Christmas Ham http://www.foodnetwork.com/recipes/paula-deen/christmas-ham-recipe/index.html 1 butt end smoked ham, about 7 pounds 1/2 cup Dijon mustard 1/2 cup orange marmalade 1 teaspoon ground black pepper 3 cans crescent rolls Egg wash Directions Preheat oven to 350 degrees F. Place the ham in a roasting pan and lightly score it with a sharp knife all around. Stir the mustard, marmalade and black pepper together in a small mixing bowl with a spoon. Slather the mustard mixture all over the outside of the ham, rubbing it into the scored meat. Bake the ham for 20 minutes then remove it from the oven. Using 2 cans of crescent rolls, unroll the crescent dough but don't separate them into pieces. Press the perforated pieces together to keep the dough in its rectangular shape. Drape them over the ham pressing the dough edges together to cover the ham completely with the dough. Tuck any loose edges underneath the bottom of the ham in the roasting pan. Brush with egg wash. Lay the last piece can of dough out on a cutting board and cut our some holiday shapes with cookie cutters. Holly leaves are nice. Arrange the dough leaves in a pretty bunch on the dough draped ham. Brush these shapes with egg wash. Return the ham to the oven and bake for another 20 minutes until the ham is heated through and the crescent dough is cooked and browned.

Labels: Christmas, cresent rolls, ham

  ¶ 12/18/2008 01:27:00 PM 0 Comments

  Crab Meat Deviled Eggs Ingredients 4 ounces lump crabmeat 1/2 stick celery, finely chopped 2 tablespoons mascarpone cheese, at room temperature 1 tablespoon mayonnaise 1 tablespoon sour cream 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 3 tablespoons chopped fresh chives Salt and freshly ground black pepper 6 hard boiled eggs, peeled, halved, and yolks removed Directions In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Transfer the filled eggs to a platter and serve.

Labels: appetizer, crab, eggs, seafood

  ¶ 12/13/2008 12:06:00 PM 0 Comments

  Bobotie Bowls :: South African Cuizine I LOVE discovering African recipes to share with my family someday...here's another... INGREDIENTS 1/4 cup sliced almonds (a generous handful) 2 tablespoons extra-virgin olive oil (EVOO) 2 pounds ground sirloin 1 fresh or dried bay leaf 2 celery ribs, finely chopped 1 carrot, finely chopped 1 medium onion, finely chopped 6 peppadew piquante peppers (jarred sweet pickled peppers), drained and finely chopped 3 garlic cloves, chopped Salt and freshly ground pepper 1/4 cup golden raisins or currants (a generous handful) 1/2 cup mango chutney 1 cup beef broth 2 tablespoons mild curry paste (such as Patak’s brand) or 2 tablespoons curry powder 1 teaspoon turmeric (one-third palmful) 1½ teaspoons ground coriander (half a palmful) 1 teaspoon lemon zest 4 large eggs 1/4 cup half-and-half 1 tablespoon unsalted butter Handful of cilantro leaves or flat-leaf parsley, finely chopped PREPARATION In a dry skillet over medium heat, lightly toast the almonds, about 3 minutes. Set aside. Heat a large, deep skillet over medium-high heat. Add the EVOO, 2 turns of the pan. When the olive oil ripples, add the meat and spread it in an even layer. Let it caramelize and deeply brown, then stir it and move it to the sides of the pan. Add the bay leaf, celery, carrot, onion, peppers and garlic to the center of the pan, season with salt and black pepper. Cook for a couple of minutes then stir in the meat. Add the raisins, chutney, broth, curry, turmeric, coriander and lemon zest. Stir vigorously and simmer until the broth evaporates and the meat casserole thickens. Remove the bay leaf, stir in the almonds and reduce the heat to low. Heat your smallest nonstick skillet over medium heat. Beat an egg with a pinch of salt and 1 tablespoon of half-and-half. Add the egg to the pan with a pat of butter and cook like a thin omelet, turning with a fork or thin spatula, about a minute on each side. Transfer to a plate and repeat to make 4 mini omelets. Spoon the meat into bowls and top with the omelets. Garnish with the chopped cilantro and serve.

Labels: Africa, African Food, dinner, South Africa, stovetop only

  ¶ 11/13/2008 11:29:00 AM 0 Comments

  Tomato & Tortellini/Ravioli Bake Thanks Rachael Ray!! INGREDIENTS 2 pounds fresh or frozen ricotta-filled tortellini or ravioli Salt 2 tablespoons EVOO - Extra Virgin Olive Oil

Labels: bake, cheese, garlic, ground meat, Italian Food, onion, pasta, Rachael Ray, ravioli, tomatoes, tortellini

  ¶ 11/13/2008 10:30:00 AM 0 Comments

  Spinach & Artichoke Pasta Bake Thanks once again Rachael! INGREDIANTS 2 pounds fresh or frozen ricotta-filled tortellini OR ravioli Salt 2 tablespoons butter 2 cloves garlic, finely chopped or grated 2 tablespoons all-purpose flour 2 cups milk A few grates fresh nutmeg 1 10-ounce box frozen chopped spinach, defrosted and excess water squeezed out 1 10-ounce box frozen quartered artichoke hearts, defrosted Ground black pepper 1/2 cup shredded Asiago cheese 1/2 cup grated Parmigiano Reggiano 1/2 cup mozzarella cheese PREPERATION Preheat broiler. Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve. While the pasta is working, place a large skillet over medium-high heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through. Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.

Labels: artichoke, cheese, dinner, Italian Food, one-dish meal, pasta, Rachael Ray, spinach

  ¶ 11/13/2008 10:19:00 AM 0 Comments

  Sloppy Joe Manicotti Thanks again Rachael Ray! INGREDIENTS

Labels: beef, cheddar cheese, cheese, dinner, easy, ground meat, lasagna, manicotti, one-dish meal, onion, pasta, quick, Rachael Ray, tomatoes

  ¶ 11/13/2008 10:10:00 AM 0 Comments

  Sour Cream and Onion Mashed Potatoes :: Rachael Ray Thanks Rachael Ray! INGREDIENTS 3 pounds potatoes (about 6), peeled and chopped 1 1/2 cups sour cream 6 scallions, white and green parts finely chopped Salt and ground black pepper PREPERATION In a pot of cold water, add the potatoes and bring up to a bubble over high heat. Cook until tender, about 15 minutes. Drain the potatoes and return them to the pot they were cooked in to dry out. Mash them up then mix in the sour cream, scallions, salt and ground black pepper.

Labels: onion, potatoes, Rachael Ray, sour cream

  ¶ 11/12/2008 05:33:00 PM 0 Comments

  Cider Gravy :: Rachael Ray Thanks Rachael Ray! INGREDIENTS 4 tablespoons butter 4 tablespoons flour 2 cups apple cider 2 cups chicken stock Salt and ground black pepper PREPARATION In a skillet over medium-high heat, melt the butter. Stir in the flour, cook 1 minute then whisk in the cider and stock. Let thicken, season with salt and pepper, and serve.

Labels: gravy, Rachael Ray

  ¶ 11/12/2008 04:56:00 PM 0 Comments

  Turkey & Stuffing Meatloaf :: Rachael Ray Thanks Rachael Ray! Serve turkey and stuffing meatloaf with sour cream and onion potatoes, cider gravy and some roasted broccoli or green beans. INGREDIANTS 2 McIntosh or Gala apples, peeled and cut into small dice 1 tablespoon lemon juice 2 pounds ground all-white turkey (or a mix of dark and white meat) 3-4 ribs of celery, finely chopped 1 medium onion, finely chopped 1 tablespoon poultry seasoning 1 large egg Salt and ground black pepper 2 cups chicken stock 2 cups stuffing mix 1 tablespoon extra virgin olive oil (EVOO) PREPERATION Pre-heat oven to 400ºF. In a large bowl, add apples and lemon juice, and toss together. Add turkey, celery, onion, poultry seasoning, egg, salt and ground black pepper. In a medium-size bowl, add the stock and the stuffing. Toss around, letting the stuffing soak up the liquid, then add it to the bowl with the turkey. Mix everything together well, then turn it out onto a parchment-lined baking sheet and shape it into a loaf. Coat with EVOO, transfer to the oven and roast until brown and cooked through, about an hour. Serve topped with Cider Gravy and Sour Cream and Onion Mashed Potatoes alongside.

Labels: apples, ground meat, ground turkey, meatloaf, onion, Rachael Ray, stuffing, turkey

  ¶ 11/12/2008 04:52:00 PM 0 Comments

  Silvesteri Spaghetti Sauce 1 onion finely chopped 1 Lb. ground beef (I always sub this for ground turkey for a healthier option) 1/2 shredded carrot 1 c. white wine 1/2 c. milk (I use soy since we are all allergic and it works just fine) 1/8 tsp. nutmeg 1 c. chicken broth (or whatever broth you have on hand, I have used beef and vegetable) 1 1/2 tsp. salt dash of pepper 1 tsp. basil 1/2 tsp. thyme 1 bay leaf 2 cans tomato sauce 1 Tblsp. brown sugar In a large saucepan add the onion and brown it with ground beef over med heat. Drain. Add shredded carrot, cook 2 minutes. Add cup of white wine, cook 4-6 minutes. Add milk and nutmeg, cook 3-4 minutes. Add remaining ingredients and simmer with the lid off until sauce thickens. HT: Tara  ¶ 11/12/2008 10:58:00 AM 0 Comments

  Corn Dog Chili I saw this on the Rachael Ray Show yesterday and was excited that it was a complete list of ingredients that I keep in my kitchen all the time. I'm giving it a try this weekend... Ingredients 2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional 1 pound all-beef hot dogs, chopped 2 pounds ground sirloin 1 large onion, chopped 3 cloves garlic, finely chopped or grated 2 jalapeño peppers, seeded and chopped 1/4 cup tomato paste 2 tablespoons chili powder 1 tablespoon smoked paprika 3 cups beef stock Salt and ground black pepper 1 box cornbread mix, such as Jiffy brand 1/4 cup spicy brown mustard 2/3 cup milk 2 tablespoons butter, melted 1 egg Preparation

Labels: chili, corn bread, easy, ground meat, hot dogs, jalapenos, kids, one-dish meal, onion, Rachael Ray, spices

  ¶ 11/11/2008 08:19:00 AM 1 Comments

  Holiday Cookie-Palooza Whittaker Woman is over at her blog taking suggestions for great Holiday cookies' recepies...I highly recommend you try out a few! I'll try some and add some recepies to my blog here later... http://whittakerwoman.typepad.com/whittaker_woman/2008/10/help-me-get-fat.html?cid=136203809#comments

Labels: cookies, Holidays

  ¶ 10/24/2008 09:07:00 AM 0 Comments

  Yellow Cookies HT: Jody One box Pillsbury “pudding in the mix” yellow cake mix 1 egg, slightly beaten 3/4 cup butter, melted 1 cup Rice Krispies Blend all ingredients together. Dough will be crumbly. Form into tight 1-inch balls, place on cookie sheet and flatten slightly. Bake in 350 oven for 10-12 minutes. That's easy, right?! It's cookin with Jody...less than 10 minutes and less than 5 ingredients...beautiful!

Labels: cookies, easy, kids, quick, rice krispies

  ¶ 10/24/2008 08:57:00 AM 0 Comments

  SINGLE CHOCOLATE CAKE-IN-A-MUG 1 coffee mug 4 Tbsp. cake flour (plain, not self-rising) 4 Tbsp. sugar 2 Tbsp. cocoa 1 egg 3 Tbsp. milk 3 Tbsp. oil Small splash of vanilla 3 Tbsp. chocolate chips, optional Add dry ingredients to mug, mix well with a fork. Add egg, mix thoroughly. Pour in milk and oil and vanilla, mix well. Add chips, if using. Put mug in microwave, and cook for 3 minutes on 1000 watts. Cake will rise over top of mug--do not be alarmed! Allow to cool a little; tip onto a plate if desired. (This can serve two if you want to feel slightly more virtuous.) 'Get thee hence' to the microwave!!! This is GREAT!!! It works! I see multiple applications for this gem: With kids; grandkids; 4-H cooking classes; college dorm room when there's only a microwave; late-night cravings; just enough for one or two servings instead of an entire cake..........ha, ha! Creative kids add some drizzles of chocolate syrup and some Cool Whip (didn't put in the chocolate chips). You could add canned frosting, too. The batter does rise up 'way over the top of the mug, but doesn't run down the side. Fun to watch! Be careful not to overcook--our microwave is higher than 1000 watts, and three minutes was a dab too long--dried the cakes out a little bit. Anyway, give it a try! And be sure to watch it the whole time it's baking in the microwave!!!  ¶ 10/22/2008 01:15:00 PM 0 Comments

  Golden Honey Pan Rolls YUM! A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich, buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! -Sara Wing, Philadelphia, Pennsylvania SERVINGS: 24 CATEGORY: Breads METHOD: Baked TIME: Prep: 35 min. + rising Bake: 20 min. Ingredients: 1 cup warm milk (70° to 80°) 1 egg 1 egg yolk 1/2 cup vegetable oil 2 tablespoons honey 1-1/2 teaspoons salt 3-1/2 cups bread flour 2-1/4 teaspoons active dry yeast GLAZE: 1/3 cup sugar 2 tablespoons butter, melted 1 tablespoon honey 1 egg white Additional honey, optional Directions: In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.) When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in two greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. For glaze, combine sugar, butter, honey and egg whites; drizzle over dough. Bake at 350° for 20-25 minutes or until golden brown. Brush with additional honey if desired. Yield: 2 dozen.

Labels: bread, dinner, dinner rolls, honey, rolls, yeast

  ¶ 10/21/2008 02:43:00 PM 0 Comments

  Ch-Ch-Ch Changes! I am going to become a first time Mom in just a little while - we are still counting the weeks, but that won't last long...it's only 23 days until the due date! And we are moving to a new city, well actually, my husband already lives there in our apartment and I still live in Tulsa with my parents to be closer to the hospital when the time comes and to continue working for another week. We have lived with them for quite a while, on the job hunt and saving money for the baby. And needless to say, I am spoiled living with the parentals! My dad takes care of the laundry and grocery shopping - he's retired. And Momma has a housecleaner who comes once a week, so I havn't had to clean the bathroom or anything else for that matter, in a long time! And the rule is in the house, that if you do the cooking, you don't have to lift a finger to help cleanup (greatest kitchen rule ever invented - Dale and I have also implimented it into our home). So now that I am having a baby, we have a place in Ponca City, and I will be moving there soon, there are many new responsibilities that I will be taking on and many responsibilities that I just haven't had in quite some time that I will be undertaking by myself once again. My husband is great about helping around the house, he does the dishes without being asked like a pro (I am definately blessed!), but there are still certain responsibilities that belong to the woman and I am proud to do for him and our family. I just am probably a little rusty...one of the things that I want to make a good habit now that I still have the time to learn, is cutting coupons and shopping wisely for our groceries. Another is cooking and planning out our meals. So I am reading other women's blogs and am inspired... I think that I am going to change up the way that I grocery shop and prepare meals. I want to do a large shopping trip once a month to get everything that I need for a few meals for Dale and I (little man will be just milk for quite some time). I want to get into this habit now so that whenever we do a have a larger family to feed, I can budget, cut coupons, and possibly make my in kitchen time as minimal as possible to have time to spend with the family. I am going to make a big grocery shopping trip to get everything for a few meals that we can freeze and get out when we want them for example...chili, lasagna, casseroles, sloppy joes, spagetti sauce...these are staples in our home and I know that if I can make it easier to prepare a meal in the evening, I will function a little better, especially if I have to work outside of the home someday, or if we have more kids than I have arms - both are very likely in the near future! Thanks to these ladies for the inspiration... Holly and the Steiger's to name a few. So do you bulk grocery shop, cut coupons, or freeze meals to feed your family? Any advice for this new mom and soon to be housewife (again)!  ¶ 9/15/2008 09:13:00 AM 2 Comments

  The Seay's Chocolate Chip Cookies I stole this recipe from Liz Seay's blog...so give credit where credit is due! Thanks Liz!! I'll definitely try this one out...often...i have a soft spot for cookie dough! ~~~~~~~~~~~~ I do not know how to preface something so good, so buttery, so chocolatey...so perfect with a cold glass of milk. They really need no introduction. Without further ado... Classic Chocolate Chip Cookies (Adapted from Jacques Torres) I will say that this original cookie recipe from Torres is rather fancy. And as much as I appreciate gourmet, it's not practical for me...so here is the simplified version. Still amazing- much easier made with ingredients most of us already have in our kitchens. (Some of the measurements are weird...but make sure you follow them closely. If you need to know how to correctly measure flour in a recipe, watch this.) 3 2/3 cups minus 2 TBS. flour 1 1/4 tsp. baking soda 1 1/2 tsp. baking powder 1 1/2 tsp. sea salt (I use about 1 1/4...I think they're too salty otherwise) 2 1/2 sticks unsalted butter, softened (NOT melted & definitely not margarine, use real butter) 1 1/4 cups light brown sugar 1 cup plus 2 Tbs. granulated sugar 2 large eggs 2 tsp. vanilla extract 1 1/2 packages of Ghirardelli (60% cacoa) chocolate chips (or about 21 ounces) Combine flours, baking soda, baking powder and salt in a medium bowl. Whisk well, then set aside. In a large bowl, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Slowly add the dry mixture and mix until just combined. Add the chocolate chips and stir in with a large spoon until well incorporated. Press plastic wrap against the dough and refrigerate in bowl for 12 hours or overnight. Take dough out of fridge at least an hour before baking to let it soften otherwise it will be too hard to scoop. (Don't leave it out too long though, you don't want it too soft either) When getting ready to bake, preheat your oven to 350 degrees. Use a parchment lined baking sheet or an air bake cookie sheet and scoop 6 to 8 mounds of dough onto sheet. (large scoops of dough..like 1/4 to 1/3 cup size) They spread when cooking so make sure you space them a few inches apart. Bake until golden brown on the edges but the centers still look soft, about 15 to 18 minutes. Transfer cookies to wire rack to cool. This recipe makes a lot of dough, so I usually cook a few at a time or make big batches to share. (yes, I do share my cookies even though it is sometimes hard to part with them:) I do not know know why the dough needs to chill overnight, but it does. I think it has something to do with the eggs incorporating and the flavors blending... but it IS important. If you make the dough and then immediately try to bake some, they are not as good. I promise. I've tried it. Be patient! Find some other chocolate to snack on while you are waiting:) I think the dough gets a little better every day, but its usually gone by the third day around here. Enjoy! Wipe your face when you're done:)

Labels: chocolate, chocolate chips, cookies, Liz Seay, overnight, recepie's from other bloggers, Robbie Seay Band, share a recepie

  ¶ 9/09/2008 06:43:00 AM 0 Comments

  Blueberry Buckle :: The Steiger's Thanks to the Steiger Clan for sharing a recepie! Sounds yummy. Blueberry Buckle Cake: 1 1/2 cups all-purpose flour 2 tsp baking powder 1/4 tsp salt 1/2 cup sugar (or less) 1/4 cup butter, softened 2 eggs 1/2 cup milk 3 cups fresh blueberries Topping: 1/3 cup all purpose flour 1/2 cup brown sugar 1/2 tsp cinnamon 1/4 cup butter 1/4 cup walnuts (optional) Heat oven to 350 degrees. Grease and flour 8 x 11 baking pan (sometimes I do two 8x8 pans) Cake In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat sugar and butter until fluffy. Add eggs; beat well. Add try ingredients and milk to sugar mixture, beating well after each. Spread batter into pan; top with blueberries. Topping In medium bowl, combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut into 1/4 cup butter until mixture is crumbly. (Stir in nuts.) Sprinkle of batter. Bake at 350 for 55 to 65 minutes or until cake is deep golden brown. Cool 10 minutes; remove from pan. Serve warm with ice cream if desired. Great for freezing!!!

Labels: bake, baking, blueberries, cake, cinnamin, dessert, summer dessert

  ¶ 8/15/2008 09:23:00 AM 0 Comments

  Famous Dave’s Dixie Watermelon Punch

• 1 Large Watermelon
• ½ c. Tangerine Juice Concentrate
• ½ c. Cranberry Juice Concentrate
• 3 Tbsp. Lime Juice
• ½ c. Grenadine
• 1 qt. Lemon-Lime Soda
• 1 gal. Rainbow Sherbet

Slice a small piece off the bottom of the watermelon to level.
Slice top from the watermelon and discard.
Scoop out pulp, removing as many of the seeds as possible.
Puree’ pulp in a blender and drain thoroughly in a colander, pressing puree’ to extract the juice.
Measure 8 cups of the juice in to a large pitcher.
Add the tangerine and cranberry concentrates, lime juice and grenadine.
Chill in the refrigerator.
Cut the edge of the watermelon in a scallop pattern with a sharp knife to make a punch bowl.
Wrap in plastic wrap.
Chill until serving time.
Add chilled lemon-lime soda to the watermelon juice and pour into watermelon shell.
Add scoops of sherbet just before serving.

Labels: juice concentrate, kjrh, party food, picnic, punch, sherbert, sprite, summer, watermelon

  ¶ 7/04/2008 10:52:00 AM 1 Comments

  Banana Split Cake

Labels: bananas, cold, cool whip, dessert, easy, graham cracker crust, pie, pinapple, summer dessert

  ¶ 7/01/2008 01:18:00 PM 0 Comments

  Groundnut Stew :: Sierra Leone, Africa

Here it is, folks. Not sure why anyone else would do this unless my African children are coming over for dinner. But actually, it’s not bad. I rather enjoyed it.

1 lb. stew meat 2 large tomatoes, diced 1/2 cup olive oil 1/2 cup crunchy peanut butter 1 large onion, chopped 1 large red pepper, chopped 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground tumeric

Season beef with cumim, cayenne pepper, and tumeric. Let marinate for 3 hours. Brown meat in oil. Add some water and let simmer until tender. Remove from pan and set aside. In same oil, saute onion and pepper. Add tomatoes and still briskly. Mix peanut butter with water to form a thin paste and add to vegetables. Add beef, stir, and allow to cook for 15 minutes. Serve with rice or boiled sweet potatoes.

There you have it. Groundnut stew.

Thanks Jody for sharing!

Labels: Africa, African Food, peanut butter, Sierra Leone, stew, stew meat

  ¶ 6/19/2008 09:42:00 AM 0 Comments

  Jalapeno's from Jheaven * cream cheese * bacon bits (real bacon is better!) * Lowry's Seasoning (because what can you make that Lowry's doesn't improve!) * garlic salt To prepare the jalapenos: * That's it...now stuff!

Labels: appetizer, bacon, cheese, cream cheese, easy, garlic, jalapenos, Lowry's Seasoning, ONB Bank, party food, quick

  ¶ 6/18/2008 08:24:00 AM 0 Comments

  Creamy Pasta Bake with Chicken

Labels: broth, chicken, cream, dinner, easy, good, Italian Food, linny's creation, one-dish meal, pasta

  ¶ 5/27/2008 02:10:00 PM 0 Comments

  Banana Bread 1/2 c shortening

Labels: bananas, bread

  ¶ 5/11/2008 11:23:00 AM 1 Comments

  Berbere

Berbere is a mix of spices used in Ethiopian and Eritrean cuisine. It consists of a fiery mix of chili and several aromatic spices.

Ingredients

• ¼ tsp ground allspice
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp ground cardamom seed
• ½ tsp ground coriander seed
• ½ tsp ground fenugreek seed
• ½ tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp ground black pepper
• 2 Tbs salt
• 2 cups chili flakes

Procedure

1. Roast everything except the pepper, chili and salt, in a heavy saucepan or cast-iron frying pan for about 5 minutes on a low heat.
2. Stir in the pepper, chili and salt, and keep stirring for another 10 minutes.
3. Store in a glass jar, away from sunlight.

Labels: Ethiopian Food, seasoning, spices

  ¶ 4/25/2008 12:39:00 PM 0 Comments

  Berbere

Berbere is a mix of spices used in Ethiopian and Eritrean cuisine. It consists of a fiery mix of chili and several aromatic spices.

Ingredients

• ¼ tsp ground allspice
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp ground cardamom seed
• ½ tsp ground coriander seed
• ½ tsp ground fenugreek seed
• ½ tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp ground black pepper
• 2 Tbs salt
• 2 cups chili flakes

Procedure

1. Roast everything except the pepper, chili and salt, in a heavy saucepan or cast-iron frying pan for about 5 minutes on a low heat.
2. Stir in the pepper, chili and salt, and keep stirring for another 10 minutes.
3. Store in a glass jar, away from sunlight.

  ¶ 4/25/2008 12:39:00 PM 0 Comments

  Cuisine of Ethiopia

Most Ethiopian dishes are based on berbere, powdered hot red pepper that also contains a variety of other spices. Spiced, clarified butter is also commonly used, as are a variety of other spices. Usually several dishes are served at a meal, and Injera, a flat, pancake-like bread is always included. Stew or "wat" dishes are the mainstay of Ethiopian cuisine. They can be meat, grain or vegetable based, and are usually highly spiced, but not always hot. Perhaps because Orthodox Christian Ethiopians traditionally eat vegetarian food twice a week, the cuisine has developed a large variety of complex vegetarian dishes. The following are some of the most common Ethiopian dishes:

MEAT DISHES

Doro Wat - Chicken Stew is a popular Ethiopian dish, Doro Wat consists of chicken stewed in a red hot pepper sauce. The chicken is cooked until it is quite tender and served with the bones in. Hard-boiled eggs are included in the stew, pierced before cooking so that they absorb some of the sauce.

Siga Wat - Beef stew in hot red pepper sauce. The beef is cut into small pieces and stewed until tender.

Beg Wat - Lamb stew in hot red pepper sauce. The lamb is cut into chunks, sometimes with the bone in.

Kitfo - Raw, finely chopped spiced beef.

VEGETABLE DISHES

Gomen Wat - Boiled collard greens with garlic, onions and sometimes, ginger.

Mesir Wot - Lentils, usually cooked in hot pepper sauce. This dish ranges from hot to very hot. Lentils are cooked until they are quite soft and blend slightly with the sauce.

Shiro Wot - A stew made from toasted and ground split peas.

DESSERT

Ethiopians do not as a rule eat dessert, although restaurants sometimes offer them as a boon to their non-Ethiopian guests.

DRINKS

Tela - Unfiltered beer, often homemade. Beer in bottles is called "bira".

Tej - A Sweet honey-wine. It is often homemade and is of varying strengths, ranging from the very sweet and almost non-alcoholic "birz", to the stronger and less sweet true tej. It is available in bottles, but the taste does not match that served at home by an expert tej-maker.

Coffee - Coffee originated in Ethiopia and drinking coffee involves its own ceremony. Ethiopians hand roast their coffee, often bringing out a pan of sizzling beans so that their guests can smell the aroma. The coffee is then ground and boiled in a clay pot called a "jebena". The hostess will sit on stool in front of a low table and light chunks of incense, often myrrh. The coffee pot is left to rest until the grinds settle to the bottom. It is then poured into tiny cups and served with sugar. The hostess will make a second pot using the same grinds and the process will be repeated. Sometimes a third pot will be made. Coffee is served at any time during the day and almost always after meals.

  ¶ 4/25/2008 12:38:00 PM 0 Comments

  Chokladboll :: Swedish Chocolate Balls The chokladboll (or negerboll) is a traditional Swedish pastry often eaten with coffee during fika. They are quick and easy to prepare, since they require no baking and only a few, common ingredients.

Labels: chocolate, coffee, cookies, no-bake, oats, party food, sugar, Swedish, sweet

  ¶ 4/25/2008 12:34:00 PM 0 Comments

  Corn Potato Chowder Elam Blank :: The Amish Kitchen Ingredients: 6 medium potatoes (diced) 2 stalks of celery 2 cups cooked corn 1/2 c. onions (optional) 1 tsp. salt 3 tbsp. butter or margarine 6 tbsp. all-purpose flour 3 c. milk ----------------------------------------------- 1) Cover potatoes and celery with water and boil until almost tender. 2) Add cooked corn. 3) In another pan, heat butter or margarine. Stir in flour. 4) Add milk. 5) Add potato-corn mixture including water to milk mixture. 6) Stir and then let it sit for 5 minutes. 7) Serve.

Labels: Amish, celery, chowder, corn, dinner, easy, onion, potatoes, soup, stew

  ¶ 4/25/2008 06:07:00 AM 0 Comments

  Tomato and Red Onion Salad with Lime-Cilantro Dressing Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Taking Sides 2 limes, juiced 1/2 cup cilantro leaves, a couple of handfuls 2 teaspoons hot sauce, eyeball it Salt and pepper 1/3 cup extra virgin olive oil, eyeball it 1 small red onion, quartered and thinly sliced 3 large beefsteak tomatoes, quartered and thinly sliced Place the lime juice, cilantro, and hot sauce in food processor and add a little salt and pepper. Turn processor on and stream in extra-virgin olive oil. Taste dressing and adjust seasonings. Pour dressing into a bowl and add onions and tomatoes. Toss gently and coat in dressing. Let stand 5 to 10 minutes and serve.  ¶ 4/18/2008 04:18:00 PM 0 Comments

  Chili-Garlic Roasted Broccoli Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Taking Sides 1/4 cup extra virgin olive oil, eyeball it 5 to 6 cloves garlic, finely chopped 1 tablespoon chili powder 1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates) 1 large head broccoli, cut into thin, long spears Preheat oven to 425 degrees F. Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

Labels: broccoli, evoo, garlic, oven roasted

  ¶ 4/18/2008 04:17:00 PM 0 Comments

  Smoky Chipotle and Cheddar Mac Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Taking Sides 1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling 3/4 pound chorizo, 1 package, casing removed and diced 1 (15-ounce) can diced fire roasted tomatoes, drained 1 small onion, finely chopped 2 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili 3 tablespoons all-purpose flour 3 cups whole milk 1 cup chicken stock 3 cups shredded smoked Cheddar Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente. While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve. While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes. Drain macaroni or pasta. Add cooked pasta back to the large pot. Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.

Labels: 30 Minute Meals, cheese, dinner, macaroni, Rachael Ray

  ¶ 4/18/2008 04:16:00 PM 0 Comments

  Oven Roasted Dinner I made dinner last night, it was so easy and actually pretty healthy too (I am trying to do that more often, but finding stuff that we all like isn't easy!).

Labels: broccoli, chicken, dinner, evoo, good, healthy, olive oil, oven roasted, potatoes

  ¶ 4/08/2008 05:50:00 AM 0 Comments

  Whittaker Garlic Bread 9-10 medium cloves garlic, skins left on 6 Tbs unsalted butter, softened 3 Tbs grated Parmesan cheese ½ tsp salt 1 loaf italian bread, halved lengthwise ground black pepper 1. Adjust oven rack to middle position and heat oven to 500 degrees. Meanwhile, toast garlic cloves in small skillet over medium heat, shaking pan occaionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool to handle, skin and mince cloves. Using a dinner fork, mash garlic, butter, cheese,and salt in small bowl until thoroughly combined. 2. Spread cut sides of loaf evenly with butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto rimmed baking sheet; bake, until surface of bread is golden brown and toasted, 5-10 minutes. Serve immediately. Thanks Heather!

Labels: bread, cheese, garlic, garlic bread, Italian Food, quick

  ¶ 4/03/2008 11:45:00 AM 0 Comments

  Siga Wot (HT: Apryl)

Labels: African Food, Ethiopian Food

  ¶ 2/19/2008 08:03:00 AM 1 Comments

  Atar Alecha: Spicy Split Peas

1 onion, pureed in food processor

2 garlic cloves, finely minced or mashed through a garlic press

2 tablespoon niter kibbeh (or plain butter if you do not have niter kibbeh on hand)

1 cup dry split green peas, rinsed and drained

1/2 teaspoon turmeric

1 teaspoon salt

3 teaspoons green chili, seeded and finely chopped

1 cup water

Soak the split peas for an hour in three cups of water. Bring the peas to a boil. Reduce heat and simmer 30-45 minutes, adding more water if necessary. When the peas are cooked, drain any excess water and mash well. Set aside.

In a dry pan over medium heat, stir-fry the onion and garlic for 2 minutes, stirring frequently. Turn heat down a little. Add the niter kibbeh or butter and sauté until the onion becomes transparent. Add the mashed peas, turmeric, salt and green chili to the onion mixture. Add the water and cook to reduce the mixture to a thick, well-spiced pureé.

Serve warm or room temperature with injera.

The split pea recipe didn't make very much. Fearing I wouldn't have enough food for our geography night guests (because isn't this everyone's worst nightmare?), I found this recipe on the same blog. I originally had hoped to make a Shiro, but don't have any shiro powder. The Waal's had brought home a tupperware full of berbere, and shared some with me. This recipe was also EASY (or as Eli would say, "Easy as a piece of pie."). A little bit spicy, but my kids still ate it.

(HT: Apryl)

Labels: African Food, Ethiopian Food, garlic, peas

  ¶ 2/19/2008 08:01:00 AM 0 Comments

  Easy Injera

2 C white flour

1 Tbs baking powder

1 tsp salt(or substite the above with 2 C self-rising flour) **this is what I did in order to simplify**

1/2 C whole wheat flour

1 C. soda water

2 C water

Sift the flour, add the soda water and regular water. Stir. You should have a thin batter.

Heat a griddle or wide pan with some vegetable oil until it's hot enough that a drop of water dances on it.

**I did this, and my first try came out crispy, like a fried pancake. After that attempt, I used only a papertowel with minimal oil**

Pour a ladle (amount should be adjusted for the size of your pan) of batter in the center and swirl it around. You may need to "push" the batter out with the back of a spoon. It should make a thin crepe-like layer.

Cook over fairly high heat. The top will bubble as it sets. If I think the bottom will brown too much but the top isn't setting, I put a lid on the pan for 5-10 seconds to trap the heat to help the top set. I use a thin metal spatula to loosen it from the pan and then slide it out on to a platter.

Roll the injera cigar-like and set aside. Wipe the pan with a paper towel with some oil on it and start the next one.

If your injera is sticking to the pan too much, it's possible that your griddle is not hot enough.

**This recipe only makes enough for 2 people, I think I did about 4 times this and we had more than enough**

(HT: Apryl)

Labels: African Food, Ethiopian Food

  ¶ 2/19/2008 07:58:00 AM 0 Comments

  Sunday Scones 4c ups plus all-purpose flour 2 Tbsp sugar, plus additional for sprinkling 2 Tbsp baking powder 2 tsp salt 3/4 lb cold unsalted butter, diced 4 extra-large eggs, lightly beaten 1 cup cold heavy cream 3/4 cup mini chocolate chips 1 egg beaten with 2 tablespoons water or milk for egg wash Preaheat the oven to 400 degrees.

Labels: bread, brunch, chocolate chips, Sunday food

  ¶ 2/19/2008 07:51:00 AM 0 Comments

  Bourbon Street Buffalo Wings
For the sauce: 2 tablespoons butter 1 large shallot, chopped 2 garlic cloves, chopped 2 ounces bourbon 1/2 cup brown sugar 1/2 cup honey 1 tablespoon ancho pepper, finely chopped 8 ounces chili sauce 8 ounces barbecue sauce 3 ounces wing sauce For the wings: Oil, for frying 50 chicken wings Blue cheese dressing, for serving Bourbon, for serving For the sauce: In a large saucepan, melt the butter. Add the shallot and garlic cloves and saute, about 2 to 3 minutes. Stir in the bourbon, brown sugar and the honey to heat through, 1 minute. Next add the ancho pepper, chili sauce, barbeque sauce, and wing sauce and cook, stirring occasionally for 2 minutes. Keep warm until ready to serve. For the chicken wings: Heat oil in a deep-fryer. As you make the sauce, drop chicken wings, in batches (the amount you drop in at 1 time will depend on the size of your fryer) into the deep-fryer. Fry until golden brown on both sides. Remove the wings from the oil and drain. Add the wings to a large mixing bowl and toss in the sauce, coating each wing. Serve blue cheese dressing and 1/2 shots of bourbon, on the side, for adults to sip.

Labels: buffalo wings, chicken

  ¶ 1/31/2008 03:21:00 PM 1 Comments

  Chili Suizas Bake

Labels: 30 Minute Meals, bake, casserole, cheese, chicken, football food, garlic, lime juice, Mexican, one-dish meal, onion, party food, Rachael Ray

  ¶ 1/26/2008 08:33:00 AM 0 Comments

  Wonderful Wonton Soup Thanks Kristin. She shared with me this link.

Labels: Chinese Food, soup

  ¶ 1/15/2008 04:31:00 PM 0 Comments

  Virginia Chili just mix the ingrediants and heat!

 2 cans of tomoatoes (keep all juice from at least one can)
1 can corn (sweet, golden and white is good too) - or 2 cans, personal choice
1-2 lbs cooked ground beef/turkey
1 med-lrg onion (again, personal preference as much as you like!) (i usually saute the onion in with the ground meat while it is browning up)
3 cans kidney beans (1 can dark/1 can light) - keep juice from all cans
1-2 small can tomato sauce (plain or flavored, if you'd like)
garlic - to taste - we mince up a few (the more the merrier) cloves and use garlic sea salt too
chili powder - to taste spices to taste Dale's Aunt made this one night when we were in Virginia for Christmas last month...I am remembering it best I can...but her's was good!!

Labels: chili, family recepie, garlic, ground meat, healthy, meal, one-dish meal, onion, tomatoes, turkey

  ¶ 1/11/2008 08:09:00 PM 5 Comments

  Corn Chowder

Chef Jack's Corn Chowder Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Soup's On

1 cup (2 sticks) butter 1 small onion, diced 1 small carrot, finely diced 1 small celery stalk, diced 1 clove garlic, minced 1/2 cup all-purpose flour 3 cups white corn kernels, fresh or frozen 3 cups chicken stock 2 cups half-and-half Pinch freshly grated nutmeg Kosher salt and freshly ground black pepperMelt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. Other Recipes from this Episode The Lady and Sons Beef Vegetable Soup Creamy Squash Soup Easy Yeast Roll

Labels: butter, carrots, chicken, chowder, corn, garlic, half-in-half, one-dish meal, onion, soup, warmth

  ¶ 12/03/2007 04:11:00 PM 0 Comments

  Cream Cheese Frosting (great with Pumpkin Gems) 1 package (3 oz) cream cheese, softened 3/4 c butter 1/2 t vanilla 1 T milk 2 cups powdered sugar Cream together butter and cream cheese. Beat in vanilla and milk. Gradually add powdered sugar until frosting is desired consistancy. Drop onto mini-muffins.

Labels: cream cheese, cupcakes, family recepie, frosting, fun, mini-muffins, muffins, party food, pumpkin, Thanksgiving

  ¶ 11/21/2007 07:06:00 AM 0 Comments

  Pumpkin Gems - aka "Little Drops of Clouds" Thanks Kim!! Cake: 1 yellow cake mix 3 eggs 1/2 cup oil 1 t baking soda 2 t cinnamon 1 can (20 oz) pumpkin Preheat oven to 350. Blend together all ingrediants. Fill paper lined MINI Muffin pans 2/3 full. Bake for 15 minutes. Cool then frost with Cream Cheese Frosting.

Labels: cupcakes, dessert, easy, frosting, fun, good, mini-muffins, muffins, party food, pumpkin, quick, sweet, Thanksgiving

  ¶ 11/21/2007 07:03:00 AM 0 Comments

  CORNBREAD CASEROLE Ingredients

1 - lb ground beef

1 – packet of taco seasoning

1 - can of ranch style beans

1 - can of sweet corn

1 - can of tomato juice

1- casserole dish

1or2 - boxes of Jiffy corn bread

(prepare this as instructed on back of box and preheat oven according to box) set aside

Preparation

Brown hamburger and add taco seasoning to meat while cooking. Drain grease and set aside

Mix corn, beans, and tomato juice together in a bowl.

(On the tomato juice I usually just pour it in the can of beans to measure it out)

Once the meat is done and drained add it to the corn, bean and juice mix. Stir and mix it all up.

Pour it into the bottom of the casserole dish and spread out evenly.

Next pour the cornbread mixture over the op of the meat mixture and spread evenly.

Bake at the recommended time and temp as directed on the box for the cornbread.

Enjoy!!

Thanks Deana!!

Labels: casserole, corn, corn bread, Mexican, taco

  ¶ 11/09/2007 03:31:00 PM 0 Comments