Ingredients:
- 1 cup flour (white or wheat)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 beaten egg
- 1 cup milk
- 2 tablespoons vegetable oil
Directions:
Combine the dry ingredients. Make a well in the center; set aside.
Combine the egg, milk, and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter will be lumpy). Add additional milk to thin, if necessary.
Pour about 1/4 cup batter into a 3" circle on a hot lightly greased griddle or skillet. Cook over medium heat about 2 minutes on each side, or until golden brown.
Thursday, May 25, 2017
Thursday, February 2, 2017
Brown Sugar Glazed Carrots
Easy and delicious!
Ingredients:
- 1 lb baby carrots
- 2 tablespoons butter
- 1/3 cup packed brown sugar
- 1 cup water
- salt, to taste
- freshly ground black pepper, to taste
- toasted pecans (optional)
Directions:
Wash the carrots under cold running water.
Combine the carrots, butter, brown sugar, and water in a medium saucepan. Stir to blend the ingredients thoroughly.
Bring to a boil over high heat. Reduce heat to medium-low. Continue boiling, uncovered, for 20-25 minutes, or until the carrots are tender and the liquid has evaporated. Check and stir frequently to avoid scorching. Add more water, as needed. Season with salt and pepper, to taste.
If desired, stir in 1/2 cup of toasted pecans before serving.
Ingredients:
- 1 lb baby carrots
- 2 tablespoons butter
- 1/3 cup packed brown sugar
- 1 cup water
- salt, to taste
- freshly ground black pepper, to taste
- toasted pecans (optional)
Directions:
Wash the carrots under cold running water.
Combine the carrots, butter, brown sugar, and water in a medium saucepan. Stir to blend the ingredients thoroughly.
Bring to a boil over high heat. Reduce heat to medium-low. Continue boiling, uncovered, for 20-25 minutes, or until the carrots are tender and the liquid has evaporated. Check and stir frequently to avoid scorching. Add more water, as needed. Season with salt and pepper, to taste.
If desired, stir in 1/2 cup of toasted pecans before serving.
Saturday, December 31, 2016
Shrimp (or Crawfish) Etouffee
Ingredients:
- 4 slices bacon, finely chopped
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, minced
- 2 celery stalks, chopped
- 3 garlic cloves
- 1/4 cup flour
- 14.5 oz can of diced tomatoes
- 2 bay leaves
- 1/2 teaspoon smoked paprika
- 1 to 1.5 tablespoons creole seasoning (see below)
- 2 to 3 cups stock (chicken, fish, etc.)
- 1 lb shrimp or crawfish, peeled and de-veined
- 1/3 cup heavy cream or half-and-half
- hot sauce, to taste
- 2 teaspoons Worcestershire sauce
- 1/4 cup chopped fresh parsley
- steamed white rice, for serving
- 4 sliced green onion tops, for garnish
Instructions:
In a large Dutch oven set over medium heat, cook the bacon until rendered. Add the butter, onion, bell pepper, celery, and garlic. Cook until soft. Add the flour; stir until combined.
Add tomatoes, bay leaves, paprika, and creole seasoning. Cook 1 minute. Add the stock; bring to a boil. Reduce heat to medium and cook until reduced by 1/3 (approx 12 minutes). Add seafood; cook until hot.
Stir in cream, hot sauce, Worcestershire, and parsley. Serve with rice; garnish with green onion.
----------------
Creole Seasoning:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all spices thoroughly in a bowl. Store in an airtight container away from light. Use within 3 months. Makes about 2/3 cup (for a smaller quantity, measure everything in teaspoons instead of tablespoons).
- 4 slices bacon, finely chopped
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, minced
- 2 celery stalks, chopped
- 3 garlic cloves
- 1/4 cup flour
- 14.5 oz can of diced tomatoes
- 2 bay leaves
- 1/2 teaspoon smoked paprika
- 1 to 1.5 tablespoons creole seasoning (see below)
- 2 to 3 cups stock (chicken, fish, etc.)
- 1 lb shrimp or crawfish, peeled and de-veined
- 1/3 cup heavy cream or half-and-half
- hot sauce, to taste
- 2 teaspoons Worcestershire sauce
- 1/4 cup chopped fresh parsley
- steamed white rice, for serving
- 4 sliced green onion tops, for garnish
Instructions:
In a large Dutch oven set over medium heat, cook the bacon until rendered. Add the butter, onion, bell pepper, celery, and garlic. Cook until soft. Add the flour; stir until combined.
Add tomatoes, bay leaves, paprika, and creole seasoning. Cook 1 minute. Add the stock; bring to a boil. Reduce heat to medium and cook until reduced by 1/3 (approx 12 minutes). Add seafood; cook until hot.
Stir in cream, hot sauce, Worcestershire, and parsley. Serve with rice; garnish with green onion.
----------------
Creole Seasoning:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all spices thoroughly in a bowl. Store in an airtight container away from light. Use within 3 months. Makes about 2/3 cup (for a smaller quantity, measure everything in teaspoons instead of tablespoons).
Loaded Mashed Potatoes
So good! Make the day before.
Ingredients:
- 3 lb cubed potatoes (about 9 medium), peeled if desired
- 8 oz cream cheese, softened
- 1 cup (8 oz) sour cream
- 1/2 cup butter, cubed
- 1/4 cup milk
- 1/2 lb bacon strips, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded pepper jack cheese
- 4 green onions, thinly sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
Directions:
Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender (10-15 minutes). Drain; return to pan.
Mash potatoes together with cream cheese, sour cream, butter, and milk.
Stir in bacon, cheeses, onions, and seasonings.
Cover. Refrigerate overnight.
Transfer to a greased 3- or 4-quart slow cooker. Cook, covered on low for 3 to 3 1/2 hours. Alternatively, bake in a 9x13" pan at 350F for 45-60 minutes.
Ingredients:
- 3 lb cubed potatoes (about 9 medium), peeled if desired
- 8 oz cream cheese, softened
- 1 cup (8 oz) sour cream
- 1/2 cup butter, cubed
- 1/4 cup milk
- 1/2 lb bacon strips, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded pepper jack cheese
- 4 green onions, thinly sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
Directions:
Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender (10-15 minutes). Drain; return to pan.
Mash potatoes together with cream cheese, sour cream, butter, and milk.
Stir in bacon, cheeses, onions, and seasonings.
Cover. Refrigerate overnight.
Transfer to a greased 3- or 4-quart slow cooker. Cook, covered on low for 3 to 3 1/2 hours. Alternatively, bake in a 9x13" pan at 350F for 45-60 minutes.
Wednesday, November 23, 2016
Sweet Potato Casserole
Can make a half recipe in an 8x8" pan.
Ingredients:
- 3 lb sweet potatoes (or yams), peeled and cubed, approximately 3-4 medium ones
- 2 T sugar (original said 1/2 c but too sweet)
- 1/2 cup milk
- 2 large eggs
- 1/4 cup butter
- 1 teaspoon vanilla
Topping:
- 3/4 cup flour
- 1/2 cup packed brown sugar (original said 3/4 c but too sweet)
- 3/4 cup old-fashioned oats
- 1/8 teaspoon salt
- 1/3 cup cold butter, cubed
- miniature marshmallows on top, sprinkled as thickly as desired but not much is needed
Directions:
Place sweet potatoes in a 6-quart stockpot; add water to cover. Bring to a boil. Reduce heat. Cook, uncovered, for 10-12 minutes or until tender. Alternatively, bake them in the oven at 350 for an hour with skins on, then peel the skins.
Meanwhile, make topping by combining flour, brown sugar, oats, and salt. Cut in 1/3 cup cold butter until crumbly.
Drain potatoes; return to pan, then mash. Add sugar, milk, eggs, 1/4 cup butter, and vanilla. Beat until combined.
Transfer potato mixture to a 7x11 or 9x9 pan. Sprinkle with topping.
Bake uncovered at 350F until topping is golden, about 45 minutes. Sprinkle with marshmallows. If desired, broil 4-5" from heat for 30-45 seconds or until marshmallows are puffed and golden.
Ingredients:
- 3 lb sweet potatoes (or yams), peeled and cubed, approximately 3-4 medium ones
- 2 T sugar (original said 1/2 c but too sweet)
- 1/2 cup milk
- 2 large eggs
- 1/4 cup butter
- 1 teaspoon vanilla
Topping:
- 3/4 cup flour
- 1/2 cup packed brown sugar (original said 3/4 c but too sweet)
- 3/4 cup old-fashioned oats
- 1/8 teaspoon salt
- 1/3 cup cold butter, cubed
- miniature marshmallows on top, sprinkled as thickly as desired but not much is needed
Directions:
Place sweet potatoes in a 6-quart stockpot; add water to cover. Bring to a boil. Reduce heat. Cook, uncovered, for 10-12 minutes or until tender. Alternatively, bake them in the oven at 350 for an hour with skins on, then peel the skins.
Meanwhile, make topping by combining flour, brown sugar, oats, and salt. Cut in 1/3 cup cold butter until crumbly.
Drain potatoes; return to pan, then mash. Add sugar, milk, eggs, 1/4 cup butter, and vanilla. Beat until combined.
Transfer potato mixture to a 7x11 or 9x9 pan. Sprinkle with topping.
Bake uncovered at 350F until topping is golden, about 45 minutes. Sprinkle with marshmallows. If desired, broil 4-5" from heat for 30-45 seconds or until marshmallows are puffed and golden.
Wednesday, November 9, 2016
Pumpkin Bread smaller recipe
Half recipe adaptation, with less sugar, of Paul's favorite pumpkin bread.
- 1 2/3 cups flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin
- 1/2 cup canola oil
- 1/4 cup water
- 1/2 cup chopped walnuts, toasted for 5-10 minutes (or until brown)
- 1/4 cup chocolate chips (optional, just for the last loaf)
Directions:
Preheat oven to 350F. Grease 8 mini loaf pans or three 4x2 pans.
Combine first 8 ingredients. Whisk together eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in walnuts and chocolate chips.
Pour into prepared pans. Bake about 20-25 minutes for mini loaves, 30-35 minutes for 4x2 pans, or until a toothpick inserted in center comes out clean. Coon in pan for 10 minutes before moving to wire rack.
Sausage & Cheese Rigatoni
This pasta is awesome! So much cheese!
Ingredients:
- 16oz rigatoni pasta
- 1 lb ground Italian sausage
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3/4 cup heavy whipping cream
- 28 oz crushed tomatoes in puree
- 6 oz tomato paste
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 15 oz whole-milk ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 4 oz goat cheese (may substitute another kind of cheese if desired)
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- torn fresh basil (optional)
Directions:
Preheat oven to 350F. Cook rigatoni according to package instructions.
Cook sausage, red pepper, and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add cream to sausage mixture; cook for 5 minutes. Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Cook over medium-low heat until sauce thickens slightly (5-8 minutes).
Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg, salt, and pepper.
Stir pasta into meat sauce. Spread 3 cups into each of two greased 11x7" baking dishes. Top each with half of the ricotta cheese mixture, then half of the remaining pasta mixture.
Bake, covered, for 25 minutes. Uncover and top with mozzarella and 1/2 cup Parmesan. Bake until cheese are melted, about 5 minutes longer. Sprinkle with fresh basil if desired.
Freeze option: Omit cheese toppings and basil. Cover unbaked casserole and freeze. To use, partially thaw in the refrigerator overnight; remove to room temperature 30 minutes before baking. Preheat oven to 350F. Bake as directed, adding the cheese and baking as needed for internal temperature to read 165 degrees. If desired, sprinkle with basil.
Ingredients:
- 16oz rigatoni pasta
- 1 lb ground Italian sausage
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3/4 cup heavy whipping cream
- 28 oz crushed tomatoes in puree
- 6 oz tomato paste
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 15 oz whole-milk ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 4 oz goat cheese (may substitute another kind of cheese if desired)
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- torn fresh basil (optional)
Directions:
Preheat oven to 350F. Cook rigatoni according to package instructions.
Cook sausage, red pepper, and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add cream to sausage mixture; cook for 5 minutes. Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Cook over medium-low heat until sauce thickens slightly (5-8 minutes).
Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg, salt, and pepper.
Stir pasta into meat sauce. Spread 3 cups into each of two greased 11x7" baking dishes. Top each with half of the ricotta cheese mixture, then half of the remaining pasta mixture.
Bake, covered, for 25 minutes. Uncover and top with mozzarella and 1/2 cup Parmesan. Bake until cheese are melted, about 5 minutes longer. Sprinkle with fresh basil if desired.
Freeze option: Omit cheese toppings and basil. Cover unbaked casserole and freeze. To use, partially thaw in the refrigerator overnight; remove to room temperature 30 minutes before baking. Preheat oven to 350F. Bake as directed, adding the cheese and baking as needed for internal temperature to read 165 degrees. If desired, sprinkle with basil.
Subscribe to:
Posts (Atom)
