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
 
Ingredients
For the topping:
  • ½ cup plain flour
  • ⅓ cup butter or margarine, melted
  • 1 cup chopped pecans
  • optional marshmallows
For the Casserole:
  • 3 cups cooked sweet potatoes (about 3lbs)
  • ½ cup sugar
  • ½ cup (1 stick) butter or margarine
  • 2 eggs
  • ⅓ 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.

 

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

Sweet Potato Casserole

read more

Related Posts

Tags

Share This

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
 
Prep time
Cook time
Total time
 
Author:
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.

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

Carrot Cake Recipe Card

read more

Related Posts

Tags

Share This

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)
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 bag of shredded broccoli or cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • ½ 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.

 

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

Broccoli Slaw Recipe Card

read more

Related Posts

Share This

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
 
Prep time
Cook time
Total time
 
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.
Ingredients
For the Baby back ribs seasoning blend
  • 6 tablespoons paprika
  • 6 tablespoons brown sugar
  • 3 tablespoons garlic powder
  • 3 tablespoons black pepper
  • 1½ 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.

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

read more

Related Posts

Share This

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
 
Prep time
Cook time
Total time
 
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.
Author:
Ingredients
  • 2½ cups all-purpose flour
  • 8 tablespoons saco buttermilk
  • ¼ cup granulated sugar (this can be adjusted to taste)
  • ⅛ teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 cups water
  • ½ 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.

 

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

Buttermilk Pancakes

read more

Related Posts

Share This

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.
    Potato Salad (American)
     
    Prep time
    Cook time
    Total time
     
    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.
    Recipe type: Salad
    Cuisine: American
    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.

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

American Potato Salad Recipe Card

read more

Related Posts

Share This

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) – 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
  • ½ cup drained kalamata olives
  • 2 cloves garlic minced
  • ¼ cup pickled cauliflower
  • 2 tbsp drained capers
  • 1 stalk celery chopped
  • 1 tbsp chopped carrots
  • ¼ cup chopped cocktail onions
  • ½ tsp celery seeds
  • 1 tsp oregano
  • 1 tsp basil
  • ¾ tsp ground black pepper
  • ¼ cup red wine vinegar
  • ¾ tsp black pepper
  • ¾ 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 ½ an hour.

 

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

Recipe Card Muffuletta

read more

Related Posts

Share This

Beef Curry

May 24, 2012 by

Even though curry is generally categorized as an Indian dish these days, the earliest known recipe for meat in spicy sauce with bread was discovered near Babylon in Mesopotamia, on a tablet printed in cuneiform text. This was way back in 1700 BC, and the dish was probably used as an offering to the god Marduk.

There is no standardized list of ingredients which go into the making of curry, as they vary according to each cook’s taste buds, and also depending on the type of meat or vegetables being cooked.

Curry powder usually consists of turmeric, cumin seeds, coriander seeds, mustard seeds, salt, five spice powder (which is made of cardamom, cinnamon, black pepper, bay leaf and cumin) and red chilli powder.

Ingredients

  • Beef cut in 1″ pieces
  • 4 tbsp oil
  • 2 cinnamon sticks
  • 8 whole cloves
  • 1 cup onion
  • 1 bay leaf
  • 2 tsp crushed garlic
  • 1 tsp ginger
  • 1 tbsp curry powder
  • 1/2 tsp red pepper flakes
  • 2 cups sweet potatoes cut up
  • 3 tbsp coconut milk
  • 1 can diced tomatoes drained
  • 6 oz fresh green beans or frozen
  • 1/2 red bell pepper
  • 1 cup mahatma rice

Instructions

  1. Start with cooking the rice first. Put 1-1/2 cup of water in the pot then add the rice. Wait till it boils, add 1 cinnamon stick and 3 cloves, then put the rice on simmer and cook for 20 minutes.
  2. Season the cutup beef with pepper and salt. Brown in 2 tbsp oil. Take the beef out of the pot and add the remaining 2 tbsp oil, cinnamon stick and 5 whole cloves. When the cinnamon stick starts to unroll take it out and discard.
  3. Saute the onion and bay leaf. Then add the ginger, curry powder and the pepper flakes.
  4. Stir in the the drained tomatoes, 3 tbsp coconut milk and the cubed sweet potatoes. Cook the potatoes for about 10 min. Then add the beef and the cutup red bell pepper and the green beans. Cook for another 10 min. To make the sauce thick add some diluted cornstarch. Serve over the cooked rice.

Beef Curry
 
Prep time
Cook time
Total time
 
Ingredients
  • Beef cut in 1" pieces
  • 4 tbsp oil
  • 2 cinnamon sticks
  • 8 whole cloves
  • 1 cup onion
  • 1 bay leaf
  • 2 tsp crushed garlic
  • 1 tsp ginger
  • 1 tbsp curry powder
  • ½ tsp red pepper flakes
  • 2 cups sweet potatoes cut up
  • 3 tbsp coconut milk
  • 1 can diced tomatoes drained
  • 6 oz fresh green beans or frozen
  • ½ red bell pepper
  • 1 cup mahatma rice
Instructions
  1. Start with cooking the rice first. Put 1-1/2 cup of water in the pot then add the rice. Wait till it boils, add 1 cinnamon stick and 3 cloves, then put the rice on simmer and cook for 20 minutes.
  2. Season the cutup beef with pepper and salt. Brown in 2 tbsp oil. Take the beef out of the pot and add the remaining 2 tbsp oil, cinnamon stick and 5 whole cloves. When the cinnamon stick starts to unroll take it out and discard.
  3. Saute the onion and bay leaf. Then add the ginger, curry powder and the pepper flakes.
  4. Stir in the the drained tomatoes, 3 tbsp coconut milk and the cubed sweet potatoes. Cook the potatoes for about 10 min. Then add the beef and the cutup red bell pepper and the green beans. Cook for another 10 min. To make the sauce thick add some diluted cornstarch. Serve over the cooked rice.

 

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

Recipe Card Beef Curry

read more

Related Posts

Share This

Ranch Dressing

May 23, 2012 by

The creators of Ranch dressing are Gayle and Steve Henson from a dude ranch outside Santa Barbara, California. That name of that ranch was Hidden Valley Ranch. The Henson’s opened this ranch in 1954 and visitors came to enjoy horseback riding and taking in the scenery. However, the more memorable experience of these trips was generally the taste of the homemade salad dressing served at the ranch. On the menu at the dude ranch was a special salad dressing made up of buttermilk, mayonnaise and a dry mix of herbs and spices. This dressing became termed Ranch and soon was the only salad dressing served. Ranch dressing has been the nation’s best-selling salad topper since 1992.

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/8 tsp black pepper
  • 1/8 tsp dill weed
  • 1/2 tsp crushed garlic
  • 2 tbsp parsley
  • 2 tbsp chives
  • 1/2 tsp sugar

Instructions

  1. Put the mayo, sour cream and buttermilk in a bowl and mix well. Add the black pepper, garlic, and dill weed to the mix. Then add the chopped parsley and chives. You can put this in the blender to make it more smoother if you like.

Ranch Dressing
 
Prep time
Cook time
Total time
 
The creators of Ranch dressing are Gayle and Steve Henson from a dude ranch outside Santa Barbara, California. That name of that ranch was Hidden Valley Ranch. The Henson's opened this ranch in 1954 and visitors came to enjoy horseback riding and taking in the scenery. However, the more memorable experience of these trips was generally the taste of the homemade salad dressing served at the ranch. On the menu at the dude ranch was a special salad dressing made up of buttermilk, mayonnaise and a dry mix of herbs and spices. This dressing became termed Ranch and soon was the only salad dressing served. Ranch dressing has been the nation's best-selling salad topper since 1992.
Author:
Recipe type: Sauce
Cuisine: American
Ingredients
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk
  • ⅛ tsp black pepper
  • ⅛ tsp dill weed
  • ½ tsp crushed garlic
  • 2 tbsp parsley
  • 2 tbsp chives
  • ½ tsp sugar
Instructions
  1. Put the mayo, sour cream and buttermilk in a bowl and mix well. Add the black pepper, garlic, and dill weed to the mix. Then add the chopped parsley and chives. You can put this in the blender to make it more smoother if you like.

 

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

Recipe Card Ranch Dressing

read more

Related Posts

Share This

Creme Fraiche

May 22, 2012 by

Creme fraiche (French for “fresh cream”) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

Ingredients

2 cups of heavy cream
1 cup of buttermilk
2 tbsp. lemon juice

Instructions

Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.


Creme Fraiche
 
Prep time
Total time
 
Creme fraiche (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
Author:
Recipe type: Sauce
Cuisine: European
Ingredients
  • 2 cups of heavy cream
  • 1 cup of buttermilk
  • 2 tbsp. lemon juice
Instructions
  1. Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.

 

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

Recipe Card Creme Fraiche

read more

Related Posts

Share This

Chicken Parmesan

May 20, 2012 by

Chicken Parmesan, chicken parmigiana, or (Italian Pollo alla parmigiana) is a popular Italian dish. It is made up of a chicken breast covered in bread crumbs and topped with tomato sauce and mozzarella. The chicken may be baked or fried. It is always served over spaghetti. Some variations of the traditional recipe may call for the use of Parmigiano-Reggiano (parmesan cheese) in addition to, or as a substitute for, mozzarella. This may reflect a confused belief that the dish is so-named because it contains Parmesan cheese; in fact both the dish and the cheese are (separately) named for the Parma region of Italy.

The “Parma” in Australia is a very popular pub meal often served with a beer. for normally $10 AUD you can buy a “pot n’ Parma” for lunch. In some Australian states groups of Chicken Parmigiana eaters have started clubs such as CPAS (Chicken Parma Appreciation Society). These groups are mostly male dominated.

I made this dish with Alfredo Sauce and Marinara Sauce. Which ever one you prefer they are both delicious.

Ingredients

  • 1 cup Italian-seasoned breadcrumbs, if you don’t have that just use the regular bread crumbs and add 1 tbsp Italian seasonings
  • 2 tbsp all-purpose flour
  • 1/2 tsp red pepper
  • 3 boneless chicken breasts and cut in half.
  • 2 eggs, lightly beaten
  • 4 tbsp olive oil
  • 3 cups of Tomato Sauce like marinara sauce or get the tomatoes out of a can.
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
  2. Cut the chicken breast in 2. Place chicken in ziplock bag, and flatten to 1/4-inch thickness, using a meat mallet or whatever works for you.
  3. Dip 1 chicken breast in egg, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
  4. Cook chicken in hot olive oil over medium heat 2 to 3 minutes on each side or until done.
  5. Put 1 cup of tomato sauce in the pan and place chicken breasts in a single layer in the baking dish. Top evenly with parmesan cheese, then tomato Sauce. Top it off with mozarella cheese. Bake at 350F for 20 minutes or until cheeses melt.

Chicken Parmesan
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup Italian-seasoned breadcrumbs, if you don't have that just use the regular bread crumbs and add 1 tbsp Italian seasonings
  • 2 tbsp all-purpose flour
  • ½ tsp red pepper
  • 3 boneless chicken breasts and cut in half.
  • 2 eggs, lightly beaten
  • 4 tbsp olive oil
  • 3 cups of Tomato Sauce like marinara sauce or get the tomatoes out of a can.
  • 1 cup shredded mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese
Instructions
  1. Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
  2. Cut the chicken breast in 2. Place chicken in ziplock bag, and flatten to ¼-inch thickness, using a meat mallet or whatever works for you.
  3. Dip 1 chicken breast in egg, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
  4. Cook chicken in hot olive oil over medium heat 2 to 3 minutes on each side or until done.
  5. Put 1 cup of tomato sauce in the pan and place chicken breasts in a single layer in the baking dish. Top evenly with parmesan cheese, then tomato Sauce. Top it off with mozarella cheese. Bake at 350F for 20 minutes or until cheeses melt.

 

*Arrisje’s Recipe Card. Click on the pick below. Save on your hard drive and print as a 4×6 picture*

Recipe Card Parmesan Chicken

read more

Related Posts

Share This

Chicken Boneless Skinless BBQ Thighs

May 16, 2012 by

Chicken, you can fix them so many ways. Lately I like my chicken skinless. And the good part is that it’s healthier, so I am told :), and this one doesn’t take you know time to grill, and you only need 3 ingredients.

Ingredients

  • Skinless boneless chicken thighs
  • 1 1/2 cup zesty Italian dressing
  • BBQ sauce

Instructions

  1. Put the chicken in a Ziplock bag. Pour the Italian dressing in the bag and let the chicken marinate for at least an hour. Heat up your grill to medium high, put that chicken on there. Brown on both sides, internal temp should be 180°F (82°C). Then put your favorite BBQ sauce on those thighs, brown them a little longer. You be surprised how juice and tasty they are.

Skinless Boneless Chicken Thighs
 
Prep time
Cook time
Total time
 
Ingredients
  • Skinless boneless chicken thighs
  • 1½ cup zesty Italian dressing
  • BBQ sauce
Instructions
  1. Put the chicken in a Ziplock bag. Pour the Italian dressing in the bag and let the chicken marinate for at least an hour. Heat up your grill to medium high, put that chicken on there. Brown on both sides, internal temp should be 180°F (82°C). Then put your favorite BBQ sauce on those thighs, brown them a little longer. You be surprised how juice and tasty they are.

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

Boneless Skinless BBQ Chicken thighs recipe card

read more

Related Posts

Tags

Share This