 "where lazy chefs come together to discuss culinary theory" Anaheim Jalapeno Hot Sauce Because who doesn't like it spicy?
1. In a sauce pan over high heat, combine the oil, peppers, garlic, onion and salt. Saute or 4 minutes. 2. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature. 3. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar. 4. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator. It's best to allow the sauce to refrigerate overnight for the flavors to blend fully. Hotness of the sauce will vary as the peppers hotness usually varies. Baklava The Greek favorite that is actually pretty easy to make
1. Preheat oven to 350 degrees. Butter the bottoms and sides of a 9x13 inch pan. 2. Chop nuts and toss with cinnamon. Set aside. 3. Unroll phyllo dough. Cut whole stack in half to fit pan. (Cover phyllo you're not using at the moment with a dampened cloth to keep from drying out as you work.) Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered as your foundation. 4. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of phyllo. Butter again, sprinkle nuts again, top with phyllo again, layering as you go. The top layer should be about 6 - 8 sheets deep. 5. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. 6. While baklava is baking, make the glaze sauce. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. 7. Remove baklava from oven and immediately spoon glaze sauce over it. Let cool. Serve in cupcake papers and enjoy. You may leave leftovers uncovered as it may get soggy if it is wrapped up. Yum Yum Tuna Casserole Because who doesn't like a tuna casserole
1. Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, and drain well. Return noodles and peas to the pot. 2. Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serves 5-7. Chocolate Covered Strawberries Impress your lover in 30 minutes.
1. Insert toothpicks into the tops of the strawberries. 2. In a double boiler, melt the chocolate chips and shortening, stirring occasionally until smooth. 3. Holding them by the toothpicks, dip the strawberries into the chocolate mixture, leaving a 1/4 inch uncovered. 4. If you're feeling feisty, turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. Otherwise, place strawberries on wax paper to cool. 5. You can also use semi-sweet chocolate chips, white chocolate chips, peanut butter chips, and/or butterscotch chips in lieu of, or in addition to the milk chocolate chips. Get creative. Jenny's 7- Layer Dip This dip is a hit for any office party, or just around the home.
1. Take 9"x13" glass casserole dish. Layer beans on bottom, about half inch deep. 2. In separate bowl, mix sour cream and taco seasoning. Place on top of beans, again half inch deep. 3. Place thin layer of guacamole on top of sour cream. 4. Cover with cheese. 5. Top with tomatoes, green onions, and olives. 6. Must chill at least 30 minutes to achieve proper flavor consolidation. This will make two big dishes. Are You Ready to Guac - amole? Quick, easy, simple. The D-mo way
1. Put avocado (minus the pit and skin) in a medium sized mixing bowl and mash. 2. Stir in chopped onion and tomato. Mix and mash together. 3. Squeeze in juice from 1/2 a lemon. 4. Add squirts of Tabasco (add less if you don't want it that spicy). Mix and mash again. 5. Add salt and/or additional lemon juice and/or additional Tabasco to taste. 6. According to my mother, save the pit and place it with any leftovers. It helps the guacamole keep longer. The Official "Pancake Day" Pancake Recipe As used by the folks of Liberal, Kansas on Pancake Day
1. Find the largest bowl you can find. 2. Mix everything together thoroughly (Multiple mixers may be required) 3. Pour on a pre-heated, pre-greased skillet. Cook until edges turn golden-brown then flip. 4. Serves 1000. (yes, I said 1000) Seven Layer Dip The classic Mexican fiesta for your mouth
1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature. 2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. 3. Sprinkle 2 cups of shredded cheese on top of beans. 4. Spread beef on top of cheese. 5. Spread sour cream very slowly on top of beef. 6. Spread guacamole on top of sour cream. 7. Pour salsa over guacamole and spread evenly. 8. Sprinkle black olives, tomatoes, green onions and the remaining shredded cheese on top. 9. Serve at room temperature. Refrigerate leftovers (if any) and serve cold the next day. Serves 10-15. The Schuss-Boomer A sensational cold weather drink
1. Heat Dr. Pepper. 2. Place lemon slice in bottom of mug. Add lemon juice and rum. 3. Pour piping hot Dr. Pepper to fill mug and serve. Dr. Pepper Cocoa Simple beyond all reason
1. Mix all ingredients well. Warm over moderate heat and serve with whipped cream. (Serve 4-6) Valerie's "Infamous" Potato Soup Good. Tasty. Filling. And a viable excuse for tardiness.
1. Fry the bacon in a large pot or dutch oven. 2. While bacon is cooking, rough chop the potatos and the onion. 3. When bacon is cooked, remove it from the grease and place on a plate covered with paper towels. 4. While the bacon grease is still hot, put all of the onions and potato in the pot. Stir until all of the potatos and onions are coated with the grease. 5. Cover and cook on medium high, stiring occasionaly until all potatos are soft. 6. After the potatoes are soft, add the remaining ingredients except for the bacon. Stir until well blended. 7. About 10 minutes before you're ready to eat, crumble up the bacon and stir it into the soup. 8. Cover and simmer on low until you're ready to eat it. Soup is best served hot with a nice french bread. Super 'N Spice Nuts A quick and easy tasty treat.
1. Combine all ingredients in a large saucepan. Cook over medium heat, stirring frequently until liquid evaporates (about 30-40 minutes). 2. Spread on wax paper to cool. Yields about 3 1/2 cups of nuts. Enjoy. Kimmelweck Rolls For some excellent "beef on weck."
1. Proof yeast. Add shortening, sugar, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. 2. Fold egg whites into yeast mixture. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. 3. Knead, adding more flour as necessary, for 8-10 minutes, until smooth and elastic with bubbles. Place in oiled bowl, turn to coat, and cover with damp towel. 4. Let rise until double, about 1 hour. Punch down, cover and let rise again until double, about 45 minutes. Punch down and turn out onto lightly oiled surface. 5. Divide dough into 18 pieces. Use rolling pin to flatten each piece into a 7 inch circle. Fold left side to center to form a flap. Halfway down flap fold again to center to form another flap. Repeat all the way around to make overlapping flaps. Lift the first flap to ease the last flap underneath. Press center to seal the dough. Place rolls upside down on a well-greased baking sheet, 3 inches apart. Let rise 30 minutes, turn right side up, let rise 15 more minutes. 6. Preheat oven to 425. Put a shallow pan on the bottom shelf of oven. Lightly brush the rolls with egg wash. Sprinkle with seeds or coarse salt. Place 1 cup of ice cubes in the heated pan in oven. Immediately put the rolls in and bake 15 to 20 minutes until golden brown (internal temp will read 190). Remove and cool on racks. Sparkling Parisian Punch From the "Cooking with Dr. Pepper and 7 UP" cookbook
1. Combine orange juice and grenadine in a tall glass. 2. Add in the scoop of sherbet. 3. Slowly pour in 7 UP. Serves 1. Swedish Meatballs For when the Swedish are coming over for dinner.
1. Preheat oven to 350 degrees. 2. In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet. 3. Bake at 350 degrees for about 20 minutes. 4. While the meatballs are cooking... in a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. 5. Pull the meatballs out of the oven, and place them in a lightly greased 2 quart casserole dish. Pour the soup mix over the meatballs. 6. Bake uncovered at 350 degrees for another 40 minutes. 7. While the meatballs are baking... cook the pasta as indicated on the box. 8. To serve, place a serving of pasta on a plate, and place 4-5 meatballs on top with lots of sauce. Sprinkle with parsley before serving. Serves 4-5. Enchiquitos Is it an enchilada? Is it a taquito? It's an enchiquito!!!
1. Preheat oven to 325 degrees. 2. In a rectangular casserole dish, pour half the can (8 oz.) of the sauce. Be sure to completely cover the bottom of the dish. 3. Place taquitos, side by side, in the dish. Pour the rest of the sauce on top, completely drowning the taquitos. 4. Sprinkle cheese on top. Cover the dish with tin foil and bake for about 20 minutes. 5. After baking, remove tin foil and allow to cool for a few minutes. Serve with salsa, sour cream, and/or guacamole. Serves 5-7. "Couldn't Be Easier" Chicken Strips Tasty chicken tenders that are a little too easy to make.
1. Preheat oven to 325 degrees. 2. Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs. 3. Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Serves 4. Rhubarb Strawberry Jam When you just have extra rhubarb lying around.
1. In a large saucepan, stir together the fresh rhubarb and sugar. Cover, and let stand overnight (or at least 8 hours). 2. Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. 3. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate overnight. Uncle Butch's Homemade Irish Cream (thanks to Val's Aunt Penny for this) When you have whiskey lying around, but you're not a whiskey drinker.
1. Find a jar with a tight fitting lid. Add all ingredients (condensed milk, half & halk, syrup, coffee, and whiskey) into jar, and secure lid. 2. Shake, shake, shake... extremely well until the coffee dissolves and the chocolate syrup has blended in. Crack open the lid and enjoy! Super Mega Easy Key Lime Pie a.k.a. Lazy Man's Key Lime Pie This pie is so easy, anyone can make it.
1. Preheat oven to 375 degrees F. 2. In a medium sized bowl, combine the egg yolks, sweetened condensed milk and lime juice. Mix really well. Pour into unbaked graham cracker shell. 3. Bake for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired. Early Times Mint Julep "The Official Mint Julep of the Kentucky Derby" for over 16 years.
1. Make a simple syrup by boiling sugar and water together for five minutes. 2. Cool and place in a covered container with six to eight spring of mint, then refrigerate overnight. 3. Make one julep at a time by filling a glass with crushed ice, adding one tablespoon of the refrigerated mint syrup, and two ounces of the Kentucky Whiskey. (If your local retailer doesn't carry Early Times, another brand of Kentucky Whiskey may be substituted). 4. Garnish with a sprig of fresh mint and enjoy! Chicken Flautas An easy and tasty dish for Cinco de Mayo.
1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together. 3. In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil. 4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas. 5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown. 6. Let cool for a minute or two. Serve with sour cream, guacamole and/or salsa. Peppermint Pattie Coffee/Cappuccino An excellent after-dinner drink
1. In large microwave-safe mug place peppermint pattie pieces and milk. 2. Microwave at high (100%) for 30 seconds or until candy is melted and smooth when stirred. Stir in hot coffee until mug is almost full. 3. Top with whipped cream, if desired. Serve immediately. (Serves 1) Green Summertime Quencher A good thirst quenching drink on a hot day.
1. In a punch bowl or large pitcher, combine the sports drink and the lemon-lime soda. Stir gently and serve over ice. (Serve a lot) Jerky Jerk Seasoning Ideal for summer barbeques. Good on meat, chicken, & pork
1. In a small, nonporous bowl, combine the onion flakes, thyme, allspice, ground black pepper, cinnamon, cayenne pepper and salt and mix well. 2. Rub meat lightly with oil. Rub seasoning on oiled meat. This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place. Bubble & Squeak A tasty idea for leftover mashed potatoes.
1) Scrub potatoes (leave skins on) and cut into large chunks, and place in large pot. Fill pot with enough water to cover potatoes. Salt the water. Boil until potatoes are soft. 2) While potatoes are boiling, core a head of cabbage and save half. Boil other half in second pot of water until tender. 3) Drain potatoes. Add milk and butter. Mash until potatoes reach slightly lumpy consistency. 4) Drain cabbage. Rough chop into smaller pieces. Add to potatoes. 5) Add salt and pepper to taste. 6) Let potato mix cool for 30 minutes. 7) In frying pan, melt a tablespoon of butter. 8) Take a large spoonful of potato mix and form into a patties. Repeat until potato mix is gone. Should have about 10-12 patties. 9) Fry patty in pan, on both sides, until brown. Serves 6. Serve warm and top with sour cream and chives, if you got'em, for added flavor. Sloppy No-Joe's A vegetarian spin on the traditional dish.
1. Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic. Saute until tender. 2. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes. 3. Stir in kidney beans and cook another 5 minutes. 4. Hollow out hoagie rolls, leaving about a 1/2 wide shell of bread. For added variety, you can sprinkle shredded cheddar cheese inside the empty hoagie rolls. 5. When bean mix is cooked and ready to go, fill in the hollowed hoagie rolls. Serve immediately. The bread bowl method allows most of the bean mix to stay in the sandwich and make is substantially less sloppy. This recipe is good meatless dish that can be microwaved the next day for leftovers. |