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Tuesday, December 1, 2015

Good Gumbo Recipe

Good Gumbo Recipe:

Yes!!!You do not need to make a roux if you don't want too...

Seafood Gumbo Recipe Without A Roux


Ingredients

1 teaspoon ground cayenne pepper

1 teaspoon ground black pepper

1 1/2 teaspoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf, crushed

1 teaspoon salt

3/4 cup vegetable oil

2 cups chopped celery

2 cups chopped onion

2 cups chopped green bell pepper

1 teaspoon minced garlic

3 tablespoons file powder

1 1/2 cups dice tomatoes

7 cups fish stock

2  pound chicken breast

2 pound fish

1 pound turkey ham

! pound beef sausage

Directions

Combine the cayenne and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.

In a heavy pot, 5 quart or larger, heat oil over medium heat. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently adding garlic last.

Now add file powder the pepper-herb mixture that was set a side. Cook for 5 minutes, stirring constantly.

Add dice tomatoes , and stir as it reduces over high heat. Add fish stock boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

add meats. Cover, and wait 15 minutes. When ready to serve add fish Turn off heat, and let stand for 10 minutes. Serve.

Gumbo History

For those who may not know what a Gumbo recipe is,It is a stew that originated in southern Louisiana during the 18th century.


It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions.

Since the 19th century, gumbo has often been served at social gatherings.Gumbo is the official cuisine of the state of Louisiana. Many southern Louisiana cooking competitions center around gumbo and it is a central feature of many local festivals.



"Gumbo Capital of the World", Bridge City, Louisiana, holds an annual Gumbo Festival.The festival features gumbo cooked in a cast-iron pot 3 ft (0.9 m) deep and 5 feet (1.5 m) in diameter. More commonly, festival gumbo pots measure 2 ft (0.6 m) in depth and diameter.

Gumbo is cooked for a minimum of three hours, and often simmers all day.Because seafood cooks fairly quickly, it is not added to the pot until the end of the process.

Gumbo is serve from the pot on the stove.




Just dance to zydrco



Gumbo is often categorized by the type of thickener used. African vegetable okra is traditional African cooking for thicker a gumbo is a reinterpretation of  West Africans used the vegetable okra as a base for many dishes, including soups, often pairing okra with meat and shrimp, with salt and pepper as seasonings.

The Choctaw spice filé powder as a thicker (dried and ground sassafras leaves),


Or roux, the French base made of flour and fat


 or orka from the African.


In Louisiana let me point out Cajun and Creole Gumbo are two distinct cultures, and while over the years they continue to blend, there is still a vast distinction in Louisiana, and both have their own unique stories.


Only One thing,Creole cuisine uses tomatoes and proper Cajun food does not.

Surviving records indicate that by 1764 African slaves in New Orleans mixed cooked okra with rice to make a meal.


Creole and Cajun gumbos are served over hot rice.




Tuesday, November 17, 2015

Patti LaBelle's Sweet Potato Pie Recipe

NOV 15, 2015


If you can't find Patti LaBelle's sweet potato pie at Wal-Mart -- the one that went viral this season, thanks to a fan's YouTube video -- you can always make this recipe of hers at home. This makes a light-textured pie, not too sweet and with a nice spice flavor, with a flaky and tender crust. In LaBelle's 1999 cookbook, she called this Norma's Black-Bottom Sweet Potato Pie. "Black-bottom" is a reference to the technique of baking the crust first with a little brown sugar on it before filling with the sweet potato mixture and baking again.

You'll need a 9-inch deep-dish pie plate.

Make Ahead: The pie crust dough can be refrigerated for up to 3 days. Any leftover pureed sweet potatoes can be frozen for up to 6 months. The pie can be baked and refrigerated a day in advance.

SERVINGS:

Tested size: 8-10 servings; makes one 9-inch pie

INGREDIENTS

FOR THE CRUST
1 1/2 cups flour, plus more for the work surface
1/2 teaspoon salt
1/2 cup butter-flavored vegetable shortening, chilled and cut into 1/2-inch pieces
1/3 cup ice water
1 tablespoon melted unsalted butter
1/4 cup packed light brown sugar
FOR THE FILLING
Salt
3 large orange-fleshed sweet potatoes, scrubbed
7 tablespoons (most of 1 stick) unsalted butter, melted
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten
1/4 cup half-and-half
3/4 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
DIRECTIONS

For the crust: Sift the flour and salt into a mixing bowl. Add the shortening. Use a fork or a pastry blender to cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-size bits.

Stirring with the fork, gradually add enough of the water until the mixture clumps together (you might need more or less water). Gather up the dough and press it into a thick disk. If desired, wrap the dough in wax paper or plastic wrap and refrigerate for at least 1 hour, and as long as 3 days.

Lightly flour a work surface. Place the chilled dough on it; roll out to a round that's 13 inches across. Fold the dough in half.

Transfer to the pie plate; gently unfold the dough to fit into it. Trim the dough as needed to leave a 1-inch overhang. (Bake or reserve the scraps for another use.)

Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while you start the filling (and up to 1 hour).

For the filling: Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the sweet potatoes. Reduce the heat to medium; cook until the sweet potatoes are tender when pierced with a knife, about 30 to 45 minutes.

Drain the sweet potatoes, letting them fall into a colander. Run under cold water until cool enough to handle. Discard the skins; transfer the cooked sweet potatoes to a mixing bowl. Use a hand-held electric mixer to blend until creamy and smooth. You'll need 3 cups for the filling; scoop out the remainder and reserve for another use.

Preheat the oven to 400 degrees.

Uncover the pie shell; brush the interior with the 1 tablespoon of melted butter. Sprinkle the 1/4 cup of brown sugar over the bottom of the pie shell. Par-bake until the crust is set and just beginning to brown, about 15 minutes. (If the pie shell puffs, do not prick it.) Let it cool.

Meanwhile, add the brown sugar, the granulated sugar, eggs, half-and-half, cinnamon and nutmeg to the pureed sweet potatoes. Beat on medium speed until well incorporated.

Pour into the par-baked pie shell, smoothing the surface. Reduce the oven temperature to 350 degrees. Bake (middle rack) until a knife inserted in the center of the filling comes out clean yet the filling still jiggles a bit, 1 to 1 1/2 hours.

Transfer to a wire rack to cool completely, then cover loosely with plastic wrap and refrigerate until ready to serve.


Sunday, November 1, 2015

Too Much Chocolate Cake


Too Much Chocolate Cake



It is very chocolaty.

1 (18.25 ounce) package devil's food cake mix 

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream
 
1 cup vegetable oil 

4 eggs

1/2 cup warm water 

2 cups semisweet chocolate chips 

Preheat oven to 350 degrees F 175 degrees C

Get a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan at an hour and put onto a plate. Add chocolate frosting warm{ not real hot } place in a microwave and pour over cake.

Thursday, October 22, 2015

Red Velvet Cake 2

 
 
 
2  ounces red food coloring

2  tablespoons cocoa

1⁄2 cup butter

1 1⁄2 cups sugar

2  eggs

1  cup buttermilk

2 1⁄2 cups cake flour

1  teaspoon salt

1  teaspoon vanilla

1  teaspoon baking soda

1  teaspoon white vinegar



Directions

Cream butter and sugar, add cocoa and food coloring, mix thoroughly.
Add eggs.
Alternate adding the buttermilk with the cake flour.
Add salt and vanilla.
Put 1t soda into 1T white vinegar and fold this mixture into the batter.
Bake in two 9 inch pans @ 350 degrees for 25-30 minutes. Cool and split layers.

Red Velvet Original Frosting

 5 tablespoon flour

 1 cup powdered sugar

 1 teaspoon vanilla extract

 1/2 lb Butter

 1 cup Milk

Blend flour into milk in the mixer. Cook until very stiff, first over a medium heat, but you can increase the heat as it gets thicker. Cool this mixture until it is room temperature. Do not attempt to mix in the rest of the ingredients unless the first mixture is truly room temperature. Cream together butter, sugar,and vanilla. Beat the two mixtures together add the flour, milk mixture a little at a time to the butter ,sugar,vanilla mixture until it is the consistency of whipped cream.



 

Wednesday, July 29, 2015

Cherry Jubilee



1/2 cup white sugar

2 tablespoons cornstarch

1/4 cup water

1/4 cup orange juice

1 pound dark sweet cherries, rinsed and pitted (or use frozen pitted cherries)

1/2 teaspoon finely grated orange zest

1/4 teaspoon cherry extract

1/4 cup brandy

3 cups vanilla ice cream

Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.


Footnotes
Note on flambeing
The flames may get quite high when flambeing, so pay attention to anything flammable above and around where you ignite the cherries. When the initial large flame has died down, a small blue flame will continue to burn for several seconds. Shake or stir the cherries gently to expose more alcohol to the flame, being careful that they do not burn. The goal is to have the small, blue flame burn for as long as possible, thereby reducing the raw alcohol flavor, caramelizing the sugars, and entertaining your guests!

Friday, July 17, 2015

Pickled Whole Jalapeños


I do truly love these peppers. I can eat them by themselve.

1 pound whole jalapeño peppers

1 white onion or yellow onion

8 garlic cloves

3 cups white distilled vinegar

2 Tablespoons fine salt

2 bay leaves

2 teaspoons sugar

2 pint jars with lids

Peel the onion and chop coarsely.Peel the garlic cloves and leave whole
.
Bring the vinegar to a boil, add salt, bay leaves, and sugar. Add the jalapeños, onions, and garlic. Reduce heat to a simmer and cook until the jalapeños are tender.
Pack the jalapeños and onions into the jars. Top with enough of the vinegar to cover and seal with the lids. Let cool to room temperature. Keep for up to two months in the refrigerator.

Tuesday, June 23, 2015

Baked Sea Scallops


1/2 POUND SEA SCALLOPS

1/3 CUP BREADCRUMBS

2 TABLESPOON  MELTED BUTTER

1 TABLESPOON FRESH LEMON JUICE

 1 SMALL GARLIC  CLOVE FINELY MINCED

1/4 TEASPOON SALT

1/4 TEASPOON BLACK PEPPER

PLACE SCALLOPS IN A LIGHTLY GREASED 1 QUART BAKING DISH
ADD BREADCRUMBS AND REMAINGING INGREDIENTS, AMD SPRINKLE OVER SCALLOPS.
BAKE AT 425 FOR 15 MINS OR UNTIL SCALLOPS ARE OPAQUE AND TOPPING IS GOLDEN

Friday, June 19, 2015

Cheese Biscuits


I know these will become a quick and easy go-to recipe everyone will love.  Try them for yourself tonight!

2 cups buttermilk biscuit mix

2/3 cup milk

1 cup cheddar cheese

2 tsp.herbs of your choice

1/2 tsp. garlic powder

2 Tbsp. butter

Directions:

Pre-heat oven to 400 degrees.

Place biscuit mix, milk, garlic powder and cheese into mixing bowl. Combine until all has been mixed well.

the dough will be very sticky. There is no need to knead this dough or wait for it to rise. Once it has been thoroughly mixed, take a spoon and drop biscuit dough onto greased muffin pan.


Spreading egg wash all over biscuits and adding cheese on top.{1 egg and 2 tablespoon water
beaten}

 Cook for 10-13 minutes or until golden brown color. seconds before biscuits are done, melt butter, herbs and garlic powder together.

 When the biscuits are done, immediately drizzle tops with the butter mixture. This recipe will make about 6 biscuits muffins.

Friday, June 12, 2015

Crispy And Spicy Fries

I enjoy eating  potatoes fries...I like to cook them in the oven and add a batter on them. these potatoes are so crispy you will not want them know other way.

Recipe

2 large potatoes

1/2 cup self-riseing flour

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/2 teaspoon salt

1/2  teaspoon black pepper

1/2  teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg beaten with 1/4 cup water

vegetable or corn oil for frying


Peel, cut potatoes long ways and narrow and place potatoes in a bowl of cold water (for a least 30 minutes).
Drain, and pat dry with paper towels.

Put dry seasonings into a bowl & stirring together,adding the potatoes tossing very well

Add egg and water mixture to the season potatoes

Toss in the self-riseing flour coating very well {add more flour to cover well}.

Add coated potatoes one at a time to prevent them from clumping/cooking together to a cookie sheet with cooking oil.{just enough to fry well}.
Fry in oven at 400 until golden in color.

Drain on paper towels.


Monday, June 8, 2015

Fish And Beef Sausage Etouffee



Add 2 tablespoons vegetable oil in a large pot

1 pound beef sausage, diced

Cook sausage in pot and take out and set a side keep sausage dripping

Cook in the sausage dripping

4 stalks celery, diced

1 large onion, diced

1 green bell pepper, chopped

4 cloves garlic, minced

When veggie is done push to the side of pan and add

4 tablespoons all-purpose flour stir into the veggie about 5 mins

Add a large can dice tomatoes and the cooked sausage. add 1 teaspoon each thyme leaves,parsley flakes, basil leaves and 1 large bay leaf simmer bout 10 mins

1/4 teaspoon cayenne pepper

Add chicken broth or water if too thick

Stir in 1 pound fish

cook fish until done, 2 to 3 more minutes. Season with salt and black pepper.

eat over hot cooked rice.

Friday, June 5, 2015

HasselBack Potatoes



This really is an easy recipe.Your love ones and friends will want more of these nice good looking
handmade potatoes. be sure to give the potatoes a good scrub with a Vegetable Brush before you cook them.

4  Large Russet potatoes wash real Good

4 tablespoon real butter (thinly sliced)

Black pepper and salt to taste

Olive oil

8 ozs cheese pick your favorite

16 ozs thick-cut bacon (cooked and crumbled)

Dip Sour Cream

Place each potato on a wood spoon on one side (lengthwise).  Slice potato about 3/4 of the way through.  The wood spoon will keep you from cutting all the way through. Cut about 1/8 thick.  Drizzle potatoes with olive oil and place a piece butter in every other slices.  Sprinkle with salt and pepper and bake for about 1 hour.

The potatoes will opened up so you can stuff with cheese and bacon.Return to oven and cook for 5 minutes until cheese is melted.

Wednesday, June 3, 2015


Enchilada are not just for meat.No Meat WOW!in this recipe sorry meat lovers. The following recipes is a delicious no meat version of the Mexican casserole.

This delicious vegetarian enchilada casserole recipe uses beans as a protein and texture like meat.

A wonderful and fun recipe for parties and office potlucks, this vegetarian enchilada dish is sure to please a crowd always.

These Enchiladas can be served topped with guacamole and sour cream.

Ingredients

16 soft corn or flour tortillas
Sauce
2 T vegetable or canola oil
1 large onion, finely diced
2 cloves garlic, finely diced
1 jalapino pepper, finely diced
1/2 large green bell pepper, finely diced
1 small carrot, grated
1 T oregano
1 T chile powder
1 T ground coriander
Salt and pepper to taste
2 (8oz) cans whole or diced tomatoes, drained, juices reserved
Filling

1 can drained black beans (pinto or kidney beans can be used if preferred)
1 cup corn kernels
2 T vegetable oil
1 large onion diced
1 zucchini, finely diced
1 yellow bell pepper, diced
1 (8oz) brick of sharp cheddar cheese, grated
1 t oregano
1 t cumin
1 t ground coriander
1 t thyme
Method

Sauce
In a medium sauce pan, heat oil over medium-high heat. Add vegetables and cook until slightly softened, about 5 minutes.

Add seasonings and stir to combine.

Add tomatoes plus 1 C of reserved juices

Bring to a boil.

Reduce heat to low, simmering sauce until it thickens, about 20 minutes.

Remove from heat and reserve.

Preheat oven to 350 degrees F

Filling
Heat oil in a large skillet over medium-high heat. Sautee onion until translucent, about 2 minutes. Add zucchini and sauté for about 5 minutes more, until it becomes soft. Add bell pepper, oregano, cumin, coriander and thyme. stir and sauté for about 3 more minutes.

Add beans and corn and sauce. Mix and heat thoroughly.

Arrange half of the soft tortillas on the bottom of a lightly greased 9 by 13 inch glass or enamel casserole dish. Spoon half of the sauce mixture on top of the tortillas, and sprinkle half of the grated cheese on top. Repeat laying process one more time with tortillas, sauce and cheese.

Bake for about 20 minutes, until the top is bubbling and cheese slightly brown.

Thursday, May 21, 2015

Chicken Breast With Gravy


Do you love that gravy on those chicken breast? Well... You will  love this recipe.

4 bone-in chicken Breast, each about 1 inch thick

Salt and Black pepper To Taste

2 Tbs cooking oil

2 Tbs  butter

1 onion chopped

1 red bell pepper and green bell chopped

3 celery stalks chopped

4 green onions, thinly sliced, white and light green portions separated

3 garlic cloves, minced

1 tsp. minced fresh thyme

3 Tbs. all-purpose flour

2 1/2 cups chicken broth

1/4 cup heavy cream

Steamed rice for serving

Directions:
Season the chicken breast with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a plate.

Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer.

Return the chicken breast to the skillet and reduce the heat to medium-low. Cover and simmer for 10 minutes, then turn the chops over, cover and simmer until the pork shows no sign of pink when pierced at the bone, about 10 minutes more. Transfer the chops to a deep platter and cover loosely with aluminum foil.

Stir the cream into the gravy in the skillet and bring to a boil. Cook until thickened, about 4 minutes. Stir in the green portion of the green onions and the 1 tsp. hot sauce and season with salt. Pour the gravy over the chicken breast and serve immediately with steamed rice. Pass more hot sauce at the table. Serves 4. 

Wednesday, April 29, 2015

Chicken and Apples


I love to cook Chicken with apples. and man it taste so good together.



Ingredients


2 tablespoon flour

salt and black pepper to taste

1 1/2 teaspoons McCormick Sage Rubbed

1 teaspoon McCormick Garlic Minced

1 teaspoon McCormick Thyme Leaves

1/2 teaspoon McCormick Allspice Ground

1/2 teaspoon McCormick Paprika

4 pork chops 1-inch thick or 1 1/2-inch thick

3 tablespoons olive oil

1 medium onion, thinly sliced

2 red apples, thinly sliced

1/2 cup apple juice

2 tablespoon brown sugar

How to fix

Mix flour, salt and seasonings in small bowl. Sprinkle both sides of chicken with 1 tablespoon of the seasoned flour.

Heat oil in large skillet on medium-high heat. Add chicken; brown on both sides.

Remove from skillet.

Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet.

Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Wednesday, April 15, 2015

Swedish Meatballs

2 slices bread

2 lb. ground beef, 85% lean

1/2 cup onion, finely minced

2 clove garlic minced

2 eggs

1/2 teaspoon allspice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup beef stock

4 tablespoons vegetable oil

Gravy

1/3 cup flour

3 1/2 cups beef stock

3/4  teaspoon salt

3/4  teaspoon ground black pepper

1/2 cup sour cream

Nine Steps:

1.  Add the bread to a food processor and pulse until you have fine bread crumbs.  Set aside.

2.  In a large bowl, combine the beef, pork, onion, garlic,eggs, allspice, salt, pepper, stock, and bread crumbs.

3.  Heat the oil in a large skillet over medium heat.

4.  For each meatball, use 1/4 cup of the meatball mixture and shape into balls.  Brown the meatballs in the skillet, on all sides until no longer pink on the outside.

5.  Transfer the meatballs to a bowl.  Set aside.

6.  Add the flour to the skillet and whisk for about a minute.

7.  Add the stock and whisk until blended.  Add the dill, salt, and pepper.  Stir until thickened.

8.  Return the meatballs to the pan, cover, and cook for 15 minutes over medium-low heat.

9.  Remove the pan from the heat.  Uncover and stir in the sour cream.  Taste and adjust the seasonings if desired.  Serve immediately.

Sunday, March 22, 2015

Chocolate Pie


Recipe

 1 (9 inch) pie crust, baked

 1 1/4 cups white sugar

 2 tablespoons all-purpose flour

 2 tablespoons cornstarch

 1/4 teaspoon salt

 1 1/2 cups milk

 4 egg yolks

 2 (1 ounce) squares unsweetened chocolate, chopped

 1 tablespoon butter

 1 teaspoon vanilla extract

Directions
In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.

Friday, March 20, 2015

Coconut Poke In Holes Cake



Gluten Free Coconut Poke Cake is just for those who is a gluten free in need. Just call me coconut in love. yes,I love coconut in the right places.like candies, pies and poke cake.


INGREDIENTS:



1 (18.25 ounce) package white cake mix (gluten free)
1 (14 ounce) can cream of coconut (usually found in the liquor section of the grocery store)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package flaked coconut
1 (8 ounce) whipped topping or REAL whipped cream { I add 1/2 teaspoon coconut extract in the whipped cream}.

DIRECTIONS:

Prepare and bake white cake mix according to package directions. Using a 9x13 pan. In the meantime mix cream of coconut and sweetened condensed milk together.

After the cake is completely done and removed from the oven, use the handle of a wooden spoon or some other instrument to poke holes all over the top of the cake. Pour cream of coconut/sweetened condensed milk mixture over the top of the hot cake.

Let the cake cool in the fridge overnight. The next morning or after the cake is completely cool, frost with the whipped cream/topping and top with the flaked coconut.  Keep cake refrigerated. 

Thursday, March 19, 2015

Cabbage Lasagna 2


I found a new way cooking a cabbage,...


1 large head cabbage, coarsely chopped

4 tablespoon olive oil set a side

1 med onion chopped

3 garlic cloves minced

1 1/2 ground {chuck beef}

1/8 salt

1/8 black pepper

1 teaspoon good dry thyme

1 1/2 teaspoon dry basil

2 cup rice already cooked

1 tablespoon worcestershire

1 15 oz jar pasta sauce

2 tablespoon brown sugar

1 tablespoon apple cider vinegar

1 14 oz can diced tomatoes with juices

2 cup shredded mozzarella

1/2 cup grated parmesan

Heat the olive oil in a deep skillet on medium heat and saute the onion until softened,then add the garlic and cook lightly not brown.

Increase the heat to high and add the ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks.

keep 1/2 cup beef dripping grease

Stir in the herbs,worcestershire sauce, brown sugar and apple cider vinegar and cook for about 3 mins before adding the tomatoes and pasta sauce.

Let this simmer for about 15 minutes, then stir in the cooked rice and remove from heat.

In another large pan heat 1/2 cup beef dripping grease over medium high heat and add the chopped cabbage.  Cook and keep stirring until the cabbage is about half cooked add salt and pepper.

Heat your oven to 350 and grease a large casserole dish.

Spread about 1/2 the cabbage onto the bottom, pressing it down flat.

Spoon half the beef mixture over the cabbage, then sprinkle 1/2 cup mozzarella cheese add the other half of the cabbage do the same and finish with the rest of the meat mixture and 1/2 cup cheese.

Cover tightly with foil and bake for about 30 minutes, after 30 mins uncover pour off extra juicy.

Sprinkle the 1 cup mozzarella cheese and grated parmesan cheeses on top.

Bake uncovered until the cheese melts and lightly brown.

Sunday, March 8, 2015

Cod Wonton Soup



 I call this shrimp soup...And nothing but! Yummy!Easy and very easy to make.

Recipe makes about 30 wontons, 4 servings:

medium-sized Shrimp, peeled and deveined

1/2 teaspoon white pepper

1 teaspoon cornstarch

1/4 teaspoon grated fresh ginger

1/2 teaspoon sugar

1/4 teaspoon sesame oil

1/4 teaspoon salt

wonton wrappers (square)

8 cups Chinese chicken stock

one bunch baby pak choi, halved if desired

Chopped Green Onions

1 Package Ramen noodle don't uses seasoned package

Add shrimp the white pepper, cornstarch, ginger, sugar, sesame oil, and salt. Use a wooden spoon to beat the shrimp mixture together. Cover the prawns and let them marinate in the fridge for about 20-30 minutes.

To assemble your wontons, prepare a wonton “station”: wonton wrappers, a small bowl of cold water, the shrimp mixture along with a teaspoon, and a baking sheet lined with parchment. To form each wonton, spoon a teaspoon of the prawn mixture onto one wrapper. Dip your finger in the cold water and apply it against the edge of the wrapper. Fold the wrapper in half (see below), pressing the edges

With the seam facing down, take the top two corners and bring them together, using water to make them adhere. Repeat with all the wrappers/shrimp.

Meanwhile bring a pot of water to a boil. In a separate pot, bring your chicken broth to a simmer and ensure that it is seasoned with salt and white pepper.

Quickly blanch your vegetables until tender (baby choi) and place them in an ice bath to stop the cooking. Place a few wontons in the boiling water for about 4 minutes.and next add noodles cook until tender. Transfer wontons to each bowl and add the blanched vegetables along with the hot chicken broth and noodles Serve immediately.


Tuesday, March 3, 2015

Tex-Mex Chili Gravy


Tex-Mex is not Mexican food. That's right, even though most of the restaurants you see all over Texas say that they're Mexican, they're not.


Tex-Mex is a cuisine of its own!" I found this chili tex-mex gravy recipe you need to try and you will see what I am talking about.



Tex- Mix Chili Gravy

1/4 cup Shorting

1/4 cup all-purpose flour

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon powdered garlic

2 teaspoon ground cumin

1/2 teaspoon dried oregano

2 tablespoons chili powered

2 cups beef broth


Heat the Shorting in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.

Make 2 cups

Monday, March 2, 2015

kountry Biscuits

Not too thick and very fluffy and soft inside...The kountry Biscuits everyone welcome to the country table on that nice morning rising.

 Recipes

 2 cups Good Self rising flour ( Make a well inside the mixing bowl)

 1 egg ( beat the egg)

 1 stick very cold butter ( Chop the cold butter)

 3 tablespoonful sour cream ( add the sour cream)

 About 1/2 cup sweet milk or buttermilk ( Pour the cold milk little at time)

 Blend well very lightly. place on an flour board and pat very lightly spreading out 1 inch.cut the size biscuits you want. grease a pan with cooking oil and place biscuits. in a per heated oven at 450 bake until 10 mins or until golden brown.

Sunday, March 1, 2015

Chocolate Coconut Bons Bons



My good friend Ms Halze, love these candies coconuts bons bons so much. she tell me to get them for her and sometime these little bons bons are so hard to find and when you do find them...they are so cost like $71.80 for 20 pounds.

I don't want to put these bons bons people out of business....But that is too costly for a 92 year old friend of mines.

So knowing me...I found a recipe...Fix and enjoy!

Ingredient

21 ounces sweet coconut

1 pound powdered sugar

1-14 ounce can sweetened condensed milk

1 teaspoon vanilla

1 teaspoon coconut flavor

1/2 cup butter

12 ounces of almond or chocolate bark

Preparation

Melt butter, add milk and sugar, flavors and coconut. mix well, refrigerate overnight. Roll balls the size of a small walnut. Dip in melted bark and place on wax paper until set.



If you want color bons bons buy a package white almond bark and add food color and flavor of your choice.

Tuesday, February 24, 2015

Egg Custard Pie


My Grandma, bake this pie for my father. He was so in love with an egg pie.

Ingredients:

4 large brown eggs

1 ½ cup sugar

2 cups milk

2 tsp. vanilla

nutmeg for topping

Instructions:

Mix well with an hand mixer and pour in a 9-in. uncooked pie shell. Bake at 350 degrees for 45 minutes or until set.


Thursday, February 19, 2015

Grilled Cod



Loving smoked flavor cod.....What more can I say....

Ingredients

2 lbs Cod

15- 20 skewers

Use wood skewers, soak them in water for about an hour before putting them on the grill this prevents them from burning on the grill

Passion fruit marinade:
   
2 teaspoons of ground cumin

1 teaspoon of chili powder

1 tablespoon annatto powder

2 tablespoons of olive oil

½ cup pure passion fruit juice or concentrate, unsweetened
   
Salt and pepper

Achiote butter for basting:

2 tbs of  melted

½ tbs ground achiote

Dipping sauces and sides:
   
Spicy cilantro salsa
   
Spicy Avocado Salsa

Lime slices

INSTRUCTIONS:
   
In a large bowl, cover the cod with the passion fruit marinade ingredients and let it sit for at least 2 hours in the fridge.

Pre-heat the grill.

Put the cod on the skewers. If the skewers are a main meal put 5-6 shrimp on each skewer.

Brush the cod with the melted butter achiote right before placing on the grill.

Grill for about 3-4 minutes on each side or until the shrimp are fully cooked. Baste with the achiote butter as needed.

Serve with dipping sauces and lime slices.

Monday, February 16, 2015

Lemon Velvet Cake


Did you know that Red Velvet Cake has a sister?!! Her name is Lemon Velvet Cake!! This lemon cake is a perfectly moist and tender crumbed cake with a lemony frosting. An ideal birthday cake for the lemon lover in your life.

Ingredients

1¼ cups sifted all purpose flour

1½ cups sifted cake flour

½ teaspoon baking soda

1½ tsp baking powder

1 teaspoon salt

1½ cups sugar

⅔ cup vegetable oil

⅓ cup vegetable shortening at room temperature

2 tsp lemon extract

3 large eggs

1½ cups buttermilk

1 large lemons zested

Grease and flour 2 nine inch round cake pans.

Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.

In the bowl and a electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed until light and fluffy.


Beat the eggs in one at a time.

Fold in the lemon zest.

Fold in the dry ingredients alternately with the buttermilk. It's very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.


FOR THE FROSTING

8 cups powdered sugar

2 cups unsalted butter

1 tsp lemon extract

2 tsp lemon zest

4 tbsp Whole milk

Instructions

Mix together the sugar, lemon zest and butter until it becomes sort of crumbly.
Add the lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough milk to bring the frosting creamy and smooth.

Friday, February 13, 2015

Chocolate Covered Pineapple Slices

Valentine Lovers...If your sweetheart cannot eat Strawberries... And you wants to give them something chocolate instead of chocolate candies.Try these Chocolate Slice Pineapples.


Thursday, February 12, 2015

Ice Cream Pie


I am so happy with this ice cream pie recipe...Just because it is so good.I love the candies it the ice cream mixture,,,,WOW!!!  The choice of candies you.ll just cannot beat. I am sure you can used your favorite candies like I did. And plus I added toasted coconut on top with the pecans.

Ingredients

Crust:

18 graham crackers (the 4-section large pieces)

1/3 cup butter, melted

Filling:

2 pints vanilla ice cream or your choice

1/4 cup finely chopped pecans, plus extra for serving

4 peanut butter cups, roughly chopped or your choice

2 large chocolate-covered peanut butter crunch candy bars, such as Butterfingers,or Heath bars
roughly chopped

Caramel Sauce:

1 cup packed brown sugar

1/2 cup half-and-half

4 tablespoons (1/2 stick) butter

Pinch of salt

1 tablespoon vanilla

Directions

For the crust: Preheat the oven to 350 degrees F.

Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.

For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.

For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.

To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

Recipe by Ree Drummond

Wednesday, February 11, 2015

Pumpkin Mousse Parfaits

Do you love Pumpkin? I do love Pumpkin. Answering that question, but how many time do we serve it to eat in a year? just only in pumpkin pie for thanksgiving meal.

Try this cool recipe Pumpkin Mousse Parfaits I found on Gourmetoday.com you will love this pumpkin parfait...I promise.


Ingredients

1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies

Directions

Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and ginger snap cookies (top with cookies right before serving).

Tuesday, February 10, 2015

Chicken And Dumplings


This dumpling recipe is easier to make than I ever expected and they’re really delicious when I mixed with my Stewed chicken and broth, I just her Grandma dumpling recipe.

Ingredients

1 1/3 cup flour

½ teaspoon salt

2 teaspoons baking powder

1 egg

½ cup milk

Directions

Preparation
Either mix thoroughly or sift the flour, salt and baking powder together well. Form a well in the middle. Beat the egg and the milk in the well and then slowly incorporate the other ingredients until you get a very sticky dough. Drop by rounded tablespoonfuls into your boiling broth. Boil uncovered for five minutes. Then cover the pot and cook another five minutes.

http://old.momsrecipes.com/kristen-kizer/grandmas-homemade-dumpling-recipe

Monday, February 9, 2015

Dip Strawberries


Dip Strawberries Are So Romantic....

INGREDIENTS



1 lb large ripe strawberries (long stems are best)




Melt slow on low low heat...

1/2 lb (8 oz) chopped chocolate or chocolate chips - milk, semi sweet or dark

1 cup chopped nuts - pecans or almonds (optional)

If you plan to dip the strawberries in chopped nuts, roll the chocolate dipped strawberries gently in the nuts to coat before placing them on the parchment.




Sunday, February 8, 2015

Beef Short Ribs And Potatoes Stew


Easy and quick....Short Ribs And Potatoes Stew.Man pleasing...Just meat and potatoes.

3 pounds short ribs without bone

4 medium potatoes cut in big chucks

1 large onions chopped

1 small can tomato paste

2 garlic clove chopped

1/2 cup plain flour

salt and pepper

1/2 cup cooking oil

4 to 6 cup beef stock


Place beef short ribs in large bowl.sprinkle with flour and generous amounts of salt and pepper; toss to coat.remaining flour made a light brown rue with oil.

Heat amounts of the oil in heavy large pot over medium-high heat.Working in batches, add beef and sauté until brown.

Place beef to a large pot after each batch.
Sauté the prepared onions and garlic in an amount of oil.add to pot with the beef.

Add beef stock and prepared tomatoe paste, bring to boil. Reduce heat to medium-low.
Cover and simmer until beef is tender, about 60 min.

Add prepared and potatoes, and light brown rue , simmer uncovered, until beef and potatoes are tender and sauce thickens, about 30 min. Adjust seasoning to taste.

Friday, February 6, 2015

Hummingbird Cake



Cooks in 1978 baked this cake when they had over ripened bananas,it was the perfect way to use the bananas.When you eat a piece of hummingbird cake, you would hum like a hummingbird because it is so good.

This cake is a southern delight that gives you the essence of the tropics with it's bananas and crushed pineapple. Restaurants from the east coast to the west coast have made this delightful cake for it's southern customers.

All recipe for this cake is always the same with every baker.only thing is...how you pan it.


Layer It....

Tube It....
Sheet It,,,,




Here is the 1978 recipe


Mrs. Wiggins' recipe [1978]

"Hummingbird cake"

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups oil or 1 cup oil for your choosing just for texture
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas
Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.
Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth.Add powdered sugar, beating until light and fluffy. Stir in vanilla.





Thursday, February 5, 2015

Valentine Coconuts Cookies



I got love on my mind....Wanting to eat up coconuts valentine cookies. Love these cookies so so much. Great treat for the ones you love.

3/4 cup white sugar


1/2 cup vegetable shortening


1 egg


1 teaspoon coconut extract


1 cup sifted all purpose flour


2 tablespoons sifted all purpose flour


1 teaspoon baking powder


1/4 teaspoon salt


1 cup flaked coconut


Directions

Preheat oven to 350

lightly grease baking sheets.

Mix with electric mixer, cream together the sugar, vegetable shortening, egg, and coconut extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until well combined.

 Drop the dough by tablespoon full onto the prepared baking sheets.with the back of a floured wooden spoon, press down lightly and smooth. use a cookie cutter in shapes and sizes of the event and cut them out.

Bake in the preheated oven until very lightly browned, about 12 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.frost them and set them a side.
 

Wednesday, February 4, 2015

Microwave Peanut And Coconut Brittle

Microwave Peanut And Coconut Brittle.This combination is so good together. Microwaving this brittle  is a great idea, It's very easy and  safe. in no time you will have that delicious coconut peanut brittle. I love using fresh toasted coconut slices,adding the coconut in look so pretty and delicious. A plus makes it fun to eat too.



.

1 cup salted peanuts

1 cup toasted fresh sliced coconut

1 cup granulated sugar

1/2 cup light corn syrup

1/2 tsp salt

1  room temperature butter

1 teaspoon vanilla extract

1 teaspoon baking soda


Yield: about 1-1/4 lb


PREPARATION

In a large microwave-safe bowl, combine the peanuts, sugar, corn syrup, and salt. Stir until the corn syrup moistens the sugar.

The bowl need to microware on high power for 5  minutes. sugar mixture should be bubbling up.

After four minutes, remove it carefully from the microwave and stir thoroughly with a spatula.

Microwave it for another four minutes on high power. At this point, the nuts should be fragrant and the sugar syrup a darker color.

 Now add the coconut, butter and vanilla extract and stir them in until well-combined.

 Microwave the bowl for one more minute, then add the baking soda. As you stir it in, the candy will get very foamy and opaque. Keep stirring until all of the candy has a foamy texture, then pour the candy in a thin layer onto the prepared baking sheet.

Let the candy cool for a few minutes, then use well-oiled hands to carefully stretch and pull it thinner. The thinner you get the candy, the more "brittle" it will be, so work quickly and carefully, because it will be hot.

Prepare a baking sheet by lining it with aluminum foil and spraying the foil very thoroughly with nonstick cooking spray

Chocolate Almond Bark


Give Chocolates... Sharing Warm Love... You Can Add Other Ingredient To This Recipe. The Ingre
dients Must Be Dry.


Ingredients

17  ounces  bittersweet chocolate, such as Ghirardelli 60%, 2 tablespoons finely grated and the remainder chopped

1 1/2  cups  whole, skin-on almonds, toasted and coarsely chopped
By  Rachael Ray...On Everyday With Racheal

Directions
1.  Line a 10-by-15-inch rimmed baking sheet with parchment paper. In a double boiler, heat the chopped chocolate over simmering water, stirring frequently, until almost melted and an instant-read thermometer registers 105 degrees , about 20 minutes. Remove the pan from the heat and stir until the thermometer registers 110 degrees , 1 to 2 minutes more. Remove the insert from the pan, reserving the pot of water. Let the chocolate cool, stirring occasionally, until the thermometer registers 87 degrees , 25 to 45 minutes. 
2.  Add the grated chocolate to the melted chocolate, return the insert to the pot and stir constantly over medium-low heat until the temperature reaches 90 degrees and most of the grated chocolate has melted. Remove the insert and stir in the almonds. Dry the outside of the insert, then pour the chocolate onto the prepared baking sheet; spread into an even layer, leaving a 1-inch border. Refrigerate for 20 minutes, then let stand at room temperature until hardened, about 45 minutes. Using a sharp knife, slice the chocolate block into uneven slabs of bark.

Tuesday, February 3, 2015

Chili Beef Corn Bread


This recipe turns up a notch on plain corn bread recipes. The chili, ground beef, cheddar cheese and Mexican spices make this recipe the bomb. If you love cornbread with a new direction try this one.

What ever the function maybe, you will be impressed with this chili beef casserole cornbread.

You can leave this cornbread casserole in the baking dish to let your guests spoon it out into their plates or you could cut it into squares and serve it as appetizers.

Instructions

Cornbread Recipe:

2 cups self rising cornmeal

2 cups self rising flour

Two eggs beaten

1 1/2 cup whole milk ( maybe a little bit more for smoothness)

1 stick melted butter

1/4 cup canola oil or bacon dripping

1 cup shredded cheddar cheese

Set oven at 350. pour oil or bacon dripping in a 9x13-3qt baking dish.

 Place baking dish in the oven and let it get hot, not burning hot.

Add flour and cornmeal in a bowl and mix together. Add milk and blend together.
adding eggs and mix together very well. add the butter stir into the mixture. if the mixture to thick add more milk until smooth. add shredded cheese and blend very well.

Pour halve cornbread mixture in baking dish with hot oil or bacon dripping. Set aside

Ground beef mixture:

2 pounds Ground beef

One large chopped green bell pepper

One medium chopped red bell pepper

One large jalapeno pepper

One large onion chopped

4 cloves garlic chopped

4 teaspoons cumin

4 teaspoons chili powder

Teaspoon salt

Teaspoon black pepper

1/2  teaspoon cayenne pepper

2 can rotel mild or hot tomatoes

2 can wolf brand chili with beans {mix 1 cup water with the two can of chili). this will thin it out.

3 cups shredded cheddar cheese

1 cup whole kernel corn

In a large skillet add ground beef cook until meat is done and crumbly drain excess grease and add onion, peppers, and garlic and cook until vegetables are transparent add corn and rotel tomatoes. add spices and simmer for five minutes. taste for profession adding more spices to your taste bubs.

Cornbread mixture is waiting, so add half meat mixture on top of half cornbread mixture in the baking dish evenly about 1/2 inch thick from ends to center.

Add cheese evenly over the meat mixture and add half wolf brand chili mixture on top of cheese..   pour the remaining cornbread mixture on top of cheese and add meat mixture. then add wolf brand chili mixture and place in oven 25 mins.take out oven and place shredded cheese to melt on top.

If you cannot find wolf brand chili .....

Three Cans Come In a Package