Mayan sweet potato recipe tweaked for use today. This recipe was found at Chelsie Kenyon's site http://mexicanfood.about.com/bio/Chelsie-Kenyon-16233.htm
Camote
4 large sweet potatoes
1/2 cup honey
1/2 cup butter substitute
1-2 dashes cinnamon (optional)
Peel sweet potatoes and cut them into approx. 1 inch cubes. Place them in a buttered oven-safe dish, cover and bake for 45 minutes at 375 degrees. Then remove and top with the remaining butter, honey and cinnamon. Bake uncovered for an additional 10-15 minutes.
Showing posts with label starch. Show all posts
Showing posts with label starch. Show all posts
7.21.2009
Garden Roast Potatoes
Lucas brought me in a sprig of rosemary from his dog walk today and I stared at it for awhile, picturing all the things I could do with it. I've made part of it into a cutting and trimmed the lower leaves for dinner. Here's the recipe.
Garden Roast Potatoes
5 medium baking potatoes, scrubbed, peeled and cubed thinly
1 large vidalia onion, cubed into chunks
2 cloves of garlic, minced
1/3 cup of chicken broth
2 teaspoons of fresh rosemary
6 tablespoons of olive oil
sea salt
fresh ground black pepper
Preheat to 350 F. Boil potatoes until easily pierced by a fork then place in a large mixing bowl. In a small saucepan add 2 tablespoons of olive oil, rosemary, garlic and onion and cook over medium heat until onion is translucent. Add to the mixing bowl. Combine remaining olive oil and chicken broth then toss well. Spread into one even layer on a greased cookie sheet, mashing a few spots with a fork for the juices to collect. Sprinkle with salt and pepper. Bake for 40 minutes.
Garden Roast Potatoes
5 medium baking potatoes, scrubbed, peeled and cubed thinly
1 large vidalia onion, cubed into chunks
2 cloves of garlic, minced
1/3 cup of chicken broth
2 teaspoons of fresh rosemary
6 tablespoons of olive oil
sea salt
fresh ground black pepper
Preheat to 350 F. Boil potatoes until easily pierced by a fork then place in a large mixing bowl. In a small saucepan add 2 tablespoons of olive oil, rosemary, garlic and onion and cook over medium heat until onion is translucent. Add to the mixing bowl. Combine remaining olive oil and chicken broth then toss well. Spread into one even layer on a greased cookie sheet, mashing a few spots with a fork for the juices to collect. Sprinkle with salt and pepper. Bake for 40 minutes.
6.29.2009
Clair-Mel Black Beans 'N' Rice
In the neighborhood I grew up in everybody's mama had a special recipe. Good black beans and rice was one of thosethat you could eat at 6 people's houses and have 6 different ways. This is the closest that I've found to how I like them.
Clair-Mel Black Beans 'N' Rice
1 lb. dried black beans
4 c. water
3 cloves peeled, crushed garlic
1 med. peeled and chopped yellow onion
1/4 lb. chopped salt pork
1 lb. smoked ham hocks, cut into 1 1/2-inch pieces
2 tsp. paprika
3 tsp. cumin
2 bay leaves
4 c. chicken stock or broth
1/4 tsp. chili powder
1 tbsp. red wine vinegar
Salt and pepper
Sticky parboiled rice
Cornbread or spoonbread
Wash beans and place in 6-quart stove top casserole with 4 cups water. Cover and boil 2 minutes, then shut off heat and let set 1 hour. Add remaining ingredients, except vinegar, salt and pepper. Simmer until tender (2 hours).
When done cooking, debone hocks, chop meat, and return to pot. Remove Salt pork. Add vinegar, salt and pepper. Bring to simmer again. Serve with sticky rice and cornbread. A dash of crystal hot sauce and raw onion are added delights.
Clair-Mel Black Beans 'N' Rice
1 lb. dried black beans
4 c. water
3 cloves peeled, crushed garlic
1 med. peeled and chopped yellow onion
1/4 lb. chopped salt pork
1 lb. smoked ham hocks, cut into 1 1/2-inch pieces
2 tsp. paprika
3 tsp. cumin
2 bay leaves
4 c. chicken stock or broth
1/4 tsp. chili powder
1 tbsp. red wine vinegar
Salt and pepper
Sticky parboiled rice
Cornbread or spoonbread
Wash beans and place in 6-quart stove top casserole with 4 cups water. Cover and boil 2 minutes, then shut off heat and let set 1 hour. Add remaining ingredients, except vinegar, salt and pepper. Simmer until tender (2 hours).
When done cooking, debone hocks, chop meat, and return to pot. Remove Salt pork. Add vinegar, salt and pepper. Bring to simmer again. Serve with sticky rice and cornbread. A dash of crystal hot sauce and raw onion are added delights.
Creamy Coconut Fried Rice
Another weird sounding food, right? This makes a great side dish for almost any Asian or Indian meal, especially spicy curries.
Creamy Coconut Fried Rice
2 cups cooked white rice, cold
1/3 cup heavy cream
1/2 cup chicken stock, or any stock or broth, or more as needed
1/2 cup sweetened angel flake coconut
Preheat a griddle or large sauté pan over high heat until very hot. Add the rice, cream, and stock. The liquid to cover the rice but not so much that a lot of liquid leaks around the sides of the mound of rice. Sprinkle the coconut on top of the rice, cover, and steam until the rice is warm and the liquid had been absorbed. If there is too much liquid, remove the lid to cook off the excess.
Creamy Coconut Fried Rice
2 cups cooked white rice, cold
1/3 cup heavy cream
1/2 cup chicken stock, or any stock or broth, or more as needed
1/2 cup sweetened angel flake coconut
Preheat a griddle or large sauté pan over high heat until very hot. Add the rice, cream, and stock. The liquid to cover the rice but not so much that a lot of liquid leaks around the sides of the mound of rice. Sprinkle the coconut on top of the rice, cover, and steam until the rice is warm and the liquid had been absorbed. If there is too much liquid, remove the lid to cook off the excess.
Slow Cooker Mushroom & Pecan Dressing
This is another recipe that I could eat as a full meal. I love stuffing. Unless it has raisins.
Slow Cooker Mushroom & Pecan Dressing:
8 ounces sliced fresh mushrooms
1 cup sliced celery
1 cup chopped onion
6 tablespoons butter
1/2 teaspoon ground black pepper
1 tablespoon dried basil, crumbled
12 cups toasted bread cubes
1 1/2 cups chicken broth
1/2 cup toasted chopped pecans*
Melt butter over medium-low heat in a heavy skillet. Add mushrooms, celery, and onion; sauté for 5 minutes, until vegetables are just tender. Remove from heat; stir in the pepper and basil. In a large mixing bowl, combine vegetable mixture with the bread cubes. Sprinkle with the chicken broth and toss gently. Pour mixture into crockpot. Cover and cook on LOW setting for 3 1/2 to 4 hours. Stir in toasted pecans just before serving. Serves 10 to 12.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Slow Cooker Mushroom & Pecan Dressing:
8 ounces sliced fresh mushrooms
1 cup sliced celery
1 cup chopped onion
6 tablespoons butter
1/2 teaspoon ground black pepper
1 tablespoon dried basil, crumbled
12 cups toasted bread cubes
1 1/2 cups chicken broth
1/2 cup toasted chopped pecans*
Melt butter over medium-low heat in a heavy skillet. Add mushrooms, celery, and onion; sauté for 5 minutes, until vegetables are just tender. Remove from heat; stir in the pepper and basil. In a large mixing bowl, combine vegetable mixture with the bread cubes. Sprinkle with the chicken broth and toss gently. Pour mixture into crockpot. Cover and cook on LOW setting for 3 1/2 to 4 hours. Stir in toasted pecans just before serving. Serves 10 to 12.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
5.03.2009
Stuffed Peppers
1 Lb Ground Beef
1/2 Cup Uncooked Rice
1 Cup Water
6 Smallish Green Peppers
2 (8oz.) Cans Tomato Sauce
1 Tbs Worcestershire Sauce
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
Salt and Pepper to Taste
1 Tsp Italian Seasoning
Preheat oven to 350 deg F
Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover and cook 20 mins. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops and seeds of peppers. Arrange peppers in a baking dish with the hollowed sides facing upwards.
In a bowl mix the browned beef, cooked rice, 1 can of tomato sauce, Worstershire sauce, garlic powder, onion powder, salt and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour, baste with sauce every 15 mins, until the peppers are tender.
PS- stuffed peppers can be frozen and saved for tv dinners! make extra to save for laters!
5.01.2009
Jesse’s Blender Corn Soufflé
Another of my dad's more daring and yummy recipes.
Jesse’s Blender Corn Soufflé
10 oz. defrosted box of frozen corn
3 Eggs, separated¼ cup butter, softened
½ cup milk
1 teaspoon salt
2 tablespoons of mayonnaise
1/4 cup flour
350°. Blend corn, yolks, butter, milk, flour, salt and mayo together in the blender. Pour mix into a buttered casserole dish. Beat egg whites with a mixer until stiff. Pour the egg whites over the soufflé and blend in well with a fork. Bake for 45-50 minutes or until a knife draws out clean.
Jesse’s Blender Corn Soufflé
10 oz. defrosted box of frozen corn
3 Eggs, separated¼ cup butter, softened
½ cup milk
1 teaspoon salt
2 tablespoons of mayonnaise
1/4 cup flour
350°. Blend corn, yolks, butter, milk, flour, salt and mayo together in the blender. Pour mix into a buttered casserole dish. Beat egg whites with a mixer until stiff. Pour the egg whites over the soufflé and blend in well with a fork. Bake for 45-50 minutes or until a knife draws out clean.
Horseradish Potato Salad
This is a staple of 4th of July BBQs for me. There's a cool quality to the salad that makes the summer seem not so hot.
Horseradish Potato Salad
4 lg. baking potatoes, peeled & chunked
½ cup sour cream
½ cup mayonnaise
2 tablespoon horseradish sauce
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon pepper
4 hard boiled eggs, separated, chopped
3 bacon slices, crisped & crumbled
2 green onions, chopped
Boil 1” chunks of potatoes in water until tender. Drain and cool. Stir together mayo, parsley, pepper, sour cream, horsey sauce, salt & egg yolk and beat until smooth. Mix in onions, egg whites and bacon. Pour over potatoes and mix well. Cover with plastic and chill until ready to serve.
Horseradish Potato Salad
4 lg. baking potatoes, peeled & chunked
½ cup sour cream
½ cup mayonnaise
2 tablespoon horseradish sauce
1 tablespoon dried parsley
½ teaspoon salt
½ teaspoon pepper
4 hard boiled eggs, separated, chopped
3 bacon slices, crisped & crumbled
2 green onions, chopped
Boil 1” chunks of potatoes in water until tender. Drain and cool. Stir together mayo, parsley, pepper, sour cream, horsey sauce, salt & egg yolk and beat until smooth. Mix in onions, egg whites and bacon. Pour over potatoes and mix well. Cover with plastic and chill until ready to serve.
Hashbrown Casserole
I love good hashbrown casserole. When Cracker Barrel first started serving it I'd eat it up. Now I'm picky over whether the potatoes are done enough and crispy or not. The trick seems to be to use frozen hasbrowns or Potatoes O'Brien.
Hashbrown Casserole
1 bag of frozen shredded hash browns
½ cup finely chopped onion
1 (10 ½ oz) can cream of chicken soup
salt & pepper to taste
1 ¾ cup cheddar cheese
350°. Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil and cook until the hash browns are tender, and brown. Drain the hash browns and set aside.
Mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook for 30 minutes or until golden brown.
Hashbrown Casserole
1 bag of frozen shredded hash browns
½ cup finely chopped onion
1 (10 ½ oz) can cream of chicken soup
salt & pepper to taste
1 ¾ cup cheddar cheese
350°. Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil and cook until the hash browns are tender, and brown. Drain the hash browns and set aside.
Mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook for 30 minutes or until golden brown.
2.23.2009
Frijoles Meneados con Queso
Pintos beans are a fabulous side dish if prepared right. These are mashed with Monterey Jack- making it a wonderful dip as well for tortilla chips.
Frijoles Meneados con Queso
1 pound dried pinto beans, rinsed
10 cups (or more) cold water
2 cups chopped green onions (about 8)
1 tablespoon plus 1/3 cup lard or corn oil
1 teaspoon salt
1/2 cup finely chopped white onion
1 garlic clove, minced
2 cups (packed) coarsely grated Monterey Jack cheese or mild cheddar (about 8 ounces)
Place beans in heavy large pot. Add 10 cups water, green onions, and 1 tablespoon lard. Bring to boil over high heat, stirring occasionally. Reduce heat to medium-low, cover partially, and simmer until beans are just tender, about 55 minutes. Mix in 1 teaspoon salt. Cover partially and continue to simmer until beans are very soft, adding more water by cupfuls if water level falls below top of beans, about 20 minutes longer.
Heat remaining 1/3 cup lard in heavy large skillet over medium heat. Add white onion and sauté until beginning to brown, about 8 minutes. Add garlic; stir 1 minute. Using slotted spoon, transfer beans to skillet. Mash with potato masher to coarse, lumpy puree. Mix in enough bean cooking liquid (about 1/2 cup) to moisten. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Cover beans and liquid separately and refrigerate. Rewarm beans over low heat, mixing in bean cooking liquid by 1/4 cupfuls if dry.)
Frijoles Meneados con Queso
1 pound dried pinto beans, rinsed
10 cups (or more) cold water
2 cups chopped green onions (about 8)
1 tablespoon plus 1/3 cup lard or corn oil
1 teaspoon salt
1/2 cup finely chopped white onion
1 garlic clove, minced
2 cups (packed) coarsely grated Monterey Jack cheese or mild cheddar (about 8 ounces)
Place beans in heavy large pot. Add 10 cups water, green onions, and 1 tablespoon lard. Bring to boil over high heat, stirring occasionally. Reduce heat to medium-low, cover partially, and simmer until beans are just tender, about 55 minutes. Mix in 1 teaspoon salt. Cover partially and continue to simmer until beans are very soft, adding more water by cupfuls if water level falls below top of beans, about 20 minutes longer.
Heat remaining 1/3 cup lard in heavy large skillet over medium heat. Add white onion and sauté until beginning to brown, about 8 minutes. Add garlic; stir 1 minute. Using slotted spoon, transfer beans to skillet. Mash with potato masher to coarse, lumpy puree. Mix in enough bean cooking liquid (about 1/2 cup) to moisten. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Cover beans and liquid separately and refrigerate. Rewarm beans over low heat, mixing in bean cooking liquid by 1/4 cupfuls if dry.)
10.04.2008
391st Creamed Corn
As far as creamed corn goes I'm very picky. The mozarella cheese in this recipe adds a nice texture and taste to make it a real treat.
391st Creamed Corn
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
1 1/2 cups whipping cream
2 tablespoons sugar
3 cups fresh or frozen whole kernel corn
1/2 cup mozarella cheese
Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn; mix. Place mixture in a 9 or 10" shallow casserol dish; add 1/4 cup mozarella cheese, stir, then brown under broiler.
391st Creamed Corn
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
1 1/2 cups whipping cream
2 tablespoons sugar
3 cups fresh or frozen whole kernel corn
1/2 cup mozarella cheese
Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn; mix. Place mixture in a 9 or 10" shallow casserol dish; add 1/4 cup mozarella cheese, stir, then brown under broiler.
10.03.2008
Luke's Au Gratin Potatoes
This recipe is for my oldest son who is a very picky eater.
Luke's Au Gratin Potatoes
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
1/2 teaspoon salt
3 cups milk
1 cup mild shredded cheddar cheese
1 cup sharp shredded cheddar cheese
4 cups diced and cooked potatoes
1/2 cup flour
1/2 cup fresh and cooked bacon bits
1/2 cup diced onions
1/4 cup melted butter
Preheat oven to 350 degrees F. Dice and cook the potatoes. Dice onions. Gather remaining ingredients. Melt butter. Add onion and saute. Add bacon and cook for 2 minutes. Add flour and stir to make a paste. Cook for 5 minutes. Add 3 cups milk. Stir till lumps are gone. Cook mixture 10 minutes and continue stirring. Add potatoes, cheese and seasonings.Mix until cheese is elted.
Bake at 350 for 10 minutes. Serves 6.
This can be prepared early and frozen or refrigerated. I've also made it using frozen hashbrowns.
Luke's Au Gratin Potatoes
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
1/2 teaspoon salt
3 cups milk
1 cup mild shredded cheddar cheese
1 cup sharp shredded cheddar cheese
4 cups diced and cooked potatoes
1/2 cup flour
1/2 cup fresh and cooked bacon bits
1/2 cup diced onions
1/4 cup melted butter
Preheat oven to 350 degrees F. Dice and cook the potatoes. Dice onions. Gather remaining ingredients. Melt butter. Add onion and saute. Add bacon and cook for 2 minutes. Add flour and stir to make a paste. Cook for 5 minutes. Add 3 cups milk. Stir till lumps are gone. Cook mixture 10 minutes and continue stirring. Add potatoes, cheese and seasonings.Mix until cheese is elted.
Bake at 350 for 10 minutes. Serves 6.
This can be prepared early and frozen or refrigerated. I've also made it using frozen hashbrowns.
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