http://www.alltoprecipes.com
Nothing tastes better than fresh homemade pizza hot out of the oven. Making your own dough is not as hard as people think either. This recipe is almost no fail, so give it a try. You'll be spinning out pizzas like it's your job.
Now, if you don't have a KitchenAid to mix your dough, mix it by hand like some of my older relatives do! I personally would much rather use a KitchenAid Mixer, but hey, that's just me...
Mix together:
3 cups very warm (not too hot) tap water
1 TBSP yeast (I use instant dry)
1 TBSP sugar
Mix In Kitchen Aid:
2 teaspoons salt (Kosher is best)
2 TBSP Olive Oil
8 Cups flour
Slowly add water to flour until well mixed. (When the dough doesn't stick to the bowl then you'll know the consistency is right) Dough too sticky? Sprinkle in more flour. Too dry? Add a little more water.
Divide dough in half to form two balls of dough
Pinch bottom of each ball to form a funnel.
Pam spray or grease bowl, place dough balls in bowl.
Spray tops of dough with Pam, butter, or olive oil.
Cover dough with a clean dish towel or something. Then just wait for dough to rise. (Tip: wet your clean dish towel under warm tap water. Then, wring it out and pop the towel in the microwave for a minute or two. Now place the HOT STEAMING towel over the bowl containing your two balls of dough. Works like a charm for kick starting the rise process!) LOL
After two hours, punch the dough down and let it rise for approx 1 to 1.5 hours more. That's all there is to it -you should be ready to make your pizzas now!...
Spread the dough out on PAM sprayed pizza pans, or cookie sheets. For best results you may want to invest in a pizza pan if you don't already have one. I purchased my pans at Bed Bath & Beyond for around $10.00 a piece. (They also appear at ALDI as special purchases a lot for 2.99 each!) What you're looking for are the circular non stick pizza pans with holes for even heat distribution. The definitely make for an even better crust if that's at all possible :)
Add all your favorite toppings and...
Bake 500 degrees for 10 minutes. Or......
Make 2 loaves of bread instead of pizza:
For Bread that tastes and LOOKS like it came from an Italian deli:
Form dough ball(s) into a slightly irregular loaf like shape (no loaf pans please) and place on your PAM sprayed pizza pan
Bake @ 425 for 25 minutes
TIP: Before baking: Feel free to baste loaf(s) with melted butter, egg whites, or for that real Italian bakery presentation... a sprinkle of flour
Friday, December 31, 2010
Wednesday, December 29, 2010
Toffee Cookies...
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Anyone who likes toffee is going to absolutely love this cookie recipe. Give me a few of these bad boys with a cup of coffee and I'm good to go.
1 cup butter softened
1/2 cup canola oil
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
3 1/2 cups all purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
3 cups crisp rice cereal
1 cup quick cooking oats
1 cup flaked coconut
1 cup chopped pecans
1 cup English toffee bites
In a large bowl beat butter, oil, sugars and vanilla until blended.
Add the eggs one at a time.
Combine the flour, cream of tartat, baking soda and salt. Add to creamed mixture.
Stir in remaining ingredients.
Drop by tablespoons 2 inches apart onto ungreased baking sheet.
Bake at 350 for 10-12 minutes or until lightly browned.
Place on wire rack to cool.
Anyone who likes toffee is going to absolutely love this cookie recipe. Give me a few of these bad boys with a cup of coffee and I'm good to go.
1 cup butter softened
1/2 cup canola oil
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
3 1/2 cups all purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
3 cups crisp rice cereal
1 cup quick cooking oats
1 cup flaked coconut
1 cup chopped pecans
1 cup English toffee bites
In a large bowl beat butter, oil, sugars and vanilla until blended.
Add the eggs one at a time.
Combine the flour, cream of tartat, baking soda and salt. Add to creamed mixture.
Stir in remaining ingredients.
Drop by tablespoons 2 inches apart onto ungreased baking sheet.
Bake at 350 for 10-12 minutes or until lightly browned.
Place on wire rack to cool.
Tuesday, December 28, 2010
Chicken Fried Chicken...
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Chicken Fried Chicken is G-O-O-D. What more can I say other than grab your skillet and get frying!
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Place crackers in a large resealable plastic bag. Seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag. Mix well.
Beat egg in a shallow dish or bowl. Heat oil in skillet over medium high heat.
Dredge chicken pieces in egg beat, then place in bag with crumb mixture. Seal bag and shake to coat.
Reduce heat to medium.
Cook coated chicken in skillet for 15 to 20 minutes, turning frequently until golden brown.
Chicken Fried Chicken is G-O-O-D. What more can I say other than grab your skillet and get frying!
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Place crackers in a large resealable plastic bag. Seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag. Mix well.
Beat egg in a shallow dish or bowl. Heat oil in skillet over medium high heat.
Dredge chicken pieces in egg beat, then place in bag with crumb mixture. Seal bag and shake to coat.
Reduce heat to medium.
Cook coated chicken in skillet for 15 to 20 minutes, turning frequently until golden brown.
Taco Pie...
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I just had Taco Pie for the first time a few weeks ago. My sister-in-law got the recipe from our niece, and I'm sure glad she did. If you're craving a good Mexican recipe, make some Taco Pie. It's great.
1 (8 oz.) package refrigerated crescent rolls
1 lb. ground beef
1 (1 oz.) package taco seasoning mix
1 (16 oz.) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14.5 oz.) package crushed tortilla chips
1. Preheat oven - 350 degrees.
2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package
directions.
3. Brown the ground beef, add taco seasoning and stir together.
4. When dough is done, remove from oven and place meat mixture on top. Layer with sour cream, cheese, salsa (optional), and use the crushed nacho chips for the topping.
5. Return to oven and bake at 350 degrees for 10 minutes, or until cheese has melted.
I just had Taco Pie for the first time a few weeks ago. My sister-in-law got the recipe from our niece, and I'm sure glad she did. If you're craving a good Mexican recipe, make some Taco Pie. It's great.
1 (8 oz.) package refrigerated crescent rolls
1 lb. ground beef
1 (1 oz.) package taco seasoning mix
1 (16 oz.) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14.5 oz.) package crushed tortilla chips
1. Preheat oven - 350 degrees.
2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package
directions.
3. Brown the ground beef, add taco seasoning and stir together.
4. When dough is done, remove from oven and place meat mixture on top. Layer with sour cream, cheese, salsa (optional), and use the crushed nacho chips for the topping.
5. Return to oven and bake at 350 degrees for 10 minutes, or until cheese has melted.
Delicious Chocolate Chip Cookies...
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Everyone loves chocolate chip cookies, that goes without saying. However, there are good chocolate chip cookie recipes, and then there are great chocolate chip cookie recipes. The following recipe makes delicious chocolate chip cookies or I wouldn't be adding it to alltoprecipes. Get out your mixing bowl...
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
pinch of salt
Preheat oven to 350. Sift together flour and baking soda. Set aside.
In a large bowl: Cream together butter, brown sugar, and white sugar.
Beat in instant pudding mix until blended. Stir in eggs and vanilla.
Blend in the flour mixture and a pinch of salt.
Stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto non-greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven.
Everyone loves chocolate chip cookies, that goes without saying. However, there are good chocolate chip cookie recipes, and then there are great chocolate chip cookie recipes. The following recipe makes delicious chocolate chip cookies or I wouldn't be adding it to alltoprecipes. Get out your mixing bowl...
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
pinch of salt
Preheat oven to 350. Sift together flour and baking soda. Set aside.
In a large bowl: Cream together butter, brown sugar, and white sugar.
Beat in instant pudding mix until blended. Stir in eggs and vanilla.
Blend in the flour mixture and a pinch of salt.
Stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto non-greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven.
Chicken Casserole...
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I will be totally shocked if this recipe doesn't become a favorite at your house. I mean, is there anyone out there who doesn't like chicken and stuffing??? I didn't think so. Enjoy...
3 large chicken breasts -- boil until tender, then cut in large chunks when cooled
2 cans Cream of Mushroom, Chicken or Celery soup (dilute with 1 cup milk each)
1 bag (3 cups) Pepperidge Farms stuffing (follow directions on bag)
1 can of peas (optional)
Place chunks of chicken in the bottom of a 13 x 9 inch buttered or greased baking dish.
Pour soup gravy over chicken.
Top with the dressing and bake, uncovered @ 350 for one hour.
Tip: You can cut this recipe in half by using 1/2 the ingredients and a 9 inch square pan)
I will be totally shocked if this recipe doesn't become a favorite at your house. I mean, is there anyone out there who doesn't like chicken and stuffing??? I didn't think so. Enjoy...
3 large chicken breasts -- boil until tender, then cut in large chunks when cooled
2 cans Cream of Mushroom, Chicken or Celery soup (dilute with 1 cup milk each)
1 bag (3 cups) Pepperidge Farms stuffing (follow directions on bag)
1 can of peas (optional)
Place chunks of chicken in the bottom of a 13 x 9 inch buttered or greased baking dish.
Pour soup gravy over chicken.
Top with the dressing and bake, uncovered @ 350 for one hour.
Tip: You can cut this recipe in half by using 1/2 the ingredients and a 9 inch square pan)
Homemade Tartar Sauce...
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There are two things I can think of that really annoy me about Tarter Sauce. The first is not having it in the house when you need it, and the second is paying a fortune for those little bottles of Tarter Sauce the grocery stores carry. What a rip! Man, I feel better having just said that :)
Anyway, here's a solution, and a very good one if I do say so myself:
1 cup Mayonnaise
1 Tbsp Sweet Pickle Relish (if you'd rather use Dill Relish, go ahead)
1 Tbsp dried (or minced) onion
2 Tablespoon lime or lemon juice (which ever one you like better)
You can use this immediately after making it, but it is better if you refrigerate it for an hour or so.
There are two things I can think of that really annoy me about Tarter Sauce. The first is not having it in the house when you need it, and the second is paying a fortune for those little bottles of Tarter Sauce the grocery stores carry. What a rip! Man, I feel better having just said that :)
Anyway, here's a solution, and a very good one if I do say so myself:
1 cup Mayonnaise
1 Tbsp Sweet Pickle Relish (if you'd rather use Dill Relish, go ahead)
1 Tbsp dried (or minced) onion
2 Tablespoon lime or lemon juice (which ever one you like better)
You can use this immediately after making it, but it is better if you refrigerate it for an hour or so.
Cornell Chicken Barbeque Sauce...
http://www.alltoprecipes.com
Have you ever wondered why the best tasting chicken barbecues are the ones where the outside of the chicken is kind of black in color? Not black as in burned. No. No. No. The skin of the chicken turns black as it cooks on the grill because, well, it just does. Anyway, when I finally got a hold of this recipe years ago, you'd have thought I'd hit the lotto. It's that good.
1 egg
1 cup cooking oil
2 cups vinegar
2 tbsp salt
1 tbsp poultry seasoning
white or black pepper to taste
Tip: We were at a friends house for a chicken barbecue a while back and he proceeded to substitute something for a barbecue sauce that I'd never heard of. Plain Mayonnaise. That's right, he spread Mayo on the chicken before he grilled it! It smelled like the Cornell recipe as it cooked, and the finished product tasted and looked very similar to the Cornell sauce, too. So, if you're ever in a hurry or you're missing a few ingredients for the Cornell recipe, try using regular Mayo as your grilling sauce. Amazing.
Have you ever wondered why the best tasting chicken barbecues are the ones where the outside of the chicken is kind of black in color? Not black as in burned. No. No. No. The skin of the chicken turns black as it cooks on the grill because, well, it just does. Anyway, when I finally got a hold of this recipe years ago, you'd have thought I'd hit the lotto. It's that good.
1 egg
1 cup cooking oil
2 cups vinegar
2 tbsp salt
1 tbsp poultry seasoning
white or black pepper to taste
Tip: We were at a friends house for a chicken barbecue a while back and he proceeded to substitute something for a barbecue sauce that I'd never heard of. Plain Mayonnaise. That's right, he spread Mayo on the chicken before he grilled it! It smelled like the Cornell recipe as it cooked, and the finished product tasted and looked very similar to the Cornell sauce, too. So, if you're ever in a hurry or you're missing a few ingredients for the Cornell recipe, try using regular Mayo as your grilling sauce. Amazing.
Linguine And Clam Sauce II...
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Are you a Linguine and clam sauce lover? Well, if so, don't be fooled by the simplicity of this recipe ...it's delicious. Give it a try.
1 cup olive oil
3 garlic cloves, chopped
2 (6 oz) cans clams (we use cans of chopped clams)
1 cup fresh parsley, chopped
12 fresh clams (optional)
1lb. linguine (cooked)
Linguine pasta
Romano cheese
salt and pepper to taste
Minutes before Linguine is done cooking:
In saucepan heat Olive Oil
Combine garlic, parsley, and chopped clams.
If you use fresh clams place them on top so they open.
Cook over medium heat for approx 5 minutes.
Serve over Linguine and top it off with the Romano cheese.
Are you a Linguine and clam sauce lover? Well, if so, don't be fooled by the simplicity of this recipe ...it's delicious. Give it a try.
1 cup olive oil
3 garlic cloves, chopped
2 (6 oz) cans clams (we use cans of chopped clams)
1 cup fresh parsley, chopped
12 fresh clams (optional)
1lb. linguine (cooked)
Linguine pasta
Romano cheese
salt and pepper to taste
Minutes before Linguine is done cooking:
In saucepan heat Olive Oil
Combine garlic, parsley, and chopped clams.
If you use fresh clams place them on top so they open.
Cook over medium heat for approx 5 minutes.
Serve over Linguine and top it off with the Romano cheese.
Italian Wedding Soup...
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Does it get any better than Italian Wedding Soup? No, it doesn't. So here's a quick and easy recipe for a soon to be favorite at your house. Everyone loves Italian Wedding soup, right? Sure they do.
1 Pound Ground Sirloin
1 Large Egg
1 Cup Grated Parmesan Or Romano Cheese (I use Romano)
Garlic Salt & Pepper
2 Tablespoons Finely Chopped Fresh Parsley
8 Cups Homemade Chicken Broth (or cheat and buy canned broth)
1 Small Head Of Escarole (you can substitute spinach if you like), washed, trimmed & chopped
Acini Di Pepe Pasta
1/2 Cup Grated Parmesan Or Romano Cheese
Heat the broth in a large pot.
When broth is hot, reduce it to a simmer
Mix meat, cheese, egg, parsley and garlic salt and pepper
Roll small meatballs and drop them into boiling water - cook for approx 3 minutes or until they float to the top
In separate pot, cook approx 1/2 to 3/4 1b. Acini Di Pepe pasta. Drain
Drop pasta, cooked meatballs and escarole into soup. When escarole is wilted ...the soup is done!
Serve with grated Romano cheese on top
Does it get any better than Italian Wedding Soup? No, it doesn't. So here's a quick and easy recipe for a soon to be favorite at your house. Everyone loves Italian Wedding soup, right? Sure they do.
1 Pound Ground Sirloin
1 Large Egg
1 Cup Grated Parmesan Or Romano Cheese (I use Romano)
Garlic Salt & Pepper
2 Tablespoons Finely Chopped Fresh Parsley
8 Cups Homemade Chicken Broth (or cheat and buy canned broth)
1 Small Head Of Escarole (you can substitute spinach if you like), washed, trimmed & chopped
Acini Di Pepe Pasta
1/2 Cup Grated Parmesan Or Romano Cheese
Heat the broth in a large pot.
When broth is hot, reduce it to a simmer
Mix meat, cheese, egg, parsley and garlic salt and pepper
Roll small meatballs and drop them into boiling water - cook for approx 3 minutes or until they float to the top
In separate pot, cook approx 1/2 to 3/4 1b. Acini Di Pepe pasta. Drain
Drop pasta, cooked meatballs and escarole into soup. When escarole is wilted ...the soup is done!
Serve with grated Romano cheese on top
Cauliflower Au Gratin...
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My mother used to make this all the time and it's just plain delicious. If you like cauliflower ...you'll love Cauliflower Au Gratin.
(Both recipes can easily be doubled for a larger casserole)
Medium White Sauce:
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk
1 cup Cheddar cheese shredded
4 cups hot cooked cauliflower, drained
1/2 cup breadcrumbs
1 TBS butter, melted
Melt butter in saucepan over low heat. Blend in flour, salt, and a dash of pepper
Add milk, all at once. Cook quickly stirring constantly until mixture thickens and bubbles
Once the white sauce is bubbling and has thickened, remove from heat and add the shredded cheese.
When white sauce and cheese are blended, take the cheese sauce and pour it over the cauliflower and mix gently.
Place in casserole dish.
Mix 1/2 cup breadcrumbs with 1/2 stick butter and sprinkle on top of casserole. (If you double the recipe double this topping if you want, too!
Bake @ 350 for 20 - 25 minutes
My mother used to make this all the time and it's just plain delicious. If you like cauliflower ...you'll love Cauliflower Au Gratin.
(Both recipes can easily be doubled for a larger casserole)
Medium White Sauce:
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk
1 cup Cheddar cheese shredded
4 cups hot cooked cauliflower, drained
1/2 cup breadcrumbs
1 TBS butter, melted
Melt butter in saucepan over low heat. Blend in flour, salt, and a dash of pepper
Add milk, all at once. Cook quickly stirring constantly until mixture thickens and bubbles
Once the white sauce is bubbling and has thickened, remove from heat and add the shredded cheese.
When white sauce and cheese are blended, take the cheese sauce and pour it over the cauliflower and mix gently.
Place in casserole dish.
Mix 1/2 cup breadcrumbs with 1/2 stick butter and sprinkle on top of casserole. (If you double the recipe double this topping if you want, too!
Bake @ 350 for 20 - 25 minutes
Cream Cheese Ranch Potatoes...
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OK, I can't help it - I'm a huge carb addict. So, when I tasted "Cream Cheese Ranch Potatoes" for the first time, I thought I died and went to heaven. This recipe makes a lot, but that's a good thing, because they make delicious leftovers. Yum. Yum.
8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
1/2 cup butter, softened
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
In a large bowl beat the cream cheese and dressing mix until smooth.
Stir in mashed potatoes, sour cream and butter - then beat until desired consistency is reached.
OK, I can't help it - I'm a huge carb addict. So, when I tasted "Cream Cheese Ranch Potatoes" for the first time, I thought I died and went to heaven. This recipe makes a lot, but that's a good thing, because they make delicious leftovers. Yum. Yum.
8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
1/2 cup butter, softened
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
In a large bowl beat the cream cheese and dressing mix until smooth.
Stir in mashed potatoes, sour cream and butter - then beat until desired consistency is reached.
Congo Bars...
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These cookie bars are the best ever. Just remember one of my very important instructions below ...the one that I've italicized for you. Don't even TRY to mix the flour, sugar and butter with your electric mixer. No. No. No. Say adios to the electric mixer if you do.
2 1/4 cups light brown sugar
2/3 cup shortening
4 eggs
2 3/4 cups all purpose flour
1 tsp baking powder
1 cup broken nuts (optional)
1 1/2 cups chocolate chips
Cream sugar and melted butter.
Add eggs, one at a time, beating well.
Stir flour into sugar and butter mixture, a little at a time. Note: Do not use electric mixer.
Add nuts and chocolate chips.
Bake in a greased pan for 12 to 15 minutes @ 350 degrees.
Sprinkle with confectioners sugar.
Cut into squares when cooled.
These cookie bars are the best ever. Just remember one of my very important instructions below ...the one that I've italicized for you. Don't even TRY to mix the flour, sugar and butter with your electric mixer. No. No. No. Say adios to the electric mixer if you do.
2 1/4 cups light brown sugar
2/3 cup shortening
4 eggs
2 3/4 cups all purpose flour
1 tsp baking powder
1 cup broken nuts (optional)
1 1/2 cups chocolate chips
Cream sugar and melted butter.
Add eggs, one at a time, beating well.
Stir flour into sugar and butter mixture, a little at a time. Note: Do not use electric mixer.
Add nuts and chocolate chips.
Bake in a greased pan for 12 to 15 minutes @ 350 degrees.
Sprinkle with confectioners sugar.
Cut into squares when cooled.
Setting The Table...
Here's a useful place setting chart that I keep in my main cookbook. It's handy to have, so if you want it...
Right click with your mouse on the image
Now click "save image as"
Once it's saved to your hard drive, print it out so you can have it available for your own cookbook:
Right click with your mouse on the image
Now click "save image as"
Once it's saved to your hard drive, print it out so you can have it available for your own cookbook:
24 Hour Broccoli & Cauliflower Salad...
This salad is just plain mouth watering delicious. The hardest part of the recipe is waiting 24 hours to eat it:
1/2 head cauliflower
1 head broccoli
1/2 purple onion
1/4 # bacon - cooked and crumbled
1 1/2 cup mayo
1/2 to 3/4 cup sugar
Handful of red or green grapes (or both if you want)
Clean and cut broccoli and cauliflower into small pieces.
Slice onion small
Mix sugar and mayo
Pour over broccoli, cauliflower, onions and bacon
Add grapes
Refrigerate overnight and serve
1/2 head cauliflower
1 head broccoli
1/2 purple onion
1/4 # bacon - cooked and crumbled
1 1/2 cup mayo
1/2 to 3/4 cup sugar
Handful of red or green grapes (or both if you want)
Clean and cut broccoli and cauliflower into small pieces.
Slice onion small
Mix sugar and mayo
Pour over broccoli, cauliflower, onions and bacon
Add grapes
Refrigerate overnight and serve
Beer Butt Chicken...
My nephew gave us this recipe, and although it's a strange way to grill a chicken, the end result is really very good. All you'll need is some chicken, butter, beer, and seasonings. Oh, and a grill, you gotta have a grill :)
Ready in: approx. 4 Hours.
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
Salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
Preheat an outdoor grill for low heat.
In a small skillet, melt 1/2 cup butter.
Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 the beer (drink it if you want :), leaving the remainder in the can.
Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can.
Place can on a disposable baking sheet.
Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place disposable baking sheet with beer and chicken on the prepared grill.
Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Makes 8 servings.
Ready in: approx. 4 Hours.
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
Salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
Preheat an outdoor grill for low heat.
In a small skillet, melt 1/2 cup butter.
Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 the beer (drink it if you want :), leaving the remainder in the can.
Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can.
Place can on a disposable baking sheet.
Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place disposable baking sheet with beer and chicken on the prepared grill.
Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Makes 8 servings.
Ham Glaze...
My family loves ham, but only if I baste it with this super-easy-to-make glaze:
2 tbsp flour
1 tbsp mustard
1 cup brown sugar
Add vinegar until it forms a paste
I told you it was easy :)
2 tbsp flour
1 tbsp mustard
1 cup brown sugar
Add vinegar until it forms a paste
I told you it was easy :)
Dehydrated Garlic...
We love garlic - so much in fact, that we dehydrate it. Why? So we'll always have a fresh supply to last us through these cold and often blustery New York winters. Man, is that twisted or what?? Oh well, we can live without bread if the stores close due to wintry weather conditions. Heck, we can even live without milk, eggs, or sweets for that matter. But garlic? God forbid. No way...
So how the heck do we dehydrate it?
Well, we start by peeling around 5 to 8 lbs of garlic. Then we slice it paper thin with our handy dandy Joyce Chen White Mini Mandoline Slicer. After its all sliced we dehydrate it - and after it's dehydrated, we grind the garlic chips in a blender.
Then we pour the granules into recycled spice jars, and *poof* -- fresh garlic all winter long. It's great for sprinkling on meats, salads, etc. This is a long painstaking process, but worth the time if you love garlic and use a lot of it.
PS: Oh, FYI: we have a spare blender that's used only for crunching up dehydrated garlic chips. There's nothing worse than a garlic flavored milkshake. Trust me on that one :)
So how the heck do we dehydrate it?
Well, we start by peeling around 5 to 8 lbs of garlic. Then we slice it paper thin with our handy dandy Joyce Chen White Mini Mandoline Slicer. After its all sliced we dehydrate it - and after it's dehydrated, we grind the garlic chips in a blender.
Then we pour the granules into recycled spice jars, and *poof* -- fresh garlic all winter long. It's great for sprinkling on meats, salads, etc. This is a long painstaking process, but worth the time if you love garlic and use a lot of it.
PS: Oh, FYI: we have a spare blender that's used only for crunching up dehydrated garlic chips. There's nothing worse than a garlic flavored milkshake. Trust me on that one :)
Grilled Babyback Ribs...
Perhaps the best recipe in the world for finger licking good ribs on the grill
2 lbs. babyback ribs
Dehydrated Garlic if you have it, if not use garlic powder
Pepper --as desired
Favorite barbecue sauce
Lots of napkins
Cut ribs so you have approx 3-4 ribs per rack
Sprinkle pepper to your liking over ribs
Generously sprinkle dehydrated garlic over ribs - don't be shy with the garlic --it's what makes the pork so delicious
Cover with foil and bake @ 325 for approx 2.5 hours until tender
Remove from oven and let cool a bit
Place ribs in container with a lid and pour your favorite barbeque sauce over them. Shake until the ribs are covered with the sauce
Preheat your outdoor grill on high and then grill the ribs until the barbeque sauce sizzles. It won't take long because they should be pretty much cooked before you put them on the grill.
Tip: Don't forget the napkins :)
2 lbs. babyback ribs
Dehydrated Garlic if you have it, if not use garlic powder
Pepper --as desired
Favorite barbecue sauce
Lots of napkins
Cut ribs so you have approx 3-4 ribs per rack
Sprinkle pepper to your liking over ribs
Generously sprinkle dehydrated garlic over ribs - don't be shy with the garlic --it's what makes the pork so delicious
Cover with foil and bake @ 325 for approx 2.5 hours until tender
Remove from oven and let cool a bit
Place ribs in container with a lid and pour your favorite barbeque sauce over them. Shake until the ribs are covered with the sauce
Preheat your outdoor grill on high and then grill the ribs until the barbeque sauce sizzles. It won't take long because they should be pretty much cooked before you put them on the grill.
Tip: Don't forget the napkins :)
Waldorf Salad...
I had my doubts the first time my mother-in-law served Waldorf salad. I'd never tasted it, nor had I ever even heard of it, so I really didn't know what to expect. Little did I know what I'd been missing. Waldorf salad looks great on the table, tastes delicious, and it's a snap to make.
2 cups partially pealed apples (leave some skin on for color)
2 stalks celery, chopped in sticks
1/2 cup chopped walnuts
1/4 cup salad dressing (not mayo)
1 tbsp sugar
2 drops lemon juice
1/2 cup low fat whipping cream
maraschino cherry
Place a fresh, crisp lettuce leaf on a plate
Scoop the salad on the lettuce leaf
Place a maraschino cherry on top
Done ...tada!
2 cups partially pealed apples (leave some skin on for color)
2 stalks celery, chopped in sticks
1/2 cup chopped walnuts
1/4 cup salad dressing (not mayo)
1 tbsp sugar
2 drops lemon juice
1/2 cup low fat whipping cream
maraschino cherry
Place a fresh, crisp lettuce leaf on a plate
Scoop the salad on the lettuce leaf
Place a maraschino cherry on top
Done ...tada!
Peas, Mushrooms & Wine...
I have two brothers, both of whom like to cook. My oldest brother concocted this wonderful way to prepare peas several years ago, and it's delish:
1 bag frozen peas
1 whole onion, diced
1/2 package fresh mushrooms, cut up or sliced
1 tsp parsley
1 tsp garlic salt
3/4 c white cooking wine
2 heaping tsp butter or margarine
Cover and cook slowly until peas are done
1 bag frozen peas
1 whole onion, diced
1/2 package fresh mushrooms, cut up or sliced
1 tsp parsley
1 tsp garlic salt
3/4 c white cooking wine
2 heaping tsp butter or margarine
Cover and cook slowly until peas are done
Cooking Conversions...
I know you're going to think this is nuts, but I have the following list of cooking conversions secretly taped on the inside of one of my cupboard doors. Hey, I'm not proud, what can I say :)
3 tsp ----------1tbsp
4tsps -----------1/4 cup
5 1/3 tbsp ----1/3 cup
8tsps -----------1/2 cup
10 2/3 tbsp ---2/3 cup
12 tbsp --------3/4 cup
16 tbsp --------1 cup
2 cups ---------- 1 pt
4 cups ---------- 1qt
4 quarts -------- 1 gal
8 quarts -------- 1 peck
4 pecks -------- 1 bushel
16 oz ------------ 1 lb
32 oz ----------- 1 qt
8 oz ------------- 1 cup
1 oz liquid ----- 2 tbsp
1 pound --butter or shortening equals 2 cups
1 pound --all purpose flour equals 4 cups
1 lb brown sugar --equals 2 1/2 cups
1 lb granulated sugar --equals 2 cups
1 lb powered sugar -- equals 3 1/2 cups
3 tsp ----------1tbsp
4tsps -----------1/4 cup
5 1/3 tbsp ----1/3 cup
8tsps -----------1/2 cup
10 2/3 tbsp ---2/3 cup
12 tbsp --------3/4 cup
16 tbsp --------1 cup
2 cups ---------- 1 pt
4 cups ---------- 1qt
4 quarts -------- 1 gal
8 quarts -------- 1 peck
4 pecks -------- 1 bushel
16 oz ------------ 1 lb
32 oz ----------- 1 qt
8 oz ------------- 1 cup
1 oz liquid ----- 2 tbsp
1 pound --butter or shortening equals 2 cups
1 pound --all purpose flour equals 4 cups
1 lb brown sugar --equals 2 1/2 cups
1 lb granulated sugar --equals 2 cups
1 lb powered sugar -- equals 3 1/2 cups
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