Popeyes biscuits
2 cups bisquik
1/2 cup lemon lime soda
1/2 cup sour cream
Mix in sour cream with pastry blender, stir in sprite. Roll flat and cut into circles, place on baking sheet and bake at 400 degrees for 10-12 minutes. Brush tops with butter.
Chili's baby back ribs
4 racks of baby-back pork ribs
SAUCE 1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick. When you're ready to make the ribs, preheat the oven to 300 degrees. Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch. When the ribs are just about done, preheat your barbecue grill to medium heat. Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn. Serve the ribs with extra sauce on the side and lots of napkins.
Potato skins
5 baked potato skins, cut in half (empty of most potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded
Heat oven to 375F. Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard. Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted. Serve with sour cream. For a bit of variety try Ranch dressing.
Tuesday, February 12, 2008
Applebees recipes (continued)
Bourban Street Steak
2 tenderloin steaks (1 1/2 inches thick)
2 tablespoons bourbon
2 tablespoons brown sugar
1/4 tablespoon freshly ground black pepper
Salt to taste
Combine bourbon, brown sugar and pepper; rub over steaks. Heat grill.Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve. Makes 2 servings. (sauce can be made by cooking 1 tbsp butter in saucepan, add 1 tbsp brown sugar, 1 tbsp bourbon, 1/4 tsp cracked pepper, stir in 1 tsp flour. cook over heat until sauce begins to thicken.)
Hot Wings
12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour
Cook the wings until done either bake or deep-fry. Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix remaining sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or until warm.Serve with celery sticks and blue-cheese dressing. (These are great reheated, but get hotter each time!)
2 tenderloin steaks (1 1/2 inches thick)
2 tablespoons bourbon
2 tablespoons brown sugar
1/4 tablespoon freshly ground black pepper
Salt to taste
Combine bourbon, brown sugar and pepper; rub over steaks. Heat grill.Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once. Season to taste with salt and serve. Makes 2 servings. (sauce can be made by cooking 1 tbsp butter in saucepan, add 1 tbsp brown sugar, 1 tbsp bourbon, 1/4 tsp cracked pepper, stir in 1 tsp flour. cook over heat until sauce begins to thicken.)
Hot Wings
12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour
Cook the wings until done either bake or deep-fry. Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently.When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix remaining sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or until warm.Serve with celery sticks and blue-cheese dressing. (These are great reheated, but get hotter each time!)
copy cat recipe - Applebees ribs
Applebee's Baby Back Ribs recipe
Comment from Joseph P. - I used to be a prep cook for Applebee's and have a comment about the baby back ribs. The sauce was prepackaged, so I can't help you there. But before they covered the ribs with sauce, they would actually coat them with bacon grease to make them tender and then cover them with foil and broil them. After they were broiled they would cover them with sauce and grill them to serve. (Personally i liked them right out of the broiler without the sauce). Just an FYI.
3 racks (about 1 pound each) pork babyback ribs, each cut in half
Barbecue Sauce:1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.Servings: 3
Comment from Joseph P. - I used to be a prep cook for Applebee's and have a comment about the baby back ribs. The sauce was prepackaged, so I can't help you there. But before they covered the ribs with sauce, they would actually coat them with bacon grease to make them tender and then cover them with foil and broil them. After they were broiled they would cover them with sauce and grill them to serve. (Personally i liked them right out of the broiler without the sauce). Just an FYI.
3 racks (about 1 pound each) pork babyback ribs, each cut in half
Barbecue Sauce:1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.Servings: 3
Light fluffy rolls
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg -- lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter or margarine -- for brushing rolls
Directions: Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased-side up.
Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter.
Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg -- lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter or margarine -- for brushing rolls
Directions: Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased-side up.
Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter.
Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
Sunday, February 10, 2008
Valentines day feast
I think we are keeping it simple this V-day, Brian wont get home until 8pm.. and he works the next morning at 5.. so I am making him a comfort food dinner.
Menu:
Citrus and Garlic whole roasted chicken
Grilled Asparagus wrapped in proscuitto
Steamed artichokes with garlic pesto butter
Roasted cauliflower and garlic mashed potatoes
Easy, simple, and delicious.
Chicken: Clean a roaster chicken, wash inner cavity and trim off excess fat. Rub inside cavity with kosher salt, and then rub entire chicken with olive oil. Break up one whole head of garlic and mash with either your knife or a rolling pin, and put the whole mess of it inside your chicken. Cut an orange and a lemon in half, squeeze juices into chicken, and place the peels inside chicken as well. Preheat your oven to 375. Sprinkle some kosher salt, pepper, garlic powder, and some Italian seasoning on top of your chicken. Create a tent of aluminum foil and set it over your chicken, but don’t press it against the meat.
Roast for 45 minutes, remove foil and baste chicken. Roast for another 45 minutes, and check for internal temp, or poke a hole where the thigh meets the breast and see if the juices run clear.. clear juices mean your chicken is done. Another sure sign is if the leg easily separates from the chicken body.
Grilled Asparagus: Simple, simple, simple! In the summer I make this on the BBQ, but your broiler works just fine. Snap off the ends of your asparagus where the stem naturally wants to snap. Toss with some olive oil, kosher salt, and cracked pepper. Lay out on broiler pan and broil until starting to blacken on the tips. It should still be crisp, it will have wonderful flavor. Take a strip of proscuitto and wrap it around 6-10 spears, then set back under the broiler for a few seconds on each side to seal.
Steamed Artichokes: Trim off the ends of your artichokes so they sit flat in the bottom of your largest pot. Fill your pot with 50% water, 50% chicken stock. Add in a tsp garlic powder, juice of one whole lemon, and 1 tbsp kosher salt. You can also toss in some garlic, but keep the cloves whole. You may need to use a plate to keep your artichokes weighted down in the water, cook until the "leaves" pull freely from the body of the artichoke.
Dipping sauce: 1/4 cup pesto (I just buy bertolli pre-made pesto, its wonderful), 1/2 tbsp minced garlic, 1/4 cup butter. Melt in small saucepan and cook for a few minutes over low heat until well combined, serve in small ramekins or dipping sauce dishes.
Roasted Cauliflower and garlic mashed potatoes: 1 pound cauliflower florets, steamed until very soft. 5 roasted garlic cloves, 2 pounds skinned potatoes, boiled until soft. Toss cauliflower into food processor and pulse until smooth and creamy. Stream in some cream if needed. Add in garlic, and potatoes, and pulse until super creamy and smooth. I put mine in a frosting bag and pipe with a star tip for a fancier look, and then set some of the cut chicken slices on top of the potatoes.
Chicken Pot Chicken Pot Chicken Pot Piiiiiie
Simple, Simple, Simple... and WAY delicious!
1 box puff pastry (comes with two sheets, defrost both sheets according to directions)
1 large can cream of chicken soup (family size can)
1 bag mixed veggies (corn, peas, carrots, green beans)
4 large potatoes, peeled and cut into bite size chunks
2-3 large chicken breasts, trimmed and skinned
optional : add one large chopped yellow onion.
Use salt, pepper, garlic powder, onion powder to taste.
Boil or roast your chicken breasts and either shred or cut into chunks. Place in large mixing bowl and pour in your mixed veggies and your can of soup. Microwave your potatoes for about 5 minutes or until slightly starting to cook. Preheat oven to 400 degrees.
Mix your potatoes into your mix, and line the bottom (not the sides) of a 9x13 glass pyrex dish with some puff pastry. Bake for 10 minutes or until slightly browned, then pour mixture on top, smooth out, and top with last sheet of puff pastry. You will need to trim it to fit, kitchen shears work best for working with puff pastry. Brush the top with a beat egg, bake at 400 degrees for 25-30 minutes until crust is golden brown and filling is bubbly.
1 box puff pastry (comes with two sheets, defrost both sheets according to directions)
1 large can cream of chicken soup (family size can)
1 bag mixed veggies (corn, peas, carrots, green beans)
4 large potatoes, peeled and cut into bite size chunks
2-3 large chicken breasts, trimmed and skinned
optional : add one large chopped yellow onion.
Use salt, pepper, garlic powder, onion powder to taste.
Boil or roast your chicken breasts and either shred or cut into chunks. Place in large mixing bowl and pour in your mixed veggies and your can of soup. Microwave your potatoes for about 5 minutes or until slightly starting to cook. Preheat oven to 400 degrees.
Mix your potatoes into your mix, and line the bottom (not the sides) of a 9x13 glass pyrex dish with some puff pastry. Bake for 10 minutes or until slightly browned, then pour mixture on top, smooth out, and top with last sheet of puff pastry. You will need to trim it to fit, kitchen shears work best for working with puff pastry. Brush the top with a beat egg, bake at 400 degrees for 25-30 minutes until crust is golden brown and filling is bubbly.
Friday, February 8, 2008
Three plan ahead breakfasts
I make these baggies at the start of the month.. they really help when I want to throw a meal together quickly. I put all my dry ingredients into a baggie (the quart size works well for all of these) and then label the outside with the wet ingredients.
For example.. my baggie looks like this:
Here are the recipes I use most frequently
Crepes
Dry ingredients
1 1/2 cups all purpose flour
2 tbsp sugar (white sugar)
1/2 tsp baking powder
1/2 tsp salt
label your bag with wet ingredients
2 cups milk
2 tbsp butter, melted
2 large eggs
1 tsp vanilla.
Easy as that! When you make your crepes, add the dry ingredients to the wet, and use a blender to combine. Pulse about 6 times, until smooth and no chunks remain. Allow batter to sit in fridge for 1 hour for bubbles to begin to work their way out of the batter.
Pancakes
Dry ingredients
1 cup flour
1 tbsp sugar
3 tsp baking powder
1/4 tsp salt
label your bag with wet ingredients
1 large egg
3/4 cup milk
2 tbsp veg. oil
Combine dry and wet ingredients in mixing bowl and stir with whisk until well combined, but some chunks will remain, and thats OK. Cook on griddle heated to 375. You will know its time to turn your pancakes when bubbles form in the center and sides of your pancake.
Waffles
Dry Ingredients
2 cups flour
1 tbsp sugar
4 tsp baking powder
1/4 tsp salt
Label your bag with wet ingredients
2 large eggs
1 3/4 cups milk
1/2 cup veg oil
Beat eggs and milk until fluffy, beat in remaining ingredients until smooth (small chunks may remain, but dont beat until batter is foamy) Check your waffle iron for amount to scoop into iron, standard amount is 2/3 cup. Standard baking time is 5 minutes, but check your manufacturers instructions.
For example.. my baggie looks like this:
Here are the recipes I use most frequently
Crepes
Dry ingredients
1 1/2 cups all purpose flour
2 tbsp sugar (white sugar)
1/2 tsp baking powder
1/2 tsp salt
label your bag with wet ingredients
2 cups milk
2 tbsp butter, melted
2 large eggs
1 tsp vanilla.
Easy as that! When you make your crepes, add the dry ingredients to the wet, and use a blender to combine. Pulse about 6 times, until smooth and no chunks remain. Allow batter to sit in fridge for 1 hour for bubbles to begin to work their way out of the batter.
Pancakes
Dry ingredients
1 cup flour
1 tbsp sugar
3 tsp baking powder
1/4 tsp salt
label your bag with wet ingredients
1 large egg
3/4 cup milk
2 tbsp veg. oil
Combine dry and wet ingredients in mixing bowl and stir with whisk until well combined, but some chunks will remain, and thats OK. Cook on griddle heated to 375. You will know its time to turn your pancakes when bubbles form in the center and sides of your pancake.
Waffles
Dry Ingredients
2 cups flour
1 tbsp sugar
4 tsp baking powder
1/4 tsp salt
Label your bag with wet ingredients
2 large eggs
1 3/4 cups milk
1/2 cup veg oil
Beat eggs and milk until fluffy, beat in remaining ingredients until smooth (small chunks may remain, but dont beat until batter is foamy) Check your waffle iron for amount to scoop into iron, standard amount is 2/3 cup. Standard baking time is 5 minutes, but check your manufacturers instructions.
Thursday, February 7, 2008
Delish Easy Casserole
1 pound pasta (maccaroni, or penne are best for this)
1 package frozen chopped spinach, defrosted and drained
1 pound ground meat (I used beef, but pork, lamb, or turkey would all be good in this)
1 large yellow onion, chopped.
1/4 cup flour
3 cups milk
2 tbsp butter
2 cups parmesean cheese (fresh, not the canned kind)
Boil your pasta and set aside to drain.
Brown your meat in a frying pan and add your onion. Cook until onion is soft, and then add your spinach. Saute until warm, set aside.
In a medium saucepan, melt your butter and stir in your flour. You are making a roux; cook using a wisk until the mixture boils but you dont want it to brown too much. Wisk in your 3 cups of milk, and cook over medium heat until sauce begins to thicken. Add 1 cup parmesean cheese and stir until melted.
Meanwhile, Toss the meat, onion, and spinach mixture into the noodles and then pour your cheese mixture over the top and toss well. Pour into a well greased pyrex baking dish or casserole dish. Top with remaining parmesean cheese and bake for 15-20 min at 375 degrees. To crisp up the top, set under broiler for a few minutes.
1 package frozen chopped spinach, defrosted and drained
1 pound ground meat (I used beef, but pork, lamb, or turkey would all be good in this)
1 large yellow onion, chopped.
1/4 cup flour
3 cups milk
2 tbsp butter
2 cups parmesean cheese (fresh, not the canned kind)
Boil your pasta and set aside to drain.
Brown your meat in a frying pan and add your onion. Cook until onion is soft, and then add your spinach. Saute until warm, set aside.
In a medium saucepan, melt your butter and stir in your flour. You are making a roux; cook using a wisk until the mixture boils but you dont want it to brown too much. Wisk in your 3 cups of milk, and cook over medium heat until sauce begins to thicken. Add 1 cup parmesean cheese and stir until melted.
Meanwhile, Toss the meat, onion, and spinach mixture into the noodles and then pour your cheese mixture over the top and toss well. Pour into a well greased pyrex baking dish or casserole dish. Top with remaining parmesean cheese and bake for 15-20 min at 375 degrees. To crisp up the top, set under broiler for a few minutes.
Cashew Chicken (crock pot)
1 can roasted cashews
2 cans cream of chicken soup, 1 can water
2 bunches green onions
4 boneless skinless chicken breasts
salt and pepper to taste
1 tsp red chili pepper flake
Mix cans of soup and can of water into your crock pot. Chop your green onions and stir in, as well as red pepper flake and about 1/2 tsp pepper and 1 tbsp salt. Stir in all but a handfull of cashews. Add your chicken breasts. Set to 6-8 hour and let simmer away! Serve in a bowl, over a generous portion of white rice. Top with remaining cashews and some fresh chopped green onion for some extra flavor.
2 cans cream of chicken soup, 1 can water
2 bunches green onions
4 boneless skinless chicken breasts
salt and pepper to taste
1 tsp red chili pepper flake
Mix cans of soup and can of water into your crock pot. Chop your green onions and stir in, as well as red pepper flake and about 1/2 tsp pepper and 1 tbsp salt. Stir in all but a handfull of cashews. Add your chicken breasts. Set to 6-8 hour and let simmer away! Serve in a bowl, over a generous portion of white rice. Top with remaining cashews and some fresh chopped green onion for some extra flavor.
Sunday, November 11, 2007
well...
I haven't posted anything in forever.. I know, I am being a horrible blogger.. but life came up. I am renovating my kitchen right now, and when it is finished, new posts will be up,ASAP.
the crock pot has been getting alot of use, because I am simply strapped for time and energy right now..
some new crock pot recipes i tried that are delish and more...
Sundried tomato stuffed chicken
Creamy Cashew chicken
Pot Roast Stew
I also learned some very yummy new appetizers, which post thanksgiving, will make their debut on this very blog.
Happy Thanksgiving everyone, until then.
the crock pot has been getting alot of use, because I am simply strapped for time and energy right now..
some new crock pot recipes i tried that are delish and more...
Sundried tomato stuffed chicken
Creamy Cashew chicken
Pot Roast Stew
I also learned some very yummy new appetizers, which post thanksgiving, will make their debut on this very blog.
Happy Thanksgiving everyone, until then.
Wednesday, August 29, 2007
FUNNEL CAKE!
Oh yes. I have never had a funnel cake until this summer. Brian and I went to the local amusement park, and he couldnt resist getting one. Soon after a friend sent along the recipe and I thought it would be a fun thing to try!
Some things to know. This batter has NO water in it. Water+Oil=SPLATTERING OIL. Bad. Make sure none of the tools you are using have water on them or in them! You can make this without a funnel, just place the batter in a plastic baggie and cut off the tip, it will come out very fast so it is not ideal, but it will work.
Funnel Cake Recipe:
1 1/3 cups flour
1/4 tsp salt
2 1/2 tbsp sugar
3/4 tsp baking powder
1/2 tsp baking soda
1 egg
1 tsp vanilla
1 cup milk
Mix all ingredients together, and let sit in fridge for about 30 minutes. Heat oil in frying pan, 1" deep. Pour some batter into your funnel, and place your finger over the hole. Move your finger and let the batter fall into the oil in a lattice or swirl pattern until you reach the size of cake you would like. your funnel cake will cook very quickly, and quite possibly you will need to flip it as soon as you get all the batter poured in, so move quickly and be prepared! Flip once, each side only takes 1-3 minutes!
Strawberry sauce (for drizzling on top)
3 cups frozen strawberries
1 cup sugar
Microwave strawberries for 4 minutes to thaw. Pour liquid and berries into a saucepan and cook over med heat with sugar until boiling. Reduce to low and cook for 10-15 minutes. Drizzle on top of funnel cake!
Some things to know. This batter has NO water in it. Water+Oil=SPLATTERING OIL. Bad. Make sure none of the tools you are using have water on them or in them! You can make this without a funnel, just place the batter in a plastic baggie and cut off the tip, it will come out very fast so it is not ideal, but it will work.
Funnel Cake Recipe:
1 1/3 cups flour
1/4 tsp salt
2 1/2 tbsp sugar
3/4 tsp baking powder
1/2 tsp baking soda
1 egg
1 tsp vanilla
1 cup milk
Mix all ingredients together, and let sit in fridge for about 30 minutes. Heat oil in frying pan, 1" deep. Pour some batter into your funnel, and place your finger over the hole. Move your finger and let the batter fall into the oil in a lattice or swirl pattern until you reach the size of cake you would like. your funnel cake will cook very quickly, and quite possibly you will need to flip it as soon as you get all the batter poured in, so move quickly and be prepared! Flip once, each side only takes 1-3 minutes!
Strawberry sauce (for drizzling on top)
3 cups frozen strawberries
1 cup sugar
Microwave strawberries for 4 minutes to thaw. Pour liquid and berries into a saucepan and cook over med heat with sugar until boiling. Reduce to low and cook for 10-15 minutes. Drizzle on top of funnel cake!
GREEK NIGHT
Chicken souvlaki is one of my all time favorite foods.. I love greek food, so a few nights ago I made a large greek inspired meal. No pics... but take my word for it, it was delish!
Chicken Souvlaki
One large chicken breast for each person eating (cut into large cubes)
4 lemons, juiced
1 tbsp minced garlic
1 tbsp italian seasoning
Marinade chicken cubes in lemon, garlic, and seasoning. Stick cubes onto skewers, tightly. Brush with olive oil and grill until cooked through.
Roasted Potatoes
8-10 small yellow potatoes, washed but not peeled, cut in halves or fourths
2 tbsp SLICED garlic
1 tbsp italian seasoning
5 tbsp olive oil
Toss potatoes in garlic, seasoning, and oil. Bake at 350 degrees for 30-45 minutes, or until soft.
Taziki sauce
small container plain yogurt
1/2 of a small cucumber, seeded and minced
1 tsp minced garlic
2 pinches dill (fresh or dry)
6 tbsp minced white onion
Mix ingredients together, and place in fridge until needed.
Greek "salad"
6 roma tomatoes, seeded and cut into 1" cubes
1 large english cucumber, peeled and cut into 1" cubes
1 large white onion, cut into cubes
1/2 cup kalamata olives, pitted
1/2 cup crumbled feta cheese
1 tbsp white vinegar
salt and pepper
I also made my hummas (recipe in previous post), and Brian brought home some Nan bread, which is alot like Pita bread, but a bit more stretchy and flavorful. This dinner was soooo good we ate until we were stuffed. Whats nice about it, is that there is plenty for everyone, and even my kids love it!
Chicken Souvlaki
One large chicken breast for each person eating (cut into large cubes)
4 lemons, juiced
1 tbsp minced garlic
1 tbsp italian seasoning
Marinade chicken cubes in lemon, garlic, and seasoning. Stick cubes onto skewers, tightly. Brush with olive oil and grill until cooked through.
Roasted Potatoes
8-10 small yellow potatoes, washed but not peeled, cut in halves or fourths
2 tbsp SLICED garlic
1 tbsp italian seasoning
5 tbsp olive oil
Toss potatoes in garlic, seasoning, and oil. Bake at 350 degrees for 30-45 minutes, or until soft.
Taziki sauce
small container plain yogurt
1/2 of a small cucumber, seeded and minced
1 tsp minced garlic
2 pinches dill (fresh or dry)
6 tbsp minced white onion
Mix ingredients together, and place in fridge until needed.
Greek "salad"
6 roma tomatoes, seeded and cut into 1" cubes
1 large english cucumber, peeled and cut into 1" cubes
1 large white onion, cut into cubes
1/2 cup kalamata olives, pitted
1/2 cup crumbled feta cheese
1 tbsp white vinegar
salt and pepper
I also made my hummas (recipe in previous post), and Brian brought home some Nan bread, which is alot like Pita bread, but a bit more stretchy and flavorful. This dinner was soooo good we ate until we were stuffed. Whats nice about it, is that there is plenty for everyone, and even my kids love it!
Orange Chicken!
This is a Panda Express copy-cat recipe... it turned out really well. I liked the taste, but it had a bit too much vinegar for me. I will add more orange zest next time I make it as well. Overall, its yummy and quick to make.
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil (for frying)
1/2 cup cornstarch
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup fresh orange juice
1 teaspoon sesame oil
***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar
Zest of half an orange
5 tablespoons white vinegar
Zest of half an orange
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once!
Sunday, August 19, 2007
post to come...
later today when I have time.
Orange Chicken
and
Chicken souvlaki, greek roasted potatoes, taziki, hummus, and nan bread
both were sooo yummy! I didnt think the Orange Chicken would turn out as well as it did. Recipes will be posted later!
Orange Chicken
and
Chicken souvlaki, greek roasted potatoes, taziki, hummus, and nan bread
both were sooo yummy! I didnt think the Orange Chicken would turn out as well as it did. Recipes will be posted later!
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