Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
yeast 6 oz
water 5 lb 4 oz
salt 3 oz
sugar 1 lb
powdered milk 8 oz
shortening 8 oz
butter 8 oz
eggs 1 lb
flour 10 lb 8 oz
motified straight dough method. develop 3-5 minutes ferment 30 mintues
make up proof little steam bake at 375 at 400 degrees
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Quick Bread
small size
pastry flour 1 lb 8 oz
bread flour 1 lb 8 oz
baking powder 3.5 oz
salt .5 oz
sugar 4 oz
butter 8 oz
shortening 8 oz
butter milk 2 lb 4 oz
cheddar cheese optional 6 oz
Sift together dry ingredients
cut in butter and shortening Add buttermilk to mix. rest 30 minute. roll 3/4 inch thick and cut into 2 1/2 inch circles. egg wash and bake at 425.
Butter milk biscuits training size or home size
Ap flour 1 3/4 cup
salt 1/2 t
double acting baking powder 2 t
sugar 1 t
baking soda 1/2 t
shortening 1/4 cu...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
Milk 1 lb
yeast 1 oz
sugar 1 oz
salt 1/2 oz
butter, softened 1 lb 12 oz
bread flour 1 lb
Butter 1 lb
mixing straight dough method. scald milk, cool to lukewarm add yeast. add remaining ingredients except the last pound of butter. mix dough smooth. do not over mix 3-5 minutes. Ferment 1 hour punch down and refrigerate 30 minutes. roll in the last amount of butter and give 3 folds. Refrigerate over night. proof egg wash and bake at 400.
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
dough
2 pks dry yeast (3/4 oz)
1 cup warm water
2/3 cup plus 1 t granulated sugar divided
1 cup warm milk
2/3 cup butter
2 tsp salt
2 eggs slighly beaten
7-8 cups flour more in needed ( 2lb 12 oz
filling
1 cup melted butter 2 sticks
1 3/4 cup sugar divided
3 T ground cinnamon
1 1/2 cups chopped walnuts optional
1 1/2 cup raisens optional
Glaze
2/3 cup melted butter ( 1 stick plus 2 T)
4 cups powdered sugar
2 tsp vanilla
4-8 T hot water
Mix together water, yeast, sugar and set aside. mix milk with 2/3 cup suga...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
3 cups hot water
1/2 cup ( 1/4) pound butter
1/3 cup sugar
2 1/2 tsp salt
2 pkgs active dry yeast
9 to 9 and 1/2 cups flour
salad oil
in a large bowl combine hot water, butter, sugar, and salt. stir until the butter has melted. let cool to 110 degrees. stir in yeast cover and let sit for 5 minutes
mix in 5 cups flour to make a thick batter. stir in enough remaining flour to make a stiff dough. turn dough out onto a floured board. knead until smooth. add flour as needed . let ferment 90 minut...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
water 1 1/2 qt
yeast 2 oz
sour starter 1 1/2 qt
flour bread 2 lb
salt 2 oz
sugar 8 oz
shortening 8 oz
powered milk 4 oz
flour bread 3 lbs
motified sponge method
dissolve yeast in water. add sour starter and mix to combine. add 2 lbs flour and mix to combine. sponge 2 hours. add remaining ingredients mix 8-10 minutes ferment 90-120 minutes. make up bake at 400.
Sour Rye
water 3 lbs
yeast 1 oz
fermented sour 3 lb
clear flour 6 lbs
salt 2 oz
optional ingredients, caraway seeds up to 1.5 oz. molasses or malt up...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
water 3 lb
yeast 1 oz
fermented sour rye meal ( pumpernickel)
clear flour 4 lb 12 oz
salt 2 oz
malt syrup 1 oz
molasses 2 oz
caramel color 1.5 oz optional
dissolve the yeast in water. add the sour and mix to break up the sour. add the rye meal, clear flour, salt, malt molasses and color develop the dough 5 minutes at low speed. rest 15 minutes then scale. give only 3/4 proof. bake at 425 with steam for first 10 minutes yields 11 lb 5 oz
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
2 1/4 teaspoons yeast
1 1/2 cups warm water
1/2 cup white sugar
1 t salt
2 eggs
1 cup evaporated milk
7 cups flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confections sugar
in a large bowl, disslove yeast in warm water. Add sugar, salt, eggs, evaporated milk and blend well. mix in 4 cups of flour and beat until smooth. add shortening and then the remaining 3 cups of flour. cover and chill up to 24 hours
roll out dough 1/8 inch thick. cut into 2 1/2 squares Fry in oil drain and ...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
Yeast dough 2 qt
water 2 qt
yeast 2 oz
salt 2 oz
powdered milk 4 oz
sugar 4 oz
shortening 8 oz
bread flour 3 lb 6 oz
all purpose flour 3 lb 6 oz
Yeast dough 4 qt
water 4 qt
yeast 4 oz
salt 4 oz
powdered milk 8 oz
sugar 8 oz
shortening 1 lb
flour 12 lb
Straight dough method develop 10-12 minutes ferment 90 make up bake 425
medium dough 1 qt
water 1 qt
yeast 2 oz
powdered milk 3 oz
salt 1 oz
sugar 4 oz
shortening 4 oz
eggs 4 oz
bread flour 3 lb 12 oz
Soft rolls/ bread 3 qt
water 3 qt
yeast 6 oz
salt 3 oz
powdered milk 8 oz...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
egg rolls/bread 1 1/2 quart
water 2 lb 10 oz
yeast 3 oz
salt 1.5 oz
sugar 8 oz
powdered milk 4 oz
shortening 4 oz
butter 4 oz
eggs 8 oz
bread flour 5 lb 4 oz
Egg rolls/bread 3 qt
water 5 lb 4 oz
yeast 6 oz
salt 3 oz
sugar 1 lb
powdered milk 8 oz
shortening 8 oz
butter 8 oz
eggs 1 lb
bread flour 10 lb 8 oz
Straight dough method develop 10-12 minutes ferment 90 minutes make up bake at 400
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
Butter milk rolls
buttermilk 3 lb
yeast 3 oz
salt 1 1/2 oz
sugar 8 oz
shortening 4 oz
butter 4 oz
flour high gluten 5 lb 4 oz
straight dough method. mix 8-10 minutes ferment 90 minutes make up proof bake 400
Dill bread
water 2 qt
yeast 2 oz
salt 2 oz
sugar 8 oz
powdered milk 4 oz
shortening 4 oz
cottage cheese 1 lb
dill weed 1 1/2 T
high gluten flour 6 lb 6 oz
straight dough method mixt 8-10 minutes ferment 1 hour make up let rise in muffin tins bake 400
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
French bread 2 qt
water 2 qt
yeast 3 oz
salt 2 oz
malt syrup .5 oz
granulated sugar 2 oz
shortening 2 oz
bread flour 7 lb
French Bread 3 qt
water 3 qt
yeast 4.5 oz
salt 3 oz
sugar 3 oz
olive oil 3.75 oz
flour 10 lbs 5 oz
Straight dough method develop 8-10 minutes ferment 90 minutes make up bake 425 steam first 10 minutes
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
water 3 qt
yeast 4.5 oz
salt 3 oz
sugar 3 oz
olive oil 3.75 oz
flour 10 lbs 5 oz
straight dough method. mix 8-10 minutes, ferment 90 minutes make up, bake 425. steam first 10 seconds
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
water 1 qt
yeast 1.5 oz
salt 2 oz
sugar 3.5 oz
oil 3.5 oz
eggs 3.5 oz
high gluten flour 5 lbs plus 8 oz
straight dough method
develop 10 minutes
ferment 1 hour
make up
bake at 425. Steam for 10 seconds
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
Brioche training size
milk 2 ounces
yeast 1 tsp
bread flour 2 oz
eggs 5 oz
bread flour 8 oz
sugar .5 oz
salt 1 t
butter softened 6 oz
scald milk and cool to luke warm Dissolve yeast. add two ounces of flour and make a sponge. let rise until doubled
gradually mix in egg and then dry ingredients using a paddle attachement to make a soft dough. beat in butter a little at a time until completely smooth. dough will be very soft and sticky. cover with plastic wrap and place in fridge over night. 1 1/2...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
yeast dough
1 package dry active yeast 2 1/4 tsp
1/8 cup warm water
1 -1/3 cup warm water
1/3 cup brown sugar
5 cups flour.
dissolve yeast in 1/8 cup water stir in 1 1/3 cups warm water. brown sugar, and flour. beat until smooth. knead until smooth.
heat oven to 475
in a sauce pan measure 2 T baking soda to each cup of water. place enough to fill saucepan. boil soda and water
place a twisted pretzel in water for 15 seconds until dough is golden or yellow in color. then remove pretzel from boiling water and ...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Yeast Bread
milk scaled and cooled 8 oz
yeast 1 oz
bread flour 10 oz
butter 8 oz
sugar 4 oz
salt .25 oz
eggs 5 oz
bread flour 10 oz
make a sponge with the first three ingredients. cream butter, sugar, and salt until well blended. blend in eggs. Add the sponge mix to break up sponge add flour and develop the dough. mixing time about 3 minutes
fermentation 30-40 minutes
make up scale sweet dought into 20 oz unite or as desired. on a flourewd bench roll each piece of dough into 9x12 rectangle about 1/4 inch thic...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
yeast dough
water 8 ounces
sugar 1 t
yeast 3 ounces
flour bread 1 lb 8 oz
butter 8 oz
sugar 8 oz
salt 1 T
eggs 6 oz
flour- cake 8 oz
mace 1 t
lemon rind 1 t
mix water, sugar, and yeast to combine. add bread flour sponge 30 minutes
scald milk.
add butter, sugar, salt and combine cool to 80 degrees
combine eggs, cake flour, mace and lemon rind with milk mixture
combine with sponge
develop 5-7 minute
ferment 1 hour
make up
proof and bak at 400
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Posted by Penny Moline on Friday, June 25, 2021,
In :
yeast dough
2 1/2 cups plus 2 T flour
1 1/2 t active dry yeast
2 T sugar
3/4 t salt
1/4 cup cool water
4 large eggs plus 1 yolk for glaze
1 cup (two sticks) cold butter
place 1 1/2 cup of flour, yeast, sugar, salt, water and eggs into a bowl. beat at medium speed with a dough hook until smooth. cover and let sit for 45 minutes.
add remaining cup of flour and knead for 8 to 10 minutes
sprinkle work service with 2 T flour. place sticks of butter onto flour. pound butter with the side of a rolling pin until i...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Beef
burger: 1 lb ground beef, 1/4 medium onion finely diced, 2 garlic cloves grated 2 T minced cilantro 1/2 t cumin1/4 t chili powder salt and pepper to taste
toppings
toppings
4 small flour tortilla
1 cup shredded mexican cheese mix
1/4 cup corn
1 jalapeno seeded and diced
1 medium tomato
1 avocato
mayo
2 T mayo
salt and pepper to taste
1/2 chipotle chili powder
dash paprika
combine ingredients for burger in a med bowl. mix well form into two burger patties. Cook on both sides until reached desired temper...
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2 T olive oil
1 ( 3 pound) chicken cut into pieces
1/4 cup flour, seasoned with salt and pepper
1 medium yellow onion small diced
2 carrots, peeled and cut into large dice
2 celery stocks cut into large chunks
1 bay leaf
1 sprig thyme
1/4 t turmeric
salt and pepper to taste
4 cups chicken broth
fresh parsley for garnish
for dumplings
1 1/2 cups flour
2 t baking powder
1/2 cup coarsely ground corn meal
1 T sugar
1 t salt
1 3/4 cups heavy cream
In a wide heavy pot with a tight lid heat the olive oil
dredge the ch...
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1/2 cup Worcestershire
1/3 cup oil
1/4 cup honey
1/4 cup vinegar
1/2 t curry powder
salt and pepper to taste
1/4 cup brown sugar. use on 1 inch cubes of chicken, or sirloin. and marinade over night. place on skeweres that have soaked in water for at least 30 minutes
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Appetizer
9 strips bacon
beef tenderloin cut into pieces
horseradish sauce
1/2 cup plain Greek yogurt
1 T prepared horseradish
1 T minced shallots
1/2 t stone ground mustard
1 garlic clove minced
1/4 t honey
salt and pepper to taste
preheat grill. Soak small wooden skewers or wooden toothpicks in water
in a small bowl mix yogurt, horseradish, shallots, mustard, garlic and honey. season wit salt and pepper
mix and set aside.
To a small bowl add beef tenderloin pieces, season with salt and pepper. Wrap each tende...
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2 chicken breast
sliced mozzarella cheese
grape tomatoes, sliced in half
basil leaves
2 t Italian seasoning
salt and pepper to taste
2 t olive oil
place chicken on cutting board. cut slits across the breast about 3/4 of the way through the chicken being careful not to cut all the way through. about 6 to 8 slits. stuff each slit with mozzarella cheese, half a grape tomato and a basil leaf.
place in a greased baking dish and brush with olive oil. Srinkle with salt and pepper and Italian seasoning. ...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Salmon
1 t paprika
1/2 t chili powder
1/2 t ground ancho chili powder
1/4 t ground cumin
1/4 t brown sugar
1 t kosher salt
4 (6 ounce) salmon fillets
cooking spry
2 T maple syrup
Combine first 6 ingredients. rub over salmon fillets. Sautee, grill, bake or broil. brush fish with maple syrup and serve.
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Beef
Bottom round trimmed 5 lb
bacon chopped 1 lb
ham scraps chopped 1/2 lb
ground beef 1/4 lb
onions chopped and sauteed 5 ounces
eggs beaten 4 each
bread crumbs 1 1/2 pint
parsley chopped 2 T
Sweet pickles strips cut thin 40 each
Seasoned flour for dredging
salt and pepper to taste
sauce;
Brown sauce 2 qts ( espanole)
dry red win 4 ounces
tomato puree 8 ounces
garlic minced 2 each
garlic cloves whole 3 each
slice beef into 2 ounce pieces 3x4 and pound flat
for filling combine bacon, ham, ground beef, onions, egg...
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chicken whole 12 each
seasoned bread flour 1 1/2 lb
salt and pepper to taste
Oil 1 1/2 pints
onions 3 lbs
mushrooms 3 lb
green peppers 2 lb
garlic minced 6 T
tomatoes 3 qts
marsala or madeira wine 1 pint
oregano crushed 1 T
basil 1 T
salt and pepper to taste.
clean and disjoint chicken. Remove rib bones from breast and dredge chicken pieces in seasoned flour
fry chicken 1/8 inch of oil in a fry pan or heavy skillet until lightly browned on both sides. place in roast panss. Separeate white meat and dark...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Entree
1 pound sweet italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic minced
1 (28) ounce can crushed tomatoes
2 (6 ) ounce cans tomato paste
2 (6.5) ounce cans tomato sauce
1/2 cup water
2 T white sugar ( if necessary)
1 1/2 t dried basil
1/2 t fennel seeds
1 t Italian seasoning
1 T kosher salt
1/4 t ground black pepper
4 T chopped fresh parsley
16 ounces ricotta or cottage cheese
1 egg
1/2 t salt
1 pound mozzarella cheese
1 cup grated parmesan cheese
Cook sausage, ground beef, onion and...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Sauces
small size
3 T vegetable oil
1 T flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 t dried oregano
1 t ground cumin
salt and pepper to taste
Large amount
1 pint vegetable oil
3/4 cup flour
2 1/2 cup chili powder
5 quarts chicken stock
6.4 pounds tomato paste
3/4 cup ground oregano
3/4 cup cumin
1/2 cup salt
pepper to taste
In a sauce pan heat oil, add flour and cook until smooth and it has lost the flour/starch taste. Combine the rest of ingredients and bring to a boil. turn down he...
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1 cup feta cheese
2 egg yolks
1 clove garlic minced
1/2 cup chopped green onion
1/3 cup fresh parsley
1/3 cup fresh mint
salt and pepper
4 boneless chicken breast
8 sheet of phyllo pastry
1/3 cup butter melted
in a bowl mash together the feta cheese, egg yolks and garlic. mix in onions, parsley and mint season with salt and pepper
cut chicken in half almost but not all the way through. Open like a book. Spread the feta mixture evenly on 1/2 of each breast and fold over to close. Place 1 sheet of phy...
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2 t olive oil
4 cloves garlic minced
2 T butter
salt and pepper to taste
3 cups chicken stock
1/2 lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
3/4 cup heavy cream
2 T chopped fresh parsley
In a pot bring olive oil to med low heat add garlic and cook until golden. mix in butter until melted. add salt and pepper and chicken stock. Bring to a boil Once it is boiling add pasta and cook until al dente. Reduce to medium heat and mix in the parmesan until melted. turn off heat and add cr...
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4 small chicken breast
1 T butter
Italian Dressing mix ( half the packet)
Creamed Spinach
1 T oil
6 ounces baby spinach
4 garlic cloves minced
2/3 cup half and half
2/3 cup mozzarella cheese shredded
salt and pepper to taste
other ingredients
1/4 cup sun dried tomatoes drained of oil chopped
4 slices bacon cooked
4 slices of pepper jack cheese
Preheat oven to 375
Butter bottom of baking dish. Season chicken breast on both sides with italian seasoning mix. Place chicken into a greased baking dish and bake ...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Salads
Dressing;
1/3 cup fresh lime juice
1/2 t cumin
2 cloves garlic minced
a few dashes of Franks Red hot sauce
1/2 cup olive oil
Mix together all ingredients
3 carrots peeled and shredded
1 medium head green cabbage shredded
1 red bell pepper julienned
1 red onion julienned or small dice
1/2 cup chopped fresh cilantro
salt and pepper to taste
Add dressing to the cabbage mixture and season
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onion diced 30 ounce
jalapeno diced 7 1/2 ounce
garlic minced 2 1/2 t
celery minced 2 1/2 oz
tomato coarse chopped 2 1/2 # ( number 10 can)
salt 2 1/2 T
sugar 2 1/2 T
olive oil 1 1/4 cup
cilantro chopped 1 oz
water 2 1/2 cup or as needed
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Salads
4 ounce fresh baby spinach
1/2 cup chopped broccoli
1/2 a ripe avocado
1/4 cup blueberries
1/4 cup feta cheese crumbled
2-4 T dried cranberries
2-4 T roasted sunflower seed
salt and pepper to taste
Poppy Seed Ranch Dressing
1/2 cup plan Greek yogurt or sour cream
1/4 cup buttermilk
1.4 cup mayo
1 clove garlic
1/2 t lemon juice or white vinegar
1 t poppy seed
1/2 t dried parsley
1/2 t dried dill
1/4 t onion powder
1/4 t paprika
1/8 tsp garlic powder
salt and pepper to taste.
combine all ingredients for dressing.
Co...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Breakfast
Salsa;
5 vine ripened tomatoes about 2 pounds
2 serrano chilie peppers
1/2 onion chopped
1 clove garlic chopped
salt and pepper to taste
2 T vegetable oil
1/4 cup cilantro
Broil the tomatoes and serrano peppers on a foil lined baking sheet turnning occasionally until charred. Cool, then pulse the tomatoes, peppers and all ingredients in a food processer until chunky. set aside
Tortilla
6 slices bacon
1 cup masa harina
salt and pepper to taste
1 T vegetable oil
Cook the bacon, in a large non stick skillet...
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Entree
1/2 cup mashed avocado
1 1/2 T mayo
1 t fresh lime juice
2 t chopped canned chipotle chiles in adobo sauce
salt and pepper to taste
1/4 t cumin
1/4 t dried oregano
4 tortilla
1 1/2 cups or 4 ounces each pulled pork
1 cup shredded iceberg lettuce
1/4 cup salsa
Combine first 7 ingredients stirring well
warm tortilla and spread about 2 T avocado mixture over each tortilla. Add pulled pork ( can use pork slices too which is a great way to use up leftovers). Top with lettuce and salsa.
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Orange glazed chicken I
1 cup honey
3/4 Cup cornstarch
4 cups orange juice
2 t lemon zest
2 T orange zest
3 minced Garlic cloves
2 small dice onion
Combine ingredients and marinated chicken in it.
Orange glazed Chicken II
1/2 cup orange juice
1/2 cup vegetable oil
1 t grated orange zest
1 t paprika
1 t ground mustard
salt and pepper to taste
4 skinless chicken breast
Mix ingredients together and marinate the chicken in a baking pan. bake chicken until 165 degrees
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1 cup plain yogurt
2 T olive oil
2 cloves garlic minced
1/2 T dried oregano
1 medium lemon zested
salt and pepper to taste
1/4 bunch fresh parsley
3 to 4 chicken breast
combine ingredients to make marinate.
marinate for at least 30 minutes
grill or bake the chicken
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Posted by Penny Moline on Friday, June 25, 2021,
In :
Entree
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 t garlic powder
1 t yellow mustard
3/4 cup ketchup
3 t brown sugar
salt and pepper to taste
In a medium skillet brown ground beef, onions and green pepper drain off fat
stir in garlic powder, mustard, ketchup and brown sugar. mix thorougly
reduce heat and simmer for 30 minutes
season with salt and pepper
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Posted by Penny Moline on Thursday, June 24, 2021,
In :
Entree
6 lbs lean pork
1/4 cup oil
2 large onions chopped
4 cloves garlic minced
1 T kosher salt
fresh ground pepper
1 T cumin
8 medium poblano chilies seeded and chopped
4 large jalapenos seeded and minced
2 large yellow bell peppers seeded and chopped
4 cups chicken stock
3 lbs fresh tomatillos husked removed
1 bunch cilantro leaves chopped
trim off excess fat from pork and cut into 2 inch squares. in a large stock pot over medium heat sear pork in oil until golden brown. remove pork and pour off excess oil....
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Posted by Penny Moline on Thursday, June 24, 2021,
In :
Entree
2 T olive oil
1 T paprika
2 t dried oregano
salt and pepper to taste
2 pounds chicken cut into pieces
2 T olive oil divided
3 garlic cloves crushed
1 t red pepper flakes
2 cups uncooked short grain white rice
1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley chopped
1 quart chicken stock
2 lemons zested
2 T olive oil
1 onion chopped
1 red bell pepper chopped
1 pound chorizo sausage cut into chunks
1 pound shrimp peeled and deveined
may add clams, mussels as well and use chicken thighs whol...
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1/2 cup flour
1 T essence recipe follows
2 boneless skinless chicken breast
1 T olive oil
4 T butter
3 cups sliced mushrooms , cremini, oysters, shitake or whatever you have on hand
3/4 cup marsala
1 cup chicken stock
salt and pepper
chopped chives for garnish
in a shallow bowl combine flour and essence and stir to combine quickly dredge chicken breast in flour and shake to remove excess flour
heat oil in a large skillet over medium heat until very hot, but not smoking. add 1 T butter and cook chicken ...
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Posted by Penny Moline on Thursday, June 24, 2021,
In :
Entree
16 ounce package of linguine or other long pasta shape uncooked
olive oil or vegetable oil 3 T
1 cup snow peas
1 cup broccoli flowerets
1 cup cauliflower flowerets
1 cup red, green, yellow bell peppers julienned
1 cup baby carrots julienned
1/2 cup shitake, morel, chanterelle, portabella or button mushrooms
fresh basil leaves
chervil minced optional
2 garlic cloves minced
1 cup parmesan cheese
cook pasta according package directions. drain. heat oil. add remaining ingredients except parmesan and saute...
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Posted by Penny Moline on Thursday, June 24, 2021,
In :
Entree
ground beef 1 1/2 pounds
onions chopped 1 medium
vegetables, carrots, corn, peas 1 to 2 cups
potatoes diced 2 pounds
butter 8 T
Beef broth 1/2 cup
Worcestershire sauce 1 t
salt and pepper to taste
seasoning of choice to taste
peel and quarter the potatoes, and cook until tender
while potatoes are cooking melt 4 T of butter in a large frying pan. Sautee onions in butter until tender. if adding vegetables add carrots to onions, and then add vegetables according to cooking time. adding peas close to th...
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Posted by Penny Moline on Thursday, June 24, 2021,
In :
Desserts
cream together
2 cups butter
2 cups sugar
3 cups brown sugar
1 1/3 cup peanut butter
add
4 eggs
2 tsp soda
2 tsp vanilla
then add
4 cups flour
4 cups oatmeal
spread in large greased cookie sheet leaving 1 inch to spread
bake 20 minutes at 350. Top with peanut butter
When cool frost with chocolate icing
Chocolate icing
8 ounces butter, melted ( very important)
6 cups powered sugar
1 T vanilla
1/2 cup milk
frost cool peanut butter bars with icing and enjoy
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8 ounce package of sliced mushrooms
2 T butter melted
6 skinned and boned chicken breast
1/2 cup all purpose flour
1/3 cup butter
3/4 cup Marsala
1/2 cup chicken broth
salt and pepper to taste
1/2 cup mozzarella shredded
1/2 cup parmesan cheese shredded
2 green onions sliced
cook mushrooms in butter and set aside. pound out chicken breast until flattened
dredge chicken in flour cook in butter until golden brown. place in a prepared baking dish that is greased.. reserve pan drippings. sprinkle chicken ...
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Posted by Penny Moline on Thursday, June 10, 2021,
In :
Vegetables
1 large onion cut into 1/4 inch slices
1 1/4 cup all purpose flour
1 t baking powder
1 t salt
1 egg
1 cup milk
3/4 cup bread crumbs
salt and pepper to taste
oil to fry in
heat oil to 365 degrees
sperate the onion rings and set aside
in a small bowl combine flour, baking powder and salt. Dip all of the onion rings in the flour mixture and set aside
whisk egg, and milk into the flour and dip the onions into it then into the bread crumbs
Fry until golden
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Posted by Penny Moline on Thursday, June 10, 2021,
In :
Entree
2 large boneless chicken breasts
1 large pineapple cut into chunks
2 large bell peppers cut into chunks
1 large onion cut into chunks
12 strips of bacon
Sause
1 1/2 cups pineapple juice
1 1/2 T cornstarch
1/2 cup brown sugar
2 T soy sauce
salt and pepper
6 long skewers
to make the sauce combine all ingredients in a sauce pan and bring to a boil. reduce heat to minute and simmer for 2 minutes set aside until ready to use
Thread the skewers. Weave bacon around each piece of chicken and pineapple, and bell...
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Posted by Penny Moline on Thursday, June 10, 2021,
In :
Sandwiches
12 ounces of boneless sirloin trimmed
1/4 t kosher salt
1/8 t black pepper
2 T vegetable oil
2 T fresh made or store bought pesto
1 baguette split in half horizontally
1 cup packed baby arugula
3 red onion slices
2 tomatoes , sliced thinly
heat a grill, sprinkle the steak with salt and pepper grill until desired doneness ( I like med rare)
combine may and pesto and spread on bread
finish with thin slices of steak, and vegetables
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Entree
4 boneless pork chops
salt and pepper
1/2 cup all purpose flour with 1 t salt
2 large eggs, lightly beaten
3/4 cup plain bread crumbs
oil for frying
pound out porkchops and salt and pepper
do a standard breading dip pork chop in flour-egg-bread crumbs
use enough oil to fry the porkchops.
Serve with home made spatzle
4 cups all purpose flour
1/2 t salt
4 large eggs
1 1/4 cup milk or water
add flour and salt in a stand mixer. with a dough hook make a well in the bowl of the mixer and pour the eggs in it
add...
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Sandwiches
LAVASH BREAD
COOKED AND CHOPPED CHICKEN
HUMUS AS NEEDED
TZATZIKE AS NEEDED
FALAFEL SMASHED
LETTUCE SHREDDED
CUCUMBERS SLICED
KALAMATA OLIVES CHOPPED
SLICED PEPPERONCINI PEPPERS
CHILI SAUCE
FETA CHEESE
Spread a thin layer of humus over the lavash bread, add a layer of tzatziki on top, add chili sauce to desired level of spice
add meet and falafel in vertical lines
top with veggies and cheese
roll up and enjoy :)
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Breakfast
8 TORTILLA
12 LARGE EGGS
1/2 CUP MILK
1/2 t SALT
1 CUP SHREDDED CHEESE
1/2 POUD SAUSAGE, BROWNED AND CRUMBLED
CHEESE SAUCE
2 T BUTTER
2 T FLOUR
2 CUPS MILK
1/2 CUP SALSA VERDE
1/2 t GARLIC POWDER
1/4 t CHILI POWDER
1/4 t CUMIN
1/2 CUP CHEDDAR CHEESE SHREDDED
TOPPINGS
1 CUP CHEDDAR CHEESE SHREDDED
5 STRIPS OF COOKED AND CRUMBLED BACON
1/2 CUP DICED AVOCADO
3 STALKS GREEN ONIONS THINLY SLICED
1/2 CUP GRAPE OR DICED TOMATOES
PREHEAT OVEN TO 350
IN A LARGE BOWL WHISK EGGS AND MILK, ADD SALT POUR INTO A GREASED LARGE S...
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1/4 CUP KOSHER SALT
1 t CORNSTARCH
5 t CAYENNE PEPPER
5 t GARLIC SALT
4 t GROUND PEPPER
1T CHILI POWDER
2 1/2 t CELERY SALT
2 t GROUND BASIL
1 1/2 t GRPIMD SAGE
2 t GROUND MUSTARD
1 t ONION SALT
1/2 t GROUND OREGANO
1/2 t GROUND THYME
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Sandwiches
1 18 OUNCE BOX OF SEAPACK POPCORN SHRIMP
1 T OF YOUR FAVORITE CREOLE SEASONING ( RECIPE FOLLOWS)
REMOULADE SAUCE
1/2 CUP MAYO
2 T HORSERADISH
1 t MINCED GARLIC
2 t RELISH
1/2 t CAYENNE PEPPER OR MORE IF YOU LIKE IT SPICY
1 T SOY SAUCE
1 T FRESH SQUEESED LIME
ASSEMBLY
4 FRENCH ROLLS, SPLIT AND HINGED
4 T BUTTER MELTED
1 t MINCED GARLIC
1 1/2 CUPS SHREDDED LETTUCE
CHOPPED TOMATOES IF DESIRED
CHOPPED ONION IF DESIRED
COOK SHRIMP ACCORDING TO PACKAGE
COMBINE INGREDIENTS FOR ROMOULADE SAUCE AND SET ASIDE
COMBINE BU...
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2 T BUTTER
4 LARGE ONIONS SLICED THIN
SALT AND PEPPER TO TASTE
2 t FRESH CHOPPED THYME DIVIDED
2 T WHITE WINE, OR SHERRY OR BALSAMIC VINEGAR
2 GLOVES GARLIC MINCED
1/2 CUP BEEF BROTH OR STOCK DIVIDED
1 T OLIVE OIL
4 CHICKEN BREAST SKINLESS
2 t GARLIC POWDER
1 t GROUND THYME
1 CUP GRUYERE CHEESE OR MOZZARELLA CHEESE
4 T GRATED PARMESAN CHEESE
PREHEAT OVEN TO 400
GREASE A 9X12 INCH PAN
MELT BUTTER IN A LARGE SKILLET, ADD ONIONS AND SEASON WITH SALT AND PEPPER AND 1/2 OF THE FRESH THYME AND GARLIC COOK UNTIL O...
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Sandwiches
2 T BALSAMIC VINEGAR
1 1/2 T SUNDRIED TOMATOES OIL
1 T CHOPPED AND DRAINED SUN DRIED TOMATOES
SALT AND PEPPER TO TASTE
4 CUPS SHREDDED COOKED CHICKEN BREAST
1 CUP CHOPPED TOMATO
1/2 CUP GRATED ASIAGO CHEESE
1/4 CUPCHOPPED FRESH BASIL
6 PITAS
3 CUPS BABY MIXED GREENS
COMBINE FIRST FIVE INGREDIENTS IN A LARGE BOWL, STIR IN CHICKEN, TOMATOES, CHEESE AND BASIL.
LINE PITAS WITH MIXED GREENS AND TOP WITH CHICKEN MIXTURE
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1/4 CUP SOY SAUCE
2 T TOASTED SESAME OIL
1/4 CUP WHITE VINEGAR
1/4 CUP OLIVE OIL
1 TSP SUGAR
WILL KEEP FOR UP TO 3 WEEKS, USE ON NOODLES, ASIAN SLAWS, CHOPPED SALADS, STEAMED VEGETABLES
FINISH WITH A SPRINKLE OF FRESH SESAME SEEDS AND SLICED GREEN ONIONS
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Salads
1 8 OUNCE BEEF SIRLOIN STEAK 1/2 INCH THICK
BALSAMIC VINAIGRETTE
1 LARGE RED PEPPER CUT INTO 2 INCH STRIPS
1/2 POUND FRESH ASPARAGUS SPEARS CLEANED
1 T OLIVE OIL
MIXED SALAD GREENS
BLUE CHEESE TO TASTE
MARINATE THE CHICKEN IN BALSAMIC VINAGARETTE
GRILL MEAT AND VEGETABLES
SLICE MEAT AFTER RESTING MEAT FOR 10 MINUTES
TOP GREENS WITH STEAK SLICES AND VEGETABLES
ADD BLUE CHEESE TO TASTE
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SOUVLAKI
LEMON JUICE 3 T
OREGANO 1 1/2 t
OLIVE OIL AS NEEDED
SALT AND PEPPER TO TASTE
GARLIC MINCED 4 GLOVES
CHICKEN BREAST CUT INTO 1/2 INCH SLICES
ZUCCHINI 1/2 INCH THICK SLICES
COMBINE FIRST FIVE INGREDIENTS, MARINATE FOR 30 MINUTES AND TREAD CHICKEN AND ZUCCHINI ON SKEWERS
GRILL MARK AND BAKE TO FINISH
TZATZIKI SAUCE
CUCUMBER PEELED AND SEEDED SHREDDED
PLAIN YOGURT 1/2 CUP
LEMON JUICE 1 T
SALT AND PEPPER TOTASTE
GARLIC MINCED
DILL OPTIONAL
COMBINE INGREDIENTS IN A BLENDER AND BLEND UNTIL SMOOTH
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Appetizer
SWEET AND SPICY PINEAPPLE SALAS
2 POUNDS FRESH PINEAPPLE, DICED
4 TOMATOES DICED
1 BUNCH FINELY CHOPPED CILANTRO
1/2 CUP RED ONION CHOPPED
2 JALAPENO CHOPPED OR MORE IF DESIRED
2 T FRESH LIME JUICE
SALT AND PEPPER TO TASTE
COMBINE AND SEASON TO TASTE
PICO GALLO
3/4 CUP TOMATOES DICED
1/3 CUP CHOPPED CILANTRO
1/4 CUP CHOPPED WHITE ONION
1 SMALL JALAPENO FINELY DICED
1 T FRESH LIME JUICE
SALT AND PEPPER TO TASTE
CINNAMON CRISPS
10 FLOUR TORTILLAS CUT INTO 12 PIECES EACH
COOKING SPRAY
1/3 CUP SUGAR
1t CINNAMON
SPRAY...
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Fish
4 CUPS PRESLICED GREEN CABBAGE
1 CUP CHOPPED TOMATO
1/3 CUP GREEN ONIONS SLICED
1/4 CUP FRESH CILANTRO CHOPPED
5 T OLIVE OIL DIVIDED
SALT AND PEPPER TO TASTE
TIALPIA FILLETS 1 POUND SEASON WITH CHILI POWDER, CUMIN, ONION POWDER, GARLIC POWDER SALT AND PEPPER
8 SIX INCH CORN TORTILLAS
COMBINE FIRST 4 INGREDIENTS IN A LARGE BOWL ADD JUICE, 1 T OIL, SALT AND PEPPER AND COMBINE
HEAT 2 t OF OIL IN A LARGE SKILLET OR AS NEEDED.
WARM THE TORTILLAS
SERVE WITH FISH, CABBAGE SLAW
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2 T OIL
1 CUP DRY LONG GRAIN RICE
1 8 OUNCE TOMATO SAUCE
16 OUNCE WATER
1 t CHILI POWDER
2 t TOMATO BOULILLON
2 t MINCED GARLIC
HEAT OIL , ADD RICE AND COAT WITH OIL COOKING FOR SEVERAL MINUTES UNTIL RICE TURNS GOLDEN BROWN
REDUCE HEAT, POUR IN WATER, TOMATO SAUCE AND BOULILLON CUBES
COVER AND COOK AT LOW HEAT FOR 20 MINUTES
FLUFF RICE AND LET REST FOR 5 MINUTES BEFORE SERVING
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Vegetables
8 T BUTTER SOFTENED
1 T FRESH LIME JUICE
1/2 t LIME ZEST
SALT AND PEPPER TO TASTE
1/4 CUP CHOPPED CILANTRO
COMBINE INGREDIENTS
12 EARS OF CORN SHUCKED
GRILL OR BOIL CORN AND SERVE WITH THE BUTTER
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Appetizer
4 SLICES BACON
1 JALAPENO
SALT AND PEPPER
1/2 CUP CHEDDAR
1 CUP PARMESAN CHEESE
SLICE TH JALAPENO INTO ROUNDS
PLACE PARMESAN CHEESE DOWN ON BACON SLICES CUT ONE INCH SIZE
ADD JALAPENO SLICE
SEASON WITH SALT AND PEPPER
GARNISH WITH CHEDDAR CHEESE
BAKE UNTIL BACON IS COOKED AND CHEESE IS GOLDEN
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Entree
OLIVE OIL FOR SAUTEE
5 CLOVES GARLIC
10 CHICKEN BREAST CUT INTO BITE SIZE PIECES
1 1/2 POUNDS CARROTS MED DICE
1 1/2 POUND FRESH PINEAPPLE MED DICE
1 1/2 POUNDS SWEET POTATOES BITE SIZE AND COOKED FORK TENDER
1 HEAD CAULIFLOUR BITE SIZE
3 RED PEPPERS JULINNIED
3 GREEN PEPPERS JULINNIED
2 YELLOW ONIONS MED DICED
2 RUSSET POTATOES BITE SIZE AND COOKED FORK TENDER
CAN ADD YELLOW SQUASH AND ZUCHINNI IF DESIRED
ADD THE FOLLOWING TO TASTE
CURRY POWDER
CINNAMON
TURMURIC
CAYENNE PEPPER
COCONUT MILK
CHICKEN STOCK
FINISH...
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Salads
8 cups baby spinach leaves
1 cup strawberries sliced
6 ounces blueberries
6 ounces raspberries
4 ounces feta cheese
1/4 red onion sliced ( to taste)
1 cup sliced or slivered almonds
Poppy seed dressing
1 cup oil
1/3 cup apple cider vinegar
1/2 cup sugar
1 t poppy seeds
1 t dried mustard
salt and pepper to taste
combine dressing ingredients together .
place spinach in a large bowl and top with fruit, feta, red onions and almonds
drizzle with dressing and serve immediately
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Entree
1 lb ground beef
1 package taco seasoning mix
6 burrito size flour tortillas
6 tostada shells
1 cup sour cream
2 cups shredded lettuce
1 diced tomato
1 cup shredded Mexican cheese blend
Nacho cheese sauce
cook ground beef until done and drain off fat, add taco seasoning
warm nacho cheese sauce
spread a couple of tablespoons nacho cheese sauce on a tortilla, add beef then add tostada shell, a layer of sourcream, lettuce tomato, and Mexican cheese.
fold the edges of the tortilla up to the center, as tight ...
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Entree
eggs ( liquid works well) 24 each
half and half 3 quarts
salt 1 T
pepper 1/2 t ( some people use white pepper, I am just not a fan of it)
nutmeg 1/4 t
sherry 2 T
Parmesan cheese 1/2 cup
Mix the egg batter and reserve
Swiss cheese, shredded
bacon cooked crisp
leeks white parts only minced
pie shells 8 inch
Spread the pie shell with bacon, leek, and cheese
cover with the egg mixture
bake at 375 for 25 to 30 minutes until set.
can be served at room temp or warm
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2 skinless chicken breast pounded thin
salt and pepper
all purpose flour for dredging
6 T butter
5 T olive oil
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers rinsed
1/3 cup fresh parsley chopped
Season chicken with salt and pepper and dredge in flour
melt 2 T butter with 3 T olive oil. Add chicken cook until golden. If needed add add more butter and olive oil
Remove from heat.
Into the pan add lemon juice, stock and capers. Bring to a boil check seasoning and adjust.
Return the chicken to the ...
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2 cups lightly packed baby spinach leaves
1/4 cup pine nuts TOASTED
2 T fresh lemon juice
1-2 teaspoons lemon zest
1/3 cup plus 2 t olive oil
salt and pepper to taste
1/3 cup parmesan cheese grated
Combine spinach, pine nuts, lemon juice and zest in food processor or blender with machine running, gradually add olive oil, salt and pepper,
stir in parmesan cheese
spread pesto over grilled chicken and serve
can freeze pesto.
season the chicken before grilling with garlic powder, onion powder, salt and pep...
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Pork
3 pounds bone in pork shoulder roast
1 onion sliced
5 garlic cloves
1 package taco seasoning mix
6 cups water or as needed to cover Cook2 to 3 hours until fork tender
Shred pork with a fork and discard fat and bone
1 14.5 ounce can diced tomatoes
1 16 ounce can refried beans
1 4 ounce chopped green chilies
1 package taco seasoning mix
1 16 ounce package shredded cheddar cheese
20 tortillas
1/4 cup vegetable oil divided
Add tomatoes, refried beans, green chilies, and taco seasoning to the shredded pork. ...
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Posted by Penny Moline on Friday, June 4, 2021,
In :
Entree
4 chicken breast skinless, boneless and pounded to 1/2 inch thickness
2 eggs
1 cup panko
1/2 cup grated parmesan cheese
2 T all purpose flour
oil for frying
1/2 cup prepared tomato sauce
1/4 cup mozzarella cheese
1/4 cup chopped basil fresh
1/2 cup grated provolone cheese
1/4 cup grated parmesan cheese
1 T olive oil
Mix 1/2 cup parmesan cheese in panko
beat eggs
flour Do a standard bread crumb. Flour-egg-panko
cook chicken in oil until golden and finish in oven
Place chicken breast in a baking dish and ...
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Posted by Penny Moline on Friday, May 14, 2021,
In :
Vegetables
1 med spaghetti squash
1 T olive oil
1/2 red onion chopped
2 garlic cloves minced
1 jalapeno pepper minced ( seeds removed)
1 red bell pepper chopped
1/2 T cumin
1/2 T oregano
1/2 T chili powder
salt and pepper to taste
1 ( 15 ounce) can black beans
1 cup corn
juice of 1 lime
1/2 cup cilantro chopped
1 cup grated cheddar cheese
Preheat oven to 375 Seed the squash ( trick is to bake for 30 minutes and cool then cut and seed) Bake the spaghetti squash until done
In a large skillet heat oil over med/high ad...
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Posted by Penny Moline on Friday, May 14, 2021,
In :
Entree
BEEF HAMBURGER 20 LBS
EGGS EASY 2 LBS
BREAD CRUMBS 3 LB
MILK 1 QT
PEPPERS RED AND GREEN 1 LB
CARROT...
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Posted by Penny Moline on Friday, May 14, 2021,
In :
Entree
STEW MEAT 20 POUNDS
ROSEMARY 1 t
THYME 1 t
PAPRIKA 1/2 CUP
FLOUR 1 LB
ONIONS MINCED 1 LB
CELERY MINCED 1 CUP
WHITE WINE 1 CUP
BEEF STOCK 2 1/2 GALLON
BAY LEAF 3 EACH
MUSHROOMS SLICED 4 LBS
PICKLES ( OPTIONAL)
SOUR CREAM 1 QT
COMBINE MEAT, SEASONING AND FLOUR
ADD ONION AND CELERY MIX
HEAT OIL IN ROASTING PAN AND SAUTEE MEAT
DEGLAZE WITH WINE AND BEEF STOCK BRING TO A SIMMER ADD BAY LEAVES AND ALLOW TO COOK AT LEAST 1 1/2 HOURS
ADD MUSHROOMS AND DILL PICKLES COOK FOR ADDITONAL TIME
MAY BE THICKENED WITH A ROUX...
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Posted by Penny Moline on Friday, May 14, 2021,
In :
Desserts
BERRY SAUCE
1 CUP FRESH OR FROZEN BLUEBERRIES, RASPBERRIES, BLACKBERRIES OR COMBO
2 T SUGAR
2 T WATER
1 T LEMON JUICE.
COMBINE IN A MEDIUM POT .HEAT OVER MEDIUM HEAR UNTIL SUGAR IS DISSOLVED. BRING TO A BOIL THEN SIMMER FOR ABOUT 8-10 MINUTES OR UNTIL SLIGHTLY THICKENED
PRESS THROUGH A SIEVE TO REMOVE SEEDS, AND ALLOW TO COOL. REFRIGERATE
LEMON MOUSE
1 t GELATON OR 2 SHEET
3 T WATER
1/2 CUP GREEK YOGURT
1/4 CUP HEAVY CREAM
2 T LEMON JUICE FRESHLY SQUEESED
2 T LEMON ZEST. RESERVE SOME FOR GARNISH
1 t VANIL...
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4-6 CHICKEN BREAST
1 PINT CHERRY TOMATOE
1.5 CUPS MARINATED ARTICHOKES
1/2 t DRIED OREGANO
1/4 t DRIED THYME
1.2 t SALT
1/4 t BLACK PEPPER
3 t BALSAMIC VINEGAR
6-8 LEAVE FRESH BASIL TORN
DRIZZLE A COUPLE OF TABLESPOON OF OIL FROM THE MARINATED ARTICHOKES IN A PAN OVER MEDIUM/HIGH HEAT.
SEAR CHICKEN ON EACH SIDE ABOUT 3 MINTUES
TOSS THE MARINATED ARTICHOKES AND TOMATOES IN
LOWER HEART TO MEDIUM. COVER WITH LID AND LET SIMMER FOR ABOUT 10 MINUTES
INCREASE HEAT UNTIL MOST OF THE LIQUID EVAPORATES, FLIP CHIC...
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Posted by Penny Moline on Friday, May 14, 2021,
In :
Pork
4-5 PORK CHOPS BONELESS
1/2 t GARIC POWDER
SALT AND PEPPER TO TASTE
2 LAREGE ONIONS CUT INTO RINGS
2 GARLIC CLOVES
1.5 T BUTTER
1 t OIL
SAND AND PEPPER TO TSTE
1 CUP BEEF BROTH/STOCK
2 T FLOUR
4 SLICES SWISS OR GRUYERE OR GOUDA
FRESH FINELY CHOPPED ROSEMARY
CARAMELISE THE ONIONS IN A MEDIUM SAUTE PAN WITH BUTTER AND GARLIC. COOK UNTIL GOLDEN BROWN AND CARMAELIZED REMOVE FROM SKILLET
SEASON PORK CHOPS WITH SALT AND PEPPER AND GARLIC POWDER
SEAR PORK CHOPS IN OIL REMOVE FROM HEAT
TURN HEAT DOWN AND RETURN ON...
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need supreme sauce 1 quart ( see sauces)
salt and pepper as needed
cooked and chopped bacon 6 ounces
fresh or frozen spinach 10 ounces
mushrooms sliced 4 ounces
pepper jack or swill cheese
preheat oven to 375.
have prepared supreme sauce and pour in to a baking dish
marinate the chicken in 2 T lemon juice and 8 T oil, season with salt and pepper while preparing supreme sauce
grill mark or sear chicken in oil
place the chicken in the supreme sauce, top with cheese, mushroom's bacon and spinach
bake unti...
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1/2 cup olive oil
1/2 cup ranch dressing
3 T Worcestershire sauce
1 T rosemary chopped
salt and pepper to taste
1 t lemon juice
2 t white vinegar
chicken breast 4 each
in a medium bowl stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary , lemon juice, white vinegar salt and pepper let stand for 5 minutes. pound chicken to 1/4 inch thickness. place in a gallons size ziplocked bag with the marinade. refrigerate for at least 8 hours. preheat grill and grill chicken until done...
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MAYONNAISE
RANCH SEASONING
COOKED BACON
CHEDDAR CHEESE
PEPPER JACK CHEESE
CHICKEN BREAST
GARLIC
SALT
PARSELY
PREHEAT OVEN 450
PREP THE BACON MIXTURE. USE A BLENDER OR FOOD PROCESSOR TO GRIND THE COOKED BACON, GARLIC AND SALT.THEN TRANSFER TO A SMALL BOWL
COAT IN A SEPERATE BOWL WITH MAYO, RANCH SEASONING THEN ROLL INTO THE BACON MIXTURE.
TOP WITH CHEESE AND MORE BACON. BAKE FOR 15 - 18 MINUTE.
GARNISH WITH PARSLEY AND SERVE
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Posted by Penny Moline on Friday, May 14, 2021,
In :
Gluten Free
16 LARGE EGGS
2 TSP CREAM OF TARTER
1 CUP CREAM CHEESE
2 t SALT
2 t GARLIC POWDER OPTIONAL
CRACK THE EGGS AND SEPERAT THE WHITES FROM THE YOKES. PUT ALL THE WHITES INTO A BOWL AND WHIP FOR 2 MINUTES
ADD CREAM OF TARTER AND WHIP FOR 1 MINUTE. THE MIXTURE SHOULD START MAKING SOFT PEAKS.
IN ANOTHER BOWL ADD THE YOLKS AND CREAM CHEESE, GARLIC POWDER. MIX ON HIGH UNTIL COMBINED. GENTLY FOLD INTO EGG WHITE MIXTURE.
SPOON OUT ONTO A TRY LINED WITH PARCHMENT PAPER.
PUT IN THE OVEN AT 375 FOR 15-20 MINS ...
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SMALL ONION DICED
GARLIC GLOVE MINCED
CHICKEN BROTH 1 CUP
ORANGE PEEL 1 t ZEST
ORANCE JUICE 1 CUP
HONEY 1 T
CORNSTARCH 1 t
MEDIUM ORANGE SEGMENTED
FRESH PARSLEY
ADD A SMALL AMOUNT OF OIL AND SAUTE ONION AND GARLIC IN SMALL SAUCE PAN UNTIL ONION IS TENDER
STIR TOGEHTER THE CHICKEN STOCK WITH THE CORNSTARCH, ORANGE PEEL, ORANGE JUICE AND HONEY
STIR INTO ONIONS AND GARLIC COOK UNTIL THICKENED AND BUBBLY. REMOVE FROM HEAT SET ASIDE 1/2 OF THE SAUCE
IN A SHALLOW ROASTING PAN PLACE EACH HEN HALFON TOP OF AN...
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Posted by Penny Moline on Friday, May 14, 2021,
In :
Salads
1 CUP BUTTON MUSHROOMS QUARTERED
1 T CANOLA OIL
1/2 CU FRESH STRAWBERRIES
1/2 CUP FRESH BLUEBERRIES
1/4 CUP PISTACHIOS LIGHTLY TOASTED
3 CUPS BABY LETTUCE MIX
1/2 CUP SHREDDED MONTERY JACK CHEESE SHREDDED
DRESSING;
1 T SHALLOTS MINCED
1 t GARLIC MINCED
2 T DIJON MUSTARD
1/2 CUP WHITE BALSAMIC VINEGAR
2 t FRESH OREGANO
2 t FRESH THYME
1 t HONEY
1 CUP OIL
SALT AND PEPPER TO TASTE
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Posted by Penny Moline on Friday, May 14, 2021,
In :
This and That
BREAD CUBES 1 TRAY
BUTTER 1 CUP
OLIVE OIL 2 T
PEPPER 2 t
GARLIC POWDER 2 t
ONION SALT 2 t
CELERY SALT 2 t
PARSLEY FLAKES DRY 2 T
CUT BREAD AND ALLOW TO DRY
MELT BUTTER
ADD SPICES AND HERBS
COAT SHEET PAN WITH MIXTURE
TOSS WELL UNTIL COATED
BAKE AT 325 FOR ABOUT 6 MINUTES OR UNTIL CRUNCHY.
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Appetizer
1 POUND GROUND PORK
1 t GROUND GINGER
1 t GARLIC POWDER
OIL FOR FRYING
2 T ALL PURPOSE FLOUR
2 T WATER
2 CUPS SHREDDED CABBAGE
2 OUNCES SHREDDED CARROTS
8 EGG ROLL WRAPPERS
2 T SESAME SEEDS OPTIONAL
SEASON PORK WITH SPICES. HEAT IN A MEDIUM SKILLET STIRING UNTIL THE PORK IS COOKED THROUGHLY
HEAT OIL
MIX VEGETABLES AND ADD TO THE PORK MIXTURE. WRAP IN EGG ROLL WRAPPERS
MAKE A PASTE WITH WATER AND FLOUR TO SEAL THE WRAPPERS
DEEP FRY. AND ENJOY.
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Sandwiches
NEED APPLE CIDER VINAGRETTE RECIPE IN COLD SAUCES
MARINATE CHICKEN BREAST IN AN APPLE CIDER VINAGRETTE
GRILL MARK CHICKEN AND BAKE TO FINISH TO 165
SLICE GREEN APPLESE AS THIN AS POSSIBLE THEN JULIENNE.
ADD ENOUGHT VINAGRETTE TO SLIGHLY COAT
ON THE BREAD OF YOUR CHOICE ADD MAYO
TOMATO SLICES ( SALT AND PEPPER YOUR TOMATO SLICES)
GREEN LEAF LETTUCE
SWISS CHEESE.
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Vegetables
2 T BUTTER
3 CLOVES GARLIC
16 OUNCES CREMINI MUSHROOMS THINLY SLICED
1/3 CUP HEAVY CREAM
1/2 t DRIED THYME
1/2 t OREGANO
SALT AND PEPPER TO TASTE
2 T GRATED PARMESAN
2 T CHOPPED FRESH PARSLEY
MELT BUTTER IN LARGE SKILLET, ADD GARLIC AND MUSHROOMS AND COOK STIRRING OCCASIONALLY. COOK UNTIL BROWNEED AND TENDER
STIR IN HEAVY CREAM, HERBS AND SALT AND PEPPER TO TASTE. BRING TO A BOIL REDUCE HEAT AND SIMMER ABOUT 5 MINUTES. ADD PARMEASON AND GARNISH WITH PARSLEY
SERVE IMMEDIATELY
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Gluten Free
2 1/2 CUPS SHREDDED ZUCCHINI SQUEESED DRY
2 LARGE EGGS
SALT AND PEPPER
RED PEPPER FLAKES TO TASTE
GARLIC POWDER 1/4 t
DRIED OREGANO 1/4 t
BASIL 1/4 t
1/4 CUP PARMESAN CHEESE
1 CUP MOZZARELLA CHEESE
MAKE SURE AS MUSH MOSTIRE AS POSSIBLE IS REMOVED FROM THE ZUCCHINI.
MIX ALL INGREDIENTS TOGETHER
GREASE PARCHMENT PAPER OR A SLIP MAT WELL ON A SHEET PAN
PUT THE MIXTURE ON THE SHEET PAN AND BAKE UNTIL NICE AND GOLDEN BROWN
USE YOUR FAVORITE PIZZA SAUCE ( THERE IS ONE ON THIS BLOG THAT IS PRETTY DARN GOOD)
TOP W...
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Entree
1 BELL PEPPER DICED
1 RED ONION DICED
6 MED MUSHROOMS DICED
1 T OIL
6 CHERRY TOMATOES
3 1/2 OUNCE FETA CHEESE CUT INTO SLABS
1/2 CUP QUINOA
DRESSING
1 T PINE NUTS
1/4 CUP FRESH BASIL CHOPPED
2 T OLIVE OIL
SALT AND PEPPER TO TASTE
TOSS THE PEPPER ONION AND MUSHROOM IN A DASH OF OIL AND PLACE THEM ON A BAKING SHEET. ROAST UNTIL SLIGHTLY SOFTENED AND THEN ADD THE CHERRY TOMATOS. TOP WITH THE SLABS OF FETA CHEESE AND RETURN TO THE OVEN FOR ABOUT 20 MORE MINUTES. THE FETA SHOULD BE LIGHTLY BROWNED ON THE E...
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Appetizer
8 PIECES BACON COOKED AND CHOPPED
COOKED AND SHREDDED CHICKEN A ROTISSERIE CHICKEN WORKS WELL 1 POUND
2 t GREEN ONION
1/2 CUP RANCH DRESSING
3 FLOUR TORTILLAS LARGE
1 CUP CHEDDAR CHEESE
8 OUNCES CREAM CHEESE
FILL A TORTILLA AND ROLL UP. CUT INTO 2 INCH SLICES
THESE ARE GREAT FOR AN APPITIZER OR A SANDWICH
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Entree
Popcorn shrimp ( you can standard bread small/med shrimp with panko if desired purchase 32 small -med shrimp have seasoned flour, egg wash and panko to dip them in. I find it easier to just purchase popcorn shrim)
coleslaw
1/2 cup mayo
1/2 cup sour cream
2 T lime juice
1 T lime zest
1 1/2 T honey
1 1/2 T fresh parsley chopped
1 1/2 T fresh cilantro chopped
2-3 T jalapenos chopped fine ( or you can used jarred jalapenos )
2 t ground cumin
3/4 t salt
Use about 3/4 of a 1 pound bag shredded coleslaw mix
Pic...
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Entree
garlic butter
2 T butter
2 cloves garlic crushed
1 T parsley chopped
Mushrooms
5-6 large Portobello Mushrooms, stem and gills removed
5-6 mozzarella cheese balls thinly slice or can use shredded
1 cup grape or cherry tomatoes thinly sliced
fresh basil as needed to garnish
Balsamic Glaze
1/4 cup balsamic vinegar
2 t brown sugar optional
preheat oven to grill/broil setting on high
combine all of the garlic butter ingredients together in a small sauce pan and melt until garlic is fragrant
brush the bottoms of...
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Entree
olive oil for sauté
5 cloves garlic
10 chicken breast cut into bite size pieces
1 1/2 pounds carrots med dice
1 1/2 pounds pineapple med dice
1 1/2 pounds sweet potato
1 head cauliflower cut bite size
3 red peppers julienne
3 green peppers julienne
2 yellow onions med dice
2 russet potatoes bite size and steamed
add curry and turmeric to chicken to coat before sautéing.
Sauté chicken and vegetables
add coconut milk as needed to make a thick sauce
add the following seasonings to taste.
curry powder
cinnam...
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12 mangos
2 jalapeno
3/4 cup red onion
1 1/2 t minced garlic
1/3 cup chopped cilantro
5 limes zested and juiced
peel and chop mango
dice jalapeno
add onion, garlic cilantro lime juice, zest
stir gently and refrigerate for 1 hour before using.
can make this with pineapple, peaches, as well
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Entree
ricotta cheese or cottage cheese 5 lbs
eggs 5 each
parmesan cheese 1 cup
garlic powder 1 T
salt and pepper to taste
parsley 2 T
mozzarella cheese 1 pound shredded
can also add chopped spinach
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Salads
5 cups romaine lettuce chopped
1/2 cup cherry tomatoes halved
1/2 cup canned or fresh and cooked corn kernels
1/2 cup black beans, drained and rinsed
2 T chopped cilantro
1 avocado diced
1/4 cup tortilla strips for garnish
Cilantro lime dressing
1 cup loosely packed cilantro leaves stems removed
1/2 cup plain Greek yogurt
1 clove garlic
juice of one lime
1/4 cup salad oil
salt and pepper to taste
2 T apple cider vinegar
Combine all ingredients in a blender to make the salad dressing and blend until smooth ...
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Salads
1/2 cup teriyaki sauce ( the thicker the better)
4 boneless skinless chicken breasts', pounded to even thickness
8 cups chopped greens ( romaine or green leaf)
1/2 cup cherry tomatoes halved
1/4 red onion thinly sliced
2 avocados sliced
1 15 ounce can pineapple rings with juice ( divide the juice between marinade and dressing
cilantro roughly chopped
dressing
1/2 cup teriyaki sauce
1/3 cup rice vinegar or apple cider vinegar
1/3 cup oil
pineapple juice from the can of pineapple rings
Combine chicken, 1/2...
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Fish
2 t CAYENNE PEPPER
2 t LEMON PEPPER
2 t GARLIC POWDER
2 t SALT
2 t PEPPER
1 POUND CATFISH FILLETS
2 T BUTTER
1 CUP ITALIAN SYLE SALAD DRESSING
PREHEAT OVEN TO 350
LIGHLY GREASE A MEDIUM BAKING DISH
MIX CAYENNE PEPPER, LEMON PEPPER, GARLIC POWDER WITH SALT AND PEPPER
BRUSH BOTH SIDES OF THE FISH WITH BUTTER. RUB THE PEPPER MIXTURE ON BOTH SIDES
HEAT A HEAVY SKILLET OVER MED/HIGH HEAT ADD FILLETS AND FRY ABOUT 2 MINUTES ON BOTH SIDES UNTIL SLIGHLY BLACKENED
ARRANGE IN A SINGLE LAYER IN PREPARED BAKING DIS...
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Sandwiches
FOR LARGE SERVICE;
PHILLY STEAKS 12 LBS
ONIONS JULINNE 1 LB
RED PEPPER JULLINE1 LB
GREEN PEPPER JULINNE 1 LB
MUSHROOM SLICED 1 LB
SWISS CHEESE AS NEEDED
SAUTE MEAT AND RESERVE, SAUTE ONIONS, PEPPERS AND MUSHROOMS
COMBINE MEAT WITH VEGETABLES. PORTION IN APPROPRIATE SIZE FOR A HOAGIE BUT
COVER WITH CHEESE AND ALLOW TO MELT.
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Entree
2 TO 2 1/2 POUNDS TOP ROUND STEAK ( OR SIRLOIN) CUT INTO 1 INCH CUBES
2 T OIL
2 LARGE ONIONS CHOPPED
2 GARLIC CLOVES MINCED
1 CAN ENCHILADA SAUCE (15 0Z)
1 CAN DICED TOMATOES
1 CAN GREEN CHILIES
SALT AND PEPPER
2 T FLOUR
1/4 CUP COLD WATER
FLOUR TORTILLAS
DICED TOMATOES, SLICED OLIVES, SHREDDED CHEESE, SOUR CREAM, CHOPPED GREEN ONIONS, SHREDDED LETTUCE AND SALSA AND QUACAMOLE FOR GARNISH
IN A LARGE SKILLET OVER MED HEAT BROWN MEAT IN OIL. ADD ONIONS, GARLIC AND COOK FOR 2 MINUTES. ADD ENCHILADA SAUCE, ...
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Entree
1 CUP COOKED QUINOA
1 CAN 15 OUNCE CHICKPEAS, RINSED AND DRAINED
2 T BUTTER
1/2 CUP CARROTS DICED
1/2 CUP YELLOW ONION DICED
1/2 CUP GREEN PEPPER DICED
1 CUP MUSHROOMS DICED
1 CLOVE GARLIC DICED
1 1/2 CUP ITALIAN SESAONED DRY BREAD CRUMBS
2 T WORCESTERSHIRE SAUCE
SALT AND PEPPER TO TASTE
1 SHEET PHYLLO DOUGH OR PUFF PASTRY
PREHEAT OVEN TO 375
PUREE CHICKPEAS IN A FOOD PROCESSER AND MIX WITH COOKED QUINOA
MELT BUTTER IN A LARGE SKILLET AND ADD CARROTS, ONIONS AND PEPPERS COOK UNTIL SOFTEND
ADD MUSHROOMS AN...
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4 CHICKEN BREAST
1 CUP FLOUR
1/2 t GARLIC SALT
1/2 t KOSHER SALT
1/2 t GROUND PEPPER
2 EGGS BEATEN
1/2 CUP MILK
1 CUP BREAD CRUMBS
1 1/2 t ITALIAN SEASONING
1 CUP PARMESAN CHEESE GRATED
1 T OLIVE OIL
1 T BUTTER
4 SLICES OF COUNTRY HAM SHREDDED AND DEEP FRIED
4 SLICES SWISS CHEESE
PREHEAT OVEN TO 350
POUND CHICKEN BREAST FLAT
COMBINE FLOUR, GARLIC POWDER, SALT AND PEPPER IN A SHALLOW PAN
MIX EGGS AND MILK IN A SHALLOW PAN
COMBINE BREAD CRUMBS AND ITALIAN SEASONING WITH PARMESAN CHEESE IN A SHALLOW PAN
DREDGE THE...
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Posted by Penny Moline on Thursday, April 29, 2021,
In :
Entree
1 T OLIVE OIL
1-1/2 T MINCED GARLIC
1 t THYME
1/2 t OREGANO
1 CAN STEWED TOMATOES (14.5 OZ)
I CAN DICED ITALAIN FLAVORED TOMATOES (14.5 OZ)
SALT AND PEPPER TO TASTE
2 POUNDS FROZEN RAVIOLI
1/4 CUP PARMEASON CHEESE
2 CUPS MOZZARELLA
PREHEAT OVEN TO 425
HEAT OLIVE OIL IN A LARGE SAUCE PAN. ADD MINCED GARLIC AND SAUTEE, ADD SALT AND PEPPER
ADD SPICES AND TOMATOES. BREAK UP TOMATO CHUNKS WITH A SPOON AS MUCH AS POSSIBLE. OR USE A STICK BLENDER TO BLEND IF YOU LIKE IT SMOOTH
COOK THE RAVIOLI IN BOILING WATER...
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Entree
CHICKEN SAUCE
2 T OLIVE OIL
2 CLOVES GARLC
1 T HONE
1/4 t GROUND CUMIN
2 CHIPOTLE CHILIES IN ADOBO SAUCE
1/4 t SALT
MIX ALL INGREDIENTS TOGETHER AND MARINATE CHICKEN
2 CHICKEN BREASTS
RICE
1 1/2 CUPS LONG GRAIN RICE
2 1/2 CUPS WATER
2 T LIME JUICE
1/2 T VEGETABLE OIL
SALT AND PEPPER TO TASTE
1/4 CUP FRESH CILANTO CHOPPED
ADD RICE, AND WATER TO A SAUCE PAN AND BRING TO A BOIL. COVER AND SIMMER UNTIL RICE IS TENDER. ADD SALT AND PEPPER TO TASTE ADD LIME JUICE AND OIL TOGETHER AND MIX WELL. ADD FRESH CILAN...
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Salads
8 CUPS FINELY DICED CABBAGE
1/4 CUP DICED OR GRATED CARROTS
2 T MINCED ONION
1/3 CUP SUGAR
1/2 t SALT
1/8 t PEPPER
14 CUP MILK
1/2 CUP MAYO
1/4 CUP BUTTERMILK
1 1/2 T WHITE VINEGAR
2 1/2 T LEMON JUICE
CABBAGE SHREDDED FINELY
MIX SAUCE TOGETHER AND POUR OVER CABBAGE AND CARROTS AND ONIONS
REFRIGERATE
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Salmon
24 OUNCES SKINLESS SALMON FILETS
SALT AND PEPPER TO TASTE
1/4 CUP FLOUR
2 T BUTTER
1 T VEGETABLE OIL
2 CLOVES GARLIC MINCED
1/3 CUP DRY WHITE WINE EXTRA STOCK
1 CUP CHICKEN STOCK
1 t CORNSTARCH
3 T FRESH LEMON JUICE
2-4 T CHOPPED FRESH PARSLEY TO SERVE
LEMON SLICES FOR GARNISH
SEASON SALMON WITH SALT AND PEPPER. DREDGE IN FLOUR TO EVENLY COAT.
MELT 1 T BUTTER IN SKILLET. ADD OIL
SEAR SALMON FOR 4 MINUTES ON EACH SIDE. SET ASIDE (KEEPING SALMON WARM)
MELT REMAINING BUTTER IN PAN. SAUTE GARLIC ADD WINE SCR...
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Beef
8 ounces rib eye cooked
salt and pepper to taste
1 T canola oil
1 T Worcestershire sauce
2 T butter
1 green bell pepper sliced
1 yellow onion sliced
4 oz. mushrooms sliced
1 loaf French bread cut in half length wise
8 ounces provolone cheese sliced
preheat oven to 400 degrees
add salt and pepper to the steak
heat canola oil in a cast iron skillet
add steak and cook for 2 minutes or unitl meat has a good sear
remove from pan add butter
add bell peppers
add onion and mushrooms to ban
Spread mayo over both slic...
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Sandwiches
1 STICK BUTTER
1 LARGE ONION SLICED IN JUILEENE
1 1/2 POUND GROUND BEEF
SALT AND PEPPER TO TASTE
WORCHESTERS HIRE SAUCE TO TASTE
8 SLICES RYE BREAD
8 SLICES SWISS CHEESE
caramelize the onions in better. cook the hamburger pattys until done. I like to add a mayo with mustard sauce on the patty melt then put the cheese down. spread the rye bread with butter and grill like a grilled cheese.
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Entree
JUICE OF 1/2 LEMON
1 MEDIUM AVOCADO SLICED INTO 1/4 INCH THICK PIECES
4 SHEETS NORI
1/2 BATCH SUSHI RICE ( RECIPE FOLLOWS
1 SMALL CUCUMBER PEELED SEEDED AND CUT INTO MATCH STICKS
4 CRAB STICK
PICKLED GINGER FOR SERVING
WASBI FOR SERVING
SUSHI RICE
2 CUPS SUSHI OR SHORT GRAIN RICE
2 CUPS WATER, PLUS WATER FOR RINSING RICE
2 T RICE VINGEAR
2 t SUGAR
1 T KOSHER SALT
PLACE THE RICE INOT A MIXING BOWL AND COVER WITH COOL WATER. SWIRL THE RICE IN THE WATER AND POUR OFF REPEAT 2 TO 3 TIMES.
COMBINE THE RICE VINGA...
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Pork
1 PORK TENDERLOIN
1 CUP COCONUT MILK
2 T BROWN SUGAR
2 T SOY SAUCE
2 T LIME JUICE
1/2 t RED PEPPER FLAKES
1/2 t GROUND CORIANDER
1/2 t GROUND CUMIN
3 t LEMON GRASS
1 T GRATED GINGER
1 SHALLOT MINCED
1/4 CUP CREAMY PEANUT BUTTER
COMBINE ALL INGREDIENTS AND POUR OVER PORK TENDERLOIN. RESERVE SOME OF THE MARINADE LET MARINATE 3-24 HOURS
GRILL TENDERLOIN UNITL COOKED
THAI CUCUMBER SALAD
1 POUND CUCUMBERS ENGLISH PEELED AND HALVED CUT INTO 1/4 INCH SLICES
SALT AND PEPPER TO TASTE
2 T LIME JUICE
2 T SUGAR
2 SMALL S...
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Salads
DRESSING;
1 CLOVE GARLIC
1/3 CUP CREAMY PEANUT BUTTER
3 T HONEY
2 T SOY SAUCE
2 T LIME JUICE
2 T RICE VINEGAR
2 T SUNFLOWER OIL OR CANOLA
1 t SEMASE OIL
1/4 t SRIRACHI
WARM WATER AS NEEEED
PROCESS IN A FOOD PROCCER OR BLENDER. ADJUST SESAONINGS.
SALAD
NAPA CABBAGE OR ROMAINE OR COMBO
3-4 CUPS SHREDDED CHICKEN COOKED
1 1/2 CUP JULIENNED RED BELL PEPPER
1 1/2 CUP JULIENNED CARROTS
CILANTRO LEAVES FOR GARNISH
POUR DRESSING OVER SALAD AND ENJOY
NOTE; WE HAVE MADE THIS WITH CRISPY FRIED CHICKEN BREAST AS WELL.
...
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Breakfast
10 CUPS WHITE BREAD CUT INTO SQUARES
8 OUNCES CREAM CHEESE SOFTENED
8 LARGE EGGS
1 1/2 CUPS MILK
2/3 CUPS HALF AND HALF
1 CUP MAPLE SYRUP
1/2 t VANILLA
POWDERED SUGAR FOR GARNISH
SPRAY A 13X9 INCH BAKING DISH
IN LARGE BOWL BEAT THE CREAM CHEESE UNTIL SMOOTH. ADD IN EGGS, BEATING ONE AT A TIME
ADD MILK, HALF AND HALF, SYRUP, VANILLA. POUR OVER BREAD
PRESSING DOWN TO MAKE SURE THE BREAD IS COVERED.
COVER AND REFRIGERATE OVERNIGHT.
NEXT MORNING ALLOW CASSEROLE TO COME TO ROOM TEMP. PREHEAT OVEN TO 350 A...
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Salads
CILANTRO LIME MARINADE
1 CUP CILANTRO LEAVES
4 GARLIC CLOVES PEELED
3 T LIME JUICE
2 T OLIVE OIL
1 tsp EACH CHILI POWDER, GROUND CUMIN, ONION POWDER
1/2 tsp EACH PAPRIKA, SALT, PEPPER, SIGER
1/4 t CAYENNE PEPPER
WHISK ALL TOGETHER OR USE A FOOD PROCESSOR OR BLENDER
RESERVE 2 T FOR BASTING
ADD CHICKEN TO REMAINING MARINADE REFIGERATE 2-10 HOURS
GRILL CHICKEN
SALAD
1 LARGE HEAD ROMAINE LETTUCE CHOPPED
1 CUP CHERRY TOMATOES HALVED
1 CUP BLACK BEANS
CORN FORM TWO EARS OF SWEET CORN
1/2 CUP SHREDDED CHEDDAR CH...
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Salads
4 CHICKEN BREAST OR 6 CHICKEN TENDERS
6 T SHREDDED SWEETENED COCONUT
1/4 CUP PANKO
2 T CRUSHED CORNFLAKES
1/3 CUP EGG WHITES BEATEN
SALT AND PEPPER TO TASTE
PAN SPRY
6 CUPS BABY MIXED GREENS
3/4 CUP SHREDDED CARROTS
1 LARGE TOMATO SLICED
1 SMALL CUCUMBER SLICED
VINEGARETTE
1 T OIL
1 T HONEY
1 T WHITE VINEGAR OR BALSAMIC
WHISK ALL INGREDIENTS FOR VINEGARETTE TOGEHER AND SET ASIDE
PREHEAT OVEN TO 375
COMBINE COCONUT FLAKES, PANKO, CORNFLAKES AND SALT AND PEPPER IN A BOWL
LIGHTLY SEASON THE CHICKEN
DIP CHICKEN INT...
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Sandwiches
3 CUPS COOKED CHICKEN SHREDDED
1/2 CUP DRIED SWEETENED CRANBERRIES (CRAISENS)
1/2 CUP PECANS
3/4 CUP CHOPPED CELERY
1/2 CUP MAYO
SALT AND PEPPER
1 t CHOPPED PARSLEY
4 LARGE TORTILLA FOR WRAP
COMBINE CHICKEN, CRANBERRIES, PECANS AND CELERY
STIR TO COMBINE
ADD MAYO AND SEASONINGS
WRAP IN TORTILLA AND ENJOY
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12 OUNCES FRESH CRANBERRIES
1/4 CUP BROWN SUGAR
1 CANNED CHIPOTLE CHILI CHOPPED
1 LIME, ZESTED AND JUICED
1 CLOVE GARLIC MINCED
1 JALAPENO CHOPPED FINE AND SEEDED
1 POMEGRANATE
SALT AND PEPPER TO TASTE
PLACE THE CRANBERRIES, BROWN SUGAR, CHIPOTLE CHILE, LIME, ZEST AND JUICE, GARLIC AND JALAPENO ON A SHEET PAN
SEASON WITH SALT AND PEPPER
ROAST IN A 450 DEGREE OVEN AND ROAST UNTIL THE CRANBERRIES ARE BURSTING ABOUT 15 MINUTES
REMOVE FROM OVEN AND COOL
ADD POMEGRANATES AND CHECK SEASONING
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Entree
2 T OLIVE OIL
1/2 SMALL SWEET ONION CHOPPED
1 CLOVE GARLIC MINCED
1 LARGE SWEET POTATO PEELED AND CHOPPED
SALT AND PEPPER
1 1/2 CUPS COOKE QUINOA
1 CAN DICED TOMATOES
2 t CHILI POWDER
2 CANNED CHIPOTLE CHILIES MINCED
1 T CHIPOTLE IN ADOBO FROM THE CHIPOTLE CHILI CAN
1 t PAPRIKA
1 t CUMIN
1 t BROWN SUGAR
1 t CAYENNE OR TO YOUR TASTE
1 CUP COOKED BLACK BEANS
1 LIME JUICED
1 SMALL BUNCH CILANTRO CHOPPED
6-8 TORTILLAS WARMED
1 AVOCADO SLICED
1 CUP SHREDDED CHEESE
COTIJA CHEESE CRUMBLED FOR TOPPING
HEAT OIL IN A FRY...
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BUTTER 2 OZ
ONION 2 CUPS
CELERY 1 CUP
CARROTS 1 CUP
MUSHROOMS 1 CUP
RICE 2 QTS
STOCK 1 GAL 1 PINT
SALT 1 T
PEPPER 1 t
BAY LEAVES 3 EACH
SAGE 1 1/2 t
BUTTER 1 OZ
SAUTE VEGETABLES IN BUTTER RESERVE MUSHROOMS
ADD RICE AND SAUTEE
ADD STOCK, SPICES AND HERBS
BRING TO A BOIL, COVER TIGHTLY AND BAKE 350 CONVECTION OVEN 30 MINUTES
REMOVE FROM OVEN AND FLUFF FOR SERVICE
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BUTTER 2 OUNCES
ONION 1 LB 4 OZ
CELERY 2 LB 3 OZ
PEPPERS 12 OZ
PINEAPPLE 1 LB 1 OZ
RICE 2 QT
STOCK 1 GALLON
SALT 2 T
PEPPER 2 t
BAY LEAVES 6 EACH
HERBS 1 T
PINEAPPLE JUICE 2 CUPS
BUTTER SOLID TO TASTE
GREEN ONIONS
PARSLEY CHOPPED
PREPARE VEGETABLES
SAUTE VEGETABLES IN BUTTER RESERVING PINEAPPLE
ADD RICE COAT WITH BUTTER AND SAUTE
ADD STOCK, SPICES AND HERBS
ADD PINEAPPLE JUICE
BRING TO A BOIL. COVER TIGHTLY AND BAKE FOR 30 MINUTES AT 350 CONVENTION OVEN
ADD BUTTER AND STIR IN GREEN OINIONS AND PARSELY
FLUFF FOR ...
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Breakfast
8 EGGS LARGE
8 T COTTAGE CHEESE
4 OZ CHEDDAR CHEESE
6 STRIPS OF COOKED BACON
SALT AND PEPPER TO TASTE
2 t TABASCO SAUCE
BLEND INGREDIENTS IN A BLENDER
SPRAY NON STICK MUFFIN TIN
DIVIDE INTO THE MUFFIN TIN EVENLY
BAKE 350 UNTIL DONE
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Entree
2 1/4 t DRY YEAST
2 T GRNULATED SUGAR
1 t SALT
1 1/2 CUP WARM WATER
4 CUPS FLOUR
1/4 C BAKING SODA
2 CUPS WARM WATER
KOSHER SALT AS NEEDED
1 CU CHEDDAR CHEESE SAUCE
1 1/2 CUP SHREDDED CHEDDAR CHEESE
PEPPERONIS AS NEEDED
1/8 CUP SHREDDED PARMESAN CHEESE
OREGANO TO TASTE ( DRIED)
1 T BUTTER, MELTED
DISSOLVE THE YEAST, SUGAR AND SALT IN THE 1 1/2 CUP WARM WATER
STIR IN THE FLOUR AND KNEAD UNTIL SMOOTH
PLACE DOUGH IN A WELL OILED BOWL AND LET RISE 1 HOUR
PREHEAT OVEN TO 425
DISSOLVE BAKING SODA IN 2 CUPS OF WARM W...
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Entree
3 POUNDS PORK SHOULDER OR BUTT
16 OUNCE COKE DIVIDED
1/2 CUP WATER
1 t GARLIC SALT
1/8 t PEPPER
1 CAN DICED GREEN CHILIES 4 OUNCES
1 CAN RED ENCHILIDA SAUCE 10 OUNCE
3/4 CUP BROWN SUGAR
SPRAY INSIDE OF A LARGE CROCK POT OR DUTCH OVEN. PLACE ROAST INSIDE. POUR 8 OUNCES OF THE COKE OVER THE PORK ALONG WITH THE WATER
ADD GARLIC SALT SALT AND PEPPER AND COVER WITH LID. COOK ON HIGH (CROCKPOT) FOR 6 HOURS.
rEMOVE THE PORK FROM THE CROCK POT AND SHRED THE PORK.
IN A BLENDER OR FOOD PROCESSOR BLEND THE REM...
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GARLIC POWDER 2 t
CHILI POWDER 2 t
SALT 1 t
GROUND CUMIN 1 t
PAPRIKA 1 t
GROUND RED PEPPER 1 t
CHICKEN BREAST OR THIGHS
COOKING SPRAY
HONEY 6 T
CIDER VINGEAR 2 t
MIX INGREDIENTS TOGETHER AND BRUSH OVER CHICKEN. REFRIGERATE FOR 2 HOURS OR OVERNIGHT AND GRILL UNTIL COOKED
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Entree
SAUCE
1 GARLIC CLOVE MINCED
1 CUP CHOPPED FRESH DILL
1 1/4 CUP GREEK YOGURT
1 T OLIVE OIL
JUICE OF /2 LEMON
PINCH CAYENNE PEPPER
SALT TO TASTE
CHICKEN
5 GARLIC CLOVES MINCED
1/2 t PAPRIKA
1/2 t ALL SPICE
1/2 t GROUND NUTMEG
1/4 t GREEN CARDAMON
SALT AND PEPPER TO TASTE
5 T OLIVE OIL DIVIDED
8 BONELESS CHICKEN BREAST OR THIGHS
1 MEDIUM RED ONION, SLICED
JUICE OF 1 TO 2 LEMONS
MAKE THE YOGURT SAUCE BY ADDING INGREDIENTS TOGETHER AND MIXING UNTIL SMOOTH COVER AND REFRIGERATE
FOR THE CHICKEN
MIX TOGETHER 3 T OLIVE OI...
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1 CUP CHOPPED FRESH BASIL\
1/2 CUP CHOPPED FLAT LEAF PARSLEY
1/4 CUP CHOPPED DILL
2 T CHOPPED FRESH OREGANO
3 GARLIC CLOVES MINCED
1 t LEMON ZEST
1/2 CUP LEMON JUICE
1 t KOSHER SALT
1/2 t RED PEPPER FLAKES
1/2 t BLACK PEPPER
3/$ CUP OLIVE OIL
MIX TOGETHER POUR OVER MEAT, BEEF, PORK, CHICKEN, FISH, SEAFOOD DO NOT MARINATE FOR LONGER THAN 30 MINUTES. THE LEMON JUICE WILL COOK THE MEAT.
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Posted by Penny Moline on Wednesday, April 28, 2021,
In :
Entree
3/4 CUP CHOPPED GREEN OLIVES
1/3 CUP OLIVE OIL
2 T FRESH LIME JUICE
1 T MINCED GARLIC
2 t HONEY
1/2 t LIME ZEST
1/2 t RED PEPPER FLAKES
1/2 t DRIED OREGANO
SALT AND PEPPER TO TASTE
4-5 POUNDS CHICKEN, BONE IN SKIN ON
1/4 CUP DRY WHITE WINE
2 t CORNSTARCH OR POTATO STARCH
MIX TOGETHER CHOPPED OLIVES, OLIVE OIL, LIME JUICE, GARLIC, HONEY, LIME ZEST, RED PEPPER FLAKES, AND OREGANO. SEASON THE MARINADE WITH SALT AND PEPPER TO TASTE
SPRINKLE THE CHICKEN WITH SALT AND PEPPER
BRUSH THE CHICKEN WITH THE MARINADE ...
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1 CUP BASMATI RICE
SALT AND PEPPER TO TASTE
1 1/2 CUP WATER
1/2 CUP CILANTRO CHOPPED
1 LARGE LIME, JUICED
1 JALAPENO SEEDED AND FINELY DICED
ADD RICE AND SALT TO MEDIUM SAUCE PAN. ADD WATER AND BRING TO A BOIL. REDUCE HEAT AND SIMMER UNTIL RICE IS COOKED
ADD CILNATRO, LIME JUICE AND JALAPENO. ADJUST SEASONING
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Posted by Penny Moline on Tuesday, April 27, 2021,
In :
Entree
2 1/2 CUPS ZUCCHINI GRATED AND SQUEESED DRY WITH PAPER TOWELS
2 LARGE EGGS
1/4 CUP PARMESAN CHEESE
1 CUP MOZZARELLA CHEESE
SALT AND PEPPER
CRUSHED RED PEPPER FLAKES TO TASTE
PREHEAT OVEN TO 400
MIX ALL INGREDIENTS TOGETHER
FORM INTO A ROUND CRUST AND BAKE UNTIL GOLDEN BROWN AND HOLDING TOGETHER
CAN BE FROZEN AFTER COOKED TO USE LATER
ADD YOUR FAVORITE PIZZA INGREDIENTS ON TOP OF THE ZUCCHINI CRUST AND BAKE UNTIL CHEESE IS BUBBLY
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3 lbs yukon gold or red potatoes or a mix of both and quartered
4 T olive oil
1/2 T dried oregano
1 t kosher salt
1 t dried minced onion
3/4 t dried thyme leaves
1/2 t black pepper
1/2 t garlic powder
12 t dried marjoram
1/2 t dried basil
preheat oven to 400 degrees
Add potatoes to a large mixing bowl. Add all seasoning and oil and mix with your hands. Spread on a large sheet pan and cook for 25 minutes. Then flip over the potatoes and cook another 15 minutes or until tender and golden brown.
...
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Posted by Penny Moline on Tuesday, April 27, 2021,
In :
Sandwiches
3/4 cup Greek yogurt
2 T fresh lemon juice
1 clove fresh garlic minced
1 medium cucumber peeled, deseeded and chopped
24 ounces cooked chicken diced
4 roma tomatoes diced
3 ounces feta cheese crumbled
1/4 cup Kalamata olives chopped
2 T fresh parsley chopped
salt and pepper to taste
pitas for serving
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Posted by Penny Moline on Tuesday, April 27, 2021,
In :
Vegetables
3 large heads of cauliflower stemmed and cut vertically into 1 inch steaks
3 T extra virgin olive oil
kosher salt
ground pepper
1 1/2 cup marinara sauce
1/4 cup grated parmesan divided
1 cup shredded mozzarella cheese
1/4 cup basil leaves torn if large
crushed red pepper flakes
Preheat oven to 425
Arrange cauliflower in a singer layer on a sheet pan and brush both sides with olive oil
Season with salt and pepper
Roast flipping once, until cauliflower is tender and golden.
Top each cauliflower with marinar...
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Posted by Penny Moline on Tuesday, April 27, 2021,
In :
Sandwiches
Sandwich ingredients;
2 T Butter sofened
8 slices of marbled rye bread
8 slices of swiss cheese
3/4 pound of corned beef, thinly sliced
1/2 lb sauerkraut
1/4 cup thousand island dressing
Butter one side of the bread and place into a buttered hot skillet. Cook like a grilled cheese.
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Posted by Penny Moline on Tuesday, April 27, 2021,
In :
Entree
4 chicken breast If they are thick pound them out.
salt and pepper to taste
1/4 cup flour
2 T butter
2 T olive oil
1 cup chicken stock
2 whole lemons
3/4 cup heavy cream
1/4 cup capers
Chopped fresh parsley
Angel hair pasta
Heat 2 T of butter in a skillet over med high heat.
Salt and pepper chicken breast and dredge in flour
Cook until done 165 degrees and remove from skillet
Add chicken stock, juice from 2 lemons, heavy cream and capers. Bring to a boil and return to medium/low heat. Taste the sauce ...
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Posted by Penny Moline on Tuesday, April 27, 2021,
In :
Cakes
1 cup semi sweet chocolate chips
1/2 cup ( 8 Tablespoons) butter
3/4 cup granulated sugar
1/4 t salt
1 to 2 t espresso powder, optional
1 t vanilla
3 large eggs
1/2 cup cocoa powder
Glaze
1 cup semi sweet chocolate chips
1/2 cup heavy cream
Preheat oven to 375
melt the chocolate and butter a microwave works great or over low heat on top of the stove. Transfer to a mixing bowl
stir in the sugar, salt, espresso powder, and vanilla.
Add eggs beating briefly until smooth. Add Cocoa powder and mix until smoo...
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Posted by Penny Moline on Tuesday, April 27, 2021,
In :
Cakes
batter;
1 1/2 pounds butter
6 cups sugar
12 eggs
2 T vanilla
6 cups sour cream
9 cups flour (AP)
2 T baking powder
crumb topping
3 cups sugar
1 t salt
2 cups butter
6 cups flour
4 T cinnamon
Make batter: Cream together butter, sugar, eggs and vanilla. Add sour cream, flour and baking soda.
Crumb topping: Mix together ingredients until crumbly. Do not over mix. Place 1/2 the batter in a greased pan. Top with half of the crumb topping. Top with remaining batter, with a skewer make swirls in the batte...
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1 cup water
1 cup chicken broth
2 T lemon juice
2 tsp butter
1 cup long grain rice
1/4 t dried basil
1/8 to 14 t grated lemon zest
1/4 lemon pepper
In a medium sauce pan bring water chicken broth lemon juice and butter to a boil stir in basil and lemon zest. reduce heat. cover and cook until rice is done.
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1 part cornstarch
1 part franks red hot
mix until it isn't lumpy. I use more like 2 parts franks to one part cornstarch
cauliflower drizzle with butter and salt / pepper
don't put too much in fryer at a time. Fry for 1 minute 30 seconds
Recipe from Henry.
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14 cup brown sugar
2 t salt (kosher)
2 t black pepper
2 t smoked paprika
1 t garlic powder
1 t onion powder
1 t ground mustard
1/2 t cinnamon
1/2 t celery salt
1/4 t cayenne pepper
Mix together. Will store in an air tight container for one month.
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1 # 10 can great Northern beans
2 # bacon cut and chopped
1 large onion chopped
1 jalapeno chopped
3/4 cup tomato paste
1 cup dark brown sugar
3/4 cup molasses
chicken stock 10 cups
1/4 tsp cayenne pepper
salt and pepper to taste
cook bacon and onion, add jalapeno and cook until onions are soft.
add beans
add stock
add salt and pepper and place covered in a 250 degree oven for 6 to 8 hours
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Posted by Penny Moline on Thursday, October 3, 2019,
In :
Desserts
Batter:
1/2 cup melted butter
1 cup flour
1 cup sugar
2 T baking powder
1/4 t salt
2/3 cup room temperature milk
1 room temperature egg
Filling
1 28 ounce can sliced peaches drained
1 cup sugar
1 t cinnamon
1/4 t nutmeg
melt butter in a 9 x 13 pan
sift together dry ingredients
stir in milk and egg
pour evenly over melted butter
combine peaches, sugar and spies and spread over batter. DO NOT STIR IN TO THE BATTER
bake 35-45 minutes at 350
Serve warm with ice cream
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Posted by Penny Moline on Thursday, October 3, 2019,
In :
Desserts
butter 1 lb
salt 1/8 tsp
powdered sugar 5.5 ounces
Flour 1 lb
Mix well and form into a 1/2 sheet pan. Bake 15 minutes and cool.
Sugar 2 lb
Flour 4 ounces
Eggs 1 lb
lemon juice 6 ounces
Combine and pour into cooled crust. Bake for 20 minutes. Cool and decorate with powdered sugar
Powdered sugar to decorate
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Posted by Penny Moline on Thursday, October 3, 2019,
In :
Yeast Bread
4 cups all purpose flour or 1/2 all purpose and 1/2 whole wheat flour
1 1/2 t baking powder
1 t baking soda
1 T sugar
1/4 c warm water
3/4 t active dry yeast
3/4 cup warm milk
1 cup Greek yogurt or sour cream
melted butter for brushing or use olive oil
Dissolve sugar in warm water. Add dry yeast let sit for 10 minutes
Add flour, baking soda and baking powder
Add milk and yogurt. Pour wet ingredients right in the middle of the dry ingredients and mix cover and let rise
When ready to cook make into equal...
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Posted by Penny Moline on Thursday, October 3, 2019,
In :
Cakes
Large recipe
cream cheese 5 pounds
sugar 2 cups
eggs 8 ea
yolks 6 ea
Cream and combine
pumpkin 2 pounds
Add and cream
Flour 1/4 cup plus 2 Tbsp
Cinnamon 1 T plus 1 t
clove 2 tsp
ginger 2 t
vanilla 2 T
Heavy Cream 1 pint
Add and cream.
Crumb crusted filled pans, bake at 400 for 15 minutes reduce heat to 275 and bake for 45 more minutes
Small recipe
cream cheese 2 lbs 8 ounce
sugar 1 cup
eggs 4 ea
yolk 3 each
pumpkin 1 lb
flour 3 T
Cinnamon 2 t
clove 1 t
ginger 1 t
vanilla 1 T
heavy cream 1 cup
cream cream cheese, sugar,...
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Posted by Penny Moline on Thursday, October 3, 2019,
In :
Cakes
3 cup flour
1 tsp baking powder
1/4 t salt
2 1/2 cup sugar
1 cup butter
juice and zest of 4 lemons
5 eggs
1 cup milk
2 tsp yellow food coloring optional
Sift dry ingredients together
Cream sugar and butter
add eggs in one at a time mixing until just combined. Add lemon juice and zest, and mix Add milk and mix until just combined Bake at 350 20-30 minutes or until a toothpick comes out clean
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Posted by Penny Moline on Thursday, October 3, 2019,
In :
Cakes
butter 1/2 cup
brown sugar 1 cup
Pineapple slices 6 to 8 each
Marachino cherries 6 to 8
Egg yolks 3 ea
sugar 1 cup
pineapple juice 5 Tablespoons
Flour 1 cup
Baking powder 1 tsp
Egg whites 3 each
Melt butter in a round deep baking pan, add brown sugar, spreading evenly over bottom of pan
place slices of pineapple in center then arrange around the edges, place a cherry in holes
Beat egg yolks, add sugar and pineapple juice
sift flour and baking powder together and add to the egg mixture
Beat egg white until ...
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Posted by Penny Moline on Wednesday, October 2, 2019,
In :
Cookies
2 1/4 cups flour
2 t baking powder
1 8 ounce package of cream cheese softened
2/3 cup butter softened
1 1/2 cups granulated sugar
2 T freshly grated lemon zest
1 1/2 T fresh squeezed lemon juice
1/8 t lemon oil or lemon extract
1 t vanilla extract
1/8 t yellow gel food coloring or a couple of drops of liquid
3/4 t salt
1 large egg plus 1 large egg yolk
1 cup powdered sugar, sifted for rolling and dusting cookies
mix together flour baking powder until well blended
Cream together cream cheese, butter, beat...
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Posted by Penny Moline on Wednesday, October 2, 2019,
In :
Yeast Bread
water 1 qt
yeast 1 1/2 ounce
salt 1 ounce
sugar 1 ounce
olive oil 1 1/4 ounce
flour 3 pounds 8 ounces
Pizza ball size for personal pizza is 5 ounce
Straight dough method
mix 8-10 minutes
ferment 9-
make up
Roll into 5 ounces each
coat in olive oil
Freeze 10 minutes
refrigerate over night
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Posted by Penny Moline on Wednesday, October 2, 2019,
In :
Yeast Bread
Water 1 pint
Yeast, .75 ounce
salt .5 ounce
sugar .5 ounce
olive oil 1 T
Four 1 pound 12 ounces
Straight dough method
mix 8 to 10 minute
ferment 90 minutes
make up
bake at 423. Steam first 10 minutes
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Posted by Penny Moline on Wednesday, October 2, 2019,
In :
yeast dough
for a 4 braid small
4 = 4 over 2, 1 over 3, 2 over 3
4/2 1/3 2/3 repeat
5= medium size
1 over 3, 2 over 3, 5 over 2 repeat
6 or Large braid
2 over 6 1 over 3 5 over 1 6 over 4
on the large your first one is over 6. You only do that one time.
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Posted by Penny Moline on Wednesday, October 2, 2019,
In :
Cookies
3 cups packed brown sugar
2 1/4 cup vegetable oil
3/4 cup molasses
3 eggs
6 cups all purpose flour
6 t baking soda
3/4 t salt
1 1/2 t ground cloves
3 t ground cinnamon
3 t ground ginger
1 cup sugar for decoration
preheat oven to 350
mix together brown sugar, oil, molasses and egg
Combine and sift flour, baking soda, salt, cloves, cinnamon and ginger
Stir into the molasses mixture
Roll dough into 1 1/4 inch balls
roll each into sugar before placing 2 inches apart on a ungreased cookie sheet
bake for 8 to 12 mi...
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Posted by Penny Moline on Wednesday, October 2, 2019,
In :
Cookies
3/4 cup molasses
1/3 cup packed brown sugar
1/3 cup water
1/8 cup butter, soften
3 1/4 cups all purpose flour
1 t baking soda
1/2 t ground all spice
1 t ground ginger
1/2 t ground cloves
1/2 t ground cinnamon
Mix together molasses, brown sugar, water and butter until smooth
Sift together flour, baking soda, all spice, ginger, cloves, and cinnamon. Add to the wet mixture until all the dry is absorbed.
Cover and chill for at least 3 hours or over night
preheat oven to 350 Roll out the dough on a lightly f...
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Posted by Penny Moline on Wednesday, October 2, 2019,
In :
Desserts
Brown sugar 1 # 7 ounces
Butter 5 1/2 ounces
Shortening 8 ounces
Eggs 9 ounces
cake flour 7 ounces
Bread flour 7 ounces
baking powder 3/4 tsp
salt 1/4 t
nuts optional 8 ounces
Makes 3 dozen
place brown sugar, butter and shortening in a sauce pot and melt over low heat
mix on slow speed and gradually add eggs
sift flours, baking powder and salt together
add egg mixture and mix until mostly smooth
add nuts if desired
bake at 350 for 30 to 35 minutes or until done
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Posted by Penny Moline on Wednesday, October 2, 2019,
In :
Yeast Bread
water 2 quarts
yeast 3 ounces
salt 2 ounces
sugar 2 ounces
olive oil 2 1/2 ounces
Flour 7 pounds
Topping you can use anything, here are some ideas
pepper 1 T
Coarse salt 1 T
Garlic minced 3 T
Rosemary, Fresh
Basil 3 T
Sundried tomatoes, 1 cup
Straight dough method
mix 7 - 10 minutes on large mixer with dough hook
ferment 90 minutes
Push down, roll out and brush with olive oil and top with your choice of seasonings
Using your three middle finger, make indentations in the dough.
Drizzle with olive oil when it c...
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Posted by Penny Moline on Wednesday, October 2, 2019,
In :
Desserts
These are amazing! Hope you enjoy.
Pumpkin Pie Squares, small
yellow cake mix 3 cups
water 1 cup
evaporated milk 1 1/3 cups
eggs 2 each
pumpkin pie spice 3 t.
salt 1/2 t
sugar 1 cup
Pumpkin Pie Square, large batch
Yellow cake mix 5 lbs
water 2 cups
evaporated milk 3 cups
eggs 10 each
pumpkin canned 6 cups
pumpkin pie spice 1/3 cup
salt 2 1/2 t
sugar 5 cups
Spread half of the dry cake mix into a prepared pan For a small batch 9/13 or a half sheet pan with a cake form for the large it is a full sheet pan ...
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
7 .5 pounds black beans drained
5 T minced garlic
4 T chili powder
4 t red pepper flakes
4 t chipotle chili pepper
2 T plus 2 t ground cumin
1 gal chicken broth
5 pounds canned tomatoes with green chilies or 8 ounces green chilies chopped
5.5 pounds corn
Place half the beans in a blender add garlic , chili powder, red pepper flakes, chipotle chilie pepper, cumin and a dash of salt. Blend well. Add to a stock pot
stir remaining beans, chicken broth, and tomatoes and corn bring to a boil reduce to a s...
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
1 cup rice
2 bell peppers chopped
2 cups chopped yellow onions
4 cloves garlic minced
olive oil as needed
6 cups chicken broth
1 can fire roasted diced tomatoes 14.5 ounces
4 t chili powder
1 T ancho chili powder
1 1/2 t paprika
3/4 t oregano
salt and pepper to taste
1 pound chicken breast cooked and shredded
1 can black beans 14 ounces
1/3 cup chopped cilantro
2 T lime juice
Mexican cheese blend and sour cream for serving
cook rice as per box directions 1 part rice to 2 part water
sweat vegetables
add chicken...
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
1 # ground beef
4 cloves galic
2 t chili powder
1 t cumin
1 t salt
1/2 t dried oregano leaves
1/2 t paprika
1/2 t onion powder
1/2 t black pepper
28 ounce can crushed tomatoes undrained
4 ounce can diced green chilies
15 ounce can kidney beans rinsed and drained
15 ounce can black beans rinsed and drained
17 ounce can corn or frozen corn
Garnish with tortilla chips or fritos for topping
sour cream
shredded cheese
green onion, chopped
avocado
hot sauce
fresh cilantro
brown ground been and drain
add remaining ingre...
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
1 # butter
1 # flour
3 medium onions diced
1 garlic clove minced
1 gallon chicken stock
1 qt Cream
6 cups shredded cooked chicken
2 cups finely cubed ham
Dijon to tsat
salt and pepper to taste
2 to 6 cups shredded Swiss
1 # cream cheese
Sweat vegetables in butter
add flour cook roux
add chicken stock
add shredded cooked chicken
add cream
add ham
add swiss
add cream cheese
add mustard
adjust seasoning: salt and pepper, franks red hot, lemon juice or sherry
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
12 ounces butter
2 lb onion chopped
1 lb celery chopped
1 lb carrot chopped
12 ounces flour
5 med potatoes
3 each butternut squash cubed
chicken stock 2 gallons
salt and pepper to taste
2 qts tempered heavy cream
Sweat vegetables in butter
add flour for roux
add stock
add potatoes and squash
cook until tender
Puree
add heavy cream
adjust seasoning
Add acid such as sherry, lemon juice, franks red hot
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Sauces
1 pint mayonnaise
2/3 cup dill pickle relish
2 T white onion minced
1 ounce lemon juice
pickle juice to thin out
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Sauces
3 T vegetable oil
1 T flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 t dried oregano
1 t ground cumin
1/2 t salt
heat oil and add flour cook roux
add chili powder
add stock
add tomato paste
add oregano and cumin
bring to a bowl and reduce to low cook for 15 mintues
sauce will thicken and smooth out.
large:
1 pint vegetable oil
3/4 cup flour
2 1/2 cup chili powder
5 qts chicken stock
6.4 lbs tomato paste
3/4 cup oregano
3/4 cup cumin
1/2 cup salt
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
vegetable oil as needed
1 cup diced onion
2 cloves garlic minced
1/2 cup corn flour /masa harina
3 cups chicken stock
2 cups cooked shredded chicken
1 1/4 cup red enchilada sauce
1 (14 ounce) can black beans rinsed and drained
1 (14 ounce) diced tomatoes with juices
1 4 ounce can diced green chilies
1/2 t ground cumin
8 ounces sharp cheddar cheese freshly grated
salt and pepper to taste
Sweat vegetables
Add cumin
add chicken stock
add chicken
add enchilada sauce
add tomatoes, black beans, chilies
Add cheddar ...
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
1 pound onion chopped
1 1/2 pound carrots chopped
2 pounds potatoes cubed
4 gloves garlic mincesd
1 1/2 gal chicken stock or vegetable stock
4 T curry powder
6 cups chickpeas
6 cans coconut milk
salt and pepper to taste
Sweat vegetable
add curry powder
add stock
add potatoes
add chickpeas, coconut milk,
if bitter add sugar
season with salt and pepper
add an acid such as: lemon juice, franks red hot, lime juice
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
garlic 1 tsp
celery 3 oz
onion 3 oz
leek 3 oz
butter as needed
sweet potato 1/5 pound
chicken stock 1 qt
cream 12 ounces
nutmeg pinch
cinnamon pinch
salt and pepper to taste
sweat vegetables in butter
add sweet potatoes and combine]
add stock and simmer 30 to 45 minutes until potatoes are tender
puree soup
return to simmer
season
add tempered cream
adjust seasonings
add acid: Sherry or lemon juice, franks red hot to taste
garnish with 1/4 cup heavy cream whipped to stiff peaks
add dried currents and toasted almo...
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
1 cup chopped onion
1/2 cup chopped celery
2 gloves garlic minced
1 pound cooked chicken shredded
1 T ginger grated
3/4 cup leeks
1/2 lemon juiced
1 T lemon grass
fresh parsley chopped to taste
5 cups chicken stock
1 cup pearl cous cous
salt and pepper to taste
1/2 teaspoon turmeric ground
Sweat vegetables in butter
add chicken stock
Add cous cous cook until tender
Add chicken
Season to taste with salt and pepper
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
1/2 pound bacon chopped small
1 cup cilantro chopped
6 cups corn, frozen is fine
2 gloves garlic minced
1 jalapeno chopped and more left in rounds for garnish
4 cups chicken stock
1 tsp chili powder
3 T flour
1 T sugar
2 t cumin or more to taste
4 T butter
1/2 cup cotija cheese
1 1/2 cup heavy cream
Cook bacon and render fat, reserve bacon
Add butter
Add garlic and onion cook until tender
add chili powder
add cumin
add jalapeno
Add flour and cook roux
add stock
add corn
Add heavy cream
season with salt and pepp...
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
1/4 stick butter
1 medium onion chopped
1 head cauliflower cut into chunks
1/4 cup flour
2 cups milk
1 can chicken broth (14.5 ounces)
1 t Dijon mustard
1 package 8 ounce shredded sharp cheddar cheese about 2 cups
sweat vegetables in butter
add flour and cook roux
add chicken broth
add milk
add Dijon mustard
add cheese
cook until thick
Puree soup
adjust seasoning use franks red hot, lemon juice
adjust salt and pepper
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
Olive oil as needed
4 ounces chopped oinion
1 inch fresh ginger grated
2 cloves garlic minced
2 sweet potatoes cubed
1 T yellow curry powder
1/2 T cayenne pepper or to taste
4 cups vegetable broth or chicken broth
3/4 cup dried lentils
salt and pepper to taste
2 can 14 ounce coconut milk
2 cups baby spinach
2 cups cooked basmati rice
1/3 cup fresh cilantro chopped plus more for garnish
Fresh naan for serving
Sweat vegetables in olive oil. Add broth
Add lentils and cook until tender
Add coconut milk
At servic...
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
3 pounds chicken
2 quarts water
2 T olive oil
1 onion diced
3 bay leaves
1 leek chopped and cleaned
1 carrot chopped
2/3 cup aborio rice
2 large eggs
1/2 cup fresh lemon juice or to taste
salt and pepper to taste
cook chicken in large pot with 2 qts cold water enough to cover the chicken.
sweat onions , leeks and carrots in olive oil
add 2 qts chicken stock
add rice and cook until tender
Shred or cube cooked chicken add to soup
In a small bowl beat the eggs and lemon juice together. Pour 2 cups of the ...
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Posted by Penny Moline on Thursday, September 26, 2019,
In :
Soup
4 large Idaho potatoes
6 slices bacon
6 Tablespoons butter
1/2 cup all purpose flour
1 chopped onion
1 clove minced garlic
4 cups chicken stock
2 cups heavy cream tempered
salt and pepper to taste
cheddar cheese as needed
sour cream as needed
3 Tablespoons chopped chives or green onions
Bake potatoes at 350 until soft
cut bacon into small strips, cook in a heavy bottomed pot render the fat and reserve the bacon
add butter
add onions and garlic and cook until tender
add flour
add chicken stock
add cream
Peel pot...
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Posted by Penny Moline on Thursday, June 6, 2019,
In :
Breakfast
Corn tortilla 4
salsa 16 ounce
black beans rinsed and drained 1 cup
corn kernels1 cup
green onions sliced ground cumin 1 t
Eggs 4 ea
Cilantro chopped 1/2 cup
avocado sliced 2 ea
Preheat oven to 350
Fry tortilla into cups
Sautee the salsa, beans, corn and cumin cook just to blend flavors
Sautee eggs or steam in muffin tins until done
Serve in tortilla cups
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Chicken breast or chicken thighs cut into 1/2 inch strips
garlic minced
ginger root
coconut milk
oil as needed
Peanut sauce:
shallot minced
garlic minced
ginger root
peanut butter
soy sauce
brown sugar
lime juice
This is one of those recipes that you make to your taste. marinate the chicken in garlic, ginger, coconut milk and oil for at least an hour or over night.
Place on skewers. If you are using wooden ones place in water for at least 30 minutes before using
Add sauce ingredients to taste
Grill chicke...
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2 t garlic powder
2 t chili powder
1 t salt
1 t cumin
1 t paprika
1/2 t cayenne pepper
6 chicken breast
Cooking spray or oil as needed
6 T honey
2 t cider vinegar
Add garlic, chili powder, salt, cumin, paprika. cayenne pepper,
Add a drizzle of vegetable oil over chicken and rub in seasonings
mix the honey and vinegar together
Brush over chicken while grilling
Continue reading ...
6 boneless chicken breast
Marinade:
olive oil 1/4 to 1/2 cup
salt 1 t
sugar 1 t
garlic cloves 2 each minced
2 t paprika
1 t cumin
1/2 t coriander
1/4 t ginger
1/4 t turmeric
1/4 t cinnamon
1/8 t cayenne pepper or more to taste
pound out chicken
Mix seasons together
add olive oil
pour over chicken and marinade 5 to 6 hours
Grill over medium high heat.
Continue reading ...
1 large onion cut into 1/4 inch rings
1 1/4 cup flour
1 t baking powder
1 t salt
1 egg
1 cup milk
3/4 cup bread crumbs seasoned with salt and pepper
oil for frying
heat oil
Separate onion
Stir together flour, baking powder and salt
Dip the onion in the flour mixture, coating all of the onions keeping the left over flour mixture
Whish the egg, milk in to remaining flour mixture
Dip the floured onion rings into the batter and then into the bread crumbs
Deep fry and enjoy.
Continue reading ...
Posted by Penny Moline on Thursday, June 6, 2019,
In :
Entree
8 ounces fresh mushrooms sliced
butter for sautéing
6 chicken breast
1/2 cup flour
1/3 cup butter
3/4 cup marsala wine
1/2 cup chicken broth
salt and pepper to taste
Mozzarella cheese shredded as needed
parmesan cheese shredded to taste
Green onions sliced for garnish
Cook mushrooms in butter and site aside.
Pound out chicken
Dredge chicken in seasoned flour
Sear chicken in butter/oil mix
repeat until all the chicken is seared off reserving pan drippings
Place chicken in greased 9x13 pan
Sprinkle mushroom...
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Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
Beef meat,10 pounds
Rosemary 1 1/2 t
Thyme 1 1/2 t
paprika 1/4 cup
Flour 1 lb
onion minced 1/2 qt
celery minced 1 cup
oil as needed
white wine 1/2 cup
Beef stock 1 1/4 gallon
Bay leaf 1 each
mushrooms 2 lbs
Sour cream 1/2 qt or to taste
Salt and pepper
Worcestershire sauce to taste
Combine meat, seasonings and flour
Add in onion and celery to mix
Heat oil in large skillet or roasting pan and saute meat mixture
Deglaze with wine
Add beef stock
Add bay leaf
Simmer, and allow to cook 1 1/2 hour or longer
remove b...
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Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Sauces
1 qt heavy crfeam
1 at milk
4 oz butter
4 oz flour
2 lbs velveeta cheese or American
2 cups parmesan cheese
salt and pepper to taste
1 pint water
Add butter to a large heavy sauce pan
Add flour and cook roux
Add cream and milk to a large heavy sauce pan bring to a simmer on med heat
Add cheeses and seasoning
May use an immersion blender if needed
adjust seasonings
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
Butter as needed
Marinate :
4 chicken breast
salt and pepper to taste
Onion powder to taste
Garlic powder to taste
Oil, up to one cup
Dijon mustard 1 tsp
Needed:
Frozen spinach 1 10 ounce package
2 garlic cloves minced and sautéed with mushrooms
Sautéed mushroom as needed
6 slices bacon cooked and chopped
4 slices either pepper jack cheese or Swiss
Supreme Sauce
3 ounce butter
3 ounce flour
2 qts stock
Cook roux, Add stock and simmer for 30 minute
finish with heavy cream
Season with salt and pepper
Sear...
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
4 larege poblano chiles
1 cup thick salsa
1/4 cup chopped cilantro
1/2 tsp cumin
1- 1/2 chopped cooked chicken
1 cup cooked long grain rice
Shredded cheese as needed I like to use the four cheese blend or Mexican blend, shredded
Place chilies over a gas range and roast or place on foil covered baking sheet under a broiler until blacked
Put into a bowl and cover with plastic wrap until cool enough to handle.
Peel off charred skin
Remove seeds
heat oven to 350.
Mix salsa, cilantro and cumin until blended....
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Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
Ground beef 1 1/2 lb
Onions chopped 1 each
Vegetables, carrots, corn, peas, 1 to 2 cups
Potatoes 2 lbs
Butter 8 T
Beef Broth 1/2 cup
Worcestershire sauce 1 t
salt and pepper to taste
additional seasoning as desired, onion powder, garlic powder, Italian seasoning
Peel and quarter potatoes, cook until tender
while potatoes are cooking melt 4 tablespoons butter in a large fry pan. Saute onions and carrots until tender.
Add ground beef and cook until no longer pink, drain out grease.
Add Worcestershire sauc...
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4 cups flour more if needed
1/2 salt
4 large eggs
1 1/4 cup milk more as needed
optional nutmeg to taste
If dough is too runny or too thick adjust with more flour or more milk
Add flour, salt, nutmeg to a bowl and mix until combined. let stand 20 minutes ( you can do this in a kitchenaid as well)
Bring two quarts of lightly salted water to a boil
Use a spätzle maker or choice
or use a perforated half pan over a larger pan of boiling water
once pasta floats add to an ice bath
Drain noodles again and to...
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Posted by Penny Moline on Wednesday, June 5, 2019,
In :
pork chops
4 boneless pork chops
salt and pepper to taste
1/2 cup flour
1 tsp salt
2 large eggs, beaten
1 cup breadcrumbs
oil for frying
pound pork chops until thin. Season with salt and pepper
place flour and salt, in a container
place eggs in a separate container
place bread crumbs in another separate container ( This is called a set up for standard breading)
Dredge in flour,
Next in eggs
Next in bread crumbs
Fry in hot oil and serve immediately.
Serve with spaetzli or German potato salad
Continue reading ...
4 chicken breast pounded thin
1 small onion minced
2 garlic cloves minced
1 1/2 cups chicken broth
lemon juice to taste
capers to taste
3 T butter
1/2 to 1 cup heavy cream
salt and pepper
Oil for frying
Flour for dredging
dried parsley
Season Chicken breast with salt and pepper
Dredge in a light coating of flour seasoned with parsley
Add oil to skillet and fry until both sides are golden. Remove and set aside
in same skillet add butter, onions, garlic and saute
whisk in chicken broth, lemon juice and capers...
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1 cup chicken broth
1 cup water
2 T lemon juice
1 T butter
1 cup long grain rice
1/4 t dried basil
1/4 t grated lemon zest
1/4 t lemon pepper seasoning
Bring liquid to a boil in a sauce pan.
Add rice, basil, and lemon zest
Reduce heat
Cover and simmer for 20 minutes
let stand for 5 minutes
Season with lemon pepper
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
Boneless Pork chops
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
2 large onions sliced thinly
1 garlic clove minced
butter as needed
oil as needed
salt and pepper to taste
Beef broth as needed at least 1 cup
2 T flour
4 sliced Swiss Cheese
Melt butter on medium add onions and garlic cook until caramelized. Deglaze as needed with beef stock. Once caramelized remove from skillet
Season pork chops with garlic and onion powder, salt and pepper
Sear in oil or butter, remove to plate
Add ...
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Breakfast
1 loaf French Bread or Texas Toast
3 Tablespoon any flavor jam, jelly or can use fresh fruit
4 ounce package cream cheese softened
2 eggs
1 T cinnamon
1/2 cup milk
2 T butter
Heat griddle to 325-350
Cut French bread into 2 to 3 inch wide slices or use Texas Toast
Cut half way into each slice to form a pocket that your fruit mixture will be stuffed into.
Place the cream cheese and three tablespoons of jam/jelly etc of your choice. Combine well
In a separate bowl add eggs, cinnamon and milk, stir to com...
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2 boneless Skinless chicken breast pounded thin
Flour
1 cup chicken broth
1/4 cup white wine
lemon juice to taste
3 eggs
parmesan cheese grated
garlic clove minced
fresh parsley
1/2 cup butter
Pasta to serve with dish
Dredge chicken in flour
In a container mix eggs, parmesan cheese to create a pancake lookin batter
Dip breast in batter and cook at medium high heat in olive oil and brown on both sides
Bake to finish in a 350 degree oven keep warm
In same pan add garlic and cook until lightly browned
deglaze p...
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Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
Serve over Pasta
Broccoli Florets
Red Pepper chopped in bite size pieces
Green Peppers chopped in bite size pieces
Zucchini cut into half moons
Summer Squash cut into half moons
Mushrooms, quartered
Cauliflower florets
Carrots cut into julienne
Fresh basil to taste
Prepare vegetables and serve in a Alfredo Sauce
2 Tablespoons butter
3 Cups heavy whipping cream
Parmesan Cheese to taste
Cream Cheese to taste
Salt and Pepper
Heat butter, add cream and reduce. Add parmesan cheese, cream cheese to taste
Salt and...
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Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Appetizer
2 cups shredded parmesan cheese
1 box frozen spinach thawed (10 ounces)
1 can artichoke hearts, drained and chopped (14 ounce)
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
1 teaspoon garlic, minced
Preheat oven 375.
Mix parmesan cheese, spinach, and artichoke hears
Combine sour cream, cream cheese and mayonnaise and garlic
Mix all together
Bake for 20-30 minutes.
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
2 pounds skinless chicken breast
1 large pineapple cut into 1 1/2 inch chunks
2 large bell peppers, cut into 1 1/2 inch pieces
1 large onion cut into 1 1/2 inch pieces
2 pieces of bacon per skewer
Sauce:
1 1/2 cups pineapple juice
1 1/2 tablespoons cornstarch mixed with water
1/2 cup brown sugar
2 Tablespoons soy sauce
1/2 teaspoon salt
6 long metal or wooden skewers. If using wooden skewers soak in water for 30 minutes before using
Make the sauce by combining all ingredients into a medium sauce pan and...
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Salads
Breaded chicken tenders cooked and chopped in bite size pieces
Romaine lettuce, chopped
bacon cooked crisp and chopped
Cherry tomatoes, sliced in half
Croutons as needed
dressing of choice.
Quick and easy dinner.
And air fryer works wonders on this recipe for the chicken.
Serve in bowls or a platter and use your favorite dressing
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
Filling
Flour tortillas, 8 each
1 dozen large eggs
1/2 cup milk
1/2 t salt
1 cup shredded cheddar cheese ( more if you are a big cheese lover)
Cheese Sauce
2 T butter
2 T flour
2 cups milk
1/2 salsa of choice
1/2 t garlic powder
1/2 t chili powder
1/2 t cumin
3/4 cup shredded cheddar cheese ( for cheese sauces I like to use American cheese or velveda)
Toppings
1 cup cheddar cheese shredded
5 strips of cooked and chopped bacon
Avocado to taste
Sliced green onions
tomato's diced
Preheat 9x13 baking pan
Spray with...
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Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
Pita bread or lavash bread
Hummus
Tzatziki sauce
Marinate chicken 30 minutes in a mixture of lemon juice, plain yogurt, dill, salt and pepper and garlic
Grill chicken until cooked through but tender
Chop into bite size pieces
Shred Iceberg Lettuce
Tomato Slices or diced
Cucumber slices or diced
Kalamata olives sliced in half
Sliced Pepperoncini peppers
Feta Cheese to taste
Add Tzatziki Sauce to taste( See Sauces for recipe)
Spred Humus on pita,
Combine chicken lettuce mixture on pita
add additional tza...
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Appetizer
2 cups canned chick peas, drained, reserve liquid
1/2 cup tahini
1/4 cup EVOO
1 clove garlic peeled and diced to taste
lemon juice to taste
salt and pepper to taste
paprika or ground cumin to taste
Add chicpeas, tahini, extra virgin olive oil, garlic, lemon juice in a food processor
process until smooth
season with salt and pepper, cumin and paprika
to make it extra smooth, but I am not going to lie it's a pain.... take off the coating on the chic peas before processing.
Serve with your favorite ve...
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Sauces
1 16 ounce container plain yogurt
1 cucumber seeded and grated
garlic minced to taste
1 T chopped fresh parsley
1 T chopped fresh mint
Lemon juice to taste
salt and pepper to taste
Place yogurt in cheesecloth or a china cap to drain overnight
Place all ingredient's in a blender and pulse until blended
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
Gyro meat Thawed
Red pepper julienne 2 each
Green pepper julienne 2 each
Red onion julienne 1 lb
Onion julienne 1 lb
Tomato Slice,
Feta Cheese as desired
Cucumber yogurt Sauce
Thaw meat, prepare vegetables
Cook meat, do not over cook
Season with salt and pepper
Sauté vegetables until crisp/hold
Sauce pita with cucumber yogurt sauce (tzatiki sauce) See sauces
Place Meat on warmed pita
Garnish with peppers and onions, Tomato and feta
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Salads
Iceberg Lettuce cut in 16 one inch wedges
8 Strips of Cooked Bacon, cooked and cut into half
16 Grape tomatoes or wedges of tomatoes
Bamboo Stick 4 each
Blue Cheese Dressing as needed
Crumbled Blue Cheese to taste
Minced Red Onion for Garnish
Chopped Bacon for Garnish
Thread lettuce wedges, bacon piece and Tomato onto bamboo stick repeat
Arrange on a platter
Sprinkle with Blue Cheese
Drizzle with Blue Cheese Dressing
Continue reading ...
1/4 cup sea salt
1 t cornstarch
5 t cayenne pepper
5 t garlic salt
4 t black pepper
1 T chili powder
2 !.2 t celery salt
2 t ground mustard
1 1/2 t ground basil
1 1/2 t ground sage
1 t onion salt
1/2 t ground oregano
1/2 t ground thyme
Continue reading ...
1 T cumin
1 T paprika
1 T powdered onion
1 T powdered garlic
1 T chili powder
1 T brown sugar
1 T kosher salt
1 tsp cayenne
1 tsp black pepper
Add together.
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
Popcorn Shrimp
1 T Creole seasoning ( see seasoning and use Emeril's Essence)
Cook shrimp and season with Essence
Keep warm
Remoulade Sauce
1/2 cup mayonnaise
2 T horseradish
1/2 t minced garlic
1 t relish
1/2 t cayenne pepper or to taste
1 T Soy Sauce
1 T fresh lime juice
Add ingredients together
Hoagie rolls spilt
melted butter as needed to brush hoagies with, lightly toast
Shredded Lettuce as needed
Tomatoes, onions if desired
Assemble with remoulade sauce, shrimp, lettuce as desired.
Continue reading ...
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme
Combine all ingredients and store in an air tight jar or container.
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
2 T butter
4 large onions thinly sliced
salt and pepper to taste
2 tsp thyme divided
2 T sherry or balsamic vinegar
1 clove garlic
1 cup beef stock divided ( additional if needed)
olive oil as needed
4 skinless chicken breast
2 teaspoons garlic powder
1 teaspoon ground thyme
1 cup Swiss Cheese shredded
4 tablespoons shredded parmesan cheese
Preheat oven to 400
grease a 9X13 inch baking pan
melt butter in a large fry pan, add onions and salt and pepper, 1/2 of thyme
cook until soft.
add garlic until tender
a...
Continue reading ...
Posted by Penny Moline on Wednesday, June 5, 2019,
In :
Entree
2 Lb chicken breast
1 can black beans rinsed and drained
1 cup cooked corn
1 can diced chilies
1/2 red bell pepper, diced
1/4 cup chopped cilantro
1 cup pepper jack cheese shredded
1/2 tsp garlic powder
1/4 tsp cumin
salt and pepper to taste.
Mix the seasonings, garlic powder, cumin, salt and pepper together and reserve
combine corn, beans, chilies, bell pepper and cilantro
Lay out the chicken breast flat on a baking dish, sprinkle with the seasonings and with a drizzle of oil. Can marinate this way ove...
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Posted by Penny Moline on Friday, May 31, 2019,
In :
Sauces
Pineapple juice 1 qt
Vinegar 1 qt plus 1 cup
Sugar 2 lbs.
soy sauce 1 1/2 cup
Catsup 1 1/2 cup
Ginger ground 1 1/2 tsp
Garlic powder 1/2 tsp
Cornstarch 8 ounce
Water 1 cup
Bring all ingredients except cornstarch and water to a boil and let simmer 20 minute
Add cornstarch and water to make a slurry
Add to thicken
Adjust flavor
Continue reading ...
Posted by Penny Moline on Friday, May 31, 2019,
In :
Pork
Pork 8 lb
Marinade :
Teriyaki Marinade 1 qt
Onions 1 lb
Sesame Oil as needed
Chicken Stock 1 1/2 gal
Cornstarch slurry as needed
onion 3 lb.
Green pepper 2 lb.
Red pepper 2 lb.
Pineapple 3 lb. 8 ox
carrots 4 lb.
Sweet and Sour sauce as needed
Serve over rice
Cut pork into cubes and marinate 2 hours or over night
Drain off
Sauté pork and 1 pound onion in sesame oil over high heat until browned
Add stock and braise for 1 1/2 hours
Thicken with a cornstarch slurry
Sweat vegetables until tender
add to braised p...
Continue reading ...
Posted by Penny Moline on Friday, May 31, 2019,
In :
Breakfast
Softened butter for greasing
1 loaf crusty French bread
8 whole eggs
2 1/2 cups half and half
1/2 cup sugar
1/2 cup brown sugar
2 Table spoons vanilla
Topping
1/2 cup flour
1/2 cup brown sugar
1 teaspoons cinnamon
1/4 t salt
1 stick of cold butter cut into small pieces
Syrup and butter as needed for serving
Dice the French Bread into cubes and put in a buttered 9 x 13 pan
Whisk eggs, half and half and sugars, and vanilla into a pan. Pour over the bread and let set over night.
For the topping mix the flour ...
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2number 10 can of Great Northern Beans
2 pounds thick cut bacon chopped
1 large onion diced
1 jalapeno chopped
2 small cans tomato paste
1 1/2 cups dark brown sugar
2 Quarts chicken stock
Cayenne pepper, Black pepper and Salt to taste
Sauté bacon and reserve
Sauté onion and jalapeno
Add drained beans
Add tomato paste and sugar
Add chicken stock and let simmer until reduced.
Add reserved bacon
Season
Cover with foil and bake at 350.
Continue reading ...
Posted by Penny Moline on Friday, May 31, 2019,
In :
Yeast Bread
Water 1 qt
Yeast 3 ounce
Bread flour 3 Lbs 14 ounces
Salt 1 ounce
Oil 6 ounces
Powdered milk 3 ounces
Eggs 8 ounces
Straight dough method
Ferment 80 degrees for 1 hour
Proof 10 minutes
Portion into 3 ounce balls, roll out into a disk and deep fry
Great for Fry bread taco's or with honey butter
Serve immediately
For Fry Bread Taco's Serve with your favorite chili, cheese, tomato, lettuce, onions and olives
For Scones, perhaps a honey butter would be nice.
Continue reading ...
3 pounds red potatoes or Yukon golds quartered
4 T olive oil
1/2 T dried oregano
1 t salt kosher
1 t dried minced onion
3/4 t dried thyme
1/2 t black pepper
1/2 t garlic powder
1/2 t dried marjoram
1/2 t dried basil
Wash potatoes, and place in a bowl of cold water let soak for 30 minutes
preheat oven to 400
rinse potatoes in cold water and dry with a hand towel
place potatoes in a large bowl and coat with oil
Add all seasoning and coat
Bake 25 minutes then turn and bake until crispy.
Continue reading ...
Posted by Penny Moline on Thursday, May 23, 2019,
In :
Sandwiches
3/4 cup greek yogurt
2 T lemon juice
1 clove garlic grated
1 medium cucumber chopped
24 ounce cooked chicken cubed
4 roma tomatoes diced
3 ounces feta cheese crumbled
1/3 cup Kalamata olives chopped
2 T fresh parsley chopped
salt and pepper to taste
Add ingredients together adjust seasoning
Pitas for serving
Continue reading ...
vegetable oil
1 cup long grain rice
1 8 ounce can tomato sauce
16 ounces chicken stock
1 t chili powder
2 t garlic minced
Heat oil in a 5 quart sauce pan.
Add rice to cook for several minutes
add stock and tomato sauce
simmer covered 20 minutes until all the water has absorbed.
Continue reading ...
Posted by Penny Moline on Thursday, May 23, 2019,
In :
Entree
Chicken:
marinate in
2 T olive oil
2 cloves garlic
1 T honey
1/2 t cumin
2 chilies in adobo sauce
salt and pepper to taste
Puree ingredients
pour over: and marinate 1 to 4 hours
chicken breast 2 each and marinate then grill until chicken is cooked to 165.
Rice;
1 1/2 cups long grain rice
2 1/2 cup water or chicken stock
lime juice or lemon juice to taste
zest of lime or lemon
butter or vegetable oil as needed
salt and pepper to taste
cilantro 1/4 cup
Melt butter or vegetable oil in a pan add r...
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1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon style mustard
2 Quarts red wine vinegar
Continue reading ...
Posted by Penny Moline on Thursday, May 23, 2019,
In :
Salads
8 cups shredded cabbage
1/4 cup grated carrot
2 tablespoons minced onion
Sauce
1/3 cup sugar
salt and pepper to taste
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 T white vinegar
2 1/2 T lemon juice
Mix sauce together and pour over vegetables. Refrigerate overnight.
Great on pulled pork
Continue reading ...
popcorn kernels
butter
salt
water
Cook popcorn in oil, pour into a bowl
Boil 2 cups of water add butter to the water
throw in a few Big Hand full of popped corn until softened
Strain through a sieve.
Continue until all the popcorn is done
Press the cooked corn through a medium strainer basket discarding all hulls
it will look like stiff grits
Add butter and adjust water as needed.
Serve with a bowl of buttered popcorn on the side
Continue reading ...
Butter 4 T
4 cups cooked rice, steamed or boiled
salt and pepper to taste
1 teaspoon minced garlic
juice of 2 lemons
zest of lemons
Heat the butter in the pan and toss in your rice to cook. This is a great way to use left over rice.
Season with salt and lots of pepper
Add lemon and cook until hot
Place rice on a platter and garnish with lemon slices.
Continue reading ...
Posted by Penny Moline on Thursday, May 23, 2019,
In :
Entree
4 chicken breast
1 cup flour
1/2 t garlic salt
1/2 t kosher salt
2 eggs beaten
1/2 cup milk
1 cup bread crumbs
1 1/2 t itaian seasoning
1 cup parmesan cheese
1 T olive oil
1 T butter
4 slices ham
1 slices Swiss Cheese
Preheat oven 350.
Pound chicken flat
Combine flour, garlic powder, salt and pepper in shallow pan
mix eggs and milk in shallow bowl
combine bread crumbs, and Italian seasoning, parmesan cheese in a shallow pan
Dredge chicken in flour, then egg mixture then bread crumbs
place olive oil and butter i...
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Posted by Penny Moline on Thursday, May 23, 2019,
In :
Entree
1 T olive oil
1/2 T garlic minced
1 T thyme
1/2 t oregano
1 can stewed tomatoes
1 can diced tomatoes Italian flavored 14.5 ounce
sat and pepper to taste
2 pounds frozen ravioli
1 cup parmesan cheese
3 cup shredded mozzarella
heat oven to 375
heat oil in sauce pan add garlic and sautee
add salt and pepper
add spices and tomatoes
cook until tender and blend with a stick immersion blender
return to heat and simmer 15 minutes
You can par cook ravioli but I generally use them frozen. It just takes longer on the...
Continue reading ...
Posted by Penny Moline on Thursday, May 23, 2019,
In :
Entree
Use Deep Fried tortilla flour or corn or Waffle fries or French Fries
Pulled pork with BBQ sauce
guacamole
salsa
sour cream
cheese sauce ( recipe to follow0
chopped onions
chopped green onions
chopped jalapeno's
chopped red and green peppers
chopped black olives
chopped tomatoes
cheese sauce;
butter 16 ounces
flour 16 ounces
milk 2 1/2 quarts
American Cheese 70 slices
salt and pepper to taste
franks red hot sauce to taste
chili powder to taste
Continue reading ...
Posted by Penny Moline on Thursday, May 23, 2019,
In :
Entree
Eggs liquid 24 each
half and half 3 quarts
salt 1 T
Pepper 1/2 t
nutmeg 1/4 t
Sherry 2 T
Parmesan cheese 1/2 cup
Swiss Cheese Shredded
Bacon
Leeks white parts only minced
Pie Shells 8 inches
Mix egg batter and reserve
Prepare Swiss cheese
cut bacon into strips and cook until tender
assemble quiche;
Spread with bacon, leek, cheese and cover with egg mixture
Bake at 375 for 25 to 30 minutes
Make 9 eight inch quiche
Continue reading ...
Posted by Penny Moline on Thursday, May 23, 2019,
In :
Salads
Romaine lettuce 2 heads
Iceberg lettuce 1 head
cucumbers 1/2 moons 4 each
red onions julienne 2 each
green peppers julienne 2 each
tomato wedges 8 cut 4 tomatoes
olives Greek as needed
Feta cheese 6 ounce
Prepare lettuce and vegetables
toss with dressing at service time
add feta cheese and garnish with olives
Continue reading ...
Posted by Penny Moline on Thursday, May 23, 2019,
In :
Entree
Meat: Use Beef or pork 2 pounds
Filler
eggs 2 each
milk, cream, stock or water 1 cup
all purpose flour or bread crumbs 1/2 cup
salt 1 1/2 t
pepper 1/2 t
onion 1 medium finely chopped
dry mustard 1/4 t
nutmeg 1/4 t
all spice 1/4 t
White sauce
Butter 2 T
Flour 2 T
cream 1/2 cup
chicken broth 1/2 cup
dill to taste
parsley to taste
Mix the meat with the fillers and scoop into meatballs. Bake in a 350 degree oven until done
make sauce in a pan, melt butter, add flour and cook until flour has lost the starch taste
a...
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Posted by Penny Moline on Thursday, May 23, 2019,
In :
Sandwiches
1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup soy sauce
1/4 cup honey
2 T tomato paste
1 T Worcestershire sauce
4 pounds boneless pork shoulder roast
18 French dinner rolls split in half and warm
Toppings Shredded cabbage, julienned carrots, sliced jalapeno, fresh cilantro or basil and sriracha sauce
In a bowl mix the hoisin sauce, rice vinegar, soy sauce, honey, tomato paste, and Worcestershire sauce. Place pork into a slow cooker and pour the sauce over it. Cook 7 to 9 hours until pork is ten...
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Posted by Penny Moline on Thursday, May 23, 2019,
In :
Entree
1 pound ground beef
1 packet taco seasoning mix or add chili powder, cumin, onion powder and garlic powder to taste
6 flour burrito tortillas
6 tostada shells
1 cup sour cream
2 cups shredded lettuce iceberg
1 diced tomato
1 cup shredded Mexican cheese blend
nacho cheese
cook ground beef until brown, drain off fat
place meat into skillet stir in taco seasoning and cook according to taco seasoning recipe
warm up nacho cheese sauce and set aside
Add a couple of tablespoons of nacho cheese in the middle
Add ...
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1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. dry sherry
2 Tbsp. rice vinegar
2 garlic clove minced
1 t grated ginger
1/4 t red pepper flakes
4 chicken breast
2 teaspoons sesame seeds
Combine soy sauce, sugar, sherry, garlic ginger, vinegar, red pepper flakes and stir until sugar dissolves.
marinate the chicken for one to four hours turning to make sure it is all coated
heat grill to high and grill chicken. Sprinkle with sesame seeds when done
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Posted by Penny Moline on Thursday, May 23, 2019,
In :
Beef
This is great for fry bread taco's, regular taco's
meat ground beef 12 pounds
salt and pepper
oil 2 Tbsp.
onion diced 2 lb.
Anaheim pepper or green chili pepper 1 lb.
garlic 1 ounce
diced tomato 2 quarts ( use canned)
salt to taste
pepper to taste
Cumin ground 2 Tbsp.
chili powder 1/4 cup
oregano, Mexican 1 Tbsp.
Season meat with salt and pepper. Sauté meat in oil until brown. Drain the fat and reserve the meat
Sautee the onion, pepper, and garlic until tender. Add meat to the sautéed vegetables. A...
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Posted by Penny Moline on Thursday, May 23, 2019,
In :
Sandwiches
For the sandwiches
24 slider rolls
24 slices honey ham
24 small slices swiss cheese
mayonnaise
For the sauce
1 1/2 TBSP yellow mustard
8 TBSP butter melted
1 TBSP finely minces onion
1/2 tsp Worcestershire sauce
poppy seed for garnish
Preheat oven to 350
Split slider rolls and spread with mayonnaise. Fold a slice of ham to fit on each slider bun then top with Swiss cheese. Replace bun to assemble the sandwiches. Place sandwiches on baking sheet
To make the sauce, combine all ingredients except poppy se...
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2 cups lightly packed baby spinach
1/4 cup pine nuts toasted
2 T fresh lemon juice
1-2 teaspoons lemon zest
1/3 cup plus 2 teaspoons olive oil
salt and pepper
1/3 cup parmesan cheese
Combine spinach pine nuts lemon juice and zest in a food processor or blender
lightly pulse until spinach is chopped and ingredients combined, with machine running slowly add olive oil until creamy
add salt and pepper
can freeze left over pesto
season chicken with garlic powder, onion powder, salt and pepper and oil until ...
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Posted by Penny Moline on Thursday, May 23, 2019,
In :
Salads
Lettuce 4 1/2 ounces
Turkey or chicken 1 ounce
Ham 1 ounce
Cheddar cheese 1/2 ounce
Swiss Cheese 1/2 ounce
Cherry tomato or wedge 2 or 3 each
olives 3 each
beets pickled 2 each
cucumbers 2 rounds
egg hardboiled 1 each
Makes one salad Salad dressing Blue Cheese, Ranch or a blush dressing
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Posted by Penny Moline on Thursday, May 23, 2019,
In :
Entree
Oil for Sautee
5 cloves garlic
10 chicken breast cut into bite size pieces
1 1/2 pound carrots med dice
1 1/2 pound pineapple med dice
1 1/2 pound sweet potato cut bite size and steam until tender
1 small head of cauliflower cut into bite size
3 red peppers julienne
3 green peppers julienne
2 yellow onions med dice
2 russet potatoes bite size and steamed
Add Curry powder to taste
Add cinnamon to taste
Add cayenne pepper to taste
Add ginger to taste
Add coconut milk and simmer
Adjust seasonings
Add salt and ...
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Posted by Penny Moline on Thursday, May 23, 2019,
In :
Sandwiches
Swiss Cheese 2 each
Ham Slices 3 ounces
Turkey Slices 3 ounces
Bread 2 slices
Liquid egg with Half and Half or Milk
Put sandwich together Swiss, Ham, Turkey, Swiss
Dip in egg wash and cook in a hot skillet turn and cook the other side.
Think of this as filled French toast. It's really yummy
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Salmon
SALMON FILLETS 4 EACH
dry off the salmon and season both sides with salt and pepper. Dredge in flour to evenly coat, shake off the excess
SEAR THE SALMON IN BUTTER AND OLIVE OIL MIXTURE AS NEEDED
TRANSFER TO A PLATE AND KEEP WARM
ADD ADDITIONAL BUTTER IF NEEDED TO YOUR SKILLET
GARLIC CLOVES, MINCED TO TASTE
OPTIONAL DRY WHITE WINE ( a splash, but remember to take it off the heat to add to your butter and garlic at home so you don't cause a fire in your house)
CHICKEN STOCK 1 CUP
HEAVY CREAM 1/2 CUP ...
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Entree
Pork Tenderloin
Marinade:
Coconut milk 1 can
Brown Sugar 2 T
Soy sauce 2 T
garlic cloves minced 1 to 2 cloves
lime juice to taste ( juice of one lime and more if needed)
red pepper flakes to taste
Lemon grass 3 tables spoons chopped white part only
shallot minced 1 each
cilantro and basil leaves for garnish
1/4 to 1/2 cup peanut butter
Combine all of the marinade ingredients. Pour 1/2 over the tenderloin reserve the rest.
Marinade over night or at least 1 hour. Grill the tenderloin on or sear in a h...
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Sauces
12 fresh mangos peeled and chopped
2 jalapeno's minced
3/4 cup onion
1 1/2 tsp minced garlic
1/3 cup chopped cilantro
5 limes zested and juiced
Add all ingredients together, refrigerate
add salt and pepper to taste
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Sauces
Butter 2 T
Heavy Whipping cream 3 cups
Cream cheese 4 ounces
Parmesan Cheese 1/2 to 1 cup
salt and pepper to taste
Melt butter, stir in cream and cream cheese, heat to a simmer. Reduce by 1/2
add parmesan cheese to taste
Pour over pasta, chicken, or vegetables
Serve with fresh ground pepper
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Soup
Onion chopped 1 cup
garlic minced 2 gloves
sweet pepper, I like to use a red or an orange chopped
jalapeno pepper minced
to taste add cumin, coriander, chili powder, oregano
Corn, frozen can be used 1 cup
chicken 2 chicken breast chopped
3 cups chicken stock
1 (14 ounce) can diced tomatoes
Lime juice to taste
Chopped cilantro, sour cream, diced avocado and tortilla chips to garnish
If you would like to have more of a hearty soup, sweat your vegetables in 4 ounces of butter, when the onion is translucent...
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Desserts
We make this dessert all the time at school. I think you will like it as well. It came from All Recipes.com from Mrs. Kellyz
2 cups all purpose flour
1 cup butter, softened
2 8 ounce packages cream cheese
1 cup white sugar
2 ( 3.4 ounce) packs instant lemon pudding
3 1/2 cups milk
Whipped topping or heavy whipping cream
Preheat oven to 350
In a medium bowl combine flour and butter using a pastry cutter or two knives until a ball forms. Press into the bottom of a 9 x 13 baking dish. Bake for 25 mi...
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Cakes
One of my favorites
6 tablespoons butter, plus more for the pan
1 1/2 cups semi sweet chocolate chips or 8 ounces of chocolate chopped
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar
Preheat oven to 275
Butter a 9 inch cake pan ( a spring form works well)
Melt butter and chocolate cool slightly and whisk in egg yolks
Beat egg whites until soft peaks then gradually add sugar. Beat until stiff and glossy.
Whisk 1/4 of the egg whites into chocolate mixture. Gently fold mixture into remain...
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Desserts
Butter 8 ounces
Rice Krispies 1 pound
Marshmallows 3 pounds 4 ounces
Melt butter, add marshmallow and cook until melted and smooth. Add rice krispies, stir until coated. Spread on a buttered cookie sheet, cool and enjoy
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Desserts
Filling
3 1/3 quarts of canned peaches ( can use fresh too)
1 1/2 cup sugar
1/2 cup water
1 tablespoon plus 2 teaspoons cornstarch
Topping
3 1/3 cups flour
1/2 cup sugar
2 tablespoons butter
2 teaspoons baking powder
1 1/4 cup milk, just enough to get the dough moist
Filling: Add cornstarch in water to dissolve
add cornstarch mix to peaches with juices in a large pot. Stir well add sugar and simmer to thicken
Topping: Mix flour, sugar baking powder add milk until you can form a ball. Let cover. Cut i...
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Sous Vide
Heat water to 115 degrees in a sous vide machine
Chop Chocolate and seal in a zip lock plastic bag
Add to water ( make sure the bag is sealed)
take chocolate out and make sure it is melted, move around inside the bag. Place back into hot water
Reduce the temperature setting to 81 degrees. Add ice until you reach the cooler temperature. Be careful not to add to much ice.
When water reached 81 degrees increase the setting to 90 degrees. Water will come up to temperature pretty quick.
Let chocola...
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Yeast Bread
Flour 2 cups
Baking powder 1 T
Salt 1/2 t
Sugar 1/2 t
water warm 1 cup
Shortening melted 2 T
Sift together dry ingredients
Combine warm water with melted shortening
add liquid ingredients to dry ingredients and mix to a soft dough
Rest the dough
Roll out into 1/2 thickness
cut out to desired size
Dock
Fry and serve with your favorite toppings such as chili, hamburger, lettuce, tomatoes, cheese, olives, onions, etc
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Desserts
Kristie, my counter part at work made these amazing bar cookie. I am sure you will love them as much as I do. They are extremely rich and oh so delish! Try them and let me know what you think of them.
Chocolate Top and Bottom layer
1 package semi sweet chocolate chips divided
1 package butterscotch chips divided
1 cup peanut butter divided
3 cups cocoa pebbles divided
Nougat layer
1/4 cup butter
1 cup sugar
7 ounce container of marshmallow cream
1/4 cup peanut butter
1 1/2 cups roasted and lightly ...
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Posted by Penny Moline on Wednesday, May 22, 2019,
In :
Cookies
Ingredients:
Butter, softened 2 pounds
Granulated sugar 8 cups
eggs 8 each
vanilla 2 Tablespoons
Milk 1/2 cup
All Purpose Flour 7 cups
Cocoa powder 3 cups
Baking soda 1 Tablespoon
Salt 2 tsp
White chocolate chips 5 cups
Nuts optional 1 1/2 cup
Cream together butter, sugar
Add eggs and vanilla and cream
Sift together flour, baking soda and salt
Fold dry ingredients into creamed mixture and combine
Fold in chips and nuts if desired
Bake for 8-10 minutes at 350 or until desired doneness
Makes 10 doz cookies using...
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Posted by Penny Moline on Tuesday, February 26, 2019,
I would love for you to follow me on my instagram page for more pictures and recipes. My Instagram is @Highcountryfoodfashionbeauty
Thank you you all, and let me know if there is something you would like to learn about cooking and if I don’t know it, we can learn about it together!
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Posted by Penny Moline on Friday, December 21, 2018,
Here is a simple and different appetizer to make. It’s one of my favorites for the holiday’s.
you can make it with as much or as little blue cheese as you like.
washed and dried green grapes
softened cream cheese 8 ounces
blue cheese crumbles to taste
finely chopped pistachios
coat at the grape with the cream cheese and blue cheese mixture
then coat with the pistachios. Chill and serve.
if I am using salted pistachios I do not add additional seasonings
its a sweet and salty delight! Enjoy!
...
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Posted by Penny Moline on Thursday, October 18, 2018,
Posted by Penny Moline on Monday, July 30, 2018,
It’s that time of year when tomatoes are fresh off the vine! I love to roast a few tomatoes with a drizzle of olive oil, salt and pepper. They are wonderful on pizza or in a pasta dish!
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Posted by Penny Moline on Thursday, July 19, 2018,
The easy way to have delicious salmon is season it with salt and pepper, marinate with a little tequila, lime juice and olive oil.
add some butter and slices of limes bake or grill until internal temperature of 145 and enjoy!!
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tip of the day,
When grilling, pan frying, protein such as chicken, steak etc, always put the presentation side down first on the grill or fry pan. Make sure your grill or pan is HOT first. Never try to grill or sear meat with cold grill or pan.
The presentation is the side that will show on the plate when you eat it. It’s called the presentation side for a reason. Sometimes Chef‘s will only grill mark one side to not over cook the protein.
Don’t fiddle with it until it will pull up...
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Posted by Penny Moline on Wednesday, July 18, 2018,
In :
Breakfast
1 cup flour
1 t salt
1 t soda
1 t baking powder
1 T sugar
sift together
1 cup buttermilk
1/2 cup half and half
1 egg
1 T oil
best hot cakes in town
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Posted by Penny Moline on Wednesday, July 18, 2018,
In :
Cookies
1 cup sugar
1 cup brown sugar
1 cup butter softened
2 eggs
2 cups flour
1 teaspoon baking soda
pinch salt
1/2 t vanilla
2 cups oats
2 cups rice krispys
1 cup coconut
1 cup chocolate chips
preheat oven to 350
cream sugars and butter
add eggs
add flour mix
add remaining ingredients
Always do a test cookie to make sure of the spread so you don’t ruin the whole batch
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Posted by Penny Moline on Wednesday, July 18, 2018,
In :
pork chops
Use either a pork tenderloin, pork loin or pork chops cook as you like bake, roast, fry it doesn’t matter. Just make sure you season the pork chops with salt and pepper and marinate it in 1/4 cup olive oil, 4 tablespoons sesame oil and 2 tablespoons sesame seeds toasted.
Cook to internal temperature of 145
cream sauce to go with your pork chops
2 cloves garlic minced
1 T butter
1 3 ounce package of cream cheese cut into cubes
1/3 cup milk
1 tablespoon fresh chives or parsley
melt butter add garl...
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Posted by Penny Moline on Wednesday, July 18, 2018,
In :
Yeast Bread
Water 1 1/2 quart
yeast 2 ounces
salt 1 1/2 ounce
powdered milk 4 ounces
sugar 8 ounces
oil 8 ounces
hi-gluten flour 2 pounds 10 ounces
all purpose flour 2pounds 10 ounces
straight dough method
hint : always add yeast and water together then do a buffer with your flour, Then add your enemies of yeast, like sugar, salt, oil
mix 10 to 12 minutes
ferment 90 to 120 minutesferment
make up into 2 ounce balls and roll out , brush on softened butter to the edges and make them look like “Mick Jager” or Ste...
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Posted by Penny Moline on Wednesday, July 18, 2018,
In :
Yeast Bread
Water1 quart
yeast 1 ounce
salt 1 ounce
powdered milk 2 ounce
sugar 2 ounce
shortening ( I just use vegetable oil) 4 ounce
flour 3# 6 ounce
straight dough method
develope 10 to 12 minutes
ferment 90 minutes
make up into 2 ounce rolls
egg wash
bake 425
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Posted by Penny Moline on Wednesday, July 18, 2018,
In :
Cookies
2 cups butter softened
2 cups powdered sugar
3/4 cup sugar
1/2 t vanilla
1/2 t almond extract
2 eggs
5 cups flour
3/4 tablespoon baking soda
3/4 tablespoon cream of tarter
preheat oven to 325
cream sugar, vanilla, eggs almond extract until fluffy
add dry until mixed
bake 12 to15 minutes
doesnt have to be refrigerated before making
hint, always do a test cookie anytime you are making cookies. You can troubleshoot and not ruin the entire batch
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Posted by Penny Moline on Wednesday, July 18, 2018,
1 cup onion chopped
1/4 all purpose flour
16 ounces milk
16 ounces chicken broth
2.5 pounds cauliflower
1 tsp Dijon
8 ounces shredded cheddar cheese
in a pot melt the butter, cook the cauliflower in the butter
add the flour and cook the roux
stir in milk and chicken broth
simmer until cauliflower is tender
blend soup. ( hint, place a kitchen towel on top of the lid to your blender).
adjust seasoning
garnish with popped corn and grated cheese
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if you want to decorate a plate or add fresh parsley to a dish without turning it into “green eggs and ham”. Chop the parsley very fine put it into cheese cloth or a clean kitchen towel and run it under cold water until the water comes out clear.
it will “bounce” on a plate for a beautiful garnish or by adding it to a dressing or a compound butter it will not turn everything so green! Hint. Add parsley or other herbs at the very end of making a compound butter or dressing....
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Posted by Penny Moline on Wednesday, July 18, 2018,
2 cups lightly packed spinach leaves
1/4 cup pine nuts. Toasted
2 tablespoons lemon juice
1 to 2 teaspoons lemon zest
1/3 cups plus 2 teaspoons olive oil
salt and pepper to taste
1/3 cup Parmesan cheese freshly grated
combine spinach, pine nuts, lemon juice and zest in a food processor
lightly pulse until spinach is chopped chopped and ingredients combined
while the food process is running , gradually 1/3 cup olive oil
add salt and pepper
stir in Parmesan cheese
spread pesto over grilled chicken and ...
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1 cup green chilies whole
1/2 pound Jack cheese (or 1/2 cheddar and 1/2 Jack cheese)*
4 eggs
1/2 cup flour
1/2 t baking powder
3/4 cup condensed milk
**keep 1/2 the cheese in slices to fit the whole green chilies
and half of the cheese grated
Beat milk, eggs baking powder, and flour together
stuff chilies with cheese
line up the chilies in a sprayed baking dish
pour mixture over and bake at 375 for about 30 minutes
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Posted by Penny Moline on Wednesday, July 18, 2018,
In :
Salads
this is a really different potato salad! I love cilantro so I find this a wonderful salad to make in the summer time with fresh from the garden tomatoes
3 pounds red potatoes 3/4 inch dice
1/2 pound Roma tomatoes cut into 3/4 inches ( large dice)
1 cup finely sliced red onion
1 cup finely chopped fresh cilantro
1/4 cup and 2 tablespoons rice vinegar
1 cup mayonnaise
cook ok the potatoes in salted water until tender
drain potatoes and cool
in large bowl whisk together vinegar and mayonnaise
add pot...
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Cucumbers peeled, seeded and chopped . I like to use English cucumbers. 1 cup chopped
Greek yogurt plain flavor 2 cups
red onion minced 1/4 cup
Lemon juice 1 tsp
salt 1 tsp
pepper 1/4 tsp
fresh parsley chopped
put into a blender until smooth
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onions diced 12 ounces
jalapeño small dice 3 ounces
garlic minced 1 tsp
celery minced 1 ounce
tomatoes one number 10 can of diced tomatoes (about 3 quarts). Hint can use fresh too
salt 1 tablespoon
sugar 1 tablespoon. ( only use if tomatoes taste bitter)
olive oil 1/2 cup
cilantro chopped 1/4 ounce
water 1 cup
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Posted by Penny Moline on Wednesday, July 18, 2018,
Ground beef 5 pounds
eggs 5 each
olive oil 1 tablespoon
Bread crumbs 1/2 cup
Parmeasan cheese shredded 1/2 cup
milk 1/2 cup
garlic powder 1 tsp
salt and pepper tsp each. ( remember when doing a savory dish use kosher salt only)
parsley 1/4 cup
onion finely minced 1 cup
mix all ingredients together.
keep ground beef COLD
Don’t over mix,
scoop into balls
Bake at 350 until an internal tempature of 155
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Posted by Penny Moline on Wednesday, July 18, 2018,
In :
spinach salad
salad dressing
2/3 cup vegetable oil
1/4 cup red wine vinegar
2 T soy sauce
1 tsp sugar
1 tsp dry mustard
1/4 to 1 tsp curry
1/2 tsp salt
1/2 tsp garlic powder
pepper to taste
fresh spinach
Cooked and crumbled bacon
hard boiled eggs
enjoy
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Posted by Penny Moline on Wednesday, January 20, 2016,
In :
Cakes
Water boiling 3 1/2 cups
Oats 2 cups
Brown sugar 2 cups
sugar 2 cups
butter 1 cup
eggs 4 each
flour AP 3 1/2 cups
Cocoa 2 T
Soda 2 t
salt 1 t
chocolate chips 2 pounds ( more if desired)
Combine oats and water and let stand
cream sugar, butter eggs
add flour, cocoa, soda and salt mix together
Mix cream mixture and dry mixture
Add oats and 1/2 the chocolate chips to combine
Pour batter in greased pan
Add the remaining chips to top of cake
bake at 350 for 40 minutes or until done
I like to add additional chips aft...
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Posted by Penny Moline on Wednesday, January 20, 2016,
In :
Beef
Cut beef into strips 11 pounds
Ginger root diced 6 tablespoons
garlic 6 tablespoons
onion diced 2 cups
soy sauce 1 cup
broccoli 5 pounds
celery bias cut 4 pounds
peppers red 1 pound
peppers green 1 pound
green onions 2 pounds
beef stock 2 quarts
cornstarch slurry 1 quart
soy sauce 1 cup
Combine beef with ginger, garlic and onion
Let set overnight in the refrigerator covered
Add soy sauce and mix
Cut broccoli into bite size pieces
Shock broccoli for 1 1/2 minutes in steamer or in boiling water then into ice wa...
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Posted by Penny Moline on Wednesday, January 20, 2016,
In :
Pies
Cornstarch 6 ounces
Sugar 1 pound
salt 1/2 tsp
cold milk 3 quarts
eggs, beaten 10 each
vanilla 2 tsp
Mix cornstarch, sugar and salt. Add to cold milk and mix until smooth
Cook this mixture over water or in a heavy bottom sauce pan until thick and comes to a boil
Turn off heat
Add a little bit of your hot pudding mixture to the eggs, mix well then add another quart of the hot pudding mixture
add the remaining hot mixture all the while stirring well.
Return this mixture to heat and cook stirring constant...
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Posted by Penny Moline on Wednesday, January 20, 2016,
In :
Pies
Water 1 pound 8 ounces
Sugar 8 ounces
Egg yolks 12 ounces
Cold water 4 ounces
Cornstarch 3 ounces
Sugar 8 ounces
Grated lemon zest 1/2 ounce
Gelatin 1 ounce
Cold water 8 ounces
Lemon juice 16 ounces
Egg whites 16 ounces
Sugar 16 ounces
Dissolve 8 ounces of sugar in 1 pound 8 ounces of water and bring to a boil
Beat egg yolks, cold water, 8 ounces of sugar and lemon zest until smooth
Gradually beat boiling syrup into the egg mixture
Return to heat, bring to a boil, beating constantly with a whip
Bloom 1 ounce...
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Posted by Penny Moline on Wednesday, January 20, 2016,
In :
Desserts
Rice long or medium grain 8 ounces
Milk 3 pounds
vanilla .33 ounce
salt .08 ounce
Egg yolks 3 ounce
sugar 8 ounce
light cream or half and half 8 ounce
Combine rice, milk vanilla and salt in a heavy sauce pan, cover and let simmer over low heat until the rice is tender.
Stir occasionally to be sure mixture doesn't scorch. Remove from heat when cooked
Combine egg yolks, sugar, and cream in a mixing bowl, mix until well combined
Add some of the hot mixture to the egg mixture and stir constantly, then add...
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Posted by Penny Moline on Wednesday, January 20, 2016,
In :
Desserts
Flour 2 cups
Sugar, granulated 2 Tablespoons
Cinnamon 1/4 teaspoon
Wine 1/4 cup
shortening 3 Tablespoons
Egg, slightly beaten 1 each
Vegetable oil for frying as needed
Beaten egg white or milk as needed
Cut shortening into flour until the mixture resembles coarse crumbs
fold in sugar and cinnamon
gradually add wine; a few drops at a time
add slightly beaten egg
form into a ball, cover and let rest in a cool place one to two hours
divide into quarters
On a slightly floured surface, roll out dough as thin a...
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Posted by Penny Moline on Wednesday, January 20, 2016,
In :
Beef
Break apart steak ( or sirloin or other flavorful steak meat, sliced thin(
Meat 12 pounds
Onions julienne 1 pound
Red pepper julienne 1 pound
Green Pepper julienne 1 pound
mushrooms sliced 1 pound
Swiss cheese as needed for sandwiches
Saute meat and reserve
saute onions, peppers and mushrooms
combine meat with vegetables
Season with salt and pepper and a dash of Worcestershire sauce
portion in appropriate size for a hoagie bun
Cover with cheese and allow to melt
Serve on a hoagie
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Posted by Penny Moline on Wednesday, January 20, 2016,
In :
Desserts
Eggs 1 pound
Sugar 1/2 pound
salt 1/2 teaspoon
vanilla 1/2 ounce
Milk 2.5 pounds
Combine the eggs, sugar, salt and vanilla in a mixing bowl. Mix until thoroughly blended but do not whip.
Scald the milk in a double boiler or in a sauce pan over low heat
Gradually pour the milk into the egg mixture, stirring constantly
Skim off all foam from the surface of the liquid
Arrange custard cups in a shallow baking pan
butter the insides of the cups if the custards are to be unmolded
carefully pour the custard m...
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Posted by Penny Moline on Wednesday, January 20, 2016,
In :
Desserts
Half and half 2 cups
Sugar 4 ounces
4 eggs plus one yolk
Lightly mix eggs and add sugar, add half and half strain into custard cups and bake in a water bath at 350 degrees, making sure that the internal temperature does not exceed 185 degrees
bake until set
Variation
3/4 cup granulated sugar
In a heavy pan cook sugar until caramel state
cover the bottom of cup with caramel then add the custard
** can be made with 2 cups of milk instead of half and half
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Salt 1 cup
Black pepper 1/4 cup
paprika 1/4 cup
onion powder 2 Tablespoons
Garlic powder 2 Tablespoons
Mix together
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Semi sweet chocolate cut into small pieces 12 ounces
Strong black coffee 3/4 cup
butter cut into 1/2 inch pieces and fully chilled
Melt the chocolate with the coffee in a heavy sauce pan over low heat
Remove from pan and beat in chilled butter 1 piece at a time
Continue to beat mixture until smooth
chill until it thickens to a spreading consistency
Spread on cake swirling it as decoratively as you can
Place in the refrigerator and let the cassata ripen for at least 24 hours
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Posted by Penny Moline on Friday, January 8, 2016,
In :
Desserts
Slice 4 apples in half scoop out seeds with a melon baller
Place in water with a tablespoon of lemon juice
Mix together
1/4 cup butter softened
1/2 cup oats
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
pinch of ginger
pinch of salt
Place apples on a baking sheet
Preheat oven to 350
Fill the top apple haves with the mixture
bake until golden brown and apples are tender
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Posted by Penny Moline on Friday, January 8, 2016,
In :
Breakfast
3 cups old fashion oats ( not instant)
1/2 cup almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seed
1/4 cup sesame seeds
1/2 tablespoon wheat germ ( optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup water
1/4 cup oil
1/2 cup honey
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 cup dried fruit, cranberries, cherries, apricots, dates, figs, or raisins
Preheat oven to 325
Combine oats, nuts, seeds, wheat germ, cinnamon and salt in a large bowl
In a small saucepan bring to a boil, water,...
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Posted by Penny Moline on Friday, January 8, 2016,
In :
Desserts
Apples 3 pounds
Raisins 4 ounces
Lemon juice 1 ounce
sugar 8 ounces
Mix apples, raisins, lemon and sugar and let macerate. Drain liquid
sugar 8 ounces
cinnamon to taste
grated lemon zest to taste
walnuts ( optional) 4 ounces
Combine sugar, walnuts, and add to drained apples
Add lemon zest and cinnamon
Use in pastries and strudel
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Posted by Penny Moline on Friday, January 8, 2016,
In :
Cookies
butter 12 ounces
sugar 8 ounces
salt 3/4 teaspoon
almond extract 1 teaspoon
egg yolks 4 ounces
pastry flour 1 pound
cream butter, sugar, salt, almond flavoring with eggs
Add flour to combine
portion and bake
Continue reading ...
Water 1 quart
Sugar 1 pound 8 ounces
corn starch 4 ounces ( add water for slurry)
corn syrup 4 ounces
lemon juice 1 ounce
fruit puree 1 pint
Bring water and sugar to a boil
dissolve starch in water and stir into sugar mixture. cook until thick and clear
add corn syrup, lemon juice, and fruit puree
return to a simmer
adjust color if necessary with puree and coloring
Continue reading ...
Raspberries 1 pound 8 ounces
red current jelly 8 ounces
sugar 4 ounces
Puree raspberries and put through a sieve
combine ingredients and simmer to thicken as desired
Continue reading ...
Sugar 1 pound
Water 1 1/2 pint
cornstarch slurry 3 tablespoon
Lemon juice 4 ounces
Lemon rind 2 teaspoons
Nutmeg 1/4 teaspoon
salt 1/4 teaspoon
butter 2 ounces
Bring sugar and water to a boil
Add cornstarch and cook 5 minutes
Remove from heat and add lemon juice, rind, nutmeg and salt
incorporate the butter in small pieces until combined and smooth
Continue reading ...
Sugar granulated 1 pound
cornstarch 1.5 ounce
salt 1/4 teaspoon
water boiling 1 quart
lemon juice 1/3 cup
butter 1/2 ounce
Mix dry ingredients
Add boiling water to dry ingredients and cook until clear
Add lemon juice and butter
mix until smooth
Continue reading ...
Water 1 pint
corn syrup 1 quart
combine until smooth
Continue reading ...
Sugar, granulated 12 ounces
cornstarch 2 ounces
salt 1 teaspoon
cocoa 3 ounces
water cold 1 cup
water boiling hot 3 1/2 cup
butter 6 ounces
vanilla 1 teaspoon
Mix dry ingredients
Add cold water gradually to form a smooth paste
Add boiling water slowly while stirring. Boil 5 minute or until thick
Remove from heat
Add butter combine until smooth
Continue reading ...
Posted by Penny Moline on Friday, January 8, 2016,
In :
Breakfast
3 cups rolled oats, use old fashioned not instant
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup small diced fruit, such as dried cranberries, raisins etc
1/2 cup nuts like sunflower seeds, pecans, walnuts pumpkin seed etc
Heat oven to 350
Place oats, brown sugar, cinnamon and salt in a large bowl, combine
place oil, hone and vanilla and mix together then pour over the oat mixture
spread to a thin laye...
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Posted by Penny Moline on Friday, January 8, 2016,
In :
Breakfast
3 cups rolled oats ( do not use instant use old fashion)
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 vegetable oil
1 teaspoon vanilla extract
1/2 cup dried fruit, dried cranberries, raisins, any dried fruit
1/2 cup chopped nuts, sunflower seeds, pumpkin seeds, pecans, what ever you have on hand
Heat oven to 350
Place oats, brown sugar, cinnamon and salt in a large bowl stir to combine and set aside
in a small bowl place honey, oil and vanilla mix we...
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1/3 cup ground cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground nutmeg or mace
1 1/2 teaspoon ground cloves
1 1/2 teaspoon ground alspice
Continue reading ...
Cream Cheese 1 pound
Butter 8 ounces
Powdered sugar 2 pounds
Vanilla 2 teaspoons
Almond flavoring 2 teaspoons
Lemon peel 2 Tablespoons
Orange Peel 1 Tablespoon
Chocolate 4 ounces chopped or use chocolate chips
This is great over a yellow cake or white cake. You could even use it on a Chocolate cake. Enjoy
Continue reading ...
Posted by Penny Moline on Thursday, January 7, 2016,
1/2 onion small dice
1 rib celery diced small
1 carrot diced small
saute vegetables in olive oil until tender
add wild rice
add water or chicken or vegetable stock
bring to a boil, cover lower heat to a simmer and cook until tender about 50 minutes
Season with salt and pepper.
( If you aren't trying to be healthy... add some butter to the wild rice. It really adds a lot to the flavor)
Continue reading ...
4 chicken breasts pounded thin or butterflied
Filling:
1 roasted red pepper skin removed chopped small
1 Tablespoon fresh basil
1 Tablespoon fresh parsley
1/2 cup feta cheese
olive oil to drizzle
salt and pepper to taste
Mix ingredients together
1/2 cup chicken stock
tooth picks for holding the chicken together
If you want to bread the chicken then you would do a standard breading of seasoned flour, eggs and milk mixture, and seasoned bread crumbs
place some filling in the thinly pounded chicken breast ...
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1 cup tomatoes grape work well this time of year they seem to have better flavor) cut into bite size
1 cup cucumbers English work well cut bite size
2 peppers red, green, yellow ( I like a mixture of colors) chopped bite size
1/2 red onion diced small
Kalamata olives to taste, seeded and chopped
feta cheese to taste
salt and pepper
You can dress the salad with either red wine vinegar and olive oil, or balsamic vinegar... recipe
follows:
3/4 cup oil ( I use canola)
1/4 cup balsamic vinegar
Dijon mustard...
Continue reading ...
Marinade for salmon
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup Dijon style mustard
3 tablespoons horseradish
1 tablespoon rice wine vinegar
2 tablespoons brown sugar or honey ( optional on both)
place salmon in the marinade for 30 minutes
Grill salmon until internal temperature of 145
Salt and pepper to taste
Place clean spinach on plate, arrange walnuts ( you can toast the walnuts in a dry saute pan) and pomegranates seeds and add the salmon. Drizzle with fresh lemon or vinaigrette of choice
Continue reading ...
Don't go buy expensive Kale chips.... here is the easiest recipe
1 head of kale washed and dried in a salad spinner
olive oil to drizzle
kosher salt
remove the ribs from the kale and cut into pieces
bake at 300 degrees until crisp... It really doesn't take longer than a couple of minutes
Fast and easy AND delicious
Continue reading ...
Brussels sprouts washed and thinly sliced .. ( Trader Joe sales them already sliced)
Garlic clove ( optional)
1 fried egg per serving cooked over easy or any way you like them
Hot sauce if desired
Saute the brussel sprouts and garlic in olive oil, coconut oil, or canola oil until crisp tender
Cook an egg ( I like over easy ) as desired
Place the Brussels sprouts in a bowl add the egg to the top
I also saute Brussels spouts and add egg whites... it's my favorite breakfast!
Continue reading ...
Creamy, fruity citrus smoothie made with orange, mango, banana and not much else... Vitamin C has never tasted so fantastic
1 frozen ripe banana ( hint: when you are about to throw away a banana because it has gotten too dark place it in a zip lock in the freezer it will be perfect for this recipe).
1/4 cup orange juice ( about 1 orange)
2 oranges peeled and sliced *
1 cup frozen mango chunks **
1/2 cup frozen or fresh pineapple chunks
Blend the frozen banana chunks, and orange juice together unt...
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2 ripe bananas
1 kiwi
1 pear
1 avocado
2 big handfuls of fresh spinach or kale or super greens
water as needed
Take the skin off from the banana, peel the kiwi, cut the pear into bite size pieces ( remove the core) cut the avocado in half and take the pit out using your knife. Scoop our the flesh
add to the blender with the spinach and water blend until smooth
If the smoothie seems too thick, add more water or add some ice
You should get two glasses of green smoothie out of this recipe
Continue reading ...
cold look out.... you've met your match!
Cold buster green smoothie
1/2 cup fresh orange juice ( about 1 orange)
1/2 cup fresh red grapefruit juice ( about 1/2 grapefruit)
1 cup fresh pineapple chunks
1 kiwi peeled
3 to 4 leaves kale, stems removed ( about one cup loosely packed)
1 Tablespoon chia seeds or hemp seeds
2 to 3 tablespoons raw honey to taste or subistute a banana ( which is what I do)
1 small grape size chunk of ginger fresh, peeled and grated
combine all ingredients in your blender and pr...
Continue reading ...
Posted by Penny Moline on Monday, February 23, 2015,
Every once in awhile I do a cooking class with my mom at a wonderful cooking store in Twin Falls, Idaho. This last time I did "healthy cooking" I'm going to share the recipes that I made. Look for the recipe under the following tags on my site.
.
Cold buster smoothie
Green Smoothie
Get your sunshine smoothie
Don't think Brussels sprouts are just for dinner! " we are making them for breakfast"
Kale Chips
Marinade for Salmon
Balsamic Vinaigrette
Chopped pepper salad
Chicken Stuffed with feta
Wild Rice...
Continue reading ...
Posted by Penny Moline on Friday, October 24, 2014,
In :
Salads
This would be so good in a wrap too. Just add some more veggies!
1 1/2 cups couscous ( today I made it with Israeli couscous and it was great but regular
is what the recipe calls for)
1 tablespoon butter
1 1/2 cups boiling water if using regular couscous, but for Israeli couscous cook in boiling water. Rule of thumb is one pound of pasta per gallon of water.
1/4 cup plain yogurt
1/4 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon turmeric
1 teaspoon kosher salt
1 tea...
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Posted by Penny Moline on Friday, September 19, 2014,
In :
Soup
I have already posted a Gazpacho recipe in my blog... this is the same recipe. I have so many beautiful tomatoes in my garden that I decided to make gazpacho when it was raining and did it with my indoor grill. I must say it was fabulous! Find recipe under soup.
Continue reading ...
Posted by Penny Moline on Friday, September 19, 2014,
In :
Vegetables
1 cup walnuts
1 garlic clove smashed into a paste
2 tablespoons lemon juice
5 tablespoons olive oil
salt and pepper to taste
2 large leeks with the white used only cut into 2 inch pieces. Put leeks into water and get the sand out of them. Pull the leeks up out of the water with your hand. do not strain or you will keep the sand in the leeks.
2 large zucchini halved lengthwise
1/2 cup flat leaf parsley chopped
Toast walnuts in a dry pan over heat
chop garlic to a small dice and add a pinch of kosh...
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Posted by Penny Moline on Monday, July 21, 2014,
In :
Desserts
How easy and fun this is!
Use your favorite pie shell recipe and canned apple pie filling
Hollow out the apples, fill with apple with apple pie filling, make a lattice top with the pie shell ( you could even buy a pie shell) and bake at 350 until the apple is tender. .
Great for picnics, fun for dessert!
Enjoy
Continue reading ...
Posted by Penny Moline on Wednesday, July 16, 2014,
In :
Desserts
Pavlova
Meringue
11/2 teaspoon vanilla
1/2 teaspoon cream of tarter
1 1/2 Tablespoon cornstarch
1 1/2 cup granulated sugar
3/4 cup (6 ounces) egg white room temperature ( if you don't want to leave the eggs out and have them come to room temp, put them in a container of warm water for about 10 minutes)
pinch of salt
I used fresh berries without added sugar but if you want more of a topping follow the recipe below
Topping
2 pints fresh berries
1/4 cup sugar
combine and let rest
Whip cream to serve
Prehea...
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Posted by Penny Moline on Wednesday, July 9, 2014,
In :
Desserts
Puff pastry poached pears
4 firm small pears such as bosc
4 cups water
2 cups sugar
1 cup honey
1/2 lemon
2 teaspoons vanilla or 1 vanilla bean
4 cinnamon sticks
6 whole cloves
Peel pears and core from the bottom.
Cut the bottom off the pears so that they stand up
In a small sauce pan combine water, sugar and honey and simmer until the water is clear and the sugar has melted.
Add the pears, vanilla, lemon , cinnamon and cloves
Simmer pears until fork tender
( hint) if the pears seem to float to the top, ad...
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Posted by Penny Moline on Wednesday, July 9, 2014,
In :
Salads
5 ears corn shucked
1 shallot chopped small dice
1/4 cup fresh lime juice
olive oil to drizzle
Cotija cheese to taste
fresco chili or jalapeno pepper
cilantro chopped as desired
cut off the kernels of 1 ear of corn
toss with shallot, chili, lime juice,salt and pepper
Grill 4 ears of corn with a drizzle of olive oil ( don't use butter) Hint... I like to boil or steam or microwave my corn until almost tender before I grill it.
Grill until pretty golden
Cut the kernels from the cob add to the raw corn
Add...
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Posted by Penny Moline on Wednesday, July 9, 2014,
In :
Salads
Dressing:
1/2 cup fresh squeezed lime juice
2 T rice vinegar
2 T Chili powder
2 T honey
can add a pinch of cayenne if desired
1/2 cup vegetable oil
salt and pepper to taste
Salad
1 pound jicama cut into matchsticks
1/2 head of cabbage, green or purple or a combination shredded
2 carrots grated
1/4 cup chopped cilantro
1/2 cup roasted corn ( great use for left over corn on the cob or just use frozen corn)
1 cup black beans ( drained well)
may add red pepper cut into a julienne
may add jalapeno pepper cut int...
Continue reading ...
Posted by Penny Moline on Wednesday, July 9, 2014,
In :
Salads
Finely grated zest of one lemon about a teaspoon
1 1/2 tablespoon lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
salt and pepper to taste
1 pound Brussel sprouts
2 Tablespoons pumpkin seeds
1 avocado sliced
Whisk lemon zest and juice with mustard, drizzle in oil slowly.
Toss dressing with Brussel sprouts leaves and pumpkin seeds
season with salt and pepper to taste.
Continue reading ...
Posted by Penny Moline on Tuesday, October 22, 2013,
In :
Pies
1 ( 15 ounce) can pumpkin puree
1/2 cup half and half
3/4 cup sugar
1 T all purpose flour
1 teaspoon lemon zest
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon all spice
1/4 teaspoon ginger
1 pie shell ( 9 inch)
for the carmel pecan topping
3/4 cup brown sugar
1 cup chopped pecans
3 tablespoons butter
preheat the oven to 375 degrees
beat eggs, pumpline, half and half together until smooth.
Stir in sugar, flour, lemon zest, vanilla, salt and spices
Mix until eve...
Continue reading ...
Posted by Penny Moline on Tuesday, August 27, 2013,
In :
seafood
Marinade
1/4 cup olive oil
1/4 cup soy sauce
14 cup dijon mustard
3 tablespoons perpared horseradish
2 Tablespoons brown sugar
1 teaspoon rice vinegar
whisk together
6 salmon fillets with skin
Pour about 1/3 of the marinade on the salmon
It works well in a zip lock bag make sure you have sealed well and place in a bag
let marinade for about 30 minutes
Remove from the marinade and grill
during the last frew minute brush with the reserved marinade
wonderful and a quick dinner
1
Continue reading ...
This is a quick dinner idea
marinade
1/3 cup coarsely chopped mint
1/4 cup olive oil
1/4 cu fresh lemon juce
1 T coarsley chopped garlic
salt and pepper to taste
Whisk together
4 boneless skinless chicken breast
Marinade the chicken for about 1 hour
Sauce
2 T olive oil
2 T butter
13 cup minced yellow onion
1 t minced jalapeno pepper without seeds
1/4 cup dijon mustard
2 T honey
In medium sauce pan add butter and olive oil
add onion and jalapeno and cook until onion is translusent
remove from heat
whisk in mustar...
Continue reading ...
Posted by Penny Moline on Tuesday, August 27, 2013,
In :
Lamb
dressing:
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 teaspoon dried oregano
salt and pepper to taste
whisk together
reserve 1/4 cup
16 rib lamb chops about 3/4 inch thick and trimmed of all fat
brush both sides of the 1/4 cup dressing on the lamb chops and cover in plastic wrap
refridgerate up to 2 hours
Salad;
1 small egg plant ( globe) cut into 1 inch strips, ( some people will salt the eggplant and let stand for 30 mintues, and some people will peel the egg plant. ho...
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Posted by Penny Moline on Tuesday, August 27, 2013,
In :
Beef
rub;
1 T paperika
1 t garlic powder
1 t dried oregano
1 t dried thyme
1 t granulated onion
1 t salt
1/4 t cayenne
Mix together
1 beef brisket about 3 pounds
olive oil
rub the brisket with olive oil and sear in a hot pan
sauce;
1 T butter
1 T olive oil
1 medium onion minced
1 T minced garlic
1 t caraway seeds ( optional)
1/2 cup ketcup
1 cup beef broth
2 cups guinness Stout
3 T balsamic vinegar
In a medium sauce pan melt butter and olive oil
add onion and garlic and caraway seeds cook for 5 to 6 minute over medium ...
Continue reading ...
Posted by Penny Moline on Tuesday, August 27, 2013,
In :
Beef
garlic butter
1 large garlic head
1 tsp olive oil
2 T butter softened
1 t dijon mustard
1 t worcestershire sauce
salt to taste
4 new york steaks
salt and pepper
remove the loose papery outer skin from the garlic head and cut about 1/2 inch off the top to expose the cloves.
Place the garlic head on a large enough square of foil to seal
drizzle with olive oil and cook in the oven or grill until soft
allow to cool
squeese the cooled garlic out into a small bowl. Using a fork mash
add the remaining ingredie...
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Posted by Penny Moline on Tuesday, August 27, 2013,
In :
Beef
Guacamole:
1 large ripe avocado pitted and skin removed
1 cup finely chopped tomato
2 green onions (white parts only) minced
1 T finely chopped cilantro
1 T fresh lime juice
1 t minced jalapeno pepper
salt and pepper to taste
Mash the avocado with the back of a fork. Add remaining ingredients mix well
Burger:
2 pounds ground chuck ( 80 percent lean)
2 T olive oil
3 green onions minced
2 t cumin
2 t chile powder
2 t dried oregano
2 t minced jalapeno pepper with seeds
2 t minced garlic
salt and pepper to taste...
Continue reading ...
Posted by Penny Moline on Tuesday, August 27, 2013,
In :
Appetizer
The dip;
4 slices yellow onions cut about 1/2 inch thick
olive oil
1/2 cup cilantro leaves
12 cup sour cream
1/4 cup pinenuts
14 cup cream cheese
2 t lime juice
1 t granulated onion
1 t chili powder
1 t granulated garlic
14 t cumin
salt and pepper to taste
Brush or spray the onion slices with olive oil
grill until very tender about 15 minutes
turning once during cooking time
put the grilled onion slices in a food processor add the remaining ingredients and process until smooth
transfer to a serving bowl and s...
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Posted by Penny Moline on Tuesday, August 27, 2013,
In :
Salads
dressing:
3 T olive oil
2 T honey divided
2 T champange vinegar divided
salt and pepper to taste
8 large or 12 small fresh figs
5 to 6 cups loosely packed baby arugula
2 to 3 ounces asiago, parmigiano-reggiano or dry jack cheese
trim the stems of the figs and cut length wise. Arrange cut side up on a platter
whisk together the reserved honey and vinegar until completely blended. Lighly brush on the figs
grill figs cut side down until warm and lighly caramelized about 2 minute and turn.
set aside
place...
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Posted by Penny Moline on Tuesday, August 27, 2013,
In :
seafood
Marinade:
1/4 cup olive oil
2 T lemon juice
2 T chopped italian parsley
2 t dried oregano
1 1/2 t minced garlic
1 t lemon zest
salt and pepper to taste
1/4 t crushed red pepper flakes
Whisk together
20 jumbo shrimp, deveined and peeled
Marinade the shrimp for 30 mintues
Thread the shrimp on to skewers, sprinkle with the bread crumbs and grill
serve warm
1 tablespoon fine dried bread crumbs or panko
Continue reading ...
4 green onions choarsely chopped
1 habanero chile, stemmed, seeded and coursely chopped
3 tablespoons canola oil
2 tablespoons lime juice
1 tablespoons granulated garlic
2 teaspoons dried thyme
2 teaspoons all spice
1 teaspoon sugar
salt and pepper to taste
to make a paste place all the ingredients in a food processor and blend
1 whole chicken or 4 to 6 chicken breast
Rub the paste all over the chicken and refridgerate 12 to 24 hours
Grill the chicken until done 165 internal tempature.
Continue reading ...
marinade
1/3 cup bourbon
2 tablespoons maple syrup
1 tablespoon dijon mustard
1 tablespoon minced garlic
4 chicken breast
2 tablespoons olive oil
salt and pepper to taste
marniade for at least 2 hours.
Grill to 165 degrees...basting with the reserved marinade
Continue reading ...
Marinade
1/2 cup chopped fresh italian parsley
1/4 cup dry white wine
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoons minced garlic
1 tablespoon black olive tapenade
1 teaspoon dried oregano
1 teaspoon paprika
salt and pepper to taste
Whisk together all the ingredients and reserve 1/4 of the marinade
marinade the chicken for 6 hours
grill the chicken and baste with the reserved marinade.
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Marinade
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons tequila
1 teaspoon lime zest
1/8 teaspoon cayenne
salt and pepper to taste
Whisk ingredients together reserve 1/4 of the marinade
4 boneless chicken breast
place the chicken breast in the marinade and distribute well. refrigerate for about an hour
Remove the chicken and toss the marinade except the reserved.
grill the breast and baste with the remaining marinade.
Continue reading ...
Rub
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
mix all ingredients togeher
1 whole chicken 4 to 5 pounds rinse the chicken under water and pat dry
2 teaspoons vegetable oil
rub the oil and the rub into the chicken
1 can ( 16 ounce) beer Open the can and pour off half of the beer
set the half full can on a flat surface and slide the chicken ov...
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Posted by Penny Moline on Tuesday, August 27, 2013,
In :
Pork
Rub
1 tablespoon minced garlic
1 teaspoon minced rosemary ( please only use fresh rosemary)
salt and pepper to taste
1 pork tenderloin
1/4 pound of thinly sliced pancetta
Trim away any excess fat from the tenderloin
rub the tenderloin with the garlic and rosemary, salt and pepper
wrap with the pancetta and secure with either toothpicks or kitchen string
Grill until they have reached a interal tempature of 145 and the bacon is crips
take the toothpicks or the kitchen string off. Let rest for 10 minut...
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Posted by Penny Moline on Tuesday, August 27, 2013,
In :
Pork
Marinade
1/3 cup orange juice
2 Tablespoons olive oil
2 tablespoons worcestershire sauce
1 tablespoons molasses
1 tablespoons minced garlic
whisk all ingredients together
2 pork tenderloins
Add marinade to pork tenderloins in a glass bowl, cover with plastic wrap and refrigerate 1 to 2 hours
Rub
2 teaspoons chili powder
1 tsp black pepper
1 tsp kosher salt ( please make sure you are using kosher not table salt or it will be too salty)
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp granulated garlic
Pull ...
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Posted by Penny Moline on Tuesday, August 27, 2013,
In :
pork chops
A friend of mine ( Pam) gave me a big sack of peaches from her yard yesterday... this is what I did with some of them. The heat from the pork chop is cooled by the peaches. It's a really good combination!
Marinade
2 tablespoons apple cider vinegar
1 chipotle chili in adobo sauce minced
1 tablespoon adobo sauce from the can of chipotle in adobo
1 teaspoon minced garlic
1 teaspoon dried oregano
salt and pepper to taste
whisk together the marinade ingredients
2 thick cut pork chops ( you can use chick...
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Posted by Penny Moline on Tuesday, August 27, 2013,
In :
Pork
1 bone in ham, 12 to 14 pounds
2 tablespoons crushed black peppercorns
2 tablespoons crushed mustard seeds
Allow the ham to sit at room tempature for about 30 minutes before grilling
Place in a heavy duty foil baking pan ( or I use my cast iron pan)
score the ham in a diagonal pattern with diamond cuts about 1 inch apart
rub the spices into the ham.
If you don't have mustard seeds use a brown mustard and brown sugar blend
Grill the ham over low heat until the internal tempature of the ham is over 140...
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Posted by Penny Moline on Tuesday, August 27, 2013,
In :
Desserts
1 package brownie mix
3 1/2 cup shredded coconut, toasted
2 packages of 14 ounce caramels unwrapped
1/2 tsp salt
4 Tablespoons milk
3 ounces chocolate, semi sweet
prepare brownie mix according to directions on box
Preheat oven to 375
place coconut on a baking pan and cokk until toasted, watch closely so you don't burn them
In a pot add caramels, salt and milk and cook until carmel has melted.
You can do this in your microwave as well, just stir often
Add coconut and mix together
spread over cooled brow...
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Posted by Penny Moline on Tuesday, August 27, 2013,
In :
Appetizer
8 ounces cheddar cheese, or pepper jack, or mixture
1 loaf of round soft bread
8 ounces bacon, diced and cooked crisp
1/2 cup melted butter
1 tablespoon ranch dressing dry mix from packet
Cut bread in 3/4 inch intervals, being careful not to cut all the way through it, then cut again cross ways
not cutting all the way through
Place cheese in between all the cuts, sprinkle with bacon
blend melted butter and ranch mix and drizzle over bread
wrap in foil
bake at 350 for 15 minutes
uncover and bake 10 more ...
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Carmel ... my favorite for carmel popcorn!
you can cut this recipe down. It's large, makes enough carmel for you to make gifts of the carmel popcorn.
brown sugar 5 pounds 8 ounces
sweet condensed milk 4 cans
corn syrup 3 pounds 12 ounces
butter 1 pound
Caramel sauce
1 cup sugar
2 Tablespoons light corn syrup
1/4 tsp salt
1/2 cup water
1/2 cup heavy cream
2 Tablespoons unsalted butter
1/2 tsp pure vanilla extract
here is the method for both;
in sauce pan, combine ingredients
cook over medium heat until sug...
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Posted by Penny Moline on Thursday, August 22, 2013,
In :
Beef
one package top ramen per burger
1 egg per ramen bun
oil to fry
1 beef patty 75 percent lean works the best .. ( hey we aren't watching calories on this one)
soy sauce to taste
sesame oil to taste
salt and pepper to taste
1 green onion chopped on a bias per sandwich
Arugula ( as desired)
cheddar cheese as desired
Fried egg optional
Wax paper
First cook your ramen noodles with out seasoning packet as directed on the package
Strain
Beat one egg then add your ramen noodles to coat.
Divide into two amounts
plac...
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Posted by Penny Moline on Thursday, August 22, 2013,
In :
Salads
2 pounds red potatoes scrubbed clean
2 tablespoons oil
kosher salt as needed
8 ounces ( half a pound) of bacon, diced and cooked until crisp divided in two
1 cup sour cream
4 green onions, thinkly sliced
2 cups cheddar cheese, shredded
pepper to taste
preheat oven to 350 degrees
toss potatoes in oil add kosher salt to taste
place on sheet pan and bake until the potatoes are tender
it will depend on the size of the potatoes how long it will take to bake
When potatoes are baked and cool enought to handle,...
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One package Puff Pastry
4 chicken breast, cut and trim any fat away
1 bag of fresh baby spinach or 1 small carton of frozen spinach ( best value)
1 shallot or small onion diced small
1 cup of mushrooms diced small
1 8 ounce package of cream cheese
egg wash ( equal parts milk and water)
Season chicken with salt and pepper, garlic powder, Italian seasoning, what ever floats your boat
Grill mark the chicken, but do not fully cook... this is an extra step that I like to do
set aside
In a saute pan with oli...
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1 package chicken tenders, or chicken breast cut into strips, or a half chicken breast
Soak overnight in buttermilk (or milk with a dash of lemon juice) to cover chicken ( if you don't soak over night soak at least 20 to 30 minutes)
Seasoning mix
1/2 teaspoon salt
1 Tablespoon season all (Season All is made by Morton's, it also come in spicy and can be purchased at most grocery stores)
3/4 teaspoons black pepper
1 cup flour
2 teaspoons paprika
preheat oven to 400 degrees
melt 1/2 stick of butter and ...
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Posted by Penny Moline on Monday, August 12, 2013,
In :
Vegetables
4 acorn squash
1/2 cup brown sugar
1/2 cup butter
1/2 cup apple cidar
1 tsp cinnamon
1/2 tsp ground nutmeg if desired
1/2 tsp ginger
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 350.
bake the acorn squash until softened
cut into rings
cool
Heat sugar in a nonstick skillet
over medium heat add sugar and butter
add the acorn squash
bake to finish in oven
Continue reading ...
5 pounds red potatoes
1 8 ounce cream cheese
1 1/2 cups half and half, evaporated milk, milk, cream,
1 tsp salt
1 tsp pepper
melted butter as needed
preheat the oven to 350.
Bake the potatoes in the oven until tender
while still hot transfer to a very large bowl.
using an electric mixer mashed the potatoes with their skins on ( you can do this in batches for this large amount)
add cream cheese, half and half or cream etc.
beat until combined
add butter as desired
season with salt and pepper
Top with...
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Posted by Penny Moline on Monday, July 22, 2013,
In :
Appetizer
1 can of Pillsbury Grands flaky layer biscuits
cubed Mozzarella 1 inch by 1 inch
2 pounds of bacon
oil for frying
Cube the cheese
cut each biscuit into 1/4
place a cube of cheees inside the biscuit quarter and roll up tight
wrap each bomb with a piece of bacon and secure with a toothpick
Heat up about 2 inches of oil in a pot to 350 degree
Fry the rolls in small batches
Drain on paper towel
Serve warm!
Enjoy
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Posted by Penny Moline on Monday, June 3, 2013,
In :
Breakfast
4 large eggs
3/4 cup half and half
1/4 cup Grand Marnier, ( you could also sub with some orange juice)
2 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla
8 slices of French bread cut into 3/4 inch thick, or Texas toast
powdered sugar
warmed maple syrup
Whisk the eggs, half and half, Grand Marnier, sugar, vanilla together.
Quickly dip each slice of bread
Place a baking sheet in a preheated 350 degree oven
melt 2 tablespoons of butter in a heavy skillet over medium heat
add a b...
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stuffing:
2 tablespoons olive oil
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 jar artichoke hearts (7 oz) not marinated
2 teaspoon minced garlic
salt and pepper to taste
3 ounces fresh goat cheese
3 tablespoons sundreied tomatoes oil packed
2 tablespoons fresh basil chopped fine
4 large boneless chicken breast
olive oil
salt and pepper
In a medium pan combine the olive oil, thyme and red pepper flakes
drain the jar of artichoke hearts and chop coarsely
add the artichoke , minced garlic, and sa...
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2 tablespoons honey
2 tablespoons orange juice
1/8 teaspoon cinnamon
4 cups fresh fruit cut into bite size chunks such as pineapple, strawberries, apricots, nectarines, peaches, pears, apples, cherries, grapes,
2 teaspoons grated lime juice optional
combine honey, orange juice, and cinnamon
add fruit and toss to caot
alternately put the fruit on the skewers
grill kebabs until the fruit is tender
sprinkle with zest and serve
If desired you can sprinkle with brown sugar
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3 tablespoons fresh lime juice
1 tablespoons tequila (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried chili powder
salt and pepper to taste
butter
4 ears of corn unhusked but the corn silk removed.
Preheat grill
peel back the corn husk and remove the silk
rinse under cold water
brush the lime juice mixture over the corn kernels then pull back the husk and tie with a kitchen string
grill with the lid down turning as the husks blackened, for about 20 minutes or until piping hot and tender
brush wit...
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2 tablespoons lemon juice
2 teaspoons dijon mustard
2 teaspoons olive oil
1/4 teaspoon salt
1/4 cup freshly chopped parsley
1 teaspoon lemon zest
1 clove garlic minced
1 pound large shrimp, shelled and deveined
1 pound fresh asparagus, trimed and cut diagonally into 2 inch lengths
1/2 cup finely diced red bell pepper
1 tablespoon chopped pecans
Combine lemon juice, mustard, oil and salt and set aside this is the dressing for the asparagus
add parsley, lemon zest, and garlic in a seperate bowl
Coat the sh...
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Posted by Penny Moline on Monday, May 20, 2013,
In :
Beef
1/2 cup apriot nectar
1/4 cup white wine
3 tablespoons honey
1 teaspoon lime zest grated
3 tablespoons lime juice
1 clove garlic minced
1 teaspoon oregano
1 pound bottom round of beef cut into 1 inch cubes
16 fresh apricots cut into chunks or dried apricot halves
1 pound sweet potatoes peeled and cut into chunks 8 small onions or 2 large onions cut into chunks
1 zucchini cut into 16 pieces
Combine the apricot nectar, wine, honey, lime zest, lime juice, garlc and oregano, set aside 1/4 cup. Then add Be...
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Posted by Penny Moline on Monday, May 6, 2013,
In :
Yeast Bread
water 1 quart
yeast 1 1/2 ounce
salt 1 ounce
sugar 1 ounce
olive oil 1 1/4 ounce
flour 3 pounds 8 ounces
straight dough method
mix 8 to 10 minutes
ferment 90 minutes
make up
let rise
bake at 425
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Posted by Penny Moline on Monday, May 6, 2013,
In :
Yeast Bread
1 1/2 teaspoon dry yeast
1 1/4 cup water
1 1/2 t salt
1 1/2 t sugar
1 1/2 tablespoon powdered milk
1 1/2 Tablespoons butter
Staight dough method
mix 10 minutes
ferment 90 minutes
make up
let rise
bake 375
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Posted by Penny Moline on Monday, May 6, 2013,
In :
Yeast Bread
yeast 1 1/2 ounce
water 1 quart
sa;t 1 /2 ounce
shortening 6 ounce
powdered milk 3 ounce
brown sugar 5.5 ounce
honey 1/4 cup
molasses 1/4 cup
wheat flour 2 pounds 8 ounces
bread flour 2 pounds 8 ounces
Straight dough method
develop 10 minutes
ferment 90 minutes
make up
let rise again
bake 425
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Posted by Penny Moline on Monday, May 6, 2013,
In :
Yeast Bread
water 1 quart
yeast 1.5 ounce
powdered milk 3 ounces
salt 1 ounce
sugar 4 ounce
shortening 4 ounce
eggs 1/2 cup
high gluten flour 2 lbs 5 ounces
whole wheat flour 12 ounces
multi grain 4 ounces
cracked wheat 4 ounces
straight dough method
develop 8 to 10 minutes
ferment 90 minutes
make up
let rise again
bake 400
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Posted by Penny Moline on Monday, May 6, 2013,
In :
Yeast Bread
water 1 pint
yeast .75 oz
salt .5 ounce
sugar .5 ounce
olive oil 1 T
flour 1 pound 12 ounces
Straight dough method
mix 8 to 10 minutes
let rise 90 minutes
form into desired shapes
bake at 425
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Posted by Penny Moline on Monday, May 6, 2013,
In :
yeast dough
unbleached All purpose flour 2 1/2 cups plus 2 T
active dry yeast 1 1/2 tsp
granulated sugar 2 T
salt 3/4 tsp
cool water 1/4 cup
eggs, plus 1 yolk for glaze 4 each
1 cup (2 sticks) unsalted butter
Place 1 1/2 cups of flour, yeast, sugar, salt , water and eggs into the bowl of standmixer beat using the dough hook until smooth. ( or knead by hand)
Cover mixture and let sit for 45 minutes
bubbles will develop but will not change much due to the thinness of the batter.
Add remaining cup of flour and beat ...
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Posted by Penny Moline on Monday, May 6, 2013,
In :
Cakes
Here is just a little zip to the strawberries..instead of just adding sugar...
Add some orange juice and vanilla along with the sugar...to macerate your strawberries...perfect for that angel food cake.or very good with this lemon pound cake.
1 3/4 cup powdered sugar or superfine sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites
1/3 cup warm water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 teaspoon cream of tarter
preheat oven 350
Combine egg whites and whisk in water, ex...
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Posted by Penny Moline on Friday, April 19, 2013,
My students participated in Skills USA at a state level.... and WOW did they do a great job!
In Commercial Bakery we took the GOLD.... and the BRONZE! ..
.We took SILVER in Culinary Arts, and we took the GOLD in Restaurant hospitality! WHAT OUTSTANDING STUDENTS! I am so excited to go to Nationals in June with these students!
Our school is a small school against giants... we are a small technology college against a larger University...we did really well!!
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Posted by Penny Moline on Monday, March 25, 2013,
In :
Yeast Bread
1 tsp active dried yeast
1/2 cup warm water
combine together and let stand until foamy about 10 minutes
Add 1 3/4 cup water room tempature
2 pounds all purpose flour
Add the water to the yeast and water and slowly add bit by bit the flour.
Place the starter in a warmed bowl and cover with plastic wrap. Let stand overnight. It should triple in size.
and be wet and sticky.
Keep in the refrigerator until ready to use.
Each time you use the started you must replenish. To do this use equal amounts by vo...
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Bread of your choice... I like a whole grain thickly sliced bread for this...
pepper jack cheese 2 slices per sandwich
avocado sliced thin
red onion sliced thin
fresh cilantro leaves
thinly sliced grilled chicken
whole butter
sour cream
chipotle puree
1 small 7 ounce chipotle chilies canned in adobo
1 Tablespoon vegetable oil
1 fresh squeesed lime.
place into a blender or food processor and process until smooth
Top each piece of bread with a slice of the pepper jack cheese, spread one slice of bread with ...
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Crusty bread of your choice;
Add the following to your taste
roasted red bell peppers
blue cheese crumbled
roast beef slice thin, rare and cold
red onion
tomato slices
romaine lettuce
Mayo mixed with chopped fresh parsley, cilantro and basil
Spread the bread with the mayonnaise and add about 4 ounces of roast beef per sandwich... add the red roasted pepper, blue cheese, onion, tomato, and lettuce to your liking... Wonderful sandwich!
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1 duckling about 5 pounds
1 cup chicken stock
1 tablespoon sugar
1 tablespoon champagne or red wine vinegar
2 tablespoons brandy
1 3/4 cup orange juice
3 tablespoons lemon juice ( about 1 lemon)
2 teaspoon butter
4 oranges peeled and sectioned
4 tablespoons orange zest
Prick the duck with a fork and season with salt and pepper
roast the duck at 400 degrees for 15 minutes
reduce heat to 350 and cook until done
remove duck from the roasting pan and keep warm
degrease the roasting pan.... place the roasting ...
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Posted by Penny Moline on Monday, March 25, 2013,
In :
Easter dinner
Grape and Blue cheese truffles
4 ounces cream cheese softened
4 ounces blue cheese softened
1 bunch seedless grapes about 2 pounds
1 cup pistachios, ground
Mash the cream cheese and blue cheese together in a bowl until combined. Grab a bit of the cheese in one hand, a grape in the other. Put the two together roll the grape until covered in the cheese. Roll the cheese covered grape in the ground pistachios. chill until ready to serve.
If you don't like blue cheese, use all cream cheese. adjust ...
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Posted by Penny Moline on Monday, March 25, 2013,
In :
Easter dinner
1/4 cup honey
2 Tablespoons Dijon mustard
1 teaspoon freshly ground pepper
2 Tablespoons rosemary freshly chopped
1 teaspoon lemon zest
3 cloves garlic minced
5 pounds whole leg of lam
salt to taste
combine honey, mustard, rosemary, pepper, garlic and lemon zest. Cover and marinate over night in refrigerator
Preheat oven to 450
place lamb in roasting pan and sprinkle with salt to taste
bake at 450 for 20 minutes then reduce heat to 400 and roast for 55 to 60 minutes
To an internal tempature of 145
Let re...
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Posted by Penny Moline on Friday, February 22, 2013,
In :
Quick Bread
2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter room tempature
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries
Topping
1/2 cup sugar
1/2 cup flour
1/4 cup butter room tempature
1/2 teaspoon cinnamon
Preheat oven to 375
Butter a 8 x8 inch baking pan
sift together flour, sugar, baking powder and salt
cream butter and sugar in a medium bowl
add egg and beat well
gradually add flour mixture alternately with milk.
Fold in berries
pour into pan
Bake until l...
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Posted by Penny Moline on Friday, February 22, 2013,
In :
Quick Bread
2 ripe bananas, mashed
2 eggs
1 3/4 cup all purpose flour
1 1/2 cup sugar
1 cup chopped walnuts
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
preheat oven to 325.
grease and flour a 9 x 5 loaf pan.
Combine all ingredients in a bowl and mix well
transfer to perpared loaf pan.
bake until top is golden brown and splits slightly
about 1 hour 20 minutes
serve warm
1 loaf
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Posted by Penny Moline on Friday, February 22, 2013,
In :
Breakfast
8 slices bacon diced
2 Tablespoons butter
1 small onion chopped
2 pounds cooked spinach squeezed dried
3 tablespoons sour cream
1 teaspoon dried dill
2 eggs
1/4 pound feta cheese, crumbled
1/2 pound puff pastry
2 addional Tablespoons butter
saute bacon until crisp, Drain.
melt butter
Add onion and saute until golden
Combine spinach, onion, sour cream, dill and lightly beaten eggs. You can put this in a blender or food processor, or mix well by hand.
preheat oven to 300
grease an 8 inch round baking dish....
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Posted by Penny Moline on Friday, February 22, 2013,
In :
Fish
12 ounces fresh or frozen cod or halibut
1/4 cup lime juice
1/4 cup tequila or white wine
2 Tablespoons vegetable oil
1 small clove of garlic minced
2 teaspoons cilantro chopped
salt and pepper to taste
red onions cut into wedges
1 red pepper cut into wedges
1 green pepper cut into wedges
cherry tomatoes
Cut fish into 1 inch cubes.
For marinade, in a medium bowl stir together the tequila, lime juice, oil, garlic, cilantro, salt and pepper.
Add fish and stir to coat.
Let marinate 15 to 30 minutes
Drain fish
P...
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Kidney beans 1/2 of a # 10 can or about 1 1/2 pounds cooked
coconut milk 2 cans
onions diced 1/2 large
garlic powder 1/4 cup
thyme 1/4 cup
red bell pepper 1/2 chopped small
green bell pepper 1/2 chopped small
sugar 3/4 cup
salt to taste
pepper to taste
cayenne pepper to taste
bay leaf 3
butter 5 ounces
2 quarts rice ( long grain)
Use the juice of the kidney beans
rice is always 1 part rice to two parts liquid
so save the liquid from the kidney beans, add the coconut milk, then add water to come to 1 gallon...
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Posted by Penny Moline on Monday, January 28, 2013,
In :
Sauces
onion yellow 1/2 large
onions green 10 stalkes
garlic powder 3 TBSP
thyme dried 1 1/2 TBSP
pickling spice 2 TBSP
red wine vinegar 1 cup
soy sauce 2 cups
olive oil 1/2 cup
salt and pepper to taste
cayenne pepper to taste
Blend ingredients together in a blender.
Pour over half over chicken, pork, beef,... reserve the rest for a sauce.
This recipe is from a friend of mine that grew up in Jamaica.... it is the bomb!!!
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Posted by Penny Moline on Monday, January 28, 2013,
In :
Appetizer
Nachos
Tortilla chips as needed
1 can refried beans your choice
shredded cheddar cheese 1 pound
jalapeno fresh sliced thin to taste ( I like about 2 jalapeno's)
1/2 pound ground beef
1 small onion chopped fine
1 small clove garlic minced small
1 1/4 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
enough oil to lightly coat the bottom of a fry pan about 2 teaspoons
Heat the oil in a fry pan add the onion and cook until softened
add garlic and spices
ad...
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16 ounces cream cheese
1 1/2 cup powdered sugar ( more if needed)
1 teaspoon vanilla
1 cup heavy cream
beat the cream cheese until smooth ( be sure you have softened it to room temp first)
add the powedered sugar and combine
in a separate bowl whip the cream until it almost forms stiff peaks
put the whipped cream into the cream cheese bowl and beat together just until incorperated. DO NOT overmix.
pull the bowl from the mixer and use a spatula to fold in the excess cream cheese from the bottom.
A stu...
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4 cups water
4 cups milk
3 Tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup sour cream or creme fraiche
1/2 cup parmesan cheese freshly grated
In a large pot bring the water, milk, and butter to a boil. Whisk in the polenta stirring constantly for 3 to 4 minutes. ( I was always shown to let the polenta pour through my hand to insure it doesn't have lumps. Simmer up to 45 minutes stirring often, until creamy. Add the sour cream and parmesan
check seasoning, add salt and pepper to taste....
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Posted by Penny Moline on Monday, January 28, 2013,
In :
Pork
1 pork tenderloin sliced into 1 inch thick pieces keep them in rounds
8 slices of bacon
2 shallots minced
2 celery ribs minced
3 tablespoons Cognac
1 cup stock (chicken stock or vegetable stock is fine)
1 1/2 tablespoons tomato paste
1 cup dry red wine
2 tablespoons butter
2 tablespoons oil
salt and pepper to taste
wrap the bacon around each piece of pork and secure with a string
season with salt and pepper
melt the butter and add the oil to a pan
add the shallots and celery and saute until tender
add the p...
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Posted by Penny Moline on Friday, December 21, 2012,
Hope you all have a very Merry Christmas! and a Happy New Year!
Sorry, I haven't had much time to post recipes..and I have many great Christmas cookie, candy, and such to give to you...( Maybe I have saved us from too much weight gain over the holidays...)
I am going to post healthy food in January... but right now .... I am practicing for a culinary ACF salon in Madison at the start of the new year.. Am excited to compete...this has been a great learning experience.... I really have learn...
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FOR THE VEGETABLES;
1 ONION, CHOPPED SMALL DICE
3 MEDIUM CARROTS, PEELED AND DICED
3 CELERY STOCKS DICED
4 RED POTATOES DICED AND STEAMED UNTIL ALMOST SOFT, (you can put them in the microwave to cook until almost cooked)
1 EIGHT OUNCE CONTAINER OF CHOPPED MUSHROOMS THINLY SLICED
1 TEASPOON THYME
1/2 TEASPOON OREGANO
1/4 CUP FRESH PARSLEY
2 TEASPOONS CURRY POWDER
SALT AND PEPPER TO TASTE
3 CUPS DICED COOKED TURKEY
2 CUPS CHICKEN BROTH
2 TABLESPOONS LEMON JUICE
1 TEASPOON FRANKS RED HOT SAUCE
1 SHEET 9 BY 10...
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THE BRINE
2 QUARTS CRANBERRY JUICE
2 QUARTS ORANGE JUICE
3 GARLIC CLOVES
1 CUP KOSHER SALT
1/4 CUP RED PEPPER FLAKES
3 OUNCES FRESH GINGER FINELY SLICED
3 ORANGES SLICED THIN
7 BAY LEAVES
TO MAKE THE BRINE ADD ALL INGREDIENTS TO A LARGE STOCK POT AND BRING TO A BOIL OVER HIGH HEAT. lET BOIL 1 MINUTE THEN REMOVE FROM HEAT. ADD ABOUT 4 CUPS OF ICE AND ALLOW THE BRINE TO COOL TO ROOM TEMPERATURE, ABOUT 1 1/2 HOURS
REMOVE THE POP UP TIMER, THE NECK, GIBLETS AND ANY EXCESS FAT FROM THE TURKEY . RINSE THE...
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Posted by Penny Moline on Friday, August 17, 2012,
In :
Fish
4 five to 6 ounce halibut fillets or halibut steaks ( salmon also works for this)
salt and pepper to taste
1 T lemon juice
2 T olive oil or melted butter
1 tsp finely grated lemon peel
1 tsp finely grated orange peel
1 sprig of rosemarry, chopped fine
1 T of fresh parsley chopped fine
1 pint of fresh blueberries, washed and cleaned
Olive oil to drizzle
Preheat your grill
Combine the orange peel, lemon peel, chopped rosemary, chopped parsley,and salt and pepper
Drizzle the fish with either olive oil or m...
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Posted by Penny Moline on Friday, August 17, 2012,
In :
Salads
4 small tomatoes about 4 ounces each
salt and pepper
3 T extra virgin olive oil
3 T Balsamic vinegar
sugar to taste, if needed
3 ounces fresh mozzarella, or buffalo mozzarella cut into chunks
1/4 cup slivered red onion
1/4 cup fresh basil snipped
cut the stem end of the tomato, about 1/4 inch slice.
using a spoon scoop out the core, leaving a 1/2 inch thick shell
sprinkle the tomato shell with salt and pepper
Place tomatoes on the plate.
For dressing, combine olive oil and vinegar, sugar if desired...
res...
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1/2 medium cucumber, slices
1/2 cup fresh snow peas that have been blanched
1 medium tomato, sliced
4 ounces package of chevre, may use the one that is rolled in black pepper if desired
salt to tast
8 slices of your favorite bread
Add sliced almonds, soy nuts, or sunflower seeds
Spread the bread with goat cheese, sprinkle with nuts and press lighly into the cheese,
Top with cucumbers, snow peas and tomatoes
Sprinkle with salt
Makes 4 sandwiches.
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3/4 pound thinly sliced hard salami
1/2 pound thinly sliced prosciutto
1/4 pound havarti cheese with dill
8 kaiser rolls
2 cups shredded cabbage ( I buy the already shredded bag at the store to save time)
1 bell pepper sliced into really fine strips
1/2 cup chopped dill pickle
1/2 cup sliced black olives
I like to add some basil leaves if I have some handy...to my slaw...
Add your favortie mayonnaise, mustard, red wine vinegar, and salt and pepper.
Makes 8 sandwiches...
Halve the kaiser rolls horizontal...
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Posted by Penny Moline on Thursday, July 26, 2012,
In :
Soup
8 ripe tomatoes
2 red sweet peppers
1 red onion
1 japeno pepper sliced in half and seeded
1 clove garlic
drizzle olive oil over vegetables and grill tomatoes, peppers, onion, jalpeno and garlic on a hot grill
cool vegetables
place items in a processor or a blender and puree
season with salt and pepper to taste
add worchestersire sauce, and lemon juice to taste
add franks red hot seasoning or tabasco to taste
add tomato juice if needed
for garnish
peel and seed cucumber and cut into a small dice
sour cream...
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Posted by Penny Moline on Thursday, July 26, 2012,
In :
Desserts
Strawberries, fresh, frozen unsweetened 1 pound
granulated sugar 8 ounces or more for taste
water 4 ounces
plain low fat yogurt 12 ounces
combine the strawberries, sugar and water in a food processor or blender
process until smooth
strain mixture
combine with yogurt and mix well
chill mixture
freeze in a ice cream freezer per manufactors instructions.
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Posted by Penny Moline on Thursday, July 26, 2012,
In :
Desserts
SHELLED UNSALTED PISTACHIOS 8 OUNCES
MILK 2 PINTS
SUGAR 7 1/2 OUNCES
1/8 TEASPOON SALT
GRIND THE PISTACHIOS IN A FOOD PROCESSOR, OR BLENDER UNTIL FINE
COMBINE THE MILK AND SUGAR IN A SAUCE PAN AND BRING TO A BOIL, STIR UNTIL SUGAR IS DISSOLVED
POUR THE MILK OVER THE COURND PISTACHIOS AND STIR
REFRIGERATE OVER NIGHT
STRAIN THE PISTACHIOS ( USE CHEESECLOTH IF YOU HAVE IT)
CHILL
FREEZE IN A ICE CREAM MAKER ACCORDING TO MANUFACTURES DIRECTIONS
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Posted by Penny Moline on Thursday, July 26, 2012,
In :
Desserts
SUGAR 12 OUNCES
WATER 8 OUNCES
RASPBERRY FRUIT PUREE 1 POUND 12 OUNCES ( FRESH RASPBERRIES, PUREED THEN STRAINED THROUGH A SIEVE.)
1/2 TEASPOON LEMON JUICE
MAKE THE SYRUP BY HEATING THE SUGAR AND WATER THEN COOL
PREPARE THE RASPBERRIES, MIX WITH THE SYRUP THEN CHILL
FREEZE IN AN ICE CREAM FREEZER ACCORDING TO MANUFACTURES INSTRUCTIONS
VARIATIONS;
PINEAPPLWE
FRESH PINEAPPLE CHUNKS 1 POUND 8 OUNCES
ADDITIONAL WATER 12 OUNCES
POACH THE PINEAPPLE IN THE SYRUP. COOL. PUREE AND FORCE THRU A SIEVE ADD THE WAT...
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Posted by Penny Moline on Thursday, July 26, 2012,
In :
Desserts
EGG YOLKS, 12 EACH
SUGAR , 12 OUNCES
MILK 2 PINTS
HEAVY CREAM 1 PINT
VANILLA 1 TABLESPOON
SALT A PINCH
COMBINE THE EGG YOIKS AND SUGAR IN A BOWL, WHIP UNTIL THICK AND LIGHT
SCALD THE MILK AND GRADUALLY ADD TO THE EGGS AND SUGAR
HEAT THE MIXTURE IN A HEAVY BOTTOM POT UNTIL IT THICKENS AND COATS THE BACK OF A SPOON
REMOVE FROM HEAT
STIR IN THE COLD CREAM, ADD THE VANILLA AND SALT.
CHILL OVER NIGHT
FREEZE IN AN ICE CREAM FREEZER ACCORDING TO MANUFACTURES DIRECTIONS.
VARIATIONS;
CINNAMON; ADD 1 TABLESPOON CINN...
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GANACHE
DARK CHOCOLATE, MILK CHOCOLATE, SEMI SWEET CHOCOLATE...WHAT EVER FLAVOR YOU LIKE... 7 OUNCES
HEAVY CREAM 9 OUNCES
MELT CHOCOLATE IN A WATER BATH-
HEAT CREAM AND MIX WITH THE CHOCOLATE...
CHILL...
CAN BE USED AS A FROSTING, FOR TRUFFLES, IT IS SO GOOD!
GANACHE II
WHITE CHOCOLATE 1 POUND
HEAVY CREAM 4 1/2 OUNCES
CAN ADD FOOD COLORING, TO DESIRED COLOR
MELT THE WHITE CHOCOLATE IN A WATER BATH
HEAT THE CREAM AND MIX WITH THE CHOCOLATE, ADD A LITTLE FOOD COLORING
CHILL..
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Posted by Penny Moline on Friday, July 6, 2012,
In :
Soup
1 cup minced onion
1/2 cup finely chopped red pepper
1/2 cup diced celery
salt and pepper to taste
vegetable oil as needed
3 cups cooked fresh corn or 1 1/2 packages frozen corn each
1 clove garlic minced
2 tablespoons flour
1 1/2 taspoons cumin seeds
1 bay leaf
4 cups chicken stock or canned broth look for low sodium
cayenne pepper to taste
1 cup plain yogurt
3 tablespoons fresh chopped cilantro
In a sauce pan cook the onion abd pepper in oil over med heat until the onion is translucent
add corn and garli...
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Posted by Penny Moline on Friday, July 6, 2012,
In :
Salads
1 cup wild rice
1 cup brown rice
oil to saute vegetables as needed
6 ounces mushrooms
1 garlic clove minced
2 ribs of celery chopped small
1/2 minced scallion
1/4 cup fresh parsley leaves chopped
2 Tablespoons walnut oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt and pepper to taste
1/3 cup pecan halves, toasted and broken into pieces
Add wild rice to 3 1/2 cups of salted water, bring to a boil cover and simmer for 15 minutes
Add brown rice to the wild rice and simmer covered until ric...
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Posted by Penny Moline on Friday, July 6, 2012,
In :
Fish
1 tablespoon minced fresh ginger
1 garlic clove minced
3 tablespoons lemon juice
2 tablespoon olive oil
1 bay leaf
salt an pepper to taste
6 swordfish steaks about 6 ounces each
4 cups hickory, mesquite or cedar chips,soaked in water for 20 minutes
Marinate the swordfish for 1 hour turning once.
Prepare a charcoal grill, when the coals are ready add the chips
Grill steaks until firm to the touch.
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Posted by Penny Moline on Friday, July 6, 2012,
In :
Appetizer
About 72 clams, scrubbed well
1 cup minced scallion
1 stick plus 2 tablespoons butter softened
1/3 cup parsley fresh and chopped fine
2 cloves garlic minced or to taste
Fresh lemon juice
Salt and pepper.
Works well camping, or on a charcoal or gas grill
Arrange clams in batches on pieces of heavy duty foil large enought to be able to enclose them in a pouch.
Sprinkle with the scallion.
In a bowl combine the remaining ingredients and divide amoung the clams... Seal the foil closed tight and shake them o...
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4 cups white wine vinegar
2 large rosemary sprigs
2 shallots peeled and halved
In a stainless steel saucepan bring the vinegar to a simmer.
Pour into sterilized 1 quart mason jars and add the rosemary and shallots
Seal the vinegar with the lid and store in a cool dry place for at least 2 weeks. Strain,
Then place a fresh sprig of rosemary... refrigerate
The sky is the limit on what type of herb you want to do with this... lavendar, tarragon, oregano, what ever floats your boat! It is fun to have ...
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5 cups sugar
3/4 cup cider vinegar
3/4 cup white vinegar
2 large green bell peppers seeded and ribs discarded
5 jalapeno peppers seeds discarded if you want less heat, use the seeds if you want more heat
6 ounces liquid pectin
green food coloring if desired
In large sauce pan bring the sugar and vinegars to a boil over med low heat, stirring often
In a food processor chop the bell peppers and jalapenos with seeds if you want more heat.
Stir the pepper mixture into the vinegar mixture, and skim off the...
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Posted by Penny Moline on Friday, July 6, 2012,
In :
Appetizer
1 pound monterey jack cheese grated
1 pound sharp cheddar cheese grated
2 tablespoons flour
1 small onion minced
2 tablespoons oi
two 14 ounce cans plum tomatoes chopped
two 4 ounce cans mild or hot green chilies drained and diced or to taste
1 1/2 cups milk
1 teaspoon toasted ground cumin
Combine cheese and flour in a bowl
In a heavy sauce pan cook the onion in oil until translucent
Add tomatoes and chilies and cook until most of the liquid is absorbed
Add the milk and bring to the beginning of a boil
r...
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Marinade
1 onion minced
1/3 cup orange juice
zest of 1 orange
1/3 cup lemon juice
4 tablespoons soy sauce
3 tablespoons white wine vinegar
3 tablespoons honey
1 1/2 tablespoons minced ginger
1 1/2 tablespoons dijon mustard
2 garlic cloves minced
salt and pepper to taste
Combine all ingredients and pour over chicken breasts. Let marindate 2 hours or overnight.
6 chicken breasts
12 thick slices of bacon
Wrap each breast with 2 slices of bacon and secure with wooden picks that have been soaked in water.
Grill ...
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Posted by Penny Moline on Friday, July 6, 2012,
In :
Pies
Crust:
2 1/4 cup flour
1/2 teaspoon salt
1/2 stick butter (1/4 cup) unsalted butter, chilled and cut into small pieces
1/2 cup vegetable shortening chilled and cut into small pieces
1/4 cup ice cold water
In a bowl combine the flour and salt add the butter and shortening. Use a pastry cutter, and blend until mixture is a course meal. Add the ice water and blend until it forms a soft ball... Use additional water if necessary.
Makes enough for 1 double crust 9 inch pie
Form into 2 flattened disks, an...
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2/3 cup bourbon
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1 large onion chopped
1 T dijon syle mustard
1 1/2 teaspoon worcestershire sauce
Combine in a glass dish,
Use this marinade over chicken, beef, pork, ribs, let it marinade over night... and grill the next day... You will love it! If you want to use some to baste while grilling... take 1/4 cup and set aside before you pour it over the meat... Never use your marinade for basting.. it can cause a food borne illness once it has ...
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Pesto is great on cooked Pasta, hot or cold... on vegetables, on fish, over tomatoes, in your potato salad...as a marinade for chcken...even great on baked potatoes! It is so easy to make and will last covered about 2 weeks.. ( put plastic wrap directly on the pesto to keep it from discoloring)
4 cups coarsely chopped fresh basil leaves
1 large garlic clove ( if you like more garlic add more, if you like less add less)
1 cup pine nuts
1/2 cup good olive oil
1 cup freshly grated Parmesan cheese
sal...
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All purpose flour 2 pounds 8 ounces
baking powder 3 ounces
salt 2 tablespoons
eggs beaten 10 ounces
milk 1 quart plus 1 1/2 cup
combine dry ingredients in a mixer bowl.
Mix on low speed until well blended using a paddle
combine eggs and milk
add to dry ingredients and mix on low speed only until blended
portion batter with a # 24 scoop on to trays and do not cover
steam for 12 to 15 minutes
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Bread flour 28 ounces
baking powder 2 ounces
salt 1 1/2 ounce
shortening 18 ounces
Ham 8 ounces
chives 2 ounces
whole eggs 28 ounces
milk 28 ounces
Using a stainless steel bowl sift the flour, baking powder and salt together
cut shortening into dry ingredients
add chives and ham
in seperate stainless steel bow ship eggs and add milk
combine liquid and dry mixtures to make a soft dough
let rest for 10 minutes
roll out into 1/2 inch and cut with a biscuit cutter
place on a slightly greased stainless steel pan...
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Potatoes, russets 6 pounds
Onions 1 pound plus 1/4 ounce
Lemon juice 1/4 cup
Eggs 6 each
parsley chopped 1/4 cup
salt 2 teaspoons
pepper 1/2 teaspoon
flour 1 ounce or more if necessary
oil for pan frying
peel the potatoes and onions and grate them together
add lemon juice
put the potatoes in strainer and squeeze out the liquid
beat the eggs, parsley, salt and pepper together
add egg mixture to potatoes
stir in enough flour to bind the potatoes together
portion in rounds or oval shapes of desired size
pan fr...
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Posted by Penny Moline on Friday, June 1, 2012,
In :
Pies
One of my students made this last week.... I swear it is what dreams are made of... Best Banana Cream Pie I have ever had.. This would work well with just a graham cracker crust or just a pastry crust. ...but take the extra effort cause this crust has both flavors.... Enjoy!
Graham Cracker Coated Pie Crust
1 1/4 cup flour
1/4 teaspoon salt
1 Tablespoon sugar
5 tablespoons butter, cut into 1/4 inch pieces and well chilled
3 tablespoons vegetable shortening chilled
4 to 6 tablespoons ice water
1/2 cu...
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Posted by Penny Moline on Friday, May 11, 2012,
In :
Breakfast
Eggs Benedict is PERFECT for Mother's day or any special breakfast....
Per person you will need
1/2 english muffin
butter as needed
1 egg per english muffin
1 slice of canadian bacon
1 to 2 ounces of hollandaise sauce
There is an easy way to make hollandase.... I call it the speedy way... I have tricks if it breaks too.
Blender Speedy Way
11 Tablespoons butter
3 egg yolks
1/2 to 1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne
Melt the butter, and allow to cool for about 5 to 10 minutes
mean...
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Okay.... this is a recipe, that I love... you can take it on a picnic, you can dress it up for a special dinner... it is just plain and simple down home cooking...
4 bone on skin on chicken breast halves
1 quart buttermilk
1 tablespoon franks red hot
1 teaspoon black pepper
Pour the buttermilk, Franks Red hot, and black pepper over the chicken breasts.
cover the container with plastic wrap
Let sit in the refrigerator over night or up to two days
Dredge the buttermilk soaked chicken in seasoned flour...
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Soup
4 CHICKEN BREAST BOILED AND SHREDDED INTO BITE SIZE PIECES
1 T OLIVE OIL
2 MED ONIONS CHOPPED
2 CLOVES GARLIC MINCED
2 FOUR OUNCE CANS CHOPPED GREEN CHILIES
2 tsp CUMIN
1 1/2 tsp OREGANO
1/2 tsp CAYENNE PEPPER
1/4 tsp WHITE PEPPER
5 CUPS CHICKEN STOCK
3 SIXTEEN OUNCE CANS WHITE BEANS
3 CUPS MONTEREY JACK CHEESE SHREDDED
SALT AND PEPPER TO TASTE
FLAVOR WITH A 1/4 OUNCE OF FRANKS RED HOT SAUCE, A 1/4 OUNCE OF LIME OR LEMON JUICE,
HEAT OIL IN A LARGE POT OVER MEDIUM HEAT, ADD ONIONS AND SAUTE UNTIL TRANSLUCE...
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Cookies
MIX TOGETHER
1 CUP SUGAR
1/2 CUP BUTTER
UNTIL CREAMED
ADD ONE AT A TIME 3 EGGS
ADD 1 1/2 CUP CHOPPED PECANS
1 CUP EVAPORATED MILK
1 TSP VANILLA
1 1/2 CUP FLAKED COCONUT
COOK OVER MEDIUM HEAT UNTIL THICK AND BUBBLY STIRRING CONSTANTLY, ABOUT 10 MINUTES
SAVE 1 1/4 CUP OF TOPPING ASIDE
MIX TOGETHER
1 PACKAGE GERMAN CHOCOLATE CAKE MIX WITH ADDED PUDDING
1/3 CUP SOFTENED BUTTER
1 1/4 CUP OF TOPPING
ROLL DOUGH INTO 1 INCH BALLS AND MAKE A THUMB PRINT AND FILL WITH 1/2 TSP OF TOPPING IN EACH COOKIE.
BAKE 350 FOR A...
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Cookies
1 CUP PEANUT BUTTER
3/4 CUP BUTTER
1 t VANILLA
2 CUPS BROWN SUGAR
3 EGGS
1 CUP SIFTED FLOUR
3/4 t SALT
1 CUP CHOCOLATE CHIPS
MIX PEANUT BUTTER, AND VANILLA UNTIL SMOOTH
ADD EGGS ONE AT A TIME
ADD FLOUR
ADD CHOCOLATE CHIPS
GREASE BAKING PAN WITH BUTTER AND BAKE 15 MINUTES
FROST WITH CHOCOLATE FROSTING
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Cookies
10 LB BUTTER
7 1/2 LB SUGAR
42 EGGS
2 1/4 GAL PEANUT BUTTER
10 LB FLOUR
10 LB ROLLED OATS
1/2 CUP SODA
1/4 CUP SALT
1 CUP VANILLA
IF POSSIBLE MIX TOGETHER BUTTER, SUGAR, PEANUT BUTTER AND OATS OVER NIGHT.
WEIGHT INTO 5 LB BUNCHES, PAT INTO FULL SHEET TRAYS, BAKE UNTIL LIGHT GOLDEN BROWN
WHILE STILL WARM, SPREAD WITH 3 3/4 GALLON WHIPPED PEANUT BUTTER
ICE WITH FUDGE ICING
CUT INTO SQUARES
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Cookies
1/2 CUP BUTTER SOFTENED
1/2 CUP SHORTENING
1 1/2 CUP WHITE SUGAR
2 EGGS
2 tsp VANILLA
2 3/4 CUP FLOUR
2 tsp CREAM OF TARTAR
1 tsp BAKING SODA
1/4 tsp SALT
2 TBSP WHITE SUGAR
2 tsp CINNAMON
PREHEAT OVEN TO 400
CREAM TOGETHER BUTTER, SHORTENING, 1 1/2 CUP SUGAR, EGGS AND VANILLA
BLEND IN FLOUR, CREAM OF TARTAR, SODA AND SALT
SHAPE DOUGH BY ROUNDED SPOON FULS INTO BALLS
MIX 2 T SUGAR AND 2 tsp CINNAMON
ROLL BALLS OF DOUGH IN SUGAR CINNAMON MIXTURE
BAKE 8 TO 10 MINUTES
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
BREAD FLOUR 8 OZ
CAKE FLOUR 8 OZ
SUGAR 2 OZ
SALT .5 OZ
EGGS 12 OZ
MILK 2 LBS
BUTTER 5 OZ
MIX FLOUR AND SUGAR AND SALT IN A BOWL
ADD EGGS AND ENOUGH MILK TO MAKE SOFT PASTE
MIX UNTIL LUMP FREE
GRADUALLY MIX IN MILK AND OIL
LET BATTER REST 1 HOUR.
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
FLOUR 1 LB 4 OZ
SALT 1 t
BAKING POWDER 2 T
EGG YOLKS, BEATEN 6 EA
MILK 1 1/2 PINT
MELTED BUTTER 8 OZ
EGG WHITES 6 EA
SUGAR 2 OZ
SIFT TOGETHER DRY INGREDIENTS
COMBINE LIQUID INGREDIENTS
ADD LIQUID TO DRY INGREDIENTS
MIX UNTIL DRY INGREDIENTS ARE THOROUGHLY MOISTENED
DO NOT OVER MIX
BEAT EGG WHITES TO SOFT PEAKS
ADD SUGAR AND BEAT UNTIL STIFF PEAKS
FOLD EGG WHITES INTO THE BATTER
POUR ENOUGH BATTER ONTO A LIGHLY GREASED PREHEATED WAFFLE IRON
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Breakfast
SMALLER RECIPE IN QUICKBREADS
FLOUR 3 LB 12 OZ
SUGAR 6 OZ
SALT 1 T
BAKING POWDER 2 1/4 OZ
BAKING SODA 1.25 OZ
EGGS BEATEN 12 EA
BUTTERMILK 3 QTS
MELTED BUTTER OR OIL 12 OZ
SIFT TOGETHER DRY INGREDIENTS
COMBINE LIQUID INGREDIENTS TO DRY INGREDIENTS
MIX UNTIL DRY INGREDIENTS ARE THOROUGHLY MOISTENED
DO NOT OVER MIX
GRIDDLE THE PANCAKES UNTIL THE TOPS ARE FULL OF BUBBLES AND BEGIN TO LOOK DRY
AND THE BOTTOMS ARE GOLDEN
TURN AND BROWN ON THE OTHER SIDE
REMOVE FROM THE GRIDDLE AND SERVE
OVER MIXING CAUSES THOUGHN...
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
FLOUR 2 LB 8 OZ
SUGAR 4 OZ
SALT 2 t
BAKING POWDER 1 1/4 OZ
BAKING SODA 1 T
EGGS BEATEN 8 EACH
BUTTERMILK 2 QTS
MELTED BUTTER OR OIL 8
SIFT DRY INGREDIENTS TOGETHER
COMBINE LIQUID INGREDIENTS
ADD LIQUID IINGREDIENTS TO DRY INGREDIENTS
MIX UNTIL DRY INGREDIENTS ARE THOROUGHLY MOISTENED
DO NOT OVER MIX
GRIDDLE THE PANCAKES UNTIL THE TOPS ARE FULL OF BUBBLES AND BEGIN TO LOOK DRY AND THE BOTTOMS ARE GOLDEN
TURN AND BROWN ON THE OTHER SIDE
OVER MIXING CAUSES TOUGHNESS BY DEVELOPING THE GLUTEN IN FLOUR.
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
RICE FLOUR 1 1/3 CUP
SALT TO TASTE
PEPPER TO TASTE
EGG YOLKS 2 EACH
OIL 1 T
BEER OR WATER 3/4 CUP
EGG WHITES BEAT TO STIFF PEAK 2 EACH
COMBINE DRY INGREDIENTS
ADD YOLKS AND OIL
ADD LIQUID AND COMBINE
ALLOW TO REST
FOLD IN EGG WHITES
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
EGG YOLKS 2 EA
MILK 2/3 CUP
BUTTER MELTED 1 T
FLOUR 1 CUP
SALT 1/4 t
SUGAR 1 T
EGG WHITES BEAT UNTIL STIFF
COMBINE EGG YOLKS, MILK AND MELTED BUTTER
SIFT TOGETHER FLOUR, SALT, SUGAR
FOLD IN EGG WHITES
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
EGG YOLKS 16 EA
WATER 1/4 CUP
FLOUR 1/2 CUP
SALT 1 t
EGG WHITES 16 EA
MIX YOLKS AND WATER
COMBINE FLOUR AND SALT
MIX FLOUR WITH YOLKS
BEAT EGG WHITE TO STIFF PEAK
FOLD IN WHITES
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
FLOUR ALL PURPOSE 4 CUP
SALT 1 T
WHITE PEPPER 1/4 TO 3/4 tsp
OIL 1 T
EGG YOLKS 12 EA
BEER 4 1/2 CUP OR WATER
EGG WHITES 12 EA
SIFT TOGETHER DRY INGREDIENTS
ADD OIL, EGG YOLKS AND BEER.
MIX UNTIL SMOOTH
LET REST 1 HOUR
BEAT EGG WHITES UNTIL STIFF PEAKS
FOLD IN EGG WHITE INTO INGREDIENTS
DIP PRODUCT IN FLOUR, THEN BATTER AND DEEP FRY
GREAT FOR ONION RINGS, VEGETABLES
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
PASTRY FLOUR 1 LB 4 OZ
SUGAR 6 OZ
BAKING POWDER 1.25 OZ
SALT .25 OZ
EGGS BEATEN 4 EACH
MILK 1 LB
MELTED BUTTER OR SHORTENING 6 OZ
MIXING MUFFIN METHOD
SCALING AND PANNING; GREASE AND FLOUR MUFFIN TINS OR USE PAPER LINERS
SCALE WITH A #16 OZ SCOOP ( 2 OZ PER UNIT)
BAKE 400 ABOUT 20 MINUTES UNTIL DONE
MAKES 4 1/2 DOZEN
VARIATION: RAISIN SPICE, 8 OZ RAISIN
2 1/2 t CINNAMON
1 t NUTMEG
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
FLOUR ALL PURPOSE 2 CUPS
GROUND CINNAMON 1 1/2 t
BAKING SODA 1 t
SALT 1/2 t
WALNUTS 1/2 CUP
PUMPKIN 1 CUP
HONEY 1 CUP
VEGETABLE OIL 1/4 CUP
EGGS LIGHLY BEATEN 2 EACH
BUTTERMILK 1/4 CUP
VANILLA 1 t
SIFT TOGETHER FLOUR, CINNAMON, BAKING SODA AND SALT
STIR IN WALNUTS
IN SEPERATE BOWL, BLEND HONEY, PUMPKIN, OIL, EGGS, BUTTERMILK AND VANILLA UNTIL SMOOTH
POUR PUMKIN MIXTURE OVER DRY INGREDIENTS
STIR UNTIL JUST MIXED
SPOON BATTER INTO PAPER LINED MUFFIN CUPS 3/4 FULL
BAKE 350 FOR ABOUT 25 MINUTES OR UNTIL A TOOTHPI...
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
CORN MEAL 3 CUPS
BAKING POWDER 1 TBS
SALT 1 1/2 tsp
ONION MINCED 1/2 CUP
EGGS 3 EACH
MILK 1 1/2 CUP
COMBINE DRY INGREDIENTS
ADD ONION AND STIR TO COMBINE
BEAT TOGETHER MILK AND EGGS AND ADD TO DRY INGREDIENTS
SCOOP OUT INTO DESIRED SIZE (#40 SCOOP)
FRY TO ORDER
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
CORN MEAL 1 LB 9 OZ
PASTRY FLOUR 1 LB 5 OZ
SUGAR 6 OZ
BAKING POWDER 1 3/4 OZ
SALT 3/4 OZ
EGGS 8 OZ
MILK 1 LB 6 OZ
SHORTENING MELTED 10 OZ
MIX DRY INGREDIENTS TOGETHER
BEAT EGGS AND MILK
COMBINE MELTED SHORTENING WITH EGG MIXTURE
STIR DRY INTO WET MIXTURE UNTIL JUST DAMPEN
SCOOP INTO MUFFIN TINS
BAKE 400 DEGREES UNTIL LIGHLY GOLDEN ON TOP
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
FLOUR 4 CUP
BAKING POWDER 2 TBSP
SALT 1 tsp
CINNAMON 2 tsp
NUTMEG 1 tsp
EGGS 4 EACH
BUTTERMILK 2 CUP
SUGAR 2 1/2 CUP
OIL 1 CUP
VANILLA 3 tsp
BLUEBERRIES 3 CUP
IN BOWL COMINE FLOUR, BAKING POWDER, CINNAMON, NUTMEG AND SALT SET ASIDE
COMBINE IN ANOTHER BOWL, EGGS, BUTTERMILK, SUGAR, OIL AND VANILLA
ADD FLOUR MIXTURE TO EGG MIXTURE UNTIL FLOUR IS MOINTENED. DO NOT OVER MIX
FOLD IN BLUE BERRIES
POUR INTO MUFFIN TINS
BAKE AT 400 DEGREES FOR 15 MINUTES OR UNTIL GOLDEN BROWN
HINT; IF USING FROZEN BLUEBERRIES SO THA...
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
CAKE FLOUR 2 LB
BREAD FLOUR 10 OZ
SUGAR 2 LB
BAKING SODA 1/2 OZ
BAKING POWDER 3/4 OZ
SALT 1 OZ
VEGETABLE SHORTENING 12 OZ
EGGS 1 LB
CORN SYRUP 8 OZ
BUTTERMILK 1 LB 2 OZ
BANANA 2 LB
SIFT TOGETHER DRY INGREDIENTS TO COMBINE
COMBINE LIQUID INGREDIENTS AND MIX WELL TO COMBINE
ADD LIQUID INGREDIENTS TO DRY IN 3 BATCHES ON LOW SPEED
ADD WALNUTS
MAKE UP IN DESIRED SIZE MUFFIN TINS
BAKE AT 400 UNTIL GOLDEN BROWN
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
PASTRY FLOUR 2 POUNDS 8 OUNCES
BAKING POWDER 2 OUNCES
BAKING SODA 1/2 OUNCE
SALT 1/2 OUNCE
SUGAR 2 OUNCES
SHORTENING 2 OUNCE
BUTTER 2 OUNCE
CURRENTS (OPTIONAL) 8 OUNCES
BUTTER MILK 2 POUNDS 4 OUNCES
COMBINE DRY INGREDIENTS
CUT IN SHORTENING AND BUTTER
STIR IN CURRENTS
ADD BUTTER MILK AND COMBINE
FORM INTO 8 OUNCE ROUND BALLS
CUT A DEEP CROSS AND BAKE
YIELD 5 LBS, 13 OUNCES
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
BREAD FLOUR 1 POUND 4 OUNCES
PASTRY FLOUR 1 POUND 4 OUNCES
SALT 3/4 OUNCE
SUGAR 2 OUNCES
BAKING POWDER 2 1/2 OUNCE
SHORTENING (REGULAR LIKE CRISCO) 14 OUNCES OR USE BUTTER
MILK 1 POUND 10 OUNCES
BISCUIT METHOD
YIELD 5 1/2 DOZEN
BAKING 425 ABOUT 15 MINUTES
SCALING APPROXIMATELY 1 POUND PER DOZEN 2 INCH BISCUIT ROLLED OUT INTO 3/4 INCH THICK
VARIATIONS: BUTTER MILK BISCUITS,USE BUTTERMILK INSTEAD OF MILK
CHEESE BISCUITS ADD 12 OUNCES GRATED CHEDDAR CHEESE TO DRY INGREDIENTS
CURRANT BISCUITS ADD 6 OUNCES DR...
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
FLOUR 2 CUPS
BAKING POWDER 1 T
SALT 1/2 t
SUGAR 1/2 T
WATER (WARM) 1 CUP
SHORTENING MELTED 2 T
SIFT TOGETHER DRY INGREDIENTS
COMBINE WARM WATER WITH MELTED SHORTENING
ADD LIQUID INGREDIENTS TO DRY INGREDIENTS AND MIX TO A SOFT DOUGH
REST
ROLL OUT TO 1/2 INCH THICKNESS
CUT INTO 2 1/2 OUNCES
FRY IN HOT GREASE
GREAT FOR TACO'S, USE CHILI, OR BLACK BEANS, LETTUCE, CHEESE, TOMATOES, OLIVES, SALSA, SOUR CREAM ALL THE FIXINGS FOR YOUR FAVORITE NAVAJO TACO.
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
BACON 8 SLICES
SHORTENING 2 TBSP
EGGS 2 EACH
YELLOW ONION MINCED 1 EACH
JALAPENO STEMMED AND FINE DICED 5 EACH
JALAPENO PICKLING JUICE 1 T
SUGAR 1 T
BAKING SODA 1 tsp
SALT 1 tsp
GROUND CUMIN 1 tsp
GOUND BLACK PEPPER 1/4 tsp
CORN MEAL 2 CUPS
BUTTER MILK 1 1/3 CUP
FRY BACON UNTIL CRISP
DRAIN AND KEEP FAT
MELT SHORTENING WITH 2 TABLESPOONS OF BACON FAT
WITH THE REST OF THE BACON FAT GREASE MUFFIN TINS
CRUMBLE BACON AND SET ASIDE
BEAT EGGS IN A LARGE BOWL ADD REMAINING INGREDIENTS EXCEPT CORNMEAL AND BUTTERMILK
BEA...
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
EGG 3 EA
SUGAR 2 CUPS
VEGETABLE OIL 1 CUP
GRATED RAW ZUCCHINI 2 CUPS
VANILLA EXTACT 3 tsp
AP FLOUR 3 CUPS
SALT 1 tsp
BAKING SODA 1 tsp
DOUBLE-ACTING BAKING SODA 1/4 tsp
GROUND CINNAMON 3 tsp
COURSELY CHOPPED HAZEL NUTS OR WALNUTS
MIX EGGS, SUGAR AND OIL UNTIL CREAMED
ADD ZUCCHINI AND VANILLA AND STIR
COMBINE DRY INGREDIENTS TOGETHER
ADD TO EGG ZUCCHINI MIXTURE
STIR UNTIL WELL BLENDED
ADD NUTS AND POUR INTO TWO 9 X 5 X 3 PANS
BAKE IN PREHEATED 350 OVEN
UNTIL GOLDEN BROWN
COOL FOR 10 MINUTES
REMOVE FROM PANS
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
BUTTER 1 CUP
SUGAR 1 CUP
DARK BROWN SUGAR 1 CUP
EGGS 4 EACH
PUMPKIN (CANNED) 2 3/4 CUP
ALL PURPOSE FLOUR 2 3/4 CUP
PUMPKIN PIE SPICE 1 T
BAKING POWDER 2 tsp
BAKING SODA 1 tsp
SALT 1/2 tsp
PECANS 1 CUP
CREAM BUTTER AND SUGAR IN LARGE MIXING BOWL UNTIL LIGHT.
ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ONE
BEAT IN PUMPKIN
COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING POWDER, BAKING SODA, SALT AND PECANS
ADD TO PUMPKING MIXTURE
MIX UNTIL JUST BLENDED
SPOON INTO 2 GREASED AND FLOURED 8X1/2 X4 1/2 LOAF PANS
BAKE IN ...
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
sugar 12 ounces
grated orange zest 1 ounce
pastry flour 1 pound 8 ounces
nonfat milk solids (dry milk) 2 ounces
baking powder 1 ounce
baking soda 2 teaspoons
salt 2 teaspoons
chopped walnuts 12 ounces
eggs 5 ounces
orange juice 6 ounces
water 1 pound
melted butter 2.5 ounces
Mixing muffin method, blend sugar and orange zest thoroughly before adding remaining ingredients to ensure even distribution
Scaling 1 pound 4 ounces per 7 3/8 x 3 5/8 inch loaf pan
or 1 pound 10 ounces per 8 1/2 x 4 1/2 inch loaf pan
B...
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
All purpose flour 2 cups
Baking soda 1 tsp
salt 1/2 tsp
Sift together dry ingredients
Butter, softened 1/2 cup
sugar 1 cup
Cream butter and sugar together
eggs 2 each
butter milk 1/3 cup
Combine and whisk together, and to creamed butter and sugar
Banana 1 cup
Banana flavoring or vanilla 1 tsp
nuts 1/2 cup
Add to egg and sugar and buttermilk mixture
Add dry ingredients, mix until just incorperated.
Pour in loaf pan
Bake 350 until golden brown and cooked through test with a toothpick
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
butter 1/4 cup
sugar 1/2 cup
honey 1/2 cup
eggs 2 each
banana (very ripe) 2 each
flour 1 1/2 cup
baking soda 1 1/2 tsp
salt 1/2 tsp
nuts chopped 1/2 cup
Cream butter, sugar, honey and eggs together
Add banana and cream
sift dry ingredients together
Combine ingredients till just mixed
Fill loaf pan
Bake 350 until golden
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
All purpose flour 2 cups
Sugar 3/4 cup
Baking soda 3/4 tsp
salt 1/2 tsp
toasted walnuts 1 1/4 cup chopped course
Large banana very ripe, mashed well 3 each
yogurt plain 1/4 cup
Eggs beaten lightly 2 large
Butter, melted and cooled 6 Tablespoons
Vanilla 1 tsp
Preheat oven 350
Combine flour, sugar, baking soda, salt and walnuts together in large bowl set aside
Mix mashed bananas, yogurt, eggs, butter and vanilla together
Lighly fold banana mixture into dry ingredients until just combined and batter looks ...
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
All purpose flour 2 cups
Baking powder 1 TBS
Sugar 1 TBS
Salt 1 tsp
Baking Soda 1/2 tsp
Butter unsalted 4 TBS
Buttermilk 1 1/2 cups
To form and finish bisuits
All purpose flour 1 cup
unsalted butter 2 TBS
Mix dry ingredients together
cut in butter to mixture
add buttermilk until just incorporated
Using a 1/4 cup scoop level amount of dough
onto floured baking sheet
dust tops of dought with flour and with floured hands, shape into balls
Bake at 500 degrees for 5 minutes,
Reduce heat to 450 and continue to ba...
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
Pastry flour 3 pounds
Bread flour 3 pounds
Baking powder 7 ounces
Salt 1 ounce
sugar 8 ounce
Butter 1 pound
Shortening 1 pound
Buttermilk 4 pounds
Optional: Cheddar cheese shredded 12 ounces
Sift together dry ingredients
Cut butter and shortening into dry ingredients to crumble
Add buttermilk to mix
Rest 30 minutes
Roll 3/4 inch thick
Cut into 2 1/2 inch circles
Egg wash
Bake at 425
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
Flour, pastry 2 pounds
Baking powder 1 1/2 ounce
Salt 1 ounce
Sugar 1 pound
All Bran 2 ounces
Nuts chopped 4 ounces
Eggs, beaten ( 8 large) 1 pound
Milk 1 pound 8 ounces
Honey 12 ounces
Shortening melted 7 ounces
Blend flour, baking powder, salt and sugar
Mix in All Bran and nuts
combine eggs, milk, honey and melted shortening
Add to dry ingredients, stirring just enough to moisten them
Using a # 20 scoop, fill greased muffin tins to 2/3 full
Bake at 400
Between 15 to 20 minutes
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Posted by Penny Moline on Friday, March 23, 2012,
In :
Quick Bread
Sugar 1 1/2 cup
Butter softened 1/2 cup
Lemon peel 1 tsp
Eggs 4 each
Flour 4 cups
Baking powder 5 tsp
Salt 1 tsp
Nutmeg 1/2 tsp
Milk 2 cups
Popy seeds 10 tablespoons
Cream sugar, butter and lemon peel
Add eggs one at a time, beating well after each one added
combine flour, baking powder, salt and nutmeg
Add to creamed mixture, alternately with milk, beating well after each addition
fold in remaining ingredients
spoon into greased muffin tins, 3/4 full
Bake 400 for 15 to 20 minutes
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
this is just the list of ingredients to add to a spiral pasta... you can make this as small or as large as you would like
spiral pastas
peppers julienne
broccoli florets ( blanched in hot water and quickly into ice water)
cauliflower
zucchini 1/2 inch rounds
yellow squash rounds
red onions julienne
white onions julienne
carrots julienne
olive oil
basil
parmesan cheese
italian dressing
prepare pasta, drain and season with salt and pepper
prepare vegetables in desired shapes and sizes
blanch broccoli keep cris...
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Low Mein Noodles 5 pounds
celery cut on the bias 8 ounces
carrot shredded 6 ounces
red pepper cut bias 6 ounces
green onions sliced 4 ounces
snow peas cut bias 8 ounces
bean sprouts washed and dried and chopped 1 pound
water chestnuts chopped 6 ounces
roasted sesame dressing 3 cups
garnish with toasted sesame seeds and more chopped green onion
Roasted sesame seed dressing
salad oil 3/4 cup
peanut oil 2 T
sesame seed oil 2 T
soy sauce 2 T
rice vinegar 1/4 cup
sugar 2 T
white pepper 1 tsp
Mix oils together and d...
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Pasta 3 pounds
peas 1 pound
olives sliced 2 cups
onions 1 pint
red peppers 1 cup
green pepper 1 cup
tomato chopped 1 pint
celery chopped 1 pint
cucumber chopped 1 pint
vinaigrette 1 pint
salt and pepper to taste
parsley 2 T
cook pasts, drain and season
preapre vegetables
add to pasta
add vinaigrette
adjust seasoning
add parsley and any desired fresh herbs
allow to marinate
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Rice ( cooked) 2 pounds you can use brown, white or wild rice
celery diced 1 1/2 pound
green onions 1 cup
mayonnaise 1 pint
lemon juice 2 tsp
dill weed 2 tsp
curry 1 T or more to taste
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Apples, red 1 1/2 pounds
granny smith apples 1 1/2 pounds
celery, large dice 1 pound
mayonnaise 1 cup
whipped cream 1/4 cup
walnuts 4 ounces
cut apples in 1/2 inch cubes with skin on
place in water with lemon juice
drain well
add apples and celery
dress with mayonnaise and cream
garnish with walnuts
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
sugar 1/2 cup
flour 1 T
salt 1/4 tsp
pineapple juice 2 T
egg 1 each
Lemon juice 2 tsp
acini de pepe 8 ounces
Mardarin oranges drained 12 ounces
pineapple chuncks 12 ounces
pineapple crushed 6 ounces
(BE SURE TO DRAIN FRUITS WELL)
whipped topping1 to 2 cups
mini marshmallows 1/2 cup
coconut to taste
combine sugar, flour, salt and jice cook stirring
add egg as liaison and continue to cook until thickened
remove from heat
add lemon juice
allow to cool
cook pasta and drain
chill
combine pasta and egg mixture and refr...
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
red potatoes 16 pounds
cider vinegar 1 cup
oil 2 tablespoons
celery, diced 1 1/2 pounds
onions, minced 1 1/2 pounds
eggs, hard boiled 12 each
mayonnaise mixed with yellow mustard or dijon your choice to make 1 quart to taste
parsley 1/4 cup
salt and pepper
you may add; dill pickles, chopped, olives, sliced green and /or red peppers chopped, celery seeds,
steam potatoes until al dente
add cider vinegar and oil over warm potatoes and stir
season with salt and pepper
put in a colander and allow to drain
add ...
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Red potatoes 1 quart sliced and steamed until al dente keep warm
bacon diced 1/4 pound
onion diced 1/2 cup
sugar 1/4 cup
salt 1 t
flour 2 T
vinegar 1/2 cup
water 1/2 cup
parsley chopped fine 1/2 cup
radish sliced thin ( optional) 1/2 cup
cook bacon until crisp
drain and reserve 2 T fat
saute onions in bacon fat until transparent, but not brown
add sugar, salt and flour and blend thoroughly
add vinegar and water, cook until smooth and thickened
add cooked potatoes and bacon
fold gently to advoid breaking pota...
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Garbanzo beans 3 pounds
kidney beans 3 pounds
green beans, steamed and shocked 3 pounds
red onions 1 pound diced
garlic minced 2 T
celery, bruinoise 1 pound
red pepper 4 ounce diced small
green pepper 8 ounces diced small
black olives sliced 1 pint
capers 2 T
parsley as needed chopped
vinaigrette 1 quart
salt and black pepper to taste
Italian herbs to taste
Rinse canned beans, drain well
steam and shock green beans
combine and season with salt and pepper
prepare vegetables
combine with beans
add vinaigrette
seas...
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Kidney beans, drained 1 number 10 can
celery diced 2 ribs
garlic minced 2 cloves
pimentos 1 ounce
onions diced 1 large
sugar 4 T
cider vinegar 1/2 cup
salad oil 1/2 cup
black pepper 1/2 t
salt 1 tsp
prepare vegetables
prepare marinade
season and combine
let marinate
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Green beans 2 pounds
carrots, julienne 12 ounces
red onion julienne 4 ounces
vinaigrette dressing 1 1/2 cup
toasted sesame seeds 2 tsp
parsley chopped 2 T
steam green beans and shock in cold ice water
cut carrots and steam, and shock in cold ice water
drain
toss green beans with carrots and with onions
toss with vinaigrette dressing
sprinkle sees and parsley
Mix lightly
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
cucumbers 5 pounds
onions 8 ounces
sour cream 3 cups
mayonnaise 3 cups
salt 1 1/2 T
Sugar 3 T
vinegar 3/4 cup
cut cucumbers and onions into thin slices
blend rest of ingredients to form a thin cream dressing
pour dressing over cucumbers and onions
mix lighly
allow to marinate 2 hours
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Green bean 4 pounds
chick peas 2 pounds
red onions diced 12 ounces
black olives slice 1 pint
red pepper diced 1 cup
celery diced 1 cup
vinaigrette dressing 3 cups
steam and shock green beans
drain chick peas
combine beans, onions olives and peppers
season with salt and pepper
dress with vindaigrette
allow to marinate
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
carrots 6 pounds
sugar 3 cups
worcestershire sauce 6 T
catsup 3 cups
perpared mustard 1 1/2 t
bell peppers sliced thin 3 each
onions sliced thin 3 each
vinegar white 2 1/4 cup
salad oil 3/4 cup
salt and pepper to taste
peel and diagonal cut carrots, cook until just tender
slice onions and bell peppers
mix in all other ingredients and add to the cooked carrots
let set overnight
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Shrimp, cooked peeled and chopped 3 1/4 pound
Crab flake, 2 1/2 pound
celery, diced 8 ounces
onions, red diced 8 ounces
dijon mustard mixed with mayonnaise to taste 1 ouart
dill fresh chopped 1/4 cup
lemon pepper to taste
worcestershire to taste
salt and pepper to taste
mix shrimp, crab, onions and celery and dill
mayo mixture
add seasonings
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
red or green peppers 2 pounds
onions 1 pound
cucumber seeded 1 1/2 pound
tomato 1 1/2 pound
parsley minced 1 bunch
tabouleh and spices in box 2 boxes
barley ground 10 ounces
lemon juice 1/2 cup
olive oil 1/4 cup
salad oil 3/4 cup
salt and pepper to taste
bruinoise the vegetables ( very small dice)
add the spice packet to the tabbouleh, 2 cups cold water and cover and let set
add the ground barley to 3 cups boiling water, cover and let set until tender. rinse
mix lemon juice with oil and sesonins
mix all in...
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Macaroni 2 pounds
eggs 12 each
celery diced 1 pound 8 ounce
onion diced 8 ounce
pimiento chopped 3 ounces
mixture of mustard and mayonnaise to desired flavor 3 cups
may add, chopped olives, radishes, dill pickles, to taste
Boil pasta to al dente
oil, and seaon with salt and pepper
prepare vegetables and toss with pasta
add mayonnaise and toss
add herbs of choice
adjust seasonings
Continue reading ...
Tomato, fresh diced 2 and 1/2 pound
red onion 1 and 1/2 pound
garlic 1 T
cucumber 2 cup
radishes 1 cup
jalapeno 1/2 cup
cilantro chopped 1/2 cup
lime juice 1/2 cup
Chop all the vegetables small
add lime juice
salt and pepper to taste
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Appetizer
Garlic minced 2 tsp
green onion 1/2 cup
lemon juice 2 T
Olive oil 2 T
spinach 2 cup
romaine 2 cup
parsley 1/4 cup
Mayonnaise 1 qt
sour cream1 quart
Blend in blender or food processor
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Appetizer
Cottage cheese 1 quart
sour cream 1 quart
dehydreated onion ( think onion soup mix) 1 cup
beef base 1 T
white pepper 1/2 t
celery salt 1 t
Mix together
serve with crackers
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Romaine lettuce 2 heads
Iceburg lettuce 1 head
cucumber cut into 1/2 moons 4 each
red onions 1/2 moons 2 each
green pepper julienne 2 each
tomatoes cut into wedges 4 each
Olives greek as needed
feta cheese 6 ounces
Prepare lettuce to bite size
Combine lettuce and vegetables
Toss with dressing at service
add feta and garnish with olives
Greek Dressing
Olive oil 1 cup
Salad oil 2 cups
lemon juice 1/2 cup
water 1/2 cup
salt 2 t
white pepper 1/2 t
sugar 2 tsp
garlic, minced 1 T
Oregano 1 T
Parsley, chopped 1 T
Emulsi...
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cucumbers, peeled, seeded and chopped 1 cup
yogurt 2 cups
red onion minced 1/4 cup
lemon juice 1 tsp
salt 1 tsp
white pepper 1/4 tsp
parsley chopped 1 T
Peel, seed and puree cucumbers
Drain thru a sieve
Combine with yogurt
add onions and garlic and stir to combine
season with salt and pepper
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
Pasta noodles of choice
salt and pepper
celery 2 cups
red onions diced 1 cup
green pepper diced 1 cup
roasted red pepper 1/2 cup
peas 2 cups
olives sliced 1 cup
Italian dressing 1 1/2 pintss
parmesan cheese 1/2 cup
fresh chopped parsley 2 T
Boil pasta
Drain well, chill and season well with salt and pepper
prepare vegetables
Toss pasta with vegetables
season to taste with Italian dressing
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Salads
1/2 pound fresh mozzarella cheese, sliced 1/4 inch thick
2 large ripe tomatoes, sliced 1/4 inch thick
1/2 cup fresh basil leaves
salt and pepper to taste
2 T capers (optional)
dressing
3 T balsamic vinegar
2 T lemon juice
1 T Dijon mustard
garlic minced ( to taste)
Olive oil/salad oil blend 1 cup
Caprese is one of the easiest and most delicious of salads.
You can also serve this as an appetizer.
Add some bread slices or cracker and it can make a excellent summer lunch or a ideal first course for a summer ...
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eggs 6 ea
milk or water 1 1/2 cup
salt 1 t
nutmeg 1/8 t
white pepper 1/8 t
flour 1 pound
butter for service
beat eggs in a bowl and add the milk or water, salt, nutmeg and pepper
add flour and beat until smooth
it should be a thick batter, if too thin add more flour
let batter rest for 1 hour
set a colander or spaetzle machine over a large pot of water boiling and salted
place batches of the spaetzle in the colander and force it through the holes with a spoon or spatula
when the spaetzle floats to the top...
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Sauces
3 cups (24 ounce) instant ice tea mix
1 gallon (128 ounces) Catsup
1 gallon pineapple juice (can use apple, ice tea, or coke instead)
2 cups worcestershire sauce
2 cups A-1 steak sauce
3 cups dark brown sugar
1 cup lemon juice
1 cup liquid smoke
1/2 cup onion powder
1/2 cup garlic powder
1/2 cup black pepper
mix all ingredients in a large stock pot
bring to a boil until reduced
you can also use a corn starck slurry to thicken
makes 10 to 12 jars of sauce
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Stocks
Onions 1 pound
leeks 1 pound
celery 8 ounces
carrots 8 ounces
cabbage 8 ounces
turnip 8 ounces
tomato 8 ounces
garlic 1 bulb
water 3 gallon
sachet 4 each
coat vegetables with oil
roast vegetables until caramelized
add cold water , vegetables and sachet in a stock pot
bring to a simmer
simmer 45 minutes
strain
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Stocks
Bones 16 pounds
water 4 gallons
mirepoix 2 1/2 pounds
sachet 2 each
wash bones
add water and bones
bring to a simmer
if desired and you want a CLEAR stock discard water at this point
bring bones to a simmer in NEW COLD water
add mirepoix
add sachet
simmer 4 to 6 hours
strain, cool and store
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Stocks
Butter 3 ounces
onion 12 ounces
celery 6 ounces
mushrooms 6 ounces
fish bones 18 pounds
white wine 1 cup
sachet: bay leaf, pepper corns, parsley stems, whole cloves
butter bottom of a heavy stock pot
place mirepoix in the bottom and the bones over the top
cook for 5 minutes
NO COLOR
add wine and water
bring to a simmer
add sachet
skim
let simmer for 30 to 45 minutes
strain through a china cup
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Stocks
Onion 1 pound
Leeks 1 pound
celery 8 ounces
carrot 8 ounces
cabbage 8 ounces
turnip 8 ounces
tomato 8 ounces
garlic 1 bulb
water 3 gallon
sachet 4 each
Prepare vegetables
start in cold water and bring to a simmer
simmer 45 minutes
strain thru a china cap
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Sauces
red pepper, roasted 1 pound 4 ounces
fresh cilantro 1 1/2 cup
olive oil 1 cup, 1 T
balsamic vinegar 1/2 cup 1 T
garlic, minced 1 T
dry mustard 1 T
ground coriander 1 T
cinnamon ground 1 pinch
toasted whole almonds 8 ounce
salt and pepper to taste
prepare peppers and clean
add peppers cilantro, garlic, to processor and process
add olive oil and balsamic vinegar
process
add spices and adjust seasoning
add almonds and process to paste
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Soy sauce 1 cup
red vinegar 1/4 cup
garlic minced 1 T
green onions 2 T
salt and black pepper
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Sauces
green onions 2 T
capers 1 T
parsley 1 T
horseradish 1 T
sour cream 1 quart
white pepper 1/4 tsp
dill weed 1 tsp
chop green onions, capers, and parsley
add remaining ingredients
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Sauces
salt pork, small dice 4 ounces
mirepoix 1 pound 8 ounces
tomatoes, fresh or canned 3 quarts
tomato puree 2 quarts
sachet: thyme, bay leaf, garlic cloves, parsley stem, pepper corns
white stock 3 quarts
pork bones 2 pounds
render the salt pork over medium heat
add the mirepoix and saute but do not brown
add tomatoes, tomato puree, sachet
add stock and bones
simmer slowly for 1 to 2 hours or until desired consisency has been reached
remove bones and sachet
blend or run through a food mill
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Flour all purpose 1 pound
Eggs 5 to 6
salt pinch
combine all ingredients in processor
process with blade attachment until mixture resembles course meal
gather the dough together to form a ball and let it rest 30 minutes before rolling it out
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Sauces
Mirepoix 8 ounces
Oil 2 ounces
tomato paste 1 ounce
flour 2 ounces
brown stock 1 quart
sachet 1 each
Carmalize Mirepoix ( 50 percent onions, 25 percent carrots, 25 percent celery)
add tomato paste
add flour and cook as roux
add brown stock and sachet
simmer 45 minutes and reduce by 1/3
skim
strain
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Sauces
Butter 8 ounces
Flour 8 ounces
stock 5 quarts
Prepare roux
add cold stock to roux to combine
simmer 45 minutes
skim
strain
Stock can be chicken stock, beef stock, fish stock, veal stock depending on what you are making the sauce for.
heavy veloute increase roux to 12 ounces butter and 12 ounces flour
light veloute decrease roux to 6 ounces butter and 12 ounces flour
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Sauces
butter 8 ounces
flour 8 ounces
salt 1 tsp
milk 1 gallon
melt butter in thick bottom pot,
stir in flour to make roux
cook over low heat stirring constantly for 8 to 10 minutes
do not allow roux to brown
add milk to roux, stirring to combine
bring to a simmer and cook 30 to 45 minutes
strain through a china cap
To make a heavy Bechamel sauce increase roux to 12 ounces butter and 12 ounces flour
To make a light Bechamel sauce decrease roux to 6 ounces butter and 6 ounces flour
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Sauces
Egg yolks 12 each
water cold 2 ounces
clarified butter 2 1/2 pounds (warm, not hot)
lemon juice 2 lemons
cayenne pepper to taste
salt to taste
Whip egg yolks with water together in stainless steel bowl.
Place over pot of simmering water.
whip yolks lightly until a soft peak
stir down from edges
remove from range
slowly slowly slowly drizzle butter into eggs whipping lighlty to blend
add lemon juice and cayenne peppe...
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Ground beef 10 pounds
onion 2 pounds
garlic 1/4 cup
anaheim peppers, diced 1 pound
cumin 2 T
Red pepper flakes 1 T
Chili powder 1 T
salt and pepper to taste
Brown meat and drain
saute onion, garlic and peppers
add seasoning and combine
add meat and combine
adjust seasoning
reserve
Use these layers for the lasagne
Layer one bottom
*18 ounce sauce
Tortilla layer
12 ounce sauce
1 pound cheddar cheese, jack cheese, or any cheese you like
1 pound meat
8 ounce sauce
Layer two
tortilla layer
12 ounce sauce
1 pound cheese
1 p...
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Garlic minced 1/4 cup
onion diced 2 pounds
carrots shredded 1 pound 8 ounce
green pepper 1 pound
zucchini, sliced 3 pounds
yellow squash sliced 3 pounds
mushrooms sliced 2 pounds
spinach, cleaned 2 pounds
basil 2 ounces
Pasta noodles 4 pounds
Ricotta,5 pounds mixed with eggs as binder 4 to 6 whole eggs, parmesan cheese, mozzarella cheese to taste add salt, pepper, italian seasoning, parsley
Mozzarella cheese, shredded 7 pounds
bechamel with basil 2 gallon
parmesan cheese
Prepare vegetables
saute garlic and...
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Breakfast
Granola 6 cups
Marshmellows 4 cups mini or 40 large
Butter 1/4 cup
Melt butter and marshmellows
add granola and stir to mix together
when mixture has cooled slighly, add chocolate chips, nuts, coconut or dried fruit if desired
press into a 9 by 13 pan and cool
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Breakfast
Granola ( low fat if possible)
dried fruit, such as cranberries, cherries, or finely chopped dried apriocts, apples or pears 3/4 cup
Honey 1/2 cup
Vegetable oil 1/4 cup
vanilla 3/4 t
egg white, lightly beaten
Mix together granola and dried fruit
in a small sauce pan, heat honey, oil and vanilla over medium heat, until honey is dissolved
pour mixture over granola and mix to coat
pour egg whites over granola mixture and mix to coat
pack into a 8 inch square pan and bake at 325 for 30 minutes or until dee...
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Potato 5 pounds
butter 4 ounces
egg yolks 5 each
cornstarch 4 ounces
salt 1 T
white pepper 1 t
nutmeg 1/8 t
* parmesan cheese 4 ounces
Boil potatoes until done
drain and allow to dry in oven
process potatoes in ricer, or grate
combine all ingredients together
adjust seasoning
pipe in pastry bag with star tip onto buttered baking sheets
brush with egg wash
brown in oven at 475 degress
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Desserts
Base:
Butter, softened 2 cups
yellow cake mix 1 restaurant size box ( 5 pounds)
topping:
Cherry fruit pie filling 9 cups
sour cream 4 cups
whole eggs 5 each
almond extract 2 tsp
pecans, chopped 2 cups
Place base ingredients in mixer bowl; mix on low speed using a paddle until well combined
Press evenly in the bottom of a greased 18 x 26 inch sheet pan
spread pie filling evenly over base
combine sour cream, eggs and almond extact
pour evenly over pie filling
sprinkle with pecans
bake 350 in a conventional ov...
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Desserts
Flour 4 cups
sugar 2 cups
baking powder 2 tsp
salt 1/2 tsp
butter 1 pound
apples, sliced 12 cups
cinnamon 1 T
lemon juice, fresh 3 T
sugar 1 1/2 cup
In mixing bowl sift; flour, sugar;salt,and baking powder
Rub in butter until fine mixture, this is a crumb mixture for topping
Mix apples, sugar, cinnamon, and lemon juice
Put into a 12 x 18 pan
cover apples with crumb mixture
bake at 350 for about 60 minutes
serve warm with cream
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Posted by Penny Moline on Friday, February 17, 2012,
In :
Soup
onion 8 ounces
carrot 4 ounces
celery 4 ounces
garlic 1 t
butter 2 ounces
shells 1 pound
tomato paste 2 ounces
Brandy 2 ounces
shrimp veloute 4 quarts
sachet 1 each
shrimp cooked and diced 1 pound
heavy cream 1 pint
Carmelize mirepoix in braising pan
Add shells and sear
add tomato paste and saute
add brandy and flame
add fish veloute and sachet
simmer 20 minutes
strain
remove solids
( some Chef's will blend up the shells and solids and return to the soup if you do this, please put the soup through a chinois or ...
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Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Fish
Combine all the ingredients for the brine, and cook for 20 minutes
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Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Fish
Water 2 quarts
cider 1 quart
pickling spice 1 cup
brown sugar 3/4 pound
black pepper 2 T
Salt 3 T
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Shallots minced 4 ounces
wine vinegar 4 ounces
white wine 4 ounces
veloute 1 quart
caper 2 ounces
sour pickles
chopped parsley
taragon
saute shallots, deglaze with white wine and vinegar
add to hot veloute
Add capers, chopped pickles, parsley and chopped taragon
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
oil 3 cups
garlic 1 1/2 T
onion 2 cups
chili powder 3 cups
cocoa 1/3 cup
sugar 1/3 cup
flour 1 1/2 cup
mesa 1 1/2 cup
water 2 1/2 gallon
beef base 4 ounces
cumin ground 2 T
oregano ground 2 T
salt to taste
sugar to taste
saute onion and garlic to translucent
add chili powder, cocoa, and sugar
cook 3 to 5 minute
add flours and cook as roux
add remaining ingredients
bring to a simmer and simmer for one hour
adjust seasonings
strain
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
butter 10 ounces
flour 10 ounce
onion 2 Tablespoons
Milk 1 1/2 gallons
bay leaf 1 each
Cheddar cheese 1 pound
Cheese other your choice or an additonal amount of cheddar cheese 1 pound
Paprika 1 T
Dry mustard 1 T
Worcestershire 2 T
Tabasco 2 to 3 drops
Sherry, Optional 1/4 cup
Prepare roux with onion
add milk and bay leaf and allow to simmer 30 mintues
Stir in cheese until melted and smooth
do not allow to curdle
adjust seasonings and liquid
strain before service
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
butter 2 pounds
almonds 12 ounces
brown butter in saute pan
stir over medium heat
toast almonds in oven
combine almonds with butter and heat a few minutes
do not allow to color
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Green pepper 4 each
onions medium 4 each
celery 4 ribs
olive oil 4 ounces
chili powder 1/4 cup
garlic cloves 4 each
diced tomatoes( canned) one number 10 can
tomato sauce 1/2 of a number 10 can
basil leaves 1/2 cup
bay leaf 1 each
thyme leaves 1 tablespoon
sugar 1/4 cup
coarse black pepper 1 tablespoon
water 1 quart
cut green pepper and onions in diamond cut
cut celery diagonally cut
heat olive oil in brazier
add vegetables and cookal dente
add garlic and cook 1 to 2 minutes
add tomatoe products and water
bring ...
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Brown Sauce 1 gallon
Brown stock 1 gallon
Combine stock and sauce in a stock pot reduce by half
skim during cooking
strain thru cheesecloth
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Mirepoix 1 pound
Garlic minced 1/2 cup
olive oil 1 cup
mushrooms small dice 1 1/2 pounds
Diced tomatoes 3 cans of Number 10 size
Tomato puree 1 can of Number 10 size
Water 2 quarts
salt 1 Tablespoon
sugar 1 Tablespoon
fresh minced parsley 1/2 cup
pepper 1 Tablespoon
Basil leaves dried 2 Tablespoons
Italian sausage 5 pounds
Ground beef 5 pounds
Sweat the mirepoix and garlic in olive oil
add mushrooms and sweat for 5 minutes
process tomatoes to smooth consistency then add with puree and water
add salt and sugar...
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Sausage chopped 2 pounds
butter 3 to 4 ounces
flour 5 to 6 ounces
milk 2 1/2 quarts
chicken base to taste
black pepper to taste
salt to taste
saute sausage to release fat and add butter
add flour
cook as roux ( until it has lost the starch flavor)
Add milk stir to combine
Simmer
Cook 30 minutes
add seasonings
adjust consistency by cooking and reducing or adding more milk if too thick
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
roux
butter 8 ounces
bread flour 8 ounces
Milk 1 gallon
onion peeled 1 each
whole clove 1 each
bay leaf 1 each
nutmeg to taste
white pepper to taste
Melt butter, add flour and cook until the starch flavor is gone
add milk
add onion with bay leaf attached by the whole clove
simmer for 30 minutes
strain
To make a cheddar cheese sauce
Add
Cheddar cheese 8 ounces
mustard dry 1/2 ounce
worcestershire sauce 2 teaspoons
Stir constantly
add seasoning
adjust to taste
strain
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Bread crumbs 4 cups
butter 12 ounces
parsley 1/2 cup
Eggs, hard boiled 6 each
place butter in a sauce pan or skillet and heat to golden brown
add crumbs and brown until golden
remove from heat
Blend in chopped egg and parlsey
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
onion 1/2 cup
oil 1/4 cup
paprika 1/4 cup
chili powder 1/2 cup
chicken base 2 tablespoons
garlic salt 2 tablespoons
ground cloves 1/2 teaspoon
black pepper 1 1/2 teaspoon
brown sugar 1 1/2 tablespoons
honey 1/2 cup
cider vinegar 1/2 cup
liquid smoke 1 tablespoon
worcestershire 1 tablespoon
lemon juice 1/4 cup
soy sauce 2 tablespoons
water 1 1/2 cup
catsup 3 quarts
saute oinon in oil
add paprika and chili powder continue to saute
combine dry ingredients
combine liquid ingredients
Combine with the sauted ingredient...
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Pineapple juice 15.5 ounces
Ketchup 1/4 cup
Brown sugar 1/4 cup
Vinegar 1/4 cup
Cornstarch 1 1/2 Tablespoon
Garlic granulaed or powder 1/2 teaspoon
Worcestershire sauce 1/4 Tablespoon
Ground Ginger 1/2 teaspoon
Mix together and cook over medium heat until thickened
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Clarified butter 1 ounce
mushrooms sliced thick 10 ounce
shallots minced 1 ounce
garlic minced 1 clove
Dry white wine 8 ounces
Brandy 3 ounces
Demi Glaze 1 quart
Tomato concasse cooked in olive oil 1 pint
parsley 1 tablespoon
meat glaze 1 ounce
Heat butter
add shallots and garlic
saute until aroma is released
add mushrooms and saute until brown
add wine and brandy reduce by half
add demi glaze and reduce
Finish the sauce, add concasse, meat glaze and parsley
adjust seasoning
Concasse: Seeded, Diced and Peeled...
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Pizza sauce
Tomato puree 3 quarts
garlic powder 1 tablespoon
onion powder 1 tablespoon
salt 1 tablespoon
pepper 1 teaspoon
basil 2 tablespoons
oregano 2 tablespoon
olive oil 1/2 cup
water 1 pint
combine all ingredients
allow flavors to develop overnight
adjust thickness with water
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
olive oil 3 ounces
butter 3 ounces
garlic 2 ounces
onion 4 ounces
flour 9 ounces
clam juice 1 gallon
cream 2 cups
clams 1 pound 12 ounces
parsley 2 tablespoons
salt to taste
pepper to taste
lemon juice 2 tablespoons
Sweat onions and garlic in olive oil and butter
add flour for roux
add clam juice, simmer for 30 minutes
strain
Temper cream add to clam sauce stirring
add clams
season
hold for service
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Butter 6 ounces
olive oil 1 ounce
garlic minced 1 Tablespoon
flour 6 ounce
Milk 1 gallon
salt and pepper to taste
basil, fresh chopped 1 ounce
Sweat the garlic in butter and olive oil
add flour and make roux
add milk
Cook for 30 minutes
strain
Season with salt and pepper
add chopped basil
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Chicken Veloute 1 quart
Heavy Cream 1 cup
Cold butter 2 Tablespoons
Salt to taste
white pepper to taste
lemon juice to taste
Heat veloute in medium sauce pan and simmer until reduced by 1/4 stirring occasionally
Pour Cream into a metal bowl and temper by slowly incorporating a small amount of the hot veloute.
Slowly stir this into the sauce, return to a low simmer
Swirl in the raw butter until melted
Then season to taste
Strain
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Onion chopped 4 ounces
White wine 8 ounces
Demi Glaze 1 quart
Dijon Mustard to taste
cook onions in butter without browning
Add white wine and reduce by 2/3
Add Demi Glaze and Dijon Mustard
Simmer 20 minutes
Adjust flavor
Strain
Continue reading ...
Posted by Penny Moline on Wednesday, February 15, 2012,
In :
Sauces
Butter 2 Tablespoons
Heavy Cream 3 Cups
Parmesan cheese 1/2 cup
Salt 1/2 teaspoon
Pepper 1/2 teaspoon
Heat butter in a 12 inch skillet over medium heat.
Stir in Cream, heat to a simmer, reduce by half
Add Parmesan Cheese
Season to taste
Mix Pasta with sauce and serve with fresh ground pepper and chopped parsley
Garlic may be added to butter and cream when reducing
Continue reading ...
Chili powder 1/4 cup
pepper corns 2 T
Cinnamon 2 T
paprika 2 T
Thyme 2 T
Fennel seed 2 T
cardamon 1 T
nutmeg 1 T
Roast spices and herbs in a dry saute pan over low heat for about 3 minutes
cool and grind ( a coffee grinder works well)
allow flavors to set
Continue reading ...
Salt 1 cup
Black pepper 1/4 cup
paprika 1/4 cup
Onion powder 2 T
Garlic powder 2 T
Combine
Continue reading ...
paprika 1/4 cup plus 1 T
salt 1/4 cup
garlic powder 1/4 cup
black pepper 2 T
onion powder 2 T
Cayenne pepper 2 T
oregano 2 T
thyme 2 T
Combine spices and herbs and allow flavors to blend
Continue reading ...
Onion powder 1 T
Garlic powder 2 T
salt 2 T
pepper 2 T
chili powder 1/4 cup
thyme 2 T
lemon pepper 2 T
red pepper flakes 1 T
Mix herbs and spices
Allow flavores to meld
Continue reading ...
Posted by Penny Moline on Wednesday, February 1, 2012,
In :
Appetizer
Eggs 10 each
mayonnaise 2 ounces
yellow mustard 2 T
curry pinch
salt and pepper to taste
boil eggs
pull out yolks and sieve them or mash with a fork
add rest of ingredients
pipe mixture into egg whites
garnish with a small dice of red pepper and a small parsley leaf
Continue reading ...
Posted by Penny Moline on Wednesday, February 1, 2012,
In :
Appetizer
Crab flake 2 1/2 pound
shrimp bay 2 pound
lemon juice 1 to 2 T
salt and pepper to taste
red onion minced 1 1/2 cup
celery minced 1/2 cup
parsley 1/4 cup
bread crumbs 2 cups
mozzarella cheese grated 2 pounds
mayonnaise 1/2 cup
eggs 3 each
Chop crab flake and shrimp
Drain well, season with lemon juice and salt and pepper
add red onion, celery,parsley and bread crumbs mix well
add mozzarella cheese, mayonnaise and and eggs mix well
stuff perpared mushroom caps
bake until cheese melts
to prepare mushrooms:
remov...
Continue reading ...
Posted by Penny Moline on Wednesday, February 1, 2012,
In :
Appetizer
Cabbage, shredded 2 pounds
bean sprouts chopped 2 pounds
onion minced 1 pound
carrot shredded 8 ounce
garlic salt 2 tsp
pepper 1 tsp
soy sauce 1/4 cup
may add cooked bacon/pork 8 ounce
Mix ingredients to combine
Stuff in a egg roll wrap
Fry
Continue reading ...
Posted by Penny Moline on Wednesday, February 1, 2012,
In :
Appetizer
Spinach Boreks
Spinach 2 pounds
butter 4 ounces
onion chopped fine 4 ounces
scallions, chopped fine 1 ounce
fresh dill chopped 1 ounce
Feta cheese, crumbled 1 pound
salt and pepper to taste
phyllo dough 25 sheets
butter melted 8 ounces
Use frozen spinach and prepare per package directions, drain well
Chopped fine
saute onions, and add spinach and dill.
mix in feta cheese
season to taste
prepare phyllo sheets
thaw phyllo if it is frozen. Unwrap and unfold the stack of sheets cut in half length wise
keep the p...
Continue reading ...
Looking for some great super bowl recipes?
Look thru my recipes, and I would recommend making the following:
Bruschetta,
Melted Cheese Appetizer
Pizza on the grill ( if it is too cold where you live, you can also cook the pizza in the oven.)
Along with a vegetable tray, and maybe some hot wings... recipe follows... you are sure to enjoy...
Wonder who is going to win... I am just sad that my beloved Steelers aren't playing this year.... but I am a true fan...and will be excited to watch them play ...
Continue reading ...
mayonnaise 2 qt
sour cream 2 qt
butter milk 1 qt
salad oil 3 cup
olive oil 1 cup
tabaso 1 T
white pepper 1 T
worcester 1 T
garlic powder 1 T
onion powder 1 T
dry mustard 2 T
White wine 3/4 cup
cider vinegar 2 cup
lemon jice 2 cup
blue cheese 1 1/2 pounds
Combine mayonnaise, sour cream, buttermilk, salad oil, olive oil and mix on speed one
Combine dry ingredients
Add to above liquid ingredients
Add white wine, cider vinegar, lemon juice add to creamed mixture
Add in blue cheese crumbles
Makes 2 gallons
Continue reading ...
sour cream 1 pint
mayonnaise 1 qt plus 1 pint
white wine 2 T
white wine vinegar 2 T
worcester 1 T
olive oil 1 T
tabasco sauce 4 to 5 drops
white pepper 1 tsp
blue cheese crumbled 12 ounces
milk 2 cups
combine ingredients and mix
adjust consistancy with milk
Continue reading ...
Posted by Penny Moline on Wednesday, January 25, 2012,
In :
Appetizer
Cream cheese 1 pound plus 4 ounces
clams, minced 2 cups
sour cream 1 1/2 cup
horseradish 1 T
lemon juice 1 T
onion grated 2 T
clam juice 2 ounces
Combine ingredients together in a mixer and season with salt and pepper
Continue reading ...
Salad oil 3/4 cup
peanut oil 2 T
sesame seed oil 2 T
soy sauce 2 T
rice vinegar 1/4 cup
sugar 2 T
white pepper 1 tsp
add soy sauce and vinegar with sugar, and white pepper
drizzle oil slowly
Continue reading ...
whole eggs 5 each
flour 1/2 cup
sugar 1/4 cup
salt 1 T
dry mustard 1 1/2 T
milk 5 cups
vinegar 5 ounces
butter 1/4 cup
Place eggs in a double boiler
combine flour, sugar, salt and dry mustard blend together
add milk and whip until smooth
Combine milk flour mixture in the double broiler with the eggs
cook whipping constantly until thick and smooth
Drip in vinegar slowly
remove from hear and whip in butter
pour into a bain-marie let cool
refrigerate
Continue reading ...
White wine vinegar 1 pint
salad oil 3 pints
white pepper 2 tsp
salt 2 T
avocado pureed 2 pints
Emulsified
makes 3 quarts
Continue reading ...
egg yolk 6 each
vinegar 2 T
salt 2 t
dry mustard 2 t
salad oil or olive oil 3 pints plus 1 cup
vinegar 4 T
Lemon juice 2 T
water 2 T
Mix yolks in mixer until well beaten
add vinegar and continue to beat
add salt and mustard
With mixer running slowly add drop by drop the oil
as emulsificaton begins, oil can be added slighly faster
As mayonnaise thickens thin with lemon juice or vinegar
adjust tartness by adding lemon
adjust thickness with water
Continue reading ...
Oil 3/4 cup
olive oil 1/4 cup
raspberry vinegar 1/2 cup
minced green onion 1 to 2 T
mustard Dijon 1 T
cream 1/2 cp
salt to taste
pepper to taste
sugar if needed to taste
Emusilication
Continue reading ...
salt 2 t
pepper 1 T
sugar 2 T plus 2 t
dijon 2 T plus 2 t
Oil 36 ounces
olive oil 12 ounce
vineger red 8 ounces
vinegar balsamic 8 ounces
garlic 1 T
parsley 1/4 cup
SMALL RECIPE
salt 1/2 t
pepper 1/2 T
sugar 1 T
Dijon 1 T
oil 9 ounces
olive oil 3 ounces
vinegar red 2 ounces
vinegar balsamic 2 ounces
garlic 1/2 T
Parsley 1 T
Combine all ingredients EXCEPT OIL AND HERBS
slowly drizzle in oil
add herbs
Continue reading ...
Dijon 1/2 cup
salt 1 T
white pepper 1 t
vinegar white 2 cups
oil 3 1/2 cup
olive oil 1 1/2 cup
add all ingredients EXCEPT oil, drizzle in slowly
Continue reading ...
Red wine vinegar 1 cup
white pepper 3/4 teaspoon
sugar 1 1/2 teaspoon
garlic minces 1 1/2 teaspoon
fresh parsley 1 1/2 teaspoon
salt to taste
oil salad 3 cups
olive oil 1/2 cup
Italian seasoning 1 1/2 teaspoon
Add vinegar with all ingredients EXCEPT oil(s) and herbs
Drizzle in oil
Add herbs
Continue reading ...
1 cup mayonnaise
3/4 cup buttermilk
1 tsp garlic powder
1 tsp dill weed
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
Tabasco to taste
lemon juice 1/2 teaspoon
mix well and let rest overnight
Continue reading ...
Butter milk 2 quarts
Mayonnaise 3 quarts
Dry parsley flakes 2 Tablespoon
Dry dill weed 1 Tablespoon
Celery Salt 1 Tablespoon
Garlic powder 1 Tablespoon
White pepper 1 1/2 teaspoon
Onion powder 1 Tablespoon
Tabasco 1/2 teaspoon
Lemon Juice 1 Tablespoon
Combine mayonnaise and buttermilk. Mix until smooth
Combine dry ingredients together add to the mayonnaise and milk
Blend well
Add liquid seasoning mix well
Rest overnight
Continue reading ...
Chili sauce 1 quart
Mayonnaise 1 quart
Milk 5 ounces
Red wine vinegar 1 1/2 ounce
Sweet relish 1 cup
Green Onions, fine diced 3 tablespoon
Chopped sweet red pepper fine diced 3 tablespoon
Hard cooked egg 2 each
Combine ingredients and mix well
Continue reading ...
salt 1/2 tsp
pepper 1 tsp
sugar 2 tsp
dijon mustard 2 tsp
oil 6 ounces
olive oil 6 ounces
vinegar red 2 ounces
vinegar cider 2 ounces
garlic minced 1 tsp
parsley, freshly chopped 1 tablespoon
add all ingredients EXCEPT oils and parsley
SLOWLY drizzle in oil
add parsly at the finish...check seasoning
Continue reading ...
Egg yolks 2 each
mustard dry 1/4 to 1/2 teaspoon
salt 1/2 teaspoon
vinegar or lemon juice 1/2 teaspoon
oil 1 cup
vinegar or lemon juice 1/2 Tablespoon or more if too thick
Add egg yolks, mustard, salt and vinegar or lemon juice
Whisk with a ballon whisk
SLOWLY drizzle in oil until emulsified
thin out with more lemon juice
Continue reading ...
eggs 1 each
vindgar, cider 1/2 cup
paprika 4 teaspoons
salt 1/4 teaspoon
sugar 1/4 cup
worcestershire sauce 1/4 Tablespoon
mustard dry 1/8 teaspoon
catsup 1/2 cup
lemon juice 1/4 cup
hot sauce dash or to taste
Blend together vinegar, lemon juice, paprika, salt, sugar, worcestershire, hot sauce, catsup, and dry mustard HOLD
Place egg in mixing bowl, beat on high speed with rotary mixer.
pour oil in a very slow stream while continuing to beat at high speed
As emulsion forms add the mixture from step one to ...
Continue reading ...
Onion 4 ounces
salad oil 1 quart
cidervinegar 12 ounces
catsup 2 2/1 cup
sugar 4 ounces
garlic mashed 1 teaspoon
worcestershire sauce 1 tablespoon
paprika 1 teaspoon
tabasco sauce 1/4 teaspoon
white pepper 1/2 teaspoon
Grate onion on a hand grater or food processor
Combine all ingredients except for the oil
drizzle oil slowly in until well combined
makes 2 quarts
Continue reading ...
Salt 1/2 teaspoon
Pepper 1 teaspoon
Sugar 2 teaspoon
Dijon mustard 2 teaspoon
Oil 6 ounces
Olive Oil 6 ounces
Vinegar red wine 3 ounces
Vinegar balsamic 1 ounces
garlic minced 1 teaspoon
parsley fresh, chopped italian herbs of choice 1 Tablespoon
Continue reading ...
Posted by Penny Moline on Wednesday, January 25, 2012,
In :
Salads
Black beans 1 pint ( use canned)
corn 3 cups
onions 1 1/2 cup
cilantro 1 Tablespoon ( or more if desired)
sweet red pepper 1 cup
Italian dressing 2 ounces
Combine all ingredients in bowl mixing well
Aloow to marinate at least 4 hours
Continue reading ...
Posted by Penny Moline on Wednesday, January 25, 2012,
In :
Salads
Vinaigrette 1 quart
Tomato puree 1/4 cup
onion 1/4 cup
mushrooms 4 pounds
Simmer vinaigrette, puree and onions
Add the mushrooms and simmer for a few more minutes
allow mushrooms to marinate and absorb marinade for 4 to 5 hours
Garnish with fresh herbs
Continue reading ...
This is for each sandwich...
Swiss Cheese 2 slices
Ham Sliced 3 ounces
Turkey Sliced 3 ounces
Bread 2 slices
Egg wash:
Half and Half or cream or milk as needed
eggs whipped as needed ( liquid egg works well for this)
Put sandwich together
Swiss, Ham,Turkey, Swiss
Dip in egg wash and cook on grill. Turn, place in bake proof pan and cook in oven 350 until cheese is melted
Continue reading ...
Posted by Penny Moline on Wednesday, January 25, 2012,
In :
Beef
Sirloin tip roast 1 pound
Soy sauce 3 1/2 Tablespoon
Dry Sherry 1 Tablespoon
Frozen Apple juice concentrate 2 Tablespoon
Brown sugar 2 1/2 Tablespoon
Sesame Oil 1 Tablespoon
Ground Pepper 1/8 teaspoon
Grated Ginger 1/4 teaspoon
Minced Garlic 2 cloves
Green Onions sliced 2 each
Vegetable oil 1 Tablespoon
Roasted Sesame Seeds 1 Tablespoon
Slice roast 1/8 inch thick
Combine all ingredients and mix with beef in a covered contain over night or at least 2 hours
Heat oil in skillet.
Cook beef in skillet over me...
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
potatoes peeled and cubed 6 pounds
onions diced 2 pounds
leek diced 1 pound
chicken stock 6 quarts
light cream very cold 2 quarts
chives 2 ounces
salt and white pepper to taste
hot pepper sauce to taste
sweat onions and leeks in butter until tender
add stock and potatoes and cook until potatoes will mash
process in a blend or food processor or hand blender, or food mill
chill over night
to finish for service add very cold cream and chopped chives and season to taste
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
onions 1 1/2 pounds
carrots 3/4 pounds
celery 9 ounces
butter 3/4 pound
pickling spice wrapped in cheese cloth 2 Tablespoons
flour 12 ounces
tomato puree 2 quarts 1 cup
chicken stock ( strong) 1 3/4 gallon
tabasco 6 drops
heavy cream 1 and 1/4 quarts
prepare vegetables
sweat vegetables in butter
add flour and cook as a roux on low heat
add tomato puree and stock
add pickling spice in cheese cloth bundle
cook 30 minute
adjust thickness if needed
add tabasco
add dairy
adjust seasonings salt and pepper, tabasco, l...
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
Onions medium dice 1 pound
celery medium dice 1/2 pound
carrots medium dice 1/2 pound
butter 1 pound
flour 12 ounces
chicken stock 2 gallon
bay leaf 1 ea
cream 2 quarts
wild rice cooked 4 cups ( can do a combination of white rice and wild rice)
cook vegetables in butter until tender
add flour and cook until roux is nutty
add stock and bay leaf
add rice and simmer
adjust seasoning
add dairy product
garnish with parsley
seasonings:::: salt and pepper, sherry, franks red hot sauce
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
bacon diced 1 pound
butter 1 pound
onion diced 2 pounds
celery diced 12 ounces
flour 12 ounces
stock chicken 2 1/2 gallon
potatoes diced 4 1/2 pound
half and half or cream or milk 3 quarts
cook bacon to render fat, resreve bacon
add butter, onions celery, and cook to translucent
add flour for roux
add stock and bring to a simmer
add potatoes and simmer until tender
adjust consistency
adjust seasoning salt, pepper, lemon juice, franks red hot
add dairy
garnish with bacon
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
Sesame oil 2 tablespoons
onions diced 1 pound
bamboo shoots 10 ounces
celery 1 pound
mushrooms sliced 12 ounces
bean sprouts 12 ounces
sweet red pepper 4 ounces diced
snow peas 4 ounces diced
garlic 2 tablespoons
stock 2 gallons
soy sauce 4 ounces
cold stock 3/4 cup
corn starck 1 cup
tofu 12 ounces
sherry 3 tablespoons
green onions cut on a bias 3/4 cup
salt and pepper to taste
Sweat vegetables in oil
add stock
add corn starch to 3/4 cup cold stock to make slurry
add to stock
add hot pepper sauce to taste, add ri...
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
diced salt pork or bacon 8 ounces
onion, diced 8 ounces
carrots diced 4 ounces
celery diced 4 ounces
flour 4 ounces
strong stock ( chicken) 6 quarts
canned tomatoes 4 pounds
tomatoe puree 4 pounds
pickling spice 1 1/2 tablespoons (make as sachet in cheese cloth if possible, if not be sure to strain)
clove pinch
cream 1 quart
sherry 1/4 cup
herbs, such as thyme 2 tablespoons
crisp bacon or ham for garnish 1 pound
sweat bacon until crisp and strain reserve
sweat vegetables in bacon fat
add flour and cook as ro...
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
butter 12 ounces
onions small dice 12 ounces
celery minced 4 ounces
flour 9 ounces
stock ( chicken or vegetable)
spinach frozen 2 pounds
cream 1 quart plus 1 pint
salt and pepper to taste
nutmeg
lemon juice to taste
sweat onion and celery in butter and cook until tender
add flour and cook roux
add stock
simmer 30 minutes
add spinach
add cream
adjust seasoning
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
onion 4 pounds
red onions 1 pound
leeks 12 ounces ( if you do not have leeks, add additonal red onion)
garlic 1 ounce
butter 14 ounce
flour 12 ounce
chicken stock 2 gallon
bay leaf 1
cream 2 quarts
seasonings to taste
thyme
nutmeg
sherry
salt and pepper
green onions or chives
caramelize onions in 2 ounces of butter
add remaining butter and flour, cook roux
add chicken stock and bay leaf and simmer 30 to 45 mintues
puree and strain
add cream
adjust seasonings
garnish with green onions or chives
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
butter 1 pound
onions 8 ounces
leeks 8 ounces ( if you do not have leeks, use more onions)
Mushrooms chopped 2 pounds 8 ounces
flour 14 ounces
vegetable stock or chicken stock ( strong)
bay leaf 2 each
cream 1 quart
salt and pepper to taste
sherry 1/2 cup
parsley 2 tablespoons
mushrooms sliced for garnish 8 ounces
sweat vegetables in butter
add flour for roux
add stock, bay leaf and simmer for 30 minutes
remove bay leaf
puree and strain
season with salt and pepper to taste and sherry
add cream
garnish with pars...
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
Cauliflower 5 pounds
water 2 gallon
lemon juice 1/4 cup
Onions, small dice 2 pounds
celery small dice 1 pound
butter 1 pound 4 ounces
flour 1 pound 4 ounces
chicken base 5 ounce
cream 1 quart
salt and pepper to taste
parsley 2 tablespoons
Simmer cauliflower in water with lemon juice for 20 minutes until tender. Remove cauliflower and reserve liquid
sweat the vegetables in butter until tender
add flour and cook roux
add reserved liquid and chicken base to roux and cook as veloute.
Check flavor
add 4 pounds...
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
Butter 3 ounces
onion med dice 12 ounces
celery med dice 3 ounces
broccoli chopped 3 pounds
chicken veloute sauce hot 4 quarts (recipe follows)
chicken stock ( hot) 2 quarts
heavy cream hot 24 ounces
salt and pepper to taste
broccoli floretts
Sweat onions, celery, and broccoli in the butter
add veloute sauce and bring to a simmer
puree soup and strain it through a china cap
return soup to the stove
bring soup to a simmer and add hot cream
garnish with blanced broccoli florets
Chicken veloute sauce
12 ounce ...
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
Chicken stock (hot) 6 quarts
Asparagus cut into 1/2 inch pieces 6 pounds
onions 1 pound
butter 10 ounces
bread flour 10 ounces
cream 2 quarts
asparagus spears 1/2 inch pieces 1 pound
simmer asparagus 30 minutes in stock, strain and reserve both
sweat onions in butter
add flour for roux, cook unit it has lost the starch flavor
add stock and cook as veloute
add asparagus
simmer
puree and strain
adjust seasonings, salt, pepper, franks red hot sauce, lemon juice
add dairy
add asparagus garnish
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
butter 1 1/2 pounds
onions chopped fine 1 1/2 pounds
mushrooms chopped fine 2 1/2 pounds
carrots chopped fine 1/2 pound
flour 1 pound 4 ounces
chicken stock 1 1/2 gallon
cream 1 quart
sherry to taste
salt and pepper to taste
sweat vegetablse in butter until tender
add flour and cook at least 15 minutes stirring often
add chicken stock and cook 30 minutes
adjust seasoning
add sherry, salt and pepper
add dairy
garnish with sauteed sliced mushrooms
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
potatoes small dice 1 1/2 pound
chicken stock 3 quarts
salt pork, ground 9 ounces
onions small dice 6 ounces
leeks small dice 6 ounces
celery small dice 12 ounces
red pepper small dice 6 ounces
butter 6 ounces
flour 8 ounces
bay leaf 2 each
corn creamed 1 1/2 cup
corn kernel 3 cups
thyme fresh 1 tablespoon
heavy cream 3 cups
milk 3 cups
cook potatoes in stock and reserve both
render pork
sweat vegetables in rendering and butter
add flour for a roux
add chicken stock to roux and simmer with bay leaves 20 minutes...
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Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
bacon sliced 1 pound
butter 1/2 pound
onion 4 each diced
celery 4 stocks diced
flour 1/2 pound
chicken stock 1 gallon
cream corn 2 cans
1 cup frozen or resh corn
potatoes diced and cooked1 pound
cream 4 cups
cook bacon to render fat,
remove bacon and reserve
add butter to bacon fat and melt
add onions and celery and cook until tender
add flour and cook roux until it has lost the starch flavor, be sure to taste
add stock and simmer until smooth and thickened
add corn and potatoes and simmer 20 minutes
add cr...
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
butter 16 ounce
onion 12 ounce
celery 8 ounce
broccoli stems chopped small 16 ounce
flour 9 ounces
chicken stock 1 gallon
hot milk 2 pints
broccoli florets 24 ounces
cheddar cheese 2 1/2 pounds
heavy cream 16 ounces
sweat all vegetables in butter
add flour and make roux, cook until the starch is gone be sure to taste it
add stock slowly stirring to mix well
simmer 30 minute or until the broccoli is tender
add cheese
add cream
season with salt and pepper, add a dash of franks red hot or hot sauce of choice, a...
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Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
butter 1/4 cup
flour 1/4 cup
evaporated milk 2 (12) ounce cans
beer, ale, stout, what ever flavor you like 1 cup
worcestershire sauce 2 teaspoons
dry mustard 1/2 teaspoon
cayenne pepper 1/4 teaspoon
sharp cheddar cheese shredded 2 cups
garnish with cooked bacon, sliced green onions and croutons
cook roux until nutty flavored
add evaporated milk
add beer
add seasonings
add cheese and stir until melted
add garnish and enjoy with a slice of fresh made bread!
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
Onion 1 pound
garlic 1 tablespoon
olive oil 1/4 cup
diced tomatoes 48 ounces
green chillies 16 ounces
cumin 1 tablespoon
chicken stock 2 gallons
chicken, cooked and diced 1 1/2 pound
cilantro chopped 2 tablespoons
tortilla chips as needed
cheddar cheese shredded 1 pound
Roux 1 pound butter, 1 pound flour
Sweat onion and garlic in olive oil
add butter and melt
add chilies and cumin
add flour and cook the roux until the starch is cooked out of the flour ( think pie crust, slightly nutty and good)
add tomatoes
a...
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Soup
Carrots peeled and diced 3 pounds
onions diced 1 pound
celery diced 6 ounces
butter 1 pound
flour 3/4 pound
Chicken stock (strong) 6 quarts
cream 1 quart
Process carrots until very finely diced
Cook carrots, celery and onions in butter until soft and tender
add flour, cook roux on low heat
Add stock and simmer for 30 minutes
May be pureed
add heated dairy product at service
Adjust seasoning, salt, pepper and a splash of lemon juice
Continue reading ...
Posted by Penny Moline on Friday, January 20, 2012,
In :
Desserts
3 cups milk, organic if possible, or coconut milk or almond milk divided
1/3 cup small pearl tapicoa
2 extra large egg yolks, lightly beated
1/4 teaspoon salt
1/3 cup sugar or 2 to 4 tablespoons agave depending on your sweet tooth
1 teaspoon good quality vanilla or one vanilla bean
pour 3/4 cup milk in a heavy bottom pot, add tapioca and soak for up to 1 hour ( you could also soak the tapioca over night in the refrigerator in a glass bowl with 3/4 cup milk)
Whisk egg yolks, salt and sugar with remai...
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Olive oil as needed
1 med onion diced
1 med carrot diced
2 ribs of celery diced
1 bay leaf
1 cup quinoa ( check the box to see if it needs to be rinsed or not)
2 cups vegetable broth, chicken broth or water
salt and pepper to taste
Saute onions, carrots, celery until tender
add quinoa, and stir to coat
add broth, bay leaf and bring to a boil
cover and simmer 15 to 20 minutes or until liquid is absorbed
You can add any vegetable that you like to this, mushrooms, peas, broccoli, spinach, red or green pepp...
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Posted by Penny Moline on Monday, December 5, 2011,
In :
Cookies
BUTTER 2 CUPS
SUGAR 2 CUPS
BROWN SUGAR 2 CUPS
EGGS 4 EA
VANILLA 2 t
OATMEAL 5 CUPS ( measure oatmeal and blend in a blender until a fine powder)
FLOUR 4 CUPS
BAKING POWDER 2 t
SALT 1 t
BAKING SODA 2 t
CHOCOLATE CHIPS 24 OUNCES
CHOPPED NUTS 3 CUPS
CREAM BUTTER AND BOTH SUGARS
ADD EGGS AND VANILLA
COMBINE FLOUR, OATMEAL, SALT AND BAKING POWDER, AND BAKING SODA
ADD DRY INGREDIENTS TO CREAM MIXTURE
ADD CHOCOLATE AND NUTS
ROLL INTO BALLS AND PLACE 2 INCHES APART ON A BAKING SHEET
BAKE 8 TO 10 MINUTES
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Posted by Penny Moline on Monday, December 5, 2011,
In :
Cookies
MARGARINE (you probably won't eat the ginger bread part of the house, this is the only reason to use margarine instead of butter) 2 cups
BROWN SUGAR 2 CUPS
CINNAMON 2 TABLESPOONS
GINGER 2 TABLSPOONS
DARK CORN SYRUP 2 CUPS
EGGS 4 EACH
BAKING SODA 1 TABLESPOON
FLOUR 11 CUPS
CREAM BUTTER AND SUGARS TILL CREAMY
ADD CORN SYRUP, EGGS TO BUTTER AND SUGAR AND CREAM
SIFT TOGETHER SODA AND FLOUR
MIX UNTIL JUST SMOOTH
FORM INTO A BALL
REFRIGERATE
ROLL TO 1/4 INCH THICKNESS AND CUT OUT INTO DESIRED GINGER BREAD HOUSE.
Continue reading ...
Posted by Penny Moline on Monday, December 5, 2011,
In :
Breakfast
2 eggs
3/4 cup milk
1/2 cup water
1 cup all purpose flour
3 Tablespoons melted butter
Butter or pan spray for the pan
Combine all ingredients, allow to rest 1 hour.
Heat a small non stick pan, add butter or spray well with pan spray.
Add about 1 ounce crepe batter and swirl to spread evenly.
Cook for 30 seconds, and flip
Cook for until it will release from pan
lay out on a cutting board, until cool
continue until all batter is used
Hint: can make ahead and freeze in a zip lock bag, just put wax paper...
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Chicken Breast Supreme cut 1 each
Salt to taste
pepper to taste
flour as needed
Vegetable oil as needed
Season chicken with salt and pepper and dredge in flour
Heat vegetable oil in saute pan and saute chicken until golden brown and cooked to 165 degrees
Remove from pan and keep warm
Butter
Garlic 1 tsp
Chablis 1 1/2 ounce
Pour off excess fat from saute pan, and add about a tablespoon of butter, add garlic and saute, take pan off from the heat and add chablis to deglaze
Tomato concasse ( which is peeled...
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Posted by Penny Moline on Friday, December 2, 2011,
In :
Beef
Sirloin tip roast 1 pound
Soy sauce 3 1/2 Tablespoons
Dry Sherry 1 Tablespoon
Frozen Apple juice from concentrate 2 Tablespoons
Brown Sugar 2 1/2 Tablespoons
Sesame Oil 1 Tablespoons
Ground pepper 1/8 teaspoon
Grated ginger 1/4 teaspoon
Minced Garlic 2 cloves
Green onion sliced or chopped 2 each
Vegatable oil 1 Tablespoon
Roasted Sesame Seeds 1 teaspoon
Slice roast 1/8 inch thick and put in covered container
Combine all ingredients except last two, and mainate sliced roast over night or at least for 2 ho...
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Posted by Penny Moline on Friday, December 2, 2011,
In :
Cookies
Butter 1/2 cup
Granulated sugar 3/4 cup
Egg 1 ea
Vanilla 1 tsp
Flour 1 1/2 cup
Cocoa 4 Tablespoons
Baking powder 1/2 tsp
baking soda 1/2 tsp
Salt 1/4 tsp
In a large mixing bowl, cream butter and sugar together
Add egg and vanilla beat until light and fluffy
Combine flour, cocoa baking powder, baking soda, and salt
Add to cream mixture
Chill dough for 1 hour or longer
Heat oven to 325
Roll portions of dough on lightly floured service and cut to 1/4 inch thickness
Cut into desired shape
Bake 8 to 10 minutes un...
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Posted by Penny Moline on Friday, December 2, 2011,
In :
Cookies
butter room tempature 1/2 cup
sugar 1/3 cup
brown sugar 1/3 cup
egg 1
vanilla 1 tsp
flour 1 cup
baking soda 1/2 tsp
salt 1/2 tsp
White Chocolate, coarsely chopped 6 to 12 ounces
Macadamia nuts chopped 3/4 cup
Preheat oven to 375
Sift together flour, baking soda and salt set aside
Beat the butter and both sugars, until fluffy
Add eggs and vanilla
Add flour, baking soda and salt and mix until just combined
Stir in the chocolate and nuts
Scoop onto lightly greased baking sheet
Bake 10 to 15 mintues until lightly...
Continue reading ...
Posted by Penny Moline on Friday, December 2, 2011,
In :
Sauces
Milk 1 quart
Sugar 1/2 cup
Flour 1/4 cup
Butter 6 tablespoons
Vanilla 1 teaspoon
Scald milk.
In a bowl mix flour and sugar
Slowly whisk flour mixture into milk
Whisk until thick
Whisk in butter and vanilla
Continue reading ...
butter 8 ounces
Shortening 4 ounces
powdered sugar 1 pound
egg whites 2 ea
lemon juice 1/2 teaspoon
Vanilla 1/2 teaspoon
Water optional
Using a paddle attachment, cream together butter shortening and sugar until well blended
add egg whites, lemon juice and vanilla
blend on medium speed , then mix on high until light and fluffy
may add water for a softer butter cream
Continue reading ...
Posted by Penny Moline on Friday, December 2, 2011,
In :
Desserts
Flour 2 cups
Butter 1 cup
eggs 8 each
Sugar 2 cups
hershey syrup 32 ounces
Mix together and bake 25 to 30 minutes until done and chill
Mix and spread on cooled cake the following
powdered sugar 4 cups
butter 1 cup
mint extract 2 tsp
Green food coloring
Soften butter, and mix on mixer at medium speed, add powdered sugar and mint. Mix until light and fluffy add food coloring if desired
Melt and smooth on top of mint topping
Butter 12 tablespoons
Semi Sweet chocolate chips 12 ounces
Continue reading ...
Posted by Penny Moline on Friday, December 2, 2011,
In :
Desserts
Butter 2 pounds
cocoa 9.6 ounces
Sugar 3 lbs 8 ounces
Eggs 1 lb 6 ounces
Bread flour 1 pound
cake flour 1 pound 6 ounces
walnuts 1 pound
Melt butter and cocoa together
Cream with sugar
add eggs and cream together
Add flour and mix to combine
Stir in nuts
fill pans and smooth
bake at 35o in 1/2 sheet pan for 20 mintues
Rocky Road variation
Add 2 pounds miniature marshmalls to batter
Cherry Chocolate Brownies
Add 1/3 to 1/2 of a number 10 can cherry pie filling to batter
These may be extra moist
Continue reading ...
Posted by Penny Moline on Friday, December 2, 2011,
In :
Desserts
Makes a full sheet pan
Brown sugar 4 pounds 6 ounces
Butter 1 pound
Vegetable shortening 1 pound 8 ounces
Eggs, ( about 18) 1 pound 10 ouncse
Cake Flour 1 pound 4.5 ounces
Bread Flour 1 pound 4.5 ounces
Baking powder 2 tsp
salt 3/4 ounce
Pecans or walnuts 1 pound 8 ounces if desired
Place brown sugar, butter and vegetable shortening in a sauce pot and melt over low heat
Mix on low speed gradually adding in eggs
Sift flour, baking powder and salt together
Add to egg mixture and mix until fairly smooth
Add d...
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Butter 1 pound
Garlic minced 2 cloves or to taste
Parsley 1/3 cup
Heinz 57 3/4 to 1 bottle
salt and pepper to taste
Soften butter, whip in a mixer until fluffy, add remaining ingredients and whip until doubled. Slather on French Bread, Texas Toast or any bread, may add parmesan cheese and/or more parsley.... then bake in a 350 oven until toasted.
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Posted by Penny Moline on Friday, December 2, 2011,
In :
Vegetables
Zucchini 3 to 4 medium
Olive oil 1 Tablespoon or as needed
Onion 1/2 of a large sliced
Garlic 1 small clove
salt and pepper to taste
optional seasonings;
fresh herbs, dry herbs, peppers, parmesan cheese,
Cut zucchini in desired shapes/size. Heat a large skillet add oil, add onions and saute until tender, add zucchini and saute until al dente.
Season to taste
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Posted by Penny Moline on Friday, December 2, 2011,
In :
Vegetables
Zucchini 2 1/2 pounds
Peppers 1 cup
Onion 1 cup
Garlic 1 teaspoon
Olive oil 1 Tablespoon
Butter 1 Tablespoon
Sour Cream 1 cup
salt and pepper to taste
Bread Crumbs 1/2 cup
parmesan Cheese 2 Tablespoons
Paprika garnish
Cut zucchini inot battonets
Blanch one minute then drain
arrange in a single layer
Saute onions, peppers and garlic in olive oil until tender
Salt and pepper to taste
Add butter and sour cream, heat and combine with onions and pepper mixture
Spoon over zucchini
Spread with bread crumbs and parmes...
Continue reading ...
Posted by Penny Moline on Friday, December 2, 2011,
In :
Sauces
Bacon cut into strips 1 pound
butter 8 ounces
flour 12 ounces
milk 1 gallon plus 2 quarts
Chicken base
Franks Hot sauce
Salt and pepper to taste
Cook bacon until brown and release fat
add butter to melt
add flour cook as roux
add milk and bring to a simmer and cook for 30 minutes
season
adjust consistency.
Continue reading ...
Posted by Penny Moline on Friday, December 2, 2011,
In :
Sauces
Butter 2 Tablespoons
Whipping Cream 3 cups
Parmesan Cheese, or asiago 1/2 cup or more to taste
Salt 1/2 tsp
pepper 1/2 tsp
Heat butter in 12 inch skillet over medium high heat.
Stir in cream, heat to a simmer.
Reduce by half
Add parmesan cheese
Season to taste.
Use with Pasta
Serve with fresh ground pepper and chopped parsley or chopped fresh basil
Garlic may be added to butter and cream while reducing
Continue reading ...
One of my students made this in class... I had a really hard time staying out of them... must be the Idaho girl in me...
Try them, they are amazing...
8 medium potatoes, peel, cook and grate or cube
1 cube butter
1 cup shredded cheese
1/3 cup onion small dice
1 cup sour cream
1 can cream of chicken soup
Mix everything together but the potatoes, and heat just long enough to melt cheese.
Add potatoes to mixture and place in a 9 x 13 pan
Top with corn flakes mixed with 3 tablespoons melted butter or you ...
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Evaporated Milk 2 cups
Egg Yolks beaten 6 each ( 4 ounces)
Sugar, granulated 1 pound
butter 8 ounces
Pecan, finely chopped 12 ounce
Coconut 12 ounce
Vanilla 2 tsp
Combine milk, egg yolks, sugar, and butter
Cook in a double broiler over hot water until thickened
add pecans, coconut, and vanilla
cook, then beat well until thick enough to spread
Continue reading ...
Sugar 2 pounds
corn syrup 10 ounces
water 8 ounces
salt 1 teaspoon
salt 1 teaspoon
butter 8 ounces
Powdered sugar 1 pound
cocoa 6 ounces
vanilla .5 ounce
Hot water as needed
Combine the granulated sugar, syrup water, and salt in a saucepan. Bring to a boil, stirring to dissolve sugar. Boil mixture, until it reaches 240.
While the sugar is cooling, mix the fat, powdered sugar, and cocoa until evenly combined, using paddle attachment of the mixer.
With machine running at low speed, very slowly pour in th...
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Powdered sugar 2 pounds
Hot water 6 ounces
Corn Syrup 2 ounces
Vanilla 1 teaspoon
Mix together until smooth
Continue reading ...
powdered sugar 1 pound
egg whites 3 each
cream of tarter 3/4 tsp
Mix all ingredients in a deep bowl. Beat on high for 5 minutes
Continue reading ...
sugar granulated 1 pound
Cornstarch 1.5 ounce
Salt 1/4 tsp
Water, boiling 1 quart
lemon juice 1/3 cup
butter 1/2 ounce
Mix dry ingredients
Add to liquid ingredients
Add butter
Continue reading ...
Sugar 18 ounces
Water 10 ounces
lemon juice 2 Tablespoons
In a sauce pan dissolve the sugar in 5 ounces of water over low heat stirring constantly.
When sugar has completely dissolved stir in lemon juice and the rest of the water bring to a boil.
Reduce heat and simmer until the syrup thickens and is reduced to about 10 ounces
Continue reading ...
Eggs 4
Sugar 1 cup
vanilla 2 tsp
salt pinch
butter 1 pound
Combine eggs, sugar, vanilla, and salt in a heat proof bowl, place over simmering water. Wisk gently but constantly, heat mixture until thin an foamy and reaches 160. Beat egg mixture at medium high speed and whisk until foamy and cooled to room tempature about 5 minutes. Reduce speed to medium, add butter 1 piece at a time. Once all butter is added, increase speed to high and beat until light and fluffy.
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Butter 1 pound
Shortening 8 ounces
Powdered Sugar 2 pounds
Egg Whites 2 1/2 ounces
Lemon juice 1 teaspoon
Vanilla 1 teaspoon
Water optional 2 ounces
Cream butter and shortening with sugar until well blended.
Add egg whites, lemon juice and vanilla
Blend medium speed, then mix on high speed until light and fluffy
For a softer butter cream, blend in water
Continue reading ...
Sugar 16 ounces
butter 6 tablespoons
milk 3 to 4 tablespoons
salt dash
vanilla 1 to 2 tsp
peanut butter large scoop to taste
Mix until smooth...
For Cinnamon rolls
Continue reading ...
Vegetable Shortening (Crisco) 1/4 cup
White mini mashmallows 1 pound
clear vanilla flavoring 1 tsp
Butter flavor 1 tsp
Water 2 T
Powdered sugar 2 pounds
Melt marshmallows iwth crisco, flavorings and water.
Put powdered sugar into a large mixing bowl. Fit stand mixer with a dough hook, if not using a mixer use a wooden spoon.
Add melted marshmallow mixture to powdered sugar, knead until sugar is fully blended into the marshmallows.
Turn fondant out onto a work surface that has been dusted with equal p...
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Heavy Cream 2 pounds
Sweet Chocolate chips 2 pound 8 ounces
Heat Cream
Chop chocolate into small pieces. Add to cream and mix well to dissolve.
Continue reading ...
Posted by Penny Moline on Friday, December 2, 2011,
In :
Cakes
Water, boiling 1 3/4 cup
Oats 1 cup
Brown sugar 1 cup
Sugar 1 cup
Butter 1/2 cup
Eggs 2 each
Flour 1 3/4 cup
Cocoa 1 T
Soda 1 t
Salt 1/2 t
Chocolate chips 16 oz
Combine oats and water and let stand
Cream sugar, butter and eggs
Combine flour, cocoa, soda, salt and mix
Mix cream mixture and dry mixture.
Add oats and 1/2 of chocolate chips to combine
Pour batter in greased pan and add 1/2 chips to the top of cake
Bake 350 for 40 minutes
Serve with whipped cream
Continue reading ...
This is a small recipe, for the full sheet pan you will need to times this by 5
Cream Cheese 8 ounces
Butter 2 Tablespoons
Powdered Sugar 3 cups
Vanilla 1 tsp
Nuts 1/2 cup these are optional
Cream together cream cheese and butter, add powdered sugar and vanilla
Continue reading ...
Posted by Penny Moline on Friday, December 2, 2011,
In :
Cakes
sugar 2 pounds 8 ounce
oil 3 and 3/4 cup
Eggs 11 each
Pastry Flour 1 pound 12 ounce
Bread Flour 8 ounces
Baking powder 1 Tablespoon plus 1 teaspoon
Baking soda 2 Tablespoons
Salt 1 Tablespoon
Cinnamon 2 Tablespoons
Carrots, ground 2 pounds 12 ounces
walnuts, chopped optional 1 and 1/2 cup
Cream together first three ingredients, stift together dry ingredients, fold into cream mixture, Fold carrots and walnuts into cake mixture and bake at 350 until a toothpick comes out clean.
See Cream Cheese Frosting
Continue reading ...
Posted by Penny Moline on Tuesday, November 15, 2011,
In :
Pies
Crust:
1 1/2 cup plus 2 Tablespoon flour
3 Tablespoon sugar
1/2 teaspoon salt
8 tablespoon butter
2 tablespoon shorteneing
3 tablespoon ice water
Combine sugar,salt in large mixing bowl, add butter and shortening using a pastry cutter.
Work until course crumbs.
Add water and refrigerate for at least one hour
Fruit filling:
Seasonal fruit can use, apples, peaches, apricots, etc.
1/2 cup sugar plus 1 tablespoon for garnish on crust
2 Tablespoon cornstarch
1 teaspoon lemon juice
Combine fruit, sugar, cornstarc...
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Posted by Penny Moline on Tuesday, November 15, 2011,
In :
Desserts
1/2 cup semi sweet chocolate chips ( optional)
2 cups heavy cream
1/4 cup sugar ( I like to use both brown and granulated sugar)
1 pinch salt
2 teaspoon vanilla
5 egg yolks
4 tablespoons white sugar
preheat oven to 350
Place 2 tablespoons melted chocolate if desired into each ramekin
Heat Cream
Mix together the egg yolks, sugar until well combined.
Gradually stir in hot cream, salt and vanilla.
Strain mixture
Divide the custard into ramekins and bake in a hot water bath until custard is just set.
Cool th...
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Posted by Penny Moline on Tuesday, November 15, 2011,
In :
Cakes
1 package chocolate cake mix
1 package chocolate pudding mix
1/2 cup vegetable oil
1/2 cup rum
1/2 cup water
3 eggs
1/2 cup chocolate chips
1 teaspoon dried lavender ( may use fresh)
preheat oven to 350. Grease and flour cake pan. In a large bowl mix cake mix, pudding mix, vegetable oil,, rum and water. Add eggs and lavender. Do not over mix. Pour into prepared pan. Cool
Serve with Lavender whipped cream
1 cup heavy cream
3 teaspoons lavender
powdered sugar to taste
lavender for garnish
...
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1 tablespoon thyme
1 tablespoon savory
1 tablespoon lavender
1/2 tablespoon rosemary
1 tablespoon basil
1/2 tablespoon sage
Mix together
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Posted by Penny Moline on Tuesday, November 15, 2011,
In :
Salmon
4 tablespoons butter
6 tablespoons honey
1 tablespoon lavender, crushed with a mortar and pestle
1/4 cup white wine
1 tablespoon lemon juice
Place all ingredients in sauce pan over moderate heat, reduce by 1/3 to create a sauce. When cooled slightly brush on a salmon filet.
Grill or bake until done
Continue reading ...
Posted by Penny Moline on Tuesday, November 15, 2011,
In :
Yeast Bread
2 teaspoon yeast
3/4 cup plus 2 Tablespoon lukewarm water
2 cups flour
2 tablespoons olive oil
1/2 teapoon salt
1 to 2 tesapoon lavender (depending on taste)
In a bowl comine, yeast, 1/4 cup warm water.
Let stand
Add flour
Add 1/2 cup water plus 2 tablespoons olive oil, salt and lavender
knead until smooth
place in an oiled bowl and cover with plastic wrap.
let rise 45 minutes
On a floured surface divide the dough and form into balls.
Roll out dough
Add your favorite pizza toppings
Continue reading ...
6 cups water
1 3/4 cups sugar
1/4 cup dried lavender flower or 1/3 cup fresh lavender flowers
1 teaspoon lemon zest
1 cup fresh squeesed lemon juice
Lemon slices for garnish
combine 2 cups water, sugar. lavender and lemon zest in saucepan. Bring to a boil and deduce heat and simmer, stirring until sugar dissolves. Remove from heat and let syrup stand for 10 minutes. Strain sauce and sicard lavender flowers. In a large pitcher, stir syrup, lemon juice and remaining 4 cups of water. Serve over i...
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Posted by Penny Moline on Tuesday, November 15, 2011,
In :
Desserts
Powdered sugar as needed
Coconut Chopped fine, and toasted 4 ounces
Milk 10 ounces
Sugar 10 ounces
Egg yolks 3 1/2 ounces
Cornstarch 1 ounce
Lemon juice 4 1/2 ounces
Lemon Zest blanched 1 ounce
Egg Whites 10 ounces
Combine milk with half of the sugar, Make a liaison with yolks, cornstarch. and remaining sugar. Temper the liaison and add milk to the mixture. Bring to a boil, and add lemon juice and zest. Prepare a soft merinque with egg whites and powdered sugar. Fold into the above mixture and imm...
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Potatoes, red about 2 1/2 pound
Olive oil 1 ounce
Garlic minced 1 teaspoon to 1 Tablespoon depending on your preference
Thyme, Parsley or any fresh herb on hand.
sea salt to taste
fresh pepper to taste.
Scrub potatoes, cut if necessary into quarters. If potatoes are small leave whole.
Combine oil, garlic and fresh herbs in a bowl. Roll the potaotes in the mixture until evely coated.
Bake on a sheet pan at 375 until tender.
Served with Tangerine Glazed Ham, Asparagus with citrus vinaigrette, Grape and...
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Posted by Penny Moline on Tuesday, November 15, 2011,
In :
Vegetables
2 bunches asparagus, trimmed
juice and zest of 1 orange
juice and zest of 1 lime
juice and zest of1 lemon
1 tablespoon dijon mustard
Salt and pepper
1/4 cup oil
Fresh mint for garnish
whisk the citrus juices, zest, mustard, salt and pepper together. Drizzle in oil until vinaigrette thickens.
Arrange asparagus on a sheet pan. Drizzle with 1/2 the vinaigrette over the asparagus.and roast in oven until just crisp tender.
Place the spears on a serving platter and pour remaining vinaigrette over the hot a...
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Posted by Penny Moline on Tuesday, November 15, 2011,
In :
Pork
2 Tangerines cut into thin circles
2 cups fresh tangerine juice ( about 8 tangerines
juice of 1 lemon
2 sticks butter
2 cups light brown sugar
1 cup water
2 cloves
1 cinnamon stick
In medium sauce pan add all of the ingredients and simmer over medium heat until it becomes the consistency of a syrupy glaze, about 20 minutes
Score the outside of a ham into 2 inch diamonds shape with a sharp knife.
Season with salt and pepper.
Chop 6 to 7 leaves of sage and mix with 1/4 cup olive oil.
Form paste and slather...
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Posted by Penny Moline on Tuesday, November 15, 2011,
In :
Appetizer
4 ounce cream cheese softened
4 to 8 ounce blue cheese softened
1 bunch seedless grapes, about 2 pounds
1 cup pistachios, ground
Mash the cream cheese and blue cheese together in a bowl until combined.
Grab a bit of cheese in on hand, a grape in the other. Put the two together and roll the grape in your hands until covered wiith cheese. Roll the cheese covered grape in the ground pistachios. chill until ready to serve.
Hint... if you don't like blue cheese, use only cream cheese..
Did this recipe...
Continue reading ...
Posted by Penny Moline on Tuesday, November 15, 2011,
In :
Desserts
1 cup semi sweet chocolate bits or 6 squares baking chocolate
4 Tablespoons strong coffee
1 tablespoon butter softened
4 Egg yolks
4 Egg whites
3/4 cup sugar
1/4 cup orange liqueur, rum or strained orange juice
pinch of salt
Place chocolate and coffee in a stainless steel bowl over simmering water. melt slowly
Place egg yolks in a mixing bowl and beat with a wire whip while slowly adding sugar in a thin stream
Continue beating until mixture is thick, pale and forms a slowly dissolving ribbon
Beat in the...
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3 to 4 ounces of lean bacon
2 1/2 to 3 pounds cut up frying chicken
Oil and or butter for frying/sauteing
1/4 cup brandy
3 cups red wine
chicken stock 1 to 2 cups
1 Tablespoon tomato paste
2 cloves garlic mashed
1/4 teaspoon thyme
1 bay leaf
1/2 pound fresh mushrooms
12 to 24 small white onions
roux as needed
Cut bacon into 1 inch long sticks about 1/4 inch across. Simmer for 10 minute in 2 quarts of water, drain, rinse in cold water and dry.
Saute in butter or oil. When bacon is browned, remove to a sid...
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Posted by Penny Moline on Tuesday, November 15, 2011,
In :
Salads
Vinaigrette:
1 to 2 Tablespoons wine vinegar or a combination of vinegar and lemon juice
1/8 teaspoon salt
Optional 1/4 to 1/2 teaspoon dijon mustard
6 to 8 Tablespoon olive oil
Fresh ground pepper
can add 1 tablespoons of minced shallots or scallions, or dried herbs such as tarragon or basil
Either make the dressing in your empty salad bowl, or place in a jar and shake vigorously to blend.
Salad Verte:
1/2 cup vinaigrette
2 1/2 to 3 quarts salad greens washed and dried
fresh herbs, parsley, chives, ch...
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Posted by Penny Moline on Monday, November 14, 2011,
In :
Desserts
butter 1 cup melted
graham cracker crumbs 2 cups
powdered sugar 2 cups
peanut butter 1 cup
semisweet chocolate chips 1 1/2 cups
peanut butter 4 tablespoons
In medium bowl mix together butter, graham cracker crumbs, powdered sugar and 1 cup peanut butter until well blended. Press into the bottom of a 9 by 14 pan.
In metal bowl over simmering water or in a microwaveable safe bowl melt the chocolate chips and peanut butter, stirring until smooth. Spread over crust and refridgerate at least one hour b...
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Posted by Penny Moline on Monday, November 14, 2011,
In :
Gluten Free
butter 1/2 cup
cocoa powder 1/4 cup
brown sugar 1 cup
vanilla 1 tsp
eggs 2 large
cornstarch 1/4 cup
salt 1/2 tsp
chocolate chips or dark chocolate pieces 1 cup
macademia nuts, or walnuts 1/2 cup optional
preheat oven to 350 and lightly grease a 8 by 8 baking pan
in sauce pan melt butter add cocoa powder
mix in brown sugar, eggs and vanilla
add corn starch and mix well
stir in chocolate pieces
pour into prepared pan and bake for 30 minute or until done
cool
Frosting
butter softened 1/2 cup
cream cheese 1 (3 ou...
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Posted by Penny Moline on Monday, November 14, 2011,
In :
Desserts
walnuts chopped 1 1/2 pounds
sugar, granulated 1 cup
cinnamon 1/2 teaspoon
cloves ground 1/3 teaspoon
fillo dough sheets 33 each
butter softened 1 cup
Combine and mix
Brush a 12 x 17 baking pan with butter
place six buttered fillo dough sheets on bottom
Sprinkle with 1/3 the walnut mixture, place 6 more buttered fillo sheets on top
sprinkle with 1/3 the walnut mixture, place 6 more sheets and the rest of walnut mixture
put another 15 sheets on top and brush with remaining butter
Syrup
sugar 2 cups
honey 1 ...
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Posted by Penny Moline on Monday, November 14, 2011,
In :
Appetizer
Cream cheese 1 1/2 pounds
Ranch dressing 1 cup
celery salt 1 1/2 teaspoon
garlic powder 1/2 teaspoon
onion powder 1/2 teaspoon
onion minced 1/2 cup
tabasco to taste
worcestershire to taste
cheddar cheese greated small 1/4 cup
Combine ingredients, check consistency and flavor
Form into balls or logs
Allow to set overnight for flavors to blend
can be coated with chopped nut, i.e. almonds, walnuts, and/or fresh herbs i.e. parsley
Serve with crackers.
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Posted by Penny Moline on Monday, November 14, 2011,
In :
Cakes
1 package spice cake mix
1 can (15 ounces) pumpkin
3 ea eggs
1/3 cup vegetable oil
1/3 cup water
Pumpkin cream cheese frosting
1 pound cream cheese
pumpkin puree 3 tablespoons
Powdered sugar 2 cups
blend cake mix, pumpking, eggs, oil and water in mixer until moistened. medium speed for 2 minutes
pour into paper lined muffin cups filling 3/4 full
bake at 350 18 to 25 minutes
Frosting
add softened cream cheese to mixer and mix 3 to 5 minutes add pumpkin puree, and slowly add powdered sugar
mix until fluffy
...
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Posted by Penny Moline on Monday, November 14, 2011,
In :
Salads
Salad Greens 3 pounds
celery cut on bias 2 cups
green onions cut on bias 1 cup
bean sprouts 2 cups
Won Ton's 6 ounce
Sesame seed dressing (recipe follows)
Optional shredded pork
Prepare salad greens, cut vegetables
Fry wontons and crumble toss with salad
Use sesame seed dressing as desired
Dressing
Salad oil 3/4 cup
peanut oil 2 Tablespoons
sesame seed oil 2 tablespoon
soy sauce 2 tablespoon
rice vinegar 1/4 cup
sugar 1 tablespoon
salt and pepper to taste.
add soy sauce, rice vinegar, sugar, salt and pepper a...
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Posted by Penny Moline on Monday, November 14, 2011,
In :
Salads
Set up for each salad...
lettuce 4 1/2 ounces
Turkey sliced or cubes 1 ounce
Ham sliced or cubes1 ounce
Cheddar cheese sliced, grated, or cubed
Swiss cheese sliced, grated or cubed
Cherry tomato 1 1/2 each
olives 3 each
Beets, pickled 2 each
cucumber 3 rounds
egg 1/2 each
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Posted by Penny Moline on Monday, November 14, 2011,
In :
Salads
Apply for each salad
one salad:
lettuce 4 ounce
chicken or turkey cooked and sliced 2 ounces
bacon chopped cooked crisp 1/2 ounce
egg hard boiled 1 egg
tomatoes wedges 2 each
black ovlies sliced 1 Tablespoon
Green onion 1 Tablespoon
avacado 1/4
blue cheese 1 Tablespoon
Serve with blue cheese dressing
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Posted by Penny Moline on Monday, November 14, 2011,
In :
Salads
Broccoli florets 2 pounds
red onions, sliced 1/2 cup
bacon, chopped/crisp 12 slices
raisins 1/2 cup
mayonnaise 1 cup
vinegar 2 tablespoons
Sugar 1/4 cup
Steam broccoli for one minute and shock for color, then chill
Combine broccoli, onion, bacon, and raisins and toss together
Combine mayonnaise, vinegar and sugar toss together with the broccoli and allow to marinate
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Potatoes 9 pounds 6 to 8 whole potatoes depending on size
Butter 1 cup
Cream hot 1 cup
milk as needed
salt and pepper to taste
Peel russet potatoes, and cut into same size cubes. Start the potatoes in cold, salted water and bring up to a boil This helps the potatoes cook more evenly.
Cook until fork tender then drain. Allow the potatoes to dry for a few minutes.
Pass the potatoes thru a potato rice,or food mill, or into the bowl of a mixer with a paddle attachment, mix until broken up then replac...
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Bread cubes 2 pounds( good time to use up all your left over bread, just cut into cubes)
Celery chopped 2 cups
Onion diced 2 large
walnuts chopped 1 cup
butter 1 1/2 cup melted
parsley chopped 1/4 cup
salt and pepper to taste
poultry seasoning 1 tablespoon
sage 1/2 teaspoon
garlic if desired 2 tsp
chicken stock up to 1 1/2 quart depending on if you like a moist dressing or a dryer one. I use about 1 quart of stock.
you can also use water if you have a vegetarian that will not eat dresssing with chicken...
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Posted by Penny Moline on Monday, November 14, 2011,
In :
Cookies
lemon peel 1 tsp
lemon juice
milk 1/3 cup
butter softened 1/2 cup
all purpose flour 1 3/4
sugar 1 cup
egg 1
baking powder 1 tsp
baking soda 1/4 tsp
Lemon juice 2 Tablespoon
Stir the 2 tsp lemon inot milk and let stand for 5 minutes
Beat the butter, and sugar
Add egg
Add 1/2 the flour
Add baking powder
Add baking soda
Add lemon peel,
Add milk
Add remaining Flour and mix until combined
Drop rounded teaspoons of cookie dough on baking sheet.
Bake 350 until lightly golden
Stir 2 Tablespoons lemon juice with powdered...
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Posted by Penny Moline on Monday, November 14, 2011,
In :
Appetizer
Preheat oven to 425
1 baguette/French Bread
Garlic cloves
Extra virgin oil oil as needed
10 roma tomatoes diced
1 medium onion diced
3/4 cup fresh basil coarsely chopped
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
dash sugar
salt and pepper to taste
Bread:
This appetizer is prepared by slicing the baguette into one inch slices,next rub the sliced bread with garlic cloves, then brush the bread with extra virgin olive oil. Place the bread in a single layer on a cookie sheet, salt and pepper, a...
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2 cans whole cranberries
1 small bunch cilantro chopped
1 medium onion chopped
1 jalapeno seeded and minced
2 limes juiced
Salt and Pepper to taste
Pinch of chili powder
Combine ingredients, can use a food processor and pulse to combine.
Can also use fresh cranberries, just add sugar to the salsa.
Great with Thanksgiving Turkey!
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Easy Cranberry Sauce I
Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Water 1 cup
Combine in a sauce pan bring to a boil then turn down heat and simmer for 15 minutes. Cool
Cranberry Sauce II
Cranberries, fresh or frozen 12 ounces
Sugar 1 cup
Orange juice 1 cup
Cinnamon stick 1 each
Combine in a sauce pan and bring to a boil, turn down heat and simmer 15 minutes. Cool
Cranberry Sauce III
Cranberries 1 1/2 pounds
Sugar 1 pound
Orange juice 4 ounces
Water 8 ounces
Orange Liqueur 2 ounces
Orange zest finel...
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4 to 5 fresh tomatoes (roma's work well) or 2 cans diced tomatoes drained
1 teaspoon minced garlic
1/2 cup red or white onion chopped
1/4 cup lime juice
1 to 2 jalapenos seeded and finely chopped
3 Tablespoons fresh cilantro chopped course
1 Tablespoon olive oil
salt and pepper to taste
chili powder if desired to taste
cayenne pepper if desired to taste
Add tomatoes, garlic, onion and lime juice, jalapenos and cilantro in a bowl and mix well.
You can slightly smash ingredients with the back of a spoon...
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Posted by Penny Moline on Friday, November 11, 2011,
In :
Quick Bread
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
2 Tablespoons shortening
3/4 to 1 cup warm water
Combine dry ingredients in a bowl and mix well. Cut in shortening until a course meal is formed.
Add enough water to make a soft but not sticky dough. knead into a smooth ball. Cover and let rest for 20 minutes.
Flatten and then roll into about a 5 inch diameter.
Preheat a cast iron skillet or griddle and cook.
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Posted by Penny Moline on Friday, November 11, 2011,
In :
Appetizer
Shredded or sliced Monterrey Jack Cheese 1 pound
1 small onion chopped small
1/4 to 1 teaspoon cinnamon or to taste
Cooked bay shrimp or cooked diced shrimp
jalapeno sliced
preheat oven to 375
Saute the onion in butter until it is translucent
add cinnamon depending on your taste
Sprinkle cheese over the bottom of a pie dish, top with the sauteed onion and garnish with jalapeno
Bake until the cheese has melted and serve with tortilla chips or a fresh and warmed tortilla.
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Posted by Penny Moline on Friday, November 11, 2011,
In :
Salads
Lettuce greens any type will do
1 large orange peeled and sectioned
1 cup jicama peeled and julienned
1/4 cup red onion chopped
3 Tablespoons oil, can use salad oil or olive oil
1 Tablespoon fresh squeezed orange juice
1 teaspoon white wine vinegar
salt and pepper to taste
1 Tablespoon fresh chopped cilantro
Cayenne pepper or ancho chili powder if desired for some heat
Line plates with lettuce greens, to with sectioned orange slices, mound jicama, and sprinkle with chopped red onion.
Blend juice, vinega...
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Posted by Penny Moline on Friday, November 11, 2011,
In :
Beef
Marinade:
1 small white onion chopped
5 garlic cloves peeled
2 Tablespoons toasted cumin seed
2 Tablespoon chipotle in adobe or to taste
2 Tablespoons brown sugar
2 Tablespoons oil
salt and pepper to taste
pulse in a food processor until finely chopped
Steak
1 1/2 pounds round steak or flank steak trimmed of fat
Chipotle marinade
Freshly squeezed lime juice
Rub steak with marinade and set aside for 30 minutes
Pre-heat a grill.
Sprinkle meat with lime juice and grill until desired doneness.
cut into strips an...
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Posted by Penny Moline on Friday, November 11, 2011,
In :
Desserts
1 stick butter ( 4 ounces)
4 egg yolks
2 Tablespoons water
5 Tablespoons powdered sugar
2 teaspoons vanilla
1/4 to 1/3 cup tequila to taste
1 cup heavy cream chilled
Fresh Fruit of your choice as needed
Fresh seasonal fruit can be mango, pineapple, strawberries, bananas, raspberries, blueberries, kiwi or a combination of any
Melt the butter
Bring water to a low boil in a bain marie or large sauce pan
Whisk together egg yolks, and 2 Tablespoons water in a stainless steel bowl over the sauce pan of simmer...
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Posted by Penny Moline on Friday, November 11, 2011,
In :
pork chops
1 1/2 pound pork tenderloin or 4 pork chops
1/4 cup olive oil
4 Tablespoons sesame oil
2 Tablespoons sesame seeds
1 Tablespoon butter
2 cloves garlic crushed
1 3 ounce package cream cheese cut into cubes
1/3 cup milk
1 Tablespoon fresh chives or parsley
Brown the pork in the olive oil and sesame oil
Sprinkle with sesame seeds and bake to finish
Melt butter and add garlic cook until golden, add cream cheese and milk cook until melted and smooth add herbs
Serve pork with sauce.
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Posted by Penny Moline on Friday, November 11, 2011,
In :
Pies
This is a family favorite... and it does sound a little strange with the ingredients...but believe me...it is really good, and not expensive to make... so give it a try.
3 egg whites
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon vanilla
16 soda crackers
1/2 cup chopped walnuts
Beat the egg whites and drizzle in the sugar until stiff peaks
make the soda crackers into crumbs by rolling over them with a rolling pin in a zip lock bag, or toss in a food processor or blender and pulse.
Fold in the ingre...
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1/2 pound Cheddar cheese grated
1/2 pound Jack cheese grated
1 can chopped green chilis
1/2 mild onion grated or chopped fine
2 med eggs
1 1/2 cup milk
1 1/2 Tablespoon flour
chopped green onions
Spray a 8 inch pan with cooking spray. Place half of the cheeses in the pan. top with the chilies and grated onion. top with the rest of the cheese. Beat the eggs and the milk and flour together. Pour over cheese and chilies. Sprinkle chopped green onions over top and bake at 350 for 35 to 40 minutes o...
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Posted by Penny Moline on Friday, November 11, 2011,
In :
Beef
Ground Beef 5 pounds
Eggs 5 each
Olive Oil 1 Tablespoon
Bread Crumb 1/2 cup
Parmesan 1/2 cup
Milk 1/2 cup
Garlic powder 1 teaspoon
Salt and Pepper to taste
Parsly 1/4 cup
onion minced 1 cup
Combine all ingredient, Do not over mix.
Portion size # 40 scoop
yield 108
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Posted by Penny Moline on Wednesday, November 9, 2011,
In :
Cookies
butter 1 pound
Peanut butter 1 pound 10.5 ounces
Sugar 1 pound 5 ounces
Brown sugar 7.5 ounces
Eggs 10.5 ounces
Vanilla 2 Tablespoon
All purpose flour 1 pound 12 ounces
Baking soda 1.5 tsp
Dry Milk 4 3/4 ounces
Blend butter, peanut butter and sugars until well creamed
Add eggs and vanilla
Combine
Add sifted flour, baking soda and dry milk
Blend together
Drop cookies and form with criss cross pattern with fork
Bake 375 8 to 12 minutes
Enjoy!
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Posted by Penny Moline on Wednesday, November 9, 2011,
In :
Cookies
Butter 1 pound
sugar 2 pounds
Eggs 1 pound
Pumpkin (canned) 1 pound 13 ounces
Flour (Cake) 1 pound
Flour ( Bread) 1 pound
Baking powder 2 ounces
Salt 1 Tablespoon
Nutmeg 1 Tablespoon 2 teaspoons
Cinnamon 1 Tablespoon 2 teaspoons
Chocolate Chips 1 pound 8 ounces
Cream butter and sugar
Add eggs in three batches
Add pumpkin and combine
Sift together dry ingredients and add to creamed mixture.
Stir to combine
Add Chips
Scoop out # 40 scoop
Bake 375 for 8 to 12 minutes
Always do a test cookie for the spread.... and...
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2 Tablespoons plus 1/2 cup butter
1 pound sausage such as andouille, kielbasa, smoked cut into bite size pieces
4 pounds chicken, breast, tenders, or thighs
1 Tablespoon creole seasoning (recipe follows)
1 cup flour
2 cups diced onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1 /4 teaspoon cayenne
3 bay leaves
9 cups chicken stock
3/4 cup chopped green onion
3 tablespoon chopped parsleyleaves
1 tablespoon file powder
White rice recipe follows
In a large heavy bottom sauce pan heat 1 ta...
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Posted by Penny Moline on Wednesday, November 2, 2011,
In :
Pies
Pie shells unbaked 2 eaach
Eggs 4 each
Canned pumpkin 29 ounces
Sugar 1 1/2 cup
Salt 1 teaspoon
Cinnamon, ground 2 teaspoon
Ginger, ground 1 teaspoon
Clove ground 1/2 teaspoon
Evaporated milk 24 ounce
Beat eggs lightly in large bowl
Stir in the remaining ingredients in the order given
Pour into pie shells
Bake for 15 minutes at 425 reduce temperature to 350 and bake 40 to 50 minutes or until a toothpick inserted near the center comes out clean
Cool on a wire rack
Garnish when cooled with whipped cream
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Posted by Penny Moline on Wednesday, November 2, 2011,
In :
Soup
Onions small dice 8 ounce
Leeks small dice 8 ounces (if you don't have leeks, just use more onions)
Carrots small dice 8 ounces
celery small dice 8 ounces
Mushrooms 1 pound
Broccoli 8 ounces
Cauliflower 1 pound
garlic 1 tablespoon
Butter 1 pound
Flour 1 pound
chicken stock 6 quarts
MIlk or cream 2 quarts
salt and pepper to taste
Flavor with Sherry to taste
Bruinoise vegetables for garnish 1 pound (Use any or all of the vegetables in the recipe, just cut very small)
Fresh Herbs for garnish 2 Tablespoon
Sweat...
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Posted by Penny Moline on Wednesday, November 2, 2011,
I have several corn chowders that I like... here is one of them
Potatoes 2 1/4 pound
chicken Stock 4 quarts
Bacon chopped 8 ounces
Onions diced 12 ounces
Red Pepper 3 ounces
Flour 6 ounces
Butter 4 ounces
Thyme 1 Tablespoon
Bay leaf 1 each
Corn 3 pounds
Cream, milk or half and half 1 1/2 quarts
Salt and Pepper to taste
Parsley to garnish
Cook potatoes in stock and reserve. Cook vegetabels with bacon until tender add butter. Add flour for roux, cook until the starch taste is gone from the roux...think abo...
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Posted by Penny Moline on Wednesday, November 2, 2011,
In :
Soup
Butter 8 T
Onions sliced thin 8 cups
Beef stock.3 quarts
Salt and Pepper to taste
Brandy or Sherry 1 ounce
Cruyere Cheese as needed
Parmesan Cheese as needed
Olive oil as needed.
Melt butter then add onions and cook slowly until onions are soft and turning golden brown. Deglaze the pot with a cup of beef stock and continue to cook.onions. The trick to a great French Onion soup is to slowly cook your onions, and deglaze with stock several times... Add remaining stock and simmer. Add brandy or sher...
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Posted by Penny Moline on Tuesday, November 1, 2011,
In :
Soup
Onions 2 1/2 pounds
Carrots small dice 1 1/2 pound
Celery 1 1/2 pound
Chicken stock 2 1/2 gallon
Noodles ( precooked) 1 pound
Parsley for garnish
Chicken cooked and diced 2 pounds
Sweat vegetables in butter or oil, until the onions are transparent. Add stock and chicken, simmer for 30 minutes. Add Noodles. Garnish with parsley.
Adjust seasoning with salt and pepper, Franks Red Hot, Lemon juice to taste
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Posted by Penny Moline on Tuesday, November 1, 2011,
In :
Soup
Navy beans 20 ounces
Italian ground meat 1 pound
bacon strips 1/4 inch cut
onions 2 pounds
celery small dice 1 pound
Carrots 1 pound
Garlic 1 Tablespoon
olive oil 1 Tablespoon
Stock 2 gallon
Pasta pre cooked 12 ounce
salt and pepper to taste
Marinara 1 quart
parmesan 2 ounces
parsley 2 tablespoon
Cook Italian gound meat until browned and drained. Reserve
Saute bacon in olive oil until crisp. Reserve
Add vegetables to bacon fat and cook until tender drain fat
Add stock and simmer for 30 mintues
Add pasta, bea...
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Posted by Penny Moline on Tuesday, November 1, 2011,
In :
Soup
Sesame oil as needed
bamboo shoots 5 ounces
green onions 6 ounces
mushrooms 6 ounces
bean sprouts 12 ounces
stock 2 gallons
soy sauce 1/3 cup
cold stock 1 cup
cornstarch 1 2/3 cup
eggs 4 each
tofu 1/4 inch cubs 8 ounce
salt and pepper to taste
sherry 2 Tablespoons
green onions cut on bias 1/2 cup
Rub pan with sesame oil, quick saute vegetables until tender
add stock and soy sauce, bring to a simmer for 10 to 20 minutes
Thicken with corn starch slurry ( cold stock and cornstarch)
Add eggs to simmering stock se...
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Posted by Penny Moline on Tuesday, November 1, 2011,
In :
Soup
Onions 1 pound
Garlic 1 Tablespoon
Celery small dice 1 pound
Carrots small dice 1 pound
Zucchini cubed 1/2 pound
Chicken Stock 2 gallons
Tortellini 1 pound
Parmesan Cheese 12 ounce
Parsley 1/2 cup
Salt and pepper to taste
Sweat vegetables, (except zuchini )add stock and simmer.
Parboil tortellini
Add Tortellini and zuchini to soup
adjust seasoning
add parmesan cheese at service time
garnish with parsley
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Posted by Penny Moline on Tuesday, November 1, 2011,
In :
Soup
Onions medium chopped 2 pounds
Garlic chopped 2 Tablespoons
Jalapenos chopped 4 ounces
Potatoes medium cube 2 1/2 pound
Tomatoes chopped 1/2 gallon
Cabbage chopped 1 1/2 pound
Green beans 1 1/2 pound
Carrots shredded 1/2 cup
corn 5 cups
olive oil 5 tablespoons
Chicken stock 2 gallons
Tomato juice 1 1/2 quart
Lemon juice 5 tablespoons
Soy Sauce 8 tablespoons
Peanut butter 1 1/4 cup
Turmeric 3 Tablespoons
cumin 1 1/2 Tablespoons
Saute onion and garlic in oil until golden brown
Add turmeric, cumin, jalapenos and ...
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After having some health issues a year ago this month, I have really tried to eat a more healthful diet, and consume more fruits and vegetables to see if I feel better doing so. A year later, I am at a weight I am happy with, and I feel better than ever. Here is my secrets to feeling great... I hope they make you feel better too, and stronger, and healthier!
I start my day off with 32 ounces of water mixed with a pinch of cayenne pepper, and 2 teaspoons of organic cider vinegar. I drink t...
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Posted by Penny Moline on Tuesday, November 1, 2011,
In :
Desserts
Ingredients:
2 1/2 cup heavy cream
1/2 cup milk
3/4cup granulated sugar
1 3/4 cup semisweet chocolate chopped into pieces ( or use chocolate chips)
2 large eggs
1 1/2 teaspoon vanilla
8 1/2 cups chocolate cake cut into 1 inch cubes (use a fudge chocolate cake)
3 tablespoons Semi sweet chocolate chips chopped
3 tablesspoons granulated sugar
1/4 teaspoon cinnamon
Preheat oven to 325
In a heavy sauce pan scald cream and milk with 3/4cup sugar. Stir until the sugar is dissolved. Remove pan from heat and a...
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Posted by Penny Moline on Wednesday, May 25, 2011,
In :
Cookies
Egg Whites 1 pound
Cream of Tarter 2 tsp
Sugar 2 pounds 8 ounces
Vnailla or Rum Flavoring 1 ounce
Coconut 2 pounds
Beat egg whites and cream of tarter until soft peaks
Gradually beat in sugar until glossy
Fold in coconut
Make up: Bagged method pasty bag with a star tip
Bake 300 about 30 minutes
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Posted by Penny Moline on Wednesday, May 25, 2011,
In :
Cookies
Butter 1 cup
White Sugar 2 cups
Eggs 2 each
Vanilla 2 tsp
All purpose flour 2 cups
Cocoa powder 3/4 cup
Baking Soda 1 tsp
Salt 1/2 tsp
White Chocolate Chips 1 2/3 cups
Preheat oven to 350
Cream butter and sugar until smooth. Beat in eggs one at a time then stir in vanilla
Combine flour, cocoa, baking soda and salt, stir in the creamed mixture. Fold into white chocolate chips
bake 8 to 10 minutes
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Posted by Penny Moline on Wednesday, May 25, 2011,
In :
Cookies
Butter 1 pound
Peanut butter 1 pound 10.5 ounces
Sugar 1 pound 5 ounces
Brown Sugar 7.5 ounce
Eggs 10.5 ounce
Vanilla 2 Tablespoon
All Purpose Flour 1 pound 12 ounce
Baking Soda 1.5 teaspoon
Dry Milk 4 1/4 ounce
Blend butter, peanut butter and sugars until creamed.
Add Eggs and vanilla
Combine and add to cream mixture
Blend all together
Drop cookies and form with a cross patter fork marks
Bake at 375 8 to 12 minutes
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Posted by Penny Moline on Wednesday, May 25, 2011,
In :
Cookies
Butter 12 ounces
Sugar, granulated 3 ounces
Vanilla `1 tsp
Flour all purpose 1 pound 2 ounce
Salt 1 tsp
Water 1 Tablespoon
Pecans, finely chopped 8 ounces
Cream butter, sugar and vanilla on medium speed of a stand mixer for 5 minute using a flat beater.
Add flour and salt to cream mixture. Mix on low speed until blended
Add water and pecans and blend
Chill dough
Shape into small balls 3/4 inch in diameter. If mixture crumbles so it will not stick together add a small amount of melted butter. Place on...
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Posted by Penny Moline on Wednesday, May 25, 2011,
In :
Cookies
AP flour 2 1/4 cup
Baking soda 1 teaspoon
Butter softened 1 cup
Brown sugar 3/4 cup
White Sugar 1/4 cup
Instant butterscotch pudding mix 1 (3.4 oz) package
Eggs 2
vanilla extract 1 t
Semi Sweet Chocolate Chips 2 cups
Preheat oven to 350 degrees
In a large bowl, cream together the butter, brown sugar, and white sugar
Beat in the instant pudding mix until well blended
Stir in the eggs and vanilla
Blend in the flour and baking soda
Stir in the chocolate chips
Drop cookies by rounded spoonfulls onto baking s...
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Posted by Penny Moline on Wednesday, May 25, 2011,
In :
Desserts
Butter 4 Tablespoons
Brown Sugar 1 cup
Cinnamon 1/2 teaspoon
Bananas 4 each
Banana Liqueur 4 Tablespoons
Dark Rum 1/4 cup
Melt butter in small pan.. Add brown sugar, cinnamon and banana liqueur. Stir to mix, add bananas...add rum and flame.
Use ofver ice cream or crepes or pancakes...
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Posted by Penny Moline on Tuesday, November 9, 2010,
In :
Beef
Trim your steaks... if there is more than 1/4 inch of fat on the steak, then trim the fat down. Otherwise on a grill you will get more flare ups!
Get your grill HOT...HOT...HOT before you start. Depending on your perferred doneness of steak, you can finish your steak over direct high heat... or turn it down, put a lid on your grill and use indirect heat.
Know when to turn your steak...
If you are using the old cut a bit of the steak and look... you are going to ruin your steak. Invest in a ...
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FIRST: Read how to thaw your turkey.
After your turkey is thawed and clean....
Please....Please.... Please... don't put your dressing/stuffing inside your turkey. It is a recognized health haszard, and you have to BE SURE that the stuffing has come to the tempature of 165 degrees. You run the risk of making your friends and family sick.... so do your stuffing as a side dish! What ever you put into the cavities of your turkey...is for flavor....not to be consumed....sorry.
This is my metho...
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The safest way to thaw your turkey is in a refrigerator. Other methods like running cold water over the turkey, (which think about how much water you waste... because the water needs to be running over the turkey at all times) or putting it in a mircowave oven, or putting it on the kitchen counter to thaw are not safe. You run the risk of bacterial growth and contamination....think how terrible it would be to have all your Thanksgiving guest get sick....
I would like you to do a couple of th...
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Posted by Penny Moline on Tuesday, November 9, 2010,
In :
Cakes
Crust:
2 cup graham cracker crumbs
1 cup ground almonds
2 Tablespoons sugar
1/2 stick of butter melted
In medium size bowl mix together dry ingredients. Stir in melted butter. Mix until moistened and press into the bottom of a spring form pan. Set aside.
Filling:
8 ounces white baking chocolate
4 packages of 8 ouncs cream cheese (32 ounces)
1 cup granulated sugar
4 large eggs
2 egg yolks
2 tablespoons flour
1/2 teaspoon vanilla
In a double broiler melt the white chocolate and set aside.
In the bowl of y...
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Posted by Penny Moline on Tuesday, November 9, 2010,
In :
Cakes
1 box graham crackers
2 small boxes instant vanilla pudding (you can use any flavor you like)
1 small container of cool whip
3 cup milk
Icing
3/4 cup cocoa
5 ounces butter melted
4 tablespoons corn syrup
2 teaspoons vanilla
3 cups powdered sugar
6 tablespoons milk
Spray a 9 by 13 pan. Line the pan with whole graham crackers. Mix pudding with 3 cups of milk...beat well and then blend in cool whip. Pour 1/2 of this over the graham crackers. Place more graham crackers on top of pudding and do another ...
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Posted by Penny Moline on Tuesday, November 9, 2010,
In :
Desserts
A student of mine gave me this recipe.... I couldn't get enough...hope you enjoy!
Brownie:
7 ounce butter
3/4 cup cocoa
2 cups sugar
1/2 teaspoon salt
1 1/2 teaspoon vanilla
4 eggs
1 cup flour
melt the butter and add the cocoa. Mix until combined. add the sugar, salt, vanilla. Mix well. Add eggs one at a time beating after each addition. Mix in the flour. Pour batter into a 9 by 13 pan and cook for 350 for 20 to 25 minutes. Take out and let cool completely.
Make chocolate frosting and spread ove...
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Posted by Penny Moline on Monday, November 8, 2010,
Fresh cranberries or frozen whole 12 ounces
sugar 1 cup
water 1 cup
orange zest from 1 orange
1 cinnamon stick
Combine ingredients and simmer 15 minutes. Take off from heat and chill. Wonderful!
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Posted by Penny Moline on Monday, November 8, 2010,
In :
Cakes
Cream Cheese 1 pounds
sugar 1 cup
eggs 4 each
egg yolks 3 each
pumpkin 1 pound
flour 3 tablespoons
cinnamon 2 teaspoons
clove 1 teaspoon
ginger 1 teaspoon
vanilla 1 tablespoon
heavy cream 1 cup
Cream the cream cheese, sugar, add eggs, and egg yolks. Add pumpkin and cream. Add flour and spices to combine.
Add vanilla and heavy cream and mix. Pour into a crumb crust.
Bake 400 degrees for 15 minutes reduce to 275 and bake about 45 minutes.
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Posted by Penny Moline on Monday, November 8, 2010,
In :
Desserts
2/3 cup butter or shortening
2 2/3 cup sugar
4 eggs
1 can pumpkin (16 ounce)
1/2 cup water
3 1/3 cup flour
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
2/3 cup chopped nuts or chocolate chips
heat oven to 350 degress. Mix sugar and butter or shortening. Add eggs pumpkin and water, mix in flour, baking soda, salt and baking powder cinnamon and cloves. Stir in nuts or chocolate chips. Fill cupcake liners 1/2 full. Bake 25 to 30 minutes. Frost with cream cheese frosting!
Cre...
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Posted by Penny Moline on Thursday, July 29, 2010,
In :
Salads
6 large beef steak tomatoes washed.
1 clove garlic minced
1 cup toasted bread crumbs
1/2 cup gouda cheese grated
1/4 cup parmesan grated
1/2 cup cream cheese
2 tablespoons fresh basil
2 tablespoons olive oil
1 teaspoon mustard powder
Salt and Pepper to taste
Mix ingredients together. Cut the top off from the beefsteak tomato and cafefully scoop out the inside and reserve. Using a melon baller is great for this. Divide the filling between the tomatoes. Bake in a preheated oven at 350 for 20 to 25 mi...
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Posted by Penny Moline on Thursday, July 29, 2010,
In :
Breakfast
Crepe Batter:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
1 cup milk
1 tablespoon melted bitter
1/4 teaspoon vanilla or lemon extract
Melted butter for your pan
Sift the dry ingredients together. Combine the wet ingredients. Add together and mix until batter is smooth. Let rest for 30 minutes in the refrigerator. You can store this for up to 12 hours.
Heat your crepe pan or small omlette pan. Brush with butter. Add enough crepe batter to coat the bottom of the pan give it a swir...
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Posted by Penny Moline on Monday, July 12, 2010,
In :
Desserts
water 1 cup
butter 6 tablespoons
salt 1/8 teaspoon
All purpose flour 1 cup
eggs 3 each
cinnamon 1/4 teaspoon
Bring water to a boil, add butter, salt and heat until butter has melted and water is at a boil
Add flour all at once
beat until smooth and cook for about 4 to 8 minutes until some of the starch has left the flour
remove from heat and cool slightly, add in eggs one at a time
Add cinnamon
Fry in oil unitl golden brown
roll in additional sugar and cinnamon
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Posted by Penny Moline on Monday, July 12, 2010,
In :
Desserts
1/4 cup cornstarch
1/2 cup sugar
1/2 cup water
1/2 cup lemon juice
1 teaspoon lemon zest
2 egg whites at room tempature
1 cup heavy cream
Mix cornstarch and sugar, add lemon juice and water,
whisk until well mixed.
Cook in a small sauce pan stirring constantly for at least 5 minutes until thick
pour into a bowl
stir in the lemon zest and set aside to cool.
Beat egg whites at high speed unitl they form stiff peaks
fold egg whites into cooled lemon mixture
Whip heavy cream and fold into mousse place in se...
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I keep a small bowl of kosher salt at my work station at work....and on my kitchen counter right by my cutting board at home....a box of kosher salt will last in home use a long time....Please invest in it...
Salt is like a complement..... use it...people will make a lot of really great complements....use too much....no complements...use too little.... not enough complements! Salt is a fundamental flavor of the human palate...when you are cooking foods from scratch...remember you are not get...
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Oil and vinegar are a temporary emulsion...because it always seperates.
The harder the mixture is blended the longer it will take to seperate.
Permanent Emulsions: would be an example of a mayonnaise
Basic Vinaigrette is a simple mixture of oil and vinegar...the ratio of oil to vinegar is 3 parts oil to 1 part vinegar Some Chef''s prefer a 2 to 1 while others like a 5 to 1. Less oil makes the dressing more tart while more oil makes it taste milder...but a bit more oiler!
The emulsion in the ba...
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Posted by Penny Moline on Friday, June 18, 2010,
In :
Vegetables
Potatoes are peeled or the peel is left on it is up to what you like...my rule of thumb is red potatoes and yukon gold along with any thin skinned potato,... peel on....russet potato.... peel off...
Potatoes should be started in
cold water rather than hot water. This make the cooking more even and the heat going from the outside to the inside.
Potatoes are never cooled in cold water. Unlike most vegetables.... Cold water after cooking can make them soggy.
Cut into uniform pieces before you ar...
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Posted by Penny Moline on Friday, June 18, 2010,
In :
Breakfast
vegetable oil as needed
corn tortilla 1 each per serving
eggs 2 each per serving
salsa as needed
black beans or refried beans heated
sour cream
monterey jack cheese, cheddar cheese, or fresh mexican white cheese grated or crumbled
cilantro
Heat a thin layer of oil in a saute pan
Fry the tortilla briefly in oil until softened
remove from pan and drain on paper towels
Fry eggs sunny side up or basted
place tortilla down on a plate add beans, place cooked eggs on top of beans, garnish with sour cream, sal...
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Posted by Penny Moline on Friday, June 18, 2010,
In :
Cookies
3 1/2 cup of quaker rolled oats
3 cups of Butterscotch Chips
1 1/2 cup of Chunky Peanut butter
1 cup sugar
3/4 cup milk
3/4 cup butter
2 teaspoons vanilla extract
Makes 30
Combine milk, butter, sugar and butterscotch chips. Heat to a boil stirring constantly. let it cook for 1 1/2 minute at a boil. Add peanut butter, oats, and vanilla extract .
place by the drop method on to sheet pans with parchment paper. chill.
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Posted by Penny Moline on Friday, June 18, 2010,
In :
Vegetables
egg plant 1 1/2 pound
zucchini, cut 1/2 inch 4 pounds
onions sliced 3 pounds
green peppers cut into 1 inch pieces 8 each
garlic 2 tablespoons
olive oil 2 tablespoons
Tomato, diced if fresh use for color and taste about 11 if not in season use a couple of can depending on your like
parsley, chopped 1/4 cup
bay leaf 3 ea
thyrm 1 teaspoon
Oregano 2 Tablespoons
Salt and pepper to taste
Prepare the egg plant and salt (peel, salt and let sit for about 15 to 20 minutes then rinse salt off)
prepare vegetables
saut...
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Posted by Penny Moline on Friday, June 18, 2010,
In :
Sauces
Tomato Puree 3 qts
Garlic Powder 1 Tablespoon
Onion Powder 1 Tablespoon
Salt 1 Tablespoon
Black Pepper 1 teaspoon
Basil 2 Tablespoon
Oregano 2 Tablespoon
Olive Oil 1/2 cup
water 1 pint
combine ingredients
Allow flavors to develop overnight
Adjust thickening with water
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Posted by Penny Moline on Friday, June 18, 2010,
In :
Sauces
onion 1/2 cp
oil 1/4 cup
paprikea 1/4 cup
chili powder 1/2 cup
Chicken base 2 Tablespoons
garlic salt 2 Tablespoons
Ground Cloves 1/2 teaspoon
Black Pepper 1 1/2 teaspoon
Brown Sugar 1 1/2 Tablespoon
Honey 1/2 cup
cider vinegar 1/2 cup
liquid smoke 1 tablespoon
worcestershire 1 tablespoon
lemon juice 1/4 cup
soy sauce 2 tablespoons
water 1 1/2 cup
ketsup 3 qts
Saute onion in oil
add paprikea and chili powder continue to saute
combine dry ingredients
combine liquid ingredients
Combine dry to liquid ingredients and...
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Posted by Penny Moline on Friday, June 18, 2010,
In :
Sauces
Butter 1 pound
parsley, chopped 1/4 cup
lemon juice 1 1/2 oz
pepper pinch
Mix butter in a mixer until smooth and creamy
add the rest of the ingredients and combine. Contiue to mix until very fluffy
Roll butter in parchment papper in cylinder shape 1 inch in diameter
Chill until firm
cut into 1/4 inch thick slices
Serve on broiled or grilled meats prior to service.
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Posted by Penny Moline on Friday, June 18, 2010,
In :
Sauces
White wine 1 cup
White vinegar 1 1/2 ounce
Shallots minced 1 oz
Butter, COLD, cut into small pieces
Combine ingredients. Heat and reduce to 1 oz of liquid
Remove pan from heat
add in butter, beating constiuously until all butter is emulsified.
NOTE: Pan may need to be returned to moderate heat during this processSeason to taste
Hold warm
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Posted by Penny Moline on Friday, June 18, 2010,
In :
Sauces
Butter 2 tablespoons
Heavy Whipping Cream 3 cups
Parmesan cheese grated 1/2 cup
Salt 1/2 teaspoon
Pepper 1/2 teaspoon
Heat butter in a 12 inch skillet over medium to high heat. Stir in cream; heat to a simmer. Reduce by 1/2
Add parmesan cheese, season to taste
Mix your choice of cooked pasta with sauce
Serve with fresh ground pepper and chopped basil or parsley
Note: Garlic may be added to butter and cream when reducing
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Soy Sauce 1 cup
Red Vinegar 1/4 cup
Garlic minced 1 Tablespoon
Green Onions 2 Tablespoons
Salt and Black Pepper
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Pineapple juice 1 cup
water 3 qts
soy sauce 2 qts
Brown Sugar 1 pound
Sugar 3 cups
Garlic 1 1/2 teaspoon
Ginger Root 1 lb
Rice Wine Vinegar 3/4 cup
Sherry 3/4 cup
Combine all ingredients except Sherry and Rice Wine Vinegar
Bring to a simmer for 30 to 45 minutes
Add sherry and Rice Wine Vinegar
Remove from heat
Strain
Marination chart
Fish and Shell Fish 20 minutes
Poultry 2 hours
Meats, i.e. steak 4 to 6 hours
For teriyaki Sauce: Thicken with cornstarch slurry, adjust flavor and sweetness
PLEASE SEPARATE THE...
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Red pepper, roasted 1 pound 4 ounces
Fresh Cilantro 1 1/2 cup
Olive Oil 1 cup plus 1 tablespoon
Balsamic vinegar 1/2 cup plus 1 tablespoon
Garlic chopped to a mince
Dry mustard 1 Tablespoon
Ground coriander 1 Tablespoon
Cinnamon ground 1 pinch
Toasted whole almonds 8 ounces
salt and pepper to taste
Prepare peppers and clean
Add peppers, cilantro, garlic to food processor and process
Add olive oil and balsamic vinegar process
Add spices and adjust seasoning
Add almonds and process to a paste
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Posted by Penny Moline on Friday, June 18, 2010,
In :
Vegetables
Asparagus 12 ounce
Green Beans 12 ounce
Snow Peas 10 ounces
Red Bell Pepper 6 ounces
Vegetable Oil 1 1/2 ounce
Soy Sauce 1 ounce
Sesame oil1 tablespoon
Salt and Pepper to taste
Sesame Seeds for garnish
Blance the Asparagus and green beans seperately in boiling water that has been salted
Cut the asparagus into 2 inch strips
Cut the Green Beans into 2 inches
Heat oil in a saute pan or a wok
Add the red pepper and the snow peas, cook until hot, then add the green beans and asparagus cook until crisp tender ...
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Posted by Penny Moline on Friday, June 18, 2010,
In :
Vegetables
New Potatoes
2 poundsOlive Oil
As needed Chopped Garlic
1 tablespoon
Finely Chopped Rosemary
2 teaspoons ( more if you like the flavor)Grated Lemon Zest
2 teaspoonsRed Chili Flakes
1/2 to 1 teaspoonGreen Beans trimmed and blanced
2 poundslemon juice
to tasteSalt and Pepper
to taste
Simmer potatoes until tender; drain and cool. Quarter potatoes
In large saute pan heat oil, add garlic and cook for 30 seconds
add Rosemary, lemon zest, chili flakes and cook until fragrant
add potatoes and green bea... Continue reading ...
Posted by Penny Moline on Wednesday, June 16, 2010,
In :
Desserts
Flour 2 cups
Sugar 1 cup
salt 1/4 teaspoon
baking powder 1 teaspoon
Butter 1 cup
Chopped Apples
Cinnamon 1 Tablespoon
Lemon extract 1/4 teaspoon
In mixing bowl sift flour, sugar, salt and baking powder. Rub in butter until fine mixture for the top crust
Butter a 9 by 13 baking dish
Mix thoroughly chopped apples, sugar, cinnamon and lemon extract. Sprinkle crumb mixture over the top and bake at 350 for 1 hour. Serve warm with ice cream.
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Posted by Penny Moline on Wednesday, June 16, 2010,
In :
Pies
Peaches 1 qt
Sugar 3/4 cup
Cinnamon 3/4 teaspoon
Eggs 2 ea
Cream 3 Tablespoons
Lemon Crumb topping
Brown sugar 1/2 cup
Flour 1 cup
Lemon Zest 2 teaspoon
Butter, cut in 1/2 cup
Arrange sliced peaches in pie shell
Sprinkle with sugar and cinnamon
Combine egg and cream
Pour over peaches
Top with crumb topping
Bake at 425 for 35 to 40 minutes
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Posted by Penny Moline on Monday, June 14, 2010,
In :
Cakes
egg whites 2 pounds
Sugar powdered 1 pound
salt 1/4 oz
cream of tarter 1/4 oz
vanilla 1/2 oz
almond extract 1/2 oz
flour cake 6 oz
flour bread 6 oz
sugar powdered 1 pound
Whip egg whites to a froth, sift together sugar, cream of tarter and salt, add in a steady stream with machine running, whip to a wet and shiny peak.
Fold in vanilla and almond flavor gently
Sift together three times the cake, bread flour and powdered sugar and fold in gently. Place in clean and moist angel food cake pans 1/2 to3/4 fu...
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Posted by Penny Moline on Monday, June 14, 2010,
In :
Salads
Dressing:
2/3 cup salad oil
1/4 cup red wine vinegar
2 Tablespoons soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon curry
1/2 teaspoon salt
1/2 teaspoon garlic
1 teaspoon black pepper
Add dry ingredients and vinegar and soy sauce, drizzle in salad oil mixing with a whisk until emulsified. Pour over spinach.
Fresh Spinach garnished with the following
Hard boiled eggs, red onion sliced, crumbled crisp cooked bacon
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Marinade:
1 tsp curry powder
1 T butter
1 tsp minced orange zest
1/3 cup plain yogurt
4 boneless skinless chicken breast
Coating:
1 cup well crushed soda crackers about 16
1 tsp salt
1/3 cup finely chopped dried cranberries or raisins
2 tsp minced fresh ginger
1 cup finely chopped pecans
4 T melted butter
Marinate chicken for several hours or over night. Dredge in melted butter, then in coating. Bake at 375 until chicken has reached an internal temperature of 165. and is golden brown.
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Marinade
lemon juice 3 Tablespoons
soy sauce 2 Tablespoons
honey 3 Tablespoons
Salad Oil 2 Tablespoons
Garlic minced 1 clove
Fresh Ginger 1 tablespoon grated
pinch cayenne
1/2 teaspoon black pepper
1 egg white
4 sheet phyllo
4 tablespoons butter melted
1/2 cup sesame seeds toasted
Marinade 6 boneless chicken breast for 4 hours
Wrap center of chicken in phyllo that is cut into 3 inch strips and dip end of chicken into sesame seeds
Bake at 375 until chicken has reached 165 degrees.
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Posted by Penny Moline on Monday, June 14, 2010,
In :
Soup
2 tablespoons butter plus a little olive oil
1/2 small diced onion
1 clove of garlic minced
3 cucumbers seeded and peeled
2 unpeeled cucumbers chopped small for garnish
2 cups stock (chicken or vegetable)
1/4 teaspoon dry mustard
2 teaspoon chopped parsley sprigs
1 cup cream
salt and pepper to taste
radishes small dice for garnish
chopped chives for garnish
Si
Melt butter in sauce pan. Cook onions until translucent. Add remaining ingredients except cream and garnishes. Simmer until tender. Stir in Cr...
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Posted by Penny Moline on Monday, June 14, 2010,
In :
Cookies
1 cup sugar
1 cup brown sugar
1 cup butter softened
2 eggs
2 cup flour
1 teaspoon soda
pinch salt
1/2 teaspoon vanilla
2 cup oats
2 cups rice kripsies
1 cup coconut
1 cup milk chocolate chips
Preheat oven to 350. Combine sugars, butter until smooth add eggs and mix then add remaining ingredients
Bake 10 to 12 minutes
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No cook pizza sauce:
Tomato puree 48 ounces
Garlic powder 1/2 tablespoon
Onion powder 1/2 tablespoon
Salt 1/2 tablespoon
Back Pepper 1/2 teaspoon
Basil dried 1 Tablespoon
Oregano dried 1 Tablespoon
Olive oil 1/4 cup
water 1 cup
Combine ingredients allow flavors to develop overnight. Adjust thickness with water
Pizza Dough
water 1 qt
yeast 1 1/2 ounce
salt 1 ounce
sugar 1 ounce
olive oil 1 1/4 oz
flour 3 pounds
Straight dough method which means add your yeast to your water....then add your flour, then add you...
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Posted by Penny Moline on Friday, June 11, 2010,
In :
Pies
Crust:
Gram cracker crumbs 1 1/4 cup
Sugar 2 Tablespoons
Butter melted 5 Tablespoons
Filling:
Sweetened Condensed milk 1 (14 oz) can
Egg yolks 4
Key Lime Juice ( or use lime juice) 1/2 cup plus 2 tablespoons
Topping:
Whipped Cream
Preheat oven to 350.
Stir graham crumbs, sugar and butter in bowl with fork until well combined, then press into the bottom of a pie plate.
Bake for 10 minutes and cool
Whisk together condensed milk and yolks in a bowl until combined. Pour into the crust and bake for about 15...
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Posted by Penny Moline on Friday, June 11, 2010,
In :
Breakfast
Flour 1 pound 4 ounce
Sugar 2 ounces
Salt 1 teaspoon
baking powder 3/4 oz
Baking soda 1/2 tablespoon
Eggs beaten 4 each
buttermilk 1 quart
melted butter or oil 4 ounces
Sift together dry ingredients
Mix together liquid ingredients
Add liquid ingredients to dry ingredients until thoroughtly moistened...*DO NOT OVER MIX
Griddle the pancakes until the tops are full of bubbles and begin to look dry, and the bottoms are golden brown. Turn and brown on the other side.
Remove from griddle and serve.
*Overmixing...
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Posted by Penny Moline on Friday, June 11, 2010,
In :
Salads
Chicken Cooked 3 pounds
Celery diced small 3/4 pound
Onion diced small 1/2 pound
Salt to taste
pepper to taste
dijon mustard mixed with mayonnaise about 1 quart all together
walnut chopped 6 ounces
green grapes cut in half as needed
parsley fresh and chopped as needed
Chop chicken or put in a food processor and pulse until chicken is very small.
Combine chicken with celery and onion
Season with salt and pepper and combine with mayonnaise and dijon to taste
add walnuts and grapes
add parsley
adjust seasonin...
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Posted by Penny Moline on Friday, June 11, 2010,
In :
Salads
Broccoli Florets 2 pounds
Red Onion, sliced 1/2 cup
Bacon chopped and really crisp 12 slices
Raisins soft 1/2 cup
mayonnaise 1 cup
vinegar 2 Tablespoons
sugar 1/4 cup
Steam broccoli for one minute and shock for color and chill
Combine broccoli, onions, bacon and raisins toss together
Combine mayonnaise, vinegar and sugar and mix everything together...allow to marinate
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Posted by Penny Moline on Friday, June 11, 2010,
In :
Salads
Vegetable Oil 1/2 cup
Cumin Seed 4 teaspoons
Black mustard seed 4 teaspoons
Ground Ginger 2 teaspoons
Red Chili flakes 2 teaspoons
Turmeric 2 teaspoons
Russet potatoes, (don't peel) cut into small dice 6 pounds
Salt 1 teaspoon
Cucumber, seeded and sliced into 1/4 inch thick 4 cups
low fat plain yogurt 2 cups
Chopped cilantro 1/2 cup
Seeded finely diced serrano chilies 2 Tablespoons
In a saute pan, heat oil and add cumin seed, mustard seed, ginger, chili flakes and turmeric; sizzle for about 30 seconds or...
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Red Onion diced 1 1/2 cup
Mushrooms diced 3 cups
Green Peppers diced 1 1/2 cup
Red Peppers diced 1 1/2 cup
Celery Diced 2 cups
Carrots shredded 2 cups
Olives Sliced 1 1/2 cup
Tomatoes Diced 1 1/2 cup
Fresh Herbs to taste
Vinaigrette 2 cups
This makes a very large batch...so cut it down unless you are going to feed the neighbors !
Needed to Assemble
Tortillas I like large flour totrillas
Shredded Lettuce
A mix of Cream cheese and dijon
Avocado
Prep vegetables and marinate them with the vinegarette
Spread To...
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Butter milk 1 quart
Mayonnaise 1 1/2 quarts
Dry parsley flakes 1 Tablespoon
Dry Dill Weed 1/2 Tablespoon
Celery Salt 1/2 Tablespoon
Garlic Powder 1/2 Tablespoon
White pepper 1/2 teaspoon
Onion Powder 1/2 Tablespoon
Tabasco 1/4 teaspoon
Lemon juice 1/2 Tablespoon
Combine Mayonnaise and buttermilk until smooth
Combine dry ingredients together. Add to mayonnaise and milk, mix until well blended
Add tabasco and lemon juice and rest overnight.
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Ketcup 2 cups
Chili Sauce 2 cups
Horseradish 1/3 cup
Curry Powder 1 teaspoon
Lemon juice 1/2 teaspoon
Tasbaco 1/2 teaspoon
Mix together...
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Posted by Penny Moline on Friday, June 11, 2010,
In :
Soup
Melted butter 12 ounces
Flour 12 ounces
Potatoes Red cut into cubes that will fit on a spoon 2 pounds
Celery small dice 2 cups
Onions small dice2 cups
Green Peppers small dice 2 cups
Leeks cut into a small dice only using the white part..2 cups
.(if you don't have leeks add more onions)
jalopeno cut very small dice 1/2 ounce
Black pepper 1 Tablespoon
Salt 1 Tablespoon
Thyme 2 Tablespoons
Bay Leaf 6 each
Tabasco 1 Tablespoon ( more if desired)
Chicken Stock 1 gallon
Sherry 1/2 cup
Heavy Cream 2 Quarts
Clam...
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Posted by Penny Moline on Friday, June 11, 2010,
In :
Cookies
Sugar 4 cups
Milk 1 cup
Cocoa 1 cup
Salt 1/4 teaspoon
Peanut butter 1 cup
Butter 1 cup
Oatmeal 6 cups
Mix butter, sugar, milk and salt...bring to a boil stirring constantly. Boil for 1 minute
Remove from heat and add remaining ingredients.
Stir thoroughly and drop by spoonfuls onto waxed paper or foil
Enjoy
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Posted by Penny Moline on Friday, June 11, 2010,
In :
Cookies
Butter 1/2 cup
Brown Sugar 1/2 cup
Granulated Sugar 1/2 cup
Egg 1 each
Vanilla 1 teaspoon
Milk 1 Tablespoon
All purpose flour 1 cup
Baking soda 1/2 teaspoon
Baking powder 1/2 teaspoon
Salt 1/2 teaspoon
Rolled oats 1 cup
Raisins 1/2 cup
Cream together butter and sugars
Combine eggs, vanilla and milk add to creamed mixture
Sift together flour, baking soda, baking powder and salt, add oats
Combine with cream mixture
Add raisins
Bake at 375
You can use chocolate chips instead of raisins if you like:)
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Posted by Penny Moline on Friday, June 11, 2010,
In :
Cookies
All Purpose Flour 2 1/4 cup
Baking Soda 1 teaspoon
Butter, Softened 1 cup
Brown Sugar 3/4 cup
White Sugar 1/4 cup
Instant Butterscotch Pudding Mix 1 package (3.4 oz)
Eggs 2 each
Vanilla Extract 1 teaspoon
Semi Sweet or Milk Chocolate or Butterscotch Chips 2 cups
Preheat oven to 350
In a large bowl, cream together butter, sugars.
Beat in pudding mix until well blended
Add eggs and vanilla
Blend in Flour and baking soda
Stir in the Chips of your choice
Drop cookies by rounded spoonfuls onto cookie sheets
Bake...
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Posted by Penny Moline on Friday, June 11, 2010,
In :
Cookies
Butter 24 ounces
Sugar 21 ounces
Brown Sugar 2 pounds
Eggs 4 each
Yolks 4 each
Vanilla 1 Tablespoon plus 1 teaspoon
Flour 3 pounds
Salt 2 teaspoons
Soda 2 teaspoons
Cinnamon 1/2 teaspoon
Chocolate Chips 1 pound 4 ounces
Cream butter and sugar together, add eggs and yolks and vanilla. Whisk together flour, salt, soda. and cinnamon in seperate bowl, then add to creamed mixture. Add Chocolate Chips. Bake at 350.
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Posted by Penny Moline on Tuesday, November 17, 2009,
In :
Desserts
Caramel Bread Pudding
Sugar 1 1/2 cup
Eggs, Beaten 4 each
Heavy Whipping Cream 1 1/2 cup
Milk 1 1/2 cup
Butter, melted 1/4 pound
White Bread (2 loaves) 1 1/2 pound cubed
1/2 cup caramel sauce (recipe follows)
non stick spray
Caramel Sauce
1/2 cup white sugar
1/2 cup brown sugar
1 stick butter (1/2 cup)
1 cup syrup (corn or maple)
1 1/2 cups heavy cream
Combine sugar, eggs, heavy whipping cream, milk and melted butter in a bowl and mix together. Add the bread and fold it in. Put mixture in a 9 x 13 bakin...
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Posted by Penny Moline on Friday, November 13, 2009,
In :
Soup
Onions, diced 1 pound
Celery, diced 1/2 pound
Carrots, diced 1/2 pound
Butter 1 pound
Bread Flour 12 ounces
Chicken Stock 2 gallons
Bay leaf 1
Cream 2 quarts
Chicken Meat diced 1 pound
Rice, cooked 2 cups
Cook vegetables in butter until tender
Add flour and cook as a roux
Add stock and bay leaf, cook to simmer 30 minutes
Add chicken meat and rice and return to simmer
Adjust seasoning
Add dairy product
Garnish
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Posted by Penny Moline on Friday, November 13, 2009,
Cream Cheese 1 1/2 pound
Ranch Dressing 1/2 to 1 cup
Celery Salt 1 1/2 teaspoon
Garlic Powder 1/2 teaspoon
Onion Powder 1/2 teaspoon
Onion, diced 1/2 cup
Tabasco to taste
Worcestershire to taste
Cheddar Cheese grated small 1/4 pound
Combine ingredients
Check consistency and flavor
Form into balls or logs
Allow to set overnight for flavors to blend
Can be coated with chopped nuts and fresh herbs
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Posted by Penny Moline on Thursday, October 22, 2009,
In :
Quick Bread
This is really good banana bread, and very easy to make. It makes your home smell so good too!
Makes 1 large loaf
1 stick butter
3/4 cup sugar
2 eggs
1 1/2 cup all purpose flour
1 teaspoon baking soda
1 1/4 cup very ripe bananas
3 tablespoons sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans ( optional)
Preheat oven to 350
Butter your loaf pan
Cream butter and sugar, add eggs beat well
Sift together the dry ingredients ( you can put the dry ingredients in a bowl and use a whisk to incorpora...
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Posted by Penny Moline on Friday, October 16, 2009,
In :
Soup
Red peppers 1 1/2 pound
leeks 1 pound
garlic 1 tablespoon
butter 12 ounces
flour 10 ounces
chicken stock 6 quarts
half and half or heavy cream 1 quart
salt and pepper to taste
cilantro garnish
roast red peppers, peel and seed
cut vegetables in small dice...if you don't have leeks use onions instead
sweat vegetables in butter
add flour and cook as roux.... roux should be cooked for 4 to 8 minutes
add stock and simmer for 30 minutes
puree soup and strain if desired
adjust seasonings and consistency
temper cr...
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Posted by Penny Moline on Friday, October 16, 2009,
In :
Desserts
This is easy...and oh boy... I can't stay out of it! AMAZING! Your family will love this... and it is the perfect time of year to give it a try....
3 cups yellow cake mix
1 cup water
1 1/3 cups evaporated milk
2 each eggs
1 1/2 cup pumpkin, canned
3 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup sugar
Spread half the cake mix into a prepared pan*
Sprinkle just less than half the water over dry cake mix
Place milk, beatened eggs, pumpkin, spice, salt, and sugar in mixer bowl.
Use paddle, mix on low ...
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Posted by Penny Moline on Friday, October 16, 2009,
In :
Desserts
350 degrees..
This is my daughters very favorite pie. Yes, it does have odd ingredients...but the price to make this pie is almost nothing...and the taste... AMAZING. My Mom has made this special pie every year for Thanksgiving... and our family loves it... I hope your family will too.
3 egg whites
1 cup sugar
1/2 teaspoon baking powder
1/2 cup walnuts
1 teaspoon vanilla
16 saltine crackers
Beat egg whites till stiff. Beat in sugar until dissolved. Add the baking powder and crumbled crackers ov...
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Posted by Penny Moline on Monday, September 21, 2009,
In :
Desserts
water boiling 1 3/4 cup
oats 1 cup
brown sugar 1 cup
sugar 1 cup
butter 1/2 cup
eggs 2 each
flour 1 3/4 cup
cocoa 1 Tablespoon
Soda 1 tsp
salt 1/2 tsp
chocolate chips 16 to 24 ounces
Combine oats and water and let stand
cream sugar, butter and eggs
combine flour, cocoa, soda, salt and mix
Mix cream mixture and dry mixture. Add oats and 1/2 the chips mix to combine
Pour batter ina a greased pan
Add 1/2 chips to the top of cake
Bake 350 F. for 40 minutes (hint) Check after 30
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Posted by Penny Moline on Monday, September 21, 2009,
In :
Desserts
1/3 cup skim milk
2 1/2 cups heavy cream
1 (.25 ounce envelope) unflavored gelatin
1/2 cup sugar
2 teaspoons vanilla extract
Pour milk into a small bowl and stir in gelatin. Set aside... make sure your milk is COLD
In a sauce pan stir together the heavy cream and sugar over medium heat
Bring to a full boil. Watch out the cream will quicky rise to the top.
Pour the gelatin into the cream stirring until dissolved.
Cook for one minute
Remove from heat and pour into individual ramekins
Cool...and refrig...
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1 1/2 pound pork tenderloin or 4 to 6 pork chops (hint) this would be great with chicken too
1/4 cup olive oil
4 Tablespoon sesame oil
2 Tablespoons sesame seeds
1 Tablespoon butter
2 cloves garlic
4 ounces cream cheese cut into cubes
1/3 cup milk
1 Tablespoon fresh chives or parsley
Marinate pork chops in olive oil, sesame oil 1 hour in refrigerator
sprinkle with sesame seeds (hint) you may toast the sesame seeds if desired
Bake at 375 until brown and crispy. Serve with garlic cream sauce
Sauce:
Melt b...
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Posted by Penny Moline on Saturday, September 19, 2009,
In :
Salmon
4 salmon fillets about 6 ounces each
1/4 cup lemon juice
3 Tablespoon olive oil
1 or 2 fresh lemons plus 1 for garnish
1 bunch spinach leaves
1 bunch dill 3/4 of it chopped and 1/4 not chopped for garnish
1/4 cup mayonnaise
1 Tablespoon Dijon mustard
1/2 t Worcestershire sauce
1/2 t salt
1/2 t pepper
1 egg white whipped stiff
Marinate the salmon in lemon juice and oil for 1/2 hour. Do not marinate any longer as the lemon juice will cook the salmon.
In a pan over medium heat cook spinach until soft drain ...
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Posted by Penny Moline on Saturday, September 19, 2009,
In :
spinach salad
Spinach cleaned and the stems removed 6 ounces per person
Hard boiled egg per person
Red onion cut in rounds 2 per person
Cooked and crumbled bacon if desired
Dressing:
2/3 cup salad oil
1/4 cup wine vinegar
2 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic
1 teaspoon pepper
Add your vinegar, soy sauce, sugar, dry mustard, salt, garlic, pepper, and drizzle in the oil slowly while whisking constantly.
Drizzle over the spinach salad or let your guest drizzle...
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8 whole shallots peeled
1/4 cup plus 4 T olive oil
1 head of garlic
salt and pepper to taste
Rub shallots with 1 1/2 tablespoon of olive oil. season with salt and pepper Then wrap them up in heavy duty foil
Cut the top off the head of garlic and rub with olive oil and season with salt and pepper and wrap in heavy duty foil.
Place in a 350 degree oven and roast until tender. about an hour. then set aside
3 large portobello mushroom
2 T drained capers optional
24 black olives minced
2 T red wine vinega...
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Serves six
3 tablespoons olive oil
3 tablespoons chopped chives
1 tablespoon chopped parsley
1 tablespoon fresh thyme
2 teaspoons sherry vinegar
2 Tablespoons minced shallots
Mix together.
hint. You may use balsamic vinegar or red wine vinegar for this too. Just what ever you have on hand
8 medium ripe heirloom tomatoes in assorted colors cut into slices
Serve with a log of fresh goat cheese... arrange the tomatoes around the goat cheese.and drizzle with the dressing.
Have a crusty bread cut into s...
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8 to 12 fresh figs
1/2 cup lavender honey
Your favorite vanilla ice cream
Infuse a couple of sprigs of fresh lavender in a jar of honey for a week.
Cut the figs in half and arrange on a baking sheet with cut side up
Drizzle with the lavender honey and place under a preheated broiler until caramelized
To serve place a scoop of ice cream in a pretty dish,( hint) a martini glass is great to use... and top with the figs. You can garnish with a fresh sprig of lavender. This is not your typical dessert...
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Tomatoes Peeled and diced 3 pounds
onions medium dice 1 cup
green pepper medium dice 1 each
red pepper medium dice 1 each cucumber peeled, seeded and diced 1 pound (use English cucumbers they don't have as many seeds)
garlic minced 2 cloves use more if you really like garlic
red wine vinegar 1/4 cup
lemon 1 juiced
olive oil 1/2 cup
salt and pepper to taste
cayenne pepper to taste
Tomato juice 3 quarts
water or chicken stock as needed
Garnish:
tomatoes peeled seeded and diced 1 cup
Red bell pep...
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onions 1 1/2 lb
celery 3/4 lb
carrots 3/4 lb
butter 3/4 lb
mixed spices ( pickling spice)
flour 3/4 lb
Tomato puree 2 qts ( a good way to use the tomato sauce from a earlier post)
chicken stock or vegetable stock 3 qts
Tabasco 8 drops
half and half or heavy cream 3/4 qt
Sweat vegetables in butter, until tender. Add flour and make a roux, cooking until the flour has lost it's starch.Taste when you first add the flour....then cook it until it almost taste like a pie shell....nutty and good. Add stoc...
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onions diced 12 oz
jalapeon diced 3 oz
garlic minced 1 tsp
celery minced 1 oz
tomato 4 lbs diced small
salt to taste
olive oil 1/4 cup
cilantro chopped 1/4 cup
water 1/2 cup
puree.... wonderful add lemon or lime juice and chili powder if desired
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3 pound red potatoes medium dice
1/2 pound roma or plum tomatoes medium dice
1 cup thinly sliced red onion
1 cup cilantro chopped fine
1/4 cup rice vinegar
1 cup mayonnaise
Bring potatoes to a boil in a large kettle, cook until tender
drain
in a large bowl whisk together vinegar and mayonnaise with cilantro
Add potatoes, tomatoes and red onion
Toss well and chill
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10 to 12 pounds fresh tomatoes chopped
2 oz olive oil
12 ounces onions chopped
1 oz garlic
salt and pepper
Cook onions until tender, add garlic cook lightly then add tomatoes.
Cooking time varies, on ingredients. Usually the less cooking time for for fruits or vegetables the better. Cooking for long lenghts of time reduces the fresh flavor.
Stir the tomato sauce often.
Puree the sauce if desired. Check the balance and seasoning of the sauce and make adjustments.
You may add carrots, or a mirepo...
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10 plum/roma tomatoes medium diced
1 small onion diced
1 jalapeno seeded and minced
3 Tablespoon lime juice
1/4 cup cilantro chopped
salt as needed
Combine all ingredient. adjust seasoning.
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24 cherry tomatoes
salt and pepper
1 small ripe avocado
juice of 1/2 lemon
1 T olive oil
8 drops Tabasco
4 oz crab meat
1 small garlic clove minced to a paste
1 green onion chopped fine
cilantro chopped save some whole for a leaf garnish on the tomato
cut cap off each tomato, reserve caps. Scoop out seeds and pulp with a melon ball scoop. Season each with salt and pepper.
Smash avocado with a fork add lemon juice, olive oil, garlic and cilantro to taste. Mix until smooth. Add crab meat and mix tog...
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Such as a potato or an eggplant, a tomato is a member of the nightsshade family. It is a fruit from a vine native to South America.
There are many varities of tomatoes available today. We have beefsteak, globe, plum or romas, green tomato, cherry tomato, yellow pear tomato, purple tomato, current tomato, heirloom tomato...and the list goes on and continues to grow... and so many things to be made from this popular fruit.
For the finest flavor keep tomatoes at room temperature.
Here is anot...
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Posted by Penny Moline on Saturday, September 12, 2009,
In :
Food safety
The most important thing I can teach you is wash your hands....and wash your food...Even though Rachael Ray wipes off celery with a damp cloth, and just wipes down her mushrooms with a cloth too..please take the time to wash your produce off...PLEASE.... Please wash them under running water...and give a good once over with your hands...
I want you to have in your head how food is harvested. What I tell my student is this:
Out in a field .... there is not a Hilton close by... there is not a han...
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1 cup olive oil more if needed
4 cups cubed French bread or Italian bread
Heat oil and fry the cubes of bread until golden..or.(what I like to do is put the bread cubes in a zip lock bag and pour in the olive oil then toss into a hot saute pan.)
Salt and pepper after removing from the oil
Add 1/4 cup basil chopped
3 T olive oil
1 t minced garlic
5 ripe tomatoes cut into a large dice ( use Roma's or any fresh tomato from your garden)
3 T chopped red onion
Fresh mozzarella cheese cut into cubes.
you can...
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Bruschetta Recipe
4 large tomatoes medium chopped
1 medium size onion small dice
1/4 cup fresh basil finely shredded
a drizzle of balsmic vinegar
a drizzle of olive oil
salt and pepper to taste
Mix together
Serve on crusty bread .... it can be italian loaf, french bread or sourdough... lightly toasted and top it with the brushetta
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A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest.
What a dream job. I have students that want to learn all they can about cooking.
Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed.
I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say.
Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I
It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly)..
Let me know what you think!
My email is chefpennymoline@gmail.com
