potato soup

--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
--1 teeny onion, diced
--4 cloves garlic, minced
--1 teaspoon seasoned salt
--1/2 teaspoon black pepper
--1/2 teaspoon red pepper
--2 quarts chicken broth
--2 (8-ounce) packages cream cheese, to add at the end
--crumbled bacon and green onion or chives as garnish (optional)

The Directions.

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion or chives, and I'd assume cheddar cheese would be just delightful.

gingerbread

from bakerella

Gingerbread Cookies

5 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves
1 cup butter, slightly soft
1 cup sugar
1 egg
1 cup molasses

• Sift flour, soda, salt and spices together in a medium bowl and set aside.
• Using a mixer, cream butter and sugar until light and fluffy.
• Add egg and mix until combined.
• Add molasses and mix until combined.
• Gradually add in flour mixture and mix until combined and a dough forms.
• Divide dough into four sections and shape each into a flattened disc.
• Wrap each disc in plastic wrap and refrigerate for several hours or overnight.
• When ready to bake preheat oven to 350 degrees.
• Roll out each disc between two sheets of parchment paper using a rolling pin.
• Flour the sides of the paper that will touch the dough to make it a little easier to release.
• Cut out shapes and remove excess dough to reuse.
• Leave cutouts on parchment paper and transfer to cookie sheet.
• Bake for 8-9 minutes. Cool on cooling rack.

For the icing, mix together four cups confectioner’s sugar and four tablespoons meringue powder with about four tablespoons water. If it’s too thick, add more water a teaspoon at a time. Or if it’s too thin, add more confectioner’s sugar. Decorate using a #2 to outline and #3 tip to fill in.

turke meatballs

• 1 small onion, grated
• 3 garlic cloves, minced
• 1 large egg
• 1/4 cup dried bread crumbs
• 3 tablespoons ketchup
• 1/4 cup chopped fresh Italian parsley leaves
• 1/4 cup grated Parmesan
• 1/4 cup grated Pecorino Romano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound ground dark turkey meat
• 3 tablespoons olive oil

iced pumpkin cookies

350 degrees

2.5 c flour
1 t baking powder
1 t baking soda
2 t cinnamon
.5 t nutmeg
.5 t cloves
.5 t salt

1/2 c softened butter
1.5 c sugar
1 c canned pumpkin
1 egg
1 t vanilla

1) cream together butter & sugar. Add rest of wet ingredients and beat until creamy
2) mix dry ingredients together and add to wet mixture
3) drop by T on cookie sheets. Flatten slightly, bake 15 - 20 minutes

glaze...
2 c confectioners sugar
3 T milk
1T melted butter
1 t vanilla

guacamole

trying this today, we'll see if it is good

2 avacoda
1 lime (juice)
1/2 t kosher salt
1/2 t. cayenne
1/2 t cumin
1 minced clove garlic
1/2 c minced red onion (1/2 onion)
2 T cilantro
1-2 serrano chile

Garlic head on shrimp

printGarlic Shrimp

Ingredients:

8 oz. medium-size shrimp (head on, shell on, slit the back of the shrimp and deveined)
2 tablespoons butter or olive oil
3 cloves garlic (finely chopped)
1/8 teaspoon salt or to taste
1/8 teaspoon sugar or to taste
1/2 teaspoon Chinese rice wine
Some chopped scallions

Method:

Rinse the shrimp with cold water and pat dry with paper towels.

Heat up a wok with olive oil or butter. Lightly saute the chopped garlic until aromatic. Add shrimp into the wok and stir well with the garlic and add rice wine. Cover the wok with its lid and cook for about 1 minute. Add chopped scallions, and salt and sugar to taste. Dish out and serve garlic shrimp immediately.

chicken parm pizza

• 1 pizza crust (store bought pizza dough)
• cornmeal or flour, for dough
• 2 tablespoons extra virgin olive oil (2 turns of the pan plus a drizzle)
• 1 lb ground chicken
• 3 garlic cloves, chopped
• 1 small onion, chopped
• salt
• pepper
• 1/4 cup fresh flat leaf parsley, chopped
• 2 pinches crushed red pepper flakes
• 2 pinches dried oregano
• 1 (8 ounce) can tomato sauce
• 1 cup grated parmigiano-reggiano cheese
• 1 1/2 cups shredded provolone cheese
• 5 -6 leaves fresh basil (torn or shredded)

Directions:

1. 1
   Preheat oven to 425°F.
2. 2
   Coat hands and work surface with a little cornmeal or flour.
3. 3
   Using your hand or a rolling pin, form a 14-inch round pizza.
4. 4
   Place pizza on a baking sheet or pizza stone and poke the top with a few holes.
5. 5
   Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven.
6. 6
   Bake 10 minutes.
7. 7
   Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil.
8. 8
   Add meat and break it up with a wooden spoon.
9. 9
   To browned meat, add garlic and onions, then season with salt and pepper.
10. 10
    Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan.
11. 11
    Heat the sauce through.
12. 12
    Remove pizza from oven after 10 minutes and top with sauce and cheeses.
13. 13
    Return to oven and bake until golden and bubbly, another 10 to 12 minutes.
14. 14
    Top the pizza with basil, cut and serve.

southern comfort punch

3 lemons
2 navel oranges
12 oz frozen lemonade concentrate
6 oz frozen orange juice concentrate
2 liters 7up
1 liter southern comfort

slice fruit and freeze day before
mix all and float frozen fruit

oven fried chicken

450 degrees

flour, s+p, paprike, curry, poultry seasoning

line 9x13 pan with aluminum foil
in over melt .25 c butter
coat chicken with dry mix & place in pan

bake 30 min, turn and bake 20 minutes

(can also marinate chicken in soy sauce)

lemon shishkabob

2 lb beef (round, sirloin, filet)
1 c - .5 c olive oil
.25 c wine vinegar
.25 c lemon juice
1 clove garlic
.5 t thyme
1 bay leaf
1 t salt
.5 t pepper

with onios, bell peppers, mushrooms and squash


marinate meat overnight
alternate vegetables and meat on skewers
grill

marinated pork loin

325 degrees

2 lb pork loin
2 cloves garlic - minced
1 t kosher salt
1 T thyme
1 T basil
2 t sugar
1 T dijon mustard
1 T oil
1 t vinegar
parsley
cayenne pepper

1) mix add ingredients until blended

2) spread over loin in non-aluminum pan. cover with saran wrap and refridge 12 hours - 2 days

3) return to room temp (~30 min).
roast until temp ~150degrees (~1.25 hours)

4) transfer to cutting board and cover with foil. rest 15 minutes

5) deglaze pan with .5 c water. boil and thicken with four to make gravy

tea pork

1 lb pork filet or tenderloin

sauce
7 T soy sauce
3 T sake
4 T mirin
1 lime/lemon sliced thinly

1) boil 4 c water, drop 2 red tea bags

2) put pork and boil ~20 minutes or until cooked

3) remove pork and immediately put in marinade for at least 2 hours

4) slice pork thinly before serving

pulled pork

300 degrees

5-7 lb pork shoulder/boston butt
generously rub (use baby back rib rub)

put fatty side up in over for ~6 hours. baste occasionally

rest 10 minutes. use forks to pull

baby back ribs

250 degrees

dry rub
8 T light brown sugar
3 T kosher salt
1 T chili powder
.5 t cayenne
.5 t black pepper
.5 t jalapeno
.5 t old bay
.5 t thyme
.5 t onion powder

braise
1 c hwite wine
2 T white wine vinegar
2 T worchestershire
1 T honey
2 cloves chopped garlic
* microwave 1 min to melt

1)place slabs on alum foil- shiny side out. Remove layer on bone side
Generous pat with rub and wrap

2) refridge for at least 1 hour

3) make braise. place ribs on baking sheet. Open one end of foil package and add half of the braise to each

4) 250 degrees for 2.5 hours. check for doneness by wiggling the bone

5) transfer braise to M saucepot. skim, simmer and reduce by half until syrupy

6) brush ribs with glaze. broil to carmelize

7) toss ribs with remaining glaze before serving

chicken tortilla soup

1.5 lb chicken thighs - cut into strips
large onion - chopped
2 m. poblano chiles - seeded and chopped
2 cloves garlic - crushed
1.5 t cumin
1 t coriander - ground
32 oz chicken broth
2 c water
1 c frozen corn
15-19 oz black beans (rinsed and drained)
0.25 c lemon juice/lime juice
0.25 c chopped cilantro
2 c. broken tortilla chips

1) in saucepot, veg oil over M-H. Salt chicken and saute in batches. Set aside.

2) to juicy pot, add onion, poblano and garlic.
10 min over M until tender
Add cumin & coriande - 1 min
Add broth and water. Cover and boil.

3) return chicken to pot
add corm & beans. Boil over M-H
Simmer uncovered 10 minutes
Add lime & cilantro

dark chocolate pudding cakes

350 degrees

1/2 c flour
1 T cocoa powder
3/4 t baking powder
1/8 t cinnamon
1/4 t salt
1 T softened butter
1/3 c sugar
1/4 t vanilla
1/4 c milk
1 oz chopped white chocolate

topping:
2.5 T sugar
2.5 T light brown sugar
.25 c cocoa powder
.75 c boiling water

1) batter: flour, T cocoa, baking powder, cinnamon & salt
cream butter, 1/3 c sugar & vanilla. Stir in flour mix, milk & white chocolate

2) mix topping and top each ramekin with dry topping
add 0.25c hot water in each ramekin
bake 25-30 minutes

makes 3 4" ramekins
serve hot topped with vanilla ice cream
-doubled recipe can be made in 1 9x9 pan

white chocolate frosting

6 oz chopped white chocolate
8 oz cream cheese - room temp
4 T buuter - room temp
1 t canilla extract
2.5 c powdered sugar

1) melt chocolate on low, stir
2) beat butter and cc on low 30s
add chocolate and 30 s on low
3) mix in powdered sugar

does not get as stiff and thick as buttercream

devil's food cake

350 degrees
28-30 min

1 pkg cake mix
3 T cocoa powder
1 1/3 c buttermilk
1/2 vegetable oil
3 eggs
1 t vanilla extract

marshmallow fondant

might need meredyth for this recipe.

melt marshmallows and a bit of water (maybe 1 t for half bag) in microwave.
1 t clear vanilla (i usually don't have and omit)
1 t butter flavor (never used it because meredyth says it tastes blarg)

add powdered sugar and work in until a dough is formed and it is not sticky to the touch.
use crisco on hands as you work the dough. roll out using powdered sugar or crisco.

work food coloring in by kneading with the hands.

frosting

1 c. unsalted butter (softened)
6 - 8 c. powdered sugar
1/2 c. milk
2 t vanilla

1) place butter in L bowl. Add 4c of sugar & milk & vanilla. Beat M, 3-5 minutes until smooth and creamy

2) Add remaining sugar 1c at a time. Beat well (2 min) after each addition until icing is thick enough for spreading

Use & store icing at room temp. Can be stored in airtight container for 3 days.

Half recipe makes ~2 cups.
Add half a package of kool-aid mix for interesting taste

chicken coque vin

6 thighgs
bacon
scallion
mushroom
parsley
garlic
3/4 c white wine

sauce:
3/4 c red wince
1.75 t salt
2 t sugar
1 t nutmeg
pepper
2 T flour

1) render bacon fat

2) brown chix in fat

3) add bacon and remaining ingredients, simmer 30 min

4) make sauce separately

5) add sauce, cookie 15 in until thickened.
rest 15 min before serving

chocolate chip cookies

4.25 flour (510 g)
1 t baking powder
1 t baking soda
1 c butter (softened, 2 sticks)
0.5 c shortening
1.25 c sugar (225 g)
1.25 c brown sugar (275 g)
2 eggs
1 T vanilla
2 c chocolate chips (12 oz)

oven 375
1) combine flour, baking powder, soda in medium bowl and set aside

2) combine butter, shortening, sugars and large bowl and mix until creamy (can use mixer).
add eggs and vanilla and mix well.
gradually add in dry ingredients until mixed well.
lastly add in chocolate chips

3) drop by 0.25 cupfuls, 2" apart onto ungreased cookie sheet. bake 10 - 14 min until light golden. let stand 1-2 min before removing from sheet (26 cookies)

or by T for 10-12 min. to make 4 dozen cookies

alton brown mac & cheese

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• 10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

creamy zucchini soup

1.5 t olive oil
1.5 c chopped onion
2 cloves of garlic, minced
9 c 1" sliced zucchini (~2.5 lbs)
5 c chicken broth
1/2 t salt
1/2 t pepper

1) in dutch oven over M-H
heat oil, saute garlic & onions ~5 min until tender

2) add broth and zucchini, bring to boil and simmer ~25 min until zucchini is tender

3) let stand 5 min

4) puree in blender/food proc in parts

5) return soup to low heat ~5 min until warm

6) serve with garlic bread float

Coleslaw

shredded cabbage & carrots

3/4 c mayo
2 T sour cream
2T grated sweet onion
2 T sugar (more to taste)
2 T white vinegar
1 T dry mustard
2 t celery salt
pepper

Chicken & Dumplings

1 (2.5 lb - 4lb) chicken cut into 8 pieces
3 ribs celery
1 large onion, chopped
chop carrots
2 bay leaves
2 chicken boullion cubes
.5 t salt
.25 t pepper
.25 t garlic powder
1 can condensed cream of celery (campbell's healthy choice)


dumplings = 2 c flour, 1 t salt, ice water

1) 4 qts. water, chicken, celery, onions, bay, boullion & seasoning. Simmer ~40 min until chicken is tender. Remove chicken and cool. Remove meat from bones and return to pot over L heat.

2) Make a flour & salt well. Drizzle ice water and work in until ~3/4 c water. Knead and form ball. Roll out to 1/8" thickness. Rest several minutes

3) Add stoup to pot and simmer over M-L

4) Cut dough into 1" pieces. Pull in half and drop in pot for 3-4 minutes. Do not stir dumplings, swirl pot instead.

Shoyu Chicken

12 thighs
2 c soy sauce
2 c water
1 clove garlic
1 small onion
1 c sugar

1) melt non-chicken ingredients in large pot
2) add chicken and simmer ~45 min

Skywalker Scrunchies

1 stick butter
2/3 c sugar
1 egg
1 t vanilla
3/4 c flour
2.5 c cornflakes (slightly smashed)

1) cream together butter and sugar
2) mix in egg & vanilla
3) incorporate flour in batches, mixing well
4) flod in cornflakes

350degrees for 11 - 14 minutes until edges are golden
cookies will spread so space 3" apart

Roasted Pork Tenderloin

• 2 large cloves garlic
• 1½ teaspoons coarse salt
• 1 teaspoon dried sage
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 2 trimmed pork tenderloins (about 1 pound each), at room temperature

Top this
Make a simple sauce by adding a little water to the roasting pan and scraping the brown bits from the bottom.

Directions:

1. Position a rack near the bottom of the oven and preheat to 500°. Mince together the garlic, salt, sage and pepper. In a small bowl, combine with the oil. Rub all over the meat and place the tenderloins side by side but not touching in the smallest roasting pan that will hold them. Roast for 10 minutes, flip over and roast again until the internal temperature registers 155° on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160°). Slice into ½-inch-thick slices.

Cheddar Biscuits

1 c flour
2 t baing powder
1/4 t cream of tartar
1/4 t sugar
1/4 t salt
1/4 c cold butter cubed
1 c shredded cheddar
1/3 c milk

oven 450

1) mix flour, baking powder, tartar, sugar and slat in M bowl. Cut in butter with pastry blender until coarse crumbs
2) stir in cheddar.
add milk, stir until soft dough
3) on floured surface, knead 8-10 times. Pat dough into 6" square and cut into 9 squares
4) bake on GREASED baking sheet, 10 - 12 min.

adobo chicken

1 bay leaf 1 ladle soy sauce 1 ladle white vinegar splash of water? simmer for 1 hour

4 cloves crushed garlic

1 t black peppercorns

can marinate

simmer 30 with lid, 30 no lid

Shredded Honey Chicken

3 large boneless skinless frozen (thawed) chicken breasts
1 1/4 cup honey (room temperature)
1/2 cup soy sauce
1 clove garlic, minced
2 1/2 tbsp. tomato paste
1/4 cup water
1 1/4 tsp. black pepper
1 tbsp. vegetable oil
2 tsp. white granulated sugar
1/2 tsp. brown sugar
1/2 tbsp. ground ginger

Place all 3 chicken breasts into Crock-Pot (can be thawed or frozen).

Mix remaining ingredients in a large mixing bowl and whisk together until fully blended. Pour over chicken.

Cook on low for 6 1/2 hours for frozen chicken, and 5 1/2 hours for thawed chicken. Use a large fork or two to pull apart the chicken breasts into shredded bits and mix with the sauce. Let sit on low for another 20 minutes.

Spinach Gomae

Japanese Spinach was my favorite growing up. I see now that I made it, it has alcohol and sugar in it, so go me!

• 1 lb. fresh spinach, washed
• 4 Tbsp sesame seeds(roasted and ground)
  
• 2 Tbsp sake
• 2 Tbsp sugar
• 1 1/2 Tbsp soy sauce

Preparation:

Boil lots of water in a large pot. Boil spinach in the boiling water for about one minute. Drain and soak the spinach in water until cool. Drain and squeeze the spinach to remove the excess liquid. Cut spinach into about 2-inch lengths and set aside. Add sugar and mix well. Further, add soy sauce and sake and mix until combined. Dress boiled spinach with the sesame sauce.

Asian Pork Shoulder

1/2 c soy sauce
1/2 c brown sugar
1-2 T chili garlic sauce
1 T ginger
1 T 5spice powder
s+p

2.5 pork shoulder - cut into 2" cubes
1 medium bok choi sliced thin
2 diced scallions

1) In 4-6 qt slow cooker- soy, sugar, chili/garlic, ginger, 5psice, 1/2 t salt, 1/4 t pepper
2) add pork, toss to coat
3) 4-5 hours on H
7-8 hours on L
4) skim off fat, fold in bok choi w/ scallions

Oxtail soup

Brown meat
Boil meat in big pot, skim far
Simmer 4 - 5 hours, covered

Add wakame
dashi
soy sauce
vinegar
white pepper

Bulgogi

2 lb beef sliced thin (rump roast/sirloin tip/ round roast)
1 clove garlic crushed
1/3 c sugar
1/3 c soy sauce
1/4 t white pepper
1 T sesame oil
sesame seeds

If meat is tough, sprinkle sugar between pieces

Saigon Noodles

4 T light soy sauce
2 T oyster sauce
1 T vietnamese fish sauce
2 T lime juice (1 lime)

1. Marinate meat
2. Cook meat and use juices to saute vegetables
3. Serve over noodles

Teriyaki sauce

ONE
1/4 c soy sauce
3 T dark brown sugar
1.5 T rice wine vinegar
1 T ginger
1/4 t crushed red pepper
1 garlic clove (crushed)
1.5 t corn starch + 1.5 t water in slurry

1. Combine first 6 ingredients in saucepan over M-H. Bring to boil and cook 2 min
2. Add slurry and boil for 1 min.

TWO
sugar
soy sauce
sesame oil
parsley
red pepper
garlic

Sweet & Sour Pork

Marinate pork in equal part
soy sauce + sake (~2T each)

1/2 c soup (can sub water)
4 T rice vinegar
8 T sugar
2 T soy sauce
1/2 t salt
2 T cornstarch (at end to thicken)

Use Boston Butt, cubed into 1" pieces. Dredge in corn starch and fry.


Alternate batter

1/2 cup cornstarch/potato starch

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/3 cup toasted sesame seeds, plus more for garnish

1/3 cup panko

Kosher salt

1/2 cup cold water

1/2 cup vodka

1 head cauliflower, cut into 1-inch florets

Simplest Pork

chopped ginger/garlic
soy sauce
sugar

Collard Greens

Had to make collards because of the farmer.
Prep collards by washing them and folind in half and ripping out the center stalk.

• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• sirachi (maybe 1 t)
  
• 1 pound fresh collard greens, cut into 2-inch pieces

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper & sirachi. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Sraw & Hay Pasta

Ingredients

• 1 box fettuccine
• Salt
• 3 tablespoons butter or 1 stick if no bacon
  
• 1/4 pound cubed prosciutto or pancetta or bacon
• small head of cabbage
  
• 2 cloves garlic, finely chopped
• 3 to 4 sprigs fresh sage, thinly sliced
• 1/2 cup grated Parmigiano-Reggiano, a few handfuls
• maybe 2 potatoes, diced 1/2"
  

ONE VERSION
1. Bring large pot of water to boil
Add potatos & cook 7 min
Add pasta & cook 2 min.
Add cabbage and cook 5 min
2. Melt 1 stick butter in giant skillet over M. Add garlic & sage. Cook 3-4 min 2 ladles of starchy water and pepper
3. Drain pasta pot and add to butter. Toss & add cheese. Salt to taste

SECOND VERSION
1. Melt butter in big skillet. Add pancetta and cook 3-4 min. Add sage
2. Boil pasta in big pot
3. Cook cabbage in skillet until tender. Add garlic & maybe scallions
4. Add starchy water & pasta to cabbage. Toss & add cheese. Salt to taste.

recipe box

Sorry for anyone happening upon this blog. I just wanted to a place to organize my recipes and be able to search them by tag. And make notes.