So, my husband and I decided to make Prime Rib Roast. He came up with his own dry rub, which was extremely tasty. We wanted to try Yorkshire pudding as we have heard so much about it.
Off I went to find a recipe on-line. I came across this site: http://www.recipetips.com/recipe-cards/t--3612/yorkshire-pudding-with-prime-rib.asp
If you have never made Yorkshire pudding, I have to say, it is one of the EASIEST recipes ever. And, very tasty.
Our Christmas dinner was excellent. Made a sauce with horseradish, shallot and mayo for the Prime Rib. I truly hope you decide to make Yorkshire pudding one day. You will be glad you did.
PS - dinner tonight? Leftovers :)
Sunday, December 26, 2010
Wednesday, December 22, 2010
Holiday Mashed Potatoes
This is my sister's recipe (Gail). She so kindly gave me this recipe YEARS ago and I have been making it for Thanksgiving and Christmas ever since. It can be made 1-2 days ahead of time.
3 lbs potatoes, cooked, peeled (I don't always) and hot.
8 oz cream cheese
1/4 cup margerine (I use butter)
1/2 cup sour cream
1/2 cup milk (I use cream. Why not?)
2 eggs
1/4 cup chopped onions (optional)
Mash potatoes in mixer. Add cream cheese in small pieces, then margerine, sour cream. Beat eggs with milk & add to potatoes. Beat and pour into a greased casserole dish (I use a 9x13 pan). Bake at 350 for 45 minutes or until browned lightly on top.
What I do: I usully make two batches for the holidays. One batch plain (no onion) and then the second batch I either add sauteed onions or roasted garlic. For Christmas, I put paprika on one batch and parsley on the other. Makes it a little festive.
3 lbs potatoes, cooked, peeled (I don't always) and hot.
8 oz cream cheese
1/4 cup margerine (I use butter)
1/2 cup sour cream
1/2 cup milk (I use cream. Why not?)
2 eggs
1/4 cup chopped onions (optional)
Mash potatoes in mixer. Add cream cheese in small pieces, then margerine, sour cream. Beat eggs with milk & add to potatoes. Beat and pour into a greased casserole dish (I use a 9x13 pan). Bake at 350 for 45 minutes or until browned lightly on top.
What I do: I usully make two batches for the holidays. One batch plain (no onion) and then the second batch I either add sauteed onions or roasted garlic. For Christmas, I put paprika on one batch and parsley on the other. Makes it a little festive.
Thursday, December 16, 2010
Sweet Potato Pie
Growing up, I never liked sweet potatoes. I don't know why. I just didn't. As an adult, I like them. Especially this way.
One change I did was to use 1/2 c brown sugar and 1/2 c white sugar instead of all white sugar.
Sweet Potato Pie I By: COUGAAR (from allrecipes.com)
Rate/Review | Read Reviews (1,075)
Prep Time:
30 MinCook Time:
1 Hr 50 MinReady In:
2 Hrs 20 Min
Servings (Help)
Original Recipe Yield 1 - 9 inch pie
Ingredients
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions
1.Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2.Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3.Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Nutritional Information
Amount Per Serving Calories: 389 | Total Fat: 20.6g | Cholesterol: 85mg Powered by ESHA Nutrient Database
One change I did was to use 1/2 c brown sugar and 1/2 c white sugar instead of all white sugar.
Sweet Potato Pie I By: COUGAAR (from allrecipes.com)
Rate/Review | Read Reviews (1,075)
Prep Time:
30 MinCook Time:
1 Hr 50 MinReady In:
2 Hrs 20 Min
Servings (Help)
Original Recipe Yield 1 - 9 inch pie
Ingredients
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Directions
1.Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2.Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3.Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Nutritional Information
Amount Per Serving Calories: 389 | Total Fat: 20.6g | Cholesterol: 85mg Powered by ESHA Nutrient Database
Haven't been great about posting here
However, Ken & I have been doing lots of cooking lately.
One of the things we made last week was a seafood quiche. Got the recipe from Cooks.com, and tweeked it just for us. We didn't have any sherry, so we used Cognac. We used a combination of Swiss and pepperjack cheeses. It was very yummy. And easy. You should really try it.
SEAFOOD QUICHE
Read more about it at www.cooks.com/rec/view/0,1745,154168-242204,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.
1 (9 inch) pie shell
1/2 lb. Swiss cheese, grated
1/2 lb. crab meat
1/4 lb. sm. shrimp
2 eggs, beaten
1 c. cream or 1/2 c. milk can be substituted
2 tsp. flour
1 tbsp. butter
1 tbsp. dry sherry
Salt
Pepper
Cayenne pepper
Nutmeg
Fill pie shell with cheese, crab meat and shrimp. Combine eggs, cream and flour; season to taste. Stir in butter and sherry. Pour over seafood. Bake at 375 degrees for 30 minutes.
One of the things we made last week was a seafood quiche. Got the recipe from Cooks.com, and tweeked it just for us. We didn't have any sherry, so we used Cognac. We used a combination of Swiss and pepperjack cheeses. It was very yummy. And easy. You should really try it.
SEAFOOD QUICHE
Read more about it at www.cooks.com/rec/view/0,1745,154168-242204,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.
1 (9 inch) pie shell
1/2 lb. Swiss cheese, grated
1/2 lb. crab meat
1/4 lb. sm. shrimp
2 eggs, beaten
1 c. cream or 1/2 c. milk can be substituted
2 tsp. flour
1 tbsp. butter
1 tbsp. dry sherry
Salt
Pepper
Cayenne pepper
Nutmeg
Fill pie shell with cheese, crab meat and shrimp. Combine eggs, cream and flour; season to taste. Stir in butter and sherry. Pour over seafood. Bake at 375 degrees for 30 minutes.
Friday, November 19, 2010
Honey Shortbread
From Fine Cooking. These are so easy to make and wonderful tasting. Note: I used less than the full amount of salt.
Nonstick cooking spray
7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
1/3 cup granulated sugar
6 oz. (3/4 cup) cold unsalted butter, cut into 1-inch pieces
3 Tbs. honey
1 tsp. kosher salt
Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
--------------------------------------------------------------------------------
Spray a 9-1/2-inch tart pan with removable bottom with cooking spray.
In a food processor, briefly pulse the flour and sugar. Add the butter and pulse until incorporated and the mixture is sandy and uniform. Press the dough evenly into the prepared pan with your fingers. There will be some loose crumbs around the edges, but most of the dough should be solid and compact. Refrigerate until chilled, least 30 minutes.
Position a rack in the center of the oven and heat the oven to 350°F. Using the tines of a fork, dock the dough evenly all over. Bake the shortbread until golden in the center, 40 to 45 minutes.
Heat the honey in the microwave until warm and liquid but not boiling, about 10 seconds. Pour the honey over the shortbread and spread with a pastry brush over the entire surface. Sprinkle the salt evenly over the honey. Return the pan to the oven and bake for 3 minutes more.
Transfer the pan to a rack and let the shortbread cool slightly, about 15 minutes. While still warm, remove the tart pan ring and cut the shortbread into 12 wedges with a sharp knife. Cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for 1 week.
nutrition information (per serving):
Size: per wedge; Calories (kcal): 200; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 7; Protein (g): 2; Monounsaturated Fat (g): 3; Carbohydrates (g): 23; Polyunsaturated Fat (g): 0.5; Sodium (mg): 95; Cholesterol (mg): 30; Fiber (g): 0;
Nonstick cooking spray
7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
1/3 cup granulated sugar
6 oz. (3/4 cup) cold unsalted butter, cut into 1-inch pieces
3 Tbs. honey
1 tsp. kosher salt
Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
--------------------------------------------------------------------------------
Spray a 9-1/2-inch tart pan with removable bottom with cooking spray.
In a food processor, briefly pulse the flour and sugar. Add the butter and pulse until incorporated and the mixture is sandy and uniform. Press the dough evenly into the prepared pan with your fingers. There will be some loose crumbs around the edges, but most of the dough should be solid and compact. Refrigerate until chilled, least 30 minutes.
Position a rack in the center of the oven and heat the oven to 350°F. Using the tines of a fork, dock the dough evenly all over. Bake the shortbread until golden in the center, 40 to 45 minutes.
Heat the honey in the microwave until warm and liquid but not boiling, about 10 seconds. Pour the honey over the shortbread and spread with a pastry brush over the entire surface. Sprinkle the salt evenly over the honey. Return the pan to the oven and bake for 3 minutes more.
Transfer the pan to a rack and let the shortbread cool slightly, about 15 minutes. While still warm, remove the tart pan ring and cut the shortbread into 12 wedges with a sharp knife. Cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for 1 week.
nutrition information (per serving):
Size: per wedge; Calories (kcal): 200; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 7; Protein (g): 2; Monounsaturated Fat (g): 3; Carbohydrates (g): 23; Polyunsaturated Fat (g): 0.5; Sodium (mg): 95; Cholesterol (mg): 30; Fiber (g): 0;
Thursday, October 28, 2010
Chicken Pot Pie Soup
I love soup. Always have. Always will. Anytime of the year!
This recipe sounds really good. Cannot wait to try it.
Chicken Pot Pie Soup
Makes 8 (1 cup) servings
1 1/2 teaspoons rosemary leaves, crushed
1 1/2 teaspoons thyme leaves
1 teaspoon garlic powder
4 teaspoons butter, divided
8-ounce package mushrooms, sliced
1 cup sliced carrots
1/2 cup flour
4 cups reduced sodium chicken broth
1 1/2 cups frozen pearl onions
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 cup frozen peas
8 thin bread slices
1 teaspoon oil
1. Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat 1 teaspoon of the butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside. Melt remaining 3 teaspoons butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.
2. Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.
3. Heat oven to 350F. Cut bread into rounds with 3-inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake 10 minutes or until toasted.
4, To serve soup, ladle into soup bowls and top each with 1 crouton.
NUTRITION INFORMATION PER SERVING: Calories: 211, Fat: 7 g, Carbohydrates: 21 g, Cholesterol: 42 mg, Sodium: 469 mg, Fiber: 2 g, Protein: 16 g
This recipe was developed by McCormick.
This recipe sounds really good. Cannot wait to try it.
Chicken Pot Pie Soup
Makes 8 (1 cup) servings
1 1/2 teaspoons rosemary leaves, crushed
1 1/2 teaspoons thyme leaves
1 teaspoon garlic powder
4 teaspoons butter, divided
8-ounce package mushrooms, sliced
1 cup sliced carrots
1/2 cup flour
4 cups reduced sodium chicken broth
1 1/2 cups frozen pearl onions
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 cup frozen peas
8 thin bread slices
1 teaspoon oil
1. Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat 1 teaspoon of the butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside. Melt remaining 3 teaspoons butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.
2. Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.
3. Heat oven to 350F. Cut bread into rounds with 3-inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake 10 minutes or until toasted.
4, To serve soup, ladle into soup bowls and top each with 1 crouton.
NUTRITION INFORMATION PER SERVING: Calories: 211, Fat: 7 g, Carbohydrates: 21 g, Cholesterol: 42 mg, Sodium: 469 mg, Fiber: 2 g, Protein: 16 g
This recipe was developed by McCormick.
Monday, October 25, 2010
Thai Beef with Chiles and Basil Over Coconut Rice
Thai Beef with Chiles and Basil Over Coconut Rice
--------------------------------------------------------------------------------
This was delicious and super easy. Enjoy! From Martha Stewart.
Serves 6
1 1/4 cups jasmine rice
1 can (13.5 ounces) coconut milk
Coarse salt
2 tablespoons plus 1 teaspoon fish sauce
2 tablespoons plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
1 1/4 pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves
Lime wedges, for serving
Directions
1.In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
2.When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.
--------------------------------------------------------------------------------
This was delicious and super easy. Enjoy! From Martha Stewart.
Serves 6
1 1/4 cups jasmine rice
1 can (13.5 ounces) coconut milk
Coarse salt
2 tablespoons plus 1 teaspoon fish sauce
2 tablespoons plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon vegetable oil
3 garlic cloves, chopped
3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
1 1/4 pounds ground beef sirloin
1 cup loosely packed torn fresh basil leaves
Lime wedges, for serving
Directions
1.In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
2.When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.
Monday, October 18, 2010
Baked mac & cheese
Baked Mac & Cheese
from Gramma Jane
Ingredients:
2 1/2 cups of elbow macaroni
6T butter, divided
1/4 cup flour
1 tsp. salt
1 tsp. sugar
2 1/2 cups milk
8 oz of Velveeta (this melts the easiest)
1 1/3 cups small curd cottage cheese
2/3 cup sour cream
2 cups shredded cheddar cheese
Directions:
Cook Macaroni noodles, according to directions, and drain.
Place in greased*, 2 1/2 qt baking dish.
In saucepan, melt 4 tbl. Butter, stir in Flour, Sugar, Salt until smooth.
Gradually stir in Milk- bring to boil; cook & stir for 2 minutes, or until thickened.
Reduce heat-stir in Velveeta til melted**.
Stir in Cottage Cheese and Sour Cream.
Pour this over Mac Noodles and sprinkle with Shredded Cheddar.
Bake uncovered 30 min. @ 350 degrees.
* I grease the sides with a half of stick, or a whole stick of butter. It works a million times better than Pam or any other cooking spray.
** I strongly recommend cubing the Velveeta. It makes the melting process go a lot quicker and you don’t burn the bottom of the pan this way.
Enjoy!
from Gramma Jane
Ingredients:
2 1/2 cups of elbow macaroni
6T butter, divided
1/4 cup flour
1 tsp. salt
1 tsp. sugar
2 1/2 cups milk
8 oz of Velveeta (this melts the easiest)
1 1/3 cups small curd cottage cheese
2/3 cup sour cream
2 cups shredded cheddar cheese
Directions:
Cook Macaroni noodles, according to directions, and drain.
Place in greased*, 2 1/2 qt baking dish.
In saucepan, melt 4 tbl. Butter, stir in Flour, Sugar, Salt until smooth.
Gradually stir in Milk- bring to boil; cook & stir for 2 minutes, or until thickened.
Reduce heat-stir in Velveeta til melted**.
Stir in Cottage Cheese and Sour Cream.
Pour this over Mac Noodles and sprinkle with Shredded Cheddar.
Bake uncovered 30 min. @ 350 degrees.
* I grease the sides with a half of stick, or a whole stick of butter. It works a million times better than Pam or any other cooking spray.
** I strongly recommend cubing the Velveeta. It makes the melting process go a lot quicker and you don’t burn the bottom of the pan this way.
Enjoy!
Chicken Pot Pie
Thank you Heather (Monique's daughter)
Homemade Chicken Pot Pie
from Maxine Curtis (Lin's grandma)
Ingredients:
1 Pillsbury Pie Crust package (has 2 in it)
Corn
Carrots
Green Beans
Lima Beans
Peas
Potatoes *
2-4 Chicken breasts boiled & cubed**
1 cream of celery soup
1-2 cream of chicken soup ***
Salt & Pepper to taste
Mix all of it together, place in pie pan, cover in foil, bake 45 minutes on 350, then remove foil and bake another 10-15 minutes until golden brown.
* If I'm feeling lazy I use a huge can of mixed veggies, but we have also used fresh or frozen vegetables. If they are frozen, I'd recommend placing them in their defrosted but not cooked so as to not make them mushy.
** I use 3 large chicken breasts for Curty & I; we love lots of chicken in it,
***The recipe calls for 2 cans, but honestly, I find that 1 cream of celery & 1 cream of chicken is plenty.
Homemade Chicken Pot Pie
from Maxine Curtis (Lin's grandma)
Ingredients:
1 Pillsbury Pie Crust package (has 2 in it)
Corn
Carrots
Green Beans
Lima Beans
Peas
Potatoes *
2-4 Chicken breasts boiled & cubed**
1 cream of celery soup
1-2 cream of chicken soup ***
Salt & Pepper to taste
Mix all of it together, place in pie pan, cover in foil, bake 45 minutes on 350, then remove foil and bake another 10-15 minutes until golden brown.
* If I'm feeling lazy I use a huge can of mixed veggies, but we have also used fresh or frozen vegetables. If they are frozen, I'd recommend placing them in their defrosted but not cooked so as to not make them mushy.
** I use 3 large chicken breasts for Curty & I; we love lots of chicken in it,
***The recipe calls for 2 cans, but honestly, I find that 1 cream of celery & 1 cream of chicken is plenty.
Best Ever Country Ribs
So, my husband wanted to make something different (like he normally does). He found this recipe for country ribs at food.com. They were fantastic. He did make a few changes, which I will point out after the recipe.
Ingredients:Servings:
8 Servings Size
2 tablespoons dry rub seasonings, recipe follows (I usually use a little more)
4 lbs country-style pork ribs (I prefer bone-in, but you could use boneless)
3 cups ketchup
1 1/2 cups beer (beer is better) or 1 1/2 cups water (beer is better)
3/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon prepared mustard (such as French's yellow mustard)
2 tablespoons brown sugar (light or dark, doesn't matter)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
Change Measurements: US | Metric
Directions:Prep Time: 15 mins
Total Time: 1 1/4 hr
1 Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight. 2 Stir together ketchup, beer (or water), vinegar, Worcestershire sauce, mustard, brown sugar (add more, if you like your sauce sweeter), oregano, basil, thyme, and pepper in a medium-size bowl. 3 Transfer ribs to a 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.). 4 Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce. 5 Cook ribs over medium coals (or medium direct heat on a gas grill) or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook 5 minutes more. 6 DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons salt, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 2 tablespoons dried lemon peel (found in the spice section of your supermarket), 3 tablespoons black pepper, and 1 tablespoon paprika in a small bowl. Store unused dry rub in an airtight container in a cool, dark place.
Changes: After cooking the ribs in the pot, he added some lime juice and let it cook a little longer. The lime juice actually penetrated the ribs even with the short cooking time.
Also, he did not grill the ribs, as he didn't want them to be too dry.
Try it. Let me know what you think.
Ingredients:Servings:
8 Servings Size
2 tablespoons dry rub seasonings, recipe follows (I usually use a little more)
4 lbs country-style pork ribs (I prefer bone-in, but you could use boneless)
3 cups ketchup
1 1/2 cups beer (beer is better) or 1 1/2 cups water (beer is better)
3/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 tablespoon prepared mustard (such as French's yellow mustard)
2 tablespoons brown sugar (light or dark, doesn't matter)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
Change Measurements: US | Metric
Directions:Prep Time: 15 mins
Total Time: 1 1/4 hr
1 Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight. 2 Stir together ketchup, beer (or water), vinegar, Worcestershire sauce, mustard, brown sugar (add more, if you like your sauce sweeter), oregano, basil, thyme, and pepper in a medium-size bowl. 3 Transfer ribs to a 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.). 4 Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce. 5 Cook ribs over medium coals (or medium direct heat on a gas grill) or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook 5 minutes more. 6 DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons salt, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 2 tablespoons dried lemon peel (found in the spice section of your supermarket), 3 tablespoons black pepper, and 1 tablespoon paprika in a small bowl. Store unused dry rub in an airtight container in a cool, dark place.
Changes: After cooking the ribs in the pot, he added some lime juice and let it cook a little longer. The lime juice actually penetrated the ribs even with the short cooking time.
Also, he did not grill the ribs, as he didn't want them to be too dry.
Try it. Let me know what you think.
Saturday, September 25, 2010
Recipe for Curry Meatballs
Chop 1 large onion and fry in small amount of shortening a short while and then add 1/2 of the spices below and 2 carrots, finely sliced. Add 2 cups water and 1 small can tomato sauce (whole tomatoes can be used).
Work into 1 pound hamburger 1/2 of the following spices:
1/2 t garlic powder
1 t chili powder
1 t ginger (I never use - I don't like ginger)
2 t salt
pepper
4 t curry powder
Add 1/2 c wheat germ and form meat into small balls and lay in sauce. Simmer on low for 1 1/2 hours. Serve over rice.
Work into 1 pound hamburger 1/2 of the following spices:
1/2 t garlic powder
1 t chili powder
1 t ginger (I never use - I don't like ginger)
2 t salt
pepper
4 t curry powder
Add 1/2 c wheat germ and form meat into small balls and lay in sauce. Simmer on low for 1 1/2 hours. Serve over rice.
Friday, September 24, 2010
Peanut Butter Pie - by my friend, Monique
Thanks Monique for this recipe. Cannot wait to try it!
Peanut Butter-Fudge Pie
Serves 8
1/4c Corn Syrup
2Tbls. Brown Sugar
3Tlbs. Butter or Margarine
2 1/2c Rice Krispy Cereal
1/2c Peanut Butter (creamy)
1/2c Fudge Sauce
6Tbls. Corn Syrup
1-2qts Vanilla Ice Cream (softened)
1/2c chopped Peanuts
1c Fudge Sauce
For Crust: In saucepan place the 1/4c corn syrup, brown sugar and butter. Cook until mixture boils.
Remove from heat.
Add cereal and stir until well combined.
Press into the bottom and up the sides of a buttered
10” pie plate.
Let cool.
Filling: In medium saucepan, combine the peanut butter, fudge sauce (1/2) and 6Tbls corn syrup.
Heat and stir over low heat until smooth.
Pour over cooled Pie Curst.
Place in freezer for 2hrs.
Scoop softened Ice Cream into pie. You will mound this.
Freeze for 4hrs.
Sprinkle with ½ of the nuts and spread the remaining
1c of fudge over the peanuts.
Store in freezer.
Let soften slightly @ room temp before serving
Peanut Butter-Fudge Pie
Serves 8
1/4c Corn Syrup
2Tbls. Brown Sugar
3Tlbs. Butter or Margarine
2 1/2c Rice Krispy Cereal
1/2c Peanut Butter (creamy)
1/2c Fudge Sauce
6Tbls. Corn Syrup
1-2qts Vanilla Ice Cream (softened)
1/2c chopped Peanuts
1c Fudge Sauce
For Crust: In saucepan place the 1/4c corn syrup, brown sugar and butter. Cook until mixture boils.
Remove from heat.
Add cereal and stir until well combined.
Press into the bottom and up the sides of a buttered
10” pie plate.
Let cool.
Filling: In medium saucepan, combine the peanut butter, fudge sauce (1/2) and 6Tbls corn syrup.
Heat and stir over low heat until smooth.
Pour over cooled Pie Curst.
Place in freezer for 2hrs.
Scoop softened Ice Cream into pie. You will mound this.
Freeze for 4hrs.
Sprinkle with ½ of the nuts and spread the remaining
1c of fudge over the peanuts.
Store in freezer.
Let soften slightly @ room temp before serving
Monday, September 20, 2010
Curry Beef
When I was in college, I was "adopted" by a church family. The Klaassens were wonderful "parents" during my college life. The first meal I ate with them was Curry Meatballs. I fell in love with these meatballs at first bite. Honestly, they are so very simple and flavorful.
I get urges to make them every so often. This weekend was no different. Except I didn't want to make the meatball (too lazy). So, I browned the beef instead, but followed the rest of the recipe (which I will post later).
Again, first bite was absolutely wonderful. I brought some over for my mom to try tomorrow. Hope she likes it as much as I do.
I get urges to make them every so often. This weekend was no different. Except I didn't want to make the meatball (too lazy). So, I browned the beef instead, but followed the rest of the recipe (which I will post later).
Again, first bite was absolutely wonderful. I brought some over for my mom to try tomorrow. Hope she likes it as much as I do.
Tuesday, September 14, 2010
Caramel Cake and frosting
I love caramel. Plain and simple. So, when I found a caramel cake mix and frosting (in a tub), I thought I died and went to heaven.
That is until I made and tasted it.
Not for me. Not enough caramel flavor to it at all. Plus, the color was really unappealing to me. Guess I am going to have to find a way to make one from scratch.
Any ideas?
That is until I made and tasted it.
Not for me. Not enough caramel flavor to it at all. Plus, the color was really unappealing to me. Guess I am going to have to find a way to make one from scratch.
Any ideas?
What to do when watermelon doesn't taste like watermelon?
Make sorbet. I decided to look at sorbet recipes and find one that was easy and sounded good. I found this at Rachael Ray's site: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Watermelon-Sorbet
Ingredients:
5 pounds seedless watermelon, cut into small chunks (6 cups)
1/4 cup sugar
Grated peel of 1 lime
Pinch salt
1/2 cup light corn syrup
(For a change: Replace the corn syrup with sweetened condensed milk to make ice cream.)
Directions:
1.Using a blender, puree the watermelon; you will need 4 cups watermelon puree.
2.In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.
3.Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.
It is in the freezer ready for dessert tonight. I'll let you know.
Ingredients:
5 pounds seedless watermelon, cut into small chunks (6 cups)
1/4 cup sugar
Grated peel of 1 lime
Pinch salt
1/2 cup light corn syrup
(For a change: Replace the corn syrup with sweetened condensed milk to make ice cream.)
Directions:
1.Using a blender, puree the watermelon; you will need 4 cups watermelon puree.
2.In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.
3.Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.
It is in the freezer ready for dessert tonight. I'll let you know.
Monday, September 13, 2010
No Peek Chicken and Rice
This is such a comfort food, so warm in the belly, and so filling with so little ingredients. My mom's recipe calls for Cream of Mushroom soup, and extra mushrooms, but since I get migraines from mushrooms, I leave it out.
2 cups rice, uncooked
2 cans Cream of .... soup (I used asparagus and chicken)
2 cans of water (I used chicken broth for a deeper taste)
Chicken, cut up (we used a 3.5 whole bird, cut up into 8 pieces and saved the carcass for stock, at a later date)
1 envelop Onion Soup mix
Mix first 3 ingredients together well. Place chicken on top. Sprinkle Onion Soup mix over. Cover tightly with aluminum foil and bake in a preheated 350 degree oven for 2 hours.
NO PEEKING!
2 cups rice, uncooked
2 cans Cream of .... soup (I used asparagus and chicken)
2 cans of water (I used chicken broth for a deeper taste)
Chicken, cut up (we used a 3.5 whole bird, cut up into 8 pieces and saved the carcass for stock, at a later date)
1 envelop Onion Soup mix
Mix first 3 ingredients together well. Place chicken on top. Sprinkle Onion Soup mix over. Cover tightly with aluminum foil and bake in a preheated 350 degree oven for 2 hours.
NO PEEKING!
Wednesday, September 8, 2010
Wondering where the pictures are?
I have a camera. I do. I just have misplaced the cord. And the power cord. Which isn't a good thing as I can't take any pictures or post them. Hopefully I'll find them soon. Until then, this blog is picture-less. lol
Blogs
I love going to blogs. I have to learn how to put in here which blogs are my favorite. I have approximately 50 blogs saved, but sadly do not go to them each day. There just isn't enough hours in the day :(
What are your favorite blogs? Maybe I'll be able to add a few new ones to my list.
What are your favorite blogs? Maybe I'll be able to add a few new ones to my list.
Tuesday, September 7, 2010
Cookbooks
I have just received numerous new cookbooks over the past few weeks. I love cookbooks. I have an obsession with cookbooks. I read them like regular books.
So, recently, I ordered the following from Amazon (love no shipping after $25 and no tax!):
Fix-It and Forget-It Cookbook: 700 Great Slow Cooker Recipes (Fix-It and Forget-It Series)
Phyllis Pellman Good
Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
Ken Haedrich
Food and Wine Annual Cookbook 2010: An Entire Year of Recipes (Food & Wine Annual Cookbook)
Editors of Food & Wine
So, I have looked through some of them, and let me tell you, I am excited to begin cooking. Especially since we went to a co-worker's house last night and they gave us a ton of pears. My husband literally gasped outloud when I mentioned "Fruits of the Forest Pie" (from the pie book). It is his favorite pie from childhood. Guess I'll have to make that soon!
What is your favorite pie?
Also, what is your favorite cookbook (because, you know, I could always use more;) )
So, recently, I ordered the following from Amazon (love no shipping after $25 and no tax!):
Fix-It and Forget-It Cookbook: 700 Great Slow Cooker Recipes (Fix-It and Forget-It Series)
Phyllis Pellman Good
Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
Ken Haedrich
Food and Wine Annual Cookbook 2010: An Entire Year of Recipes (Food & Wine Annual Cookbook)
Editors of Food & Wine
So, I have looked through some of them, and let me tell you, I am excited to begin cooking. Especially since we went to a co-worker's house last night and they gave us a ton of pears. My husband literally gasped outloud when I mentioned "Fruits of the Forest Pie" (from the pie book). It is his favorite pie from childhood. Guess I'll have to make that soon!
What is your favorite pie?
Also, what is your favorite cookbook (because, you know, I could always use more;) )
Impossible Pie - again!
LOL - I love this pie. It is sooooooo easy to make and to add things to it. I decided to make it for a get together at a coworkers house. So, I did the Tropical version that included coconut, toasted almonds and some rum extract in one pie. In the other pie, I put a HEAPING tablespoon of Nutella and some dried blueberries.
Make up your own combination. Just make this pie. Because you will love yourself for it, and for how easy it is!
Impossible Pie
My Great Aunt Annie used to make this. I finally got the recipe. Hopefully going to make this tonight.
Impossible Pie
Great Aunt Annie
Serves 8-10
4 eggs
½ stick butter or margarine
1 ¾ Cups sugar
½ cup Self-rising flour
2 cups milk
¼ to 1 cup grated coconut (as much as you like).
Beat eggs, add melted butter, sugar, flour and milk. Beat until well blended. Pour into 2 ungreased 8” pie pans. Do not use a crust, as this creates it’s own top and bottom crust. Bake 1 hour at 350.
The mixture will be thin when poured into pan. But, after baking it will cut clear.
You may use vanilla, or nutmeg and omit the coconut as you like. This is fun to make!
Make up your own combination. Just make this pie. Because you will love yourself for it, and for how easy it is!
Impossible Pie
My Great Aunt Annie used to make this. I finally got the recipe. Hopefully going to make this tonight.
Impossible Pie
Great Aunt Annie
Serves 8-10
4 eggs
½ stick butter or margarine
1 ¾ Cups sugar
½ cup Self-rising flour
2 cups milk
¼ to 1 cup grated coconut (as much as you like).
Beat eggs, add melted butter, sugar, flour and milk. Beat until well blended. Pour into 2 ungreased 8” pie pans. Do not use a crust, as this creates it’s own top and bottom crust. Bake 1 hour at 350.
The mixture will be thin when poured into pan. But, after baking it will cut clear.
You may use vanilla, or nutmeg and omit the coconut as you like. This is fun to make!
Tuesday, August 24, 2010
Salsa Chicken
Basically, you take your chicken breasts - however many you want to make, cover them with with salsa and put in the oven for about 30 minutes (uncovered) at 350 degrees. Once your 30 minutes is up (a bit longer if the breasts are thicker) take out and sprinkle with cheddar cheese. Bake 5 more minutes or until cheese is melted.
Think about the posibilites with this one. Regular salsa, fruit salsa, etc.
When I made this, I used a pineapple/peach salsa, topped it with mozzerella cheese (which next time I would leave off) and rice. Tasted exactly like sweet/sour chicken from a Chinese take-out - without any of the fried chicken.
Tell me, what combos would you come up with?
Think about the posibilites with this one. Regular salsa, fruit salsa, etc.
When I made this, I used a pineapple/peach salsa, topped it with mozzerella cheese (which next time I would leave off) and rice. Tasted exactly like sweet/sour chicken from a Chinese take-out - without any of the fried chicken.
Tell me, what combos would you come up with?
Salsa Chicken
Basically, you take your chicken breasts - however many you want to make, cover them with with salsa and put in the oven for about 30 minutes (uncovered) at 350 degrees. Once your 30 minutes is up (a bit longer if the breasts are thicker) take out and sprinkle with cheddar cheese. Bake 5 more minutes or until cheese is melted.
Think about the posibilites with this one. Regular salsa, fruit salsa, etc.
When I made this, I used a pineapple/peach salsa, topped it with mozzerella cheese (which next time I would leave off) and rice. Tasted exactly like sweet/sour chicken from a Chinese take-out - without any of the fried chicken.
Tell me, what combos would you come up with?
Think about the posibilites with this one. Regular salsa, fruit salsa, etc.
When I made this, I used a pineapple/peach salsa, topped it with mozzerella cheese (which next time I would leave off) and rice. Tasted exactly like sweet/sour chicken from a Chinese take-out - without any of the fried chicken.
Tell me, what combos would you come up with?
Monday, August 23, 2010
Paula Deen's Buttermilk Pie
I purchased Paula Deen's Best Dishes (summer 2010) for this recipe, and it was worth it!
1 1/4 C sugar
1/4 C butter, melted
3 large eggs, lightly beaten
1 Tbsp all-purpose flour
1/2 C whole buttermilk
1 tsp vanilla extract
1 unbaked 9-inch pie shell, thawed
Garnish fresh raspberries
Preheat oven to 350
In a large bowl, add sugar, butter, eggs and flour; beat at medium speed with mixer until combined. Stir in buttermilk and vanilla extract. Pour into unbaked pie shell; bake 10 minutes.
Reduce heat to 325 and bake 1 hour, shielding edges after 30-35 minutes to prevent excess browning.
Cool completely on a wire rack. Garnish with fresh raspberries, if desired.
1 1/4 C sugar
1/4 C butter, melted
3 large eggs, lightly beaten
1 Tbsp all-purpose flour
1/2 C whole buttermilk
1 tsp vanilla extract
1 unbaked 9-inch pie shell, thawed
Garnish fresh raspberries
Preheat oven to 350
In a large bowl, add sugar, butter, eggs and flour; beat at medium speed with mixer until combined. Stir in buttermilk and vanilla extract. Pour into unbaked pie shell; bake 10 minutes.
Reduce heat to 325 and bake 1 hour, shielding edges after 30-35 minutes to prevent excess browning.
Cool completely on a wire rack. Garnish with fresh raspberries, if desired.
Saturday, August 21, 2010
Basic Brisket Rub
Ken and I used this recipe to rub on the brisket. We then let it sit this way for less than 24 hours. He cooked it low and slow in the oven for about 3 hours and then on the smoker for about 5 hours. Absolutely wonderful.
Basic Rub for Basically Fantastic Beef Brisket (from smoker-cooking.com)
3 tablespoons smoked paprika
2 tablespoons black pepper
2 tablespoons tablespoons kosher salt
1 tablespoons granulated sugar
1 tablespoon mild chili powder
1 teaspoon ground cumin
Mix this rub together and season that next smoked brisket to perfection.
Basic Rub for Basically Fantastic Beef Brisket (from smoker-cooking.com)
3 tablespoons smoked paprika
2 tablespoons black pepper
2 tablespoons tablespoons kosher salt
1 tablespoons granulated sugar
1 tablespoon mild chili powder
1 teaspoon ground cumin
Mix this rub together and season that next smoked brisket to perfection.
Root Beer Sauce
At Christmas, Ken and I made brisket for the first time. We thought we should have some sauces to go along with it. We made this sauce and had some good reviews. However, the funny part of the story was, we didn't have any root beer. So, we used
regular soda and cream soda mix.
Root Beer Sauce - from nola.com
1 two-liter bottle root beer
1 ½ cups apple cider vinegar
½ cup ketchup
¼ cup yellow mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
In a large saucepan, reduce root beer to 1 cup over medium heat (takes about an hour).
Add vinegar, ketchup, mustard, lemon juice, Worcestershire, Tabasco, salt and pepper. Stir well to combine. Simmer 20 minutes. Finish with butter to give the sauce extra body and flavor.
regular soda and cream soda mix.
Root Beer Sauce - from nola.com
1 two-liter bottle root beer
1 ½ cups apple cider vinegar
½ cup ketchup
¼ cup yellow mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
In a large saucepan, reduce root beer to 1 cup over medium heat (takes about an hour).
Add vinegar, ketchup, mustard, lemon juice, Worcestershire, Tabasco, salt and pepper. Stir well to combine. Simmer 20 minutes. Finish with butter to give the sauce extra body and flavor.
Thursday, August 5, 2010
What are your go-to recipes for funerals, etc.
A fried's baby passed away on his birthday. The day he should have joined his momma and daddy in life, his slipped away.
I want to do something for them. What are your go-to recipes?
I want to do something for them. What are your go-to recipes?
Monday, July 26, 2010
Back and looking for your easy recipes
Summer = hot (especially lately).
Hot = not wanting to fuss in the kitchen. So, I am looking for easy recipes that people enjoy making and eating.
So, are you up for the challenge? Submit your recipes, I will try as many as possible and post follow-up comments.
Ready?
Set?
GO!!!!
Hot = not wanting to fuss in the kitchen. So, I am looking for easy recipes that people enjoy making and eating.
So, are you up for the challenge? Submit your recipes, I will try as many as possible and post follow-up comments.
Ready?
Set?
GO!!!!
Tuesday, July 20, 2010
Away this week
I am away in training this week, therefore will probably not be posting this week.
I'll resume next week. Stay tuned :)
I'll resume next week. Stay tuned :)
Friday, July 16, 2010
Cheesy Salsa Mini Meatloaves
1 lb ground beef
1/2 C finely chopped onions (I doubled this, we like onions)
1 egg
12 PREMIUM Saltine Crackers, crushed
1 1/2 C KRAFT Mexican style finely shredded Four Cheese Blend, divided
1 C salsa, divided
1. Heat oven to 400
2. Mix first 4 ingredients with 1 C cheese and 1/2 C salsa
3. (at this point I covered it in a mixing bowl and let it sit for a few hours, easy do ahead and I think it lets the flavors blend for extra nomminess)
4. Press evenly into 12 muffin cups that have been sprayed with cooking spray.
5. Use the back of a spoon, or your fingers, to make an indention in the center of each ‘muffin’.
6. Place muffin tins on a foil covered baking sheet
7. Bake 20 to 25 minutes (22 in my oven)
8. Top with remaining salsa and cheese, bake for 3 minutes or until cheese is melted.
Thank you Heather Eaton!
1/2 C finely chopped onions (I doubled this, we like onions)
1 egg
12 PREMIUM Saltine Crackers, crushed
1 1/2 C KRAFT Mexican style finely shredded Four Cheese Blend, divided
1 C salsa, divided
1. Heat oven to 400
2. Mix first 4 ingredients with 1 C cheese and 1/2 C salsa
3. (at this point I covered it in a mixing bowl and let it sit for a few hours, easy do ahead and I think it lets the flavors blend for extra nomminess)
4. Press evenly into 12 muffin cups that have been sprayed with cooking spray.
5. Use the back of a spoon, or your fingers, to make an indention in the center of each ‘muffin’.
6. Place muffin tins on a foil covered baking sheet
7. Bake 20 to 25 minutes (22 in my oven)
8. Top with remaining salsa and cheese, bake for 3 minutes or until cheese is melted.
Thank you Heather Eaton!
Thursday, July 15, 2010
Spicy Corn Dip
1 can drained fiesta corn
1 16oz tub sour cream
1 8 oz. bag shredded sharp cheddar cheese
1 packet Hidden Valley Ranch dressing (not the dip packet)
jar of sliced jalapenos and juice (you can add as much as you want, I chop about 12 pepper slices and pour in about 2 tbsp. juice)
Mix all ingredients in a bowl, you can serve immediately or refrigerate overnight for best taste.
Serve with Fritos scoops.
YUMMMMMMM
Thank you Stacey and Monique!
1 16oz tub sour cream
1 8 oz. bag shredded sharp cheddar cheese
1 packet Hidden Valley Ranch dressing (not the dip packet)
jar of sliced jalapenos and juice (you can add as much as you want, I chop about 12 pepper slices and pour in about 2 tbsp. juice)
Mix all ingredients in a bowl, you can serve immediately or refrigerate overnight for best taste.
Serve with Fritos scoops.
YUMMMMMMM
Thank you Stacey and Monique!
Bread Salads - how yummy does this sound?
From BHG.com:
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes
Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes
Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Bread Salads - how yummy does this sound?
From BHG.com:
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes
Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Makes: 4 side-dish servings
Prep: 20 minutes
Stand: 15 minutes
Ingredients
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
Directions
1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine. Makes 4 side-dish servings.
3. *Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.
4. Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.
Nutrition Facts
Servings Per Recipe 4 side-dish servings Calories 213, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 417, Carbohydrate (g) 29, Fiber (g) 4, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 7, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet
Tuesday, July 13, 2010
Impossible Pie - oh so many ways to make this
Totally use your imagination! I decided to make the full recipe and then divide it into two pans and use different ingredients to see what I could come up with. Both were a smash!
First pie, I added some sauteed almonds, coconut and rum extract to. Very yummy. Should probably have put a little more rum extract in, but tasty none-the-less.
Pie two - the OMG pie - I put over 1 tablespoon Nutella and about 16 dried strawberries (cut in quarters). Mixed it in well. HOLY COW! This pie was fantastic. It could win awards.
What ways can you think of to make this pie your own?
First pie, I added some sauteed almonds, coconut and rum extract to. Very yummy. Should probably have put a little more rum extract in, but tasty none-the-less.
Pie two - the OMG pie - I put over 1 tablespoon Nutella and about 16 dried strawberries (cut in quarters). Mixed it in well. HOLY COW! This pie was fantastic. It could win awards.
What ways can you think of to make this pie your own?
Sunday, July 11, 2010
Gourmet Crab Ring
By Debbie Ballard (Facebook)
Gourmet Crab Ring
1 teaspoon unflavored gelatine
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
2 tablespoons cooking sherry
3/4 teaspoon seasoned salt
1 (2-ounce) jar DROMEDARY Pimentos, Sliced,drained, chopped
1 (6-ounce) package frozen king crab meat, thawed, drained, cut-up I use fresh crab meat or you can use the canned too
1/8 teaspoon ground black peeper
1/4 cup snipped parsley
Sprinkle gelatine over water to soften;stir over hot water until dissolved.
Beat into cream cheese until smooth
Stir in next 5 ingredients and 2 tablespoons parsley.
Pour into a 3 cup ring mold.
Refrigerate at least 4 hours, or until set.
To serve, turn out on plate; garnish with remaining parsley. place parsley sprigs in center.
Serve with ESCORT Crackers. (Note: Or any other crackers, per Debbie)
Makes 3 cups spread
Gourmet Crab Ring
1 teaspoon unflavored gelatine
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
2 tablespoons cooking sherry
3/4 teaspoon seasoned salt
1 (2-ounce) jar DROMEDARY Pimentos, Sliced,drained, chopped
1 (6-ounce) package frozen king crab meat, thawed, drained, cut-up I use fresh crab meat or you can use the canned too
1/8 teaspoon ground black peeper
1/4 cup snipped parsley
Sprinkle gelatine over water to soften;stir over hot water until dissolved.
Beat into cream cheese until smooth
Stir in next 5 ingredients and 2 tablespoons parsley.
Pour into a 3 cup ring mold.
Refrigerate at least 4 hours, or until set.
To serve, turn out on plate; garnish with remaining parsley. place parsley sprigs in center.
Serve with ESCORT Crackers. (Note: Or any other crackers, per Debbie)
Makes 3 cups spread
Recipes from Facebook Friends!
Facebook can be a wonderful place to meet new friends and find old ones. Some of the recipes coming up shortly are from some new facebook friends! Thanks to all who participate.
Saturday, July 10, 2010
Cranberry Brown Sugar Cookies
Got this of the back of a brown sugar bag (that was used for brining chicken). Sounded good enough to try.
Cranberry Brown Sugar Cookies
2 Cups dark brown sugar
1 Cup sofened butter
2 eggs
1/2 Cup sour cream
3 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Cup dried cranberries or cherries
1 Cup golden raisins
Heat oven to 400F. Lightly grease cookie sheet. Beat sugar and butter until light and fluffy. Add eggs and sour cream and beat until creamy.
In a separate bowl, stir together flour, baking soda, salt and spices. Gradually add to sugar mixture, beating until well mixed. Stir in cranberries and raisins.
Drop by rounded teaspoonfuls onto prepared sheets. Bake 8-10 minutes until lightly browned. Remove from cookie sheet to cooling rack. Allow to cool completely.
Cranberry Brown Sugar Cookies
2 Cups dark brown sugar
1 Cup sofened butter
2 eggs
1/2 Cup sour cream
3 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Cup dried cranberries or cherries
1 Cup golden raisins
Heat oven to 400F. Lightly grease cookie sheet. Beat sugar and butter until light and fluffy. Add eggs and sour cream and beat until creamy.
In a separate bowl, stir together flour, baking soda, salt and spices. Gradually add to sugar mixture, beating until well mixed. Stir in cranberries and raisins.
Drop by rounded teaspoonfuls onto prepared sheets. Bake 8-10 minutes until lightly browned. Remove from cookie sheet to cooling rack. Allow to cool completely.
Brining a chicken
Today Ken and I are brining a chicken. It is a basic poultry brine (sugar, salt, pepper and whatever else he throws in there). Tomorrow, he will then marinade it and smoke it out on our new grill. So excited. I loved smoked chicken.
Friday, July 9, 2010
Impossible Pie - the day after
So, I made the Impossible Pie last night. Let me first tell you - not so impossible. 5 minutes to mix everything together. I decided to halve the recipe as we were using our other pie plates.
I made coconut - and OMG, was it good. I cooked it for 45 minute (instead of the hour) and it made a lovely coconut crust on the top. I then cooled it in the fridge for an hour or so.
The pie was absolutely supurb. My husband ate 1/4 of the pie his first time and then another slice after that. And, he is not a sweet eater. He LOVED this pie.
Please, do yourself a favor. Make this pie.
I made coconut - and OMG, was it good. I cooked it for 45 minute (instead of the hour) and it made a lovely coconut crust on the top. I then cooled it in the fridge for an hour or so.
The pie was absolutely supurb. My husband ate 1/4 of the pie his first time and then another slice after that. And, he is not a sweet eater. He LOVED this pie.
Please, do yourself a favor. Make this pie.
Thursday, July 8, 2010
Impossible Pie
My Great Aunt Annie used to make this. I finally got the recipe. Hopefully going to make this tonight.
Impossible Pie
Great Aunt Annie
Serves 8-10
4 eggs
½ stick butter or margarine
1 ¾ Cups sugar
½ cup Self-rising flour
2 cups milk
¼ to 1 cup grated coconut (as much as you like).
Beat eggs, add melted butter, sugar, flour and milk. Beat until well blended. Pour into 2 ungreased 8” pie pans. Do not use a crust, as this creates it’s own top and bottom crust. Bake 1 hour at 350.
The mixture will be thin when poured into pan. But, after baking it will cut clear.
You may use vanilla, or nutmeg and omit the coconut as you like. This is fun to make!
Impossible Pie
Great Aunt Annie
Serves 8-10
4 eggs
½ stick butter or margarine
1 ¾ Cups sugar
½ cup Self-rising flour
2 cups milk
¼ to 1 cup grated coconut (as much as you like).
Beat eggs, add melted butter, sugar, flour and milk. Beat until well blended. Pour into 2 ungreased 8” pie pans. Do not use a crust, as this creates it’s own top and bottom crust. Bake 1 hour at 350.
The mixture will be thin when poured into pan. But, after baking it will cut clear.
You may use vanilla, or nutmeg and omit the coconut as you like. This is fun to make!
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