* 2-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed light brown sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1/3 cup cocoa powder
* 1 12-oz. package of Semi-Sweet Chocolate Chips
1. Heat oven to 375°F.
2. Stir together flour, baking soda, cocoa powder and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by rounded teaspoons onto cookie sheet.
3. Bake 8 to 10 minutes. Cool slightly; remove from cookie sheet to wire rack. Cool completely.</center>
- No matter what ingredients you use, make sure you use the very best. Keep in mind, this does not mean it is the most expensive, just the best quality.
- Use high grade vanilla extract. Do not use imitation. DO NOT DO NOT DO NOT DO NOT!!!
- Always use your nose. When the cookies smell right, they will taste right.
- Never melt your butter unless the recipe specifically calls for it. Instead, set your stick butter out for several hours. It will be perfect consistancy. If you use butter that is too cold, your cookies will come out like lumps. If you use butter that is too soft, the cookies will run all over the cookie sheet.
- If you have a problem with them sticking, use parchment paper. You can get it on the storage/wrap/foil isle at the store.
- Learn two or three basic type of recipes and change the ingredients around. Don't be afraid to play. You would be suprised! Almost everything tastes good in a cookie.
4 cups water
2 beef boullion cubes
2 med. red potatoes (diced)
half package peas n carrots
handful of favorite pasta
boil water, add boullion and taters, boil 15 mins
add pasta, simmer 10 mins
add peas n carrots, simmer 5 mins
add spices to taste (just not salt!)
...we used dill, cumin, pepper *just a dash of each*
8 slices toast, butter both sides
1/2 lb ground beef
1 Tbsp yellow mustard
1 cup grated cheddar
1 beaten egg
3/4 cup milk
1/8 tsp dry mustard
heat oven to 350*
brown burger, onion, celery, yellow mustard and salt.
layer 9" pan with toast, burger and cheese, finish with cheese on top layer
mix egg, milk, dry mustard, pepper and salt. pour over layers in pan.
sprinkle with paprika if desired, bake 30-35 mins.
**from Betty Crocker's New Good and Easy Cookbook, copyright 1962
How to Brew Beer in a Coffee Pot
I found this on the net today and thought it was interesting. I would do it just to do it. Besides... if it I could do a decent job of it, I would make beer for people for Christmas. HA! Wouldn't that be a riot! I could see it now. My parents opening up a their presents to find a six pack of "Prancer" or "Blitzen". It would be AWESOME. And my brother could drink it out of his beer stien.
Also. There is this.
Brewery tours are a golden opportunity for brewers to educate visitors about the art of brewing. But any brewery employee who has been assigned tour guide duty has seen the confusion on people's faces when you describe the brewing process. To the visitor, brewing can sound like a return to high school chemistry-with some alchemy thrown in.
The process of brewing coffee, I discovered, was a good way to relate the brewing process to people who do not understand zymurgy, the technical term for making beer. This became more than a useful analogy: with familiar kitchen equipment, you can repeat the steps of the process that goes on in breweries large and small-and make a very small batch of beer.
For this mini-homebrew, you'll need the following kitchen equipment:
An electric drip coffee maker with a water-heating compartment and a hot plate (Mine is a West Bend Quick Drip, and all the measurements here are based on that machine.)
A wooden rolling pin (marble is too heavy)
One coffee filter
A saucepan, larger than 2 quarts
2 1-quart canning jars with lids
2 6-inch squares of cheesecloth
Two rubber bands
1/2 gallon filtered-not distilled-water
Brewing ingredients, from a homebrew supply store: 1 1/4 cups malted barley. You can use all "base malt," such as 2-row or pilsner. Base malt provides the sugar content for fermentation. Or use 1 cup of base malt and 1/4 cup specialty malt(s), such as crystal or chocolate malt, which will provide added color and flavor.
5 to 7 hop pellets, which are the cones of the hop plant compressed into little nuggets. Hops add bitterness to the flavor of beer, and help preserve it. The variety is your choice.
1/2 packet of champagne yeast (or you can even use baker's yeast)
Before you begin: cleanliness is a huge concern with brewers, because any unwanted microorganisms or residual chemicals can taint the beer. Make sure everything you are using is as close to sanitary as possible. Use a dishwasher if you have one. Set the drying cycle to heat dry with no rinsing agent.
In brewing-whether coffee or beer-parts of a plant (coffee beans or grains of barley) are steeped in hot water to extract soluble material. To make this extraction more efficient, you grind the coffee beans, or you mill the barley grains.
Measure 1 1/4 cups of malted barley. Using the rolling pin, gently apply just enough pressure to the grains to crack them. You do not want to make flour.
Place the cracked grains into the coffee pot. Place 2 cups of filtered water into the coffee machine and turn it on. The temperatures of the water-heating chamber and hot plate-170 degrees F and 150 degrees F, respectively-are perfect for brewing! Let the coffee maker do its thing; it will keep the water/grain mix at a constant temperature for about an hour before it shuts off.
This is called "mashing-in." Enzyme activity in the grain breaks down starches and complex sugars into simple, fermentable sugars.
Strain the liquid through the coffee filter, and place the filter full of grain into the filter basket. Pour the strained liquid back into the water-heating chamber. Add 1 cup of water to the strained liquid in the chamber and turn the machine back on. After the liquid flows into the coffee pot, turn off the machine and pour the liquid back into heating chamber. Repeat five times, adding another cup of water each time. Keep a close eye to make sure it does not overflow.
This is called "lautering." Lautering is the process of washing hot water over the grain to extract the simple and complex sugars. The higher temperature stops the enzymes from breaking down the grain any further.
Now you have a sugar-rich liquid called "wort" (pronounced "wert"), or sweet liquor. Place the wort into the saucepan and get it to a rolling boil. After 20 minutes of boiling, add 5 to 7 pellets of hops, boil for an additional 30 minutes, then turn off the burner.
Stir until you have a whirlpool. This will pull leftover sediment into the center of the pot. Carefully pour the wort into the canning jar, pouring down the side of the jar without splashing. Splashing hot wort would allow unwanted air-borne organisms to get established.
Next, you need to bring the temperature of the wort down to a level where yeast-the organisms you want in your wort-will thrive. The brewery uses a wort chiller or heat exchanger; you just place the jar into a sink filled with cold water.
Let it cool until the liquid reaches between 60 and 70 degrees F. Screw the top on the jar and shake vigorously; this aerates the wort. Take the top off the jar and add yeast.
The jar is now your fermentation tank. Place a piece of cheesecloth over the top of the jar and secure it with a rubber band; the cheesecloth will keep stuff from falling in your wort, and the carbon dioxide produced by fermentation should keep out other contaminants.
Place the jar in a cool, dark place. The sweet liquor will become beer in five to seven days. Wasn't that easy?
2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
1 cup chopped walnuts
2 tablespoons walnut oil
2 tablespoons minced fresh parsley
ground black pepper to taste
salt to taste
Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.
Arancine (little oranges)
1kg / 2 pounds / 4 cups long-grain rice 800G / 1&3/4 lbs ground meat
500 G / 1 lb. peas 500 G / 1 lb / 5 cups breadcrumbs
300 G / 3/4 lb fresh caciocavallo or sharp provolone 100 G / 4 oz. / 1 cup grated parmesan
1 medium onion 7-8 eggs
2 TBSP tomato paste or 1 can tomato concentrate 125 mL / 4 fl. Oz / ½ cup dry white wine
basil oil for frying
Prep time: about 4 hours
Cut the caciocavallo or provolone cheese into small cubes, about 1/4 on an inch or so. Chop the onion and sauté in a little oil in a frying pan until golden. Add meat and stir. Pour in the wine and allow to evaporate. Dilute the tomato concentrate in hot water and add to cover the meat completely. Season with salt, pepper and basil. Simmer gently for about an hour. Add the peas and continue cooking for about 30 minutes. Stand a colander over a saucepan, pour in the sauce and separate the solids from the liquid.
Cook the rice in plenty of salted water in a saucepan and drain while still firm (it still has to be fried). Return to the same pan, pour over some of the sauce and stir, adding more if necessary (the rice must be barely colored).
Add the grated cheese and stir. When cold, add 2 whole eggs and stir. Meanwhile, close at hand, get ready a bowl in which to beat the remaining eggs, the saucepan with the rice and a bowl with water to dip your hands into.
Turn some dry breadcrumbs onto large platters which will hold the “arancine” once they are ready.
Take a small quantity of rice in your right hand and transfer it to your dampened left hand. Make a shell which you will fill with a little of the meat and peas and 2 – 3 pieces of cheese.
Close up the patty with some more rice and, still with your hands, shape it into an “orange.” Dip it in the egg, then into the crumbs, compressing it in both hands, and place it on the breadcrumb-covered platter(s). Continue until all the rice is used up. Deep fry in hot oil. To save on oil, use a medium sized but deep sided pan, frying 3 or 4 patties at a time.
Good luck. Make sure you cook the rice right. I boiled the rice completely (by mistake) then frid them in not-hot-enough oil. Made for very chewy garden food!
Jenn was in School with me when I was in School we tried to come up with restraunt concepts and were Lab partners alot,I always seemed to be her Sous.I admired her because she went back to school at 54 to get her degree in Culinairy arts and ran circles around kids alot younger than her She was incredibly cool.So I have left a few of her notes on the recipes in memory of her.She died recently and it makes me sad.
1/2 cup shallots (minced) 1 tblespoon Honey
1 cup Raspberry wine Vinegar 1/4 cup soy sauce
Black pepper to taste 1/2 sweet red wine 1 cup olive oil
combine all ingredients and soak pork chops for 60 minutes to overnight and grill or broil in the oven till done.
1 cup good stout 1 tblsp onion powder 2 tblsp olive oil 1 tblsp garlic powder
1 tblsp black pepper 1 tblsp Lea and Perrins
combine all ingredients well and pour it over the steak and let it marinate
for an hour.then grill,broil or panfry the steak till desired doneness
1.) The recipe: I think that if you used a tablespoon of onion juice (found in the extracts area of the grocery store by the vanilla extract),
the recipe will be better. I have a hard time getting onion powder to
dissolve in liquid mixtures although it works fine in a solid mixture
like meatloaf. For much the same reason, either fresh crushed garlic
(preferred) or garlic juice should be used. I love the name of the recipe
Irish Stew is made with lamb or mutton, not beef. Mutton has a strong, disagreeable taste to most people and is not acceptable fare for a restaurant. Irish stew is a rather simple recipe with few variations. This is a traditional recipe.
4 lbs. Of lean breast or shoulder of lamb, cut into 1" cubes
6 peeled potatoes (medium)
4 peeled Vidalia or 1040 onions
1 stalk cerery
3 fresh sprigs of parsley
1 bay leaf
1 teaspoon of thyme
Preheat the oven to 350 degrees. Butcher the lamb into 1" to 3/4" cubes. Layer a casserole dish with a layer of lamb, then potatoes, then onions. Season and repeat layers to end with a top layer of lamb. Add the balance of the seasonings and pour water over the top to cover. Put a lid on the casserole dish and cook for 1 1/2 hours or until tender.
Serving suggestion: Serve with hot bread and a green salad. If some customer asks you for sour cream, don't blink an eye, just bring it. It's a rather standard toping in some places. You can put on the menu, "served with sour cream upon request"
Garnish with: Parsley sprig, minced chives or a green onion spray
Jenn's Maple Sausage Rolls
Serves 4 (2 each), 18 minutes preparation time, 10 to 13 minutes cooking time, can be prepared, then baked the next day
1 tube refrigerated Pillsbury crescent rolls to make 8 servings 1 8 link box of Jimmy Dean's "Heat 'N Eat" Maple breakfast links 1 small container of maple butter (or spread) 8 tablespoons of granulated maple sugar
Separate the dough into eight triangles. Stretch the narrow end of each triangle until it is double the length of a sausage. Using a small pastry brush, lightly brush each triangle with maple butter (or spread). Place a sausage on narrow end of each triangle, fold in the ends of the pastry until it meets in the middle of the sausage, tuck under, then roll up to form a sealed pastry.
To decorate, spread a layer of granulated maple sugar (one tablespoon per roll) on a flat cookie sheet or plate in a rectangle 3" x 2" wide, then roll the pastry in maple sugar three-quarters of the way around, leaving the tip side quarter untouched by the sugar.
Place the pastries tip down on an ungreased baking sheet. Bake at 375 degrees for 10-13 minutes or until golden brown.
Because this can be prepared the night before and baked just before serving, this dish can be prepared as an appetizer served with coffee before breakfast, or can be served as a sweet embellishment for a savory breakfast such as steak and eggs with grits and/or potato pancakes (latka's) or fried hashbrowns. If served with pancakes, they can be dipped into the maple syrup and/or cooked egg yolk (if fried sunnyside up or overeasy) while eating.
recipe for four fillets:
1 1/2 cups bleached all-purpose flour, sifted
1 tablespoon sugar
1/4 cup dark beer
2 large egg yolks, beaten
6 tablespoons milk
6 tablespoons water
salt and freshly ground black pepper to taste
2 large eggs whites, beaten to stiff peaks
vegetable oil for deep frying
In a mixing bowl, combine the flour and sugar. Add the beer, egg yolks, milk and water and whisk until smooth. Season with salt and pepper. Cover and let rest for 30 minutes. Fold in the egg whites. Heat 6 inches of oil in a deep, heavy pot or an electric fryer to 360 degrees F. Dip the fillets in the batter, letting the excess drip off. Add the fish, several pieces at a time, and fry until golden brown, 4 to 6 minutes. Drain on paper towels.
Extra note I like to use new castle for this.Sometimes Killians.
Gotta few recipes to share today.This one is from a buddy of mine in Texas who was like Texas Mom too me while I was out there She taught me alot about cooking and life.I miss her Every day.When I complete my cookbook it will be in it.I give full credit to all contributors.It makes it more fun!!!
Jenn's Bangers and Mash
This recipe is somewhat atypical of a standard "Bangers and Mash" recipe. The recipe for Irish Mashed Potatoes has been modified by scalding the milk to make it taste sweeter and the optional garlic is a very nice modernization of the original recipe which goes well with the sausage. The Port/Onion sauce has Duxelles which gives the dish a rich, earthy flavor to balance the sweet Port and the aromatic onions.
The presentation is modern, with the sauce presented as a form of liquid garnish to bring out the color contrast of the mashed potatoes and sausages, as well as to allow customers who don't like the sauce to make their own decision about using it. (Although, for the life of me, I can't imagine why they would dislike it!)
The Duxelles lend a look of elegance to the dish as well as going rather famously with the mashed potatoes. This is a classic dish which has been given a modern flare with an elegant presentation. It is meant as a 'headliner" dish to establish a restuarant or Bar as serving classic food with the touch of a master chef. The target audience is both the younger crowd as well as more mature customers. The rich, hearty flavor of the potatoes and sausage with the sauce will make a hit with both groups. This is a five-star recipe of mine.
Preparing the sausages
Before cooking, prick each sausage several times with a fork. Place the
sausages in a frying pan with an inch or so of simmering water for two
minutes. This will cook the skin to keep the sausages from bursting. Empty the water
from the pan, wipe the pan dry and add a teaspoon of a neutral-flavored oil like Cannola or Corn oil. Then continue cooking for 15-20 minutes over low to medium heat, turning frequently to prevent scorching.
Irish Mashed Potatoes
8-12 potatoes, peeled and cut into 1" pieces
1 bunch of finely minced green onion tops or 3 finely minced shallots
Note: if you use shallots, then add some finely minced fresh parsley for color.
2 cups whole milk (scalded)
Kosher Salt (to taste)
Optional: 3-5 cloves of garlic, mashed and sautéed in butter
Cover the potatoes with cold water and bring to a boil. Simmer until the
potatoes are cooked and tender. Meanwhile, pour the milk into a pan and add the
green onion tops (and sautéed garlic). Bring to the boil, taking care to scald,
not burn the milk (One of my big secrets to making mashed potatoes is to use
scalded milk - A slight scald will bring out the sweet flavor of the lactose in the milk and help give the mashed potatoes body), then reduce the heat and allow to simmer for a few minutes to allow the onion/garlic flavor to infuse into the milk. Add Kosher salt and fresh ground pepper to taste, then remove the milk mixture from heat. When the potatoes are cooked, drain off the water and mash them. Add the warm milk mixture to the potatoes and mash again.
1 teaspoon salted butter
1 Vidalia or 1040 onion, peeled and sliced into rings
1 cup of beef stock
1 to 1 1/2 (or more to taste) tablespoons of Port
1/2 cup of Duxelles
Melt the butter in a frying pan over moderate heat. Add the onion rings and
sauté until golden brown. Add the port to deglaze the pan before adding the beef stock.
Reduce the gravy, stirring continuously until the liquid starts to thicken. Season to taste.
Serves: Two to Four, depending on serving size as well as the size and number of potatoes.
Serving suggestion: Serve the sausages and mash on a warm platter and pour the
gravy around the island of bangers and mash.
Garnish: Garnish with a single, peeled green onion with the roots removed and the green end cut to an appropriate length. Dip the green ends of the onion in boiling water for a few seconds (do not overcook, the idea is to allow the ends to spread without making them limp) and spread the green ends to make a splayed floral sort of arrangement. It looks best when there are three green ends coming from the green onion. Lay the green onion artistically in the pool of gravy.