Yes Kitchen witch I agree, always someone who is brainless trying to ruin a good thing… so many sicko’s in this world… Have a good evening…
With refrence to ur recipe I just want to give one suggestion.Insted of putting 1/4 melted butter if u add 1/2 melted butter the cheese pie become more delicious
This sounds absolutely wonderful
This sounds absolutely wonderful!!! Can’t wait to try it,let ya know how it comes out,if I remember to.
Karen-kupcake
Hi Buddy,
We Love Potato Pancakes In Our Family. My Mom Always Used Finely Crushed Crackers Instead Of Flour In Her Recipe For Them. Flour Tends To Make Them Kind Of Doughy And Heavy. The Crackers Make Make Light And Crispy. Try It You Might Like It.
Patty
MY MOM MADE FRIED OKRA ALOT WHEN I WAS GROWING UP. SHE MADE IT WITH FRESH OR CANNED. SHE JUST COATED THEM WITH BEATEN EGG SHE ADDED A LITTLE BIT OF WATER (1 TSP.) TO AND THEN IN CORNMEAL SHE HAD ADDED SALT AND PEPPER TO. SHE WAS VERY FOND OF PEANUT OIL AND USED IT SPARINGLY. WHEN THE OIL WAS HOT SHE WOULD PUT THE COATED OKRA IN THE SKILLET AND FRY UNTIL IT WAS BROWN ALL OVER STIRRING FREQUENTLY. THEN SHE WOULD DRAIN IT GOOD FIRST ON A PAPER BAG UNTIL PAPER TOWELS WERE INVENTED AND SHE USED THEM. iT WAS ALWAYS SO GOOD WITH FISH OR HAM DINNERS. THE CRUST WOULD ALWAYS STAY ON IT.
PATTY
Here’s a comfort food Mom used to make. Mom passed away about 7-years ago. Our 21-year old daughter developed a taste for this comfort food when she used to visit her Grandma. When she came to visit last week, she made some for us to share and we talked about how much we missed Grandma.
Tuna Gravy (Creamed Tuna on Toast)
1 (6-oz.) can Tuna, drained
2 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
salt and pepper to taste
Preheat 8-inch skillet to medium-hi. Melt butter. Add flour to butter, and whisk together. Simmer for about a minute while stirring constantly.
Add milk and whisk thoroughly to stir out any lumps. Turn down heat to medium.
Crumble tuna and stir into gravy. Season with salt and pepper to taste.
Heat until bubbling. Simmer for 5-10 minutes, while stirring occasionally, until sauce thickens and gravy is full of tuna flavor.
Remove from heat. Stir in a little more butter if desired. Serve over buttered toast or on biscuits.
hello everyone how are you?
We call this GRANDAMA’S GREEN STUFF
We have been making Green Stuff since we took over fixing holiday meals after Grandma passed away. During our Holiday meals everyone would say “pass the Green Stuff”. Grandma would get her feathers all ruffeled and say “I don’t make stuff”. We lovingly call it Green Stuff to this day.
Since we have a large family get together it is hard to make a little batch of this.
2 lg pkg Lime Jello
1 lg can crushed pineapple with juice-chilled
1 sml can crushed pineapple with juice-chilled
2 8oz pkg cream cheese
1 pt heavy whipping cream
Mix jello with 4 cups boiling water and stir until disolved.
Add both cans chilled pineapple. Do not add extra water.
Chill until almost set.
Empty set jello into large bowl (we use the largest bowl of the 4 stacking mixing bowl set)
With hand mixer, blend in chuncks of cream cheese until both pkgs are mixed in. Put jello mixture back in refrigerator while whipping cream. We like ours with small chunks of the cream cheese not smooth.
Whip whipping cream until very stiff. You may need to add a drop or lemon juice.
Gently fold whipped cream into jello mixture and return to refrigerator.
Sometimes we will garnish with chopped pecans or walnuts. Grandmas always had them mixed in but we like it with just a garnish.
Like so many others, Grandma did not share this recipe so by trial and error we have recreated it. It is also very good with any flavor of Red Jello.
What does this mean? I don’t understand?
Thank you.
Filipino Tsampurado or Champorado Ingredients
1/2 cup glutinous rice, washed
1 1/2 cups water
1/4 cup refined sugar
1 tsp. salt
4 tbsp. pure cocoa powder
1/2 cup coconut milk
condensed, fresh or evaporated milk, to drizzle
Tsampurado or Champorado Cooking Instructions:
Combine the Glutinous rice and water in a sauce pan; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pan.
Dilute the cocoa powder in 3 tbsp. of hot water until dissolved and pour in the saucepan and mix well.
Mix the sugar, and salt into the rice; reduce heat to low and continue cooking until the rice is tender.
Add the thick coconut milk to the mixture and stir to combine.
Pour into a couple bowls and drizzle with condensed or evaporated milk and serve immediately.
Filipino Shrimp Sinigang Ingredients
1 Kilo Shrimp
6-8 tablespoons Batuan puree or 2 pcs tamarind cubes
1 big Onion (diced)
3 big tomatoes (quartered)
1/4 kilo Cabbage
3 pieces long green pepper (Siling haba)
5 cups rice-wash or water
Salt or Patis (fish sauce)
Filipino Shrimp Sinigang Cooking Instructions:
Boil water with onion, peppercorns, 1 tsp of salt and tomatoes for at least 15 minutes or until tomatoes are really macerated and soup is reddish already (this maximizes the flavor of tomatoes in the soup and adds sourness as well).
Add Batuan puree and the Shrimp and let simmer on mid low heat for 5 minutes.
Add veggies and let simmer uncovered for additional 5 minutes or until veggies are done.
Season with Patis or fish sauce.
Ginisang Munggo with Chicken Ingredients:
1 pack Munggo or Mung bean ( 1 lb )
1 tbsp garlic
1/2 kilo chicken leg (Choice cuts)
1 cup Malabar Spinach ( Alugbati )
1 cup String Beans ( Sitaw )
2 pcs medium sized tomatoes, chopped
1 medium sized onion, chopped
3 tbsp fish sauce
24 ounces water
1 pc Beef cube (to add more flavor, optional)
Ginisang Munggo with Chicken Cooking Instructions:
In a pan, add the Munggo or Mung bean, water and Beef cube then bring to a boil.
Simmer until the Munggo or Mung Bean is soft enough (about 35 to 50 minutes)
On a separate pan, saute the garlic,onion, and tomato then add the chicken and simmer for 5 mins
Add the fish sauce and simmer for about 15 minutes or until the Chicken meat is tender (Note:* If necessary, you may add water to help make the meat tender but make sure to add more time to simmer)
Pour the cooked Mung beans and String Beans then simmer for 10 minutes, now add the Malabar spinach ( alugbati )
Add salt and pepper to taste
Serve hot with Fried fish or Pork.
Filipino Pork Adobo Ingredients:
1 kilo pork belly (liempo)
2 tbsp garlic, minced or crushed
5 pieces dried bay leaves
4 tbsp vinegar
1 cup soy sauce
1 tbsp whole pepper corn
1 cup water
salt to taste
Adobong Baboy Cooking Instructions:
Crush and peel garlic by using a mortar and pestle. Remove the garlic skin.
Add the peppercorns and pound again using the pestle. Set aside.
Clean the pork then cut to cubes with skin on.
Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
Heat the pot and place the marinated pork belly then cook for a few minutes
Add water, whole pepper corn, and dried bay leaves then bring to a boil.
Simmer for 40 minutes to 1 hour or until the pork meat is tender.
Put-in the vinegar and simmer for 12 to 15 minutes
Add salt to taste
Serve hot. Share and enjoy!.
Chorizo Mac and Cheese Recipe
Prep time: 10 minutesCook time: 50 minutes
We used El Mexicano brand chorizo for this recipe, as it is very soft, almost like a pâté. It integrates with the sauce better than other styles of Mexican chorizo. This recipe makes a small casserole, you can easily double the ingredients for a large casserole.
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INGREDIENTS
2 cups elbow macaroni
1 cup milk
1 teaspoon corn starch
4 ounces shredded cheddar cheese (about 1 cup)
4 ounces shredded pepper jack cheese (about 1 cup)
6 ounces Mexican chorizo
1/2 cup minced red onion
2 Tbsp flour
2 teaspoons lime juice
2 Tbsp breadcrumbs
1 Tbsp butter
METHOD
1 Mix the corn starch with the 2 cheeses in a bowl and set aside. The corn starch will help prevent the cheese sauce from getting too stringy.
2 Put the milk into a small saucepan and heat until steamy. Keep warm while you are preparing the recipe, do not let boil.
3 Put 2 quarts of water, salted with 1 Tbsp salt, into a large pot and heat to a boil. Once the water is at a full boil, add the macaroni to the pot. Return to a boil, and cook, uncovered, for about 2 minutes less than the macaroni package specifies, so that it is al dente, cooked, but still firm to the bite.
4 While the water is heating and the macaroni cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and put into a medium thick-bottomed saucepan on medium high heat. When the chorizo begins to sizzle, reduce the heat to medium. Cook the chorizo, stirring often, for 2 minutes. Add the minced red onion and cook the mixture until the onions soften, about 3-4 minutes.
5 When the macaroni is cooked, but still a bit firm, drain it and set aside. Preheat oven to 375°.
6 Add the flour to the pot with the chorizo and mix well. Everything will clump up. Reduce the heat to medium-low and cook, stirring constantly and scraping the bottom of the pot, for 2 minutes. Add the hot milk a tablespoon at a time, stirring constantly. When all the milk has been added, heat the mixture to a gentle simmer and cook for 2 minutes.
7 Mix the grated cheese into the chorizo milk sauce. Mix in the cooked macaroni into the chorizo cheese sauce. Stir in the lime juice. Pour the macaroni and cheese into a small casserole dish. Make sure the top is level. Dust the top with the breadcrumbs, then dot with the butter. Bake until the breadcrumbs are golden, about 20 to 25 minutes.
If you want, serve with chopped avocados, crema fresca, and chopped fresh cilantro.
Moroccan Chicken with Lemon and Olives Recipe
Prep time: 1 hour, 5 minutesCook time: 1 hour
This recipe shines with preserved lemons. If you don’t have access to any, you can use thin slices of regular or Meyer lemon, and you’ll likely need to add salt to the dish at the end. If you use a tagine, you will likely need to soak it in water over-night before subjecting it to the heat of the stove. Doing so will help keep the tagine from cracking.
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INGREDIENTS
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
2 Tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips (if you don’t have preserved lemon, use whole thin slices of regular lemon)
1 cup green olives, pitted
1/2 cup water
1/2 cup raisins
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
METHOD
1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.
2 If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes.
3 Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serve with couscous, rice, or rice pilaf.
Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds Recipe
Prep time: 10 minutesCook time: 15 minutes
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INGREDIENTS
1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
Salt
1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
1 cup chopped toasted almonds
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
2 tablespoons olive oil
METHOD
1 Bring a large pot of well salted water to a vigorous boil. Add the pasta to the boiling water and let cook, uncovered, at a full boil, for the amount of time specified on the pasta package, minus about 2 minutes. Test, the pasta should be cooked through, but still firm to the bite, al dente. While the pasta is cooking, prep the other ingredients.
2 Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl.
3 When the pasta is done, drain it, and add the pasta into the bowl with the artichoke hearts and sun-dried tomatoes. Toss gently to mix. Sprinkle lemon juice, parsley, and black pepper over the pasta, toss to mix. Add 1 to 2 tablespoons of the sun-dried tomato oil to the pasta, and 1-2 tablespoons of olive oil. Toss to mix. Taste and adjust seasonings.
At this point you can make ahead and reheat to serve.
Serve warm.
Awesome Oatmeal Chocolate Chip Cookie Recipe
Prep time: 30 minutesCook time: 20 minutes
Brown the butter first, as the butter is cooling, prep the other ingredients.
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INGREDIENTS
1 cup (2 sticks, 8 oz, 225 g) unsalted butter
1 1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar, packed
1/2 cup white granulated sugar
2 eggs (large), lightly beaten
1 teaspoon vanilla extract
2 Tbsp water
1 1/2 cups bitter-sweet chocolate chips
1 cup chopped pecans (optional)
1 cup sweetened, shredded coconut (optional)
3 cups Old Fashioned rolled oats (Quick oats are okay, but not steel cut, not instant)
METHOD
1 Brown the butter. Place sticks of butter in a thick-bottomed medium sized stainless-steel saucepan. (It’s important to use a saucepan that has a light, reflective interior like stainless steel, otherwise you won’t be able to see the butter browning.) Heat on medium. Melt the butter, whisking so that the butter melts evenly. Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside. Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully, it’s easy for the butter to go from browned to burnt. When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients.
2 Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.
3 Preheat oven to 350°F (175°C). Place the browned butter (along with the browned bits) in a mixer bowl. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth. Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light.
4 Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)
5 Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the oatmeal. Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator.
4 Butter two large cookie sheets, or line them with Silpat mats or parchment paper. Spoon out heaping tablespoon-fuls of cookie dough and lay them on the cookie sheet. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet. Bake at 350°F (175°C) for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a more chewy cookie.)
5 Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool. They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container.
Baked Stuffed Jalapeños Recipe
Prep time: 15 minutesCook time: 25 minutes
When working with jalapeños, it helps to wear disposable gloves. If you don’t have gloves, coat your hands with some oil before working with the peppers, then once you are done, wash your hands thoroughly with warm soapy water. Do not touch your eyes for several hours after handling the peppers.
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INGREDIENTS
Cream Cheese Filling Version
12 jalapeño peppers*
1/4 cup minced onion
1/4 cup chopped fresh cilantro
3/4 cup cream cheese
1 1/2 teaspoon cumin
1 teaspoon salt (more or less to taste)
2 ounces jack cheese, cut into 2 1/2-inch long batons
Bacon and Jack Cheese Filling Version
12 jalapeño peppers*
1/4 cup chopped cooked bacon
1/4 cup minced onion
1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese cut into 2 1/2-inch long batons
1/4 cup chopped fresh cilantro
1 1/2 teaspoon cumin
1 teaspoon dried oregano
- When buying jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper.
METHOD
1 Preheat the oven to 375°.
2 You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper. The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice. If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).
3 Mix together all the filling ingredients except the jack cheese batons.
4 Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.