Broiled Scallops
1 Egg, beaten
1/3 C. Milk
Salt and Pepper
10 oz. Scallops
Fine Bread Crumbs
2 T. Butter, melted and cooled slightly
Combine egg and milk. Add salt and pepper to taste. Dip scallops into egg mixture, roll in crumb and place on broiling pan. Brush tops with butter. Broil 3 minutes on each side or until lightly browned and tender.
Oven Fried Chicken
2 Chickens, each weighing about 2 ½ lb., cut up
8 T. soft Butter
½ C. Flour
1 tsp. Seasoned Salt
1 tsp. Salt
1 tsp. Paprika
Preheat oven to 350. Dry chicken pieces with paper towels; pull off any large pieces of fat. Rub butter all over chicken. Mix flour, salts and paprika in paper bag. Shake chicken in bag, two or three pieces at a time, until thoroughly coated. Place chicken, skin side up, on a large lightly greased baking pan. Bake for 25 minutes, then turn heat up to 400 and bake 15 minutes more or until chicken is brown and fully cooked.
Sliced Pork & Cabbage with Hot Sauce
(4 servings) Thin sliced Pork or Beef
(6) Green Onions cut in 2” pieces
(1 T.) Vegetable Oil
2 cloves Garlic, sliced
(1/2 head) cabbage cut into thin long pieces
1 Green Bell Pepper, diced
(2 T.) Soy Sauce
(1 T.) Sugar
(1-2 dashes) Tabasco Sauce (or to taste)
1 T. Cornstarch mixed in 1 T. Water
Add pork and onions to pan with just enough water to cover. Cook for 15 minutes; drain. Heat oil in pan, sauté garlic until soft. Add Pork, cabbage, onion and green pepper. Cook 2 minutes over high heat. Add soy sauce, sugar and Tabasco and cook another 1-2 minutes. Stir in cornstarch mixture and cook until thickened. Now eat it.
Jambalaya
Use either Pork chops, pork roast or Oscar Meyer Sausage Links chopped in 1 ” chunks. Cook meat about half done. Pour off grease. Add diced celery and diced onion and cook a few minutes then add 1 1/2 C. uncooked regular rice and brown a little with the meat. Add 1 T. Kitchen bouquet to h elp brown. Add water until 1 1/2″ above ingredients. Cook about 15 minutes until the water is almost gone. Cover and cook five minutes more, then turn off heat and allow to set on burner for 15 – 20 minutes without uncovering lid. Flavor with steak sauce if desired.
Doris’ Red Kidney Beans & Rice
Use about 1/2 package dried red kidney beans; soak overnight and rinse, discarding any stones. Add soaked beans to large pan and fill pan with fresh water to about 3″ above beans. Add one large diced onion, ham chunks or bacon bits, salt, pepper and 1 diced clove garlic. Cook over medium heat about 2 hours. Serve over hot cooked rice.
Chop Suey
1/4 C. shortening
1 1/2 C. diced pork loin
1 C. diced onion
1 C. diced celery
1 C. hot water
1 tsp. salt
1/8 tsp. ground black pepper
1 (14.5 oz.) can bean sprouts, drained and rinsed
1/3 C. cold water
2 T. cornstarch
2 tsp. soy sauce
1 tsp. white sugar
Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and sauté for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling. In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
Round Steak & Dumplings
1 can Cream of Celery or Mushroom Soup
2 large Onions, 1 sliced, 1 diced
1 T. Paprika
1/2 C. Flour
1 tsp. Poultry Seasoning
Bisquik Mix
Coat round steak with a mixture of the four and paprika. Brown meat in a Dutch oven. Remove from burner and add 1 sliced onion. Mix 1 can of soup with 1/2 can of water and pour over round steak and onions. Bake at 350 degrees for 30 minutes. Meanwhile, follow directions on bisquik box for dumplings, except add diced onion and poultry seasoning before adding liquid. Remove steak from oven, place dumpling mixture on top by rounded T., cover and return to oven. Increase heat to 425 degrees and cook for 20 minutes, or until dumplings are done. If you desire a saucier dish, stir in another can + 1/2 can water of soup before adding dumplings to pot.
Hamburger Delmonico Steak
1 lb. hamburger
1/2 C. milk
1 tsp. salt
1/3 tsp. black pepper
Combine all ingredients. Form into a large flat steak about 1 1/2″ thick. Broil on both sides 3″ from heat until desired doneness. Serve topped with fried onions.
Chop Suey
6 oz. chopped Meat (pork, beef or chicken)
3 C. Vegetables (sliced celery, onion, mushrooms, green peppers)
1 lb. Bean Sprouts
1 tsp. Salt
1 T. Sugar
2 T. Soy Sauce
2 T. Corn Starch
Pinch Accent
Fry meat in a well oiled hot pan until brown. Add mixed vegetables and stir well. Slowly pour in a C. of water; cover pan and cook until boiling. Add sprouts, salt, sugar, soy sauce and accent, mixing well. Cover pan and continue to cook until boiling vigorously. Mix corn starch with 1/3 C. water and pour over chop suey. Stir well, cooking until thickened. Serve over rice or fried noodles.
Broccoli Stuffed Shells
2 C. chopped fresh broccoli
1 C. shredded carrots
1/2 C. chopped onion
1 clove garlic, finely chopped
2 T. oil
1 T. flour
1/2 C. Skim milk
1-1/2 C. cottage cheese
8 jumbo pasta shells, cooked according to package directions
In skillet, cook vegetables in oil until tender crisp. Stir in flour then milk. Cook and stir until thickened. Remove from heat, and add cottage cheese, 2 T. parmesan cheese, salt, and pepper to taste. Stuff shells until stuffing comes out just a little. Place in a shallow baking dish and top with Parmesan cheese. Bake covered at 325F for 25 minutes.
Monkey Bread
4 cans refrigerated Biscuits
1 2/3 C. Sugar, divided
2 tsp. Cinnamon
1/2 C. Butter
Rmove biscuits from tubes and cut each into fourths with a clean pair of kitchen scissors. In a plastic bag, combine 2/3 C. sugar with 1 tsp. cinnamon. Place several quarters into the bag and shake. Remove and layer in a 12 C. bundt or angel food pan. Repeat until all biscuit pieces are coated and in the pan. Melt butter, mix with remaining 1 C. sugar and 1 tsp. cinnamon, and pour evenly over biscuits in pan. Bake for 30 minutes at 350 degrees.
Punch
1 12 oz. can Frozen Orange Juice
1 ½ C. White Karo Syrup
1 qt. Orange Sherbet
1 L. Seven-Up
3 trays Ice Cubes
Place ice cubes and Karo in punch bowl. Stir to dissolve. Add other ingredients and stir. Spike with Vodka if desired.
Berry Refresher
2 C. Halved fresh strawberries
1 (6-oz.) can unsweetened orange juice concentrate, thawed
2 T. Powdered sugar
1 (8 oz.) container raspberry yogurt
10 ice cubes
Blend all ingredients until smooth. Yield: 4 C.
Tex-Mex Dip
3 Avocados
2 T. Lemon Juice
1/2 tsp. Salt
1/4 tsp. Pepper
1 C. Sour Cream
1/2 C. Mayonnaise
1 pkg. Taco Seasoning
2 10 oz. cans Refried Beans or Bean Dip
3 Tomatoes
2 3 1/2 oz. cans Olives
8 oz. Sharp Cheddar Cheese
1 Bunch Green Onions with tops
Peel, pit and mash avocado in a medium bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in a small bowl. To assemble spread beans on serving plate, layer with avocado mixture, sour cream mixture, and top with chopped tomatoes, green onions and olives. Shred cheese and sprinkle over all. Serve chilled or at room temperature with tortilla chips.
Original Chex Mix
1/4 C. Margarine, melted
4 1/2 tsp. Worcestershire Suace
1 1/4 tsp. Lawry’s Seasoned Salt
8 C. Chex Cereal (Corn, Rice, and/or Wheat)
1 C. Mixed Nuts
1 C. Pretzels
Combine margarine, Worcestershire sauce and seasoned salt, mix well. Place cereal in large bowl, add nuts and pretzels; toss to coat. Drizzle melted margarine mixture over cereals and mix thoroughly. Preheat over to 225 degrees. Pour Chex Mix onto cookie sheets and bake for one hour, stirring every 15 minutes. Store in airtight container.
Ma’s Spinach Dip
1 package Knorr Vegetable Soup Mix
1 pkg. Frozen Chopped Spinach, cooked and squeezed very dry
1 Can sliced Water Chestnuts
1 C. Mayonnaise
1 C. Sour Cream
4 Scallions
In blender, chop soup mix into smaller pieces. Dice water chestnuts and green onions fine. Mix all ingredients in a large bowl until well blended. Chill to allow flavors to mingle. Hollow out round or oblong French loaf, saving bread for dipping. Serve dip inside bread bowl, with additional loaf of bread cut into cubes.
Hot Buttered O’s
4 C. Cheerios
1/4 C. Butter
Salt
Melt butter on low heat. Add cheerios; cook and stir 2-3 minutes. Add salt to taste. Good addition to Chex party Mix.
Heidi’s Barbequed Pork
1 tsp. Accent
1/2 C. Sugar
1 1/2 C. Soy Sauce
1 T. Sesame Oil
1 T. Red Food Coloring
1 1/2 T. Yellow Food Coloring
2 tsp. Salt
One 3-5 lb. lean boneless pork loin, cut into sections length wise
1 T. Honey
2 T. Oil
Mix first 7 ingredients (accent through salt) well in a large Ziploc bag. Add meat to marinade and allow to marinate 24 hour in refrigerator. Preheat oven to 400 degrees. Place meat on a foil lined broiler pan. Mix honey and cooking oil. Place meat in oven and cook 15-25 minutes per side; time depends on how thickly you sliced the meat into tenderloins. Baste with the honey-oil mix once each side while cooking. This smells really bad while it cooks, so prepare ahead of time for guests. You need to check the meat often to make sure it is not burning.
After meat is cooled, slice thinly, serve with hot mustard (Coleman’s dry mustard mixed with water), hot ketchup (small amount of dry mustard added to ketchup) and sesame seeds, if desired.
Crescent Wrapped Brie
1 Can Crescent Dinner Rolls
1 8 oz. Round Natural Brie Cheese
1 Egg, beaten
Heat oven to 350 degrees. Unroll dough. Separate dough crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 solid squares. Place one square on ungreased cookie sheet. Place cheese on center of dough. With small cookie cutter, cut 1 shape from each corner of the remaining piece of dough. (Stars are nice) Set cut-outs aside. Place remaining dough square on top of cheese. Press dough evenly around cheese. Fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg and top with the cut-outs. Brush with additional beaten egg. Bake for 20-24 minutes r until golden brown. Cool about 15 minutes before serving.
4 slices cranberry walnut bread
6 slices brie, rind removed
4 slices turkey breast, about 6 ounces
¼ cup cranberry sauce
½ avocado
2-3 tablespoons butter
Heat a skillet on medium. Butter one side of each piece of bread. On unbuttered side of 2 slices of bread layer half of brie, half of cranberry sauce, 2 slices of turkey and a few avocado slices. Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until bread becomes golden. Flip sandwich once, cover again with lid and cook until cheese melts and bottom piece of bread becomes golden. Cut in half and serve hot.
1/2 cup ketchup
2 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1/4 teaspoon ground ginger (or more if you like ginger)
Orange zest from 2 oranges
1 1/2 pound of salmon filet
Mix together ketchup, lemon juice, soy sauce, and ginger in small pan. Bring to boil over med heat. Reduce heat and simmer, stirring occasionally for about 5 minutes. Remove from heat and stir in orange zest. Put salmon on foil skin side down. Spoon sauce evenly over top of fish and grill to 135 degrees F (at thickest part of filet) or put on cookie sheet with sides and bake at 350 until fish is opaque in center, about 15 min.
These pretzels are best eaten when they are freshly made. So to make them for a crowd, make the dough then form and freeze the pretzels in advance of your party. This will also give you a good opportunity to double or triple your dough in case you need a lot of pretzels. Instructions for boiling and baking from the freezer are below.
1 1/2 cups warm water (110 to 115 degrees F) 
1 T. sugar
2 tsp. kosher salt
2 1/4 tsp. instant yeast
22 oz. all-purpose flour, approximately 4 1/2 cups
2 oz. unsalted butter, melted
10 cups water
2/3 cup baking soda
2 T. butter, melted
Pretzel, Kosher, or course sea salt
2 small jalapeño peppers
2 T. unsalted butter
2 T. all-purpose flour
1 cup milk
8 oz. extra sharp cheddar cheese, shredded (not package pre-shredded cheese – shred your own)
1/4 cup cilantro, chopped
Kosher salt
To make the pretzel dough: In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and butter. Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a lightly oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Turn the dough out onto a lightly oiled work surface and divide it into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Place a barely damp towel over the dough and the formed pretzels to prevent them from drying out while you form the other pretzels. At this point, you can freeze the formed pretzels on the baking sheets. Once completely frozen, transfer them to a large zipper bag and continue to freeze until you need them. Use within 2 months. To make the pretzels: Preheat the oven to 425° F. Line 2 large baking sheets with parchment paper. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan. If you’re freezing your formed pretzels, skip this step now and continue with it when you’re ready to boil and bake your pretzels from the freezer. Using a flat spatula, gently lower the pretzels into the boiling water and boil them for 30 seconds. If boiling the frozen pretzels, add them to the water directly from the freezer – do not thaw them – and boil for a total of 45 seconds. Depending on the size of your pot, boil 2 to 4 pretzels at a time. Remove the pretzels from the water using the spatula, drain as best you can over the pot, and place them on the baking sheets. Brush the top of each pretzel with some melted butter and sprinkle with the pretzel/Kosher/sea salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. If the pretzels were frozen, bake for an extra 1 to 2 minutes. Lightly brush pretzels with the remaining melted butter immediately after you remove them from the oven. Serve warm.
To make the cheese sauce: Set the jalapeño on a baking sheet and roast under the broiler until blackened on all sides, about 10 minutes. Alternatively, you roast them over a gas burner on the stove, turning with tongs. Place the jalapeños in a heatproof bowl and cover the bowl tightly with plastic wrap. Allow the peppers to cool for 15 minutes then with a paper towel, peel and discard the blackened skins off leaving just the fleshy peppers remaining. Slice, remove and discard the seeds, and roughly chop the peppers. Set aside. In a small saucepan set over medium heat, melt the butter. Stir in the chopped jalapeños to coat with the butter. Whisk in the flour, coating the peppers, and cook for 30 seconds, whisking constantly. Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes. Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Stir in the cilantro and add a pinch of salt, if needed. Serve warm. The sauce can be kept warm for 15 to 20 minutes over very low heat on the stove, stirring occasionally. Leftovers can be reheated in the microwave on medium power at 30 second intervals.
This savory garlic bread is made with thawed frozen white bread dough. If you prefer, you can make it in two 9 X 6 inch loaf pans rather than the Bundt pan.
2 loaves frozen white bread dough, thawed
1/3 cup butter, melted and cooled to lukewarm
1/4 T. basil, chopped
2 T. parsley, chopped
1 small onion, chopped
5 fresh garlic cloves, minced
Cut or snip off pieces of dough about the size of an English walnut. Place into a greased 10″ Bundt pan. Combine the melted butter, basil, chopped parsley, onions and minced garlic and pour over dough. Cover and let rise until double in size (about 1 1/2 hours). Bake in 375 degree oven until golden brown approximately 30-35 minutes. Cool in pan for 10 minutes and then remove from pan and serve.
1 bunch escarole (about 1 lb.)
4 T. olive oil
5-6 medium cloves fresh garlic, finely minced or pressed
1 medium onion, sliced
2 qt. chicken broth (fresh or canned)
2 sprigs fresh parsley, chopped
1 can (16 oz.) chickpeas, drained
Freshly ground black pepper
2 cups cooked brown rice
Parmesan cheese, grated (optional)
Rinse and drain escarole. Cut crosswise into thin pieces. Place oil in 4-quart saucepan over medium-high heat. Add escarole, garlic and onion, and sauté for 5 minutes. Add 1/2 cup broth, cover and simmer over low heat 25-30 minutes. (The leaves will shrink as they cook.) Add more broth if liquid is being absorbed too quickly, to avoid burning. Add remaining broth, parsley, chickpeas and pepper to taste. Cover and simmer 10 minutes longer. To serve, place 1/2 cup rice in each bowl and pour soup over. Sprinkle with Parmesan cheese, if desired.
1 lg. Bunch spinach, remove stalks
4 C. Chicken broth
2 lg. Carrots, grated
1 lg. Onion, chopped
8 Cloves fresh garlic, minced
1/2 C. Butter
1/4 C. Flour
1/2 C. Light cream
1/2 C. Whipping cream
Salt and pepper to taste
Garlic croutons
Chop spinach coarsely. Combine with chicken broth and carrots in 2 to 3 quart pot. Cook 5 – 10 minutes until carrots are tender and spinach wilted. Remove from heat. Meanwhile, sauté onion and garlic very gently over low to medium heat in butter, about 20 to 30 minutes. Onions should be very tender and translucent, but garlic should not be browned! Add flour and cook, stirring constantly 5 to 10 minutes. Combine spinach/broth and onion/garlic mixtures in food processor or blender in small batches. Puree until smooth. Clean pot and return soup to pot. Add cream, whipping cream and salt and pepper to taste. Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons.
Garlic Croutons: Use day old sourdough bread, chopped into cubes. Combine a quarter cup olive oil, a tsp. each of garlic powder, crushed dry parsley, Hungarian Paprika and salt and pepper to taste. Massage oil into bread cubes and spread on a shallow baking pan. Bake at 325 for 25 minutes. Store in tightly covered container.
Lilac Jelly
4 c. lilac flowers
4 c. sugar
1 pkg. or 6 tbsp. powdered pectin
3 tbsp. lemon juice
1/4 tsp. butter
Rinse lilac flowers in a colander and remove stems. Place flowers in a bowl and cover them with 4 cups of boiling water. You are essentially going to make “lilac tea.” Let the lilac mixture sit for about an hour. Pour the mixture through a fine mesh strainer to remove the lilac flowers. You should end up with a clear liquid. If not, try pouring it through the strainer again. Measure the tea, adding a little water if necessary to get exactly 4 cups of liquid. Stir in lemon juice. The liquid should change in color to be similar to the original color of the lilacs. The darker the lilacs, the darker the color of the jelly. Violet colored lilacs will make a rose colored jelly. Experiment with different flower colors! Pour liquid into a large stock pot. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute. Add the pinch of butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute. How to make and can homemade lilac jelly from fresh lilac flowers. A unique gift idea with a wonderfully floral taste and scent!
Canning Instructions: Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in boiling water canner for 5 minutes. Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that do not seal, just place them in the refrigerator to eat in the next month or two. Jelly can take a day or two to set completely, so don’t disturb it for a couple days even if it doesn’t set completely.
2 6″ corn tortillas
3 T. flour
1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 T. vegetable oil
1 onion, diced
1 poblano pepper, seeds and membrane removed, diced
1 jalapeno, seeds and membrane removed, diced
1 clove garlic, minced
4 T. unsalted butter
3 C. low sodium chicken broth
2 ears corn, kernels removed from the cob
1/4 C. sour cream
Shredded Monteray Jack or Cheddar Cheese
Avocado
Shredded chicken
Corn chips
Slice the tortillas into thin strips and place them in a food processor. Pulse until uniformly chopped. Add the flour, chili powder, cumin, salt and pepper. Process until it is the consistency of cornmeal. Heat oil in a stockpot over medium-high heat. Add the onion, poblano, jalapeno and garlic. Lower heat to medium and cook until the onion is transparent, 6-8 minutes. Add the tortilla mixture and stir until well combined. Add the butter, let it melt and stir to form a roux like paste. Cook 4-5 minutes stirring constantly. Do not let the mixture burn. Slowly add the half of the broth and stir until the paste is well incorporated. Add the remaining broth and raise the heat to bring the mixture to a boil. Add the corn, reduce the heat to medium-low and allow the mixture to come to a simmer. Add the sour cream and cook for 10 minutes, do not let the soup boil. Remove from heat and let cool slightly before serving. Garnish with cheese and/or avocado and add shredded chicken if desired.
1/3 C. pine nuts
2 Granny Smith apples, cut into matchstick-size strips
1 T. fresh lemon juice
2 celery stalks, chopped
1/4 C. sour cream
1/4 C. fresh flat leaf parsley, chopped
1/2 tsp. kosher salt
1/8 tsp. black pepper
Toast the pine nuts in a small skillet over medium heat, be careful not to let them burn, it can happen very quickly. Remove from heat and set aside. Place the apples in a large bowl and top with the lemon juice to keep them from turning brown. Stir in the celery, sour cream, parsley, salt, pepper and pine nuts. Refrigerate until ready to use.
2 T. all-purpose flour
1 tsp. ground cumin
1 tsp. kosher salt
1 tsp. black pepper
4 medium size boneless pork chops OR one 1 1/2 – 2 lb. pork tenderloin cut into 1/2″ thick slices
1 T. vegetable oil
1 T. butter
1/4 C. fresh parsley, coarsely chopped
1/2 C. chicken broth
2 T. white wine vinegar
2 T. grainy mustard (optional, but delicious)
Mix together the flour, cumin, salt and pepper on a large plate. Lightly coat each piece of pork with the flour mixture and set aside. Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the pork in the skillet, sprinkle with the parsley, and cook until golden brown and crispy, about 4-5 minutes per side. Meanwhile, mix together the broth and vinegar. When the pork is done remove it from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any bits from the bottom. Bring to a boil and cook until slightly thickened. Serve each piece of pork with a drizzle of pan sauce a dab of mustard and a side of the apple slaw.
You can probably find citric acid at a good grocery store, but rennet is harder to come by. You can order it online at several retailers; I’ve purchased it from New England Cheesemaking Supply and Grape and Granary.
I prefer to use liquid vegetarian rennet, which New England Cheesemaking Supply sells at double-strength, so I use 1/8 tsp. for this recipe.
1 gallon Milk, not ultra-pasteurized (Depending on the fat percentage of your milk, you’ll get a very different cheese at the end. Whole milk produces a very rich, soft mozzarella, whereas 1% will make a harder, more string-cheese-like cheese. Fat free can get a bit too rubbery, so I don’t recommend it)
1 1/2 tsp. Citric Acid powder, dissolved in 1/4 cup room-temperature water
1/4 tsp. Liquid Rennet or 1/2 tablet Rennet, dissolved in 1/4 cup room-temperature water
1 tsp. Cheese (Flake) Salt or Kosher Salt
Pour the milk in to a large pot. On medium-low, heat slowly to 55 degrees Fahrenheit. Stir slowly and continuously to keep from scalding. Once the milk reaches 55 degrees, pour in the citric acid mixture and stir well. Keep heating. When the milk hits 88 degrees, add the rennet mixture and stir well. Right around this time the milk will start to thicken, and you’ll see little white flecks stick to your spoon as it starts curdling. Once the milk is in the 90-degree range, it should be noticeably curdled. Stir very gently at this point, if at all — you want to encourage the curds to knit together. Between 95 and 105 degrees, the curds will be quite thick. Turn off the heat once they start separating from the sides of the pot, and there’s a very clear distinction between the curds (white clumps) and whey (yellow liquid). Let the curds rest for 5 minutes.
With a perforated or slotted spoon, ladle the curds into a bowl. The curds will continue expelling whey once they’re in the bowl, which is fine. Once you have pulled most of the curds out of the pot (some little bits will probably still be floating about), pour any excess whey back in the pot. Using a microwave, heat the curds for 60 seconds. Drain off any excess whey, then fold the curds over once, then once again. This is to distribute the heat evenly. Microwave again for about 30-40 seconds, depending on the strength of your microwave. Pour off the whey. Sprinkle the salt onto the cheese, and then fold the curds over twice again. Put them back into the microwave for another 30-40 seconds. Pour of any excess whey.
At this point, the cheese should be very hot, and look like melted mozzarella! The curds will get quite hot — it’s really helpful to have a pair of clean kitchen gloves to protect your hands. Stretch the cheese, and then fold it back on itself. If it tears when you try to stretch it, the cheese is not hot enough; just repeat the microwaving process. Stretch it again once or twice. If you want a more string-cheese like cheese, do it a few more times. You can then twist or braid the cheese, or tear off pieces and roll them into small balls. If you’re going to refrigerate the cheese for later, drop it in a bowl of ice water to get the temperature down quickly. Otherwise, just dig in while it’s still warm!
1 lb pasta
1/2 lb. shrimp, shells removed
3T olive oil
8-16 cloves garlic, thinly sliced
2 C. fresh herbs, chopped (any combination that appeals)
1/2 tsp. Kosher salt
Black pepper
1-2 C. milk or heavy cream
1 lemon
Parmesan Cheese
Cook the pasta according to package directions, add the shrimp during the last two minutes of cooking time. In a small skillet, heat the olive oil and sauté the garlic until very lightly browned. Return the pot of drained pasta to medium heat and add the garlic, herbs, salt and pepper. Add the milk or cream slowly and mix until a little sauce forms around the pasta. Taste and re-season if necessary (it will probably need a little more salt). Serve with a squeeze of fresh lemon and Parmesan on top.
8 oz. orzo pasta
1 large ear corn, kernels removed from cob
3 T. olive oil
3 cloves garlic, smashed
1 1/2 lb. raw shrimp, peeled and deveined
1/2 C. low-sodium chicken broth
1 tsp. cornstarch dissolved in 1 T. cold water
3/4 tsp. kosher salt
3/4 tsp. black pepper
3 scallions, thinly sliced
1 T. lime juice
Cook the orzo according to package directions. Heat the oil in a large skillet over medium0high heat. Add the garlic and cook for about 30 seconds. Add the shrimp and cook, stirring occasionally, for 2 minutes. Add the corn and cook until shrimp is just cooked through, about 1-2 more minutes. Add broth, cornstarch mixture, salt and pepper and cook, stirring, until liquid comes to a boil and sauce thickens. Remove from heat and stir in lime juice. Drain the orzo, top with the shrimp mixture and serve.
1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets or 1 1/2 to 2 teaspoons anchovy paste
2 small garlic cloves, chopped
2 scallions, chopped
1/4 cup white wine vinegar
1 1/2 tablespoons lemon juice
1/4 cup Greek yogurt
1/4 cup firmly packed basil, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped tarragon leaves
Extra-virgin olive oil, for making dressing, optional
Add the avocado, anchovies, garlic, scallions, white wine vinegar, lemon juice, and Greek yogurt to a food processor or blender; process until relatively smooth. Add the basil, parsley, and tarragon; process until smooth. If too thick, thin it out with a glug of olive oil. Serve with crudités as a dip or thin out with olive oil to make a salad dressing. For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.
3 T. soy sauce
1 T. rice vinegar
1 tsp. granulated sugar
1/2 tsp. hot chile oil or sesame oil
1 small scallion, thinly sliced
Combine first 4 ingredients; stir until sugar is dissolved. Sprinkle on scallion.
4 T. soy sauce
2 T. peanut butter
1 T. honey
2 tsp. white vinegar
1/8 tsp. garlic powder
2 tsp. sesame oil
20 drops hot sauce
1/8 tsp. black pepper
Mix all ingredients together and set aside.
1 pork tenderloin, cut into 1″ pieces
1/2 pineapple cut into 1″ pieces
1 T. vegetable oil
1/4 tsp. fresh ginger minced
Squeeze Lime, optional
Minced parsley, optional
Heat the oil in large skillet over medium-high heat. Add the pineapple and cook until they start to get a little char on them. Add the pork and cook until cooked through. Pour in the hoisin sauce and ginger and cook until the sauce has thickened slightly. Serve over rice, add a squeeze of lime and sprinkle with parsley, if desired.
6 slices bacon
Salted Butter, melted
4 slices Rye bread
8 slices Tillamook® Baby Swiss Cheese
4 oz (1/2 cup) bleu cheese crumbles
1 Braeburn apple, sliced to an even thickness
Preheat a countertop griddle to medium-high heat. Begin by cooking the bacon evenly on both sides to your desired crispiness. At the same time, brush butter onto one side of all slices of bread and put them on the grill, butter side down. Top both slices evenly with your Swiss Cheese, and on one side, spread the bleu cheese crumbles. To help the cheese melt faster, place a pot lid over both slices of bread. When the bacon appears done, remove it from the grill and cut each piece in half. This will help it sit in the sandwich without spreading out past the crust. Put the bacon onto the side with the bleu cheese, then place your sliced apples on top of the bacon. Once the bread appears sufficiently browned, close the sandwich and flip it a few times to melt the cheese into the ingredients. After a minute or so, remove from the griddle, cut, plate, and enjoy.
nonstick vegetable oil spray
1/2 c. unsalted butter, diced
3 oz. unsweetened chocolate, chopped
1-1/2 c. sugar
3 large eggs
1 tsp. instant espresso powder
1-1/2 tsp. vanilla
1/4 tsp. salt
3/4 c. flour
powdered sugar, to sprinkle on the finished brownie hearts
1/2 c. unsalted butter, at room temperature
12 oz. raspberries, fresh or frozen
1/2 tsp. freshly squeezed lemon juice
3-1/2 c. powdered sugar
pinch of kosher salt
1 to 2 T. milk, if needed to thin out the frosting
Preheat oven to 325°. Fold a long piece of heavy foil into a 13″ wide strip and fit it inside a 9″ x 13″ metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil with nonstick spray. Stir the butter and chocolate in a large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in the sugar, and then the eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt. Then sift the flour over the chocolate mixture and stir to blend well. Transfer batter to prepared pan. Bake brownies until slightly puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 20 minutes. Let cool completely in pan on rack.
Now prepare the fresh raspberry buttercream: Cook the raspberries in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce. Pour the sauce through a fine mesh strainer to remove the seeds, and then pour the raspberry sauce back in the pot. Simmer until the sauce reduces to a 1/4 cup. It will be a very rich red and concentrated sauce. Set aside to cool. With a mixer, cream the butter with a paddle attachment on medium high speed about 2 minutes, until lightened in color and a bit fluffy. Add 2 cups of powdered sugar, the 1/4 cup of cooled raspberry sauce, lemon juice, and salt. Mix until smooth. Add another 1-1/2 cups of powdered sugar and mix until smooth. If you want the frosting less stiff, add some milk, 1 tablespoon at a time. I did not add any milk to mine, and thought it was perfect for piping. Fit a pastry bag with a medium-large round tip (I used a Wilton #12) and fill with fresh raspberry buttercream.
Run a knife around the inside edge of the brownie pan. Use the overhanging foil as an aid and gently lift the brownies from the pan. The pan I used produces a brownie that is 1/2″ thick. Be sure your cookie cutter is taller than 1/2″. Press heart-shaped cookie cutters (the cookie cutters used in my photos measure 3″ wide and 1-1/2″ wide) firmly into the cooled brownie. Use a thin metal spatula to lift the cookie cutter filled with brownie from the foil. Gently press the brownie out of the cookie cutter. Repeat the cutting process until your brownie looks like a big piece of swiss cheese. (And I hope you’re eating up some of those brownie scraps!)
With the pastry bag filled with fresh raspberry buttercream, pipe a line of frosting around the inside edge of one of the brownie hearts. Then fill in the inside of the line with frosting, too. Top with another brownie heart, very gently pressing down to make a sandwich. Repeat until all your brownie hearts are completed. To finish off, sprinkle the brownie hearts with powdered sugar. I like to fill a small hand sieve with powdered sugar and gently tap the side of the sieve to let the powdered sugar rain down.
2 (8-ounce) packages of reduced fat cream cheese, softened
1 loaf French bread, cut into slices
1 cup mayonnaise with olive oil (fewer calories than regular mayo)
¼ cup light sour cream
2 garlic cloves, minced
1 (14 ounce) can of marinated artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 cup shredded Parmesan cheese
½ cup shredded mozzarella cheese
½ teaspoon garlic salt
1 tablespoon parsley
Preheat oven to 350 F. Place the bread on a foil lined baking sheet and brush or spray with olive oil. Bake the bread for 8-10 minutes until crispy and golden, set aside. In an electric mixer, mix cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley, and both types of parmesan cheese. Scoop a generous amount of the spread onto each piece of bread and sprinkle with the shredded mozzarella cheese. Broil in the oven on high for 5-7 minutes until cheese is bubbly and slightly browned on top. Watch closely to avoid burning. (This can also be made into a dip and baked at 350 for 15-20 minutes until melty and delicious).
1 large bag of Brussel sprouts or a stalk 1/4 C. of EVOO
1 T. minced garlic
salt and pepper to taste
7 pieces of crispy bacon.
Preheat your oven to 450 degrees. Toss the sprouts, EVOO, garlic, salt and pepper. Bake the sprouts for 20-25 minutes until charred. Do not over cook or they will be mushy and most people do not like them this way. They should be like biting a nectarine…not hard like an apple and not soft like an overripe peach. Remove from oven and mix with bacon pieces. Serve immediately.
1 C. brown or green lentils
2 C. chicken broth
4 salmon fillets (6-ounces each), about 1 1/2-inches thick
1/2 tsp. salt
2 T. Green Jalapeño Pepper Sauce, divided
2 T. olive oil
1 celery stalk, diced
1 small zucchini, diced
1 small yellow squash, diced
1 carrot, peeled and diced
2 scallions, sliced
2 cloves garlic, minced
Heat lentils and chicken broth to boiling in 2-quart saucepan. Reduce heat to low; cover. Simmer 30 minutes or until lentils are tender. Drain lentils; place in bowl. Meanwhile, preheat oven to 450ºF or preheat grill. Brush salmon fillets with salt and 1 T. TABASCO® Green Sauce. Cook 20 minutes, turning once or until fish flakes easily when tested with fork. As salmon is cooking, heat oil in 12-inch skillet over medium heat. Add celery, zucchini, yellow squash and carrot. Cook about five minutes or until vegetables are tender-crisp, stirring occasionally. Stir vegetables and remaining 1 T. of TABASCO® Green Sauce into cooked lentils. Toss to mix well. To serve, spoon lentils onto platter. Top with salmon fillets. Serve warm or cold.
2 C. (16oz) Budweiser
2 small onions, sliced
1 clove garlic
1 bay leaf
3 peppercorns
2 celery ribs
2 tsp. salt
1/2 lemon, quartered
2 lb shrimp, cleaned and deveined
Pour beer in large pot; add onion, garlic, bay leaf, peppercorns, celery and salt. Bring to a boil. Simmer 10 minutes. Add lemon and shrimp; simmer 12 minutes. Remove from heat, chill well.