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.
Sunday, May 9, 2010
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.
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