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Recipes
Yellow Squash Casserole
By Erinswan
Preheat oven to 400 degrees F (200 degrees C)
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 35 buttery round crackers, crushed
- 1 cup shredded Cheddar cheese
- 2 eggs, beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter
Lahmacun Turkish Pizza
By Erinswan
Heat a large skillet over medium-high heat
- For the Lamb Sauce:
- 1 teaspoon chopped garlic
- 1 yellow onion, chopped
- 3 tablespoons chopped fresh basil
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander seed
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1/2 lemon, juiced
- 4 teaspoons olive oil
- 4 roma (plum) tomatoes, halved
- 1 pound lean ground lamb
- 6 tablespoons double concentrated tomato paste
- cayenne pepper to taste
- salt to taste
- For the Dough:
- 3 1/4 teaspoons active dry yeast
- 1/2 teaspoon white sugar
- 1 cup warm water (110 degrees F/45 degrees C)
- 5 cups all-purpose flour
- 2 teaspoons salt
- 1/4 cup vegetable oil
- 1/2 cup water
- For the Garlic Sauce:
- 1 cup plain yogurt
- 1/2 teaspoon chopped fresh parsley
- 1/4 teaspoon crushed garlic
- salt and ground black pepper to taste
- For the Garnish:
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
Spicy Cabbage Kimchi
By Erinswan
Cut the cabbages in half lengthwise and trim the ends
- 2 heads Napa cabbage
- 1 1/4 cups sea salt
- 1 tablespoon fish sauce
- 5 green onions, chopped
- 1/2 small white onion, minced
- 2 cloves garlic, pressed
- 2 tablespoons white sugar
- 1 teaspoon ground ginger
- 5 tablespoons Korean chile powder
Mom’s Kimchi Recipe | Korean Food 김치
By Erinswan
Dissolve salt in 1 and 1/2 cups of water
- One napa cabbage
- 2 tablespoon of salt
- 1 tablespoon of sweet rice flour
- 1/2 cup of korean hot chili pepper flakes
- 4 tablespoon fish sauce
- 2 tablespoon sugar
- 3 green onions
- 1/4 medium sized onion
- 3 cloves of garlic
- 1/2 tsp of ginger
Basic Corn Muffins
By Erinswan
Preheat oven to 400 degrees F (200 degrees C)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/4 cup canola oil
- 1 cup milk
Grandma Johnson's Scones
By Erinswan
In a small bowl, blend the sour cream and baking soda, and set aside
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter
- 1 egg
- 1 cup raisins (optional)
Mexican Mole Sauce
By Erinswan
Mexican Mole Sauce
- 2 teaspoons vegetable oil
- 1/4 cup finely chopped onion
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 1/8 tablespoon dried minced garlic
- 1 (10.75 ounce) can condensed tomato soup
- 1 (4 ounce) can diced green chile peppers
Homemade Mozzarella Cheese
By Erinswan
Homemade Mozzarella Cheese
- 1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow (or goat))
- 1 tsp. citric acid*
- 1/4 rennet tablet*
- 2 tsp. cheese salt*
- A big pot
- Thermometer
- Slotted spoon
Spicy Red Lentil and Chickpea Stew (Paula's Moroccan Lentil Stew)
By Erinswan
Spicy Red Lentil and Chickpea Stew
- 1 large onion, finely chopped
- 1 T olive oil (or perhaps a little more, depending on your pan)
- 1-2 tsp. finely grated fresh ginger (original recipe said 1 tsp, but I used 2 tsp.)
- 1 T finely minced garlic
- 1 tsp. ground turmeric
- 3/4 cup celery, finely diced
- 1 tsp. Garam Masala
- 1 1/2 tsp. ground cardamom
- 1/4-1/2 tsp. ground cayenne pepper (I only used 1/4 tsp. because I'm a wimp for hot foods)
- 1 tsp. ground cumin (original recipe said 1/2 tsp., but I love cumin)
- 6 cups chicken, beef, or vegetable stock (I used 4 cups chicken and 2 cups beef stock, because that's what I had. You could also use canned broth)
- 1 1/2 cups red lentils
- 1 can (15 oz) chickpeas, rinsed until no more foam appears
- 1 can (14.5 oz.) diced tomatoes (I used petite dice, do not drain tomatoes)
- cooked brown rice for serving (optional)
- sour cream or plain yogurt for serving (optional)
Zesty Salsa for Canning
By Erinswan
I got this years ago from the lady in our church who canned it
- 10 cups roughly chopped tomatoes
- 5 cups chopped and seeded bell peppers
- 5 cups chopped onions
- 2 1/2 cups hot peppers, chopped, seeded
- 1 1/4 cups cider vinegar
- 3 garlic cloves, minced
- 2 tablespoons cilantro, minced
- 3 teaspoons salt
- 1 (6 ounce) can tomato paste