Canucky Ducky Cookbook

Brazilian Cheese Rolls

2012-01-23T08:43:00.000-08:00

Ok, so this is officially my new favorite recipe. So I'd have to say one of my favorite foods is cheese, I LOVE it. Melted cheese in particular. So we end up eating pizza quite a bit around here, but sometimes it's a hassle either going out to get it or finding room to store it in our fridge/freezer. This recipe is perfect for cheesy cravings! I've been wanting to try it ever since I found it and even bought all the ingredients for it. But I didn't have a mini-muffin tin. So everything's been waiting patiently in the fridge for me to get one. We finally got one and made 2 batches in 2 days and I pretty much downed the 2nd batch all on my own. Yikes, right?

If you've ever been to a Tucanos (Brazilian style) restaurant I'm pretty sure you've had them. They're the little cheesy bites they have over by the fried banana. Last time we went I was totally considering finding out how much it would be to get a side of them to take home. Anyways, this recipe is super super quick and easy to make. Original recipe is here. And I guess depending on your pan and oven you'll have different baking times. I found that for us to get the look she had on hers we baked at 375 for about 11 minutes. Our muffin pan is shallower than hers and I think a little darker. And I think our oven may run about 25 degrees hotter, so it's kind of a trial and error type thing. Seriously though, even when we overcooked our first batch it was still delicious! The only thing different was texture wasn't quite as chewy as our next batch. Anyways, here it is! Oh, and the only harder ingredient to find is the tapioca flour, which we got at our Winco over in the bulk foods from a bin. Over on the original Our Best Bites blog she goes into a little more detail about maybe where to find some. And sorry, once again no pictures, we finished them too quickly, ha! Would definitely recommend heading over there and looking at the pictures for it just to get an idea of what your final product should look like...

INGREDIENTS:

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch)
1/2 tsp salt
1/4 cup *fine* grated cheddar cheese (preferably medium or sharp - we did this with sharp cheese and you can use a little more if you want. Also on the original recipe she says you can try different types of cheeses instead of the cheddar here)
1/4 cup Parmesan Cheese (I would say not to use the powdered kind, we got a small container of the parmesan shards, for some reason I couldn't find the whole stuff, but definitely if you can get the stuff you can grate fresh)
OPTIONAL: Extra cheese to sprinkle on top and or any extra herbs or flavorings you'd like to add. On our 2nd run we added about an 1/8 of a tsp. of garlic powder while blending and it was quite good. Blog recommends rosemary, which it turned out we didn't have, so haven't tired it that way yet....

PREPARATION:

Preheat oven to 400 degrees
Blend all ingredients minus cheese in blender until smooth
Add cheeses and pulse a couple of times
Immediately pour batter into mini muffin tins (spray pan if it isn't non-stick) filling each cup 3/4 of the way full. Can make anywhere between 16-24 rolls. (We made 24 each time, but once again that could be because our muffin pan is a little wider and shallower...she got 16-18 on hers. Also, pouring takes some practice, on the first try we had to go back with a spoon to even out how much was in each cup).
Sprinkle any additional toppings, such as more cheese on top
Bake for 15-20 minutes until puffed and golden. Cool for a few minutes and serve warm!

Brownies

2011-10-14T10:49:00.000-07:00

So this is a recipe I originally found on allrecipes.com and it is perfect for when you are craving just a little something and you really don't want to make a big batch. They are super quick to whip up and they are perfect for baking up in a toaster oven which is what I usually do. I love that I can just heat up something small instead of a large oven - it makes me feel like I'm cooking in a little Easy-Bake-Oven, ha! Also, when I went searching for Brownie recipes a lot of them called for actual baking chocolate you had to melt down first, which I never have on hand. For this recipe all you need is cocoa powder for the chocolatey flavor, which I always have, so it really is perfect and easy to do. The original recipe calls for a frosting/topping you can do, but I usually just leave them without, they really don't need anything extra. Enjoy!

INGREDIENTS:

1/2 cup butter
1 cup white sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder.

PREPARATION:

Preheat oven to 350. Grease and flour an 8" square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and vanilla. Beat in cocoa, flour, salt and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25-30 minutes. Do not overcook.

Chinese Soy Sauce Chicken

2011-10-05T13:13:00.000-07:00

So when we were first out in Portland and stocking a new pantry we ended up with a lot of frozen chicken thighs. We discovered chicken on the bone doesn't tend to work out as well as just regular chicken breast when thawing out for recipes. At least the skin on it isn't really good anymore for baked chicken etc. We had it in the back of our freezer for the longest time until we came across this recipe and finally made use of it. It's a really simple recipe, just put everything in a pot and let it simmer. It may be an acquired taste for some but, we both like as we've had a lot of experience with Chinese food. :0) And of course it holds special memories for me being a Chinese recipe and all! Enjoy! Original recipe can be found here.

Oh, and a small note, the hardest thing for us to find for some reason was the star anise. We used whole cloves the first time around because we couldn't find it and it was ok. The smell was right but the flavor was weaker. It was on ok substitute. We ended up finding whole star anise though at a World Market/Cost plus for a really reasonable price and the taste was much better. To make a stronger sauce as well we ended up cutting down the liquid a little to concentrate the flavor of everything else.

INGREDIENTS:

1 cup soy sauce
3 cups water
2 to 2 1/2 lbs chicken wings, drummettes and wings separated
1 2-inch piece ginger, peeled and sliced
3 cloves garlic, smashed
3 Tbsp sugar
1 cinnamon stick
2 pieces star anise
1 scallion, shredded or chopped

*Maintain 1 part soy sauce to 3 parts water ratio so liquid covers at least 3/4 of the chicken

PREPARATION:

In a large Dutch oven or pot, heat the chicken, soy sauce, water over medium flame. Bring the liquid to a simmer. Reduce heat to very low and cover the pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up.
Add the ginger, garlic, sugar, cinnamon, star anise, and sugar. Allow the chicken to simmer for 25 to 30 minutes, or up to an hour if you want falling-off-the-bone tenderness. Ladle the chicken and sauce into a deep platter. Garnish with scallions and prepare to enjoy some savory, succulent chicken.

Serves 4 to 6...or 2 with leftovers for next time :0)

Lola's Kopanisti Spread

2011-09-02T14:17:00.000-07:00

So during the summer we spent in Portland we took a few days (due to a wonderful gift from some great friends) and spent sometime in downtown Seattle. One of the things we enjoyed the most was lunch we had at this Greek restaurant, Lola. It was sooooo great! Everything was wonderful, and we had a really great appetizer. Of course, I scoured the internet and hunted down a recipe for the Kopanisti dip we had. (I of course copied it here for convenience and in case for whatever reason it disappears from the site I originally found it - which happens much more often than I'd like.) Apparently this isn't a traditional Kopanisti style dip but this, at least ingredient wise is the closest to what we had! Can't wait to make it! Wonderful memories, and if you ever find yourself in the area-check Lola out. It's fantastic! You'll probably need to make reservations... ;)

INGREDIENTS:

8 oz (224 grm). traditional Greek feta cheese
2 oz (56 grm). bleu cheese
1 clove garlic
1/8 cup (2 Tbsp or 30 ml) fresh mint leaves
1/4 tsp (1 ml) red pepper flakes
3 Tbsp (45 ml) good quality olive oil
chopped pistachios
fresh mint infused oil (optional)
a splash of Mavrodaphne (Greek dessert wine)*We're planning on substituting this with a fruit syrup, probably a blackberry one like marionberry
warm crostini or chunks of french bread or wedges of pita

PREPARATION:

Put first 4 ingredients into a food processor.
Slowly add olive oil until you've reached desired consistency - you want it to be creamy and smooth.
Top with chopped pistachio nuts and fresh mint infused oil and the splash of Mavrodaphne.
Serve with the breadstuff of your choice.

SERVES/MAKES: 1 1/2 cups approx.

Granola Bars!

2011-08-12T08:12:00.000-07:00

INGREDIENTS:

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 tsp. cinnamon
1 cup flour
2 tsp vanilla
3/4 tsp. salt
1/2 cup honey
1 egg - beaten
1/2 cup vegetable oil

OPTIONAL MIX-INS:

3/4 cup raisins or 1/2 cup craisins
1/3 cup coconut
1/2 cup mini chocolate chips

PREPARATION:

Preheat oven to 350°F. Grease a 9x13 pan. Mix oats, brown sugar, wheat germ, cinnamon, flour, mix-ins and salt. Make well in center and pour in honey, egg, oil and vanilla. Mix well and pat into pan. Bake 30-35 min. Cool for 5 min. Cut into bars and serve.

Char's Hot Fudge Sauce

2011-01-04T17:44:00.000-08:00

INGREDIENTS:

1 cube of butter
1 cup of sugar
3-4 heaping tablespoons of unsweetened powder cocoa
1/2 tsp salt
1/2 can or 1 small can of evaporated milk
1 tsp of vanilla

PREPARATION:

Melt first 2 ingredients together, mix thoroughly. Add next three ingredients. Bring to a boil and simmer until mixture reaches soft ball stage. Test in a glass of ice water. After fudge reaches soft ball stage remove from heat and add vanilla. Keeps in fridge for a couple weeks.

Peeeeea Soooooup!

2010-04-06T16:30:00.000-07:00

Ok, so quite awhile back went to Mimi's Cafe for lunch and got the soup that came with my meal. Usually I'll try and get a cream based soup, as Clam Chowder is my *favorite,* but for whatever reason I was feeling kinda adventurous so decided to get their pea soup. Growing up I did not like it at all, looked horrible and clumpy and just can't ever remember it being all that appetizing. However this time, it was amazing! Loved it! Was sooooo good and definitely hit the spot.

Since then I looked around for various pea soup recipes to find one that I could easily make at home that didn't require that much effort. And the reason I'm posting is ... SUCCESS! I've found one that I really enjoy and has been really easy to make. By now I've already made it 3 times or so now, so I'm at the point where I can share how I've made it etc. It's essentially Alton Brown's recipe that I've tweaked just a little to get the results I like. And this is great with some toasted croutons (herb breads taste the best!) and fresh parmesan sprinkled on top. Sooooooo good! It's now coming up on warmer weather so not as weather appropriate, but on those days where it's cooler and you just want a little something something to warm you up this is perfect! Oh, and one more thing, this gets better and better after it sits, so leftovers taste great!

INGREDIENTS:

2 Tbsp butter (Alton's calls for unsalted, but I've never had that on hand so I just use salted)
1 med-large size onion depending on how much onion you like-the flavor doesn't come off really strong so if you can use a lot if you like
4 cloves fresh garlic minced
1 lb bag of dried green split peas
6 cups chicken broth (use either canned or bullion, tried it both ways, haven't noticed a change in taste)
2 Tbsp curry paste (the original recipes calls for powder, I've only ever used paste because that's what I generally use in my cooking-I imagine either way is just fine)
1 cup - 1.5 cups of cubed ham-best if you use ham off the bone instead of processed
Salt and Pepper to taste

PREPARATION (Copied directly from Alton Brown's Recipe):

Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.

Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

Note: I generally let it simmer for a full hour so I don't end up with any hard pieces in the peas. And because I don't have an immersion blender I ladle out 2/3 to 3/4 of the peas/onion into a blender and blend it up and then pour it back in. I've done it where I've actually blended up all of it, and while it works, it just ends up being goopy without any shape, so it's better if you leave some of it unblended-though if you do it this way, you may want to do a finer chop of your onion at the beginning.

I have noticed on occasion too that it can get more soupy than thick, so you can just add some cornstarch to a couple Tbsp of cold water and add in after the blending bit and bring it back up to a boil. I imagine if you wanted the soup to stretch farther if you've got guests etc. you could add more water/chicken stock at the beginning and than to thicken it up use the same method.

As well, as the original recipe didn't call for any ham, I just add it in at the end to the pot after adding back in the blended portion. You can simmer it for an additional 5 min or so just to get the ham up to temp. Serve with croutons and cheese on top!

Doing Some Maintenance...

2010-03-17T14:22:00.000-07:00

Hey, there-Just to let people know, there will probably be some random or repeat posts etc. as I'm trying to fix some of the functionality of my blog. For whatever the search function isn't really working and I want it to, gosh darn it. So I've added the search function and now I'm going back through posts to make sure that they are showing up right etc. It'll all be fixed eventually...hopefully...

Microwave Chicken Curry

2010-03-17T14:07:00.001-07:00

So this is a fabulous recipe that I absolutely love. It was a recipe featured on a food network show that got canceled starring George Duran called "Ham on the Street"-very fun show, too bad they stopped running it. Anyhow, although it seems kinda random for right now-I just did this recipe and used leftover thanksgiving turkey instead of chicken and it turned out marvelously. :0) Didn't use basil because it was on the expensive side, just used the whole bunch of cilantro. I also got really mild curry, didn't plan on it being so mild so I put in a little bit of Sriracha Hot Chili sauce (the really hot Asian chili sauce) to kinda of heaten it up a little, did the trick. Also, you don't have to do it in the microwave, I just do it on the stove in a pan-it went really quick because the turkey's already cooked.

And if you don't already have curry, I would recommend the Vermont curry sauce, so easy to use and it comes in already portioned Tbsp rectangles-love it! It comes in 5 different levels of heat, I got the first, I'd say you'd be safe with the third one, though not quite sure what it's called on the box. Anyways, try this recipe, it's so easy and you'll love it if you're a fan of the curry taste! (You can always add an extra cube of curry if it's tasting heavy on the coconut milk...) Oh, and one last thing I've noticed as I'm eating this: as someone who's had it with chicken before, the turkey flavor is stronger than chicken, so if that's not your thing, of if it throws you off just add a little bit more spice. Still tastes 'oh so good' though...

Oh, and here is the link the to recipe on Food Network's site if for any reason you want to check it out from the source...I've copied it out here for convenience

INGREDIENTS:

2 tablespoons Indian curry paste
3 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into strips
1/2 bunch basil, leaves chopped
1/2 bunch cilantro, leaves chopped
2 (13.5-ounce) cans coconut milk
2 tablespoons soy sauce
Kosher salt
Freshly ground black pepper
Steamed rice, to serve
Paprika, for garnish
1 scallion, thinly sliced, for garnish

PREPARATION:

In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.

Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions.

How to Cook with 'Alcohol'

2009-12-24T18:31:00.000-08:00

So you know how sometimes when you cook you come across recipes that call for alcohol? And you're wondering how can I make this recipe without it? Or what can I use in place of it? There are a ton of different alcohols out there and it's hard to know what can be used instead and when, especially when substituting for specific types of alcohols. I found this chart awhile back and figured it was worth sharing. It's the most comprehensive one that I've found out there. It lists the type of alcohol, what it kind of tastes like and then what you can use instead. As someone who's never tasted any of it, it's nice to know what it's like to better judge what to use instead. A nice bonus too, is that there are also a bunch of links to different articles about cooking with alcohol.

Oh, and I've also decided to include a direct link to an alcohol burn off chart-it lists various methods of cooking with alcohol and then lists the amounts of alcohol left in your end product after cooking etc. It's a very personal thing, deciding whether or not to eat or cook foods that require alcohol, or at least for a practicing Latter-Day Saint. There are some that don't feel that it's a problem and some that feel otherwise. Either way I figure it's important to educate ourselves on the matter, eh? :0)

ALCOHOL SUBSTITUTION CHART

ALCOHOL BURN-OFF CHART

Ginger Snaps

2009-12-24T16:51:00.000-08:00

I'm pretty sure these are the cookies that Mom used to make. I found this in my random recipe binder and it was on a sheet entitled 'Mom's Holiday Recipes' - so I can't really imagine it being anything else! :0) It was during the time when I asked Mom one year when I came for Christmas all the recipes she used and she pulled out all those index cards and we went through them. Little bit of Christmas from home!

INGREDIENTS:

3/4 butter
1 cup sugar
1/2 tsp. salt
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger

PREPARATION:

Beat butter, sugar, salt, and egg until nice and creamy
Add the remaining ingredients
Form into balls and roll in sugar
Bake at 350 for 10 min.

Pineapple Buns!

2009-12-24T14:15:00.000-08:00

Originally Posted By Ez: So these were a great treat from the Chinese bakery shops in Brooklyn. Someone found a link for this recipe, so I'm just posting it here. Enjoy!

http://chowtimes.com/2008/04/28/pineapple-bun/

INGREDIENTS:

PREPARATION:

Bajio Chicken

2009-12-24T14:10:00.000-08:00

I know most of you are fans of Cafe Rio, but I actually had Bajio's first before I ever had Cafe Rio. Most of you who have tried Cafe Rio first probably wouldn't end up going to Bajio's after the fact, but I've gotta say - I love love love their CHICKEN! (And their sour cream, but couldn't find any recipes out there for that...) Bajio recipes are actually quite a bit harder to find, or rather aren't nearly as plentiful as Cafe Rio copycat recipes out there. But I found one that looks quite promising from another blog 'Kara's Kitchen Creations.' Here it is-I will try it out soon, but if you get to it before I do, let me know how it goes. I've copied it out here...

INGREDIENTS:

5 chicken breasts
1/2 cup salsa
1 Tbsp. cumin
1/2 cup brown sugar
One 4 oz. can of diced green chilies
6 oz. of Sprite (1/2 can)

PREPARATION:

Combine all ingredients in a crock pot.
Cook on low for 5-6 hours.
Remove chicken and shred.
Return to crock pot and cook 1 more hour.
Serve with flour tortillas, lettuce, cheese, black beans, and whatever other taco fixin's your family likes.

Author's Note: This chicken is not real spicy, so you could add some extra green chilies if you like your food with a little more kick. It has lots of juice so serve it with a slotted spoon. Bajio serves the chicken with caramelized onions, I think I might try that next time. Maybe, I don't know if I can handle any more yumminess.

Cafe Rio Black Beans

2009-12-24T13:49:00.000-08:00

INGREDIENTS:

1 1/3 cups tomato juice
2 Tbsp. olive oil
1 can black beans rinsed and drained
1½ tsp. salt
2 cloves garlic, minced
2 Tbsp. cilantro
1 tsp. ground cumin

PREPARATION:

Cook garlic and cumin in olive oil. Add remaining ingredients. Simmer.

Bernice's Note: I've only ever made the pork, chikcen, dressing, and rice. Never tried the Black Bean Recipe, but the other stuff tastes pretty close.

Cafe Rio Cilantro Lime Rice

2009-12-24T13:32:00.000-08:00

INGREDIENTS:

3 cloves garlic
¼ bunch cilantro
1 can green chilies
½ onion
1 tsp. lime zest
3 Tbsp. chicken bouillon

1½ cups brown rice
1½cups of water

PREPARATION:

Mix in blender the first portion of ingredients. Put rice and water into pot on stove, add seasoning portion to pot. Simmer until water is absorbed. Squeeze lime juice from two limes over cooked rice. Serve.

Cafe Rio Recipes from Other Blogs out there...

2009-12-24T13:20:00.000-08:00

Just in case you're interested, here is a link to the blog where I got the Cafe Rio Pork recipe from. This link is to all of the recipes required to make her copycat Cafe Rio Salad. So pretty much all the recipes posted individually here originally by Bernice.:o) Slight variations to the recipes but more detailed instructions if you need 'em like I tend to for the first couple tries.

I was looking around and found this blog as well where she gives incredibly detailed directions for making the Cafe Rio Chicken, Dressing, and Rice. Also links to different areas within her blog where she takes step by step pictures of making some of it.

Cafe Rio Pork

2009-12-24T13:03:00.000-08:00

INGREDIENTS:

Part I:

1 Pork Roast
Garlic Salt-enough to cover roast
1 can Soda (Can use Sprite or Coke, Coke traditionally used)

Part II:

2 cups Pace Picante Salsa
2 cups Brown Sugar

PREPARATION:
Part I - Cook in crock pot until done. Pour out all liquid.

Part II - Shred pork and put back in the crock pot. Blend together ingredients for Part II and mix into meat. Simmer for a few hours.

Cafe Rio Pork - Detailed Version

2009-12-24T12:55:00.000-08:00

Ok, so Bernice originally posted these 'Cafe Rio' recipes-THANK YOU! But I found that each time I made the pork I wanted a little more direction on how long to cook etc.as I am not terribly familiar with these recipes and haven't been doing them long enough to just wing it. So I went searching around the internet and found this blog where she gives a slight variation to the recipe, but incredibly detailed directions...so for my sake I'm putting her version up here too just because it's easier for me to follow. As far as I know they both taste pretty much identical. I wanted to keep the original on here too, so that's why there are two versions of 'Cafe Rio Pork'... I personally don't do the marinade bit and I still just use 'Pace Picante Salsa' instead of 'Enchilada Sauce' as called for by this recipe and it still turns out just fine. Oh, and I also don't use green chilies because I quite frankly don't do spicy very well, but I imagine if you like the heat it would be nice.

INGREDIENTS:

2 lbs pork (boneless pork rib meat recommended by author)
3 can Coke (NOT diet)
¼ cup brown sugar
Dash garlic salt
¼ cup water
1 can sliced green chilies
3/4 (10 oz. can) red Enchilada sauce (Author uses Old El Paso brand, medium spiciness)
1 cup brown sugar

PREPARATION:

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Cafe Rio Chicken

2009-12-24T12:31:00.000-08:00

INGREDIENTS:

One small (8 oz.) bottle of Zesty Italian Dressing
1 Tbsp. Chili Powder
1 Tbsp. Cumin
3 cloves garlic minced
5 lbs chicken breast

PREPARATION:

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Creamy Tomatillo Dressing

2009-12-24T12:25:00.000-08:00

INGREDIENTS:

3 fresh Tomatillos
Juice of 1 Lime
½ cup Buttermilk
½ cup Mayonnaise
½ cup Sour Cream
1 package Dry Ranch Mix
¼ bunch cilantro
5 green onions whole
2 cloves garlic
1 jalapeño

PREPARATION:

Combine all ingredients well by blending together in a food processor or blender. Cover and refrigerate overnight to blend flavors.

Bernice's Note: It makes a LOT! But I just freeze part of it for the next time. :o)

Dorothy's Note: I've read that you can substitute the jalapeno for a couple drops of green Tabasco sauce.

Cream of Anything Soup

2009-12-23T15:32:00.000-08:00

INGREDIENTS:
For a medium white sauce

1/4 cup plus 2 Tbsp butter or margarine
1/4 cup plus 2 Tbsp flour
1 Tbsp chicken bullion granules
1/2 tsp salt
1/4 tsp pepper
3 cups milk

PREPARATION:

Melt butter or margarine in saucepan over low heat.
Blend in flour, bullion, salt and pepper.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat. Stir in milk.
Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute.
Let sit on warm heat in pan until vegetables are ready to add.
Place cut vegetables in another saucepan, add enough water to barely cover the vegetables.
Boil vegetables in saucepan until soft, about 10 to 15 minutes. Be careful all the water does not boil out.
Mix the vegetables and the water that they were cooked in with the white sauce/soup mixture together. NOTE: prior to mixing vegetables and white sauce, you may puree part or all of your vegetables in the blender. Only use enough of the vegetable water to make the soup the desired consistency. Serve.

Note: The following recipes call for additional ingredients. When onions, celery, etc are needed, sauté them separately and add to completed white sauce. When dry herbs/spices are needed, add with bullion, salt and pepper in white sauce preparation.

Cream of Potato:

4 diced potatoes, washed and peeled
2 stalks diced celery, washed
1/4 cup onion, chopped fine

Cream of Asparagus:

4 cups asparagus
2 Tbsp lemon juice
Dash of ground nutmeg or mace

Cream of Green Bean:

3 cups green beans
1 teaspoon crushed savory

Cream of Broccoli:

4 cups broccoli
1/2 tsp dry thyme leaf
1/8 tsp. garlic powder
2 bay leafs (added to white sauce and removed before serving)

Cream of Carrot:

2 cups carrots (about 6 large)
1 Tbsp dry parsley (add with salt, pepper and bullion)
1/2 tsp dry basil (add with salt, pepper and bullion)

Cream of Cauliflower:

4 cups cauliflower (about 1 head)
1 tsp curry powder (add with salt, pepper, and bullion)
1/4 cup onion, chopped fine (sauté in oil until soft and add to completed white sauce before adding vegetables)
2 green onions for garnish

Cream of Zucchini:

3 cups zucchini (about 4 medium)
1/8 tsp nutmeg (add with salt, pepper and bullion)

Cream of Mushroom:

3 cups mushrooms
1/8 tsp nutmeg

Ginger and Green Onion Sauce

2009-12-23T15:27:00.001-08:00

INGREDIENTS:

3 thumb-size pieces of ginger root
2 bundles of green onion
1/3 cup oil (veg. or olive)
1 tsp. salt

PREPARATION:

Peel and chop ginger until very fine (you can use a zester or a food processer)
Wash and thinly slice green onion
Heat oil in a warm pan until almost boiling
Add ginger and onion to oil—be very careful when doing this step as it has a tendency to splash
Stir until thoroughly incorporated and then add salt.

Note: Traditionally served with Chicken!

Clam Dip

2009-12-23T15:21:00.000-08:00

INGREDIENTS:

1 8 oz pkg cream cheese
2 TB mayonnaise
1 pint = 16 oz cottage cheese--small curd
1 ts grated onion
1 6-1/2 oz can clams--minced, drained, reserve juice

PREPARATION:

Use an electric mixer or blender,combine cheeses, blending until light & creamy.
Add freshly grated onion & mayonnaisewith wooden spoon, blend in drained clams.
Add clam juice for desired consistency.
Add garlic powder if desired--just a sprinkle

Aurelia's Note: Recipe is usually doubled using 3 cans of clams, instead of just 2. Add more if you like really clammy! Also beware of using fat-free sour cream-they tried it and it's not good. Best to go with regular or low fat.

Honey Mustard Sauce

2009-12-23T15:19:00.000-08:00

INGREDIENTS:

2/3 cup vinegar
1 cup sugar
2 eggs
2 tsp dry mustard
1-2 tsp orange zest (optional)

PREPARATION:
Whisk till smooth. Bring to a boil, stirring constantly. Cool. About 11/2 cup.

Mom's Note: It is good for ham or whatever you want to use it for. I usually one and half the recipe and use a lot more mustard. I strain the eggs through a strainer so that the sauce will be smooth without other stuff!

Sweet and Sour Sauce

2009-12-23T15:18:00.000-08:00

INGREDIENTS:

1 1/3 cups packed brown sugar
3 Tbsp flour
2/3 cup water
1/2 cup vinegar
1 Tbsp ketchup
1 Tbsp soy sauce
Red food coloring (optional)

PREPARATION:
Mix all ingredients and bring to a boil. Simmer for a few minutes stirring continuously. Let stand to thicken then serve!

Honey Butter

2009-12-23T15:16:00.001-08:00

INGREDIENTS:

1/2 cup butter, softened
1/2 cup honey
1/4 tsp cinnamon
1/4 tsp vanilla extract

PREPARATION:
Whip butter with electrical beater until light, scraping sides of bowl occasionally. Gradually add honey, cinnamon and vanilla.

Broccoli Raisin Salad

2009-12-23T00:37:00.001-08:00

INGREDIENTS:

For Salad:

1/2 large head broccoli washed and trimmed
1/4 chopped onion (if you don't want that onion~y taste just leave this out or maybe use red onion instead)
1/4 cup raisins
1/4 cup chopped pecans or walnuts
1/4 lb bacon, fried crisp and crumbled

For Dressing:

1/4 cup and 2 Tbsp low-fat mayonnaise
1 Tbsp vinegar
1/4 cup sugar

PREPARATION:

Cut broccoli into small florets, peel the stem and cut into 1/2" pieces
Combine broccoli, onions, raisins, nuts (optional), and bacon (optional)
In small separate bowl, make salad dressing by combining all ingredients
Pour dressing over salad
Refrigerate until ready to serve and toss before serving

Note: This salad can be made ahead of time and refrigerated for hours, even overnight

Basic Waldorf Salad

2009-12-23T00:29:00.001-08:00

INGREDIENTS:

2 cups diced apple (about 2 apples-leave the peel on)
1/2 cup 1-inch julienne celery sticks (about 1 celery stalk)
1 cup miniature marshmallows
1/2 cup chopped walnuts
1/2 cup raisins
1/4 cup mayonnaise
1 Tbsp sugar
1 Tbsp lemon juice
1/2 pint (1 cup) whipping cream, whipped

PREPARATION:

Combine apple, celery, marshmallow, nuts, and raisins. Set a handful of these ingredients aside to garnish top when finished mixing.
Blend together mayonnaise, sugar, lemon juice, and dash salt
Fold whipped cream and mayonnaise mixture into apple mixture
Top with ingredients held aside to use as garnish. Chill and serve!

Note: This makes 6 servings

Crunch Hawaiian Salad

2009-12-23T00:27:00.002-08:00

INGREDIENTS:
For Salad:

1 small head or 1/2 large head of cabbage, shredded
4 green onions, chopped
1 11-oz can mandarin oranges, drained
1 3-oz package raman noodles
1/4 cup slivered almonds, toasted
1/4 cup sesame seed, toasted

For Dressing:

1/2 cup oil
1 Tbsp sesame oil
6 Tbsp vinegar
1/4 cup sugar
1/4 tsp salt
1/2 tsp pepper
1 seasoning packet from a pack of raman noodles

PREPARATION:

Combine all ingredients for salad dressing in small bowl, mix well. Chill in refrigerator.
Combine cabbage, green onion and mandarin oranges in bowl; mix well.
Put almonds and sesame seeds in separate frying pans. Stir over medium heat just until lightly browned. Remove from heat and from pan immediately.
Crumble noodles into salad. Sprinkle with toasted almonds and sesame seeds. Add dressing just before serving; toss to mix well.

Note: This recipe makes 12 servings. It is best when left to marinate with the dressing on it for several hours or overnight.

Spinach Salad

2009-12-23T00:27:00.000-08:00

INGREDIENTS:

1 pkg fresh spinach, clean and broken into bite size pieces
1/2 lb grated swiss cheese
1/2 lb bacon, cooked and crumbled
1/2 medium red onion, thinly sliced
1 cup (8 oz) cottage cheese
Mushrooms

PREPARATION:
In serving dish use the ingredients to make multiple salad layers. Spoon poppy seed dressing over the top and serve.

Simple Mayo Salad Dressing

2009-12-23T00:24:00.001-08:00

INGREDIENTS:

1/4 cup and 2 Tbsp low-fat mayonnaise
1 Tbsp vinegar
1/4 cup sugar

PREPARATION:
Combine all ingredients; mix well. Pour over salad and serve!

Oriental Salad Dressing

2009-12-23T00:23:00.001-08:00

INGREDIENTS:

1/2 cup oil
1 Tbsp sesame oil
6 Tbsp vinegar
1/4 cup sugar
1/4 tsp salt
1/2 tsp. pepper
1 packet of seasoning from a package of raman noodles

PREPARATION:
Combine all ingredients; mix well. Chill before serving.

Poppy Seed Dressing

2009-12-23T00:22:00.001-08:00

INGREDIENTS:

1/4 cup sugar
1/2 dry mustard
3/4 tsp salt
1 tsp grated onion (Not dry onion! Use actual onion and grate)
3/4 cup salad oil
1/4 cup and 2 Tbsp vinegar
1 1/2 tsp poppy seeds

PREPARATION:

Combine all ingredients except oil and poppy seeds. Mix until sugar is dissolved.
Slowly whisk in oil and beat well.
Stir in poppy seeds. Cover and chill before serving.

Buttermilk Ranch Dressing

2009-12-23T00:19:00.000-08:00

INGREDIENTS:

3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp instant minced onion
1/2 tsp salt
dash freshly ground pepper
1 clove of garlic, finely chopped

PREPARATION:
Combine all ingredients. Cover and refrigerate overnight to blend flavors.

Serendipity Frrrozen Hot Chocolate

2009-12-23T00:12:00.000-08:00

INGREDIENTS:

6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons of store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups of ice
Whipped Cream
Chocolate Shavings

PREPARATION:

Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

Brazilian Limeade

2009-12-23T00:08:00.000-08:00

INGREDIENTS:

1 lime
1 cup water

1 cup milk
3/4 cup sugar
Ice to taste

PREPARATION:

Remove peel from lime ensuring majority of pith is removed. (Peel can be left on if you're feeling lazy, but the end product ends up being kinda bitter.) Blend one whole lime with one cup of water. Strain and pour juice back into blender. Add milk, sugar, and ice and blend.

5 Minute Chocolate Mug Cake

2009-12-22T23:54:00.000-08:00

INGREDIENTS:

4 Tbsp flour
4 Tbsp sugar
2 Tbsp cocoa
1 egg
3 Tbsp milk
3 Tbsp oil
3 Tbsp chocolate chips (optional)
1 small splash of vanilla extract
1 large coffee mug (microwave safe)

PREPARATION:

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
Enjoy!

Lemon Bars

2009-12-22T23:52:00.000-08:00

INGREDIENTS:
Crust:

1 cup butter (2 sticks)
1/2 cup powdered sugar
2 cups flour
dash salt

Filling:

4 eggs beaten
6 Tbsp lemon juice or juice from 3 lemons
2 cups white sugar
1/4 cup flour or 5 Tbsp

PREPARATION:

Crust-Mix all ingredients together and bake in oven at 350F for 15 min. or until golden brown. Set aside and let cool.

Filling-Whisk flour and sugar together. Incorporate eggs and lemon juice into flour and sugar mixture. Pour over cooled crust and bake in oven at 350F for 25 min. Sprinkle with powdered sugar.

Candy Cane Frosting Cake

2009-12-22T23:43:00.001-08:00

INGREDIENTS:

Angel Food Cake
3 tsp gelatin
3 tsp water
6 candy canes crushed in blender
1/2 cup milk
500 ml whipping cream
1/2 cup chocolate syrup

PREPARATION:

In small bowl mix gelatin and water.
Melt candy canes in milk. Be careful--too much heat curdles milk.
Mix water and milk. Let gel in fridge until just slight set.
Whip cream until stiff and gently fold gelatin mixture in.
Slice cake in 3 layers, drizzle syrup over layers and reassemble.
Frost the cake.

Mom's Note: I usually mix the gelatin into the crushed candy canes and do not use the water. As you know there is no chocolate syrup in our cake. It's kind of expensive! :0)

Butter Tart Bars

2009-12-22T23:40:00.000-08:00

INGREDIENTS:

11/2 cups flour
2 Tbp icing sugar
½ cup butter
2 eggs
11/2 cup brown sugar
½ cup butter melted
1 tsp vinegar
1 tsp vanilla
½ cup chopped nuts
1 cup raisins

PREPARATION:

Combine flour and sugar. Cut in butter.
Press into 9” square pan. Bake 10 min. at 350.
Beat eggs, add sugar, butter, vinegar, vanilla, raisins and nuts.
Spread over base.
Bake for 30-35 min. or until set.

Mom's Note: For nuts I use pecans and put more than 1/2 cup in. One and a half batches will fill a 9x13 pan

Beef and Asparagus

2009-12-22T23:26:00.001-08:00

would like to point out that the picture to the right is taken by yours truly. Ah, my loverly first picture of my own--not too shabby, eh? And yes, that shadow is my head! :0) This recipe is taken from one of Don's Chinese cookbooks from Taiwan called "Chinese Cooking Made Easy" by the Wei-Chuan company. It has been adapted as most of the places where it calls for 'water' the original recipe called for wine. Either way, it still tastes goood!

INGREDIENTS:

1/2 lb beef flank
1/2 Tbsp each of green onions and ginger root
1 1/2 cups asparagus

Part I:

1 Tbsp each of soy sauce and water
1 Tbsp each of cornstarch and water
1/2 Tbsp sesame seeds (optional)

Part II:

1 Tbsp each of soy sauce and oyster sauce (if you don't have any oyster sauce just use 2 Tbsp of soy sauce)
1/2 Tbsp each of water, sugar and cornstarch
dash of pepper
4 Tbsp water
sesame oil as desired

PREPARATION:

Cut beef into 2-inch wide strips along grain, then slice across the grain; mix in Part I. Mix in 1 Tbsp oil with beef before frying so beef will separate easily during frying.
Heat 1 1/2 Tbsp oil then stir0fry beef until medium well; remove. Use remaining oil to stir-fry green onions, ginger root, and asparagus until fragrant. Add mixed Part II and beef. Cover and cook until steamy, then stir-fry to mix well. Remove, sprinkle with sesame seeds and serve.

Note: The asparagus can be substituted with other vegetables.

Christmas Breakfast Casserole

2009-12-22T23:24:00.001-08:00

So something entirely out of season, but you know you'll use it eventually! :0) Okay, so a little story about the next recipe...When I was home recently I started looking for the Christmas Breakfast Casserole thing that mom makes. I know for sure that it's one I'll end up using over and over again and would be incredibly convenient to have access to wherever Christmas ends up taking me. So I started looking and I lucked out, but didn't at the same time.

I found the recipe all right, but instead of finding just one I found not two, not three but four different recipes. Mom was already asleep and I wasn't quite sure what her answer would be about which recipe she uses. Well, that's not entirely true either, I figured she would say she didn't know and probably something like an amalgamation of all four. So after reading through all of them I figured this was the closest to what I remembered having (with notes where I wasn't sure). FYI I do have copies of the other 3 recipes, so if you remember something else let me know and I can send the other versions of the recipe to you. Anyhow, enjoy! A little bit of family tradition to share with your families for years to come...

INGREDIENTS:

16 slices of white bread (crusts removed)
Slices of ham (Mom usually ended up doing one casserole with cubed up ham and the other with sausage bits)
Slices of sharp cheddar (though I figure you could use shredded cheese as well)
6 eggs
Special K or Cornflakes, crushed (I think Mom has been leaving this bit out for the last couple years)
Dash of Tabasco sauce (Don't think Mom uses this)
1/4 lb butter (this ends up being 1 stick of butter, so 1/2 cup butter)
1/2 tsp salt and 1/2 tsp pepper
1/2 tsp dry mustard
1/4 cup minced onion
1/4 cup chopped green pepper (Not sure whether or not mom uses this either)
1-2 tsp Worcestershire sauce (Ditto for this ingredient)

PREPARATION:

Butter a 9"x13" glass dish
Put 8 slices of bread in pan, cover dish entirely
Cover bread with ham, cheese and then remaining bread
Beat egg, salt, pepper and mustard--add milk etc to mixture
Pour over bread and cover, put in fridge overnight
In the morning melt butter, pour over top and cover with crushed cornflakes
Bake at 350F for 1 hour. Let stand for 10 min. before serving.

Focaccia Bread

2009-12-22T23:21:00.001-08:00

I made this for a project in my foods class, so easy to make and it smells sooooo good while you're making it! A lot of ingredients, but still pretty much a fail-safe recipe. (I stink at making bread-can't usually get it to rise, but this has always turned out well!)

INGREDIENTS:

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella / coarse salt

PREPARATIONS:

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Cornbread

2009-12-22T23:14:00.000-08:00

Aunt Rachel's recipe for 'Incredible Cornbread' from the Bastian Cookbook...

INGREDIENTS:

1 cup margarine
1 cup sugar
4 eggs
2 cups buttermilk
1 tsp. baking soda
2 cups cornmeal
2 cups flour
1 tsp salt

PREPARATIONS:

Cream margarine, sugar, and eggs. Add buttermilk and baking soda to mixture. Then mix in cornmeal, flour, and salt. Place in greased 9x13 pan.

Bake for 30 min. at 350 degrees.

Potstickers aka Gyoza

2009-12-22T23:10:00.001-08:00

INGREDIENTS:

1 small chopped cabbage
3 Tbsp chopped green onion (if you like onion flavor use white/yellow onion as well)
1/2 lb ground pork/chicken/turkey
sesame oil-generous amount (enough to make it stick)
1/2 tsp garlic salt
1 tsp grated fresh ginger

1 Tbsp vegetable oil (for frying)
50 gyoza skin wrappers
1 bottle gyoza dipping sauce

PREPARATION:

Chop green onion (and whatever other onion you're using), cabbage very fine. A food processor works quite well. Mix green onion and cabbage mixture with ground meat. Add other ingredients and mix well. Add sesame oil until mixture starts sticking together.

Wrap meat mixture up in wrappers using water to seal the edges (see photo for wrapping ideas). About 1 tsp per wrapper works quite well. Heat up vegetable oil in frying pan. When pan is hot lay down potstickers in single layer along bottom of pan and let fry until bottoms brown. After add water and steam until done-approx 5-10 min. Serve with dipping sauce onside-tastes great!

Squash in Sour Cream

2009-12-22T23:08:00.000-08:00

This is one of the best recipes for squash I've ever had! Out of season right now, but come fall you're really going to like this!

INGREDIENTS:

1 1/2 lbs Hubbard or Acorn squash
2 Tbsp butter
1 tsp sugar
1 Tbsp instant onion (blend dried minced onion in blender until the size of sesame seeds)
1/4 tsp salt
1/4 tsp dill weed
1/2 cup sour cream
Pepper, 1/4 tsp Mrs. Dash seasoning, and 1/8 tsp weed to sprinkle on top (optional)

PREPARATION:
Cooking the squash:

Scrub the squash, cut half and remove the seeds.
Cut in smaller sections to fit in the pan.
Cook covered in a small amount of boiling, salted water. Cook about 15 minutes, or until tender. OR, place squash pieces in a glass 9x13 pan, add about 1” of water and cover with plastic wrap. Vent plastic wrap. Microwave for 3 minutes. Check for doneness. Continue to microwave, checking every minute, until tender.
Drain the squash, remove the skin, and cut into cubes.
Melt 1 Tbsp. butter in a saucepan or in the saucepan that was used to cook the squash.
Add the squash to the saucepan with the butter, cover with a lid and toss the squash to coat with butter. Sprinkle with 1 tsp. sugar.

Sauce to squeeze over the cooked squash at serving time:

Melt remaining 1 Tbsp butter, add onion; remove from heat.
Add sour cream, salt and 1/4 tsp dill weed. Stir well.
Place hot squash on platter, sprinkle with pepper.
Place dill sauce in zip lock bag. Snip a small part of a corner and pipe the sour cream mixture over the squash.
Sprinkle with 1/8 tsp dill weed and Mrs. Dash Seasoning, if desired

Chocolate Chip Cookies

2009-12-22T22:54:00.000-08:00

INGREDIENTS:

1 bag chocolate chips

Dry:

5 cups flour
2 tsp baking soda
1 tsp salt

Wet:

1 1/2 cups butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 Tbsp vanilla
4 eggs

PREPARATION:

Mix wet ingredients and dry ingredients in separate bowls. Add dry to wet in gradual amounts. Add chocolate chips. Bake at 350-375 degrees Fahrenheit for 8-9 minutes.

Whipped Short Bread

2009-12-22T22:53:00.000-08:00

INGREDIENTS:

1 lb butter (2 cups)
1 cup icing sugar
1 cup cornstarch
3 cups flour
1/4 tsp salt
red and green maraschino cherries (optional)

PREPARATION:

Whip butter for 10 min.
Add icing sugar and mix well.
Cream mixture together with cornstarch and flour. Then add salt.
Mix well.
Roll out dough and form into desired cookie shape.
Top cookies with little piece of maraschino cherries for festive decoration.
Bake at 275 degrees Fahrenheit for 30 min.

Mom's Note: I usually do not whip the butter that long and I don't add any salt. I also bake it at 350 for about 10-15 min. I use a small cup to cut the cookies after rolling it out; you can use a small cookie cutter.

Pumpkin Chocolate Chip Cookies

2009-12-22T22:51:00.001-08:00

This has got to be one of the easiest recipes that I've ever made. They end up looking kinda chunky weird, but they still taste great! I randomly decided to try using cream cheese frosting on them--it worked out great. I managed to find a website that actually made them into these cute little sandwiches. (When I did it I just put the frosting on top.) Also-this goes really well with just plain vanilla ice cream. I know, not at all healthy options, but at least the cookies are healthy--I've heard a rumor that they are a weight watchers recipe! :0)

INGREDIENTS:

1 can of pumpkin
1 box of spice cake mix
1/2-1 bag of chocolate chips
Cream cheese frosting (optional-but sooooo good!)

PREPARATION:

Mix all ingredients together
Pan out on greased cookie sheet-careful, they don't really spread out at all while baking so make sure to do it while you're panning them out
Pre-heat oven to 375-bake for 15-20 min.