Peas ala Island Style
1 cup dried black-eyed peas
1/2 to 1 cup diced ham
2 cloves garlic, minced
1 medium onion, chopped
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 cup water or broth
3 cups hot cooked rice Soak black-eyed peas overnight; drain. Combine peas with ham, garlic, onion, thyme, pepper, coconut milk, and water in a slow cooker. Cover and cook on low 8 to 12 hours. Before serving, mix in rice (You can make the rice the night before and refrigerate; add to peas about 30 minutes before serving, turn to high, and heat through). Serves 4 to 6.
Crunch French Toast
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
l/4 teaspoon salt
8 slices good white bread
2 heaping cups cornflakes, crumbled to about half their original size
butter for pan-frying
2 to 3 tablespoons sugar (opt)
maple syrup (make yr own - see our make your own section)
Preheat oven to 325F. Butter a baking sheet. Whisk eggs, milk, vanilla and salt in a shallow dish or bowl. Dunk the bread slices into the egg mixture and soak for a few minutes on each side, turning as needed until coated evenly, but not fully saturated.
Place the cornflakes on a plate. Press each slice of bread lightly into the cornflakes, coating each side.
Warm 2 tablespoons butter in a large heavy skillet over medium heat. Briefly cook the French toast in batches until golden brown and lightly crip, turning once. If you wish, sprinkle each slice with sugar. Place the first slices on the baking sheet to keep them warn in the oven. Continue cooking the remaining slices,addding more butter as needed. When all the French toast is ready, serve with maple syrup. Makes 4 servings.
Hungarian Stuffed Cabbage Rolls
2 Tbsp Freshly Rendered Lard Or Oil
3 Cloves Garlic Crushed
1 Medium Yellow Onion, Finely Chopped
1 Cup Seeded & Finely Chopped Peppers Peppers
1/2 Cup Long-Grain Rice
2 1/2 Cups Chicken Stock
1 Tbsp Hungarian Paprika
Salt And Freshly Ground Pepper To Taste
1 Large Head Cabbage
1 24 Oz Jar Sauerkraut, Drained
1 Lb Finely Ground Pork
1/2 Lb Smoked Pork Butt, Sliced Garnish Paprika Gravy Saute the garlic, onion and peppers in the lard or oil until tender. Add the rice, 1 cup of chicken stock, paprika, salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool. Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes. Drain and allow to cool. This should be done in a couple of batches. Cut out the tough white base of each leaf. In a Dutch oven, spread 2 cups of the drained sauerkraut in the bottom of the pot; set aside. In a large bowl, combine the ground pork with the cooled rice mixture, egg, salt and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll. Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll. Arrange the rolls on the bed of sauerkraut in the pot. Place the pork slices atop the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1 1/2 cups of chicken stock. It should just cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour, 15 minutes. This dish may be served with the paprika gravy on the side.
Irish Potato Quiche & Chives
Cooking time 30 - 40 minutes
12 oz plain/shortcrust pastry (Frozen)
Defrost pastry, while cold, roll out and line a 10" quiche tin (which has been greased). Chill again.
Heat the oven to 400°F
12 oz cooked, cubed potatoes.
1 small onion and 2 oz butter
½ pint cream
4 oz cheddar cheese grated
Freshly chopped chives
Saute the onion in the butter for 5 minutes, until soft, not brown. Spread over the bottom of pastry case. Then spread even the cubes of potatoes. Sprinkle over evenly the cheese and chives.
Whisk eggs and cream. Pour over.
Bake in the oven for 30 - 40 minutes until pastry is golden and the filling set.
Irish Potato Soup
4 tbsp butter
2 medium yellow onions, peeled and sliced
2 lbs potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock
1/4 cup chopped fresh chives
1/2 tsp celery seeds
1/4 tsp dried thyme
1 cup light cream
salt & freshly ground pepper to taste Roux:
2 tbsp butter
2 tbsp all-purpose flour Garnishes:
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and stock. Add the herbs. Cover and cook gently for about an hour. Prepare a roux: melt the butter in a small saucepan and whisk in the flour. Let the mixture bubble for 2 minutes on med-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup. Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with garnishes. Serves 8-10
Moo Goo Gai Pan chicken>
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons sesame oil
1 teaspoon Chinese white rice wine or gin
1/2 teaspoon sugar
1/4 teaspoon salt
1 1/2 teaspoons oyster sauce
1/2 teaspoon soy sauce
1 teaspoon cornstarch
Pinch freshly ground white pepper
1/2 pound skinless, boneless chicken breast, cut into 2-by-1 1/2-inch strips
2 teaspoons oyster sauce
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
2 teaspoons cornstarch
Pinch freshly ground white pepper
5 tablespoons chicken stock
3 1/2 tablespoons peanut oil
1 tablespoon minced fresh ginger
1/4 teaspoon salt
1/4 pound small button mushrooms, stems removed and caps cut into 1/4-inch slices.
6 ounces snow peas, strings removed and cut into 1-by-1 1/2 inch pieces
1/4 cup bamboo shoots, cut into 1-by-1 1/2-inch pieces
4 water chestnuts, peeled and cut into 1/4-inch slices
1 tablespoon minced garlic
1 tablespoon Chinese white rice wine or gin
In a large bowl, combine the marinade ingredients. Add the chicken and allow to rest for at least 30 minutes. Reserve. In a small bowl, combine the sauce ingredients and reserve.
Heat a wok over high heat for 30 seconds. Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula. When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds. Add the mushrooms and stir for 10 seconds. Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes. Turn off the heat, transfer the mixture to a bowl, and reserve. Wipe off the wok and spatula with paper towels.
Heat the wok over high heat for 20 seconds. Add the remaining peanut oil and coat the wok with it using the spatula. When a wisp of white smoke appears, add the garlic. When it begins to brown, add the chicken and marinade. Spread in a thin layer and cook for 2 minutes. Turn the chicken over and cook for 1 more minute. Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute. Add the reserved vegetables and cook, stirring, for 2 minutes. Make a well in the mixture, stir the sauce mixture, and pour in. Stir well and cook until the sauce bubbles and thickens, about 30 seconds. Turn off the heat, transfer to a heated platter, and serve.
Moroccan lentil soup
3/4 cup Red lentils
1pk minestrone/veggie soup mix
1 garlic clove, minced
2 t Cumin spice
1 can Chickpeas drained (19 oz)
cup parsley, chopped
Rinse lentils, drain. In a large saucepan combine lentils, water, soup mix, garlic and cumin. Bring to a boil, stirring occasionally. Reduce heat and simmer for 15 minutes, stirring occasionally. Add chickpeas; simmer 5 - 10 minutes or until lentils are tender. Garnish with chopped parsley.(opt)
Polish Noodles & Cabbage
1/2 cup peeled and chopped yellow onion
4 cups chopped or thinly sliced cabbage
1 tsp caraway seeds
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 8-oz package egg noodles
1/2 cup sour cream (optional) Melt the butter in a large skillet. Add the onion and saute until transparent. Add the cabbage and saute 5 minutes, or until tender but still crisp. Stir in the caraway seeds, salt, and pepper. Meanwhile, cook the noodles in salted water as directed on package. Do not overcook. Drain well. Stir the noodles into the cabbage and add the sour cream. Cook 5 minutes longer, stirring frequently.
2 lb. ground beef
1 large can cream of mushroom soup (we use off brand)
2 small cans Campbell golden cream of mushroom soup
Heat oven to 350 degrees. Put hamburger as is in a cake size pan. Pour the soup over it, mix around a little, put in oven for 1 hour 30 min. Cover w/foil for 1 hour, then take off
Stew with Beer
1/2 lb Frozen stew meat
1 1 -3/8-ounce package dry onion soup mix
1 1 1/2 -ounce package brown gravy mix
1 12-ounce can beer
1 10-ounce package frozen mixed vegetables
1 4-ounce can mushrooms, drained
In crockpot combine soup and gravy mixes with beer. Add frozen stew meat, vegetables and mushrooms, pushing down into liquid to moisten. Cover and cook on Low 10 to 14 hours.
1 (8 oz.) can tuna (spring water packed)
1 (10 1/2 oz.) can cream of celery soup
1 bag potato chips, crushed
Mash tuna into fine pieces with a fork. Add cream of
celery soup and bag of potato chips. Mix together well. Leave
enough chips to sprinkle over the top of the hot dish. Bake
uncovered at 350 degrees for 45 minutes. Easy, but delightful hot
dish! You can also add peas and other veggies.
2 packages (4-6 oz. each) quick-cooking rice
1 C. frozen green peas
12 oz. leftover cooked chicken or turkey (about 3 C. chopped)
1 can (10 3/4 oz.) reduced fat cream of mushroom soup
1/2 C. reduced fat sour cream
1 tsp. Worcestershire sauce
1/2 C. finely shredded sharp Cheddar cheese
Pour the required water, rice and any seasonings into an extra-deep 12-inch nonstick skillet with lid. Bring the mixture to a boil over high heat and cook according to package directions, about 10 min. Add the peas to the skillet in the last 2 min. of cooking. Meanwhile, chop the turkey into bite-size pieces and set aside. When the rice has cooked, reduce the heat to low, and add the turkey, soup, sour cream and Worcestershire to the skillet. Stir well to moisten the rice with the soup and sour cream. Evenly distribute the rice in the pan, and sprinkle the cheese on top. Cover the pan and simmer until the cheese melts and the casserole bubbles around the edges, about 5 min. Serve at once.
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