Bread Bowls
From Quick Cooking Sept/Oct 2002 pg. 34
1 cup warm water plus 3 tablespoons (70-80 degrees)
2 tablespoons oil
1/4 cup grated Parmesan cheese
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour (I use 2 cups white;1 cup wheat)
2 1/2 teaspoons yeast
Place all in bread machine in order suggested by manufacturer. Select dough setting. When cycle is complete,turn dough onto lightly floured surface. Divide into fourths (I make 6)Shape each into a ball. Place on greased baking sheet. Cover and let rise in a warm place until doubled. (about 30 minutes)
Bake at 400 degrees for 15-20 minutes or until golden brown. Cool. Cut top fourth off each roll;carefully hollow out bottom,leaving a 1/4 inch shell. fill with chili,chowder or stew.
Monday, November 16, 2009
Saturday, November 14, 2009
Homemade Gumbo Seasoning Mix
New Orleans Gumbo seasoning Mix
Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!
2 tsp Garlic salt
1 tsp White pepper
1 tsp Black pepper
1/2 tsp Oregano
1 tsp Allspice
1 tsp Cayenne pepper
2 tsp Thyme
1/4 tsp Cloves
2 Bay leaves
6 Chicken bouillon cubes
1/2 c Flour
Measure all ingredients into a Ziploc Bag. Shake well, Close & Store.
To Make Gumbo:
1.) 3/4 c Vegetable oil
2.) 1 c Chopped celery
3.) 1 c Chopped onion
4.) 1 c Chopped green pepper
5.) 1 pk Gumbo mix
6.) 10 c Water
7.) 1 lb sausage, in 1/2" -coins
8.) 1 c Crab meat (1 can will do)
9.) 1 c Cooked shrimp (buy it in season)
10.) Cooked rice
New Orleans Gumbo: Saute first 3 ingredients (in oil) until translucent. Add seasoning mix, stirring constantly 4-6 minutes. Add water & sausage, cook 30 additional minutes at slow boil. Add crab & shrimp, cook 5-10 more minutes. Serve over rice, if desired.
Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!
2 tsp Garlic salt
1 tsp White pepper
1 tsp Black pepper
1/2 tsp Oregano
1 tsp Allspice
1 tsp Cayenne pepper
2 tsp Thyme
1/4 tsp Cloves
2 Bay leaves
6 Chicken bouillon cubes
1/2 c Flour
Measure all ingredients into a Ziploc Bag. Shake well, Close & Store.
To Make Gumbo:
1.) 3/4 c Vegetable oil
2.) 1 c Chopped celery
3.) 1 c Chopped onion
4.) 1 c Chopped green pepper
5.) 1 pk Gumbo mix
6.) 10 c Water
7.) 1 lb sausage, in 1/2" -coins
8.) 1 c Crab meat (1 can will do)
9.) 1 c Cooked shrimp (buy it in season)
10.) Cooked rice
New Orleans Gumbo: Saute first 3 ingredients (in oil) until translucent. Add seasoning mix, stirring constantly 4-6 minutes. Add water & sausage, cook 30 additional minutes at slow boil. Add crab & shrimp, cook 5-10 more minutes. Serve over rice, if desired.
No-Bake Pumpkin Pie
No-Bake Pumpkin Pie
Recipe from Mary Dicke
"This is soooo easy! 1 can pumpkin; 1 small box of butterscotch pudding; 1 small box vanilla pudding...(also read you could use chocolate instead of the butterscotch); 1 cup milk; 1 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp cloves. May use either graham crax pie crust or regular pie crust. Mix the milk with the pudding....add pumpkin and all the spices. Pour into crust. Refrigerate. Serve with whipped cream."
Recipe from Mary Dicke
"This is soooo easy! 1 can pumpkin; 1 small box of butterscotch pudding; 1 small box vanilla pudding...(also read you could use chocolate instead of the butterscotch); 1 cup milk; 1 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp cloves. May use either graham crax pie crust or regular pie crust. Mix the milk with the pudding....add pumpkin and all the spices. Pour into crust. Refrigerate. Serve with whipped cream."
Friday, November 13, 2009
Homemade Ranch Dressing Mix
Homemade Ranch Style Salad Dressing
by Nikki Willhite
www.allthingsfrugal.com
Ranch style salad dressing is very popular right now. I think one reason that it has become so popular is that it is very versatile. It makes a good dip as well.
To make Ranch Dressing easily, have the spices pre-mixed and stored in an airtight container. Before serving, add mayonnaise and buttermilk. Here is the recipe. Remember- be creative! Add, Subtract, and Substitute.
Spices
1 1/2 Tablespoon Parsley
1/2 Tablespoon Pepper
1/2 Tablespoon Dried Chives
1/4 Tablespoon Dried Tarragon
1 Tablespoon Salt
1/4 Tablespoon Oregano
1/2 Tablespoon Garlic Powder
Just before serving mix 1/2 Cup of Mayonnaise and 1/2 Cup of Buttermilk to 1 Tablespoon of the spice mixture. Mix well.
This tastes best when put in the refrigerator for one hour to chill and let the flavors mix.
by Nikki Willhite
www.allthingsfrugal.com
Ranch style salad dressing is very popular right now. I think one reason that it has become so popular is that it is very versatile. It makes a good dip as well.
To make Ranch Dressing easily, have the spices pre-mixed and stored in an airtight container. Before serving, add mayonnaise and buttermilk. Here is the recipe. Remember- be creative! Add, Subtract, and Substitute.
Spices
1 1/2 Tablespoon Parsley
1/2 Tablespoon Pepper
1/2 Tablespoon Dried Chives
1/4 Tablespoon Dried Tarragon
1 Tablespoon Salt
1/4 Tablespoon Oregano
1/2 Tablespoon Garlic Powder
Just before serving mix 1/2 Cup of Mayonnaise and 1/2 Cup of Buttermilk to 1 Tablespoon of the spice mixture. Mix well.
This tastes best when put in the refrigerator for one hour to chill and let the flavors mix.
Cherry Cheesecake Oatmeal Mix
Cherry Cheesecake Oatmeal Mix
Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Fruit
Mixes O.A.M.C.
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
3 cups Instant Oats, dry
1/2 cup Coffee Creamer -- Amaretto Flavor
1/2 cup Powdered Sugar
3/4 teaspoon Salt
2 tablespoons Instant Pudding Mix -- Cheesecake Flavor
1/2 cup Dried Cherries
Combine ingredients together in a large mixing bowl. Place mixture into a one-quart jar, or a large zip-baggie and seal. Decorate and label as desired. Attach the following instructions:
Cherry Cheesecake Oatmeal
Bring 4 cups water to a boil over high heat in a tea kettle or saucepan. Stir in contents of jar and turn off heat. Cover and let sit for 2 minutes; stir and serve in individual bowls with milk, if desired.
Source: "Outstanding Oatmeal Mixes"
Copyright: "(c)2008, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 287 Calories; 5g Fat (16.7% calories from fat); 7g Protein; 54g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 753mg Sodium.
Exchanges: 1 1/2 Grain(Starch) ; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.
Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Fruit
Mixes O.A.M.C.
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
3 cups Instant Oats, dry
1/2 cup Coffee Creamer -- Amaretto Flavor
1/2 cup Powdered Sugar
3/4 teaspoon Salt
2 tablespoons Instant Pudding Mix -- Cheesecake Flavor
1/2 cup Dried Cherries
Combine ingredients together in a large mixing bowl. Place mixture into a one-quart jar, or a large zip-baggie and seal. Decorate and label as desired. Attach the following instructions:
Cherry Cheesecake Oatmeal
Bring 4 cups water to a boil over high heat in a tea kettle or saucepan. Stir in contents of jar and turn off heat. Cover and let sit for 2 minutes; stir and serve in individual bowls with milk, if desired.
Source: "Outstanding Oatmeal Mixes"
Copyright: "(c)2008, Kaylin White/Real Food for Real People"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 287 Calories; 5g Fat (16.7% calories from fat); 7g Protein; 54g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 753mg Sodium.
Exchanges: 1 1/2 Grain(Starch) ; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.
Wednesday, November 11, 2009
Seafood Appetizer
Seafood Appetizer
2 8oz pkgs Cream Cheese, softened
1 10oz jar Cocktail Sauce
1 small can baby shrimp
1 small can Crab meat
1/2 cup sliced green onions
Spread cream cheese on plate. Top with cocktail sauce. Sprinkle with shrimp, crab and onions. Serve with crackers.
2 8oz pkgs Cream Cheese, softened
1 10oz jar Cocktail Sauce
1 small can baby shrimp
1 small can Crab meat
1/2 cup sliced green onions
Spread cream cheese on plate. Top with cocktail sauce. Sprinkle with shrimp, crab and onions. Serve with crackers.
Onion Rings
ONION RINGS
From Redawna,TOH BB Mom2Mom Chat
shortening or oil for frying
2 eggs, beaten
1/2 c milk
1/2 c beer, room temperature, but NOT flat
2 c all-purpose* flour, divided in half
1 t baking powder, divided in half
2 large onions, cut 1/4" thick, and separated into rings
**salt, to taste
In deep skillet or heavy pot, heat oil to 400° (or very hot)
In medium-sized bowl, mix together the eggs, milk, and beer.
In EACH of 2 bowls mix together 1 c flour and 1/2 t baking powder.
Dip a few onion rings into the egg mixture and then into the first bowl
of the dry mixture.
Re-dip into egg mixture and then into second bowl of dry mixture.
Add the double-dipped onion rings to the oil in small batches.
Cook about 3 minutes or until golden brown, turning once.
Remove with slotted spoon to paper towels to drain.
Salt to taste.
Serve immediately.
Serves 4.
From Redawna,TOH BB Mom2Mom Chat
shortening or oil for frying
2 eggs, beaten
1/2 c milk
1/2 c beer, room temperature, but NOT flat
2 c all-purpose* flour, divided in half
1 t baking powder, divided in half
2 large onions, cut 1/4" thick, and separated into rings
**salt, to taste
In deep skillet or heavy pot, heat oil to 400° (or very hot)
In medium-sized bowl, mix together the eggs, milk, and beer.
In EACH of 2 bowls mix together 1 c flour and 1/2 t baking powder.
Dip a few onion rings into the egg mixture and then into the first bowl
of the dry mixture.
Re-dip into egg mixture and then into second bowl of dry mixture.
Add the double-dipped onion rings to the oil in small batches.
Cook about 3 minutes or until golden brown, turning once.
Remove with slotted spoon to paper towels to drain.
Salt to taste.
Serve immediately.
Serves 4.
Sweet Potato Gnocchi
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
Recipe courtesy Giada De Laurentiis
Prep Time:40 minInactive Prep Time:--Cook Time:15 min Level:Intermediate Serves:6 to 8 servings (about 105 gnocchi)
Ingredients
For the Gnocchi:
* 2 pounds sweet potatoes
* 2/3 cup whole milk ricotta cheese
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground black pepper
* 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
For the Maple Cinnamon Sage Brown Butter:
* 1/2 cup unsalted butter (1 stick)
* 20 fresh sage leaves
* 1 teaspoon ground cinnamon
* 2 tablespoons maple syrup
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Directions
For the Gnocchi: Preheat the oven to 425 degrees F.
Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.
Recipe courtesy Giada De Laurentiis
Prep Time:40 minInactive Prep Time:--Cook Time:15 min Level:Intermediate Serves:6 to 8 servings (about 105 gnocchi)
Ingredients
For the Gnocchi:
* 2 pounds sweet potatoes
* 2/3 cup whole milk ricotta cheese
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground black pepper
* 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
For the Maple Cinnamon Sage Brown Butter:
* 1/2 cup unsalted butter (1 stick)
* 20 fresh sage leaves
* 1 teaspoon ground cinnamon
* 2 tablespoons maple syrup
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Directions
For the Gnocchi: Preheat the oven to 425 degrees F.
Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.
Tuesday, November 3, 2009
Chicken Lasagna
Chicken Lasagna
8 oz lasagna noodles (I use oven ready)
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
1 can condensed cream of chicken soup ( I used crm of mushroom)
1 6 oz can sliced mushrooms,drained (I omit)
1/2 cup chopped pimiento,drained (I omit)
1/3 cup milk
1/2 teaspoon dried basil,crushed (I was out)
1 1/2 cup cream style cottage cheese (I just use a whole 16oz carton)
2 cups diced cooked chicken
2 cups shredded american cheese (I use sharp cheddar)
1/2 cup grated parmesean cheese
Cook noodles in boiling salted water according to pkg directions;drain.
Cook onion and pepper in butter till tender;stir in soup,mushrooms,milk,pimiento,and basil.
Lay half the noodles in a 9x13 inch baking dish
Top with half the sauce;half cottage cheese,half chicken,and half cheeses.
Repeat layers except for last two cheeses.
Bake in a 350 oven 45 minutes
Top with cheeses bake 2 minutes more.
Makes 8-10 servings
I serve this with french bread and a tossed salad
8 oz lasagna noodles (I use oven ready)
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
1 can condensed cream of chicken soup ( I used crm of mushroom)
1 6 oz can sliced mushrooms,drained (I omit)
1/2 cup chopped pimiento,drained (I omit)
1/3 cup milk
1/2 teaspoon dried basil,crushed (I was out)
1 1/2 cup cream style cottage cheese (I just use a whole 16oz carton)
2 cups diced cooked chicken
2 cups shredded american cheese (I use sharp cheddar)
1/2 cup grated parmesean cheese
Cook noodles in boiling salted water according to pkg directions;drain.
Cook onion and pepper in butter till tender;stir in soup,mushrooms,milk,pimiento,and basil.
Lay half the noodles in a 9x13 inch baking dish
Top with half the sauce;half cottage cheese,half chicken,and half cheeses.
Repeat layers except for last two cheeses.
Bake in a 350 oven 45 minutes
Top with cheeses bake 2 minutes more.
Makes 8-10 servings
I serve this with french bread and a tossed salad
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