Tuesday, June 4, 2013

Spanish Rice





Spanish Rice

1 lb. ground beef
1 medium onion, chopped
1 16 oz. can diced tomatoes, drained
2 c. cooked rice
1 lb. box Velveeta
garlic powder
salt
pepper

Brown meat and onion in large skillet. Drain. Season with garlic powder, salt and pepper to taste. Add tomatoes and then the cooked rice. Cut Velveeta into small pieces and add slowly so it'll melt smoothly into mixture.

NOTE: I found it was easier to melt the Velveeta ahead of time.

Texas Brisket

Texas Brisket

10 to 12 lb. brisket
salt
black pepper
garlic powder or minced garlic
Worcestershire sauce
celery seed or salt
liquid smoke
soy sauce
parsley flakes
crushed red pepper
bay leaf

Sprinkle one side of brisket generously with salt, black pepper and garlic powder. Place in baking pan - salted side down. Pour liquid smoke (about 3 Tbsp), Worcestershire sauce (1/3 c.) and soy sauce (1/3 c.) over brisket and sprinkle top side with salt, black pepper, garlic powder, parsley flakes, onion ( medium diced), celery seed, crushed red pepper (you be the judge) and 1 bay leaf. Cover pan tightly with foil and bake at 275 until well done (about 1 hour per pound). Remove brisket to cool at least 1 hour (overnight in refrigerator, if possible). Save the drippings!  Slice brisket and return to pan; pour sauce (recipe below) over brisket; cover and simmer in oven at 200 to 225 for about 2 hours before serving.

Sauce
1/2 c. pan drippings - add wine if not enough
1/4 c. vinegar
1/2 c. ketchup
1/2 c. maple syrup
2 Tbsp. prepared mustard

NOTE:  This even works well in the crock pot. You'll have to cut it into smaller pieces or use a smaller piece of meat. It'll take 14 hours or more on LOW.

Grandma's Biscuits





Grandma's Biscuits

3 c. flour
2 1/2 tbsp. sugar
1 1/2 tbsp. baking powder
3/4 tsp. salt
3/4 tsp. cream of tarter
3/4 c. butter
3/4 c. milk
1 egg, beaten

Heat oven to 425.
Mix together all dry ingredients.
Add butter and with pastry cutter, cut in until it looks like coarse meal. Stir in milk and egg.
Turn onto floured board and knead 4 or 5 times. Roll to 3/4 inch thickness. Cut with biscuit cutter. Place on ungreased baking sheet.
Bake for 10 to 15 minutes.

Melt-In-Your-Mouth Crock Pot Meat Loaf




Melt-In-Your-Mouth Crock Pot Meat Loaf

2 eggs
3/4 c. milk
2/3 c. seasoned bread crumbs
2 tsp. dried onion flakes
1 tsp. salt
1/2 tsp. rubbed sage
1 1/2 lbs. ground beef
1/4 c. ketchup
2 Tbsp. brown sugar
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be quite moist). Shape into loaf and place in a greased 2 or 3 quart crock pot. Cover and cook on LOW for 5 to 6 hours or until a meat thermometer reads 160.

In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10 to 15 minutes before cutting.

NOTE: You can always add chopped green peppers to the meat or even mushrooms.

Chewy Brownies

Chewy Brownies

2 c. sugar
 1 1/2 c. flour
1/2 c. baking cocoa
1 1/2 tsp. salt
1 tsp. baking powder
1 c. vegetable oil
4 eggs
2 Tbsp. light corn syrup
1 tsp. vanilla extract
1 c. chopped nuts
powdered sugar

In mixing bowl, combine sugar, flour, cocoa, salt and baking powder. In another bowl, mix together oil, eggs, corn syrup and vanilla. Add to dry ingredients. Fold in nuts. Spread in a greased 13 x 9 - inch pan. Bake at 350 for 25 to 27 minutes or until a toothpick inserted near the center comes out clean. Dust with powdered sugar while warm.

Rump Roast

Rump Roast

2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
dash pepper
2 lb. rump roast
2 Tbsp. oil
12 small red potatoes
6 carrots, diced
1 medium onions, coarsely chopped
1/2 green pepper, coarsely chopped
1 can vegetable-beef soup
1/4 c. water
1 bay leaf
1/3 c. cold water
3 Tbsp. flour

Combine 2 Tbsp. four, salt, paprika and pepper. Rub into roast. Brown roast in skillet.

In crock pot, place potatoes, carrots, onions and green pepper. Set roast on top. Combine soup, 1/4 c. water and bay leaf; pour over meat. Cook on LOW for 10 to 12 hours.

Blend cold water and flour and stir into soup  mixture if you want a thicker gravy.

NOTE: I also added a 4 oz. can of mushroom pieces and 2 stalks of celery, chopped. Then instead of using water, I used red wine.

Buffalo Chips

Buffalo Chips

2 c. butter, softened
2 c. brown sugar
2 c. white sugar
4 eggs
2 tsp. vanilla
4 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 c. oatmeal
2 c. crushed corn flakes
1 package (12 oz) chocolate chips
1 package (12 oz) butterscotch chips
1 c. chopped walnuts
12 oz. mini M & M's
1 1/2 c. coconut
1 c. raisins

Blend butter and sugars. Add the rest of the ingredients - one at a time - mix well.
Drop on cookie sheet with ice cream scoop and bake at 325 for about 20 minutes.

NOTE: You can add anything you want to these cookies. I've used peanut butter chips or cinnamon chips or chopped peanut butter cups.

Old Fashioned Sugar Cookies




Old Fashioned Sugar Cookies

1 c. butter
1 c. sugar
1 c. powdered sugar
2 beaten eggs
1 tsp. salt
1 c. oil
1 tsp. vanilla
5 c. flour
1 tsp. baking soda
1 tsp. cream of tarter

Cream butter and sugars. Add eggs, salt, oil and vanilla; mix thoroughly. Add sifted flour, baking soda and cream of tarter; blend well.
Take pieces of dough - about the size of a walnut - roll into a ball; place 1-inch apart on greased cookie sheet. Put 1/2 c. sugar in a small dish and be ready with a glass tumbler about 2 1/2 inches in diameter. Dip bottom of glass into sugar, then press dough balls flat. As soon as the glass is oil it will pick up enough sugar to decorate the top of the cookies.
Bake at 350 for about 8 to 10 minutes. Makes about 7 dozen.

Brennan's Irish Soda Bread





Brennan's Irish Soda Bread

1 c. milk
2 Tbsp. white vinegar
2 c. all-purpose flour
1 Tbsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
raisins (opt)

Stir the milk and vinegar together and allow to stand until curdled; about 10 minutes.
Preheat oven to 400. Grease a baking sheet. In a bowl, mix the flour, sugar, baking soda and salt.
Gradually stir in the soured milk; mix just until the dough comes together; stir in raisins and turn onto a well-floured surface. Knead a few times and shape into a round. Place onto the prepared baking sheet. With a sharp knife, cut an X into the top of the dough to release steam and help the bread keep its round shape.
Bake in preheated oven for about 45 minutes or until golden brown.

Challah





Challah

2 1/2 c. warm water
1 Tbsp. yeast
1/2 c. honey
4 Tbsp. oil
3 eggs
1 Tbsp. salt
8 c. flour

In large bowl sprinkle yeast over warm water. Beat in honey, oil, eggs and salt. Add flour - one cup at a time. Knead until smooth and elastic adding flour as needed. Cover with damp cloth and let rise for 1 1/2 hours or until doubled.

Punch down - turn onto floured board. Divide in half. Divide each into thirds and roll into long snakes - about 1 1/2 inches in diameter. Braid together. Place on greased pan. Cover with towel and let rise for 1 hour.

Preheat oven to 375. Add about 1 Tbsp. honey to egg wash and brush over loaves.

For 2 loaves, bake for 40 minutes. For 1 loaf, bake for 33 minutes. Cover with foil for the first 20 minutes of bake time.

Ingredients for 1 loaf
1 1.4 c, water
1 packet yeast
1/2 c. honey
2 Tbsp. oil
1 whole egg and 3 egg yolks
1/2 Tbsp. salt
4 c. flour

IHOP Pancakes





IHOP Pancakes

1 1/4 c. flour
1 egg
1 1/4 c. buttermilk
1/4 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 c. oil
pinch of salt

Mix all ingredients until combined. Batter may be lumpy. Let set for 1 hour.
Cook on griddle at 375.

Slow Cooker Turkey Breast





Slow Cooker Turkey Breast

1 6-lb. turkey breast
1 envelope onion soup mix*
3 Tbsp. butter or 1 Tbsp. olive oil

Rub breast with butter and onion soup mix.
Cook on LOW for 6 hours.

*Make a mixture of the following:
onion powder
garlic powder
poultry seasoning
chicken bouillon granules
Rub this on the turkey breast and then pour 1 Tbsp. soy sauce over top.

Four Layer Pecan Pie





Four Layer Pecan Pie

1 refrigerator rolled pie crust
1 (8 oz) package cream cheese, softened
1/2 c. sugar, divided
4 egg
1 c. corn syrup
1 1/4 c. chopped pecans

Preheat oven to 375. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly onto plate.
In a medium bowl, combine cream cheese, 1/4 c. sugar, 1 tsp. vanilla extract and 1 egg. Beat at low speed until smooth; set aside.
In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup and remaining vanilla; mix well.
Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
Bake for 40 to 45 min. or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.

If you like, serve with a scoop of vanilla ice cream and a drizzle of maple syrup.

Ham Tetrazzini





Ham Tetrazzini

5 Tbsp. butter
1/2 lb. mushrooms
1/2 c. chopped onion
1/4 c. flour
2 c. chicken broth
1 1/4 c. milk or cream
1 c. shredded cheddar
1 tsp. salt
1/8 tsp. pepper
1 tsp. lemon juice
8 oz. noodles
3 c. cubed ham
4 oz. chopped pimiento
1/4 c. Parmesan
1/4 c. breadcrumbs

Melt butter; saute onion and mushrooms. Blend in flour. Add broth and milk; cookk until thickened.
Add cheese, salt, pepper and lemon juice. Lower heat and simmer, uncovered, for 10 - 15 min.
Cook noodles. Mix everything with ham and pimiento.
Spoon into greased 2 qt. casserole. Bake at 400 for 20 - 30 min.

Alternate Ingredients:
4 oz. vermicelli, cooked
1 4 oz. can mushrooms*
1 small onion, chopped
4 Tbsp. butter
1/4 c. flour
1/2 tsp. dry mustard
1 1/2 c. milk
2 chicken bouillon cubes
2 c. ham cubes
Parmesan

*Use the water in the mushrooms and add enough water to make 1 c. Add bouillon to this.

Mix everything as in the first recipe.  Bake at 350 for 30 min.



Crunchy Baked Tilapia

Crunchy Baked Tilapia

1 c. saltines, crushed
1 Tbsp. Italian seasoning
1/2 Tbsp. parsley
black pepper
1/3 c. butter, melted
2 Tbsp. Parmesan
2 Tilapia fillets

Preheat oven to 400.
Melt butter, set aside
Mix cracker crumbs, seasoning & spices.
Make sure fillets are dry and then dredge in butter and then dredge in crumbs.
Place on oil sprayed baking sheet and distribute remaining crumbs on top of fillets.
Drizzle remaining butter over fillets.
Sprinkle with Parmesan.
Bake for 15 to 20 minutes.