Why mess with the Bisquick. Why fool with Aunt Jemima's pancake mix. Make pancakes from scratch which taste better. This recipe will make four pancakes.
1 cup flour
2 eggs
1/4 cup of oil
2 TBLS sugar
1 tsp lemon juice concentrate
1/2 cup milk
1 tsp baking powder
1 tsp cinamon
3/4 cup fresh rasberries
Mix ingredients & cook in oil in skillet.
Monday, August 31, 2009
Sunday, August 30, 2009
Spicy Spegetti Sauce
I make a spicy spegetti sauce. It is good.
Ingredients:
1 pound of hot spicy sausage
2-16 ounce cans of tomato sauce
1-16 ounce can of diced tomatoes (Do not drain)
1-8 ounce can of tomato paste (Add a little bit of water to get the remainer out of the can)
4 fire roasted sweet red pepper sections, sliced. (I use Roland brand).
1/2 white onion diced
2 tsp minced garlic
2 tsp Louisana hot sauce
1/4 cup red wine
1 & 1/2 tsp each of sugar, crushed basil, oregano, & tyme. You can add more of these spices to
taste.
1 tsp black pepper
1 tsp salt
Saute the sausage, 1 tsp of the garlic & 1/4 cup of the onion until the sausage is cooked.
Then add the remaining ingredents.
Simmer on medium low heat, stirring occasionally for 15 minutes, then lower the heat to low and simmer another 45 minutes. Serve over a pasta.
Ingredients:
1 pound of hot spicy sausage
2-16 ounce cans of tomato sauce
1-16 ounce can of diced tomatoes (Do not drain)
1-8 ounce can of tomato paste (Add a little bit of water to get the remainer out of the can)
4 fire roasted sweet red pepper sections, sliced. (I use Roland brand).
1/2 white onion diced
2 tsp minced garlic
2 tsp Louisana hot sauce
1/4 cup red wine
1 & 1/2 tsp each of sugar, crushed basil, oregano, & tyme. You can add more of these spices to
taste.
1 tsp black pepper
1 tsp salt
Saute the sausage, 1 tsp of the garlic & 1/4 cup of the onion until the sausage is cooked.
Then add the remaining ingredents.
Simmer on medium low heat, stirring occasionally for 15 minutes, then lower the heat to low and simmer another 45 minutes. Serve over a pasta.
Monday, August 24, 2009
Laura's Cranberry Chicken in Amaretto Sauce
The dish featured today was inspired by my favorite Italian restaurant-Luigi's of Harrison Township, Michigan. It has been around for over 25 years and even though I have only been going there for about four years, I have never had a bad meal, everything is fantastic. There is one in Mt. Clemens, Michigan, but they are not associated with the Harrison Township restaurant. I read in the newspaper that their round pizza was ranked number 16 in the nation.
However, the one item I love to eat is the Michigan Cherry Chicken in Amareto cream sauce served over angel hair pasta. Of course, I found out what was in it and made it at home with a twist of my own using the Ocean Spray bagged cranberries. I will share the recipe and I guarentee it is great. This serves about four.
First cook up about 8 ounces or half a bago of angel hair pasta
You will need:
A large copper bottomed skillet.
Two large boneless chicken breasts cut into 1" cubes
1 1/2 quarts heavy cream
4 TBSP's butter
1-6 ounce bag of Ocean Spray Cranberries (or if you prefer use the dried bing cherries)
1/2 cup Amaretto
1/4 of a white onion minced
1 tsp of minced garlic
1 1/2 tsp of basil (crush into fine powder)
1 1/2 tsp of thyme (crush into fine powder)
1 tsp salt
1 tsp white pepper
Saute the chicken in 2 TBSP's of the butter, garlic and onion until browned
Then add the rest of butter and melt
Then add the cream, the dry seasonings, cranberries and Amaretto.
Thicken over medium low heat stirring constantly for about 20 minutes or until it reaches a gravy thickness consistancy. Serve over the pasta.
However, the one item I love to eat is the Michigan Cherry Chicken in Amareto cream sauce served over angel hair pasta. Of course, I found out what was in it and made it at home with a twist of my own using the Ocean Spray bagged cranberries. I will share the recipe and I guarentee it is great. This serves about four.
First cook up about 8 ounces or half a bago of angel hair pasta
You will need:
A large copper bottomed skillet.
Two large boneless chicken breasts cut into 1" cubes
1 1/2 quarts heavy cream
4 TBSP's butter
1-6 ounce bag of Ocean Spray Cranberries (or if you prefer use the dried bing cherries)
1/2 cup Amaretto
1/4 of a white onion minced
1 tsp of minced garlic
1 1/2 tsp of basil (crush into fine powder)
1 1/2 tsp of thyme (crush into fine powder)
1 tsp salt
1 tsp white pepper
Saute the chicken in 2 TBSP's of the butter, garlic and onion until browned
Then add the rest of butter and melt
Then add the cream, the dry seasonings, cranberries and Amaretto.
Thicken over medium low heat stirring constantly for about 20 minutes or until it reaches a gravy thickness consistancy. Serve over the pasta.
Thursday, August 20, 2009
Clam and Cranberry cream sauce over angel hair pasta
Here is another recipe for those who love cream sauces. This is not a spicy dish.
This serves two to four people.
Cook about 8 ounces of angel hair pasta first.
Ingrediants:
2 cans diced clams (Do not drain)
1 red bell pepper diced
8 large fresh mushrooms sliced
1 small white onion diced
2 garlic cloves sliced thin
8 ounces frozen spinch thawed
1/2 cup white wine separated
3 TBSPs butter
3/4 Cup bagged Oceanspray cranberries
1 tsp thyme
1 1/2 tsp basil
1 tsp salt
1 tsp white pepper
1 1/2 quarts heavy cream
In a large teflon copper bottomed skillet saute the red bell pepper, onion, mushrooms and garlic in the butter and 1/4 cup of the white wine for 5 minutes on medium heat.
Add the spinach, clams, and the rest of the white wine
Then add the cream, basil, thyme, salt, white pepper and cranberries
Stir on medium heat until cream thickens. Turn heat down to low and let sit for about five minutes. Serve over the angel hair pasta.
This serves two to four people.
Cook about 8 ounces of angel hair pasta first.
Ingrediants:
2 cans diced clams (Do not drain)
1 red bell pepper diced
8 large fresh mushrooms sliced
1 small white onion diced
2 garlic cloves sliced thin
8 ounces frozen spinch thawed
1/2 cup white wine separated
3 TBSPs butter
3/4 Cup bagged Oceanspray cranberries
1 tsp thyme
1 1/2 tsp basil
1 tsp salt
1 tsp white pepper
1 1/2 quarts heavy cream
In a large teflon copper bottomed skillet saute the red bell pepper, onion, mushrooms and garlic in the butter and 1/4 cup of the white wine for 5 minutes on medium heat.
Add the spinach, clams, and the rest of the white wine
Then add the cream, basil, thyme, salt, white pepper and cranberries
Stir on medium heat until cream thickens. Turn heat down to low and let sit for about five minutes. Serve over the angel hair pasta.
Wednesday, August 19, 2009
Black beans from scatch
I like black beans cooked from scatch. So here is my way of making them.
I rinse and cover 8 ounces of beans with water and let them soak over night in a my copper bottomed 5 quart pan.
Then I boil the beans until they are soft. When the beans are cooled off I drain most of the water, but save a cup of liquid in case I have to add moisture.
I then mash the beans and add the following seasons to taste.
Cumin
Chili powder
Cayenne powder
Minced garlic
White diced onion (Optional if you do not want onion)
Salt
Pepper
I use the beans on tostado shells, or melt cheese over the beans.
When I was in Guatemala, I had a black bean soup that was delicious. This is done by draining as much liquid off to create the ratio of liquid to beans that you prefer. Then mix in the above seasonings & sour cream into the liquid. Sour cream thickens the liquid. Heat and serve.
I rinse and cover 8 ounces of beans with water and let them soak over night in a my copper bottomed 5 quart pan.
Then I boil the beans until they are soft. When the beans are cooled off I drain most of the water, but save a cup of liquid in case I have to add moisture.
I then mash the beans and add the following seasons to taste.
Cumin
Chili powder
Cayenne powder
Minced garlic
White diced onion (Optional if you do not want onion)
Salt
Pepper
I use the beans on tostado shells, or melt cheese over the beans.
When I was in Guatemala, I had a black bean soup that was delicious. This is done by draining as much liquid off to create the ratio of liquid to beans that you prefer. Then mix in the above seasonings & sour cream into the liquid. Sour cream thickens the liquid. Heat and serve.
Tuesday, August 18, 2009
Chili Con Carne
Today I am going to share my chili con carne recipe with you. In addition to making this for myself, it also was served at a coffee/cafe vendor in the now defunct Metro Center in Phoenix. However, I would make 25 pounds at a time for that establishment. This recipe is on a medium spice level for spicy hot lovers of chili and hot for people who like chili bland. If you prefer bland use mild chili powder and leave out the Tapitito chili sauce.
Note: You must use a 5 quart copper bottomed sauce pan to avoid the chili sticking to the bottom and burning. Do not use an iron sauce pan.
Now if you do have a copper bottom sauce pan, once you bring the chili to a boil you can transfer it to a crock pot or other slow cooker and finish simmering it that way. The object is to avoid burning the chili, since it does have to cook for an hour.
Chili Con Carne southwestern style
This recipe makes about 5 quarts. Whatever you don't eat in one sitting, store it in the refrigerator overnight so it will thicken, or you can let it cool, store overnight in the refrigerator and then serve the next day.
Saute until browned
2 pounds 80/20 ground beef in
1 TBSP each of chili powder, cumin, cayenne powder, Spanish parika and cilantro.
1/2 small white onion
1 TBSP minced garlic
1 tsp of black pepper
1 tsp of salt
When ground beef is browned add:
1 red bell pepper diced
1 orange bell pepper diced
1 green bell pepper diced
1/2 small white onion
1 TBSP minced garlic
2-16 ounce cans of diced tomatoes (Do not drain)
1 can of green diced chilis or 1 whole jalepeno if you want if hotter
3-15 ounce cans of Ranch Style beans or chili beans (Do not drain)
1 TBSP each of chili powder, cumin, cayenne powder, Spanish paprika, and cilantro
1 or 2 TBSP of Tapitito chili sauce or any hot red chili sauce
Bring to a boil stirring constantly.
Then turn down the heat to low, cover and simmer and let cook for an hour checking every 15 minutes to make sure the chili does not clump and burn on the bottom of the pan.
Chili also tastes good over white rice or my Mexican rice recipe above.
Ole'!
Another Mexican food recipe tomorrow.
Note: You must use a 5 quart copper bottomed sauce pan to avoid the chili sticking to the bottom and burning. Do not use an iron sauce pan.
Now if you do have a copper bottom sauce pan, once you bring the chili to a boil you can transfer it to a crock pot or other slow cooker and finish simmering it that way. The object is to avoid burning the chili, since it does have to cook for an hour.
Chili Con Carne southwestern style
This recipe makes about 5 quarts. Whatever you don't eat in one sitting, store it in the refrigerator overnight so it will thicken, or you can let it cool, store overnight in the refrigerator and then serve the next day.
Saute until browned
2 pounds 80/20 ground beef in
1 TBSP each of chili powder, cumin, cayenne powder, Spanish parika and cilantro.
1/2 small white onion
1 TBSP minced garlic
1 tsp of black pepper
1 tsp of salt
When ground beef is browned add:
1 red bell pepper diced
1 orange bell pepper diced
1 green bell pepper diced
1/2 small white onion
1 TBSP minced garlic
2-16 ounce cans of diced tomatoes (Do not drain)
1 can of green diced chilis or 1 whole jalepeno if you want if hotter
3-15 ounce cans of Ranch Style beans or chili beans (Do not drain)
1 TBSP each of chili powder, cumin, cayenne powder, Spanish paprika, and cilantro
1 or 2 TBSP of Tapitito chili sauce or any hot red chili sauce
Bring to a boil stirring constantly.
Then turn down the heat to low, cover and simmer and let cook for an hour checking every 15 minutes to make sure the chili does not clump and burn on the bottom of the pan.
Chili also tastes good over white rice or my Mexican rice recipe above.
Ole'!
Another Mexican food recipe tomorrow.
Monday, August 17, 2009
Tuna With a Twist
Ah yes the lovely can of tuna fish. My five sisters and I were raised on canned tuna fish being made into tuna sandwiches by my mom. She usually bought the least expensive 6 ounce canned tuna in oil. She would open two cans, drain the oil, add salad dressing, a little bit of yellow mustard, spread the tuna onto white bread and serve it for lunch. Since I was always hungry as a kid, I ate the sandwich as though it was my last meal. However, since two cans of tuna only made about five sandwiches, I would end up making a peanut butter and jelly sandwich on top of that and drink a glass of milk.
Since my mom was not a very adventurous cook, as a kid I never thought about adding anything other than salad dressing or mustard to the tuna to kick up the favor. Plain food with a lot of salt was how my dad liked it. I did, though, once venture beyond the plain boundry by making a salad dressing for the iceberg lettuce dinner salad, that contained generic brand Miracle Whip, basil, thyme, and rosemary with a few sprinkles of red food coloring. I was so proud of my creation until I sat it on the dinner table. Wrong move. My dad had a fit and washed my salad dressing off the lettuce. Then to make his point he took the French dressing from the refrigerator and poured about half the bottle into the bowl until the lettuce was swimming in the dressing. So much for creativity.
So for years I made tuna fish, packed in water, the same way until up to about five years ago when I met a guy who loved spiced up foods and I began experimenting with spices. The following tuna salad recipe is an example of that experimentation. It is good and I tend to eat most of it in one setting. So give it a try, you'll like it.
Twisted Tuna
6 ounce can of chunk light tuna in water
3 TBSPs pickle relish
1 tsp hot chinese mustard
1/2 tsp white pepper
1 tsp Mongollian fire oil (can find this in the oriental section of any grocery store)
Miracle Whip (as much as you want)
1/2 stick cropped celery
1 tsp Indian curry powder
1/2 tsp of my Mexican spice mix (mix 2 TBSP's of mild chili powder, cumin, cayenne and
Spanish paprika together)
You can also add cropped green onion or white onion optional.
Mix and serve as you wish.
Tomorrow Chili Con Carne.
Since my mom was not a very adventurous cook, as a kid I never thought about adding anything other than salad dressing or mustard to the tuna to kick up the favor. Plain food with a lot of salt was how my dad liked it. I did, though, once venture beyond the plain boundry by making a salad dressing for the iceberg lettuce dinner salad, that contained generic brand Miracle Whip, basil, thyme, and rosemary with a few sprinkles of red food coloring. I was so proud of my creation until I sat it on the dinner table. Wrong move. My dad had a fit and washed my salad dressing off the lettuce. Then to make his point he took the French dressing from the refrigerator and poured about half the bottle into the bowl until the lettuce was swimming in the dressing. So much for creativity.
So for years I made tuna fish, packed in water, the same way until up to about five years ago when I met a guy who loved spiced up foods and I began experimenting with spices. The following tuna salad recipe is an example of that experimentation. It is good and I tend to eat most of it in one setting. So give it a try, you'll like it.
Twisted Tuna
6 ounce can of chunk light tuna in water
3 TBSPs pickle relish
1 tsp hot chinese mustard
1/2 tsp white pepper
1 tsp Mongollian fire oil (can find this in the oriental section of any grocery store)
Miracle Whip (as much as you want)
1/2 stick cropped celery
1 tsp Indian curry powder
1/2 tsp of my Mexican spice mix (mix 2 TBSP's of mild chili powder, cumin, cayenne and
Spanish paprika together)
You can also add cropped green onion or white onion optional.
Mix and serve as you wish.
Tomorrow Chili Con Carne.
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