Friday, March 14, 2014
3 cups self-rising flour 3 tablespoons white sugar 1 teaspoon onion powder 1 teaspoon dried dill, or to taste 1 teaspoon salt 1 (12 fluid ounce) can beer, room temperature 4 ounces cubed cheddar cheese, or to taste
Procedures : Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet. In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes. Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan"
8 frozen mochi squares 1/2 cup soy sauce 1 sheet nori (dry seaweed)
Procedures : Preheat oven to 450 degrees F (275 degrees C). Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through. While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat. Wrap each mochi cake in seaweed; serve warm"
1/4 cup olive oil 8 cloves garlic, minced 2 1/2 teaspoons salt 1 teaspoon pepper 2 tablespoons ground cumin 1 tablespoon dried oregano 1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed juice of 1 lemon (optional) Minced fresh parsley, cilantro or mint (optional)
Procedures : Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature. Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes. Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes. Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve. As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve"
3 heads broccoli, cut into florets 4 onions, quartered 1/4 cup butter 1/4 cup all-purpose flour 2 cups milk 1 (8 ounce) package cream cheese 8 ounces shredded Cheddar cheese 1/4 cup Italian seasoned bread crumbs
Procedures : Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish. Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs. Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned"
1 (5 ounce) can evaporated milk 1 cup semisweet chocolate chips 1/2 cup brandy 1 (16 ounce) package vanilla wafers, crushed very fine 2 cups finely chopped walnuts 1 cup confectioners' sugar for rolling
Procedures : In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator"
1 tablespoon olive oil 1 medium onion, chopped 1 medium green bell pepper, chopped 5 stalks celery, chopped 2 cups chicken broth 1 cup brown rice 4 (15 ounce) cans black-eyed peas with liquid 1 (10 ounce) can diced tomatoes and green chiles 1 (14.5 ounce) can diced tomatoes 2 cloves garlic, finely chopped
Procedures : Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick"
1 cup white rice 2 cups water 2 (15.5 ounce) cans black-eyed peas, drained and rinsed 1 (10 ounce) can diced tomatoes with green chile peppers
Procedures : Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender. In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through"