wisconsin cauliflower soup

Wisconsin Cauliflower Soup
Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to s

Cashew Sweet and Sour Pork

2 Tbsp. cornstarch, divided

1 Tbsp. cooking sherry or apple juice

1 lb. pork tenderloin or boneless pork chops, thinly sliced

1/3 c. water

¼ c. sugar

¼ c. cider vinegar

3 Tbsp. soy sauce

3 Tbsp. ketchup

1 Tbsp. oil

1/3 c. chopped cashews (or exactly one of those little .99 bags of Fritos cashews at the front of the grocery store)

¼ c. green onions

2 tsp. minced or grated fresh ginger

2 tsp. fresh garlic, minced or pressed

6-8 oz. snow peas, trimmed

1 8-oz. can pineapple chunks, drained



Now…to get your pork super thin, you’ll need to partially freeze it. When it’s semi-frozen (or mostly-frozen), you can either cut it very thinly with a sharp knife or pop it into your food processor fitted with the slicing blade. It’s like magic.



When I say trim your snow peas, I mean get the icky hard parts off. Little baby snow peas are very tender and don’t need to be trimmed, but you’ll probably have some bigger ones in there. Just snap the corners off and then tug a little to get the tough string that goes along the side of the snow pea. It’s like a vegetarian version of a fish-gutting. Without the guts. Okay, it’s not really like that at all.
Begin cooking your rice.



Combine 1 tablespoon cornstarch, sherry, and pork. Toss well.

Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.
Now collect everything that’s going into the stir fry next to the stove so you can access it easily.


Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic.


Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan


bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.

pizza sauce, and garlic bread seasoning

1 6-oz. can tomato paste

6 oz. water (just use the empty tomato paste can)

3 Tbsp. garlic bread seasoning*

1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)

3/4 tsp. onion powder

1/4 tsp. red pepper flakes (optional)



Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.









*Garlic Bread Seasoning:



combine the following ingredients



1/2 c. powdered Parmesan cheese



2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Breadsticks & Pizza Dough

Recipe from OurBestBites.com



1 1/2 c. warm (105-115 degrees) water

1 Tbsp. sugar

1 Tbsp. yeast

1/2 tsp. salt

3-4 1/2 c. flour





In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.



Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.



Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.



Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.



Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!



Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.

Stuffed Pizza Bites

Recipe from OurBestBites



1 roll refrigerated pizza dough* (or make your own)

marinara/pizza sauce (or make your own)
2T grated Parmesan cheese

1 T olive oil or melted butter

1/2 t garlic powder

1 t dried Italian seasoning

mozzerella cheese, diced or grated

Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.



*You can use regular pizza dough, or thin crust.



Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.



Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)



Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.



When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).



Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)



Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.



Serve warm with warmed marinara sauce on the side for dipping.

Quick and Easy BBQ sauce

1 1/2 c. ketchup

1/4 c. Worcestershire sauce

1 c. light brown sugar

1/2 c. red wine vinegar

2 1/2 Tbsp. dry mustard

2 tsp. smoked paprika

2 tsp. hot sauce (like Tabasco or Cholula)

2 tsp. Kosher salt

1 1/2 tsp. coarse freshly-ground black pepper

1/2 c. water

Combine ingredients in a medium bowl and use as a marinade or to baste meat while grilling.

Orange Thai Beef Skewers

recipe from OurBestBites.com



1 orange

1/4 C soy sauce

1/4 C seasoned rice wine vinegar

1 T honey

1T sesame oil

1 t ground ginger

1 t coriander

4 cloves garlic

2-4 t Sriracha chili sauce*



1 1/2 lb flank steak



*Sriracha is a really great hot chili sauce that can easily be found in most grocery stores in the Asian foods section. It has a rooster on the bottle- you can't miss it! It's also used in one of my most favorite meals ever- Kate's Thai Peanut Noodles. If you have to substitute, you could easily add cayenne pepper, red pepper flakes, or plain ol' hot sauce to the marinade.



Grab a bowl for your marinade. Zest your orange and add all of the zest to the bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine. To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. I've found that once these are marinaded and cooked, the spice mellows quite a bit. I add 2t Sriracha and it's mild enough that my toddler gobbles them up. It's not even really spicey, just flavorful. So if you like heat, I'd do more like 3-4 teaspoons of Sriracha. Whisk the marinade so everything is combined.



Take the flank steak and slice it across the grain into about 1/4" slices.



When you're ready to get cookin' preheat your grill. Then take your skewers (pre-soaked if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching.Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don't over do it! They should only take about 3-4 minutes on each side. Flip half way through.



Now these don't only cook fast, they cool fast. So get the rest of your meal all ready, set the table, gather the kids, etc. Grill these up at the last minute so you can serve them hot off the grill, literally.



I usually make this with scallion rice. I cook 1C dry rice in 2C water and when it's done I hit it with a couple pats of butter, a big handful of sliced green onions and a splash of lime juice. With lots of kosher salt and fresh ground pepper.

Strawberry Spinach Salad & Lemon poppyseed vinegrette

Recipe from Our Best Bites and Stephanie Jones



1 10-oz. bag fresh baby spinach

1/2-1 small red onion, thinly sliced

1 medium cucumber, seeded and sliced (you can peel it first if you want)

1 pint strawberries, sliced

1 c. sliced almonds, toasted

1 recipe Lemon Poppy Seed Vinaigrette-- see below

1/2 lb. grilled chicken breasts, sliced or diced (optional)



Toss ingredients together and serve immediately. You can also arrange the ingredients on individual plates for serving.



Lemon Poppy Seed Vinaigrette

Recipe by Our Best Bites, inspired by Kate’s sister-in-law Stephanie



2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)

1/4 c. rice wine vinegar

1/4 c. canola oil

3/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 c. sugar

2 tsp. poppy seeds

1 tsp. grated onion

1 clove finely pressed garlic



Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons. Grate 1 tsp. onion. Place in a small container with a lid. Add the remaining ingredients and shake vigorously. If possible, refrigerate at least an hour before serving. Shake well before serving.

homestyle slowcooker ribs

Ingredients:


2 1/2 to 3 lb. country style pork ribs, boneless

1 tbsp. oil

1 large onion, quartered & sliced 1/4- to 1/2-inch thick

.

Sauce:

1/3 cup low sodium soy sauce

1/2 cup tomato ketchup

1 tbsp. prepared mustard

3 tbsp. brown sugar

2 cloves garlic, minced

Dash black pepper

2 tbsp. apple cider vinegar

1 teaspoon celery seed

Preparation:

Trim excess fat from ribs. In a large skillet, brown ribs in oil; transfer to the slow cooker. Place onion slices over the pork ribs. Combine all remaining ingredients; pour over ribs and onions. Cover and cook on low for 8 to 10 hours.

Serves 6.

home made Kettle Corn (and other homemade popcorn recipes)

Ingredients

1/4 cup canola, grapeseed or peanut oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
salt

Directions

Method

1 Heat the oil in a 3-quart saucepan on medium high heat.


2 Put 3 or 4 popcorn kernels into the oil and cover the pan.

3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.


Other flavors of popcorn (including spanish smoked paprika, cayenne powder, chili pepper, curry powder, cumin, grated parmesan cheese)


Cook time: 10 minutes

3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
1/3 cup of high quality popcorn kernels
1 3-quart covered saucepan
2 Tbsp or more (to taste) of butter
Salt to taste

(Follow directions above #1-4)

#5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.





















6 Salt to taste.





















Additional tips: From the comments section





















a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.

Nonalcoholic Substitutes for Wines, Spirits and Liqueurs

(from the internet...)

We have compiled a list of nonalcoholic substitutes for recipes that call for various wines, spirits and liqueurs. Do remember substitutes won't necessarily mimic the flavor of the original ingredient. The intention is to add some acidity and contrast as well as intensify flavors.


A General Note About Ingredient Substitutions

Substituting ingredients takes a lot of trial and error practice. If this is for your day-to-day cooking have fun experimenting. If you are cooking for guests and special occasions then you may be better served by making an extra trip to the store to get the proper ingredient. If using alcohol in cooking is simply not an option then experiment with these nonalcoholic suggestions.



For more ingredient substitutions, browse our Cooking Dictionary of Ingredients Substitutions and Equivalents - Our cooking dictionary includes over 1800 cooking ingredients and culinary terms. Terms include a description, a picture, ingredient substitutions and equivalents as well as *nutritional facts. When possible we include links to recipes and "where to buy" and more information. *Nutritional data not available for every item.



Click the ingredient name for more information including recipe suggestions.




Alcohol Ingredient Substitute - General Substitute - Measured

Amaretto

Non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.



For:

2 tablespoons amaretto or other almond-flavored liqueur, substitute: 1/4 to 1/2 teaspoon almond extract

Applejack or apple brandy

Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.

Apricot brandy

Syrup from canned apricots in heavy syrup; or apricot preserves.

Beer or Ale

Chicken broth, white grape juice, or ginger ale

Bourbon

Non-alcoholic vanilla extract.

Champagne and other sparkling wines:



Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.

For 2 tablespoons bourbon, substitute the following:

1 to 2 teaspoons vanilla extract

Brandy

.Raspberry extract, brandy extract • 2 tablespoons brandy, substitute the following:

1/2 to 1 teaspoon brandy extract OR 2 tablespoons

water, white grape juice or apple juice

Champagne Ginger Ale or Soda water and Champagne extract

Cherry liqueur or brandy (Kirschwasser)



Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves. (Not suitable for fondue)

Cognac

Juice from peaches, apricots or pears.

Coffee liqueur or brandy






Cointreau

Orange juice, or frozen orange juice concentrate.

Creme de Cacao

Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.

Creme de Cassis

Black currant Italian soda syrup; or black currant jam.

Creme de Menthe

Mint Italian soda syrup; or non-alcoholic mint extract.

or Spearmint extract or oil of spearmint diluted with a

little water or grapefruit juice.

Gewurztraminer White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.

Kahlua

Chocolate extract, 1 teaspoon per 2 tablespoon of Kahlua. Or 1 teaspoon instant express powder per 2 tablespoon of Kahlua

Kirsch (Cherry)

Syrup or juice from black cherries, raspberries, boysenberries,

currants, grapes or cherry cider.

Licorice or anise flavored liqueur

Anise Italian soda syrup; or fennel.

Mirin

White grape juice mixed with lemon juice or zest.

Muscat

White grape juice mixed with water and powdered sugar

Orange liqueur (Grand Marnier) or brandy

Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade. • for 2 tablespoons Grand Marnier or other orange-

flavored liqueur, substitute the following: 2 tablespoons

orange juice and 1/2 teaspoon orange extract or 2

tablespoons unsweetened orange juice concentrate.

Peach brandy

. Syrup from canned peaches in heavy syrup; or peach preserves

Peppermint Schnapps

Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves

Port

Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice

Riesling

White grape juice mixed with water and a pinch of powdered sugar.

Rum

Non-alcoholic vanilla or rum extract. OR Pineapple juice or syrup flavored with almond extract.



• for 2 tbsp rum , substitute the following:

1/2 to 1 teaspoon rum extract OR 2 tablespoons

water, white grape juice or apple juice.

Sherry



Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup. • 2 tablespoons sherry, substitute the following:

1 to 2 teaspoons vanilla extract or 2 tablespoons

orange or pineapple juice.

To substitute sherry in a marinade: for 1/2 cup sherry use 1/4 cup vinegar + 1 tablespoon sugar + 1/4 water OR

1 tablespoon vinegar, plus chicken stock or water to make 1/2 cup.

Vermouth

Apple cider; or apple juice mixed with lemon juice and water.

Vodka

Water; apple cider or white grape juice mixed with lime juice.

Wine Substitutions



Wine, General Tips

(From Cook's Illustrated, 2005)

If alcohol is not an issue then Vermouth makes a good substitute for white wine in a recipe as long as the recipe does not call for more than a 1/2 cup or so.



Nonalcoholic Substitutions

For soups and pan sauces use extra broth and add red or white wine vinegar or lemon juice right before serving using the following ratios:

To replace 1/2 cup wine use:

1/2 cup broth + 1 teaspoon wine vinegar

1/2 cup broth + 1 teaspoon lemon juice



Wine, Red













Credits

First Coast News

Vegie Life Magazine

Diet and Eat

Note: add water, white grape juice, apple juice, or

broth, if necessary, to get the specified amount of

liquid called for in the recipe.

or

Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.

• 1/4 cup or more red wine, substitute the following:

equal measure of red grape juice, cranberry juice,

apple cider, chicken broth, clam juice, flavored

vinegar, or nonalcoholic wine. If you use nonalcoholic

wine, add a tablespoon of vinegar to cut the sweetness

Wine, White





White grape juice; apple cider; apple juice; vegetable stock; or water, ver jus • 1/4 cup or more white wine, substitute the following:

equal measure of white grape juice, chicken broth,

vegetable broth, clam juice or nonalcoholic wine.

If you use a nonalcoholic wine, add a tablespoon

of vinegar to cut the sweetness.

Wine, White, Dry

Water, chicken broth, bullion or consommé, ginger

ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms.

Wine, Heavy

For 1/4 cup or more port, sweet sherry, rum, brandy,

liqueur, substitute the following: equal measure

of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract.

General Marinade Substitutes

Substitute for 1 cup of alcohol with:



1 cup of citrus juice, lemonade, pineapple or orange juice.

1/2 cup of fresh lemon juice or orange juice.

1 cup of tomato juice diluted by 1/4 with water or vinegar.

1/2 cup of light soy sauce and 1/2 cup of citrus juice.

1/2 cup of light soy sauce and 2 tablespoons of peanut oil.

1 cup of teriyaki sauce

1/3 cup of balsamic vinegar

Easy homemade granola bars

Ingredients:

4 1/2 cups rolled oats

1 cup all-purpose flour (I used whole wheat flour that I ground)

1 teaspoon baking soda

1 teaspoon vanilla extract

2/3 cup butter, softened — Better believe I substituted this with Applesauce

1/2 cup honey

1/3 cup packed brown sugar

2 cups miniature semisweet chocolate chips (sub for whatever you want--nuts, raisins, etc)



Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.

2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.

3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.


I love making these and them putting them individually cut in a Tupperware for a quick snack option. You don’t have to substitute the butter with applesauce, I just always like to try it whenever I can…;)

Quick Guide to Common Herbs and their culinary uses

Using Herbs in Recipes


Quick guide to some common potherbs and their culinary uses and the foods, dishes, and vegetables they enhance.



Basil

(Ocimum basilicum)

Tomatoes, soups, salads, pizza, salad dressings, chicken dishes, egg dishes, salmon, tuna, spaghetti, meatloaf, dips, herb sandwiches, green beans, wax beans, cauliflower, corn



Bay leaves

(Laurus nobilis)

Meats, stews, steamed fish, sauces, soups, pickling, casseroles, stocks, syrups, garnish, pâté and terrines



Chervil

(Anthriscus cerefolium)

Eggs, salads, vegetables, soups, chicken, fish, herb butter, cottage cheese



Chives

(Allium schoenoprasum)

Dips, sauces, spreads, garnish, cold chicken, barbecued meats, baked and mashed potatoes, egg dishes, cheese soufflés, salads, carrots, soups, vichyssoise, herb sandwiches



Cilantro

(Coriandrum sativum)

Salads, guacamole, soups, stews, salsas, chutneys, dips, beans, soups, used in Asian, Mexican, Indian, Tex Mex, Caribbean, and North African cuisines



Coriander

(Coriandrum sativum)

Ginger cookies, curry, Indian dishes, Greek dishes, Asian cooking, pickles, veal, fish, fruit puddings, tea cakes, apple crumbles



Dill weed

(Anethum graveolens)

Seafood and shellfish, salads, herb butter, dips, sauces, soups, vegetable stews, fish dishes, vinegars and oils, breads and sandwiches, egg and cheese dishes, green beans, wax beans, cabbage, seeds are used in pickling, coleslaw, cakes, breads, teas



Fennel

(Foeniculum vulgare)

Salads, fish, duck, pork, veal, sauces, stuffings / dressings, mayonnaise, flavored butters, salad dressings, seeds used in breads



Lemon grass / Lemongrass

(Cymbopogon citratus)

Soups, sauces, stirfry, chicken, tomatoes, fish, seafood, beef, Caribbean and Asian dishes (Thai and Vietnamese)



Mint

(Mentha)

Carrots, lamb sauce, pea soup, soft cheeses, herb sandwiches, egg dishes, vegetables such as buttered peas, mashed potatoes, mint ice, cold drinks, mint juleps, mint jelly, sauces, tea, garnish, desserts (Peppermint)



Oregano

(Origanum vulgare)

Meat sauces, tomato sauces, breads, Italian dishes, veal, egg dishes, vegetables, pizza, salads, casseroles, soups (tomato, pea), pates and poultry dishes, beans, rice, cabbage



Parsley

(Petroselinum crispum )

Fish and meat sauces, salads, soups (vegetable, tomato, fish), dips, vegetables, omelettes and other egg dishes, breads and sandwiches, sausage, stuffing, hamburgers, tuna loaf, potatoes, salad dressings, garnishes



Rosemary

(Rosmarinus officinalis)

Lamb, chicken and poultry sauces, beef and mutton stock, vegetables in particular cauliflower, breads and scones, dumplings, liver pâté, stews, dressings



Sage

(Salvia officinalis)

Stuffing / dressing, soups (Minestrone, chicken), sauces, pork, meatballs, meatloaf, Welsh rabbit, pizza, fish, goose, duck, sausage, casseroles, omelettes, vegetarian stews, salads, Brussels sprouts



Savory

(Satureja)

Vegetables, dried bean dishes, soups, lentils, eggs, stuffings / dressings, condiments, hamburger, gravy



Sorrel

(Rumex scutatus)

Cold soups, salads, vegetables, fish, white sauces, cream sauces, eggs, poultry and white meats, goat cheese



Sweet Marjoram

(Origanum majorana)

Peas, stuffings / dressings, soups, salads, sauces, egg and cheese dishes, stews, fruit salads



Tarragon

(Artemisia dracunculus)

Chicken / poultry, fish sauces and soups, tarragon tartare sauce (tartar sauce), mushrooms, meats, liver, pâté, seafoods, egg dishes, green salads, mayonnaise, cream and butter sauces, salad dressings, vinegars and oils, vegetables (green beans and cauliflower in particular), butter, cottage cheese



Thyme

(Thymus vulgaris)

Chowders, cheese, salads, chicken and fish marinades, beef broth, soups (vegetable, chicken), liver, pâté, meatballs, meatloaf, braised rabbit, chicken, stuffing, egg dishes, broccoli, beans, lentil stew, tomatoes, butters, cottage cheese, vinegars and oils

Garlic Chicken Stirfry

2 large garlic cloves, minced

1/4 cup soy sauce

1/4 cup water

1/4 cup honey

2 tablespoons vegetable oil, divided

1 tablespoon cornstarch

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes (or to taste)

1 lb boneless skinless chicken breast, cut into strips

1/4 cup green onion, chopped


1 Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.


2 Cover and refrigerate at least 2 hours, stirring once to twice.

3 In large skillet, heat remaining oil.

4 Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.

5 Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

play dough from cream of tarter can

1/2 c salt
1 c flour
2 Tbsp cream of tarter
1 cup water
1 Tbsp oil
Food Coloring


Tip--use boiling water, and add food coloring to water.

perfect hard boiled eggs

Prep Time:


5 MinCook Time:

15 MinReady In:

2 Hrs 50 Min
Directions


Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

Egg Salad Sandwiches

6 hard-boiled eggs

3 tablespoons mayonnaise (I use light mayo on mine, don't care for salad dressing, use more mayo if needed)

1 tablespoon mustard (I use regular yellow mustard)

1 tablespoon relish

pepper (optional)

lettuce (optional)

6 slices whole wheat bread (any type will do)



 Finely chop boiled eggs.


 Mix in mayo 1 tablespoon at a time, so not to add too much.

Mix in mustard, relish and pepper.

Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
5 Top sandwich with lettuce.

Cobb Salad

Cobb Salad was the invention of restaurateur manager, Bob Cobb, who in 1926 at The Brown Derby restaurant in Los Angeles, California, found a way to use up leftovers. Cobb had been improvising with the salad for years. For more history of the Cobb Salad, check out the History of Salads and Salad Dressings.

Makes 4 to 6 servings.


Recipe Type: Salad and Salad Dressing

Yields: 4 to 6 servings

Prep time: 30 min


Ingredients:



3 hard-cooked eggs, peeled

8 bacon slices

1 head romaine lettuce, leaves separated and torn into bite-size pieces

Fresh herbs (of your choice)

2 cups chopped watercress lettuce (tough stems removed)

4 cups diced cooked turkey or chicken

2 avocados, pitted, peeled and diced

2 tomatoes, chopped

1/4 pound plus 1 ounce Roquefort cheese or blue cheese, crumbled

1/4 cup red wine vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon Dijon-style mustard

1 clove garlic, minced

1/4 teaspoon coarse salt

1/2 teaspoon coarsely-ground black pepper

1/3 cup extra-virgin olive oil

Several long chive lengths for garnish





Preparation:



Cut the hard-cooked eggs into 1/2-inch dice. Set aside.



In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.



Make a bed of romaine lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes, and the 1/4 pound Roquefort or blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern (see photo above), covering the lettuce almost completely.



In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.



Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.



Makes 4 to 6 servings.

Good Old Fashioned Pancakes with homemade buttermilk syrup

"This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite." Rate/Review


Prep Time:5
MinCook Time:15 Min
Ready In: 20 Min

Original Recipe Yield 8 servings

Pancakes
Ingredients

1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon white sugar 1 1/4 cups milk 1 egg 3 tablespoons butter, melted

Directions

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Homemade Buttermilk Syrup

1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1/2 tsp soda
1 Tbsp Karo Syrup

Use a large pot, as this recipe grows. Add all ingredients, and boil for 2 minutes--stirring constantly.  Remove from heat add 1 tsp vanilla.  Enjoy!  Extras can be frozen--ice cube trays work well. 

Broiled Parmesan Tilapia

Ingredients


1/2 cup Parmesan cheese

1/4 cup butter, softened

3 tablespoons mayonnaise

2 tablespoons fresh lemon juice

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 pounds tilapia fillets

Directions

1.Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2.In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

3.Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

All about flour

Flour




Flour is the items we are most questioned about. We contacted General Mills and were given the following information, we hope you find it helpful. If you are a culinary student you may notice that some of the terms may be a little different from culinary text books but the overall results are the same.



When we talk flour we are talking wheat flour. Because wheat is the most commonly distributed cereal grain in the world, a reference to flour is generally a reference to wheat flour. And just as flour is not "just flour", wheat is not "just wheat". So to better understand flour, we first need to understand wheat.



Wheat Categories



Wheat can be classified by three major categories: growing season, brand color and kernel hardness.



Growing Season-Winter vs. Spring



There are two distinct growing seasons for wheat. Winter wheat is planted in the fall, lies dormant during the winter months and is harvested during late spring to early summer. Winter wheat is grown in regions where the winters are mild. Winter wheat flours range between 10 and 12% protein and have medium gluten strength.











Spring wheat is planted in the spring and harvested during late summer. The production of spring wheat is concentrated in the northern Great Plain states where the winters are too cold for winter wheat to survive. Spring wheat flours range between 12 and 14% protein and have high gluten strength.



Bran Color-Red vs. White



The next category is bran color. The bran is the outer protective coating of the wheat kernel. Wheat can be classified as either red or white.



Kernel Hardness-Hard vs. Soft



The final classification is kernel hardness. This wheat characteristic has the greatest impact of all three on baking qualities of the flour produced. Hard wheat flours have a medium to high protein content and stronger gluten-forming proteins than sift wheat. hard wheat flours are used in yeast-raised goods such as breads, bagels, and pizza crusts. Soft wheat flours are low in protein and therefore low in gluten strength. Soft wheat flours are used for chemically leavened goods, such as cakes, cookies and biscuits.



Wheat Classes and Their Uses



These three categories are used to distinguish between the major wheat classifications. In the United States, their are six main classes of wheat. The quality characteristics vary between the wheat classes and determine the end-product usage. The six wheat classes and their uses are as follows:



Hard Red Winter, Hard Red Spring, Hard White are the first three and they are used for Breads and other yeast raised products.



Soft Red Winter, Soft White are used for Cakes, crackers, cookies and pastries.



Durum is used for Macaroni, noodles and other pastas.



Flour Milling



Now that we have an understanding of the different types of wheat available, we'll start our discussion on flour. The place to begin is at the mill where the flour is produced. The goal of the milling process is to separate as fully as possible the endosperm from the bran and the germ portion of the wheat kernel. The endosperm is then further reduced into a fine powder that we call flour. The amount of flour obtained from the wheat is known as the extraction. The actual proportion of endosperm to the total wheat kernel is about 83%, but true extraction rates run between 73 and 75%. The balance of the material from the wheat kernel, called mill feed, is sold off to the feed industry.



The Milling Process



Before the milling process begins, the wheat is cleaned and then tempered. Weed seeds, dirt and other foreign materials are removed by the brain cleaning equipment. In the tempering process, the moisture content of the wheat is increased to toughen the bran coat, assisting in the separation of the endosperm. The increased moisture also mellows the endosperm allowing for more efficient reduction into flour. In the mill, the wheat is sent through a system of corrugated steel grinding rolls and sifters. This process of grinding and sifting is repeated until all of the endosperm is removed and only the bran remains. The particles of endosperm are graded through the sifting process, according to size, and are sent to the appropriate part of the system for further reduction.



The reduction system consists of smooth steel rollers and sifters that reduce the endosperm particles into finished flour. Throughout this process the miller has the ability to collect or divert specific flour streams, which differ analytically, in order to produce specific finished flour.



Flour Analysis - Ash, an index of flour extraction



Ash is a measure of the mineral content of flour. The mineral content of the wheat kernel is concentrated in the bran layer. The objective of the miller is to separate the endosperm from the bran as completely as possible. Ash is a measure of the degree of endosperm separation from the bran during milling. The closer the miller gets to the bran layer, the higher the ash level becomes. Higher extraction will result in higher ash levels.



Protein - the framework of bread



Wheat flour is unique because it in the only cereal grain that possesses gluten-forming proteins. Gluten and protein are closely related, but not synonymous. When combined with water under mixing stress, the proteins in the flour will form what is called gluten. This gluten structure is responsible for providing extensibility, elasticity and gas-retaining properties to yeast-leavened baked goods. The quantity of the gluten is proportionate to the amount of protein in the flour. The amount of gluten will increase as the protein content increases.



Protein quality vs. quantity



To buy flour purely by a protein quantity will not necessarily guarantee baking performance. Protein quality is a key component and can be affected by many agronomic factors such as the amount of rainfall, fertilizer usage, temperature stress, etc. A quality miller is going to balance protein quantity with the appropriate quality testing to prepare the best flours available for specific baking needs.



Measuring Quality



Quality of flour is defined by its ability to consistently perform in the production of a finished baked good. The ultimate quality test is completed when the baker uses the flour. Bake test are completed based on the application that best suits the particular flour. Protein quality can be measured indirectly with the dough-testing devices such as the Farinograph. The Farinograph measures the resistance of a flour and water dough to mechanical mixing. This resistance is recorded as a curve on a graph. The Farinograph curve provides the miller with the useful information regarding the dough strength, mixing tolerance, and absorption (water holding) characteristics of a flour.



Flour Treatments - Bleaching makes the flour whiter



The term "bleaching" is a traditional baking industry term that describes the process of whitening.



Technically speaking, the carotenoid (yellow) pigments in the flour are oxidized to produce white flour. Oxidization will occur naturally, over time, with the exposure of flour to air. Historically, millers would age flour for several weeks to achieve white flour. This natural oxidation, however, was an irregular process requiring considerable time and space. Today, the bleaching process is accomplished by the use of chemical bleaching agents. Flours treated with these bleaching agents must be labeled as bleached flour.



Maturing - Strengthening of the flour



For hard wheat flour, the term maturing implies the strengthening of dough-forming properties, thus improving gas retention of the gluten. Common maturing agents include potassium bromate (used mainly in the midwest and the east) and ascorbic acid (used mainly in the west). Breads treated with these agents will generally exhibit increased loaf volume, finer grain and improved external characteristics.



Malting - addition of malted barley flour



Malted barley flour is added to hard wheat flours to assist yeast fermentation. During the dough-forming stage, malted barley flour provides specific enzyme activity that converts the starches in the wheat flour into simple sugars. These sugars are then available as a food source for the yeast to maintain proper fermentation activity. Malted barley flour also aids in proper crust browning.



Enrichment - addition of nutrients to the flour



Enriching replaces the vitamins and minerals lost during the milling process. The standard flour enrichment includes iron, the B vitamins: thiamin, riboflavin and niacin, and folic acid. The enrichment of flour has no effect on the baking performance or caloric value of flour.

What flour to use--Milling Flour

What flour to use




Noted below are some of the general flour categories known to the baking industry. The terms used are not regulated by any federal standard, therefore they may vary from miller to miller. The brands listed are some of the most popular General Mills Bakery Flours.



Cake Flour



Finest milled, lowest extraction flour from soft red winter or soft white winter wheat. This enriched and bleached flour is used in producing fine high-ratio, chiffon and angel food cakes, as well as assorted cookies. (Softasilk)



Pastry Flour



Fine milled, low extraction flour from soft red winter or soft white winter wheat for use in biscuits, pie crust, cookies, and brownies, pound and sheet cakes. This flour is available either bleached or unbleached. East (Helmet, Golden Shield, Cameo,) West (Sperry, Cake & Pastry, Sureflake, Cameo).All trademarks of General Mills.



All Purpose Flour



Flour milled from a select blend of hard winter wheat. Used to produce pan style breads, buns, soft rolls, sweet goods, thick crust pizza, and specialty baked goods. East (King Wheat) West (Sperry Blossoms). All trademarks of General Mills.



Winter Patent Flour



Flour milled from a select blend of hard winter wheat. Used to produce pan style breads, buns, soft rolls, sweet goods, thick pizza crust, and specialty baked goods. East (King Wheat) West (Sperry Blossoms) All trademarks of General Mills.



Spring Patent Flour



Flour milled from a select blend of primarily hard spring wheat. Used to produce variety breads, pizza crusts, sweet goods, hard and soft rolls. (Gold Medal Superlative, Gold Medal Full Strength) All trademarks of General Mills.



High Gluten Flour



High protein flour milled from select blends of hard spring wheat. Performs well in bagels, thin crust pizza, hard rolls, hearth breads. East (All Trumps) West (King Kaiser) All trademarks of General Mills.



Specialty Flours



Besides the basic flour types listed above, millers will offer a variety of specialty flours, too. Specialty flours often refer to the whole wheat, the rye, semolina and durum, and instantized flours. Whole Wheat Flour is simply the entire kernel milled to a specific granulation and packed. Gold Medal Whole Wheat Wheatalaxa. All trademarks of General Mills.



Rye Flour is milled from 100% whole rye. The products are also available in various granulation specifications.Gold Medal Cream of Rye, Gold Medal 000 Rye All trademarks of General Mills.



Semolina and Durum Flour are both products of durum wheat. Semolina is the coarsely milled endosperm of durum wheat and is primarily used for long goods pasta such as linguine and spaghetti. Durum flour is the fine, reduced flour milled from durum wheat and is generally used in short goods pasta such as elbow macaroni and shells. Gold Medal Semlina No. !, Sperry Extra Fancy Durum Patent Flour. All trademarks of General Mills.



Instantized Flour is quick-mixing flour produced using a special agglomeration process. This flour mixes very quickly into liquids and produces lump-free batters and gravies. Gold Medal Wondra. All trademarks of General Mills.

All about Making Bread

sweet pizza sauce--

Prep time 5 minutes
Total time 30 minutes

Ingredients:

pizza saucings

2 tablespoons olive oil

1 (28 ounce) can tomato puree

1 teaspoon dried onions, minced or chopped

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon dried parsley

1/4 teaspoon salt

3 cloves fresh minced garlic

1/2 tablespoon minced carrot

1 1/2 tablespoons honey

2 tablespoons brown sugar

fresh ground pepper, to taste

Directions:

1 In a large pot, heat oil over medium heat.

2 Add the Tomato Puree; watch out for splatterage!

3 Add everything else and simmer uncovered on low, stirring frequently, for 30-60 minutes, until desired consistency.

4 Tips:.

5 Freeze leftover sauce until ready to use; When using on pizza dough, thaw to room temperature; Thaws nicely in the microwave.

6 Don't use too much pepper.

7 You can mince a baby carrot in the garlic press after microwaving it for 5-10 seconds- just cut it in half before putting it through the press- and that equals about 1/2 Tablespoon.

8 Either Light or Dark Brown Sugar is fine, but the dark brown sugar makes the sauce DEEP red- almost maroon.

9 If you want the sauce even sweeter, just add more Honey next time.

Heidi Stirlings Delicious Punch

2 liter Gingerale
3/4 cup powdered country time lemonade
1 bag frozen raspberries
4 cups ice

Mix it up, and enjoy!

wheat bread from internet

Honey Wheat Sandwich Bread – 100% Whole Grain


Posted in 100% Whole Grains, American, Bread



« Pumpkin Pavé – Spiced Pumpkin Filling on StreuselSuji Halwa – Indian Semolina and Raisin Pudding »



This 100% whole wheat loaf is my idea of the perfect homemade bread. The ingredient list is fairly short and calls for only a few kitchen staples in addition to the requisite whole wheat flour, salt, water, and yeast. Compared to white flour loaves, whole grain breads are also undoubtedly the healthier choice, but its more assertive flavor and denser nature understandably takes a bit of getting used to.



Based on the master formula in Peter Reinhart’s award-winning whole grain breads book, the recipe may seem intimdating at first. The process is spread out over two days, but after trying it a few times, you’ll find that the techniques and scheduling are far more forgiving than other traditional methods.





recipe adapted from Peter Reinhart’s Whole Grain Breads

Yeastspotting at Wild Yeast Blog



Honey Wheat Sandwich Bread – 100% Whole Grain

makes one 8 1/2 x 4 1/2-inch pan loaf







For the Biga (Pre-fermented Dough):

Ingredients Volume Ounces Grams

whole wheat flour 1 3/4 cups 8 227

instant yeast 1/4 tsp

water, at room temperature 3/4 cup 6 170Biga (Pre-fermented Dough) Instructions:

Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.



Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.



For the Soaker:

Ingredients Volume Ounces Grams

whole wheat flour 1 3/4 cups 8 227

kosher salt 1 tsp .14 4

whole milk 3/4 cup + 2 tbsp 7 198Soaker Instructions:

Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.



Final Dough Formula:

Ingredients Volume Ounces Grams

all of the biga, cut into small pieces

all of the soaker, cut into small pieces

whole wheat flour 7 tbsp 2 57

kosher salt 1/2 tbsp .18 5

instant yeast 2 1/4 tsp .25 7

honey 2 1/4 tbsp 1.5 43

unsalted butter, melted 1 tbsp .5 14Final Dough Instructions:

Mix Mix all of the ingredients until evenly incorporated



Knead 8 to 10 minutes



Rest 5 minutes



Knead 1 minute to further strengthen the gluten



Bulk Ferment 45 to 60 minutes at room temperature in a lightly

oiled bowl, or until 1 1/2 times its size



Shape loaf pan shape, in a greased 8 1/2 x 4 1/2 loaf pan



Preheat Oven 425ºF/218ºC



Final Proof 45 to 60 minutes at room temperature, or until

1 1/2 times its size

Proofed whole grain honey wheat sandwich dough.



Bake Lower the temperature immediately to 350ºF/177ºC.

Bake for 20 minutes. Rotate the loaf if necessary

and bake for another 20 to 30 minutes, until the

loaf registers 195ºF/91ºC in the center.



Cool At least 1 hour

Whole grain honey wheat sandwich bread crust.

Grilled Salmon

Ingredients


1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil

Directions

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

cranberry spinach salad

Ingredients


1 tablespoon butter 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil

Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Amish White Bread

2 cups warm water (110 degrees F/45 degrees C) 2/3 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour


Directions

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Buttermilk Cornbread

Ingredients


1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Banana Sour Cream Bread

Ingredients

1/4 cup white sugar 1 teaspoon ground cinnamon 3/4 cup butter 3 cups white sugar 3 eggs 6 very ripe bananas, mashed 1 (16 ounce) container sour cream 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 teaspoons baking soda 4 1/2 cups all-purpose flour 1 cup chopped walnuts (optional)

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

Bake for 1 hour, until a toothpick inserted in center comes out clean.

Fruit Salsa and Cinnamon Chips

Ingredients


2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 tablespoons cinnamon sugar

Directions

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips


Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Apple Pie By Someones Grandma Ople

Ingredients


1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced

Directions

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Clone of Cinnabon

Original Recipe Yield 12 rolls


Ingredients

1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Chicken Pot Pie

Ingredients


1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Downeast Maine Pumpkin Bread

Ingredients


1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Ham and Potato Soup

Ingredients


3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk

Directions

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Worlds Best Lasagna

Ingredients


1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Banana Crumb Muffins

Ingredients


1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Lime Mousse In Almond Cup With Fresh Fruit On Raspberry Sauce

Serves: 10 to 12



Lime Mousse

14 eggs

1 1/2 cups sugar

3/4 cup lime juice

2 lime zests



Separate the eggs. Beat yolks with 1/2 cup sugar, lime juice and zest. Boil the cream and pour a little at a time into yolk mixture, whisking all the time. Place mixture over low heat and whisk until thick. Remove from heat.

Dissolve gelatin in cold water and add to cream mixture.

Beat egg whites until frothy. Gradually add remaining sugar, beating continuously until very stiff. Fold egg whites into warm cream mixture.

Refrigerate for 3 hours.



Raspberry Sauce

10 ounces of fresh or frozen raspberries

2 tablespoons superfine sugar

1 teaspoon lemon juice or 1 tablespoon raspberry liqueur



Puree raspberries and sugar together in a food processor or blender.

Strain through a wire sieve to remove the seeds.

Add lemon juice or liqueur and mix thoroughly. Set aside.



Almond Cups

11/2 cups flour, sifted

11/2 cups confectioners’ sugar

6 egg whites

1/2 teaspoon almond extract

1/2 cup butter, melted



Preheat oven to 475 degrees. Lightly grease a cookie sheet.

Using a whisk, add sugar, egg whites and extract to the flour. Work batter as little as possible. Whisk in melted butter to form a smooth paste.

Make 12 thin crêpe-like circles onto cookie sheet.

Bake for 5 to 10 minutes until edges begin to brown. Remove from oven and shape each pastry by placing it over a glass or bowl while hot and cover with a slightly larger glass. It only takes a few minutes to harden.


Assembly

Spoon mousse into almond cups to cover the bottom. Garnish with fresh fruit and place on a plate in a pool of raspberry sauce.

Peppermint Bon bon Cookies

Yield 2 1/2 dozen

Ingredients

8 ounces bittersweet or semisweet chocolate, chopped

1/2 cup unsalted butter

1 1/2 ounces unsweetened chocolate, chopped

1/2 cup finely crushed hard peppermint candies

6 tablespoons granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup semisweet chocolate morsels

Additional coarsely crushed hard peppermint candies, divided

1/2 cup powdered sugar (optional)

2 1/2 teaspoons milk (optional)

1/2 cup semisweet chocolate morsels, melted (optional)

Preparation

Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. Let cool 30 minutes.



Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.



Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.



Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.



Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.

Lemon Chicken

Ingredients


U.S. Metric Conversion chart



1 medium lemon

1 teaspoon(s) parsley flakes

1/2 teaspoon(s) salt

1/4 teaspoon(s) pepper

1 tablespoon(s) all-purpose flour

1 teaspoon(s) all-purpose flour

4 large (about 1 1/2 pounds) skinless, boneless chicken-breast halves

1 tablespoon(s) olive or salad oil

2/3 cup(s) chicken broth

Lemon slices, for garnish

Parsley sprigs, for garnish



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Directions



From lemon, grate 1/2 teaspoon peel; squeeze 1 tablespoon juice.

On sheet of waxed paper, mix grated lemon peel, parsley flakes, salt, pepper, and 1 tablespoon flour. Use to coat chicken-breast halves.

In 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken breasts until tender and golden brown on both sides and juices run clear when chicken is pierced with a knife, turning chicken once, about 7 minutes. Remove chicken to warm platter.

In 1-cup measuring cup, with fork, mix chicken broth, lemon juice, and 1 teaspoon flour until smooth. Pour chicken-broth mixture into drippings in skillet. Over high heat, heat to boiling; boil 1 minute. Spoon sauce over chicken. Garnish with lemon slices and parsley sprigs.

The Ultimate Cheesecake with Warm lemon Blueberries

 

Ingredients


Crust:

2 cups finely ground graham crackers (about 30 squares)

1/2 teaspoon ground cinnamon

1 stick unsalted butter, melted

Filling:

1 pound cream cheese, 2 (8-ounce) blocks, softened

3 eggs

1 cup sugar

1 pint sour cream

1 lemon, zested

1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

Directions

Preheat the oven to 325 degrees F.



In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.



Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.



For the Filling:



In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.



Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.



Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.



Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.





Warm Lemon Blueberries:

1 pint blueberries

1 lemon, zested and juiced

2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield 6 Servings

Easy Crockpot Enchiladas

1 onion, chopped
1 clove garlic, minced
1 tablespoon oil
10 oz can enchilada sauce
8 oz can tomato sauce
1 lb hamburger (vegetarian option: extra firm tofu)
15 oz can ranch style beans, drained
11 oz can mexicorn, drained
¾ pound Cheddar cheese grated
2 ¼ oz can sliced black olives drained
½ tsp salt
¼ tsp pepper
8 corn tortillas

First Make Enchilada sauce

1. Saute onion and garlic in oil in a saucepan.
2. Add in hamburger, and brown. (Or tofu)
3. Stir in enchilada sauce, tomato sauce, salt, and pepper.

Get out your Crockpot!

1. Place 2 corn tortillas in the bottom of the crockpot. Layer with 1/3 of the Enchilada sauce mixture. To with ½ cup beans, ½ cup corn, ½ cup cheese, and ¼ cup olives.
2. Repeat step 1 twice more.
3. Complete by putting 2 corn tortillas on top and sprinkling with cheese.
4. Cook on low for 6 hours or on high for 2-3 hours.
5. Enjoy!

Goes well with: green salad or fresh fruit.