It makes a huge batch but the dough freezes well.
1 Lb Butter
2 cups Dark Brown Sugar
1 1/2 cups Sugar
2 Tbs Vanilla
3 Eggs
5 cups Flour
1 1/2 tsp salt
1 1/2 tsp Baking Soda
4 cups Chocolate Chips
2 cups Chopped Nuts (optional)
Cream butter and sugars together; beat in vanilla; add eggs and beat 3-4 minutes.
Mix together flour salt and soda and add the the creamed mixture.
Stir in Chocolate chips and nuts.
Place small scoops on waxed paper and bake at 350 for 8-10 min. Let cool 5 minutes.
Wednesday, September 14, 2011
Wednesday, July 13, 2011
Calabacita Chicken Stew
6 servings
1 tbs virgin olive oil
1 1/2 lb uncooked chicken breast tenders
8-10 small to med zucchini peeled, thinly sliced
1 med white onion, chopped
1 can whole kernel corn, undrained
1 can diced tomatoes with green pepper and onion, undrained
1 1/2 tsp garlic powder
1/2 tsp ground cumin
salt and pepper if desired
1/2 cup chopped fresh cilantro
1. In 5-6 quart saucepan or Dutch oven, heat oil over med heat. Add chicken; cover and cook 4-6 min., stirring occasionally, until no longer pink in center.
2. Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to med-low. cover and simmer for 20 min. stirring occasionally until zucchini is tender.
3. stir in cilantro; cook 3 min. longer stirring occasionally
Linda S. Brown, Pilsbury Bake Off Winners
1 tbs virgin olive oil
1 1/2 lb uncooked chicken breast tenders
8-10 small to med zucchini peeled, thinly sliced
1 med white onion, chopped
1 can whole kernel corn, undrained
1 can diced tomatoes with green pepper and onion, undrained
1 1/2 tsp garlic powder
1/2 tsp ground cumin
salt and pepper if desired
1/2 cup chopped fresh cilantro
1. In 5-6 quart saucepan or Dutch oven, heat oil over med heat. Add chicken; cover and cook 4-6 min., stirring occasionally, until no longer pink in center.
2. Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to med-low. cover and simmer for 20 min. stirring occasionally until zucchini is tender.
3. stir in cilantro; cook 3 min. longer stirring occasionally
Linda S. Brown, Pilsbury Bake Off Winners
Peanut Butter Truffle Tart
16 servings
Preheat oven to 350
For the crust
16.5 oz refrigerated peanut butter cookie dough
6 peanut butter crunchy granola bars crushed (1 heaping cup)
Knead together until well mixed. Press Dough in bottom and up side of ungreased 10 in tart pan or 13 x 9 in pan. Bake for 12-17 min. or until light golden brown.
With back of spoon press down crust on bottom and side, bake 3-5 min longer or until deep golden brown. Press down crust again then cool for 3 min.
Filling
2 bags of semi-sweet chocolate chips (4 cups)
1 cup whipping cream
1/2 cup crunchy peanut butter
Topping
1/2 cup chopped peanuts or 1 package (2 oz) nut topping
In a large microwavable bowl, microwave chocolate chips and whipped cream on high for 1 min. Stir then microwave 1-2 min longer stirring every 30 sec to prevent chocolate from burning. Do this until completely melted and smooth. In a small bowl microwave the crunchy peanut butter for 1 min or until melted. Stir.
Spread war peanut butter in bottom of crust. Pour chocolate mixture over peanut butter mixture. Pour nut topping evenly of the top
Cool in refrigerator for 2 hours before serving.
Laura Stensberg for Pilsbury Bake Off Winners
This is super easy and very rich be sure to have lots of milk!
Preheat oven to 350
For the crust
16.5 oz refrigerated peanut butter cookie dough
6 peanut butter crunchy granola bars crushed (1 heaping cup)
Knead together until well mixed. Press Dough in bottom and up side of ungreased 10 in tart pan or 13 x 9 in pan. Bake for 12-17 min. or until light golden brown.
With back of spoon press down crust on bottom and side, bake 3-5 min longer or until deep golden brown. Press down crust again then cool for 3 min.
Filling
2 bags of semi-sweet chocolate chips (4 cups)
1 cup whipping cream
1/2 cup crunchy peanut butter
Topping
1/2 cup chopped peanuts or 1 package (2 oz) nut topping
In a large microwavable bowl, microwave chocolate chips and whipped cream on high for 1 min. Stir then microwave 1-2 min longer stirring every 30 sec to prevent chocolate from burning. Do this until completely melted and smooth. In a small bowl microwave the crunchy peanut butter for 1 min or until melted. Stir.
Spread war peanut butter in bottom of crust. Pour chocolate mixture over peanut butter mixture. Pour nut topping evenly of the top
Cool in refrigerator for 2 hours before serving.
Laura Stensberg for Pilsbury Bake Off Winners
This is super easy and very rich be sure to have lots of milk!
Tuesday, July 5, 2011
2 Great Fruit Dips
Both of these dips use only 2 ingredients.
Fruit dip 1
1 tub of cool whip or favorite frozen whipped cream
1 can of sweetened condensed milk
mix together and serve
Fruit dip 2
1 cup plain yogurt
6tbs honey
Mix together and enjoy
These are the portions but feel free to add more or less of one ingredient to your liking.
Fruit dip 1
1 tub of cool whip or favorite frozen whipped cream
1 can of sweetened condensed milk
mix together and serve
Fruit dip 2
1 cup plain yogurt
6tbs honey
Mix together and enjoy
These are the portions but feel free to add more or less of one ingredient to your liking.
Teriyaki Sauce
3/4 cup soy sauce
1/2 cup water
1/4 cup sugar
1/2 tsp ginger
1 tsp garlic
Mix together
Mom Kate Pippen's recipe absolutely love it. It's great as a marinade for chicken.
1/2 cup water
1/4 cup sugar
1/2 tsp ginger
1 tsp garlic
Mix together
Mom Kate Pippen's recipe absolutely love it. It's great as a marinade for chicken.
Thursday, June 30, 2011
Ratatouille
serves 4
1 large red onion, peeled
1 small eggplant
1 red bell pepper, halved, cored, and seeded
1 yellow bell pepper, halved, cored, and seeded
1 large zucchini
4 tbs olive oil
few thyme sprigs
sea salt and black pepper
1 fat garlic clove, peeled and smashed
14 oz (398 g) can chopped tomatoes
8 oz (225g) vine ripened cherry tomatoes
small handful of basil leaves, roughly torn
Chop the vegetables into bite- size pieces, keeping them separate. Heat the olive oil in a large pan and saute the onion with the thyme sprigs and a little seasoning over high heat for a minute or two.
Add the eggplant, red and yellow bell peppers, and garlic. Saute for a minute, then add the zucchini and saute for another 2 minutes or so.
Tip in the canned tomatoes and add a splash of water. Now add the cherry tomatoes and bring to a simmer. Cook for 8 to 10 min. until the vegetables are just tender.
Season the ratatouille with salt and pepper to taste, and sprinkle of basil before serving.
Recipe by: Gordon Ramsay's Fast Food
Ratatouille has always been a favorite of mine and I found this recipe is pretty close to what my Meme does. It's very healthy and the flavors are rich. I find I'm not always a vegetable eater but if they are cooked well and seasoned I will eat them no problem. Enjoy!
1 large red onion, peeled
1 small eggplant
1 red bell pepper, halved, cored, and seeded
1 yellow bell pepper, halved, cored, and seeded
1 large zucchini
4 tbs olive oil
few thyme sprigs
sea salt and black pepper
1 fat garlic clove, peeled and smashed
14 oz (398 g) can chopped tomatoes
8 oz (225g) vine ripened cherry tomatoes
small handful of basil leaves, roughly torn
Chop the vegetables into bite- size pieces, keeping them separate. Heat the olive oil in a large pan and saute the onion with the thyme sprigs and a little seasoning over high heat for a minute or two.
Add the eggplant, red and yellow bell peppers, and garlic. Saute for a minute, then add the zucchini and saute for another 2 minutes or so.
Tip in the canned tomatoes and add a splash of water. Now add the cherry tomatoes and bring to a simmer. Cook for 8 to 10 min. until the vegetables are just tender.
Season the ratatouille with salt and pepper to taste, and sprinkle of basil before serving.
Recipe by: Gordon Ramsay's Fast Food
Ratatouille has always been a favorite of mine and I found this recipe is pretty close to what my Meme does. It's very healthy and the flavors are rich. I find I'm not always a vegetable eater but if they are cooked well and seasoned I will eat them no problem. Enjoy!
Tuesday, June 21, 2011
Mango Chutney
Makes about 1 1/2 cups
1 large mango, peeled, pitted and finely chopped
2 tbs lime juice
1 tbs vegetable or peanut oil
2 shallots, finely chopped
1 garlic clove, finely chopped
2 fresh green chillies, seeded and finely sliced
1 tsp black mustard seeds
1 tsp coriander seeds
5 tbs brown sugar
5 tbs white wine vinegar
1 tsp salt
pinch of ground ginger
1. Put the mango in a nonmetallic bowl with the lime juice and set aside
2. Heat the oil in a large skillet or pan over medium- heat. Add the shallots and saute for 3 min. Add the garlic and chilies and stir for an additional 2 min, or until the shallots are soft, but not brown. Add the mustard and coriander seeds, then stir around.
3. Add the mango to the pan with the sugar, vinegar, salt, and ginger and stir. Reduce the heat to its lowest setting and simmer for 10 min. until the liquid thickens and the mango becomes sticky.
4. Remove from the heat and let cool completely. Transfer to an airtight container, cover, and chill for 3 days before using. Store in the refrigerator and use within 1 week.
I love this sauce. It is good as a snack with crackers or a sauce on your meat. It is a bit spicy but oh so worth it. The chutney is better after a few days but it's still good right after it's cooled off. Enjoy!
From The Book of Sauces and Dips
1 large mango, peeled, pitted and finely chopped
2 tbs lime juice
1 tbs vegetable or peanut oil
2 shallots, finely chopped
1 garlic clove, finely chopped
2 fresh green chillies, seeded and finely sliced
1 tsp black mustard seeds
1 tsp coriander seeds
5 tbs brown sugar
5 tbs white wine vinegar
1 tsp salt
pinch of ground ginger
1. Put the mango in a nonmetallic bowl with the lime juice and set aside
2. Heat the oil in a large skillet or pan over medium- heat. Add the shallots and saute for 3 min. Add the garlic and chilies and stir for an additional 2 min, or until the shallots are soft, but not brown. Add the mustard and coriander seeds, then stir around.
3. Add the mango to the pan with the sugar, vinegar, salt, and ginger and stir. Reduce the heat to its lowest setting and simmer for 10 min. until the liquid thickens and the mango becomes sticky.
4. Remove from the heat and let cool completely. Transfer to an airtight container, cover, and chill for 3 days before using. Store in the refrigerator and use within 1 week.
I love this sauce. It is good as a snack with crackers or a sauce on your meat. It is a bit spicy but oh so worth it. The chutney is better after a few days but it's still good right after it's cooled off. Enjoy!
From The Book of Sauces and Dips
Pico De Gallo Salsa
Serves 4-6
3 large ripe tomatoes
1/2 red onion, finely chopped
1 large fresh green chilli, such as jalapeno, seeded and finely chopped
2 tbs chopped fresh cilantro
juice of 1 lime, or to taste
salt and pepper
1. Halve the tomatoes, scoop out and discard the seeds, and dice the flesh. Place the flesh in a large non-metallic bowl
2. Add the onion, chilli, chopped cilantro, and lime juice. Season to taste with salt and pepper and stir gently to combine.
3. Cover and let chill in the refrigerator for at least 30 min. to allow the flavors to develop before serving.
From; The Book of Sauces and Dips
3 large ripe tomatoes
1/2 red onion, finely chopped
1 large fresh green chilli, such as jalapeno, seeded and finely chopped
2 tbs chopped fresh cilantro
juice of 1 lime, or to taste
salt and pepper
1. Halve the tomatoes, scoop out and discard the seeds, and dice the flesh. Place the flesh in a large non-metallic bowl
2. Add the onion, chilli, chopped cilantro, and lime juice. Season to taste with salt and pepper and stir gently to combine.
3. Cover and let chill in the refrigerator for at least 30 min. to allow the flavors to develop before serving.
From; The Book of Sauces and Dips
Friday, June 17, 2011
Venezuelan Mushroom Tomales
Stew
1/2 med onion, thin sliced lengthwise
1/2 red bell pepper, thinly sliced lengthwise
1 large portobello mushroom or 8 ounces button mushrooms, thinly sliced
1 plum tomato peeled, thinly sliced lengthwise
1 clove garlic, thinly sliced
1/4 tsp dried oregano
1/4 tsp ground cumin
1/2 cup vegetable stock or water
salt and ground pepper to taste
In a large heavy saucepan over high heat, combine the onions, bell peppers, mushrooms, tomatoes, garlic, oregano, cumin, and stock or water. Bring to a boil. Reduce the heat to medium, cover the pan, and cook for 5 min. Uncover the pan and simmer, stirring occasionally, for 10 min, or until most of the liquid has evaporated and the vegetables are very tender. Season with salt and pepper. Let cool to room temperature.
Dough
1 cup corn
2 cups masa flour
1 3/4 to 2 cups hot vegetable stock or hot water
2 Tbs olive oil with 1/2 tsp sweet paprika
1 1/4 tsp salt
1/2 tsp ground black pepper
Puree the corn kernels in a food processor. Add the flour 1 3/4 cup of the stock or water, 1 tbs of oil paprika , and salt and pepper. Process for 2-3 min or until the dough is soft, moist, and pliable. The mixture should be the consistency of soft ice cream; add more stock or water, if needed.
Filling
16 pieces banana leaves, plantain leaves or foil (12 x 12)
1/2 cup cooked or canned chickpeas, rinsed and drained
3 Tbs raisins
2 Tbs drained and rinsed capers
1 Tbs chopped pimiento stuffed green olives
12 cups water
1 onion, quartered
2 cloves garlic
4 cilantro leaves
To assemble
Arrange the banana leaves, or foil in a large work surface. Lightly brush the centers with the remaining 1 tbs of oil paprika. Divide the dough into 8 pieces and roll each into a ball. Place 1 ball in the center of each sqaure. Pat in into a flat disk about 5 1/2 in across. Divide the stew, chickpeas (if using), raisins, capers, and olives among the disk of dough. Fold the left side and right side of the leaves or foil over each disk of dough, then fold over the top and bottom to form a neat package approximately (4 x 4). Tie the packages close with some string.
Pour the water into a large pot. Lightly salt the water and add the onions, garlic, and cilantro. Bring to a boil over high heat. Reduce the heat to medium and add the packages. Cover the pot and cook for 1 hour or until the filling is firm but tender when tested with a skewer. Transfer to a colander and let drain. Remove the string and foil and serve in the packages.
The packages can be assembled up to 3 days ahead and stored in the refrigerator before cooking.
This recipe is from Healthy Latin Cooking, by Steven Raichlen's.
1/2 med onion, thin sliced lengthwise
1/2 red bell pepper, thinly sliced lengthwise
1 large portobello mushroom or 8 ounces button mushrooms, thinly sliced
1 plum tomato peeled, thinly sliced lengthwise
1 clove garlic, thinly sliced
1/4 tsp dried oregano
1/4 tsp ground cumin
1/2 cup vegetable stock or water
salt and ground pepper to taste
In a large heavy saucepan over high heat, combine the onions, bell peppers, mushrooms, tomatoes, garlic, oregano, cumin, and stock or water. Bring to a boil. Reduce the heat to medium, cover the pan, and cook for 5 min. Uncover the pan and simmer, stirring occasionally, for 10 min, or until most of the liquid has evaporated and the vegetables are very tender. Season with salt and pepper. Let cool to room temperature.
Dough
1 cup corn
2 cups masa flour
1 3/4 to 2 cups hot vegetable stock or hot water
2 Tbs olive oil with 1/2 tsp sweet paprika
1 1/4 tsp salt
1/2 tsp ground black pepper
Puree the corn kernels in a food processor. Add the flour 1 3/4 cup of the stock or water, 1 tbs of oil paprika , and salt and pepper. Process for 2-3 min or until the dough is soft, moist, and pliable. The mixture should be the consistency of soft ice cream; add more stock or water, if needed.
Filling
16 pieces banana leaves, plantain leaves or foil (12 x 12)
1/2 cup cooked or canned chickpeas, rinsed and drained
3 Tbs raisins
2 Tbs drained and rinsed capers
1 Tbs chopped pimiento stuffed green olives
12 cups water
1 onion, quartered
2 cloves garlic
4 cilantro leaves
To assemble
Arrange the banana leaves, or foil in a large work surface. Lightly brush the centers with the remaining 1 tbs of oil paprika. Divide the dough into 8 pieces and roll each into a ball. Place 1 ball in the center of each sqaure. Pat in into a flat disk about 5 1/2 in across. Divide the stew, chickpeas (if using), raisins, capers, and olives among the disk of dough. Fold the left side and right side of the leaves or foil over each disk of dough, then fold over the top and bottom to form a neat package approximately (4 x 4). Tie the packages close with some string.
Pour the water into a large pot. Lightly salt the water and add the onions, garlic, and cilantro. Bring to a boil over high heat. Reduce the heat to medium and add the packages. Cover the pot and cook for 1 hour or until the filling is firm but tender when tested with a skewer. Transfer to a colander and let drain. Remove the string and foil and serve in the packages.
The packages can be assembled up to 3 days ahead and stored in the refrigerator before cooking.
This recipe is from Healthy Latin Cooking, by Steven Raichlen's.
Wednesday, June 15, 2011
Squash boats
1 1/2 cup cooked rice
1/2 cup chopped walnuts
1/4 cup cracker meal
1 onion finely chopped
2 egg whites slightly beaten
1/2 tsp found sage
1/2 tsp nutmeg
1 tsp fresh pasley chopped
2 tsp brown sugar
Pepper to taste
3 buttercup or acorn squash halved and seeded
Combine rice walnuts cracker meal onion egg whites sage nutmeg parsley brown sugar and
Black pepper
Spoon mixture in loosely into squash halves
Bake in foil covered pan until squash is tender
At 350
I can't remember where I got this recipe from but they were so good
I've had it in my collection for a few years. Hope your family likes it to.
1/2 cup chopped walnuts
1/4 cup cracker meal
1 onion finely chopped
2 egg whites slightly beaten
1/2 tsp found sage
1/2 tsp nutmeg
1 tsp fresh pasley chopped
2 tsp brown sugar
Pepper to taste
3 buttercup or acorn squash halved and seeded
Combine rice walnuts cracker meal onion egg whites sage nutmeg parsley brown sugar and
Black pepper
Spoon mixture in loosely into squash halves
Bake in foil covered pan until squash is tender
At 350
I can't remember where I got this recipe from but they were so good
I've had it in my collection for a few years. Hope your family likes it to.
Saturday, June 11, 2011
Orange Biscotti
Preheat oven to 350
In a large bowl
3/4 cup sugar
2 eggs
Beat until thick
1/4 cup oil
1 tbs OJ
add and mix for 2 min
2 tsp orange zest
1/2 tsp vanilla
2 cup flour
1/2 cup chopped walnuts 1 cup chopped pecan
1 tsp baking powder
1/4 tsp salt
1 cup dried cranberries
add to bowl and mix
Shape the dough sorta flat and long. Place on a non stick cookie pan or use parchment paper. Bake for 25-30 min at 350. Let Biscotti cool then Brush the Glaze over the top and cut into 1 in slices.
Glaze
1Egg white
1 tbs water
2 tsp powder sugar
Place slices back into the oven at 300 for 10 min. They will be a light golden brown when down.
These should be a bit crunchy. The best hard cookie to east with hot chocolate or tea.
In a large bowl
3/4 cup sugar
2 eggs
Beat until thick
1/4 cup oil
1 tbs OJ
add and mix for 2 min
2 tsp orange zest
1/2 tsp vanilla
2 cup flour
1/2 cup chopped walnuts 1 cup chopped pecan
1 tsp baking powder
1/4 tsp salt
1 cup dried cranberries
add to bowl and mix
Shape the dough sorta flat and long. Place on a non stick cookie pan or use parchment paper. Bake for 25-30 min at 350. Let Biscotti cool then Brush the Glaze over the top and cut into 1 in slices.
Glaze
1Egg white
1 tbs water
2 tsp powder sugar
Place slices back into the oven at 300 for 10 min. They will be a light golden brown when down.
These should be a bit crunchy. The best hard cookie to east with hot chocolate or tea.
Country Style Spilt Pea Soup
1/2 cup chopped onion
2 minced cloves of garlic
1 tsp butter or oil
1 cup green or yellow split peas
1 quart ham or chicken broth
dash of pepper
1 bay leaf
1/4 diced celery
2 small carrots peeled and diced
2 medium potatoes peeled and diced
1 cup cubed cooked ham
In a large saucepan saute onion and garlic in butter or oil until just tender, about 5 min. Add peas, stock, bay leaf and pepper. Heat to boiling. Reduce heat to simmer. Add ham. Cook and simmer until peas are just tender, stirring occasionally, about 30 min. Add vegetables to soup. Cover and simmer until vegetables are cooked, 10-15 min.
2 minced cloves of garlic
1 tsp butter or oil
1 cup green or yellow split peas
1 quart ham or chicken broth
dash of pepper
1 bay leaf
1/4 diced celery
2 small carrots peeled and diced
2 medium potatoes peeled and diced
1 cup cubed cooked ham
In a large saucepan saute onion and garlic in butter or oil until just tender, about 5 min. Add peas, stock, bay leaf and pepper. Heat to boiling. Reduce heat to simmer. Add ham. Cook and simmer until peas are just tender, stirring occasionally, about 30 min. Add vegetables to soup. Cover and simmer until vegetables are cooked, 10-15 min.
Friday, June 10, 2011
Mom's Lentil Stew
1 cup dry lentils
4 cups water or beef broth
3 carrots chopped
1 14 oz can diced tomatoes, undrained
1/2 cup finely chopped onion or 1 1/2 tbs dried minced onion
1 tbs worcestershire sauce
2 tsp salt (reduce by 1/2 if using ham or beef bouillon in broth)
1/4 tsp black pepper
1 bay leaf
1 cup diced ham (optional)
Rinse lentils, combine with water or broth, chopped onion, seasoning and ham (optional), in a large sauce pan. Bring to a boil; reduce heat. Simmer for 15 minutes. Add chopped vegetables. Simmer for 15 to 20 minutes more until carrots and lentils are tender.
Discard bay leaf before serving.
I've done this recipe in a crock pot and it turns out just great. It's one of those dishes that tastes better the next day.
4 cups water or beef broth
3 carrots chopped
1 14 oz can diced tomatoes, undrained
1/2 cup finely chopped onion or 1 1/2 tbs dried minced onion
1 tbs worcestershire sauce
2 tsp salt (reduce by 1/2 if using ham or beef bouillon in broth)
1/4 tsp black pepper
1 bay leaf
1 cup diced ham (optional)
Rinse lentils, combine with water or broth, chopped onion, seasoning and ham (optional), in a large sauce pan. Bring to a boil; reduce heat. Simmer for 15 minutes. Add chopped vegetables. Simmer for 15 to 20 minutes more until carrots and lentils are tender.
Discard bay leaf before serving.
I've done this recipe in a crock pot and it turns out just great. It's one of those dishes that tastes better the next day.
Thursday, June 9, 2011
Lemon Meringue Pie
1 cup white sugar
2 tbs all purpose flour
3 tbs cornstarch
1/4 tsp salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbs butter
4 egg yolks beaten
1 (9 in) pie crust, baked
4 egg whites
6 tbs white sugar
Preheat oven to 350
Pie Filling
In a med saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and zest. Cook over med high heat, stirring frequently, until the mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
Meringue
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 min or until meringue is golden brown.
This is a favorite of mine I love the real lemon taste. In takes me about an hour to make.
2 tbs all purpose flour
3 tbs cornstarch
1/4 tsp salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbs butter
4 egg yolks beaten
1 (9 in) pie crust, baked
4 egg whites
6 tbs white sugar
Preheat oven to 350
Pie Filling
In a med saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and zest. Cook over med high heat, stirring frequently, until the mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
Meringue
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 min or until meringue is golden brown.
This is a favorite of mine I love the real lemon taste. In takes me about an hour to make.
Very Green Salad
I've been on a fresh salad kick lately and have loved using fresh herbs. And these were all ingredients I had in my kitchen I sorta just threw it together one day for lunch and really liked it. Takes about 5 minutes to make.
One personal salad
2 handful of spinach
1 handful fresh basil and some fresh cilantro then chop it up
throw in some raisins, cheese and top it with the balsamic vinegrette
I add some arugula too but it makes it a little bitter. If you like bitter salads add some dandelion weeds they are very nutritious and they add a little bite to your salad.
This is definitely a more healthy salad. I like salads because you don't feel stuffed or starved after eating them.
One personal salad
2 handful of spinach
1 handful fresh basil and some fresh cilantro then chop it up
throw in some raisins, cheese and top it with the balsamic vinegrette
I add some arugula too but it makes it a little bitter. If you like bitter salads add some dandelion weeds they are very nutritious and they add a little bite to your salad.
This is definitely a more healthy salad. I like salads because you don't feel stuffed or starved after eating them.
Balsamic Vinagrette
For those salad lovers.
2 tbs balsamic vinegar
1 tbs red wine vinegar
1 tbs dijon mustard
1 tsp brown sugar
1 garlic clove
1/2 tsp salt
1/4 tsp black pepper
3/4 cup extra virgin olive oil
Mix together
2 tbs balsamic vinegar
1 tbs red wine vinegar
1 tbs dijon mustard
1 tsp brown sugar
1 garlic clove
1/2 tsp salt
1/4 tsp black pepper
3/4 cup extra virgin olive oil
Mix together
Rosemary Platt's Whole Wheat Bread
A favorite from Gradma's Sunday dinners. I loved when Grandpa would smother the fresh baked bread with butter and jam.
2 cups lukewarm water
2 tbs white sugar
2 tsp salt
3 cups white flour
1 yeast packet
1/2 cup hot water
1/2 cup brown sugar
3 tbs shortening
4 cups whole wheat flour
Beat together lukewarm water, yeast, sugar, salt, and white flour until smooth. Set in warm place and let rise till bubbly. Combine hot water, brown sugar, and shortening. Cool till lukewarm. Add mixtures together. Mix in whole wheat flour until smooth. Knead and let rise until double. Knead Place in 2 greased loaf pans. Let rise. Bake at 350 degrees for 45 minutes.
This recipes takes a while to make but is well work the wait. Enjoy!
2 cups lukewarm water
2 tbs white sugar
2 tsp salt
3 cups white flour
1 yeast packet
1/2 cup hot water
1/2 cup brown sugar
3 tbs shortening
4 cups whole wheat flour
Beat together lukewarm water, yeast, sugar, salt, and white flour until smooth. Set in warm place and let rise till bubbly. Combine hot water, brown sugar, and shortening. Cool till lukewarm. Add mixtures together. Mix in whole wheat flour until smooth. Knead and let rise until double. Knead Place in 2 greased loaf pans. Let rise. Bake at 350 degrees for 45 minutes.
This recipes takes a while to make but is well work the wait. Enjoy!
Yemenite Chili Paste
This is amazing on Meats or sandwiches.
MAKES ABOUT 2 CUPS
9 ounces green chilies
1-1 1/2 cups chopped fresh cilantro
4-5 cloves garlic
1 tsp cumin
3/4 tsp ground cardamom
1-2 tsp ground black pepper
1 tsp salt
2 tbs olive oil
Grind all together and enjoy. Last 2 months in refrigerator in an airtight container.
From the Encyclopedia of Jewish Food, by Gil Marks
MAKES ABOUT 2 CUPS
9 ounces green chilies
1-1 1/2 cups chopped fresh cilantro
4-5 cloves garlic
1 tsp cumin
3/4 tsp ground cardamom
1-2 tsp ground black pepper
1 tsp salt
2 tbs olive oil
Grind all together and enjoy. Last 2 months in refrigerator in an airtight container.
From the Encyclopedia of Jewish Food, by Gil Marks
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