Appelflappen (Apple Beignets)

Dec 30, 2014 by

Confusion about apple fritter and apple turnover. Is it appelflappen or appel beignets? Depends who you ask, and it depends where you are at.  If you have appetite for an apple fritter or an apple turnover you should wait and see what you get from the bakery. Both contains apple but how is the apple packaged. In puff pastry and baked in the oven or batter fried? It seems impossible to put an end to this confusion. Because how do you get everyone involved so far as to use the same definitions for apple fritters and apple turnovers? As for me I’m still calling these appelflappen because that’s what they were called where I grew up, even though officialy they are called appel beignets 😉 Appelflappen (beignets) are next to the oliebol the most popular treat on New Years Eve. Every Dutch family will have some oliebollen and or appelflappen.

Ingredients
  • 1½ cups plus 2 tablespoons all-purpose flour
  • Salt
  • 1¼ cups beer (Heineken)
  • Vegetable oil, for deep-frying
  • 4 Golden Delicious or which ever apples you got available
  • Granulated or confectioners’ sugar, for dusting
Instructions
  1. Peel and core the apples slice in ¼ inch rings and put them in cold water so they wont turn brown.
  2. In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the beer until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.
  3. In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes. Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners’ sugar over them and serve hot.

 

5.0 from 1 reviews
Appelflappen (Apple Beignets)
 
Prep time
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Total time
 
Appelflappen (beignets) are next to the oliebol the most popular treat on New Years Eve. Ever Dutch family will have some oliebollen and or appelflappen.
Author:
Recipe type: Dessert/Holiday
Cuisine: Dutch
Ingredients
  • 1½ cups plus 2 tablespoons all-purpose flour
  • Salt
  • 1¼ cups beer (heineken)
  • Vegetable oil, for deep-frying
  • 4 Golden Delicious or which ever apples you got available
  • Granulated or confectioners' sugar, for dusting
Instructions
  1. Peel and core the apples slice in ¼ inch rings
  2. In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the beer until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.
  3. In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes.
  4. Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners' sugar over them and serve hot.

 

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Carrabba’s Chicken Bryan Copycat

Dec 27, 2014 by

Chicken Bryan is one of Carrabba’s Italian Grill’s most ordered dish. It consists of an 8 oz grilled chicken breast, topped with goat cheese, sundried tomatoes, and a basil lemon butter sauce. This dish is named after the city of Bryan, Texas, where the Carrabba family settled in the United States. The first time I went to Carrabba’s that’s what I ordered and I knew I just had to find a copycat recipe of this. I must say this one came pretty close. Find out for yourself.

Ingredients
  • ½ cup dry white wine
  • ¼ cup fresh lemon juice
  • 2/3 cup cold butter, sliced
  • 1½ cups chopped sun-dried tomatoes
  • ¼ cup chopped fresh basil (I didn’t have it at this time used dried basil)
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper
  • 6 boneless skinless chicken breast halves
  • extra virgin olive oil, for brushing
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces caprino goat cheese or 8 ounces other goat cheese, room temperature
Instructions
  1. Saute garlic and onion in 2 Tbsp butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time.
  2. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
  3. Sprinkle the chicken breast with salt and black pepper. Grill the chicken on your barbeque or in a grill skillet. When the chicken is done, place equal amounts of cheese on each breast and put the prepared sun-dried tomato sauce over the chicken breast.

Carrabba's Chicken Bryan Copycat
 
Prep time
Cook time
Total time
 
Chicken Bryan is one of Carrabba's Italian Grill's most ordered dish. It consists of an 8 oz grilled chicken breast, topped with goat cheese, sundried tomatoes, and a basil lemon butter sauce. This dish is named after the city of Bryan, Texas, where the Carrabba family settled in the United States. The first time I went to Carrabba's that's what I ordered and I knew I just had to find a copycat recipe of this. I must say this one came pretty close. Find out for yourself.
Author:
Recipe type: CopyCat/Dinner
Cuisine: Italian
Serves: 6
Ingredients
  • ½ cup dry white wine
  • ¼ cup fresh lemon juice
  • ⅔ cup cold butter, sliced
  • 1½ cups chopped sun-dried tomatoes
  • ¼ cup chopped fresh basil
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper
  • 6 boneless skinless chicken breast halves
  • extra virgin olive oil, for brushing
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces caprino goat cheese or 8 ounces other goat cheese, room temperature
Instructions
  1. Saute garlic and onion in 2 Tbsp butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
  2. Sprinkle the chicken breast with salt and black pepper. Grill the chicken on your barbeque or in a grill skillet. When the chicken is done, place equal amounts of cheese on each breast and put the prepared sun-dried tomato sauce over the chicken breast.

 

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Groentesoep met Balletjes

Dec 26, 2014 by

Vegetable Soup with Balls

Groentesoep met Balletjes is a typical Dutch Vegetable Soup. Literary translated Vegetable soup with balls.   Didn’t realize that it’s a typical Dutch dish until I noticed I didn’t see it over here (USA). This is my version of groentesoep met balletjes.

Ingredients
For the broth:
  • 1 chicken or turkey carcass
  • water
  • 1 large onion
  • 3 celery sticks
  • 1 carrot
  • ½ tsp peppercorns
  • 2 bay leaves
For the meatballs:
  • 2 slices of bread
  • ½ tray of ground beef (preferably 97% or 93%)
  • ½ tray of ground pork
  • 1 egg
  • ½ cup of bread crumbs
  • 1 small onion, minced
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • fresh parsley
For the soup:
  • 2 quarts of chicken broth
  • 1 leek
  • 4 green onions
  • celery leaves
  • 1 carrot
  • bunch of parsley
  • any chicken soup mix
  • 1 tbsp better then bouillon
  • ¼ cup of vermicelli
Instructions
  1. Put the carcass in the slow cooker and fill with water. Cut up the onion, celery, carrot in big chunks. Add all to the slowcooker. Add the peppercorns and bay leaves. Put on low for at least 8 hours. (I did overnight).
  2. Next day take all the vegetables and the carcass out of the broth. Use a sieve to make sure you there are no solids left. Now you can freeze the broth or use it for this soup.
  3. Time to make the small meatballs. Mine are a bit big, next time have to make them smaller ;). Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, ½ cup of bread crumbs, minced onion and seasonings to the ground beef/pork, optional add fresh parsley to the ground meat. Mix all together and make some meatballs. Make sure you make them small, you noticed I didn’t ;).
  4. Cut the leek length wise and then cross wise so you have small pieces, rinse with water. All vegetables needs to be of uniform size. Cut the green onions, chop the celery leaves and shred the carrot. Chop the parsley.
  5. Add the meatballs to the broth, they are done when they float to the top. Add the soup package of your choice to the broth. I found this one in the ethnic section you don’t have to use this one you can use Knorr to. Add the chopped vegetables, the vermicelli (found that also in the ethnic section) and 1 tbsp of better then bouillon. Cook for about 20 minutes.

Groentesoep met Balletjes
 
Prep time
Cook time
Total time
 
Groentesoep met Balletjes is a typical Dutch Soup. Literary translated Vegetable soup with balls. Didn’t realize that it’s a typical Dutch dish until I noticed I didn’t see it over here (USA). This is my version of groentesoep met balletjes.
Author:
Recipe type: Soup
Cuisine: Dutch
Serves: 10
Ingredients
For the broth:
  • 1 chicken or turkey carcass
  • water
  • 1 large onion
  • 3 celery sticks
  • 1 carrot
  • ½ tsp peppercorns
  • 2 bay leaves
For the meatballs:
  • 2 slices of bread
  • ½ tray of ground beef (preferably 97% or 93%)
  • ½ tray of ground pork
  • 1 egg
  • ½ cup of bread crumbs
  • 1 small onion, minced
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • fresh parsley
For the soup:
  • 2 quarts of chicken broth
  • 1 leek
  • 4 green onions
  • celery leaves
  • 1 carrot
  • bunch of parsley
  • any chicken soup mix
  • 1 tbsp better then bouillon
  • ¼ cup of vermicelli
Instructions
  1. Put the carcass in the slow cooker and fill with water. Cut up the onion, celery, carrot in big chunks. Add all to the slowcooker. Add the peppercorns and bay leaves. Put on low for at least 8 hours. (I did overnight).
  2. Next day take all the vegetables and the carcass out of the broth. Use a sieve to make sure you there are no solids left. Now you can freeze the broth or use it for this soup.
  3. Time to make the small meatballs. Mine are a bit big, next time have to make them smaller ;). Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, ½ cup of bread crumbs, minced onion and seasonings to the ground beef/pork, optional add fresh parsley to the ground meat. Mix all together and make some meatballs. Make sure you make them small, you noticed I didn't lol.
  4. Cut the leek length wise and then cross wise so you have small pieces, rinse with water. All vegetables needs to be of uniform size. Cut the green onions, chop the celery leaves and shred the carrot. Chop the parsley.
  5. Add the meatballs to the broth, they are done when they float to the top. Add the soup package of your choice to the broth. I found this one in the ethnic section you don't have to use this one you can use Knorr to. Add the chopped vegetables, the vermicelli (found that also in the ethnic section) and 1 tbsp of better then bouillon. Cook for about 20 minutes.

 

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Prime Rib Roast

Dec 26, 2014 by

Prime Rib Roast. The above Prime Rib Roast is a bit overdone in my opinion but never the less it was still juicy and tender. Next time cook it shorter.

Ingredients
  • Prim Rib Roast
  • ¾ cup all-purpose flour
  • 2 tsp freshly ground black pepper
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp celery seeds
 
Instructions
  1. Remove Prime Roast from refrigerator and allow the meat to come to room temperature, about 3 hours
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Put the flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl.
  4. Line a roasting pan with aluminum foil. Unwrap the roast and place onto roasting pan; blot with paper towels.
  5. Coat the roast all over with the flour mixture. This roast was 3lbs and we cooked this one for 90 min, 30 min per lb. I personally like mine a bit more “raw” on the inside and will cook it for 20 min per lb the next time. So for a well done 3 lb rib roast 90 min on 425F, medium rare 60 min on 425F. When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.
Prime Rib Roast
 
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Prime Rib Roast. This one was a bit overcooked in my view but it was still tender and juicy. Next time cook it shorter.
Ingredients
  • Prim Rib Roast
  • ¾ cup all-purpose flour
  • 2 tsp freshly ground black pepper
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp celery seeds
Instructions
  1. Remove Prime Roast from refrigerator and allow the meat to come to room temperature, about 3 hours
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Put the flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl.
  4. Line a roasting pan with aluminum foil. Unwrap the roast and place onto roasting pan; blot with paper towels.
  5. Coat the roast all over with the flour mixture. This roast was 3lbs and we cooked this one for 90 min, 30 min per lb. I personally like mine a bit more "raw" on the inside and will cook it for 20 min per lb the next time. So for a well done 3 lb rib roast 90 min on 425F, medium rare 60 min on 425F. When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.
 
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Pickled Purple Onion

Dec 23, 2014 by

These Pickled Purple Onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.

Ingredients
  • 1 Purple onion
  • ½ cup sugar
  • ½ tsp sea salt
  • ½ tbsp cumin seeds
  • ½ cup red wine vinegar
  • ¼ cup water
Instructions
  1. Slice the Purple onion thin. Put the vinegar, water, sugar, salt and cumin seeds in a pot and bring to a boil, add the onion and bring it to a boil again. As soon it gets to a boil turn off the heat and let it cool down. Store in the refrigerator.

Pickeled Purple Onion
 
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These pickled purple onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.
Author:
Recipe type: Condiment
Cuisine: American
Ingredients
  • 1 Purple onion
  • ½ cup sugar
  • ½ tsp sea salt
  • ½ tbsp cumin seeds
  • ½ cup red wine vinegar
  • ¼ cup water
Instructions
  1. Slice the Purple onion thin. Put the vinegar, water, sugar, salt and cumin seeds in a pot and bring to a boil, add the onion and bring it to a boil again. As soon it gets to a boil turn it off and let it cool down. Store in the refrigerator.

 

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Sundried Tomatoes

Dec 21, 2014 by

There are three ways you can dry them, by, the sun, by the oven or the dehydrator. We all call them the same it doesn’t matter how you dry them, you still call them Sundried tomatoes.

Ingredients
  • Roma Tomatoes
  • salt optional
Instructions
  1. Wash and clean the Roma Tomatoes cut them in half and take the seeds out. Don’t forget to take out the seam in the middle to.
  2. You can add salt to the tomatoes which will draw out the liquid or do it without. Spread them out on the screens of the dehydrator and turn it on. It took me 2 days. Next time I will try to do it in the oven. Store them in a container in your refrigerator.

Sundried Tomatoes
 
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There are three ways you can dry them, by, the sun, by the oven or the dehydrator. We all call them the same it doesn't matter how you dry them you still call them Sundried tomatoes.
Author:
Recipe type: Vegetable
Cuisine: Universal
Ingredients
  • Roma Tomatoes
  • salt optional
Instructions
  1. Wash and clean the Roma Tomatoes cut them in half and take the seeds out. Don't forget to take out the seam in the middle to.
  2. You can add salt to the tomatoes which will draw out the liquid or do it without. Spread them out on the screens of the dehydrator and turn it on. It took me 2 days. Next time I will try to do it in the oven. Store them in a container in your refrigerator.

 

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Chicken Curry Ragout

Dec 21, 2014 by

Chicken Curry Ragout was and still is one of my favorite child hood dishes, my mother used to make for us. It’s easy to make, and you can eat it on rice or puff pastry shells. Either way it’s delicious.

Ingredients
  • Chicken breast
  • 1 bouillon cube
  • 1 onion
  • 1 stick butter
  • 3 tbsp all purpose flour
  • 3 cups of chicken broth (that’s the liquid you cooked the chicken in )
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp curry
  • cooked rice or puff pastry shells
Instructions
  1. Put the chicken in cold water and add the bouillon cube simmer for about 1 hour. If you want to eat it with rice, put 1¾ cup of water in a pan bring to a boil and add 1 cup of rice. Simmer for 20 minutes. Take the chicken out and shred the chicken, put the chicken aside. Cut up the onion. In a skillet add the butter and the cutup onion, when the onion is translucent add the 3 tbsp flour, stir well. Then add the 3 cups of chicken broth.
  2. Now it’s time to add the seasonings, pepper, salt, curry and the shredded chicken.
  3. You can eat the curry chicken on rice or the puff pastry shells. How to bake the puff pastry shells follow the instructions on the puff pastry box.

Chicken Curry
 
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Chicken Curry was and still is one of my favorite child hood dishes. It's easy to make, you can eat it on rice or puff pastry. Either way it's delicious.
Author:
Recipe type: Dinner
Cuisine: Dutch
Serves: 4
Ingredients
  • Chicken breast
  • 1 bouillon cube
  • 1 onion
  • 1 stick butter
  • 3 tbsp all purpose flour
  • 3 cups of chicken broth (that's the liquid you cooked the chicken in )
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp curry
  • cooked rice or puff pastry shells
Instructions
  1. Put the chicken in cold water and add the bouillon cube simmer for about 1 hour. If you want to eat it with rice, put 1¾ cup of water in a pan bring to a boil and add 1 cup of rice. Simmer for 20 minutes. Take the chicken out and shred the chicken, put the chicken aside. Cut up the onion. In a skillet add the butter and the cutup onion, when the onion is translucent add the 3 tbsp flour, stir well. Then add the 3 cups of chicken broth.
  2. Now it's time to add the seasonings, pepper, salt, curry and the shredded chicken.
  3. Eat the curry chicken on the cooked rice or the puff pastry shells. Follow the instructions on the puff pastry box.

 

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Baked Buffalo Hot Wings

Dec 14, 2014 by

This is an oven-baked version of the classic fried finger food buffalo wings. No grease smell in your house and I am sure way more healthier then the fried version. Found this recipe on Yahoo news and didn’t change a bit of it except the hot sauce mixture.

Ingredients
  • 1½ cups hot sauce of your choice
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • chicken wings, separated into 2 pieces and wing tips discarded
  • 2 tbsp butter (1/2 stick), melted
  • ½ cup of honey
  • 1 tsp vinegar
  • Celery sticks
  • Carrots
  • Ranch Dressing
Instructions
  1. If you have bought the whole wings then you need to cut them up in pieces and discard the tips.
  2. Place 1 cup hot sauce and 1 cup of buttermilk and the garlic powder in a large resealable plastic bag,stir to combine. Add the wings; seal the bag, pressing out any excess air; and turn the bag to coat the wings evenly. Marinate in the refrigerator, turning occasionally, for at least 2 hours or overnight.
  3. Heat the broiler to high and arrange a rack in the middle of the oven. Cover a baking sheet with aluminum foil and place a wire rack on it. Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack. Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped, 12-15 minutes. Remove from the oven and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side, about 12-15 minutes more.
  4. Meanwhile, combine remaining ½ cup hot sauce and melted butter, honey and vinegar in a pot and cook till bubbly.
  5. Add cooked wings and toss to coat. Serve immediately with ranch dressing, celery sticks and carrots.

 

4.5 from 2 reviews
Baked Buffalo Hot Wings
 
Prep time
Cook time
Total time
 
This is an oven-baked version of the classic fried finger food buffalo wings. No grease smell in your house and I am sure way more healthier then the fried version.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 20
Ingredients
  • 1½ cups hot sauce of your choice
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • chicken wings, separated into 2 pieces and wing tips discarded
  • 2 tbsp butter (1/2 stick), melted
  • ½ cup of honey
  • 1 tsp vinegar
  • Celery sticks
  • Carrots
  • Ranch Dressing
Instructions
  1. If you have bought the whole wings then you need to cut them up in pieces and discard the tips. Place 1 cup hot sauce and 1 cup of buttermilk and the garlic powder in a large resealable plastic bag,stir to combine. Add the wings; seal the bag, pressing out any excess air; and turn the bag to coat the wings evenly. Marinate in the refrigerator, turning occasionally, for at least 2 hours or overnight.
  2. Heat the broiler to high and arrange a rack in the middle of the oven. Cover a baking sheet with aluminum foil and place a wire rack on it. Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack. Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped, 12-15 minutes. Remove from the oven and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side, about 12-15 minutes more.
  3. Meanwhile, combine remaining ½ cup hot sauce and melted butter, vinegar and ½ cup of honey in a pot and cook till bubbly.
  4. Add cooked wings and toss to coat. Serve with ranch dressing, celery sticks and carrots.

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Oreo Cookie Cake

Dec 1, 2014 by

Ingredients

  • 28 Oreo cookies
  • 6 tbsp butter melted
  • 2 cups cool whip
  • 4 cups milk
  • 1 (8oz) cream cheese
  • 1 cup sugar
  • 2 (4oz) instant vanilla pudding

Instructions

  1. Crush cookies with rolling pin or use your food processor.
  2. Melt the butter and pour over the crushed cookies. Mix 1 cup of cool whip and the sugar with the cream cheese spread over the crushed cookies.
  3. Mix the pudding and milk and spread on top of the cream cheese mixture. Top it off with the remaining cool whip. Freeze and take out of the freezer 1 hour before use.

 

Oreo Cookie Cake
 
Prep time
Total time
 
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • 28 oreo cookies
  • 6 tbsp butter melted
  • 2 cups cool whip
  • 4 cups milk
  • 1 (8oz) cream cheese
  • 1 cup sugar
  • 2 (4oz) instant vanilla pudding
Instructions
  1. Crush cookies with rolling pin or use your food processor.
  2. Melt the butter and pour over the crushed cookies.
  3. Mix 1 cup of cool whip and the sugar with the cream cheese spread over the crushed cookies.
  4. Mix the pudding and milk and spread on top of the cream cheese mixture.
  5. Top it off with the remaining cool whip. Freeze and take out of the freezer 1 hour before use.

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VegiRoni Salad

Jul 13, 2014 by

 

One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it’s delicious. VegiRoni Salad is one of my favorite salads now. You don’t have to add the Pico de Gallo you can eat it without it to. Your choice.

Ingredients

1/2 lb elbow macaroni, cooked ala dente (7min) that’s a half box.
1/2 cup white vinegar
1/2 cup sugar
1 cup finely chopped bell pepper
1 tbsp celery seed
1/2 tbsp of black pepper
1 cup of Hellmans mayo
1 cup of prepared pico de gallo
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 Anaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice

Instructions

  1. Heat the vinegar and sugar until sugar is disolved.
  2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
  3. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and 1/2 tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
  4. To make the pico de gallo 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.

 

VegiRoni Salad
 
Prep time
Total time
 
One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it's delicious. VegiRoni Salad is one of my favorite salads now. You don't have to add the Pico de Gallo you can eat it without it to. Your choice.
Author:
Recipe type: Salad
Cuisine: American
Serves: 8
Ingredients
  • ½ lb elbow macaroni, cooked al dente (7min)
  • ½ cup white vinegar
  • ½ cup sugar
  • 1 cup finely chopped bell pepper
  • 1 tbsp celery seed
  • ½ tbsp of black pepper
  • 1 cup of Hellmans mayo
  • 1 cup of prepared pico de gallo
For the pice de gallo
  • 1 mango
  • ⅓ cup chopped cilantro (if you don’t like cilantro use parsley)
  • 2 green onions
  • ½ small onion minced
  • 2 chopped tomatoes
  • 1 Anaheim pepper
  • ½ tsp pepper
  • ⅛ tsp salt
  • 2 tbsp lemon juice
Instructions
  1. Heat the vinegar and sugar until sugar is disolved.
  2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the
  3. vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
  4. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and ½ tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
  5. To make the pico de gallo 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.

 

 

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Stuffed Eggplant

Jul 13, 2014 by

 

Ingredients

  • 1 large eggplants
  • 1/2 cup olive oil for frying
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tomatoes, chopped
  • 1/2 green bell pepper and 1/2 yellow bell pepper, seeded and chopped
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp curry powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 350 degrees F. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble ‘canoes’. Cut the center portion into small pieces, and set aside.
  2. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  3. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  4. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.

Stuffed Eggplants
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 large eggplants
  • ½ cup olive oil for frying
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tomatoes, chopped
  • ½ green bell pepper and ½ yellow bell pepper, seeded and chopped
  • 1 tbsp chopped fresh parsley
  • ½ tsp curry powder
  • ½ tsp paprika
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • ½ cup crumbled feta cheese
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
  3. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  4. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.

 

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Strawberry Haägen Dazs Ice Cream CopyCat

Jun 17, 2014 by

My favorite Ice cream is Strawberry Haägen Dazs. I never knew it would be that easy to make this copy of strawberry Haägen Daz Ice Cream. I was looking at the ice cream box and the only ingredients they use were cream, milk, sugar, strawberries and egg yolk. Just had to figure out how much of each ingredient. I did not use the egg yolk in my opinion there was no need for it. I did added vanilla. What is very important that you use the sweetest ripe strawberries y0u can buy.

A litle bit why the name Haägen Dazs was chosen. Reuben Mattus noticed that the popular ice cream brands of the time sacrificed quality ingredients and manufacturing for a lower price tag. He decided to create an ice cream that would outshine the rest by using quality ingredients, no preservatives and a higher butterfat content – the secret to creamy, rich ice cream. Reuben also insisted, given his and Rose’s Jewish backgrounds, that the product must be certified kosher. Once the ice cream was ready to market, a question arose – what would Rose and Reuben name their new gourmet brand of ice cream? In an interview with Joan Nathan, Reuben explained the Danish-sounding name they settled on: “The only country which saved the Jews during World War II was Denmark, so he put together a totally fictitious Danish name and had it registered. Häagen-Dazs it doesn’t mean anything. [But] it would attract attention, especially with the umlaut.” It is interesting to note that the umlaut is not actually used in Danish – it was simply added because the couple felt it enhanced the brand name’s exotic quality. Reuben and Rose took a gamble in choosing a made-up, foreign-sounding name for their ice cream, but it certainly paid off. Häagen-Dazs originally sold for 75 cents a pint, quite a jump from the standard 52 cents other brands sold for. In the company’s infancy, Rose would visit stores in person to offer free samples of their product. Soon it could be found in gourmet shops throughout Manhattan. The brand eventually spread to grocery stores across the nation.

Ingredients

2 cups heavy cream
1/2 cup milk
1 tsp vanilla
3/4 cup sugar
1 cup diced strawberries

Instructions

1.  Clean and cutup the strawberries, add the sugar to the strawberries. Set aside
2.  Measure the heavy cream, milk and vanilla add to a pitcher.
3.  Turn your kitchenaid machine on (this is important, do not put the liquid into the ice-maker first)and pour the strawberry mixture into the ice-maker. This takes about 15-20 minutes.  When the kitchen aid machine starts making a clicking sound the ice cream is done. Put the ice cream into a container and freeze.

 

Haagen Daz Strawberry Ice Cream CopyCat
 
Prep time
Cook time
Total time
 
My favorite Ice cream is Strawberry Haägen Dazs. I never knew it would be that easy to make this copy of strawberry Haägen Daz Ice Cream. I was looking at the ice cream box and the only ingredients they use were cream, milk, sugar, strawberries and egg yolk. Just had to figure out how much of each ingredient. I did not use the egg yolk in my opinion there was no need for it. I did added vanilla. What is very important that you use the sweetest ripe strawberries y0u can buy.
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 2 cups heavy cream
  • ½ cup milk
  • 1 tsp vanilla
  • ¾ cup sugar
  • 1 cup diced strawberries
Instructions
  1. Clean and cutup the strawberries, add the sugar to the strawberries. Set aside
  2. Measure the heavy cream, milk and vanilla add to a pitcher.
  3. Turn your kitchenaid machine on and pour the strawberry mixture into the ice maker. This takes about 15-20 minutes. When the kitchen aid machine starts making a clicking sound the ice cream is done. Put into a container and freeze.

 

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