Tried and True Recipes

Quote:
Betty... for the Chinese chicken thighs..Do they have to be boneless, skinless?? And how would i do this in a crockpot?? Just add all the ingredients and cook on low for several hours?
I'm assuming it glazes better in the pan though?
 
Last edited:
Quote:
It would work best to bake them and then freeze the ones you don't eat. When you are planning on having one for supper just take it out of the freezer a couple of hours before you are going to eat.... wrap it in plastic wrap and let it thaw on the counter. Then slice it load it up and pop it in the microwave.

Or you can put them to thaw in the frig overnight....but they do need to thaw before you put them in the microwave or the bread will overcook before the hot dog thaws out.


Edited to Add: It just occurred to me that you could slice the "bun" open and pull the frozen hot dog out and stick it in the microwave by itself. Then stick it back in the frozen bun and load it up and put it in the microwave to heat. That would be the quickest way.


Quote:
I concur. We need more pictures.

A post saying "I had Maine Lobsters flown in and Wagu beef filets" is not nearly as interesting as a picture of a grilled cheese sandwich made with care.

LOL..I feel the same way. I love having a picture to go with a recipe.

I'm making supper right now and then it will be TV time with the family so I'll post some more tomorrow.
 
Last edited:
Quote:
Betty... for the Chinese chicken thighs..Do they have to be boneless, skinless?? And how would i do this in a crockpot?? Just add all the ingredients and cook on low for several hours?
I'm assuming it glazes better in the pan though?

You can really use any meat you like...I've cooked a pork butt, a whole chicken, chicken breast, pork chops, pork loan, and sliced round steak (I added some stir fried onions and peppers after the meat was done for Pepper Steak) in this sauce and it's all good. I've cooked it in the skillet and the Crockpot....both work well and yes about what you said for the Crockpost but yes it does glaze better in the skillet.
 
Last edited:
Here are a few more.... I really feel bad about taking up so much room. I'll see how this fits in and maybe post more later.

Seafood Gumbo

3 tablespoons olive oil
8 cloves garlic (minced)
2 large onions (chopped)
1 large bell pepper (chopped)
4 large ribs celery (chopped)
2-14oz cans diced tomatoes
1-8oz can tomato sauce
2-10oz packages frozen okra
1 bunch parsley ~leaves only~ (chopped)
1 bunch green onions (chopped)
2 tablespoons chicken bullion
1 tablespoon liquid crab boil
1 gallon water
2 lb. Shrimp ~peeled & de-veined
2 lb. Frozen ~meat only~ craw fish tails
2 lb. Mild flavored white fish (chopped in 1 in. cubes)

In a large gumbo pot heat the olive oil and sauté the onion, bell pepper, and celery until they are tender.

Add the garlic and sauté until you start to smell it.

Add the tomatoes, parsley, green onions, tomato sauce, water, crab boil, and chicken bullion. Bring to a boil, reduce heat to a simmer, and cook uncovered for 45 minutes.

Add the okra and bring back to a boil, simmer for 45 minutes.

Add seafood bring back to a boil and simmer for 10 minutes. Taste and adjust seasonings.

SeafoodGumbo003.jpg


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Blueberry Bread

1/2-cup butter
1 (8-oz.) package cream cheese
1 1/4 cup sugar
2 eggs
1-tablespoon vanilla
1/2-teaspoon vinegar
1/4-cup milk
2 cup sifted flour
1-teaspoon baking powder
1/2-teaspoon soda
1/4-teaspoon salt
8 ounces frozen blueberries

Mix the margarine and cream cheese in a bowl, cream well. Add the sugar gradually and cream well. Beat in eggs, one at a time. Add the vanilla and vinegar to the milk and mix well.

Stir dry ingredients together. Remove 1/3 cup of flour mixture from the bowl, remove blueberries from the freezer and place them in the bowl with the removed flour mixture. Stir well to coat the blueberries with the flour.

Beat the remaining flour mixture and the milk mixture, into the creamed mixture a little at a time beginning and ending with the flour. Fold the remaining flour and blueberries into the batter just until combined.

Turn batter into a well-greased and floured loaf pan and bake in a 350° oven (325° for dark, coated, or glass pans) for 1 hour (I start keeping a close watch at 45 minutes). A toothpick inserted into the middle of the bread will come out clean when done.

Note: I use two pans to make thinner bread. My husband thinks the crust is the best part and the thinner loaf gives him more crust.

BlueberryBread001.jpg


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Classic Chicken Under a Brick

4 1/2-pound frying chicken, backbone removed and spread flat (see instructions)
2 bricks, foil-wrapped (or other weights)

1/3 cup olive oil, plus 2 tablespoons to film skillet
1/2 cup mixed chopped herbs, (I used sage, parsley, and rosemary)
1-teaspoon kosher salt
1 large, 2 small cloves garlic, or to taste (I doubled the garlic – love garlic)
1 teaspoon dried red pepper, or to taste

Remove neck and giblets from chicken; reserve for another use or discard. Pull off and discard any lumps of fat. With poultry shears, cut along both sides of backbone, cutting back completely in two. Save backbone for stockpot. Rinse chicken and pat dry. Pull open and set skin side up on a flat surface; press breastbone with your hand to flatten.

(I removed the breastbone with my kitchen shears.)

Chop garlic. Sprinkle coarse salt on top. With tines of a fork, crush garlic thoroughly into the salt. Stir garlic paste into 1/3-cup olive oil in a baking dish large enough to hold chicken flat. Add dried red pepper. Coat chicken all over; pat the mixed chopped herbs onto chicken thickly. Return chicken to container and refrigerate an hour or up to a day.

Using two tablespoons of oil, lightly coat the bottom of a heavy skillet measuring 9 or 10 inches across the cooking surface.

Heat the oil and put the chicken in, skin-side down. Weight with 2 bricks or another heavy skillet loaded with heavy items, at least 10 pounds in all. Cook on medium-low heat for 20 minutes.

Scraping with a spatula turned upside down, loosen chicken and lift to check color. If not deeply browned, turn up heat a bit and cook 5 minutes more. Scrape again to loosen. Turn the chicken, using a large spatula and your other hand protected with paper towels. Weight again and cook 20 minutes. Test for doneness using an instant-read thermometer inserted into the thickest part of the thigh -- it should read 160 degrees to 165 degrees -- or make a small incision in the thigh with a sharp paring knife. If juice runs clear, chicken is done.


ChickenUnderaBrick001.jpg

ChickenUnderaBrick002.jpg


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cinnamon Bun Babka

***Dough***
2 heaping tablespoons white sugar
1/3-cup honey
1/2 stick butter (chopped)
1-teaspoon salt
1-1/4 cups scalded milk
2/3-cup cool water
2 large eggs beaten
5-1/2 cups all-purpose flour (If you can find bread flour you can use that and skip the gluten)
3 heaping tablespoons vital wheat gluten
2-1/2 teaspoons or 1 packet of yeast

***Put the first 5 ingredients into the bread machine in the order listed. Stir with a rubber spatula until the butter is melted.
***Add the rest of the ingredients in the order listed and select the dough cycle. When the machine first starts you will need to use the rubber spatula to help mix the flour and the liquid or it won't mix well. Just stir with the rubber spatula until all the flour is moistened.
***While you wait for the dough cycle to finish, make your filling and preheat the oven to 325°. Spray a sheet pan with spray-oil, cover with wax paper or parchment paper and spray again.

***Filling***
3/4 cup packed brown sugar
1/2-cup flour
1-tablespoon cinnamon
1/2-cup butter (I use real butter here-I've never tried margarine)
***Mix dry ingredients together, cut in butter. Place in refrigerator until needed.

***Once the dough has doubled in size, turn it out onto a floured surface. Coat with flour so it doesn't stick to your hands or the counter. Roll the dough into a large rectangle, 12x24 inches. Spread the filling evenly over the dough and roll up jelly roll style so that you end up with a 24-inch long roll. Pinch the edges to seal.
***Starting at one end and working your way down the dough a little at a time, twist the dough as though you were wringing out a dishtowel; the roll will get longer as you twist it. Do this gently as not to tear the dough but well enough that it is well twisted and almost doubled in length.
***Then coil the dough around like a pinwheel creating a super large cinnamon roll, tucking the loose end of the dough under so it doesn't unravel. Brush dough very well with melted butter to prevent a skin from forming and let dough rest for 10 minutes, then bake at 325° for 45 minutes to 1 hour or until the Babka is golden brown.
***Make a glaze out of powdered sugar, water and a little vanilla. Drizzle this over the Babka and let it cool.

CinnamonBunBabka003.jpg

CinnamonBunBabka006.jpg


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cinnamon Rolls
Ingredients
3/4 cup brown sugar, packed
1/2 cup flour
1 tablespoon ground cinnamon
1/2 cup butter, cold

1-1/4 cups hot water
4 tablespoons instant powdered milk
2 eggs
3 tablespoons oil
1 teaspoon salt
1/4 cup white sugar
4 1/2 cups bread flour
2 1/2 teaspoons yeast

3 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Enough water to bring to spreading consistency
Directions
1.Combine brown sugar, flour and cinnamon then cut in butter and place in refrigerator until needed.
2.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
3.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
4.Roll dough into a 16x21 inch rectangle. Spread dough with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch-baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400°
5.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4-cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

1945CinnamonRolls001.jpg

1945CinnamonRolls002.jpg


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Focaccia Bread
http://en.wikibooks.org/wiki/Cookbook:Focaccia_Bread
Focaccia is a type of flat bread popular in Italy, but probably adopted from Greece. The basic bread is often topped with any of the following: herbs, olive oil, cheese, meats, and vegetables, and can be seen as a precursor to pizza. Makes 1 loaf.

Note: I changed the “Procedure” to fit my bread machine.

Ingredients

1-cup water
1 teaspoon white sugar
1-teaspoon salt
2 tablespoons vegetable oil
1 egg
3-1/2 cups all-purpose flour
1-tablespoon active dry yeast

3 tablespoons olive oil
1 teaspoon dried Italian seasonings

Place ingredients into bread machine in order listed and select the dough cycle. When the dough has risen to the top of the pan remove it to a baking sheet.

Place dough on a greased 9x13-inch baking pan, push dough with fingers to cover the bottom of the pan. Cover with plastic wrap and let rise for 30 minutes.

Uncover dough, and poke holes in it with a greased spoon handle at 1-inch intervals. Drizzle olive oil on dough, and sprinkle with Italian seasonings.
Bake at 400° for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.

FocacciaBread001.jpg

FocacciaBread002.jpg


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Golden Corn Bread

2 cups flour
1-cup cornmeal
1/3-cup sugar
4 teaspoons baking powder
1/2-teaspoon salt
2 eggs
1/3-cup oil
1-1/4 cups milk

Put a cast iron skillet into the oven and preheat the oven and the skillet to 400°.

Mix the dry ingredients together; make a well in the middle. Add oil, eggs, and milk in the well and mix with a wire whisk. Add more milk if needed to make a medium batter.


Take the hot skillet out of the oven and place it on the stove over high heat. Put just enough oil in the skillet to swish it around good and heat the oil. Pour the batter into the hot pan and place it in the oven and bake at 400° for 20 minutes or until golden brown and set in the center.

AlmondFlourCornbread006small.png


cornbread001.jpg


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hawaiian Sweet Bread Recipe
Guest Author - Rebecca Franklin
http://bakingsheet.blogspot.com/2006/02/cooking-school-hawaiian-sweet-bread.html

Note: I changed the recipe slightly to fit my bread machine.

When I first moved to Hawaii, I had Hawaiian Sweet Bread (sometimes called Portuguese Bread) every morning for breakfast. Slathered in butter, toasted or straight from the loaf, this soft, sweet bread needs no preserves. For an authentic spread that rivals any Waikiki hotel breakfast buffet, pair the bread with scrambled eggs, spicy sausage, fresh fruit, guava nectar, and fresh brewed coffee. Mmm, ono! (Ono means tasty in Hawaiian!)

1 cup warm water
1/2 tsp salt
1/4 c butter - melted
3/4 cup sugar
1/3 cup instant potato flakes
1/3 cup dried milk
3 large eggs, beaten
4 1/2 cups bread flour
1 package (2 1/2 teaspoons) active dry yeast


Place ingredients into bread machine in order listed – select the dough cycle and press start. When the dough has risen to the top of the bread pan; remove and shape it into round loaves and place them on a greased baking sheet.

Cover and let rise until doubled. Bake at 350 for 30-45 minutes, or until golden brown. Enjoy!

HawaiianSweetBread003.jpg


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jim Lahey… Sullivan Street Bakery…No Knead Bread

3 cups all-purpose or bread flour, more for dusting
1/4- teaspoon instant yeast
1-1/4 teaspoons salt

1.In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2.Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3.Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4.At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Nokneadbread002.jpg


Nokneadbread001.jpg


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 
Here's a great autumn soup!

Black Bean Vegetable Soup Recipe
Makes 6 - 8 servings

1 Tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 tsp chili powder
1 tsp ground cumin
4 C vegetable stock
2 (15 oz) cans black beans, rinsed and drained
1 (8.75 oz) can whole kernel corn
1/4 tsp ground black pepper
1 (14.5 oz) can stewed tomatoes

In large saucepan, heat oil over med heat; cook onion, garlic, and carrots, stirring occasionally, for 5 min or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 min. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10-15 min or until carrots are tender.
 
Pancakes

2 cups of scooped all-purpose flour
2 tablespoons sugar
1/2-teaspoon salt
1-tablespoon baking powder
1/2-teaspoon baking soda
2 eggs
1/2 stick butter – melted
2 tablespoons vinegar
1-cup sour cream
1-cup milk

Measure dry ingredients into a bowl and stir well to mix.
Beat the eggs with the melted butter.
In a large measuring cup, mix the vinegar, milk, and sour cream, beat into the eggs.
Add wet ingredients to dry ingredients and stir just until bell combined, let batter rest while you heat your waffle iron; it will get very thick.

Pancakes001-1.jpg


Pancakes005.jpg
 
Quote:
Yeah, I do....I'm hungry right now too.
lol.png



Quote:
Me too, I would really like to make some but I gained 3 pounds and I have to get that off before I can make more cinnamon rolls.
sad.png


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I just got through making some tortillas. We are having Huevos Rancheros for supper tonight and they just don't taste the same with store tortillas. I use this recipe but I only make 10 tortillas because I like to make them bigger.

Flour Tortillas

4 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2-teaspoon sugar
4 tablespoons butter
1-1/4 cups warm water

Place flour, salt, baking powder, and sugar into the mixing bowl of mixer with paddle attachment. Stir on lowest speed to mix ingredients. Chop butter into small pieces and add to flour and allow paddle attachment to cut the butter into the flour until you can’t see the butter anymore.

Add the water and mix to combine. Remove the paddle attachment and replace with the dough hook. Knead the dough until it is satiny-smooth…about 1 to 1-1/2 minutes.

Clean and oil the kitchen counter where you will be working. Remove the dough from the bowl and cut into 12 equal pieces, each about the size of an egg. Cover with a damp paper towel and allow to rest on the counter for 10 minutes.

Heat a 9-inch cast iron skillet on medium-low heat while dough is resting. Roll dough out with a bollito or small rolling pin until dough is about 1/8 inch thick. Cook each tortilla until it has light brown flecks on each side.
Roll next tortilla while the previous one is cooking.

Makes 12 tortillas.

HomemadeTortillas005.jpg


HomemadeTortillas009.jpg
 

New posts New threads Active threads

Back
Top Bottom