The "eyes" have it.

Potato eyes that is. Or make your own potato crisps.

2 russet potatoes

1 1/2 cups peanut oil

Seasoning of choice. 

Large bowl of water

3 tablespoons of table salt

Slice the potatoes thinly. Use a madaline or slicer. Don't make them any more than about 1/8 inch. 

Add the salt to the bowl of water. As the potatoes are sliced add them to the salted water. 

Let them sit for a least 15 minutes. Drain and dry on paper towls. Get them as dry as possible. Wate and hot oil don't mix. 

Meanwhile heat the oil in a large stock pot. Make sure it's at least 350 before adding the potatoes. 

Cook about 10 minutes on medium heat. 

When the slices are golden transfer to paper towls to drain. 

Add your favorite seasonings .  Cool and enjoy. 

Store them in an airtight container. 

Tomato Sauce

5 ripe Roma tomatoes

1/2 tsp salt

2 beef bullion cubes

1 tsp balsamic vinegar

1/2 tsp Worcestershire sauce

1/2 tsp garlic salt

1 tsp onion powder

1 tsp Italian seasoning

1/4 cup water 

3 Tbls tomato paste

Dice the tomatoes, and put them in a small sauce pan. Add all the other ingredients. 

Bring to a boil.  Cook until the bullion disovles, about 10 minutes. 

Pour into a blender and mix until smooth. 

Return to the pan and simmer slowly. Stir in the tomato paste  Let it continue to reduce until it has reached the desired consistency. 

Makes about one cup. And it is fat free and sugar free. 

Oatmeal Bread

The one thing mom always asked for when we would visit Grandma was oatmeal bread. I think she thought it had magic properties, or something.  The texture is soft and a little crumbly.
This and a carton of milk, and we had dinner. I think it  is really good too. Try it with warm with butter and jam, or ham and mayo. OK, now I'm hungry.
.

Ingredients


1 1/8 cups all pupose flour
1 1/8 cups bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons shortening
1  teaspoons salt
2 tablespoons  sugar
1 packet active dry yeast*
1 1/4 cups lukewarm water
2 tablespoons dry milk

*Dissolve the yeast in 1/4 cup lukewarm water before combining with the remaining ingredients.

.Directions


1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.

2) Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.


3) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan with a lightly greased plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1" to 2" over the rim of the pan.

4) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf.

Ina Garten's Carrot Cup Cakes

Ingredients
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar
Directions
Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve

Aunt Mea's Pie Crust

One of the most precious things that was left to me was my Grandmother's recipe book. At this time it is fading, so it is time to re-write it. 
  
This is first because everyone needs a good pie crust, and it is the one recipe I have that belonged to Aunt Mea.

Each year for the family picnic she brought gooseberry pie, which people inhaled. Every good pie needs a good crust. This one is very tender.

3 cups flour
1 tsp salt
1 1/4 cold shortening
1 tbs vinegar
1 egg
1/4 cup cold water

In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs.
Mix egg, water and vinegar together. Pour into flour all at once and blend with a fork until dough forms a ball.
Wrap with plastic and chill in refrigerator.


Adams Family Cookbook

homeade corn chips

Recipe Type: SnackAuthor: Casey BarberPrep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Makes 5-6 dozen crackers.

Ingredients

1 cup Medium-Grind Cornmeal (I like War Eagle Mill, but you have to go to the mill in NW Ark  or order online.)
1/2 cup Whole Wheat Flour
1 1/2 tsp. Sea Salt
1 large Egg
1/4 cup (2 oz.) Buttermilk
1/4 cup (2 oz.) Olive Oil


Instructions

1.Preheat the oven to 375 degrees Fahrenheit.

2.Whisk the cornmeal, flour, and salt together in a large bowl.

3.Whisk the egg, whey or buttermilk, and oil together in a small bowl, then stir into the dry ingredients to form a moist dough.

4.Cut a sheet of parchment paper and a sheet of waxed paper large enough to cover a standard baking sheet.

5.Turn the dough out onto the sheet of parchment paper and form it into a rough rectangle with your hands. Cover with the sheet of waxed paper and roll into a paper-thin sheet of dough with a rolling pin. If any dough starts to squeeze out from under the waxed paper, gather up the excess, place it back on an exposed corner of the parchment paper, and re-roll until you’ve maximized the space.

6.Peel the waxed paper off the dough and transfer the parchment paper to the baking sheet. Score the dough with a pizza or pastry cutter, marking a grid of 1/2-inch by 1 1/2-inch strips. You don’t have to separate each little cracker; they’ll break apart easily when they’re fully baked.

7.Bake for 18-20 minutes. Transfer the parchment paper to a cooling rack and break the crackers apart as soon as they’re cool enough to touch. Cool completely before serving .

Penne with Porcini Cream Sauce

Who says you can't live a low carb lifestyle and still have pasta? Atkins makes a low carb pasta and so do a few other brands. Granted Atkins recommends this for the maintenance phase, but you decide. Of course, you could make this with regular pasta too. Enjoy.

Ingredients

2 1/2 Ounce-weights dried porcini mushrooms
1 Cup boiling water
3 Tablespoons unsalted butter
1 Tablespoon olive oil
10 Ounce-weights white mushrooms, cut into 1/4-inch thick slices
1 Teaspoon salt, divided
1/2 Teaspoon ground pepper, divided
8 Ounce-weights Atkins Cusiine™ Penne Pasta
1/4 Cup sour cream
1/2 Teaspoon paprika
1/4 Cup chopped fresh parsley

Directions

Cover porcini with boiling water. Let sit 30 minutes.

Meanwhile, in a large skillet over moderate heat, melt butter in olive oil. 

Add white  mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Cook until almost dry and mushrooms are tender, about 30 minutes.

Cook and drain pasta according to package directions.

While pasta is cooking, finish sauce:

 Remove porcini mushrooms from soaking liquid;  rinse, chop and add to skillet. 

Place a coffee filter in a small strainer and pour mushroom soaking liquid through it.

 Add strained liquid to skillet.

Cook mushroom mixture over high heat until mostly evaporated but still saucy, 

about 5 minutes.

 Stir in sour cream, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 

paprika and parsley.

 Cook until heated through, about 2 minutes.

Toss with pasta and mushrooms, serve immediately.

Snack Cake

If you are feeling a little snack? This is easy and good. Sometimes nothing is bette than a warm piece of cake and cold glass of milk. This cake might even be good to take to a pot luck or party.

 

3/4

cup all-purpose flour

1/2

cup packed brown sugar

2

tablespoons unsweetened baking cocoa

1/2

teaspoon baking soda

1/4

teaspoon salt

1/2

cup water

3

tablespoons canola oil

1/2

teaspoon white vinegar

1/4

teaspoon vanilla

1/4

cup semisweet chocolate chips

Powdered sugar, if desired

• Heat oven to 350°F. In ungreased 9x5-inch loaf pan, mix flour, brown sugar, cocoa, baking soda and salt with fork. Stir in remaining ingredients except chocolate chips and powdered sugar. Sprinkle chocolate chips over batter.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Sprinkle with powdered sugar.

Cinnamon Rolls

Ingredients

2 pkgs. dry yeast
1/2 c. warm water
1 c. lukewarm milk
1 c. soft butter
2 eggs, beaten
1/2 c. sugar
1 tsp. salt
1 tsp. lemon rind
4 1/2 c. sifted flour


Directions

Dissolve yeast in water. Combine yeast with remaining ingredients. Beat until smooth. Cover with damp cloth. Refrigerate for 2 hours or overnight. Divide dough in half. Roll into 14 x 9 inch rectangle. Brush with melted butter. Sprinkle with cinnamon, sugar and raisins. Roll into log.
Cut into approximately 9 pieces. Place cut side up and cover on greased pan about 1 inch apart for 1 hour. Bake at 350 degrees for 25-30 minutes or until light brown. Frost with sugar glaze.

My Nemesis.

Let's face it.


We all have one. That one thing we can’t cook, bake, grill… etc

Mine is fried food. Basically, anything you have to batter and deep fry- chicken, country fried steak... . I can never get the coating to stick to the meat. Often it will stick to the pan, or just flake off completely.

Last night, we did something different for Easter diner, green beans with walnuts and bacon, baked potatoes and chicken fried steak. Beans were good potato was good,  gravy was perfect. And as always the coating came off the meat.

I have tried different batters, different pans, and different oils. I even tried different cooking temps, and times. Coating sticks to the pan or, coating burns. Well humph.

I'd like to just give up. After all fried foods aren't really that healthy, but just once I'd like to get it right. Maybe it go get one of Paula Deens' cookbooks.
 
Granny could make fried chicken that could make you weep. the crust was golden brown, and there was almost a custard layer just underneath.  Well humph, maybe it's just practice. f i had ever paid attention, i could do it.

She had a special aluminium skillet with a heavy bottom. and she'd cover it for a while, I think that's how she got the custard like layer.


Well, OK, OK, I went to the web. great fount of knowledge and home to my favorite blogs...  Paula, Ree, Lisa... hm... I am using similar ingredients, using the same a similar batter....  Ah, maybe, maybe it is the double dip. I'll try that. Next time.
 
 
OK, Kim's no so world famous Country Fried Steak.
 
makes 2 servings
 2 pieces of cube steak.
1/2 cup flour
1 egg
1/2 cup milk
garlic powder
salt
pepper
steak seasoning
 
Pat dry the steaks. in a shallow dish, mix the milk and egg. In another dish mix the salt, steak seasoning, garlic powder, and flour. Gently mix.
 
Dip the steak in the flour, then the milk,  then repeat....
in the mean time heat vegetable oil in a heavy bottomed skillet.  Make sure it is hot, but not burning.
Add the steak on at a time.
 
Fry 5 or 6 minutes depending on thickness of the meat. Gently turn over. You don't want to splatter the oil or tear up the meat.
 
Cook on the other side another 5 minutes.
 
Remove from heat, allow to to drain. If your not serving right away, put in a 200 degree oven to keep warm.

Spicy Poblano Burgers with Chipotle Cream

This is on the Pampered Chef March 2012 page... I thought I'd give it a whirl .. looks good, sounds interesting. Sure beats plain old burgers...

Ingredients

2 poblano chiles
1 tablespoon 1% low-fat milk
1 (1-ounce) slice white bread, crusts removed, and torn into 1/2-inch pieces
3 tablespoons minced fresh cilantro, divided
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound ground sirloin
1/2 cup light sour cream
1 tablespoon minced shallots
1 teaspoon fresh lime juice
1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted

Directions

1. Preheat broiler.

2. Place poblano chiles on a foil-lined baking sheet, and broil for 8 minutes or until blackened, turning after 6 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles, and discard the seeds and membranes. Finely chop.

3. Combine milk and bread in a large bowl; mash bread mixture with a fork until smooth. Add poblano chile, 1 1/2 tablespoons cilantro, cumin, coriander, paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and beef to milk mixture, tossing gently to combine. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.

4. Preheat grill to medium-high heat.

5. Combine the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Stir in sour cream, shallots, and juice. Remove 1 chipotle pepper and 2 teaspoons adobo sauce from can; reserve remaining chipotle peppers and adobo sauce for another use. Chop chile. Stir chopped chipotle and 2 teaspoons adobo sauce into sour cream mixture. Set aside.

6. Place patties on a grill rack coated with cooking spray; grill 3 minutes or until grill marks appear. Carefully turn patties; grill an additional 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 3 tablespoons chipotle cream and 1 tablespoon Pickled Red Onions.

Number of Servings: 4


from Cooking Light July 2010 (pg. 124)

Recipe submitted by SparkPeople user GERILAWSON.

chocolate torte

well, it is all most Valentine's Day. are you ready? Do you know how you will be celebrattorte try this, it's not hard, but looks really good

ingredients

For crust:
9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar

For filling:
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt

For glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water

Equipment:
a 9-inch round fluted tart pan (1 inch


preparation

Make crust:
Preheat oven to 350°F with rack in middle.
Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
Make filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
Make glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
Cooks' note:
Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.
add your own note


Read More http://www.epicurious.com:80/articlesguides/holidays/valentinesday/aphrodisiacs/recipes/food/views/Chocolate-Glazed-Chocolate-Tart-243610#ixzz1m8NvCb8F

Creamy Pork Chops

This is a quick week night dinner.

1 pound pork chops

1 can cream of mushroom soup

1/2 cup chicken broth

 1 can mixed veggies

 2 cups cooked rice

salt

pepper

1 tbs. balsamic vinegar

2 tbs. seasoning salt

2 tbs. olive oil

salt pepper

Heat a skillet on medium heat. add olive oil, and pork chops salt and pepper  to taste. Brown on both sides. 

Add soup, veggies and broth

put on low to simmer

In a medium sauce pan bring two cups of water to a boil. Add one cup of rice, the seasoning salt and the vinegar. cook to package instructions.

Serve pork chops and veggies over the rice. 

Atkins Burgers with Blue Cheese

Another delish recipe from Atkins.


Ingredients:


Portobello Burgers with Blue Cheese Sauce:
2 cloves garlic, minced
1 tablespoon sherry or red wine vinegar
1 tablespoon tamari
½ teaspoon granular sugar substitute (optional)
½ teaspoon salt
¼ teaspoon teaspoon freshly ground black pepper
3 tablespoons virgin olive oil
4 large portobello mushroom caps, wiped clean
¾ cup cup crumbled blue cheese
¼ cup mayonnaise
2 tablespoons heavy cream
1 teaspoon Worcestershire sauce
1 cup loosely packed arugula or watercress
4 ¼-inch-thick tomato slices
4 slices red onion (optional)

Atkins Hamburger Buns:

¼ cup heavy cream
½ cup warm water
2 teaspoons active dry yeast
1 large egg
1 ½ tablespoon canola oil
1 tablespoon granular sugar substitute
½ teaspoon salt
¾ cup whole-wheat flour
1 ¼ cup Atkins Cuisine All Purpose Baking Mix

Directions:

1.Heat grill to medium-high.

2.Meanwhile, combine garlic, vinegar, tamari, sugar substitute (if using), salt and pepper in a bowl. Slowly whisk in the oil; brush over the mushrooms and let stand 20 minutes. Remove the mushrooms from the bowl and discard the marinade.

3.Set the mushrooms on the grill rack and grill until tender, 4 to 6 minutes per side.

4.Meanwhile, combine blue cheese, mayonnaise, cream and Worcestershire sauce in a bowl; mix well, mashing chunks of cheese with the back of a spoon or fork.

5.To assemble, place half a bun on each of 4 plates; top with ¼ cup arugula, a mushroom cap, a tomato slice and an optional onion slice. Spoon 2 tablespoons of the blue cheese sauce over each and top with the other half of the bun. Serve warm or at room temperature. (If serving without the bun, place the mushroom on the arugula, and top with the tomato slice and sauce.)


Atkins Hamburger Buns

1.Heat the cream and water in a small saucepan to 115°F. Add the yeast and allow to proof for 5 minutes or until it foams.

2.Add the yeast and milk mixture to the bowl of an electric mixer. Add the egg, oil, sugar substitute and salt. Mix thoroughly.

3.Add the whole-wheat flour and mix on the slowest setting for 10 seconds.

4.Add the baking mix and combine until the mixture comes together as a wet dough, about 10 seconds. Do not overbeat.

5.Form the dough into a ball and place into a lightly oiled bowl. Cover with plastic wrap and allow to double in size, 30–40 minutes.

6.Punch down the dough and separate into 6 equal portions. Form each portion into a disk on a sheet pan, cover with plastic wrap and allow to double in size, 20–30 minutes.

7.Bake in a preheated 400°F oven for 13–15 minutes until golden brown.

Serve immediately or keep in an airtight container for up to 3 days.

Chicken-Zucchini Alfredo

Chicken-Zucchini AlfredoRecipe courtesy Ellie Kreiger for Food Network Magazine
Ingredients

Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.