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Recipes
Gouda Cheese - Homemade Dutch
By MeanJean
Pour 3 and 1/2 gallons of milk into stock pot
- Dutch Gouda Recipe
- 3 and 1/2 gallons or 12 liters of fresh milk (This can be either raw cow milk, homo milk, or goat milk.)
- 1/2 tsp. mesophilic type III culture powder or 3/4 cup of mesophilic type III cheese starter culture
- 1/4 tsp. annatto colour (optional)
- 1 and 1/2 tsp. liquid rennet
- 1 tsp. calcium chloride if using homo milk
Italian Turkey Sausage
By MeanJean
1 Combine the turkey, garlic powder, fennel seed, sugar, salt, oregano and pepper in a medium to large bowl
- 1 lb. Lean Ground Turkey
- 2 tsp. Garlic Powder
- 1 1/2 tsp. Crushed Fennel Seed
- 1 1/2 tsp. Sugar
- 1 tsp. Salt
- 1 tsp. Dried Oregano
- 1/2 tsp. Pepper
Pumpkin Spice Muffins
By MeanJean
Preheat oven to 400 degrees
- Muffins:
- 1 cup All-purpose Flour
- 1/2 cups Sugar
- 2 teaspoons Baking Powder
- 1-1/2 teaspoon Cinnamon
- 1/4 teaspoons Ground Ginger
- 1/2 teaspoons Nutmeg
- 1/2 teaspoons Salt
- 4 Tablespoons Butter, cut into pieces
- 1 cup (heaping) Pumpkin Puree
- 1/2 cups Evaporated Milk
- 1 whole Egg
- 1-1/2 teaspoon Vanilla
- 1/2 cups Golden Raisins (optional!)
- Topping:
- 2 Tablespoons Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoons Nutmeg
- Frosting:
- 1/4 cups Softened Butter
- 4 ounces, weight Cream Cheese
- 1/2 pounds Powdered Sugar
- 1/2 teaspoons Vanilla
Moist Devil's Food Cake with Mrs. Milman's Chocolate Frosting
By MeanJean
One of our all-time favorites, this recipe for moist devil's food cake with Mrs
- 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
- 3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
- 1/2 cup boiling water
- 3 cups sifted cake flour (not self-rising)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups sugar
- 4 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
- Mrs. Milman's Chocolate Frosting
Almond Coffee Cake
By MeanJean
Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pa...
- 3/4 cup butter or margarine, softened
- 1 cup granulated sugar
- 4 oz almond paste (1/3 cup)
- 1/2 teaspoon almond extract
- 2 eggs
- 1 1/2 cups Gold Medal® all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup sliced almonds
- Powdered sugar, if desired
- Fresh berries, if desired
Shredded Pork
By MeanJean
Rinse and pat dry the pork shoulder
- 4 pounds (up To 7 Pounds) Pork Shoulder
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 Tablespoon (to 2 Tablespoons) Salt
- Pepper To Taste
- 3 cloves (to 4 Cloves) Garlic
- 1 Tablespoon (to 2 Tablespoons) Olive Oil
- 2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
- 1/4 cups Brown Sugar
- 1 whole Onion
- Lime Wedges
Sunshine Ricotta Pancakes
By MeanJean
1 In a large bowl whisk together flour, sugar, baking powder, baking soda and salt
- 1 1/2 cups flour
- 3 1/2 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup icotta cheese
- 1 egg
- 3 egg whites
- 1/2 tsp vanilla
- 1/2 c fresh lemon juice
- 1 Tbsp lemon zest
- 1 Tbsp oil
- 2 c sliced fresh strawberries
- 1/2 c maple syrup
Cinnamon Twists
By MeanJean
In a large mixing bowl, dissolve yeast in 1/4 cup warm water
- Filling:
- 1 pkg (1/4 oz) active dry yeast
- 3/4 cup Warm water (110~ to 115~) DIVIDED
- 4 cups To 4-1/2 cups all-purpose Flour
- 1/4 cup Sugar
- 1 1/2 tsps Salt
- 1/2 cup Warm milk (110~ to 115~)
- 1/4 cup Butter or margarine -- soften
- 1 Egg
- 1/4 cup Butter or margarine -- melted
- 1/2 cup Packed brown sugar
- 4 tsps Ground cinnamon
Meat Temperature Cooking
By MeanJean
Meat Resting Period - After desired cooking temperature is reached, remove meat from heat source and let stand 10 t...
- A cooking or meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, hams, casseroles, meat loaves, and egg dishes.
- to are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness
Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise
By MeanJean
Recipe courtesy Bobby Flay
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, seeds scraped
- 6 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons pure maple syrup
- 1 cup pure canned pumpkin puree
- 2 tablespoons bourbon
- Pumpkin Bread, toasted and cubed, recipe follows
- Vanilla Bean Creme Anglaise, recipe follows
- Spicy Caramel Apple Sauce, recipe follows
- Freshly whipped cream
- 4 tablespoons unsalted butter, softened, plus more for greasing
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 1/2 cups sugar
- 1/4 cup vegetable oil
- 8 ounces (scant 1 cup) canned unsweetened pumpkin puree
- 2 large eggs
- 2/3 cup water
- 2 cups half-and-half
- 1/2 vanilla bean, seeds scraped
- 5 large egg yolks
- 1/3 cup pure cane sugar
- 1 cup heavy cream
- 1/2 cup apple juice
- 1 star anise
- 1 -inch piece fresh ginger, peeled and chopped
- 4 whole cloves
- 2 cinnamon sticks
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon apple schnapps