Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[nw_arizona_granny]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

[snipped]

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

[GOPJ]

bttt

[nw_arizona_granny]

http://recipesrecipesrecipes.wordpress.com/2008/07/13/mexican-meatloaf/

Mexican Meatloaf

July 13, 2008 by mylifeofcrime

Mexican Meatloaf

Ingredients
1 can Campbell’s® Condensed Southwest Style Pepper Jack Soup
1½ lb. ground beef
½ cup dry bread crumbs
1 egg, beaten
1 medium onion, chopped
1 tsp. garlic powder

Preparation
MIX ½ can soup, beef, bread crumbs, egg, onion and garlic powder thoroughly. Shape firmly into 8 x 4 inch loaf in baking pan. BAKE at 350°F. 30 min.

SPOON remaining soup over meatloaf. Bake 30 min. more or until done

This recipe was found at Beef Recipes: Mexican Meatloaf (about 1/4 way down)

[nw_arizona_granny]

http://recipesrecipesrecipes.wordpress.com/2008/07/31/easy-raspberry-trifle/

Easy Raspberry Trifle

July 31, 2008 by mylifeofcrime

Prep Time:15 min
Start to Finish:4 hr 15 min
Makes:16 servings

1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 oz each) frozen sweetened raspberries, thawed
3 containers (6 oz each) Yoplait® Original red raspberry yogurt

1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.

Substitution
You can use two 4-serving-size packages of raspberry-flavored gelatin instead of one 8-serving-size package. Or replace the sugar-free raspberry gelatin with regular raspberry-flavored gelatin.
Variation
If you are serving a smaller group, you can easily cut this recipe in half. Bake cake as directed on package for two 9-inch loaf pans and freeze

[nw_arizona_granny]

http://recipesrecipesrecipes.wordpress.com/2007/09/26/pumpkin-bread/

Pumpkin Bread

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup (1 dL) chopped walnuts

(metric measurements in parentheses)

Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9×5x3 inch loaf pan. Bake 50-60 minutes until a straw poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf.

[nw_arizona_granny]

http://recipesrecipesrecipes.wordpress.com/2007/09/28/creamed-spinach/

Creamed Spinach
Makes 5 cups/Serves 8

Ingredients:

• 2 cups half-and-half
• 1 cup milk
• 1 1/2 teaspoons chicken base, or 1 cube chicken bouillon
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon granulated garlic*
• 1/8 teaspoon celery salt
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 3 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry (2 1/2 cups)**
• Salt and ground white pepper, if desired
• Ground nutmeg, for garnish
• Crisp, cooked, crumbled bacon, for garnish

Preparation:

In a medium-size saucepan, heat the half-and-half, milk, chicken base, Tabasco, and seasonings to a simmer. Remove from the heat and keep warm.

In another medium-size saucepan, heat the butter over medium heat. Add the flour and whisk well to combine. Cook this mixture for 2 to 3 minutes, stirring often. Slowly whisk the heated milk mixture into the butter mixture, a little at a time, whisking constantly until smooth. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly, until it thickens. The sauce will be very thick.

Stir in the spinach and simmer for 5 minutes. Adjust seasonings. Serve while hot.

*Note: Granulated garlic is dried granular garlic, not the same as dried minced, dried chopped, or garlic powder. It has the best flavor of all the dried garlic products, in our opinion. Some supermarkets carry it in the gourmet spice section, and it’s available from spice shops.

**Variation: To make the recipe with fresh spinach, you will need 4 (10-ounce) bags trimmed, washed spinach (not baby spinach).

Working in four batches, wash one bagful of spinach at a time in a basin of cold water. Drain in a colander. Place the batch in a 6-quart pot over high heat, cover, and steam. While the spinach is steaming, repeat the process for the other three bags, putting each on top of the spinach in the pot (it will shrink down considerably). Cover and steam until the spinach is wilted and cooked. Drain in a large colander. Press down on the spinach with a spatula to extract as much as possible. Transfer the spinach to a cutting board and chop finely.

Line the colander with a lint-free, clean kitchen towel. Put in the chopped spinach, bring up the ends of the towel, and, as soon as it’s cool enough to handle, twist the towel to form a sack and squeeze dry. You should have 2 1/2 cups of cooked, chopped, squeezed spinach.

Stir the spinach into the cream mixture and simmer for 5 minutes, stirring to mix. Adjust the seasonings. Serve hot.

[nw_arizona_granny]

http://recipesrecipesrecipes.wordpress.com/2007/11/20/onion-and-barley-soup-with-swiss-cheese-flan/

Onion and Barley Soup with swiss cheese flan

Servings: Makes 6 servings.

Ingredients
Soup
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
8 cups sliced onions
1/3 cup pearl barley
3 tablespoons dry Sherry
8 cups chicken stock or canned low-salt chicken broth
4 fresh thyme sprigs

Flans
3 tablespoons butter
2 cups sliced onions
3/4 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups (packed) grated Swiss cheese

Preparation

For soup:
Melt butter with oil in heavy large pot over medium-high heat. Add onions; sauté until caramelized, about 20 minutes. Add barley and Sherry; cook 30 seconds. Add chicken stock and thyme. Bring to boil. Reduce heat; cover and simmer 30 minutes. Season with salt and pepper. Discard thyme. (Can be made 1 day ahead. Cool, cover, and chill. Bring to simmer before serving.)

For flans:
Preheat oven to 300°F. Place six 3/4-cup custard cups or soufflé dishes in baking pan. Melt butter in heavy medium skillet over medium heat. Add onions; sauté until tender but not brown, about 8 minutes. Cool slightly; transfer to blender. Add cream, eggs, salt, and pepper; blend until smooth. Stir in cheese. Divide custard among prepared cups. Fill pan with enough hot water to come halfway up sides of cups. Bake flans until centers are softly set, about 30 minutes.

Cool flans 10 minutes in pan. Cut around flans to loosen; turn out each in center of soup bowl. Ladle soup around flans and serve.

[nw_arizona_granny]

http://recipesrecipesrecipes.wordpress.com/2007/12/04/rice-stuffed-pork-roast-recipe/

Rice Stuffed Pork Roast

3/4 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cup cooked brown rice
3/4 cup orange juice; divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided
1/2 tsp salt
1 Boneless pork loin roast -(3-1/2 lbs.), rolled and tied
1 teaspoons dried rosemary, crushed
1/4 teaspons cracked black pepper
16 ounces canned cranberry sauce
1 orange, peeled & sectioned

Cook almonds in butter in large skillet over medium-high heat until brown.
Add onions and celery; cook until vegetables are tender crisp. Stir in
rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set
aside. Untie roast, and spoon rice mixture lengthwise between loins. Retie
roast securely with string at 2- to 3-inch intervals; place, fat side
down, on rack in shallow roasting pan. Combine rosemary and pepper;
sprinkle over roast. Insert meat thermometer does not touch stuffing or
fat. Bake at 325 degrees. for 1-1/2 hours. Combine cranberry sauce,
remaining orange juice, remaining ginger, and orange in small saucepan;
stir well. Simmer over medium heat 25 minutes, stirring occasionally.
Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15
minutes or until meat thermometer registers 170 degrees. Let roast stand
10 minutes. Remove string and slice roast. Serve with remaining cranberry
sauce.

Yield: 6 Servings

[nw_arizona_granny]

http://recipesrecipesrecipes.wordpress.com/2007/12/18/boston-market-macaroni-cheese-recipe/

Boston Market Macaroni & Cheese

INGREDIENTS
3 cup dry spiral shaped pasta - cooked al dente, drained
2/3 cup Milk
1 lb Velveeta cheese - cubed small
1/4 teaspoon dry mustard powder
1/2 teaspoon ground turmeric
Salt and pepper to taste

INSTRUCTIONS
In a double boiler over gently simmering water, add milk, cheese,
mustard powder, turmeric, salt and pepper in that order. Stir with
whisk until melted and smooth. Mix pasta into hot cheese mixture
until combined.

This recipe was found at Copycat Boston Market Macaroni & Cheese

[nw_arizona_granny]

A secret no more! The recipe for McDonald’s Big Mac sauce has been unlocked…

1 cup Miracle Whip
1/3 cup sweet relish
1/4 cup French dressing
1 Tablespoon sugar
1/4 teaspoon black pepper
1 teaspoon minced onion

Mix all ingredients in a bowl. Refrigerate in a sealed container.

Yield: 2 Cups

Article printed from The Secret Recipe Blog: http://www.recipesecrets.net/blog

URL to article: http://www.recipesecrets.net/blog/recipes/copycat-mcdonalds-big-mac-sauce/

[nw_arizona_granny]

Copycat Shoney’s Country Fried Steak

Posted By ChefTom On November 6, 2008 @ 9:04 am In Recipes, Shoney’s | 1 Comment

3 cups water
2 cups flour
2 teaspoons salt
1/4 teaspoon black pepper
4 (4 ounce) cube steaks, trimmed, flattened
1 1/2 tablespoons ground beef, lean
1/4 cup flour
2 cups chicken broth
2 cups milk
1/4 teaspoon black pepper
1/4 teaspoon salt

Pour water into a medium bowl. Sift flour, salt, and pepper together in medium bowl. Dip steaks in water, then in dry mixture. Repeat.

Lay coated steaks on wax paper and freeze for about 3 hours.

Deep fry steaks in 350 degrees F oil for 8-10 minutes. Drain on paper towels.

Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour gravy over steaks.

Serves: 2

Article printed from The Secret Recipe Blog: http://www.recipesecrets.net/blog

URL to article: http://www.recipesecrets.net/blog/recipes/copycat-shoneys-country-fried-steak/

[nw_arizona_granny]

Copycat Girl Scout Thin Mint Cookies

Posted By ChefTom On November 12, 2008 @ 1:44 pm In Girl Scout, Recipes | 2 Comments

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Everyone loves Girl Scout cookies and the Thin Mints are my favorites! This past weekend I baked a batch of these with my nephew and they came out amazing. I hope you enjoy!

Chocolate Cookie Wafers
1 18 ounce package chocolate fudge cake mix
3 tablespoons shortening, softened
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

Chocolate Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening

Put the first 3 ingredients for the cookie wafers in a large bowl. Mix together while adding the water a little bit at a time until the dough forms. Cover and refrigerate for 2 hours.
Preheat oven to 350 degrees F. On a floured surface, roll out some of the dough until it is about 1/16 of an inch thick. Use a 1 1/2 inch cookie cutter or the lid from a spice container with a 1 1/2-inch diameter to cut the dough. Arrange the cut dough rounds on a cookie sheet that is sprayed with non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and let them cool completely.
For the chocolate coating, combine chocolate chips with peppermint extract and shortening in a large microwave safe bowl. Heat for about 2 minutes on low power, stir, then heat for an another minute or until smooth.
Use a fork or tongs to dip each wafer in the chocolate, allow the excess chocolate to run off. Place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.

Article printed from The Secret Recipe Blog: http://www.recipesecrets.net/blog

URL to article: http://www.recipesecrets.net/blog/recipes/copycat-girl-scout-thin-mint-cookies/

[nw_arizona_granny]

Copycat Jack In The Box Oreo Cookie Shake

Posted By ChefTom On October 5, 2008 @ 3:21 pm In Jack In The Box, Recipes | 1 Comment

Finding a Jack In The Box on the east coast is not an easy task! That’s why I make these sweet shakes at home…
3 cups vanilla ice cream
1 1/2 cups milk
8 Oreo cookies
Combine the ice cream and milk in a blender and mix on low speed until smooth.
Break Oreo cookies into pieces while adding them to the blender. Mix on low speed for 5 to 10 seconds or until the cookies are mostly pureed into the shake, but a few larger pieces remain. Use a spoon to break up any larger chunks.
Pour shake into two glasses.

Article printed from The Secret Recipe Blog: http://www.recipesecrets.net/blog

URL to article: http://www.recipesecrets.net/blog/recipes/copycat-jack-in-the-box-oreo-cookie-shake/

[nw_arizona_granny]

Copycat Chili’s Southwest Vegetable Soup

Posted By ChefTom On October 9, 2008 @ 3:45 pm In Chilis, Recipes | 3 Comments

6 cups chicken broth
1 15-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 teaspoon chili powder
dash garlic powder
Garnish
1 cup grated cheddar-jack cheese blend
1 cup crumbled corn tortilla chips
Combine all the soup ingredients in a large saucepan over high heat. Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of the grated cheddar-jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
Makes 6 servings.

Article printed from The Secret Recipe Blog: http://www.recipesecrets.net/blog

URL to article: http://www.recipesecrets.net/blog/recipes/copycat-chilis-southwest-vegetable-soup/

[nw_arizona_granny]

Copycat Bull’s Eye Barbecue Sauce

Posted By ChefTom On October 21, 2008 @ 12:10 pm In Bull’s Eye | 1 Comment

Bull’s Eye makes some of my favorite barbecue sauces, they have the perfect about of zing and flavor! This sauce is easily recreated at home….

1 cup Heinz Ketchup
6 tablespoons Lea & Perrins Worcestershire Sauce
4 tablespoons butter
3 tablespoons Distilled White Vinegar
1 tablespoon French’s Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt

Makes 2 cups of sauce.

Combine all ingredients in a 2-quart sauce pan. Mix well.
Simmer over very low heat for about 15-minutes, stirring occasionally.

Store refrigerated in a sealed container. You can even refill an old barbecue sauce bottle.

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URL to article: http://www.recipesecrets.net/blog/recipes/bulls-eye/copycat-bulls-eye-barbecue-sauce/

[nw_arizona_granny]

Copycat Jiffy Corn Muffin Mix

Posted By ChefTom On October 22, 2008 @ 11:09 am In Jiffy | 4 Comments

When I think about corn muffins, I think of the little blue and white Jiffy boxes. Many recipes call for a box of Jiffy Corn Muffin Mix, here is a simple copycat recipe you can make at home. This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix. A great idea is to double or triple this recipe and store it in a sealed container for later use.

INGREDIENTS

2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk

INSTRUCTIONS

Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

If you wish to make Corn Muffins:

Preheat oven to 400 degrees F. Combine above mixture with egg and milk. Mix well.
Fill muffin tins 1/2 full. Bake 15-20 minutes.
Makes 6 muffins.

Article printed from The Secret Recipe Blog: http://www.recipesecrets.net/blog

URL to article: http://www.recipesecrets.net/blog/recipes/jiffy/copycat-jiffy-corn-muffin-mix/

[nw_arizona_granny]

Copycat Boston Market Dill Potato Wedges

Posted By ChefTom On October 30, 2008 @ 11:24 am In Boston Market, Recipes | 1 Comment

One of my favorite things about Boston Market are their delicious side dishes. Many have requested this recipe, and now you can make these dill potatoes at home.

8 red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 tsp. dried dill weed

Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan and saute garlic for about one minute. Do not burn the garlic!
Add potatoes and the rest of the seasonings. Toss the potatoes in the butter until they are coated. Then serve.

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URL to article: http://www.recipesecrets.net/blog/recipes/copycat-boston-market-dill-potato-wedges/

[nw_arizona_granny]

Copycat Chili’s Salsa

Posted By ChefTom On November 23, 2007 @ 2:54 pm In Chilis, Recipes | No Comments

Time and time again, Chili’s never fails to satisfy love for good food and drinks with friends! I made this salsa recipe this weekend to bring to a party and it certainly was a hit !

Ingredients:
14 1/2 oz can tomatoes and green chills
14 1/2 oz can whole peeled tomatoes plus the juice
1 tablespoon jalapeños (canned, diced, not pickled)
1 teaspoon jalapeños (canned, diced, not pickled)
1/4 cup diced onion
3/4 teaspoon garlic salt, to taste
1/2 teaspoon cumin, or more to taste
1/4 teaspoon sugar, to taste

Directions:

Place jalapeños and onions in a food processor; pulse for just a few seconds. Add both cans of tomatoes, salt, sugar and cumin. Process all ingredients until well blended, but do not puree. You want the salsa to be chunky. Place in covered container and chill. Serve with your favorite tortilla chips.

Article printed from The Secret Recipe Blog: http://www.recipesecrets.net/blog

URL to article: http://www.recipesecrets.net/blog/recipes/copycat-chilis-salsa/

[nw_arizona_granny]

Copycat California Pizza Kitchen Tuscan Hummus

Posted By ChefTom On November 27, 2007 @ 4:07 pm In California Pizza Kitchen, Recipes | 5 Comments

A good friend of mine loves hummus and she was blown away when I surprised her with this delicious Tuscan hummus recipe from California Pizza Kitchen.

Ingredients:
10 medium garlic cloves
30 oz can canned cannellini beans, drained
1/2 cup sesame paste (tahini)
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 tablespoon soy sauce PLUS
1/2 teaspoon soy sauce
1 1/2 teaspoon salt
1 1/2 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cold water, if needed
2 tablespoons minced fresh Italian parsley

Directions:

Process the garlic cloves in a food processor until finely minced, stopping the processor occasionally to scrape down the sides of the bowl. Add the beans and pulse the machine a few times to chop them coarsely. Next, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree is too thick, mix in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover, and refrigerate before serving.

Preheat the oven to 250ºF.

Put the pita breads in the oven and heat until thoroughly warmed, 6 to 8 minutes.

Carefully remove and cut into wedges. Serve with the chilled hummus.

Article printed from The Secret Recipe Blog: http://www.recipesecrets.net/blog

URL to article: http://www.recipesecrets.net/blog/recipes/copycat-california-pizza-kitchen-tuscan-hummus/

[nw_arizona_granny]

http://www.recipesecrets.net/blog/recipes/copycat-perkins-family-restaurant-potato-pancakes/

Copycat Perkins Family Restaurant Potato Pancakes

Posted by: ChefTom in Categories: Perkins Family Restaurant, Recipes.

Potato pancakes are so good when served with some applesauce. Last week I made sauerbraten and I prepared these Perkins Potato Pancakes with it. I should have doubled the recipe, because the potato pancakes were gone in seconds!

Ingredients:
1 cup all-purpose flour
1 cup whole milk
4 eggs
3 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon minced onion
4 shredded fresh potatoes -or-
2 1/2 cups frozen hash browns (defrosted)

Directions:
Combine all of the ingredients, except for the potatoes, in a large mixing bowl. Beat by hand until smooth.

Add the potatoes to the batter and mix by hand until the potatoes are combined. Let the batter rest while you preheat a skillet to about medium heat. Grease the pan with some butter.

Ladle 1/4 cup scoops of batter into the pan. Cook as many at a time as will fit comfortably into your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown.

[nw_arizona_granny]

Copycat Benihana Magic Mustard Sauce

Posted By ChefTom On September 18, 2007 @ 7:33 pm In Benihana, Recipes | 1 Comment

When the first Benihana opened in 1964, Japanese cuisine was unknown to the United States and the idea of having a chef prepare a meal at your table was completely unheard of. Blending exotic Japanese dishes with a dazzling chef performance may have been a radical idea, but it was the recipe for success at Benihana. More than 100,000,000 meals have been served since 1964.

Benihana Magic Mustard Sauce

1 tbsp Sesame seeds
3 tbsp Dry mustard
2 tbsp Hot water
3/4 cup Soy sauce
1/4 Garlic clove - crushed
3 tbsp Heavy cream - whipped

Preheat oven to 350°F. Place sesame seeds in flat pan in oven to toast. (about 10 - 15 minutes)
Mix mustard and water in a small mixing bowl until it forms a paste.
Place in blender with sesame seeds, soy sauce and garlic.
Blend at high speed for about 1 minute.
Remove and stir in whipped cream.

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URL to article: http://www.recipesecrets.net/blog/recipes/copycat-benihana-magic-mustard-sauce/