Search Results

1 pound hamburger 1 medium onion (chopped) 1/2 cup celery (diced) 1/2 a green pepper (diced) 2 Tbsp of oil 2 tsp of salt 2 Tbsp of sugar 1/4 tsp of pepper 1/2 tsp of paprika 1 20 ounce of tomatoes 2.5 ml can tomato paste 4 cups hot water 2 beef bouillon cubes 2-4 chilli peppers 2 cup raw potatoes diced 6-7 cups chopped cabbage 3 Tbsp of parsley chopped or flaked In a very large soup pot, sauté hamburger, onion, celery, and green pepper in oil until hamburger is cooked. Add remaining ingredients except cabbage. Simmer uncovered for one hour. Add cabbage, simmer covered for one hour long. If the soup is too thick for your taste, add 1-2 cups of water. Serves 8-10 people.

2 pounds minced beef (browned) 1 can of pimentos chopped with their juice 2 cans of tomato soup 1 can tomato paste (7 ounces) 1 tsp garlic salt 1 tsp of allspice (if desired) 1/2 tsp turmeric salt, cayenne, and chilli seeds to taste Mix all together and simmer for half hour.

2 cups brown sugar 6 Tbsp of butter 6 Tbsp milk 2 Tbsp of cocoa 2 cups icing sugar Chopped nuts if desired In saucepan mix together brown sugar, butter, milk, and cocoa. Boil for two minutes. Remove from heat and add icing sugar and chopped nuts. Beat until smooth. Pour into a grease 9x9 pan.

3 cups sweetened condensed milk 3/4 key lime juice 1 1/2 cup sour cream 1 Tbsp grated lime zest 1 9 inch prepared graham cracker crust Preheat oven to 350 F. Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl. Mix well. Pour into a graham cracker crust. Place pie on baking sheet. Bake in pre-heated oven for 5 to 8 minutes until tiny pinhole bubble burst on the surface of the pie. Filling will be wobbly but not brown. Transfer to wire rack to cool. Thoroughly chill pie in fridge before serving, about one hour. Garnish with lime slices and whipped cream if desired.

1 cup vegetable oil 1 cup all purpose flour 1 pound of andouille or smoked sausage sliced a quarter inch thick 2 Celery Ribs chopped 1 large green bell pepper chopped 1 large onion chopped 4 cloves of garlic minced salt and pepper to taste 1 pinch of creole seasoning or to taste 6 cups of chicken broth 1 bay leaf 1 rotisserie chicken boned and shredded Heat Oil in a stock pot over medium heat. Whisk in flour until rue is smooth and has cooked to the colour of chocolate milk about 8 to 10 minutes. Be careful not to burn the rue. If you see black specks in the mixture, it's best to start over. Add sausage, celery, bell pepper, and onion into the rue. Cook and stir for five minutes. Add garlic, continue to cook, and stir another five minutes. Season with salt, pepper, and creole seasoning. Stir well to blend. Pour in Chicken broth and add bay leaf. Bring to a boil over high heat. Reduce heat to a medium low and simmer uncovered for 1 hour stirring occasionally. Stir in the chicken and simmer for one hour more. Skim off any foam that floats to the top during this time. Serve and enjoy.

2 cups all purpose flour 2 Tsp of baking powder 1 Tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cloves 1/2 tsp salt 1 cup packed brown sugar 3/4 cup unsalted butter 1/2 cup molasses 1 large egg 6 inch pieces of candied ginger minced 1/2 white sugar Whisk flour, baking powder, cinnamon, ginger, cloves, and salt together in a bowl. Beat brown sugar and butter in a separate bowl with an electric mixer until creamy. Mix in molasses, egg, and candied ginger. Gradually mix in dry ingredients until combined. Chill dough in refrigerator for one hour. Pre-heat oven to 375 F. Grease a cookie sheet. Roll chilled dough into 1/2-3/4 inch balls. Dip balls in white sugar to coat and place on the prepared cookie sheet. Bake in the pre-heated oven until edges are golden, 8-10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

3 cups of fresh diced rhubarb (or frozen) 1/2 cup white sugar 1 Tbsp all purpose flour 1 Tbsp water 1 Tsp ground cinnamon 1 tsp ground allspice (optional) Topping 1 cup rolled oats 1 cup brown sugar packed 1/2 cup all purpose flour 1/2 cup of butter Pre-heat oven to 350 F. Grease 8 inch square baking dish. Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside. Make topping by mixing together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly. Press about half of the oat topping into the bottom of the prepared baking dish. Top with rhubarb mixture, cover with remaining topping. Bake in the pre-heated oven until filling is set and top is lightly browned, about 45 minutes.

1 cup of butter 1 cup of sugar 1 cup of packed brown sugar 2 large eggs 2 tsp vanilla extract 1 tsp baking soda 2 tsp hot water 1/2 tsp salt 3 cups all purpose flour 2 cups semi-sweet chocolate clips 1 cup of chopped walnuts Make sure your butter is softened and eggs are room temperature. Pre-heat the oven to 350 degrees F. Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time. Stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate clips, and walnuts. Drop spoonfuls of dough two inches apart onto ungreased baking sheets. Bake in the pre-heated oven until edges are nicely browned, about 10 minutes. Cool on baking sheets briefly before removing to a wire rack to cool completely.

3/4 cup unsalted butter melted 1/2 a cup white sugar 1/2 a cup firmly packed brown sugar 3/4 tsp salt 2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp baking powder Filling 3 large eggs at room temperature, divided 1 cup plus 2 tbsp white sugar 2 Tbsp of cornstarch 2 Tbsp freshly grated lemon zest 1 pinch of salt 3 Tbsp unsalted butter melted and cooled 1/2 freshly squeezed lemon juice Pre-heat oven to 350 F. Line a 9x9 inch square baking pan to hang on all sides. For the crust and crumbs, stir together melted butter, white sugar, brown sugar, salt, and vanilla until thoroughly combined. Add in flour and baking powder. Mix until mixture comes together in large clumps. Measure out a loosely packed 1 3/4 cup crumbs and press firmly and evenly into the bottom of prepared pan. Reserve remaining crumb mixture for the topping. Break an egg into a large bowl and whisks for a few seconds. Lightly brush a thin layer of egg over the crust. You will use any egg left in the filling. Place crust in freezer for ten to fifteen minutes while preparing filling. For the filling, to the egg you used as egg wash add the remaining 2 eggs, 1 cup plus 2 tbsp of sugar, cornstarch, lemon zest, and pinch of salt. Whisk until completely smooth and combined. Whisk in the tbsp of melted butter until incorporated. Pour in lemon juice and whisk until combined. Remove crust from freezer and pour the filling evenly over the top. Bake bars in the pre-heated oven for 25 minutes. Remove pan from oven and sprinkled reserved crumbs evenly on top breaking up any large crumbs as needed. return pan to the oven. Bake until crumbs just begin to turn golden 20 to 25 minutes more. Allow bars to cool completely about 30 minutes before cutting and serving.

2 cups all purpose flour 1/4 cup granulated sugar 1 tsp granulated sugar for dusting 1 tsp baking powder 1/4 tsp baking soda 1/4 fine salt 8 Tbsp unsalted butter 1 larger egg 1/2 cup sour cream 1/2 dried cranberries Pre-heat oven to 400 F and line baking sheet with parchment paper and set aside. In a medium bowl. Sift, combine, and whisk two cups all purpose flour, 1/4 cup sugar, baking powder, baking soda, and fine salt. Grate one stick refrigerated, unsalted butter into the flour on the large holes of the grater. Work in the butter with the fork until the mixture resembles coarse meal. Stir in half cup of dry cranberries. In a separate mixing bowl or liquid measuring cup, combine and whisk egg and sour cream until smooth. Add the liquid to the dry ingredients and stir with a fork until the dough starts to come together. Using your hands, continue by pressing the dough against the bowl into a ball. Do not overwork the dough. Transfer the dough to a lightly floured surface and pat into a 7-8 inch circle about 3/4 an inch thick. Sprinkle with 1 tsp granulated sugar and using a pastry scrapper, cut dough into 8 triangles. Carefully transfer scones to prepared baking sheet one to two inches apart. Bake for 13 to 15 minutes until golden. Transfer onto a cooling rack and serve warm and fresh cup of coffee or tea.

Cook, cool and slice into a baking dish 6 potatoes Season with Salt and pepper Sprinkle with 1/4 cup chopped celery 1 tablespoon chopped parsley Mix 2 tablespoons tarragon vinegar 2 tablespoons cider vinegar 1/4 cup olive oil or bacon fat 1 thick slice lemon Heat to the boiling point. Remove the lemon and pour the dressing over the potatoes. Cover and let stand in a 350 F oven until heated (about 10 minutes)

2 cups coke cola 2 cups ketchup 1/2 cup cider vinegar 1/2 of a large onion finely chopped 1 1/2 TB black pepper 1/4 cup brown sugar 3 tsp salt 3 TB chilli powder 2 TB minced garlic 2 TB Dijon mustard or 1 tsp dried mustard 2 TB butter Bring all ingredients to a boil. Reduce heat and simmer for one to two hours, stirring occasionally.