Posts

Posted on

Hot Wing Sauce

Hot Wing Sauce
Ingredients
  1. 6 lbs hot peppers, most of the seeds removed, a mixture of fresh and frozen (see tips below)
  2. use a mixture of your favorites or just whatever is growing in the garden: scotch bonnet, banana, poblana, cherry, jalapeu00f1o, thai
  3. 2 large sweet red peppers (adds sweetness and color)
  4. 1/4 cup safflower oil
  5. 2 lbs okra, chopped coarsely
  6. 1 or 2 cups vinegar (see instructions)
  7. 2 whole bulbs of garlic, peeled and chopped coarsely (yes it is a lot)
  8. 2 Tbs black pepper
  9. 2 Tbs salt
see instructions
  1. butter: 1 lbs now or 2 Tbs per serving later
  2. vinegar: 1 cup now or 1 Tbs per serving later
Instructions
  1. Prepare the peppers (see hints tips below). In a large pot, sautu00e9 the peppers, okra and oil until soft. Simmer for an hour. They should make their own juice. Add the remaining ingredients and simmer another hour or two. If brave you can taste it and adjust the spices. Optionally let it cool overnight to set the flavors.
  2. Blend, puree or mill the sauce. The food mill removes all of the seeds and skins, but the other methods still make a smooth sauce.
  3. Add one cup of vinegar now. This makes a thicker sauce and saves freezer/can space. Optional: add 2 cups of vinegar now and don't add any when you make the final sauce below. If you are canning, don't add any butter now. If you are freezing, you can add the entire 1 lbs of butter now and don't add any when ready to serve.
  4. Freeze or can the sauce in 4 oz containers/jars for 2 servings of hot wing sauce. To can I use a pressure canner to be safe, hot packed, 5# for 30 minutes.
  5. Serving: for 8 small or regular sized wings, mix 2 Tbs hot wing sauce with 2 Tbs vinegar and 2 Tbs butter in a large container with a lid. Add deep fried wings right from the fryer, put the lid on and shake for 15 seconds. Take the lid off, let cool for 2 minutes, put the lid back on and shake for 15 additional seconds. Promptly remove the lid (unless you like soggy wings). Serve immediately.
Tips
  1. Use disposable nitrile gloves. They will not let the pepper juice soak through to burn your hands and if you get the correct size for your hands you won't chop the tips off while working. Pull the fingers down so they are tight. As a precaution I have my wife dial 91 before I start cutting the peppers in case there are any problems. Keep your work area clean, discard the gloves after each use, and wash your hands thoroughly after every session of dealing with the peppers.
  2. You can freeze the peppers all summer, and then make one huge batch in the Fall per the ingredient list above. Wash the peppers and put in freezer bags until you are ready to use them. Let them thaw before you start to work with them. Make sure to use a very sharp knife to cut the previously frozen peppers as they will be leathery. Cut the pepper lengthwise and to one side of the stem. Use your finger to scrape out the seeds and rip off the stem. No need to dice the pepper.
Print
recipes https://blog.homlish.net/
Posted on

Apple Pie

IMG_6786

Apple Pie
Ingredients
  1. 1/4 cup apple juice
  2. 1/2 cup brown sugar
  3. 4 tbsp light butter (stick or tub) at room temperature
  4. 4 Gala or Granny Smith or Honey Crisp apples, peeled, cored and sliced
  5. 2 tbsp cornstarch
  6. 2 refrigerated ready-made piecrusts
  7. 1 tsp cinnamon
Instructions
  1. Preheat oven to 350°F. Combine apple juice, sugar, and butter in a bowl. Add apples and cornstarch. Place one piecrust in a 9" pie pan and fill with mixture. Slice the second piecrust into eight 1/2-inch-thick strips and drape over filled pie shell in a crisscross pattern; pinch edges to fasten to bottom crust. Bake 55 minutes or until golden brown. Sprinkle top with cinnamon.
Print
recipes https://blog.homlish.net/
Posted on

German Potato Salad

German Potato Salad
Ingredients
  1. 8 slices real pork bacon
  2. 3 tablespoons flour
  3. 4 teaspoons chopped onion
  4. 2/3 cup vinegar
  5. 2/3 cup water
  6. 2 Tbs sugar
  7. 4 teaspoons salt
  8. 1/2 teaspoon ground black pepper
  9. 1 teaspoon powdered dry mustard
  10. 1/2 teaspoon crumbled whole rosemary leaves
  11. 2 quarts cooked diced potatoes
  12. 1/2 cup chopped fresh parsley
Instructions
  1. Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.
  2. Recipe originally called for 1/2 cup of sugar. That was way too much, so we cut it down.
Print
recipes https://blog.homlish.net/
Posted on

Pie Crust

Pie Crust
Ingredients
  1. 2 1/2 cups flour
  2. 1 teaspoon salt
  3. 1 teaspoon sugar
  4. 1 cup (2 sticks) very cold butter, cubed or cut into small pieces
  5. 6 to 8 tablespoons ice cold water
  6. Optional: Egg wash (1 egg whisked with 1 tablespoon water or milk)
Instructions
  1. Makes two 9-inch piecrusts or 12 to 15 Jr. Pie piecrust rounds
  2. A few simple tips will help you make a wonderful butter crust. Make sure the ingredients are very cold. you can even chill the flour! Also, make sure not to overwork the dough, that's really the key.
  3. 1 In a large bowl or mixer, combine the flour, salt, and sugar. Add the butter pieces and cut them into the flour mixture, working until you have big crumbs (see Tip). Add ice cold water, 1 tablespoon at a time, and mix in until the dough holds together.
  4. 2 Divide the dough into 2 mounds. Wrap each mound in plastic wrap and refrigerate for 45 minutes to overnight. Let the dough stand for at least 15 minutes before rolling it out.
  5. 3 Roll out the dough on a lightly floured surface or between 2 pieces of parchment or wax paper, then place the rolled-out dough in the pie pan and press into place.
  6. 4 For pies with tops, brush a little water on the edges of the bottom crust before adding the top crust and crimp the edges of the top and bottom crusts together with your fingers to seal them all around the pie. You can use your fingers, thumb, fork, or the back of a teaspoon to add a design along the ridges. Also, gently lift the edges from the pan a bit (it helps make it easier to cut and serve slices of the baked pie later on). Make little slits in the top crust to allow steam to escape (and add a decorative charm!). Another fun flourish is to add to the top crust little pieces of scrap dough cut out in shapes such as flowers or leaves. Brush the top crust with an egg wash, place on the decorative bits, and sprinkle with sanding sugar (or regular sugar) for a sparkly top.
  7. Tip: What's best to use to cut the butter into the flour?
  8. You can use two butter knives or a fork, or pulse gently with your mixer, or use your fingers. If you want to get a fun and fancy tool, get a pastry blender, also called a pastry cutter. It's a handheld tool, kind of like a potato masher for pastry dough! Whatever you use, I recommend chilling the utensil in the freezer first, so it's nice and cold! It is important that the butter stays as cold as possible, so if you use your fingers, be careful not to warm the butter too much with your hands.
Notes
  1. I'm thinking the one in better homes and gardens is better than this one.
Print
recipes https://blog.homlish.net/
Posted on

Peach Pie

IMG_1120

Peach Pie
Ingredients
  1. pie dough for two crusts (upper & lower)
  2. 5 to 6 cups peeled and sliced fresh peaches (see tip). One medium peach is about 1 cup.
  3. 1 teaspoon lemon juice
  4. 1/2 cup dark brown sugar, or as desired
  5. 1/4 cup sugar
  6. 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional
  7. 1 teaspoon vanilla extract, optional
  8. 3 tablespoons cornstarch, potato starch, or flour
Instructions
  1. Preheat the oven to 350u00b0F.
  2. In a large bowl, toss the peaches with the lemon juice, sugars (& spices and/or vanilla, as desired). Let sit for an hour or 6.
  3. Roll out the pie dough and place the bottom crust in the pie pan.
  4. Add the thickener of your choice and stir to coat the peaches.
  5. Pour the peaches into the piecrust.
  6. Add the top crust and make slits for the steam to escape.
  7. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling. You might need to carefully broil for a few minutes to get that perfect golden brown.
Notes
  1. You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.
Print
recipes https://blog.homlish.net/
Posted on

Pickels- Quick

Pickels- Quick
Ingredients
  1. 1/8 cup fresh dill
  2. 1/8 cup onions
  3. 1/8 cup hot peppers
  4. 1/8 cup garlic
  5. 1/8 tsp salt
  6. 1/8 tsp mustard seeds
  7. 1/8 tsp celery seeds
  8. 1/8 tsp tumeric
  9. 1/2 cup vinegar (5%)
  10. 1 1/2 cup water
  11. 2 grape leaves
Instructions
  1. get it to a boil, pour over cucumbers in a jar, seal jar, put in fridge for 24 hours. Eat.
  2. Makes one jar.
Print
recipes https://blog.homlish.net/
Posted on

MUSHROOM MOZZARELLA BAKE

MUSHROOM MOZZARELLA BAKE
Ingredients
  1. 1 lb fresh mushrooms, sliced (0.454 kg)
  2. 3 tbsp butter (45 mL)
  3. 3/4 tsp seasoning salt (3 mL)
  4. 2 tbsp whipping cream (30 mL)
  5. 1 tsp dried parsley (5 mL)
  6. 1/4 tsp black pepper (1 mL)
  7. 3/4 cup grated Mozzarella cheese (175 mL)
Instructions
  1. In large frying pan or electric frying pan with lid, fry mushrooms in butter over medium heat until softening. Keep cooking until water evaporates. Remove lid of pan. Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper. Allow to simmer over low heat until whipping cream reduces a bit. This can happen extremely fast. Arrange mushrooms in shallow casserole dish. Sprinkle with cheese. Bake 10 minutes, or until cheese is melted.
  2. Yield: 6 servings
  3. 1 serving
  4. 127.3 calories
  5. 4.6 g protein
  6. 11.0 g fat
  7. 3.1 g carbs
Print
recipes https://blog.homlish.net/
Posted on

Strawberry Rhubarb Pie

38-1

Strawberry Rhubarb Pie
Ingredients
  1. 2 - 9" Pie Crusts
  2. 1.5 # Rhubarb, cut into 1/4 " pieces
  3. 1 # Strawberries, cut into 1/2 " pieces
  4. 3 Tbs cornstarch
  5. 3 Tbs flour
  6. 1 cup sugar
Instructions
  1. mix strawberries, rhubarb, 1/2 cup sugar. Let stand for an hour or overnight in the fridge.
  2. Add corn starch & flouer to mixture.
  3. Add mixture to pie crust. Cover or lattice with another pie crust. Sprinkle 1/2 cup sugar on top.
  4. Bake @ 400 for 20 minutes, then another hour @ 350.
Print
recipes https://blog.homlish.net/
Posted on

Blackened Chicken with Bean & Corn Salsa

IMG_0012IMG_0013

Blackened Chicken with Bean & Corn Salsa
Ingredients
  1. 4 boneless skinless chicken breast halves
  2. 2 tsp chili powder
  3. 1/4 tsp salt
  4. 1/4 tsp pepper
  5. 1 tbsp canola oil
  6. 1 (15 ounce) can black beans, rinsed and drained
  7. 1 cup frozen corn, thawed
  8. 1 cup chunky salsa
  9. couscous (optional)
Instructions
  1. Combine the chili powder, salt and pepper; rub on both sides of chicken.
  2. In a large skillet, cook chicken in medium heat 4-5 minutes each side, until juices run clear. Remove and keep warm.
  3. Add beans, corn and salsa to skillet; bring to a boil. Reduce heat, cover and simmer 2-3 minutes, until heated through.
  4. Put bean mixture on a serving dish; top with chicken.
  5. If desired, serve with couscous for a complete, healthy meal :)
Print
recipes https://blog.homlish.net/
Posted on

Buttermilk Dumplings

20060814 20060814A

Buttermilk Dumplings
Ingredients
  1. 2 1/4 cups all purpose flour
  2. 3/4 cup buttermilk
  3. 1/4 cup cold Schmaltz or cold butter
  4. 1 egg (beaten)
  5. 1/2 tsp baking soda
  6. 1 tsp baking powder
  7. 1 tsp salt
  8. 2 tsp dried parsley or 1/4 cup fresh parsley
Instructions
  1. Whisk together the flour, baking soda, baking powder, and salt.
  2. Stir in the buttermilk.
  3. Cut in the butter until the mixture resembles coarse bread crumbs.
  4. Stir in the herbs, if using.
  5. Cover and refrigerate
  6. drop into hot liquid, cook at 425 F for 20 to 30 minutes uncovered, toothpick should come out clean and the dumplings should be golden brown.
Print
recipes https://blog.homlish.net/