This recipe came from Adam’s Cooking Class in Italy. I actually prefer the other pasta recipe on this site. Ingredients: 2 eggs 1/2 cups durum wheat flour 1 1/2 cups Type 00 flour 1/2 tsp salt Instructions: Put the flour in a mound on a large wooden pastry board, making a large well in the center of the mound Break the eggs… Continue reading Fresh Egg Pasta Noodles (Pasta Fresca all’ Uovo)
Category: recipe
All recipies should carry this category tag. It pops widgets for “substitutions” and “ratings”
Enchiladas
This recipe makes about three 9-inch by 13-inch pans with 15 enchiladas in each pan. OVERVIEW: To make enchiladas, you need: INGREDIENTS – ENCHILADA SAUCE: INGREDIENTS – ENCHILADAS: INSTRUCTIONS – MAKING THE ENCHILADA SAUCE: INSTRUCTIONS – FRYING THE TORTILLA SHELLS INSTRUCTIONS – ASSEMBLING THE ENCHILADAS
Biscuits – Drop
Ingredients: 4 ounces unsalted butter cut into 1/4-inch pieces and refrigerated 1 1/2 cups flour all purpose 2 tbsp baking powder 1 tsp kosher salt 3/4 cup milk Instructions: Preheat oven to 400°F and line a baking sheet with parchment paper; alternatively grease a baking sheet with butter. In a large bowl, whisk together flour, baking powder, and salt. Toss butter into the dry ingredients until coated… Continue reading Biscuits – Drop
Corn – Danielle’s Crockpot
NOTE: A 16 oz bag of frozen corn PLUS a 12 oz bag of frozen corn are used together to make this recipe. Together, the two packages of frozen corn equals about 5 cups. Ingredients: 16 oz frozen corn thawed 12 oz frozen corn thawed 8 oz cream cheese cubed 3/4 cup Cheddar Cheese shredded 1/4 cup butter melted 1/4 cup heavy whipping cream 1/2 tsp salt 1/4 tsp pepper Instructions: In a 3 or 4… Continue reading Corn – Danielle’s Crockpot
Cottage Bacon – Maple & Brown Sugar
Ingredients: 2 tsp pink curing salt 10 tsp kosher salt 4 Tbsp brown sugar 4 Tbsp Maple (try maple syrup) 80 ounces pork butt bone removed Instructions: Place in Ziplock bag and refrigerate TURN DAILY to distribute cure evenly. It will get rancid if you forget this step. On the 7th day, remove from wrapper, rinse off brine, dry and leave in refrigerator for 24 hours to… Continue reading Cottage Bacon – Maple & Brown Sugar
Cottage Bacon – Black Pepper
Ingredients: 80 oz pork butt bone removed 2 tsp pink curing salt 11 tsp kosher salt 2 Tbsp sugar 1/3 cup course ground pepper Instructions: Place in Ziplock bag and refrigerate Turn daily to distribute cure evenly On the 7th day, remove from wrapper, rinse off brine, dry and leave in refrigerator for 24 hours to develop a pellicle (skin). After rinsing, add black pepper to… Continue reading Cottage Bacon – Black Pepper
Cinnamon Rolls / Hot Rolls (Refrigerator)
Makes good bread loaves, hot rolls, or cinnamon rolls. Will keep in refrigerator for 1 week. Makes 24-30 rolls Ingredients: 1 pkg yeast 1 pint warm water 1/2 cup sugar 1 1/2 tsp salt 1/2 cup shortening 2 eggs beaten 6 cups flour Instructions: In a Food Processor Dissolve yeast in water. Put all the ingredients in the Food Processor except 2 Cups of flour. Process until smooth. Add… Continue reading Cinnamon Rolls / Hot Rolls (Refrigerator)
Chocolate Chip Cookies – Becca’s (awesome)
These are my favorite. The pudding mix combined with letting the mix rest in the refrigerator are the keys to this recipe. I make a double batch and freeze individual cookie balls for 3 months or longer if I use a vacuum sealer. Scoop out cookie balls onto parchment lined cooke sheet and freeze for… Continue reading Chocolate Chip Cookies – Becca’s (awesome)
Chicken – Smoked or Roasted
For Smoked/ BBQ rub, use: 1/2 BBQ Salt mixed with 1/2 brown sugar. For Roasted Rub, use: Randy’s Poultry Rub Ingredients: 1 Chicken Breast or whole Chicken 1/2 cup kosher salt 1/2 cup White Sugar or brown Instructions: Create a brine solution. In a large bowl, combine 1/2 Cup Kosher Salt and 1/2 Cup white or brown sugar and 2 quarts of… Continue reading Chicken – Smoked or Roasted
Chicken – De-boned and Stuffed
Ingredients: 1 gal water 3/4 cup kosher salt 2/3 cup sugar 3/4 cup soy sauce 1/4 cup olive oil stuffing Instructions: Prepare a brine Heat the brine until the solids dissolve and the oil incorporates. Set the brine to cool to room temperature. De-bone the chicken Cut off the wings at the second joint (leave one wing bone on the chicken). Break the ends of… Continue reading Chicken – De-boned and Stuffed