Saturday, January 31, 2009
Thursday, January 29, 2009
Well, I haven't figured out yet how to take pictures that make the food actually look yummy. I promise it is good, I am just not a food photographer. This recipe is versatile. This week we had it the first time on its own, then I cut up the leftovers and mixed it with some cooked pasta.
▪ 6 chicken breasts
Dip the chicken in water and dredge in flour, salt and pepper. Arrange in 9x13 casserole dish.
▪ 2 Tbsp minced onion
▪ 1/2 cup pineapple juice
▪ 1/4 tsp. ginger
▪ 1 stick margarine, melted
Wednesday, January 28, 2009
Tuesday, January 27, 2009
▪ 1 medium green pepper, chopped
▪ 3/4 cup chopped onion
▪ 2 tablespoons butter or margarine
▪ 1 cup uncooked long grain rice
▪ 3/4 cup thinly sliced carrots
▪ 3/4 cup thinly sliced celery
▪ 1/2 teaspoon ground cardamom
▪ 1/2 teaspoon ground nutmeg
▪ 2 cups beef broth
▪ 3/4 cup raisins
▪ 1/2 cup chopped dry roasted peanuts
Place broth in a 2-qt. microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until boiling. Add raisins; let stand for 1 minute. Stir into rice mixture.
Cover and microwave on high for 11-14 minutes or until rice is tender, stirring twice. Sprinkle with peanuts. Let stand for 3 minutes before serving. Yield: 4-6 servings. Note: This recipe was tested in a 1,100-watt microwave.
*I don’t have cardamom, so I’ve never used it. One time I made it I didn’t have peanuts and sprinkled sunflower seeds on top instead. My microwave is 700 watt, so it took twice as long to cook.
Saturday, January 24, 2009
½ C Brown Sugar
1 Cup Butter Flavored Crisco
3 Eggs, separated
2 Tbls. Water
1 ½ tsp. Vanilla
¼ tsp. Salt
2 cups Flour
1-2 Cups Chopped Pecans OR Walnuts
½ Cup Caramel Topping
½ Cup Apricot Preserves
1- beat Brown Sugar and Shortening at medium speed for 2 minutes or until fluffy.
2- add egg Yolks, water, vanilla, and salt. Beat until well combined
3- Add flour on low speed
4- Beat egg whites in a separate shallow bowl until foamy
5- Place the crushed nuts in another bowl
6- Roll dough into small balls, dip each in egg whites, then roll into the nuts, place on srayed cookie sheet.
7- Using a back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie
8- Bake 10 Minutes @ 350
9- Remove from oven…(it may be necessary to create the indentation again)
10- Place about ½ tsp. caramel topping into the indentation of each cookie., then place ½ tsp of apricot preserves on top of the caramel
11- Bake an additional 5-6 minutes (until light brown)
12- Remove from over, let cookies cool on baking sheet for several minutes, then remove to cooling rack.
Thursday, January 22, 2009
On my list of recipes to try is this one from Lynette Strobel, our bishop's wife in New Haven. She is an amazing gourmet cook and has a recipe blog of her own. She says this bread is the authentic, crusty european type bread but is easy to make. You let it sit on your counter all day, and knead it a few times. So, if you want to try it out here is the link. Oh, and it says it calls for beer but don't be scared, actually water works just fine too!
Tuesday, January 20, 2009
2 14-ounce cans vegetable or chicken broth
2 cups sliced carrot (4 medium)
2 cups frozen whole kernel corn
1 cup bulgur
1/2 cup brown lentils, rinsed and drained
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon black pepper
4 cloves of garlic, minced
2 cups chopped tomato (4 medium)
3/4 cup crumbled feta cheese (3 ounces)
1. In a 3 1/2 or 4 quart slow cooker, combine broth, carrot, corn, bulgur, lentils, oregano, cumin, coriander, pepper, and garlic. Cover and cook on high-heat for 3 hours.
2. Stir in tomato. Turn off cooker. Cover and let stand for 10 minutes. Sprinkle each serving with feta cheese. Makes 6 servings.
Monday, January 19, 2009
1 can cream of chicken soup
1 can cream of celery soup
½ c water
1 pkg. dry onion soup mix
Mix all ingredients in casserole dish. Cover and bake for 3 hours at 300 degrees. Serve over rice. (May also be cooked in the crock pot on low for 8-12 hours)
This is my absolute favorite Sunday dinner. I get so excited when I get to put this on the calendar and plan on making it. The leftover gravy/meat also makes delicious meat pies.
Friday, January 16, 2009
▪ 6 large eggs
▪ 1 1/2 cups skim milk
▪ 1 teaspoon pure vanilla extract
▪ 1 cup all-purpose flour
▪ 2 tablespoons granulated sugar
▪ 1/2 teaspoon salt
▪ 1/2 teaspoon ground cinnamon
▪ Pinch of freshly grated nutmeg
▪ 1/2 cup (1 stick) unsalted butter, room temperature
▪ 4 apples, such as Gala or Red Delicious, peeled, quartered, cored and thinly sliced
▪ 1 tablespoon light-brown sugar
▪ Confectioners' sugar, optional
Preheat oven to 425 degrees. Combine eggs, milk, and vanilla in the jar of a blender. Blend until well combined. Add flour, granulated sugar, salt, cinnamon, and nutmeg. Blend until dry ingredients are well incorporated; set aside.
Place butter in a 9-by-13-inch glass baking dish. Transfer dish to oven and heat until butter has just melted. Carefully remove from oven and place apples in a single layer in baking dish. Return to oven and cook until butter begins to bubble, about 4 minutes.
Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes. Sprinkle with confectioners' sugar, if desired; serve immediately. Serves 6
We have this often. It is like a German pancake with apples and is delicious! I cut my apples into wedges and then use the cheese slicer on my grater to slice them smaller. Enjoy!
A note from Hailey:
"Well, this is what it looked like when I made it, very tasty! I added a few photos of the process but for some reason they are reversed, with the finished product first. I used a large food processor to mix the batter. And sprinkled a little more cinnamon on top along with the brown sugar before baking. We also sprinkled it with powdered sugar and a shaker of sugar & cinnamon I keep around for just such situations. Everyone liked it, thanks Liz!"
Wednesday, January 14, 2009
Well, let's start with the staff of life since we're stuck in the middle of winter and it is a great time to bake bread. Here is a great recipe that is really hard to mess up- hence, I can finally hold my head high and join the ranks of people who make homemade bread. Use whole wheat flour for a great batch of wheat bread, or use white or a combination of both.