Homemade Salad Dressing
Mom’s HomeStyle French
1 c. Ketchup
1 c. Sugar
1 c. Vinegar
1 c. oil
Mix well refrigerate overnight.
Variation: my mom sometimes adds finely chopped onion
========================
Creamy Cilantro and Lime Dressing
¾ c. Mayo
1 Tablespoon Oil
1 Tablespoon Apple Cider Vinegar (you could also use white)
2 teaspoons Lime juice (fresh or bottled)
½ c. FRESH cilantro
Salt and pepper to taste
Add everything to a food processor. Mix until smooth. USE ONLY FRESH CILANTRO!!
====================
Basic Fruity Vinaigrette
½ c. vinegar
½ c. oil
½ c. fruit juice
¼ c. sugar
Salt and pepper to taste
Mix well.
Monday, May 3, 2010
Oven Fries
Oven Fries
4-5 Potatoes
Cooking oil or Pam cooking spray
Seasoning salt and Pepper to taste
Preheat oven to 400 degrees. Wash and cut unpeeled potatoes into strips. Place in a single layer in the bottom of a roasting pan. Do not over crowd!
Drizzle potatoes with cooling oil or spray with Pam cooking spray. Season oiled potatoes salt and pepper. Toss them around until they are evenly coated with oil seasoning and oil.
Bake (uncovered) about 15 minutes. After 15 minutes, use a spatula to toss them around a bit and make sure that the get turned over. This is not a precise operation. You just want to make sure that both sides are evenly browned.
Continue cooking to desired crispness.
Variation: Use Sweet Potatoes
4-5 Potatoes
Cooking oil or Pam cooking spray
Seasoning salt and Pepper to taste
Preheat oven to 400 degrees. Wash and cut unpeeled potatoes into strips. Place in a single layer in the bottom of a roasting pan. Do not over crowd!
Drizzle potatoes with cooling oil or spray with Pam cooking spray. Season oiled potatoes salt and pepper. Toss them around until they are evenly coated with oil seasoning and oil.
Bake (uncovered) about 15 minutes. After 15 minutes, use a spatula to toss them around a bit and make sure that the get turned over. This is not a precise operation. You just want to make sure that both sides are evenly browned.
Continue cooking to desired crispness.
Variation: Use Sweet Potatoes
Homemade Peanut Butter Granola
Peanut Butter Granola
• 2 tablespoons margarine
• 1/3 cup natural peanut butter
• 1/3 cup honey
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 2 cups rolled oats
• 1/2 cup raisins (optional)
Begin by melting the margarine and peanut butter together in a 3-quart saucepan. (It doesn’t need to boil.)
Remove from heat. Add the honey, vanilla, cinnamon and salt. Stir the mixture until it is smooth and hot throughout. Add the oats. Stir until the oats are completely coated with the sticky gooey peanut butter mixture. It will be chunky. Turn the mixture into an ungreased cookie sheet, or a large 9 by 13-inch pan. Spread the granola out evenly and bake it at 375° for 10 minutes. It will be brown and crispy. Now remove it from the oven and allow it to cool right there in the pan. Break it up into pieces after it is cooled. Transfer the granola to a clean coffee can or sealed canister. Add the raisins, if you are using them, when the granola is cool.
Serving Suggestion:
Fruit and Yogurt parfait
Sweeten plain low fat yogurt granola with powdered sugar (or honey) to desired sweetness.
Layer cut fresh fruit, yogurt and granola for a yummy breakfast or dessert treat.
• 2 tablespoons margarine
• 1/3 cup natural peanut butter
• 1/3 cup honey
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 2 cups rolled oats
• 1/2 cup raisins (optional)
Begin by melting the margarine and peanut butter together in a 3-quart saucepan. (It doesn’t need to boil.)
Remove from heat. Add the honey, vanilla, cinnamon and salt. Stir the mixture until it is smooth and hot throughout. Add the oats. Stir until the oats are completely coated with the sticky gooey peanut butter mixture. It will be chunky. Turn the mixture into an ungreased cookie sheet, or a large 9 by 13-inch pan. Spread the granola out evenly and bake it at 375° for 10 minutes. It will be brown and crispy. Now remove it from the oven and allow it to cool right there in the pan. Break it up into pieces after it is cooled. Transfer the granola to a clean coffee can or sealed canister. Add the raisins, if you are using them, when the granola is cool.
Serving Suggestion:
Fruit and Yogurt parfait
Sweeten plain low fat yogurt granola with powdered sugar (or honey) to desired sweetness.
Layer cut fresh fruit, yogurt and granola for a yummy breakfast or dessert treat.
Homemade Fish Sticks
Oven Fried Fish Sticks
1 lb. codfish fillets (partly frozen works best)
3/4 c. dry bread crumbs
2 lg. eggs lightly beaten
1/4 tsp. garlic powder
1/2 tsp. seasoning salt
1/4 tsp. pepper
Dash of hot sauce
½ - ¾ c. cooking oil
Wash the fillets, and then pat them dry. Cut them into long pieces. Preheat oven to 400 degrees. Pour cooling oil into a shallow roasting pan. (There should be just enough oil to cover the bottom of the pan.)
Place bread crumbs in a bag. Add the seasonings and mix well. Break the eggs into a large bowl, add hot sauce and beat well. Place all of the egg mixture. Gently toss until all of the fish is coated. Then GENTLY place about ½ the fish in the bag of crumbs. Gently roll them in the seasoned bread crumbs until coated. Place breaded fish in roasting pan in a single payer. Repeat with the other ½ of fish. Fish can be close together in the pan, but should NOT be touching or overlapped.
Bake in a 400 degree oven for 10 minutes. Turn each piece of fish and bake another 8 minutes or until golden brown. Serve with tartar sauce.
Variations:
Waist Watchers Version – Eliminate the cooking oil. Spray the bottom of the roasting pan with a coat of Pam cooking spray. Once fish is in the pan, spray the top of the fish with Pam cooking spray.
Chicken Nuggets – Substitute chicken breast (cut into strips) for fish
Busy Moms – This recipe freezes well. Make a large back when you have time. Once they are completely cooled, freeze them in a Ziploc bag. Reheat in a 350 degree oven for about 15 minutes. They can be micro waved, but I don’t recommend it. (I’m sure the microwave taste is fine. I just don’t like to microwave food-that’s my own personal hang up).
Penny Pincher Version – Eliminate the egg, toss in 5 tablespoons of mustard instead.
Out of breadcrumbs – Use crushed crackers or cornflakes instead. Or toast up 6 pieces of bread until dark and run them through the food processor.
Tartar sauce:
Tartar sauce is just mayo and relish mixed together. You can add garlic, chopped onion or cayenne pepper to taste. We like the plain version best.
1 lb. codfish fillets (partly frozen works best)
3/4 c. dry bread crumbs
2 lg. eggs lightly beaten
1/4 tsp. garlic powder
1/2 tsp. seasoning salt
1/4 tsp. pepper
Dash of hot sauce
½ - ¾ c. cooking oil
Wash the fillets, and then pat them dry. Cut them into long pieces. Preheat oven to 400 degrees. Pour cooling oil into a shallow roasting pan. (There should be just enough oil to cover the bottom of the pan.)
Place bread crumbs in a bag. Add the seasonings and mix well. Break the eggs into a large bowl, add hot sauce and beat well. Place all of the egg mixture. Gently toss until all of the fish is coated. Then GENTLY place about ½ the fish in the bag of crumbs. Gently roll them in the seasoned bread crumbs until coated. Place breaded fish in roasting pan in a single payer. Repeat with the other ½ of fish. Fish can be close together in the pan, but should NOT be touching or overlapped.
Bake in a 400 degree oven for 10 minutes. Turn each piece of fish and bake another 8 minutes or until golden brown. Serve with tartar sauce.
Variations:
Waist Watchers Version – Eliminate the cooking oil. Spray the bottom of the roasting pan with a coat of Pam cooking spray. Once fish is in the pan, spray the top of the fish with Pam cooking spray.
Chicken Nuggets – Substitute chicken breast (cut into strips) for fish
Busy Moms – This recipe freezes well. Make a large back when you have time. Once they are completely cooled, freeze them in a Ziploc bag. Reheat in a 350 degree oven for about 15 minutes. They can be micro waved, but I don’t recommend it. (I’m sure the microwave taste is fine. I just don’t like to microwave food-that’s my own personal hang up).
Penny Pincher Version – Eliminate the egg, toss in 5 tablespoons of mustard instead.
Out of breadcrumbs – Use crushed crackers or cornflakes instead. Or toast up 6 pieces of bread until dark and run them through the food processor.
Tartar sauce:
Tartar sauce is just mayo and relish mixed together. You can add garlic, chopped onion or cayenne pepper to taste. We like the plain version best.
Baking - Lemon Snack Cake
LEMON SNACK CAKE
Make and bake this tangy lemon snack cake all in one pan.
Preparation time: 15 min Baking time: 30 min
Yield: 8 servings
Cake Ingredients:
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 Egg
2 teaspoons freshly grated lemon zest
1/4 cup butter or Margarine, melted
3/4 cup milk
Glaze Ingredients:
3/4 cup powdered sugar
1 tablespoon butter or Margarine, melted
2 to 3 teaspoons lemon juice
Heat oven to 350°F. Combine flour, sugar, baking powder and salt in lightly greased 8-inch square baking pan. Make 2 indentations in flour mixture. Set aside.
Combine egg and lemon zest in small bowl with fork; pour into 1 indentation. Pour 1/4 cup melted margarine in other indentation. Pour milk over all; mix well. (Some lumps will remain.)
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine powdered sugar, 1 tablespoon melted margarine and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake.
Make and bake this tangy lemon snack cake all in one pan.
Preparation time: 15 min Baking time: 30 min
Yield: 8 servings
Cake Ingredients:
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 Egg
2 teaspoons freshly grated lemon zest
1/4 cup butter or Margarine, melted
3/4 cup milk
Glaze Ingredients:
3/4 cup powdered sugar
1 tablespoon butter or Margarine, melted
2 to 3 teaspoons lemon juice
Heat oven to 350°F. Combine flour, sugar, baking powder and salt in lightly greased 8-inch square baking pan. Make 2 indentations in flour mixture. Set aside.
Combine egg and lemon zest in small bowl with fork; pour into 1 indentation. Pour 1/4 cup melted margarine in other indentation. Pour milk over all; mix well. (Some lumps will remain.)
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine powdered sugar, 1 tablespoon melted margarine and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake.
Homemade Fruit Flavored Soda
Homemade Fruit Flavored Soda
1 pkg unsweetened Kool-aid (any flavor)
1 c. sugar
1 ½ c. tap water
Seltzer
In a saucepan boil water. Stir in sugar. Cook over low heat until sugar is melted – stirring constantly. Stir in Kool Air powder until dissolved.
Set aside to cool.
In a tall glass mix 1 tablespoon of Kool aid syrup, ice and seltzer.
I keep this Kool aid syrup in a squeeze bottle in my refrigerator. That way it’s always handy.
Variation #1 - Pour a bit of the Kool-aid syrup over shaved ice for a summertime Icee treat.
Variation #2 – Use (thawed) frozen juice concentrate instead of Kool-aid syrup
1 pkg unsweetened Kool-aid (any flavor)
1 c. sugar
1 ½ c. tap water
Seltzer
In a saucepan boil water. Stir in sugar. Cook over low heat until sugar is melted – stirring constantly. Stir in Kool Air powder until dissolved.
Set aside to cool.
In a tall glass mix 1 tablespoon of Kool aid syrup, ice and seltzer.
I keep this Kool aid syrup in a squeeze bottle in my refrigerator. That way it’s always handy.
Variation #1 - Pour a bit of the Kool-aid syrup over shaved ice for a summertime Icee treat.
Variation #2 – Use (thawed) frozen juice concentrate instead of Kool-aid syrup
Homemade Ketchup
There are probably about a million homemade ketchup recipes out there in cyberspace. This one just happens to be my personal fav. It's been tested and reworked to perfection.
Homemade Ketchup Recipe
• 6 ounce can tomato paste
• 1/3 cup tap water
• 2 tablespoons vinegar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 pinch cloves
• 1 pinch allspice
• 1 pinch chili powder
• 1/3 cup brown sugar
This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.
To reduce the sodium content simply omit the salt.
As written this recipe makes 12-ounces or 24 servings, 1-tablespoon each.
The recipe freezes extremely well. When I have a time I make up a very large batch, place it in a Ziploc bag and freeze. When our ketchup supply runs low I simply thaw the frozen supply over night. Then I snip the corner of the Ziploc bag and squeeze it into an existing ketchup bottle.
Homemade Ketchup Recipe
• 6 ounce can tomato paste
• 1/3 cup tap water
• 2 tablespoons vinegar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 pinch cloves
• 1 pinch allspice
• 1 pinch chili powder
• 1/3 cup brown sugar
This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.
To reduce the sodium content simply omit the salt.
As written this recipe makes 12-ounces or 24 servings, 1-tablespoon each.
The recipe freezes extremely well. When I have a time I make up a very large batch, place it in a Ziploc bag and freeze. When our ketchup supply runs low I simply thaw the frozen supply over night. Then I snip the corner of the Ziploc bag and squeeze it into an existing ketchup bottle.
Subscribe to:
Posts (Atom)
