Posted by nicki on Dec 19, 2024 in
Uncategorized ingredients
directions
- Dissolve gelatin flavors separately, using 1 C boiling water for each.
- Stir marshmallows into lemon gelatin; set aside.
- Add 3/4C cold water to lime gelatin; pour into a 13x9x2 pan.
- Chill until set, but not firm.
- Add 3/4C cold water to raspberry gelatin; set aside at room temperature.
- Add cream cheese to lemon/marshmallow mixture; beat until blended.
- Chill until slightly thickened.
- Then blend in mayonnaise, whipped cream& crushed pineapple.
- Chill until very thick; spoon gently over lime gelatin.
- Chill until set, but not firm.
- Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin.
- Chill until firm.
- To serve, cut into squares.
- *Note:if deeper green& red layers are desired, use 6oz packages of lime& raspberry gelatins, 2C boiling water and 1-1/2C cold water for each large package.
Posted by nicki on Apr 13, 2023 in
Uncategorized Ingredients list for the Chicken Casserole
Directions
1. To make the spinach chicken casserole recipe: Preheat your oven to 400°F (200°C). In a small bowl, combine Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper.
2. Rub the chicken breasts with the sun-dried tomato oil, then season with the spice mixture on all sides. Arrange chicken breasts in a shallow baking dish.
3. In a saute pan or skillet, wilt spinach with a small knob of butter and crushed chili pepper flakes. Drain well and set aside.
4. Spread cream cheese on top of the chicken, then top with chopped sun-dried tomato. Add wilted spinach on top, then sprinkle with shredded Mozzarella.
5. Bake in the oven for 20 – 30 minutes, until chicken is cooked through (internal temperature should reach 165°F – 74°C). Cooking time will vary depending on the thickness of your chicken breasts. Garnish with fresh chopped parsley and serve the spinach chicken casserole immediately. Enjoy!
Posted by nicki on Oct 19, 2021 in
Uncategorized Ingredients
2 pounds beef stew meat, (cut into bite-sized pieces)
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6oz can tomato paste
32oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas
1 cup frozen corn
1/4 cup flour
1/4 cup water
Directions:
1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.
Tags: Tested and approved by Nicki
Posted by jaynem on Mar 13, 2021 in
Uncategorized
- 1 onion, sliced
- 4 portions of cod ( appx 1 pound)
- 2 cloves garlic, minced
- 2 T curry powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- salt to taste
- 12.5 oz can diced fire roasted tomatoes
- Chicken broth
- 1 can coconut milk
saute onions until translucent. Add the minced garlic and cook for just a few minutes Add appx 1/3 cup chicken broth to deglaze pan. Add coconut milk, tomatoes and spices. Add the cod portions and bring to simmer. Reduce heat to low, cover and continue to simmer/ poach the fish for apex 20 minutes until fully cooked. Serve atop cauliflower rice.
Posted by Bob on Nov 28, 2020 in
Breads,
Pastry 
How do you improve croissants? Just add chocolate!
Read more…
Posted by Bob on Nov 28, 2020 in
Breads,
Pastry
CROISSANTS
HOW TO MAKE CROISSANTS WORTHY OF INSTAGRAM STARDOM!
A two day process!!
Read more…
Posted by nicki on Aug 22, 2020 in
Uncategorized
If you don’t have buttermilk or sour cream, feel free to substitute with plain yogurt.
- Prep time: 10 minutes
- Yield: Makes 3 to 4 servings
Ingredients
- 2 large cucumbers (about 1 1/2 pounds total)
- 2 tablespoons chopped onion (white, red, or green)
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 tablespoon rice vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- Pinch black pepper
Method
1 Prep: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.
2 Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed.
At this point you can make ahead and chill.
3 Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.
from Simply Recipes ~ https://www.simplyrecipes.com/recipes/cucumber_soup/
Posted by jaynem on Aug 16, 2020 in
Uncategorized INGREDIENTS:
- 1 lb. ground beef
- 1 chopped onion (or equivalent)
- 3 cloves garlic (grated)
- 1/2 tsp smoked paprika
- salt & pepper to taste
- 1 qt chicken stock
- 1 T. Beef Better than Boullion
- 2 medium carrots (diced)
- 2 cans sliced mushrooms
- 2 cups cubed zucchini
- 2 cups chopped kale
- 1 T tomato paste
- 2 cups of uncooked penne pasta
- 4 oz cream cheese
- 1/4 cup sour cream
Brown beef and onions in dutch oven on medium high heat. Add garlic, carrots and mushrooms. Cook for about 3-4 minutes until carrots are just starting to soften. Add paprika, salt, pepper. Add chicken stock and Better than Boullion. Bring to simmer. Add tomato paste, zucchini and penne pasta. Simmer with lid on until pasta is al dente. Add chopped kale until softened. Add cream cheese, simmer until softened enough to stir into sauce. Stir in sour cream.
Serve with grated Parmesan.
Posted by jaynem on May 27, 2020 in
Breads,
Uncategorized I Love Cooking Ireland – YouTube Baking Sourdough Masterclass: https://youtu.be/2FVfJTGpXnU
Ingredients:
- 800g Bread Flour
- 460g Water (leukwarm)
- 10g Salt
- 320g Sourdough Starter
Knead together. Continue kneading until elasticity is developed (window pane test). Leave in greased bowl to proof (apps 3 hours).
Divide in 2, shape each into boule and put into floured banettons. Put banettons in plastic bags to proof apps 3 & 1/2 hours (or overnight in refrigerator).
Preheat oven to 230 C (446F). Preheat a baking sheet below the rack that you will be baking the bread (for adding water to steam the loaves). Turn boules out onto a parchment lined baking sheet. Score the top with a sharp knife to allow for controlled expansion during baking. Add boiling hot water to the steamer baking sheet in the oven. The water will boil off, creating steam to keep the crust soft and allow it to continue to expand during the initial part of baking. Bake bread for 30-35 minutes.
Posted by nicki on Mar 26, 2020 in
Uncategorized Ingredients
Starter
- 1 cup (227g) cool to lukewarm water (90°F to 100°F)
- 1/2 teaspoon active dry or instant yeast
- 1 1/4 cups (149g) King Arthur Unbleached Bread Flour
- 1/4 cup (28g) King Arthur Premium 100% Whole Wheat Flour
Dough
- all of the starter (above)
- 1 cup (227g) lukewarm water (100°F to 115°F)
- 3/4 teaspoon active dry or 1/2 teaspoon instant yeast
- 1 tablespoon (14g) sugar
- 3 3/4 to 4 cups (450g to 480g) King Arthur Unbleached Bread Flour
- 1 1/2 to 2 1/4 teaspoons salt, to taste
Instructions
- To make the starter: Stir all of the starter ingredients together to make a thick, pudding-like mixture. Cover with plastic wrap and let it rest for at least 2 hours. For best flavor, let the starter rest longer; overnight (up to 16 hours) is best. If you plan on making the dough in a bread machine, place the sponge ingredients in the bucket, and turn the machine on for just a few seconds to mix the ingredients together. Turn the machine off and close the cover, then let the starter rest as directed above.
- To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups (390g) of the flour, and the salt. The dough will be a loose, messy mass. Let it rest for 12 to 15 minutes, then stir it again; it should become more cohesive and a bit smoother. Dough handles better once it’s had time for the flour to absorb the water while resting and relaxing. By using this method, you’ll tend to add less flour, and have much bigger holes in your finished bread.
- Knead the dough, adding up to an additional 3/4 cup (90g) flour (as necessary to make a soft dough), 10 to 12 minutes.
- Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours). If you’re going out, or if you prefer, let the dough rise slowly in the fridge. If your dough has been refrigerated, allow it to come to room temperature before shaping; it’ll warm up and rise at the same time.
- Deflate the dough gently, but don’t knock out all the air; this will create those “holes” so important to French bread. For one large loaf, form the dough into a round ball; for two loaves, divide the dough in half and shape into two balls.
- Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet. Gently place the ball(s) of dough on the baking sheet, seam-side down.
- Cover the bread gently with lightly greased plastic wrap, and let it rise until it’s puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes.
- Preheat your oven to 475°F.
- Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425°F and spritz with water every few minutes for the first 15 minutes of baking.
- Bake the bread for about 25 to 30 minutes, or until it’s a rich golden brown, and its interior temperature registers at least 190°F on a digital thermometer. The smaller loaves will bake more quickly, so keep your eye on them.
- Remove the bread from the oven, and cool it on a rack. Store bread, loosely wrapped in paper, for a couple of days at room temperature; wrap it in plastic and freeze for longer storage.
Tips from our Bakers
-
Want to bake your bread on an outdoor grill? Preheat your grill to High. Place the bread (on doubled-up baking sheets) on the grill, and close the cover. Immediately reduce the heat to Medium (400°F), and allow the bread to bake for 25 minutes, or until it’s well-browned. Reduce the heat to Low, and carefully place the bread directly on the grill. Continue to bake until completely done, about 5 minutes.
