Tuesday, May 24, 2011
1 large can of crushed tomatoes
1 box of chicken stock
1 cup red wine
3 T. Indian Curry unsalted
1T garlic powder
1T onion powder
1 t. cracked black pepper
1/4 t. cumin
2 cinnamon sticks
3 diced tomatoes
4 large dice zucchini
1/2 cup chopped carrots
1 diced red bell pepper
8 cups cooked jasmine rice
This serves 14. But at our house 7 with a couple plates left for lunch the next day.
This is also a cook all day dish. It takes usually 5 hours and is served over rice.
Brown the beef on all four sides in a large pot or dutch oven.
Add the crushed tomatoes, chicken stock and red wine.
Then add all the spices. Mix well
Place on stove top on simmer with lid on.
This is braising the meat, and takes many hours to do, but it is fork tender when done.
I usually braise for 4 hours, then the last hour I add the tomatoes,peppers and carrots.
About 15 min before the dish is done i will add the zucchini, so it still has some crunch to it.
Take the meat out prior to serving and pull apart.
I usually keep the meat and curry separate for my picky non meat eaters.
I layer mine in a bowl, rice, meat and then curry with veggies..
If this isn't spicy enough for you, consider adding more curry powder. There are a lot of different kinds out there to experiment with.
You can also use whatever veggies you have on hand, good thing about curry , is things are not set in stone.. This is a good way to use up what needs to be eaten, veggie wise.
Monday, April 18, 2011
3/4 cup chocolate chips (i use milk, because I love something VERY rich, but semi sweet will do)
1/4 cup butter (the real stuff, margarine doesn't taste the same)
2/3 cup white sugar
2/3 cup heavy cream
Melt chocolate and butter in 2-quart saucepan over low heat until smooth (3 to 5 minutes).
Stir in sugar and milk.
Increase heat to medium; cook, stirring constantly, until mixture comes to a full boil (8 to 10 minutes).
Continue cooking, stirring constantly, 4 minutes. .
Store in glass jar in the refrigerator.
Stays good for a week, but it won't last that long!
Thursday, March 17, 2011
Thursday, March 10, 2011
- 2 cups sugar
- 1-3/4 cup all-purpose flour
- 3/4 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup flat Dr. Pepper
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- In a large bowl, combine the first six ingredients set aside.
- In another bowl add the eggs,dr. pepper, buttermilk, oil and vanilla;
- beat on medium speed for 2 minutes (batter will be thin).
- Slowly add the dry ingredients to the wet.
- Mix until smooth and glossy, about 3 min.
- Pour into a greased and floured 10 inch fluted pan.
- Bake at 350 degress for 45-50 min or until toothpick comes out clean.
- Cool at least 15 min. before inverting on a wire rack.
- Cool completely on wire rack
- Dust with powdered sugar or use your favorite frosting..
12 white bread slices, cut into cubes
1 pound chorizo crumbled and cooked
3/4 cup grated sharp cheddar
3/4 cup fresco cheese
10 large eggs
2 cups milk or half and half
2 teaspoons dry mustard
1 teaspoon garlic salt
1 teaspoon hot sauce (i use red hot)
Grease 9x13-inch glass baking dish.
Place bread in prepared dish.
Top with chorizo and cheeses.
Beat together eggs and next four ingredients.
Season with pepper.
Pour over chorizo mixture. (Can be prepared 1 day ahead. Chill.)
Preheat oven to 350°F.
Bake casserole until puffed and center is set, about 50 minutes.
Cut into squares.
Saturday, March 5, 2011
1 ½ cups light brown sugar, packed
½ cup white sugar
1 t. vanilla extract
1 ¾ cups flour
1t. baking soda
½ t. salt
1 ½ t. apple pie spice
3 cups rolled oats
1 bag chocolate chips
Preheat oven to 375°.
In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer or your kitchenaid until well blended.
In another bowl combine flour, baking soda, salt, apple pie spice.
Add dry ingredients to wet mixture, stirring until just combined.
Fold in rolled oats, nuts and chocolate chips.
Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.
Bake for 8-10 minutes or until edges are lightly browned.
Cool 2 minutes and remove to wire rack to cool completely.
Makes 4-5 dozen depending on size of cookie
Friday, March 4, 2011
4 cooked chicken breasts (cubed)2 cup uncooked jasmine rice1 cup of frozen peas1 pkt French Onion Soup1 can (440g) Cream Celery Soup1 can (440g) Cream Chicken Soup5 cup water1cup sharp shredded cheese
Preheat oven to 320F (160C).
Grease 9x13 inch casserole dish.
Mix pkt French onion soup with water and soups.
Layer in this order, Rice, Chicken, Peas, and then
Pour mixture over other ingredients and bake, covered for 2 hours.
After a couple of hours, uncover and then sprinkle and bake uncovered until cheese is melted.
Take out let sit for 10-15 min .
Salt and Pepper to taste.
Allow butter to become soft, but do not melt.
Place butter and flour in mixing bowl.(I know this sounds strange, but trust me it works)
Beat 5 min. at low speed.
Be sure to scrape the sides and bottom of the bowl, many times during mixing.
Add eggs, one at a time, blending each egg at slow speed.
Sift together sugar, baking powder and salt.
Sprinkle top with confectioners' sugar and add fruit if you wish.
Tuesday, March 1, 2011
2 sticks butter, softened
2 cups granulated sugar
1 pint (16-ounces) sour cream
2 teaspoons baking soda
4 large eggs, room temperature
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Streusel Filling and Topping
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease and flour a 9-1/2 x 13 x 2-inch baking pan. (If baking pan is shallow, use a 10 x 14-inch pan.) Mix sour cream with baking soda; set aside. In a small bowl, mix streusel ingredients; set aside. Cream butter and sugar. Add eggs one at a time, blending well after each addition. Sift together flour, baking powder and salt.
Alternately, add flour mixture and sour cream mixture to the creamed mixture, blending until just mixed after each addition. Pour half of batter into prepared pan. Spoon half of streusel mixture evenly over batter. Spoon remaining batter over the streusel, then top with remaining streusel. Place pan in lower third of oven and bake for 50-55 minutes, or until cake tests done. (If top browns too much before cake is done, cover lightly with a piece of aluminum foil.) Makes 24, 2-inch squares.
Thursday, February 24, 2011
(Warning this isn't a a recipe for novice bakers)
Cream Cheese Filling
8 ounces cream cheese (room temp)
1/2 white granulated sugar
4 T. lemon juice
2 cups powdered sugar
2 tablespoons salted butter, melted
6 tablespoons half and half
1 teaspoon vanilla
6 tablespoons half and half
1 teaspoon vanilla
Tuesday, February 22, 2011
1/3 cup white corn syrup
1/2 cup water
1/2 tsp. Flavoring See note 1, below.
food coloring See note 2, below.
l/8 tsp. Citric acid (optional) See note 3, below.
1. Use 1/4 to 1 tsp. depending on concentration of flavoring.
2. To make opaque odors add 1/2 tsp. liquid white coloring (Liquid Whitener).
3. Citric acid may be added to fruit flavors to add tartness. Use 1/8 tsp. dissolved in 1 tsp. warm water. Add at same time as flavoring.
Combine sugar, water, and corn syrup in saucepan. Cook on high heat until mixture reaches 280 degrees F. Lower heat to Medium High. Continue to cook mixture to 300 degrees F. Remove from heat. Let stand until bubbles subside (approximately 265 degrees F). Add flavoring and coloring. Stir until blended. Do not over stir.
This is where I buy my lollipop supplies.
If you live out West you may be able to find these things in a local craft store..
Friday, February 18, 2011
1/2 cup Soy Sauce
1/4 cup packed Brown Sugar
2 T. White Vinegar
1/2 t. cracked Pepper
1/4 t. Garlic Powder
combine all ingredients in a sauce pan and bring to a boil.
Excellent on chicken (above picture), pork chops and steaks.
My kids also love it as a dipping sauce for meat.
I triple the recipe and then store leftover in a jar with a lid in the fridge.
recipe courtesy of Ann Marmo SuperNurse
Tuesday, February 8, 2011
Monday, February 7, 2011
1 cup Coca-Cola
1/2 cup buttermilk
1 cup butter or margarine, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 t. vanilla extract
2 cups all-purpose flour
1/4 cup cocoa
1 t. baking soda
1 1/2 cups miniature marshmallows
- 1/2 cup butter or margarine
- 1/3 cup Coca-Cola
- 3 T. cocoa
- 1 (16-ounce) package powdered sugar
- 1 T. vanilla extract
Garnish: 3/4 cup chopped pecans, toasted
Combine Coca-Cola and buttermilk; set aside.
Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.
Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.
Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish, if desired.
Thursday, February 3, 2011
|Sprinkle the yeast over the warm milk and let froth for 10 min.|
|In a large bowl, mix together the yeast mixture, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. I heat my oven to 150 degrees and then turn it off and put my dough in there to rise. It rises a lot faster that way. Warm draft free proofing cupboard.. :)|
|Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.|
|Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.|
|Heat oil in a deep-fryer or large heavy skillet to 350 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.|