RECIPES

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Cabinet Shop
Custom Classic Construction, Inc.
Since 1985

 

Appetizers:

Chili Rellanos:

This recipe is from my friend Colleen. She was born and raised and still lives in New Mexico. 

So simple and so good!

 

12 Peppers roasted and peeled 

Sliced Cheese I used Colby Jack 

1 tsp Baking Powder

2 large Eggs 

1 cup Frying oil (I use Peanut)

 

Insert cheese slices into the peppers.

Beat egg whites until stiff with Baking powder, 

in a separate bowl beat the yokes.

Pat  chili dry, and once the oil is at temperature

Fold the yellow into the whites.

Dip each chili the egg mixture coating all sides.  This is messy but worth it

Fry until golden about 5 mins per side 

Drain on a towel

Keep them warm in the oven  or eat right away

 

Bread:

NO FAIL STUFFED YEAST BREAD (makes 2)

 


4 cups plus 2 tbsp  Bread Flour or an Artisan flour
1/2 cup All Purpose Flour
3 1/2 tbsp Dried milk powder
1 1/2 tsp salt


1 tbsp Instant Yeast
1 cup Milk
1/2 cup Sugar

1 Egg
1/2 cup whipping cream

Warm the milk to 95-105 F
add sugar and the yeast stir and let the yeast activate for 5 -10 min

Whisk together the flour, milk powder and salt

In another bowl combine whipping cream and egg
Add the yeast mixture and mix well

Slowly add the the wet mixture to the dry ingredients with a spoon.
The resulting mixture will be lumpy.

In your mixer set up with dough hook.
Start on slow and increase to med speed.
 Mix for about 12 -15 mins or until the dough becomes smooth and if dented with your finger it springs back.

NOTE: If kneading by hand let the dough rest for 20 -30 mins. This will absorb some moisture and make it easier to knead It still will be sticky for the first 5 -10 minutes of kneading.

In an oiled bowl coat the dough with oil and cover with a damp cloth or plastic wrap Place in a warm spot to rise to double in size.

Once the dough has doubled gently press with the heel of your palm to force some gas out.
 Transfer to a worktop and knead quickly  for 1-2 mins

It makes 2 loafs so you decide what you want to use the dough for. I have baked them as regular slicing bread, used it for pizza dough, monkey bread calzones or dinner rolls or as in the photo above I rolled each half out and made stuffed bread.

 One savory and one sweet .
Pepperoni roasted red peppers and Fontina Cheese in one and a mixture of melted butter, sugar, cinnamon and raisins in the other.

Then put them in an oiled loaf pan covered to rise again to double the size

Preheat the oven to 350

Bake for 35 -45 mins
Remove from pans immediately and for a soft crust either brush the tops with melted butter or whipping cream.

 

CRUSTY ROLLS or French Bread

 

6 –7 cups  Flour

2 1/2 cups tepid Water

3 tsp Dry Active Yeast

4 tsp Sugar

4 tsp Salt

 

Egg Wash
1 egg

1 TBSP Water

 

Dissolve sugar in tepid water Then add the yeast Let proof for 2 minutes

 

Add the  water mixture to 2/3 rd of the flour mix with spoon. It will be very sticky

Now add the salt. and the rest of the flour

Pour out onto a floured surface and knead for about 2 mins. It will now be springy.

Cover and let rise for 30 mins

Roll out on a floured surface Cut into either 9 torpedo rolls or 2 French bread 

Roll each piece and turn the ends under.

Place on a cookie sheet with corn meal or use parchment paper.

Use a sharp knife to cut the surface of each loaf  2 –3 times to allow for expansion. I use scissors

Coat with egg wash

Let rise for 30 mins if making bread if making rolls you can go ahead and bake now.

Bake in pre heated 350 degree oven for about 35 minutes You will know the loaves are done when you  get a thump when you tap  the bottom of the bread and the top is browned.

 

No Knead Crusty Rolls 

Makes: 8 dinner rolls 

              4 hamburger rolls 

              large pizza 

2 1/2 cups bread flour or all-purpose flour If you cutting back on Carbs Spelt flour works well.

1 package of instant or dry active yeast (makes no difference I have used both)

1 teaspoon salt

1- 1/4 cups hot tap water (up to 130° F)

Instructions:

Whisk together the flour and salt 

 Stir in water and yeast with a rubber spatula . 

Mixture will be very thick and sticky. 

Cover with plastic wrap & let stand on counter top for  at least 3 hours can be placed in frig overnight.

Scrap dough out on to a well-floured surface.

Using a scraper fold over adding just enough flour so it doesn’t stick about 12 times. To keep it tender do not over work 

 For dinner rolls Cut  into 8 pieces or  into 4 for Hamburger buns. 

 With WELL floured hands ( It is a very soft dough.), shape each into a ball by folding and tucking,

For rolls place on parchment paper-lined baking sheet tucked side down & cover with a dish towel. Let rest at room temperature for 35 minutes. They will puff up but will not double in size.

For pizza oil a large rimmed baking sheet pan with a heavy coating of olive oil .Spread the dough with your hands

As the rolls  or Pizza is resting, start preheating oven to 450° F. 

When oven is preheated add your favorite topping to the pizza Note I do not spread the sauce I drop it on by big spoonfuls to not collapse this tender dough.

Bake  rolls or the pizza for 20 minutes  or so until golden brown. 

To re-crisp the rolls  preheat the oven to 325° F and place directly on the oven rack for 10-12 minutes or cut and put them in the toaster.

 

Galette Dough

(Recipe works well for sweet or savory fillings)

 

1 1/2 cup flour

1/2 tsp salt

10 TBSP  COLD  butter cut into small cubes

5 TBSP ice-cold water

 

In a Food processor add flour and salt pulse a few times

Add the cold butter cubes and pulse 8—10 times

Turn on the food processor and add 1 TBSP of water at a time

The dough should form into a ball

 Transfer to a lightly floured surface and form into a 4” disk.

Wrap in plastic wrap and place into the fridge for at least 1 hour or it if fine to leave over night.

Take out of the fridge 10 minutes before you are ready to roll it out

Lightly flour your working surface.

Roll out to a large 12” circle.

Transfer to parchment paper lined cooking sheet pan

Place filling on top slightly mounting it in the middle leaving a 2-3” border around the edges.

Pull the sides of the dough over the filling overlapping as you go around ( pleating the dough)

Optional : Brush the edges with egg yolk

Bake according to the recipe you are using.  

 

Desserts:

Jewel's frozen lemon pie

Back story: In 2016  I got this recipe from a very kind and loving man. 

His name is Monroe and he is the sole caretaker for his wife Jewel who has dementia 

This recipe was in a letter Jewel had written her Mom June 28 , 1956 from Temple TX.

 We have a very small refrigerator with a freezer space that only holds 2 ice trays.

  6 egg yolks
  1/2 cup lemon juice
  1 lemon rind grated
   1/4 tsp salt
  1 cup sugar + 2 tbs                                                                                                                          
                               
combine these ingredients & cook until thick like custard, let cool---whip 2 cups evaporated milk and beat the 6 egg whites you separated---fold both into the custard--sprinkle 3/4 cup of wafer crumbs into an ice tray -sprinkle 3/4 cup of wafer crumbs on the top -- freeze for 3 hours.
   

 

SWEET RICOTTA PEAR WITH ROASTED WALNUTS AND FRESH FIGS

2 pears, peeled and sliced thin
6 fresh figs, halved
1/2 cup ricotta cheese
1/2 tsp vanilla extract  (to taste)
2 tbsp honey (to taste)
1/2 cup walnuts
more honey to drizzle


Instructions

Preheat oven to 375 degrees. 

Line baking tray  with parchment paper . Coat the sliced side of your figs  with honey,  Cook for 10 minutes.


In the meantime toss the walnuts in honey coating all sides  evenly. Three minutes before the figs are done, add in the walnuts. 

Remove both from the oven when done and remove from parchment paper immediately and set aside on a plate or in a bowl.
While they  are baking, pulse  the ricotta cheese, honey and vanilla  until whipped. 


 Arrange your pear slices on a plate. 
Top with sweetened ricotta, walnuts and figs Drizzle with honey.

 

BLACK BOTTOM CAKE

Cream cheese filling:
8 ounces cream cheese
1 egg
1/3 cup sugar
dash salt
1 cup chocolate chips

Cake:
1 ½ cups flour
1 cup sugar
¼ cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
1 teaspoon vanilla

Preheat oven to 350

Mix the cream cheese filling and set them aside.

Then mix the cake part by combining all those ingredients

and setting it aside.

Fill a greased 9-inch by 9-inch square pan with cake batter.

Top with cream cheese mix

Bake for 40 minutes or until done in the center.

 

 

 

ST. PATTY'S DAY BROWNIES

**You can use a brownie mix and skip down to the filling

 Brownie Base

1 stick of butter

1 cup granulated sugar

2 eggs

1 teaspoons vanilla extract

1/2 cup all-purpose flour

1/4 cup cocoa

1/4 teaspoon salt

 

Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.

 

In a medium bowl, combine the flour, cocoa and salt. Set aside.

 

Melt  butter, add sugar, stirring well to combine. Whisk in vanilla and  eggs.

 

Add dry ingredients to the wet ingredients and mix well.

 Pour into the prepared pan and bake for 32-35 minutes.   Cool Completely

 

Filling

2 1/2 cups powdered sugar

3 T butter, softened

3 T heavy whipping cream

2 oz cream cheese

1/8 -1/4 tsp mint extract

2-4 drops green food coloring if desired

 

In a large bowl combine all ingredients and whip until everything is well incorporated.  Continue mixing on medium-high speed until light and fluffy. Spread on cooled brownies, refrigerate 1 hour or until set.

 

Ganache

1/3 cup heavy whipping cream

1 1/3 cups (8 oz) good quality semi sweet chocolate

1/3 cup butter

 

Heat ganache ingredients over medium heat stirring constantly.  When chocolate is melted and everything is combined, set aside to cool about 10 minutes.  When still slightly warm, pour over the cooled filling spreading evenly.  Return the pan to the refrigerator.

 

To serve allow to sit at room temperature about 10-15 minutes.  Cut into bars and ENJOY!

 

 

Main Course:

 

Barley Casserole

 

1 cup  Barley or Farro

1 small onion, chopped

1/4 cup butter

1-1/2 cups sliced fresh mushrooms ( canned mushrooms  drained works )

1 cup slivered almonds,  (sometimes I toast them first)

1 envelope onion soup mix

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

3 to 3-1/2 cups Chicken or Vegetable broth

Directions

In a skillet sauté barley, mushrooms and onion in butter  

  Transfer to  2-qt. baking dish.

  Stir in the almonds, soup mix and parsley.

 Add the broth.

 

Bake, uncovered, at 350° for 1-1/4 hours

   

Butter Garlic Shrimp

 

2 TBSP extra virgin olive oil

1 Lb jumbo shrimp (peeled deveined and tails removed)

Sea Salt and fresh ground black pepper

3 TBSP Butter

6 Cloves of fresh garlic minced

3 cups of quartered grape tomatoes

6 cups  baby spinach 

1/2 - 3/4 cup Heavy Cream

1/3 cup grated Romano Cheese

1/4 cup Basil thinly sliced

 

Over Med High heat olive oil to a  shimmer

Toss the shrimp in the sea salt and black pepper. Sear until golden ( about 2 mins) Flip and cook until opaque. Remove from skillet

 

Reduce heat to Med.

Add butter and cook the garlic until fragrant ( 1 -2 mins)

 

Add tomatoes  season with salt and pepper to taste

When tomatoes skins begin to soften add the spinach and cook until wilted

Stir in the heavy cream, Romano cheese and basil. Bring to a simmer

 

Reduce heat to low and continue to simmer until sauce is slightly reduced ( about 3-4 mins)

Return shrimp to skillet and cook until the shrimp is heated

 

Great alone or can be served over pasta with a slice of crusty Italian bread

 

EGGPLANT CASSEROLE

1 Large Eggplant
1-3.4 cups of crushed Ritz Crackers
1 1/2 cup shredded Cheese ( I use a combination of Cheddar Monterey Jack and Fontina)
1 stick of Butter ( I use only 1/2 a stick)
2/3 cup milk
2 eggs
sea salt, black pepper and cayenne 

Pre -heat oven to 350 degrees F  ( 176.7 degrees Celsius )

Peel, Dice and boil eggplant until fork tender. 

Drain well and season with sea salt, black pepper and cayenne to taste
Melt butter and mix with the  crumbled crackers and shredded cheeses I set a third aside. (The original recipe says divide in half)

Mix  together the cooked eggplant, milk.2/3rd of the cracker/cheese mixture

Pour into a greased casserole dish ( I do Not grease the dish It has plenty of butter)
Top with the remaining cracker/cheese mixture
Bake uncovered until golden brown about 25-30 minutes

Spicy EGGPLANT with Pasta  

Serves 4

8 oz Rigatoni pasta cooked

3 TBSP Olive oil

1 Large diced onion

5 Minced Cloves of garlic

1 lb of eggplant cut into 1/2" cubes ( if using fresh Fairy Tale Eggplant there is NO need to peel or salt)

14 oz can Diced Tomatoes

16 oz Crushed Tomatoes or plain tomato sauce

3 TBSP Capers

1 1/2 TSP Crushed Red Pepper Flakes

1/2 cup of Fresh chopped Basil 

1/2 cup of Fresh chopped Parsley

Start with 1 TSP of Olive oil in a skillet over MED High bring to a shimmer. Cook Eggplant until soft  turning a few times until it browns a little (About 10 minutes) Remove from pan and set aside

In the same skillet bring the remaining olive oil to a shimmer over med heat Cook onion until soft and translucent Add Garlic cook for an additional minute or two until fragrant.

Stir in the eggplant, diced and crushed tomatoes, capers, red pepper flakes. parsley and basil Bring to a simmer and cook uncovered for 15 minutes or until it has reduced by about a 1/3 or so. 

Stir in the pasta Add a little pasta water if it is too thick

Sprinkle with grated Romano Cheese and serve 

 

 Mario G Moms Stuffed Eggplant recipe

Several Small eggplants Cut lengthwise Bake at 325 until soft

Scoop and chop the Scooped out eggplant

 

Equal amounts of

Ground Pork

Fine chopped Egg plant

Bread or moistened bread crumbs

Grated Romano Cheese

Minced garlic

Parsley

Salt and Pepper  

 Mix pork, bread, Romano Cheese and eggplant

  Add a handful of fresh parsley and minced garlic

Salt and pepper to taste.

  Re-stuff the eggplant shell Just like a double baked potatoe

  Turn upside down and fry in about 3/4” of Olive or Canola oil until browned

  Now you can either freeze or prepare to bake

 

To Bake:  preheat 325 degree oven 

 Marinara Sauce on bottom of baking dish

Place stuffed eggplant RIGHT side up

Pour more sauce on top.

Sprinkle with Grated  Mozzarella or any Italian cheese

 

Bake until cheese is melted and bubbly brown

 

 Kohlrabi and sausage skillet dinner.

5 TAB olive oil  divided  (3 TAB and 2 TAB)

1 small diced onion

1 1/2 TAB minced garlic

1 LB Hot Italian sausage ( Casings removed)

3 cups cubed Kohlrabi

1 pt Grape Tomatoes cut in half

1 cup Fresh Pineapple Chopped  into bite size pieces

1 tsp thyme

1/2 tsp smoked or Hungarian hot paprika

1/2 tsp  sweet paprika

1/4 tsp ground ginger

1/4 tsp sea salt

1 1/2 TAB red wine vinegar

 

Heat 3 tablespoons of oil in large skillet over med heat

Add shallots and garlic stirring  until fragrant and just starting to brown 

Add sausage continue cooking until cooked through.

Transfer into a bowl DO NOT wipe out the skillet

Add remaining 2 tablespoons of oil to skillet  increase heat to high. Cook the Kohlrabi until starting to brown ( crisp tender) Do not over brown the Kohlrabi

Add the Tomatoes and pineapple. Cook until tomatoes wilt

Reduce heat to medium add cooked sausage, thyme paprika, ginger and salt. Stir to combine 

Stir in the vinegar and stir constantly until mixture is coated  about 1 minute

Yellow Summer Squash

4 cups  sliced yellow squash

1/2 cup chopped onion

35 crushed Ritz style crackers 

1 1/2 cup shredded cheddar cheese

2 beaten eggs

3/4 cup milk

1/4 cup melted butter

1 tsp salt

Ground pepper to taste

2 TBSP butter

Preheat oven to 400 F

Over medium heat in a covered skillet with a small amount of water cook squash and onion until tender (about 5 minutes.

 Drain well Set aside

Mix cracker crumbs and cheese in a med bowl. Stir half into the cooked squash and onions

In a small bowl mix eggs and milk add to squash mixture along with the melted butter and salt and pepper.

Spread into 9 x 13 baking pan

Sprinkle remaining cracker mixture.

 Dot with the 2 TBSP butter

Bake 25 minutes or until lightly browned

 

SPAGHETTI SQUASH PARMESAN 

1   spaghetti squash
3  Tbsp minced garlic
1   tps olive oil
6 oz  chopped spinach
1/2 cup  heavy cream
2   Tbsp    cream cheese
1/2 cup  Romano
salt and pepper to taste
grated Mozzarella 


Preheat the over to 350F

Cut the spaghetti squash lengthwise and remove the seeds Then Rub some oil on each cut side of the squash and place cut side down in a lipped pan. 
Pierce the skin a few times 

Roast in the oven for about 40 minutes or if you are in a hurry cover with plastic wrap and microwave I check it every 8 minutes. It is done if the fork slides in with ease.

While the squash is roasting drizzle of olive oil to a  skillet on Med High
saute the garlic until fragrant

melt the cream cheese in the pan 
Add the heavy  cream and reduce the sauce for a few minutes 
Then add the chopped spinach, salt and pepper and the Romano cheese stir well

When the squash is done turn it over and with a fork pull it away from the edges
Pour the sauce on and combine gently 

Top with the mozzarella and bake for 20 minutes

Turn the broiler on and brown the top just a little

 

STUFFED ACORN SQUASH

 

1 Squash cut scoop out the seeds and stringy stuff 
1/2 cup quinoa 
1 Tab garam marsala  
2 cups of chicken broth
1/2 pound of loose breakfast sausage or Italian sausage
1 red bell pepper diced
1/2 sweet onion

 Brown Sugar

Preheat oven to 400 F (204 C)

Boil quinoa in chicken broth for 15 minutes.
Brown sausage 
Add red pepper and onion to the cooked sausage until the onions become transparent and sweet.
 Add the Garam marsala pour in the quinoa and chicken broth reduce by a third

Place Squash in a baking pan Fill with the mixture  Sprinkle with brown sugar Pour the remaining liquid into the pan.


Bake  1 hour basting a few times with the liquid.

 

Shrimp Po'Boys



1 1/2   pounds large shrimp (16/20 count), peeled and de-veined

Spicy Tartar Sauce:
    Blend all ingredients together in a bowl. Cover and refrigerate at least 3 hours

3/4   cup mayonnaise
5   tablespoons dill pickles. finely chopped
3   tablespoons green onions, finely chopped
3   tablespoons  lemon juice
2   tablespoons whole grain mustard
1/3   teaspoon dried dill
1   teaspoon Worcestershire sauce
1-1/2teaspoon Hot sauce 
1/2   teaspoon each sea salt and freshly ground black pepper
 

Seasoned flour:
 In a bowl whisk together  
1 1/4   cups flour
1   cup yellow cornmeal
1   tablespoon granulated garlic powder
1   tablespoon granulated onion powder
1   teaspoon sea, Kosher or other salt
1   teaspoon freshly ground black pepper
3/4   teaspoon cayenne


Egg Wash:
 In another small bowl, whisk together eggs and milk.
2   eggs
4   tablespoons heavy cream

Peanut oil for frying
4   Crusty French or Italian rolls. Slice, butter and grill rolls in a non-stick skillet

Finely shredded lettuce
Sliced tomatoes splashed with a bit of hot sauce and a sprinkling of sea salt 


DIRECTIONS:
 Heat  1/4-inch oil in a large skillet or preheat deep fryer or oil in wok to approximately 360°F. 


Dredge the shrimp in the seasoned flour, then into the egg wash, then back into the seasoned flour, coating the shrimp completely.
Fry the shrimp  until golden and crispy, about 2-4 minutes. 
Remove from oil and drain on paper towels. 
 
Slather both cut sides of bread or rolls with tartar sauce.
 Divide the shrimp evenly between the 4 sandwiches and top with the tomato slices and shredded lettuce.

 

 

 

CAPTAIN'S CUT BAKED COD

1-inch thick piece of cod.

1/3 cup bread crumbs

1 clove of garlic, minced

3 tablespoons grated Romano cheese

1-2  tablespoons melted butter

1/4 cup white wine

 

Preheat oven to 350 degrees.

 

Butter a glass baking dish.

Place cod pieces in dish and pour wine over them.

 

Mix bread crumbs, minced garlic, cheese and melted butter.  Sprinkle crumbs on top of fish.

 

Bake for 35-30 or until fish flakes easily in the middle

 

Mock Cauliflower Mac and Cheese

1 large head of Cauliflower cut into to bite size pieces 
1/2 sleeve of Saltine Crackers Crushed in your hands (some bigger pieces are good)
1 cup Sour Cream
12 ozs of Grated Cheeses  We like any combination of  Fontina,  Extra Sharp Cheddar, Monterey Jack, Provolone and or Gruyere 
 1 TSP of Mustard 

1/2 cup Heavy Cream  ( Milk or pasta water can be substituted )
Salt and Pepper to taste

Topping:
Combine 1 Tab of melted butter with 1/3 cup of bread crumbs  

Steam cauliflower till fork tender  Do not overcook or it will be mushy
Combine  the ingredients
Pour into a casserole dish


Sprinkle on the topping 

Bake uncovered at 350 until bubbly and the breadcrumbs start to brown 20 mins or so  

 

 

 

TOMATO PIE

 



1 - 9" pie shell baked   (I stopped using the  crust for this dish)
6 tomatoes sliced thin
1 onion sliced
1 Tab butter
1/2 cup Mayonnaise
1/3 cup grated Romano Cheese
1/3 cup Mozzarella Cheese
Fresh Ground pepper to taste
10 Fresh Basil leaves sliced thinly

Preheat oven to 350 degrees F   (176.7 degrees C)

Saute the onion in the butter on medium low heat until translucent and soft

Place them in the bottom of the pie pan ( or on top of the  cooked shell if you are using a pie crust)

Place the  sliced tomatoes in layers on the onions.
Top with lots of ground black pepper

In a medium bowl mix the cheeses, Mayonnaise and basil Spread this evenly over the tomatoes

Bake for 20 -25 minutes until golden brown.

Since I do NOT use a pie crust any more I drain off the liquid before serving. (The pie crust absorbs the liquid).

 

SWEET POTATO AND BLACK BEAN BURRITO

3-      cups of peeled cubed sweet potatoes
1/2    tsp salt
2       tsp of cooking oil
3 1/2  cups diced onions
4       large cloves of garlic minced or pressed
1       TAB minced fresh  chili pepper
4        tsp Cumin
4        tsp Coriander
4 1/2   cups cooked Black beans ( or 3 14 oz cans drained)
2/3      cup light packed cilantro leaves
2        TAB fresh lemon juice
1        tsp Salt 
8       Flour Tortillas 
Fresh Tomato Salsa

Preheat oven to 350 F  (176.7C)

Bring Sweet potatoes to a boil with 1/2 tsp of salt simmer until tender about 10 mins

In a warmed skillet add oil, onions, garlic and chili pepper. Cover and cook on Med-Low heat until the onions are tender about 7- 10 minutes

Add the Cumin and Coriander cook for an additional 3-5 minutes

In a food processor combine black beans, cilantro, lemon juice, salt and cooked sweet potatoes puree until smooth.

In a large mixing bowl combine everything.
Spoon about 3/4 cup in each Tortilla .
Roll up and put seam side down in a large baking dish.
Cover tightly with foil 
Bake 30 mins.
 Serve with Salsa and Sour Cream.

 

Sides:

 

PEACH CHIPOTLE CHUTNEY



1 cup apple cider vinegar
1 cup loosely packed brown sugar
1 cup white sugar
1 large red bell pepper, seeded, diced 1/4 inch (about 1 cup)
1 medium red onion, diced (about 1 cup)
1/3 cup raisins
1 teaspoon chipotle chili powder
2 large cloves garlic, very finely chopped
1 teaspoon salt
3 lbs. pounds  slightly hard peaches, peeled, pitted and cut into chunks
  Jars 

COMBINE vinegar and both sugars in a large pot.
Bring to a boil over medium heat.
STIR in the bell pepper, onion, raisins, chili powder, garlic, salt and simmer 15 minutes. 
ADD the peaches
Simmer an additional 10 minutes or until slightly thickened.

Process for 10 mins 1/2 pints 15 min for Pints

NOTE: 
   I used Splenda for the brown and white sugar and it worked fine.

 

Agave glazed snow peas and carrots

 2 1.2 cups of sliced carrots

1/2 lb of trimmed snow peas

handful of broccoli

3 TAB of Butter

1 tsp cornstarch

1/4 cup of Agave nectar (or honey)

 

 

Bring saucepan of salted water to a boil

Add carrots cook about 7-9 min 

add the pea pods  to the boiling water and continue to cook both for an additional 3 minutes or until they are crisp tender.

. drain and set aside

 in the same pan  melt the butter and stir in the cornstarch Return the carrots and snow peas to the pan stir in the agave nectar cooking over medium heat until heated through.

 

Season with salt and pepper 

 

 

Baked Cauliflower Tots


2 cups cauliflower florets
1 large egg
½ cup onion, minced
½ cup cheddar cheese, shredded
¼ cup Romano cheese
¼ cup breadcrumbs (I use Panko)
¼ minced  parsley 
salt and pepper to taste
cooking spray or oil


Instructions

Preheat oven to 375°F. 
Steam cauliflower in hot water for 3-5 minutes or until soft, drain and chopped with a knife or blend in the food processor ( just a few seconds.)

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots.

Place on the cookie sheet ½ inch apart and bake for about 30 minutes, turning every 10 minutes through cooking until golden.

 

 COPY CAT McDonald’s  French Fries by Shotgun Red

 

4 or 5 long potatoes

1/2 cup corn syrup ( I know REALLY BAD STUFF but necessary for this recipe)

 1/2 cup white sugar for 12 cups of water. (adjust accordingly)

 

 

Cut of the ends and cut off the sides to make the potatoes square but long.

Cut the potato in slices about 1/8 inch thick then lay those slices flat and cut strips the same thickness so your fries are the same size as McDonald's.

Soak in cold water for 5 minutes then drain on a paper towel.

 

In a pot put enough water to cover the fries 

Stir in corn syrup and sugar as the water comes to a boil. Once the sugar is dissolved and the water reaches a boil "turn off the heat" and drop in the fries.

 

Let them soak for 10 minutes then drain on paper towels.

 

Now place the fries in the freezer for 20 minutes.

 

Heat oil to 350 degrees.

Deep fry them for 2 minutes only.

Put them on a tray and let cool for 10 minutes.

 

Drop them back in the oil for 7 minutes.

 

 

 

Sweet and Spicy Cucumber Slices

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1-1/2 lbs cucumber (about 3 medium), thinly sliced (peeled or unpeeled)

2 teaspoons kosher salt (if using table salt, use only 1 teaspoon)

1/2 cup rice vinegar, seasoned or regular

1/2 cup water

3 tablespoons sugar

1/4 tsp red pepper flakes (optional if you don't want any heat.)

2 tablespoons minced red onion

 

Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain if you remember. While cucumber slices are draining, prepare marinade.

Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. Chill for at least a few hours before serving. They improve with time!

 

SOUPS:

CREAM OF BROCCOLI SOUP

2 TBSP Butter 
1 1/4 lb of  peeled and chopped broccoli stems 
8 ozs   Broccoli florets cut up into bite size pieces
1  medium onion chopped ( 1/2 cup)
2 stalks of celery chopped ( 3/4 cups)
 
1  cup of Chicken broth

Bechamel Sauce:
3 TABS Butter
2 TBSP FLOUR
1 TBSP of White Wine
1 cup of Milk
1 cup of Heavy Cream
3/4 tsp Salt 
1/8 tsp Pepper
Dash of Nutmeg

Cook the onion, celery and stalks in the butter until tender 
Add 1 cup of Chicken broth
Use a stick emulsifier Blend until smooth
Add the Florets and the salt and pepper and simmer for about 9 minutes (I like my broccoli to remain bright green)

While that is simmering make the Bechamel Sauce in a separate pan
(Melt  butter add  flour and whisk together. Slowly add the milk and heavy cream stir until thickened )
Add the nutmeg 
Stir into the simmering soup pot and serve 

OPTIONAL: Stir in  1/2 - 1 cup of  grated Cheddar Cheese 

 

CORN CHOWDER

6 strips of bacon

4 cups corn kernels
      emulsify  3 cups of the corn with 3 TBSP sugar and 1/2 cup water set aside    

2—3 cups heavy cream

1/2 cup water (if needed)
2 TBSP corn starch
2  TBSP chicken bouillon granules
4 cups cubed, peeled potatoes
1 1/2 cups sliced onion
1 cup chopped celery
1/4 teaspoon pepper

4 oz grated Fontina Cheese

Cook and drain the bacon leaving 3 TBSP of drippings in pot.

Cook onions and celery in bacon grease

Add potatoes and water Simmer 20 minutes until potatoes are cooked

Stir in the rest

Heat until steaming Then add the butter.

 

 

 

 

 

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