2 - 3 lbs Chicken, cooked and diced or small shredded pieces.
4 Cups Broccoli, frozen (1pkg) or fresh to cover bottom of baking dish.
1 Can Cream of chicken or mushroom soup
2/3 Cup Mayonaise (NOT salad dressing)
1/3 Cup canned milk (fresh ok)
1/2 tsp Curry powder (to taste)
1 tsp Fresh lemon juice (optional if not fresh)
1/2 lbs Cheese, grated, divided to cover baking dish with a little mixed in the sause.
Cook broccoli and cover bottom of baking dish. Layer chicken over top. Mix the other ingredients and pour over chicken to cover. Top with the grated cheese and bake at 350* for 30 minutes
Thursday, February 5, 2009
Chicken Logs, "Burmingham Buns"
8oz Pkg Cream cheese
3+ Green onions (to taste) chopped and/or Celantro, Parsley, Peas (any green herb or veg.)
1/8th tsp Curry powder (to taste) or maybe chili powder
1 tsp Worcestershire sauce (to taste) or maybe soy sauce
1+ Cup chopped cooked Chicken (turkey, shrimp, crab)
Salt (to taste)
2 pkgs Crescent rolls (will make 8 buns)
Mix the first 6 ingredients (easyer if cream cheese is at room temp.)
Roll out the rolls NOT separating into triangles, but seal the diagonal seams to make a rectangle.
Place about 2 tablespoons of the mixture on one end of the rectangle folding over the other end and sealing the edges.
Bake on ungreased cookie sheet about 15 minutes at 375* or until golden brown.
Let cool a little as the filling will be really hot.
Use the leftover filling for sandwiches or get more crescent rolls or use puff pastry.
(cut the puff pastry with a pizza cuter into rectangles)
3+ Green onions (to taste) chopped and/or Celantro, Parsley, Peas (any green herb or veg.)
1/8th tsp Curry powder (to taste) or maybe chili powder
1 tsp Worcestershire sauce (to taste) or maybe soy sauce
1+ Cup chopped cooked Chicken (turkey, shrimp, crab)
Salt (to taste)
2 pkgs Crescent rolls (will make 8 buns)
Mix the first 6 ingredients (easyer if cream cheese is at room temp.)
Roll out the rolls NOT separating into triangles, but seal the diagonal seams to make a rectangle.
Place about 2 tablespoons of the mixture on one end of the rectangle folding over the other end and sealing the edges.
Bake on ungreased cookie sheet about 15 minutes at 375* or until golden brown.
Let cool a little as the filling will be really hot.
Use the leftover filling for sandwiches or get more crescent rolls or use puff pastry.
(cut the puff pastry with a pizza cuter into rectangles)
Tuesday, January 27, 2009
Mayonnaise
Mayonnaise
You will need a good quality blender.
Blend together:
½ C vinegar
1 tsp. salt
1 tsp. sugar
4 eggs
Then SLOWLY drizzle (while blender is running)
3 cups of vegetable oil (olive is best).
If you pour instead of drizzling, the mayonnaise will not emulsify and will “break”.
You will need a good quality blender.
Blend together:
½ C vinegar
1 tsp. salt
1 tsp. sugar
4 eggs
Then SLOWLY drizzle (while blender is running)
3 cups of vegetable oil (olive is best).
If you pour instead of drizzling, the mayonnaise will not emulsify and will “break”.
Sour Cream Enchiladas
Filling
About a pound of seasoned cooked meat, ground or shredded.(beef, chicken, turkey or whatever)
About a pound of shredded cheese, divided. (cheddar, jack or mexican)
A can of chopped olives.
A large onion chopped and boild soft.
Divide the above and roll into about a dozen flour tortillas. (fajita size)
Place into an oiled baking dish and cover with:
Sauce
A can of cream of mushroom soup
A couple cans of cream of chicken soup
A pint of sour cream
A couple cans of diced green chilies to taste.
(use diced chipotle or pickled jalapeno for added heat)
Add the water from the boiled onions.
Heat the sauce and pour over and around the enchiladas and cover with the remaining cheese.
Bake in 350* oven about 30 minutes.
Make enough for left overs!
About a pound of seasoned cooked meat, ground or shredded.(beef, chicken, turkey or whatever)
About a pound of shredded cheese, divided. (cheddar, jack or mexican)
A can of chopped olives.
A large onion chopped and boild soft.
Divide the above and roll into about a dozen flour tortillas. (fajita size)
Place into an oiled baking dish and cover with:
Sauce
A can of cream of mushroom soup
A couple cans of cream of chicken soup
A pint of sour cream
A couple cans of diced green chilies to taste.
(use diced chipotle or pickled jalapeno for added heat)
Add the water from the boiled onions.
Heat the sauce and pour over and around the enchiladas and cover with the remaining cheese.
Bake in 350* oven about 30 minutes.
Make enough for left overs!
Monday, January 26, 2009
Argentinian Chimichurri Sauce
This is great on fish, chicken and, of course, steak - grilled or whatever. Every thing is about or to taste.
1 cup chopped italian parsley
3 to 5 cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. red pepper chili pepper flakes
2 tbls. chopped fresh oregano, or dried.
2 tbls. chopped green or white onion.
3/4 cup olive oil
3 to 5 tbls. red wine vineger
3 to 5 tbls. fresh lemon juice
Pulse in blender until well chopped, but not pureed.
Enjoy
1 cup chopped italian parsley
3 to 5 cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. red pepper chili pepper flakes
2 tbls. chopped fresh oregano, or dried.
2 tbls. chopped green or white onion.
3/4 cup olive oil
3 to 5 tbls. red wine vineger
3 to 5 tbls. fresh lemon juice
Pulse in blender until well chopped, but not pureed.
Enjoy
Buttercream Frosting
Buttercream Frosting
Blend the softened butter and confectioners' sugar with an electric mixer to create a smooth frosting. If you prefer not to use a vanilla bean, increase the extract to 1 1/2 teaspoons. Makes 1 1/2 cups, enough for 12 cupcakes
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 cups (5 ounces) confectioners' sugar
Pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream (whipping cream)
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Using paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Blend the softened butter and confectioners' sugar with an electric mixer to create a smooth frosting. If you prefer not to use a vanilla bean, increase the extract to 1 1/2 teaspoons. Makes 1 1/2 cups, enough for 12 cupcakes
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/2 vanilla bean, halved lengthwise
1 1/4 cups (5 ounces) confectioners' sugar
Pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream (whipping cream)
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Using paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Something from your great grand father
Portuguese Beans
The original recipe was from a man from Rio Vista, California by the name of Joe Souza. Grand Dad Felshaw served with him in the service club there an helped Joe make the beans for many civic functions. The recipe then called for 100 pounds of beans. Grand Dad broke it down to this recipe – you will still need a large stock pot. Grand Dad loved beans. This makes lots!
2 lbs. or 5 C Pinto beans cleaned and soaked overnight in 3 times the water. (about 4 quarts) Sauté and add to the beans:
¼ tsp. garlic powder
¼ lb. Salt pork or 6 slices of bacon cut into very small pieces.
2 small onions.
2 tsp. dried parsley flakes
½ C. Bell peppers chopped
Cook the above until the beans are soft and tender and then add the following:
3 Bay leaves
1 pinch dry Thyme
1 small can tomato sauce
2 “squirts of Catsup
1oz or 4Tbls. Lea & Perrins Worcestershire sauce
2 tsp. Chili powder
½ tsp. Cumin powder
2 tsp. Honey (sugar ok)
½ tsp. Black Pepper
1 ½ Tbls. Salt
Mix well, turn off heat, cover and let it sit so the beans may absorb spices – 3 to 4 hours.
A special occasion dish! I have the original recipe if you need to feed a bunch.
The original recipe was from a man from Rio Vista, California by the name of Joe Souza. Grand Dad Felshaw served with him in the service club there an helped Joe make the beans for many civic functions. The recipe then called for 100 pounds of beans. Grand Dad broke it down to this recipe – you will still need a large stock pot. Grand Dad loved beans. This makes lots!
2 lbs. or 5 C Pinto beans cleaned and soaked overnight in 3 times the water. (about 4 quarts) Sauté and add to the beans:
¼ tsp. garlic powder
¼ lb. Salt pork or 6 slices of bacon cut into very small pieces.
2 small onions.
2 tsp. dried parsley flakes
½ C. Bell peppers chopped
Cook the above until the beans are soft and tender and then add the following:
3 Bay leaves
1 pinch dry Thyme
1 small can tomato sauce
2 “squirts of Catsup
1oz or 4Tbls. Lea & Perrins Worcestershire sauce
2 tsp. Chili powder
½ tsp. Cumin powder
2 tsp. Honey (sugar ok)
½ tsp. Black Pepper
1 ½ Tbls. Salt
Mix well, turn off heat, cover and let it sit so the beans may absorb spices – 3 to 4 hours.
A special occasion dish! I have the original recipe if you need to feed a bunch.
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