Schnitzel, Rahm

Sep 9, 2012 by

Where does the word Schnitzel come from? The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a “Schnitzel” using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called “Wiener Art,” meaning it was prepared like a Wiener Schnitzel, but the meat is not veal.

Since veal is not readily available here I make mine with pork loin. This is not only a dinner dish you can also eat as a lunch dish Schnitzel Sandwich

Ingredients

Pork-loin
1 cup of all purpose flour
2 cups of bread crumbs
2 eggs
1 tbsp water
Season all
1 lemon
Ziploc bag
For the Sauce:
1/2 stick of butter
1 tray of mushrooms
1/2 cup leftover wine
1/4 cup chopped parsley
pepper
1 cup of heavy cream

Instructions

Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.

The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.

To make the Rahm Sauce. Cut up the mushrooms. Add 1/2 stick of butter to the hot skillet and add the mushrooms. When the mushrooms are done add 1/2 cup of leftover wine of your choice, no need to open a new bottle ;). Wait till the sauce is reduced.

Add the heavy cream, black pepper and chopped parsley. Serve the sauce over the Schnitzel. And add a slice of lemon. Squeeze that over the Schnitzel.

Schnitzel, Rahm

Where does the word Schnitzel come from? The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a "Schnitzel" using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called "Wiener Art," meaning it was prepared like a Wiener Schnitzel, but the meat is not veal. Since veal is not readily available here I make mine with pork loin. This is not only a dinner dish you can also eat as a lunch dish Schnitzel Sandwich Schnitzel Sandwich

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • 1 lemon
  • Ziploc bag
  • For the Sauce:
  • 1/2 stick of butter
  • 1 tray of mushrooms
  • 1/2 cup leftover wine
  • 1/4 cup chopped parsley
  • pepper
  • 1 cup of heavy cream

Instructions

  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. To make the Rahm Sauce. Cut up the mushrooms. Add 1/2 stick of butter to the hot skillet and add the mushrooms. When the mushrooms are done add 1/2 cup of leftover wine of your choice, no need to open a new bottle ;). Wait till the sauce is reduced.
  4. Add the heavy cream, black pepper and chopped parsley. Serve the sauce over the Schnitzel. And add a slice of lemon. Squeeze that over the Schnitzel.
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Black Eye Peas Salad

Sep 3, 2012 by

 

Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
  • 1/3 cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.

Black Eye Peas Salad

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
  • 1/3 cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.
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Black Eye Pea Dip

Sep 3, 2012 by


Ingredients

1 can (14-ounce) Can Black-eyed Peas
1/4 onion
1/4 cup sour cream
1 can 4 1/2 oz green chiles
1 cup Grated Sharp Cheddar Cheese
3 Tablespoons Salsa
Hot Sauce, to taste

Instructions

1. Preheat oven to 350 degrees. Drain and rinse the black-eye peas, put in your food processor, if you don’t have one just use your potato masher. Add all other ingredients. Spread into a baking dish and bake for 20 minutes until hot and bubbly.
2.  Serve the black eye pea dip with tortilla chips.


Black Eye Pea Dip

A great hot dip.

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Ingredients

  • 1 can (14-ounce) Can Black-eyed Peas
  • 1/4 onion
  • 1/4 cup sour cream
  • 1 can 4 1/2 oz green chiles
  • 1 cup Grated Sharp Cheddar Cheese
  • 3 Tablespoons Salsa
  • Hot Sauce, to taste

Instructions

  1. Preheat oven to 350 degrees. Drain and rinse the black-eye peas, put in your food processor, if you donâ??t have one just use your potato masher. Add all other ingredients. Spread into a baking dish and bake for 20 minutes until hot and bubbly.
  2. Serve the black eye pea dip with tortilla chips.
Recipe Type: Appetizer/Snack
7.6.4
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Cordon Bleu

Aug 30, 2012 by

The term “Cordon Bleu” (by itself) relates to a special order of French knights. Presumably, by association, cordon bleu as it relates to recipes (as in, chicken cordon bleu…boneless breast of chicken wrapped around cheese and thinly sliced ham) also originated in France as dishes of distinguished classes. Food historians tell us the notion is debatable.

On the other hand? Recipes are not invented. They evolve. Culinary evidence confirms roulades and bracioline composed of veal/chicken, ham and cheese were favored in centuries past by several cultures and cuisines. Most notably: Germany, Austria, Switzerland, France, and Italy. Recipes (and recipe names) varied according local tastes and language. Italian-inspired recipes generally feature prosciutto (ham) and Parmesan (cheese). “Cordon bleu,” as we Americans know it today, first surfaced in the early 1960s. Our country’s culinary interpretation parlayed prosciutto for thinly sliced deli ham and Parmesan for mozzerella, Gruyere, or Swiss cheese. Old World masterpiece going with the flow. The perfect American convergence. Of course? The timing was perfect. Source of info from foodtimeline.org

Ingredients

  • 4 chicken breast
  • 4 slices of Gouda Cheese
  • 4 slices of ham
  • 1/2 cup of flour
  • all season
  • 2 eggs
  • 1-1/2 cup of bread crumbs
  • canola oil
For the Hollandaise Sauce
  • 1 egg yolk
  • Pinch fine salt
  • Pinch white pepper
  • Pinch paprika
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon hot sauce
  • 1 stick melted butter

Instructions

  1. Butterfly the chicken breast. Don’t cut it all the way through. Put 1 slice of Gouda Cheese and 1 slice of ham in the chicken breast, and close it. Season with seasoned salt, or any seasoning you prefer.
  2. Dip the chicken breast in the flour.
  3. Dip the chicken breast in the egg wash (egg mixed with water)
  4. Dip the chicken breast in the bread crumbs
  5. Heat the canola oil to 375F (medium high on electric stove 7) and fry the chicken breast on each side. That shouldn’t take more then 3 minutes. When all the chicken breast are fried put in a preheated 350F oven for 20 minutes.
  6. In the meantime you can make the Hollandaise Sauce the following way. Place the egg yolk in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the melted butter into the food processor very slowly and turn the food processor on slow. If the sauce is not thick enough add another egg yolk and to thin it out add warm water. You don’t have to eat the cordon bleu with the Hollandaise Sauce it taste good without it to.

Cordon Bleu

15 minPrep Time

18 minCook Time

33 minTotal Time

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Ingredients

  • 4 chicken breast
  • 4 slices of Gouda Cheese
  • 4 slices of ham
  • 1/2 cup of flour
  • all season
  • 2 eggs
  • 1-1/2 cup of bread crumbs
  • canola oil
  • For the Hollandaise Sauce
  • 1 egg yolk
  • Pinch fine salt
  • Pinch white pepper
  • Pinch paprika
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon hot sauce
  • 1 stick melted butter

Instructions

  1. Butterfly the chicken breast. Don't cut it all the way through. Put 1 slice of Gouda Cheese and 1 slice of ham in the chicken breast, and close it. Season with seasoned salt, or any seasoning you prefer.
  2. Dip the chicken breast in the flour.
  3. Dip the chicken breast in the egg wash
  4. Dip the chicken breast in the bread crumbs
  5. Heat the canola oil to 375F and fry the chicken breast on each side. That shouldn't take more then 3 minutes. When all the chicken breast are fried put in a preheated 325F oven for 15 minutes.
  6. In the meantime you can make the Hollandaise Sauce the following way. Place the egg yolk in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the melted butter into the food processor very slowly and turn the food processor on slow. If the sauce is not thick enough add another egg yolk and to thin it out add warm water. You don't have to eat the cordon bleu with the Hollandaise Sauce it taste good without it to.
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Green Beans

Aug 26, 2012 by

Here is another recipe of my Mother, simple, easy and very tasty.

Ingredients

  • 750 gram green beans
  • 1/2 tsp salt
  • 1/4 tsp nutmeg powder
  • 1 tbsp butter

Instructions

  1. Wash the green beans and cut the ends of the beans.
  2. Put the beans under just enough water. Add some salt and cook till done. Takes about 15 minutes. If there is remaining water left pour it off. Add the butter and nutmeg powder.

Green Beans

Here is another recipe of my Mother, simple, easy and very tasty.

10 minPrep Time

15 minCook Time

25 minTotal Time

Author:

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Ingredients

  • 750 gram green beans
  • 1/2 tsp salt
  • 1/4 tsp nutmeg powder
  • 1 tbsp butter

Instructions

  1. Wash the green beans and cut the ends of the beans.
  2. Put the beans under just enough water. Add some salt and cook till done. Takes about 15 minutes. If there is remaining water left pour it off. Add the butter and nutmeg powder.
7.6.4
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Pisang Goreng (Indonesian)

Aug 26, 2012 by

Fried bananas is one thing that always should be included with the traditional “rijst tafel”.

Ingredients

2 cups of self rising flour
1 1/2 cup of milk
1 egg
pinch of ginger (djahe)
ripe bananas
canola oil
1/2 cup of brown sugar.

Instructions

1.   Mix the flour, milk, egg and djahe (ginger)

2. Cut the bananas in 4 and put in the batter. Fry in the hot canola oil. Untill nice and brown, sprinkle with brown sugar.


Pisang Goreng

Fried bananas should be included with the traditional "rijst tafel".

5 minPrep Time

3 minCook Time

8 minTotal Time

Author:

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Ingredients

  • 2 cups of self rising flour
  • 1 1/2 cup of milk
  • 1 egg
  • pinch of ginger (djahe)
  • ripe bananas
  • canola oil
  • 1/2 cup of brown sugar.

Instructions

  1. Mix the flour, milk, egg and djahe (ginger)
  2. Cut the bananas in 4 and put in the batter. Fry in the hot canola oil. Untill nice and brown, sprinkle with brown sugar.
Cuisine: Indonesian/Dutch | Recipe Type: Side Dish
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Fajita Seasoning

Aug 22, 2012 by

Nothing better then homemade seasoning blends. At least you know what is in it 🙂 Here is the one I always use for the fajitas

Ingredients

  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. Measure all ingredients and store in a jar

 

Fajita Seasoning

5 minPrep Time

5 minTotal Time

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Ingredients

  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. Measure all ingredients and store in a jar
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Pita Bread

Aug 10, 2012 by

Pita is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent from the Balkans through Turkey, the Levant and the Arabian Peninsula. The “pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. This bread is served with every meal and makes for great sandwiches.

Ingredients

3 cups flour + 1 cup flour for kneading (all purpose)
1 1/2 tsp salt
1 cup warm water (110F)
1 tbsp yeast
1 tsp sugar
1/2 cup warm water (110F)
2 tbsp olive oil

Instructions

1.  Mix the yeast, sugar and 1 cup of warm water (110F) and let it sit for 10-15 minutes, or until bubbly. If it’s not bubbly by then the yeast is not working, start all over again.
2.  If you make it by hand: In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. The dough will be sticky.
3.   If you make it by the Kitchen aid machine: Add the 3 cups of flour and salt, add the warm water yeast mixture. Mix on 2 till it lets loose from the bowl, the dough will still be sticky.

4. In a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in the oiled bowl, cover with plastic wrap, and let sit in a warm place. (I put mine on top of the stove, which I am preheating)

5. After the dough has risen add flour on the counter top and knead dough for 10 minutes, add flour to surface to keep it from sticking. If you do it in the kitchen aid machine set on 3 and for 5 min.

6. Form dough into small balls and let sit for 10 minutes. Preheat oven to 450 degrees. Roll out the balls to 1/8 inch thick and place on the pizza peel or flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up.

Pita Bread

1 hrPrep Time

5 minCook Time

1 hr, 5 Total Time

Yields 20

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Ingredients

  • 3 cups flour + 1 cup flour for kneading (all purpose)
  • 1 1/2 tsp salt
  • 1 cup warm water (110F)
  • 1 tbsp yeast
  • 1 tsp sugar
  • 1/2 cup warm water (110F)
  • 2 tbsp olive oil

Instructions

  1. Mix the yeast, sugar and 1 cup of warm water (110F) and let it sit for 10-15 minutes, or until bubbly. If it's not bubbly by then the yeast is not working, start all over again.
  2. If you make it by hand: In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. The dough will be sticky.
  3. If you make it by the Kitchen aid machine: Add the 3 cups of flour and salt, add the warm water yeast mixture. Mix on 2 till it lets loose from the bowl, the dough will still be sticky.
  4. In a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in the oiled bowl, cover with plastic wrap, and let sit in a warm place. (I put mine on top of the stove, which I am preheating)
  5. After the dough has risen add flour on the counter top and knead dough for 10 minutes, add flour to surface to keep it from sticking. If you do it in the kitchen aid machine set on 3 and for 5 min.
  6. Form dough into small balls and let sit for 10 minutes. Preheat oven to 450 degrees. Roll out the balls to 1/8 inch thick and place on the pizza peel or flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up.
7.6.4
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Pita Bread

1 hrPrep Time

5 minCook Time

1 hr, 5 Total Time

Yields 20

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Ingredients

  • 3 cups flour + 1 cup flour for kneading (all purpose)
  • 1 1/2 tsp salt
  • 1 cup warm water (110F)
  • 1 tbsp yeast
  • 1 tsp sugar
  • 1/2 cup warm water (110F)
  • 2 tbsp olive oil

Instructions

  1. Mix the yeast, sugar and 1 cup of warm water (110F) and let it sit for 10-15 minutes, or until bubbly. If it's not bubbly by then the yeast is not working, start all over again.
  2. If you make it by hand: In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. The dough will be sticky.
  3. If you make it by the Kitchen aid machine: Add the 3 cups of flour and salt, add the warm water yeast mixture. Mix on 2 till it lets loose from the bowl, the dough will still be sticky.
  4. In a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in the oiled bowl, cover with plastic wrap, and let sit in a warm place. (I put mine on top of the stove, which I am preheating)
  5. After the dough has risen add flour on the counter top and knead dough for 10 minutes, add flour to surface to keep it from sticking. If you do it in the kitchen aid machine set on 3 and for 5 min.
  6. Form dough into small balls and let sit for 10 minutes. Preheat oven to 450 degrees. Roll out the balls to 1/8 inch thick and place on the pizza peel or flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up.
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Roasted Potatoes

Jul 29, 2012 by

 

This is one of the easy 3 ingredients recipes.  Roasted Potatoes a side dish that doesn’t take no time to prepare. Whatever you have with these potatoes make sure you prepare these first, since it does take about an hour till they are done.

 

Ingredients

Potatoes of your choice
1/4 cup of olive oil
1 cap of McCormick perfect pinch Vegetable

Instructions

Preheat the oven to 400F. Sometimes I use small whole potatoes and sometimes I peel and cube my potatoes. Whichever potatoes you want to use for this roasted potatoes dish. Pour the olive oil in the baking dish, add the potatoes and mix well with the olive oil. Add 1 cap full with the McCormick seasoning mix. Bake for about 1 hour or until the potatoes are crunchy and done.

 

Roasted Potatoes

This is one of the easy 3 ingredients recipes. Roasted Potatoes a side dish that doesn't take no time to prepare. Whatever you have with these potatoes make sure you prepare these first, since it does take about an hour till they are done.

10 minPrep Time

60 minCook Time

1 hr, 10 Total Time

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Ingredients

  • Potatoes of your choice
  • 1/4 cup of olive oil
  • 1 cap of McCormick perfect pinch Vegetable

Instructions

  1. Preheat the oven to 400F. Sometimes I use small whole potatoes and sometimes I peel and cube my potatoes. Whatever you want to use. Pour the olive oil in the baking dish, add the potatoes and mix well with the olive oil. Add 1 cap full with the McCormick seasoning mix. Bake for about 1 hour or until the potatoes are crunchy and done.
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Key Lime Pie

Jul 29, 2012 by

Key West, Florida, is famous for its fabulous key lime pie, one of America’s best-loved regional dishes. Every restaurant in the Florida Keys, and especially in the city of Key West, serves this wonderful pie. There seems to be a key lime pie for every palate, with numerous versions made throughout the region.

The dish is named after the small key limes (Citrus aurantifolia ‘Swingle’) that are naturalized throughout the Florida Keys. Their thorns make them less tractable, their thin yellow rind makes them more perishable, but they are more tart and aromatic than the common Persian limes seen year round in most U.S. grocery stores.

Key lime pie is made with canned sweetened condensed milk, since fresh milk was not a common commodity in the Florida Keys before modern refrigerated distribution methods.

Key lime juice, unlike regular lime juice, is a pale yellow. The filling in key lime pie is also yellow, largely due to the egg yolks. Some cooks add food coloring to give the pie filling a green color. This practice is frowned upon by those who make traditional key lime pies.

During mixing, a reaction between the condensed milk and the acidic lime juice occurs which causes the filling to thicken on its own without requiring baking. Many early recipes for key lime pie did not instruct the cook to ever bake the pie, relying on this chemical reaction (called souring) to produce the proper consistency of the filling. Today, in the interest of safety due to consumption of raw eggs, pies of this nature are usually baked for a short time. The baking also thickens the texture even more than the reaction alone. As for me I don’t like to use eggs, since I don’t cook it. And here is my version of Key Lime Pie

Ingredients

3/4 cup lime juice (about 5 limes)
1 can sweetened condensed milk
1 package cream cheese
1/2 tsp vanilla
1 pre-made graham cracker crust

if you want to make your own crust:

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
whipped cream.

Instructions

1. To get the most juice out of the lime roll the lime before you squeeze the juice out of the lime

2. Heat the oven to 325°F. If you are making your own graham cracker crust, combine the graham cracker crumbs and sugar. Add melted butter and stir until moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
3. Whisk the sweetened condensed milk, lime juice cream cheese and vanilla in large bowl until blended. Stir in lime peel. Pour filling into the crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack. Top with some whipped cream.

Key Lime Pie

30 minPrep Time

10 minCook Time

40 minTotal Time

Yields 8

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Ingredients

  • 3/4 cup lime juice (about 5 limes)
  • 1 can sweetened condensed milk
  • 1 package cream cheese
  • 1/2 tsp vanilla
  • 1 pre made graham cracker crust
  • if you want to make your own crust:
  • 1 1/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 5 tablespoons butter, melted
  • whipped cream.

Instructions

  1. To get the most juice out of the lime roll the lime before you squeeze the juice out of the lime.
  2. Heat the oven to 325°F. If you are making your own graham cracker crust, combine the graham cracker crumbs and sugar. Add melted butter and stir until moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
  3. Whisk the sweetened condensed milk, lime juice cream cheese and vanilla in large bowl until blended. Stir in lime peel. Pour filling into the crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack. Top with some whipped cream.
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Brötchen

Jul 24, 2012 by


German style Brötchens. If you are like me I don’t like that soft bread what is sticking to the roof of your mouth, then you may want to try this recipe of Brötchens which I got from the cookbook Healthy bread in 5 minutes a day.

Ingredients

3 egg whites
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer the flavor of slower-risen doughs)
1 to 1 1/2 tablespoons kosher or other coarse salt (adjust to your taste)
6 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel

Instructions

1.   Add to the measuring cup three egg whites, 3 cups of like warm water, 1 1/2 tbsp yeast, 1 1/2 tbsp salt and the the 6 1/2 cups flour.  

2.Mix with a spoon in a bowl, I have a special bowl just for this. I made a small hole in the top. Now you mixed it all up let it rise at room temperature for 2 to 5 hours, then you can put it into the fridge save the dough for about 5 days if you still have some left, freeze the remainder.

3. Put the cornmeal on the baking stone or cookie sheet. Spread out some flour on the kitchen counter and get ready to make your brötchens.

4. Preheat the oven to 450F. Put a baking dish with hot water in the bottom of your oven. The baking stone should be above the baking dish. The steam will produce that hard crust. Tear off a chunk of dough and shape the brötchens the way you see on the pictures below. Let the brötchens rest for about 60 minutes. Then use a pastry brush to cover the brötchens with egg white. If you want to add seeds or salt to the crust do so now. Bake for for 25 min in the preheated oven 450F. Make sure there is plenty of hot water in the baking dish.

Brötchen

5 minPrep Time

2 hr, 30 Cook Time

2 hr, 35 Total Time

Yields 17

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Ingredients

  • 3 egg whites
  • 3 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast (can decrease to 1 tablespoon if you prefer the flavor of slower-risen doughs)
  • 1 to 1 1/2 tablespoons kosher or other coarse salt (adjust to your taste)
  • 6 1/2 cups unbleached all-purpose flour
  • Cornmeal for the pizza peel

Instructions

  1. Add to the measuring cup three egg whites, 3 cups of like warm water, 1 1/2 tbsp yeast, 1 1/2 tbsp salt and the the 6 1/2 cups flour.
  2. Mix with a spoon in a bowl, I have a special bowl just for this. I made a small hole in the top. Now you mixed it all up let it rise at room temperature for 2 to 5 hours, then you can put it into the fridge save the dough for about 5 days if you still have some left, freeze the remainder.
  3. Put the cornmeal on the baking stone or cookie sheet. Spread out some flour on the kitchen counter and get ready to make your Brötchens.
  4. Preheat the oven to 450F. Put a baking dish with hot water in the bottom of your oven. The baking stone should be above the baking dish. The steam will produce that hard crust. Tear off a chunk of dough and shape the Brötchens the way you see on the pictures below. Let the Brötchens rest for about 60 minutes. Then use a pastry brush to cover the Brötchens with egg white. If you want to add seeds or salt to the crust do so now. Bake for for 25 min in the preheated oven 450F. Make sure there is plenty of hot water in the baking dish.
7.6.4
203
http://arrisje.com/brotchen/

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

Brotchen

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Enchilada Sauce

Jul 15, 2012 by

The secret to great enchiladas lies in the sauce. Canned or store-bought sauces usually fall short on flavor. After you make this easy enchilada sauce you won’t buy the store-bought no more. This recipe is enough for 2-9×13 pans. And of course here is the recipe for enchiladas You don’t have to use it right now you can freeze the leftovers for later use, or store in a jar in the fridge.

Ingredients

  • 3 tbsp olive oil
  • 1 small minced onion
  • 1 tbsp garlic
  • 3 tbsp all purpose flour
  • 4 cups chicken broth
  • 1- 15 oz can of tomato sauce
  • 2 tbsp tomato paste
  • 1/3 cup chili powder
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 2 tsp coco powder
  • 2 tbsp sugar

Instructions

  1. Mince the onion. Put the olive oil in the pot and add the minced onion and chopped garlic. Brown slightly. Add the flour and cook for about a minute. Add the chicken broth stir well.
  2. Then add all the other ingredients. Simmer for about 20 minutes. This is good for 2-9×13 enchilada casserole dishes.

Enchilada Sauce

The secret to great enchiladas lies in the sauce. Canned or store-bought sauces usually fall short on flavor. After you make this easy enchilada sauce you won't buy the store-bought no more. This recipe is enough for 2-9x13 pans. And of course here is the recipe for enchiladas You don't have to use it right now you can freeze the leftovers for later use, or store in a jar in the fridge.

10 minPrep Time

20 minCook Time

30 minTotal Time

Author:

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Ingredients

  • 3 tbsp olive oil
  • 1 small minced onion
  • 1 tbsp garlic
  • 3 tbsp all purpose flour
  • 4 cups chicken broth
  • 1- 15 oz can of tomato sauce
  • 2 tbsp tomato paste
  • 1/3 cup chili powder
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 2 tsp coco powder
  • 2 tbsp sugar

Instructions

  1. Mince the onion. Put the olive oil in the pot and add the minced onion and chopped garlic. Brown slightly. Add the flour and cook for about a minute. Add the chicken broth stir well.
  2. Then add all the other ingredients. Simmer for about 20 minutes. This is good for 2-9x13 enchilada casserole dishes.
Cuisine: Mexican | Recipe Type: Sauce
7.6.4
46
http://arrisje.com/enchilada-sauce/

 

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

Enchilada Sauce

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