Prep Time: 30 minutes
Another recipe from my wonderful mother-in-law...
1 1/2 c all-purpose flour
1/2 c cocoa powder
3/4 to 1 c sugar
2 1/4 tsp baking powder
1/2 tsp salt
1 egg
1 c milk
1/2 c oil
1 tsp vanilla
1/2 to 3/4 c chocolate chips
1/2 c finely chopped nuts, optional
Mix wet and dry ingredients separately, then mix together just until blended. Fill greased muffin tins 2/3 to 3/4 full and bake at 400F for 15 to 20 minutes.
Friday, December 9, 2011
Lemony Chicken Pasta Salad
Prep Time: 30 minutes
Serves: 8 to 10
1 pound acini de pepe pasta, uncooked
2 cubes Knorr(R) chicken bouillon (or 4 regular cubes)
2 c cooked chicken, chopped*
1 c red onion, chopped
1 c green bell pepper, chopped
1 c red bell pepper, chopped
1 c mayonnaise
1/4 c fresh lemon juice
Cook acini di pepe in water with bouillon according to package directions. Drain and rinse with cold water when done cooking.
Add pasta and remaining ingredients to large bowl and mix well.
Note: It can get a little dry when refrigerated. Instead of adding extra mayonnaise, I prefer to mix in a little bit of milk until it's the desired consistency.
*I use the leftovers from a rotisserie chicken.
Serves: 8 to 10
1 pound acini de pepe pasta, uncooked
2 cubes Knorr(R) chicken bouillon (or 4 regular cubes)
2 c cooked chicken, chopped*
1 c red onion, chopped
1 c green bell pepper, chopped
1 c red bell pepper, chopped
1 c mayonnaise
1/4 c fresh lemon juice
Cook acini di pepe in water with bouillon according to package directions. Drain and rinse with cold water when done cooking.
Add pasta and remaining ingredients to large bowl and mix well.
Note: It can get a little dry when refrigerated. Instead of adding extra mayonnaise, I prefer to mix in a little bit of milk until it's the desired consistency.
*I use the leftovers from a rotisserie chicken.
Monday, November 7, 2011
Corn Chowder
Prep Time: 30 minutes
Serves: 8
Jonathon made this chowder for dinner yesterday. It was delicious! He used this recipe and changed it to this:
2 Tbsp butter
1 Tbsp olive oil
1/3 c. dried onion flakes
1 Tbsp. dried minced garlic
1 tsp. dried crushed thyme
1/4 c. all-purpose flour
6 c. water
3 cubes Knorr chicken bouillon (or 6 regular-size cubes)
2 cups heavy cream (or 2 c. evaporated milk)
1/4 c. dried diced potatoes
2 c. freeze-dried corn
Salt
Freshly ground black pepper
2 Tbsp. dried parsley flakes
Heat butter and olive oil in soup pot over medium heat. Add onion, garlic, and thyme and cook for about 2 minutes. Dust the vegetables with flour and stir to coat everything well. Add water, chicken bouillon, and potatoes; bring to a boil over high heat. Add heavy cream and boil for 7 minutes; add corn, salt, pepper, and parsley; simmer until all the vegetables are soft, about 10 to 12 minutes. Ladle soup into bowls and serve.
Optional toppings:
2 c. cooked, chopped chicken
1/4 c. cooked, crumbled bacon
Shredded sharp cheddar cheese
We ate this with homemade bread and cooked green peas. Yum!
Serves: 8
Jonathon made this chowder for dinner yesterday. It was delicious! He used this recipe and changed it to this:
2 Tbsp butter
1 Tbsp olive oil
1/3 c. dried onion flakes
1 Tbsp. dried minced garlic
1 tsp. dried crushed thyme
1/4 c. all-purpose flour
6 c. water
3 cubes Knorr chicken bouillon (or 6 regular-size cubes)
2 cups heavy cream (or 2 c. evaporated milk)
1/4 c. dried diced potatoes
2 c. freeze-dried corn
Salt
Freshly ground black pepper
2 Tbsp. dried parsley flakes
Heat butter and olive oil in soup pot over medium heat. Add onion, garlic, and thyme and cook for about 2 minutes. Dust the vegetables with flour and stir to coat everything well. Add water, chicken bouillon, and potatoes; bring to a boil over high heat. Add heavy cream and boil for 7 minutes; add corn, salt, pepper, and parsley; simmer until all the vegetables are soft, about 10 to 12 minutes. Ladle soup into bowls and serve.
Optional toppings:
2 c. cooked, chopped chicken
1/4 c. cooked, crumbled bacon
Shredded sharp cheddar cheese
We ate this with homemade bread and cooked green peas. Yum!
Sunday, November 6, 2011
EZ Wheat Bread
Prep Time: About 2 1/2 - 3 hours
I got this recipe from Crystal's blog, everydayfoodstorage.net/blog and fell in love with it - she even has videos to help you along. I recently bought this Make-a-Mix cookbook again since mine fell apart and I lost some of the pages. I was excited about making the mixes in the cookbook again and was going to make bread too, so I decided to try making a mix using Crystal's bread recipe.
This is her original recipe (the first amount is for 1 loaf and the second amount is for 2 loaves):
EZ Wheat Bread
1 loaf - 2 loaves
1 1/4 c - 2 1/2 c warm water
1/4 c - 1/2 c honey OR 1/3 c - 2/3 c sugar
1/4 c - 1/2 c wheat gluten
1 tsp - 2 tsp salt
2 Tbsp - 1/4 c non-instant dry milk
1 Tbsp - 2 Tbsp butter or oil
1 Tbsp - 2 Tbsp vinegar
1/4 c - 1/2 c potato flakes
1 Tbsp - 2 Tbsp active dry yeast
DIRECTIONS:
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment on low speed (level 2 on a Kitchen Aid) for 12 to 15 minutes. Let rise until double, about 1 to 1 1/2 hours. Punch down, roll out, and shape into loaves or rolls. Let rise again until double and bake at 375F for 20 to 30 minutes (covering with foil after 10 minutes), until golden brown and sounds hollow when lightly tapped.
For the Bread Mix:
Mix all ingredients in the Bread Mix in a large bowl. Label and store in a large air-tight container in the freezer and use within 6 months or store in the refrigerator and use within 3 months.
EZ Wheat Bread Mix
Makes 6 loaves - Makes 8 loaves
2 c - 2 2/3 c sugar
16 1/2 c - 22 c whole wheat flour
1 1/2 c - 2 c wheat gluten
2 Tbsp - 2 Tbsp + 2 tsp salt
3/4 c - 1 c non-instant dry milk
1 1/2 c - 2 c potato flakes
Six loaves recipe makes about 23 cups of mix. Eight loaves recipe makes about 30 cups of mix.
To make EZ Wheat Bread:
1 loaf - 2 loaves
1 1/4 c - 2 1/2 warm water (more if needed, adding 1 Tbsp at a time)
3 3/4 c - 7 1/2 c EZ Wheat Bread Mix
1 Tbsp - 2 Tbsp butter or oil
1 Tbsp - 2 Tbsp vinegar
1 Tbsp - 2 Tbsp instant yeast (if using active dry, add after water)
Make bread according to directions above.
Variation:
EZ Honey Wheat Bread Mix
Don't add sugar to EZ Wheat Bread Mix. When making 1 loaf of bread, add 1/4 c. honey and use 3 1/3 c Bread Mix. For 2 loaves, add 1/2 c. honey and use 6 3/4 c. Bread Mix.
Tips:
*I made the mix for 6 loaves and noticed that a #10 can of white wheat ground into flour is pretty close to the amount of flour needed for the recipe.
*I ALWAYS scoop flour into a measuring cup and then level it off with a straight edge. I do the same thing when measuring the mix. You may not think this makes much of a difference, but it does. It doesn't take too much longer and you end up with a lighter, more moist product.
Notes:
*I made 2 loaves of bread using the EZ Bread Mix and used 7 1/2 cups of mix, but the dough was too dry. It should be fairly soft and a little tacky. I added about 1/2 c. of water a tablespoon at a time and it turned out perfect. I will be experimenting some more to find the perfect recipe...
I got this recipe from Crystal's blog, everydayfoodstorage.net/blog and fell in love with it - she even has videos to help you along. I recently bought this Make-a-Mix cookbook again since mine fell apart and I lost some of the pages. I was excited about making the mixes in the cookbook again and was going to make bread too, so I decided to try making a mix using Crystal's bread recipe.
This is her original recipe (the first amount is for 1 loaf and the second amount is for 2 loaves):
EZ Wheat Bread
1 loaf - 2 loaves
1 1/4 c - 2 1/2 c warm water
1/4 c - 1/2 c honey OR 1/3 c - 2/3 c sugar
1/4 c - 1/2 c wheat gluten
1 tsp - 2 tsp salt
2 Tbsp - 1/4 c non-instant dry milk
1 Tbsp - 2 Tbsp butter or oil
1 Tbsp - 2 Tbsp vinegar
1/4 c - 1/2 c potato flakes
1 Tbsp - 2 Tbsp active dry yeast
DIRECTIONS:
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment on low speed (level 2 on a Kitchen Aid) for 12 to 15 minutes. Let rise until double, about 1 to 1 1/2 hours. Punch down, roll out, and shape into loaves or rolls. Let rise again until double and bake at 375F for 20 to 30 minutes (covering with foil after 10 minutes), until golden brown and sounds hollow when lightly tapped.
For the Bread Mix:
Mix all ingredients in the Bread Mix in a large bowl. Label and store in a large air-tight container in the freezer and use within 6 months or store in the refrigerator and use within 3 months.
EZ Wheat Bread Mix
Makes 6 loaves - Makes 8 loaves
2 c - 2 2/3 c sugar
16 1/2 c - 22 c whole wheat flour
1 1/2 c - 2 c wheat gluten
2 Tbsp - 2 Tbsp + 2 tsp salt
3/4 c - 1 c non-instant dry milk
1 1/2 c - 2 c potato flakes
Six loaves recipe makes about 23 cups of mix. Eight loaves recipe makes about 30 cups of mix.
To make EZ Wheat Bread:
1 loaf - 2 loaves
1 1/4 c - 2 1/2 warm water (more if needed, adding 1 Tbsp at a time)
3 3/4 c - 7 1/2 c EZ Wheat Bread Mix
1 Tbsp - 2 Tbsp butter or oil
1 Tbsp - 2 Tbsp vinegar
1 Tbsp - 2 Tbsp instant yeast (if using active dry, add after water)
Make bread according to directions above.
Variation:
EZ Honey Wheat Bread Mix
Don't add sugar to EZ Wheat Bread Mix. When making 1 loaf of bread, add 1/4 c. honey and use 3 1/3 c Bread Mix. For 2 loaves, add 1/2 c. honey and use 6 3/4 c. Bread Mix.
Tips:
*I made the mix for 6 loaves and noticed that a #10 can of white wheat ground into flour is pretty close to the amount of flour needed for the recipe.
*I ALWAYS scoop flour into a measuring cup and then level it off with a straight edge. I do the same thing when measuring the mix. You may not think this makes much of a difference, but it does. It doesn't take too much longer and you end up with a lighter, more moist product.
Notes:
*I made 2 loaves of bread using the EZ Bread Mix and used 7 1/2 cups of mix, but the dough was too dry. It should be fairly soft and a little tacky. I added about 1/2 c. of water a tablespoon at a time and it turned out perfect. I will be experimenting some more to find the perfect recipe...
Thursday, October 20, 2011
Candied Poppyseed Chicken
Prep time: 45 mins
Serves: 6-8
This is a fairly rich dish, buttery with a little sweetness, so it is difficult to eat a lot of it at once. But I find myself going to the fridge to have a bite quite often, just like I do with dessert! It's absolutely delicious!
1 can cream of chicken soup
1/2 cup sour cream
4 chicken breasts, cooked and chopped
1 roll of crushed Ritz crackers
1/2 cup melted butter (1 stick)
1 1/2 Tbsp poppyseeds
Preheat oven to 350F. Mix soup, sour cream, and cooked chicken in a medium bowl. Place in a 13x9 baking pan. Combine crackers, butter, and poppyseeds. Spread cracker mixture over chicken mixture. Bake for 30 minutes or until bubbly.
My sister-in-law, Whitney, made this back when we were doing a meal exchange and it was one of my favorite dishes. She got it from her sister-in-law, Ruth. Yummy!
Serves: 6-8
This is a fairly rich dish, buttery with a little sweetness, so it is difficult to eat a lot of it at once. But I find myself going to the fridge to have a bite quite often, just like I do with dessert! It's absolutely delicious!
1 can cream of chicken soup
1/2 cup sour cream
4 chicken breasts, cooked and chopped
1 roll of crushed Ritz crackers
1/2 cup melted butter (1 stick)
1 1/2 Tbsp poppyseeds
Preheat oven to 350F. Mix soup, sour cream, and cooked chicken in a medium bowl. Place in a 13x9 baking pan. Combine crackers, butter, and poppyseeds. Spread cracker mixture over chicken mixture. Bake for 30 minutes or until bubbly.
My sister-in-law, Whitney, made this back when we were doing a meal exchange and it was one of my favorite dishes. She got it from her sister-in-law, Ruth. Yummy!
Sunday, October 2, 2011
Pernil
Prep Time: 4-5 hours
Serving: About 1/3 pound per person
I took this picture of my father-in-law seasoning the pork for me. He is great at it!
1 picnic pork shoulder
Adobo:
1 1/2 Tbsp garlic powder or granulated garlic
1 1/2 Tbsp onion powder
1 1/2 Tbsp salt
1/2 tsp black pepper
Preheat oven* to 300F. Mix all ingredients for Adobo together and set aside. Cut skin and fat from pork. If the pork shoulder is extra fatty, cut as much fat as possible from the skin. Set skin aside. Using a steak knife or other narrow knife, stab the meat and move the knife to one side to make a hole and sprinkle some Adobo into the hole (see photo above). Do this all over the meat. Sprinkle Adobo all over meat. Place meat on a rack in a large pan and cover with skin. Cook for 4 hours or until a fork inserted in meat and twisted breaks meat apart easily. Remove from oven and allow to sit for 20 minutes before slicing. If desired, crisp up skin under broiler.
Serve with Arroz con Gandules, tostones, and salad.
We usually make a gravy to go with the pernil. I put 1-2 cups of water into a saucepan and add the drippings that has most of the fat skimmed off and heat it over high heat. Then I take about 1/2 cup cold water and whisk in about 1/4 to 1/2 cup flour. Then, I slowly drizzle the flour mixture into the saucepan while whisking the water and drippings mixture. Cook while stirring constantly until it starts to boil. I carefully taste it and if it needs more flavor or salt, I add a crushed chicken bouillon to it and taste it. I just add more water or flour/water mixture or crushed chicken bouillon until it tastes right and is the right thickness.
Serving: About 1/3 pound per person
1 picnic pork shoulder
Adobo:
1 1/2 Tbsp garlic powder or granulated garlic
1 1/2 Tbsp onion powder
1 1/2 Tbsp salt
1/2 tsp black pepper
Preheat oven* to 300F. Mix all ingredients for Adobo together and set aside. Cut skin and fat from pork. If the pork shoulder is extra fatty, cut as much fat as possible from the skin. Set skin aside. Using a steak knife or other narrow knife, stab the meat and move the knife to one side to make a hole and sprinkle some Adobo into the hole (see photo above). Do this all over the meat. Sprinkle Adobo all over meat. Place meat on a rack in a large pan and cover with skin. Cook for 4 hours or until a fork inserted in meat and twisted breaks meat apart easily. Remove from oven and allow to sit for 20 minutes before slicing. If desired, crisp up skin under broiler.
Serve with Arroz con Gandules, tostones, and salad.
*I always cook pernil in my 18-qt Nesco roaster. The pernil comes out so moist and tender and it doesn't heat up my house either!
Grandma's Hot Cereal
Prep Time: 20-30 minutes
Serves: 1-2
My mother-in-law has made hot cereal this way for many, many years. It reminds me of rice pudding because it is so rich and creamy. She made oatmeal like this when we went to Puerto Rico to visit. When she came to visit us a month ago, the kids requested it, so she showed Jonathon how to make it using cornmeal and they wrote down the recipe.
1 cup milk (or 1 cup water plus 2 Tbsp + 2 tsp dry milk)
1 cup water
1 Tbsp butter
1 Tbsp sugar
1/8 tsp salt
1/8 tsp cinnamon
1/3 cup cornmeal or 1/3 cup cream of wheat or 1 cup oatmeal
1/2 tsp vanilla
Combine milk, water, butter, sugar, salt, and cinnamon in a saucepan over medium-high heat. While stirring constantly, slowly sprinkle in cereal. Continue stirring constantly until mixture starts to get thick and bubbly. Lower heat, stirring occasionally, until cooked to desired doneness. Remove from heat and stir in vanilla.
I love cornmeal made this way.
Notes:
I tried it without butter and I didn't like it as well.
10/5/2011 - For my family, I quadrupled the recipe and next time will try to speed up the recipe and cut the cholesterol by adding more cornmeal and less butter (one to two servings are in parentheses):
8 c water (2 c)
2/3 c dry milk (2 Tbsp + 2 tsp)
2 Tbsp butter (1/2 Tbsp)
1/4 c sugar (1 Tbsp)
1/2 tsp salt (1/8 tsp)
1/2 tsp cinnamon (1/8 tsp)
2 c cornmeal (1/2 c)
2 tsp vanilla (1/2 tsp)
Serves: 1-2
My mother-in-law has made hot cereal this way for many, many years. It reminds me of rice pudding because it is so rich and creamy. She made oatmeal like this when we went to Puerto Rico to visit. When she came to visit us a month ago, the kids requested it, so she showed Jonathon how to make it using cornmeal and they wrote down the recipe.
1 cup milk (or 1 cup water plus 2 Tbsp + 2 tsp dry milk)
1 cup water
1 Tbsp butter
1 Tbsp sugar
1/8 tsp salt
1/8 tsp cinnamon
1/3 cup cornmeal or 1/3 cup cream of wheat or 1 cup oatmeal
1/2 tsp vanilla
Combine milk, water, butter, sugar, salt, and cinnamon in a saucepan over medium-high heat. While stirring constantly, slowly sprinkle in cereal. Continue stirring constantly until mixture starts to get thick and bubbly. Lower heat, stirring occasionally, until cooked to desired doneness. Remove from heat and stir in vanilla.
I love cornmeal made this way.
Notes:
I tried it without butter and I didn't like it as well.
10/5/2011 - For my family, I quadrupled the recipe and next time will try to speed up the recipe and cut the cholesterol by adding more cornmeal and less butter (one to two servings are in parentheses):
8 c water (2 c)
2/3 c dry milk (2 Tbsp + 2 tsp)
2 Tbsp butter (1/2 Tbsp)
1/4 c sugar (1 Tbsp)
1/2 tsp salt (1/8 tsp)
1/2 tsp cinnamon (1/8 tsp)
2 c cornmeal (1/2 c)
2 tsp vanilla (1/2 tsp)
Friday, September 16, 2011
Homemade Macaroni and Cheese
Prep Time: 30 minutes
Serves: 6-8
Pasta:
1 pound elbow pasta (or shells)
1 tsp salt
Cheese Sauce:
4 1/2 cups water
2 1/4 cups Magic Mix (click here for recipe)
3/4 tsp salt
4 cups (1 lb) sharp cheddar cheese, shredded
Cook pasta according to package directions, adding 1 tsp salt to boiling water. Drain.
In pot used to cook pasta, add water, Magic Mix, and salt, stirring constantly over medium heat until mixture thickens and starts to bubble. Add cheese and stir until melted. Remove from heat and stir in pasta; serve immediately.
For baked macaroni, use 5 cups water and bake in 9"x13" pan at 375°F for about 30 minutes or until lightly browned and bubbly. Optional: crumble potato chips on top before baking.
Serves: 6-8
Pasta:
1 pound elbow pasta (or shells)
1 tsp salt
Cheese Sauce:
4 1/2 cups water
2 1/4 cups Magic Mix (click here for recipe)
3/4 tsp salt
4 cups (1 lb) sharp cheddar cheese, shredded
Cook pasta according to package directions, adding 1 tsp salt to boiling water. Drain.
In pot used to cook pasta, add water, Magic Mix, and salt, stirring constantly over medium heat until mixture thickens and starts to bubble. Add cheese and stir until melted. Remove from heat and stir in pasta; serve immediately.
For baked macaroni, use 5 cups water and bake in 9"x13" pan at 375°F for about 30 minutes or until lightly browned and bubbly. Optional: crumble potato chips on top before baking.
Thursday, March 3, 2011
Alfredo Sauce
Prep. Time: 10 minutes
Makes enough for 1 lb. pasta
1 stick (1/2 c.) butter
2 cups heavy cream
1/2 tsp. black pepper
1 cup grated Parmesan cheese
Melt butter in medium saucepan over low heat. Add cream and pepper; stir frequently. When hot, add cheese, stirring constantly until thickened. Toss with 1 pound pasta* and serve immediately.
*I like fettuccine or penne. Or try spinach fettuccine.
Variations:
Reduced-Fat: Use 1-12 oz can evaporated milk plus 1/4 c. whole milk in place of heavy cream.
Roasted Red Pepper Alfredo Sauce: Thoroughly drain a medium-size jar of roasted red peppers and puree with 1/2 cup cream or milk for 15 to 30 seconds in blender. Add to saucepan with remaining cream or milk.
Makes enough for 1 lb. pasta
1 stick (1/2 c.) butter
2 cups heavy cream
1/2 tsp. black pepper
1 cup grated Parmesan cheese
Melt butter in medium saucepan over low heat. Add cream and pepper; stir frequently. When hot, add cheese, stirring constantly until thickened. Toss with 1 pound pasta* and serve immediately.
*I like fettuccine or penne. Or try spinach fettuccine.
Variations:
Reduced-Fat: Use 1-12 oz can evaporated milk plus 1/4 c. whole milk in place of heavy cream.
Roasted Red Pepper Alfredo Sauce: Thoroughly drain a medium-size jar of roasted red peppers and puree with 1/2 cup cream or milk for 15 to 30 seconds in blender. Add to saucepan with remaining cream or milk.
Subscribe to:
Posts (Atom)
