A recipe is likened to a personal expression of poetry/prose...
When shared with others, it extends a part of our innermost being...
For others to enjoy for years to come, not short lived like a rose.
A recipe takes on our individuality and culinary expression, talent and skill...
Brings to mind the likes/dislikes of family and friends, memories of special
Sharing a part of ourselves with others, making memories, spanning time our
"appetites" they fill.
Paula George 2005
Dredge sliced meat in mixture of flour, sugar & black pepper. Brown in 4 Tbsp. Of the lard. Remove from pan. Add chopped onions, green onions & bell pepper. Sauté 5-10 minutes. Add garlic & cook 1 minute longer. Deglaze with the wine. Add tomatoes, Tabasco, parsley, tarragon. Basil, salt & pepper.
In a heavy skillet, make a roux with the remaining 4 Tbsp. Of lard & 1/2 cup flour. Cook over medium heat, stirring frequently until a dark caramel color. Whisk into the tomato & vegetable mixture. Add the beef broth & the meat.
Cover & cook over low heat for 2 hours.
Serve over Creamy Grits or Rice.
2 cups unsalted chicken broth
1 cup milk
1 cup half & half
1 tsp. Salt
1/2 tsp. Fresh ground pepper
1 cup quick cooking grits
4 Tbsp. Unsalted butter
Bring first 5 ingredients to a boil. Whisk in grits. Reduce to medium low heat and cook for 25-30 minutes until thickened. Stir in butter.
You are the breath of spring... You bring a smile to my heart and face. You are the cool, gentle breeze; That brightens my day. You are the breath of spring... You bring the sunshine to light my way. You are the cool, gentle breeze; That brightens my day. You are the breath of spring... You bring happiness to my waking moments. You are the cool, gentle breeze; That brightens my day. You are the breath of spring... You bring love to my heart and soul. You are the cool, gentle breeze; That brightens my day. You are My breath of Spring... You bring Smiles, Sunshine, Happiness, Love. You are the cool, gentle breeze; That will always brighten my days.
Paula April 5, 2010
Food for the Tummy:Chicken Ole'
From SouthernLiving Cooking School
2-7 ounce packages Zatarain's Red or Black Beans w/Rice 1 medium onion, chopped 2 cans tomatoes & green chiles 2 cups water 2 Tbsp. lime juice 6 boneless, skinless chicken breasts
Preheat oven to 350 degrees. Shake 2 Tbsp. flour in large Reynolds Oven Bag. Place in 13x9 pan. Add first five ingredients. Seal. Squeeze to blend. Top with chicken breasts. Close with tie and cut 6 slits in top of bag. Bake for 45-55 minutes. Serve with desired toppings: TOPPINGS: Shredded Mexican Cheese Diced Green Onions Sliced Black Olives Diced Avocado Sour Cream, Lettuce & Tomatoes
Had the steak on hand, so just played it by ear & made it up as I went along...success, very tasty! 1 lb. NY strip, cut in thin strips & seasoned with Montreal Steak Seasoning 4 Tbsp. Olive oil 1/2 cup red onion, cut in strips 8 oz. Baby Bella's, sliced 2 cloves minced, garlic 1/2 cup red wine 1/2 tsp. Fresh ground pepper 2 cups low sodium beef broth, divided 2 Tbsp. flour 1/2 tsp. kitchen Bouquet 1/2 cup sour cream cooked egg noodles
in medium skillet, heat, 2 Tbsp. Olive oil over med. heat. Add seasoned steak strips in batches, brown on each side and remove to plate. When beef is all browned, add remaining olive oil, add onion strips & cook 2 minutes, add mushrooms & cook another 2 minutes, add garlic & cook 1 minute. Add wine and turn heat to med. high, cook until reduced by half, add 1-1/2 cups of the beef broth, reduce heat & cook 2-3 minutes. Combine remaining beef broth, flour & Kitchen Bouquet. Stir in flour mixture and steak and heat until slightly thickened. turn off heat & stir in sour cream, garnish with parsley & serve over the cooked noodles.
Crab Cakes, My Way
Ingredients 4-6 tablespoons unsalted butter 1-1/2 cup small diced red onion (1 small onion) 1-1/2 cup small diced celery (3 stalks) 1-1/2 cup small diced red bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley or 2 tbsp. Dry parsley flakes 2tablespoon capers, drained 1 tsp. hot pepper sauce (recommended: Tabasco) 1 teaspoon Worcestershire sauce 1 Tbsp. crab boil seasoning (recommended: Old Bay) 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 pounds lump crabmeat, drained and picked to remove shells 1-1/2 cup plain dry bread crumbs or panko bread crumbs 1 cup mayonnaise 2 Tbsp. Dijon mustard 6 large eggs, lightly beaten For frying:
Flour for dusting
4 tablespoons unsalted butter 1/4 cup olive oil Directions Place the 4-6 tablespoons butter,
onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes. I use 3 oz. scoop and scoop onto parchment lined baking sheet, freeze, store for later use. For frying: Heat butter and olive oil for frying over medium heat in a large saute pan. Lightly dust crab cakes with flour. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot. For baking: I thaw in fridge a few hours, dust with flour, place on buttered parchment lined baking sheet. Spray with non aerosol butter or olive oil. Bake in preheated 350 oven for 15 minutes until golden.
Can be coated with flour, deep fried until golden. Microwave for 45 seconds to make sure they are cooked through.
Balsamic glazed fruit
1/2 cup balsamic vinegar
1/2 cup water
4 Tbsp. Honey
1 cinnamon stick
Strip of orange rind
2 qts. Fresh fruit or frozen, thawed (strawberries, diced, blackberries or blueberries)
Combine first 4 ingredients over med. heat, bring to boil. Reduce heat & simmer 10 minutes. Strain & pour over fruit, return to saucepan & heat through. Delicious as topping for crepes filled with cream cheese, confectioners sugar, whipped topping mixture.
Just thinking about using up a box of cornflakes and thought I would make a batch of what some call: Cornflake Candy, and I call it Commodity Candy, as Ma would make it with commodities when she received them. Of course, that was back in the 60's and peanut butter today is different than that old commodity peanut butter. Easy to make: Butter a 13x9 pan. In saucepan, combine
1 cup corn syrup and 1 cup sugar, bring to a boil and cook until sugar is dissolved.
Stir in 1 cup peanut butter and 1 tsp. vanilla extract.
Quickly stir in about 6 or 7 cups of cornflakes.
Spread in the buttered pan and let set until firm. Cut into squares.