Daily Cooking Recipes Let Me Make Cooking Easy

July 26, 2014

Crepes with Eggs

Filed under: Breads,Eggs — Tags: , , , , , — Chef @ 3:25 pm
Crepes

Crepes w/Eggs

Florence
Course Bread
Cuisine French
Servings 4

Ingredients
  

  • Crepes Recipe
  • 4 Eggs
  • 1/2 Red/Orange/Yellow Sweet Bell Pepper
  • 1 small onion

Instructions
 

  • Make Crepes per recipe instructions.
  • Saute 1/2 Bell Pepper and onions over medium heat in a skillet until tender.
  • Add Eggs and cook like scrambled eggs.
  • Add equal amounts of egg mixture in to each crepe.
  • Server warm.

 

July 21, 2014

Summertime Blueberry Muffins

Filed under: Muffins — Tags: , , , , , , , , , — Chef @ 3:37 pm

Summertime Blueberry Muffins

Florence
Course Breakfast
Cuisine American
Servings 18

Ingredients
  

  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 2 cups fresh blueberries
  • 1/4 cup white sugar

Instructions
 

  • Preheat oven to 375 F.
  • Line muffin pans with paper liners.
  • In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy.
  • Add eggs and mix well.
  • Mix flour, baking powder and salt together and mix well.
  • Add flour mixture and milk and mix well.
  • Fold in berries.
  • Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar.
  • Bake for 30 minutes.
  • Allow to cool in pans for approximately 30 minute before removing them from pans.

 

May 9, 2014

White Bread

Filed under: Breads,Cooking Recipes,Staff Favorites — Tags: , , , , — Chef @ 3:00 pm

White Bread

Florence
Course Breads
Cuisine American

Ingredients
  

  • 6 to 7 Cups of Flour
  • 3 Tablespoons Sugar
  • 1 Tablespoon Salt
  • 2 Tablespoons Shortening
  • 4 1/2 teaspoons of Active Dry Yeast
  • 2 1/4 Cups Water 125°F

Instructions
 

  • Mix together Water, Sugar, Salt, Shortening and Yeast.
  • Let Yeast dissolve.
  • Add 6 Cups of flour mix with wooden spoon. After you have mixed it as much as you can, use your hands to make sure it is mixed well. If it is still too sticky, add 1/4 cup flour until it is no longer tacky.
  • Placed in greased bowl in warm place and let rise for 1 hour.
  • Punch down dough and shape in to two loaves and put in loaf pans.
  • Rise in loaf pans for 1 hour.
  • Preheat oven to 425°F.
  • Bake for 25 to 30 minutes.
  • Use a small amount of butter on the tops of the loaves when they come out to keep the tops of the bread soft

 

April 29, 2014

Beer Cheese Bread

Beer Cheese Bread

Florence
Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Course Appetizer
Cuisine American

Ingredients
  

  • 2 tablespoons sugar
  • 1 package active dry yeast
  • 1/2 cup warm beer
  • 2 1/2 cups bread flour
  • 1 cup extra sharp cheddar cheese
  • 1/3 cup nonfat dry milk powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground red pepper
  • 1 large beaten egg
  • 1 large slightly beaten egg white
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • Dissolve yeast and sugar with warm beer in a large mixing bowl.
  • Set aside to rest for 5 minutes.
  • Fold in 2 1/4 cups of flour and cheese, milk, salt, dry mustard and red pepper to make a soft dough.
  • Knead dough for about 8 minutes, use additional flour as required
  • Cut dough in half and shape each half into a 6 inch round
  • Coat a large baking sheet with cooking spray
  • Place loaves at least 4 inches apart on the baking sheet
  • Using a pastry brush, brush tops of loaves with egg whites
  • Sprinkle sesame seeds on top of the egg whites
  • Carefully cut an 1/8 inch deep lattice design across the tops of the loaves
  • Cover and let rise for about 1 hour and 15 minutes or until dough doubles in size
  • Pre-Heat oven to 375F
  • Bake loaves for 15 minutes or until loaves sound hollow when tapped
  • Remove loaves from oven and place on a wire rack to cool

Vegetable Cutlets

Vegetable Cutlets

Florence
Course Main
Cuisine Indian

Ingredients
  

  • 2 medium potatoes
  • 2 carrots
  • 1/4 pound beans
  • 1 cup peas
  • 3 Tablespoons flour
  • 1 cup bread crumbs
  • 1 teaspoon red chile powder
  • salt -- to taste
  • 1/2 teaspoon garam masala

Instructions
 

  • Cut and cook all vegetables.
  • Cool vegetables.
  • Peel potatoes.
  • Mash vegetables and potatoes together.
  • Add salt, red chile powder, besan and garam masala
  • Mix it thoroughly
  • The mixture should be slightly thick.
  • If it is too thin then add another Tablespoon of flour.
  • Heat 3-4 tsp of oil in fry pan.
  • Sprinkle tsp. of bread crumbs on a cutting board.
  • Take a small ball of the vegetable mixture and roll it in the bread crumbs and make sure crumbs get in deep in mixture.
  • Now take that ball and make a well rounded.
  • Cook on medium-low.
  • Cook on both the sides until they are golden brown.

March 27, 2014

Sausage Gravy

Filed under: Breakfast,Cooking Recipes — Tags: , , , , , , , — Chef @ 12:00 pm

 

Sausage Gravy

Florence

Ingredients
  

  • 1 lb. pork sausage
  • 2/3 cup flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Cook sausage and remove from pan.
  • Add 2/3 cup flour to drippings in pan. Cook and stir over medium heat for 5 to 10 minutes or mixture starts to turn golden brown.
  • Slowly add milk stirring constantly.
  • Add salt and pepper.
  • Cook gravy until it boils and thickens.
  • Add sausage to gravy mixture.
  • Server over warm biscuits.

 

March 13, 2014

Pizza Dough

 

Pizza Dough Photo

Pizza Dough

Florence
Cook Time 15 minutes
Total Time 15 minutes
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 1 3/4 to 2 1/4 Cups All-Purpose Flour
  • 1 Envelope Pizza Yeast
  • 1 1/2 teaspoons Sugar
  • 3/4 teaspoon Salt
  • 2/3 Cup Very Warm Water 120°to130°F
  • 3 tablespoons Oil
  • Pizza Sauce Cheese and Favorite Toppings

Instructions
 

  • Preheat Oven to 425°F
  • Combine Undissolved Yeast, Sugar, Salt in a large bowl.
  • Add Water and Oil.
  • Mix until well blended, about 1 minute.
  • Gradually add enough flour until dough soft ball is formed. Dough should still be slightly sticky.
  • Knead dough on floured surface and add additional flour if needed.
  • Roll dough out in to 12 inch circle.
  • Place on greased pizza pan.
  • Top with Pizza Sauce, Cheese and Favorite Toppings.
  • Bake for 12 to 15 Minutes, until cheese is bubbly and crust is lightly browned.

 

March 12, 2014

Save Money With These 5 Kitchen Staples

Filed under: Helpful Tips — Tags: , , , , , — Chef @ 11:27 am

Ever wonder how our ancestors always seemed to have food on the table even in lean times? When we are visiting the grocery store every week to the tune of hundreds of dollars, we long to know their secret. In fact it isn’t a secret at all. It is actually good planning and preparation on their part. Once we realize this and begin doing as they did, we too will see our dollar stretch further.

 

The items that we have on hand are what determine how far our food will go. Filling your cabinets or pantry with a few useful staples can be the difference between a trip to the grocery store each and every week versus once or twice a month. Stocking just a few choice items is all you need to create wonderful meals.

 

  1. Flour. Flour is a starter item for many recipes. You can add it to some water and make gravy in the pan for many meat dishes. Flour is used to make bread (biscuits, rolls, loaves) and to coat chicken. It can also be used to coat a round or square cake pan to prevent the cake from sticking. Of course, one of the favorite uses for flour is in cookie recipes that make scrumptious desserts.

 

  1. Rice. My husband loves rice so much that we once bought a fifty pound bag from a grocery store in his hometown. Fifty pounds! Rice is a side dish, but it doesn’t have to be plain. It can be jazzed up with veggies to accompany dinner. My mother uses leftover rice for a dessert called sweet rice. Just add evaporated milk and some sugar to a bowl of rice and warm it in the microwave. It is a tasty treat for after dinner. Another popular dessert is rice pudding. Rice can also be mixed with leftover meat and a cream soup to form a casserole. Rice has many uses and your sure to find a few that your family will love.

 

  1. Pasta. There are many different pasta choices and all have great uses. Manicotti can be stuffed with tomato sauce and cheeses. Macaroni can be used to make a creamy salad and also is great combined with cheese or spaghetti sauce. Spiral pasta is used in many different pasta salads. Spaghetti can be used in a casserole topped with cheese or in the traditional way with tomato sauce and meat.

 

  1. Spices. There are other ways to season food besides salt and pepper. In fact, many spices taste better than salt. Even diehard salt-a-holics won’t miss the salt in foods if other seasonings are used. Cayenne pepper, chili powder, nutmeg, cinnamon, oregano, and garlic powder are all useful tools in your flavor arsenal to give foods a fresh new taste.

 

  1. Beans. There go those beans again. Beans can top your salad (edamame), make an awesome dip (black beans), and go well with grilled foods (baked beans). They provide a good source of protein with very little fat. Beans are good in soups, stews, and over rice for a simple yet filling meal.

 

Do you have these staples in your kitchen? You can probably think of several more that will enhance your pantry and save money. Start with these and grow your own list of basic kitchen staples that are versatile and economical.

March 11, 2014

Pie Crust from the Freezer

I would suggest getting aluminum pie pans and freezing them in the pie pans, so they are easier to use when you take them out of the freezer.  Why not make it easy when you want to use it.

 

Pie Crust from the Freezer

Pie Crust from the Freezer

Florence
Course Dessert
Cuisine American

Ingredients
  

  • 2 C sifted all purpose flour
  • 1 t salt
  • 3/4 C shortening
  • 4 to 5 T ice water
  • Wax paper
  • Freezer wrap

Instructions
 

  • Place the flour and salt together in a large mixing bowl.
  • Cut in the shortening with a pastry blender until mixture become crumbly. You can also use a serving fork if you don't have a pastry blender available.
  • Add 1 T of the ice water at a time mixing by hand. I personally like to mix it with my hands.
  • Push moistened ingredients to the side.
  • Only add ice water to dry ingredients.
  • Continue adding the ice water 1 T at a time until all the dry ingredients are moistened.
  • Dough should be moist enough to hold together but not sticky.
  • Divide dough in half.
  • Roll each half into a ball.
  • Wrap each ball with wax paper.
  • Wrap tightly in the freezer wrap and freeze for up to 2 months.
  • When ready to use bring to room temperature and roll out as desired.
  • Preheat oven to 425° and bake for 10 minutes.

 

March 9, 2014

Clover Leaf Biscuits

It is great to make the dough in advance, so you have it when you want a quick biscuit to go with dinner.

 

Clover Leaf Biscuits

Clover Leaf Biscuits

Florence
Course Breads
Cuisine American

Ingredients
  

  • 1 3/4 C warm water should be 105 to 115 degrees (check with thermometer)
  • 2 pkg active dry yeast
  • 1/2 C sugar
  • 1 T salt
  • 1 egg
  • 1/4 C soft butter or margarine
  • 6 C sifted all purpose flour
  • 1 T butter or margarine melted
  • Freezer paper

Instructions
 

  • Rinse a large bowl with hot water. We make the bowl warm to make it easier for the yeast to rise.
  • Add the water, yeast, sugar and salt and still completely to dissolve.
  • Add the egg, soft butter and 3 C of flour.
  • Beat together with an electric mixer on medium speed until smooth. You can stir this by hand also, if electric mixer is not available.
  • Slowly add 1 more C of flour and continue to beat another 2 minutes.
  • Add the remaining 2 C of flour to the mixture.
  • Use your hands to work in the flour.
  • Continue until all the flour is mixed in well and the mixture becomes smooth and elastic.
  • Brush the top of the dough with the melted butter.
  • Cover the bowl with a damp towel.
  • Place the bowl in a warm place and allow the dough to rise 2 hours.
  • The dough should double in size.
  • Punch down the dough.
  • Dough may be stored in the refrigerator 1-3 days before use.
  • Be sure dough stays covered and punch the dough once a day until ready to use.
  • When you are ready to make the rolls, remove 1/3 of the dough from the refrigerator.
  • On a lightly floured surface divide the dough in half.
  • With your palms roll each half of the dough into a 16 inch rope.
  • Cut each rope into 18 pieces.
  • Roll each piece into a smooth ball.
  • Place 3 balls in each of a muffin cup that has been sprayed lightly with a non-stick cooking spray.
  • When all the muffin cups are full, cover with a towel and place in a warm place.
  • Let rise again for 1 hour or until dough has doubled in size.
  • Preheat oven to 275 degrees.
  • Bake rolls 20 minutes.
  • Remove and cool completely.
  • Wrap in the freezer paper and freeze for up to 12 months.
  • When ready to use preheat oven to 450 degrees.
  • Unwrap rolls and place on an un-greased cookie sheet.
  • Bake 5 to 10 minutes or until light brown.

 

March 3, 2014

Cinnamon Rolls

Filed under: Breakfast,Staff Favorites — Tags: , , , , , — Chef @ 11:17 am

 

Cinnamon Buns Photo

Cinnamon Rolls

Florence
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

  • 1 Cup Shortening
  • 3 1/2 Cups All-Purpose Flour
  • 5 tsp. Baking Powder
  • 1 1/2 tsp. Salt
  • 1 Cup Milk
  • 1 tsp. Vanilla
  • 4 Tbsp. Melted Butter
  • Cinnamon Sugar:
  • 2/3 Cups Sugar
  • 1 tsp. Cinnamon

Instructions
 

  • Pre-Heat oven to 400°F.
  • Cut Shorting in to Flour with a Pastry Blender until it resembles fine crumbs.
  • Still in enough milk so the dough makes a round ball (do not make dough too sticky).
  • Turn dough onto lightly floured surface.
  • Knead dough for 1 minute.
  • Roll dough out to approximately 13x9.
  • Pour butter on to rolled out dough and spread butter out evenly.
  • Sprinkle on Cinnamon Sugar.
  • Roll Dough and Slice off 1 1/2 Pinwheels.
  • Place on greased cookie sheet.
  • Cook for 13 to 15 minutes.

 

February 26, 2014

Pancakes On The Go

 

Pancakes On The Go

Pancakes On The Go

Florence
Course Breakfast
Cuisine American

Ingredients
  

  • 2 1/2 C milk
  • 2 eggs
  • 1/3 C canola oil
  • 1 T of vanilla
  • 1/4 t salt
  • 1/2 C sugar
  • 1/2 C Wheat flour
  • 4 t baking powder
  • Enough flour to thicken batter to your liking.

Instructions
 

  • Place the wet ingredients in large mixing bowl and mix well. Add the salt and sugar and beat until smooth. Add flour and baking powder and beat again until smooth. Add enough all purpose flour to thicken to your liking.
  • Heat a pan or griddle over medium heat,
  • Griddle is hot enough when a drop of water dances on the griddle.
  • Pour about 1/2 C batter onto hot griddle.
  • Cook until pancake begins to bubble and edges begin to dry.
  • Flip and cook about 2 minutes or until both sides are lightly brown.
  • Continue cooking until all the batter is used.
  • Cool pancakes completely.
  • Place a piece of wax paper on a flat surface.
  • Place a pancake onto the wax paper.
  • Place another piece of wax paper on top of the pancake.
  • Then another pancake and continue until all the pancakes are used alternating with wax paper and pancakes.
  • Place into a freezer bag and freeze up to 6 months.
  • To reheat, just drop into the toaster.
  • Toast 2 cycles if necessary.

 

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