Saturday, October 27, 2007

Fry sauce

A novelty from Utah but it's quite tasty. Great on burgers, chicken sandwiches and french fries. This is another recipe that you can cater to your preferences.

1/2 cup mayo
1/4 cup ketchup (or bbq sauce)
2 tablespoons pickle juice (leave out if using bbq sauce)

Mix together and serve.

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Hamburger buns

Okay so I've been looking for a hamburger bun recipe so I can make my own. I found this recipe on Allrecipes and it looked so good. However I did not make this recipe following the one on and that was a big mistake. Somehow I messed up the recipe in my quest of making it more nutritious and the buns were dry and not very tasty. Again I am telling myself not to play with a recipe until I try it as written first. I'm not even going to list how I screwed this recipe up but I went ahead and posted a picture of my failure. I'll update the next time I make the recipe with a better picture.

1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1 (.25 ounce) envelope active dry yeast
1 egg yolk
1 tablespoon water

Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.

In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.

Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.

Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

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Beef stew

This isn't a recipe that is exact or set in stone. I make it different each and every time I make it. If you don't like an ingredient sub something that you like. You can make it in the crock pot or on the stove.

Stew meat- however much you want and whatever type of cut you want

dredge the meat in flour and fry until brown

add one onion-sliced

6 carrots-chopped


4 potatoes- chopped

2 cloves of garlic-chopped

mix with meat.

add liquid until everything is covered. I use a mixture of beef broth, water, and tomato juices. You can also used can tomatoes.

Cook on low heat 4-5 hours, either on the stove or in the crock pot. I use bay leaves for extra flavor. Use whatever spices you like. I usually use garlic salt and pepper.

You can also use oatmeal, barely, quinoa, or bulger for extra nutrients and to thicken.

I know this isn't a recipe that's easy to follow because its more of personal recipe.

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Thursday, October 18, 2007


Someone posted this recipe on pinchingyourpennies website and I had all the ingredients needed to make this chili so we gave it a try. It was actually really good. I used dried beans that I precooked instead of canned beans. I also only used about 1/2 lb of ground beef. We topped the chili with cheddar cheese, green onions, and sour cream. I served cornbread muffins with the chili.

Fannie Flaggs Chili (Whistle Stop Cafe)
2 lbs. ground beef (I only use 1 lb.)
2 medium onions chopped and peeled
3 cloves of garlic - minced
3 C. beef broth
1 15 oz can tomato sauce
2 14 oz cans diced tomatos - undrained
3 T uncooked oatmeal
1 tsp. salt
1 T sugar
1 T chili powder
1/8 t cheyenne pepper or hot sauce
3 cans beans - mix and match kinds (I cook mine from dry the morning of in the slow cooker.)Cook beef, garlic, and onion until browned. Add all ingredients but beans. Bring to a boil. Simmer 40 minutes and then add beans. Simmer partially covered for 20 minutes. Serve.

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Tuesday, October 16, 2007

Beef and Cheddar Potpie

From Rachel Ray's Spetember 2007 magazine. This was okay but not something I think we'd make again anytime soon. I didn't really like the topping but the meat filling was really good. I think I'll use the meat filling as a basis for a goulash and see if I like it better.

6 tablespoons butter, chilled
1 small onion, chopped
1 1/2 pounds ground beef
28 ounce can diced tomatoes, drained
1 cup beef broth
salt and pepper
1 1/2 cups flour
2 teaspoons baking powder
2 cups shredded sharp cheddar cheese (8 ounces)
1/2 cup milk

Preheat the oven to 375 degrees. Grease an 8 by 12 inch baking dish and set aside. In a large skillet, heat two tablespoons butter over medium high heat. Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Add the beef and cook until no longer pink, about 5 minutes. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid has cooked off, about 20 minutes. Pour into the prepared baking dish and spread evenly.

Meanwhile, in a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry, shaggy dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll or pat into a large, 1/2 inch thick round. Using a 3 inch cookie cutter, cut out 8 biscuits. Gather the scraps of dough, form into a new round and cut out more biscuits. Continue until all the dough has been used.

Place the biscuits on top of the beef mixture as close together as possible and bake until lightly browned, about 35 minutes.

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Monday, October 15, 2007

Homemade croutons

Loaf of day old bread, chopped
4 garlic cloves, crushed and chopped
3 tablespoons butter or extra virgin olive oil

Heat oven to 450 degrees. Layer chopped bread on cookie sheet. Mix garlic and butter/oil and evenly coat the bread. Bake the bread until its as crisp as you like. I usually go for about 5 minutes with me tossing the bread every minute to minute and a half.

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Sunday, October 14, 2007

Crispy Chicken and potatoes

2 teaspoons cornstarch
Table salt
1 whole chicken (3 1/2 to 4 pounds), giblets discarded, skin patted dry with paper towels
2 pounds small red potatoes , scrubbed and halved
2 teaspoons vegetable oil

1. Line roasting pan with foil, letting foil come up sides of pan. Adjust oven rack to middle position (8 to 10 inches from broiler element), place roasting pan on rack, and heat oven to 475 degrees. Coat V-rack with cooking spray.
2. Combine cornstarch and 2 teaspoons salt in small bowl. Use skewer to poke holes all over chicken skin. Rub cornstarch mixture evenly over chicken.
3. Remove roasting pan from oven. Place chicken, wing side up, in V-rack, then place V-rack in roasting pan. Roast chicken 15 minutes. Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up. Roast 15 minutes.
4. Meanwhile toss potatoes, oil, and 1/2 teaspoon salt in medium bowl. Remove roasting pan from oven and, with potholder, carefully transfer V-rack with chicken to rimmed baking sheet. Gather up foil by its corners, capturing any fat and juices, and discard. Arrange potatoes, cut side down, in roasting pan. Using wad of paper towels, flip chicken breast side up in V-rack. Place V-rack back in roasting pan and roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170 degrees, about 20 minutes.
5. Using wad of paper towels, remove chicken from V-rack and pour juices from cavity into roasting pan with potatoes. Place chicken on angel-food-cake pan insert or empty soda can to rest upright for 10 to 15 minutes. Meanwhile, toss potatoes in chicken juices, return to oven, and cook until well browned and crisp, 10 to 15 minutes. Carve chicken and serve with potatoes.

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French Salad Dressing

This salad dressing was very tasty. This recipe came from either Cook's country or Cook's Illustrated.

1/2 cup ketchup
1/2 cup vegetable oil or canola oil
1/4 cup white wine vinegar or distilled white vinegar
2 tablespoons sugar
1 teaspoon grated onion
1/4 teaspoon Tabasco sauce (or more to taste)
Add all ingredients to lidded container and shake vigorously until combined. (Dressing can be refrigerated in airtight container for 1 week.)

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Tuesday, October 9, 2007

French Potato Salad

Saw this on America's Test Kitchen and thought it looked so yummy. It does taste really really good. Plus its very easy to make.

If fresh chervil isn’t available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs.
pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
tablespoons table salt
medium clove garlic , peeled and threaded on skewer
1 1/2
tablespoons champagne vinegar or white wine vinegar
teaspoons Dijon mustard
cup olive oil
teaspoon ground black pepper
small shallot , minced (about 2 tablespoons)
tablespoon minced fresh chervil leaves
tablespoon minced fresh parsley leaves
tablespoon minced fresh chives
teaspoon minced fresh tarragon leaves

1. Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.
2. Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.
3. Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.

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Wash, peel, and core 13 1/2 lbs of apples. Place apples in a 10-quart pot. Add 1/2 cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunky style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup cugar per quart of sauce. Taste and add more if preferred. Reheat sauce to boiling. Fill jars with sauce leaving 1/2 inch headspace.
Pints processing time in boiling water canner
0-1,000 ft above sea level 15 minutes
1,001- 3,000 ft above 20 minutes
3,001-6,000 ft above 20 minutes
above 6,000 ft 25 minutes

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Monday, October 8, 2007

Apple Butter

8 lbs apples
2 cups cider
2 cups vinegar
2 1/4 cups white sugar
2 1/4 cups brown sugar
2 tbsp cinnamon
1 tbsp ground cloves
Wash, remove stems, quarter, anc core fruit. Cook slowly in the cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with spices and sugar, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half pint or pint jars, leaving 1/4 inch headspace. Adjust lids and process.
Process times
0-1,000 ft above sea level 5 minutes
1,001-6,000 above 10 minutes
above 6,000 15 minutes

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Thursday, October 4, 2007

Apple Pie Filling

For 7 quarts:

Blanched, sliced fresh apple slices 6 quarts

granulated sugar 5 1/2 cups

clear jel 1 1/2 cups

cinnamon 1 tbsp

cold water 2 1/2 cups

apple juice 5 cups

bottled lemon juice 3/4 cup

nutmeg 1 tsp

Combine sugar, clear jel, nutmeg, and cinnamon in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil one minute, stirring constantly. Fold in apple slices immediately and fill jars with mixture without delay, leaving one inch headspace. Adjust lids and process immediately.

Process time in boiling water canner:

0-1000 ft above sea level 25 minutes

1,001-3,000 ft above 30 minutes
3,001-6,000 ft above 35 minutes
abvoe 6,000 ft 40 minutes

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Monday, October 1, 2007

Pumpkin Pie not from a can

Having received two pie pumpkins from both the local csa and the local food co-op I decided to make pumpkin pie from actual pumpkins and not from a can. It was easier than I thought and I honestly think I won't go back to canned pumpkin again. Again the picture is blurry and I'm sorry. I think something is wrong with my camera.
I cut 2 small pumpkins in half and remove the seeds and stringy parts. Then I baked them cut side down on a baking sheet at 350 degrees until tender. I cooled the pumpkin and than removed the skin. I used the blender to puree the pumpkin.
I then added one 12 ounce can of evaporated milk, 2/3 cup white sugar, 1/2 cup brown sugar, 1 teaspoon salt, 2 eggs and one egg yolk to the pureed pumpkin. I also added 2 teaspoons cinnamon, 1 teaspoon all spice, 1 teaspoon ground ginger, 1 teaspoon ground cloves, and 1 teaspoon ground nutmeg.
Place the pumpkin mixture in a pie shell, I used a recipe I found on and can post it if your interested. Bake at 425 degrees for 20 minutes and than turned the heat to 350 and cooked at that for about 60 minutes (it took a little longer) and the center came out clean when tested with a toothpick. Cooled for 2 hours and than served the pie with homemade whipped cream.

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