Tuesday, October 22, 2019

RUNZA RECIPE

RUNZA RECIPE



Homemade Runza (Meat & Cabbage Pocket)


Ingredients For Crust

4.5 cups All-Purpose Flour
1/2 cup sugar
2 packages dry active yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup Crisco shortening
2 eggs

Ingredients for Filling

2 pounds lean hamburger or ground chuck
2 medium onions, chopped
1 medium to large head of cabbage, shredded
2 teaspoon salt
1 tablespoon sugar
1 teaspoon pepper

Directions

1. In a large mixing bowl place 1 3/4 cups flour, sugar, yeast and salt. Stir to combine.

2. In a medium sauce pan heat milk, water and shortening over medium-low heat till it reaches 120 degrees F.

3. Pour milk mixture over flour mixture, add eggs, and beat with an electric mixer on low until blended. Then beat on high for an additional three minutes.

4. Stir in remaining flour, knead until smooth and elastic (about seven minutes) and place in a greased bowl. Cover with a tea towel and set in a warm place till it doubles in size. (Approximately one hour.)

5. Meanwhile, Brown hamburger and onions on medium high in a large skillet. Drain.

6. Place mixture back in skillet and add cabbage, salt, sugar and pepper. Cover and cook on medium heat until cabbage is wilted. Stir frequently.

7. Preheat oven to 350 degrees.

8. Punch down dough and roll out on a floured surface into 1/8 inch thickness. Cut dough into 6 inch squares. (I use a pizza cutter to cut my squares.)

9. Place 1/3 cup of meat mixture in the middle of the square. (Add a 1/2 slice of American Cheese to the inside for a Cheese Runza.) Fold edges to the middle and pinch to seal. Place on a greased cookie sheet with pinched side down.

10. Bake for 20 minutes or until golden brown.

Monday, October 21, 2019

POTATO CHOWDER

POTATO CHOWDER

Potato Chowder

Ingredients

  • 8 cups diced potatoes

  • 3 cans (14-1/2 ounces each) chicken broth

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  • 1/3 cup chopped onion

  • 1/4 teaspoon pepper

  • 1 package (8 ounces) cream cheese, cubed

  • 1/2 pound sliced bacon, cooked and crumbled, optional

  • Minced chives, optional

BREAKFAST CASSEROLE SAUSAGE

BREAKFAST CASSEROLE SAUSAGE

Breakfast Sausage Casserole

Ingredients

Butter, for greasing

1/2 loaf of sliced white loaf bread

1 pound fresh bulk pork sausage with sage

10 ounces sharp Cheddar, grated

2 cups half-and-half

1 teaspoon dry mustard

1 teaspoon salt

5 large eggs, lightly beaten

Directions


  1. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.

  2. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.

  3. The next day, preheat the oven to 350 degrees F.

  4. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

Friday, October 18, 2019

FRUIT SALSA

FRUIT SALSA

HOW TO MAKE FRUIT SALSA


  • I like chunky fruit salsa, and in the picture you can see that I cut the fruits into cubes. Wash and cut kiwi, strawberries, pineapple and mango into similar size cubes.

  • Then in a medium bowl, add the cut fruits. Add fresh lemon juice and sugar. Mix very gently using a wooden spoon.

  • Cover with plastic wrap and store in the refrigerator until serving. Fruit salsa tastes the best the same day.

THAT’S IT! Incredibly easy!

Note: Over-mixing the fruit cubes will make your fruit salsa mushy.

SOME FRUIT SALSA TIPS:

  • Mix the diced fruit AFTER you add the lemon juice and sugar. Otherwise, the fruit salsa could be mushy and soggy.

  • Baked cinnamon sugar chips can be made 2-3 days ahead of time, but the fruit salsa should be made the same day. Store the chips in an airtight container.

  • This fruit salsa is best when made with fresh fruits instead of frozen ones, as the frozen fruit sometimes get mushy when it’s thawed.

  • Other fruits that are great for this recipe include apples, passion fruit, peach, avocado, oranges, pears and blackberries, etc. You can even add some vegetables such as tomatoes.

Thursday, October 17, 2019

CREAM CHEESE PIE

CREAM CHEESE PIE

Easy Cream Cheese Pie

Ingredients

  • 1 (8 ounce) package cream cheese

  • 1 (14 ounce) can sweetened condensed milk

  • 1/3 cup lemon juice

  • 2 cups cherry pie filling

  • 1 (9 inch) prepared graham cracker crust

  • Add all ingredients to list
  • Directions

    2 h 20 m

    1. Cream together cream cheese and condensed milk until smooth.

    2. Add lemon juice and blend well.

    3. Pour into graham cracker crust.

    4. Top with fruit pie filling.

    5. Chill for 2 hours before serving.


Wednesday, October 16, 2019

DAIQUIRI RECIPE

DAIQUIRI RECIPE

3 TWISTS


Strawberry daiquiri
This cocktail should only be attempted with fruit that’s really ripe and sweet – if the berries are the big, bland variety from the chiller cabinet, the end result will just taste of mush. Allow one large handful of hulled strawberries for each cocktail. Place them in the empty shaker and give them a gentle crush with a muddler or pestle, then add the other ingredients and shake as normal and strain into your cocktail glass. Out of season, you could also make a version of this drink using Funkin strawberry purée which will be almost as good.

Hemingway’s ‘Papa Doble’ daiquiri
The writer Ernest Hemingway drank at El Floridita in Havana so often they ended up creating a daiquiri recipe especially for him called the Papa Doble, made with a quadruple measure of white rum, lime, grapefruit juice and maraschino liqueur. I don’t think many of us could handle a drink this size – as delicious as it is – so I’ve scaled it back a bit: 50ml white rum, 15ml pink grapefruit juice, 15ml lime juice, 15ml Luxardo maraschino liqueur, 5ml sugar syrup, shaken and strained into a cocktail glass or blended with ice, depending on what you prefer.

La Terraza’s blue daiquiri
Another place Hemingway liked to drink when he went fishing was a little waterside bar about 10 miles outside Havana called La Terraza. La Terraza’s signature daiquiri is made with blue curaçao, so it’s the colour of a lagoon. You can make one too, simply by substituting 15ml Bols Blue curaçao in a normal daiquiri in place of the sugar syrup. A delicious guilty pleasure on a summer’s day, especially with a cocktail umbrella.


CHICKEN SOUVLAKI

CHICKEN SOUVLAKI

Chicken souvlaki

Ingredients

  • 12 boneless, skinless chicken thighs

For the marinade

Olive oil

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Oregano

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There are several types of mint, each with its own subtle difference in flavour and appearance.…

Lemon

Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the pitta wraps

  • 250g strong white bread flour

  • 7g sachet fast-action dried yeast

  • 1 tsp golden caster sugar

  • 2 tsp article" data-tooltip-w >olive oil, plus a little for greasing

Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the tzatziki

  • ½ cucumber

  • 200g Greek yogurt

  • small bunch article" data-tooltip-w >mint, finely chopped
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To serve

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Lettuce

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Tomato

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  • 1 red onion, halved and thinly sliced


  • You will need

    • 4 long metal skewers

    Method

    Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time.

    A few hours before you want to eat, make the pitta. In a bowl, mix the flour, yeast, sugar and 1/ 2 tsp salt with your fingertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins (or use a tabletop mixer for 5 mins). Clean, then lightly oil your bowl, return the dough and cover loosely with cling film. Leave to rise for 1 hr or until nearly doubled in size.

    Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling film and leave to rise for 15-20 mins.

    To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.

    Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin and set aside while you finish the pittas.

    Heat a large frying pan (or two if you have them) over a medium-high heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, flip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the chicken. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally.

    Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.

    Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.


    RUNZA RECIPE

    Homemade Runza (Meat & Cabbage Pocket) Ingredients For Crust 4.5 cups All-Purpose Flour 1/2 cup sugar 2 packages dry active ...