If you have tried to make your own mozzarella now you are probably wondering what to do with all that leftover whey – Here is another recipe:
This bread is delicious - compare to store-bought. It is very easy to make and it freezes well. I make a half recipe, because I’m not sure my mixer bowl will handle 12 cups of flour!
2 Tbsp. sugar
1 ⅓ cup warm water
Dissolve the sugar in the water.
4 Tbsp. active dry yeast
Pour the yeast into a large bowl or plastic container. Add the sugar water and let sit for at least 10 minutes.
Cornmeal, for sprinkling
Meanwhile, grease four loaf pans and sprinkle with the cornmeal.
12 cups sifted all-purpose flour
½ tsp. baking soda
In a large bowl, combine 6 cups of the flour and the baking soda.
4 cups whey
4 tsp. salt
In a medium-sized saucepan, combine the whey and salt and warm over low heat until just lukewarm. Stir the yeast mixture, then pour the warm whey into it. Stir to combine.
Pour the yeast mixture into the flour mixture and stir. Add the remaining flour and combine. (This will take a few minutes, as it makes a very stiff, dry batter. Keep stirring until all of the flour is absorbed.
Preheat the oven to 400 degrees.
Spoon the batter into the prepared loaf pans and press flat. Sprinkle the tops with cornmeal. Let rise in a warm place until the center is 1 ½ inches above the rim of the pan. (The top of the stove is a good place to do this while the oven preheats.)
Bake for 30 minutes.
Yield: 4 loaves
Showing posts with label Tara. Show all posts
Showing posts with label Tara. Show all posts
Monday, April 6, 2009
Wednesday, April 1, 2009
Ricotta from Heaven
www.cheesemaking.com
Use fresh whey leftover from making 30-Minute Mozzarella, that is no more than 3 hours old.
Heat the whey in a pot until foam appears. This usually happens just prior to boiling; if the mixture boils, it will taste burned.
Turn off the heat; let the whey set for 5 minutes.
Gently skim off the foam and place the whey in a colander lined with butter muslin.
Let drain for 15 minutes, then refrigerate. This ricotta will keep for up to 1 week in the refrigerator.
Yield: About ½ pound per gallon of whey.
Use fresh whey leftover from making 30-Minute Mozzarella, that is no more than 3 hours old.
Heat the whey in a pot until foam appears. This usually happens just prior to boiling; if the mixture boils, it will taste burned.
Turn off the heat; let the whey set for 5 minutes.
Gently skim off the foam and place the whey in a colander lined with butter muslin.
Let drain for 15 minutes, then refrigerate. This ricotta will keep for up to 1 week in the refrigerator.
Yield: About ½ pound per gallon of whey.
30-Minute Mozzarella
www.animalvegetablemiracle.com
We made this over the weekend. It’s very easy and satisfying to make your own cheese. You can use the leftover whey to make ricotta (also very easy).
Measure out all additives before you start, in clean glass or ceramic cups. Use unchlorinated water.
1 gallon pasteurized milk (NOT ultra-pasteurized)
1 ½ level teaspoons citric acid dissolved in ¼ cup cool water
Stir the milk on the stove in a stainless steel kettle, heating very gently. Add 55 degrees add the citric acid solution and mix thoroughly. At 88 degrees it should begin to curdle.
¼ tsp. liquid rennet, diluted in ¼ cup cool water
Gently stir in diluted rennet with up-and-down motion, and continue heating the milk to just over 100 degrees, then turn off heat. Curds should be pulling away from sides of pot, ready to scoop out. They whey should be clear. (If it’s still milk, wait a few minutes.) Use a large slotted spoon or ladle to move curds from pot to a 2-quart microwaveable bowl. Press curds gently with hands to remove as much whey as possible, and pour it off.
Microwave the curds on high for one minute, then knead the cheese again with hands or a spoon to remove more whey. (Rubber gloves help – this gets hot!) Microwave two more times (about 35 seconds each), kneading between each heating. At this point, salt the cheese to taste, then knead and pull until it’s smooth and elastic. When you can stretch it into ropes like taffy, you are done. If the curds break instead, they need to be reheated a bit (but don’t over cook it, or it will turn stiff and dry) Once cheese is smooth and shiny, roll it into small balls to eat warm or store for later in the refrigerator.
We made this over the weekend. It’s very easy and satisfying to make your own cheese. You can use the leftover whey to make ricotta (also very easy).
Measure out all additives before you start, in clean glass or ceramic cups. Use unchlorinated water.
1 gallon pasteurized milk (NOT ultra-pasteurized)
1 ½ level teaspoons citric acid dissolved in ¼ cup cool water
Stir the milk on the stove in a stainless steel kettle, heating very gently. Add 55 degrees add the citric acid solution and mix thoroughly. At 88 degrees it should begin to curdle.
¼ tsp. liquid rennet, diluted in ¼ cup cool water
Gently stir in diluted rennet with up-and-down motion, and continue heating the milk to just over 100 degrees, then turn off heat. Curds should be pulling away from sides of pot, ready to scoop out. They whey should be clear. (If it’s still milk, wait a few minutes.) Use a large slotted spoon or ladle to move curds from pot to a 2-quart microwaveable bowl. Press curds gently with hands to remove as much whey as possible, and pour it off.
Microwave the curds on high for one minute, then knead the cheese again with hands or a spoon to remove more whey. (Rubber gloves help – this gets hot!) Microwave two more times (about 35 seconds each), kneading between each heating. At this point, salt the cheese to taste, then knead and pull until it’s smooth and elastic. When you can stretch it into ropes like taffy, you are done. If the curds break instead, they need to be reheated a bit (but don’t over cook it, or it will turn stiff and dry) Once cheese is smooth and shiny, roll it into small balls to eat warm or store for later in the refrigerator.
Tuesday, March 17, 2009
Stuffed French Toast Casserole
Also from my (library's) new favorite cookbook Bake Until Bubbly, all about casseroles. Here is a nice break-away from cereal and pancakes every other morning.
8 Stale or fresh white loaf bread, thick
1/2 lb. Cream cheese
1 Granny Smith apple, large
6 Eggs, large
1 cup Whole milk
1 1/2 tsp. Cinnamon, ground
3 Tbsp. Confectioners’ sugar, sifted
Maple or fruit syrup (for drizzling)
Remove crusts from bread and cube. Cube cream cheese. Peel, core and chop apple. Cover the bottom of an ungreased 8x3½ -deep round soufflé dish with half of the bread cubes. Scatter the cream cheese cubes evenly over the bread. Sprinkle the chopped apple over the cream cheese. Cover with remaining bread cubes.
In a bowl, beat the eggs, milk, and cinnamon until well blended. Pour this egg mixture over the bread.
Bake at 375º until the eggs are set and the apples are slightly crunchy, about 35 minutes. Sprinkle with confectioners’ sugar, if desired, and serve with the syrup of your choice.
8 Stale or fresh white loaf bread, thick
1/2 lb. Cream cheese
1 Granny Smith apple, large
6 Eggs, large
1 cup Whole milk
1 1/2 tsp. Cinnamon, ground
3 Tbsp. Confectioners’ sugar, sifted
Maple or fruit syrup (for drizzling)
Remove crusts from bread and cube. Cube cream cheese. Peel, core and chop apple. Cover the bottom of an ungreased 8x3½ -deep round soufflé dish with half of the bread cubes. Scatter the cream cheese cubes evenly over the bread. Sprinkle the chopped apple over the cream cheese. Cover with remaining bread cubes.
In a bowl, beat the eggs, milk, and cinnamon until well blended. Pour this egg mixture over the bread.
Bake at 375º until the eggs are set and the apples are slightly crunchy, about 35 minutes. Sprinkle with confectioners’ sugar, if desired, and serve with the syrup of your choice.
Frankfurter Casserole
This casserole is so easy and filling, everone will love it. Oh, and it's inexpensive to make, but doesn't taste cheap. I got the original recipe from my new favorite cookbook, Bake Until Bubbly. We had this for dinner last night and I made a few adjustments.
3/4 lbs. macaroni, half-cooked
3 Tbsp. unsalted butter
2 cups chicken broth
1 lb. frankfurters, cut-up
1 cup sour cream
Preheat oven to 350 degrees.
Toss the macaroni with butter and place in an 9x9 casserole dish. Pour broth over macaroni, and place frankfurters on top. Bakee uncovered until the franks are nearly splitting apart, about 25 minutes.
Stir in the sour cream and bake another 5 minutes, then serve hot.
Makes 4-6 servings.
3/4 lbs. macaroni, half-cooked
3 Tbsp. unsalted butter
2 cups chicken broth
1 lb. frankfurters, cut-up
1 cup sour cream
Preheat oven to 350 degrees.
Toss the macaroni with butter and place in an 9x9 casserole dish. Pour broth over macaroni, and place frankfurters on top. Bakee uncovered until the franks are nearly splitting apart, about 25 minutes.
Stir in the sour cream and bake another 5 minutes, then serve hot.
Makes 4-6 servings.
Monday, February 23, 2009
Flautas
Chicken Flutes - Yields 12 flautasThese are as easy to make as a taco salad. And can be quite a filling meal if topped heavy.
Ingredients:
1 cup finely chopped cooked chicken
12 7”-8” flour tortillas
Oil for frying.
12 7”-8” flour tortillas
Oil for frying.
Spoon 1 rounded tbsp. of the chicken across bottom of each tortilla. Roll up tightly; secure with wooden picks. Heat 1-in of oil to 350º in a 4-quart Dutch oven. Cook tortillas in oil, turning once, until golden brown, about 2 minutes; drain. Remove wooden picks.
Top with desired condiments:
Salsa, Guacamole, Sour cream, Sliced olives, Chili peppers, Grated Cheese, Shredded lettuce, Chopped tomatoes, etc.
Thursday, February 19, 2009
Scotch Shortbread
1 lb. butter, softened
1 cup sugar
4 cups flour
Cream butter and add sugar; beat until light and fluffy. Add flour and mix well. Chill several hours. Roll out about 1/4 inch thick on floured board. Cut into 2x2 inch squares and place on ungreased baking sheet. Prick each cookie several times with fork. Bake at 325 F about 30 minutes, until cookies are delicately brown. Cool slightly before removing from cookie sheet.
Serve with lemon curd.
Makes about 40 cookies.
1 cup sugar
4 cups flour
Cream butter and add sugar; beat until light and fluffy. Add flour and mix well. Chill several hours. Roll out about 1/4 inch thick on floured board. Cut into 2x2 inch squares and place on ungreased baking sheet. Prick each cookie several times with fork. Bake at 325 F about 30 minutes, until cookies are delicately brown. Cool slightly before removing from cookie sheet.
Serve with lemon curd.
Makes about 40 cookies.
Monday, February 16, 2009
Creamed Rutabaga
Rutabaga used to be considered poor man's food because it was easy to grow, like potatoes. This is an easy and nutritious side dish; a nice alternative to mashed potatoes.
1 rutabaga, peeled, cubed
6 carrots, peeled, cut up
¼ cup butter to season
Salt & pepper to taste
Boil veggetables until tender, about 20-30 minutes. Mash and add seasonings.
1 rutabaga, peeled, cubed
6 carrots, peeled, cut up
¼ cup butter to season
Salt & pepper to taste
Boil veggetables until tender, about 20-30 minutes. Mash and add seasonings.
Thursday, December 18, 2008
Festive Pineapple Cranberry Salad
A new alternative to traditional cranberry sauce.
1 can (20 oz.) crushed pineapple, undrained
2 pkg. (4-servings each) raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1 green apple, chopped
2/3 cup chopped walnuts, (opt.)
Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened.
Stir in pineapple, apple and walnuts (if desired).
Refrigerate 4 hours or until firm. Garnish with reserved pinapple. Makes 14 (1/2 cup) servings.
Tip: Give the salad "superstar" status on your table with thin apple slices, reserved pinapple and mint.
1 can (20 oz.) crushed pineapple, undrained
2 pkg. (4-servings each) raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1 green apple, chopped
2/3 cup chopped walnuts, (opt.)
Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened.
Stir in pineapple, apple and walnuts (if desired).
Refrigerate 4 hours or until firm. Garnish with reserved pinapple. Makes 14 (1/2 cup) servings.
Tip: Give the salad "superstar" status on your table with thin apple slices, reserved pinapple and mint.
Sweet Potato Souffle
3 cups mashed sweet potatoes
¾ cup white sugar
1/3 cup butter, softened
2 eggs
1 tsp. vanilla extract
½ cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup melted butter
Preheat oven to 350 degrees F.
Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk; spoon into a 2-qt. oven proof baking dish.
Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
Bake at for 30-35 minutes.
¾ cup white sugar
1/3 cup butter, softened
2 eggs
1 tsp. vanilla extract
½ cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup melted butter
Preheat oven to 350 degrees F.
Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk; spoon into a 2-qt. oven proof baking dish.
Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
Bake at for 30-35 minutes.
Thursday, December 4, 2008
Lion House Peanut Butter Cookies
Makes 5 dozen 3” cookies
5 ¼ cups flour
2 tsp. baking soda
1 tsp. salt
1 cup butter
¾ cup shortening
1 ¾ cup sugar
1 ¾ cup brown sugar
4 eggs
1 tsp. vanilla
¾ cup peanut butter
Preheat oven to 350 and line cookie sheet. Mix first 3 ingredients together. Cream next 6 ingredients together. Stir in peanut butter. Add flour mixture and stir until well blended. Drop onto cookie sheet. Lightly flatten with crisscross pattern. Bake until golden brown, about 8-10 minutes. Do not overbake.
5 ¼ cups flour
2 tsp. baking soda
1 tsp. salt
1 cup butter
¾ cup shortening
1 ¾ cup sugar
1 ¾ cup brown sugar
4 eggs
1 tsp. vanilla
¾ cup peanut butter
Preheat oven to 350 and line cookie sheet. Mix first 3 ingredients together. Cream next 6 ingredients together. Stir in peanut butter. Add flour mixture and stir until well blended. Drop onto cookie sheet. Lightly flatten with crisscross pattern. Bake until golden brown, about 8-10 minutes. Do not overbake.
Wednesday, November 19, 2008
Joyce's Homemade Noodle Dough
Here is the no-fail recipe for homemade noodles that we use to make Chicken Noodle Soup. Joyce is my aunt and this is her recipe. So now I have to put a plug in for her blog: http://www.chefdoughty.com/ This is not your ordinary cooking blog. It is not full of recipes. She has taken the approach to train the next generation of cooks by teaching you how to cook, rather than what to cook. It's pretty cool - check it out! There is even a question and answer page that can be very helpful.
2 cups flour
1/2 tsp. salt
2 eggs
3 tbsp. oil
1/4 cup water
Mix flour and salt with fork. Put remaining ingredients in center and mix, then shape into ball. Let rise for 20 minutes in fridge. Does not have to be totally mixed.
2 cups flour
1/2 tsp. salt
2 eggs
3 tbsp. oil
1/4 cup water
Mix flour and salt with fork. Put remaining ingredients in center and mix, then shape into ball. Let rise for 20 minutes in fridge. Does not have to be totally mixed.
Chicken Noodle Soup (Asian Style)
Wok & Stir Fry Cookbook
Yields 4-6 servings
9 oz. dried egg noodles or equivalent amount of
freshly made noodles
1 tbsp. oil
4 skinless, boneless chicken thighs, diced
1 bunch scallions, sliced
2 garlic cloves, chopped
2 tsp. finely chopped fresh root ginger
3 1/2 cups chicken bouillon
1 cup scant coconut milk
3 tsp. red curry paste
3 tbsp. peanut butter
2 tbsp. light soy sauce
1 small red bell pepper, chopped
1/2 cup frozen peas
Salt
Pepper
Put the noodles in a shallow dish and soak in boiling water as instructed on the package.
Heat the oil in a large preheated wok or pan. Add the chicken and cook for 5 minutes, stirring until lightly browned. Add the white part of the scallions, garlic, and ginger, and cook for 2 minutes, stirring. Stir in the chicken bouillon, coconut milk, curry paste, peanut butter, and soy sauce.
Season with salt and pepper to taste. Bring to a boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red bell pepper, peas, and green scallion tops and cook for 2 minutes.
Add the drained noodles and heat through. Spoon the chicken noodle soup into warmed bowls and serve with a spoon and fork.
Tara's Notes:
We always make homemade noodles and add curry paste to the dough, but usually end up doubling or tripling the bouillon water. We always add one whole can of coconut milk and use chunky peanut butter, extra bell peppers and frozen peas. With our revisions this soup easily serves 6-10, depending on how many noodles you make.
Yields 4-6 servings
9 oz. dried egg noodles or equivalent amount of
freshly made noodles
1 tbsp. oil
4 skinless, boneless chicken thighs, diced
1 bunch scallions, sliced
2 garlic cloves, chopped
2 tsp. finely chopped fresh root ginger
3 1/2 cups chicken bouillon
1 cup scant coconut milk
3 tsp. red curry paste
3 tbsp. peanut butter
2 tbsp. light soy sauce
1 small red bell pepper, chopped
1/2 cup frozen peas
Salt
Pepper
Put the noodles in a shallow dish and soak in boiling water as instructed on the package.
Heat the oil in a large preheated wok or pan. Add the chicken and cook for 5 minutes, stirring until lightly browned. Add the white part of the scallions, garlic, and ginger, and cook for 2 minutes, stirring. Stir in the chicken bouillon, coconut milk, curry paste, peanut butter, and soy sauce.
Season with salt and pepper to taste. Bring to a boil, stirring, then simmer for 8 minutes, stirring occasionally. Add the red bell pepper, peas, and green scallion tops and cook for 2 minutes.
Add the drained noodles and heat through. Spoon the chicken noodle soup into warmed bowls and serve with a spoon and fork.
Tara's Notes:
We always make homemade noodles and add curry paste to the dough, but usually end up doubling or tripling the bouillon water. We always add one whole can of coconut milk and use chunky peanut butter, extra bell peppers and frozen peas. With our revisions this soup easily serves 6-10, depending on how many noodles you make.
Friday, October 17, 2008
Heartland Freezer Brownies
These brownies stay soft so you can eat them straight from the freezer without waiting for them to thaw! This is another one from my freezer cookbook.
1 cup butter, melted
2 cups sugar
1/2 cup baking cocoa
4 eggs, beaten
2 tsp. vanilla
1 1/2 cups flour
1/2 tsp. salt
1/2 cup nuts (opt)
Powdered sugar
Combine butter, sugar and cocoa. Add beaten eggs and vanilla. Mix together well. Beat in flour, salt, and nuts. Spread in greased 9x13 pan. Bake in a preheated 350 oven for 20-25 min. Test for doneness; do not overbake. Sprinkle powdered sugar over warm brownies. Cool brownies completely. Freeze by wrapping in plastic wrap and then placing in plastic bag.
1 cup butter, melted
2 cups sugar
1/2 cup baking cocoa
4 eggs, beaten
2 tsp. vanilla
1 1/2 cups flour
1/2 tsp. salt
1/2 cup nuts (opt)
Powdered sugar
Combine butter, sugar and cocoa. Add beaten eggs and vanilla. Mix together well. Beat in flour, salt, and nuts. Spread in greased 9x13 pan. Bake in a preheated 350 oven for 20-25 min. Test for doneness; do not overbake. Sprinkle powdered sugar over warm brownies. Cool brownies completely. Freeze by wrapping in plastic wrap and then placing in plastic bag.
Wednesday, October 15, 2008
Frozen Pumpkin Dessert
from "Don't Panic - Dinner's in the Freezer" book
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
Prepare graham cracker crust by mixing crust ingredients. Pat into 9x13 pan. Bake at 375 for 10 minutes. Remove from oven and cool.
2 cups pumpkin puree
1 cup sugar
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped pecans
1/2 gal. vanilla ice cream, softened
(or omit pecans and use an ice cream with nuts already included)
In a large bowl, combine pumpkin, sugar, salt, spices, and nuts. Fold ice cream into pumpkin mixture. Pour pumkin mixture into pan. Seal top of pan with plastic rap, then foil. Freezer until firm.
Remove from freezer about 15 minutes before serving. Cut into squares and serve.
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
Prepare graham cracker crust by mixing crust ingredients. Pat into 9x13 pan. Bake at 375 for 10 minutes. Remove from oven and cool.
2 cups pumpkin puree
1 cup sugar
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped pecans
1/2 gal. vanilla ice cream, softened
(or omit pecans and use an ice cream with nuts already included)
In a large bowl, combine pumpkin, sugar, salt, spices, and nuts. Fold ice cream into pumpkin mixture. Pour pumkin mixture into pan. Seal top of pan with plastic rap, then foil. Freezer until firm.
Remove from freezer about 15 minutes before serving. Cut into squares and serve.
Thursday, May 29, 2008
Freezing Avacados
Avocados can be frozen for later use when you have more ripe fruit than you can use. Avocados are not satisfactorily frozen whole or sliced; they are best frozen as puree for use in salads, sandwiches, and dips.
Avacados
Ascorbic acid
or lemon juice
Select ripe, softened fruit that yield to gentle pressure. Avoid fruit with dark blemishes on the skin. Wash the fruit, then cut in half, remove the pit and peel. Puree the flesh and add ascorbic acid or lemon juice to prevent discoloration. Add 1/2 teaspoon ascorbic acid or 3 tablespoons lemon juice to each quart of puree or add one tablespoon lemon juice for each 2 pureed avocados. Pack the puree into a rigid container, leaving 1/2 inch of headspace. Seal and label the containers, then put them in the freezer.
I freeze mine in ice cube trays, that way I am not forced to use up more than I need at any given time.
Use the puree within 4 to 5 months
Avacados
Ascorbic acid
or lemon juice
Select ripe, softened fruit that yield to gentle pressure. Avoid fruit with dark blemishes on the skin. Wash the fruit, then cut in half, remove the pit and peel. Puree the flesh and add ascorbic acid or lemon juice to prevent discoloration. Add 1/2 teaspoon ascorbic acid or 3 tablespoons lemon juice to each quart of puree or add one tablespoon lemon juice for each 2 pureed avocados. Pack the puree into a rigid container, leaving 1/2 inch of headspace. Seal and label the containers, then put them in the freezer.
I freeze mine in ice cube trays, that way I am not forced to use up more than I need at any given time.
Use the puree within 4 to 5 months
Tuesday, March 25, 2008
Creamy Cauliflower Salad
3/4 cup mayonnaise dressing
1/2 cup ranch dressing
1/4 cup grated Parmesan cheese
1/4 cup sugar
1/4 cup red onion, finely chopped
1/2 cup bacon bits
1 head cauliflower, in pieces
6 cups torn Romaine lettuce leaves
Mix dressings, cheese and sugar in large bowl.
Add remaining ingredients; mix lightly.
1/2 cup ranch dressing
1/4 cup grated Parmesan cheese
1/4 cup sugar
1/4 cup red onion, finely chopped
1/2 cup bacon bits
1 head cauliflower, in pieces
6 cups torn Romaine lettuce leaves
Mix dressings, cheese and sugar in large bowl.
Add remaining ingredients; mix lightly.
Thursday, February 21, 2008
Lil' Cheddar Meat Loaves
Like most freezer meals this one can be doubled, tripled, etc. if you have the space. I like this recipe because you can make the loaves into individual servings based on who you are cooking for.
Loaves:
1 egg
3/4 cup milk
1 cup cheddar cheese, shredded
1/2 cup oats, quick
1/2 cup onion, chopped
1 tsp. salt
1 lb. ground beef, lean
On Hand:
2/3 cup ketchup
1/2 cup brown sugar
1-1/2 cup mustard, prepared
Assembly Directions:
In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves. Flash freeze until solid. Divide into airtight plastic freezer containers; date and label with serving directions; then freeze.
Serving Directions:
Thaw. Combine ketchup, brown sugar and mustard; spoon over loaves. Place in a prepared baking dish. Bake at 350º for 45 minutes or until meat is no longer pink and a meat thermometer reads 160º.
One recipe makes 8 loaves.
Loaves:
1 egg
3/4 cup milk
1 cup cheddar cheese, shredded
1/2 cup oats, quick
1/2 cup onion, chopped
1 tsp. salt
1 lb. ground beef, lean
On Hand:
2/3 cup ketchup
1/2 cup brown sugar
1-1/2 cup mustard, prepared
Assembly Directions:
In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves. Flash freeze until solid. Divide into airtight plastic freezer containers; date and label with serving directions; then freeze.
Serving Directions:
Thaw. Combine ketchup, brown sugar and mustard; spoon over loaves. Place in a prepared baking dish. Bake at 350º for 45 minutes or until meat is no longer pink and a meat thermometer reads 160º.
One recipe makes 8 loaves.
Grilled Turkey Burgers
These are delicious! This recipe can be made ahead, doubled and frozen. Need a quick dinner idea? Defrost in microwave and grill them up.
Patties:
2 eggs
1 1/3 cup bread crumbs
1/2 cup green pepper, diced
4 green onions, diced
1/4 cup milk
1 tsp. salt
1/4 tsp. pepper
2 lbs. ground turkey
On Hand:
1/4 cup orange marmalade
10 hamburger buns, split
10 Swiss cheese, slices
10 red onion, slices
10 tomato, slices
1 cup lettuce, shredded
Assembly Directions:
Combine the first seven ingredients. Crumble over ground turkey and mix well. Shape into 1/4 pound patties. Layer the patties onto wax paper. Divide into airtight plastic freezer containers; date and label with serving directions; then freeze.
Serving Directions:
Thaw. Prepare grill. Grill the patties, uncovered, over medium heat for 8-10 minutes; turn and brush with the marmalade. Grill 8-10 minutes longer or until a meat thermometer reads 170°.
Grill buns cut side down for 2-4 minutes or until lightly browned. Serve burgers on buns with cheese, onion, tomato and lettuce.
One recipe makes 10 burgers.
Patties:
2 eggs
1 1/3 cup bread crumbs
1/2 cup green pepper, diced
4 green onions, diced
1/4 cup milk
1 tsp. salt
1/4 tsp. pepper
2 lbs. ground turkey
On Hand:
1/4 cup orange marmalade
10 hamburger buns, split
10 Swiss cheese, slices
10 red onion, slices
10 tomato, slices
1 cup lettuce, shredded
Assembly Directions:
Combine the first seven ingredients. Crumble over ground turkey and mix well. Shape into 1/4 pound patties. Layer the patties onto wax paper. Divide into airtight plastic freezer containers; date and label with serving directions; then freeze.
Serving Directions:
Thaw. Prepare grill. Grill the patties, uncovered, over medium heat for 8-10 minutes; turn and brush with the marmalade. Grill 8-10 minutes longer or until a meat thermometer reads 170°.
Grill buns cut side down for 2-4 minutes or until lightly browned. Serve burgers on buns with cheese, onion, tomato and lettuce.
One recipe makes 10 burgers.
Lion House Pumpkin Pie
This recipe uses everyday ingredients - cream cheese and heavy cream are not required.
(I use my own pumpkin puree and reduce the water by 1/4 to 1/2 cup depending on how runny my puree is, then I bake it in a whole-wheat shell.)
1 1/2 cups pumpkin
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
1/2 cup white sugar
1/3 cup brown sugar
1 tsp. salt
1 1/2 Tbsp. cornstarch
2 eggs
1 cup evaporated milk
1 cup water
Pastry for 1-crust pie
Whipped cream, if desired
Place pumpkin in large mixing bowl. In separate bowl, mix spices, sugars and cornstarch. Add to pumpkin and mix until blended. Add eggs and evaporated milk and mix until blended. Add water and mix well. Pour into unbaked pie shell and bake at 375°F for 50-60 minutes or until knife inserted in center comes out clean. Top with whipped cream. Makes 1 pie.
(I use my own pumpkin puree and reduce the water by 1/4 to 1/2 cup depending on how runny my puree is, then I bake it in a whole-wheat shell.)
1 1/2 cups pumpkin
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
1/2 cup white sugar
1/3 cup brown sugar
1 tsp. salt
1 1/2 Tbsp. cornstarch
2 eggs
1 cup evaporated milk
1 cup water
Pastry for 1-crust pie
Whipped cream, if desired
Place pumpkin in large mixing bowl. In separate bowl, mix spices, sugars and cornstarch. Add to pumpkin and mix until blended. Add eggs and evaporated milk and mix until blended. Add water and mix well. Pour into unbaked pie shell and bake at 375°F for 50-60 minutes or until knife inserted in center comes out clean. Top with whipped cream. Makes 1 pie.
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