1 can of chicken broth
1 jar of verde sauce (its over by the Pace Picante- I like mild)
3 breasts of chicken cooked and shredded
3 cans of White beans drained
1 small container of sour cream (I think it's a 16 ounce?)
1 small can of chopped green chili's
few shakes of garlic salt and pepper
1 can of corn drained
1/3 cup of shredded cheese (like mild cheddar or mexican)
Up to1 TBS of sugar to give it a little sweetness
Throw it all in a soup pot and cook on med/low and low for about 35 minutes
Tuesday, December 14, 2010
Sunday, December 5, 2010
French Dip Sandwiches
6 cups water
1 packet onion soup
4 Tbsp instant beef bouillon
1 tsp Worcestershire sauce
Salt to taste
2 dashes of garlic powder
2 dashes of onion powder
1/8 tsp dry ground mustard
1-2 lbs sliced roast beef
Hobo buns, rolls, or bread
Combine all ingredients, except roast beef and bread. Bring to boil. Add beef and simmer 10 minutes. Serve on buns, rolls, or bread. Dip in the "au jus."
Recipe From: Hillstead Family Foods
1 packet onion soup
4 Tbsp instant beef bouillon
1 tsp Worcestershire sauce
Salt to taste
2 dashes of garlic powder
2 dashes of onion powder
1/8 tsp dry ground mustard
1-2 lbs sliced roast beef
Hobo buns, rolls, or bread
Combine all ingredients, except roast beef and bread. Bring to boil. Add beef and simmer 10 minutes. Serve on buns, rolls, or bread. Dip in the "au jus."
Recipe From: Hillstead Family Foods
Pull-Apart Bacon Bread
1 package (16oz) bacon
3/4 cup minced green pepper
3/4 cup minced onion
3 tubes (7 1/2 oz each) refrigerated buttermilk biscuits
1/2 cup margarine, melted
1/2 cup (2oz) shredded cheddar cheese
Cook bacon until crisp. Drain; crumble and set aside. Saute green pepper and onion until tender. Cut biscuits in fourths (with clean scissors), and place in large mixing bowl. Add cooled sauteed vegetables, crisp bacon, margarine, and cheese; toss until thoroughly mixed. Place in a greased 10 inch tube pan (or well-greased bundt pan). Bake in 350 degree oven for 25-30 minutes. Immediately invert onto large serving plate. Serve warm.
Recipe From: Hillstead Family Food
I think I might try making this for Nate. He loves bacon.
3/4 cup minced green pepper
3/4 cup minced onion
3 tubes (7 1/2 oz each) refrigerated buttermilk biscuits
1/2 cup margarine, melted
1/2 cup (2oz) shredded cheddar cheese
Cook bacon until crisp. Drain; crumble and set aside. Saute green pepper and onion until tender. Cut biscuits in fourths (with clean scissors), and place in large mixing bowl. Add cooled sauteed vegetables, crisp bacon, margarine, and cheese; toss until thoroughly mixed. Place in a greased 10 inch tube pan (or well-greased bundt pan). Bake in 350 degree oven for 25-30 minutes. Immediately invert onto large serving plate. Serve warm.
Recipe From: Hillstead Family Food
I think I might try making this for Nate. He loves bacon.
Butterbeer
I'm making butterbeer for my sister for Christmas. I'm storing the recipe ideas here so I don't lose them.
RECIPE 1
1 cup (8 oz) club soda or cream soda
½ cup (4 oz) butterscotch syrup (ice cream topping)
½ tablespoon butter
1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.
2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.
3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!
RECIPE 2
1/4 cup sweetened condensed milk
1/4 cup butterscotch topping
2 tablespoons whipped butter, room temperature
1 1/2 cups vanilla cream soda
Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.
RECIPE 3
FOR THE BUTTERBEER
6 12-ounce bottles cream soda [I prefer IBC or Polar Classics Vanilla, but any will work perfectly]
3 teaspoons imitation butter, or clarified butter (instructions linked above)
FOR THE FOAM
2 cups heavy cream
6 tablespoons sugar
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter
To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter in each glass. Pour 12 ounces of butterbeer into each glass. Lightly stir, if necessary.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter, then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer. Serve immediately.
RECIPE 1
1 cup (8 oz) club soda or cream soda
½ cup (4 oz) butterscotch syrup (ice cream topping)
½ tablespoon butter
1: Measure butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.
2: Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.
3: Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!
RECIPE 2
1/4 cup sweetened condensed milk
1/4 cup butterscotch topping
2 tablespoons whipped butter, room temperature
1 1/2 cups vanilla cream soda
Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.
RECIPE 3
FOR THE BUTTERBEER
6 12-ounce bottles cream soda [I prefer IBC or Polar Classics Vanilla, but any will work perfectly]
3 teaspoons imitation butter, or clarified butter (instructions linked above)
FOR THE FOAM
2 cups heavy cream
6 tablespoons sugar
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter
To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter in each glass. Pour 12 ounces of butterbeer into each glass. Lightly stir, if necessary.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter, then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer. Serve immediately.
Thursday, December 2, 2010
Candied Cinnamon and Sugar Almonds
Candied Cinnamon & Sugar Almonds
*Makes about 2 cups of candied almonds
1 egg white
1 teaspoon cold water
½ teaspoon pure vanilla extract
2 cups unsalted almonds
½ cup packed light brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
Preheat oven to 250 degrees. Line a large (11X17-inch) rimmed baking sheet with foil and lightly spray with cooking spray.
In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff. Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture. In a small bowl, mix the brown sugar, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well. Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about an hour, stirring/flipping every 15 minutes, until the almonds look and feel dry. To check to see if the almonds were done, I carefully picked one up in my fingers and when I pressed around it, I didn’t get any wet sugar on my hands. The coating on the almond felt hard and crunchy. Cool completely before serving or packaging.
Recipe From: My Kitchen Cafe
*Makes about 2 cups of candied almonds
1 egg white
1 teaspoon cold water
½ teaspoon pure vanilla extract
2 cups unsalted almonds
½ cup packed light brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
Preheat oven to 250 degrees. Line a large (11X17-inch) rimmed baking sheet with foil and lightly spray with cooking spray.
In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff. Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture. In a small bowl, mix the brown sugar, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well. Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about an hour, stirring/flipping every 15 minutes, until the almonds look and feel dry. To check to see if the almonds were done, I carefully picked one up in my fingers and when I pressed around it, I didn’t get any wet sugar on my hands. The coating on the almond felt hard and crunchy. Cool completely before serving or packaging.
Recipe From: My Kitchen Cafe
Thursday, November 18, 2010
Grandma's Buttery Holiday Rolls
5 teaspoons active dry yeast
1/2 cup warm water (baby bottle warm)
1 teaspoon sugar
1/2 cup softened butter (or heat it with milk in microwave)
1 and 1/2 cups warm milk (baby bottle warm)
3 eggs
1/2 cup sugar
1 and 1/2 teaspoon salt
5 and 1/2 cups flour, plus more for rolling
4-8 tablespoons softened butter, for spreading
In a large bowl (or freestand mixer) combine yeast, water, and 1 teaspoon sugar. Let stand for 10 minutes to "proof" the yeast. If the yeast rises, continue. If it does not, discard the yeast and begin again. Add butter, milk, eggs, 1/2 cup sugar, and salt. Stir in 2 and 1/2 cups flour with a wooden spoon. Dough will be extremely sticky. Let stand, covered in a warm place for one hour. Add remaining flour, stirring with a wooden spoon for two minutes. Dough will be sticky and ragged. Place dough in refrigerator or cold place (basement or garage?) overnight. About 90 minutes before serving time, divide dough into two balls. On a floured surface, roll one ball out into 12 inch circle. Generously butter top of circle. Cut circle into 16 equal wedges. Roll up, beginning with wide edge. Tuck raggedy edge under and place on greased cookie sheet. Allow to rise, covered in a warm spot for 45 minutes to 1 hour, or until almost doubled. Bake at 350 degrees for about 12 minutes. (Rolls can be frozen at this point, tightly wrapped. Bring to room temperature before warming in oven for five minutes.)
Recipe From: Prudence Pennywise
Tutorial
1/2 cup warm water (baby bottle warm)
1 teaspoon sugar
1/2 cup softened butter (or heat it with milk in microwave)
1 and 1/2 cups warm milk (baby bottle warm)
3 eggs
1/2 cup sugar
1 and 1/2 teaspoon salt
5 and 1/2 cups flour, plus more for rolling
4-8 tablespoons softened butter, for spreading
In a large bowl (or freestand mixer) combine yeast, water, and 1 teaspoon sugar. Let stand for 10 minutes to "proof" the yeast. If the yeast rises, continue. If it does not, discard the yeast and begin again. Add butter, milk, eggs, 1/2 cup sugar, and salt. Stir in 2 and 1/2 cups flour with a wooden spoon. Dough will be extremely sticky. Let stand, covered in a warm place for one hour. Add remaining flour, stirring with a wooden spoon for two minutes. Dough will be sticky and ragged. Place dough in refrigerator or cold place (basement or garage?) overnight. About 90 minutes before serving time, divide dough into two balls. On a floured surface, roll one ball out into 12 inch circle. Generously butter top of circle. Cut circle into 16 equal wedges. Roll up, beginning with wide edge. Tuck raggedy edge under and place on greased cookie sheet. Allow to rise, covered in a warm spot for 45 minutes to 1 hour, or until almost doubled. Bake at 350 degrees for about 12 minutes. (Rolls can be frozen at this point, tightly wrapped. Bring to room temperature before warming in oven for five minutes.)
Recipe From: Prudence Pennywise
Tutorial
Honey Mustard Chicken
4 boneless, skinless chicken breasts. If they are overly thick, slice them in half.
1/3 c butter, melted
1/3 c honey
2 Tbsp of mustard - I used just regular mustard. Recipe says you can use dijon if you prefer the taste of it.
1/4 tsp salt
Tenderize meat. Mix up sauce. Pour sauce over chicken in a glass baking dish. Bake in oven - 350 degrees for 45 minutes to an hour. Baste every 15 minutes - I actually just turned the chicken every 15 minutes. Delicious with mashed potatoes.
1/3 c butter, melted
1/3 c honey
2 Tbsp of mustard - I used just regular mustard. Recipe says you can use dijon if you prefer the taste of it.
1/4 tsp salt
Tenderize meat. Mix up sauce. Pour sauce over chicken in a glass baking dish. Bake in oven - 350 degrees for 45 minutes to an hour. Baste every 15 minutes - I actually just turned the chicken every 15 minutes. Delicious with mashed potatoes.
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