Archive for Author Chef Matt

Red Onion Dressing

Posted on by Leave a comment

Print
Red Onion Dressing
Submitted By: 
Recipe Type: Sauces
 
Ingredients
  • 1 med. red onion, chopped
  • 1 clove garlic
  • ½ C. sugar
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 tsp. celery seed
  • 3 tsp. Dijon mustard
  • ⅓ C. vinegar
  • ¾ C. vegetable oil
Instructions
  1. Combine all ingredients in a food processor until desired texture is reached.

 

Posted in Sauces

Creamy baked Mac and cheese

Posted on by Leave a comment

Print
Creamy baked Mac and cheese
Submitted By: 
Recipe Type: Casserole
 
Ingredients
  • 16 oz. elbow macaroni
  • 3 tbsp. butter
  • 1½ C. milk, divided
  • 2 large eggs, beaten
  • 1 lb. Velveeta cheese, cubed
  • 8 oz. each cheddar cheese and Monterrey Jack cheese, shredded
  • 1 tsp. salt
  • pepper to taste.
Instructions
  1. Heat the oven to 375 F.
  2. Cook the macaroni according to package instructions and drain.
  3. In a sauce pan, combine the Velveeta and ¾ C. milk. and melt, stirring continuously.
  4. Combine the cheese sauce and pasta. Add the remaining ingredients and mix together.
  5. Transfer mixture to a casserole dish and pour remaining cheese over the top.
  6. Bake until the cheese has melted and a light golden brown crust begins to form on the top.

 

Posted in Casserole, Comfort Food, Main Course, Pastas

Raddish Cake

Posted on by Leave a comment

Print
Raddish Cake
Submitted By: 
Recipe Type: Cake
Cook Time: 
Total Time: 
 
Ingredients
  • 3 C. flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 3 tbsp. milk
  • ½ tsp. salt
  • ¾ C. butter
  • ½ C. instant cocoa
  • 1 C. radishes, shredded and drained
  • 1½ C. sugar
  • 1 tsp. vanilla
  • 4 eggs
  • ½ C. sour cream
  • 1 tsp. orange peel, finely grated
Instructions
  1. Grease and flour a 9-10 inch cake pan.
  2. An a large bowl, cream the butter and sugar together.
  3. Add vanilla to the butter and mix until fluffy.
  4. Add one egg at a time beating after each addition.
  5. In a separate bowl, combine the flour, baking powder and baking soda and salt. Mix well.
  6. In another bowl, combine the remaining ingredients except for the cocoa.
  7. Combine all three mixtures together and mix until well blended.
  8. Retain one cup of the cake mix and pour the remaining into the cake pan.
  9. Mix the cocoa mix into the reserved batter and mix well. Pour over the top of the cake.
  10. Bake at 350 for 50-60 minutes.
  11. Serve with a frosting made of 1 C. powdered sugar, 4 tsp. milk and vanilla to taste drizzled over the top.

 

Posted in Cakes, Dessert

Caramel Sauce

Posted on by Leave a comment

Print
Caramel Sauce
Submitted By: 
Recipe Type: Sauce
 
Ingredients
  • 1 C. brown sugar, packed
  • ½ C. heavy cream
  • 4 tbsp. butter
  • ⅛ tsp. sea salt
  • 1 tbsp. vanilla
Instructions
  1. Melt the butter in a pot.
  2. Mix in brown sugar, cream and salt.
  3. Cover the pot and cook on low for about 7 minutes. Whisk occasionally.
  4. Remove the cover, add the vanilla and whisk in well.
  5. Cook for 1 more minute to allow mixture to thicken.
  6. Place in a jar and store in the refrigerator.

 

Posted in Sauces

Flour Tortillas

Posted on by Leave a comment

Print
Flour Tortillas
Submitted By: 
Recipe Type: Breads
 
Ingredients
  • 3 C. flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • ⅓ C. oil
  • 1 C. warm water
Instructions
  1. Combine all ingredients and mix together to form a dough.
  2. Cut off 1-2 inch pieces and flatten with a rolling pin.
  3. place on an ungreased skillet and cook on each side until brown flecks start to form.

 

Posted in International, Mexican

Crock Pot Cinnamon Almonds

Posted on by Leave a comment

Print
Crock Pot Cinnamon Almonds
Submitted By: 
Recipe Type: Snacks
 
Ingredients
  • 1½ C. sugar
  • 1½ C. packed brown sugar
  • 2 tbsp. cinnamon
  • ⅛ tsp. salt
  • 2 tsp. vanilla
  • 1 egg white
  • ¼ C. water
  • 3 C. almonds, whole
Instructions
  1. In a bowl, combine the egg white and vanilla and whisk together.
  2. Add the almonds and coat each almond.
  3. Stir in the sugar, brown sugar, salt and cinnamon.
  4. Spray the inside of your crock pot with non stick spray and put almonds inside.
  5. Cook on low, covered, for 3 hours, stirring every 20 minutes.
  6. Add the ¼ C. water and stir.
  7. Cook an additional 1 hour, covered, and stir every 20 minutes.
  8. Spread out and cool on a parchment lined cookie sheet.

 

Posted in Appetizer, Christmas, Holiday, Snacks

Mini German Pancakes

Posted on by Leave a comment

Print
Mini German Pancakes
Submitted By: 
Recipe Type: Breakfast
Cook Time: 
Total Time: 
 
Ingredients
  • 1 C. milk
  • 6 eggs
  • 1 C. flour
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ¼ C. butter, melted
Instructions
  1. Preheat the oven to 400
  2. Blend together all ingredients except the butter until smooth and lumb free.
  3. Blend in butter slowly.
  4. Grease muffin tins and fill each tin to just under ½ full.
  5. Bake for 15 minutes or until golden brown.
  6. A crater will form in the middle of each pancake. Fill the crater with the topping of your choice.

 

Posted in Breakfast

7-Up Biscuits

Posted on by Leave a comment

Print
7-Up Biscuits
Submitted By: 
Recipe Type: Breakfast
 
Ingredients
  • 4 C. Bisquick
  • 1 C. sour cream
  • 1 C. 7-Up
  • ½ C. butter, melted
Instructions
  1. Mix all ingredients together except for the melted butter.
  2. Melt the butter in the bottom of a baking dish.
  3. Place biscuits on the buttered dish and bake at 425 until golden brown.

 

Posted in Breads, Breakfast

Scottish Sausage

Posted on by Leave a comment

Print
Scottish Sausage
Submitted By: 
Recipe Type: Breakfast
 
Ingredients
  • 2 lbs. ground pork
  • 2 lbs. ground beef
  • 3 C. bread crumbs
  • 2 tsp. pepper
  • 2 tsp. coriander
  • 2 tsp. nutmeg
  • 2 tsp. salt
  • 1 C. water
Instructions
  1. Mix all ingredients together and mix by hand until well blended.
  2. Freezes well for future use.

 

Posted in Breakfast, International, Meats

Home Made Bisquick

Posted on by Leave a comment

Print
Home Made Bisquick
Submitted By: 
 
Ingredients
  • 5 C. all purpose flour
  • 3 tbsp. baking powder
  • 2 tsp. salt
  • 1 C. shortening or cold butter cut into small pieces
Instructions
  1. In a large bowl, combine the dry ingredients and cut in the shortening.
  2. Store in an airtight container.
  3. Use the same amounts that you would use when using Bisquick.

 

Posted in Main Course

Steak Marinade

Posted on by Leave a comment

Print
Steak Marinade
Submitted By: 
Recipe Type: Marinade
 
Ingredients
  • ⅓ C. soy sauce
  • ½ C. olive oil
  • ⅓ C. lemon juice
  • ¼ C. Worcestershire sauce
  • 1½ tbsp. garlic powder
  • 3 tbsp. dried basil
  • 1½ tbsp. dried parsley flakes
  • 1 tsp. ground white pepper
  • ⅛ tsp. cayenne pepper
  • 1 tsp. minced fresh garlic
Instructions
  1. Combine all ingredients.
  2. Pour marinade over meat cover and refrigerate for at least 8 hours or longer.
  3. cook meat as directed.

 

Posted in Marinades

Butterscotch Brownies

Posted on by Leave a comment

Print
Butterscotch Brownies
Submitted By: 
Recipe Type: dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • ¼ C. butter
  • 1 C. packed brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • ¾ C. flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 C. walnuts, chopped
  • Powdered sugar
Instructions
  1. Preheat oven to 350F.
  2. Grease and flour an 8X8 baking pan.
  3. In a saucepan, melt butter and stir in brown sugar until dissolved. Allow to cool slightly.
  4. Pour butter and sugar mixture into a mixing bowl and add egg and vanilla. Mix well.
  5. Sift flour into bowl and add baking powder and salt. Mix well.
  6. Stir in walnuts.
  7. Pour mixture into the prepared baking dish and bake for 25 minutes.
  8. Remove from oven and allow to cool.
  9. Dust with powdered sugar, cut into bars and serve.

 

Posted in Chocolate, Dessert

Zucchini Cake

Posted on by Leave a comment

Print
Zucchini Cake
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • Cake:
  • 1½ C. flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 2 tsp. cinnamon
  • 3 large eggs
  • 1¼ C. vegetable oil
  • 1 C. granulated sugar
  • 1 C. packed brown sugar
  • 2 tsp. vanilla
  • 2 C. shredded zucchini, lightly packed
  • 1 C. chopped walnuts
  • Glaze:
  • 1 C. confectioner's sugar
  • 2 tbsp. hot water
Instructions
  1. Preheat oven to 325 degrees. Butter Frankfort Ring mold.
  2. Sift together the dry ingredients.
  3. Add eggs, oil, sugars, and vanilla. Stir until combined.
  4. Add zucchini and walnuts, and mix well.
  5. Pour batter into prepared pan.
  6. Bake 50-60 minutes, or until tester inserted in the middle of cake comes out clean.
  7. Allow cake to cool in pan 5-10 minutes, then remove from pan to finish cooling on wire rack.
  8. Sprinkle with powdered sugar or glaze.
  9. Glaze: While beating, add water to sugar a few drops at a time until the glaze is just thin enough
  10. to pour. Pour it over the cake and let it dribble down the sides.

 

Posted in Cakes, Dessert

Lemon Citrus Savarin Ring Cake

Posted on by Leave a comment

Print
Lemon Citrus Savarin Ring Cake
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • Cake:
  • 1 (18.25 oz) yellow cake mix
  • ½ C. butter, softened
  • 3 eggs
  • ⅔ C. orange juice concentrate (undiluted)
  • 1 tsp. lemon zest
  • scant ¼ C. powdered sugar, for garnish
  • Lemon Glaze:
  • ⅓ C. fresh lemon juice
  • ½ C. honey
Instructions
  1. Combine lemon juice and honey in small saucepan. Warm over low while stirring until blended.
  2. Preheat oven to 350 degrees.
  3. In large bowl, combine cake mix, butter, eggs, orange juice and lemon zest.
  4. Beat on low speed to blend, then beat on medium for 2 minutes.
  5. Pour batter into greased and floured Vienna Ring pan.
  6. Bake for 45-50 minutes, or when cake tester comes out clean.
  7. Remove cake from oven and let cool for 10 minutes in pan, then turn out on platter.
  8. While still lukewarm, poke holes over surface with toothpick and spoon Lemon Glaze over.
  9. When glaze has soaked into cake, sift powdered sugar lightly over for decoration.
  10. Before serving, fill ring with fresh strawberries, orange segments, green grapes and red grapes.

 

Posted in Cakes, Dessert

Chocolate Cupcakes with Coconut Filling

Posted on by Leave a comment

Print
Chocolate Cupcakes with Coconut Filling
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • Filling:
  • 8-oz package cream cheese, softened
  • ⅓ C. granulated sugar
  • 1 large egg
  • 1 C. sweetened coconut flakes
  • ⅛ tsp. almond extract (optional)
  • Chocolate batter:
  • 1½ C. all-purpose flour
  • 1 C. granulated sugar
  • ¼ C. baking cocoa
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 C. water
  • ⅓ C. vegetable oil
  • 1 tbsp. white vinegar
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350 degrees and line muffin tins with paper cups.
  2. To make filling: Beat together cream cheese and sugar.
  3. When smooth, beat in egg.
  4. Stir in coconut and almond extact (if using). Set aside.
  5. Leftover filling can be refrigerated at least 1 week (for another batch later).
  6. To make batter: Stir together four, granulated sugar, baking cocoa, baking soda and salt.
  7. Add water, vegetable oil, white vinegar and vanilla extract.
  8. Fill paper cups a little less than half full.
  9. Top again with a spoonful of chocolate batter.
  10. Bake 25 minutes, or until done.
  11. Sift powdered sugar on tops.
  12. Makes 18 cupcakes.

 

Posted in Dessert
« Older Entries Recent Entries »