Chiska gave me a jar of these for Christmas and they were so good. I wasn't too sure about them when I saw them but they are delicious!! She found the recipe on a blog.
Pickled Mexican Carrots by- Ada Udall
5 pounds carrots, sliced 1/4” on a diagonal.
Put carrots in boiling water w/ 1 TBS salt for about 5 minutes till done but not soft. Test for the degree of crispness you want, then remove/ drain from hot water and put into a sink of ice water. You don’t want limp soggy pickles, but not too crisp either. Keep an eye on them and keep checking them and pull them off when they feel right to you.
In another pot put:
4 cups water
2 cups cider vinegar
2 TBS salt (I use pickling salt if I have it.)
Bring to a boil.
Open a small can of pickled jalapeno peppers. Use 1/4 cup of the liquid in the vinegar solution.
Slice 2 or 3 peppers into julienne strips.
Slice 1/2 white onion and
2 garlic cloves, peeled.
In a gallon jar, or several smaller ones that will equal a gallon, put down a layer of carrots, a few peppers, onion slices and garlic slices. Sprinkle a bit of cilantro and oregano on top and repeat starting with the carrots until all ingredients are used up. Pour hot vinegar solution over all and add 1 TBS olive oil on top and let stand for at least three days. You can repack into smaller jars or just eat them out of the big one. They will keep in the fridge for a few weeks. I have actually found a jar from last year in the root cellar and we opened it up and they were great! At room temp I don’t think that they would last as long as that.
Tuesday, December 28, 2010
Thursday, November 25, 2010
Turkey
Jeremy (Ben's chef brother) instructed me on how to make a turkey last year, and it was so good! Of course, I forgot a lot of the instructions, and had to call him again this year. This year I am putting the instructions in a safe place: on our blog.
Rub down the turkey with salt, pepper and honey.
It is not recommended that you cook stuffing in the turkey. Because it is a raw cavity, for the stuffing to be safe to eat, it has to reach a certain temperature. In order for the stuffing to reach that temperature, the turkey has to get super hot, which will make the turkey dry. To give the turkey some flavor, "fill up that bird with love." In other words, put some herbs and garlic inside the cavity while it cooks.
Cook the turkey at 350 degrees uncovered until the turkey reaches the desired color.
Cover the turkey with tin foil and continue to bake.
Remove the turkey from the oven about 30 minutes before it is finished cooking (as a turkey will continue to cook for 30 minutes after you take it out of the oven).
Most people do not like turkey because most people over cook their turkeys. If you wait until the thing pops up (which is supposed to indicate the turkey is done), you have over cooked your turkey. Turkey should be moist, and then it will be yummy.
So, there you have it, and there I have it. Instructions for next year. Thanks, Jeremy!
Oh...and if your turkey happens to be de-boned (as I expect ours will), it will cook much faster.
Rub down the turkey with salt, pepper and honey.
It is not recommended that you cook stuffing in the turkey. Because it is a raw cavity, for the stuffing to be safe to eat, it has to reach a certain temperature. In order for the stuffing to reach that temperature, the turkey has to get super hot, which will make the turkey dry. To give the turkey some flavor, "fill up that bird with love." In other words, put some herbs and garlic inside the cavity while it cooks.
Cook the turkey at 350 degrees uncovered until the turkey reaches the desired color.
Cover the turkey with tin foil and continue to bake.
Remove the turkey from the oven about 30 minutes before it is finished cooking (as a turkey will continue to cook for 30 minutes after you take it out of the oven).
Most people do not like turkey because most people over cook their turkeys. If you wait until the thing pops up (which is supposed to indicate the turkey is done), you have over cooked your turkey. Turkey should be moist, and then it will be yummy.
So, there you have it, and there I have it. Instructions for next year. Thanks, Jeremy!
Oh...and if your turkey happens to be de-boned (as I expect ours will), it will cook much faster.
Sunday, November 14, 2010
French Bread
This is an easy French Bread recipe that I got from my friend. I made 12 loaves for a Priesthood Preview dinner and it was a hit. Much, much better than the store-bought stuff.
2 1/2 cups warm water
2 Tablespoons Yeast
3 Tablespoons sugar
2 Tablespoons white vinegar
add these ingredients together and let sit until bubbly
1 Tablespoon salt
1/3 cup oil (any kind will do- I used Canola)
6 cups of flour (or a little more if it is too soft). I used 1/2 whole wheat
Put water, yeast, sugar and vinegar in your bowl, mix and let sit until yeast gets foamy. Add the rest of the ingredients and then knead for 2-5 mins.(I use my Bosch) Put dough in a bowl (or keep in the mixing bowl) and put in the oven with a small pot of water that you have already boiled. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl (I just set a timer and go about my day and check it every 30 mins). You can do this twice or longer if you wish. I opt for the two times!
Put the dough on a greased countertop and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the cookie sheet (or use parchment paper). Roll the dough into balls and then rectangle shapes (french bread shapes). Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Let rise 30 mins (or until doubled). Makes three medium size loaves. Recipe can be doubled to make great 6 loaves. Bake at 375 for 30 mins.
Monday, November 8, 2010
Sour Cream Apple Bars
I got this recipe from a friend that got it from a friend :)
It is so good I had to share.
Crust:
1 cup soft butter
1 cup brown sugar
2 cups oats
1 cup flour
1 cup finely chopped pecans
1 tsp baking soda
1 tsp cinnamon
Filling:
1 cup sour cream (I used light)
3/4 cup sugar
2 Tbsp flour
1 egg
2 cups shredded apples (I used Granny Smith’s)
For the crust: Beat the butter and brown sugar till creamy. Add the remaining ingredients and mix well. Press half in a lightly greased 9×13″ pan. Bake at 350° for about 8-10 minutes.
While crust is baking, prepare the filling: Grate your apples. Mine were small, so I used three. Stir together all ingredients till well combined. Spread over hot crust. Top with remaining oatmeal mixture. Bake an additional 35-49 minutes, or till center is set. Cool, then cut into bars. Store in the refrigerator.
I peeled my apples.
It is so good I had to share.
Crust:
1 cup soft butter
1 cup brown sugar
2 cups oats
1 cup flour
1 cup finely chopped pecans
1 tsp baking soda
1 tsp cinnamon
Filling:
1 cup sour cream (I used light)
3/4 cup sugar
2 Tbsp flour
1 egg
2 cups shredded apples (I used Granny Smith’s)
For the crust: Beat the butter and brown sugar till creamy. Add the remaining ingredients and mix well. Press half in a lightly greased 9×13″ pan. Bake at 350° for about 8-10 minutes.
While crust is baking, prepare the filling: Grate your apples. Mine were small, so I used three. Stir together all ingredients till well combined. Spread over hot crust. Top with remaining oatmeal mixture. Bake an additional 35-49 minutes, or till center is set. Cool, then cut into bars. Store in the refrigerator.
I peeled my apples.
Sunday, September 12, 2010
BBQ Ckicken rolls
6 chicken breasts --fillet and pound with a meat mallet to flatten them
Monterey Jack cheese-- 12 1/4 inch thick slices about an inch wide
Black Forest ham--12 slices thin like sandwich meat
Sweet baby ray's BBQ sauce (or what ever sauce you like)--about 1-cup
After you fillet the chicken pound it with a meat mallet to flatten (this makes it easier to roll), place a slice of ham and a piece of cheese on the chicken and roll up. Poke a toothpick through the chicken to hold it together. Place the rolls into a 9x13 pan and pour the BBQ sauce over the chicken. Cover with foil and bake for 40 minutes on 350.
Makes 12 rolls
Monterey Jack cheese-- 12 1/4 inch thick slices about an inch wide
Black Forest ham--12 slices thin like sandwich meat
Sweet baby ray's BBQ sauce (or what ever sauce you like)--about 1-cup
After you fillet the chicken pound it with a meat mallet to flatten (this makes it easier to roll), place a slice of ham and a piece of cheese on the chicken and roll up. Poke a toothpick through the chicken to hold it together. Place the rolls into a 9x13 pan and pour the BBQ sauce over the chicken. Cover with foil and bake for 40 minutes on 350.
Makes 12 rolls
Sunday, September 5, 2010
Pizza Factory Bread Twists
Recipe from a friend of mine for yummy breadsticks!
Dough:
1 1/2 cups hot water
1 Tbsp sugar
1/2 tsp salt
1 Tbsp SAF instant yeast
3 1/2 – 4 cups flour
Glaze:
2-3 Tbsp melted butter
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill weed
1/8 tsp Italian seasoning
Combine water, sugar, salt, yeast, and enough flour to make a soft dough. Knead for 3-4 minutes. On greased counter, break off pieces of dough and roll into thin ropes that are about 1 1/2 times the length of your skewers. Twist the rope around the skewer and place on a greased cookie sheet. Repeat till all dough is used. Let twists rise till doubled, about 30 minutes. While they are baking, combine the glaze ingredients so the flavors will blend. Bake twists at 375 for about 12-15 minutes or till golden brown. Remove from oven and brush with the butter glaze. Try not to drool.
Notes:
-You could add some canned parmesan cheese to the glaze if you want. All I had was the fresh stuff and I knew that wouldn’t work as well.
-If you don’t have skewers and are just twisting your dough ropes together, they will need to bake longer because they will be fatter.
-As with all bread recipes, if you don’t have the instant yeast, you must first dissolve your yeast in the warm water, and let the dough rise once before you form your twists.
-I tried brushing the glaze on a few of the twists before baking them, and trust me, it is not as good. Brushing them after really made a difference in the great flavor
Dough:
1 1/2 cups hot water
1 Tbsp sugar
1/2 tsp salt
1 Tbsp SAF instant yeast
3 1/2 – 4 cups flour
Glaze:
2-3 Tbsp melted butter
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill weed
1/8 tsp Italian seasoning
Combine water, sugar, salt, yeast, and enough flour to make a soft dough. Knead for 3-4 minutes. On greased counter, break off pieces of dough and roll into thin ropes that are about 1 1/2 times the length of your skewers. Twist the rope around the skewer and place on a greased cookie sheet. Repeat till all dough is used. Let twists rise till doubled, about 30 minutes. While they are baking, combine the glaze ingredients so the flavors will blend. Bake twists at 375 for about 12-15 minutes or till golden brown. Remove from oven and brush with the butter glaze. Try not to drool.
Notes:
-You could add some canned parmesan cheese to the glaze if you want. All I had was the fresh stuff and I knew that wouldn’t work as well.
-If you don’t have skewers and are just twisting your dough ropes together, they will need to bake longer because they will be fatter.
-As with all bread recipes, if you don’t have the instant yeast, you must first dissolve your yeast in the warm water, and let the dough rise once before you form your twists.
-I tried brushing the glaze on a few of the twists before baking them, and trust me, it is not as good. Brushing them after really made a difference in the great flavor
Wednesday, July 14, 2010
Broccoli salad
This is so yummy!!
Thanks for the recipe!!
BROCCOLI SALAD
1 large broccoli head
1 c. chopped celery
2 c. seedless red grapes
1/2 - 1 c. sunflower seeds, roasted and salted
1 c. craisins
12 oz. bacon, cooked and crumbled
1/4 c. red onion, thinly sliced
Dressing:
1 c. mayonnaise
1 Tbsp. white vinegar
1/4 c. sugar
Combine all salad ingredients.
Mix dressing and combine with salad. Stir well
Thanks for the recipe!!
BROCCOLI SALAD
1 large broccoli head
1 c. chopped celery
2 c. seedless red grapes
1/2 - 1 c. sunflower seeds, roasted and salted
1 c. craisins
12 oz. bacon, cooked and crumbled
1/4 c. red onion, thinly sliced
Dressing:
1 c. mayonnaise
1 Tbsp. white vinegar
1/4 c. sugar
Combine all salad ingredients.
Mix dressing and combine with salad. Stir well
Monday, July 5, 2010
Bagels
These chewy, ring-shaped white rolls were once the everyday bread of Eastern European Jews, but have since become equally associated with New York City and the classic breakfast of bagels and cream cheese. Before baking, the bagels are poached; this gives them their characteristically shiny, chewy exterior and dense, tender interior.
INGREDIENTS:
2 tsp dry yeast
1 1/2 Tbsp sugar
1 1/4 cups water
3 1/2 cups unbleached flour, plus extra for kneading
1 1/2 tsp salt
DIRECTIONS:
1. Sprinkle the yeast and sugar into 1/2 cup of the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center of the flour and pour in the dissolved yeast.
2. Pour about half of the remaining water into the well. Mix in the flour. Stir in the reserved water, as needed, to form a firm, moist dough.
3. Turn the dough out onto a well-floured work surface. Knead until smooth and elastic, about 10 minutes. As you knead the dough, gradually work in as much additional flour as you can comfortably knead- this dough should be very stiff and firm.
(Dough is sufficiently kneaded if you gently press your finger into the top of the dough and it springs back immediately- if it does not, continue to knead)
4. Put the dough in a lightly oiled bowl, turning the dough to coat, and cover with a dish towel. Let rise until doubled in size, about 1 hour. Punch down, then let rest for 10 minutes.
(To make sure rising is complete, test the dough by gently pressing it with a fingertip. When rising is complete, the indentation made will spring back gradually. If the dough is under-risen the indentation will spring back at once. If the dough is over-risen the finger will create a permanent mark that will not spring back at all.)
5. Cut the dough into eight equal pieces. Shape each piece into a ball (see directions below). Form each ball into a ring by inserting a floured finger into the center of each one.
To form dough into a ball: press gently down on each piece of dough to expel any air bubbles. Cup the palm of your hand over each piece and roll it over a floured work surface until it forms a smooth ball.
6. Work the finger in a circle to stretch and widen the hole. Then twirl the ring around the index finger of one hand and the thumb of the other hand until the hole is about 1/3 of the bagel's diameter.
7. Place the bagels on a lightly oiled baking sheet, then cover with a damp dish towel and let rest for 10 minutes.
8. Bring a large pan of water to a boil (I used a pot), then reduce the heat to allow the water to simmer. Use a perforated skimmer to carefully lower the bagels into the water in batches of two to three at a time. Boil each batch of bagels, uncovered, until they rise to the surface, about 1 minute, turning them once. Remove the bagels from the water using a perforated skimmer, and drain.
9. Transfer the drained bagels to a lightly oiled baking sheet. Bake in the oven (preheated to 425°) for 20 minutes, until golden. Cool on a wire rack.
INGREDIENTS:
2 tsp dry yeast
1 1/2 Tbsp sugar
1 1/4 cups water
3 1/2 cups unbleached flour, plus extra for kneading
1 1/2 tsp salt
DIRECTIONS:
1. Sprinkle the yeast and sugar into 1/2 cup of the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center of the flour and pour in the dissolved yeast.
2. Pour about half of the remaining water into the well. Mix in the flour. Stir in the reserved water, as needed, to form a firm, moist dough.
3. Turn the dough out onto a well-floured work surface. Knead until smooth and elastic, about 10 minutes. As you knead the dough, gradually work in as much additional flour as you can comfortably knead- this dough should be very stiff and firm.
(Dough is sufficiently kneaded if you gently press your finger into the top of the dough and it springs back immediately- if it does not, continue to knead)
4. Put the dough in a lightly oiled bowl, turning the dough to coat, and cover with a dish towel. Let rise until doubled in size, about 1 hour. Punch down, then let rest for 10 minutes.
(To make sure rising is complete, test the dough by gently pressing it with a fingertip. When rising is complete, the indentation made will spring back gradually. If the dough is under-risen the indentation will spring back at once. If the dough is over-risen the finger will create a permanent mark that will not spring back at all.)
5. Cut the dough into eight equal pieces. Shape each piece into a ball (see directions below). Form each ball into a ring by inserting a floured finger into the center of each one.
To form dough into a ball: press gently down on each piece of dough to expel any air bubbles. Cup the palm of your hand over each piece and roll it over a floured work surface until it forms a smooth ball.
6. Work the finger in a circle to stretch and widen the hole. Then twirl the ring around the index finger of one hand and the thumb of the other hand until the hole is about 1/3 of the bagel's diameter.
7. Place the bagels on a lightly oiled baking sheet, then cover with a damp dish towel and let rest for 10 minutes.
8. Bring a large pan of water to a boil (I used a pot), then reduce the heat to allow the water to simmer. Use a perforated skimmer to carefully lower the bagels into the water in batches of two to three at a time. Boil each batch of bagels, uncovered, until they rise to the surface, about 1 minute, turning them once. Remove the bagels from the water using a perforated skimmer, and drain.
9. Transfer the drained bagels to a lightly oiled baking sheet. Bake in the oven (preheated to 425°) for 20 minutes, until golden. Cool on a wire rack.
Monday, June 28, 2010
Cream of Chicken Soup
Cream of Chicken Soup is expensive in the Netherlands (about $3.00/can), so when I saw that my friend, Tami Barker, made homemade Cream of Chicken Soup, I had to have the recipe. I have tried it, and it is GOOD! So, thank you, Tami for sharing and for saving me money. :)
1-1/2 cups chicken broth
1/2 tsp poultry seasoning
1/2 tsp onion powder (I subbed with 1/4 fresh finely chopped red onion)
1/2 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
1-1/2 cups milk
3/4 cup flour
In a sauce pan bring broth, seasonings and 1/2 cup of milk to a boil.
Ina separate bowl mix flour and 1 cup of milk.
Add flour mix to saucepan, whisking briskly until it boils & thickens. Let cool.
You can also add about a half a chicken breast of cooked and seasoned chicken to the soup.
It is equivalent to 2 cans cream of chicken soup.
If you want cream of mushroom soup, use vegetable broth instead of chicken broth and saute mushrooms to put in it. And I suppose you would cut out the poultry seasoning and add a little more garlic and onion.
1-1/2 cups chicken broth
1/2 tsp poultry seasoning
1/2 tsp onion powder (I subbed with 1/4 fresh finely chopped red onion)
1/2 tsp garlic powder
1/8 tsp black pepper
1/4 tsp salt
1-1/2 cups milk
3/4 cup flour
In a sauce pan bring broth, seasonings and 1/2 cup of milk to a boil.
Ina separate bowl mix flour and 1 cup of milk.
Add flour mix to saucepan, whisking briskly until it boils & thickens. Let cool.
You can also add about a half a chicken breast of cooked and seasoned chicken to the soup.
It is equivalent to 2 cans cream of chicken soup.
If you want cream of mushroom soup, use vegetable broth instead of chicken broth and saute mushrooms to put in it. And I suppose you would cut out the poultry seasoning and add a little more garlic and onion.
Sunday, May 9, 2010
Lemon Chiffon Pie
From Kathleen
Make a graham cracker crust. (Massacre 8 graham crackers in your food processor; with a fork, stir in a small bowl with 5 Tbsp. of melted butter and 2 Tbsp. of sugar until blended; press it into shape in a 9 inch pie pan with the bottom of a glass and bake at 350° for about 25 minutes.) Set the crust aside to cool.
1 14-oz can Sweetened Condensed milk (NOT Evaporated Milk)
1/2 Cup Lemon Juice (Tastes best if free lemons are used)
Optional - add a couple drops of yellow food coloring to make it more yellow
1 Cup (1/2 Pint) whipping cream,
whipped with 1 Tsp. vanilla & 2 Tbsp. powdered sugar
1. In medium bowl, combine Sweetened Condensed Milk, & lemon juice (plus food coloring if you want to use any). Stir until well blended.
2. Whip cream into peaks. Gently fold into the Condensed Milk mixture.
3. Pour into the baked crust and chill at least three hours to set. You can serve it with more whipping cream if you want, but it's fine just as is. Best served with friends, of course.
Make a graham cracker crust. (Massacre 8 graham crackers in your food processor; with a fork, stir in a small bowl with 5 Tbsp. of melted butter and 2 Tbsp. of sugar until blended; press it into shape in a 9 inch pie pan with the bottom of a glass and bake at 350° for about 25 minutes.) Set the crust aside to cool.
1 14-oz can Sweetened Condensed milk (NOT Evaporated Milk)
1/2 Cup Lemon Juice (Tastes best if free lemons are used)
Optional - add a couple drops of yellow food coloring to make it more yellow
1 Cup (1/2 Pint) whipping cream,
whipped with 1 Tsp. vanilla & 2 Tbsp. powdered sugar
1. In medium bowl, combine Sweetened Condensed Milk, & lemon juice (plus food coloring if you want to use any). Stir until well blended.
2. Whip cream into peaks. Gently fold into the Condensed Milk mixture.
3. Pour into the baked crust and chill at least three hours to set. You can serve it with more whipping cream if you want, but it's fine just as is. Best served with friends, of course.
Tuesday, January 19, 2010
Chile Verde II
From Allrecipes.com
Ingredients
6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped
Directions
1.In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2.Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
from "Debra"
This was the first time I made this. I read through the reviews and took advantage of everyones experience. I took a little from each person. I put the tomatillos and jalapenos in a pot with a little water (approx 1 cup) and steam/boiled them till they were soft. I also lightly floured the pork before searing in the skillet. After the pork was seared, I put the meat in a large crock pot. I put the stemed tomatillos, fresh cilantro leaves and stemed jalapenos in the blender for 1-2 min. I poured the mixture over the meat in the crock pot. I took the other peppers (yellow and poblano) and roasted them on the gas grill until they were blistered all over. I placed them in a plastic bag to cool..then under water peeled the skin off of each. I placed the yellow and pablano peppers in the blender and mixed for 1-2 min, then added this to the crock pot over the meat. I cooked the onions w/spices as instructed, and once the onions were soft I added 1/2 cup chicken broth to help deglaze the skillet then added this into the crock pot. I cut the recipe in half (service for 10), but the one IMPORTANT thing was that I added all the ingredients into the crock pot and then added the chicken stock LAST so I could control the thickness of the sauce. I ended up using approx 3 1/2 cups of chicken broth because the tomatillos and blended chilis made up the rest of the sauce. It was FANTASTIC....the BEST Verde ever!
Ingredients
6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped
Directions
1.In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2.Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
from "Debra"
This was the first time I made this. I read through the reviews and took advantage of everyones experience. I took a little from each person. I put the tomatillos and jalapenos in a pot with a little water (approx 1 cup) and steam/boiled them till they were soft. I also lightly floured the pork before searing in the skillet. After the pork was seared, I put the meat in a large crock pot. I put the stemed tomatillos, fresh cilantro leaves and stemed jalapenos in the blender for 1-2 min. I poured the mixture over the meat in the crock pot. I took the other peppers (yellow and poblano) and roasted them on the gas grill until they were blistered all over. I placed them in a plastic bag to cool..then under water peeled the skin off of each. I placed the yellow and pablano peppers in the blender and mixed for 1-2 min, then added this to the crock pot over the meat. I cooked the onions w/spices as instructed, and once the onions were soft I added 1/2 cup chicken broth to help deglaze the skillet then added this into the crock pot. I cut the recipe in half (service for 10), but the one IMPORTANT thing was that I added all the ingredients into the crock pot and then added the chicken stock LAST so I could control the thickness of the sauce. I ended up using approx 3 1/2 cups of chicken broth because the tomatillos and blended chilis made up the rest of the sauce. It was FANTASTIC....the BEST Verde ever!
New posts
I went on the Myfamily.com site that we had a bunch of recipes and copied them all to this blog. That way when Joe discontinues the Myfamily site then we won't lose the recipes that we had entered there. Hope that I got them all.
Cranberry Apple Pie
From My Family.com
posted by Jonh 2005
Description:
Delicious!
Ingredients:
2 cups sugar
1/4 cup cornstarch
1/4 cup orange juice
1/2 teaspoon cinnamon
1/2 teaspoon apple pie spice
1/8 teaspoon nutmeg
1/4 teaspoon lemon juice
4 cups sliced peeled tart apples
1 1/2 - 2 cups fresh cranberries
1 tablespoon butter
pastry for one double (9") pie crust
Directions:
In a large bowl, combine the first seven ingredients. Add the apples and cranberries; toss gently. Line a 9-inch pie plate with bottom pastry. Add the filling; dot with butter. Roll the remaining pastry to fit top of pie. Cut vents in pastry, using a small apple cutter if desired. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until crust is golden brown and filling is bubbly.
Note: place baking sheet on oven rack under pie to catch any drippings. May need to shield crust with foil during baking to prevent over-browning.
Number Of Servings:6-8
Preparation Time:1/2 hour
posted by Jonh 2005
Description:
Delicious!
Ingredients:
2 cups sugar
1/4 cup cornstarch
1/4 cup orange juice
1/2 teaspoon cinnamon
1/2 teaspoon apple pie spice
1/8 teaspoon nutmeg
1/4 teaspoon lemon juice
4 cups sliced peeled tart apples
1 1/2 - 2 cups fresh cranberries
1 tablespoon butter
pastry for one double (9") pie crust
Directions:
In a large bowl, combine the first seven ingredients. Add the apples and cranberries; toss gently. Line a 9-inch pie plate with bottom pastry. Add the filling; dot with butter. Roll the remaining pastry to fit top of pie. Cut vents in pastry, using a small apple cutter if desired. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees; bake 50 minutes longer or until crust is golden brown and filling is bubbly.
Note: place baking sheet on oven rack under pie to catch any drippings. May need to shield crust with foil during baking to prevent over-browning.
Number Of Servings:6-8
Preparation Time:1/2 hour
Strawberry Cake
From Myfamily.com
posted by Sharon 2005
Description:
Flan yellow cake with strawberries
Ingredients:
3 eggs
1 cup sugar
1/3 cup water
1 tsp vanilla
1 cup CAKE flour
1 tsp baking powder
1/4 tsp salt
flan pan
1 pkg strawberry jello
1 cup hot water
3 cup cold water or use ice cubes - chill
whip cream
Directions:
Beat until thick and lemon color 3 eggs.
Gradually add 1 cup sugar
Low speed, add 1/3 c water and 1 tsp. vanilla
Gradually blend in 1 cup cake flour, 1 tsp baking powder and 1/4 tsp salt.
Smooth oil and flower over flan pan & pour batter
Cook 12-20 minutes (toothpick), loose while warm
Topping: Mix 1 pkg strawberry jello with 1 cup hot water & 3 cup cold water (or ice cubes) chill.
Slice strawberries and put on top of cold cake
Pour jello mixture over top - refrigerate
Serve - top with whip cream
Number Of Servings:eight
Preparation Time:1 hour + refrigerate
posted by Sharon 2005
Description:
Flan yellow cake with strawberries
Ingredients:
3 eggs
1 cup sugar
1/3 cup water
1 tsp vanilla
1 cup CAKE flour
1 tsp baking powder
1/4 tsp salt
flan pan
1 pkg strawberry jello
1 cup hot water
3 cup cold water or use ice cubes - chill
whip cream
Directions:
Beat until thick and lemon color 3 eggs.
Gradually add 1 cup sugar
Low speed, add 1/3 c water and 1 tsp. vanilla
Gradually blend in 1 cup cake flour, 1 tsp baking powder and 1/4 tsp salt.
Smooth oil and flower over flan pan & pour batter
Cook 12-20 minutes (toothpick), loose while warm
Topping: Mix 1 pkg strawberry jello with 1 cup hot water & 3 cup cold water (or ice cubes) chill.
Slice strawberries and put on top of cold cake
Pour jello mixture over top - refrigerate
Serve - top with whip cream
Number Of Servings:eight
Preparation Time:1 hour + refrigerate
Italian Chicken and Couscous
From Myfamily.com
posted by Ruth 2005
Ingredients:
1 Tbs olive or vegetable oil
2 cloves garlic, finely chopped
1 can (14 ½ oz) stewed tomatoes, drained and ½ cup liquid reserved
1 lb boneless, skinless chicken breast halves cut into ½ inch strips
1 medium onion, thinkly sliced and separated into rings
1 ½ tsp chopped fresh or ½ tsp dried oregano leaves
1/8 tsp pepper
1 ½ cups chicken broth
1 medium zucchini, cut lengthwise in half, then cut crosswise into ¼ inch slices
½ package (10 ounce size) couscous (3/4 cup) (Couscous is a pasta)
Directions:
Heat oil in 10 inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.
posted by Ruth 2005
Ingredients:
1 Tbs olive or vegetable oil
2 cloves garlic, finely chopped
1 can (14 ½ oz) stewed tomatoes, drained and ½ cup liquid reserved
1 lb boneless, skinless chicken breast halves cut into ½ inch strips
1 medium onion, thinkly sliced and separated into rings
1 ½ tsp chopped fresh or ½ tsp dried oregano leaves
1/8 tsp pepper
1 ½ cups chicken broth
1 medium zucchini, cut lengthwise in half, then cut crosswise into ¼ inch slices
½ package (10 ounce size) couscous (3/4 cup) (Couscous is a pasta)
Directions:
Heat oil in 10 inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.
Mustard Lemon Chicken
from Myfamily.com
posted by Ruth 2005
Ingredients:
2 Tbsp. mustard
2 Tbsp. vinegar
3 Tbsp. lemon juice
2 cloves garlic, minced
1 tsp. paprika
4-6 oz. chicken breasts halved and skinned
Directions:
Mix first 5 ingredients. Add chicken breast and let it marinate for at least ½ hour in the refrigerator. You can cook on the George Forman or in a frying pan or on a grill.
posted by Ruth 2005
Ingredients:
2 Tbsp. mustard
2 Tbsp. vinegar
3 Tbsp. lemon juice
2 cloves garlic, minced
1 tsp. paprika
4-6 oz. chicken breasts halved and skinned
Directions:
Mix first 5 ingredients. Add chicken breast and let it marinate for at least ½ hour in the refrigerator. You can cook on the George Forman or in a frying pan or on a grill.
Oven Fried Chicken
From Myfamily.com
posted by Ruth 2005
Description:
Low-fat yummy chicken
Ingredients:
1 beaten egg
3 TBS milk
1 cup finely crushed saltine crackers (about 28)
1 teaspoon dried thyme, crushed
½ tsp paprika
1/8 tsp. pepper
2-2 ½ lbs meaty chicken pieces (breasts, thighs, drumsticks)
2 tablespoons margarine or butter, melted
Directions:
In a small bowl combine egg and milk. For coating mixture, in a shallow dish combine crushed crackers, thyme, paprika, and pepper. Set aside. Skin chicken. Rinse chicken; pat dry. Dip chicken pieces into egg mixture; coat with crumb mixture. In a greased baking pan, arrange chicken so the pieces don’t touch. Drizzle chicken pieces with the melted margarine or butter. Bake in a 375 over for 45-55 minutes or until chicken is tender and no longer pink. Do not turn chicken pieces while baking.
posted by Ruth 2005
Description:
Low-fat yummy chicken
Ingredients:
1 beaten egg
3 TBS milk
1 cup finely crushed saltine crackers (about 28)
1 teaspoon dried thyme, crushed
½ tsp paprika
1/8 tsp. pepper
2-2 ½ lbs meaty chicken pieces (breasts, thighs, drumsticks)
2 tablespoons margarine or butter, melted
Directions:
In a small bowl combine egg and milk. For coating mixture, in a shallow dish combine crushed crackers, thyme, paprika, and pepper. Set aside. Skin chicken. Rinse chicken; pat dry. Dip chicken pieces into egg mixture; coat with crumb mixture. In a greased baking pan, arrange chicken so the pieces don’t touch. Drizzle chicken pieces with the melted margarine or butter. Bake in a 375 over for 45-55 minutes or until chicken is tender and no longer pink. Do not turn chicken pieces while baking.
Heather's Chili
From Myfamily.com
posted by Joe 2003
Ingredients:
1 lb hamburger
1 lb light kelbasa sausage (diced small)
1 can (15 oz) kidney beans
1 can (15 oz) black beans
2 cans (15 oz) chili beans
garlic salt (to taste)
pepper (to taste)
1 small red bell pepper (diced)
1 small onion (chopped)
1 Tbs chili powder
2 tsp cumin
1 can (14 oz) diced tomatos
3 cans (8 oz) tomato sauce
2 cloves garlic
1 tsp salt
3Tbs sugar
Directions:
Brown and drain fat from hamberger. Place hamburger in crockpot. Brown sausage and place on paper towel to remove fat. Place sausage in crock pot. Drain and rinse kidney beans and black beans, and place in crock pot. Add remaining ingredients to crock pot (do not drain chili beans). Mix. Cook on high for 1 hr. or on low for 4 hrs.
posted by Joe 2003
Ingredients:
1 lb hamburger
1 lb light kelbasa sausage (diced small)
1 can (15 oz) kidney beans
1 can (15 oz) black beans
2 cans (15 oz) chili beans
garlic salt (to taste)
pepper (to taste)
1 small red bell pepper (diced)
1 small onion (chopped)
1 Tbs chili powder
2 tsp cumin
1 can (14 oz) diced tomatos
3 cans (8 oz) tomato sauce
2 cloves garlic
1 tsp salt
3Tbs sugar
Directions:
Brown and drain fat from hamberger. Place hamburger in crockpot. Brown sausage and place on paper towel to remove fat. Place sausage in crock pot. Drain and rinse kidney beans and black beans, and place in crock pot. Add remaining ingredients to crock pot (do not drain chili beans). Mix. Cook on high for 1 hr. or on low for 4 hrs.
Wheat Bread
From Myfamily.com
posted by Joe 2003
Ingredients:
3 Tbs yeast
1 cup warm water
1 Tbs sugar
5 cups hot water
7 cups whole wheat flour
2/3 cup oil
2/3 cup honey
3 eggs
2 Tbs salt
7 to 11 cups white flour
Directions:
Disolve yeast and sugar in water. Separately, combine wheat flour and 5 cups hot water. Let set 20 min. Add oil, honey, eggs and salt. Mix. Add yeast mixture with 5 cups white flour. Knead while adding 2 to 4 additional cups of white flour. Turn into slightly greased bowl, let rise until doubled. Punch, nead, roll into loaves, place in bread pans and let rise until doubled. Cook 350 degrees until golden brown and done through.
posted by Joe 2003
Ingredients:
3 Tbs yeast
1 cup warm water
1 Tbs sugar
5 cups hot water
7 cups whole wheat flour
2/3 cup oil
2/3 cup honey
3 eggs
2 Tbs salt
7 to 11 cups white flour
Directions:
Disolve yeast and sugar in water. Separately, combine wheat flour and 5 cups hot water. Let set 20 min. Add oil, honey, eggs and salt. Mix. Add yeast mixture with 5 cups white flour. Knead while adding 2 to 4 additional cups of white flour. Turn into slightly greased bowl, let rise until doubled. Punch, nead, roll into loaves, place in bread pans and let rise until doubled. Cook 350 degrees until golden brown and done through.
Pizza Sauce
From Myfamily.com
posted by Joe 2003
Ingredients:
1 can tomato sauce
1 Tbs oil
oregano (to taste)
garlic (to taste)
parmesean cheese
Directions:
Top pizza dough with sauce, add additional toppings as desired.
posted by Joe 2003
Ingredients:
1 can tomato sauce
1 Tbs oil
oregano (to taste)
garlic (to taste)
parmesean cheese
Directions:
Top pizza dough with sauce, add additional toppings as desired.
Pizza Dough
From Myfamily.com
posted by Joe 2003
Ingredients:
4-5 cups flour
1 Tbs yeast
1 Tbs salt
1/4 cup oil
1 tsp oregano (other seasonings to taste)
hot water
Directions:
Mix and nead. Turn into lightly greased large bowl and let rise 45 minutes. Divide into two parts. Roll onto large pizza pan or cookie sheet. Top and bake immediately.
posted by Joe 2003
Ingredients:
4-5 cups flour
1 Tbs yeast
1 Tbs salt
1/4 cup oil
1 tsp oregano (other seasonings to taste)
hot water
Directions:
Mix and nead. Turn into lightly greased large bowl and let rise 45 minutes. Divide into two parts. Roll onto large pizza pan or cookie sheet. Top and bake immediately.
Puffy Pancakes
From Myfamily.com
posted by Joe 2003
Ingredients:
1 cube margarine
6 eggs
1 cup flour
1 dash salt
1 cup milk
2 tsp vanilla
1 Tbs sugar
cinnamon (to taste)
Directions:
Place cube of margarine in 9"x13" casserole dish, and heat to 425 degrees untill margarine is melted. While margarine is melting, blend remaining ingredients for 1 minute. Let batter sit for 1 minute, then pour on top of melted margarine. Bake for 18 to 20 minutes, until browned. While cooking it will rise unevenly. All but edges will fall when removed from oven.
posted by Joe 2003
Ingredients:
1 cube margarine
6 eggs
1 cup flour
1 dash salt
1 cup milk
2 tsp vanilla
1 Tbs sugar
cinnamon (to taste)
Directions:
Place cube of margarine in 9"x13" casserole dish, and heat to 425 degrees untill margarine is melted. While margarine is melting, blend remaining ingredients for 1 minute. Let batter sit for 1 minute, then pour on top of melted margarine. Bake for 18 to 20 minutes, until browned. While cooking it will rise unevenly. All but edges will fall when removed from oven.
Indian Fry Bread
From Myfamily.com
posted by Joe 2003
Ingredients:
2 cups flour
2 tsp salt
2 tsp baking powder
1 cup warm water
Directions:
Mix, nead, roll into golf ball sized balls. Place on cooking sheet and cover with damp cloth. Stretch and fry each ball until golden brown. Top as desired (e.g. butter/jam, chili, etc.)
posted by Joe 2003
Ingredients:
2 cups flour
2 tsp salt
2 tsp baking powder
1 cup warm water
Directions:
Mix, nead, roll into golf ball sized balls. Place on cooking sheet and cover with damp cloth. Stretch and fry each ball until golden brown. Top as desired (e.g. butter/jam, chili, etc.)
Tator-tot Casserole
From Myfamily.com posted by Joe 2003
Ingredients:
1 lb hamburger
1 onion
1 can cream of mushroom or cream of chicken soup
1 bag frozen tator-tots
Directions:
Brown 1 lb. hamberger with onion, and drain fat. Add 1 can cream of mushroom or cream of chicken soup, and 1 can milk. Place 3/4 package tator-tots on bottom of casserole dish. Pour mix over tator-tots in casserole dish. Top with remaining tator-tots. Bake at 350 degrees for 30 minutes.
Ingredients:
1 lb hamburger
1 onion
1 can cream of mushroom or cream of chicken soup
1 bag frozen tator-tots
Directions:
Brown 1 lb. hamberger with onion, and drain fat. Add 1 can cream of mushroom or cream of chicken soup, and 1 can milk. Place 3/4 package tator-tots on bottom of casserole dish. Pour mix over tator-tots in casserole dish. Top with remaining tator-tots. Bake at 350 degrees for 30 minutes.
Crepes
From Myfamily.com
posted by Joe 2003
Ingredients:
1tsp vanilla
3 cups flour
2 Tbs sugar
1/2 tsp baking powder
1 tsp salt
4 cups milk
4 eggs
margarine
Directions:
Mix all ingredients in mixer until smooth. Keep covered. Chill in refrigerator 30 min. Turn frying pan on high (or just a little lower). Melt a dab of margarine in fry pan. Pour in enough batter that it will make a think layer on the bottom. Move the pan in a circular motion to spread the batter. When it cooks enough, flip. Do not overcook.
posted by Joe 2003
Ingredients:
1tsp vanilla
3 cups flour
2 Tbs sugar
1/2 tsp baking powder
1 tsp salt
4 cups milk
4 eggs
margarine
Directions:
Mix all ingredients in mixer until smooth. Keep covered. Chill in refrigerator 30 min. Turn frying pan on high (or just a little lower). Melt a dab of margarine in fry pan. Pour in enough batter that it will make a think layer on the bottom. Move the pan in a circular motion to spread the batter. When it cooks enough, flip. Do not overcook.
Mormon Funeral Potatoes
From Myfamily.com
posted by Joe 2003
Ingredients:
2 lb frozen hash browns
1/4 stick margarine, melted
1 tsp salt
1/4 tsp pepper
1/2 cup chopped onions
1 can cream chicken soup
1 pt. sour cream
2 cups grated cheddar cheese
1/2 cup corn flakes
Directions:
Preheat oven to 350 degrees. Mix all ingredients. Pour into a casserole dish, and top with corn flakes. Bake uncovered 45 min.
posted by Joe 2003
Ingredients:
2 lb frozen hash browns
1/4 stick margarine, melted
1 tsp salt
1/4 tsp pepper
1/2 cup chopped onions
1 can cream chicken soup
1 pt. sour cream
2 cups grated cheddar cheese
1/2 cup corn flakes
Directions:
Preheat oven to 350 degrees. Mix all ingredients. Pour into a casserole dish, and top with corn flakes. Bake uncovered 45 min.
Sloppy Joes
From Myfamily.com
posted by Joe 2003
Ingredients:
1 lb hamburger or ground turkey
1/2 onion
1 clove garlic
1/2 tsp salt
1 can tomato sauce
1/2 can water
1/4 Cup brown sugar
2 Tbs Vinegar
1/2 tsp corn starch
Chili powder (to taste)
Mustard (to taste)
Celery Seed (to taste)
Directions:
Brown hamburger and drain fat in 2 quart frying pan. Stir in remaining ingredients. Bring to a boil. Reduce heat and let simmer 10 minutes. Server on Hamburger buns.
posted by Joe 2003
Ingredients:
1 lb hamburger or ground turkey
1/2 onion
1 clove garlic
1/2 tsp salt
1 can tomato sauce
1/2 can water
1/4 Cup brown sugar
2 Tbs Vinegar
1/2 tsp corn starch
Chili powder (to taste)
Mustard (to taste)
Celery Seed (to taste)
Directions:
Brown hamburger and drain fat in 2 quart frying pan. Stir in remaining ingredients. Bring to a boil. Reduce heat and let simmer 10 minutes. Server on Hamburger buns.
Berry-Banana-Walnut Bread
From Myfamily.com
posted by Joe 2003
Ingredients:
1 cup unbleached white flour
1/2 cup wheat flour
3/4 tsp cinnamon
1/2 tsp baking soda
1/4 tsp nutmeg
2 beaten eggs (or egg beaters substitute)
1 cup sugar
3/4 cup dried cranberry (or rasberry or strawberries)
1/2 cup mashed ripe banana (I used a little more)
1/4 cup cooking oil (we use olive oil)
1-1/2 tsp finely shredded orange peel (optional)
1 cup chopped walnuts
Directions:
Baked at 350 for about an hour in bread pan
posted by Joe 2003
Ingredients:
1 cup unbleached white flour
1/2 cup wheat flour
3/4 tsp cinnamon
1/2 tsp baking soda
1/4 tsp nutmeg
2 beaten eggs (or egg beaters substitute)
1 cup sugar
3/4 cup dried cranberry (or rasberry or strawberries)
1/2 cup mashed ripe banana (I used a little more)
1/4 cup cooking oil (we use olive oil)
1-1/2 tsp finely shredded orange peel (optional)
1 cup chopped walnuts
Directions:
Baked at 350 for about an hour in bread pan
Low fat Lentil Salad
From Myfamily.com
posted by Lisa 2003
Description:
This is the lentil salad I made at Mikal's party. It is low fat and very yummy!
Ingredients:
½ cup lentils, washed
1 ½ cups water
1 cup chopped tomatoes
¼ cup sliced green onion
1 cup diced carrots
¾ cup chopped green pepper
1 ½ cups broccoli (chopped very small)
1 T. dried parsley
¾ cup wheat rice
Dressing:
3 T. seasoned gourmet rice vinegar (light)
1 T. lemon juice
1 ½ t. Dijon mustard
Directions:
Add lentils to water in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Drain. Cook rice according to package directions. Prepare vegetables while lentils are cooking. Mix lentils, rice, and vegetable. Mix dressing ingredients and pour over vegetable mixture. Chill well before serving.
posted by Lisa 2003
Description:
This is the lentil salad I made at Mikal's party. It is low fat and very yummy!
Ingredients:
½ cup lentils, washed
1 ½ cups water
1 cup chopped tomatoes
¼ cup sliced green onion
1 cup diced carrots
¾ cup chopped green pepper
1 ½ cups broccoli (chopped very small)
1 T. dried parsley
¾ cup wheat rice
Dressing:
3 T. seasoned gourmet rice vinegar (light)
1 T. lemon juice
1 ½ t. Dijon mustard
Directions:
Add lentils to water in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Drain. Cook rice according to package directions. Prepare vegetables while lentils are cooking. Mix lentils, rice, and vegetable. Mix dressing ingredients and pour over vegetable mixture. Chill well before serving.
Grandma's Lime Jello Salad
From Myfamily.com
posted by Joe 2002
Description:
This is the green lime jello salad that Grandma Wilma Merrill would bring over for special dinners.
Ingredients:
1 lg and 1 small lime jello
Juice from fruit and Water
1 lg can pears and 1 smaller can
1 can crushed pineapple
1 lg and 1 small cream cheese
pimento can chopped
walnuts chopped small
posted by Joe 2002
Description:
This is the green lime jello salad that Grandma Wilma Merrill would bring over for special dinners.
Ingredients:
1 lg and 1 small lime jello
Juice from fruit and Water
1 lg can pears and 1 smaller can
1 can crushed pineapple
1 lg and 1 small cream cheese
pimento can chopped
walnuts chopped small
Italian Tater Tots
From Myfamily.com
posted by Andy 2002
Description:
Marylyn discovered a great new dip for tater tots when we realized we were out of ketchup...
Ingredients:
1. Tater tots
2. Red sauce (spaghetti sauce, the sweeter the better)
Directions:
Bake the tater tots.
Dip them in the red sauce.
Enjoy! It's good!
posted by Andy 2002
Description:
Marylyn discovered a great new dip for tater tots when we realized we were out of ketchup...
Ingredients:
1. Tater tots
2. Red sauce (spaghetti sauce, the sweeter the better)
Directions:
Bake the tater tots.
Dip them in the red sauce.
Enjoy! It's good!
Really Good Ravioli Meal
From Myfamily.com
posted by Andy 2000
Description:
Slappin' good ravioli, in less than 10 miniutes
Ingredients:
1 bag of frozen cheese ravioli (from QFC)
1 jar of your favourite red sauce
Fresh parmesan cheese
Vegetable of choice (suggest green beans)
Drink of choice (suggest Henry Weinhard's root beer)
Directions:
Boil ravioli in boiling water in pan on stove
Quick! While ravioli is boiling, steam vegetables
Warm up red sauce
Set the table
Dish up ravioli, cover with red sauce, grate parmesan cheese over.
Serve with vegetable of choice and frosty mug of your favourite beverage.
Great for dinner and leftovers for lunch tomorrow!
posted by Andy 2000
Description:
Slappin' good ravioli, in less than 10 miniutes
Ingredients:
1 bag of frozen cheese ravioli (from QFC)
1 jar of your favourite red sauce
Fresh parmesan cheese
Vegetable of choice (suggest green beans)
Drink of choice (suggest Henry Weinhard's root beer)
Directions:
Boil ravioli in boiling water in pan on stove
Quick! While ravioli is boiling, steam vegetables
Warm up red sauce
Set the table
Dish up ravioli, cover with red sauce, grate parmesan cheese over.
Serve with vegetable of choice and frosty mug of your favourite beverage.
Great for dinner and leftovers for lunch tomorrow!
Stuffed Mushrooms
From Myfamily.com
posted 2000
Description:
The best stuffed mushrooms ever
Ingredients:
20 lg mushrooms
1lb of Jimmy Dean sausage (any flavor)
Parmasian cheese
Bread crumbs
Directions:
Wash the muchrooms and take all the stems out. Chop all the stems very small. Cook the sausage (make sure it is very small pieces when cooking) and when browned add mushroom steems. Cook for 2-3 min. add cheese and bread crumbs to make a mixture that will stick together. Then place the muchrooms on a cooking tray and scoop the mixture into the mushrooms and sprinkle wiht cheese. Bake and enjoy.
posted 2000
Description:
The best stuffed mushrooms ever
Ingredients:
20 lg mushrooms
1lb of Jimmy Dean sausage (any flavor)
Parmasian cheese
Bread crumbs
Directions:
Wash the muchrooms and take all the stems out. Chop all the stems very small. Cook the sausage (make sure it is very small pieces when cooking) and when browned add mushroom steems. Cook for 2-3 min. add cheese and bread crumbs to make a mixture that will stick together. Then place the muchrooms on a cooking tray and scoop the mixture into the mushrooms and sprinkle wiht cheese. Bake and enjoy.
Pecan Smashed Sweet Potatoes
From Myfamily.com
posted by John 2005
Ingredients:
3 medium sweet potatoes, peeled and cut into chunks
3 tablespoons butter, cut into small pieces (or olive oil)
1/2 cup chopped pecans, a couple of handfuls
3 tablespoons brown sugar
1/2 cup orange juice
1/4 to 1/2 teaspoon freshly grated nutmeg
Salt and pepper
Directions:
Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter or olive oil to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.
Number Of Servings:4
posted by John 2005
Ingredients:
3 medium sweet potatoes, peeled and cut into chunks
3 tablespoons butter, cut into small pieces (or olive oil)
1/2 cup chopped pecans, a couple of handfuls
3 tablespoons brown sugar
1/2 cup orange juice
1/4 to 1/2 teaspoon freshly grated nutmeg
Salt and pepper
Directions:
Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter or olive oil to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.
Number Of Servings:4
Whole Wheat Honey Bread
From Myfamily.com
Lisa posted 2005
Ingredients:
3 C Warm water
3 TBSP yeast
1 TBSP brown sugar
3 tsp salt
2/3 C light olive oil
2/3 C honey (a little extra if you want it really moist)
6 C whole wheat flour
2 to 3 C bread flour
Directions:
Spray three 9x5-inch loaf pans with non-stick cooking spray. Measure 3 cups of warm water into a large mixing bowl. Sprinkle the yeast over the top of the warm water, add the sugar and stir until they dissolve. Add salt, oil and honey to the yeast mixture. Stir. While the flour is still in its container, stir and fluff it with a large spoon so that it will not be dense. Then with the 1 cup measuring cup, scoop the flour into the cup until overflowing. Level the flour with the straight edge of a knife to the top of the cup. Do not shake the flour down or pack it to level it, as this will result in too much flour. Measure any type of flour used in this same way. Add 6 cups of whole wheat flour to the yeast mixture. Stir vigorously. Add 1 to 2 cups of the bread flour, approximately 1/2 C at a time, stirring until the dough pulls cleanly away from the sides of the bowl. Place the dough on a lightly floured work surface and knead in 1/2 to 1 C bread flour until the dough is smooth and elastic (takes about 5 minutes). The dough should not be hard to knead. Preheat oven to 350 degrees. Cut the dough into three equal pieces. Shape into 3 loaves, keeping the outside of the dough lightly floured so is does not stick as you form the loaf. Place in greased pans. Let rise until almost doubled in size. Bake at 350F for 35-40 minutes. Take the loaves out of the bread pans immediately and cool on a rack. Cool for 20 minutes before cutting.
This recipe can also be used to make 20 large rolls, 26 medium rolls or 32 small rolls.
Lisa posted 2005
Ingredients:
3 C Warm water
3 TBSP yeast
1 TBSP brown sugar
3 tsp salt
2/3 C light olive oil
2/3 C honey (a little extra if you want it really moist)
6 C whole wheat flour
2 to 3 C bread flour
Directions:
Spray three 9x5-inch loaf pans with non-stick cooking spray. Measure 3 cups of warm water into a large mixing bowl. Sprinkle the yeast over the top of the warm water, add the sugar and stir until they dissolve. Add salt, oil and honey to the yeast mixture. Stir. While the flour is still in its container, stir and fluff it with a large spoon so that it will not be dense. Then with the 1 cup measuring cup, scoop the flour into the cup until overflowing. Level the flour with the straight edge of a knife to the top of the cup. Do not shake the flour down or pack it to level it, as this will result in too much flour. Measure any type of flour used in this same way. Add 6 cups of whole wheat flour to the yeast mixture. Stir vigorously. Add 1 to 2 cups of the bread flour, approximately 1/2 C at a time, stirring until the dough pulls cleanly away from the sides of the bowl. Place the dough on a lightly floured work surface and knead in 1/2 to 1 C bread flour until the dough is smooth and elastic (takes about 5 minutes). The dough should not be hard to knead. Preheat oven to 350 degrees. Cut the dough into three equal pieces. Shape into 3 loaves, keeping the outside of the dough lightly floured so is does not stick as you form the loaf. Place in greased pans. Let rise until almost doubled in size. Bake at 350F for 35-40 minutes. Take the loaves out of the bread pans immediately and cool on a rack. Cool for 20 minutes before cutting.
This recipe can also be used to make 20 large rolls, 26 medium rolls or 32 small rolls.
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