Post by nybirder on Sept 30, 2016 14:33:44 GMT -5
COOKING FOR TWO
2010 DECEMBER RECIPES
No Bake Turkey Tetrazzini
Arthur Treacher's Fried Chicken Or Fish
Baked Apples With Crisp Topping
Beef Stew for Two
Corn Muffins
Corn Chowder
Hot Chocolate Mix
Hot Chocolate Mix 2
Italian Vegetable Soup
Creamy Tomato Rice Soup
Nutella Cinnamon Hot Cocoa;
Fluffernutter Hot Cocoa:
Five Spice Ginger Hot Cocoa:
White Peppermint Hot Cocoa:
Saffron Vanilla Hot Cocoa
Orange-Cashew Chicken And Rice
Sausage Ragu
Tender Autumn Pork Chops
Bubble & Squeak Cassserole
Sweet Party Mix
Eat & Don’t Drive Rum Cake
Green Beans in Vinaigrette
Cog Au Vin
Peanut Butter Buckeyes
Ham & Leek Pie
Small Brunch Bake
Sweetened Condensed Milk
Pizza Stuffed Baked Potato
Mini Pecan Pies
Tourtiere
The Most Awesome Burritos
Potato & Leek Soup
Crispy Parmesan Chickpeas
Yorkshire Pudding
Derby Pie
No bake Turkey Tetrazzini
Beema
This makes enough for four, so I know I will have leftovers. But, that is a plus, in my book. We really like the flavors and the creamy texture of this comfort food. And, because it is a no-bake recipe, the time from start to finish is less than 30 minutes.
2 cups cooked, cubed turkey (or chicken)
1 cup turkey gravy ( or 1 envelope turkey gravy mix)
1 (4 oz) can mushroom stems and pieces (reserve liquid)
1 (4 oz) can small sweet peas (reserve liquid)
1 tablespoon Worcestershire sauce
1 can cream of mushroom soup
1 jar Newman's Own alfredo sauce (*)
3/4 cup half and half
1/2 cup freshly grated swiss cheese
8 oz. thin spaghetti, broken in half before cooking (**)
Pour the one cup of turkey gravy into a large skillet. (If no gravy available, empty the contents of one package turkey [or chicken] gravy mix into the skillet, stir the reserved liquids from the mushrooms and peas and enough water to make one cup liquid into the mix, over medium heat until smooth. If using the gravy, liquids need not be reserved.)
Slowly add the cream of mushrooms soup, then the half and half, Worcestershire sauce, stirring until smooth. Add the alredo sauce, stir until smooth, and then add the swiss cheese, stirring until creamy smooth. Add the mushrooms, peas and finally the turkey to the skillet, reduce heat to low, cover and carefully simmer until heated through.
Meanwhile, cook the spaghetti according to pasta directions, drain. Combine the pasta and the turkey mixture, and serve immediately.
(*) Newman's Own has the creamiest alfredo sauce on the market today, in my opinion... no chalky texture, and not too sweet.
(**) The best way to break long pasta is to place the amount you will be cooking in the center of a dishtowel laid out on the counter. Fold the towel over the pasta, from the top to bottom, and from side to side, then bend the folded towel in the middle to break the pasta in half. Result is evenly broken pasta, with no bits and pieces all over the counter.
ARTHUR TREACHER'S FRIED CHICKEN OR FISH
Beema
This is the copy cat from Arthur Treacher's restaurant for the fried fish that they use for Fish & Chips... and for their batter fried chicken. It says it enough batter to fry enough food for four - I am leaving it that way, and you can make your own adjustments, accordingly.
3 pounds chicken tenders or fish fillets
1 egg, beaten
2 cup all-purpose flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1 tablespoon seasoned salt
Oil, for frying
Preheat oven to 325° Dip the fillets in the egg to moisten, then dip the fish evenly but lightly inot the flour. Dust off an excess and allow the fillets to air-dry on waxed paper, about 5 minutes.
Whip the pancake mix with the club soda to the consistency of buttermilk. It should be pourable, but not too thin and not too thick.
Beat in the onion powder and seasoned salt.
Add one inch of oil to a large, heavy saucepan and heat to 425°, according to a meat thermometer.
Dip the floured fillets, a few at a time, into the batter and then slide, carefully, into the oil, a few at a time.
Brown for about 4 minutes, then turn, and brown another 4 minutes.
Arrange the fried fillets on a cookie sheet and place in the oven to keep warm until all the fillets have been fried.
Baked Apples with Crisp Topping
NYBirder
Source: Sunny Anderson
4 servings
2 apples (recommended: Fuji or McIntosh)
1 teaspoon lemon juice
1/4 cup strawberry jam, jelly or preserves (or any other flavor you have on hand)
2 tablespoon all-purpose flour
3 tablespoons butter, cold and diced
3 tablespoons brown sugar
1/2 cup oats, uncooked
1/4 teaspoon ground cinnamon
Pinch salt
Preheat oven to 350 degrees F.
Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole.
For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water.
Bake until top is golden brown and apple is tender, about 35 to 40 minutes.
Beef Stew for Two
cathwhy
Preheat oven to 375 degrees
1 Tablespoon flour
3/4 teaspoon salt
dash of pepper
3/4 lb. beef stew meat cut into cubes
1 Tablespoon shortening
1 can tomato sauce (8 oz.)
1 3/4 cup water
3/4 cup chopped onion
2 medium potatoes cubed
2 medium carrots, sliced
1/4 cup red wine or water
Combine flour, salt, and pepper. Coat beef cubes with seasoned flour mixture. Melt shortening in dutch oven and brown coated beef cubes. Add tomato sauce, water, onion and basil. Cover and bake for one hour. Add potatoes, carrots, and wine. Cover and bake one hour longer.
Corn Muffins
(This is Half of the recipe)
Geema
(1/2 C + 1T yellow cornmeal)
(1/2 C flour)
(1/3 C sugar)
(1 ½ t baking powder)
(5/8 t coarse salt)
1/8 C canola oil)
(2 T unsalted butter, melted)
(1 T honey)
(1 egg)
(1/2 C milk)
Heat oven to 350°F. Put liners in your muffin tin. In medium-sized bowl, mix cornmeal, flour, sugar, baking powder and salt. In separate bowl combine oil, butter, honey, eggs and milk. Combine the flour mixture and the oil mixture, whisk until combined. Divide batter evenly among muffin cups. Bake for 18 minutes. Half recipe made 6 muffins.
Enjoy
Corn Chowder
Geema
2 strips bacon, diced
1/4 medium onion, chopped
1 1/2 cups hot water
1 1/2 cups raw potatoes, diced
1 1/2 cups fresh or frozen corn*
1 1/2 cups milk
salt & pepper to taste
1/4 teaspoons sugar
Sauté bacon and onion in sauce pan over medium heat until golden brown. Add hot water and raw potatoes. Cook over medium heat 20 minutes. Add corn, milk and seasonings.
Cook about 10 minutes more. (basic recipe) Serves 2 or 3
*can use canned corn
Note: Above is the recipe I used when raising a family – doubled and/or tripled or larger.
(You might like to add some butter, but you do have the bacon grease in recipe.)
Note: Some recipes calls for red or green bell pepper sautéed with onion. Also, carrots and celery. And for New England Chowder you can add 1 can chopped clams or 1 cup chopped fresh clams.
Hot Chocolate Mix
Geema
5 1/3 C powdered dry milk
1 1/2 C sugar
1/2 C Hershey’s Cocoa
1/4 t salt
Use about 1/4 cup of mix to 1 cup hot water per person.
Makes 1 gallon.
Use at home or on camping trip.
Hot Chocolate Mix 2
Geema
8 qt. Powdered dry milk
2 lb. Nestle Quik
1 (7 oz.) jar powdered coffee creamer
1 C. powdered sugar
Mix all 4 ingredients together, use 1/4 cup to 1 cup hot water per person.
Makes 2 gallons.
Italian Vegetable Soup
Tasty
1 lb ground beef, browned & drained
1 cup onions, chopped
1 cup celery, chopped
1 cup carrots, sliced
2 cloves garlic, minced
16 oz can tomatoes
15 oz can tomato sauce
15 oz can kidney beans
3 cups water
5 tsp beef bouillon granules
1 tbsp parsley
1 tsp salt
1/2 tsp oregano
1/2 tsp basil
1/4 tsp pepper
2 cups cabbage, chopped
1/2 cup macaroni
Optional Garnish: Parmesan cheese
Put the first 15 ingredients in a large pot. Bring to a boil. Lower heat & simmer for 20 minutes. Add cabbage & macaroni, bring back to a boil. Lower heat & simmer until vegetables & macaroni are cooked. Sprinkle with parmesan cheese if desired before serving.
Creamy Tomato Rice Soup
Tasty
2 tablespoons butter
1 medium (1/2 cup) onion, finely chopped
2 tablespoons flour
1 quart tomato juice (I used 1 can (14.5 ounces)
tomato sauce and the rest chicken broth
1 (14.5 ounce) can Italian diced tomatoes with spices
1/4 teaspoon salt (I used about 3 shakes dry Italian
seasoning instead)
2 cups milk
1/4 cup dry rice (or you could use small shell pasta, uncooked)
Melt butter in large 4 qt. saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is softened (2 - 3 minutes). Stir in flour, stirring constantly, until mixture is smooth and bubbly. Add tomato juice, diced tomatoes and salt. Cook, stirring occasionally, until mixture comes to a boil - 8 - 10 minutes. Slowly stir in milk; continue cooking until heated through - about 15 minutes. Stir in dry rice. Turn heat to low, add lid and simmer till rice is tender. Serve immediately. I served the soup with slices of French bread.
Makes 6 servings.
NUTELLA CINNAMON HOT COCOA;
1 cup milk // 1/2 cup Nutella // Pinch cinnamon // Pinch salt
(DIRECTIONS ARE THE SAME FOR ALL FIVE RECIPES, AS FOLLOWS:)
In a small a saucepan over medium, heat the milk until hot but not boiling. Whisk in the remaining ingredients. Whisk until they are completely melted and / or smooth.
FLUFFERNUTTER HOT COCOA:
1 cup milk // 1/4 cup Fluff (marshmallow sandwich spread), plus extra for topping // 1/3 cup chocolate chips // 1/3 cup peanut butter chips. Follow directions above.
FIVE SPICE GINGER HOT COCOA:
1 cup milk // 2 tablespoons honey // 2 tablespoons cocoa powder // 1/4 teaspoon ground ginger // Pinch of five-spice powder. Follow directions above.
WHITE PEPPERMINT HOT COCOA:
1 cup milk // 1/2 cup white chocolate chips // 1/2 teaspoon peppermint extract. Follow directions above.
SAFFRON VANILLA HOT COCOA:
1 cup milk // Pinch saffron threads // 1/2 cup dark chocolate chips // 1/2 teaspoon vanilla extract. Follow directions above.
Orange-Cashew Chicken and Rice
3 Servings
Prep/Total Time: 30 min.
Ingredients
1 cup instant brown rice
1 can (11 ounces) mandarin oranges
1/4 cup chopped cashews
1/4 cup Progresso ® Chicken Broth
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon canola oil
1/2 cup chopped bok choy
1/4 cup minced chives
Directions
Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use).
In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes.
Fluff rice with a fork; serve with chicken mixture. Yield: 3 servings.
Nutrition Facts: 2/3 cup chicken mixture with 2/3 cup rice equals 389 calories, 14 g fat (2 g saturated fat), 63 mg cholesterol, 1,249 mg sodium, 35 g carbohydrate, 2 g fiber, 30 g protein
Sausage Ragu
NYBirder
3 links Italian sausage (about 3/4 lb.), cut into 3/8" rounds
2 Tbsp. olive oil
1/4 lg. green bell pepper, cut into 1" square pieces*
1/4 lg. red bell pepper (or any ripe bell), cut into 1" square pieces*
1/2 sm. yellow onion, cut into 1" square pieces*
3 cloves garlic, chopped
1/2 15 oz. can diced tomatoes
1/2 cup red wine
1/2 cup chicken stock (approximate)
2 tsp. minced fresh rosemary or 2/3 tsp. dried
1 Tbsp. minced fresh oregano or 1 tsp. dried
1 bay leaf
Salt to taste
In a soup pot, brown sausage in olive oil over medium high heat. Remove sausage from pot with a slotted spoon and drain on a paper towel.
Reduce heat to medium, add onion, and cook, stirring occasionally, for about three minutes. Add bell peppers and continue cooking for five minutes. Add garlic and cook one minute more until you can smell the garlic.
Add wine, deglaze pot, and simmer until liquid is reduced by half. Return sausage to pot, add tomatoes with juice, herbs, and enough chicken stock to just barely come up to top of meat. Add about 1/2 teaspoon of salt. Partially cover pot, reduce heat to medium low, and simmer gently for an hour.
*Note: Ideally the chunks of bell pepper and onion should be about the same size as the chunks of sausage.
Tender Autumn Pork Chops
EQC
2 - Lean pork chops
Garlic powder
Salt
Pepper
Apple juice
In a small skillet, brown chops on both sides in a small amount of oil, sprinkling the seasonings on each side (to taste) while browning.
Pour in enough apple juice to almost cover chops.
Simmer (covered) on med-low heat for 30-40 minutes, until chops are tender.
These are really good served with rice or au gratin potatoes.
Bubble and Squeak Casserole
NYBirder
1 generous serving
3 oz. cooked sausage crumbles (about 2/3 cup) or 1/4 lb. raw pork sausage, cooked and drained
1 tsp. oil 1/4 onion, chopped
1 cup cooked cabbage, Brussels sprouts, cauliflower, or broccoli
Prepared mashed potatoes, warmed in microwave to make spreadable
1 tablespoon butter
1 tablespoon flour
1/2 + 1/8 cup milk, heated
Salt and pepper
Dash of garlic powder
1 or 2 drops of hot sauce
3 tbsp. buttered bread, panko or cornflake crumbs (or 1/4 cup shredded sharp cheddar cheese)
Brown the sausage in a skillet. Remove from pan and drain on paper towels; reserve 1 tsp. sausage drippings. Add the onion to the sausage drippings and cook till limp. If using precooked, refrigerated sausage, cook onion in oil for a few minutes and then add sausage to warm up and brown slightly.
Combine sausage, onion, and vegetable in skillet until well mixed.
Butter a 2 1/2 or 3-cup shallow casserole. Spread a layer of warm mashed potatoes on the bottom. Spread the vegetables and sausage on top, salting to taste.
To make the white sauce, melt the butter in a heavy saucepan; whisk in the flour and cook, stirring constantly, until the paste is thick and bubbling, but not brown, about 2 minutes. Add the hot milk, continuing to whisk as the sauce thickens. Bring to a boil; add salt and pepper to taste, garlic powder and hot sauce, lower the heat and cook, stirring, for 2-3 minutes more.
Pour sauce over vegetables and sausage and top with the bread crumbs or cheese.
Bake 30-40 minutes at 350 degrees F till bubbling and hot and crumbs are browned.
Sweet Party Mix
NYBirder
Makes 12 cups (24 servings).
1 (12 ounce) package crispy corn and rice cereal (like Crispix)
5 ounces slivered almonds
6 ounces toasted, chopped pecans
3/4 cup butter
3/4 cup dark corn syrup
1 1/2 cups light brown sugar
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan. In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.
In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal.
Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.
Eat & Don’t Drive Rum Cake
Tasty
Mix together Pecan Supermoist Cake mix
3 eggs
½ cup oil
½ cup water
Then add½ cup rum and ½ - ¾ cup pecans
Glaze: 1/4lb melted butter. Add 1 cup sugar and ¼ cup water then boil until slightly thickened.
Stir in ½ cup rum
Pour cake into buttered bundt pan (sprinkled with chopped pecans). Bake at 325 for 50-60 minutes. Cool slightly, prick with a fork. (Turn cake onto plate and then back into the pan. Slowly pour the glaze over the cake. Joan’s note: I leave in the panand put into warm oven (no heat) turning periodically so rum & butter is absorbed.
Green Beans in Vinaigrette (for 4)
Lilly
I served these hot. I cooked same - but let the beans sit in hot water (about ten minutes, rather than five and I did not chill as directed in this recipe) until I was ready. I then drained and tossed with dressing.
Regarding dressing: I mixed all ingredients and used an immersion blender to mix. This essentially pulverized the shallots. I might not do that again!
5 cups water
1 tsp salt
1 lb string beans, ends snipped
1 medium shallot, halved and thinly sliced
1 1/2 Tbs Dijon mustard
1 Tbs apple cider vinegar
1 tsp salt
1 tsp freshly ground black pepper
Place water and salt in large pan and bring to boil. Add beans and cook for 2 minutes. Remove from heat and let beans sit in hot water for 5 minutes. Strain the beans and run under cold water.
In a large bowl, whisk the shallots, mustard, apple cider vinegar, salt, and pepper together. Add the beans and toss to combine. Serve chilled or at room temperature.
Servings: 4
Coq au Vin (2 servings)
Lilly
Use a combination of 2-4 pieces of chicken or 6 small pieces. Choose yourpreference.
4 oz pearl onions (frozen)
2 chicken thighs (with skin and bone)
2 chicken breasts (with skin and bone)
Kosher salt
Freshly ground black pepper
1/2 cup all-purpose flour
2 tsp water
2 oz salt pork, slab bacon, or lardon, cubed
1/4 lb button mushrooms, quartered
1/2 tsp unsalted butter
1 (750-ml) bottle red wine, preferably pinot noir
2 Tbsp tomato paste
1 medium onion quartered
1 rib celery, cut into 1 inch pieces
3 medium carrots, peeled and cut into 2-inch lengths
2 cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
1 cup chicken stock or broth
Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch sauté pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and sauté until lightly brown, approximately 8 to10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into an enameled cast iron Dutch oven that easily holds the pieces in one layer.
Add the mushrooms to the same 12-inch sauté pan, adding the 1 tablespoon of butter if needed, and sauté until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
The next day, preheat the oven to 325 degrees F.
Place the chicken in the oven and cook for 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
Once the chicken is done, remove it and the carrots to a heat proof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes. Consider if thickening of sauce needs to be done. See tips if thickening needed. Thicken the sauce if needed after reduction (see tips).
Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over mashed potatoes if desired.
Servings: 2
Yield: 2 servings
Cooking Times
Preparation Time: 1 hour
Cooking Time: 4 hours
Total Time: 13 hours
Tips
Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary
Peanut Butter Buckeyes
Geema
1 C + 2 T peanut butter (smooth or crunchy)
1 1/2 sticks butter
1 box powdered sugar
Mix well, chill then form into 1 inch balls then chill again.
12 oz chocolate chips
1/2 bar pariffin - melt in double boiler. Dip balls on tooth pick (leaving a bit not covered) let set on wax paper until chocolate is set.
Ham & Leek Pie
Country Woman Christmas 2008
4 Servings
Prep: 40 min. Bake: 20 min.
Ingredients
4 cups sliced leeks (white portion only)
1/2 pound sliced fresh mushrooms
1-1/2 cups sliced fresh carrots
1/4 cup butter, cubed
1/2 cup all-purpose flour
1-1/4 cups vegetable broth
1-1/4 cups milk
1-3/4 cups diced fully cooked ham
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon ground nutmeg
Dash pepper
1 sheet frozen puff pastry, thawed
1 egg, beaten
Directions
In a large saucepan, saute the leeks, mushrooms and carrots in butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the ham, parsley, nutmeg and pepper.
On a lightly floured surface, roll puff pastry to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out four tops for pies.
Fill four greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Cut decorative shapes out of pastry scraps if desired; arrange over pies. Brush tops with egg.
Bake at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 4 servings.
Nutrition Facts: 1 pie equals 713 calories, 37 g fat (15 g saturated fat), 123 mg cholesterol, 1,461 mg sodium, 72 g carbohydrate, 9 g fiber, 25 g protein.
Ham and Leek Pies published in Country Woman Christmas Annual 2008, p50
Small Brunch Bake
NYBrider
Servings: 1
"Any cheese or cooked meat can be used. It is great with smoked salmon. If using salmon, add some dill weed."
1 English muffin
1 slice cheese
1 slice Canadian bacon
1 egg, beaten
1/2 cup milk
Salt and pepper
1 teaspoon onions, minced or 1 teaspoon green onions, sliced
1/8-1/4 teaspoon grainy mustard
Grease a small individual souffle dish, about two-cup size.
Place half of the muffin in greased dish. Layer with cheese and meat of choice. Top with other half muffin.
Beat egg, milk, salt, pepper, and mustard until foamy. Stir in onion. Pour over muffin in dish. Cover and place in refrigerator overnight or place on counter for one hour.
Bake in preheated 325 degree oven for about 35 minutes.
SWEETENED CONDENSED MILK:
geema
1 c. instant nonfat dry milk
2/3 c. sugar
1/3 c. boiling water
3 tbsp. butter
Beat all ingredients together. Process in blender until smooth and store in refrigerator. Makes 1 1/4 cups or the equivalent of 1 can. OR
If you have a can of evaporated milk on hand, you can make a very good approximation of condensed milk. In a saucepan, combine a cup of evaporated milk with 1-1/4 cups of sugar. Heat until the sugar is completely dissolved. Let cool. You can refrigerate the mixture for several days.
Pizza-Stuffed Baked Potato
NYBirder
1 Serving
1 baking potato
Oil, for rubbing
3/8 cup pizza sauce
Pinch Italian seasoning
1/4 cup mozzarella cheese
Possible toppings (use some or all)
1/8 lb. Italian sausage, precooked
3/4 ounce pepperoni
1 tbsp. sliced olives
1 tbsp. green peppers, sliced into slivers and sauteed
1 tbsp. onions, precooked
1 tbsp. mushrooms, precooked
Preheat oven to 350 degrees. Scrub the potato well and pierce with a fork. Rub the potato with oil. Bake 1 hour or until tender. Allow to cool enough to handle. (If you’re in a hurry, skip the oil and microwave the pierced potato until tender. You won’t get a crispy skin, though. Or partially cook in the microwave and finish in the oven.)
Cut the top 1/4 off the potato and scoop out some of the potato.
Heat the broiler or a toaster oven.
Combine the Italian seasoning and pizza sauce and top potato. Top with desired toppings. Sprinkle 1/4 cup of cheese.
Place the potato under the broiler and melt the cheese.
Mini Pecan Pies
BobbiJoAZ
Made in mini-muffin tins
1 c. packed brown sugar
1/2 c. flour
1 c. finely chopped pecans
2/3 c. butter, melted (no substitutes)
2 eggs
In a bowl, combine, brown sugar, flour & pecans; set aside.
Combine butter & eggs; mix well. Stir into flour mixture just until moistened. Fill greased & floured or paper-lined miniature muffin cups 2/3 full. Bake at 350 for 15-18 min. or until muffins test done. Remove immediately to cool on wire racks. Makes almost 2 dozen.
Tourtière: A Taste of Quebec
By Kevin D. Weeks., About.com Guide
"Tourtière is a savory French Canadian meat pie frequently served at Christmas, but equally good on any cold day. It can be made of ground beef, pork or a combination of the two - I'm partial to the combination. I usually make this in a springform pan because, after removing the sides, it looks so handsome sitting on the table."
Serves 4.
1/2 lb. ground beef
1/2 lb. ground pork
1 sm. onion; chopped
2 cloves garlic; finely chopped
1 Tbsp. bacon grease or vegetable oil
1 tsp. allspice
Pinch ground cloves
1/2 cup beef stock
2 medium boiling potatoes (about 3-inches in diameter); peeled and quartered
Salt and pepper
1 egg
1 tsp. milk
Pie crust for two-crust pie*
1. Boil potatoes until fork tender. Drain and cool.
2. Heat bacon grease or oil in a skillet over medium-high heat.
3. Add beef, pork, onion, and garlic. Season with salt, pepper, and allspice.
4. Cook for 5 minutes, stirring to cook evenly.
5. Add beef broth, reduce heat, cover, and simmer 10 minutes. Cool. Drain liquid and reserve.
6. Heat oven to 400F.
7. In a bowl, coarsely crumble potatoes with a fork and add meat mixture. Stir in enough of the reserved broth to thoroughly moisten mixture but no more.
Line a 6 1/2 to 7-inch springform pan with pie crust and trim edges level with a knife.
9. Fill pastry to within 1/2-inch of top with meat mixture, pressing on mixture to pack (but not too tightly).
10. Cut out a pastry round to cover the top.
11. Whisk together the egg and milk and brush on edges of the top. Fold sides down over top and press to seal.
12. Brush top and edges with egg mixture and, if you wish, cut out some pastry shapes and glue to the top with egg.
13. Cut several slits in top and bake in middle of oven for 40 minutes or until top is golden brown.
*Note: Use your favorite recipe and don't include any sugar in it. You could also use a store-bought pastry (in the dairy section of your supermarket) but those have a bit of sugar in them.
The Most Awesome Burritos ( CrockPot ) *** Paul Approved ***
SusanMarie
3 lb. Beef Roast ( a top or bottom round)
2 - 15 oz. cans of Rotel ( mild ) & 1/2 C. Water as needed
1 tsp. pepper
1 Packet of Taco Sauce Seasoning
1 - 2 T. Oil
Trim Roast of Excess Fat... Brown on all sides in the oil.... Then transfer to Crock Pot...
Sprinkle Seasonings on it...Then top with Tomatoes / Rotel....Cook On Low for 8 Hours...
When done shred with2 forks.... I serve it on Flour Torillas stuffed with whatever topppings
Potato and Leek Potage
NYBirder
Servings: 2 with leftovers
IMPORTANT--To clean leeks:
Cut off roots but leave the bulb intact. Cut off top leaving about 2” of pale green.
Slit in half lengthwise without cutting all the way through the bulb at the end.
Rinse under running cold water to remove all the grit between the leaves.
1 tablespoon butter
2 large leeks, washed well to remove dirt and grit, white and light green parts only
About 1 pound all purpose potatoes, peeled and thinly sliced (I used russets)
3 cups chicken or vegetable stock (like Kitchen Basics)
1/2 cup milk
Salt and pepper to taste
Heat the butter in a pressure cooker pot (or large saucepan) over medium heat. Add leeks and cook until soft. Do not brown them. Add potatoes and stock.
(COOKING ON TOP OF THE STOVE: After adding potatoes and stock, simmer for about 30 minutes until potatoes are tender.)
PRESSURE COOKER: Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook 10 minutes.
Remove from the heat. Let the pressure drop using a quick-release method.
Unlock and remove the cover. Potatoes should be very soft. If they are not, cover and return to pressure for an additional 2-3 minutes, or until tender.
Puree the soup with a hand blender or in batches in a blender until smooth. Pour back into pan and whisk in the milk. Warm over low heat. Season with salt and pepper.
Crispy Parmesan Chickpeas
NYBirder
2 cans chickpeas
1 tbsp. olive or vegetable oil
1/2 tsp. salt
Pinch cayenne pepper (optional)
1/4 tsp pepper
1/2 tsp garlic powder
1/2 cup grated Parmesan cheese
Rinse chickpeas under water, spread them out on paper towels and let dry 15 min. Pat chickpeas dry with additional towels, discard any loose skins.
HEAT OVEN to 400 degrees. In a bowl, whisk together Parmesan, oil, garlic powder, salt, pepper and cayenne, if using. Add chickpeas and toss to coat.
SPREAD chickpeas on a rimmed baking sheet and roast, tossing twice, until dried and very crisp, 60 min. Let cool completely on the baking sheet, then serve.
Yorkshire Pudding
Tasty/Good Housekeeping(1969)
4oz flour
Pinch of salt
1 egg
5oz milk
Mix the flour and salt. Make a well in the centre and add the egg. Add half the liquid and beat unsmooth. Add the remaining liquid gradually and beat until well mixed
Pour the batter into a well greased pan and bake at 425 until well risen and golden. I find this takes about 20 - 25 minutes depending on the size of the pan. When I’m making it just for the 2 of us I will use 2 2cup dishes. That way, if it has risen properly it doesn’t flop when cut in half - just looks nicer on the plate
Derby Pie
susanmarie
2 slightly beaten eggs -
1 C. of sugar
1 stick of butter, melted -
3 T. of bourbon
1/4 C. of cornstarch -
1 C. of chopped pecans
1 C. of semi-sweet chocolate morsels
In medium size mixing bowl, beat two eggs slightly. Stir in sugar, melted butter & bourbon.
In smaller bowl, add cornstarch to pecans & chocolate morsels. Blend thoroughly, & then stir into first mixture using a folding motion.
Pour into a 9 inch unbaked pie shell & bake for 45 to 50 minutes at 350 degrees. Cool & serve in small wedges with whipped topping.
2010 DECEMBER RECIPES
No Bake Turkey Tetrazzini
Arthur Treacher's Fried Chicken Or Fish
Baked Apples With Crisp Topping
Beef Stew for Two
Corn Muffins
Corn Chowder
Hot Chocolate Mix
Hot Chocolate Mix 2
Italian Vegetable Soup
Creamy Tomato Rice Soup
Nutella Cinnamon Hot Cocoa;
Fluffernutter Hot Cocoa:
Five Spice Ginger Hot Cocoa:
White Peppermint Hot Cocoa:
Saffron Vanilla Hot Cocoa
Orange-Cashew Chicken And Rice
Sausage Ragu
Tender Autumn Pork Chops
Bubble & Squeak Cassserole
Sweet Party Mix
Eat & Don’t Drive Rum Cake
Green Beans in Vinaigrette
Cog Au Vin
Peanut Butter Buckeyes
Ham & Leek Pie
Small Brunch Bake
Sweetened Condensed Milk
Pizza Stuffed Baked Potato
Mini Pecan Pies
Tourtiere
The Most Awesome Burritos
Potato & Leek Soup
Crispy Parmesan Chickpeas
Yorkshire Pudding
Derby Pie
No bake Turkey Tetrazzini
Beema
This makes enough for four, so I know I will have leftovers. But, that is a plus, in my book. We really like the flavors and the creamy texture of this comfort food. And, because it is a no-bake recipe, the time from start to finish is less than 30 minutes.
2 cups cooked, cubed turkey (or chicken)
1 cup turkey gravy ( or 1 envelope turkey gravy mix)
1 (4 oz) can mushroom stems and pieces (reserve liquid)
1 (4 oz) can small sweet peas (reserve liquid)
1 tablespoon Worcestershire sauce
1 can cream of mushroom soup
1 jar Newman's Own alfredo sauce (*)
3/4 cup half and half
1/2 cup freshly grated swiss cheese
8 oz. thin spaghetti, broken in half before cooking (**)
Pour the one cup of turkey gravy into a large skillet. (If no gravy available, empty the contents of one package turkey [or chicken] gravy mix into the skillet, stir the reserved liquids from the mushrooms and peas and enough water to make one cup liquid into the mix, over medium heat until smooth. If using the gravy, liquids need not be reserved.)
Slowly add the cream of mushrooms soup, then the half and half, Worcestershire sauce, stirring until smooth. Add the alredo sauce, stir until smooth, and then add the swiss cheese, stirring until creamy smooth. Add the mushrooms, peas and finally the turkey to the skillet, reduce heat to low, cover and carefully simmer until heated through.
Meanwhile, cook the spaghetti according to pasta directions, drain. Combine the pasta and the turkey mixture, and serve immediately.
(*) Newman's Own has the creamiest alfredo sauce on the market today, in my opinion... no chalky texture, and not too sweet.
(**) The best way to break long pasta is to place the amount you will be cooking in the center of a dishtowel laid out on the counter. Fold the towel over the pasta, from the top to bottom, and from side to side, then bend the folded towel in the middle to break the pasta in half. Result is evenly broken pasta, with no bits and pieces all over the counter.
ARTHUR TREACHER'S FRIED CHICKEN OR FISH
Beema
This is the copy cat from Arthur Treacher's restaurant for the fried fish that they use for Fish & Chips... and for their batter fried chicken. It says it enough batter to fry enough food for four - I am leaving it that way, and you can make your own adjustments, accordingly.
3 pounds chicken tenders or fish fillets
1 egg, beaten
2 cup all-purpose flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1 tablespoon seasoned salt
Oil, for frying
Preheat oven to 325° Dip the fillets in the egg to moisten, then dip the fish evenly but lightly inot the flour. Dust off an excess and allow the fillets to air-dry on waxed paper, about 5 minutes.
Whip the pancake mix with the club soda to the consistency of buttermilk. It should be pourable, but not too thin and not too thick.
Beat in the onion powder and seasoned salt.
Add one inch of oil to a large, heavy saucepan and heat to 425°, according to a meat thermometer.
Dip the floured fillets, a few at a time, into the batter and then slide, carefully, into the oil, a few at a time.
Brown for about 4 minutes, then turn, and brown another 4 minutes.
Arrange the fried fillets on a cookie sheet and place in the oven to keep warm until all the fillets have been fried.
Baked Apples with Crisp Topping
NYBirder
Source: Sunny Anderson
4 servings
2 apples (recommended: Fuji or McIntosh)
1 teaspoon lemon juice
1/4 cup strawberry jam, jelly or preserves (or any other flavor you have on hand)
2 tablespoon all-purpose flour
3 tablespoons butter, cold and diced
3 tablespoons brown sugar
1/2 cup oats, uncooked
1/4 teaspoon ground cinnamon
Pinch salt
Preheat oven to 350 degrees F.
Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole.
For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water.
Bake until top is golden brown and apple is tender, about 35 to 40 minutes.
Beef Stew for Two
cathwhy
Preheat oven to 375 degrees
1 Tablespoon flour
3/4 teaspoon salt
dash of pepper
3/4 lb. beef stew meat cut into cubes
1 Tablespoon shortening
1 can tomato sauce (8 oz.)
1 3/4 cup water
3/4 cup chopped onion
2 medium potatoes cubed
2 medium carrots, sliced
1/4 cup red wine or water
Combine flour, salt, and pepper. Coat beef cubes with seasoned flour mixture. Melt shortening in dutch oven and brown coated beef cubes. Add tomato sauce, water, onion and basil. Cover and bake for one hour. Add potatoes, carrots, and wine. Cover and bake one hour longer.
Corn Muffins
(This is Half of the recipe)
Geema
(1/2 C + 1T yellow cornmeal)
(1/2 C flour)
(1/3 C sugar)
(1 ½ t baking powder)
(5/8 t coarse salt)
1/8 C canola oil)
(2 T unsalted butter, melted)
(1 T honey)
(1 egg)
(1/2 C milk)
Heat oven to 350°F. Put liners in your muffin tin. In medium-sized bowl, mix cornmeal, flour, sugar, baking powder and salt. In separate bowl combine oil, butter, honey, eggs and milk. Combine the flour mixture and the oil mixture, whisk until combined. Divide batter evenly among muffin cups. Bake for 18 minutes. Half recipe made 6 muffins.
Enjoy
Corn Chowder
Geema
2 strips bacon, diced
1/4 medium onion, chopped
1 1/2 cups hot water
1 1/2 cups raw potatoes, diced
1 1/2 cups fresh or frozen corn*
1 1/2 cups milk
salt & pepper to taste
1/4 teaspoons sugar
Sauté bacon and onion in sauce pan over medium heat until golden brown. Add hot water and raw potatoes. Cook over medium heat 20 minutes. Add corn, milk and seasonings.
Cook about 10 minutes more. (basic recipe) Serves 2 or 3
*can use canned corn
Note: Above is the recipe I used when raising a family – doubled and/or tripled or larger.
(You might like to add some butter, but you do have the bacon grease in recipe.)
Note: Some recipes calls for red or green bell pepper sautéed with onion. Also, carrots and celery. And for New England Chowder you can add 1 can chopped clams or 1 cup chopped fresh clams.
Hot Chocolate Mix
Geema
5 1/3 C powdered dry milk
1 1/2 C sugar
1/2 C Hershey’s Cocoa
1/4 t salt
Use about 1/4 cup of mix to 1 cup hot water per person.
Makes 1 gallon.
Use at home or on camping trip.
Hot Chocolate Mix 2
Geema
8 qt. Powdered dry milk
2 lb. Nestle Quik
1 (7 oz.) jar powdered coffee creamer
1 C. powdered sugar
Mix all 4 ingredients together, use 1/4 cup to 1 cup hot water per person.
Makes 2 gallons.
Italian Vegetable Soup
Tasty
1 lb ground beef, browned & drained
1 cup onions, chopped
1 cup celery, chopped
1 cup carrots, sliced
2 cloves garlic, minced
16 oz can tomatoes
15 oz can tomato sauce
15 oz can kidney beans
3 cups water
5 tsp beef bouillon granules
1 tbsp parsley
1 tsp salt
1/2 tsp oregano
1/2 tsp basil
1/4 tsp pepper
2 cups cabbage, chopped
1/2 cup macaroni
Optional Garnish: Parmesan cheese
Put the first 15 ingredients in a large pot. Bring to a boil. Lower heat & simmer for 20 minutes. Add cabbage & macaroni, bring back to a boil. Lower heat & simmer until vegetables & macaroni are cooked. Sprinkle with parmesan cheese if desired before serving.
Creamy Tomato Rice Soup
Tasty
2 tablespoons butter
1 medium (1/2 cup) onion, finely chopped
2 tablespoons flour
1 quart tomato juice (I used 1 can (14.5 ounces)
tomato sauce and the rest chicken broth
1 (14.5 ounce) can Italian diced tomatoes with spices
1/4 teaspoon salt (I used about 3 shakes dry Italian
seasoning instead)
2 cups milk
1/4 cup dry rice (or you could use small shell pasta, uncooked)
Melt butter in large 4 qt. saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, until onion is softened (2 - 3 minutes). Stir in flour, stirring constantly, until mixture is smooth and bubbly. Add tomato juice, diced tomatoes and salt. Cook, stirring occasionally, until mixture comes to a boil - 8 - 10 minutes. Slowly stir in milk; continue cooking until heated through - about 15 minutes. Stir in dry rice. Turn heat to low, add lid and simmer till rice is tender. Serve immediately. I served the soup with slices of French bread.
Makes 6 servings.
NUTELLA CINNAMON HOT COCOA;
1 cup milk // 1/2 cup Nutella // Pinch cinnamon // Pinch salt
(DIRECTIONS ARE THE SAME FOR ALL FIVE RECIPES, AS FOLLOWS:)
In a small a saucepan over medium, heat the milk until hot but not boiling. Whisk in the remaining ingredients. Whisk until they are completely melted and / or smooth.
FLUFFERNUTTER HOT COCOA:
1 cup milk // 1/4 cup Fluff (marshmallow sandwich spread), plus extra for topping // 1/3 cup chocolate chips // 1/3 cup peanut butter chips. Follow directions above.
FIVE SPICE GINGER HOT COCOA:
1 cup milk // 2 tablespoons honey // 2 tablespoons cocoa powder // 1/4 teaspoon ground ginger // Pinch of five-spice powder. Follow directions above.
WHITE PEPPERMINT HOT COCOA:
1 cup milk // 1/2 cup white chocolate chips // 1/2 teaspoon peppermint extract. Follow directions above.
SAFFRON VANILLA HOT COCOA:
1 cup milk // Pinch saffron threads // 1/2 cup dark chocolate chips // 1/2 teaspoon vanilla extract. Follow directions above.
Orange-Cashew Chicken and Rice
3 Servings
Prep/Total Time: 30 min.
Ingredients
1 cup instant brown rice
1 can (11 ounces) mandarin oranges
1/4 cup chopped cashews
1/4 cup Progresso ® Chicken Broth
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon canola oil
1/2 cup chopped bok choy
1/4 cup minced chives
Directions
Cook rice according to package directions. Meanwhile, drain oranges, reserving 1/2 cup oranges and 2 tablespoons juice (save remainder for another use).
In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce and reserved juice; set aside. In a large wok or skillet, stir-fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer. Add the bok choy, chives and reserved oranges; cook and stir for 2 minutes.
Fluff rice with a fork; serve with chicken mixture. Yield: 3 servings.
Nutrition Facts: 2/3 cup chicken mixture with 2/3 cup rice equals 389 calories, 14 g fat (2 g saturated fat), 63 mg cholesterol, 1,249 mg sodium, 35 g carbohydrate, 2 g fiber, 30 g protein
Sausage Ragu
NYBirder
3 links Italian sausage (about 3/4 lb.), cut into 3/8" rounds
2 Tbsp. olive oil
1/4 lg. green bell pepper, cut into 1" square pieces*
1/4 lg. red bell pepper (or any ripe bell), cut into 1" square pieces*
1/2 sm. yellow onion, cut into 1" square pieces*
3 cloves garlic, chopped
1/2 15 oz. can diced tomatoes
1/2 cup red wine
1/2 cup chicken stock (approximate)
2 tsp. minced fresh rosemary or 2/3 tsp. dried
1 Tbsp. minced fresh oregano or 1 tsp. dried
1 bay leaf
Salt to taste
In a soup pot, brown sausage in olive oil over medium high heat. Remove sausage from pot with a slotted spoon and drain on a paper towel.
Reduce heat to medium, add onion, and cook, stirring occasionally, for about three minutes. Add bell peppers and continue cooking for five minutes. Add garlic and cook one minute more until you can smell the garlic.
Add wine, deglaze pot, and simmer until liquid is reduced by half. Return sausage to pot, add tomatoes with juice, herbs, and enough chicken stock to just barely come up to top of meat. Add about 1/2 teaspoon of salt. Partially cover pot, reduce heat to medium low, and simmer gently for an hour.
*Note: Ideally the chunks of bell pepper and onion should be about the same size as the chunks of sausage.
Tender Autumn Pork Chops
EQC
2 - Lean pork chops
Garlic powder
Salt
Pepper
Apple juice
In a small skillet, brown chops on both sides in a small amount of oil, sprinkling the seasonings on each side (to taste) while browning.
Pour in enough apple juice to almost cover chops.
Simmer (covered) on med-low heat for 30-40 minutes, until chops are tender.
These are really good served with rice or au gratin potatoes.
Bubble and Squeak Casserole
NYBirder
1 generous serving
3 oz. cooked sausage crumbles (about 2/3 cup) or 1/4 lb. raw pork sausage, cooked and drained
1 tsp. oil 1/4 onion, chopped
1 cup cooked cabbage, Brussels sprouts, cauliflower, or broccoli
Prepared mashed potatoes, warmed in microwave to make spreadable
1 tablespoon butter
1 tablespoon flour
1/2 + 1/8 cup milk, heated
Salt and pepper
Dash of garlic powder
1 or 2 drops of hot sauce
3 tbsp. buttered bread, panko or cornflake crumbs (or 1/4 cup shredded sharp cheddar cheese)
Brown the sausage in a skillet. Remove from pan and drain on paper towels; reserve 1 tsp. sausage drippings. Add the onion to the sausage drippings and cook till limp. If using precooked, refrigerated sausage, cook onion in oil for a few minutes and then add sausage to warm up and brown slightly.
Combine sausage, onion, and vegetable in skillet until well mixed.
Butter a 2 1/2 or 3-cup shallow casserole. Spread a layer of warm mashed potatoes on the bottom. Spread the vegetables and sausage on top, salting to taste.
To make the white sauce, melt the butter in a heavy saucepan; whisk in the flour and cook, stirring constantly, until the paste is thick and bubbling, but not brown, about 2 minutes. Add the hot milk, continuing to whisk as the sauce thickens. Bring to a boil; add salt and pepper to taste, garlic powder and hot sauce, lower the heat and cook, stirring, for 2-3 minutes more.
Pour sauce over vegetables and sausage and top with the bread crumbs or cheese.
Bake 30-40 minutes at 350 degrees F till bubbling and hot and crumbs are browned.
Sweet Party Mix
NYBirder
Makes 12 cups (24 servings).
1 (12 ounce) package crispy corn and rice cereal (like Crispix)
5 ounces slivered almonds
6 ounces toasted, chopped pecans
3/4 cup butter
3/4 cup dark corn syrup
1 1/2 cups light brown sugar
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan. In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.
In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal.
Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.
Eat & Don’t Drive Rum Cake
Tasty
Mix together Pecan Supermoist Cake mix
3 eggs
½ cup oil
½ cup water
Then add½ cup rum and ½ - ¾ cup pecans
Glaze: 1/4lb melted butter. Add 1 cup sugar and ¼ cup water then boil until slightly thickened.
Stir in ½ cup rum
Pour cake into buttered bundt pan (sprinkled with chopped pecans). Bake at 325 for 50-60 minutes. Cool slightly, prick with a fork. (Turn cake onto plate and then back into the pan. Slowly pour the glaze over the cake. Joan’s note: I leave in the panand put into warm oven (no heat) turning periodically so rum & butter is absorbed.
Green Beans in Vinaigrette (for 4)
Lilly
I served these hot. I cooked same - but let the beans sit in hot water (about ten minutes, rather than five and I did not chill as directed in this recipe) until I was ready. I then drained and tossed with dressing.
Regarding dressing: I mixed all ingredients and used an immersion blender to mix. This essentially pulverized the shallots. I might not do that again!
5 cups water
1 tsp salt
1 lb string beans, ends snipped
1 medium shallot, halved and thinly sliced
1 1/2 Tbs Dijon mustard
1 Tbs apple cider vinegar
1 tsp salt
1 tsp freshly ground black pepper
Place water and salt in large pan and bring to boil. Add beans and cook for 2 minutes. Remove from heat and let beans sit in hot water for 5 minutes. Strain the beans and run under cold water.
In a large bowl, whisk the shallots, mustard, apple cider vinegar, salt, and pepper together. Add the beans and toss to combine. Serve chilled or at room temperature.
Servings: 4
Coq au Vin (2 servings)
Lilly
Use a combination of 2-4 pieces of chicken or 6 small pieces. Choose yourpreference.
4 oz pearl onions (frozen)
2 chicken thighs (with skin and bone)
2 chicken breasts (with skin and bone)
Kosher salt
Freshly ground black pepper
1/2 cup all-purpose flour
2 tsp water
2 oz salt pork, slab bacon, or lardon, cubed
1/4 lb button mushrooms, quartered
1/2 tsp unsalted butter
1 (750-ml) bottle red wine, preferably pinot noir
2 Tbsp tomato paste
1 medium onion quartered
1 rib celery, cut into 1 inch pieces
3 medium carrots, peeled and cut into 2-inch lengths
2 cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
1 cup chicken stock or broth
Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch sauté pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and sauté until lightly brown, approximately 8 to10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into an enameled cast iron Dutch oven that easily holds the pieces in one layer.
Add the mushrooms to the same 12-inch sauté pan, adding the 1 tablespoon of butter if needed, and sauté until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
The next day, preheat the oven to 325 degrees F.
Place the chicken in the oven and cook for 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
Once the chicken is done, remove it and the carrots to a heat proof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes. Consider if thickening of sauce needs to be done. See tips if thickening needed. Thicken the sauce if needed after reduction (see tips).
Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over mashed potatoes if desired.
Servings: 2
Yield: 2 servings
Cooking Times
Preparation Time: 1 hour
Cooking Time: 4 hours
Total Time: 13 hours
Tips
Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary
Peanut Butter Buckeyes
Geema
1 C + 2 T peanut butter (smooth or crunchy)
1 1/2 sticks butter
1 box powdered sugar
Mix well, chill then form into 1 inch balls then chill again.
12 oz chocolate chips
1/2 bar pariffin - melt in double boiler. Dip balls on tooth pick (leaving a bit not covered) let set on wax paper until chocolate is set.
Ham & Leek Pie
Country Woman Christmas 2008
4 Servings
Prep: 40 min. Bake: 20 min.
Ingredients
4 cups sliced leeks (white portion only)
1/2 pound sliced fresh mushrooms
1-1/2 cups sliced fresh carrots
1/4 cup butter, cubed
1/2 cup all-purpose flour
1-1/4 cups vegetable broth
1-1/4 cups milk
1-3/4 cups diced fully cooked ham
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon ground nutmeg
Dash pepper
1 sheet frozen puff pastry, thawed
1 egg, beaten
Directions
In a large saucepan, saute the leeks, mushrooms and carrots in butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the ham, parsley, nutmeg and pepper.
On a lightly floured surface, roll puff pastry to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out four tops for pies.
Fill four greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Cut decorative shapes out of pastry scraps if desired; arrange over pies. Brush tops with egg.
Bake at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 4 servings.
Nutrition Facts: 1 pie equals 713 calories, 37 g fat (15 g saturated fat), 123 mg cholesterol, 1,461 mg sodium, 72 g carbohydrate, 9 g fiber, 25 g protein.
Ham and Leek Pies published in Country Woman Christmas Annual 2008, p50
Small Brunch Bake
NYBrider
Servings: 1
"Any cheese or cooked meat can be used. It is great with smoked salmon. If using salmon, add some dill weed."
1 English muffin
1 slice cheese
1 slice Canadian bacon
1 egg, beaten
1/2 cup milk
Salt and pepper
1 teaspoon onions, minced or 1 teaspoon green onions, sliced
1/8-1/4 teaspoon grainy mustard
Grease a small individual souffle dish, about two-cup size.
Place half of the muffin in greased dish. Layer with cheese and meat of choice. Top with other half muffin.
Beat egg, milk, salt, pepper, and mustard until foamy. Stir in onion. Pour over muffin in dish. Cover and place in refrigerator overnight or place on counter for one hour.
Bake in preheated 325 degree oven for about 35 minutes.
SWEETENED CONDENSED MILK:
geema
1 c. instant nonfat dry milk
2/3 c. sugar
1/3 c. boiling water
3 tbsp. butter
Beat all ingredients together. Process in blender until smooth and store in refrigerator. Makes 1 1/4 cups or the equivalent of 1 can. OR
If you have a can of evaporated milk on hand, you can make a very good approximation of condensed milk. In a saucepan, combine a cup of evaporated milk with 1-1/4 cups of sugar. Heat until the sugar is completely dissolved. Let cool. You can refrigerate the mixture for several days.
Pizza-Stuffed Baked Potato
NYBirder
1 Serving
1 baking potato
Oil, for rubbing
3/8 cup pizza sauce
Pinch Italian seasoning
1/4 cup mozzarella cheese
Possible toppings (use some or all)
1/8 lb. Italian sausage, precooked
3/4 ounce pepperoni
1 tbsp. sliced olives
1 tbsp. green peppers, sliced into slivers and sauteed
1 tbsp. onions, precooked
1 tbsp. mushrooms, precooked
Preheat oven to 350 degrees. Scrub the potato well and pierce with a fork. Rub the potato with oil. Bake 1 hour or until tender. Allow to cool enough to handle. (If you’re in a hurry, skip the oil and microwave the pierced potato until tender. You won’t get a crispy skin, though. Or partially cook in the microwave and finish in the oven.)
Cut the top 1/4 off the potato and scoop out some of the potato.
Heat the broiler or a toaster oven.
Combine the Italian seasoning and pizza sauce and top potato. Top with desired toppings. Sprinkle 1/4 cup of cheese.
Place the potato under the broiler and melt the cheese.
Mini Pecan Pies
BobbiJoAZ
Made in mini-muffin tins
1 c. packed brown sugar
1/2 c. flour
1 c. finely chopped pecans
2/3 c. butter, melted (no substitutes)
2 eggs
In a bowl, combine, brown sugar, flour & pecans; set aside.
Combine butter & eggs; mix well. Stir into flour mixture just until moistened. Fill greased & floured or paper-lined miniature muffin cups 2/3 full. Bake at 350 for 15-18 min. or until muffins test done. Remove immediately to cool on wire racks. Makes almost 2 dozen.
Tourtière: A Taste of Quebec
By Kevin D. Weeks., About.com Guide
"Tourtière is a savory French Canadian meat pie frequently served at Christmas, but equally good on any cold day. It can be made of ground beef, pork or a combination of the two - I'm partial to the combination. I usually make this in a springform pan because, after removing the sides, it looks so handsome sitting on the table."
Serves 4.
1/2 lb. ground beef
1/2 lb. ground pork
1 sm. onion; chopped
2 cloves garlic; finely chopped
1 Tbsp. bacon grease or vegetable oil
1 tsp. allspice
Pinch ground cloves
1/2 cup beef stock
2 medium boiling potatoes (about 3-inches in diameter); peeled and quartered
Salt and pepper
1 egg
1 tsp. milk
Pie crust for two-crust pie*
1. Boil potatoes until fork tender. Drain and cool.
2. Heat bacon grease or oil in a skillet over medium-high heat.
3. Add beef, pork, onion, and garlic. Season with salt, pepper, and allspice.
4. Cook for 5 minutes, stirring to cook evenly.
5. Add beef broth, reduce heat, cover, and simmer 10 minutes. Cool. Drain liquid and reserve.
6. Heat oven to 400F.
7. In a bowl, coarsely crumble potatoes with a fork and add meat mixture. Stir in enough of the reserved broth to thoroughly moisten mixture but no more.
Line a 6 1/2 to 7-inch springform pan with pie crust and trim edges level with a knife.
9. Fill pastry to within 1/2-inch of top with meat mixture, pressing on mixture to pack (but not too tightly).
10. Cut out a pastry round to cover the top.
11. Whisk together the egg and milk and brush on edges of the top. Fold sides down over top and press to seal.
12. Brush top and edges with egg mixture and, if you wish, cut out some pastry shapes and glue to the top with egg.
13. Cut several slits in top and bake in middle of oven for 40 minutes or until top is golden brown.
*Note: Use your favorite recipe and don't include any sugar in it. You could also use a store-bought pastry (in the dairy section of your supermarket) but those have a bit of sugar in them.
The Most Awesome Burritos ( CrockPot ) *** Paul Approved ***
SusanMarie
3 lb. Beef Roast ( a top or bottom round)
2 - 15 oz. cans of Rotel ( mild ) & 1/2 C. Water as needed
1 tsp. pepper
1 Packet of Taco Sauce Seasoning
1 - 2 T. Oil
Trim Roast of Excess Fat... Brown on all sides in the oil.... Then transfer to Crock Pot...
Sprinkle Seasonings on it...Then top with Tomatoes / Rotel....Cook On Low for 8 Hours...
When done shred with2 forks.... I serve it on Flour Torillas stuffed with whatever topppings
Potato and Leek Potage
NYBirder
Servings: 2 with leftovers
IMPORTANT--To clean leeks:
Cut off roots but leave the bulb intact. Cut off top leaving about 2” of pale green.
Slit in half lengthwise without cutting all the way through the bulb at the end.
Rinse under running cold water to remove all the grit between the leaves.
1 tablespoon butter
2 large leeks, washed well to remove dirt and grit, white and light green parts only
About 1 pound all purpose potatoes, peeled and thinly sliced (I used russets)
3 cups chicken or vegetable stock (like Kitchen Basics)
1/2 cup milk
Salt and pepper to taste
Heat the butter in a pressure cooker pot (or large saucepan) over medium heat. Add leeks and cook until soft. Do not brown them. Add potatoes and stock.
(COOKING ON TOP OF THE STOVE: After adding potatoes and stock, simmer for about 30 minutes until potatoes are tender.)
PRESSURE COOKER: Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook 10 minutes.
Remove from the heat. Let the pressure drop using a quick-release method.
Unlock and remove the cover. Potatoes should be very soft. If they are not, cover and return to pressure for an additional 2-3 minutes, or until tender.
Puree the soup with a hand blender or in batches in a blender until smooth. Pour back into pan and whisk in the milk. Warm over low heat. Season with salt and pepper.
Crispy Parmesan Chickpeas
NYBirder
2 cans chickpeas
1 tbsp. olive or vegetable oil
1/2 tsp. salt
Pinch cayenne pepper (optional)
1/4 tsp pepper
1/2 tsp garlic powder
1/2 cup grated Parmesan cheese
Rinse chickpeas under water, spread them out on paper towels and let dry 15 min. Pat chickpeas dry with additional towels, discard any loose skins.
HEAT OVEN to 400 degrees. In a bowl, whisk together Parmesan, oil, garlic powder, salt, pepper and cayenne, if using. Add chickpeas and toss to coat.
SPREAD chickpeas on a rimmed baking sheet and roast, tossing twice, until dried and very crisp, 60 min. Let cool completely on the baking sheet, then serve.
Yorkshire Pudding
Tasty/Good Housekeeping(1969)
4oz flour
Pinch of salt
1 egg
5oz milk
Mix the flour and salt. Make a well in the centre and add the egg. Add half the liquid and beat unsmooth. Add the remaining liquid gradually and beat until well mixed
Pour the batter into a well greased pan and bake at 425 until well risen and golden. I find this takes about 20 - 25 minutes depending on the size of the pan. When I’m making it just for the 2 of us I will use 2 2cup dishes. That way, if it has risen properly it doesn’t flop when cut in half - just looks nicer on the plate
Derby Pie
susanmarie
2 slightly beaten eggs -
1 C. of sugar
1 stick of butter, melted -
3 T. of bourbon
1/4 C. of cornstarch -
1 C. of chopped pecans
1 C. of semi-sweet chocolate morsels
In medium size mixing bowl, beat two eggs slightly. Stir in sugar, melted butter & bourbon.
In smaller bowl, add cornstarch to pecans & chocolate morsels. Blend thoroughly, & then stir into first mixture using a folding motion.
Pour into a 9 inch unbaked pie shell & bake for 45 to 50 minutes at 350 degrees. Cool & serve in small wedges with whipped topping.