Pisang Goreng (Indonesian)

Aug 26, 2012 by

Fried bananas is one thing that always should be included with the traditional “rijst tafel”.

Ingredients

2 cups of self rising flour
1 1/2 cup of milk
1 egg
pinch of ginger (djahe)
ripe bananas
canola oil
1/2 cup of brown sugar.

Instructions

1.   Mix the flour, milk, egg and djahe (ginger)

2. Cut the bananas in 4 and put in the batter. Fry in the hot canola oil. Untill nice and brown, sprinkle with brown sugar.


Pisang Goreng
 
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Fried bananas should be included with the traditional "rijst tafel".
Author:
Recipe type: Side Dish
Cuisine: Indonesian/Dutch
Ingredients
  • 2 cups of self rising flour
  • 1½ cup of milk
  • 1 egg
  • pinch of ginger (djahe)
  • ripe bananas
  • canola oil
  • ½ cup of brown sugar.
Instructions
  1. Mix the flour, milk, egg and djahe (ginger)
  2. Cut the bananas in 4 and put in the batter. Fry in the hot canola oil. Untill nice and brown, sprinkle with brown sugar.

 

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Fajita Seasoning

Aug 22, 2012 by

Nothing better then homemade seasoning blends. At least you know what is in it 🙂 Here is the one I always use for the fajitas

Ingredients

  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. Measure all ingredients and store in a jar

 

Fajita Seasoning
 
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Ingredients
  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cumin
Instructions
  1. Measure all ingredients and store in a jar

 

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Pita Bread

Aug 10, 2012 by

Pita is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent from the Balkans through Turkey, the Levant and the Arabian Peninsula. The “pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. This bread is served with every meal and makes for great sandwiches.

Ingredients

3 cups flour + 1 cup flour for kneading (all purpose)
1 1/2 tsp salt
1 cup warm water (110F)
1 tbsp yeast
1 tsp sugar
1/2 cup warm water (110F)
2 tbsp olive oil

Instructions

1.  Mix the yeast, sugar and 1 cup of warm water (110F) and let it sit for 10-15 minutes, or until bubbly. If it’s not bubbly by then the yeast is not working, start all over again.
2.  If you make it by hand: In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. The dough will be sticky.
3.   If you make it by the Kitchen aid machine: Add the 3 cups of flour and salt, add the warm water yeast mixture. Mix on 2 till it lets loose from the bowl, the dough will still be sticky.

4. In a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in the oiled bowl, cover with plastic wrap, and let sit in a warm place. (I put mine on top of the stove, which I am preheating)

5. After the dough has risen add flour on the counter top and knead dough for 10 minutes, add flour to surface to keep it from sticking. If you do it in the kitchen aid machine set on 3 and for 5 min.

6. Form dough into small balls and let sit for 10 minutes. Preheat oven to 450 degrees. Roll out the balls to 1/8 inch thick and place on the pizza peel or flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up.

Pita Bread
 
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Serves: 20
Ingredients
  • 3 cups flour + 1 cup flour for kneading (all purpose)
  • 1½ tsp salt
  • 1 cup warm water (110F)
  • 1 tbsp yeast
  • 1 tsp sugar
  • ½ cup warm water (110F)
  • 2 tbsp olive oil
Instructions
  1. Mix the yeast, sugar and 1 cup of warm water (110F) and let it sit for 10-15 minutes, or until bubbly. If it's not bubbly by then the yeast is not working, start all over again.
  2. If you make it by hand: In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. The dough will be sticky.
  3. If you make it by the Kitchen aid machine: Add the 3 cups of flour and salt, add the warm water yeast mixture. Mix on 2 till it lets loose from the bowl, the dough will still be sticky.
  4. In a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in the oiled bowl, cover with plastic wrap, and let sit in a warm place. (I put mine on top of the stove, which I am preheating)
  5. After the dough has risen add flour on the counter top and knead dough for 10 minutes, add flour to surface to keep it from sticking. If you do it in the kitchen aid machine set on 3 and for 5 min.
  6. Form dough into small balls and let sit for 10 minutes. Preheat oven to 450 degrees. Roll out the balls to ⅛ inch thick and place on the pizza peel or flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up.

*Arrisje’s Recipe Card. Click on the pic below and save the pic to your hard drive. Print as a 4×6 pic*

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Roasted Potatoes

Jul 29, 2012 by

 

This is one of the easy 3 ingredients recipes.  Roasted Potatoes a side dish that doesn’t take no time to prepare. Whatever you have with these potatoes make sure you prepare these first, since it does take about an hour till they are done.

 

Ingredients

Potatoes of your choice
1/4 cup of olive oil
1 cap of McCormick perfect pinch Vegetable

Instructions

Preheat the oven to 400F. Sometimes I use small whole potatoes and sometimes I peel and cube my potatoes. Whichever potatoes you want to use for this roasted potatoes dish. Pour the olive oil in the baking dish, add the potatoes and mix well with the olive oil. Add 1 cap full with the McCormick seasoning mix. Bake for about 1 hour or until the potatoes are crunchy and done.

 

Roasted Potatoes
 
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This is one of the easy 3 ingredients recipes. Roasted Potatoes a side dish that doesn't take no time to prepare. Whatever you have with these potatoes make sure you prepare these first, since it does take about an hour till they are done.
Ingredients
  • Potatoes of your choice
  • ¼ cup of olive oil
  • 1 cap of McCormick perfect pinch Vegetable
Instructions
  1. Preheat the oven to 400F. Sometimes I use small whole potatoes and sometimes I peel and cube my potatoes. Whatever you want to use. Pour the olive oil in the baking dish, add the potatoes and mix well with the olive oil. Add 1 cap full with the McCormick seasoning mix. Bake for about 1 hour or until the potatoes are crunchy and done.

*My Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic

Roasted Potatoes

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Key Lime Pie

Jul 29, 2012 by

Key West, Florida, is famous for its fabulous key lime pie, one of America’s best-loved regional dishes. Every restaurant in the Florida Keys, and especially in the city of Key West, serves this wonderful pie. There seems to be a key lime pie for every palate, with numerous versions made throughout the region.

The dish is named after the small key limes (Citrus aurantifolia ‘Swingle’) that are naturalized throughout the Florida Keys. Their thorns make them less tractable, their thin yellow rind makes them more perishable, but they are more tart and aromatic than the common Persian limes seen year round in most U.S. grocery stores.

Key lime pie is made with canned sweetened condensed milk, since fresh milk was not a common commodity in the Florida Keys before modern refrigerated distribution methods.

Key lime juice, unlike regular lime juice, is a pale yellow. The filling in key lime pie is also yellow, largely due to the egg yolks. Some cooks add food coloring to give the pie filling a green color. This practice is frowned upon by those who make traditional key lime pies.

During mixing, a reaction between the condensed milk and the acidic lime juice occurs which causes the filling to thicken on its own without requiring baking. Many early recipes for key lime pie did not instruct the cook to ever bake the pie, relying on this chemical reaction (called souring) to produce the proper consistency of the filling. Today, in the interest of safety due to consumption of raw eggs, pies of this nature are usually baked for a short time. The baking also thickens the texture even more than the reaction alone. As for me I don’t like to use eggs, since I don’t cook it. And here is my version of Key Lime Pie

Ingredients

3/4 cup lime juice (about 5 limes)
1 can sweetened condensed milk
1 package cream cheese
1/2 tsp vanilla
1 pre-made graham cracker crust

if you want to make your own crust:

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
whipped cream.

Instructions

1. To get the most juice out of the lime roll the lime before you squeeze the juice out of the lime

2. Heat the oven to 325°F. If you are making your own graham cracker crust, combine the graham cracker crumbs and sugar. Add melted butter and stir until moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
3. Whisk the sweetened condensed milk, lime juice cream cheese and vanilla in large bowl until blended. Stir in lime peel. Pour filling into the crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack. Top with some whipped cream.

Key Lime Pie
 
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Serves: 8
Ingredients
  • ¾ cup lime juice (about 5 limes)
  • 1 can sweetened condensed milk
  • 1 package cream cheese
  • ½ tsp vanilla
  • 1 pre made graham cracker crust
if you want to make your own crust:
  • 1¼ cups graham cracker crumbs
  • 2 tablespoons sugar
  • 5 tablespoons butter, melted
  • whipped cream.
Instructions
  1. To get the most juice out of the lime roll the lime before you squeeze the juice out of the lime.
  2. Heat the oven to 325°F. If you are making your own graham cracker crust, combine the graham cracker crumbs and sugar. Add melted butter and stir until moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
  3. Whisk the sweetened condensed milk, lime juice cream cheese and vanilla in large bowl until blended. Stir in lime peel. Pour filling into the crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack. Top with some whipped cream.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic *

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Brötchen

Jul 24, 2012 by


German style Brötchens. If you are like me I don’t like that soft bread what is sticking to the roof of your mouth, then you may want to try this recipe of Brötchens which I got from the cookbook Healthy bread in 5 minutes a day.

Ingredients

3 egg whites
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer the flavor of slower-risen doughs)
1 to 1 1/2 tablespoons kosher or other coarse salt (adjust to your taste)
6 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel

Instructions

1.   Add to the measuring cup three egg whites, 3 cups of like warm water, 1 1/2 tbsp yeast, 1 1/2 tbsp salt and the the 6 1/2 cups flour.  

2.Mix with a spoon in a bowl, I have a special bowl just for this. I made a small hole in the top. Now you mixed it all up let it rise at room temperature for 2 to 5 hours, then you can put it into the fridge save the dough for about 5 days if you still have some left, freeze the remainder.

3. Put the cornmeal on the baking stone or cookie sheet. Spread out some flour on the kitchen counter and get ready to make your brötchens.

4. Preheat the oven to 450F. Put a baking dish with hot water in the bottom of your oven. The baking stone should be above the baking dish. The steam will produce that hard crust. Tear off a chunk of dough and shape the brötchens the way you see on the pictures below. Let the brötchens rest for about 60 minutes. Then use a pastry brush to cover the brötchens with egg white. If you want to add seeds or salt to the crust do so now. Bake for for 25 min in the preheated oven 450F. Make sure there is plenty of hot water in the baking dish.

Brötchen
 
Prep time
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Total time
 
Serves: One full recipe makes 17 3-ounce rolls.
Ingredients
  • 3 egg whites
  • 3 cups lukewarm water
  • 1½ tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer the flavor of slower-risen doughs)
  • 1 to 1½ tablespoons kosher or other coarse salt (adjust to your taste)
  • 6½ cups unbleached all-purpose flour
  • Cornmeal for the pizza peel
Instructions
  1. Add to the measuring cup three egg whites, 3 cups of like warm water, 1½ tbsp yeast, 1½ tbsp salt and the the 6½ cups flour.
  2. Mix with a spoon in a bowl, I have a special bowl just for this. I made a small hole in the top. Now you mixed it all up let it rise at room temperature for 2 to 5 hours, then you can put it into the fridge save the dough for about 5 days if you still have some left, freeze the remainder.
  3. Put the cornmeal on the baking stone or cookie sheet. Spread out some flour on the kitchen counter and get ready to make your brötchens.
  4. Preheat the oven to 450F. Put a baking dish with hot water in the bottom of your oven. The baking stone should be above the baking dish. The steam will produce that hard crust. Tear off a chunk of dough and shape the brötchens the way you see on the pictures below. Let the brötchens rest for about 60 minutes. Then use a pastry brush to cover the brötchens with egg white. If you want to add seeds or salt to the crust do so now. Bake for for 25 min in the preheated oven 450F. Make sure there is plenty of hot water in the baking dish.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive then print as a 4×6 pic.*

Brotchen

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Enchilada Sauce

Jul 15, 2012 by

The secret to great enchiladas lies in the sauce. Canned or store-bought sauces usually fall short on flavor. After you make this easy enchilada sauce you won’t buy the store-bought no more. This recipe is enough for 2-9×13 pans. And of course here is the recipe for enchiladas You don’t have to use it right now you can freeze the leftovers for later use, or store in a jar in the fridge.

Ingredients

  • 3 tbsp olive oil
  • 1 small minced onion
  • 1 tbsp garlic
  • 3 tbsp all purpose flour
  • 4 cups chicken broth
  • 1- 15 oz can of tomato sauce
  • 2 tbsp tomato paste
  • 1/3 cup chili powder
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 2 tsp coco powder
  • 2 tbsp sugar

Instructions

  1. Mince the onion. Put the olive oil in the pot and add the minced onion and chopped garlic. Brown slightly. Add the flour and cook for about a minute. Add the chicken broth stir well.
  2. Then add all the other ingredients. Simmer for about 20 minutes. This is good for 2-9×13 enchilada casserole dishes.

Enchilada Sauce
 
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The secret to great enchiladas lies in the sauce. Canned or store-bought sauces usually fall short on flavor. After you make this easy enchilada sauce you won't buy the store-bought no more. This recipe is enough for 2-9x13 pans. And of course here is the recipe for enchiladas You don't have to use it right now you can freeze the leftovers for later use, or store in a jar in the fridge.
Author:
Recipe type: Sauce
Cuisine: Mexican
Ingredients
  • 3 tbsp olive oil
  • 1 small minced onion
  • 1 tbsp garlic
  • 3 tbsp all purpose flour
  • 4 cups chicken broth
  • 1- 15 oz can of tomato sauce
  • 2 tbsp tomato paste
  • ⅓ cup chili powder
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 2 tsp coco powder
  • 2 tbsp sugar
Instructions
  1. Mince the onion. Put the olive oil in the pot and add the minced onion and chopped garlic. Brown slightly. Add the flour and cook for about a minute. Add the chicken broth stir well.
  2. Then add all the other ingredients. Simmer for about 20 minutes. This is good for 2-9x13 enchilada casserole dishes.

 

*Arrisje’s Recipe Card* Click on the pic below, save to your hard drive and print as a 4×6 pic.*

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Snert (Dutch)

Jul 13, 2012 by

Snert is a not so nice word for this wonderful soup. Snert is a Dutch word for substandard quality, rubbish or trash, The first time my husband was asked if he would like to eat some snert he was thinking wtf ??? And said politely:” No thank you” Later on, he told me that he thought he was asked if he wanted to eat some snot lol. The soup originally was made from leftovers with green or split peas thrown in for substance. The peas now are the main ingredients, as are a smoked sausage and pork. Other items added to the soup include leeks, celeriac and onion. This soup is in the wintertime staple food for most Dutch households. When you make this soup your spoon should be able to stand up by it self 🙂 Some like it that stiff, some don’t. The soup is filling and is particularly in favor during the winter season, for example at outdoor skating events. This is one of the many recipes from my mother Gonnie.

Ingredients

  • 4 country style ribs
  • 2 liter water (or 8 cups)
  • 1 bag of split peas
  • 1/2 celery root cut in cubes, the greenery of the celery root cut up
  • 1 minced onion
  • 3 cutup leeks
  • 1 polish sausage
  • 2 tbsp chicken base

Instructions

  1. The night before you make snert put the split peas under just enough water. The next day simmer the country style ribs, till done. That takes about 4 hours. Strain the broth and add the broth to the slow cooker. Add the split peas with the leftover liquid. Add all vegetables and put on high for 4 hours. Cook the polish sausage in separate pot, you can add that to the soup when you are ready to serve. Add pepper and salt to your own taste.

Snert
 
Author:
Recipe type: Soup
Cuisine: Dutch
Ingredients
  • 4 country style ribs
  • 2 liter water (or 8 cups)
  • 1 bag of split peas
  • ½ celery root cut in cubes, the greenery of the celery root cut up
  • 1 minced onion
  • 3 cutup leeks
  • 1 polish sausage
  • 2 tbsp chicken base
Instructions
  1. The night before you make snert put the split peas under just enough water. The next day simmer the country style ribs, till done. That takes about 4 hours. Strain the broth and add the broth to the slow cooker. Add the split peas with the leftover liquid. Add all vegetables and put on high for 4 hours. Cook the polish sausage in separate pot, you can add that to the soup when you are ready to serve. Add pepper and salt to your own taste.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

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Slagroomtaart (Dutch)

Jul 9, 2012 by

 

The Dutch Pastry is totally different then American pastry. From my experience the American cakes can be a tat bit too sweet, but that is just my opinion. And as far as icing goes, the Dutch usually use whipped cream. On birthdays and other special occasions, all kinds of cakes and cookies are eaten, including appeltaart, whipped cream cake (what you see here) , gevulde koek (cookies filled with almond paste), Kruidkoek, Limburgse vlaai, Spekkoek(from Indonesia), Ouwe wijven koek, Sprits, Tompouce, and Stroopwafels. The Dutch usually drink coffee and or tea with the cake. Dutch thrift led to the famous standard rule of only one cookie with each cup of coffee; it has been suggested that the reasons for this can be found in the trade-mentality and Protestant upbringing. A popular Dutch story (that has never been confirmed) says that then-Prime minister Willem Drees’s wife served this to a visiting American diplomat, who then became convinced that the money from the Marshall Plan was well-spent. Cafe au lait is also drunk often. It is called Koffie verkeerd (Coffee-the-wrong-way-around).

Ingredients

5 eggs
150 gram sugar
150 gram cake flour
1 bag of vanilla sugar (Dr.Oetker)
1 bag of whip it (Dr. Oetker)(stabilizer for whipped cream)
fruit of your choice
1 cup heavy cream
2 tbsp sugar
strawberry spread

Instructions

Preheat the oven to 185 C 350F, Butter the spring form and set aside. Put the eggs, sugar and the vanilla sugar in a bowl. Put the bowl in the sink with warm water. The sugar has to dilute while you are whipping it. Whip it till thick and fluffy the color should be light yellow. Carefully fold the cake flour in the mix. Pour in the spring form and bake for 25 min. Test if the cake is ready (use a toothpick and see if it comes out clean). Let it cool and cut the cake in half ( you can do that with tooth floss). Add the whip it and sugar to the heavy cream and whip it. Don’t whip it too long otherwise you will get butter. Spread some strawberry spread on one side and add a layer of whipped cream. Then top it off with the top and also spread a layer of whipped cream on top of it and on the side. The last thing you do is add the fruit. Keep cool in the refrigerator.

Slagroom Taart
 
Prep time
Cook time
Total time
 
The Dutch Pastry is totally different then American pastry. From my experience the American cakes can be a tat bit too sweet, but that is just my opinion. And as far as icing goes, the Dutch usually use whipped cream. On birthdays and other special occasions, all kinds of cakes and cookies are eaten, including appeltaart, whipped cream cake (what you see here) , gevulde koek (cookies filled with almond paste), Kruidkoek, Limburgse vlaai, Spekkoek(from Indonesia), Ouwe wijven koek, Sprits, Tompouce, and Stroopwafels. The Dutch usually drink coffee and or tea with the cake. Dutch thrift led to the famous standard rule of only one cookie with each cup of coffee; it has been suggested that the reasons for this can be found in the trade-mentality and Protestant upbringing. A popular Dutch story (that has never been confirmed) says that then-Prime minister Willem Drees's wife served this to a visiting American diplomat, who then became convinced that the money from the Marshall Plan was well-spent. Cafe au lait is also drunk often. It is called Koffie verkeerd (Coffee-the-wrong-way-around).
Author:
Cuisine: Dutch
Ingredients
  • 5 eggs
  • 150 gram sugar
  • 150 gram cake flour
  • 1 bag of vanilla sugar (Dr.Oetker)
  • 1 bag of whip it (Dr. Oetker)(stabilizer for whipped cream)
  • fruit of your choice
  • 1 cup heavy cream
  • 2 tbsp sugar
  • strawberry spread
Instructions
  1. Preheat the oven to 185 C 350F, Butter the spring form and set aside. Put the eggs, sugar and the vanilla sugar in a bowl. Put the bowl in the sink with warm water. The sugar has to dilute while you are whipping it. Whip it till thick and fluffy the color should be light yellow. Carefully fold the cake flour in the mix. Pour in the spring form and bake for 25 min. Test if the cake is ready (use a toothpick and see if it comes out clean). Let it cool and cut the cake in half ( you can do that with tooth floss). Add the whip it and sugar to the heavy cream and whip it. Don't whip it too long otherwise you will get butter. Spread some strawberry spread on one side and add a layer of whipped cream. Then top it off with the top and also spread a layer of whipped cream on top of it and on the side. The last thing you do is add the fruit. Keep cool in the refrigerator.

 

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Slagroom taart

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Crab Cakes

Jul 8, 2012 by

Ingredients

  • 4 cans of crab meat 6.5 oz each
  • 1/2 cup bread crumbs or crushed crackers
  • 3 green onions (green and white parts), finely chopped
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 tsp. Worcestershire sauce
  • 1 tsp. dry mustard
  • 1/4 tsp. garlic powder
  • dash cayenne pepper
  • flour for dusting
  • 1/2 cup peanut oil.

Instructions

  1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Crab Cakes
 
Ingredients
  • 4 cans of crab meat 6.5 oz each
  • ½ cup bread crumbs or crushed crackers
  • 3 green onions (green and white parts), finely chopped
  • ½ cup finely chopped bell pepper
  • ¼ cup mayonnaise
  • 1 egg
  • 1 tsp. Worcestershire sauce
  • 1 tsp. dry mustard
  • ¼ tsp. garlic powder
  • dash cayenne pepper
  • flour for dusting
  • ½ cup peanut oil.
Instructions
  1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

 

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Cheese Cake

Jul 8, 2012 by

The first recorded mention of cheesecake was during the ancient Grecian Olympic games in the occidental world. Cato the Elder wrote of cheesecake preparation in his farming manual “De Agri Cultura”. Modern cheesecakes resembles cakes previously used as offerings to gods in greek culture. The delicious desert spread across Europe from Greece like a sweet nectar, pausing briefly at kitchens along the way to bequeath its creamy recipe. Many, many years later (we’re talking centuries, here), the cheesecake made its way to American shores. Today, the most prevalent ingredient in cheesecakes is Philadelphia Cream Cheese. As the name implies, Philadelphia Cream Cheese was created in America. Cream Cheese, itself was created long ago, and no one can be sure who its creator might be. Philadelphia Cream Cheese was developed in 1872 by James L Kraft when he was trying to duplicate the French cheese, Neufchatel. In 1880, Philadelphia Cream Cheese was introduced to the market, and cheesecake was suddenly all too easy to bake, and by 1910, cheesecakes were a regular at the desert table.

Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta cheese and Germans use quark cheese. Dutch/Belgian-style cheesecakes are typically flavored with melted bittersweet chocolate. Belgian cheesecake includes also a speculaas crust (speculaas is a traditional Dutch-Belgian biscuit)

Ingredients

For the Cheese Cake:
1 cup Graham crackers crumbled
1/4 cup melted unsalted butter
6 Philadelphia cheese
4 eggs
1 cup of sugar
1 tbsp vanilla
1/2 cup sour cream
baking spray with flour

For the glaze:
1 package frozen fruit of your choice
1 pint of blueberries.
1 cup red wine
1/3 cup sugar
10 oz jar jelly of your choice.

Instructions

1. Trace and cut out round of wax paper. Spray the pan with baking spray. Line the bottom of the pan and spray again with baking spray with flour.

2. Grind Graham Crackers in food processor. Press in the Graham cracker crumbs. Sprinkle some on the sides of the cake pan.
3. In the mixing bowl cream together, cheese, sugar and vanilla until smooth. Add eggs one a time. Make sure you don’t have no lumps, then add the sour cream.    4. Pour batter in the pan. Put the pan in a casserole dish and add hot water to the casserole dish. Water should be half way to the sides of the pan. Bake a 300F for 2 hours until top is golden and cake is set around edges. It’s okay when the center is jiggly. That will cook while it cools. Remove cake from roaster and set on cooling rack. Run knife around sides to loosen. Refrigerate overnight.    5. For the topping you can use all kinds of fruits. In this case I used blue berries, and for the glaze I used mixed berries. To make the glaze you will need 1 package frozen fruit of your choice, 1 cup red wine, 1/3 cup sugar and 10 oz jar jelly of your choice. Combine the fruit, wine and sugar in saucepan over medium heat. Strain the fruit through a sieve. Return juice to sauce pan and reduce to at least half. Add the jelly until melted, and cool before putting on top of your cheescake. You can use this for several other different dishes which ask for fruit for instance you can use this with the griesmeel pudding.

You don’t have to make this New York Cheese cake that high you can make it half the size like the one below ;). Just half the ingredients.

Cheese Cake
 
The first recorded mention of cheesecake was during the ancient Grecian Olympic games in the occidental world. Cato the Elder wrote of cheesecake preparation in his farming manual "De Agri Cultura". Modern cheesecakes resembles cakes previously used as offerings to gods in greek culture. The delicious desert spread across Europe from Greece like a sweet nectar, pausing briefly at kitchens along the way to bequeath its creamy recipe. Many, many years later (we're talking centuries, here), the cheesecake made its way to American shores. Today, the most prevalent ingredient in cheesecakes is Philadelphia Cream Cheese. As the name implies, Philadelphia Cream Cheese was created in America. Cream Cheese, itself was created long ago, and no one can be sure who its creator might be. Philadelphia Cream Cheese was developed in 1872 by James L Kraft when he was trying to duplicate the French cheese, Neufchatel. In 1880, Philadelphia Cream Cheese was introduced to the market, and cheesecake was suddenly all too easy to bake, and by 1910, cheesecakes were a regular at the desert table. Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta cheese and Germans use quark cheese. Dutch/Belgian-style cheesecakes are typically flavored with melted bittersweet chocolate. Belgian cheesecake includes also a speculaas crust (speculaas is a traditional Dutch-Belgian biscuit)
Ingredients
For the Cheese Cake:
  • 1 cup Graham crackers crumbled
  • ¼ cup melted unsalted butter
  • 6 Philadelphia cheese
  • 4 eggs
  • 1 cup of sugar
  • 1 tbsp vanilla
  • ½ cup sour cream
For the glaze:
  • 1 package frozen fruit of your choice
  • 1 pint of blueberries.
  • 1 cup red wine
  • ⅓ cup sugar
  • 10 oz jar jelly of your choice.
Instructions
  1. Grind Graham Crackers in food processor. Add butter. Spray sides and bottom of cake pan. Trace and cut out round of wax paper. Line the bottom and spray again. Press in the Graham cracker crumbs. Sprinkle some on the sides of the cake pan. In the mixing bowl cream together, cheese, sugar and vanilla until smooth. Add eggs one a time. Make sure you don't have no lumps, then add the sour cream. Pour batter in the pan. Put the pan in a casserole dish and add hot water to the casserole dish. Water should be half way to the sides of the pan. Bake a 300F for 2 hours until top is golden and cake is set around edges. It's okay when the center is jiggly. That will cook while it cools. Remove cake from roaster and set on cooling rack. Run knife around sides to loosen. Refrigerate overnight. For the topping you can use all kinds of fruits. In this case I used blackberries, and for the glaze I used raspberries. To make the glaze you will need 1 package frozen fruit of your choice, 1 cup red wine, ⅓ cup sugar and 10 oz jar jelly of your choice. Combine the fruit, wine and sugar in saucepan over medium heat. Strain the fruit through a sieve. Return juice to sauce pan and reduce to at least half. Add the jelly until melted, and cool before putting in on top of your cheescake. You can use this for several other different dishes which ask for fruit for instance you can use this with the griesmeel pudding.

 

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Blueberry Cheesecake

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Spinach Artichoke Dip

Jul 8, 2012 by

 


Ingredients

1 (8 ounce) package cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup Romano Parmesan cheese
1 tsp crushed garlic
1/2 teaspoon dried basil
pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Instructions

1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts, spinach and mozzarella. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 25 minutes, until bubbly and slightly browned.

 

Spinach Artichoke Dip
 
Author:
Recipe type: Appetizer/Snack
Cuisine: Universal
Ingredients
  • 1 (8 ounce) package cream cheese
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup Romano Parmesan cheese
  • 1 tsp crushed garlic
  • ½ teaspoon dried basil
  • pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • ½ cup frozen chopped spinach, thawed and drained
  • ¼ cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts, spinach and mozzarella. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 25 minutes, until bubbly and slightly browned.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive, print as a 4×6 pic*

Spinach Artichoke Dip

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