Churros

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We bought a churro maker while living in Spain.
These are so delicious.

• 1 cup water
• 2 1/2 tablespoons white sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts oil for frying
• 1/2 cup white sugar, or to taste
• 1 teaspoon ground cinnamon

Directions

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag or churros maker. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Pickeled Beans

Ingredients

• 2 1/2 pounds fresh green beans
• 2 1/2 cups distilled white vinegar
• 2 cups water
• 1/4 cup salt
• 1 clove garlic, peeled
• 1 bunch fresh dill weed
• 3/4 teaspoon red pepper flakes (optional)

Directions

1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
2. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Beans pickled

Garlic shrimp /balsamic vinegar

Barbecue or pan fry.

• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 5 cloves garlic, minced
• 1 teaspoon dried basil
• salt to taste
• ground black pepper to taste
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 red bell pepper, cut into large chunks
• 1 onion, cut into chunks
• skewers

Directions

1. In a large bowl, mix the vinegar, oil, garlic, basil, salt, and ground pepper. Place the shrimp, bell pepper, and onion in the bowl, and gently toss to coat. Cover, and allow to marinate at least 20 minutes in the refrigerator.
2. Heat a pan grill over high heat. Alternately thread the shrimp, onion chunks, and pepper chunks on skewers.
3. Place skewers on the pan grill, and cook 2 to 3 minutes per side, until shrimp is opaque.

Barbecue Sauce

Barbecue Sauce

For shrimp/steak/chicken/pork

Makes 6 cups

1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the fridge.

Do ahead: This sauce freezes excellently, for months at at time.

Bake Potatoes /or Dip for Chips

Ingredients

• 1 (2.1-oz.) package fully cooked bacon slices
• 1 (16-oz.) container sour cream
• 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
• 1/3 cup sliced fresh chives
• 2 teaspoons hot sauce
• Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
• Bake potatoes
  

• Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving.
  

Olive Garden Italian Dressing

I tried this and it's just like the Olive Garden Dressing.

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Lemon-Gin Martini

From Martha

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Ingredients

• 24 ounces (3 cups) gin
• 4 ounces ( 1/2 cup) dry vermouth
• 2 to 3 tablespoons fresh lemon juice
• Small ice cubes
• 32 strips lemon zest (from 4 lemons)

Directions

1. Stir together gin, vermouth, juice, and ice in a pitcher. Pour into glasses, leaving ice in pitcher. Garnish with zest.

Hawaiian Slaw

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Original Recipe Yield 6 - 8 servings

• 4 cups Cabbage, shredded
• 1 (8 ounce) can Pineapple, drained and crushed
• 1/4 cup Raisins
• 1/4 cup Nuts, chopped
• 1/4 cup Coconut, flaked
• 3/4 cup Slaw Dressing

Directions

1. In mixing bowl, combine ingredients. Mix well. Chill until ready to serve.

Red Pepper Hummus

Ingredients

• 1 (15-ounce) can navy beans, rinsed and drained
• 2 garlic cloves, chopped
• 1/2 cup roasted red bell peppers, drained and chopped
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground red pepper
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh cilantro
• Garnishes: lettuce, toasted sesame seeds, chopped green onions

Preparation

• Process first 9 ingredients in a food processor or blender until smooth, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Stir in cilantro; chill 1 hour. Garnish, if desired. Serve with tortilla or pita chips

Found this recipe on the web and it looked so good I am going to try it.

Baked Corned Beef

1 corned beef (5 lbs)
1/2 to 1 C. Dijon mustard
1/2 C. brown sugar
Preheat oven to 375 degrees. Open packaged corned beef and rinse well. Discard spice packet. Place the corned beef flat side up on top of foil (you will be wrapping the corned beef with the foil.) Spread mustard onto the corned beef, then sprinkle with brown sugar. Wrap the brisket tight with foil. Place the wrapped brisket in a baking dish, and place in the oven. Cook for approximately 2 and 1/2 hours, unwrap the top of the brisket, and turn the oven onto broil, and broil long enough for the mustard crust to brown.

Boursin Cream Cheese Appetizers

Boursin comes in four different flavors, try them all.

Crackers or baguette sliced thin.

Spread baguette with choice of cheese
Put under broiler till cheese starts to melt
Then slice a piece of pear and toasted almonds over the cheese.

You can also add a bit of salsa or a slice of avocado to cheese when using crackers.
Use your imagination for a tray of great looking appetizers that won't last long.

Feta cheese log

Good appetizer

8 oz feta cheese crumbled
4 oz cream cheese softened
1 garlic clove minced


2 Tbsp. extra olive oil
1/4 cup of chopped olives
2 tbsp. green onions sliced

1/2 cup chopped walnuts heat for 5 mins.

mix with a electric mixer
add olives and onions

Shape into a 10 inch log roll in walnuts.

Makes about 1 1/2 cups

serve with crackers

Roasted Vegetables

Ingredients

• 1 medium eggplant, peeled and cubed
• 1/4 teaspoon salt
• 2 zucchini, sliced
• 1 large sweet potato, peeled and sliced
• 1 onion, peeled and cut into eighths
• 1 red bell pepper, cut into 1-inch pieces
• 1/4 cup olive oil
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon pepper

Preparation

1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.

2. Preheat oven to 400°. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.

Prep: 30 min., Stand: 30 min., Bake: 30 min.

Yield: Makes 8 servings

Basic Buttermilk Biscuits

My husband sent this recipe e-mail I think its a hint to makes some.

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1-1/2 cups cake flour
5 Tablespoons cold vegetable shortening, cubed
4 Tablespoons cold unsalted butter, cubed
1-1/4 cups buttermilk
2 Tablespoons unsalted butter, melted

Preheat oven to 450^o F. Line a baking sheet with a silicone baking mat or parchment. Whisk together all-purpose flour, baking powder, salt and baking soda in a bowl; set aside. Pulse cake flour, shortening and cubed butter in the bowl of a stand mixer with the paddle attachment until fats are pea-sized flakes. Mix in all-purpose flour mixture just until blended. Add buttermilk to dry ingredients and mix just until moistened. To avoid over mixing the biscuit dough, stop when the ingredients are just moistened. Even though the dough is wet, don't add more flour, that leads to over mixing.

Turn dough onto a floured surface and knead just until dough holds together. Do not overwork it. Flour your hands to keep the dough from sticking before patting dough into a 1" thick circle. Using a 2" thick biscuit cutter, cut dough into 10 biscuits. Pull cutter up without twisting, as you remove. Twisting results in jagged edges on the biscuits.

Transfer the biscuits to prepared baking sheet and bake until golden, 15-18 minutes. Brush tops with melted butter during last

Baking Powder Biscuits

Remember the White Spot's Biscuits served with Chicken in the Straw
This is the recipe for those great biscuits.

2 cups of flour
2 1/2 tsp. baking powder
3/4 tsp. salt
5 tbsp. butter
3/4 cup of milk.
Knead together to form a ball
Roll dough out then cut into biscuit shapes.

Bake at 450 for 12 to 15 mins. on an ungreased pan.

Marinara Sauce

1/4 cup red wine
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes or your own.
salt & pepper to taste
3 basil leaves, washed, patted dry and chopped
1 small shallot chopped

1. Place garlic, shallot and olive oil in large sauce pan.

2. Turn heat to medium and cook until garlic and shallot is soft and lightly browned.

3. Crush the tomatoes and add with their juices.

4. 1/4 cup of water and add to the tomatoes. Season with salt & pepper to taste.

5. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. Add chopped basil at very end, stir in and cook for 1 minute more. Sprinkle with parsley.

Calzones

(makes 2)

Ingredients:

* 1 lb. pizza dough
* pepperoni slices
* mozzarella
* fresh basil leaves
* 1 egg yolk

Directions:

1) Preheat oven to 375 degrees.

2) Dust the pizza dough with some flour to prevent it from sticking to your hands. On a baking sheet, divide the pound of dough in half and stretch into circles. Place fillings on each half of the dough, and fold over to seal the edges. Crimp the edges with a fork. Brush the tops of calzones with egg yolk, and using a knife, make 4 slits onto the tops of the calzones.

3) Bake uncovered for 30 minutes, until browned. Let cool for 5 minutes and cut into slices. Serve with marinara sauce for dipping.

Perogies

I have been craving perogies and came across this recipe
Sounds much better than the store bought ones.And so simple to make.
Cheese and Potato Perogies (makes 24)

Dough Ingredients:
2 1/4 cups flour
1/2 tsp. salt
2 eggs
1/3 cup water

Potato & Cheese Filling:
*1 lb. russet potatoes
*3 oz. grated cheddar cheese
*salt/pepper
*1 Tbsp. dried chives

Other Ingredients:
*1 onion, sliced thinly
*butter (for sauteing)
*flour (kneading and rolling dough)

Directions:
1) To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and set in refrigerator for at least 30 minutes.
2) To make the filling: Cut potatoes into cubes. Boil until soft. Mash with grated cheese, chives. Salt and pepper to taste. Let cool to room temperature.
3) To fill perogies: Generously flour a cutting board and form the dough into a long roll. Add flour to the board and your hands as needed. Form 24 balls of dough from roll. Flatten a dough ball with your hand and make it large enough to place a heaping teaspoon (or more) or potato filling in center. Fold dumpling in half, and seal edges by crimping the sides together with a fork. Set on a floured surface and repeat until finished.
4) Melt 1 Tbsp. of butter on a large skillet. Saute onions until browned, set aside.
5) To cook perogies: Boil a large pot of salted water. On another burner, add 1 tsp. of butter on a skillet and heat on medium high heat. Add perogies to the boiled water, 4-5 at a time but don’t overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained perogies onto the skillet and cook both sides until golden. Set on a plate and repeat process until finished. Top perogies with saute onions and serve with sour cream.

Baked Garlic

Baked Garlic

A favorite that I always forget to do.
So tasty

8 whole fresh garlic heads
¼ cup butter/ or olive oil, if using oil add a bit of butter for taste
Mix herbs fresh or dried ¼ tsp. of each
Rosemary, basil, oregano or your favorite herbs.
If I am serving these with a meat dish I add 1/8 tsp. horseradish
Bake at 350 wrapped in foil for about 35 to 40 mins.
When done squeeze on a plate and serve with French or rye breads

Tortillas

4 cups of flour
1/8 baking powder
1/2 cup vegetable shortening
1 1/2 tsp. sea salt
1 cup warm water

Mix the flour and baking powder in a bowl
Add shortening and mix with hands until you get a course meal consistency
Dissolve sea salt into water.
then add to flour mixture, if not coming together add a bit more water.
form dough into a ball cover for 20 minutes

I break the dough into twelve smaller balls with a bit of oil on my hands
Flatten each ball out into the size you want. Flour surface before rolling them out,getting them as thin as possible.

Preheat on medium heat cast iron works good for tortillas.
Lay them on the pan and flip 15-20 seconds. Bubbling is normal no oil is needed on the pan while cooking.

I make different sizes and freeze some for later. They taste good with some cheese and salsa heated for a bit.

Pita Bread

Ingredients:

* 1 package of yeast, or quick rising yeast
* 1/2 cup warm water
* 3 cups all purpose flour
* 1 1/4 teaspoon salt
* 1 teaspoon granulated sugar
* 1 cup lukewarm water

Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Basic Vinaigrette

Ingredients

* 1/4 cup fresh lemon juice (from 1 to 2 lemons)
* 1 teaspoon honey
* 1 small shallot, minced
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Preparation

Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.

Ambrosia Salad

1 cup sour cream
1 cup pineapple tidbits, well drained
1 cup canned mandarin oranges, well drained
1 cup shredded coconut
1 cup miniature marshmallows

Combine all ingredients and mix. Chill.

Now how easy is that?

Auntiejanes Scones

2 cups of flour
2tsp. baking powder
1/2 tsp.baking soda
1/8 tsp. salt
1/2 cup cold butter
1 egg separated
3 tbsp honey
1/3 cup cream
---------------------
1 tsp.water mixed with egg white
2 tbs. sugar
1/4 tsp. cinnamon
Mix first 8 ingredients form a ball and flatten
Cut into 8 pieces
Brush with egg whites then sprinkle with sugar and cinnamon

Bake in 400 on a greased pan for 10 to 12 mins.
Slather with batter and jam when hot.

Greens For Salads

Try different greens and fruits in your salads
so many varieties out there. Chinese Markets
you can find some that you probably never
think to use. Experiment and I guarantee that
it will help you get healthy for 2011.

Poppy Seed Yogurt Dressing

Yield: Makes 1 cup
Ingredients

* 1 cup plain Greek or plain yogurt
* 2 tablespoons honey
* 2 tablespoons fresh lemon juice
* 1 teaspoon poppy seeds

Preparation

1. Whisk together all ingredients in a small bowl. Store in an airtight container in refrigerator up to 5 days.

Oregano-Feta Dressing

Ingredients

* 3 ounces reduced-fat feta cheese, crumbled*
* 1/4 cup nonfat buttermilk
* 3 tablespoons fresh lemon juice
* 1 garlic clove
* 1/2 teaspoon dried oregano*
* 1/4 teaspoon freshly ground pepper
* 2 tablespoons water
* 2 tablespoons olive oil
* 1/4 small green bell pepper, chopped

Preparation

Process first 7 ingredients in a food processor until smooth. Gradually add oil in a steady stream, processing until smooth. Add bell pepper, and pulse 3 seconds.

* 3 ounces crumbled feta cheese may be substituted for reduced-fat cheese. 1 teaspoon chopped fresh oregano may be substitutes for dried.

Raspberry Salad Dressing

Yield: Makes about 2 cups
Ingredients

* 1 (10-ounce) jar seedless raspberry fruit spread or preserves
* 1/2 cup seasoned rice wine vinegar
* 1/4 cup olive oil

Preparation

Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted. Whisk in vinegar and olive oil until blended; let cool. Serve at room temperature.

Romaine Salad with Raspberry Dressing: Combine 1 head romaine lettuce, torn; 1 small red onion, sliced; 1 cup crumbled feta cheese; 1/2 cup chopped toasted pecans; and 4 bacon slices, cooked and crumbled. Serve with Raspberry Salad Dressing.

Light Salad Dressing

After all the rich food over the holidays,
we are going on salads after the New Year.



Yield: Makes 3/4 cup
Ingredients

* 1/4 cup fresh lemon juice (from 1 to 2 lemons)
* 1 teaspoon honey
* 1 small shallot, minced
* 1/2 cup extra-virgin olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Preparation

Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper