Recipes - Revision history

Ohayden: /* Fried Eggplant */

2013-04-05T21:29:23Z

Fried Eggplant

← Older revision		Revision as of 14:29, 5 April 2013
Line 136:		Line 136:
	* Fry eggplant until golden brown then flip and repeat (using a lid to fully cook through the eggplant)		* Fry eggplant until golden brown then flip and repeat (using a lid to fully cook through the eggplant)
	* You will need to add more olive oil as you go		* You will need to add more olive oil as you go


			=Overnight Sausage and Egg Casserole=
			Thanks Dianne!
			==Ingredients==
			* 6 to 8 slices white bread
			* 1/4 cup of softened butter (for buttering bread)
			* 4 cups of shredded Colby Jack cheese
			* 12 ounces pork sausage (browned and drained)
			* 4 ounces of canned green chilies
			* 6 eggs
			* 2 cupds of milk
			* 1 teaspoon salt
			* 1/2 teaspoon paprika
			* 1 teaspoon oregano
			* 1/2 teaspoon black pepper
			* 1/4 teaspoon garlic powder
			* 1/4 teaspoon dry mustard

			==Directions==
			* Remove crusts from bread slices and lightly butter them on one side
			* Place bread, buttered side down, in a baking dish (avoid gaps between slices)
			* Sprinkle shredded cheese, browned sausage, and then the green chilies evenly over the bread
			* Whisk the eggs in a bowl; add milk and seasonings while whisking
			* Slowly stir and pour the egg mixture in the baking dish (stirring avoids the seasonings from gathering to one spot)
			* Cover well and place in the refrigerator overnight
			* In the morning, preheat oven to 350 F and bake for 50 to 60 minutes (center should set and the outside should be golden brown)
			* Allow casserole to stand for 10 minutes before serving

			'''NOTE:''' You can add a teaspoon of baking powder to lighten it up a little

Ohayden: /* Directions */

2012-05-14T01:29:22Z

Directions

← Older revision		Revision as of 18:29, 13 May 2012
Line 134:		Line 134:
	* Heat olive oil with medium heat		* Heat olive oil with medium heat
	* Dip eggplant rounds into batter		* Dip eggplant rounds into batter
	* Fry eggplant until golden brown (using a lid to fully cook through the eggplant)		* Fry eggplant until golden brown then flip and repeat (using a lid to fully cook through the eggplant)
	* You will need to add more olive oil as you go		* You will need to add more olive oil as you go

Ohayden: /* Directions */

2012-05-14T01:28:18Z

Directions

← Older revision		Revision as of 18:28, 13 May 2012
Line 128:		Line 128:

	==Directions==		==Directions==
	* Combine flour, salt, baking powder~~, Italian seasoning~~, onion powder, ~~and~~ garlic powder in a mixing bowl		* Combine flour, salt, baking powder, onion powder, garlic powder, and Italian seasoning in a mixing bowl
	* Add milk, beaten eggs, and 1 tablespoon olive oil		* Add milk, beaten eggs, and 1 tablespoon olive oil
	* Beating batter until smooth		* Beating batter until smooth

Ohayden: /* Directions */

2012-05-14T01:27:27Z

Directions

← Older revision		Revision as of 18:27, 13 May 2012
Line 131:		Line 131:
	* Add milk, beaten eggs, and 1 tablespoon olive oil		* Add milk, beaten eggs, and 1 tablespoon olive oil
	* Beating batter until smooth		* Beating batter until smooth
	* Cut eggplant into rounds (thickness ~~to taste~~)		* Cut eggplant into rounds (thickness as desired)
	* Heat olive oil with medium heat		* Heat olive oil with medium heat
	* Dip eggplant rounds into batter		* Dip eggplant rounds into batter
	* Fry eggplant until golden brown (using a lid to fully cook through the eggplant)		* Fry eggplant until golden brown (using a lid to fully cook through the eggplant)
	* You will need to add more olive oil as you go		* You will need to add more olive oil as you go

Ohayden: /* Directions */

2012-05-14T01:27:13Z

Directions

← Older revision		Revision as of 18:27, 13 May 2012
Line 131:		Line 131:
	* Add milk, beaten eggs, and 1 tablespoon olive oil		* Add milk, beaten eggs, and 1 tablespoon olive oil
	* Beating batter until smooth		* Beating batter until smooth
			* Cut eggplant into rounds (thickness to taste)
	* Heat olive oil with medium heat		* Heat olive oil with medium heat
	* Cut eggplant into rounds (thickness to taste)
	* Dip eggplant rounds into batter		* Dip eggplant rounds into batter
	* Fry eggplant until golden brown (using a lid to fully cook through the eggplant)		* Fry eggplant until golden brown (using a lid to fully cook through the eggplant)
	* You will need to add more olive oil as you go		* You will need to add more olive oil as you go

Ohayden: /* Ingredients */

2012-05-14T01:25:47Z

Ingredients

← Older revision		Revision as of 18:25, 13 May 2012
Line 115:		Line 115:
	=Fried Eggplant=		=Fried Eggplant=
	==Ingredients==		==Ingredients==
	* 10 cups milk
	* 5 tablespoons plain yogurt (active cultures) at room temperature

	* 1 eggplant (medium sized)		* 1 eggplant (medium sized)
	* 1 cup flour		* 1 cup flour

Ohayden at 01:25, 14 May 2012

2012-05-14T01:25:29Z

@@ Line 92: / Line 92: @@
 '''NOTE:''' The longer you let it incubate, the more tangy and firm it will be
 * Once done, refrigerate before serving
 =Ice Cream=
@@ Line 107: / Line 109: @@
 * Add ice and rock salt to bucket
 * Let churn for 20 to 30 minutes

Ohayden: /* Yogurt */

2010-07-03T23:47:36Z

Yogurt

New page

= Modified Traditional Soupa =
==Ingredients==
* 4 pounds chuck roast with fat (don't trim fat as is important)
* 5 tablespoons pickling spice (cinnamon, mustard seed, black peppercorns, cloves, allspice, dill seed, bay leaves, ginger, coriander, and mace)
* 4 minced cloves garlic
* 3 cans (8 oz cans) tomato sauce
* Salt and pepper to taste
* Water
* Fresh mint
* 1 cup red wine (optional)
* 1 head cabbage (cut in 1/8ths)
* 1 loaf French bread (preferably slightly stale) sliced into 1 inch pieces.

==Directions==
* Cut chuck roast into medium sized pieces and add chuck roast, spices (in a tea strainer or cheese cloth), garlic, tomato sauce, fresh mint, salt and pepper to a large stock pot. Fill pot approximately 1 inch from top with water and let simmer for 4 hours at medium heat. As it simmers, add more water as needed.
* During the last half hour, add the fresh mint, wine, and cabbage and let simmer until cabbage is tender.

----

=Chile Colorado=
==Ingredients==
* 10 oz. bag of dried chiles (remove stems/seeds)
* 5 cups water
* 5 pounds boneless beef chuck roast (trim off fat)
* 1 1/2 cup flour
* 2 tablespoons salt
* 2 tablespoons pepper
* 6 tablespoons olive oil
* 2 large yellow onions
* 6 cups beef stock

==Directions==
* Remove stems and seeds from chiles. To add a bit of spice, leave some seeds. The more seeds to spicier it will be.
* Place chiles and 6 cups water into a medium stockpot and boil. Remove from heat and let it sit for 30 minutes to soften. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as needed to form a smooth sauce.
* Strain left over liquid to remove any seeds and put back into stockpot.
* Cut the roast into 1 inch chunks. In a medium bowl, combine flour, salt, and pepper. Bread the beef chunks with the seasoned flour.
* Heat olive oil in a pan over medium heat. Chop onion and sauté until tender/translucent. Add beef chunks, but don't add all the meat at once. Only a few pieces at a time and remove when brown.
* Once all the meat is browned, add the meat into the stockpot. Stir in the puréed chile and beef stock as well.
* Bring stockpot to a boil over medium heat. Once boiling, reduce heat to lowest setting and simmer for 3 hours.

----

=Frito Lay Bean Dip=
==Ingredients==
* 1 can (15 ounce) refried beans
* 5 slices bottled jalapeño (nacho slices)
* 1 tablespoon brine (from bottled jalapeño slices)
* 1/2 teaspoon salt
* 1/2 teaspoon granulated sugar
* 1/4 teaspoon onion powder
* 1/4 teaspoon paprika
* 1/8 teaspoon garlic powder
* 1/8 teaspoon cayenne pepper

==Directions==
* Combine refried beans with the other ingredients in a food processor and puree on high speed until smooth.
* Cover and chill for at least an hour before serving.
----

=Deep Fried Pickles=
==Ingredients==
* 2 cup of krinkle cut dill pickles with juice
* 1 large egg
* 1 1/2 cups corn meal
* 1/2 teaspoon hot sauce
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon paprika
* Vegetable oil

==Directions==
* Drain pickles, reserving 2/3 cup of pickle juice
* Dry pickles between paper towels
* Combine 2/3 cup pickle juice, egg, and hot sauce then lightly beat until blended well
* Combine 1 1/2 cups of corn meal with black pepper, garlic powder, and paprika
* Dip pickles in egg mixture and then coat in corn meal mixture
* Deep fry coated pickles until golden brown
* Drain excess oil on paper towel

----

=Yogurt=
==Ingredients==
* 10 cups milk
* 5 tablespoons plain yogurt (active cultures) at room temperature

==Directions==
* Heat milk to 185F, careful not to burn the milk, for a few seconds
* Cool the milk to 110F
* Add the 5 tablespoons of yogurt
* Cover and incubate bacteria at 110F for 7 to 11 hours in oven (gradually turning on and off the oven to maintain 110F)
'''NOTE:''' The longer you let it incubate, the more tangy and firm it will be
* Once done, refrigerate before serving

=Ice Cream=
==Ingredients==
* 5 cups heavy cream
* 3 cups milk
* 2 cups sugar
* 1/4 cup lemon juice
* Strawberries or any other fruit (bananas + nuts, blueberries, etc.)

==Directions==
* Mix ingredients into ice cream maker tin
* Put tin into ice cream maker bucket
* Hook up lid components
* Add ice and rock salt to bucket
* Let churn for 20 to 30 minutes