Author: phomlish

coleslaw

coleslaw
Ingredients
  1. 1 cup mayo
  2. 1/4 cup vinegar
  3. 1 tsp garlic powder
  4. 1/2 tsp salt
  5. 1/4 tsp celery seed
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Paul Homlish's recipes https://blog.homlish.net/

jello

Jello
Ingredients
  1. 2 cups juice
  2. 2 Tbs gelatin
  3. honey or sugar
Instructions
  1. Add gelatin to cold juice
  2. stir, let sit a minute or two, stir (until gelatin is completely dissolved)
  3. simmer medium heat 10 minutes
  4. taste for sweetness, add sweetener
  5. pour into container(s)
  6. refrigerate 3 to 4 hours
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Paul Homlish's recipes https://blog.homlish.net/

Lemon Meringue Pie

Lemon Meringue Pie
Ingredients
  1. Filling
  2. 1 cup white sugar
  3. 2 tablespoons all-purpose flour
  4. 3 tablespoons cornstarch
  5. ¼ teaspoon salt
  6. 1 ½ cups water
  7. 2 lemons, juiced and zested (use large, not jumbo)
  8. 2 tablespoons butter
  9. 4 egg yolks, beaten
  10. Meringue
  11. 5 large egg whites
  12. 3/4 cup sugar
  13. 1/4 teaspoon cream of tartar
  14. Pinch fine salt
  15. 1/2 teaspoon pure vanilla extract
  16. 1 pie crust
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
  3. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell.
  4. To make the meringue: Beat egg whites, cream of tartar, and vanilla in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust.
  5. Bake in preheated oven until meringue is golden brown, about 10 minutes.
Notes
  1. pre-bake the lard crust 20 minutes
  2. do not over beat the meringue or it will shrink
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Paul Homlish's recipes https://blog.homlish.net/

Lobster Mac and Cheese

Lobster Mac and Cheese
Ingredients
  1. 8 ounces lobster meat cooked, chopped, about 2 cups *see note
  2. 16 ounces dry pasta cavatappi, penne or shells
  3. ⅓ cup butter
  4. ⅓ cup flour
  5. 1 teaspoon onion powder
  6. ½ teaspoon dry mustard powder
  7. ½ teaspoon salt or to taste
  8. ¼ teaspoon Old Bay Seasoning
  9. ¼ teaspoon black pepper to taste
  10. 2 ¾ cups milk
  11. ½ cup light cream
  12. 2 cups sharp cheddar shredded
  13. 1 ¼ cups Gruyere cheese shredded, or swiss cheese, mozzarella, or havarti
  14. ½ cup fresh parmesan cheese shredded
  15. Topping
  16. ½ cup bread crumbs
  17. 2 tablespoons butter melted
  18. 2 tablespoons parmesan cheese grated
  19. 1 teaspoon parsley chopped
Instructions
  1. Preheat oven to 400°F. Grease a 9x13 pan.
  2. Combine topping ingredients in a small bowl. Set aside.
  3. Cook pasta al dente according to package directions. Drain and run under cold water and set aside.
  4. While pasta is cooking, melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes.
  5. Combine milk and cream. Add to the flour mixture a little bit at a time whisking in after each addition. The mixture will be very thick at first but will smooth out as you continue adding liquid.
  6. Once all of the liquid is added, bring the mixture to a boil. Reduce heat and simmer 1-2 minutes or until thickened while whisking.
  7. Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted.
  8. Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread into the prepared pan.
  9. Add remaining lobster meat on top and sprinkle with the topping mixture.
  10. Bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.
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Paul Homlish's recipes https://blog.homlish.net/

meat loaf

Meat Loaf
Ingredients
  1. 1 beaten egg
  2. 3/4 cup soft bread crumbs (1 slice) or 1/4 cup fine dry bread crumbs
  3. 1/4 cup milk, beer, apple juice or wated
  4. 1/4 cup chopped onion
  5. 1/4 cup celery, green pepper, or shredded carrot
  6. 1 pound ground beef
  7. 2 Tbs catsup
Instructions
  1. mix it all up, form a loaf with a divot in the top
  2. put catsup in divot
  3. bake 350 45 to 50 minutes
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Paul Homlish's recipes https://blog.homlish.net/

Broccoli Cauliflower Salad

 

Broccoli Cauliflower Salad
Ingredients
  1. 1 bunch of broccoli, separated into small pieces
  2. 1 head of cauliflower, separated into small pieces
  3. 1 small red onion
  4. dried cranberries
  5. 1/2 pkg bacon, cooked and crumbled
  6. 6 oz sharp cheddar cheese, grated
  7. 1/2 C sugar
  8. 4 T cider vinegar
  9. 1 C mayonnaise
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Paul Homlish's recipes https://blog.homlish.net/

Cauliflower Casserole

Cauliflower Casserole
Ingredients
  1. Cauliflower
  2. Chicken broth
  3. Butter
  4. Cream cheese
  5. Sour cream
  6. Cheddar cheese
  7. Garlic
  8. Garlic powder, salt, pepper
  9. Parmesan
  10. Green onion
  11. Cooked bacon
Instructions
  1. Cook the cauliflower: This recipe starts by steaming or boiling a head of cauliflower. If you are buying cauliflower florets this is about 6 cups. Personally, I boil mine in 2 cups of chicken broth until they are fork tender. I think this adds a richness that this recipe would otherwise lack. However, you can use water in a pinch.
  2. Mash the cauliflower: Once the cauliflower is tender, drain the liquid and transfer to a mixing bowl. Then it’s time to add all the good stuff, cream cheese, butter, cheese, garlic, and spices. Mash or blend (using an immersion blender) until it reaches the consistency you like.
  3. Bake the casserole: Once the cauliflower reaches consistency you like, transfer it to a baking dish (I use my 12-inch cast iron skillet), then top with shredded cheddar and parmesan. Bake for 25-30 minutes until gold and bubbly.
  4. Add the toppings: Top with cooked chopped bacon, green onions, sour cream and freshly cracked pepper!
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Paul Homlish's recipes https://blog.homlish.net/

Fresh Sweet Corn Fritters

Fresh Sweet Corn Fritters
Ingredients
  1. 1 cup all-purpose flour
  2. 1 teaspoon baking powder
  3. 3 ears fresh corn, kernels cut from cob
  4. 2 eggs, separated
  5. ½ cup heavy whipping cream
  6. salt and freshly ground pepper to taste
  7. 1 quart vegetable oil for frying, or as needed
  8. 2 tablespoons cane syrup, or as desired
Instructions
  1. Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
  2. Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
  3. Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.
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Paul Homlish's recipes https://blog.homlish.net/

Crispy Pata (air fryer)

Crispy Pata (air fryer)
Ingredients
  1. pork hock (I used the fat from a pork butt that I used for pork & sauerkraut)
  2. salt
  3. spices
Instructions
  1. place pork hock in a pot. cover with water. add salt & desired spices (I added black pepper & 2021 hot pepper sauce). Simmer for 1.5 hours.
  2. dehydrate in air fryer for 10 minutes
  3. season with desired spices (I used powdered onion & garlic)
  4. dehydrate in air fryer for 3 hours
  5. rub with 3 Tbs oil
  6. air fry at 450 °F for 15 minutes
  7. air fry again at 350 °F for 10 minutes
  8. serve with spicy vinegar (vinegar & Siling labuyo)
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Paul Homlish's recipes https://blog.homlish.net/

Baked Ham

Baked Ham
Ingredients
  1. 1 can Guinness
  2. 3/4 cup brown sugar
  3. ham
Instructions
  1. preheat oven 350
  2. add beer & sugar to roasting pan. Heat on stove until boiling.
  3. add ham, simmer 10 minutes turning often
  4. cook covered about 1.5 hours turning every 20 minutes (ham should be 110 degrees)
  5. cook another 30 minutes uncovered without turning basting every 10 minutes (ham should be 145 degrees)
  6. put ham on a serving plate, keep warm
  7. cook glaze until thick.
  8. brush ham with 1/4 cup glaze, serve with the rest of the glaze on the side
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pot roast

 

pot roast
Ingredients
  1. bacon grease
  2. 5-7 lbs chuck roast
  3. 2 onions
  4. 2 carrots
  5. 2 celery stalks
  6. potatoes
Instructions
  1. preheat oven to 325 F
  2. brown roast in frying pan w/ bacon grease
  3. add thinly sliced onions (using one onion) to roasting pan
  4. place browned roast over onions
  5. add some water to the frying pan, heat to loosen the browned bits of goodness, add to roasting pan
  6. cover pan & roast 30 minutes
  7. admire the roast, maybe flip it
  8. add remaining onions, carrots, celery & potatoes (cut your favorite way)
  9. roast another hour
  10. cook to temperature 10 degrees less than preferred doneness
  11. remove roast & veggies, keep warm somehow
  12. make gravy
Notes
  1. Rare: 115 to 120°F.
  2. Medium-Rare: 120 to 125°F.
  3. Medium: 130 to 135°F.
  4. Medium-Well: 140 to 145°F
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Paul Homlish's recipes https://blog.homlish.net/

corn in crock pot

Why is this recipe even here?  Blame the advertisements and the idiots.  Why the first 3 pages of google searches are full of unrelated and unwanted videos is beyond me.  And why the idiots think you need to dirty another pot to ‘start’ the recipe is just, well, stupid.

Maybe we’ll try to refine the search.  Try “frozen corn slow cooker -creamed -cob”.  Now we get chowders and cheesy on the first 3 pages.

UNCLE.  I’ll add my own.

corn in the slow cooker
Ingredients
  1. bag corn
  2. water - enough to get it a tad wet
  3. butter - gobs and gobs of it
  4. sugar - to taste
Instructions
  1. put it all in the crockpot on low heat.
  2. stir often. every hour or even better every 1/2 hour
  3. cook for 4 hours in low.
  4. when it's to the desired tenderness turn it down to keep warm until ready to serve.
Notes
  1. I try to use a minimum of water. Use more butter.
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Paul Homlish's recipes https://blog.homlish.net/

Cheese Steak Wellington (air fryer)

cheese steak wellington (airfryer)
Ingredients
  1. 3 tablespoons butter
  2. 2 pounds chopped steak
  3. 1 small onion chopped
  4. 4 cloves garlic minced
  5. 2-4 tablespoons saltine crackers or bread crumbs, crushed
  6. 2 tablespoons dried parsley
  7. 1 teaspoon basil
  8. 4 tablespoons saltine crackers
  9. 2 eggs
  10. ½ cup red wine
  11. mozzarella, jack or colby jack cheese
  12. 2 sheets puff pastry thaw out according to the pkg
Instructions
  1. Heat Air Fryer to 375 degrees.
  2. In a large saucepan melt the butter.
  3. Add onion, garlic and saute until onions are translucent.
  4. Add steak and cook until rare, medium rare, or medium.
  5. Turn the heat down, and add herbs and red wine, cook until the liquid is reduced a bit.
  6. Remove from heat. Cool.
  7. Add crushed crackers and 1 beaten egg.
  8. On a lightly floured surface lay out the pastry sheets. Cut each sheet into 4 squares
  9. Top with thin layer of cheese
  10. Put 1/4 of meat mixture (formed into flattened balls) on top.
  11. Pull corners up over meat and pinch edges together.
  12. Cut small slits on top.
  13. Brush the tops with beaten egg.
  14. Bake, seam sides down, for about 30 minutes or until golden brown and meat is cooked through. Be sure to check it at about 20 minutes.
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Paul Homlish's recipes https://blog.homlish.net/

 

Canned Peach Pie Filling

Peach Pie Filling - Canned
For one quart
  1. 2.5 lbs peaches
  2. 1 teaspoon lemon juice
  3. 1/2 cup dark brown sugar, or as desired
  4. 1/4 cup sugar
  5. 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional. Keep it just 1/4 tsp.
  6. 1 teaspoon vanilla extract, optional
  7. 1/2 tsp ascorbic acid
For 7 quarts
  1. Multiply above by 7.
Preparation
  1. Select xxx quart pot (pot A). Add enough water to boil small batches of peaches. Bring to a boil.
  2. Prepare large bowl of cool water to cool peaches after peeling. They each need to cool 20 seconds.
  3. Prepare 21.5 quart canning pot for putting the peaches in while waiting to cook. Add one gallon of water and ascorbic acid.
  4. Prepare 8+ quart pot for canning.
  5. Prepare your jars and lids.
Cooking
  1. Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30-60 seconds, and then place in cold water for 20 seconds. Slip off skins.
  2. Slice peaches about 1/2" thick and place in ascorbic acid pot.
  3. Place 8 peaches at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
  4. Combine water, sugar, Clear Jel, nutmeg, & vanilla in a large kettle. Stir and cook over medium high heatuntil mixture thickens and begins to bubble.
  5. Add lemon juice and boil sauce 1 minute more, stirring constantly.
  6. Fold in drained peach slices and continue to heat mixture for 3 minutes.
  7. Fill jars without delay, leaving 1 inch headspace. Adjust lids and process immediately.
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Adapted from USDA Complete Guide to Home Canningm Reprinted with revisions September 1994
Adapted from USDA Complete Guide to Home Canningm Reprinted with revisions September 1994
Paul Homlish's recipes https://blog.homlish.net/
quart jar calculations : 8 cups = 1 quart; 7 cups to allow for head room

5 cups (~2.5 lbs) peaches
1/2 cup brown sugar
1/4 cup sugar
3/4 cup water
1/4 cup clear jel (1.5 lbs. (approx. 2.5 cups, 0.6 lbs/cup)
1 tsp lemon juice
1 tsp nutmeg

An average of 17-1/2 pounds is needed per canner load of 7 quarts
A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2-1/2 pounds per quart.

2.5 lbs/quart
20 lbs / 2.5 = 8 quarts

First try 2021-08-08. We’ll target 7 quarts for canning & 1 quart for a fresh tester pie.
8*.5 = 4 cups brown
8*.25=2cups white
8*3/4=6 cups water
8*.25=2cups clear jel
8*.25tsp=2 tsp nutmeg
8*1=8 tsp lemon juice

Roasted Baby Potatoes

Roasted Baby Potatoes
Ingredients
  1. 1 lbs baby potatoes
  2. 2-3 cloves of garlic
  3. rosemary (fresh if possible)
  4. parsley (fresh if possible)
  5. thyme
  6. oil
Instructions
  1. stir it all up except parsley
  2. put it in an oven dish
  3. bake 365F for 45 minutes
  4. bake 450F for 10-15 minutes until crispy
  5. serve with parsley
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