Friday, August 26, 2016

Goulash............

Sometimes you see a recipe that takes you right back to your childhood. My Grandpa was Irish and my Grandma was German. So there was always a mix of delightful food that came from her kitchen. This came from my Grandma's side. Cuisines from Germany, the Czech Republic, the Ukraine and that area; seemed to intermingle a lot. Grandma served it over buttered noodles. So good!




Goulash
3 T margarine 
2 medium onions 
1 1/2 lb beef, cut into cubes 
2 to 3 tsp paprika 
1/2 tsp caraway seeds 
salt to taste 
In a Dutch oven, sautee onions in margarine until light yellow. Add beef, paprika, caraway seeds, and salt. Continue cooking until beef releases its juices. Add water to cover meat. Simmer until soft -11/2 to 2 hours. Keep adding water so meat stays covered. 
2 T flour 
1 c sour cream 
Mix flour into sour cream. Stir into goulash and simmer until it thickens. Serve over noodles or dumplings.
Till next time.......

Sunday, August 14, 2016

Sleepless Nights.........

Do you ever have a night where you just can't get to sleep? That was me last night and yes, I saw the moon.(and the stars, trees, cars, etc.) My brain just kept running and never stopped on any one subject. But I could not get to sleep, so today I'm like a zombie. Tonight I will sleep like a log!!
Till next time.......

Saturday, August 13, 2016

Cannoli Dip.......

If you are like me, making cannoli is not high on you priority list. They are work in my book. So here is a dip that gives you that flavor without all the work. 
Cannoli Dip
2 cups whole milk ricotta
1 1/2 cups confectioners' sugar
1 tablespoon orange zest
3/4 cup mini chocolate chips
Mix the ricotta, confectioners' sugar and orange zest in a bowl. Fold in the chocolate chips. Crispy wonton triangles, cinnamon pita chips, cinnamon graham crackers or your favorite cookies, for dipping. 
For those of you who may be dieting, here is the nutritional data for you: 258 calories per half cup serving and 35.2 carbohydrates per half cup. 8 appetizer 1/2 cup servings.
Till next time..........

Wednesday, August 10, 2016

Date Balls.......

I would call these truffles except that word denotes chocolate and there is no chocolate in these fabulous little bits of goodness. How can anyone resists these morsels of deliciousness?
Date Balls
2 cups dried dates, pitted
1/4 cup walnuts
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut
In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl. Pour the remaining 1/4 cup coconut into a separate small, shallow bowl.
Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small ball. Coat the date ball with the coconut in the bowl, delicately pressing the coconut onto the ball. Continue with the remaining date mixture and coconut. Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.
Till next time.........

Tuesday, August 9, 2016

Cheese French.......

If you see this sign and want a sandwich you won't easily forget; you have to stop in. They have a Cheese Frenchee sandwich that is to die for. This is not for the calorie conscious person, as you will soon realize.They also make a Tuna Frenchee. 
Cheese Frenchee
Mayonnaise
6 slices white bread
6 slices American Cheese
1 egg
1/2 cup milk
3/4 cup flour
1 tsp salt
Corn Flakes crumbs
Oil for deep frying the sandwiches. 
Make 3 sandwiches, spread bread with mayonnaise and use 2 slices of cheese per sandwich. Close the sandwiches and trim off the crusts. Then cut the sandwiches diagonally in quarters.Combine flour, milk, egg and salt. Dip sandwiches in egg mixture and coat in corn flake crumbs and deep fry in 375F oil. Drain on absorbent paper. Serve with dill pickles.
3 servings.
Till next time.......

Monday, August 8, 2016

Chocolate Truffles........

What is the most decadent dessert candy you can think of? For me.....it's chocolate truffles. They just melt in your mouth and are so easy to make. Why not make a few and impress your friends with this deliciousness. Read recipe directions through before starting to make these. Very important.
Chocolate Truffles
7 ounces, weight Bittersweet Chocolate
1 Tbsp light corn syrup
1/3 cup Heavy Cream
1/4 teaspoon Salt
1/4 cup Unsweetened Cocoa Powder
1/4 teaspoon Cayenne Pepper (Optional)
Break the chocolate into pieces and place in a small saucepan. Pour the heavy cream and the salt into the pan and set over medium heat. Once the chocolate starts to melt, stir until the mixture is very smooth. Move the pan to the refrigerator and chill until firm, approximately 2 hour. In a small bowl, mix the cocoa powder and cayenne together. Set aside. Once the chocolate is firm to the touch, use a small 2-teaspoon cookie scoop to form balls. Use your hands to quickly roll the balls and smooth out the creases. Your hands will get very chocolaty, so you may want to wear plastic gloves. Place the balls in the bowl of cocoa powder and roll around to thoroughly coat. Then store them in an airtight container until ready to serve. Serve the chocolate truffles at room temperature. Set them out on the counter about 30 minutes before serving. They can be stored in the fridge for up to 2 weeks. Can be frozen by wrapping in plastic wrap and putting in an airtight container. Thaw in the plastic wrap when ready to use. 20 Servings
Till next time...........


Sunday, August 7, 2016

Horseshoe Crab.........

This is a Horseshoe Crab. It can be found along the Delaware Bay Beach about May. They come ashore to mate. I mean thousands of them come ashore. They make quite a mess and stench. If they don't make it back to the bay, they die. Several trucks have to go along the beach later on and pick them all up. It is a several days job, just on the Slaughter Beach, DE. area. The dead crabs were then used to make fertilizer in the 1990s. I tell you this, because my son was out beach combing one day and he found one of them. That in itself, is not a big deal. But in the debris that washed up with the tide, he found one that is only 1/4 of an inch big. It is perfect in every respect. It was immediately put in a plastic display case so it would not break or get lost.
Till next time........

Saturday, August 6, 2016

Sweet Potato Mash............

Many years ago, I went to a restaurant in Salisbury, MD. I had the most delicious sweet potato mash I had ever had. At least up to that point of my young life. I was used to mashed sweet potatoes with butter and a little brown sugar. That's it. So my culinary world was widened that night.
Sweet Potato Mash
6 medium sweet potatoes, cooked and mashed
3-4 Tbsp brown sugar, to taste
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 tsp orange zest
1/4 lb butter
Add: 1/4 to 1/2 cup fresh orange juice, to make the potatoes light and fluffy. More if needed. Mix the last 6 ingredients with the sweet potatoes and bake at 350F for 30 minutes. Makes 6-8 servings.

If you like a topping on your casserole, here is a quick topping to put on before baking.
Streusal Topping
1 cup brown sugar
1/2 cup flour
6 Tbsp cold butter
1 cup pecans, chopped
Cut butter into flour and sugar. Add the pecans and sprinkle on the sweet potato casserole. Bake at 350F for 30-40 min.
Till next time.......

Friday, August 5, 2016

Vinyl Record Bowl........

Here is a very clever bowl to make for fun or your kids' parties. You can make it any shape you want with a small base or a larger base. You will find the directions at the website listed below.











This is so fun. The finished bowl will look like this or you can make it any shape you want. How can you not want one of these for your kids to use or for your den. Yes, it has a little hole in the bottom of it. That's what a piece of tape is for.You can also form it over a bowl once it is hot and it won't have the scalloped  effect. Just a bit of vintage for you.
Till next time.......

Thursday, August 4, 2016

DIY 3 Tier Cake Stand........

Are you a crafty sort of person? If you are, here's fun idea and it only costs $5. + tax at the Dollar Tree Store. Any three plates will work with 2 candle sticks. You just have to glue them together with E6000 adhesive. Isn't it beautiful. It's not only for cakes, cookies, candy, etc. But can you imagine how pretty it would be at Christmas time with some pine boughs and ornaments as a centerpiece? Or perhaps a lot of little gourds at Halloween with a small pumpkin on the top tier. Or just make it a 2 tier stand for only $3. + tax.
Till next time........

Wednesday, August 3, 2016

Jeans Wine Bottle Cover.......

How's this for a cute denim cover for a wine bottle when you are attending a gathering of any kind. You can recycle a pair of jeans and lo and behold, look what you have. Even has a pocket for a cork opener. Kudos to that inventive woman. Sadly it was not me, but I do appreciate the creativity.
Till next time.........

Tuesday, August 2, 2016

Five Generation Cookbook..........

I wondered what I could do to preserve the many family recipes and the cherished recipes from friends. Every so often my children would call and ask for a certain recipe or did I have "that" recipe. So I decided to write a cookbook for the family that they could keep and refer to when they needed "that" recipe. It was a labor of love and took me 2 years and many re-reads for errors. (I still missed a few errors) It is now their "go to" cookbook. I didn't just give them a cookbook, I gave them family love from 5 Generations to keep forever.
Till next time......

Monday, August 1, 2016

Obatzda/Bavarian Cheese Dip........


Obatzda is by no means healthy - it's basically cheese and butter - but the great thing about it is that at least it can be made from all natural, high quality ingredients. And that orange color? It doesn't come from the cheese - nope, that's the paprika that gives it it's bright hue. The type of paprika that you use in this dish will have the biggest impact on the flavor. In Bavaria, we use a type of sweet Hungarian paprika - as opposed to smoked paprika, or just "plain" paprika that does not have a lot of flavor, but is used primarily for color. Get Hungarian paprika for this recipe, if you can. 


Obatzda
1 cup camembert cheese, rinds removed and softened to room temperature
1/4 cup Frischkäse 
(if not available substitute a 1:1 mixture of cream cheese and sour cream)
1/4 cup unsalted butter, softened
1 Tbsp sweet paprika 
pinch of salt
couple grinds of pepper
thin slices of red onion
sprinkling of chives
First, it is easiest to cut the rinds off the camembert when it is cold, then leave the insides of the cheese in a bowl at room temperature for a couple of hours to soften and become slightly runny. Once the cheese has softened, mix in all the other ingredients - you can do this by hand, no mixer necessary. It's okay if there are small chunks of butter that do not completely mix into the cheese. Try to get the cheese mixture somewhat smooth, but it's not going to be perfect - and that's how it's served in beer gardens and restaurants in Germany- often a little lumpy with pea-sized pockets of cold butter dotted throughout- so it will be authentic! Top the cheese dip with the slices of red onion and chives. Serve with pretzels. Obatzda can be served room temperature, or cold, straight out of the refrigerator.
This recipe comes from:
Grab a glass of beer and some pretzels and start eating!!
Till next time........

Saturday, July 30, 2016

Filled French Toast.........

Have you ever made Filled French Toast? It is actually quite easy. You can fill it with most anything you want. I usually use a sweetened cream cheese and my favorite jam. Then dust the top with some powdered sugar and a bit more jam. As you can see, I like my homemade blueberry jam when I make filled French Toast. Experiment and enjoy a treat for your breakfast.
Till next time.......

Blueberry Pie.......

There is nothing more refreshing than a fresh blueberry pie.  Now tell me that doesn't just make your mouth water! The best part is you can make it ahead of having company.
Blueberry Pie
You will need 1 qt of blueberries. 
Simmer 3 minutes the following ingredients: 
1 cup blueberries 
2/3 cup water
Blend and add to the boiling mixture:
1 cup sugar 

3 tablespoons cornstarch
1/3 cup water
Boil 1 minute stirring constantly. Cook till thick. Place fresh, washed and drained blueberries in baked 9 inch pie shell. Pour mixture over the blueberries. You can garnish with a few reserved firm blueberries and chill for 2 hours or until firm. 

Till next time.........

Friday, July 29, 2016

Cucumber Salad.........

Look out for all those cucumbers! Yes, it is cucumber season and they are rolling in and looking good.
Cucumber Salad
3 to 4 cucumbers
2 1/2 teaspoons kosher salt, divided
1 cup sour cream
3 tablespoons white vinegar
1/2 teaspoon sugar
1 small clove garlic, minced
1 tablespoon chopped fresh dill

Peel and thinly slice cucumbers. Sprinkle them with 2 teaspoons of kosher salt and place them in a colander in the sink. Allow the salt to draw out the excess moisture for about 30 minutes. Make the dressing by combining, the sour cream, remaining ½ teaspoon salt, vinegar, sugar, garlic, and fresh dill and mix well. Once the cucumbers have drained, shake off the excess moisture and combine them with the dressing in a large bowl. Refrigerate until serving. This dish is best served fairy quickly after being made. Even though the salt draws out some moisture, the longer it sits, more moisture will be drawn out and can make the dressing watery. 
Till next time.......

Thursday, July 28, 2016

Lekvar.........


Lekvár is a very thick, sometimes coarse jam of pure ripe fruit. It comes in several flavors here. I like the prune and apricot Lekvár best. It makes such a delicious cookie with a cream cheese dough. Why not make both flavors and enjoy a variety?
 Lekvár Cookies
8 oz cream cheese, softened
8 oz butter, softened
2 tsp sweet cream
2 cups flour
Work cream cheese, butter and flour as for pie crust. Moisten with sweet cream. Knead lightly until smooth. Wrap in plastic wrap and refrigerate overnight. Next day, sprinkle dough board with flour and sugar, roll out dough. Cut in squares, place a teaspoon of Lekvár in center of square. Bring opposite corners up to meet and press corners slightly. Bake at 350F for 15-20 minutes. Cool and dust generously with powdered sugar. Keep in uncovered tin to retain crispness. I was told this is a Hungarian cookie. No matter where it came from, it is delicious and you really need to make them and enjoy them. I have enjoyed this recipe since 1969. You might say it's a family favorite.
Till next time.......

Wednesday, July 27, 2016

White Peach Sangria........

In the summer, there is nothing better than a nice chilled glass of White Peach Sangria. White peaches will soon be in season and it's the perfect time to make up a pitcher for your summer BBQ. Buy a good bottle of Riesling, something you enjoy drinking. If you don't, your Sangria won't taste good either. You can use any kind of fruit, blueberries, strawberries, whatever you like. 

White Peach Sangria
One 750-milliliter bottle Riesling
3/4 cup Simple Syrup
1/4 cup orange juice
1 cup raspberries
1 apple, diced
1 white peaches, sliced into wedges
Combine the wine, Simple Syrup, orange juice in a pitcher. Add the raspberries, apples and peaches and stir. Chill, covered, at least 1 hour and up to 24. Serve over ice. 

Simple Syrup:
1 cup sugar
1 cup water
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
Yield: 1 1/2 cups
Till next time.......

Tuesday, July 26, 2016

Kruschiki.........

Well, I first tasted them years ago at a neighbor's home. I was hooked. I could have eaten her whole cookie tin of them and not shared a one. They are that good.  You might wonder what Kruschiki are. Kruschiki are a Polish delicacy, little twisted "bows" of sweet dough, quickly deep fried and covered with powdered sugar. They are sometimes called "angel wings”. The name is of Russian origin, and makes its way to Poland via the Ukraine, where Russian and Polish cultures intertwine. If I have erred on the origin, please forgive me, but that was the story told to me. I mean really folks, is there anything better than fried dough topped with powdered sugar? 
Till next time.......

Monday, July 25, 2016

Olive Tapenade...........

This is that something different you've been looking for. Buy some of those mixed olives at your grocery or deli or you can just use black and green pitted olives. So good. Your guests will love you.
Olive Tapenade
1/2 cup green olives, pitted 
1/2 cup black olives, pitted 
1 teaspoon anchovy paste or 1 anchovy fillet, optional 
1/2 teaspoon dried oregano 
1 clove garlic, smashed 
1 lemon, juiced 
2 tablespoons extra-virgin olive oil 
Crackers or toast, for serving. In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined. Serve with crackers, toast or as a Bruschetta. You want it to be coarse, not a smooth paste.
Till next time.......

Sunday, July 24, 2016

Italian Herb Bread.......


Remember when the Bread Machine craze was on and everyone had to have one. Well, I have one and for me, it is often a life saver. It keeps me from running to the store in very cold or very hot weather. It also provides a nice loaf of bread when I run out. This recipe is an Italian Herb Bread and definitely worth trying. So dig out that bread machine that you haven't used in years and give it a try!!
Italian Herb Bread

1 cup water

1 1/2 tablespoons olive oil
1 tablespoon sugar
1/2 teaspoon salt
3/4 teaspoon of dried basil or rosemary
2 1/4 cups bread flour
1 1/2 teaspoons yeast
Add the ingredients to a bread maker pan in the order listed.
Use white bread cycle with a light or medium crust setting.
Note: I find it helpful to warm the pan first before adding the ingredients. It helps the yeast to work better.
Till next time........

Saturday, July 23, 2016

Baked Onions..........

Summer is here with all that miserable heat! But, so are the fresh veggies. If you have never had a baked onion, now is your chance. They are so easy to make and add a special side dish to your dinner. 
Baked Onions
Get one of those smaller, round white onions. Slice the top and the bottom off and peel it, and with a small spoon or a melon baller, carve out a cavity in the top of the onion. Put one of those beef boullion cubes down in the cavity and a pat of butter on top. Then, close up the foil tightly around it and put the whole thing in the oven. Cook in the foil at about 350-400 for about an hour. (Same way you'd do a baked potato). The juices from the onion will be contained by the foil and the bouillon flavor will permeate the whole onion. (You can put the foil pouch in a dish to be safe, if you want to. No one wants to clean an oven). It will taste a little like French Onion soup in flavor. Really nice side and very convenient.
Till next time........

Friday, July 22, 2016

Books..........

Reading is good brain exercise and can lower brain decline by 32%. Isn't that reason enough to read a book? It can reduce stress by 68%! It will improve your reading skills, spelling, grammar and vocabulary. Reason enough to start your children reading early. It provides entertainment for several hours and is cheaper than a movie. So do yourself a favor, grab a book, a cup of tea or coffee and improve your mind while having a great time.
Till next time.......

Thursday, July 21, 2016

Raspberry Jam......with Tomatoes........

Tomatoes will soon be coming on strong and you don't know what to do with all of them, Right? Well, cast your eyes on this recipe. Not only raspberry but think how good strawberry would be!!

Frozen Raspberry Jam  
5 cups chopped peeled fresh tomatoes
4 cups sugar
1 tablespoon lemon juice
2 packages (3 ounces each) raspberry gelatin
Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly.
In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved.Immediately fill all containers to within 1/2 in. of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: about 5-1/2 cups 
Note: 2 tablespoons: 82 calories, 21g carbohydrate 
Till next time........

Wednesday, July 20, 2016

Heat........

Are you tired of this terrible heat we are having? I find it unbearable. I have never liked the summer heat, but as I age, I find it also makes me light headed. So I stay inside, grab a bottle of cold water and amuse myself in the air conditioning. I also find that unfortunately, I don't go very many places because of the heat. This is the hottest June on record. We are going to be facing 100F+ heat index and the climax of the heat will be 110F heat index. Definitely time to stay inside for people.
Till next time.......

Cantaloupe Blueberry Dish...........

Melons and blueberries are in season now and what better way to enjoy the flavors of the season? The blueberries are so sweet this season, no sugar needed. 
Cantaloupe Blueberry Dish
1 Tbsp fresh lemon juice (1 lemon)
2 Tbsp honey (I like Clover Honey)
1 cup fresh blueberries
3 cups cantaloupe cubes
Squeeze lemon and put juice in a bowl. Add honey and cinnamon till well blended. Add blueberries and cantaloupe cubes and toss gently together to coat with lemon honey mixture. Serves 4.
Till next time........

Tuesday, July 19, 2016

Easy Puff Dumplings.......

How many of you grew up eating puff dumplings or biscuit dumplings? If we had gravy, stew or soup, we had biscuit dumplings. So good. Maybe it was because it was wartime and the dumplings were filling. All I know is; it was delicious and I never went to bed hungry. This is the easy version of those long ago dumplings.




Puff Dumplings
2 cups Bisquick mix
2/3 cup milk
Stir ingredients until soft dough forms.
Drop by spoonfuls onto boiling stew; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes. (Do not lift the lid!!)
Till next time........

Sunday, July 17, 2016

Overnight Sticky Buns........

Here is another version of the sticky buns using a Bundt pan and thawing the rolls first. Choose the presentation you want.

 Sticky Buns
24 Rhodes Yeast Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine
Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan; 8 hours or overnight. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Till next time........

Overnight Sticky Buns........


What could be easier than overnight sticky buns? You do what little work there is the night before. Then pop them in a preheated oven and your family/guests will think you have worked so hard on their lovely breakfast or brunch.
Overnight Sticky Buns
1 stick butter or margarine (1/2 cup)
1 cup packed brown sugar
1 tsp. ground cinnamon
1 small pkg. vanilla pudding mix (NOT instant)
1 cup chopped pecans or walnuts
18 frozen dinner rolls
Grease a 9x13” pan. Sprinkle nuts over bottom of pan, and place the frozen rolls over the nuts. Melt butter and add brown sugar, cinnamon, and pudding mix. Pour over rolls. Cover and set in a cold oven overnight. Remove from oven in the morning, and preheat the oven to 350º. Then bake for 30-40 minutes, or until rolls are cooked through. Serve warm. Makes 18 rolls
Till next time........


Saturday, July 16, 2016

Egg Roll Filling........

I became addicted to homemade egg rolls the first time I tasted them. Yes, I know, they make them fresh in the Chinese Restaurant; or do they? Somehow, the ones you make at home taste better. Maybe because they aren't frozen.







Egg Roll Filling
1 pound bulk pork sausage
1 pkg cole slaw mix
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped green onion
2 cloves finely minced garlic or 1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
16 egg roll wrappers
1 egg, lightly beaten
Oil for deep-fat frying
Sweet-and-sour sauce
In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in the coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt, and pepper. Saute until cabbage is crisp-tender. Position an egg roll wrapper with one point toward you. Place about ¼ cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling. In an electric skillet or deep-fat fryer, heat oil to 375 degrees Fahrenheit. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with a sweet-and-sour sauce.
I like an Orange Chili Sauce or Duck Sauce.
Till next time.......

Friday, July 15, 2016

Bravo's Dipping Oil.........

Have you been to Bravo's Cucina Italiana? It is one of my favorite places to go. Before you get your order; they bring out this herb bread and dipping oil. So good. Here is the recipe for the oil straight from Bravo. This is the real deal and not a copycat recipe. Hope you enjoy it as much as I do.
Dipping Oil
12 oz Blended oil
1 oz tomato paste
3/4 tsp dry rosemary
3/4 tsp dry thyme
3/4 tsp dry basil
4 oz boiling water
1/4 tsp garlic powder
1 oz sun dried tomato
1/2 tsp chopped parsley
1/2 oz salt and pepper
In sauce pot, heat oil and add dry herbs. Bring to a simmer and let simmer for 3 minutes. Remove from heat. Cool. Reconstitute sun dried tomatoes in water for 5 minutes and drain. Add together all oil, garlic, tomato paste, sundried tomato, salt and pepper. Blend very fine for 45 seconds and refrigerate to 41 degrees. Store in refrigerator covered for 30 days.
Till next time........

Thursday, July 14, 2016

Chicken Pineapple Rumaki.........

One of my favorite appetizers is Rumaki. I don't care what you put in it, it is always good. It usually consists of chicken livers, water chestnuts wrapped in bacon and marinated in soy sauce and either ginger or brown sugar. 
It is a make ahead hors d'oeuvre of mock Polynesian origin. It was popular in the 1950's and 1960's. You can warm it in the oven just before serving. Your guests will be delighted.

Chicken and Pineapple Rumaki
Vegetable oil, for the pans
3 small boneless skinless chicken thighs, cut into 1 1/2-inch pieces
1 bunch scallions, cut into 1 1/2-inch pieces
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Kosher salt and ground black pepper
15 pineapple chunks
1 pound bacon, cut in half crosswise
2 tablespoons toasted sesame seeds
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and then set a rack on top. Lightly oil the rack.
Toss the chicken and scallions with the soy sauce, sesame oil, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl; let stand at room temperature 15 minutes. Meanwhile, wrap each pineapple chunk in a half slice of bacon and secure it with a toothpick. Arrange them on the rack set in the baking sheet.Wrap each piece of chicken and 2 pieces of scallion with the remaining bacon, securing each with a toothpick and arranging on the rack.Bake the chicken and pineapple Rumaki until the bacon is crisp, 20 to 25 minutes. Serve the Rumaki on a platter, sprinkled with the sesame seeds.
Till next time..........

Wednesday, July 13, 2016

Cannoli Dip.........


Do you love Cannoli as much as I do; but sometimes, you just don't have the time to make them? Make Cannoli Dip instead. Your friends will love you for it.
Cannoli Dip
2 cups whole milk ricotta
1 1/2 cups confectioners' sugar
1 tablespoon lemon zest
3/4 cup mini chocolate chips
Strawberries, for serving
Mix the ricotta, confectioners' sugar and zest in a bowl. Fold in the chocolate chips. Crispy wonton triangles, cinnamon pita chips or your favorite cookies for dipping. 8 appetizer servings. 
Till next time.........

Sunday, July 10, 2016

Angel Biscuits.......

Who doesn't like a delicious, fluffy and warm biscuits? Well, I for one love them. Angel biscuits are a bit different; in that they have yeast unlike your normal baking powder biscuits. I like a tall biscuit, so I roll the dough to about an inch thickness. But if you like one less tall, just roll the dough thinner.





Angel Biscuits
1/4 cup warm water
1 pkg. active dry yeast
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablesppons sugar
1/2 cup shortening, cut into pieces
1 cup buttermilk
In a small bowl, dissolve the yeast in the warm water.
To the bowl of a food processor, add the dry ingredients and pulse a few times to mix. Add the shortening and pulse a few more times until it forms little pebbles in the flour. Not too much now. Add the buttermilk and yeast mixture and pulse until it forms a sort of sticky ball. Turn the dough out onto a floured board and knead two or three times, just to form a ball and roll out to about 1 inch thick. Using a 2-inch cutter, cut out the biscuits and place them in a greased pan. While the oven preheats, let the biscuits rise slightly (about 20 minutes). Bake for 12 to 15 minutes at 400F. Eat while warm and enjoy.
Till next time..........

Thursday, June 30, 2016

Egg Strata.........

One thing about a Strata, you can make it for just one person and it's just as good as if you make it for 12 people. It's fun to make the night before, stick it in the fridge and then bake it off in the morning. What kind is up to you. Just add some ham, bacon, sausage, onion, herbs or even fruit and make it a sweet strata. What could be better than a blueberry strata for breakfast with a few more fresh blueberries?
Till next time.....

Wednesday, June 29, 2016

Chocolate Truffles............

What's your favorite candy? 
Chocolate Truffles just has to be right up near the top of your list. They are so simple to make and make a great gift. Put a few in a nice candy box and give as a thank you, birthday or a just because gift. What the heck, make a few for yourself as well. The cayenne is optional, but I really like cayenne with chocolate. Especially in hot chocolate to drink.
Chocolate Truffles
7 ounces, weight Bittersweet Chocolate
1/3 cup Heavy Cream
1/4 teaspoon Salt
1/4 cup Unsweetened Cocoa Powder
1/4 teaspoon Cayenne Pepper (Optional)
Break the chocolate into pieces and place in a small saucepan. Pour the heavy cream and the salt into the pan and set over medium heat. Once the chocolate starts to melt, stir until the mixture is very smooth. Move the pan to the refrigerator and chill until firm, approximately 1 hour. In a small bowl, mix the cocoa powder and cayenne together. Set aside. Once the chocolate is firm to the touch, use a small 2-teaspoon cookie scoop to form balls. Use your hands to quickly roll the balls and smooth out the creases. Your hands will get very chocolaty, so you may want to wear plastic gloves. Place the balls in the bowl of cocoa powder and roll around to thoroughly coat. Then store them in an airtight container until ready to serve. Serve the chocolate truffles at room temperature. Set them out on the counter about 30 minutes before serving. They can be stored in the fridge for up to 2 weeks.
Till next time.........

Tuesday, June 28, 2016

Yorkshire Pudding...........


Yorkshire Pudding is a gift we got from the British. You can cook it in the fat from a beef roast or in cupcake tins for individual puddings. You can eat them with jam or jelly or pour some gravy on them as you would mashed potatoes. 
Yorkshire Pudding
3 large eggs
1 1/2 cups whole milk
1 1/2 cups flour
3/4 teaspoon table salt
3 tablespoons beef fat
Whisk the eggs and milk into a large bowl until well combined. In a separate bowl, combine salt and flour, then add gradually into the egg mixture. Whisk quickly until the flour is incorporated and the mixture is smooth. Cover it with plastic wrap and let stand for at least one hour, but no more than three. Collect the fat from the roast.If you’re collecting the fat from a fresh roast, the best time to do it is after the roast has been in the oven for an hour, and while the roast rests. Whisk 1 tablespoon of beef fat into the batter until it’s bubbly and smooth. Transfer the batter to a large measuring cup or pitcher. Measure 1/2 teaspoon of beef fat into each cup of a standard muffin pan. Once the roast is out of the oven, set the oven to 450 degrees. Place the pan into the oven to heat for 3 minutes. Quickly remove the pan from the oven, close the door, then divide the batter evenly between the 12 muffin cups so ech are about 2/3 full. Return the pan to the oven then bake for 20 minutes. Reduce the oven temperature to 350 degrees and bake another 10 minutes. Remove the pan from the oven and pierce each pastry with a skewer to release the steam and prevent collapse. Serve immediately.
Till next time......

Friday, June 24, 2016

Gyros...........

Gyros are one of my favorite sandwiches. Not that I want to eat one every day; but when I do, I really enjoy it. It is lamb strips, with tomato, onion, sometimes lettuce and a tzatziki sauce. The sauce is a combination of plain Greek yogurt, garlic, lemon juice, minced cucumber, dill, salt and pepper. It is an amazing sauce. All of this is then put in a grilled Pita bread. They are a bit sloppy to eat, but so worth it. Find your nearest good Gyro shop and enjoy. Not all Gyro shops are the same. Ask around and find a good one.
Till next time..........

Thursday, June 23, 2016

Apple Sausage.........

A friend of mine from "across the pond" introduced me to this breakfast meat from his area. I had never heard of it before. Just take a lb of pork sausage (any kind) and add a small cored and grated Granny Smith apple to it. Mix well. It just adds another layer of flavor it to it. You don't even have to peel the apple!!
Till next time.......

Wednesday, June 22, 2016

Lobster Roll.........

You can laugh if you want to but when I went to Maine the first time; I did not know what a lobster roll was. I was thinking maybe something like a egg roll w/lobster. I truly had no idea. So before leaving, I had to stop and get one. Just to say I had eaten a Lobster Roll. So coming back to the Inn from Kennebunkport I stopped at a little place on the side of the road. They soak the lobster meat in butter and then fill the grilled bun. As you can see, the roll is full. I was quite pleased to say the very least. It was so yummy! In Maine, lobsters are quite cheap. At that time, you could get two large lobsters on a plate for dinner for $9.95!! That included steamed corn on the cob and rolls. Any place else it would have been three or four times that price.
Till next time.........

Tuesday, June 21, 2016

Turnovers..........

Nothing like an apple raisin turnover to brighten your day. Just take an apple, dice it, put it in a skillet with a little water and brown sugar and some raisins. Then cook till the apples are done. Take some puff pastry and cut it into squares, add some fill and bake. So good. There really isn't a recipe. Just puff pastry and some fruit. (your choice of fruit or pie filling). Experiment and have some fun making your own turnovers. Put a glaze on them if you like.
Till next time........

Monday, June 20, 2016

Oreo Cookie Frozen Dessert...........

Summer is here, in full force and what could be better than a frozen dessert. This is the best of both worlds, chocolate and ice cream.

Oreo Cookie Frozen Dessert
1 package (15-1/2 ounces) Oreo cookies, crushed, divided
1/2cup butter, melted
1/2 gallon vanilla ice cream, softened
1 8 oz container of cool whip
In a large bowl, combine 1 pkg cookie crumbs and butter. Reserve a few crumbs for garnish. Press cookie mixture into a greased 12” cheesecake pan or 9x13 pan. Mix ice cream and cool whip and spread over crust. Sprinkle reserved cookie crumbs on top and freeze until firm or overnight. Serves 12.
Till next time..........