2/3 ounce salad dressing mix (one envelope of good seasons cheese garlic, but if unavailable use garlic salad mix)
Recipe
1 drain liquid from chick peas and save. combine all ingredients, including 1/2 cup of saved liquid, in a blender (or food processor). i sometimes use the entire can -- if you do, you may need a little more of the liquid.
2 blend at high speed until smooth (about 3 minutes). if too thick, add small amount of the saved liquid and blend again till smooth.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 4
4 tablespoons butter
2 large onions, sliced very thin
1 teaspoon ground thyme
1 bay leaf
salt & freshly ground black pepper
1 lb penne rigate
2 tablespoons flour
1 cup chicken stock
1 cup milk
nutmeg, freshly grated
3/4 lb gruyere cheese or 3/4 lb swiss cheese, shredded
Recipe
1 heat a skillet over medium high heat and cook onions, thyme, and bay leaf in butter for 5 minutes; season with salt and pepper, lower heat and cook until onions are browned, about 10 to 15 minutes, transfer to a plate, discard bay leaf.
2 meanwhile, bring a large pot of salted water to a boil, add pasta and cook until al dente; drain and return to pot.
3 melt 2 tablespoons butter in the skillet over medium heat.
4 whisk in flour for about a minute, then whisk in chicken stock and milk and bring to a boil.
5 season with salt, pepper, nutmeg, lower heat and cook until thickened, about 5 minutes.
6 stir in cheese to melt.
7 combine onions and cheese sauce with pasta and toss.
1 brown the meat in shortening, remove meat. add onion, garlic and cook till tender but not brown. return meat to skillet. add tomatoes, curry powder, and 2 teaspoons salt. heat to boiling, blend flour and 1/2 cup cold water. stir into meat mixture. cook and sti till bubbly. pack into hot pint jars, leaving a 1 inch head space. adjust lids. process in the pressure canner at 10 pounds. 75 minutes.
2 before serving: boil, uncovered at least 10 minutes before you taste or use. serve with hot rice.
2 cups garbanzo beans, drained, 3 tablespoons liquid reserved (chickpeas, from two 15-ounce cans)
1/4 cup smooth cashew butter
3 tablespoons unseasoned rice vinegar
1 1/2 teaspoons soy sauce
1/2 teaspoon chili-garlic sauce
1/2 teaspoon freshly ground star anise
1/4 cup chopped fresh cilantro
1 green onion, chopped
2 whole star anise (optional)
Recipe
1 using on/off turns, mince garlic and ginger in processor. add beans, reserved bean liquid, cashew butter, rice vinegar, soy sauce, chili-garlic sauce, and ground star anise. process mixture to coarse puree. add cilantro and green onion; process to combine. transfer to bowl; garnish with whole star anise, if desired.
2 *available in the asian foods section of many supermarkets and at asian markets.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1 lb lean ground beef
2 cups diced potatoes (about 1 large potato)
2 tablespoons vegetable oil
1/2 teaspoon salt (add additional salt to taste)
Recipe
1 heat about 2 tablespoons of oil in a large skillet. add diced potatoes (about 1/4 inch cubes) and cook for about 10 mins or until slightly browned and mostly cooked through stirring occasionally.
2 add lean ground beef to potatoes and brown, chopping it up into very small pieces and stirring and flipping often (about 10 minutes). (if you use lean ground beef, there is no need to drain - be sure to cook meat with potatoes as it does make a difference in the overall flavor).
3 once meat is fully cooked, turn off burner and add about a 1/2 tsp of salt and stir in with spatula. add more salt to taste if desired. serve with salted rice and veggies.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 lb lean beef chuck, cut into small pieces
1 tablespoon extra virgin olive oil
1 small yellow onion, peeled and chopped
1 stalk celery, chopped
1 (14 ounce) can kernel corn, un-drained
15 ounces tomatoes, diced, un-drained
1 cup v 8 vegetable juice
2 tablespoons worcestershire sauce
1/4 teaspoon ground black pepper
1 teaspoon ground cumin
2 cups medium egg noodles, uncooked
Recipe
1 preheat the rice cooker for approximately 10 minutes.
2 open the lid, using caution to avoid steam burns. place the oil and beef in the inner pot. using a long-handled plastic spoon, brown the beef on all sides. remove the browned meat and set aside.
3 add the onion and celery. saute the vegetables until just tender, using a long-handled plastic spoon to stir the vegetables as they cook. add the corn, tomatoes and the liquid, the tomato juice, worcestershire sauce, black pepper, cumin, noodles and beef. stir well to combine.
4 close the lid and press the steam/cook button. cook until the noodles are tender, about 25 minutes. serve while warm.
1 using your hands, combine flour, shortening and salt in a large bowl. make a well in the center and set aside.
2 in a small bowl, mix sugar and 1/2 cup warm water.
3 when completely dissolved, add yeast and allow to foam up.
4 add wet mixture into the well of dry ingredients.
5 using hands, slowly bring flour mixture into the center, combining and kneading.
6 gradually add 2 cups of lukewarm water as you continue to knead. if dough sticks to your hands, add more flour a little at a time. if it feels hard and resistant, add a little water. when this forms a ball, coat with a thin film of olive oil.
7 cover loosely with a towel and let dough rise in a warm place 2 hours.
8 when risen, with dough still in the bowl, punch it in the center.
9 separate into halves, and place each half oil side down on two pizza pans or cookie sheets.
10 spread and stretch dough from the center out, being sure to leave a lip around the edge.
11 cover loosely with a towel and allow to rise another hour.
12 when you're ready to cook, preheat oven to 400 degrees.
13 spread a thin layer of one can crushed tomatoes over the dough.
14 add salt, pepper, oregano and basil to taste.
15 leave as is, or sprinkle freshly grated parmesan cheese over tomatoes.
16 bake 15 minutes, then check using a spatula to raise pizza and peek underneath.
17 bake further until the crust is crispy and golden brown.
Total Time: 1 hr 25 mins
Preparation Time: 15 mins
Cook Time: 1 hr 10 mins
Ingredients
Servings: 10
1 (8 ounce) package cream cheese, softened
1 cup sugar
1/4 cup butter or 1/4 cup margarine
1 cup mashed ripe banana
2 eggs
2 1/4 cups all-purpose flour or 2 3/4 cups freshly ground soft wheat flour or 2 3/4 cups oat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped nuts
Recipe
1 combine cream cheese, sugar and margarine, mixing until well blended.
2 blend in banana and eggs. add combined remaining ingredients, mixing just until moistened. pour into greased and floured 9x5 loaf pan.
3 bake at 350*, 1 hours and 10 min., or until wooden toothpick inserted in center comes out clean. cool 5 min.; remove from pan. serve with additional cream cheese, if desired.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
Servings: 12
3 lbs cooked minced chicken meat (i usually wait for boneless, skinless chicken breasts to go on sale, then boil them about 15 minutes)
2 1/2 cups frozen mixed vegetables, thawed and minced (no garlic or onions)
4 cups rice
6 1/2 cups water
Recipe
1 in a large saucepan, place the minced chicken meat, minced vegetables, and rice. stir in the water until the mixture is smooth. place over medium-high heat and bring to a boil, stirring occasionally.
2 reduce heat to medium-low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 25 minutes.
3 cool completely before serving. store, covered, in the refrigerator.
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
Servings: 12
11 ounces elbow macaroni (or medium shells)
10 ounces cherry tomatoes, cut into quarters
1 large zucchini, grated
1/4 small onion, grated
3 ounces black olives, pitted and chopped
4 tablespoons hummus
4 tablespoons plain yogurt
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 teaspoons finely grated lemons, rind of
2 tablespoons chopped fresh parsley
Recipe
1 cook pasta according to package directions. drain, rinse with cold water, drain again. allow to cool. place pasta in large bowl with tomato, zucchini, onion and olives.
2 to make hummus dressing, combine hummus, yogurt, olive oil, garlic and lemon peel in a blender. purree. add salt and pepper taste and process again briefly.
3 pour dressing over the salad, add parsley, toss well to combine. chill for at least 2 hours.
2 cups semi-sweet chocolate chips or 2 cups milk chocolate
1/3 cup milk
Recipe
recipe
1 assembly directions:.
2 in a large saucepan, melt butter and peanut butter together. mix well. remove from heat. add crumbs and powdered sugar, mixing well. spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars). chill. when the peanut butter layer is firm, melt chocolate chips with milk over low heat. spread over chilled peanut butter mixture. chill again.
recipe
3 freezing directions:.
4 cut into serving size pieces. wrap individually and freeze in large rigid containers or freezer ziptop bags. eat straight from the freezer or thaw slightly.
5 comments:.
6 we have found that we can usually buy the graham cracker crumbs for the same price as the equivalent in graham crackers. why do the work if you don’t have to?
Total Time: 11 mins
Preparation Time: 10 mins
Cook Time: 1 min
Ingredients
Servings: 2
1/2 cup cut-up fresh strawberries
2 teaspoons granulated sugar
pam original nonstick cooking spray
5 seconds reddi-wip original whipped topping (about 2 cups)
1/4 cup egg beaters egg substitute, original
1/2 cup dry yellow cake mix
Recipe
1 combine strawberries and sugar in small bowl; set aside. spray insides of 2 microwave-safe mugs with cooking spray.
2 whisk together reddi-wip, egg beaters and cake mix in medium bowl. place half of the batter in each mug.
3 microwave each mug individually on high 1 minute 15 seconds to 1 minute 30 seconds. invert each cake onto a plate. spoon half of the strawberries over each cake. top with additional reddi-wip and serve immediately.
4 cook's tips: one fresh egg may be used in place of 1/4 cup egg beaters. baking mix may be used in place of cake mix.
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
1 tablespoon ground cumin
1/2 teaspoon ground ginger
2 1/4 teaspoons active dry yeast (one package)
2 teaspoons brown sugar
1 1/2 cups warm water
3 cups all-purpose flour
1 cup cake flour
1 teaspoon salt
1/4 cup unsalted butter or 1/4 cup spiced ghee
1 egg, whisked, for egg wash
Recipe
1 combine the cumin and ginger in a small saute pan and toast over low heat until fragrant, about two minutes. set aside to cool.
2 combine the yeast, brown sugar and warm water in a small bowl, stirring to mix. let sit until the yeast begins to bubble, 5-10 minutes.
3 combine the flours, toasted spices and salt in the bowl of a stand mixer. pour in the yeast mixture and mix on low speed with the paddle attachment until well-combined. with the mixer running, pour in the butter and mix until well-incorporated. switch to the dough hook and knead the dough until smooth and elastic, about seven minutes.
4 transfer the dough to an oiled bowl and turn to coat. cover with a damp cloth or oiled plastic wrap and let rise in a warm, draft-free spot for 30-45 minutes, until almost doubled in size.
5 punch down the dough and cut it in half. shape each half into a ball. spray a baking sheet with cooking spray or grease it. place the dough on the baking sheet, cover with a damp cloth or oiled plastic wrap, and let sit in a warm place for another 30 minutes.
6 preheat the oven to 350 degrees. brush the tops of the loaves with the egg wash. bake for 30 to 35 minutes, until the loaves are golden brown and sound hollow when tapped.
8 ounces dried garbanzo beans, soaked overnight and drained (225g)
1 medium onion, chopped
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
1/2 teaspoon saffron thread
1 teaspoon ground cinnamon
5 pints water (3 litres)
4 ounces rice (100g)
3 tablespoons flour
6 fluid ounces water (175ml)
1 lemon, juice of
2 eggs, lightly beaten
salt, to taste
pepper, to taste
Recipe
1 put the chickpeas, onion, olive oil, parsley, saffron and cinnamon into a large, heavy saucepan. mix well, and heat for about 4 minutes, stirring constantly.
2 add the 5 pints of water, stir, bring to the boil, then reduce the heat, cover and simmer for about an hour, or until the chickpeas are cooked. please note that chickpeas seem to vary wildly in their cooking times, so do keep an eye on it!
3 add the rice, return to the boil, then reduce the heat and simmer until the rice is cooked (10-15 minutes for the sort of rice i use).
4 when the rice is just cooked, beat the flour and 6 fl oz water into a smooth paste and stir it into the soup.
5 continue cooking, stirring occasionally, for a further 15 minutes.
6 remove the soup from the heat, add the lemon juice, then season to taste with salt and pepper. if the soup is too thick for your liking, you can add more boiling water to thin it down a bit.
7 stir in the lightly beaten eggs, and allow to stand for a few minutes until the eggs are cooked. serve hot.
1 heat 2 tablespoons of the oil in a large saucepan. cook the onions for 10 minutes, stirring occasionally.
2 add the red pepper, eggplant and zucchini and optional butternut squash and cook for 5 minutes, then add the potato(i use sweet), garlic and oregano and cook for 1 minute. add the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil.
3 reduce the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally. while the stew simmers, cook the rice (if using). add the fava beans, parsley and olives to the stew and cook, covered, for 10 minutes. remove from the heat and stir in the remaining 2 tablespoons of olive oil. serve over rice with crumbled feta/mozzarella cheese on top (alternatively serve with bulgur or crusty bread instead of rice).
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
Servings: 18
2 1/2 cups crispy rice cereal
2 cups quick cooking oats
1/2 cup raisins (i prefer golden raisins)
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract
Recipe
1 grease a 9 x 13 pan.
2 in a large bowl, combine the cereal and oats. set aside.
3 combine brown sugar and corn syrup in a small saucepan over medium heat. heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. add in raisins. pour cereal/oat mixture and mix well.
4 press into the prepared pan and press down with a piece of greased wax paper. allow to cool and cut into squares.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
5 italian sausages, cooked and coin sliced
1 (16 ounce) package rigatoni pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 large red pepper, cut into chunks and sauteed
2 tablespoons chopped parsley
1 (26 ounce) jar of your favorite pasta sauce
Recipe
1 cook sausage per above directions. cook the rigatoni according to the directions, keep warm.
2 in a large pan lace olive oil and garlic, sauté for 30 seconds. add peppers and cook until crisp tender.
3 combine sausage and pasta sauce with peppers and heat until warm. at this point you may mix with the pasta or serve separately. top with fresh parsley and serve.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
2 tablespoons olive oil, plus
2 tablespoons olive oil
2 medium yellow onions, sliced
1/2 lb mushroom, sliced
1 lb chicken liver, halved
1 tablespoon all-purpose flour
2 teaspoons paprika
1/4 teaspoon salt (optional)
3/4 cup water
4 ounces low-fat sour cream (cabot light)
cooked egg noodles (ronzoni whole wheat pasta)
Recipe
1 in a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
2 with a slotted spoon, remove the onion and mushroom mixture to a bowl --.
3 in the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
4 return the onions/mushrooms to the skillet of chicken livers --.
5 stir in the flour, paprika and salt; cook 1 minute --.
6 add water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? i've never timed it) --.
7 once thickened, remove from heat and stir in the sour cream until well blended --.
8 serve over your choice of pasta or rice --.
9 note:prep time only covers the time to slice the onions and mushrooms.
1 add all ingredients except for the rice and veggies. place everythin in a crock pot. cook on high for 3-4 hours. in the last 30 minutes of cooking add rice and veggies. cook until done.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
2 eggs
2 tablespoons freshly rendered lard or 2 tablespoons oil
1/2 cup water
1/2 cup milk
2 1/2 cups all-purpose flour
2 1/2 teaspoons salt
1/4 teaspoon baking powder
4 quarts water
Recipe
1 using an electric mixer, blend the eggs, lard or oil, water, and milk.
2 stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl.
3 blend this mixture into the liquid. mix well and set aside for a moment.
4 bring 4 quarts of water to a boil and add 2 teaspoons of salt.
5 using a spaetzle maker or spaetzle press, squeeze the dough into the boiling water. use about 1/3 of the dough for each batch. when the dumplings float to the surface, they are done.
6 remove them with a slotted spoon and place in a colander. they can be served this way with paprika gravy or pan-fried with a little butter, just until they are a bit golden, and topped with parsley.
7 note: these dumplings can also be made by using a piping bag or dropping very small amounts from a spoon. the latter takes much much longer.
1 in a bowl, cover the rice with water and let soak until the grains turn , about 1 hour; drain the rice.
2 in another bowl, toss the mushrooms and scallions with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
3 in a small, enameled cast-iron casserole, clay pot or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes.
4 add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
5 add the soaked rice and stir to coat with the fat.
6 add the ginkgo nuts, marinated mushrooms and scallions, the water and the remaining 1 teaspoon of soy sauce.
7 bring to a boil over moderately high heat.
8 drizzle the oil around the edge of the pot so it runs down the insides.
9 cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes.
10 raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom, about 5 minutes.
11 remove the pot from the heat and let stand, covered, for 5 minutes.
12 fluff the rice with a fork and serve.
13 *ginkgo nuts, which are slightly sweet and have a soft texture like soybeans, are available in chinese markets.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 4
2 cups unbleached all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup stone-ground grits (not instant)
12 tablespoons unsalted butter, melted
4 large eggs, separated
1 1/4 cups milk
6 -8 slices crisp cooked bacon, crumbled
unsalted butter, softened
cane syrup or maple syrup, warmed
Recipe
1 in a bowl, stir the flour, sugar, and baking powder together; set aside.
2 bring 1 quart of water to a boil in a saucepan over high heat; stir in salt, then the grits, whisking constantly until the water comes back to a boil.
3 decrease heat to low, continue cooking, stirring occasionally, until very thick and creamy, about 30 minutes.
4 stir in the melted butter and scrape grits into a large bowl.
5 stir in the egg yolks, one at a time, mixing well after each addition.
6 add the flour mixture, stirring only until combined, followed by the milk.
7 the batter should be thin.
8 in another bowl, beat the egg whites with a mixer until stiff but still glossy.
9 heat a greased waffle iron; stir bacon into the batter; fold in the egg whites.
10 cook waffles, one at a time, following the directions from the waffle-iron manufacturer; they should be crisp and brown when done.
2 whisk hoisin sauce, soy sauce, sherry, chili oil, rice vinegar, and finely chopped garlic to blend in shallow dish; mix in 1/3 cup thinly sliced green onions.
3 add lamb and turn to coat.
4 let marinate 20 minutes.
5 brush grill rack with oil.
6 grill lamb to desired doneness, about 3 minutes per side for medium-rare.
7 sprinkle lamb with remaining green onions and serve.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
oil (lard tastes the best, but it's not the healthiest and oil and shortening taste fine) or lard (lard tastes the best, but it's not the healthiest and oil and shortening taste fine) or shortening, for deep frying (lard tastes the best, but it's not the healthiest and oil and shortening taste fine)
2 cups flour, sifted
1 tablespoon sugar
1/2 teaspoon salt
3 egg yolks, slightly beaten
1/2 cup thick sour cream
2 1/2 teaspoons whiskey or 2 1/2 teaspoons dark rum
1/2 teaspoon vanilla extract
2 -3 tablespoons powdered sugar or 2 -3 tablespoons vanilla powdered sugar, to dust cookies
Recipe
1 about 20 minutes before frying fill a deep saucepan halfway to 2/3 full of oil, lard, or shortening, and heat slowly to 365°f or follow the manufacturer's directions for set-up if using an automatic deep-fryer.
2 sift together flour, sugar, and salt into a bowl.
3 mix together the egg yolks, sour cream, whiskey, and vanilla, then make a well in the center of the dry mixture and pour the wet mixture inches.
4 mix the ingredients until all of the flour is moistened.
5 let dough rest 1-2 minutes.
6 turn dough out onto a lightly floured surface and knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process just until ingredients are well blended (always turn the dough in the same direction and use as little additional flour as possible).
7 shape dough into a smooth ball and roll out on a lightly floured surface into a rectangle 1/8-inch thick (if you don't have enough space to do this, divide dough in half first, then roll out the halves seperately).
8 use a spatula to loosen the dough, lift it slightly and sprinkle a little flour underneath anywhere the dough sticks.
9 with a floured knife cut the dough into diamond shapes about 2-inches wide at the center and 6-inches long (you can make a cardboard pattern beforehand and use that as a guide if you wish).
10 make a 1-inch slit lengthwise at the center of each cookie, and pull one end through the opening, twisting slightly as you do.
11 deep fry only one layer of cookies at a time (don't crowd the pan).
12 with a fork, turn the cookies several times as they fry and as they rise to the surface, but be careful not to pierce the cookie.
13 fry until lightly browned (about 3 minutes).
14 drain cookies over fat for a few seconds and then drain on paper towels.
15 sprinkle cookies with powdered sugar while still hot.
