http://www.slashfood.com/2008/12/09/slashfood-ate-8-ways-to-add-muscovado-sugar-to-a-recipe/
Slashfood Ate (8): Ways to add muscovado sugar to a recipe
Posted Dec 9th 2008 5:00PM by Max Shrem
Filed under: Slashfood Ate, Bakeries, Sugar
Dark muscovado sugar
I have been on a wild sugar kick the past couple of months. It started with demerara sugar. I used this sugar instead of ordinary white sugar or brown sugar, and I was shocked at the difference. The flavor was extraordinarily sweet and syrupy in a way I had never been used to in past culinary endeavors. What makes different sugars unique is how they’re processed. For instance, demerara sugar is unrefined sugar coming from pressed sugar cane that’s steamed .
Now, I’m on to the next sugar: muscovado. Muscovado is also unrefined but, compared to demerara, it has a more pronounced molasses flavor. Unlike brown sugar which is refined white sugar with molasses added to it, muscovado’s brown color and flavor come directly from sugarcane juice. Recently, I have been using muscovado as a replacement for brown sugar. Its exquisite long lingering flavor makes it perfect for other rich flavors when baking ginger bread cookies, chocolate cakes, fudges, and much more.
Below are 8 ways to add muscovado sugar to a recipe next time your baking:
1. Martha Stewart’s muscovado soy biscuits
2. Muscovado and hazelnut tart with yoghurt sorbet
3. Butterscotch Pots de Crème
4. Gingerbread cookies - Substitute the brown sugar with muscovado
5. Muscovado sugar cookies
6. Christmas Pudding - I highly recommend making this decadent fruity pudding this holiday season.
7. Caramelized Nectarines
8. Pigs’ ears - These delicious confections are in the shape of pigs’ ears.
http://www.joythebaker.com/blog/archives/26
I took this apple tarte tatin, that wasn’t so much a tarte tatin at all, to a lovely dinner party of Sunday night. What was so fun about this tart was that I cooked the apples in a cast iron skillet with butter and sugar before I left the house. I let them cook in the pan while I rolled out a 10-inch circle of pie crust. I packaged up the cast iron skillet and the pie dough and we went to the dinner party. After dinner, I heated up the apples on our hosts stove, and tucked the refrigerated crust over the slightly warm apples, then popped the whole thing in the oven for 30 minutes. When the crust was browned and the juices underneath bubbling, I took the skillet from the oven, let it sit for a few minutes, then turned all of the warm apples and buttery crust upsidedown and onto a serving dish. Everyone was super impressed, and I made their home smell like apple pie, which is just an added bonus. This is the kind of dish that will get you invited for dinner again and again.
To talk about this tart we really should talk about pie crust. I used to be intimidated by pie crust: was I cutting the butter right? Am I adding enough buttermilk? How do I know if it will be flaky? Pie crust has very simple ingredients: butter, flour, sugar, salt and liquid. The secret is the technique of bring all those things together. So no more intimidation for me. I learned a technique that involves rolling the cold, cubed butter out with a rolling pin, creating flattened butter sheets, that ensures a flaky crust every time.
Flaky Pie Crust
makes 2, 9 to 10-inch pie doughs
2 sticks (8 ounces) cold unsalted butter
2 1/2 (12 ounces) cups all purpose flour
1 Tablespoon sugar
1 teaspoon salt
1/2 cup (5 to 6 ounces) buttermilk
1. Cut the butter into 1-inch pieces and place in the freezer to chill for 15 minutes. Measure out the buttermilk and store in the refrigerator to keep it cold (you could even put it in the freezer for a few minutes too).
2. Sift together the flour, sugar and salt in a large bowl. Take the cold butter from the freezer and toss it with the flour mixture.
3. Dump the cold butter cubes and flour mixture onto a large work area for rolling. With a rolling pin, roll the mixture, flattening the butter cubes with the flour into long, thin, floured butter sheets. Work quickly to ensure that the butter stays cold. Below is what the rolled butter and flour look like after I’ve gathered them together on the work surface a bit.
4. Place the flour and flattened butter back in the large bowl and chill for 10 minutes. When the butter is cold, remove the bowl from the refrigerator, make a small well in the center of the flour and butter mixture. Add the cold buttermilk to the bowl all at once. Begin to bring the dough together with one hand ( keep the other hand free to answer the phone). Moisten all of the flour with the milk, using your hand to break up large clumps of milk and flour. The dough will be rather shaggy, but you can add another tablespoon of buttermilk, if you see that all your flour isn’t moistened. Form the dough into two disks. The disks will be rough, and hard to shape together, but once they rest in the fridge for an hour, they’ll be easier to roll out.
5. Chill the dough for at least an hour in the refrigerator. At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks. For freezing, roll the dough out into sheets and wrap them in plastic film.
Apples for Tart
7 Fuji apples, medium size, peeled and cored and cut into fourths
3- 4 Tablespoons of unsalted butter
1/4 cup brown sugar, packed
1 teaspoon cinnamon.
1. Melt 3 Tablespoons of butter in a 9 or 10-inch cast iron, or oven safe skillet. When the foam subsides, add the apple chunks, arranging them so they fit snugly together and fan out around the pan.
2. Cook the apples, over medium low heat, without stirring the apples to disturb the pattern. Sprinkle the brown sugar on top, and add the remaining tablespoon of butter. Lastly, sprinkle the cinnamon on top. ( I periodically lifted an apple slice to see how it was browning, and notices that the center of the pan was browning faster than the edges of the pan. To correct for this, I simply positioned the edges of the pan more directly over the flame, moving the pan over the flame until all the apples were slightly browned.)
3. Cook the apples until they are slightly browned on the bottom, about 15 minutes. A knife inserted into the apples will reveal a firm apple, that’s great! They’ll cook completely in the oven. Remove the pan from the flame and let the apples and the pan cool.
4. Preheat the oven to 425 degrees F. Roll out one disk of pie dough into a 9 or 10- inch circle. Put the dough in the freezer for about 10 minutes before the next step. Carefully pick up the pie dough and place it over the apples in the cast iron skillet. Tuck the dough down along the inside of the pan, next to the apples. Brush the top of the dough with ice water.
5. Place the cast iron skillet on a baking sheet lined with parchment or a silicone baking mat. Place the baking sheet and the skillet in the oven to bake, turning the oven down to 400 degrees F just after you put the tart in. Bake for 25-30 minutes, until the crust is lightly browned, and the juices bubbling.
6 . Remove the pan and skillet from the oven. Let rest for 5-10 minutes. Run a blunt butter knife along the edges of the pan, separating the crust from the pan. Place a large serving platter over the cast iron skillet, and, using pot holders, invert the tart out onto the platter. If an apple or two stick to the pan, just fish them out and place them nicely on the tart. Serve immediately with whipped cream or vanilla ice cream.
http://www.joythebaker.com/blog/archives/24
While they may not be the prettiest muffins you’ve ever laid eyes on, they just might be the healthiest. These little gems are packed with banana, apple and flax seed goodness. For those of you who aren’t nutrition obsessed California dieters, flax seed are rich in fiber and Omega-3 fatty acids which helps protect against heart disease and cancer. In these muffins, flax seed meal (ground up flax seeds) replace butter and oil. How great is that!? No butter, no oil muffins! Just healthy fats in a yummy, moist, fruit muffin!
The fruit in this recipe help to keep the muffins deliciously moist. I used grated apples and mashed bananas, although the recipe calls for carrots instead of bananas. Really, use any reasonable fruit of veggie you like: zucchini, apple, carrot, banana, pear, pineapple. Go crazy!
And! This is also my entry into February’s Weekend Breakfast Blogging Event- created by Saffron Trail and hosted by Tasty Palettes. This month features Healthy Eats, and what could be healthier than fresh fruit and flax seed muffins? Serious Yum.
Gnarley Muffins
adapted from Bob’s Red Mill
1 1/2 cups all purpose flour
3/4 cup flax seed meal (if you live near a Trader Joe’s, you can get flaxseed meal and oat bran there!)
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups carrots, shredded
2 apples peeled and shredded
1/2 cup raisins (optional)
1 cup nuts, chopped (optional)
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1. Using a wooden spoon, mix together flour, flax seed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
2. Stir in carrots, apples, raisins and nuts.
3. Combine milk, eggs and vanilla. Pour liquid all at once into the dry/fruit mixture. Stir until ingredients are moistened. Do not overmix.
4. Fill muffin cups 3/4 full. Bake in a 350 degree F oven for 15 to 20 minutes. Yields 15 medium sized muffins.
Healthy trans fat free muffins. Your heart say ‘Thanks!’
http://www.gourmet.com/recipes/1940s/1942/06/honey-refrigerator?printable=true
1940s Recipes + Menus
Honey Refrigerator Cookies
June 1942
Honey Refigerator Cookies
T
This wonderful cookie ran right next to a cartoon of a woman getting out of a car in front of a very fancy restaurant, looking at the 30 minute parking sign and saying to her husband, “Sometimes I think you park in these restricted areas so we won’t have time to order the de luxe (sic) dinner.” We found that many early cookie recipes were either barely sweet or toothachingly sugary; these fall into the former category, and their delicate flavor only improves with age. They would fit just as nicely with the cheese course as they would on the dessert plate. We found that rather than shaping the cookies with molds, it worked well to roll them into 2-inch logs, then slice and bake.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
Cream together 1/2 cup each of honey, brown sugar, and shortening.
Beat in 1 egg; then add 2 1/2 cups flour sifted with 1 teaspoon baking powder, 1/4 teaspoon soda, 1/2 teaspoon salt, and 1/2 cup nut meats.
Shape the dough into a roll or loaf, or press it into refrigerator cookie molds.
Allow the dough to ripen for a day or two in the refrigerator before you slice and bake it in a hot oven (400°F.) for 10 to 12 minutes.
http://www.budget101.com/ramen_noodle_recipes.htm
3 Bean Ramen Salad
Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!
1 package any flavor ramen noodles
1/2 cup green beans
1/2 cup kidney beans
1/2 cup lima beans
1/4 cup Italian dressing
What to do:
Cook noodles according to package directions and drain. Add beans
and sprinkle on dressing.
Maya in Illinois
Tomato Ramen Soup
Compliments of www.Budget101.com
1 package any flavor ramen noodles
2 cups water
1 can tomato soup
What to do:
Cook noodles according to package directions. Do not drain. Add
tomato soup concentrate. Simmer five minutes.
Maya in Illinois
Taco Ramen Salad
Compliments of www.Budget101.com
1 package beef ramen noodles
1/2 pond ground beef
1 small tomato, chopped
1/2 cup onion chopped
1 cup cheddar cheese, shredded
Thousand Island dressing to taste
What to do:
Cook noodles according to package directions and drain. Brown beef
and drain. Stir in 1/2 seasoning packet. Mix all ingredients
together. Add dressing.
Maya in Illinois
Chinese Style Ramen with Veggies
Compliments of www.Budget101.com
1 package oriental ramen noodles
2 cups water
1 tablespoon soy sauce
1 cup mixed veggies. (fresh, frozen or canned)
What to do:
Cook noodles according to package directions and drain. Add
seasoning package. Cook veggies and add to noodles. Add soy sauce
to taste.
Maya in Illinois
164 recipes for spice mixes:
http://www.budget101.com/seasoning_mixes.htm
Vegetable Broth Mix
4 Tbs. Celery salt
4 Tbs. Dried parsley flakes
6 Tsp. Garlic powder
6 Tsp. Salt
6 Tsp. Ground savory
2 Tsp. Dried marjoram
2 Tsp. Dried thyme
1 t Pepper
1 t Turmeric
1 t Ground sage
Measure all ingredients into a ziploc bag, seal and shake well. Store in small spice bottle or jar.
To make vegetable broth substitute: mix 1 rounded teaspoonful with each cup of very warm water.
Vegetable Seasoning or Broth Mix
Compliments of www.Budget101.com
1/4 cup onion powder
1/4 cup dried parsley flakes
2 Tbsp. seasoning salt
2 Tbsp. garlic powder
2 Tbsp. celery seed
2 tsp. sage
2 tsp. marjoram
2 tsp. thyme
2 tsp. basil
2 tsp. oregano
2 tsp. pepper
2 tsp. dill weed
1 tsp. summer savory
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
Outback Steak Seasoning Mix
1 envelope taco seasoning mix
1 envelope dry Italian dressing mix
Pierce steaks in several places with tines of fork. Rub in oil and dust in seasoning mixture.
Then pour Cola around steaks in deep plastic or glass container and seal with plastic wrap. Refrigerate for 24 hours.
Drain and grill or seal or broil as you wish.
Submitted to the Discussion list by Hailee
Oriental Stir Fry Mix
Compliments of www.Budget101.com
6 tablespoons cornstarch
3/4 teaspoon garlic powder
2 1/4 teaspoons instant beef bouillon granules
3/4 teaspoon onion powder
6 tablespoons wine vinegar
6 tablespoons water
1 1/2 teaspoons fresh ginger root — grated
3/4 cup soy sauce — or tamari
3/4 cup dark corn syrup
2 2/3 cups water
Combine first 4 ingredients, Use a whisk to beat in vinegar, 6 tablespoons water and ginger until cornstarch is dissolved. Add in soy sauce, corn syrup and remaining 2 2/3 cups water. Pour into a 5-cup container with a tight fitting lid. Label with dates and contents. Store in refrigerator. Use within a month weeks. Stir well before using.
New Orleans Gumbo seasoning Mix
Compliments of www.Budget101.com
2 tsp Garlic salt
1 tsp White pepper
1 tsp Black pepper
1/2 tsp Oregano
1 tsp Allspice
1 tsp Cayenne pepper
2 tsp Thyme
1/4 tsp Cloves
2 Bay leaves
6 Chicken bouillon cubes
1/2 c Flour
Measure all ingredients into a Ziploc Bag. Shake well, Close & Store.
To Make Gumbo:
1.) 3/4 c Vegetable oil
2.) 1 c Chopped celery
3.) 1 c Chopped onion
4.) 1 c Chopped green pepper
5.) 1 pk Gumbo mix
6.) 10 c Water
7.) 1 lb sausage, in 1/2” -coins
8.) 1 c Crab meat (1 can will do)
9.) 1 c Cooked shrimp (buy it in season)
10.) Cooked rice
New Orleans Gumbo: Saute first 3 ingredients (in oil) until translucent. Add seasoning mix, stirring constantly 4-6 minutes. Add water & sausage, cook 30 additional minutes at slow boil. Add crab & shrimp, cook 5-10 more minutes. Serve over rice, if desired.
Mrs Dash Clone Seasoning Mix
Combine all in blender and process until well powdered.
1 cup dried vegetable flakes
4 teaspoons herbes fines
4 teaspoons sweet paprika
4 teaspoons parsley flakes
4 teaspoons ground black pepper
1 tablespoon lemon peel, dried
1 tablespoon citric acid powder
1 teaspoon garlic powder
1/4 teaspoon celery seeds
1 dried tomatoes, cut into slivers — not in oil! (1 to 2)
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar) or spice jar.
Mexican Bean Spice Mix
Compliments of www.Budget101.com & www.cleverhomemaker.com
1/2 cup cumin
1/2 cup chili powder
4 Tb. salt
1 1/2 c. dried minced garlic
4 Tb. black pepper
1 1/2 c. dried minced onions
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
Almost Lipton’s Onion Soup Mix
Compliments of www.Budget101.com & www.cleverhomemaker.com
3/4 c. minced onion
1/3 c. beef bouillon granules
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
http://www.budget101.com/seasoning_mixes.htm
Fennel Spice Mix
1 cup fennel seed
3 tablespoons coriander seed
2 tablespoons white pepper corns
3 tablespoons kosher salt
Lightly toast first 3 ingredients, cool and grind to a fine powder.
Combine spices and seal in ziploc or vacuum seal bag (or jar). Measure all into a ziploc bag, seal & shake to combine. Pour into a spice jar or bottle. Makes a Lovely Gift.
Heloise’s No Salt Seasoning Mix
5 teaspoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon celery seed
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar) or spice jar.
Italian Seasoning Mix
1/3 c. dry crushed oregano
1/3 cup dry basil
2 Tbsp. rosemary
1/4 cup each thyme, sage, and marjoram
Combine spices and seal in ziploc or vacuum seal bag (or jar). Measure all into a ziploc bag, seal & shake to combine. Pour into a spice jar or bottle. Makes a Lovely Gift.
Italian Seasoning Mix #2
2 Tablespoons dried basil
2 Tablespoons dried marjoram
2 Tablespoons dried oregano
2 Tablespoons dried coriander leaf
2 Tablespoons dried thyme
2 Tablespoons dried rosemary
2 Tablespoons dried savory
1 Teaspoon red pepper flakes
Combine spices and seal in ziploc or vacuum seal bag (or jar). Measure all into a ziploc bag, seal & shake to combine. Pour into a spice jar or bottle. Makes a Lovely Gift.
For Gifts or good snacks:
http://www.budget101.com/popcorn/popcorn-recipes.htm
Gourmet Popcorn Recipes
Make your own Gourmet Popcorn, choose from any of these delicious recipes. . .
1. Almond Honey Popcorn
2. Almond Toffee Popcorn
3. Apple Cinnamon Popcorn
4. Apricot Candied Popcorn
5. Baked Caramel Corn
6. Barbecued Popcorn
7. Buffalo Style Hot Popcorn
8. Butter Crunch
9. Butter Pecan Popcorn
10. Butterscotch Popcorn
11. Cajun-Style Popcorn
12. Candied Popcorn
13. Candy Coated Popcorn
14. Candy Corn Popcorn Balls
15. Caramel Corn
16. Caramel Corn 2
17. Caramel Nut Popcorn
18. Cheese Popcorn
19. Cheesy Barbecue Popcorn
20. Cherry Almond Popcorn Clusters
21. Chex® Caramel Corn
22. Chili Popcorn Seasoning Mix
23. Chocolate Caramel-Nut Popcorn
24. Chocolate Cream Popcorn
25. Chocolate Popcorn Balls
26. Chocolate Popcorn Squares
27. Cinnamon Red Hots Popcorn
28. Cracker Jacks Clone
29. Crispy Nutty Popcorn
30. Dill Popcorn Seasoning
31. Gourmet Caramel Nut Popcorn
32. Granola Popcorn
33. Gum Drop Nut Popcorn
34. Harvest Time Popcorn
35. Heavenly Hash Popcorn
36. Herb Popcorn Seasoning Mix
37. Herb-Seasoned Popcorn
38. Honey Flavored Popcorn
39. Honey Nut Crunch
40. Italian-Style Popcorn
41. Jello Popcorn Balls
42. Kahlua Carmel Popcorn
43. Little Apples Popcorn Balls
44. M&M Peanut Butter Popcorn
45. Macadamia Nut Candied Corn
46. Maple Popcorn
47. Maple Sesame Glazed Popcorn
48. Maple Syrup Popcorn Balls
49. Marshmallow Popcorn Balls
50. Milk Chocolate Popcorn
51. Molasses Popcorn Balls
52. Mushroom Popcorn
53. Nutty Orange Popcorn
54. Orange Candy Popcorn
55. Pastel Popcorn Balls
56. Peanut Butter Popcorn
57. Peanut Butter Popcorn Balls
58. Pecan Popcorn
59. Peppermint Popcorn
60. Pina Colada Popcorn
61. Popcorn Balls
62. Popcorn Balls 2
63. Popcorn Candy Clusters
64. Popcorn Crackles
65. Popcorn Crunch
66. Popcorn Granola
67. Popcorn Marshmallow Treats
68. Popcorn Munch
69. Popcorn Squares
70. Popcorn Starlets
71. Popcorn Surprises
72. Poppycock
73. Praline Popcorn Crunch
74. Red Sugar Popcorn
75. Rum Raisin Popcorn
76. Salty Dog Popcorn
77. Spicy Cheese Popcorn
78. Spun Pink Cinnamon Popcorn
79. Sugar and Spice Popcorn
80. Sugar Popcorn
81. Sweet and Salty Popcorn
82. Sweet Peanuts ‘n’ Popcorn
83. Tropical Popcorn
84. Velma’s Caramel Corn
http://www.budget101.com/gluten_free_mixes.htm
Gluten Free Mixes
1. Gluten Free Baking Powder
2. Gluten Free Bread Machine Mix
3. GF Chocolate Pudding Mix
4. Gluten-Free Flour Mix
5. Flour Mix #2
6. GF Muffin Mix
7. GF Pizza Dough Mix in a Jar
8. GF Snickerdoodle Cookie Mix
9. Gluten Free Pancake Mix
10. WF Cornbread Mix in a Jar
11. WF Sugar Cookie Mix in a Jar
http://www.budget101.com/dehydrated_foods.htm
How to Dehydrate Foods at Home
1. Food Drying Basics
2. Equipment and Methods for Drying
3.
Dry your own Chili Peppers
4. Drying Fruits
5. Dried Food Recipes
6. Dehydrating Fruits Table: Excellent informative source showing the drying times of all your favorite fruits
7. Drying Herbs
8. Drying Meats
9. Drying Vegetables
10. Dehydrating Vegetable Table: Drying times needed for all your favorite vegetables, as well as how to prepare them
11. How to Add Herbs in Food
12. Storing and Using Dried Foods
Dried Food Recipes
1. Apple Pie
2. Cherry Pie
3. Creamed Corn
4. Creamy Mushroom Soup
5. Dehydrated Soup Mix
6. Dried Apple Cakes
7. Dried Tomato Basil Pesto
8. Fresh Fennel With Sun-Dried Tomatoes
9. Fruit Leathers - all flavors
10. Fruit Powders
11. Harvest Cake
12. Peach Pie
13. Sun-Dried Tomato Dip
14. Vegetable Soup
http://www.budget101.com/sidedishmixes1.htm
Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!
MYO Creamy Wild Rice and Mushroom Soup Mix
2.75-ounce pkg. Country Gravy Mix (regular or no-fat)
1 tablespoon chicken bouillon granules
2 teaspoons dried minced onion
2 teaspoons dried celery flakes
1 teaspoon dried parsley flakes
1/4 cup uncooked wild rice
1 cup uncooked white rice
2 tablespoons coarsely chopped dried mushrooms from the produce section (shiitake, chanterelle or oyster)
Blend Gravy mix & seasonings and layer in jar with wild rice, white rice & shrooms. Continue until its gone.
Decorate jar as desired and attach gift tag with following directions:
Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Or, place in crockpot in the morning with 7 cups of water and let it simmer all day until you get home. *Smile* Garnish with chopped fresh parsley.
~Liss
MYO Chicken Gravy Mix
1 1/3 cups instant nonfat dry milk powder
3/4 cup instant flour
3 tablespoons instant chicken bouillon granules
1/4 teaspoon ground sage
1/8 teaspoon ground thyme
1/8 teaspoon ground pepper
1/2 cup butter or margarine
Combine milk powder, instant flour, bouillon granules, thyme, sage and pepper. Mix well. Using a pastry blender, cut in the butter.
To make chicken gravy:
1 cup cold water
1/2 cup chicken gravy mix
Whisk water & gravy mix in a small saucepan over medium heat. Continue stirring with whisk until gravy is smooth and thick, about 3-5 minutes.
Beer Batter Mix
1 1/4 cups all-purpose flour
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon baking powder
Measure all ingredients into a ziploc bag, seal and shake.
To Use:
Pour 1 can of Beer and 1 mix recipe into a bowl, mixing well.
Dip Vegetables: Zucchini, eggplant, onion rings, etc. Or use to batter fish or fruit.
Homemade Hamburger Help
2 cups nonfat dry milk
1 cup corn starch
1/4 cup beef bouillon powder
2 T onion flakes
1 tsp dried basil
1 tsp dried thyme
1 tsp black pepper
2 T dried parsley
1 T garlic powder
Measure all ingredients into a Ziploc Bag. Shake well, transfer to vacuum seal bag, seal and store up to a year.
Curried Rice Mix
Compliments of www.Budget101.com
1 cup long-grain rice
1 chicken bouillon cube, crumbled
2 Tbsp. dried minced onion
1/4 cup raisins
1/2 tsp. curry powder
Layer the ingredients in the order given in a 1 & 1/2-cup jar.
Attach this to the Jar
Curried Rice
Serves 6
2 1/2 cups water
1 package Curried Rice Mix
In a medium saucepan bring the water to a boil. Add the rice mix. Cover and reduce the heat to a simmer for 20 minutes.
Stove Top Stuffing Mix in a Jar
6 cups cubed bread
1 tablespoon parsley flakes
3 cubes chicken bouillon
1/4 cup dried minced onion
1/2 cup dried minced celery
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt
Preheat oven to 350 degrees.
Bake bread 8 to 10 minutes, cool. Dump all ingredients in a large bowl (that has a cover!) shake well to blend.
To Use: Combine 2 cups stuffing mix, 1/2 cup water, 2 tablespoons melted butter in a saucepan.
MYO Copycat Stove Top Stuffing Mix
3-1/2 cups unseasoned bread cubes
3 tablespoons dried celery flakes
1 tablespoon dried parsley flakes
2 teaspoons dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
Measure all ingredients into a ziploc bag or into a jar, seal.
Instructions to attach to jar:
Bring the following items to boil:
1 cup water
2 tablespoons butter or margarine
Add jar of stuffing mix, reduce heat and simmer, covered, for 10 minutes, stirring occasionally. Toss with a fork before serving.
http://www.budget101.com/recipes/id282.htm
MYO: Veggie Burgers (mix)
Compliments of www.Budget101.com
Your #1 Penny-Pinching Resource on the web!
½ c Dry garbanzo beans
½ c Dry soybeans
½ c Dry lentils
½ c Yellow split peas
½ c Instant brown rice
½ c Rolled oats
1. pkg Dry soup mix or Salad dressing mix (from your mixes)
¼ c Bread crumbs
¼ c Cornmeal
1 ½ ts Baking soda
Grind all ingredients together in blender or food processor. Store in sealed bags.
To Use: Mix 1 c. Veggie Burger Mix
2/3 c. Liquid (Broth/ BBQ Sauce/ Seasoned Blend/ water/ Wine etc.)
Mix well, set aside for 12-15 minutes. Shape into burgers and cook on stove or grill.
Recipe Online Newsletter Archive
http://www.nancys-kitchen.com/newsletter-index.htm
Our Recipe Message Board (28,000+ recipes)
http://whatscookin.proboards4.com/
Holiday Recipes http://www.abbys-kitchen.com/
Santa and Other Christmas Coloring Pages
http://www.free-greetingcards.co.uk/Christmas_Fun.htm
Sugar Cookies
1 cup soft butter
1 cup sugar
2 large eggs
2 tsp. milk
3 cups all-purpose flour
1 tsp. baking powder
1 tsp any extract (your choice)
Beat butter and sugar together. Add in the eggs and milk. Stir together
flour, baking powder and salt. Add flour mixture to butter mixture
gradually, using the low speed of your electric mixer.
Wrap in plastic wrap and refrigerate 2 to 24 hours.
Lightly sprinkle a cutting board with flour. Roll dough out to a
thickness of 1/4-inch. Using cookie cutters, cut into desired shapes.
Place cookies on ungreased cookie sheets. Bake 400 oven 6-8 minutes
until just starting to brown around the edges.
Remove from cookie sheets and let cool at least 10 minutes before
decorating.
Judy/Buffalo
Newsletter Archive
http://www.nancyskitchen.com/newsletter-index.htm
http://blogs.fabulousfoods.com/2008/12/gifts-from-your-kitchen-flavored.html
Monday, December 8, 2008
Gifts From Your Kitchen - Flavored Gourmet Vinegars
Flavored vinegars are ultra-easy to make. They make elegant gifts, but why stop there? Make several varieties to keep in your own kitchen as well. Simply substitute your flavored vinegars for any recipes calling for the plain variety, to add an extra zip of flavor to your cooking.
You can use all kinds of bottles for your vinegars, from fancy ones that you buy, to old wine bottles (get new corks). I like to give a set of several flavors of vinegar packaged in small shaker topped bottles like you find oil and vinegar served in at Italian Restaurant (simply cover the top with plastic wrap before screwing on the shaker, in order to avoid spillage).
Use your creativity when making flavored vinegars. While I’ll give you some suggestions here, don’t feel you have to limit yourself to them. Also, you don’t need to measure. Exact proportions of ingredients are not that important (although, once again, I’ll give you guidelines).
You can buy wine vinegars inexpensively, by the gallon, in a restaurant supply houses or warehouse type food stores.
Some Flavor Suggestions
Basil, Lemon, Chive Vinegar:
1 cup white wine vinegar
3 large strips of lemon zest
3-4 whole leaves fresh basil
10 stalks fresh chives
Basil Peppercorn Vinegar:
1 cup white wine vinegar
4-5 leaves fresh basil
1/2 to 1 teaspoon whole black peppercorns
3-4 whole peeled garlic cloves
Dill Peppercorn Vinegar:
1 cup red wine vinegar
4 sprigs fresh dill
1/2 to 1 teaspoon whole black peppercorns
Garlic Green Onion Vinegar:
1 cup red or white wine vinegar
4-5 peeled whole garlic cloves
2-3 stalks green onions
Rosemary Garlic Vinegar:
1 cup red or white wine vinegar
4-5 peeled whole garlic cloves
4 sprigs fresh rosemary
Spicy Chile Pepper Vinegar:
1 cup red or white wine vinegar
1 or 2 whole jalapeno peppers
OR — use the following ingredients in any combination you see fit:
garlic
green onions
chives
basil
rosemary
fresh mint
fresh oregano
fresh cilantro
whole peppercorns
lemon zest
lime zest
orange zest
grapefruit zest
orange zest
chile peppers
fresh tarragon
bay leaves
Instructions:
The process is simple. Cut your ingredients to a size that will be completely submerged in the liquid. Put ingredients into clean bottles and pour red or white wine vinegar over them. Cap the bottles and store in a cool dark place for at least three weeks. If you don’t have that much time, you can speed the process up somewhat by heating the vinegar till it’s lukewarm and pouring it over ingredients that have been chopped or crushed. Store this in a cool dry place for at least ten days, then strain and discard the chopped or crushed ingredients from the vinegar. Return the vinegar to a cleaned bottle and add new “whole” ingredients.
Related Recipes
* Slow Cooker Rosemary or Basil Infused Oil
* Parsley Infused Oil
Posted by Cheri Sicard at 9:48 PM
http://blogs.fabulousfoods.com/2008/12/gifts-from-your-kitchen-nuts-to-you.html
Gifts from Your Kitchen — Nuts to You!
Nuts can feature in lots of easy to make gifts from your kitchen, and unlike many other holiday treats, they actually pack a powerful nutritional punch and have health giving properties (in fact walnuts are the ONLY whole food given a qualified health claim by the U.S. Food and Drug Administration).
The holidays are a great time to pick up fresh walnuts, almonds, pecans or other nuts, as most crops are fresh from the harvest.
For gift giving, try one of the following recipes. While a recipe may specify one type of nut over another, know that you can usually swap out for your favorites or what you happen to have on hand. Package in cute little ribbon tied bags or jar gussied up with ribbons or decorative lids. Or click here to check out FabulousLiving.com’s creative gift wrapping channel for lots of fun and creative ideas and projects for gift wrapping and packaging.
Gift-Worthy Nut Recipes:
* Walnut Cluster Snack (pictured top of this post) — Clusters of crunchy oats and walnuts baked with tender dried fruit make a great snack on the go.
* Southwest Spiced Walnuts — These walnuts have kick from spices and cayenne.
* Indian Spiced Walnuts — Curry and cumin add exotic flavor to these toasted walnuts.
* Candied Pecans — This nut recipe makes a perfect gift or nice element to your dessert spread.
* Cinnamon Spiced Pecans — Here is a tasty party snack that also makes a terrific gift, on its own or tucked into a gift basket.
* Painkiller Nut Clusters — These tasty snacks are great for the beginning of a meal or for dessert.
* Louisiana Pecan Pralines (pictured at right) — The flavor of these pecan pralines will take you back to old New Orleans.
* Early Texas Pecan Pralines — Wrap these pralines up for a homemade gift, serve them for company or enjoy with the family.
* Candied Pecans — This nut recipe makes a perfect gift or nice element to add to your dessert spread.
* Sugar Free Glazed Almonds — A treat for diabetics and those on low carb diets.
* Coconut Pecan Granola — This not too sweet granola adds a delicious crunch to yogurt, makes a delightful topping for fruit crisp and is also perfect on its own.
* California Walnut Granola — Making your own granola — it’s quick, easy, healthy, and tasty.
Posted by Cheri Sicard
http://crockpot365.blogspot.com/2008/12/crockpot-dolmas-recipe.html
Crockpot Dolmas Recipe
Day 344.
Jessica emailed me a few weeks ago and asked if I had a crockpot dolmas recipe. I didn’t, but I do now! These are super easy, fun to make, and even more fun to eat. I was floored at how many my kids ate-—they really liked them a lot.
The Ingredients.
1 jar grape leaves (8oz of leaves, in juice, near the pickles)
1/2 pound ground lamb
1/2 pound ground turkey breast
1 cup cooked white rice
1/2 cup chopped parsley
2 lemons
1 egg
1 tsp allspice
1 tsp dill
The Directions.
I used a 6 quart crockpot, anything 4 quarts and up would work just fine. I got this recipe after putting a few together from this website according to the flavors I thought my family would enjoy, and from how I remember dolmas to taste. I really think there’s no wrong or right way to do these, it’s like meatloaf—everyone has their own version.
In a mixing bowl, combine the ground meat, rice, egg, spices, and juice from one lemon. Mix well with your hands to combine.
Drain and rinse the grape leaves.
Put a small amount of meat mixture into each grape leave, and roll to form a little packet. I’m pretty sure the vein-y part of the leaf is supposed to be inside, with the shiny side facing out. I didn’t do this at first, but they do roll better if done that way. Place the wrapped packet into your crockpot. Repeat, until you run out of filling or leaves. It’s okay to stagger-stack the dolmas in the crockpot.
I was able to make 24 before I ran out of filling. My crockpot could easily have handled another 24.
Squeeze the juice from the other lemon over the top of the dolmas. Cover and cook on high for 2-3 hours, or until the meat is fully cooked. Mine were done right at 2 hours.
The Verdict.
These are so fun! We ate them as a meal, with leftover winter root vegetables. The kids liked them a lot, but one of them unrolled the leaf and just ate the filling, which was totally fine with me. I’m looking forward to making them again to serve to company.
Posted by Crockpot Lady at 6:12 AM
Labels: appetizers, company favorites, crockpot, gluten free
http://net.indra.com/~eliz/Recipes/Misc/dolmas.html
The original recipe I used, made in a crockpot:
dolmas stuffed with lamb, rice, and almonds
from: The Ultimate Rice Cooker Cookbook
This is a hearty version of the ever-popular stuffed grape leaves, made slightly sweet by the addition of raisins. We like to serve it with tart plain yogurt for balance. Because these dolmas are made with raw meat and rice, they are not steamed but cooked in water to cover.
YIELD: About 35 dolmas; serves 8 to 10 as an appetizer, 6 as a main dish
FILLING
1 pound lean ground lamb
1/2 cup long-grain white rice
1/4 cup minced onion
1/2 cup dark raisins
1/2 cup slivered blanched almonds
1 tablespoon finely chopped fresh mint leaves or 1 teaspoon dried mint leaves, crumbled
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
DOLMAS
1 jar (8 to 10 ounces) preserved grape Ieaves
2 tablespoons olive oil
2 cloves garlic
2 to 3 sprigs fresh mint (optional)
Lemon juice or cold plain yogurt, for serving
1. Make the filling: In a large bowl, gently blend the lamb, rice, onion, raisins, almonds, mint, salt, cinnamon, allspice, and pepper. You can do this with your hands or with a fork or mixing spoon, but take care not to mash the meat.
2. Remove the grape leaves from the jar and carefully unroll the stack. Gently rinse the grape leaves with cool water and allow them to drain. Cover the bottom of the pot with 1 or 2 grape leaves. This is a good use for any leaves that tore as you removed them from the jar.
3. Make the dolmas: To stuff the grape leaves, put 1 leaf on a plate, vein side up, stem end nearest you. Place about 1 tablespoon of filling on the center of the leaf and use your fingers to gently shape it into a little log, arranged horizontally across the leaf. Fold both sides of the leaf in over the filling, then roll up the leaf. Place the rolled leaf, seam side down, in the bottom of the cooker. Continue to stuff and roll leaves until you run out of filling. Arrange the dolmas in neat layers in the pot. Top with the olive oil, garlic, and mint springs, if using.
4. If needed, cover the dolmas with a small, heavy, heatproof plate to keep them from unrolling during the cooking. Add water , pouring around the plate to cover. Add more water as necessary to keep the dolmas covered during the cooking time. Test for doneness, the dolmas should be tender; cook a bit longer if they are not.
5. When done, turn off the cooker and allow the leaves to cool somewhat in the liquid before removing them.
6. Serve the dolmas warm or at room temperature, with lemon juice or plain yogurt for dipping.
From: “Nicole Todaro”
If you’re using the regular stuffing with rice and meat, well you can stuff
them with meat only (ground beef mixed with parsley and onions or
you can use a meatloaf mixture). When your dolmas are ready you arrange them
tightly on an oven proof-dish and lay on top some slices of tomatoes and
onions + 1/2 cup of lemon juice + 1/2 cup of Olive oil and cover well. Cook in
a moderate high oven for a 1/2 hour to 1 hr depending on the quantity.
You can do the same thing with white fish filet (maybe grouper) instead
of meat. It is delicious!
“jessica”
My name is Jessica and I am currently living in Corfu, Greece. (We used to
live in Izmir, Turkey for a few years...) Needless to say we’ve eaten a lot
of “dolmas”! It’s actually just about anything” vegetable stuffed altho
grape leaves are quite the frequent choice. (they’re everywhere! the vines
climb on the terrace!)
I’m including a few recipes I’ve used [- I have a CD-Rom one of my sons gave
me called Easy Chef One Million of the World’s Best Recipes-] anyway it’s
quite convenient for this sort of thing. I’ve adapted them and included a
few of the adaptions.
Dolmas are just “stuffed things” so I also added a nice recipe for stuffed
zukes and peppers as well. (I have had dolmas with ground turkey
substitued for the ground beef or ground lamb and it’s quite good as well -
depends on how well seasoned you make it, i guess...)
(this one is “mine”...)
Dolmas
1 jar grape leaves or 25-30 fresh grape leaves
1 cube butter
1 lb. ground beef
1/2 c. rice
1 can (8 oz.) tomato sauce
1 onion, chopped
3 cloves garlic, minced
1/2 c. broad leaf Italian parsley, chopped
1/4 c. lemon juice
Rinse grape leaves well in clear water. Mix, meat, tomato sauce, rice,
onion, garlic, parsley, salt and pepper together. Roll 1 1/2 tablespoons of
meat mixture in each leaf folding sides in as you roll. Pour lemon juice
over dolmas and add water to almost cover. Add the butter. (weigh down
dolmas) Cover pot, bring to a boil. Reduce heat and gently simmer about 1
hour.
Dolmas
1 lb. hamburger
1/2 c. rice
1 sm. onion, grated
1/4 c. fresh broad leaf parsley chopped
1/4 c. fresh mint leaves chopped
Salt & pepper
1 egg
1 jar grape leaves (about 40)
2 c. water
2 tbsp. butter or margarine
Egg Lemon Sauce (see below)
Rinse grape leaves well in clear water. In a bowl mix the rice, onion,
parsley, mint and the egg (slightly beaten). Salt and pepper to taste. Add
the hamburger and mix well. Upon the center of each grape leaf place a
teaspoon of the mixture. Fold the side of the leaf in a roll up. Place
each stuffed grape leaf side by side in a pot. Add the water, salt to
taste, add the butter or margarine. Cover the stuffed leaves with a plate
that fits snugly inside the pot. Cover pot and simmer for 45 minutes.
Remove from oven.
EGG LEMON SAUCE (Optional)
Beat 2 eggs until light and lemon colored. Slowly stir in 3 tablespoons
lemon juice. Then slowly add the broth from the pot, stirring constantly.
Make sure broth is hot but not boiling. After thoroughly stirring broth,
pour egg lemon sauce over the grape leaves. Reheat over very low heat until
sauce thickens slightly and becomes smooth. Makes certain that sauce does
not boil; sauce will curdle if it does boil. Serve immediately.
Dolmas
50 med. sized grape leaves (1 to 2 jars)
1 lb. very lean ground lamb (or beef)
16 oz. canned Italian plum tomatoes, crushed
1 c. raw long grain rice
1/2 c. olive oil
2 bunches scallions, chopped
3 c. loosely packed fresh mint leaves, chopped
Juice of two lemons
Drain grape leaves. Separate and rinse leaves being careful not to tear and
set aside. Combine lamb, crushed tomatoes, rice, olive oil, scallions and
mint. Lay a grape leaf, vein side up in palm of left hand with stem
pointing towards chest. Place 1 tablespoon mixture at base of leaf. Fold
leaf sides over mixture and roll towards the end of your hand. Place seam
side down into pot. Continue until all leaves are filled. Pour lemon juice
over dolmas and add water to almost cover. Weigh down with small plate.
Cover pot, bring to a boil. Reduce heat and simmer 1 hour or until rice in
stuffing is cooked.
Dolmas
Canned Grape Leaves
MEAT MIXTURE:
1 to 1 1/2 lb. lean ground lamb
1 c. raw rice
1/2 c. olive oil
1 c. finely chopped onion
1/4 c. chopped parsley
1 tbsp. dill
1 tsp. allspice
2 cloves pressed garlic
1 lemon, juiced
Salt and pepper
2 c. chicken broth
2 lemons, juiced
Rinse canned grape leaves well; cut off stems about 1/4 inch vein. Roll 1
1/2 tablespoons of meat mixture in each leaf folding sides in as you roll.
Place in a large pot close together; layered with grape leaves over each
tier; plate on top of last layer. Add chicken stock and juice of 2 lemons
and simmer for 1 1/2 hours. Remove from heat. Cool 1 to 2 hours. Serve
hot or cold with hollandaise if desired.
Dolmas (with zucchini instead of grape leaves)
6 zucchini, cut in halves
Garlic powder
1/2 lb. lean ground meat
1/4 c. rice, uncooked
2 tbsp. oil
1 med. onion, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
Oil to sprinkle
Scoop centers of zucchini (an apple corer or grapefruit spoon works well).
Chop up the centers and spread on bottom of baking dish. Sprinkle with
garlic powder. Mix meat, rice, onion, salt and pepper together. Stuff the
hollowed zucchini with the meat mixture and arrange them in the baking dish.
Pour tomato sauce and a little oil over the stuffed zucchini. Cover and
bake at 350 degrees for 1 hour. Serves 8-12.
[also good with peppers. Carefully cut top off peppers (save little top
“hat”) and clean seeds and pith out of green, red and yellow peppers. Stuff
with meat mixture and arrange them in the baking dish. Put their little
“hats” on. Pour tomato sauce and a little oil over the peppers bake as with
zucchini.]
HZelon
try seasoned couscous (prepared) with minced red pepper and a handful of
pignoli nuts, with or without a few currants — simmer rolled dolmas in a
covered pot in fresh or canned tomato sauce (dilute if you prefer) for about
an hour
If you are using just rice, parboil the rice for 10 minutes or so, that way the dolmas won’t pop.
For a really savory Syrian taste, layer dolmas with dried apricots (sounds
strange, but it’s delicious) and simmer for a while in a sauce made of prune
butter (I’m not kidding) and about half as much lemon juice. this is good
with rice fillings, outrageous with beef or lamb.
From: crew-esq
Stuffed Grape Leaves
2 lbs chopped meat
1 C uncooked rice
cumin, mint, red & black pepper (use generous amounts of these spices)
plus a little allspice
jarred grape leaves, rinsed lightly
Roll them up, put them in the pot. (I make concentric circles, laying
them end to end with the long side along the outer edge of the pot, then
make another circle inside that ring, moving toward the center of the
pot. I usually end up with about 2 layers in a 6 qt pot.) Cover with
about 2/3 lemon juice to 1/3 water. Weigh down the rolls (I use a salad
plate with a small glass bowl over it - the plate pretty much covers the
rolls and the glass bowl prevents the plate from floating up.) Cook on
medium about 1 1/2 hours.
I’ve had commercial (canned) grape leaves and they taste nothing at all
like this. My recipe is from a friend, who picked it up somewhere, etc,
so it’s not “authentic” but I like it. Lots of the recipes I’ve seen call
for raisins and pine nuts.
“Adina M. Overbee”
This is an appetizer or first course recipe.
Stuff each grape leaf with a 1”x2” slice of fresh salmon. Brush with
olive oil and bake 15 minutes at 350º. In the meantime, make a lemon sauce:
In a medium bowl beat 2 eggs, 2 tablespoons lemon juice & 1/8 teaspoon
pepper until frothy. Heat 1-1/4 cups of chicken broth to a simmer, and
whisk in the egg mixture in a thin stream. Heat until the sauce
thickens, about 3 minutes, being careful to not let the sauce simmer or
it will curdle. When the salmon-stuffed grape leaves are done, place on
plate and top with lemon sauce.
I hope you enjoy this recipe!
Adina
St. Paul, MN
“Steve & Judy Levine”
this is a recipe that my Armenian Grandfather passed down
to his children and that my favorite Aunt, Judy, has re-taught to me (I used
to ‘help’ him when I was a boy growing up in the 50s, in Boston). This is a
country variety in that it doesn’t use all the fancy spices and sweets that
Syrian and Greek Recipes call for - not even any pine nuts - no trees to
speak of where he grew up. I prefer it to that found in restaurants and
canned or even in so-called Middle Eastern stores that have prepared foods.
Aunt Judy’s Grape Leaves
4 Large Onions (one in broth with lamb bones) chopped fine.
2 bunches of Parsley chopped fine.
4 tomatoes (Large (one in pot)) 3 chopped fine.
3 green peppers (one in pot) don’t overpower) chopped fine.
3 1/2 pounds leg of lamb (Keep bone for broth) NO FAT, ground fine.2 \226 3 pounds of neck bones
3 - 4 large jars of grape leaves
3 1/2 - 4 cups rice
BROTH
Lamb bones
Onion
Tomato
1/2 green pepper
Parsley
Salt/pepper
Combine in huge pot.
Cook for 3 1/2 to 4 hours, drain broth through a colander into another pot and
allow to cool.
Pick the lamb off the neck bones (that are now in the colander) once cool
and eat - Yummy!
Soak grape leaves in large pot simmer - DON’T BOIL - for 5 minutes to rinse
out the brine and tenderize.
Pour out through colander, fill pot with COLD water and put leaves back in
to cool down.
Once cool, drain and set aside.
MIXTURE
Combine meat and vegetables together and season to taste; add rice - taste
for consistency.
Clean anything that stuck to the bottom of the first pot (Lamb parts,
veggies, etc) and line bottom with five or six layers of grape leaves to
prevent the good stuff from sticking.
Layer rolled leaves in grid pattern - packed tightly - 3/4 of the way up the
pan.
Press them down and cover with heavy object to prevent floating while
they’re cooking (We use a Pyrex glass lid - it just fits).
Pour broth over; bring to a boil.
Continue on LOW boil for 15 minutes.
Try one every few minutes to determine the doneness of the rice (yeah,
right!).
Enjoy!!
Claire
Grape leaves
1/4 cup plus 3 tablespoons olive oil
1 medium onion, chopped
3 large garlic cloves, minced
1 cup long-grain white rice
1 1/2 teaspoons ground cumin
4 cups canned chicken broth
1/3 cup currants
1/3 cup pine nuts, toasted
1/3 cup minced fresh parsley
1/4 cup minced fresh mint
1 8-ounce jar grape leaves,* drained
Sauce
1 cup plain yogurt
1/4 cup minced fresh mint
1 garlic clove, minced
Lemon wedges
*Available at Greek, Middle Eastern and most Italian markets.
For grape leaves:
Heat 1/4 cup oil in heavy medium saucepan over medium-low heat. Add onion and garlic. Sauté until very tender, about 10 minutes. Add rice and cumin and stir 1 minute. Add 2 cups broth and currants. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer to bowl. Mix in nuts, parsley and mint. Season with salt and pepper. Cool completely (Can be made 1 day ahead. Cover; chill.)
Place grape leaves in bowl. Cover with cold water and let stand
30 minutes. Drain. Cut off stems. Arrange 1 leaf veined side up on work surface. Place 1 rounded tablespoon of rice filling on stem end. Repeat with remaining leaves and filling. Place seam side down in 2 heavy 12-inch skillets. Divide remaining 3 tablespoons oil and 2 cups broth between skillets. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (Can be made 1 day ahead.)
For sauce:
Combine yogurt, mint and garlic in small bowl. Season to taste with salt and pepper.
Place grape leaf rolls on platter and garnish with lemon. Serve with sauce.
Makes about 30.
Bon Appétit
June 1992
Maricaye in San Francisco
This is a recipe that everyone seems to love.
Fill each grape leaf with:
1 heaping TB boursin cheese (recipe follows)
1 slice sun dried tomato packed in oil
Roll up leaf and place on barbecue or under broiler until heated through
Sprinkle with fresh lemon juice and serve immediately
These can be made a day ahead and chilled until ready to cook.
IF you don’t want to use the boursin cheese, you can substitute cream cheese
or goat cheese mixed with minced garlic. My favorite is goat cheese.
BOURSIN CHEESE
1 clove garlic - minced
16 ounces cream cheese - softened to room temp.
1 cup butter - softened to room temp. (don’t substitute margarine)
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried dill
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
Put all ingredients into a large mixing bowl and slowly mix them with a
stand mixer or hand electric mixer. Continuing mixing until the
ingredients
are all evenly mixed. Mixing can also be done in a food processor.
Store cheese in air tight containers in the refrigerator at least
overnight so that flavors will meld.
Bring cheese to room temperature before serving, to improve the taste.
Cheese will keep in the frig. for 1-2 weeks or in freezer for up to 3 months
Darleen
Here is on. I don’t know if it is the same. Also you can use cabbage leaves
instead of grape leaves. Try w/ ground hamburger, sausage or lamb. Darlene
Dolmades
Gogreece.about.com
1 pound long-grain rice, washed and strained
1 jar preserved grape leaves, stems removed
2-3 spring onions, finely sliced
2 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
1 teaspoon mint
5 ounces olive oil
Juice of one lemon
Salt-pepper
Wash the vine leaves well, scald them with boiling water and place
them on a platter.
Prepare the stuffing. Sauté the onions in the olive oil lightly. Add
the washed and strained rice, the chopped parsley and dill, the mint,
a small amount of water, and salt and pepper. Cook for about 10
minutes. Remove from heat and let the mixture cool.
Place a teaspoon of the stuffing near the base of the leaf (at the
stem end) and fold it as follows:
Press the stuffing into a small sausage-like shape and fold over it
the stem end and both edges-towards the middle-inward. Then roll the
stuffed leaf over to make a tight small bundle.
Line the bottom of a pot with vine leaves and lay the stuffed leaves
in circles. When one layer is finished, begin a new one on its top.
Add some water and lemon juice and cover the last layer of stuffed
leaves with an inverted plate to prevent the leaves from coming apart.
Cook on medium heat for an hour and a half. Serve cold.
Yield: 5-6 servings
As I read this, I was thinking of using cabbage leaves, at the end, someone else does also.
granny
Carrie Levin’s Four Grain Blueberry Pancakes
By Carrie Levin
Posted August 21st, 2008
This article is reprinted with permission from The Good Enough to Eat Breakfast Cookbook, by Carrie Levin, (2001, Grand Central Publishing)
The Good Enough to Eat Breakfast Cookbook
Buy Now
Servings: 4
Author Notes:
Every year in early spring, neighborhood people will stop me on the street and ask if Blueberry Pancakes are back on the menu. And every year I tell them they’re back on after Memorial Day - which is when Good Enough To Eat changes to the summer menu.
Blueberries are ideal for pancakes, and as you might guess, they occupy a special place in my heart. We also use sliced strawberries in our Lumber Jill breakfast, which is two strawberry pancakes, two scrambled eggs, and two pork or turkey sausage patties. Any slightly tart berry will work wonderfully with pancakes, although I don’t recommend cooking blackberries or raspberries into the pancake. Just scatter a nice amount on top. The 4-Grain Pancakes batter works beautifully with berries, and it is what we use at the restaurant.
Ingredients: 1 pint blueberries (or strawberries, etc.)
4-Grain Pancake Batter
1 1/2 cups all-purpose flour
2 heaping tablespoons old-fashioned oats
2 heaping tablespoons toasted wheat germ
2 tablespoons coarse yellow corn meal
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 tespoon salt
2 large eggs
1 1/2 cup buttermilk
1/4 whole milk (or 20% or skim)
5 tablespoons melted butter (reserve 1 tablespoo for griddle)
Instructions:
Prepare the pancake batter by mixing all ingredients together in a bowl. Beat together eggs and milk. Pour the liquid into the dry ingredients and use a fork to mix until there are no pockets of dry mix left. Do not over Beat. Drizzle in the melted butter and cut it through the batter. It’s OK if a few streaks show on the surface.
Half of the berries should be cooked into the pancakes, and the other half should be saved to scatter over the top of the cooked pancakes for serving. butter the heated griddle or pan. Knowing that you’re making 10 pancakes, you might want to make a rough estimate of the number of berries you will use for each pancake before starting.
Pour the first pancake and distribute the blueberries evenly over the surface. Avoid the extreme edges. Proceed with the next pancake. If you’re using a griddle that will accommodate 6 or more pancakes, continue this way until you’ve maxed out the griddle, then return to the first pancake and check it. Each pancake should cook approximately 3 minutes on the first side and 2 minutes on the second.
Arrange the pancakes on your plate, scatter some fresh blueberries over them and serve with maple syrup.
Note: If a berry should break on the cooking surface and you’re going to cook another pancake there, a dribble of water or club soda and a scrape of the spatula will clear it. After the liquid has evaporated, heat up some more butter and resume cooking.
http://www.fabulousfoods.com/recipes/article/57/27979
Cornmeal Pancakes with Serrano and Ginger
By Linda Matthie Jacobs
Posted July 23rd, 2007
This article is reprinted with permission from Light the Fire/Heat CD Combination, by Linda Matthie Jacobs, (1998, Mjm Grande Pub)
Servings: 6
Author Notes: These pancakes have incredible texture and flavor. You’ll never think pancakes are boring fare again!
Ingredients: 1 cup cornmeal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoons baking soda
2 large eggs, lightly beaten
1 1/4 cup ow-fat (2%) milk
2 tablespoons vegetable oil
1 serrano or jalapeño pepper, finely chopped
2 tablespoons grated fresh ginger root
Instructions: Preheat oven to 200° F degrees
In a large bowl, combine cornmeal, flour, sugar, baking powder and baking soda. In a medium bowl, combine eggs, milk, oil, serrano or jalapeño pepper and ginger. Pour into dry ingredients and mix until just combined.
Spray nonstick skillet with nonstick cooking spray. Heat skillet over medium heat and spoon in batter for each pancake. Cook until the surface bubbles and the underside is golden brown. Turn and cook until bottom is golden brown as well. Place cooked pancakes in covered casserole and keep warm in oven until all pancakes are cooked and ready to serve.
Diabetic Exchanges:
2-1/2 Starch/Bread, 1-1/2 Fat, 1/2 Meat/Protein, 1/4 Milk
http://www.fabulousfoods.com/recipes/article/57/17794
Buttermilk Pancake Mix
By Bessie Sicard
Photo: Mitch Mandell
Posted July 23rd, 2007
FabulousFoods.com Recommends: Make-A-Mix, by Karine Eliason, (2006, Running Press)
Make-A-Mix
Buy Now
Author Notes: You can save money by preparing a big batch of this dry pancake mix to use whenever the mood for a special breakfast strikes. Instructions are included below for making the basic pancakes, but the mix, just like its store bought counterpart, can be used for other recipes as well.
Ingredients: For Mix :
2 cups dry buttermilk powder
8 cups flour
2/3 cup sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt
To Make Pancakes:
1 egg
2 tablespoons vegetable oil
1 1/2 cup pancake mix
1 cup water (more as needed)
Instructions:
To Make Mix;
Sift all ingredients together. Store in an air tight container and use within 6 months of making.
To Make Pancakes with Mix;
Mix all ingredients until blended together and let the mixture stand for about five minutes.
Lightly oil a large griddle or skillet (preferably non-stick). Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough.
Spoon batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 - 2 minutes. You will know your pancakes are ready to be turned over when large bubbles form on the uncooked surface (see photo). Flip pancakes and cook for about 1 1/2 minutes on the other side. Serve immediately or keep warm on a baking sheet in a 200°F oven until all pancakes are cooked.
http://www.fabulousfoods.com/recipes/article/144/18433
http://www.fabulousfoods.com/recipes/article/144/18432
Recipe for Awesome Applesauce Loaf Mix or Muffin Mix
By Amanda Formaro
Posted July 23rd, 2007
FabulousFoods.com Recommends: Make-A-Mix, by Karine Eliason, (2006, Running Press)
Make-A-Mix
Buy Now
Author Notes:
This recipe was given us by Amanda Formaro, mother of four and owner/editor of FamilyCorner.com Magazine.
The marvelous smell of cinnamon baking in the oven is like no other. It’s spicy-sweet aroma wafts through the kitchen and through the rest of the house, causing family members to come and ask “Whatcha makin’?”
This particular recipe smells so fantastic and tastes so good that the end result lasts less than two days in Amanda’s house. If she makes it in the afternoon, it’s eaten after dinner, the next morning for breakfast, and then as an afternoon snack. So, Amanda decided to turn it into a master mix, making things easier on the cook who has to make it so often.
Ingredients: For Mix:
2 cups shortening
4 cups sugar
7 cups flour
4 teaspoons salt
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
To Make the Applesauce Loaf:
2 eggs
1 cup applesauce
1/2 cup chopped nuts, optional
Instructions:
To Make the Master Mix:
In a very large bowl combine all dry ingredients and mix together well with a fork or whisk. Cut in shortening with a pastry blender, or use two butter knives, scissor style. A wire whisk also works well and is easier on the arm muscles than knives are. When shortening is completely Cut in, the mixture will have a crumbly texture. Be sure to turn the mixture so that entire batch is mixed completely. Store in a tightly covered container for up to 4 months. Each batch of mix makes enough for 4 loaves or approximately 13 1/2 cups. Feel free to double this recipe if your family enjoys this treat as much as mine, or if you need lots of gifts, but you will need two large mixing bowls to do so.
To Make an Awesome Applesauce Loaf:
Preheat oven to 350° F. Grease and flour (do not use cooking spray) a loaf pan. In a large bowl, mix together 3 1/3 cups of master mix with 2 eggs and 1 cup Applesauce. Mix together thoroughly. Add 1/2 cup nuts if desired and mix thoroughly. Pour into loaf pan and bake for 40-50 minutes, or until top crests and loaf is a dark golden brown.
To Make Awesome Applesauce Muffins:
Grease and flour muffin tins, or line them with paper muffin cups. Fill tins 3/4 full. bake at 350° F for 20-30 minutes or until light golden brown.
To Give the Mix as a Gift
This mix makes a wonderful gift for neighbors, family and friends. To make the presentation you see in the photo at right, use an ordinary jelly jar, washed and dried, a dried apple, two short cinnamon sticks, some raffia, and a bit of twisted paper to decorate the lid.
Untwist the twisted paper and hot glue to the lid, trim excess. Glue cinnamon sticks together, crossing each other slightly, and tie with a bit of raffia. Glue sticks to the apple and glue the apple to the lid.
Using a computer print program such as Print Artist or Print Shop Deluxe, create a fun label for your gift jar with instructions for baking the loaves or muffins. Put 1/2 cup of chopped pecans in a sandwich bag and tie with raffia. Print out the Applesauce Loaf recipe or the master mix recipe on an index card and attach a small raffia bow to the upper left hand corner.