13 0z of Rye Whisky
16 oz of Cereal Creme ( 18% commonly used / 10% is good as well)
1 - Can of Eagle Bran milk
1/2 -Teaspoon Coconut Falvouring
4 - Tablespoons of chocolate Syrup
Blend together in a blender , Store in fridge . Shake well before using.
sent in by Summerfly
1 cup granulated sugar
1 cup all purpose flour
2 tablespoons unsweetened cocoa
1/4 cup butter
1/2 cup water
1/4 cup vegetable oil
1/4 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon vanilla extract
Preheat oven to 350 F
In a large bowl, combine sugar, flour and cocoa.
In a small saucepan over medium-high heat, melt butter with water and oil; bring to a boil. Remove from heat and pour over dry ingredients; mix well. Add egg, buttermilk, baking soda and vanilla extract; blend thoroughly.
Pour batter into a greased 10 x 15 inch cake pan. Bake approximately 10 minutes (took us almost 20 mins) or until toothpick comes out clean. Remove from oven and cool on a wire rack. (leave in pan)
11 ounces semi-sweet chocolate
3 ounces melted butter, unsalted (or margarine)
4 eggs, seperated
1 cup of whipping cream
In a medium-sized saucepan, melt chocolate and butter (or margarine) together.
To the melted chocolate, immediately beat in egg yolks; remove from heat and let cool.
In a large bowl, beat egg whites until stiff peaks form. In another bowl, beat whipping cream until stiff peaks form. Fold egg whites into whipping cream and then fold into cooled chocolate mixture. Let cool before using. NOTE: If you chill the mousse until it sets up you will be unable to spread properly on the cake.
PS. We made this mousse twice. Once with butter and once with margarine. The margarine made a nicer mousse.
yellow cake mix (make according to directions)
instant vanilla pudding large size- reduce milk by a quarter cup
one can of crushed pineapple- well drained
toasted slivered almonds
coconut (if you like)
spread vanilla pudding over the top
spread the pineapple over the pudding
spread the coolwhip over the top
sprinkle with almonds and coconut
4 boneless skinless chicken breasts
2T. olive oil (enough to brown chicken)
2 c. chicken broth
1/2 c. onion
1c. concentrated orange juice ( you can add more or less depending on your tastes)
1.5 c. long grain uncooked rice ( I like jasmine, but any rice will work)
in deep skillet, heat up oil , brown chicken lightly and remove from pan.
add onion and sautee it till transparent and tender
add broth and juice heat till boiling and add rice, stir, and then add chicken back in. cover and simmer for about 20 minutes or till rice is tender and liquid absorbed. let sit for about 5 minutes and serve.
Egg Rolls (makes 50)
2 lbs. chopped carrots and cabbage
1 large onion- chopped fine
4 sticks celery-chopped fine
½ lb. bean sprouts chopped
½ lb. Mushrooms chopped fine
2 lbs. ground beef, pork or turkey
4 Tbsp. cornstarch
½ C. soy sauce
2 Tbsp. garlic powder
¼ teaspoon ginger powder
1 tsp. black pepper
1 tsp. cayenne pepper
4 packages of eggroll wrappers – 12 to a package
Thoroughly brown meat crumbled very fine. Drain grease, let cool.
Mix together in Large bowl- cabbage, carrots, onion, celery, sprouts, mushrooms and meat. Set aside.
In small sauce pan – mix together cornstarch, spices, and soy sauce. Cook over low heat, stirring constantly till mix forms med thick paste ( like glue). Let cool. Pour over meat mix.
Roll into eggrolls. Deep fry @ 350 degrees until golden brown.
1 bag milk chocolate chips (12 oz)
1 8 oz brick of cream cheese
1 tsp vanilla
powdered sugar about half a bag
melt chips and cheese in microwave in one minute increments stirring each time till smooth. stir in vanilla then powdered sugar till stiff. press in pan and chill.
you can use any kind of chips, it dosent have to be chocolate, or any kind of extract.
you can also add 1/2 c. of peanut butter if you like.
2 small White Potatoes, mashed
1/2 C Butter
2 lbs. Confectioners Sugar
Cream Butter, add sugar and potatoes. Beat till stiff enough to form an egg
Add flavoring of your choice, coconut, caramel, peanut butter, etc.
Use toothpick to dip in your favorite chocolate. Refrigerate. Dip again for thicker coating
Pkg Arebic bread or pita bread
Favorite toppings: olives, green peppers, onions, sausage, pepperoni, bacon,
Place bread on baking sheet uncut
Spread pizza sauce over top of bread
Sprinkle cheese to cover sauce (not too much now)
Cover toppings with a little more cheese
Bake in an oven heated to 450 degrees until cheese has melted. The longer you bake, the crispier the bread will be.
Cut like a pizza pie and serve warm but dont burn your mouth.
1.5 lbs Hamburger (lean)
1 can Cream of mushroom soup
1 can Golden cream of mushroom soup
1 cup Milk
Season to taste w/ garlic, salt, pepper, onion...
If your using onions, sautee in frying pan in very little oil. Remove from pan.
Brown meat and drain off fat.
Add soups, milk, seasoning & onions.
Simmer for 15 minutes and serve over rice, mashed potatoes, noodles or toast.
1 box (1 lb) confectioners sugar, sifted
3 tbls butter or margarine, softened
2 to 3 tsp. peppermint extract
1/2 tsp. vanilla extract
1/4 cup evaporated milk
2 cups (12oz) semisweet chocolate chips (I used the dark chocolate chips)
2tbls. liquid veg shortening
In a bowl combine first four ingrdients. Add milk and mix well. Roll into 1inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 inch. Chill for 30 minutes.
In a double boiler or microwave melt chips and oil , dip patties and place on waxed paper to harden YIELD about 5 dozen.
Thats is sthe exact recipe but here is what I do:
I double or triple the recipe. After combining all the ingredients I transfer it to a storage container and refrigerate over night
I use my tiny ice cream scoop (1-1/2 tsp) and make the balls. I put them on small pieces of waxed paper (about 10-12 patties on a sheet) flatten them and put them in the freezer for at least 1 hr. Take one sheet out at a time the patties thaw very quickly and they are really soft and difficult to coat them in chocolate. When i first tried this recipe my pepperment patties looked more like blobs. but they were delicious! If the patties become to soft to handle pop them back in the freezer. Make sure the chocolate is not too hot .
Dipping chocolate should be around 85-90 degreese. A candy thermometer or instant read thermometer is handy gadget to have.
Makes: 11 cups Active Time: 10 min Total Time: 4 hours 10 min to 8 hours 10 min
1 lb Lean Ground Beef (or ground turkey)
1 cup diced onions and diced green peppers ( I buy the frozen ones)
1 1/2 cups Matchstix Carrots (about 5 oz)
1 pkg (8 oz) sliced mushrooms ( I buy canned ones)
1 can (28 oz) Italian Classics Crushed Tomatoes with Herbs
2 cans (15.5 oz each) dark kidney beans, drained ( I use 1 kidney and 1 butter bean)
1 can (8 oz) Crushed Pineapple, drained
2 Tbsp chili powder
Salt and pepper to taste
Brown ground beef in skillet on MEDIUM, breaking up meat with spoon as it cooks. Drain off excess drippings.
Add beef, peppers and onions, carrots, mushrooms, tomatoes, beans, pineapple, and chili powder to slow cooker. Stir and cover. Cook 4 hours on HIGH or 8 hours on LOW. Season to taste with salt and pepper.
Option(s): Top with Shredded Cheddar Cheese.
Note: The canned tomatoes are a store brand from Wegman's food market. I am sure you can find something similar in your local stores.
8 oz. chicken broth
1 (15 oz.) can garbanzo beans, rinsed & drained
1 medium potato, peeled and cubed
1 lb. ground turkey, browned and drained
1/3 c. chopped onion
1 small carrot, chopped
1 celery rib, chopped
2 T. minced fresh parsley (or dried flakes)
½ t. chopped garlic
½ c. uncooked macaroni
1 can (14 ½ oz.) diced Italian style tomatoes, undrained
1 pkg (10 oz.) frozen chopped spinach, thawed and squeezed dry
In a 5 quart slow cooker, combine the first 9 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook for 6 - 8 hours or until vegetables are almost tender.
During the last 30 minutes of cooking, stir in uncooked macaroni. Cover and cook until macaroni is tender. Stir in tomatoes and spinach; heat through.
Submitted by coocoobird
3 c. (18 oz.) semisweet chocolate chips
1 (14 ox. can) Eagle Brand sweetened condensed milk
4 T. butter or margarine
1 ½ t. vanilla
1 c. chopped nuts
2 c. miniature marshmallows
In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand. Add 2 T. butter and salt, continue to stir until butter has melted. Remove from heat; stir in vanilla and nuts. Spread evenly in an 8 or 9” square pan. In medium-sized saucepan, over low heat, melt marshmallows with remaining 2 T. butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge. Chill at least 2 hours or until firm. Store in refrigerator.
Submitted by coocoobird
1 box yellow cake mix
2 eggs, beaten
1 ½ c. applesauce
1 small box vanilla instant pudding mix
¼ c. water
½ c. oil
3/4 c. chopped walnuts or pecans
½ t. cinnamon
3 T. sugar
1 t. cinnamon
Preheat oven to 350 degrees. Lightly grease a 13 x 9” pan. Place all ingredients in cake pan. Mix thoroughly with a fork. Bake for 30 - 40 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with cinnamon and sugar mixture while hot. Serve when cooled.
Submitted by coocoobird
2. c. corn flakes, crushed
3 T. chopped onion
1 ½ lb. ground beef
¼ t. sage
½ t. salt
1/8 t. pepper
1 egg, slightly beaten
2/3 c. Thick applesauce
Combine all ingredients and mix well. Shape into balls about 1 ¾ inch in diameter. Put in shallow pan.
1 (10 ¾ oz. can) tomato soup
½ c. water
Mix and pour over meatballs. Bake at 350 degrees for about 45 minutes.
Sound weird but tastes great! Submitted by coocoobird
5 c. flour
2 pkg. yeast (regular)
½ c. sugar
1 ½ t. salt
½ c. margarine or butter (room temperature)
1 ½ c. hot water (120-130o)
2 medium eggs (room temperature)
Combine 2 c. flour, yeast, sugar & salt in large bowl. Blend. Add butter. Add hot water all at once. Beat with electric mixer for 2 minutes. Add eggs and 1 c. more flour. Beat at high speed for 1 minute. Stir in remaining flour. Turn out onto floured board. Roll up into a ball. Knead 5 - 10 minutes. Cover with plastic wrap, then towel. Let rest 15 minutes. Shape rolls. Cover pan loosely with plastic wrap. Refrigerate 2 - 48 hours. When ready to bake, remove from refrigerator and uncover. Let stand 10 minutes. Bake at 375o for 15 - 20 minutes. Remove from pan immediately. Brush tops with butter. Makes 32 rolls.
These are so easy and can be made ahead of time. Long-time family favorite! Submitted by coocoobird
2 (8 oz.) pkg. cream cheese, softened
1 (1 oz.) pkg. ranch dressing mix
1 (5 oz.) can chunk chicken, drained
1/2 c. chopped pecans
In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form into a ball. On a cutting board or a piece of waxed paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.
I make this every Christmas. Yummy! Submitted by coocoobird
1 stick butter
1/2 cup flour
1 lb sausage Browned until crumbly and drain fat
3 cans black eye Peas
8 cups chicken broth ( Heat broth )
1 medium onion chopped
1 (16 oz) Frozen turnip greens
1 Tablespoon cajun seasoning (I use Tony Chacheres)
First you make a roux
In a cast iron dutch oven melt the stick of butter and whisk in flour. This is very important...During this stage continue whisking over high heat. Do not answer the phone do not do anything but continuously whisk this mixture until it becomes a Golden Brown color. will burn in 2 seconds if not being continually whisked.
When caramel colored or lighter if prefer turn the heat off. (If electric stove remove from burner) Immediately add the onions and continue stirring. (This is the most wonderful smell ever!) After about 3 minutes turn burner back on and add the 8 cups of heated broth. Whisk mixture until smooth. Brown the sausage until crumbly and drain all fat and try to blot additional fat away with paper towels. Add the rest of the ingredients and simmer for 30 minutes. Enjoy!
2 stick margarine room temp
1 1/2 cups peanut butter
1# powdered sugar (2 1/2 to 3 cups)
1 1/2 cups graham cracker crumbs
12 oz bag Nestles chocolate chips
GUARANTEED YOU WILL LIKE THESE IF YOU LIKE PEANUT BUTTER CUPS OR MELTAWAYS.
Beat together the margarine and peanut butter and slowly beat in the powdered sugar to a nice creamed mix. Add the graham cracker crumbs mixing in with a spoon. This will get fairly stiff so best to use a slotted spoon.
After mixing well. press into a 9 X 12 cake pan.
Melt chocolate chips according to directions on package. All the chips may not appear melted but if you mix with a spoon after the alotted time, you will find they are melted. If not just put them back in microwave for a minute or two so as to not ruin the chocolate. Spread the melted chocolate on top of your peanut butter mixture. Let cool and let the chocolate set up. then cut into squares accordinly to the size you would like.
4 slices of bread
1 pkg. Smokey links sausage
1 cup grated cheddar cheese
2 cups milk
1 tsp salt
dash of pepper
Tear bread into small pieces and place in a greased 13 x 9 casserole dish
Cut smokey links into bite size pieces and spread over bread
sprinkle cheese over that
In a glass mix together eggs, milk, salt and pepper and pour over the top of bread.
Bake in a preheated oven at 350 degrees for 35 to 40 minutes
2 lbs lump crabmeat
1 cup mayo
1 tsp. parsley
1 tblsp. lemon juice
pinch of paprika, salt and white pepper
2 dashes tabasco sauce
Mix all ingredients except for crab
fold in crab without breaking up the meat to bad
form 5 ounce balls and place on cookie sheet
Bake 350 degrees for 10 minutes
*makes 6-8 crab cakes
2 cups diced cooked chicken
1 cup celery chopped
1 cup onion chopped
2 cans cream of chicken soup
2 cans chicken noodle soup
1 cup rice uncooked
1 1/2 cups water
Mix all ingredients together in a casserole dish..Cover and bake at 350 degrees for 1 hour...
Can cut recipe in half for smaller casserole.
4 cups wheat chex
4 cups rice chex
4 cups corn chex
4 cups cheerios
8 oz pretzel stix
2 lb can of cocktail peanuts
Mix these together
In a glass mix:
1 1/2 cups vegetable oil
4 tsp. worcestershire sauce
2 tsp. garlic salt
2 tsp. lowrys seasoned salt
Preheat oven 250 degrees.. mix all ingredients in a large dutch oven or roaster pan...Bake for 2 hours stirring with wooden spoon occasionally... let cool
Melt together 1 stick of butter or margarine
40 marshmellows (Use the large ones...LOL Di)
2 tsp. vanilla extract
2 tsp. almond extract
3 tsp. green food coloring
5 cups corn flakes
Mix well and spoon onto wax paper...place 3 red cinnamon candies on each and let cool...
1- 6oz bag butterscotch morsels
1- 6 oz bag semi sweet chocolate morsels
1- 3oz can chow mein noodles (slightly crushed)
1 cup cocktail peanuts
Melt both morsels in a saucepan on low. Remove from heat and stir in chow mein noodles and peanuts.. Drop by tablespoonful onto waxed paper.. Let cool or chill in fridge.
1 lb ground beef
1 lb hot or medium sausage
1 lb velvetta
1/2 tsp. worcestershire sauce
1/2 tsp. oregano
1/2 tsp. garlic powder
1 loaf party rye bread
brown meats and drain, melt in cheese, mix in the remaining ingredients
spread on rye bread.
To serve: heat under broiler until brown
*can freeze as well...freeze on cookie sheet then place in zip lock bag
1 - 8oz pkg cream cheese
2 cups or 1 jar marshmellow fluff
dash of ginger
grate (to taste) a half or whole 1 orange rind
Mix all together and chill
Serve with assorted fruit
2 - 8oz pkgs cream cheese
2 cups shredded cheddar cheese
1 pkg hidden valley ranch salad dressing mix
1/4 - 1/3 cup beer
1 green onion (optional)
Mix all together and refrigerate
use with your favorite cracker or veggie
| Melton Mowbray Pie is a traditional Mediaeval English receipt. Originally, a pork shoulder was used. The fat was heated and the grease used in making the crust. The bones and gristle were boiled with spices to make the gelatin.
However, this is a lot of work, and with boneless pork loin and smoked pork or ham selling for $1.50 to $2.00 Cdn. per pound (as of December 2005), we use the easier method shown on this page.
|1 cup lard
5 to 6 cups all-purpose flour
1 1/2 tsp. salt
2 1/2 water
| Bring the lard, water and salt to a boil. Ensure the lard is fully melted, then slowly add 5 cups of flour while stirring. Add more flour if necessary and stir until consistent; it should form a somewhat greasy looking ball. Knead until perfectly smooth.
Cover with a lid or plastic wrap and let stand in a warm place for half an hour then knead again for two minutes.
|3 1/2 lb boneless pork loin
2 1/2 lb smoked pork or ham
2 onions, minced
2 Tbsp. sage
2 Tbsp. pepper
1 tsp. salt
|Trim fat from pork and cut into half inch pieces. Mix in onion and spices. If using a pork shoulder or leg, remove bones, gristle and any stringy parts. Pork shoulder or leg works fine, but there is more work involved in trimming.
You should have about 5 lb total of meat.
1 Tbsp. milk
1 tsp. thyme
1/2 tsp. cloves
1 tsp. pepper
1 Tbsp. gelatin
| Roll out 2/3 of the dough and line a 10 inch spring form pan. Fill with meat mixture. Roll out remaining dough and arrange the top crust so that the you overlap the crust lining the pan. Moisten edges and crimp securely.
Make a hole in the centre of the crust and bake for 3 hours at 325°F. About half an hour before removing the pie from the oven, brush the top crust with with a beaten egg mixed with a tablespoon of milk.
A half hour or so after removing the pie from the oven, bring water and spices to a boil. Remove from heat, and whisk in the gelatin powder. Do not boil the gelatin. Pour this mixture into the centre hole of the pie.
|Refrigerate the pie for at least 12 hours.
Remove from pan and enjoy! This is good served as a meal or snack with chili sauce.
Click to return to the
1 lb ground venison
1 lb ground sausage
1 cup bread crumbs
1/2 cup ketchup
1/2 onion, grated
1/2 cup parmesan cheese
1/3 cup sugar
2 dashes worcestershire sauce
1 teaspoon oregano
1 teaspoon basil
1 teaspoon nutmeg
2 quarts spaghetti sauce
Can be used as an appetizer or buffet dish. combine all ingredients except spaghetti sauce in a large bowl.
Work through with hands, i put on the cheap rubber gloves,until well blended.
Form meatballs if they feel to soft add more breadcrumbs,
I pour some sauce in the bottom of a crockpot , then drop meatballs in the sauce,more sauce, meatballs,sauce,meatballs... keep going till they r gone
~ I made this for our family reunion with moose meat ~ MOOSE BALLS
U can use 2 lbs of any ground meat and change the spices to what ever u like
The left overs ~ we had meatballs subs the next day ~
1/2 cup apple butter
2 sheets puff pastry
1/3 cup butter, softened
1/2 cup diced, skinless, red or green apples
a pinch of salt
a tsp of cinnamon
1/4 cup white sugar
1/5 cup brown sugar
1 tbsp sprite (or similar soda)
1 egg white
preheat oven to 300 degrees. in a bowl combine all the ingredients except for the puff pastry and the egg white. put down one sheet of puff pastry onto a greased pan. pour the filling in the middle and set down the second sheet of puff pastry. brush egg white onto the puff pastry and bake until golden brown.
1 1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
2 packages cream cheese
2 teaspoons lemon juice
1 pint heavy whipping cream
1/3 cup white sugar
1 can cherry pie filling
In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm. In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight.
macaroni and cheese:
1 package elbow macaroni
1/4 cup ricotta cheese
2 tsp olive oil
1/4 cup sharp cheddar cheese
1/4 cup mozzarella
1 egg, lightly beaten
2 tsp sour cream
1 tsp plain yogurt
2 tbsp milk
1/2 cup bread crumbs
2 tbsp smoky flavored cheddar, shredded
1/2 tsp parmesan cheese
1 tsp milk
for the macaroni, pour the noodles into a boiling pot of water and boil until soft and puffy. drain those and set aside. in a large bowl, combine the sour cream, yogurt, milk, and ricotta. blend under thoroughly mixed and smooth. pour into the pasta and mix together. add the rest of the cheese and salt and pepper to taste. pour olive oil into a casserole dish and pour the pasta into the pan. for the topping, mix everything well and sprinkle over the mac 'n cheese. preheat oven to 350 and bake until cheese is bubbly and topping is browned.
1 can sweetened condensed milk
2 squares chopped, unsweetened chocolate or 1/3 cup semisweet choc. chips
1 tsp vanilla
2 cups and 2 tbsp oreo crumbs
1/4 cup m&ms or sprinkles
melt the chocolate, add the vanilla, and stir in the milk slowly over low heat on a stove until thoroughly combined. slowly stir in the crumbs and stir until it forms something like a dough. pat down into an ungreased pan, add toppings and cool in your fridge for one hour before you cut up into squares and enjoy
3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated
heat up a skillet and toast the pine nuts. chop the basil leaves really small and set aside the pine nuts. add some olive oil to the skillet and everything should go in. crush and mince the garlic finely and add that too. cool for a long time-it should become a thick, green mixture. pesto will be good for one week. must be kept refrigerated. for more flavor, add 1/2 tsp lemon juice.
1/4 cup butter milk
1/5 cup milk
1 tsp sour cream
1/3 cup softened butter
1/2 cup mozzarella cheese
2 tblsp ricotta cheese
1/3 cup parmesan cheese
some olive oil
3/4 cup chopped mushrooms
1/5 cup diced onions
salt and pepper (however much you want to add to taste)
heat up a pan on your stove and begin by adding the butter, buttermilk and milk. heat up a little and stir with a wooden spoon. turn down the heat a little bit and add the sour cream, parmesan, ricotta and mozzarella. in a seperate pan, add olive oil, and saute the onions. after ten minutes add the mushrooms and saute those with the onions. turn down the heat on the sauce and continue stirring. the sauce should be a bit thicker now. add the mushrooms, simmer for a little bit and serve immediatley.
2 cups plain flour
3 eggs, room temperature
2 tablespoons olive oil
a pinch of salt
Sift the flour onto a clean work surface, forming a mound. Hollow the center. Break the eggs into the hollow, then add the olive oil and salt. Use a fork to break up the eggs and start gradually whisking, scraping the flour from the edges a little at a time. Keep whisking and then knead by hand until all the flour is incorporated. Knead the dough lightly for 6-8 minutes until glossy. The dough should not be sticky; add more flour if necessary. Aim for a shiny, soft dough. Cover the dough lightly and leave to rest for 30 minutes. either put the dough throw a pasta maker or flatten out with a rolling pin, and alter sides of the dough with a knife until a rectangular shape is formed. take your knife and slit the dough into long peices, pull with your fingers, and chop in half. put into a large pot of boiling water after the pasta has dried, so that the noodles do not stick together.
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated sharp Cheddar
place a pan on the stove and heat the stove up pretty hot. begin by adding the milk and cheddar. stir with a wooden spoon so the mixture does not curdle. add the salt, pepper, and gradually mix in the flour. when everything is well mixed let it simmer before stirring once more, and whisking it all into a bowl. serve immediatley.
1 1/2 cups warm water
1 tbsp sugar
2 tsp salt
1 package (active) dry yeast
4 1/2 cups all-purpose flour
about 2 ounces of unsalted butter
a little veggie oil for the pan
10 cups water
2/3 cup baking soda
1 large egg yolk, beaten into one tablsp water
some coarse pretzel salt for sprinkling
*OPTIONAL* cheese sauce, for dipping the pretzels in
get a large bowl and mix the water, salt and sugar together with a special mixer and sprinkle yeast on top before letting the mixture sit for five minutes or until it starts to foam. add flour and butter and mix until well combined. let it mix in the mixer until the dough begins to pull apart. remove the dough. oil the bowl and put the dough back in. cover with plastic wrap and let it sit for about fifty minutes or until the dough has just about doubled in size. get out two half sheet pans, preheat oven to 450 degrees, and line the pans with wax paper and spray with cooking spray or use the oil and lightly grease. bring the ten cups of water/baking soda combination to a boil and set aside. roll out dough and divide into ten equal peices and roll each out into evenly sized "ropes". twist them into pretzels and boil each in the water mixture one by one, thirty seconds each. slide them onto the pan, cover in egg yolk and sprinkle salt on top, and into the oven for about twelve to fourteen minutes. let the pretzels cool for a few minutes on a cooling rack before eating.
1 egg, lightly beaten
1/2 cup milk
2/3 cup sugar
1 tablespoon oil
2 cups flour
1 tblsp cream of tartar
2 tblsp baking powder
1/3 tsp salt
canola oil for frying
(OPTIONAL-1/2 cup brown sugar, 1/4 cup white sugar, 1/3 cup cinnamon)
combine all the ingredients in any order or sequence and mix well. drop by tablespoonfuls into hot boiling oil and fry until golden brown all around. use a ladel and set down paper towles onto a counter. if you like, take the donuts and drop them into the sugar mix first, or just drop onto the paper towels and take off immediatley then set onto cooling rack. donuts will be extremely hot so it would be best to leave them on the rack for at least fifteen minutes.
1 1/2 cups graham cracker crust
1/3 cup white sugar
6 tablesp melted butter
1/2 tsp ground cinnamon
1/2 tsp applesauce or apple-butter
combine all the wet ingredients together with a spoon and slowly add the crumbs. pan down into a pie dish, and cool in refrigeterator for one hour before use.
1 package powdered sugar
1/2 cup or one stick of butter
3 tablespoons milk
2 teaspoons vanilla
take the butter, milk and vanilla and use a an eggbeater to combine thoroughly. add the powdered sugar slowly and keep mixing until creamy.
1/2 cup shortening
1 1/2 cups sugar
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
preheat oven to 350 degrees. mix all the wet together first then all the dry ingredients and pour into a pan and then bake until a toothpick insert comes out clean or for about thirty minutes. let sit two minutes after you take the cake out of the oven.
1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar
combine the gelatin and cold water, let sit until thick. place gelatin in a double boiler and melt it. add the glucose, glycerin, and shortening. take off the stove and add vanilla when the mixture becomes lukewarm and continue to stir. place 4 cups of the powdered sugar into a huge bowl and pour in the mixture slowly. mix completely then slowly add the rest of the sugar and knead until stickiness is gone. if fondant is too soft add powdered sugar and if too stiff you add a little extra water.
2/3 cup butter, softened
1/4 cup and 3 tablespoons white sugar
1/4 teaspoon almond extract
1-1/3 cups all-purpose flour
1/3 cup seedless raspberry jam
1/3 cup confectioners' sugar
1/2 teaspoon almond extract
3/4 teaspoon milk
preheat oven to 350 degrees and cream together the butter, sugar, vanilla, and slowly add in flour. mix well and drop by spoonfuls onto greased baking sheet then take the bottom half of spoon and press gently into each cookie. fill the cavity of each cookie with the jam, then slide into oven and bake until edges are golde brown. let cool for one more minute. then, take a double boiler pan and combine the glaze together in that until liquid. drizzle onto cookies.
1 cp All Purpose flour
1/2 cp white sugar
1/4 cp brown sugar
1/2 cp butter
3/4 tsp salt
1 tsp vanilla
1/ 2 tsp baking powder
1 cp choco chips; 1/4 cup walnuts
cream butter, sugars together; add egg & vanilla and mix in; put flour;salt;baking powder on wax paper and stir with a fork then add all at once to creamed mixture; add in choco chips & walnuts drop by teaspoon full on ungreased baking sheet bake in 350 oven for 8-12 min and remove from cookie sheet and enjoy. Makes about 2 1/2 doz. approx.
1 cup chopped, toasted almonds
1 tsp baking powder
1/8 tsp salt
2 cups all-purpose flour
3/4 cup white sugar
3 large eggs
1 tsp vanilla
1/2 tsp almond extract
preheat oven to 350 degress then reduce to 300 before sliding the biscotti in. mix the ingredients together seperately-wet seperate dry seperate then pour the wet into the dry, mix and knead on a floured surface. roll out into a wide log and bake for about 30 minutes. transfer to a cutting board and slice off even portions of biscotti. slide back in to bake for 10 mins on each side. cool before eating.
2 cups all-purpose flour
1/4 cup granulated white sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp almond extract
3/4 tsp vanilla extract
1 stick or 1/2 cup unsalted, softened butter
2/3 cup to 3/4 cup buttermilk
1/2 cup milk chocolate chips, plus 1 cup milk chocolate chips, melted
begin by creaming all the wet ingredients together except for the melted chocolate. add the dry together in a seperate bowl, and add the unmelted chips. mix the wet ingredients into the dry and begin to knead once everything is combined. knead on a floured surface once more and roll out into a "snake" and cut off chunks about 1 inch to 1 and a half inches thick. preheat oven to 400 degress farenheit. bake until golden brown or when toothpick insert comes out clean. cool on cooling rack for 10 minutes. lastly, dip one edge per scone into the melted chocolate and let sit until the chocolate cools. enjoy when done.
Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.
In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.
Preheat the oven to 450 degrees F.
Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
Remove the chicken from the refrigerator and let it come to room temperature while you prepare the other ingredients.
Combine the seasoning mix ingredients in a small bowl. Combine 1 tablespoon of the mix with the flour in a plastic or paper bag and set aside.
Sprinkle the remaining seasoning mix evenly over the chicken and rub it in well. Dredge the chicken in the seasoned flour, and reserve the leftover flour.
Heat ½ inch of oil in a large skillet (I find this dish tastes significantly better if you don't use a nonstick skillet) to 350°, about 4 minutes. Fry the chicken in batches, large pieces and skin sides down first, just until light brown and crispy, about 8 minutes per batch. Lower the heat if the drippings in the pan start to brown, because you'll use the drippings in the cream sauce, and want them to remain light in color and taste so they won't dominate the cheese, peppers and cream. Drain the chicken on paper towels.
Carefully pour the hot oil into a heat-proof glass measuring cup, leaving as much sediment as possible in the skillet, and return ½ cup of the hot oil to the skillet. Add 2 cups of the bell peppers, the onions, and 2/3 cup of the chiles. Turn the heat to high and stir well to mix the vegetables with the sediment. Cook until the onions start to brown, stirring occasionally, about 6 to 8 minutes. Add the bay leaves, salt, and garlic. Stir well, then sprinkle 3 tablespoons of the reserved seasoned flour on the vegetable mixture and stir thoroughly again. Stir in the jalapeño peppers and cook, stirring occasionally, for 2 minutes. Lower the heat if the vegetables stick excessively. Stir in 1 cup of the stock and scrape the pan bottom well. Stir in 2 cups more stock and stir again. Remove from the heat.
Place the chicken in a 5½-quart pot or large Dutch oven. Add the vegetable mixture and the remaining stock and stir well. Bring to a boil over high heat, reduce the heat to low and simmer, stirring occasionally and being careful not to let the mixture scorch, for 25 minutes. Add the remaining 2/3 cup bell peppers, 1/3 cup chiles, the cream, and the sour cream. Bring to a boil over medium heat, stirring fairly constantly. Stir in the cheeses and cook, stirring constantly, just until the cheese melts. Serve immediately over rice or pasta.
Note: If you cannot find fresh Anaheim or poblano chile peppers, you can use canned chile pepper strips, either hot or mild, according to your taste.
I f you cant find Poultry magic seasoning you can use either a combination seasoning salt garlic powder and poultry seasoning. or a seasoning like Tony Chacheres and garlic powder. Enjoy!!!
2 cups all-purpose flour
1 cup powdered sugar
pinch of salt
1 cup (2 sticks) butter at room temperature
dash of lemon zest
2 cups granulated sugar
6 Tbs. all-purpose flour
6 Tbs. fresh lemon juice
Preheat the oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch pan. Make the crust: combine the flour, powdered sugar, salt and lemon zest in a large bowl. Cut in the butter to make a crumbly mixture. (I use a food precessor) Press the mixture into the prepared pan. If needed dip fingers in powdered sugar to keep dough from sticking. Bake for 20 minutes. Meanwhile, make the filling: Mix the eggs, sugar, flour and lemon juice. Pour this over the baked crust and let bake 25 minutes longer. Sprinkle with powdered sugar when bars are done.
1 Trim the excess fat from the roast. Put the meat in a large casserole or crock pot with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
2 Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear meat into large shreds. Roast meat for 15 to 20 minutes until parts are brown and crispy.
3. While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
4 Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.
Serve with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterey jack cheese, sour cream (or crema fresca), and seasoned cabbage slaw.
5 cups quick cooking oatmeal
1 cup non-fat dry mil
1 cup sesame seeds
1 1/2-2 cups dried fruit, chopped
1 cup flaked coconut
1/2 cup chopped walnuts or pecans
3/4 cup slivered almonds
1 cup vegetable or peanut oil
1 cup honey
For dried fruit, we like a combination of dry apricots, sliced dehydrated bananas, Craisins, raisins, chopped dates, etc. Use what you like best.
Combine all ingredients in a very large bowl and mix well. Warm the oil slightly and mix with the honey. Stir over the granola all at once and mix well using a large wooden spoon.
Spread on oiled cookie sheets or roasting pans and bake (in about 3 batches) at 300F for 20 minutes, turning over in pan halfway through the cooking time. Bake until granola is a nice toasty brown.
Allow to cool thoroughly before storing in airtight containers.
Note: We sometimes add a teaspoon of pure almond extract or ground cinnamon to the oil/honey as a variation.
Actually I make mine with a bunch of this and a bunch of that, it's all good! :-)
1/2 cup enchilada sauce
1 can bush's baked beans
1 tablespoon worcestershire sauce
1/2 cup cooked plain ground beef
1 tsp e.v.o.o(olive oil)
2 potatos, cut up and washed, soaked in saltwater
1/3 cup sharp cheddar cheese
cook the sauces, beans and the beef all together. put the potatos in the oven and toss them in the evoo first. top the fries with cheddar cheese and bake at 350 degress until crispy and golden brown. serve with the chili on top.
6 jalapeno peppers.
4 ounces cream cheese softened.
2 tablespoons cheddar cheese.
6 bacon strips halved widthwise.
1/4 cup packed brown sugar.
2 tablespoons chili seasoning.
Directions; Cut jalapenos in half lengthwise and remove seeds; set aside.
In a small bowl mix cheeses. Spoon mixture into pepper halves. Wrap a half strip of bacon around each pepper half.
Combine brown sugar and chili seasoning; Coat peppers with sugar mixture.
Place in baking pan. Bake at 350' for 25-30 minutes or until bacon looks firm.
These are a big hit at any party or gathering!
Note: When cutting hot peppers, disposable gloves are recommended.Avoid touching your face.
1/4 ounce package yeast
1/2 cup warm water
1/2 cup boiling hot milk
1/3 cup butter
1/4 cup sugar
1 tsp salt
4 cups all-purpose flour
1/2 cup melted butter
3/4 cup sugar
5 tablespoons applesauce
2 tablespoons cinnamon
1 tablespoon ginger ale
1/4 tsp grapeseed oil
4 tablespoons butter
2 cups powdered sugar
1 tsp vanilla
3-6 tbsp hot water
2 tablespoons ginger ale
mix everything under "dough" together and let it sit until the dough rises. while that is rising, mix the filling together and have the glaze ready just by combing the ingredients in seperate bowls with egg beaters and whisks. when the dough rises, flatten out and spread filling over it. next, cut up the dough into thin strips and roll them individually. bake (preheat) at 350 until toothpick insert comes out clean. pour the 2 tablesp ginger ale evenly onto all the rolls, then add the glaze and eat up!
1/2 cup milk
1/4 cup plain yogurt
1/2 tablespoon cup sour cream
1/2 cup cauliflower
1/5 cup parmesan cheese, grated
1 tsp pepper
1/2 tablesp heavy cream
whip everything together with a whisk over med-low heat until done but do NOT add the cauliflower. cook the cauliflower in a boiling pot of water until done, and put in blender and puree the cauliflower. add to the mixture.
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tsp lemon juice
*animal cookie cutters*
add everything but the 2 icings and the sprinkles together in any order and mix well, then knead the dough and refrigerate for three hours. after 3 hours, roll out the cookie dough and cut at 1/2 inch thick. bake at (preheated) 350 degrees until slightly gold at the top. cool cookies for 5 minutes. get two large bowls. in one, the pink icing goes and white in the other. add 1/6 cup water to each bowl and mix thoroughly. also add 1/2 tsp sour cream to each bowl. dip the circus animals in the icings then into the sprinkles. next, set the cookies onto a cooling rack to dry.
1 1/4 cups margarine, melted
1 1/2 teaspoons vanilla
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
3 tablespoons ginger ale
1 1/2 tablespoons apple sauce
1/2 teaspoon sour cream
1/2 tsp salt
1 1/2 tsp ground cinnamon
3 cups grated carrots
(optional)---> 1/2 cups chopped pecans
1/2 cup and 2 tablespoons softened butter
8 ounces softened cream cheese
4 cups powdered sugar
1 teaspoon vanilla extract
1 1/2 tsp sour cream
for the cake, preheat oven to 350 degrees. cream the butter, sugar and eggs together then gradually add the rest of the ingredients however you like (flour last). for the frosting, begin by mixing the wet together then very slowly adding the confectioner's powdered sugar. mix some more then spread on top of cooled cake. optional add chopped pecans on top of the frosted cake.
1/3 cup unsweetened cocoa powder
2 tablespoons butter
1/2 cup sifted wheat flour
1/2 cup sifted almond flour
1/4 teaspoon salt
2 tablespoons coke
3/4 cup brown sugar
2 teaspoons white sugar
1/4 cup margarine
1/5 cup canola
1 tsp. vanilla extract
mix the dry ingredients together, except for the almond flour. in a bowl, cream the wet ingredients together. preheat oven to 350 degrees. pour the wet ingredients into the dry ingredients and add the almond flour then mix well. pour into greased pan and bake until toothpick insert comes out clean.
2 (3 ounce) pkgs. chicken flavor ramen noodles crushed
2 or 3 chicken breasts, cooked and shredded or chopped.
1 cup slivered almonds.
2 tsp. sesame seeds.
1/2 cup butter melted.
1 head napa cabbage chopped.
1 bunch of green onions chopped.
3/4 cup canola oil or vegetable oil.
1/4 cup cider vinegar or (Nakano) brand rice vinegar.
1/2 cup white sugar.
2 tablespoons soy sauce
Directions: 1. In a skillet brown almonds, sesame seeds and ramen
noodles in butter until golden brown, remove from heat.
2. In small sauce pan bring vinegar, sugar and canola oil to a boil
for 1 minute, cool, add soy sauce. 3. In a large bowl combine all ingredients, toss and serve.