Tomato Soup

Jan 26, 2012 by

 

Contrary to popular belief, tomatoes have been grown as a food since the 16th century, though they have in various times and places been regarded as both poisonous and decorative plants.

The Italian name for the tomato is pomodoro, meaning “apple of love” or “golden apple,” because the first to reach Europe were yellow varieties.

Tomatoes were not cultivated in North America until the 1700s, and then only in home gardens. In colonial America (1620-1763), tomatoes were thought to be poisonous and were grown as an ornamental plant called the “love apple.” The odor of the leaves made people think it was poisonous. Actually tomatoes are very healthy. According to several studies, eating tomatoes and tomato-based products, as well as cooked and canned varieties, reduced the risk of several cancers, including prostate, lung and stomach. Other evidence found benefits for pancreatic, colorectal, esophageal, cervical, and breast cancers.

Ingredients

  • 3 pounds ripe plum tomatoes, cut in half
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart ( 4 cups) chicken stock

Instructions

  1. Preheat the oven to 400 F. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 min.
  2. Saute onion, garlic and red pepper flakes in 2 tbsp olive oil and butter, till slightly brown.
  3. Add the canned tomatoes, basil, thyme and chicken broth. Add the oven roasted tomatoes including the juice. Bring to a boil and simmer uncovered for 40 min. If you like your soup smooth you can put the soup in the blender and liquefy it or use your immerse blender. Strain the soup.

Tomato Soup

10 minPrep Time

1 hr, 15 Cook Time

1 hr, 25 Total Time

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Ingredients

  • 3 pounds ripe plum tomatoes, cut in half
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart ( 4 cups) chicken stock

Instructions

  1. Preheat the oven to 400 F. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 min.
  2. Saute onion, garlic and red pepper flakes in 2 tbsp olive oil and butter, till slightly brown.
  3. Add the canned tomatoes, basil, thyme and chicken broth. Add the oven roasted tomatoes including the juice. Bring to a boil and simmer uncovered for 40 min. If you like your soup smooth you can put the soup in the blender and liquefy it or use your immerse blender. Strain the soup.
Cuisine: Universal | Recipe Type: Soup
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Valentines Strawberry Cake

Jan 23, 2012 by

 

The History of Valentines Day:

Every February, across the country, candy, flowers, and gifts are exchanged between loved ones, all in the name of St. Valentine. But who is this mysterious saint and why do we celebrate this holiday. The history of Valentine’s Day, and its patron saint,is shrouded in mystery. But we do know that February has long been a month of romance. St. Valentine’s Day, as we know it today, contains vestiges of both Christian and ancient Roman tradition. So, who was Saint Valentine and how did he become associated with this ancient rite. Today, the Catholic Church recognizes at least three different saints named Valentine or Valentinus, all of whom were martyred.

One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men, his crop of potential soldiers. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine’s actions were discovered, Claudius ordered that he be put to death.

Other stories suggest that Valentine may have been killed for attempting to help Christians escape harsh Roman prisons where they were often beaten and tortured.

According to one legend, Valentine actually sent the first ‘valentine’ greeting himself. While in prison, it is believed that Valentine fell in love with a young girl (who may have been his jailor’s daughter) who visited him during his confinement. Before his death, it is alleged that he wrote her a letter, which he signed ‘From your Valentine,’ an expression that is still in use today. Although the truth behind the Valentine legends is murky, the stories certainly emphasize his appeal as a sympathetic, heroic, and, most importantly, romantic figure. It’s no surprise that by the Middle Ages, Valentine was one of the most popular saints in England and France.

The U.S. Greeting Card Association estimates that approximately one billion valentines are sent each year worldwide, making the day the second largest card-sending holiday of the year, behind Christmas. The association estimates that, in the US, men spend on average twice as much money as women. Info from history.com

Ingredients

For the cake:
2 1/2 cups cake flour
1 1/4 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3/4 cup butter softened
1 1/2 cups sugar
3/4 cup strawberry syrup
4 large eggs
3/4 tsp vanilla extract
1 recipe Strawberry Cream-Cheese Frosting
1/2 cup buttermilk
Red food coloring.
For the syrup:
1 tray of strawberries
1 cup of sugar
1 tbsp lime juice.
For the Strawberry Cream Cheese frosting:
1 (8-ounce) package cream cheese, softened
1 cup unsalted butter, softened
1/4 cup strawberry syrup
1 teaspoon vanilla extract
1 cup sugar

Instructions

1.  Preheat oven to 350F. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside. In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.
2.  In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add the syrup then.add the eggs, one at a time, beating well after each addition.

3. Clean the strawberries and put in a pot, add the water, sugar and lime juice. Simmer till the fruit is soft. Then pour this strawberries mixture through a sieve and press it through. This will make the strawberry syrup.

4. Scrape down sides of the bowl and add vanilla extract and enough food coloring to achieve desired color. Reduce mixer speed to low and add flour mixture, alternate with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly. Bake on the middle rack of oven for 25 to 30 minutes, or until a toothpick inserted in the center of each cake layer comes out clean. Cool completely on a wire rack.

5. To make the frosting: Beat the cream cheese, sugar, strawberry syrup, vanilla at medium-high speed with an electric mixer until smooth. Put the frosting on the cake when the cake layers are cool.

 

 

Valentines Strawberry Cake

45 minPrep Time

30 minCook Time

1 hr, 15 Total Time

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Ingredients

    for the cake:
  • 2 1/2 cups cake flour
  • 1 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup butter softened
  • 1 1/2 cups sugar
  • 3/4 cup strawberry syrup
  • 4 large eggs
  • 3/4 tsp vanilla extract
  • 1 recipe Strawberry Cream-Cheese Frosting
  • 1/2 cup buttermilk
  • Red food coloring.
  • For the syrup:
  • 1 tray of strawberries
  • 1 cup of sugar
  • 1 tbsp lime juice.
  • For the Strawberry Cream Cheese frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1/4 cup strawberry syrup
  • 1 teaspoon vanilla extract
  • 1 cup sugar

Instructions

  1. Preheat oven to 350F. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside. In a large bowl, sift flour, baking powder, salt, and baking soda together; set aside.
  2. In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add the syrup then.add the eggs, one at a time, beating well after each addition.
  3. Clean the strawberries and put in a pot, add the water, sugar and lime juice. Simmer till the fruit is soft. Then pour this strawberries mixture through a sieve and press it through. This will make the strawberry syrup.
  4. Scrape down sides of the bowl and add vanilla extract and enough food coloring to achieve desired color. Reduce mixer speed to low and add flour mixture, alternate with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly. Bake on the middle rack of oven for 25 to 30 minutes, or until a toothpick inserted in the center of each cake layer comes out clean. Cool completely on a wire rack.
  5. To make the frosting: Beat the cream cheese, sugar, strawberry syrup, vanilla at medium-high speed with an electric mixer until smooth. Put in refrigerator till cool before use.
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Chocolate Ganache Bourbon Cake

Jan 23, 2012 by

A chocolate Ganache is just chocolate melted and beaten into heavy cream. It’s a magic substance; it can be a glaze, a filling, a coating, a solid truffle it just depends on the ratio of cream to chocolate. I like a ratio of a bit more cream to chocolate for a whipped filling; this ensures that it doesn’t get too hard and difficult to spread. The bittersweet taste of a good chocolate Ganache is refreshing.

Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.

Ingredients

For the whipped chocolate ganache:
8 oz semisweet chocolate
2 cups heavy cream
2 tbsp brandy or bourbon
For the whipped cream:
2 cups of heavy cream
1 tbsp brandy or bourbon
1 tbsp sugar
1 bag whip it of Dr Oetker
For the cake:
3/4 cup butter
3 eggs on room temperature
2 1/2 cups cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
2 tsp vanilla
1/4 cup bourbon or brandy
1 cups milk
1/2 cup of chopped pecan nuts or any nuts you have available

Instructions

1. Put the chocolate in a large, heatproof bow. Heat the cream to boiling and pour over the chocolate. Let it sit for about ten minutes, then add the salt and flavoring, if desired, and stir by hand with a spatula. Refrigerate overnight. Whip with a stand mixer or beaters until soft, whipped, and slightly lightened in color. Put in the refrigerator until you layer the cake.

2.To make the whipped cream you add 2 cups of heavy cream to a bowl add 1 tbsp of bourbon or brandy, 1 tbsp sugar and 1 bag of whip it of Dr Oetker ( that keeps the whipped cream stiff, it’s a stabilizer). Put in the refgrigerator untill you layer the cake.

3. In a medium bowl stir together flour, baking powder and salt: set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar about 1/4 cup at a time, beating on medium speed until well combined. Beat for 2 minutes more after all sugar is gone. Add eggs 1 at a time beating after each egg for one minute. Beat in vanilla. Alternately add flour mixture and milk and brandy to butter mixture, beating on low speed after each addition just until combined. Bake at 375F oven for 25 min. You need only 1 cake layer for this cake, you can put the other one in the freezer for later use. Use a toothpick to check if it comes out clean.

4. After you let the cake cool down use toothfloss to half the cake. On the first layer you put the ganache, then top with the chopped pecans and then the whipped cream. Add the second layer of the cake and then another layer of ganache and whipped cream. Keep in the refrigerator to keep cool.

Chocolate Ganache Bourbon

12 hrPrep Time

45 minCook Time

12 hr, 45 Total Time

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Ingredients

    For the whipped chocolate ganache:
  • 8 oz semisweet chocolate
  • 2 cups heavy cream
  • 2 tbsp brandy or bourbon
  • For the whipped cream:
  • 2 cups of heavy cream
  • 1 tbsp brandy or bourbon
  • 1 tbsp sugar
  • 1 bag whip it of Dr Oetker
  • For the cake:
  • 3/4 cup butter
  • 3 eggs on room temperature
  • 2 1/2 cups cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 2 tsp vanilla
  • 1/4 cup bourbon or brandy
  • 1 cups milk
  • 1/2 cup of chopped pecan nuts or any nuts you have available

Instructions

  1. Put the chocolate in a large, heatproof bow. Heat the cream to boiling and pour over the chocolate. Let it sit for about ten minutes, then add the salt and flavoring, if desired, and stir by hand with a spatula. Refrigerate overnight. Whip with a stand mixer or beaters until soft, whipped, and slightly lightened in color. Put in the refrigerator until you layer the cake.
  2. To make the whipped cream you add 2 cups of heavy cream to a bowl add 1 tbsp of bourbon or brandy, 1 tbsp sugar and 1 bag of whip it of Dr Oetker ( that keeps the whipped cream stiff, it's a stabilizer). Put in the refrigerator until you layer the cake.
  3. In a medium bowl stir together flour, baking powder and salt: set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar about 1/4 cup at a time, beating on medium speed until well combined. Beat for 2 minutes more after all sugar is gone. Add eggs 1 at a time beating after each egg for one minute. Beat in vanilla. Alternately add flour mixture and milk and brandy to butter mixture, beating on low speed after each addition just until combined. Bake at 375F oven for 25 min. You need only 1 cake layer for this cake, you can put the other one in the freezer for later use. Use a toothpick to check if it comes out clean.
  4. After you let the cake cool down use tooth-floss to half the cake. On the first layer you put the ganache, then top with the chopped pecans and then the whipped cream. Add the second layer of the cake and then another layer of ganache and whipped cream. Keep in the refrigerator to keep cool.
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3 Citrus Pound Cake

Jan 22, 2012 by

The name Pound Cake comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leavens 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.

Ingredients

For the cake
1 grapefruit
1 lemon
1 lime
1/2 cup milk
1 tbsp grapefruit juice
1 1/2 cups unsalted softened butter
1 1/2 cups sugar
3 eggs
2 1/2 cups cake flour (If you don’t have cake flour, substitute 2 1/4 cups all-purpose flour)
1 vanilla bean
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
For the glaze
2 tbsp softened unsalted butter
1 tbsp reserved grapefruit juice
3/4 cup powdered sugar
grated grapfruit
lemon and lime peel.

Instructions

1.  Heat oven to 350F. Grease and flour 9 to 12-cup Bundt pan or 10-inch angel food cake (tube) pan. Set aside.

2. Grate peel from grapefruit, lemon, lime and orange. Place 2 tsp each grapefruit, lemon, lime and orange peel in small bowl; add milk and 1 tbsp grapefruit juice. Mix well.

3. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. (Mixture will appear curdled).

3. Stir together flour, baking powder, baking soda and salt in another small bowl. Combine gradually the dry flour mixture to the wet butter sugar egg mixture, alternately add the milk mixture, beating just until moistened after each addition.
4. Spread batter evenly into prepared pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack 10 minutes. Remove from pan. Cool completely.
5. Combine 2 tablespoons melted butter and reserved 1 tablespoon grapefruit juice in small bowl. Add powdered sugar; stir until well mixed. (Add 1 to 2 tablespoons additional grapefruit juice, if necessary, to reach desired glazing consistency.) Drizzle over cooled cake. Sprinkle with grated peel, if desired.

 

3 Citrus Pound Cake

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

    For the cake
  • 1 grapefruit
  • 1 lemon
  • 1 lime
  • 1/2 cup milk
  • 1 tbsp grapefruit juice
  • 1 1/2 cups unsalted softened butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 1/2 cups cake flour (If you don't have cake flour, substitute 2 1/4 cups all-purpose flour)
  • 1 vanilla bean
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • For the glaze
  • 2 tbsp softened unsalted butter
  • 1 tbsp reserved grapefruit juice
  • 3/4 cup powdered sugar
  • grated grapfruit
  • lemon and lime peel.

Instructions

  1. Heat oven to 350F. Grease and flour 9 to 12-cup Bundt pan or 10-inch angel food cake (tube) pan. Set aside.
  2. Grate peel from grapefruit, lemon, lime and orange. Place 2 tsp each grapefruit, lemon, lime and orange peel in small bowl; add milk and 1 tbsp grapefruit juice. Mix well.
  3. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. (Mixture will appear curdled).
  4. Stir together flour, baking powder, baking soda and salt in another small bowl. Combine gradually the dry flour mixture to the wet butter sugar egg mixture, alternately add the milk mixture, beating just until moistened after each addition.
  5. Spread batter evenly into prepared pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack 10 minutes. Remove from pan. Cool completely.
  6. Combine 2 tablespoons melted butter and reserved 1 tablespoon grapefruit juice in small bowl. Add powdered sugar; stir until well mixed. (Add 1 to 2 tablespoons additional grapefruit juice, if necessary, to reach desired glazing consistency.) Drizzle over cooled cake. Sprinkle with grated peel, if desired.
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Chicken Fried Steak

Jan 22, 2012 by

Chicken Fried Steak:

is the classic example of an inexpensive regional folk food utilized by working-class folk and generally categorized as comfort food.

The precise origins of this dish is unclear, but many sources attribute its development to German and Austrian immigrants moving to beef-growing areas of western Louisiana, Texas, Oklahoma, and possibly further north into Kansas, who brought recipes for Wiener Schnitzel from Europe to the USA. Now I am still wondering why call it chicken fried steak and there is not one piece of chicken in this dish. So I did a litle research and found out that one of the earliest mentions of a similar food is a recipe for veal cutlets. By the late nineteenth century numerous cook books provided the recipe. At that time the delicacy was usually called pan-fried steak or country-fried steak, or some similar designation, and it was very similar to the fried pork cutlets so popular in the South, where the swine industry was much more important than beef production. Chicken-fried steak is almost identical to German schnitzel

The actual term “chicken fried steak” was probably developed in the 1930s. It is possible the name change for this recipe was due to the war with Germany.

Ingredients

  • 2 eggs
  • 2 cups of buttermilk or regular milk
  • 1 tbsp black pepper
  • 1 tbsp all seasoning salt
  • 1/2 tbsp cayenne pepper
  • cube steak (round steak tenderized) traditionally you use flour for variety use 1 1/2 cup flour
  • 1 1/2 cup Panko. If you don’t have Panko use 3 cups flour
  • 1 cup canola oil.

Instructions

  1. Add 1 cup of canola oil to the skillet and put on high. You need to have 2 dishes one for the egg wash and one for the flour. Add the eggs to the buttermilk or milk and whip it. Add the seasonings to the flour. Put the cube steak first in the egg wash then in the flour mix, again in the egg wash then one more time in the flour mix. Fry the meat in the skillet, flip the meat over when you see it slightly browned on the edges. When fried on both sides put on a separate plate till all the cubes are done.
  2. To make the gravy pour all the gravy in a measuring cup and put back in the skillet 1/4 cup, then add 1/3 cup of the flour mix. Whisk the flour into the grease. Then add 1/2 cup of the milk, whisk till smooth. If the gravy is too thick for you just add some more milk. Pour the gravy over the meat.

Chicken Fried Steak

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 2 eggs
  • 2 cups of buttermilk or regular milk
  • 1 tbsp black pepper
  • 1 tbsp all seasoning salt
  • 1/2 tbsp cayenne pepper
  • cube steak (round steak tenderized) traditonally you use flour for variety use 1 1/2 cup flour
  • 1 1/2 cup Panko. If you don't have Panko use 3 cups flour
  • 1 cup canola oil.

Instructions

  1. Add 1 cup of canola oil to the skillet and put on high. You need to have 2 dishes one for the egg wash and one for the flour. Add the eggs to the buttermilk or milk and whip it. Add the seasonings to the flour. Put the cube steak first in the egg wash then in the flour mix, again in the egg wash then one more time in the flour mix. Fry the meat in the skillet, flip the meat over when you see it slightly browned on the edges. When fried on both sides put on a separate plate till all the cubes are done.
  2. To make the gravy pour all the gravy in a measuring cup and put back in the skillet 1/4 cup, then add 1/3 cup of the flour mix. Whisk the flour into the grease. Then add 1/2 cup of the milk, whisk till smooth. If the gravy is too thick for you just add some more milk. Pour the gravy over the meat.
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Sweet and Sour Chicken

Jan 22, 2012 by

Ingredients

  • 1 tray of Chicken breast
  • 1 onion
  • 1 green bell pepper
  • 1 tray of mushrooms
  • 1 clove of garlic
  • 1 small can of pineapple
  • 1 jar of la Choy of sweet and sour sauce
  • 3 tbsp cornstarch
  • 2 tbsp soya sauce
  • Season all seasoning to your taste

Instructions

  1. Cut the meat up and season with pepper, all season salt and chopped garlic. Add the cornstarch and soya sauce. Mix it all up
  2. In another skillet cook the vegetables, till done.
  3. Put in the skillet 2 tbsp olive oil, fry the chicken till done on all sides. Add the cooked vegetables to the skillet with the fried chicken. Then add the sweet and sour sauce, cook for about 15 min. The last thing you add is the pineapple and cook for another 10 min.

Sweet and Sour Chicken

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

  • 1 tray of Chicken breast
  • 1 onion
  • 1 green bell pepper
  • 1 tray of mushrooms
  • 1 clove of garlic
  • 1 small can of pineapple
  • 1 jar of la Choy of sweet and sour sauce
  • 3 tbsp cornstarch
  • 2 tbsp soya sauce
  • Season all seasoning to your taste

Instructions

  1. Cut the meat up and season with pepper, all season salt and chopped garlic. Add the cornstarch and soya sauce. Mix it all up
  2. In another skillet cook the vegetables, till done.
  3. Put in the skillet 2 tbsp olive oil, fry the chicken till done on all sides. Add the cooked vegetables to the skillet with the fried chicken. Then add the sweet and sour sauce, cook for about 15 min. The last thing you add is the pineapple and cook for another 10 min.
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Crack Rotel

Jan 22, 2012 by


We all heard of the Velveeta Rotel dip, in my opinion this one is way better then the Velveeta Rotel dip. My niece Karlesha told me what was in her crack rotel dip. I made it similar like hers but added pico de gallo. Once you taste this dip you will understand the name:) It is that good you can’t stop eating it. Someone said it was like crack, they couldn’t stop eating it…hence the name:). You can eat it cold or hot.

Ingredients

2 blocks of cream cheese
1/4 cup cooked jimmy dean breakfast sausage
1/4 cup salsa
For the Pico de Gallo
1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Annaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice.

Instructions

  1. First we need to make the Pico de Gallo. Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put that in the refrigerator so it can marinate for at least an hour.
  2. Put the 2 cream cheese blocks in a bowl, microwave for 1 1/2 minute. Add 1/4 chunky salsa and 1/4 cup cooked Jimmy Dean. Mix it all up and top it off with the Pico de Gallo. Eat with brown bean tortilla chips. If you like to eat this dip warm put all in a crock pot.

Crack Rotel

We all heard of the Velveeta Rotel dip, in my opinion this one is way better then the Velveeta Rotel dip. My niece Karlesha told me what was in her crack rotel dip. I made it similar like hers but added pico de gallo. Once you taste this dip you will understand the name:) It is that good you can't stop eating it. Someone said it was like crack, they couldn't stop eating it...hence the name:). You can eat it cold or hot.

20 minPrep Time

8 minCook Time

28 minTotal Time

Author:

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Ingredients

  • 2 blocks of cream cheese
  • 1/4 cup cooked jimmy dean breakfast sausage
  • 1/4 cup salsa
  • For the Pico de Gallo
  • 1 mango
  • 1/3 cup chopped cilantro (if you don't like cilantro use parsley)
  • 2 green onions
  • 1/2 small onion minced
  • 2 chopped tomatoes
  • 1 Annaheim pepper
  • 1/2 tsp pepper
  • 1/8 tsp salt
  • 2 tbsp lemon juice.

Instructions

  1. First we need to make the Pico de Gallo. Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put that in the refrigerator so it can marinate for at least an hour.
  2. Put the 2 cream cheese blocks in a bowl, microwave for 1 1/2 minute. Add 1/4 chunky salsa and 1/4 cup cooked Jimmy Dean. Mix it all up and top it off with the Pico de Gallo. Eat with brown bean tortilla chips. If you like to eat this dip warm put all in a crock pot.
Cuisine: American | Recipe Type: Appetizer/Snack
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Pico de Gallo

Jan 21, 2012 by

Pico de gallo can be used in much the same way as other Mexican salsas, Kenyan Kachumbari or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

In some regions of Mexico, a fruit salad (watermelon, orange, jicama, cucumber and sometimes melon and papaya) tossed in lime juice and hot sauce or chamoy and sprinkled with a salty chili powder is also known as pico de gallo; it is a popular snack and usually sold outside schools, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, salsa bandera or salsa mexicana, because the colors red (tomato), white (onion), and green (chili) are the colors of the Mexican flag.

One of the sources for the name “rooster’s beak” could be the beak-like shape and the red color of the chilis used to make it. According to food writer Sharon Tyler Herbst,it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster.

Another suggested etymology is that pico is derived from the verb picar, which has two meanings: 1) to mince or chop, and 2) to bite, sting or peck. The rooster, gallo in Spanish, is a common metaphor for the hyper-masculine (“macho”) male in Mexican culture. One example of such machismo is taking pride in withstanding the spicy burn of chilis.

However, neither theory can be considered definite, as they assume the use of hot chilis. In many regions of Mexico the term “pico de gallo” refers to any of a variety of salads, condiments or fillings made with sweet fruits, tomatoes, tomatillos, avocado or mild chilis — not necessarily with hot chilis, or any chilis at all. Thus, the name could be a simple allusion to the bird feed-like minced texture and appearance of the sauce.

The source of this article is wikipedia, the free encyclopedia.

Ingredients

1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Anaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice

Instructions

1.   Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour. You can add this to your taco’s fajita’s or eat it like a dip.

 

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Pico de Gallo

15 minPrep Time

15 minTotal Time

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Ingredients

  • 1 mango
  • 1/3 cup chopped cilantro (if you don't like cilantro use parsley)
  • 2 green onions
  • 1/2 small onion minced
  • 2 chopped tomatoes
  • 1 Anaheim pepper
  • 1/2 tsp pepper
  • 1/8 tsp salt
  • 2 tbsp lemon juice

Instructions

  1. Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour. You can add this to your taco's fajita's or eat it like a dip.
Cuisine: TexMex | Recipe Type: Snack/Appetizer
7.6.4
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http://arrisje.com/pico-de-gallo/

 
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Goulash

Jan 20, 2012 by

This thick, hearty dish was (and still is) a very popular dish among herdsmen in Hungary. This peasant dish got on the table only towards the end of the 19th century. Restaurants started to put goulash on their menus to. By the second half of the 20th century the soup became the number one dish of Hungary. It got this name because the herdsman of Hungary often travelled far from home on horseback with their sheep to find better pastures on the Hungarian plains. At nightfall the herdsman’s would build a fire, slaughter an animal and then cook it for several hours in a large pot hanging over the fire known as a bográc.

There are many different ways of making goulash, as it is with every dish. Goulash can be served with potatoes, dumplings, spatzle, or just as a stand-alone dish with bread.

Ingredients

  • 2 lb beef (I used chuck blade steak)
  • 2 tbsp olive oil
  • 1 large onion
  • 2 tbsp crushed garlic
  • 1 tray of mushrooms
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 2 tbsp Hungarian Paprika (that is a must)
  • 2 tsp caraway seeds
  • 1 tsp black pepper
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 bay leaves
  • 16 oz tomato sauce
  • 4 cups chicken broth
  • sour cream

Instructions

  1. In a large pan saute the onion in the olive oil, add 1 tbsp of sugar to caramelize the onion. Then add the caraway seeds, the Hungarian paprika, bay leaves and the tomato sauce.
  2. Add the chicken or beef broth. It’s just my personal preference to use chicken broth. Add the cut up beef to the pot and add the salt and pepper. Simmer for about 2 hours. In a skillet cook the mushrooms and bell peppers add the cooked veggies to the pot right before serving. . If you like your soup thick add some diluted cornstarch. And top it off with a tbsp of sour cream.

Goulash

There are many different ways of making goulash, as it is with every dish. Goulash can be served with potatoes, dumplings, spatzle, or just as a stand-alone dish with bread.

15 minPrep Time

2 hrCook Time

2 hr, 15 Total Time

Author:

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Ingredients

  • 2 lb beef (I used chuck blade steak)
  • 2 tbsp olive oil
  • 1 large onion
  • 2 tbsp crushed garlic
  • 1 tray of mushrooms
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 2 tbsp Hungarian Paprika (that is a must)
  • 2 tsp caraway seeds
  • 1 tsp black pepper
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 bay leaves
  • 16 oz tomato sauce
  • 4 cups chicken broth
  • sour cream

Instructions

  1. In a large pan saute the onion in the olive oil, add 1 tbsp of sugar to caramelize the onion. Then add the caraway seeds, the Hungarian paprika, bay leaves and the tomato sauce.
  2. Add the chicken or beef broth. It's just my personal preference to use chicken broth. Add the cut up beef to the pot and add the salt and pepper. Simmer for about 2 hours. In a skillet cook the mushrooms and bell peppers add the cooked veggies to the pot right before serving. . If you like your soup thick add some diluted cornstarch. And top it off with a tbsp of sour cream.
Cuisine: Hungarian | Recipe Type: Soup
7.6.4
9
http://arrisje.com/goulash/

 

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Banana Pudding (not yo mama’s)

Jan 18, 2012 by

Banana pudding has a long history dating back to the 19 century, there isn’t much information available. What I did find is that bananas began to be marketed in the United States around the 19th century. Cooks were fascinated by this exotic fruit and began using them in existing recipes of cooked puddings and baked custards topped with meringue. A 1902 cookbook contains recipes for fried bananas, baked bananas, banana pudding, and banana cake in a section called Hawaiian recipes.

In 1901 Nabisco began marketing vanilla wafers. No one seems to know which cook was the first to line the pudding dish with vanilla wafers but it caught on quickly, especially after Nabisco began printing the recipe on their vanilla wafer package. Banana pudding is a dessert common in the Southern United States.

I personally do not care for the vanilla wafers so I use chessman cookies.

Ingredients

  • 2 pkgs. Pepperidge Farm Chessmen Cookies
  • 5 Bananas
  • 1/2 can condensed milk
  • 1 pkg. softened cream cheese
  • 1/2 tub cool whip
  • 1 pkg. instant vanilla pudding
  • 3 cup milk

Instructions

  1. Use a 9×11 pan. Put one layer of cookies on the bottom of the dish. And add the sliced bananas. Mix the milk with the instant pudding and put to the side. Next mix the softened cream cheese and the condensed milk. Combine the cream cheese/condensed milk mixture with the instant pudding. Then, fold the cool whip into that mixture. Pour the entire mixture over the bananas. Add another layer of cookies on top of pudding. Let chill 30 minutes before serving.

Not Yo Mamaâ??s Banana Pudding

40 minPrep Time

40 minTotal Time

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Ingredients

  • 2 pkgs. Pepperidge Farm Chessmen Cookies
  • 5 Bananas
  • 1/2 can condensed milk
  • 1 pkg. softened cream cheese
  • 1/2 tub cool whip
  • 1 pkg. instant vanilla pudding
  • 3 cup milk

Instructions

  1. Use a 9x11 pan. Put one layer of cookies on the bottom of the dish. And add the sliced bananas. Mix the milk with the instant pudding and put to the side. Next mix the softened cream cheese and the condensed milk. Combine the cream cheese/condensed milk mixture with the instant pudding. Then, fold the cool whip into that mixture. Pour the entire mixture over the bananas. Add another layer of cookies on top of pudding. Let chill 30 minutes before serving.
7.6.4
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Spanish Rice

Jan 16, 2012 by

Spanish food is quite different from that of many other European countries in that it makes heavy use of rice; a staple that is more commonly associated with Asian countries. In order to understand exactly why the Spanish use rice so much in their cuisine it is beneficial to recount the history of Spanish rice. Spain was ruled by the Moors, who in turn were heavily influenced by the cuisine and culture of Muslim Arabs form the Middle East. It is widely believed that it was the Moors who laid the foundation stone in the history of Spanish rice by introducing it to the local population. By the time the Moors were expelled from Spain more than 700 years after they first arrived, rice had already developed a long established history among the Spanish people who were not prepared to abandon it.

The fact that rice came to the Spanish from the Moors is supported with linguistic evidence. The Spanish word for rice is ‘arroz’ which seems to come directly from the Arabic word for rice which is ‘al- ruzz’.

Spanish Rice Today

Today the term Spanish rice is often used to denote a specific dish that is served as a side dish made from white rice, tomatoes, garlic, onions, parsley, cilantro as well as a few other ingredients. One common cooking method for Spanish rice is to saute the rice until golden brown and cook it in chicken broth. Vegetables including carrots and peas or corn may also be used depending on the recipe.

Spanish rice is a popular dish in the Southwest of the United States, where it often features liberal portions of grilled and stewed vegetables. The version of Spanish rice cooked throughout South America tends to be more standardized, often with just enough tomato and chili to provide the characteristic reddish orange color and a smoky, garlic and onion taste. It is frequently served as a side dish alongside other Venezuelan and other South American Cuisine. The source of this article is from http://www.kwintessential.co.uk/

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup minced onion
  • 1 tbsp garlic
  • 1/2 cup chunky salsa
  • 1 cups chicken broth
  • 3/4 cup rice
  • 1/2 cup frozen sweet peas (optional)

Instructions

  1. Put 2 tbsp olive oil in the pot, then add the minced onion and garlic. Keep stirring till translucent. Then add the rice to the onion garlic mixture. Keep stirring do not burn the rice, when the rice gets light brown add the chicken broth and salsa. This is the basic version, if you like add 1/2 cup frozen peas. Put the lid on it and simmer for 20 minutes.

Spanish Rice

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • 2 tbsp olive oil
  • 1/2 cup minced onion
  • 1 tbsp garlic
  • 1/2 cup chunky salsa
  • 1 cups chicken broth
  • 3/4 cup rice
  • 1/2 cup frozen sweet peas (optional)

Instructions

  1. Put 2 tbsp olive oil in the pot, then add the minced onion and garlic. Keep stirring till translucent. Then add the rice to the onion garlic mixture. Keep stirring do not burn the rice, when the rice gets light brown add the chicken broth and salsa. This is the basic version, if you like add 1/2 cup frozen peas. Put the lid on it and simmer for 20 minutes.
Cuisine: Spanish | Recipe Type: Side Dish
7.6.4
13
http://arrisje.com/spanish-rice/

 

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Dutch Apple Cake

Jan 15, 2012 by

My sisters came to visit me last year and my sister Martha made this Dutch Apple Cake  for us. She gave me her recipe and I made a few changes to the ingredients, just added cinnamon, vanilla and lemon extract.

Ingredients

4 small apples (you need 3 1/2 but you can eat the rest)
1 cup sugar plus 3 tbsp
2/3 cup unsalted melted butter
4 eggs
2 cups cake flour
1 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp lemon extract
1 tbsp lemon juice
3 tbsp apricot jelly

Instructions

1. Put parchment paper underneath the circle of the spring form and draw a circle. Cut out the circle and spray the springform with Pam. Put the parchment circle on it and spray it again with Pam. so the cake won’t stick to the bottom.

2. Peel the apples and take the core out. Cut the apples up in 4. Add 1 tbsp of lemon juice, 3 tbsp of sugar and 1 tbsp of cinnamon to the apples. Mix it up and set aside.

3. Add the melted butter to the sugar and mix well. Add one egg to the butter sugar mix, alternate with 1/2 cup of cake flour. When you used up all the flour and the eggs, add the vanilla and lemon extract.

4. Pour in the prepared spring form and top it off with the apples. Cook in a preheated oven of 300F oven for 1 1/2 hour. The last 10 min top the cake with the apricot jelly and cook 10 min more. Take the cake out of the oven and put on a wired rack, let it cool for about 10 min then you should be able to take the cake out of the spring form.

Dutch Apple Cake

My sisters came to visit me last year and my sister Martha made this for us. She gave me her recipe and I made a few changes to the ingredients, just added cinnamon, vanilla and lemon extract.

20 minPrep Time

1 hr, 30 Cook Time

1 hr, 50 Total Time

Author:

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Ingredients

  • 4 small apples (you need 3 1/2 but you can eat the rest)
  • 1 cup sugar plus 3 tbsp
  • 2/3 cup unsalted melted butter
  • 4 eggs
  • 2 cups cake flour
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1 tbsp lemon juice
  • 3 tbsp apricot jelly

Instructions

  1. Put parchment paper underneath the circle of the spring form and draw a circle. Cut out the circle and spray the springform with Pam. Put the parchment circle on it and spray it again with Pam. so the cake won't stick to the bottom.
  2. Peel the apples and take the core out. Cut the apples up in 4. Add 1 tbsp of lemon juice, 3 tbsp of sugar and 1 tbsp of cinnamon to the apples. Mix it up and set aside.
  3. Add the melted butter to the sugar and mix well. Add one egg to the butter sugar mix, alternate with 1/2 cup of cake flour. When you used up all the flour and the eggs, add the vanilla and lemon extract.
  4. Pour in the prepared spring form and top it off with the apples. Cook in a preheated oven of 300F oven for 1 1/2 hour. The last 10 min top the cake with the apricot jelly and cook 10 min more. Take the cake out of the oven and put on a wired rack, let it cool for about 10 min then you should be able to take the cake out of the spring form.
Cuisine: Dutch |
7.6.4
15
http://arrisje.com/dutch-apple-cake/

 

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