Pasta Carbonara

This recipe usually uses prosciutto, diced but I really love bacon. I have made it both ways. I usually buy bacon and separate into strips of 3-4, wrap and freeze. It can be quickly defrosted in the microwave so you can make this dish anytime.

3-4 slices of bacon diced
1 stick butter
1 cup milk
1/4 cup balsamic vinegar
1 package of pasta (I love to use penne)
2 eggs
1/2 cup Parmesan or Asiago cheese, grated

Cook the butter, and bacon until clear. Add the milk and vinegar. Simmer until thickens. Meanwhile boil your pasta. Drain and return pasta to your pot. Quickly add the eggs and stir. Then add your bacon sauce and cheese. Add salt and pepper to taste. YUM. You can add cooked peas or mushrooms. You can use cream instead of milk. You can add more eggs if you like it richer. I like this recipe as is.

Salmon Teriyaki

Marinade

1/4 cup sherry
1/4 + 3 Tablespoons sake
1/4 cup + 3 Tablespoons soy sauce
1 Tablespoon sugar
1/4 teaspoon ginger
1/4 teaspoon garlic
1 teaspoon sugar

Preheat oven to 425. Mix the marinade. Coat salmon with the marinade. Bake salmon for 10-15 minutes about 5-7 minutes per side. Brush marinade over the salmon after turning.

Grilled Eggplant and Red Pepper Sandwiches

I slice the eggplant lengthwise into thick pieces and cut the peppers into strips. I rub them with olive oil. I broil the eggplants in the oven about 10 minutes per side. The peppers don't take half as long in the oven and can burn if you don't watch them. I toast bread with some cheese on it like swiss. Then I add eggplant, a few slices of red pepper and basil and an olive oil/balsamic vinegar vinaigrette over the top and add fresh basil and it is so good!

Lemon-Raspberry Muffins with Streusel

I created this because Michael asked me to bring some muffins to work. They were very tasty.

1 lemon, juice and rind
1/2 cup sugar
1 cup buttermilk
1/3 canola oil
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup raspberries

Zest the lemon. Add sugar, buttermilk, oil, egg and vanilla, about 1 Tablespoon lemon juice. Add dry ingredients. Fold in berries. DO NOT OVER MIX. Grease muffin pan. Fill muffin pan 2/3 full, then top with the streusel topping.Streusel Topping:
1/3 cup brown sugar
2 Tablespoons flour
1/2 teaspoons cinnamon
2 Tablespoons butter, softened
1/3 cup chopped nuts

Mix all, you may have to use your hands. Mixture should be crumbly. Sprinkle mixture over the top of the muffins.

Bake at 375 for 23 minutes.

Mediterranean Chicken and Olives

1/4 cup olive oil
3 1/2 lb. chicken breasts
3 cloves garlic
1 teaspoon ground ginger
1/2 teaspoon turmeric
3/4 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cup chopped tomatoes (about 5-8 roma tomatoes)
1 lemon + rind
Grated onion
7 1/2 oz. jar Kalamata Olives
(the rest: cayenne pepper, 1/2 teaspoon cumin)

Brown the chicken on both sides. Add garlic, ginger, turmeric, paprika, salt, pepper. Add tomatoes, lemon and rind and the rest. Cover and simmer for 30 minutes. Add olives and cook 5 minutes longer.

Stir Fry

Here's my favorite recipe. You can make it your way by adding your favorite veggies or meat.

Diced country style pork ribs or chicken breast (boneless)
Finger of ginger, peeled and shredded
Bunch of broccoli, cut
1/2 bunch of bok choy, white part chopped, take off the green and chop separately
1 cup beef broth
some green beans (can use frozen)
1 pepper (red, green or yellow)
1 Tablespoon Hoisin sauce
1 Tablespoon sugar
3 Tablespoons Rice Flour
1/4 cup of sherry dry
Soy Sauce to taste

Dice the meat and fry with canola oil over medium heat for a couple of minutes, until no longer pink on the outside. Add broccoli, bok choi and ginger and let cook a couple of minutes. Add garlic, mushrooms, broth, soy sauce and let cook a few minutes. Add the rest. Sauce should be a little thick.

Butternut Squash with Apples

Cut squash in half, lengthwise. Remove the seeds and fiber with a spoon. Arrange in a 13x9x2 baking pan. Peel and dice a granny smith apple. Place the apple in the hole where the seeds used to be. Mix butter, brown sugar, flour and salt and sprinkle over the top of the apples and squash. Add water to the bottom about 1/4 full. Cover the pan with foil and bake at 400 for 30-40 minutes or until tender.

Spaetzle Recipe (from my MIL)

This has been such a wonderful recipe. You can serve with sauerbraten, goulash or just cheese and butter. It's well worth the effort.

3 cups all purpose
1 teaspoon salt
6 large eggs
4 Tablespoon water, or as needed
2 Tablespoons unsalted butter
salt and pepper and a strong arm!

In a large mixing bowl combine the flour and salt and make a well in the center. Whisk the eggs with the water and pour them into the well. Whisk the eggs with the water and pour them into the well. By hand or with a wooden spoon, begin whisking the egg mixture, drawing in a little flour each time you whisk, until you have a thick, wet doughy mixture. Continue working the dough, picking it up as you whisk to incorporate air into the mixture and make it a little bubbly. It should be a thick, "dropping" consistency. You will start to hear a popping sound when you are almost there.

To form the spatzle: boil water rapidly, add salt. The best  method is to use a spatzle press (similar to a potato ricer but with less holes). Mine looks like a non sharp grater and there is a sliding container that moves back and forth over the holes to disperse the dough. The dough then drops into the water. When it is cooked, it will rise to the top (about 20 seconds). Lift the cooked pieces out of the water with a slotted spoon. Place in a buttered dish. Enjoy.

Indian Butter Chicken

1 Tablespoon masala mix
1 finger of ginger, peeled and grated
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
3 cloves garlic, chopped
juice of 1 lemon
1 tomato, chopped
Peas
1/4 -1/2 cup of yogurt or milk
2 Tablespoons flour
1 teaspoon honey
green cardamon

Take your butter and canola oil into a heated pan, add your spices and stir. Add your chicken and cook, add flour and if too dry start to add your milk or yogurt. Add chopped tomato. Lastly, add your peas, honey and lemon juice. Serve over rice.

Mom's Vacuum Cleaner Bars

1/2 cup butter melted
1 (18.25 oz.) package of yellow cake mix (without pudding in the mix)
3 eggs
1 (8oz) package cream cheese, softened
1 box powdered sugar, 3 3/4 cups
1/2 cup flaked coconut
1/2 cup chopped walnuts or pecans

Combine the butter, cake mix, and 1 egg. Stir together until the dry ingredients are moistened. Pat the mixture into the bottom of a well-greased 15x10 jelly roll pan. Lightly beat the remaining 2 eggs, then beat in the cream cheese and powdered sugar. Stir in the coconut and chopped nuts. Pour over the mixture in the jelly roll pan, spreading evenly. Bake at 325 for 45-50 minutes or until golden brown. Cool to room temperature. Makes 4 dozen bars.

Mom's Crepes

4 eggs, beaten
1 cup flour
1 cup milk
1/2 cup water

Place eggs in bowl and gradually add flour. Mix in milk and water and stir well.

Heat pan over medium heat and place a small pat of butter in pan. Swirl butter across pan and add a small ladle of batter into pan. Swirl batter to cover bottom of pan. Let batter cook on one side and then flip over and cook on the other side. Serve with fruit of syrup.

Iced Tea

I microwave 1 cup of water for about 1 minute and 45 seconds. I add 3 teabags and 2 Tablespoons sugar, stir. I like earl grey or ginger-peach. My husband likes it sweeter with 3 Tablespoons of sugar. Anyway, let steep, remove the tea bags, add the mixture to some ice cubes and add water and voila. It's ready to drink. I keep it in a 1 quart container and add a little water to each glass. It's easy to make and refreshing.

Chicken Parmesan

This is family favorite. That doesn't really happen too often! I got this recipe from the Farm Journal Country Cookbook.

1 1/3 cup packaged herb-seasoned stuffing
(I like the Pepperidge Farms Herbed Seasoned Stuffing with the blue top and bottom and it is already in crumbs and you can also use this stuffing in meatloaf!!)
1/2 cup shredded parmesan cheese or asiago cheese
1/4 teaspoon powdered garlic
1 1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup butter
16 pieces chicken (breasts, thighs, and legs but usually we use chicken breasts with or without the skin but it is better with)

Place the stuffing on a large bowl or plate and add cheese and seasoning. Melt 1 stick of butter and place in a shallow dish. Dip chicken one at a time in the butter and then roll in the stuffing mixture. Arrange in a baking pan. Do not overlap pieces. Dot with the remaining butter, breaking it into bits. Bake uncovered 350 for 1 hour.

Dream Bars

I found this recipe in a UW Madison Extension Service of the College of Agriculture booklet entitled Butter-made is better made date June 1934. The recipe is perfect as is.

Crust:

1/2 cup butter
1/2 cup brown sugar
1 cup flour

Mix together to a crumbly mass like pie crust. Pat into a buttered (9x9) pan. Bake 350 until slightly browned.

Topping:

1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 Tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups coconut
1 cup chopped nuts (I love pecans)

Mix well and pour over crust, bake again at 350F until browned, about 20-25 minutes. When cooled, cut into bars.

Spiced Pecans

5-6 Tablespoons Butter
4-5 Tablespoons brown sugar
1/2 -3/4 teaspoon cayenne (optional)
1/2 - 3/4 teaspoon cinnamon
1/2 teaspoon powdered ginger
2 cups pecans

Place pecans in a pan over medium heat 5-7 minutes. This will help make it crunchier. Make a well in the center of the pan. Add brown sugar and 1 Tablespoon water, stir and try to keep it in the center. Add spices. Add butter and reduce heat and mix. Cook 1-3 minutes. Do not overcook or the butter will burn. Place on wax or parchment paper, spread out and let cool. When dry, enjoy as a snack or on salad.

Gluhwein

Take the rind off orange with as little white pith as possible. I use a regular peeler. Add some 3 T. or more sugar per cup of wine, cloves, cinnamon, mace, allspice, nutmeg, cardamom and red wine in a pot over low heat. I add 1/2 cup for 1 bottle. You need to add a little water since the wine evaporates. Cover and low simmer for about an hour. Take the juice of 1 orange and add at it at the end. Serve warm.

The best sugar cookies

2 sticks butter, softened
1 cup sugar
2 eggs
1 Tablespoon milk
1 teaspoon vanilla
3 teaspoons baking powder
3 cups flour

Cream butter and sugar with vanilla. Add eggs and milk. Mix in baking powder and flour. Roll onto a floured surface and make your favorite shapes. Taste better when it is not rolled out too thin.
Bake 350 for 10-12 minutes.

Let cool and frost with butter cream frosting and sprinkles.

Butter cream frosting

3T. Butter, softened
1 1/2 cup powdered sugar
1 t. Vanilla
1-2 T. Milk

Mix all, thin a little with milk or cream. If you like lemon, add a little lemon juice and rind with vanilla instead of milk.

Tiramisu (My way)

You'll need
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
1 1/4 cup whipping cream
1 package cream cheese, softened
espresso
lady fingers or pound cake
cocoa


1. Whip the cream in a separate bowl and set aside. Mix sugar, yolks, vanilla, and cream cheese. Fold in the whipped cream. You can place this in the fridge.

2. Make, buy or use instant espresso that has been cooled. You can use ladyfingers but I like Sara Lee pound cake, sliced. Dip in espresso but don't let it soak too much in the pound cake you don't want it super soggy so that it falls apart but enough to get the flavor.

3. Place the slice on a plate. Pour the cream mixture over the cake. Sprinkle the cocoa on top. It's ready to serve.

Lamb Curry

Lamb
juice of 1 lemon
1/2 teaspoon cayenne (chili) powder
1 teaspoon turmeric
3 teaspoon cumin
2 teaspoons coriander
3 teaspoons garam masala
1/4 t. Fennel seeds
1/2 t. Paprika
Dash cloves and cinnamon
1/2 bay leaf
3 cloves of garlic, chopped
1 finger of ginger, grated
1/2 teaspoon of ground fenugreek or methi powder
1 teaspoon of honey
1 cup of yogurt (use enough to cover/coat the meat) (you can substitute milk if you are out)
1 teaspoon salt
3 cloves of garlic, chopped
1 finger of ginger, grated
1.5-2 lbs lamb, diced
1 onion, diced (optional)
3-4 tomatoes, puree
Peas, potatoes or anything you like to add

Cube the Lamb
In a pot over medium heat, put the chili powder, turmeric, cumin, corriander, garam masala, cloves, cinnamon, 1/2 bay leaf, salt and pepper with some oil and ghee or butter or a few minutes, stirring constantly.  Add the onions with the lamb coating it with the spices and brown. Then reduce to medium low and add garlic, grated ginger, the juice of 1 lemon (if you don't have it you can skip it), honey and tomatoes.

If you are potatoes, after 1 hour of cooking. If you are adding peas, add it close to the end of cooking. Total cooking time is 1 hour 30 min to 2 hours. Cook until the meat is tender. If you like it spicier you can add more chili powder. If not, you can omit or use less chili powder. Serve with rice and if you made it too spicy, you can add milk or yogurt to the pan or serve each plate with yogurt to help tame the heat.

Chicken and Rice or Tahchin

You'll need 4 cups rice, chicken, 3 egg yolks, yogurt (about 1 cup), butter, salt and 1/2 t. saffron, slivered almonds and you can use dried cranberries or dried pomegranate if you can't find barberry. Cook the almonds and berries in butter and heat it up. Serve it warm with the rice.

Wash and soak long grain rice. Remove impure rice and small stones if any.

Boil the chicken with salt. When cooked, cut up the chicken. You can use the liquid to cook the rice.

Drain the rice. Add the chicken stock from the boiled chicken. Add more water and bring it to a boil with the rice. Turn down the heat and check the rice to make sure it has enough water. When it is cooked about 20-30 minutes. Then drain. Add some butter and a little water to the bottom of the pan to make (tahdig) or a crispy rice bottom. Mix the yogurt, yolks and saffron. Put some rice to cover the bottom. Let it cook a little. Then add some more rice and then some of the yogurt mixture and chicken then some more rice then some more yogurt mixture and chicken creating a layering effect. Then gently mix the rice. Serve it up.

Vanilla Chai

Take your favorite black tea. I like to use Earl Grey.

I mix the following into a teapot-
1 teabag, a cap of vanilla extract, a dash of cinnamon, 2-3 pods of green cardamon whole, a dash of star anise, a dash of cloves, a little ginger and a couple of turns of pepper (optional), sugar to taste and milk or half and half. Be sure to strain the tea because of the pods. Interesting enough, it follows some of the same spices as gingerbread cookies. Must be why it is so comforting.

Chicken Tikka

This is so good. The secret is marinating!

Boneless, Skinless chicken
1 cup thick yogurt
1 teaspoon garlic, finely chopped
1 teaspoon garam masala
1/2 teaspoon red chili powder or cayenne
1 finger of ginger, peeled and grated
1 teaspoon ground achiote or annatto seed (optional)
Fresh cilantro, chopped
2 limes

In a container or baggie, Mix the garlic, ginger, garam masala, red chili powder, anchiote/annatto, fresh cilantro with the yogurt. Marinate for 1-2 hours. Grill chicken for about 10 minutes per side. You can make these in the oven (broil) on a greased broiling tray. After they have come out of the oven, you can brush with butter (optional), and squeeze with lime over the top. Serve with rice.

Kebab Chicken (Koobideh) or Beef (Chelo Kebab)

kebab recipe
koobideh- (chicken kebab)

I should note that I don't use onions because my husband doesn't like them. If you love them, you can grate some for the marinade.

I marinated the chicken breast (cubed) with 3 lemons, saffron, salt and garlic for 1 day. I then added enough yogurt to cover (1cup).

for beef sirloin kebab-
I cubed it and marinated it with buttermilk and yogurt, salt, garlic for at least 2 days. I've used yogurt alone but the meat was not as tender as with the buttermilk.

for veggies-
I dip cut veggies in extra virgin olive oil. My favorites are yellow squash, zucchini, different colored peppers, tomatoes. You can use eggplant and onions too. Cook it for 10 minutes per side.


For all, I put on skewers and broiled the meat for about 10 minutes and then rotated it to the other side. These can be grilled.

Serve with basmati rice. Top rice with sumac and butter.

Chocolate Melting and Dipping

An easy treat to make is chocolate. Take semi-sweet chocolate chips (1/4-1/2 of the bag) melt in the microwave for 30 seconds, stir and put in for another 30 seconds or until melted. I sometimes add another milk chocolate if I have a bar lying around.
We like to make nut clusters. Add almonds (or your favorite nuts) and drop onto a small plate or a cutting board with wax paper on top. Drop by the teaspoonful and refrigerate until hard. I have tried rice crispies cereal too as well as using the melted chocolate to dip fruit. I mean hello, chocolate covered strawberries. YUM! Our family loves it. Eat the chocolate fast, it will melt in your hands.

Orange Marmalade

You can make this stove top or in the microwave.

1 navel orange
1/2-3/4 cup sugar

Use the zest of the orange. Cut off the top and bottom of the orange. Slice off the rind. I put a cut in each segment to remove the seeds. Place orange in a food processor or blender. Be sure not to add too much sugar!! This will make it way too thick. Microwaveable bowl should be extra big because the ingredients tend to bubble over so watch carefully. Add to a pot or microwaveable bowl with sugar. In the microwave, heat for 6 minutes, stirring occasionally. In a pot, cook over medium heat until thickened, stirring constantly. Put in a container in the fridge. It will get thicker as it cools. It is very easy to make and tastes amazing.

Cranberry Sauce

**Cranberry Sauce**

4 cups cranberries (1 lb)
2 cups water (use 1 1/2 for 12 oz. of cranberries)
2 cups sugar (1 1/2 for 12 oz. of cranberries)
orange rind + a splash of grand marnier

Heat water and sugar and boil for 5 minutes. Add washed cranberries (be sure to pick out the bad ones!) Boil 5 minutes or until cranberries pop, stirring and watching carefully. It does tend to want to boil over. Cover and refrigerate for at least 3 hours.

Corn Bread Stuffing

**Corn Bread Sausage Stuffing**

*Corn Bread Recipe:
1 cup milk
1 stick butter, melted
1 egg
1 1/4 c. cornmeal
1 c. flour
1/2 c. sugar
1 Tablespoon baking powder
1/2 teaspoon salt

Grease pan. Preheat oven to 400F. Mix milk, melted butter, egg. Stir in the remaining ingredients. Bake 20-25 minutes.

*For the stuffing:
16 T. Butter
1/2 head of celery, diced
1 Tablespoon finely chopped rosemary
salt and pepper
1 package of kielbasa, diced small
corn bread, crumbled
1/2 bunch parsley
1/4 cup madeira or sherry
garlic

Cook celery and rosemary with butter and garlic. Put in a large bowl. Cook the sausage for 10 minutes. Add to bowl. Add cornbread, parsley, and madeira and mix well. Butter a large baking pan. Bake for 30-45 minutes at 350F.

Turkey and Gravy

Thanksgiving Recipes and Tips

I put together the stuffing the night before. You can make the cranberry sauce the day before also since it needs time to set. Don't forget to buy the turkey 3-4 days before and buy lots of butter!! The turkey needs to be left out 2 hours before cooking. You can cook the potatoes and the stuffing while the bird is resting. You can put a colander over the boiling potatoes to steam veggies.

**Turkey**

Need:
turkey, a couple of packages of cheese cloth, 1/2 sticks butter, 1/2 bottle of white wine like a Chardonnay, Red Wine or Madeira for the gravy. (I have also used aluminum foil as a tent and it works well. Be sure to wrap the tips of the wings and drum sticks.)

Wash and Dry

Let stand 2 hours at room temperature.

Preheat oven to 450F.
Salt the inside of the turkey.
Melt the butter in a small pan. Add wine and let cool a little. Put the cheese cloth into the butter/wine mixture and squeese it out a little. Spread over the turkey. Be sure to cover the legs too or they will burn. Put about 1 cup of water in the bottom of the Turkey pan. This will help keep the Turkey moist. ***AFTER 30 MINUTES reduce temperature to 350F. Baste the turkey every 25-30 minutes with butter/wine. Using cheesecloth helps to keep the turkey moist, and prevent it from burning. Boil the neckbone in a separate pan.

Cooking chart:
8-12 lbs will be about 3-4 hours
12-16 lbs will take about 4-5 hours
16-20 lbs will take about 5-5 1/2 hours
internal temperature of leg should be about 180F

**Gravy**
With turkey removed, Separate the fat of the juices in the pan. If you don't have a fat separator then pour it in a container and wait and skim off the top. Do not remove all the fat.

Place the roasting pan on the stove and deglaze using a red wine over medium-low heat. I like to use Madeira or Chianti. Mix 3 T. flour and some of the neckbone stock. Cook 2-3 minutes stirring constantly. I like to add rosemary (a couple of sprigs). Remove the sprigs when done. Cook about 10 minutes until thickened. Season to taste. If it is too salty you can add milk, cream or half and half.

Mexican Wedding Cake Cookies or Russian Tea Cakes

You may consider doubling the recipe after you try these. They never last long at our house.

1 cup + 2 Tablespoons butter, softened
1/2 cup confectioners sugar
a little less than 2 cups flour
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup confectioners sugar for dusting
if you used unsalted butter, add 1/4 teaspoon salt
1/2 cup almond meal (from Trader Joe's) or grind your own in a food processor or cleaned coffee mill.

Preheat oven to 400. Cream butter, 1/2 cup confectioner's sugar and extracts. Add flour, salt. Roll into 1 inch balls. Bake 10 minutes on parchment paper. Let cool!! Coat with confectioner's sugar.

Fluffy pancakes

We like this recipe. You can cut it in half if you so desire but our kids enjoy the quick reheat during the school week. You can also freeze these but you should wrap in small numbers so that it is easier to defrost. Makes about 18 pancakes.

4 1/2 cup flour
3/4 cup sugar
2 1/2 teaspoons salt if you use salted butter
(otherwise use 3 teaspoons salt if you use unsalted butter)
5 1/4 teaspoon baking powder
1 stick + 1 Tablespoon butter, melted
3 eggs, separated
4 cups milk

Mix your dry ingredients.  In a separate bowl, add egg whites and add the yolks to the dry ingredients bowl. Whisk the whites to stiff peaks and set aside. Add your wet ingredients except whites to your dry ingredients with a mixer. When well incorporated, gently fold in your egg whites. Preheat your buttered pan. I use my 1/2 measuring cup to pour the batter into the pan.  If you like smaller dollar pancakes, use the 1/4 measuring cup.

Serve with your favorite whipped cream product and your favorite fruit. We love them with strawberries, raspberries or blueberries. I take frozen fruit, defrost for 30 seconds add 2 Tablespoons sugar and a dash of vanilla and then heat for 30 seconds, stir and heat again for 20-30 seconds. A nice syrup will form around the berries. You can also cook up some diced apples on the stove with some brown sugar, vanilla, butter and cinnamon. We have also baked batter with some apples to make a German style pancake. Have fun.

Smaller batch recipe:

1 1/2 cups flour
1 t. Salt
1/4 cup sugar
1 3/4 t. Baking powder
1 egg
3 Tablespoons melted butter
1 cup milk (may need to add 1-2 Tablespoons more if batter is too thick)
Follow instructions above