Steve’s 9 Sausage Recipes Using Duck, Goose, Turkey and other Poultry
Sausage stuffer provides a convenient way to make a delicious sausage at home. It also gives you a pleasant feeling about serving your family since its process involves a quick and easy procedure.
If you are lucky to have any in your kitchen, we have prepared a list of the sausage recipes on Duck, Goose, Turkey and other Poultry categories to help you to make homemade sausage out of your kill.
Homemade Sheboygan Brats
Ingredients
3 pounds Turkey, Goose or Duck
2 Teaspoons White Pepper flakes
Salt: 2 Teaspoons
2 Teaspoons Garlic, minced (optional)
1 Teaspoon dried Marjoram
1 Teaspoon ground Ginger
1/2 freshly ground Nutmeg
Ground Allspice: 1/2 Teaspoon
1/2 pound Pork Fatback
Directions
Cut the meat into chunks and chill thoroughly. It helps to keep the meat partially frozen to prevent the fat from smearing.
Mix the remaining ingredients and combine them with the meat and the fat in a bowl. Refrigerate the meat mixture for at least one hour.
Grind the mixture in small batches.
Soak the sausage casings in hot water for at least 10 minutes and then press it onto the sausage stuffer’s tube. Put the meat mixture into the stuffer and run to make links.
Hang your links for an hour to dry. Once your connections are ready, you can cook them or refrigerate for future use.
Meanwhile, mix the remaining ingredients thoroughly. When your meat and fat is ready, combine it the seasonings.
Use your clean hands to mix them thoroughly. Before grinding, let this mixture rest in a fridge for another one hour or overnight.
Take some hog casings and set in a bowl containing warm water.
Mix cream, sage, eggs and lemon zest in another bowl and put in the fridge for about 30-45 minutes. Add this spices into the meat and mix them well using your hands.
Grind through your meat to obtain a fine texture; you can use a meat grinder or food processor.
Put the sausage meat into your stuffer. Dress your hog casings and start making the links (about 6 inches)
Once done, keep your sausage in the fridge for about 2 hours or overnight if you want.
Cooking Tips
The traditional method of cooking German Bockwurst sausages is by steaming them to about 70 degrees Celsius of the internal temperature.
Mix the duck meat with the pork belly and grind them using the grinder.
Knead the seasonings through it evenly. Put the meat mixture in a stuffer to make links. Once done, hang the sausage and let them dry.
Fry the sausage over medium heat until they turn golden brown in butter.
Serve with orange segments and shaved fennel.
Duck Sausages, Hunter’s Style
Ingredients
4 pounds Duck or Goose meat
2 pounds fatty Pork shoulder
Salt: 2 Teaspoons
2 Tablespoons fresh Sage, chopped
2 Teaspoons Caraway seed
1 Tablespoon ground Black Pepper
1.2 cup Ice Water
1/2 cup Malty Beer
Hog Casings
Preparation
When done, mix the meat and fat with salt and combine them with all the dry spices.
Grind the meat mixture and let them rest in a freezer for at least one hour. It is important to grind the meat twice.
Prepare some hog casing by soaking them in warm water. Freeze the meat and fat for around one hour.
Once everything is excellent and set, stuff the sausage into casings to make a continuous coil and pull off links to your preferred sizes (6-8 inches). Be sure to check for air pockets in the rings and remove them. You can use sausage pricker to puncture the air pockets.
Once done, hang your links for about 1-2 hours. After they have dried, keep them in a fridge until needed
Polish Duck Sausages
Ingredients
4 pounds Duck or Goose meat
2 pounds fatty Pork shoulder
2 Tablespoons Garlic, minced
Salt: 2 Teaspoons
2 Teaspoons ground mustard
2 Teaspoons Caraway seeds
1 Tablespoons fresh ground Black Pepper
1 cup Red Wine, chilled
1/2 cup fresh Oregano
Hog Casings
Directions
Chop the meat and fat into chunks and freeze them for about one hour.
Mix the salts with the remaining ingredients except for the wine and caraway seeds and combine them with meat and fat and let them rest in the fridge for another hour.
Take some hog casings and set them in a bowl containing warm water.
Meanwhile, grind the meat and fat twice to have a fine texture. Freeze the meat mixture for 30-45 minutes in the fridge.
Add caraway and wine to the mixture and mix gently but thoroughly using a Kitchenaid for about 60-90 seconds.
Once done, stuff the sausage into casings using your stuffer. It is good to fill the whole housing before start making links.
Hang the sausage for about 4-5 hours. Check for any stubborn air pockets and punch them with either a needle if found.
Once the sausages have dried, keep them in a fridge until needed.
Toulouse Sausage With Duck or Goose
Ingredients
3 pounds Duck or Goose meat
1 1/2 pounds fatty Pork belly or Pork shoulder
2 Tablespoons Salt
2 Tablespoons fresh Garlic, chopped
Ground Black Pepper: 2 Tablespoons
1 Teaspoon Nutmeg, freshly grated
1/2 cup White Wine, chilled
Hog Casings
Instruction
Cut the meat and fat into about 1-inch chunks, then add the Garlic and all the spices to the meat and fat.
Put the meat and fat in a freezer and chill them for at least one hour.
Grind through your meat until obtaining a fine texture.
Add the wine and mix for about 60-90 seconds.
After mixing them well, put back in the fridge for about 30-40 minutes.
Meanwhile, set some hog casings in a bowl containing warm water.
Once everything is done, stuff the sausage into the casings making 6-8 inch size links.
Hang the sausage until they dried. Put in the fridge until needed.
Smoked Canada Goose Sausage
Ingredients
2 pounds Goose meat
1 pound Pork Backfat
2 Tablespoon fresh Rosemary, minced
4 Cloves Garlic, minced
1 Teaspoon dried Marjoram
1 pound fatty Pork belly
Salt: 1 Teaspoon
1 Teaspoon Mustard Powder
1/4 cup Red Wine or Ice Water
1/4 Coriander
Method
Grind up the meat together with the pork fat at least two times. Toss in pepper, rosemary, marjoram, garlic, and salt. Mix them well.
Freeze the mixture for about one hour. As you wait for your meat to be cold, soak hog casings in warm water.
Put the meat mixture into a large bowl and add the wine and mix them thoroughly up to one minute.
Keep the meat back in the fridge for about 30-45 minutes as you set the stuffer ready.
Once everything is done, stuff the meat making links of your desired shapes. When you are done, hang for at least an hour in a cold room and let it dry off.
Once they have dried, they are ready to cook, or you can put them in a fridge until needed.
Duck Mortadella Sausage
Ingredient
3 pounds Duck Meat
1/2 pounds Duck skin
1/4 pounds Duck fat, rendered
1/2 Teaspoon Black Pepper
Teaspoon Paprika smoked: 1/2 Teaspoon
1/2 cup dry Milk Powder
1 Tablespoon Salt
Garlic Powder: 1 Teaspoon
1 Teaspoon dried Marjoram
2 Teaspoons sweet Paprika
2 Teaspoons ground Coriander
Hog Casings
Preparation
Soak some hog casings in a bowl of warm water. Once they are soft, run water through the casings to check for leaks.
Chop the meat and the skin into chunks so that they are easy to grind. Once done, mix them and freeze it in a freezer for about one hour.
Grind the mixture until obtaining fine texture. Combine the meat mixture with the remaining spices.
Put the mixture into the sausage stuffer and stuff your casings. Run the stuffer as you tie off links at whatever interval you want (preferably 6-8 inches size).
Once you complete, hang your sausages in a cool place and let them dry for about 4-5 hours.
Take some hog casings and soak them in a bowl of warm water.
Chop the meat and fat into chunks, mix the salt, and keep it in a fridge for an hour or overnight if you like. This helps the flesh to bind.
When you are ready to grind your meat, add fennel seeds and black pepper to the meat and mix them well with your clean hands. Once done, rub the meat to fine texture.
Chill the meat for another 30-45 minutes. Add the wine and lemon zest to the meat and mix thoroughly using KitchenAid for about 60-90 seconds.
Once the mixture bind well, put them back in the fridge and let them rest for around 30 minutes.
Hang the sausages in a cool place for an hour or overnight in a refrigerator. Check for air pockets and use a sterilized needle to punch them.
After the sausages have dried a bit, keep them in the fridge until needed.
Making sausage recipes using a sausage stuffer is even fun and easy. Get your favorite recipe above and enjoy making your sausage.
If you want to make a sausage, your kitchen will need to shine with some few tools. One of the must-have tools is a sausage stuffer.
There is a variety of them available in the market ranging from the most common manual ones to electric-operated ones with tons of amazing features.
If you are lucky to have any in your kitchen, we have prepared a list of the sausage recipes on Wild Boar or Pork categories to help you to make homemade sausage out of your kill.
Sweet Italian Sausage
Ingredients
Wild Boar or Pork : 3 pounds of ground
Red Wine Vinegar (optional) : 3 Tablespoons
Brown Sugar: 2 Tablespoon
2 Teaspoons freshly crushed Black Pepper flakes
2 Teaspoon Smoked Paprika
Garlic Powder: 2 Teaspoon
Onion Powder: 1 Tablespoon
1 Tablespoon ground Fennel
Dried Oregano Leaves: 1 Teaspoon
1 Teaspoon dried Thyme Leaves
Salt: 1 Tablespoon
Hog Casings
Directions
Place all the seasonings together in a bowl and mix them (sugar, pepper, paprika, garlic powder, onion powder, fennel, oregano, thyme, and salt).
Combine the pork, red wine vinegar and the seasoning in a mixing bowl and mix them thoroughly to ensure that all the spices are evenly distributed into the ground pork.
Divide the sausage into portions and freeze them before stuffing. Set the casings to the stuffer.
Add the meat mixture to the stuffer and start making links, 6-8 inches.
Once done with everything, hang your links in a cool place. After they have dried a bit, keep them in a fridge for at least 12 hours before cooking them.
Hot Italian Sausage
Ingredients
3 pounds of ground Wild Boar or Pork
2 Teaspoons Sugar
2 Teaspoons crushed Fennel Seeds
Dried Oregano: 2 Teaspoons
1 Tablespoon hot Paprika
1 Teaspoon Salt
1/2 Teaspoon Red Pepper Flakes
1/2 Ice Cup Water
Hog Casings
Method
Mix the pork in a bowl with the seasonings. Make sure they mix evenly thought the meet.
Freeze the mixture in the refrigerator for up to 3 days. Add the fennel seeds, red wine and ice water to the frozen dough and mix well with your clean hand.
Thread on a sausage stuffer hog casings. Put your sausage in the stuffer and run it to make the links.
When all the links are ready, hang them at room temperature for up to two hours to dry.
Cooking Tips
Check for any arising air pockets when making your links. Use a sausage pricker to pop any air pocket.
Portuguese Linguica Sausages
Ingredients
4 pounds ground Wild Boar meat or Pork shoulder
2 Teaspoons White Sugar
2 Teaspoons dried Oregano
Crushed Black Pepper: 2 Teaspoons
1 Teaspoon hot Paprika
Salt: 1 Teaspoon
1 pound Pork Fat
3/4 cup Portuguese Red Wine
1/2 Cup Dry Milk
Hog Casings
Instructions
Mix the rest of the ingredients well into your ground meat and refrigerate for three hours or overnight if you can.
Shape them into portions using sausage stuffer to make links. If done making the connections, spread them on a tray and refrigerate for up to three days.
Make sure you turn them daily to allow links to dry and cure.
Smoke the links for about four hours then they will be ready to be served.
Cooking Tips
Although including dry milk to your ingredients is optional, it can help the sausage to retain moisture while smoking.
Cajun Boudin Sausage
Ingredients
3 pounds ground Pork or Wild Boar
5 Garlic cloves, chopped
3 Tablespoons Cajun seasoning
2 Green Bell Peppers, chopped
White Rice, cooked: 2 cups
2 Teaspoons Salt
1 cup Onion, chopped
Green Onion, diced: 1 cup
1 Cup Parsley, chopped
1/2 pound Liver
1/2 pound Pork Fat
Hog Casings
Directions
Mix the pork, salt, liver, green bell pepper and fat with the onion and garlic in a large saucepan.
Add the Cajun seasonings and cover with water and bring to a simmer and cook gently until everything is tender for at least 2-3 hours.
Use a slotted spoon to remove the saucepan and allow it to cool while you stir the green onion and the cooked rice. Mix them well for at least 2-4 minutes so that to make the mixture more cohesive.
Shape the mixture into shapes using your sausage stuffer and fry them. Get a large pot of salted hot water, and add the sausage and cook gently until the sausage is spicy, firm and has plumped.
Then serve it immediately.
South African Boerewors
Ingredients
3 pounds grounded Pork or Wild Boar
2 Tablespoon Sea Salt
2 Teaspoons Brown Sugar
1 Teaspoon ground Black Pepper
1 pound Speck Fat
Ground Cloves: 1 Teaspoon
1/2 cup Brown Vinegar
1/2 pounds Wide Sausage Casings
1/4 cup Coriander seeds
27g ground Pimento
7g ground Nutmeg
Hog Casings
Instructions
In a large bowl, mix the pork, pepper, salt, coriander, cloves, pimento, and nutmeg. Add fat and mix them well.
Refrigerate for at least one hour, or you can leave them overnight if you can.
Prepare your stuffer for stuffing. Once you have stuffed all the sausage mixture, refrigerate your sausage overnight to make it accumulate flavor before cooking.
Cooking Tips
Boerewors is commonly cooked traditionally on the grill. The sausage takes 4-5 minutes on the first side until the sausage has a nice grill color. Flip them and cook on the second side for another 3-4 minutes until it is firm.
Once the sausage is ready, place them on a large platter and serve.
Herbed Wild Boar Sausage
Ingredients
4 pounds ground Wild Boar Meat
2 pounds crushed Pork shoulder
2 Teaspoons Sugar
1 Teaspoon Salt
1 Teaspoon Garlic powder
Dried Thyme: 1 Teaspoon
15g fresh Rosemary, minced
15g new Sage, minced
1/2 cup White Wine
1/4 cup Ice Water
Hog Casings
Directions
Freeze the meat in a freezer for about one hour.
Combine the ingredients (garlic, salt, and sugar) and mix them well and let them rest in a freed for about an hour.
Add wine and water to your meat and mix them gently but thoroughly for about 1-2 minutes. Once it blends well, stores them in a cool place, preferably in a fridge.
Set some hog casings in a bowl of hot water before using them, then stuff the sausage into casings to make links. Once you are through, hang your sausage for up to 5 hours.
Once they have dried, they are ready to be cooked or keep them in a fridge until needed.
Cooking Tips
If you choose to freeze the sausages after drying them, wait a day before doing it. It helps the sausages to tighten up and keep their shape in a deep-freeze.
In a large bowl, add the seasonings, garlic, and spices and mix the seasoning mixture with the meat and fat.
Freeze this mixture for about one hour until very firm. Take some hog casings and put them in a bowl of water for about 5-10 minutes before using them.
Stuff the sausage into the casings to form links for the batch. Hang the sausages in a cool place as long as they are still cold. Once they have dried, cook them and serve, or keep them in a fridge until needed.
Mazzafegati – Italian Liver Sausage
Ingredients
3 pounds ground Pork shoulder
5 Garlic Cloves, chopped
2 Teaspoons Salt
Sugar: 1 Tablespoon
1 pound ground Pork Liver
1 pound Pork Fat
1/2 cup Pine Nuts, toasted
1/2 cup Sweet White Wine
Hog Casings
Directions
Freeze the meet for an hour or so.
Mix all the spices with the meat except the wine, and you can use your clean hand to mix well. Once ready, let it rest in a fridge for about 30-45 minutes.
Add the wine and mix gently but thoroughly with your clean hand until it binds appropriately.
Once done, keep it back in the fridge for one hour.
Take some hog casings and set in a warm water bowl before using them.
Stuff the sausage into the stuffer and begin making links. Once done, hang al your sausage in a cool place for about 5-6 hours. If the sausage is warm out, hang for an hour.
Once they have dried, they are ready to cook.
Mexican Chorizo
Ingredient
2 pounds ground Pork
3 Garlic Cloves, minced
3 Tablespoons Cider Vinegar or White Wine
1 Tablespoon Salt
Mexican Oregano: 1 Teaspoon
1 Teaspoon (flat level) ground Coriander
Sweet Paprika: 1 Tablespoon
1 Teaspoon Smoked Paprika
1/2 Teaspoon ground Cloves
1/2 Teaspoon freshly ground Black Pepper
Instructions
Mix the meat in a large bowl with all the remaining ingredients until thoroughly blended. Cover the pan and let it rest in the refrigerator for at least one hour.
Stuff the sausage making links of about 6-inches. Refrigerate until needed to cook or freeze for future use.
In conclusion, making sausage is fun, and making them using a sausage stuffer is even fun and easy. Get your favorite recipe above and enjoy making your sausage.
If you missed our previous sausage recipes article “10 Sausage Recipes Using Venison, Beef, Lamb Or Goat”, you can check here.
1 TBSP Garlic powder or 2 tbsp. crisp chopped garlic
1 TBSP cumin
One TSP paprika
One TSP sage
One teaspoon thyme
One teaspoon basil
Two teaspoons of garlic powder
Directions
Soak Vienna casings in water to soften them and remove the added salt. Load the cases onto the Wiener Stuffer
After stuffing, let the Vienna hang and dry for 45 minutes at room temperature. You can let sausage dry for 45 minutes in low heat or 120 degrees in the smoker.
Do not try to use smoke because it would be wasted on wet Vienna.
Set the smoker to 160 to 170 degrees and smoke the sausage for 28 to 30 hours or until the point at which the inside temperature reaches 152 degrees Fahrenheit.
Homemade British Bangers
Ingredients
Cut 4 pounds of venison, pork or other meat into pieces.
Either 1 pound of pork fat cut into pieces.
36 grams of salt, about two tablespoons in addition to a teaspoon
Two teaspoons of dried thyme
Two teaspoons of white pepper
One teaspoon chopped sage
One teaspoon of mushroom powder (discretion)
Onion powder: 1One teaspoon
1/2 teaspoon mace
1/2 teaspoon nutmeg
One glass of coarsely ground oats, cereals or breadcrumbs
3/4 glass of malt beer
Pig housing
Directions
Get about 15 to 20 feet of hoard housing and load it with warm water. Make sure all your equipment is cold by solidifying the crushing plate and cutting edges and Pouring into the bowl for 30 minutes to 60 minutes.
The same applies to meat and fat. If everything is pleasant and refreshing, mix the meat and fat with every taste
Pound everything through a rough plate. Test the temperature of the mixture, make sure 35 degrees. Once the sausage is ground twice, test the heat again to make sure it is 35 degrees F or colder.
Chill the mixture and if it is sufficiently cool. Take it out and include the oats and lager. Mix and process all this now in a large container or bowl with your (perfect) hands for an active 2 minutes.
Fill the sausage freely in the links. Tie off one end of the loop you just made. Squeeze the links with both hands and roll the relationship between them a few times.
Move the curl down and repeat the process, this time rolling back a few times. Warm up to the point where you do all the curl.
Look at the ports that are likely to contain trapped air. Gently squeeze the connectors together to crush the air pockets and rotate the connectors to lock them in place.
This takes a while. Hang your links for at least 1 hour. Try not to give them a chance to solidify. Bangers are kept in the more relaxed for seven days and in the cooler for several years if you have a vacuum.
Venison Merguez Sausages
Ingredients
Whole cumin: Two teaspoons
Coriander seeds: Two teaspoons
2 teaspoons of fennel seeds
Paprika: Two teaspoons
Two tablespoons fit salt
One teaspoon of cayenne pepper
3-pound Sheep Bears, cut into 3/4-inch molds and evacuated from cartilage
1 pound of sheep, hamburger or lard, cut into 3/4-inch 3D shapes
Two tablespoons of naturally chopped garlic (about six medium cloves)
1/3 glass of Harissa
1/3 glass of ice water
Directions
Put the cumin, coriander and fennel seeds in a Cast Press pan over medium heat and toast until about 2 minutes.
Exchange on a zest processor and granulate to a fine powder. Put the bowl in a bowl and add paprika, salt and cayenne pepper.
Lay sheep and fat in an expanding bowl. Add swing mixture, garlic, and harissa. Fling meat and fat in flavors.
Put in the refrigerator until it is ready for mincing. Crush mixture by a meat processor, equipped with little pass-on, placed in a bowl in ice.
Using the paddle link of a standing mixer, mix at low speed for 1 minute.
Add water and mix to the point where the liquid is connected and the sausage is even and sticky about 1 minute more.
Frame a small sausage patty; Put the remaining sausage in the cooler. Cook patties in a small pan over medium heat until cooked through.
Taste and change the sausage spice, if it is essential. Fill sausage into sheep’s housing and turn it into 6-inch joints. Cook until cooked.
Light a stack loaded with coal.
At the point where all the coal is lit and surrounded by fiery black debris, you spill the fuels and spread them evenly over the entire surface of the carbon meal.
Raise the cooking grid, cover the flame grill and allow it to preheat for 5 minutes. Clean the grill and oil.
Medium-high direct heat barbecue to the point where the sausage registers 155-degrees F when a moment thermometer is embedded in the center of the joint.
Refuse from the grill, let rest for 5 minutes and serve.
Antelope Longaniza Sausage Recipe
Ingredients
3 1/2 pounds of gazelle or game
1/2 pound of pork
35 grams of legitimate salt
Three chopped green onions
25 grams of new rosemary chopped
12 grams of dark pepper broke
4 grams of ground allspice
40 grams of sweet pepper
1/4 glass of red wine vinegar
3/4 glass of red wine
Directions
Chill the meat to the point where it is relatively robust by placing it in the cooler for about an hour.
Take out some hoard cases and place them in a bowl of warm water. Minced meat (and lard, if used) in 1-inch lumps.
Take out a significant portion of the dark pepper. Why? You must insert them before the last merge.
As a result, the flavors remain larger and the sausage surface changes, which makes the food even more interesting.
The salt, whatever pepper, herbs, flavors, and green onions left over. Mix with the meat, mix well with your hands and rest for about 60 minutes in the fridge.
Through the meat processor, (you can use a nutrition processor after all other options have been exhausted, but you will not get an excellent surface), use the coarse kick bucket.
If your room is hotter than 69 degrees, place the bowl of minced meat in another bowl of ice to keep it fresh.
Return the mixture to the condenser for a further 30 minutes and then hammer the bucket onto the meat processor again with an excellent bump.
And it will give you a clean surface and will limit any cartilaginous bits. Add everything left over from the dark pepper, wine, and vinegar.
Then mix with either a Kitchenaid for 60-90 seconds or with your (flawless) hands, and it is essential to tie the sausage properly.
If it is well mixed, put it back in the refrigerator. Stuff the sausage in the casing.
Unwind the joints by pressing down the sausage and twisting it first in one bearing and then with the following bone.
Or, on the other hand, you could tie them with the butcher’s cord.
Hang the sausages in a cool place for up to 4 hours (the colder it is, the more you can hang). If it is warm, swing for 60 minutes.
When they are a little dried, place the icebox until they are needed. They are kept in the refrigerator for at least seven days.
If the sausages are frosty, hold out for several days before doing so. This will take care of the sausages and help them keep their shape in the deep hold.
Sage and Juniper Venison Sausage
Ingredients
3 1/2 pounds of gazelle or game
1/2 pound of pork
35 grams of legitimate salt
Three chopped green onions
25 grams of chopped fresh rosemary
12 grams of dark pepper broke
4 grams of ground allspice
40 grams of sweet pepper
1/4 container of red wine vinegar
3/4 cup of red wine
Directions
Chill the meat to the point where it is relatively stable by placing it in the chiller for an hour or so. Take out some hoard cases and put them in a bowl of warm water.
Take out a significant portion of the dark pepper. Why? You must insert them before the last merge. As a result
The flavors remain larger, and the sausage surface changes which makes the food even more exciting then mix the salt, pepper, herbs, flavorings and green onions with the meat.
Granulate through your meat processor (you can use a nutritional processor if there is no other option
But you will not get a beautiful finish) by biting the coarse grain dust. If your room is hotter than 69 degrees, place the bowl of minced meat in another bowl of ice to keep it fresh.
Put the mixture back in the cooler for another 30 minutes and then hammer again with the exceptional bite into the meat processor. And it will give you a clean surface and will limit any cartilaginous bits.
Add everything left over from the dark pepper, wine, and vinegar. Mix at this time with a Kitchenaid either for 60-90 seconds or with your (flawless) hands. And it is essential to bind the sausage legitimately.
If it is well mixed, put it back in the fridge. Stuff the sausage in the casing. Unwind the joints by pressing the sausage down and bending
First in one direction and then with the following compound, then the other. Or you could tie her again with the butcher’s cord.
Hang the sausages in a cool place for up to 4 hours (the colder it is, the more you can hang). If it is warm, swing for 60 minutes. When they are a little dried, place the fridge until they are needed.
You will stay in the fridge for no less than seven days. If you have the sausages cold, hold several days before doing so.
This will take care of the sausages and help them keep their shape in the deep hold
Thessaly Greek Sausage
Ingredients
4 pounds of sheep meat
1 pound of sheep fat
40 grams of kosher salt
20 grams of sugar
15 grams of cumin
10 grams of dark pepper
4 grams of dry oregano
5 grams allspice
10 grams of Berbere Pulver or paprika
1/4 container of red wine vinegar
3/4 cup of red wine
Directions
Chill the meat to the point where it is relatively stable by placing it in the cooler for about an hour. Take out some hoard cases and put them in a bowl of warm water.
Slash meat and fat in 1-inch lumps. Remove excess black pepper. Why? You must insert it just before the last mix.
As a result, the flavors are entirely preserved, and the sausage surface is adjusted, which makes the food even more fascinating.
Mix the salt, pepper, and flavors with the meat. Mix well with your hands and let rest for about 60 minutes in the fridge.
Granulate through your meat processor by using the coarse kick bucket. If your room is hotter than 69 degrees, place the bowl of minced meat in another bowl of ice to keep it fresh.
Add everything left over from the dark pepper, the vinegar, and the wine.
Mix at this time complete with a low-level Kitchenaid either for 60-90 seconds or with your (perfect) hands, and it is essential to bind the sausage legitimately.
If it is well mixed, put it back in the fridge. Stuff the sausage in the casing. Disconnect the links by pushing the sausage down and bending
First in one bearing and then with the following ring, the other course. Or you could tie her again with the butcher’s cord. Hang the sausages in a cool place for up to 4 hours.
If it is warm, hang for 60 minutes. When they are a little dried, adjust the cooler until it is needed.
You will stay in the icebox for no less than seven days. If you have the sausages cold, hold several days before doing so.
This will take care of the sausages and help them keep their shape in the deep hold.
Cajun Style Andouille Sausage Links
Ingredients
One container of onion, diced
One tablespoon of fat or nut oil
3 1/2 pounds of game, pork, hamburgers or other meats
1/2 pound pork belly or oily shoulder
33 grams of salt, about three tablespoons
Store 4 grams of Instacure # 1, about a teaspoon
25 grams dry drain, approx. 1/3 glass (optional)
Three tablespoons chopped crispy garlic
Two teaspoons of cayenne pepper
Two tablespoons sweet pepper
1/2 teaspoon clove
1/4 teaspoon allspice
Two teaspoons of dried thyme
One teaspoon of mustard powder
Add 1/2 container of red wine or brew
Directions
Heat the fat or nut oil in a small sautéed container and cook the onions over medium heat until tender, translucent and slightly caramelized at the edges.
Remove from the pan and let cool. While the onions are cooking, take about 10 to 15 feet of the casing (regular three lengths) and immerse them in warm water.
Make sure you emit as much Silverskin as your meat might expect. Slice the meat and fat into 1 to 2-inch pieces.
Granulate the onions, meat, and fat through the course bite the dust. Andouille is usually a nation-style, rough sausage.
If you want, you can even crush the meat by hand. TIP: Mince 1/4 of the meat-fat mixture to get an extra exciting surface for your sausage.
Make sure that the mixture is exceptionally crisp, about 30 -degree F. You will probably need to consolidate it for some time.
When it is sufficiently cold, take it out and put the chilled red wine or brew in the bowl and mix the lowest setting for 90 seconds to 2 minutes or with your perfect hands for 2 minutes and it turns the improved minced meat into a robust sausage.
The appearance of the meat will change as it binds to itself, and it will look more like a fat player than minced meat and fat.
To make links, tie off one end of a package. Pack the sausage in to fill this end. Gently pack the meat into the end joint and this second one.
Turn the second link more than a few times to repair it. Move the lockdown and make two more links.
This time, fold the link back to you to fix the problem. Repeat this process in the loop to the point you get to the end. Bind the end link.
Clean up with the different housings. Hang your sausages dry for an hour or more.
Hang for 1 to 2 hours at room temperature or until medium term where your temperatures are below 45-degrees F.
Venison Sausages with Basil and Garlic
Ingredients
3 1/2 pounds of game meat (or pronghorn, elk, moose or hamburger)
1/2 pounds of pork
34 grams of salt (about two tablespoons)
5 grams of split dark pepper (about a tablespoon)
25 grams of crisp chopped garlic (about two tablespoons)
Take out some hoard cases and place them in a bowl of warm water. Mincemeat (and lard if you use) in 1-inch pieces. (Judicious mastery step: mix the salt with the meat and granulate it roughly
Such as with a 10mm or 12mm plate, and refrigerate it in the medium term. To stuff, mix the beef, lemon cheer, grease, celery seeds – black pepper, garlic, and basil.
Why only half? You have to add the rest before you make the last mix on the sausage. As a result, the flavors remain larger, and the surface of the sausage is adjusted, which makes the food even more interesting.
Chill the meat to the point that it is 37-degrees F or colder by placing it in the cooler for an hour or close. When you have finished chopping, solidify the sausage until it is near 28-degrees F and 32-degrees F.
At the time when it’s prepared, contain whatever remains of the dark pepper, basil, and garlic
In addition to the wine and lemon juice, mix at this time either entirely with a Kitchenaid on low for 60 to 90 seconds or with your (flawless) Hands for 2 minutes and essential to bind the sausage legitimately.
If it is well mixed, put it back in the icebox while you clean up. Fill the sausage into the casings.
Unwind the links by pressing down the sausage and twisting first in one go and then with the following link.
Or, on the other hand, you could tie them with the butcher’s cord. Make sure you penetrate the packaging wherever there are air pockets and carefully crumble the links to deflate.
Hang the sausages in a cool place for up to 4 hours (the colder it is, the more you can hang). If it is warm, hover for 60 minutes.
When they are a little dried, place the fridge until they are needed. You will stay in the refrigerator for no less than seven days.
If you have the sausages cold, hold several days before doing so. This will take care of the sausages and help them keep their shape in the deep hold.
Venison Sausage with Bay and Garlic
Ingredients
3 pounds of game meat
1 pound pork shoulder or midsection
1 pound of pork fat back
34 grams of salt
4 grams Instacure # 1 (discretion)
About ten inlet sheets ground to a powder
25 grams of chopped new garlic
10 grams of ground dark pepper
3 grams of celery seed
1/2 container of red wine
1/4 container ice water
25 grams of dry effluent powder
Hortgehäuse, about 12 to 15 feet
Directions
Cut meat and fat into lumps that fit in your processor. (Discreet mastery step: mix salt and salt with the meat
Chop it roughly – 10 mm or 12 mm plate – and store cool in the medium term. If you do not have such a substantial dish
Cut the meat slightly better and do the same thing will give you a closer bond in the finished sausage.
Take out some hoard cases and place them in a bowl of warm water. When ready to granulate, mix the meat and fat with each of the herbs and flavors.
If you use the dry effluent powder, mix it in too. Pump through the meat processor (you can use a nutritional processor if necessary
But you will not get a little surface) by using the biting the dust (6 mm or 7 mm). Make sure your sausage is extremely cold, near 28-degrees F and 32-degree F
At the time when it is sufficiently chilled, remove it from the cooler and lock in the wine and water.
Mix the sausage completely. Stuff the sausage in the casing.
Scrape off the joints by squeezing the sausage and twisting first in a corridor and then with the following joint.
Alternatively, on the other hand, you could tie them with the butcher’s cord.
Make sure that you pierce the links wherever air pockets are. Hang the sausages in a cool place for up to 4 hours.
Split your pork and sheep into 1-inch pieces. Add the salt, salt (if used) and refill sugar and chop it by a rough run on the processor.
If possible, refrigerate for at least 60 minutes in the medium term. The progression promotes the sausage binding itself when stuffed.
Put 1/2 cilantro, pepper and fennel seeds in a small bowl. Splash your hoard case in warm water. Put the wine in the fridge.
Make sure all your shredders are cold. Mix the rest of the flavors with the meat and fat and pound the meat a second time in a bowl.
You can beat again roughly or walk well. Your decision. I make the cream. Place the bowl for the meat in another pan loaded with ice if your room is hotter than 70ºF.
When ground, place the meat in the cooler and clean up. Get out your blender and locate the main rudder (not the dough loop).
If you do not have one, place the meat mixture in a large container so you can mix it by hand.
Soak up the orange topping, the rescued flavors, and the wine and combine the sausage for about 2 minutes or until it forms a sticky, strong glue.
If you do it with your hands, you should knock it out of the cold. Get your sausage stuffer, which, if you were smart, has lived in your cooler or cooler for as far back as two hours.
Adjust it with the appropriate tube and fill the sausage. Do it all without a moment’s delay before joining it into joins.
To bend in joints, start towards one side and pack the meat in the packaging, at which point you bind the packaging.
Assign a decent measured link, press at this point with your fingers. Do the same another great valued marriage the Locke.
When you have compressed both, turn a few times to secure the link well. Rattle over to the line of the lock, at this point also bind off the last link after packing.
Once you’re done, hang up the links so your curvature will not be untangled or tie each loop to a string.
Hang your sausages in an ordinary room for about 2 hours. Only 1 hour if the place is hotter than 75ºF. In a perfect world, in the medium term, hang the links at around 40ºF.
We have tried to best to make the process easy when we have been attempting this 10 Sausage Recipes. Hope, you will try our sausage recipes in your home.
Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste.
Heat the oil in a wide, heavy, preferably non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer.
Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.
Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions.
Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne.
Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream and rest of the water or broth (a bit more for beef).
Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix.
Acapulco Chicken Recipe
Acapulco Chicken (en Escabeche) is a delicious recipe that you can cook quickly and easily.
We hope you enjoy the good taste of Acapulco Chicken (en Escabeche) and recommend this Acapulco Chicken recipe to your friends and family.
Serves: 6
Acapulco Chicken (en Escabeche) Ingredients
2c Unsalted chicken broth,
0 -defatted
1tb Olive oil
2ts Ground cumin
2tb Pickling spice
0.5 Red bell pepper, sliced
1lb Boneless chicken breast
0 -halves
0.5 Yellow bell pepper, sliced
2tb Minced jalapeno chili with
0 -seeds
1 Onion, halved, thinly sliced
0.33c Rice wine vinegar
0.25c Fresh cilantro leaves
3lg Garlic cloves, minced
Acapulco Chicken (en Escabeche) Recipe Instructions
baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan.
Add chicken, onion, vinegar, garlic, oil, and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes.
Transfer chicken and onions to the shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to 2/3 c, about ten minutes.
Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture.
Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices.
Pass tortilla chips to use as “pushers. ” 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol.
If you love fresh tasty pasta you gotta make it yourself but the question that lingers is – How to Make Perfect Pasta?
Sometimes we get it all wrong when we think that whipping the best batch of silky-smooth fettuccine is meant for the pros.
Well, making perfect pasta is pretty simple and doesn’t require professional skills. With a few practices here and there you will be amazed at what you can achieve.
When it comes to pasta making, the several series of instructors can be very confusing. In fact, chances are, you will get more disoriented after doing a quick search through the pasta recipes, ingredients recommended and the ratios.
Well, let me make it pretty simple for you. There is nothing called the perfect pasta nor does it exist. That doesn’t mean there is no difference between the watery stuff that just breaks your mood and the silky-smooth tasty pasta.
What I actually mean is that there are hundreds if not thousands of pasta types that exist. Feeling completely ripped after trying it all and you don’t seem to get there? Well, pasta comes in different shapes, texture, and shapes.
Most importantly, there are perhaps a hundred plus styles for mixing the ingredients. Therefore, we cannot settle on one pasta type and simply rebrand it as the best. We could perhaps be insane to do that!
Steps to Make Perfect Pasta
Well, let me take you through the science of pasta making and break down the main steps as follows:
Ingredients
Mixing & kneading the dough
Resting dough
Rolling
Cooking
Well, before we go into that, I guess it is better to know what we need to make pasta. Even though there are several pasta making tools existing in the market today, many of them are completely unnecessary.
As long as you got eggs, flour, a rolling pin, and a working surface, you are good to go.
Ingredients
We all know that the basic ingredients for making pasta include flour and water. The other manipulations such as eggs to yolk to white ratio, salt, olive oil and much more are just beyond the basics.
What am going to talk about is the flour because it is the major ingredient here and therefore determines the end results. Flours are categorized into:
For the purpose of this guide, I am going to use all-purpose flour. You can dig deeper and understand much more. However, kindly note that most folks use a mixture of type “00” flour and semolina.
Eggs and Oil
The debate over white eggs, egg yolks, and oil will definitely vary across pasta makers. However, pasta made with both of them gains more golden color, flavor and doesn’t break apart easily.
Olive oil, on the other hand, makes for the softer and mushier recipes. Assume I have the following ingredients:
2 cups of all-purpose flour
2 egg whites (beaten)
2 egg yolks (beaten)
½ tablespoon water
Large pinch of salt
The procedure for making Perfect Pasta
Mix everything together, the flour, salt, and the eggs on the working surface. If you have a mixer the work will be much simpler.
Alternatively, you can use a fork to combine the eggs and the flour. Mix the dough with hands until it gets clumpy.
Make circular motions using your fingertips while stirring the flour. Stir until you achieve a dough you can bring together.
Add more water if the dough is too dry and more flour if it is too soft. Continue kneading to the point where the dough springs back when poked.
Wrap the dough in a damp cloth and allow one or two hours of rest.
Next, unwrap the dough and flatten it. Focus on one edge so the pasta can be rolled through the pasta maker
Set up your best pasta machine by dusting it with semolina and clamping to its position. Now adjust the thickness settings to the widest.
Run the dough through the machine repeating the process in each setting for a smoother silky pasta.
Repeat the process as you adjust the settings to the thinnest. Dust the rollers and your hands to avoid the pasta from sticking.
When you finally get the pasta of your desired thickness, use the cutting attachment to cut the pasta into strips.
When you have made enough of these strips, hand them on a pasta hanger and allow them to dry.
You can decide to cook them or store them in the freezer.
Well, that is the complete procedure for making the perfect pasta. Within a few weeks into practicing the same, you will become a pro and develop intuitive pasta making skills. All the best!
Tomato Carrot Celery and Lime Quick Morning Juice Recipe
Breakfast is considered to be the most important meal of the day. In this fast-paced lifestyle we have, Masticating Juice Extractor helps you prepare a quick alternative before you set out to start your day
Most people would skip breakfast because they tend to rush and don’t have enough time and energy to prepare and eat the most important meal of the day.
When we wake up, our minds are automatically set to do the tasks that lead us out of the house as soon the alarm clock hits.
Here’s a quick juice recipe that any kitchen rookie can prepare in approximately five minutes with the help of Masticating Juice Extractor.
Ingredients
This recipe makes approximately 3 cups, and you will need the following:
Directly process tomatoes, carrot, celery, and lime through Masticating Juice Extractor and breakfast is served!
Health and Nutrition Facts of this Juice Recipe’s Ingredients
Tomatoes
Tomatoes have high contents of antioxidants, organic acids and other essential nutrients such as
Vitamins C
B6 and K
Beta-carotene
Biotin
Niacin
Potassium
Phosphorous
Calcium
Iron
Zinc
Selenium
Tomatoes help to prevent anemia, cancer. It helps to enhance the digestive function by stimulating salivary and gastric secretions.
It also helps to lower blood pressure due to its high content in potassium.
Helpful for anti-aging skin, skin imperfections and brightens up a dull complexion and help relieve the symptoms of stress, tiredness, fatigue, muscle weakness as well as prevent muscle spasms and cramps.
Carrots
Carrots are an excellent source of pro-vitamin A, vitamins C, D, E, K, B1, and B6 and have the high content of biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals.
It also has phytonutrients, nature’s marvelous provision for healing of various diseases, such as lutein, lycopene, anti-oxidants alpha, beta and gamma carotenes, zeaxanthin and xanthophyll.
It helps balance the blood acidity and blood sugar, reduce cancer risk, regulate chronic constipation problems.
Keep the optic system in tip-top condition, enhance the quality and quantity of a mother’s breast milk and lower the serum cholesterol levels.
Celery Stalks
Celery stems are an excellent source of vitamins B1, B2, B6 and C with plentiful supplies of potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and plenty of essential amino acids.
It is associated with lowering of blood pressure, combating cancer, perfect post-workout tonic as it replaces lost electrolytes and rehydrates the body, relieves constipation.
Celery stems also relax nerves that have been overworked by human-made laxatives and normalize body temperature. Regulate body fluid and stimulate urine production has a calming effect on the nervous system.
To make it an excellent drink for insomniacs and aid the breaking and elimination of urinary and gallbladder stones.
Limes
Limes are excellent sources of vitamin C, B6, potassium, folic acid, flavonoids, and the outstanding phytochemical, Limonene.
Limonene has anti-cancer effects and helps increase the level of enzymes that detoxify carcinogens. It helps to relieve asthma, kill cholera bacilli within a short period.
Limes fight infections and halt the progress of a cold, detoxify and relieve constipation, effectively help with digestion and reduce bloating and belching.
It helps to relieve heartburn and useful in the treatment of inflammatory disorders like rheumatism, arthritis, sciatica, etc.
It also prevents the deposit of uric acid in the tissues thus reducing the risks of gout. Limes help restore softness and add moisture to the skin and have a soothing effect on the throat to relieve a sore throat.
I have only made lasagna once or twice before this. So I was a bit nervous and wanted to do something different since I am not a fan of meat lasagna and so I decided to make spinach lasagna.
I took the good parts of a few recipes that sounded tasty and came up with this. It actually turned out super delicious, even though it looked a mess!
Ingredients:
Lasagna Noodles (I used about 14)
2 tablespoons olive oil
Chopped mushrooms: 1 cup
1 cup chopped onion
1 tablespoon minced garlic
3 to 4 cups fresh spinach
3 cups cottage cheese
Dried oregano: 1 teaspoon
1 teaspoon dried basil
Salt: 1 teaspoon
½ teaspoon pepper
1 egg
3 cups shredded mozzarella cheese
3 cups pasta sauce
1 ½ cup grated parmesan cheese
Directions
That list seems much longer now after typing it all out! Most of these are ingredients I keep on hand at all times but feel free to take away or add to this recipe as you see fit.
Also, you can use ricotta cheese instead of cottage cheese. I’m not a fan of ricotta cheese, it’s too rich for me.
Cottage cheese is also a bit healthier, but use whichever you prefer. As for the pasta sauce, you can use any type you want. It really doesn’t matter so use what you like!
First, you need to preheat your oven to 350°. Now you want to get your lasagna noodles going. You could use the kind of noodles that don’t require you to boil them first.
In fact, I would highly recommend it because the worst part about doing this lasagna was the stupid noodles.
I am no expert and since I never make lasagna, it was an adventure, to say the least. I’d suggest not boiling your lasagna noodles until you have almost everything else ready.
My noodles took about 8 minutes until they were al dente, which is about how you want them. While your water is boiling, sauté your mushrooms, onion, and garlic in olive oil over medium to high heat.
I used less than I have listed because I have mushrooms and onions in my sauce and didn’t want to overdo it.
You just want to get these tender. Drain the excess liquid once you are done and put them in a bowl to cool.
Now you want to get your spinach ready. Clean it and cut off any big stems. You can cook your spinach in a few different ways, but I prefer to use a sauté pan.
You could also boil the spinach. If you choose to sauté it, just add it to the pan you had the mushrooms, onion, and garlic in. It doesn’t take too long to cook.
You can either cover it and let it cook up for about 1 minute, or you can stir it around until all of the leaves have shrunk and turn a dark green.
Also, I used about 2 ½ cups of spinach and I wish I had used more. It might look like a lot before you cook it, but it isn’t! I would definitely suggest using 3 to 4 cups of fresh spinach.
Once your spinach is done, make sure you drain it well. This is probably what I didn’t do correctly, so learn from my mistake! Squeeze the heck out of your spinach. Once it is well drained, chop it up.
Now you want to combine your cottage cheese, ½ cup of your parmesan cheese, spinach, oregano, basil, salt, pepper, and egg. Mix it all up.
Now you have everything ready to go. Grease a 9×13 pan and layer your noodles…
Ok, I need to make a note here! I pushed my noodles to the top of the pan and added part of a lasagna noodle at the bottom.
You want to make sure your pan is well covered with the noodles. My camera has been having some issues lately, so I guess that picture went to picture heaven. Ok, so now put about a third of your cottage cheese and spinach mix….
Followed by 1 cup of your mozzarella cheese and ⅓ cup parmesan cheese… And then, spread 1 cup of your sauce…
Make two more layers then top with noodles. I put sauce on my top layer and I would have put more cheese, but I ran out (bummer!).
Finish it off however you’d like and then cover with foil. You need to bake this for about an hour. I was iffy about this spinach lasagna… until I took a bite.
It’s not picture perfect, but I am telling you, the spinach and cottage cheese mix was awesome! My husband absolutely loved it, which is a huge plus!
Turkey Sausage Pasta Bake
Ironically my hot dinner was inspired by my freezer. I like to keep Italian turkey sausages in the freezer – they come in very handy.
You can grill one and add it to sauteed peppers and onions, slice one to top your pizza or crumble it and add to pasta.
I also love to keep these in my freezer – pop one out and add it to anything…no stinky hands from chopping fresh garlic!
Last night I went for the turkey sausage/pasta combo
Ingredients
1/2 cup chopped zucchini
1/2 cup chopped button mushrooms
1 crushed garlic clove
1 Italian turkey sausage link (sweet or spicy), crumbled
1 oz mozzarella cheese (equal to one string cheese stick)
Directions:
Preheat your oven to 350 degrees. Cook the pastaaccording to package instructions. While the oven is heating and the pasta is boiling, heat a pan sprayed with olive oil over medium-high heat and add the turkey sausage.
Cook for a few minutes until the sausage begins to brown. Lower the heat to medium and add the veggies and garlic.
Season with salt & pepper. Saute together for 5 more minutes to combine the flavors and allow the veggies to soften.
Drain your cooked pasta and add to a small baking dish coated with cooking spray. Top with the sausage/veggie mixture, the tomato sauce and top with cheese.
Bake for 10-15 minutes or until the cheese is gooey and melted. I also broiled mine for a few minutes in the end to get that crispy baked pasta topping.
The shells were a perfect pasta shape for this – they held in all of the yummy goodness of the veggies and sausage.
I cleaned that casserole dish…yum! Totally worth raising the temperature of my apartment with my oven to make this.
Preheat that wonderful little oven of yours to 350 degrees.
Pull out a 9 x 11 glass baking dish and throw all your chopped meat and veggies into it.
Pour your coconut milk over it along with dumping your spices on top. Use a large spoon to mix everything together until the broccoli is coated.
Now plop a bit of coconut flour on top of it all and mix one more time until everything is coated. If the mixture looks a bit thick (which may occur because coconut flour is so incredibly dense) add a bit more coconut milk to the mixture and stir it up!
Top it off with a bit of salt and pepper.
Cover the baking dish with foil and put in your oven for about 25-30 minutes. This time will range depending on how thick you cut your chicken chunks. Mine were pretty small so they cooked up quick!
Coconut Chocolate Chip Cookies
Ingredients:
4 large eggs
½ cup honey, raw
¼ cup coconut butter** (check out this link for a cheaper way to make your own coconut butter)
¼ cup coconut oil, warmed
1 tsp vanilla
½ cup shredded unsweetened coconut
½ cup coconut flour sifted
1 cup almond flour
¼ tsp baking soda
¼ tsp salt
1 cup dark chocolate chips (I used Enjoy Life—they are soy and dairy free! And flipping delicious)
Preparations:
Preheat oven to 375 degrees.
If you are making coconut butter my way, follow the link and make your coconut butter before you walk through the rest of the step.
In a medium bowl add the eggs, honey, coconut butter (break up the butter with a whisk or fork, if needed), oil and vanilla. Whisk until thoroughly combined.
Add shredded coconut, coconut flour, almond flour, baking soda, and salt. Mix together until everything is combined and stir in chocolate chips.
Use a spoon to drop little dollops onto a parchment lined cookie sheet and bake for 15 to 20 minutes. I like mine a little darker on the bottoms so check at 15 minutes.
Let them rest on the cookie sheet before removing to cool completely. The coconut butter is hard to get out of the jar.
It is really solid, unlike coconut oil, so when I add the coconut butter to the other ingredients I break it up with a whisk into tiny bits.
You can also heat it in the microwave to get it more of a liquid texture. If you use my way, you won’t really run into this problem.
I use tortillas for a lot of meals, even snacks, but I never tried making my own until recently. It’s not super simple as it takes some work to get the dough going.
But it’s far from hard as well. When you taste your first homemade tortilla, you’ll understand why I say that I will never use store-bought tortillas again. They are worth every bit of effort!
Before I get started, I will say that I kind of made this recipe up. When I first looked for a tortilla recipe, all I could find were ones that used lard.
That is something I wouldn’t use in my kitchen for anything else, so I wasn’t going to buy any. I read that vegetable oil can replace it, so I gave it a try. I think it came out wonderful.
First, you want to get a clean, smooth work surface. I work on my counter and do everything there. You could mix some of this in a bowl and then move it to your work surface, it’s up to you.
So now, mix together the flour, baking powder, salt, and oil. Once it is mixed, you want to slowly add in your milk.
I literally add just a tiny bit at a time and make a little well in my dough, pour in some milk, and then work it in.
I repeat that until I have used all of the milk. You can kind of see in what I’m talking about in this picture.
This will form a very sticky ball. Make sure your work surface is well floured. You will have to knead the dough for a few minutes.
It should be a little firm and much less sticky. You can place your dough in a bowl at this point, or leave it on your work surface. Cover your dough with a damp cloth or paper towel and let it sit for 20 minutes.
Afterward, you want to break it off into 8 pieces. Roll each of these into a ball. They don’t have to be exact!
Place them, without them touching, on a surface and cover them with the same wet cloth or towel. You want to let these sit for 10 minutes.
Now it’s time to roll them out. Go back to your work surface and make sure it is well floured. Place one ball on your surface at a time.
With your hands, flatten it a bit. Then, with a rolling pin, you want to roll them out until they are about 8 inches in diameter.
I normally make mine smaller than that, but they are very thick, so I suggest rolling them out to 8 inches and if you want them smaller, next time rolls them out a little smaller.
My biggest tip here is:
Don’t work the dough too much. I have made tons of things with dough, from bread to pizzas to tortillas and the thing that really is the worst is overworked dough.
It turns very stiff and is unpleasant once cooked. Just try to be quick about it and don’t try to make them perfect.
They don’t need to be exactly round or all the exact same size. This is what makes them unique and homemade!
After each tortilla is rolled out, place it back under the damp cloth or towel. Heat up a skillet on high. Iron skillets work the best, but they aren’t required.
The skillet needs to be dry; I learned that the hard way! Don’t add anything to it. Place the tortillas in the skillet one at a time, cooking for about 30 seconds on each side.
They should start to puff up a bit when they are done. Keep your cooked tortillas wrapped. I usually cook the tortillas, wrap them in foil and place them in the oven to keep them warm.
You can store the leftovers in the fridge, just keep them tightly wrapped. Mine have never lasted for a day in the fridge (we eat them pretty quick!).
But I don’t think you should keep them much longer than that. You can reheat them on the skillet, over a gas burner or in the oven as I mentioned above.
These tortillas are very delicious and well worth the effort! If you have the time to make them, I highly suggest giving them a try.
Once you do, you won’t enjoy the store bought tortillas anymore, that’s for sure! These are just wonderful.
Weird, I know…who craves broccoli? Me, apparently. It’s all I wanted this week and I wanted it in the form of this lemony, tangy, crunchy salad.
This is seriously the easiest side dish and is perfect for summer. Usually when you hear “broccoli salad”.
You think mayonnaise-laden broccoli florets with cheese and bacon…not the healthiest thing in the world. This salad is quite the opposite and really tasty.
Ingredients:
1 large head of broccoli, cut into florets and steamed
The quick trick for steaming your broccoli – place the clean florets in a zip-top plastic baggie and cut a few slits in it.
Microwave on high for 1-2 mins- check the doneness of the broccoli by poking it with a fork. I prefer mine to stay a little crunchy so I cooked it for a shorter amount of time.
Started off by making the vinaigrette for the salad in the bottom of a large bowl – mix together the lemon juice, vinegar, mustard, zest and salt and add a dash of black pepper and hot sauce.
Threw some thin lemon slices in there too. Next, I poured the just-steamed broccoli into the bowl and tossed. Add some thinly sliced red onion last, as much or as little as you like.
My mom always makes this salad in the summer and serves it with grilled chicken, or grilled sausage – moral of the story is that it can be added to any summer menu.
Last night, I obviously knew I was eating broccoli salad for dinner because there’s a big bowl of it in the fridge but I needed something to go with it…
Yup, that’s baked beans on top of a baked sweet potato. I have seen this combo all over the blog world lately and it sounded really good – guess what, it is really good!
Makes sense that the sweetness of the baked beans would go well with a sweet potato. It may not be the prettiest of things, but it really is quite delicious.
I have never bought canned baked beans, thinking they would never taste as good as homemade, but I highly recommend Whole Foods brand organic baked beans if you’re curious to try this creation too.
Lentil Soup
What I mean is sometimes you think you don’t like a certain dish because you’ve had so many bad versions of that dish.
But then suddenly you encounter a recipe for that dish that takes you by surprise and you find yourself–against your best instincts–loving that dish.
But certain weather demands that you make soup, and if ever there was the weather for soup–and if you live in the Northeast or the Northwest, you know what I’m talking about–this is it.
What I liked so much about this soup is that the flavors were clear and bright; it wasn’t that muddy, gunky mass of water and mushy beans that normally passes for lentil soup.
All of the elements–the lentils, the onions, the greens (I used swiss chard)–stand firmly on their own and even though it’s hardy enough to be a winter dish
It has all the brightness of summer too. And if you make it spicy (and I did) you’ll feel like there’s a campfire in your belly, which is just what you want on a cold winter’s night.
Here’s an Amateur Gourmet summary of what you do:
Buy a bag of lentils and boil 2 cups of them in plenty of water for 20 minutes or until they’re cooked through (at the 15-minute mark, start tasting.) When cooked, drain them.
Wash out that pot dries it. Add some olive oil (Heidi says 1 Tbs, I used more because I’m a glutton), turn up the heat, and add one chopped onion.
Here’s where Heidi and I go down different paths: she has you add spices at the end of the recipe, but I added them with the onion while it was sauteing.
So in this step, I added salt and a sprinkling of cumin seeds, a sprinkling of cayenne pepper, a sprinkling of curry powder, and some red pepper flakes. It’s all to taste so if you want it aggressive and spicy, add a lot.
If you want it mild and subtle, add a little. As Heidi says: you can rewrite this recipe as much as you want to suit your own needs.
When the onion is translucent, you add 1 28-oz can of crushed tomatoes, 2 cups water (I used the empty tomato can for the water so I got all the remaining tomato shmutz in there too) and the cooked lentils to the pot.
Bring the soup to a simmer and taste; this is a good time to adjust the salt. I added quite a bit, but I’m a salty guy.
After a few minutes, add 3 cups of a finely chopped “big, leafy green”–either kale or chard–which you wash well and separate from the stem (don’t use the stems.) Let it wilt a bit in the soup and then that’s it. You’re done!
It’s just the kind of food you want to eat at the start of a cold, miserable winter; which means the time to eat it is now.
For most of my life, I believed I didn’t like Thai food. In the last few years I’ve realized how wrong I was. My favorite Thai dish is pad see ew (pronounced “pad see you”).
Pad See Ew is made with rice noodles, sweet soy sauce, egg, vegetable of choice, and protein of choice, and it can range from mild and sweet to very spicy.
In restaurants I order chicken. At home, I use tofu, because it’s different and it’s a fun challenge to try to cook it well. The vegetable is always broccoli because that’s practically the only vegetable we eat in this house.
The biggest change I made was how I was cooking the tofu. The first few run-throughs, the tofu was awful.
It was soggy, it was mushy, it fell apart, and it tasted like, well, mush. Now I dry fry the tofu and use a marinade. The tofu is now flavorful and has a much more pleasing texture.
Also, I cut the recipe in half. I don’t have a pan big enough to make the whole thing so I always ended up cooking in stages and dumping it all into a mixing bowl.
It’s not the best strategy. The original also made at least 8 servings. There are only two of us so we were quite sick of pad see ew by the time we finished it all. This is the smaller version that I now use.
Ingredients
7 oz extra firm organic tofu
1 crown broccoli cut into florets
1 tablespoon sesame oil
3 cloves garlic, minced
1/2 package rice noodles
4 tablespoons light soy sauce
4 tablespoons black soy sauce, dark soy sauce, or thick soy sauce
1/2 teaspoon ground white pepper
1/4-1/2 teaspoon Red pepper flakes, to taste
1-2 tablespoons sugar to taste
2 large eggs at room temperature
Preparations
First, put the noodles in a bowl of hot water to soak. This time I forgot that step so I used a pan of boiling water instead at the last-minute and rinsed the noodles afterward. Both methods work, but soaking is preferable.
Next, mix your marinade in a shallow bowl. I used a 9×9 baking dish. Combine the soy sauces, white pepper, red pepper flakes, and sugar.
Now, drain and press your tofu between two clean dish towels or paper towels to remove as much water as possible.
When your tofu is dry, cut it into pieces of the desired size (just remember, you have to flip each one) and put them in the bottom of a frying pan on medium-low heat.
Make sure to use a single layer with space in between each piece. Do not use any oil. Fry the tofu on each side until it turns golden, like this.
When the tofu is done, add it to the marinade.
While the tofu marinades, check the noodles and add more hot water if needed. Then cut the broccoli into florets and place them in the hot tofu pan with a bit (about 1/4 cup) of water. Cover them until the water evaporates.
Push the broccoli to the side of the pan (or pour it into your nearby mixing bowl like I did) and put the sesame oil and garlic in the pan to brown.
Increase the heat to high. Then pour in the drained noodles and the tofu and all the marinade. Stir-fry.
Make a space in the middle of your pan to scramble the eggs and add them to the stir-fry. Add the broccoli back in if you took it out (or mix it all in your mixing bowl) and you’re done.
Note, there are no pictures of the last part because I didn’t have time to stop in the middle. The stir-frying only takes a couple of minutes altogether.
Getting Ready to Bake the Cake Pops
The Cake Pop instructions said to use the cake mix (strike two! on their way to storage). So I chose a recipe from The Moosewood Book of Desserts. Specifically the Festive Celebrations Cake.
So I could use the egg whites I had in my frig from another baking project. That recipe makes the cake for 50.
Ingredients
Here’s the recipe adjusted to make 36 cake pops:
1 1/4 cups sugar (I always measure scant on sugar)
1 1/2 teaspoons vanilla extract (I make my own: 4 vanilla bean pods chopped and soaked in 1-quart brandy for 6 weeks)
Preparations
In a large bowl, combine the sugar, flour, baking powder and salt. With an electric mixer on low speed, beat the butter into the flour mixture.
Add 1/4 cup of the milk and continue beating for another minute or so. In a medium bowl, lightly whisk together the rest of the milk, the egg whites, and the vanilla.
Pour 1/3 of the milk mixture at a time into the butter mixture, beating well and scraping down the sides of the bowl after each addition.
Spoon the batter into the greased cake pop cups. Fill evenly to the top edge. If you underfill they won’t raise enough to make a perfect sphere.
If you overfill, the dough spooges through the air hole in the top pan–leaving your children with yummy tidbits to nibble when you pull them out of the oven. So I’d err on overfilling.
Put the top tray on, fasten with heatproof clips. Bake 18 to 20 minutes at 350 degrees.
Cool on racks for about 10 minutes and then remove the top tray. Loosen the balls in the bottom tray and temper some chocolate.
Dip the plastic lollipop sticks into your tempered chocolate and gently insert into your lovely cake balls. Let set. Then provide more tempered chocolate, sprinkles and what not for children to decorate.
Fresh Homemade Pesto
Choose your favorite crusty bread as the base for this Italianized veggie version of the “croque-monsieur,” the bistro classic grilled cheese.
Fresh homemade pesto is always best, as red peppers roasted in your own oven, but store-bought versions will be fine in a pinch.
Any of the brands of shredded soy Mozza we tested will be delicious. Make sure you give them time to melt well and brown.
Serves four
Ingredients
4 slices crusty bread, minimum ½ in. thick
4 tbsp. basil pesto
2 red bell peppers, roasted, peeled and sliced ( see Note)
Combine oil and garlic and let infuse for 10 minutes. Place the bread slices on a heavy baking sheet and brush with oil. Broil for a few minutes until lightly toasted. Remove and repeat on another side (can be prepared ahead)
Top each toasted slice with 1 tbsp of pesto, and cover with strips of roasted red pepper. Cover completely with shredded cheese and return to broiler.
Broil five to 10 minutes, or until cheese has melted and is lightly browned.
Serve immediately.
Note: To roast red peppers, rub each pepper with olive oil and place in a shallow baking pan. Broil, turning frequently until the skin is black and blistered.
Transfer the peppers to a small plastic bag, seal and let steam 15 minutes.
Using the back of a knife, pull away from the charred skin, interior veins, seeds, and stem. Store in a dish of olive oil (with garlic, if you like) until use.
I’d like to start off with some personal news and a bit of a plug. Last week I was made redundant. It wasn’t out of the blue but I had a weeks notice & no indication that I wouldn’t have to work out my notice period.
The extra free time is a wonderful treat, but it can’t be for too long! With all this spare time, I plan on doing a fair bit of baking.
So if you’re looking for some baked treats for a cafe or restaurant, need to increase your Gluten Free range, or want something for a special occasion, please let me know.
I’d love to make something just for you. Ok, end plug. Let’s get to the recipe huh? Today we are making COOKIES! These are a perfect after-school treat, or just because of the treat.
I would know, I’ve eaten two today! What? They were asking for it. They’ve got this beautiful texture, slightly crunchy, a little soft and almost like shortbread, it just melts in your mouth.
We recently put the call out for requests and our friend Simon from Simon Says Eat suggested Peanut Butter Cookies.
This recipe has been sitting in the “To Make” list for a little while & I couldn’t resist. Four ingredient cookies? So simple. There’s no excuse not to make these.
Oh and there’s a bonus! They’re gluten & dairy free for those of you with allergies or diet restrictions. The other bonus is that they take almost no time at all to make.
Twenty minutes, from getting your ingredients out, to getting those cookies in your belly!
These are the ingredients you’ll need. Sugar, peanut butter, egg, and baking powder. 1 of each (cups of the big stuff, a teaspoon of the small stuff)
You beat them all together, then start rolling them into balls. Make a pretty pattern on the top. Then pop them in the oven to bake for a little while.
And once they’re done, let them cool for a little while. Then gobble them all up!
Ingredients
Makes about 2 dozen
Sugar: 1 cup
Good quality peanut butter, crunchy or smooth: 1 cup
1 egg
1 tsp baking powder
Directions
Beat sugar and peanut butter together until smooth.
Beat egg and baking powder together lightly & beat into peanut butter mixture.
Roll dough in 1 tablespoon sized balls and place 5cm apart on a lined baking tray.
Bake for 8-10 minutes until golden and puffed.
Remove from oven and allow cool for 5 minutes.
After five minutes, move them to a rack to cool.
Need Variations? Try the following:
Mix some smooth & some crunchy peanut butter.
Put a chocolate chip/M&M on the top as soon as they come out of the oven.
Once fully cooled, paint the underside with chocolate.
Add a chocolate square & a marshmallow on top before they go in the oven. Peanut butter more!
Citrus Lime Steak
I’ve just recently become fond of steak. It’s just really chewy, like really. I feel like my jaw becomes so tired that my stomach gives up all hope of ever being satisfied. But there is still hope stomach, don’t give up now!!
My cute little old man (that’s my father if you didn’t get my jist) showed me what a london broil was a few months ago and I’ve fallen in love.
If you can’t get a guy, get a steak, right? That sounded weird. I just totally made you uncomfortable, didn’t I? My b. But I’m serious.
So now that it’s summer and comfort food just seems a bit hot and overbearing, it’s time to find a dish that is crisp and refreshing…Well DAMN, you are lucky that you’re reading this paragraph this very second.
Lucky I tell you. Because this meal is delicious, refreshing, and sets your taste buds into pandemonium.
Grab your Ziploc bag, add your London broil to it along with all the other ingredients below. Not the citrus dressing ingredients you weirdo.
Shake the bag, push all the ingredients together, knead the steak. KNEAD IT! Just give it some loving. Then set it in the fridge to marinate for 2+ hours. How long did I marinate mine? Freaking 48 hours people. You know why? Because that’s how sh*t goes sometimes people!
Now, you have 2 options. #1 If your grill has 2 burners, turn one on HIGH. You will sear both sides of the steak on the HIGH heat burner.
This will just take 1-2 minutes per side. #2 Or, if you don’t have a grill with multiple burners, sear your steak in a pan over very high heat with a bit of fat in the pan. This will only take 1-2 minutes per side.
Once you’ve seared both sides of the steak, flip it to your medium heat burner and close the grill. Let this side cook for about 4-5 minutes. Then flip to the other side
While the steak is cooking, head in the kitchen to make your citrus dressing.
Add all your ingredients for your dressing together and whisk together.
Once your steak is done cooking–you can poke at it to tell if it’s done–if your finger sinks in deep, it’s probably not quite ready.
If the meat has a bit of pushback when you poke it, that chunk o’ meat is ready!! It all depends on how cooked you’re like yours. I like mine pink. I know you cared.
Once the steak is done, set it on a plate to rest for at least an hour. That means leave it the hell alone and let the juices meld together.
After it has finished resting, cut it thinly with a SHARP knife and add it to your dressing. Mix thoroughly. Store in the fridge for a more crisp and refreshing flavor.
Peel your pears. Use a melon baller to take out a couple of ‘balls’ from the base. This will remove the core & seeds while keeping it presentable.
Place them all in a large pot, it’ll need to be big enough to have a cup of liquid per pear.
You’ll need dry cider, while I don’t like to drink Strongbow Dry, I think it worked well in this recipe.
Add in the nutmeg, cloves and cinnamon.
Simmer until they’re beautiful and soft.
Once they’re done, remove the cinnamon and pears and boil down the liquid until it’s halved. The best thing about this recipe is that it’s served cold, so all of this can be done the day before!
Serve cold on rich honey yoghurt (we only ever buy Mundella, SO good) with the syrup poured over the top.
It’s simple but delicious and a great dessert to serve at a dinner party without too much hassle.
Ingredients
Adapted from Food for Weight Watching
Serves 4
4 pears, peeled and core removed
4 cups of unsweetened cider
2 cinnamon sticks
6 cloves (or 1/2 t of ground cloves)
1/4 t ground nutmeg
2 tbs honey
Directions
Place pears, cider, cinnamon, cloves and nutmeg all in a large pot and bring to a simmer over a medium heat.
Simmer slowly for around 25 minutes (if the pears are not fully covered, turn them over at the halfway point) until the pears are soft enough to easily pierce with a fork.
Remove the pears, cinnamon and cloves (if using whole cloves).
Add the honey to the liquid and boil gently until it reduces to a syrupy consistency or by half.
When ready to serve, spoon yogurt into a bowl, top with a pear and spoon over a few tablespoons of the syrup.
Alternatives:
Serve warm with ice cream or custard.
Poach apples instead of pears.
Try poaching in different ciders with the range available at the moment there are a lot of combinations!
What do you say about cauliflower cheese? It’s the kind of dish I associate with growing up, however, we didn’t usually get it growing up. I know the few times we did, I loved it!
For some reason, it’s seen as unhealthy when in reality, it’s not that bad. Cheese is ok, milk is ok, and it has a little butter in it. If it gets the kids to eat their veggies, hey, why not?
You melt a little butter. Add plain flour until it turns into a paste then add milk, a little at a time so it’s incorporated before adding the next slurp (do as I say, not as my photos show that I did)
Once you’ve got it to a slightly thick but still pourable consistency, add salt, pepper, and mustard, to taste of course. Then you add your cheese. It can’t be a cheese sauce without cheese, can it?
While that’s been happening, I hope you’ve steamed your cauliflower and broccoli until they’re just a little less crunchy. You pop them in an oven-safe tray.
Then spoon the delicious cheesy sauce all over the vegetables.
Sprinkle breadcrumbs and a little extra cheese on top before popping it in the oven for about 30 minutes, until the top is slightly golden and crunchy.
You can serve it with anything you like, but it goes great with a roast, corned beef (silverside) or with some additional ingredients, you could make this a meal in itself.
Ingredient
2T butter
1/8 C plain flour
1 1/2 C milk
1 t dijon mustard
salt and pepper to taste
1/3 C grated cheese + 2 T for sprinkling
2 T bread crumbs
2 heads of broccoli or cauliflower
Directions
Preheat your oven to 180C (375F)
Chop your vegetables into florets and steam until they’re just tender, they’ll cook more in the oven
Melt butter in a saucepan
Once fully melted, add flour and stir until a paste forms
Slowly add milk a little at a time, making sure it’s fully incorporated before adding more
Once all the milk has been added, add the mustard and salt and pepper to taste
Add in the 1/3 C cheese and stir to combine, take it off the heat until ready to use
Layer the vegetables in an oven proof tray and spoon the sauce over
Sprinkle breadcrumbs and extra cheese on top & pop into the oven for 30 minutes
For extra crispiness, use the grill to toast the top in the last five minutes
Serve warm with whatever you, please
You could add shredded chicken, extra vegetables (carrot, asparagus, spinach) or cooked lentils and make it a meal in itself.
Heart Healthy Pumpkin Flan
This recipe is from CanolaInfo as well as Cheryl Forberg, consulting dietitian to NBC’s “The Biggest Loser” as well as the James Beard award-winning recipe developer.
Makes 8 servings
Ingredient
Canola oil in progress spray
3 eggs, omega-3-enriched if available
1 1/4 cups pumpkin puree
1/2 crater maple syrup
2 tablespoons canola oil
1 1/2 teaspoons pristine vanilla extract
3/4 teaspoon belligerent cinnamon
1/4 teaspoon belligerent ginger
1/4 teaspoon belligerent cloves
1/4 teaspoon salt
1 1/2 cups low-fat milk, exhilarated until really hot
Ground nutmeg for garnish
Directions
Adjust oven shelf to core position. Preheat oven to 350 degrees. Bring the quart of H2O to boiling. Coat 8 6-ounce custard cups or ramekins with in-progress mist as well as set them in 13- by the 9-inch baking pan.
Mix in prohibited divert until blended. Pour 1/2 crater flan reduction into any rebuilt ramekin. Carefully flow prohibited H2O into baking vessel around ramekins.
Water should come up to turn of custard inside ramekins. Bake 40 to 45 mins or until set around the edges though still the small lax in the center.
Remove from oven as well as right away mislay ramekins from H2O bath. Cool upon handle shelve to room temperature. Cover with cosmetic hang as well as refrigerate.
Serve cold as well as an ornament with belligerent nutmeg. This dessert can be done up to 3 days in advance.
Place chickens in a large saucepan, cover with water and bring to a boil. Simmer until chickens are tender.
Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strain and reserve stock.
Melt butter and stir in 1 cup flour until smooth. Add to strained reserved chicken stock. Simmer 5 minutes.
Add sherry and lemon juice, salt to taste and if desired, food color. For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 tsp salt in mixing bowl. Cut in shortening until mixture resembles cornmeal.
Stir in milk until just blended. Place about 1/2 inch water in a saucepan with a wire rack that comes 2 to 3 inches above water line.
Cover rack with the lightly oiled waxed paper oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion.
Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove the skin from cooked chickens and bone, if desired.
Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings on chicken. Cover with sauce and sprinkle with a pea for color.
Grilled Chicken Breasts
Servings: 4
Ingredients
4 Chicken breast halves without skin
2 Teaspoons Dijon mustard
3-1/2 Tablespoons White wine vinegar
2 Teaspoons Garlic, minced
2 Teaspoons Honey
1-1/3 Tablespoons Fresh thyme, or 2 teaspoons
Dried, minced
1/3 Teaspoon Coarse salt
1-1/3 dashes Red pepper flakes
1 Tablespoon Olive oil
4 sprigs fresh thyme
Instructions
Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef’s knife to promote even grilling.
Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with a fork to combine.
Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in the marinade, for at least 2 hours, or up to 4 hours.
Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve.
Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on the grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.
Scots Crumpets
These are soft pancake-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating. The quantities below will make about 16 crumpets
Ingredients
8 oz plain flour (2 cups all-purpose flour)
2 tablespoons caster sugar/fine granulated sugar
Pinch of salt
2 large eggs, separated into whites and yolks
2 tablespoons melted butter
15 oz milk- a pint in the US is 16 fluid oz; a UK pint is 20 fluid oz.
Note: American tablespoons hold 14.2ml compared to UK 17.7ml
Method
Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
Heat a lightly greased griddle or a frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5″ in diameter and you may have to roll the pan to achieve this.
When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side. Keep them warm by stacking on a clean tea towel and eat soon after
Welcome, first I do want to tell you we have more than just easy cheesecake recipes. We have desserts recipes of all kind easy cheesecake recipes are the theme.
I love desserts big, small, sugary and buttery. So there will not be much low fat or no fats here recipes here. Well maybe…just a few.
But that is where you are my guest come in let me know, let me know your recipes, fat, low fat or yes even no fat. We will put them on the site to share with others. Hit me with your best shot, chocolate I hope.
Bake Like a Pro
Well like a semi-pro. Hey, let’s face it the only reason we bake is to eat or let someone else eat. Remember it no one like what you bake, it well its cat food or dog food they will eat anything.
Here is the process most of us go through. We love to cook or bake we spend hours looking over recipes in a cookbook or magazine worst yet and see those great pictures of food.
And we dream of how everyone is going to go crazy when they see our new creation. The chocolate thing a bob or a cinnamon what you may call it.
It looks great in the magazine we must make it. The only problem is it takes time, and although some of you will cook something for the first time and spring it on your guest it is best to try it out on the family first.
Part of that making it look good are the tools that make it simple. That little gadget that just helps save time and make you work easier.
And of course, it’s the, if it looks good it tastes good. I can just taste that easy cheesecake recipe now.
Big Little Cheesecake
If you love easy cheesecake recipes this one is it, its creamy silky desserts then cheesecake would be your dessert of choice.
My favorite would be cheesecake made with graham cracker crust. However, there are cakes made with walnut, pecan or even peanut crust.
There are filling made with vanilla, chocolate, caramel, mint chocolate, I have made this easy cheesecake recipe with ricotta cheese.
I have also seen recipes that call for goat cheese anything and everything is possible. There are even some cheesecakes that you don?t have to be baked, and the topping, anything goes.
For example, I have a friend that makes a great cheesecake and tops it with blueberries. I happen to love peach, strawberries, and mangos. Shaved chocolate or white chocolate draped with whip cream, Hmm?
I owned a coffee shop not too long ago and one of the items I wanted to create was a great dessert. The Coffee shop was named? Dazzy?s Coffee and Deserts? it is still my dream to create great coffee and desserts.
One of our best selling product was the mini cheesecakes they were an instant hit, they were a kind of bit size cheesecake you could eat without feeling too guilty, but our motto was? go ahead enjoy you know you want it?.
We sold them in what we called the cheesy six packs or the eight packs. They were simple to make and we used several topping cherry, strawberry, peach, orange, chocolate and chocolate caramel.
A lot of our customers use them for parties and meetings. They are great for a small delicious dessert. I have included the recipes; we had to recreate the original recipe to give it the better balance of creamy taste, be careful not to cook too long.
To make the easy cheesecake recipes mini cake you will need a mini cheesecake pan is the most important, there are two that I found to work very well.
The NorPro and the Chicago Metallic seem to be the best ones. This is a fast and simple recipe. Here is the recipe.
Here where you can get the pans: Chicago Metallic 12-c. Mini Cheesecake Pan
1 egg
Vanilla: 1 teaspoon
Sugar: 1 Cup
2 Cups of Graham Cracker
1/3 sticks melted butter
3 tablespoons of sugar
Place disc in each cup Spray pan with the non-stick pan, Pam original. Blend cream cheese with egg, vanilla, and 1 cup of sugar. Set aside.
Mix graham cracker butter and 3 tablespoons sugar. Divide mixture evenly among the 12 cups in the pan Press crumbs on the bottom and about 1/3 up the sides of each cup.
Fill evenly with cheese mixture. Bake about 14 minutes. Remove pan from oven and place on the rack to cool for 20 minutes.
The tops will fall then lightly loosen the cheese tarts around the edges with a knife. Carefully remove the by pushing the handle of a spoon through the hole at the bottom of each cup.
When cooled, take the disc off the bottom of the pan using a butter knife. Place any topping you desire on the top. Refrigerate until ready to serve this easy cheesecake recipe.
Buttermilk Pancakes Recipe
These are my favorite weekend treat. I’m not a big fan of the big, fat, fluffy pancakes and while I love crepes, they’re a lot of effort.
Buttermilk pancakes are a perfect combination of the two, they’re a little bit thick, but not stodgy and they’re a little bit thin, but have some substance. I love them.
The best part is? There’s no real prep or waiting for half an hour. Just mix it all up & you’re good to go!
You’ll need some ingredients, of course.
Put all the dry ingredients in a bowl & whisk together.
Add the egg and the buttermilk
Whisk it all together until it’s smooth
Pancakes aren’t hard to make either. Use a non-stick pan over a medium-low heat (this is important!) and spoon it in. A ladle works well & helps to keep them a consistent size.
Once it gets bubbly, and the bubbles stay popped (the mixture doesn’t close them over), they’re good to turn.
Depending on how long you’ll wait until you serve them, you can just stack them up or pop them into a very low oven to keep warm.
Serve them with whatever you like. Jam & cream, maple syrup, and ice cream, fresh fruit, chocolate sauce. The possibilities are almost endless.
I decided to try the kiwi jam I made recently. It was delicious!
Whisk dry ingredients together until well combined
Add egg and milk and mix well
Heat a nonstick pan on medium-low and spoon in mixture
Once bubbles form and hold shape once popped, flip and cook for another minute or so
Keep warm in a low oven or serve immediately
Note: Buttermilk is soured milk Add 1 tablespoon of vinegar into the cup measure before adding milk & let it sit. For 1 1/4 cups add a little more than 1 T of vinegar. Do this first, then get the other ingredients ready. This will allow it time to develop.
Earl Grey Tea Cakes
Tea is not my most favorite drink unless it’s a long island iced or a plain iced, I’ll generally stick to coffee.
The idea of Earl Grey Tea Cakes tickled my fancy though, add in the whimsical purple frosting and I just couldn’t resist. The tea bags found their way into my basket at the store & I came straight home to make them.
This does have me wondering though, what else can I flavor the milk with…?
The cake is cake, I’m sure you’ve seen the step by steps before. Butter & sugar, add eggs, alternate milk & flour, et voila.
You have the cake mix. The same goes for this, BUT you add an extra step. Warm the milk on the stove & steep the tea bags for about half an hour. Then you used the steeped milk.
Ingredient:
Makes 12 Cake
125 ml milk
4 Earl Grey tea bags
110g butter
225g sugar
2 large eggs
¼ tsp vanilla essence
125g self-raising flour
120g plain flour
Icing
115g butter
60 ml milk
1 tsp vanilla extract
500g icing sugar
Purple (or blue and red) food coloring
Directions
Preheat your oven to 180C and prepare a 12 hole muffin tray.
Heat milk in a small saucepan over a low to medium heat until it begins to boil. Remove from the heat, add in the tea bags, you might need to stir them to get them going, then cover with a lid and allow to steep for about 30 minutes.
Cream butter and sugar in a bowl until the mixture is smooth. Add the vanilla extract and eggs one at a time, mixing well after each addition.
Combine the flours in a separate bowl. Add a third of the flour to the butter mixture and mix well. Pour in a third of the steeped milk tea and beat.
Alternate until all the flour and milk has been added. Carefully spoon mixture into papers, filling each one two-thirds full. Bake for 25 minutes, or until a skewer comes out clean. Cool on a wire rack.
To make the icing, beat butter, milk, vanilla and half the icing sugar until smooth. Gradually add the rest of icing sugar until there are no lumps.
Add coloring using a teaspoon until the desired color is reached. (you can try without the teaspoon like I did, but you might end up with a really dark blue-purple icing, rather than a nice soft lilac/lavender color).
Once completely cooled, ice the cupcakes and enjoy.
Our Recipe blog readers how are you? Today, we will share two delicious recipes named A 24-Hour Chicken Fiesta Salad Recipe and Luscious Lemon Drizzle Cake Recipe.
Hope, you will enjoy and make this two recipes at home for your loved ones.
A 24-Hour Chicken Fiesta Salad Recipe
A 24-Hour Chicken Fiesta Salad is a delicious recipe that you can cook quickly and easily.
We hope you enjoy the good taste of A 24-Hour Chicken Fiesta Salad and recommend this A 24-Hour Chicken Fiesta Salad Recipe recipe to your friends and family.
Serves: 4
A 24-Hour Chicken Fiesta Salad Ingredients
4c Torn iceberg lettuce
0.5c Shredded Monterey Jack
0 -cheese with jalapeno
0 -peppers
8oz Red kidney beans, rinsed and
0 -drained
1.5c Chopped cooked chicken or
0 -turkey
2sm Tomatoes, cut into thin
0 -wedges
1c Jicama cut into julienne
0 -strips
0.5c Sliced pitted ripe olives
0 Avocado Dressing
0.75c Slightly crushed tortilla
0 -chips
A 24-Hour Chicken Fiesta Salad Recipe Instructions
“A layered salad, such as this avocado-topped chicken salad, can simplify your busy life. Make it the night before, and the next day you can come home to dinner waiting in the fridge. ” sounds good to me! 😉
Place lettuce in the bottom of a large salad bowl. Layer in the following order: cheese, beans, chicken or turkey, tomatoes, jicama, and, if desired, olives.
Spread Avocado Dressing evenly over the top of the salad, sealing to the edge of the bowl.
Cover tightly with plastic wrap. Chill for 4 to 24 hours. Before serving, sprinkle with the crushed tortilla chips. Makes 4 servings.
Luscious Lemon Drizzle Cake Recipe
Luscious Lemon Drizzle Cake is a delicious recipe that you can make quickly and easily.
We hope you enjoy the good taste of Luscious Lemon Drizzle Cake and recommend this Luscious Lemon Drizzle Cake recipe to your friends and family.
Preheat the oven to 350 F. Line the bottom of a well-oiled (9 x 5 x 3in) loaf tin with baking parchment.
Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula.
Take off the lid and drop spoonfuls of the soft butter or margarine on top of this mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in color, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack.
To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed about 3 minutes. Do not boil.
Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
Leave until cool, then carefully ease the cake from the baking tin and remove the baking parchment. Just before serving, sift a little more icing sugar on the top. Serve in generous slices.
Chorizo pasta recipes are actually hard to come by. You’ll be hard pressed to find an excellent chorizo pasta recipe for you to make.
The reason is simply that pasta recipes in itself can have their meats replaced by Spanish chorizo.
So in reality, you could take any old spaghetti meatball dish and turn it into the chorizo pasta recipes we have on the left!
That’s what many people forget when making chorizo recipes, just a simple substitution of meat can cause such a huge change in taste.
But today, we’ll be focusing on a specialty of chorizo pasta recipes, and that is spaghetti and chorizo.
This recipe will be similar to our last chorizo pasta recipes, but with slight variations. We hope you enjoy our chorizo pasta recipes.
Chorizo Pasta Recipes Ingredients
80g pack sliced chorizo sausage
300g bag fresh spaghetti
20g pack flatleaf parsley (a good handful)
2 red peppers from a jar, in brine or oil
2 tbsp olive oil
50g finely grated fresh parmesan
This recipe is an easy recipe and can be completed in 10 minutes. Serving size of the listed ingredients is 4 people.
Generally, with most pasta and Chorizo, the nutritional value is always on the healthy side. Be sure not to add too much oil when cooking.
Also, when purchasing Chorizo, always read the contents and nutritional value and determine how many grams of fat it contains.
Method for Today’s Chorizo Pasta Recipes
First, set up a boiling pot of water and start cutting up the chorizo into smaller sizes, and cut the parsley and red peppers to prepare.
Add in the spaghetti to the boiling water and let it rest until fully cooked for about 3 minutes. During this time, cover a frying pan with olive oil and heat it up.
Add your chorizo slices, peppers and black peppers (as much as you deem fit for your tastes). Allow it t cook for 30s to 1 minute until you see some of the chorizo juices to be secreted.
This juice is very rich in paprika juices and will serve as part of your sauce. Now, drain your spaghetti and place in pan.
Add a handful of salt in for seasoning and add parsley and parmesan. Note that you’ll want to add water from your pot into the pan in case of drying out.
Now serve with extra parmesan! We hope you enjoyed today’s chorizo pasta recipes.
We have reviewed some best pasta maker that is available in the Market Right Now. You can check here
Because I visited my mother, of course I got home and lots of goodies from their garden. These goodies include strawberry girl , stars Strawberry Shortcake recipe , with which I made the most delicious strawberry cake ever eaten .
INGREDIENTS
The sponge cake: 8 eggs
150 g powdered sugar
150 g flour Gris
Butter greased pan
1 tin condensed milk – 397 g
Butter 250 g
100 g powdered sugar
1 kg Strawberry
500 g cream for whipped cream hardener for cream
The day before preparing cake, cook canned condensed milk ( closed ) in water for 90 minutes. After the 90 minutes let cool conserve water when boiled.
PREPARATION
Separate egg yolks. Rub yolks with powdered sugar. Mix the egg white with a pinch of salt loud and mix yolks slightly with composition.
Sprinkle in the flour and mix slowly rain will not quit. Pour obtained in a pan ( size approx. 35×25 cm ) greased with butter and floured.
Otherwise, we can use baking paper. Bake cake in preheated oven at 180 ° C until lightly browned on seen over and leave it to cool in pan.
Related flour meal, I took the liberty to write this type of flour recipe that I have seen ads in Romania with this type of flour.
Frankly, I have not tried the recipe with regular flour type used here, but if you fear you will not leaf out due to lack of this type of flour, we recommend setting up a normal sponge dough, one that you have already made.
In a bowl rub the butter foam and add the contents of the can of condensed milk. Mix enough to homogenize. Strawberries wash them and clean them after they dried off between paper towels.
After cooling the leaf we clean tray I baked ( as I realized later that I should have used baking paper ) and then I started to assemble the cake.
Over crust spread with spatula buttercream and condensed milk. Over these whole strawberries sit side by side. At the moment we give up cold when we prepare the cream cake.
Beat heavy cream with powdered sugar to taste and special hardener cream until stiff. We place the cream over strawberries tray level and give cold until the next day.
The next day we sprinkle on top of cream chocolate curls . Decorate with strawberries and raspberries serve with lust .
This hearty, fix it fast, meatloaf recipe has three different types of meat in it! A country style, rustic, blend of pork, lamb, and veal create the hearty, and a wonderful, slightly different taste than beef alone. For this simple recipe, we even threw in some vegetables and a little spice!
Prep Time: 10-15 mins
Cook Time: 90 mins
Servings: 6
Main Ingredient: Pork, Lamb, Veal
Difficulty Level: 1
Ingredients to make Extra Meaty Meatloaf
1 lb Ground Pork
1/2 lb Ground lamb
1/2 lb Ground Veal
2 Carrots (grated)
1 Onion (chopped)
Soda crackers (crushed): 1/4 c
1/4 c Oatmeal
1/4 c Breadcrumbs (or less)
1 tsp Salt
1/2 ts Black pepper
1/4 ts Cayenne pepper
1/2 c Sour cream
1 Egg
1/2 ts Dried sage
Directions to make Extra Meaty Meatloaf
Step 1
Preheat the oven to 350 deg. Cook carrot & onion in microwave on high for 3 or 4 min. to soften.
Step 2
Combine all ingredients in large bowl and mix well. Add only enough bread crumbs so that the loaf holds together well. Form into a loaf & place into an Au gratin or shallow baking pan, large enough to hold it.
Step 3
Bake loaf for 1 1/2 hrs. or until internal temp. reaches 170 deg. Serve with salsa ketchup or your favorite sauce.
Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9-inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.
Cheesecake Directions:
All the filling ingredients should be at room temperature.
Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
Add the sugar a little at a time and continue beating until creamy.
You can Add one egg at a time and beat after each egg.
Making tomato sauce is a little labor intensive, but the real reason I haven’t done it in years is that it’s just not economical.
No matter how good the sauce comes out, it takes a huge volume of tomatoes to make a respectable amount of sauce.
Even mediocre fresh tomatoes tend to be pretty expensive, and good fresh tomatoes are really, really expensive if you buy them in quantity.
Maybe you’ve got a great big garden, but the odds are you don’t have enough tomatoes to make the sauce.
If you do have that quantity of tomatoes to spare, you’re living the good life. That’s why, if you ever get a good deal on a big box of tomatoes, you should pounce.
Because these tomatoes weren’t great, but let me tell you, they made a damn good sauce. Most of them had huge, ugly bruises; a couple was starting to turn fuzzy, and several felt too hard when I cut into them.
Preparations
But once I chopped them up and cooked them down, some sort of magic happened. They tasted like the most tomato-ey tomatoes you’ve ever had.
And that’s the reward for spending a rainy afternoon chopping tomatoes and making the house smell delicious – the best sauce you’ve ever had.
There are two keys to making sauce (besides having lots of tomatoes): peeling them and seeding them. Neither of these things is hard to do.
But, they can take a little time if you are doing them a lot. It helps to crank up the music or bring a friend if you can.
Peeling tomatoes is actually a neat trick if you’ve never done it en mass before. The secret is blanching: dipping the tomatoes in hot water long enough to release the skins.
First, get yourself set up with a pan of boiling water, deep enough for a tomato, and a bowl of ice water.
Then just cut a small, shallow ‘x’ in each one with a serrated knife, dunk them one at a time in boiling water and let them sit just until the skin starts to pull away – about a minute.
Then, move them quickly to the ice water, and let them sit until you can handle them. The skin will just slide off: magic!
Seeding is similarly easy: slice the tomato in half along its equator, and then squeeze each half over a bowl until the seeds and pulp come out.
(Did I mention it helps to get meaty tomatoes, the kind that is more flesh than juice? No surprise, but it helps!) You don’t have to be a perfectionist, either.
A few seeds in your sauce won’t hurt you. Once the seeds are out, just coarsely chop the flesh. (When you’re done, you can strain the seeds out and save the tomato juice, which you can drink or use in place of stock; it’s like a bonus.)
Then, you get cooking. There are lots of variations on tomato sauce, and you can get as creative as you want.
My rendition was, I feel, pretty classic: I sauteed an onion and a few cloves of garlic in olive oil, until they were just starting to brown, then added the tomatoes, along with some basil, oregano, salt, and pepper.
I let it simmer for about an hour and a half, until most of the liquid cooked off, and was left with a nice chunky, flavorful sauce.
The best part was that I served the sauce over homemade gnocchi – but that’s a story for another day. The moral here is that homemade tomato sauce is amazing.
And if you get a good deal on a couple pounds of less-than-perfect tomatoes, you should take it!
If You have never encountered Struffoli Before, they are best described visually at any rate as the croquembouche of southern Italy: small dough balls.
I mean really small, the size of marbles, that is deep-fried and then rolled in honey before being assembled into a cone as in the French piled-up profiteroles model or a bulging wreath.
Since I was taught the recipe by a pair of Calabrian sisters, I make mine as their mamma makes hers; and this takes the wreath form.
Ingredients
2 Tablespoons Semolina
6 Eggs
1 Tablespoon Sugar
Zest 1 Unwaxed Lemon and Finely Grated
2 Tablespoons Olive Oil
3–3⅓ Cups Flour Plus More For Rolling
½ Teaspoon Baking Powder
2½–3 Quarts Flavorless Vegetable Oil for Frying
1½ Cups Honey
To Decorate use 2 Teaspoons (Approx.) Christmas Sprinkles
Method
Get out a large, rimmed baking sheet and shake the semolina over the base. And get out another tray (it doesn’t have to be a baking sheet) and line it with a double layer of paper towels. Set both aside while you get on with the dough.
Beat the eggs, sugar, finely grated lemon zest, and 2 tablespoons of olive oil until frothy.
Gradually add about 2⅔ cups of the flour and the baking powder, and mix to a dough. If it is too sticky then add more flour and keep kneading.
Using either your hands or a freestanding mixer fitted with a dough hook, until you have a smooth, pliable dough. This doesn’t take very long: probably around 3 minutes or 5 by hand.
Flour your work surface and turn out your dough. Then divide the dough into 10 roughly equal pieces, each about the size of a golf ball. Take 1 ball and roll it into a rope approx. ½ inch thick.
Then with floury hands divide this into about 20 small pieces, and roll each piece between your hands (flouring them again if this helps) to make marble-sized balls. Place the formed balls of dough on the semolina-sprinkled baking sheet, as you shape them.
Repeat the process with the remaining golf-ball-sized portions of dough: you should make a staggering 200 of the tiny balls!
Heat the vegetable oil in a wide, heavy pan—about 11 inches diameter and at least 6 inches deep—and then when the oil is at 375°F but no higher (you can leave a preserving or candy thermometer in if you want).
Or a piece of bread sizzles and browns immediately when dropped in the pan, you can begin to cook the dough balls. Regulate the temperature and keep a careful eye on the pan and the oil all the time.
Gently lower, using a mesh scoop or perforated spoon, about 15 little dough balls at a time. At first, they will sink and then, as they cook, they’ll float to the surface and begin to turn golden brown.
This will take up to about 1 minute depending on how many you have in at a time, but be ready to fish them out with your mesh scoop or perforated spoon onto the paper towel-lined tray as soon as they become the right golden color. And keep watching your pan.
Continue to cook them in batches—making sure the oil returns to the correct temperature but doesn’t get too hot or bubble too vigorously—until they are all fried; you can pile them up on the tray without harm. Now turn off the heat under the oil pan, and move on to the adhesive and assembly stage.
Pour the honey into a roasting pan that can go on the stove, and heat very gently until it becomes runny—a matter of moments, so do not leave the pan—then take it off the heat.
Tip all of the fried dough balls into the warmed honey and, using a soft spatula, turn them gently to coat them. Get out a large plate or cake stand with a slight lip or rim and with wet hands
Check the balls are not too hot then pick up the sticky balls and arrange them around the outer edge of the plate in the shape of a bobbly wreath, leaving just a small empty circle in the middle. Do not worry about symmetry or perfection or counting dough balls here, please.
Wash the honey from your hands and shake your chosen sprinkles over the sticky wreath, then stand back and admire, before placing your creation where others can do likewise.
These Struffoli are best, to my mind, eaten on the day they’re made. Use a scoop or spoon and fork to serve. It will be a sticky affair, but that’s part of their charm.
These need almost no introduction. Just look at them. They’re bite-sized, perfect to put together while you’re watching TV, even over a couple of days.
They’re the ultimate party food, slightly fancy, just enough to impress and simple enough that people think “Oh, what a great idea! Why didn’t I think of that?”
You take some peanut butter (you have to test it, just to make sure it’s ok). Then mix it with some sugar and a little butter.
Mix it real good & squish it between two pretzels. That’s stage one done. If you want to take it easy for the rest of the night or head out, that’s alright. They’ll keep just fine in the fridge or freezer.
When you’re ready, dunk half of them in some melted chocolate. I used dark and I think it pairs up well.
And then let the chocolate set. Back in the fridge or freezer until your ready to eat them. And I say ‘them’ because it’s nigh on impossible to simply eat one.
We took them to a ‘bring a plate’ occasion, so we decided to put them in individual patty cases. It worked perfectly.
Peanut Butter Pretzel Bites
Ingredients
1 C peanut butter, smooth is best, but if you have crunchy, go for it!
2 t butter at room temperature
2/3 C icing sugar
3/4 C brown sugar
Pretzels (you’ll need at least a bag of the Parkers’ brand)
1 block good quality dark cooking chocolate
Process
Mix the peanut butter, butter and sugars together until smooth
Using about 2 tsp worth of mixture, shape them into balls & flatten them slightly (You can put them in the fridge at this point to harden up a little)
Sandwich the peanut butter mix between the pretzels
Place them into the fridge/freezer until you’re ready to coat them in chocolate
Melt the chocolate over a double boiler (or in the microwave if you’re more comfortable doing that)
Dunk half the pretzel bites in the melted chocolate and put them on a tray lined with baking paper to set
These will keep in the fridge or freezer for about a week (if they last that long)
In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, cardamom, and salt. Heat milk, water, and butter until very warm (120 to 130 F). Butter does not need to melt.
Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With the spoon, stir in enough remaining flour to make a soft dough.
Knead on the lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top.
Cover; let rise in warm, draft-free place until almost doubled in size, about 1 to 2 hours. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
Punch dough down. On the lightly floured surface, divide dough into 3 equal pieces; roll each to 22-inch rope.
Fold one rope in half; place in the center of the large greased baking sheet with an open end at the bottom. Coil ends up, using one-third of dough at each end.
Wrap second and third ropes around first rope; coil ends up. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
Baking Process
Lightly beat remaining egg; brush on dough. Bake at 350 F for 35 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on the wire rack
This recipe is so easy a monkey could make it. Hence the name monkey bread, you think? There is a similar recipe called Breakfast Pull-Aparts.
The main difference is nuts and cherries in place of raisins, and corn syrup replaces some of the brown sugar. Both are listed here. Both are equally easy and delicious.
“Land of Nod” Cinnamon Buns
20 frozen dough rolls
1 cup brown sugar
1½ cup vanilla instant pudding
1 to 2 teaspoon cinnamon
1½ cup raisins (optional)
1½ to 1½ cup melted butter
Before you put the cat out and turn off the lights, grease a 10″ Bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon, and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (Leave out at room temperature.)
Turn out the lights and say goodnight. In the morning, preheat oven to 350� F. and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.
Who would think you could be this organized so early in the a.m.
