Street Prophets Sunday Coffee Hour: Elegant Recipes Part 2

Community (This content is not subject to review by Daily Kos staff prior to publication.)

Sunday April 28, 2024 · 1:00 PM PDT

2024/04/28 · 13:00

Street Prophets Coffee Hour. Recipes Diary. (With image of coffee cup and cookies.)

Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I thought today I would give you some more recipes for a special occasion.

Roast Leg of Lamb

5 pounds leg of Lamb

Rub

1 tablespoon Dijon mustard

1 tablespoon fresh rosemary or 1 teaspoon dried rosemary

1 tablespoon fresh thyme or 1 teaspoon dried thyme

1/2 teaspoon ground black pepper

1 teaspoon lemon zest

2 tablespoons olive oil

2 cloves garlic minced

1 teaspoon Kosher salt

1 tablespoon fresh lemon juice

Heat oven to 350°F.

Mix rub ingredients together and rub all over the Lamb.

Place in a rack over a baking pan and bake for about 1 1/2 hours or until cooked the way you like it. Medium rare is 145°F.

Tent Lamb with aluminum foil and let rest for 15 minutes.

Makes 8 servings

Mu Shu Pork with Mandarin PancakePancakes

Mu Shu Pork Filling

1/2 pound Pork tenderloin sliced

1 tablespoon low sodium soy sauce

1 tablespoon sherry or rice wine

1/4 teaspoon white pepper

1 teaspoon cornstarch

4 ounces mushrooms sliced

1 cup Napa cabbage shredded

1 clove garlic minced

1 teaspoon ginger root minced

2 whole green onions sliced

1 cup bean sprouts

4 ounces bamboo shoots sliced

2 whole eggs beaten

3 tablespoons vegetable oil

Sauce

2 tablespoons low sodium soy sauce

2 tablespoons hoisin sauce

2 tablespoons sherry or rice wine

1 teaspoon sesame oil

1 teaspoon cornstarch

4 tablespoons plum or duck sauce

Mandarin Pancakes

1 3/4 cups all-purpose flour

3/4 cup boiling water

1 tablespoon sesame oil

To make Pancakes make a well in the flour and add the water. Form the dough into a ball and knead until smooth. Cover and rest for 30 minutes.

Roll the dough into a 12 inch log and cut into 12 pieces. With your hands shape into 2 inch rounds. Brush the top of each round with sesame oil. Lay one round on top of the other oil sides together to make 6 pancakes.

With a rolling pin flatten each round into a 9 inch circle. Cook in an ungreased skillet flipping them over until they start to bubble and brown slightly.

When the pancakes come out of the oil find the seam and separate into 2 pancakes. Stack and wrap the pancakes in foil to keep warm.

Mix all the ingredients for the sauce together in a small bowl.

Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Fry the eggs into a large pancake. Remove from pan and cut into strips.

Add another tablespoon of oil to the wok or skillet and cook pork until browned. Remove from the pan.

Add remaining oil to the wok or large skillet and cook the garlic and ginger for 30 seconds. Add mushrooms, bamboo shoots, green onions and bean sprouts. Cook for 1 to 2 minutes.

Add cabbage and cook until it wilts. Add pork back into the wok or large skillet and heat through. Push meat and vegetables to the side.

Add sauce and heat to boiling. Stir and cook until sauce thickens.

Spread the sauce on the pancakes and add meat filing. Fold up like a taco.

Makes 6 servings

Beef Bourguignon

6 slices bacon diced

3 pounds beef chuck roast fat removed cut into 2 inch pieces

1 large carrot diced

1 large onion diced

2 cloves garlic minced

1 tablespoon no salt added tomato paste

1/4 cup brandy

3 cups Burgundy wine

1 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons all purpose flour

1 whole bay leaf

1/2 teaspoon dried thyme

4 tablespoons unsalted butter

20 small pearl onions peeled

1 pound mushrooms sliced

Heat oven to 325°F.

In a Dutch oven or large saucepan over medium high heat cook bacon until crisp. Drain on paper towels. Discard all but 3 tablespoons of bacon fat.

Mix flour, salt and pepper together on a plate. Dredge the meat and shaking off the excess flour.

Brown the meat in batches removing to a plate after browning.

Add the carrots and onions to the pan and cook until tender about 6 to 7 minutes.

Return the beef to the pan and deglaze with the brandy scraping up all the brown bits.

Add the garlic and tomato paste and cook for 1 minute.

Add the wine bay leaf and thyme to the meat mixture

Cover and bake for 3 to 3 1/2 hours or until tender.

About 15 minutes before the meat is done melt the butter in a medium saucepan over medium heat. Add the mushrooms and the onions and cook until golden. Add to the meat.

Makes 10 servings

Pepper Crusted Steak with Port Wine Sauce

24 ounces or 4 1 1/2 inch filet mignon steaks

1 large shallot thinly sliced

2 tablespoons unsalted butter

1/2 cup Port wine

1/4 cup balsamic vinegar

1 teaspoon Worcestershire sauce

1 teaspoon salt

2 teaspoons cracked black pepper

Melt the butter in a large skillet over medium heat.

Sprinkle steak with the salt and press the black pepper over the sides.

Cook until the preferred doneness. Remove the steaks from the pan and cover and let rest.

Add the shallots to the pan and cook until softened about 3 minutes.

Add the wine and deglaze the pan scraping up the brown bits.

Add the vinegar and Worcestershire sauce to the pan and heat until bubbling. Reduce the heat to medium low and simmer for 8 to 20 minutes or until the sauce has thickened

Serve the sauce over the steaks.

Makes 4 servings

Rare: 120°F to 125°F

Medium Rare: 130°F to 135°F

Medium: 140°F to 145°F

Standing Rib Roast with Port Gravy and Yorkshire Pudding

6 pounds prime Rib beef roast fat trimmed

1 tablespoon olive oil

2 cloves garlic minced fine

1/2 teaspoon dried rosemary

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried thyme

Yorkshire Pudding

2 whole eggs

1 cup milk

1/4 teaspoon salt

1 cup all purpose flour

Port Gravy

2 cups low sodium beef broth

3/4 cup Port wine

2 tablespoons all purpose flour

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Heat oven to 350°F

Trim fat cap to 1/4 inch. Mix olive oil, garlic, rosemary, salt, pepper and thyme together. Rub all over the meat.

Place the meat on a rack over a baking pan. Insert a meat thermometer making sure not to hit a bone.

For medium rare bake for 1 3/4 to 2 1/2 hours or until the thermometer reaches 135°F. Remove from the oven and cover with aluminum foil. The temperature will continue to rise.

Increase the oven heat to 450°F.

Pour off enough of the drippings to make 1/4 cup. Pour into a 9 inch square pan or divide between 12 muffin cups

Place the pan in the oven until hot.

Mix the eggs, milk, salt and flour until very smooth. Pour over the drippings in the pan or the muffin tins. Bake 18 to 23 minutes until golden brown and puffy.

Dispose of all but 2 tablespoons of the remaining beef drippings

Place the pan on the stove over 2 burners at medium high heat. Add the flour and cook briefly to make a roux.

Add the Port and scrape up the brown bits. Bring to a simmer.

Pour in the beef stock pepper and salt and bring back to a simmer. Cook for 10 minutes or until thickened.

Makes 8 servings

New York Style Cheesecake

Crust:

1 1/2 cups Graham crackers crumbs

1 tablespoon sugar

5 tablespoons unsalted butter melted

Filling:

40 ounces cream cheese

1 1/2 cups sugar

1 cup sour cream

1 tablespoon all purpose flour

4 whole eggs

2 teaspoons pure vanilla extract

Heat oven to 300°F. Wrap springform pan in aluminum foil.

Mix the Graham crackers crumbs, sugar and butter together until well moisten. Spread on bottom of a 9 inch springform pan and press down.

Bake for 10 to 15 minutes. Remove to a rack to cool.

Increase the oven temperature to 350°F.

Beat the cream cheese slowly adding the sugar and flour until well combined.

Beat in the sour cream and vanilla extract and mix well.

Pour filling over the crust

Place the pan in a roasting pan

Put the pan in the oven and pour warm water to fill the roasting pan until it comes 1/2 way up the springform pan.

Bake for 1 1/4 hours or until top is light brown and the center barely jiggles.

Remove the Cheesecake from the water bath and allow it to cool for 2 hours. Refrigerate for at least 6 hours.

Makes 12 servings

Pork Parmigiana

1 1/2 pounds pork tenderloin sliced thin

1 whole egg beaten

1 tablespoon panko

1 tablespoon Italian seasoning see recipe

1/4 cup Parmesan cheese grated

1 1/2 cups Quick Spaghetti Sauce see recipe

1/2 cup mozzarella cheese shredded

2 tablespoons olive oil

Beat the egg and water together in a plate. Mix Parmesan cheese, panko and Italian Seasoning together in a second plate.

Pound the pork between plastic until it is 1/4 inches thick. Dip the slices into the egg mixture letting the excess drip off. Place the pork into the panko mixture pressing to coat the meat.

Heat the oil in a large skillet over medium heat and brown the pork on both sides. Remove to a 13x9x2 inch baking dish. Cover with the spaghetti sauce. Bake for 25 minutes.

Top with the mozzarella and bake for 5 minutes until brown.

Makes 6 servings

Italian Seasoning

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 tablespoon dried marjoram

1 tablespoon dried sage

1 tablespoon dried thyme

1/2 teaspoon crushed red pepper flakes

Mix everything together and store in a jar with a lid.

Makes 24 servings

Quick Spaghetti Sauce

2 tablespoons olive oil

1 medium shallot minced

1 clove garlic minced

14 1/2 ounces no salt added diced tomatoes with basil, garlic and oregano drained

8 ounces no salt added tomato sauce

6 ounces no salt added tomato paste

1/2 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

1 teaspoon Italian seasoning

In a medium saucepan over medium heat add the olive oil. Heat to shimmering.

Add the shallots and garlic and cook until softened about 3 minutes

Add the remaining ingredients and heat to boiling. Reduce the heat to medium low and simmer for 15 minutes.

Makes 4 servings

Street Prophets Sunday Coffee Hour: Elegant Recipes Part 1

michelewln

Community (This content is not subject to review by Daily Kos staff prior to publication.)

Sunday April 21, 2024 · 1:00 PM PDT

2024/04/21 · 13:00

Welcome to Street Prophets Sunday Coffee. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I have done lots of diaries on food for every day meals. What about something fancier? Here are some recipes for those special occasions.

Baked Goat Cheese Salad

11 ounces goat cheese

1 tablespoon water

1 large egg white

1 teaspoon Dijon mustard

1 teaspoon dried basil

1/2 cup panko bread crumbs

6 cups mixed greens

6 whole radishes sliced thin

2 tablespoons walnuts chopped

Dressing

1/2 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

Heat the oven to 375°F

In a plate mix the egg whites, water and 1 teaspoon of Dijon mustard together. In a second plate mix the panko and basil together.

Cut the goat cheese into 12 even slices. Roll each slice into a ball. Coat the cheese ball in the egg white mixture letting the excess drip off.

Roll the ball in the panko mixture pressing to cover completely. Put on an ungreased baking sheet

Place the sheet in the freezer for 10 to 15 minutes to firm up.

Bake the cheeseballs for 12 to 15 minutes or until golden brown.

For the dressing mix the vinegar, Dijon and honey together. Drizzle in the olive oil and whisk to combine.

Mix the greens, radishes and walnuts together. Add enough dressing to coat.

Divide Salad among 6 bowls and top each bowl with 2 of the baked goat cheese.

Makes 6 servings

French Onion Soup

2 tablespoons unsalted butter

2 tablespoons olive oil

4 large yellow onions sliced thin

1 tablespoon all purpose flour

1/2 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon dried thyme

1/2 cup white wine

3 cups low sodium chicken broth

2 cups low sodium beef broth

1 whole bay leaf

6 slices French bread toasted

12 ounces Gruyere cheese

Melt butter in large saucepan or Dutch oven over medium high heat. Add olive oil and onions. Cook stirring occasionally until caramelized. About 20 minutes.

Add flour and cook stirring for 1 minute.

Add wine and stir scraping up the brown bits.

Add salt, pepper, thyme, bay leaf and both broths. Bring to a boil.

Reduce heat to medium low and cover and simmer for 30 minutes.

Remove the bay leaf.

Ladle soup in broiler safe bowls. Top with the toasted bread and the cheese. Broil until the cheese is melted.

Makes 6 servings

Vichyssoise

2 tablespoons unsalted butter

3 whole leeks white part only

3 large Yukon gold potatoes sliced

1/2 teaspoon salt

1/4 teaspoon white pepper

4 cups low sodium vegetable broth

1/4 cup heavy cream

1 pinch nutmeg

Melt butter in large saucepan or Dutch oven over medium low heat. Add leeks and cook for 10 minutes.

Add potatoes, salt, pepper and nutmeg. Cover and cook on Low for 10 minutes.

Add broth and raise heat to medium high and bring to a boil. Reduce heat to medium low and cook for 30 minutes.

Blend in batches or use an immersion blender to make the soup smooth.

Chill the soup. Add the cream before serving.

Makes 6 servings

Grilled Teriyaki - Ginger Portobello Mushrooms

1/4 cup low sodium soy sauce

1 teaspoon ginger root minced fine

1 teaspoon garlic minced fine

2 tablespoons molasses

1 tablespoon hoisin sauce

1 tablespoon raspberry or other jam

1 tablespoon light brown sugar

1 tablespoon maple syrup

Mushrooms

1/2 cup Teriyaki sauce

2 teaspoons ginger root minced fine

1 tablespoon balsamic vinegar

12 ounces Portobello Mushrooms sliced 1/4 inch thick

For sauce Put everything in a small saucepan and cook over medium heat until simmering. Simmer for 15 minutes stirring occasionally. Cool.

Put Teriyaki sauce, ginger root, and balsamic vinegar in a Ziplock bag. Add mushrooms. Marinate for 30 minutes.

Remove mushrooms from marinade and grill for 3 to 5 minutes.

Makes 6 servings

Osso Bucco

48 (6 each) veal shank

1/2 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 small onion diced

1 small carrot diced

1 stalk celery diced

2 tablespoons no salt added tomato paste

1 cup white wine

2 cloves garlic minced

14 1/2 ounces no salt added diced tomatoes with basil, garlic and oregano

3 cups low sodium beef broth

1 teaspoon Italian seasoning

4 tablespoon olive oil

Heat oven for 325°F.

Mix flour, salt and pepper together on a plate.

Tie the veal shanks with kitchen twine to keep them together. Dredge the veal shanks in the flour mixture.

Heat the oil on medium high heat in a Dutch oven and brown the veal in batches cooking 8 to 10 minutes per side. Transfer to a plate.

Add onion, carrots and celery to the pot. Cook until softened about 5 minutes.

Add the garlic and tomato paste. Cook for 30 seconds.

Add wine to the pan and scrape up the brown bits.

Add the stock, tomatoes and Italian Seasoning and return the veal to the pan. Increase the heat to high and cook until boiling.

Remove the pan from the stove and cover and put in the oven. Cook until fork tender 2 to 2 1/2 hours.

Skim the fat from the sauce before serving and remove the string from the cutlets.

Makes 6 servings

Broiled Lobster Tails

12 ounces (2 each) Lobster Tails

2 tablespoons unsalted butter melted

1/2 teaspoon lemon pepper

1/4 teaspoon salt

Heat up the broiler. Line a rack over a broiling pan with aluminum foil l. Cut slits in the foil.

With sharp shears cut the top side of the Lobster tail lengthwise.

Mix butter, salt and pepper together and spread on the Lobster.

Broil 6 inches away from the heating element for 5 to 10 minutes or until meat is opaque.

Makes 2 servings

Lemon Pepper Seasoning

2 tablespoons lemon zest

2 tablespoons black peppercorns

2 teaspoons Kosher salt

Cover a try with aluminum foil and spread out lemon zest and peppercorns. Put in an oven or toaster oven set on Low for 30 to 60 minutes or until lemon has dried out completely.

Using a spice grinder or mortar and pestle crush lemon and pepper mixture.

Place in a covered jar.

Makes 10 servings

Baked Chicken Cordon Bleu

2 1/2 pounds boneless skinless chicken breasts (6 breasts)

6 ounces Swiss cheese slices

6 ounces deli style ham slices

1 cup panko bread crumbs

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon paprika

1 whole egg

1 tablespoon Dijon mustard

Heat oven to 350°F.

Pound chicken breasts to 1/4 inch thickness.

Place slice of cheese and slice of ham on each breast. Fold sides over ham and cheese and roll up tightly. Fasten with toothpicks.

Mix egg and Dijon mustard in a plate. Mix panko, salt, pepper and paprika in a second plate.

Put the chicken in the egg mixture coating the rolls and letting the excess drip off. Coat with the panko mixture pressing to cover. Place seam side down in a 9x13x2 inch baking dish.

Bake 30 to 35 minutes or until cooked through and golden.

Makes 6 servings

Baked Chicken Kiev

2 pounds boneless, skinless chicken breasts (4 each)

1/2 cup panko bread crumbs

1/2 cup Parmesan cheese grated

1 clove garlic minced

1 tablespoon fresh parsley minced

1 tablespoon fresh chives minced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 ounces unsalted butter softened

1 teaspoon dried oregano

1 whole egg

1 tablespoon water

Mix the butter, parsley and chives together. Form into 4 blocks. Wrap each block in plastic wrap and freeze for 30 minutes.

Pound chicken breasts to 1/4 inch thickness.

In a plate mix panko bread crumbs, Parmesan cheese, salt, pepper and oregano together. In second plate mix egg and water together.

Place a block of butter 2/3 down the chicken breast. Fold the bottom of the chicken over the butter. Fold the sides over the butter and roll up tightly.

Dip each bundle in the egg mixture letting the excess drip off. Dredge the chicken in the panko mixture and press to coat.

Place each bundle seam side down in a 9x13x2 inch baking dish. Refrigerate for at least 4 hours or overnight.

Heat oven to 425°F.

Bake for 20 to 30 minutes or until chicken is cooked through and golden.

Makes 4 servings

Coq au Vin

1 1/2 pounds boneless, skinless chicken breasts

2 cups red wine divided

2 tablespoons olive oil

20 small pearl onions

4 ounces crimini mushrooms sliced

1 clove garlic minced

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1 whole bay leaf

1 cup low sodium chicken broth

4 tablespoons unsalted butter

2 tablespoons all purpose flour

Pour 1 cup of wine into a Ziplock bag and add the chicken

Marinate overnight.

Add olive oil to a large skillet and heat over medium high heat until shimmering. Brown the chicken on all sides.

Add the garlic and cook for 30 seconds.

Add 1 cup of wine, broth, thyme, marjoram and bay leaf

Bring to a boil.

Reduce heat to medium low and cover and simmer for 35 to 40 minutes and chicken is cooked through.

Add 2 tablespoons of butter to a second skillet and heat over medium until melted. Add onions and mushrooms and cook until golden. Remove from the heat.

Remove the chicken from the skillet and skim the fat from the liquid. Mix the flour with the remaining butter until smooth and add to the liquid. Return to the heat and cook until boiling. Stir until the sauce has thickened.

Return the chicken to the skillet and add the onions and mushrooms and heat through.

Makes 6 servings

Street Prophets Sunday Coffee Hour: A Great Invention With Recipes

michelewln

Community (This content is not subject to review by Daily Kos staff prior to publication.)

Sunday April 14, 2024 · 1:00 PM PDT

2024/04/14 · 13:00

The patent for the crockpot was issued 80 years ago. It is a great boon to busy people who have lots to do but still need to get dinner on the table. I frequently used mine when I was caring for Reid. Here are some of our favorite recipes including the one for my beef stew that caused a panicked long distance phone call from a friend who misplaced the recipe and he and his wife wanted stew for dinner that night.

Spicy Beef Stew in a Crockpot

2 pounds chuck roast cut into 1 inch cubes

4 medium Yukon gold potatoes peeled and cubed

4 medium carrots sliced

1 medium onion diced

2 cloves garlic minced

21 1/2 ounces low sodium tomato soup

2 soup cans of water

1 cup red wine

2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon paprika

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1/2 teaspoon dried marjoram

1 tablespoon Worcestershire sauce

2 whole bay leaves

Mix the flour, salt, black pepper and paprika together in a plate. Coat the meat with the mixture. Place the meat into the crockpot.

Add the potatoes, carrots, onion and garlic to the crockpot.

Mix the remaining dry spices together and sprinkle over the meat and vegetables. Mix the soup, water, wine and Worcestershire sauce together and pour over the meat and vegetables. Add bay leaves.

Cook on Low for 8 to 10 hours or High for 4 to 5 hours.

Remove bay leaves before serving.

Makes 8 servings

Crockpot Baked Beans

2 pounds small white beans

1/2 cup light brown sugar packed

2 large onions diced

1/4 cup dark molasses

1/4 cup pure maple syrup

6 ounces no salt added tomato paste

3 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

12 ounces cherry soda

Soak beans in water to cover over night.

Drain the beans and add to the crockpot. Add the remaining ingredients and mix well.

Cook on Low for 8 to 10 hours or High for 4 to 5 hours or until the beans are tender.

Makes 12 servings

Crockpot Chili Con Carne (Chili With Meat)

1 pound lean ground beef

1 medium onion diced

2 cloves garlic minced

32 ounces low sodium kidney beans drained

14 1/2 ounces diced tomatoes with jalapenos

4 ounces dried green chilies drained

1 teaspoon salt

2 tablespoons chili powder

1 tablespoon Worcestershire sauce

1 whole bay leaf

1 teaspoon dried oregano

1/2 teaspoon cumin powder

8 ounces no salt added tomato sauce

1 cup red wine

In a crockpot add all of the ingredients and mix well. Cover and cook on High for 2 to 3 hours.

Remove the bay leaf before serving.

Makes 6 servings

Homemade Chili Powder

2 whole ancho chilies

2 whole arbol chilies

2 whole chipotle chilies

1 tablespoon cumin powder

1 tablespoon garlic powder

1 tablespoon Mexican or regular oregano

1 tablespoon smoked or regular paprika

1 teaspoon cayenne pepper

In a dry skillet over medium heat toast the chilies for 4 to 5 minutes. Let cool completely.

Remove stems and seeds from the chilies and place in a blender or food processor with the remaining ingredients. Process into a fine powder.

Store in a jar with a lid.

Makes 24 servings

Southwestern Corn and Beans

1 tablespoon olive oil

1 small onion diced

1 small jalapeno seeded and diced

14 1/2 ounces tomatoes with green chilies drained

30 ounces low sodium kidney beans drained

2 cups frozen corn

1 small green pepper seeded and diced

1 teaspoon chili powder

1/2 teaspoon ground cumin powder

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Add everything to the crockpot and mix well.

Cook on Low for 7 to 8 hours or High for 3 to 4 hours.

Makes 6 servings

Hot German Potato Salad With Polish Kielbasa

6 medium Yukon gold potatoes peeled and sliced

1 medium sweet onion sliced

Water to cover

4 slices bacon diced

2 tablespoons all-purpose flour

2 tablespoons sugar

1 teaspoon dry mustard

1/2 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

1 teaspoon paprika

1/2 teaspoon celery seeds

1/3 cup cider vinegar

2/3 cup water

1 pound Kielbasa or other sausage

Slice the potatoes and onions and put them in the crockpot. Cover with water. Cook on Low for 5 to 6 hours or High for 2 to 3 hours.

Mix flour, sugar, mustard, pepper, paprika and celery seeds in a small bowl.

Cook bacon to desired doneness. Add flour mixture and cook for 1 minute. Add water and vinegar and scrape up all of the fond from the bacon. Heat to boiling and stir until thickened.

Drain the potatoes onions and return to the crockpot. Slice the sausage and add to the crockpot. Add the sauce and stir to combine.

Cook on High for 30 to 45 minutes until everything is heated through.

Makes 6 servings

Crockpot Chicken and Noodles Soup

30 ounces boneless and skinless chicken breasts

6 stalks celery sliced

6 large carrots sliced

1 medium sweet onion diced

64 ounces low sodium chicken broth

1 teaspoon seasoned salt

1/2 teaspoon white pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1 tablespoon Worcestershire sauce

1/4 teaspoon celery seeds

2 whole bay leaves

8 ounces egg Noodles

Place the vegetables in the bottom of the Crockpot. Put the chicken on top of the vegetables.

Mix the salt, pepper, thyme, basil and celery seeds together until well combined. Sprinkle on top of the chicken.

Add the Worcestershire sauce and chicken broth. Push bay leaves into the broth.

Cook on Low for 5 to 6 hours or on High for 2 to 3 hours.

Remove meat from Crockpot. Let cool and shred or cut into bite size pieces. Add back into the Soup along with the noodles.

Turn heat to high and cook for 30 to 45 minutes or until noodles are tender. Remove the bay leaves.

Makes 12 servings

Street Prophets Sunday Coffee Hour: Feeling Saucy

michelewln

Community (This content is not subject to review by Daily Kos staff prior to publication.)

Sunday April 07, 2024 · 1:00 PM PDT

2024/04/07 · 13:00

Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. We love Barbecue and there are many different ways of making Barbecue Sauce. Here are a few regional and cultural recipes.

Cajun Barbecue Sauce

2 tablespoons molasses

1 tablespoon Tiger Sauce or other chili sauce

2 cloves garlic minced

1 whole shallot minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

8 ounces no salt added tomato sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

2 tablespoons red wine vinegar

1 tablespoon olive oil

1/4 cup light brown sugar packed

1/8 teaspoon crushed red pepper

1/4 cup catsup

Heat oil in a small saucepan over medium heat. Add shallots and garlic and cook until softened.

Add cayenne pepper, salt, pepper and crushed red pepper and cook for 30 seconds.

Add remaining ingredients and cook until bubbling.

Reduce heat to low and cook for 15 minutes.

Store in a jar with a lid.

Makes 2 cups

Chinese Barbecue Sauce

4 whole shallots minced

3 cloves garlic minced

1 teaspoon ginger root minced

1 tablespoon olive oil

6 ounces no salt added tomato paste

1/4 cup hoisin sauce

2 tablespoons rice wine vinegar

1 tablespoon Worcestershire sauce

1 tablespoon low sodium soy sauce

2 tablespoons Dijon mustard

1/4 teaspoon crushed red pepper

4 tablespoons molasses

Heat oil in small saucepan over medium heat. Add the shallots, garlic and ginger and cook until softened.

Add the remaining ingredients and cook until it starts to bubble stirring to prevent burning.

Reduce heat to low and simmer for 30 minutes.

Store in a jar with a lid.

Servings 6

Kansas City Barbecue Sauce

2 tablespoons vegetable oil

1 small shallot minced

2 tablespoons no salt added tomato paste

2 cloves garlic minced

1 1/2 cups catsup

3 tablespoons light brown sugar packed

1 tablespoon Worcestershire sauce

1/8 teaspoon paprika

1/8 teaspoon celery seeds

1/8 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

1/2 teaspoon mustard powder

1/2 teaspoon allspice

Heat oil over medium heat in a medium saucepan and add shallots. Cook until softened.

Add the tomato paste and garlic and cook for 1 minute.

Add the remaining ingredients and heat until boiling.

Reduce heat to low and simmer for 30 minutes.

Store in a jar with a lid.

Makes 16 Servings

Memphis Barbecue Sauce

1 tablespoon vegetable oil

1 small onion minced

2 tablespoons no salt added tomato paste

2 cloves garlic minced

2 tablespoons molasses

2 tablespoons yellow mustard

1 1/2 cups catsup

1/4 cup apple cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon liquid smoke

1/4 teaspoon Tabasco sauce

1/8 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

Heat oil in a medium saucepan over medium heat. Add onion and cook until softened.

Add the tomato paste and garlic and cook for 1 minute.

Add remaining ingredients and heat to boiling.

Reduce heat to low and simmer for 30 minutes.

Store in a jar with a lid.

Makes 16 Servings

North Carolina Vinegar Barbecue Sauce

1 1/2 cups apple cider vinegar

2 tablespoons light brown sugar packed

1/8 teaspoon Tabasco sauce

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon Worcestershire sauce

Add all the ingredients to a small saucepan over medium heat. Heat until boiling.

Reduce heat to low and simmer for 15 minutes.

Store in a jar with a lid.

Makes 12 Servings

South Carolina Mustard Barbecue Sauce

1 cup yellow mustard

1/2 cup apple cider vinegar

2 tablespoons light brown sugar packed

1/8 teaspoon Tabasco sauce

1 teaspoon Worcestershire sauce

Put all the ingredients in a small saucepan over medium heat. Heat to boiling.

Reduce heat to low and simmer for 15 minutes.

Store in a jar with a lid.

Makes 12 Servings

Texas Barbecue Sauce

2 tablespoons unsalted butter

1 small onion minced

1 tablespoon no salt added tomato paste

1 clove garlic minced

1 teaspoon chili powder

1 dash Tabasco sauce

1/4 cup light brown sugar packed

1 cup catsup

1/4 cup apple cider vinegar

1 teaspoon yellow mustard

1 tablespoon Worcestershire sauce

Heat oil in a medium saucepan over medium heat. Add onion and cook until softened.

Add tomato paste, garlic, chili powder and Tabasco sauce. Cook for 30 seconds or until fragrant.

Add remaining ingredients and stirring until the sugar dissolves. Heat to boiling.

Reduce heat to low and simmer for 30 minutes.

Store in a jar with a lid.

Makes 12 Servings

Street Prophets Sunday Coffee Hour: Stick to Your Ribs

michelewln

Community (This content is not subject to review by Daily Kos staff prior to publication.)

Sunday March 31, 2024 · 1:00 PM PDT

2024/03/31 · 13:00

Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I love ribs. Here are some of the ways that I like to make them.

Short Ribs Braised in Guinness

5 pounds beef short ribs excess fat removed

1 medium onion sliced

2 tablespoons unsalted butter

1 clove garlic minced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon light brown sugar packed

1/4 teaspoon paprika

1/2 teaspoon dried basil

1/2 cup red wine

1 1/2 cups Guinness

Heat oven to 325*F

Mix salt, pepper, brown sugar, basil and paprika together on a plate. Dredge the ribs in the spice mixture.

Melt the butter in a Dutch oven over medium high heat. Add the ribs and brown on all sides.

Add the onions, garlic, red wine and enough Guinness to cover.

Cover and bake for about 2 1/2 hours or until tender.

Makes 8 servings

Cantonese Short Ribs

4 pounds pork ribs excess fat removed

Rub

2 cloves garlic minced

1 tablespoon ginger root minced

1 teaspoon five spice powder

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons low sodium soy sauce

Glaze

1 teaspoon Tiger Sauce or other chili sauce

1 teaspoon sesame oil

2 tablespoons low sodium soy sauce

2 tablespoons hoisin sauce

2 tablespoons plum or duck sauce

1 teaspoon rice wine vinegar

2 tablespoons light brown sugar packed

Mix rub ingredients together. Coat the ribs in the rub mixture. Cover and refrigerate the ribs for at least 4 hours or over night.

Heat oven to 350*F.

Place ribs on rack over a pan. Place 1 cup of hot water and 1/2 cup soy sauce into the pan. Wrap in aluminum foil. Bake 1 1/2 hours.

Mix the glaze in a small bowl. Set oven to broil.

Remove ribs from the pan. Put the ribs on a baking sheet. Brush the ribs with the glaze. Broil for 3 to 5 minutes.

Remove the ribs from the oven. Brush with the glaze. Let the ribs rest for 10 minutes.

Makes 8 servings

Cherry Ribs

4 pounds country style pork ribs excess fat removed

8 ounces no salt added tomato sauce

2 tablespoons balsamic vinegar

1/2 cup light brown sugar packed

1 whole shallot finely minced

1 clove garlic finely minced

2 tablespoons molasses

1 teaspoon Dijon mustard

1 tablespoon Worcestershire sauce

12 ounces cherry coke

Place ribs in a single layer in a glass container.

Mix all but the cola together and pour over the ribs. Cover and refrigerate for at least 4 hours or over night.

Put the ribs in a crockpot and pour the sauce over the ribs. Pour the cherry cola over the ribs.

Cook on Low for 8 to 10 hours or High for 4 to 5 hours.

Makes 8 servings

Plum Good Ribs

5 pounds pork country style ribs excess fat removed

1 1/2 teaspoons seasoned salt

1 1/2 teaspoons seasoned pepper

1 1/2 teaspoons five spice powder

1/2 small sweet onion minced fine

1 clove garlic minced fine

1 teaspoon ginger root minced fine

1 tablespoon vegetable oil

6 ounces no salt added tomato paste

1/4 cup plum sauce

1 tablespoon rice wine vinegar

1 tablespoon low sodium soy sauce

1 tablespoon Dijon mustard

1 tablespoon molasses

Mix the salt, pepper, mustard powder and five spice powder together. Rub onto the ribs. Cover with plastic wrap and marinate for 30 minutes.

Heat oven to 350*F.

Put the ribs in a single layer on a rack over a baking pan. Put one cup of water into the pan. Cover the ribs with aluminum foil. Bake for 1 hour.

Remove the foil and bake for another 30 minutes.

Heat the oil in a small saucepan over medium heat. Add the onion and cook until browned. Add the garlic and ginger and cook for 30 seconds.

Add the tomato paste, plum sauce, vinegar, soy sauce, Dijon mustard and molasses. Heat to boiling.

Reduce the heat to low and simmer for 30 minutes.

Remove the ribs from the oven and raise the heat to 425*F.

Brush the ribs with the sauce and bake for 15 minutes.

Turn the ribs and brush the ribs with the sauce and bake for 15 minutes.

Serve the ribs with additional sauce.

Makes 6 servings

Chinese Five Spice

1 tablespoon ground anise seeds

1 tablespoon black peppercorns

1 tablespoon ground cloves

1 tablespoon ground fennel seeds

1 tablespoon ground cinnamon

Mix all the ingredients together and store in a small jar with a lid.

Makes 15 servings

Cajun Barbecue Ribs

5 pounds pork country style ribs excess fat removed

2 tablespoons Cajun Spice Mix

1/2 cup Cajun barbecue sauce

Rub the seasoning over the ribs and refrigerate for 30 minutes.

Heat the oven to 350*F.

Place the ribs on a rack over a broiling pan. Bake for 90 minutes.

Remove the ribs from the oven. Increase the oven heat to 425*F.

Brush the ribs with the barbecue sauce. Bake for 10 minutes.

Turn the ribs and brush the second side with the barbecue sauce. Bake for 10 minutes.

Turn the ribs to the third side and baste the ribs with the barbecue sauce. Bake for 10 minutes.

Makes 8 servings

Cajun Spice Mix

4 teaspoons paprika

2 teaspoons salt

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon white pepper

1 teaspoon cayenne pepper

2 teaspoons dried mustard powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon onion powder

Mix the ingredients together and store in a small jar with a lid.

Makes 10 servings

Cajun Barbecue Sauce

2 tablespoons molasses

1 tablespoon Tiger Sauce or other chili sauce

2 cloves garlic minced fine

1 whole shallot minced fine

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

8 ounces no salt added tomato sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

2 tablespoons red wine vinegar

1 tablespoon olive oil

1/4 cup light brown sugar packed

1/8 teaspoon crushed red pepper flakes

1/4 cup catsup

Heat oil in a small saucepan over medium heat until shimmering. Add the shallots and garlic and cook until softened.

Add the cayenne pepper, salt, black pepper and crushed red pepper. Cook for 30 seconds.

Add the remaining ingredients and cook until bubbling. Reduce the heat to low and cook for 15 minutes.

Makes 2 cups

Dr. Pepper Ribs

2 1/2 pounds pork country ribs excess fat removed

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon dried mustard powder

1 teaspoon light brown sugar packed

1 cup Dr. Pepper sauce

1/2 cup Dr. Pepper

1/2 cup water

Heat oven to 350*F.

Mix the dry spices together and rub onto the ribs.

Place the ribs in a single layer on a rack over a broiling pan. Add 1/2 cup of Dr. Pepper and 1/2 cup water to the pan.

Bake the ribs for 1 1/2 hours.

Remove the ribs from the oven. Raise the heat to 425*F.

Brush the ribs with the sauce. Bake for 15 minutes.

Turn the ribs over and baste with the sauce. Bake for 15 minutes.

Makes 6 servings

Dr. Pepper Sauce

1 tablespoon no salt added tomato paste

12 ounces Dr. Pepper

1/2 cup, catsup

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic salt

1 tablespoon light brown sugar packed

1 teaspoon ground allspice

1 tablespoon vegetable oil

In a small saucepan heat the oil over medium heat until shimmering. Add the tomato paste and cook for 1 minute.

Add the remaining ingredients and simmer for 15 minutes.

Store in a jar with a lid.

Makes 16 servings

Firey Asian Ribs

4 pounds pork county style Ribs excess fat removed

2 tablespoons Asian seasoning

2 whole shallots minced

2 cloves garlic minced

1 tablespoon ginger root minced

1/4 cup catsup

2 tablespoons molasses

1 tablespoon low sodium soy sauce

2 tablespoons hoisin sauce

2 tablespoons plum sauce

1 tablespoon Dijon mustard

1 tablespoon plum vinegar

1 tablespoon Tiger Sauce or other chili sauce

1 tablespoon vegetable oil

Rub the Asian seasoning on the Ribs.

Heat the oil in a small saucepan over medium high heat until shimmering. Add the shallots, garlic and ginger and cook for 1 minute.

Add the catsup, molasses, soy sauce, hoisin sauce, Dijon, plum sauce, vinegar and Tiger Sauce. Heat to boiling.

Put the Ribs in the crackpot and cover with the sauce.

Cook on Low for 5 to 6 hours or High for 3 to 4 hours.

Makes 6 servings

Asian Seasoning

3 tablespoons onion powder

3 tablespoons garlic powder

1 tablespoon ground black pepper

2 tablespoons ground ginger

1 tablespoon crushed red pepper

1 tablespoon Kosher salt

1 tablespoon toasted sesame seeds

Mix everything together and store in a jar with a lid.

Makes 36 servings

Country Style Ribs and Corn

3 pounds pork county style Ribs excess fat removed

3 tablespoons all purpose flour

1/2 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

1/2 teaspoon of smoked or regular paprika

3 tablespoons unsalted butter

1 clove garlic minced

1 small shallot minced

1 small red bell pepper seeded and diced

4 medium Yukon Gold potatoes sliced

2 cups frozen corn

3/4 cup milk

4 1/2 ounces diced green chilies

1/4 cup sherry

Vegetable oil spray

Heat oven to 350°F.

On a plate mix the flour, salt, pepper and paprika together. Dredge the ribs in the flour mixture.

Melt 1 tablespoon of the butter in a large skillet over medium high heat. Brown the ribs on all sides. Remove the ribs from the pan.

Melt 1 tablespoon of the butter in the large skillet and add the shallots, red pepper and the corn. Cook for 3 to 4 minutes until the vegetables start to softened.

Add the garlic and cook for 30 seconds. Deglaze the pan with the sherry.

Spray a 13x9x2 inch baking dish with the vegetable spray. Layer the potatoes in the bottom of the casserole dish. Spread the vegetables over the potatoes.

Pour the milk over the vegetables.

Top the vegetables with the ribs.

Cover and cook for 30 minutes.

Uncover and cook for 30 minutes or until the ribs are tender and potatoes are done.

Makes 6 servings

Chinese Barbecue Ribs

5 1/2 pounds pork county style Ribs excess fat removed

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground mustard powder

1/2 teaspoon 5 spice powder

1/2 teaspoon cayenne pepper

1 cup Chinese Barbecue Sauce

Mix the dry spices together and rub onto the ribs. Marinate for 30 minutes.

Heat oven to 350°F.

Place ribs on rack in single layer. Bake for 1 1/2 hours.

Raise the heat to 425°F.

Brush the ribs with the barbecue sauce and bake for 15 minutes.

Turn the ribs over and baste with the barbecue sauce and bake for 15 minutes.

Makes 6 servings

Chinese Barbecue Sauce

4 whole shallots minced

3 cloves garlic minced

1 teaspoon ginger root minced

1 tablespoon olive oil

6 ounces no salt added tomato paste

1/4 cup hoisin sauce

2 tablespoons rice wine vinegar

1 tablespoon Worcestershire sauce

1 tablespoon low sodium soy sauce

2 tablespoons Dijon mustard

1/4 teaspoon crushed red pepper flakes

4 tablespoons molasses

Heat the oil in a small saucepan over medium heat. Add the shallots, garlic and ginger. Cook for 1 minute.

Add the remaining ingredients and cook until bubbling. Stir to prevent burning.

Lower the heat to low and simmer for 30 minutes.

Store in a jar with a lid.

Makes 16 servings

Orange - Teriyaki Ribs

1 1/2 pounds pork country style ribs

Rub:

1 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

1 tablespoon light brown sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon chili powder

1/2 teaspoon ground ginger

Glaze:

3 tablespoons catsup

1 tablespoon hoisin sauce

1 tablespoon low sodium soy sauce

2 tablespoons sweet Orange marmalade

1/2 teaspoon minced garlic

1/2 teaspoon ground ginger

1 tablespoon duck or plum sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon Dijon mustard

Heat oven to 300°F. Cover a broiler pan with aluminum foil.

Mix the rub ingredients together and coat the ribs with the mixture. Bake for 2 1/2 hours.

While ribs bake mix the glaze ingredients together and set aside.

Remove the ribs from the oven and raise the heat to 425°F.

Brush the glaze on the Ribs

Bake for 15 minutes.

Makes 4 servings

Spring Has Sprung Recipes

michelewln

Community (This content is not subject to review by Daily Kos staff prior to publication.)

Friday March 29, 2024 · 11:00 AM PDT

2024/03/29 · 11:00

In our house we always celebrated Easter. I had become the person to make Easter dinner after our parents moved away. Here are some of my recipes that I like to make for Easter dinner including for the first time my famous Carrot Cake recipe.

Easter Meat Pie

2 cups all-purpose flour

1/4 teaspoon salt

1/4 ounces active dried yeast

1/2 cup warm milk 110°F

1/2 teaspoon sugar

2 tablespoon unsalted butter melted

1 whole egg beaten

15 ounces low fat ricotta cheese

3 whole eggs

1 cup Italian five cheese shredded

6 ounces lean ground beef

4 ounces sausage links sliced

4 slices bacon diced

1/2 teaspoon garlic powder

1 teaspoon Italian seasoning

1 tablespoon olive oil

Heat oven to 325°F.

Dissolve yeast in warm milk with the sugar. Let proof until bubbling. Add the butter and eggs mixing well.

Mix flour and salt together and add to the yeast mixture. Mix dough until soft but not sticky.

Heat oil over medium high heat and add ground beef, sausage and bacon. Cook until browned. Drain.

Put ricotta in a bowl and add the eggs one at a time beating until smooth.

Add Italian cheese and meats to ricotta mixture. Mix well.

Divide dough in half and roll each into an 11 inch circle.

Put one of the pie dough into a 9 inch pie pan and push up the sides. Pour cheese mixture into pie pan smoothing the top.

Place second pie crust over the filling mixture and press the dough together and crimp the sides. Cut slits into the top to let steam out.

Bake for 1 hour or until golden brown.

Makes 6 servings

Italian Seasoning

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 tablespoon dried marjoram

1 tablespoon dried sage

1 tablespoon dried thyme

1/2 teaspoon crushed red pepper flakes

Mix everything together well and store in a jar with a lid.

Makes 16 servings

Ham with Pineapple Glaze

8 pounds ham

8 ounces crushed pineapple in juice

2 tablespoons Dijon mustard

1/4 cup sherry or apple juice

1 cup light brown sugar packed

1 teaspoon ground cloves

Heat oven to 350°F. Put ham in large pan with a rack. Put meat thermometer in ham avoiding the bone.

While ham is baking put the remaining ingredients in a small saucepan over medium high heat. Heat until boiling. Reduce heat to low and cook until syrupy.

Remove ham from the oven and score through the fat. Baste ham with the pineapple sauce.

Put the ham back in the oven basting with the pineapple sauce every 10 minutes. Cook until ham reaches an internal temperature of 140°F.

Makes 16 servings

Maple Glazed Sweet Potatoes

1 pound Sweet potatoes peeled and sliced

Boiling water

1/3 cup pure maple syrup

1 tablespoon dark brown sugar

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

In a large skillet over medium high heat bring one inch of water to a boil. Add potatoes and cover and boil for 20 minutes or until tender.

Drain potatoes and put back into the skillet.

Add maple syrup, brown sugar, cinnamon and allspice to the potatoes. Simmer for 5 minutes spooning the sauce over the potatoes until glazed.

Makes 4 servings

Mashed Potato Surprise

4 large Yukon gold potatoes peeled and cubed

1/4 cup evaporated milk

1/4 cup plain low fat yogurt

1 cup low sodium cheddar cheese

1 teaspoon salt

1/4 teaspoon white pepper

1/4 cup green onions finely minced

4 tablespoons butter

Put potatoes in a pan with water to cover over medium high heat. Cook 20 to 25 minutes or until tender. Drain.

Put potatoes in a large bowl and add the remaining ingredients. Whip until light and fluffy.

Makes 4 servings

English Peas and Pearl Onions

2 cups frozen peas

8 ounces pearl onions

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon dried dill

3 tablespoons unsalted butter

Heat water in a medium saucepan over medium high heat to boiling and add the peas. Reduce heat to medium low and simmer for 15 minutes.

Melt butter in a small saucepan over medium heat. Add salt, pepper and dill. Mix well.

Drain the peas and add the butter. Mix well.

Makes 6 servings

Spinach and Beets Salad

16 ounces baby spinach

1/2 small red onion thinly sliced

8 ounces canned beets sliced

4 ounces mandarin oranges sliced

1/4 cup golden raisins

1/4 cup walnuts toasted

1/4 cup dried cherries

1/4 cup dried apples

1/2 cup sherry or apple juice

Dressing

1/8 cup sherry vinegar

1/2 cup extra virgin olive oil

1/2 teaspoon sugar

1/8 teaspoon salt

Toast walnuts in a small skillet over medium heat. Watch carefully as they can burn easily.

Soak cherries and apples in sherry for 15 minutes. Drain.

Mix sugar and salt into vinegar until dissolved. Drizzle in olive oil and whisk to combine.

Mix all the salad ingredients together and add enough dressing to coat. Serve remaining dressing on the side.

Makes 6 servings

Buttery Pan Rolls

2 packages of active dried yeast

1/2 cup warm water 110°F

4 1/2 cups all-purpose flour

3 tablespoons sugar

6 tablespoons unsalted butter

1 large egg room temperature

1 cup warm milk 110°F

In a large bowl dissolve the yeast in warm water and let stand 15 minutes until bubbling.

Stir together 2 cups flour, sugar and salt until well mixed.

Add 4 tablespoons of butter, egg, yeast mixture and milk to the dry ingredients. Mix well.

Gradually beat in remaining 2 1/2 cups of flour. Cover the bowl and let rise in a warm place until doubled.

Brush a 9x13 inch pan with 1 tablespoon of butter.

Beat down the batter and drop by spoonfuls making 15 rolls in the prepared pan. Brush the remaining butter over the top of the rolls. Cover and let rise until doubled.

Heat oven to 425°F.

Bake rolls for 12 to 17 minutes or until light brown.

Makes 15 rolls

Carrot Cake

1 3/4 cups sugar

1 1/2 cups vegetable oil

3 whole eggs

2 cups all-purpose flour

2 1/2 teaspoons cinnamon

2 teaspoons baking soda

1 1/2 teaspoons vanilla extract

1 teaspoon salt

1/4 teaspoon ground nutmeg

2 cups carrots shredded

1 cup walnuts chopped fine

1/2 cup coconut flakes

1/2 cup golden raisins

1/4 cup sherry or apple juice

8 ounces crushed pineapple in juice drained

Frosting

16 ounces cream cheese softened

1 teaspoon vanilla extract

1 1/4 cups powdered sugar

Vegetable spray with flour

Heat oven to 350°F.

Soak raisins in sherry for 15 minutes.

Mix sugar, oil and eggs in a large bowl until light and fluffy.

Sift in cinnamon, baking soda, nutmeg, salt and flour into the egg mixture. Beat until well incorporated.

Add vanilla extract and mix thoroughly.

Drain the raisins and add into cake mixture along with the carrots, walnuts and coconut. Mix well.

Spray a 19 inch Bundt pan. Spread the cake mixture evenly in the pan smoothing the top.

Bake for 1 hour or until tester poked in the middle of the cake comes out clean.

Cool on a cake rack. Spread with frosting on the cooled cake.

Frosting: Beat cream cheese and vanilla extract in bowl until smooth creamy. Gradually add the sifted powdered sugar until smooth and spreading consistency. Spread over cake.

Makes 16 servings

Reflections On My 76th Birthday

michelewln

Community (This content is not subject to review by Daily Kos staff prior to publication.)

Wednesday March 27, 2024 · 10:00 AM PDT

2024/03/27 · 10:00

If I was a football game I would be entering the fourth quarter of life. I am 76 today. At times I feel like Marvin the depressed robot from Hitchhikers Guide to the Galaxy. "Life. Don't talk to me about life."

A lot has happened in these 76 years.

° Eisenhower was President.

° NASA opened for business

° Martin Luther King had a dream.

° Martin Luther King was assassinated.

° John F. Kennedy was assassinated.

° We walked on the moon.

° We are on Mars.

° We fought wars in Korea and Vietnam.

° We elected our first black President.

I came into the world with a tornado hitting the other side of town. The big earthquake in Alaska hit on my birthday. I guess you could call me a force of nature.

I was a caregiver to my mother who never liked me. I was too independent. My interests were totally different from hers. She didn't like the way I cooked. I used too many spices. I wasted time on art that wouldn't sell according to her. When she got old and her health was failing it was her only daughter who put her stuff in storage and moved in and took care of her not the four sons she doted on. It wasn't until the end of her life that she realized her daughter had worth.

I was caregiver to my younger brother Reid. He ignored his diabetes and destroyed his health. I taught myself to cook heart and diabetes healthy to get him to eat right. I am finishing up my first cookbook that I started when he was alive. As difficult as he could be I miss having him around. I was the last person he saw when he was dying and I held his hand for eight hours until he passed away.

My body is slowing down with the arthritis and COPD. My mind remains active. I still write here. I am still creating recipes. I am writing a Steampunk novel. I am selling scarves and jewelry off of my Facebook account https://www.facebook.com/michele.wilson.796. I sell my art and photography at Fine Arts America at https://fineartamerica.com/profiles/1-michele-wilson

My second grade teacher Mrs. Bluestein wrote on my report card; "Take a look at her art!" For me art is my life. I am always happiest when I have a paintbrush in my hand. I am an expressionist painter. I paint the visions inside my mind. I also do graphic art. You can find some of it at https://artbymichelewilson.com/art.htm

I write poetry. You can find some of it at https://artbymichelewilson.com/poetry.htm.

I write fantasy short stories. You can find some of it at https://artbymichelewilson.com/storyindex.htm

I love to cook. I am a self taught cook. My mother really couldn't cook. Dinner was out of a can or a box. My Dad once introduced me to a friend saying, "This is my daughter Michele. She is the finest cook I've ever known." This was a man who traveled a lot and ate at fine dining restaurants. You can find some of my recipes at https://artbymichelewilson.com/recipes.htm

As I enter the fourth quarter I'm struggling financially. You work all your life and the social security they take out of your check doesn't keep up with the cost of living. I can eat only because I have SNAP.

One thing I do have though is the will to keep on going. I have my cat, the Pampered Princess Pixie, to keep me company.

One thing I am looking forward to is more space discoveries. I want to see a man on Mars. And for heaven's sake get back to Saturn's moon Enceladus since it has the building blocks of life.

Street Prophets Sunday Coffee Hour: Super Salads

michelewln

Community (This content is not subject to review by Daily Kos staff prior to publication.)

Sunday March 24, 2024 · 1:00 PM PDT

2024/03/24 · 13:00

Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I taught myself how to cook. Mom was a package and canned goods cook. To be honest her Mom couldn't cook either. Mom's idea of a salad was dump some lettuce mix in a bowl and drown it in bottled dressing. These salads go beyond that.

Asian Beet and Spinach Salad

8 ounces baby spinach

8 ounces mandarin oranges in juice

8 ounces beets sliced

1/4 cup dried cranberries

1/4 cup golden raisins

2 teaspoons candied ginger minced

1 small shallot minced

Dressing

1/4 cup olive oil

2 tablespoons plum vinegar

1 tablespoon light brown sugar packed

Drain oranges saving juice. Add the cranberries and raisins to the juice and let sit for about 15 minutes.

Mix oil, vinegar and brown sugar together.

Drain the cranberries and raisins.

In a large bowl mix the spinach, oranges, cranberries, raisins, ginger, beets and shallots together.

Add dressing and toss to mix.

Makes 8 servings

Italian Caprese Salad

4 whole Roma tomatoes sliced

16 ounces fresh mozzarella cheese sliced

3/4 ounces fresh basil leaves torn

Dressing

1/4 cup olive oil

1/8 cup balsamic vinegar

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Slice the tomatoes and mozzarella and place in a bowl. Tear the basil leaves and add to the tomatoes and mozzarella.

In a small bowl mix the dressing ingredients together except for the olive oil. Drizzle the olive oil in whisking to form an emulsion.

Dress the tomatoes, mozzarella and basil or put on the side and let people dress their own.

Makes 8 servings

Italian Seasoning

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 tablespoon dried marjoram

1 tablespoon dried sage

1 tablespoon dried thyme

1/2 teaspoon crushed red pepper flakes

Mix everything together until well combined and store in a jar with a lid.

Makes 10 servings

Chinese Chicken Salad

1 pound boneless skinless chicken breasts cut into 1 inch cubes

1 tablespoon low sodium soy sauce

1 teaspoon cornstarch

3 tablespoons vegetable oil divided

1 large head Romaine lettuce cut into bite size pieces

8 ounces baby spinach

2 whole green onions sliced

4 ounces chow mein noodles cooked and drained

1 tablespoon toasted sesame seeds

Dressing

1 tablespoon light brown sugar packed

2 tablespoons rice wine vinegar

1/4 cup olive oil

1 teaspoon Dijon mustard

1/4 teaspoon sesame oil

In a small bowl mix the soy sauce and cornstarch together. Add the chicken and coat with soy sauce mixture. Marinate for 15 minutes.

Heat skillet to medium and add 2 tablespoons of vegetable oil and heat until shimmering. Add chicken and cook until browned on all sides. Remove from pan.

Heat remaining oil and add sesame seeds and chow mein noodles and cook until toasted.

In a large bowl add lettuce, spinach and green onions. Add dressing and to coat. Add the chicken and the noodles.

Makes 6 servings

Cucumber Salad

2 large cucumbers thinly sliced

1 small red onion thinly sliced

Dressing

4 tablespoons white wine vinegar

2 tablespoons light brown sugar packed

1 teaspoon Dijon mustard

1 teaspoon dried basil

In a medium bowl mix the vinegar, brown sugar, Dijon and basil together.

Add the cucumbers and onions to the dressing and mix well.

Cover and chill for at least 1/2 hour.

Makes 6 servings

Greek Salad

1 head Romaine lettuce cut into bite size pieces

3 large Roma tomatoes diced

1 large cucumber diced

1 small green bell pepper seeded and diced

1 small red onion thinly sliced

1/2 cup kalamata olives sliced

4 ounces feta crumbled

Dressing

6 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 small clove garlic minced fine

1 teaspoon dried oregano

1/4 teaspoon salt

Soak the onion in ice water for 10 minutes to tame the sharp taste. Dry off.

In a small bowl mix the dressing ingredients together.

Mix the salad ingredients except for the feta cheese in a medium bowl.

Toss the salad with the dressing and top with the feta cheese.

Makes 6 servings

Wilted Spinach Salad

8 ounces spinach leaves torn

3 whole green onions sliced

3 slices bacon diced

1/2 cup dried cranberries

1 tablespoon balsamic vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon seasoned salt

1/8 teaspoon seasoned pepper

1 teaspoon light brown sugar packed

Cook bacon until crisp and drain on paper towels. Crumble the bacon up.

Pour out all but 2 tablespoons of the bacon fat. Add the vinegar, Dijon mustard, salt, pepper and the brown sugar. Cook for 1 minute.

Mix the salad ingredients together. Toss with the dressing.

Makes 6 servings

Steak Salad

1 pound steak sliced thin

1 tablespoon sherry

1 tablespoon low sodium soy sauce

2 tablespoons olive oil

1 large head Romaine lettuce cut into bite size pieces

4 ounces cherry tomatoes sliced in half

4 ounces mushroom caps sliced

2 whole green onions sliced

Dressing

1/4 cup extra virgin olive oil

2 tablespoons low sodium soy sauce

1 teaspoon ginger root minced

1 clove garlic minced

1 tablespoon seasoned rice wine vinegar

2 tablespoons dark brown sugar packed

Mix the sherry and soy sauce together and add the meat. Stir to combine. Marinate for 30 minutes.

Mix the salad ingredients together in a medium bowl.

Mix the dressing ingredients together.

Refrigerate the dressing and salad ingredients for 1 hour.

Toss salad with the dressing to coat and serving the remaining dressing on the side.

Makes 6 servings

Italian Tossed Salad

1 head Romaine lettuce cut into bite size pieces

1 head red leaf lettuce cut into bite size pieces

1 medium yellow bell pepper seeded and diced

8 ounces cherry tomatoes halved

1 small red onion thinly sliced

1/8 cup Parmesan cheese shredded

Dressing

4 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon garlic salt

1/2 teaspoon Dijon mustard

1/2 teaspoon Italian seasoning

Croutons

4 slices bread cubed

2 tablespoons unsalted butter

1/2 teaspoon Italian seasoning

For the croutons heat the butter in a medium skillet over medium heat. Add bread and cook until golden. Drain on paper towels and set aside.

For the dressing mix all the ingredients except the olive oil together in a small bowl. Slowly drizzle the olive oil into the dressing whisking to combine. Set aside.

Place the salad ingredients except the cheese in a medium bowl. Add the dressing and toss to combine.

Add the croutons and the cheese to the salad.

Makes 8 servings

I have more salads at artbymichelewilson.com/...

Street Prophets Sunday Coffee Hour: Historical Novels and Conspiracy Theories

michelewln

Community (This content is not subject to review by Daily Kos staff prior to publication.)

Sunday March 17, 2024 · 1:00 PM PDT

2024/03/17 · 13:00

Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I recently discovered a new, at least to me, author named David O. Stewart. He is a prolific author and writes many books on historical figures. It is his Fraser and Cook Historical Novels that I want to talk about.

Jaime Fraser is a doctor from Ohio living at the beginning of the twentieth century and Speed Cook is the last black man to play baseball in the big leagues. There are three books in the series.

The Lincoln Deception takes place in 1900 when their are still people who were alive from the time of Lincoln's assassination. A former Congressman tells Dr. Fraser that he was told a secret at the time he was one of the prosecutors against the co-conpirators of John Wilkes Booth.

What makes the book so interesting is that there might have been a conspiracy to kill Lincoln and that Booth wasn't acting alone. There is a definite logic to the theory as it is presented. Whether it could be true or just a great imagination by the author is up to the reader.

The second book is The Paris Deception. This book takes place at the end of World War I and during the deadly Spanish influenza. What I found most interesting about the book is the depiction of President Woodrow Wilson. No relation. Wilson isn't covered as much as some Presidents but served at a critical point in history. What happened in the peace talks at the end of World War I helped set the stage for World War II.

The third book is The Babe Ruth Deception. This book takes place in 1920. This was an era of wide spread corruption. There were rumors of games and series being fixed. The cocky, talented and somewhat naive Babe Ruth was an upcoming star in that era.

The books of course delve into the personal lives and families of the main characters. It is a glimpse of a time past that doesn't get explored that often.

I enjoyed these books and would recommend them. Let me know if you would like me to review more novels. In this hectic life I find that reading novels helps keep me sane.

Street Prophets Sunday Coffee Hour: St. Patrick's Day Recipes

michelewln

Community (This content is not subject to review by Daily Kos staff prior to publication.)

Sunday March 10, 2024 · 1:00 PM PDT

2024/03/10 · 13:00

Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I'm half Irish and celebrate St. Patrick's Day. Of course that means food. Here are some of my Irish inspired recipes. I'm publishing the recipes a week early in case you want to make them and will have time to get the ingredients.

Dublin Coddle

4 slices bacon diced

1 1/2 pounds Yukon Gold potatoes sliced

2 medium sweet onions sliced

1 pound pork sausage

1 1/2 cups low sodium chicken broth

1 tablespoon parsley minced

1 tablespoon red wine vinegar

1/2 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

Heat oven to 325°F.

Fry bacon in Dutch oven or large saucepan over medium high heat until crisp. Remove from pan and drain on paper towels.

Remove all but 2 tablespoons of bacon fat. Fry sausages until brown. Remove from pan and drain on paper towels.

Add salt, pepper and onions to the pan and cover and cook for 7 to 9 minutes or until softened.

Add broth, vinegar and parsley and cook stirring up the brown bits. Bring up to a simmer.

Layer potatoes on bottom of a 13x9x2 inch casserole dish. Cover with the onions. Top with the sausages and bacon.

Bake uncovered for 1 to 1 1/4 hours. If starting to brown too much cover.

Makes 6 servings

Corned Beef with Orange Honey Glaze

3 pounds lean corned beef brisket

1/2 cup honey

1/4 cup orange juice

4 tablespoons Dijon mustard

1/4 teaspoon ground cloves

2 whole bay leaves

1 teaspoon black peppercorns

1 medium onion

30 whole cloves

1 teaspoon mustard seeds

Stud the onion with cloves.

In a large pot put the corned beef, onion, bay leaves, mustard seeds and peppercorns. Cover with water. Bring to a boil over medium high heat. Reduce the heat to low and simmer for 2 1/2 hours or until tender.

Heat oven to 350°F.

In a bowl combine the honey, Dijon, orange juice and ground cloves.

Put the meat in an oven proof dish and spread with the honey mixture. Bake for 30 to 35 minutes or until glaze is just brown and crisp. Half way through brush with honey glaze again.

Makes 6 servings

Irish Champ

8 large russet potatoes peeled and cubed

8 whole green onions finely chopped

2/3 cup milk

1 teaspoon salt

1/4 teaspoon white pepper

1/4 cup butter

In a large pot over medium high heat put the potatoes and cover with water. Boil for 18 to 20 minutes or until tender.

In a small saucepan over medium heat put butter and milk. Heat until warm and butter melts. Add green onions.

Drain the potatoes and mash.

Add milk and butter mixture, salt and pepper to the potatoes and mix well.

Makes 4 servings

Beef and Guinness Stew

3 pounds chuck roast excess fat removed and cut into 2 inch cubes

3 tablespoons vegetable oil

2 tablespoons all purpose flour

1 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

2 medium onions sliced

2 ribs celery sliced

2 medium carrots sliced

2 medium Yukon Gold potatoes diced

1 tablespoon no salt added tomato paste

1 teaspoon dried thyme

2 cups low sodium beef broth

1 1/2 cups Guinness

Heat oven to 300°F.

Mix flour, salt and pepper together. Coat the meat with the flour mixture.

Add the oil to a Dutch oven and heat over medium high heat until shimmering. Add the beef and brown on all sides.

Reduce the heat to low and add the onions, garlic and tomato paste. Cook for 1 minute.

Add the Guinness and scrape up all the brown bits.

Add the broth, carrots, celery. potatoes and thyme.

Cover and bake in the oven for 3 hours or until the meat is tender.

Makes 6 servings

Irish Pub Beef Pie

1 pound steak cut into 1/2 inch cubes

1 small onion diced

1 large carrot diced

1 stalk celery diced

1 tablespoon all purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried thyme

1 tablespoon no salt added tomato paste

1/3 cup Guinness

1 cup low sodium beef broth

1 tablespoon Worcestershire sauce

1/2 package puff pastry

1 tablespoon vegetable oil

Mix the flour, salt and pepper together. Coat the meat with the flour mixture.

In a large skillet heat the oil to medium high. Add the meat and brown on all sides.

Add the carrots, onions and celery and cook until starting to soften.

Add Guinness, beef stock, thyme, tomato paste and Worcestershire sauce. Heat to boiling.

Reduce heat to low and simmer for 30 minutes.

Heat oven to 375°F.

Put meat mixture into a 1 quart casserole dish. Cover with the puff pastry. Cut a couple of slits into the pastry. Bake for 45 minutes.

Makes 8 servings

Irish American Shepherd's Pie

1 1/4 pounds lean ground beef

1 tablespoon vegetable oil

1 cup baby carrots sliced

1 cup mushrooms sliced

1 cup celery sliced

1 cup frozen peas

1 cup frozen corn

1 small onion diced

2 cloves garlic minced

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/4 cup red wine or beef broth

1/2 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

1/2 teaspoon allspice

1 tablespoon cornstarch

1 1/2 pounds Yukon Gold potatoes peeled and cubed

1/2 cup sour cream

1 cup cheddar cheese shredded

1/2 teaspoon salt

1/4 teaspoon white pepper

In a large saucepan or Dutch oven add the potatoes and cover with water. Heat the water over medium high heat to boiling and cook for 15 minutes. Drain.

Mash the potatoes with the sour cream, cheese, salt and pepper.

Add oil ro a large frying pan over medium high heat and heat to shimmering. Add the beef, onions and mushrooms and cook until no pink remains in the meat and the vegetables have softened.

Mix the cornstarch and wine together and add it to the meat and vegetables.

Add the Dijon mustard, Worcestershire sauce, seasoned salt and seasoned pepper. Cook stirring until the gravy has thickened.

Put the meat and vegetables into 2 quart casserole dish. Cover with the mashed potatoes.

Heat oven to 325°F.

Bake for 30 to 40 minutes.

Makes 8 servings

Marvin the Depressed Robot

michelewln

Community (This content is not subject to review by Daily Kos staff prior to publication.)

Friday March 08, 2024 · 9:33 AM PST

2024/03/08 · 09:33

I have always loved Douglas Adam's Hitchhikers Guide to the Galaxy. I have an inordinate fondness for Marvin the depressed robot. Like him these days I say "life, don't talk to me about life." At times life sucks.

I will be 76 this month and frankly wish I had never lived this long. I have spent almost one third of my life caring for others. I don't regret caring for a mother who never liked me and a brother who destroyed his health by his neglect. I helped raise my niece and her older two children. Every penny of my inheritance went to help them.

Life right now is Pixie and me in an upstairs studio apartment that has a roach problem. She is my little 20 year old life saver. I still need to unpack boxes and set up my computer so I don't have to keep doing diaries on my cellphone. Speaking of which I had to spend an extra $200.00 I didn't have to replace my phone that died.

What I am trying to do to help myself is sell my art, jewelry and scarves. At the moment that's being done through Facebook. My Facebook is at https://www.facebook.com/michele.wilson.796. I also sell my artwork at https://fineartamerica.com/profiles/1-michele-wilson.

A lot of charges have come due for my website. It is all I have for access to my recipes. I only get $176.00 a month in SNAP. A good friend sends food to Pixie. After paying rent and utilities and for storage sheds I have around $75.00 left for medicine and other necessities. I am trying to get the money together to sell my car.

I could use your help. I have been crunching numbers and if I could raise $1,800.00 that would allow me to sell the car, clean out and close one storage shed, set up the computer and set up an online store. It would give me the cushion I need to breathe.

Thank you for all you have done for me in the past. You have been my rock as I try to claw my way out of this depression called life.

Street Prophets Sunday Coffee Hour: Spicy

michelewln

Community (This content is not subject to review by Daily Kos staff prior to publication.)

Sunday March 03, 2024 · 1:00 PM PST

2024/03/03 · 13:00

Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is going on with you. I make my own spice blends. A lot of commercial ones have MSG in them something I am allergic to. Chef Ken Hom has said that the sole purpose of MSG is to mask inferior ingredients. So today's recipes are a little different. I will have the recipe for the spice blend and then a recipe using that blend.

Cajun Spice Mix

4 teaspoons paprika

2 teaspoons salt

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon white pepper

1 teaspoon cayenne pepper

2 teaspoons mustard powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon cumin powder

Mix together thoroughly. Store in a jar with a lid.

Servings 10

Cajun Black Beans & Rice with Andouille Sausage

12 ounces Cajun style Andouille Sausage sliced

15 ounces black beans

14 1/2 ounces diced tomatoes with green chilies

4 ounces roasted sweet red pepper diced

1 teaspoon Tobacco or other chili sauce

3/4 cup low sodium vegetable broth

8 ounces no salt added tomato sauce

1 medium sweet onion minced

2 cloves garlic minced

1 tablespoon Cajun Spice Mix

2 tablespoons olive oil

2 cups instant rice

Drain the liquid from the tomatoes and beans into a saucepan and add enough vegetable stock to make 2 cups. Cook the rice in the liquid.

In a large frying pan heat the oil over medium heat until shimmering. Add sausages and onions and cook for 8 minutes or until sausages are cooked through and the onions are golden.

Add the garlic and Cajun Spice to pan and cook for 30 seconds until fragrant.

Add the tomatoes, red pepper and beans to pan and heat through.

Add the rice and tomato sauce to the pan and heat through.

Servings 8

Chai Spice

2 1/2 tablespoons ground black pepper

2 tablespoons ground ginger

1 1/2 tablespoons ground cinnamon

1 tablespoon ground cardamom

2 teaspoons ground cloves

2 teaspoons ground nutmeg

Mix together and store in a jar with a lid.

Servings 18

Chai Tea

4 cups water

1 tablespoon loose tea or 3 tea bags

1/2 cup sweetened condensed milk

1 teaspoon Chai spice

Bring water to a boil in a saucepan. Add the tea and spice mix. Let boil for 1 minute.

Add milk and boil for 1 more minute.

Remove from heat and strain into cups.

Servings 6

Chinese 5 Spice

1 tablespoon ground anise seeds

1 tablespoon ground black pepper

1 tablespoon ground cloves

1 tablespoon ground fennel seeds

1 tablespoon ground cinnamon

Mix everything together and store in a jar with a lid.

Servings 15

Chinese 5 Spice Cookies

3/4 cup unsalted butter softened

1/2 cup granulated sugar

1/2 cup dark brown sugar

1/4 cup molasses

2 1/2 cups all purpose flour

1 whole egg

1 1/2 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons Chinese 5 spice

Icing

1 cup confection sugar

3 tablespoons milk

1 teaspoon vanilla extract

2 ounces crystallized ginger minced fine

Heat oven to 350*F.

Cream butter, sugar and brown sugar together until light and fluffy.

Add egg and molasses to the butter mixture and mix well.

Add flour, baking soda and Chinese 5 spice and mix well.

Shape dough into walnut size balls and put on an ungreased baking sheet about 2 inches apart.

Bake 10 to 12 minutes.

Cool on a rack.

Icing

Mix Icing ingredients except for ginger together. Ice the cookies and top with the ginger.

Makes 60 cookies

Curry Powder

2 tablespoons cumin powder

2 tablespoons cardamom powder

2 tablespoons dried coriander

2 tablespoons turmeric powder

1 tablespoon dry mustard powder

1 teaspoon cayenne pepper

1 teaspoon ginger powder

Mix everything together and store in a jar with a lid.

Servings 10

Bombay Chicken with Apricots

3 pounds skinless chicken breasts

1 cup long grain rice

2 cups water

6 ounces dried apricots diced

1 tablespoon curry powder

1/2 teaspoon smoked or regular paprika

1 small red onion diced

1 tablespoon olive oil

2 tablespoons unsalted butter softened

Heat oven to 375*F.

Add oil to skillet and heat to medium. Add onion and cook until softened.

In a 9x13 inch dish mix rice, onions and apricots together. Pour water over rice mixture.

Mix the butter, paprika and curry powder together. Coat the chicken with the mixture.

Place the chicken on top of the rice.

Cover and bake for 1 hour or until the chicken is cooked through.

Servings 6

Italian Seasoning

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 tablespoon dried marjoram

1 tablespoon dried sage

1 tablespoon dried thyme

1/2 teaspoon crushed red pepper flakes

Mix everything together and store in a jar with a lid.

Servings 10

Meatless Spaghetti

8 ounces Spaghetti cooked

1 tablespoon olive oil

1 small onion minced

1 large clove garlic minced

4 ounces crimini mushrooms sliced

4 1/2 ounces black olives sliced

14 1/2 ounces no salt added tomatoes with basil & garlic & oregano drained

1 whole roasted red pepper diced

8 ounces no salt added tomato sauce

6 ounces no salt added tomato paste

1/2 cup red wine

1 teaspoon Italian seasoning

1/2 teaspoon seasoned salt

1/4 teaspoon seasoned pepper

1/8 teaspoon crushed red pepper flakes

4 ounces mozzarella shredded

Heat oil in large skillet over medium heat. Add onion and mushrooms and cook until onion has softened and mushrooms have lost their water.

Add garlic, tomato paste and crushed red pepper. Cook for 30 seconds or until fragrant.

Add tomatoes, tomato sauce, olives, red pepper, wine, Italian seasoning, salt and pepper. Heat to boiling.

Reduce heat and simmer for 30 minutes.

Serve over spaghetti with the cheese on top.

Servings 6

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