Pie Crust
4 1/2 tablespoons butter, melted
1 1/2 cups of graham cracker crumbs
2 1/4 tablespoon granulated sugar
...Preheat your oven to 325 degrees. Mix together the graham crackers crumbs, sugar and the butter using a fork mix well. Press mixture firmly into the bottom of a 9 or 10 inch pie dish. Bake in the oven at 325 degrees for about 15 minutes or til lightly brown. Do Not Burn! Remove and let cool while preparing the filling.
Filling & Topping
2 - 14 ounce cans of sweetened condensed milk
1 1/4 cups key lime juice
2 large eggs, lightly beatened
1 cup sour cream
4 tablespoons powdered sugar
... Whisk together the condensed milk, key lime juice and eggs until they are well blended. Pour mixture into the above prepared crust and bake at 325 degrees til set, about 20 minutes. Remove from oven and let chill for 4 1/2 hours. Combind sour cream and the powdered sugar and spread evenly over chilled pie.
Enjoy!
Wednesday, April 21, 2010
Bean Pie
3 cups granulated sugar
1/2 pound unsalted butter
2 tablespoon cinnamon
2 tablespoons corn starch
5 eggs well beaten
3 cups cooked navy beans, mashed through a food strainer
2 cups evaporated milk
5 drops yellow food color
1 teaspoon lemon extract
Heat oven to 450 degrees. In a medium size bowl, cream together sugar and butter. Add eggs and mix well. Add milk. food color and lemon extract, blend well. Pour mixture into 3 pie shells. Bake 5 minutes at 450 degrees then reduce heat to 325 degrees and bake another 45 minutes. Cool and enjoy!
Let me know how you likw this one.
1/2 pound unsalted butter
2 tablespoon cinnamon
2 tablespoons corn starch
5 eggs well beaten
3 cups cooked navy beans, mashed through a food strainer
2 cups evaporated milk
5 drops yellow food color
1 teaspoon lemon extract
Heat oven to 450 degrees. In a medium size bowl, cream together sugar and butter. Add eggs and mix well. Add milk. food color and lemon extract, blend well. Pour mixture into 3 pie shells. Bake 5 minutes at 450 degrees then reduce heat to 325 degrees and bake another 45 minutes. Cool and enjoy!
Let me know how you likw this one.
Corn Bread
1/4 cup shortening or butter
1 cup yellow corn meal
1 cup all-purpose flour
2 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt (optional)
1 cup milk
1 egg, beaten
Heat your oven to 425 degrees. Heat butter in 10 inch oven proof skillet or 9 inch square baking pan in oven for about 3 minutes or until butter melts. Tilt skillet or pan to coat bottom evenly. Combine dry ingredients, Add milk and egg, mix until blended. Add melted butter and mix well again. Pour into hot skillet and bake 20 to 25 minutes or when a wooden pick is inserted it comes out clean. Depending your cutting size this will serve about 10 guest.
Serve with: Beans, Chicken, Chili and Beans or Stews. Or just by it's self split and topped with butter and honey
1 cup yellow corn meal
1 cup all-purpose flour
2 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt (optional)
1 cup milk
1 egg, beaten
Heat your oven to 425 degrees. Heat butter in 10 inch oven proof skillet or 9 inch square baking pan in oven for about 3 minutes or until butter melts. Tilt skillet or pan to coat bottom evenly. Combine dry ingredients, Add milk and egg, mix until blended. Add melted butter and mix well again. Pour into hot skillet and bake 20 to 25 minutes or when a wooden pick is inserted it comes out clean. Depending your cutting size this will serve about 10 guest.
Serve with: Beans, Chicken, Chili and Beans or Stews. Or just by it's self split and topped with butter and honey
Wednesday, October 7, 2009
Breakfast Potato Casserole
This is a great alternative to the standard way of frying potatoes for breakfast.
We began with
1 lb peeled grated potatoes (if using fresh potatoes be sure to rinse them well so they don't turn color)
1/4 cup melted butter or margarine
4 oz chopped white onion
12 oz sour cream
12 oz cottage cheese
... combine the potatoes, sour cream, onion, and cottage cheese, mix well, then add the butter or margarine to the potato mixture and mix well. Pre heat your oven to 350 degrees. Prepare a baking pan with non stick spray or brush with butter ( pyrex works best) this allow you to see thru the dish so it does not get to brown on the bottom. Pour potato mixture into pan and place into the oven, bake for 45-50 minutes until the top of the potatoes are a little golden. Spoon onto plate and garnish with fresh chopped parsley.
Serve with crisp bacon and scrambled cheese eggs and a buttermilk biscuit with honey butter.
I hope you enjoy this dish, it is one of my favorites.
We began with
1 lb peeled grated potatoes (if using fresh potatoes be sure to rinse them well so they don't turn color)
1/4 cup melted butter or margarine
4 oz chopped white onion
12 oz sour cream
12 oz cottage cheese
... combine the potatoes, sour cream, onion, and cottage cheese, mix well, then add the butter or margarine to the potato mixture and mix well. Pre heat your oven to 350 degrees. Prepare a baking pan with non stick spray or brush with butter ( pyrex works best) this allow you to see thru the dish so it does not get to brown on the bottom. Pour potato mixture into pan and place into the oven, bake for 45-50 minutes until the top of the potatoes are a little golden. Spoon onto plate and garnish with fresh chopped parsley.
Serve with crisp bacon and scrambled cheese eggs and a buttermilk biscuit with honey butter.
I hope you enjoy this dish, it is one of my favorites.
Sunday, September 27, 2009
Making The Perfect Teriyaki Chicken
If you want to impress or show off your cooking skills, make this dish for someone you care about.
The secret is constant basting. Let's began:
You want to start off by making your Teriyaki sauce. Not to worry, Recipe below
1/2 cups soy sauce, any brand, but if you use low sodium, use 1/2 the water
1-1/2 cup water
1-1 1/2 cups granulated sugar
1/4 cup olive oil
3 tablespoons chopped or ground garlic (do not use powder)
1 tablespoon ground ginger
1/2 cup red wine
Mix well in a container deep enough so there is no mess. Keep it clean!
... take 4 bone-in chicken breast and marinate with the Teriyaki sauce you just made.
Another secret, marinate in a container large enough so you can put a weight on top of the chicken.
I use a plate that fits inside the marinating container. This forces the marinate into the chicken once you remove the weight. Marinate over night.
Next Day: Get a baking pan large enough to hold the chicken and the marinate. Place the chicken in the pan first with the skin side up. Pour over the marinate and place in a pre-heated oven at 350 degrees. Do Not cover. It's gonna take about 40 - 50 minutes. Let's say about an hour. Or until the inside temperture reaches 155 degrees. Okay so you don't have a thermometer, pierce the thickest part of the breast with a knife, if the juice where you pierced it is clear it's ready, if it's red or a little red more cooking time is needed. But here's the secret part, you have to baste ( spoon the liquid over the chicken) as it bakes with the Teriyaki sauce. You will need to do this about every 10 - 12 minutes. I know this is a lot of basteing but you will be rewarded with the best Teriyaki chicken you will ever taste. The finished product ( if you basted correctly) will be 4 pieces of juicy golden brown chicken. Serve with fresh steamed Long grain rice and sauteed Bok- Choy. Try spooning some of the sauce over the rice. If you enjoyed this recipe I will post more. And if you have a recipe that's not working for you I can help. Just let me know. Because I love to Cook.
The secret is constant basting. Let's began:
You want to start off by making your Teriyaki sauce. Not to worry, Recipe below
1/2 cups soy sauce, any brand, but if you use low sodium, use 1/2 the water
1-1/2 cup water
1-1 1/2 cups granulated sugar
1/4 cup olive oil
3 tablespoons chopped or ground garlic (do not use powder)
1 tablespoon ground ginger
1/2 cup red wine
Mix well in a container deep enough so there is no mess. Keep it clean!
... take 4 bone-in chicken breast and marinate with the Teriyaki sauce you just made.
Another secret, marinate in a container large enough so you can put a weight on top of the chicken.
I use a plate that fits inside the marinating container. This forces the marinate into the chicken once you remove the weight. Marinate over night.
Next Day: Get a baking pan large enough to hold the chicken and the marinate. Place the chicken in the pan first with the skin side up. Pour over the marinate and place in a pre-heated oven at 350 degrees. Do Not cover. It's gonna take about 40 - 50 minutes. Let's say about an hour. Or until the inside temperture reaches 155 degrees. Okay so you don't have a thermometer, pierce the thickest part of the breast with a knife, if the juice where you pierced it is clear it's ready, if it's red or a little red more cooking time is needed. But here's the secret part, you have to baste ( spoon the liquid over the chicken) as it bakes with the Teriyaki sauce. You will need to do this about every 10 - 12 minutes. I know this is a lot of basteing but you will be rewarded with the best Teriyaki chicken you will ever taste. The finished product ( if you basted correctly) will be 4 pieces of juicy golden brown chicken. Serve with fresh steamed Long grain rice and sauteed Bok- Choy. Try spooning some of the sauce over the rice. If you enjoyed this recipe I will post more. And if you have a recipe that's not working for you I can help. Just let me know. Because I love to Cook.
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