinegar
2 Tbsp cornstarch mixed with water to a paste
1 egg slightly beaten
2 tsp sesame seed oil
1 stalk green onion thinly sliced
Combine in a pot the chicken stock, salt, soy sauce, mushrooms, bamboo shoots, and pork. Boil and reduce heat to simmer for 10 minutes. Drop in bean curd cubes, pepper and vinegar. Bring to boil again. Stir in cornstarh paste. Then slowly pour in the beaten egg, stirring gently. Remove pot from heat. Stir in sesame seed oil and sprinkle in green onions.
1 tsp salt
1 Tbsp soy sauce
4 dried chinese mushrooms, presoaked 3 hours, sliced
1/2 cup bamboo shoots, sliced fine
1/4 lb pork, sliced in verty thin strips
2 eggs beaten
1 lb tofu cut into small cubes
1/4 tsp white pepper
2 Tbsp white vinegar
2 Tbsp cornstarch mixed with water to a paste
1 egg slightly beaten
2 tsp sesame seed oil
1 stalk green onion thinly sliced
Combine in a pot the chicken stock, salt, soy sauce, mushrooms, bamboo shoots, and pork. Boil and reduce heat to simmer for 10 minutes. Drop in bean curd cubes, pepper and vinegar. Bring to boil again. Stir in cornstarh paste. Then slowly pour in the beaten egg, stirring gently. Remove pot from heat. Stir in sesame seed oil and sprinkle in green onions.
Cauliflower Salad (Ensalada de Coliflor)
2 medium sized cauliflower heads
2 teaspoons of salt
½ teaspoon pepper
2 tablespoons of vinegar
1 tablespoon of oil
If you want you can add tomatoes, onions, and hot pepper.
Put the cauliflower heads in a large pot with plenty of boiling salt and water. Let them cook until they are soft. Drain and let cool.
Cut the cauliflower into bite size pieces and add salt, pepper, vinegar, and oil. This is a delicious dish to accompany a meat dish.
So that the cauliflower doesn't emit a bad odor while cooking, add a little cloth bag with bread crumbs. Change the bag for with each cooking. Also add a couple tablespoons of milk.
Carolyn Stilwell
2 teaspoons of salt
½ teaspoon pepper
2 tablespoons of vinegar
1 tablespoon of oil
If you want you can add tomatoes, onions, and hot pepper.
Put the cauliflower heads in a large pot with plenty of boiling salt and water. Let them cook until they are soft. Drain and let cool.
Cut the cauliflower into bite size pieces and add salt, pepper, vinegar, and oil. This is a delicious dish to accompany a meat dish.
So that the cauliflower doesn't emit a bad odor while cooking, add a little cloth bag with bread crumbs. Change the bag for with each cooking. Also add a couple tablespoons of milk.
Carolyn Stilwell
Bolivian Spicy Tongue
1 Cow tongue
Enough water to cover the tongue while cooking
½ cup of oil
2 cups of finely sliced onions
1 cup of peeled and finely chopped tomatoes
½ cup of ground spicy red pepper
½ cup of finely chopped parsley
½ teaspoon ground cumin
1 teaspoon of ground oregano
½ teaspoon of ground black pepper
1 cup peeled green peas
4 cups of broth or water
1 tablespoon of salt or to taste
Before cooking the tongue, soften it by beating it with a cooking hammer to tenderize it and to make it easier to peel.
Pour water in a large casserole and set it to boil over high heat. Once the water is boiling add the tongue. Let it cook for two hours until it is soft.
Remove the tongue from the pot, let it cool and peel the skin that covers it. Then cut the tongue into thin slices.
In a separate casserole add the oil and set to cook over high heat. Once the oil is hot add the onion. Sauté the onion. Then add the tomato, spicy red pepper, parsley, cumin, oregano, ground pepper, peas, broth and finally the salt. Mix well and let it cook for about one hour. The mixture must be thick.
To the previous preparation add the tongue slices, mix well and let it cook a little until the tongue takes the flavor from the sauce.
Enough water to cover the tongue while cooking
½ cup of oil
2 cups of finely sliced onions
1 cup of peeled and finely chopped tomatoes
½ cup of ground spicy red pepper
½ cup of finely chopped parsley
½ teaspoon ground cumin
1 teaspoon of ground oregano
½ teaspoon of ground black pepper
1 cup peeled green peas
4 cups of broth or water
1 tablespoon of salt or to taste
Before cooking the tongue, soften it by beating it with a cooking hammer to tenderize it and to make it easier to peel.
Pour water in a large casserole and set it to boil over high heat. Once the water is boiling add the tongue. Let it cook for two hours until it is soft.
Remove the tongue from the pot, let it cool and peel the skin that covers it. Then cut the tongue into thin slices.
In a separate casserole add the oil and set to cook over high heat. Once the oil is hot add the onion. Sauté the onion. Then add the tomato, spicy red pepper, parsley, cumin, oregano, ground pepper, peas, broth and finally the salt. Mix well and let it cook for about one hour. The mixture must be thick.
To the previous preparation add the tongue slices, mix well and let it cook a little until the tongue takes the flavor from the sauce.
Eritrean Vegetable Bowl
3 large onions
4 large carrots
3 potatos
1/4 white cabbage
1/4 cup oil
1 head garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon turmeric
1/2 Teaspoon black pepper
1 Teaspoon salt
4 cups water
Peel all vegetables , cut into small cubes. peel and mash
the garlic. Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.
Add the ginger, turmeric, pepper and salt and mix well. Add the water , stir and
cook over very low flame for 30-40 minutes. Serve hot.
4 large carrots
3 potatos
1/4 white cabbage
1/4 cup oil
1 head garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon turmeric
1/2 Teaspoon black pepper
1 Teaspoon salt
4 cups water
Peel all vegetables , cut into small cubes. peel and mash
the garlic. Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.
Add the ginger, turmeric, pepper and salt and mix well. Add the water , stir and
cook over very low flame for 30-40 minutes. Serve hot.
Long Shimmered Short Ribs (Calbi Chim)
2 Ib of short ribs
5 Shitake mushrooms
1/2 Asian pear
2 Tbs of rice wine
Seasoning
4 Tbs of soy sauce, 1 1/2 Tbs of sugar, 4 Tbs of chopped green onion, 2 Tbs of chopped garlic, 1 Tbs of sesame seeds, 1 Tbs of sesame seeds oil, ground black pepper
Make deep cuts on meat to absorb seasonings well. Soak Shitake mushroom in warm water until tender (15 to 30 minutes). Remove stems and cut into pieces. Peel Asian pear and grate.
In a large bowl, make seasoning mixture and add short ribs. Mix well. In a sauce pan, place the rib mixture, shitake mushroom and 1 cup of water over high heat. When it starts to boil, add rice wine and place a lid. Reduce heat to medium or medium low and let it shimmer until meat is very tender (about an hour, depends on the heat and tenderness of the meat.) While it is shimmering, pour soup at the bottom of the pan over the ribs with a spoon from time to time.
5 Shitake mushrooms
1/2 Asian pear
2 Tbs of rice wine
Seasoning
4 Tbs of soy sauce, 1 1/2 Tbs of sugar, 4 Tbs of chopped green onion, 2 Tbs of chopped garlic, 1 Tbs of sesame seeds, 1 Tbs of sesame seeds oil, ground black pepper
Make deep cuts on meat to absorb seasonings well. Soak Shitake mushroom in warm water until tender (15 to 30 minutes). Remove stems and cut into pieces. Peel Asian pear and grate.
In a large bowl, make seasoning mixture and add short ribs. Mix well. In a sauce pan, place the rib mixture, shitake mushroom and 1 cup of water over high heat. When it starts to boil, add rice wine and place a lid. Reduce heat to medium or medium low and let it shimmer until meat is very tender (about an hour, depends on the heat and tenderness of the meat.) While it is shimmering, pour soup at the bottom of the pan over the ribs with a spoon from time to time.
Zucchini Fry (Hobak Jun)
one zucchini
one egg
salt
ground black pepper
1/3 cup of flower
oil
1 Tbs of soy sauce
Clean zucchini, and slice (coin shape) with 1/5-inch thickness.
Sprinkle salt and pepper over sliced zucchini.
Beat the egg well.
Place flower on a dish.
Coat zucchini slices with flower and dip it into egg and coat egg well.
Place them on a frying pan with oil right away. Cook until both sides of zucchini are brownish.
Serve with soy sauce with a drop of vinegar.
one egg
salt
ground black pepper
1/3 cup of flower
oil
1 Tbs of soy sauce
Clean zucchini, and slice (coin shape) with 1/5-inch thickness.
Sprinkle salt and pepper over sliced zucchini.
Beat the egg well.
Place flower on a dish.
Coat zucchini slices with flower and dip it into egg and coat egg well.
Place them on a frying pan with oil right away. Cook until both sides of zucchini are brownish.
Serve with soy sauce with a drop of vinegar.
Vegetable and Hotdog Stir-Fry
1/2 bell pepper
1/2 carrot
1/2 onion
two smoked sausage (hotdog links are better than real sausage, because it is already cooked)
Salt and pepper
1 Tbs of ketchup
Cut all the vegetables into small pieces (as you want). Cut smoked sausage into about ¼ inch thick pieces.
Coat skillet with oil, and put all vegetables and sausage pieces into the skillet. (If you are cooking with raw sausage, stir fry sausage first before vegetables.)
Stir-fry until vegetables and sausages are cooked.
Choose either salt and pepper, or, ketchup. Mix and serve.
1/2 carrot
1/2 onion
two smoked sausage (hotdog links are better than real sausage, because it is already cooked)
Salt and pepper
1 Tbs of ketchup
Cut all the vegetables into small pieces (as you want). Cut smoked sausage into about ¼ inch thick pieces.
Coat skillet with oil, and put all vegetables and sausage pieces into the skillet. (If you are cooking with raw sausage, stir fry sausage first before vegetables.)
Stir-fry until vegetables and sausages are cooked.
Choose either salt and pepper, or, ketchup. Mix and serve.
Ox Tail Soup
1 package of ox tail bones with meat (any supermarket)
lots of water
pepper and salt for taste
1 chopped green onion per person for garnish
Place ox tail bones in a large bowl of cold water for about 1 hour. (This is to take out excessive blood.) Put cleaned ox tails in a large pot with about 1.5 gallon of water.
On a medium heat, boil for about 6 to 10 hours. (the more, the better) During the boiling time, check the pot from time to time and take out oil floating on surface with a big serving spoon. Pour more water to maintain at least 1 gallon in the pot. When it is done, it should be close to cream color.
Serve soup with couple of bones with sides of chopped green onion, salt and pepper.
lots of water
pepper and salt for taste
1 chopped green onion per person for garnish
Place ox tail bones in a large bowl of cold water for about 1 hour. (This is to take out excessive blood.) Put cleaned ox tails in a large pot with about 1.5 gallon of water.
On a medium heat, boil for about 6 to 10 hours. (the more, the better) During the boiling time, check the pot from time to time and take out oil floating on surface with a big serving spoon. Pour more water to maintain at least 1 gallon in the pot. When it is done, it should be close to cream color.
Serve soup with couple of bones with sides of chopped green onion, salt and pepper.
Bean Sprout Soup
7 oz of bean sprouts
6 cups of water
1 red or green chilly pepper
1 green onion
15 dried anchovy or 10 dried shrimp
1 Tbs of chopped garlic
1 tsp of salt
Clean bean sprouts. Cut chilly pepper diagonally. In a pan, pour 6 cups of water and boil dried anchovies or dried shrimps for about 15 minutes. Take out anchovies or shrimps. Add bean sprouts and chilly pepper and boil for about ten minutes with lid on. *If you like it hot! spicy! put about 1 Tbs of ground red pepper with bean sprouts. This will be very good when you have cold.
Add salt, and chopped garlic. Boil five more minutes, and add green onion. Turn stove off right away, and serve in soup bowls.
6 cups of water
1 red or green chilly pepper
1 green onion
15 dried anchovy or 10 dried shrimp
1 Tbs of chopped garlic
1 tsp of salt
Clean bean sprouts. Cut chilly pepper diagonally. In a pan, pour 6 cups of water and boil dried anchovies or dried shrimps for about 15 minutes. Take out anchovies or shrimps. Add bean sprouts and chilly pepper and boil for about ten minutes with lid on. *If you like it hot! spicy! put about 1 Tbs of ground red pepper with bean sprouts. This will be very good when you have cold.
Add salt, and chopped garlic. Boil five more minutes, and add green onion. Turn stove off right away, and serve in soup bowls.
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