Apple Tapioca

From Teena Read

Makes one quart. OK to increase for canning.

Mix together:

1/3 c. tapioca

1 c. firmly packed brown sugar

4 c. sliced tart apples 2 c water

2 c. water

1/4 t. cinnamon

1/4 t. salt

Let stand 5 minutes. 

Let stand 5 minutes. Place mixture in a sauce pan. Bring to a boil, stirring often. Simmer till apples are tender (about 12 minutes). Fill jars, wipe rims, apply lids and rings and process in a boiling water canner for 20 minutes.

Serve warm or cold, as topping for ice cream, filling for pie shell or base for apple crisp.

Garlic Dill Pickles

From Marissa McClellan of FoodinJars.com. 

Makes approximately 8 pints (total yield varies depending on size of cucumbers).

2 overflowing quarts of pickling cucumbers, sliced into fat coins*
4 cups apple cider vinegar
4 cups water
6 tablespoons pickling salt
16 garlic cloves, peeled (2 per jar)**
1/4 teaspoon crushed red pepper per jar
(2 teaspoons total)
1 teaspoon dill seed per jar (8 teaspoons total)
1/2 teaspoon black peppercorns per jar
(4 teaspoons total)

Wash and slice the cucumbers. In a large saucepot, combine vinegar, water and salt. Bring to a simmer. Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving ½ inch headspace.Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.

If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they’re cool.

*I use slices because I find that they are easiest to pack into jars. However, you could also choose to make spears, halves or pickle the cucumbers whole.

**I like to peel the garlic by leaning on it ever so slightly with the side of a chef’s knife. This bruises the garlic a bit and gets its pungent flavor into the brine/cucumbers more effectively.

***Some people have reported that this level of spice leaves their pickles far too spicy. If your red chili flakes are particularly fresh or potent and you’re not a huge fan of spice, consider reducing the amount.

Sweet & Sour Sauce

From my grandmother Grace Taylor. This is one of my favorite recipes to can. It is also a great recipe to make for dinner, though you might want to half it if you are not cooking for a crowd.

Makes 12 pints or 6 quarts.

8 cups tomatoes, diced
2 1/2 cups onions, chopped
1 can mandarin oranges
2 can pineapple tidbits
5 cups bell peppers, chopped
7 cups white sugar
3 cups cider vinegar
1/2 cups soy sauce
1 cups cornstarch

Combine all except pineapple juice & cornstarch. Cook until onions are translucent. Combine cornstarch with pineapple juice and add to pot and let thicken. At this point it is ready to serve immediately. If you are canning it, fill jars with sauce, wipe rims, apply lids and rings and process in a boiling water canner for 35 minutes.

Standard Tomato Sauce

From the USDA Complete Guide to Home Canning, 2009 edition

Whole tomatoes
Lemon juice

A bushel of tomatoes weighs a little more than 50 pounds and will produce 10-12 quarts of thin tomato sauce. The thicker you make your sauce, the lower the yield.

Wash, remove stems and trim off bruised or discolored portions from tomatoes. Cut a good portion of the tomatoes into quarters and put directly into a large, hot saucepan and crush them with a potato masher. Continue to slowly add and crush freshly cut tomato quarters to the mixture, stirring occasionally.

Simmer for another five minutes, then remove from heat and press the heated tomato mixture through a medium sieve or food mill to remove skins and seeds. Return to heat, simmer and reduce the sauce until you reach the desired consistency.

Add 2 tablespoons lemon juice to clean, hot quart-sized canning jars, adding salt if you like. Fill hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims, apply lids and rings and process in a boiling water canner for 45 minutes.

White Peach Sauce

From Marisa McClellan of FoodinJars.com

10 pounds of peaches, halved and peeled
3 cups sugar
1 vanilla bean, split and scraped
10 tablespoons bottled lemon juice (this is 1/2 cup plus 2 tablespoons)

Cook the peaches down in a large, non-reactive pot, using a potato masher to help them break down and release their juice. Add the vanilla bean seeds and the pod so that the vanilla flavor will infuse all the peaches.

After approximately 20 minutes over medium heat, the peaches should be fairly well cooked down. Remove the vanilla bean from the pot (making sure to squeeze all the goodness from it). If you like your sauce chunky, leave as is. If you want a smoother consistency, puree with an immersion blender.
Taste and add sugar to achieve your desired sweetness. I found a happy, flavorful place at 3 cups, but depending on the innate sweetness in the peaches, you might be able to stop at 2 cups. Or you might need to add more. It’s up to you.

Pour peach sauce into pints, leaving a bit more than an inch of headspace. Add 1 tablespoon of lemon juice to each jar and stir in with a chopstick or plastic spoon. Wipe rims, apply lids and process for 15 minutes in a boiling water canner.

If you want to make butter from some of the sauce, reserve 6-8 cups of sauce and cook down in a slow cooker (making sure to add 1 tablespoon of lemon juice for every two cups of sauce at the beginning of cooking).

Apple Pie Filling

From my grandmother Grace Taylor

Makes sauce for 7 quarts of apples.

5 cups sugar
10 cups water
1 cups cornstarch
2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 cup lemon juice
Sliced apples of your choice

Mix all ingredients together in a pan, boil until it thickens a bit. Put a little in the bottom of each bottles. Fill with sliced apples, then fill to top with sauce. Wipe rims, apply lids and rings and process in a boiling water canner for 20 minutes for quarts, 15 minutes for pints.

A tip about slicing apples for canning: I use the peeler, corer, slicer gadget that spiral cuts the apple while peeling and coring it. After I do each apple, I slice it in half top to bottom and place it in a bowl of water with a few tablespoons of either Fresh Fruit (a canning product) or lemon juice added. This will keep the apples moist and not turn brown by the time you are ready to pack the jars and add the sauce.

Red Ribbon Salsa

From Melinda Hixson, Utah State Fair ribbon winner

Makes 3 pints. You can 4 times it to get 2 batches of pints or 1 batch of quarts.

4 cups tomatoes, peeled, diced and drained
1 green pepper, chopped
1 onion, chopped
1 jalapeno chili, seeded and chopped
1 anaheim chili, chopped
3 cloves garlic, chopped fine
3/4 cup red wine vinegar
1 8-oz can tomato sauce or 1 cup homemade
1 tablespoon salt (preferably canning salt)

Combine and simmer 1 hour. Fill jars, wipe rims, apply lids and rings and process in a boiling water canner for 45 minutes.

This is the salsa we made at the September R.S. canning class. If you use Roma or plum tomatoes, and set them in a strainer while you are prepping the ingredients, a majority of the water will drain out and your salsa will end up thicker. We also fire roasted the peppers on the grill and let them cool in a paper bag before peeling off the blackened skins.

Chicken-Seafood Creole Gumbo

My mom used to put canned whole tomatoes in her's and chicken, too.

Prep Time: 20 minutes
Cook Time: 50 minutes
Ready In: 1 hour, 10 minutes

Ingredients
1 pound crab meat
1 pint oysters
1 pound raw shrimp
1/2 cup vegetable oil
1/2 cup flour
2 large onions, diced
1/2 cup green pepper, diced
1/2 cup chopped celery
1/2 tsp garlic salt
1/2 tbsp red pepper
2 bay leaves
2 quarts water
1 cup green onion tops
1 tbsp file' (optional)
Salt and pepper, to taste

Directions
First you make a dark roux with the flour and oil in a large heavy bottomed pot. When oil is hot add flour and stir constantly until it turns dark brown in color. Be careful not to burn the roux. If it burns, you will have to start over. Saute the onion, pepper, and celery in roux. Add the water and the seasonings and cook for 1/2 hour.

Add shrimp and cook for 10 minutes. Add crabmeat, oysters and green onions, and simmer for 10 more minutes. Remove from heat. Allowing gumbo to sit on the stove for at least an hour after it is completed greatly increases the flavor.

Serve over rice.

File' is a thickening agent that you can add to gumbo when it is fully cooked. You /have/ to add file' powder. Some like it, some don't. Do not add during the cooking process. Salt and pepper are very important to the end results of this dish. So adjust seasoning accordingly.

Gumbo is not made the same way by any two people, feel free to add or remove any ingredients that you like. You can make a very thick  gravy or a very thin gravy. It's all up to you.  Smoked sausage can be added, too. If  you add tomatoes you then have Creole Gumbo.

Impossible Pumpkin Pie Cupcakes

2/3 cup all purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tsp pumpkin pie spice
1 15-oz can pumpkin puree

1/2 cup sugar
1/4 cup brown sugar

2 large eggs

1 tsp vanilla extract

3/4 cup half and half (or evaporated milk)

Preheat the oven to 350F.
Line a 12-cup muffin tin with paper or silicone liners.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice

In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined.
Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.

Fill each muffin cup with approximately 1/3 cup of batter.

Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.

Chill cupcakes before serving.
Top with lightly sweetened whipped cream.
Makes 12

Pani Popo

Ingredients
1 pkg Frozen rolls
1 12-14 oz can Coconut milk (Thai brand or can use frozen thawed)
1-2 Tbsp Sugar

Cooking Instructions
Spray 9 x 13" cake pan with cooking spray. Put frozen rolls in pan (leave 1 in. space in-between for raising). Cover rolls and thaw for 1-2 hours. When rolls have risen about 1/2 way add the prepared coconut milk. To prepare coconut milk: Add 1-2 tbsp. sugar (or more to your own taste) to coconut milk, mix together, and pour over rolls. Let rolls rise the rest of the way (should be even with top of cake pan).

Bake at 350 degrees until tops of rolls are golden brown (approx. 25-30 min). Take out and cool to room temperature (coconut milk will thicken as it bakes and bottoms of buns will be sticky.) Best eaten when warm and sticky!!!!!

Dulce de Leche Cream Cake

1 (18.25-ounce) package white or yellow cake mix
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
1/3 cup caramel ice cream topping
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/3 cup sliced almonds, toasted
    1.    Prepare cake mix according to package directions for 13 x 9-inch baking pan; cool completely in pan on wire rack.
    2.    Place sweetened condensed milk in a large, microwave-safe bowl. Microwave on MEDIUM power, stirring halfway through, for 4 minutes. Reduce to MEDIUM-LOW power; microwave, stirring with wire whisk every few minutes, for 16 to 24 minutes or until thick and light caramel colored. Stir in caramel topping. Cool for 15 minutes. Spread evenly over cake. Cool completely.
    3.    Beat cream in a large mixing bowl until soft peaks form. Add sugar and vanilla extract; beat until stiff peaks form. Spoon over cake; sprinkle with almonds. Refrigerate for 1 to 2 hours.

Gingerbread Cake

1/2 c. butter
1 c. sugar
1 egg, beaten
1 c. molasses
2 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. ginger
1 c. hot water

Preheat oven to 350°F.
Bake until a toothpick inserted in center of cake comes out clean (around 35-45 minutes); allow to cool. Slice desired amounts and cover with Gingerbread Glaze.

GINGERBREAD GLAZE:

6 tbsp. butter
1 c. sugar
3 tbsp. flour
1 1/2 c. hot water

Mix and let cool a little then add 3 egg yolks. Cook above mixture until nearly thick.
Add slowly:

3 tsp. vanilla
1/4 tsp. salt

Sweet Potatoes in Coconut Milk

    •    3 large sweet potatoes or yams
    •    5 tablespoons real maple syrup
    •    cinnamon to taste
    •    1 can of coconut milk 13.5oz
    •    sprinkle of cinnamon sugar mixture if you have it. (or make your own).
Directions
    1.    Spray a small casserole dish or 10 inch pie plate with cooking spray. Pre-heat your oven to 350f.
    2.    Prepare the sweet potatoes. Wash the skin and cook them each separately for 5 minutes on high in the microwave on a small plate. (You may need slightly more than 5 minutes depending on the size of the individual potato.) Once the potatoes are cooked, remove the flesh from the skins with a spoon into either a mixing bowl or the bowl of a standing mixer.
    3.    Add the rest of the ingredients a little at a time and tasted it in between until I liked what I had. I think by the end I had used about 5 tablespoons of syrup, a couple of hearty shakes of cinnamon and I know I used the whole can of coconut milk. (You may need to stir the coconut milk if the fat is laying on the top.)
    4.    Then pour the mixture in your casserole dish and sprinkle the top with cinnamon sugar if you have some. Bake about 20 minutes. You could go longer if you want. Everything is cooked already so you just want to cook this long enough to fluff up and re-heat through.
   

Lemon Lovers’ White Chocolate Cake

Cake
    •    Solid vegetable shortening for greasing the pans
    •    Flour for dusting the pans
    •    6 ounces white chocolate, coarsely chopped
    •    1 package (18.25 ounces) plain white cake mix
    •    2/3 cup water
    •    1/3 cup vegetable oil
    •    3 large eggs
    •    2 large egg whites
    •    2 tablespoons fresh lemon juice
    •    1 teaspoon grated lemon zest
    •    Lemony White Chocolate Cream Cheese Frosting (see below)
    •    1/2 cup store-bought lemon curd (half of a 10-ounce jar)

Lemony White Chocolate Cream Cheese Frosting
    •    6 ounces white chocolate, coarsely chopped
    •    1 package (8 ounces)cream cheese, at room temperature
    •    4 tablespoons (1/2 stick) butter, at room temperature
    •    1 tablespoon fresh lemon juice
    •    1 teaspoon grated lemon zest
    •    3 cups confectioners' sugar, sifted

    1.    Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
    2.    Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is smooth.
    3.    Place the cake mix, water, oil, whole eggs, egg whites, lemon juice, and lemon zest in a large mixing bowl. Pour in the slightly cooled white chocolate. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
    4.    Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
    5.    Meanwhile, prepare the Lemony White Chocolate Cream Cheese Frosting (recipe follows).
    6.    Place one cake layer, right side up, on a serving platter. Spread the top with the lemon curd. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with frosting.

Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then store it, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Lemony White Chocolate Cream Cheese Frosting
    1.    Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.
    2.    Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the lemon juice, lemon zest, and melted white chocolate, and blend on low speed until just combined, 30 seconds. Add the confectioners' sugar and blend on low speed until the sugar is incorporated, 30 seconds. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute or more.
    3.    Use to frost the top and sides of the cake of your choice.

Texas Sheet Cake

Ingredients
    •    2 cups all-purpose flour
    •    2 cups white sugar
    •    1 cup butter
    •    1 cup water
    •    1/2 cup shortening
    •    1/2 cup unsweetened cocoa powder
    •    1/2 cup buttermilk
    •    2 eggs
    •    1 teaspoon baking soda
    •    1 1/2 teaspoons vanilla extract
    •    6 tablespoons milk
    •    4 cups confectioners' sugar

Directions
    1.    Sift together and set aside in large bowl the flour and sugar.
    2.    In saucepan over medium heat bring to a boil; 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa.
    3.    Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased and floured sheet pan.
    4.    Bake in a preheated 400 degrees F (205 degrees C) oven for 20 minutes.
    5.    To Make Frosting: Five minutes before cake is done, bring to boil in a saucepan 1/2 cup margarine or butter, 6 tablespoons milk, and 4 tablespoons cocoa. Remove from heat and immediately stir in the confectioners' sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Cake may be served warm or at room temperature.

Southern Peach Cobbler

1 stick of butter
1 c. self-rising flour
1 c. sugar
1 c. milk
1 large can sliced peaches in heavy syrup

preheat oven to 350º.
Melt butter in 9" x 13" dish* in oven. In a bowl, mix flour, sugar, and milk. Pour mixture on top of melted butter in skillet. Pour peaches on top of mixture. Bake until top is golden brown.
You can add cinnamon and vanilla if desired.

Pumpkin Pie Dessert Squares

1 reg. size pkg. yellow cake mix
1/2 c. melted butter
1 egg

Grease bottom only of a 9 x 13 pan. Empty cake mix into bowl and measure out cup and put aside for topping. Add melted butter and beaten egg to cake mix in bowl. Thoroughly mixed, press firmly into pan.

FILLING:

2 eggs
2/3 c. evaporated milk
1 (1 lb.) can pumpkin
3/4 c. sugar
1/2 tsp. vanilla, salt, ginger
1 tsp. cloves
1 tsp. cinnamon

Prepare filling by beating 2 eggs slightly, adding milk and then the remaining ingredients. When smooth, pour over crust.

TOPPING:

1 c. reserved cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter

Prepare topping by cutting together the ingredients and then sprinkle over filling. if using a heavy glass baking dish, bake at 325 degrees for 45 to 50 minutes, or until knife blade inserted near the center comes out clean. If another kind of pan is used bake at 350 degrees. Cut into squares and serve with whipped cream or topping. Serves 18 to 20.

Pumpkin Curry Soup

Serves 4 to 6

2 tablespoons butter

1 8-ounce package mushrooms, sliced

1/2 cup chopped onion

2 tablespoons flour

1 tablespoon curry

3 cups vegetable broth (or chicken broth)

1 15-ounce canned pumpkin

1 tablespoon honey

1/2 teaspoon sea salt

1/4 teaspoon nutmeg

1/4 teaspoon pepper

1/4 teaspoon pumpkin pie spice

1 12-ounce can evaporated milk

1/2 cup heavy cream

Sour cream, to garnish

Chives, to garnish

Melt the butter in a large soup pan. Add mushrooms and onion and cook until tender, 3-5 minutes, stirring often.

Stir in flour and curry and gradually add chicken broth (or vegetable broth), stirring constantly, until mixture has thickened over medium-high heat.

Stir in pumpkin, honey, salt, nutmeg, pepper, and nutmeg. Reduce heat and simmer for 10 minutes, stirring occasionally.

Stir in milk and cream and heat thoroughly, stirring constantly. Garnish with sour cream and chives.

Pollo la Crema

•    2 tablespoons olive oil
    •    4 cups boneless chicken breasts , cut in strips
    •    1 sweet onion , cut in half lengthwise and sliced
    •    2 cups fresh mushrooms , sliced fairly thick
    •    1 tablespoon paprika (or more if desired)
    •    2 tablespoons chicken base
    •    1 cup heavy cream (Mexican cream works best)
    •    2/3 cup sour cream
Directions:
    1.    Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
    2.    Add cream, mushrooms, paprika & chicken base.
    3.    Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
    4.    Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
    5.    Serve hot with warmed flour tortillas and Spanish Rice.

Peach Cobbler Dump Cake

5-ounce) package yellow cake mix
1 (32-ounce) can sliced peaches in heavy syrup
1/2 cup butter or margarine, melted
Ground cinnamon for sprinkling
Vanilla ice cream or sweetened whipped cream for accompaniment
    1.    Preheat oven to 375°F (190°C).
    2.    Pour peaches along with the syrup into the bottom of a 13 x 9 x 2-inch pan. Sprinkle evenly with the dry cake mix and press down firmly. Drizzle the melted butter evenly over the cake mix. Sprinkle top lightly with cinnamon.
    3.    Bake for 45 minutes. Serve warm or cold with vanilla ice cream or sweetened whipped cream if desired.

Old Wives Tale Hungarian Mushroom Soup

For a large crowd!

1 pound butter, plus 2 pounds for roux
6 cups chopped yellow onions
10 pounds mushrooms
1 cup dill, chopped
1 cup paprika
2 cups tamari
2 gallon water
2 pounds butter
6 cups flour
1 gallon milk
1.75 gallons sour cream
1 tablespoon salt
1 tablespoon pepper
Melt 1 pound of butter. Add onion, and saute until wilted. Add mushrooms, saute until juices are released. Add dill, paprika, and mix well. Add tamari, water, bring to a boil and reduce to a simmer. In a large stockpot, make roux using 2 pounds butter and flour, cook 10 minutes. Drain some water from soup and beat into roux in stockpot until smooth. IMPORTANT- you will get flour lumps if you try to skip this step! Add water-smoothed roux to kettle. Add milk and simmer until it thickens again, coating back of spoon. Turn off heat, beat in sour cream until well blended, then beat in salt and pepper.

Recipe Summary 
Prep Time: 10 minutes 
Cook Time: 35 minutes 
Yield: 12 to 14 servings 
User Rating: No Rating 



Cowboy Caviar Salsa

    •    2 - 15 oz cans black beans, rinsed
    •    1 - 17 oz can whole kernel corn, drained
    •    2 large tomatoes, chopped
    •    1 large avocado, diced
    •    1/2 red onion, chopped
    •    1/4 C fresh cilantro, chopped
    •    Dressing:
    •    1 T red wine vinegar
    •    4 T lime juice
    •    2 T olive oil
    •    1 t salt
    •    1/2 t ground pepper
Directions
    1.    Combine all ingredients in a large bowl.
    2.    Chill if making ahead.

Mary Reed's Ultimate Comfort Food Mac N'Cheese

6 cups cooked macaroni
2 T. melted butter
4 cups evaporated milk
6 cups cheddar cheese, shredded
2 tsp. salt
1/2 tsp. black pepper

Mix milk, cheese, butter, salt and pepper to make a white sauce, pour over macaroni. Place in slow cooker and cook for 2-3 hours on high. Sprinkle extra cheese on top before serving.

Pastor Ryan’s Chicken Tikka Masala

Wow...David and I have really gotten into Indian food lately (he cooks a mean n'aan on the grill) and this is our next dining experience via Meccenzie Harper,

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• 1/2 cup Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-1/2 cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro
• Chili Peppers
• Turmeric
• Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

If you want to view the step by step pictures, here's the link.

 

Salted Caramel Butter Bars

For the Crust:
1 lb. salted butter, softened
1 cup sugar
1½ cups powdered sugar
2 Tbs vanilla
4 cups all purpose flour
For the Filling:
1 bag (14 oz.) caramel candies (51 caramels to be exact), unwrapped
1/3 cup heavy whipping cream
½ teaspoon vanilla
2 teaspoons coarse sea salt

To make the crust:  Preheat the oven to 325F
Using a mixer, combine the butter and sugars until fluffy and creamy,
about 3-5 minutes.
Add the vanilla and mix until combined.
Sift the flour and add to the butter mixture.
Mix on low speed until a smooth soft dough forms.
Butter a 9×13 inch baking pan.
Press one-third of the dough evenly into the pan to form a bottom crust.
 Place the remainder of the dough in the fridge to chill.
Bake the crust for 20 minutes until firm and the edges are a pale golden brown.
While the crust is baking and the remaining dough is chilling,
make the caramel filling.
Place the unwrapped caramels, heavy whipping cream and vanilla
in a small saucepan.
Heat over medium/low heat until completely melted and smooth.
Pour the caramel filling evenly over the crust.
Sprinkle with sea salt.
Remove the chilled dough from the refrigerator.
Crumble it evenly over the caramel.
Return the pan to the oven and bake for another 25-30 minutes until the shortbread topping is firm and lightly golden.
Let cool before completely before cutting into squares.

Seashell Pasta w/Basil Tomatoes and Garlic

    •    1/3 cup extra-virgin olive oil
    •    2 large garlic cloves, finely chopped
    •    About 3/4 tsp. kosher salt
    •    1 1/4 pounds (1 qt.) small cherry and teardrop tomatoes
    •    3/4 pound medium seashell pasta
    •    1/2 cup shaved parmesan cheese
    •    1/2 cup thinly sliced fresh basil leaves
Preparation
    1.    1. Combine oil, garlic, and 3/4 tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.
    2.    2. Meanwhile, cook pasta as package directs in a large pot of salted boiling water.
    3.    3. Drain pasta, saving 1 cup water. Toss pasta with tomato mixture, then with cheese and all but 1 tbsp. basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt.

Chicken, Avocado, and Lime Soup

•    1 large onion
    •    2 tablespoons of garlic paste
    •    Roughly 1.5 tablespoons olive oil
    •    1 quart chicken stock
    •    1 skinless, boneless chicken breast
    •    Canned, diced tomatoes, drained
    •    Lime juice to taste – I ended up using like 1/3 cup, but I think most people would want about half that
    •    1/2 tablespoon of cumin
    •    1/2 teaspoon of paprika
    •    Dash of cayenne, if you like that sort of thing
    •    Salt & pepper to taste
    •    2 tortillas
    •    1-2 avocados depending on how many people you’re serving
    •    3ish green onions
    •    Fresh cilantro, chopped, if you have any

First, thinly slice the onion. Throw the onion, garlic, and olive oil into the soup pot over medium heat. Add a little bit of salt and pepper.

While that’s cooking, preheat your oven to 400 degrees and julienne the tortillas.
Spread the strips evenly over a cookie sheet and stick it in the oven for about 6 minutes.
Once the tortillas are in the oven, cut chicken into small pieces.

At this point, the onions should be soft and delicious-looking. Don’t let them get too brown…although that would probably taste delicious too. Throw in the chicken and tomatoes. Let the meat cook a little bit, then pour in the chicken broth and spices. Bring everything to a boil, then cover and reduce to a simmer.

While that’s happening, slice your green onions and cut your avocado into pieces. Toss the avocado in a bit of lime juice so that it doesn’t turn brown.

When the chicken is cooked through (about 6-8 minutes), add the lime juice a bit at a time, tasting frequently, until the broth is tart but not sour. Adjust the seasoning.

Let each person load up the soup with tortilla strips, green onions, and avocados. Also, fresh cilantro.

Chicken Long Rice

Ingredients:

3 pounds boneless, skinless chicken cut into small pieces or strips

6 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons minced fresh ginger

3 cloves garlic, minced

1½ teaspoons sugar

dash pepper

2 tablespoons vegetable oil

6-8 oz. sliced mushrooms

2-4 chopped green onions
10 oz. long rice (cellophane noodles)

8 oz chicken broth

Preparation: Combine 2 tablespoons soy sauce, sesame oil, ginger, garlic, sugar and pepper to create a marinade. Add the chicken and refrigerate at least 1 hour. Cover and soak long rice in cold water for 30 minutes. Cut into eight lengths. (Smaller lengths can be used based on preference.)
Place a large skillet or wok over high heat. When hot add vegetable oil and marinated chicken. Cook until chicken no longer is pink, turning often. Reduce heat and add mushrooms, green onions, long rice, chicken broth and remainder of soy sauce. Simmer until hot, stirring often - about 3 minutes.
Note - Long rice requires very little cooking time. It absorbs liquid very easily and can easily break down if cooked too long.

Alcohol Substitution Chart

Have you ever found a great recipe that you wanted to try, but been stymied by the alcohol ingredient? Be verklempt no more! Here is a substitution chart just for us!