Good cooking is an art, as well as a form of intense pleasure... A recipe is only a theme, which an intelligent cook can play each time with a variation. ~Madame Jehane Benoit, Chef (1904-1987)
This was from another scrap of recipe I found in gram's things. I don't know if she ever made it, but pork chops and beer in the same sentence got hubby's interest and so we had some fun experimenting with this recipe.
BOHEMIAN PORK CHOPS aka PORK CHOPS IN BEER GRAVY
4-6 thick boneless pork chops
1 small onion, cut into thin rings
1 stalk celery, chopped
3 tablespoons flour
salt and pepper to taste
2 tablespoons butter
2/3 cup water
1 beer ~ your favorite flavor
- In a large skillet, melt butter.
- Brown pork chops, generously salting and peppering.
- Remove pork chops, keep warm.
- Saute' onion and celery until soft and translucent.
- Add flour, stirring until golden.
- Add water, stirring until well blended.
- Add beer and simmer until begins to thicken.
- Add pork chops back in and heat through.
3 squares unsweetened chocolate
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup butter, softened
2 Jumbo eggs
1 cup whole milk
1/2 cup apple juice
2 teaspoons orange juice
2 cups flour
1 jar marshmallow cream
1 cup heavy whipping cream
1 bag milk chocolate chips
- Heat oven to 325 degrees.
- Generously grease a 9x13 pan.
- Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the apple juice, stirring until the sugar is dissolved. Cool.
- Mix the baking soda into 2 teaspoons of orange juice.
- In a large mixing bowl cream the butter with 1 cup sugar. Add eggs one at a time, beating well after each.
- Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
- Add the baking soda mixture and blend well.
- Add the cooled chocolate mixture and blend well.
- Pour the batter into the prepared pan.
- Level pan by dropping on counter top to remove air bubbles.
- Bake until springy 55-60 minutes.
- Cool thoroughly and then invert onto platter.
- Cut into desired shapes and sizes.
- Slice each in half.
- Spread marshmallow cream over bottom half and replace tops.
- In a small sauce pan melt chocolate.
- Whisk in heavy cream and heat until thickened.
- Pour over tops of cakes.
- Cool.
DO YOU LIKE SNICKERDOODLES? HOW ABOUT CHERRY PIE? CHOCOLATE? Who doesn't like all of those? We had a difference of opinion on dessert the other day. I was craving snickerdoodles, but they did seem a bit plain. Hubby was craving cherry pie and my uncle says you can't call it dessert unless it involves chocolate. So I set about making what will now be known as CHOCOLATE CHERRY DOODLES! They were supposed to be muffins, but they rise so much they make a much more fun trifle type dessert.
1 1/2 + 1/4 + 1/2 cups sugar
1/2 cup + 2 tablespoons butter, softened
1/2 cup Crisco
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 can Cherry Comstock pie filling
1 ounce unsweetened Baker's chocolate
- Heat oven to 375ºF.
- Spray DEEP muffin tin with PURE.
- Cream together 1 1/2 cups sugar, 1/2 cup softened butter, shortening and eggs in large bowl.
- Stir in flour, cream of tartar, baking soda and salt until well blended, use your hands when necessary.
- Shape dough into 1 1/4-inch balls.
- Mix together 1/4 cup sugar and the cinnamon.
- Roll into 12 balls and then roll in cinnamon-sugar mixture.
- Place one in each slot and slightly flatten.
- Divide cherry pie filling among the slots evenly.
- Bake for 20-25 minutes.
- While baking the cookie dough melt 2 tablespoons butter in a small saucepan.
- Add the chocolate and blend well.
- Whisk in sugar until well dissolved.
- When you remove muffin tin from oven, let cool 5 minutes.
- Spoon a dollop of chocolate over each muffin slot.
- Cool 15 minutes.
- Spoon out 2 slots per bowl and ENJOY!
Sorry no pictures - just posting the recipe for a new friend!
4 tablespoons extra-virgin olive oil
4 tablespoons FRESH minced tarragon
Four 6-ounce salmon fillets with skin
Salt and freshly ground pepper
2/3 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons creamy prepared horseradish
- Pre-heat oven to 350 degrees.
- In a bowl, mix 2 tablespoons of the olive oil with 2 tablespoons of the tarragon and rub it over the salmon. Let stand for 5 minutes, then season with salt and pepper.
- Spray baking dish lightly with PURE.
- Bake salmon fillets for 15-20 minutes or until just barely done (varies with thickness).
- Meanwhile, in a small bowl, whisk together the whipping cream, mustard, horseradish, the remaining olive oil and tarragon. Season to taste with salt and pepper.
- Spoon over the salmon and return to oven for 5 minutes.
I am not supposed to eat processed and preserved foods on a normal basis so have been working on replacing creamed condensed soup with "scratch" ingredients. The following recipes make perfect substitutes for 1 can of soup.
BASIC
3 tablespoons butter
3 tablespoons flour
1/4 teaspoons salt
1 cup milk
- Melt the butter in a saucepan over medium heat.
- Whisk in flour and salt and cook until bubbly.
- Remove from heat and gradually whisk in liquid.
- Return to heat and cook, stirring, until smooth and thickened to desired consistency.
CREAM OF CHICKEN
3 tablespoons butter
3 tablespoons flour
1/4 teaspoons salt
1/2 cup milk
1/2 cup chicken stock
- Melt the butter in a saucepan over medium heat.
- Whisk in flour, poultry seasoning and salt.
- Cook until bubbly.
- Remove from heat and gradually whisk in liquid.
- Return to heat and cook, stirring, until smooth and thickened to desired consistency.
CREAM OF CELERY
3 tablespoons butter
3 tablespoons flour
1/4 teaspoons salt
1/2 cup chopped celery
1 tablespoon finely chopped onion
1 cup milk
- Melt the butter in a saucepan over medium heat.
- Add. chopped celery and finely chopped onion. Saute' until tender.
- Whisk in flour and salt and cook until bubbly.
- Remove from heat and gradually whisk in liquid.
- Return to heat and cook, stirring, until smooth and thickened to desired consistency.
CREAM OF MUSHROOM
3 tablespoons butter
3 tablespoons flour
1/4 teaspoons salt
1/4 cup chopped mushrooms
1 tablespoon finely chopped onion
1 cup milk
- Melt the butter in a saucepan over medium heat.
- Add. chopped mushrooms and finely chopped onion. Saute' until tender.
- Whisk in flour and salt and cook until bubbly.
- Remove from heat and gradually whisk in liquid.
- Return to heat and cook, stirring, until smooth and thickened to desired consistency.
CREAM OF TOMATO
2 tablespoons butter
3 tablespoons flour
1 cup pureed tomatoes
1 1/2 cups milk
dash each of garlic salt, onion salt, basil, and oregano.
- Melt the butter in a saucepan over medium heat.
- Whisk in flour and seasonings and cook until bubbly.
- Add tomato puree' and blend well.
- Remove from heat and gradually whisk in liquid.
- Return to heat and cook, stirring, until smooth and thickened to desired consistency.
This is another recipe that was full of boxed, canned or preserved ingredients that I changed to "scratch" ingredients. It was another great success and will be a wonderful cold weather dish this winter.
CHICKEN CORDON BLEU CASSEROLE
1/4 cup mayonnaise
1 teaspoon dried parsley flakes
2 cups cooked chicken pieces (2 large breasts)**
1 cup ham steak, diced
1 bunch green onions, sliced thin
4 cups cooked egg noodles
1/2 cup grated gruyere cheese
2 slices swiss cheese
salt and pepper to taste
3 tablespoon butter
3 tablespoons flour
1/4 teaspoon salt
1/2 cup milk
1/2 cup chicken broth
1/4 teaspoon poultry seasoning
- Preheat oven to 350 degrees.
- Lightly spray 9x9 baking dish.
- Melt the butter in saucepan.
- Whisk in the flour, poultry seasoning and salt and cook until bubbly.
- Remove from heat and gradually whisk in liquid.
- Return to heat and cook, stirring, until smooth and thickened.
- Set aside to cool.
- Cook noodles, drain and set aside to cool.
- Spray a skillet with PURE.
- Over medium high heat saute chicken pieces and onions until chicken is cooked through.
- Add ham pieces and heat through.
- To the cooled soup mixture add the mayonnaise, parsley flakes and blend well.
- Stir in the chicken, ham and onion mixture until well mixed.
- Fold in egg noodles gently.
- Arrange in baking dish.
- Bake 20 minutes.
- Top with cheese (see picture above).
- Bake 10 more minutes.
- Let stand 5 minutes before serving.
**This is a great recipe to use with rotisserie chicken!
This recipe originally called for ALL processed ingredients ~ from canned green beans to sweet and low, Hormel bacon bits and Campbell's soup. I brought it into the "from scratch" world and it was a huge success around here!
TEX MEX GREEN BEANS
4 cups fresh green beans, chopped
1 Vidalia onion, sliced thin & chopped, divided
1/4 pound bacon, chopped
2 cloves garlic, minced
1/4 cup brown sugar
2 teaspoons chili seasoning
2 + 2 tablespoons butter
3 tablespoons flour
1 cup pureed tomatoes
1 1/2 cups milk
- Preheat oven to 350 degrees.
- In a saucepan, over medium heat, sauté chopped onions in 2 tablespoons butter until translucent.
- Remove from the heat.
- Whisk in the flour so that no lumps remain.
- Slowly whisk in the tomato puree.
- Return to the heat and add salt to taste.
- Cook until just boiling.
- Let cool 10 minutes then slowly stir in milk.
- Set aside.
- In a large skillet brown bacon pieces until crisp.
- Remove to paper towel to drain.
- Add remaining 2 tablespoons butter and saute' green beans, onion rings and garlic until tender crisp.
- Add brown sugar, chili seasoning, tomato soup and bacon bits.
- Combine until well blended.
- Bake 10-15 minutes.
We don't buy bottled dressing around here as you can see from the list below. I cannot stress how much better dressings made fresh taste. Any one of these dressings is great with this combination of flavors.
6 cups torn romaine lettuce
2 vine ripe tomatoes, chopped
1 bunch green onions, sliced thin (I like the larger Mexican ones)
1 chicken breast per person, grilled, & sliced
1/2 cup blueberries
1/2 cup grapes, quartered
salt & pepper to taste
The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog.
one time use Seasoning Mix to make it in bulk2 teaspoon dried chives 2/3 cup (150 ml)
1/4 teaspoon onion powder 1 Tbsp. (15 ml)
1/4 teaspoon celery salt 1 Tbsp. (15 ml)
1/4 teaspoon dry mustard 1 Tbsp. (15 ml)
pinch paprika 1 tsp. (5 ml)
pinch black pepper 1 tsp. (5 ml)
pinch cayenne ½ tsp. (2 ml)
Simply Delicious Egg Salad
5 hard-cooked large eggs, peeled
Seasoning Mix (recipe above)
3 Tablespoons mayonnaise or salad dressing
- Chop eggs in medium bowl using pastry blender or fork.
- Stir in single seasoning mix or 2.5 tsp./12 ml bulk seasoning mix and mayonnaise.
- Stir in add-ins, if desired such as minced fresh herbs, finely chopped onion, celery, pickles or sun-dried tomatoes, or bacon bits.
- Serve on lettuce leaf, or use as a sandwich filling or cracker spread.
Makes 1.5 cups
Devilishly Good Devilled Eggs
10 hard-cooked large eggs, peeled
Seasoning Mix (recipe above)
1/3 cup mayonnaise or salad dressing
- Cut eggs in half lengthwise.
- Scoop out yolks into medium bowl; mash with fork.
- Stir in single seasoning mix or 2.5 tsp./12 ml bulk seasoning mix and mayonnaise.
- Spoon filling into egg white halves.
- Top with garnish, if desired such as fresh herbs, paprika, small cooked shrimp, bacon bits, sliced pickles or olives.
Makes 20 devilled eggs
So do you know what the first step is in making Enchiladas Rancheras is? T
o make a pot roast one day and pork carnitas the next of course. I've made these enchiladas for years but always find the best flavor comes from using leftover
pot roast & pork carnitas in tandem along with fresh made tortillas and tomato sauce. I'd like to say I made these tortillas, but ran out of time with company coming and purchased from a local market who makes them fresh in the store. I just love watching those girls work!
Shredded beef
4 large tomatoes,sliced
3 cloves garlic, smashed
1 teaspoon sea salt
1 teaspoon white pepper
1 large can can chopped green chiles
2 cups shredded cheese (I like a combo of jalapeno cheddar and Monterey jack)
tortillas
PURE
- Preheat oven to 350 degrees.
- Spray baking dish with PURE.
- Roast tomatoes until crushable.
- Add green chiles and garlic until well blended.
- Stir in salt and pepper.
- Split sauce in half.
- Soak shredded meat for at least an hour in the sauce.
- Spread your tortilla lightly with some of the tomato sauce.
- Fill with meat and sprinkle with cheese.
- Roll up and place in baking dish.
- When full, pour remaining sauce over the enchiladas.**
- Top with remaining cheese.
- Bake for 30 minutes.
- Serve with GARDEN TOMATO SALSA and Fresh Guacamole.
**This time I was trying to feed a full house and was running out of refrigerator space so I tried something new and made 2 layers in the same pan and made a casserole out of it - worked like a dream. We just cut it like lasagna and everyone was happy.
BLACK & BLUE WHITE CORN BREAD
2 cups white corn meal
2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
5 eggs
2 cups sour cream
1/2 cup peanut oil
1 cup fresh blueberries
1 cup fresh blackberries
- Preheat oven to 350 degrees.
- Lightly spray 9x13 pan with PURE.
- Sift together the corn meal, sugar, baking soda and salt into a large mixing bowl.
- Make a well in the center.
- Pour in the eggs, sour cream and oil.
- Mix until well blended.
- Fold in blueberries and blackberries.
- Pour batter into pan and leverl out.
- Bake 30 minutes or until golden brown.
I previously posted this over at OUR KrAzy kitchen, but it is worth repeating ~ it was that good!
I found this recipe in the bottom of grams pile of magazine/book clippings to try one day. It just screamed, "try me for the guys". BOEUF FLAMANDE translates into 'Beef Stew in a rich sauce made with beer'. But I don't like dark beer so I adjusted the recipe and it worked really well. The guys we're asking when we're doing the leftovers. This will be perfect on a cold winter's night!
BOEUF FLAMANDE
1/2 pound bacon, cut into 1/4" cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob's All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs
- Preheat oven 325 degrees.
- Place the flour into a plastic bag.
- Brown bacon pieces until crisp. With a slotted spoon remove to drain.
- Dredge beef pieces in the flour mixture.
- Brown beef pieces in bacon fat*. With a slotted spoon remove beef pieces to a colander to drain.
- Add butter to saute pan.
- Saute' carrots for several minutes.
- Add the onions and garlic until fragrant and translucent.
- Stir in 1/2 cup flour, salt, pepper and thyme.
- Whisk together the hot water, sugar and bouillon.
- Add Country Bob's sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended.
- Add to veggies.
- Bring to a fast boil.
- Lower heat to a simmer for 5 minutes.
- Spray a casserole with PURE.
- Add browned meat to the casserole.
- Top with onions and carrots.
- Pour sauce over top and blend well.
- Bake for 2 1/2 hours or until meat is tender.
- Serve over Parmesan Potatoes.
*May have to add a bit of butter or oil if not enough bacon grease.
2-1/3 pound burger patties
2 teaspoons liquid smoke
sea salt & white pepper
grated Muenster cheese
Caramelized peaches & red onions
2 tablespoons butter
1 extra large red onion, thinly sliced into rings
2 small peaches, chopped
2 teaspoons balsamic vinegar
Gorgonzola Cream Cheese Mayonnaise
2 ounces cream cheese, softened
2 ounces gorgonzola cheese crumbles, room temperature
1/4 cup mayonnaise
- In a small food processor blend together the cream cheese, mayonnaise and Gorgonzola cheese crumbles.
- Combine ground beef, liquid smoke, salt and pepper to the meat and hand form the patties.
- Grill burgers inside or out.
- In a large sauce pan melt butter.
- When sizzling add onions and saute' until translucent.
- Add peaches and saute' until juicy.
- Add balsamic vinegar and continue sauteing until moisture has sizzled away.
- Plate burger.
- Spread on Gorgonzola mayo.
- Top with peaches, onions and then sprinkle with muenster cheese.
- I use the pan lid over the plate for a minute to melt the cheese.
Do you love eggs? I do and there is nothing better than a perfect over medium egg for me. I like my whites done and my yolks runny so I can sop them up with my toast. So many times the yolks break trying to flip the eggs, but I have finally figured it out and it is soooooooooooooo simple!
THE PERFECT "OVER MEDIUM" EGG
per egg:
1 teaspoon butter
1 teaspoon water
salt and pepper to taste
- Melt the butter in your pan over a medium high heat.
- Crack eggs into the butter.
- Salt and pepper to taste.
- When whites begin to solidify add the water and cover.
- The rest of this is a matter of watching closely. When the whites are done they will no longer jiggle. Turn off the heat immediately and your yolks will be perfect.
- Serve with your favorite toast.
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