1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients in a blender. Blend on high speed for about
30 seconds or until all of the ginger is well−pureed.
Makes 1 3/4 cups.
1/2 cup dark soy sauce
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp powdered ginger
2 Tbls. freshly ground black pepper
1/2 tsp Tabasco
1/2 tsp liquid smoke seasoning
2 lbs lean beef brisket, eye−of−round or flank steak,
How To :
trimmed completely of fat and cut across grain into
slices 1/4 inch thick
To aid in slicing meat thinly, freeze the meat slightly
until ice crystals are formed.
Blend all ingredients except meat in small bowl. Dip each piece
of meat into marinade, coating well. Place in shallow dish.
Pour remaining marinade over top, cover and refrigerate
overnight.
Oven method: Preheat oven to lowest setting (about 130F).
Place several layers of paper towels on baking sheets. Arrange
meat in single layer on prepared sheets and cover with
additional toweling. Flatten meat with rolling pin. Discard
towels and set meat directly on oven racks, with foil below
to catch any drips.
Let dry 8 to 12 hours (depending on temperature of oven).
Dehydrator method: Arrange meat on trays in single layer and
dehydrate 10 to 12 hours, depending on thickness.
Store jerky in plastic bags or in tightly covered containers in
cool, dry area.
1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2−4 Tbs. butter (melted)
How To :
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.
Pita Bread (2 or 3 whole)
1 − 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 Ounce pkg fresh mushrooms
3−4 cloves garlic
1 Teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 Tablespoon flour
How To :
Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3−4 min. In separate pan, saute onion, garlic, until
onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just
done. Preheat oven to 425. Using a very sharp bread knife, split each pita
bread so that you have two round flat pieces instead of one thick one.
Place each piece of bread on a cookie sheet or pizza pan. Spread spinach
sauce over each. Top with tomato mixture, being careful to avoid the juice.
Bake for 5 to 7 min. Watch closely so that the edges of the pita don't
burn
2 thick slices of french bread
softened butter
mayonnaise
1/3 cup shredded cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tsps. bullseye barbecue sauce
How To :
Butter one slice of bread and put butter side down into preheated skillet,
on medium heat. Spread the up side of the slice with mayo. Sprinkle on half
of cheese. Heat the turkey and ham slices in the same skillet for about 30
seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauce
over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.
Butter the second slice of bread on one side and put on top, with butter
side up. The first bread slice should be brown, flip sandwich over and brown
the second side for 2−3 minutes, or till golden brown. Remove from skillet,
cut in half diagonally and serve with additional bbq sauce.
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
How To :
Combine all the ingredients except the steaks in a baking dish or resealable
plastic storage bag; mix well. Add the steaks; cover (or seal) and
refrigerate for 2 hours, or overnight. Preheat the grill to medium−high
heat. Grill the steaks for 12 to 15 minutes, or until desired doneness,
turning them over halfway through the grilling.
2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans
How To :
Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan.
Sift flour into a bowl. Mix flour, baking powder, salt, and baking
soda. Set aside. Melt butter. In mixing bowl, place melted butter
and add sugar, mixing well. Add eggs and vanilla, mixing well.
Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all.
Bake for 25 − 30 minutes.
1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups Frozen egg noodles
1 In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides. 2 Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Ingredients:
1/4 c Finely Ground Coffee
1 1/2 c Cold Water
2 Strips Lemon Peel
How To:
Fill filter section of a steamed-pressure coffeepot with water. Place filter in base and screw
on top portion of coffeepot. Heat over medium heat until coffee begins to bubble into top
portion. Reduce heat to low and simmer until bubbling stops. Serve immediately. Garnish
with lemon peel.
Ingredients:
2 c Milk
2 tb Sugar
2 ts Instant coffee
3 tb Vanilla ice cream
Strong coffee; cold
How To:
Add ingredients in blender in order given and mix at high speed for 5 minutes or until
blended. Pour into frosted glass.
Ingredients:
8 c Hot coffee
1 c Dark rum
3/4 c Sugar
2 Cinnamon sticks
12 Cloves (whole)
How To:
In a very large heavy saucepan, combine all the ingredients, cover and keep on low heat for
about 2 hours. Serve in coffee mugs.
Ingredients:
3 c Chilled double-strength coffee
1 tb Sugar
1 c Half and half
4 Scoops (1 pint) coffee ice cream
3/4 c Chilled club soda
Sweetened whipped cream, 4
Maraschino cherries,
Chocolate curls or cocoa, for garnish, optional
How To:
Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the
coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired
with whipped cream, cherries, chocolate curls or cocoa
Ingredients:
2 c Half-and-half
15 oz Can cream of coconut
4 c Hot brewed coffee
Sweetened whipped cream
How To:
Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat,
stirring constantly. Stir in coffee.
Serve with sweetened whipped cream.
Ingredients:
2 tb Instant coffee
1/4 c Sugar
1 ds Salt
1 oz Squares unsweetened chocolate
1 c Water
3 c Milk
Whipped cream
How To:
In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until
chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring
constantly until heated. When piping hot, remove from heat and beat with rotary beater
until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of
each. Makes 6 servings.
Ingredients:
1/3 c Ground coffee
¼ ts Freshly ground nutmeg
½ ts Chocolate extract
½ ts Almond extract
¼ c Toasted almonds, chopped
How To:
Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir
in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter
of an automatic drip coffee maker. Add 6 cups water and brew
Ingredients:
3/4 c Ground Coffee
2 2/3 c Water
Ground Cardamom
1/2 c Sweetened Condensed Milk
How To:
Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into
4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the
condensed milk; stir to blend.
Ingredients:
1 c Skim milk
1 1/2 ts Instant coffee
2 pk artificial sweetener
2 dr Brandy or rum flavouring
1 ds Cinnamon
How To:
In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved.
Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave.
Ingredients:
1/2 c Half-and-half
1/2 c Freshly brewed espresso
2 tb Brandy
2 tb White rum
2 tb Dark creme de cacao
Sugar
How To:
Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes.
Divide espresso coffee between 2 cups. Add half of brandy and creme de cacao to each cup.
Re-whisk half-and-half and pour into cups. Sweeten to taste with sugar.
Ingredients:
1/4 c Instant espresso or instant dark-roast coffee
2 c Boiling water
1/2 c Heavy cream, whipped
Cinnamon, nutmeg, or finely shredded orange peel
How To:
Dissolve coffee in boiling water. Pour into small, tall cups filling only about half full. Offer
sugar. Now pass whipped cream-- everyone adds a spoonful, dashes It with cinnamon,
nutmeg, or orange peel, then folds the cream into coffee
Ingredients:
1/3 c Powdered non-dairy creamer
1/3 c Sugar
1/4 Dry instant coffee
1 Or 2 orange hard candies (crushed)
How To:
Blend all ingredients together in mixer. Mix 1 Tb with 3/4 cup hot water. Store in airtight
jar.