Nacho Cheese Broccoli Dip

• This is so good I can never stop eating it!
• 1# velveeta
• 1# Mexican velveeta
• 2 cans cream mushroom soup
• 20 oz frozen chopped broccoli
• 1/4 cup sour cream
• 2 tsp garlic powder

Cook broccoli. Put all ingredients in crock pot to heat through. Nummy and addictive.

Asparagus Gratin

Asparagus Gratin

 

Asparagus Gratin

1 lb asparagus, trimmed & cut into 1-inch pieces
1/2 cup finely chopped yellow onion
1-1/2 Tbs olive oil
Kosher salt
Fresh ground black pepper
3/4 cup panko breadcrumbs
1/3 cup grated parmesan or other hard cheese
5 oz mascarpone cheese (look for it in a small
fresh grated nutmeg
1 tsp butter, cut into tiny cubes

Place a rack 6 inches from the broiler element and heat the broiler on high. In a 2-quart gratin dish or small casserole, toss the asparagus with the onion, 1/2 tablespoon of the olive oil, salt & pepper. Broil until tender but still crisp, 5 – 6 minutes.

Mix the breadcrumbs with the grated cheese, remaining 1 tablespoon of olive oil and some ground pepper.

Drop the mascarpone in little spoonfuls over the asparagus. A small cookie dough scoop works well for this. Sprinkle with a little nutmeg, and top with the breadcrumb mixture. Dot with the butter cubes. Broil until bubbling around the edges and golden brown and delicious, about 2 minutes. Keep an eye on it, it browns quickly!

Consomme Rice Pilaf

This recipe is similar to my BFF's dish she calls Rice Mould. Like so many good cooks she does not have the recipe but this is best facimile we could come up with. BFF's is so good I could eat the entire recipe.

Consomme Rice Pilaf

1 cup butter or margarine
1 clove garlic, crushed
1 cup chopped onions
4 soup cans minute rice
2 cans boiling consomme
Lawry's Seasoned Salt to taste

Melt butter and saute onions until brown.  Mix rice in butter mixture until fully covered, season to taste.  Heat consomme to a boil and add to rice mixture.  Cover until rice is soft.  Put in a 350 degree oven for 45 minutes until top is brown and crunchy.

 

 

Beef and Vegetable Stir Fry with Rice Noodles

This is so tasty. This is the main course from the Chinese cooking class I took. Don’t be afraid of sesame oil. It lends a warm wonderful taste to food.

Beef Marinade
4 tsp sugar
4 tsp rice wine or dry sherry
2 T plus 2 Tsp cornstarch
2 tsp sesame oil
4 T peanut oil
4 T soy sauce

2-3 Lb sirloin steak, sliced in 2“X4” strips
2 cloves garlic, peeled and sliced
several slices ginger (bottled is the only way to use ginger)
5-6 scallions, trimmed and sliced in 1" pieces
1 Lb fresh broccoli, stems thinly sliced and flowerettes left intact
1/2 to 1 Lb fresh mushrooms, cleaned and sliced
1/2 Lb snow peas, cleaned, strings removed and sliced on the diagonal
1 large red pepper cut into thin strips
Sauce
1 tsp sugar
2 T soy sauce
2 T oyster sauce
1 heaping T cornstarch
1 T sherry
1 cup beef broth
Peanut oil for cooking
Sesame oil
Rice Noodles

Marinade
Mix the marinade ingredients together in a large bowl. Add the sliced beef and toss to coat. Let stand at room temperature 15-30 minutes.
Prepare vegetables as directed and place in separate piles on a large tray. Set tray beside wok.
Stir together sauce ingredients in a large measuring cup with a pour spout.
Heat wok until very hot. Add 1” to 1 1/2” of oil to wok and heat just till it shimmers. Cook a few pieces of green onion in oil to season it. Add meat a handful at a time. Toss quickly to separate, cook a few seconds longer and remove to a dish. Repeat until all meat is cooked. Pour off oil and wipe out wok with paper towels.
Add 1/2 cup peanut oil to wok and heat to shimmering. Add garlic and ginger and cook until browned, but do not allow to burn. Ladle out the garlic, ginger and all but 2 T of the seasoned oil into a small heatproof dish. Set beside wok.
Add broccoli to hot oil and toss until tender about 4-5 minutes. Remove to a dish when done. Toss in the scallions and red pepper strips and toss. Add snow peas and mushrooms and cook for several minutes. Remove from wok to dish with broccoli. Stir sauce well and add to wok, whisking constantly until clear and bubbly. Return meat and vegetables to sauce and turn heat to very low. Add 2 T of sesame oil and toss meat and vegetables to reheat and coat with sauce. Scoop immediately into center of a very large serving platter.
If you wish you can then serve over hot rice or you can cook rice noodles. Wipe out wok with paper toweling and return to heat. When wok is hot add 3-4 cups of peanut oil and heat until shimmering. Very carefully add rice noodles in 2-3” pieces. As soon as they puff, remove and drain on paper towels. Continue until you have cooked desire amount of noodles.

Simply Tasty Fried Rice

4 cups cooked cold white rice (I use Jasmine)
4 green onions, sliced to thickness that you like
1 # sliced mushrooms
1 can bean sprouts, drained
1 tsp garlic powder
1/4 c soy sauce
1 tsp sesame oil
3 T oil
fresh ground black pepper

Add 1 T oil to a large hot skillet and add mushrooms. Cook until browned and remove to a bowl.
Add green onion to skillet and more oil if needed. Cook for 1 minute and add bean sprouts and more oil if needed.
Sprinkle garlic powder, pepper and sesame oil over all and cook, stirring constantly for 1 minute.
Add cold rice and mushrooms to skillet. Add more oil if needed.
Pour soy sauce over rice and stir constantly to distribute soy sauce and incorporate the veggies. Serve hot.

You may add 1/4-1/2 pound of meat and also scramble a few eggs too.

Authentic Egg Rolls

4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded
1/2 carrot, julienned
1 (8 ounce) can bean sprouts
1 cup dried, shredded wood ear mushroom, rehydrated
1 pound Chinese barbequed or roasted pork, cut into matchsticks
2 green onions, thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon monosodium glutamate (MSG)
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed

1.Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2.Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
3.To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4.Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5.Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Stir Fry Sauce

Adapted from Martin Yan’s Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. I use low sodium soy sauce in this recipe otherwise it's just too salty for me.

2/3 cup low sodium soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water
1.In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2.Dissolve the cornstarch in 1/4 cup water.
3.Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4.Add the soy sauce mixture; bring to a boil.
5.Reduce heat to medium and cook for 1 minute.
6.Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Pot Stickers

I took a cooking class back in 1993 with my neighbors and this was the appetizer course. These are so good you won't be able to stop eating them. I will also post the other recipes from this class soon.

1/2 lb ground beef
1/2 lb finely minced Chinese cabbage
salt
3-4 scallions, minced
1 T dark soy sauce
1 T soy sauce
Salt and Pepper to taste
1 tsp sugar
1 T white wine
1 T sesame oil
Wonton wrappers
2 T oil
1/2 c water
Sauce:
2 T soy sauce
1 T sugar
1 T white wine
1 T sesame oil
2 T water
1 tsp chopped scallion

Sauce:
Combine all sauce ingredients in a small saucepan. Gently warm and stir to dissolve sugar. Serve warm with hot potstickers.
Potstickers:
Combine cabbage with a light sprinkling of salt and let stand for 5-10 minutes. Squeeze dry.
Combine remaining ingredients (except wrappers) with the cabbage. Stir well and in one direction. Chill 1 hour.
Hold wrappers in the palm of your hand and place about 1 T of filling in the center. Fold edges together and moisten with a few drops of water. Hold the pot sicker securely in your left hand, then begin to form small pleats with the fingers of your right hand. Continue until pot sticker is completely closed. (If this is too hard just fold over and seal. These are too good not to make!)
Heat a large flat non stick frying pan and add 2 T oil. Add enough pot stickers to cover bottom of pan. Cook until bottoms are golden brown, about 2 minutes. Carefully add 1/2 cup warm water. Cover and cook until pot stickers are firm, about 4-5 minutes. Remove cover and continue cooking until water boils away and pot sticker bottoms become very dark. Serve with sauce.

Shrimp Egg Foo Yong with Gravy

These patties turned out great. I didn't feel like going to the store so I used canned bean sprouts and they were fine. I used reduced sodium soy sauce in the gravy and served all over a bed of steamed Jasmine rice.

8 eggs
1/2 tsp salt
1/8 tsp pepper
Combine and beat until fluffy
8 medium mushrooms, chopped fine
8 oz fresh shrimp, chopped fine
4 green onion, chopped fine
1 stalk celery, chopped fine
8 oz fresh cleaned bean sprouts
3 Tbsp canola oil
2 green onion, thin sliced for garnish

Heat 1 Tbsp oil and cook mushrooms for 1 minute. Add remaining ingredients to egg mixture. Heat 1/2 Tbsp oil in a 7 inch pan on medium heat until hot. Add 1/2 cup egg mixture. Cook 3-5 minutes on each side or longer if you like them especially crispy like I do. Top with gravy and sprinkle with green onion.

Gravy for Egg Foo Yong
3/4 cup chicken broth
1 Tbsp cooking sherry
1 Tbsp soy sauce
1 Tbsp oyster sauce
a pinch of cayenne pepper
1/2 tsp sugar
2 Tbsp cornstarch
1 1/2 Tbsp water
Blend all but cornstarch and water. Simmer in saucepan for 5 minutes. Add cornstarch to water and mix well. Add to saucepan and stir til thickened

Bubby's Beef Barley Soup

 

Beef Barley Soup

 

Ingredients

• 1# beef stew meat
• 1 cup chopped onion
• 1 cup sliced carrot
• 1 cup sliced celery
• 2 cups thinly sliced mushrooms
• 3 quarts beef broth
• 1 tbsp salt
• 1/2 tsp black pepper
• 1 c barley
• 2 tbsp chopped parsley

Directions

Cut meat into bite size pieces. Add all ingredients except mushroom and barley to soup ot. Bring to a boil then simmer for 3 hours. Add barley and mushrooms. Cook for an additional 1/2 to 1 hour until barley is tender.

This soup is so warming and comforting I eat it all winter long!

Rice Pilaf

This is so good you'll make it often. I love it with shish-ka-bobs or any dish where you want something different than potatoes!

 

Rice Pilaf with Cashews or Toasted Slivered Almonds

 

 

• 1/4 cup butter
• 2 ounces uncooked spaghetti, broken
• 1/4 cup minced onion
• 1/2 teaspoon minced garlic
• 1 1/4 cups uncooked long grain rice
• 2 1/4 cups chicken broth
• salt and pepper to taste
• 1/2 cup cashew halves or toasted slivered almonds

Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.

Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in rice, and cook about 5 minutes. Pour in chicken broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.

Add cashew halves in to the rice mixture, and serve warm. For an added bonus you can add cooked asparagus.

 

Grandma Puls' Kolacky's

I remember making these with my Great Grandmother in her kitchen in Chicago. She was a great cook and baker. She turned me onto pierogies, blintzes, jewish rye with Krakus ham from Poland, ox tail soup and smoked pork hocks.

3 oz cream cheese at room temperature
1/4 lb butter at room temperature
1 cup sifted flour
Jam

Hamburger Stroganoff

What a filling tasty meal. I serve it with No Yolk noodles and a veggie. Hubs loves it too!

Hamburger Stroganoff
Betty Crocker Cookbook, 1969

1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/2 cup butter or margarine
2 tbsp flour
1 tsp salt
1 tsp garlic salt or 1 clove garlic, minced
1/4 tsp pepper
1 can (8-ounces) mushroom stems and pieces, drained
1 can (10.5 ounces) condensed cream of chicken soup
1 cup dairy sour cream
2 cups hot cooked noodles
snipped parsley

In large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms; cook 5 minutes, stirring constantly. Remove from heat. Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.

Poached Eggs in the microwave!

I just found this little tip in the April 2011 issue of Food Network Magazine. I will give it a try as soon as I'm in the mood for eggs!

Break 1 egg into a microwave safe cup with 1/3 cup water. Cover loosely with plastic wrap and microwave for 45 seconds.

I would assume the 45 seconds might need to be adjusted according to the power of the microwave oven.

Oriental Noodles with Vegetables

6 ounces rice vermicelli noodles
1 1/2 Tbsp canola oil
1 clove garlic, sliced
2 green onion, sliced
1 carrot, sliced thinly
1 1/2 tsp soy sauce
1 1/2 tsp sesame oil
1 Tbsp peanuts

Cook noodles in boiling water for 7 minutes. Drain well.
Heat oil in wok and stir fry the carrot and onion for 3 minutes.
Add garlic and stir fry for 1 minute. Add noodles and cook 2-3 minutes. Add soy sauce and sesame oil. Mix it up and add peanuts.

This recipe is very versitile. You can add meat and other veggies such as shredded cabbage, bean sprouts, pea pods and if you like add a scrambled egg.

Lettuce Wraps

• 1 tablespoon oil
• 4 chicken breasts
• 3 green onions
• 1/4 cup minced water chestnuts
• 1/4 cup sliced almonds
• 4-6 lettuce leaves
• Stir Fry Sauce:
• 1/4 cup water
• 1 teaspoon cornstarch
• 1/3 cup soy sauce
• 1/4 cup sugar
• 1/4 cup vinegar
• 1 tablespoon oil
• 2 teaspoons sesame seeds
• 1 teaspoon red pepper flakes
• 1 teaspoon chili oil
• 1/2 teaspoon minced ginger
• Sesame Ginger Dipping Sauce:
• 1/4 cup water
• 3/4 teaspoon cornstarch
• 1/3 cup sugar
• 1/3 cup vinegar
• 1/4 cup soy sauce
• 1 teaspoon minced ginger
• 1 teaspoon oil
• 1/2 teaspoon sesame seeds
• 1/4 teaspoon minced garlic
• 1 dash red pepper flakes
• 1 dash parsley
• Peanut Dipping Sauce:
• 1/2 cup peanut butter
• 1/3 cup water
• 2 tablespoons vinegar
• 1/2 teaspoon minced ginger
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup sugar
• 1/4 teaspoon minced garlic
• 1/2 teaspoon chili oil
• 1/2 teaspoon oil
• 1 tablespoon brown sugar

directions

Stirfry sauce: combine water and cornstarch and stir until cornstarch is dissolved.

Add this to the other stir fry sauce ingredients in a small saucepan over medium heat.

Bring to boil, then reduce heat and simmer till thick.

Sesame ginger dipping sauce: combine water and cornstarch in and mix until cornstarch is dissolved. Combine this solution with the other dipping sauce ingredients in small pan over medium heat. Bring to boil, then reduce heat and simmer for 2 minutes.

Peanut dipping sauce: combine ingredients in a pan over medium low heat.

Heat while whisking until sauce becomes smooth.

Remove from heat when done.

Heat 1 Tbsp of oil in a large skillet over medium heat.

Cook chicken breasts until done, turning every couple of minutes Remove to a cutting board and slice it into strips with a sharp knife.

Keep the pan hot.

Put chicken back in the same pan over medium/high heat, and add water chestnuts.

Heat for 1 minute.

Add 5 Tbsp of stir fry sauce to the chicken and heat for 2 minutes, stirring often.

The sauce should be bubbly.

Add the sliced green onions and stir.

The chicken is done.

Spoon on to lettuce“cups”.

Serve with the dipping sauces on the side.

Gow Gees

These are so flavorful and crispy you won't be able to stop eating them. Well worth the effort!

Ingredients:

• 1 oz dried Chinese mushrooms (soak in boiling water for 30 minutes, drain and squeeze dry)
• 48 round wonton wrappers
• 2 ounces shrimp, chopped fine
• 4 ounces raw lean pork, chopped fine
• 3 green onion, chopped fine
• 2 tsp soy sauce
• 1/2 tsp fresh grated ginger
• 1 clove garlic, crushed
• 3 cups peanut oil for frying

Directions:

Sweet and Sour Sauce

1 cup water

1/2 cup white vinegar

1/2 cup sugar

1/4 cup tomato paste

4 tsp cornstarch

Combine in saucepan over medium high heat stirring constantly until boiling. Boil 1 minute and keep warm.

GowGees:

Combine all shrimp, pork and green onion. Mix well. Add the rest of the ingredients (except oil) and mix well. Add 1 tsp of the filling on each circle. Brush edges with water, fold and seal. Fry 8 or 10 at a time for 2-3 minutes. Drain on paper toweling. Serve with sweet and sour sauce.

Shrimp de Jonghe

Ingredients

• 1 cup butter
• 1 small onion, chopped
• 5 cloves garlic, diced
• 1/2 cup dry white wine
• S&P to taste
• 3# clean raw shrimp
• 1 1/2 cups bread crumbs
• Fresh chopped parsley

 

In a glass 9X13 pan put clean shrimp on the bottom in a single layer. Sprinkle bread crumbs and parsley over shrimp.

Melt butter on low heat, sauté onion for 5 minutes. Add garlic and continue to sauté for 3 minutes.

Pour butter mixture over shrimp and bake at 250 for 15-20 minutes

Spinach Squares

I really dislike cooked spinach but I love this appetizer. Very addicting. Other recipes I've seen don't call for garlic but I feel the dish would be lacking without it. Hope you enjoy!

Ingredients

• 3 eggs
• 1 cup milk
• 1 cup flour
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 cup margarine, melted
• 1 medium onion, finely chopped
• 10 oz shredded Monterey jack cheese
• 1 box frozen chopped spinach, thawed and drained

 

Directions

Beat eggs well. Add all other ingredients and mix well. Pour into ungreased 9X13 pan. Bake at 350 for 30 minutes or until lightly browned. Cool 20 minutes and cut into square. Serve warm.

Old Spaghetti Factory’s Spaghetti with Burnt Butter

This is my sister Lauren’s favorite pasta dish. I was able to get the cheese at an Italian Deli in Kenosha and surprised her with this dish for her birthday. This is the signature dish of The Old Spaghetti Factory chain. Unfortunately there is no substitute for Mizithra cheese.

ingredients

• 1 cup butter
• 1 cup Mizithra cheese
• pasta of choice

directions

• Browned Butter Procedure:
• Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan   of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).
• Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
• Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
• Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
• Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
• The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
• Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.

Authentic Caesar Salad

My recipe for garlic croutons is listed under Salads on Pinterest

1 large egg

3 tablespoons lemon juice from 1 medium lemon

1 teaspoon Worcestershire sauce

1/4 teaspoon table salt

8 grindings ground black pepper

1 small clove garlic , pressed (1/4 teaspoon)

1 1/2 teaspoons anchovy paste (or 4 flat anchovy fillets, minced)

1/3 cup extra-virgin olive oil

2 medium heads romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pieces (about 10 cups, lightly packed)

1/3 cup grated Parmesan cheese

Bring water to boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth. Add oil in slow, steady stream, whisking constantly until smooth. Adjust seasonings. (Dressing may refrigerate in airtight container for 1 day; shake before using.)

Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly. Sprinkle with cheese, remaining dressing, and croutons; toss to coat well. Divide among individual plates; serve immediately.

Taffy Apple Salad

• 1 large can chunk pineapple, reserve juice
• 1/2 cup sugar
• 1 tsp vinegar
• 1 tsp salt
• 2 cups chopped apples
• 12 oz cocktail peanuts
• 8 ounces Cool Whip
• 2 1/2 cups miniature marshmallows
• 1 egg beaten
• 1 tbsp flour

 

In bowl combine pineapple and marshmallows. Cover and refrigerate 24 hours. Combine pineapple juice, sugar, vinegar, salt and flour in a saucepan and cook over medium hi heat until thick. Refrigerate. Next day, combine pineapple mixture with contents of saucepan. Mix well. Add remaining ingredients and chill.

Garlic Croutons

1 loaf Italian bread

4 tbsp melted butter

1 large clove garlic, crushed

 

Add garlic to butter in small saucepan. Simmer for a few minutes. Cut loaf of bread into 3/4" thick slices then cut into cubes. Put cubes in a bowl and pour butter over all. Toss to coat well. Bake 350 15 minutes.

Bubby's Potato Salad

 

Combine in bowl:

• 1 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 1/2 tsp salt
• 2 tsp yellow mustard
• 1/2 tsp celery seed
• dash of pepper
• Refrigerate for at least 2 hours or overnight.

directions

• Hard boil 4 eggs
• Cook enough potatoes to make 4 cups (try 5 potatoes) and cool in refrigerator.
• Peel and cube potatoes into a large bowl. Add 1 1/2 cups chopped celery and 1/2 cup chopped onion. Peel and cut up eggs and add to bowl. Pour sauce mix over all and stir well. Sprinkle with paprika and refrigerate.

Que Tater

Hubby and I happened upon Jim's Barb-ie-q Shack in Wisconsin Rapids one day when out on an adventure and we ate the best ribs we've ever gotten from a restaurant! We also had the Q Tater which I had to duplicate so we could eat this at home.

1 Idaho Baker Potato per person
Butter
Sour cream
S&P
Cubed or shredded meat~You can use what you like, beef roast, pork roast or shoulder or even ham or chorizo.
Your favorite BBQ sauce-We use Sweet Baby Ray's.
Shredded sharp cheddar cheese (if you shred cheese from a chunk it will melt better than pre-packaged shredded cheese). You can probably use any cheese you like here.

Split potato lengthwise. With knife make shallow slits and top potato with ingredients as listed above. Pop in the microwave for a minute to melt the cheese.

To reduce fat and calories I am going to try to substitute homemade buttermilk ranch dressing for the butter and sour cream! I hope you enjoy.

Pig Powder

I am all about the Pig! This is a rub that is totally suited for pork. This seasons the meat just perfectly for tamales and tacos. I usually quadruple this recipe so I’m sure to have enough for an 8 or 9 pound pork shoulder roast.

Ingredients

• 1 tsp salt
• 2 tsp crushed red pepper
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1 cl garlic
• 1 tsp tarragon
• 1/2 tsp nutmeg
• 1/2 tsp ground thyme
• 1/2 tsp marjoram
• 1/2 tsp rosemary
• 1/2 tsp whole basil

Directions

Mix all together and rub onto all sides of a pork butt roast and bake at 500 degrees for 20 minutes. Tent with foil. Reduce heat to 275 and cook for 4-5 hours until tender. Cut into chunks and use juice as a dip or shred it up and make carnitas or tamales. Fantastic

Brussels Sprouts and Pasta

A great way to eat sprouts. Really good! I like to add a handful of shredded parmesan cheese just before I dig in.

• 3/4 # fresh brussel sprouts, sliced thinly
• 1/2 # fettucini pasta
• 2 Tbsp unsalted butter
• 2 Tbsp EVOO
• 3 Tbsp pine nuts

Heat oil and butter on med-hi heat until foam subsides.

Cook pine nuts 2 minutes until golden.

Add sprouts, 1/2 tsp salt and 1/4 tsp pepper. Saute 4 minutes.

Cook pasta until al dente, drain and reserve 1/2 cup water.

Put all in a large bowl and mix well. Add to pasta if necessary. Sprinkle pine nuts over the top.

Ultimate Enchilada Bake recipe

 

Ingredients

• 6 skinless chicken breasts
• 8 ounces cream cheese, softened
• 1 medium onion, minced
• 6 pasilla or poblano chiles
• 1 (16 ounce) can (or equivalent fresh) tomatillos
• 3 sprigs fresh cilantro
• 1 cup heavy cream
• 1 egg, slightly beaten
• Salt and pepper to taste
• 24 small corn tortillas
• Lard or shortening for frying
• 1/4 cup parmesan cheese
• Shredded lettuce
• Chopped ripe olives
• Sour cream

•  

 

directions

Poach chicken, keeping water at a bare simmer, until cooked through.
Remove from poaching liquid, cool slightly and remove/discard bones. Shred meat.

Stir onions into cream cheese, then add shredded chicken. Set aside.

Broil the chiles until soft, then puree with the tomatillos and cilantro until smooth.

Add cream, egg, salt and pepper, and continue to puree.

One at a time, dip the tortillas into the chile/tomatillo sauce, then fry in lard to

soften. Place chicken filling on tortilla and roll up. Spread some of the chile/tomatillo sauce in the bottom of a baking dish and lay the rolled/filled enchiladas seam side down in a single layer. Pour remaining sauce over these, top with parmesan and bake at 350 degrees until bubbly.
Top with shredded lettuce and olives.
Serve sour cream in a dish on the side.

Grandpa Sonny's Bread Stuffing

1/2 cup butter

2 cups chopped onion

1 1/2 cups sliced celery

1 cup butter

32 slices toasted bread, cubed

1 1/2 tsp salt

1 Tbsp McCormick poultry seasoning

2 Tbsp chopped parsley

1 egg

1/2 pound chicken livers

Broth from gizzards and livers and enough chicken broth to make 2 cups

 

Cook neck, livers and gizzards in medium saucepan. Add water, some chopped onion and celery leaves and bring to a boil. Simmer for 2 hours replacing water as it cooks off. Drain off broth and reserve to cool in fridge. After it cools skim off some of the fat. Refrigerate cooked livers and gizzards.

Toast the bread. I use the broiler of the oven and toast both sides. Tear into pieces and put in large bowl or roasting pan. Let cool and leave uncovered til needed.

Melt 1/2 cup butter in large skillet and sauté onion and celery on med-low heat until tender about 45 minutes. Add 1 cup of butter and allow to melt. Remove from heat and stir in salt, poultry seasoning and stir well. Let cool at room temperature.

Remove meat from neck bone. Place neck meat, gizzards, and almost all the livers in a blender along with the egg and 1/2 cup broth. Process until relatively smooth. Pull out any gristly chunks leftover by the gizzards and toss out. Dice remaining liver.

On the top of the bread pour blender contents, butter and veggies from the skillet and the parsley. Using your hands bring up bread from the bottom to the top to mix thoroughly. Add remaining broth and keep mixing until the bread is no longer hard and it is mixed well. Stuff neck and body cavities and add any leftovers to a bread loaf pan. You can bake this when the turkey is down to 1 hour of cooking time.

Grandpa Sonny was a meat cutter by trade (Chicago Stock Yard) and had access to the best cuts of meat and top of the line seasonings. I recommend using McCormick Poultry Seasoning because the dressing tastes just like Grandpa used to make.

KRISPY KREME DONUTS

Donuts
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (227g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying

Glaze
1/2 cup (227g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)

Proof your yeast by adding it to the warm water. Mix it up and let it rest.

Scald the milk in your microwave or on top of your stove, and let cool.

Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.

Beat on low for 30 seconds, scraping bowl constantly.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

Carefully (not like me), stir in remaining flour until smooth.

Cover and let rise until double, 30-60 minutes, depending on the yeast you used. I went the full 60, and you can see in step 4 what happened! (I would do it again, they were great!)

After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin.

Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times (but are equally delicious). Save your scraps - they are both great to test your fry time and to snack on while you're making the rest!

Cover and let rise until double, 30-40 minutes.

**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***

I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped.

Melt the butter and stir in powdered sugar and vanilla until smooth.

Add milk (or water) until desired consistency is reached.

*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***

Use a deep pan to heat the oil. I used a shallow one to be able to take better pictures, but this provides a real fire hazard. So be safe!

Heat your oil to 350F (180C). A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.

I like to use a scrap of donut first to test different frying times.

Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it!

Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks to flip the donuts and remove them from the oil.

Place donuts on a rack or paper bags or paper towels to drain.

Now is the time to take your donuts into a magical dimension. Dip them in the glaze and set them on a rack to dry. I dipped both sides of my donuts in the glaze (obviously!), but you can just do one if you would like.

These donuts are simply amazing. Once you try them, you're going to want to make them again and again. In fact, I woke up the next morning craving them, and I can assure you, they're still good the second day.

STUFFED RIGATONI

1 package rigatoni -- cooked

***Sauce***

2 cloves crushed garlic
1/2 cup minced onion
1 tablespoon olive oil
1 cup tomato sauce
1 cup water (more if needed)
1 cup ketchup
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 bay leaf
1 teaspoon whole leaf oregano

***Stuffing***
1 pound sausage
3/4 cup dry bread crumbs
1/2 cup milk
1/2 cup grated Parmesan cheese
1 egg

PREPARATION:

Cooked rigatoni should be quite firm so be sure to undercook by 4-5 minutes. The pasta will finish cooking in the oven. Saute onion in olive oil until almost transparent. Add other sauce ingredients; simmer for 30 minutes; remove bay leaf.

Stuff each rigatoni with sausage mixture, using a pastry bag or a zip lock bag. Cut off a corner from the bottom of the bag. Add to casserole dish; pour sauce over rigatoni and bake 30-40 minutes at 350 F.

5 Minute Individual Potato Gratins

This recipe is courtesy of Melissa d'Arabian of the Food Network. These potatoes are so decadent and satisfying you'll make them often. A great side dish for any meat meal.

Vegetable spray

2 large russett potatoes, roughly peeled and thinly sliced

1/2 cup grated Swiss cheese

2 green onions, finely chopped

Salt and freshly ground black pepper

3/4 cup heavy cream

 

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake at 375 degrees for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

Jack in the Box Tacos

Why oh why is Jack so far away from me? These tacos are easy to make and taste just like Jack's.

1 lb ground beef
1/3 cup refried beans
1/4 tsp salt
2 Tbs chili powder
1/4 cup Ortega or pico pica mild, taco sauce
12 soft corn tortillas
3 cups cooking oil, Crisco brand
6 slices American cheese
1 head lettuce, chop fine

View full recipe

Brown the beef over low heat, use a wooden spoon to chop and stir the meat. When the beef is brown drain the fat. Add the refried beans and use the wooden spoon to mash the whole beans into the mixture to create a smooth texture.
Add the salt, chili powder and 2 Tbs of taco sauce to the mixture. Remove from the heat. In another skillet heat 1/4 inch of oil until hot.
Spread 1/2 of the beef mixture on the center of each corn tortilla. Fold the tortillas over and press so that the beef filling holds the sides together. Drop each taco into the pan of hot oil and fry on both sides until crispy. When cooked remove the tacos from the oil and place them on a rack or some paper towels until they cool.
Slightly pry open add 1/2 slice American cheese and some lettuce. top with about 1/2 tsp of the remaining taco sauce.

Paul Lynde Stew

I made my favorite stew recipe today. The hubby has been bugging me for a potful so we enjoyed a big bowl of Paul Lynde Stew over a heapin' helpin' of homemade mashed potatoes. So simple yet so delicious. I have been making this since 1975. Paul was on the Merv Griffin show and made the stew. You had to mail in a request for the recipe and I've been making it ever since.

3# beef stew meat cut into bite size pieces
1 can carrots
1 jar small onions or 4 onions cut in 1/4ths
1  15 oz can stewed tomatoes, broken up
1 can peas
1 can green beans
1/2 can beef consomme
4 Tbsp Tapioca (Minute brand)
1 Tbsp brown sugar
1/2 c bread crumbs
1 bay leaf
1/2 c white wine
1 1/2 Tbsp salt
1/2 Tbsp pepper
Drain all veggies except tomatoes. Layer ingredients in order given. Cover and bake @ 250 degrees for 6-7 hours. Serve over mashed potatoes.

The Best Chicken Fried Steak

　
Oh my, what comfort food. Serve with mashed potatoes and hot rolls with honey :)
4 (1/2 pound) beef cube steaks

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon black pepper

3/4 teaspoon salt

1 1/2 cups buttermilk

1 egg

1 tablespoon hot pepper sauce (e.g. Tabasco™)

2 cloves garlic, minced

3 cups vegetable shortening for

deep frying

1/4 cup all-purpose flour

4 cups milk

kosher salt and ground black

pepper to taste

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.