4 large tomatoes
2 bay leaves
4-6 peppercorns
1 small onions
1 tsp garlic, chopped
1/2 capsicum, deseeded
2 Tbsp tomato puree (optional)
1/4 cup tomato ketchup
1 tsp sugar
1 tsp dried oregano
2 Tbsp olive oil
salt to taste
1. Blanch the tomatoes in boiling water.
2. Peel, cut into quarters and deseed the tomatoes.
3. Chop finely and keep the tomato pulp aside.
4. Heat the olive oil, add the bay leaves and peppercorns and saute for a few seconds.
5. Add the onion, garlic and capsicum and saute for a few minutes.
6. Add the tomato pulp and allow it to simmer for 10-15 minutes until the sauce reduces a little.
7. Add the tomato puree, ketchup, sugar and salt and simmer for some more time.
8. Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard.
 | Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes. | |
| 2. |  | Gradually add flour and olive oil and start mixing. |
| 3. |  | When the mixture gets too heavy to mix, start kneading the dough with your hands. |
| 4. |  | Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts. |
| 5. |  | Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator. |
| 6. |  | Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven |
| 7. |  | Put on your pizza sauce of choice. Put on your favorite pizza toppings. |
| 8. |  | Bake the pizza in you oven at 400 - 450° F for about 20 to 25 minutes until the crust is light brown. |
over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.. on medium-high until very hot. Sprinkle chicken with 1 teaspoon salt. Add chicken to Dutch oven in 2 batches, and cook 6 minutes per batch or until chicken is no longer pink, stirring occasionally and adding 1 teaspoon more oil for second batch. With slotted spoon, transfer chicken to medium bowl once it is done. In a large stockpot or Dutch oven, melt butter. Add chopped onion and celery; saute until onion is tender. Add green onion and cook for another minute. Add pureed corn, remaining corn kernels, potatoes, chicken broth, salt, and pepper. Bring to a boil; reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
Stir in half and half, tuna, and chopped parsley; cook 5 minutes longer, or until heated through.
This corn chowder with tuna serves 6.
Butter a 1 to 1 1/2-quart casserole. Heat oven to 350°. Thaw the hash browns.
In a saucepan, melt 4 tablespoons of the butter; add green onions and cook for 1 minute over medium-low heat. Add flour and stir to blend well. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and cheese. Spoon into the prepared baking dish.
Put bread crumbs in a bowl. Melt remaining 1 tablespoon of butter; drizzle over bread crumbs and toss to blend. Sprinkle the buttered bread crumbs over the casserole. Bake for 45 to 55 minutes, or until hot and bubbly and topping is nicely browned.
Serves 4.
Make Salsa. In a bowl, combine the chopped tomato, corn kernels, black beans, cucumber, green onion, 2 tablespoon olive oil, green pepper, cilantro, lime juice and jalapeno pepper; add salt to taste.
Halve the potatoes lengthwise; using a teaspoon, carefully remove all but about 1/4-inch of the potato, leaving the skin intact. Reserve the insides of the potatoes for another use. Brush the inside of the potato shells lightly with the 1 teaspoon olive oil. Heat broiler. Place the potato skins cut side up on a baking sheet; broil about 3 inches from the heat source for 5 minutes. Turn the potato skins over and broil on the other side for 1 minute.
Spoon the salsa into the potato skins, dividing evenly. Sprinkle with the shredded cheese, dividing it evenly. Broil just until the cheese is melted. Serve immediately.
Serves 2 to 4
Remove, cool slightly, and cut in halves lengthwise. Scoop out potatoes and refrigerate for another meal or casserole topping. Cut skins in half again.
Heat oil in a deep fryer to 375°. Place potato skins in deep fryer basket; lower into oil and deep fry for about 2 to 3 minutes, or until skins are browned and crisp.
Transfer potato skins to paper towels to drain. Sprinkle with salt and pepper. Serve with sour cream and chives, if desired, or top with cheese and place under the broiler to melt.
An old fashioned cabbage slicer can be used (careful of the fingers) - or use a sharp knife or food processor with a thin slicing blade.
Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel.
Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper.
If you haven't any paper, use a worn dish towel. Salt lightly. These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.
Remove from oven; reduce oven to 425°.
Combine mashed potatoes, cream, and butter; set aside. In a mixing bowl, combine cottage cheese, sour cream, eggs, salt, garlic powder, and peppers; beat with electric mixer on high speed until smooth. Add potato mixture and beat 1 minute longer. Stir in shredded cheese, chopped onion, and bacon. Pour potato mixture into warm pastry shell. Bake at 425° for 35 to 40 minutes, or until golden brown.
Serves 6 to 8.
6 slices bacon, cut in halves crosswise
2 cups fine dry bread crumbs
1/2 cup chopped green bell pepper, about 1 medium pepper
1 can (approximately 15 ounces) diced tomatoes
2 cups fresh or frozen corn kernels
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon sugar
Arrange half of the bacon in the bottom of a shallow 2-quart casserole. Top with half of the bread crumbs. Add to casserole in layers: green bell pepper, tomatoes, and corn which has been seasoned with the salt, pepper, and sugar. Top corn casserole with remaining bread crumbs and remaining bacon. Bake at 375° for 1 hour, or until topping is lightly browned.
Corn Casserole serves 6.
In a saucepan, melt butter over medium-low heat. Add flour and seasonings, stirring until smooth and bubbly. Add the pimiento, cream and reserved liquid from vegetables. Cook, stirring constantly, until thickened. Add the vegetables and heat through.
Serves 4.
1/2 lb lean ground pork/chicken
1/4 cup diced onion
1 minced garlic clove
1/2 cup sliced mushrooms
1/4 tsp dried oregano
1/4 tsp ground cumin
1/4 cup chopped fresh cilantro
1/4 cup grated cheddar cheese
4 flour tortillas
1/2 minced jalapeno chili
1/2 cup salsa
Cook the meat, onion, mushrooms and garlic until browned in a nonstick skillet over a medium high heat. Drain off any drippings and place the mixture in a bowl. Stir the oregano, cumin, cilantro and jalapeno into the meat mixture. Wipe out the skillet with a paper towel and heat over a med. high heat.
Place one tortilla in the skillet and top with half the pork mixture. Sprinkle 2 Tbsp of cheese over the pork mixture and top with another tortilla. Cook on one side until browned, pressing down with a spatula or your hand. This will take 2 or 3 minutes. Turn it over to brown the other side.
Remove to a cutting board and cut into 8 wedges with a pizza cutter. Repeat the process, serve with salsa.
1/2 cup cooked shrimp, coarsely chopped
4 flour tortillas
1 cup cheddar cheese
1 Tbsp finely chopped cilantro or parsley
1/4 cup green onion tops, thinly sliced
Sprinkle half of each tortilla with cheese, onions, shrimp and cilantro or parsley.
Fold the tortillas in half and cook them in a lightly greased skillet over a medium heat until they are golden brown all over.
Cut each tortilla into 4 wedges to serve.
2 flour tortillas
1 finely chopped red bell pepper
2 sliced plum tomatoes
1 grated carrot
1/2 cup plain yogurt
1/2 cup grated cheese
2 Tbsp salsa
1/2 cup chopped spinach
Heat a nonstick skillet over a medium heat.
Place a tortilla in the skillet and warm it for 2 minutes. Turn the tortilla over and put half the tomato, green onion, carrot and bell pepper on one half.
Top the vegetables with half the yogurt, salsa, cheese and spinach and fold the tortilla over.
Cook for 3 more minutes or until the cheese melts.
Transfer the quesadilla to a plate, cover it with tinfoil to keep warm and make the second quesadilla in the same way.
8 cherry tomatoes
2 avocados, with stones removed
1 red onion
2 tsp. hot sauce
3/4 cup cilantro, leaves only
2 tsp lemon juice
1/4 cup minced bell pepper
1 tsp salt
Chop the tomatoes, avocados, and onion by hand and then add the remaining ingredients, stirring well. Chill for 3 hours of more.
1 white onion, finely chopped
4 ripe plum tomatoes, seeded and finely chopped
green pepper, seeded and finely chopped
1/2 cup fresh cilantro leaves, chopped
1 Tbsp lime juice
salt to taste
Combine all the ingredients, cover and refrigerate for an hour.
1 bag frozen corn kernels, thawed and rinsed
2 cans black beans, rinsed
1/2 tsp salt
3/4 tsp cumin
3 Tbsp. balsamic vinegar
3 Tbsp. olive oil
Juice of 1 1/2 limes
1/2 red onion, finely chopped
1 bunch cilantro, finely chopped
1 red bell pepper, finely chopped
1 sprig fresh basil for garnish
Mis everything together well in a large bowl, pour it into a serving dish and decorate with the fresh basil. Serve with nachos or chips for dipping.
1 tsp chili powder
1 Tbsp vegetable oil
4 corn tortillas
6 oz cooked chicken breast strips, diced
14 1/2 oz can diced tomatoes
14 oz can chicken broth
15 1/4 oz can whole kernel sweet corn, drained
lime wedges and chopped cilantro, to garnish
Heat the oil and chili over a medium heat in a large pan until it sizzles. Add the tomatoes, corn, broth, chicken, and a cup of water. Simmer for 5 minutes.
Heat the tortillas over a flame or in a toaster oven while the soup is cooking. Cut them into strips or tear them into pieces. Put the tortillas in soup bowls and ladle the soup over them. Sprinkle with cilantro and serve lime wedges on the side.
1/2 green bell pepper, diced
1 tsp chopped jalapeno pepper
2 tsp minced garlic
1/2 cup sliced red onion
1/4 cup chopped fresh cilantro
nonstick cooking spray
1 Tbsp lime juice
4 corn tortillas
3 cups chicken broth, fat skimmed off
1/2 tsp ground cumin
1 cup diced red potatoes
2 boneless, skinless chicken breast halves, cut into strips
14 oz can Mexican style stewed tomatoes
Bring ½ cup of the chicken broth to a boil in a big pan over a medium high heat. Add the green bell pepper, onion, potatoes, garlic, and cook, stirring, for 5 minutes. Add the chicken and cook, stirring, for 1 minute. Add the jalapeno, stewed tomatoes, the cumin, and the rest of the chicken broth and bring the soup to a boil. Let it simmer, uncovered, for 15 minutes or until the potatoes are tender.
Preheat the oven to 350 degrees F.
Coat the tortillas on both sides with spray oil and cut them into thin strips. Put them on a baking sheet and bake them for 15 minutes or until they are crispy. Add the cilantro, lime juice to the suit, and top each bowl of soup with the strips of tortilla.
1 cup semisweet chocolate chips
1/4 cup water
2 1/4 cups cake flour
1 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
2 tsp vanilla extract
1 3/4 cups white sugar
3 eggs
1 cup buttermilk
1 cup semisweet chocolate chips
1/4 cup honey
2 tbsp water
1/8 tsp salt
2 cups heavy whipping cream
1. Grease 3 9-inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
2. in a small pan over low heat, combine 1 cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted and mixture is smooth. Allow to cool to room temperature.
3. Sift together flour, soda, and 1/4 tsp salt. Set aside.
4. in a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into 3 9-inch pants, and smooth tops.
5. Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10-15 minutes, then invert on wire racks; turn right side up to cool completely.
6. Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
7. To make chocolate whipped cream frosting: in a small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tbsp water and 1/8 tsp salt until chocolate is melted and mixture is smooth; cool completely. in medium bowl beat cream until it holds its shape. Gradually fold about 3 large tbsp cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.
7 tart apples, peeled and cored
1 cup white sugar
1 1/2 tsp ground cinnamon, or to taste
2 tbsp. all-purpose flour
1/2 tsp ground nutmeg
salt to taste
2 recipes unbaked pie shells
1 tbsp butter
1. Preheat over to 400 degrees F (200 degrees C).
2. Cut the apples into 1/4 inch slices.
3. in a mixing bowl, combine sugar, cinnamon, flour, nutmeg (or apple pie spice), and salt. Mix thoroughly. Pour the spice mix over the apples and stir until the apples are coated.
4. Line one crust in a 0-inch deep dish pie pan. place the apples in the pie crust. Dot the apple filling evenly with butter. Fit the top crust over the apples. Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes.
5. Bake in the preheated oven 50 minutes, or until the crust is golden brown. Check the pie after the first 30 minutes of cooking; if the crust is already browned reduce the heat to 350 degrees F (175 degrees C) to allow the apples to cook without the crust burning.
3 3/4 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla
3-4 Tbsp. milk
Combine all ingredients in mixing bowl and mix until combined. Add more milk if necessary for spreading consistency. Makes enough for a 2-layer cake, 13x9 cake or 24 cupcakes.
1 lb medium shrimp, peeled and deveined
1 clove garlic, pressed
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp black pepper
2 red or green bell peppers, seeded and sliced
3 Tbsp chopped fresh cilantro
8 flour tortillas
2 onions, sliced
salsa and sour cream, to serve
Preheat the oven to 350 degrees F.
Combine the shrimp, half the lime juice, half the oil, half the salt, half the pepper and all the chili powder and cumin, stirring well to coat the shrimp. Heat the rest of the oil in a skillet over a medium high heat and cook the onions for about 5 minutes, until they are translucent. Add the rest of the salt and pepper and the bell peppers. Cook for another 5 minutes, stirring often.
Add 2 tablespoons of the cilantro and transfer the mixture to an ovenproof bowl.
Put it in the oven to keep warm. Heat a skillet over a medium heat and add the shrimp. Sauté them for about 4 minutes or until they are just cooked. Stir in the rest of the cilantro and lime juice. Wrap the tortillas around the vegetables and shrimp and serve with salsa and sour cream.
3 skinned, boned chicken breasts, sliced into strips
1 onion
1 green or red bell pepper, sliced into strips
envelope of fajita seasoning
6 flour tortillas
6 slices cheddar cheese
1 small pot sour cream
hot sauce
salsa
Remove the tortillas from the pack and wrap them in tinfoil. Wrap them tightly and don't add water. Place in a 350 degree F oven to warm for 15 minutes. Heat some cooking oil in a skillet and cook the chicken for about 7 minutes until it is half done. Add the bell peppers and onions and cook until tender. Place the chicken mixture into the center of each tortilla, add sour cream, sliced cheese and a dash of hot sauce, roll up and serve with salsa on the side.
3 cups flour (white or fine ground whole wheat)
6 Tbsp butter
1 1/4 cups warm water
1 tsp baking powder
1 1/2 tsp salt
mixing bowl
smooth cutting board
large cast iron skillet stove
1. Melt butter
2. Add all ingredients to mixing bowl.
3. Mix by hand until smooth and no longer sticky. Add more flour if necessary.
4. Separate into eight equal balls and let set 10 minutes.
5. One at a time, flatten each dough ball on the cutting board, make them as thin as possible without making holes. Try to keep them something resembling round.
6. Heat the skillet on medium low heat. When skillet is hot, put the flattened dough in the skillet.
7. Cook approximately 15-25 seconds on each side, until white with a few brown spots. Remove from skillet, and cook the next one.
Mexican Fiesta Casserole
1 pound lean ground beef/chicken
salt and black pepper to taste
1 tsp. chili powder
1 cup shredded cheddar cheese
1 cup sour cream
2/3 cup salad dressing/mayonnaise
2 Tbsp onion, minced
2 cups baking mix
1/2 cup water
3 medium tomatoes, sliced thinly
1/2 cup green bell pepper, chopped
1 can ripe olives, drained and sliced
Preheat oven to 375 degrees and grease a 9"x13" baking dish. In a large skillet, over medium high heat, brown beef (or cook chicken). Drain excess fat and season to taste with pepper and salt. Mix together sour cream, cheese, onion, and mayonnaise in a small bowl, and then set aside.
Stir baking mix and water together to worm a soft dough. Place into baking dish about a half inch up the sides, using floured fingers.
Layer meat, tomato, green pepper, and olives over dough. Spoon sour cream and cheese mixture onto top of casserole, then bake until dough is light brown - about half an hour. Allow to rest for five minutes, then cut into squares and serve.
1/2 lb. tuna, in 1/2 inch cubes
1/2 lb shrimp, peeled and cleaned
1/2 green bell pepper, finely chopped
5 or 6 limes (enough juice to cover the fish)
6 Tbsp chopped cilantro
2 Tbsp white vinegar
1 onion, finely chopped
1 dash tabasco sauce
1 cup fresh tomato, finely chopped
1/4 tsp salt
1/4 tsp pepper
1/2 tsp oregano
2 jalapeno peppers, chopped
parsley or coriander to garnish
Marinate the tuna in the lime juice overnight in the refrigerator, stirring every now and then. Pour off the lime juice, leaving a small bit to keep the fish moist. Steam or boil the shrimp until pink and add 2/3 of it to the tuna. Add the rest of the ingredients, stir well, and chilled. Serve in individual dishes, garnished with the rest of the shrimp and a sprig of parsley.
4 skinless, boneless chicken breast halves
1 1/2 cups mango salsa
2 Tbsp chopped fresh cilantro
2/3 cup frozen corn kernels, defrosted
2 Tbsp salt-free tomato paste
2 Tbsp fresh lime juice
1 green bell pepper, cut into thin strips
Prepare the grill or preheat the broiler. Combine ½ cup of the mango salsa with the tomato paste.
Add the chicken and stir to coat. Combine the rest of the salsa with the corn, scallion, bell pepper, cilantro and lime juice in another bowl. Grill or broil the chicken for about 4 minutes per side, 4 inches from the heat, or until it is cooked through. Serve it with the mango salsa on the side.
FOR BAKED PIE SHELL - heat oven to 425 degrees. Thoroughly prick bottom and sides with fork (40 times) to prevent shrinking. Bake for 10 to 15 minutes or until lightly browned. For recipe calling for UNBAKED PIE SHELLS follow baking directions given in recipe.
1 C (-1 Tbsp. milk)
1 Tsbp lemon juice
Cookie sheet
2 C. flour
3 tsp. baking powder
1/2 tsp. of salt
1/4 C. solid shortening
Add lemon juice to a cup, add enough milk to make 1 C. Let stand 10 min. In medium bowl, sift together flour, baking soda and salt. Add solid shortening to dry ingredients. With a fork, cut the shortening into flour until pea sized chunks. Add liquid ingredients to dry mix, gently but quickly. Only stir until barely combined. With tablespoon, drop 12 balls of dough on greased sheet, one inch apart.
Bake @ 450, 10-12 min.
2 (.25 ounce) packages active dry yeast
3/4 cup warm water (45 degrees C)
1/2 cup white sugar
1 tsp salt
2 eggs
1/2 cup shortening
4 cups all-purpose flour
1/4 cup butter, softened
1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
4. Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla extract
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
Additional sugar
1. In a mixing bowl, cream butter, shortening and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Shape into 1-in. balls. Roll in sugar. place on greased baking sheet; flatten with a glass. Bake at 350 degrees F for 10-12 minutes.
1 pound skinless, boneless chicken breast
1 cup sliced carrots
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 - see recipe later
1. Preheat oven to 425 degrees F (220 degrees C.)
2. 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.
3. 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.
4. 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.
5. 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.
3 large cucumbers
1 teaspoon salt
1/4 cup white sugar
1/8 cup water
1/4 cup distilled white vinegar
1/2 teaspoon celery seed
1/4 cup chopped onion
1. Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
2. In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
2 cups flour
1 Tbsp. baking powder
1 teaspoon salt
1/3 cup vegetable oil
2/3 cup buttermilk*
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
3. Roll dough out on a lightly floured surface. Cut dough into biscuits.
4. Bake in preheated over for 15 minutes, or until golden brown.
*Buttermilk Substitute: Add 2 Tbsp. lemon juice to 1 cup milk
Creamy Irish Potato Soup
2 Tbsp. butter
4 green onions, sliced
1 stalk celery, sliced (don't have celery...will add carrots instead)
1 3/4 cups Chicken Broth
1/8 tsp. black pepper
3 medium potatoes, peeled and sliced 1/4 inch thick
1 1/2 cups milk
1. Heat butter in saucepan. Add onions and celery and cook until tender.
2. Add broth, black pepper and potatoes. Heat to a boil. cover and cook over low heat 15 minutes or until potatoes are tender.
3. Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through.
Add the peas to the potatoes and cook for 5 to 10 minutes longer, until potatoes are tender and peas are cooked. Transfer the vegetables to a colander to drain. In the same saucepan, melt the butter over low heat. Add flour and stir until blended. Add milk and continue cooking, stirring, until thickened. Add the drained vegetables to the sauce and gently stir to combine.
Serves 4.
Heat the butter in a large skillet; add onion and sauté for about 2 to 3 minutes, until onion is tender. Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted. Add about 1/3 of the hot mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli. Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli custard comes out clean.
Serves 6.
Grease a 2-quart baking dish. Heat oven to 350°.
In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted.
Combine the cauliflower with sauce and spoon into the prepared baking dish.
Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned.
Serves 6.
* 4CUPS OF MILK OR HEAVY CREAM WHAT EVER YOU PREFER.
* 2 CANS OF COOKED MIXED VEGETABLES OR YOU CAN USE PRECOOKED FROZEN VEGETABLES ABOUT 3 CUPS. I GET THE CANNED VEGETABLES THAT HAS CELERY IN IT.
* CHOPPED ONION VERY FINELY CHOPPED ABOUT 1 ROUNDED TSP. YOU CAN USE 1 TSP OF DRIED ONION.
* 3 ROUNDED TBSP. OF FLOUR TO MAKE WHITE SAUCE WITH.
* 2 TBSP. OF BUTTER OR YOU CAN USE BACON DRIPPINGS. I PREFER THE BUTTER OR MARGARINE.
* SPRINKLE A LITTLE PARMESAN CHEESE ON TOP IF YOU LIKE,WHEN SERVING.
* SALT AND PEPPER TO TASTE. CAN ADD YOU FAVORITE SEASONING SALT.
1. IN A SAUCE PAN MELT THE BUTTER AND STIR IN THE FLOUR TILL MIXED THEN SLOWLY ADD THE MILK AND STIRRING CONSTANTLY TILL MIXED WELL AND LUMPS ARE GONE. ADD THE SEASONINGS AT THIS TIME.BRING TO A BOIL OVER MEDIUM HEAT THEN SIMMER TILL THICK. MAKE SURE YOU STIR OFTEN SO AS NOT TO STICK AND BURN.
2. PLACE VEGETABLES INTO A BIG PAN AND ADD THE THICKENED WHITE SAUCE BRING TO A LOW BOIL ,AND BOIL 5 MINS. THEN SHUT OFF BURNER. POUR INTO BOWLS AND SPRINKLE ON THE CHEESE .
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/3 cup shortening
1 beaten egg
1/2 cup buttermilk
Sift together flour, sugar, baking powder, salt, and soda. Cut in shortening until mixture resembles coarse meal. Combine egg and buttermilk; stir into the flour mixture. Spread into a greased and floured 8-inch round or square cake pan. Sprinkle with topping and bake at 350° for 30 minutes.
Topping:
1/2 cup brown sugar
2 tsp cinnamon
2 Tbsp melted butter
1/2 cup chopped pecans
Combine topping ingredients. Sprinkle over coffee cake batter just before baking.
1 cup whole milk
1/2 cup water
1/4 cup unsalted butter
4 1/2 cups all-purpose flour
1 package instant yeast
2 Tbsp granulated sugar
1 1/2 tsp kosher salt
1 large egg
In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C). In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
1 3/4 cup pureed pumpkin
1 1/2 cup brown sugar
1/2 cup butter, softened
3 eggs
3-4 cups all-purpose unbleached flour
2 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
2 cups chopped walnuts or chocolate chips
Preheat the oven to 350.
Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in.
Pour or spoon the batter into greased muffin tins or bread pans. Bake on the center rack until a toothpick poked into the center comes out dry. At sea level, muffins should take between 20 and 25 minutes to bake, small loaves between 25 and 30 minutes, and full sized loaves between 50 minutes and 1 hour.
3-4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
1 9-inch pie shell
1 head broccoli, chopped
8 oz fresh mushrooms, thinly sliced
1 cup milk
3 eggs, beaten
2 Tbsp margarine, melted
1 Tbsp flour
1 tsp salt
1/2 - 1 tsp pepper
1 cup shredded cheddar cheese,
Preheat oven to 375 degrees. Bake pie crust about 10 minutes or until bottom is slightly brown. Let cool. Cook broccoli until tender; drain well. Combine milk, eggs, margarine, flour, salt, pepper and 3/4 cup cheese; whisk until well blended. Sprinkle remaining 1/4 cup of cheese over crust. Layer broccoli and mushrooms on cheese. Pour milk and egg mixture over all. Bake at 375° for 35 to 45 minutes or until a knife inserted in center comes out clean.
4 to 6 servings.
1 cup all-purpose flour
1/4 tsp dried leaf thyme, crumbled
1/4 tsp dried leaf oregano, crumbled
dash salt
3 Tbsp butter
3 Tbsp shortening
3-4 Tbsp milk
Filling:
2 cups shredded cheddar cheese
1/2 cup cauliflower, cooked and well drained, cut into smaller pieces
1/2 cups frozen peas and diced carrots, cooked and well drained
3 Tbsp flour
1/2 tsp dried leaf thyme, crumbled
1/2 tsp salt
1/4 tsp dried leaf oregano, crumbled
1/8 tsp garlic powder
1/8 tsp pepper
1 Tbsp butter
1/2 cup chopped onion
1 1/4 cups milk
3 eggs, beaten
Preparation:
Combine flour, 1/4 teaspoon thyme and 1/4 teaspoon oregano. Cut in 3 tablespoons butter and 3 tablespoons shortening until mixture resembles coarse crumbs. Sprinkle with the milk, one tablespoon at a time, mixing until dry ingredients are moistened. Shape dough into a ball. Roll out on a lightly floured surface to form a circle 12-inches in diameter. Line a 9-inch pie plate with pastry; turn under edges and flute, forming a rather high rim.
For filling, combine cheese, vegetables, flour, thyme, salt, oregano, garlic powder, and pepper; gently toss. Place cheese mixture in bottom of pie crust. Melt butter in a skillet; saute onion until tender, about 5 minutes. Sprinkle onion over cheese mixture. Combine milk and eggs; pour over cheese mixture. Bake at 350° 45 to 50 minutes, or until a knife inserted in the center comes out clean. Let vegetable quiche stand 10 to 12 minutes before serving.
4 cups bread flour
1 Tbsp sugar
1 1/2 tsp salt
1 Tbsp vegetable oil
2 tsp instant yeast
1 1/4 to 1 1/2 cups of warm water
Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.
Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!
Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!
You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.
Grilled Fajita Recipe with Fresh Grilled Vegetables
16 oz can refried beans, warm
1/2 cup shredded Mexican cheese
8 small flour tortillas
1 yellow squash, sliced
1 zucchini, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
2 tsp chili powder
2 tsp ground cumin
3 Tbsp lime juice
1/8 tsp cayenne pepper
1/2 tsp salt
1 lb aspsaragus spears, trimmed
1 red onion, sliced
Preheat the grill. Combine the cumin, lime juice, cayenne pepper, salt, and chili powder in a bowl and brush this mixture over the onion slices. Microwave them on high for a minute, and then set them to one side. Toss the onions with the rest of the prepared vegetables and the rest of the lime juice mixture.
Leave it to marinate for 30 minutes. Grill the asparagus for 10 minutes, the onion slice for 8 minutes and the bell peppers for 10 minutes. The squash will take about 6 minutes. Heat the tortillas according to the directions on the pack. Spread each tortilla with refried beans, then some of the vegetables and some cheese. Fold them in half and serve hot.
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Corn and Chicken Soup, Mexican Style
2 chicken breasts, no skin or bones, chopped
1/2 tsp minced garlic
1/2 tsp olive oil
1/2 cup chopped onion
1 cup chunky salsa
1 1/2 cups frozen corn kernels
1/4 tsp ground cumin
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 tsp chili powder
1 Tbsp lemon juice
3 1/2 cups chicken broth
Saute the chicken in the oil for 5 minutes in a pot over a medium heat. Add the cumin and garlic. Combine well. Add the corn, broth, chili powder, onion, salsa and lemon juice. Turn the heat down to low and simmer for 20 to 30 minutes. Pour the soup in serving bowls and top with the cheese and sour cream.
If you want to make this recipe in a slow cooker or crockpot, you can add all the ingredients apart from the tortilla chips, cheese, and sour cream, cook it slowly for 7 hours. Remove the chicken after 6 and a half hours to shred it then cook it for the other half an hour. Serve this Mexican crockpot soup, topped with the sour cream and cheese.
3 Tbsp butter
10 oz white mushrooms, sliced
1/2 tsp chili powder
1/2 tsp salt
1/4 cup fresh cilantro leaves, chopped coarsely
4 10-inch flour tortillas
8 oz grated cheese, about 2 1/2 cups
garnishes: salsa, cilantro, sour cream
Melt two Tbsp butter over medium high heat in a medium sized skillet. Add mushrooms and distribute evenly, then cook until browned.
Add remaining butter if pan seems dry and toss mushrooms, cooking until brown throughout. Season with salt and chili powder. Stir in cilantro, and then set aside. Toast tortillas over a gas burner or in a dry heavy skillet, then place on prepared baking sheet.
Spread cheese on one half of tortilla and top with mushrooms, and then fold over into a half moon. Lay a sheet of foil over the top of the quesadillas and bake until cheese melts.
Mexican Beef (Chicken) Casserole with Rice and Tomatoes
1/2 onion, chopped
1 can evaporated milk
1 can cheese soup
1 can cream of chicken soup
3 1/2 ounces diced green chili peppers
1 lb ground beef (chicken)
6 tortillas, each torn in 6 pieces
Handful of corn chips
Handful of cheddar cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
oil for greasing
Preheat the oven to 350 F. Cook the chili peppers, onions and beef in a large pan until the beef is browned. Drain the excess fat. Add the soups and evaporated milk and bring to the boil. Grease an 11 x 13 inch casserole dish with cooking oil and layer the ingredients, so you will have a layer of tortillas, cheese, corn chips and beef. Repeat these layers, ending with beef and finish with a sprinkling of cheese. Bake this Mexican casserole recipe for 30 minutes; making sure the cheese on top does not burn.
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1 mango, peeled and diced
1 red pepper, roasted, peeled and diced
1 Tbsp. olive oil
1/4 cup fresh cilantro, chopped
1/2 orange, peeled and diced
1 canned pineapple ring, chopped
juice of 1 lime
1/4 cup green onions, chopped
salt and black pepper, to taste
Combine all ingredients well, adjusting the seasoning to taste.
DOUGH:
3 1/2 c. flour
2 sticks plus 1 Tbsp. butter
1/2 c. sugar
2 eggs
1 tsp baking powder
FILLING:
3-4 apples, thinly sliced
GLAZE:
1 egg
2 tbsp. sour cream (or yoghurt)
2 tbsp. apricot jam
1 tbsp lemon juice
1/2 tsp. almond extract
1 tbsp. sugar
1/4 tsp cinnamon
2 tbsp. finely chopped nuts
1. Preheat oven to 350 degrees.
2. For dough, cream butter and sugar. Add eggs. Add flour and baking powder.
3. Knead lightly, just until mixture forms a ball.
4. Press dough into 2 (9 inch) springform pans or 1 jelly roll size pan. Or freeze 1/2 of dough. It should come up sides of pan about 1/2 inch.
5. Arrange fruit slices on dough in a spiral. Keep torte in refrigerator while you make glaze.
6. Mix first 5 glaze ingredients in blender or food processor. all chunks of apricot should be gone. Pour over fruit.
7. Sprinkle with cinnamon sugar and nuts. Bake for 35 minutes.
The Ultimate Brownie
8 1-ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 Tbsp. vanilla
1 1/2 cups flour
1 tsp. salt
1. Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
2. Melt chocolate and butter in a saucepan over low heat; set aside. in a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.
3. Bake for 35-40 minutes. Cool and frost if desired, but that is not necessary.
