Tuesday, September 30, 2008
1 gallon whole milk or skim (1 gal. whole milk = about 1lb cheese)
white vinegar or fresh lemon juice
a large colander lined with fine cheesecloth
a large pot
Put the milk in a large, non-reactive sauce pan and heat slowly to 200 degrees, stirring to prevent it scorching on the bottom. When the milk is hot enough, add about 1/4 cup of vinegar or lemon juice (I always use vinegar because I'm allergic to lemon).
If the milk is really at 200 degrees, it will instantly curdle, if this does not happen, keep heating. It is not necessary to continue heating once the reaction occurs, however, you will want to let it sit for a few minutes, with an occasional stir.
Place your lined colander in the sink, drain open please, and carefully pour the entire contents (DO NOT skim anything off) of the pot into it.
Assuming that all goes well, allow the ricotta to drain and cool until you can handle the cheesecloth comfortably. Gather the ends of the cloth up and tie into a bag which must be suspended over the sink until it stops dripping. (I hang it from the faucet, it usually takes an hour)
You can add a bit of salt if you like. Of, if the cheese is to be used in a desert, add a little cream and mix in well to make a richer product.
If you are not going to use the cheese immediately, pack into a container and either refrigerate or freeze.
Monday, September 29, 2008
Sunday, September 28, 2008
1/3 cup whole milk
4 large egg whites
Tuesday, September 23, 2008
Thursday, September 18, 2008
Wednesday, September 17, 2008
Directions: Split each Pita in half to make a thinner selection and then cut each round into 6 pieces. Mist with Olive oil and sprinkle on salt and cayenne pepper.
Place in 400 degree oven for 10-15 minutes until crispy and golden brown.
Tuesday, September 16, 2008
1.5 lbs. carrots, cut into 2 inch long sticks.
1/2 Tsp. salt
1/2 Cup brown sugar
2 TBSP Good Sh*t Seasoning (or 1 Tsp. seasoned salt)
1/4 Cup butter
Peel the carrots, and cut into sticks. Heat 1 inch water to boiling in the saucepan over high heat. Add the carrots and salt. Cover, reduce heat, and simmer 12 to 15 mins or until carrots are tender when pierced with a fork.
Monday, September 15, 2008
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 can artichoke hearts
Preheat oven to 350 degrees. Mix all ingredients in a bowl, put in 9×9 inch baking pan. Bake for 30 minutes or until bubbly and lightly browned on top.
Sunday, September 14, 2008
3 cups chopped apples
2 cups JET-PUFFED Miniature Marshmallows
1 cup thin celery slices
1/2 cup PLANTERS Walnut Pieces
1/2 cup MIRACLE WHIP Dressing
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.
Friday, September 12, 2008
In a large pot, sauté onion & carrot in the butter. Reduce pan to medium low heat and add can of soup (undiluted) to pot and stir. Add cheese and stir until thoroughly melted. Add milk and whisk until smooth. Add the broccoli and stir. Simmer until bubbly.
Thursday, September 11, 2008
1 3/4 cups sugar
Preheat oven to 350 degrees F.
Wednesday, September 10, 2008
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).
Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan.
Tuesday, September 9, 2008
4 lean boneless pork loin chops
3 tablespoons red wine vinegar
1/3 cup reduced-sodium chicken broth
Monday, September 8, 2008
Cook meat, onion and garlic until done. Drain. Add seasonings, tomato sauce, corn & crushed tomatoes. Simmer covered for 10 minutes. Stir in rice. Cool.
Sunday, September 7, 2008
Saturday, September 6, 2008
2 1/2 (lb.) chicken wings
1 can (4-oz.) ORTEGA Diced Green Chiles
1/2 cup barbecue sauce
1/2 cup honey
1 teaspoon chili powder
1/4 teaspoon cumin
Friday, September 5, 2008
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano
Thursday, September 4, 2008
2 tablespoons olive oil
2 lbs large shrimp, peeled and deveined,if desired (21 to 25 per pound)
3 tablespoons unsalted butter
4 cloves garlic, minced or pressed through garlic press
2 tablespoons lemon juice
1 tablespoon dry white wine
2 tablespoons minced fresh parsley leaves
1 pinch cayenne
ground black pepper
Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl.Return pan to heat and repeat process with remaining oil and shrimp. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and wine. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet.Toss to combine; serve immediately.
Wednesday, September 3, 2008
1/4 cup French's Yellow Mustard
1/4 cup Whole Grain Mustard
1/2 cup Honey
1 tablespoon rice wine vinegar (leave out if using for dip)
1 dash kosher salt or sea salt
1/2 tsp cayenne pepper
Mix together in a bowl, cover tightly and chill.
Tuesday, September 2, 2008
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme
Combine all ingredients in a bowl until well-mixed. Store in an airtight container.
Monday, September 1, 2008
1 1/2 cups Gold Medal® all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 large banana, chopped
1/2 cup miniature semisweet chocolate chips
Maple syrup, if desired
2. Beat eggs in large bowl with wire whisk until lightly beaten. Beat in remaining ingredients except banana, chocolate chips and syrup just until smooth. Stir in banana and chocolate chips.
3. For each pancake, pour batter by slightly less than 1/2 cupfuls onto hot griddle. Cook about 1 1/2 minutes or until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.