Clipmarks | draleaf's clips

Creamed Icing/Frosting

Sun, 24 Aug 2008 01:15:20 GMT

clipped by: draleaf

#1041 - Creamed Icing/Frosting

(by Aunt Isabelle "Snooky" [McNevich] Worhach)

1/2 cup Crisco shortening
1 TBSP butter (no substitutes)
1/3 tsp. salt
1 egg white
2 cups Domino's powdered sugar
1 TBSP flour
2 TBSP milk

2 tsp. vanilla

In a mixer add egg white and 1 cup of the powdered sugar--beat until stiff--scrape mixture into a bowl and set aside. In the mixer again, add Crisco, butter, salt, 1 cup powdered sugar, flour, milk and vanilla--beat until very light and fluffy. Add the egg mixture that you set aside to the frosting in the mixer--beat until fluffy and creamy.

Tags: creamed icing, frosting

sloppy joes

Thu, 14 Aug 2008 03:46:01 GMT

clipped by: draleaf

Clip Source: fortheloveofcooking-recipes.blogspot.com

Okay, so this isn't a culinary masterpiece but it is an easy dinner when you have left over ground beef and hamburger buns to use up. I wasn't in the mood for anything fancy and I was really tired so I threw some ingredients together and made sloppy joes. It was extremely easy to make and tasted great. I served them with baked steak fries and watermelon wedges. My husband and kids loved this dinner and I loved how easy it was.

1 1/2 lbs of lean ground beef (I used 96/4)
1 small sweet yellow onion, diced
1/4 orange bell pepper, diced
1 celery stalk, diced
3 cloves of garlic, minced
1 tsp dried mustard
1/2 tsp paprika
1 cup of ketchup
1 tsp brown sugar
2 tbsp water
Salt and pepper to taste

Heat a skillet over medium heat. Add ground beef and cook for 3-4 minutes, making sure to break it up into crumbles. Add the onion, celery, garlic and bell pepper and cook for 2-3 minutes or until soft. Drain any grease then add ketchup, brown sugar and water. Stir and simmer for 15-20 minutes. Enjoy.

Tags: sloppy joes ground beef

Peanut Butter Pie

Wed, 13 Aug 2008 03:04:47 GMT

clipped by: draleaf

Clip Source: cocoaandcheese.blogspot.com

This was probably one of the easiest pies i have ever made. However I haven't made many pies but that's beside the point. I had it finished in about 10 minutes. :) I got the recipe from a co-worker and so glad i did. YUM

Peanut Butter Pie

8 oz. Cream Cheese
1 Cup Powdered Sugar
1/2 Cup Creamy Peanut Butter
16 oz. Cool Whip
Pre-made Graham Cracker Crust (go ahead and make your own if you like but I was lazy and used a packaged one)
Chocolate Syrup

(optional)

In a large bowl, mix cream cheese, powdered sugar, peanut butter and cool whip until well blended. Pour in graham cracker crust. Pour chocolate syrup on top if you like. Refrigerate for at least an hour. Serve.

I ate a piece the day after I made it and found it to be even better the next day. Refrigerating overnight may be optimal.

Tags: peanut butter pie

Cinammon Sticky Buns

Fri, 08 Aug 2008 15:20:36 GMT

clipped by: draleaf

Clip Source: momsbest.blogspot.com

#1025 - Cinammon Sticky Buns

(by Shirley McNevich)

1/3 cup butter
1/2 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans
1 tsp. cinnamon

1 - tube Pillsbury Grands biscuits

Put butter in a bowl and place in microwave--melt. Pour melted butter into a 9" round cake pan--spread butter on bottom and up the sides--set aside. In a bowl add brown sugar, pecans and cinnamon--stir and sprinkle the mixture on the bottom of the cake pan. Open biscuits and arrange them in the cake pan so they are touching one another. Bake at 350 degrees for 25-29 minutes (until brown). Remove cake pan from oven, place serving plate upside down on top of the cake pan and flip quickly. Scrape extra pecan mixture from the cake pan and place on top of sticky buns. Serve hot.

Tags: cinammon sticky buns

Shredded Chicken for Tacos

Mon, 28 Jul 2008 21:52:13 GMT

clipped by: draleaf

Clip Source: smittenkitchen.com

Shredded Chicken for Tacos
Recipe from the New York Times

2 pounds boneless chicken thighs
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
1 ancho or other mild dried chili, optional
Salt and pepper to taste.

Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool.
Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.

Yield: 6 to 8 servings.

Tags: shredded chicken tacos

Salsa Fresca

Mon, 28 Jul 2008 21:51:34 GMT

clipped by: draleaf

Clip Source: smittenkitchen.com

Salsa Fresca
From the New York Times

2 large fresh ripe tomatoes, chopped
1/2 large white onion, peeled and minced
1/4 teaspoon minced raw garlic, or to taste
1 habanero or jalapeÃ±o pepper, stemmed, seeded and minced, or to taste
1/4 cup chopped cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar
Salt and freshly ground pepper.

Combine all ingredients, taste and adjust seasoning as necessary.
Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.

Time: 10 minutes
Yield: about 2 cups.

Tags: salsa fresca

Cilantro Salsa

Tue, 22 Jul 2008 16:20:31 GMT

clipped by: draleaf

Clip Source: www.weheartfood.com

Cilantro Salsa
2 32-oz cans Whole Peeled Tomatoes
3 jalapeño peppers
5 bunches of Cilantro
2 tbsp granulated garlic
2 tbsp salt
2 tbsp red pepper flakes
1 tbsp vegetable oil
1 tsp black pepper

Boil the Jalapenos until tender. Drain. Remove the seeds and membranes.
Remove and discard the stalks off one bunch of the cilantro, then coarsely chop the leaves and set aside to be added to the salsa at the end. Remove and discard the stalks off the remaining bunches of cilantro.
Working in batches, in a blender or food processor, puree the tomatoes, cilantro, and jalapeños. As each batch finishes, pour into a large bowl. When it’s all blended, add in the spices and oil and mix well with a spoon. Add in the chopped cilantro and mix again. The flavor intensifies over time.

Many, many servings.

Tags: cilantro salsa

World's Best Chili Fit for a King

Thu, 17 Jul 2008 15:57:50 GMT

clipped by: draleaf

Clip Source: www.recipezaar.com

World's Best Chili Fit for a King

SERVES 8 -10 (change servings and units)

Ingredients

4 tablespoons vegetable oil
2 tablespoons vinegar
1 cup onion, Diced
1/2 cup green pepper, Diced
1 1/2 lbs ground beef
1 1/2 cups boiling water
1 (8 ounce) can tomato sauce
1 (20 ounce) can tomatoes
2 tablespoons chili powder
2 teaspoons salt
2 garlic cloves, Minced
4 cups kidney beans, Cooked, canned
2 tablespoons worcestershire sauce
1 tablespoon sugar
1 (8 ounce) can mushrooms
1 (8 ounce) can tomato juice, V8
2 tablespoons lemon juice

Directions

1

Heat the oil; cook the onions and green pepper for 10 minutes. Add the meat and cook over high heat, stirring almost constantly until browned. Mix in the water, tomatoes, chili powder, salt, garlic, vinegar, tomato sauce, worcestershire sauce, sugar, mushrooms, V-8 juice and lemon juice. Cover and cook over low heat 1 hour. Add the beans and cook an additional 30 minutes.

Tags: best chili

Vinegared Wakame Seaweed salad

Thu, 17 Jul 2008 13:41:06 GMT

clipped by: draleaf

Clip Source: www.japan-guide.com

ere is a recipe I found:

http://www.recipecottage.com/asian/seaweed-salad09.html
Vinegared Wakame Seaweed

60 grams fresh wakame seaweed
3 tablespoons vinegar
1 1/2 tablespoons sugar
1 tablespoon soy sauce
dash salt
3 tablespoons dashi stock
kinome sprigs for garnish

Wash fresh wakame seaweed well and boil lightly. Briefly immerse
in water to improve color, remove roots and shred.

Mix vinegar dressing.

Wash kinome sprigs and drain.

Drain wakame seaweed and serve, pour vinegar dressing over and put
kinome sprigs on top.

Tags: vinegared wakame seaweed salad

Beef & Macaroni with Chopped Tomatoes

Wed, 16 Jul 2008 03:16:02 GMT

clipped by: draleaf

Clip Source: momsbest.blogspot.com

#1002 - Beef & Macaroni with Chopped Tomatoes

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 3/4 cups chopped fresh garden tomatoes (OR 1 - 14oz. can chopped tomatoes)
1 chopped green pepper
1 cup dry macaroni (your choice of shape)

1 cup shredded cheddar cheese

Brown ground chuck with salt, pepper, chopped onion and chopped green pepper. Once browned add chopped tomatoes and 1 cup water--stir over medium heat and bring to a boil. Add dry macaroni--stir. Cover, turn heat back to simmer and cook until macaroni is done to your liking. Stir, remove from heat, add shredded cheddar cheese--stir and serve.

Tags: beef & macaroni with chopped tomatoes

Apple Paste

Sun, 13 Jul 2008 01:55:51 GMT

clipped by: draleaf

Clip Source: crackinggoodegg.blogspot.com

Apple Paste
(adapted from Delicious Magazine July 2008)

2kg of granny smith apples
600gm castor sugar

juice 1 lemon

Roughly chop the apples with skin and cores. Place in a large saucepan and cover with water. Bring to the boil, cover and reduce to a simmer for about 10-12 minutes or until soft.

Strain and discard the liquid. Push the apples through a sieve into a bowl. Return the puree to the saucepan.

Add the sugar. Cook over a low heat, stirring often, until the mixture is thick and coming away from the sides of the pan - about 2 hours. Remove from the heat and stir in the lemon juice.

Line a 20cm cake tin with baking paper. Spread the paste evenly to form a 2cm slab. Leave to cool completely. Invert onto a plate. Leave for a day or two to dry. Store in an airtight container.

Tags: apple paste

Quince Paste

Sun, 13 Jul 2008 01:55:05 GMT

clipped by: draleaf

Clip Source: crackinggoodegg.blogspot.com

George's Quince Paste

(adapted from Cook's Companion)

8 quinces, washed and peeled
1 cup water
juice 1 lemon
sugar

Cut the quinces into chunks and put into a large saucepan with a tightfitting lid. Add water, lemon juice and a quarter of the cores and pips. Cover and cook over a medium heat until quinces are cooked through.

Pass through a food mill and weigh the puree. Mix the puree with three-quarters of its weight of sugar. Return to a wide based saucepan. The original recipe says to cook over a moderate heat, stirring every few minutes until the paste leaves the side of the pan. I suggest using a very low heat to avoid burning. By the time it's cooked, it should be a deep red. This will take 3-4 hours.

Let the mix cool a little and then pour into a lined tray. Dry the mixture in a warm place for several days or overnight in a gas oven with the pilot light on. Keep well wrapped in greaseproof paper and alfoil.

Tags: quince paste

Simple soon dubu chiggae

Sat, 12 Jul 2008 22:48:59 GMT

clipped by: draleaf

Clip Source: carmencooks.wordpress.com

Simple soon dubu chiggae

1 block extra soft tofu, broken into large chunks
dried shiitake mushrooms (however many you’d like)
2 T kochujang (Korean hot pepper paste, and customize based on how spicy you’d your chiggae to be)
2T Korean Red Pepper Powder
Chicken stock (I use free range, organic low sodium stock)
1 egg
2 cloves garlic, minced
1 tsp canola oil
1/2 tsp toasted sesame oil

Heat the oil in a saute pan with deep sides. Fry the garlic for about a minute, until fragrant.
Add the tofu, kochujang, and red pepper powder. Toss until everything is combined.
Add just enough stock to cover the tofu, and bring to a boil. Let simmer for a few minutes so the flavors can meld together.
Turn off the heat, and crack in the egg. Stir so that it cooks through a bit. Drizzle sesame oil over the top. Serve with rice.

Tags: simple soon dubu chiggae

potato patties

Thu, 10 Jul 2008 23:45:24 GMT

clipped by: draleaf

Clip Source: teczcape.blogspot.com

Potato cutlet/potato patties (makes ~8 pieces)

Ingredients:
-1lb potatoes, boiled and peeled
-0.5lb ground beef (substitute with other ground meat you wish, if you don't take beef)
-8-10 stalks cilantro, cleaned and chopped
-2tbsp fried shallots
-2 eggs,
-salt and pepper to taste

-cooking oil

Method:
1. Mash up the boiled and peeled potatoes
2. Heat oil in pan at medium heat and fry the ground beef for a while
3. Mix mashed potatoes, fried beef, cilantro, fried shallots together (except the eggs), till evenly mixed
4.Shape into a ball
5. Separately beat the eggs.

6. Heat oil in a pan on medium-high, and dip the begedil(potato cakes) individually in the beaten eggs and drop into the hot oil (can fry 3-4 at a time, depending on size of pan)

Tags: potato patties

Swiss Cheese & Ham Casserole

Tue, 01 Jul 2008 12:17:09 GMT

clipped by: draleaf

Clip Source: momsbest.blogspot.com

#987 - Swiss Cheese & Ham Casserole

(by Shirley McNevich)

1 - 8oz. bag medium width egg noodles (cooked according to package directions and drained--add 1 tsp. salt when cooking)
2 cups cooked ham (cut into bite sized pieces)
2 cups shredded Swiss cheese
1 - 10.75oz. can Campbell's condensed cream of celery soup (do NOT add water)
1 cup Breakstone's sour cream
1/2 cup chopped green pepper
1/2 cup chopped onion

1/2 tsp. pepper

Grease a 13 x 9 baking dish--add 1/2 of the cooked noodles, 1/2 of the ham pieces, then 1/2 of the shredded Swiss cheese. In a bowl add cream of celery soup, sour cream, chopped green pepper, chopped onions and pepper--stir. Pour half of the soup mixture on top of the Swiss cheese layer. Repeat layers again with remaining ingredients (noodles, then ham, then cheese, then the soup mixture). Bake uncovered at 350 degrees for 40-45 minutes.

Tags: swiss cheese & ham casserole