I saw this recipe in the Penzey's catalogue a few years ago. Then I lost it and tried to recreate it, just never quite got it as good. I was happy to find I had written it in a notebook I just found.
Parsley Potatoes
Ingredients
1 1/2 lbs. small red potatoes
1 Tbsp vegetable oil
1 medium onion, minced
1/4 tsp minced garlic
2 cups chicken stock
2 Tbsp parsley flakes
1/2 tsp black pepper
Directions
Wash potatoes and pat dry. With vegetable peeler peel only the middle section of skin off of the potatoes.
In a large heavy skillet heat 1 Tbsp oil. Add onions and cook 3-5 minutes. Add the garlic and chicken stock. Next add the parsley flakes and stir. Add potatoes and black pepper. Partially cover the skillet and simmer for 20-30 minutes. The stock should reduce by at least half.
Tuesday, March 7, 2017
Saturday, March 4, 2017
Honey Oat Muffins
I found this recipe in the latest Costco connection magazine. It is easy to make and on the healthy side. My husband loved them as they are not too sweet.
Honey Oat Muffins
Ingredients
1 cup unbleached all purpose flour
1 cup rolled oats
1 Tbsp baking powder
1/2 tsp salt
1 egg
1/2 cup olive oil
3/4 cup milk
1/3 cup honey
Directions
Preheat oven to 400 degrees. Grease a 12 cup muffin tin.
In a large bowl, whisk together the flour, oats, baking powder and salt. Set aside.
In a small bowl, whisk together the egg, olive oil, milk and honey until thoroughly combined.
Pour the wet ingredients into the dry and mix just until combined.
Divide the batter among 12 muffin cups, filling each about 3/4 full.
Bake 15-18 minutes, or until inserted toothpick comes out clean. Cool in pan 5 minutes before removing to cool completely on a wire rack.
Honey Oat Muffins
Ingredients
1 cup unbleached all purpose flour
1 cup rolled oats
1 Tbsp baking powder
1/2 tsp salt
1 egg
1/2 cup olive oil
3/4 cup milk
1/3 cup honey
Directions
Preheat oven to 400 degrees. Grease a 12 cup muffin tin.
In a large bowl, whisk together the flour, oats, baking powder and salt. Set aside.
In a small bowl, whisk together the egg, olive oil, milk and honey until thoroughly combined.
Pour the wet ingredients into the dry and mix just until combined.
Divide the batter among 12 muffin cups, filling each about 3/4 full.
Bake 15-18 minutes, or until inserted toothpick comes out clean. Cool in pan 5 minutes before removing to cool completely on a wire rack.
Friday, March 3, 2017
Caramel Apple Streusel Coffee Cake
We had this at work one Saturday for coffee. I enjoyed it so got a copy of the recipe. The only problem is I have trouble finding the Apple Cinnamon Quick Bread mix.
Caramel Apple Streusel Coffee Cake
Ingredients
Filling:
1 (8oz) pkg cream cheese
1/3 cup packed brown sugar
1/4 tsp maple flavor
1 egg yolk
1/2 cup chopped peeled apple
Topping:
1/3 cup packed brown sugar
1/4 cup flour
2 Tbsp butter
1/2 cup chopped pecans
Cake:
1 pkg Pillsbury Apple Cinnamon Quick Bread Mix
1 cup sour cream
1 egg
1/2 cup unsweetened applesauce
Glaze:
8 vanilla caramels
1 Tbsp whipping cream
Directions
Preheat oven to 350 degrees
Grease and flour a 10 inch springform pan.
In a large bowl beat cream cheese until fluffy. Add brown sugar, beat 1 minute or until smooth. Add maple flavor and egg yolk. Blend. Stir in apple.
In a small bowl combine 1/3 cup brown sugar and flour. Cut in butter and add pecans.
In large bowl combine all the cake ingredients. Stir 50-75 strokes until mixture is moistened.
Pour 1 1/2 cups batter into bottom of pan. Spread filling over batter to 1/2 inch of edge. Spoon and spread remaining batter over . Sprinkle with topping.
Bake 55-65 minutes. Cool 10 minutes. Remove from pan. Cool 30 minutes.
Combine glaze ingredients. Microwave on high for 1 minute. Stir until smooth. Drizzle over coffeecake.
Store in refrigerator.
Caramel Apple Streusel Coffee Cake
Ingredients
Filling:
1 (8oz) pkg cream cheese
1/3 cup packed brown sugar
1/4 tsp maple flavor
1 egg yolk
1/2 cup chopped peeled apple
Topping:
1/3 cup packed brown sugar
1/4 cup flour
2 Tbsp butter
1/2 cup chopped pecans
Cake:
1 pkg Pillsbury Apple Cinnamon Quick Bread Mix
1 cup sour cream
1 egg
1/2 cup unsweetened applesauce
Glaze:
8 vanilla caramels
1 Tbsp whipping cream
Directions
Preheat oven to 350 degrees
Grease and flour a 10 inch springform pan.
In a large bowl beat cream cheese until fluffy. Add brown sugar, beat 1 minute or until smooth. Add maple flavor and egg yolk. Blend. Stir in apple.
In a small bowl combine 1/3 cup brown sugar and flour. Cut in butter and add pecans.
In large bowl combine all the cake ingredients. Stir 50-75 strokes until mixture is moistened.
Pour 1 1/2 cups batter into bottom of pan. Spread filling over batter to 1/2 inch of edge. Spoon and spread remaining batter over . Sprinkle with topping.
Bake 55-65 minutes. Cool 10 minutes. Remove from pan. Cool 30 minutes.
Combine glaze ingredients. Microwave on high for 1 minute. Stir until smooth. Drizzle over coffeecake.
Store in refrigerator.
Beer Cheese Soup
This was a favorite soup of mine at a restaurant in Bismarck. And they would serve it with popcorn on top. I think this recipe was something like the one they served.
Beer Cheese Soup
Ingredients
1/2 cup finely diced celery
1/2 cup finely diced carrots
1/2 cup finely diced onions
8 cups chicken stock
9 Tbsp arrowroot (or use cornstarch)
1 1/2 cups light beer
8 oz. processed cheese spread
2 cups popped corn
Directions
Puree vegetables in a blender. Drain off excess liquid and discard. In a large soup pot add vegetables to chicken stock along with arrowroot, beer and cheese. Mix well. Bring to a quick boil then simmer, covered for 30 minutes, stirring frequently. Mixture scorches easily. Turn down heat if needed.
Strain out vegetables if desired. Serve in bowls. Garnish with popped corn.
Beer Cheese Soup
Ingredients
1/2 cup finely diced celery
1/2 cup finely diced carrots
1/2 cup finely diced onions
8 cups chicken stock
9 Tbsp arrowroot (or use cornstarch)
1 1/2 cups light beer
8 oz. processed cheese spread
2 cups popped corn
Directions
Puree vegetables in a blender. Drain off excess liquid and discard. In a large soup pot add vegetables to chicken stock along with arrowroot, beer and cheese. Mix well. Bring to a quick boil then simmer, covered for 30 minutes, stirring frequently. Mixture scorches easily. Turn down heat if needed.
Strain out vegetables if desired. Serve in bowls. Garnish with popped corn.
Hamburger Soup
I found this recipe in the newspaper when we lived in Bismarck! Sometimes it is easier to make soup out of ground beef then to use a soup bone!
Hamburger Soup
Ingredients
2 Tbsp butter
1 cup chopped onion
1 cup sliced carrots
1/2 cup chopped green pepper
1 lb ground beef
2 cups tomato juice
1 cup diced potatoes
1 1/2 tsp salt
1 tsp seasoned salt
1/8 tsp pepper
1/3 cup flour
4 cups milk
Directions
Melt butter in saucepan or Dutch oven. Add onion, carrots and green pepper. Cook until onion is tender, not brown. Add ground beef and cook until meat is crumbly. Stir in tomato juice, potatoes and seasoning. Cover and cook over low heat until vegetables are tender, 20-25 minutes.
Combine flour with 1 cup milk, and beat until free of lumps. Stir into soup mixture. Add remaining milk and heat, stirring frequently. Do not boil. Taste and adjust seasoning.
Hamburger Soup
Ingredients
2 Tbsp butter
1 cup chopped onion
1 cup sliced carrots
1/2 cup chopped green pepper
1 lb ground beef
2 cups tomato juice
1 cup diced potatoes
1 1/2 tsp salt
1 tsp seasoned salt
1/8 tsp pepper
1/3 cup flour
4 cups milk
Directions
Melt butter in saucepan or Dutch oven. Add onion, carrots and green pepper. Cook until onion is tender, not brown. Add ground beef and cook until meat is crumbly. Stir in tomato juice, potatoes and seasoning. Cover and cook over low heat until vegetables are tender, 20-25 minutes.
Combine flour with 1 cup milk, and beat until free of lumps. Stir into soup mixture. Add remaining milk and heat, stirring frequently. Do not boil. Taste and adjust seasoning.
Baked Carrots
I got this recipe from a friend when we lived in Sheboygan.
Baked Carrots
Ingredients
3 cups cooked sliced carrots
1 can sliced water chestnuts
1 can cream of mushroom soup
8 oz cheese whiz
French fried onion rings
Directions
Preheat oven to 350 degrees
Mix carrots, water chestnuts, soup and cheese whiz. Pour into a casserole.
Bake 350 degrees for 30-40 minutes. Add some onion rings on top and bake 5 minutes longer.
Baked Carrots
Ingredients
3 cups cooked sliced carrots
1 can sliced water chestnuts
1 can cream of mushroom soup
8 oz cheese whiz
French fried onion rings
Directions
Preheat oven to 350 degrees
Mix carrots, water chestnuts, soup and cheese whiz. Pour into a casserole.
Bake 350 degrees for 30-40 minutes. Add some onion rings on top and bake 5 minutes longer.
Old Fashioned Chicken Pot Pie
This was something my Grandma Moore used to make and I loved it. I even remember having it at a Moore campout in Medora. My aunts and mom would get together and make it.
Old Fashioned Chicken Pot Pie
Ingredients
1 chicken
3-4 potatoes, diced
3 eggs
1/3 cup water
Flour, enough to make a dough
salt
pepper
Directions
Cut up chicken and remove some of the skin. Put in a large soup kettle. Cover with water and add 1 tsp. salt and 2 bay leaves. Boil until tender, not falling off the bone. 30-45 minutes. Remove chicken from kettle and save the broth.
Meanwhile make noodles: Beat the eggs and add the water. Add enough flour to make a very stiff dough. Divide into 3 pieces. Roll each piece out to fit the kettle you will use.
Use a deep kettle and layer starting with chicken (must use bones with chicken to hold up noodles).
Then add 1 circle of noodle, some diced potato and seasoning. Repeat to have 3 layers of noodles. Cover with the broth and simmer covered for about 1 hour.
When done cut through all thickness of noodles several times and serve in a soup bowl! And, as you serve it you may want to take out the bones!
Good Luck!
Old Fashioned Chicken Pot Pie
Ingredients
1 chicken
3-4 potatoes, diced
3 eggs
1/3 cup water
Flour, enough to make a dough
salt
pepper
Directions
Cut up chicken and remove some of the skin. Put in a large soup kettle. Cover with water and add 1 tsp. salt and 2 bay leaves. Boil until tender, not falling off the bone. 30-45 minutes. Remove chicken from kettle and save the broth.
Meanwhile make noodles: Beat the eggs and add the water. Add enough flour to make a very stiff dough. Divide into 3 pieces. Roll each piece out to fit the kettle you will use.
Use a deep kettle and layer starting with chicken (must use bones with chicken to hold up noodles).
Then add 1 circle of noodle, some diced potato and seasoning. Repeat to have 3 layers of noodles. Cover with the broth and simmer covered for about 1 hour.
When done cut through all thickness of noodles several times and serve in a soup bowl! And, as you serve it you may want to take out the bones!
Good Luck!
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