From Kris on the Sonlight Forums:
6 c. flour
2 1/2 pkg yeast
1 1/2 tsp salt
2 c. warm water
1 TBSP cornmeal
1 egg white
1 TBSP water
In a large bowl, combine 2 c. flour, yeast, and salt. Add 2 c. warm water and beat until well mixed. Stir in as much remaining flour as possible. Knead 8-10 minutes by hand or 2-4 minutes with dough hook on mixer. Cover and let rise until doubled. Punch down and let rest 5 minutes.
Divide dough into 2 pieces and roll each piece into a large rectangle. Put favorite pizza toppings in the center and then fold long sides in to cover toppings. Pinch all seams together to seal.
Sprinkle 1 TBSP cornmeal on baking sheet and lay loaves on cornmeal. Cover and let rise 20 minutes. Beat egg white with 1 TBSP water and brush on top of loaves before baking.
Bake at 375 degrees F for 40 minutes.
4/19/09
4/15/09
Gingerbread Caramel Corn
From Deb_W on the Sonlight Forums
15 cups popped popcorn
1/2 tsp salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup molasses
1 TBSP ginger
1 tsp cinnamon
1/2 tsp baking soda
Mix together salt, butter, brown sugar, corn syrup, molasses, and spices in a medium sized pot. Bring to boil and cook 5 minutes. Remove from heat and add baking soda (it will foam up).
Place popcorn in a clean paper grocery bag and pour caramel coating over it. Close bag and shake it to distribute caramel. Place closed bag in microwave and cook on high for 4 1/2 minutes, stopping every 45 seconds to shake the bag and redistribute caramel. Pour onto waxed paper to cool.
15 cups popped popcorn
1/2 tsp salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup molasses
1 TBSP ginger
1 tsp cinnamon
1/2 tsp baking soda
Mix together salt, butter, brown sugar, corn syrup, molasses, and spices in a medium sized pot. Bring to boil and cook 5 minutes. Remove from heat and add baking soda (it will foam up).
Place popcorn in a clean paper grocery bag and pour caramel coating over it. Close bag and shake it to distribute caramel. Place closed bag in microwave and cook on high for 4 1/2 minutes, stopping every 45 seconds to shake the bag and redistribute caramel. Pour onto waxed paper to cool.
Snobby Joes
From Ahn in Tx on the Sonlight Forums
1 c. uncooked lentils
4 c. water
1 TBSP olive oil
1 medium yellow onion, chopped fine
1 green pepper, diced
3 cloves garlic, minced
3 TBSP chili powder
2 tsp oregano
1 tsp salt
8 oz tomato sauce
1/4 c. tomato paste
2-3 TBSP maple syrup
1 TBSP prepared yellow mustard
4-6 Kaiser rolls
Boil lentils in water, simmer 20 minutes. Drain & set aside.
Saute onion, pepper, and garlic in olive oil. Stir in cooked lentils, chili powder, oregano, and salt. Add tomato sauce and tomato paste. Cook for about 10 minutes. Add maple syrup to taste and yellow mustard. Heat through. Turn off heat and let pot sit for 10 minutes to let the flavors meld. Eat open-faced on toasted Kaiser rolls.
1 c. uncooked lentils
4 c. water
1 TBSP olive oil
1 medium yellow onion, chopped fine
1 green pepper, diced
3 cloves garlic, minced
3 TBSP chili powder
2 tsp oregano
1 tsp salt
8 oz tomato sauce
1/4 c. tomato paste
2-3 TBSP maple syrup
1 TBSP prepared yellow mustard
4-6 Kaiser rolls
Boil lentils in water, simmer 20 minutes. Drain & set aside.
Saute onion, pepper, and garlic in olive oil. Stir in cooked lentils, chili powder, oregano, and salt. Add tomato sauce and tomato paste. Cook for about 10 minutes. Add maple syrup to taste and yellow mustard. Heat through. Turn off heat and let pot sit for 10 minutes to let the flavors meld. Eat open-faced on toasted Kaiser rolls.
Easy Tuscan Pasta
3 TBSP olive oil
3/4 c. coarsely chopped carrot
1/2 onion, chopped
1 (28 oz) jar garlic and onion spaghetti sauce
1/2 tsp. crushed red pepper flakes
1 (19 oz) can white beans, rinsed and drained
3 c. penne pasta, uncooked
chopped fresh parsley (optional)
In large skillet, over medium heat, saute carrot and onion in oil until tender. Add pasta sauce and crushed red pepper; heat to boiling. Reduce heat and simmer, covered, for 5 minutes. Add beans and heat through.
Meanwhile, cook pasta to al dente; drain. Spoon sauce over hot pasta; sprinkle with parsley if desired.
Serves 6
3/4 c. coarsely chopped carrot
1/2 onion, chopped
1 (28 oz) jar garlic and onion spaghetti sauce
1/2 tsp. crushed red pepper flakes
1 (19 oz) can white beans, rinsed and drained
3 c. penne pasta, uncooked
chopped fresh parsley (optional)
In large skillet, over medium heat, saute carrot and onion in oil until tender. Add pasta sauce and crushed red pepper; heat to boiling. Reduce heat and simmer, covered, for 5 minutes. Add beans and heat through.
Meanwhile, cook pasta to al dente; drain. Spoon sauce over hot pasta; sprinkle with parsley if desired.
Serves 6
Stephanie's One-Layer Yellow Cake
Makes 1 9" square or round cake--just the right size for "just family"
1 1/2 c. flour
1 c. sugar
2 tsp baking powder
1/2 tsp salt
1/2 c. butter, softened
2/3 c. milk
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees F. Grease and flour a 9" pan.
Sift dry ingredients together. Blend in softened butter. Pour in milk and vanilla and beat for 2 minutes. Add eggs and beat for an additional 2 minutes.
Bake for 35-40 minutes or until center tests done.
1 1/2 c. flour
1 c. sugar
2 tsp baking powder
1/2 tsp salt
1/2 c. butter, softened
2/3 c. milk
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees F. Grease and flour a 9" pan.
Sift dry ingredients together. Blend in softened butter. Pour in milk and vanilla and beat for 2 minutes. Add eggs and beat for an additional 2 minutes.
Bake for 35-40 minutes or until center tests done.
Chloe's Virus-Killing Soup
The notes on this recipe are from Chloe on the Sonlight Forums. This soup is amazing.
One chicken
Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs
Fresh ground pepper
Place chicken and other ingredients n a soup pot (I use my pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.
1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine
salt and pepper
Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and sauté until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender.
Frozen green beans
Frozen peas
zucchini
flat leaf parsley (chopped)
1-2 cans chopped tomatoes with juice
salt and pepper to taste
Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste.
No virus can withstand this soup.
You can also add cabbage with the end ingredients if you like (I do!), or any other veggies your family likes. Sometimes I'll throw in whatever is in my veggie bin in addition to the above.
The next day add egg noodles and turn it into chicken noodle soup.
One chicken
Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs
Fresh ground pepper
Place chicken and other ingredients n a soup pot (I use my pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.
1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine
salt and pepper
Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and sauté until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender.
Frozen green beans
Frozen peas
zucchini
flat leaf parsley (chopped)
1-2 cans chopped tomatoes with juice
salt and pepper to taste
Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste.
No virus can withstand this soup.
You can also add cabbage with the end ingredients if you like (I do!), or any other veggies your family likes. Sometimes I'll throw in whatever is in my veggie bin in addition to the above.
The next day add egg noodles and turn it into chicken noodle soup.
Alton Brown's Onion Dip from Scratch
2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
4/14/09
Lizzytish's Honey Garlic Pasta
1 package (16 ounces) angel hair pasta
2 to 3 garlic cloves, minced
1/2 cup butter, cubed
1/4 cup honey
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a skillet, saute the garlic in butter. Stir in the honey, basil and thyme. Drain pasta; add to garlic mixture and toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings
2 to 3 garlic cloves, minced
1/2 cup butter, cubed
1/4 cup honey
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a skillet, saute the garlic in butter. Stir in the honey, basil and thyme. Drain pasta; add to garlic mixture and toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings
Tig's Grilled Chicken with a Medallion of Chevre Cheese/Sun-Dried Tomatoes
Serves: 6
Prep. Time: 0:55
2 Tbls. minced garlic
2 Tbls. minced yellow onion
2 Tbls. butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold unsalted butter - sliced
1 1/2 cups chopped sun-dried tomatoes (no substitutes)
1/4 cup chopped fresh basil (no substitutes here, either)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
6 boned, skinned chicken breast halves
extra virgin olive oil - for brushing
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
8 oz. Chevre (goat cheese )- room temperature
-Sauté garlic and onion in butter in a large skillet over medium heat until tender.
-Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
-Reduce heat to low and stir in cold butter, one slice at a time.
-Stir in tomatoes, basil, kosher salt, and pepper; remove from heat; set aside.
-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
-Grill chicken over hot coals 15 - 20 minutes, or until cooked through.
-A couple of minutes before chicken is done, place equal amounts of cheese on each breast.
-Spoon prepared sun-dried tomato sauce over chicken.
This is delicious when served with any of the following sides: garlic roasted mashed potatoes , grilled veggies, Fettuccine Alfredo, asparagus, garlic roasted red potatoes, mixed greens salad, Caesar Salad.
Throw in some crusty Italian bread and you are Golden!
Prep. Time: 0:55
2 Tbls. minced garlic
2 Tbls. minced yellow onion
2 Tbls. butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold unsalted butter - sliced
1 1/2 cups chopped sun-dried tomatoes (no substitutes)
1/4 cup chopped fresh basil (no substitutes here, either)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
6 boned, skinned chicken breast halves
extra virgin olive oil - for brushing
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
8 oz. Chevre (goat cheese )- room temperature
-Sauté garlic and onion in butter in a large skillet over medium heat until tender.
-Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
-Reduce heat to low and stir in cold butter, one slice at a time.
-Stir in tomatoes, basil, kosher salt, and pepper; remove from heat; set aside.
-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
-Grill chicken over hot coals 15 - 20 minutes, or until cooked through.
-A couple of minutes before chicken is done, place equal amounts of cheese on each breast.
-Spoon prepared sun-dried tomato sauce over chicken.
This is delicious when served with any of the following sides: garlic roasted mashed potatoes , grilled veggies, Fettuccine Alfredo, asparagus, garlic roasted red potatoes, mixed greens salad, Caesar Salad.
Throw in some crusty Italian bread and you are Golden!
Tig's Chimichurri Sauce
Makes about 1 ½ cups
½ cup lightly packed fresh Italian flat-leaf parsley
½ cup lightly packed fresh cilantro leaves
4 garlic cloves, minced
¼ cup sherry wine vinegar, or to taste (can sub white wine vinegar and Sherry, equal parts )
¾ cup extra virgin olive oil (EVOO), or to taste
½ cup white onion, chopped
2 tablespoon fresh oregano, chopped
½ teaspoon red pepper flakes
1 teaspoon salt, or to taste
Juice of one lemon
Freshly ground black pepper to taste
Combine the parsley. Cilantro, garlic, vinegar, EVOO, onion, oregano, red pepper, salt, lemon juice and black pepper in a food processor and finely chop by pulsing; do not puree. Season to taste. You may sub 1 cup flat-leaf parsley for the ½ cup parsley and ½ cup cilantro.
This is great on Tilapia.
Also good on any grilled fish, just pour on top of fish after it is grilled.
Also good on grilled steak (you can put some on the steak, rub it in, before you grill the steak, then serve extra sauce on the side to spoon onto the top of the steak).
Great on grilled veggies, too.
Can use as a marinade, also.
½ cup lightly packed fresh Italian flat-leaf parsley
½ cup lightly packed fresh cilantro leaves
4 garlic cloves, minced
¼ cup sherry wine vinegar, or to taste (can sub white wine vinegar and Sherry, equal parts )
¾ cup extra virgin olive oil (EVOO), or to taste
½ cup white onion, chopped
2 tablespoon fresh oregano, chopped
½ teaspoon red pepper flakes
1 teaspoon salt, or to taste
Juice of one lemon
Freshly ground black pepper to taste
Combine the parsley. Cilantro, garlic, vinegar, EVOO, onion, oregano, red pepper, salt, lemon juice and black pepper in a food processor and finely chop by pulsing; do not puree. Season to taste. You may sub 1 cup flat-leaf parsley for the ½ cup parsley and ½ cup cilantro.
This is great on Tilapia.
Also good on any grilled fish, just pour on top of fish after it is grilled.
Also good on grilled steak (you can put some on the steak, rub it in, before you grill the steak, then serve extra sauce on the side to spoon onto the top of the steak).
Great on grilled veggies, too.
Can use as a marinade, also.
Vegan Bean Taco Filling
1 TBSP olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 cans black beans, drained and rinsed
2 TBSP corn meal
1 1/2 TBSP cumin
1 tsp paprika
1 tsp cayenne
1 tsp chili powder
1 cup salsa
Saute onion, garlic, and bell pepper in oil. Add remaining ingredients and cook over medium heat until thickened, about 10 minutes.
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 cans black beans, drained and rinsed
2 TBSP corn meal
1 1/2 TBSP cumin
1 tsp paprika
1 tsp cayenne
1 tsp chili powder
1 cup salsa
Saute onion, garlic, and bell pepper in oil. Add remaining ingredients and cook over medium heat until thickened, about 10 minutes.
Quick Summer Supper
3 TBSP olive oil
1 red bell pepper, chopped
3 cloves garlic, minced
3 large tomatoes, diced (or 15 oz. can with juice)
3 c. zucchini, chopped (about 3 small)
1/2 tsp oregano
1/2 tsp thyme
15 oz. can white beans
1/4 - 1/2 c. grated Parmesan or Romano cheese
1 lb pasta (bowtie pasta is good with this) cooked to al dente
Saute pepper in oil for about 5 minutes, adding garlic during last minute. Mix in tomatoes, zucchini and spices. Cover and simmer 10 minutes. Stir in beans and heat through. Toss with pasta and top with cheese.
1 red bell pepper, chopped
3 cloves garlic, minced
3 large tomatoes, diced (or 15 oz. can with juice)
3 c. zucchini, chopped (about 3 small)
1/2 tsp oregano
1/2 tsp thyme
15 oz. can white beans
1/4 - 1/2 c. grated Parmesan or Romano cheese
1 lb pasta (bowtie pasta is good with this) cooked to al dente
Saute pepper in oil for about 5 minutes, adding garlic during last minute. Mix in tomatoes, zucchini and spices. Cover and simmer 10 minutes. Stir in beans and heat through. Toss with pasta and top with cheese.
Tiggerific Jezebel Sauce
1 c. apricot preserves (or orange marmalade, or peach jam)
2/3 c. apricot jelly
5 TBSP creole or prepared brown mustard
1/4 c. prepared horseradish sauce
1 tsp (or more) freshly-cracked coarse ground pepper
Combine all ingredients in a small bowl. Chill in frig for 1-2 days for best taste.
Ladle 1/2-3/4 c. or so over softened cream cheese and serve with crackers. Also awesome with ham.
Makes: 2 cups
2/3 c. apricot jelly
5 TBSP creole or prepared brown mustard
1/4 c. prepared horseradish sauce
1 tsp (or more) freshly-cracked coarse ground pepper
Combine all ingredients in a small bowl. Chill in frig for 1-2 days for best taste.
Ladle 1/2-3/4 c. or so over softened cream cheese and serve with crackers. Also awesome with ham.
Makes: 2 cups
Black Bean and Tortilla Bake
1 clove garlic, minced
1/2 c. chopped onion
1 c. chopped tomatoes
1/2 c. green onions, chopped
1/2 tsp chili powder
8 oz can tomato sauce
16 oz can black beans
1 TBSP cilantro
salt and pepper to taste
12 corn tortillas
8 oz low-fat cheddar cheese, 2 TBSP reserved
Preheat oven to 350 degrees F. Spray large skillet with cooking spray and saute onions, garlic, tomatoes, green onions, and chili powder. Add tomato sauce and cook 5 minutes. Stir in beans and cilantro; season with salt and pepper.
Spray a 9" square baking pan with cooking spray. Layer 4 tortillas, 1/3 cheese and 1/3 of bean mixture. Repeat 2 times. Top with reserved cheese. Bake 20 minutes, covered, then 10 minutes uncovered, until bubbly.
Let sit 10 minutes before serving.
Makes 6 servings at 4 points each.
1/2 c. chopped onion
1 c. chopped tomatoes
1/2 c. green onions, chopped
1/2 tsp chili powder
8 oz can tomato sauce
16 oz can black beans
1 TBSP cilantro
salt and pepper to taste
12 corn tortillas
8 oz low-fat cheddar cheese, 2 TBSP reserved
Preheat oven to 350 degrees F. Spray large skillet with cooking spray and saute onions, garlic, tomatoes, green onions, and chili powder. Add tomato sauce and cook 5 minutes. Stir in beans and cilantro; season with salt and pepper.
Spray a 9" square baking pan with cooking spray. Layer 4 tortillas, 1/3 cheese and 1/3 of bean mixture. Repeat 2 times. Top with reserved cheese. Bake 20 minutes, covered, then 10 minutes uncovered, until bubbly.
Let sit 10 minutes before serving.
Makes 6 servings at 4 points each.
Tig's Black Bean Chili
2 TBSP olive oil
1 onion, diced
1 green pepper, diced
1 lb. ground turkey (or add an extra can of beans)
16 oz. chicken or vegetable broth
1 TBSP chili powder
1 1/2 tsp cumin
3/4 tsp oregano
1/2 tsp salt
1/8 tsp pepper
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and chiles
14 oz. can diced tomatoes
1 can kidney beans
2 TBSP cornmeal (at least)
6 TBSP cilantro
1 c. shredded cheddar cheese
Brown ground turkey, onion, and green pepper in olive oil. Add remaining ingredients through kidney beans. Simmer 1 hour. Add cornmeal to thicken chili, cooking for an additional 10-15 minutes. Serve with cilantro and cheddar cheese sprinkled on top.
1 onion, diced
1 green pepper, diced
1 lb. ground turkey (or add an extra can of beans)
16 oz. chicken or vegetable broth
1 TBSP chili powder
1 1/2 tsp cumin
3/4 tsp oregano
1/2 tsp salt
1/8 tsp pepper
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and chiles
14 oz. can diced tomatoes
1 can kidney beans
2 TBSP cornmeal (at least)
6 TBSP cilantro
1 c. shredded cheddar cheese
Brown ground turkey, onion, and green pepper in olive oil. Add remaining ingredients through kidney beans. Simmer 1 hour. Add cornmeal to thicken chili, cooking for an additional 10-15 minutes. Serve with cilantro and cheddar cheese sprinkled on top.
Grandma Alene's BBQ Beans
1 lb. ground beef
1 onion, minced
salt & pepper to taste
1 (31 oz) can pork and beans
1/2 c. ketchup
1 TBSP Worcestershire sauce
2 TBSP brown sugar
2 TBSP vinegar
Brown beef and onion. Drain and season with salt and pepper. Add remaining ingredients and bake, covered, for 35 minutes at 350 degrees F.
Note: These aren't inspired cuisine. They're my grandma's recipe, so they are comfort food for me.
1 onion, minced
salt & pepper to taste
1 (31 oz) can pork and beans
1/2 c. ketchup
1 TBSP Worcestershire sauce
2 TBSP brown sugar
2 TBSP vinegar
Brown beef and onion. Drain and season with salt and pepper. Add remaining ingredients and bake, covered, for 35 minutes at 350 degrees F.
Note: These aren't inspired cuisine. They're my grandma's recipe, so they are comfort food for me.
Chickpea Ratatouille
3 c. cooked chickpeas
1 3/4 - 2 c. finely chopped red onion
3-4 cloves garlic, minced
28 oz diced tomatoes
1/2 c. diced red bell pepper
2 TBSP apple cider vinegar
2 TBSP olive oil
1 TBSP freshly grated ginger
2 tsp honey
2 tsp yellow mustard seeds
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary
1 tsp salt
1/8 tsp allspice
black pepper, to taste
2 bay leaves
Preheat oven to 400 degrees F.
In a large, deep casserole dish, combine all ingredients except bay leaves. Stir well to combine, then insert bay leaves into the mixture.
Cover and bake 30 minutes, then stir. Cover and bake another 30-45 minutes or until onions are tender and translucent. Stir once or twice during the second baking period. Remove bay leaves and serve with rice or other grain of your choice.
1 3/4 - 2 c. finely chopped red onion
3-4 cloves garlic, minced
28 oz diced tomatoes
1/2 c. diced red bell pepper
2 TBSP apple cider vinegar
2 TBSP olive oil
1 TBSP freshly grated ginger
2 tsp honey
2 tsp yellow mustard seeds
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary
1 tsp salt
1/8 tsp allspice
black pepper, to taste
2 bay leaves
Preheat oven to 400 degrees F.
In a large, deep casserole dish, combine all ingredients except bay leaves. Stir well to combine, then insert bay leaves into the mixture.
Cover and bake 30 minutes, then stir. Cover and bake another 30-45 minutes or until onions are tender and translucent. Stir once or twice during the second baking period. Remove bay leaves and serve with rice or other grain of your choice.
Kahlua-Orange Fudge Cake
Recipe from Maui Extension Homemakers cookbook
1 pkg Devil's Food or German Chocolate cake mix
1 (8 oz) ctn dairy sour cream
1/2 c cooking oil
1/2 c water
4 eggs
1/4 c Kahlua or other coffee liqueur
2 TBSP finely shredded orange peel
1 tsp ground cinnamon
1 (12 oz) pkg semi-sweet chocolate chips
1 (4-serving size) pkg instant chocolate fudge pudding mix
Powdered sugar (optional)
Grease and flour a 10-inch fluted tube pan or Bundt pan. In large mixer bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, orange peel and cinnamon. Beat with an electric mixer on low speed until blended, scraping sides of bowl frequently. Beat on medium speed for 4 minutes. Stir in chocolate chips. Pour into prepared pan and bake in preheated 350 degree oven for 50-60 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and cool on rack. Sprinkle with powdered sugar if desired. Makes 12-16 servings.
1 pkg Devil's Food or German Chocolate cake mix
1 (8 oz) ctn dairy sour cream
1/2 c cooking oil
1/2 c water
4 eggs
1/4 c Kahlua or other coffee liqueur
2 TBSP finely shredded orange peel
1 tsp ground cinnamon
1 (12 oz) pkg semi-sweet chocolate chips
1 (4-serving size) pkg instant chocolate fudge pudding mix
Powdered sugar (optional)
Grease and flour a 10-inch fluted tube pan or Bundt pan. In large mixer bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, orange peel and cinnamon. Beat with an electric mixer on low speed until blended, scraping sides of bowl frequently. Beat on medium speed for 4 minutes. Stir in chocolate chips. Pour into prepared pan and bake in preheated 350 degree oven for 50-60 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and cool on rack. Sprinkle with powdered sugar if desired. Makes 12-16 servings.
Hoisin Chicken and Fried Noodles
1/2 c hoisin sauce
2 TBSP soy sauce or Tamari
3 TBSP rice wine vinegar or sake
2 TBSP sugar
2 TBSP ketchup
2 TBSP minced garlic
1/2 tsp ground ginger
1/2 tsp sesame oil
2 1/2 lbs chicken breasts
Pour sauce ingredients over chicken in baking pan and bake at 350 for 1 hour or until chicken tests done.
Fried Noodles: Cook 1 lb linguine to al dente. Drain and rinse with cold water. Heat electric skillet to 425 degrees F and add 1 tbsp oil. Add 1/2 of noodles, 1/2 cup of sauce from the baked chicken, and 2 tbsp Kikkoman stir fry sauce. Stir fry until noodles begin to crisp and are well coated with the now-thickened sauce. Repeat for remaining noodles.
NOTE: This recipe was inspired by a visit to a Japanese steak house. The original recipe does not call for ginger or sesame oil, and uses the sauce as a marinade before stir-frying the chicken. The noodles are not part of the original recipe. My method is easier and gets dinner on the table.
2 TBSP soy sauce or Tamari
3 TBSP rice wine vinegar or sake
2 TBSP sugar
2 TBSP ketchup
2 TBSP minced garlic
1/2 tsp ground ginger
1/2 tsp sesame oil
2 1/2 lbs chicken breasts
Pour sauce ingredients over chicken in baking pan and bake at 350 for 1 hour or until chicken tests done.
Fried Noodles: Cook 1 lb linguine to al dente. Drain and rinse with cold water. Heat electric skillet to 425 degrees F and add 1 tbsp oil. Add 1/2 of noodles, 1/2 cup of sauce from the baked chicken, and 2 tbsp Kikkoman stir fry sauce. Stir fry until noodles begin to crisp and are well coated with the now-thickened sauce. Repeat for remaining noodles.
NOTE: This recipe was inspired by a visit to a Japanese steak house. The original recipe does not call for ginger or sesame oil, and uses the sauce as a marinade before stir-frying the chicken. The noodles are not part of the original recipe. My method is easier and gets dinner on the table.
Unstuffed Cabbage Roll Casserole
1 lb ground beef or pork
1 c. onion, chopped
8 c. cabbage (about 1/2 of a 3 lb head) cut into thin strips and then 2" long pieces (so you can fork it into your mouth)
1/2 cup water
4 c crushed tomatoes, or a 28 oz can
1 TBSP brown sugar
1 TBSP white vinegar
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 1/2 tsp whole caraway seed
1 tsp garlic powder
1 TBSP paprika (or more to taste)
In a large skillet, brown the meat and drain off any grease. Add the chopped onion and cook for about 3 minutes to soften the onion. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. Add the remaining ingredients and bring to a boil. Reduce heat and cover. Simmer until the cabbage is to the desired tenderness--about 30 minutes. Serve with cooked rice.
Serves 4-6. Freezes well.
1 c. onion, chopped
8 c. cabbage (about 1/2 of a 3 lb head) cut into thin strips and then 2" long pieces (so you can fork it into your mouth)
1/2 cup water
4 c crushed tomatoes, or a 28 oz can
1 TBSP brown sugar
1 TBSP white vinegar
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 1/2 tsp whole caraway seed
1 tsp garlic powder
1 TBSP paprika (or more to taste)
In a large skillet, brown the meat and drain off any grease. Add the chopped onion and cook for about 3 minutes to soften the onion. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. Add the remaining ingredients and bring to a boil. Reduce heat and cover. Simmer until the cabbage is to the desired tenderness--about 30 minutes. Serve with cooked rice.
Serves 4-6. Freezes well.
Melanie's Onion Bread/Rolls
1 onion, finely chopped
1 TBSP butter
2 1/2 tsp active dry yeast
2 TBSP white sugar
1 1/2 c warm water
2 tsp salt
2 TBSP butter
1/2 tsp Italian seasoning
3 1/2 c bread flour
2 TBSP butter, melted
Cook onions in 1 TBSP butter until transparent and a little golden. Let cool. Dissolve yeast & sugar in warm water. Let stand 10 minutes. Stir salt, butter, onions, Italian seasoning and 2 1/2 c flour into yeast mixture. Knead in remaining 1 c flour until dough is just a little sticky. Return dough to oiled bowl and let rest in warm place until doubled in volume.
Stir to deflate and place into lightly buttered 8x8" baking dish. OR form into rolls and pack tightly into pan to make the bread easier to serve. Cover loosely with plastic wrap and let rise about 40 minutes. Preheat oven to 350 degrees F. Brush rolls lightly with melted butter and bake for about 40-45 minutes.
1 TBSP butter
2 1/2 tsp active dry yeast
2 TBSP white sugar
1 1/2 c warm water
2 tsp salt
2 TBSP butter
1/2 tsp Italian seasoning
3 1/2 c bread flour
2 TBSP butter, melted
Cook onions in 1 TBSP butter until transparent and a little golden. Let cool. Dissolve yeast & sugar in warm water. Let stand 10 minutes. Stir salt, butter, onions, Italian seasoning and 2 1/2 c flour into yeast mixture. Knead in remaining 1 c flour until dough is just a little sticky. Return dough to oiled bowl and let rest in warm place until doubled in volume.
Stir to deflate and place into lightly buttered 8x8" baking dish. OR form into rolls and pack tightly into pan to make the bread easier to serve. Cover loosely with plastic wrap and let rise about 40 minutes. Preheat oven to 350 degrees F. Brush rolls lightly with melted butter and bake for about 40-45 minutes.
Banana Chocolate Chip Muffins
1 1/2 c flour
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 very ripe bananas, mashed
1 lg egg
1/4 c melted butter
1/4 c milk
1 tsp vanilla
3/4 c chocolate chips
Combine mashed bananas, egg, butter, milk and vanilla in a mixing bowl. In a small bowl, combine dry ingredients, then stir into banana mixture until just combined. Fold in chocolate chips.
Bake in paper-lined or greased muffin tins at 350 degrees F for 32 minutes. Makes 2 dozen muffins.
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 very ripe bananas, mashed
1 lg egg
1/4 c melted butter
1/4 c milk
1 tsp vanilla
3/4 c chocolate chips
Combine mashed bananas, egg, butter, milk and vanilla in a mixing bowl. In a small bowl, combine dry ingredients, then stir into banana mixture until just combined. Fold in chocolate chips.
Bake in paper-lined or greased muffin tins at 350 degrees F for 32 minutes. Makes 2 dozen muffins.
Chewy, Crispy Pizza Crust
2 2/3 cu warm water (about 105 degrees)
2 TBSP sugar
2 tsp salt
1/2 c instant nonfat milk
2 tsp instant yeast, or a packet of regular yeast
stir, rest and let the yeast bubble up
Stir in 2 TBSP oil. Add 2 tsp Italian herb seasoning if desired. Mix in 4 c flour, beating until smooth. Add 4 or more cups flour, gradually, until you get a workable dough. (Note: I rarely add more than 2 c flour at this step.) Knead for about 10 minutes by hand or 4 minutes with the dough hook on your mixer. Cover with a clean cloth and let the dough rest for 15-20 minutes. Punch down the dough, divide into 8 balls and roll out into crusts.
Prebake crusts at 450 degrees F for about 5-10 minutes, or until just starting to brown. The top should look dry.
At this point you can top your pizza with your favorite sauces and toppings, or cool and put in a ziplock baggy in the frig or freezer. Bake at 450 until the cheese is nice and melty and the crust is brown, about 10-15 minutes.
NOTE: This recipe is from the Sonlight Forums and was said to be "just like Pizza Hut" if you put 3 TBSP of oil in the bottom of a deep pizza pan, then add the dough and bake at 450 degrees for 15 minutes or until done. That gives the pizza the very oily, crispy finish like a Pizza Hut pizza. Since we don't like using that much oil, we prebake the crusts and use them as needed.
2 TBSP sugar
2 tsp salt
1/2 c instant nonfat milk
2 tsp instant yeast, or a packet of regular yeast
stir, rest and let the yeast bubble up
Stir in 2 TBSP oil. Add 2 tsp Italian herb seasoning if desired. Mix in 4 c flour, beating until smooth. Add 4 or more cups flour, gradually, until you get a workable dough. (Note: I rarely add more than 2 c flour at this step.) Knead for about 10 minutes by hand or 4 minutes with the dough hook on your mixer. Cover with a clean cloth and let the dough rest for 15-20 minutes. Punch down the dough, divide into 8 balls and roll out into crusts.
Prebake crusts at 450 degrees F for about 5-10 minutes, or until just starting to brown. The top should look dry.
At this point you can top your pizza with your favorite sauces and toppings, or cool and put in a ziplock baggy in the frig or freezer. Bake at 450 until the cheese is nice and melty and the crust is brown, about 10-15 minutes.
NOTE: This recipe is from the Sonlight Forums and was said to be "just like Pizza Hut" if you put 3 TBSP of oil in the bottom of a deep pizza pan, then add the dough and bake at 450 degrees for 15 minutes or until done. That gives the pizza the very oily, crispy finish like a Pizza Hut pizza. Since we don't like using that much oil, we prebake the crusts and use them as needed.
4/11/09
Butterflied Leg of Lamb with Rosemary
3/4 cup dry red wine
1/2 cup extra virgin olive oil
1/3 cup coarse-grained mustard
1/4 cup red wine vinegar
4 TBSP fresh rosemary (about 6 springs)
2 TBSP drained green peppercorns in brine
1 TBSP dried oregano
2 lg cloves garlic
4-5 lb leg of lamb, butterflied
Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes. Marinade lamb for 8 hours or overnight. Let stand for 2 hours at room temperature before grilling.
To grill: preheat bbq to medium-high heat. Salt and pepper the lamb and grill until brown and crusty on outside and meat thermometer measures 130 degrees F on thickest part of meat (about 20 minutes). Transfer meat to platter and tent with foil for 10 minutes. Carve by cutting on the diagonal across the grain.
My notes on this one are cryptic--sorry! We used the green peppercorns in 2007 and 2008, but left them out in 2009. It was fine without them!
1/2 cup extra virgin olive oil
1/3 cup coarse-grained mustard
1/4 cup red wine vinegar
4 TBSP fresh rosemary (about 6 springs)
2 TBSP drained green peppercorns in brine
1 TBSP dried oregano
2 lg cloves garlic
4-5 lb leg of lamb, butterflied
Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes. Marinade lamb for 8 hours or overnight. Let stand for 2 hours at room temperature before grilling.
To grill: preheat bbq to medium-high heat. Salt and pepper the lamb and grill until brown and crusty on outside and meat thermometer measures 130 degrees F on thickest part of meat (about 20 minutes). Transfer meat to platter and tent with foil for 10 minutes. Carve by cutting on the diagonal across the grain.
My notes on this one are cryptic--sorry! We used the green peppercorns in 2007 and 2008, but left them out in 2009. It was fine without them!
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