Caramel Popcorn
Ingredients
1 cup Butter
2 cups Brown sugar
1/2 cup Corn syrup
1 teaspoon Salt
1/2 teaspoon Baking soda
1 teaspoon Vanilla extract
5 quarts Popped popcorn
Preparation
1 Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2 In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3 Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
*****Tip I have never gone for the full hour. I have only done forty five minutes tops. I sometimes only do it to thirty minutes.
Friday, January 15, 2010
Wednesday, January 13, 2010
Requests...
I have a few requests for recipes...
Miqui's kickin' recipe caramel popcorn recipe
Mom's artichoke dip
Dad's meat stuffed with the other stuff (ya know the one you made on Mother's day)
Mom's Little King Salad
Pineapple Slush
Yannette's rootbeer pork
Erica's... Erica? Hm... dare I ask for the Spam Sushi? (I was going to ask for your meatloaf recipe but thought that would be cruel).
Dad's chicken stuffed with stuffing (you made it probably 3 years ago- Mom had to work late) and you served it with gravy from a can...
Grammy's green jello with stuff in it (You made it 3 thanksgiving ago..)
40 clove chicken
Scallop Potatoes
The list goes on but we will start here. Okay everyone... on your mark, get set, blog!
Miqui's kickin' recipe caramel popcorn recipe
Mom's artichoke dip
Dad's meat stuffed with the other stuff (ya know the one you made on Mother's day)
Mom's Little King Salad
Pineapple Slush
Yannette's rootbeer pork
Erica's... Erica? Hm... dare I ask for the Spam Sushi? (I was going to ask for your meatloaf recipe but thought that would be cruel).
Dad's chicken stuffed with stuffing (you made it probably 3 years ago- Mom had to work late) and you served it with gravy from a can...
Grammy's green jello with stuff in it (You made it 3 thanksgiving ago..)
40 clove chicken
Scallop Potatoes
The list goes on but we will start here. Okay everyone... on your mark, get set, blog!
Sunday, January 10, 2010
Chili Verde
Ingredients
* 1 1/2 pounds tomatillos
* 5 garlic cloves, not peeled
* 2 jalapenos, seeds and ribs removed, chopped
* 2 Anaheim or Poblano chiles (optional)
* 1 bunch cilantro leaves, cleaned and chopped
* 3 1/2 to 4 pounds pork shoulder (also called pork butt)[I used chicken because I didn't have any pork], trimmed of excess fat and cut into 1 to 2-inch cubes
* Salt
* Freshly ground black pepper
* Olive oil
* 2 yellow onions
* 3 garlic cloves, peeled and finely chopped
* 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
* 2 1/2 cups chicken stock
* Pinch of ground cloves
Method
1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.
2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)
5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.
Serves 8.
* 1 1/2 pounds tomatillos
* 5 garlic cloves, not peeled
* 2 jalapenos, seeds and ribs removed, chopped
* 2 Anaheim or Poblano chiles (optional)
* 1 bunch cilantro leaves, cleaned and chopped
* 3 1/2 to 4 pounds pork shoulder (also called pork butt)[I used chicken because I didn't have any pork], trimmed of excess fat and cut into 1 to 2-inch cubes
* Salt
* Freshly ground black pepper
* Olive oil
* 2 yellow onions
* 3 garlic cloves, peeled and finely chopped
* 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
* 2 1/2 cups chicken stock
* Pinch of ground cloves
Method
1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.
2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)
5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.
Serves 8.
Potato Cheese Soup
On medium low heat in a 3 quart sauce pan sauté:
4 TB Butter
½ C Finely Diced Yellow Onion
½ C Finely Diced Celery
Add:
2 Cans Chicken Broth (14.5 oz)
1/4 C.Water
4 C Finely Sliced and Diced Potatoes (peeled)
Place on medium low heat and cook until potatoes are very soft and tender.
When potatoes are done add:
4 Chicken Bouillon Cubes
Cook until cubes have been dissolved.
Mash the potatoes slightly, leaving most of them in chunks.
Reduce heat and add:
2 + 1/4 C. Half and Half *
4 TB cornstarch (more if still runny)*
Stir mixture, and add:
8 oz Shredded Sharp Cheddar Cheese**
Stir until cheese is completely melted and dissolved into mixture.
Sprinkle:
1/2 tsp. Sugar*** 1/4 tsp. White Pepper
4 TB Butter
½ C Finely Diced Yellow Onion
½ C Finely Diced Celery
Add:
2 Cans Chicken Broth (14.5 oz)
1/4 C.Water
4 C Finely Sliced and Diced Potatoes (peeled)
Place on medium low heat and cook until potatoes are very soft and tender.
When potatoes are done add:
4 Chicken Bouillon Cubes
Cook until cubes have been dissolved.
Mash the potatoes slightly, leaving most of them in chunks.
Reduce heat and add:
2 + 1/4 C. Half and Half *
4 TB cornstarch (more if still runny)*
Stir mixture, and add:
8 oz Shredded Sharp Cheddar Cheese**
Stir until cheese is completely melted and dissolved into mixture.
Sprinkle:
1/2 tsp. Sugar*** 1/4 tsp. White Pepper
I don't use the sugar.
Let soup simmer very slowly for 20 - 30 minutes taking care not to let soup scorch. When ready to serve, garnish with shredded cheese and maybe a little parsley.
Can be doubled and frozen.
Make-ahead French Toast
Ingredients:
2 cups of Milk
6 eggs
1 t vanilla
1/4 t salt
1t cinnamon
1/8 t nutmeg
Coat 13x9 with cooking spray. Cut bread into cubes place in dish. Mix rest of ingredients and pour over. Put in the refrigerator over night or 2 to 3 hours. Bake at 350 degrees for 40 minutes. Pour topping over before you bake.
Topping:
1 cup brown sugar
2 T corn syrup
1/2 C butter
1 C chopped walnuts
1 cup brown sugar
2 T corn syrup
1/2 C butter
1 C chopped walnuts
Bring to boil. Simmer until it thickens.
Friday, January 8, 2010
Amish-style Pretzels
Yields: About Five pretzels
Preheat oven to 500 degrees
Water-10.5 oz
Yeast, fresh- 0.33 oz or active Dry yeast-.165 oz
Bread flour- 12 oz.
pastry flour- 4 oz.
salt- .1 oz
sugar- .3 oz
____________________________________________
Soda Wash
warm water- 8oz.
Baking soda- 1 oz.
Pretzel salt- your preference on how much
____________________________________________
Mixing:
Straight dough method...mixing it all together with your hands. No mixer...gotta love that:)
Fermentation:
Allow the dough to bench rest for about 30 minutes covered
Makeup:
Measure dough into 5 oz. pieces
Roll dough into a uniform strips 30 inches long
Bend and twist the strip into a pretzel shape.
Dip into the baking soda wash or you can put them on the pan and then brush them with the soda wash.
Place on a pan with parchment paper.
Sprinkle with salt
Bake immediately (without proofing) at 500 degrees oven for 5-10 minutes based on oven and whether or not you are using a convection oven
****Tip make sure you put the tails of the pretzels on the bottom because during baking they like to pull up if you don't. Doing this will help keep the shape.
***Also if you use active Dry yeast allow it to sit in the water for a few minutes to hydrate it.
If I can make this then anyone can.
Preheat oven to 500 degrees
Water-10.5 oz
Yeast, fresh- 0.33 oz or active Dry yeast-.165 oz
Bread flour- 12 oz.
pastry flour- 4 oz.
salt- .1 oz
sugar- .3 oz
____________________________________________
Soda Wash
warm water- 8oz.
Baking soda- 1 oz.
Pretzel salt- your preference on how much
____________________________________________
Mixing:
Straight dough method...mixing it all together with your hands. No mixer...gotta love that:)
Fermentation:
Allow the dough to bench rest for about 30 minutes covered
Makeup:
Measure dough into 5 oz. pieces
Roll dough into a uniform strips 30 inches long
Bend and twist the strip into a pretzel shape.
Dip into the baking soda wash or you can put them on the pan and then brush them with the soda wash.
Place on a pan with parchment paper.
Sprinkle with salt
Bake immediately (without proofing) at 500 degrees oven for 5-10 minutes based on oven and whether or not you are using a convection oven
****Tip make sure you put the tails of the pretzels on the bottom because during baking they like to pull up if you don't. Doing this will help keep the shape.
***Also if you use active Dry yeast allow it to sit in the water for a few minutes to hydrate it.
If I can make this then anyone can.
100% Whole Wheat Bread
Yields two 1 1/2 pound loaves
- Grind 25 ounces wheat. Spring wheat is preferred but Hard Red Winter works as well. (50% Spelt or Kumet can be substituted for the wheat but hydration will need to be adjusted). Yield approximately 24.5 ounces of flour.
- Add 1.2 ounces of Vital Wheat Gluten.
Mix together:
· 16 ounces flour mixture.
· 2 teaspoons Yeast.
· 16 ounces Water.
· Cover and ferment for 4 hours.
Make Raisin Juice and Brown Rice.
- 75 grams Brown Rice cooked with 150 grams water yield 6 ounces
- ½ cup raisin soaked in ½ cup water for 1 hour. Place in blender and blend into a pulpy liquid.
Combine:
- All of the sponge from above.
- 8 ounces flour mixture.
- 1 ½ teaspoon Salt.
- 1 teaspoon Yeast.
- 2 ounces Honey.
- 2 ounces Raisin Juice.
- 6 ounces cooked Brown Rice.
- Mix and knead with dough hook for 12 minutes.
Place in greased container and allow to proof for 90 minutes or until doubled.
Divide and shape. Place into greased loaf pans and proof for 60 to 90 minutes until doubled and crests pan; domed but not expanded past pans.
Bake at 350° for 20 minutes. Rotated pans and continue baking for an additional 20 minutes. Internal temperature should be 185°.
Remove from pans and cool on wire racks for 90 minutes.
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