Saturday, November 30, 2013

Zatrain's Copycat Mix

                             Zatarain’s Copycat Mix
Ingredients:
4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 tablespoon crushed red pepper flakes
8 bay leaves, broken into ¼” pieces
1 tsp. whole cloves

                                                *
 
Directions:
Lightly crush the spices & tie into a cheesecloth square or place into a large tea ball. This is enough spice blend to season 2 gallons of water, enough to cook 4 or 5 pounds of shrimp or a dozen medium sized crabs.

Friday, November 29, 2013

Cheesy Garlic Cauliflower Breadsticks


Cauliflower Cheesy Breadsticks
Gluten Free, Grain Free Cheesy Garlic Cauliflower Bread Sticks

Ingredients:
1 cup cooked, diced cauliflower
1/2 cup shredded mozzarella cheese 
1/2 cup Parmesan cheese 
1 egg, beaten 
1 tsp dried oregano 
1/2 tsp crushed garlic 
1/2 tsp garlic salt 
olive oil 

For Topping:
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese 
1/4 cup grated mozzarella cheese
*Optional Marinara sauce for dipping 



Preheat oven to 450 degrees. 

Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.


One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week. 

To Make the Bread:
Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper. 
In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.

Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.

Bake at 450 degrees for 15 minutes.
Remove from oven. 
Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.
Place back in the 450 degree oven until all cheese is melted. Slice and Serve!

Wednesday, November 27, 2013

Home Version of TGI Fridays'
Jack Daniels Bar-b-que Sauce

*
Ingredients:
2 tsp vegetable oil
1 cup red onion (finely chopped)
2 cloves garlic (finely chopped)
1 1/2 tsp. Jack Daniel's whiskey
1/4 cup apple cider vinegar
2 tsp soya sauce
1/4 tsp tabasco
1/2 cup beef broth
1/8 tsp cayenne pepper
1 cup dark brown sugar, packed 


*


Preparation :
  1. In a saucepan heat the oil and sauté the onion and garlic over low heat until translucent.
  2. Add the whiskey, vinegar, soya, tabasco, broth and cayenne.
  3. Stir and boil for about 10-15 minutes until the sauce is concentrated to  1/2 of the original volume.
  4. Add the sugar and stir to dissolve.
  5. Reduce heat and simmer until the consistency of the sauce is syrupy. This will take 10-15 minutes.
  6. Pour the sauce into a metal bowl that's resting on ice and water to cool it down.
  7. Keep refrigerated.

Tuesday, November 26, 2013

Crab Stuffed Mushrooms

CRAB STUFFED MUSHROOMS

Ingredients:
24 lg. mushroom caps 
Juice of 1 lemon 
1/2 lb. crab meat 
1/2 c. mayonnaise 
1/4 c. minced celery 
Dash of Tabasco 
1/2 c. minced parsley
*
Directions:
Toss mushroom caps in lemon juice; set aside. Mix together crab meat, mayonnaise, celery and Tabasco. Fill each cap with crab mixture. Chill and serve. Sprinkle with parsley just before serving. Makes 24. Cooks.com

Monday, November 25, 2013

Cranberry Vinaigrette, Roasted Broccoli With Dried Cranberries And Pine Nuts, Stove Top Cranberry Sweet Potatoes

PHILLIS CAREY’S RECIPES OF THE WEEK
Phyllis is my favorite instructor at Great News Cooing School where I take an occasional class.  Her recipes are not the laboring type yet very tasty.  Enjoy!
November 24, 2013
***
CRANBERRY VINAIGRETTE
Makes 1 cup.
3 T. red wine vinegar
2 T. honey
2 T. water
2 tsp. Dijon mustard
1/4 cup fresh cranberries 1 T. minced shallots

1/2 tsp. salt
1/2 tsp. freshly ground pepper 1/3 cup olive oil

Combine the vinegar, honey, water, mustard, cranberries, shallots, salt and pepper with the olive oil in a blender or food processor; puree until smooth. Refrigerate up to 3 days. Toss with lettuce or spinach and add nuts, fruit and/or cheese to your salad.
***

ROASTED BROCCOLI WITH DRIED CRANBERRIES AND PINE NUTS

Serves 4.
1 lb. bag broccoli florets Salt and pepper to taste 3 T. olive oil, divided use 2 cloves garlic, sliced 1/4 cup pine nuts
1/3 cup dried cranberries
1. Preheat oven to 400 degrees. Cut broccoli into small bit-size florets and toss with 1 T. olive oil and season with salt and pepper. Spread out on a parchment- lined baking sheet and roast for 15 to 20 minutes or until tender and browned.
2. Meanwhile, heat remaining 2 T. olive oil in a medium nonstick skillet over medium heat. Add the sliced garlic and pine nuts and cook until both are lightly brown, about 3 minutes. Add the dried cranberries and let rest until time to serve.
3. When broccoli is done, reheat the pine nut mixture and toss with broccoli; season with salt and pepper again and serve immediately.


***

STOVE TOP CRANBERRY SWEET POTATOES
Serves 6 to 8.
3 T. unsalted butter or olive oil
2 1/2 lb. orange-fleshed sweet potatoes, peeled and cut into 1 inch slices 1/2 cup dark brown sugar
1/2 cup real maple syrup
1 cup dried cranberries
1 cup fresh orange juice
1/2 tsp. salt
1/2 tsp. pepper

Melt butter or heat oil in a deep large nonstick or regular skillet over medium heat. Add all the ingredients in the order listed. When liquid comes to a boil, lower heat to simmer. Cover and cook for about 40 minutes or until yams are tender. 

Saturday, November 23, 2013

Cauliflower Breadsticks

Cauliflower Breadsticks

This is a recipe I found posted on Facebook.  I know the grandchildren will really enjoy this recipe.

***
1 large head cauliflower
2 cloves garlic, smashed or sliced
2 large eggs. lightly beaten 
4 oz. low fat mozzarella cheese
1/2 teaspoon onion powder
salt and pepper
*
Preheat oven to 450 degrees.
*
Chop the cauliflower into chunks and place in microwave for about 5 minutes or until soft.
*
Place cauliflower into a food processor and blend until it is a mashed potato texture.
*
In a medium bowl, stir together cauliflower, eggs, cheese, and seasonings.
*
Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick).
*
Bake at 450 degrees for 20-25 minutes or until the top starts to brown.



Tuesday, November 19, 2013

Brussels Sprouts with Dried Cranberries

Brussels Sprouts With Dried Cranberries

Brussels sprouts top the charts for soluble fiber, with 2 grams per 1/2-cup serving. We’ve paired them with omega-3-rich walnuts and walnut oil, then thrown in some dried cranberries for extra tangy flavor and antioxidant flavonoids. 


*
Ingredients:
2 tsp. olive oil
½ cup coarsely chopped walnuts
1½ lb. Brussels sprouts, trimmed and halved
2 medium shallots, halved and sliced (¼ cup)
1 clove garlic, minced (1 tsp.)
¼ cup coarsely chopped dried cranberries
1 Tbs. agave syrup
1 Tbs. walnut oil
***
Directions:
1. Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside.

2. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more.

3. Stir in cranberries, agave, and 1 cup water. Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.  Serves 6
Copied from Vegetarian Times.

Sunday, November 17, 2013

Cinnabon Roll Half Recipe



Cinnabon  Half Recipe for 18
Photos can be found on the posting Cinnabons. (full recipe)

1 small box vanilla instant pudding made with
3/4 cup milk
*
1/4 cup warm water
1 Tablespoon sugar
1 package yeast
1/4 cup butter, melted and cooled
1/2 teaspoon salt
1 egg
3 cups flour
*
Filling:
1/4 cup butter, melted and cooled
1 cup brown sugar
2 teaspoons cinnamon 

Directions;
In a large bowl prepare pudding with 3/4 cup milk. In another bowl combine combine water, yeast, and sugar. Stir until well mixed and set aside. Add butter, salt and, eggs, mix well. Add yeast mixture and blend; combine pudding into mixture. Gradually add flour, knead until smooth.
***
Place in greased bowl, cover, and let rise until doubled. Punch down and let rise again. Roll out on lightly floured surface to a 17" wide x 21" high in size. (I apply a thin film of butter to my rolling pin and dust with flour.)
***
In a bowl mix the cinnamon and brown sugar together. Spread the soft butter over surface, leaving an inch margin top and bottom. Sprinkle surface with brown sugar mixture. Roll up very tightly. Cut at two inch intervals with sharp knife. Place on lightly buttered baking sheets to raise until doubled. (I cut my rolls at approximately 1 1/4" to 1 1/2" intervals).
***
Bake at 350 for approximately 15 minutes or until the top start to turn golden.
***
My suggestion: Since these cinnabons do require some time which is not all active time, making the dough, raising twice, rolling out, and raising again before baking, and they are a breakfast bread, I suggest placing the rolls on your buttered baking sheets, covering them with foil, and refrigerating them overnight. They will require about one hour or so to raise before baking. Bake at 350 degrees until the tops turn slightly golden, about 15 minutes. Cool and spread with icing.
***
Icing:
3 ounces cream cheese
1 teaspoon vanilla
1 to 1 1/2 teaspoons milk
1/4 cup butter
3 cups powdered sugar
***
Combine ingredients and beat until smooth and well incorporated. I take the back of a soup spoon to spread the icing on the cinnabon rolls.

Wednesday, November 13, 2013

Italian Sausage

Italian Sausage
This is a recipe from the former Sylvesters Meat Market in Bellevue Ohio.  It was given to me years ago with the promise it would never be shared to be competition with them.  When they were in business, we would order a large amount of sausage from this great meat market. I would make spaghetti sauce and freeze in meal size containers.  That was great "fast food" when our children were young.
*
10 lbs. ground lean pork                       1 lbs. ground pork
3 ounces salt                                          1 1/4 tablespoon salt
1/2 ounce freshly ground black pepper  3/4 tsp black pepper
1/2 ounce fennel seed                            3/4 tsp fennel seed
1/2 ounce paprika                                   3/4 tsp paprika
 *
Mix ingredients well into the ground pork with a little water or
wine, about 3/4 cup.   

Tuesday, November 12, 2013

Bratwurst #2

Bratwurst #2
Recipe from the Bratwurst Capitol of the U.S.
For 10# Sausage
10# pork butt ground 90-10
Season with:
1 Tablespoon  caraway seed
1 Tablespoon ground caraway
1 Tablespoon mustard seed
1 Tablespoon ground mustard
1 teaspoon garlic powder
1 teaspoon pepper
3 1/2 Tablespoons Kosher salt
1 bunch fresh green onions

Adjust the seasonings to your taste.

Monday, November 11, 2013

Bratwurst

Bratwurst Recipe #1
Recently I took a sausage making class.  My interest is peaked to begin experimenting with recipes.  This recipe is from the book "Home Sausage Making" by Charles Reavis and published in 1981 by Garden Way.  It was sent to me by Francis Patz Craig.
*
Ingredients:

Grind twice with coarse blade,
2 pound pork butt with
1 pound veal
1/4 tsp. ground allspice 
1/2 tsp. caraway seed
1/2 tsp. dried marjoram
3/4 tsp. fresh ground white pepper
1 1/2 tsp. Kosher salt.

Sunday, November 10, 2013

Red Lobster's Cheese Biscuit Loaf



This is Red Lobster's Cheese Biscuit recipe done in a loaf pan

                             ***
Ingredients:
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

                                  *
Directions:
Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Wednesday, November 6, 2013

Vegetarian Shepherd's Pie

Pie that is loaded with veggies and lentils

This Shepherd’s Pie is loaded with vegetables and lentils, which gives it a huge amount of good nutritional value.
Serve this with some good crusty bread and you have a great meal for a cold fall night.
*
Vegetarian Shepherd’s Pie
Ingredients:
1/2 pound parsnips peeled and cut into 1-inch chunks
1/2 pound Yukon Gold or White potatoes, peeled and cut into 1-inch chunks
1/2 cup buttermilk
1 tablespoon margarine
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1 large onion, finely diced
1/2 cup finely diced carrot
1 tablespoon water
3/4 cup frozen corn kernels thawed
1/2 teaspoon dried thyme
3 tablespoons whole wheat flour
1 14-ounce can vegetable broth
1 1/2 cups cooked or canned (rinsed) lentils

*
Directions:Place potatoes and parsnips in a large saucepan and cover with 2 inches of water.
Bring to a simmer over medium-high heat.
Reduce heat to medium, partially cover and cook until tender, 10 to 15 minutes.
Drain and return the potatoes to the pot.
Add buttermilk, margarine and 1/4 teaspoon each salt and pepper.
Mash with a potato masher until mostly smooth.
While the potatoes are cooking, position rack in upper third of oven; preheat broiler.
Coat four 10- to 12-ounce broiler-safe ramekins (or an 8-inch-square broiler-safe baking dish) with cooking spray. Place ramekins on a broiler-safe baking sheet.
Heat oil in a large skillet over medium-high heat. Add onion, carrot and water. Cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in corn, thyme and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat. Stir in broth. Bring to a simmer; cook, stirring, for 1 minute. Stir in lentils and cook, stirring constantly, for 2 minutes. Spread in the baking dish. Top with the mashed potatoes. Broil, rotating halfway through, until the potato is lightly browned in spots, 6 to 10 minutes

Yield : 4 servings, about 2 cups each

Monday, November 4, 2013

Old Fashioned Gingersnaps

Old Fashioned Gingersnaps
Ingredients:
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp ground allspice
1/2 tsp. kosher salt
1/2 cup unsalted butter, melted and cooled
1/4 cup unsulfured molasses (not blackstrap)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
3 tbsp. peeled and grated fresh ginger
1 large egg, beaten
1/2 cup coarse sugar, such as turbinado
*
Directions:
Position oven racks in upper and lower thirds of oven.  Preheat oven to 350'.  Line two baking sheets with parchment paper.
*
In a medium bowl whisk together flour, baking soda, 2 tsp ground ginger, cinnamon, nutmeg, allspice, and salt; set aside.
*
In a large bowl whisk together melted butter, molasses, brown sugar, granulated sugar, the three tablespoons grated ginger, and egg.  Add the flour mixture.  Stir to combine.  Cover and chill 1 hr.
*
Place turbinado sugar in a small shallow bowl.  Using a tablespoon, scoop out a ball of dough.  Roll dough between your palms into a 1 inch diameter ball.  Continue with remaining dough, then roll balls in turbinado sugar to evenly coat.  Space balls on prepared baking sheets, 2 inches apart.
*
Bake 10 to 1 minutes or until edges are crisp and centers are still chewy.  Switch baking sheets between racks and rotate them front to back halfway through.  Remove from oven.  Using a spatula, transfer cookies to wire racks to cool.  Serve with Orange Whipped Cream.
***
Orange Whipped Cream
Ingredients:
In a chilled mixing bowl beat:
1 cup whipping cream
1 tbsp. sugar
1 tsp. finely shredded orange peel
until soft peaks form.

Saturday, November 2, 2013

Light Roasting Nuts and Seeds


Light Roasting Nuts and Seeds 

Raw nuts or those that have been lightly roasted at home are healthier than most that have been commercially available roasted nuts and seeds.  That's because, even if they are dry roasted, most commercially available nuts and seeds are heated to a high temperature (over 350' F), which damages their delicate oils, resulting in the formation of free radicals.   The problem with free radicals is that cause lipid peroxidation - the oxidizing of fats in artery walls - the first step in the build up of plaque and atherosclerosis.  If you want to enjoy nuts and seeds with a lightly roasted flavor, I suggest low temperature roasting.  Here is how you can create delicious and healthy roasted nuts and seeds in a manner of minutes.  




Directions:
Preheat oven to 160 - 170 F.  Place a thin layer of nuts or seeds (about 2 cups) on a cookie sheet.  Bake for 15 - 20 minutes.  To enhance the "roasted" flavor, try putting a little liquid aminos or tamari (soy sauce) in a spray bottle and misting the nuts or seeds before cooking.


This article was copied from Facebook.