1. Cowboy CaviarPosted by lydia1959 (My Page) on Sat, Jul 31, 10 at 17:04 My most requested recipe is probably this one which can be served as a side dish or a dip for tortilla chips. Ingredients: 1 (15.5 ounce) can black beans, drained 1 (15.5 ounce) can black-eyed peas, drained 1 (14.5 ounce) can diced tomatoes, drained 2 cups frozen corn kernels, thawed 1/2 medium onion, chopped 1/4 green bell pepper, finely chopped 1/2 cup chopped pickled jalapeno peppers 1/2 teaspoon garlic salt 1 cup Italian salad dressing 3/4 cup chopped cilantro (optional) Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve. |
2. Hopping John
Posted by glenda_al (My Page) on Sat, Jul 31, 10 at 19:28
1 large onion chopped
2 large garlic cloves
2 16 oz can drained black-eyed peas
2 cups chick broth
1 cup uncooked reg rice
1 tsp salt
2 Tbl butter
Saute onion and garlic in butter until tender.
Add rest of ingredients - cook 20 minutes until liquid is absorbed and rice is tender
And of course serve with pork and turnip greens for New Years.
3. Baked Pineapple
Posted by gellchom (My Page) on Tue, Apr 13, 10 at 16:58
My mom gave me lots of great advice about cooking and entertaining -- and a lot of other things, too. She still does.
This recipe of hers is always a huge hit at any gathering.
1 20-oz can crushed pineapple (don’t drain)
½ c sugar
2 T flour
2 large eggs
¼ lb. butter
3 slices bread
Beat eggs and mix into pineapple. Stir in sugar and flour mixed together. Toast bread and cut into small cubes. Melt butter in frying pan. Add toast cubes and stir to crisp the cubes. Put pineapple mixture into greased 1 ½ qt. casserole and put buttered cubes on top. Bake at 350 for 45 minutes.
My mom gave me lots of great advice about cooking and entertaining -- and a lot of other things, too. She still does.
This recipe of hers is always a huge hit at any gathering.
1 20-oz can crushed pineapple (don’t drain)
½ c sugar
2 T flour
2 large eggs
¼ lb. butter
3 slices bread
Beat eggs and mix into pineapple. Stir in sugar and flour mixed together. Toast bread and cut into small cubes. Melt butter in frying pan. Add toast cubes and stir to crisp the cubes. Put pineapple mixture into greased 1 ½ qt. casserole and put buttered cubes on top. Bake at 350 for 45 minutes.
4. Cousin Ruth's Pesto
Posted by luckygardnr (My Page) on Fri, Aug 6, 10 at 3:15
I was visiting my cousin and she made pesto pasta that was so delicious, I have to share her pesto recipe!
2 cups fresh basil leaves, packed down
½ cup olive oil
¼ cup toasted pine nuts
2 cloves garlic, chopped
¼ tsp salt
½ cup freshly grated parmesan cheese
2 Tbs freshly grated romano cheese
Blend all but the cheese in the blender or food processor, until finely chopped. Add cheeses and blend a few seconds more.
Use on pizzas, sandwiches, pasta, anything your heart desires. Delicious!
5. Jiffy Corn Casserole
joann_fla Aug 14, 2010
This is a great side dish!
1 can whole kernel corn, drained
1 can creamed corn
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted (or 1/2 c. oil)
1 c. sour cream
Shredded cheese (opt.)
Preheat to 350°F. Mix all ingredients except cheese. Sprinkle shredded cheese on top, if desired. Bake in casserole dish or 9"x13" baking dish for 30 to 45 minutes or until fully cooked in center.
6. Spanish Rice
Posted by nicole__ (My Page) on Mon, Aug 16, 10 at 9:06
3 cups white rice cooked per pkg directions
1 16 oz can chopped tomatoes, mexican style by Hunts
1 tsp chili powder,dark or light
1/2 tsp seasoning salt
1 tsp tsp white sugar
2 cloves minced garlic
1/4 c cilantro
dash of cayenne to taste
Simmer all ingredients for about 20 mintues. Serves 8 as a side dish. Can be made in a crock pot.
7. Home made Onion Rings
Posted by nicole__ (My Page) on Tue, Aug 17, 10 at 9:43
1 large white onion, peeled & sliced
1 c tempora flour
1/2 c water
3 c oil, I use canola oil, peanut is best
Preheat the oil to 380 degrees, use a thermometer. When you add the rings the temperature will drop to 360. You want the cooking temp to stay @ 360. The oil should be at least an inch deep in whatever pan you choose to use.
Whisk water with tempora flour until smooth. Dip single onion rings in batter, coating generously. Using tongs, gently place each ring in the hot oil, do not splash. Cook 45 seconds on each side. Remove the rings and place on a paper towel lined plate.
Note: You can use mushrooms, fish or other in this technique.
Note: Tartar sauce or ketchup are suggested as a dipping
sauce.
8. Tadpole's Salsa
Posted by glenda_al (My Page) on Thu, Aug 19, 10 at 22:55
This is our beloved Tadpole's recipe
28.8 oz can whole tomatoes
6 oz. can pickled jalapenos, seeded (or about 6 large)
1 or 2 cloves garlic
1/2 tsp. lime juice
salt and pepper to taste
Puree garlic in food processor until minced.
Follow with the remainder of the ingredients and process until fairly smooth. That's it!!!
9. Pesto
Posted by drewsmaga (My Page) on Fri, Aug 20, 10 at 1:16
I made this again today. I am overrun with basil.
2 cups firmly packed basil leaves
3/4 cup grated Parmesan cheese (NOT canned stuff -- grate it yourself, or buy grated in the refrigerated cheese section)
3/4 cup EEVO
2 tablespoons pine nuts (I use walnuts)
4 cloves garlic
Put it all in a blender for about 3 minutes, scraping occassionally. Makes about 1 1/4 cups. This freezes well for up to 6 months!
10. Chocolate Gravy
Posted by glenda_al (My Page) on Mon, Aug 30, 10 at 15:41
I have been making 2 loaves of my pumpkin bread for my advisor for over 25 years. He so looks forward to it and lets me know ahead of time so I won't forget :o)
~Down right good~
1/3 c sugar
1 1/2 TBL all purpose flour
1 1/2 TBL cocoa
1/2 cup milk
1/2 cup water
1/4 c butter
1 tsp vanilla
Mix the sugar, flour, cocoa together in cooking pan.
WHISK together the milk, water with the dry ingredients. Bring to boil over med heat.
Boil stirring often until thick and bubbly
Stir in butter and vanilla
Serve over homemade biscuit halves OR waffles, OR pound cake OR ice cream
I have been making 2 loaves of my pumpkin bread for my advisor for over 25 years. He so looks forward to it and lets me know ahead of time so I won't forget :o)
~Down right good~
1/3 c sugar
1 1/2 TBL all purpose flour
1 1/2 TBL cocoa
1/2 cup milk
1/2 cup water
1/4 c butter
1 tsp vanilla
Mix the sugar, flour, cocoa together in cooking pan.
WHISK together the milk, water with the dry ingredients. Bring to boil over med heat.
Boil stirring often until thick and bubbly
Stir in butter and vanilla
Serve over homemade biscuit halves OR waffles, OR pound cake OR ice cream
11. Fried Dill Pickles
Posted by luckygardnr (My Page) on Tue, Sep 7, 10 at 2:22
from Allrecipes.com
"Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers."
Original Recipe Yield 12 servings
2 eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
1/2 teaspoon vinegar-based hot pepper sauce
3/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1 cup cornmeal
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon ground black pepper
1 (32 ounce) jar dill pickle slices
1 cup vegetable oil for deep frying
salt and pepper to taste
1. In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
2. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
4. Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste
from Allrecipes.com
"Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers."
Original Recipe Yield 12 servings
2 eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
1/2 teaspoon vinegar-based hot pepper sauce
3/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1 cup cornmeal
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon ground black pepper
1 (32 ounce) jar dill pickle slices
1 cup vegetable oil for deep frying
salt and pepper to taste
1. In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
2. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
4. Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste
12. Fried Apples
Posted by patti43 (My Page) on Thu, Oct 14, 10 at 5:54
I made these last night and will be making them more often. I only had three Gala apples, but they were big and I sliced instead of chopping them. I also peeled them first. Needless to say, they had a lot of caramel-y sauce. Woo hoo!
8 medium Granny Smith apples, chopped
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté 15 to 20 minutes, or until apples are tender. Serve as a side dish for pork or with breakfast. Serves 6.
I made these last night and will be making them more often. I only had three Gala apples, but they were big and I sliced instead of chopping them. I also peeled them first. Needless to say, they had a lot of caramel-y sauce. Woo hoo!
8 medium Granny Smith apples, chopped
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté 15 to 20 minutes, or until apples are tender. Serve as a side dish for pork or with breakfast. Serves 6.
13. Chocolate Gravy
Posted by glenda_al (My Page) on Fri, Oct 15, 10 at 11:48
I'll have some chocolate gravy over one of Nicoles buttered biscuits :o)
1/3 stick butter
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup cocoa
2 cups whole milk
Heat butter in a cast iron skillet over low heat. Mix in sugar, flour and cocoa. Slowly pour 1 cup of milk into the skillet and whisk well to remove lumps. Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch. Serve hot over biscuits.
I'll have some chocolate gravy over one of Nicoles buttered biscuits :o)
1/3 stick butter
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup cocoa
2 cups whole milk
Heat butter in a cast iron skillet over low heat. Mix in sugar, flour and cocoa. Slowly pour 1 cup of milk into the skillet and whisk well to remove lumps. Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch. Serve hot over biscuits.
14. Fried Green Tomatoes
Posted by glenda_al (My Page) on Fri, Oct 29, 10 at 13:06
My ds thinks I make the best. That's his opinion :o)
Slice, place on a wire rack, with drip pan underneath.
Sprinkle each side with salt, to pull the juices.
Have in a plastic bag mixed equally, cornmeal and flour
Put couple slices in and shake to coat, place on rack again, and REFRIGERATE for a while.
When ready to cook, retoss the slices in the cornmeal/flour and place in heated oil. You are not gonna deep fry, but pan fry, and turn each slice couple times to get them evenly browned.
Drain on a paper bag with a paper towel, and remove quickly to a dish, so they won't get soggy.
That's the way I do it. You get a good crisp coating and they stay crisp IF there are any leftovers.
We love a fried green tomato BLT on grilled and buttered hoagie halves and top the warm tomato with your favorite cheese. No mayo needed
My ds thinks I make the best. That's his opinion :o)
Slice, place on a wire rack, with drip pan underneath.
Sprinkle each side with salt, to pull the juices.
Have in a plastic bag mixed equally, cornmeal and flour
Put couple slices in and shake to coat, place on rack again, and REFRIGERATE for a while.
When ready to cook, retoss the slices in the cornmeal/flour and place in heated oil. You are not gonna deep fry, but pan fry, and turn each slice couple times to get them evenly browned.
Drain on a paper bag with a paper towel, and remove quickly to a dish, so they won't get soggy.
That's the way I do it. You get a good crisp coating and they stay crisp IF there are any leftovers.
We love a fried green tomato BLT on grilled and buttered hoagie halves and top the warm tomato with your favorite cheese. No mayo needed
15. Batter Fried Apple Rings
Posted by luckygardnr (My Page) on Sat, Oct 30, 10 at 1:18
Every Saturday, when DH and I go to the farmers market here in Stratford, I absolutely have to buy some of these.
The tartness of a Granny Smith apple will cut through the cakey dough. The batter isn't sweet, so you might want to add sugar. Or use a sweeter apple, like a Golden Delicious.
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 TB. shortening
1 egg
1/2 cup milk
4 medium apples, pared and cored
vegetable oil, for frying
confectioner's sugar
1. Combine flour, baking powder and salt. Cut in shortening with a fork or two knives until crumbly. Add egg and milk. Whisk until batter is smooth.
2. Heat 1/2" of oil in large, heavy-duty skillet until hot enough to fry. Test by dropping a tiny dab of batter into oil. If too hot, batter will burn before apples are cooked, so adjust temperature accordingly while frying.
3. Cut apples into 1/4" slices. Dip apples into batter until well coated. Drop into hot oil. Fry until golden and apples are cooked through, about 2 minutes each side.
4. Drain on paper towels. Sprinkle with sugar just before serving.
Yield: About 2 dozen rings.
Every Saturday, when DH and I go to the farmers market here in Stratford, I absolutely have to buy some of these.
The tartness of a Granny Smith apple will cut through the cakey dough. The batter isn't sweet, so you might want to add sugar. Or use a sweeter apple, like a Golden Delicious.
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 TB. shortening
1 egg
1/2 cup milk
4 medium apples, pared and cored
vegetable oil, for frying
confectioner's sugar
1. Combine flour, baking powder and salt. Cut in shortening with a fork or two knives until crumbly. Add egg and milk. Whisk until batter is smooth.
2. Heat 1/2" of oil in large, heavy-duty skillet until hot enough to fry. Test by dropping a tiny dab of batter into oil. If too hot, batter will burn before apples are cooked, so adjust temperature accordingly while frying.
3. Cut apples into 1/4" slices. Dip apples into batter until well coated. Drop into hot oil. Fry until golden and apples are cooked through, about 2 minutes each side.
4. Drain on paper towels. Sprinkle with sugar just before serving.
Yield: About 2 dozen rings.
16. Spiced Apple Rings
Posted by dotmom (My Page) on Sun, Nov 7, 10 at 13:47
6 large apples (I use Braeburns)
Peel, core and slice into rings, putting the rings immediately into cold water with lemon juice.
In a large pot:
3 cups water
1 cup sugar
1 cup cinnamon candies, like Red Hots
1/3 cup white vinegar
2 - 3 TBSP of whole cloves.
Bring syrup to a boil. Turn down heat and simmer for about 3 minutes, stirring constantly.
Drain apple rings and add to syrup. Let come back to simmer and cook until almost tender, gently stirring occasionally.
Let cool in syrup.
Just a note, the apple rings 'get as red as the bought ones. I think I'll try adding red food coloring next time I make them.
6 large apples (I use Braeburns)
Peel, core and slice into rings, putting the rings immediately into cold water with lemon juice.
In a large pot:
3 cups water
1 cup sugar
1 cup cinnamon candies, like Red Hots
1/3 cup white vinegar
2 - 3 TBSP of whole cloves.
Bring syrup to a boil. Turn down heat and simmer for about 3 minutes, stirring constantly.
Drain apple rings and add to syrup. Let come back to simmer and cook until almost tender, gently stirring occasionally.
Let cool in syrup.
Just a note, the apple rings 'get as red as the bought ones. I think I'll try adding red food coloring next time I make them.
17. Quinoa with Asian Flavors
Posted by luckygardnr (My Page) on Tue, Nov 16, 10 at 1:56
from Allrecipes.com
"Quinoa is the ultimate super food. Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish. It goes great with chicken, fish, and seafood."
Original Recipe Yield 4 servings
1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 green onions, chopped
Heat olive oil in a saucepan over medium heat.
Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic.
Increase heat and bring to a boil. Cover and reduce heat to low.
Simmer until all liquid has been absorbed, 25 to 30 minutes.
Fluff quinoa with fork and top with green onions before serving.
from Allrecipes.com
"Quinoa is the ultimate super food. Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish. It goes great with chicken, fish, and seafood."
Original Recipe Yield 4 servings
1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 green onions, chopped
Heat olive oil in a saucepan over medium heat.
Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic.
Increase heat and bring to a boil. Cover and reduce heat to low.
Simmer until all liquid has been absorbed, 25 to 30 minutes.
Fluff quinoa with fork and top with green onions before serving.
18. Pineapple Casserole
Posted by glenda_al (My Page) on Thu, Apr 21, 11 at 11:18
This is the one I have made many many times, and shared with KT.
Caution: grate your own cheese, do NOT use preshredded, as it does not melt right with the pineapple.
Plus I always double the recipe.
1 (20-ounce) can pineapple chunks, drain, keep juice
1/2 cup sugar
3 Tbsp all-purpose flour
1 cup shredded Cheddar cheese
1/4 cup butter or margarine, melted
1/2 cup crushed Ritz crackers
Drain pineapple, save 3 Tbsp of juice.
Combine sugar and flour with 3 Tbl pineapple juice. Add cheese, pineapple. Mix well. Put in greased 8 x 8-inch baking dis).
Mix crushed crackers and melted butter together; sprinkle over pineapple mixture.
Bake for 25 minutes at 350 degrees F.
or until bubbley
This is the one I have made many many times, and shared with KT.
Caution: grate your own cheese, do NOT use preshredded, as it does not melt right with the pineapple.
Plus I always double the recipe.
1 (20-ounce) can pineapple chunks, drain, keep juice
1/2 cup sugar
3 Tbsp all-purpose flour
1 cup shredded Cheddar cheese
1/4 cup butter or margarine, melted
1/2 cup crushed Ritz crackers
Drain pineapple, save 3 Tbsp of juice.
Combine sugar and flour with 3 Tbl pineapple juice. Add cheese, pineapple. Mix well. Put in greased 8 x 8-inch baking dis).
Mix crushed crackers and melted butter together; sprinkle over pineapple mixture.
Bake for 25 minutes at 350 degrees F.
or until bubbley
19. Onion Rings
2 eggs, beaten
1 tsp salt
1/2 cup milk
1 cup flour
1 tbsp oil
Beat eggs. Add salt then milk, flour & oil, beating to a smooth batter.
Dip onions in batter. Fry to golden brown.
~ lindyluwho
1 tsp salt
1/2 cup milk
1 cup flour
1 tbsp oil
Beat eggs. Add salt then milk, flour & oil, beating to a smooth batter.
Dip onions in batter. Fry to golden brown.
~ lindyluwho
20. Corn Dogs
Posted by joann_fla (My Page) on Mon, Apr 16, 12 at 15:01
Another great arecipe from Southern Plate
1-1/2 c all purpose flour
1 c plain cornmeal
2 tbsp sugar
1 1/2 tsp baking powder
1/2 teaspoon baking soda
1 tsp salt
1 egg
1 1/3 c milk
8 weenies
8 wooden sticks
Fill deep fryer with vegetable oil and heat to 375 degrees.
In a medium bowl, add 1 cup flour, cornmeal, sugar, baking powder, baking soda, and salt together and mix until well combined. Add in milk and egg and stir well until smooth and well blended. Set aside.
Place 1/2 cup flour in a shallow dish or pie plate. Skewer each weenie on a wooden stick, then roll in flour, gently shaking off the excess.
Fill a tall drinking glass with corn dog batter.
Dip each weenie into glass of batter while holding the stick, until completely submerged, slowly pull out of batter and carefully lower into hot oil. Fry until golden brown.
Drain on paper towels.
To freeze: Place fully cooked corn dogs on wax paper lined baking sheets and place in freezer until frozen hard (A few hours). Remove and place in zipper seal bags before returning to freezer. Reheat in oven or microwave.
Another great arecipe from Southern Plate
1-1/2 c all purpose flour
1 c plain cornmeal
2 tbsp sugar
1 1/2 tsp baking powder
1/2 teaspoon baking soda
1 tsp salt
1 egg
1 1/3 c milk
8 weenies
8 wooden sticks
Fill deep fryer with vegetable oil and heat to 375 degrees.
In a medium bowl, add 1 cup flour, cornmeal, sugar, baking powder, baking soda, and salt together and mix until well combined. Add in milk and egg and stir well until smooth and well blended. Set aside.
Place 1/2 cup flour in a shallow dish or pie plate. Skewer each weenie on a wooden stick, then roll in flour, gently shaking off the excess.
Fill a tall drinking glass with corn dog batter.
Dip each weenie into glass of batter while holding the stick, until completely submerged, slowly pull out of batter and carefully lower into hot oil. Fry until golden brown.
Drain on paper towels.
To freeze: Place fully cooked corn dogs on wax paper lined baking sheets and place in freezer until frozen hard (A few hours). Remove and place in zipper seal bags before returning to freezer. Reheat in oven or microwave.
21. Pierogies
http://cookbookjunkie.blogspot.com/2011/05/pierogies.html
Fillings:
To start off, I chopped an onion (a yellow onion, not a sweet onion) very finely in my mini chopper. I sautéed it in butter until the onion was translucent and just about to brown. I set this aside.
For the potato filling, I prepared some Honest Earth instant mashed potatoes as directed (with butter, water and milk). I know, all the work of making pierogies from scratch and I used instant potatoes? Yes, I like that brand (from Costco) a lot so I was brazen. They only contain potatoes, butter and salt. I added about half of a block of Kraft Cracker Barrel Extra Sharp cheese, shredded, some of the sautéed onions, and some white pepper. I felt them mixture was still a bit loose so I opened another bag of the instant potatoes and added more until the mixture was as thick as I wanted. Next time I will make the potatoes with less liquid than the directions call for.
For the cabbage-sauerkraut filling, I removed the core from a head of cabbage and sliced it thinly. I sautéed it in butter and oil, with some salt, lots of pepper and a dash of sugar until it was cooked down well and beginning to caramelize. I drained some sauerkraut really well and added it to the cabbage, to taste. I didn't want it to overpower the cabbage (I didn't rinse the sauerkraut but I should have). I cooked that together for a while and then added some sautéed onions and cooked it a bit longer.I know some people who like all sauerkraut, and some who prefer all cabbage, but I like a mixture.
The farmer's cheese filling was one pound of farmer's cheese, 1 whole egg, 1 egg yolk, a teaspoon of salt and some white pepper.
I don't have any complaints about my fillings. They all turned out to be just what I personally wanted, definitely for the potato and the cabbage but I'm not sure about the farmer's cheese only because I'm not sure what I wanted. It's just been so long since I last had them, I'm not sure if they were the same or not. The flavors were about the same as cottage cheese and noodles. Cottage cheese and noodles are readily available and much cheaper so I won't consider it the end of the world if I can't make more farmer's cheese pierogies in the future. If I did want to make more cheese pierogies, as a substitute I would probably use drained cottage cheese, blended until it's smooth. I would describe farmer's cheese as having the flavor of cottage cheese with the texture of ricotta cheese, but dryer.
For the dough, I chose four different pierogi dough recipes. Two of them used sour cream. Two of them I made in the bread machine as an experiment, using the pasta dough setting. I had to run it through twice and each setting was 14 minutes. (Not worth it - I could have mixed them both by hand in that amount of time.) I screwed up and grabbed the self-rising flour for the bread machine doughs, which I didn't realize until much later.
Pierogi Dough
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking powder
1 cup warm water
1 egg, beaten
1. In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
2. In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients.
Knead dough for 8 to 10 minutes.
3. Cover dough and let rest for 2 hours. Roll out and fill as desired.
This dough was pretty easy to work by hand, it rolled out nicely, it had good stretch, fried up well. The other doughs weren't failures, even the ones with the wrong flour, but this dough was my favorite. Was it good enough to stop trying other recipes? I'm still debating that. Maybe.
The doughs do better sitting overnight so it was fillings and doughs on the first day and the second day I rolled, cut, filled, sealed, boiled, rinsed, dried, froze and packed.
I used a glass to cut the dough since I didn't have a biscuit cutter the right size. I used water to seal the dough. I pressed the edges together until I was sure it was sealed well and then I pressed the edges together some more. I'm happy to say that I didn't have any leaky pierogies at all. I boiled them until I thought they were done (I think this part will take more experience to get it right). I rinsed them, dried them off and froze them flat on a cookie sheet before bagging them and keeping them in the freezer. From there they just needed to be thawed and pan-fried. You don't have to pan-fry them - you can just heat them up and top them with melted butter and sautéed onion but I prefer them pan-fried.
**Edited to add that they can be deep-fried too and of course, the freezing stage is optional and not necessary if you are going to eat them right away.
They are a lot of work but it's not that difficult. The ingredients (outside of farmer's cheese, not a necessity) are cheap so companies with big machines can sell them cheaply. But I can see why the smaller operations have to charge so much.
Fillings:
To start off, I chopped an onion (a yellow onion, not a sweet onion) very finely in my mini chopper. I sautéed it in butter until the onion was translucent and just about to brown. I set this aside.
For the potato filling, I prepared some Honest Earth instant mashed potatoes as directed (with butter, water and milk). I know, all the work of making pierogies from scratch and I used instant potatoes? Yes, I like that brand (from Costco) a lot so I was brazen. They only contain potatoes, butter and salt. I added about half of a block of Kraft Cracker Barrel Extra Sharp cheese, shredded, some of the sautéed onions, and some white pepper. I felt them mixture was still a bit loose so I opened another bag of the instant potatoes and added more until the mixture was as thick as I wanted. Next time I will make the potatoes with less liquid than the directions call for.
For the cabbage-sauerkraut filling, I removed the core from a head of cabbage and sliced it thinly. I sautéed it in butter and oil, with some salt, lots of pepper and a dash of sugar until it was cooked down well and beginning to caramelize. I drained some sauerkraut really well and added it to the cabbage, to taste. I didn't want it to overpower the cabbage (I didn't rinse the sauerkraut but I should have). I cooked that together for a while and then added some sautéed onions and cooked it a bit longer.I know some people who like all sauerkraut, and some who prefer all cabbage, but I like a mixture.
The farmer's cheese filling was one pound of farmer's cheese, 1 whole egg, 1 egg yolk, a teaspoon of salt and some white pepper.
I don't have any complaints about my fillings. They all turned out to be just what I personally wanted, definitely for the potato and the cabbage but I'm not sure about the farmer's cheese only because I'm not sure what I wanted. It's just been so long since I last had them, I'm not sure if they were the same or not. The flavors were about the same as cottage cheese and noodles. Cottage cheese and noodles are readily available and much cheaper so I won't consider it the end of the world if I can't make more farmer's cheese pierogies in the future. If I did want to make more cheese pierogies, as a substitute I would probably use drained cottage cheese, blended until it's smooth. I would describe farmer's cheese as having the flavor of cottage cheese with the texture of ricotta cheese, but dryer.
For the dough, I chose four different pierogi dough recipes. Two of them used sour cream. Two of them I made in the bread machine as an experiment, using the pasta dough setting. I had to run it through twice and each setting was 14 minutes. (Not worth it - I could have mixed them both by hand in that amount of time.) I screwed up and grabbed the self-rising flour for the bread machine doughs, which I didn't realize until much later.
Pierogi Dough
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking powder
1 cup warm water
1 egg, beaten
1. In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
2. In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients.
Knead dough for 8 to 10 minutes.
3. Cover dough and let rest for 2 hours. Roll out and fill as desired.
This dough was pretty easy to work by hand, it rolled out nicely, it had good stretch, fried up well. The other doughs weren't failures, even the ones with the wrong flour, but this dough was my favorite. Was it good enough to stop trying other recipes? I'm still debating that. Maybe.
The doughs do better sitting overnight so it was fillings and doughs on the first day and the second day I rolled, cut, filled, sealed, boiled, rinsed, dried, froze and packed.
I used a glass to cut the dough since I didn't have a biscuit cutter the right size. I used water to seal the dough. I pressed the edges together until I was sure it was sealed well and then I pressed the edges together some more. I'm happy to say that I didn't have any leaky pierogies at all. I boiled them until I thought they were done (I think this part will take more experience to get it right). I rinsed them, dried them off and froze them flat on a cookie sheet before bagging them and keeping them in the freezer. From there they just needed to be thawed and pan-fried. You don't have to pan-fry them - you can just heat them up and top them with melted butter and sautéed onion but I prefer them pan-fried.
**Edited to add that they can be deep-fried too and of course, the freezing stage is optional and not necessary if you are going to eat them right away.
They are a lot of work but it's not that difficult. The ingredients (outside of farmer's cheese, not a necessity) are cheap so companies with big machines can sell them cheaply. But I can see why the smaller operations have to charge so much.
22. Hidden Valley Ranch Potatoes
Posted by glenda_al (My Page) on Mon, Oct 1, 12 at 16:24
2-4 Large Baking Potatoes ***You can use frozen potato wedges
1 packet Hidden Valley Ranch Dressing
2 Tbsp Olive Oil
Cut potatoes into wedges; drizzle with olive oil, sprinkle on ranch dressing and mix well.
Spread potatoes evenly on a baking sheet and bake for 35 minutes at 375 degrees. Turn a couple times to prevent sticking and so they brown evenly.
2-4 Large Baking Potatoes ***You can use frozen potato wedges
1 packet Hidden Valley Ranch Dressing
2 Tbsp Olive Oil
Cut potatoes into wedges; drizzle with olive oil, sprinkle on ranch dressing and mix well.
Spread potatoes evenly on a baking sheet and bake for 35 minutes at 375 degrees. Turn a couple times to prevent sticking and so they brown evenly.
23. Cheesy Hash Brown Casserole
- 2 lbs frozen hash brown potatoes, thawed
- 1/2 Cup margarine or butter, melted
- 1 can Cream Of Chicken Soup
- 1/2 Cup onion, chopped
- 2 Cups cheddar cheese, grated
- 1/2 teaspoon pepper
- 1 teaspoon salt
- Combine soup, onion, melted butter, and seasonings, stir well. Stir in cheese and frozen hash browns. Place in 9x13 dish and bake at 350 for thirty minutes, or until bubbly. *This tastes just like Cracker Barrel's!
This recipe comes from SouthernPlate.com
Its terrific, I make it for my holiday breakfast's
Old cooks never die, they just get deranged.