1 Cup water
1 tsp. mapleine flavoring
mix
allow to cook until sugar is dissolved, but do not boil
this will stay good in the fridge in a sealed container for up to 3 weeks.
Thursday, June 2, 2011
German Pancakes
4 eggs
3/4 Cup flour
1 tsp. salt
2/3 Cup milk
3 Tbsp. butter
mix all ingredients except the butter
cook at 450° for 15 min., then at 350° for 10 min.
add butter, in chunks, on the top for last 3 min.
serve with powdered sugar, jam, syrup, honey... anything you like!
3/4 Cup flour
1 tsp. salt
2/3 Cup milk
3 Tbsp. butter
mix all ingredients except the butter
cook at 450° for 15 min., then at 350° for 10 min.
add butter, in chunks, on the top for last 3 min.
serve with powdered sugar, jam, syrup, honey... anything you like!
Fried Chicken
1 egg, beaten
1 Cup milk
mix
1 Cup flour
1 Tbsp. salt
1 tsp. black pepper
mix
cut 2-3 chicken breasts into bite sized pieces, then dip into flour mixture, then egg mixture, then flour mixture
fry in vegetable oil until golden brown
Ginger Cookies
This cookie recipe is from my aunt and is a favorite!!
1 1/2 Cups oil
2 Cups sugar
2 eggs
mix together with mixer on high speed for 30 seconds
add
2 tsp. cinnamon
2 tsp. ginger
1 tsp. salt
4 tsp. baking soda
1/2 Cup molasses
mix thoroughly
add
3 1/2 Cups flour, mix 1/2 Cup at a time
roll into 1 in. balls and roll in a mixture of cinnamon and sugar.
cook at 350° for 5 min.
1 1/2 Cups oil
2 Cups sugar
2 eggs
mix together with mixer on high speed for 30 seconds
add
2 tsp. cinnamon
2 tsp. ginger
1 tsp. salt
4 tsp. baking soda
1/2 Cup molasses
mix thoroughly
add
3 1/2 Cups flour, mix 1/2 Cup at a time
roll into 1 in. balls and roll in a mixture of cinnamon and sugar.
cook at 350° for 5 min.
Chimichurri Meatballs
We found this recipe on noblepig.com, made a few alterations, and absolutely loved it!
Chimichurri:
1 bunch minced curly leaf parsley, leaves and stems
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced fresh oregano leaves (or 1 teaspoon dried)
2 teaspoons sugar
1 teaspoon crushed red pepper flakes
2 cloves chopped garlic
Minced zest and juice of 1 lemon
Salt to taste
Meatballs:
2 Tablespoons olive oil, divided
3/4 pound ground chuck
1 pound ground pork
1/2 cup bread crumbs
1/4 cup scallions, minced
2 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon black pepper
1 egg
Combine all ingredients for chimichurri in a large bowl. Let stand at room temperature for two hours to blend flavors.
Blend all meatball ingredients in a bowl (do not overwork them). Test for seasoning by frying a little of the meat mixture until cooked through.
Form 1" balls with a small ice cream scoop (I use a #100). Heat 1 Tablespoon oil in a nonstick skillet over medium-high heat. Fry half the meatballs until cooked through and browned all over, about 5 minutes.
Transfer meatballs to a platter that has some of the chimichurri spooned onto the bottom; top the meatballs with some of the sauce and tent with foil to keep warm. Fry remaining meatballs in additional Tablespoon of oil, add them to the platter, and top with more chimichurri.
Chimichurri:
1 bunch minced curly leaf parsley, leaves and stems
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced fresh oregano leaves (or 1 teaspoon dried)
2 teaspoons sugar
1 teaspoon crushed red pepper flakes
2 cloves chopped garlic
Minced zest and juice of 1 lemon
Salt to taste
Meatballs:
2 Tablespoons olive oil, divided
3/4 pound ground chuck
1 pound ground pork
1/2 cup bread crumbs
1/4 cup scallions, minced
2 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon black pepper
1 egg
Combine all ingredients for chimichurri in a large bowl. Let stand at room temperature for two hours to blend flavors.
Blend all meatball ingredients in a bowl (do not overwork them). Test for seasoning by frying a little of the meat mixture until cooked through.
Form 1" balls with a small ice cream scoop (I use a #100). Heat 1 Tablespoon oil in a nonstick skillet over medium-high heat. Fry half the meatballs until cooked through and browned all over, about 5 minutes.
Transfer meatballs to a platter that has some of the chimichurri spooned onto the bottom; top the meatballs with some of the sauce and tent with foil to keep warm. Fry remaining meatballs in additional Tablespoon of oil, add them to the platter, and top with more chimichurri.
chimichurri
meatballs frying
finished product
Black Bean and Corn Salsa
Last night for dinner we had the yummiest salsa. It was something we just made up, and it turned out so good!!
6 Roma tomatoes
1 small yellow onion
1 jalapeño, seeded
1 Cup black beans
corn cut off 3-4 ears of cooked corn
1 Tbsp. chopped cilantro
juice from 1/2 lime
salt and pepper to taste
chop tomatoes, onion and jalapeño
combine all ingredients
When we make it again I think 1/2 a jalapeño would be better, but I don't like things too spicy. Chris liked it just the way we made it.
6 Roma tomatoes
1 small yellow onion
1 jalapeño, seeded
1 Cup black beans
corn cut off 3-4 ears of cooked corn
1 Tbsp. chopped cilantro
juice from 1/2 lime
salt and pepper to taste
chop tomatoes, onion and jalapeño
combine all ingredients
When we make it again I think 1/2 a jalapeño would be better, but I don't like things too spicy. Chris liked it just the way we made it.
Wednesday, June 1, 2011
Baked Zucchini Fries
dry mix (coating for fries)
1/2 Cup wheat flour
1/2 Cup white flour
2 Tbsp. cornmeal
1 tsp. salt
1/2 tsp. black pepper
cut up 3-4 medium zucchini into fry shape and coat in egg whites
coat with dry mix. The best way to do this is to put everything in a zip-lock bag and shake until the zucchini is well covered.
put on a greased cookie sheet. do not allow fries to touch. spray the fries with Pam.
cook at 475° for 7 min.
flip the fries over
cook for 5 more min. or until golden brown
1/2 Cup wheat flour
1/2 Cup white flour
2 Tbsp. cornmeal
1 tsp. salt
1/2 tsp. black pepper
cut up 3-4 medium zucchini into fry shape and coat in egg whites
coat with dry mix. The best way to do this is to put everything in a zip-lock bag and shake until the zucchini is well covered.
put on a greased cookie sheet. do not allow fries to touch. spray the fries with Pam.
cook at 475° for 7 min.
flip the fries over
cook for 5 more min. or until golden brown
Potato Soup
This recipe was created by my mom. We usually make half a recipe and it feeds 4-6 people.
Use a 6 quart pan.
18-20 Russet Potatoes, peeled and diced
put into pan and cover with cold water
add 3-4 Tbsp. of salt and soak for 1.5 hours
drain water
add
1 large white or yellow onion, diced
3 carrots, grated
add
water to barely cover the vegetables and 1 1/2 Tbsp. salt
Cover and bring to a boil
Reduce to low boil for 30-60 min. or until potatoes are tender and start to get mushy
add
2 cans of evaporated milk
1 Cup sour cream
1 1/2 Cups shredded cheddar cheese
salt and pepper to taste
optional - 2 or 3 strips of crumbled bacon
Use a 6 quart pan.
18-20 Russet Potatoes, peeled and diced
put into pan and cover with cold water
add 3-4 Tbsp. of salt and soak for 1.5 hours
drain water
add
1 large white or yellow onion, diced
3 carrots, grated
add
water to barely cover the vegetables and 1 1/2 Tbsp. salt
Cover and bring to a boil
Reduce to low boil for 30-60 min. or until potatoes are tender and start to get mushy
add
2 cans of evaporated milk
1 Cup sour cream
1 1/2 Cups shredded cheddar cheese
salt and pepper to taste
optional - 2 or 3 strips of crumbled bacon
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