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Recipes
SOUTHERN BUTTERMILK BISCUITS
By stepjo7269
Food
- Directions:
- 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder (use one without aluminum)
- 1 teaspoon kosher salt or 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold
- 3/4 cup buttermilk (approx)
- 1 . Preheat your oven to 450 F.
- 2 . Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- 3 . Cut the butter into chunks and cut into the flour until it resembles course meal.
- 4 . If using a food processor, just pulse a few times until this consistency is achieved.
- 5 . Add the buttermilk and mix JUST until combined.
- 6 . If it appears on the dry side, add a bit more buttermilk.
- 7 . Turn the dough out onto a floured board.
- 8 . Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
- 9 . Use a round cutter to cut into rounds.
- 10 . You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- 11 . Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- 12 . Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake.
THE SOUTH'S FINEST PRALINES
By stepjo7269
From: Bristol Herald Courier--January 2013
- 1 1/2 cups sugar
- 1 1/2 cups packed light brown sugar
- 1/8 tea. salt
- 3 T. dark corn syrup
- 1 cup evaporated milk
- 2 T. butter
- 1 tea. pure vanilla extract
- 1 1/2 cups pecan halves
STRAWBERRY LOVER'S PIE
By stepjo7269
Taste of Home's Country Woman magazine
- Directions:
- 3 squares (1 ounce each) semisweet chocolate, divided
- 1 tablespoon butter
- 1 pastry shell (9 inches), baked
- 2 packages (3 ounces each) cream cheese, softened
- 1/2 cup sour cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 3 to 4 cups fresh strawberries, hulled
- 1/3 cup strawberry jam, melted
- ●In a large saucepan, melt 2 oz. chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill.
- ●Meanwhile, in a large bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth.
- ●Spread over chocolate layer; cover and chill for 2 hours.
- ●Arrange strawberries over the filling; brush with jam. Melt the remaining chocolate and drizzle over the top. Yield: 6-8 servings.
BEEF ONION BOUILLON
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 2 c. chicken bouillon base
- 1 whole sweet onion, sliced
- 100 g. 93% fat-free ground beef
- ●Cook beef.
- ●Crumble beef and simmer with other ingredients on low for 1 hour.
*LIGHT TOFFEE CRUNCH DESSERT
By stepjo7269
Taste of Home's Light & Tasty magazine By: Kim Belcher of Kingston Mines, Illinois
- Directions:
- 1-1/2 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 2 cartons (8 ounces each) frozen fat-free whipped topping, thawed
- 1 prepared angel food cake (16 ounces), cubed
- 4 Butterfinger candy bars (2.1 ounces each), crushed
- ●In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
- ●Stir in 2 cups whipped topping. Fold in the remaining whipped topping.
- ●In a 13-in. x 9-in. dish coated with cooking spray, layer half of the cake cubes, pudding mixture and crushed candy bars. Repeat layers.
- ●Cover and refrigerate for at least 2 hours before serving.
CABBAGE-WRAPPED PORK ROLLS
By stepjo7269
Real and Healthy Chinese Cooking (e-mail) By: Nicholas Zhou
- Directions:
- 9 oz(250g) boneless pork, lean and fat
- 1 tsp. salt. or to taste
- 1 tsp. scallions, chopped
- 9 oz(250g) Chinese cabbage ( bok choy)
- 1/2 tsp. fresh ginger, chopped
- 2 egg whites
- 1/4 tsp. pepper
- 2 tsp. flour
- 4 tbsp cornstarch 9cornflour) dissolved in 4 tbsp water
- 7 fl oz (200ml) meat or bone stock
- 1/4 tsp. MSG (optional)
- ● Mince the pork and mix with the scallions, ginger, ground peppercorn, 3/4 tsp. of the salt, and the dissolved cornstarch. Set aside.
- ● Trim and discard the tough outer leaves of the cabbage. Wash the tender inner leaves and blanch briefly in boiling water, removing immediately. Drain and let cool.
- ● Mix the egg whites and flour into a batter.
- ● Spread the inner side of each cabbage leaf thinly with the batter and then the filling. Roll the leaves into cylinders about 1 inch(2 cm ) in diameter and seal the openings with the egg batter.
- ● Repeat until all the filling has been used.
- ● Place the rolls in heat-proof deep dish or tureen and steam over high heat for 15 minutes. remove and cool.
- ● Cut the rolls into 1 inch (2 cm) sections and steam again until the pork is thoroughly cooked.
- ● Heat the stock to boiling. Add the MSG (optional) and the remaining 1/4 tsp. salt.
STRAWBERRY HAZELNUT TORTE
By stepjo7269
Taste of Home By: Phyllis Amboss of Pacific Palisades, California
- Directions:
- 4 egg whites
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract, divided
- Dash salt
- 1-1/4 cups sugar
- 1/2 cup ground hazelnuts
- 6 squares (1 ounce each) semisweet chocolate
- 1 teaspoon shortening
- 1-1/2 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- 2-1/2 cups sliced fresh strawberries
- Additional fresh strawberries, halved
- ●Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
- ●Line a baking sheet with parchment paper. Trace two 8-in. circles 1/2 in. apart on the paper; set aside.
- ●Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form.
- ●Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts.
- ●Bake at 375 degrees for 30-35 minutes o until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container.
- ●In a microwave, melt chocolate and shortening until smooth; cool to room temperature.
- ●To assemble, place one meringue, flat side down, on a serving plate; spread with half of the melted chocolate.
- ●In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.
- ●Spread half over chocolate layer. Arrange sliced strawberries over whipped cream.
- ●Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream.
- ●Refrigerate for up to 4 hours before serving.
- ●Garnish with halved strawberries.
CHICKEN BOW TIE PASTA
By stepjo7269
Southern Living
- Directions:
- 1 16 oz. package bow tie pasta
- 3 skinned and boned chicken breasts
- 3/4 t. salt
- 1/4 t. pepper
- 1/3 c. olive oil
- 1 (8.5 oz) jar sun-dried tomatoes in oil, drained
- 3/4 c. chicken broth
- 1/2 c. white wine
- 1/4 c. chopped fresh basil
- 4 garlic cloves, minced
- 1 t. dried Italian seasoning
- 1/8 t. dried, crushed red pepper
- 1 (12 oz.) fresh broccoli florets (may use frozen thawed under cool running water and patted dry)
- ●Cook pasta according to package directions; drain and keep warm.
- ●Cut chicken into 1 inch cubes. Sprinkle evenly with salt and pepper. Saute in hot oil in large skillet over medium heat for 5 minutes or until done. Remove from skillet; drain on paper towels.
- ●Add sun-dried tomatoes and next 6 ingredients to skillet; bring to a boil over medium heat.
- ●Stir in broccoli and cook for 5 minutes or until broccoli is tender.
- ●Stir in cooked chicken and pasta.
KELSEY'S FAVORITE STUFFED GREEN PEPPERS
By stepjo7269
Allrecipes By: CHERYLH70
- 2 cups water
- 1 cup uncooked white rice
- 3 large green bell peppers, halved and seeded
- 1 1/2 pounds lean ground beef
- 1 onion, diced
- garlic powder to taste
- salt to taste
- ground black pepper to taste
- 1 (15 ounce) can tomato sauce
- 2 cups finely shredded mozzarella cheese
- Directions
- ● In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- ● Preheat oven to 350 degrees F.
- ● Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish.
- ● In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
- ● Spoon the meat mixture onto each half of the green peppers.
- ●Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
- ● Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.
CANDIED PECAN PEAR SALAD
By stepjo7269
Taste of Home's Cooking School Magazine p
- 1 teaspoon butter
- 1/2 cup chopped pecans
- 1-1/4 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- 1 cup pomegranate seeds, divided
- 1/2 cup raspberry vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup olive oil
- 1 large pear
- 1 teaspoon lemon juice
- 3 packages (5 ounces each) spring mix salad greens
- 1/2 cup crumbled blue cheese
- Directions
- ● In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar and cinnamon; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
- ● For dressing, in a blender, combine 1/2 cup pomegranate seeds, vinegar, mustard, honey, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream.
- ● Cut pear into thin slices; sprinkle with lemon juice.
- ● In a salad bowl, combine the greens, pears, blue cheese and candied pecans. Drizzle with dressing and toss to coat. Sprinkle with remaining pomegranate seeds.
- ● Serve immediately.