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Unread 09-25-2014, 11:16 AM   #81
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Apple Butter Ham
Labels: Holiday's, Meats

Apple Butter Glazed Ham from The Hidden Pantry

"This is a recipe I adapted from a cookbook put out by the ladies of the Junior League of Evansville, Indiana. It is called Once Upon A Time, Recipes and Recollections From a River City, in 2003."

Ingredients:

1 (8-12 pound) fully cooked ham
24 whole cloves
16 oz. apple butter (I'm using a pint of my homemade)
1 1/2 C. ginger ale
1 C. real maple syrup
1/2 C. French Mustard

Score the fat on the ham into a diamond design and stud the scored fat with the cloves. Place the ham fat side up in a slightly greased 9 x 13" baking dish. Combine the apple butter, ginger ale, maple syrup, and French mustard in a bowl and stir well. Pour evenly over the ham.


Bake at 350 degrees on the lower rack of the oven for 2 1/2 hours, basting with the pan juices every 20 minutes or thereabouts. Cool 20 minutes before slicing. Yield 20 servings.
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Unread 10-03-2014, 03:35 AM   #82
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AMISH CINNAMON BREAD

(makes 2 loaves, recipe is easily halved)

1C Butter, softened
2C Sugar
2 Eggs
2C Buttermilk (or sour milk - 2C milk + 2T white vinegar or lemon juice)
4C Flour
2t Baking Soda

CINNAMON/SUGAR MIX
Mix together:
2/3C Sugar
2T Cinnamon

In a large bowl, cream butter, sugar & eggs. Add milk, flour & soda. Mix well.

Pour 1/2 batter into greased loaf pans. Sprinkle with 3/4 of Cinnamon/Sugar mix. Cover with remaining batter & Cinnamon/Sugar mix. Swirl with knife.

Bake in 350 oven, 45 to 50 min. COOL 20 min. before removing from pan.

IT'S DELISH!
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Unread 10-03-2014, 07:05 AM   #83
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This is so easy. I sometimes serve it with rice and black beans or refried beans.

1 1oz Envelope Taco Seasoning*
6 Boneless, Skinless Chicken Breasts, thawed (frozen works when I cook on high)
Chopped/sliced onion (optional)
Chopped/sliced mushrooms (optional)
1 16oz jar Salsa*




I cut this in half when I am only serving my family or I will freeze what I have extra. Freezing works fairly well.

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.




Serve on tortillas with all the fixings you love on your tacos!
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Unread 10-06-2014, 07:31 AM   #84
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Made this a couple of weeks ago & it was soooo tasty! The original recipe calls for bananas but I used 2 med. peeled, chopped Honeycrisp apples. Love the bit of tartness & crispness they added! I also used soy milk & it worked fine.

HAWAIIAN BREAD & MAPLE BAKED FRENCH TOAST

INGREDIENTS

1/2 cup unsalted butter, melted
2 large eggs
1/2 cup milk or cream (regular, soy, almond, cashew, etc.)
1/2 cup granulated sugar
heaping 1/3 cup maple syrup
1/4 cup light brown sugar, packed
2 teaspoons vanilla extract
1 tablespoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt, optional and to taste
1 pound Hawaiian Bread, diced in 1 1/2- to 2-inch pieces, or use Challah (If making this as an overnigt/make-ahead option, use French bread, a French Baugette, or a crusty and hearty bread that can stand up to overnight soaking without disintegrating)

2 medium ripe bananas, diced small (about 1 1/2 cups loosely measured banana bits)
optionally add: about 1/2 cup raisins, blueberries (fresh or frozen), diced apples, peaches, or mangoes; coconut flakes

Directions:

Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil, spray with cooking spray; set aside. In a large microwave-safe bowl, melt the butter, about 1 minute (or use browned butter. Allow the butter to cool momentarily so you don't curdle the milk or scramble the eggs.
Add all remaining ingredients to the butter, except for the bread and bananas, and whisk until smooth and combined. Add the bread cubes, bananas, and toss gently to coat.
Transfer mixture to baking pan, pressing it down just slightly with a spatula to even and smooth it, but I leave it fairly loosely piled (unlike bread pudding which is packed down). Push down any bread corners or sides that are jutting up so they don't burn. Scrape out any marinade in the bottom of the bowl and pour that over the bread.
Bake for about 30 to 35 minutes, or until golden and browned, and the marinade has dried out some, taking care not to overbake as you want this moist. The coating does not have to be bone dry on all pieces. Serve immediately by slicing into pieces.

Optional: Serve with Vanilla Maple Butter, warm maple syrup, a dusting of confectioners' sugar, a sprinkle of salt or plain. Store extra French Toast in an airtight container at room temperature for up to 5 days, reheating gently in the microwave prior to serving with a drizzle of syrup; or freeze for up to 2 months. French toast becomes less sticky as the days pass, making it easy to wrap up like muffin for a portable snack.
If making this as a make-ahead/overnight option, assemble, cover pan with foil, and refrigerate for up to 16 hours before baking. Remove foil, and bake as directed, possibly extending baking time past what's suggest (30 to 35 minutes) since pan and contents are starting out cold from the fridge.
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Unread 10-09-2014, 09:29 AM   #85
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Default Corned Beef Hash with Eggs

This is our dinner tonight - and I should have time to type the recipe while it cooks . It's from one of my "Desert Island" recipe books - The American Table, by Ronald Johnson.

Serves 4

2-3 (definitely 3) medium potatoes
2 cups minced corned beef
1/2 cup minced green onion with part of the tops
1 tblsp butter
2 tblsp minced parsley
1/3 cup heavy cream

2 tblsp melted butter
salt, pepper, paprika
4 eggs

Cook the potatoes (skins on) till tender. If you have the broth you cooked the corned beef in, use that! Let them dry a little, then peel them and crumble them into the minced corned beef.
Preheat oven to 450°F.
Melt 1 tblsp butter in a skillet and fry the onions till tender. Add the parsley, beef and potatoes and cream, and season to taste.
Put half the melted butter in a pie-plate, pack the corned beef mixture over it and drizzle the remaining tablespoon over the top.
Cook for 15 minutes, remove from oven and reduce the oven heat to 350°F.
Make 4 indentations with the back of a large serving spoon or custard cup. Break an egg into each (add more fresh-ground pepper on the egg if you like) and cook for approx 15 minutes till the egg is done as you like it.

We always have this to use up leftover corned beef. The recipe says you can add about a cup full of other finely chopped vegetables, but I've never tried.
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Unread 10-09-2014, 10:32 AM   #86
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These even work at my high altitude with NO adjustments!!!!!!! It's from a King Arthur flour website I believe....I found it on a food blog while I was looking for brownie recipes that it looked like wouldn't have altitude issues!

Guaranteed Fudge Brownies

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips

Directions
Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla till smooth. Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Spoon the batter into a lightly greased 9″ x 13″ pan. Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
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Unread 10-30-2014, 04:08 PM   #87
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Minute Steaks With Butter Sauce

1 T oil
2 cubed steaks
garlic salt
2T butter
1 tsp lemon juice (fresh)
1 tsp Worcestershire sauce
1/2 tsp dried chives
1/4 tsp dried mustard

Heat oil ; cook steaks over medium-high heat until brown about 4 min each side. Season with garlic salt. Remove steaks and keep warm
Drain off fat. Melt butter in skillet. Stir in remaining ingredients and heat. Pour sauce over steaks.
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Unread 11-07-2014, 04:33 PM   #88
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Default Sweet Greens Salad

This is 1 of my 2 favorite summer foods.....
Greens and Fruit

Lettuce (I use Hearts of Romaine)
1 small apple (I use Pink Lady or Gala)
1 small pear
Craisins (as many as you like)
Poppyseed Dressing to coat
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Unread 11-07-2014, 04:40 PM   #89
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Default Delete Post

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Unread 11-21-2014, 05:03 PM   #90
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Arroz Con Pollo by Ginger Mareno
Ingredients
1/2 cup olive oil
3 tablespoons Achiote seeds
1 or 2 whole chickens cut into parts or 5 boneless chicken breasts cut into chunks
2 brown onions, diced
10 cloves garlic, minced
2 green peppers, diced
1 red pepper, diced
1 yellow pepper, diced
1 jar capers
3 cups long grain rice
1/2 bunch cilantro leaves, cut up
6 basil leaves cut into strips
4 cups chicken broth
1 jar green olives ( pimento stuffed)
3 bay leaves
Salt and pepper, to taste
1 can baby peas
Garnishes: pimentos and fresh asparagus

Directions
Place 1/2 cup of olive oil in small pan and add the achiote. Heat on medium heat until bubbles form, then remove from heat and let steep. Drain achiote seeds from oil (should be a vibrant reddish-orange color). Place oil in large stockpot. Heat oil on high and place chicken pieces in pot and brown - this is done just to brown chicken NOT to cook it. Remove chicken from pot Place diced onions, garlic, and peppers in pot with the achiote. Saute until soft (do not burn garlic). Put capers in pot and cook for a while with the onion mixture. Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture. Let the rice cook for just about a minute. Place cut up cilantro and basil in pot. Add in chicken broth and make sure you scrape the pot. Add chicken pieces back in. Put olives in and mix. Place bay leaves in pot. Check for seasonings (Please note: add salt and pepper at the end). Let the mixture cook on medium heat until the rice is done. Add peas just before serving.

In another medium pot place peeled asparagus in water and boil until they turn bright green. Place in ice bath to stop the cooking process.

To serve, place rice and chicken in a large platter. Arrange chicken pieces around platter and rice in the center. Place cooked asparagus around the platter and then place pimentos in the center.

Read more at: Arroz con Pollo Recipe : Food Network
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Unread 11-22-2014, 08:57 AM   #91
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Unread 11-22-2014, 08:59 AM   #92
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Default Seaside Tuna Salad

My other favorite summer food is:
Seaside Tuna Salad

1 small box of shell pasta - cooked, drained, cooled
2 cans of tuna in water (drained)
Sugar Snap Peas (more or less as desired) cut as you like
3 green onions - diced
1/2 small red onion - diced
Total of 1 Tbs seasoning (I use a combo of salt free seasoning, small amount of seasoned salt, small amount of garlic powder, & lemon pepper)
Mayo to coat (about 3/4 cup)

I find it works best to mix all the ingredients except pasta until they are well blended, then add it to the pasta.

PS I call it seaside salad because I use shell pasta
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Unread 11-29-2014, 09:47 AM   #93
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Default Cranberry pear ginger chutney

Combine 1 (12 oz.) bag fresh or frozen cranberries and 1 cup sugar in a saucepan over medium heat; cook, stirring, until the cranberries begin to burst and sugar dissolves, about 7 minutes. Stir in 2 peeled, diced pears, 1/4 cup finely chopped crystalized (candied) ginger, 1 minced jalapeno pepper (discard the seeds for less heat), 1 tsp grated fresh ginger, and 1 pinch salt. Cook, stirring, until pears are tender, 5 to 8 minutes. Let cool before serving, or before covering and freezing. (To serve after freezing, thaw overnight in the fridge.)

Note: I leave out the jalapeno and add chopped walnuts. Must have walnuts.
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Unread 11-29-2014, 05:00 PM   #94
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Cranberry Relish

12 ounces of Cranberries
2 small or 1 large apple, cut up
1 orange, peeled and cut up
1/2 cup walnuts, chopped
1/3 cup raisins
1 tsp. cinnamon
1/3 cup honey....more to liking

Put all ingredients in food processor and mix until blended. Enjoy~
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Unread 11-30-2014, 08:54 AM   #95
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subbing!
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Unread 12-09-2014, 10:13 AM   #96
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Default HOMEMADE CHEWY GRANOLA BARS

Yield: 24Bars
1 cup firmly packed brown sugar
2/3 cup peanut butter
1/2 cup light corn syrup
1/2 cup butter or 1/2 cup margarine, melted
2 teaspoons vanilla
3 cups quick-cooking rolled oats
1/2 cup coconut
1/2 cup shelled sunflower seeds (I'v substituted chopped peanuts before)
1/2 cup raisins (I skip these because my family doesn't like them)
1/3 cup wheat germ
2 tablespoons sesame seeds
1 cup semi-sweet chocolate chips (I use mini for better distribution)

Directions:

1. Preheat oven to 350°F.
2. Grease a 13x9-inch pan.
3. In a large bowl combine brown sugar,peanut butter,corn syrup,margarine and vanilla,blend well.
4. Add remaining ingredients and mix well.
5. Press evenly into greased pan.
6. Bake at 350°F for 15-20 minutes or until light golden brown.
7. Cool 1 hour.
8. Cut into bars.
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Unread 12-09-2014, 08:58 PM   #97
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Default Slow Cooker Buffalo Chicken Meatballs

Slow Cooker Buffalo Chicken Meatballs
(Original recipe: Slow Cooker Buffalo Chicken Meatballs - Damn Delicious )

Ingredients

1 pound ground chicken
3/4 cup Panko bread crumbs
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3/4 cup buffalo sauce
1/4 cup blue cheese dressing

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
Serve immediately, drizzled with blue cheese dressing, if desired.

Note: I haven't actually had these before - if they are terrible I will let you know! Planning to serve with blue cheese dressing, plus slider buns if anyone wants a meatball slider.
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Unread 09-23-2015, 01:23 PM   #98
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Default Earl Campbell's Hot Link Gumbo

Earl Campbell's Hot Link Gumbo (adapted from the Food Network; additions/suggestions in bold)

Prep time - 1/2 hour
Total time - 1 1/2 hours

Ingredients

• Roux:
• ¾ c canola oil
• 1c flour

• Gumbo:
• ½ stick unsalted butter
• 1 stalk celery, diced (fine)
• 1 medium onion, diced (fine)
• ⅓ of a green bell pepper, diced
• ⅓ of a red pepper, diced
• 2 links hot sausage (andouille sausage)
• 4 c chicken broth
• ½ Tbsp clam base
• ½ Tbsp chili powder
• ½ Tbsp dried thyme
• 1/2 Tbsp dried oregano
• ½ tablespoons granulated garlic
• 1 tsp paprika
• 1 tsp cayenne
• 1 tablespoon hot sauce, such as Tabasco (or your personal preference)
• 1 dried bay leaf or 2 fresh
• 8 oz frozen okra
• ½ tsp gumbo file

Directions

Start by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet (I use my 4.5 QT Le Creuset dutch oven), melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.

For the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links (andouille sausage) in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes.

Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file.

At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.

If adding other proteins, the following may be helpful:

**If using chicken (2 breasts, cubed) add early enough to cook through - add at the same time as okra. If adding shrimp as well, add it after the chicken is cooked through and the okra is soft.
** Otherwise, if you wish to add shrimp, add it near the end while gumbo is at a boil so it does not get tough.


Serving suggestions:
Serve in a bowl with steamed rice, fresh baguette and/or crackers and hot sauce on the side.

This freezes well so I usually make a double batch and pour it into freeze containers when it is fully cooled to save for a winter day where we don't feel like cooking. Just pull out and defrost the night before. Reheat on the stove and you're good to go - if anything, it's even better the second time!

Last edited by qoedvc98; 09-23-2015 at 01:26 PM.. Reason: added freeze directions
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Unread 09-23-2015, 01:35 PM   #99
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Default Beef and Barley Soup

This recipe is a mish mash of a variety of recipes that a family member fine-tuned to make this hearty and filling beef and barley soup. This was the dish that convinced me that I would willingly eat onions (since they are diced finely) and celery in a soup. This is soup that freezes well so I usually make a double batch and set aside several pints / quarts in the freezer for winter nights that we don't feel like cooking.

Ingredients

• 1 pound beef diced small (I use top round London Broil)
• 1 ⅓ c pearl barley (divided)
• 2-3 cloves garlic diced fine
• 1 large onion diced fine
• 3 stalks celery diced fine
• 1 large carrot diced fine
• 2 tsp dried or 6 tsp fresh shallots diced fine
• 1 large (48 oz) can beef broth
• 2 chicken bouillon cubes
• salt and pepper to taste
• 4 - 6 slices bacon

Directions

Place 2\3 cup barley in pot and add 1 ⅔ c hot water. Simmer until done and rinse with cold water. Set aside.

In large soup pot (I use my 4.5 qt cast iron dutch oven), sauté bacon until crisp and remove. Add beef and garlic to bacon fat and cook until brown and remove. Place onion, celery, shallots, and carrot to the pot with a little oil and sauté until semi-soft. Add beef broth, bouillon cubes and remaining 2\3 cup barley and simmer for 30 minutes. Return beef to pot and simmer until barley is done. Add cooked barley and bacon and season to taste. If too thick add more beef broth.

You may find the bacon is too crispy to be added back in so I sometimes go without, or fry up additional bacon to add back in.
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Unread 09-27-2015, 01:02 PM   #100
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Default

EDITING ABOVE RECIPE FOR GUMBO....

Quote:
Originally Posted by qoedvc98 View Post
Earl Campbell's Hot Link Gumbo (adapted from the Food Network; additions/suggestions in bold)

Prep time - 1/2 hour
Total time - 1 1/2 hours

Ingredients

• Roux:
•1/4 c canola oil
• 6 tbs flour

• Gumbo:
• ½ stick unsalted butter
• 1 stalk celery, diced (fine)
• 1 medium onion, diced (fine)
• ⅓ of a green bell pepper, diced
• ⅓ of a red pepper, diced
• 2 links hot sausage (andouille sausage)
• 4 c chicken broth
• ½ Tbsp clam base
• ½ Tbsp chili powder
• ½ Tbsp dried thyme
• 1/2 Tbsp dried oregano
• ½ tablespoons granulated garlic
• 1 tsp paprika
• 1 tsp cayenne
• 1 tablespoon hot sauce, such as Tabasco (or your personal preference)
• 1 dried bay leaf or 2 fresh
• 8 oz frozen okra
• ½ tsp gumbo file

Directions

Start by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet (I use my 4.5 QT Le Creuset dutch oven), heat the oil and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.

For the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links (andouille sausage) in 1/4-inch half-moons and add to the pot. Add the chicken broth, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes.

Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file (if needed). If the gumbo is too thick, add some water or additional chicken broth to thin it out.

At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.

If adding other proteins, the following may be helpful:

**If using chicken (2 breasts, cubed) add early enough to cook through - add at the same time as okra. If adding shrimp as well, add it after the chicken is cooked through and the okra is soft.
** Otherwise, if you wish to add shrimp, add it near the end while gumbo is at a boil so it does not get tough.


Serving suggestions:
Serve in a bowl with steamed rice, fresh baguette and/or crackers and hot sauce on the side.

This freezes well so I usually make a double batch (using two pots)and pour it into freeze containers when it is fully cooled to save for a winter day where we don't feel like cooking. Just pull out and defrost the night before. Reheat on the stove and you're good to go - if anything, it's even better the second time!
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Unread 10-01-2015, 07:49 AM   #101
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A new favorite here!



One Bowl Brownies

Ingredients

2 cups granulated sugar
1 and ¾ cups all-purpose flour
5 large eggs
1 teaspoon salt
1 cup vegetable oil
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
1+ cup semi sweet chocolate chips

Instructions

Preheat oven to 350 degrees F.
Mix all ingredients together except chocolate chips. Spread in a greased 9x13 pan and sprinkle chocolate chips on top.
Bake for 30 minutes (check after 20) or until a tooth pick is inserted and comes out almost clean.
Let cool completely before cutting and serving.

Notes: Be careful not to over bake these, a slightly underdone brownie makes for an extra fudgy one!
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Unread 10-01-2015, 12:38 PM   #102
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I just don't think you can have too many cookie recipes - and believe me, these are killer!

Almond Brickle Sugar Cookies

2 ¼ c. flour
1 c. sugar
1 c. Butter
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 egg
6 0z. pkg brickle bits

Heat oven to 350. In large mixer bowl, combine all ingredients except brickle bits. Beat until well mixed. Stir in brickle bits. Shape rounded teaspoonsful of dough into 1” balls, place on greased cookie sheet. Flatten cookies slightly with bottom of glass dipped in sugar. Bake 8 – 11 minutes until edges are very lightly browned.
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Unread 10-02-2015, 05:25 AM   #103
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Default Easy Slow Cooker Chili

1-1/2 lb. ground chuck, browned
1 bell pepper, chopped
1 cup onions, chopped
1 cup celery, chopped
1 can kidney beans
1 can northern beans
1 can tomatoes
1 can tomato sauce
1 pkg. chili seasoning
2 tbsp. sugar
1 tsp. Garlic powder
salt & pepper to taste

Brown meat in a large skillet, then drain grease. Place all ingredients in the slow cooker and stir to mix. Cook 6 to 8 hours on Low (3 to 4 hours on High).
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Unread 10-02-2015, 07:41 AM   #104
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Default Low-Carb Meatballs for Parmesan or Stroganoff

I'm on a low carb diet for Gestational Diabetes and these meatballs are wonderful…it's actually our favorite meatball recipe yet LOL! Love when you can branch out even on a special diet! I've made them for Meatball Parmesan (on her blog also), but tonight I'm going to make them into this stroganoff recipe using a mix of whole wheat and regular noodles (I seem to be able to handle a bit of carbs at dinner time!)

Source

For the meatball mix:
1 lb ground beef (80/20)
1 egg
¼ cup almond flour
1 tsp kosher salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 tsp dried parsley
1 tsp Worcestershire sauce
2 Tbsp butter (for frying)

For the sauce:
1 Tbsp butter
2 cups sliced mushrooms (white or cremini)
1 cup sliced onions
1 clove garlic, minced
1½ cups beef broth
¾ cup sour cream
¼ tsp xanthan gum
salt and pepper to taste
2 Tbsp fresh parsley, chopped
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Unread 10-04-2015, 07:24 AM   #105
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Ok I haven't tried this yet cuz it just showed up in my e-mail today!! lol But I will be baking it VERY soon!!



7 Up Pound Cake

Note from the book: This recipe doesn't have a leavening agent, but it doesn't need one. A significantly longer creaming process adds more air to the batter, giving it the lift it needs. Don't skip this step!

Ingredients:

Cake:

1 1/2 cups (3 sticks) unsalted butter, at room temperature
3 cups granulated white sugar
1 teaspoon salt
5 large eggs, at room temperature
3 cups sifted cake flour
1/2 cup 7UP soda, at room temperature
1 tablespoon lemon extract

Glaze:

1 cup powdered sugar
3 tablespoons 7UP soda
1/2 teaspoon lemon extract

Directions:

For the cake:

Preheat your oven to 315 degrees F. (yes, that says, 315!) Prepare a 10-cup Bundt pan with the nonstick method of your choice. I spray mine with nonstick spray just before scraping the batter into the pan.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the sugar and salt. Cream together for an additional 7 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat. Pour in the 7UP and lemon extract. Scrape down the sides and bottom of the bowl and mix the batter just until combined. Be careful not to overmix.
Pour the batter into the prepared pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.

For the glaze:

In a small bowl, whisk together all of the ingredients until the mixture is pourable. When the cake is completely cool, spoon the glaze over the cake and allow it to harden. Serve at room temperature.
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Unread 10-06-2015, 05:23 PM   #106
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Fruity Oat Bran Muffins
Makes 12 muffins
2 1/4 cups uncooked oat bran
1/2 cup mixed diced dried fruits
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
whites from 2 large eggs
1 cup unsweetened applesauce
1/2 cup brown sugar
1/2 cup buttermilk
2 T vegetable oil

1) Preheat oven to 350 and lightly spray muffin cups with cooking spray or line with paper liners.
2) Mix dry ingredients and dried fruits (I mix 1T flour with the fruits to prevent clumping. In large bowl mix remaing ingredients until well blended. Add dry mixture and stir to mix.
3) Spoon 1/3 c batter into each muffin cup.
4) Bake 30-35 minute until muffins are lightly browned and spring back when gently pressed.
NUTRITION INFO: cal 138, pro4, Chol 0, CHO 21, Na 165, Fat 4 Each muffin contains 3T oat bran for ~4g fiber
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Unread 10-06-2015, 06:24 PM   #107
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RAW LICORICE TREATS

1 Cup Raisins
1 Cup Dates (soaked 1 hour then drained)
1 tbs. ground Anise Seed (add more for stronger flavor, I always do)
1 Cup Pecans (ground)
1 Cup Dried Figs (quartered)

Place all except pecans in the food processor until a paste is formed. You may need to add a little water. Roll into balls and then roll in pecans. Cover and refrigerate or freeze. You can change the nut used or substitute with unsweetened coconut. Enjoy!
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Last edited by stampin'nana; 10-06-2015 at 06:27 PM..
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Unread 10-09-2015, 02:55 PM   #108
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Super Easy Beef Vegetable Soup

I substitute the bag of mixed vegetables for individual cans of vegetables I prefer but this is the original recipe.

Fry together 1 lb. ground beef with one medium chopped onion, salt and pepper as normal.
Drain grease.

Pour one large can or bottle of V8 juice into a small stock pot. Add to the juice
1 bag of frozen mixed vegetables and
the ground beef and onion mixture.
Cook over medium heat until all ingredients are hot.

You'll be amazed how good this is.

You can also add diced potatoes or cooked pasta to it to make it heartier.

It's really great with about a thousand oyster crackers on top. (Maybe a few less.)
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Unread 10-11-2015, 08:13 AM   #109
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GINGERBREAD:

Ingredients:

1 1/2 cups all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup well-shaken low-fat buttermilk
2 teaspoons vanilla extract
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup packed dark brown sugar
1/2 cup dark molasses, such as Grandma’s Robust
2 large eggs, at room temperature

Instructions:

Heat oven to 350°F and arrange a rack in middle. Coat a 9-inch-by-5-inch loaf pan with butter, dust with flour, and tap out excess.

Combine flour, ginger, baking soda, cinnamon, salt, allspice, and cloves in a large bowl. Whisk to aerate and break up any lumps; set aside. In a separate medium bowl, stir together buttermilk and vanilla until combined.

Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy, about 5 minutes. Beat in molasses until well combined then add eggs, one at a time, beating after each addition until well incorporated.

Stop mixer and scrape bowl and paddle (mixture will look separated and curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated. Add remaining flour mixture, and beat until incorporated and smooth.

Pour into prepared pan. Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
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Unread 10-25-2015, 01:20 PM   #110
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I had a great recipe for Stuffed Manicotti which I hadn't made for years! I have figured out that it was in a book I got rid of when we moved. Ooops! So last week when I decided to make Manicotti to have someone come for dinner I had to go hunting for a recipe. Well, I found this one that I like even better than the first one. This had the addition of spinach in the filling. Big bonus in my book because it makes it more nutritious and prettier as well. This recipe is from Recipegirl.com.

Spinach and Cheese Stuffed Manicotti

Ingredients:

1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (12 to 14 shells) manicotti noodles
3 to 4 cups marinara sauce (1 jar + a little more)
1/2 cup shredded Romano or Parmesan cheese, for topping

Directions:


1. Preheat oven to 350 degrees F.

2. In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended.

3. Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.

4. Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.

5. Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.

6. Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.

I substituted cottage cheese for the ricotta and a jar of Classico marinara sauce that has sausage in it. Unfortunately I don't think they make it any more, so I would just add some Italian sausage to the sauce the next time I make this. Those were the only changes I made.

Tips:

*It's perfectly okay to use low fat ricotta and low fat cream cheese.
*If you don't wish to use the spinach, it's ok to leave it out and just turn this into a cheese-stuffed manicotti.
*If you don't wish to use the plastic bag method of squeezing the filling into the shells, you can use a very small spoon or fork to stuff the filling-- it will just take a bit longer and might be a little messy.
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Unread 12-01-2015, 12:13 PM   #111
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Homemade Chewy Granola Bars (by Theresa/ Thunderbird on food.com)
INGREDIENTS

YIELD
24 Bars

1 cup firmly packed brown sugar
2⁄3 cup peanut butter
1⁄2 cup light corn syrup (I substitute honey and/or pure maple syrup)
1⁄2 cup butter or 1⁄2 cup margarine, melted (butter of course!)
2 teaspoons vanilla
3 cups quick-cooking rolled oats
1⁄2 cup coconut (I use unsweetened)
1⁄2 cup shelled sunflower seeds
1⁄2 cup raisins (I omit the raisins)
1⁄3 cup wheat germ
2 tablespoons sesame seeds
1 cup semi-sweet chocolate chips (I use mini chips that distribute better in the bars)


DIRECTIONS

Preheat oven to 350°F.
Grease a 13x9-inch pan.
In a large bowl combine brown sugar,peanut butter,corn syrup,margarine and vanilla,blend well.
Add remaining ingredients and mix well.
Press evenly into greased pan.
Bake at 350°F for 15-20 minutes or until light golden brown. (Often takes just a little bit longer)
Cool 1 hour.
Cut into bars.
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