Recipes

[Zhills]

There's probably not many things more Southern than White Gravy.  Here's how you make it.

How to make gravy:

2 Tbsps Butter : 2 tablespoons Flour : 1 cup milk

3 Tbsps Butter :  3 tablespoons Flour : 1 1/2 cup milk

4 Tbsps Butter : 4 tablespoons Flour : 2 cups milk

You’re basically making a roux to start with, be careful not to burn it.

(You can use chicken or beef broth, meat drippings or beer instead of milk)

White Gravy

Directions:

In small saucepan, melt butter. (OR bacon grease, or sausage grease or frying grease or any oil.

Once oil is warm, add the flour and stir/whisk.
 

Slowly add the milk  (or other liquid ), a little at a time and whisk to incorporate. Stir continuously.

The gravy will go from looking like thick mashed potatoes to gravy consistency as you
add milk. 

Cook for 5 mins for a better to develop food taste.

Add salt and pepper to taste.  (I like more pepper)

If adding meat, cook first, remove from pan and add back to gravy.

(I use 1 sm can evaporated milk in measuring cup and add water to whatever amount you are making.)

Does not need to be exact amount of 1/2 & 1/2!

Brown sausage and use for biscuits and gravy.

Cook bacon and use for biscuits and gravy or toast.

Start with ground beef for SOS  over toast

Fry chicken, use grease and chicken broth with milk to serve for chicken & waffles, or biscuits

Fry pork chops and use grease and chicken broth with milk for great gravy over biscuits or rice.

Just make gravy with any oil (I save bacon grease in the fridge) and milk and broth or water 

The important thing in making good gravy is making sure that all the flour is in oil.  

DRY FLOUR = LUMPS.  Nobody wants lumpy gravy!  The bits in the pan after frying just enhance the flavor.  Cook long enough to remove floury taste. 5 mins?

Enjoy!

Make plain gravy (oil & flour and add 1 can of tomatoes for delicious Tomato Gravy!)

Next ingredient:  Fresh tomatoes

[vabreeze]

I will often add real bacon bits to the stuffing mix and top with parmesan cheese.

Stuffed Tomato with Rice 

 6 large tomatoes

1 1/2 cups cooked rice

1/4 lb sharp cheddar cheese, grated

1 tsp Worcestershire sauce

1 TBS chopped Italian parsley

2 TBS butter, melted

Salt and pepper to taste

Cut a thin slice from the stem end of the tomato.  Scoop out pulp, leaving 1/4 inch walls. Turn upside down to drain.  Toss remaining ingredients lightly and fill tomtoes with this mixture.  Bake at 350 degrees for about 15 minutes,

Next ingredient-  water chestnuts

[KCFoxy]

My earliest memories of water chestnuts were as bacon-wrapped apps. I modified this as an adult, coating each cloaked morsel in brown sugar before baking. Here is another wel-loved use for these crunchy Asian veggies

A copycat recipe that you can easily make right at home in just 20 minutes. And it tastes a million times better too

PF Chang's Chicken Lettuce Wraps

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce (we prefer low sodium version, such as Kikoman)
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 to 2 teaspoons Sriracha, optional
• 1 (8-ounce) can whole water chesnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

Directions:

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in water chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Adapted from Eat. Drink. Love.

Nutrition Facts

Serving Size

Servings Per Container 4

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Amount Per Serving

Calories 297.9 Calories from Fat 141.3

% Daily Value*

Total Fat 15.7g 24%

Saturated Fat 3.9g 20%

Trans Fat 0g

Cholesterol 98.8mg 33%

Sodium 331.4mg 14%

Total Carbohydrate 20.2g 7%

Dietary Fiber 3.4g 14%

Sugars 8.0g

Protein 22.3g 45%

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This delicious recipe brought to you by ****** Delicious
http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/

Next ingredient: Pine Nuts

[walker]

Mixed Baby Greens and Orange Salad

1 Tablespoon wine vinegar

1/4 teaspoon salt

dash of pepper

1/4 cup olive oil

8-10 cups salad greens (does not have to be exact)

3 navel oranges, sliced (or 1 large can Mandarine oranges,drained)

2 Tablespoons PINE NUTS, lightly toasted (optional)

Mix vinegar, salt and pepper together. Whisk in olive oil.  Combine salad greens, oranges and PINE NUTS.  Just before serving, add dressing and mix gently,

NEXT INGREDIENT .... HONEY

[Bluffbaker]

Honey Mustard Dressing

2 1/2 Cups

6 Tbsp. honey

6 Tbsp. prepared mustard

6 Tbsp. vegetable oil (I use canola)

1 1/3 cups mayonnaise

1 tsp. cider vinegar

dash of onion salt

pinch of cayenne pepper

Mix ingredients thoroughly.  Cover and store in the refrigerator.

Next Ingredient:  Shortening

[Zhills]

Betty Crocker Prize Coffee Cake

3/4 cup sugar
1/4 cup soft shortening
1 egg
1/2 cup milk
1 1/2 cups sifted gold medal flour
2 tsp. baking powder
1/2 tsp salt

Mix together the sugar, butter and egg. Stir in the milk and flour mixture (flour, baking powder, salt).
Spread batter in greased and floured 9 inch square pan. Sprinkle with desired topping. Bake until wooden pick thrust into center of cake comes out clean. Serve warm, fresh from the oven.

Streusel Topping

1/2 cup brown sugar
2 Tablespoons flour
2 tsp. cinnamon
2 Tablespoons butter, melted
1/2 cup chopped nuts (optional)

Bake at 375 for 25 to 35 minutes!

Tastes just like mom used to make!

* For an orange variation of this coffee cake follow the recipe above - except use orange juice for half of the milk, and add 1 1/2 tsp. grated orange rind. Sprinkle top with Crumb Mixture, given above, adding to it 1 1/2 tsp. grated orange rind.

Next ingredient:  Broccoli

[KCFoxy]

Like most kids, I didn't care much for veggies. Most squash, eggplant and lima beans still top my Yuck list of green and gross things. Loved corn and carrots, broccoli and even brussel sprouts, if not overcooked.  When it comes to broccoli, I'll confess to loving either the Chinese version stir fried with strips of beef, or the Velveeta-Ritz Cracker Casserole...quite low brow, but definitely comfort food!  Here I have downsized the more typical recipe so it's perfect for just 1 or 2...

Broccoli Ritz Velveeta Casserole

1 package (10 oz) frozen chopped broccoli, thawed and cooked until barely done

3 oz Velveeta, cut into 1/2 inch dice

1 Cup Ritz Crackers (one sleeve), coarsely crushed

2 Tablespoons butter, melted

Preheat oven to  325.  In small caserole spray Pam or other pan spray. Combine hot, cooked broccoli with cheese in medium bowl until melty.

Combine crushed crackers with melted butter. Add half to broccoli cheese mixture and spoon into prepared pan. Top with remaining Ritz mixture and bake 15-20 minutes, until heated through.

Notes: A couple shakes of paprika is nice optional addition. Recipe may easily be doubled or quadrupled, which is the one I cut down to 25%, adjusting the ratios of crackers to veggies/cheese to our particular taste.

Next ingredient: Pluots

[GenXmuse]

MARINATED GOAT CHEESE AND PLUOTS ON BABY GREENS

SERVING SIZE
4

INGREDIENTS
1/2 cup olive oil

1/4 cup fresh basil, chopped

8 ounces log of soft, fresh goat cheese

5 ounces mixed baby greens

2 1/2 tablespoons white wine vinegar

3 large ripe pluots, pitted, cut into wedges

handful of walnuts (optional)

INSTRUCTIONS
Whisk oil and 2 tablespoons basil in a shallow bowl. Season with salt and pepper. Add cheese; spoon basil oil over. Cover; let stand at room temperature 2 hours.

Remove cheese from basil oil and reserve oil.

Toss greens and remaining basil in a large bowl. Add reserved basil oil and vinegar; toss to combine. Season with salt and pepper.

Divide among 4 plates. Top each salad with goat cheese and pluot slices. Garnish with walnuts (optional).

Next Ingredient: BLUEBERRIES 

[walker]

Dark and Lovely BLUEBERRY Jam

2 1/2 cups BLUEBERRIES

3 cups sugar

1/3 cup orange juice

1 Tablespoon lemon juice

1/2 (3 oz) bottle fruit pectin

Wash BLUEBERRIES and drain.  Crush BLUEBERRIES in a stainless steel saucepan.  Mix sugar, orange juice and lemon juice, add to pan.  Bring to a boil and keep at full boil for one minute, stirring constantly.  Remove from heat and stir in pectin.  Seal in hot sterilized jelly jars.  Refrigerate.

Recipe found in Best of the Best Five Ingredients Cookbook

NEXT INGREDIENT .... OLIVES

[GenXmuse]

TACO ENCHILADAS WITH CORNMEAL CREPES

16 Crepes more or less 

INGREDIENTS:

CORNMEAL CREPES:

1 1/3 cups all-purpose flour
2/3 cups yellow or white cornmeal
4 large eggs
1/4 teaspoon salt
2 cups milk

TACO MEAT:

3/4 cup chopped onion (about 1 medium onion)
2 pounds ground beef or ground turkey
2 garlic cloves, finely minced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
2 (8-ounces each) cans tomato sauce
1 jalapeno, seeded and minced fine (optional)
2 cups shredded cheddar or Monterey jack cheese

GARNISHES:

1 can black olives, drained and sliced
Sour cream
Salsa

Directions

For the crepes, combine all of the crepe ingredients in a blender and process until smooth. Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until the skillet is very hot. Give the crepe batter a quick stir with a wooden spoon. Measure out 1/4 cup batter and pour into the hot skillet, tilting the pan to coat the bottom evenly.

The skillet should be hot enough that you should hear a sizzle when the batter hits the pan but not so hot that it burns the crepes. Cook for 30 seconds to 1 minute and then loosen the edge of the crepe with a rubber spatula and flip, cooking for another 30 seconds or so. Transfer the crepe to a plate and repeat with the remaining batter, giving the batter a quick stir before each crepe to distribute the cornmeal and lightly spraying the skillet with cooking spray when needed.

Stack the cooked crepes on top of each other. The crepes can be made up to 2 days in advance. Cool the crepes completely before storing in the refrigerator, enclosed in a ziploc bag or covered in plastic wrap.

For the taco meat, cook the onion, ground meat, garlic, salt and pepper in a large nonstick skillet over medium heat, stirring frequently to break the meat into bite-size pieces, until the meat is cooked through, 5-7 minutes. Drain the excess grease. Stir in the chili powder, cumin, coriander, tomato sauce and jalapeno, if using. Simmer over medium heat for 8-10 minutes.

Preheat the oven to 375° F. Lightly coat a large baking sheet with nonstick cooking spray. Lay a crepe flat on a clean work surface or plate. Place about 1/4 to 1/3 cup meat mixture on each crepe, sprinkle with a tablespoon or so of cheese and roll up. Lay seam side down on the prepared baking sheet and repeat with the remaining crepes, meat and cheese.

Sprinkle the tops of the crepes with remaining cheese. Bake for 20-25 minutes, until the cheese is golden and the crepes are heated through. Serve the crepes with the olives, sour cream, salsa and any other garnishes you prefer.

Notes: I use a crepe maker because it takes the guess work out of crepes for me. 

When I stack crepes I place a piece of wax or parchment paper in between to keep them from sticking. 

Next Ingredient: GREEN ONIONS