Month: November 2016

Tools:

• a cassarole dish
• mixing spoon

Ingredients:

• 2 bags French cut green beans
• onion straws ( 2-3 cups) up to you.
• 1 cup chicken broth or stock thicken with corn starch
• 2 TBSP melted butter
• 1/4 heavy cream
• salt and pepper

mix ingredients together except 2 cups of the onion straws. Bake at 350 for 20 minutes. Remove the cassarole from the oven and mix again. Lay onion straws on top of the green beans, cover the top. Bake until golden but do not burn it. The onion straws don’t taste good burnt.

Tools:

• 2 medium casserole dishes
• masher
• 2 butter knives

Ingredients:

• 8-9 sweet potatoes 🍠
• 1 stick butter
• 1/2 cup brown sugar or sugar-free syrup
• 2 TBSP sugar or Splenda
• 1.5 TBSP cinnamon
• enough small marshmallows to cover the dishes

Bake potatoes for 1 hour or until they are soft. Let them get cool enough for you to handle. Once cooled peel the skins off with you hands. The skins should peel right off. Divide the potatoes and butter evenly into the two pans. Using the butter knives cut the potatoes until they can be mashed easily. Mash butter and potatoes together until almost smooth. It will be lumpy. Now add the brown sugar/ syrup, sugar and cinnamon. Mix together and add marshmallows. Bake until marshmallows are melted and nicely browned.
 

The above stuffing cubes were made with homemade bread 🍞 baked at 425 degrees for about 5 minutes with olive oil and Italian seasoning. Baked until crisp. The bread should be laid out in a single layer on a cookie sheet. It took 2 cookie sheets for the above cubes.
Ingredients for stuffing:

• Stuffing cubes
• 1 1/4lb ground sausage
• 1 cup celery chopped
• 1 cup onion
• 6 cups chicken broth
• 1 1/2 sticks of butter.
• salt n pepper to taste.

Cook the first three ingredients together until cooked. It should take about 15 minutes. Place stuffing cubes in roasting pan. I had to split it into 2 separate pans to mix it then into one. Place the sausage mixture on top of the cubes and set aside. Cook broth and butter until hot and add to cube mixture.  Add 2 cups of the liquid first, mix well and add more liquid until well combined and cubes are not dry but wet. The texture will be different but it will be good. Bake for 20 at 300.

This recipe has been changed due to the fact that I had no milk in the house. Those of you that know me, know that milk is not usually good in my house. I needed milk for this recipe but I had heavy cream. What is heavy cream? It is milk with added fat, lots of fat. It is really think milk. I actually needed buttermilk for my recipe so I comparized and made my own from heavy cream. My husband actually liked these pancakes better than the other one.
Keep in mind heavy cream makes whipped cream when mixed or whipped combined becomes very thick. You will most likely need to add more water just before frying the pancake batter.
Tools:

• 2 small bowls
• spoon & whisk
• fry pan

Ingredients for the buttermilk using heavy cream:

• 1/2 cup water
• 1/2 cup heavy cream
• 1 tsp vinegar

set aside
now combine:

• 1 cup flour
• 1 tsp salt
• 3 TBSP sugar
• 2 tsp baking powder
• 1/2 tsp baking soda

combine dry ingredients and then form a well.
wet ingredients are:

• 3 TBSP melted butter
• 1 tsp vanilla
• 1 egg
• buttermilk from above

mix in the first 3 in separate bowl and mix. Now add buttermilk while whisking in a little at a time until it’s all in there. You will notice the batter is getting thicker as you whisk. You will need to add water a TBSP at time to get your desired consistency. The batter should be pourable. It can be thick but it will take longer to cook and the inside may not cook all the way.
Cook on a fry pan with butter or non stick cooking spray. I use butter or a little oil. Ladle the batter onto a hot pan and cook till bubbles appear on the surface. Flip and cook for 2-3 minutes more. Enjoy.

You will need a pot to boil water, a fry pan, a ladle, and a small 1 1/2 cup bowl.

ingredients:
Chuck eye steaks marinaded and grilled. Cut into small pieces.
6 ounces pancetta or bacon diced.
12 ounces pasta

1/2 lbs Asparagus cut each piece into 3 pieces diagonal lines with the ends cut off and discarded.  The end is usually harder the the tip and has a rough texture.
Fresh Parmigiana-Reggiano Cheese.

Boil enough water to cook pasta. Add pasta and boil for 2 minutes and add cut asparagus. Cook both till the pasta is cooked. Remove with ladle about 1 cup of the pasta water in the 1 1/2 cup bowl. Drain pasta now.

Cook bacon or pancetta till done. (I like mine crispy) Remove meat from the fry pan and reserve 2-3 TBSPs grease. (I know this sounds awesome!)

Now in the pasta pot add your pasta, asparagus, bacon or pancetta, grease, chuck eye and 1/2 cup of reserved water. Mix all together till hot. If mixture seems dry or sticking to pan add more water. You will most likely need more water. Once hot add some fresh grated parmigiana-Reggina cheese. Mix and serve hot!
Once on plate add more fresh cheese! Eat!