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Recipes
Semolina Sesame Artisan Bread
By Peggio
Mix the yeast and salt with the lukewarm water in a large 5qt container
- 3 C luke warm water
- 1 1/2 TB granulated yeast
- 1 1/2 TB salt
- 2 C durum whole wheat flour (NOTE, if you are not grinding your own durum ww flour, but using Semolina flour, make it 3 C)
- 4 1/4 c. all purpose flour (NOTE, if you are using Semolina flour, use 3 1/4 C of AP flour)
- 1 T. sesame seeds
- 1 T. cornmeal
- 1/2 tsp cornstarch
Cowboy Meatloaf and Potato Casserole~~Southern Mama~~
By Peggio
1. Preheat oven to 375 degrees F
- 1 package 1 package Ore-Ida® Steam n' Mash Garlic Seasoned Potatoes (or you can make your own)
- 1 pound 1 pound ground meat lean
- 3/4 cup 3/4 cup onion finely chopped
- 1/3 cup 1/3 cup bread crumbs seasoned
- 1/4 cup 1/4 cup Jack Daniel’s® Barbecue Sauce, Honey Smokehouse™
- 1 1 egg lightly beaten
- 2 teaspoon 2 teaspoon chili powder
- 3/4 teaspoon 3/4 teaspoon salt
- 2/3 cup 2/3 cup evaporated milk
- 1 tablespoon 1 tablespoon butter
- 1 cup 1 cup crumbled bacon real
- 1/4 cup 1/4 cup crispy fried onions canned
- 2/3 cup 2/3 cup Mexican blend cheese shredded
- Directions
- 1 1 . Preheat oven to 375 degrees F. Coat 9×9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.
- 2 2 . Bake uncovered for 20 to 25 minutes, or until cooked through. Carefully pour off any excess fat if needed. Adjust oven to broil and place oven rack 6 to 8 inches from heat source.
- 4 4 . Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.
- .
Grilled Salmon Recipe
By Peggio
Place salmon in shallow dish
- 2 salmon fillets (about 1 pound each)
- 1/2 cup canola oil
- 1/2 cup lemon juice
- 4 green onions, thinly sliced
- 3 tablespoons minced fresh parsley
- 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Buttery Blonde Banana Bread
By Peggio
1. Cream butter and sugar together
- 1/2 C butter, softened
- 1 1/2 C sugar
- 2 eggs well beaten
- 1 C mashed bananas (about 3 ripe bananas)
- 4 T buttermilk
- 1 3/4 C flour
- 1 t baking powder
- 1/4 t salt
- 1/2 t vanilla
- dash baking soda
Best Burger Buns
By Peggio
These are the most delicious burger buns you will ever eat - you won't go back to store bought again!
- 3/4 to 1 cup lukewarm water
- 2 tablespoons butter
- 1 large egg
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
- 3 tablespoons melted butter
Pere Beaudry's Tourtiere
By Peggio
My father baked this simple and delicious pie every Christmas Eve
- 1/2 TBS olive oil
- 1 med onion chopped
- 1 lb ground beef, moose or veal
- 1/2 lb lean ground pork
- 1 clove garlic chopped fine
- 1/4 tsp dried thyme or oregano
- 1/2 tsp salt
- 1/4 C water
- 1 tsp flour
- 1/8 C cream
- 2 9 inch pie crusts
Shrimp Mozambique Recipe
By Peggio
1. Thaw shrimp if frozen. Now you can choose to peel the shrimp, just leave the tail on or peel completely (which I...
- (Serves 4 hungry people when served over rice)
- 1 pound of 24-30 size shrimp, raw (fresh or frozen)
- 1 medium to large sweet onion, finely chopped
- 4 large cloves of garlic, minced
- 3 Tablespoons fresh parsley, finely chopped
- 2 packets of Goya Azafran
- 1 can of light beer
- 1/4 Cup olive oil
- 1/2 stick of unsalted butter
- salt and ground pepper
- 1-2 teaspoons dried or wet red pepper, optional
- Cooked rice
RICOTTA DI SOYA (TOFU RICOTTA)
By Peggio
This mixture is very similar to the creamy full-fat ricotta used in Italy, which bears little resemblance to the wa...
- 2 (12.3 oz.) boxes extra-firm SILKEN tofu, crumbled
- 1/2 cup + 2 tablespoons raw cashew pieces, ground very fine in a coffee/spice mill or mini-chopper
- 2 tablespoons plus 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- makes 3 1/2 cups
Spaghetti alla Foriana
By Peggio
Sauce recipe adapted from Well-Preserved by Eugenia Bone (Clarkson Potter, 2009)
- This recipe serves 4 with sauce to spare
- FORIANA SAUCE
- 1 cup walnuts
- 1 cup pine nuts
- 5 tablespoons sliced garlic (about 10 large cloves)
- 3 teaspoons dried oregano
- 3 tablespoons olive oil plus more for covering the jars
- 1/2 cup white or golden raisins
- Salt and freshly ground black pepper to taste
- SPAGHETTI ALLA FORIANA
- 3/4 pound spaghettini
- 1 cup Foriana Sauce
- 1/2 cup grated pecorino cheese (serve on the side to make the dish vegan-friendly)
- Cook the spaghettini in salted boiling water until al dente, about 12 minutes. Drain and toss with the Foriana Sauce. Garnish with the cheese. Check the seasoning and serve immediately.
Refrigerator Bread and Butter Pickles
By Peggio
Adapted from recipes by Martha Stewart, Marisa McClellan, and Smitten Kitchen
- Into each jar (2), add:
- Makes about 2 quarts
- 2 pounds Kirby (or pickling) cucumbers, cut into 1/8 inch slices
- 1 medium white onion, thinly sliced
- 2 heaping tablespoons coarse or Kosher salt (table salt will discolor your pickles)
- 2 cups cider vinegar
- 1 cup white vinegar
- 1 cup sugar
- 1/4 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 1 teaspoon whole mustard seeds
- 1/2 teaspoon celery seed
- 1/2 teaspoon black peppercorns