Thursday, August 31, 2023
Sunday, August 13, 2023
Jucy Lucy (Matt's Bar, Minneapolis)
Take one thin beef patty in your hand. Add to the patty 1 slice of American cheese. Top all with a slightly larger thin beef patty. Press the edges to seal.
Saturday, August 12, 2023
Canadian Honey Garlic Sauce
1 Cup Granulated Sugar
½ Cup Water
½ Cup Honey
4 tablespoon Molasses
1 teaspoon Salt
1 teaspoon Lemon Juice
8-10 Garlic cloves Pressed or finely minced
2 teaspoon Corn Starch
Instructions
- Combine sugar, ¼ cup of water, honey, molasses salt, lemon juice, and garlic in a small sauce pan.
- Heat to a boil over high heat, stirring well to dissolve and combine ingredients. Once mixture boils, turn element down to medium heat and simmer for 5 minutes.
- Whisk corn starch into remaining ¼ cup of water, add to saucepan.
- Stir until well incorporated and mixture starts to thicken, about 3 minutes. Remove from heat.
- At this point, you can use the sauce right away, or put it in the fridge for use within a couple of days.
- Strain out the garlic, or don’t – it’s up to you!
Friday, August 11, 2023
Cornbread Casserole
Ingredients
1/2 cup (1 stick) butter, melted
1 can (15.25 ounces) cream-style corn
1 can (15.25 ounces) whole kernel corn
1 Tablespoon sugar (optional)
2 - 8.5 ounce boxes Jiffy Corn Muffin Mix
1 cup sour cream
Instructions
- Preheat oven to 350-degrees.
- Melt the butter and add to a medium or large bowl.
- Drain the juice off of the whole kernel corn.
- Add the can of creamed corn and whole kernel corn. Mix everything together.
- Add both boxes of Jiffy Corn Muffin Mix and mix well.
- Add the sugar and mix well. (optional)
- Add the sour cream and mix well.
- Pour into a greased 9" x 9" casserole dish.
- Bake for 50-55 minutes until top is golden brown and knife comes out mostly clean in the center.
Creamy Cucumber Salad
Ingredients
2 long English cucumbers
⅓ cup white onion sliced, optional
½ cup sour cream or plain greek yogurt
3 tablespoons mayonnaise
¼ cup fresh dill chopped
3 tablespoons white vinegar
½ teaspoon white sugar
salt to taste
Instructions
- Wash the cucumber and cut it into slices ¼-inch thick.
- In a large bowl, whisk the sour cream, mayonnaise, dill, vinegar, sugar and 1/8 teaspoon salt.
- Add the cucumbers and onions if using and gently toss well to coat.
- Refrigerate for 1 hour before serving.
- Taste and season with additional salt and pepper and sprinkle with fresh additional dill if desired.
Fresh Sweet and Sour Cucumber Salad
Ingredients
1 large cucumber, thinly sliced
half of red onion, thinly sliced
white vinegar
tsp of sugar
celery seed or dill
Lemon Crinkle Cookies
Ingredients
2 1/3 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground turmeric
1/2 tsp. kosher salt
1 c. granulated sugar, divided
2 tbsp. lemon zest
1/2 c. unsalted butter, softened
1 large egg, room temperature
1 large egg yolk, room temperature
1/4 c. lemon juice
1 1/2 tsp. vanilla extract
1 1/2 c. powdered sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground turmeric, and salt until evenly combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine 3/4 cup of sugar and the lemon zest. Rub the mixture between your fingers to release the lemon oils into the sugar. Add the butter to cream. Add the egg, egg yolk, lemon juice, and vanilla, and beat on medium speed until incorporated, about 30 seconds. Gradually add the flour mixture, beating until just combined. Cover dough and chill for at least 1 hour or up to overnight.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the powdered sugar in a medium bowl. Place the remaining 1/4 cup of granulated sugar in another medium bowl.
- Using a 1½-inch scoop, drop 1 dough ball (about 1½ tablespoons) into the bowl of granulated sugar and roll to coat. Place in the bowl of powdered sugar and roll to heavily coat; transfer to the prepared baking sheet. Repeat until the baking sheet has 6 to 7 dough balls, spaced at least 2 inches apart.
- Bake until the tops of the cookies are crackly and bottoms are lightly browned, 12 to 14 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat the process with the remaining dough.
Wednesday, August 9, 2023
Make Bread Dough in a ZipLock
Ingredients
3 cups all purpose flour divided
3 Tbsp white sugar
1 .25 package rapid rise yeast (2 1/4 tsp)
1 cup warm water
3 Tbsp olive oil or vegetable oil
1 1/2 tsp salt
Instructions
- In a resealable gallon plastic bag place 1 C flour, sugar and yeast and add in warm water. Water should be 105-110 degrees F. Squeeze air out of the bag and seal.
- Squish with your hands until well mixed together.
- Let it rest for 10 minutes at room temperature. Bubbles will form.
- Open bag and put in 1 C of flour, oil and salt. Seal bag again and squish until well blended.
- Add last cup of flour and continue mixing in the same manner until well blended.
- Remove dough from bag and put onto a lightly floured surface.
- Knead for 5-10 minutes or until smooth.
- Divide dough in half and place each half into a greased mini loaf pan. Or make one large loaf. Or cut into small equal balls of dough to make rolls.
- Cover with a towel and allow to rise for about 30 minutes.
- Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown for mini loaves, 40 minutes for a large loaf. If you're making rolls, they will take less time to cook. Check them around 10 minutes.
Yooper Pasties
Filling
1 pound ground chuck
2 russet potatoes, diced
1/2 cup rutabaga
2-3 carrots, diced
2 celery stalks, diced
1 tsp garlic, diced
2 tsp salt
1/2 tsp pepper
Optional: Egg for an egg wash
Dough
3 cups of flour, sifted (I use King Arthur flour)
1 tsp salt
1 cup Crisco (I use sticks)
1/2 cup very cold water
Instructions
Filling
- Wash, peel, chop or dice your vegetables to small bite sized pieces.
- Place vegetables in a large bowl.
- Add your spices
- Add your raw beef to the vegetables and mix by hand.
- Diced vegetables and beef in a bowl on the counter
- Diced onions, celery, rutabaga, carrots and spices plus the beef
Michigan Pasty Dough
- Mix your sifted flour and salt in a large mixing bowl.
- Add the shortening (Crisco) . Cut in fat until crumbs are the size of a pea.
- Add the ice cold water incorporating quickly with your hands to form a dough ball.
- Divide into 6 and flatten.
- Preheat your oven to 350 degrees.
- Place 1 cup of the raw meat/vegetable mixture on one half of the dough.
- Fold the other half of the dough over the meat mixture.
- Tuck the bottom dough over the top and roll upward to seal in the meat mixture.
- Optional: In a small bowl, beat one egg with a fork and brush the egg onto the finished pasties to create a golden color after baking. So pretty!
- Place your finished pasties on a cookie sheet lined with parchment paper.
- Bake uncovered for about 1 hour.
Roasted Tomato Soup
Ingredients
12 tomatoes cut in half
1 head of garlic, unpeeled
1 piece of ginger about 3 1/2 inches long, unpeeled
Olive oil + some for garnish
Salt and pepper
1 medium red onion sliced into chunks
1 whole red pepper (the skinny, hot kind)
chicken stock
1 can coconut cream (reserve some for drizzle at the end)
Fresh cilantro, chopped for garnish
Instructions
- Place tomatoes in a large roasting tray cut side up.
- Add garlic, ginger and red pepper to one side of the pan. Drizzle all with olive oil. Season with salt and pepper.
- Bake at 350 degrees for 20 minutes.
- Remove the ginger and peel it.
- Place the head of garlic on the cutting board on it's side and using the flat side of a chef knife, press hard squishing all of the soft garlic out and chop.
- In a pot with the roasted tomatoes add the veggies.
- While the sheet pan still hot, add water and scrape up all the good bits that are stuck to the pan and add this water to the cooking pot with the tomatoes.
- Using a stick blender, blend all well.
- Season with salt and pepper and stir well.
- Cook on medium heat until thickened
- Top with drizzle of coconut milk, olive oil, and cilantro
Curried Carrot and Cauliflower Pickles
1 1/2 cups white vinegar
1 cup apple cider vinegar
1 1/4 cups white sugar
1 tablespoon yellow mustard seeds
1 tablespoon curry powder
1 tablespoon kosher salt
1/2 teaspoon whole black peppercorns
1 head cauliflower - cut into small florets
3 medium carrots - cut into small bite-sized pieces
Instructions
- Bring the vinegar, sugar, mustard seeds, curry powder, salt, and peppercorns to a boil in a large stockpot
- Add the cauliflower and carrots and allow the liquid to return to a boil. Turn the heat down to medium-low and simmer until the vegetables are tender-crisp.
- Use a slotted spoon to transfer the vegetables into three pint-sized canning jars. Using a wide funnel, ladle the hot brine over the top of the vegetables, leaving about 1/4-inch of head space. Place the lids on top of the jars and fasten the rings to finger-tightness. Refrigerator for three days before using; use within three weeks.
Tuesday, August 8, 2023
Vietnamese Caramelized Pork Belly and Eggs (Thit Kho Tau)
- Cut pork into 1 1/2 inch cubes including fat and skin
- Mix marinade in a bowl. Add pork and mix well to coat. Marinade the pork for 30 minutes
- Over medium heat add 1 tbsp of oil and 2 tblsp of sugar. Stir continuously to create a caramel to medium golden brown.
- Remove pot from stove. Add pork to caramel and coat well. Return pan to heat.
- Add coconut water and sugar stiring well. Add hard boiled eggs. Water should completely cover the pork and eggs.
- Add fish sauce.
- Heat on low-medium heat with cover on pot. Skim fat from the top of the liquid.
- Serve immediately or store in the refridgerator. This recipe is almost better the second day. This easily keeps for 1 week.
Creamy Goat Cheese, Bacon and Date Dip By Ali Slagle
10 ounces goat cheese, at room temperature
4 ounces cream cheese, at room temperature
2 tablespoons freshly squeezed lemon juice
Salt and pepper
5 ounces thick-cut bacon, cut in ½-inch thick
10 Medjool dates, pitted and cut into quarters lengthwise, or roughly chopped
Honey, red-pepper flakes, black pepper, flaky salt, toasted sliced almonds or chopped pistachios, for garnish (optional)
Crusty bread, grainy crackers, endive or fennel, for serving
Instructions
- Heat oven to 400 degrees.
- In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper.
- Transfer to a 1-quart baking dish or ovenproof skillet, and spread into an even layer. Bake until warmed through and bubbling, about 20 to 25 minutes.
- Meanwhile, cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
- Add the dates to the bacon fat in the skillet, and cook, stirring occasionally, until the insides are warm and the outsides blister, about 1 minute.
- Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.
Raspberry Buckle
½ cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour, (spooned and leveled)
½ teaspoon salt
½ teaspoon baking powder
2 containers (½ pint each) raspberries (2 ¾ cups)
Confectioners' sugar, for dusting (optional)
Whipped cream, (optional)
Instructions
- Preheat oven to 350 degrees.
- Butter a 2-quart oval or square baking dish.
- In a large bowl, cream butter and sugar
- Add eggs, one at a time, beating after each addition to combine.
- In a large bowl, whisk together flour, salt, and baking powder; add flour mixture until incorporated.
- Spread batter in baking dish.
- Scatter raspberries on top.
- Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes.
- Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.
Mediterranean Cucumber Tomato Salad
6–7 organic tomatoes, chopped
1 1/2 cucumbers, chopped
1 hot red pepper (seeds in if you like a “kick”!)
1 stalk green onion, finely chopped
1/3 – 1/2 cup cilantro/parsley chopped
1/4 – 1/3 cup fresh lemon juice
1/2 tsp sea salt
Instructions
- Chop up all the vegetables and cilantro/parsley. Throw the chopped tomatoes, cucumbers, red peppers (seeds in if you like a spicy “kick”). green onion and chopped parsely/cilantro into a large bowl.
- Pour in the freshly squeezed lemon juice and sea salt. Stir together. Add in additional sea salt or lemon juice to taste. Enjoy!
Kosher Almond Orange Cookies
Ingredients
2 egg white
6oz slivered almonds
1/4 cup sugar
Zest from 1 orange
Instructions
- Mix all together
- Spoon dollops on a baking sheet
- Bake at 350 for 10 minutes until tops are golden
BBQ Brisket Sliders
Ingredients
1 pound of brisket from Jessie Rae's BBQ
Small dinner rolls or King's Hawaiian rolls sliced horizontally
OMG sauce from Jessie Rae's
Coleslaw for topping sliders or as a side
(https://www.jessieraesbbq.com/#welcome)
Options:
Baked Beans
Homemade Macaroni and Cheese
Sweet corn
Homemade sweet corn cornbread
7 Layer Salad
Monday, August 7, 2023
Cucumber Raita
1 cup Plain yogurt
⅔ cup Shredded cucumber
¼ cup finely chopped Cilantro
2 tablespoon finely chopped Fresh mint
Juice of ½ Lime
¼ teaspoon Cumin
¼ teaspoon Garam masala
Salt and Pepper to taste
Instructions
- Combine all ingredients in a medium bowl, stirring well to combine.
- Transfer to an airtight container - or cover with plastic wrap - and chill until use.
Pork Chops, Smothered Pork Chops
Season with salt, pepper, and Worchestshire sauce
Cook on each side in hot cast iron skillet until cooked through.
Smothered Pork Chops
- Slice 3-4 large onions into long, medium thickness strips
- Heat vegetable oil in a pan until it shimmers
- Add onions and cook until translucent, Remove from pan.
- Season pork chops as per above.
- Brown pork chops on both sides without cooking through. Remove from pan.
- Return half of the onions to the pan, add pork chops to the pan and cover with the remaining onions. Reduce heat and cover.
Garlic Butter Baked Salmon with Broccoli (Sheet Pan)
4 (6 ounces each) salmon fillets
4 to 6 cups broccoli florets
4 cloves garlic, minced
Garlic Butter Sauce
6 tablespoons unsalted butter, melted
1 tablespoon light brown sugar
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
salt and fresh ground pepper, to taste
1 lemon, halved, divide
chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400˚F. Grease a sheet pan with cooking spray.
- Arrange broccoli florets and salmon fillets on the sheet pan. Rub minced garlic over each fillet. Set aside.
- In a mixing bowl whisk together melted butter, brown sugar, oregano, thyme, and rosemary.
- Pour the butter mixture over the salmon and veggies.
- Take half of a lemon and squeeze lemon juice over everything; then, season with salt and pepper.
- Place the sheet pan in the oven and cook for 15 minutes, or until the fish flakes easily with a fork and the internal temperature is 145˚F degrees.
- Remove from oven and garnish with parsley. Serve with lemon slices.
Tzatziki Sauce
3 cups Plain Greek yogurt
1 English cucumber peeled
½ teaspoon Salt
3 Garlic cloves pressed
1 tablespoon Lemon juice
1 tablespoon Chopped fresh dill
Salt and pepper to taste
Instructions
- Line a metal strainer with 2 layers of cheesecloth, place over a smaller bowl. Place yogurt into cheesecloth, chill in the fridge overnight.
- Grate the peeled cucumber, squeeze out as much water as you can. Place grated cucumber into a bowl, stir in ½ teaspoon salt, allow to sit for 10 minutes.
- Squeeze out remaining water.
- Mix together strained yogurt, squeezed cucumber, garlic, lemon juice, and dill; season with salt and pepper to taste.
- Cover and chill for at least 1 hour before serving.
Toum - Lebanese Garlic Dip aka Schwarma Sauce
Ingredients
⅔ Cup Garlic cloves
¾ teaspoon Salt
1 Cup Avocado Oil
1 Cup Light Olive Oil
2 tablespoon Fresh Lemon Juice
Instructions
- Peel and press your garlic cloves, add to the bowl of your food processor, along with the salt. Process until it forms a paste, scraping down the sides of the bowl a few times.
- While the processor is running, SLOWLY stream in the oils and lemon juice slowly, alternating between oils and juice. I measured both oils into a larger measuring cup, and streamed about ½ cup oil, then 1 teaspoon of lemon juice.
- I allowed about 30 seconds between each individual stream – so oils, 30 seconds, lemon juice, 30 seconds, etc. This was to make sure it didn’t “break” the emulsion.
- Once all the oils and lemon juice have been added, allow the processor to run until you have a nice, thick, whipped product that’s about the consistency of a thick mayonaisse. Cover and store in the fridge for up to a week or so. (IF it lasts that long!).
- Serve as a veggie or pita dip, in wrap sandwiches, with stiffed grape leaves, or wherever else you feel like getting punched in the face with garlic.
Pecan Shortbread
Ingredients
3/4 pound unsalted butter at room temperature
1 cup sugar
1 tsp pure vanilla extract
1 tsp pure almond extract
3 1/2 cups all purpose flour
1/4 tsp salt
1 1/2 cup small diced pecans
Instructions
- Preheat the oven to 350 degrees
- Cream butter and sugar. Add extracts
- Add flour and salt and mix.
- Stir in pecan pieces.
- Dump onto a floured surface and shape into a circle. Wrap in plastic and chill 30 minutes
- Roll the chilled dough to 1/2 inch thick and cut into any shape you like.
- Bake on ungreased baking sheet for 20-25 minutes until edges brown.
- Cool to room temperature.
Cheddar-Dill Scones
Ingredients
4 cups plus 1 tbsp all purpose flour
2 tabsp baking powder
2 tsp salt
3/4 pound unsalted butter, diced
4 extra large eggs, slightly beaten
1 cup cold heavy cream
1/2 pound extra sharp cheddar cheese, diced
1 cup minced fresh dill
1 egg beaten wth 1 tbsp of water or milk for egg wash
Instructions
- Preheat oven to 400 degrees
- Combine 2 cups flour, baking powder and salt in the bowl.
- Cut in butter until dough forms pea sized crumbles.
- In a separate bowl mix eggs and heavy cream then stir into the crumb mixture. Stir until just combined. Do not overmix.
- In a separate bowl, toss 1 tbsp flour with cheddar and dill, then add to the mixture until evenly incorporated
- Dump onto a floured surface and knead for about 1 minute.
- Shape into a round shape about 3/4" thick and cut into wedge-shaped slices
- Brush with egg wash
- Bake on a parchment lined baking sheet for 20-25 minutes.
Chicken Salad
Ingredients
2 cups cubed chicken
3 tbsp lemon juice
1 cup toasted almonds
1 1/2 tsp salt
1 tbsp onion
1 cup mayonnaise
1/4 cup light cream
1 1/2 cups celery, diced
1 cup seedless grapes
1 tsp dry mustard
1/8 tsp pepper
Mix and serve on lettuce leaf or serve for a sandwich.
Can also be mixed with cooked, chilled pasta as a pasta salad.
Vinegar Cole Slaw Dressing
Ingredients
1 cup sugar
1 cup vinegar
1/2 tsp salt
1/2 tsp celery seed
Instructions
- Boil sugar, vinegar and salt together for 5-6 minutes.
- Refrigerate until ready to use.
- Add celery seed and pour over sliced red and green cabbage and sliced carrots.
Fresh Peach Pie
6 peaches, skinned and stoned
1/2 cup water
2 shakes cinnamon
3/4 cup sugar
2 tbsp cornstarch
1 tbsp flour
Baked pie shell
Instructions
- Mix sugar, cornstarch, flour and cinnamon.
- Mash 3 of the peaches and add to water. Cook slowly until thick.
- Slice remaining peaches into the prepared pie shell.
- Spread mashed peaches over the cut peaches and refrigerate for 1 hour minimum.
English Apple Pie
Ingredients
1 egg, well beaten
3/4 cup white sugar
1 cup clour
1 tsp baking flour
1/2 tsp salt
1 tsp vanilla
1 cup apples, chopped
1/2 cup nut meats
Instructions
- Beat egg and sugar until light
- Add dry ingredients and vanilla.
- Fold in apples and nuts.
- Pour in 9" pie pan.
- Bake at 350 degrees for about 30 minutes until set.
- Serve with whipped cream.
Dutch Peach Pie
- Peel and slice 10 large raw peaches.
- Mix 1 1/2 cups sugar and 3 heaping tbsp of flour, 1/4 tsp salt.
- Mix half of this with peaches in a bowl then add to an unbaked pie shell.
- Mix the remaining sugar mixture wiht 2/3 cups of heavy cream and pour over the peaches.
- Bake at 400 degrees for 15 minutes, then 350 degrees for 45 minutes.
Bread Pudding
In a saucepan of 1 qt hot milk add:
3-4 thick slices of bread (any white bread)
6 eggs, beaten well
1/4 cup sugar
dash of salt
1/2 tsp cinnamon
1 tsp vanilla
1/2 cup raisins that have been soaked in hot water for a few minutes to soften.
Mix well and pour into a buttered baking dish.
Bake for about 1 1/2 hours at 350 degrees.
Blueberry Delight
Ingredients
Crust11 graham crackers, crushed
1/2 cup sugar
1/2 stick butter, melted
Mix and press into 9"x9" pan
Filling
2 eggs, well beaten
1 8oz package of cream cheese
1/2 tsp vanilla
1/2 cup sugar
Instructions
- Mix filling ingredients until smooth with an electric mixer.
- Spread over crust.
- Bake at 375 degrees for 15 minutes
Apple Crisp
4 apples, peeled, cored, and sliced
1 cup white sugar
2 tsp salt
4 tbsp butter
1/2 tsp cinnamon
Mix together and pour into a greased 9"x13" pan
Crisp Ingredients
1/2 cup oatmeal
1/2 cup butter
1/2 cup flour
1/2 cup brown sugar
Instructions
- Mix together in a small bowl until crumbly and spread over apple mixture.
- Bake at 300 degrees for about 45 minutes
Special K Bars
1/2 cup sugar
1/2 cup light Karo syrup
3/4 cup peanut butter
1 tsp vanilla
3 cups Special K cereal
Instructions
- In a small pan, bring the sugar and syrup to a boil.
- Remove from heat and stir in vanilla and peanut butter.
- Stir in the Special K coating evenly and completley.
- Spread into a greased pan. Use buttered fingers to help smooth out the mixture.
Hershy's Syrup Brownies
1⁄2 cup butter (no substitutes, melt in microwave)
1 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
1 cup flour
1 (16 ounce) can Hershey's syrup
1 cup chopped nuts (optional)
Instructions
- Preheat oven to 350 degrees. Grease the bottom of a 9 by 13 inch pan or jelly roll/brownie pan.
- After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition.
- Add vanilla extract.
- Add flour, mix well.
- Add Hershey syrup, mix well.
- Add chopped nuts, if using.
- Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick.
- Let brownies cool completely before cutting into squares.
Slow Cooker Stew
Ingredients
1 lb stew meat cut into equal, small pieces
4 potatoes, cubed
1 medium onion, sliced
1 can cream of mushroom condensed soup
1 can of water
3 carrots, sliced
1 tsp Worcestershire sauce
Instructions
- Mix all and add to slow cooker.
- Cook on low for 5 hours.
- Serve
Homemade Noodles
Ingredients
About 1 cup of flour
1/2 tsp salt
1 egg
1/2 eggshell of cold water
Instructions
- Combine salt and 2/3 of the flour - make a well in the middle. Dump in the egg and water. Mix with a knife.
- Knead until smooth and bouncy.
- Place in an oiled bowl, cover and let rest 15 minutes.
- Roll out onto a well floured cloth or board.
- Leave until "leather hard".
- Roll and cut into strips using flour as needed to prevent sticking.
~ Mrs. Peter Lindberg
Chicken Hot Dish
I'm from Minnesota. Hot dish is what we call casseroles. There is a tradition of the basic hot dish: protein (beef, chicken, pork, canned tuna), a drained, canned vegetable, cream of (something) soup and cooked noodles all mixed together in a 9" x 13"pan, and something crunchy to go on top (potato chips, chow mein noodles). Bake until bubbly and you have hot dish!
Here's a more formal recipe for you.
Ingredients
2 cups chopped, cooked chicken
4 cups cooked noodles
1 can of cream of chicken or cream of mushroom soup
1 tbsp chopped onion
4 tbsp butter
2 tsp salt
1 1/2 cup chicken broth
1 1/2 cup milk
1 tsp lemon juice
1 tsp worchestershire sauce
Instructions
- Arrange chicken, noodles, soup, and onion in a casserole dish.
- Make a sauce of the remaining ingredients in a separate pan, cooking over a low heat until smooth and thick.
- Pour sauce over the chicken mixture.
- Bake for 1 hour in a 325 - 350 degree oven.
3-2-1 Mug Cake
Ingredients
1 box angle food cake mix
1 box of cake mix (chocolate, vanilla, strawberry, spice - choose your favorite!)
water
Instructions
- Pour both boxes of cake mix into a gallon sized sealable storage bag and shake to thoroughly combine the mixes.
- Put 3 tablespoons of the combined cake mix in a microwaveable coffee cup.
- Add 2 tablespoons of water.
- Stir the water and cake mix together to form a batter. Be sure to scrape the bottom of the mug to get all the cake mix granules wet.
- Cook for 1 minute in the microwave.
- Be careful when you remove the hot cup from the microwave. The resulting cake will fill about half the cup and have a spongy appearance.
- For a boozy option, replace the water with Kahlua or Bailey's Irish Cream.
2 Ingredient Chocolate Muffins or Cookies
Makes 12 regular or 36 mini muffins or 36 cookies.
Ingredients
15 ounces canned pumpkin puree (not pumpkin pie mix)
1 box (15.25 ounces) devil's food chocolate cake mix
Instructions
- Position an oven rack in the center of the oven.
- For muffins, preheat the oven to 400F degrees and line 12 muffin cups or 36 mini muffin cups with paper liners or coat them with non-stick spray.
- For cookies, preheat the oven to 350F degrees and line cookie sheets with parchment paper or coat with non-stick spray.
- Make the batter in a large bowl by mixing just the two ingredients together, ignoring the instructions on the cake mix. This will take some effort and the mixture will be very very thick!
- For muffins, place batter into the prepared (or mini muffin) tins. Bake at 400F degrees until a toothpick inserted in the center comes out clean, about 20 minutes for muffins and 12 minutes for the mini-muffins.
- For cookies, drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 9 to 12 minutes, or until the edges are firm and the centers are just barely set when lightly touched.
Remove from the oven and cool for 1 minute on the cookie sheets and then transfer the cookies/muffins with a spatula to wire racks to cool completely.
~Weight Watchers
Applesauce Cake
1 cup Crisco
1 cup sugar
1 egg
1 1/2 cups applesauce
2 tsp baking soda
2 cups flour
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp vanilla
1 cup each of raisins and chopped nuts
Instructions
- Mix together cream and Crisco until smooth.
- Mix in the eggs.
- Dissolve the soda into the applesauce and add to the first mixture,
- Stir in vanilla.
- Add dry ingredients and stir well
- Fold in raisins and nuts. Don't overmix.
- Pour into greased 9"x13" pan or can be made into cupcakes.
- Bake in a 375 degree oven for 45 minutes.
Pumpkin Bread
1 1/2 cups sugar
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cloves*
1/2 tsp nutmeg*
1/2 tsp cinnamon*
3/4 tsp salt
1/2 cup oil
1/2 cup water
1 cup of canned pumpkin
2 eggs
1 2/3 cups flour
Optional: nuts, raisins, and dates may be added
Instructions
- In a bowl combine the sugar, baking powder, baking soda, spices, salt and flour. Stir until mixed.
- Add eggs, oil, water, and pumpkin mixing thoroughly.
- Fold in the flour. Do not overmix.
- Place in a well greased loaf pan and bake at 325 degrees for 1 1/2 hours.
Honey Butter
Ingredients
One stick of unsalted butter (4 ounces or 8 tablespoons), softened
3 tablespoons honey
¼ teaspoon ground cinnamon
⅛ teaspoon fine salt
Instructions
- In a 2-cup liquid measuring cup (or other small, shatter-proof mixing bowl with tall sides), combine the softened butter, honey, cinnamon and salt.
- Using a hand mixer, whip the ingredients together until the butter is light and fluffy.
- Transfer the mixture to a small serving bowl. .
- Serve promptly, or refrigerate for later (let the mixture come back to room temperature before serving). Leftovers keep well in the refrigerator, covered, for up to 5 days.
Popovers
Ingredients
1 cup milk
1 cup flour
1/2 tsp salt
3 eggs, room temperature
Instructions
- Make a paste of the milk, flour, and salt.
- Mix 1 egg at a time into the batter. Don't overbeat.
- Bake in well greased muffin tins filled half full.
- Bake 30 minutes in 400 degree oven. Do not open oven door when baking.
- Serve with honey butter, jelly, or jam.
Onion Bread
Ingredients
Soup Mixture
- 1 pkg Lipton's Onion Soup Mix
- 2 hot water cups water
Yeast Mixture
- 1 packet of bread yeast
- 1/4 cup lukewarm water
- 1 tsp sugar
- Mix 4 cups of flour with the yeast mixture, shortening, sugar and salt. Beat.
- Add cooled onion soup mixture.
- Knead in the remaining flour on a board.
- Place in a greased bowl, cover and let rise until doubled.
- Shape into 2 loaves
- Bake in moderate oven about 1 hour
Salami and Cheese Rolls
Creamy Basil Spread
Ingredients
1 small or ½ medium clove garlic, roughly chopped
½ cup mayonnaise
½ cup (1 ounce) lightly packed fresh basil
¼ teaspoon fine sea salt
Lots of freshly ground black pepper, to taste
Instructions
- In a food processor, blitz the roughly chopped garlic to chop it more finely. Scrape down the sides
- Add the mayo, basil, salt and pepper. Blend until smooth.
Sunday, August 6, 2023
Tomato Zucchini Ragout
Ingredients
6 tablespoons extra-virgin olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and lightly crushed
1 medium zucchini, sliced
1 medium summer squash, sliced
Kosher salt and freshly ground black pepper
7 ounces ripe, flavorful tomatoes, chopped
4 ounces mozzarella, roughly torn
¼ cup parsley leaves, roughly chopped
¼ cup basil leaves, torn
Instructions
1. Heat the oil in a large non-stick skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent, 8 to 10 minutes.
2. Add the zucchini and summer squash; season with salt and pepper. Cook, stirring frequently, until the zucchini and summer sauce turn golden, about 2 minutes.
3. Stir in the tomatoes and cook until they have just become to soften and the zucchini and summer squash are al dente, about 2 minutes. Serve topped with the mozzarella, parsley and basil.
Caprese Sandwich
This Caprese sandwich recipe is perfect for picnics! This vegetarian sandwich features tomatoes, fresh mozzarella and creamy basil sauce. Recipe yields 2 large (as shown) or 4 medium sandwiches.
Ingredients
1 baguette (16 ounces)
1 tablespoon thick balsamic vinegar or balsamic glaze*
1 tablespoon extra-virgin olive oil
1 ½ cups baby arugula
1 mozzarella ball (8 ounces)
2 medium ripe tomatoes, sliced into ¼-inch thick rounds
Flaky sea salt or kosher salt
Creamy Basil Sauce
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Slice the bread in half lengthwise, then stack it back together and slice it down the middle to form two large sandwiches, or again to make 4 small. Place the sliced bread on a baking sheet with the cut sides facing up. Bake for 5 minutes, or until warmed through and turning lightly golden around the edges.
- To assemble the sandwiches, lightly drizzle balsamic and olive oil over half of the cut sides of bread. Layer some arugula on top, then weigh it down with rounds of mozzarella. Top with the sliced tomato, then sprinkle the tomato lightly with flaky salt.
- Spread the basil sauce generously over the cut side of the remaining slices of bread. Place them face down over the tomatoes. Enjoy.
Garlic Confit
Ingredients
6 heads garlic
3 cups olive oil
6 sprigs of thyme
Instructions
- Preheat the oven to 250 degrees.
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Peel cloves.
- Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
- Allow to cool and store in an airtight container or jar for up to several weeks in the fridge.
Garlic Bread
Ingredients
1 loaf of Italian bread from the supermarket, uncut (soft crust)
9 - 10 cloves of garlic in it's paper toasted in a dry pan over medium heat until slightly charred/brown
6 tablespoons of soften, unsalted butter
2 tablespoons of grated parmesan
Instructions
- Cut the loaf evenly the long way.
- Peel the toasted garlic, chop into rough pieces and smash with a knife.
- Add smashed garlic to the butter
- Add salt
- Add parmesan and blend all well.
- Spread the butter mixture evenly on each half of the bread
- Put the bread on a sheet pan
- Bake about 8-10 minutes at 500 degrees turning the pan half way to ensure even browning.