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Country Ham on Biscuits

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄8 teaspoon fresh ground pepper
10 tablespoons unsalted butter, cold
1 cup buttermilk
1⁄4 cup Dijon mustard
1⁄4 cup butter, room temperature
24 slices country ham (about 1 lb.)

Directions

Heat oven to 450 degrees.
Make buttermilk biscuits: mix flours, baking powder and soda, salt, and pepper in mixing bowl. Cut 6 T. butter into small pieces and add to flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine meal. Melt remaining 4 T. butter and set aside. Make well in flour mixture, pour in buttermilk, and gradually work flour into buttermilk using fork.
Turn dough out onto lightly floured surface. Roll or pat evenly 1/2-inch thick. Using 2-1/2" biscuit cutter or rim of glass, cut out 12 biscuits. Brush both sides with melted butter and place on ungreased baking sheet.
Bake until golden, 10-12 minutes. Let cool on baking sheet at least 5 minutes before splitting.
Split warm biscuits in half. Spread bottom half with mustard and top with butter. Place 2 slices ham on each bottom half and cover with top. Serve warm.

Slow Cooker Bean & Potato Soup

Ingredients

1 pound Yukon gold potatoes, peeled and chopped (about 3- 4 cups chopped)
2 cans northern beans, drained and rinsed
1/2 cup chopped onions or shallots
2 garlic cloves, minced
1/2 cup chopped carrots
1/2 cup chopped celery
2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried rosemary
1/2 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
1 teaspoon kosher or sea salt
1/4 teaspoon black pepper
1 teaspoon crushed red pepper flakes, optional, more or less for spiciness desired
4 cups low-sodium vegetable or chicken stock

1 tablespoon extra virgin olive oil
1 bay leaf

Directions

Add all ingredients to the crockpot and stir. Allow to cook on low for 6-8 hours or high for 5 hours.

Georgia Peach Pie

Ingredients

pastry for double-crust pie (your own or Pillsbury pie crusts)
1⁄2 cup brown sugar
1⁄2 cup white sugar
1⁄4 cup cornstarch
3⁄4 teaspoon ginger
1⁄2 teaspoon cinnamon
1 1⁄4 teaspoons vanilla
5 peaches, peeled and sliced
2 tablespoons lemon juice

Directions

Preheat oven to 400-degrees F.
Prepare pastry or use pre-packaged pastry and put bottom crust in a 9-inch pie pan.
In a large skillet combine sugars, cornstarch, ginger, cinnamon and vanilla.
Fold in peaches and simmer for 5 minutes or until filling thickens slightly.
Remove from heat and stir in lemon juice.
Spoon filling into prepared pie pan.
Fit top crust on top of filling.
Crimp and seal edges.
Cut slits in dough on top of pie.
Place pie on baking sheet and cover loosely with foil.
Bake for 15 minutes, remove foil and bake for 45 more minutes or until crust is brown and filling is bubbly.

Perfect Pot Roast

Ingredients

1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 beef chuck pot roast (3 to 4 pounds)
1 tablespoon olive oil
3/4 cup water
1 large onion, chopped
1/4 cup chopped green pepper
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried parsley flakes
1/4 teaspoon dried thyme
All-purpose flour

Directions

Combine first four ingredients; rub onto roast. In a skillet, brown roast in oil. Place in a roasting pan. Add water, onion, green pepper, garlic and seasonings. Cover and bake at 325° for 2-1/2 to 3 hours or until roast is tender.
Remove and keep warm. Discard bay leaf. Skim fat from pan juices. Measure juices and transfer to a saucepan.
For each cup of juices, combine 1 tablespoon flour with 2 tablespoons water; mix well. Stir flour mixture into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with roast. Yield: 8-10 servings.

Potatoes Au Gratin

Ingredients

Butter to grease the baking dish
2-1/2 cups heavy cream
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
3 large Russet or Yukon Gold potatoes (about 2-1/4 pounds), peeled and sliced very thin
1 cup grated Parmigiano-Reggiano

Instructions

Preheat the oven to 350°F. Grease an 8-inch (or 2-quart) baking dish with butter.
In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the cream, salt and pepper.
Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top. Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.
Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.

Broccoli & Cheese Casserole

Ingredients

1 pound broccoli, cut into pieces 1 (10.75 oz.) can cream of mushroom soup 2 large eggs, lightly beaten 1 cup mayonnaise 1 1/2 cups shredded Cheddar 1 stick (1/4 lb.) salted butter, cut into pieces Pepper 1 sleeve Ritz crackers, crushed (1/3 of a 12 oz. box)

How to Make It
Step 1

Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
Step 2

Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.
Step 3

Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.
Step 4

Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.

Classic Meatloaf

Ingredients

1 tbsp. olive oil
2 lb. ground beef
1/2 c. bread crumbs
2 eggs, lightly beaten
1 tsp. Worcestershire sauce
1 carrot, finely chopped
1 stalk celery, finely chopped
1 Onion, finely chopped
1 tsp. fresh thyme leaves, chopped
1 clove garlic, minced
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1/4 c. ketchup
1 tbsp. brown sugar
Chopped parsley, for serving

Directions

Preheat oven to 350 degrees F.
Heat the olive oil in a medium skillet over medium heat. Add the onions, carrots, celery and thyme. Season with salt and pepper and cook, stirring occasionally, until the vegetables are soften. Turn off the heat and stir in Worcestershire sauce and tomato paste. Let cool slightly.
Mix vegetable mixture with remaining ingredients in a large bowl into well combined. Press into a loaf pan (or shape into a loaf). Whisk together ketchup and brown sugar. Brush with ketchup mixture and bake for 45 minutes. Spread with more ketchup and bake for another 10 minutes, until the middle of the loaf reaches 155 degrees F.
Garnish with parsley. Let cool for 10-15 minutes before serving.

Homemade Vegetable Soup

Ingredients

7 carrots
5 celery stocks
3 white potatoes
1/2 clove of garlic minced
1 handful of fresh thyme
1 bay leaf
1 white onion
1 cup of frozen peas
1/2 tsp of salt
1/2 tsp of pepper
6 tinned whole tomatoes
1/2 cup of tinned tomato juice
3 tbsp of tomato paste
1 + 1/2 tbsp of butter
1 tbsp of olive oil
15-16 cups of vegetable stock (homemade or store bought)

Instructions

Heat up a big soup pot on the stove.
Once heated, lower heat to medium.
Add the butter and olive oil to the pot.
Once the butter is melted add the peeled & chopped carrots and chopped celery, and onion. (make sure they are cut to the same size: about 1 cm squared.)
Sweat the carrots, celery, and onion for 4 minutes. Stir frequently.
Add the minced garlic.
Add the peeled & chopped potatoes (1 cm squared pieces).
Add the thyme to the pot (stems and all), the bay leaf, salt, and pepper.
Pour in the vegetable stock homemade (15 cups), or store bought.
Bring soup up to slow simmer (a bubble or two surfacing).
Break-up the 6 tinned tomatoes into small pieces with your fingers. Add the squished tomatoes to the soup, along with the 1/2 cup of tinned tomato juice (use the juice from the tinned tomatoes).
Add the 3 tbsp of tomato paste (mix well, it’s very thick and hard to melt).
Cook soup, slowly, for 2 hours.
minutes before the soup is done, add the frozen peas.

How to make your own Homemade Vegetable Stock:

ngredients

5 carrots
4 stocks of celery
1/2 cabbage
1 onion
1 clove of garlic
3 bay leaves
1 handful of fresh thyme
1 tsp of salt & pepper
16 cups of water

Instructions

Cut each carrot into two pieces.
Cut the celery into three pieces.
Cut the 1/2 cabbage into two pieces.
Cut the onion into two pieces.
Add all ingredients to a large soup pot.
Bring water up to a simmer, then reduce the heat (you only want a bubble or two surfacing).
Let the stock slowly cook for at least 4 hours (maximum of 6 hours).
Using a large wire mesh strainer, remove the cooked vegetables from the stock.
You can freeze the stock in portions, or use it immediately to make vegetable soup.

Coconut Cake with Lemon Cream Cheese Icing

Ingredients

5 eggs, separated
½ cup butter, softened
1¾ cup sugar
½ cup vegetable/olive oil
1 cup white rice flour
½ cup millet flour
½ cup potato starch
1 teaspoon xanthan gum
¼ teaspoon salt
1 teaspoon baking powder
1 cup coconut milk
1 teaspoon vanilla extract
2 cups shredded coconut
4 oz. cream cheese, softened
½ cup butter, softened
4 cups powdered sugar
zest of 1 large lemon
juice of 1 large lemon

Instructions

Preheat oven to 350 degrees. Grease and flour (use rice flour) 3 round 8 inch cake pans.
In small bowl, whisk together white rice flour, millet flour, potato starch, xanthan gum, salt, and baking powder. Set aside.
In mixing bowl beat egg whites until stiff peaks form, set aside. If you're like me and only have a stand mixer and one mixing bowl, transfer egg whites to another bowl and set aside.
In another mixing bowl cream sugar and ½ cup butter. Slowly add vegetable oil and mix until well combined. Add egg yolks one at a time, beating well in between each addition.
Mix in flour mixture and coconut milk, alternating between the two. Start and end with the flour mixture. Mix in vanilla extract and beat well for 1 minute.
Fold in egg whites.
Pour into pans. Bake 25-30 minutes until toothpick comes out clean when inserted in the center. Allow to cool in pans 5 minutes, then run knife around the edge and invert onto wire racks to finish cooling. Cool completely before frosting.
Spread thin layer of icing on top of each layer, then frost top and sides. Lightly press shredded coconut into sides of cake and sprinkle on top.
To make frosting: in mixing bowl cream together the cream cheese and remaining ½ cup butter. Mix in powdered sugar, zest, and lemon juice. Beat well until fluffy. If it's too thick you can add milk, 1 tablespoon at a time, to thin it out. If it's too thin add powdered sugar ½ cup at a time until you get the right consistency.

Southern Roast Turkey and Gravy

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.
Ingredients
For the turkey

1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy
5 oz. (10 Tbs.) unsalted butter, softened
Kosher salt and freshly ground black pepper
2 Tbs. paprika (hot or sweet)
2 Tbs. finely chopped fresh thyme
4 tsp. minced garlic
3/4 tsp. cayenne
1/4 tsp. celery seed

For the gravy

1 small yellow onion, quartered
2 medium stalks celery, halved crosswise
2 Tbs. olive oil
3 cups lower-salt chicken broth
2 cups dry white wine
2 bay leaves
2-1/4 oz. (1/2 cup) unbleached all-purpose flour
2 Tbs. chopped fresh flat-leaf parsley
2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper

Nutritional Information
Preparation
Butter and salt the turkey

Line a 12×16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.
In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the paprika, thyme, garlic, cayenne, and celery seed. Set aside 1/4 cup of the butter mixture for making the gravy.
Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.
Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.
Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.
Position a rack in the lower third of the oven and heat the oven to 350°F.
Roast the turkey, basting occasionally after 1 hour and rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin gets too dark during roasting, tent with foil.
Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.
Add the wine and bay leaves to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.
Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Discard the bay leaves, stir in the parsley and thyme, and season to taste with salt and pepper.
Carve the turkey and serve with the hot gravy.

Homemade Cranberry Sauce

Ingredients

2/3 cup sugar 133g (133g)
⅓ cup light brown sugar, tightly packed (67g)
1/3 cup water (78ml)
⅔ cup orange juice (157 ml)
12 oz cranberries rinsed and picked through -- bad/bruised cranberries removed (340g)

Instructions

Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat. Stir occasionally until sugars are dissolved, and bring to a boil.

Add cranberries and return to a boil. , reduce heat cook 10-15 minutes until berries have popped (careful, there’s some splatter) and mixture slightly reduced

Reduce heat to simmer and continue to cook cranberries, stirring occasionally, 10-15 minutes or until all or most berries have burst (careful, there is some splatter) and the mixture is slightly reduced. The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing.

Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature.

Cover and refrigerate at least 2 hours before serving.

Cranberry sauce can be prepared up to 3 days in advance; keep refrigerated in a covered container.

Cornbread Stuffing Southern Style

Original recipe makes 10 servings

2 (8.5 ounce) packages dry corn muffin mix

1 (8 ounce) can cream-style corn

2 eggs, beaten

1/2 cup plain yogurt

1/4 cup milk

1/2 cup butter

1 onion, finely chopped

2 celery, finely chopped

1 green bell pepper, finely chopped

4 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon dried basil

2 teaspoons dried oregano

2 teaspoons salt, or to taste

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

3 cups chicken broth

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
Bake in preheated oven for 20 minutes, or until golden brown.
Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.

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