Author: admin
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Horseradish Sauce – Mayonnaise Base
We were in Fitzpatrick’s Bar in Doolin Ireland and the entire group was raving about the horseradish sauce. I asked the waitress for the recipe. She said, “It is Hellmann’s.” Thats when I realized I have been making this sauce wrong. My Sour Cream recipe is very good but it lacks the tartness of the…
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Smoked Shredded Chicken Breast – Sous Vide
It is hard to make smoked, shredded chicken breast without drying it out. This recipe ensures the chicken will have smoke throughout, will be cooked thoroughly, and will not be dry and tough. Start Sous Vide heating at 158 degrees. Coat chicken breasts in olive oil. Lay the chicken breasts out on a cake rack…
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Refried Beans – Pressure Cooker – Alternate
In my original recipe, I added the fat to the second cook then drained the beans (and most of the fat) then adding back some of the liquid to help smooth out the beans. In this recipe, I reserve the fat until the mixing process. This isn’t healthier but it should taste better. This recipe…
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Egg Drop Soup
INGREDIENTS: 3 eggs 1/2 teaspoon toasted sesame oil 1 teaspoon soy sauce 3 green onions, thinly sliced (separate green tops from white onion) 4 cups chicken or vegetable stock or broth 1 Tablespoons Knorr Chicken Bullion 2 tablespoons cornstarch 1/8 teaspoon ground ginger 1/4 teaspoon garlic powder 1/2 teaspoon black pepper (optional) 1/4 cup creamed…
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Parmesan Crisps
I tried several methods for making parmesan crisps. I have had many failures. Here’s what I think I know about making parmesan crisps: Never add anything (flour, etc.) to the grated parmesan. Anything you add to the cheese will make the texture firmer and less crunchy. Never use pre-grated parmesan because it has additives. Grate…
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Candied Jalapeños – Sous Vide
Sous Vide Candied jalapeños are sweet and have just a little heat. They are great over a block of cream cheese or with other hors d’oeuvres or on a cheese board. They are also great to add to baked goods like cornbread and muffins. jalapenos
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Butter – Clarified – Sous Vide
WHY CLARIFY BUTTER? The problems with regular butter are: The best way to fix both of these problems is to remove the water and milk proteins (clarify it). There are several ways to clarify butter. This is very easy because there is no chance of burning the butter. Ingredients: Instructions:
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Hot Chocolate – Dianne’s Favorite
We adapted this recipe from one we found on thecountrycook.net. It is very good. We may try other recipies from this site. This recipe uses a crockpot but I think you could make it faster in a double boiler. NOTE: It is very important to use semi-sweet chocolate chips and not the sweeter versions. Other…
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Pregoritas (Randy’s Non-alcoholic Margaritas)
This is my take on a non-alcoholic margarita. It is very sweet. INGREDIENTS: 2 parts Fanta orange soda 3 parts sweetened lime juice 8 parts sweet and sour mix 8 parts simple syrup INSTRUCTIONS FOR SIMPLE SYRUP: Mix equal amounts (1 cup each) granulated sugar and water in a microwave-safe glass pitcher or measuring cup.…
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Cinnamon Butter
Key concepts: Take your butter out of the refrigerator at least half an hour before you place it in the mixer so it can soften before you try to mix it. Alternate between the dough hook and the mixing paddle as you mix the recipe. This helps break down the butter and it keeps the…