Archive for the Recipes Category

Mmm … Apple Crisp

Posted in Recipes, Taz with tags , , , , , on November 30, 2008 by tazspaz

I need to go search for more of my old hard drives.  I think I have gathered most of my recipes to start posting.  This one has me going to the store to get rolled oats.  😀

Let’s start with preheating the oven to 350 degrees, k.  Why you ask?  Well, whilst you are preparing everything you will get the oven heated. 😉

Here’s what you’re going to need:
9×13 baking pan.  I typically use a glass pan and grease the bottom myself.  Your choice on pan though.
8 cups sliced apples (I prefer Red Delicious or Granny experiment for your favorite)
2 cups flour
2 cups rolled oats
1 tsp cinnamon (ground)
.5 tsp nutmeg (ground)
1.5 cups brown sugar
1.5 cups butter

Now what you’ll need to do with all that to make it taste really good is:
1.  Place the flour, oats, cinnamon, nutmeg, and brown sugar in a mixing bowl.  slice up butter and add mix to make ingredients all crumbly. 
2.  Put half of the combination into the baking pan and press to the bottom of the pan.
3.  Place apple slices in baking pan on top of the crumbs already in the pan and cover with remaining mix.
4.  Bake for 45 minutes or until apples are nice and tender.

Other types of apples I would recommend trying would be Empire, Gala, Courtland, and Macintosh apples.  Hey, better yet you could try a whole bunch of combinations of any of these apples.  It really does come out pretty darn good!!

Spinach, Chicken, and Wild Rice Soup

Posted in Recipes, Taz with tags , , , , , , on November 29, 2008 by tazspaz

Okay, so I promised I would start posting some recipes that I have created, written down, or used in the past.  Some of you have been my “guinea pigs”, thankfully none reading this have been “victims” of my cooking.  Well, at least to my knowledge, if you felt like a “victim” please let me know!  I’ll make sure to add something special to your next meal.  *evil grin* 🙂

Here’s what you’ll need:
1  14ounce can chicken broth
1  10.75ounce can condensed cream of chicken soup
2/3  cup uncooked wild rice, rinsed and drained
3  cups water
1/2  teaspoon crushed dried thyme
1/4  teaspoon ground black pepper
3  cups chopped cooked chicken (chose your favorite way to do this, ask if you need suggestions.)
2  cups shredded fresh spinach

Here’s what you’ll need to do with all that fun stuff now:
1.  In a 4quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
2.  You have two options:
       a)  If you are heading to work (best to supervise cooking in my opinion though)  You can cover and cook on low-heat setting for 7 to 8 hours.
       b) If you come home early from work you could cook on high-heat setting for 3-1/2 to 4 hours.
3.  Stir in chicken, spinach and serve.  

Serves 6 people 1 time.  Of course if you really like it you’ll be lucky to get 3 servings!! (recommended serving is 1.5cups per serving.)

If you want to make this a bit more healthy you can use reduced sodium soups.

BBQ Ribs

Posted in Recipes, Taz with tags , , on August 8, 2008 by tazspaz

What you’ll need to get started:
6 pounds pork spareribs
1 1/2 cups white sugar
1/4 cup salt
2 1/2 tablespoons ground black pepper
3 tablespoons sweet paprika
1 teaspoon cayenne pepper, or to taste
2 tablespoons garlic powder

Later in the process you will need:
5 tablespoons pan drippings
1/2 cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
cayenne pepper to taste salt and pepper to taste
1 cup wood chips, soaked

 

What to do:

  1. If I have to tell you how to prep the meat, stop. Go to your local restaurant; one that truly slow cooks their ribs. You’ll be happier. J

    Now, in a medium to large sized bowl mix together the sugar, salt, black pepper, paprika, cayenne pepper, and garlic powder. Coat the ribs with spice mix and place the ribs in two 10×15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 4 hours. I usually suggest you do this the morning you actually want to cook up the ribs. The longer the rub gets a chance to work over the ribs the better. I’ve done the rub as early as the night before cooking them up.2. Preheat oven to 275 degrees F (this is for a “normal” altitude, if you live in a higher altitude you will have to adjust this a bit). Bake uncovered for 3 to 4 hours. You will know the ribs are ready to transfer to the grill when they tender and nearly fall apart when trying to pick them up.

    3. Remove at least 5 tablespoons of drippings from the bottom of the roasting pans the ribs were in and place in a skillet over medium heat. Cook the onion in the pan drippings until lightly browned and tender. At this point you will add the ketchup and heat for about 5 minutes, stirring constantly. Mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.

    4. Preheat grill your CHARCOAL grill. 😉 (okay fine, you can use propane it’s just not going to taste the same!)

    5. When you are ready to grill add soaked wood chips to the coals (or to the smoker box of a gas grill *sigh). Lightly oil grill grate; seeing as your ribs should already be falling apart you don’t want them sticking to the grill. Place the ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling. This will keep the sauce from burning. If you want you can do it from the beginning just ensure the fire isn’t burning to hot if that is the case.

So if you add all this up, this process can take anywhere from 8-15 or more hours. The longest part is waiting for the rub on the ribs. After that this process really is about 3-5 hours.

Tip: I also add garlic powder to my BBQ sauce and/or honey depending on how I’m feeling. Those of you that have had my ribs complain you can’t seem to get the same flavor(s) as I do. That’s because my BBQ sauce is “my” sauce. The above is the basics for you. J

Hope you enjoy!

Key Lime Pie

Posted in Recipes, Taz with tags , , on February 8, 2008 by tazspaz

What you will need: 
1 – .3-oz box sugar free lime flavor gelatin
¼ cup boiling water
2 containers (8 oz each) Key Lime Pie flavor light yogurt
1 container (8 oz) frozen fat free whipped topping
1 – 9” reduced fat graham cracker pie crust 

How to prepare:
In large bowl, dissolve gelatin in boiling water. 
With wire whisk, stir in yogurt with wooden spoon, fold in whipped topping. 
Transfer mixture to pie crust, refrigerate overnight.

Parmesan Pork Tenderloin

Posted in Recipes, Taz with tags , , , on February 8, 2008 by tazspaz

What you will need: 

1LB.    Pork Tenderloin
3Tbsp  Seasoned bread crumbs
1Tbsp  Grated parmesan cheese
1tsp    salt
1/8tsp pepper
Cooking oil spray
1 small onion, chopped
1 clove garlic, minced 

How to prepare:

Cut the tenderloin crosswise into 8 slices approximately 1” thick.
Place the cut side of the tenderloin down on it’s cut surface and flatten to ½” thickness.

Start heating large skillet to medium heat and coat skillet with cooking oil spray.

Combine the seasoned bread crumbs, parmesan cheese, salt and pepper in a large bowl.  Place flattened tenderloins in mixture and flip to coat the tenderloins.

Add coated tenderloins, onions, and garlic.  Sauté 8-10 minutes turning pork once and stirring vegetables every minute or so. A variation on this would be to use virgin olive oil instead of the cooking oil spray to coat the skillet.  I have also used regular vegetable oil in a pinch.  Don’t use butter. shivers

Coffee Cake

Posted in Recipes, Taz on February 2, 2008 by tazspaz

This is an easy coffee cake, baked in a square or round layer-cake pan.

INGREDIENTS:
Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon.

Cake:
1 1/2 cups sifted all-purpose flour (sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract

Here’s How:
Preheat over for 375°

For the topping:
In small mixing bowl, combine topping ingredients. Blend with fork until crumbly.  Set aside.
For the cake:
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter.   Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

To test the cake:
When inserting a tooth pick into the center of the cake comes out “clean” (no batter on the tooth pick) you are ready to take it out. Server warm (great treat!) but still great the next day!