Pumpkin Soup
from cooking101.org
Ingredients:
5 black peppercorns (whole)
1/2 cup heavy whipping cream
1 clove garlic (minced)
1/2 teaspoon thyme (freshly chopped)
1 cup onion (chopped)
1 teaspoon parsley (freshly chopped)
4 cups pumpkin puree
1 1/2 teaspoon salt
6 cups chicken stock
Directions:
On a large pot, add in the while peppercorns, the pumpkin puree, onion, thyme, garlic, and stock. Add in salt to taste.
Bring the mixture to a boil. Once it starts to boil, reduce the heat to low and let it simmer uncovered for over thirty minutes.
While it is simmering, use a hand blender to puree the mixture. Continue to blend until the consistency of the mixture becomes thick and creamy and the color of the soup starts to become orange and there are no other discolorations present.
After blending, bring the mixture to a boil again.
Once it starts to boil, bring the heat to low and let it simmer again for thirty minutes while uncovered.
Before serving, stir in heavy cream and simmer a while to heat. Add in some fresh parsley as garnish.
**I really enjoyed this recipe. I roasted a pie pumpkin in the oven and scooped out the middle for my pumpkin puree. I also ended up adding about a 3/4 cup to a cup of heavy whipping cream, instead of just the 1/2 a cup the recipe calls for, to get the soup to the thickness I wanted. I was able to get this soup to about a "potato soup" consistency.**
Wednesday, November 4, 2009
Peach Sangria
PEACH SANGRIA
from CopyKatChat.com
1 bottle White Zinfandel
1/3 cup sugar
3/4 cup peach-flavored brandy
6 tbsp thawed lemonade concentrate
8 oz sliced peaches
Mix together the wine, sugar, brandy and lemonade until well mixed. Add in the peaches, and refrigerate overnight.
Serve the next day from a large pitcher filled with ice.
**This is by far my favorite Sangria recipe yet**
from CopyKatChat.com
1 bottle White Zinfandel
1/3 cup sugar
3/4 cup peach-flavored brandy
6 tbsp thawed lemonade concentrate
8 oz sliced peaches
Mix together the wine, sugar, brandy and lemonade until well mixed. Add in the peaches, and refrigerate overnight.
Serve the next day from a large pitcher filled with ice.
**This is by far my favorite Sangria recipe yet**
"Olive Garden" Sangria
"Olive Garden" Sangria
from SecretRecipes.blogspot.com
Ingredients:
1 1/2 liters Red Table Wine
10 ounces or 1 cup Grenadine
16 ounces or 2 cups Cranberry Juice Cocktail
12 ounces or 1 1/4 cups Sweet Vermouth
10 ounces or 1/2 cup Sugar Water (half water, half sugar)
Strawberries cut into thirds
Oranges, sliced and quartered
Crushed ice
Directions:
This makes one gallon. Mix all ingredients except for ice.
Refridgerate for 4 to 5 hours.
Pour wine in glass and then add ice.
Make sure there is fruit in every glass.
**My husband loved this**
from SecretRecipes.blogspot.com
Ingredients:
1 1/2 liters Red Table Wine
10 ounces or 1 cup Grenadine
16 ounces or 2 cups Cranberry Juice Cocktail
12 ounces or 1 1/4 cups Sweet Vermouth
10 ounces or 1/2 cup Sugar Water (half water, half sugar)
Strawberries cut into thirds
Oranges, sliced and quartered
Crushed ice
Directions:
This makes one gallon. Mix all ingredients except for ice.
Refridgerate for 4 to 5 hours.
Pour wine in glass and then add ice.
Make sure there is fruit in every glass.
**My husband loved this**
Horseradish Sauce
Horseradish Sauce
from simplyrecipes.com
INGREDIENTS
3 Tbsp prepared horseradish (here's how to make prepared horseradish)
1/4 cup sour cream
1 teaspoon Dijon mustard
1 Tbsp mayonnaise
1 Tbsp chopped chives or the greens of a green onion
METHOD
Mix ingredients together. Serve as a sauce for steak or pork.
Makes about 1/2 a cup.
**This is pretty tasty, but I would probably add one extra tbsp of horseradish next time, to give it a little more kick**
from simplyrecipes.com
INGREDIENTS
3 Tbsp prepared horseradish (here's how to make prepared horseradish)
1/4 cup sour cream
1 teaspoon Dijon mustard
1 Tbsp mayonnaise
1 Tbsp chopped chives or the greens of a green onion
METHOD
Mix ingredients together. Serve as a sauce for steak or pork.
Makes about 1/2 a cup.
**This is pretty tasty, but I would probably add one extra tbsp of horseradish next time, to give it a little more kick**
Orange Chicken
Orange Chicken
(If you click on the above link, it will take you to the actual page where you will find the recipe along with pictures to go with the step by step process of making this recipe).
from blogchef.com, shared by my friend Diana
Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Cooking Instructions:
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.
Enjoy.
(If you click on the above link, it will take you to the actual page where you will find the recipe along with pictures to go with the step by step process of making this recipe).
from blogchef.com, shared by my friend Diana
Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Cooking Instructions:
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.
Enjoy.
Wednesday, October 28, 2009
Harvest Pumpkin Cookies
Harvest Pumpkin Cookies
from: Homemade Cookies and Bakery Treats Cookbook
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground all spice
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin (can be either regular or pumpkin pie mix)
1 egg
1 tsp vanilla
1 cup chopped pecans
1 cup dried cranberries
Pecan halves (about 36...for decorating cookie)
Preheat oven to 375. Combine flour baking powder, cinnamon, baking soda, salt and all spice in a medium bowl.
Beat butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in pumpkin, egg, and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Stir in chopped pecans and cranberries, if desired.
Drop heaping tabelspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spood. Press one pecan into center of each cookie.
Bake 10-12 minutes or until golden brown. Let cookies stand on cookie sheets for 1 minute and then transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze for up to 3 months.
Makes about 3 dozen.
from: Homemade Cookies and Bakery Treats Cookbook
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground all spice
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin (can be either regular or pumpkin pie mix)
1 egg
1 tsp vanilla
1 cup chopped pecans
1 cup dried cranberries
Pecan halves (about 36...for decorating cookie)
Preheat oven to 375. Combine flour baking powder, cinnamon, baking soda, salt and all spice in a medium bowl.
Beat butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in pumpkin, egg, and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Stir in chopped pecans and cranberries, if desired.
Drop heaping tabelspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spood. Press one pecan into center of each cookie.
Bake 10-12 minutes or until golden brown. Let cookies stand on cookie sheets for 1 minute and then transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze for up to 3 months.
Makes about 3 dozen.
Pumpkin Pie Playdough
Pumpkin Pie Playdough
Shared by Denise Pugh
2 cups flour
1 cup salt
1 TBSP Cream of Tartar
1-2 TBSP Pumpkin Pie Spice
2 cups water
3 TBSP oil
Orange Food Coloring (2 parts yellow, 1 part 1)
1. Mix water, food coloring, and oil in saucepan over medium heat.
2. In a separate bowl mix flour, salt, cream of tartar, and pumpkin pie spice
3. Gradually add this mixture to the water mixture.
4. Cook and stir over medium heat until lumps disappear.
5. Kneed on a floured surface until smooth
6. Cool slightly and store in air tight container
My cousin used quart sized freezer bags and she said those work well and keep the dough fresh. Since I doubled the recipe when I made it, I am keeping it in one of those big ziplock plastic containers and it seems to be doing well.
Shared by Denise Pugh
2 cups flour
1 cup salt
1 TBSP Cream of Tartar
1-2 TBSP Pumpkin Pie Spice
2 cups water
3 TBSP oil
Orange Food Coloring (2 parts yellow, 1 part 1)
1. Mix water, food coloring, and oil in saucepan over medium heat.
2. In a separate bowl mix flour, salt, cream of tartar, and pumpkin pie spice
3. Gradually add this mixture to the water mixture.
4. Cook and stir over medium heat until lumps disappear.
5. Kneed on a floured surface until smooth
6. Cool slightly and store in air tight container
My cousin used quart sized freezer bags and she said those work well and keep the dough fresh. Since I doubled the recipe when I made it, I am keeping it in one of those big ziplock plastic containers and it seems to be doing well.
Thursday, October 22, 2009
Crock Pot Hashbrowns
Crock Pot Hashbrowns
From Hannah Reed
1 bag shredded hashbrowns that have thawed over night (I usually leave them on the counter for a few hours and then refrigerate over night)
1 8oz bag of cheddar cheese
1/4 cup soft/melted butter
1 can cream of chicken soup
Salt and Pepper to taste (I usually don't add either- the soup and cheese make it salty enough for me)
Mix together soup, butter, and some cheese. Add hashbrowns to mix. Put in crockpot, top with cheese. Bake for 3-4 hours.
It's helpful to either spray the crockpot with Pam or coat it with butter so you don't have a nasty mess to clean up.
From Hannah Reed
1 bag shredded hashbrowns that have thawed over night (I usually leave them on the counter for a few hours and then refrigerate over night)
1 8oz bag of cheddar cheese
1/4 cup soft/melted butter
1 can cream of chicken soup
Salt and Pepper to taste (I usually don't add either- the soup and cheese make it salty enough for me)
Mix together soup, butter, and some cheese. Add hashbrowns to mix. Put in crockpot, top with cheese. Bake for 3-4 hours.
It's helpful to either spray the crockpot with Pam or coat it with butter so you don't have a nasty mess to clean up.
Wednesday, October 21, 2009
Dijon Pork Tenderloin
Dijon Pork Tenderloin
By Stephanie
1 Pork Tenderloin
3-4 TBSP Dijon Mustard
Pepper (to taste)
Dill (fresh is best, but dry is fine)
Preheat oven to 375
Place Pork on a foil lined (with non-stick spray) cookie sheet
Slather Dijon Mustard all over tenderloin
Add pepper and dill to your liking
Bake in the oven for about 50 minutes
***I usually let the left overs sit in the fridge a day or two and then I take then and stick them in a crockpot
with one can of beef broth (all day on low). Then about a half hour before we are ready to eat, I use two forks
and shred the pork in the crockpot, add some BBQ sauce and make pulled pork sandwiches***
By Stephanie
1 Pork Tenderloin
3-4 TBSP Dijon Mustard
Pepper (to taste)
Dill (fresh is best, but dry is fine)
Preheat oven to 375
Place Pork on a foil lined (with non-stick spray) cookie sheet
Slather Dijon Mustard all over tenderloin
Add pepper and dill to your liking
Bake in the oven for about 50 minutes
***I usually let the left overs sit in the fridge a day or two and then I take then and stick them in a crockpot
with one can of beef broth (all day on low). Then about a half hour before we are ready to eat, I use two forks
and shred the pork in the crockpot, add some BBQ sauce and make pulled pork sandwiches***
Thursday, October 8, 2009
Pumpkin Muffins
Pumpkin Muffins
From the kitchen of Renee Hill
1.5 cups all-purpose flour
1 tsp baking powder
1 15 oz can solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups
DIRECTIONS:
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
From the kitchen of Renee Hill
1.5 cups all-purpose flour
1 tsp baking powder
1 15 oz can solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups
DIRECTIONS:
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
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