1 in the top of a double boiler melt the butter over simmering water. add the flour with constant stirring until it is well blended in and the mixture is bubbly. remove from heat and gradually whisk in the chicken stock and the cream. return to the heat and quickly bring up to a boil, stirring constantly. cook for 1-2 minutes while still stirring. remove from heat and stir about 3 tbs of the sauce into the 2 slightly beaten egg yolks, adding the sauce little by little. add the egg yolk mixture to the remainder of the sauce off heat, stirring all the while. cook over simmering water for 3-5 minutes, stirring slowly all the while. remove from heat, cool slightly, and add the cheeses all at once and blend in until all of the cheeses have melted. serve at once as suggested.
2 in a bowl toss the almonds, butter, sugar, and cajun seasoning (you may substitute 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper and 1/4 teaspoon pepper for the cajun seasoning).
3 pour the nut mixture onto a rimmed baking sheet. roast, stirring occasionally until nuts are one shade darker - about 25 minutes. *note - the time may be less if you are using almonds that are already roasted.
4 remove from oven and sprinkle with salt.
5 set aside to cool.
6 when cool toss the nuts with the cranberries.
7 this will last 1 week at room temperature or 3 weeks in the freezer.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
3 cups cooked shredded chicken
3 tablespoons salsa verde, spicy hot
1 (14 1/2 ounce) can diced tomatoes, drained
2 tablespoons cilantro, chopped
3 cups mild cheddar cheese, grated
10 flour tortillas
1/2 cup peanut oil
Recipe
1 combine chicken, salsa and tomatoes in a wide skillet over low heat until hot through, stirring occasionally. season to taste.
2 in another skillet, heat oil over medium low heat until hot but not smoking.
3 stack tortillas on a microwave safe plate and top with a damp paper towel. heat 1 minute on high until tortillas are warm and pliable.
4 sprinkle a few tablespoons of grated cheese across the midline of a tortilla, leaving an inch of tortilla showing at either end. put a heaping spoonful of hot chicken mixture over the cheese and top with more cheese.
5 fold the sides sides of the tortilla inward, perpendicular to the line of filling. turn the tortilla ninety degrees and fold the bottom flap up and over the filling, tucking it under and pulling the filling under with both hands. roll the tortilla closed, tucking the sides back in as necessary, and place seam side down on a plate. repeat with remaining tortillas and filling.
6 place half the chimichangas, seam side down, in the hot oil, trying not to crowd them. cook until the bottoms are crispy and brown, about two minutes.
7 roll each chimichanga onto a narrow side, stacking them against the side of the skillet to help each other stay upright, until that side is also crispy and brown. repeat with remaining sides and remove to paper towels while cooking the other rolls.
8 serve hot with condiments as desired. we like sour cream.
1 2/3 cups mini sweet peppers (seeded and chopped)
1 medium onion (chopped)
2 ounces cream cheese (softened)
1 cup colby-monterey jack cheese (shredded)
1 cup sharp cheddar cheese (shredded)
1 cup mozzarella cheese (shredded)
1/2 cup sour cream
1 tablespoon parsley
1/2 teaspoon salt
8 (6 inch) wheat flour tortillas
1/2 cup cheddar cheese (for garnish)
3 green onions (to garnish, chopped)
Recipe
1 preheat oven to 350 degrees.
2 sauce:.
3 in a medium saucepan, saute garlic over medium heat for 1 minute.
4 add tomato sauce, tomato paste and water. stir constantly until paste has melted and blended with the tomato sauce.
5 bring to a boil over medium-high heat. add crushed bullion, chipotle powder, and oregano. reduce heat.
6 add sweetner and simmer for 15 minutes, stirring occasionally. remove.
7 from heat and allow to cool slightly.
8 enchiladas:.
9 in a large skillet, saute onions and peppers until onions are translucent. remove from heat and cool slightly.
10 in a large bowl, combine cream cheese, sour cream, cheeses, onion, parsley, peppers, and salt.
11 place 1 cup sauce on the bottom of a 13x9 dish.
12 wrap the tortillas in dampened paper towels and microwave on high for approximately 10 seconds, (depending on oven wattage) or until tortillas are warm and pliable.
13 spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish.
14 pour 1 cup of sauce (you'll have some left over) over tortillas. sprinkle remaining 1/2 cup cheese over the top of the enchiladas.
15 bake for 20-30 minutes or until cheese has melted inside tortillas.
16 remove from heat and garnish with chopped green onion.
Total Time: 1 hr 55 mins
Preparation Time: 10 mins
Cook Time: 1 hr 45 mins
Ingredients
Servings: 8
1 lb dried peas, field
1 lb smoked turkey wings
1 onion, chopped medium dice
1 bell pepper, sliced thin
2 teaspoons adobo seasoning (goya)
Recipe
1 rinse peas in colander, taking care to remove any debris, especially pebbles.
2 bring peas to boil in covered 7 quart pot in 8 cups of water & boil for 10 minutes. set aside for 1 to 2 hours.alternatively soak in 8 cups water overnight.
3 drain soaking water & replace with 8 cups water. add smoked turkey wings & simmer 45 minutes with lid off.
4 add onion & bell pepper strips & simmer another hour. season to taste with adobo seasoning - start with listed amount & adjust to your taste.
5 remove turkey wings, shred meat return to pot before serving.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 10
2 lbs chicken thighs, skin on
2 lbs smoked sausage, sliceed 1/2-inch thick
2 slices pepper bacon, thick cut
1 cup onion, chopped
2 tablespoons butter
2 teaspoons seasoning salt, lawry's
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons black pepper
1/4 teaspoon cayenne pepper, omit if you don't want the heat
6 cups chicken stock
3 cups raw rice
Recipe
1 in a large pot over medium heat cook the bacon until it is crisp. remove and set aside to cool. crumble once cooled.
2 add the butter to the bacon grease and brown the sasuage.
3 add the onions and cook unitl they begin to brown.
4 place the chicken thighs in the pot and add the chicken stock.
5 add the crumbled bacon, season salt, garlic powder, onion powder, black pepper and cayenne if you are using it.
6 bring the pot to a boil and then put on low heat to cook the chicken, about 30-40 minutes.
7 cut off the heat and remove the chicken thighs. let them cool, discard the skins and pick the meat off the bones. return the chicken meat to the pot.
8 place the 3 cups of rice in your rice cooker and dump in the entire contents of the pot.
9 push the "cook" button on your rice cooker - at the end of the cycle you will have perfect chicken bog!
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 12
1/2 cup melted butter
3 large eggs
1 (17 ounce) can creamed corn
1 (16 ounce) can reg. corn, drained
1 (8 ounce) container prepared onion dip
1/8 teaspoon pepper
1 (8 1/2 ounce) box corn muffin mix (i use jiffy corn muffin mix)
Recipe
1 heat oven to 325°f lightly brush a 2 1/2 quart casserole dish with some butter.
2 in a large bowl, beat eggs and then add the two corns.
3 add the remaining butter, onion dip and pepper.
4 beat well until blended.
5 pour the mixture in the greased pan.
6 in another bowl make the corn muffin mix according to the directions and then pour over the corn mixture or you may blend it into the corn mixture, whichever is preferred.
7 bake for 45 minutes to an hour; until pick comes out clean.
8 you can also leave out the onion dip if you don't have it and add a little minced onion.
9 it doesn't taste as good, but it isn't bad by all means!
1 teaspoon black winter truffle, shaved (or truffle oil)
3/4 cup walnuts, toasted and coarsely chopped
Recipe
1 core the apples and cut into thick julienne strips.
2 thinly shave the fennel and place in a bowl of ice water.
3 in a large bowl, combine the mayonnaise, crème fraîche and lemon juice. add apples, celeriac and truffle; toss gently until well coated.
4 dry fennel with a paper towel and arrange in a semicircle in the middle of the plate. neatly arrange the apple salad in the center of the fennel. garnish with walnuts.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
Servings: 8
3 slices bacon, thick hickory-smoked
1 cup sweet onion, chopped
3 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1 bay leaf
4 cups zucchini, sliced
4 cups yellow squash, sliced
2 cups cherry tomatoes, halved
2 tablespoons butter
1 tablespoon red wine vinegar
salt & freshly ground black pepper
bay leaf
Recipe
1 sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.
2 sauté onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. add zucchini and yellow squash; cook, stirring often, 10 minutes.
3 stir in tomatoes, and cook, stirring occasionally, 10 minutes.
4 remove from heat, and stir in butter and vinegar. season with salt and pepper to taste. garnish, if desired.
1 arrange orange sections in a lightly oiled 8 to 10 cup ring mold; set aside.
2 sprinkle gealtin over 1/2 cup orange juice in a large bowl, stir and let stand 1 minute.
3 bring remaining 1 1/2 cups orange juice and sugar to a boil in a small saucepan, stirring constantly; stir into gelatin mixture. stir in champagne.chill until consistency of unbeaten egg ; pour over orange sections in mold. cover and chill 8 hours.
4 unmold salad onto a serving plate lined with salad greens. place strawberries in center of mold.
1 in a small bowl, combine first 4 ingredients plus chives and mix well.
2 reserve 1/2 cup sauce.
3 place beef steaks on grid over medium ash-covered coals.
4 grill uncovered 18-22 minutes for medium rare to medium doneness, turning occasionally and brushing both sides with remaining sauce during last 5 minutes of grilling.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
4 -6 lamb chops, i used boneless loin chops
3/4 cup uncooked rice or 3/4 cup uncooked brown rice
1/2 cup raisins, i didn't use
1 teaspoon salt
1 1/2 cups orange juice, i only used 1 cup
1/2 cup water
2 tablespoons dry sherry, if desired
2 tablespoons honey
Recipe
1 grease bottom of large skillet with small piece of lamb fat.
2 brown chops and remove.
3 add remaining ingredients; arrange chops over top.
4 simmer covered over low heat, 30-40 minutes or until tender. if rice mixture becomes dry, add additional liquid; if too moist, remove cover for last 5-10 minutes of cooking.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
3 cups corn kernels
2 cups okra
1/4 cup chopped yellow sweet onion
1 -4 small sweet pepper, red & green chopped and seeded
2 tablespoons margarine
salt & pepper
1 chopped medium tomato
Recipe
1 mix all ingredients, except tomato in large frying pan. stir on medium heat till color turns to deep yellow on corn. (this is a good hint to test cooking time ).
2 now, keeping stirring and add chopped tomato. cook a few more minutes and serve hot !
Total Time: 6 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 6 hrs
Ingredients
Servings: 4
4 small cantaloupes
1 cup water
1 (6 ounce) can frozen concentrate orange juice, thawed
1 (12 ounce) can carbonated lemon-lime beverage (or 2 cans or flavored seltzer)
Recipe
1 slice tops off the 4 small cantaloupes, reserving tops.
2 scoop out seeds and pulp. discard seeds. cover melons and tops; chill till needed.
3 measure out 4 cups pulp and combine in food processor or blender with 1 cup water. cover and process until smooth.
4 stir in one 6 oz. can frozen orange juice concentrate, thawed.
5 pour fruit mixture into a 9"x9"x2" pan. cover and freeze about 6 hours or till you're ready to eat it.
6 at sipping time, let the frozen fruit mixture soften about 10 minutes.
7 meanwhile, cut a thin slice off the melon bottoms to avoid tipping. with an apple corer, punch straw holes in melon tops. spoon fruit mixture into melons. fill with chilled lemon lime beverage(or flavored seltzer). stir until slushy.
8 place the tops on the melons, poke in a straw, and start sippin'! enjoy!
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
Servings: 4
4 (12 inch) flour tortillas
1/4 cup monterey jack cheese, shredded
1/4 cup cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded
1/2 tomato, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 yellow pepper, diced
2 tablespoons green onions, thinly sliced
1/2 cup sour cream
1/2 cup salsa (to taste)
Recipe
1 to make the dipping sauce: add salsa to sour cream and mix; set aside.
2 place one tortilla on baking tray and layer on cheese and vegetables. (note: a sprinkling of ancho, chipotle or other chile powder at this point is good.)
3 place the second tortilla on top. repeat with remaining tortillas. broil until cheese is melted. serve with mexican dipping sauce.
Total Time: 1 hr 30 mins
Preparation Time: 20 mins
Cook Time: 1 hr 10 mins
Ingredients
1/2 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons shortening, chilled
4 teaspoons ice water
1/3 cup pecan halves
1 egg
1/3 cup dark corn syrup
1/3 cup packed brown sugar
1/2 teaspoon vanilla
whipped cream (optional)
Recipe
1 in a bowl, combine flour and salt. cut shortening into flour mixture until it resembles coarse crumbs. gradually add ice water, tossing with a fork after each addition, until it forms a ball. cover and refrigerate at least 1/2 hour.
2 preheat oven to 375* f.
3 divide dough in half. roll each into a 6-inch circle. transfer pastry to each of two 4-inch tart pans. fit pastry into pans, trimming with a sharp knife along top edge if needed.
4 arrange pecan halves in pastry shells.
5 in a bowl, combine egg, corn syrup, brown sugar, and vanilla. mix together well and carefully pour over the pecans.
6 place tarts on a baking sheet and bake at 375* f for 35-40 minutes, or until a knife tip inserted near center comes out clean.
7 cool on a wire rack. remove from tins. top with whipped cream, if desired, and serve.
Total Time: 1 hr 6 mins
Preparation Time: 1 hr
Cook Time: 6 mins
Ingredients
Servings: 20
1 cup pumpkin puree
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon clove
1 quart vanilla ice cream, softened
3/4 cup sugar
1 ounce candied ginger, chopped
1/3 cup cake flour, sifted
3 tablespoons cornstarch
5 large eggs, room temperature
3/4 teaspoon vanilla
1/4 teaspoon cream of tartar
1/4 cup water
1 tablespoon butterscotch caramel liqueur
1 pint whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla
Recipe
1 line a 16-inch by 11-inch jelly roll-pan with a silicone pad or wax paper greased and floured. with rack in lower third of oven, heat oven to 450°f degrees.
2 ginger sugar:.
3 in a food processor pulse sugar and ginger till fine. divide into 1/2 cup for yolks and 1 tablespoon for egg whites and 1/4 cup for syrup.
4 biscuit:.
5 in a small bowl, whisk together the cake flour and cornstarch.
6 separate 3 of the eggs, placing the yolks in 1 large mixing bowl and the whites in another. to the yolks, 2 remaining eggs add ½ cup ginger sugar. beat on high speed 5 minutes or until thick, fluffy, and triple in volume. beat in the vanilla.
7 sift ½ the flour mixture over the egg mixture and fold it in gently but rapidly with a large, or rubber spatula until the flour has disappeared. repeat with the remaining flour mixture.
8 beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. beat in the remaining 1 tablespoon sugar and beat until stiff peaks form when the beater is raised slowly. fold the whites into the batter and pour into the prepared pan, using an angled metal spatula to level it.
9 bake for 6 minutes or until golden brown, a cake tester comes out clean, and the cake is springy to the touch.
10 loosen the edges with a small metal spatula or sharp knife and, lifting by a long edge of the silicone pad or parchment overhang, gently slide the cake from the pan onto a flat surface. trim any rough or overcooked edges. roll it up while still hot. using parchment, flip the biscuit onto a clean dish towel dusted with powdered sugar, carefully remove the parchment, and roll it up tightly, towel and all. cool on a rack for at least 30 minutes. meanwhile make.
11 optional syrup:.
12 in a small saucepan with a tight-fitting lid bring the sugar and water to a rolling boil, stirring constantly. cover immediately, remove from the heat, and cool. transfer to a liquid measuring cup and stir in the liqueur.
13 pumpkin ice cream:.
14 combine pumpkin, brown sugar, and spices with a rotary beater.
15 blend in ice cream. freeze until spreadable but firm.
16 assembling:.
17 when ready to fill, unroll the biscuit. remove towel and sprinkle with syrup. then spread with ice cream.
18 beginning at long side, roll up cake. carefully slide cake onto baking sheet, seam side down. freeze while making whipped topping.
19 whipped cream topping:.
20 whip whipping cream with sugar until soft peaks form add vanilla and whip to mix inches.
21 spread sweetened whipped cream over cake to frost it. freeze for an hour then cover with aluminum foil or plastic wrap and freeze. when ready to serve, remove from freezer, remove wrap and serve.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
1/2 pint olive oil
baking potato, peeled, sliced and lightly sprinkled with salt
1/2 yellow onion, chopped
3 garlic cloves, minced
5 eggs
salt
lemon (optional)
Recipe
1 heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter.
2 try to keep the potato slices separated so they will not stick together. cook, turning occasionally, over medium heat for 5 minutes.
3 add the onions and garlic and cook until the potatoes are tender.
4 drain into a colander, leaving about 3 tablespoons of oil in the skillet.
5 meanwhile, in a large bowl, whisk the eggs with a pinch of salt.
6 add the potatoes, and stir to coat with the egg.
7 add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
8 use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).
9 add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side.
10 cook until completely set.
11 allow the omelette to cool, and then cut it into wedges.
12 season it with salt and sprinkle with lemon juice to taste if using.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 4
2 teaspoons sugar
2 teaspoons chili powder
1 teaspoon dried ancho chile powder
1 teaspoon dried chipotle powder
salt
1 1/2 lbs large shrimp, peeled and deveined
1 1/2 tablespoons olive oil
1 tablespoon olive oil
1 1/2 teaspoons sugar
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons minced garlic
2 teaspoons minced ginger
1 1/2 teaspoons sugar
salt
1 (10 ounce) package frozen whole kernel corn
1 1/2 tablespoons cider vinegar
1/2 cup chopped green onion
1 avocado, chopped
Recipe
1 combine 2 teaspoons sugar, chipotle and ancho powders and salt (to taste) in a shallow dish.
2 add shrimp to spice mixture; toss well to coat; set aside.
3 heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. add onion, bell pepper, garlic and ginger to pan; saute 3 minutes.
4 add 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. stir in vinegar; cook 30 seconds. transfer corn mixture to a bowl; stir in salt and green onions.
5 wipe pan with a paper towel. heat 1 1/2 tablespoon oil in pan over medium-high heat. add shrimp to pan; saute 3 minutes or until done, turning once. serve shrimp over corn relish and top with avocado, if desired.
Total Time: 18 mins
Preparation Time: 3 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 (12 ounce) package frozen green beans, steam-in-bag type
2 shallots, sliced
1 garlic clove, minced (optional)
1 1/2 tablespoons butter
1 teaspoon balsamic vinegar
1/2 cup grape tomatoes, halved
salt
pepper
Recipe
1 prepare the green beans according to the package instructions.
2 melt the butter in a skillet. saute the shallots over medium to medium high heat, depending on your preference of crispness. (i like them crisp). add minced garlic if you are using it. (add when shallots are almost to your desired level of doneness).
3 stir in balsamic vinegar and grape tomatoes. sprinkle with salt and pepper to taste. saute 2 more minutes.
1 preheat oven to 425. place a 10-inch cast-iron skillet in oven to heat.
2 in a large bowl, stir together cornmeal, flour, grits, baking powder and salt.
3 in a separate bowl, whisk together buttermilk and eggs. add to cornmeal mixture, stirring until just combined.
4 remove skillet from oven and add butter to hot skillet. when butter has melted, swirl skillet to coat bottom and sides. pour excess butter into batter and stir. pour batter into skillet.
5 bake for 25-30 minutes, until browned and has begun to pull away from sides of skillet. let cool in pan for 10 minutes, then invert onto plate and cut into wedges.
Total Time: 45 mins
Preparation Time: 25 mins
Cook Time: 20 mins
Ingredients
1 2/3 cups all-purpose flour (if using self-rising, omit salt and baking powder) or 1 2/3 cups self-rising flour (if using self-rising, omit salt and baking powder)
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
3 cups self-rising flour
1/4 cup cold butter, cubed
1 1/2 cups simply potatoes traditional mashed potatoes
1 egg, slightly beaten
3/4 cup buttermilk
1 lb bacon, cooked crisp and crumbled
12 ounces frozen spinach, thawed and squeezed dry
3 ounces sun-dried tomatoes, finely chopped
2 cups mozzarella cheese
1 teaspoon garlic powder
Recipe
1 in a bowl, combine the flour and the cold butter.
2 use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
3 add the mashed potatoes and mix just until incorporated.
4 add the egg and buttermilk and mix until a dough forms.
5 turn dough out onto a heavily floured surface and knead 25 to 30 times. make sure you use plenty of flour on your board so that the dough doesn't stick.
6 divide the dough in half.
7 working with one half of the dough at a time, pat or roll into an 8-inch wide rectangle about 1/4” thick.
8 in a small bowl, combined the bacon, spinach, sun-dried tomatoes, mozzarella cheese and garlic powder. toss to combine.
9 sprinkle 1/2 of the spinach mixture over the dough.
10 starting on the long side, carefully roll the dough up into a log as tightly as you can and gently squeeze it together.
11 repeat with other half of dough.
12 wrap each half in plastic wrap and refrigerate for 1 hour.
13 unwrap. using a serrated knife, cut into 1 inch thick “wheels”.
14 place on two parchment lined baking sheets about an inch apart.
15 bake in a preheated 475°f oven for 17 to 20 minutes until lightly browned.
