Cookbook

Priceless Pecan Pie

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Ingredients

  • 1 (9 inch) deep dish pie crust
  • 1 (8 ounce) package cream cheese, softened
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 3 eggs, beaten
  • 1/4 cup white sugar
  • 1 cup light corn syrup
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium mixing bowl, blend together cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla. When mixture is smooth, spread into bottom of pastry shell. Sprinkle cream cheese layer with chopped pecans.
  3. In another medium mixing bowl, combine eggs, 1/4 cup sugar, corn syrup, evaporated milk, and 1 teaspoon vanilla extract. Whisk until mixture is smooth. Pour mixture over pecan layer.
  4. Bake in preheated oven for 35 to 40 minutes, until set in center.

Hot Toddy

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  • 2-1/2 fl. oz. (5 Tbs.) bourbon
  • 1 fl. oz. (2 Tbs.) honey
  • 1 fl. oz. (2Tbs.) Lemon juice
  • 3 whole cloves

Mix all in large mug, fill the rest of the mug with hot water or cinnamon or ginger tea.

Brown sauce

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  • 3/4 cup beef broth
  • 1 1/4 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch (corn flour, or potato starch)

Radish Potato Soup – Rettich Kartoffel Suppe

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Ingredients

  • 1 small onion (diced)
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 1 1/2 lbs. potatoes
  • 6 oz. white wine
  • 3 1/2 c. vegetable broth
  • 3/4 lb. radish (Black Spanish or white, summer)
  • Optional: 3/4 c. cream
  • 1 tsp. salt (or to taste)
  • Dash black pepper (to taste, freshly ground)
  • Garnish: croutons

Method

  1. Dice the onion, garlic, and peel and dice the potatoes. Heat the oil in a saucepan and sauté the onion until translucent. Add the potatoes and continue to cook for a few minutes, then add the garlic and sauté for 30 seconds.

  2. Pour in the white wine to deglaze and cook, stirring until the wine is almost gone. Add the broth and simmer until the potatoes are soft.

  3. While the potatoes are cooking, peel the radish and cut into thin slices. Add to the potatoes and cook for about 5 minutes, or until soft.

  4. If you wish, puree the soup and then return to pan. Add the cream (optional) and salt and pepper to taste. You may also leave it chunky.

  5. Serve hot with buttered croutons, or add sliced sausage and heat through.

     

Source: https://www.thespruceeats.com/radish-potato-soup-recipe-1447329

Simple Chicken Brine

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Ingredients

  • 1 gallon warm water
  • 3/4 cup kosher salt
  • 2/3 cup sugar
  • 3/4 cup soy sauce
  • 1/4 cup olive oil

Directions

  1. Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
  2. To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

Source: https://www.allrecipes.com/recipe/170656/simple-chicken-brine/

Simple White Bread

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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons canola oil
  • 6-1/4 to 6-3/4 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Chili with Corn

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Makes 10 servings

Ingredients

  • 1 lb ground beef
  • 1 lb ground turkey
  • 2 cans corn
  • 2 cans diced tomatoes
  • 2 cans black beans
  • 3 bell peppers, chopped
  • 4-5 jalapeno peppers, chopped
  • 2 tbsp Cumin
  • 2 tbsp Garlic Powder
  • 2 tbsp Chili Powder
  • Salt
  • Pepper

Method

Brown meat in pan, drain and set aside

In a large pot add tomatoes and corn without draining.  Drain and rinse black beans and add to pot.  Add the rest of the ingredients to the pot and stir.

Slow cooker: Cook on low for 8 hours

Stove top: Bring to a boil, reduce heat and let simmer for 2-3 hours stirring often so the bottom does not get burnt.

Butter Steak & Potatoes with Green Beans

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astIngredients

  • 1 lb Rib-eye steak
  • Salt
  • Pepper
  • 2-3 pads of butter
  • 1/2 lb red or Yukon potatoes, halved
  • 1/2 lb green beans, cleaned and trimmed

Method

Boil the halved potatoes until not quite fork tender. Drain and set aside.

Salt and pepper both sides of the rib-eye.

Heat a well oiled cast iron pan to med high.  Place the rib eye in the middle of the pan, flip every 30 seconds to a minute  After two or so flips, add the pads of butter to either side and between turns baste the steak in the melted butter.

Continue until both sides have browned and have developed a crust. For medium the crust should around the fatty sections and cover some of the meat but not all, for well-done the crust should be on most of the meat and all the fat is crispy. Test for doneness by lightly pressing down on the meat.  Medium will be firm on the edges and softer in the middle, well-done will be firm through out.

Remove the rib-eye from the pan, cover with foil and set aside to rest.

Place the boiled potatoes cut side down in the the pan around the edges. Cook the potatoes in the pan for about 3-4 mins then in the middle place the cleaned and trimmed green beans. Toss the beans in the oil and cook until the potatoes cut side is browned, total time for green beans should be no more than 2 minutes.

Remove all from the pan and serve.

Serves 2.