Skip to content

FitsMyBudget

Shopping, Crafts, and Recipes on a Budget

Archive

Tag: recipes

Wonderful Homemade Syrup

This is a recipe for pancake syrup that has been called so good that you will want to lick the pan. It is a very simple recipe and does not take very long to make at all. All you need to make this is one half (1/2) cup of butter, one (1) cup of sugar, one (1) cup of buttermilk, one (1) tablespoon of pure vanilla extract, one (1) tablespoon of corn syrup, one fourth (1/4) teaspoon of freshly ground cinnamon, and one half (1/2) teaspoon of baking soda.

Get your butter, sugar, buttermilk, pure vanilla extract, corn syrup and your cinnamon and put them all into a nice, big saucepan. And turn that eye up to medium high heat. All of these things are going to come to a nice simmer and once that happens you want to whisk in your baking soda, slowly. After the baking soda is whisked in and you cannot see it anymore, let it cook for about ten (10) seconds and then take it off the eye. You want to serve it warm, because there is just nothing like warm syrup on pancakes.

Prepping all your ingredients may take about five (5) or six (6) minutes and cooking time is going to be about the same. This recipe should only take about 10 minutes from start to finish. That is–if you know what you’re doing and you don’t burn your syrup. If you do that, I would add another five minutes to do it again, and maybe seven or eight minutes to clean that burnt pan.

This is a lot different then your normal ‘maple syrup’, it’s got a much more rich, buttery flavor to it that adds a lot to pancakes. This way you get your butter and your syrup on those ‘flapjacks’ in one swoop instead of two. The recipe yields two and a half (2.5) cups of syrup, which depending on how many growing boys or husbands with big appetites you have in the house will make eight to sixteen (8-16) servings. I would say in my house it is closer to ten (10).

I would not call this homemade pancake syrup healthy, but it is comparable to adding normal maple syrup and butter to your pancakes. Each serving is around one hundred and eighty (180) calories and ten (10) grams of fat.

Please do enjoy.

The Syrup Shop
http://syrups.biz

I don’t know anyone who doesn’t enjoy Olive Garden Recipes but I can’t understand what all the fuss is about. Sure, they do some great pasta and yep, I love their tiramisu, but surely anyone can cook these dishes themselves at home?

My folks just love Olive Garden food and are steadily working their way through the menu. What with their ruby wedding anniversary imminent, I had promised weeks earlier to take them out for a meal, but I was seriously strapped for cash and desperately wondering how I could re-create one of their favorite meals at home. It can’t be that difficult, I thought, as I desperately scoured the internet for recipes. The trouble was, I found, so many recipes all claiming to be authentic and from the hands of the restaurant themselves, when in truth they were all different. What on earth was I going to do?

Now, I’m no great master chef and I’m more used to cooking a simple lemon chicken recipe than I am to cooking any of the tempting dishes to be savored at my local Olive Garden but I was certainly up for the challenge if I could just figure out some way of finding out what was in the recipes. Perhaps I could phone up and ask to speak to the chef? No that wouldn’t work. It was a friend who finally hit upon the idea of bringing me back some sample food so that I could play around with it and see if I could suss out the ingredients and work out the recipe. Here are three of the steps that he suggested:

1. Choose something that seems relatively simple and then start to make a basic version. So, if it is chicken in a white sauce for example, start off with a standard bechamel sauce and then decide if it needs to be sweeter or sharper. Has it got a creamy taste or a tomato base? Can you taste wine in it? Break your sauce down into small portions and experiment with flavors until you hit the nearest taste to the original. Often it is something really miniscule such as a dash of tabasco sauce or a grating of nutmeg. It’s easy for your tastebuds to become overwhelmed, so take your time and drink sips of water in between tastings.

2. If you’re trying to copy a sweet pie, you may touch upon flavors by eating the pastry apart from the filling. Can you taste cinnamon or coconut perhaps? Try and get clues from the color. A darkish color could mean there is brown sugar in the pastry, a lighter color may indicate it’s just a vanilla wafer.

3. Break everything down into smaller components and keep tasting and adjusting and repeating until you’re as near as damn it. Even if you’re not right on the money, friends probably won’t be able to tell the difference.

The following weekend and the Day of Judgement dawned. I had given it my best shot and produced what I though were two reasonable replicas of some great Olive Garden fayre. My folks made some very encouraging comments, although these may have been fuelled by too much wine, but overall I have to say the meal was a success.

But now I understand what all the fuss is about. It’s not just about eating any old Italian dish, it’s about eating a masterpiece of culinary delight that has been loving created following a secret recipe that has probably been handed down through the ages. Yes, you can with a lot of time and hassle make something similar, but it is that magic ingredient that gives all Olive Garden Recipes a true touch of authenticity.

To learn more about Olive Garden Recipes, download my 10 day e-learning course here: “Popular Restaurant Recipes”

Patrick Edwards is the owner of www.restaurantrecipesonline.com where he provides premium Restaurant recipes and tips.

Gingerbread pancakes have a unique flavor that many people love. Try these the next time you are making breakfast for a surprise and treat.

Ingredients you will need:

2 cups of flour
1/4 cup of baking powder
2 teaspoons of unsweetened cocoa powder
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 cup of ground hazelnuts
2 cups of milk
4 egg whites
1/4 cup dark molasses
1/4 cup vegetable oil

Directions

First you will be mixing the dry ingredients and your will need a large bowl for this. Take your flour, cocoa powder, ginger, baking powder, ground cloves, cinnamon, and hazelnuts in the bowl and mix them all together. Next, you will begin adding your wet ingredients to the dry mix. Add the milk, molasses, vegetable oil, and eggs to the bowl. Use a wire whisk or large fork to mix all the ingredients thoroughly until most of the clumps are gone.

Next you are going to get ready to cook your pancakes! Grab a frying pan or griddle, cover it with a light layer of oil, and place it over medium-high heat on your stove. Use about ¼ cup of batter for each pancake you are going to make and pour it onto the pan. Cook each side of the pancake until they are a golden brown color. Remove your pancakes from the pan and they are ready to serve.

Tip: Check the batter for bubbles to know when the first side of your pancake is done.

These gingerbread pancakes provide a hearty, tasty meal that will stick with you all day. Now, sit down and enjoy your homemade pancakes with your favorite toppings. Some popular options to go with these pancakes are maple syrup, melted butter sprinkled with brown sugar, or just a little whipped cream for a treat.

More information can be found about Homemade Pancakes.

A healthy diet should include 5 to 7 fruit and vegetable servings every day, are you getting enough vegetables in your diet? If not, I have a four 5 ingredients or less vegetable side dish recipes to share with you.

Two of these recipes are made in the microwave oven and one is made on the stove top so they are great for busy weeknight evenings. The final recipe is made in your conventional oven and is great for weekend family dinners.

Marinated Soy Sauce Mushrooms

2 sticks butter

1 1/2 cups granulated sugar

1/2 bottle of soy sauce

4 (12 ounce) packages of sliced mushrooms

In a large frying pan, saute the sliced mushrooms over low heat. Stir in the granulated sugar and soy sauce. Cover and simmer the mixture on low to medium heat for 15-20 minutes or until mushrooms are tender.

Microwave Cheesy Mixed Vegetables

1 small bag of frozen mixed vegetables

1 cup stuffing mix

8 oz. shredded cheddar cheese

4 tablespoons butter or margarine

Microwave the frozen mixed vegetables according to package directions. Place butter in a glass measuring cup and microwave it for 15 seconds or until it is melted. Pour the melted butter over the stuffing mix and stir well so that everything is combined. Place the veggies, stuffing mix and shredded cheese in a microwave safe dish and microwave on high for 2 minutes or until the cheese has melted. Serve immediately.

Oven Baked Frozen Peas

20 oz. bag of frozen peas

1 can cream of celery soup

1/2 cup seasoned bread crumbs

4 tablespoons butter, melted

salt and pepper to taste

Grease a 2 quart casserole baking dish with butter. Defrost frozen peas in the microwave according to package directions. Place thawed peas and soup into the casserole dish and stir them together. Melt butter in the microwave and mix it with the seasoned bread crumbs. Pour bread crumbs into the casserole dish along with salt and pepper. Stir so that all ingredients are well combined. Bake uncovered in a preheated 350 degree oven for 35-40 minutes or until done.

Microwave Glazed Carrots

1 lb. fresh carrots

1/4 cup water

1 tablespoon butter

1 tablespoon brown sugar

1 teaspoon dill

Wash and peel the carrots and slice them down into 1/4″ thick rounds. Place water into a 2 quart casserole baking dish and add in your sliced carrots. Cover dish and microwave on the high setting for 7 minutes. Let it stand in the microwave for 3 minutes and then drain away the water. Stir in the butter, brown sugar and dill and microwave for an additional 2 minutes. Serve immediately.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning a variety of foods for her family. Shelly is the owner of the popular foodie blog called Shakin ‘N Bakin in the Kitchen at http://wahmshelly.blogspot.com where you can find menu ideas, cooking articles & tips and hundreds of free delicious recipes for real moms.

Make Chicken Noodle Soup Recipe
4 chicken thighs (about 1 1/2 pounds), skin removed
1 onion, sliced
2 carrots, sliced
2 sprigs parsley
1 bay leaf
2 cans (14 1/2 ounces each) chicken broth
6 ounces fresh angel-hair pasta or capellini
1/2 pound fresh or 1 box (8 ounces) frozen sugar snap peas

1. Cook chicken thighs, onion, carrots, parsley, and bay leaf in chicken broth until chicken is tender, about 35 minutes.

2. Meanwhile, cook pasta and drain well. Add sugar snap peas to soup and cook 5 to 7 minutes. Stir in pasta and heat through, about 1 to 2 minutes. Serves: 4; Work Time: 5 minutes; Total Time: 45 minutes
Per serving: 325 calories (19 percent from fat), 7 g fat.
_______________________________________
Source: Red Book

Jelly Recipe

2 C (500ml) Freshly Squeezed Lemon Juice, strained (about 13 lemons)
1 C (250ml) Water
1 C (250ml) Pure Honey, I like to use orange or clover honey
3 1/2 (700g) Sugar (use exactly this amount do not alter)
1 box Powdered Fruit Pectin (box= 1 3/4 oz 52.5g)
1 T Poppy Seeds

Start to process the jars using the hot bath method. See included information on the canning jars or above
in the recipe information.

In a large nonreactive pot, over medium high heat, combine the lemon juice, water, honey and fruit pectin.

Bring to a rolling boil stirring as needed to dissolve and incorporate the pectin.

Once the lemon mixture is boiling and the pectin is dissolved, add all the sugar and bring the mixture back to a boil.

Boil for 1 minute and then remove from heat and let cool for 5 minutes.

If you like skim off the foam on the top of the jelly.

Stir in the poppy seeds.

Using tongs, remove a jar from the hot water bath and ladle in your beautiful jelly to 1/4 inch from the top
of the jar. A canning funnel really helps in this step and they are inexpensive.

Wipe the mouth of the jar and place the seal firmly on top and then screw on the ring.

Place the sealed jar back in the hot water bath.

Repeat for all the jars until you have canned all your jelly.

Process (bring the hot water bath back to a boil) the jars for another 15 minutes.

Now you are just about done!

Remove the jars from the hot water bath and turn them upside down on a dish towel for 15 minutest to cool. As
the jars are cooling shake them every few minutes. This makes the poppy seeds spread evenly through out the jelly.

Turn the jars up and let cool over night. The next day check which jars sealed and which did not. The center
circle of the seal will make a clicking sound when pressed if the jar did not seal. If some or all of your jars did
not seal all is not lost.

The jars that sealed will have a shelf life of 1 year, if they last that long. The jars which did not seal will keep
up to 3 months in the refrigerator.

The jelly should be refrigerated after opening and will last 3 months after opening.

Make Cabbage in White Wine Recipe
6 Tbsp. bacon fat
1 large head cabbage, coarsely chopped
Salt & pepper to taste
1 small onion, sliced
1 c. dry white wine

Heat fat in large skillet or deep pan over medium heat. Put cabbage in & cook, stirring several times until it is lightly browned. Season with salt & pepper. Add onion & wine. Turn heat to simmer, and cook covered, until cabbage is soft & well blended, stirring occasionally. 4-6 servings.
_______________________________________
Source: Ruth A. Burbage
This is a sample recipe of many great recipes which come in Ruth’s monthly newsletter. Ruth has also created several cookbooks. For more information, contact Ruth at ruthhappycook@msn.com .

Make Honeyed Vegetables

6 cups assorted green vegetables (e.g.: sliced courgettes, leeks,
celery, asparagus or cabbage, broccoli or cauliflower florets,
chopped green pepper or bean

Honey Sauce:
2 tbsp honey
2 tbsp vinegar
1 tbsp oil
1 tbsp finely grated fresh ginger

Capturing the essence of spring – this is a great recipe for tempting cautious vegetable eaters!

Stir-fry the vegetables for 8-10 minutes or until tender but still slightly crisp. Mix all the honey dressing ingredients together and gently heat in a saucepan or the microwave until the honey is melted. Pour the hot dressing over the warm vegetables. Serve immediately. Yield: 4 servings
_______________________________________
Source: Dallas Morning News
Submitted by: New Zealand Vegetable & Potato Growers Federation

Rose Petal Rolls
 

1 package dry yeast
2 cups warm water
1/4 cup sugar
3/4 cup Crisco
1 egg, beaten
4 cups self-rising flour
1/2 teaspoon salt

Preheat oven to 450 degrees. Dissolve yeast in warm waster; stir in sugar. Beat in ingredients. Grease muffin tins and spoon 1/2 full of batter. Bake for 10 minutes or until done.

Note: Batter may be kept in a tightly covered container in refrigerator several days and used as needed.
_______________________________________
Source: “kimberly”

Spinach Cheese Bread
 

3 cup bisquick
1/4 cup oil
1 tbsp caraway seed
3 eggs
1 can (11 oz) condensed cheddar cheese soup
1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain
Heat oven to 350°. Grease bottom and sides of loaf pan, 9x5x3 inches, with shortening.

Stir together all ingredients except spinach thoroughly, beat with spoon 1 min. Stir in spinach. Pour into pan.

Bake 55 to 65 min or until toothpick inserted in center comes out clean. Cool 20 min; remove from pan to wire rack. 1 loaf (16 slices)

Diabetic exchanges: 1 starch, 1-1/2 fat
_______________________________________
Source: Unknown

Pritiken’s Potato Stuffed Cabbage
1 head cabbage
5 lb potatoes — peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper — ground
2 egg whites
1 can tomatoes (28 oz)
1 apple — peeled and sliced
1/4 tsp ginger, dried — ground

Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture.

Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbs. of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary.

Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours.
_______________________________________
Source: Courtesy of Chet Day’s Health & Beyond Online

Soymilk ice cream is an excellent alternative to regular dairy ice cream. If you’re vegan or have a dairy allergy, enjoying delicious ice cream treats may seem out of the question. But don’t despair – soymilk ice cream tastes every bit as good as dairy ice cream. It’s available in many grocery stores and supermarkets, and comes in a wide variety of flavors.

But what about toppings? The dessert sauces most commonly found on grocery store shelves typically contain dairy products, which makes them off-limits in a dairy-free lifestyle. The good news is, it’s easy to make your own dairy-free versions of your favorite sundae toppings right in your own kitchen. All you need are the right recipes.

Here’s a dairy-free version of the classic diner banana split, drenched in decadent fudge, strawberry and butterscotch sauces. You’ll never guess it’s dairy free! This version serves two.

Soymilk Ice Cream Classic Diner Banana Split

Ingredients

Strawberry Sauce:
6-8 strawberries, hulled
2 tablespoons orange juice
1 tablespoon sugar

Chocolate Fudge Sauce:
2 tablespoons Butter-Flavor Crisco
4 tablespoons soy milk
1 tablespoon sugar
1/3 package semi-sweet chocolate chips (Read the label to ensure they’re dairy free. Tip – the least expensive brands usually contain no dairy)

Butterscotch Sauce:
5 tablespoons Butter-Flavor Crisco
1/4 cup light brown sugar, firmly packed
1/2 cup light corn syrup
1/2 cup soymilk
pinch salt
1 teaspoon vanilla extract

2 large, ripe bananas
2 scoops each of vanilla, chocolate and strawberry soymilk ice cream
Maraschino cherries

Directions

Combine all the strawberry sauce ingredients in a blender or food processor and blend until the berries are coarsely chopped. Transfer to a covered container and refrigerate until ready to assemble the splits.

Make the chocolate fudge sauce by combining the Crisco, soymilk, and sugar in a small saucepan. Bring to a low boil over medium heat. Reduce the heat to low and stir in the chocolate chips. Continue to stir until all the chocolate is melted and the sauce is smooth. Remove it from the heat and set aside.

Make the butterscotch sauce by combining the Crisco, brown sugar, corn syrup, soymilk and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Let it boil for two minutes without stirring. Remove the pan from the heat and allow it to cool for about 15 minutes, whisking it occasionally. Stir in the vanilla.

To assemble the splits, cut each banana in half lengthwise and place the halves on either side of a banana split dish. If you don’t have split dishes, cut the banana halves in half to make four pieces, and arrange them in a serving bowl. Place one scoop each of the vanilla, chocolate and strawberry soymilk ice cream in each dish. Ladle the chocolate fudge sauce over the chocolate scoops, the butterscotch sauce over the vanilla scoop, and the strawberry sauce over the strawberry scoop. Place a maraschino cherry on top of each scoop and serve immediately.

If you like dessert recipe, you’ll love Chocolate-Covered Strawberry Pudding Cups and Peachy Keen Cake!

Make Cheese Fudge Recipe
 

216-oz. shredded Mozzarella cheese
16-oz. shredded cheddar cheese
4 eggs, beaten
Picante sauce

Mix cheeses and eggs. Pour into a 9×13-inch baking pan. Pour a medium-size picante sauce over cheese and egg mixture. Bake at 350 degrees for 40 minutes. Let set.

This baked cheese appetizer is delicious! Prepared it a few years ago for a family gathering. We loved it!
_______________________________________
Source: Nancy Carol Elder

Make Glazed Carrots Recipe
6 medium carrots, peeled and sliced
2 tbsp brown sugar
2 tbsp butter
1 tbsp honey salt to taste

Steam carrots till tender. Drain off water. Add the remaining ingredients and place back on the stove, on low, for three to five minutes. Serve.
_______________________________________
Source: “kimberly”

Pizza Dough Mix
 

2 +3/4 cups bread flour
1 package (1 tablespoon) active dry yeast
2 teaspoons salt
In a medium bowl, combine all the ingredients. Place the mix in an airtight container.

Attach this to the jar:

Pizza
Makes 2 12 inch pizzas
1 package Pizza Dough Mix
2 tablespoons olive oil
1 cup warm water
1 cup tomato sauce
1/2 cup grated mozzarella cheese
1/3 cup freshly grated parmesan cheese
1 teaspoon crushed oregano

Place the Pizza Dough mix in a large bowl and add the oil and water. Beat with a wooden spoon or dough hook until the mixture forms a ball. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise for 90 minutes. Divide the dough in half and pat into two 12 inch circles. For thin crust, fill and bake the pizzas now. For thicker crust, let pizzas rise 30-45 minutes.

Top the pizza dough with tomato sauce, cheeses of your choice, crushed oregano and olive oil drizzles over the pizzas. Preheat the oven and bake at 425 degrees F for 20-25 minutes. Let stand 5 minutes.

Chicken and Dumplings is probably one of the most favorite dishes in the South. If you have never eaten a delicious meal like this your in for a real treat. I have lived on southern cooking my whole life and I want to share this fabulous recipe with you. If you love eating chicken, dough and gravy then this recipe is a perfect meal that is sure make your mouth water.

This meal is simple to prepare and cook. It should only take about 23 minutes to prep and about 1 hour and 40 minutes to cook.

Ok, so lets get started! All the ingredients for chicken and dumplings can be found in any grocery store. Here is a list on what you will need.

1 (3 pounds) whole chicken, cut up…how ever you choose (I prefer in chunks)

7 cups of water

3 Tablespoons of chicken bouillon granules

2 Cups of all-purpose flour

1 Teaspoon of pepper

1 Tablespoon of salt

1 Tablespoon of baking powder

1/4 Cup shortening

1/2 Teaspoon salt

2/3 to 3/4 of a cup of milk

4 Hard-cooked eggs (chopped)

Now the fun part!

Using the 7 cups of water, bring the water and chicken to a boil on the stove top. Cover and reduce the heat and simmer for 1 hour. Remove the chicken; and let cool. Then pour the broth you made from boiling through a wire-mesh strainer into a large saucepan, discarding any solids.

Skim off any fat…it’s healthy! Ok, return broth to the stove top and stir in the 3 tablespoons of bouillon granules and the 1 teaspoon pepper.

Now, skin and take the bones out of the chicken. To make it easier on yourself, buy boneless chicken. Cut the chicken in bite-size pieces and then place chicken in the broth. Then return the broth to a simmer.

When you have completed that task, put into a bowl and combine the 2 cups of flour, 1 tablespoon of baking powder and 1/2 teaspoon of salt. Cut in the 1/4 cup of shortening with a pastry blender (preferably) until mixture is crumbly. Then add the milk slowly until the dry ingredients are moistened. NOTE: Thats why the milk amount varies from 2/3 to 3/4.

Ok, turn the dough out onto a lightly floured surface. Gather the dough into a ball and knead lightly around 4 to 5 times. Then roll the dough to about a 1/8 inch thickness. Sprinkle the dough lightly with flour, and then cut it into pieces of around…2 inch squares.

Drop the dough squares (one at a time) into the simmering broth, stirring gently until all of the dough pieces are added to the broth.

After you have them all added, keep the heat at a simmer and stir often and slowly for 15 minutes. Oh, almost forgot! Make sure you boiled your 4 eggs hard in a separate pot and have ready to combine into your mix. Add the hard-cooked eggs into the saucepan just before serving. Make sure the eggs are chopped up.

This recipe is about 6-8 servings.

Chicken and dumplings is only one of many recipes you will find in the south. One of the best chicken and dumplings dishes you will find in a restaurant is in Waynesville, North Carolina. A lot of Waynesville restaurants that cook country food have their own version of chicken and dumplings. Checkout Waynesvillerestaurants.net, it has some great info on dining in Waynesville along with some other types of southern recipes and dining etiquettes.

Chocolate Fondant
 2 c Sugar
2 tb Light corn syrup
1/2 c Water
2 1-oz squares unsweetened
-chocolate, melted & cooled
18 Pecan halves
3 oz White chocolate

In medium-size deep saucepan mix sugar, corn syrup and water. Bring
to boil over medium heat, stirring to dissolve sugar. When boiling,
wash sugar crystals from side of pan with pastry brush dipped in
water. Set candy thermometer in pan and boil syrup without stirring
to 242F (firm ball stage). Rinse large platter in cold water but do
not dry. Pour syrup on platter but do not scrape pan. Let stand 5
minutes or until surface feels just warm, moving platter a few times
to cool surface. Work candy with spatula or wooden spoon, scraping to
center of platter, until white and fim. Scrape from platter into
heavy or doubled plastic bags. Add melted unsweetened chocolate.
Close bag and knead until candy is well mixed, smooth, and clings
together. Shape in 1″ balls. Press pecan halves into half the balls.
Coat remaining balls: Melt white chocolate in small saucepan over
very low heat, stirring occasionally. (Do not overheat ~ chocolate
will separate.) Spear fondant balls on fork and dip into white
chocolate. Tap fork against rim of pan to knock off excess chocolate.
Place balls on waxed paper to cool. Store airtight in cool, dry
place. Keeps about 1 month.

__________________________________
From Woman’s Day November 15, 1977

Salsa Recipe
3 quarts tomatoes peeled and chopped
3 cloves garlic chopped (or 3 tsp.)
2 large onions chopped
2 bell peppers chopped
4 seeded jalapenos (makes it very hot)
Juice of 2 limes
3 tsp. Salt
2 tsp. Black pepper
1 tsp. Red pepper
3 tsp. Parsley
¼ – ½ tsp. oregano

Simmer 20 minutes. Fill jars and water bath 30 minutes on rack or cloth.
Yield: 7 – 8 pints
_______________________________________
Source: “samiam1944″

Crock pot recipes are perfect for football Sunday. When you wake up in the morning, just set up the crock pot with your favorite appetizer, barbecue or Sunday dinner and it will be ready to eat before, during or after the game. The last thing you want to be doing while the game is on is slaving over a hot stove while the shouts of your family and friends can be heard in the next room. So put your feet up and enjoy the party, while you smell the food cooking by itself in the kitchen, with these easy crock pot recipes for football Sunday.

Easy Crock Pot Sloppy Joes

What you need:

* 2 lbs ground chuck * 12 oz jar chili sauce * 1 medium onion, diced * 1/2 c green pepper, diced * 1 celery stalk, diced * 2 T sweet pickle relish * 1 T Worcestershire sauce * 1 t salt * 1/8 t black pepper * 1/8 t garlic powder * red pepper flakes per taste (optional)

What you do:

* Brown ground beef in a large skillet with onion, celery and green pepper; drain. Place ground beef and vegetables into a 3.5 or larger crock pot. Add remaining ingredients and mix. Cook on low for 4 hours. Serve on hamburger buns.

Spicy Crock Pot Country Style Ribs

What you need:

* 3-4 lbs country style pork ribs * 1 package fajita seasoning mix * 1 c water * 1 large onion, sliced * 1 garlic clove, minced * 2 T olive oil * 1 t beef bouillon granules * 1 t red pepper flakes (optional)

What you do:

* Heat oil in a large skillet. Place ribs on a large plate and rub with fajita seasoning (save excess seasoning that remains on plate). Place ribs in skillet and sear over high heat 1-2 minutes per side or until browned. Place ribs in bottom of a 3.5 or larger crock pot. Top ribs with onion. In a small bowl, combine water, garlic, bouillon granules, excess fajita seasoning and red pepper flakes and mix. Pour mixture over ribs. Cook on low for 7-9 hours, or until desired tenderness.

Spicy Bean Dip

What you need:

* 15 -16 oz can refried beans * 4 oz sharp cheddar cheese, shredded * 1 c picante sauce * black olives, sliced (optional)

What you do:

* In a small crock pot, mix together refried beans, cheddar cheese and picante sauce. Cook on low heat for 2 hours or until cheese is melted and bean dip is heated through. Top with sliced black olives. May double ingredients for larger portions.

Reggie is an amateur cook and webmaster of Easy Breezy Recipes. For quick and easy recipes, cooking articles and food related links, visit http://www.easybreezyrecipes.com

Sunshine Muffins
 

2 eggs
1/2 cup water
1/3 cup milk
2 tablespoons vegetable oil
1 pkg. ( 9 ounces ) yellow cake mix
1 pkg. ( 8-1/2 ounces ) corn bread/muffin mix

In bowl, combine the eggs, water, milk and oil. Stir in and mix well. Fill greased and floured muffin cups 1/2 full. Bake at 350 degrees for 18-22 minutes or until muffins test done. Cool for 5 minutes; remove from pans to wire rack.

Sweet muffins with a smooth texture.
_______________________________________
Source: Nancy Carol Elder

Many traditional recipes can be converted to a slow cooker recipe by reducing the liquid by 50 percent and increasing the cooking time. As a guideline 1 hour in the oven equals about 6 to 8 hours on LOW in the slow cooker.

I have read a quote which likens a slow cooker to a plug-in 1950s housewife but without the gingham and Tupperware. As a single parent with 3 hungry boys to feed, coming home from a long day at work to a prepared meal sounds like a dream come true!

Crock Pots have certainly gained popularity in recent times and the delicious recipes are healthier and tastier than a fast food alternative. I also love that when you prepare a larger serving there is enough for 2 or more meals. The extras can be used for lunches the next day, reheated the next night or frozen for when you need to have something on the table quickly. It can also be a blessing in the summer months as your kitchen will not be heated up as when you use the oven.

Buying a Crock Pot is like going to a candy store. Obviously size and price are important factors. Consumer organisations like Consumer.org.nz and Choice.com.au often complete reviews on current brands and models giving you some unbiased advice on what to look for when choosing a slow cooker.

There are so many fantastic recipes available. This method of cooking is ideal if you are on a budget as well as many cheaper cuts of meat can be made extremely tender when cooked this way. I recommend preparing the ingredients in the bowl the night before. Just cover the bowl with the lid or cling film and pop in the fridge. In the morning you just set and forget until you get home to the mouth watering aromas.

Ideal ingredients/recipes include lamb shanks, silverside, osso bucco, casseroles, soups, and roasted meats, root vegetables such as carrots, parsnips, potatoes, celeriac, onions, swede, beans and lentils.

Food Safety Hints:

For safety, dried kidney beans should be cooked at boiling point for at least 10 minutes beforehand to destroy toxins that would otherwise survive the lower temperatures of a crock pot.

If there’s a power failure while you’re out and your meal’s cooking, throw it out – it may be unsafe to eat. Don’t reheat leftovers in a slow cooker. Use a microwave, stove top or oven.

Once your food is cooked, and the slow cooker is turned off – don’t leave it in the slow cooker for too long. Food needs to be kept hotter than 60°C (or cooler than 5°C) to avoid harmful bacteria growth.

Melissa Gillespie is a writer living in Brisbane Australia. Melissa writes articles for http://www.foodlovers.co.nz and a range of other clients.

Make Roasted Corn (Camping Recipe)
Required Cooking Utensils
aluminum foil (if cooking over open fire)

Ingredients:
Ears of corn still in the husk (1 or 2 per person)
Butter or margarine
salt/pepper

Preparation :
Soak ears of corn in water for at least 2 hours. When campfire is hot with coals (or briquettes) lay corn (with shucks on) on grill. When cooking over an open fire I wrap each in a layer of tin foil to prevent husk from flaming and lay around base of fire. Turn occasionally (when cooking over coals the husks will turn black) depending on hotness of fire, they should be done in 20 to 30 minutes. Pull back shucks, add oleo and salt and pepper and enjoy! Serves 8 hungry folks or 6 real hungry folks!! Be sure and have plenty of napkins because they are messy! The number of ears depends on the number you are feeding! You will want at least 1 ear per person and maybe 2. These are excellent to have almost done when you put your steaks on the grill. YUMMY!

Note: I would have considered this to be to plain to post on this site except for the number of new campers who seem to have never tried corn cooked over a fire and the fact that this is one food we have never had leftovers of.

Source: Bug Lovers Camping Recipes

Monkey bread is a sweet, and sticky bread made using a simple caramel sauce and store-bought biscuits. It is a classic breakfast, and snack. Kid, adults, everyone loves monkey bread.

Monkey bread is sinfully easy to make. It only requires 5 ingredients, and takes almost no time. If you have never experienced monkey bread, make it today!

Ingredients:

4 cans of regular sized biscuits

1 1/2 sticks of butter

1 cup packed brown sugar

1 cup white sugar

3 tbsp cinnamon

To Make the Monkey Bread:

Grease a bunt or tube pan. In a ziploc bag mix together the sugar and cinnamon.

Cut the biscuits into halves and quarters, shake in the cinnamon sugar, and layer in the pan. Continue this process until you have cut up and sugar-coated the biscuits.

Pre-heat the oven to 350 F.

Melt the butter and brown sugar, boil for a few minutes (or until it starts to darken slightly) then pour over the biscuits.

Bake for 20-30 minutes.

Let the pan cool down for 10-15 minutes before you flip it on to a plate!

The Final Result: Butter and sugar bliss!

The bottom (top when you pull it out of the oven) is chewy and crispy.

But, when you flip it out of the pan it looks even more amazing. The caramel sauce runs down the sides and you can see how it perfectly caramelized the top of the bread.

Next time: I want to layer in some dried cherries and macadamia nuts.

Interested in all things sticky and sweet? Check out more recipes here!

Mushroom Stroganoff

Clean and slice 1 pound mushrooms
clean, trim and cut into 1″ pieces 1 pound green beans
slice 1 or 2 onions
1 teaspoon or more dried sage
1 teaspoon thyme
1/2 teaspoon white pepper
salt or chicken flavor veggie broth mix to taste
1/2 cup dry white wine or broth >
1/3 ? cup whole wheat flour
2 or 3 cups non fat milk or soy or rice milk
1/2 cup non fat yogurt – optional, leave out for vegan

Put veggies and herbs with wine in large dutch over, cover and steam till tender put flour with 1 cup milk in a jar or plastic container with a lid, shake well

Add 2 cups milk to veggies, bring to a simmer add flour and milk mixture to pot, a little at a time, keep shaking it up, stir and simmer til desired thickness is achieved

Add yogurt and heat, do not boil

(play with the amount of milk and flour, I just add stuff till I am happy with it.)

Serve over eggless noodles, rice, baked or mashed potatoes or….
_______________________________________
Source: Susanna Freeman

HOW TO MAKE PORK SAUSAGE 

4 lb lean pork
2 lb pork fat (from the butcher)
3-1/2 tsp salt
6 tsp sage
3 tsp freshly ground black pepper
1-1/2 tsp white sugar
1/4 tsp ground cloves
2/3 cup cold water
1/4 cup hot sauce (or to taste)

Thoroughly chill meat and fat. Using a 1/2 inch cutting blade, run the pork and pork fat separately through the meat grinder and chill again.

Combine all seasonings. Mix the seasonings into the chilled meat and then put through the grinder with a 1/8 inch cutting plate. Mix meat and fat in a bowl and add just enough water to make a soft “dough.” Stuff into casings and take care to avoid air bubbles.

ANDOUILLE SAUSAGE RECIPE

1-1/2 yards large sausage casing
4 lbs lean fresh pork
3 lb pork fat (from the butcher)
3 TBS garlic, minced
2 TBS kosher salt
1 TBS paprika
5 tsp hickory Liquid Smoke
1/2 tsp freshly ground black pepper
1/4 tsp ground bay leaf
1/4 tsp sage
1/8 tsp homemade cayenne pepper, or to taste
1/8 tsp chili powder
1/8 tsp mace
1/8 tsp allspice
1/8 tsp thyme

Soak the sausage casing in cold water for about 1 hour to soften and loosen the salt. (Casings are packaged with LOTS of salt).

After an hour, remove from water and cut into 3 pieces then place the narrow end of sausage stuffer into casing. Place wide end against faucet and run cold water through casing to remove any salt.

Cut the pork and fat into chunks about 1/2″ across and pass once through meat grinder.

In a large bowl, combine the pork & fat with all other ingredients and mix well. (Use a wooden spoon or your clean hands). Cut the casings into 26″ pieces and stuff.

HOW TO STUFF A SAUSAGE:

  • Tie a knot in each casing about 2 inches from end. Put the open end on sausage stuffer and slide to about 1″ from wide end. Push the remainder of casing onto the stuffer until the top touches the knot. (It should look like an accordion)
  • Fit the stuffer onto meat grinder and follow instructions that came with the appliance. Stop filling about 1-1/4 inches from end and take the casing off. Smooth out any bumps with your fingers; be careful not to push the filling out in the process.
  • Tie off the open end of the casing with a piece of string, or tie the casing itself. Repeat this process with remainder of mixture and casings.

 

To cook the andouille sausage, fry in a hot skillet for about 12 minutes on each side until crisp at the edges.

The first one of my venison sausage recipes is this excellent venison bulk sausage recipe. Perfect for breakfast.

BEST VENISON SAUSAGE 

6 lbs venison, ground
2 lbs pork, ground
1/2 cup homemade Tender Quick
1/4 cup homemade brown sugar, packed
3 TBS sage
1 TBS homemade garlic powder
1 TBS homemade onion powder
1 TBS fennel
1 TBS freshly ground black pepper
1 TBS crushed homemade crushed red pepper, or to taste

Mix all ingredients together in a large bowl. Patty out a piece of sausage and fry it. Taste this to be sure it’s seasoned enough. Divide into 1 lb packages and freeze.

This is great fried and served with gravy and biscuits. Yum.

Homemade venison sausage The next one of my homemade venison sausage recipes is this one for Summer Sausage. The taste is outstanding and the texture is perfect. You may also use this recipe for ground beef. Finish this off in a smoker with hickory wood; it really is worth it. You can purchase summer sausage casings at Cabelas.

BEST VENISON SUMMER SAUSAGE RECIPE 

3 lbs venison, ground
3 TBS homemade Tender Quick
1 cup cold water
2 tsp mustard seed
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 tsp freshly ground black pepper
2 tsp Liquid Smoke
2 jalapeno peppers (or to taste), seeded and minced
1-1/2 cups cheddar cheese, shredded

Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and Liquid Smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeno peppers and cheese; mix well. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight.

PREHEAT oven to 170 degrees and line a baking sheet with foil. Unwrap the sausage logs and place on the prepared baking pan.

Bake for a few hours or until the internal temperature reads 165 degrees. Cool to room temperature and dab excess oil. Slice and serve.

Do you want to save money? Make homemade spices as shown in these recipes and much more at http://www.misshomemade.com/homemadecondiments.html

Raschell CellesteM
http://www.misshomemade.com

 

Belgian Waffles
presented by Glynn House Victorian Inn Bed & Breakfast
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons confectioners’ sugar
1 tablespoon vegetable oil
2 cups milk
3 eggs, separated
2 teaspoons vanilla
pinch of salt
fruit of your choice
whipped cream

Combine the flour, baking powder, confectioners’ sugar, oil, milk
and egg yolks. Beat the egg whites until they stand in soft peaks
and fold into the batter (do not overmix). Using a 4-ounce ladle,
pour 1/8 of the mixture into a hot waffle iron and bake for about 2
minutes. Repeat with the remaining batter. Top with the fruit and
whipped cream and serve hot. Yield: 8 waffles.
_______________________________________
Source: Glynn House Victorian Inn Bed & Breakfast
Ashland, New Hampshire
Where the lakes meet the mountains… a small New Hampshire wonder!

You may have heard about cookie recipes in a jar and be wondering what in the world are these? They are pretty much what they sound like! They typically contain all of the dry ingredients that are needed to make a batch of cookies. All the user has to do is follow the directions provided by the seller, add a few wet ingredients (ex. egg, water, etc.), bake the mix and voila you have delicious homemade cookies! You can find pretty much any type of cookie mix ranging from the popular Chocolate-Chip, all the way to a tasty Cranberry Biscotti.

So where can you find a Cookie in a Jar?

Typically you can search for wide varieties online, or make your own. There are plenty of recipes offered online to make your own Cookie in a Jar. But for those not wanting to mess with the hassle of buying the ingredients, the right size of jar, and the appropriate décor to make the jar look good, just buying a pre-made Cookie in a Jar is the route to take.

What Kind of Cookie in a Jar Can I Find?

A Cookie in a Jar is usually decorated, with the ingredients contained in the jar layered one on top of the other to give it more of a fun look. The lids of the glass jars can have anything from beads, fun material wrapped around it, and/or ribbon tied according to the theme of that particular jar. The jars usually come in various shapes and sizes, depending on how many cookies you can get from the recipe contained in the jar. Sometimes you will get a small jar just able to contain the ingredients for a small batch of cookies. Other times you’ll find jars much larger; possibly enough for several batches of cookies. The sizes vary, depending on the need for the Cookie in the Jar. However, the seller generally will always include how many cookies that batch in the jar will make.

Speaking of “needs” for a Cookie in a Jar, here are a few different ideas as to how you could use them. First of all, you might just want some delicious homemade cookies all for yourself! Or, you might want to buy some because they catch your eye with their decorated glass jars. Another popular idea for purchasing a Cookie in a Jar mix is the fact that they make wonderful party favors! They are typically very affordable with an average price range of $5 to $10 a jar. Many online stores and sellers of cookies in a jar can theme any jar to your preference.

What Are the Cookies in a Jar Used For?

For example, if you are throwing a Baby Shower and would like to give homemade Cookies in a Jar as party favors, the seller would decorate the jars with a themed Baby Shower look to give them that extra special touch. Another idea is to give them away for Teacher Appreciations, or Holiday gifts. They’re a great, inexpensive, way to tell somebody thanks. Not to mention they look great too!

Find out more about Wendy and her famous cookie in a jar mix recipes. You can find all her delicious recipes and cutely decorated jars for all occasions including Weddings, Birthdays, Christmas, Valentines Day, Halloween and Thanksgiving at HappyLittleJars.com. Bon Appetite!

As a traveling man, I eat at lots of restaurants. I usually eat at great restaurants and really enjoy the fresh taste, the savory flavor, and the satisfying feeling of having a great restaurant meal.

I also really enjoy cooking for my family when I’m at home. Sometimes I want to re-create that great restaurant meal for my family so they can enjoy it as much as I did.

Along the way I’ve learned a few secrets by watching the restaurant chefs prepare their meals in the now popular open kitchen and I want to pass along to you some of the things that I discovered.

USE THE BEST POSSIBLE INGREDIENTS

Really good restaurants don’t skimp on ingredient quality. They find the freshest vegetables, the best quality meats, the most pungent spices, and the best cooking oils. They have access to better meet and produce than the average consumer, and it shows in the flavor of their dishes.

Yet you can still get very high quality ingredients for your meals by shopping at grocery store such as Whole Foods and other high-end markets. An even better option is to shop at farmers markets or to make friends with local farmers who can supply you with their best produce.

Prepare your meal within a day or so of getting your ingredients to keep that intense, fresh flavor.

USE THE RIGHT COOKING PANS

You’ll notice that restaurant chefs are using large, heavy pans that don’t have a nonstick coating. You can get these pans from warehouse club such as Sam’s or Costco for very little money. These pans develop bits of cooked food that stick to them during the cooking process that are major contributors to the savory flavor of the food that they prepare. Yet they don’t burn the food when cooking over high heat.

You just can’t get the same flavor from nonstick pans. Besides nonstick pans can’t take the high heat required to develop these delicious tastes. Throw out those cheap pans you picked up at the discount store and get some commercial grade pans.

When it comes to clean up, just use a coarse copper scrubber and the pan cleans right up. I think it’s totally worth the clean-up effort to get the restaurant flavor from these types of pans.

ALWAYS BE SEASONING

Have you ever noticed that great restaurant food doesn’t need for you to add salt and pepper? It’s perfectly seasoned and ready to eat.

That’s because restaurant chefs are always adding seasonings at every stage of the meal preparation. They’re adding salt and pepper to the sautéed vegetables. They’re adding a splash of wine before they add additional ingredients. They’re adding herbs and spices at the conclusion of cooking. They adjust the salt and pepper before putting on the plate. They’re tossing on fresh bits of garnish at add that extra special flavor before they serve it.

Along the way they are tasting the food with a clean spoon to make sure that the seasoning is right.

One trick that I’ve learned is that in Italian restaurants, the chef often throws in a teaspoon of garlic butter in the final few moments of cooking to give it the yummy, pungent, savory flavor that stays fresh and really makes a powerful statement in your dish.

STEAL THE RESTAURANT RECIPES

Over time, I’ve gotten really good at deciphering the flavors of my favorite restaurant meals so that I can re-create them at home. If you really like a specific dish, ask the chef if he’ll give you the recipe. Some will. Some won’t. I’ll take what I can get.

While often there are restaurant recipes posted on the Internet, I found that they’re missing critical ingredients. Sometimes I’ll use them as a starting point, but often need to make adjustments to get the right restaurant food taste.

Better yet, you can buy a book of restaurant recipes that can help you avoid a lot of the guesswork. I recommend that you check out http://recipefromrestaurants.net. They have hundreds of proven recipes that taste just like the real deal.

Mark S A Smith is interested in a wide range of topics, most of which are about expansion and success. This doesn’t mean that he doesn’t like to play, because he does! Recreation is part of the success formula.

Get lots of great restaurant recipes from http://recipefromrestaurants.net

Christmas Biscotti
 

3/4 cup dried cranberries or dried cherries
3/4 cup chopped shelled green pistachios
2 cups all-purpose flour
1/2 teaspoon ground cardamom
2 teaspoons baking powder
2/3 cup Vanilla Sugar (recipe at bottom)

Quart jars come in a range of shapes with varying amounts of headroom. The best mix recipes are flexible enough to allow you to add a few extra pieces of fruit, candy or nuts if necessary to tightly pack the contents and keep the layer
distinctive.

Layer the ingredients in a 1-quart canning jar. Tap jar gently on the counter to settle each layer before adding the next one. Add additional dried fruits or pistachios to fill small gaps, if necessary. Makes 1 jar.

Gift Tag Directions:
Beat 1/3 cup butter (no substitutes) in a large mixing bowl with an electric mixer on medium speed for 30 seconds.
Beat in 2 eggs. Stir in jar contents just till combined using a wooden spoon. Divide dough in half. Cover and chill till easy to handle, if necessary. Shape each portion of dough into a 9 inch loaf. Place loaves 4 inches apart on a lightly greased cookie sheet, flattening slightly till 2 inches wide. Bake in a 375 oven for 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool loaves on the cookie sheet for 1 hour. Cut each loaf diagonally into 1/2 inch thick slices using a serrated knife. Place slices, cut sides down on an ungreased cookie sheet.
Bake in a 325 oven for 8 minutes. Turn slices over; bake 8 to 10 minutes more or till dry and crisp. Cool on wire rack. Makes 32.

Vanilla Sugar -
Fill a quart jar with 4 cups sugar. Cut a vanilla bean in half lengthwise and insert both halves into sugar. Secure lid and store in a cool dry place for several weeks before using. Will keep indefinitely.

Ok so you have done the hard part and figured out what your main dish is going to be for that large group of friends you have invited over for dinner. Whew, you have it all figured out! But wait you need something to go with it. Something that will compliment it perfectly. What could you make? It has to be something simple and easy. You should make Golden Parmesan Potatoes of course!

These are the perfect side dish for so many main dishes. Or if you are simply hungry for potatoes these are perfect too. You can make them more of a main dish by adding a bit of shredded cheese and some crumbled up bacon or ham to the top about 5 minutes before you are done baking them. These potatoes are so simple to make that you can have your children help you make them!

Here are the instructions for making them. First of all, here is a list of the ingredients you will need:

6 large potatoes

¼ cup of all purpose flour

¼ cup of parmesan cheese

¾ teaspoon of salt

1/8th teaspoon of pepper

1/3 cup of butter or margarine

The first thing you should do is peal your potatoes. If the potatoes have nice skin on them you can leave the skin on and simply wash the potatoes. When you are done cleaning or pealing, Cut the potatoes into quarters and set aside.

Next, in a small saucepan, melt your butter or margarine and pour into a nine by thirteen inch baking pan or casserole dish.

Then in a large (gallon size) Ziploc bag, combine your flour, parmesan cheese, salt and pepper. I just put all the ingredients in the bag and shake it! Then moisten your potatoes with water and shake a few at a time in the bag until they are well coated with the flour mixture. When coated, place the potatoes one by one in the nine by thirteen inch pan. Do not layer them. If you have too many for one pan use two.

Then bake your potatoes at three hundred seventy five degrees for about half an hour. Then turn the potatoes over so they get crispy on both sides and then bake for another half an hour. Enjoy them!

Along with cooking for her family, Tina loves working in her gardens. She gets most of her gardening supplies online from Garden Harvest Supply. They have everything from garden seeder to herbs for sale!