T's Recipes

Behari Kebab

2013-07-07T16:28:00.002-04:00

Ingredients:

1kg lamb or chicken...diced, NOT minced, into small cubes.

Firm Yoghurt - ¾ cup (teacup) (UK- Onken natural yoghurt does well)

Sunflower Oil – ¼ cup (You can use any similar oil)

5 medium sized onions

Laziza Behari Kebab Mix (100g box) – Use just 1 of the two bags within

Slice up the onions and fry them in the oil until dark brown (almost black). Then mix all the above and onions with the oil, well and let it marinate in the fridge for minimum 2 hours (overnight is good too).

Then use a foil covered baking tray and put the entire marinate into it..and bake in a preheated oven on gas mark 6. Every 15 minutes take out of oven and mix the meat so the juice is spread evenly.

Keep a watch on the bake so it doesn't get burnt..half an hour to 45 minutes in the bake should have it done. Make sure it's all well cooked but not burnt of course. Remove all and put in a dish.

Slice up red onions, mix with lime/lemon juice, get parathas (for UK ppl shana/ibco/crown..which you make on a flat non stick pan) or just buy fully readymade which just needs heating up in microwave. Can use naans/pitas or whatever..your choice. Make rolls with kebab and red onion/lime mix.

Recipe compliments of Rhett aka ETL.

Irish Shortbread Recipe

2013-05-11T17:41:00.000-04:00

Makes an 8 inch round, or a thinner 8 x 8 inch pan

Ingredients
½ Cup Butter (no substitutions)
¼ Cup Sugar
¼ Cup Cornstarch
¾ Cup Flour
¼ tsp. Salt
½ tsp. Vanilla
Additional sugar or colored sugar for top. I also occasionally will melt chocolate and dip 1/2 the cookie into it.

Directions
In a mixing bowl, beat the butter and sugar well. Add the cornstarch and beat until all is combined.

Add the flour, mixing until combined. Your shortbread will probably have a dry ‘mealy’ texture, and not be perfectly smooth. Add the salt and vanilla.

Pour the mixture into an 8 inch round or square pan. Pat out evenly, and pres together to make a smooth surfaced dough. Sprinkle with additional sugar.

Put the pan in the fridge for about 10 minutes. Then, bake at 325 degrees for about 12 – 15 minutes, until the cookies just start to turn golden around the edges.

Remove from oven, and cut into wedges or squares.

When cool, remove from pan and serve.

The use of butter is what makes the shortbread nice and crisp! If you substitute the butter you will not end up with the same results.

Total time: 35 minutes

I have another shortbread recipe, a Scottish version, that I will try and post.

SOPA - Internet on strike!

2012-01-18T00:38:00.000-05:00

I am officially on strike...

If it weren't for the information available for free on the net, think of where you would be today with researching products, recipes, talking to friends and family, etc.

Think if all this were filtered, removed from view, if every other word was blacked out...

JUST SAY NO

Cosmo Cranberry Sauce

2011-11-19T15:25:00.000-05:00

12 oz fresh cranberries, rinse, drained and picked through
1 c sugar
1/3 c vodka (you can use water mixed if you don't want to go too alcoholic)
3 T orange flavored liqueur, such as Grand Marnier or Triple Sec

In a heavy medium saucepan over moderate heat, combine cranberries, sugar and 1/2 c water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduce to about 3 cups, about 15 minutes. Transfer to medium bowl and cool, stirring often until tepid, about 30 minutes. Stir in vodka and liqueur. Transfer to serving bowl, cover and refrigerate until chilled and set, at least 2 hours. Sauce can be made 2 weeks ahead and refrigerated. Serve chilled or at room temperature.

Tanya's Pumpkin Pie

2011-11-19T15:03:00.000-05:00

This is not a recipe I have readily shared through the years. But I always get so many compliments for this recipe because it is not the typical bland pumpkin pie.

This pie has a kick.

The crust is made with ginger snaps and pecans. You can use walnuts and even almonds, but because I usually always have pecans with Georgia being somewhat nearby, I try to use them and I like to decorate the middle of the pie with 3 extra ones.

For the crust:
1-2 bags Ginger Snaps - I have baked them before but I prefer the ones they sell in the brown bag, Murray's Old fashioned. I prefer to use these because they are ready at hand and I like to use them for other things too (Pumpkin Dip!). I like to buy 2 bags, because I find I'll eat some while baking, this insures I always have more.
1/2 c ground pecans, plus 3 for decor
1/3 c white sugar/sugar blend, add to taste. You don't want it to be overly sweet, but you do want it to compliment the spicy of the pie.
6 T Butter, unsalted
1/2 t ground cinnamon

Mix all ingredients together and press into a 9 inch pie dish/pan. Bake in a preheated 375F oven for 7 minutes. Chill for an hour.

Pie Mix:
15 oz pumpkin
12 oz Evaporated Milk
2 Lrg. Eggs
1 1/2 t ground cinnamon
1/2 t salt
1 t ground ginger
1/2 t ground cloves
3/4 c sugar/sugar blend

Combine dry ingredients in small bowl. Beat eggs in large bowl, stir in pumpkin and add sugar/spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425F oven for 15 minutes. Reduce temp to 350F bake for 40-50 minutes or until knife inserted near center comes out clean. Decorate with the 3 pecans, this will also hide your knife mark. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

I always forget to take a picture of it when it's done. I may actually add a picture to this post this week when I make it!

Blue Ribbon Apple Pie - Cheddar and Apple

2011-11-19T14:25:00.000-05:00

So this is my favorite apple pie recipe... everyone who has ever had it absolutely raves about it. I am so scared of losing the recipe again, that I am posting it twice on here! Once on the link and the other a copy and paste of the recipe image. Enjoy! I'll be making this for Thanksgiving this year again.
Recipe Link From Original Site

Drunken Monkey's Lunch

2010-07-07T08:14:00.000-04:00

1 oz vodka

1 oz banana liqueur

1 oz Kahlua

3 oz milk

Pour the Kahlua, vodka, banana liqueur over cubed ice in an old-fashioned glass. Fill with milk.

Pear Ginger Chutney

2010-07-07T08:08:00.000-04:00

Prep Time: 10 minutes

Cook Time: 1 hours, 20 minutes

Ingredients:

10 cups (5 pounds) peeled, sliced, firm, ripe pears
1/2 cup finely chopped green bell peppers
1-1/2 cups seedless raisins
4 cups sugar
1 cup chopped crystallized ginger
3 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon whole allspice berries
1/2 teaspoon whole cloves
3 cinnamon sticks (2 inches long)

Preparation:

Place the pears, peppers, raisins, sugar, ginger, vinegar, and salt in a saucepan.
Tie allspice and cloves in a cheesecloth bag and add to the pan, along with the cinnamon.
Cook slowly until pears are tender and mixture is thick, about 1 hour. Remove spices.
Ladle into hot, sterilized jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the jar rims with a clean cloth. Place lids in position and tighten screw bands.
Process in a boiling-water-bath canner for 10 minutes.

Yield: About 10 half-pints

Kentucky Derby Pie

2010-07-07T00:56:00.001-04:00

Mix together the following ingrediants:

1/2 Stick Margarine
1/2 cup corn starch
3 eggs
3/4 cup sugar
2 tsp bourbon (can substitute vanilla)
1 pinch salt
2 tsp flour
1 cup pecans
6 oz chocolate chips

Pour into a deep dish pie shell. Bake at 325 degrees until middle is fairly solid.

Sangria of Seville

2010-06-23T22:43:00.000-04:00

4 1/3 c. dry red wine
1/4 c. sugar
1/2 c. Brandy
1/2 c. Bourbon (could use Gin or Vodka)
12 oz. club soda
1/4 inch cinnamon stick, crumbled
1 bottle Champagne, optional

Combine first 4 ingredients and the crumbled cinnamon stick and chill overnight with cut up pieces of apple, orange and peaches (if desired). Just 1 hour before serving add sliced banana. Serve on ice. Or serve in individual glasses garnished with a skewer of pineapple.

BBQ Root Beer Pork

2010-06-23T22:41:00.001-04:00

1 bottle quality root beer - IBC is my Root beer of choice
Pork tenderloin or loin
1 bottle BBQ sauce - Sweet Baby Ray's is my fave!
Salt and pepper
Buns

Cooking

1. Trim fat from pork and place in crock pot.

2.Pour bottle of root beer over pork. Season the meat with salt and pepper.

3. Cook on low for 7-8 hours.

4. Shred pork and mix with BBQ Sauce. Serve on a bun alongside chips and potato salad.

That's it!

Ice Cream Cone Cupcakes

2010-06-23T22:33:00.000-04:00

1 package dry cake mix (any flavor)
24 cake cup ice cream cones
water, oil and eggs per cake mix directions on box

Preheat oven to 350F.Mix cake mix per directions on box. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors".
Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full.
Bake 15 to 20 minutes or until done.
Cool on a wire rack. Let cool completely if frosting.
Makes 18 to 24 cupcakes

GOLDEN GALUSHKA

2010-06-23T22:24:00.000-04:00

1/2 c. warm milk

1/4 c. sugar
1 pkg. dry yeast

Put together and let stand. 1 stick of butter, cut upPut butter into milk so it melts. In a kitchen maid mixing bowl add 1/2 cup sugar and 6 eggs, when mixed well, add milk and butter, then add milk and yeast. MIX WELL TOGETHER. Add 8 or 9 cups flour and knead about 10 minutes (until dough gets shiny and bubbly). Cover and let raise for 1 hour or doubles in size.
Flour board, pour dough out and cut with a very small juice glass into balls. Dip each ball into 1-3/4 pounds melted butter, then into ground nut and sugar mixture.

NUT AND SUGAR MIXTURE:

4 to 6 c. ground walnuts
2 to 3 c. sugar

Put into solid angel food cake pan and keep layering with dough balls and nut, sugar mixture (makes 2 pans).Bake at 350°F for about 1 hour.

Brandy Dijon Creme Sauce

2009-11-28T09:36:00.001-05:00

Ingredients:
2oz Brandy (any brandy will do)
1/2 cup Worcestershire
1/2 cup Heavy whipping cream.
1 Tablespoon Dijon Mustard
2-3 cloves of Garlic minced(to taste)
1/4 cup chopped green onion
2 tablespoons soft whipped butter

Directions: to Teflon(Optional) Skillet add butter, Minced Garlic, green onion. Lightly caramelize garlic. Add Brandy(CAUTION FIRE INVOLVED) Burn off alcohol. Add Worcestershire and cream. bring to a low boil. add Mustard. allow to simmer until it has reduced and the bubbles look a bit like fish eggs. Serve!

can be used with ANY meat as an over the top/dipping sauce.
can also be used as a sauce for dipping bread, cheese, veggies.

Thanks to my friend Andy Meyer for this recipe!

Moving on up!

2009-11-27T15:45:00.000-05:00

I have now added T's Recipes to FeedBurner and it will also be publishing to my facebook :)

Now to get back to adding more and more of my treasured recipes into this blog, sadly I lost another one recently and it was not added here yet.

Yay for followers!

2009-11-23T19:14:00.000-05:00

Wow!!! We have followers! Thank you all who have commented for doing so :)

It is nice to see others read and try out the same things we have comprised and worked on "tweaked" and even made our own. If you are wanting to add to our stuff, let me know.. I would be happy to add you too!

Kahlua Flourless Fudge Cake

2009-11-23T19:09:00.001-05:00

Ingredients: 7 extra large egg whites; 1 cup sugar; 1/2 pound unsalted butter, cut into small pieces; 1/2 pound European bittersweet chocolate, broken into small pieces; 1 Tablespoon pure vanilla extract; 1 Tablespoon espresso; 3 Tablespoons Kahlua

Preheat oven to 300 degrees. Grease and flour a 10-inch springform pan.
Place egg whites and sugar in a mixer and whip into firm peaks. Meanwhile, melt butter over medium heat. When melted, add chocolate, stirring occasionally until smooth. Quickly add vanilla, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.
Remove from oven. Wait 5 minutes and press sides down so the top of the cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan and cut with a hot knife into 8 pieces. Serve with fresh berries and vanilla ice cream if desired.
Serves: 8.

Cherry Cheese Trifle

2009-04-15T16:14:00.000-04:00

SERVES 12 -15 (so adjust as necessary!)
   * 1 (8 ounce) package cream cheese, softened
   * 1 (14 ounce) can sweetened condensed milk
   * 1 (12 ounce) container frozen whipped topping, thawed and divided
   * 1/2 teaspoon almond extract
   * 13 ounces angel food cake
   * 2 (21 ounce) cans cherry pie filling

Directions

  1. In a medium bowl, combine cream cheese and sweetened condensed milk.
  2. Beat with an electric mixer until smooth.
  3. Stir in 1/2 of whipped topping and almond extract; set aside.
  4. Tear angel food cake into 1 inch pieces.
  5. Place 1/3 of cake pieces in bottom of a trifle bowl.
  6. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of
pie filling.
  7. Repeat layers twice more.
  8. Spread remaining whipped topping over top of trifle, sealing to edges.
  9. Garnish with additional pie filling and sliced almonds if desired.

Balsamic Chicken and Vegetables

2009-04-07T07:35:00.002-04:00

Ingredients

1 cup diced onions
1 cup baby carrots
4 ounces sliced baby bella mushrooms (rinsed)
1 pound boneless, skinless chicken breasts
cooking spray
1 teaspoon Montreal steak seasoning
1 1/2 tablespoons balsamic vinegar

Directions

1. Place onions, carrots, and mushrooms in microwave-safe bowl. Cover and microwave on HIGH 5 minutes or until hot.
2. Preheat large sauté pan on medium-high 2–3 minutes. Cut chicken into 1 1/2-inch-wide strips; coat with cooking spray. Add chicken to pan and sprinkle with steak seasoning. Cover and cook 2–3 minutes, turning once, or until chicken begins to brown.
3. Drain vegetables and stir into chicken. Cover and cook 5 minutes, stirring once, or until vegetables begin to brown.
4. Remove lid and cook 3 more minutes, stirring once, or until vegetables are well browned. Stir in balsamic vinegar and serve.
Makes 4 servings.

Marshmellow Fondant ala Holly

2009-03-29T15:52:00.004-04:00

16 ounces white mini marshmallows (use a good quality brand)

2 to 5 tablespoons water

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)

½ cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

NOTE: Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft - if dye is involved then smurfy blue too LOL.) it takes an entire little vial of food coloring to get it to bright vibrant colors.

Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. It can last in the fridge for a couple of weeks.

it is really messy to make, I use a greased silpat sheet to knead it out

Prosciutto Wrapped Herbed Shrimp

2008-08-24T18:45:00.003-04:00

INGREDIENTS
• 24 large Shrimp (Peeled & Deveined)
• 1 tablespoon Garlic (Minced Fine 15ml)
• 2 teaspoons Lemon Zest (Chopped Fine 10ml)
• 2 tablespoons Dill (Weed - Chopped Fine 30ml)
• 2 tablespoons Fresh Tarragon (Leaves Chopped Fine 30ml)
• 12 sheets Prosciutto (Sliced Paper Thin Cut In Half - Lengthwise)
• 2 tablespoons Olive Oil (30ml)
• Pepper (To Taste)

Method
1. In a medium bowl place shrimp, zest, garlic, dill, and tarragon; toss to coat and add pepper.
2. Cut the prosciutto slices in half lengthwise.
3. Wrap each shrimp in a half-slice of prosciutto. Brush liberally with the olive oil.
4. Place in the refrigerator for 20 minutes.
5. Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil grill well.
6. Place shrimp on the grill and cook for approximately 2 - 3 minutes per side.
7. The prosciutto should be golden brown and crispy and shrimp will have lost their opaque color. Yields 24 pieces.

Pineapple Wasabi Aioli

2008-08-24T18:45:00.001-04:00

SERVES 10 , 1 cup (change servings and units)

Ingredients
12 ounces pineapple juice (2 small cans)
1/3 cup mayonnaise
1/3 cup sour cream
2 teaspoons soy sauce
1 tablespoon wasabi paste (from tube)

Directions
1 Bring pineapple juice to a boil and then simmer to reduce for 20 minutes or so. Consistancy should be similar to honey.
2 Mix together mayo, sour cream, soy and wasabi.
3 Add pineapple juice reduction after it has cooled to room temperature.
4 Refrigerate at least 3 hours.
5 This is best when made the day before in order to let all the flavors marry and have a good chill.

Creamy Curried Veggies

2008-08-13T09:17:00.000-04:00

INGREDIENTS
1 large onion, sliced
2-6 cloves garlic, minced
1-3 large carrots, diced
2 tbsp olive oil
1 medium potato, cubed
1-1/2 cups cauliflower florets, sliced
6-8 mushrooms, sliced
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp turmeric
1 cup coconut milk or soy milk
pinch of cayenne pepper
1 cup peas
3 tbsp Braggs or soy sauce

DIRECTIONS
1. In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes.
2. Add the milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork.
3. Stir in the peas and Braggs (or soy sauce), and cook uncovered on medium-high heat stirring constantly until the liquid has thickened.
2. Serve over rice or noodles.

Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions).

Minty Watermelon Lemonade

2008-07-31T11:49:00.002-04:00

Makes about 8 cups

Ingredients

* 2 Lemons, Quartered
* 1 cup Fresh mint leaves
* ½ Medium watermelon (about 9 lbs.), rind removed, cut into chunks
* add agave, or other sweetener to taste

Preparation

1. Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sweetener; mash with a wooden spoon until mint is bruised

2. In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher. Stir to combine. Serve with ice.

*Stays for about 3 days in the fridge

Can add 1/4 - 1/2 Cup Vodka or White Rum ... or for a more exotic taste 1/3 c silver patron. Keep some fresh mint leaves and curl up some lemon rind for garnish.

YUMMY!!

Cayenne-Spiced Chocolate Brownies

2008-07-31T11:26:00.001-04:00

Chef's Corner
A Delicious Cayenne-Spiced Chocolate Brownie and Almond Vanilla Ice Cream Sandwich with Sweet Cherry Compote

Below are several recipes that can be used individually, or in concert. You can serve traditional, square-cut brownies for an after school treat; and the ice cream could be served alone or with the Cherry Compote as a simple, but delicious dessert. Here, we are serving all of them together for an over-the-top, you-are-worth-it special occasion dessert!

Cayenne-Spiced Chocolate Brownies
Serves 8

4 cups walnuts, soaked 8–12 hours, then dehydrated
1/2 cup pitted soft dates, chopped
1/2 cup dried figs, soaked 15 minutes, drained, and chopped
2 tablespoons coconut oil, warmed to liquid
1 cup cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
pinch solar-dried sea salt
1/2 teaspoon cayenne pepper, or to taste

1. Place the walnuts in a food processor and pulse until they reach the consistency of meal.
2. Add the remaining ingredients and continue processing until it is well mixed and sticky. The mixture should hold together when pressed into a ball. If oil begins to separate from the mixture, it is over processed. You may still use it, but it is not the desired effect.
4. Divide the mixture in half and press each half firmly into an 8- x 8-inch brownie pan lined with unbleached parchment paper. Cover and chill.
5. Cut each pan of brownies into 8 equal pieces, 4 inches x 2 inches.
May be stored in the refrigerator for 1 week or in the freezer for 1-2 months.

Almond Vanilla Ice Cream
Yield: 5 cups (serves 8)

2 cups almonds, soaked 6 to 8 hours, rinsed, and drained (see note)
2 cups purified water
1 1/2 cups cashews, soaked 4 hours, rinsed, and drained
1 cup agave nectar
2 1/4 teaspoons psyllium powder
1 tablespoon vanilla
1/2 teaspoon almond extract
pinch of solar-dried sea salt

1. Blend the almonds with the purified water in a high-powered blender to make a thick almond cream. Strain the mixture through a cloth mesh bag, and store the pulp for another use.
2. Return the strained milk to the blender, add the cashews and other remaining ingredients, and blend until smooth and creamy.
3. Spread the mixture firmly into two 8 x 8-inch brownie pans, each lined with unbleached parchment paper. Cover and freeze for at least 12 hours, or until firm.
4. Cut the frozen ice cream into 8 equal pieces, each one 4 inches x 2 inches.
May be stored in a sealed container in the freezer for up to 1-2 months.

Note: Store leftover almond pulp in the freezer for up to four months. Use in breads, cookies, croutons, cinnamon rolls, and scones.

Cherry Compote
Makes 2 cups (serves 8)

3 cups (30 ounces) frozen organic cherries, thawed and drained.
1/4 cup pitted dates
1/4 cup lemon juice

1. To make the compote, blend 1 cup of the cherries with the dates and lemon juice.
2. Stir the mixture into the remaining cherries.