Sunday, September 8, 2019
Apple Fritters
Ingredients
16 small apple fritters:
2 large or 3 small Granny Smith apples, peeled, cut in 1/4-inch pieces cook apples in 1 tablespoon butter 1/2 cup brown sugar cook apples until tender and set a side.
BATTER
2 cups self-rising flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg
1/2 cup sour cream
1/4 cup granulated sugar
4 tablespoon melted butter
1/2 cup buttermilk, or as needed
and blend together add apple mixture blend all together until thick
drop mixture in hot oil cook until brown on both sides and add glaze on top
Saturday, September 7, 2019
Tender Chuck Roast Mushrooms Broccoli Stir-Fry
Ingredients
1/2 teaspoon garlic powder
3 tablespoons cornstarch, divided
2 tablespoons plus 1/2 cup water, divided
1 pound cooked boneless beef chuck roast, cut into thin 2-inch pieces
1/4 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
2 tablespoons canola oil, divided
4 cups fresh broccoli florets
1 1/2 cups mushrooms
1 small onion, cut into thin wedges
Hot cooked rice
Directions
Mix garlic powder and 2 tablespoons each cornstarch and water; toss with beef. In a small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth.
In a large skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms stir-fry roast beef , 2-3 minutes. Remove from pan.
In same pan, stir-fry broccoli and onion in remaining oil over medium-high heat until crisp-tender, 4-5 minutes. Stir soy sauce mixture; add to pan. Cook and stir until thickened, 1-2 minutes. Return beef to pan; heat through. Serve with rice.
Thursday, August 29, 2019
Wednesday, August 28, 2019
POPEYE'S CHICKEN SANDWICH COPYCAT RECIPE
POPEYE'S CHICKEN SANDWICH COPYCAT RECIPE
INGREDIENTS
1
chicken, with skin cut up (Popeye's uses Tyson brand)
1
teaspoon white pepper
1
tablespoon cayenne pepper
1
tablespoon salt
1
tablespoon Tabasco sauce
6
cups vegetable oil
2⁄3
cup all-purpose flour, sifted
2
teaspoons paprika
3
eggs
1⁄2
cup milk
DIRECTIONS
Mix all ingredients except the oil, flour, paprika, and eggs & milk, marinate overnight in an airtight container.
In a large bowl, combine flour, salt, peppers, and paprika.
Break the eggs into a separate bowl and beat until blended slowly adding the milk AND HOT SAUCE.
Dip each piece of chicken into the egg and milk mixture, then coat generously with the flour.
Once the chicken is coated, place on a rack to allow the pieces to dry, 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
To fry, heat oil in dutch oven or deep fryer to medium. Place the chicken pieces in the oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
When the pieces finish cooking, they should be removed and placed on a paper towel to allow grease to drain.
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Monday, August 26, 2019
Stuff Bell Peppers
Ingredients
5 bell peppers , large about 12cm/4.5" tall (Note 1)
1 tbsp olive oil
1 onion , chopped (brown, white, yellow)
3 garlic cloves , minced
350g/ 12 oz ground beef (mince), lean
1/4 cup tomato paste
1 1/4 cups (315 ml) chicken broth/stock , low sodium
1/2 cup white rice , long or medium grain, raw (Note 2)
1 cup corn kernels (Note 3)
1 cup green onions , finely sliced (or red onion)
1 1/2 cups (150g) mozzarella , shredded
1/2 cup (125 ml) water
Mexican Spices:
1/2 tsp cayenne pepper
1 tbsp dried oregano
2 tsp cumin
2 tsp coriander
1.5 tsp onion powder
3/4 tsp salt
For serving (optional):
Guacamole (Note 5 Quick Guac)
Sour Cream
1 tbsp fresh coriander/cilantro , finely chopped
Instructions
Preheat oven to 350F.
Hollow Peppers:
Using a small knife, cut around the top of the bell peppers at downwards 45 degree angle. Remove top, empty seeds. If capsicum bottoms aren't quite level, cut so they'll sit flat. (Be careful to cut off as little as possible so you don'' accidentally cut a hole in the bottom.)
Place peppers in a baking dish that will fit them snugly
Filling:
Heat oil in a large skillet over high heat,
Add onion and garlic, cook for 2 minutes.
Add beef and cook, breaking it up as you go, until it's all changed from pink to brown.
Add Spices, stir through. Then add Tomato paste and cook for 1 minute.
Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low.
Cook for 13 - 15 minutes until rice is JUST cooked - mixture should be fairly loose still at this stage, not thick and stodgy (see video).
Stir in green onion.
Fill & Bake:
Spoon half the filling into the prepared capsicums.
Top with half the cheese, then fill to top with remaining beef rice.
Place capsicum lids back on, pour 1/2 cup water into the pan.
Cover tightly with foil, bake 45 minutes.
Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.
Wednesday, August 21, 2019
New Orleans Style Fired Chicken Gizzard Po-Boy Sandwich
If you like gizzards, these are tender and delicious.1 pound chicken gizzards salt and pepper to taste
Place gizzards in a saucepan with enough water to cover by 1 inch. Bring to a boil over medium heat, cover, and cook for 1 1/2 hours.
Po Boy Sandwich
1 loaf France bread
Tomatoes
Pickles
Red onions
slaw mix
Mayonnaise
Mustard
Garlic
Cooked Chopped Egg
Tomato Juice
Black Pepper and salt
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Sunday, August 18, 2019
Blueberry Muffin And Peanut Butter Muffin
Blueberry Muffins
1/2 Sugar 1/2 cup butter softened 2 large eggs 2 tablespoons vegetable oil 1 cup sour cream 1/2 cup milk tablespoon grated lemon zest 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 2 cups fresh blueberries Directions Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth. Whisk flour, baking powder, baking soda, and salt in a small bowl. Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined. Spoon batter into prepared muffin cups. Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
Peanut Butter Muffin
Ingredients 1/2 c. sugar 2 Tbsp butter room temperature 2 eggs 1/2 c. peanut butter 1 c. milk 2 c. all-purpose flour 1 Tbsp baking powder 1/2 tsp salt 1/2 c. peanut butter chips Instructions In a large bowl cream together the sugar, butter and eggs. Add peanut butter and milk and mix until combined. In another bowl sift together flour, baking powder, and salt. Mix into wet mixture until just combined. Stir in peanut butter chips. Divide evenly into muffin tin lined with muffin cups or greased. Fill each cup 2/3's full. Bake at 400 degrees for 15-17 minutes or until they test done.
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Monday, August 12, 2019
Creole Etouffée
Feel free to make this tasty étouffée with TURKEY SAUSAGE CHICKEN imitation CRAB instead of SEAFOOD. This Creole étouffée is made with a tomato base.
Ingredients
COOK TOGETHER COOK FOR 5 MINS ON MED HEAT
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1/2 cup celery (chopped)
2 cloves garlic (minced) salt (or to taste)
ADD
1/2 to 1 teaspoon cayenne pepper (to taste)
1/2 teaspoon black pepper
1/4 teaspoon dried leaf thyme
ADD
2 cups fish stock
COOK FOR 5 MINS ON MED HEAT
ADD
2 TABLESPOON TOMATO PASTE
COOK FOR 5 MINS ON MED HEAT
ADD
2 pounds TURKEY SAUSAGE,CHICKEN imitation CRAB instead of SEAFOOD
COOK FOR 5 MINS ON MED HEAT
1 cup green onions (with tops, chopped)
SERVE OVER RICE
Garnish: fresh parsley (chopped)
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New Orleans Restaurant Mother's Red Beans And Rice
This Classic Recipe Comes Mother's Restaurant In New Orleans... Am Re-making Them To Be Kosher..
Mother's Red Beans
Ingredients:
½ lb. Ham fat, rendered in recipe / Or / 1/2 pound Turkey Ham … Add 1 / 4 cup cooking oil to rendered
1 lb. Smoked sausage / Or Smoked Beef Or Turkey Sausage
1 lb. Ham, grade A / Or 1 Pound Turkey Ham
½ lb. Onions, diced
⅓ lb. Bell pepper, diced
¼ lb. Green onions, diced
3 oz. Garlic, minced
⅓ tsp. Salt
¼ tsp. Black pepper
½ tsp. Thyme
2 Bay leaves
2 lbs. Red beans (pre-soak overnight to soften)
2 qt. Chicken stock
2 qt. "Debris Gravy" (substitute: beef au jus, consomme, or beef stock)
1 Ham bone / No Ham bone Add 4 oz Hickory LIQUID SMOKE
Directions:
Render ham fat in skillet. Remove cracklins from the remaining fat (set aside: season and snack). Sauté sausage and grade A ham. Add onions, bell pepper and green onions; sauté until tender. Add garlic, salt, pepper, thyme, and bay leaves. Add red beans; stir into vegetables. Add stock, debris gravy and ham bone. Bring to a boil, then reduce heat and simmer until red beans are tender and become creamy. Season to taste.
Serve over rice. Alternatively, serve with potato salad or in an omelet.
Courtesy Mother's Restaurant
Sunday, August 11, 2019
Friday, August 9, 2019
Chicken Fries
1 pound boneless, skinless chicken
2 cups Panko bread crumbs
1/2 teaspoon pepper
1 teaspoon salt
1/2 teaspoon garlic powder
2 eggs
1 cup flour
oil
Instructions
Instructions
Slice chicken breast in half, and then cut into long, thin strips resembling a french fry.
In a shallow plate, combine bread crumbs, salt, pepper, and garlic powder.
In a shallow bowl, beat eggs until frothy.
In another shallow plate, place flour.
Dredge the chicken strips in flour, dip in egg, and then coat with bread crumbs.
In a wide, thick-bottomed pan, heat about 2 inches deep of oil to 350 F.
Gently add chicken strips one at a time. Deep-fry until golden and crisp and thermometer inserted in the chicken reads 165 F.
With a slotted spoon, remove chicken strips and set on wire rack to drain. Serve immediately with dipping sauce
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Tuesday, August 6, 2019
Hummus
This hummus is so easy to make and has the perfect kick of flavor!
Ingredients
1 (16 oz) can Garbanzo Beans, drained
1 clove garlic, minced
juice from ½ of lemon
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon cayenne pepper
1 Tablespoon roasted red pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin
Instructions
Blend all ingredients in a food processor until you get the correct consistency.
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Monday, August 5, 2019
Baked Beefy Cheesy Ramen Noodles
3 packages beef ramen noodles
1 1/2 ground beef
2 beef bouillon packages from ramen noodles
1 cup tomato , canned
1/4 cup tomato paste
1 - 3 tsp white sugar
2 tsp Worcestershire sauce
1 dried bay leaves
1/2 tsp dried thyme or oregano
1/2 cup each onion green bell and red bell pepper
Salt and pepper
cheese of your choice about a pound
Sauce:
Heat oil in a large, heavy based pot over medium high heat.
Add garlic and onion, cook 2 minutes.
Turn heat up to high, add beef and cook, breaking it up as you go.
Once beef is brown
Add remaining Sauce ingredients, stir.
Bring to simmer, lower heat, cover with lid. Simmer for 10 minutes
If liquid evaporates too much, add water - should be saucy Adjust salt and pepper to taste.
Assemble & Bake:
Preheat oven to 350
Cook pasta per packet directions, minus 1 minute.
Drain, then return into pot.
Add just over half the Sauce, toss.
Spread half the pasta in a casserole pan, spread with half remaining Sauce.
Top with cheese slices, then remaining pasta, remaining Sauce
bake 25 mins
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Tuesday, July 30, 2019
Cabbage Lasagna
1 large head cabbage, coarsely chopped
1 med onion chopped
3 garlic cloves minced
1 1/2 ground {chuck beef}
1/8 salt
1/8 black pepper
1 1/2 teaspoon
1 15 oz jar pasta sauce
1 8oz Gruyere smoke cheese
2 cup shredded cheese of your choice
1/2 cup grated parmesan
Heat the 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,and cook for about 3 mins before adding the tomatoes and pasta sauce.
Let this simmer for about 15 minutes,
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 cheeses 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 cheeses and grated parmesan cheeses on top.
Bake uncovered until the cheese melts and lightly brown.
Monday, July 29, 2019
Honey Based Barbecue Chicken
Baked Honey Barbecue Chicken - moist and juicy chicken thighs marinated with smoky honey barbecue sauce and baked to perfection. So good!
Ingredients
2 lbs chicken
dry rub
smoke the chicken on grill
bottled barbecue sauce
honey
Hickory Liquid Smoke
bottled barbecue sauce
honey
Hickory Liquid Smoke
apple cider vinegar
light corn syrup
light brown sugar
Thursday, July 25, 2019
Red Beans And Rice
I love Beans of all kinds and I will cook them up in a tinkle of an eye. one thing you much know you got to cook beans in smoke meat so they can get that flavor.
It don't have to be pork you can cook them in smoke turkey tails,"yes sir"
I like to put a biscuit on top of the rice...And pour the beans on top...Try that treat.
Happy Eating...Sandra
Ingredients
1 pound of dry red beans clean and picked and soak in water for 24 hours
1 pound sliced beef smoke sausages
2 smoke turkey tails
1 pound smoke beef sausages sliced
1 large onion chopped
2 garlic clove mashed
1/2 cup celery
1/8 teaspoon cayenne pepper
2 tablespoon Cajun Seasoning
1/4 cup Apple Cider Vinegar
2 tablespoon Hickory Smoked liquid
1 cup long grain rice (cooked)
Procedure:
1. Boil turkey tails in 8 cups of water 1 hour
2. Add Beans
3. Add all ingredients to the cooking beans.(not rice)
4. Cook 1 hour 30 minutes until beans are tender
5.start mashing some of the beans on the side of the pot with a big spoon
to make them creamy.... beans need to cook 30 minute more with the sliced smoke sausages.
6.Take out turkey tails before serving over rice
Barbecue Pulled Chicken
Place chicken thighs in a slow cooker. season heavy with your favorite barbeque seasoning Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. In a bowl start pulling chicken apart, mix the barbecue sauce Pour over the chicken.
You Can Make A Dish Like This / Barbecue Pulled Chicken With Cheese Serve Over Fries...
Monday, July 22, 2019
Turkey Cheese
BOIL ABOUT 4 POUNDS FRESH TURKEY NECK WITH A 1/2 CUP OF PICKLE SPICE FOR 2 HOURS IN 1/2 GAL OF WATER
Pickle Spice
Ingredients
Basic Pickling Spice
Yield: about 2 1/2 cups
1/2 cup mustard seeds
1/4 cup coriander seeds
1/4 cup fennel seed
1/4 cup whole allspice berries
1/4 cup whole cloves
1/4 cup dill seeds
1/4 cup celery seeds
1/4 cup cinnamon sticks, crushed
1/4 cup black pepper corns
2 tbsp. dried ginger, coarsely chopped
3 dried red peppers, crushed
LET TURKEY NECK KOOL AND TAKE MEAT OFF BONES
SAVING THE BROTH
ADDING
1/4 teaspoon dry mustard
1/4 teaspoon dry coriander
1/4 teaspoon fennel seed
1/4 teaspoon allspice
1/4 teaspoon dry clove
1/4 teaspoon dry dill
1/4 teaspoon celery seeds
1/4 teaspoon dry cinnamon
1/4 teaspoon black pepper corns
1 teaspoon red peppers, crushed
2 tablespoon chopped onion and 1 teaspoon garlic
mix well and add 1/3 cup vinegar
PRESS DOWN IN A MOLD AND POUR 1/2 CUP VINEGAR ON TOP AND LET SET UNTIL SINK IN AND POUR TURKEY BROTH ON TOP AND SET IN FRIDGE
Friday, July 19, 2019
Oven Baked Barbecue Chicken
6 Med sized chicken legs quarters clean and trim of fat
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
3 tablespoon garlic powder
3 tablespoon dry sweet basil
1 tablespoon dry rosemary
1 tablespoon dry thyme
smoked paprika enough to sparkle and cover well six leg quarters
Dry leg quarter and place in baking dish.
Sparkle black pepper first evenly over legs
Next sparkle salt following the trails of black pepper.
Next sparkle the garlic powder all over and the basil and rosemary will be next
Adding more sparkle garlic and basil on the backside chicken leg so you can get more flavor
Sparkle cayenne pepper. you can do the spice heavy if you like and coat the leg quarter to your liking.
Cover and refrigerate over night. flavor of the spices go though the chicken.
Next sparkle smoked paprika all over leg quarter
Keep cover and place in per heated oven 400 degree for 1 1/2 hour pour juices in a bowl and pour over chicken and leave uncover bake for 15 mins or until golden brown.
Add your favorite sauce
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Thursday, July 18, 2019
Open Face Meatballs Spaghetti Sub
To make this sub you will need
Garlic bread Toasted on both sides
Your choice spaghetti and meatballs
mix the spaghetti with ketchup and spaghetti sauce
Place meatballs aside coat spaghetti with equals amount of both sauce and ketchup adding your favorite season and herbs.
mix cheese with spaghetti and top on garlic bread adding meatballs and
Pepperoni
Turkey Bacon
Adding cheese on top and bake at 350 for 15 mins
Adding more cheese and black olives and bake another 10 mins
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