SERVES 4 INGREDIENTS 12 ounces shiitake mushrooms, stemmed12 ounces white mushrooms, trimmed4 tablespoons unsalted butterSalt and pepper2 shallots, minced2 tablespoons minced fresh sage4 garlic cloves, minced1/4 ounce dried porcini mushrooms, rinsed and chopped fine1/2 cup dry white wine4 cups water plus 1/4 cup hot water12 ounces (3 3/4 cups) campanelle, penne, or fusilli2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving1tablespoon lemon juice2 tablespoons minced fresh chives INSTRUCTIONS 1. Coarsely chop half of shiitake mushrooms and white mushrooms; then quarterremaining shiitake mushrooms and white mushrooms. Melt 2 tablespoons butter inDutch oven over medium-high heat. Add all shiitake mushrooms and white mushrooms(both chopped and quartered) and 3/4 teaspoon salt. Cover and cook until mushroomsrelease their liquid, about 5 minutes. Uncover and continue to cook, stirringoccasionally, until all liquid has evaporated and mushrooms begin to brown, about 10 minutes. 2. Add shallots, sage, garlic, and porcini mushrooms and cook until fragrant, about 1 minute.Add wine and cook until evaporated, about 2 minutes. Stir in 4 cups water, pasta, and1 1/4 teaspoons salt and bring to boil. Reduce heat to medium, cover, and cook, stirringoccasionally, until pasta is tender, 12 to 15 minutes. 3. Off heat, stir in Pecorino, 1/4 cup hot water, lemon juice, remaining 2 tablespoons butter,and 1/2 teaspoon pepper. Stir vigorously for 1 minute, until sauce is thickened. Season withsalt and pepper to taste. Transfer to serving dish and sprinkle with chives.Serve, passing extra Pecorino separately.
A Zeppole is an Italian pastry consisting of a deep-fried dough balls - typically about 4 inches in diameter .. dusted (or shaken in a paper bag) with powder sugar!
Makes 15 to 18 zeppoles
This dough is very wet and sticky.
Zeppoles are best served warm.
1. Combine flour, granulated sugar, yeast, baking
powder, and salt in large bowl. Whisk water and vanilla into flour
mixture until fully combined. Cover tightly with plastic wrap and let
rise at room temperature until doubled in size, 15 to 25 minutes. If you own a 4-cup liquid measuring pitcher/bowl, you can combine the batter in it to make
it easier to tell when it has doubled in volume.
2. Set wire rack in rimmed baking sheet and line
rack with triple layer of paper towels. Adjust oven rack to middle
position and heat oven to 200 degrees. Add oil to large Dutch oven until
it measures about 1 1/2 inches deep and heat over medium-high heat to
350 degrees.
3. Using greased tablespoon measure, add 6 heaping
tablespoonfuls of batter to oil. (Use dinner spoon to help scrape batter
from tablespoon if necessary.) Fry until golden brown and toothpick
inserted in center of zeppole comes out clean, 2 to 3 minutes, flipping
once halfway through frying. Adjust burner, if necessary, to maintain
oil temperature between 325 and 350 degrees.
4. Using slotted spoon, transfer zeppoles to
prepared wire rack; roll briefly so paper towels absorb grease. Transfer
sheet to oven to keep warm. Return oil to 350 degrees and repeat twice
more with remaining batter. Dust zeppoles with confectioners’ sugar and
serve.
1. Combine all ingredients in a large mixing bowl and refrigerate overnight.
2. Run mixture through medium die of meat grinder. Catch mixture in another refrigerated bowl.
3. Run mixture through meat grinder once more, this time through small die.
4. Set up sausage stuffer. Cut a
2- to 3-foot section of pork casing and gather it onto extruding end of
stuffer. Tie off end of casing.
5. Fill machine with sausage
mixture and turn on. As meat fills casing, gently guide casing off
machine as it fills. When you’ve reached end of casing, turn machine off
and tie off end.
6. Every 6 inches or so, gently twist sausage to make individual links. Refrigerate for up to 5 days or freeze immediately.
7. To prepare, sear sausage on grill or smoke over a hot hickory fire. Let cool and reserve until needed.
Depending on their size, you may need two bunches of cilantro. Crimp
the foil tightly over the edges of the roasting pan in step 2 to
minimize evaporation. Make sure to spray the V-rack in step 3.
Ingredients
1 1/2
cups chopped fresh cilantro leaves and stems
1
onion, chopped coarse
1/4
cup kosher salt
1/4
cup olive oil
10
garlic cloves, peeled
2
tablespoons pepper
1
tablespoon dried oregano
1
tablespoon ground cumin
1
(7-pound) bone-in pork picnic shoulder
1
tablespoon grated lime zest plus 1/3 cup juice (3 limes)
Instructions
1. Pulse 1 cup cilantro, onion, salt, oil, garlic,
pepper, oregano, and cumin in food processor until finely ground, about
15 pulses, scraping down sides of bowl as needed. Pat pork dry with
paper towels and rub sofrito all over. Wrap pork in plastic wrap and
refrigerate for at least 12 hours or up to 24 hours.
2. Adjust oven rack to lower-middle position and
heat oven to 450 degrees. Pour 8 cups water in large roasting pan.
Unwrap pork and place skin side down in pan. Cover pan tightly with
aluminum foil and roast for 90 minutes. Remove foil, reduce oven
temperature to 375 degrees, and continue to roast for 2½ hours.
3. Remove pan from oven. Spray V-rack with vegetable
oil spray. Gently slide metal spatula under pork to release skin from
pan. Using folded dish towels, grasp ends of pork and transfer to
V-rack, skin side up. Wipe skin dry with paper towels. Place V-rack with
pork in roasting pan. If pan looks dry, add 1 cup water. Return to oven
and roast until pork registers 195 degrees, about 1 hour. (Add water as
needed to keep bottom of pan from drying out.)
4. Line rimmed baking sheet with foil. Remove pan
from oven. Transfer V-rack and pork to prepared sheet and return to
oven. Immediately increase oven temperature to 500 degrees. Cook until
pork skin is well browned and crispy (when tapped lightly with tongs,
skin will sound hollow), 15 to 30 minutes, rotating sheet halfway
through cooking. Transfer pork to carving board and let rest for 30
minutes.
5. Meanwhile, pour juices from pan into fat
separator. Let liquid settle for 5 minutes, then pour off 1 cup defatted
juices into large bowl. (If juices measure less than 1 cup, make up
difference with water.) Whisk remaining ½ cup cilantro and lime zest and
juice into bowl.
6. Remove crispy skin from pork in 1 large piece.
Coarsely chop skin into bite-size pieces and set aside. Trim and discard
excess fat from pork. Remove pork from bone and chop coarse. Transfer
pork to bowl with cilantro-lime sauce and toss to combine. Serve pork,
with crispy skin on side.
How to Cook Pernil
We started cooking the marinated pork roast skin side down in a
roasting pan, covered and with some water, to render the fat and soften
the skin. Then we flipped the roast skin side up and elevated it on a
V-rack to finish cooking and crisp the flavorful skin.
I LOVE Bundt Cakes so I came up with this recipe & it turned out SUPER moist! SOOOO easy too! I am not a huge "baker" so most baking recipes have to have box mixes & I will add to them to really pump up the flavor.
Here is what you need....
1 Carrot Cake Box mix... any one on sale
1 regular box of instant French Vanilla Pudding
1 cup Sour Cream (Yes - sour cream) you don't taste it but it's what makes this cake super moist.
4 eggs 3/4 c water 3/4 c vegetable or canola oil about 1/2 cup shredded carrot (appx 1/2 of 1 carrot)... if you don't have a carrot on hand - you can leave it out. Frosting - Cream cheese frosting from a can. I TOLD you I was not a huge baker... you can make your own if using a canned frosting is not up to your standards ;) Preheat oven to 350. & grease or spray Pam in your Bundt pan (even if its a non stick) Everything (except frosting) & mix well. You can use an electric mixer. Pour in prepared bundt pan. put on oven rack that is the second from the bottom. Bake at 350 degrees for 45 to 50 min.
Set in on a cooling rack or towel & let cool for at least 30 min.... cover with a plate & flip out. Frost with Cream Cheese frosting.
~TIP~ I have not tried it but I bet 1/2 of the water could be replaced with pineapple juice for a big pop of flavor.
4
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2
teaspoons nonfat dry milk powder
1/4
teaspoon pepper
Vegetable oil spray
1
recipe glaze (see related content)
Instructions
1. Dissolve salt and sugar in 1½ quarts cold water.
Submerge chicken in brine, cover, and refrigerate for at least 30
minutes or up to 1 hour. Remove chicken from brine and pat dry with
paper towels. Combine milk powder and pepper in bowl.
2A. FOR A CHARCOAL GRILL: Open bottom vent
completely. Light large chimney starter mounded with charcoal briquettes
(7 quarts). When top coals are partially covered with ash, pour two
thirds evenly over half of grill, then pour remaining coals over other
half of grill. Set cooking grate in place, cover, and open lid vent
completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high,
cover, and heat grill until hot, about 15 minutes. Leave primary burner
on high and turn other burner(s) to medium-high.
3. Clean and oil cooking grate. Sprinkle half of
milk powder mixture over 1 side of chicken. Lightly spray coated side of
chicken with oil spray until milk powder is moistened. Flip chicken and
sprinkle remaining milk powder mixture over second side. Lightly spray
with oil spray.
4. Place chicken, skinned side down, over hotter
part of grill and cook until browned on first side, 2 to 2 1/2 minutes.
Flip chicken, brush with 2 tablespoons glaze, and cook until browned on
second side, 2 to 2 1/2 minutes. Flip chicken, move to cooler side of
grill, brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat
flipping and brushing 2 more times, cooking for 2 minutes on each side.
Flip chicken, brush with remaining glaze, and cook until chicken
registers 160 degrees, 1 to 3 minutes. Transfer chicken to plate and let
rest for 5 minutes before serving.
Use a well-marbled chuck-eye roast in this recipe. When trimming the
beef, don’t remove all visible fat—some of it will be used in lieu of
oil later in the recipe. If you don’t have enough reserved fat in step
3, use vegetable oil.
Ingredients
2
pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch cubes
Kosher salt and pepper
3
garlic cloves, minced
1
teaspoon vegetable oil
1/4
teaspoon ground cumin
2
tablespoons orange juice
1 1/2
teaspoons grated lime zest plus 1 tablespoon juice, plus lime wedges for serving
1
onion, halved and sliced thin
2
tablespoons dry sherry
Instructions
1. Bring beef, 2 cups water, and 1 1/4 teaspoons
salt to boil in 12-inch nonstick skillet over medium high heat. Reduce
heat to low, cover, and gently simmer until beef is very tender, about 1
hour 45 minutes. (Check beef every 30 minutes, adding water so that
bottom third of beef is submerged.) While beef simmers, combine garlic,
oil, and cumin in bowl. Combine orange juice and lime zest and juice in
second bowl.
2. Remove lid from skillet, increase heat to medium,
and simmer until water evaporates and beef starts to sizzle, 3 to 8
minutes. Using slotted spoon, transfer beef to rimmed baking sheet. Pour
off and reserve fat from skillet. Rinse skillet clean and dry with
paper towels. Place sheet of aluminum foil over beef and, using meat
pounder or heavy sauté pan, pound to flatten beef into 1/8-inch-thick
pieces, discarding any large pieces of fat or connective tissue. (Some
of beef should separate into shreds. Larger pieces that do not separate
can be torn in half.)
3. Heat 1 1/2 teaspoons reserved fat in now-empty
skillet over high heat. When fat begins to sizzle, add onion and 1/4
teaspoon salt. Cook, stirring occasionally, until onion is golden brown
and charred in spots, 5 to 8 minutes. Add sherry and 1/4 cup water and
cook until liquid evaporates, about 2 minutes. Transfer onion to bowl.
Return skillet to high heat, add 1 1/2 teaspoons reserved fat, and heat
until it begins to sizzle. Add beef and cook, stirring frequently, until
dark golden brown and crusty, 2 to 4 minutes.
4. Reduce heat to low and push beef to sides of
skillet. Add garlic mixture to center and cook, stirring frequently,
until fragrant and golden brown, about 30 seconds. Remove pan from heat,
add orange juice mixture and onion, and toss to combine. Season with
pepper to taste. Serve immediately with lime wedges.
If skirt steak is unavailable, substitute sirloin steak tips (also
called flap meat). Top these sandwiches with chopped pickled hot
peppers, sautéed onions or bell peppers, sweet relish, or hot sauce.
Ingredients
2
pounds skirt steak, trimmed and sliced with grain into 3-inch-wide strips
4
(8-inch) Italian sub rolls, split lengthwise
2
tablespoons vegetable oil
1/2
teaspoon salt
1/8
teaspoon pepper
1/4
cup grated Parmesan cheese
8
slices white American cheese (8 ounces)
Instructions
1. Place steak pieces on large plate or baking sheet and freeze until very firm, about 1 hour.
2. Meanwhile, adjust oven rack to middle position
and heat oven to 400 degrees. Spread split rolls on baking sheet and
toast until lightly browned, 5 to 10 minutes.
3. Using sharp knife, shave steak pieces as thinly
as possible against grain. Mound meat on cutting board and chop coarsely
with knife 10 to 20 times.
4. Heat 1 tablespoon oil in 12-inch nonstick skillet
over high heat until smoking. Add half of meat in even layer and cook
without stirring until well browned on 1 side, 4 to 5 minutes. Stir and
continue to cook until meat is no longer pink, 1 to 2 minutes. Transfer
meat to colander set in large bowl. Wipe out skillet with paper towel.
Repeat with remaining 1 tablespoon oil and sliced meat.
5. Return now-empty skillet to medium heat. Drain
excess moisture from meat. Return meat to skillet (discard any liquid in
bowl) and add salt and pepper. Heat, stirring constantly, until meat is
warmed through, 1 to 2 minutes. Reduce heat to low, sprinkle with
Parmesan, and shingle slices of American cheese over meat. Allow cheeses
to melt, about 2 minutes. Using heatproof spatula or wooden spoon, fold
melted cheese into meat thoroughly. Divide mixture evenly among toasted
rolls. Serve immediately.
A crown roast is 2 bone-in pork loin roasts, with the rib bones
frenched and chine bones removed, that have been tied into a crown
shape. This can be difficult to do, so ask your butcher to make this
roast for you. We wrap extra kitchen twine around the widest part of
roast to provide more support when flipping. Use potatoes that measure 1
to 2 inches in diameter.
Ingredients
Kosher salt and pepper
3
tablespoons minced fresh thyme
2
tablespoons minced fresh rosemary
5
garlic cloves, minced
1
(8- to 10-pound) pork crown roast
2
pounds small red potatoes, scrubbed
10
ounces shallots, peeled and halved
2
Golden Delicious apples, peeled, cored, and halved
8
tablespoons unsalted butter, melted
1/2
cup apple cider
1
cup low-sodium chicken broth
Instructions
1. Combine 3 tablespoons salt, 1 tablespoon pepper,
thyme, rosemary, and garlic in bowl; reserve 2 teaspoons for vegetables.
Pat pork dry with paper towels and rub with remaining herb salt. Wrap
kitchen twine twice around widest part of roast and tie tightly.
Refrigerate roast, covered, for 6 to 24 hours.
2. Adjust oven rack to lower-middle position and
heat oven to 475 degrees. Place V-rack inside large roasting pan. Toss
potatoes, shallots, apples, 4 tablespoons butter, and reserved herb salt
in large bowl and transfer to pan. Arrange roast bone side down in
V-rack and brush with remaining 4 tablespoons butter. Roast until meat
is well browned and registers 110 degrees, about 1 hour.
3. Remove roast from oven and reduce oven
temperature to 300 degrees. Using 2 bunches of paper towels, flip roast
bone side up. Add apple cider to pan and return to oven, rotating
direction of pan. Roast until meat registers 140 degrees, 30 to 50
minutes. Place meat on carving board, tent loosely with aluminum foil,
and let rest for 15 to 20 minutes.
4. Transfer apple halves to blender, and potatoes
and shallots to bowl. Pour pan juices into fat separator, let liquid
settle for 5 minutes, and then pour into blender. Add chicken broth to
blender with apples and pan juices and process until smooth, about 1
minute. Transfer to sauce medium saucepan and bring to simmer over
medium heat. Season with salt and pepper to taste. Cover and keep warm.
Remove twine from roast, slice meat between bones, and serve with
vegetables and sauce.
Crown Roast of Pork
When roasted directly on a roasting pan, the perimeter of a
crown roast overcooks by the time the interior ring is done. Here’s how
we solved that problem and produced evenly cooked pork.
1. TIE ROAST
Using kitchen twine, make two loops around the widest part of the
roast and tie securely to help the crown hold its shape when flipped.
2. SET BONE SIDE DOWN
Place the pork bone side down on the V-rack and adjust the bones to
steady the roast. Roast about 1 hour, until meat is 110 degrees.
3. FLIP BONE SIDE UP
Using paper towels to protect your hands, flip the hot roast bone
side up and set it back on the V-rack to finish cooking in a gentle
oven.
Parmesan-Crusted Asparagus
Serves 4 to 6 as a side dish
Avoid pencil-thin asparagus for this recipe. Work quickly when
tossing the asparagus with the egg whites, as the salt will rapidly
begin to deflate the whites.
Ingredients
2
pounds (1/2-inch-thick) asparagus, trimmed
Salt and pepper
3
ounces Parmesan cheese, grated (1 1/2 cups)
3/4
cup panko bread crumbs
1
tablespoon unsalted butter, melted and cooled
Pinch cayenne
2
large egg whites
1
teaspoon honey
Instructions
1. Adjust oven rack to middle position and heat oven
to 450 degrees. Line rimmed baking sheet with aluminum foil and spray
with vegetable oil spray. Using fork, poke holes up and down stalks of
asparagus. Toss asparagus with ½ teaspoon salt and let stand for 30
minutes on a paper towel–lined baking sheet.
2. Meanwhile, combine 1 cup Parmesan, bread crumbs,
butter, ¼ teaspoon salt, 1/8 teaspoon pepper, and cayenne in bowl.
Transfer half of bread-crumb mixture to shallow dish and reserve
remaining mixture. Using stand mixer fitted with whisk, whip egg whites
and honey on medium-low speed until foamy, about 1 minute. Increase
speed to medium-high and whip until soft peaks form, 2 to 3 minutes.
Scrape into 13 by 9-inch baking dish and toss asparagus in mixture.
Working 1 spear at a time, dredge half of asparagus in bread crumbs and
transfer to baking sheet. Refill shallow dish with reserved bread-crumb
mixture and repeat with remaining half of asparagus.
3. Bake asparagus until just beginning to brown, 6
to 8 minutes. Sprinkle with remaining ½ cup Parmesan and continue to
bake until cheese is melted and bread crumbs are golden brown, 6 to 8
minutes. Transfer to platter. Serve.
Making the Coating Stick
POKE Perforating and salting the asparagus draws out excess moisture that could saturate the crumbs.
COAT Whipped egg whites help the crumbs adhere. Honey adds flavor and extra sticking power.
DREDGE Working one spear at a time keeps the bread crumbs from clumping.
Ramen Noodles are a Japanese noodle dish consists of wheat
noodles served in a meat or fish-based broth, Usually its flavored with
soy sauce and uses toppings such as sliced pork, green onions, and other
vegetables. Almost every locality in Japan has its own variation of
ramen,
A serving of ramen is high in carbohydrates and low in vitamins and
minerals. Adding vegetables & meats really make it a healthy meal.
Ramen soup tends to be high in sodium. Ramen noodles themselves contain
very little sodium so one can avoid drinking the soup OR using a low
sodium broth if a low-sodium diet is recommended for health reasons.
So here are some recipes that will add to that cheap little package of Ramin Noodles.
Ramen Noodle Snack Mix
Ramen Noodles are not only cheap but very versatile! This
recipe is a healthy snack for the kids or a great trail mix snack for
hikers, bikers & more. We take this on our camping trips as a great
snack.
This is an quick & easy Snack mix for the whole family!
Double or triple this recipe because it will get wiped out quick!
When Ramen goes on sale… at 20 cents a pack, stock up and you can make this recipe to even keep in the freezer.
Serves:quite a few
Prep Time:
Total Time:
Ingredients
3/4 stick butter (or margarine)
2 pkg oriental flavor Ramen noodles
3 tbsp sesame seeds
5 oz slivered almonds
1/2 c salted sunflower seeds (NOT in shell)
Instructions
Crunch 2 packages dry ramen noodles in the packets.
take out the season packets
Melt 3/4 stick of butter (or margarine) in frying pan.
brown the dry noodles in pan till light brown.
Add 3 tbsp sesame seeds, 5 oz slivered almonds & 1/2 c salted sunflower seeds (NOT in shell).
Toast to a richer brown
Sprinkle in 1 seasoning pack from the oriental ramen... let brown a bit more & cool
Store in zip bag & enjoy!
*** you can add different amounts of the
things you like more... if you like more sesame seeds or sunflower
seeds, add more to your taste.***
Chicken ramen stroganoff
Made with some leftovers
A cost cutting, nutritious meal,
Ingredients
About 1.5 lb cut up cooked Chicken
About 1/2 c chopped onions
1/2 lb chopped mushrooms.. can use a can of drained too
1 T Soy Sauce
Add 1/2 tsp. each of garlic powder
salt
and pepper (I like kosher salt but iodized is fine)
2 packages of chicken ramen noodles
2 small broccoli crowns
small container sour cream with chives mixed in
Instructions
Prepare Ramen by boiling in water. Drain & season with only 1 packet of seasoning.
Saute chicken pieces, onions mushrooms , and soy sauce. Add garlic powder, salt, and pepper.
Steam two small crowns of broccoli and cut off stems. Lightly Saute in with the chicken
Add small container of sour cream, and 1
tbsp. of chopped chives. Mix all together, cover and let the ingredients
blend for a few minutes.
Serve with Garlic bread & a good salad. ENJOY!
Breakfast Ramen Eggs-ellant
Or for a late night study snack
This recipe is fast, easy and cheap… plus it’s really
delicious!! You can serve it as any meal of the day or for a college
study snack late at night!
Serves:2 or 3
Ingredients
1 pgk. ramen noodles
8 oz. ground pork and sage breakfast sausage
4 large eggs
1/8 cup milk
1 med. tomato
seeded and diced
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1 tsp. salt
Chopped green onions (optional)
Instructions
Cook ramen noodles according to package directions, without adding flavor packet. Drain and rough-chop noodles. Set aside.
In a large frying pan, crumble and brown
sausage. Meanwhile blend together eggs and milk, until mixture is a
creamy yellow. When sausage is brown, add egg mixture, to pan. Cook for
two minutes, stirring frequently. Add tomato, tarragon, Chopped green
onions, pepper and salt, and ramen noodles. Continue cooking until eggs
are firm. Serve warm with toast, or pop it in a 350 degree oven only for
a few min. to brown a little.. Enjoy!
Feel free to add a bit of shredded cheese or a little salsa too!
Serves 4
Serves 4 to 6
Serves 4
Ramen Noodles are not only cheap but very versatile! This
recipe is a healthy snack for the kids or a great trail mix snack for
hikers, bikers & more. We take this on our camping trips as a great
snack.
A cost cutting, nutritious meal,
This recipe is fast, easy and cheap… plus it’s really
delicious!! You can serve it as any meal of the day or for a college
study snack late at night!
