Friday, December 19, 2014
Thursday, December 4, 2014
1 lb ground beef
1 egg (beaten)
1/4 C cracker crumbs (approx 8 Saltines)
6 oz tomato sauce
1/4 tsp salt
1/8 tsp pepper
1/8 tsp dry mustard
dash garlic salt
1/8 tsp celery salt
1/2 tsp Worcestershire sauce
1 tsp dried minced onion
1/2 tsp onion powder
Using hands, mix all ingredients well and shape into loaf. Cover with ketchup or barbecue sauce and sprinkle with brown sugar before baking. Bake uncovered at 350 degrees for 1 hour.
Friday, November 21, 2014
Wednesday, November 19, 2014
1 1/2 Cups uncooked penne pasta
3/4 pound lean ground beef
2 T finely chopped onion
1 can (14.5 oz) diced tomatoes
1-2 T pickle relish
1-2 T prepared mustard
3 T ketchup
2-3 T barbeque sauce
1 tsp Monteral Steak seasoning
1/4 tsp seasoned salt
3/4 c shredded cheddar cheese
Tuesday, November 18, 2014
Wednesday, November 12, 2014
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 cup granulated sugar
2 tablespoons cornstarch
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter
2. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
3. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
4. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
5. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.
Saturday, November 8, 2014
2 cups Bisquick mix
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
Heat griddle or skillet over medium high heat or electric griddle to 375 degree; grease with cooking spray, vegetable oil or shortening.
Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200 degree oven up to 10 minutes.
Tuesday, October 21, 2014
Cinnamon Rolls with Cream Cheese Icing
from Chefs Catalog
For the Dough:
1 (1/4 ounce)
package dry yeast
For the Filling:
packed brown sugar
For the Icing:
cream cheese, softened
Roll the dough into a rectangle on a lightly floured surface, until it is approx. 21-inch x 16-inch, and approximately 1/4-inch thick.
Preheat oven to 400 F. Butter baking dish on all sides and set aside.
Combine the softened butter, brown sugar and cinnamon in a bowl until smooth. Spread mixture evenly over surface of dough.
Starting at the long edge, firmly roll the dough into log pinching the seam and ends closed. Using a string or sharp knife, cut the dough into 12 to 15 slices, and place closely together in a greased 9-inch x 13-inch baking dish or jumbo sweet roll pan. Cover and set aside in a warm place about 45 minutes, until rolls have about doubled in size. Bake for 15 to 25 minutes or until light golden brown.
While the rolls are baking, combine cream cheese, 1/4-cup of butter, confectioner's sugar, vanilla, and salt in a mixing bowl, and beat until fluffy. Spread evenly across hot rolls, directly out of the oven
Sunday, October 5, 2014
- Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
- Stir in coconut milk and broth. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
- Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.
- Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
- Ladle the soup into individual bowls and garnish with plenty of minced cilantro, pickled jalapeños, corn kernels, and coconut flakes.
- 1 pound Jimmy Dean Sage Sausage
- 8 oz. crimini or button mushrooms, sliced
- 3 garlic cloves, minced
- 5-6 cups chicken broth
- 1 (15oz.) can pumpkin
- 1 (8 oz.) package cream cheese (regular or reduced fat), cubed
- 1 cup shredded Swiss cheese
- Dash ground nutmeg
- Salt & Pepper to taste
- 1 lb. pasta
- Fresh chives or sage for garnish (optional)
- Add sausage, mushrooms, and garlic to a large pot over medium-high heat. Crumble sausage with fork, and cook everything, stirring frequently about 4-6 minutes or until mushrooms are soft and sausage is no longer pink. Drain off excess fat.
- Add chicken broth and pumpkin to pan and stir to combine. Mix in cubes of cream cheese and Swiss cheese and stir to combine until cheese has all melted and mixture is smooth. Might appear chunky for a little while, but keep stirring and it will come together. Add nutmeg, salt, and pepper. Lower heat to keep sauce warm.
- Garnish soup with chives or sage if desired.
|From the snappygourment|
Monday, September 22, 2014
2 large chicken breasts, cooked and cubed
1/2 bell pepper sliced in rings
1/2 sweet onion sliced in rings
1 can cream of chicken soup
1 14.5 oz can diced tomatoes
Layer chicken, green pepper and onion in 8 inch square baking dish. Mix sauce then pour over chicken and veggies. Top with grated cheese and bake uncovered at 350 for 30 minutes. Serve over rice.
Sunday, September 21, 2014
- 3 tablespoons melted butter
- 2 cups all-purpose flour, plus more for dusting the surface
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 1/2 cups heavy cream
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.
- Turn the dough onto a floured surface, mound it into a ball and, using your hands, gently press it to a thickness of about 3/4 inch. It does not need to be completely smooth across the top. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper or a silpat liner. Brush the tops with the butter. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze* for future use.
Thursday, September 18, 2014
Tuesday, September 16, 2014
Sunday, September 14, 2014
Friday, September 12, 2014
2-5 pound boneless Chuck Roast
1 C water
1//3 C burgandy or red wine
1 package onion soup mix
Montreal Steak Seasoning
In a large dutch oven, brown roast on all sides, then add remaining ingredients, cover and cook at 300 degrees for 3 hours. During the last hour of cooking, add vegetables. For gravy, remove roast and vegetables. Scrap up brown bits. Mix flour with cold water and add to pan along with beef broth and cream. Cook to desired consistency.
Monday, September 1, 2014
Optional Crumb Topping
2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts (or oatmeal, which is what I use) and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking
Tuesday, August 5, 2014
3 cups water
1 1/2 cups orange juice
1/4 cups orange juice
3 bananas, pureed in blender (use some of juice to blend)
1 - 46 oz can pineapple juice
2 - 2 liter bottles of Sprite
Combine sugar and water. Boil until syrupy. Remove from heat and add remaining ingredients, EXCEPT Sprite. Cool. Pour into 2 gallon freezer bags. Freeze until firm.
To serve: Remove from freezer 1/2 to 1 hour before serving. Use one bag of frozen punch per 2 liter bottle of Sprite. Stir to mix until slushy.
Monday, June 16, 2014
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste(optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste
- In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
- Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.
36 ½-oz. Italian Style Meatballs
1 10-oz. can tomato soup
1 26-oz. pasta sauce, any flavor
1/3 cup mozzarella cheese, grated
1/3 cup Parmesan cheese, grated
1/2 cup Light cream or half and half
1/4 cup Bread crumbs
1/8 cup Olive oil
Preheat oven to 350 degrees F. Use the oil to coat the sides of a 4-quart casserole dish. Combine the tomato soup and pasta sauce with the cream, mix well, then add the meatballs. Pour the meatball mixture into the casserole dish, top with the cheeses and breadcrumbs and bake uncovered for 25 minutes. Let stand for 5 minutes before serving. Serve over cooked noodles.
Monday, May 5, 2014
|1⁄2||cup chopped fresh cilantro|
|1⁄2||cup each canola oil and fresh lime juice|
|4||Tbsp. chipotle sauce|
|2||Tbsp. minced fresh garlic|
|2||Tbsp. distilled white vinegar|
|11⁄2||tsp. kosher salt|
|1||tsp. each ground cumin and black pepper|
|1||top sirloin, trimmed (1½ lb.)|
|2||Tbsp. canola oil|
|2||red bell peppers, sliced|
|1||sweet onion, sliced|
|6||burrito-size flour tortillas (10-inch)|
|2||cups chopped romaine lettuce|
|2||avocados, peeled, pitted, and sliced|
|6||Tbsp. purchased pico de gaillo|
|2||Tbsp. chopped fresh cilantro|
Combine ½ cup cilantro, ½ cup oil, lime juice, chipotle sauce, garlic, vinegar, salt, cumin, and black pepper in a large bowl.
Add steak to marinade; toss to coat. Cover bowl with plastic wrap; chill 4–12 hours, flipping steak occasionally.
Heat 2 Tbsp. oil in a large cast-iron skillet over high until it shimmers. Remove steak (reserving ¼ cup marinade) and season with salt and black pepper; cook 5–7 minutes per side for medium-rare. Transfer steak to a cutting board; tent with foil and let rest 10 minutes. Slice steak against the grain.
Sauté bell peppers and onion in drippings in skillet with reserved marinade over medium-high heat until crisp-tender, 3–5 minutes.
Warm tortillas in a large nonstick skillet over low heat.
Divide steak, bell pepper-onion mixture, romaine, avocado, pico de callo, and 2 Tbsp. cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.
Tuesday, April 22, 2014
- 2 packages (12 ounces each) sausage links
- 9 large eggs
- 3 cups milk
- 1-1/2 teaspoons ground mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (30 ounces) Country Style Hash Browns
- 2 cups (8 ounces each) shredded 4-cheese Mexican cheese
- 1/2 cup sweet red pepper, diced
- 1/3 cup green onions , thinly sliced
- 2 cups salsa or picante sauce (optional)
- Place sausage on a 15-inch x 10-inch x 1-inch baking pan.
- Bake at 375˚F for 15 to 20 minutes or until sausage is no longer pink and an internal temperature of 165˚F is reached, turning once; drain and slice into 1/4-inch coins.
- In a large bowl, combine the eggs, milk, mustard, salt and pepper.
- Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
- Pour into a greased 13-inch x 9-inch x 2-inch baking dish.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Bake, uncovered, at 350˚F for 65 to 70 minutes or until set and golden brown and an internal temperature of 165˚F is reached.
- Let stand 10 minutes before serving.
- Serve with salsa or picante sauce if desired.
Sunday, April 6, 2014
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract
Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.
Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.
Monday, March 17, 2014
2 cups finely crushed *crunchy* gingersnap cookies (or graham crackers)
3 Tablespoons salted butter, melted
4 ounces cream cheese, softened to room temperature
4 large egg yolks
14-ounce can of sweetened condensed milk (not fat free)
1/2 cup key lime juice or 1/4 cup lemon juice & 1/4 cup lime juice
2 teaspoons lime zest (about 1 lime)
1.Preheat the oven to 350F degrees. Lightly spray 9x9 pan with nonstick spray.
2.Crust: Pulverize the crunchy gingersnap cookies into a fine crumb with a food processor. Pour into a medium sized bowl and mix with the melted butter.
3. Press crust firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes as you make the filling.
4. Filling: In a large bowl using a handheld mixer, beat the cream cheese on high speed until smooth.
5. Beat in the egg yolks, scraping down the sides as needed.
6. Beat in the sweetened condensed milk, lime juice, and lime zest until combined.
7. Pour into the warm crust. Bake for 15-18 minutes, or until the edges of the bars begin to brown.
8. Allow the bars to cool at room temperature in the pan on a wire rack. Once cooled, place the the refrigerator to chill completely, at least 2 hours.
Sunday, March 9, 2014
INGREDEINTSFOR THE CRUST:
1 ½ cups flour
¼ cup plus 1 tbsp. dutch-process unsweetened cocoa powder
¼ tsp. kosher salt
10 tbsp. unsalted butter, cubed and softened
½ cup plus 2 tbsp. confectioners' sugar
2 egg yolks, preferably at room temperature
½ tsp. vanilla extract
FOR THE CARAMEL:
1 ½ cups sugar
3 tbsp. light corn syrup
¼ tsp. kosher salt
6 tbsp. water
6 tbsp. unsalted butter
6 tbsp. heavy cream
1 tbsp. crème fraiche
FOR THE GANACHE:
½ cup heavy cream
4 oz. bittersweet chocolate, finely chopped
Gray sea salt for garnish
INSTRUCTIONS1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream the butter and sugar in a large bowl until mixture is pale and fluffy; mix in yolks and vanilla. Mix in dry ingredients. Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.
2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.
3. Make the ganache: Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, 4–5 hours. Sprinkle tart with sea salt, slice, and serve chilled.