Thursday, August 30, 2012
Large Stock Pot
2 cans crushed tomatoes each size: 6 lbs. 6 oz.
3 cans tomato paste
4 large carrots
3 white onions
4 stalks celery
1 whole head of garlic
Red Pepper Flakes
Chop Carrots, Onions and Celery. Clean and roughly chop the entire head of garlic.
In large stock pot, add enough olive oil to cover bottom and toss all chopped vegetables into pot to sweat and cook down. When soft, add the two cans of crushed tomatoes, stir.
Put heat on med/high; then ADD: 1 cap full (I use cap the seasoning comes in) of Italian Seasoning, 1 TBS. Oregano, 1 TBS. Basil, 1 TBS. of Thyme and 2 tsp. Red Pepper Flakes. Add Salt and Pepper to taste (I use approximately 1 TBS of sea salt and 1/2 tsp of Black Pepper). Stir Well.
Add 1 c. sugar and the three cans of tomato paste and stir well.
Cooking approximately 1 hour for all flavors to meld. Paying attention to stir frequently so sauce doesn't burn.
When cooking time is up. Remove from heat and allow to cool to room temperature (or when pot is just warm to touch).
Take hand blender or a regular blender and blend the entire pot of sauce to consistency that you prefer. I like my sauce pretty smooth.
Using freezer containers, divide the sauce into quantities you need. (Approximately 6-8 cups of sauce for four 12 inch pizzas is what I allow).
Use immediately or freeze. Good in freezer for 3 months.
Bread Machine Yeast
Bread Machine with Pasta/Dough button
Add 1 1/2 cups of very warm water to bucket of bread machine. Sprinkle 1 tsp. of yeast over water top. Sprinkle 1 TBS. of sugar over top. Let set a few minutes.
While that is percolating...measure out:
2 c. of Wheat Flour
2 c. of All-Purpose Flour
1 tsp. of Kosher Salt
Add the flour to the water in the bread machine bucket.
Turn the Bread Machine on using the Pasta/Dough setting.
Let it run for about a minute and then slowly drizzle 1/3 c. of Olive Oil over the dough mixture. (it won't be completely mixed at this point.)
Let the machine run, making sure that all the flour, etc is mixed in and it forms a ball. When it is ready for the "rising" stage. Pull the dough ball out, put in a gallon zip-lock bag, drizzle with a little bit of olive oil so it won't stick, toss in the refrigerator until ready to use. Can be used immediately, although dough is best if used 24 hours prior to mixing. (Good for up to 72 hours in refrigerator)
Halve dough to make two 12 inch pizzas.
(Also good to make calzones)
Tuesday, August 16, 2011
2 store purchased angel food cakes
1 tub strawberries
1 tub blueberries
2 8 oz. cream cheese
2 16 oz. cool whip
2 c. powdered sugar
In a mixer mix together the cream cheese, cool whip and sugar, scrape down the sides frequently, mix until thoroughly combined. Set aside.
Take the cakes and pull apart into bite size pieces. In a large bowl combine the cake and the cream cheese mixture until thoroughly coated. Press cake mixture into a large glass casserole dish (at least 13 x 9 in).
Wash strawberries and slice. Rinse blueberries and layer on top of cake in "strips".
Cover and refrigerate for at least 2 hours until "set". Cut with a knife and serve. Be prepared to pass out recipe because people go nuts for this dessert!
Monday, May 3, 2010
5 lbs. potatoes; boiled until fork tender; peeled and sliced bite sized
1 large green pepper; diced
1 large onion; diced
4 hard boiled eggs; sliced
1 lb. bacon fried, drained (reserve the drippings); crumbled
1 small jar of pimentos
2 c. apple cider vinegar
2 c. sugar
2 Tbls. corn starch
salt/pepper to taste
Prepare all the vegetables and eggs as above, put into large mixing bowl; set aside.
Make the salad dressing by taking about 3 large spoon fulls of the bacon drippings and placing in a skillet. Add 2 c. apple cider vinegar, 2 c. of sugar and the corn startch into skillet and heat over high heat until boiling and thickening occurs. I use a whisk to incorporate the corn startch into the liquids.
STEP FOUR: Pour boiling, thickened prepared dressing over the vegetables, adding the pimentos after you add the dressing
Friday, April 30, 2010
Here's what you need:
4 cans of pork baked beans
1 onion minced
6 pieces of bacon cut into small pieces
Dump the beans in a large mixing bowl. I never measure, but I would say: add 1 c. ketchup and 1/2 cup of mustard, 3/4 c. brown sugar and the onion. Mix together.
Pour into a 9 x 13 baking dish. Evenly sprinkle the bacon pieces over the top.
Sunday, March 21, 2010
Recipe courtousy of Splenda Sugar Substitute.
Bring 3 cups of cold water to boil. Add 1 large Family Sized Tea Bag to the boiling water and let steep for 10 minutes.
After 10 minutes have passed, take out the tea bag and add:
2 cups of cold water
1 cup of Splenda
Mix and enjoy!
DELICIOUS! Tried and true recipe in our house ;)
Thursday, December 10, 2009
3 eggs, beaten
2 cups sugar
1 cup butter or margarine, melted
1 can pineapple tidbits, drained *
* I use a can of crushed pineapple, and don’t drain as much - use some of the liquid in place of the ¼ cup of milk below
1 ¼ cups milk
4 cups bread, torn up (including crusts)
Preheat oven to 350 degrees.
Spray a 9 X 13 pan with pan spray (or grease w/ some of the butter before melting)
Mix all of the above items together.
Bake for 45 to 60 minutes (until middle is set and nicely browned on top and around the edges).
Wednesday, October 21, 2009
1 lg. glass jar of Pimentos; drained
1 lg. green pepper; seeded and diced
2 c. sugar
2 c. apple cider vinegar
In a large plastic container (like those rubbermaid take alongs with a lid), put all of the vegetables: cabbage, carrots, pimentos and green peppers layered in the container. *I usually layer in the container (cabbage, peppers, pimentoes) and don't mix until I add the slaw "juice". Put lid on the container and put in refrigerator.
Using a stand mixer (or hand mixer) slowly mix the sugar/vinegar solution. This is *key* mixing these two things together until you get like an oily consistency...you actually can tell it is like a syrup. I usually put it on low in my kitchen aid stand mixer and turn it on low and mix for about 20 minutes. Pour this vinegar syrup into a clean glass jar or plastic bottle and put in the refrigerator to chill.
When you are ready to serve the slaw pour the juice over the vegetables and mix well making sure that the juice touches all vegetables. Serve as an appetizer salad with crackers or on your bratwurst or knockwurst. DELICIOUS! Everyone will want to know your recipe ;)
Wednesday, September 16, 2009
(I double this for my large family and then have left overs for lunch boxes the next day)
4 flash frozen chicken breasts; thawed
4 cups of chicken broth (I use Swanson)
2 1/2 cups of half and half
1 rib of celery; diced
1 clove garlic; diced
10 baby carrots; diced
1/2 onion; diced
2 lg. handfuls of fresh spinach; chiffonade
1 Tbls. Extra Virgin Olive Oil
1 teas. thyme; dried
salt and pepper to taste
1 lb. potato gnocchi (I used Clavata brand)
2 Tbls. flour
STEP ONE: Cook your chicken breasts; I spray dutch oven with Pam and put the breasts in, flip once and after about 5 mins. cook time, I pour some chicken broth over them, cover with a lid and let cook until done. This makes the chicken moist and delicious, plus makes some yummy juice to add to the soup.
STEP TWO: While your breasts are cooking; saute the onion, celery, carrot and garlic in 1 Tbls. of EVOO until soft; set aside.
STEP FOUR: Chiffonade the spinach and have it ready at the stove side.
SOUP ASSEMBLY: Add chicken, chicken stock, half and half, salt, pepper, thyme, flour (acts as a stablizer to keep the half and half and broth from separating and also to thicken the soup a bit) and vegetables to the pot. Stirring frequently - Heat on high until boiling. Once the soup begins to boil add the gnocchi. Boil for 4 minutes and then turn down the heat to medium. Simmer for 10 additional minutes.
After 10 minutes of simmering is complete; add the spinach to the pot. Continue simmering an additional 10 minutes on medium heat. The spinach should be wilted. Keep warm until serving. Ladle into bowls and dive in!
Wednesday, September 2, 2009
Family Size Package of frozen mixed vegetables
1 or 2 healthy tablespoons of Beef Stock Paste
1 envelope of Lipton French Onion Soup Mix (have you noticed that I use this a lot?)
1 lg. tomato cocktail juice (like V8)
2 lbs. of ground beef fried; drained
2 cans of tomatoes
Dump in the frozen vegetables, then the beef paste and the french onion soup mix.
Next pour in the tomato cocktail juice.
Wednesday, August 19, 2009
6 flash frozen chicken breasts
3 cans of regular size Campbell's Cream of Chicken Soup
1/2 lg. onion
3 3/4 c. water
4 cans of biscuits
In crock pot: put in the soup, chicken breasts, onion and water. Mix well. Put crock pot on low heat.
6-8 hours later: pull out the chicken breasts and cut into chunks (I use kitchen scissors). Put the chunked chicken back into the pot. Get out the biscuits, cut them into 4ths and put directly into crock pot. 30 - 45 minutes later. Dish up and enjoy!
This is EASY and sounds a little odd...but it is DEE-LISH! Kid friendly comfort food!
Tuesday, August 18, 2009
- Dump everything (don't drain the tomatoes) into the crock pot.
- Put the heat on LOW.
- 6 -8 hours later...ENJOY!
Wednesday, August 12, 2009
In your crock pot:
What you need:
In a Pyrex quart size measuring cup, place 1 c. of granulated sugar; fill to the top with water and put into the microwave. Heat for 5 minutes on high.
Once 5 minutes is over - stir really well to incorporate the sugar; set aside.
pour the brewed tea from the coffee pot and the syrup water from the Pyrex measuring cup to the gallon sized pitcher. Then fill with cold water to the top of the gallon pitcher. MIX well!
Fill your favorite glass with ice cubes, pour the tea and enjoy a REFRESHING moment alone!