from Stephanie
12 eggs (beat with 1/3 cup milk)
1 cup pre-cooked long-grain wild rice (follow cooking instructions on wild rice package)
6 large fresh mushrooms, sliced
1 small green pepper, diced
1/2 cup white onion, minced
1 large fresh tomato, diced
6 slices ham, diced, or two chicken breasts, cooked and diced
1 cup shredded cheese
Season to taste
Parsley
Scramble eggs in large deep frying pan (coat with cooking spray) until "almost" done.
Take off burner and stir in wild rice, mushrooms, green pepper, onion, ham and seasonings. Mix well. Sprinkle cheese on top and garnish with diced tomatoes and parsley.
Put uncovered frying pan in oven and bake for 15 minutes. Eggs will finish cooking. Let sit for five minutes to set, then cut into six pie shaped portions and serve hot.
Note: If you are doubling the recipe transfer the mixture into a 9x13 sprayed cake pan, top with cheese & tomato, before putting into the oven. Cut into squares.
Serves 6
Saturday, April 17, 2010
Wassail
from Stephanie
10 cups apple juice
2-3 cups orange juice
4 cinnamon sticks
Add these all together in a pot and let simmer for a couple of hours.
10 cups apple juice
2-3 cups orange juice
4 cinnamon sticks
Add these all together in a pot and let simmer for a couple of hours.
IHOP Pancakes
from Stephanie
Nonstick Spray
1 1/4 cup all purpose flour
1 egg
1 1/4 cup buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
Preheat skillet over medium heat. Spray skillet with nonstick spray. Using a blender or mixer, combine all remaining ingredients until smooth. Ladle approximately 1/3 cup batter onto the hot skillet, forming 5-inch circles. When the edges appear to harden, after a minute or two, flip the pancakes. They should be golden brown. Cook pancakes on other side for the same amount of time. Makes 8-10 pancakes.
Nonstick Spray
1 1/4 cup all purpose flour
1 egg
1 1/4 cup buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
Preheat skillet over medium heat. Spray skillet with nonstick spray. Using a blender or mixer, combine all remaining ingredients until smooth. Ladle approximately 1/3 cup batter onto the hot skillet, forming 5-inch circles. When the edges appear to harden, after a minute or two, flip the pancakes. They should be golden brown. Cook pancakes on other side for the same amount of time. Makes 8-10 pancakes.
Cinnabon Cinnamon Rolls
from Stephanie
Dough
1 cup warm water—110F
2 pkts (or 4 ½ tsp.) active dry yeast
1 tsp sugar
1 cup milk, warmed
2/3 cup sugar
2/3 cup butter, melted
2 tsp salt
2 eggs, slightly beaten
8 cups all-purpose flour
*Note: This recipe uses about 5 sticks (2 1/2 c.) butter total.*
Mix warm water, yeast, and 1 tsp sugar and set aside. Mix milk, 2/3 c sugar, butter, salt, and eggs; stir well and add to yeast mixture. Add half the flour and beat until smooth. Add enough remaining flour to make dough slightly stiff. Dough will be sticky. Knead for 5-10 min. Place in well-greased glass or plastic bowl, cover with plastic wrap, and let rise in a warm place free of drafts for about 1 ½ hours or until doubled in bulk.
Rolls
1/2 cup butter, melted
1 1/2 cup sugar
3 T ground cinnamon
1 1/2 cup chopped nuts (optional)
1/4 cup sugar
1/2 cup butter, melted
When dough has doubled, punch it down and let rest 5 minutes. Roll out on floured surface into a 15” x 20” rectangle. Spread dough with ½ c melted butter. Mix 1 ½ c sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts, if desired. Roll up jelly-roll fashion (rolling lengthwise so final roll is 20” long) and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13”x9” pan and an 8” square pan with ½ c melted butter, then sprinkle with ¼ c sugar. Place rolls close together in pans and let rise again until dough is doubled in bulk, about 45 min. Bake at 350 F for 20-30 min or until rolls are browned. Cool slightly.
Frosting
2/3 cup melted butter
4 cup powdered sugar
2 tsp vanilla
6 T milk or water, warmed
(The frosting recipe may be halved.) Combine all ingredients until smooth and drizzle over warm rolls.
Dough
1 cup warm water—110F
2 pkts (or 4 ½ tsp.) active dry yeast
1 tsp sugar
1 cup milk, warmed
2/3 cup sugar
2/3 cup butter, melted
2 tsp salt
2 eggs, slightly beaten
8 cups all-purpose flour
*Note: This recipe uses about 5 sticks (2 1/2 c.) butter total.*
Mix warm water, yeast, and 1 tsp sugar and set aside. Mix milk, 2/3 c sugar, butter, salt, and eggs; stir well and add to yeast mixture. Add half the flour and beat until smooth. Add enough remaining flour to make dough slightly stiff. Dough will be sticky. Knead for 5-10 min. Place in well-greased glass or plastic bowl, cover with plastic wrap, and let rise in a warm place free of drafts for about 1 ½ hours or until doubled in bulk.
Rolls
1/2 cup butter, melted
1 1/2 cup sugar
3 T ground cinnamon
1 1/2 cup chopped nuts (optional)
1/4 cup sugar
1/2 cup butter, melted
When dough has doubled, punch it down and let rest 5 minutes. Roll out on floured surface into a 15” x 20” rectangle. Spread dough with ½ c melted butter. Mix 1 ½ c sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts, if desired. Roll up jelly-roll fashion (rolling lengthwise so final roll is 20” long) and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13”x9” pan and an 8” square pan with ½ c melted butter, then sprinkle with ¼ c sugar. Place rolls close together in pans and let rise again until dough is doubled in bulk, about 45 min. Bake at 350 F for 20-30 min or until rolls are browned. Cool slightly.
Frosting
2/3 cup melted butter
4 cup powdered sugar
2 tsp vanilla
6 T milk or water, warmed
(The frosting recipe may be halved.) Combine all ingredients until smooth and drizzle over warm rolls.
Cilantro Rice
from Stephanie
4 tsp. chicken bullion
4 tsp. minced garlic
1/2 bunch cilantro
1 tsp. cumin
1 can diced green chiles
3/4 tsp. salt
1 tbls. Butter
1/2 onion, chopped
3 cups rice
Blend in blender then put in pan on stove. Add 3 cups water (sometimes I add more to make it more moist) and bring to a boil. Add three cups rice, simmer 30 minutes.
4 tsp. chicken bullion
4 tsp. minced garlic
1/2 bunch cilantro
1 tsp. cumin
1 can diced green chiles
3/4 tsp. salt
1 tbls. Butter
1/2 onion, chopped
3 cups rice
Blend in blender then put in pan on stove. Add 3 cups water (sometimes I add more to make it more moist) and bring to a boil. Add three cups rice, simmer 30 minutes.
Beef Stroganoff
from Stephanie
1-2 lb. grass-fed round steak (cut in cubes or strips)
2 T olive oil
2 T butter
1/2 C diced onions
1-2 garlic cloves
1/2 lb. fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 T soy sauce
1 T Worcestershire sauce
1 C sour cream
8 oz. wide egg noodles
Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it from the pan.
Add onions, garlic, mushrooms and sauté until onions are glazed and clear.
Add soups, soy sauce, Worcestershire sauce while stirring to combine.
Add sour cream and stir. Add browned beef. Baked covered in 275 degree oven 2-3 hrs. or cook in crock pot on low.
Serve over wide cooked egg noodles.
1-2 lb. grass-fed round steak (cut in cubes or strips)
2 T olive oil
2 T butter
1/2 C diced onions
1-2 garlic cloves
1/2 lb. fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 T soy sauce
1 T Worcestershire sauce
1 C sour cream
8 oz. wide egg noodles
Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it from the pan.
Add onions, garlic, mushrooms and sauté until onions are glazed and clear.
Add soups, soy sauce, Worcestershire sauce while stirring to combine.
Add sour cream and stir. Add browned beef. Baked covered in 275 degree oven 2-3 hrs. or cook in crock pot on low.
Serve over wide cooked egg noodles.
Sunday, April 11, 2010
Monkey Bread
from Melanie
24 frozen rolls
1 small package butterscotch cook n' serve pudding (NOT INSTANT)
1/2 cup brown sugar
1 cube butter
1 tsp cinnamon
4 oz. chopped walnuts or pecans (optional)
Place half of the nuts, if using, into a greased bundt pan. Place frozen rolls in pan, then pour pudding powder evenly over the rolls. Melt butter and stir the brown sugar into the melted butter. Pour mixture evenly over rolls. Sprinkle with cinnamon and remaining nuts, if using. Cover with a towel and let rise for 8 hours or refrigerate overnight. If refrigerated, set pan out at room temperature for 30-60 minutes before baking. Bake at 350 for 20-25 min. If the top of the rolls start to burn before it is done cooking, cover the top with a piece of tin foil.
24 frozen rolls
1 small package butterscotch cook n' serve pudding (NOT INSTANT)
1/2 cup brown sugar
1 cube butter
1 tsp cinnamon
4 oz. chopped walnuts or pecans (optional)
Place half of the nuts, if using, into a greased bundt pan. Place frozen rolls in pan, then pour pudding powder evenly over the rolls. Melt butter and stir the brown sugar into the melted butter. Pour mixture evenly over rolls. Sprinkle with cinnamon and remaining nuts, if using. Cover with a towel and let rise for 8 hours or refrigerate overnight. If refrigerated, set pan out at room temperature for 30-60 minutes before baking. Bake at 350 for 20-25 min. If the top of the rolls start to burn before it is done cooking, cover the top with a piece of tin foil.
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