Recipes
Recipes
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 1/2 cups warm water 110°F
3 tablespoons lard, softened
1 tablespoon salt
6 1/2 cups bread flour
In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 425°F.
Bake at 375°F for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
1 store-bought pie crust
2 cans of apple pie filling
1/2 cup unsalted butter, softened
1 cup all-purpose flour
2/3 cup packed brown sugar
1 tablespoon granulated sugar
Place pie crust into pie plate. Pour filling into crust.
In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
½ teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles
In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Romaino cheese
1/4 cup grated Asigo cheese
2 tablespoons chopped chives
In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
Spaghetti sauce 23 oz
1 Package Egg Roll Wrappers
48 Meatballs
1 cup Water
6 or more String Cheese
Place about meatballs into a crock pot. Add one jar of spaghetti sauce and 1 cup of water. Cook until warm.
Place three meatballs into one egg roll wrapper add the string cheese to top. Wrap egg roll wrappers, using water to seal.
Place meatball egg rolls into hot grease and cook on each side for 20 to 30 seconds or until golden brown. Be sure not to leave them in long, they cook super quick.
1 lb skirt steak, cut into thin strips
1 Tbsp oil
½ cup hot sauce (give or take, to taste)
2 Tbsp Worcestershire sauce
1 Tbsp white vinegar
1 Tbsp minced onion
1 Tbsp minced garlic
3 Tbsp brown sugar
2 (3-oz) packages ramen noodles, any flavor
green onions, sliced
Open ramen noodles and discard flavor packets. Cook ramen noodles in boiling water for 3 minutes. Drain and set aside.
While noodles are cooking heat oil over medium-high heat in a large skillet. Add steak and cook until starting to brown.
Add hot sauce, Worcestershire sauce, vinegar, onion, garlic, and brown sugar to skillet. Stir. Reduce heat simmer for 5 minutes.
Add cooked noodles to skillet and toss to coat. Sprinkle with green onions.
3 Tablespoons melted butter
1 cup all purpose flour
1 Tablespoon sugar
1/8 teaspoon salt
3/4 cup milk
1/2 cup water (room temperature)
2 eggs
1 1/2 teaspoons vanilla
Mix until silky smooth (food processor, blender, whisk).
Grease an 8" frying pan with butter. Heat medium (4).
Pour about 3 Tablespoons of batter in the pan, tilt to the edges. Cook about 1 minute. Flip. Cook about 30 seconds or until done.
1 medium red onion (chopped)
2 cans black beans (drained)
1 can shoe peg corn (drained)
1 can black eyed peas (drained)
1 bunch cilantro (chopped)
2-3 jalapeños (seeded and finely chopped)
1 green pepper (chopped)
1 red pepper (chopped)
6 Roma tomatoes
2 Tablespoons olive oil
6 Tablespoons lemon juice
2 teaspoons cumin
Mix all vegetables together. Mix oil, juice, and cumin separately, and stir into vegetables. Best if marinades overnight.
1 lb. ground beef
5 oz. no yolk egg noodles
1/3 cup diced green pepper
1/3 cup diced onion
2 tsp. salt
1 can mushroom soup
1 can diced tomatoes
1 cup cheese
Topping:
Sauté 3 slices bread, cubed, in butter.
Preheat oven to 350. Brown and drain beef. Sauté green pepper and onion. Prepare egg noodles. Combine everything. Bake covered 30 minutes, uncovered 10 minutes.
2 cups (255 grams) all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon fine salt
2 1/2 teaspoons baking powder
6 tablespoons (85 grams) cold unsalted butter, cubed
3/4 cup (170 grams) whole milk
Canola oil for frying
Granulated sugar for coating
Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 350°F.
With a pastry cutter, combine the flour, sugar, salt, and baking powder. Add the butter and pulse several times to cut the butter into the flour until the mixture resembles coarse meal. Stir in the milk until combined.
Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it’s a 1/2-inch in thickness. Use a 2-inch round biscuit cutter to cut out circles.
Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry until golden brown and cooked through, about 2 minutes per side, being careful not to let them burn. Let drain on a paper bag (or paper towels) to soak up the excess grease.
While still hot, generously coat each doughnut in granulated sugar. Serve. Doughnuts are best served the day they are made.
Store-bought pie crusts
1/3 cup butter
1/2 medium chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (for dredging)
2 large eggs
1 tablespoon Dijon mustard
2 cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
2 tablespoons canola oil, divided
2 tablespoons unsalted butter, divided
Chopped flat-leaf parsley
Lemon wedges
Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place 1 cup panko in another shallow baking dish, adding remaining 1 cup panko, or more, to dish as needed throughout process. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with panko, pressing panko gently to adhere to chicken. Transfer chicken to prepared baking sheet.
Heat 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium-high heat (pan should be large enough to hold 2 breasts). Add 2 chicken breasts to skillet and cook until golden brown on both sides, 4 minutes per side. Transfer chicken breasts to a paper towel-lined plate and season with salt. Add remaining 1 Tbsp. oil and 1 Tbsp. butter to skillet and repeat with remaining chicken breasts. Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
3 cups boiling water
1 box orange jello
2 boxes instant tapioca pudding
Stir, cool. Add
2 can mandarin oranges, drained
1 container cool whip
1/2 C melted butter
1/2 C honey
2 eggs, beaten
3 C old fashioned oats
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 1/4 C milk
1 C Fruit or nuts of choice
In a bowl mix together the butter, honey and eggs. Add in the oats, baking powder, salt, cinnamon, vanilla and the milk. Mix and then fold in fruit of choice.
Bake in a lightly greased 8x8 pan at 350° for 30-40 minutes or until golden brown.
Mix:
2 cups flour
1 3/4 cups sugar
1/2 cup cocoa
1 teaspoon salt
1 tablespoon baking soda
Add:
1 cup buttermilk
2/3 cup oil
1 egg
1 teaspoon vanilla
1 cup strong coffee, cooled
Pour into greased pan. Bake 350° for 30 to 40 minutes.
Frosting:
Boil and whisk:
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 squares chocolate
1 cup boiling wate
1 teaspoon vanilla
3 tablespoons butter
Pour on cake.
Cook until boiling:
1 cup sugar
1 cup light corn syrup
Add:
1 cup peanut butter
Remove from heat and add:
5 cups Rice Krispies
Press into greased 9x13" pan.
Melt 6oz. chocolate chips and 6oz. butterscotch chips, mix well. Spread over top of bars.
3 potatoes peeled and cube
3 carrots peeled and sliced
1 small onion, diced
3 chicken bouillon cubes
1 1/2 quart water
1 16oz bag frozen vegetables
2 cans cream of chicken soup
2 lbs. Velveeta, cubed
Cook potatoes, carrots, onion, bouillon cubes in water until potatoes are tender. Add frozen vegetables, cream of chicken soup, and Velveeta. Let sit until melted. Reheat carefully.
5 or 6 potatoes, peeled and diced
1/4 diced onion
Salt and pepper to taste
1/2 stick butter
1 cup milk
Cheddar cheese (optional)
Boil potatoes, onion, salt and pepper, in enough water to cook them, until potatoes are cooked.
Mash the potatoes if desired. Stir in butter and milk, and cheese if desired.
1/2 stick butter
1 cup sugar
1 1/2 cup orange juice
1 3/4 cup Bisquick
3/4 cup milk
1 tablespoon sugar
1 tablespoon oil
In a sauce pan stir and bring butter, sugar, and orange juice to a boil. Remove from heat.
Preheat oven to 400°. Mix Bisquick, milk, sugar, and oil in bowl. Grease muffin pans. Put orange sauce in bottom of muffin cups. Drop muffin mix in the cups. Bake 400° about 15 minutes or until brown (check at 10 minutes).
1 cup warm water
1 tablespoon quick rise yeast
2 1/2 cups flour (or 2 cups all purpose, 1/2 cup whole wheat)
1 teaspoon salt
1/4 cup olive oil
Makes 1 large pizza.
Mix yeast in water, let sit for about 5 minutes. Mix in remaining ingredients. Cover. Let rise 1 hour, then punch down. Press into pizza pan(s). Bake by itself 450° for 13 minutes. Add toppings, bake another 13 minutes.
1 cup uncooked macaroni
2 cups cooked diced chicken or turkey
1 cup mild shredded cheddar cheese
1 can cream of chicken soup
1/2 cup milk
1 4oz can mushrooms
1/4 cup pimentos
1/2 teaspoon prepared mustard
3 cornbread muffins
Cook 1 cup uncooked macaroni. While the macaroni is cooking, combine the other ingredients in a large bowl. Drain the macaroni and add to chicken mixture.
Pour into large buttered casserole dish. Crush cornbread muffins and sprinkle over the top.
Bake uncovered 350° for about 1 hour.
Package of frozen southern-style hash browns
1 can cream of mushroom soup
1 stick melted butter
12 oz. sour cream
2 cups shredded cheddar cheese
Dash of salt and pepper
Mix, put in greased casserole dish. Bake 1 1/2 hours.
1 3oz box instant pistachio pudding
1 15oz can crushed pineapple. Don't drain.
1 9oz Cool Whip
1 cup miniature marshmallows
1 cup chopped nuts
Mix all and chill. Makes 2 quarts.
Preheat oven 350°
1 1/4 lbs. ground ham
2/3 lb. ground fresh pork
2/3 lb. ground beef
2 eggs
1 cup tomato juice
2 tablespoons minced onion
1 cup graham cracker crumbs
2 tablespoons green pepper, diced
Sauce:
1 cup brown sugar
1/2 cup white vinegar
1/2 cup water
2 tablespoons dry mustard
Mix ham ball mixture. Form into 1 inch balls. Bake 350° for 1 hour.
Sauce: combine sauce ingredients in microwave safe measuring cup. Stir. Microwave until hot. Pour over ham balls last 30 minutes.
¼ cup unsalted butter
½ cup white sugar
½ cup brown sugar
½ cup corn syrup (Karo Syrup)
¼ teaspoon salt
½ cup sweetened condensed milk
Optional Toppings
Salt
Chocolate
Note: This mixture gets VERY hot.
Mix all ingredients in a large microwave safe bowl (the mixture will bubble up so make sure there is lots of room in the bowl).
Microwave on high for 7 minutes, stirring every 90 seconds.
Pour into a small buttered dish and allow to cool completely. Cut into small squares.
If desired, drizzle with chocolate and a sprinkle of sea salt.