Marinara Sauce

Jul 7, 2012 by

Ingredients

  • 1 (29 ounce) can tomato sauce
  • or 1 (10 3/4 ounce) can tomato puree and 1/4 cup water
  • 2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 whole bay leaf
  • 1/2 teaspoon lemon juice

Instructions

  1. Combine ingredients in a small saucepan over medium heat. Bring to a boil and cover. Reduce heat and simmer for 30 to 45 minutes.

Marinara Sauce

5 minPrep Time

45 minCook Time

50 minTotal Time

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Ingredients

  • 1 (29 ounce) can tomato sauce
  • or 1 (10 3/4 ounce) can tomato puree and 1/4 cup water
  • 2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 whole bay leaf
  • 1/2 teaspoon lemon juice

Instructions

  1. Combine ingredients in a small saucepan over medium heat. Bring to a boil and cover. Reduce heat and simmer for 30 to 45 minutes.
Cuisine: Italian | Recipe Type: Sauce
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Thin Crust Pizza Dough

Jul 7, 2012 by

The word pizza is believed to be from an Old Italian word meaning “a point,” which in turn became the Italian word “pizzicare,” which means “to pinch” or “pluck.” Pizza has been a basic part of the Italian diet for a long time. Most people associate pizza with Italie. It is also said that the idea of using bread as a plate cam from the Greeks.

Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, “I assure you that the three kinds of pizza you have prepared were very delicious.” Raffaele Esposito dedicated his specialty to the Queen and called it “Pizza Margherita.” This pizza set the standard by which today’s pizza evolved as well as firmly established Naples as the pizza capitol of the world.

In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker’s oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum. For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies – first the cheese, then the toppings, and then the sauce. In case you would like to read more about the history of Pizza I Found this story on whats cooking America.

Ingredients

1 1/3 cup water
1 1/2 tsp instant yeast
2 tbsp sugar
2 tbsp. olive oil
3 cups bread flour
1/4 tsp. garlic powder
1/4 tsp onion powder
1 1/4 tsp. salt
2 tbsp. cornmeal

Instructions

1.  Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
2.   Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer’s instructions. Set to ‘dough’ mode.
3.   Food processor:  Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.
4.  Dough hook: Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.

5. Then add the bread flour, garlic powder, onion powder and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 5 minutes).

6. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise.

Split the dough by 4 balls and cover with a towel and let it rise again for about 30 min.

By Hand: use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.

(*) For a breadier pizza dough – depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast.
Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.

Yields 4

Thin Crust Pizza Dough

1 hr, 15 Prep Time

1 hr, 15 Total Time

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Ingredients

  • 1 1/3 cup water
  • 1 1/2 tsp instant yeast
  • 2 tbsp sugar
  • 2 tbsp. olive oil
  • 3 cups bread flour
  • 1/4 tsp. garlic powder
  • 1/4 tsp onion powder
  • 1 1/4 tsp. salt
  • 2 tbsp. cornmeal

Instructions

  1. Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
  2. Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode.
  3. Food processor:
  4. Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.
  5. Dough hook:
  6. Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.
  7. Then add the bread flour, garlic powder, onion powder and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 5 minutes).
  8. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise
  9. Split the dough by 4 balls and cover with a towel and let it rise again for about 30 min.
  10. By Hand:
  11. In this case, use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.
  12. (*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast.
  13. Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.
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Dinner Rolls

Jul 6, 2012 by

 


Ingredients

1 packet dry yeast
1 cup warm water (100F-110F)
3/4 cup milk
1/2 cup buttermilk
3 tbsp. sugar
2 tbsp. unsalted butter room temp
5 cups all purpose flour
1 1/2tsp kosher salt

Instructions

1.    Proof the yeast for the dough in warm water in the mixer bowl for 5 min, or until foamy and bubbly.
2.   Warm the milk to 100F in a saucepan. Add warmed milk, buttermilk, 3Tbsp sugar, 2 Tbsp butter, 3 1/2 cups flour and salt to the proofed yeast. With a paddle attachment mix on low speed until combined, then increase speed to high beat for 2 more min. Switch to the dough hook and add the remaining 1 1/2cups flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 min or until dough pulls away for from the sides. Cover the bowl with plastic. Put the oven on 350F and put the bowl with the dough on top of the stove, the heat underneath the bowl from the oven will make the dough rise. If you make it from the frozen dough, defrost the dough, Butter the cast iron skillets.
3.   Make little balls out of the dough and let it rise in a cast iron skillet. Melt some butter and brush the top of the rolls with it. Put the rolls in a preheated oven of 350F/180C for 30 min. Brush with some melted butter and maybe you like to add some thyme, sea salt, poppy seeds or sesame seeds.

Dinner Rolls
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Ingredients

  • 1 packet dry yeast
  • 1 cup warm water (100F-110F)
  • 3/4 cup milk
  • 1/2 cup buttermilk
  • 3 tbsp. sugar
  • 2 tbsp. unsalted butter room temp
  • 5 cups all purpose flour
  • 1 1/2tsp kosher salt

Instructions

  1. Proof the yeast for the dough in warm water in the mixer bowl for 5 min, or until foamy and bubbly.
  2. Warm the milk to 100F in a saucepan. Add warmed milk, buttermilk, 3Tbsp sugar, 2 Tbsp butter, 3 1/2 cups flour and salt to the proofed yeast. With a paddle attachment mix on low speed until combined, then increase speed to high beat for 2 more min. Switch to the dough hook and add the remaining 1 1/2cups flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 min or until dough pulls away for from the sides. Cover the bowl with plastic. Put the oven on 350F and put the bowl with the dough on top of the stove, the heat underneath the bowl from the oven will make the dough rise. If you make it from the frozen dough, defrost the dough, Butter the cast iron skillets.
  3. Make little balls out of the dough and let it rise in a cast iron skillet. Melt some butter and brush the top of the rolls with it. Put the rolls in a preheated oven of 350F/180C for 30 min. Brush with some melted butter and maybe you like to add some thyme, sea salt, poppy seeds or sesame seeds.
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Garlic Bread Sticks

Jul 6, 2012 by

 


Ingredients

3 cups flour
1 teaspoon salt
1tablespoon sugar
4 tablespoons dry milk
1 tablespoon canola oil (or olive)
1 1/4 cups water
1 teaspoon lemon juice
2 1/4 teaspoons yeast
fresh rosemary
melted butter with garlic
Parmesan or Mozzarella cheese (if you like you can use both)

Instructions

Place all ingredients in mixer. Mix with paddle. Let rise 30 minute Punch down and let rise again for 30 minutes. Roll out and cut into sticks with pizza cutter. Place onto greased cookie sheets. Let rest 15 minutes. Bake in 375 for, baste with the garlic butter every 10 min until light brown. Should take about 45 min. While still hot from the oven brush with melted butter and sprinkle with dried Parmesan cheese and or Mozzarella cheese. Serve warm.

Garlic Bread Sticks

2 hrPrep Time

45 minCook Time

2 hr, 45 Total Time

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Ingredients

  • 3 cups flour
  • 1 teaspoon salt
  • 1tablespoon sugar
  • 4 tablespoons dry milk
  • 1 tablespoon canola oil (or olive)
  • 1 1/4 cups water
  • 1 teaspoon lemon juice
  • 2 1/4 teaspoons yeast
  • fresh rosemary
  • melted butter with garlic
  • Parmesan or Mozzarella cheese (if you like you can use both)

Instructions

  1. Place all ingredients in mixer. Mix with paddle. Let rise 30 minute Punch down and let rise again for 30 minutes. Roll out and cut into sticks with pizza cutter. Place onto greased cookie sheets. Let rest 15 minutes. Bake in 375 for, baste with the garlic butter every 10 min until light brown. Should take about 45 min. While still hot from the oven brush with melted butter and sprinkle with dried Parmesan cheese and or Mozzarella cheese. Serve warm.
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Sweet Potato Coconut Soup

Jun 25, 2012 by

Ingredients

  • 1 large onion
  • 2 stalks celery
  • 1 tbsp canola oil
  • 1 tbsp minced ginger
  • 1 1/2 tsp curry
  • 1/4 tsp nutmeg
  • 2 bay leaves
  • 1 tsp cumin
  • 1/2 tsp salt
  • 3 cups chicken broth
  • 4 large sweet potatoes
  • zest of 1 orange
  • 2 tbsp brandy, or dark rum
  • 1 cup orange juice
  • 1 can (14 oz) coconut milk
  • chopped green onions
  • crumbled fried bacon

Instructions

  1. Mince the onion and the celery and cook in the oil in the soup pot, over medium heat until the vegetables are translucent, about 10 min. Add the ginger, curry, nutmeg, bay leaves and salt.
  2. Add the stock, sweet potatoes, grated citrus peel and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 to 20 min. Remove and discard the bay leaves. Add the juice, coconut milk.
  3. Puree the soup with the immersion blender or food processor until smooth. Garnish with the green onion and crumbled bacon.

Sweet Potato Coconut Soup
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Ingredients

  • 1 large onion
  • 2 stalks celery
  • 1 tbsp canola oil
  • 1 tbsp minced ginger
  • 1 1/2 tsp curry
  • 1/4 tsp nutmeg
  • 2 bay leaves
  • 1 tsp cumin
  • 1/2 tsp salt
  • 3 cups chicken broth
  • 4 large sweet potatoes
  • zest of 1 orange
  • 2 tbsp brandy, or dark rum
  • 1 cup orange juice
  • 1 can (14 oz) coconut milk
  • chopped green onions
  • crumbled fried bacon

Instructions

  1. Mince the onion and the celery and cook in the oil in the soup pot, over medium heat until the vegetables are translucent, about 10 min. Add the ginger, curry, nutmeg, bay leaves and salt.
  2. Add the stock, sweet potatoes, grated citrus peel and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 to 20 min. Remove and discard the bay leaves. Add the juice, coconut milk.
  3. Puree the soup with the immersion blender or food processor until smooth. Garnish with the green onion and crumbled bacon.
Cuisine: Universal | Recipe Type: Soup
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Sweet Potato Casserole

Jun 18, 2012 by

Ingredients

For the topping:
  • 1/2 cup plain flour
  • 1/3 cup butter or margarine, melted
  • 1 cup chopped pecans
  • optional marshmallows
For the Casserole:
  • 3 cups cooked sweet potatoes (about 3lbs)
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter or margarine
  • 2 eggs
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. In a small bowl, combine the topping ingredients and set aside. In a large mixing bowl, mash the cooked sweet potatoes. Add the 1.2 cup of butter or margarine, eggs, milk and vanilla extract. Beat with an electric mixer on medium speed until well blended. Place Sweet Potato mixture in a greased baking dish. Crumble topping over sweet potato mixture. Bake for 30-35 minutes.

Sweet Potato Casserole
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Ingredients

    For the topping:
  • 1/2 cup plain flour
  • 1/3 cup butter or margarine, melted
  • 1 cup chopped pecans
  • optional marshmallows
  • For the Casserole:
  • 3 cups cooked sweet potatoes (about 3lbs)
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter or margarine
  • 2 eggs
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. In a small bowl, combine the topping ingredients and set aside. In a large mixing bowl, mash the cooked sweet potatoes. Add the 1.2 cup of butter or margarine, eggs, milk and vanilla extract. Beat with an electric mixer on medium speed until well blended. Place Sweet Potato mixture in a greased baking dish. Crumble topping over sweet potato mixture. Bake for 30-35 minutes.
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Carrot Cake

Jun 17, 2012 by

A great carrot cake recipe of my dear twin sister Heleen. I have been having this one for years and thought it’s about time I put this one on the web for you also to enjoy 🙂

Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The origins of carrot cake are disputed but it is thought to come from Norway.The popularity of carrot cake was probably revived in Britain because of rationing during the Second World War.

Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare.In 2005, the American-based Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s.

Carrot cake is often referred to as Passion cake.Carrot cake was voted as the favourite cake in the United Kingdom, according to a survey in the Radio Times in 2011.

Another story indicates that following WWII there was a glut of canned carrots in the U.S.. A business man named George C. Page hired master Bakers to find uses for the cans of carrots. He somehow promoted the idea of carrot cake to help create a demand for the product. It is unclear how he did this, it might have been with a recipe on the side of the cans.

Ingredients

*1:
2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
*2:
3 cups shredded carrots
1 cup oil
4 eggs

For the Cream Cheese frosting:
1- 3oz package of cream cheese
2 cups of powdered sugar
1 tsp vanilla

Instructions

1.  Shredd the carrots.

2. Combine all the dry ingredients (1)

3. Then combine all the wet ingredients (2)

4. Mix 1 and 2 together. Put in a bundt mold and bake for 1 hour and 10 min in a 325F oven, or until toothpick comes out clean.

5. Put the cream cheese in the microwave for 30 seconds, add the sugar and vanilla. Spread on the carrot cake. Wait till the cake is cooled down before you put the icing on the cake.

Carrot Cake

20 minPrep Time

1 hr, 10 Cook Time

1 hr, 30 Total Time

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Ingredients

  • *1
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2*
  • 3 cups shredded carrots
  • 1 cup oil
  • 4 eggs
  • For the Cream Cheese frosting
  • 1- 3oz package of cream cheese
  • 2 cups of powdered sugar
  • 1 tsp vanilla

Instructions

  1. Shredd the carrots.
  2. Combine all the dry ingredients (1)
  3. Then combine all the wet ingredients (2)
  4. Mix 1 and 2 together. Put in a bundt mold and bake for 1 hour and 10 min in a 325F oven, or until toothpick comes out clean.
  5. Put the cream cheese in the microwave for 30 seconds, add the sugar and vanilla. Spread on the carrot cake. Wait till the cake is cooled down before you put the icing on the cake.
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Slaw (brocoli)

Jun 11, 2012 by

You can use this salad dressing for coleslaw, carrot salad or like above broccoli salad.

Coleslaw has not always been known and called as coleslaw. It was derived from the Dutch word koolsalade or koolsla which means cabbage salad. But originally, this Dutch word for coleslaw also came from the Latin word caulis, which means cabbage.

During the 1800s in England, coleslaw was known and called as ‘cold slaw.’ However, the word ‘cold’ evolved to the word cole, another progeny of the Latin word caulis.

It was only during late in the 19th century that this crunchy cabbage dish was called coleslaw in the United States.

Ingredients

  • 1 bag of shredded broccoli or cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • 1/2 cup milk
  • 2tbsp sugar

Instructions

  1. Mix the mayo with the celery seeds, vinegar, milk and sugar.
  2. Add the shredded broccoli or cabbage and put in the refrigerator for at least an hour.

Slaw (broccoli)

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 1 bag of shredded broccoli or cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • 1/2 cup milk
  • 2tbsp sugar

Instructions

  1. Mix the mayo with the celery seeds, vinegar, milk and sugar.
  2. Add the shredded broccoli or cabbage and put in the refrigerator for at least an hour.
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Slaw (broccoli)

10 minPrep Time

10 minCook Time

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Ingredients

  • 1 bag of shredded broccoli or cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • 1/2 cup milk
  • 2tbsp sugar

Instructions

  1. Mix the mayo with the celery seeds, vinegar, milk and sugar.
  2. Add the shredded broccoli or cabbage and put in the refrigerator for at least an hour.
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Pork Ribs

Jun 10, 2012 by

Pork Ribs the right way. The secret to make the perfect baby back ribs or any ribs for that matter is to slow cook them. This is a very basic recipe. You can add some water-soaked hickory chunks. Put them in some foil and make a small pouch with holes in it. So the smoke can escape. Remember you can use this recipe on any kind of ribs.

Ingredients

Baby back ribs
6 tablespoons paprika
6 tablespoons brown sugar
3 tablespoons garlic powder
3 tablespoons black pepper
1 1/2 teaspoons table salt
3 tablespoons onion powder
BBQ Sauce of your choice

Instructions

Turn your grill on, the temperature should be about 200-225F. You can use the gas grill or charcoal one. Make sure you use INDIRECT heat.

Clean and dry the baby back ribs. Pull that thin membrane of the ribs, and poke the ribs with a knife or a fork.

Squirt some mustard on the ribs and spread it all over. Rub the seasoning mix on the ribs. Put the ribs on the grill indirect heat, and turn every 10 minutes. This will take about 2-1/2 hrs. The ribs are done when you see the meat pulling back from the ribs. You can eat them with or without bbq sauce


Pork Ribs

Baby back ribs the right way. The secret to make the perfect baby back ribs or any ribs for that matter is to slow cook them. This is a very basic recipe. You can add some water-soaked hickory chunks. Put them in some foil and make a small pouch with holes in it. So the smoke can escape. Remember you can use this recipe on any kind of ribs.

15 minPrep Time

2 hr, 30 Cook Time

2 hr, 45 Total Time

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Ingredients

    For the Baby back ribs seasoning blend
  • 6 tablespoons paprika
  • 6 tablespoons brown sugar
  • 3 tablespoons garlic powder
  • 3 tablespoons black pepper
  • 1 1/2 teaspoons table salt
  • 3 tablespoons onion powder
  • BBQ Sauce of your choice

Instructions

  1. Turn your grill on, the temperature should be about 200-225F. You can use the gas grill or charcoal one. Make sure you use INDIRECT heat.
  2. Clean and dry the baby back ribs. Pull that thin membrane of the ribs, and poke the ribs with a knife or a fork.
  3. Squirt some mustard on the ribs and spread it all over. Rub the seasoning mix on the ribs. Put the ribs on the grill indirect heat, and turn every 10 minutes. This will take about 2-1/2 hrs. The ribs are done when you see the meat pulling back from the ribs. You can eat them with or without bbq sauce.
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Pancakes (Buttermilk)

Jun 9, 2012 by

 

Here is a simple and easy to reproduce buttermilk pancake of my friend Tanis. The secret to great pancakes is not to over mix the batter and to let it stand for about 5 to 10 minutes before cooking. This is an excellent Buttermilk Pancake all on its own but it is great base for all types of pancakes like Blueberries, Bananas, Apples, Strawberry and Nuts, or what ever you like be creative. This recipe uses powdered Saco buttermilk, you could use regular buttermilk but you would halve to adjust the batter texture for the liquid buttermilk. I like using the powdered Saco buttermilk for two reasons, 1. It incorporates easily into the dry ingredients for an evenly buttermilk taste and 2. I do not use buttermilk that much in my cooking and the powdered Saco buttermilk keeps for a long time in the fridge so I only use what I need with out wasting the rest. You can find Saco buttermilk at your local grocery store.

Ingredients

2 1/2 cups all-purpose flour
8 tablespoons saco buttermilk
1/4 cup granulated sugar (this can be adjusted to taste)
1/8 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups water
1/2 cup cooking oil
2 eggs

*If you don’t have SACO a  buttermilk Substitute: To each cup of milk add 1 Tbs lemon juice or white distilled vinegar. Let stand a minute before using*

Instructions

Mix all the dry ingredients in a bowl and set aside.

Mix all the wet ingredients together. Combine the wet ingredients into the dry, but DO NOT over mix, it’s OK for it to be lumpy and have some un-incorporated flour but not to much.
Let it stand in the bowl while you heat up your griddle/nonstick pan to 350°F.

Lightly oil your griddle/nonstick pan, the oil should show signs of shimmering this is when you know its hot enough to pour the batter.
Pour the batter on to the griddle/pan enough to create about a 5 to 6 inch circle do not make the center to thick.
Add whatever you like to your pancake ea. bacon, bananas, blueberries etc.
When the batter shows signs of bubbles around the center its about time to flip the pancake and cook the other side.
Cook both sides to a golden brown and serve with your favorite topping. 

Buttermilk Pancakes

Here is a simple and easy to reproduce buttermilk pancake of my friend Tanis. The secret to great pancakes is not to over mix the batter and to let it stand for about 5 to 10 minutes before cooking. This is an excellent Buttermilk Pancake all on its own but it is great base for all types of pancakes like Blueberries, Bananas, Apples, Strawberry and Nuts, or what ever you like be creative. This recipe uses powdered Saco buttermilk, you could use regular buttermilk but you would halve to adjust the batter texture for the liquid buttermilk. I like using the powdered Saco buttermilk for two reasons, 1. It incorporates easily into the dry ingredients for an evenly buttermilk taste and 2. I do not use buttermilk that much in my cooking and the powdered Saco buttermilk keeps for a long time in the fridge so I only use what I need with out wasting the rest. You can find Saco buttermilk at your local grocery store.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 8 tablespoons saco buttermilk
  • 1/4 cup granulated sugar (this can be adjusted to taste)
  • 1/8 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 cups water
  • 1/2 cup cooking oil
  • 2 eggs

Instructions

  1. Mix all the dry ingredients in a bowl and set aside.
  2. Mix all the wet ingredients together. Combine the wet ingredients into the dry, but DO NOT over mix, it's OK for it to be lumpy and have some un-incorporated flour but not to much.
  3. Let it stand in the bowl while you heat up your griddle/nonstick pan to 350°F.
  4. Lightly oil your griddle/nonstick pan, the oil should show signs of shimmering this is when you know its hot enough to pour the batter.
  5. Pour the batter on to the griddle/pan enough to create about a 5 to 6 inch circle do not make the center to thick.
  6. Add whatever you like to your pancake ea. bacon, bananas, blueberries etc.
  7. When the batter shows signs of bubbles around the center its about time to flip the pancake and cook the other side.
  8. Cook both sides to a golden brown and serve with your favorite topping.
7.6.3
93
http://arrisje.com/pancakes-buttermilk/

Buttermilk Pancakes

Here is a simple and easy to reproduce buttermilk pancake of my friend Tanis. The secret to great pancakes is not to over mix the batter and to let it stand for about 5 to 10 minutes before cooking. This is an excellent Buttermilk Pancake all on its own but it is great base for all types of pancakes like Blueberries, Bananas, Apples, Strawberry and Nuts, or what ever you like be creative. This recipe uses powdered Saco buttermilk, you could use regular buttermilk but you would halve to adjust the batter texture for the liquid buttermilk. I like using the powdered Saco buttermilk for two reasons, 1. It incorporates easily into the dry ingredients for an evenly buttermilk taste and 2. I do not use buttermilk that much in my cooking and the powdered Saco buttermilk keeps for a long time in the fridge so I only use what I need with out wasting the rest. You can find Saco buttermilk at your local grocery store.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 8 tablespoons saco buttermilk
  • 1/4 cup granulated sugar (this can be adjusted to taste)
  • 1/8 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 cups water
  • 1/2 cup cooking oil
  • 2 eggs

Instructions

  1. Mix all the dry ingredients in a bowl and set aside.
  2. Mix all the wet ingredients together. Combine the wet ingredients into the dry, but DO NOT over mix, it's OK for it to be lumpy and have some un-incorporated flour but not to much.
  3. Let it stand in the bowl while you heat up your griddle/nonstick pan to 350°F.
  4. Lightly oil your griddle/nonstick pan, the oil should show signs of shimmering this is when you know its hot enough to pour the batter.
  5. Pour the batter on to the griddle/pan enough to create about a 5 to 6 inch circle do not make the center to thick.
  6. Add whatever you like to your pancake ea. bacon, bananas, blueberries etc.
  7. When the batter shows signs of bubbles around the center its about time to flip the pancake and cook the other side.
  8. Cook both sides to a golden brown and serve with your favorite topping.
7.6.3
184
http://arrisje.com/pancakes-buttermilk/

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

Buttermilk Pancakes

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Potato Salad (American)

May 30, 2012 by

Some years ago I had my friend Diane over for a BBQ and I had made the Dutch potato salad. Diane mentioned to me that my potato salad taste a lot like her Mom’s. The difference between hers and the Dutch potato salad is that we have meat in the potato salad ;). I asked Diane to share her Moms recipe with me. The secret ingredient to her potato salad is sandwich spread, who would have thought. She was telling me “why do all the work when you can find it all in one jar”? And now I am sharing her recipe with you. Take this recipe to a potluck and I promise you, people will ask for this recipe.

Ingredients

  • 4 lb potatoes (Yukon gold)
  • 1 onion
  • 1 jar of sandwich spread (15 oz)
  • 1 tbsp mustard
  • 1 tbsp sugar
  • 7 boiled eggs
  • 1 tsp black pepper

Instructions

  1. Peel the potatoes and rinse them twice in cold water, till the water is clear. cut the potatoes up in small cubes. Boil them in a pot for about 10-15 minutes. Put the eggs in a pot and boil them for 8 minutes. Rinse the water of the potatoes and set the potatoes aside. Rinse the eggs with cold water, and peel.
  2. While the potatoes are cooling down. Mince the onion, and add to the sandwich spread. Cut up the boiled eggs. Add the mustard, sugar, black pepper, eggs and potatoes. Mix well. Store in the refrigerator till needed. The longer it sits, the better it taste.

Diane's Tater Salad (American)

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 4 lb potatoes (Yukon gold)
  • 1 onion
  • 1 jar of sandwich spread (15 oz)
  • 1 tbsp mustard
  • 1 tbsp sugar
  • 7 boiled eggs
  • 1 tsp black pepper

Instructions

  1. Peel the potatoes and rinse them twice in cold water, till the water is clear. cut the potatoes up in small cubes. Boil them in a pot for about 10-15 minutes. Put the eggs in a pot and boil them for 8 minutes. Rinse the water of the potatoes and set the potatoes aside. Rinse the eggs with cold water, and peel.
  2. While the potatoes are cooling down. Mince the onion, and add to the sandwich spread. Cut up the boiled eggs. Add the mustard, sugar, black pepper, eggs and potatoes. Mix well. Store in the refrigerator till needed. The longer it sits, the better it taste.
7.6.3
183
http://arrisje.com/potato-salad-american/

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American Potato Salad Recipe Card

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Muffuletta Sandwich

May 26, 2012 by

Muffuletta – (moof-fuh-LEHT-tuh or moo-foo-LE-ta) – Its nickname is simply “muff.”

Who created the first muffuletta is a matter of dispute, but food critic and historian Gene Bourg uncovered a likely scenario. he interviewed elderly Sicilians who lived in the French Quarter for many years. “They told me vendors used to sell them on the streets, as did Italian groceries,” he says. “The name refers to the shape of the bread. ‘Muffuletta’ means ‘little muffin.’ Italian bakers made muffuletta loaves and sold them to Italian delis. The delis then wrapped the sandwiches in the same paper the bread came in, so the sandwich took on the name.”

Muffuletta lovers are divided on whether they prefer the sandwiches warm or cold, but they find them a taste delight either way. The crusty Italian bread offers a mouth-boggling chew and soothes the garlicky, salty intensity of the olive salad and salami in the filling

Ingredients

For the Olive Spread:
  • 1 cup pimento stuffed green olives chopped
  • 1/2 cup drained kalamata olives
  • 2 cloves garlic minced
  • 1/4 cup pickled cauliflower
  • 2 tbsp drained capers
  • 1 stalk celery chopped
  • 1 tbsp chopped carrots
  • 1/4 cup chopped cocktail onions
  • 1/2 tsp celery seeds
  • 1 tsp oregano
  • 1 tsp basil
  • 3/4 tsp ground black pepper
  • 1/4 cup red wine vinegar
  • 3/4 tsp black pepper
  • 3/4 cup olive oil
For the filling:
  • 1 Italian bread or any round bread
  • 4 oz Genoa salami
  • 4 oz ham
  • 4 oz sliced mortadella
  • 4 oz mozzarella
  • 4 oz provolone

Instructions

  1. Make the olive salad ahead of time, preferably a day. Combine the olives, garlic, pickled cauliflower, capers, celery, carrots, cocktail onions, celery seed, oregano, basil, black pepper, vinegar and the olive oil. If you don’t have the time you can buy the olive spread like I did this time, you can usually find it in the pickle area.
  2. Cut loaves in half and take some of the bread in the middle out.
  3. Layer with the olive spread.
  4. Layer with the meats, and the cheeses. Put the other half back on each loaf. You can eat this sandwich cold or warm. If you like it warm wrap in foil and put in the oven (350F) for 1/2 an hour.

Muffuletta Sandwich

Muffuletta - (moof-fuh-LEHT-tuh or moo-foo-LE-ta) â?? Its nickname is simply "muff." Who created the first muffuletta is a matter of dispute, but food critic and historian Gene Bourg uncovered a likely scenario. he interviewed elderly Sicilians who lived in the French Quarter for many years. "They told me vendors used to sell them on the streets, as did Italian groceries," he says. "The name refers to the shape of the bread. 'Muffuletta' means 'little muffin.' Italian bakers made muffuletta loaves and sold them to Italian delis. The delis then wrapped the sandwiches in the same paper the bread came in, so the sandwich took on the name." Muffuletta lovers are divided on whether they prefer the sandwiches warm or cold, but they find them a taste delight either way. The crusty Italian bread offers a mouth-boggling chew and soothes the garlicky, salty intensity of the olive salad and salami in the filling

Save RecipeSave Recipe
Recipe Image

Ingredients

    For the Olive Spread:
  • 1 cup pimento stuffed green olives chopped
  • 1/2 cup drained kalamata olives
  • 2 cloves garlic minced
  • 1/4 cup pickled cauliflower
  • 2 tbsp drained capers
  • 1 stalk celery chopped
  • 1 tbsp chopped carrots
  • 1/4 cup chopped cocktail onions
  • 1/2 tsp celery seeds
  • 1 tsp oregano
  • 1 tsp basil
  • 3/4 tsp ground black pepper
  • 1/4 cup red wine vinegar
  • 3/4 tsp black pepper
  • 3/4 cup olive oil
  • For the filling:
  • 1 Italian bread or any round bread
  • 4 oz Genoa salami
  • 4 oz ham
  • 4 oz sliced mortadella
  • 4 oz mozzarella
  • 4 oz provolone

Instructions

  1. Make the olive salad ahead of time, preferably a day. Combine the olives, garlic, pickled cauliflower, capers, celery, carrots, cocktail onions, celery seed, oregano, basil, black pepper, vinegar and the olive oil. If you don't have the time you can buy the olive spread like I did this time, you can usually find it in the pickle area.
  2. Cut loaves in half and take some of the bread in the middle out.
  3. Layer with the olive spread.
  4. Layer with the meats, and the cheeses. Put the other half back on each loaf. You can eat this sandwich cold or warm. If you like it warm wrap in foil and put in the oven (350F) for 1/2 an hour.
7.6.3
91
http://arrisje.com/muffuletta-sandwich/

 

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

Recipe Card Muffuletta

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