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Recipes
corn dog batter
By Jody
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F
- 1 gallon peanut oil
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
- 1 (8.5-ounce) can cream-style corn
- 1/3 cup finely grated onion
- 1 1/2 cups buttermilk
- 4 tablespoons cornstarch, for dredging
- 8 hot dogs
tabbouleh
By Jody
cook quinoa as directed, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt
- 1 cup quinoa
- 1 1/2 cups water
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- 3 1/2 teaspoons kosher salt
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 cups cherry tomatoes, cut in half
- 1 teaspoon freshly ground black pepper
buttermilk biscuits
By Jody
Preheat your oven to 450°F
- 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
- 1 cup buttermilk (approx)
- Read more: http://www.food.com/recipe/southern-buttermilk-biscuits-26110#ixzz1ie0EKITZ
chocolate zucchini brownies
By Jody
fold dry ingredients into wet batter, batter will be stiff
- 2- 21/2 cups grated zucchini
- 1/2 c ripe mashed banana
- 1 T water
- 2 tsp vanilla
- Mix in large bowl.
- 2 c flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 c cocoa powder
- 2/3 c sugar
panang curry
By Jody
In a seasoned wok, heat oil on medium heat
- 2 tbsp. oil
- 2 tbsp. chopped garlic
- 1 tsp. grated ginger
- 2 tbsp. Aroy-D or Mae Anong Panang Curry Paste
- 2 cans coconut milk (13.5 oz. each)
- 1 tbsp. palm sugar (or brown sugar)
- 1 tbsp. reduced sodium soy sauce
- 1 1/2 tbsp. lime juice
- 1/4 cup roasted and unsalted cashews
- 1 cup chopped white mushrooms
- 1 cup chopped white/yellow onion
- 4 Thai basil leaves
- 4 oz. cubed extra firm tofu
- 5 broccoli florets
- 1 cup red bellpepper
- 10 snap peas
cornbread with maple syrup and ale
By Jody
Preheat oven to 400°F
- 1 cup coarse ground cornmeal
- 1 cup porter or dark ale
- 1/4 cup maple syrup
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 eggs
- 1/4 cup melted butter
fish tacos with chili lime slaw/avocado tomatillo sauce
By Jody
make slaw: toss all ingredients together in a bowl
- chile-lime slaw
- 2 1/2 cups shredded cabbage, red and green
- 1 cup cilantro chopped
- 1 jalapeno minced
- juice of 3 limes
- 1/2 tsp salt
- 1/4 tsp pepper
- avocado-tomatillo salsa
- 1 lb tomatillos, peeled and quartered
- 1/4 yellow onion, sliced
- 1 jalapeno, halved and seeded
- 1 avocado pitted and peeled
- 1/2 tsp salt
- 1/4 tsp pepper
- fish
- 1 lb rock cod fillets
- 4 1/2 tsp old bay seasoning
- 1/4 tsp salt and pepper each
- corn tortillas
- 1 shallot chopped
- 1 jalapeno minced
- cilantro leaves
- lime wedges
jalapeno jam x 3
By Jody
makes 16 pints of jam
- 3 pounds of peppers
- 6 cup lemon juice
- 3 packages of pectin
- 9 cups of sugar/ splenda blend
sticky buns
By Jody
Layer frozen rolls in bundt pan that has been sprayed
- 2 dozen frozen rolls
- 1/2 cup walnuts, chopped
- 1 pkg butterscotch pudding, not instant
- 1/2 cup oleo
- 1/2 cup br. sugar
- 1 teaspoon cinnamon, maybe more
vegetarian tamales
By Jody
Masa harina, mixed according to package directions, enough for about 2 dozen tamales 1 package dry corn husks,...
- 2 to 3 tablespoons canola or vegetable oil
- 1/2 cup onion, minced
- 1 teaspoon garlic, minced
- 3/4 cup frozen edamame, thawed, shelled
- 3/4 cup frozen corn, thawed
- 2/3 cup zucchini, grated
- 1/4 cup red bell pepper, finely chopped, roasted, from a jar
- Salt and black pepper, freshly ground, to taste
- 1/2 teaspoon oregano
- 1 teaspoon parsley, dried
- 1/4 teaspoon New Mexico chili powder, dried, or more, to taste
- 1/2 teaspoon cumin, ground, or more, to taste
- Read more: http://www.azcentral.com/style/hfe/recipes/articles/0425veggierec25.html#ixzz1A5dweSV2