Raspberry Cheesecake Brownies

May 15, 2012 by

 

The name “brownies” first appeared in the 1896 Boston Cooking School Cookbook, where it describes molasses cakes baked in small tins. The origin of the Brownie is thought to be American and and is thought to derive its name from the brown color of the cookie. Folklore has its origin coming from a careless cook that forgot to put baking powder in the chocolate cake batter recipe.

Ingredients

4 oz unsweetened chocolate
1/2 cup unsalted butter
2 Tbsp cocoa powder
1 Tbsp instant coffee
1 1/2 cup sugar
1 tsp vanilla extract
1/4 tsp salt
3 eggs
1 cup all purpose flour
4 oz cream cheese
1/4 cup sugar
1 egg
1tbsp lemon
1 cup fresh raspberries
powdered sugar

Instructions

1.  Preheat oven to 350F and coat an 8″ square baking pan with nonstick spray. Melt the chocolate, butter, cocoa and coffee in a bowl in the microwave for 30 sec. Stir until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, blending well after each addition. Fold in flour. Spread batter in prepared pan. This is the basic brownie, if you want to you can add nuts and bake for 30-40 min.2. Cool completely before cutting. In this case we won’t bake the brownies just yet. We have to add the cream cheese mix first. Beat the cream cheese, sugar lemon juice mix until smooth. Blend in the egg, the spread cheesecake mixture over unbaked brownie batter. Top with the raspberries (if you like you can add different kind of fruit). Bake for 1 hour or until cheesecake is set and golden around edges. Cool brownies in pan cover and chill overnight. Dust with powder sugar.

Raspberry Cheesecake Brownies
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 oz unsweetened chocolate
  • ½ cup unsalted butter
  • 2 Tbsp cocoa powder
  • 1 Tbsp instant coffee
  • 1½ cup sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 3 eggs
  • 1 cup all purpose flour
  • 4 oz cream cheese
  • ¼ cup sugar
  • 1 egg
  • 1tbsp lemon
  • 1 cup fresh raspberries
  • powdered sugar
Instructions
  1. Preheat oven to 350F and coat an 8" square baking pan with nonstick spray. Melt the chocolate, butter, cocoa and coffee in a bowl in the microwave for 30 sec. Stir until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, blending well after each addition. Fold in flour. Spread batter in prepared pan. This is the basic brownie, if you want to you can add nuts and bake for 30-40 min.
  2. Cool completely before cutting. In this case we won't bake the brownies just yet. We have to add the cream cheese mix first. Beat the cream cheese, sugar lemon juice mix until smooth. Blend in the egg, the spread cheesecake mixture over unbaked brownie batter. Top with the raspberries (if you like you can add different kind of fruit). Bake for 1 hour or until cheesecake is set and golden around edges. Cool brownies in pan cover and chill overnight. Dust with powder sugar.

 

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Cream Cheese Pound Cake

May 14, 2012 by

The pound cake is a British Creation dating back to the 17th Century.

The name (Pound Cake) comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people couldn’t read, this simple convention made it simple to remember recipes.

A cake made of 1 pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck.

By the mid 1800’s pound cake recipes began to deviate slightly from the original formula to make a lighter cake. The Pound Cake has traditionally been a popular dessert in the southern states. The first known cookbook written by an African-American, Abby Fisher, called What Mrs. Fisher Knows About Old Southern Cooking. Mrs. Fisher, born a slave, somehow found her way to San Francisco soon after the Civil War and created a life and business there manufacturing and selling “pickles, preserves, brandies, fruits, etc. Mrs. Fisher could not read or write. It is said that her friends wrote down her recipes and helped her publish her cookbook. Her cookbook includes two Pound Cake recipes. Artificial leaveners (baking powder/soda) were added. Today, pound cakes use different proportions of the same ingredients as the original formula to produce a lighter cake. Info from the webpage whats cooking in america.

Ingredients

2 1/2 cups cake flour
3 cups sugar, 6 eggs
1 -8oz cream cheese
2 1/2 sticks butter
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Instructions

1.   Melt butter and cream cheese in microwave for 50 sec. Mix sugar, butter and cream cheese together, mix well. Add 1 egg then beat well. Alternate with flour and beat well again. You end with an egg. Add the flavorings and beat well. Pour in greased bundt cake pan. Bake at 350F preheated oven for 70 minutes. On 2nd top shelf. 

Cream Cheese Pound Cake
 
Prep time
Cook time
Total time
 
Ingredients
  • 2½ cups cake flour
  • 3 cups sugar, 6 eggs
  • 1 -8oz cream cheese
  • 2½ sticks butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon extract
Instructions
  1. Melt butter and cream cheese in microwave for 50 sec. Mix sugar, butter and cream cheese together, mix well. Add 1 egg then beat well. Alternate with flour and beat well again. You end with an egg. Add the flavorings and beat well. Pour in greased bundt cake pan. Bake at 350F preheated oven for 70 minutes. On 2nd top shelf.

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Bokkepootje (Goat leg cookie,Dutch)

May 13, 2012 by

 


This is another cookie from The Netherlands, A great companion with a cup of coffee or tea. Bokkepootje translated means goat leg. If you look at the cookie it actually looks like one. Just use your imagination 🙂 They are crunchy on the outside and soft on the inside.

Ingredients

100 gram egg white
100 gram sugar
100 gram gounded almonds
20 gram all purpose flour
2-1 oz baking squares chocolate
Optional filling for in between the cookies:
200 grams blanched almonds
300 grams sugar
1 tablespoon almond extract
4 tablespoons corn syrup

Instructions

1. Add the almonds to the food processor and grind them up till fine powder, Whisk the egg whites with the half of the sugar. After you’ve gotten a little foam, add the other half of the sugar.Continue whisking. Add the flour to the fine powder almond.

2. Add the grind-ed almond mix to the whipped egg whites. Fill the pastry bag with this mixture and squirt on a greased baking sheet. Sprinkle with almonds if you like. Bake in an oven at 180 degrees for 10 minutes. Put the chocolate in a bowl microwave for a minute or so. Stir in between till all melted. Take two cooled of pieces of cookies and dip the ends in melted chocolate. 

3. You can add marzipan in between the cookies but you can eat them without it to. To make the marzipan grind the almonds in a food processor for about two minutes. Keep it going till it’s fine powder, when it nearly forms clumps, that’s when you’ve got it right. Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined.
4. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.

Bokkepootje (Goat leg cookie)
 
Prep time
Cook time
Total time
 
Ingredients
  • 100 gram egg white
  • 100 gram sugar
  • 100 gram gounded almonds
  • 20 gram all purpose flour
  • 2-1 oz baking squares chocolate
Optional filling for in between the cookies
  • 200 grams blanched almonds
  • 300 grams sugar
  • 1 tablespoon almond extract
  • 4 tablespoons corn syrup
Instructions
  1. Add the almonds to the food processor and grind them up till fine powder, Whisk the egg whites with the half of the sugar. After you've gotten a little foam, add the other half of the sugar.Continue whisking. Add the flour to the fine powder almond.
  2. Add the grind-ed almond mix to the whipped egg whites. Fill the pastry bag with this mixture and squirt on a greased baking sheet. Sprinkle with almonds if you like. Bake in an oven at 180 degrees for 10 minutes. Put the chocolate in a bowl microwave for a minute or so. Stir in between till all melted. Take two cooled of pieces of cookies and dip the ends in melted chocolate.
  3. You can add marzipan in between the cookies but you can eat them without it to. To make the marzipan grind the almonds in a food processor for about two minutes. Keep it going till it's fine powder, when it nearly forms clumps, that’s when you’ve got it right. Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined.
  4. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.

 

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Catfish Baked

May 13, 2012 by

 

Catfish are not beautiful to look at, with their odd whiskers and big, gaping mouths, but beauty is not important when it comes to choosing fish that is flavorful. Catfish have skin that is similar to that of an eel, which is thick, slippery, and strong. All catfish should be skinned before cooking. The easiest method to skin a catfish is to nail the head of the dead fish to a board, hold on to its tail, and pull the skin off with pliers.

Channel catfish are farmed in Mississippi, Louisiana, and Arkansas. Mississippi is the world’s leading producer of pong-raised catfish. Of all the catfish grown in the United States, 80 percent comes from Mississippi, where more than 102,000 acres are devoted to catfish farms. Humphreys County, Mississippi, produces about 70 percent of the catfish consumed in the United States, and has over 30,000 acres under water. The town of Belzoni, in Humphreys County, is called the “Catfish Capital of the World.” Each spring the streets of down town Belzoni are transformed into a large carnival during the World Catfish Festival. Due in part to its reputation as a family oriented event, the World Catfish Festival has received several awards including Top 100 Events in North America and Top 20 Events of the Southeast. Info from Whats cooking in America

You can use this seasoning mix on any kind of fish.

Ingredients

2 tbsp olive oil
2 tsp garlic
2 tsp dried thyme
2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
1/4 teaspoon pepper
1/2 cup bread crumbs
Pam olive oil
4 (8 ounce) fillets catfish.

Instructions

1.  In a small bowl combine the first seven ingredients.

2.Spray some olive oil on the foil. Brush the seasoning mix over both sides of fish. Sprinkle some breadcrumbs over the fish and bake at 450 F for 10-13 minutes or until fish flakes easily with a fork.

Catfish Baked
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 tbsp olive oil
  • 2 tsp garlic
  • 2 tsp dried thyme
  • 2 tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp hot pepper sauce
  • ¼ teaspoon pepper
  • ½ cup bread crumbs
  • Pam olive oil
  • 4 (8 ounce) fillets catfish.
Instructions
  1. In a small bowl combine the first seven ingredients.
  2. Spray some olive oil on the foil. Brush the seasoning mix over both sides of fish. Sprinkle some breadcrumbs over the fish and bake at 450 F for 10-13 minutes or until fish flakes easily with a fork.

 

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Foo Young Hai (Indonesian, Dutch)

May 12, 2012 by

Foo Young Hai

I could not find a lot about the history of Foo Yong Hai, but I believe it must have had traveled through a long and winding path to become the way it is now. But Nevertheless during its spread in Western Europe Foo Young Hai has gradually changed and was adapted as a more western style omelet with fillings inside, while in Canton, the standard way of cooking fried Foo Yong eggs is actually mix the ingredients (Cantonese BBQ pork strips and other vegetables) with the beaten egg yolk before frying. Apart from that, I found out that “hai” means crab. The Foo Yong Hai that I know mostly uses prawns, shrimps or chicken. Either way it’s a delicious dish. In this recipe I used chicken.

Ingredients

6 eggs
4 skinless boneless chicken thighs
2 leeks
1 tray of mushrooms
1/2 tsp salt
3/4 tsp pepper
For the foo young hai sauce:

4 cups bouillon (you can make that by boiling the chicken in water and add a bouillon cube)
1 cup of tomato ketchup
1/3 cup of sugar
6 tbsp ketjap manis (sweet soya sauce)
2 tsp ginger
2 cups cooked rice.

Instructions

1.  First start making the Foo Young Hai Sauce. Cook the chicken in a pot with water, add 1 chicken bouillon cube. Boil till the chicken is done. Take the chicken out then add the tomato ketchup, sweet soya sauce, sugar and ginger to the 4 cups of broth. Add diluted cornstarch to make the sauce thick. You can freeze the sauce before you add the diluted cornstarch.

storyboard foo young hai

2. Shredd the chicken. Cut the leeks in rings and rinse with water to get all the sand out. Cut up the mushrooms. Put some olive oil in a hot skillet, add the leeks, mushrooms, shredded chicken and pepper and salt.

storyboard foo young hai2

3. Now it’s time to make the omelet. Beat the eggs. The skillet has to be hot, add some olive oil then pour in the egg mixture. Pull on the side so the egg mixture can run under it. Do that all around. When the omelet is nearly done, add on one side the vegetable meat mixture, then flip the opposide over the meat vegatable mixture. Put the omelet on some cooked rice and pour the babi pangang sauce over your omelet.

storyboard foo young hai 3

Foo Young Hai
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Indonesian/Dutch
Serves: 4
Ingredients
  • 6 eggs
  • 4 skinless boneless chicken thighs
  • 2 leeks
  • 1 tray of mushrooms
  • ½ tsp salt
  • ¾ tsp pepper
  • For the foo young hai sauce: 4 cups bouillon (you can make that by boiling the chicken in water and add a bouillon cube)
  • 1 cup of tomato ketchup
  • ⅓ cup of sugar
  • 6 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp ginger
  • 2 cups cooked rice.
Instructions
  1. First start making the Foo Young Hai Sauce. Cook the chicken in a pot with water, add 1 chicken bouillon cube. Boil till the chicken is done. Take the chicken out then add the tomato ketchup, sweet soya sauce, sugar and ginger to the 4 cups of broth. Add diluted cornstarch to make the sauce thick. You can freeze the sauce before you add the diluted cornstarch.
  2. Shred the chicken. Cut the leeks in rings and rinse with water to get all the sand out. Cut up the mushrooms. Put some olive oil in a hot skillet, add the leeks, mushrooms, shredded chicken and pepper and salt.
  3. Now it's time to make the omelet. Beat the eggs. The skillet has to be hot, add some olive oil then pour in the egg mixture. Pull on the side so the egg mixture can run under it. Do that all around. When the omelet is nearly done, add on one side the vegetable meat mixture, then flip the opposite over the meat vegetable mixture. Put the omelet on some cooked rice and pour the Foo Young Hai sauce over your omelet.

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White Bean Chili Chicken

May 7, 2012 by

Ingredients

  • 2 chicken breast
  • 2 tbsp chicken base
  • enough water to cover the chicken
  • 2 cans white northern beans
  • 1 can drained diced tomatoes
  • 1 can of diced green chiles
  • 1 chopped onion
  • 1 tbsp crushed garlic
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper
  • shredded Montery Jack Cheese
  • chopped green onions

Instructions

  1. Put the chicken breast in a pot, add enough water to cover the chicken. Add the chicken base and simmer (about 1.2 hour) or until the chicken is done. Cut the onion up, add 1 tbsp olive oil to the skillet and add the onion and garlic, brown lightly.
  2. Take the chicken out of the broth, and strain the broth. Shred the chicken and put it back in the broth. Add the beans, tomatoes, chiles, onion, garlic and seasonings. Simmer for about an 1/2 hour. Serve with some Monterrey Jack Cheese and green onions. If you like it thick simmer till the stock is more reduced.

White Bean Chili Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Universal
Ingredients
  • 2 chicken breast
  • 2 tbsp chicken base
  • enough water to cover the chicken
  • 2 cans white northern beans
  • 1 can drained diced tomatoes
  • 1 can of diced green chiles
  • 1 chopped onion
  • 1 tbsp crushed garlic
  • 1 tbsp olive oil
  • ½ tsp oregano
  • ½ tsp coriander
  • ¼ tsp cumin
  • ⅛ tsp cayenne pepper
  • shredded Montery Jack Cheese
  • chopped green onions
Instructions
  1. Put the chicken breast in a pot, add enough water to cover the chicken. Add the chicken base and simmer (about 1.2 hour) or until the chicken is done. Cut the onion up, add 1 tbsp olive oil to the skillet and add the onion and garlic, brown lightly.
  2. Take the chicken out of the broth, and strain the broth. Shred the chicken and put it back in the broth. Add the beans, tomatoes, chiles, onion, garlic and seasonings. Simmer for about an ½ hour. Serve with some Monterrey Jack Cheese and green onions. If you like it thick simmer till the stock is more reduced.

 

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Maque Choux

May 6, 2012 by

Maque choux, pronounced mock shoe, is a vegetable side dish popular in the South region of the United States, particularly among the residents of southern Louisiana. The ingredients commonly include corn, onions, green bell pepper and tomatoes. Some recipes call for the addition of garlic and celery. All the ingredients are normally braised until they soften and then hot sauce or cayenne pepper is added to enhance the flavors of the vegetables.

The origins of the term maque choux are not clearly defined. The phrase can be traced to Cajun French and may have been influenced by the word machica, which is a Spanish term for a traditional dish of toasted corn meal. Other sources cite the Cajun French word maigrchou, which means thin child, as the root for the term, based on a variation of maque choux that is commonly thinned with milk or cream and resembles a soup. Another possible origin of the phrase is moque-chou, which when translated from the French language means mock cabbage, indicating that cabbage may once have been included in the recipe.

Ingredients

2 cups of fresh clean corn
1/2 cup cream
6 strips of bacon
1 small onion, chopped
1 medium tomato, chopped
1/2 bell pepper, chopped
1 green onion
1 tsp Louisiana hot sauce

Instructions

Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.

Maque Choux
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups of fresh clean corn
  • ½ cup cream
  • 6 strips of bacon
  • 1 small onion, chopped
  • 1 medium tomato, chopped
  • ½ bell pepper, chopped
  • 1 green onion
  • 1 tsp Louisiana hot sauce
Instructions
  1. Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.

 

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Pickled Cucumber

Apr 30, 2012 by

Ingredients

  • 1 English Cucumber
  • ½ tbsp salt
  • 1 tbsp sugar
  • 1 tsp mustard
  • 1 tbsp vinegar
  • dash of pepper

Instructions

  1. Peel and slice the cucumber, you don’t have to take the peel of in you don’t want to. The English Cucumbers skin is not that thick. Sprinkle 1/2 tbsp salt on the cucumber and let it sit for a about an hour. Then squeeze the liquid out. Add 1 tbsp sugar, 1 tsp mustard, 1 tbsp vinegar and a dash of pepper. Pickled Cucumber is one of those sides you can have with several dishes.


Cucumber Pickeled
 
Ingredients
  • 1 English Cucumber
  • ½ tbsp salt
  • 1 tbsp sugar
  • 1 tsp mustard
  • 1 tbsp vinegar
  • dash of pepper
Instructions
  1. Peel and slice the cucumber, Sprinkle ½ tbsp salt on the cucumber and let it sit for a about an hour. Then squeeze the liquid out. Add 1 tbsp sugar, 1 tsp mustard, 1 tbsp vinegar and a dash of pepper.

 

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French Fries

Apr 29, 2012 by

French-fried potatoes were likely invented during the 18th century in the area that later became Belgium. The name “French” was applied to them in (American) English at the beginning of the 19th century. The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb: “to fry” can mean either sauteing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites (“deep-fried potatoes”). Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term “French fried” was being used for foods such as onion rings or chicken, apart from potatoes. The verb “to french”, though not attested until after “French fried potatoes” had appeared, can refer to “julienning” of vegetables as is acknowledged by some dictionaries while others only refer to trimming the meat off the shanks of chops.

Ingredients

  • 6 Russet potatoes
  • canola oil
  • kosher salt

Instructions

  1. Cut the potatoes up in equal size. Soak the fries in water and wash and rinse at least twice. You have to dry the fries and the easiest way to do that is with the salad spinner, and after that I pat them dry.
  2. Deep fry (don’t put the lid on it otherwise they will definitely turn soggy )the fries in the canola oil 160C (325 F) for about 7 min. Take them out and let them cool down. At this point you could freeze them and use the fries at a later time. Increase the heat to 175 C (350 F) and fry them again till crisp and golden. Sprinkle with some kosher salt and eat them with some French fries mayonnaise. I haven’t found the perfect Dutch french fries mayonnaise recipe. In the meantime I use the commercial one.

French Fries
 
Prep time
Cook time
Total time
 
French-fried potatoes were likely invented during the 18th century in the area that later became Belgium. The name "French" was applied to them in (American) English at the beginning of the 19th century. The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb: "to fry" can mean either sauteing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites ("deep-fried potatoes"). Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term "French fried" was being used for foods such as onion rings or chicken, apart from potatoes. The verb "to french", though not attested until after "French fried potatoes" had appeared, can refer to "julienning" of vegetables as is acknowledged by some dictionaries while others only refer to trimming the meat off the shanks of chops.
Ingredients
  • 6 Russet potatoes
  • canola oil
  • kosher salt
Instructions
  1. Cut the potatoes up in equal size. Soak the fries in water and wash and rinse at least twice. You have to dry the fries and the easiest way to do that is with the salad spinner, and after that I pat them dry.
  2. Deep fry (don't put the lid on it otherwise they will definitely turn soggy )the fries in the canola oil 160C (325 F) for about 7 min. Take them out and let them cool down. At this point you could freeze them and use the fries at a later time. Increase the heat to 175 C (350 F) and fry them again till crisp and golden. Sprinkle with some kosher salt and eat them with some French fries mayonnaise. I haven't found the perfect Dutch french fries mayonnaise recipe. In the meantime I use the commercial one.

 

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Potato au Gratin (three cheese)

Apr 25, 2012 by

Au Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

Ingredients

  • 8 Potatoes
  • 1/2 stick margarine
  • 3 kind of cheeses ea. cheddar, mozzarella, Parmesan
  • 1/2 cup of heavy cream
  • 1tsp white pepper
  • 1 dash of Tabasco
  • 1 tsp. nutmeg.

Instructions

  1. Peel the potatoes and slice the potatoes with the mandolin. Put the cream and seasoning in a pot and add the potatoes. Cook for about 8 min. Mix the cheeses and add 1 tbsp. of all purpose flour. Grease the casserole dish. The first layer potatoes, second layer cream sauce, third layer cheese, fourth layer potatoes, fifth layer cream sauce, sixth layer cheese. Cover with foil and put in a preheated oven of 450F, cook for about 20 min. Take of the foil and cook for another 10 min.

Potato au Gratin
 
Prep time
Cook time
Total time
 
Au Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.
Ingredients
  • 8 Potatoes
  • ½ stick margarine
  • 3 kind of cheeses ea. cheddar, mozzarella, Parmesan
  • ½ cup of heavy cream
  • 1tsp white pepper
  • 1 dash of Tabasco
  • 1 tsp. nutmeg.
Instructions
  1. Peel the potatoes and slice the potatoes with the mandolin. Put the cream and seasoning in a pot and add the potatoes. Cook for about 8 min. Mix the cheeses and add 1 tbsp. of all purpose flour. Grease the casserole dish. The first layer potatoes, second layer cream sauce, third layer cheese, fourth layer potatoes, fifth layer cream sauce, sixth layer cheese. Cover with foil and put in a preheated oven of 450F, cook for about 20 min. Take of the foil and cook for another 10 min.

 

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Succotash

Apr 24, 2012 by

True succotash contains lima beans and corn. The rest seems to be up for grabs. Succotash is thought to be one of the first recipes the Algonquin Indians taught the settlers at Plymouth Rock. Succotash was also made by the Narragansett Indians, who called it misckquitash, which means “boiled corn”. It is notable that the two primary ingredients are two of the main agricultural crops of many Native American tribes.

Ingredients

  • 1 cup of frozen corn
  • 1/2 bag of frozen lima beans
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 4 green onions
  • 1 sm onion
  • 1 garlic clove
  • 1 tsp thyme
  • 4 strips of bacon
  • 1/2 cup of chicken broth or cream

Instructions

  1. Cut up the bacon, bell pepper, red pepper , green onion and onion. Put in a skillet 2 tbsp olive oil, add the bellpepper and onions. Cook for about 5 min,. then add the bacon cook another 5 min. Add corn to the pan and yes cook another 5 min, (Now if you use fresh corn and lima beans. you need to cook them separate for about 10 minutes or until tender) Add the lima beans and cook another 5 min. Stir in the thyme pepper and salt according to your taste. Add the cream or chicken broth and cook for another 5 min.

Succotash
 
Ingredients
  • 1 cup of frozen corn
  • ½ bag of frozen lima beans
  • ½ red bell pepper
  • ½ green bell pepper
  • 4 green onions
  • 1 sm onion
  • 1 garlic clove
  • 1 tsp thyme
  • 4 strips of bacon
  • ½ cup of chicken broth or cream
Instructions
  1. Cut up the bacon, bell pepper, red pepper , green onion and onion. Put in a skillet 2 tbsp olive oil, add the bellpepper and onions. Cook for about 5 min,. then add the bacon cook another 5 min. Add corn to the pan and yes cook another 5 min, (Now if you use fresh corn and lima beans. you need to cook them separate for about 10 minutes or until tender) Add the lima beans and cook another 5 min. Stir in the thyme pepper and salt according to your taste. Add the cream or chicken broth and cook for another 5 min.

 

 

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Turkey Deep Fried

Apr 24, 2012 by

Deep Fried Turkey has become very popular in the deep south. The deep frying process seals the outside. The deep fried turkey is anything but greasy, actually it’s very juicy. About ten years ago fried turkeys received national press and caught the attention of mainstream America

Safety Tips: Remember you’re dealing with gallons of dangerously hot oil, so make sure there are no kids or pets running around. And you want to wear some old shoes that you can slip out of easily and long pants just in case you do spill some oil on you. Do this outside, don’t make an attempt to do this indoors. Place fryer on level dirt or grassy area. Avoid frying on wood decks, which could catch fire. For safety reasons have a fire extinguisher ready

Ingredients

  • 1 turkey
  • 5 gallon Peanut Oil
  • 1 meat Injector Seasoning
  • 1 bottle Cajun Seasoning
  • 1 fire extinguisher

Instructions

  1. Clean the turkey inside and outside, remove giblets and drain cavity. To measure how much oil you need you put the raw turkey in the pot and add enough water to cover the turkey. Put a mark where the water was at. Take the turkey out dry the pot and fill with peanut oil to the level where you left the mark.
  2. Season the turkey with meat injector seasonings and rub slightly with Cajun seasonings. Turn on the turkey fryer and heat the oil to 350F. Depending on the amount of oil used, this usually takes about 45 min., (Its not necessary to use peanut oil to fry the turkey; it’s just what’s commonly used because of its flavor as well as its very high smoking point; you don’t want your oil catching fire. Any cooking oil that’s good for deep-frying and has a high smoking point (450F, preferably) will do corn oil, safflower oil, even canola oil.)
  3. Once the oil has come to temperature, place the basket with the turkey in the pot very slowly. Whole turkey requires approximately 3 minutes per pound to cook. ea. 18lb turkey should take about 54 minutes. Allow the turkey to rest for 20 min.

Turkey Deep Fried
 
Ingredients
  • 1 turkey
  • 5 gallon Peanut Oil
  • 1 meat Injector Seasoning
  • 1 bottle Cajun Seasoning
  • 1 fire extinguisher
Instructions
  1. Clean the turkey inside and outside, remove giblets and drain cavity. To measure how much oil you need you put the raw turkey in the pot and add enough water to cover the turkey. Put a mark where the water was at. Take the turkey out dry the pot and fill with peanut oil to the level where you left the mark.
  2. Season the turkey with meat injector seasonings and rub slightly with Cajun seasonings. Turn on the turkey fryer and heat the oil to 350F. Depending on the amount of oil used, this usually takes about 45 min., (Its not necessary to use peanut oil to fry the turkey; it's just what's commonly used because of its flavor as well as its very high smoking point; you don't want your oil catching fire. Any cooking oil that's good for deep-frying and has a high smoking point (450F, preferably) will do corn oil, safflower oil, even canola oil.)
  3. Once the oil has come to temperature, place the basket with the turkey in the pot very slowly. Whole turkey requires approximately 3 minutes per pound to cook. ea. 18lb turkey should take about 54 minutes. Allow the turkey to rest for 20 min.

 

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

Deep Fried Turkey recipe card

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