Showing posts with label Tina Smith. Show all posts
Showing posts with label Tina Smith. Show all posts
Applesauce
Cover bottom of a 4-quart pot with ½ in water. Add enough apples (peeled, cored, sliced) to fill the pot ¾ full. Bring water to a boil, cover, and reduce heat to low. Simmer until tender (1-2 hours). Mash with a potato masher until sauce is desired consistency. Add 2 cloves and simmer for 10 minutes or so, then remove. Add cinnamon and sugar to taste. Makes around 2 quarts.
Egg-Drop Soup
1 egg
2 ½ C. chicken broth
1 T. corn starch mixed w/ 1 T. water
1 t. finely chopped tops of green onions
Pinch of white pepper
Dash of sesame oil
In a small bowl, beat egg slightly; set aside. Bring chicken broth to a boil over high heat. Add corn starch mixture to broth, stirring until it comes to a boil again. Reduce heat to med-low. Hold bowl w/ beaten egg about 12-15 inches above the pan & slowly pour egg into the pan while stirring in one direction. Remove pan from heat after egg is poured. Sprinkle soup w/ green onion, pepper, & sesame oil.
The secret of egg drop soup: Turn off the heat the minute you begin pouring in the egg (this produces silkier threads).
2 ½ C. chicken broth
1 T. corn starch mixed w/ 1 T. water
1 t. finely chopped tops of green onions
Pinch of white pepper
Dash of sesame oil
In a small bowl, beat egg slightly; set aside. Bring chicken broth to a boil over high heat. Add corn starch mixture to broth, stirring until it comes to a boil again. Reduce heat to med-low. Hold bowl w/ beaten egg about 12-15 inches above the pan & slowly pour egg into the pan while stirring in one direction. Remove pan from heat after egg is poured. Sprinkle soup w/ green onion, pepper, & sesame oil.
The secret of egg drop soup: Turn off the heat the minute you begin pouring in the egg (this produces silkier threads).
Greek Salad
1 can (6 oz.) pitted black olives
1 med. cucumber—in chunks & peeled
2 T. feta cheese, crumbled
4 med. tomatoes, cut in chunks
¼ t. pepper
¼ t. salt
2 T. extra-virgin olive oil
1 T. balsamic vinegar
1 T. lemon juice
2 T. fresh dill (optional—use fresh or omit)
Combine all ingredients; cover & refrigerate at least 1 hour before serving.
This salad was served at my wedding reception.
1 med. cucumber—in chunks & peeled
2 T. feta cheese, crumbled
4 med. tomatoes, cut in chunks
¼ t. pepper
¼ t. salt
2 T. extra-virgin olive oil
1 T. balsamic vinegar
1 T. lemon juice
2 T. fresh dill (optional—use fresh or omit)
Combine all ingredients; cover & refrigerate at least 1 hour before serving.
This salad was served at my wedding reception.
Garlic Focaccia
1 1/8 C. water
2 t. extra-virgin olive oil
3 ¼ C. bread flour
1 ½ t. salt
1 t. garlic powder
¼ t. dried oregano
2 t. yeast
Cornmeal or coarse seminola, for sprinkling
¼ C. extra-virgin olive oil, for brushing
1 ½ t. minced garlic
Mix together 1st seven ingredients like bread dough; let rise until doubled. Punch down & divide dough into 2 balls. Flatten each into a ¼ in. thick circle. Oil a large cookie sheet & sprinkle with cornmeal or seminola. Place dough on pan & lightly oil the top. Let rise in warm oven (170°). Once doubled in size, pull out & add remainder of olive oil & sprinkle with minced garlic. Bake at 400° for 15 min.
2 t. extra-virgin olive oil
3 ¼ C. bread flour
1 ½ t. salt
1 t. garlic powder
¼ t. dried oregano
2 t. yeast
Cornmeal or coarse seminola, for sprinkling
¼ C. extra-virgin olive oil, for brushing
1 ½ t. minced garlic
Mix together 1st seven ingredients like bread dough; let rise until doubled. Punch down & divide dough into 2 balls. Flatten each into a ¼ in. thick circle. Oil a large cookie sheet & sprinkle with cornmeal or seminola. Place dough on pan & lightly oil the top. Let rise in warm oven (170°). Once doubled in size, pull out & add remainder of olive oil & sprinkle with minced garlic. Bake at 400° for 15 min.
Basic Pizza Dough
1 1/3 C. water
¼ C. extra-virgin olive oil
3 ½ C. flour
1 T. sugar
1 ½ t. salt
2 t. yeast
Mix as bread dough, not sticky but soft. Let raise until doubled. Divide as needed & flatten into disks. Cover w/ damp towel & let rest 30 min. Preheat pizza stone & oven to 450°. Roll dough out & place on hot stone. Add sauce & toppings. Bake 12-15 min.
¼ C. extra-virgin olive oil
3 ½ C. flour
1 T. sugar
1 ½ t. salt
2 t. yeast
Mix as bread dough, not sticky but soft. Let raise until doubled. Divide as needed & flatten into disks. Cover w/ damp towel & let rest 30 min. Preheat pizza stone & oven to 450°. Roll dough out & place on hot stone. Add sauce & toppings. Bake 12-15 min.
Aunt Bertha's Rolls
1) 1 C. warm water, 2 ½ - 3 t. yeast
2) 5 C. flour, ½ C. sugar, 1 t. salt
3) 1 C. warm milk, 3 eggs, ½ C. shortening
Mix all together in a bowl. Let raise once & punch down. Put out in rolls; let raise 2nd time. Bake at 350° till light brown (20 min.)
This recipe is the closest I’ve found to the Lion House rolls. After the 1st raise I butter my hands & pull off a golf ball size piece, stretch it into a triangle shape & roll into a croissant. Then place in a greased pan for the 2nd raise. This works instead of flour for handling the dough & gives it a rich, buttery flavor.
2) 5 C. flour, ½ C. sugar, 1 t. salt
3) 1 C. warm milk, 3 eggs, ½ C. shortening
Mix all together in a bowl. Let raise once & punch down. Put out in rolls; let raise 2nd time. Bake at 350° till light brown (20 min.)
This recipe is the closest I’ve found to the Lion House rolls. After the 1st raise I butter my hands & pull off a golf ball size piece, stretch it into a triangle shape & roll into a croissant. Then place in a greased pan for the 2nd raise. This works instead of flour for handling the dough & gives it a rich, buttery flavor.
Applesauce
Cover bottom of a 4qt. pot with ½ in. water. Add enough apples (peeled, cored & sliced) to fill pot ¾ full. Bring water to a boil; cover & reduce heat to low. Simmer until apples are tender (1-2 hours), stirring occasionally. Mash w/ potato masher until sauce is desired consistency. Add 2 cloves & simmer for 10 min. or so, then remove. Add cinnamon & sugar to taste.
Chinese Fried Rice
3 C. cooked leftover cold rice
1 C. cooked chicken, pork or beef (bite-size)
1 egg
2 T. soy sauce
1 T. teriyaki sauce
1 t. garlic powder
1 green onion, chopped
½ C. frozen peas & carrots mix
2 T. vegetable oil
Black pepper to taste
Add oil in wok or frying pan over med. heat. Add cold rice after oil is hot, continually stirring for about 3 min. Add frozen peas & carrots, soy sauce, teriyaki sauce & garlic powder. Continue stirring until veggies are tender, about 10 min. Add cooked meat. Stir for another 3-4 min. or until meat is warmed. Scramble egg in a bowl. Push all of the rice mixture to one side of pan or wok. Slowly add the egg to the empty space in pan & scramble until cooked through; then mix together with rest of rice mixture. Add green onion & black pepper to taste.
1 C. cooked chicken, pork or beef (bite-size)
1 egg
2 T. soy sauce
1 T. teriyaki sauce
1 t. garlic powder
1 green onion, chopped
½ C. frozen peas & carrots mix
2 T. vegetable oil
Black pepper to taste
Add oil in wok or frying pan over med. heat. Add cold rice after oil is hot, continually stirring for about 3 min. Add frozen peas & carrots, soy sauce, teriyaki sauce & garlic powder. Continue stirring until veggies are tender, about 10 min. Add cooked meat. Stir for another 3-4 min. or until meat is warmed. Scramble egg in a bowl. Push all of the rice mixture to one side of pan or wok. Slowly add the egg to the empty space in pan & scramble until cooked through; then mix together with rest of rice mixture. Add green onion & black pepper to taste.
Traditional English Roasties
4-6 lg. potatoes
1 T. salt
1 T. pepper (to taste)
¼ C. vegetable oil
Peel & quarter potatoes. Place in saucepan w/ water & a pinch of the salt. Bring to a boil, then simmer 5-6 min to slightly soften.
Meanwhile, preheat over to 400°
When potatoes have simmered, drain thoroughly in a colander, shaking to roughen the edges. Let sit for a few minutes to dry.
Pour veg. oil into a large roasting pan (large enough to allow space around the potatoes) & heat in oven for a few minutes.
Gently place potatoes into the hot oil & coat them evenly. Sprinkle the salt & pepper over the potatoes. Every so often, baste the potatoes in the oil to prevent drying (try not to move the potatoes). Turn potatoes once or twice (no more) halfway through (after 20 min. or so) to ensure even cooking.
Cook for 30-60 min. until gold & crispy (watch closely near the end).
1 T. salt
1 T. pepper (to taste)
¼ C. vegetable oil
Peel & quarter potatoes. Place in saucepan w/ water & a pinch of the salt. Bring to a boil, then simmer 5-6 min to slightly soften.
Meanwhile, preheat over to 400°
When potatoes have simmered, drain thoroughly in a colander, shaking to roughen the edges. Let sit for a few minutes to dry.
Pour veg. oil into a large roasting pan (large enough to allow space around the potatoes) & heat in oven for a few minutes.
Gently place potatoes into the hot oil & coat them evenly. Sprinkle the salt & pepper over the potatoes. Every so often, baste the potatoes in the oil to prevent drying (try not to move the potatoes). Turn potatoes once or twice (no more) halfway through (after 20 min. or so) to ensure even cooking.
Cook for 30-60 min. until gold & crispy (watch closely near the end).
Lemon & Vanilla Curd Cake (Irish Cheesecake)
6 oz. shortbread pastry
Filling:
3 oz. butter
4 oz. vanilla sugar
4 egg yolks
2 T. flour
1 lemon, juice & zest
16 oz. cottage cheese, sieved
(process in blender until smooth)
Topping :
1 T. flour
1 T. sugar
1 T. butter, melted
1 egg, beaten
Powdered sugar, for dusting
Preheat oven to 350°, warm a baking sheet & grease a springform pan.
Roll out shortbread pastry until thin, then line springform pan with dough, trimming off excess. Chill pan w/ pastry in the fridge.
Cream butter & sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice & sieved cottage cheese. Mix well, then spoon into pastry.
Mix topping ingredients & spread on top of curd filling.
Place springform pan on warmed baking sheet. Bake approx. 1 hour until top is lightly browned & slightly firm. Dust with powdered sugar & serve cool, not chilled.
Filling:
3 oz. butter
4 oz. vanilla sugar
4 egg yolks
2 T. flour
1 lemon, juice & zest
16 oz. cottage cheese, sieved
(process in blender until smooth)
Topping :
1 T. flour
1 T. sugar
1 T. butter, melted
1 egg, beaten
Powdered sugar, for dusting
Preheat oven to 350°, warm a baking sheet & grease a springform pan.
Roll out shortbread pastry until thin, then line springform pan with dough, trimming off excess. Chill pan w/ pastry in the fridge.
Cream butter & sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice & sieved cottage cheese. Mix well, then spoon into pastry.
Mix topping ingredients & spread on top of curd filling.
Place springform pan on warmed baking sheet. Bake approx. 1 hour until top is lightly browned & slightly firm. Dust with powdered sugar & serve cool, not chilled.
Mary's Chewy Gooey Chocolate Chip Cookies
1 ¼ C. white sugar
1 ¼ C. brown sugar
1 ½ C. butter, softened
2 t. vanilla
3 eggs
4 C. flour
2 t. baking soda
1/8 t. salt
12 oz. chocolate chips
Preheat oven to 350°. Mix both sugars & butter. Add vanilla & eggs; beat. Add dry ingredients & mix. Chill in fridge 1 hour (makes them fluffy), then add chocolate chips. Put on ungreased cookie sheet about 1 in. apart. Bake 9-11 min. or until golden brown.
These are my favorite chocolate chip cookies because they are chewy, not crispy. Chilling the dough is the secret.
1 ¼ C. brown sugar
1 ½ C. butter, softened
2 t. vanilla
3 eggs
4 C. flour
2 t. baking soda
1/8 t. salt
12 oz. chocolate chips
Preheat oven to 350°. Mix both sugars & butter. Add vanilla & eggs; beat. Add dry ingredients & mix. Chill in fridge 1 hour (makes them fluffy), then add chocolate chips. Put on ungreased cookie sheet about 1 in. apart. Bake 9-11 min. or until golden brown.
These are my favorite chocolate chip cookies because they are chewy, not crispy. Chilling the dough is the secret.
Carmelitas
3 cubes margarine
1 ½ C. brown sugar
2 C. flour
2 C. oats
1 t. soda
½ t. salt
Melt margarine & add rest of the ingredients. Spread approx. half of the mixture on a large cookie sheet. Bake 10 min. in a 350° oven.
Mix:
1 C. chopped nuts (optional)
1 12 oz. pkg. chocolate chips
1 ½ C. caramel topping
6 T. flour
Pour on top of baked cookie. Sprinkle rest of cookie mix on top. Bake 20 min. more.
1 ½ C. brown sugar
2 C. flour
2 C. oats
1 t. soda
½ t. salt
Melt margarine & add rest of the ingredients. Spread approx. half of the mixture on a large cookie sheet. Bake 10 min. in a 350° oven.
Mix:
1 C. chopped nuts (optional)
1 12 oz. pkg. chocolate chips
1 ½ C. caramel topping
6 T. flour
Pour on top of baked cookie. Sprinkle rest of cookie mix on top. Bake 20 min. more.
Cream Cheese Chicken or Pork
4 lg. chicken breasts or 2 lbs. pork roast or chops
4 T. butter
8 oz. cream cheese (low-fat, fat free, or reg.)
1 can cream of mushroom or cream of chicken soup
1 packet dry Italian salad dressing mix.
Soften cream cheese & butter. Combine all sauce ingredients in a med. bowl. Place chicken or pork in crock pot. Cover with sauce & cook on low for 6 hours.
4 T. butter
8 oz. cream cheese (low-fat, fat free, or reg.)
1 can cream of mushroom or cream of chicken soup
1 packet dry Italian salad dressing mix.
Soften cream cheese & butter. Combine all sauce ingredients in a med. bowl. Place chicken or pork in crock pot. Cover with sauce & cook on low for 6 hours.
Easy Chicken Parmesan
26 oz. jar spaghetti sauce
6 T. grated parmesan cheese, divided
6 small boneless, skinless chicken breast halves (1 ½ lbs.)
1 ½ C. shredded mozzarella cheese
Pour sauce into 13x9 in. baking dish. Stir in 4 T. (1/4 C.) parmesan cheese. Add chicken; turn breasts over to coat both sides with sauce. Cover w/ foil.
Bake at 375° for 30 minutes; uncover.
Top with mozzarella cheese & remaining 2 T. parmesan cheese. Continue baking 5 min. or until chicken is cooked through & cheese is melted. Serve over hot cooked pasta. 6 servings.
This is really easy, but it’s good enough to serve to company.
6 T. grated parmesan cheese, divided
6 small boneless, skinless chicken breast halves (1 ½ lbs.)
1 ½ C. shredded mozzarella cheese
Pour sauce into 13x9 in. baking dish. Stir in 4 T. (1/4 C.) parmesan cheese. Add chicken; turn breasts over to coat both sides with sauce. Cover w/ foil.
Bake at 375° for 30 minutes; uncover.
Top with mozzarella cheese & remaining 2 T. parmesan cheese. Continue baking 5 min. or until chicken is cooked through & cheese is melted. Serve over hot cooked pasta. 6 servings.
This is really easy, but it’s good enough to serve to company.
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