Lady Bender uses salted butter plus her berry jams
and makes the icing as noted
Posted on 12/01/2012 9:35:52 AM PST by libertarian27
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Does anyone have any clues about the - White House White Turkey Chili recipe?
I heard that’s what Romney and Obama had the other day, and my mouth started watering just thinking about it.
Then on FOX, on ‘The Five’ Dana Perino said that she had had some while she was working at the WH, and that it was wonderful, but I haven’t had any luck just doing Bing and Google searches.
Any help would be appreciated. :)
Making Zucchini Rice and Cheese casserole for dinner.
1 cup cooked rice (I’m lazy and use Minute Rice)
Slice 2 zucchini (pretty thin). I use 1 green and 1 yellow.
Chop 1 sweet onion and a few garlic cloves.
Fry zucchini, onion and garlic in butter until soft.
Mix rice, zucchini mixture, about 1 cup shredded sharp cheddar cheese, 1/2 cup shredded Parmesan cheese, 2 eggs salt and pepper to taste.
Bake at 350 for @35-40 minutes (9” square greased dish) or until browned a bit on top.
You can add more rice, more zucchini, more cheese, etc. I don’t cook using a lot of precise measurements unless I’m baking.
Tonight I’m adding some leftover ham to the casserole. Sounded good!
White House White turkey! Racist!
Go to My Recipes.com and you will find more white chili recipes than you ever wanted.
Sponge.
1/2 cup unbleached bread flour.
1 Tsp instant yeast.
1 Cup whole milk or Butter Milk.
Mix until a pancake like batter is achieved. Let set until it is nice and foamy.
Dough.
1 Pound: Salami, Hot or Mild Italian Sausage, Peperoni,or Portuguese sausage, hot or mild, fried, save the fat.
3 3/4 cups unbleached flour.
1 Tsp salt.
3 Large eggs.
8 Oz butter, unsalted. 1 Pound Sharp Cheese, shredded.
Maybe some ground red pepper for some spice.
Fry meat while sponge is working, cut sausage into small cubes.
Mix sponge and dry ingrediants, add butter, melted and cooled, add egges slightly beaten, add cheese. Mix until smooth with the dough slightly wet and tackey, adjust flour, until it pulls away from the bowel.
Remove from Bowel and kneed in meat until evenly distributed.
Let rise in a spring form pan until the dough tops the pan edge, about 90 min. Bake in a 350 degree oven until you have a 190 degree internal temperature.
Great in the morning with strong coffee.
I made this recipe from Cooks Illustrated last week and it was wonderful. Perhaps it will hit the spot for you....
SERVES 6 TO 8
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
INGREDIENTS
3pounds bone-in, skin-on chicken breast halves, trimmed of excess fat and skin
1tablespoon vegetable oil
3medium jalapeño chiles
3poblano chiles (medium), stemmed, seeded, and cut into large pieces
3Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2medium onions, cut into large pieces (2 cups)
6medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
1tablespoon ground cumin
1 1/2teaspoons ground coriander
2(14.5-ounce) cans cannellini beans, drained and rinsed
3cups low-sodium chicken broth
3tablespoons fresh lime juice (from 2 to 3 limes)
1/4cup minced fresh cilantro leaves
4scallions, white and light green parts sliced thin
INSTRUCTIONS
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Per Serving:
Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g; Sodium 710 mg
I seared them wthh flour, salt and pepper in hot peanut oil and threw them in a pressure cooker with an onion, a couple of carrots, chopped tomato, a cup of red wine, half a cup pf pace salsa, half a cup of cider vinegar, clove of garlic and seasoned with cayenne, allspice, brown sugar, ground cloves, coriander, and fresh thyme.
Preferred the cooker up for 35 minutes and made a batch of spatzle - flour, egg, water through a sieve into boiling salted water.
I thickened the sauce in the pressure cooked with a little roux after setting the ribs aside.
Family ate every last morsel.
We like this on a cold blustery day.
Tuscan Chicken-serves 4.
2 tbsp flour
salt and pepper
4 skinned chicken quarters
3 tbsp. olive oil
1 red onion, chopped
2 garlic cloves, chopped finely
1 red bell pepper,seeded and chopped
pinch saffron threads
2/3 cup chicken stock or dry white wine
14 oz canned tomatoes, chopped
4 sun dried tomatoes, in oil, drained and chopped
8 oz. sliced portobello mushrooms
2/3 cup chopped pitted black olives
4 oz. lemon juice
fresh basil leaves, to garnish
Place flour on a plate, season with salt and pepper. Coat chicken, shaking off excess. Heat olive oil in large flameproof casserole. Add chicken and cook over medium heat, turning frequently for 5-7 minutes, until golden brown. Remove chicken from the casserole and set aside. Add the onion, garlic and red bell pepper to the casserole and reduce the heat to cook for 5 minutes, stirring occasionally. Stir the saffron into the chicken stock. Stir the tomatoes with their juices, the sun dried tomatoes,mushrooms and olives into the casserole and cook for 3 min, stirring occasionally. Pour in the stock and saffron mixture and the lemon juice. Bring to a boil, then return the chicken to the casserole. Cover and cook in preheated oven (350F) for an hour until chicken is tender. Re-season to your taste. Garnish with chopped fresh basil and serve.
I sometimes serve it with a “gremolata” which is a mixture of fresh bread crumbs, orange (or lemon) zest, chopped parley and chopped garlic-add it before you cover and bake-remove the lid and crisp up the breadcrumbs. I don’t used basil when I serve it this way.
Good with risotto or arborio rice.
I have a pizza sauce recipe if you like making pizza from scratch. The entire process takes lots of time. Making the dough requires that you be on hand when it has risen to it maximum so you can turn it into the pizza pan. We have a bread maker which allows one to put the dough on a time table. Here is the recipe which I do hope you will at least try on a store bought crust:
1 quart tomato sauce
3 cloves garlic, chopped
1 large onion minced
1- 6 oz can tomato paste
olive oil for cooking garlic and onions
1 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon pepper
¼ teaspoon marjoram
½ teaspoon thyme
½ teaspoon oregano
1-½ teaspoon sweat basil
¼ teaspoon sage
1 very small pinch of cinnamon
1 tablespoon grape jelly
sugar to taste (adjust sweetness to compensate for lack of sweetness of tomatoes)
1 carrot pureed with tomato sauce
¼ cup red wine
Pizza Crust for Large 15” Pan:
3 cups Flour
2 teaspoon salt
2 Tablespoons Bread Machine Yeast
1-¼ Cup warm water
½ teaspoon sugar
2 Tablespoons butter (melted)
Proof yeast with sugar and water on bottom of bread machine or large mixing bowl. Add butter, flour, salt. Mix together and kneed, or set bread machine on “first rise” and start. When raised to size of a large grapefruit, lay out on pizza pan and flatten out. Stretch out dough to edges of the pan. In an oven set at 425 degrees, put pan with dough in oven for 4 minutes. This precooks the dough so that the topping does not cause the dough to get gummy. You do not have a professional pizza oven and this step is necessary.
Method for the sauce:
Chop onion and garlic until finely minced in food processor. Sauté onion and garlic in olive oil using the pan you intend to use for simmering the other ingredients. The onion mixture should just start to turn brown. Do this on a low enough heat to keep this browning process under control to keep from burning.
Puree tomato sauce with carrot until smooth (about 4 minutes in food processor). If there are bits of onion and garlic left in the bowl after emptying the minced onion mixture in the pan, these bits can mix in with the tomato sauce. This puree can be used to stop the browning process of the onion at the perfect stage of browning (the browning of the onion and garlic gives this sauce a unique taste). When the onion mixture has browned, add the tomato puree and adjust the heat for simmer. Use the wine to rinse out the food processor bowl to be poured into the tomato sauce in the pan.
Add the other ingredients and simmer in the pot uncovered, stirring every 10 minutes, until the sauce is thick. Add sugar at the moment the proper thickness is reached to give the sweetness desired. I like my sauce on the sweet side, which seems to bring out the rich seasonings found in this recipe.
Enjoy!
A note about my pizza sauce recipe: The sauce will make several pizzas. Use enough sauce to coat the pizza dough. Add the toppings of your choice. I like to make 1/2 Canadian Bacon, pineapple onion and green pepper; with plenty of mozzarella cheese over my sauce. The other half, I top my sauce with plenty of pepperoni, black olives, and mozzarella cheese. MMmmmm. Goood!
Lady Bender uses salted butter plus her berry jams
and makes the icing as noted
<Easy to make, but it was a little plain. However, when I went to the website to get the link, I noticed a bunch of variations on the theme, which could improve it.
I have the Bisquick impossible pie book. I love it, but yes, some of the recipes are bland. I take the basic recipe and jazz it up with the spices, onions, etc. that I like. The recipes are easy, the food tasty, and they don’t need any weird ingredients.
I love the reviews on cooking websites. It’s great to see what works and what doesn’t before you make a dish.
You didn’t REALLY say to put grape jelly in pizza sauce, did you? EWWWWWWWWWWW!
Yes. Use Concord grape jelly. The trick came from a gourmet cooking show. The natural sweetness compliments the tomato and the red wine.
I love experiementing with Italian and Mexican dishes. I have gotten very lazy over the years depending on the oh so good bottled sauces. I used to make my own pizza & marinara sauce with our huge crop of tomatoes. Fun times
Now I find it interesting to see the ideas from those who still love to do scratch cooking
I will try your sauce & crust. I think the idea of the grape jelly is fun. Over the years at good pizza shops I have experienced all different flavors in the sauces. Some more sweet & some with interesting herbs that flavor uniquely. I have really grown fond of fennel in Italian cooking & soups.
Thank you for taking the time to post your own recipes
Anytime I make tomato sauce for spaghetti or pizza, I always add sugar. You MUST add a little sugar, maybe a teaspoonful depending, that was my mom’s trick, it’s to counteract the acid and mellow it out. Always taste as you cook, too.
Oh, yeah, that just got posted on Facebook for my relatives to see. Here’s wishing you a wonderful crudite this season.
Exactly. In my Post #30 I say to add sugar to taste. I have been using brown sugar. However, I think white sugar gives a cleaner sweetness. The use of Concord grape jelly adds the grape dimension to the sauce, when adding to the wine, compliments the tomato and adds a complexity to the flavor. By a slow cooking process, you can also create a caramelization of the sugars, but do not overdo it. I usually cook this sauce until it has thickened and put it on a pizza, straight away, as soon as it is cool. The remainder, I freeze.
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