Spiced Cutouts

Spiced Cutouts (from allrecipes.com)

1c butter, softened
1 1/2c white sugar
1T molasses
1 egg
3 1/4c all-purpose flour
1/4c orange juice
1T ground cinnamon
1T ground ginger
2tsp ground clove
2tsp ground cardamom
2tsp baking soda
1T orange zest

Powdered sugar and orange juice for glaze (pulpless OJ)

*preheat to 350º
*cream butter and sugar; beat in molasses and egg
*in separate bowl sift together flour, soda, spices
*alternate adding into butter mixture the flour mixture and orange juice, stir in zest
*on lightly floured surface roll dough to 1/8" thickness and cut out cookies with cookie cutters
*place on unprepared cookie sheet and bake in preheated oven 8-10 minutes, until slightly browned on edges
*cool on wire racks

Glaze my idea:
mix powdered sugar with orange juice until runny and use baster to brush onto cooled cookies

  Recipe says it makes 9doz but I only got 5doz. I know I rolled it thicker than 1/8" and I had some cutters that are on the larger size too. They do not say to refrigerate before rolling out but if your butter was really soft instead of 'just' soft then you may want to cool it down a little first.

Chocolate Biscotti

Chocolate Biscotti (found in a Sunday newspaper)
2c all-purpose flour
1/2c unsweetened cocoa powder
3/4tsp baking soda
1/2tsp baking powder
1/2tsp salt
6T (3 oz) unsalted butter, softened
1c sugar
2 large eggs, lightly beaten
3/4c dried cranberries (I skipped these since I'm bringing them to a family dinner)
3/4c mini chocolate chips

*sift together flour, cocoa, baking soda/powder, salt; set aside
*beat together sugar with flour until smooth, beat in eggs
*mix in dry ingredients until blended
*fold in cranberries and chips
*divide dough into 2, put on opposite sides of a parchment-lined baking sheet; shape each into a 12"long x1/2" thick logs
*bake @ 350º for 25min, cool 20min
*slice into 1/2" thick cookies, stand up on side on bakingsheet
*bake 15min
*cool to room temperature        

Egg and Potato Casserole

From Better Homes and Gardend Big Book of Casseroles

1 1/3c frozen loose-pack diced hash brown potatoes with onion and peppers
2/3c frozen loose-pack cut broccoli or frozen cut asparagus
1/4c diced Canadian-style bacon or cooked ham
1/4c milk
4tsp all-purpose flour
5 eggs
1/2c shredded cheddar cheese
1tsp dried basil, crushed
1/2tsp salt
1/4tsp black pepper

*arrange popatoes and broccoli evenly in bottom of lightly greased 2qt square baking dish; top with ham
*in bowl gradually stir milk into flour, whisk in eggs, 1c of the cheese, basil, salt and papper; pour over vegetables in dish
*bake uncovered @ 350º for 25030min, until knife inserted near center comes out clean; sprinkle remaining cheese over the top and let sit 5min before serving

~ I use more seasonings, especially if I don't have the onion/pepper variety of hash browns, then I'll add finely minced onion

Meat and Potato Breakfast Bake

From the Better Homes and Gardens Biggest Book of Casseroles

8 oz pork sausage
6 slices bacon, chopped
2c frozen loose-pack dicedhash brown potatoes
12 eggs
3/4c milk
1T musard (flavor of choice)
1/4tsp black pepper
1/2c shredded cheddar cheese (2oz)

*cook sausage and bacon until crisp and brown, drain, blend with potatoes and place in 2qt square baking dish, set aside
*in large bowl whisk eggs, milk, mustard and pepper. pour over potato mixture
*bake @ 350º about 45min, until knife inserted near center comes out clean, sprinkle with cheese and let stand 10min before serving

Dough Enhancer

Dough Enhancer, for use with bread dough recipe

4c instant dry milk
3/4c lecithin granuals
3 heaping tablespoons vitamin C powder
2T ground ginger
3T corn starch

mix well and store in fridge

*add about 2tsp per loaf of bread

Oat Applesauce Muffins

Oat Applesauce Muffins

1c oats
1c buttermilk
1tsp baking powder
1/2tsp soda
1/2c brown sugar
1/2c applesauce
1 egg

*pour buttermilk over oats and sit 2 hours at room temperature
*preheat oven to 375º
*stir flour, baking powder, soda and sugar together and add into oats, then add in remaining ingredients and mix well
*bake in greased or lined muffin tins 30min
*yield 12 muffins

Aloo Matar Pasedaar (Indian potato & pea curry)

I got this recipe from Sandy (Progressing Pilgrim)

2T oil
1 med onion, chopped
2 cloves garlic minced
2 whole cloves
2 bay leaves
1 (1") piece of cinnamon stick
1tsp garam masala
1tsp chili powser (or 1/4tsp cayenne)
1/2tsp turmeric
1/2tsp ground coriander
1 can diced tomato
salt & pepper
2 med potatoes, diced
1/2c frozen peas
cilantro

*fry onion and garlic in oil, add cloves, bay leaves and cinnamon stick and fry about 2min
*add garam masala, chili powder, turmeric, coriander, tomato and salt&pepper to taste, mix well; add potatoes and peas and bring to boil
*lower heat and simmer about 15min until potatoes are tender
*garnish with cilantro and serve with rice

Broccoli with Garlic Sauce

Contributed by Rose to Sonlight Cooks

1/2c chicken broth
3T rice wine or sake
2T soy sauce
2T oyster sauce
1T corn starch
2tsp sugar
1T canola oil
3 cloves garlic, minced
1# (4c) broccoli florets

*combine broth, sake, soy sauce, oyster sauce, cornstarch and sugar; set aside
*heat wok or large deep skillet over med-high; swirl in oil then add garlic; stir-fry until fragrant, about 10sec
*add broccoli and stir-fry until tender-crisp, about 3min
*add broth mixture and cook, stirring constantly, until the mixture bils and thickens, about 1min

Cold Sesame Noodles

Contributed by Rose to Sonlight Cooks

6oz spaghetti or Ramen Noodles
1/3c reduced-fat peanut butter
1/2c water
3T ketchup
2T hoisin sauce (I hate it, so I skip it)
2T soy sauce
2T packed brown sugar
1T rice vinegar
1T dark sesame sauce
2 scallions, chopped

*cook noodles, drain, rinse with cold water and set aside
*combine rest except scallions into sauce pan; boil until well mixed making sure to stir constantly; cool about 10min
*toss sauce with noodles
*sprinkle scallions just before serving

General Tso's Chicken

Contributed by Rose to Sonlight Cooks

1# boneless skinless chicken chunked into 1" cubes
5T dry sherry
1T cornstarch
2tsp cornstarch
1T oyster sauce
2T water
2T soy sauce
1T honey
1T rice vinegar
1tsp sesame oil
2tsp canola oil
1T fresh ginger; minced
2 cloves garlic; minced
3 scallions, chopped
1/2tsp crushed red pepper
2 stalks celery, chopped
1 red bell pepper, chopped

*combine chicken with 2T of sherry, 1T cornstarch and oyster sauce, set aside to marinate 5min
*combine remaining shery, water, soy sauce, honey, rice vinegar, sesame oil and remaining 2tsp cornstarch in small bowl, set aside
*heat wok or large deep skillet over med-high, swirl in canola oil, then add chicken mixture.  Stir-fry until lightly browned, 2-3min
*add ginger, garlic, scallions and red pepper, stir-fry until fragrant, about 30sec
*add celery and bell pepper, stir-fry until crisp; about 2-3min
*stir in sherry mixture and cook, stirring constantly, until mixture boils and thickens and the chicken is just cooked through, 1-2min

*For quick alternative, substitute 3/4c bottled stir-fry sauce for the liquid ingredients.  For best results, be sure to marinate the chicken with cornstarch and 3T of the stir-fry sauce.

Split Pea Soup

1c dry peas
4c broth
1-1 1/2# ham or hocks
1/4tsp marjoram, crushed
pepper
1 bay leaf
1/2c each carrot, celery, onion chopped

*rinse peas
*combine peas with all but veggies, simmer 1H
*add veggies and simmer another 20-30min. Remove bay leaf before serving

Pizza Muffins

*Blend DRY:
1 1/2c flour (I use whole wheat)
1/2c corn meal
1T sugar (I only use 1-1 1/2tsp)
2tsp baking powder
1/2tsp salt

*In separate bowl Blend WET:
1 egg
1 1/4c milk
1/2c oil (I like olive oil)

*Blend wet with dry

*Fill 12 sprayed or lined muffin tins 3/4 full of batter

*TOPPING:
spoon on sauce of choice, speghetti sauce or spiced tomato sauce, or pizza sauce
sprinkle top with cheese (I like Mexican blend, but any including Parmesan will work)

Bake at 400º for 15min.  Cool a few minutes before trying to remove from tins.

Lentils-n-Brown Rice

3/4c brown lentils (dry) (red will not work)
3/4c brown rice (dry)
4c water
4tsp chicken bouillon
2tsp chili powder
1/2tsp cumin
1tsp onion powder
1/4tsp garlic powder

Lamingtons

Recipe from Core 5 magazine "Faces: Australia Through Time"

For cake:
4 eggs
3/4c sugar
1/2tsp vanilla
3/4c sifted cake flour
1/4tsp salt
1tsp baking powder

*preheat oven 375º
*in small bowl separate yolks from eggs, putting whites into larger bowl
*add vanilla and 1/4c of the sugar to the yolks and mix, set aside
*beat whites, adding remaining sugar gradually until stiff peaks form
*fold in yolk mixture
*add in flour, salt and baking powder, blend until smooth
*place into 9x12" or 10 1/2x15" pan that is lined with wax paper
*bake 12min, until center springs back when tested
*let sit in pan for 10min, then place on cooling rack and remove wax paper; cool completely
*cut into 12-15 squares, depending on size of pan

Icing:
2c powdered sugar
1 1/2T butter, melted
3T cocoa
boiling water
*mix first 3 with enough boiling water to make runny icing
*first dip square of cake into icing then roll in coconut
(I find it easiest to save one hand for the dipping, and the other for the rolling)
*leave on cooking rack to let harden/dry

Island Beef (Crock-Pot)

Recipe from The Best Slowcooker Cookbook Ever

2-2 1/2# beef  round steak, trimmed of fat
2 large onions, cut into 12 thin wedges each
1 (20oz) can unsweetened pineapple chunks, reserve juice
1/2c beef broth
5T red wine vinegar (divided as per directions)
3/4tsp garlic powder
3/4tsp seasoned salt
3/4 tsp sweet paprika
1/4tsp black pepper
1 green bell pepper, cut into 1" squares
1 red bell pepper, cut into 1" squares
3T brown sugar
1 1/2T cornstarch
2T soy sauce
2 large tomatoes cut into chunks

*cut beef into dtrips across grain, put into 3-4qt crockpot
*add onions, pineapple juice, broth, 3T vinegar, garlic powder, seasoned salt, paprika and black pepper; mix well; cover crock and cook on low 6h until beef is just tender
*increase to high and add bell peppers and brown sugar.  Mix cornstarch, soy and remaining vinegar.  Stir into crockpot and blend well.
*cook 45-60min until sauce thickens slightly.
*just before serving add pineapple chunks and tomato wedges

Polynesian Chicken and Rice

Polynesian Chicken and Rice Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups no-salt-added chicken broth
1 cup pineapple juice
3 tablespoons sugar
3 tablespoons reduced-calorie ketchup
2 tablespoons white vinegar
1 tablespoon low-sodium soy sauce

Vegetable cooking spray
1 tablespoon margarine
5 skinned chicken breast halves -- (6-ounce)
1 cup long-grain white rice -- uncooked
3 cloves garlic -- minced
1 cup sliced green onions -- (1-inch)
1 cup chopped red bell pepper
1 can unsweetened pineapple tidbits -- drained
2 tablespoons coarsely chopped cashews

Combine first 6 ingredients in a bowl; stir well, and set aside.

Coat a Dutch oven with cooking spray, and add margarine. Place over medium-high heat until margarine melts. Add chicken, and cook 4 minutes on each side or until browned.

Remove chicken from pan; set aside.

Add rice and garlic to pan, and sauté 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, and bring to a boil.

Cover, reduce heat, and simmer for 25 minutes or until most of the liquid is absorbed.

Stir in the green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender.

(serving size: 1 chicken breast half and 1 cup rice mixture) Source:
"Cooking Light, March 1995, page 110"

Philippines Punch

________Recipe from "Extending the Table"
Mix and bring to a boil:
   3qt water
   3c sugar

Add:
2c lemon or lime juice (I added 1/2 and 1/2 both)
4c strawberry juice or pureed strawberried (I thawed some frozen ones and pureed them)
2c orange juice
4c pineapple juice (I just pureed canned pineapple with juice)
2c strong black tea

Mix well.  Chill before serving.

Hungarian Beef Goulash (Crock-Pot)

2med onions, halved and sliced
1 1/2# boneless feef chuck or round steak, trimmed of fat and cut into 1" cubes
4tsp imported sweet paprika
1/4tsp pepper
3T ketchup
2T water
3/4# small red potatoes,shredded
1(14 1/2oz) can sauerkraut, rinsed and drained
1/2c sour cream
1/2-1tsp caraway seeds
chopped parsley for garnish

*in crock mix all but sauerkraut, sour cream, caraway and parsley
*layer sauerkraut on top of beef mixture
*cover and cook on low 8h, until beef is tender
*mix sauerkarut into rest along with the sour cream and caraway seeds
*serve with parsley garnish

Chinese Beef and Vegetable Stew (Crock-Pot)

4c shredded cabbage
1 green bell pepper, thinly sliced into strips
1(4.5oz) jar sliced mushrooms, drained
6 scallions, chopped
1(8oz) can sliced water chestnuts, drained
1# beef top round steak, sliced into thin strips
1/4c dry sherry
3T soy sauce
3T water
3T hoisin sauce
1-1 1/2tsp Chinese chili paste with garlic
1/2tsp garlic powder
1/4tsp garlic pepper
1 1/2T cornstarch
1(16oz) pkg frozen cut young green beans, thawed
1/2 red bell pepper, chopped

*in crock place: cabbage, green pepper, muchrooms, scallions, water chestnuts and beef
*in small bowl mix: 2T each of the sherry, soy, water, hoisin, chili paste with garlic and garlic powder; pour over the beef and vegetables in pot
*sprinkle with garlic pepper
*cover and cook on low 5 1;2-6h
*in bowl mix: cornstarch with remaining sherry and soy; increase to high and stir in cornstarch mixture
*place lid on slightly ajar and cook 1/2h, stirring once or twice until sauce clears and thickens slightly
*stir in green beans and red pepper and cook 5-10min longer

Saurkraut Tomato Soup (Crock-Pot)

2# saurkraut, rinsed and drained
1(28oz) can diced tomatoes
5c water
1(6oz) can gtomato paste
2 bay leaves
1/4tsp pepper
1/4tsp seasoned salt
1 1/2# lean beef sirloun or feef top round steak, trimmed of fat and cut into 1/2" cubes
2 1/2tsp sugar
3T fresh lemon juice

*in crock combine; sauerkraut, tomatoes with liquid, water, paste, bay, pepper, salt and beef
*cover and cook on high 3h; reduce to low and continue cooking 3 1/2h, until beef is tender
*remove bay leaves; stir in sugar, lemon juice and more S&P to taste as desired

Hot and Sour Chicken and Rice Soup

3(14.5oz) cans chicken broth
1 1/2c quick-cooking rice
3c water
1# chicken, diced
1 1/2tsp minced fresh ginger
1T hot chile oil
1T rice wine vinegar
1 bunch scallions, thinly sliced

*bring to boil: broth, rice and water; add chicken and reduce to low, cover and cook until rice is tender and chicken white in center ~6min
*add ginger, chile oil, vinegar and scallions, cook 2min to blend flavors

Southwest Corn Chowder

2 clices bacon, coarsely chopped
1 sm onion, chopped
2T flour
1/2tsp ground cumin
1/2tsp chili powder
1(16oz) can whole potatoes, drained, rinsed and diced
1(16.5oz) can cream style corn
2(14.5oz) cans chicken broth
1(11oz) can Mexicorn
1(4oz) can chopped mild green chiles
1/4tsp salt
1/4c sour cream
2T minced cilantro

*in large skillet cook bacon and onion until fat is rendered; add flour, cumin and chili powder; cook,stirring, 1-2min
*stir in potatoes, corns, broth, chiles and salt; bring to boil 3-5min
*serve with sour cream and cilantro

Grilled Chicken Satay

1/4c peanutbutter
3T lime juice
3T soy saouce
1 1/2T finely chipped fresh ginger
2 cloves finely chopped garlic
1/2tsp cumin
1/2 crushed hot red pepper
1# thinly sliced chicken breast, cut lenghwise into 2" wide strips
4 lime wedges

*wisk peanutbutter, lime juice, soy, ginger, garlic, cumin and red pepper
*dip chicken into mixture and coat evenly; thread on to skewers and let sit 5min
*grill,turning once or twice until chicken is lightly browned outside and white in center ~4-6min
*serve with lime wedges

Spicy Sesame Beef Stir-Fry

Spicy Sesame Beef Stir-Fry

2T soy souce
1T minced fresh ginger
1 clove garlic, minced
1tsp cornstarch
1/2c water
1/4tsp crushed hot red pepper
8-10oz tender boneless beef, thinly sliced into strips
2T sesame seeds
2T peanut oil or other vegetable oil
3C broccoli foretts
1c thinly sliced carrots

*in a bowl combine soy, ginger, garlic, cornstarch and red pepper with water until cornstarch dissolves
*sprinkle beef with sesame seeds
*heat 1T of oil over high heat, add beef and stir-fry until golden brown; remove from pan
*add remaining 1T of oil to pan and add broccoli and carrots, stir-frying until broccoli is bright green and carrots are crisp-tender ~2min
*reduce heat to medium, restir sauce and add sauce and beef into pan, stir until sauce thickens and becomes translucent ~2min

New England Clam Chowder

2 (6.5oz) cans minced clams
4oz salt pork or bacon, diced
3c chopped potatoes
1 large onion, chopped
2c milk
1c light cream
3T all-purpose flour
1/2tsp dried thyme

*drain clams and reserve liquid.  add enough water to reserved clam juice to measure 2c, set aside
*cook pork or bacon un saucepan until crisp, remove meat saving oil in pan
*into pan place clam liquid, potatoes and onion.  Cook about 15min until potatoes are tender
*stir in clams, 1 1/2c milk, cream
*into remaining 1/2c milk mix flour, thyme and salt and pepper to taste; stir this into pan
*cook and stir until thickened and buggly
*serve with pork/bacon on top

(When I made this I had no bacon, so I just added a little extra salt and a dash of cayenne pepper.  Also, I started the onion cooking in canola to soften before adding in the potatoes, then I added the milk, etc)

Spaghetti Pizza

1# ground beef or sausage, browned
1/2 pkg pepperoni
32oz pizza sauce
1# spaghetti noodles, cooked
1c milk
2 eggs
shredded mozzarella cheese
mushrooms

*spray 11x18" pan (I use 10x13" instead)
*combine egg and milk, and mix into pasta; pour into pan and spread evenly
*combine beef with sauce and spread evenly over pasta
*layer on pepperoni and mushrooms (or whatever other toppings you want)
*top with cheese
*bake @ 350º for 30min

Layered Potato, Sauerkraut and Beef Stew


1# sliced potatoes
2# sauerkraut, rinsed and drained (I actually do not drain...)
1med onion thinly sliced
1/4c dry white wine (I use chicken broth)
2T corn starch
1(14.5oz) can diced tomatoes
1/2tsp garlic powder
1/4tsp salt
1T caraway seeds (optional, I do use them)
2# cubed round steak

*layer potatoes, spread evenly with kraut then top with onion slices
*in bowl blend wine & cornstarch until smooth., stir in tomatoes with liquid, garlic pepper, salt and caraway
*pour 2/3 of tomato mixture over potatoes and kraut
*layer on beef
*pour over beef the remaining tomato mixture
*cover and cook on low about 9h, until beef and potatoes are tender

Cabbage Soup with Dill and Rice

Cabbage Soup with Rice and Dill (crock-pot)


1med head green cabbage, shredded
1/2c white rice, uncooked
6 sliced carrots
2(14.5oz) cans broth
1c water
1(15oz) can tomato sauce
1(14.5oz) can diced peeled tomatoes
1T plus 1tsp dill weed
1/2tsp seasoned salt
1/4-1/2tsp pepper
*Combine all into crock-pot except 1tsp dill
*cover and cook on low 7-8h (until rice is tender)
*add remaining 1tsp of dill and serve

Mexican Rice

2tsp canola oil
1/2c onion chopped
1/4c green bell pepper chopped
1 large clove garlic minced
1c long grain rice
1 (15oz) can diced tomatoes with liquid
1tsp chili powder
1/4 tsp ground cumin
1/2 tsp salt
1 1/2c broth

*saute onion, pepper and garlic in oil until softened
*add rice and stir until rice has browned
*add rest, bring to boil, lower heat and cover, simmer until liquid has been absorbed ~20min
(peas and carrots may be added with last step if desired)

Hot Cereal (using wheat berries)

Hot Cereal (from my sister-in-law)
-Boil 3 cups water, add 1/2 tsp salt. In a separate container place 1 cup cold water, 1 cup cold milk, and whisk in 1 cup blenderized grain of your choice.(I use hard red/white wheat.) By wetting the grain first, it will not clump. Then whisk your water/milk/grain mix into rapidly boiling water. Return to a boil, reduce heat and simmer covered for about 15 minutes.
Let sit off heat for 5-10 min
You have to watch this. It will boil over quickly! I use a very big pot. It is so yummy. I serve it like oatmeal with a little sugar and milk.

Unstuffed Cabbage Rolls

Unstuffed Cabbage Roll Casserole (from Sandy aka: Progressing Pilgrim on SL)


1 lb ground beef or pork
1 c. onion, chopped
8 c. cabbage (about 1/2 of a 3 lb head) cut into thin strips and then 2" long pieces (so you can fork it into your mouth)
1/2 cup water
4 c crushed tomatoes, or a 28 oz can
1 TBSP brown sugar
1 TBSP white vinegar
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 1/2 tsp whole caraway seed
1 tsp garlic powder
1 TBSP paprika (or more to taste)
In a large skillet, brown the meat and drain off any grease. Add the chopped onion and cook for about 3 minutes to soften the onion. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. Add the remaining ingredients and bring to a boil. Reduce heat and cover. Simmer until the cabbage is to the desired tenderness--about 30 minutes. Serve with cooked rice.

Serves 4-6. Freezes well.