February 10th, 2009 by alice
Tags: Chicken, Match, Mix, Soup
INGREDIENTS
-
Begin with
- 10cupschicken broth
- chopped andcooked chickenor turkey
-
Pick a grain (Choose one or two – 2 cups)
- rice, cooked
- barley, cooked
- pasta, raw
- corn
- dumplings(add at end of cooking time)
-
Pick vegetables
- carrots
- celery
- cabbage
- onions
- potatoes
- tomatoes
- green beans
- yellow wax beans
- turnips
- parsnips
- corn
- zucchini
- green peppers
- peasor pea pods
- cauliflower
- broccoli
-
Pick the rest (Choose 2 to 4)
- basil(1-2 tsp)
- cayenne(dash)
- chives(1-2 tsp)
- cumin(1-2 tsp)
- garlic(1-2 tsp)
- marjoram(1-2 tsp)
- oregano(1-2 tsp)
- parsley(1-2 tsp)
- rosemary(1-2 tsp)
- thyme(1-2 tsp)
- onion powder(1-2 tsp)
DIRECTIONS
- Prepare:.
- Bring stock to boil in large stock pot. Add all ingredients; salt and pepper to taste; reduce heat; simmer for at least one hour.
- Freeze:.
- Allow soup to cool. Pour into freezer bags and freeze. Can line coffee cans with a freezer bag and pour directly into bag. Seal, remove from container and freeze.
- If using noodles or rice, add these items after removing the soup from the stove. This will avoid noodles and rice becoming too mushy.
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February 10th, 2009 by alice
Tags: Dried, Fruit, Fruitcake
INGREDIENTS
- 2cupsgranulated sugar
- 2cupswater
- 1cupbrandy
- 2cupsdates, pitted & quartered
- 2cupsgolden raisins
- 2cupsdried cherries
- 1 1/2cupsdried apricots, quartered
- 1cupdried cranberries
- 1/2cupunsalted butter
- 2cupsall-purpose flour
- 2cupsslivered almonds
- 1teaspoonground cinnamon
- 1/2teaspoonground nutmeg
- 1/2teaspoonsalt
- 1/2teaspoonbaking soda
- 2largeeggs, room temperature, lightly beaten
- 1tablespoonalmond extract
DIRECTIONS
- In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
- Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
- In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
- Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
- Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.
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February 10th, 2009 by alice
Tags: Pork, Schnitzel, Terderlion
INGREDIENTS
- 1pork tenderloin
- 3cupsbreadcrumbs(i like the Italian)
- 1cupparmesan cheese
- 4eggs
- 1/2cupmilk
- oil(for cooking)
DIRECTIONS
- Cut meat into 2 inch thick peices. put one piece between plastic wrap an pound out to 1/4 inch thick, do this to all meat.
- I put my oil in a deep frying pane. 2 inches of oil.
- In large bowl mix bread crumbs with cheese.
- In separate bowl beat eggs and milk.
- Take your meat and dip it in the egg/milk mixture, and then put it in breading making sure both sides are covered. reapeat.
- Put in hot oil and cook for about 5 mins a side, or until golden brown.
- Let drain on wire rack for 2 mins and then put in oven to keep warm until all meat is done and ready to serve.
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February 10th, 2009 by alice
Tags: Shrimp, Soup, Spicy, Tortilla
INGREDIENTS
- 2pintscherry tomatoes
- 1mediumyellow onion, cut into large chunks
- 5whole piecegarlic, peeled
- 2tablespoonsolive oil
- 1 1/2teaspoonssalt
- 1teaspoonfresh ground black pepper
- 1tablespoonolive oil
- 1jalapeno pepper, minced
- 1poblano peppers, minced
- 1 1/2tablespoonscumin
- 1teaspoonground coriander
- 1/2cup choppedcilantro
- 5-6cupschicken stock
- 2tablespoonsFrank’s red hot sauce
- 1teaspoonkosher salt
- 1teaspoonfresh ground black pepper
- 4tablespoonssugar (optional)
- 1cupqueso frescoor goat cheese, cut into cubes
- 2avocados, cut into small chunks
- 3-4cupsvegetable oil(for frying)
- 6-8corn tortillas, cut into thin long strips
DIRECTIONS
- Preheat oven to 425 degrees.
- Place tomatoes, onion, and garlic on a cookie sheet covered with aluminum foil and roast at 425 degrees for approximately 25 – 30 minutes or until softened and slightly charred.
- To a large stock pot over medium high heat, add the 1 tablespoon of olive oil, the poblano pepper, and jalepeno pepper.Saute about 5 minutes or until softened.
- Add the cumin, corriander, and cilantro and saute about one minute.
- Add the roasted vegetables to the pot along with about 3 cups of chicken stock.
- Using a hand held emulsifier puree (or transfer to a food processor to puree then place back into the pot) the vegetables with the stock.
- Check consistency of the soup and depending on how thick or thin you would like your soup add in the rest or part of the leftover chicken stock.
- Add in the hot sauce, salt, and pepper.
- Bring the soup back up to a boil, turn down the burner to medium low, and then let the soup simmer for about 30 minutes.
- Meanwhile, heat the vegetable oil over high heat in a large wok or deep pot.
- When the oil is hot add the tortilla strips in small batches, so as not to overcrowd the pot.Flip the tortilla strips after about two minutes on one side and fry on the other side.(Timing for frying will depend on the temperature of your stove top).
- Using a slotted spoon remove tortilla strips from the hot oil and drain on paper towels.
- When soup is done simmering, taste for acidity and flavors.At this time I decide whether or not to add in the sugar.If it is very acidic from the tomatoes I add it if not then I leave it out.Also add in more salt and pepper at this time if needed.
- Add in almost all of the tortilla strips to the soup and stir.
- Immediately, ladle soup into large bowls for serving and top with tortilla strips, cheese, and avocado.
- Enjoy!
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February 10th, 2009 by alice
Tags: Pasta, Pierogi, Shells
INGREDIENTS
- 25 uncookedjumbo pasta shells
- 1 (32 ounce)package refrigeratedmashed potatoes
- 1tablespoondried onion flakes
- 1/4teaspoononion powder
- 1/4teaspoongarlic powder
- 2cups shreddedcheddar cheese, divided
- 1/4cupgreen onions, chopped
DIRECTIONS
- Cook pasta shells according to package directions.
- Drain and rinse in cold water.
- Place mashed potatoes in a large microwave-safe bowl.
- Cover and microwave on high for 2-4 minutes, stirring once.
- Add the minced onion, onion powder and garlic powder.
- Stir in 1 cup of the cheese until blended.
- Stuff into shells.
- Place in ungreased 13-inch by 9-inch by 2-inch baking dish.
- Sprinkle with green onions and remaining cheese.
- Cover and bake at 350 degrees for 20 minutes.
- Uncover; bake 10 minutes longer or until heated through.
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