tag:blogger.com,1999:blog-81817312290458198792024-02-19T06:58:54.203-08:00Lori Lee’s Kitchen Testing Recipes and moreIt’s time escape fast food and to get back in the kitchen so I am relearning how to cook and posting my experiences and recipes. It’s time to celebrate eating again because the food is good, not because you have to eat. Over the years we have forgotten the taste of quality real home cooking. I want to bring that back to my Kitchen.Anonymoushttp://www.blogger.com/profile/05292929584913914537noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8181731229045819879.post-4725914199005697272014-01-04T11:23:00.000-08:002014-01-04T11:23:02.867-08:00Autumn Glory Compote Recipe - safe way to water bath pumpkin or winter squash<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
Autumn Glory Compote</div>
<div class="MsoNormal">
Makes four pints (500 ml) jars</div>
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This recipe must be followed exactly because it has been
made to make it okay to water bath pumpkin.
The book I got this from Bernardin
Complete book of home preserving made note that it must be followed
exactly to make it save to water bath pumpkin instead of pressure canning. </div>
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2 cinnamon sticks (each about 4 inches/10 cm) broken into
pieces</div>
<div class="MsoNormal">
5 cups cubed seeded peeled pie pumpkin (or winter squash)</div>
<div class="MsoNormal">
5 cups cubed cored peeled fresh pineapple (3/4 inch/2 cm
cubes)</div>
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Grated zest and juice of 2 lemons</div>
<div class="MsoNormal">
1 cup coarsely chopped dried apricots</div>
<div class="MsoNormal">
1 cup golden raisins</div>
<div class="MsoNormal">
2 ½ cups granulated sugar</div>
<div class="MsoNormal">
½ cup water</div>
<div class="MsoNormal">
Prepare canner, jars, and lids</div>
<div class="MsoNormal">
Tie cinnamon stick pieces in a square of cheesecloth,
creating a spice bag.</div>
<div class="MsoNormal">
In a large stainless steel saucepan, combine pumpkin and
pineapple. Add lemon zest and juice,
apricots, raisins, sugar, water and spice bag.
Bring to a boil over medium high heat, stirring occasionally. Reduce heat and boil gently, stirring
constantly, until heated through, about 5 minutes. Discard spice bag.</div>
<div class="MsoNormal">
Using a slotted spoon, pack hot pumpkin mixture into hot
jars to within a generous ½ inch (1 cm) of top of jar. Ladle hot syrup into jar to cover pumpkin
mixture, leaving ½ inch (1 cm) headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot
syrup. Wipe rim. Center lid on jar. Screw band down until resistance is met, than
increase to fingertip-tight.</div>
<br />
<div class="MsoNormal">
Place jars in canner, ensuring they are completely covered
with water. Bring to a boil and process
for 25 minutes. Remove canner lid. Wait 5 minutes, <span style="background: white; mso-bidi-font-family: Arial;">remove jars without tilting. Cool upright,
undisturbed 24 hrs; do not re-tighten screw bands. After cooling check
jar seals. Sealed lids curve downward. Remove screw bands; wipe and
dry bands and jars. Store screw bands separately or replace loosely on
jars, as desired. Label and store jars in a cool, dark place.</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/05292929584913914537noreply@blogger.com0tag:blogger.com,1999:blog-8181731229045819879.post-45388952852230697012014-01-04T09:45:00.000-08:002014-01-04T11:17:06.855-08:00Carnival Caramel Apple Butter Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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Carnival Caramel Apple Butter</div>
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This recipe can make between 6 and 9 ½ pints 250 ml jars depending on how thick you cook it down</div>
<br />
<div class="MsoNormal">
Hot pack, use water bath canner. </div>
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8 lbs apples (boil in water if fresh, boil in apple cider if
older) </div>
<div class="MsoNormal">
2 ¼ cup brown sugar</div>
<div class="MsoNormal">
2 ¼ cup white sugar</div>
<div class="MsoNormal">
Half the sugar goes into the apple mix and half will be caramelized
and then added into the apple mix.</div>
<div class="MsoNormal">
2 tbsp lemon juice or apple cider vinegar</div>
<div class="MsoNormal">
2 tbsp ground cinnamon</div>
<div class="MsoNormal">
½ tbsp all spice</div>
<div class="MsoNormal">
½ tbsp nutmeg (optional)</div>
<div class="MsoNormal">
2 tbsp grated or minced fresh ginger-root – peeled </div>
<div class="MsoNormal">
Remove core and seeds of apples. You can peel or leave apple skin on as per
taste (we left it on).</div>
<div class="MsoNormal">
Cut up apples – the finer you chop them the less time it
takes to break them down, so small pieces means less cooking time. </div>
<div class="MsoNormal">
Place diced apples into large saucepan. Add water or apple cider. Bring to boil and cook until apples are
soft. (You can add 1 to 2 tsp cider
vinegar if you are not adding lemon juice).
Continue cooking for 15 to 20 minutes.</div>
<div class="MsoNormal">
Drain water/apple cider</div>
<div class="MsoNormal">
Mash apples, use food mill if you have one. Pulp apples as smooth as possible. There should be about 12 cups of apple pulp.</div>
<div class="MsoNormal">
In a separate saucepan heat 2 to 2 ¼ cups sugar (mix white
and brown) over medium heat until sugar melts and turns golden brown. This happens very quickly once it starts, be
ready to quickly add the caramelized sugar to the apple pulp. The caramel will harden and then melt in when
apple mix is cooking down.</div>
<div class="MsoNormal">
Add remaining sugar, gingerroot, cinnamon, allspice and
nutmeg (if using).</div>
<div class="MsoNormal">
Cook down on low (simmer) until apple mix is thick and
brown. Stir often. (I have been known to cook it all day)</div>
<div class="MsoNormal">
Once apple mix has cooked down and you are about to put into
jars add the lemon juice (and stir) then add to jars. Use nonmetallic utensil to remove air bubbles. </div>
<div class="MsoNormal">
Leave ¼ inch headspace.
Clean jar rim, put lid on. Apply screw band securely and firmly until resistance is met, fingertip tight. do not overtighten. Place jar in canner; repeat for remaining. Make sure the jars are completely covered with water. </div>
<div class="MsoNormal">
<br />
Cover canner; bring water to a boil. At altitudes up to 1,000 ft (305 m), process (boiling filled jars) for ½ pints or pints water bath for 5 min. For quarts water bath for 10 min. Once time is up, turn off the heat, let jars sit in the water for about 5 min. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove jars without tilting. Cool upright, undisturbed 24 hrs; do not re-tighten screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/05292929584913914537noreply@blogger.com0tag:blogger.com,1999:blog-8181731229045819879.post-37177242676477041782014-01-04T09:35:00.000-08:002014-01-04T11:18:26.874-08:00Thai hot and sweet dipping sauce.<div dir="ltr" style="text-align: left;" trbidi="on">
<h5 class="uiStreamMessage userContentWrapper" data-ft="{"type":1,"tn":"K"}" style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; font-weight: normal; line-height: 14px; margin: 0px 0px 5px; padding: 0px; word-break: break-word; word-wrap: break-word;">
<span class="messageBody" style="color: #333333; font-size: 13px; line-height: 1.38;"> We tried this recipe a few weeks ago and wow. However please note you need to let it sit a few days or weeks to get a nice blend of flavors. The vinegar was quite strong the first day, but by the time Christmas (a few days later) came around it was much nicer. The vinegar has mellowed out nicely and the hot peppers have not become too strong. We will see how strong they get in the next few months. If they get to strong the next batch will have less peppers, but we love it the way it is now and so does everyone I have given a jar to.</span></h5>
<div>
<span class="messageBody" style="color: #333333; font-size: 13px; line-height: 1.38;"></span><br />
<div class="MsoNormal">
<span class="messageBody" style="color: #333333; font-size: 13px; line-height: 1.38;">Thai Hot and Sweet Dipping Sauce</span></div>
<span class="messageBody" style="color: #333333; font-size: 13px; line-height: 1.38;">
<div class="MsoNormal">
Water Bath Canning</div>
<div class="MsoNormal">
Yields about 9 250 ml jars</div>
<div class="MsoNormal">
½ cup (125 ml) chopped garlic (finely chopped)</div>
<div class="MsoNormal">
1 tbsp (15 ml) pickling salt </div>
<div class="MsoNormal">
6 cups (1500 ml) cider vinegar</div>
<div class="MsoNormal">
6 cups (1500 ml) granulated sugar</div>
<div class="MsoNormal">
½ cup (125 ml) dried chili flakes – this can be adjusted to
taste. </div>
<div class="MsoNormal">
In a small bowl, mix garlic and salt; let stand 5 minutes.</div>
<div class="MsoNormal">
Meanwhile, in a large, stainless steel saucepan, bring cider
vinegar to a boil, over high heat. Add
sugar, cook and stir until dissolved.
Reduce heat; simmer 5 minutes.
Stir in garlic-salt mixture and chili flakes. Remove from heat. </div>
<div class="MsoNormal">
Ladle hot condiment into a hot jar to within ½ inch (1 cm)
of top rim (headspace). Using non-metallic
utensil, remove air bubbles. Wipe jar
rim removing any stickiness. Center SNAP
lid on jar; apply screw band securely and firmly until resistance is met –
fingertip tight. Do not over tighten. Place jar in canner; repeat for remaining jars. Make sure the jars are completely covered with water.<span style="color: black; font-size: small; line-height: normal;">.</span><span style="color: black; font-size: small; line-height: normal;"> </span></div>
<div class="MsoNormal">
Cover canner; bring water to a boil. At altitudes up to 1,000 ft (305 m), process
(boil filled jars) for 15 minutes. Wait 5 minutes then remove jars without tilting. Cool
upright, undisturbed 24 hrs; do not re-tighten screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and
jars. Label and store jars in a cool,
dark place.</div>
</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/05292929584913914537noreply@blogger.com0tag:blogger.com,1999:blog-8181731229045819879.post-69093795676042003472013-03-07T16:51:00.000-08:002013-04-02T14:13:25.887-07:00Amazing Carolina BBQ Meatballs<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Oven 350 F, for 30 minutes</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2 lb ground beef</span><br />
<span style="font-family: Calibri;">2 tbs Carolina BBQ dry rub *see below for recipe</span><br />
<span style="font-family: Calibri;">2 eggs</span><br />
<span style="font-family: Calibri;">½ small cooking onion finely chopped</span><br />
<span style="font-family: Calibri;">2 celery sticks finely chopped</span><br />
<span style="font-family: Calibri;">¼ red pepper finely chopped</span><br />
<span style="font-family: Calibri;">1 to 2 tbs fresh cilantro finely chopped</span><br />
<span style="font-family: Calibri;">¼ cup Italian bread crumbs (or plain bread crumbs)</span></div>
<span style="font-family: Calibri;">Mix ingredients together in large bowl.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Calibri;">Shape into meat balls.<span style="mso-spacerun: yes;">
</span></span><br />
<span style="font-family: Calibri;">Place on cookie sheet, use a sheet of parchment paper so they don’t stick
and are easy to remove.<span style="mso-spacerun: yes;"> </span>Cook in oven at
350 F for 30 min.</span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 18pt; mso-outline-level: 4;">
<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Carolina BBQ dry
rub<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 18pt; mso-outline-level: 4;">
<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Prep Time: </span></b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">10 minutes<b><o:p></o:p></b></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 18pt 0cm; mso-outline-level: 4;">
<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Total Time: </span></b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">10 minutes<b><o:p></o:p></b></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 18pt 0cm; mso-outline-level: 4;">
<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Yield: </span></b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Makes about 1 cup<b><o:p></o:p></b></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 18pt 0cm; mso-outline-level: 4;">
<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Ingredients:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2
tablespoons salt </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2
tablespoons sugar </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2
tablespoons brown sugar </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2
tablespoons ground cumin </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2
tablespoons chili powder </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">2
tablespoons freshly ground black pepper </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1
tablespoon cayenne pepper </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18pt;">
<span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol; mso-fareast-language: EN-CA;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">1/4
cup paprika <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 18pt 0cm; mso-outline-level: 4;">
<b><span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Preparation:<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt;">
<span lang="EN" style="color: #333333; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-CA;">Combine all ingredients in a small bowl and mix
well; use as a dry rub on beef, chicken, lamb or pork. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/05292929584913914537noreply@blogger.com0tag:blogger.com,1999:blog-8181731229045819879.post-76877369497706095462012-11-08T07:57:00.002-08:002012-11-08T08:16:00.594-08:00The best biscuit recipe ever – from the Joy of Cooking<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHs55rvK35DBjJXa8atogwB-bw-Whod3umc_teuec1UOU0PUlsGpuBgDXKMZTSySSyEfk5cBtA50taD0r3nCjGkYJ9BCzVTdM_8monna581QUBgZD-gi9IojIUaCj25e7nJhk4XeElwmyP/s1600/biscuits400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHs55rvK35DBjJXa8atogwB-bw-Whod3umc_teuec1UOU0PUlsGpuBgDXKMZTSySSyEfk5cBtA50taD0r3nCjGkYJ9BCzVTdM_8monna581QUBgZD-gi9IojIUaCj25e7nJhk4XeElwmyP/s320/biscuits400.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Pre heat oven to 450 deg. (Canadian temp.)</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>1 3/4 cups all
purpose flour, 1/2 tsp salt, 3 tsp double acting baking powder - sift together
into a large bowl.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Add 4 to 6 tbls chilled butter or shortening or a
combination of both (we use a mix of both).<span style="mso-spacerun: yes;">
</span>Cut the shortening into dry ingredients using a shortening cutter if you
have (should get if you don't it makes a big diff.) use a fork if you don't. </span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Make a well in the center, and add 3/4 cup milk. </span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Stir until the dough
is fairly free from the sides of the bowl.<span style="mso-spacerun: yes;">
</span>Turn the dough onto a lightly floured board.<span style="mso-spacerun: yes;"> </span>Knead gently and quickly, making about 8 to
10 folds.<span style="mso-spacerun: yes;"> </span>Roll with a lightly floured
rolling pin until the dough has the desired thickness. Cut with a biscuit
cutter (we used cups until we bought a biscuit cutter).<span style="mso-spacerun: yes;"> </span>Place on an ungreased baking sheet.<span style="mso-spacerun: yes;"> </span>Brush with milk or melted butter.<span style="mso-spacerun: yes;"> </span>Bake until lightly browned - 12 to 15
min.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">If you want to use as a meat pie dough - use 2 cup flour
instead of 1 3/4 cups.<span style="mso-spacerun: yes;"> </span>Roll out and
place in pie shell – you can also use to put a lid or pie top on the meat pie. <span style="mso-spacerun: yes;"> </span>We make it in our glass casserole dish and it
works great. </span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">The best part of this recipe is that you can add extras to
make the biscuits even better.<span style="mso-spacerun: yes;"> </span>WE like
adding parsley (chopped) and grated cheese.<span style="mso-spacerun: yes;">
</span>So about 2 tbls of parsley or chives, and about 1/3 cup cheese.<span style="mso-spacerun: yes;"> </span>Though we tend to put extra in.<span style="mso-spacerun: yes;"> </span>It is also great with chopped cooked ham,
onions and cheese.<span style="mso-spacerun: yes;"> </span>We also do fruit ones
– fresh its 1 cup fruit chopped, dried it is ½ cup if you want to add nuts its
about 1/4 cup.<span style="mso-spacerun: yes;"> </span>However we just add what
we like, and to taste now.<span style="mso-spacerun: yes;"> </span>We are going
to try the bacon crumbled in one day, it sounds good and we can make a great
gravy from the drippings.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">If you want the biscuits to be a bit sweeter add 1 tbls
sugar and another ½ tsp salt.<span style="mso-spacerun: yes;"> </span>We usually
do this when we add fruit to the mix, or have a spicy or sweet meat filling
like BBQ pulled pork.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">I hope you try and enjoy.</span></div>
Anonymoushttp://www.blogger.com/profile/05292929584913914537noreply@blogger.com0tag:blogger.com,1999:blog-8181731229045819879.post-87134487402692922852012-08-23T18:42:00.000-07:002012-08-23T18:42:02.256-07:00Scotch Shortbread Cookies
<span style="font-family: Calibri;">Creamy cookies that don’t last very long (they get eaten
very quickly).<span style="mso-spacerun: yes;"> </span>They can be changed just
by adding a little something such as vanilla or almond extract, or even a
little chocolate.<span style="mso-spacerun: yes;"> </span>However they are very
good even when we use the basic recipe.</span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Needed:</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 cup butter (need to let it get soft beforehand.<span style="mso-spacerun: yes;"> </span>We took out of fridge and let sit for a bit
until it was soft)</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2 cups sifted all-purpose flour </span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">½ cups sifted confectioners’ sugar (icing sugar).</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">¼ teaspoon salt</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">*we usually add a little vanilla or almond extract but we
forgot this time.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Bowl, spoon and baking pan</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Let the butter become soft, than cream it.<span style="mso-spacerun: yes;"> </span>You can use a mixer, spoon or even a fork. <span style="mso-spacerun: yes;"> </span>We put all the dry ingredients into the
sifter, and sifted it slowly into the butter as we mixed it in.<span style="mso-spacerun: yes;"> </span>We used a spoon but you can use a mixer.<span style="mso-spacerun: yes;"> </span>The dough looked crumbly but well mixed.<span style="mso-spacerun: yes;"> </span>Pour mixture into ungreased baking pan.<span style="mso-spacerun: yes;"> </span>It is recommended to put mixture into a 9 X 9
inch baking pan.<span style="mso-spacerun: yes;"> </span>We used a larger cake
pan, giving us slightly thinner cookies, but still very good.<span style="mso-spacerun: yes;"> </span>Press the mixture down firmly until it no
longer looks crumbly, but a solid piece.<span style="mso-spacerun: yes;">
</span>Poke a fork into the mixture about every half-inch.<span style="mso-spacerun: yes;"> </span>Bake 25 to 30 minutes at 325 degrees.<span style="mso-spacerun: yes;"> </span>When done take a butter knife and cut into
squares while still warm (in the pan).<span style="mso-spacerun: yes;">
</span>Let cool in the pan, remove cut cookies and eat.<span style="mso-spacerun: yes;"> </span>You may find they never make it to the cook
jar, they are too yummy.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Next batch we make we are thinking about melting a little
milk chocolate and drizzling it on the cookies before they cool.<span style="mso-spacerun: yes;"> </span>Not sure if we are going to cut them first
and then add the drizzle of chocolate or add first and then cut.<span style="mso-spacerun: yes;"> </span></span></div>
Anonymoushttp://www.blogger.com/profile/05292929584913914537noreply@blogger.com0tag:blogger.com,1999:blog-8181731229045819879.post-62692200619734535882012-08-23T18:19:00.000-07:002012-08-23T20:47:43.238-07:00Homemade white bread made with egg<span style="font-family: Calibri;">This was a fun recipe to do with my kids.<span style="mso-spacerun: yes;"> </span>There is nothing quite so nice as the smell
of bread baking, except that first piece of hot bread covered in butter – as soon
as it comes from the oven.<span style="mso-spacerun: yes;"> </span>We made this
last night – and the family ate an entire loaf before going to bed.</span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Needed:</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Between 7 and 8 cups of sifted all-purpose flour</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">½ cup sugar</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 tablespoon salt</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 package of active dry yeast (about 8 oz or 2 teaspoons)</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2 ½ cups hot water (between 120 – 130 so hot but not
boiling)</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">½ cup lard or shortening (we used vegetable shortening)</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 egg beaten</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">A bowl, something to cover it with (tea towel works), bread
pans (or cookie sheet for free style shapes or pie tins for round loafs).</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">In a large bowl mix in 3 cups of flour, sugar, salt and active
dry yeast.<span style="mso-spacerun: yes;"> </span>We sifted the 3 cups flour,
sugar and salt together, added the yeast and mixed with spoon.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Combine in a second container the hot water and lard or
shortening.<span style="mso-spacerun: yes;"> </span>The shortening does not need
to melt, though my husband did suggest next time we put the water and
shortening together first to give the shortening a chance to melt.<span style="mso-spacerun: yes;"> </span>We just broke the shortening up into smaller
pieces in the water and let sit for a few minutes.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Slowly add the water and lard or shortening mix to the dry
ingredients.<span style="mso-spacerun: yes;"> </span>Beat for about 2 minute is
using a mixer.<span style="mso-spacerun: yes;"> </span>Use the bread hook
attachment, not the regular mixer attachments.<span style="mso-spacerun: yes;">
</span>Or mix by hand, for longer.</span></div>
<span style="font-family: Calibri;">Add the beaten egg and 1 more cup of sifted all-purpose
flour.<span style="mso-spacerun: yes;"> </span>If using the mixer beat for about
½ a minute on low (so flour does not end up everywhere but the bowl) then mix
on high for about 3 more minutes.<span style="mso-spacerun: yes;"> </span>Or mix
by hand until the dough is well mixed (no dry flour and looks like to dough).</span><br />
<span style="font-family: Calibri;">Slowly add in the last 3 to 4 cups of all-purpose flour.<span style="mso-spacerun: yes;"> </span>It is important to add the flour slowly
because you may not need it all.<span style="mso-spacerun: yes;"> </span>We used
just over 3 cups this time.<span style="mso-spacerun: yes;"> </span>We did not
use the mixer for this part (though you can).<span style="mso-spacerun: yes;">
</span>We mixed the last 3 plus cups of flour in by hand, not spoon but
actually put our hands in the bowl and worked the flour it.<span style="mso-spacerun: yes;"> </span>It is easier to know when to stop adding
flour by feel then mixing it in and trying to tell by looking. <span style="mso-spacerun: yes;"> </span>This is a skill developed by making bread, and
it will take a few batches to learn it.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Calibri;">Lightly flour a board or clean counter top.<span style="mso-spacerun: yes;"> </span>Knead the bread until it is smooth and
elastic (about 10 min).<span style="mso-spacerun: yes;"> </span>If you have no
kneaded bread before there are many websites that will show pictures or videos
to demonstrate the different techniques.<span style="mso-spacerun: yes;">
</span>Eventually you will develop your own kneading style that will continue
to improve as you make more bread.</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Form a ball with the dough and place into the mixing
bowl.<span style="mso-spacerun: yes;"> </span>Some people like to use a clean
bowl and add flour or butter to the sides so the dough does not stick.<span style="mso-spacerun: yes;"> </span>I find using the same bowl is fine as long as
there is flour on the sides.<span style="mso-spacerun: yes;"> </span>Cover with
cloth, cheese cloth is recommended but we used clean tea towels.<span style="mso-spacerun: yes;"> </span>You want to make sure nothing gets into the
dough, but it can still breath so don’t use a lid or plastic wrap.<span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Leave dough in a warm (not hot or cold area) for about an
hour or two.<span style="mso-spacerun: yes;"> </span>The dough will rise.<span style="mso-spacerun: yes;"> </span>You want it to double in size (so keep an eye
on it).<span style="mso-spacerun: yes;"> </span>Knead again or punch the air
out.<span style="mso-spacerun: yes;"> </span>Shape and place into greased baking
pans.<span style="mso-spacerun: yes;"> </span>We did one regular shaped bread
pan, one in a round cake pan and did 4 mini free shaped loafs in a larger cake
pan (they looked like little ½ foot balls and did not touch).<span style="mso-spacerun: yes;"> </span>The kids loved the mini loafs.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Cover and leave dough in a warm (not hot or cold area) for about an hour or two.<span style="mso-spacerun: yes;"> </span>The dough will rise again.<span style="mso-spacerun: yes;"> </span>You want it to double in size again(so keep an eye on it).<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Put baking pans into the cold oven.<span style="mso-spacerun: yes;"> </span>Turn heat on to 400 degrees (in Canada, not
sure what it is in the US).<span style="mso-spacerun: yes;"> </span>After 15
minutes turn down to 375 degrees.<span style="mso-spacerun: yes;"> </span>Bake
for about 25 minutes longer.<span style="mso-spacerun: yes;"> </span>Our bread
was done at about 18 minutes because our oven runs a bit hot.<span style="mso-spacerun: yes;"> </span>To test for doneness see if the bread has
pulled away from the baking pan.<span style="mso-spacerun: yes;"> </span>If it
has pulled away from the edge take the bread out of the oven, flip over and let
the bread loaf come out of the baking pan.<span style="mso-spacerun: yes;"> </span>Then
tap the bottom of the loaf, if you hear a hollow sound the bread is done.<span style="mso-spacerun: yes;"> </span>If not put back into the oven for a little
longer.<span style="mso-spacerun: yes;"> </span>Let the bread cool before
storing.<span style="mso-spacerun: yes;"> </span>–Recommendation – cut a slice
right away, don’t worry about how big it is, just cut and cover with butter.
Yum.</span></div>
<span style="font-family: Calibri;">You may want to brush a little melted butter to the top of
the bread loafs when they come out of the over, before they cool.<span style="mso-spacerun: yes;"> </span>A trick my Mom always did.<span style="mso-spacerun: yes;"> </span></span>Anonymoushttp://www.blogger.com/profile/05292929584913914537noreply@blogger.com0tag:blogger.com,1999:blog-8181731229045819879.post-18773914232678304252012-08-22T08:32:00.003-07:002012-08-22T12:43:33.309-07:00Fresh slow cooked chicken soup with cheese butter dumplings<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">A simple but tasty chicken soup that is easy to adjust for
any ones taste.<span style="mso-spacerun: yes;"> </span>Please note that I am
writing what we used, feel free to adjust or change to make the soup the best
one for you.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">One Chicken – we used 4 ¼ chicken pieces – legs and thighs
together.<span style="mso-spacerun: yes;"> </span>I find the dark meat is
usually more flavourful and is often the cheaper cut.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">3 small onions – diced – bite size pieces</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">3 medium potatoes – diced – smaller then bite size pieces so
they cooked quicker</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">5 to 6 celery stocks – diced or chopped to bite size – keep the
leaf part it adds flavour to the soup.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">3 to 4 cloves of garlic – diced or chopped to bite size
pieces</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Salt – to taste</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Pepper – to taste</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Other spices – to taste.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">If you are using a whole chicken you should cut it into
pieces to fit into the pot. Put chicken in a pot with water and some salt.<span style="mso-spacerun: yes;"> </span>Bring to boil, reduce heat so that there is
still bubbles (pot still boiling) but there is no white foam forming.<span style="mso-spacerun: yes;"> </span>The water will reduce – keep adding fresh
water so that you develop a nice broth.<span style="mso-spacerun: yes;"> </span>Boil
until chicken is cooked.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Remove chicken – let cool then peel meat off the bones.<span style="mso-spacerun: yes;"> </span>I know some people like to keep the skin, we
did not.<span style="mso-spacerun: yes;"> </span>It tends to add fat making the
soup greasy. Cut chicken into bite size pieces.<span style="mso-spacerun: yes;">
</span>Put into fridge until needed.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Let the broth cool down.<span style="mso-spacerun: yes;">
</span>Skim off the layer of fat/grease that forms on the top.<span style="mso-spacerun: yes;"> </span>Some people like the extra fat and believe it
adds flavour.<span style="mso-spacerun: yes;"> </span>I find that the soup is
better if you remove the top layer of fat/grease.<span style="mso-spacerun: yes;"> </span>There is enough in the remaining broth to add
enough flavour.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Bring broth to boil.<span style="mso-spacerun: yes;">
</span>Add potato’s, celery, onions, garlic and cut chicken.<span style="mso-spacerun: yes;"> </span>Let boil at reduced heat (water boiling but
no foam forming).<span style="mso-spacerun: yes;"> </span>Add spices – this should
be done slowly.<span style="mso-spacerun: yes;"> </span>Don’t put lots in.<span style="mso-spacerun: yes;"> </span>We added some pepper at this point and waited
to add the other spices until the potatoes were soft.<span style="mso-spacerun: yes;"> </span>Boil until potatoes are soft, reduce to low
(simmer).<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">This time we decided to make the soup spicy so we added more
salt, pepper, garlic powder, onion powder, paprika, oregano, thyme and a tinny
amount of sugar.<span style="mso-spacerun: yes;"> </span>We used some premixed
spices we had in the house, which is why some sugar was added.<span style="mso-spacerun: yes;"> </span>The beauty of this soup is that you can use
the spices you have at home, the ones you like.<span style="mso-spacerun: yes;">
</span>If you have fresh grown herbs and spices that will make a great soup,
but dried or premixed will work.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">We added some noodles just because the kids wanted
them.<span style="mso-spacerun: yes;"> </span>You can take spaghetti noodles and
break them into small pieces or buy the smaller pre-cut noodles used for
chicken noodle soup.<span style="mso-spacerun: yes;"> </span>Again it is about
what you like, and what you have in the house.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">We added cheese butter dumplings, which made the meal for
me. </span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Needed:</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">4 tablespoons butter</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">4 eggs</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">6 tablespoons flour</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">½ teaspoon salt</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1/3 cup grated cheese (this can be adjusted to taste, but
don’t add to much cheese)</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Beat until soft the 4 tablespoons of butter.<span style="mso-spacerun: yes;"> </span>Beat and add in the 4 eggs.<span style="mso-spacerun: yes;"> </span>Stir in the 12 tablespoons flour and ½ teaspoon
salt.<span style="mso-spacerun: yes;"> </span>Once all mixed and smooth, add 1/3
cup grated cheese.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Drop the batter from a spoon into the simmering soup.<span style="mso-spacerun: yes;"> </span>Put lid on and simmer the dumplings for about
8 minutes.<span style="mso-spacerun: yes;"> </span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Serve soup with the dumplings on the top of the bowl.<span style="mso-spacerun: yes;"> </span>They go quickly.<span style="mso-spacerun: yes;"> </span>You may want to make a double batch.<span style="mso-spacerun: yes;"> </span>Once the first batch has been served put soup
back onto the stove, and make more dumplings.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">We made a large pot of soup.<span style="mso-spacerun: yes;">
</span>We had enough for a family of four to have dinner and lots of leftovers.<span style="mso-spacerun: yes;"> </span>We portioned the extra soup into single lunch
sized containers.<span style="mso-spacerun: yes;"> </span>We froze it.<span style="mso-spacerun: yes;"> </span>When school starts we will pop the portions
into the microwave in the morning and put the hot soup into the kids’ thermal
containers so they can have hot fresh soup.<span style="mso-spacerun: yes;">
</span>The kids wanted us to put dumplings in, but even after making a double
batch there were none left.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Anonymoushttp://www.blogger.com/profile/05292929584913914537noreply@blogger.com0tag:blogger.com,1999:blog-8181731229045819879.post-3643205681544877882011-04-17T18:33:00.000-07:002011-04-17T19:55:48.894-07:00Chinese Dumplings or Potstickers Recipe 1<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_Yi4fxLVNF5QQ1UpKCcYIEnX83S8dLzubCXSM2F7b3aP7WB-3ytFao8J-khhl-J2YM4ZEfW_iMYIOCEnxTIJB5P1Jl0bj90Zwy1Xdl0dbcWxw6Sf-3JOZiFwKv_Co7HSCFmxFVagFBB9/s1600/pot%252520stickers.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_Yi4fxLVNF5QQ1UpKCcYIEnX83S8dLzubCXSM2F7b3aP7WB-3ytFao8J-khhl-J2YM4ZEfW_iMYIOCEnxTIJB5P1Jl0bj90Zwy1Xdl0dbcWxw6Sf-3JOZiFwKv_Co7HSCFmxFVagFBB9/s320/pot%252520stickers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5596749689983167906" /></a><br />My children love Chinese’s Dumplings, also known as Potstickers. I was lucky enough to meet a Chinese family willing to share their beloved recipe. I tried it out and it was a big hit. Since then I have tried some variation of my own. I will share those variations at a later date.<br /> <br />This recipe makes about 48 dumplings, but I tend to make larger dumplings so I don’t quite get 48.<br /><br /><strong>Dumpling filling recipe 1:</strong><br />½ lb lean ground pork<br />½ lb lean ground beef<br />1 egg<br />1 tbsp corn starch<br />3 to 4 tbsp Hosp soya sauce (may use any soya sauce)<br />To taste:<br />Baby bok choy - I used 6 baby bok choy<br />Finally chopped garlic – I used 3 tbsp<br />Finally chopped ginger – I used 1 tbsp<br />Finally chopped fresh Chives – I used one cup<br />Ground pepper – I used ½ a tsp or less<br /><br />Boil the baby bok choy. Drain and let cool. Once cool squish the baby bok choy so that excess liquid is removed. Finely chop the compressed or squished baby bok choy. <br />Mix meat together. Add and mix into the meat the finally chopped bok choy, garlic, ginger, chives, egg, soya sauce and pepper. Once the mixture is well mixed add and mix in the corn starch. Once everything is mixed together you are ready to add to the dumpling wraps.<br /> <br />Please note that I learned to add the corn starch last because it tends to lump up when added with everything else.<br /> <br />Dumpling wraps can be purchased or made. I used pre-made wraps the first time. They were quick and easy to use, but it was still time consuming to make them by hand. You have to put about 1 tbsp of filling in and fold the wrap in half, pinch the edges together so that they are firmly sealed. Making the dumpling wraps takes more time, but there are no added chemicals and you know they are fresh. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWSSa_0c_sHruAnixbCb2SHdlxMIa523vQ4o7qyiKUCw2uFKbSvApa7v0Cchj_ds9_b1a99SyNq0138CXpN5u4ltKs6hbxZ344uQ6_5LQv5sPZmaI3rg7l9NCccTuu_lWj-tITF_rni5_/s1600/potstickers1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWSSa_0c_sHruAnixbCb2SHdlxMIa523vQ4o7qyiKUCw2uFKbSvApa7v0Cchj_ds9_b1a99SyNq0138CXpN5u4ltKs6hbxZ344uQ6_5LQv5sPZmaI3rg7l9NCccTuu_lWj-tITF_rni5_/s320/potstickers1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5596750868728051426" /></a><br /><br /><br /><strong>Dumpling wraps recipe:</strong><br />2 cups all purpose flour<br />1 cup boiled water<br /><br />Put flour in a bowl. Add water. Mix until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.<br /><br />Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNDXYRBrQV-ljcpmEjx8IAmqZ1ZaPNw0fNyzVP_Z7uzRoPALBtZ1_t7B1kss_y-GH9iZkOc6nJ7Ihioc9I-d2vJmtfaSXWxFsGuB7hdPIFz4Wm1AVkFI458w2oGrIu42ebQ6_vLAGCd8u/s1600/potstickers.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNDXYRBrQV-ljcpmEjx8IAmqZ1ZaPNw0fNyzVP_Z7uzRoPALBtZ1_t7B1kss_y-GH9iZkOc6nJ7Ihioc9I-d2vJmtfaSXWxFsGuB7hdPIFz4Wm1AVkFI458w2oGrIu42ebQ6_vLAGCd8u/s320/potstickers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5596750603020663890" /></a><br /><br />Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2l0_ffRnu3ZtCu5vmITWN2Sed9I619pJp0RP7qv9-0810090bTL5qlQeI2z2G2Th60_1Ic6HHV1b2AwkkwCO8NavPQghgjn0EG891wk3l4SbdR3TL9r-a0elfRDlljahbhnWyx3RMER6x/s1600/imagesCAWF03AI.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 279px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2l0_ffRnu3ZtCu5vmITWN2Sed9I619pJp0RP7qv9-0810090bTL5qlQeI2z2G2Th60_1Ic6HHV1b2AwkkwCO8NavPQghgjn0EG891wk3l4SbdR3TL9r-a0elfRDlljahbhnWyx3RMER6x/s320/imagesCAWF03AI.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5596749796198564706" /></a><br /><br />I did try using my perogie maker to make things easier. It does work but only if I make the dough a little thicker than I do when I am making them completely by hand. The dough did have a tenancy to stick to the sides of the perogie maker and tear if care was not taken. The problem was reduced when I used slightly thicker dough and dusted it with a little flour before putting on the perogie maker.<br /><br /><strong>How to cook the Chinese Dumplings or Potstickers:</strong><br /><em><strong>The recipe called for:</strong></em> Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjraqcvgiEa9LC8rhmXoLa9lGvFaZpFLiv5iGcUwButZh1smZBJStfuAU5BOo9E0S1Ki7J-m2hjFrwFx45db4UfA3hoFq7GXImH6HRrAYruCU4yQssizgMJZf_s39n4hyhIqvRWplBcYvjJ/s1600/potstickers+in+pan.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjraqcvgiEa9LC8rhmXoLa9lGvFaZpFLiv5iGcUwButZh1smZBJStfuAU5BOo9E0S1Ki7J-m2hjFrwFx45db4UfA3hoFq7GXImH6HRrAYruCU4yQssizgMJZf_s39n4hyhIqvRWplBcYvjJ/s320/potstickers+in+pan.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5596751779995643794" /></a><br /><br />Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.<br /><br /><em><strong>I used:</strong></em> a non-stick frying pan. Add 1 tbsp oil, virgin olive oil or roasted sesame seed oil. Brown both sides on medium heat. Add about ¼ cup of water, put lid on, reduced heat to simmer, cook 10 minutes (15 if they are larger sized). <br /><br />The roasted sesame seed oil adds a nice flavour, but can be more expensive than virgin olive oil. The roasted sesame seed oil and soya sauce can be mixed together to create a dipping sauce, though I like peanut sauce to dip them in.<br /> <br />These dumplings went over great with my family. We ate them all up and I ended up spending a weekend making them. They can be frozen before they are cooked. So if you like the dumplings but don’t want to have to put the work into them every time then make a batch to freeze. When you want to eat them just take out as many as you would like. Brown both sides, and ¼ water and simmer for 10 minutes with lid on.Anonymoushttp://www.blogger.com/profile/05292929584913914537noreply@blogger.com0