Recipes
directions incoherent
Sugar Cookies Ingredients: 1 C margarine 1 C vegetable oil (corn or Canola) 1 C. powdered sugar 1 C. white sugar 2 eggs 1 tsp Vanilla 4 C plus 4 rounded Tbsp. flour 1 tsp salt 1 tsp baking soda 1 tsp Cream of Tarter. Method: Cream sugars, margarine and oil together. Add eggs & vanilla Stir in dry ingredients. Chill for several hours, Or overnight. Shape into balls and flatten with a glass dipped in white sugar. Bake at 375 degrees for 12 to 15 minutes.
1 (20-ounce) can pineapple chunks in juice 1/2 cup sugar 3 tablespoons all-purpose flour 1 cup shredded cheddar cheese DO NOT USE PRESHREDDED, grate your own. PRESHREDDED does not work with the pineapple 1/2 cup butter or margarine, melted 1 stack Ritz crackers, crushed Drain pineapple, save 3 tablespoon of juice. Combine sugar and flour; add cheese, pineapple and pineapple juice. Mix well. Put in greased 8 x 8-inch baking dish. Mix crushed crackers and melted butter together; sprinkle over pineapple mixture. Bake for 30 minutes at 350*F or until browned and bubbly
chipotle ketchup 5 lbs. ripe tomatoes -- coarsely chopped 1 large onion -- finely chopped 1 large poblano chili -- finely chopped 2 jalapeno chilies -- coarsely chopped 4 canned chipotle chilies -- (2-5) chopped 1/2 cup cider vinegar 1 cup dark brown sugar 1 tsp. celery seed 1 1/2 tsp. mustard seed 1 tsp. black pepper 1 1/2 tsp. salt
Roast Pork with Plum Sauce 1 (2 1/2-3 lb) boneless pork loin (or equivalent of pork tenderloin) 2 cloves garlic, minced 1 tsp. ground sage 1/2 tsp. salt 1/4 tsp. pepper 1 T. olive oil Plum Sauce: 1/2 cup plum jam 1 1/2 T. red wine vinegar 2 T. soy sauce 1/2 tsp. dry mustard 1/8 tsp. ground allspice Preheat oven to 325.
Limoncello from BH&G "Italian" 10 large lemons 1 750ml bottle of good vodka 3 c sugar 2-1/2 c water Scrub lemons well. Using a vegetable peeler, carefully remove enough of the yellow peel to make 2 cups. (Juice lemons and save juice for another use). In large glass pitcher or bowl, combine the lemon peel and the vodka. Cover tightly and let stand in a cool place for 10 days, gently swirling the mixture in the container ach day. At the end of 10 days, strain mixture through a fine mesh sieve, discard the lemon peel. Return the lemon-infused vodka to the pitcher.
Summer Corn Salad 2-15 ounce cans whole kernel corn, drained* 2 medium tomatoes, diced 1 bell pepper, seeded and diced 1 small onion, diced 1 Cup Italian Dressing (I use regular but you can use Zesty Italian if you like) Combine all ingredients in a large bowl. Stir well to combine. Cover and refrigerate several hours.
Apple Cider Cake * 3 cups sugar * 1-1/2 cups butter, softened * 6 eggs * 3 cups all-purpose flour * 1/2 teaspoon salt * 1/2 teaspoon baking powder * 1 teaspoon ground cinnamon * 1/2 teaspoon ground allspice * 1/2 teaspoon ground nutmeg * 1/4 teaspoon ground cloves * 1 cup apple cider * 1 teaspoon vanilla extract * ICING: * 1/2 cup sugar * 1/4 cup butter, cubed * 1/4 cup buttermilk * 1/2 teaspoon vanilla extract * 1/4 teaspoon baking soda
Amish Apple Cake Recipe Ingredients: 1/2 c. chopped pecans 2-1/2 c. finely chopped apples, such as Granny Smith 1/2 c. butter, softened 1 c. sugar 1 egg 1 tsp. baking soda 1/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. vanilla 1 c. all purpose flour
MOLE DRY RUB 1/4 Cup Cocoa 2 Teaspoons Chipotle Powder 2 Teaspoons Ancho Powder 1 Teaspoon Ground Cumin 1 Teaspoon Powdered Garlic 1 Teaspoon Dehydrated Thyme 1 Teaspoon Cinnamon 1/2 Teaspoon Ground Allspice 1/2 Teaspoon Ground Paprika 2 Teaspoons Sea Salt 1 Teaspoon Black Pepper
tibok-tibok
meat balls and sauce
Hot Milk Cake - Pixistix Old fashioned, simple, melts in your mouth! 4 eggs 2 cups sugar 2 1/4 cups flour 2 1/4 tsp. baking powder 1 tsp. vanilla 1 1/4 cups milk 1/2 cup (1 stick) butter Beat eggs and sugar well (I beat about 5 minutes, for the "loft"). Combine flour with baking powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended. Pour batter into a greased 9x13 pan. Bake at 350 for 30 to 35 minutes. (I actually bake at 325F, it takes a little longer but the cake doesn't get as brown and seems to stay more moist)
Biscotti 2 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon cardamom or coriander 1/4 teaspoon salt 1-1/2 cups unblanched whole almonds 3 large eggs 2 teaspoons pure vanilla extract or Amaretto 8-10 oz dark or bittersweet chocolate Position a rack in the center of the oven and preheat the oven to 350°. Line a baking sheet with parchment or silpat and set aside. Put the flour, sugar, baking powder, cardamom, and salt in a large bowl and stir with a rubber spatula to mix. Stir in the almonds. Whisk the eggs and vanilla together in a small bowl; then stir them into the flour mixture. The dough will be loose at first but will come together during the kneading process. Turn the dough out onto a lightly floured work surface and knead, folding it over onto itself until it is smooth. Divide the dough in half and shape each half into a 12 inch long log. Gently press down on the logs to flatten them until they are about 2 inches wide and 1 inch high. Transfer them to the prepared pan. First Baking Bake the logs for about 30 minutes, or until they are slightly risen and firm to the touch. Slide the logs off the baking sheet and onto a cooling rack. The logs mu...
two t and T Choc chunk chip cookies ... 7
Boca Boys Brisket Rub - also good for beef ribs 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano
Ricky's BBQ compendium
OLIVE GARDENS' MINESTRNOE SOUP Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely minced celery 1 cup finely minced onion 1 cup finely minced carrot 1/4 cup butter 1/2 cup garbanzo beans 1/2 cup kidney beans 1/2 cup whole dried peas 1/2 cup white pea beans 3/4 cup sliced carrots 3/4 cup coarsely chopped onion 3/4 cup sliced celery 3/4 cup chopped bell pepper 1/2 cup rice or barley 1 cup shell macaroni 2 tablespoons minced parsley 1 teaspoon oregano 1 teaspoon basil 2 teaspoons soy sauce Pepper to taste Parmesan cheese
MINESTRONE SOUP 1 sweet onion, diced 3 garlic cloves, minced 3 carrots, peeled and sliced 1 (28 ounce) can of diced tomatoes 2 (15 ounce) cans of cannellini beans, drained and rinsed 3 cups low-sodium vegetable stock 3 cups water 8 ounces of uncooked ditalini pasta (or pasta of your choice) 12 thin asparagus spears, stems removed and cut into thirds 1 cup of frozen sweet peas 1 (6 ounce) bag of fresh spinach 1/3 cup freshly grated romano cheese + more for topping salt and pepper to taste
chocolate sour cream cake 1 cup all-purpose flour 1 cup sugar 3 tablespoons baking cocoa 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1 egg Instructions 1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. 2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish. 3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool, then cut into squares. Top with whipped cream, frosting of choice, or dust with confectionate sugar.
depression cake_no mayo
SALAD DRESSING 1T dijon mustard 1 clove of garlic, crushed (or chopped very fine) 1T honey 1/3 cup cider vinegar and balsamic vinegar, mixed…mostly cider Mix together, I use a wire whisk 1/2 cup olive oil...whisk the oil in a slow stream, whisking all the while Then I like to add some dried or fresh herbs....most of the time I use oregano.
Korean beef bowl 1/3 cup brown sugar, packed 1/4 cup soy sauce 1 tablespoon sesame oil 1/2 teaspoon crushed red-pepper flakes, or more to taste 1/4 teaspoon ground ginger 1 tablespoon vegetable oil 3 cloves garlic, minced 1 pound ground beef 2 green onions, thinly sliced Cooked rice, for serving
Taco Seasoning 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper
POPOVERS 1 1/4 cups milk 1 1/4 cups flour 1/2 tsp salt 3 eggs + 1 egg white Preheat oven to 425°.
(Roasted Eggplant Salad) Deliciously different! A perfect appetizer spread with crackers. 1 large eggplant 1 medium onion, finely chopped 2 garlic cloves, finely minced or crushed ¼ cup chopped parsley ¼ cup olive oil ¼ cup wine vinegar or lemon juice (juice of 1 lemon) Salt and pepper to taste Place whole, washed eggplant in greased baking pan. Bake at 350° oven 60 minutes, until soft. Allow skin to turn black so as to give a smoky flavor to the salad. Allow eggplant to cool off a bit so you can handle it. Slice the eggplant down the middle and scoop out the pulp. Put the eggplant pulp on a cutting board and chop it up finely. Lightly sauté chopped onion and garlic in olive oil. In a bowl, combine the chopped eggplant, onion and garlic mixture with all the olive oil, and vinegar or lemon juice. Salt and pepper to taste. Cover and refrigerate for at least 1 hour.
PRIME RIB Prime Rib -- Perfect every time (size does not matter) Pick well-marbled Roast with layer of white fat. Let Roast stand at room temp for at least 1 hour (more not less) Pre-heat oven to 375 deg F Rub Roast with salt, pepper, seasoning of your choice. Optional to rub with pkg of dry onion soup mix. Make small knife slits sporadically around Roast and push in whole garlic cloves. Place meat fat side up in shallow roasting pan. Do not cover! Do not add water. Place roast in oven -- From this point on NEVER open oven door -- Tape across door with duck tape to remind all -- Do Not Touch. Cook roast for 1 hour at 375 deg F the turn the oven temp off. Do not open the oven door anytime ... Let Roast sit in oven ... Regardless of size until 30-40 minutes before preparing to eat. Turn oven to pre-heat 375 deg F again, Once oven hits 375 deg F -- cook roast for 30-40 minutes at 375 deg F -- again -- Never touch the door until this is completed. Now open oven door -- remove Roast to serving platter. Let stand 15-20 min. Roast will be brown and crisp on outside, pink and juicy on the inside. Carve slices .. garnish with parsley (Med-Rare)
spiced peaches
Applesauce Cake Ingredients: 1 cup unsalted butter, softened 1 cup sugar 4-1/2 cups all-purpose flour 4 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon grated nutmeg 1 teaspoon ground cloves 2 eggs 3 cups unsweetened applesauce 2 cups raisins (can use a mix of regular and golden or even currents) 1 cup chopped nuts
sugar cookies
Noels 2 tsp vanilla 1/2 c powdered sugar 1 cup chopped nuts 1 c margarine 2 c flour Cream together margarine and powdered sugar add remaining ingredients mix well shape into small balls and bake at 350 degrees for 20 minutes partially cool and roll balls in more powdered sugar
BBQ SAUCE 1/4 cup chopped onion 2 tsp of butter or margarine 1/4cup ketchup 2 tbsp of freshly chopped celery 1 tbsp lemon juice (i used real lemon) 2tsp brown sugar 2tsp cider vinegar 3/4tsp worchestershire sauce 1/4 tsp salt 1/4 tsp prepared yellow salad mustard 1/8 tsp black pepper 1/8 tsp chili powder
casseroles
bacon salad dressing bacon... eggs... sugar... flour...dry mustard... salt... vinegar and water... makes over a half gallon
Apple Stack Cake
Veal Calvados
joey's killer lasagna
Parker house type rolls
chicken in caramel sauce
shortbread cookies TOFFEE WEDGES Cookies: 1/2 c. powdered sugar 3/4 c. butter, softened 1-1/2 c. all-purpose flour (I use freshly-milled spelt.) 1/2 c. toffee baking bits Glaze: 1/2 c. semi-sweet chocolate chips 3 T. whipping cream (half and half, or milk will work)
Blueberry Buttermilk Streusel Coffee Cake
Lime Chipotle Sauce
TACO SOUP Ingredients 1 1/4 lbs lean ground beef 1 medium yellow onion chopped (1 1/2 cups) 2 cloves garlic , minced 1 jalapeno , seeded and finely chopped (optional)* 2 (14.5 oz) cans diced tomatoes with green chiles 1 (14 oz) can low-sodium beef broth 1 (8 oz) can tomato sauce 1 Tbsp chili powder 1 tsp ground cumin 3/4 tsp ground paprika 1/4 tsp dried oregano 1 1/2 Tbsp dry ranch dressing mix Salt and freshly ground black pepper 1 1/2 cups frozen corn 1 (14.5 oz) can black beans, drained and rinsed 1 (14.5 oz) can pinto beans, drained and rinsed Toppings Shredded Mexican blend cheese , chopped green or red onions, diced avocados and corn tortilla strips/chips Instructions Cook ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned and adding jalapeno and garlic during last few minutes of browning. Drain excess fat. Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally. Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin s...
HASH BROWN QUICHE
Shepher's Pie
pumpkin pie 15 oz can pumpkin Then I add 3/4 cup brown sugar 1/2 cup white sugar 1 1/2 tsps vanilla 1 1/2 tsps cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/8 tsp ground cloves Mix with a wooden spoon....no beater!! Beat 4 eggs....and allow the foam to subside Stir into the pumpkin and sugar...no bubbles....just stir! Add one large can of evaporated milk and 2 cups of whole milk.
basic chili sauce Basic Chili Sauce 8 whole, dried chilies (Ancho, Pasilla, Guajillo combination*) 2 cups water 3 cloves garlic 1 tsp dried or fresh oregano 1 tsp red wine or balsamic vinegar (optional) Remove the stems from the chilies and slit open to remove seeds and membranes. Place the chilies in a saucepan with the rest of the ingredients (except the vinegar) and simmer covered for 20-30 minutes, or microwave for about 2-1/2 minutes and let stand for 20 minutes, microwave for one minute more and let stand another 10 minutes. Blend coarsely with a stick blender (or pulse in a blender), and strain the mixture through a coarse sieve (or food mill) to remove chili skins. Store in glass jar in refrigerator until ready to use. If you plan to store it very long, add 1 tsp of vinegar - I normally use it within 2-3 days, if not immediately, however.
DUTCH CRUNCH BREAD Dutch Crunch Bread Bread 2 1/2 tsp active dry yeast (1 packet or 1/4 ounce) 1/4 cup warm water (105-110F) 1 cup warm milk (105-110F) (nonfat is fine) 1 tbsp sugar 2 tsp vegetable oil 1 1/2 tsp salt 2 1/2 – 3 1/2 cups all purpose flour Topping (from The Bread Bible) 1 tbsp active dry yeast 1/2 cup warm water (105-110F) 1 tbsp sugar 1 tbsp vegetable oil 1/4 tsp salt 3/4 cup white rice flour (not sweet rice flour) In the bowl of an electric mixer*, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. Add in vegetable oil, salt and about 2 cups of flour. Using the dough hook attachment, mix at medium speed unti the dough comes together. Add remainging flour a tablespoon or two t a time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. Place in a lightly greased by and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. Shape each into a ball (demonstrated here) and place on a parchment-lined baking sheet. L...
WAFFLES OF INSANE GREATNESS 3/4 cup all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup whole milk or buttermilk 1/3 cup vegetable oil 1 egg 1 1/2 teaspoons sugar 3/4 teaspoon vanilla extract Butter and syrup, for serving In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
CRUSTY CHICKEN THIGHS Crusty Chicken with Mushrooms and White Wine - serves 4 - Ingredients 4 chicken thighs, skin on 3/4 teaspoon salt 3/4 teaspoon black pepper 1 cup onion, diced 1 1/2 tablespoons chopped garlic 3 cups white mushrooms, washed and diced 1/3 cup dry white wine 1 tablespoon chives, chopped Procedure 1. Set the chicken thighs skin-side down on a cutting board. Cut a 1/2 inch thick slash on either side of the thigh bone. Season the thighs on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. 2. Place the chicken thighs skin-side down on non-stick skillet. Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren't sticking to the skillet. Cover the skillet and cook for 16 to 18 minutes. Check the chicken occasionally to keep it from sticking. If the skin is browning too much after 10 minutes, then turn the heat to low. When done, transfer the thighs to a warm oven. 3. Pour off all but 2 tablespoons of the chicken fat in the skillet. Turn the heat to high and then add the onion, garlic, and mushrooms. Sauté, stirring often, for about 3 minutes. Sprinkle in the remaining...
Empire State MUFFINSS 2 cups shredded, unpeeled apples 1-1/3 c sugar 1 c chopped cranberries 1 c chopped carrots 1 c chopped walnuts or pecans 2-1/2 c AP flour 1 T baking powder 2 tsp soda 1/2 tsp salt 2 tsp ground cinnamon 2 eggs, slightly beaten 1/2 c vegetable oil
chicken swarm Ingredients Add to Shopping List FOR MARINADE 2 lemons, whole (juiced) 1/2 cup olive oil (plus) 1 tablespoon olive oil 6 cloves garlic, peeled, smashed and minced 1 teaspoon kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons ground cumin 2 teaspoons paprika 1/2 teaspoon turmeric Ground cinnamon, pinch Red pepper flakes, to taste 2 pounds boneless skinless chicken thighs 1 large red onion (peeled and quartered) 2 tablespoons chopped fresh parsley
PUMPKIN MUFFINS 1 Spice Cake Mix 1 can pumpkin 3 eggs 1/4 water ADD a struessel topping of 1/2 C brown sugar 1/2 C flour 2/4 C butter
LOU'S ITALIAN MEATBALLS Ingredients: 4 ½ lbs. of Ground Sirloin 1 ½ lbs. Of ground Pork ½ Cup of fine chopped Onion ( micro wave 2 minutes ) let it cool. 3 cups of Italian Bread crumbs ( including 1 cup of Corn Flakes, ground to crumbs ) 3 tablespoons of Parsley 1 tablespoon of Salt 1 tablespoon of Garlic powder 1 tablespoon of Onion powder .3 tablespoons of Parmesan Cheese. 3 tablespoons of Powdered eggs 1 tablespoon of Chicken Soup base , mixed in 1 cup of warm water,
LOU'S PIZZA DOUGH cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions.
THICK CRUST PIZZA DOUGH 1 cup warm water 1 envelope dry yeast 1 tsp. baking soda 1 tsp. salt 1 pinch of sugar ½ cup of corn meal 1 tbs. olive oil 1 cup and 2 cups of flour
Artisanal Pizza Dough 3 cups bread or all purpose flour 1/2 teaspoon active dry yeast 3/4 teaspoon kosher salt 1 1/4 cups 2% low-fat milk 2 tablespoons olive oil -- plus more for bowl
Canadian bacon
tuna casserole
Brazilian black bean stew
Chinese almond cookies Ingredients 2 cups (320 g) rice flour + a little extra to form the cookies 1/4 cup (50 g) almond oil 1/2 cup (50 g) almonds, blanched 1-1/2 cups (180 g) confectioners’ sugar 2 eggs To decorate: 10-12 almonds, blanched and split in half + 1 yolk mixed with 1/2 tbsp water Preheat the oven to 325°F (160°C) Place the almonds, rice flour, and sugar in the bowl of a food processor and process until the almonds are chopped very fine. Add the almond oil and pulse until the mixture resembles wet sand. Add the eggs and process briefly, until a soft dough forms. Sprinkle some rice flour on a wooden board and roll small amounts of dough into balls about the size of a small walnut. Press the balls with the bottom of a glass (floured), then brush with egg wash and place a split almond in the center. Alternatively, you can roll the dough 1/4-inch (0.6 cm) thick, then cut the cookies with a round cookie-cutter. Bake the cakes on baking sheets for 1 hour, making sure the oven temperature is not higher than 325°F (160°C) Let the cakes cool on racks and store in an airtight container
5 lbs. ripe tomatoes -- coarsely chopped 1 large onion -- finely chopped 1 large poblano chili -- finely chopped 2 jalapeno chilies -- coarsely chopped 4 canned chipotle chilies -- (2-5) chopped 1/2 cup cider vinegar 1 cup dark brown sugar 1 tsp. celery seed 1 1/2 tsp. mustard seed 1 tsp. black pepper 1 1/2 tsp. salt Combine all ingredients in large, heavy nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally, until vegetables are soft and sauce is reduced by one-fourth. Puree in a food processor or food mill, or use a stick blender. Strain through a sieve if desired. Bring to a boil and simmer until quite thick and dark brownish red. Store in the refrigerator for up to 1 month, or process in a boiling water bath: 15 minutes at 0-1000 ft., 20 minutes at 1001- 6000 ft. and 25 minutes above 6000 ft.
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