This recipe freezes well...make a double batch, bake both, and freeze one with gravy!
1-1/2 pound ground Chuck
1/2 pound Bob Evans bulk Italian sausage
1/2 cup onion, finely minced
1/4 cup celery, finely minced
1/4 teaspoon finely minced garlic
3/4 cup fresh bread crumbs
1 egg
1/2 cup milk
1 teaspoon salt
fresh pepper
Make breadcrumbs in food processor until finely chopped. Set aside in a large bowl. Mince onions, celery, and garlic in food processor and add to bread crumbs. Stir in the egg, milk, salt and pepper. Break up the sausage and mix well into the bread crumb mixture. Break up the beef and mix well. Shape into loaf. Bake at 350 for about 50-60 minutes. Allow to sit without slicing for at least 10-15 minutes tented with foil. Pass gravy separately. If freezing, I like to submerge the meatloaf in the gravy to help retain moisture in the meatloaf.
Gravy
2 Tablespoons flour
2 Tablespoons fat (bacon grease, lard, butter, suet, or olive oil)
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon dried sage
1/4 teaspoon dried ground fennel
1/4 teaspoon (or more) fresh ground pepper
2 cups beef broth
Melt fat and stir in flour. Cook until bubbling and browning to a golden brown color. Add all spices and let cook for a minute. Whisk in the broth slowly and stir very well until free of lumps. Taste for salt and adjust accordingly. Bring to boil, stirring almost constantly, until thickened.
Showing posts with label freezer. Show all posts
Showing posts with label freezer. Show all posts
Saturday, January 15, 2011
Thursday, September 3, 2009
Grammy's Pecan Puffs
A friend asked about an eggless sugar cookie and, though this is not a sugar cookie, it came to mind. The kids love these!
1/2 cup butter, softened
1 cup ground pecans (not too fine)
2 Tbsp sugar
1 tsp vanilla
1 cup cake flour
powdered sugar for coating
Mix butter, sugar and vanilla. Add flour, then pecans. Chill dough at least an hour. Half an hour before baking, preheat oven to 300. Roll dough into 3/4" or 1" balls. Bake at 300 for 40 minutes. While hot from the oven, roll in powdered sugar. Cool completely, then roll in powdered sugar again. Store at room temp, but also freezes well. (1 recipe never makes enough, if you know what I mean... :o)
1/2 cup butter, softened
1 cup ground pecans (not too fine)
2 Tbsp sugar
1 tsp vanilla
1 cup cake flour
powdered sugar for coating
Mix butter, sugar and vanilla. Add flour, then pecans. Chill dough at least an hour. Half an hour before baking, preheat oven to 300. Roll dough into 3/4" or 1" balls. Bake at 300 for 40 minutes. While hot from the oven, roll in powdered sugar. Cool completely, then roll in powdered sugar again. Store at room temp, but also freezes well. (1 recipe never makes enough, if you know what I mean... :o)
Wednesday, September 2, 2009
Say your friend gives you 5 gallons of tomatillos...
What do you do? 1.) Soak in cold water to soften husks and remove. 2.) Grill them or place under a broiler until blackened in spots and softening. 3.) Whir in a food processor until mostly liquid but still a little chunky. 4.) Freeze in premeasured containers. (FYI, 5 gallons made 5 quarts of pureed roasted tomatillo.) Stay tuned for fun recipes to use this delicious concoction! I am thinking Green Pork Chili!!!
UPDATE: We made wonderful green salsa the other night with this. I partially thawed one of these containers, slid the whole block out and just cut the top off with a knife. I put the other half back in the freezer. I threw it into the Cuisinart with the top cut off a bunch of cilantro, 1 slightly heaping teaspoon of chipotle chili puree, juice of a lime, and 3 very small jalapenos that I blackened over the gas flame on the stove. A little salt & pepper and YUMMM! This would be great on grilled chicken or pork or, my fave, tortilla chips!
Sunday, August 23, 2009
Chocolate Chip Cookies with Chickpeas
This one is from Jessica Seinfeld's cookbook, Deceptively Delicious! Trust me, you might really enjoy these and never go back to Tollhouse! Hopefully your kids will like them...mine do!!
Nonstick cooking spray
1 cup packed light or dark brown sugar
3/4 cup butter or trans-fat-free margarine
2 large egg whites
2 tsp vanilla extract
1 15-oz can chickpeas, drained and rinsed
2 cups high quality semisweet chocolate chips
2 cups all-purpose flour (I like to substitute at least 1/4 to 1/3 of the flour with white whole wheat)
1/2 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
Preheat to 350. Coat a baking sheet with cooking spray. Using a stand mixer, beat the sugar and fat of choice on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. (Let the mixer mash the chickpeas until crushed but not smooth.) Add the flour, oats, baking soda and salt and mix until a thick dough forms.
Drop by tablespoonful onto baking sheet and press gently with a fork to flatten. Bake until the cookies are golden brown and set, 11 to 13 minutes. Do not overbake. Transfer to a rack to cool. Hope you like them!
Nonstick cooking spray
1 cup packed light or dark brown sugar
3/4 cup butter or trans-fat-free margarine
2 large egg whites
2 tsp vanilla extract
1 15-oz can chickpeas, drained and rinsed
2 cups high quality semisweet chocolate chips
2 cups all-purpose flour (I like to substitute at least 1/4 to 1/3 of the flour with white whole wheat)
1/2 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
Preheat to 350. Coat a baking sheet with cooking spray. Using a stand mixer, beat the sugar and fat of choice on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. (Let the mixer mash the chickpeas until crushed but not smooth.) Add the flour, oats, baking soda and salt and mix until a thick dough forms.
Drop by tablespoonful onto baking sheet and press gently with a fork to flatten. Bake until the cookies are golden brown and set, 11 to 13 minutes. Do not overbake. Transfer to a rack to cool. Hope you like them!
Tuesday, August 18, 2009
Carnitas in the Pressure Cooker!
This is adapted from a recipe in my favorite Bon Appetit issue, May 2003, all recipes from Mexico! Their recipe requires 2 to 3 hours of cooking. Mine requires less than an hour if you have a pressure cooker. This is one recipe that my kids love!
1 cup orange juice
1 Tbsp frozen orange juice concentrate
1 tsp finely grated orange peel
1/2 c water
2 cloves garlic, minced
1 tsp salt
3 pounds bone in country-style pork ribs, cut in half
Place all ingredients in pressure cooker and bring to high pressure for 25 minutes. Take off pressure with cold water and check to see if meat is very tender and falling apart. If it is done, remove meat to bowl to cool and bring liquid in pan to a low boil. Cook liquid until reduced to about 1/2 cup. Leave the liquid in the pan and add 1/4 cup brandy and continue cooking for 5 minutes. While the liquid is cooking down, shred meat (discarding any fatty parts) and add to pot after brandy has cooked off for 5 minutes or so. Continue to cook until the meat on the bottom begins to brown in the remaining fat. (If you do not have a pressure cooker, just cook the above ingredients with enough water to cover for 2 hours or so, until meat is very tender, but you will need to cook down the liquid for a LONG time to concentrate the flavor, adding the meat back in at the end.)
For serving, pile meat in warm flour tortillas with diced avocado and fresh salsa. We also use corn tortillas if that is all we have. This is very useful for other recipes too! You can make enchiladas with it or use it as a topping on cheese enchiladas. It is also great with a tomatillo-based salsa verde. I have used leftovers on nachos or cold in a sandwich. My kids LOVE this recipe.
1 cup orange juice
1 Tbsp frozen orange juice concentrate
1 tsp finely grated orange peel
1/2 c water
2 cloves garlic, minced
1 tsp salt
3 pounds bone in country-style pork ribs, cut in half
Place all ingredients in pressure cooker and bring to high pressure for 25 minutes. Take off pressure with cold water and check to see if meat is very tender and falling apart. If it is done, remove meat to bowl to cool and bring liquid in pan to a low boil. Cook liquid until reduced to about 1/2 cup. Leave the liquid in the pan and add 1/4 cup brandy and continue cooking for 5 minutes. While the liquid is cooking down, shred meat (discarding any fatty parts) and add to pot after brandy has cooked off for 5 minutes or so. Continue to cook until the meat on the bottom begins to brown in the remaining fat. (If you do not have a pressure cooker, just cook the above ingredients with enough water to cover for 2 hours or so, until meat is very tender, but you will need to cook down the liquid for a LONG time to concentrate the flavor, adding the meat back in at the end.)
For serving, pile meat in warm flour tortillas with diced avocado and fresh salsa. We also use corn tortillas if that is all we have. This is very useful for other recipes too! You can make enchiladas with it or use it as a topping on cheese enchiladas. It is also great with a tomatillo-based salsa verde. I have used leftovers on nachos or cold in a sandwich. My kids LOVE this recipe.
Thursday, August 13, 2009
Best Thin Crust Pizza Dough!
This is adapted from a recipe in Saveur Magazine, Nov 08. This is best made the day before and proofed in the refrigerator. It will also work to make at 3:00 for later that night!
1 package active dry yeast (2-1/4 tsp bulk)
1 tsp honey
1/4 c warm water
Mix these 3 ingredients together and let sit until foamy.
3 c bread flour
3/4 c warm beer (I prefer a dark beer for added flavor)
1 tbsp olive oil
1 tsp kosher salt
Place flour in the bowl of a heavy stand mixer. Create a well in the flour and add beer, yeast mixture, olive oil and salt. Start mixer on low to blend, then knead for 10 to 12 minutes on a low setting with the dough hook. Allow to rise for 1-1/2 to 2 hours or refrigerate in a large zipper bag (divide into 2 pieces and put each in a bag - it will continue to rise in the refrigerator). Allow at least 1 hour to come to room temperature and have a final warm rise.
This will make 2 large pizzas or 4 smaller pizzas. When making pizzas, this dough should be rolled out very thin and baked on a pizza stone. Alternatively, I prebake the crust by itself on a Caphalon pizza pan for about 8 minutes, then remove from the pan to my peel. I add toppings and then slide onto the oven rack directly (or grill) to finish baking and crisp up the crust.
1 package active dry yeast (2-1/4 tsp bulk)
1 tsp honey
1/4 c warm water
Mix these 3 ingredients together and let sit until foamy.
3 c bread flour
3/4 c warm beer (I prefer a dark beer for added flavor)
1 tbsp olive oil
1 tsp kosher salt
Place flour in the bowl of a heavy stand mixer. Create a well in the flour and add beer, yeast mixture, olive oil and salt. Start mixer on low to blend, then knead for 10 to 12 minutes on a low setting with the dough hook. Allow to rise for 1-1/2 to 2 hours or refrigerate in a large zipper bag (divide into 2 pieces and put each in a bag - it will continue to rise in the refrigerator). Allow at least 1 hour to come to room temperature and have a final warm rise.
This will make 2 large pizzas or 4 smaller pizzas. When making pizzas, this dough should be rolled out very thin and baked on a pizza stone. Alternatively, I prebake the crust by itself on a Caphalon pizza pan for about 8 minutes, then remove from the pan to my peel. I add toppings and then slide onto the oven rack directly (or grill) to finish baking and crisp up the crust.
Thursday, July 30, 2009
Chocolate Zucchini Cake
This beats Duncan Hines hands down!!! We like to serve with just powdered sugar sprinkled on top, but frosting would also be great!
2 medium zucchini, trimmed and grated on large holes of box grater
9 tbsp unsalted butter at room temperature
2 3/4 c flour
1/4 c unsweetened cocoa
1 1/4 tsp baking soda
1 tsp salt
1 1/2 c sugar
1/2 cup corn oil (or other veg. oil)
2 eggs
1 tsp vanilla extract
1/2 c buttermilk
1/4 c powdered sugar (for sifting)
Preheat to 325. Squeeze excess water out of zucchini in paper towels or clean dish towels and transfer to a bowl. Butter deep 9" cake pan with 1 tbsp of the butter. Sift flour, cocoa, baking soda & salt together and set aside. Beat together remaining 8 tbsp butter and sugar in a large bowl with an electric mixer until fluffy, 3 to 4 minutes. Add oil, beating well. Beat in 1 egg at a time, add vanilla, reduce speed to low and beat in flour mixture and buttermilk alternating a few times. Stir in zucchini. Pour into prepared pan and bake until toothpick comes out clean, about 1 hour and 20 minutes. Remove from oven and set aside to cool. Invert onto a plate and dust with confectioners' sugar. Enjoy!
2 medium zucchini, trimmed and grated on large holes of box grater
9 tbsp unsalted butter at room temperature
2 3/4 c flour
1/4 c unsweetened cocoa
1 1/4 tsp baking soda
1 tsp salt
1 1/2 c sugar
1/2 cup corn oil (or other veg. oil)
2 eggs
1 tsp vanilla extract
1/2 c buttermilk
1/4 c powdered sugar (for sifting)
Preheat to 325. Squeeze excess water out of zucchini in paper towels or clean dish towels and transfer to a bowl. Butter deep 9" cake pan with 1 tbsp of the butter. Sift flour, cocoa, baking soda & salt together and set aside. Beat together remaining 8 tbsp butter and sugar in a large bowl with an electric mixer until fluffy, 3 to 4 minutes. Add oil, beating well. Beat in 1 egg at a time, add vanilla, reduce speed to low and beat in flour mixture and buttermilk alternating a few times. Stir in zucchini. Pour into prepared pan and bake until toothpick comes out clean, about 1 hour and 20 minutes. Remove from oven and set aside to cool. Invert onto a plate and dust with confectioners' sugar. Enjoy!
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