Recipes

[PA Mom-mom]

This recipe is expensive, but it would be a good one for Seven Fishes. I cooked this several times when the children were growing up. How we could afford it, I don't know. All I can think is seafood must have been a lot cheaper 30+ years ago. It does make quite a bit.

Cioppino

Ingredients:

¾ C. butter – or equal parts butter and olive oil

2 Medium Onions, chopped

2 Cloves Garlic, minced

½ C. Fresh parsley, chopped

2 14.5 oz. cans stewed tomatoes

4 C. Chicken broth

2 Bay leaves

1 Tablespoon Italian seasoning

1 C. water

1 ½ C. Dry white wine

1 ½ Lbs. Large shrimp, shelled and deveined

1 ½ Lbs. Scallops – sea or bay (if using sea scallops, cut in half)

18 Small Calms – purged and scrubbed

18 Mussels – scrubbed and debearded

1 ½ C. Crab meat – more or less. Just buy the claw meat, don’t splurge on the lump

1 ½ Lbs. Cod fillet or other firm white fish, cubed

Directions:

Over medium-low heat melt butter in large stockpot or Dutch oven.  Add onions and garlic and cook slowly, stirring occasionally until onions are soft.  Add tomatoes to the pot (break them into chunks with your hands as you add them).  Add chicken broth, bay leaves, Italian seasoning, water and white wine.  Mix well. Cover and simmer 30 minutes.  Stir in the scallops first, if you are using big ones, then the shrimp, clams, mussels and crab meat.  Stir in fish and parsley.  Bring to boil,  lower heat and simmer no more than 5 minutes until clams open and shrimp and scallops are done.  Ladle soup into bowls and serve with crusty bread

NEXT INGREDIENT: HAM (maybe leftover?)

[RespectLife]

I still haven't made these but have been meaning to!!

Glazed Ham and Cheese Hawaiian Party Rolls 

Servings12     Calories299kcal     AuthorBrandie @ The Country Cook

1 stick (½ cup) salted butter

1/2 Tablespoon Worcestershire sauce

2 Tablespoons brown sugar, dark or light

1/2 Tablespoon mustard, yellow or dijon

12 ounce package King's Hawaiian Sweet Rolls (package of 12)

12 slices black forest ham, (½ pound)

12 slices Monterey Jack Cheese (8 ounces shredded)

raspberry preserves, for serving

Preheat oven to 350F degrees.

In a small pot, melt stick of butter with Worcestershire sauce, brown sugar and mustard until thoroughly melted and combined.

Meanwhile, take rolls out of package and slice through all the rolls (while still attached), cutting them in half horizontally.

Brush the glaze mixture onto both sides of the rolls (be generous with the glaze), covering well.

Place bottom half of rolls into a 9" x 13" baking dish. Place sliced ham on first then top with cheese.

Put top on rolls and then brush the tops with leftover glaze mixture.

Cover tightly with aluminum foil and bake for 25 minutes. Then serve!

Notes

Serve rolls with a bit of warmed Raspberry Preserves. Let guests slather a bit of it on their warm rolls. Such a fantastic combination of flavors.

I have been known to add a bit of pineapple juice to the glaze mixture when I have it on hand. Pineapple pairs so nicely with ham. Add about a tablespoon.

Calories: 299kcal | Carbohydrates: 18g | Protein: 14g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 606mg | Potassium: 108mg | Sugar: 7g | Vitamin A:

450IU | Vitamin C: 0.1mg | Calcium: 213mg | Iron: 0.6mg

NEXT INGREDIENT:

cardamon

I gotta use it up!  It is tauting me in the spice cabinet...I don't remember why I even bought it!!!  ha ha

[house_cat]

Crispy Norwegian Bows

• 3 large egg yolks, room temperature
• 3 tablespoons sugar
• 3 tablespoons heavy whipping cream
• 1/2 teaspoon ground cardamom
• 1 to 1-1/4 cups all-purpose flour
• Oil for deep-fat frying
• Confectioners' sugar

1. Beat egg yolks and granulated sugar until pale yellow. Add cream and cardamom; mix well. Gradually add flour until dough is firm enough to roll.
2. On a lightly floured surface, roll into a 15-in. square. Using a pastry wheel or knife, cut into 15x1-1/2-in. strips; cut diagonally at 2-1/2-in. intervals. In the center of each diamond, make a 1-in. slit; pull one end through slit.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry bows, a few at a time, until golden brown on both sides, 20-40 seconds. Drain on paper towels. Dust with confectioners' sugar.

(I'm looking forward to trying this recipe, but I have a feeling mine won't end up looking like those pictured.)

Next ingredient: your favorite short-cut ingredient

[sabatini]

Hmmm. A short-cut ingredient? Great idea, @house_cat!

I think I'd have to choose canned stewed tomatoes. Depending on what you're making, they can often make it better, & they're not as acidic as a can of plain tomatoes.

Just mash the tomatoes up with your fingers, and add it to the mix.

Puree if you'd prefer.

Mexican Rice:

Brown rice in oil, add a can of mashed stewed tomatoes, and enough water to get the right proportion, cover and simmer till done. Stir gently.

A chicken bouillon cube doesn't hurt.

Broken vermicelli can be browned along with the rice if you're so inclined.

Rotel Dip too spicy for you? Just use stewed tomatoes, some cumin & chili powder to taste, & a small can of mild green chiles, then add to your melted cheese. (Yes, more than likely, Velveeta.)

*Speaking of Velveeta! My mom always served macaroni and cheese w/ a side of stewed tomatoes.

Quick & Easy Vegetarian Meal:

To a pot, add 2 cans stewed tomatoes (mashed up), 2 cans drained garbanzo beans, some cumin & coriander & simmer for 10 minutes.

If you want to get fancy, saute additional onion, garlic and green bell pepper, then add to the rest. A squeeze of lemon juice is nice, along w/ some chopped parsley.

** Serve with couscous.

Next Ingredient:  evaporated milk (which is another short-cut ingredient to keep on hand)

[walker]

Great for Brunch.....Easy!

Farmer's Casserole

3 cups frozen shredded hash brown potatoes

3/4 cup shredded cheddar cheese

1 cup diced ham

1/4 cup sliced green onions

4 beaten eggs

1 12oz. can EVAPORATED MILK

1/4 teaspoon pepper

1/8 teaspoon salt

Thaw potatoes about 30 minutes.  Grease a 2 quart square baking dish.  Arrange potatoes evenly on bottom of dish.  Sprinkle with cheese, ham and green onions.

Mix together eggs, EVAPORATED MILK, pepper and salt.  Pour over potato mixture in dish.  (The dish can be covered and refrigerated at this point for several hours or overnight.)

Bake, uncovered, in 350 degree oven for 40-45 minutes (or 55-60 minutes if made ahead and chilled) until center is set.  Let stand 5 minutes.

(for 9 x 13" pan I use 4 1/2 cups hash browns, 1 cup+ cheese, 1 1/2 cups ham, 1/2 cup green onions, 6 eggs and 1 1/2 cans EVAPORATED MILK)

NEXT INGREDIENT ..... SOUR CREAM

[Zhills]

Ground Beef Fajitas

1 lb ground beef
1 T vegetable oil
1 med yellow onion*
1 red pepper*
1 green pepper*
1 yellow pepper*
1 Tbsp fajita seasoning from pkg.

For serving: tortillas, avocado/guacamole, salsa, sour cream, shredded cheese, jalapeños, hot sauce, shredded cheese, jalapeños, hot sauce, etc

Heat a large skillet over medium heat. Add the ground beef and break apart, cooking until browned. Add in all spices and stir well to coat. Continue cooking for another 2-3 minutes.
Remove the beef from the skillet and set aside. Add in vegetable oil, onion and bell peppers. Sauté over medium heat until vegetables are charred and tender (~8-10 minutes). Add beef back in and stir well, then remove from heat.

* I use the frozen roasted peppers and onions.

• Serve with tortillas and desired toppings.
  
  

• You can also use this recipe to make some seriously good rice bowls!

Next ingredient:  Pork (any cut)

[walker]

This is a repeat for me but, for those who haven't seen it, a very good recipe.....easy and great especially in the Fall or Winter months. (Crock Pot Recipe)

Golden PORK with Cinnamon-Sugar Apples

1 PORK LOIN ROAST (about 3 lbs.)

1 can Golden Mushroom Soup, undiluted

1/2 cup water

1/4 cup packed brown sugar

2 tablespoons soy sauce

1/4 cup granulated sugar

3 tablespoons ground cinnamon

2 Granny Smith apples, cored and sliced

Place PORK in crock pot.  Combine soup, water, brown sugar and soy sauce; mix well.  Pour over the PORK.

Cover and cook on Low for 8 hours.

About 1 hour before serving, combine granulated sugar and cinnamon in plastic food storage bag or container with lid.  Add apples; shake to coat well.  Place apples on top of PORK.  Cover and cook 1 hour longer.

Serve with rice, noodles or mashed potatoes.

NEXT INGREDIENT .... CORN ....OR ANY VEGETABLE 

                                YOU MIGHT SERVE AT ....

                                THANKSGIVING...🦃

[Zhills]

PENNSYLVANIA DUTCH CHICKEN CORN RIVEL SOUP

SERVES: 10      PREP TIME: 30 MINUTES      COOK TIME: 20 MINUTES

Sophie Light, previous Head Cook at Esther’s Diner, and owner of Farmer’s Wife Diner in Ono, Pennsylvania shares her infamous Chicken Corn Rivel Soup Recipe.

INGREDIENTS

Chicken Broth

• 6 Bell & Evans (any brand) whole Chicken Legs 
• 1 Cup Chopped onion
• 1 Cup Chopped celery
• ¼ Cup Chicken Base.  (Better Than Bouillon)
• 4 Cups Frozen corn
• 1 tsp Celery salt
• 1 tsp Onion salt
• 1 T Parsley flakes
• Salt and Pepper to taste

**Rivels

• 3 Large Eggs
• 2 Cups Flour
• 1-2 TB Cold water

PREPARATION

1. Fill a 10 Qt pot with 5-6 quarts of water. Cook the 6 chicken legs until tender. Remove from broth. Strain the broth, then add the chopped celery, onion, frozen corn and chicken base. Cook 5 minutes.  Shred chicken off bones.
2. Meanwhile, make the rivels. Beat the eggs, then gradually add the flour, working the flour into the eggs with your hands, making small chunks of dough.
3. Slowly add the little chunks of dough to the broth, stirring frequently.**
4. Add cooked and shredded chicken, celery salt, onion salt and Parsley into soup. Cook the small balls of dough for about 5 minutes or until they start to float.
5. Serve with chunky, warm bread.

**Egg noodles, especially the Amish ones, works fine!  Easy recipe to half or quarter.

Next ingredient:  Eggs

[PA Mom-mom]

@Zhills  I've been making rivels for over 45 years and still can't get the hang of it. My cousin, who was much older than I, could do it blindfolded.She showed me how she did it with a fork and knife or her fingers. They always turned out great. Mine were (and are) like dough bombs! 

ETA: I've been to Esther's Diner, if it's the one off of I -78 between Allentown and Harrisburg.

Next Ingredient: Eggs

[sabatini]

Well, awhile ago I posted a "recipe" for scrambled eggs, and now here's one for French Toast! 

Not really recipes, but doing things just a bit different than the usual.

This makes lovely French Toast!

~ French Toast ~

 

Ingredients

• 6 large eggs
• 2 large egg yolks
• 1 cup whole milk
• 1/4 tsp salt 
• 2 tsp vanilla 
• 1/2 tsp cinnamon
• 1 Tbsp warm honey
• 1 lb bread such as Challah, Brioche, or Texas Toast , (about 8-10, 3/4”-thick slices)

• 3 Tbsp unsalted butter, to saute toasts

Instructions

1. Slice your bread about 3/4" thick, and arrange on a wire rack for 1-2 hours if time permits to dry out the bread slightly. Preheat the oven to 275˚F.

2. In a medium bowl, whisk together eggs, yolks, milk, salt, vanilla, cinnamon and warm honey until well blended and honey has dissolved. Pour into a casserole dish that fits 4 pieces of toast at a time, or as many as will fit your skillet at a time.

3. Preheat your skillet over medium-low heat and melt in 2 Tbsp butter.

4. Dip 4 pieces of bread into the egg mixture at a time and soak for 30-40 seconds per side depending on the thickness of the bread. Remove bread slices from egg wash letting excess drip back into the dish then place the bread slices into the hot skillet and saute for 3-4 minutes per side until golden brown.

5. Transfer to a baking sheet and place in the oven to keep warm at 275˚F. Repeat step 4 with remaining toasts, adding more butter as needed. Once all are sauteed, keep them in the oven for another 10-15 minutes for the custard center to fully set then dust with powdered sugar & serve warm with your favorite toppings.

   Next Ingredient: brown sugar, or any sugar!