Wednesday, June 22, 2011

Yorkshire Pudding

Yorkshire Pudding
4 eggs
2 cups milk
2 cups flour
Roast Drippings

Mix all ingredients together and put in a bowl to chill in the fridge while your roast is cooking.
After you take out your roast from the oven to rest, this is when you want to cook your yorkshire.

In a 9x13 pan place about 3 tablespoons of roast drippings in the bottom. Take your batter out of the fridge and stir it before pouring it in your pan. Pour mixture in your pan and then bake at 425* for 30 minutes or until it starts to brown on top.

Found here

Mashed Potatoes with a twist

Mashed Potatoes with a twist

8 large potatoes, peeled and cut into pieces
1 package of cream cheese
1 cube of butter
1 cup of sour cream
Salt and Pepper to taste

Peel and chop your potatoes and bring them to a boil in a large pot. Boil until fork tender. Drain your potatoes. Add in the pot cream cheese, butter and sour cream. Blend until creamy and add salt and pepper to taste.

Found here

Roast Beef

1 3lb chuck roast
1 onion chopped
1 T of garlic chopped
6 beef bouillon cubes

In your roasting pan, place your roast in the middle and add your chopped onion, garlic, bouillon cubes, lots of salt and pepper, and then fill it up with water so that the water covers the roast by about 1 inch.

Place in a preheated 325* oven and cook for 6-7 hours...depending on how big your roast is. Remove roast from pan and cover with foil! Don't throw away the juices, you need these to make your yorkshire and your gravy!!!

Quick and Easy Kielbasa

  • 1 whole Onion
  • 1 whole Green Bell Pepper
  • 1 whole Tomato
  • 1 package Kielbasa Sausage (or Smoked Sausage)
  • 1 bottle Barbecue Sauce
  • 3 dashes Extra Virgin Olive Oil

Cut up onion, green bell pepper, tomato and sausage into bite sized pieces and put in a bowl.

Add enough barbecue sauce to completely cover.

Put in refrigerator for at least 2 hours in advance for best taste.

When done marinating, put a few dashes of extra virgin olive oil in a skillet.

Add in sausage and vegetable mixture, set burner on Medium and simmer until meat is cooked through, and vegetables are to your liking.

Crockpot Tortilla Chicken

Crockpot Tortilla Chicken

1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.

Chicken Crescent Rolls

Chicken Crescent Rolls
2 packages crescent rolls (reg or reduced fat)
2 chicken breasts, roasted, broiled, or boiled
1 can cream of chicken soup (reg or reduced fat)
1 cup shredded cheddar
3/4 cup milk

Cook and shred chicken. Unroll the crescent rolls. Place a little bit of chicken onto the wide end of the crescent roll triangle and then roll them up like a normal crescent roll. 2 packages of crescent rolls rolled up with chicken fit nicely in one layer in a 9x13 Pyrex dish.

Mix up the soup, cheddar and milk in a bowl. If you have leftover shredded chicken, you can mix that in as well. Spoon over the crescent rolls, covering them all completely.

Bake at 325 for 50 minutes. The tops of the crescent rolls will be browned.

Dish up and enjoy!

Ravioli Casserole √

Ravioli Casserole
1 jar spaghetti sauce
1 package (25oz) frozen cheese ravioli-cooked and drained
2 C (16oz) small curd cottage cheese
4 C (16 oz) shredded mozzarella cheese
1/4 C grated Parmesan Cheese
Spread 1/2 C of spaghetti sauce in an ungreased 13inx9in baking dish. Layer with half of the ravioli, 1 1/4C sauce, 1C cottage cheese and 2 Cof mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake uncovered at 350 for 30-40 min. let stand 5-10 min. serves 6-8

Monday, June 13, 2011

Homemade Saltine Crackers


Makes about 60 2”x2” crackers but may vary based on how thinly rolled and size cut

1 cup unbleached all-purpose flour

2 Tablespoons unsalted butter, melted

¼ cup water

½ teaspoon kosher salt

water for brushing

kosher or sea salt for sprinkling

  1. In the work bowl of a food processor, pulse the flour and salt to combine.
  2. Add the melted butter and process until a coarse meal – less than a minute.
  3. Add the water and process until a dough is formed – about 1-2 minutes. It may not come together and look sort of crumbly. Turn out on the work surface and knead until it forms a moist dough.
  4. Let rest 30-60 minutes to allow the gluten to relax.
  5. Preheat oven to 400°F and line two sheet pans with parchment paper.
  6. Divide the dough into quarters and roll thin. You have two ways to do this, I much prefer the pasta machine method but you can do it by hand.
  7. By hand – lightly flour the work surface and the top of the dough and using a heavy rolling pin, roll as thinly as possible.
  8. With a pasta machine – Roll ¼ of dough through twice on settings 1-6 then once on setting 7. You’ll have a long very thin sheet. Cut in half if it’s too long to handle easily.
  9. Cut into squares – I like about 2”x2” – brush lightly with water, sprinkle with salt.
  10. Bake 400°F for 8-10 minutes until lightly golden. Keep and eye on them as they brown quickly and rotate the pans halfway through baking.
  11. These will crisp up as they sit out of the oven and will keep, tightly wrapped, for a few days. Though if you live in a humid climate they may soften. If so, recrisp in a 350°F oven for a few minutes.